I had to look at my pictures to remember what all I have done this week. It has been a really busy week and it is finally slowing down. I am going to spare you details of my meals this week. I have been eating on the run and finishing leftovers. However, you are in for a treat because I have made a lot of Christmas goodies-that is why I have not had time to blog;)
We will start with this awesome Chex PB & Chocolate Blast!
This stuff is STUPID GOOD! I love it.
Chex, white chocolate, peanut butter chips, m &m's, peanuts and pretzels. The recipe is here.
|Great for goodie bags which is why I made it. Be careful though because once you taste it you want to eat it alllllllllll! I am eating it as I type YIKES. I made this a couple of days ago and I hope it lasts long enough to take to Cliff's family!|
Today Danielle and me went to our friend Amber's house for a cookie decorating extravaganza. We had to fuel up before we started so naturally Amber made Toasted Coconut Waffles....Oh man they were good. She made them with a normal box waffle mix and added toasted coconut to them. She also said she used butter instead of oil for the batter. I loved them.
|Our spread with coffee-I overdosed on the coffee this morning.|
| My waffle in sections: peanut butter, butter, and nutella. Syrup on all of it and yes I ate the WHOLE thing:) It was great. Then we were ready to roll out cookies and bake up a storm. Check it out:|
Sugar cookies! We used pipping bags like pros.
Amber and Danielle-they are masters!
I made gingerbread cookies from scratch (yes the recipe will be at the bottom of the post). Yep they look good!
I was so excited...I was jumping up and down and the coffee made me feel crazy! It was a lot of fun...Thanks Amber and Danielle:)
*makes about 5 dozen cookies
1/2 cup butter, softened
1/2 cup shortening
1 cup molasses
2 Tbsp. white vinegar
4 1/2 cup flour
2 tsp. ground ginger
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
3/4 teaspoon ground cloves
1/2 tsp salt
1/2 cup butter, softened
4 cups powdered sugar
5 Tbsp. milk,
1 tsp vanilla
1. In a mixing bowl, cream shortening and sugar. Add the egg, molasses and vinegar; mix well. Combine dry ingredidnts; add to creamed mixtue and mix well. Cover and refrigerate for 3 hours or overnight.
2. On a lightly floured surface, roll out dough to 1/8 in thickness and cut into desired shapes. Make sure the dough is cold (we kept ours in the freezer in between batches). Place 1 in. apart on lightly greased baking sheets (or parchment). Bate at 350 for 7-9 minutes or until set. Let cool before frosting.
3. For frosting mix butter, powdered sugar, and milk (1 Tbsp. at a time) to desired consistency. Add vanilla and mix well. We died our frosting different colors
*you will need to chill this dough for about 3 hours (or overnight) and keep it cold as you roll it out
**Adapted slightly from Taste of Homes