Christmas Spirit

It's December 1st everybody! And I guess you could say we're already feeling the Christmas spirit around our house. I made a batch of Chewy Mocha Chocolate Peppermint cookies...they were amazing, if I do say so myself. :-D 

I used Andes Peppermint pieces for the garnish.

And melted chocolate chips for the icing. 

And then someone (I think it was Audrianne) pulled out the Santa hats...you know things are gonna get crazy when they appear. Thankfully, the Reindeer Antlers remain mysteriously MIA. 

Merry Christmas! (24 Days early, that is!)

Thanksgiving Weekend

I loved Thanksgiving this year! (as I always do:-) Seeing our family was so...amazing! Lindsey and I had a blast, and when we said our goodbyes today, everyone was thoroughly exhausted! We played basketball, four square, frisbee, Rook (or at least those who understood it did...which is to say, not me!) we went running, biking, walking, we stayed up until midnight playing "Mafia" around the campfire (drinking far to much hot cocoa!), we went ice skating, rollerblading, we played tag in the dark until our fingers were numb with cold, we ate, ate and ate, and best of all...we laughed nonstop the whole weekend about things that really just aren't funny... :-D

                                                           Part of Thanksgiving dinner

                                     And the desserts! (Oh, I ate way to much pie, I really did...)

                                      Katherine's cheesecake, it was truly and really very good!

Lindsey about to enjoy MORE food. :-) (I say more because we had over indulged on Ritz Bitz with cheese beforehand...;-)

The Turkey was ever so delicious :-)

And we had a WONDERFUL time ice skating this morning!

Thanks to Grandma Barbara for taking all the ice skating pics :-)

A few of us fell down, but we just got back up and kept on skating...

This is the only one of myself I'm posting :-) 

Enjoying some Mexican food :-)

I finally let Emmaline try out my camera, here is one of her pics. She's not bad :-)

I miss my grandparents and cousins really badly, but I know we'll see them again soon (at least I hope!)

And I  really am to tired to keep posting so I'll catch ya later!

Thanksgiving Day

Well, Thanksgiving Day is soon to be upon us again! I have been spending the morning cleaning like crazy to try to make a dent in everything there is to do. I'm making a Sweet Potato Pie with Marshmallow topping later on today. I think it will be delicious... (At least I very much hope so!) Below is the recipe I'm going to use: (recipe from Southern Living)

Sweet Potato Pie with Marshmallow Meringue

Wow guests this weekend with a sky-high marshmallow meringue on this sweet potato pie. Be sure to lightly pack the mashed sweet potatoes in your measuring cup for a fluffy filling.

Ingredients

• CRUST:
• 1/2 (14.1-oz.) package refrigerated pie crusts 
• Parchment paper
• 1 egg yolk, lightly beaten 
• 1 tablespoon whipping cream
• FILLING:
• 1/4 cup butter, melted 
• 1 cup sugar 
• 1/4 teaspoon salt 
• 3 large eggs 
• 3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes) 
• 1 cup half-and-half 
• 1 tablespoon lemon zest 
• 3 tablespoons lemon juice 
• 1/4 teaspoon ground nutmeg 
• MARSHMALLOW MERINGUE:
• 3 egg whites 
• 1/2 teaspoon vanilla extract 
• 1/8 teaspoon salt 
• 1/4 cup sugar 
• 1 (7-oz.) jar marshmallow crème
• Preparation

• 1. Prepare crust: Preheat oven to 425°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper.
• 2. Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture. Bake 6 to 8 more minutes or until crust is golden. Transfer to a wire rack, and cool. Reduce oven temperature to 350°.
• 3. Prepare filling: Stir together melted butter, 1 cup sugar, and next 2 ingredients in a large bowl until mixture is well blended. Add sweet potatoes and next 4 ingredients; stir until mixture is well blended. Pour sweet potato mixture into prepared piecrust. (Pie will be very full.)
• 4. Bake at 350° for 50 to 55 minutes or until a knife inserted in center comes out clean, shielding with aluminum foil to prevent excessive browning. Transfer pie to wire rack, and cool completely (about 1 hour).
• 5. Prepare meringue: Beat egg whites and next 2 ingredients at high speed with a heavy-duty electric stand mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form.
• 6. Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining marshmallow crème, beating until smooth (about 1 minute). Spread over pie.
• 7. Bake at 400° for 6 to 7 minutes or until meringue is lightly browned.
• 8. Enjoy!