This month’s baking is all about holiday classics, including traditional sugar cookies, raspberry thumbprints, gingerbread, and cinnamon rolls, all made gluten-free by replacing all purpose flour with gluten-free all-purpose flour (we also substituted all butter with Earth Balance vegan butter, and all milk with almond milk when needed). We’ve been using these baking trays and reusable Silpat liners for years, which make baking (and clean-up) so much easier. And we were so happy to finally find our misplaced KitchenAide Stand Mixer (after mistakingly moving it to our storage), which we used to make all of our holiday treats. These delicious Christmas recipes are fun to make with the whole family and enjoy through-out the end of the year. I am so excited for Clementine’s first time helping set-out cookies and milk for Santa on Christmas eve, and can’t wait to see her expression when she sees they are all gone Christmas morning (hopefully a happy surprise and no tears!). It will be a sweet morning to remember, filled with plates of warm cinnamon rolls and cups of hot cocoa as we open our presents together.