2013 Holiday Cookie Book


1st Edition (70+ pages)


2012 Holiday Cookbook

2nd Edition (35+ pages)


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18 comments… add one
  • Jill 10 Nov, 2013

    I purchased a cookbook, but it never asked for a login. Now when I try to go to “register”, I get a message saying this content is for registered members only.

    • Chef Megan Joy 10 Nov, 2013

      Hi Jill, when you click on “register”, are you logged in? That’s the only way for it to work. You can also click on the ‘cookbooks’ tab and click the cookbook link to access your cookbook. Let us know if this doesn’t help.

      • Chef Megan Joy 10 Nov, 2013

        Login using the username and password you created. The login box will be to the right of the screen above the ‘register’ and ‘lost your password?’ tabs.

  • Moody2 6 Dec, 2013

    Thanks Megan for your help….going to make some cookies now!

  • mima 14 Jul, 2014

    I live in Denver and tried to make ice cream using the Cuisinart Ice Cream Maker — results were soup and I wondered if you had any thoughts on an appropriate stabilizer and how much to use
    Thanks vry much

    • Chef Megan Joy 17 Jul, 2014

      Hi Mima, with ice cream makers you have to be sure that the bowl is completely frozen solid, and that the ice cream mixture is very, very chilled, in order for it to freeze properly.

    • mima 17 Jul, 2014

      Hello Megan
      I have done both suggesrtions and still get soup
      Is there a stabilizer you can suggest and an amount ?

      Many thanks, Mima

      • Chef Megan Joy 17 Jul, 2014

        Hi Mima, another factor could be the ice cream base and if the egg custard was cooked long enough to coagulate the eggs. You’ll want it to be thick like a custard sauce, not drippy and thin. As far a stabilizer goes, Cremodan 30 is a good brand. Use 5 grams per 1,000 grams of base.

        • mima 18 Jul, 2014

          Thanks, Megan, I will give it a try …..

  • Alexis Klocinski 23 Oct, 2014

    Hello Chef Megan was interested in the high altitude dog treats recipe which book is it in? I live in Flagstaff Arizona married to an Executive Chef whom doesn’t have a problem baking at his club but everything I bake at home becomes flat pancakes lol. Thanks Alexis

  • John Snyder 23 Mar, 2016

    Hi Megan,
    I just signed up to be a member of your website but I’m unable to “log in” in your membership login area. When I signed up I was not given an option to choose a user name and password. They just sent a link that I clicked on… I’d like to purchase both of your books.
    John Snyder

    • Chef Megan Joy 23 Mar, 2016

      Hi John, I just sent you an email. The sign up portion of the website is for receiving e-mail updates. When you purchase a cookbook under the cookbooks tab, you’ll be prompted to create your own username and password which you’ll use for logging into the site to access your e-books 🙂

  • Lorri Kwong 16 Dec, 2016

    Is the 2013 cookbook available to download or can it only be viewed on your site?

    • Chef Megan Joy 17 Dec, 2016

      Hi Lorri, its like the equivalent to an electronic magazine or catalog- you can view on the site. We used to have a version available for download as well but it wasn’t performing correctly. For quick access you could also print the pages. Hope this helps and happy baking!

  • Kimberly Luzeckyj 18 Nov, 2018

    I have made many of the cookies from the 2013 Holiday Cookie Book. Can any of these batters be made ahead and frozen to bake later? Thanks!


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