Every year since the arrival of our elf, Mr. Sweets, in 2012, he has brought us breakfast upon his first day. This year was a tad different. We were out of town the week of Thanksgiving. We came home and Kelsie got very sick with Bronchitis and missed the entire week of school, and even though our elf showed up, with the food allergies this year, I didn’t have time to come up and prepare anything.
The North Pole breakfast was late. Better late then never! His normal fare includes a lot of overly processed sweet treats. After all, that is exactly what his diet in the North Pole consists of. I had to get creative and make stuff from scratch. Zack, who happens to be the best husband and father in the world, laid down with her on Saturday night and let me get everything cooked up. This was to ensure that my banging of pots and pans at midnight wouldn’t get her up and creeping in the kitchen to see what all the shenanigans was about.
Hot cocoa is always on the menu. I made the homemade kind of course. It consists of 4 ingredients and is ready in a minute thirty. You will find that recipe here.
He always brings snow balls, which are powdered doughnuts. I made them by using Immaculate Baking biscuit dough. I flattened each one out and used a small doughnut hole cutter and cut each one into four small “holes”. I fried them in a skillet with a bit of oil. I drained them off and then dropped them into a bag of powdered sugar.
The cinnamon rolls were also the Immaculate Baking brand.
The reindeer toes in blankets…well I had to make the dough for them. Here is that recipe. We found all natural cocktail sausages at Whole Foods.
Dough for “Reindeer or Pigs” in a Blanket
What do you need?
2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold butter, cut into cubes
3/4 cup buttermilk
What do you do?
Mix together your flour, sugar, baking powder, baking soda and salt together.
Using a pastry cutter, cut in your cold butter.
Add your buttermilk and stir to combine.
Drop onto a lightly floured surface and turn over onto itself a few times.
Roll out into a 15X7 inch rectangle. Cut into thirds length wise. Then again into thirds across. Cut each mini rectangle diagonally.
Roll your cocktail sausages up one by one and bake at 400 degrees for 12 to 15 minutes, or until golden brown