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Saturday, December 3, 2011


I'll go ahead and clear the assumptions running through your head on this one:
It's not another baby.
As much as I would love to have another one right now, I have got to stay un-prego until AT LEAST my brothers wedding.

However, this announcement does have to do with the growing dynamics of our family:

More space in our vehicle.

That's right:

We got a new car!!!

Welcome Honda Pilot :)

We are truly blessed to have found something that was in a good price range and from a good seller.
Our hopes is that this car serves our growing family for a very long time.

We are blessed :)


Gingerbread Biscotti

Doesn't this type of cookie just complete this scene?

No. You're right.

We are missing the glass of milk... and Santa!


It's actually best enjoyed with an eggnog latte, but milk works too!
I had a friend recently ask me for the recipe, so I wanted to share that with you all:

Gingerbread Biscottis

This makes 48 biscotti if you make them small, but it you want them large, it will make 24.


• 1/3 cup vegetable oil

• 1 cup white sugar

• 3 eggs

• 1/4 cup molasses

• 2 1/4 cups all-purpose flour

• 1 cup whole wheat flour

• 1 tablespoon baking powder

• 1 1/2 tablespoons ground ginger

• 3/4 tablespoon ground cinnamon

• 1/2 tablespoon ground cloves

• 1/4 teaspoon ground nutmeg

* 1 bag of white chocolate candy coating (you will not use the entire bag-- just figure how much you want to drizzle!)


1. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.

2. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.

3. Divide dough in half, and shape each half into a roll the length of the cookie (or to keep them long, just make them to your desired length). Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.

4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.

5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. I used broil to make them extra crispy, but it’s your call.

6. Drizzle your white chocolate candy coating over the biscottis with a fork and wait for them to dry... then, ENJOY!

Hope you have a wonderful Saturday!

Be on the look out for another surprise that just entered the Thornbury household last night :)

Be blessed! XOXO