Happy 2012 everyone! Wow, it's been a long time, and I have missed you all. I had not planned to take such a long break from blogging, but the combination of the holidays, a home reorganization, and a bout of sickness got the best of me. Many books were read, and lots of crafts and activities were done over the holidays, and I'm excited to start sharing some of them with you over the next few days. I am also super excited for a new year of momstown Calgary events. Our calendar is jam packed with favourite activities such as our weekly Music and Movement playgroup at Absolute Dance Studio, in home playdates, and trips to the library, Calgary Zoo, and Glenbow Museum. We are also thrilled to introduce our weekly "Mall Walking Mommas" group, and an infant playgroup hosted by Stir Crazy Family Fun Centre. It is going to be the best year yet to be a part of the momstown Calgary family.
In the meantime, here is a look back at some photos from one of our most popular events we hosted in December, our Christmas Cookie Swap.
Each mom baked enough cookies for every other mom to take one dozen of those goodies home. That's a lot of cookies!
From gingerbread to shortbread, and homemade skor bars to peanut butter kisses, everything was beautifully packaged and tasted great:
All of those cookies were pretty heavy to carry:
But everyone sure went home happy:
A post about cookies and treats would not be complete without a recipe either:
Tiger Butter
250 grams white chocolate (equivalent to 9 squares , or 1.5 boxes Bakers white chocolate)
¼ cup (50 mL) smooth peanut butter
2 tbsp (30 mL) semisweet chocolate chips
Method:
1. Line a 8” by 8” square baking pan with parchment paper.
2. Break white chocolate into 1″ pieces and place in a 2 cup glass measuring cup, or glass bowl. Microwave on medium for two minutes, stirring halfway through, until smooth and melted.
3. Stir peanut butter into melted white chocolate until peanut butter is dissolved and mixture is smooth.
4. Pour white chocolate mixture evenly into prepared pan, and tap gently on counter to release bubbles.
5. Place semisweet chocolate chips in 1 cup glass measure. Microwave on medium one minute, stirring halfway through, or until smooth and melted.
6. Drizzle semi sweet chocolate in lengthwise lines on top of white chocolate mixture. Run a butter knife in crosswise lines across the top of the white chocolate mixture to create a marble effect.
7. Place pan in the fridge and refrigerate until mixture is firm, and parchment paper releases easily from the bottom of the chocolate (approximately 1 hour). Cut into squares.
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