Christmas fun is in full swing here. I am trying my best to be intentional and to really enjoy this Christmas. With that in mind, this post is the most random assortment of Christmas, of late, around my house.
FUN VISIT – every December, my husband’s daughter comes for a visit. A long weekend, just by herself, to enjoy her dad. And the rest of us, too:) We all look forward to these special weekends. She just left this morning. As always, the time goes by so fast but we try to make the most of the four days we have together. The weather was not cooperative (it was plain ugly) and we had to change a few plans but it was great simply being together.
We so appreciate her husband, and her mom, doing everything back at home to make these special weekends possible. I know it means so much to my husband!!
YUMMY RECIPES – last week I went to a cookie exchange. This one was so easy (and I don’t know why I have overcomplicated exchanges in the past)! Even though there were a lot of ladies there, everyone brought two dozen cookies. And went home with two dozen cookies. Easy….and delicious! We enjoyed those cookies all weekend!
I found this yummy cookie recipe (on Pinterest, I believe) and it was a winner. I thought I would share it here but you can also visit the link – because I definitely did not remember to take a picture before I shared them. And devoured them!
Chocolate chip cookies with a peppermint twist
Makes about 3 dozen cookies
Ingredients
2 ½ cups all-purpose flour
¾ tsp. baking soda
⅛ tsp. salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
1 tsp. vanilla extract
2 large eggs
1 cup milk chocolate chips
1 cup Ghirardelli peppermint chunks
Instructions
In a small bowl, whisk together the flour, baking soda, and salt.
In a separate bowl (stand mixer with paddle attachment), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Then beat in the eggs.
Add in the flour mixture, then stir in the chocolate and peppermint chips by hand.
Refrigerate dough for about 30 minutes while oven preheats to 350°F; prepare a baking sheet with parchment paper, and then drop 1-inch balls of dough onto sheet (note that these ones spread while baking, so don’t place them too close together) Press extra chocolate/peppermint chips on the tops of cookies for a fancier look.
Bake for 11-12 minutes (I like to err on the side of underbaking) and let the cookies cool on the baking sheets for a couple of minutes to firm up enough to move, then use a spatula to transfer them to a wire rack to cool completely.
I also scored another (sugar-rush) recipe this weekend. Super easy and, yes, super rich but a nice treat for holiday company. Or for Christmas morning – you can make it ahead!
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| photo from website |
That cinnamon roll breakfast has me hungry right about now, Jennifer!