Shop, make, bake...

The holidays crept up SUPER FAST this year. I can't believe there are only 10 days left until Christmas. People are almost starting to panic that their holiday shopping is not done. I am CLOSE to being done. There are just so many people to remember....Teachers, Aunts & Uncles, 2nd Cousins twice removed, your sister-in-law's boyfriend (is he even COMING to Christmas). It's overwhelming when you make a list of everyone to buy for.

If you are around the Peoria area and shopping for your mom, girlfriend, sister, friend, or other lady in your life, you have to go into my favorite shop, Relics. It is one of Peoria's best kept secrets, on Adams across from Hardees, next to Cracked Pepper. I tell everyone to go there if they like adorable housewares, vintage conversation pieces, affordable jewelry, books, and funky stuff. Crossing my fingers that my husband will go there and pick out Christmas gifts for me. Absolutely anything will do, but I love the jewelry...hint hint honey.

Homemade presents are cheaper (most of the time) and go over pretty well. I am crocheting my fingers to the bone to try and get gifts done. This site, The Crafty Crow, has great ideas for handmade ornaments and other gifts. I love the ideas for gifts that kids can make. Next week the kids are off school, and we always make some handmade ornaments to handout to relatives. I think we are going to make the bell flower ornament.  Although I really love the little owl ornament from that artist woman blog. So I might have just showed some of you your presents...whoops.

 Last year I made treat bags with Chocolate Chip Biscotti, a few fancy Tea Bags, and some candy, to pass out to extended family, friends, teachers, and people I worked with.
Here is the yummy Biscotti recipe I used. It was super easy, if you are good at burning chocolate chip cookies then you can make these! They are also vegetarian!

• 2 cups all purpose or whole wheat flour
• 2/3 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup mini chocolate chips, semisweet or milk chocolate
• 3 eggs, beaten
• 1 tsp vanilla
• 4 squares of semisweet bakers chocolate

Preheat oven to 350. Mix together dry ingredients and chocolate chips. Add eggs and vanilla. Knead dough on a floured surface a dozen times or so. Form the dough into a long log 2 inches wide and 15-16 inches thick. Place long on baking sheet coated with nonstick spray. Bake for 30 minutes, remove from oven and let cool. Cut diagonally with a serrated knife, into 1/2" slices.  Change heat to 325 a d bake for 10 more minutes, then flip the slices over and cook for 10 more minutes or until golden and crunchy. The centers may look a little soft, but will harden as they cool.
Melt the chocolate in the microwave, following directions on the package. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool. Place in airtight container to store. Dip in your tea or coffee and enjoy!

Good luck with finishing your holiday shopping, making and baking! 

Fun and Yum

Just a quick little blog note. I somehow stumbled upon this REALLY COOL site called Humanclock.com. Super cool photography, put into a clock that changes every minute. Click on "view the clock" to watch the minutes flash by in photos. You can submit your own photos too!

Once you get done there, feel free to whip up some delicious rice pudding. My mom used to make this all of the time when we were kids, for a cheap and easy dessert. Warm up those cold bellies after an afternoon of snowball fights.

Rice pudding (for 4 or 5 chilly people.)
1 cup(or more) cooked white or brown rice (short/medium grain) Leftover from dinner?
1& 1/2 cups skim milk
1/3 cup sugar (you can use splenda too but I don't know the amount)
1/4 tsp salt
2/3 cup raisins or golden raisins (or I like craisins)
1 large egg beaten
1/2 cup milk
1/2 tsp vanilla
1/2-1 Tbsp butter or margarine
Sprinkle of brown sugar or cinnamon.

In a medium saucepan, combine rice, milk, salt, and sugar over medium heat. Cook for 15-20 minutes, stirring periodically, until it's thicker and creamy. Combine the egg & 1/2 cup of milk then add to the pan along with raisins. Stir constantly for 2 minutes. Remove from heat, add vanilla, butter, and raisins. Stir it up. Sprinkle with cinnamon and enjoy warm. (:

A few yummy recipes

Winter means lots of time indoors, which for us means stir crazy kids. I have been trying to include the kids in cooking or baking lately to keep their little hands and minds occupied. Here are a few recipes that the kids can help with and everyone can enjoy. These recipes are from my recipe box of hand me down recipes and I also consulted allrecipes.com for more great ideas.

Cranberry Almond Bread Pudding (thanks to Stephanie and Matt from the Rhythm Kitchen with help on this one).

1 loaf of bread torn into bite size pieces (KIDS are great at this part)
8 eggs beaten
4 tablespoons butter melted
4 cups of milk
1 1/2 cups of sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup craisins
1/2 cup sliced almonds

Preheat oven 350
Fill up a 9x13 pan with torn bread. Drizzle butter over bread. Combine milk, sugar,eggs, cinnamon, and vanilla. Pour over bread until it is saturated. Toss craisins and almonds over the top of the bread. Bake for 45 minutes. Test to make sure top is firm and springs back when touched. Mix up a sauce of butter and powdered sugar (roundabouts 1 stick butter 2 cups of powdered sugar, 1/2 teaspoon cinnamon) to put on top for a little extra sweetness. Serve warm for dessert or breakfast.

Yellow-jacket Cookies
1 box yellow cake mix (18.25 ounce)
1/2 cup rolled oats
1 tsp baking powder
2 eggs
2/3 cup butter or margarine, melted
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat over to 375. Mix dry ingredients. Make a well in the middle and add eggs and melted butter. Mix well. Add chocolate chips and nuts. Drop rounded tablespoons onto ungreased cookie sheet. Bake 8-10 minutes. ENJOY! We took these cookies to a potluck and they were gone before we knew it! The kids loved being able to take credit for making them.

More recipes to come! Enjoy baking with your kids this winter!