Simple Yarn Trees

These yarn trees are too cute and are a super simple craft to make with the kidos with a little glue and yarn. I have my godson Collin this weekend so I'm off to go buy some new yarn and crafts. I will be a blast making some fun Christmas stuff together Noah really looks up to Collin. We celebrating Christmas this weekend too with so Noah and Collin can open their cute matching gifts together I'm really so excited!

Happy Friday!

Zhena's Tea Stocking Stuffers

Yet another amazing Stocking Stuffer idea. It has always been a huge family tradition in our home to open stockings on Christmas Eve and I am always more excited about my stocking then gifts. I just love Stocking Stuffers brings me back to my childhood.

 I LOVE LOVE LOVE Zhena's Gypsy Tea blends and at 50% off  I will be jumping on this Holiday Tea deal. The packaging is so cute and the Tea blends are SO delicious, not to mention Organic and Fair Trade. Not to be missed for all those Tea lovers in your life!

Berry Bellini		Coconut Rum
Papaya Mango Hazelnut Chai Red Caramel Chai Red Fire Light Chai		Strawberry Kiwi Oh how I love my Chai Tea and they have so many yummy blends! Coconut Chai Green Tea Chocolate Chai Vanilla Chai Red

Stocking Stuffer

3B Yoga here locally in Utah at The riverwoods in Provo has a great deal on healthy Stocking Stuffers now through Christmas. Make sure and drop a hint for those loved ones in your life.

4 Pass Stocking Stuffer. $25. Now until Christmas.

Eggnog Pots-de-Creme

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  I know Eggnog is a love or hate for most people, I just love it I always have. For some reason I always thought custard was hard to make I guess i've never tryed to make it before so I was pleasently suprised when I saw this Eggnog Pots-de-Creme recipe I thought it would be good but I just loved it!! The warm spicy smell brought holiday joy right to the kitchen.
  
  
  
• Eggnog Custard ingredients:
• 1 ¹⁄₂ cups Organic Eggnog
• 3 Free Range Egg yolks
• ¹⁄₂ to 1 tablespoons Organic sugar (depending on how sweet you like it)
• a sprinkling of nutmeg
• For the whipped cream:
• ³⁄₄ to 1 cups Organic Heavy Whipping Cream
• 1 tablespoon sugar
• a sprinkling of nutmeg (plus extra for garnish)

To make the custards, add sugar to the eggnog and heat it over medium heat until tiny bubbles form around the edges of the pan. In a separate bowl, beat the egg yolks until smooth. In droplets, drizzle in the eggnog mixture into the eggs, whisking vigorously the entire time (by the time you’ve added half of the eggnog to the eggs, you can go ahead and pour in the rest). Sprinkle with nutmeg. Pour into 3 individual ramekins through a fine-mesh sieve (this is really important to assure that your custard is smooth). Place the ramekins into a larger baking dish and fill it with warm (not hot) tap water to come halfway up the cups. Place into a 325-degree oven and bake until the custards are set (that is, until the centers are no longer wobbly), about 20 to 25 minutes. Remove from the water bath and let cool to room temperature, then chill uncovered in the fridge for several hours to allow the custards to firm up.

Meanwhile, whip cream together with sugar and nutmeg and spread on top of the cold custards. Sprinkle with extra nutmeg and allow everything to chill together a while longer. You won’t believe how good it is!