Oh my goodness, Christmas is creeping up. Stealthy and sure, it happens every year- just when I think I’m going to be hyper-organized and take December in easy, gliding steps, I find myself festively free-falling. How are you faring? Really well, I hope. I’m trying to find ways to embrace the season while keeping my sanity, and today I have a trio of Christmas goodness for you: music, mag and munchies. Enjoy:
Lincoln Brewster: Joy To The World (A Christmas Collection)
I always have a special Christmas CD, and this year I’m gravitating toward this rocking gem. It’s got a lot of the usuals- with some unusual twists, and it’s guaranteed to put a little pep in your step! It’s the only Christmas CD my guys will tolerate in the car, so we listen to it a lot. You can hear the previews on: ITUNES.
DARLING magazine. http://darlingmagazine.org/
Yesterday, I almost shook with joy when my winter edition of DARLING magazine arrived in the mail. It’s a definite highlight of each new season for me- a delightful coffee-table-book-style mag, full of utterly glorious pictures and fascinating articles. It forces me to take time to take in. The winter edition includes CHIVALRY: Alive and Well, Defrosting the Ice Queen, Hosting Through History, and Be Still.
Hershey’s Christmas Kiss Cookies
These little peanut butter blossoms are versatile, yummy, and quick to make- exactly what we need in our crazy Christmas kitchen! You can make them with or without cocoa, with any variation of chocolate on top (but Hershey kisses are best!) and make it instantly festive by sprinkling a little red or green sparkle on top. They’re fun to make with little elf helpers should you have any little ones who love to bake. I remember the days…
Here’s the recipe right off the bag of mini kisses: (I know how I struggle with reading the teeny print- you are welcome!!)
Preheat oven to 350 degrees. Beat ½ cup softened butter with ¾ cup creamy smooth peanut butter and 1/3 cup EACH granulated sugar and packed brown sugar. Beat in 1 egg, 3 tbsp milk and 1 tsp vanilla extract. Stir ½ cup all-purpose flour with ½ tsp EACH baking soda and salt in separate bowl. Gradually beat into butter mixture. Shape dough into ¾ inch balls. Roll in additional granulated sugar. Place on ungreased baking sheets. Bake for 5 to 6 minutes. Remove from oven, press one kiss in center of each cookie. Transfer to a wire rack to cool completely. Makes 4 dozen cookies. For chocolate blossoms, add 1/3 cocoa to flour mixture.
Lily is finding this whole Christmas thing exhausting. Hope you find some ways to keep yours simple and sensational.
Have a fabulous festive Friday…
