The kids have been waking up each morning to a hand-crafted advent calendar/gift bag. Each day they ask “What’s the number of today?” so they know which gift to open.
They then put a sticker on today’s date on a calendar so they can see the days being crossed off as we get closer to Christmas.
That’s how I know we only have five days left.
If it weren’t for the fact that I’m anxiously awaiting a package to arrive in the mail so that I can include it in two packages that need to be sent off, everything would be peachy keen.
But they hadn’t arrived yet as of Wednesday and I believe the ship by date to guarantee delivery for Christmas has past.
Dear Friends and Family Across the Country – Please do not be saddened that our gifts will not be available for unwrapping Christmas morning. Despite my lack of timeliness, I do love you. Instead, consider these gifts a plea to extend the Christmas celebration for a day (or three). 🙂
On the bright side, the food festivities for Christmas are right on track. And the fun starts tomorrow!
Today’s post is the third of a short series covering our Christmas Eve and Christmas Day meals, as well as my personal plan of attack on all of the above.
Homemade Cinnabon-like cinnamon rolls will steal the show Christmas morning (if the biscotti allows it).
Next up – Christmas Day dessert.
Last Sunday I queried the men in the family for dessert requests. Mr. Crumbs requested (and I quote) vanilla bean cheesecake with cherry topping. My dad (the chef) requested (and I quote again) brownie nuggets with vanilla ice cream.
If I didn’t know any better, it sounds like these gentlemen are getting quite comfortable making detailed and not necessarily easy dessert requests, don’t you think? 😉
Brownie nuggets (a.k.a. thick brownies cut into squares) are not a problem. Brownie recipes are plentiful on the web and there’s a few in my trusty cookbook bible too. Not concerned one tiny bit.
The cheesecake, on the other hand, has me freaked out my friends and I am in desperate need of some help.
Allow me to clarify:
- I know how to bake a cheesecake.
- I know about water baths
- I know about starting high, ending low.
- I know about cooling slowly to prevent cracking.
How to make a cheesecake and why it’s done a certain way is not the issue.
Simply put, I don’t have a really good recipe.
We’ve had mediocre and we’ve had lots of them. What I need is a super-good, cannot stop eating this, wow this should be illegal type of cheesecake.
And I’m hoping you guys would have one to share.
With cherries on top?
Share your love in the comments!!
In case anyone is following along and re-creating our 2012 Christmas menu, here’s the revised plan of how it’s all going to get done without Mommy going bonkers. 🙂
rinse and soak beans
double check that all ingredients are in-house
thaw shrimp and devein
chop fresh fruits and vegetables for trays
chop vegetables for soup
finish choco-tizing biscotti
prepare dill dip, yogurt dip and spicy orange dip
make cheesecake <– NEED RECIPE! HELP!
Monday (Christmas Eve)
early in the day:
add all soup ingredients to slow cooker (turn on before leaving the house)
prepare shrimp through coconut coating (recipe calls for 30 minutes in the fridge before frying anyway)
cut bowl out of bread and cut bread into pieces
begin cinnamon roll recipe (after lunch)
after 5pm church service:
assemble cheese and crackers (delegate)
fill bread bowls with dip
assemble fruit and veggie tray (delegate)
add kale and beans to soup
Tuesday (Christmas Day)
eat cinnamon rolls, biscotti, cheesecake and celebrate the Reason for the Season