It’s an in-between time right now. We have some Christmas decorations up (paper-glitter snowflakes, a wreath on the door) but not all (no tree, no stockings). The boys are opening up windows on the Advent calendar and counting down the days till Christmas, while I am counting down the (fewer) days till I can start some Christmas baking. I have past lists of cookies and treats to guide me, and some new recipes to try, and I will report back after the new year.
In the meantime, it’s time to stir up another batch of Wonderballs, originally published as Powerballs in Wondertime magazine. These are easy (the kids can make them!), keep in the freezer, and are a pretty healthy little burst of energy snack:
Mix together 1 cup peanut butter and 1 cup honey until smooth. Gradually add in 3 cups old fashioned oats and 1/2 cup ground flaxseed. Add 1 cup chocolate chips (I rarely reduce the chocolate in a recipe, but I do cut this by half, just to make it easier to form the balls; also, if you have mini chocolate chips, use those) and 1 cup any combination of chopped nuts and soft dried fruit (try 1/2 cup coarsely chopped peanuts and 1/4 cup each of raisins and dried cranberries) and mix gently in your stand mixer or smush together by hand.
Roll into Ping-Pong-size balls and, for maximum presentation value, put in paper mini muffin cups. You can eat them right away, but they’ll be less sticky after a night in the fridge. They freeze well too, layered on wax paper in an airtight container.