Christmas Eve pj's

Every Christmas Eve we all open one gift- a new set of PJ's, and occasionally a book. One thing I've been wanting to do for us for Christmas was to make PAJAMA PANTS. I found an awesome sale at JoAnn Fabrics and got just what I needed.

This was my first time doing this task, so I followed these simple HOW-TO instructions. Maybe next time I'll try the whole "technical pattern" route, but these turned out great! I picked some nice snuggly fabric that the WHOLE family LOVE. Jackson told me he's going to wear these even when its NOT Christmas. :) 

My matching boys REINDEER PJ PANTS.

And... the girls matching pink and purple REINDEER PAJAMA PANTS.

 I will definitely do this again!

homemade stockings

I've been wanting to make us ALL new, coordinating stockings for year's and I finally DID! I found a great sale at JoAnn Fabrics over Veterans' Day and I got started. 

I followed THESE instructions to assemble the stockings (although I traced the stockings we currently have instead; they are bigger and I like their shape better than the one on the pattern).

I wanted to embroider the names on the stockings myself. (Secret: I really enjoy embroidery and cross stitching). I found this cool link on SHADOW EMBROIDERY. It was pretty easy once you get the hang of it and I LOVE how it turned out.

This is how it looks as you're stitching along...

And this is the back side (which will be used at the front side).

All 5 all finished! HOORAY! I love how they turned out! Unique, and coordinating but individually styled. Go Mama!

goodies for everyone!

{12.12.14}

We made a bunch of goodies and are headed out to make some tasty deliveries. We even have our Santa hats on to bring some Christmas cheer (forgot to put mine on for the picture but made it for the deliveries). ;)

Here are the goodies we made this year:

• Dark Chocolate Sea Salt Caramel Pretzel Bark
• PB Reindeer Cookies
• Chocolate Chipper Champ Cookies
• Candy Cane Kiss Cookies

Mmmhmmm. They were pretty tasty. And who doesn't love a special delivery from some cute happy elves? Merry Christmas! 

pb reindeer cookies

I found this cute recipe a couple years ago, but I can't seem to find it in my blog archives so I'll post it this time we made them again. ;)

My decorating crew

The final product

PB Reindeer Cookies

from The Budding Baketress

Ingredients
3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels (flipz brand) or use regular sized ones and cut in half

Mini brown M&Ms

Regular-sized red M&Ms

Directions

Preheat oven to 375°F.

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. 

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color... some of mine ended up with green noses. They might be South Pole reindeer.). 

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. 

Makes about 40 reindeer cookies.

Source: Peanut butter cookie recipe from Jif.

dark chocolate sea salt caramel pretzel bark

It's about that time of year when I make a bunch of cookies and goodies and we, as a family, make some special deliveries with said goodie plates. I came across this recipe and KNEW I had to try it. I'm glad I did. Write this one down and make it again. It's a keeper! Thanks melskitchencafe.com!

Dark Chocolate Sea Salt Caramel Pretzel Bark

INGREDIENTS

Caramel:
• 6 tablespoons butter
• 1/4 teaspoon salt
• 1/2 cup light corn syrup
• 1 cup granulated sugar
• 1 cup cream, divided (you'll use half at the beginning and the other half later on)
• 1/2 teaspoon pure vanilla extract
Other:
• 8 ounces pretzel twists (half of a regular 16-ounce bag)
• 12 ounces chocolate chips or chopped baking chocolate, divided
• Sea salt for sprinkling

DIRECTIONS

1. For the caramel, in a medium heavy-bottomed saucepan, add the butter, salt, corn syrup, sugar and 1/2 cup cream. Set the pot over medium-low heat and gently melt the ingredients until the mixture is smooth and the butter is completely melted (don't rush this step by cranking up the heat).
2. Increase the heat just slightly to bring the mixture to a simmer. Clip a candy thermometer to the side of the pot and simmer on medium-low (or whatever temperature needed to maintain at a simmer without burning) without stirring until the caramel reaches 236 degrees.
3. Pour in the remaining 1/2 cup cream and again, without stirring, cook the mixture until it reaches 245-248 degrees on the candy thermometer. Off the heat, swirl in the vanilla.
4. Let the caramel rest for 10-15 minutes before using.
5. Meanwhile, line a large, rimmed baking sheet with parchment paper.
6. Melt 8 ounces of the chocolate gently in the microwave or in a double boiler until smooth (don't overheat or it will seize or bloom, which is when it gets the white, grainy streaks throughout). Spread the chocolate evenly over the parchment. Before it sets while still wet, sprinkle about 8 ounces of the pretzel twists over the top. It's ok if the pretzel twists are overlapping a bit. Gently press them into the chocolate (the caramel will act as the glue that keeps everything together).
7. Once the caramel has cooled just slightly, drizzle it across the top of all the pretzels. Sprinkle the remaining chocolate chips (or chopped baking chocolate, if using) over the warm caramel and let it sit until the chocolate melts (alternately, you can let the caramel harden and set and then melt the remaining chocolate and drizzle over the top). Once the chocolate has melted, spread lightly with a knife or thin metal spatula. Sprinkle with sea salt. Let rest until the chocolate on top has hardened.
8. Tear or cut into pieces to give as gifts or to eat (be careful not to devour the entire batch!).

Recipe Source: from Mel’s Kitchen Cafe

Graham cracker houses

{11.29.14} 

2nd annual graham cracker house-making get-together with our cousins. I was too busy helping with the creation to get any "live action" shots. Here our the kids with their houses. This year we used Aunt Sara's homemade royal icing and I think it worked really well. They still fell apart a little but they turned out pretty festive. 

They look tasty kiddos! Let the Christmas season begin!

pear pomegranate salad

I was looking for a nice fall green salad and found this one in my "savoring the seasons" cookbook. It is wonderful, delicious, and SO beautiful with various greens, red pomegranate seeds, white feta cheese and light pears. This will be added to our rotation! We really, really like it!

Sadly, I do NOT have a picture for you. Just KNOW that it is beautiful and SO delicious and you need to make it TODAY! :) You'll thank me.

PEAR POMEGRANATE SALAD 
by Our Best Bites

Sweet juicy pearls and tart pomegranate seeds are tossed with tangy feta cheese and a sweet red wine vinaigrette for a beautiful I, festive salad that is perfect for the winter months. If you're having a hard time finding fresh pomegranates, you can substitute fresh raspberries.

Ingredients:

1/2 c chopped pecans

1/4 c sugar

1 head romaine lettuce

1 (14oz) bag baby spinach

Seeds from 1 pomegranate (about 1 cup)

2 ripe pears that are still a little firm

Juice of 1 lime

4 oz crumbled feta cheese 

Directions

1. Spray a sheet of aluminum foil with nonstick cooking spray and set aside. 

2. Combine pecans and sugar in a small nonstick skillet. Cook over medium-low heat, stirring constantly, until the sugar melts and coats the nuts (about 15 minutes-however mine were done in about 8 minutes). Place on the prepared foil and set aside. 

3. Core and slice pears. Toss with a little lime juice to prevent browning. 

4. Toss together lettuce, spinach, pomegranate seeds, pears, lime juice, and cheese, adding the candied pecans right before serving. Drizzle Sweet Red Wine Vinaigrette (see below) over the salad and serve immediately. 

Sweet Red Wine Vinaigrette 

1/2 c red wine vinegar

1/2 c sugar

1-2 cloves garlic, roughly chopped

1 teaspoon kosher salt

1 teaspoon coursely ground black pepper

1/2 c canola oil

Combine vinegar, sugar, garlic, salt and pepper in a blender (or food processor in my case) and process on high. Lower speed and while blender is running, add oil in a steady stream. (This is a very important process in making a salad dressing. This emulsion brings everything together. If you don't do this, the dressing with separate and be yucky SEPARATE on your salad). Dressing may be stored in refrigerator about 2-3 weeks. Shake well before serving.