Every year we decorate a Gingerbread house and this year we added a tree to the mix. The kids had a blast except we had a small problem . . . the first of it's kinda ever . . . can you spot it???
Emma and Navia decorating the house together
Here it goes . . .
"Okay, hurray, let me take a picture of you guys before it . . . oh no. . . "
Not willing to give up so quickly
Ta-da!!! I guess hard work does pay off!!!
And what was Kaleb doing during this entire house episode . . .
Patiently decorating his tree while singing and whistling Christmas carols . . . he is one of a kind!!!
That night Emma decided to help Navia with her reading and writing, which Daddy just had to grab a picture of. Kaleb and Emma have been taking turns reading to her and helping her with her letter recognition - just because they want to. Doesn't that make your heart smile?!?
For teacher and neighbor gifts I decided instead of buying something I would make something, and it was actually really easy and they turned out great! I made Cinnamon Honey Butter (yummy!!!), Cinnamon Loaf (thanks Coralie for the recipe!) and Gingersnaps. I also made Pecan Rolo Pretzels after receiving them as a gift from a student and wow - are they delicious (and I don't like pecans or pretzels!)
yields 3 half pint jars
Ingredients:
1 cup Honey
1 c. butter, softened
1 c. powdered sugar
2 tsp. cinnamon
3 half pint canning jars
- Combine all ingredients in bowl. Using whisk attachment on mixer blend until smooth and creamy, scraping down sides of bowl as needed.
- Use rubber spatula to pour mixture in to a large pastry bag (or Ziploc®bag), cut off tip and squeeze into half pint jars. (tip: place bag in tall glass for support, or have someone hold the bag while you pour)
- Keep refrigerated. Serve room temperature.
Coralie gave me a super easy recipe for the Cinnamon Loaf and I made them into little tiny (and oh so cute) loaves to give with the butter. In case you're interested in the recipe it is:
Cinnamon Loaf Recipe
yields 1 regular loaf
Loaf:
2 c. all purpose flour
1 c. white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 c. sour milk
1/4 c. cooking oil
2 large eggs
2 tsp vanilla
Topping:
2 Tbsp. white sugar
1 tsp ground cinnamon
2 tsp. softened margarine
In a large bowl combine the top 10 ingredients and beat for approx. 3 minutes. Pour into a grease loaf pan and smooth the surface.
Combine the 3 ingredients for the topping, making it crumbly and sprinkle on top of the loaf batter in the pan. Cut in with a knife to slightly mix the topping into the loaf, giving it a marbled effect.
Bake for 50 minutes at 350C. Cool for 10 minutes in the pan before removing and ta-da . . . yum, yum!
The cookie recipe is the best ginger molasses cookies I've ever tasted! (and Kaleb can't get enough so I have to hide them as he's sneaking them like crazy!!!) I found it on a food blog created by a 17 year old girl - I wasn't that great of a cook then, but she's pretty good. Her blog is call 17 and Baking and her recipe is the following:
yield: 5 dozen 2″ cookies
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup canola oil
1 large egg
Sugar for rolling (I like evaporated cane juice or raw sugar)
Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.
Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 8 minutes – if you like crispy gingersnaps, try 9-10 minutes.
Cookies will be very soft but will firm up. Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely
The pecan rolo pretzel recipe is super fast and easy to make - and tastes oh so good . . . dare you to just eat one!!!
Pecan Rolo Pretzels
50 pieces rollo candies50 small pretzels (squares or twists)50 pieces whole or halved pecans- Place pretzels on baking sheet
- Top with one rollo candy
- Place in a warm (250 degrees) oven to just let the Rollo candy melt on top of the pretzel (about 3 - 4 minutes)
- Remove from oven and place a pecan piece on top
- Let cool and harden (takes longer than you think - and try not to eat one while you're waiting!)
Bet you never thought that I'd be giving you recipes here?!? I think I'm growing up!!!
