Best of the best

Even though Christmas already belongs to the past, this doesn't necessarilly provide a reason for my holiday spirit to fall off. I've spent the entire week lounging around in my comfiest pajamas and actually, have no intention to change a thing about this "outfit" until the first day of 2012! So, before I'm ready to showcase the new combination du jour,  here's a small selection of my best (I hope!) fashion moments sported throughout the passing year...

Very Merry

In case you're already tired of all the Christmas recipes on this blog, here's my solemn promise I won't be posting any of them until the next holiday season. Twelve months to go, right?! And in the meantime, have yourself a merry little...cupcake! Sorry, but these Gingerbread Reindeers are seriously too cute to pass up!

Gingerbread Reindeers:

2 1/2 cups flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 cup dried cranberries
1 egg
1 cup buttermilk
1/2 cup canola oil
1/2 teaspoon vanilla extract

In a large bowl whisk together all of the wet ingredients.
In another bowl combine the flour, sugar, baking powder, soda, salt, spices and cranberries.
Using a large spoon, gently fold the wet ingredients into the dry ones until everything's combined. Make sure not to overmix, or you wil end up with a batch of stone-hard muffins!
Fill each muffin cup full with the batter, then place in the preheated oven and bake until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Orange & White Chocolate Frosting:

400g cream cheese
50g unsalted butter at room temperature
1 heaping tablespoon icing sugar (optional, if you like things on the sweeter side)
100g white chocolate, diced
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest

Start with melting the white chocolate in a double boiler. Allow it to cool slightly before using.
Beat the cream cheese, butter, orange zest, vanilla extract and sugar, just until there are no lumps visible. Add the melted chocolate and mix until fully incorporated.

 MERRY CHRISTMAS TO ALL OF MY READERS!!!

Together forever

There's quite an enormous amount of clothes in my closet I will always be profoundly in love with. But if one day the world was supposed to be hit by an asteroid and I was given a chance to save one item only, I'd just grab this plaid shirt without the slightest hesitation! Even though it's already been two years since I made it mine, I can't even think of our ways parting any time soon...

P.S. The combination of red jacket and a fur collar rings a bell with you? Well, I was wearing this outfit while shopping for Christmas gifts... Santa Claus in the making, wasn't I?

Red Blazer - Principles/ Plaid Shirt & Booties - Zara/ Black Skinnies - Salt Works/ Stone Ring - Cubus

Winterized

I'm really hoping for the forthcoming Christmas to be perfectly white, but the long range weather forecast has once again left me quite disillusioned...The terrible truth is that I can't even recall the very last time we experienced a decent snowfall at the end of December! And since this particular holiday season just doesn't feel right without white spots and snowmen all around the neighbourhood, I've decided to take a stab at recreating some wintery bits in the comfort of my own kitchen...

Honey Gingerbread Cookies:

2 1/2 (about 600g) cups all-purpose flour

1 1/2 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1 teaspoon ground cloves

2 teaspoon ground cinnamon

250g margarine or butter

200g muscovado sugar

7 tablespoons honey

For the Royal Icing check out Martha Stewart's recipe here!

Sift together the flour, baking soda, spices, and set aside.

In a saucepan, over medium heat, combine muscovado sugar, butter (or margarine) and honey. Stir to make sure the butter has melted and the sugar has dissolved. Let the mixture cool a bit, then gradually work in the dry ingredients to form a soft dough.

On a lightly floured surface, roll the dough out to 1/3 centimetre thickness. Cut out desired shapes. Transfer to parchment-lined baking sheets and bake in the preheated oven until edges are slightly browned (about 10-15 minutes). Let cool completely before decorating. And then... just work your magic all over them!!!

Just can't wait to decorate my Christmas tree with these cuties!