Waiting in Wonder -Ideas for Observing and Celebrating Advent 2024 - Third Sunday

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THIRD SUNDAY OF ADVENT

Sunday, December 15, 2024

INTRODUCTORY HYMN

Missa Gaudete. Listen, here.

Introit: I exult for joy in the Lord, my soul rejoices in my God; for he has clothed me in the garment of salvation and robed me in the cloak of justice, like a bride adorned with her jewels. 

- Isaiah 61:10 (Roman Missal)

Gaudens gaudebo in Domino et exsultabit anima mea in Deo meo: quia induit me vestimentis salutis, et indumento iustitiæ circumdedit me, quasi sponsam ornatam monilibus suis

Ps. Exaltabo te, Domine, quoniam suscepisti me: nec delecasti inimicos meos super me.(Graduale Romanum)

THE READING OF THE WORD AND THE LIGHTING OF THE ADVENT WREATH CANDLE
Matthew 2:10-11

“When they saw the star, they were overjoyed. On coming to the house, they saw the child with his mother Mary, and they bowed down and worshiped him. Then they opened their treasures and presented him with gifts of gold, frankincense and myrrh.” (NIV)the Father, in the unity of the Holy Ghost, world without end. 



THE CANDLE OF JOY
Light the Advent candle three 
Think of heavenly harmony 
Angels singing "Peace on Earth" 
At the Blessed Saviour's birth.

Candle, candle burning bright 
Shining in the cold winter night 
Candle, candle burning bright
Fill our hearts with Christmas light.

HYMN
Joy To The World

Here's a pretty standard version for singing along, but I LOVE this one!

HAND CRAFTS

The star is one of the most recognized symbols of Christmas, and what better time to incorporate into your handcrafts and holiday baking than at Christmas.  They would be especially fitting for your Twelfth Night celebrations, as well, but are fitting any time during the Christmas season.

CINNAMON APPLESAUCE STARS

2 cups cinnamon, plus extra for dusting
2 cups applesauce
Mix together equal parts cinnamon and applesauce until well incorporated and dough forms.
If too sticky, add more cinnamon.
Roll out dough between two pieces of parchment paper to 1/4 inch thickness.
Cut out shapes and place them on a baking sheet.
Bake at 200 degrees F for 2 hours.

Dust with additional cinnamon while still warm.
Allow the shapes to set and dry completely by placing them on a cooling rack for 24 hour

You can use sandpaper to smooth out the edges if they are jagged once the shapes are dry.

Makes about 18 ornaments, depending on size.

And if you would like other ideas for some star shaped seasonal crafts, here are links to a few others.

Wood and Paper Stars

Paper Bag Stars

RECIPES

MAPLE CINNAMON STAR COOKIES
2 and 1/4 cups all-purpose flour (spoon and leveled)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
1 and 1/2 teaspoons maple extract*
1 teaspoon pure vanilla extract
gold sprinkles and/or edible glitter sprinkles
optional: 8 ounces white chocolate, coarsely chopped

Whisk the flour, cinnamon, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamy and smooth, about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg, maple extract, and vanilla extract then beat on high until fully combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.

Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment (or a silicone baking mat, what I prefer!) to about 1/4″ thickness. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 1 day. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.

Once chilled, preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut into star shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

Before baking, top with sprinkles. Use a spoon to press the sprinkles into the cookies so they stay secure on top.

Bake for 10-11 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping into chocolate.

If using, melt the chopped white chocolate in the microwave in 20 second increments, stirring after each until completely melted. Dip the cookies into the white chocolate and allow chocolate to set completely at room temperature or in the refrigerator.

MEXICAN HOT CHOCOLATE

This is a recipe that I've been making around the holidays for a couple of years now. I usually make it in the crock pot to keep it warm. The combination of the chocolate along with the spices, especially the cayenne is just the best!

4 cups whole milk
2 Tbsp cocoa powder
4 oz bittersweet chocolate , chopped
7 oz sweetened condensed milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper

Optional Toppings:
marshmallows (regular or mini)
whipped cream
pinch of cinnamon
drizzle of chocolate sauce
grated chocolate

To a large saucepan, dutch oven or stockpot, add all ingredients and heat over MED heat. Whisk as it heats, to combine all ingredients until smooth. Bring to a low boil, then reduce heat and simmer for 3-5 minutes.


Pour into mugs and top with desired toppings. My usual preference is whipped cream, grated chocolate, and a sprinkle of cinnamon.

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