We’ve never heard of the Cookie Cake Company. But now we have. Combining two things we have a close attachment to: cookies & cake.
​
Just look at this yumminess:
​

The Jingle All The Way Cookie Cake is two layers of gingerbread cookie cake with vanilla cream cheese buttercream & sprinkles—then covered in Christmas sprinkles and topped with gingerbread cookie pieces. It’s priced between $6 and $66 depending on how much feelings you need to eat, er, how much you need to feed the crowd this holiday.

Order by 12/21 to get one in time for Christmas.

P.S. We say go big—or go home. 

​We Americans are candy connoisseurs. We eat it. We rate it. We eat some more. CandyStore.com is the expert in all things, well, candy. Duh.
As we traditionally like to receive the bad news first, let’s share the Worst Christmas Candy of 2019.

​Solid list. Those demon nougats should always remain Number One. Who actually enjoys those?

Now, onto the sweetness (nice pun) of Christmas candy:

93% of people gift chocolate and candy for the winter holidays.

72% of people eat a candy cane starting on the straight end, the rest start on the curved end.

Approximately 150 million chocolate Santas are produced annually.

Here’s your favorite Christmas candy, by state:
​

​​Merry Diabeetus!

​Want a new dessert for the holidays that will get them raving instead of raging? Wow the fam with Tipsy Parson. It’s a traditional English trifle that combines cake, custard, fruit and booze. Simple to make. Easy to eat.

Ingredients:
2 eggs, beaten
1/2 cup sugar
1 tablespoon cornstarch
2 1/2 cups milk
1 teaspoon vanilla extract
1 (3-ounce) package ladyfingers, split lengthwise
1/4 cup sherry Fresh strawberries

What to do:
Step 1
Combine eggs, sugar, and cornstarch in top of a double boiler, beating well. Gradually add milk, stirring constantly. Cook over boiling water, stirring constantly with a metal spoon, 20 minutes or until mixture coats the spoon. Cool slightly. Stir in vanilla. Cool completely.

Step 2
Sprinkle 12 ladyfinger halves with sherry. Let stand 5 minutes. Line sides of a 1-quart soufflé dish with soaked ladyfingers; pour in custard. Top with remaining lady fingers. Chill completely. Garnish with strawberries. Spoon into individual serving bowls.

*recipe courtesy of Oxmoor House