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it's very gratifying. So, to start, you need some good icings or frosting that are appropriate to decorate with. So we've got our royal icing. This is gonna give you a nice, hard, and a little bit shiny of the finish. Then we've got our butter cream frosting . It's nice thick frosting that's perfect for decorating with. And then, you can always use a store-bought frosting . Now, the problem with this is that sometimes, the consistency can be a little irregular from brand to brand. So, if it's

so that the tips always stay moist. You don't get that hard frosting on the ends. So it's really easy to frost with. So I'm gonna start out with my round tip which is perfect

substitute with a little self-sealing plastic bag like this. Just stick your frosting in there. And then you're gonna wanna use a tiny pair of scissors like these little guys right here. And you're just

dam around the outside. But what's great about having a nice thin glaze is that all of your brushstrokes just kind of disappear. I've got one pretty well-glazed up. Now, I can leave it like this to keep it a nice simple cookie with a nice shiny icing on it or while it's still wet, you can always add some little embellishments . Who doesn't like embellishments right? So, I've got all sorts of little glitters here. These are edible glitters. You can pour these right on top of

I can go even a step further and add on some more embellishments , so maybe I'll just connect my lines here. And there we go. We've got one of our Christmas cookies taken to the

For a nostalgic treat, try this! Funnel cakes are so fun to eat. All you need is your basic cream puff dough . And if you don't have a recipe of your own, go to our website at bhg.com and check out our recipe center. Once you've got your cream puff dough made, put it into a large, heavy plastic bag and snip off one of the corner so you've got a place to pipe from. Then you're gonna wanna heat some oil. I like to use corn oil or soy bean oil for this. You wanna heat it over medium heat until it's pretty hot, so it takes about 3 to 4 minutes. I'm just gonna make sure that my oil is hot by dropping in a little dab of the dough , and I'm gonna use a fork to help knock that dough off. If it sizzles, we're good to go, and there it goes! Now, there's a little trick that I like to use when piping in my dough and that is you wanna be fairly quick when you're doing it, and as you pipe, make a spiral, but kinda pile it on top of itself so it's not just 1 single layer. Also, when you're done, make sure you end with your little tip in the center on top of itself. You wanna make about 2 or 3 at a time. It takes about 2 to 3 minutes per side, so you need a little bit of patience here. When you think that they might be brown on the bottom, you can take your spatula or your slotted spoon and just lift up the edge and just flip it over. And they pop up really nicely. It's so fun to watch them cook. And when you're funnel cakes are done, you wanna make sure that you've got a tray or a plate of some sort that's got some paper towels

of them, start by preparing the edge. This requires cutting away extra dough around the edges, leaving only about a half inch of pie dough . Next, tuck that half inch of dough under so that the folded edge is flushed to the pan. Continue to fold under the dough all around the pie edge. We'll show you 3 ways to finish the edge. To create a rope edge, pinch the pastry pushing forward on the slant with your bent index finger and pulling back with your thumb. Continue around the edge. To create a fluted edge, place your thumb against the outside of the pastry . Press dough around your thumb with your other hand's thumb and index finger. Continue around the edge. Another finish is the fork edge. Dip the tines of a kitchen fork into flour. Lightly press built-up pastry down with the fork. With each impression, change the angle about 45 degrees working back and forth. Continue around the entire pie.

and firm. And then, what I like to do is take the pesto from the frozen state and you might need to use a little spatula or a table knife and it comes out in this nice little hard pieces and you can just pop it into your plastic bags and then I put it back in the freezer and it's ready to go. So, next time you want that fresh summery pesto flavor, just look in your freezer.

Pesto is one of my favorite ingredients. You can use it to make so many simple flavorful meals. This summer, I grew my first herb garden and I had a huge basil patch. I made pesto , but there was no way that I could use all of that pesto right away. So, what did I do? I froze it in individual portions so all you do is take your fresh pastel