Throughout the day yesterday, my mind went back to Christmases past.

Christmas 2007 – we told Anna and Noah (and Brian’s family) that I was pregnant and pregnant with twins. (what an exciting day for Brian and I!)

Christmas 2008 - we were mourning the loss of James & Jake, hopeful for another baby and not having any idea that a little baby was there, in my belly already but that baby wasn’t meant to be.

Christmas 2009 – 26 weeks pregnant, on the tree hung a secret note from the ultrasound tech, telling us the gender of the baby in my belly.

It’s a boy!

and now there is this year.

This baby, the big boy and big girl. Here, finally, not only in our hearts but, finally, in our arms. (Which are wrapped firmly around them.)

So, thankful for yesterday. Not just because it was Christmas but because it was a peaceful Christmas.

Feeling more joy, more pride, more love, more peace than I thought my heart could possibly contain.

It was good.

I hope yours was good, too.

Anna and I whipped these together this morning. From start to finish, these took about one hour and I can not stop eating them. But since they’re so easy, I will be making more.

They are so good.

This is what you need:

Grab a butter knife and make peanut butter sandwiches. I’m not going to lie, this really is so simple, uses just a few ingredients and there’s no need to turn on the oven but it can be pretty tedious.

Fortunately, I have a lovely helper, who was willing to take a break from playing Barbies to come and help her Mama.

She attempted the sandwiches, but we figured out the best way to do it was for me to spread the peanut butter on the bottom cracker and she would place the cracker on top.

Make sure you keep the flat side of the crackers facing out. (hint: the more peanut butter you use, the tastier the cookie.)

(duh)

In the meantime, take the almond bark and cut it up into pieces.

You want to melt the almond bark. I use a double boiler because I like the consistency and the consistency. (does that make sense?) You can microwave the bark, just be sure to take it out often to stir while melting, do not overcook  and about halfway through dipping the sandwiches, you’ll want to place back in the microwave to keep it from becoming to thick and cold.

Brian helped take a few photos. He took one of Anna and I. (yes, her apron is an Anthropologie towel clipped to an ugly-ish apron using binder clips. So what?)

Once the bark is nice and melted, you’ll want to dip the sandwiches completely and place on a cooled cookie sheet. I definitely recommend placing the cookies on wax paper. Just trust me, it will make your life easier.

I recently purchased a candy dipping tool set by Wilton. I bought it at Micheal’s, it cost less than $10 and let me tell you, it made this process much easier.

However, for years I’ve used forks and spoons and it works just fine. So, you need not be fancy. (see binder clips.)

Once you’re done dipping, place the tray in the refrigerator for 30 minutes. (feel free to decorate with sprinkles, etc, I prefer leaving these clean and simple. Feels super festive to me on a super cute plate.)

And then you’re done.

One pack of almond bark should cover about 50 sandwiches.

And then you’ll eat one and then you’ll agree with me that these are incredibly delightful.

I store these cookies in the refrigerator. I have no idea how long you should store them because they never last more than 8 minutes in my house.

I’m off to make another batch.

Enjoy, friends!

(Santa plate is from this Etsy shop, I could NOT be happier with this purchase and it’s not the only thing I bought, but the other item is a secret, but it’s equally awesome.)

It’s not that I don’t like posting on Saturdays, it’s just that I never seem to have time. And not that I have time right now but I wanted to share a few things with you that I think are very important and it should not surprise you this important stuff has to do with food.

Below, I have reposted one of my most popular posts from last year. Remember my Handmade for the Holiday series?  Really tasty food that is unbelievably simple to make? Well, see below for the repost and then early next week I will be sharing a NEW recipe. So, if you run to the grocery store this weekend, please pick up these THREE, yes, just three items. I’m all about preparing you.

Ritz crackers

Peanut butter

Almond bark

Do as I say and also as I do. You’ll be glad you did. (I promise.)

Also, Megan asked me to post the photo of my kids visiting Santa in color, I just can’t resist her, so I’m doing just that.

Remember, I don’t use flash, I really cranked up my ISO for this shot. (ISO 3200)

A few other questions answered:

Anna’s boots are from Target.  That Santa is at Bass Pro Shops. We take our kids there every year, not only is it free and they give you a free printed awesome photo, but you’re allowed to take pictures! And the staff is amazing and the Santa is perfect and there’s even a fake reindeer that looks really, really real. Like too real. Like maybe it’s real and I just put my kids’ lives in danger real.

Yes, I signed up for the discounts at Justice.

Now onto the recipe that you must try.

I know quite a few people who do not like to bake, who say they don’t know how or who are just too busy to do so.  So, I’ve decided to share one of my favorite recipes that is so easy, I guarantee ANYONE can do it.  The best part?  It’s a great gift…I promise it is.

Also?  You need not turn on your oven.

First…take two cookie sheets and put them in the REFRIGERATOR.  Don’t forget this step, it’s of upmost importance.

Do you have a double boiler? ( if you do not have one, that’s okay, I went without for YEARS and just used a regular saucepan with boiling water in it and a heat-safe bowl on top.  It gets super hot, so be careful.

This is what a double boiler looks like:

You’ll also need the following:

Specifically, you’ll need-

16 oz (2 boxes) of Semi-sweet bakers chocolate
Peppermint extract (NOT mint, okay?)
2 sleeves of ritz crackers
some holiday sprinkles, of course!

Friends, what we are basically making is a nice little replica of thin mints…it’s not exact but they are very good.  (some people say they are better, but I disagree and I am an expert.)

A cookie.  Made with Ritz crackers.  Can you believe it?

Begin boiling your water.

Cut up your chocolate, I cut each half in half

Once your water is boiling and your ingredients are ready (I believe in totally prepping before beginning the baking/cooking process, you should, too.)  add your bowl or top saucepan to the boiling pan of water.  I turn the heat down to medium.

Add the chocolate, stirring often.  Once the chocolate is completely melted, add 1/2 tsp of  peppermint (NOT MINT) extract.  Stir thoroughly.

Retrieve one of the two cookies sheets out of the refrigerator and line with a single layer of wax paper.  Dip a cracker into the melted chocolate covering just enough of the cracker that your fingers do not get burned, then use a utensil to dip the undipped side.  I use the Pampered Chef skinny scraper, but you can use anything, really.

I also try to keep the flat side of the crackers as the top of the cookie but that’s just me, I prefer the way it looks.

Tap off excess chocolate (do not touch the chocolate with your fingers, you’ll burn your skin off) and place on cookie sheet.  If you do not put your cookie sheets in the refrigerator, your chocolate will pool up and your cookies won’t look as pretty, so keep em’ cold.   If you do not use wax paper, your chocolate will adhere to the cookie sheet and you will not be able to get them off of the sheet without breaking them.  I know this because I’ve done this.  This is also known as FAILURE.

You should stir your mixture up nicely after every sixth cookie or so.  K?

If you have a broken Ritz, do not use it, just cover it with Cheese Whiz and pop it in your mouth.  The last thing you want are crumbs in your chocolate mixture.

I do not decorate all of the cookies because some people prefer non-decorated cookies but if you do decorate them, this is the time to do it, while the chocolate is still nice and melty.  (yes, that’s an official term)

Have your sprinkles ready.  That’s important.

Once you have filled up the cookie sheet, place back in refrigerator.  Take out other sheet and fill up that bad boy with more of the ritzy, chocolate, peppermint (NOT MINT) goodness.

Once the chocolate is all used up…you’re done.  That’s it.  Place the cookies in the refrigerator for approximately 30-45 minutes.

Remove and place in muffin papers and place in cookie tins.    I was able to fill up six muffins liners, five cookies high and then filled up the other side of the cookie tin with Dove chocolate.

Who wouldn’t love this gift?

*if you use mint extract and not peppermint extract, your cookies will taste like toothpaste and that is disgusting.*

*trust me.*

I am in love with Tiny Prints. Their service, their product, the quality, the designers, the nice clean website and their super cute logo are all among the best I have ever seen.

So, when Tiny Prints approached me about doing a review of their Holiday cards, it didn’t take me long to say “yes.” In fact, I probably screamed and jumped up and down in excitement. And when I told Brian, he screamed and jumped up and down, too, because he loves free stuff. (and Tiny Prints.)

I went to their website to choose the cards of my dreams and I found so many that I couldn’t even make a decision.

Talk about a good problem to have.

I’m convinced they have a card for everyone – contemporary, vintage, whimsy; whatever your style, no doubt, they’ll have what you’re looking for – believe me, I’ve shopped while in many different moods and every time I thought “THIS IS IT, THIS IS OUR CARD.”

And the next day, I’d search again and find something new.

But I found it, THE CARD. I found it last night and I’m not going to show you because part of the fun Holiday cards is receiving it, right? But I’ll show you, soon.

In the meantime, I have 50 Holiday cards to give away to one lucky winner! Any card, it’s the winner’s choice! (how friendly is this giveaway?!)

What do you need to do to be entered?

First, head on over to Tiny Prints and check out their selection. Tell me which card you would love to send out. (I’ll pretend you sent it to me, k?) But don’t worry, if you win you can pick any Holiday card, no matter which one you told me about.

Second, do not say “pick me.”

Third, you can share the exciting details about this giveaway on your Facebook page, blog or your twitter account and leave the link in the comments! (up to four entries per person, please leave your links in separate comments in order for your entries to count.)

This giveaways ends tomorrow night (December 1) at 10:00pm CST. So, get busy! (open to US and Canada)

Good luck, friends. And thanks, Tiny Prints!

(I was not paid to do this review but was given free Holiday cards. Which is just as awesome.)

(some comments are under moderation, if you do not see your comment pop up right away, it will, I promise!)

Happy Holidays, friends.

I’ve tried generic cocoa puffs and they’re just not the same.  So, if it’s on sale, I buy the real thing.

I’m not sure what’s on my plate today.  I have cleaning and shopping to do but I’m pretty sure my sister is in early labor, her body is trying hard to evacuate her baby from the premises but her baby is holding on for dear life.

He or she is very comfortable.  And I’m pretty sure that her baby has been playing and whispering and laughing with James and Jake during this time and they all just don’t want their time to end together.  So bittersweet.  So unbelievably beautiful.

Yesterday I had a woman who works at my salon, who I do not know, come up to me and start rubbing my belly, like all over it.  She closed her eyes and made predictions like “it’s a boy and it’s very healthy.”  Meanwhile, she would moan lightly in between her words.  The whole time I’m doing my best not to start tapping her on the forehead while saying “THIS IS MY SPACE, CRAZY LADY.“  I could not believe how she was violating me and she was!

She then said “oh, your husband has dark hair!“  and I said “Nope!  He doesn’t.”  and I walked (RAN) away.

It was weird…really weird.

I love baby attention, like, A LOT, but this?  Was so wrong.  So, here’s a little piece of advice for you…don’t do that to anyone, k?

I love being pregnant, this pregnancy in particular has been so magical for me.  Tomorrow I turn 25 weeks which completely blows my mind.  I still feel like I’m ten weeks pregnant and that people don’t know that I’m pregnant, the other day a stranger started asking Brian about my pregnancy and I thought “wow, I can’t believe she can tell I’m pregnant!”  I told Brian my thoughts and he thought I was a little crazy.  Because this baby belly of mine?  It’s a big one.

Which is okay with me.

I can’t believe Christmas is just one week away.  I am so excited.  No matter how crazy the week ahead is going to be, and I’m hoping not TOO crazy, I love the magic that my kids are starting to feel right now.  Magic that they’ll hold onto for the rest of their lives and share with their children.

These traditions and these moments are so important, so I’m going to try to take each step slowly and calmly and remember that even if nothing goes as planned, there is joy in every moment.

…the baby kicking in my belly, my kids talking quietly to each other about their day at school, my husband coming home from work and seeking me out to give me a kiss, the quiet moments at night as the kids are sleeping, the tree lighting the room, are my JOY this holiday season.

I have so much joy.

This week’s You Capture was Holiday Decor, I hope you had fun capturing the holiday festivities that surround you!

One of the shots I captured was of the cookies I made.  I promise you, when I make cookies during Christmas, it feels like decor.  Know what I mean?

This is one of my favorite recipes – and this link takes you to a recipe to make SEVEN dozen of these bad boys.

Last night we took the kids to see Santa, I love this shot, it’s SOOC (straight out of camera) and those are not my kids.   I’m just the creepy lady who takes pictures of random people.  Nice to meet you.

And here’s my kids walking towards Santa.  They’re all like “hey Santa, how YOU doin’?”

On my mantle – a different angle.

On my porch -

and also on my porch. When the Kmart design team was over, the Chief Home Design officer encouraged me to put this shelf on my porch, it had been all dusty in my office.  It’s funny because during the summer I almost sold it at my garage sale for three dollars, but now that it’s outside…I LOVE IT.

And you may notice that I only have one bird, that’s because one broke in October but I don’t want to talk about it.

Now it’s your turn!  Please remember to READ THE RULES for linking up!

Click here for the rules!

I have decided to take next week of from You Capture but here’s the thing, you should still take out your cameras because on December 30th we’ll be sharing TWO WEEKS worth of captures.  What’s the challenge?  YOUR HOLIDAY.

Don’t forget to take pictures of your loved ones!  HAPPY HOLIDAYS, FRIENDS.

(and Happy Capturing!)

I’m serious, just try it, you’ll see.

This makes a great gift for a neighbor or perhaps a postal worker!  You will need a double boiler for this.  Remember, if you do not have a double boiler, you can just put a metal bowl over a pot of boiling water.  But be careful, this is hot stuff!

What you’ll need:

2 lbs of white chocolate baking chocolate (OH YEAH, BABY.)
1/2 teaspoon peppermint extract
12 large candy canes

Before you do anything, start to boil that water and then take out a large cookie sheet (one with sides) and cover with wax paper.  Then unwrap the white chocolate and the candy canes, this is by far the most difficult part of the recipe.  (which says A LOT.)

Cut up the white chocolate into 1/2 inch squares, this make the melting process go faster.

Chop up your candy canes.  Now, the size depends on your preference.  Some people prefer larger pieces, others prefer smaller.  I prefer smaller.  I put all of the candy canes into a 1 gallon zip lock bag before crushing which keeps candy canes from flying all over the kitchen.

Add your white chocolate to the top part of the boiler, once the water is boiling, and begin stirring.  Once smooth, add a 1/2 tsp of peppermint extract and stir thoroughly.

Then add your crushed candy canes.

Stir, stir, stir and then pour directly onto the wax paper covered cookie sheet.  But WAIT, before you pour, grab a towel and carefully (it’s hot, man!) wipe off the bottom of the pot or metal pan to avoid water dripping into your recipe.

Spread evenly.

Chill for about thirty minutes.  Take out of freezer and break apart, placing the beautiful pieces into a cookie tin, on a plate or directly into your mouth.

mmmmm……

Store in an airtight container in your refrigerator for up to one week.

ENJOY!

I thought about going through my archives to find the tours I have done for the past three years but that requires so much clicking and well, more clicking.  I’m not that ambitious.  (Perhaps later.)

So, let’s get started, k?

Would you like some coffee or perhaps some hot chocolate?  I have truffles and peppermint bark in the fridge.  (yes, friends, the peppermint bark tutorial is coming tomorrow!)  Please, help yourself.

This is our tree.  I suppose it would make sense for me to act like I held the camera in such a way and that the tree only looks like it’s leaning except that would not be truthful.  The tree is leaning.  I don’t know why.  I do not care.

Our little fireplace with our four (and a half) stockings.

Everybody needs mistletoe.  (maybe even year round?)

The Nativity.

The outdoors.  (a snippet, at least.)  I would show you the whole house except I had just changed into my pajamas when I remembered to take photos so you know, it’s cold out and I have no bra on and also I don’t want to be the crazy, weird neighbor who takes photos of her house at night in her pajamas.

Just a stigma I’m trying to avoid.  So, I stayed on the porch.

This wreath reads “blessings.”

Can you smell it?  Man I love Christmas candles.

And finally.  WE ARE BELIEVING.

I hope you enjoyed this simple tour – I am wishing you and your family a very, very Happy Holiday!  And thank you to so many of you, for blessing me everyday with just your presence on this blog.  Wishing you only the best.

(Click to see more tours)

If you don’t want to decorate your truffles, you just want them plain and simple, all you need is the following:

2 1/2 packages (20 squares) semi-sweet baker’s chocolate, divided
1 package of cream cheese, softened
wax paper

But if you’d like to decorate your truffles, say, if you’re gifting these or bringing them to a holiday event, well, then you’ll also need:

sprinkles
unsweetened cocoa powder
powdered sugar

Melt 8 squares of  chocolate, thoroughly, in the microwave.  Stirring every 40 seconds or so.  (should not take more than 2 minutes to melt.)

Beat the cream cheese until creamy and do your best not to DIVE directly into the bowl.  Which I would totally do, if no one was looking.

Once the cream cheese is creamy, add the melted chocolate.  It will look like this which I’m pretty sure could be considered heaven.  Thoughts?

Honestly, I could photograph cream cheese all day.  It’s so beautiful.

Anyway.  Stir thoroughly and place in fridge until firm.  Firm should be anywhere between 45 minutes to 90 minutes.

Once firm, form chocolate mixture into balls and place on wax paper covered cookie sheet.  Will look like this but hopefully prettier.  My balls are not pretty.  Well, in this photo, I hadn’t yet rolled them out yet, just scooped them out but still, I realized while making these that I’m not a good baller.

Once your balls are all round and perfect (or close to it). melt the remaining 20 squares of chocolate.  You can do this in the microwave or in the double-boiler.  I used the microwave this time around, but next time, I will definitely be using the double-boiler.  It’s your choice.

Once the chocolate is melted, dip your refrigerated balls into the chocolate, one by one, (I used a skewer tool to dip and a spoon), place the dipped ball back onto the cookie sheet.  (this was the messy part for me, by the way.)

At this point, I would add the sprinkles, that way they stay on.

Place in the refrigerator for one hour.  Once cold, you can roll a few in the cocoa and the powdered sugar.  I also sampled a few and nearly died.

Place in mini muffin papers…

Oh and share with a child who adores chocolate.  It’s part of the recipe.  I swear.

Refrigerate the leftovers…you know, should you have any.

____

Don’t forget to enter the $50 Visa gift card giveaway, sponsored by Viva!