Ticking and Candy Canes

I got the flu shot yesterday, and I've been feeling very off today!  I'm really writing this post late (for me) but I wanted to share more Christmas decor.

I bought this ticking candy cane pillow with French wired ribbon more than ten years ago.  I still love it, and it makes me happy to take it out every year!

Ticking dish towels

The candy cane one was bought at the same store and at the same time I bought the pillow!

Candy cane topiary

I bought this recently.

A sneak peek at our tree.  I don't have any gifts wrapped yet, but once I finish wrapping I'll post all about the tree!

Look at the adorable wreath in my inbox this morning. My sorority sister Fran sent it to me.  :D

Invite these friendly characters to hang around for the holidays. Before baking, lay gingerbread men in a circle, overlapping feet and hands (moisten dough with water so it will stick). After baking, let cool; then thread ribbon through spaces between the cookies. Display in a cool, dry place.

Gingerbread-Man Wreath How-To

Makes 1 wreath

3 cups all-purpose flour, plus more for work surface

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup (1 stick) unsalted butter, softened

1/2 cup packed dark-brown sugar

2 teaspoons ground ginger

1 teaspoon ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon freshly ground pepper

3/4 teaspoon salt

1 large egg

1/2 cup dark unsulfured molasses

Sanding sugar, for sprinkling

1. Sift together flour, baking soda, and baking powder in a large bowl; set aside. Put butter and brown sugar into an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then egg and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour.

2. Line a 16-by-14-inch baking sheet with parchment paper. Using a plate or cake pan as a template, draw an 8- to 9-inch circle on the parchment; set aside.

3. Remove 1 piece of dough from refrigerator; let stand at room temperature until slightly softened, 5 to 10 minutes. Roll out dough on a piece of lightly floured parchment to a 1/4-inch thickness. To prevent dough from sticking as you roll it, loosen the dough from the work surface with an offset spatula and dust with flour as needed. Freeze until very firm, about 15 minutes. Repeat with remaining dough.

4. Preheat oven to 350 degrees. Remove dough from freezer. Working quickly, cut into gingerbread-man shapes with a 3-inch cutter. You will need about 18 in all. If your dough becomes too soft, freeze for 5 to 10 minutes. Transfer cookies to baking sheet. Freeze until firm, about 15 minutes.

5. Arrange gingerbread men around circle, centering on the line and overlapping slightly. Lightly brush between overlapping hands and feet with a wet pastry brush; gently press together. Sprinkle with sanding sugar. Freeze until firm, about 15 minutes.

6. Bake, rotating halfway through, until crisp and golden around edges, 13 to 15 minutes. Let cool completely on sheet on a wire rack. Weave a ribbon through wreath; hang away from heat or moisture. The wreath will last up to 2 months.

Have you taken the flu shot yet?  I feel like my head's going to explode.

Until next time...

Blessings!

Ricki Jill