feast

and we're still feasting.....there isn't much room left.

maybe one more piece.

inspired by THIS lovely cake.

making messes

{makes us happy!}

the world needs more snowballs

the boy asked if we were making 10,000 cookies.

close.

gingerbread

{to build us a house!}

is this turning into a baking blog?? whoops.

snowballs

{our very favorite christmas cookie}

Snow Balls 350* 20 min

¾ C butter

1 tsp vanilla

1 Tbl water

1/8 tsp salt

1/3 C sugar

1 ½ C flour

1 C choc chips

1 C chopped nuts

Cream butter, vanilla, water, sugar and salt. Add flour and mix well. Add chips and nuts. Form into 1” balls. Bake at 350* for 20 minutes. Cool for a few minutes. Roll in powdered sugar while still warm. Makes about 3 doz. (unless you eat lots of dough:)

enchiladas suizas

From here. (although my heart still lies here)

turquoise and yellow

{fresh from papa's tree}

ooops

this was supposed to be a cake.

for their 40th wedding anniversary.

with the ORIGINAL cake topper.

and almond frosting.

I was going to add fresh flowers,

and it was supposed to be admired as it sat atop grandmas cake plate.

what happened?

step 3

{chocolate cupcake+coconut buttercream+toasted coconut}

ps. step 4 is to eat them....I had too much frosting on my fingers to take the photo:)

step 1 and step 2

preparations

for a chilly fall night

1 small onion, diced.

3-4 cloves garlic, minced

1 can of black beans (rinsed & drained)

1 can of white beans (rinsed & drained)

3 cups chicken broth

2 cooked chicken breast, diced

juice of 1 lime

1 tsp-1 TBS ground chipotle pepper (depending on how spicy you like it)

1/4 tsp. ground nutmeg

Saute' onion and garlic in olive oil until tender. Add remaining ingredients and simmer for at least one hour.

top with your favorites. we like cilantro, sour cream, avacado, and black corn chips.

pbj

crunchy peanut butter. homemade raspberry jam (extra sloppy)

my kids' favorite.....or mine?

pumpkin + chocolate

{doesn't last long....}

1/2 cup butter

1 1/2 cups white sugar

1 egg

1 1/2 cup canned pumpkin

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.

3. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

eat. at least 5 at a time.

slice

delivery.

afternoon

{so maybe I make a lot of muffins...}

avocado on rye

muffins

beets.

crisp.