It’s that time of year, and we are here for it!  Whether baking cookies, decorating our homes, or cutting down the Christmas tree, traditions create the magic that make the holidays so special.  Tran + Thomas Design Studio shares some of their favorites:

Family Fun!

Brandi – Accountant Extraordinaire

“Every year in December, the girls and I have a baking day/weekend.  In our prime, we made 15 different types of cookies/goodies in one weekend and shared them far and wide.   But as I’ve gotten older and they’ve gotten busier, we’ve cut down the list to just our personal favorites.  One of the main things that we always make are my grandma’s sugar cookies.  When the girls were younger, we made “paint” using egg wash with food coloring, and they would decorate their cookies.  We always use the same brushes my sister and I used at my grandma’s house when we were kids.  And when we’re done, they always go back in the same faded, wrinkled and worn sandwich baggie they’ve been stored in for as long as I can remember.”

 

Lori – Office Manager Magnificent

“We always cut down our Christmas tree at a tree farm. We also bought this new gingerbread house we can use over again for every holiday. Just wash and decorate again for next year.”

Favorite Traditions!

Patrice – Dazzling Designer

“For many years my mother-in-law has been hand painting these gorgeous Santas made from antique German chocolate molds.  She would set her many dozens Santas up and down her dining room table.  For each of the past several years, she has gifted us one Santa of our choice and we have grown a wonderful little collection that we just love!”

Festive Recipes!

Jill – Interior Design Diva

Brie Bites

“These will be gone in minutes!  My bestie makes these and brings them over for the holidays.  They are fantastic!  Everyone eats these so quickly, you had better be there when they come out or you won’t get any!  Make extra…they are that amazing!”

Ingredients

• 1 (8-oz.) tube crescent dough
• Cooking spray, for pan
• Flour, for surface
• 1 (8-oz.) wheel of brie
• 1/2 c. whole berry cranberry sauce
• 1/4 c. chopped pecans
• 6 sprigs of rosemary, cut into 1″ pieces.

Steps

1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.
2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
3. Bake until the crescent pastry is golden, about 15 minutes. 

Carmen – Girl Boss

Boozy Pudding Liquor Shot Dessert

Ingredients

• 1 box instant pudding mix
• 1 cup whole milk
• 1 cup cold liquor
• Alcohol/Liqueur – This should also be cold when combined with the pudding mix. But it’s not the end of the world if you forget to chill it.
• 4 oz Cool Whip (thawed)
• *This is my secret for giving Pudding Shots an extra creamy texture! Half a regular sized container

Steps

1. In a medium mixing bowl, whisk together the pudding mix, milk, and liqueur of choice (see flavor recommendations below) for 2 minutes.
2.  Add in the thawed cool whip and whisk until smooth. Let set for 5 minutes.
3.  Evenly divide the pudding between shot glasses or 2oz. condiment containers with lids with a medium cookie scoop and chill for 30 minutes before serving.

Flavor Recommendations

• RumChata – Combine RumChata with vanilla or French Vanilla Pudding to highlight its cinnamon flavor. 
• Cheesecake – Use Cheesecake Pudding and vanilla Schnapps, then top with graham cracker crumbles and a few fresh berries. 
• Chocolate – Always a classic! Chocolate pudding and chocolate liqueur (I love Godiva). 
• Mint Chocolate – Use chocolate pudding and peppermint schnapps to make a sweet minty concoction! 
• White Russian – Use vanilla or chocolate pudding and use a mix of Kahlua and Vodka in the mix! You could also use straight up Kahlua and top it with my Kahlua Whipped Cream! 
• Banana Cream Pie – Use Banana Cream Pudding and banana cream liqueur. Then top with Whipped Cream and crushed Nilla wafers! 
• Spiked Caramel Macchiato – Use Caramel Pudding and Kahlua or Espresso Liqueur 
• Boozy Pumpkin Pie – This Pumpkin Pie Pudding would be delicious when paired with pumpkin Kahlua or maybe even Bourbon 
• Top with… Mini chocolate chips, Chocolate curls, Decorative sprinkles, Fresh berries or Mint sprigs 

Ginger Spice Cookies

Ingredients

• 2 cups all purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 1 1/2 cups chopped crystallized ginger
• 1 cup (packed) dark brown sugar
• 1/2 cup vegetable shortening, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1/4 cup mild-flavored (light) molasses
• Sugar

Steps

1. Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
2. Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 ¼-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
3. Bake cookies until cracked on top but still soft to touch, about 11 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. Can be made 5 days ahead. Store airtight at room temperature.

Happy Holidays from the Tran + Thomas team!

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