Every December, my nearby nieces and nephews join my two kids at our house for a cookie-decorating party. On the surface this seems like a fun activity for the little ones, but in reality it’s just an excuse to drink wine with my sister-in-laws. I make a big batch of sugar cookies and royal icing and supply several bags of varying colors of icing for the kids to share.

In the past, I’ve bought small piping bags or squeeze bottles, and I’ve even used zip-top bags in lieu of piping bags; each has their own set of advantages and disadvantages. This fall, however, I was super excited to find an inexpensive and easy piping bag alternative.

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With a million and one recipes out there, a pancake really has to be something special to make it stand out from the crowd. Friends, today I give you just such a pancake. A whole plate of them, actually. The lightest, fluffiest pancakes any of us here at Kitchn have ever had the pleasure of either making or eating. Every time I make them, I wonder why I ever bother making anything else.

Is that enough of a hook? I sure hope so, because these pancakes deserve to be made far and wide. Here’s how you, too, can have a piping-hot plate of lofty buttermilk pancakes for your next breakfast.

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Welp, the holidays and wintery weather have descended upon us (read: my entire house has come down with some terrible, no good, very bad cold). My recovery game plan? A whole week of hearty soups. I’m making their benefits twofold by making double batches of each and freezing extras for the crazy weeks ahead.

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For as long as I can remember, peanut butter blossoms have been a given at my family’s annual cookie swap. Showered with a light layer of crunchy sugar and filled with a signature chocolate kiss at the center, I could always count on them to be nestled amongst all the Christmas cookie classics. This year I’m bringing a spiced twist to the spread. It’s everything you’d expect from peanut butter kiss cookies, with a subtle hint of warm cinnamon.

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While you dream of having a commercial-grade, high-end oven, what you’ve likely got is whatever cheap oven your landlord purchased 700 years ago. Sure, you can turn the dial to your desired temperature, but you know from experience (and many batches of burned cookies) that you can’t trust that thing. That’s why it’s absolutely essential to have an oven thermometer, like this trusty one from Rubbermaid.

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Itty bitty means you can eat more than a few of these brownie bites and no one will take a second glance. That’s exactly the kind of treat we like to feature on our cookie plates and holiday dessert spreads. These are especially awesome because they also happen to be gluten-free, thanks to the exclusive use of almond flour. Almond flour makes treats extra fudgy and moist, like your favorite flourless cake, but in perfect two-bite portions.

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I’m all about storing things based on how I use them. For example, I keep all of my coffee and tea things together, my cooking oils and vinegars on the same shelf, and my baking items all grouped together. I have always been pretty impressed with myself — and then I found one simple hack that made me feel a little silly. It was so simple and yet, I had never thought of it or seen it before.

Here’s a hint: It involves temporary hooks and canisters.

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Now that the weather has turned from chilly to cold and the holidays are approaching, it’s officially time to break out your stockpot and roasting pan. Just the idea of a savory something simmering in the oven or on the stove all day is enough to warm your bones! Unfortunately, it only takes a little recipe miscalculation or a slightly longer cook time to end up with a scorched pan — and those caked-on burnt bits are notoriously hard to get off.

Before you break out the big guns, keep this in mind: Depending on what your pan is made of (most of the ones on the market are made of stainless steel, enameled cast iron, or aluminum with or without a nonstick coating), you can damage it if you use a too-scratchy scrubber like steel wool or an ultra-strong cleanser. So start with the gentlest possible fix and work your way up to something stronger only if necessary.

Here are a few methods you can try to remove those burnt bits from a scorched pan.

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Rich, tender challah bread is a treat on any day, but the distinctive braiding of the loaf might be something you’re not quite ready to tackle. Instead, try these pull-apart challah rolls that are tender, rich with eggs, and baked in a regular baking dish.

Don’t be deceived by their pretty appearance; there’s actually no braiding involved when forming the rolls. In fact, if you can tie a knot, you can make these soft and pillowy rolls!

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Toffee is one of the best holiday gifts you can give friends, family, and yourself! It can be made in advance, and one batch makes a lot but you only need a small piece of the crisp, rich, chocolate-y treat to be satisfied. All you have to do is cook butter and sugar together into a buttery caramel, then let it cool with a layer of melted deep, dark chocolate and toasty almonds on top until you can break it into beautiful shards. As someone who grew up buying Almond Roca as a treat, this homemade version is loads better and a welcome addition to a holiday dessert table or cookie plate.

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