Yep, that’s right, that is how my week is rolling.
I know I have shared with y’all that in the past holidays could be a little sad for me.
Well, no more. I took some action and made some things happen.
My all time favorite prayer is the serenity prayer.
The courage to change the things I can…
That is what I did. It does take courage to make changes. Change can be hard. Even if we know it it is for the better. This is a whole ‘nother post, but I decided I could change my holidays and I have!
So, last Saturday I headed to Dallas, with girlfriends in tow for dinner, souffles and Christmas lights!
Monday I took a friend of mine, her daughter and my Kimberly, to Northpark. I got to experience seeing this bigger then life shopping center at Christmas time thru the eyes of a 1st grader!
Then the grand finale is this Saturday. We are having our annual Spoons Cafe pajama party with Santa!
I wish you and yours a very Merry Christmas and Santa brings you everything you asked for!
P.S. I thought I would share with you one of the cafe’s most requested spiked hot chocolate and those melt in your mouth snowball cookies!
1 cup (2 sticks/226 grams) unsalted butter, softened slightly
5 tablespoons (63 grams) granulated sugar
2 teaspoons (10 ml) pure vanilla extract
¼ teaspoon (1.25 grams) kosher salt
2 cups (240 grams) organic all-purpose flour, such as King Arthur Flour®
2 cups (about 240 grams) finely chopped walnuts
1½ cups (about 188 grams) confectioners’ sugar, for dusting cookies twice
Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together butter and sugar. Beat in the vanilla and salt. Gradually add flour or gluten free flour blend (see Notes); beating after each addition. Stir in the nuts; mix until fully incorporated. Divide dough in half and refrigerate in plastic wrap for approximately 45 minutes.
Meanwhile, arrange oven rack in middle of oven and preheat to 350ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside. Measure dough using a small, 1-inch spring-loaded scoop making sure each scoopful is level. Roll dough between palms of hands to achieve a small rounded ball.
Place dough balls 1½ inches apart on prepared baking sheets. Bake in preheated oven until the cookies are just beginning to brown, about 12 to 14 minutes. Do not overbake. The underside of the cookies should be only lightly browned. And, the cookies should not crack—a sure sign of overbaked teacake cookies.
Cool cookies on baking sheets on wire racks for approximately 2 minutes. Remove cookies from baking sheets using a metal cookie spatula. While cookies are still warm, gently roll them in the confectioners’ sugar. Place the sugar-coated cookies on wire racks to cool completely. Roll cookies once again in the confectioners’ sugar.
Spiked Hot Chocolate
12 oz of your favorite hot chocolate (We always use whole milk)
1 oz Vanilla Vodka
1 oz Baileys
Top with lots of whip cream
Side note: I always add marshmallows!
Wishing you and yours a very Merry Christmas!