We’re winding down here folks on the 12 Days of Christmas – It’s only a week away?! How did this happen? We don’t even have our tree decorated yet. It’s up, sure. Lit? Yes. Decorated, nope. It’s a combination of lazy, busy, exhausted, “sure, its pretty with just lights on it” and “we’re not even going to be home for Christmas, what’s the point?”.
I’ll do it tomorrow. Probably.
That is if I don’t get roped into making another batch of these. Sure, I shared these with Ben. Somewhat unwillingly. They were so amazing, soft and the ooey gooey middle? Don’t even get me started here on the fluff filled insanity. Bar. Raised.
I never would have guessed how easy whoppie pies were to make. Seriously – so easy, and cakey. Egg nog flavored cake for the holiday win. It’s everything that holiday treats are all about.
And for the 11th day of Christmas I want to giveaway a fun and fancy Cuisinart Stick Blender to easy your holiday burden. Did you know you can make whipped cream with this thing? My mom enlightened me to this and it’s a life changer. Now, I have one for you!
Giveaway is now closed!!
The winner is ANNA B.!!
Thanks everyone for participating and keep your eyes peeled for new giveaways coming in the new year!
Cakey whoppie pies with egg nog flavoring and rum flavored filling
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
4 tablespoons unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole Egg Nog
1 teaspoon pure vanilla extract
½ tsp Nutmeg
⅛ tsp ground Cloves
¼ tsp Cinnamon
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
1 cup marshmallow cream such as Marshmallow Fluff
1 ½ tsp Rum Flavor
¼ tsp Vanilla Extract
Preheat oven to 375 degrees. Line two large baking sheets with parchment or Silicone liners.
Sift together flour, baking soda, salt, nutmeg, ground cloves and cinnamon into a bowl and set aside.
Combine butter, shortening, and sugars to stand mixer and beat until smooth and fluffy. Add in egg and beat for one minute. Add half the flour mixture, then the egg nog and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch baking sheets onto opposite racks, rotate and continue baking cookies 2 to 4 more minutes.
Remove baking sheets from oven and allow cookies to cool on sheets for about 10 minutes. Remove cookies from sheet and finish cooling on wire rack. Repeat process with the rest of the batter..
In stand mixer with clean bowl, beat together all filling ingredients until smooth and fluffy. Spread or pipe on flat sides of half the cookies.Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.
Adapted from Martha Stewart
*fine print* This giveaway was furnished entirely on my own. Open to US residents only. Giveaway will end ON Christmas with the giveaway winner being e-mailed. They will have 48 hours to respond or another winner will be chosen. Over and out.
There is no such thing as too many holiday cookies. And if you say there is, then honestly I don’t know if we can be friends. Okay, we can, but I will probably be force feeding your cookies until the new year. Christmas cookies are the singular cookie that I live for, my Grandma’s in particular. One cookie she has – her Volcano cookies – are the stuff of legend. She spends days toiling in her kitchen to make these cookies, filled with a butter cream, rum and soaked cherries, rolled in sugar and topped with tempered chocolate. They are the most coveted of cookies.
The recipe has never left her clutches, it is her recipe and we depend on her every year for these coveted treats. Ohh holiday joy and recipe withholding, it’s what the holidays are all about. But now I’m making a slightly new cookie tradition - making stuffed cookies to my hearts content.
And since Oreos are the packaged cookie of all ouf our childhoods, it seemed appropriate to continue on with my Mint Oreo obsession and pay homage to them in the most obvious of ways – sammiching them in between double mint chocolate cookies. Like a cookie hug.
The mix was made extra chocolatey with Hershey’s cocoa powder. I remember my first time trying cocoa powder as a kid, sneaking it out of the pantry thinking I could get my chocolate fix in powder form, them realizing quite suddenly that cocoa powder and chocolate candies. Are. Not. the. Same. Thing.
But mix Hershey’s cocoa powder in with cookie dough and it is pure magic.
Two scoops of cookie dough were wrappeda round one Oreo, like said cookie hug, and the seams of the dough were sealed to make sure nothing escaped. After a stint in the oven, they were almost ready to go. Ben and I were so excited at the Mint Oreo Chocolate Overload, we divvied one up while it was still warm, devoured it with wreckless abandon and then commenced falling to the floor.
These are the Holy Trinity of cookies my friend. Chocolate, Chips, Mint, and Oreos. Okay, fine that’s four things – but you get my point. Four is better than three. And these are the bestest in the Westest. Truth.
To help celebrate all the baking of the holiday season Hershey’s Cookie Headquarters wants to make sure you get all your baking done with an entire Baking Bundle! This bundle is chock FULL of fabulous Hershey loot, including…
Share this giveaway on Facebook with “I want to bake myself into the holiday spirit with @Hershey’s Kitchens and @Wanna Be A Country Cleaver! They’re giving away a Baking Bundle of Hershey’s Chocolate for the holidays http://ow.ly/g6Be3 ”
1 Cup Butter, sliced into 2 Tbsp Pats
3/4 Cup Brown Sugar
1 Cup Sugar
1 Tablespoon Vanilla Extract
3 1/2 Cups Flour
1 teaspoon Salt
1 teaspoon Baking soda
3/4 cup Hershey's Cocoa Powder
1 cup Hershey's Semi-Sweet Chocolate Chips
1 cup Mint Baking Chips
1 bag Mint Oreos
Preheat oven to 350 degrees.
In a stand mixer, beat sugars and butter until smooth, light and fluffy. Add in eggs, one at a time, mixing 30 seconds in between. Add in vanilla and combine throughly.
In a separete mixing bowl, whisk together flour, salt and baking soda and cocoa powder. One cup at a time, add flour mixture to stand mixer and beat to combine. Beat in chocolate chips and mint chips. Mix to combine.
Using a cookie scoop take two scoops of chocolate dough and place each scoop on opposites sides of one Oreo Cookie. Form chocolate dough around the Oreo and seal dough.
Place cookies onto parchment or SilPat lined baking sheet and bake for 11-13 minuts. Cool on pan for five minutes before removing to wire rack to cool completely.
Adapted from Picky Palate's Oreo Stuffed Chocolate Chip Cookie
There are some appliances are always on the “want” list but never seem to find their way to the “have” list. Well I’m here to tell you that this Calphalon 5-in 0n1 is one that needs to make the switch from being on the “want” list to be on the “OMGERD I HAVE TO HAVE THIS” list.
The versatility of the Calphalon 5-in-1 grill alone is what should put this baby on the top of your list. In two days, I had used it three times and I’m pretty sure if I make any more paninis I’ll have to join a faction of Panini Lovers Anonymous. But it doesn’t just make great paninis. It makes so much more.
If paninis aren’t your speed, then open up the grill to make it a lay flat griddle. Just flip the non-stick grill plates to their smooth side and you can make french toast, sausage bites, eggs and oh so much more!
I wanted to start thinking ahead to New Years eve appetizer ideas and my first thought was paninis in bite size form so that everyone could partake in small little bites without having to commit to full size sandwiches. And the flavor combinations are endless. How about a Brie, Pear and Fig Panini for the sweet lovers? Or a Bacon Brussels Sprout and Cheese Panini for the bacon fiend in your family?
My favorite, and Ben’s too, was the Cuban Panini with Black Forest ham, pulled pork and a sliced dill pickle in between. There were no words being spoken, just odd “Mmmm”, and “urhhh mahh gerdd” sounds. And I loved that since the top plate sat on a hinge – it ensured the the grill rested ON TOP of the sandwich instead of squishing out all the ingredients from the back to the front of the panini. Brilliance in panini engineering.
Once we were done devouring all of the panini samples and French toast and Sausage bites, clean up was an absolute breeze. The grill plates are non-stick AND Dishwasher Safe! Mind. Blown!
Now you can cook everything up at once and back to the party at hand! No fuss, no muss cleaning or worrying about the rest of the party carrying on with out you! It’s a win win for everyone involved.
Calphalon understands the importance of quality, versatile products and wants to make your holiday a little brighter by giving away 1 (one) Calphalon 5-in-1 Grill and Panini Press! Make paninis or grilled burgers to your heart’s content, or open it up and use the griddle plates for a Saturday morning breakfast. The possibilities are endless.
A great New Years Day brunch idea using the Calphalon 5-in-1 Grill and Panini Press.
French Toast Bites:
1 Loaf Challah, cut into large chunks
1/4 cup Milk
1 tbsp Cinnamon
1 1/2 tsp Vanilla
1 pound Breakfast Sausage, chilled in 1" balls
Heat griddle to 350 degrees. Spray with non stick spray.
Place sausage bites onto griddle or pan and fry until cooked through and browned on the outside. Turn often to ensure they keep a round form. When cooked through, remove from griddle and place on a paper towel lined plate to drain. Cover to keep warm or place in 200 degree oven to keep warm.
For French toast, whisk together egg, milk, vanilla and spices. Dip each Challah chunk into the egg and coat evenly. Place on griddle and cook until golden brown. Using tongs, rotate and cook french toast on all sides. Remove from griddle and plate.
If serving for brunch, set both plates of french toast and sausage out with long toothpicks for guests to make their own bites. Have syrup handy for a quick pour over the top.
*Fine Print* Giveaway open to US Residents only. Sorry international friends! Giveaway will end on December 20th and a winner will be chosen at random. They will have 48 hours to respond or forfeit prize to another winner. I was furnished with a Calphalon 5-in-1 grill to test and all opinions are my own. I love this thing!
I’m all but certain that the moment you opened your lunch box as a kid and found a couple of Oreos carefully wrapped and tucked inside by Mom, meant that it was the best day like, E.V.E.R. Or maybe that was just me. But Oreos are the one cookie, besides chocolate chip cookies, that define a childhood. Or at least mine. I’m not alone in this one am I?
My method of devourment? Well that depends on the Oreo. Obvi. If it’s Double Stuff – I take two, remove one side of the cookie from each and smash them together in true fat kid fashion to make a QUADRUPLE stuff. Hark, angels singing!
But if it’s a standard filled Oreo – my favorite is to go Chip and Dip style with an Oreo into a jar of Peanut butter and scoop out as much PB as the Oreo could handle before crumbling to dust. Yes, I did follow Lindsay Lohan down the dark path after she enlightened me on this Oreo Devourment method with her Parent Trap rehash back in what…’99?? Oh Lindsay…how far you’ve fallen.
FOOD BLOG COOKIE SWAP:
But that’s neither here nor there. With the Food Blogger Cookie Swap in full swing I had to spread my childhood love of this sammich cookie and bake up 3 dozen cookies all for a great cause – Cookies for Kids’ Cancer. There are hundreds of food bloggers, companies and generous people baking it up all for a good cause. This week is also COOKIE WEEK, where the usual suspects (Comfortably Domestic, Bakeaholic Mama, Inside Nana Bread’s Head, Decadent Philistines, Tenaciously Yours and all the rest) and I are cooking up additional treats to help raise even more funds. That’s how we roll…cookies that is.
I sent three dozen of these beauties to Stacy of Treats for Tatas, Renee of Retro Grannie Cooks, and a local lass, Ms. Nicole of Le Petite Baker! In return I received (and totally didn’t photograph because I was unhinging my jaw like a snake to devour all of the cookies as soon as I recieved them…classy) wonderfully fantastic cookies from Anne Nelson of Have a Cookie, Erin Heflin of Whip it Good, and Caramel Chocolate Cookies from Amy of Cake Star. Heaven, all of them.
Since the Oreos are more wafer like cookies, they were in definite need of rolling and lots of room to do it. A few weeks ago when Thanksgiving was in full swing and I was honing my pie making skillz, I shared with you my favorite way to roll out my pie crusts – using a SilPat and then inverting it over a pie plate and peeling the SilPat away so the pie crust falls so effortlessly into the pie tin. A baking sheet size SilPat was good – but I needed bigger. The ROUL’Pat is where it’s at.
Just imagine this beast at 23″ x 31″. Yeah, it’s big!
The Large Size Roul’Pat is a whopping 23″ by 31″ – big enough to cover your whole counter with a non-skid backing that will ensure you can roll your crusts and cookies instead of chasing them all over the counter tops. And since it’s a non-stick silicone mat, you don’t have to worry about covering your kitchen, your hair and your floors in copious amounts of flour dust. Everything rolls with minimal flour and releases like a dream.
For the 8th Day of Christmas, SilPat wants to give one lucky Country Cleaver reader a Roul’Pat to use for all your holiday baking needs.
*GIVEAWAY IS NOW CLOSED*
WINNER IS: LEAH!!
Check your e-mail doll and Thanks to everone for participating!! Don’t forget to check out the other giveaways going on,
½ cup Butter, room temperature
½ cup Sugar
1 cup + 2 Tbsp Cocoa Powder
1/2 cup + 2 Tbsp Flour
½ cup Butter, room temperature
1 2/3 cup Powdered Sugar
½ tsp Vanilla Extract
½ tsp Peppermint Extract
Pinch of Salt
1-2 tsp Milk
Green Food coloring
In stand mixer, beat together butter and sugar until creamy. Add in egg and beat until incorporated. Scrape down sides of bowl. With mixer set to low, slowly add in cocoa powder and flour. Mix until thoroughly incorporated and mix is even. Split dough into two and wrap each ball of dough in plastic wrap. Flatten dough into disk and fridge and cool for at least 20 minutes.
Preheat oven to 350 degrees. On a floured surface, roll out dough one disk at a time – to 1/8” thickness. Using a 1 ½” circle cookie cutter, cut out cookies and place on a parchment lined baking sheet. Reroll dough if necessary to use all dough. Bake for 12 minutes. Let cookies remain on baking sheet for a couple of minutes and then remove to finish cooling on wire rack.
In stand mixer, beat together butter, vanilla and peppermint extract. Add in salt. With mixer set to low, add in powdered sugar. Add in one teaspoon of milk and slightly thin frosting. Mix in green food color. Spread frosting onto cookie and sandwich together. Enjoy!
Inspired by Martha Stewart Wafer Cookies
*Fine Print* I was given a Roul’Pat to try out and review by SilPat. All opinions are my own. I have a small SilPat and use the daylights out of it. This work-station Roul’Pat is amazing! Really, really. The giveaway will end 12/19/12. *giveaway is for US residents only. Sorry international friends* Winner will be chosen randomly and will have 48 hours to respond or forfeit prize and another winner wil be chosen. Over and out.
As much as I am all for the peppermint laden treats to roll in – I love them, I really do, it doesn’t seem like Christmas to me until I’ve had my fix of oranges. The little ones particularly. I love a good seedless satsuma and will eat them until my fingers are as orange from the peel as a Cheeto-binger’s are from Cheeto dust.
I always remembered when Christmas time came along and we received our box full of Florida oranges from my great uncle Bill – THAT was the moment I knew Christmas had arrived. Now that Uncle Bill is gone, it leaves my heart hanging just a tad this year, because the predictable and comforting box of oranges doesn’t grace our doorstep every holiday season.
When my copy of Jessica Segarra’s (The Novice Chef), new cookbook – 100 Mini Donuts – arrived on my door, I ripped the packaging open with a little, perhaps, too much gusto and started flipping my way through it immediately. It’s a THING OF BEAUTY!
I met Jessica earlier this year here in Seattle and we became fast friends. She is an utter delight, absolutely hilarious and she really knows her way around a donut pan!
Since I’ve been trying a fake-it-til-you-make-it maneuver to get into the Christmas spirit – I knew these Cranberry Orange donuts would be just the thing to get me out of my funk and belting out Christmas carols with Michael Buble playing in the house on repeat. It worked like a charm.
Jess’s donuts were completely tender, full of flavor and dang does that girl come up with some SUPER FUN combinations! The Kenan and Kel, anyone? Yeah, hello 90′s Nickelodeon kid variety hour! And The Elvis with peanut butter and banana is totally next on my list.
This girl has MASTERED the baked donut. She is the Donut Master.
And for one lucky Country Cleaver reader you can become the next Donut Master with a copy of Jess’s 100 Mini Donuts cookbook. These are just the thing to brighten your “hole” day!
Cook Time:7-9 Minutes (for Minis) 11 Minutes( for Standard)
Total Time:25 Minutes
1/2 cup whole Milk
2 Tbsp Sour Cream
1 1/2 cup Flour, sifted
1/2 cup Sugar
4 Tbsp Butter, room temperature
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Dried Cranberries
Zest of 1 orange
1 Tbsp Orange Juice
1 cup Powdered Sugar
2 Tbsp Orange Juice
If using an electric donut maker, preheat according to manufactuer's instructions. If using donut pan, preheat oven to 350 and grease donut pan.
In small bowl, whisk together milk and sour cream. Set aside. In another small bowl, whisk together flour, salt, and baking powder. Set aside.
In large bowl or stand mixer, cream together butter and sugar until smooth and fluffy - about 1 minute. Add egg, orange juice and orange zest. Beat for 30 seconds and scrape down side of bowl as needed.
Then alternating flour mixture and milk mixture, combine all ingredients until just blended. Add in dried cranberries at the very end and beat until distributed evenly.
Transfer batter to a piping bag or Ziploc bag with the tip cut off.
Carefully fill each donut indentation 3/4 full. Bake 7-9 minutes for mini-donuts or until a toothpick comes out clean. (Bake 11 minutes for standard donuts). Remove from pan and allow to cool on a wire rack.
Place wax paper under wire rack to collect drippings for an easy cleanup. Then in a small bowl, whisk together powdered sugar and orange juic until smooth. Dip the top of each donut into the icing and transfer to wire rack. Let set for 5 minutes. Serve immediately. Each donut can be stored in an airtight container for up to 3 days - but they are best served fresh.
Original recipe by Jessica Segarra, The Novice Chef. Slightly adapted by Megan Keno to account for Standard Sized Donuts.
*fineprint* The giveaway will end 12/18/12 at 5pm PST. A winner will be chosen by random and contacted via e-mail. They will have 48 hours to respond or another winner will be chosen. I was given two copies of this book, one of which I am giving away to you. I adore Jessica Segarra and she is a rockstar. All opinions are my own – and I have some high opinions of this talented and wonderful woman. And her dog, Brody. Aka Bro-cor.
You know, I’m all for holiday baking. My jeans can testify to that… Warm smells wafting through your house, making you the hero of every holiday gathering and the devouring of all the baked goods is the best part. Yes, I’m a fiend of baked goods. But with all of the back and forth of the holidays, going here, running off to there and adding in holiday shopping, wrapping, Christmas tree shopping, and who knows what else, sometimes its hard to find the time to whip things up from scratch. First, its finding the recipe. Then making sure you have all the ingredients. Inevitably you end up running to the store when you realize you’re out of the one ingredient that has no substitute and then start running 3 hours behind schedule and frantically racing the clock to get your project done on time.
I’m exhausted just thinking about it.
But fear not! King Arthur has come in riding his trusty steed to rescue your holiday and save your oodles of time with a whole pack of holiday baking mixes!
I love King Arthur Flour for multiple reasons – not the least of which is for the plethora of superior products that they offer, but because of the culture and care they provide for their employees – it’s an employee owned company, their thoughtful stewardship of the environment and their involvement in the community that sets them apart from so many others.
KAF’s baking blog is a go-to resource for all my baking needs, whether I need advice and clarification on one of my baking adventures or if I need to get my mitts on a specialty bread flour. The 2,000+ recipes that they have on their site and Baking Hotline are also there to help guide me on my quest for baking success. It’s a win-win!
This holiday season King Arthur Flour wants to help you enjoy the holidays with a tasty treats that won’t require you to spend hours in the kitchen and run to and from the store everytime you realize you forgot something! With all that time on your hands, you’ll be able to hone your Christmas gift wrapping skills and knit that extra stocking to hang over the hearth.
Included in this kit is:
Vanilla Sugar Cookie Mix
Gingerbread Sugar Cookie Mix
Chocolate Cookie Mix
Eggnog Cake Mix
Cream Tea Scone Mix
Vanilla Icing Mix
AND: Because we can’t forget our four legged friends this holiday season…
1 Box of Homemade Dog Biscuits
Huck can attest to the fabulousness of the dog biscuits since he’s devoured four of them today alone.
So get baking, and get back to the party!! If cookies aren’t what you’re looking for this season, be sure to shop around King Arthur Flour’s site and see what strikes your fancy. I’ve got my eye on a few of those flavorings and extracts. Egg nog? Hello!!
And if you want extra King Arthur Flour baking loot, go check out Table for Two where Julie’s giving away a load of KAF Flours and baking goods, too! So much KAF to go around!
Tell me: (mandatory)
What is your favorite holiday baked treat?
Additional Entries: (leave a separate comment for each)
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*Fine Print* Giveaway will end Monday, December 17th and a winner will be chosen by random. The winner will have 48 hours to respond of a new winner will be chosen. This giveaway is being furnished by King Arthur Flour. I have also received one of these bundles to try out. I love KAF as a company and for their superior product. All opinions are my own.
It wasn’t until college and celebrating my first Hannukah with Beka did I ever really understand the beauty, utility and absolute necessity of a food processor. You wanna shred 15 pounds or more of potatoes by hand for a bunch of latke loving college kids? I sure as heck don’t want to spend 8 crazy nights peeling, and shredding potatoes – I wanna spin that dreidel and actually enjoy my brisket!
After that experience of a night full of latke making, my eyes were opened to the possiblities that you can do more with a food processor than just shred potatoes.
*Also I want you to know that for some unwordly reason, my fingers aren’t working this morning and I can’t seem to type “shred” without adding an extra “d” to it. It’s going to be one of those days. *
Now that I have a full size food processor of my own, I’m shredding things like crazy! 2 pound block of cheese? Done.
Pie crusts? Whamo! So many years of toiling and ruining pie crusts doing them the “old fashioned way” with a pastry blender, Puh-leezzee. I get two crusts done in five minutes and they’re better than what I can get at the store. Especially now that I figured out all the tips and tricks for getting my crusts done in style. And butter. Duh.
Pie – in all forms just makes the world go ’round. Its is quite possibly the best dessert. This Cranberry Dutch Apple Pie just happens to be my new fangled favorite – and its perfect for the holiday season.
Doors opened, eyes seeing the light and so on and so forth.
KitchenAid has so generously donated a 13 cup food processor to one Country Cleaver winner and pie lover. Not that you only have to make pie crusts with this beauty, but I just love my food processor for it and I know you will, too.
The Food processor comes with a dough blade, for your crusts, a multipurpose blade, a reversible shredder, an adjustable slicing disc that allows you to make slices between 2 and 4 milimeters AND (because there were doubts that this things was totally freakin’ awesome?) – the whole things is BPA free and Dishwasher Safe.
I know, mind blown.
This beauty will get you in and out of the kitchen in no time flat so that you can enjoy the holidays with those you hold dear. But if you don’t want to spend more time than necessary with the crazy in-laws, out-laws and people you call “family”, than this giveaway isn’t for you. Sike! Enter away friends!
*Fine Print* This food processor was donated to the 12 Days of Christmas giveaway by KitchenAid USA. Open to US Residents only. Sorry International friends. Giveaway will last until 12/14/12 and a random winner will be selected. They will have 48 hours to respond or forfeit prize to a new selected winner.
On the fourth day of Christmas Bodum gave to you – a heavily caffeinated perfect cup of coffee.
I’m from Seattle. I grew up where Startbucks came to be. Starbucks is what we mainline straight to our veins. Or, Seattle’s Best or Tully’s or Terra Vida, or Millstone – ya know we just mainline whatever caffeinated brown liquid beverage we can find. Are we sad? NO.
But with the various ways to prepare your coffee, which way is truly the best? Esspresso? Drip? Americano? Instant? French Press?
(If anyone out there answered instant coffee is the best out there, I don’t know if we can be friends…)
Ben and I wake up every Saturday and Sunday morning with a BIG Feistaware mug of French Press in hand. And I’m proud to have converted this ole stick in the mud, who used to buy the size 5 tin of instand coffee into a real coffee afficienado! *Pats myself on the back* That instant coffee habit of his was nearly a deal breaker…
You should wake up Christmas morning with a spring in your step, a strong cup of coffee in hand and watch the chilluns tear apart all of your red-eyed midnight wrap session work with a smile on your face and a twinkle in your eye. Bunny slippers are also – mandatory.
Hey, at least I’m not requiring you all don the Pink Nightmare from A Christmas Story!! You’re welcome.
Tell me – Do you need to sharpen you knifes this holiday season? (mandatory entry)
*Fine Print* This French Press was donated to the 12 Days of Christmas giveaway by Bodum USA. Open to US Residents only. Sorry International friends. Giveaway will last until 12/20/12 and a random winner will be selected. They will have 48 hours to respond or forfeit prize to a new selected winner. This post does contain an affiliate link to my Amazon Store – under Fiestware Mug. I have ‘em and adore all things Fiesta.
I know something about sharp things – and contrary to popular belief – the sharper something is the safer it is. No foolin’. I could tell you about how lodging a throwing axe into my leg taught me that lesson, or I should probably just stick with the fact that whether it be a sharp chopping axe or a sharp kitchen knife, a sharp blade reduces the risk of slippage, and therefore cutting of at risk appendages and fingers.
*Fine Print* This giveaway is open to US Residents only. Giveaway will end on December 12th. Winner will be randomly selected and e-mailed. if they do not respond within 48 hours, another winner will be chosen. I was not monetarily compensated for this post and I did not receive any product in exchange. Edgware was just in the Christmas spirit.
What is the first thing you do in the morning? Throw the alarm clock across the room? Snooze it and try to eek out 15 more minutes from your sleep? Pretty sure that this represents most everyone out there.
First thing for Ben and I on the weekends is to split tasks and someone takes Huck out and the other is tasked with coffee making – usually me, which I am 110% okay with. Coffee or walking the dog – you’d pick coffee too.
And of course there ends up being the inevitable mug, or cup that you always use on that Saturday morning. It’s that trusty coffee cup that has, over the years, been incorporated into your ritual, where your day would somehow set the world spinning on a new axis if it weren’t for that particular mug. Don’t mess with the system here people.
Well, with the second day of Christmas beginning – it seems only reasonable to share in the holiday spirit and morning routine with a set of espresso cups, teaspoons and cream and sugar set from LeCreuset so that each and every morning can be special.
And let’s not lie – when the kids are going bonkers over the presents set below the tree Christmas morning, tearing apart all of your hardwork from a midnight wrap sesh, you know that a cup of coffee from a fine LeCreuset set is just what you will need to get the holidays started off right.
LeCreuset has generously donated a set of espresso cups, teaspoons and a cream and sugar set to the 12 Days of Christmas giveaway so that one lucky winner will be sufficiently awake on Christmas morning and able to enjoy the holiday with a slight bounce in their step.
*Fine Print* This set was donated by LeCreuset for the 12 Days of Christmas giveaway. I was not compensated for this giveaway and I did not receive one in return. But I 110% adore LC in every way and appreciate their generous contribution to ensure that everyone has a merry Christmas. The giveaway will run until Tuesday, December 11. The winner will be chosen by random drawing from all entries and they will have 48 hours to contact me with their shipping information and the gift will be sent by LeCreuset. If not contacted within 48 hours another winner will be chosen. Happy Holidays to you and yours!
Welcome to Country Cleaver, where country comfort and convenient cooking come together. Follow my adventures of self-reliant country cooking and baking from scratch with a little life mixed in for kicks! ...more