Tis the Season

Christmas Traditions: Gingerbread Houses

Jared & I started this tradition our first Christmas together and carry it on every year. This year we let Grey do the decorating and he mostly played with the candies and dipped his finger in the icing. After about ten minutes the whole thing crashed down--so we won't get to look at our masterpiece this year.

Aaaaah...

Thanks to my wonderful mother & step-dad, Jared & I got to celebrate his birthday all weekend by ourselves. I did not take any pictures mostly because it was FREEZING cold. Plus I was too lazy to find the camera.

We spent our quiet weekend:

Testing out my new skis & Jared's new board at Copper (with a high temp of ZERO)

Snuggling & napping by the fire

Watching movies

Bundling up and walking the dogs

Playing cards

Talking without interruptions

I could go for these weekends a lot more often!

Christmas Traditions: Candy-Making Part 2

Peppermint Bark & English Toffee

This year's candy making continues with two of my absolute favorites. The peppermint bark is very simple. I don't really measure it out, so just use your best judgement.

2 bags of white chocolate chips (good quality)

2 boxes of peppermint candy canes

1-2 teaspoons of peppermint extract

Unwrap the candy canes and put them in a ziploc bag. The best part is busting them up with a meat mallet. It is really fun! Leave some bigger chunks in there--not too small. At the same time, melt the chocolate chips in a double boiler. When it is melted, mix in a few of the larger chunks of candy canes. Stir in some peppermint extract. Spread it out on a large sheet of parchment paper and immediately sprinkle with more candy canes. Let it cool and break it up.

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I love homemade toffee more than any other candy. It takes a little bit of patience and sweating over a steaming hot pot while it cooks. But it is definitely worth it!

English Toffee

Lion House Christmas

1 cup walnuts or pecans, chopped (I use almonds)

1 cup butter

1 cup sugar

2 tablespoons water

3 tablespoons light corn syrup

1 teaspoon vanilla

1 8-ounce milk chocolate bar

Butter a 9x13-inch pan. Sprinkle 3/4 cup chopped nuts in the bottom of the pan; set aside. Combine butter, sugar, water and corn syrup in a heavy saucepan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook and stir until candy reaches hard-crack stage, 300 degrees (when dropped in cold water, mixture should form hard, brittle threads that break easily). Pour candy over nuts in prepared pan and spread slightly. Break chocolate bar in squares and place on hot candy. Allow to melt 5 minutes then spread out over candy. Sprinkle with remaining 1/4 cup nuts. Makes 1 1/2 pounds. Note: You can also make this without nuts and it is just as yummy!

Mr. Santa Claus

Grey was absolutely TERRIFIED--again this year--of Santa (**spoiler alert**) played by Dave D. He had me in a death grip until Santa was back out the door. So I took matters in my own hands and created a funny little memory with photoshop. Hehehe... I am just glad we decided against standing in line at a sweaty, loud, crowded mall this year!

Happy Birthday Lover

hApPy bIrThDaY

to my

cherry-chip cake eating,

back-to-back snuggling,

seinfeld watching,

sweet compliment giving,

dog (obsessed) loving,

triathlon & marathon goal-setting,

non-fiction book reading,

made-up song singing,

Grey tossing,

SEXY HUBBY!

I am so blessed to have you as my husband. Happy birthday!

Christmas Traditions: Candy-Making Part 1

I have very fond memories as a child making Christmas candy with my mother. In the last few years I have revived this tradition in our own home. I love devouring cookbooks and picking out the candies for that year. 

Although not technically a candy, this year's candy-making begins with:

Luscious Fudge

(Lion House Christmas)

1 12-ounce milk chocolate bar, broken into pieces

2 cups semisweet chocolate chips

1 7-ounce jar marshmallow creme

1 12-ounce can evaporated milk

4 1/2 cups sugar

1/8 teaspoon salt

2 teaspoons vanilla

2 cups chopped walnuts (I leave these out)

Butter a 9x13-inch pan. Combine both chocolates and marshmallow creme in a large mixing bowl; set aside. In a heavy saucepan, combine evaporated milk, sugar and salt. Bring to a boil over medium heat and boil for six minutes. Pour over chocolate mixture. Beat vigorously with wooden spoon until creamy. Add vanilla and walnuts. Mix well. Pour into prepared pan. Let stand two hours, then cut into small squares. Makes 5 pounds candy.