Two turtle doves: 
These have been thought to represent the Old and New Testaments, but they could also represent the Bible and the Book of Mormon.

Assignment: Have each family member find a scripture in each of the standard works that testifies of Christ.

Old ^Testament::   ^{I the Lord am thy Saviour and thy Redeemer, Isa. 49:26}

New Testament::
Behold, a virgin shall be with child, and shall bring forth a son, and they shall call his name Emmanuel, which being interpreted is, God with us. Matt:1:22

Book of Mormon:: Messiah … his name shall be Jesus Christ,
 2 Ne. 25:19

Doctrine & Covenants::I, God, have suffered these things for all, D&C 19:16


Pearl of Great Price:: a similitude of the sacrifice of the Only Begotten, Moses 5:7

 The partridge could represent Jesus, who said He would shelter his chicks under his wings, similar to what a mother partridge does (see Luke 13:34). 

Make a list of Jesus’s qualities and personality traits find scriptures that correspond with each of these characteristics.

Compassionate::  the Lord … hath had compassion on thee, Mark 5:19
Forgiving:: Lord, will forgive whom I will forgive, but of you it is required to forgive all men, D&C 64:10
Light:: Jesus Christ … a light which cannot be hid in darkness, D&C 14:9
Loving:: I am the Lord which exercise loving kindness, Jer. 9:24

Voodoo Donuts, oreo & maple bacon

Voodoo Donuts

The Donuts

We went to Portland Saturday Market and played around for a couple hours. We were shopping for one another for Christmas.

Love Portland Saturday Market

Finishing the evening with friends at McMenamins roof top bar.

Third Street is so incredible this time of the year.

The view from under our tree. We wrapped each others gifts and put them under our beautiful Christmas tree.

For the lemon cupcakes:

• 2 1/3 cups cake flour
• 2 3/4 tsp baking powder
• 1/4 tsp salt
• 5 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 1 1/2 cups sugar
• 2 tbsp finely grated lemon zest
• 12 tbsp unsalted butter, at room temperature
• 1 cup whole milk
• To make the cupcakes: Position a rack in the middle of the oven and preheat the oven to 350 degrees F.  Line two 12-cup cupcake pans with cupcake liners.
• Whisk together the flour, baking powder, and salt in a bowl; set aside.   In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.  Add the cream of tartar and increase the speed to medium-high.  Beat just until stiff peaks form when the whisk is lifted.  Transfer the egg whites to a separate bowl (not plastic), clean  and dry the mixer bowl and reattach it with the paddle attachment.
• Add the butter to the mixer bowl and beat on medium speed until smooth.  Gradually add the sugar and beat until incorporated.  Mix in the lemon zest.  Beat the mixture on medium-high speed until light and fluffy.  Beat in 1/4 cup of the milk until just blended.  Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour; scrape down the sides of the bowl as necessary.  Beat until just blended.  Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture.  Once incorporated, add in the rest of the whites (including any liquid that may have accumulated on the bottom of the bowl) and gently fold in until well combined; no white should remain.
• Using a large cookie/ice cream scoop, divide the batter between the cupcake liners, filling each liner about 2/3 full. Bake until golden and a toothpick inserted in the center comes out clean, about 18-22 minutes, turning the pans around halfway through the baking time.  Cool the cupcakes in the pan on a wire rack for 5 minutes then remove them from the pans and cool completely on a wire rack.  Allow the cupcakes to cool completely.
• Once the cupcakes have cooled, hollow out the center of each cupcake using the cone method and spoon about 1 tsp of raspberry curd in to each hollowed-out cupcake.  The filling should be just shy of the top of the cupcake.  Frost as desired, taking care not to push the curd out of the cupcake with the weight of the frosting.  

For the lemon buttercream frosting:

• 16 tbsp unsalted butter, at room temperature
• 2 tbsp finely grated lemon zest
• 3 cups confectioners’ sugar, sifted
• 2 tbsp heavy cream
• 1 tbsp fresh lemon juice

 To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and zest on medium speed until light and fluffy.  Gradually add the sugar and beat until smooth.  Add the heavy cream and lemon juice and beat for one minute longer; the frosting should be light and fluffy.

 Lemon Curd

Ingredients

• 5 egg yolks
• 1 cup sugar
• 4 lemons, zested and juiced
• 1 stick butter, cut into pats and chilled

Directions

Makes 40
Preparation Time: 1 hour + 2 hours resting time
Baking Time: 10-12 minutes
Spitzbuben will keep well in an airtight container for up to 3 weeks.







Ingredients:
• 2 1/3 cups all-purpose flour
• 1 1/8 cups ground almonds (almond flour)
• 1 cup powdered sugar
• 1 pinch of salt
• 2 teaspoons vanilla extract
• 7 oz. (1 3/4 sticks) butter, cold & cut into small pieces
• 1 egg
• 3/4 cup raspberry jam, or other red jam
• powdered sugar for dusting

Method:
1. In a large bowl, bring together the flour, almonds, powdered sugar, salt, and butter. Add the vanilla extract to the egg and whisk lightly with a fork. Add the egg mixture and the butter pieces to the dry ingredients.
2. Work the dough with your fingers, rubbing the butter into the flour until you have a breadcrumb-like consistency. Work the mixture a little more with your hands until it comes together. Do not overwork the dough. The crumbliness of the dough ensures a crisp and crunchy cookie.
3. Form the dough into a disc, wrap in cling-film and leave to rest in the fridge for at least 2 hours.
4. Line the baking trays with parchment paper, pre-heat the oven to 350°F.
5. Halve the dough and on a lightly floured surface, roll out to about 1/8” thick.
6. Using a cookie cutter shape of your choice, cut out shapes, re-rolling the dough, until it is finished. Using an apple corer or another mini cookie cutter shape, cut out the center of half of the cookies.
7. Lay out the cookies on the baking tray and bake 10-12 minutes until golden.
8. Stir the jam until smooth (adding a teaspoon of brandy or fruit liqueur if desired), and place a quarter-sized drop of jam on the whole cookie-halves.
9. Press this together with a cut-out cookie and leave to cool. When cool, dust with powdered sugar.