Michalene (right) baking Italian cookies with her daughter Aleah

By Ella Verinder, DLE communications intern and freshman at Smith Collegein Northampton, MA

Ever wonder how holiday bakers turn out perfect treats without getting overwhelmed by the season? For Michalene Sweener–a gifted baker and contributor to the 2025 DLE Holiday Kitchen Traditions Cookbook–the secret begins with remembering why she bakes.

For Michalene, baking is a family legacy. “My mom baked all the time when I was growing up, so it just came naturally,” she reflects. “Today, that tradition lives. My daughter Aleah, my niece Emma, and I make Christmas cookies together every year. This year, we’ll include my two-year-old granddaughter, Sophia.”

The Pittsfield, MA native and small-business bookkeeper credits her mother-in-law for igniting her baking interest. “She taught me how to make Italian cookies. She stood over me and instructed me every step of the way. It’s a treasured memory.” She also credits her life-long friend Dawn (who is an exceptional baker herself). Every time she has a baking question, she relies on her for guidance.

Keeping the joy front and center–and stress to a minimum–comes from staying connected to that purpose. “You just focus on what the end result is,” she explains. “I love to give away what I bake. When you get a good response, it makes you want to bake even more.”

Her advice for new bakers reflects that same joyful mindset: follow your curiosity, pick recipes that genuinely excite you, and don’t overcomplicate things. For beginners needing something quick and foolproof, she recommends classic oatmeal raisin cookies–perfect for last-minute gatherings.

Her can’t-miss recipe is, of course, the Italian cookies passed down from her mother-in-law. “They’re my favorite,” she says. “I typically only make them at Christmas. They’re special to me.”

To make holiday baking easier–and a little healthier–Michalene suggests keeping two ingredients on hand:

• Applesauce: “A great substitute for butter. It works in lots of breads and cakes if you’re trying to eat healthier. The texture can get a bit sticky, but if you’re frosting them anyway, it’s fine! It’s probably an oxymoron,” she laughs, “but I like to bake as healthy as possible.”
• Apple cider vinegar: “I used to run to the store for buttermilk to make scones. Then I discovered you can add apple cider vinegar to almond milk–which I always have on hand. Now if I want scones on a Sunday morning, I don’t have to go to the grocery store.”

Swapping ingredients, adapting recipes, and finding the techniques that bring you joy are all part of what keeps baking meaningful. At the heart of it all, for Michalene, is the connection it creates–the shared recipes, the time spent with loved ones, and the traditions carried forward.

As she beautifully sums up, “It’s all about family.”