So this is my little Luci's first Christmas, and as a tradition in our family I make each of our children's stockings.  I just finished hers today~

The front

and the back

I love how it turned out!~

Now onto what has been developing in our home.  Our elf, Pinocchio, has been pretty busy it seems when he returns from reporting to Santa...

Our daughter's have waken up twice to find him being sweet to Snow White! Little rascal.

I guess when Snow White isn't around for games and stories, he get's a little bored and into mischief...he opened one of our family gifts!

My husband has now become a master doughnut maker.

Pinocchio also crowned our Christmas Tree with Mrs. Potato Head...poor Mrs. Potato Head.

 How can you get upset with an elf that studies the Bible?

And holds Baby Jesus.

We can't wait to have him back in our home next year!

 Besides yummy doughnuts, we've been enjoying a delicious goat cheese my friend introduced me too a few weeks ago, it's Amazing! But top that cracker with Boursin goat cheese and homemade "Crazy Tangy Cranberry Sauce" another friend made, and you get Christmas on a cracker in two bites.

Chocolate Candy Cane Hearts

I found these Adorable candy cane hearts on glorioustreats.blogspot.com.  They're so cute and so simple to make!  My favorite kind of crafty treat.

I think they're the perfect Christmas treat for my daughter's amazing school teacher.

Pick your candy canes, mini or large, I used large.  Place a piece of parchment paper on a cookie sheet.  Place candy canes on parchment paper and position into heart shapes.  

For 2 large hearts, melt 1/3 bag white chocolate chips (I used Ghirardelli) for 30 seconds at a time.  White chocolate never fully melts to the same consistency as milk or dark chocolate without caking.  So melt it carefully, mixing with a fork in between melting times until you get a spoonable consistency.  

While chocolate is melting I like to crush one candy cane into a mixture of small chunks and powder.  

Spoon chocolate into 1 heart at a time.  If the candy canes move around, reposition them together and continue spreading until the chocolate is touching all interior sides of the heart.  

Sprinkle with crushed candy canes.  I also used white sugar crystals to give my hearts an extra fancy touch and sparkle!

Place cookie sheet into freezer for 10 minutes until chocolate has set.  Take out of freezer and place on counter until the hearts reach room temperature.  

Package as you wish! I'll be placing mine inside cellophane bags with ribbon to finish.

Smart Little Cookie Tip:

You can use any sprinkle your heart desires; jimmies, colored sugar sprinkles, crushed cookies...also, you could use milk or dark chocolate to fill the hearts.

Chocolate-Peanut Butter Chip Cookies

It has been a very long time since I last posted any recipes-5 months!  I've been very busy with my new sweet baby girl, my adorable 2 older girls and our new 5-year-old Shih Tzu doggie, Shamu.  My blog has not been far from my thoughts though.  Today I was in a chocolate chip cookie mood.  Not just any chocolate chip cookie...an ooey gooey chocolate chip cookie.  The only issue? I was out of my staple, I Can't Believe It's Not Butter spread...great.  So what did I do? What I always do, I improvised.  After all, ooey gooey chocolate is always worth an improvisation.  

I wanted to name these I Can't Believe There's Only 1 Tablespoon of Real Butter Chocolate-Peanut Butter Chip Cookies, but for the sake of title space, I shortened it.

 These cookies are crispy on the outside, moist and dense on the inside.  

Makes 2 dozen

The Recipe

1T unsalted butter, melted            2 1/4 c unbleached flour (or all-purpose if you prefer)

3/4 c granulated sugar                  1 t baking soda

3/4 c packed brown sugar             3/4 t salt (I use Real Salt-it contains healthy minerals!)

1 large egg, plus 2 egg whites       1/2 pckg chocolate chips (I use Ghirardelli Bittersweet)  

1 1/2 t vanilla                              1/4 pckg Reese's peanut butter chips

Preheat oven to 350 degrees.  Beat sugars with melted butter, it will resemble moist sand.  Add egg, egg whites and vanilla.  Mix until blended.  

Combine flour, baking soda and salt in a small bowl; gradually add butter mixture, mixing just until blended.  Add chocolate chips and peanut butter chips, mix until evenly blended.

Using a cookie scoop, scoop and press dough against mixing bowl, compacting it tightly.  Place on cookie sheet that has been lined with sprayed parchment paper.  Bake until cookies start to turn golden on top, take out of oven and let cool on wire rack.

Enjoy!