Tuesday, December 30, 2008
Sunday, December 21, 2008
Merry Christmas
Charlie is very excited about Christmas, Christmas trees, and Santa this year. On the night we decorated our tree he told us it made him so happy. "Now I know Christmas is near." Charlie is really excited about Santa now that Christmas is just around the corner. He has drawn pictures for Santa, reserved candy canes on our tree for him, and made gingerbread cookies with LOTS of sprinkles. (Sam ATE lots of sprinkles.)
Charlie was so excited to meet Santa this year. We went to see the downtown Macy's display, which was great, and visited Santa afterwards. Charlie went right up onto Santa's lap and Sam just stared. He did get on his lap for a quick photo. Charlie gave Santa a hug goodbye. I wanted to give him a hug when we left for being so sweet and gentle with all of my boys!
Charlie was so excited to meet Santa this year. We went to see the downtown Macy's display, which was great, and visited Santa afterwards. Charlie went right up onto Santa's lap and Sam just stared. He did get on his lap for a quick photo. Charlie gave Santa a hug goodbye. I wanted to give him a hug when we left for being so sweet and gentle with all of my boys! P.S. Doesn't Charlie look old in this photo...where has my toddler gone?
Merry Christmas to all of our friends out in blogosphere....we hope you have a wonderful holiday.
Merry Christmas to all of our friends out in blogosphere....we hope you have a wonderful holiday.Sunday, December 14, 2008
Halloween at Christmas....?
Sam loves his sheep costume. Everyone said he stole the show. He was very cute!
We had our Christmas program today at church. This year the shepherds had a flock of animals. There was a bat, sheep, giraffe, zebra, and mouse. It was a cute show!
Charlie showing off his costume. He loves dressing in animal costumes lately!A trip to the zoo
When Chris asked about the zoo all Sam could talk about was fish. Both boys love the coral reef tank.
Thursday, December 11, 2008
Our Favorite Sugar Cookies
PERFECT VEGAN SUGAR COOKIE RECIPE This makes about 36 cookies.
1 cup Earth's Best "butter"
3 3/4 cup all-purpose flour
1 cup white sugar
2 teaspoons baking powder
2 whole egg replacements (Ener-G)
1/4 cup tofu cream cheese (Tofutti)
1 teaspoon vanilla extract
Directions:
1.
In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add the flour, baking powder and tofu cream cheese. You may have to use your hands at this point to finish the mixing. Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple hours.
2.
Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets or use a non-stick foil.
3.
On a lightly floured surface (we taped down a sheet of non-stick foil to our counter top instead), roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets.
4.
Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
PERFECT VEGAN ICING RECIPE Each batch is enough to easily coat 24 cookies.
2 cups confectioners' sugar
1/2 teaspoon of almond extract
6-8 teaspoons of soy milk (Silk Vanilla)
Assorted food coloring
4 teaspoons of light corn syrup
Directions:
1.
In medium bowl, stir together confectioners' sugar and soy milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2.
Add food coloring to desired intensity. Dip cookies and allow to dry overnight.
We made these cookies last year at Christmas and Charlie loved making them....you can see pictures on the 2007 blog posts.
1 cup Earth's Best "butter"
3 3/4 cup all-purpose flour
1 cup white sugar
2 teaspoons baking powder
2 whole egg replacements (Ener-G)
1/4 cup tofu cream cheese (Tofutti)
1 teaspoon vanilla extract
Directions:
1.
In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add the flour, baking powder and tofu cream cheese. You may have to use your hands at this point to finish the mixing. Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple hours.
2.
Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets or use a non-stick foil.
3.
On a lightly floured surface (we taped down a sheet of non-stick foil to our counter top instead), roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets.
4.
Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
PERFECT VEGAN ICING RECIPE Each batch is enough to easily coat 24 cookies.
2 cups confectioners' sugar
1/2 teaspoon of almond extract
6-8 teaspoons of soy milk (Silk Vanilla)
Assorted food coloring
4 teaspoons of light corn syrup
Directions:
1.
In medium bowl, stir together confectioners' sugar and soy milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2.
Add food coloring to desired intensity. Dip cookies and allow to dry overnight.
We made these cookies last year at Christmas and Charlie loved making them....you can see pictures on the 2007 blog posts.
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