Christmas Cookies

Last Tuesday, we baked and baked and baked. I think it turned out to be about 75 cookies. A batch of gingerbread cookies (my first time making) and two batches of sugar. Eva loved helping me, although it would drive me crazy because she wouldn’t conserve the space of the rolled out dough and just put down the cookie cutters wherever haha! We divided them all up and brought them to neighbors and friends. This was by far Eva’s favorite part, and she was so sad when it was over! Quite a fun day.

Here’s the soft and chewy gingerbread recipe I used. I loved them, but next time will cut the ginger in half.

Here’s my favorite sugar cookie recipe.

In the evening, Eva and I went over to our neighbor’s house to build gingerbread houses. We had our fill of sweets that day for sure.

Egg Scramble

I make this egg scramble probably five times a week. I do change it up from time to time, add in different kinds of veggies, add in turkey sausage, different spices, different toppers. But overall, it’s always delicious, filling, and super fast to make… not as fast as this video, but almost.

How I make my basic egg scramble each day:
1. Chop veggies (usually 3-4 mini bell peppers, a big handful of spinach, a bunch of mushrooms, and a part of an onion)
2. Sprinkle in some seasonings (I usually use Mrs. Dash Garlic & Herb or Original, garlic powder, salt and pepper)
3. Sauté them on a nonstick pan for about 8 minutes
4. Mix in two eggs (or one with some egg beaters), cook until eggs are done
5. Garnish (usually I use fresh salsa, a little shredded cheese, and occasionally avocado and cilantro)

DEVOUR and share it with Finn because he can’t get enough either!

6th Day of Christmas: Sugar Cookie Recipe

A couple years ago, I tried out three sugar cookie recipes. The first was my current favorite, made with shortening. The second was a classic sugar cookie recipe that had a lot of great reviews, but dried up easily. The third turned out to be my all-time favorite. They’re made with sour cream and aren’t terribly sweet, so when you add icing, it’s not a complete sugar overload.

I’ve got a lot of little gifts to hand out, like for neighbors, TJ’s coworkers, and teachers, so one evening this week I made a batch of cookies. When I started, I thought it looked like it wouldn’t make enough so I doubled the recipe. Turns out I made about 80 cookies… whoops! I guess one batch would have sufficed. But, oh well! You can really never have too many cookies, am I right?

Here’s the recipe. I cook mine for exactly 11 minutes. 10 minutes might even be better, but anything longer than 12 won’t make them taste as good, in my opinion.

Sugar Cookies


  • 3 1/2 cups flour
  • 1/2 cup butter
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract


  1. Sift together flour, baking soda, and salt in bowl and set aside.
  2. Cream butter sugar, egg and vanilla. Beat 2 minutes.
  3. Add sour cream and beat well.
  4. Add dry ingredient mix (flour, baking soda, and salt) and blend well.
  5. Roll on floured board to desired thickness. (1/4 inch thick will create thick cookies that will stay moist for up to two weeks).
  6. Cut into desired shapes with cookie cutters.
  7. Bake on greased cookie sheet at 325°F for 12 minutes.
  8. Allow cookies to cool completely before decorating.


Cinnamon Swirl Chocolate Chip Bread

I don’t have any photos to accompany this post because we ate it up quickly and I’m just linking up to the recipe so I don’t forget it. But I had to let you know I made a DELICIOUS quick bread recipe from Sally’s Baking Addiction, one of my favorite dessert blogs. I made half of the batter as mini-muffins and the other half a small loaf of bread. Make this recipe now!

And if you don’t have buttermilk in your fridge just add the lemon juice to milk, like Sally suggests. Worked perfectly for me when I made the bread!


Graham Cracker Toffee Crunch

I am a sucker for toffee. It’s my favorite. One year I took a cooking class and learned how to make it perfectly. But the next year when I tried to make it again, I couldn’t ever get the perfect texture and taste like I previously had learned! It was so frustrating. I tried it over and over, never getting it right again even after buying a candy thermometer so I stopped trying to make it at Christmas.

So, when I saw this recipe on the Six Sisters’ Stuff site with their review I knew I had to try it! It was so easy, virtually fail proof (unless you keep it on too long and burn it… cough…TJ did this accidentally when he was helping me make it in KY!), and SO tasty. I’ll be making it each Christmas season from now on for sure!

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Oh, and bonus photo: I wrapped up a bunch of treats for our doormen and next door neighbor and attached a pass-along card on each! Easy missionary opportunity 🙂

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