Now is the time to stock up on Christmas cards for next year – Carlton has reduced their boxed loot by 90%!!! Thanks to Trola for the heads up on this deal… she managed to snag a box for just $2.00!
Edit: Props to ya’ll who took advantage of this amazing sale – which ended today at noon! That’s what I call a super-duper quickie deal!
I’m not a huge fan of Bluenotes, but do pay attention to their occasional sales (which tend to be colossal). At the moment, they’ve got Buy 2 Get 1 Free on almost everything online, plus 10% off your entire order, plus free shipping until December 31st.
I’m seriously considering taking advantage of this deal by way of graphic tees – so very cute – and already on sale! My favourites are “Oh Snap”, “I Heart Autobots”, “The Lynching of the Marshmallow by Mr. Chocolate and Mr. Wafer” and “You Complete Me”. Here’s a Complete List of Tees.
And with Buy 2 Get 1 Free, I think 3 for $20.00 sounds just fine to me… but to make it an even better deal, enter “register10” at checkout and get an additional 10% off! 3 graphic tees for $18.00! Woot woot!
Graphic tees not your style? Grab 3 Basic Tanks for $13.50 (3 for $15.00 – 10%). Or shop the entire online store and load up with a freebie, 10% off, and free shipping. Colossal!
If you’re like me and took some oh-so-precious photos over the holidays, here’s your chance to enlarge a few of them to 5×7 for FREE.
You’ve heard of the 12 Days of Christmas? Well I’d like to do a countdown of my 12 favourite Christmas confection recipes. There’s nothing better than sweets and treats for a happy holiday!
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Makes 24 cookies.
As Christmas approaches, I am always thankful for my family and friends. Just spending time with everyone is the best present ever.
Now I know you’ve heard that you should remember the true meaning of Christmas, beyond the glitz and glamour of gift giving and shiny decorations. But today I’d like to tell everyone to be thankful and remember every little blessing you have in your life RIGHT NOW. Because no matter what you’re looking forward to – a new love, a new baby, a new career – chances are that one day you’ll look back on this period in life (when you were so eager for something different) and miss these days like crazy. Always live in the moment.
One of my very favourite songs: You’re Gonna Miss This by Trace Adkins.
Meringues are the perfect sugary confection. They’re light, sweet and ideal for popping in your mouth while decorating the tree. A lot of people shy away from making them, but truly, the preparation couldn’t be simpler and the oven does all the work.
“Soft peaks” – the egg white mixture will be smooth and the texture of your favourite hair mousse!
INGREDIENTS
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours. Meringues should be completely dry on the inside (but do not allow them to brown). Turn off oven. Keeping oven door ajar, let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months. Makes 48 meringues.
Enjoy!
This year I plan on doing all of my Boxing Day shopping from the comfort of my quiet, temperature-controlled study… Online deals, woot woot! The greatest thing about online savings is that they actually go live on Christmas Day – perfect for passing time after you’re full of holiday goodness and realize there’s nothing left to do but hide or be pulled into doing the dishes :) Viva la computer!
It’s my twelve favourite holiday recipes countdown!
Why buy it when you can make it? This recipe yields 3 times the amount for 1/3 of the price, and I promise you’ll swear off the bottled stuff once you’ve tried this do-it-yourself version!
This oooh-so-good liqueur is also a serious contender when you’re out to impress… when was the last time you were served homemade Irish Cream on the rocks? Ha!
Let’s toast with an ol’ Irish saying ~
May your home always be too small to hold all your friends!
INGREDIENTS
1 cup half and half cream
1 (14 ounce) can sweetened condensed milk
1 cup Irish whiskey (can substitute Canadian or Scottish, I won’t tell!)
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
DIRECTIONS
In a blender, combine cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator for up to one month. Shake well before serving. Serves 16.
This moist and spicy bread actually tastes better the day after it is baked. Perfect for holiday gift giving… IF you can manage to save some for others. Tastes especially good with a frothy cappucino, fuzzy blanket and crackling fire!
Note: This recipe yields two 9×5 inch loaves. Greasing and flouring the pans is essential for easy removal.
INGREDIENTS
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Sprinkle with walnut pieces, if desired.
Bake for 60 minutes. Loaves are done when toothpick inserted in center comes out clean. Turn onto wire rack to cool completely. Makes 2 loaves.
Once upon a time…
Until December 24th, go grab a book to snuggle up with when the next 16 snow storms hit :) I’d like to strongly recommend a book on world travel – preferably to somewhere warm and tropical.
Get your coupon here.
On this wintry, stormy day, I was incredibly surprised to hear the doorbell ring. Who could it be? I ran to the door to find a snowy man in brown. The UPS dude came bearing gifts – more precisely, a gift for my sweetie, little Ryder. And the best part about the gift is that I get to have all the fun!
Never before have a seen such a huge hodge-podge of Christmas items as I have seen in Winners. Decorative items. Cookware. Gift wrap. Ornaments. Confections. Even Christmas-themed doggie treats!!!
(Reminder: This offer applies to all Homesense stores as well!)
I’ve heard that people either love or hate eggnog. What’s there not to love? It’s like drinking smooth, cold custard from a glass. Ingenious!
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
DIRECTIONS
Preheat oven to 325 degrees F. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Reduce heat to 250 degrees F and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from oven and immediately loosen cake from rim. Let cake cool completely before removing the rim. Serves 16.
Turtles have long been a traditional Christmas candy. Ahhh, the delight of finding that familiar striped box under the tree! And remember the year there was a “Turtle Shortage”? I certainly do! It was 2006 and not a Turtle in sight. Desperate consumers had to settle for Slow-pokes and good ol’ “Governor’s Table Chocolate Covered Pecans and Caramel”. Hopefully there will be plenty to go around this year!
INGREDIENTS
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves
DIRECTIONS
Preheat oven to 300 degrees F.
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 3-4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container. Makes 20 candies.
