Happy gluten-free holidays, part two.

Clockwise from lower left: spiced nuts, lemon-poppyseed cookies,
chocolate chip oatmeal cookies, almond horns, peppermint bark,
raspberry bars. Fudge is in the fridge and meringue cookies are in
the oven.

This year's holiday prep is winding down at La Casa Cantwell. I finished the shopping yesterday, and the baking today.

Now don't put out a contract on me -- I'm not as far ahead as you might think. After all, Yule is Wednesday. And tomorrow is my last day of work before Christmas, which meant the baking had to get done today so I could deliver treats tomorrow.

I've always been old school about baking. I've never had a fancy stand mixer, preferring instead to use a pastry blender for creaming butter and sugar, and a wire whisk for beating eggs. I've even been known to sink my fingers into a stiff cookie dough in order to work in the chocolate chips. It seemed like cheating to use a power tool for the job, when I could get in an upper-body workout by baking.

But this year, I ran short of time, and had to do a bunch of the treat-making today. So I resorted to the mixer for some tasks I usually do by hand. It turns out that you really do need to have room-temperature butter if you're going to try to cream in the sugar with a hand mixer; the mixer only has so much oomph. Lesson learned.

Anyway, about the gluten-free treats: Because I'm making these mostly as gifts for the attorneys I assist, I've steered clear of most recipe adaptations. I don't use Splenda or stevia in place of sugar; I use sticks of butter instead of soft margarine; and I have yet to substitute regular flour for gluten-free. But as I said last week, some of the things I've been making are GF anyway.

Take, for example, the peppermint bark in the photo above. It's white and dark chocolate with a little flavoring and some crushed candy canes on top. I got the recipe from a simple-living bulletin board; the woman who developed it said she saw Williams-Sonoma selling the stuff for $18/lb. and realized she could make it for a lot less.

When I first started making it, I used chocolate breakup -- blocks of Ghirardelli white and dark chocolate -- which Trader Joe's sold cheap. Then Ghirardelli discontinued the product and started selling their own peppermint bark, which is okay, but not as good as mine (and I'm not the only one who thinks so). We passed a dreary, dismal holiday season with no homemade peppermint bark. But then I discovered the Ghirardelli folks sold what they call melting wafers that work pretty well as a replacement for the old chocolate breakup. Of course, the wafers are a lot more expensive. This is what passes for progress in our day and age.

Anyway, here's the recipe.

Peppermint Bark

1 10 oz. bag dark chocolate melting wafers
1 10 oz. bag white chocolate melting wafers
A few drops of peppermint extract
Candy canes or starlight mints

Line a cookie sheet (I use an 11" x 17" sheet) with aluminum foil. Melt the dark chocolate wafers in the microwave according to package directions. Stir the peppermint extract into the melted chocolate, and spread the mixture in the pan. Let sit 'til it hardens.

While you're waiting, place the candy canes or starlight mints in a heavy-duty zipper bag and crush them (I used the bottom of a coffee mug today, but whatever works). Then melt the white chocolate in the microwave according to package directions. Spread the white chocolate over the dark chocolate in the pan, sprinkle the candy cane pieces on top (push them down with your fingers, if you want), and allow to cool and harden. Break into random-sized pieces.

Enjoy! Happy holidays!

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These moments of candylicious blogginess have been brought to you, as a public service, by Lynne Cantwell.

Happy gluten-free holidays, part one.

It's beginning to look a lot like Yule here at La Casa Cantwell. Kitty and I picked up the tree today. It's a Fraser fir, between three and four feet tall. It's so short that our old tree stand would have gobbled up about a third of it, so I bought a new stand, too. The nice young man at the tree lot even put the tree in the stand for us. All we had to do when we got home was take it upstairs and set it on the coffee table.

The good thing about a little tree is that it takes no time at all to decorate; I even put on the lights by myself. The bad thing is when you realize you've collected enough ornaments over the years to decorate a ten-foot tree, but you only have a little tree to hang them on. A whole lot of ornaments got left in the box this year, but all of the most important ones made it on the tree -- including our 2016 dumpster fire.

I heard that: "You just need to set up another tree!" Feel free to come over to my apartment with that second tree and find a place to put it.

Anyway, the next step in the festivities (besides shopping and wrapping gifts and attending fun parties) is making cookies and other treats, which is what I'll be doing next weekend. I've always made cookies, but over the past few years, several folks I know have developed a sensitivity to gluten, including my daughter Amy. So these days, I include gluten-free treats in my repertoire.

Luckily, it's not difficult -- and it turns out I'd been making some anyway. Here's one that's always a hit, and it's really easy to make. The toughest part is paying for the pecan halves (they ain't as cheap as they used to be).

I got the recipe from the Washington Post in 2002. (Apologies if there's a paywall.) I've edited their recipe a little; for one thing, the original says to use a large bowl for the sugars and a medium-size bowl for the nuts and whipped egg white, which seems backward to me. Anyway, here you go. Enjoy.

Spiced Frosted Nuts

Butter or nonstick spray oil for the baking sheet
1/3 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 large egg white
1/4 teaspoon salt
1 pound (about 4 1/4 cups) pecan or walnut halves (note: I always use pecans)

Adjust the oven rack to the middle position and preheat the oven to 300 degrees. Lightly coat a large rimmed baking sheet with butter or oil.

In a medium bowl, stir together the sugars and cinnamon until well blended. Set aside.

In a large bowl, whisk together the egg white and salt until foamy. Add the nuts and toss until each nut is completely coated.

Add the sugar mixture to the nut mixture and stir until each nut is completely coated. Turn the nuts onto the prepared baking sheet, spreading to form an even layer. Bake the nuts, stirring well every 10 minutes, until crisp and dry, 30 to 40 minutes. Stir again and transfer the pan to a wire rack to cool to room temperature. Pack in an airtight container. Store for up to a week at room temperature or for up to a month in the fridge.

This claims to make about 16 servings, but I find that highly suspect. You might want to double the recipe -- but if you do, use two baking sheets.

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These moments of spicy-sweet, nutty blogginess have been brought to you, as a public service, by Lynne Cantwell.