Spent the weekend baking, but I got it all done!! I baked about 6 different cookies, and did a couple of them each day starting Friday, so it wasn’t too bad. I am so proud that my Roshky/Kolaczki turned out really good this year. Last year I had problems with them opening up when they baked. I told my mom, maybe I needed to put my babushka on, but that wasn’t necessary. My Polish just kicked in this year, and they turned out.
Saturday my daughter, and the two boys and I went to see the reindeer. They basically were just lying around in their pen. I thought we could actually take pictures WITH them, but we could only take pictures OF them, still so cute to see up close. So those pics are at the bottom. The weather was too warm, so the Ice Sculptors have been postponed. Hope everyone is enjoying their preparations for the holidays and not stressing too much. I actually enjoyed decorating the sugar cookies this year. The Christmas carols were playing, and I took some time making them all fancy. It was actually quite relaxing. Last week for me and the boys with school before Christmas break…Woohoo!! (Yeah…the teacher is probably more excited, lol)
Linking-up with Sandra at Diary of a Stay at Home Mom.
THE WEATHER OUTSIDE IS:
WHAT I’M READING/HAVE READ:
I finished The Mistletoe Inn by Richard Paul Evans!! It was really good!! Just when I thought I had it figured out…yep…love stories like that!! Five stars and two thumps up!!
FAVORITE RECIPE TO SHARE:
1 (8-ounce) cream cheese, softened
2 sticks butter, softened
2 cups all-purpose flour
2 (14-ounce) cans fillings of choice
(apricot, prune, raspberry, etc.)*
*I use Solo brand apricot and Prune Plum and a Nut filling as follows:
2 cups finely chopped walnuts
1 cup sugar
3 egg whites
Mix until well blended and moist.
1. Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate overnight.
2. Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners’ and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares using a pastry cutter. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling. (I put my apricot and Prune Plum filling in separate zip lock bags and cut the corner off, and use it like a piping bag to put the filling on the center of the square).
3. Bake for 12 – 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners’ sugar. Dust with confectioners’ sugar just prior to service.
ON THE TV:
I started watching episodes of Quantico, and I am hooked!!
LOL CHUCKLES, AND GIGGLES:
HOLIDAY PREP TO DO:
The only thing really left for me will be wrapping the gifts. Got my shopping done (all online) and finished the baking!!
FAVORITE VIDEO/BLOG POST:
Elf Yourself…too much fun!! I saw another blogger (Hugh’s News and Views) post one of these, and when I showed the site to my kids, we just had a little too much fun with it!!
FROM THE CAMERA:
We got a smile out of one of them, but other than that…
they look a little bored, lol.
ON MY HOLIDAY PLAYLIST: