Picture by Leino Ole (Esto-Image)

December 2009

There is snow on the ground. Our Christmas shopping is done. We spent some time with Leino last week having our annual family picture taken (love it – don’t you?). Andrea hosted her first cookie swap this past Sunday so our freezer is stocked with holiday treats. There are Christmas parties coming up and Brandon finishes work on Friday (one of the best perks of being a teacher is always having the holidays off!). It would seem that it’s that time of year again... and that a whole other year is coming to an end. Wow. It’s been said before but TIME FLIES!

This will actually be the 11^th Christmas that we share as a couple, our third as “parents” and the first one we share with Meaghan (well... officially she was around last year... kicking her mom from time to time). Just shy of 8 months old (and now crawling everywhere and climbing on everything) – little Meaghie loves the Christmas tree. At 2 ½ years – Layla is really “getting it” this year and sharing in her excitement is making it all new and even more fun for us adults!

2009 was a great year (much like 2008, 2007, 2006... the list goes on). We feel so blessed to be where we are in our lives, enjoying our girls, our home, our activities and projects – not to mention the people that we share our lives with (we love you guys!). Although we were still in intense “renovation mode” and Andrea was at the tail end of a rough pregnancy at the beginning of the year – all that seems very far away now. Three out of four floors (we live in a split level – not a mansion) are now “done” and our sweet little Meaghie was definitely worth any pain and discomfort experienced during the pregnancy (& drug-free labour – yow!).

With a house to take care of and a second baby, things are certainly busier than they once were. We wonder sometimes what we did with our time when it was just the two of us... These days – between Brandon’s schedule with work, school (he’s working towards a masters in education), coaching basketball, playing basketball, breeding snakes (yes... you read that right), and keeping fit – and Andrea’s schedule which might be free of regular work for the time being but is still full with new projects like her blog A.O.K (www.okwithandrea.blogspot.com), becoming an Usborne books consultant, taking care of the girls and trying to efficiently manage things around the house(... trying!)... we feel busier than ever! Oddly enough, we still kind of feel like we’re “playing house” most of the time!

Our first baby – Layla – is growing into a real little girl. It’s really amazing to watch her grow and transform... developing with each passing week. The things that she says or does take our breath away (literally at times) and make us laugh. She’s very verbal, chatting away in both English and French. She’s a beauty and loves to be told how pretty she looks when she’s all dressed up. She likes baking with either mom or dad, playing with polly pockets or her dad’s old “doctor kit” (from when he was a kid), and doing “bricolages” – beware of leaving her alone with glue or markers though – she’s just not ready for that kind of responsibility yet!

Our little one – Meaghan – isn’t much of a newborn anymore! She’ll be 8 months old on Christmas day, is now crawling all over the place and getting into things. She has been a doll of a baby and being the second, we knew how fast it would go and have really made sure to appreciate the good and the bad. She wasn’t too bad to us even at the beginning so it wasn’t that hard to do. People think she’s adorable (we agree) and serious (but you should see her with her mom, dad and sister... not serious at all – what a goof!). She’s great. Can’t wait to see what she’s like in a year from now (but no – we will not wish the time away!)

So... that’s the 2009 Rodgers-Matte family update. Brandon and his girls are all doing very well.

Wishing you all a very merry Christmas, a happy holiday season (with time for fun and time for rest) and God’s blessings in the New Year.

Brandon, Andrea, Layla & Meaghan

xxxx

Ever since Brandon and I started sharing our holidays together (this will be our 11th Christmas - that is just... crazy!) I have enjoyed celebrating with our respective families - but even more - I've enjoyed creating our own little traditions as a couple. And now - as a young mom - with a daughter who is just starting to "get" the excitement of this time of year - I find myself wanting to find ways to make this time of year special or UNIQUE not only for "the parents" but for our family.

Contributed by ME (of course I picked a cookie that starts with "A" just so I could put mine first...)

*Since I already wrote about these in my AOK "trial" Gourmet series - you can click here for the recipe.

Chocolate Chip Cookies

contributed by Leslie

Ingredients:

1 cup margarine or butter ( I use becel olive oil margarine)
1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tbsp vanilla (I use 2 tablespoons of vanilla or more)

2 cups all-purpose flour

1 tsp baking soda

1/2 tbsp salt (I don’t use salt)

300 g CHIPITS® Semi-Sweet Chocolate Chips

**I add a tbsp of unsweetened applesauce too.

Instructions:

1. Heat oven to 375°F.
2. In large bowl, beat shortening, brown sugar and granulated sugar until fluffy.
3. Beat in eggs and vanilla until creamy.
4. In medium bowl, mix together flour, baking soda and salt.
5. Gradually blend into creamed mixture.
6. Stir in chocolate chips.
7. Drop from small spoon onto ungreased cookie sheet. Bake 10 minutes, until golden brown.
8. I NEVER COOK MY COOKIES FOR AS LONG AS THEY SAY TO, IT KEEPS THEM MOIST

Ginger and Molasses Snaps

Contributed by Karla

Ingredients:

4 1/2 cup flour
2tsp baking soda
1tsp cloves
1 1/2 cup shortening
2 eggs
4 tsp ground ginger
2 tsp cinnamon
2 cups sugar
1/2 cup molasses

Instructions:

1. Stir dry ingredients together
2. Beat shortening and sugar in a separate bowl until fluffy. Add eggs and molasses and continue beating.
3. Begin adding dry mix to the beaten mixture until blended (use a wooden spoon at this point or else mixer may smoke )
4. Roll mix into balls, and roll balls into sugar (can use icing sugar or sugar crystals)
5. Place on cookie sheet and bake 350F for 12-14 mins (cookies should be light brown and puffed and hopefully not smoking).
6. Let cool 2 mins and enjoy.

Glazed Maple-Pecan Cookies

Contributed by Aimee (UtHC blogger!)

*Recipe is available on Aimee's blog - Under the High Chair.

Mocha Chunk Cookies

Contributed by Charlene

Ingredients:

¾ cup packed brown sugar

1 cup white sugar

1 cup butter (softened)

2 large eggs

2 teaspoons instant coffee

2 teaspoons coffee liqueur

2 ½ cups all purpose flour

1/3 cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt

10 oz semi sweet chocolate OR white chocolate (chopped)

Instructions:

1. Preheat oven to 350 F
2. Combine dry ingredients in medium bowl
3. Dissolve coffee in liqueur in small bowl (* you can use water instead)
4. In large bowl, blend sugars, add butter until grainy, add egg and coffee.
5. Beat until smooth
6. Add flour mixture and chocolate chunks… DO NOT OVERMIX
7. Bake 6-8 minutes

Orange Sable Cookies

Contributed by Jamie

Ingredients:

1 ¼ cups whole blanched almonds (6 ¼ oz). (Modification: 6 ¼ oz ground almonds to save time)

1 cup confectioners’ sugar

¾ cup (1 ½ sticks) unsalted butter

3 tbsp finely grated orange zest (2 to 4 oranges)

1 large egg

Orange and almond extract, to taste (JS addition)

1 tbsp freshly squeezed orange juice

1 ½ cups all-purpose flour

1 cup sanding or granulated sugar, for rolling

Instructions:

1. Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside. (Modification: I simply mixed my ground almonds with the confectioners’ sugar)
2. Place butter and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine. (Modification: I added a bit of orange and almond extracts because they were lacking in flavour)
3. Place in fridge for approx 30 min so that the dough is easier to handle (JS additional step)
4. Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.
5. Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

1 ½ cups graham wafer crumbs

½ cup butter or margarine (melted)

1 ½ cups flaked coconut

1 ½ cups chopped nuts (optional)

1 pkg (300 g) semi sweet chocolate chips

1 ½ cups miniature marshmallows

1 can (300 ml) sweetened condensed milk

3 squares (oz) semi sweet chocolate, melted (or you can just use chocolate chips)

Instructions:

1. Combine crumbs and butter. Press into 13 x9 inch pan.
2. Sprinkle coconut over crumbs.
3. Add layer of nuts (optional) chocolate chips and marshmallows
4. Drizzle condensed milke evenly over top
5. bake at 350 F for 25-30 min (or until golden brown)
6. Remove from oven, drizzle with melted chocolate. Let cool.
7. Cut into bars.

*Makes about 36 bars