One Last Cozy Christmas Video

Hello sweet friends and Merry Christmas!!! I hope that you all have a wonderful Holiday!!! Today I am sharing some final Christmas coziness ~ I am making two simple recipes, sharing a little living room decor, a birthday tradition and lots of beautiful snow day clips ~ I love a good snow day!!!!
Thank you all sooo much for all of the love, support and friendships that you've given me ~ I am truly blessed!!! xoxo I will see you guys after Christmas.

The link to my friend Billie Jo's blog is here ~ She is the queen of cozy, you'll love her!!
https://afternooncoffeeandeveningtea....

The Veggie Pizza appetizer

1 can crescent roll sheet... baked and cooled
1 block of cream cheese
1 package of ranch dip mix
Fresh herbs and vegetables of your choice

Rum cake
1 box yellow cake mix
1 instant vanilla pudding mix, 3.4 ounces
4 eggs, large, slightly beaten
½ cup water
½ cup rum, dark or light
½ cup oil
⅓ cup pecans or walnuts (optional, for lining the pan)
unsalted butter, for greasing the pan
flour, for dusting the pan

For the Butter-Rum Glaze:
1 stick, ½ cup unsalted butter (no wonder I thought 2 sticks were too many ~ all of these years i had the recipe wrong. hahha)
¾ cup granulated sugar
¾ cup rum
Instructions

Preheat the oven to 325°F (165°C), then generously grease a Bundt pan with unsalted butter or spray oil and lightly dust it with flour.
Sprinkle the bottom of the pan with toasted pecans or walnuts, if using.
In a large bowl, combine the cake mix, pudding mix, eggs, water, rum, and avocado oil, then beat until the batter is smooth and fully combined.
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, combine the butter, sugar, and rum in a saucepan and cook over medium heat for 3 to 5 minutes, allowing the mixture to boil gently and reduce slightly.
As soon as the cake comes out of the oven, slowly pour the hot glaze over the cake while it is still in the pan, letting it soak in.
Let the cake rest in the pan for 15 minutes, then carefully invert it onto a serving plate to release. Allow the cake to cool before slicing and serving.