Amazon says it plans to hire more than 300,000 people for seasonal, part-time and full-time roles across its U.S. operations this holiday season, an increase of 20% from last year and its largest holiday hiring target on record.
The increase reflects a mix of factors, including new sites opening across the country as Amazon expands its operations network, a spokesperson said in response to questions.
Amazon is moving in the opposite direction from the rest of retail. Retailers added the fewest seasonal workers since 2008 last holiday season, and outplacement firm Challenger, Gray & Christmas expects even fewer this year, citing automation and uncertain holiday spending as tariffs keep prices high.
UPS plans to hire more than 100,000 seasonal workers, about 9% fewer than last year, according to Reuters, after cutting the volume it handles for Amazon, which now delivers most of its own packages. Target and Walmart haven’t announced national hiring goals.
Amazon’s sales volume has picked up this year. Worldwide paid units, a measure of items sold on Amazon, grew 17% year-over-year in the second quarter, up from 12% a year earlier, according to its second-quarter earnings release.
CEO Andy Jassy said in the earnings release that Amazon set record delivery speeds for Prime members in the first half of the year, with “over 40% more items delivered same-day or overnight.”
Amazon also said Tuesday that seasonal employees who work at least 30 hours a week will be eligible for healthcare from their first day, starting Jan. 1. Seasonal workers previously had to wait 90 days for coverage, meaning that many holiday hires could finish their seasonal jobs before they became eligible.
The change doesn’t apply to the upcoming peak season, but workers hired over the holidays who are still in qualifying roles on Jan. 1 will gain coverage that day, the company said.
Seasonal workers earn an average of $20 an hour. Full-time operations employees start at a minimum of $20 an hour, and average pay across Amazon’s operations workforce is nearly $24, following a pay increase Amazon announced last month.
The hiring push for Amazon’s fulfillment centers and delivery stations comes as the company shrinks its corporate workforce. Amazon cut 16,000 corporate jobs in January, bringing its total reductions to about 30,000 since October 2025.
Amazon had about 1.6 million employees as of June 30, up 3% from a year earlier, excluding contractors and temporary workers. The company reports third-quarter results Oct. 29.
Steamed Chocolate Pudding is a rich and moist dessert made with flour, butter, eggs and melted chocolate. It has soft crumb texture that tastes really good with deep chocolate flavour and steamed pudding makes it soft, moist and not dry.
This pudding is perfect for Christmas or for special occasion. It takes about 2 hours from start to finish with steaming time. You can make this pudding because it feels homemade and indulgent but not too difficult to make. It doesn't feel heavy even though it has lot of butter.
[feast_advanced_jump_to]Steamed Chocolate Pudding is rich, chocolatey yummy traditional pudding made for Christmas. It is made by mixing butter and sugar until creamy then adding eggs and melted chocolate. The texture of this recipe is silky smooth and slightly firm, it should not be sticky when you touch it once it is steamed properly.
This recipe has smooth and slightly bouncy texture, not too hard if done right. Adding chocolate sauce on top makes it extra special but not necessary. You can cut into it for clean slices for serving.
After taking one bite I decided if someone asks me which is ur most favourite desert I would tell this as I loved the texture so much. Though this pudding looks cakeish it is in between pudding and cake and tastes so delicious. Though the time for steaming is more it is worth the time and effort.
There are few variations you can try in this recipe. You can add different dry fruits based on what you have and add nuts for extra crunch, you can adjust spice mix based on your taste. You can even try adding little coffee powder for taste.
I usually make this when I want something easy but still delicious. You can make this for parties also as a quick dessert.
1.Boil water first, add choco chips in a heat resistant bowl, using double boiler method melt the chocolate. You can use cooking chocolate too, Set aside.
2.To a mixing bowl add butter, sugar.
3.Beat well until creamy. Crack open the eggs and add it.
4.Beat until smooth and creamy. Add vanilla essence, mix well
5.Now in another mixing bowl place a sieve, add wheat flour, cocoa powder, baking powder to it.
6.Add salt to it and sieve well.
7.Now add little of sieved flour to butter egg mixture, alternate with milk starting and ending with flour mixture.
8.Mix well to form a smooth lump free batter.
9.Add melted chocolate mix once. Grease a oven safe bowl with lots of butter. I placed a small circular butter paper at the bottom for easy demolding.
10.Transfer the prepared mixture to the bowl. The pudding rises well so choose a bowl accordingly. Grease a butter paper(I forgot but please do it), place over the bowl then wrap it with silver foil.
11.You can either use your steamer or pressure cooker. Put a plate inside the cooker, add water to it. Place the pudding bowl on the plate. Water should be touching ⅓ rd of the bowl. Close with lid, no whistle needed. Steam cook for 1 hour 30 minutes in low flame(sim). In between check the water level and add water accordingly. Check after 1 hour then proceed accordingly.Insert a toothpick in the centre of the pudding if it comes out clean then the pudding is done else steam cook for few more minutes.
12.Mine got done in 1 hr 20 minutes. Remove from flame, set aside for 10 minutes. Gently remove the covers, Then slide a buttered knife at the edges.
13.Then invert, remove the butter paper. Cool down completely at least for 30 minutes(meanwhile you can make the chocolate sauce) then slice and serve.
14.Measure and take powdered sugar, add water to it. Add cocoa powder to it.
15.Whisk well so that there are no lumps, heat it up. Bring it to a boil and simmer for 2 minutes. Switch off.
16.Look how the consistency is smooth and silky. Cool down then store in a clean jar.
Yummy pudding and homemade chocolate sauce ready!
Serve this chilled, you can drizzle little chocolate sauce or add chopped fruits on top while serving. This goes well as after meal dessert. Store the leftover pudding in refrigerator in container. It stays good for about 2 days. Do not keep outside for long time especially in hot weather.
Yes you can use white flour. It gives pudding different texture but come out just as moist.
Insert knife in centre after 1 hour. If it comes out clean pudding is done.
Yes pudding taste good on its own. Sauce just adds extra richness.
Yes you can use white sugar but brown sugar gives caramel flavour and taste better in chocolate.
Yes you can make pudding one day before and keep in fridge just add sprinkle on top when you serve so it look fresh.
If you have any more questions about this Steamed Chocolate Pudding Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Steamed Chocolate Pudding Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Whole Wheat Cookie Dough is a handy ingredient for making varieties of cookies for holidays. This dough is quite healthier as it uses whole wheat flour instead of white flour. This dough is made by mixing butter, flour, eggs and sugar and comes together in just few minutes, no fancy equipments needed.
These cookies are made with regular wheat flour but more wholesome. The dough is soft and easy to work with. Having ready made dough means you can bake cookies whenever your family asks for them. You can shape it into any cookie you want with different cutters and just bake them in few minutes.
[feast_advanced_jump_to]Whole Wheat Cookie Dough is made by blending butter, flour, eggs and sugar to a dough consistency. Whole Wheat Cookie Dough is healthier and mimics closest in taste to the cookies made with white flour. Wheat flour gives it a mild nutty flavour and keeps it healthy.
The texture comes out soft and smooth when ready. It looks creamy and works well for rolling and cutting shapes. The dough is not too sticky and not too stiff. This balance makes it easy to handle and shape into cookies. Butter makes it rich and gives that buttery rich taste to the cookies.
It is mildly sweet and perfect for this holiday season, you can decorate them with icing or just have it as such. You can also add little spices like cinnamon if you like. This is one versatile cookie dough that you can use to make many cookies.
I usually make this dough in bulk during the holiday season. My family loves when I have ready made dough to make cookies as cookies gets ready in no time when they have sudden cookie cravings.
1.To a mixing bowl - add powdered sugar and butter. Whisk well until creamy.
2.Add vanilla essence and egg. Whisk well. It will look like curdling, do not panic but keep whisking.
3.After few minutes, it will become creamy, gather together. Place a sieve over the mixing bowl - add wheat flour.
4.Add baking powder and salt. Sieve well to the mixing bowl.
5.Gather together to form a soft dough. Cling wrap it and refrigerate it. The dough will be soft so refrigerate at least for a hour then use it. It keeps well at least for a week.
Cling wrap and refrigerate it.
Store this dough in airtight container or wrapped in cling wrap in fridge. You can keep it for one week without any problem. You can also freeze this dough for one month if you want. Just wrap it well and put in freezer bag.
You can keep in fridge for one week. In freezer it keeps for one month if wrapped and stored properly.
Yes you can skip it if you prefer. Cookies will be little denser but still taste good.
Yes refrigerating help dough firm up. At least one hour make it easy to roll and cut shapes.
Yes you can add vanilla essence or little spices. This give dough extra flavour for different cookies.
Add little more flour while rolling. Roll between butter paper to prevent sticking to surface.
If you have any more questions about this Whole Wheat Cookie Dough Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Whole Wheat Cookie Dough Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Whole Wheat Shortbread Cookies are soft buttery cookies made by baking a mix of butter, flour, eggs and sugar. The cookie dough is shaped with cookie cutter and glazed with chocolate. These make a festive treat and a hot with kids.
You can make these during Christmas and special occasions for your family. They are soft on the inside and little crispy on the edges. The chocolate glaze adds richness and makes them special.
[feast_advanced_jump_to]Whole Wheat Shortbread Cookies are a treat for the family during Christmas and special occasions. The dough is soft and easy to work with and has subtle nutty flavour that makes them taste homemade.
The texture comes out soft and tender inside with slightly crispy edges. When you bite into them they melt in your mouth. The chocolate glaze on top adds sweetness and shine. This combination makes it irresistible for everyone. This is the perfect time to bring out all your cookie cutters and have fun.
You can just use some maida instead of wheat flour if you prefer. Some people skip the glaze and just bake them plain. You can also use different cookie cutters to make different shapes. The dough is very versatile and works well with any design.
I usually make these cookies during holiday season for my family and friends. It gives me happiness knowing that I make something they truly enjoy.
1.To a mixing bowl - add powdered sugar and butter. Whisk well until creamy.
2.Add vanilla essence and egg. Whisk well. It will look like curdling, do not panic but keep whisking.
3.After few minutes, it will become creamy, gather together. Place a sieve over the mixing bowl - add wheat flour.
4.Add baking powder and salt. Sieve well to the mixing bowl.
5.Gather together to form a soft dough. Cling wrap it and refrigerate it. The dough will be soft so refrigerate at least for a hour then use it. It keeps well at least for a week.
6.Refrigerate it for at least an hour. Roll between butter paper to avoid sticking. Roll it to ¼ inch thickness, take your favourite cookie cutter.
7.Cut shapes using the cutter.
8.Arrange it in baking tray lined with butter paper.Bake in preheated oven at 180 deg C for 10-12 minutes or until the edges start to turn golden brown. Let the cookies cool down completely. Prepare the chocolate glaze and keep it ready.
9.Take a cookie and dip it in. You can make icing cone and draw too. I made it simple by just dipping in chocolate glaze.
Let it cool down then store.
Serve this with tea or coffee for a simple snack. It goes well for festive time or even regular evenings at home. Store in airtight container and it stay good at room temperature for few days. They stay good for one week if stored properly.
Yes you can use maida or white flour. It gives different texture to the cookies.
It may be over baked or rolled very thin. Next time bake less time and keep little thick.
They stay fresh for one week in airtight container. After that they start to lose softness.
Yes you can make dough and keep in fridge for one week. Just take it out when ready to roll and bake.
If dough is sticky add little more flour while rolling. Roll between butter paper to help prevent sticking.
If you have any more questions about this Whole Wheat Shortbread Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Whole Wheat Shortbread Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.
These are perfect celebration treats for Christmas and holiday season. You can gift these to friends and family during the festive times. These muffins stay soft and fresh for several days. Serve it warm with tea or coffee for simple morning treat.
[feast_advanced_jump_to]Christmas Morning Muffins is made using whole wheat flour, butter, eggs and sugar. Cinnamon and nutmeg gives it that warm, festive flavour. The addition of yogurt and milk makes the batter soft and tender. I usually make them with mild sweetness so that they not too heavy.
The texture comes out really soft inside with a slight crumb on top. The crumble topping adds a little crunch. The vanilla glaze drizzle over gives sweetness and shine. Everything works together to make it taste like Christmas.
You can use tutti frutti or cranberries for the topping. Both give nice colour and little bursts of flavour. You can skip the glaze if you prefer less sweet. You can also add dried cranberries to the batter itself if you like. Everyone enjoy them warm with tea or coffee. They stay soft for days and tastes just as good later on.
I make this for my kids as they love the combination of soft muffin with crumbly top. I feel happy when they ask for more because I know it tastes homemade and real.
1.To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.
2.Mix well using a whisk.In another mixing bowl add butter and sugar.
3.Whisk it then add an egg.
4.Whisk well until creamy. Add curd and milk.
5.Whisk well. Then add vanilla essence.
6.Add flour mixture and mix it, Set aside.
7.To prepare the crumble topping : Add all the ingredients listed under 'for crumble topping', mix it and set aside.Now scoop out the batter.
8.Line muffin liners to a muffin tray and transfer scooped out batter to it.Add some crumble topping to each muffin, sprinkle some tutti frutti to it. Bake in preheated oven at 200 deg C for 18-20 minutes or until the top turns golden. Let the muffins cool down completely.
9.To prepare glaze : Add powdered sugar, nutmeg powder, vanilla essence and milk.
10.Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins.
Enjoy!
Serve this warm or at room temperature. You can have it for special occasions, evening tea, after-school snack, or even small birthday party. I like to serve it plain or with some milk. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.
Yes you can, but the muffins may feel little heavier. Oil keeps it more soft.
Yes you can but it add moistness to the muffins
Yes, plain wheat muffins also taste nice. Or add nuts instead.
Check your baking soda and powder, it should be fresh. Also don't over mix the batter.
Keep them in airtight box after cooled fully. Use within 2 days for best softness.
If you have any more questions about this Christmas Morning Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Christmas Morning Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Kul Kul is a flaky and crunchy sweet made by impressing fork on a dough blend with flour, butter and sugar and frying it. Kul Kul is a Goan delicacy made commonly for Christmas and a must try at home for the joy of cooking & tasting.
This Kul Kul is a Christmas delicacy that I make every year. It tastes with mild sweetness and little coconut flavour. It is not too heavy and stays crispy even after a few days. Everyone love these at home. You can make it by pressing a fork into soft dough then frying it until it golden and crispy.
[feast_advanced_jump_to]Kul Kul is made using wheat flour, butter, sugar and coconut milk. The coconut milk gives it authentic flavour. Butter adds richness and helps dough come together soft.
The texture comes out really crispy on the outside and light inside. When fresh from frying it is soft to touch but after cooling it becomes crunchy and flaky. The fork design looks beautiful and adds little crunch in texture.
You can dust these with powdered sugar after frying if you like extra sweetness. Some people use regular milk instead of coconut milk but coconut milk tastes better. You can also skip any essence and keep it simple.
I usually make kul kul during Christmas season. My family loves the crispy texture and mild flavour. Last year itself I had got this recipe from my friend but somehow it got missed so this year made up my mind to shoot it along with a video and yes I did it.
When searching and reading about kul kuls came to know that it is a popular sweet made by Goan catholics during Christmas season.Traditionally this kul kul recipe is made using maida(white flour) but I have replaced it with wheat flour and trust me you will have no complaints, it tastes soo crunchy and yummy.
1.To a mixing bowl add flour,powdered sugar,salt and butter.Rub butter with flour and crumble it well. Then add coconut milk little by little.
2.Gather and add coconut milk.If even after adding ⅓ cup coconut milk if its little crumbly then add extra 1 or 2 tablespoon not more than that.For me ⅓ cup was fine.Knead to form a soft dough. Keep covered for 15 minutes.
3.Pinch a small portion and roll it. Repeat to finish dough and keep it in a plate.
4.Now take a fork, grease with butter. Take a ball place it on the fork, gently flatten it then roll as shown below.
5.You can see the fork design on it, how cute is that?! Likewise repeat to finish all the rolled balls.Heat oil in a pan - drop them one by one gently. After few seconds flip over. Fry in batches do not overcrowd.
6.Fry until golden brown. Remove and drain in tissue paper. When hot it will be soft to touch after cooling down it will become crispy.
After frying you can even toss it in powdered sugar if you prefer a more sweeter version. Cool down then store in an airtight container.
Serve kul kul warm or at room temperature. They tastes best when fresh but also good next day. You can store these in airtight container at room temperature, stays good for 1 week.
Yes you can use maida flour instead of wheat flour as it has delicate texture but wheat flour work just as well.
You can use regular milk but coconut milk give authentic flavour. Regular milk work fine if that what you have.
They stay crispy for one week in airtight container. After that they start to lose crispness but still taste good.
You can add vanilla or coconut essence but plain kul kul taste nice too without any essence.
Oil might be too cool when frying. Make sure oil is hot enough before dropping them in.
If you have any more questions about this Kul Kul Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Kul Kul Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Christmas dinner is one of those meals worth putting some real effort into, and the Traeger makes that a lot easier than it sounds. Whether you’re going all out with a prime rib or keeping it relaxed with a glazed spiral ham, there’s something satisfying about cooking the Christmas main low and slow. This round-up […]
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