Double Cranberry Dark Chocolate Chip Cookies

Irresistibly soft & chewy cookies for the festive season!

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I've found my favorite holiday cookie recipe! It isn't the overly decorative sugar cookie kind, which personally I don't enjoy despite how cute they look. So when I stumbled upon this cranberry chocolate cookie recipe, I knew it would be perfect during this holiday season. The best part about the recipe is that there's DOUBLE the cranberry and when combined with the dark chocolate chips, you get an irresistibly tangy yet rich chocolate flavor in every bite. And major bonus for the fresh cranberries that give the cookies a festive and bright look. Cranberry and chocolate make a dream pair, as the cookies taste incredible. The combination also gives a nice sophisticated touch to the average holiday cookie. I normally don't eat the things I bake aside from having a bite or two to taste test, but I kept reaching for these and even had one for breakfast one morning. Actually, make that two mornings because I grabbed one on my way out the door on the second morning. (I'm always in a rush in the mornings). Cookies for breakfast? Guilty. The cookies were gone in less than a week, and I'm thinking of making another batch soon to give to my friends as Christmas treats! 

So got some leftover cranberries from Thanksgiving? Looking for a next-level cookie recipe to make for a holiday party? The name might be a mouthful, but these double cranberry dark chocolate chip cookies will totally up your holiday cookie game. 

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Makes about 19 cookies

Ingredients:

1 stick butter, browned and cooled to room temperature
3 tablespoons white sugar
2/3 cup light brown sugar
1 egg + egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup dark chocolate chips
1/2 cup dried cranberries
1/2 cup fresh cranberries
1/2 teaspoon sea salt

Directions:

Preheat oven to 350 F and line baking sheet with parchment paper or silicon mat.

In a medium skillet, melt butter over medium-low heat, stirring continuously. The butter will foam and begin to turn golden brown. As soon as the butter starts to turn brown, remove the pan from the heat, and continue stirring for about 1 minute. Transfer the browned butter to a small bowl, scrapping the sides of the pan to get all of the butter. Cover with plastic wrap and place in fridge for 30 minutes or until butter is mostly solidified.

Transfer the butter to a large mixing bowl. Add the sugars and cream until mixture is light and fluffy.

Continue mixing and add the egg, egg yolk, and vanilla. Scrape down the bowl with a spatula. In another bowl, whisk together the flour, baking soda, nutmeg, and salt. With a handheld or stand mixer on low, slowly pour in the flour mixture. Mix until just combined, do not over mix. With a spatula, fold in the dark chocolate chips and cranberries. Chill in the fridge for at least 1 hour.

Use an ice cream scooper to form the cookies into balls and place them two inches apart on the baking sheet. Bake for 10 minutes, or until slightly golden brown. Let the cookies cool on the baking sheet for 1 minute before transferring to the cooling rack.

Recipe slightly adapted from Bakerita

My First Advent Calendar

Now that Thanksgiving is over, I'm in full on Christmas mode. I managed to hung up every string of lights I had collected over the years without making the house look like an outrageous light show. Earlier, I was out for a grocery run and in the car I saw so many people's houses decorated with holiday lights. It got me so excited because the holiday season is officially here! Another exciting thing is the world of advent calendars. With a surprise behind each door, it's such a fun way to count down to Christmas. Though advent calendars are quite limited in the States compared to UK, I was very happy to find one that suited to my taste. I picked up the Yankee Candle advent calendar because one of my favorite things in the winter time is having lit candles on a chilly night. And anything that smells warm and inviting, I'm all for it. I think these scented surprises are perfect for the tealight holders that I got earlier this month. Aside from it being my first advent calendar, it also feels very special because I get to open door number one on my birthday, the first of December! Something tells me I'm going to start December on a very good note. 

Healthy Holiday Recipe: Green Bean Casserole

A classic green bean casserole with homemade mushroom sauce!

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In my previous Healthy Holiday Recipe, I shared something sweet and it was so good that it made me feel like I was cheating on dessert at the dinner table. This time I'll be bringing you a savory dish that is one of my favorites for Thanksgiving: green bean casserole.

I love to find ways of making recipes healthier without sacrificing for taste. This simple green bean casserole is an excellent example, as it trades in the canned stuff for a lighter mushroom sauce that will possibly make you reach for seconds. The Trader Joe's fried french onions might just be my new favorite thing. They're packed with flavor and the crunchy texture makes me feel like I'm having onion rings at the dinner table. I may have used more than what was really needed for the topping, but they were just too good to pass up. For the creamy mushroom sauce, I used cornstarch, milk, and vegetable stock. I prefer this simple sauce over cream of mushroom in a can, which has a high sodium content. The homemade sauce is also a great option if you want to shy away from using heavy cream, a key ingredient that makes the sauce thick and creamy and what is typically found in a green bean casserole recipe. Definitely give this recipe a try if you are looking for a healthier dish to make this Thanksgiving!

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Makes 2 servings

Ingredients:

 2 cups green beans, cooked and drained

1/2 tablespoon olive oil

3 cups thinly sliced white mushroom (about 5-6 whole mushrooms) 

1/4 cup diced shallots

1 tablespoon cornstarch

1/4 cup vegetable stock

1/2 cup milk

dash of salt

ground black paper 

1 cup Trader' Joe's Fried French Onions

Directions:

Preheat oven to 375 F. and set aside a a small casserole dish.

In a pot of boiling water, cook the green beans until they look green and tender. Drain and set aside. If you prefer them to be a little crispier, you can run them under cold water to stop them from cooking after draining them. 

To make the mushroom sauce, heat the olive oil in a skillet over medium-high heat. Add the diced shallots and stir for a minute. Add the sliced mushrooms and sauté for 5 minutes or until they are soft and turning slightly brown. Season with salt and pepper.  

Sprinkle the cornstarch over the mushrooms, stirring occasionally. Slowly pour the vegetable stock and milk. Bring mixture to a boil or until it thickens, about 3-5 minutes. If mixture is too thin, you can add parmesan cheese. If mixture is too thick, you can add more milk.

Add the green beans and mix well. Season with more salt and pepper if desired. Transfer mixture to the prepared baking dish.

Top the casserole with fried french onions and bake for 25 minutes. Serve immediately.

Healthy Holiday Recipe: Sweet Potato Casserole with Praline Topping

A warm & comforting dish that can double as dessert!

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Someone in the family volunteered me to be the host for this year's Thanksgiving dinner and at first I thought "this is going to be so fun!". But then I realized the loads of work that come with such a task. But since it's going to be for a small gathering and I do love spending time in the kitchen baking lovely and mouth-watering dishes, I can't complain and thought I might as well enjoy myself and knock everyone's socks off with my skills in the kitchen. (Jokes, I'm a novice when it comes to cooking). Since then, I've been searching the web (and by web, I mean pinterest) for simple and healthy dishes to make for a small holiday dinner. While the recipes I found all looked delicious and instagram-worthy, they were packed with heavy and processed ingredients. That made it not so appetizing for me. I was hunting for healthier versions of classic Thanksgiving dishes in all corners of the internet. Green bean casseroles and sweet potato casseroles were among the top hits that I found, as they are everyone's favorite at the dinner table. I will be sharing the recipe for the latter today!

This sweet potato casserole with praline topping is a different take on the traditional sweet potato casserole with marshmallows. The toasted pecans with sugar and flour add the perfect crunch to the light and fluffy mashed sweet potatoes. I used the measurements from a couple of different sources and adjusted them to my liking. I kept this a low-sugar dish, because I wanted to bring out the natural sweetness of the sweet potatoes. This is an easy recipe that you can whip up on the side, as most of the ingredients can already be found in the kitchen. The only thing to note is that there are a couple of ways to cook the sweet potatoes, you can bake them at 425 degree F. for 1 hour or cut them up and bring them to a boil on the stovetop. Whatever method you choose, getting the sweet potatoes ready will take the longest so I suggest baking them first thing in the morning on the day of Thanksgiving or even the night before as they can be stored in the fridge. 

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Makes 3 servings

Ingredients:

For the sweet potato casserole

2 large red sweet potatoes, baked

1/4 cup milk

1 teaspoon vanilla extract

For the topping

1/2 cup raw pecan pieces

1 tablespoon brown sugar

2 tablespoons flour

1/2 tablespoon coconut oil, in solid form

Directions:

Set oven to 375 F and set aside a small casserole dish.

Using a spoon, scoop out the meat from the baked sweet potatoes and transfer them to a large bowl. Mash the potatoes with a fork until it's fluffy. 

Combine milk and vanilla extract into the large bowl with the mashed sweet potatoes. Mix well. Pour the mixture into a small baking dish and smooth top with the back of a spoon or spatula.

To make the topping, toss together the pecans, brown sugar, and flour. Cut in bits of coconut oil with a fork or knife. The final mixture should look crumbly.

Layer the pecan topping into the baking dish and bake for 20 minutes.

My Christmas Tree Part 2 | 2015

A little over a week ago, I posted a video of myself setting up my tree for the holidays [read & watch here]. Part two of that video is now up! It didn't take me as long as the first time where I spent hours fixing the burlap ribbons and string lights. I can be super picky about how everything is placed on the tree, so truth to be told I would not be make a very good buddy for decorating the tree with. I've actually been putting up the tree by myself for the past few years, and I don't mind it at all. That may have just sounded really sad, but I'm always pleased with how the tree turns out. It makes me happy seeing the Christmas tree all lit up and making everyone get into the holiday mood. 

My Christmas Tree | 2015

There is probably an unspoken rule somewhere out there about how the tree shouldn't be up until after Thanksgiving. Well that rule completely went out the window when I decided to dig out the Christmas decor and put up the tree this past weekend. I felt like such a rebel. And yes, I am that person who gets super carried away with all things festive around this time of the year. There is no better way to get in the holiday mood than being surrounded by fairy lights and holiday decor. Scented candles, twinkling lights, and pops of red and green are some of my favorite things to decorate the house with. They make everything feel warm and cozy, I love it. Anyhoo, for my tree this year, I decided to go with a shabby and chic look hence the burlap bow topper and understated gold ribbons. The other night, I purchased a set of shiny ornaments online on impulse so I'm not sure how they'll be incorporated into this theme. But knowing me who is a sucker for cute and dainty things, I will surely find a way to display them in the house if not on the tree.

I hope this is getting you into the holiday spirt. Though it may be stressful for some of you who have not even begun to think about Christmas, I will let you in on a secret. My holiday gift is completely blank, as I have absolutely no idea what to get for my friends and family this year. Starting with the holiday decor was the easy part...

As for the video showing how everything went down with the tree, I cut down a 3 hour recording of myself and the tree to a clip that's less than 2 minutes. Watch below for lots of fast forward motions and the inevitable - detangling the string lights. I will be posting a part two video where I decorate the tree with ornaments and bright, shiny things! 

Happy 11/11!

Pumpkin Chocolate Muffins

I did some major fall baking for these past two weekends straight. The kitchen smelled like sugary pumpkin pie spice and warm cinnamon and made the whole house all cozy and wonderful. I basked in this sweet aroma last Saturday evening as I devoured one of these pumpkin chocolate muffins. They were fresh out of the oven and obviously I couldn't resist. The recipe makes 6 muffins, which I think is the perfect serving size for a family of three. Though the original recipe is the cupcake version and while I do agree that cupcakes are more fun, I still appreciate a hearty and gooey muffin every now and then. These pumpkin chocolate muffins are just that. They're incredibly soft and fluffy, and the chocolate swirls add a special touch to the sweet taste of fall. Definitely let me know if you will be making these this season!

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Makes 6 muffins

Ingredients 

For the chocolate batter

1/3 cup flour = (5 tbsp + 1tsp)

2 tablespoons unsweetened cocoa powder

1/4 teaspoon baking soda

4 teaspoons canola oil

1/2 teaspoon vanilla extract

1/4 cup packed light brown sugar

1/3 cup buttermilk*

1 egg yolk

For the pumpkin spice batter

7 tablespoons flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon pumpkin pie spice*

1 egg white

1/2 cup canned pumpkin puree

1/4 cup packed light brown sugar

3 tablespoons canola oil

1 tablespoon granulated sugar

*I used low fat milk with 1 tsp of fresh lemon juice as a sub

*You can sub in 1/2 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground ginger for the pumpkin pie spice

Directions

Preheat oven to 350 F and place 6 liners in the muffin pan

Make the chocolate batter first. In a medium sized bowl, combine the flour, cocoa powder, and baking soda. Set aside.

In a separate large bowl, whisk the oil, vanilla, brown sugar, buttermilk, and egg yolk. Set aside.

Now for the pumpkin spice batter; in another medium sized bowl, combine the flour, baking powder, baking soda, salt, and spices. Set aside.

In another large bowl, whisk the egg white, pumpkin puree, brown sugar, oil, and granulated sugar. Set aside.

For the chocolate batter, mix the dry ingredients into the large bowl that has its wet ingredients. Then for the pumpkin spice batter, mix the dry ingredients into the other large bowl that has its wet ingredients. 

Layer the batter in the liners. I layered the bottom with a scoop of chocolate first, then the pumpkin, and chocolate, and more pumpkin. Now the fun part! I used a toothpick and swirled the layers on top. You can actually swirl the batter as you pour in each layer for that swirls all around effect!

Bake the cupcakes for 17-19 minutes, or until a toothpick inserted comes out with only a few crumbs.

Since these are muffins (personally, I like to call them naked cupcakes), that means there's no need to wait for them to cool so biting into a fresh-out-of-the-oven muffin is a must! Okay, maybe wait a minute or two, don't want to risk burning yourself.

Recipe adapted from Dessert for Two

Candy Corn Chocolate Pretzels

These bite-sized chocolate pretzels are super easy to make and are perfect for last minute party favors! I wouldn't even call this a recipe, because there are so many possibilities you can come up with by simply using three main ingredients: 

 1. Pretzels (round, square, any standard shape will do)

2. Kisses or Hugs chocolate

3. Small, decorative candy for toppings, such as candy corn or sour patch kids 

Since I knew I had to work fast once the chocolate's melted, I didn't want to have a lot to work with at a time and used a small conventional oven to make these treats. 

 Instructions

Set oven to 300 degrees F.

Place the pretzels on a baking sheet

Put a Kiss chocolate on each pretzel

Bake for 3 minutes or when the chocolate starts to lose its shape

Gently press the topping, in my case, the candy corn, on each pretzel-chocolate, and let it set in the fridge for 10 minutes

Recipe adapted from Sally's Baking Addiction

This Holiday Season

2 more days until Christmas!

Because we've been in a drought this year, it was nice to have some rain the past few days. I stayed in, and was able to get all my gift wrapping done. In the process, I went crazy with the glue gun, and made all sorts of bows. This DIY bow I found online (here) was one of my rainy day projects. I thought it was a perfect stand-in for a tree topper. I'm not one for a flashy tree, so I liked how the ribbon is simple, yet different. I was going for that shabby & chic look, actually. Now that the tree is complete, the gifts are wrapped, and the house decked out in holiday mode, I'm set for Christmas! Though it's been chaotic and traffic has been inevitable everywhere, I'm really going to miss all the festivities when it passes. Everything is just brighter and livelier! Peppermint bark and sugar cookies won't taste the same during any other time of the year. It makes me only want to savor every seasonal bite, and cherish every fleeting moment this holiday season.

On Christmas Eve, I'm going to be spending a good chunk of the day in the kitchen, as I will be cooking up a storm for my family. I'm excited for how everything is going to come together, since it is the first time I'll be making a proper American meal for my family. Per my mom's request, I will be serving pasta with sausage, green bean and mushroom casserole, garlic bread, and mashed potatoes on the side. What can I say, my mom loves Italian food. As for the presents, we will be opening them when it hits midnight! I can't wait to see the look on my parents' faces when they open their gifts.

I hope this holiday season brings you lots of love and cheer! Sending the warmest wishes to you all and have an amazing NEW YEAR!

 More bows!

What are your plans for the holidays?

What's on my nightstand?

I don't think I had a proper nightstand before, so it was a nice surprise coming home and seeing the new addition in my bedroom. Because I'm not used to having a table next to my bed, I initially had no idea what to put on it other than the lamp. I really wanted to make good use of the space and give it a fun & personal touch. The holiday season is such a good excuse for me to bring out the fairy lights. Adding to the festive feel are the the snowman plush and reindeer box. The book I have there is one of my favorites, and the paper cranes were given to me by a friend. Also on the nightstand are:

From left to right: 

Aromatherapy Pillow Mist 

Two-Way Street by Lauren Barnholdt

Bath & Body Works lotion in Sweet Pea

macaron box from Urban Outfitters

Nivea lip butter

gold bangles

hair tie

reindeer box from Michael's 

snowman plush 

In my drawer, I  have: 

fuzzy socks,

aloe body butter from The Body Shop

a pack of Kleenex 

Props to my dad for putting the pieces together! 

Snowman, sparkles, and gift tags

Remember the bath gels I got from philosophy from my previous post? Here they are, all wrapped and ready to go! Given the lack of wrapping materials I had at school, I'm very happy with how festive they look! I brought the snowman wrapping paper from home, and managed to find red tissue paper to wrap the last box. For ribbons, I used sparkly string/yarn. My favorite part is the gift tags, which I found online and they turned out to be mini DIY project. Because I printed them on thin white paper and were quite flimsy, I improvised and used cut-outs from a random paper tea box for the back. I think the black-and-white design looks lovely with the red wrapping papers, and is very versatile. The template comes with six gift tags, and they are designed by Jasmine Dowling. I wanted to share them with you, because I had a lot of fun putting them together, plus it's an affordable way to add an unique touch to your gifts. You can find the gift tags here. 

Happy wrapping!

philosophy.

One of my favorite things about the holiday season is getting presents for my friends and family. It gets me excited just imagining their reactions when they receive them and open them on Christmas day. To me, gift-giving isn't about finding that "perfect gift" or something that's outrageously fancy or expensive. It's about the gesture, and the thought and care that's put into the presents. Guess you can tell I'm a sentimental person there haha. 

I had a lot of fun picking out these philosophy shampoo, shower gel, & bubble bath items because each scent reminded me of a different friend of mine. I purchased them around Thanksgiving when all the sales were happening so I got four bottles for $40, which was quite a steal because they retail at $17 a bottle. I loved their wide range of yummy & festive scents to choose from and the vibrant colors they come in are very fitting for the holidays!

almond glazed, for the friend who loves nuts 

sweet, candied apple, for the friend who embraces her fire side 

pink marshmallow buttercream, for the friend who adores pink and is the sweetest person ever

vanilla jasmine, for the friend who is classy and versatile, like vanilla 

Goodbye 2013, hello 2014!

Psst! look at that sweet old couple behind me!

Some parts of the world have already celebrated the new year by now, but here in the states, the festivities have just begun. I always get a little nostalgic around this time of the year because it's hard to believe that another year has come and gone, just like that. It's crazy how time flies right by, it's like super Sonic speed or something. (Ya know? Sonic the hedgehog?). 

Although it's always sad to see another year end, I will gladly say goodbye to...

Twerking

Harlem shakes 

Scandalous Justin Bieber reports

But some of the stars and figures we lost in 2013 will be missed dearly...

Nelson Mandela 

Paul Walker

Cory Monteith 

"An ending is just another beginning." 
I honestly just thought of that saying and how appropriate is it to have it for this occasion! Look at me, trying to make it look all official with the italics and quotation marks :p
But in all seriousness, I'm looking forward to the new year (it's the year of the horse in the Chinese zodiac).

My resolutions for 2014:
-worry LESS
-let go of the past
-don't make quick assumptions about others
-work hard and do MORE
-don't let negativity get the best of me

I'm excited to see what 2014 will bring!

Happy holidays!

Wishing you a holiday season filled with love, sparkle, and joy! 

Mint Chocolate Chunk Cookies - with a twist!

These cookies are unlike your typical mint-chocolate cookies. These contain roasted coffee beans, making them Mocha Mint Chocolate Chunk Cookies. The roasted coffee beans (instant coffee) balance out the sweetness of the Andes Mint pieces perfectly. Also, the cookies come out slightly crunchy on the outside while stay soft and chewy on the inside. Trust me, you want to make these.

Note: Cookie dough will need to be chilled in the fridge for 1 hour

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Makes 18 cookies

Prep time: 1.5 hours  

Oven time: 11-13 minutes at 325º F

Ingredients: 

2 and 1/4 cups all-purpose flour

1 and 1/2 teaspoons cornstarch

1 teaspoon baking soda

1 teaspoon unsweetened cocoa powder

1/2 teaspoon salt

1 tablespoon instant coffee mix

1 and a half sticks unsalted butter, melted

3/4 cup light or dark brown sugar

1/2 cup white sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

1 and 1/2 cups Andes Mint, chopped 

Directions:

1. Mix together four, cornstarch baking soda, cocoa powder, salt, and instant coffee in a large bowl.

2. In another bowl, mix the melted butter, brown sugar, and white sugar until smooth. Whisk in the egg, then the egg yolk. Add the vanilla. 

3. Pour the wet mixture into dry ingredients and mix with a spoon or spatula.

4. Fold in 1 and 1/4 cup Andes Mint, making sure they are evenly dispersed among the dough. Cover the dough with plastic wrap and chill for 1 hour (it can last up until 3 days in the fridge). 

5. Take the dough out of the fridge and allow to soften a bit so it will be easier to shape them into balls.

6.  Roll the dough into balls, making them slightly taller for the cookies to turn out thick and chewy. 

7. With the 9 balls of dough on each cookie sheet, take the reserved 1/4 cup of Andes Mint and press on top for looks. 

8. Bake for 11-13 minutes at 325º F. The cookies will continue to bake on the cookie sheet when taken out of the oven.

Adapted from Sally's Baking Addiction

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Goodies from The Body Shop

I can't believe it was only recently that I discovered the amazing skincare and body products from The Body Shop. So when I saw that they were having a 50% off site wide sale, I couldn't pass up the chance and got a couple of things for the holiday season. Most of the items I purchased were either from the best-sellers or top rated section.

From left to right 

Cranberry Joy Reed Diffuser 

Tea Tree Skin Clearing Toner 

Hemp Hand Oil 

For Men Maca Root Energetic Face Protector 

Aloe Body Butter 

Vitamin C Skin Boost 

Bath Lily 

Spoon Foot File

Almond Thumbprint Cookies with Jam and Nutella Filling

Raspberry, Apricot, and Nutella filling

Before you start, please note:

✭ Cookie dough will need to be chilled in the fridge for at least 2 hours and it should be cold and firm at all times.

✭ You can fill the thumbprint cookies with anything you like.

✭ It helps to stir the jam in a small bowl first to give it a spreadable-texture, making it easier to fill the cookies.

✭ Cookie dough can be frozen up to 2 months. 

Makes 32 cookies

Prep time: 3.5 hours

Oven time: 10 minutes at 350º F

Ingredients:

Cookies 

1 cup (two sticks) of butter, softened

2/3 cup sugar

2 cups + 2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon almond extract

5 teaspoons any flavor of jam 

Glaze 

1/2 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla or almond extract (optional)

Directions:

1. Using a handheld or electric mixer, beat the butter until smooth. Add the sugar, vanilla, and almond extracts and beat again. Then add flour and beat until a soft dough is formed. Press the dough together, make sure to get all the scrapes and then cover it with plastic wrap. Chill in fridge for at least 2 hours.

2. Line baking tray with parchment paper or silicone baking mats (to reduce spreading). Shape the cookie dough into balls (the dough will be very hard at first but it will soften under the warm temperature of your hands). Then press down the balls with your thumb to make the "thumbprint". Smooth out any cracks that form (optional). Fill the cookies with 1/2 teaspoon of jam.

3. Bake for 10-12 minutes at 350º F. The cookies will slightly puff up and turn light golden brown on the edges. Let the cookies cool for at least 30 minutes before glazing.

4. To make the glaze, gradually mix the powdered sugar in the wet ingredients. Drizzle over cooled cookies with a spoon.

If you decide to make these soft and fluffy thumbprint cookies, share your pictures with me and we can bond over our love for homemade cookies :)

Adapted from Sally's Baking Addiction

Home is where the heart is.

Being away from home for quite some time really makes coming home feel that much sweeter. It reminds me of the saying "distance makes the heart grow fonder", or something along the lines of that. Although I was just home for Thanksgiving not too long ago, the mini-break honestly felt so short that after being home for a few days, the next thing I knew, I was driving back to school again. (Read the brief post I did during my Thanksgiving break here!)

Now during the eleven days before I came home for winter break, which was the week after the Thanksgiving holiday, everything felt like it was moving inexplicably fast. There was only a week left of classes, which meant finals were right around the corner. Being the usual silly me, I thought I had some time to spare so I caught up on a few shows and lazily scrolled through social networks. Obviously, that was a poor decision. I ended up frantically getting all my assignments and papers turned in while preparing for finals week. It was madness. 

Having to juggle class assignments for the final week of instruction and the stress of studying for my exams, I was completely overwhelmed. You should've seen my desk - the mess it was in pretty much summed up how I felt. On top of that, I was also figuring out a few plans for winter break and doing online Christmas shopping for my family and friends. Distractions are always so appealing, and yet dangerous at times like these.

After surviving the crazy week, eleven days to be exact, coming home felt like drinking a nice hot cup of peppermint mocha with roasted marshmallows on a winter night. Looking back to that week, I think that it's good to be busy and preoccupy myself with things. When I feel like there is not enough time in the day to do everything I want to do, it makes me really appreciate the time I actually have. Also, time literally flies by for me when I'm on the move and when I immerse myself in tasks. 

For now, I'm going to bring out all the Christmas decorations and enjoy spending the holiday season at home. What can I say, it's the little things that warm my heart. 

The beginning of the holiday season

There's something about a lit candle in a dark room on a cold night that just makes everything better. On Thanksgiving night, I was staring at this candle when I suddenly realized how happy I was. It came as a wonderful surprise as I haven't felt that way in a long time. So there I was, in the company of my loved ones and of course, delicious food, I was happy and worry-free. All the stress and frustrations I was bottling up floated away - it was the best feeling. I knew that it wasn't going to last, but I didn't let that stop me from enjoying the moment. In that instant, it was simply an amazing feeling. 

Maybe it's the holiday season, but I just feel extremely touched and thankful for everything and everyone in my life. I honestly could not have asked for anything more. 

Aside from the holiday season being a time for giving, I think it is also a time for reflecting. Looking back on the year, it is important to celebrate our triumphs while recognizing our mistakes and failures. I believe that, in doing so, it will help us grow into a better person.

With that said, it was really the candle that made me take a step back and realize what I was feeling at the moment. On a much lighter note, my new favorite thing is burning candles. I think candles are great at setting the mood because they create such a bright and calming atmosphere. Besides, it's a lovely addition for any occasion, especially around the holiday time! 

I hope you are excited for the holiday season as much as I am :)