WE WISH YOU A MERRY CHRISTMAS

Merry Christmas to all my friends in Bloglandia.
May you have a White Christmas
… a Pink Christmas
… or the Christmas of your dreams.

Barbara


SANTA STOPPED HERE

Everyone loves getting presents and I’m no exception! Imagine my glee at finding not one, but two packages on my back porch when I go home the other day.

One was from my dear friend and talented artist Jo-Anne Coletti. What a box of cheer! I just kept pulling more treats out. I knew I should make and serve dinner quickly, so I could enjoy the irresistible almond, coconut and chocolate chip cookies.I debated saving them for dessert. But when my husband and son walked into the kitchen and saw the cookies on the counter, I decided to I invoke the always eat dessert first rule.

For delayed gratification, she provided a package of apple pie bread. Hmm… maybe that should be dessert???

In addition to a cornucopia of chocolates and sweet treats, Jo gifted me the sweetest treat of all… one of her ceramic heart ornaments with hand-painted roses. Must have one for yourself? Go to www.vintagerosecollection.com
Wow! What did I do to deserve ALL this? Thanks Jo.

The second box, from my phone buddy and shabby chic-er extraordinaire, Janet, contained an equally delightful surprise. One of Janet’s amazing Nighteas.
Crafted from an antique rose teacup and saucer, and topped with a pink candelabra bulb, these romantic nightlights are truly dreamy. Words do not do her teacup creations justice. So, see for yourself.
Janet added Nighteas to her superb assortment of shabby furniture, artwork, china, gifts and lighting . Trust me, you need one…maybe two. You’ll find more details at www.shabbyfufu.com.

COOKIE EXCHANGE
In the magazine world, in order to meet publishing deadlines, Christmas photo shoots often take place in July. Just try to find gingerbread men in New York City when it's 90 degrees!

My mom was often pressed into service to bake all sorts of Christmas specialties to appear on the pages of my magazines. Here's her recipe for gingerbread. She made a batch this week and this year, we got to eat them right away... instead of waiting for them to star in a photo shoot first!


MY MOM’S GINGERBREAD
1 cup of brown sugar
1/2 cup of butter or margarine, softened
2 eggs
1/4 cup of molasses
3 cups of flour
2 teaspoon ginger
1-1/2 teaspoon of baking soda
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Gingerbread cookie cutters
Currants for eyes
Tube of icing for features

Beat sugar and shortening together in a large bowl until well mixed. Add eggs and molasses and beat, then stir in the rest of the ingredients. Cover the bowl and refrigerate for 1 hour. Remove from refrigerator. On a floured board roll out to 1/8” in thickness. With cutters, cut into shapes. Place on greased cookie sheets . Put 2 currants on each one for eyes. Preheat oven to 350 degrees F and bake for 10 minutes. Remove and cool on rack. For mouth decorate with icing as desired.

Photo Credits:
Ornaments & Santa photographed by Dan Mayers at The National Christmas Center, Paradise, Pennsylvannia. Gingerbread photo by Dan, too.