The Break.

 The last two weeks were twelve glorious work free days.
This year, I didn't embark on any crazy out of town adventures.
Just a lot of hanging out at home, doing the things I never get to do, or hardly have time for.
Working on a few projects, and did a little exploring in my extended backyard.
It was amazing.


I had my third annual "off the grid baking day".
Where I lock myself in my house and bake until the cows come home.
Or I run out of ingredients.
Whatever happens first.

Like these Snowballs.

 

And put together some treat boxes for a few friends.
Including my favorite Spumoni Cookies - several people asked for them this year. Which makes me so happy!

  
Enjoyed being at home.
In the daytime.
With Mylie by my side.

Checked out a new restaurant in town with some friends.
And went to Walgreens afterward. Because, Walgreens. 

 Practiced being a reindeer

Made my dad come over and help hang my Christmas present. 

Isn't it gorgeous.
I can't stop staring at it.

Watched hours of cheesy Lifetime Christmas movies with my mom.
Yes, that is Whoopi Goldberg as Santa. Including white Santa dreads.

 

Finally opened my Christmas gift from last year, an enamel pot and made my Grandma's award winning (really!) Beef Burgundy recipe. 

 And invited a couple friends over to try it.
Wine & cheese included.

Worked on a house project that I have been planning in my head.

It only took me 4 years to actually get started.  

 Cleaned.
Everything.

 Made breakfast.
Like actually made it.

 And enjoyed whipped cream.
Probably a bit too much.

 

Did a little clearance shopping at Target.

I think Smiles is pretty happy about it.

 Went into the City and had a nice lunch w/ my mom at the Beach Chalet.
And caught this incredible ring around the sun.

 And took in a view of the love of my life.

Enjoyed a sky party from the comfort of my living room.
With one snoring Schnoodle by my side.

Had some friends over for tea & cookies.
And puffs.

 Good, longtime friends.

 Exchanged the exact same gift with the bestie.

 Made a lot of damn good coffee.

Adopted a sister for the day and headed to Monterey with the fam.

Where a really nice lady walked up to us and handed us free tickets to the aquarium!

Even the octopus was in a great mood and came out to show off twice!

Checked in on the sunfish. They are my favorite fish.

Brought a #notfoodpoisoning care package to a friend who was the plague's latest victim.

Ramped up for 2014.

Spread a little Baked Brie joy.

Ubered. In costume.

 Went on a boat.
(But not really).

And finally, FINALLY, ordered cable. Got a new TV. And AppleTV.
Just in time to go back to work and not have any time to sit at home and watch it.

And it was all good. Just so, so good.
Grateful that I had this chance to just hang around and be for almost two weeks.
Just what I needed.

Happy New Year, friends!

Peppermint Puppy Chow {Pintertest Kitchen}

The Pintertest Kitchen for December is here.
So far I've tested three recipes.
Gingerbread Man Garland.
Gingerbread Whoopie Pies.
And, Peppermint Puppy Chow.

The garland was a disaster. I had a crime scene of mangled gingerbread men all over my kitchen.
The whoopie pies had promise, but I made the cakes too thick, and the cake to frosting ratio was off.

But the dog days were over with the Puppy Chow.
I modified this recipe a bit.

1 Box (approximately 10 cups) Rice Chex
12 candy canes - smashed
16 oz vanilla candy melts
1 1/2 cups powdered sugar
1/2 bag Andes Peppermint Crunch


Stir candy melts over low heat until melted.

Smash candy canes. (It's therapeutic)

When candy melts are completely melted and smooth, in a large bowl immediately pour over Rice Chex.

Coat completely and fold in candy canes.

Pour Chex mixture into a brown paper bag along with powdered sugar, close, and shake. (Also therapeutic).

When completely coated, toss in half of the Andes mints.

Pour Puppy Chow into serving bowls and top with Andes Mints and additional candy canes.

I suggest pairing with a hot cup of cocoa topped with a mound of whipped cream garnished with leftover candy cane and Andes crumbles.

Linking up this candy cane goodness with Jessica's Pintertest Kitchen!

Pintertest Kitchen:Glazed {Maple} Brown Sugar Pumpkin Cookies

Let's talk.
What are your favorite flavors?
I pretty much am the quintessential white girl who will eat any and all things pumpkin.
Well, except the PSL at Starbucks. I used to love it when it first came out, I feel like the recipe has changed.

Anyway, that's neither here nor there.

What is here are these ingredients:

Whoa, how did that glass of wine get in there...

Alright much better.
Combined, these ingredients make some divine pumpkin cookies.

And let me tell you, I'm pretty picky about pumpkin cookies. I find that most of the time they have a weird cake like texture. With a sticky filmy coating.  Dislike.

These cookies have that same cake like texture, however no filmy business, and instead, are topped with a brown sugar glaze, which make the sticky factor irrelevant.

Speaking of brown sugar, do you have a favorite sugar? Granulated? Confectioners? Sanding?
Mine is brown. Hands down.

And this recipe calls for it in the cookie as well as the glaze.  I knew this would be good.

I also love any excuse to use my cookie scoop.
I consider her my magic wand in the kitchen.

The cookies came out of the oven beautifully, and cooled nicely while the next batch baked.

By the time the last batch was in the oven, I had the glaze simmering.
And here is where the best part comes in - add 1/2-1 tsp of maple extract to the glaze.
TRUST.

I also recommend subbing the vanilla extract in the cookie dough for maple extract.

Pour yourself a tall glass of milk, pile up some of these babies, light your favorite fall candle and enjoy.


Original Recipe by Sarah from Clover Lane:

1 cup butter, room temp

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla maple extract

2 cups flour

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1/4 tsp salt

Glaze:

3 TBS butter

1/2 cup firmly packed dark brown sugar

1/4 cup milk

1 1/2-2 cups confectioners sugar

1/2-1 tsp maple extract

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and the sugar together still fluffy.

Blend in pumpkin, egg and vanilla.

In a separate bowl, stir together flour, baking soda and powder, cinnamon and salt.

Mix flour mixture into the butter/sugar mixture.

Drop tablespoonfulls 3 inches apart on lightly greased cookie sheets.

Bake the cookie for 10-12 minutes until golden around the edges.

Remove warm cookies and transfer to racks.

Let cool completely for at least one half hour, then frost with glaze.

For glaze:

In a medium sauce pan, heat butter and brown sugar over medium heat until bubbly.

Cook, stirring constantly, for one minute or until slightly thickened.

Beat in the milk.

Blend in confectioner's sugar until the glaze is smooth and spreadable.

Keep the sauce pan over the stove on the lowest possible heat to keep from hardening.

I give this recipe 5 gold stars (one for each cookie I ate) and am linking up with Jessica's Pintertest Kitchen!

It's an exciting month to link up, she's got a giveaway going on - check it out! TRUST.