Christmas Festivities at the Graziano's

Happy Thursday Everyone!

This is truly the most wonderful time of year! Everynight after work and school we try to do at least one Christmas activity! We’ve done lots of baking, decorating and watched a ton of Christmas classics like the Grinch, Rudolph the Rednosed Raindeer and Home Alone! I also love the smells of Christmas, so right now I'm currently obsessed with this Fresh Balsam candle from Bath and Body Works - it actually smells like there's a real tree in my home! I actually have a back up stock of these candles in my coat closet just in case I burn through one!

Below I shared a few photos of what we’ve been up too! My family and I want to wish you a very Merry Christmas season!

Stay tuned for more updates!

GF Sugar Cookie Dough


6 large eggs

1 Cup softened Butter (2 sticks) * I used unsalted

1 Tablespoon Vanilla Extract

1 Teaspoon Almond Extract

5.5 Cup King Arthur's Gluten Free Flour

2.5 Cup Sugar

2 Teaspoon Clabber Girl Baking Powder (gluten free)

In mixing bowl, mix eggs, softened butter, vanilla and almond extract first (I used my Kitchen Aid Stand Mixer). Add Sugar and baking powder. Slowly add King Arthur's GF Flour. Mix until dough is thick and consistent. Place in refrigerator to chill for at least 30 minutes before rolling out.

Sprinkle clean surface or counter top with GF Flour. Roll cookie dough evenly. Cut cookies out with cookie cuter of your choice and place on parchment paper. Bake in over at 375° for 6-7 minutes. Should come out a light and fluffy consistency.

GF Cream Cheese Icing


1 lb of Cream Cheese

1/2 lb of unsalted butter

16 ounces of Wholesome Organic Powdered Sugar

2 Teaspoon Vanilla Extract

1 splash of Almond Extract

Add all wet ingredients to mixing bowl (Again, I used my Kitchen Aid Stand mixer). Last, add Wholesome organic powdered sugar until icing is smooth and creamy! Spread onto sugar cookies once they are cooled down.

I hope you guys enjoy this as much we did! Please let me know what you think!

Tomorrow, we're back to the work grind but I have lots planned for the blog this week so stay tuned!