The tree is going up….the Fall decorations are all put away and…..I caught a tummy bug. On my birthday!!!! When my kids run a fever it’s almost impossible to get them to sit still. I have to almost beg them to let me make a fuss over them. Yesterday, I had a fever. I felt as though I would just die at any moment. What happens as we grow older that makes having a fever sooo awful? Good grief!
Anyway, I woke up today feeling a bit better so I’ll just be thankful for that and move on. As I mentioned in an earlier post my theme this year is a handmade Christmas. I still had to order all the “pieces parts” to be able to make my gifts. The deliveries are almost done. Now, I’m using my project management system to keep me on task. I don’t know if you perhaps have a better way to keep track of so many projects at once (if you do please share it with me). My way is as follows:
1. Make my list of gifts, write the name of each gift on a folder or label (if using a plastic zip folder). I LOVE plastic zipper pockets!!!
2. Create a list of all items need to complete the project. Place the lists in my planner so I can order or shop for everything I need.
3. Once I have everything I need, I put the lists into their respective folder (or zipper pocket). Keep the receipts in each pouch.
4. Put all of the project details and or instructions into the respective folder (zipper pouch).
5. Break each project down into manageable parts and create a check list to match.
6. Create a master schedule with my daily project to do list on it, one goes into my planner the other is posted in my art studio.
7. As each section of the projects are completed I check them off the master list.
8. Final assembly.
9. Gift wrapping and under the tree they go.
10. Remove the labels from my plastic zipper pouches and put them away for the next series of projects.
11. Total up final costs of each project divide per gifst made and make a note in my planner (so I have some idea how the budget worked out for next year).
Along with this stuff, I am finishing my handmade Christmas cards, gift tags and gift wrap. Oh, and then there’s the holiday cooking and baking….and the fact that as we live in the middle of nowhere now we will have a full house and then some of house guests. I figure by January I will fall over.
But I love it. Every bit of it. I would love to hear how you all prepare for Christmas or Hanukkah at your house.
Lets bake a cake shall we?
Eggnog Crumb Cake ~ Tamatha Mavraides
2 sticks of butter softened
1/2 cup brown sugar
1/2 cup white sugar
2 large eggs
1 cup of eggnog (homemade not needed….can you believe I just said that!!)
1 cup sour cream
2 teaspoons pure vanilla extract
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
For the crumb topping:
1 1/2 cups all-purpose flour
1/4 + 1/8 cups (weird yes I know) white sugar (I bet there is an easier way to measure that I just couldn’t think of it.)
1/4 + 1/8 cups brown sugar
1 teaspoon of cinnamon
1 1/4 sticks of butter (soft)
2 teaspoons pure vanilla extract
pinch of fine sea salt
Instructions for crumbs topping:
Combine all of the ingredients except the butter. Cut the butter into the flour sugar mixture until it’s well combined and clumps are formed. Break up any large clumps. Sprinkle on top of the batter before baking.
1 cup confectioners sugar
4 tablespoons eggnog
Here we go:
Pre-heat your oven to 350 degrees (F)
Butter and flour a bundt pan, set aside.
In a separate bowl combine the flour, baking powder, baking soda and salt. Combine well.
In the work bowl of your standing mixer, cream the butter and sugars together until light and fluffy.
Add the eggs beating well after each one.
To the eggnog, add your spices and the vanilla. Then add the sour cream. Combine lightly. No need to beat.
Alternating add the flour mixture and the eggnog mixture to the butter/sugar in the work bowl.
Beat only until mixed. DO NOT OVER BEAT. The cake will be tough if you do.
Pour the batter into the prepared cake pan.
Top with the crumb topping and bake until a toothpick comes out clean (start checking at about 50 minutes).
Turn the cake out onto a rack to cool. I left mine crumb side down so I could enjoy the design of the pan. The crumbs were a surprise when the cake was sliced It would look lovely crumb side up too….your choice on that one.
When the cake is cool drizzle with he glaze. Let the glaze set. Serve….eat…repeat.