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I was waiting Christmas from September but when they came deep in the heart I was already waiting for the spring 🙂 It’s good that for Christmas everything was planned and I knew that maybe it”s the first and the last Christmas when I can spend a lot of time doing something for them. So I didn’t hesitate and did almost everything I could. That’s why in this blog before Christmas there was no entries – I didn’t want that the surprise presents were known before getting them.
This (now it’s last) year I made gingerbread cookies for the first time. And I wasn’t lazy so I made two gingerbread houses. This cute house was brought to my son”s group in the kinder-garden. I finished it in tree days without a hurry 🙂 The first day was set for baking the houses, the second – for building those houses, the third – for baking and making decorations. It was fun 🙂 and scary – when I wanted to show houses to my kids and one of them started to rip the Christmas tree while the other tried to take off the door from the other house 🙂 And then I had to hear a lot of prayers “Mommy, please please please let me eat this house”, my heart was aching saying “Sorry, not now”. I regret to say that we didn’t taste neither of houses… The second house went left in the place where we celebrated Christmas. Who ate it said that it was very tasty (what can you expect when lickerish family eats the house for whose decorations was used half kilogram of sugar powder?) 🙂
Now I will try to write down all sources of ideas/recipes that next time when I decide to make gingerbread houses I could spend less time browsing the web 🙂
The template of the house is taken from Martha Stewart”s website
The houses were glued and the snow was made from royal icing. The proportions for royal icing I used: 1 egg white, 200 g sugar powder and pinch of lemon acid. This amount was enough for building the houses and make a little bit of snow on the roof. But for icicles and to cover all roofs with snow I had to make royal icing two more times. So in total I made white royal icing three times.
I tried to make almond herringbone from Neringos blog, but baked sponge-cakes” tops were very slender so herringbones bow down. I was afraid to proceed with Neringa recipe descriptions so I just one more time prepared royal icing, coloured it with green food colour and sprinkle with it herringbone” sponge-cakes. But what can I say… the wind was very strong and for more it started to snow so my herringbone were leaning.
Next it was time for snowmen. I saw very beautiful snowmen in Minjina Kuhinjica blog but I used only visual material for making snowmen” scarfs. My snowmen are made of Coconut candies that I saw in Jogos mityba
Snowmen scarfs I made from Chewits candies.
I think I wrote all the sources. Hope that it will be helpful not only for me in the future but for someone else more 🙂
I baked this challah a lot of times, because I just love it. The last time I baked it I prepared the dough and to rise the first time I put it in a fridge for the night. The next morning I took it out, formed challah and let rise it the second time, then baked it. So that morning we had delicious breakfast with still warm challah.
When I found this recipe I was so exited that baked them a few weekends for breakfast. Cream makes them frangible and even when they are cold they stay very tasty. I bake half of the portion but it’s enough for two kids and two parents for the light breakfast. I really recommend you!
One more way to make your kids happy. Preparation takes time because you have to chill the dough long. But the cookies are delicious and we liked it, out kids kindergarden liked them too 🙂
This year I can say that we don’t have own apples. So when I got a bag of apples I wanted to try something new. And these muffins are different because apples aren’t mixed in the dough, they’re on top. They look nice and taste good.
It’s very bad when you don’t write the recipe in the blog after you eat the cake 🙂 Then you have to look for the recipe for a few days. I baked this cake when we were going to the village and strawberries were still in the season. It had to be all strawberry, but I had no time so I use rhubarbs as they were near me. Rhubarb and strawberry combination isn’t new – it fits perfectly. And the texture of the cake is more like sponge than a teacake. I liked it very much.