On this eve of Christmas, with still a boat load of presents to wrap, I am reflecting on what this season means to me.
We have moved, I finished school, and unfortunately attended a funeral in Chicago for my best friend’s daddy ~ all in this last week. I don’t know about you, but the holidays are always so frenzied without adding a bunch of these extra “life” situations.
Through it all I see more and more that all that matters are the people in my life, that I show them my love and we are able to spend time together, making memories.
Christmas is about love. Celebrating love of family, of friends and a special love given in the form of a baby so many years ago.
Though our move took longer than anticipated and we were literally working throughout most of today, we still had some time to stop and play a game, watch some Christmas movies and have some small kitchen successes in the form of yummy eats.
For me, showing love often takes the form of food. We made Christmas cookies, I have a quiche in the refrigerator for the morning and all the fixings for monkey bread. Later we will join with more family and there will be homemade bread, soup and lots of treats.
I hope you are enjoying your family and friends this Christmas Eve.
I hope tomorrow you will pause and reflect on what the day really is all about.
I hope your belly will be full with yummy food made with love.
And I hope you made the nice list.
These cookies are a much healthier version of those sugary sweet store bought cookies that everyone loves. You know you do. Try these, you won’t need to sneak those “other” cookies in your house again.
Recipe ~ Lofthouse Style Vegan Sugar Cookies
by Tammy Boyd
1/2 cup Earth Balance butter
1/2 cup organic, trans-fat free vegetable shortening
1 cup organic raw sugar
1 1/2 teaspoons vanilla
1 teaspoon lemon juice
Ener G Egg Substitute for 3 eggs
3 cups all purpose unbleached flour (or whole wheat pastry flour)
1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon nutmeg
Beat together sugar, shortening and butter until light and fluffy. Add vanilla, egg substitute, and lemon juice. Mix well. Sift together dry ingredients and add one cup at a time to sugar butter mixture. Mix until just combined. Turn out onto a lightly floured surface and knead very gently until dough just comes together. Roll to about 1/2 inch thick and either cut into shapes or circles. Bake at 350 for 9 minutes. Frost, decorate and enjoy!
3 cups confectioner’s sugar
2 tablespoons Earth Balance butter
1 teaspoon lemon juice
1 teaspoon vanilla
3-6 tablespoons almond milk
Food coloring & Sprinkles
Mix all ingredients together and add milk one tablespoon at a time until spreadable consistency.