Santa’s lil’ workshop

Tis the season to be jolly.  Falalalalalalalalalaaaaah.

It is also the season where the house has been turned into a happy mess with wrapping paper and ribbons strewn all over the floor, and we have turned into busy little elves.  Working through the night, wrapping up packages for those who have been good this year 🙂  Santa would have been proud.

Tis now the night before Christmas.  And all presents have been wrapped.  And all gift tags filled.

And not forgetting the smells of freshly baked Christmas cookies.  Just the sight of my cookie jar filled with cookies in the shapes of a Christmas tree and candy cane over the past week has been enough to make me happy. Never mind that the cookies quickly disappeared within 2 days.

The merry making started days ago with friends and family.  And a vegan chocolate mousse to wrap up a lovely dinner at home.

And to spread some cheer in the office today, flourless chocolate cupcakes with christmas toppers we made ourselves seemed a good way to go.

Now this little elf has finally stopped to take a rest.  I sit outside in the cool night breeze, sipping a cup of Japanese sencha and with Michael Buble  (a thoughtful gift from a friend) playing in the background.  I take in the sounds of my neighbors celebrating Christmas with family and friends, and little children squealing over Christmas presents, and I smile.  The joy of being with family and loved ones – this is what makes Christmas, Christmas.

And the Grinch, with his Grinch-feet ice cold in the snow, stood puzzling and puzzling, how could it be so? It came without ribbons. It came without tags. It came without packages, boxes or bags. And he puzzled and puzzled ’till his puzzler was sore. Then the Grinch thought of something he hadn’t before. What if Christmas, he thought, doesn’t come from a store. What if Christmas, perhaps, means a little bit more.

– Dr. Seuss

————————

Christmas Spelt Cookies

Ingredients

• 2 1/2 cups spelt flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons cinnamon
• 1/2 cup melted butter
• 1/2 cup pure maple syrup
• 1/4 cup blackstrap molasses
• 1 teaspoon vanilla extract

In a large bowl, combine the flour, baking soda, salt and spices. In a separate, smaller mixing bowl, whisk together the oil, maple syrup and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Place the cookie dough in the refrigerator to chill for 35 minutes. Once the dough has chilled, preheat the oven to 350°F and line 2 baking sheets with parchment paper. Roll the dough out 1/4 inch thick onto a large clean surface with a non-stick rolling pin and cut with your Christmas cookie cutters. Place the cookies onto the baking sheet and bake for 6-8 minutes, watching carefully that they do not burn. Allow to cool completely before removing from the pan.

(Adapted from Live.Learn.Love.Eat. )

Easy Chocolate Mousse

Ingredients

• 12 ounces silken tofu
• 2 ounces bittersweet (60%) chocolate plus additional for garnish
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons agave nectar
• 1/2 teaspoon instant espresso powder
• 1 teaspoon vanilla extract

Cut the tofu into 1-inch pieces and place in a strainer so that the liquid drains out. Let sit for 10 minutes.

With a serrated knife, chop 2 ounces of the chocolate into small chunks. Place the chocolate in a microwave on high for 30 seconds. Stir the chocolate. If necessary, continue microwaving in 15-second increments until the chocolate has melted and is smooth.

In the bowl of a food processor, add the melted chocolate, tofu, cocoa powder, agave, espresso powder, vanilla and chocolate syrup. Blend until smooth, stopping once to scrape down the sides.

Transfer the mixture into 4 individual cups, and refrigerate. To serve, shave a small amount of chocolate on top of the cups with a vegetable peeler.

(From Rachael Ray)