Friday, December 21, 2012

Holiday Survival Guide

Happy Friday y'all! We made it through the week! Woo hoo! I know that this weekend marks the holiday CRAZIES for most everyone so I thought that I would give yall my best holiday survival tips!

1) Do the holidays YOUR way!
-You dont have to do what every one else is doing for the holidays, do what feels right for you! Dont like ham? Have Mexican. Don't want to participate in the hussle and bussle? Go on vacation. {Like us, Jamaica here we come!}
2) Get in the spirit.
-Whether that means wearing reindeer antlers and drinking eggnog or bumping 50 Cent + drinking wine coolers + driving through the Christmas lights*. Enjoy the holiday spirit, it only comes once a year.
3) Put a bow on it.
-If your wrapping resembles something you did when you were 5 years old mine or something wrapped up at Pottery Barn, it is ALWAYS better with a bow.
-Easier said than done, I know. But if you need to squeeze in a massage while finishing your last minute shopping, do it! Hey you deserve a present too!
5)Eat + Drink + Be Merry
-Dont worry about overindulging. If ever there was a time... This.Is.It.

In the spirit of #5 I leave you with a super yummy recipe that the baby and I whipped up last night. Also, I had to throw away 5 good eggs because I conveniently forgot my fridge was broken and the recipe only calls for one.

Ginger Snap Cookies
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

1.Preheat oven to 350 degrees
2.Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3.Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4.Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.EAT!

*True Story. I did this my freshman year of college. Though now that I'm old & grown, I do not condone drinking and driving. Get a DD.



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