A Vintage Touch

I found this Christmas treasure at an estate sale this summer. Not sure how old they are, but by the looks of the box and the price tag (don't you wish Christmas decor was just 50 cents still?--well, I guess it is if you shop at estate sales...), I'm guessing they have been around for a while. I was debating putting them up for sale on my etsy shop but I'm glad I was selfish and kept them for myself because I have since fallen in love with them sitting on my mantle.

 They are such delicate holly leaves in like new condition and the sweet little bells are just timeless! They go along with my bell theme too!

And I'm sorry I have failed at blogging about my baking the last couple of days, but here's what I've been working on:

Toffee Grahams

(This is a recipe from my sister, Karen. They are dangerous!! I had to put them in the freezer or I would've eaten the whole batch by myself--such yummy melt in your mouth buttery toffee goodness!)

1 1/2 - 2 pkgs graham crackers

1 cup (2 sticks) butter

3/4 cups packed brown sugar

1/2 tsp pure vanilla extract

1 - 1 1/2 cups chopped pecans.

Preheat oven to 350. Line a rimmed cookie sheet with heavy foil, crimp over edges, and spray with Pam. Break crackers into scored sections--placing as close as possible.

Melt Butter in deep lightweight saucepan. Add brown sugar and bring to low boil. Boil for 3 minutes whisking continually. Turn off heat and whisk in vanilla. Pour over crackers, spread evenly with rubber spatula. Sprinkle nuts over top and bake for ten minutes until bubbly all over. Cool completely and store in airtight container.

White Chips Almond Fudge

2 cups (12 oz pkg) White Chocolate Chips

2/3 cup sweetened condensed milk

1 1/2 cups coarsely chopped slivered almonds, toasted*

1/2 teaspoon vanilla extract

*To toast almonds: Heat oven to 350. Spread almonds in thin layer in shallow baking pan. Bake 8-10 minutes, stirring occasionally, until light golden brown; cool.

1. Line 8-inch square pan with foil, extending foil over edges of pan.

2. Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly until mixture is smooth. Remove from heat. Stir in almonds and vanilla. Spread in prepared pan.

3. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.

Makes about 3 dozen pieces or 1 1/2 pounds fudge.

Note: For best results, do not double this recipe.

Have you been able to enjoy any Christmas baking yet?