Today is really the hardest part of the year. The day after Christmas and a little before New Year…
We’re a bit stuck eating leftovers from yesterday but who’s complaining? The leftover lechon was made into Lechon Paksiw which I am just so glad to eat with hot steaming rice for lunch today.
My only problem today is I have a massive headache…like I partied a lot and drank two bottles of bourbon.
And.. I have lost my voice, yet again.
So let’s talk about something else, to take my mind off the things I shouldn’t be thinking about.
Are you ready to say goodbye to 2012? What are your plans for 2013?
My 2012 was awesome. It’s more than what I imagined my year is going to be. As usual, it is sad that Ykaie and I couldn’t spend it with peanutbutter♥ but I’m sure we’ll make up for it this coming year.
Of course, I’ll be making a list of my New Year’s Resolution as a part of saying goodbye to 2012 but I’m pretty sure I won’t talk about the usual stuff I talked about last year like losing weight, eating more fish and drinking less coffee….
I’m thinking more about soaking up life…soaking in the year that is ahead of us…
I’m thinking newness and surprises… I hope to surprise myself {and everyone} in the coming year…
Just like how I surprised myself when I made these Reindeer cookies. I was surprised at how peanutbuttery good it tastes..and I’m definitely surprised I managed to pull off its resemblance to reindeers..hahahaha.
I don’t know why but I’m sort of into reindeers this year. Check out how I wrapped my presents: Reindeer Gift Wrap for Christmas
However, there’s only so much browns and reds that you can get from two packs of m&m’s.
So I made some alien reindeers with the remaining cookies who didn’t make it to Santa’s nice list….heehee
- ¾ cup peanut butter
- 1 ¼ cup firmly packed brown sugar
- ½ cup butter
- 3 tbsp milk
- 1 tbsp vanilla extract
- 1 egg
- 1 ¾ cup all-purpose flour
- ¾ tsp baking soda
- ¾ tsp salt
- Chocolate-covered mini pretzels
- Mini brown M&Ms
- Regular-sized red M&Ms
- ready-made chocolate pudding for dipping
- Preheat oven to 375°F.
- Combine brown sugar, peanut butter, butter, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
- In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
- Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
- Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose
- Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.
- Serve with cold chocolate pudding as dip
So how was your Christmas??
