St. Patrick’s Day Treats

Hi everyone,

As St. Patrick’s Day is on Tuesday, I thought today would be a good day to share some easy and delicious St. Patrick’s Day treats. Whether you’re having a party or just want to have something fun to eat on the day, these are perfect.

The first treat we have is Mint Oreo Truffles. I love little treats like this and they’re always super easy to make.

What You Need:

• 1 package of mint Oreos
• 1, 8 ounce package of cream cheese
• White coating chocolate
• Green coating chocolate
• Green and white sprinkles

What You Do:

• The first thing you’re going to do is grab a baking sheet and line it with wax/parchment paper. Then take your mint Oreo’s and put them in the food processor, if you don’t have a food processor then you can crush them in a bag. And crush them into fine crumbs.
• Next take a large bowl and to that add in your softened cream cheese. To that add your crushed Oreo’s and mix until well combined.
• Roll the mixture into balls and place them on your prepared cookie sheet. Place in the freezer for at least an hour.
• Then take your green and white coating chocolates and place them in separate, microwave safe bowls. Microwave in 30 second increments until fully melted.
• Take your truffles and coat them in the chocolate. Cover immediately with sprinkles and let set.
• Once the truffles are set place them on your serving dish of choice.
• Serve and enjoy!

The next treat we have is St. Patrick’s Day Crinkle Cookies. Cookies are a solid choice for any holiday and these take practically no time to make.

What You Need:

• 1 box of white cake mix
• 2 eggs
• 1/3 cup of vegetable oil
• 10-12 drops of food coloring, depends on how green you want them
• 1 cup of powdered sugar

What You Do:

• The first thing you’re going to do is preheat your oven to 375 degrees Fahrenheit
• Then you’re going to add the cake mix, eggs, oil and food coloring to a bowl and mix. Once they’re mixed roll the cookies into golf balls sized balls and coat with the powdered sugar.
• Place the dough balls onto a cookie sheet and flatten just a little with a glass.
• Bake for 7-9 minutes or until the edges are slightly brown. Once the cookies are done take them out and place on a cooling rack to cool completely.
• Serve and enjoy!

The second to last treat we have is St. Patrick’s Day Bark. I don’t make bark a lot, I buy it during Christmas, but this is a fun one if you have kids that want to get involved.

What You Need:

• 2 cups of chopped bittersweet chocolate
• 1 cup of milk chocolate chips
• 1/2 cup of white chocolate chips
• 1/2 cup of mint M&M’s
• 6 Oreo’s broken into pieces

What You Do:

• The first step is to grab a cookie sheet and line it with parchment paper. Then take your bittersweet chocolate and place it in a small microwave safe bowl. Microwave in 15 second increments, stirring after each increment, until it’s melted and smooth. Spread onto the baking sheet in an even layer.
• Repeat the process for the milk and white chocolates but make sure you drizzle those over the bittersweet chocolate and don’t spread it on top.
• Then take the mint M&M’s and the Oreo’s and sprinkle over the chocolate, making sure to gently press them in so they don’t fall off.
• Let cool completely and once it’s set, break into large pieces.
• Serve and enjoy!

And the last treat we have is a Boozy Triple Irish Trifle. Because it wouldn’t be St. Patrick’s Day without something a little boozy.

What You Need:

• 1 box of devil’s food cake mix
• 1/2 cup of vegetable oil
• 3 eggs
• 1 1/4 cups of Guinness, with a little extra to drizzle
• 2, 8 ounce bars of softened cream cheese
• 1/3 cup of Bailey’s
• 1 cup of powdered sugar
• 2 cups of whipped cream
• 1 bag of baking caramels
• 6 tablespoons of Jameson

What You Do:

• The first thing you’re going to do is preheat your oven to 350 degrees Fahrenheit and line your 13×9 pan.
• Then add your cake mix, oil, eggs and instead of the water use the Guinness. Mix until well combined then bake for 30-35 minutes or until you can insert a toothpick and it comes out clean.
• Next make the cream filling. In a medium bowl add your softened cream cheese and mix until soft and creamy. Then add in the Bailey’s and powdered sugar. Once that is well combined, fold in the whipped cream by hand and set aside.
• To make the caramel drizzle, take the bag of caramels and once you’ve unwrapped them put them in a medium pan with 3 tablespoons of Jameson and place that over low heat. Add in 2-3 more tablespoons of Jameson until you’ve got the consistency and taste you want.
• Once your cake has cooled cut it into medium pieces and put in a bowl. Pour 1/4-1/2 cup of Guinness over the cake pieces and let it soak.
• To assemble the trifle take a medium sized trifle dish and cover the bottom with cake pieces. Then do a layer of cream filling and drizzle with the caramel sauce. Continue this process until you get to the top. Then top with the rest of the whipped cream, a crumbled piece of cake and a caramel drizzle.
• Serve and enjoy!

That about wraps it up for this post, if you guys have any favorite St. Patrick’s Day treats I’d love to know what they are.

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

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

Advertisement

Valentine’s Day Treats

Hi everyone,

Before we get into today’s post I want to say that today is the 12th and that means that it’s the 5 year anniversary of this blog! As always I’m incredibly grateful for all of the follows, reads, like, shares, comments, everything and here’s to many more in the future. On to today, as Valentine’s Day is on Friday, I thought today would be the perfect day to share some Valentine’s Day treats. Whether you’re having a party or just a chill night, these are perfect.

The first treat we have is Red Velvet Blossoms. I always love cookies like this and they’re typically super simple to make.

What You Need:

• 1 box of red velvet cake mix
• 1/4 cup of oil
• 1/4 cup of water
• 1 egg
• 1 jar of red sugar crystals
• 28 Hershey’s Kisses

What You Do:

• The first thing you’re going to do is preheat your oven to 350 degrees Fahrenheit and line your baking sheet with parchment paper.
• Then take a bowl, you can do this in a stand mixer as well, add in your cake mix, oil, water and the egg. Mix that until it’s well combined and there are no lumps of cake mix.
• Next pour the red sugar crystals into a bowl and set to the side. Take your scoop and get about 1 1/2 to 2 tablespoons of the dough and drop that into the red sugar. Make sure the dough ball is evenly and completely coated.
• Place the dough balls on the baking sheet a couple inches apart and bake them for 8-10 minutes.
• Once the cookies come out of the oven immediately press a Hershey’s Kiss into the center and transfer to a cooling rack to cool completely.
• Serve and enjoy!

The second treat we have is Valentine’s Day Puppy Chow. I love puppy chow, I make it for pretty much all holidays and it’s always such a crowd-pleaser.

What You Need:

• 5 cups of Chex cereal
• 5 ounces of white candy melts
• 5 ounces of pink candy melts
• 1 cup of powdered sugar
• 1/2 teaspoon of salt
• 3/4 cup of Valentine’s M&M’s
• 1/2 cup of small cinnamon heart candies

What You Do:

• So the first thing you’re going to do is take 2 1/2 cups of the Chex, pour it in a large bowl and set that aside. Then take the white candy melts put them in a microwave safe bowl and microwave them in 30 second increments until melted and smooth. Pour that over the cereal you set aside and stir until it’s evenly coated.
• Then take 1/2 cup of the powdered sugar, 1/4 teaspoon of salt and pour over the coated cereal making sure to evenly coat that.
• Transfer to a baking sheet, spreading it out to cool completely.
• You’re going to do the same thing with the other half of the cereal. Place it in the same bowl and set aside. This time take the pink coating chocolate and melt in the microwave in 30 second increments until melted and smooth and pour that over the cereal and stir until evenly coated.
• Coat with the remaining powdered sugar and salt, transfer to a separate baking sheet to cool completely.
• Once both are cooled, combine in a large bowl, add in the M&M’s and the cinnamon hearts and stir to combine.
• Serve and enjoy!

The second to last treat we have is Sweetheart Milkshakes. Milkshakes are such a fun dessert this one sounds delicious.

What You Need:

• 2 to 3 cups of vanilla ice cream
• 1 cup of milk
• 5-6 fresh strawberries
• 4 tablespoons of strawberry syrup
• 2 tablespoons of cocoa (if you want a red velvet flavor)
• White melting chocolate
• Red or pink sprinkles
• Whipped cream

What You Do:

• The first thing you’re going to do is put your ice cream, milk, strawberries and strawberry syrup in a blender and blend until smooth. If you want to add the cocoa, this is where you would do it.
• Next melt your white chocolate. Then take your glass and dip the rim in the melted chocolate, making sure it’s well coated. Then dip in your red/pink sprinkles and allow to set.
• Pour your milkshake into the glass, top with whipped cream and red/pink sprinkles.
• Serve and enjoy!

And the last treat we have is White Chocolate Valentine’s Day Popcorn. Popcorn is one of my favorite snacks and I love to jazz it up like this for holidays.

What You Need:

• 10 cups of popped popcorn
• 12 ounces of white chocolate
• 2 tablespoons of sprinkles
• 1 cup of conversation hearts

What You Do:

• The first step is to take the popped popcorn and place it in a large bowl. Then you’re going to melt your white chocolate. Once you’ve done that pour the melted chocolate over the popcorn and stir until it’s evenly coated.
• Then add in the sprinkles and conversation hearts and stir.
• Pour popcorn out onto a baking sheet to cool completely.
• Serve and enjoy!

That about wraps it up for this post, if you guys make any of these treats let me know how they turn out and if not I’d love to know what your favorite Valentine’s Day treats are.

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

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

 

January Favorites

Hi everyone,

Today, as it’s the end of the month, I thought it would be the perfect time to do my January favorites. This month has been really busy, which I love, but at the same time feels like it’s been 79 years long. But within all of that I’ve collected a good group of favorites, so let’s get into it.

Starting with beauty, I have a couple of favorites from this month’s Sephora Play Box. I will link that down below if you haven’t read it. My first Play favorite is the Kat Von D Beauty, who have rebranded themselves as KVD Vegan Beauty, Tattoo Liner in Trooper. I talk about this liner all the time, I love it. It’s really precise, it lasts all day and it doesn’t smudge. It’s just so good.

My other Play favorite is the Briogeo Don’t Despair, Repair! Deep Conditioning Mask. I’ve been using this for a little while and my hair loves it. This helps to prevent future damage, restores moisture and creates vibrancy. I take pretty good care of my hair already, but I love a good hair mask and I can tell the difference when I use this one.

Moving on, my next beauty favorite is the Maybelline Master Chrome Highlighter in Molten Rose Gold. I am always on the lookout for a great highlighter and this one has been raved about for a while now, so I thought I would try it. I’m so happy I did because it’s fantastic. It’s the perfect rose gold shade, it’s buildable and the shine you get when the light hits it is so nice. They do make this in three other colors that I do want to look at, but if you’re looking for a drugstore highlighter I highly recommend this one.

My second to last beauty favorite is the makeup I did on my birthday. I wanted to do something really fun and a little extra because if you can’t be extra on your birthday then when can you. So I went with a gold sparkly eye and a bold lip and I love the way it turned out.

And my last beauty favorite is the e.l.f. Cosmetics Haute Chocolate Eyes Sugar palette. I did a post all about this palette, which I’ll link below, and since then I’ve been playing around with it and creating some fun looks. It’s a solid palette.

Moving on, I have a food favorite and it’s cinnamon rolls. Every year on my birthday, for my actual birthday my mom makes me cinnamon rolls and they are some of the best cinnamon rolls I’ve had. I don’t know her recipe, I need to get it from her, but they’re so well balanced and it’s everything you want in a cinnamon roll without it being too sweet.

My second to last favorite is the Rolex 24. The Rolex 24 is the first race of the IMSA season, it’s always exciting and this year was no different. There were a lot of moves with teams, drivers and cars made in the off season so I was really interested to see how it was going to play out. I can honestly say it looks like it’s going to be an exciting season and I of course want to congratulate the Rolex 24 winners.

And my last favorite is a music favorite, the blues. This is a really broad thing to say and I listen to the blues a lot anyway, but this month has been filled with a lot of rain and crap weather that it’s been very fitting. My Joe Bonamassa playlist has gotten extra use this month.

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 your favorites were.

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

-K

January Sephora Play Post: https://atomic-temporary-54204526.wpcomstaging.com/2020/01/22/january-2020-sephora-play-unboxing/

e.l.f. Haute Chocolate Eyes Sugar Palette Post: https://atomic-temporary-54204526.wpcomstaging.com/2020-01-10/e-l-f-haute-chocolate-eyes-sugar-palette-review/

My Links:

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

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

Halloween Treats

Hi everyone,

Today I’m back with the next part in my Halloween series. This time it’s fun and delicious Halloween treats. Whether you’re throwing a party or just want something themed to eat on the night, these are perfect.

The first treat we have is Dark Chocolate Halloween Chip Cookies. Chocolate chip cookies are great for every occasion and these literally scream Halloween when you look at them.

What You Need:

• 2 cups of all purpose flour
• 2/3 cup of Hershey’s special dark chocolate cocoa powder
• 1 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 cup of softened butter
• 1 cup of granulated sugar
• 2/3 cup of packed light brown sugar
• 2 eggs
• 2 teaspoons of vanilla
• 1 cup of Nestle Halloween baking chips
• 1/2 cup of peanut butter chips
• 1/2 cup of white chocolate chips
• 1/2 cup of mini Reese’s Pieces baking candies

What You Do:

• The first thing you’re going to do is preheat your oven to 350 degrees Fahrenheit. Once you’ve done that line your baking sheet with parchment paper and set aside.
• Then, take a large bowl, and combine the butter and the sugars. Beat that until it’s light and fluffy, about 3 to 4 minutes. Next add the eggs and vanilla and mix until well combined.
• Next add in the flour, cocoa powder, baking soda, and salt. Mix that on low and make sure everything is combined.
• In another bowl add the Halloween chips, peanut butter chips, white chocolate chips and the mini Reese’s Pieces. Stir that gently so everything is evenly distributed. Then take that mixture and fold in about 1 3/4 cups of it into the dough. Set aside the rest of the chips.
• Refrigerate your dough for about 30 minutes or as long as it takes for it to be set so it doesn’t fall apart when rolling.
• Once it is set, take 2 tablespoons for each cookie and roll them into balls. Set the cookie balls 2 inches apart on your baking sheet and bake for 8 to 10 minutes. You’re looking for the cookies to be just set.
• After the cookies come out of the oven take the chips that you set aside and press into the tops of the cookies.
• Serve and enjoy!

Next we have Halloween Muddy Buddies. I make muddy buddies for parties all the time and it’s always a crowd pleaser and takes hardly any time at all.

What You Need:

• 9 cups of Rice Chex cereal
• 1 cup of semi sweet chocolate chips
• 1/2 cup of peanut butter
• 1/4 cup of butter
• 1 teaspoon of vanilla extract
• 1 1/2 cups of powdered sugar
• 2 boxes of Reese’s Pieces
• 2 cups of pretzels
• 2 bags of candy corn

What You Do:

• The first step is to take a microwave safe bowl and in it add the butter, peanut butter and chocolate chips. Microwave that for 1 minute, stir then microwave again for 30 seconds and stir when it comes out.
• To that add your vanilla, give a little stir and pour over the Chex. Mix that well and scoop into a Ziploc bag.
• Add the powdered sugar to the bag and toss around to evenly coat everything.
• Pour coated cereal into a large bowl and add in the Reese’s Pieces, pretzels and candy corn. Give that all a big stir.
• Serve and enjoy!

The second to last treat we have is Trick Or Treat Pretzels. I love mixing candy and pretzels, so this is perfect.

What You Need:

• 10 ounces of small pretzel twists
• 2 cups of chocolate chips
• 1 tablespoon of vegetable oil
• Halloween sprinkles
• Candy Corn
• Mini Reese’s Peanut Butter Cups
• Mini Kit Kats
• Mini M&M’s

What You Do:

• First, take your baking sheet and line it with parchment paper. Once you’ve done that, place the pretzels on the baking sheet in a single layer.
• Then, in a medium bowl add the chocolate chips and the oil and microwave for about a minute. When I melt chocolate in the microwave I don’t always stir in increments, but you can if you want. But if you don’t make sure to keep an eye on it.
• Once the chocolate is melted, drizzle it over the pretzels and top with the candy and sprinkles.
• Let it set for an hour at room temperature. Then break apart.
• Serve and enjoy!

And the last treat we have is Halloween Pumpkin Brownies. Brownies are one of  my favorite desserts and so easy to dress up for any holiday.

What You Need:

• 1/2 cup of pumpkin puree
• 1/4 cup of water
• 1/4 of oil
• 2 eggs
• 1/2 teaspoon of pumpkin pie spice
• 1 package of brownie mix (You don’t have to use mix, you can make your own)
• 1, 10 ounce, package of Halloween chips
• Halloween sprinkles

What You Do:

• First, preheat your oven to 325 degrees Fahrenheit. Then line your 9×9 pan with foil or spray with a non stick cooking spray, whichever you prefer.
• Next, in a large bowl whisk together the pumpkin, water, oil, eggs and pumpkin pie spice until it’s well blended. Add in the brownie mix and stir. Then add in 1/2 of the Halloween chips and stir until well combined. Pour that mixture into your prepared pan.
• Add the rest of the Halloween chips and the sprinkles to the top of the brownies and put in the oven.
• Bake for 40-45 minutes or until the edges pull away from the pan.
• Once they’re out of the oven and cooled, cut the brownies into squares.
• Serve and enjoy!

That about wraps it up for this post, if you guys make any of these treats let me know how they turn out and if you have any Halloween treats that you love I’d love to know what they are.

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

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

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

 

Easter Treats

Hi everyone,

Today, as Easter is coming up, I thought that I would share some fun and completely delicious treats. I’ve always liked Easter, always found it really fun and as an adult that childhood enthusiasm that I had for finding eggs and eating candy has morphed into enthusiasm for making a fun dessert and let’s be honest, still eating candy. Because candy is more fun when it’s pastel colored. With that being said, let’s get into it.

The first treat we have is always a crowd favorite and super simple to make, Easter Muddy Buddies.

What You Need:

• 9 cups of Chex cereal
• 1 cup of semi sweet chocolate chips
• 1/2 cup of peanut butter
• 1/4 cup of butter
• 1 teaspoon of vanilla extract
• 1 1/2 cups of confectioners sugar
• 1 bag of Easter M&M’s
• 1 bag of mini marshmallows

What You Do:

• The first thing you’re going to do is measure out your cereal, pour it into a large bowl and set aside. Then take a baking sheet and line that with wax/parchment paper, whichever you have, and set that aside.
• Then add your chocolate chips, peanut butter and butter to a medium size microwave safe bowl and microwave for 1 minute and stir when it comes out. Continue to microwave in 30 seconds blocks, making sure to stir after each block, until it’s completely melted. Once it is melted, add the vanilla and stir to make sure it’s well combined.
• Take that mixture and pour it over the cereal. Mix gently until everything is evenly coated. Then put that mixture into a 2 gallon bag and add the confectioners sugar. Make sure the bag is fully sealed and shake it until the cereal is all coated.
• Once coated in the sugar, pour the cereal onto the baking sheet to cool. Then add in the M&M’s and mini marshmallows, making sure to give it a little mix to combine everything.
• Serve and enjoy!

The second treat we have is Springtime Crinkle Cookies. I really like crinkle cookies and these have a good chance of being what I make on Easter. This recipe makes 32 cookies.

What You Need:

• 1 cup of butter
• 2 cups of white sugar
• 4 eggs
• 4 tablespoons of lemon juice
• 4 tablespoons of lemon zest
• 4 1/2 cups of flour
• 4 teaspoons of baking powder
• 1/2 to 1 cup of powdered sugar
• Food coloring

What You Do:

• The first step here is to cream the butter and sugar together. Mix until it’s well combined then add in the eggs. Mix that until the dough is fluffy.
• Then add in the lemon juice and lemon zest and mix. Add in the baking powder. And finally add in the flour a third at a time, making sure to mix well between adds.
• Once the dough is together, split it into four portions and color those portions pink, purple, yellow and blue.
• Put the dough in the fridge for two hours.
• After you take the dough out of the fridge form them into balls and roll the balls in the powdered sugar.
• Bake the cookies at 350 for 8-10 minutes.
• When the cookies are done let them cool on a wire rack.
• Once cooled, serve and enjoy!

The last treat we have is Easter Oreo Bark. I’ve made bark a few times before, it’s always delicious and it takes almost no time to make.

What You Need:

• 1 package of vanilla coating candy
• 3/4 cup of crushed Oreos
• Easter M&M’s
• Cadbury Mini Eggs
• Spring/Easter sprinkles

What You Do:

• Take the vanilla coating candy and melt in a small pot over low heat. Making sure you’re stirring constantly until it’s all melted.
• Then pour it over a parchment paper lined baking sheet.
• Sprinkle on your crushed Oreos, M&M’s, Mini Eggs and sprinkles.
• Place it into the fridge for thirty minutes to an hour.
• Once you take it out of the fridge, break it into pieces.
• 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. And if you have any treat suggestions, let me know.

Until next time, have fun baking and I hope you have a happy Easter :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

St. Patrick’s Day Treats

Hi everyone,

Today I’m going to be sharing some fun and delicious St. Patrick’s Day treats. I’m Irish, so I like to do it up a little and have some fun with the day. But whether you’re Irish or just want some festive food, these treats are perfect.

The first treat we have is a Bailey’s Chocolate Cake. Bailey’s is a St. Patrick’s Day staple and I find that it pairs really well with chocolate.

What You Need (Cake):

• 2 cups of all purpose flour
• 2 cups of sugar
• 3/4 cup of natural unsweetened cocoa powder
• 2 teaspoons of baking powder
• 1 teaspoon of salt
• 2 large eggs
• 3/4 cup of milk
• 1 cup of vegetable oil
• 1/2 cup of Bailey’s Irish Cream
• 3/4 cup of boiling water
• 1 teaspoon of vanilla

What You Need (Bailey’s Frosting):

• 1 1/2 cups of butter
• 1 1/4 cups of shortening
• 10 1/4 cups od powdered sugar
• 5 tablespoons of Bailey’s Irish Cream

What You Need (Chocolate Ganache):

• 4 1/2 ounces of semi sweet chocolate chips
• 6 tablespoons of heavy whipping cream

What You Do (Cake):

• The first step here is to prepare the cake pans and for this you’re going to take three 8 inch pans and put parchment paper on the bottom and grease the sides. Then preheat your oven to 300 degrees Fahrenheit.
• Next take all of your dry ingredients and add them to a large bowl, making sure well combine them. To that mixture, add the eggs, milk, oil and Irish Cream and mix it well. Finally, add in the water and the vanilla.
• Once that is well combined divide the batter evenly among the three pans. Bake for 32-34 minutes or until you stick a toothpick in and it comes out with just a few crumbs.
• When the cakes are done take them out of the oven and cool them for 10 minutes before moving them to a cooling rack to cool completely.
• As the cake cools, make the frosting. For that, the first step is to take the butter and shortening and beat them together until it’s smooth.
• Once smooth add in about half of the powdered sugar but make sure to mix until smooth after each spoonful of powdered sugar.
• Add in 4 tablespoons of the Irish Cream and mix until well combined. Then, slowly, add in the rest of the powdered sugar. If you find that you want a smoother consistency after adding the additional powdered sugar, add the rest of the Irish Cream.
• The first step to putting the cake together is to take a serrated knife and cut the tops off of the cake layers so each layer is flat. Once you’ve done that, place the first layer on a plate or cake circle and spread 1 cup of the frosting into an even layer.
• Add the second layer of cake and cup of frosting and top with the third layer of cake and frost the cake with the remaining frosting.
• Once frosted, set aside and make the chocolate ganache. To do that add the chocolate chips to a glass bowl. Then microwave the heavy cream until it’s boiling and add it to the chocolate chips. Cover the bowl with plastic wrap for around 5 minutes then whisk until the chocolate is smooth.
• Take a spoon and drizzle the ganache down the sides of the cake. Then pipe little dollops of frosting around the boarder of the cake and spread the remaining ganache in the middle of the boarder.
• Serve and enjoy!

The second treat we have is Brownie Mint Trifle. I love trifle, so I’m excited to make this one.

What You Need:

• 1 9×13 pan of your favorite brownies
• 1 3.4 ounce package of vanilla instant pudding mix
• 1 1/2 cups of cold milk
• 1 cup of whipped topping
• 1/2 teaspoon of mint extract
• Sprinkles for garnish

What You Do:

• In a bowl, take the pudding mix and cold milk and mix together until smooth. Then add in the peppermint extract and combine well. Refrigerate for 5 to 10 minutes.
• While the pudding is chilling, take your brownies and cut them into 1 inch squares and set them aside.
• Take the pudding out of the fridge and fold in the whipped topping.
• Take the container you’re going to serve them in the start to assemble. First take a few pieces of brownie, then top that with a few tablespoons of the pudding mix and repeat that process 2 or 3 times. Top with whipped topping and sprinkles.
• Serve and enjoy!

The last treat we have is St. Patrick’s Day Muddy Buddies. I love muddy buddies and they’re always well received at parties, so this was a no brainer for me.

What You Need:

• 4 1/2 cups of Rice Chex cereal
• 1/2 cup of white chocolate chips
• 1/4 cup of peanut butter
• 2 tablespoons of butter
• 1/3 cup of powdered sugar
• 1/4 cup of green M&M’s
• 1/4 cup of Lucky Charms Marshmallows
• Green food coloring

What You Do:

• Take the cereal and place it in a medium bowl and set aside.
• In a small microwave safe bowl, add the chocolate chips, peanut butter and butter. Microwave, uncovered, on high for 1 minute. Then stir until smooth.
• Pour that mixture over the cereal and mix until evenly coated. Then place half of the cereal in a sealable bag and add the powdered sugar.
• Shake the bag until it’s well coated and spread the cereal on a baking sheet for about 15 minutes.
• Take the green food coloring and stir it into the other half until you achieve a bright green color. Then spread out on another baking sheet for about 15 minutes.
• In a bowl combine both cereal mixtures, the white chocolate, green M&M’s and Lucky Charms Marshmallows.
• 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, because I’d love to see.

Until next time, have fun making treats and have a Happy St. Patrick’s Day :).

-K

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