Hello everyone! Thanks so much for stopping by. A cozy December full of lights, traditions, baking, and family moments ✨ In this video, I’m sharing how we decorate our Christmas tree, celebrate Sinterklaas, bake childhood recipes, and enjoy simple holiday joys together.Make yourself a cup of tea and enjoy this slow, warm vlog🤍

My mom’s Chocolate Cake Ingredients:

200 g butter
4 tbsp cocoa powder
1½ cups sugar
½ cup milk
2 cups all-purpose flour
½ tsp baking powder
4 eggs For the filling (optional):
raisins
nuts
candied fruit

Candy Cane Cookies

1 egg (size L)
150 g butter
100 g powdered sugar
a pinch of salt
a pinch of vanilla
280–300 g all-purpose flour
1 tsp baking powder
a few drops of red food coloring If you don’t want to use food coloring:
2 tsp cocoa powder

Gingerbread Cookies Recipe Ingredients:

120 g honey
50 g sugar
70 g butter (82.5% fat)
4 g baking soda
1 egg (size L)
350 g wheat flour
50 g rye flour
½ tsp ground ginger and ½ tsp cinnamon (optional, to taste)

Instructions: In a saucepan, combine the honey, sugar, and butter. Heat the mixture until the butter is fully melted and everything is well combined. Add the baking soda to the hot mixture and wait for the reaction — the mixture will lighten in color and increase in volume. Remove from the heat and, stirring constantly, let it cool down to about 60°C (140°F). Add the egg and mix well. Add the flour and spices to the warm mixture and knead until you get a smooth, soft, and pliable dough.If the dough is too sticky, add a little more flour. Roll the dough out to about 0.5 cm (¼ inch) thick and refrigerate for 30–40 minutes to stabilize. You can leave it longer if needed. Cut out the cookies using cookie cutters and bake at 150–160°C (300–320°F) until golden. Baking time is approximately 15–30 minutes, depending on the size of your cookies and your oven. If you plan to decorate or glaze the cookies, make sure they are completely cooled before doing so.