A Tribute to A Charlie Brown Christmas...in cookies.

Kids these days have it so easy...back in the olden days, if you missed a Christmas special (that aired ONCE all season), you had to wait until the next year to see it.

I vividly remember the year my mom took us to confession (CONFESSION!!!) and when we got home, I realized we had missed The Grinch.  I was in my early teens and, I hate to admit, I needed to go right back to confession after that realization.  I probably did not honor my mom in that moment.

ANYWAY...A Charlie Brown Christmas was one we watched EVERY year.  And, as I get older, the more I appreciate it.  How can you not love a TV special that combines jazz music, religion, and a sad little tree.

I always love Lucy:

{Notice how I put Lucy next to Schroeder? She would like that. }

Lucy Van Pelt: I know how you feel about all this Christmas business, getting depressed and all that. It happens to me every year. I never get what I really want. I always get a lot of stupid toys or a bicycle or clothes or something like that.
Charlie Brown: What is it you want?
Lucy Van Pelt: Real estate. 


But, for us girls with curls, there was Frieda.  Remember Frieda?

Lucy Van Pelt: You're the innkeeper's wife.
Frieda: Do innkeeper's wives have naturally curly hair?  

 I'll let you in on a little secret...there was an incident with Sally's cookie...

...I *knew* I flooded it just a bit too much, but it looked like it would be ok.   Thirty minutes later, it had run off the side.  Mr. E thinks it looks a little Salvador Dali-esque.  

PS...if you love Charlie Brown & the Peanuts, you must click over to Kristan's Peanuts Thanksgiving cupcakes...they are so cute! 

Who is your favorite Peanuts character? Or what is your favorite moment from A Charlie Brown Christmas?

{psst...Merry Christmas!!!}

It's 10 o'clock...do you know where your Elf on the Shelf is?

*I* know where he is!  At MY house!!!

I didn't hear about Elf on the Shelf until kiddo was about 10, but I've had the MOST fun watching all of YOUR elves and their antics on instagram, Pinterest and blogs!

{My nephews have an elf...my sister reminded me this week that the oldest one named him Pedro...and that just gives me the giggles.  Pedro is such an elf-y name.}

So, what do you know...I found a bunch of COOKIE elves all around my kitchen!

First, I found one in the chocolate chips...

{This is an elf after my own heart.}

Then, a bunch tried to mix things up in the KitchenAid...

Now, this one jumped into a bowl of food colors...

I'm a little concerned with this one.  He's trying to roll over his fellow elf and he sure seems to have an evil glint in his eye.

Then, I found them all...gathered around checking out pictures of cute cookie makers on instagram.

Want to make some Elf on the Shelf cookies of your very own?  Here's how:

You'll need a template.  I found a picture online, and followed these instructions for making a template.  I also traced the major outlines onto the template and referred back to is as I was decorating.

Supplies:

• cut-out cookies made with the template
• royal icing, tinted with AmeriColor Bright White, Chocolate Brown, Copper, and Super Red
• disposable icing bags
• couplers and #2 tips
• squeeze bottles
• toothpicks
• food coloring pens (black, pink, red and blue)

Use a #2 tip to outline the hat trim in white.

Use a #2 tip to outline the hair in brown.
{This is where I stared getting nervous...it really doesn't look like it's going to work, does it?}

Use a #2 tip to outline the face in copper.

Go back to the white and add a collar. (Reserve some of this white piping consistency icing for later.)

Use a #2 tip to outline the hat and shirt in red.

Thin the all of the icings with water, a bit at a time, until it is the consistency of thick syrup.  Cover with a damp dish towel and let sit several minutes.

Stir gently with a rubber spatula and transfer icings to squeeze bottles.

Fill in the sections of the elves with the thinned icings.  Use a toothpick to spread to edges and pop large air bubbles.

Let sit at least one hour.

With a #2 tip, pipe eyes on the faces in white. {Kiddo calls these "zombie elves."}

Use the same #2 tip to go over the white outline on the hat and collar for some definition.  (Totally optional, but I think it looks nice.)

Let your zombie elves dry uncovered overnight.

The next day, use food coloring pens to add the eye detail, eyelashes, smile and rosy cheeks. 
(I used a picture of Elf on the Shelf as a guide.)

Now, really....do you know where your Elf on the Shelf is?!?

Christmas Cookies Inspired by Starbucks

I am somewhat addicted to Starbucks. Which is a little strange considering I'm off caffeine and am lactose-intolerant.  So, that's me, ordering a decaf and popping a Lactaid.  Ah, middle age.

Anyhoo...that's also me in the drive-thru.  Besides being off caffeine and lactose-intolerant, I'm lazy.  When my sweet Mr. E doesn't pick up morning Starbucks, I'm typically hiding out in the car, checking twitter while I cruise through the drive-thru line.

BUT, every now and then...when my hair looks good...I go IN Starbucks.  And that is where I saw these cute and simple holly mugs.  Now, a normal person would look at them and think, "hmm...that would make a nice gift for Aunt Suzy."  And crazed cookie-maker (me) looks at it and thinks, "I must make that a cookie."

And I did.

Starbucks Holly Mug Cookies: you will need...

• square cookies
• royal icing, tinted with AmeriColor Leaf Green and Bright White
• disposable icing bags
• couplers and tips (#2, #7)
• squeeze bottles
• toothpicks
• meringue powder
• rainbow disco dust
• small paintbrushes 

With a #2 tip, outline the square in green icing. (Forest green would be pretty here, too.)

Thin the green icing with water, a bit at a time, until it is the consistency of thick syrup.  Cover with a damp dish towel and let sit several minutes.

Stir gently with a rubber spatula and transfer icings to a squeeze bottle.

Fill in the squares in green.  Use a toothpick to spread to edges and pop large air bubbles.

Wait at least 1 hour.

With a #7 tip, pipe holly berries on the cookies in white icing.  Use a #2 tip, outline holly leaves.

Thin the white icing with water, a bit at a time, until it is the consistency of thick syrup.  Cover with a damp dish towel and let sit several minutes.

Stir gently with a rubber spatula and transfer icings to a squeeze bottle.

Fill in the leaves in white.  Use a toothpick to spread to edges and pop large air bubbles.

Let dry overnight.

Time to add some sparkle!!!


Mix 1/4 tsp. meringue powder with 1/4 tsp. water.  With a small paintbrush, apply to the holly.  Sprinkle on the disco dust, then shake off the excess over the coffee filter.  (The filter will act as a funnel to put the excess back in the container.)

Use a dry paintbrush to help remove the excess. Disco dust will get everywhere!

So, thank you Starbucks....for the decaf hazelnut cappuccinos AND the inspiration!  See y'all at the drive-thru! 

Peppermint Popcorn Crunch

 

How about a holiday treat that you can whip up in 5 minutes?  Seriously. 
It's time for some Peppermint Popcorn Crunch.

This little Christmas treat is perfect to bag and give to teachers, neighbors...or even just to set out in a big bowl for snacking.  It won't last long.

Peppermint Popcorn Crunch meets all of your daily nutritional requirements: fiber (popcorn), energy (sugar), antioxidants (chocolate), breath freshener (mint) and fun (sprinkles).   See?  It's pretty much a health food.

Here's what you're going to do.

Pop 2 bags of popcorn.  I'd stay away from white cheddar flavor...just something nice and salty.  Fish out most of the unpopped kernels.  Lay it out on a large rimmed cookie sheet.

Melt the candy cane candy melts.

Pour over the popcorn.

Toss with the *mint* M&Ms and sprinkles.

{It's going to get messy.}

At this point, I divided the mixture onto 2 cookie sheets to let dry.  Set aside until the candy melts have set.

Bag up and give away.  Or stand at your kitchen counter and eat it all yourself.  After eating a good portion, I still had enough left for about 7-8 treat bags full.

Peppermint Popcorn Crunch
{inspired by Nest of Posies Valentine Confetti}

2 bags microwave popcorn
1 bag candy cane candy melts
2 bags MINT M&M's, you'll use about 1.5 bags)
Christmas sprinkles

Pop the popcorn as directed on the bag.  Pour onto a large, rimmed cookie sheet.  Fish out as many unpopped kernels as possible.

In a glass bowl, melt the candy melts on 50% power for 1 minute, then for 30 second intervals, stirring between each time until melted.  Pour over the popcorn and toss.

Add about a bag and a half of the mint M&M's and a handful of Christmas sprinkles.  Toss.

Spread the mixture out on 2 cookie sheets until the candy melts have set.

Bag and give...or just plop it in a big bowl, plop yourself on the couch, and eat.

If you're the planning type, file away this same idea to make "Bunny Bait."

That's it!  Five minute Peppermint Popcorn Crunch.  You deserve it.

Gingerbread Dudes, Gals & Pups, plus *the best* gingerbread cookie recipe

 

EVERY year, I say I'm going to make gingerbread cookies more often.  And every year, I forget. But I'm making these again next week (and quite possibly the next week and the next).

I'm going to beg you....MAKE THESE COOKIES!  They are some of my favorite cookies ever....soft, chewy, spicy...delicious!

I had a little too much fun making these.  The gingerbread dudes and gingerbread gals were just decorated with a bit of royal icing.

Was it wrong to start pairing off the gingerbread couples? It's like eHarmony for cookies over here. 

{Sign you've spent too much time with your cookies? You start staring at the gingerbread girl wishing you had her outfit.}

Here's a little trick for making hair from Martha:

Use a garlic press (this is the only thing I ever use mine for). Just fill it with dough and....

.....squeeze. 

These gingerbread scotties could not be easier.  A little collar, a little spring of holly...voila! Gingerbread Scottie Dog.

Here is the recipe.  I'm going to go out on a limb and call it the BEST GINGERBREAD COOKIE recipe EVER.  (I can say that because it's not my recipe, it's from the Southern Living Incredible Cookies cookbook.)


Gingerbread Cookies
(modified from Southern Living Incredible Cookies)

1/4 c. water
1 & 1/2 tsp. baking soda
1 c. molasses
1 c. butter
1 c. sugar
5 c. unbleached, all-purpose flour
1/4 tsp. coarse salt
1 & 1/2 TBSP ground ginger
1/2 tsp. allspice
1 & 1/2 tsp. cinnamon

Line baking sheets with parchment.

Stir together the water and baking soda until dissolved. Stir in the molasses; set aside.

Beat butter & sugar until fluffy and combined.

Whisk together flour, salt and spices.

Add to the butter mixture, alternating with the molasses mixture. Begin and end with the flour. Form dough into a ball, wrap in plastic wrap and chill 1 hour.

Preheat oven to 350.

On a lightly floured surface, roll dough to a 1/4 inch thickness. Cut with a floured cookie cutter and place on baking sheet. Freeze for 5 minutes before baking. {They are going to spread.}

Bake 10- 12 minutes (for a large shape). Cool 1 minute on cookie sheet, then transfer to cooling rack. Cool completely before decorating with royal icing.    

 What are you waiting for?!?  Go make 'em!!