Black Bean Soup

I had this delicious and healthy soup for lunch today. I started it in my crock pot yesterday afternoon. The slow cooking really brought the flavors together -- and made my house smell incredible. I sprinkled on a little grated extra sharp cheddar cheese, and served reduced salt Ritz crackers on the side (not forgetting to add a few to share with the pups). If you'd care to make your own, here's how I did it.

Black Bean Soup
1 lb. dried black beans, soaked and cooked
1 14.5 oz can petite diced tomatoes
4 carrots, diced
9 mini red, orange, and yellow bell peppers, diced
1 onion, diced
4 cups beef broth
1 t. coriander
1 t. oregano
1 t. marjoram

Place everything except the spices in the crock pot (you'll need at least the 5 qt. size). Stir, cover, and cook on LOW for 16 hours. Add the spices and cook for an additional 4 hours. Serve and enjoy.

Day 15: Frosted Sugar Cookies

It turns out that the thing that most puts me in the Christmas spirit is baking. Throughout the years, I've always made a selection of cookies, candies, pies, and breads during the holidays (Thanksgiving to New Year's Day). These cookies are one of my favorites.

If you've ever had the sugar cookies sold in bakeries or convenience stores that are really soft and covered with plenty of frosting and maybe some sprinkles, you'll know what these are like. The dough itself isn't overly sweet, so the addition of frosting doesn't make the teeth ache.

Soft White Sugar Cookies

 

2 eggs, beat well

1 C. shortening

1 C. sugar

1/2 C. milk

1 tsp. vanilla

4 C. flour

1/2 tsp. salt

1 tsp. baking soda

4 tsp. baking powder

Preheat oven to 400º F and lightly grease cookie sheets. In a large bowl, combine eggs and shortening; beat until fluffy. Add the rest of the ingredients and mix thoroughly - it will form a ball. Roll out dough on a floured surface to 1/4" thickness. Using your favorite cookie cutters, cut out the cookies and place on prepared pans. Bake for 8-10 minutes. Place on a rack to cool completely. Decorate with your favorite icing or frosting, and whatever candies or sprinkles make you happy. Make approx 4 dozen.

Day 14: Gingerbread Houses

Jay's house

For the first time ever, we made gingerbread houses this year.

When I was a child, we made our "gingerbread" houses out of graham crackers. It was a lot of fun, and some lovely memories. In fact, I don't know that I'd ever had gingerbread until I was an adult.

So when December rolled around, I knew I wanted Jay to be able to have memories of making a gingerbread house, and I wanted to do it from scratch, with gingerbread.

I went on the internet to search for recipes and, using this recipe:

Gingerbread House

I made the gingerbread, but used templates that I created. The recipe made enough to make 2 houses, a few mistake pieces, and about 3 dozen small gingerbread people.

Creating these is at least a two day process. The first day is dedicated to making the dough and pieces. It's important to let them cool completely, so let them cool overnight. The next day, the icing is made and used to "glue" the pieces into the proper form. Let it set for at least 30 minutes, then let the decorating begin.

Using the icing and a selection of candies, Jay and his girlfriend Miss S. decorated the houses. There were M&Ms, gumdrops, Nerds, Sweetarts, miniature candy canes, Laffy Taffy, Gobstoppers, and Kisses, all used to great effect.

Miss S's house

 So today's idea: make your own gingerbread houses from scratch.

Peanut Butter Cups

Jay asked me to make him something sweet to eat a couple of days ago.  So, today I did.

Peanut Butter Cups
2 cups peanut butter
1 cup powdered sugar
1 package graham crackers
1 stick butter
2 - 12 oz. packages milk chocolate chips
1 tablespoon shortening
mini baking cups

Break the graham crackers into a gallon size plastic zip bag, then crush with a rolling pin until finely crumbled.

 

In a large microwave-safe bowl, put the butter

and the peanut butter.

 Cover loosely with a paper towel, and microwave on high 1 1/2 minutes.  Stir to combine.

Add in the powdered sugar

and the graham crackers

and mix until thoroughly combined, and the mixture forms a stiff dough.

Get out a piece of waxed paper.  With your hands, shape the dough into small, flattened circles, using about 1 teaspoon of dough per circle.  Do this until all the dough has been used.

Next, get some water boiling in a double boiler.  In the top pan (or bowl, like I used), put the chocolate chips

and when they have mostly melted, add the shortening.

The shortening helps make the chocolate silky smooth, and makes it flow well.  While the chocolate is melting, set out the paper cups so that they are ready to be filled.

Place a peanut butter ball into the chocolate,

turning to coat.  Remove,

and place in a baking cup.

Repeat this process until all of the peanut butter balls are coated, then set them aside to let the chocolate set.

As you can see, mine are not perfectly even, but I think that's part of their charm.  And they still taste fantastic.

They're not limited to cups either.  The dough can be rolled out on waxed paper and cut into any shape you like.  Christmas trees, Valentine hearts, Easter eggs...Whatever you can imagine!