Blogmas Day Four: Holiday Treats

Hi everyone,

Welcome to Blogmas Day Four! Today I thought it would be fun to share some delicious holiday treats with you guys. I love baking all throughout the year, but especially during the holidays and I do quite a lot of it. I have four different treats I’m going to talk about, so let’s get into it.

The first treat we have is Christmas Muddy Buddies. I make these for every holiday, they’re super easy to put together and always a crowd pleaser.

What You Need:

• 1 box of Chex cereal, you can use whichever you prefer, I do a combo of half rice Chex half chocolate Chex
• 2 cups of semi sweet chocolate chips
• 3/4 cup of creamy peanut butter
• 6 tablespoons of butter cut into small pieces
• 1 1/2 teaspoons of vanilla extract
• 2 cups of powdered sugar
• 1 cup of holiday M&M’s

What You Do:

• The first step is to take two baking sheets and line them. Once you’ve done that, set them aside. Then pour your cereal into a large bowl and set that aside as well.
• Next take a microwavable bowl and add in the chocolate chips, peanut butter and butter. Microwave that on high for one minute and stir. Microwave for an additional 10-30 seconds or until the mixture is smooth when you stir it.
• Once the mixture is smooth stir in the vanilla and pour over the cereal, making sure it’s evenly coated.
• Then coat the cereal in the powdered sugar. For this you can stir it into the bowl or you can pour the cereal into large Ziploc bags, add powered sugar and shake it all up. But either way make sure it’s evenly coated.
• Spread the cereal out on the two baking sheets to cool. Once it’s cool put it in your serving vessel, add the holiday M&M’s and give a gentle stir to make sure everything is well combined.
• Serve and enjoy!

The next treat we have is Christmas Sprinkle Cookies, these are a holiday classic and easy to make.

What You Need:

• 1 cup of softened butter
• 1 cup of granulated sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 2 1/2 cups of all purpose flour
• 1 teaspoon of kosher salt
• 1/2 of Christmas colored sprinkles

What You Do:

• The first thing you’re going to do is get a large bowl and to that add your butter and sugar. Beat that at medium speed until it’s light and fluffy.
• Then add in the egg and vanilla extract and mix.
• Once that’s mixed add the flour and salt and mix until just combined.
• Next, shape your dough into 1 inch balls and roll in the sprinkles, making sure they’re evenly coated.
• Once all the dough balls are coated slightly flatten them and add a few more sprinkles.
• You can put these in the fridge to firm up but it takes much longer, so I freeze mine for about 15 minutes.
• While you’re waiting on the cookies to firm up, preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
• Remove your cookies from the freezer and place on the cookie sheet at least 2 inches apart and bake until the edges are lightly browned. About 12-15 minutes.
• Once the cookies are out let them sit on the pan for 2 minutes then move to a cooling rack to cool completely.
• Serve and enjoy!

The second to last treat we have is a cookie I make every year and it’s Chocolate Peppermint Thumbprint Cookies.

What You Need:

• 1 cup of softened butter
• 1/2 cup of white sugar
• 1/2 cup of brown sugar
• 2 eggs
• 1 teaspoon of mint extract
• 1 1/2 cups of all purpose flour
• 2/3 cup of cocoa powder
• 1/4 teaspoon of salt
• 1/4 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 28 unwrapped peppermint Kisses

What You Do:

• The first step is to preheat your oven to 350 degrees Fahrenheit and line your cookie sheets with parchment paper.
• Next, cream together the butter and both the sugars until they’re light and fluffy. Then add in the eggs one at a time until just combined and mix in the mint extract.
• In a medium bowl combine the flour, cocoa powder, salt, baking powder and baking soda. Add the dry mixture to the butter mixture in parts, making sure to mix until just combined each time and scrape down the sides of the bowl.
• Once everything is well combined refrigerate the dough for at least 3 hours. You can let it sit overnight if you want.
• Once out of the fridge, roll into 1 inch balls and place 1-2 inches apart on the cookie sheet.
• Bake for 10 minutes. Once they’re done let them cool for about 3 minutes and press 1 peppermint Kiss into the top of each cookie.
• Move the cookies to a cooling rack to cool completely.
• Serve and enjoy!

And the last treat we have is Gingerbread Cookies. I really like gingerbread but I don’t make it a whole lot, maybe this will change that.

What You Need:

• 2 1/4 cups of flour
• 2 teaspoons of ground ginger
• 1 teaspoon of baking soda
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ground cloves
• 1/4 teaspoon of salt
• 3/4 cup of softened butter
• 1 cup of white sugar
• 1 egg
• 1 tablespoon of orange juice
• 1/4 cup of molasses
• 1/4 cup of sugar

What You Do:

• The first thing you’re going to do is sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt).
• Then cream together the butter and 1 cup of sugar until light and fluffy. To that add the egg and mix until well combined.
• Add the orange juice and molasses and mix until well combined.
• Next start to add the dry ingredients, in small parts, until well combined.
• Refrigerate the dough for 2-3 hours or if you’re in the rush, pop in the freezer for 30 minutes.
• Preheat your oven to 350 degrees Fahrenheit and line your cookie sheets with parchment paper.
• Take about 2 tablespoons of the dough and roll into balls. Roll in the 1/4 cup of sugar and flatten.
• Bake for 9-11 minutes.
• Let cookies cool on cooling rack.
• Serve and enjoy!

That about wraps it up for this post, if you guys make any of these treats let me know how it turns out.

Until next time, have fun baking and I’d love to know what your favorite holiday treat is :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

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Mother’s Day Desserts

Hi everyone,

I was looking at the calendar and realized that Mother’s Day is coming up, so I thought that this was the time to start looking at different food and drink options. So today I’m going to be talking about a few different desserts that are perfect for Mother’s Day. My mom has a big sweet tooth, so finding something to make for her is always fun for me. That being said, let’s get into it.

The first dessert we have is Double Lemon Cheesecake Bars. I’ve made these before and they’re super good. This recipe makes 16 servings.

What You Need:

• 52 finely crush vanilla wafers
• 3 tablespoons of melted butter
• 4 eggs
• 4 softened 8 ounce packages of cream cheese
• 1 3/4 cups of sugar
• 3 tablespoons of flour
• 1 tablespoon of lemon zest
• 1/3 cup of lemon juice
• 1/2 teaspoon of vanilla
• 2 tablespoons of cornstarch
• 1/2 cup of water

What You Do (Cheesecake):

• The first thing you’re going to do is preheat your oven to 325 degrees Fahrenheit. Then line a 13 x 9 pan with foil, making sure to have a little foil going over the sides.
• Next take the finely crushed vanilla wafers and combine them with the butter and mix well. Pour that mixture into your foil lined pan and press down making sure to evenly distribute it and bake for 10 minutes.
• Your next step is separating 1 egg and refrigerating the yolk until you’re ready to use it. Then add the cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons of lemon juice, and vanilla to a large bowl and mix until well combined.
• Then add the egg white and the remaining 3 whole eggs one at a time, making sure to blend at a low speed until it’s completely blended and pour over your crust.
• Bake for about 40 minutes or until the middle is almost set. Cool for an hour then refrigerate for four hours.

What You Do (Lemon Glaze):

• Mix the cornstarch and remaining sugar together in a medium saucepan. Stir in water and the remaining lemon juice gradually until it’s well combined. Bring barely to a boil on medium heat and stir constantly until it’s clear and has thickened.
• Take the egg yolk that you reserved and beat it with a fork in a small bowl. To that stir in 2 tablespoons of the cornstarch mixture then pour that back in to the saucepan and stir until well combined.
• Cook that mixture for about 1 minute or until thickened, making sure to stir constantly. And cool slightly once it’s done.
• Take the lemon glaze and spoon it over the cheesecake. Pop that in the fridge for an hour or until it’s firm.
• Remove the cheesecake from the pan and slice.
• Serve and enjoy!

The next dessert we have is Chocolate Mousse. When it’s done right, chocolate mousse is one of my favorites and this is one of the good ones. This recipe makes 8-10 servings.

What You Need:

• 1 1/2 cups of mini marshmallows
• 8 ounces of semi sweet chocolate, chopped
• 1/2 cup of milk
• 2 cups of heavy whipping cream

What You Do:

• The first thing you want to do is add the marshmallows, chocolate and milk to a saucepan and heat it over medium low heat. Making sure to stir constantly until the marshmallows and chocolate are completely melted. Once they are completely melted, take off the heat and cool completely.
• Next take the heavy whipping cream and beat it in a large bowl until it forms stiff peaks.
• Then gently fold the chocolate mixture into the whipped cream until it’s well combined.
• Spoon the mousse into whatever dishes you’re serving it in and put in the fridge for about 3 hours or until it’s set.
• Serve and enjoy!

The second to last dessert we have is Strawberry Lemonade Cookies. Cookies are great for any occasion and this recipes makes 2 dozen.

What You Need (Cookies):

• 1 box of strawberry cake mix
• 2 eggs
• 1/3 cup of vegetable oil
• 2 tablespoons of flour
• 2 teaspoons of lemon juice
• 1 tablespoon of lemon zest

What You Need (Frosting):

• 2 cups of powered sugar
• 4-5 tablespoons of lemon juice

What You Do (Cookies):

• First up, preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
• Next add the cake mix, eggs, oil, flour, lemon juice and lemon zest to a large bowl and mix until it’s well combined. Your batter should be kind of sticky.
• Then drop tablespoons of the dough onto the baking sheets and bake for 8-10 minutes. Cool the cookies completely once they come out of the oven.

What You Do (Frosting):

• Add the powdered sugar and 4 tablespoons of lemon juice to a medium bowl and beat until smooth. If the consistency isn’t where you want it, add the additional tablespoon of lemon juice.
• Spread the frosting over the cooled cookies.
• Serve and enjoy!

And the last dessert we have is Key Lime Pie Mousse. I love key lime pie and this is a very easy and time efficient way to make it. This recipe makes 10 servings.

What You Need:

• 2/3 cup of graham cracker crumbs
• 2 teaspoons of sugar
• 2 tablespoons of melted butter
• 2 cups of heavy cream
• 1 can, 14 ounces, of sweetened condensed milk
• 1/2 cup of key lime juice

What You Do:

• The first thing you’re going to do is take the graham cracker crumbs, sugar and butter and add them to a small bowl. Mix that together until well combined and evenly distribute into whatever you’re serving them in.
• Next, in a medium bowl add the heavy whipping cream and beat it until stiff peaks form.
• Then in a different bowl, add the sweetened condensed milk and key lime juice and whisk together until smooth.
• Take the key lime mixture and fold that into the whipped cream until it’s well combined.
• Spoon that over the graham cracker crumbs and pop in the fridge until you’re ready to serve.
• Garnish with a fresh lime wedge.
• Serve and enjoy!

That about wraps it up for this post, if you guys make any of these I’d love to know how it turns out and if you have any Mother’s Day dessert recommendations let me know.

Until next time, have fun baking and I hope you all have a happy Mother’s Day :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

 

April Favorites

Hi everyone,

As it’s the last day of April, I thought today would be the perfect day to do my favorites. I think that I have a pretty good mix this month, so let’s get into it.

Starting with beauty, I have a couple of favorites from my April Sephora Play Box, I’ll leave a link to that down below if you haven’t read it. The first is the Clinique Pep-Start Eye Cream. I’ve been using an eye cream that I really liked but I was interested by this because I’m a big Clinique fan. And since I started using it I’ve not been disappointed. It hydrates, brightens and I feel like I look more refreshed. So this now has a permanent spot in my skincare cabinet.

My second Sephora Play favorite is the Make Up For Ever Step 1 Skin Equalizer Primer in Smoothing Primer. I really like this, it smells good and it’s lightweight. It also really locks in my makeup and when I put it on I feel like it really gives me an extra nice surface to work with. If you’re looking for a new primer I would say definitely check this one out.

My last Sephora Play favorite is the Fresh Sugar Advanced Therapy Treatment in Dream. I put this on before I go to bed and the next morning I can see/feel the difference. My lips are very moisturized and they have a slight plump to them. This also smells really good and there’s a slight pink tint to it so if you wanted to wear this during the day you’d get a little color.

And my last beauty favorite is hairstyle. I got bored a few weeks ago and wanted to change up my bun a little so after I pulled my hair into a high ponytail I decided to braid it then shape it into the bun and I’m really happy with how it turned out.

Next I have a fashion favorite and it’s this off the shoulder light blue top with little flowers on the sleeves from H&M. I bought this a little while and hadn’t had a chance to wear it yet, so when Easter came around I figured it was a good time. And I finished this look with a pair of white wedges. I don’t know if you can still get this top but they have quite a few other off the shoulder options.

Moving on I have a food favorite and it’s Meiji Hello Panda cookies. I was at the grocery store a few weeks ago in the Asian food section looking for Pocky and I saw these next to it on the shelf. And they’re little cream filled cookies that are shaped like pandas and have pandas doing various activities on them. I bought them in strawberry and in the store they also had chocolate, which I want to try and I believe there are other flavors you can get online. But they’re really good and a fun little snack.

My second to last favorite is a puzzle I did at the beginning of the month. You guys know how much I love puzzles. This one is 1,000 pieces and it took me a little longer to complete than the last one I did but most of the pieces are similar color, which in the grand scheme of things I appreciate. But this is a Thomas Kinkade and it’s a winter scene. Thomas Kinkade puzzles are always so pretty and I have a few sitting in my Amazon cart right now.

And my last favorite is a music favorite. It’s the Doobie Brothers Brotherhood album. This album falls into that time period of the band’s music that I didn’t previously know a lot about and I only recently got into. And let me tell you, this album in my opinion, is super underrated. I mean top to bottom it’s full of fantastic, well written, well produced songs. If you haven’t ever listened to it, I would 100% recommend doing so.

That about wraps it up for this post, if we had any of the same favorites let me know and if not I’d love to know what you favorites were.

Until next time, enjoy your favorites and I hope you had a great April :).

-K

April Sephora Play Post:

https://atomic-temporary-54204526.wpcomstaging.com/2019/04/23/april-sephora-play-unboxing-2/

My Links:

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

 

Valentine’s Day Treats

Hi everyone,

Today I’m going to be talking about some fun and delicious Valentine’s Day treats. It’s currently snowing here, so I was feeling cozy and after this I’m going to be doing some baking. I have three different treats to share with you, so let’s get into it.

The first one is Strawberry Truffle Kiss Cookies, these are really easy to make will be a favorite of whoever you give them to. This recipe makes 48 cookies.

What You Need:

• 1 box of strawberry cake mix
• 8 tablespoons of melted butter
• 1 egg
• 1 teaspoon of strawberry extract
• 4 ounces of softened cream cheese
• Pink sanding sugar
• 48 chocolate kisses

What You Do:

• The first step is to take the wrappers off of the kisses and put them in the freezer. This is so they don’t melt when you put them on the cookies.
• Next add the cake mix, butter, egg and strawberry extract to a bowl and mix until a soft dough forms.
• Once you have a soft dough, add the cream cheese and mix until well combined.
• Put the dough in the refrigerator for at least 30 minutes.
• Once you take the dough out, roll it into 48 balls and run through the pink sanding sugar, making sure it’s well coated.
• Bake the cookies at 350 degrees Fahrenheit for 8 minutes. Once they’re baked let them sit for a few minutes before moving them to parchment paper/a cooling rack.
• Top each cookie with a frozen kiss and let them cool completely.
• Serve and enjoy!

The next treat we have is Pink Hot Chocolate. I love making hot chocolate from scratch like this, and it’s always a great choice during the winter months. This recipe makes 3 or 4 drinks depending on the size of your mug.

What You Need:

• 4 cups of milk. If you wanted to make this thicker and creamier then you can do 2 cups of half and half and 2 cups of milk
• 1 teaspoon of vanilla extract
• 8 ounces of white chocolate chips
• Pink food coloring
• Toppings, whipped cream, marshmallows, etc

What You Do:

• In a medium sauce pan add the milk/half and half, vanilla and white chocolate chips and put on medium heat.
• Stir it occasionally until everything is combined and you’ve reached the desired temperature. Make sure you don’t let it boil.
• Add the food coloring until you have the desired color.
• Pour into mugs and top with your desired toppings.
• Serve and enjoy!

The last treat we have is M&M’s Caramel Cookies. I quite like M&M’s and I saw this recipe on the back of the bag, so I thought I would try it and they’re so good.

What You Need:

• 2 sticks of softened salted butter
• 2/3 cup of brown sugar
• 2/3 cup of granulated sugar
• 1 egg
• 1 1/2 teaspoons of vanilla extract
• 2 cups of all purpose flour
• 1 1/4 teaspoons of baking soda
• 1 teaspoon of salt
• 1 3/4 cups of M&M’s Caramel Chocolate Candies Cupid’s Mix (these are the red, pink and white ones)

What You Do:

• In a large bowl, add the butter and both sugars and cream until smooth. Once smooth, add the egg and vanilla extract and beat until well combined.
• In a different bowl sift the flour, baking soda and salt together. Stir this into the butter mixture.
• Then add in the M&M’s, making sure it’s well combined and refrigerate the dough for at least an hour.
• Preheat the oven to 350 degrees Fahrenheit.
• Form the dough into rounded tablespoons and drop them on the tray 2 inches apart.
• If you want chewy cookies make them for 8-10 minutes and if you want crispy cookies bake for 12-14 minutes.
• Serve and enjoy!

That about wraps it up for this post, if you guys make any of these treats tweet me a picture or tag me on Instagram. I’d love to see how they turn out.

Until next time, enjoy your treats and have a Happy Valentine’s Day :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

Blogmas Day Four: Christmas Cookies

Hi everyone,

Welcome to Blogmas Day Four! Today is all about Christmas cookies, I love baking during the holidays, so I thought I would share with you some recipes that are guaranteed to get you in the holiday spirit and are just plain delicious.

The first cookie we have is Chocolate Cherry Cookies. I love chocolate covered cherries and these cookies remind me of those, so yummy. And this recipe makes about 30 cookies.

What You Need:

• 1/2 cup of softened butter
• 1/2 cup of sugar
• 1/2 cup of brown sugar
• 2 eggs
• 1 1/2 cups of all purpose flour
• 2/3 cup of cocoa
• 1/4 teaspoon of salt
• 1/4 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 1 teaspoon of vanilla extract
• 2 teaspoons of maraschino cherry juice
• 30-36 jarred maraschino cherries
• 1/4 cup of semi sweet chocolate chips
• 2 tablespoons of sweetened condensed milk
• 1 tablespoon of maraschino cherry juice

What You Do:

• The first thing you do is preheat your oven to 350 degrees Fahrenheit.
• Then cream together the butter, white sugar and brown sugar. Once that’s mixed add in the eggs one at a time and make sure that’s well combined.
• In a medium bowl combine the flour, cocoa, salt, baking powder and baking soda. Then take that mixture and add it into the butter mixture 1/2 a cup at a time, mixing well after each addition and scraping the sides of the bowl  as needed. After that is well combined add in the vanilla and 2 teaspoons of maraschino cherry juice and mix well.
• Take the bowl from the mixer and pop it in the fridge for about 30 minutes so the dough can chill.
• Once the dough is ready to be rolled, butter your hands so it doesn’t stick. Then roll the dough into 1 inch balls and place on a cookie sheet lined with parchment paper.
• Using your thumb make an indentation in the center of the cookies and place a maraschino cherry in the middle.
• Bake cookies for 10 minutes.
• To create the drizzle on top melt the semi sweet chocolate chips and sweetened condensed milk together on low. Once it’s melted add 1 teaspoon of maraschino cherry juice and mix that together with a spoon.
• Once the cookies are cooled drizzle that mixture over the cookies.
• Serve and enjoy! And if you don’t want to serve these immediately, they do freeze well.

The next cookie we have is Peppermint Shortbread Cookie. These are super easy to make and I love shortbread, so it’s a win-win. And this recipe makes about 2 1/2 dozen cookies.

What You Need:

• 2 1/2 cups of all purpose flour
• 3/4 cups of sugar
• 1 cup of cold butter, cubed
• 1 1/4 cups of Andes peppermint crunch chips
• 1 teaspoon of peppermint extract, although if you wanted a more subtle peppermint flavor you could use vanilla or almond
• Red food coloring, this is optional
• Sugar to coat the cookies before baking for an extra crunch, this is also optional

What You Do:

• In a large bowl combine the flour and the sugar. And using a pastry blender, cut in the butter. Because this is shortbread, you’re looking for a very fine crumb.
• Then stir in the extract, Andes peppermint crunch chips and the red food coloring.
• Using your hands knead the dough until it forms a ball, then shape it into a log about two inches in diameter. Wrap in plastic wrap and place in the fridge for two hours.
• Once the dough is chilled and ready to come out, preheat your oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper.
• Cut slices of the dough about 1/4 inch thick and place on the cookie sheet. Bake the cookies for 10-12 minutes or until the cookies are set.
• Once out of the oven, let the cookies cool for a few minutes before moving to the cooling rack to cool completely.
• Serve and enjoy! And if you don’t want to serve right away, these will keep in the freezer for up to 3 months.

The second to last cookie we have is Eggnog Snickerdoodles. These are super easy to make and so good. And this recipe makes about 48 cookies.

What You Need:

• 4 cups of flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of cream of tartar
• 1 teaspoon of nutmeg
• 1 cup of butter
• 3/4 cups of granulated sugar
• 1 cup of firmly packed brown sugar, you can use light or dark
• 2 eggs
• 1 teaspoon of Eggnog
• 1 teaspoon of vanilla extract and if you want an extra punch you can use rum extract
• For the topping: 6 tablespoons of sugar and 1 1/2 teaspoons of nutmeg
• For the glaze: 2 cups of powdered sugar, 1/4 cup of Eggnog, 1/2 teaspoon of nutmeg

What You Do:

• In a bowl medium bowl, sift together the flour, baking soda, baking powder, nutmeg and cream of tartar, then set that aside.
• In a large bowl, cream together the eggs, granulated sugar and brown sugar until fluffy. To that add the eggs, eggnog and vanilla/rum extract. Mix until well combined. Then add in the dry ingredients and mix until combined.
• You can either cover the bowl in plastic wrap or remove the dough from the bowl and wrap in plastic wrap, but either way, place the dough in the fridge for at least an hour.
• Once the dough is out of the fridge, preheat the oven to 350 degrees Fahrenheit.
• Take the dough and form it into 1 inch balls and roll them in the sugar and nutmeg mixture. Then place them on a parchment paper covered cookie sheet.
• Bake the cookies for 8-9 minutes. Once they’re out of the oven let them sit on the cookie sheet for at least 10 minutes to cool before moving them to a cooling rack to cool completely.
• For the glaze, add the powdered sugar, eggnog and nutmeg together in a bowl and stir until well combined. Drizzle the glaze over the cookies and allow it to set up.
• Serve and enjoy!

The last cookie we have is a cookie my mom always makes during the holidays, so I love it a little bit extra and it’s Ghiradelli Chocolate Peppermint Chunk Cookies and this recipes makes about 2 dozen cookies.

What You Need:

• 1 cup of Ghiradelli 60% Cacao Bittersweet Chocolate Baking Chips
• 1 cup of all purpose flour
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 6 tablespoons of softened butter
• 1 cup of brown sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 1 bag of Ghiradelli Peppermint Chunks

What You Do:

• Preheat your oven to 350 degrees Fahrenheit and line your cookie sheets with parchment paper.
• Take the 60% Cacao Bittersweet Chocolate Baking Chips and melt them in the microwave in 30 second increments. Once melted, set aside to cool.
• In a medium bowl, sift together the dry ingredients and mix.
• In a large bowl, cream together the butter and sugar until it’s fluffy, then add the eggs one at a time. To that mixture add the melted chocolate and the vanilla extract and mix until well combine.
• Add in the dry ingredients and mix, then add in the peppermint chunks and make sure they’re well distributed.
• This calls for the dough to be scooped into balls that are 1.5 tablespoons and in the couple times I’ve made these cookies, I only measured it for the first couple cookies and then just went from there, but it comes out to enough cookies each time. And then place them about 2 inches apart on the cookie sheet.
• Bake for 9 minutes and they should be soft and fudgy.
• Once cooled, serve and enjoy!

That about wraps it up for this post, if you guys have any Christmas cookie recipes that you love, let me know. You can never have too many cookie recipes.

Until next time, have fun baking and enjoy your cookies :).

-K

2017 Christmas Cookie Post:

https://atomic-temporary-54204526.wpcomstaging.com/2017/12/18/blogmas-day-17-christmas-cookies/

My Links:

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

Easter treats

Hi everyone,

Today, as Easter is right around the corner, I thought I would talk about some simple and delicious Easter treats. I have another post going up tomorrow about Easter cocktails, so keep an eye out for that.

Starting off super simple, we have Peep Fruit Kabobs. There is a lot of sugar going around on Easter so this offers a slightly healthier option.

What you need:

• Wooden skewers
• Peeps, 1 to 2 packages depending on how many you plan on making
• Fresh fruit, your choice

What you do:

• Layer the fruit on the skewer, put the Peep in the middle and layer more fruit on top
• Put on a serving tray/ platter. Serve and enjoy!

Next up we have something I wish I could take credit for, and it’s Rice Krispie Treats but made with Trix cereal. I loved Trix growing up and I am definitely going to be making these.

What you need:

• One bag of mini marshmallows, 16 ounces
• 10 cups of Trix cereal
• 1/4 cup of butter

What you do:

• Put the marshmallows and butter in a microwave safe bowl and microwave for 2 to 3 minutes or until everything is melted. Once it is melted stir until smooth.
• Add in the Trix and stir until well combined.
• Pour your mixture into a greased 9 x 13 pan and press down with a spoon making sure that they are even.
• Cool, either at room temperature or in the fridge and once they’ve cooled cut them into squares.
• Serve and enjoy!

The last treat we have is Cadbury Mini Egg Cookies. Mini Eggs are one of my favorite Easter candies and like the Trix treats I’m definitely going to be making these. And this recipe makes 36 cookies.

What you need:

• 2 1/4 cups of flour
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 cup of softened unsalted butter
• 3/4 cup of sugar
• 3/4 cup of brown sugar
• 2 teaspoons of vanilla
• 2 eggs
• 1 1/2 cups of Cadbury Mini Eggs chopped in half

What you do:

• Preheat your oven to 375 degrees Fahrenheit.
• Add the flour, baking soda and salt together in a bowl, mix and set aside.
• In a large bowl add the butter, sugar, brown sugar, and vanilla and beat until smooth and creamy.
• Add in the eggs and beat until well combined.
• Mix in the dry ingredients until combined then gently stir in the Mini Eggs.
• Spoon the dough onto a parchment paper lined baking sheet, and bake for 10 to 12 minutes or until the edges are golden brown.
• Once out of the oven, cool on a wire rack, serve and enjoy!

That about wraps it up for this post, if you guys make any of these tweet me a picture or tag me on Instagram. My links will be down below like always.

Until next time, have fun baking and if you guys have any treats you love for Easter let me know :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Pinterest: Kyra Sage

St. Patrick’s Day treats

Hi everyone,

Today, as promised, I’m going to be doing St. Patrick’s Day treats. These are really easy and really yummy, I will also link last years post down below if you want more recipes or inspiration.

First up we have Lucky Charm Marshmallow Rice Krispie Treats. I love Rice Krispie Treats anyway, and Lucky Charms are the perfect addition.

What you need:

• 6 cups of Lucky Charms cereal
• 1 Bag, 10.5 ounces of mini marshamallows
• 3 tablespoons of softened butter

What you do:

• First, get yourself a clear 8 x 8 baking pan, then grease it with nonstick spray.
• Then, in a large mixing bowl add the marshmallows and butter and heat in the microwave for about two minutes or until the marshmallows yet puffy.
• Stir the marshmallow mixture, making sure it well combined, then add in the Lucky Charms.
• Spoon the mixture into your greased baking pan and press, making sure it’s even.
• It is optional, but I like to add more of the Lucky Charms marshmallows on top.
• Refrigerate for fifteen minutes  then and cut into squares.
• Serve and enjoy!

Next up we have Leprechaun Popcorn. This is super simple, and always a hit at parties.

What you need:

• Popcorn, you can use any brand, make your own, and the amount is up to you
• Green candy melts
• White Chocolate
• St. Patrick’s Day sprinkles
• Mint M&M’s

What you do:

• Make the popcorn and place on a baking sheet.
• Melt the green candy melts and the white chocolate and drizzle both over the popcorn.
• Add the sprinkles and the green M&M’s and mix it all together.
• Place in a large bowl, or individual bowls/bags, depending on how you’re serving.
• Serve and enjoy!

And finally we have Shamrock Gooey Butter Cookies. I love Gooey Butter Cookies and these are some of the best.

What you need:

• 2 1/4 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1 package of softened cream cheese, 8 ounces
• 1/2 cup of softened unsalted butter
• 1 1/2 cups of granulated sugar
• 2 teaspoons of pure vanilla extract
• 1 teaspoon of pure mint extract
• Green food coloring
• 1 teaspoon of kosher salt
• 1 large egg and 1 large egg yolk
• 1 cup of sifted confectioners sugar for rolling and dusting the cookies

What you do:

• In a medium bowl whisk together the baking powder and flour until well combined and set aside.
• You can do this next part using a hand mixer or a stand mixer, if you use the stand mixer use the paddle attachment. Cream together the butter and cream cheese until it’s well blended and smooth. Then beat in the sugar, extracts, as much food coloring as you want and the salt. Mix that until it’s well combined and make sure the scrape the sides of the bowl as you go. Add in the egg and egg yolk and beat on medium for one to two minutes or until light and creamy.
• Gradually add the flour mixture, on a low speed, and mix until fully incorporated. Refrigerate for at least two hours.
• While that’s in the fridge, move your oven rack to the lower part of the oven and preheat to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set those aside. Then place the confectioners sugar in a small bowl and set that aside as well.
• Take the dough out of the fridge and roll into one inch balls, I like to use a spring loaded cookie scoop so all the cookies are uniform. Roll the dough between your hands to make sure you get perfectly rounded balls and roll in the confectioners sugar, lightly coating them and place then two inches apart on the cookie sheet.
• Bake until cookies are round and have puffed and looked crackled. This was about 14 minutes for me. They will be softer in the middle and just barely browned on the bottom.
• Let sit on baking sheet for about 10 minutes then transfer to a cooling rack.
• Once they are completely cooled either put in an airtight container for storage or serve and enjoy!

That about wraps it up for this post, if you guys have any fun St. Patrick’s Day treats that you love, let me know.

Until next time, enjoy your treats and try not to get pinched :).

-K

2017 St. Patrick’s Day post:

https://atomic-temporary-54204526.wpcomstaging.com/2017/03/15/st-patricks-day-treats/

My Links:

Twitter: @KSagerson

Instagram: Kyra Sage

Pinterest: Kyra Sage

Blogmas Day 17: Christmas cookies

Hi everyone,

Welcome to Blogmas Day 17! Today I’m going to be talking about some Christmas cookie recipes. This week I’m going to be doing a lot of baking and these are some of the recipes that I’m going to be using.

The first cookies I’ll be making are super simple Almond Joy cookies. Almond Joys are one of my favorite candies so this was a no brainer for me.

What you need:

• One 14 ounces bag of sweetened coconut flakes
• 2 cups of semi sweet chocolate chips
• 2/3 cup of chopped lightly salted almonds
• One 14 ounce can of sweetened condensed milk

What you do:

• Preheat your oven to 325 degrees Fahrenheit
• Line a baking sheet with parchment paper and set that aside for later
• Combine, in a large bowl, the coconut, chocolate chips, almonds and sweetened condensed milk
• And stir that until fully mixed together
• Take a cookie scoop and scoop out the dough onto the baking sheet
• Dip the tips of your fingers into water and use them to shape the cookies into discs, making sure to flatten the tops
• Bake the cookies for 12-14 minute or until the tips of the coconut are just golden brown
• Let cookies cool on a baking sheet
• To store, put in an airtight container
• Otherwise serve and enjoy!

Next up we have Snickerdoodles, a classic and favorite of many.

What you need:

Cookies

• 1 cup of room temperature butter
• 3/4 cup of granulated sugar
• 1/2 cup of light brown sugar
• 1 egg and 1 egg yolk
• 1 tablespoon of vanilla
• 1 teaspoon of baking soda
• 1 teaspoon of cream of tartar
• 1/2 teaspoon of kosher salt
• 1 teaspoon of cinnamon
• 2 3/4 cup of flour

Cinnamon Sugar

• 1/4 cup of granulated sugar
• 1 tablespoon of cinnamon

What you do:

• Preheat your oven to 325 degrees Fahrenheit
• Line a baking sheet with parchment paper and put aside to use later
• You can do this next step in a stand mixer if you have it or with a hand mixer. In a bowl beat your butter and both sugars until light and fluffy, should be about 2 to 3 minutes. On medium speed add the egg, egg yolk and the vanilla and beat for another minute. Scrape the sides as you go
• Turn down your mixer to medium low and add in the baking soda, cream of tartar, salt and the 1 teaspoon of cinnamon
• Then turn down your mixer to low and add in the flour. Mix until it’s just combined
• In a small bowl make the cinnamon sugar
• Using a cookie scoop measure out 2 tablespoons of dough and roll into a ball
• Roll each ball into cinnamon sugar
• Place the cookies on the baking sheet about 2 inches apart and bake for 10-12 minutes. Turn the cookies halfway through
• Serve and enjoy!

Second to last we have Eggnog Cookies. I’ve included something eggnog flavored in every treats/drinks post I’ve done so I thought why not here as well.

What you need:

Cookies

• 2 1/4 cups of all purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground nutmeg and a little bit more for the topping
• 1/2 teaspoon of cinnamon
• 3/4 cup of room temperature unsalted butter
• 1/2 cup of granulated sugar
• 1/2 cup of packed light brown sugar
• 2 large egg yolks
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of rum extract
• 1/2 cup of eggnog

Eggnog Frosting

• 1/2 cup of room temperature butter. In this recipe the author made a note saying that she used 1/4 cup salted and 1/4 cup unsalted butter. I don’t know what I’ll do when I make these
• 3-5 tablespoons of eggnog
• 1/2 teaspoon of rum extract
• 3 cups of powdered sugar

What you do:

• Preheat your oven to 350 degrees Fahrenheit
• In a bowl add the flour, baking powder, salt, nutmeg and cinnamon. Whisk together for 30 seconds
• For this next part, if you have a stand mixer use the paddle attachment, otherwise use your hand mixer, whip together the butter, brown sugar and granulated sugar until light and fluffy
• Add in the egg yolks one at a time making sure to blend after each addition
• Then add in the vanilla extract, rum extract and eggnog
• Set your speed to low and slowly add in your dry ingredients until they are just combined
• Scoop out the dough, in large tablespoonfuls and drop onto your parchment paper lined baking sheet
• Place the cookies about 2 inches apart
• Bake for 11-13 minutes
• Rest cookies on baking sheet for a few minutes, then transfer to wire rack to cool completely
• Once cookies are completely cooled frost with your eggnog frosting and sprinkle lightly with nutmeg
• Serve and enjoy!

Eggnog Frosting:

• Whip butter until light and fluffy
• Add in rum extract, 3 tablespoons of eggnog and powdered sugar
• Add in the additional eggnog until you reach the desired consistency

And lastly we have a cookie that isn’t strictly for Christmas, but it is my absolute go to when it comes to cookies and they are Raspberry Almond Shortbread cookies. Because I’ve talked about these before I will link that post down below, it has the recipe.

That about wraps it up for this post, if you guys make any of these cookies tweet me a picture or tag me on Instagram. And let me know what kind of cookies are you are making for Christmas.

Until next time, have fun baking and I can’t believe there’s only 8 days until Christmas :).

-K

Raspberry Almond Shortbread Cookies:

https://atomic-temporary-54204526.wpcomstaging.com/2016/03/30/cookies-you-cant-eat-just-one-of/

My Links:

Twitter: @KSagerson

Instagram: Kyra Sage

Pinterest: Kyra Sage

St. Patrick’s Day treats

Hi everyone,

Today I wanted to talk about some fun and delicious treats for St. Patrick’s Day. Being Irish this has always been a fun day for me. I’ve been spending this week figuring out what I want to make besides the classic corned beef and cabbage and if any of you are looking for things to make hopefully this will be helpful for you. The first thing is two super easy drinks. Obviously you can add alcohol to both if you wanted, but for kids and those who aren’t going to be drinking these are great.

Lime Sherbet Floats:

What you need:

• One bottle lemon lime soda, any brand
• One container lime sherbet, any brand

This isn’t really much of a recipe, but you mix the two in a glass and that’s that. They’re sure to be a crowd favorite.

7UP Green Apple Lemonade Spritzer:

What you need:

• 1 1/2 cups green apple mixer
• 3 cups 7UP
• 3 cups lemonade
• Lime
• Lemon
• Green Apple
• Green food coloring
• Ice

What you do:

• Fill a pitcher with ice, how much is up to you
• Take your fruit and thinly slice
• Add fruit to pitcher of ice
• Mix together your green apple mixer with the lemonade and add food coloring, as much or as little as you want and make sure it’s all combined
• Finally top it off with the 7UP

Easy and totally delicious and like I mentioned you can easily add alcohol if you want. Next is a classic, but not boring fruit platter. In this instance it can either be in a rainbow shape or on a stick, but the fruit should be rainbow colors. This is going to be served with a caramel sauce to mimic the pot of gold, but also with a fruit dip.

Pistachio Fruit Dip:

What you need:

• Pistachio pudding mix
• Whipped Cream, you can make your own or buy Cool Whip, whichever you prefer

What you do:

• Mix the two ingredients together until well combined. It should be a light green and if you want it to be greener you can definitely add food coloring

This is one of the most simple recipes and pistachio is one of my all time favorite flavors, so this is a win-win for me. This next recipe is probably my favorite out of these and it’s my go to for these cookies which I make often.

Mint Chocolate Chip Cookies:

What you need:

• 1 cup of softened butter
• 1 1/2 cups of sugar
• 2 large eggs and 1 egg yolk
• 1 teaspoon of peppermint extract, you can add more if you want
• Green food coloring, between 8-10 drops depending on how green you want it
• 3 1/4 cups of flour
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of cream of tartar
• 1/2 teaspoon of salt
• 12 ounces of dark chocolate chips, divided

What you do:

• Preheat your oven to 350 degrees Fahrenheit and line your baking sheet with parchment paper
• In a large bowl beat together the butter and sugar for about 2 minutes on a medium speed or until light and fluffy
• To that add the eggs and the extra yolk, peppermint extract and the food coloring
• In a separate bowl combine the flour, baking soda, baking powder, salt and cream of tartar
• Add the wet ingredients and mix until the flour is almost incorporated
• Add half of the chocolate chips
• Take the other half of the chips and roughly chop them and then add to the batter and mix until well combined
• Cover the dough and put in the fridge for an hour
• Once the dough has chilled take it out and begin forming the cookies
• Take a cookie scoop or spoon and form into balls. If you want larger cookies make two inch balls, otherwise do whatever size you normally would do
• Bake cookies for 8-10 minutes or until the very edges of the cookies just barely start to turn brown
• Take cookies out of the oven and let cool for 5 minutes on the pan, then move to cooling rack

That about wraps it up for this post, if you guys make any of these treats tweet me pictures or tag me on Instagram.

Until next time, have fun making these treats and I hope you guys have a happy St. Patrick’s Day :).

-K

Twitter:@KSagerson

Instagram: Kyra Sage

Pinterest: Kyra Sage

 

I want your input

Hi everyone,

This isn’t the typical blog post, but rather something I want your opinion on. I’ve been wanting to do a Q&A for a while now, and I want to know how you guys want me to do it. What I’m thinking is I can do the traditional blog post where you send me your questions and I write out my answers, or I could do a livestream on YouTube. Let me know what you guys think and remember to send in questions. The questions can be about anything you want, so don’t think it has to be solely about makeup and beauty. Anyway, let me know what you guys think :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Pinterest: Kyra Sage