Let it snow

While I am writing this, it is -3°C outside and a light snow is falling. That would be lovely, except that I have to go out soon to pick Becca up from school.

Leaving the house now takes ages due to all the layers we have to put on. The girls even need to wear ski pants to protect their pants from getting wet.

But it sure is nice to look outside the window and gaze upon the white scenery.

Here is hoping we get snow for Christmas as I have yet to experience a white Christmas.

One of our holiday activities this year was candle-making. A place near us offers this activity yearly, but this was the first time that Becca showed an interest in going.  It was the first time for Sarah and me.  

When you get there, you get a wick, the size of which depends on how long or thick the candle you want to make will be.

Then, off one side of the room are multiple containers of melted wax in the colors of the rainbow.

You dip the wick into the wax of choice and allow to dry. You can hasten the drying process by dipping the wax in water and carefully wiping off the water droplets. Not wiped off properly, the candle will have tiny pustules all over.

You continue doing this until you get the size candle you want.

Then it is time to decorate the candle, which you do by cutting the end off and you will see the beautiful cross-section. From that bit you cut off, you then slice off discs and use those to decorate the candle.

The final step is then dipping the finished candle into clear paraffin to set the discs so they will not fall off.

These make nice gifts for loved ones, as each candle is truly a labor of love.

Other gifts, which I usually give around Christmas time, are baked goodies. This year I baked butterscotch and a variety of cookies.

This article may come out too late for you to bake the cookies as gifts, but these are good the whole year round and is nice to have in the freezer for when a hankering for cookies come about.

Icebox cookies (or Slice and bake cookies)

I got the recipe from my friend, Rema. She shared this recipe on her Instagram account beyondriceandspoon. Go check out her profile as she shares a lot of mouth-watering recipes.

INGREDIENTS:

2 ¾ cups all-purpose flour

½ tsp salt

½ tsp baking powder

½ tsp cream of tartar

1 cup unsalted butter, softened

1 cup granulated sugar

2 egg yolks*

2 tsp vanilla extract

Optional flavors:

1. Chocolate – add ¾ cup chopped chocolate
2. Cranberry and almonds – add ½ cup chopped almonds and ½ cup dried cranberries
3. Nutella and hazelnut – reduce sugar by 2 tbsp and add ½ cup Nutella after mixing in the eggs. Add ½ cup chopped roasted hazelnuts at the end.
4. White chocolate and macadamia – add ½ cup chopped white chocolate and ½ cup chopped macadamia nuts at the end.

Method:

1. In a medium-sized bowl, whisk together the flour, salt, baking powder and cream of tartar. Set aside. 
2. Cream together butter and sugar until light and fluffy, about 3 minutes.
3. Add the egg yolks one at a time, beating well after each addition.
4. Mix in the vanilla.
5. Slowly add in the flour mixture, making sure that the beaters are on SLOW as to avoid flour flying everywhere. Only mix until there are no more traces of flour. Add optional add-ins if using.
6. Divide the dough into 2 and form into logs. Wrap in wax paper or plastic wrap and refrigerate for at least an hour. TIP: If you have paper towel rolls, save the cardboard in the middle. Then you can put the cookie logs in the middle so it keeps its shape in the fridge.
7. You may also freeze the cookie dough. Just remember to thaw overnight in the refrigerator when you want to bake it. 
8. TO BAKE: Preheat oven to 375°F/180°C. Slice the dough log into ¼-inch thick discs and place on a parchment lined baking sheet an inch apart.
9. Bake for 10-12 minutes or until slightly golden brown.

*freeze the egg whites for future use or make some lenguas de gato.*