A little Christmas gift for you...open immediately!

Hi!  It's been such a long time, so I thought I'd pop in for a little holiday cheer.  I've been off decorating for other people's holiday parties, throwing a few holiday parties myself, wrapping, baking, tree-trimming, watching Love Actually, building gingerbread houses, visiting old friends...and finding out that it really is a magical season when you are sharing it with a four and six-year old.  Mine are literally glowing with excitement right now. 

Noah and I had such a good time baking this morning, preparing an old family favorite to ship off to my sweet sisters and brother.  Like so many grandmothers, ours used to bake for the whole family, and whether near or far, we always got a box of cream wafers from her.  (The "open immediately" package was always the one I was most excited about.  The "open later" was usually something to wear, and bless her heart, she was a much better baker than stylist!).  Grandma hasn't been able to bake or send cookies for several years, so Noah and I spent the morning channelling all of her baking talent into a little "open immediately" box for my sisters that miss getting one from Grandma.   

So these are our family favorite, now for a fourth generation. They don't sound like much when you read the recipe; just three ingredients after all!  But the wafers and the filling together are a magical combination...delicate, buttery, flaky, melt-in-your-mouth goodness!  Since I can't give every one of you an "open immediately" box for Christmas, a recipe instead. 

The Merriest Christmas to you!

Cream Wafers

Cookies: 

• 1 cup soft butter
• 1/3 cup whipping cream
• 2 cups flour, sifted

Heat oven to 350 degrees.  In bowl of electric mixer, cream butter for 2 minutes.  Add whipping cream, and beat on medium for 2 more minutes.  On low speed, slowly add flour just until incorporated.  Roll dough out to 1/4"-1/8" thick.  Cut with small cookie cutters, making sure to do an even number of each shape (they will be sandwiched together later).  Transfer cookies to a plate with sugar, and pat sugar into surface firmly, to coat.  Place on sheet of parchment on a cookie sheet, and lightly pierce all over with a fork to make tiny dots on surface to prevent bubbles.  Bake 7-9 minutes, watching carefully and removing at the slightest hint of browning.  Cool completely.

Filling

• 1/4 cup soft butter
• 2 cups powdered sugar, sifted
• 1 egg yolk
• 1/2 tsp almond extract
• drizzle of whipping cream to make frosting a spreadable consistency if needed

Beat all ingredients together, adding just a tiny bit of whipping cream if needed to get a spreadable consistency.  Tint with pink or green food coloring if desired.  

Sandwich cream wafer cookies together with filling and enjoy! 

A not-so-itsy-bitsy SPIDER

The spookiest cake I've ever seen!  Spotted in a store window of our local bakery.  Normally I'd shudder from those fake flowers, but that giant fuzzy clinging tarantula takes the cake!

Happy Halloween!  I'm off to make finger jello.

Tag...you're it!

I love beautifully wrapped packages, but I usually settle for some simple paper and a great gift tag. If you're of the same mindset, a few ideas...

Darling chalkboard (reusable!) gift tags from etsy seller heart of light, via armelle.

FREE printable mailing labels...or gift labels...or bin labels if your new years rezzy is to get organized...from Oh, Smile.

Jewel-toned mini cards from The Paper Addict. Great prices!

Old favorites...thin wood tags from Bell'ochio.

Also loving their vintage French baggage tags. (psst! they just updated their on-line shop)

Of course, if you're in the do-it-yourself mood, PaperSource is the go-to source for great supplies--stamps, paper, cord etc. Did you know that they have a blog now? It's chock full of great ideas and how-to's. I also have to say, if there is a store anywhere near you, I found the BEST stocking stuffers there this year. Wacky, off the wall stuff you won't find anywhere else.

I'm thankful for this!

This being a STUNNING recipe for sweet potato casserole!

Hold on, don't click off of here yet, all of you potato haters! This recipe from Cooking Light a few years ago (yes! it's light!) has successfully converted EVERY person I've ever served it to into a sweet potato lover. The family voted me sweet-potato-bringer for every Thanksgiving from here until eternity after I made it the first time, and I've never felt any desire to fiddle with it's formula for delicious perfection. The crazy part is I usually see several people sneaking into the fridge to heap a little more on their plate at dessert time.

If you're the sweet-potato-bringer for your feast, please, PLEASE give it a try this year. You'll be thankful for ME!

Fluffy, Awesome, Sweet Potato Deliciousness

The potato part of recipe can be made a day ahead and refrigerated. I usually make the topping the day before as well, and just keep in a separate container until time to bake. And don't worry if the potato mixture is very thin when you pour it into the baking dish--that's what makes it taste almost like a souffle. Serves 10-12.
Potatoes:
2 1/4 lbs. sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 tsp salt
2 tsp. vanilla extract
2 large eggs
Topping:
2 cups miniature marshmallows
1/2 cup all purpose flour
1/4 cup packed brown sugar
1/4 tsp. salt
2 tbsp. chilled butter, cut into pieces
1/2 cup chopped pecans, toasted
1. Preheat oven to 375.
2. Place potatoes in large pot, cover with water. Bring to a boil, reduce heat and simmer 20 minutes or so until very tender. Drain, cool slightly.
3. Place potatoes in a large bowl. add half-and-half, 3/4 cup brown sugar, salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs, beat well. Pour mixture into a 13" x 9" greased baking dish.
4. To prepare topping, sprinkle miniature marshmallows over top of casserole. (This is the one place I do mess with the recipe. I can't resist accidentally spilling too many onto the top). In a medium bowl, combine flour, 1/4 cup brown sugar, 1/4 tsp. salt. Cut in butter until mixture is course crumbs. Stir in toasted pecans and sprinkle over marshmallows.
5. Bake at 375 for 30 minutes or until golden brown.