Vision Board

As the year winds to a close (and what a year it has been!), I have the rare pleasure of a few quiet days of reflection. This morning, I took some time to finish my vision board (in this case, a collage) which captures some of my thoughts, dreams and plans for the year ahead.

Creating a vision board is a great way to allow yourself to reflect upon your life and plan your next steps and longer term goals and dreams. It becomes a visual reminder of the things that matter to you in your quiet moments, and a beacon to pay attention to those parts of your heart and soul when life gets crazy. Pick any image for your meditation practice throughout the year and allow yourself to reconnect to yourself.

My friend, Patty, introduced me to her "prosperity chart" several years ago, and I've been creating my own ever since. Every January 1st, I spend a few hours charting out my path to prosperity for the coming year and beyond. Developing my vision board first has really inspired me to think differently about my goals for the coming year, which I'll reflect in writing in my 2010 prosperity chart.

I highly recommend these tools for keeping your life on track, under your own terms. They also become wonderful archives of the journey, the barriers faced and overcome, the dreams made into reality, and even the little tasks that amount to a lot over the course of a year.

Take some time to leaf through your magazine pile and look for inspiration on their pages. You might be surprised what new ideas and dreams are whispered to you!

Jam Thumbprint Cookies

Jam Thumbprint Cookies
(recipe by Ina Garten, Barefoot Contessa)

Our son adores these cookies. Just when I thought I might be nearly finished my Christmas baking, he called from university with a few requests, including these delicious little treats.

I watched Ina Garten make these on her show ("Barefoot Contessa") a few years ago, and they've been a regular in our home during the holidays ever since. These cookies pack really well in a cellophane bag tied with a beautiful ribbon. They make perfect hostess gifts and stocking stuffers.

You can probably use any kind of jam you like to fill the "thumbprints". I usually use seedless raspberry and apricot or mango. The cookies freeze well for a month and will last a couple of weeks at room temperature in an airtight container.

Jam Thumbprint Cookies

3/4 lb (1 1/2 c.) butter, room temperature
1 c. sugar
1 tsp. vanilla extract
3 1/2 c. all purpose flour
1/4 tsp. kosher salt
1 egg, beaten with 1 tbsp. water, for egg wash
7 oz. sweetened flaked coconut
Raspberry and/or apricot and/or mango jam

Preheat oven to 350 degrees.

Using electric mixer, cream butter and sugar until combined; add vanilla. Sift together salt and flour, and add slowly to butter mixture. Mix until dough comes together. Turn out on floured board and roll with hands into a flat disk. Wrap in plastic and chill 30 minutes.

Roll dough in your hands into 1 1/4 inch balls (about 1 oz each). Dip each ball in the egg wash, then in coconut (press coconut a bit to help it stick to ball). Place ball on parchment paper or Silpat lined baking sheet. Press a small indentation at the top of each ball with finger, and fill with 1/4 tsp. jam. Bake 20-25 minutes, until coconut is golden brown and cookie is cooked through. Cool completely and store or serve.

Holiday Biscotti

Holiday Biscotti
(adapted from a recipe by Giada De Laurentis)

2 c. all-purpose flour
1 1/2 tsp. baking powder
3/4 c. sugar
1/2 c. butter (room temperature)
1 tsp. grated lemon zest
1/4 tsp. kosher salt
2 large eggs
3/4 c. pistachios or pecans, coarsely chopped
2/3 c. dried cranberries
1 c. white chocolate chips (to add to dough)
12 oz. white chocolate, melted (for dipping)
Coloured sugar crystals for decoration


Preheat oven to 350 degrees.

Line large baking sheet with parchment paper or Silpat. Whisk flour and baking powder to blend. Using an electric mixer, cream together butter, sugar, lemon zest and salt in a large bowl. Beat in the eggs 1 at a time. Add the flour mixture and beat until just blended. Gently mix in cranberries, nuts and white chocolate chips.

Form dough into a log about 12" long and 3" wide on the baking sheet. Bake until light golden brown, about 40 minutes. Cool for 30 minutes.

After 30 minutes, place the log on a cutting board and, using a serrated knife, carefully cut into 1/2" to 3/4" thick slices. Place slices flat on baking sheet. Bake about 15-20 minutes or until golden brown. Remove from oven and cool completely on a rack.

Melt chocolate gently in a bowl set over a pan of simmering water, stirring constantly. Dip half the biscotti in the chocolate, removing excess. Place on rack set over a baking sheet to catch the drips. Sprinkle with coloured sugar crystals. Refrigerate for about 30 minutes.

Store in an airtight container for up to 4 days or freeze for up to a month.

Enjoy with hot chocolate, tea or coffee.