Some Christmas Cheer!

It's been a while since I posted something cheerful...I've whined about the weather, about the troubles I've been having, but realized today, that I needed to share the good times that have been going on as well. And, after downloading photos, I realized, that there has been much good, I've got an abundance in my little life, and it makes me feel warm and fuzzy on the inside! I hope you all enjoy the photo recap!!

Elsie and I had a special date to see The Princess and The Frog - her first movie in the big theater!! I've dreamed of the day I could take my little girl to the Disney movies, just she and I, sharing Skittles in the dark. Here we are ready to leave - dose she not look so fancy!?

(By the way, the movie was wonderful!)

Moonshine mission complete!

The homemade Kahlua has been a well received gift amongst our friends and family. I think I'll do it again next year.

To go along with the Kahlua, sugared pecans (and today's tip! see recipe below!!)

A warning to those who try - these are addicting, make a double batch, heck even a triple and buy your nuts at Costco; best deal I've found!

Pecan Vanilla Bean Shortbread.
Need I say more? Oh, alright - to totally toot my own horn - these little morsels are amazing! I had this fear of shortbread and I decided to go for it this year...and OMG with a nice hot cup of coffee these little cookies make me warm all over!




A close up of the sugared edges - a must!



Fairies!
Let's just say, from the point they wake to bedtime, this is the preferred attire at our house these days. And, I don't really mind it at all!!




We celebrated an early Christmas with Q's side of the family since his brothers and Beth wont be here for the real day...here's the girls all dressed up for Grandma's house.

Auntie Bessie came over to decorate graham cracker - gingerbread houses this year. I think from this point forward it will be an annual tradition! The girls (including Beth and I) had so much fun, and ended up with terrible tummy aches from snitching all the candy!!

Brynners!!

The finished village.

My mom brought this little dandy over - it's an advent calendar for the 12 days of Christmas. The girls have LOVED opening each little door after they eat a good dinner (parenting trick!) Each door has two little treats behind it, from nail polish, to stamps, and the occasional sweet treat - it's as much fun for me to see as it is for the girls!

Awe, mommy!

Another crafty adventure - this one involving glitter, glue and paint - the girls decorated some tree and angle cut outs I found at Michaels, and eventually we strung them up to make a pretty garland. Here's Brynn loving the glitter puffy paint (who doesn't love that stuff!?)

And Elsie painting her trees and angles - pink and purple of course - these were nicely doused in glitter later on! Beautiful!

My two happy crafters. They are my off-spring!!

So, that's our festive little recap. It makes me happy to see all that we've done together as a family. Tomorrow is Santa's Christmas Cookie-day. We'll do the classic sugar cookies and icing - sure to be a good time and messy fun! And, maybe if it all goes well, we'll try to meet Santa...

Now, for the goods, the tip you've all been waiting for!!

Classic Sugared Holiday Nuts

2 large egg whites (about 1/4 cup)

1 cup sugar

1/2 tsp salt

4 cups lightly toasted pecan halves

To toast the pecans:

Preheat oven to 350. Place raw nuts on baking sheet and bake for 10-12 minutes, turning once or twice. Let nuts cool.

To sugar the pecans:

1. Preheat oven to 250.

2. Place egg whites in large stainless steel bowl and whisk until frothy (a workout!). Slowly whisk in the sugar and salt until thick. Fold in the pecans and toss until well coated.

3. Transfer the pecans to baking sheet (I spray just a little bit of non-stick spray on the sheet) and arrange in a single layer. Place in the oven and bake, stirring gently every 15 minutes, until the meringue covers the nuts, 35-40 minutes.

4. Remove from the oven and let sit for 5 minutes, then remove the nuts from the pan with a metal spatula and set aside (on parchment paper) to cool before serving or storing.