This is really the year for learning to let go. Today I let go of the Advent cookies. It's been an extremely busy week and my body turned off this afternoon. I took a nap and it was impossible to have another cookie made before I took the girls to their Grandma's house for a sleepover. It just wasn't going to happen.
We did our Advent reading before shipping them off for the evening. Thankfully, I had a few white chocolate covered pretzels left that I had made the other night. It's an easy way to spice up a cookie tray. When a recipe I have leaves me with an overabundance of melted chocolate, pretzels are an easy treat. Tonight they appeased my girls to keep up with our new tradition.
Letting go isn't easy but it's for the best.
Day 7: White Chocolate covered pretzels with sprinkles
Friday, December 7, 2012
Thursday, December 6, 2012
On the 6th day of Christmas Cookies
I managed to make a cookie I remember from my childhood tonight. Easy and yummy!
Advent Day 6
CHRISTMAS WREATHS
1 cup butter
8 cups mini marshmallows
2 1/2 teaspoons green food coloring (I just used a bunch of drops until it look green enough)
2 teaspoons vanilla
7 cups cornflake cereal
red m&m's or red hot candies
Melt butter and marshmallows together. Add food coloring, vanilla and cereal. Butter hands so marshmallow doesn't stick to them. Mix together into a blob of gooey deliciousness.
Lay out parchment paper on a cookie sheet. Pick up a golf-ball sized amount and place on parchment paper. Shape into a wreath or simply add m&m's or red hots for decoration. Let set until ready.
Advent Day 6
CHRISTMAS WREATHS
1 cup butter
8 cups mini marshmallows
2 1/2 teaspoons green food coloring (I just used a bunch of drops until it look green enough)
2 teaspoons vanilla
7 cups cornflake cereal
red m&m's or red hot candies
Melt butter and marshmallows together. Add food coloring, vanilla and cereal. Butter hands so marshmallow doesn't stick to them. Mix together into a blob of gooey deliciousness.
Lay out parchment paper on a cookie sheet. Pick up a golf-ball sized amount and place on parchment paper. Shape into a wreath or simply add m&m's or red hots for decoration. Let set until ready.
Wednesday, December 5, 2012
Praying for you
A friend of mine shared that her family keeps Christmas cards out all year round. Each day they pick one family's greetings out of the basket to remind them to pray. This is a tradition we have followed suit in. If we get a Christmas card from you this season, we will be praying for you during 2013.
I keep two baskets on a shelf. One with cards to pray for. The other with cards that have already been covered in prayer. Each night, after story time, one of our girls picks a card. Each person in our family lifts that family to God in prayer. It has become a rich ritual of embracing relationships and prayer.
Do you have a specific tradition for bedtime prayers?
Day 5 Advent Cookie:
Oreo Bon Bons
1 (1 lb) package oreo cookies
1 (8 oz) package cream cheese, softened
1 (16 oz) package melting chocolate (I used almond bark)
Place oreos in the food processor and pulse until it's a fine, crumbly powder. A food processor works best, but can also be done in a ziploc bag with a rolling pin.
Add cream cheese and process until completely combined. Dough will be thick and sticky.
Put dough mixture in the refrigerator until well chilled.
Line a baking pan with aluminum foil or wax paper. Roll the dough into small balls and place on the lined baking pan. Place the balls in the freezer until firm.
Melt the chocolate according to directions on package. (I use a double boiler.) Dip the balls into the chocolate to cover. Sprinkle the chocolate covered balls with sprinkles and place them back on the lined pan.
Put the balls back in the refrigerator until chocolate is set. Serve and enjoy!
I keep two baskets on a shelf. One with cards to pray for. The other with cards that have already been covered in prayer. Each night, after story time, one of our girls picks a card. Each person in our family lifts that family to God in prayer. It has become a rich ritual of embracing relationships and prayer.
Do you have a specific tradition for bedtime prayers?
Day 5 Advent Cookie:
Oreo Bon Bons
1 (1 lb) package oreo cookies
1 (8 oz) package cream cheese, softened
1 (16 oz) package melting chocolate (I used almond bark)
Place oreos in the food processor and pulse until it's a fine, crumbly powder. A food processor works best, but can also be done in a ziploc bag with a rolling pin.
Add cream cheese and process until completely combined. Dough will be thick and sticky.
Put dough mixture in the refrigerator until well chilled.
Line a baking pan with aluminum foil or wax paper. Roll the dough into small balls and place on the lined baking pan. Place the balls in the freezer until firm.
Melt the chocolate according to directions on package. (I use a double boiler.) Dip the balls into the chocolate to cover. Sprinkle the chocolate covered balls with sprinkles and place them back on the lined pan.
Put the balls back in the refrigerator until chocolate is set. Serve and enjoy!
Tuesday, December 4, 2012
Letting go of the Cookie Exchange
One of the traditions I had established over the past few
years was the cookie exchange. I'd open my home for friends to gather together
and swap recipes. The bonus was that each of us walked away with a variety of treats for the season. I enjoy
finding a reason to host a party... especially when there is an opportunity to
use the platform for God.
With the exchange of cookies and quality time together, we
focused in on the real meaning for the season. It is always fun to send the
women off with a thought to take with them throughout the holiday as well as an
ornament. My hope is that when my friends decorate their home for Christmas each year,
they are reminded of Jesus, their importance to Him, and His purpose for coming
to earth.
While I LOVE hosting this event, it's NOT happening this
year. Something has to give so Christmas doesn't feel quite as hectic. This was
what I intentionally let go of this year. I miss it but know it was the right
decision.
What can you let go of to reduce the crazy busy of the
season?
Advent Cookie, Day 4 - Check out the recipe for Nutter Butter Santa Cookies at
Taste of Home.
Monday, December 3, 2012
Red Raspberry Twirls
While Spring-like weather in December has confused my responsibilities, I did manage to get a cookie baked for the third day of our Advent reading.
Red Raspberry Twirls
1/2 cup butter
1 cup sugar
1/2 teaspoon baking powder
1 egg
3 tablespoons milk
2 3/4 cups all-purpose flour
1/2 cup seedless red raspberry jam
1 1/2 teaspoons cornstarch
1/2 cup toasted almonds, ground*
In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scarping sides of bowl occasionally. Beat in egg, milk. Beat in as much flour as you can with the mixer. Stir in any remaining flour by hand. Cover; chill 1 hour or until dough is easy to handle.
Meanwhile, for filling, in a saucepan combine jam and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in almonds. Cover and set aside to cool.
Divide dough in half. On waxed paper, use a floured rolling pin to roll each portion into a 12x8-inch rectangle. Spread with filling. From short side, roll up each, jelly-roll style, removing waxed paper as you roll. Moisten edges and pinch to seal. Wrap in waxed paper or clear plastic wrap. Chill for 4 to 24 hours.
Line a cookie sheet with foil. Grease foil; set aside. Using a thin-bladed knife, cut dough into 1/4-inch-thick slices. Place 2 inches apart on the prepared cookie sheet.
Bake in a 375* oven for 9 to 11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack; let cool.
*To toast almonds, spread the nuts in a single layer in a shallow baking pan. Bake in a 350* oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to brown evenly.
(Makes 60 cookies)
Red Raspberry Twirls
1/2 cup butter
1 cup sugar
1/2 teaspoon baking powder
1 egg
3 tablespoons milk
2 3/4 cups all-purpose flour
1/2 cup seedless red raspberry jam
1 1/2 teaspoons cornstarch
1/2 cup toasted almonds, ground*
In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scarping sides of bowl occasionally. Beat in egg, milk. Beat in as much flour as you can with the mixer. Stir in any remaining flour by hand. Cover; chill 1 hour or until dough is easy to handle.
Meanwhile, for filling, in a saucepan combine jam and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in almonds. Cover and set aside to cool.
Divide dough in half. On waxed paper, use a floured rolling pin to roll each portion into a 12x8-inch rectangle. Spread with filling. From short side, roll up each, jelly-roll style, removing waxed paper as you roll. Moisten edges and pinch to seal. Wrap in waxed paper or clear plastic wrap. Chill for 4 to 24 hours.
Line a cookie sheet with foil. Grease foil; set aside. Using a thin-bladed knife, cut dough into 1/4-inch-thick slices. Place 2 inches apart on the prepared cookie sheet.
Bake in a 375* oven for 9 to 11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack; let cool.
*To toast almonds, spread the nuts in a single layer in a shallow baking pan. Bake in a 350* oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to brown evenly.
(Makes 60 cookies)
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