Wuthering Iris: December 2010

Friday, December 31, 2010

5 Years Ago Today...

Micah

proposed.

Yes...

He took

me on

a sleigh ride

through

the snow

and then

proposed.

It was

perfect.

Thursday, December 30, 2010

Black Swan

Even though

I was

feeling

under the

weather

yesterday.

I still

went

to see

this...

Such

beautiful

costumes!

Posted 1 Year Ago: "Snow Flakes"

Wednesday, December 29, 2010

Sick Day

I think

I am

coming

down

with a

chest cold.

Via: it's mary ruffle

So I

will be

staying

inside

today...

drinking tea

reading

and

relaxing.

Posted 1 Year Ago: "Allie Coate"

Tuesday, December 28, 2010

Christmas Colors

I know

it is

past

Christmas

now...

But

I am

still

loving

these

beautiful

Christmas

colors.

Just

perfect.

via: Green Wedding Shoes

Posted 1 Year Ago: "Lovely Bones"
2 Years Ago: "Pearls and Chocolate"

Monday, December 27, 2010

Herb Wreaths

I need to
remember
these for
next years
Christmas!

I love

this idea.

Via: Frolic

Posted 1 Year Ago: "Striped Wallpaper"

Sunday, December 26, 2010

Christmas Day

I do

believe...

that

Micah and I

perfected

our biscuits

and gravy

recipe

on Christmas

morning!

It was

to die

for!

And Silas

very much

enjoyed

his Christmas

present!

Friday, December 24, 2010

Salted Caramel Thumbprints

Thumbprint

are always

a holiday

tradition.

But I

thought

I would

jazz up

the recipe.

So instead

of using

jam...

I used

salted

caramel!

Salted Caramel Thumbprints
Adapted from: A Cozy Kitchen

Cookies:
1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1/2 teaspoon of pure vanilla extract
1 3/4 cup of all-purpose flour
1/8 teaspoon kosher salt

Caramel:
1/2 cup of granulated sugar
2 ½ tablespoons unsalted butter, room temperature
1/8 cup heavy whipping cream

1. Preheat the oven to 350 degrees F.

2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla.

3. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together.

4. Dump on a floured board and wrap in plastic and chill for 30 minutes.

5. Roll the dough into 1 1/4-inch balls. Place the balls on an cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. Bake for 10 to 15 minutes, until they’re just a little golden brown on the sides. Let them cool.

6. While they’re cooling, make the caramel...

7. Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar.

8. While the sugar and water are cooking, heat up the cream in a saucepan or microwave just until warm.

9. Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously.

10. Spoon a teaspoon of warm caramel into the indentations of your cookies and top with sea salt.