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!

On the run

Having turned 26 earlier this year, I find it really embarrassing to confess that there's still no driving licence to be found in my wallet. I am therefore condemned to the regular use of public transport, with all of the fun features it's usually packed with. Bad breathers, weird guys trying to pick me up, old ladies and unbelievable stories of their lives...I'm pretty sure you've been there too! To be honest, all these disturbers had barely ever got on my nerves, until this past week when I was meant to run multiple errands for five days in a row. Needless to say,  the entire experience was quite traumatic! Wearing some cozy outfits was actually the very least I could do for the sake of my comfort...

Cardigan & Animal Print Scarf - TkMaxx/ Denim Shirt - F&F/ Booties - Zara/ Leather Bag - Marta Ponti

Starting Early

With December being just around the corner nothing could possibly stop me from switching all of my baking into traditional Christmas mode. Over the following weeks I'm going to make sure the entire house smells of the most scrumptious ingredients, originally assigned to everyone's favourite holiday! Poppy seeds, nuts, candied fruits... you all have been missed for a long time!

Poppy Seed Brioche Croissants:

1. Start with the recipe for a simple Brioche Dough which can be made the day ahead and chilled in the fridge overnight.

2. Prior to baking your croissants prepare a poppy seed filling:

1 cup milk

1/2 cup sugar (plus additional 2 tablespoons)

1 cup poppy seeds (ground in a coffee grinder)
1/3 cup candied orange peel (chopped into small bits)

1/3 cup raisins

1/3 cup chopped walnuts or almonds

1/2 teaspoon almond extract

1 large egg
Heat all the ingredients (except for the egg) in a small saucepan and simmer until poppy seeds absorb the entire liquid. Remove from heat and let cool completely.

Beat the egg and 2 tablespoons of sugar until thick and light in colour, then fold it into the cooled poppy seed mixture.

3. To assemble the croissants: cut dough into half and set one piece aside. Roll the first piece into a 30cm diameter circle. Using a sharp knife cut it into eight equal wedges. Spread each of them with a heaping tablespoon of poppy seed filling. Starting from the base of the wedge, roll each one up and curve into a crescent shape. Place them onto a parchment lined cookie sheet and cover with a plastic wrap. Let rise for about 20 minutes. Bake in the preheated oven until golden brown. Allow to cool slightly, then brush with the icing of choice. Some toasted hazelnuts sprinkled on top are an absolute MUST in this case!