Total Floor Area



We are celebrating a couple things this week and today I will start with this:

{The End of a Great Christmas Season}
As you may have noticed, my 12 days of Christmas suddenly ended… at day 10. 🙂 I decided, quite abrubtly, that I was going to take a few days off from any work (i.e no computer, no emails, no blogging) so that I could truly enjoy this holiday season with my family and friends. Do you ever feel like you are just moving through life but not really experiencing any of the really great things going on around you? Well, that is how I was beginning to feel and I did not want to wake up the day after Christmas and realized that I missed it.

I am sure you understand.

However, I did not forget about my 12 days of Christmas commitment and I wanted to share with you the last two days I had planned. (Bookmark this post and use it for next Christmas!)

{Day 11 – Christmas Cookie Extravaganza}

My husband and I wanted to reach out to our neighbors in a special way this Christmas. We have lived in our house for nearly 2 years now and seem to not have close relationships with any of our neighbors… that, my friend, is a problem we wanted to change. So, we made about a gazillion cookies, packaged them into this adorable little box and delivered them door-to-door just a couple days before Christmas. It was a hit! Keep this in mind next year when you are looking for that sweet gift for a neighbor (or if you are like my sweet mother-in-law, you could make them for your mailman, hairstylist, etc. That is on my list for next year… thanking those people in your life who often get forgotten.)

{making cookies!}

{Three-Layer Bars}

{Favorite Sugar Cookies}

{Chocolate-Dipped Coconut Snowballs}

The little boxes of goodies:
1. Three-Layer Bars 2. Chocolate Chip Cookie (pre-made dough)
3. Favorite Sugar Cookies 4. Chocolate-Dipped Coconut Snowballs
{Three-Layer Bars}


  • 1/2 cup butter, cubed
  • 1/3 cup HERSHEY®’S Cocoa
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 2 cups crushed vanilla wafers (about 60 wafers)
  • 1 cup flaked coconut
  • 1 teaspoon vanilla extract
  • 3 tablespoons cold milk
  • 3 tablespoons instant vanilla pudding mix
  • 1/2 cup butter, softened
  • 2 cups confectioners’ sugar
  • 4 ounces semisweet chocolate, chopped
  • 1 tablespoon butter


  • In a large saucepan, combine the butter, cocoa and sugar. Cook and stir over low heat until butter is melted. Stir a small amount of mixture into the egg; return all to the pan, stirring constantly. Cook over low heat for 5 minutes or until mixture reaches 160°. Stir in the wafer crumbs, coconut and vanilla.
  • Press into an ungreased 8-in. square dish. Let stand for 15 minutes. Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes.
  • In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in pudding. Spread over crust. Cover and refrigerate for 15 minutes or until firm.
  • In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Spread over filling. Refrigerate until serving. Cut into bars. Yield: about 1-1/2 dozen.

– – –

{Chocolate-Dipped Coconut Snowballs} My favorite!!!


  • 1/3 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces German sweet chocolate, finely chopped
  • 1/2 cup flaked coconut
  • 1/2 cup finely chopped pecans, toasted
  • 12 ounces semisweet chocolate, chopped
  • 4 teaspoons shortening
  • 2-1/2 cups flaked coconut, toasted


  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the German sweet chocolate, coconut and pecans.
  • Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are browned. Remove to wire racks to cool.
  • In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip tops of cookies into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill for 1 hour or until firm. Yield: about 5-1/2 dozen.

Recipes from Taste of Home. (Looking for the Favorite Sugar Cookie recipe, click here?

{Day 12 – Decorate Your Little One’s Room}

We had so much fun this year decorating Andrew & Asher’s room.

+ We strung lights from the ceiling.
+ We made snowflakes, painted and glittered them. Then hung those from the lights.
+ We added a teeny little Christmas tree and colored lights too!

The boys loved it…
Next year I want to try this (thanks Kristi!)

Pictures from the boys’ room:

. . .

You can look forward to these posts later this week as we celebrate

{A Very Happy New Year} & {Ashlee Proffitt Design’s 100th Blog Post}

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