Merry Christmas!

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Merry Christmas 2015Christmas Greetings…

Dearest Friends of Wicked Good Kitchen,

May you have the gift of faith, 
the blessing of hope, 
and the peace of His love,
at Christmastime and always.

Best wishes for a happy holiday season and a magnificent New Year!



About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.


  1. Merry Christmas to you Stacy!
    Hope you had a wonderful day with your family & friends!
    Looking forward to your 2016 blog post, they’re always fun & exciting, also, soooo yummy!!

  2. Hi Stacy, I hope you had the merriest of Christmases and that you are now fully anticipating a great 2016! Still, in the spirit of all things Christmas I wanted to tell you I made your snowball, shortbread, and rugelack cookies. In fact I baked each version twice, along with our favorite sugar cookie recipe and Nick Malgieri’s Tuscan Biscotti for the hubby. Your cookies were simply EXCEPTIONAL and delicious, albeit the rugelack was by far the families favorite. The beautiful roulades leave a delightful flavor of nuts and honey, and, a lovely hint of nutmeg! And, ah! the house smelled like pure goodness… Even though the world is mired in cultural misunderstandings and hostility, sharing a plate of cookies with family and friends seems to bridge any cultural barrier and bring about the loveliest sounds of confort. Thank you so much for sharing the best! Keep up the good work, my sweet friend. xo xo Dina

    • Thank you, Dina! My pleasure. I hope you and your family had the merriest of Christmases, too, my friend. 🙂 Thank you for taking the time to drop by and share your experiences with my holiday cookie recipes found here on the blog. My Honey-Nut Rugelach, hands down, is our family’s No. 1 favorite Christmas cookie! There is just something special about the chewy-flaky texture of the scrumptious, buttery pastry and the gooey-chewy honey and spiced nuts! The roulade shape is the best for sinking your teeth into such a delightful cookie-pastry treat. Guess what? We are making more this week, for New Year’s, along with biscotti! I bake both traditional and gluten free biscotti and ship them to family and friends. They freeze incredibly well, too. Soon, I will be sharing my biscotti recipes on the blog as well. If your husband adores biscotti as much as we do, and our Italian friends up in Michigan, he will love my recipes! Although it is hard to pick a favorite variety of biscotti, we like my holiday (orange, cranberry and pistachio) biscotti as well as my anise biscotti, chocolate chip biscotti and hazelnut biscotti. But, then there is the gingersnap biscotti and fudge brownie biscotti, too! So hard to pick a favorite. 😉 You are so right…sharing a plate of home-baked holiday cookies with family and friends seems to bridge any cultural barriers whilst bringing about great comfort in a world that needs it. Enjoy your holiday week leading into New Year’s and happy baking! xo ~Stacy

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