The Home Beautiful: A Gingerbread Mould, 1830-70

Gingerbread Mould
1830-70
The Victoria & Albert Museum

Wooden moulds like this one were used to impress patterns on the top surface of pieces of gingerbread.  Such formed gingerbread novelties have been popular for centuries and were often enjoyed at fairs.  Pieces of gingerbread with gold leaf applied on top were sometimes called “fairings” (not to be confused with the porcelain trinkets and prizes which use the same name).  There was, perhaps most famously, a gingerbread stall at St Bartholomew's Fair, held in London every year from 1123 until 1850.

This mould of beech wood, as was typical of English examples, features a picture on each side. On one side of the mould is a horse-drawn coach with a driver. On the other, we see a man in a top hat on a hobby horse--an early bicycle without pedals which was pushed along by the feet (from 1817-1830).

Treat of the Week: 2013 Christmas Cookie Edition

As this dreadful year finally draws to its much-needed conclusion, I must admit, I have been enjoying the end-of-year festivities.  Among them, are the annual Christmas cookies which my mother makes.

Sunday with my parents began with a lovely and light frittata with a salad of broccolini, chickpeas, tomatoes and sun-dried tomatoes with crusty rolls.  

As much as I enjoyed that, it was with much anticipation that I awaited the unveiling of the cookies.

One batch of cookies from scratch is a lot of work, but to do this many is nothing short of miraculous. Each cookie and piece of candy is carefully planned, prepared and decorated. 

Let’s take a look at these delicious masterpieces.




We have chocolate-dipped Sugar Squares.  These tender sugar cookie squares are dipped in white and dark chocolate and then adorned with sprinkles for a wonderful candy-like kick.

Joining these are Pecan Tassies drizzled with melted milk chocolate.  These tarts begin with a delicate cream cheese dough, filled with chopped pecans, brown sugar, bourbon and chocolate chips. A true Southern delight!


Among my favorites are the Praline Cookies: Chewy sugar cookies with a nutty flavor are topped with glorious pecan pralines.

The annual battle for the Butterscotch Cookies has begun.  Each year we fight over who gets the last of these beautiful butterscotch cookies. Soft and delicious, they’re iced with a melt-in-your mouth butterscotch frosting, adorned with sanding sugar.

A decades-old tradition--“Aunt Ida” Cookies: my mom has been making this cookies since she was a little girl. Cream cheese dough pillows are filled with alternating mixtures of assorted nuts, chocolate, brown sugar, cinnamon, apricots, cranberries, raisins and cherries. Dusted with cinnamon and confectioner’s sugar, these are a family tradition that’s eagerly awaited each year.

I also have fond memories of Chocolate Icebox Cookies.  In fact, most of my memories are food related.  But, I recall eating these rich chocolate rounds as a child.  I was just as delighted by them then as I am now.  The chocolate dough is formed into a log which his then rolled in chopped walnuts.  After they're baked and cooled, they are topped with a thick later of melted dark chocolate. 

Gingerbread Cookies: For as long as I remember, my mother’s famous gingerbread cookies have graced the Christmas table. Trees, bells, Santas, reindeer, and people of assorted sizes, my mother decorates each one by hand. Each little person has his or her own personality. It’s almost a shame to eat them—almost.

Shortbread Cookies: Tender, wonderful shortbread is decorated with sprinkles and dark chocolate—cut in the shape of Westies like my Bertie. Chocolate shortbread Scotties are a perfect companion with their ribbons of white chocolate. This gives “dog biscuits” a whole new meaning. 

Pinwheels Cookies are new this year.  These cinnamon swirled drizzled in white glaze and chocolate are a tender delight.

The Plum Bobs have made a comeback!  A favorite from years past, these nutty-buttery tarts are dotted with centers of plum jam.

Pfeffernussen  are German spice cookies with a distinct peppery flavor. Ground pepper, cinnamon, allspice, nutmeg and clove create a delightful sharp note which contrasts with the confectioners' sugar with which they are snowily dusted.

Pralines: Pecans suspended in fudge or the traditional brown-sugar praline mixture, this is one of my favorite candies. I’ve been known to eat as many as I can get my little hands on.

Peppermint Bark: My mother’s homemade peppermint bark is always a treat. Dark and white chocolate punctuated with crushed candy canes—nothing says Christmas more.

Assorted Sweetmeats: Made in festive molds, these candies of dark, milk and white chocolate are filled with nuts and fruit making for a sweet, tender, crunchy, chewy, glorious snack.

Assorted Candies: In the shapes of stars, toys and rosettes, these candies of dark, milk and white chocolate have a colorful surprise on the reverse—a lush coating of brilliant sprinkles.

Here's hoping that the end of this year is as delicious for the rest of you!

The Home Beautiful: A Vintage Biscuit Tin, c. 1920

Biscuit Tin Bank
England, 1920s
The Victoria & Albert Museum

This biscuit tin from the early 19th Century was made for the Christmas season. After the First World War, the typical English biscuit tin—a convention which arose in 1861—had become more reserved than the Nineteenth Century, opulent, printed tin models. The exception to this was the Christmas Season when fanciful and clever designs were produced for biscuit companies wishing to appeal to children and their parents. 

These tins were made to be saved, and, often, they’d offer a feature which gave them extended use. This one, for example, was made to serve as a money box or bank after the cookies had all been eaten. It is decorated with printed scenes from “Alice in Wonderland” as well as depictions of Nursery Rhyme characters. The coin slot at the top could be punched out when the biscuits were all gone.

Treat of the Week: The Most of Christmas Past

Ah! Christmas… It means many things to many people. For me, beyond images of mangers, stars and sparkling trees, Christmas means food. Now, as you all know, my mother treats me and Bertie to a beautiful meal once a week when we visit her and my father. But, on Christmas (and New Year’s Day and Eve), the food is at the very height of its gloriousness. 

So, this week, and next week, for the “Treat of the Week,” we’ll be taking a look back at our sumptuous holiday feasts. It was a grand end to 2012, I’ll tell you! This is especially fitting since the diet has now begun so I won’t be wearing that “grand end” for the rest of the year. I will say that I loved every bite and my motto was, whenever asked if I wanted to eat something, “I want everything I can get.” So, let’s see what there was to get. 

You’ve all already seen the cookies. Oh, the cookies! Lovely, wonderful cookies. But, there was so much more…

On Christmas Eve, we started with a breakfast of homemade scones and scrambled eggs. 

And, that evening, we began the celebration with a wonderful pasta al forno with a sauce of cream, asiago cheese, Romano cheese, mozzarella, parmigiano, fontina, ricotta, Gorgonzola, tomato pureé, cream, basil, and scallions which is then baked to bubbly, gooey perfection. We each had our own personalized antipasto to go with it. This is our traditional Christmas Eve dinner, and I always look forward to it.  This year, we added mulled cider to the mix, and it was quite tasty.

Cookies followed.

And, then it snowed. 

Typically, our Christmas tradition begins thusly--a large Italian feast starts of the festivities. This is a nod to our Italian heritage. In case you hadn't guessed, "Crisalli" is an Italian name. Christmas Day, however, we indulge in a traditional English feast--not because we're English, but because we are Anglophiles. This will come as no surprise to regular readers of this site.

So, on Christmas Day, we stuffed ourselves with herbed prime rib and Yorkshire puddings (one of my favorite things in the world) garnished with a luxurious gravy and whipped cream infused with horseradish. Gorgeous! This is accompanied by roasted potatoes and petite, buttered Brussels Sprouts.  Lovely, fluffy homemade biscuits were an ideal companion to the meal.

Both nights, we open crackers and wear our paper crowns despite the fact that the sound bothers Bertie and he has to be coaxed back into the dining room. 

And, so, once Bertie was soothed and convinced we weren't shooting one another, we sliced into this year's Christmas Cottage Cake.

This ginger spice pound cake, in the form of a snow-covered cottage is painstakingly decorated by my mother who takes great care with it--down to ensuring that each of the four trees are trimmed with little icing ornaments. Each year, one or more of you will always ask if my mom is going to make the “cottage cake,” so, we thought of all of you as we ate it. And, we laughed…because you can’t have any. Okay, I’m kidding about the laughing bit. 

We had a wonderful time and , as usual, we are far too much. But, as the song says, “Christmas Comes But Once a Year.” And, so, I’m gonna get all that I can.

Next week, you'll get a look at our New Year's festivities.  And, I will continue to drink water and lemon and very small portions...

Cookies of the Day: Pecan Tassies and Gingerbread Cookies

Another two treats from my mother's kitchen, today, we have Pecan Tassies and gingerbread cookies.  

I always look forward to the Pecan Tassies.

These miniature pies are a hallmark of  the Southern United States. A beautifully tender cream-cheese-based crust holds a luscious filling of minced pecan and gooey brown sugar. You can even add chocolate chips! My mother drizzles each bite-sized tart with melted chocolate which adds another layer of scrumptious flavor. For all the joy of a pecan or derby pie in one handy package, a Pecan Tassie is the perfect Christmas cookie.

Next, we have the always-beloved gingerbread cookies.  

For as long as I remember, my mother’s famous gingerbread cookies have graced the Christmas table. Trees, bells, Santas, reindeer, fleurs-de-lys, ornaments, lights and people of assorted sizes, my mother decorates each one by hand.   And, this year, even my dad and I got to help decorate them.  We were each given our own piping bags and allowed to let our imaginations run free.  Each little person has his or her own personality. It’s almost a shame to eat them—almost.

Cookies of the Day: "Aunt Ida" Cookies and Chocolate Icebox Cookies

In our continued account of this year's Christmas cookies, I'm pleased to present "Aunt Ida" Cookies and "Chocolate Icebox Cookies."  I know I've said this of each one, but these are two of my family's favorites.

The Aunt Ida Cookies have a long tradition in our family  My mother has been making these cookies since she was a little girl.  Pillow of cream cheese dough are filled with alternating mixtures of assorted nuts, chocolate, brown sugar, cinnamon, cranberries, raisins and cherries. After baking, they are dusted with cinnamon and confectioner’s sugar.  We've had them for as long as I can remember.

I also have fond memories of Chocolate Icebox Cookies.  In fact, most of my memories are food related.  But, I recall eating these rich chocolate rounds as a child.  I was just as delighted by them then as I am now.  The chocolate dough is formed into a log which his then rolled in chopped walnuts.  After they're baked and cooled, they are topped with a thick later of melted dark chocolate. 

Cookies of the Day: Praline Cookies and French Butter Cookies

This year, I’ve got more cookies than I have days to write about them before Christmas. So, we’re going to double-up on our cookie of the day. 

Let’s start with one of the cookies that I most love—my mother’s praline cookies. I’ve a special fondness for creamy, nutty, sugary, glorious pralines, so, it’s only natural that I’d be drawn to these. These brown-sugar hued, chewy cookies melt in your mouth. They’re topped with magnificent homemade pralines, creating a wonderful combination of textures and a richness of flavor which reminds a person that eating is just the bee’s knees.

Next, we have my mother’s famous French Butter Cookies. Short, rich and delicious, these cookies should always be made with the best quality, creamiest butter that you can find. The dough for these cookies is made in a log. You can make this dough in advance and refrigerate it until you’re ready to bake. The dough log is rolled in turbinado sugar and colored sugar to add a jewel-like sparkle to each cookie which is sliced from the log. Each round is pierced with a wooden skewer to create the four-holed “button” look which makes these so special.

The Home Beautiful: A Vintage Biscuit Tin, c. 1920

Biscuit Tin Bank
England, 1920s
The Victoria & Albert Museum

This biscuit tin from the early 19th Century was made for the Christmas season. After the First World War, the typical English biscuit tin—a convention which arose in 1861—had become more reserved than the Nineteenth Century, opulent, printed tin models. The exception to this was the Christmas Season when fanciful and clever designs were produced for biscuit companies wishing to appeal to children and their parents. 

These tins were made to be saved, and, often, they’d offer a feature which gave them extended use. This one, for example, was made to serve as a money box or bank after the cookies had all been eaten. It is decorated with printed scenes from “Alice in Wonderland” as well as depictions of Nursery Rhyme characters. The coin slot at the top could be punched out when the biscuits were all gone.

Treat of the Week: Pork Roast, Clove Cake and Chocolate Chip Cherry Cookies

We had quite a feast this weekend when Bertie and I visited my parents’ house. This pre-Thanksgiving treat began with a savory pork tenderloin with a sweet glaze, fresh peas and buttermilk mashed potatoes. I ate far more than I should have, but frankly, it was all so good, I couldn’t help myself. I’ve a special place in my heart for buttermilk mashed potatoes, so, I was quite pleased to return home with an extra serving or two. 

This week’s dessert was two-fold. First we had a handsome and tasty clove pound cake rich with the flavors of spice and raisins. I always like the look of a pound cake—all nicely dusted with confectioners’ sugar. But, then…oh my. My mother made one of my favorite kinds of cookies—her famous chocolate chip cookies with cherries and walnuts. Yum! So fond am I of these cookies, that years ago when I was writing children’s serials, I created a whole year-long sub-plot about them! 

I look at it like this—this treat was a practice run. I’m just getting in shape for Thursday!

Treat of the Week: Lemon Icebox Cookies with Lemon Chiffon Ice Cream and Cherry Sauce

A wonderful dinner of my mother’s homemade red sauce and meatballs made our Sunday together a very special occasion. Accompanying the dinner was a luscious, cool tomato and mozzarella salad with a fresh lemon-herb dressing which absorbed nicely into the wonderful rosemary bread that my mother served with it. The lemon in the dressing set the stage for the real showstopper which was to follow. 

This week’s treat of the week is a double feature. First, we have homemade lemon icebox cookies. The dough includes lemon juice and lemon zest. It is then chilled in a log, rolled in turbinado sugar, cut and baked. The finished cookies have a glorious, mellow lemon taste. A drizzle of lemon-infused sugar glaze adds extra beauty for the taste buds as well as the ice.

Along with these lovely cookies, we were treated by another of my mother’s brilliant ice cream creations made in her Cuisinart Ice Cream Machine. This lemon chiffon ice cream is flavored with just a little lemon extract and has a refreshing, light lemon taste. My mother created a special sauce to go with it. The sauce included pitted fresh cherries, brandy and cassis and is a truly excellent accompaniment to the smooth lemon ice cream. 

I confess, I ate quite a lot of this yesterday, and I don’t regret one bite. As the temperatures soar, there’s little that’s more simultaneously soothing and invigorating than the flavor of lemon.