Thursday, December 5, 2013

My Favorite Time Of Year

Happy Holidays Everyone!
It's finally time for playing Christmas tunes and getting those creative juices flowing.  As for me, I've been keeping super busy between my kitchen and my craft room these last few weeks and I thought I'd share what I've been up to.

Sewing Christmas Gift Bags

Peppermint Dipped Pretzels

Grandson's Christmas Stocking
Pattern available on Etsy


A quickie day trip to Lake Tahoe and
a stop for a Starbucks Peppermint Mocha!
Last to share are a couple of family favorite recipes
that are a must for our holiday season.

 Sugar Coated Pecans
Recipe from the kitchen of Mary Engelbreit

1 egg white
3 cups (12 ounces) pecan halves
1 cup granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 stick  (4 tablespoons) unsalted butter
1. Preheat oven to 300 degrees.  Line a jelly roll pan with foil.  In a medium sized bowl, combine egg with 1 tablespoon water and whisk until foamy.  Add pecans and stir until nuts are coated with egg white.  Set aside.
2.  In another bowl, combine sugar, salt, and cinnamon.  Pour sugar mixture over moist nuts and stir to coat evenly.
3. In preheated oven, melt butter in lined jelly roll pan.  Remove pan from oven and gently stir nuts into melted butter.  Spread nuts out evenly and bake for 25 minutes.  Watch them so they don't burn.  Remove from oven and allow to cool completely in the pan.
Raisin Walnut Pinwheels
1 Sheet (one-half of a 17 1/2 ounce package) frozen pastry dough.  Thaw according to package.
1/3 cup granulated sugar
1 T. Ground Cinnamon
1/4 cup butter or margarine
1/2 cup raisins
1/2 cup finely chopped walnuts
1 egg yolk, beaten
Preheat oven to 350 degrees.  On a lightly floured surface, use a floured rolling pin to roll out pastry to an 8 x 12-inch rectangle. 
In a small bowl, combine sugar and cinnamon; set aside.  In a small saucepan, melt butter.  Add raisins an walnuts, stirring until well-coated.  Spread raisin mixture evenly over pastry.  Sprinkle sugar mixture evenly over raisin mixture. 
Beginning at 1 long edge, roll up pastry.  Brush egg yolk on long edge to seal. 
Bake on a greased baking sheet 20 -25 minutes.  Cool completely.  Cut into 1-inch thick slices.
Yield: About 12 pinwheels.


Partying at:



  1. Wow Diane, you've been busy. I love the look of everything, your stitching on the stocking is exquisite, and I love the idea of the pin wheels, they look so scrummy !

  2. merry christmas ! yummmmy... everything sounds delish. i was planning to post a recipe for vanilla cinnamon nuts today. : )

  3. Hi Diane, looks like you have been busy. Love the cute stocking and those treats sound great! This year is a little more casual, due so many things going on. I am behind on baking and cooking. of course the kitchen was just finished too. Merry Christmas and a happy new year to you. xo

  4. We spent quite a few Christmases in Lake Tahoe, but are home this year.

    Those sugar coated pecans sound delicious.

  5. Diane, you sure have been busy! It seems like the few weeks between Thanksgiving and Christmas go by more quickly every year. There doesn't seem to be time to get everything done! You seem to have accomplished so much! Your recipes look delicious, the gift bag is so cute. I also like to make and use handmade gift bags! I LOVE the woodland stocking, your grandson is going to love it! Merry Christmas!

  6. Wow! You have been busy! Santa could really use you in his workshop! (I love Starbucks Peppermint Mochas this time of year, too.) Your grandson's stocking is precious. How fun!

  7. Hi Diane! Oh, you have been busy. I love that sweet stocking too. Yummy. Just what a need - more goodies! :) Thanks for popping in to see me and I wish you and your family a blessed Christmas.
    be a sweetie,
    Shelia :)

  8. These both look like delicious recipes! I love baking the pecans- I have only sugar coated nuts once, and the directions were on the stove top and it took forever- stirring the whole time!
    Thanks for linking up at Saturday Dishes! We hope you'll keep linking up as the party changes to us as hosts next week!


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