I wasn't going to make my kids anything for christmas (what a horrible mother!) but then dammit, all my friends were making these beautiful robes for their kids. Basically I am 33 and was peer pressured into this sewing project.

Of course I'm glad I did sew them, because my kids look pretty adorable in their cozy flannel robes. The robe pattern came from Sewing For Boys, which I reviewed here.  The pattern comes together very quickly. Leave off the pockets and you could have one finished in a few hours. Make your own fiddly pocket pattern with contrast piping and it will take you a lot longer.

There is one mistake in the book. You must connect the two front pattern pieces before you cut your fabric, but that important step is missing from the directions .  I only realized this after I cut out all my pieces from the PLAID FABRIC! Oh, what's that, you can't tell? That is because I'm the master-plaid-matcher!

The fit of the robe is straight up old man robe. So sizes don't matter all that much. I made the size 6/7 both for my 6 year old daughter and almost 5 year old son.  The fit is great on both. For their 2 1/2 year old brother I made the 2/3 size, but I should have gone a size up. His robe did get a little shorter because of the plaid matching I had to do, but a bigger robe would have fit him better and for longer too.

A few other things I would do to the pattern if I make it again:

• shorten the sleeves a bit.  They are meant to roll up, which is why they are so long, but they roll up a little too much for my taste.
• make the ties a least a foot longer. Makes it easier for little hands to tie (around those big bellies).
• lengthen the pattern a bit--especially for the smaller sizes.

A couple things I did right the first time:

• I made a hang-y up-y loop that I sewed inside each robe. It makes clean up time a tiny bit better.
• I skipped the belt loops and just sewed the tie to the back of the robe in one spot. That way the belt cannot be used as a leash or a jump rope or weapon.
• I read the fabric requirements. Each robe, each one, takes about 4 yards of fabric!

Come Christmas time, I become a cookie fanatic. Every year I bake at least 10 different varieties. There are a few that I make every year, but mostly it's, "what is new?! what haven't I tried?! what sounds super delicious?!" Last year I stumbled on alfajores and this year they were the first cookie on my list.

Alfajores: the most delicious cookie you've never heard of. I'm afraid I don't know very much about the origins of these cookies. I believe alfajores (I took German, not Spanish, so I can't tell you how to pronounce it) are a South American treat. Wherever they are from, thank you, because they are the best thing that happen to my cookie loving self.

There are a lot of different recipes out there for alfajores. The cookie part changes: sometimes it's a crispy spice cookie or more of a shortbread like cookie. But the cookie I make is a barely sweeten pie crust sprinkled with a bit of crunchy sugar on top. Between the two little cookies is a big dollop of dulce de leche--a gorgeous confection, addicting in its own right.

Together the flakiness of the cookie and the creaminess of the dulce de leche make a cookie that is homey and sophisticated at the same time, rich but not cloying, sweet with a hint of savory. And, omg, unbelievably good. Now that you are drooling, let's get to the recipe shall we...

Alfajores

(adapted from Martha Stewart)

for the dulce de leche:

• two (14 oz) cans sweetened condensed milk (not evaporated milk)
• pinch of coarse salt

directions:

1. Pour condensed milk into a pie plate or shallow baking dish
2. Mix in salt
3. Place baking dish into a larger pan. Pour water into the larger pan until it reaches half way up the sides of the baking dish.
4. Cover the dish tightly with foil.
5. Bake at 400 degrees for 1-2 hours. Checking now and again to stir the milk and making sure there is always water in the larger pan.
6. It will be a beautiful brown and carmelly color when it's done. There may be lumps, but you can whisk it a bit (or not). When it cool it should be the consistency of creamy peanut butter.

Dulce de leche makes a fine Christmas gift on its own. When it's hot out of the oven pour into small jars. It keeps for about a month in the fridge.

for the cookies:

• 4 cups all-purpose flour
• 1/4 cup plus 2 tablespoons confectioners' sugar
• 1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
• 1/2 cup water
• Sanding sugar or powdered sugar, for sprinkling

directions:

1. Preheat oven to 350 degrees.

2. In a food processor, pulse together flour, sugar briefly. Add the butter and pulse until the mixture resembles coarse meal.

3. With machine running, pour in the water in a slow stream, and process 20 seconds. The dough will probably not come together, but that's okay. Roll out a length of plastic wrap and put half of the crumbly dough onto it. Wrap it up tightly in the plastic wrap, then with the heel of your hand press the dough 5-10 times until it comes together. Repeat with the other half of cookie dough. Refrigerate for 1 hour or overnight.

4. Flour your surface and roll out one disk of dough to between 1/4 in and 1/2 in thick. The cookies should be thick, but too thick and you won't be able to fit the finished cookie in your mouth!

5. Cut out rounds (roundish cutters are best, those stars up there? they fell apart right away) from the dough and transfer to a parchment lined cookie sheet. Continue with the rest of the dough. Gather up your scraps and re-roll, but only re-roll once (they will be tough otherwise).

6. Sprinkle half the rounds with sanding sugar or if you don't have sanding sugar, sift powdered sugar on half the baked cookies (when cool).

7.Bake until golden brown and a little puffed up, about 15 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.

8. Spread a heaping teaspoon of dulce de leche on half the cookies. Top with the sugar coated cookie and serve. These cookies are lovely right away, but I like them best the next day when their flavors have melded a bit.

The cookie baking blizzard came and went this year already (and weirdly, left no snow). All the butter! All the cream! All the chocolate! All the nuts and dried fruit! Okay, so the last one isn't so exciting, but there was a lot of fruit and nuts in this house for a while. Panforte, anyone?

I don't think I made any new recipes this year, which is odd.  No wait, I made one new recipe, but I can't tell you because there are some of you out there getting it! Oh and the linzer cookies were new to me, but not terribly exciting. I'm getting ahead of myself. Here are the deets:

caramels: three kinds, all by martha, gingerbread, chocolate, and plain with sea salt on top

sugar plums: Honestly, I make these mostly because of the name. How could you pass up sugar plums at Christmas? These are spice filled, honey sweetened, date and almond laden-ed bits of christmas past. And they are vegan to boot.

hazelnut thumbprints: My daughter and I like these the best. This year I put a bit of ganache in the middle instead of the usual jam. Surprisingly, the jam is better, but no one has complained about the chocolate.

english toffee: I make this every christmas, but this year I got all fancy and cut it in squares instead of breaking it in pieces. You have to cut it when it's not too hot and not too cool. And hey, it worked! Also, I ate all the ones that broke.

alfajores: These were a new addition to the cookie roster last year and I've been thinking about them since! Creamy, caramelicious dulce de leche sandwiched between two light, flaky cookies with a crunch of sugar on top. Bomb! And hey, I wrote up a recipe for you on Dana's blog for her Sweets and Treats Christmas Countdown.

Oh and those linzers up there at the top of the page: wow, linzer cookies are kind of a pain in the butt. They just look so damn christmasy I had to make them. I used Karen DeMasco's recipe from The Craft of Baking (a killer book by the way). It was chock full of orange peel and nutmeg and hazelnuts. The texture was perfect, but I wasn't keen on the taste. It was almost too grown up and boring. Maybe a boozy filling would have made it grown up in a good way.

Gingerbread men too: well you have to make gingerbread men (look more instagraminess).

Merry Christmas everyone! We're off to Grannyma's. I'll see you back here on Monday!

Every year I make christmas cards for everyone and I usually enjoy it. Last year it was one more annoying thing to do and just went out and bought them. Then I bought some more on sale after Christmas to stash away in the box for this Christmas--knowing my future self wouldn't have her shit together come December. But haha, past self, I gots it together this year! How did I do it? I had my kids make them for me.

My husband resized the christmas coloring pages I drew, my kids colored them (above are some of my favorites) and I sent them out. Done! Well, no I actually have a few more to get in the mail, but almost done!

Here is the xeroxed tree all decorated! The kids had a blast making ornaments for it.  They did have a hard time coming up with christmasy things, hence the orange octopus. And what is that giant purple thing, you ask? A whale shark, silly. Don't you have one on your tree?

My sister said I should get lights for it and I do want to. These look like they would be perfect, but they are on back order. poo.

There was an overwhelming response to showing you the kids' room now rather than later--you guys have no patience :) So I'll have a few post for you next week (there are a lot of pictures for a such a small room). Here is a little sneak peek.

Have a good weekend!