Thankful for our many blessing!

As I sat down to do my weekly post, I couldn't start out without sharing what an amazing weekend we had this weekend.  Dan and I have been in Lake City visiting our son and his wonderful wife.  Saturday night we had tickets to go and see the Christmas Concert at Temple Square.  Alfie Boe and Tom Brokaw were there and what an experience to see this program!  What an honor it was to sit there in the Conference Center and see this amazing program!  We were there with our wonderful son and his wife and 22,000 other people!  The Tabernacle Choir was awesome of course, there were young people on and off the stage dancing and Tom Brokaw told the story of the Christmas From Heaven: A Gift That Changed The World.  Alfie Boe sang several outstanding songs and my favorite Bring Him Home, from Le Miserables.  There are no words to describe how exciting this was!  To be at Temple Square with all the Christmas lights, it was snowing lightly when we were walking around, it was perfect!  I am so blessed to have been able to attend and to have Dan with me.  He has trouble traveling and  had to spent the day in bed on Saturday so that he would be able to go to the program with us.  It was perfect perfect perfect!  I am so blessed by my Heavenly Father.

KID FRIENDLY GINGERBREAD COOKIES

1 Cup Butter
2/3 Cup Brown Sugar, packed
2/3 Cup Molasses
In a small saucepan, combine the above 3 ingredients. Cook over medium heat until sugar is dissolved. Let stand 10 minutes.

1 Egg, large and beaten (1 T. dry egg powder + 2 T. water)
1 1/2 tsp. vanilla extract
Beat together in a large mixing bowl and add the butter mixture. Mix together.

4 Cups Flour (2 Cups wheat and 2 Cups white)
1 1/2 tsp. ginger
3/4 tsp. baking soda
1/2 tsp. ground cloves
Combine all of the above dry ingredients. Gradually add to wet mixture above and mix well.
Cover and chill for about two hours.

Form or mold into balls, ropes, or animals, etc.
This recipe can also be rolled out and cut out with cookie cutters. Usually no flour is needed on the counter or rolling pin. A spatula is all that is needed for the transfer to the cookie sheet. However, I do dip the cookie cutters in flour for easy removal from the cutters. This dough works especially well for cookie cutters that imprint a design as the design holds up well in baking.

Bake at 350 for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool.

To make 8 Gingerbread Teddy Bears:
Divide dough into 8 equal pieces. Have each of 8 children make from their piece of dough; one 2 inch ball for body, one one inch ball for head, four 1/2 inch balls for hands and feet, two 3/8 inch balls for ears. Place the 2 inch ball on a foil-lined baking sheets for the bear body; flatten to 1/2 inch thickness. Position the 1 inch balls for the head; flatten to 1/2 inch thickness. Attach four 1/2 inch balls to the bear for arms and legs. Attach two 3/8 inch balls for bear ears. Add chocolate chips for eyes, noses and buttons.

OR Shape dough into eight balls, 2 inches each; eight balls, 1 inch each; 32 balls 1/2 inch each; and 16 3/8 in each. Place the 2 inch balls on three foil-lined baking sheets for bodies of 8 bears; flatten to 1/2 inch thickness. Position the 1 inch balls for heads; flatten to 1/2 inch thickness. Attach four 1/2 inch balls to each bear for arms and legs. Attach two 3/8 inch balls for ears. Add chocolate chips for eyes, noses and buttons.

Bake at 350 for 12 minutes or until set.
Cool for 10 minutes before carefully removing to wire racks to cool completely.
Frost bows on bear necks with red frosting/piping tubes.



 

Chocolate Truffle Brownies- gluten free  Lightly crisp on the outside, and so creamy on the inside - you could swear you were eating a chocolate truffle! Ingredients: 300 gr dark chocolate 1 cup butter or margarine 1/4 cup whipping cream 4 eggs 1 cup sugar 1/4 cup cocoa, sifted 1/4 cup rice flour 1 tsp vanilla Directions: In a saucepan, melt together over low heat the chocolate, butter and cream. Stir until melted and smooth. Set aside and let cool slightly. In a bowl, beat together the remaining ingredients until smooth. Then stir in the chocolate mixture. Pour into a parchment lined 9"x9" baking pan, and bake at 350°F for 35-45 minutes, or until tester comes out clean. Let cool on rack, then chill for 1 hour. Note: for the chocolate, save money by looking in the candy aisle of your grocery store for large (100gr) good quality chocolate bars on sale (just make sure to check the label to ensure they are gluten-free).