Tag Archives: Christmas

Aging and Other Assort Daily Complaints

Today was pretty good, all things considered. It was my birthday. I’ve heard people talk about dreading growing older. When I was younger I couldn’t wait to grow older, and now that I am older, I can’t really say as I dread it. I dread the aches and pains that come with it. But all in all, not bad day. A friend took me to lunch. By ourselves, no kids. It’s nice to have a quite meal. And it’s important for a parent’s mental well-being to have a meal or activity that does not include their child or revolve around their child in some way.

Yesterday was a bit of a downer. The death of a pet will do that do you. The kids have been reassured that we will get another cat. And I am concerned. From our conversations, it is pretty clear that they believe another cat will fill the hole left by Mariah. That leads me to believe I haven’t explained life and death all that clearly.

The only bummer about today is that the Overnight Meringues that I started last night did not turn out right this morning. They had the expected hard outer shell, but inside instead of being chewie, they were gooey. I’m not exactly sure where I went wrong. I made sure the egg whites were room temperature, I tried to avoid over-beating the eggs, I added the sugar slowly, I gently folded in the nuts and chocolate, and I made sure the oven had a long warming process.

In response to this fail, I chose to do Peanut Butter Blossoms for the recipe for tonight. A very easy recipe with a low chance of failure. Something to get my confidence back after my gooey meringues, I guess.

Overnight Meringues

Overnight Meringues
2 egg white
1/2 C sugar
1 tsp almond extract
1/2 tsp vanilla extract
1 C chopped pecans
1 C semisweet chocolate morsels
Beat egg whites (at room temperature) until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add flavorings; mix well. Fold in pecans and chocolate morsels. Drop by heaping teaspoonfuls onto aluminum foil-lined cookie sheets. Place in a 350F oven; immediately turn oven off. Let stand 8 to 10 hours or overnight. (Do not open over.) Store in an airtight container.

Peanut Butter Blossoms

Peanut Butter Blossoms
1/2 C shortening
1/2 C peanut butter
1/2 C granulated sugar
1/2 C packed brown sugar
1 tsp baking powder
1/8 tsp baking soda
1 egg
2 Tbsp milk
1 tsp vanilla
1 tsp vanilla
1 3/4 C all-purpose flour
1/4 C granulated sugar
Milk chocolate kisses
1. In a large mixing bowl bet the shortening and peanut butter with an electric mixer on medium speed 30 seconds. Add the 1/2 cup sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of bowl. Beat in egg, milk, and vanilla till combined. Beat in as much flour as you can with the mixer Stir in remaining flour.
2. Shape dough into 1-inch balls. Roll the balls in the 1/4 cup sugar. Place 2 inches apart on an ungreased cookie sheet. Bake at 350F for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie’s center.

A Little Holiday Rush

Whether you are an early bird or a night owl, there is one thing we can all agree on – a rush in the morning to get to school and work is almost always guaranteed to get a person off to a bad start. Last night I wrapped everything up at around half past midnight, but I still had clothes in the washer and I hadn’t put myself together (I like to do some preening pre-bedtime as it usually saves time in the morning). Without my husband’s nudges this morning, I would not have been able to drag myself out of bed before 7. Thanks to this, my morning and even my whole work day just went that much more smoothly.

However, rush is inevitable when you have 5 kids, a job, and multiple extracurriculars. I want to make sure I got my Christmas recipe done for today, and since today was the cookie exchange at my local MOMs group, I figured the best option was to bake some bars between 4pm when I got off work and 6pm when the cookie exchange started so I could bring some. Never rush baking! Actually, it wasn’t so bad. I did misread 1/3 as 1/2, so there was a bit more peanut butter than necessary, but otherwise the recipe came out as expected. Only a few problems came up: 1) I was so focused on getting the recipe done that I forgot to take pictures of the individual steps, 2) my patience with my kids grew rather thin, and 3) the bars hadn’t had time to cool properly before I cut them up in preparation for the cookie exchange. Not really huge problems, but annoying. Sadly I will not be redoing the cookies just so I can take pictures of the various steps.

When it comes to kids and patience the best course of action for me is to try and give them jobs. The more they feel like they are helping, the less likely they are to try and commandeer your project. My kids got the jobs of spoon licker and bowl scraper! In all seriousness, I was running through the recipe so fast, I didn’t really give them a chance to help. Which makes me sad, since I still didn’t get the bars done soon enough to cool completely before I left for MOMs group. It’s like speeding to work only to clock in late anyway.

I’m glad I got the cookies done, though, one more thing to check off my imaginary to-do list.

Anyways…today I made something called Babe Ruth bars. The recipe comes from the same cookbook as yesterday, “Many Gifts, One Spirit: Memories and Recipes”. Another recipe that I have never tried before. It came out good, despite the fact that I added 1/2 cup of peanut butter instead of the 1/3 cup that the recipe actually called for.

I took half the pan to the MOMs group cookie exchange, along with two dozen of yesterday’s pfeffernusse, and came back with an empty container and a plate full of a delicious assortment of other cookies. I also won a spoon holder during the Christmas games, which seems very appropriate for my mission this month!

Babe Ruth Bars
1/2 C butter
1/2 C sugar
1/2 C brown sugar
1/2 tsp vanilla
1 egg
1/3 C peanut butter
1 C flour
Dash of salt
1/2 tsp [baking] soda
1 C oatmeal
1 C milk chocolate chips
Cream butter, sugar, egg, peanut butter and vanilla. Add flour, salt, soda and oatmeal. Pat in 9×13 pan (greased) and bake for 25 minutes at 350F. *DO NOT OVERBAKE.* Remove from oven and pour milk chocolate chips over top. Return to oven for a few minutes until melted and spread over cookies.

Thank you coming along on my journey!