The Holiday 2015 issue is now online and it’s all about ENTERTAINING in style!
It’s just a month to Christmas, so we can officially say the holiday 2015 season is on! Over the next six weeks our lives will be jammed full of excitement; sparkly lights, decorations, parties, family and lots of food, drink and merriment. It’s the time of year when we invite lots of friends over to share some delicious homemade meals and celebrate the new year to come. It’s the best, right?
This is our biggest issue of the year. I’ve had lots of help putting it together for you guys and we’re really proud to finally share. With this Holiday 2015 Issue of EatInEatOut™ Magazine we’ve tried to provide everyone with all the recipes and party planning tips you’ll need to entertain in style this year.
What a glorious cover… love that cake! We are super eager to welcome Jenny Jack, the Brunette Baker with some decadent holiday desserts. Jenny is just one of the new Guest Contributors joining our regular editors in this issue. Say hello to amazing cocktails from Dee Brun, Cocktail Deeva and heavenly cookies from Anna Nienhuis, Hidden Ponies.
The Holiday 2015 Issue will take you right through your holiday menu planning. Starting with cocktails, appetizers, lots of meaty main dishes and into the home stretch with dessert and cookies. We’ve totally got your back this time…
Holiday entertaining doesn’t always have to be complicated. Everyone’s really busy rushing around and there’s not always time to be in the kitchen all day preparing an amazing meal. That’s were EIEO comes in, we’ve tried to make things simple by using our favourite kitchen tool, the slow cooker, for several of our recipes. Whether you like pork or turkey, the slow cooker can really be a time saver.
We launched a new feature in the Autumn issue – Mid-Week Rescue. This recipe is intended to be a simple fix to the hustle and bustle of the busy work week. In this issue, it’s a solution to holiday baking with some simple No Bake Chocolate Haystack Cookies. This is not a new recipe for EIEO, but it’s one of my most popular.
The Holiday 2015 Issue also has great tips on party do’s and dont’s, 4 new cookbooks and of course a new contest. Enjoy every page (CLICK HERE TO READ NOW!), and please share it with … well… everyone! HAPPY HOLIDAYS!!
- 2 cups sugar
- ½ cup milk
- ½ cup unsalted butter
- ½ cup cocoa
- 1 dash salt
- ½ tsp vanilla
- 3 cups rolled oats
- 1 cup flaked sweetened coconut
- In a medium saucepan, combine sugar, milk, butter, cocoa and salt. Heat to boiling, stirring frequently.
- When it has reached a rolling boil, cook for 5 minutes, stirring constantly. Remove pan from heat and mix in vanilla, oats and coconut. Drop by tablespoonfuls onto wax paper. Let cool. Enjoy!