At-Home Dining Experiences with Personal Chefs in Atlanta

National Gingerbread Day —
November 21, 2025

Celebrate gingerbread: warm-spiced cookies, cakes, and houses made with ginger, cinnamon, molasses, and often cloves or nutmeg — a cozy holiday staple.

Quick background
- Ginger-flavored baked goods date back centuries. Modern gingerbread (cookies, loaf cakes, and decorative gingerbread houses) uses ground ginger and molasses or dark treacle for deep flavor and color.

Classic soft gingerbread cookie (makes ~24)
Ingredients
- 2 1/4 cups (280 g) all‑purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves or allspice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (170 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar, packed
- 1/2 cup (120 ml) molasses (dark)
- 1 large egg

Method
1. Whisk flour, spices, baking soda, and salt; set aside.
2. Beat butter and sugar until fluffy. Add molasses and egg; mix until combined. Gradually add dry ingredients until a soft dough forms.
3. Chill dough 1 hour (easier to roll).
4. Preheat oven to 350°F (175°C). Line baking sheets.
5. Roll dough to 1/8–1/4" thickness, cut shapes, place on sheets 1" apart. Bake 8–11 minutes until edges set. Cool on racks.
6. Decorate with royal icing or simple glaze once cool.

Gingerbread loaf (1 loaf pan)
- Use same spice mix; substitute 1 cup brown sugar, 1/2 cup molasses, 2 eggs, 1/2 cup melted butter, 1 cup buttermilk (or yogurt + milk) with 2 cups flour and 1 tsp baking soda. Bake at 350°F (175°C) for 45–55 minutes until a skewer comes out clean.

Royal icing for decorating
- 3 cups (360 g) powdered sugar, 2 tbsp meringue powder, 4–6 tbsp water. Beat to stiff peaks; tint as desired. Pipe and let harden.

Storage
- Cookies: airtight at room temp 5–7 days; freeze up to 3 months.
- Loaf: wrap and keep at room temp 3–4 days or refrigerate up to a week.

Enjoy National Gingerbread Day by baking spiced cookies, crafting an edible house, or sharing slices with friends....

National Peanut Butter Fudge Day —
November 20, 2025

Celebrate peanut butter fudge: rich, creamy, sliceable candy that highlights nutty peanut butter with sweet, buttery notes — perfect for gifting, potlucks, or holiday trays.

Quick background
- Fudge dates to 19th‑century America; peanut butter versions combine smooth or chunky peanut butter with sugar, butter, and often condensed milk or marshmallow for a fast, reliable set.

How to celebrate
- Make a batch to share with friends, coworkers, or family.
- Try mix‑ins: chocolate chips, chopped peanuts, pretzel pieces, or swirl with chocolate.
- Package squares in festive boxes or wrap individually for gifting.

Simple no‑cook peanut butter fudge (9x9" pan, ~36 small squares)
Ingredients
- 3 cups (360 g) powdered sugar, sifted
- 1 cup (250 g) creamy peanut butter (natural may need stirring)
- 1/2 cup (115 g) unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
Optional: 1 cup (170 g) semi‑sweet chocolate chips (for topping or swirl)

Method
1. Line an 8x8 or 9x9" pan with parchment, leaving an overhang.
2. In a large bowl, beat together peanut butter and softened butter until smooth. Mix in vanilla and salt.
3. Gradually add sifted powdered sugar, beating until a stiff but spreadable dough forms. (If too stiff, add 1 tsp milk; if too soft, add a bit more powdered sugar.)
4. Press mixture evenly into prepared pan. If using chocolate, melt chips and either spread melted chocolate over top or drop spoonfuls and swirl before chocolate sets.
5. Chill 1–2 hours until firm. Lift from pan using parchment and cut into squares.

Tips
- Use high‑quality peanut butter for best flavor; natural peanut butter can be used but may change texture.
- For chunkier texture, fold in 1/2 cup chopped roasted peanuts.
- If fudge is crumbly, incorporate a tablespoon or two of light corn syrup or a little extra butter while mixing.
- Store in an airtight container at room temperature up to 1 week or refrigerated up to 2–3 weeks. Freeze for longer storage.

Enjoy National Peanut Butter Fudge Day by making a batch and sharing the sweet, nutty squares....