Hi!! Merry Christmas, Happy Holidays, whatever you choose to say and celebrate!!!
It's AJ here- and today it's my turn on the Unity blog!! I have a fun little card to share, and my plans for the evening as well....
;)
ETA: Our Girl AMBER HIGHT is the NEWEST SCS DIRTY DOZEN!!!
HUGE HUGE CONGRATS GIRLIE!! YOU sooo DESERVE it!! WOOO HOOO!! Check out the announcement HERE!!!
Here is my card for today- It uses the kits Christmas Bough (for the sentiment) and Bright & Merry Winter Wishes for the dotted snowflake image towards the top.
It's a 4 x 4 size card, with my favorite card base- KRAFT!
And last, but not least...the Holidays are all about getting together with friends and enjoying it all. Every year we have a big cookie and gift exchange, and tonight I am hosting it at my house! These are my cookies I am working on today- they are extremely rich and chewy and yummy! (May be the extra butter I accidentally add in!!)
I am whipping up hot buttered rums from a home made recipe, (and possibly a candy cane martini if I can get my act together!!) and yummy appetizers including puff pastries from Costco, and homemade crab and artichoke dip!
It's the best way to enjoy the holidays- with friends and GOOD food!
Hot Buttered Rum Mix:
**WARNING** Do not actually read the ingredients, just mix and enjoy!!
life's too short to worry about the amount of butter/sugar in this mix!
1LB Butter
1- 16 Oz Box of Powdered Sugar (2 Cups)
1-16 Oz Box of Brown Sugar (2 Cups)
2 Tsp. Cinnamon
2 Tsp. Nutmeg
1 Qt. Vanilla Ice Cream (2 pints)
Mix butters, sugars, & spices. Beat until fluffy. Add ice cream. Stir until well blended.
Store in freezer. **This should last you all winter!
When serving, mix 3 Tbs. mix with rum and hot water to your tasting.
**********************************
Chocolate Peppermint Cookies:
*again, not responsible for calorie count due to butter/sugar!
10 Oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1/2 cup butter, cubed
3 large eggs, room temp.
1 cup sugar
3/4 cup flour
3/4 Tsp. baking powder
salt
Peppermint Icing, recipe follows
crushed candies
Peppermint Icing:
1 cup powdered sugar
4 Tbsp. milk
3/4 Tsp Peppermint Extract
Put chocolates and butter in butter in a medium metal bowl over a pan filled with an inch of simmering water. Cook, stirring occasionally until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Whisk in flour, baking powder, and salt. Chill dough, approx 2 hours, until firm.
Let dough sit at room temperature for about 15 minutes. Meanwhile preheat your oven to 350 degrees, line cookie sheets with parchment paper.
Scoop 1 Tpsp of mix into balls and flatten using your palms until they are about 1/4" think, place about an inch apart on cookie sheets. Bake 8 minutes until the tops are no longer wet looking. Let cool on racks.
While the cookies are baking, mix your powdered sugar, milk, and extract- this is my made up recipe- add more milk in very small amounts if it's still to stiff. If too strong or not strong enough, add more or less extract.
Once cookies are cooled, smooth a small layer of icing on cookie and add crushed candies while wet. Work in small batches- the icing will set within a few minutes and candies will not stick.
hope you enjoy- they are super yummy!!
AJ
And last, but not least...the Holidays are all about getting together with friends and enjoying it all. Every year we have a big cookie and gift exchange, and tonight I am hosting it at my house! These are my cookies I am working on today- they are extremely rich and chewy and yummy! (May be the extra butter I accidentally add in!!)