@lje62 I didn’t know you were supposed to refrigerate the dough, either! Mine did not flatten out at all. But I am a huge proponent of creaming the sugar and butter together at high speed for a full five minutes (thank you, Alton Brown!) and I think that makes everything light and fluffy.
Chocolate chip and sugar cookies made. Donut dough rising, and cranberry jelly simmering. I’m tired. At least I made it to the gym this morning and saw 4 patients. Eggs peeled but inside not done, for deviledeggs.
I can’t imagine how those of you cooking the whole meal must feel.
We’ve had to reframe the babkhalla. It’s more babka than challah. In fact, if I were served a slice with tea, I’d think it was lovely, a dry-ish chocolate laced biscuit to dip. So I told D2, who’s giving a loaf to adult friends, to describe it as a riff on some thing my family traditionally made. Not really a fib. But so far from the light side of challah that I expected, even in a hybrid.
@bookworm Is that cranberry jelly going inside the donuts? That would be amazing. I love donuts and I love cranberries. 
Yep. I got the recipe from Chabad Hanukkah site.
I had a hard time getting the jelly into the donuts, so pushed it in with a tool. My donuts look flat, maybe an inch high, like on the recipe. Next time I’ll use more yeast. It would be easier to fill balls.
When I made the marguerite balls, I doubled the tequila.
I look at cooking the Christmas meal like going into battle, and I am a viking warrior, all frenzied up on Starbucks and burning and pillaging my way through mountains of potato and apple peels 
I hope everyone’s meal was good and enjoyed. So much food at mine, all I needed to bring were the tequila balls.
Yes. A nice time last night and we just finished brunch. Happy Holidays to all.