It’s the most wonderful time of the year! Again. Already! Who else is excited for Christmas? Each year it comes faster and faster (I swear), and I even finished half of my holiday shopping this past weekend. Not to mention a whole lot of baking and eating. I traveled home to Wisconsin last Tuesday through the end of the week. First thing on my agenda: cinnamon chip scones! My mom baked them for me the morning I arrived. And, of course, a Target run was next up on the list, which resulted in my new favorite Christmas mug. Fa la la la la!
Each year, I like to make a *new* Thanksgiving dessert. Last year was a pumpkin roll, this year: healthy pecan pie! I used a recipe from Chocolate Covered Katie. Below is a picture of the pie before going into the oven. I have to admit, I was a bit skeptical about using tofu in a PIE. But it turned out fabulously! And you couldn’t tell whatsoever. I’d highly recommend this recipe, and it was really very easy. You just need a few ingredients and a blender!
With all of the baking / cooking we did, we ended up with lots of leftover pumpkin. This was the perfect excuse for me to make pumpkin pancakes again! I first made these back in October, and they’ve quickly become one of my new favorite breakfasts. I topped them with maple syrup, mini chocolate chips and banana slices. Yuuuumm!
Decorating the tree was also in order last weekend! I snapped this shot right after we got it up and lit.
Aaaand one last baking project from my weekend: Reese’s Peanut Butter Cookie Bites! They are essentially mini cookie ‘muffins’ with a Reese’s Peanut Butter Cup in the center. Pure deliciousness. Recipe coming shortly… stay tuned!
Hope your week is off to a great start! Let the Christmas countdown *officially* begin… only 24 days!