This week we are celebrating the birth of the Savior!
This year, Ran and I kicked off the Christmas season with a pre- Christmas appetizer party for our friends and family. We laid out a festive charcuterie board, little smokies (pretty sure Randy would say these belong at every party)., southwest pasta salad (a Ran recipe), gingerbread crinkles and sugar cookie bites. Oh and spiked hot cocoa for the adults. We went to Christmas Eve service with one of the hubs friends and spent a quiet day Christmas. I’m finding those are my favorites.
The gingerbread crinkles were the big hit!
MERRY CHRISTMAS!! I’m counting my blessings for all the moments my family and I shared this year. Last year, I tackled 25 Days of Christmas Cookies which was so much fun but exhausting. This year, my son and I took on the challenge of making and building a Gingerbread House from scratch. We learned so much and had hours of fun! I’m the kind of person who pushes myself to try new things and then stare at my work all evening after I’ve tackled it. LOL! I do this often after deep cleaning the house. I was also tasked with planning my husband’s work holiday party. Chocolate Peppermint Cupcakes were on the menu, and I filled them with a homemade Peppermint Marshmallow Creme. The fascinating part of this creme is it solidifies into a marshmallow as it dries thus it looks like you’ve carved out cupcake to stuff it with a marshmallow. Very cool! The extra creme was piped into a powdered baking tray and dried overnight. I felt like a toddler in kindergarten exploring the use of scissors as I cut the giant marshmallow into bite-size squares. We’ve been using them in my husband’s famous Mrs. Claus’ Hot Cocoa recipe. It has made my mornings given I’m not a coffee drinker. Enjoy the recipe to make your own marshmallows! You definitely need a thermometer and stand mixer to make these happen.
Until next time,
Georgia, Nikita, Cammy, Jen, Mandy and Zane