Written by Fabi of Fabs Food.

If you take a look at my profile you will see I was born in Montevideo (Uruguay) I came to Spain when I was 9 and always lived here, except for an Italian parenthesis that left an important background of feelings and memories in my heart... And in my tummy too!

Seriously, if someone is wondering why am I talking today about some old fashioned and very special German cookies (they date back to 14th century) the truth is I found them on the internet while I was searching for something else a couple of years ago.
I can’t actually remember what was I searching for, but when I discovered these amazing cookies it was one of those “Oh My God” kind of revelations. I knew I had to learn how to make them, so I got some molds and started my own personal training.

My first attempts were a disaster. Believe me, don’t try to make Springerle in summer. They will not dry properly and/or they will keep not the shape or the beauty and the details of the picture on top of them. And don’t try to make them if you’re in a hurry. These cookies need their time. But if you have a little patience you will get a beautiful reward.

Photos & Written by Peta of Peta Eats

An invaluable part of every cooks repertoire are small things like cookies. As a light snack, after dinner with coffee or a thoughtful hostess gift when visiting friends, the thoughtfulness of something handmade lets others know how much we value them.

One of my favourite cookies is shortbread. If I am out and there is a plate of cookies I will go for the shortbread (if it is homemade I am not a fan of the Danish ones in the blue tins).

While shortbread has its origins in Scotland other European countries have a long history of making similar cookies. For example in Sweden another popular shortbread type recipe is called ‘drömmar’, literally meaning dreams. The main difference between the Scottish shortbread and the Swedish ‘drömmar’ is the butter is browned by placing the butter in a large heavy pan and cooking it over medium-low heat without stirring for about 15 minutes, or until butter is a light tan colour.

Photos & Written by Peta of Peta Eats

Let’s be honest here, we’ve all done it. Been going for that euphoric experience only to be disappointed and let down. That moment of panic and shame and then the sick feeling in the stomach as you stare at the results and think ‘What the hell will I do now’ and then, depending on who is home, a house full of rude words you’d never say in polite company.

I had that recently while making my Lemon Overload Cake. The white chocolate I was using to cover up the pieced together outside of the cake seized. I thought I had done it right. I put the white chocolate in with the cream and put it over a barely simmering pan of water and as soon as the chocolate started to melt it seized.

Written by Amy Green of Simply Sugar & Gluten-Free.
It's that time of year when everyone starts to hustle and bustle. I don't know about you, but I'm at that point in my life where the holidays have meaning beyond expensive gifts. I've got tons of stuff, as does everyone else I know.

What do you give someone with tons of stuff? A delicious gift made with love.

Here are some of my favorite gift ideas from Daring Cooks and Bakers. I hope you find something you can make for your loved ones this holiday season.

Researched and Written by Kelsey of The Naptime Chef.

I love Christmas cookies of all shapes and sizes. At this special time of year people around the world pull out all the stops baking holiday cookies, delving into special files of personal recipes to serve to family and friends. Below you will find a few of my favorites, as well as round up of some of the best from my fellow bloggers. Enjoy!

Researched and Written by Natalie of Gluten a Go Go.

This holiday season share love and joy with a bounty of gluten free sweets and treats. Our Alternative Gluten Free Daring Bakers have a wealth of baked goods to make your every holiday event wonderful. There are cookies and bars for a holiday cookie exchange or cakes and pies for your special gatherings or breads for your morning breakfast.

Tis the Season for Sweets researched and written by Kim LeCompte of Assaporando la Vita. Fill Your Stocking with Vegan Cookies recipes and written by Kris Holechek of nom! nom! nom! blog.

Growing up, my mother would bake every year. I have fond memories of helping her out in the kitchen. Mixing and rolling dough, baking and freezing the cookies that were to be given as gifts. Now that I’m grown and have moved thousands of miles away, I hardly get to spend time with family around the Holidays. So my Christmas season is spent keeping my family traditions close and keeping my rolling pin out, my oven on, and my cookies neatly stored in the freezer until it’s gift giving time. Well, let’s just say that I keep baking every year because I’m terrible at buying presents for people. And who doesn’t like a good cookie around Christmas time?

Researched and Written by Evelyne of Cheap Ethnic Eatz.

Tonight I am having a mini baking marathon with a girlfriend. Our goal is to complete three recipes (including the December Baker’s Challenge which is due today!) And so last night I was ticking off which ingredients I had in my cupboard and which ones I needed to buy. With Christmas now less then a month away my head started reeling with possible treats I could bake this year. Another list in my head was forming of ingredient purchases to come.

Did I mention I have not even considered sitting down and making a list of gifts I need to buy? As much as I love the holidays it’s a bit tougher this year with the economy. We are all feeling the pinch. But I am a good baker…as you are I am sure. How about baking some treats for friends and family this year instead of gifts? Oh this could be a gold mind idea! I have baked in the past some hostess gifts but how about a large batch of various cookies, bars, and candies as a main gift!

Written by Valerina of Une Gamine dans la Cuisine

Is it normal to have dreams about a world filled with lemon ricotta cheesecakes covered in waterfalls of dark chocolate ganache? And rivers of smooth, cashmere caramel filled with salted macadamia stepping stones? Or better yet, trees that bloom plump hazelnuts stuffed with Nutella and peanut butter rum balls? If not, then I am happy to consider myself abnormal! However, I do have a valid excuse for this 'condition'.

I grew up in a rather sweet restricted household. My father was French and we moved to the U.S. when I was about five years old. Homemade yogurt topped with strawberries, a small wedge of a pear tart with cheese, or a tiny pieces of plain dark chocolate were considered dessert. I am not complaining about the quality of any of those selections. But during school lunches my chopped apples or mashed bananas and cream looked so boring compared to all the Little Debbie snacks and animal crackers.