I’m truly thankful to my new creative team, editor Danielle Poiesz of Double Vision Editorial, Kimberly Killion of the Killion Group, Ingram Spark’s Justine Bylo and Leigh Cheak and the entire Ingram family. To my other beloved edit elves, my mom, Lao, and my second mom, Kathy, I couldn’t do this without you. To my dad, who always inspires me, and Margaret for always being there. And to the rest of my family, I’m thankful for you every single day. Finally, to my trusted tribe, Jeryl, Lee, Heather, Clint, Lorianne, Brenda, Denise, Marybeth, Amy, Tim, Hope, Greta, Samuel, Rob, Jim, Wendy, Bob, and Delia, your continued belief in me and unwavering support is everything.
Christmas Ever After Recipes
One of the things I love to do when writing all my Christmas novels is share some of my own Christmas traditions, and that includes some of my favorite family recipes, some recipes I’ve created, and some fun holiday activities that I hope everyone will enjoy.
Merry Christmas!
Christmas Karen
Christmas Lake Blueberry
Cinnamon Rolls
Makes 9 Rolls
Prep Time: 2 ½ hours to let the dough rise twice.
Ingredients:
DOUGH
¾ cup almond milk (can also use regular milk), heated to 110°F
2 ¼ teaspoons quick-rise or active yeast (¼-ounce package)
¼ cup granulated sugar
1 egg, room temperature
¼ cup unsalted butter, softened to room temperature
3 cups bread flour, plus more for dusting
¾ teaspoon sea salt
FILLING
2 cups frozen blueberries (wild blueberries are best)
⅔ cup brown sugar (light or dark)
2 tablespoons ground cinnamon
1 teaspoon nutmeg
6 tablespoons unsalted butter, softened to room temperature
FROSTING
1 16-oz can of cream cheese frosting
Instructions:
DOUGH
1. Warm milk in microwave for 40–45 seconds, until around 110°F. It should feel warm but not hot to the touch.
NOTE: Do not overheat milk, or it will kill the yeast. If milk is too hot, just let it cool down to 110 degrees before adding yeast.
2. Add heated milk to a large mixing bowl and sprinkle yeast on top.
3. Add in melted butter, sugar, salt, and egg. Mix well.
4. Slowly stir in flour with a wooden spoon, a little at a time to get right consistency, until dough begins to form. Don’t add too much flour. Dough should be slightly sticky but not stick to fingers. Form dough into a ball.
5. Use your hands to knead the dough for 8–10 minutes on a well-floured surface. Dough is fully kneaded when you press on it and it springs back and you cannot easily pull it apart.
6. Put dough ball to a well-oiled bowl to prevent sticking, and cover with plastic wrap and a warm towel. Place in warm area. Let dough rise until doubled in size (approx. 1 hour to 1 ½ hours).
FILLING
1. Combine sugar, cinnamon, nutmeg, and butter.
2. Keep blueberries frozen until right before use.
ADDING FILLING TO THE DOUGH
1. After dough has doubled in size, transfer to a well-floured surface and roll out into a 12x16-inch rectangle.
2. Spread cinnamon filling evenly over dough, making sure to hit the corners.
3. Add frozen blueberries, spreading blueberries out evenly.
4. Tightly roll up dough, starting from the smaller 12-inch side. End with seam down, and pinch dough together to seal.
5. Cut into 1-inch sections with a very sharp knife or unflavored dental floss. You should get nine large pieces.
6. Place six cinnamon rolls in a 9x13-inch baking pan lined with parchment paper, and four rolls in a 9x9-inch pan lined with parchment paper. (You can butter pans if you prefer.)
7. Cover both pans with plastic wrap and warm towels. Let rise until doubled in size (approx. 1 hour).
BAKING
1. Preheat oven to 350°F. Remove plastic wrap and towels. Bake cinnamon rolls for 18–20 minutes until just slightly golden brown on the edges. You want to underbake them a little so they stay deliciously soft and gooey in the middle!
2. Take out of oven and immediately remove from pans.
3. Use half the frosting to frost immediately so it melts into the rolls. Then wait ten minutes to add the rest of the frosting.
4. Serve immediately.
Enjoy!
Christmas Lake Gingerbread
XOXO Cookies
Makes 36 Cookies
Ingredients:
2 ¼ cups all-purpose flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon allspice
¼ teaspoon salt
1 teaspoon baking soda
1 tablespoon finely cut candied ginger (optional to add spicy flavor)
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup brown sugar
½ cup granulated white sugar
1 egg
1 tablespoon fresh-squeezed orange juice
¼ cup molasses
36 Hershey’s Kisses of your choice
Instructions:
Note: Mix all ingredients by hand for best results.
1. Preheat oven to 350°F.
2. Sift together the flour, ginger, cinnamon, cloves, allspice, salt, and baking soda. Stir in candied ginger, if desired.
3. In a large mixing bowl, cream butter and brown and white sugar until fluffy.
4. Beat in egg, and then stir in fresh orange juice and molasses.
5. Gradually stir in the flour and spice mixture to the butter and sugar mixture.
6. Mold dough into small walnut-sized balls.
7. Place 2 ½ inches apart on an ungreased cookie sheet.
8. Gently flatten with hand, until dough is about 1-inch thick.
9. Bake for 8–10 minutes.
10. Let cookies cool on cookie sheet while adding one Hershey’s Kiss on top of each cookie.
11. Transfer to wire rack or parchment paper to cool completely.
12. Store in airtight container to keep cookies soft and chewy.
Enjoy!
XOXO
Christmas Ever After Activities
My mom lives in Washington state and loves watching all the birds in her backyard. This gave me the idea to create some special edible outdoor ornaments for them so they could also have a wonderful Christmas. I hope you enjoy making these and sharing them with the feathered friends in your life as much as we do.
Christmas Lake Edible
Birdseed Ornaments
Materials needed:
Cookie cutters (we use stars, trees, hearts, and angels), greased
¾ to 1 cup birdseed (smaller seeds without large sunflower seeds work best)
1 packet (¼ oz) unflavored gelatin
½ cup boiling water
Your favorite Christmas ribbons
Recyclable straw
Parchment paper
Instructions:
1. Prepare cookie sheets by putting down parchment paper. Set aside and cookie cutters.
2. In a
