Must Have Items When You’re Planning a Ski Trip

“Planning a ski trip is unlike planning any other type of holiday, especially if you’re going during the Spring and Summer months. It almost seems like blasphemy to mention cold weather clothes and accessories just as the sun is showing its face, but if you’re going on a ski trip to Best Ski Resorts in New York, they’re a necessity. Here are some items you should never forget to pack. Must Have Items When Going on a Ski Trip ”


Ski suit and boots

Arguably the most important items to take with you are your ski suit and ski boots. They’ll keep you warm and cosy while you’re out taking part in activities in the snow and because they’re often so padded, they’ll help to protect you if you fall as you’re learning to ski. You can get all in one suits or purchase separate bottoms and jacket. However, if you don’t want to purchase these items before your trip or you end up leaving for a trip spontaneously, you can hire suits, boots and skis from the majority of resorts.


If you’ve never been skiing before you may be naïve enough to think sunglasses aren’t an important item to remember. After all, it’s cold and wet, why would you need sunglasses? Well, the sun at ski resorts can be just as hot as it is during the Summer; sometimes even more so. You’re still at risk of sun burn and heat stroke when you stay outside in the sun all day, so it’s important to take protection with you. Just remember to take breaks while you’re on the slopes. The last thing you want to come home with is big white rings around your eyes where your goggles have been. Warm-Clothing-When-Going-On-Ski-Trip


Warm clothing

You won’t spend the entire time on the slopes when you go on a ski trip. You may want to visit local attractions or dine out in the evenings. When the sun goes down, it can get pretty chilly, no matter where you are. Pack some wool clothing that you can rely on when you need to. A few woolen jumpers, hats and scarves should keep you nice and toasty when you need them.

Extra socks

It may sound like it’s hardly worth mentioning, but once you’ve been on a ski trip you’ll understand why it’s important. It’s near to impossible to avoid some snow getting into your boots, even if you’re just walking around. That often means you’re left with wet and cold socks that will need to be changed quickly. If you leave them on for too long, you’re at risk of catching a cold, or worst-case scenario- frostbite. Take plenty of thick warm socks in your travel bag.

Snow chains

If you’re planning on driving to your destination, the last thing you want to find is that you’re not equipped to drive in the snow. Your vehicle will need a lot more grip than normal to reach most ski resorts so it’s always a good idea to have snow chains on hand just in case you need them. Remember to have the contact number for the resort at hand if you get stuck in the snow.

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Cranberry Orange Spiral Cookies

In preparation for Christmas every year I would do a lot of baking, little did I know I would be choosing 6 new recipes and that it would take me 4 days to bake them all with all the other tasks we all have during the holiday, but hey I had fun, enjoyed doing what I love and got to share the rewards with family and friends. But Cranberry Orange Spiral Cookies are one that reminded me of my grandmothers baking. She was always patient and taught me how to bake yummy recipes.

Sugar cookies filled with fresh cranberries and orange peel
Sugar cookies filled with fresh cranberries and orange peel

Cranberry Orange Spiral Cookies

Cook Time: 11 minutes

Yield: About 60 cookies

Serving Size: About 60 cookies

The cranberry filling takes on a hint of orange of course and tastes delicious Once you prepare your cookies you can freeze up to 6 weeks before thawing, to bake at a later time.

I baked my cookies on parchment paper, it is suggest that if using a greased pan, bake a shorter amount of time.

Store in an airtight container or Ziplock bags

When preheating oven allow it to turn on twice to ensure proper baking temperature.


  • 3/4 cup unsalted butter
  • 2 cups light brown sugar
  • 3 large eggs
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • If you like you can add about 2 tsp. orange zest
  • Filling:
  • 1 1/3 cup finely chopped dried cranberries
  • 1 cup finely chopped pecans (I used walnuts cause I had lots)
  • 1 cup orange marmalade This eliminated the use of a thickener, gave it a good flavor and added sugar


  1. Cookies:
  2. In a bowl, whisk together flour, baking powder and salt until well combined. Set aside. Note: I use a ziplock bag, mix it up and pout it out.
  3. In a large bowl, cream butter and brown sugar until light and fluffy, about 3 minutes (mixer at medium speed). Add eggs and beat well. On low speed or with wooden spoon, gradually add flour mixture, beating until just blended. I used my Kitchenaid Mixer for my mixing
  4. Shape the dough into a flat into a 9? x 12?, 1/4?-thick rectangle on a lightly floured piece of parchment or waxed paper. Tightly wrap in plastic wrap and chill for at least one hour.
  5. Unwrap chilled dough and place on parchment, roll into a 12×9 inch rectangle of uniform thickness. Spread half the filling (date or cranberry) over the entire surface of the dough.
  6. Using the paper to help you, roll the dough from the long edge into a log. Wrap the dough and chill for several hours, or overnight. And this is what I did for later baking.
  7. Filling:
  8. In a bowl, combine the cranberries, pecans (or nuts of choice) and orange marmalade until well blended. Spread cranberry mixture evenly over dough to within ½ inch of edges. Spread half the filling (date or cranberry) over the entire surface of the dough.
  9. Baking:
  10. Preheat oven to 375° F and line cookie sheets with parchment paper. Unwrap the chilled dough log and using a sharp knife, cut into ¼ inch slices. Place on prepared cookie sheets about 2 inches apart.
  11. Bake one sheet at a time in preheated oven for 8 to 11 minutes or until edges start to turn lightly golden (mine were 9 minutes). Immediately slide parchment paper onto a cooling rack. Its best if you cool the cookies for a few minutes before removing from the parchment and placing directly on cooling rack.

This is one of the recipes, Cranberry Orange Spiral Cookies and much like my grandmother made when I was a child, except she used a date filling. And this was my first attempt at a filled cookie, so it brought back many memories, which seemed that this year those would come flooding back, for some reason more than years past.

So now I share with your these yummy moist cookies that could be made anytime of year but seemed most appropriate for Christmas and because they just get better each day as the filling helps keep the cookie moist. I found the recipe idea while perusing on Pinterest, (hum I like that word) and it is actually adapted from “King Arthur’s” Website as this was the brand of flour I am using. And on their site there is a recipe for the date filling if you would like to see Pinwheel Cookies with Dates and their Cranberry Cousins

Cranberry and Pistachio Bars-Copy Cat Starbucks


I was browsing on Instagram and found this recipe for Cranberry Pistachio Bliss Bars which they say is similar to a Starbucks bar that is served. I had to make these since I love cranberries and always have tons on hand.

They are easy to make, I used my Kitchenmaid mixer with the paddle to cream the sugar and butter, then added the ingredients in the order given. These bars are a tiny bit salty-sweet depending on how many pistachios you use when garnishing the tops.

When it says chopped cranberries, I chopped them fine as when you go to cut through the bars large pieces hamper a clean cut.

For the icing and since I don’t like a super thick layer, I only made 1/2 the recipe for the icing, but you feel free to spread it on thick.

I love the addition of the pistachios, they give a different consistency and just the right texture flavor. I don’t think I have ever baked with them. 

Tip: Before you make these be sure to line a 13×9 pan with foil or parchment leaving an overhang to lift out once bars are cool.

Cranberry Pistachio Bars

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Let the white chocolate set and cut into bars.


  • 3/4 cup butter, room temperature
  • 1 1/2 cups packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 1/4 cups all purpose flour
  • 1/2 cup chopped dried cranberries
  • 1/2 cup chopped pistachios
  • 1/2 cup white chocolate chips
  • 1 (8- ounce) block cream cheese, room temperature
  • 2 cups powdered sugar
  • Optional Toppings
  • 1/4 cup white chocolate chips, melted
  • chopped dried cranberries for garnish
  • chopped pistachios for garnish
  • Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper or foil and coat with nonstick spray. Set aside.


  1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add in the eggs, vanilla, baking powder, and salt and mix for another minute until smooth, scraping the sides of the bowl as necessary.
  2. Turn mixer to low and add in the flour and mix until just combined. Stir in the cranberries, pistachios, and white chips until evenly incorporated.
  3. Spread the mixture into the prepared pan and bake for 18-20 minutes, until the center is just set. Don’t over-bake. I did and didnt pay attention to these instructions.
  4. Allow the bars to cool completely in the pan before frosting.
  5. Frosting
  6. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and powdered sugar together until smooth. Spread evenly on the bars.
  7. Sprinkle with extra dried cranberries and pistachios if desired and drizzle with melted white chocolate.


You could cut these anyway you like, squares, triangles or bars large or small depending on how many you want and the look.

Because you leave these bars in the pan to cool, they keep baking and I did and didn’t pay attention to these instructions on baking time, though they needed more time. I used a toothpick to check to make sure centers where a little on the dry side, wrong, should have taken them out when they were a little bit wet.

I found the original recipe on “Cookies and Cups” and she has much better pictures than I do.  Don’t you love trying new recipes?

Did you make this recipe? Tag me on @ohmyheartsiegirl on Instagram hashtag @ohmyheartsiegirl and #cranberryblissbars 

Have you checked out my other favorite recipes for the Holidays?
Vintage Cherry Slice Bars Recipe
Peek-a-Boo Cookies

Cherry Slice Bars Recipe

My Traditional Family Cherry Slice Bar ~ I found this recipe in a newspaper over 43 years ago and have baked it every year since mostly for the Holidays Thanksgiving and Christmas, unless its a very special occasion and sometimes that means family get together and BBQ’s!! And the neighbors love them!! You can make this several days before, cut ice and stack on parchment paper, store in fridge until ready to serve.

TIP:  I use an extra long piece foil to cover a 13×9 pan, turn pan upside down lay foil over bottom to form another pan, (dull side up) then insert this into the baking pan. You could also use parchment paper in the same way. This will act like a liner so when the bars are completely cooled you can lift the bars out of the pan, peel edges away from sides ( before icing ).   I use a long knife to cut into squares, then drizzle icing. This gives the bars an individual appearance and prettier for display! 

Family Favorite Pan Cherry Slice Recipe


  • Cookie Crust:
  • 1 cup flour
  • 1 cube butter or 1/4 cup cup butter
  • 2 Tbsp powder sugar
  • Mix ingredients until crumbly, press in 9x13 pan Bake ONLY 12 minutes 375
  • 2nd Layer
  • In small bowl mix ingredients well
  • 1 cup sliced maraschino cherries (reserve juice from cherries for icing)
  • 2 eggs slightly beaten
  • 1 cup brown sugar
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla
  • pinch of sale
  • 1 cup chopped nuts (your choice) walnuts, pecans, etc
  • Remove from pan with tip from above before icing. Pull down edges of foil from sides
  • Icing:
  • 1 cup powder sugar
  • 1/2 Tbsp. milk
  • 3/4 tsp. reserved cherry juice
  • Mix together milk, ½ teaspoon almond extract and powdered sugar.
  • Whisk together until there are no more lumps and drizzle over cooled bars.
  • Cut into 1 ½ inch squares and serve.


  1. Mix together and spread over crust, bake 25 minutes or until
  2. toothpick inserted in center comes out clean. Cool

And  now I would like to invite you to share
all the sweet treats you make for the Holidays.

Add your recipes and then visit to share others
Wishing you all Happy Holidays!!

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If you have Linky Recipe Exchanges for others to share, be sure to let me know below in “comments” and I will add them to this post as each comes in.