Whole Wheat Banana Bread

Whole Wheat Banana Bread @NancyCUsually when I bake things I use unbleached all-purpose flour. But I had purchased some organic whole wheat flour and was wanting to try making something with it. I like baking quick breads and I hadn’t made any banana bread lately, so I decided to try making a loaf of Whole Wheat Banana Bread. I thought it turned out really well! It’s a good, hearty banana bread with lots of chopped nuts and healthy ingredients like honey and light olive oil (although it does have some brown sugar in it). The mashed bananas and plain Greek yogurt make this loaf moist and It doesn’t have a strong wheaty taste, so it should appeal to anyone who likes banana bread.

WHOLE WHEAT BANANA BREAD by NancyC

Makes 1 loaf

  • 1/3 cup light olive oil
  • 1/4 cup honey
  • 1/3 cup packed light brown sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1/4 cup plain Greek yogurt
  • 1 1/2 cups mashed bananas (about 3 1/2 medium)
  • 1 3/4 cups whole wheat flour
  • 1/2 teaspoon salt
  • 1 1/3 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup chopped walnuts or pecans

Preheat oven to 325˚F. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend oil, honey, brown sugar, and vanilla, then add in eggs, mixing well. Stir in yogurt, then add in the mashed bananas, mixing everything together.

In medium bowl, blend flour, salt, baking soda, cinnamon, and nutmeg. Add flour mixture to the wet ingredients and mix just until ingredients are combined–do not overtax! Fold in chopped nuts.

Pour batter into greased loaf pan and bake at 325˚F for 48 to 50 minutes or until toothpick inserted in center comes out clean. Let loaf cool in pan for 5 to 10 minutes, then remove and cool on completely on wire rack.

I baked this loaf on a chilly morning and it was the perfect snack for later in the day! I want to make more things with this organic whole wheat flour that I have. What do you like making with whole wheat flour?

Sharing at Fiesta Friday. Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

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Zucchini Vegetable Soup

Zucchini Vegetable Soup @ NancyCSoup is a favorite winter meal of mine–a big hot bowl of soup on a cold day is just so warm and comforting! This winter has actually been on the milder side where I live, but we’ve had some chilly days and I’ve been making homemade soup every so often.

anysharpIf you like veggies, this Zucchini Vegetable Soup is a good one to try. In addition to zucchini, it’s also made with green beans, chopped onion, and sliced carrots, all cooked until tender in a tomato–vegetable broth (or you can also substitute chicken broth if you like).

So there’s some chopping and slicing involved, but it’s worth it! And it gave me a chance to try my new complimentary AnySharp  knife sharpener that I received in the mail. It’s safe and easy to use and comes in a convenient small size for easy storage. It really helps make chopping and slicing veggies so much easier! You can visit AnySharp.com to learn more about it.

You can seed your zucchini before slicing it if you want, but if you don’t mind having some seeds in your soup, you can just slice it without seeding like I did.

ZUCCHINI VEGETABLE SOUP by NancyC

Makes 6-8 servings

  • 4 cups vegetable broth (or substitute chicken broth)
  • 1 (6-ounce) can tomato paste
  • 6 cups sliced zucchini (about 2 medium)–cut slices into halves or fourths
  • 2 cups fresh or frozen (and thawed) green beans, sliced into 1″ pieces
  • 1 1/2 cups chopped onion (about 1 medium)
  • 2 cups sliced carrots (about 2 medium)
  • 1/2 teaspoon salt
  • 1 Tablespoon dried parsley flakes
  • 1/2 to 3/4 Tablespoon Italian seasoning, depending on how seasoned you want it
  • 2 cloves garlic, minced
  • additional salt and pepper to taste

In large pot, over medium heat, stir together the broth and tomato paste. Add the zucchini, green beans, onions, carrots, salt, dried parsley flakes, Italian seasoning, and minced garlic. Heat mixture to boiling, then reduce heat to low, cover and simmer 35 to 40 minutes, until vegetables are tender. Season with additional salt and pepper to taste if desired, then serve.

The Italian seasoning adds a great flavor to this soup, along with the garlic and onion. If you’re trying to get more veggies in your diet, this is a great recipe to try! What kinds of soup have you been making this winter?

Sharing this at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Cheesy Mixed Vegetable Casserole

Cheesy Mixed Vegetable Casserole @NancyC

This past holiday season, I went to a special Christmas lunch where one of the items they served was a vegetable casserole side dish. It was really, really good. One of my co-workers decided to try making one herself and she talked about how good it was. So I finally decided to try my own version of a mixed vegetable casserole and if you like comfort food and cheesy side dishes, then you’ll really like this recipe! I added lots of cheddar cheese and made a crunchy topping that includes crumbled Ritz crackers and those yummy french fried onions. This is a great potluck dish or something your whole family would probably eat up in no time!

CHEESY MIXED VEGETABLE CASSEROLE by NancyC

Makes about 10 servings

  • 1 (19-ounce) bag of frozen mixed vegetables, thawed and drained (I used Birds Eye Steamfresh® Fresh Frozen Mixed Vegetables)
  • 1 cup frozen, thawed, and drained chopped broccoli (or substitute more corn, peas, or carrots)
  • 1 cup chopped onion
  • 1 cup sliced celery ribs
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 (10 3/4-ounce) can cream of mushroom soup or cream of celery soup, undiluted
  • 3 cups shredded Cheddar Cheese, divided
  • 1 cup Ritz crackers, crushed
  • 1/4 cup butter, melted
  • 1 cup french fried onions (or you can use 2 cups of french fried onions or 2 cups of Ritz crackers)

Preheat oven to 350˚F. Grease or spray a 9×13″ pan or baking dish; set aside.

In large bowl, combine the thawed mixed vegetables, broccoli, onion, celery, mayonnaise, plain Greek yogurt, mushroom soup and 2 cups of the shredded cheddar cheese, blending everything together. Spoon into your 9×13″ pan.

Sprinkle the last cup of shredded cheddar cheese evenly over the top of the vegetable mixture. Then combine the crushed Ritz crackers with melted butter, mixing until crumbly, and sprinkle that evenly over the cheese. Last, sprinkle the french fried onions evenly over everything.

Bake at 350˚F, uncovered, for 40 to 45 minutes, until vegetables are tender. Remove from oven, let cool a few minutes, and serve.

This casserole is so tasty it really is hard to stop eating it! With all the cheese and toppings, it’s not low-calorie, but it’s nice to indulge in when you’re craving comfort food on a chilly day. And it makes a great side dish for the holidays or any time of the year for that matter. Have you made any comfort-food type dishes this winter?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Dark Chocolate Mocha Pudding Cookies

Dark Chocolate Mocha Pudding Cookies @ NancyCThis is the first time I’ve used instant pudding mix in a cookie. I’ve heard that adding pudding mix to cookie dough keeps the cookies soft, but I wasn’t crazy about the idea of adding pudding mix with artificial flavors, dyes, and other things.

jell_osimplygoodI decided to try adding pudding mix this time because JELL-O recently came out with a new line of instant pudding mixes (and Jell-O mixes) called JELL–O SIMPLY GOOD.  They’re made and flavored with real ingredients like banana, cocoa, vanilla bean, and fruit juices–and they have no artificial flavors, dyes, or preservatives. JELL-O sent me some complimentary samples to try and I used their Simply Good Chocolate Instant Pudding Mix in this recipe. The pudding mix really does make the cookies soft and chewy. These cookies also have a rich chocolate flavor with just a hint of coffee, which pairs well with the dark chocolate chips. And if you want to make them more of a holiday treat, you can add sprinkles on top!

DARK CHOCOLATE MOCHA PUDDING COOKIES by NancyC

Makes 20 to 21 large cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 Tablespoons strong brewed coffee
  • 2 1/4 cups all-purpose unbleached flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 (3.9-ounce) package instant chocolate pudding mix (I used JELL–O Simply Good Chocolate)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups dark chocolate chips (you’ll need 2 packages of chips–1 whole package plus most of another package)
  • Optional: assorted sprinkles–chocolate or holiday sprinkles

Preheat oven to 350˚F. Line two cookie sheets with parchment paper; set aside.

Cream butter and sugars until light and fluffy. Add vanilla, eggs, and coffee; blend everything well.

Whisk together the flour, cocoa powder, dry instant pudding mix, baking soda, and salt. Gradually add this flour mixture to the butter/sugar/egg mixture, mixing until everything is blended. Then fold in the dark chocolate chips, stirring until evenly incorporated in batter.

Use a 1/4 cup size measuring cup to scoop dough and place on parchment-lined cookie sheets, 2″ apart (you should be able to fit 6 cookies per sheet). Flatten cookies just slightly and sprinkle with assorted sprinkles, if desired.

Bake at 350˚F for 12 to 13 minutes or until tops are set. Be careful not to overbake! Cool cookies on pan for 2 minutes, then remove to wire rack to cool completely.

If you happen to have any cookies left over, you can store them in an airtight container for 4 to 5 days. Or if you want to make a batch ahead of time, you can freeze them for 2 to 3 months.

If you like your cookies on the soft and chewy side, you’ll have to try this recipe! I’m glad I finally tried adding the pudding! Do you add pudding mix to any of your cookie recipes?

Sharing this recipe at Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday.

Dark Chocolate Chip Granola Cookies

Dark Chocolate Chip Granola Cookies @ NancyC

I’ve been in a chocolate chip mood lately! I recently posted a recipe for some Chocolate Chip Scones and then I thought I’d make some breakfast-type cookies, but with chocolate chips in them, too–I call them Dark Chocolate Chip Granola Cookies. A cookie made with ingredients that I usually put in granola, like honey, coconut flakes, old-fashioned oats, wheat germ, ground flaxseed, chopped nuts, raisins or dried cranberries, and a good amount of dark chocolate chips!

These cookies brown a little more around the edges because of the honey, I think. I read somewhere that baked goods made with honey brown faster, so that’s true of these cookies. They’re a good, slightly chewy cookies that make a great snack or quick breakfast if you like sweet things for breakfast!

DARK CHOCOLATE CHIP GRANOLA COOKIES by NancyC

Makes about 26 cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2/3 cup honey
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups sweetened coconut flakes
  • 1 1/2 cups old-fashioned oats
  • 1/4 cup wheat germ
  • 1/4 cup ground flaxseed (you can substitute wheat bran or oat bran for the wheat germ or flaxseed)
  • 1 cup golden raisins, dark raisins, or dried cranberries (or a mix of 2 or 3 of these)
  • 1 1/4 cups dark chocolate chips
  • 1 cup chopped pecans or walnuts

Preheat oven to 350˚F. Line cookie sheets with parchment paper.

In large bowl, cream butter and sugar, until smooth, then add honey, vanilla, and eggs, blending well.

In medium size bowl, mix flour, baking powder, baking soda, and salt. Add this mixture, half of it at a time, to the butter/sugar mixture; mix until everything is blended, but don’t overmix.

Fold in, a few ingredients at a time, the coconut flakes, oats, wheat germ, flaxseed, raisins or cranberries, chocolate chips, and nuts, stirring to blend everything evenly into the batter (batter will be thick).

Using a measuring cup, drop dough by 1/4 cupfuls, 2 inches apart, onto parchment-lined cookie sheets (you should be able to fit 6 cookies per sheet). Bake at 350˚F for 12 to 13 minutes or until edges are browned. Cool on cookie sheet for 2 to 3 minutes, then move to wire rack to cool completely.

It’s nice eating cookies that have some healthy ingredients in them–I guess it helps justify eating cookies, right? 🙂 Do you have any healthier cookie recipes you like to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck.

Chocolate Chip Scones

Chocolate Chip Scones @ NancyCThe first time I had these scones, they were made by Priscilla. She brought them to work as a snack for a co-worker’s birthday, and they were really good. She had made them with dried fruit and everyone wanted the recipe. The second time I had these scones, Brenda had made them and brought them into work. She had been craving chocolate, so she decided to try them with chocolate chips instead of dried fruit. And of course, they tasted just as wonderful.

I decided to try these scones with chocolate chips, too– those mini semi-sweet chocolate chips, because you get more bits of chocolate in every bite! They’re a great treat for breakfast and they even make a great dessert–or a snack in the afternoon!

CHOCOLATE CHIP SCONES by NancyC, adapted from a recipe by Priscilla T.

  • 1 cup sour cream or plain Greek yogurt
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup butter (2 sticks), room temperature
  • 1 large egg
  • 1 cup mini semi-sweet chocolate chips (note: instead of chocolate chips, you can substitute dried fruit and/or chopped nuts)

Preheat oven to 350˚F. Lightly grease or line a baking sheet with parchment paper; set aside.

In a medium bowl, combine sour cream or Greek yogurt and baking soda; set aside.

In a large bowl, whisk together flour, sugar, baking powder, cream of tartar, and salt. Cut in butter using a pastry blender.

Stir the sour cream or yogurt mixture and then the egg into the dry ingredients until just moistened. Fold in the mini semi-sweet chocolate chips.

Turn onto a floured surface and knead briefly. Roll or pat dough into a round 10″ disc that is 3/4″ thick. Cut into wedges and place on parchment-lined baking sheet. Bake at 350˚F for 17 to 20 minutes, until lightly golden. Serve warm or let cool completely.

These scones have a great texture–they’re a little moist, but not too moist. They’re sweet, but not too sweet. I think they’re best when they’re warm from the oven, but they’re pretty good when they’ve cooled, too. You can’t go wrong with these scones! I think they’re one of my favorites. Do you like making scones? What’s your favorite kind to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Create with Joy.

Cranberry Sauce Muffins

Cranberry Sauce Muffins @ NancyC

If you happen to have any extra cranberry sauce left over from the holidays, here’s a good recipe you can use it in (if you don’t, keep this in mind for next year 🙂 ). These Cranberry Sauce Muffins are sweetened with brown sugar and whole berry cranberry sauce–you can use your own homemade cranberry sauce, like this Fresh Cranberry Sauce)–or you can use whole berry cranberry sauce from a can. These muffins have some oats in them, too, so they’re both healthy and tasty! Sometimes I add a Cranberry Sauce Glaze on top of these muffins but they are great with or without the glaze, so if you’re watching your calories, just leave the glaze off. They taste great right out of the oven, spread with a little butter or Cranberry–Pecan Cream Cheese Spread. Yum!

CRANBERRY SAUCE MUFFINS by NancyC, adapted from Serious Eats

Makes 16 muffins

  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup canola oil or light olive oil
  • 1 1/2 cups Whole Berry Cranberry Sauce (I use either my homemade recipe or the Ocean Spray® brand)
  • 1 large egg

Preheat oven to 400˚F. Line 16 muffin tins with paper baking cups.

In large bowl, blend together flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.

In medium bowl, combine milk, oil, cranberry sauce and egg; blend well.

Fold wet ingredients into dry ingredients all at once and stir until dry ingredients are moistened.

Fill muffin cups about 3/4 (or just a little more) full. Bake 20 minutes at 400˚F, or until toothpick inserted in center comes out clean. You can eat these warm right out of the oven…spread with a little butter or Cranberry-Pecan Cream Cheese Spread. Or, let the muffins cool completely and top them with this glaze…

CRANBERRY SAUCE GLAZE 

  • 1 cup powdered sugar
  • 1 1/2 Tablespoons milk or half and half
  • 1 Tablespoon Whole Berry Cranberry Sauce
  • chopped pecans for sprinkling over glaze

In small bowl, mix powdered sugar and milk (or half and half) together, blending well. Stir in the cranberry sauce and blend well. Drizzle over cooled muffins, then sprinkle with pecans if desired. Let glaze set and then serve.

This is a great muffin for fall and winter when you’re craving that great cranberry flavor. And it’s always nice to bake muffins and other goodies when it’s cold outside! What have you been baking this winter?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Inspire Me Monday.

Bean and Barley Soup

bean-and-barley-soup-nancyc
I made this soup on a very cold day earlier this month and it was just what I needed to warm up! Not only did it feel good to have a hot bowl of soup on such a cold day, but it was great eating something healthy, especially after all the rich holiday foods and sweets I had been indulging in.

This is a veggie soup with lots of good things in it like carrots, celery, onion, red kidney beans, tomatoes, baby spinach, and some pearl barley–all cooked in a vegetable broth. It’s easy to make, tastes great,  and is low on calories. So if you’ve made a new year’s resolution to eat healthier, you’ll have to try this out!

BEAN AND BARLEY SOUP by NancyC, adapted from Homemade Soups Made Simple

Makes 6 servings, about 170 calories per serving

  • 1 1/2 Tablespoons olive oil
  • 1 1/4 cups chopped or sliced carrots
  • 1 1/4 cups sliced celery stalks
  • 1 1/4 cups chopped onion (about 1 large)
  • 1 clove garlic, minced
  • 3 1/2 cups vegetable broth
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1/4 cup uncooked pearl barley (I used Quaker® Quick Pearled Barley)
  • 2 cups firmly packed chopped fresh baby spinach leaves
  • salt and pepper, to taste

Heat oil in a 4-quart saucepan over medium heat. Add the carrots, celery, onion, and garlic. Cook and stir until vegetables are tender, about 10-15 minutes.

Stir in the broth, beans, tomatoes, and barley. Heat to a boil, then reduce heat to low. Cover and cook 30 minutes or until barley is done.

Stir in chopped spinach leaves and season to taste with salt and pepper, if desired. Cook until spinach is tender.

Soup makes a great meal when it’s cold out, and I think homemade soup it so much better than any you can buy. Do you like having soup in the winter too? What’s your favorite kind of soup to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Jumbo Ginger Molasses Cookies

jumbo-ginger-molasses-cookies-nancyc

I like these gingery molasses cookies so much, I think I will make them every fall and winter! I first made them during this past Christmas season and think they’re a great cookie to munch on during the cold weather. They’re flavored with lots of ginger and some cinnamon and cloves. They’re slightly crispy on the outside and soft and chewy on the inside. And they are one big cookie! Big enough to satisfy any sweet tooth.

They’re very buttery, too–rich and buttery. And after you roll the cookie dough into balls, you also roll them in coarse sugar–I think the coarse, sparking sugar coating really makes them look special! Molasses cookies have never been a huge favorite of mine, but I really like these, so if you’ve never made molasses cookies before, you may want to give these a try!

JUMBO GINGER MOLASSES COOKIES by NancyC, adapted from Taste of Home

Makes 26 to 28 cookies

  • 1 1/2 cups (3 sticks) butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 4 1/2 cups all-purpose unbleached flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2/3 cup coarse sugar

Preheat oven to 350˚F.

In large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses; set aside.

In medium bowl, blend the flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add this mixture to the butter/sugar mixture and mix everything well.

Shape cookie dough into 2-inch balls (I used an ice cream scoop to scoop the dough, then rolled it into balls) and roll in coarse sugar. Place 2 1/2 inches apart on ungreased baking sheets (or baking sheets lined with parchment paper). You’ll be able to fit about 6 cookies on each baking sheet. Bake 13 to 15 minutes or until tops are cracked. Let cool on cookie sheet for 1 minute, then transfer to wire racks to cool completely.

Do you like gingery, spicy, molasses-flavored cookies? What kinds of cookies do you like making during the winter months?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Inspire Me Monday.

White Chocolate Peppermint Scones

white-chocolate-peppermint-scones-nancycI like making at least one peppermint-flavored recipe each year for the holidays. This year, I decided to try scones. These White Chocolate Peppermint Scones have crushed candy canes both in the batter and sprinkled on top. White chocolate chips are mixed into the batter too. They might be a little too sweet for early in the morning, but they’re perfect for a holiday brunch, a holiday tea, or a dessert –with a scoop of ice cream on top…make that peppermint ice cream! 🙂

WHITE CHOCOLATE PEPPERMINT SCONES by NancyC

  • 2 1/4 cups flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cubed
  • 1/2 cup crushed candy canes or peppermint candies
  • 1 cup white chocolate chips
  • 2/3 cup plain or vanilla Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla

PEPPERMINT GLAZE:

  • 1 cup powdered sugar
  • 2 Tablespoons Half & Half
  • 1/4 teaspoon peppermint extract
  • 2 Tablespoons crushed candy canes for sprinkling on top
  • Optional: 1/2 Tablespoon coarse sugar for sprinkling on top

Preheat oven to 375˚F. Line a baking sheet with parchment paper; set aside.

In large bowl, blend the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender until the flour/butter mixture is crumbly. Stir in the crushed candy canes and white chocolate chips.

In medium bowl, mix yogurt, eggs, and vanilla until smooth. Blend yogurt mixture into the flour mixture, stirring until clumps of dough form (dough will be a little sticky).

Sprinkle some flour over the dough in the bowl to make it less sticky, and with floured hands, knead a few times and shape dough into a ball. Place dough on your parchment-lined baking sheet and pat into an 8-inch circle, about 3/4-inch thick. Use a knife to score into 8 wedges, then bake at 375˚F on your center oven rack for 18 -20 minutes, until golden. The scones may puff up as they’re baking, but they’ll settle down as they cool.

Cool scones for at least 20 minutes, or cool completely, and then add the glaze and topping.

To make glaze, mix powdered sugar, Half & Half, and peppermint extract until smooth. Drizzle glaze over scones with a small spoon, then sprinkle some crushed candy canes over the glaze. Let glaze set, then cut scones into wedges where scored, and serve.

Peppermint-flavored goodies are great for the holidays–they’re so fun and festive. Plus, it’s a great way to use those extra candy canes. Have you made any peppermint recipes this year?

Wishing you a blessed and joyful Christmas!

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