As of right now, my house is a mess, I’ve only baked about half of what I originally planned on, and I’ve got a full box of blank Christmas cards I will not be mailing out.
Which is a total shame because they are stinkin’ hilarious.
I just want to be one of “those moms”. Is that so wrong?
I want to have cute little care packages of home baked goodies to give to all of my acquaintances, including my mailman.
I want to go caroling.
I want to have friends over for holiday cheer, and serve hot chocolate from a big pot on the stove.
I want to send out cards with a picture of my family sitting in front of the fireplace.
I want my toenails to be painted red with little Christmas designs.
None of that stuff is happening.
Not even the toe nail part. Seriously, if you could see my feet right now, you would so judge me and I wouldn’t blame you.
So, I make sure I wear cute boots. I don’t invite people over to see my messy house. And I bake cute, quick, and easy stuff that looks super duper time consuming.
It’s all an illusion. Which is fine, I think.
It’s much more fun to seem perfect and be a hot mess on the inside, anyways.
Some of you may remember my Cupcake Cupcake Toppers. They are my most popular creation yet, and I have run across many different versions of them on various blogs.
The thing I love most about them is that they are great in a pinch. I live an hour from any craft store, and I don’t always have the week it would take for a topper to arrive from an online store.
If you want a tutorial and list of ingredients, click HERE to view my original post.
For those of you needing a quick and easy candy recipe, I can’t recommend these enough:
These bonbons are from one of my all time favorite cookbooks, Southern Plate. They are also my husband’s favorite candy ever, and even my baby boy who hates coconut and pecans, loves them.
Of course, I didn’t tell him that there are coconut in pecans in them.
The author of Southern Plate, Christy Jordan, has never featured this recipe on her blog, but so kindly gave her blessing for me to share it on mine.
She is really sweet and awesome like that.
- 2 pounds confectioners sugar
- One 14-ounce can (1 2/3 cups) sweetened flaked coconut
- 2 cups chopped pecans
- 1/2 cup (1 stick) margarine, melted
- 14 oz can sweetened condensed milk
- 1 package chocolate almond bark, for coating
- In a large bowl, mix all the ingredients except the almond bark well with your hands and form into balls with damp hands. Place on cookie sheets and refrigerate. Melt the chocolate bark by heating in the microwave at 30-second intervals, stirring after each, until completely melted. Dip the bonbons into the topping with a toothpick. Refrigerate before serving.
If a Mexican wedding cookie and a chocolate bonbon got married and had a baby, it would taste like this candy.
Okay, that sounded really weird.
You know what I meant, right?
If you haven’t checked out the Southern Plate blog or cookbook, I really encourage you to do so. All of Christy’s recipes I have tried so far have been completely yummy, and her book would make an excellent and inexpensive Christmas gift.
Now that you have a super easy cupcake and candy recipe in your arsenal, you can join me in creating the illusion of Christmas Mom Perfection.
(But we can still eat our kid’s Fruit Roll-Ups and drink cheap white wine, don’t worry)
Happy Tuesday and thanks for stopping by!!