The holiday season! We're having such a fun time and the delight that the girls have in the sights, sounds, and events of the Christmas season has made it so enjoyable. We wish you a Merry Christmas and a Happy New Year!
|My girls were both angels at the preschool Christmas program|
|Hot chocolate with candy canes by the fire- doesn't get much better!|
|Crazy hair & Christmas PJ day at school|
|Still not too big for a chat with Santa Claus!|
|Took the big girls to their first "real play" at the Pasadena Playhouse|
|My cookie helper!|
One of my most favorite holiday flavors is gingerbread - gingerbread cookies, gingerbread lattes, gingerbread itself. I made this gluten free gingerbread for Christmas last year with my family and served it with whipped cream and it was good. I'm going to make it again this year.
Gluten Free Gingerbread
Pamela's classic vanilla cake mix
1 cup vegetable oil
1 cup molasses
2 T crystallized ginger
2 large eggs
1 T ground ginger
2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
1 cup water
1/2 tsp. baking soda
Preheat oven to 325 degrees.
In a large bowl, whisk oil and molasses together. Add eggs and ginger and combine well. In a medium bowl, combine Pamela's classic vanilla cake mix, spices, and salt. Add to the larger bowl and mix until throughly combined.
Bring 1 cup water to boil. Add baking soda and mix. Add to larger bowl until just combined. Pour into a lightly greased 9x13 inch pan and bake for 35-40 minutes, until a toothpick comes out clean.
Let cool; cut into squares and serve with whipped cream or ice cream.