Episode 3: A Cheery Holiday Special

A timely, thoughtful, entertaining conversation about the holidays. Helena and Anne-Marie discuss traditions, swap recipes, and reflect on childhood vs. adulthood around the holidays.Double Chocolate Mint Chip Cookies1 10oz package mint chocolate chips1 1/4 c AP flour3/4 t baking soda1/2 t salt1/2 c butter softened1/2 c brown sugar1/4 white sugar1/2 t vanilla1 egg1/2 c chopped nuts (optional)Melt over hot water (or microwave in short bursts) 3/4 c chocolate chips; stir until smooth. Remove from heat and cool to room temp. In a small bowl combine flour, baking soda, and salt; set aside. In a large bowl combine butter, brown sugar, white sugar, and vanilla; beat until creamy. Add melted chocolate chips and egg; beat well. Gradually blend in flour mixture. Stir in remaining chocolate chips and nuts (if using). Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 minutes @ 375F; let cool slightly before removing from cookie sheet.*For best results, refrigerate batter ~1 hour before baking.Pizzelles (according to Anne-Marie's grandmother)7 c AP flour4 sticks Fleischmann's margarine2 oz Anissette1 T vanilla3 1/2 c sugar1 dozen jumbo eggs1 oz whiskeyBeat eggs (use electric mixer); add sugar and liquid, continuing to beat. Add flour a little at a time. You will need to experiment to know how much to pour into pizzelle iron. *For best results, use Fleischmann's margarine and jumbo eggs. A pizzelle iron is required for this recipe. Yield: 12 dozen cookies.Thanksgiving Dinner in a Slow Cooker: IG @lorafiedLive Christmas Tree Needle Preservation Tip: IG @brunchwithbabsAdvent Blocks: IG @goodkind.co