It’s Christmas week!! Santa is coming, Santa is coming! I’m excited for family time and Andrews first Christmas. It’s not about the presents under the tree, it’s about the smiling faces of my loved ones, Christmas movies, music and board games, cinnamon rolls and time with those I love.
Our weekend kicked off Friday night with a Blue Apron meal. We finally decided to give it a try and loved it. We signed up for another week and are excited for some more delicious meals that take me out of my comfort zone in terms of ingredients and preparation (I get into ruts sometimes).
This particular dish called for ghee and chestnuts which I’ve never cooked with. It was delicious!
Saturday morning I took the car to get an oil change. To kill time I went for a very cold run. My first outside in a loooog time. I covered 4 hilly miles and felt great to be outside of the gym and off the treadmill.
Once I returned home we picked up groceries for the week before naptime, which I spent watching Christmas movies. After the boys woke up, we downed a pizza from papa johns then headed out to a Christmas activity filled with crafts, cookie decorating and the big man himself! Andrew was fantastic and totally comfortable sitting on a complete strangers lap.
Jackson, however, was apprehensive and only agreed to stand next to Santa if he was within arms reach of the cookies and could have one afterwards.
The rest of the evening was filled with comfort food, some good wine and board games.
Sunday we had family Sunday pancakes and then I baked 6 dozen cookies to devour and give away to friends, the daycare ladies at my gym and neighbors.
Two of Jackson’s friends have severe allergies, one to eggs and oats and the other to all dairy (he has FPIES) so I created a vegan buttermilk thumbprint cookie for them. My only regret is not investing in cookie cutters. Doing it by hand took forever.
Heres the recipe in case you’re interested.
Vegan Buttermilk Sugar Cookies (with Raspberry Filling)
makes 3 dozen
2¾ cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground nutmeg
¼ tsp kosher salt
⅓ cup Earth Balance, softened
1 cup granulated sugar
⅓ cup olive oil
1 flax egg (1tbsp flaxseed + 3 tbsp water)
1 tsp vanilla extract
3-4 drops lemon juice
⅓ cup buttermilk (Add 1 tbsp. apple cider vinegar to a 1c measuring cup. Fill remaining cup with soymilk (or other non-dairy milk) to make 1 cup of vegan buttermilk)
1. Preheat oven to 350◦
2. In a medium bowl, combine flour, baking powder, baking soda, nutmeg and salt. Set aside.
3. In a large bowl, beat butter until smooth (about 30 seconds if using an electric mixer or 1 minute by hand). Add granulated sugar and combine until fluffy and well mixed. Beat in oil, flax egg, vanilla and lemon juice.
4. Alternately add flour mixture and buttermilk to butter mixture, about ⅓ at a time, mixing after each addition.
5. Knead dough and loosely cover. Refrigerate 30 minutes.
6. Divide dough in half. Roll half out on floured surface. Use a cookie cutter or cup to cut out shapes (hearts and circles work well). Bake for 5-7 minutes or until crisp on edges and lightly golden. Do not over bake.
7. Roll out remaining dough using the same cookie cutters. Inside the cut out shapes create smaller cutouts using a knife or if you’re smart, a smaller cookie cutter. Bake 5-7 minutes, making sure not to overbake.
8. Cool cookies on wire rack. Once completely cool, spread ~1 tbsp. raspberry preserves onto each full cut out shape. Cover with matching cutout shape with smaller cutout to create a “sandwich”. Once finished, sprinkle with powdered sugar and enjoy.
The rest of the day was filled with more Christmas movies, living room play and just relaxing before another week begun.