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

August Favorites

Hi everyone,

As it’s the end of the month, I thought it would be the perfect time to do my August favorites. I have a pretty good mix this month, so let’s get into it.

Starting with beauty I have two favorites from my August Sephora Play Box, and if you haven’t read that post I’ll link it below. The first Play favorite is the Bobbi Brown Vitamin Enriched Face Base Priming Moisturizer. This is a product that you can use as a moisturizer and a primer, so I was instantly interested. I’ve used it a couple of times since getting it and I’ve used it as a primer. The first time I used it I wasn’t having the best skin day and nothing was really sitting right on my face, so I wasn’t loving it. But the times that I’ve used it since I have really liked it. It really helps to smooth your face so you have a solid base to start with and it locks in the makeup. It also has shea butter, vitamins B, C, E. It’s gluten free, vegan and is free of parabens, phthalates and sulfates SLS and SLES. I would definitely recommend giving this a try and I think it’s one of those products that’s worth the price.

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My second Play favorite is the Algenist Genius Sleeping Collagen. I have been using this since I got it, and I can honestly say it has lived up to what I had heard about it. I put this on right before I go to bed and in the morning my skin feels really soft and it looks almost dewy and hydrated. This is a vegan collagen and it also has alguronic acid, ceramides and Mary Thistle. What it’s free of is pretty much everything, sulfates SLS and SLES, parabens, formaldehydes, phthalates and the list goes on. This cream is on the more expensive side, but I think skincare is so important, especially when you find a product that works for you and you love, so in my opinion it’s worth it.

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And my last beauty favorite is the Colourpop Lippie Stix in Slacker. I can’t even tell you how much I love this. I have a few of the Lippie Stix in different shades and finishes and this one is just so good. It’s a really gorgeous, really pigmented, nudey/light salmon color in a crème finish. This is really long wearing, it has vitamin E and shea butter, and the formulation is fantastic.

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My next favorite is a food favorite and it’s kind of random. I had the opportunity recently to try pickled brussel sprouts, I love pickles and most pickled things, and brussel sprouts are one of my favorite vegetables. So I thought why not, and they were so good. There was that initial pickle flavor mixed with a sweet and sour flavor and a little bit of heat because there were chili flakes in the pickling liquid.

My next favorite is actually a sunflower update. I do these frequently on my Instagram, but I thought I would do an update here. I had the first one fully open the other day and since I took this picture, more have opened up and I’m so happy about it.

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And my last favorite is a music favorite, Joe Bonamassa’s British Blues Explosion. I’ve been a fan of Joe for a while and this is one of my favorite things he’s done. Basically it’s him paying tribute to Eric Clapton, Jeff Beck and Jimmy Page. Playing their songs in his style and it’s amazing. And it’s not just the super popular songs, but it’s the deep cuts like Cream’s SWLABR from the Disraeli Gears album which was an important album for Cream and later it was the B side to Sunshine of Your Love. And I love that he chose to play those songs. I highly recommend giving this a listen if you haven’t.

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 August :).

-K

August Sephora Play Post: https://atomic-temporary-54204526.wpcomstaging.com/2019/08/21/august-sephora-play-unboxing-2/

My Links:

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

Snack Crate Unboxing and Review

Hi everyone,

Today I have a fun post for you. I recently discovered Snack Crate, which is a monthly subscription box where you get snacks from all over the world. I’m always down to try foods from different countries so this seemed like a fun thing to try out. Because this is my first box I got to choose which country I wanted it from and I chose the UK.

So when you first open it there’s a Snack Crate sticker and a pamphlet that gives you information about the country and tells you about the snacks in your box. SC1

Under that is the snacks and they’re wrapped together in tissue paper that’s sealed with a Union Jack sticker.

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And then there’s your snacks. In this box, which is the mini, you get six. Two bags of chips and four sweets. Full disclosure, I did open the chips before I took these pictures because I was a little hungry when I received the box.

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The first snack we have is Walker’s French Fries in Worcester Sauce flavor. I know that Walker’s is Lay’s UK division so I figured it would be a solid chip. I was super intrigued by these because of the flavor. I like Worcester sauce so I was hopeful that I would like these and I definitely do. These look exactly like French fries, they’re light and crispy and the flavor is spot on. They’re tangy and savory and I would definitely buy a bigger bag of these.

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The second bag of chips is the Nando’s Peri-Peri Chicken Grooves. I watch quite a few British YouTubers so I hear a lot about Nando’s and it’s on my list of places to eat in the UK. These are groove cut, so they’re like Ruffles. Taste wise I would compare these to Chicken Top Ramen but with more spice. They’re very peppery with a citrus hint.

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Moving on to the sweet side, the first thing we have is Millions Vimto. I had to do a little bit of research on this one because I didn’t know what Vimto was, it’s a juice drink with grapes, raspberries and blackcurrants. These are chewy candy balls and they’re pretty good. Now that I’ve had these I’d like to try a glass of Vimto and see what it’s like in juice form.

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Next up we have the Wham Original Bar. This is a taffy bar that is really fruity, tangy and has little sour pieces that give a great pop of flavor. I liked this a lot more than I thought I would and this is the type of candy I would go for if I wanted something fruity.

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The second to last candy we have is Cadbury Twirl. We do have Cadbury in the US, but it’s not the exact same products. Because I love Cadbury chocolate, I was excited to see this. You do get two in the pack, but for this I only needed one. What these are is milk chocolate fingers that are flaked on the inside, then covered in smooth chocolate on the outside. This has to be one of the best candy bars I’ve had. It’s really light and soft on the inside and you get a really great, true chocolate flavor. I would definitely recommend trying one of these if you haven’t.

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And the last candy we have is Cadbury Crunchie. I’ve heard a lot about these and always thought it sounded interesting because it’s chocolate on the outside and honeycomb on the inside. I personally haven’t had any experience with honeycomb flavored candy, but this is really good. It’s light, brown sugary and sweet without being overly sweet. I would 100% eat this again.

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That about wraps it up for this post, overall I quite like Snack Crate and this is something that I would do again.

Until next time, you can never try too many subscription boxes and enjoy your snacks :).

-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

 

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.

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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.

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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.

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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. APRF3

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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.

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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.

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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.

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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

 

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

January Favorites

Hi everyone,

As it’s the last day of the month I’m going to be doing my January favorites. For me this month was busy but also about 74 years long. But we made it, congrats everyone. This month I had a pretty good mix of things that I loved, so let’s get into it.

Starting with beauty, my first favorite is the Verb  Ghost Oil. I got this in my December Sephora Play Box and was instantly intrigued. It not only gives heat protection, but it helps with getting rid of frizz. I’m not even kidding, I think it doubled my hairs softness. I definitely recommend it.

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My second beauty favorite is a concealer and it’s the Sephora Collection Bright Future Gel Serum Concealer in 03 Fondant. I got this as a sample with a recent Sephora purchase and I’ve been loving it. It’s doesn’t feel heavy on and it’s very buildable. This shade is always out of stock on the Sephora website, so I’m going to pick one up at Sephora. But if you’re looking for a new concealer I would say try this one.

My second to last favorite is two mascaras. For my birthday, one of the things I got was the Sephora Favorites Lashstash and I’ll leave a link down below if you haven’t read it. It’s a set of ten mascaras, two of which are full size. And in the recent weeks I’ve been really loving two of them. The first is the Urban Decay Perversion Bigger, Blacker, Badder in Black. This mascara has a big and fluffy-ish brush and it gives my lashes length and a lot of volume.

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My second favorite mascara is the Benefit BAD gal BANG! Mascara in Black. This 100% lived up to all of the hype. This gives you insane volume and length, I’m really impressed. It has a long, skinny silicone brush and it has a lot of flex in it so you really get all of your lashes.

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My last beauty favorite is Neutrogena Makeup Remover Cleansing Towelette Singles. You guys have seen my nightly routine, so you know I pretty much never use makeup wipes to take off my makeup. And if I do it’s because I’m really tired and just can’t be bothered to do my whole routine. But I keep these in my handbag, my makeup bag and I love these for when I swatch. They take everything off the first time and they don’t leave a ton of liquid behind so you have to rinse after using them.

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Moving on, I have a food favorite and it’s the Lotus Biscoff & Go Cookie Butter and Breadsticks. I am a lover of Biscoff, it’s my favorite cookie butter and the actual Biscoff cookies are delicious. I will throw one of these in my handbag along with a granola bar of some sort as a snack and call it good. They’re the perfect little snack and not overly sweet. If you haven’t tried them or the Biscoff cookies, I highly recommend them.

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Next, I have two kind of random favorites. The first is IMSA. You guys know how much I love the IMSA series and they just kicked off their season with the 24 Hours of Daytona. It was a great race with cautions and a ridiculous amount of rain that resulted in two red flags, one of which ended the race early. I can’t wait for the rest of the season, I can tell it’s going to be a good one.

And my second random favorite is organization. A few weeks ago I decided to reorganize my makeup collection and to do that I needed bigger storage, which I was able to find and since doing that I’ve been super happy with it. And I decided, come spring I’m going to be doing some bigger projects.

Finally, I have a couple of music favorites, two Robbie Williams songs. The first is I just Want People To Like Me and the second is Gold. These are from the upcoming album Under The Radar Vol 3, which comes out on February 14th. The thing about Robbie Williams is he can do any genre and it’s still undeniably him. I Just Want People To Like Me is more pop and Gold is what I would call 80’s style. These are both such good songs, and I can’t wait to hear the whole album.

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 January favorites were.

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

-K

Sephora Favorites Lashstash Post:

https://atomic-temporary-54204526.wpcomstaging.com/2019/01/26/sephora-favorites-lashstash-review/

My Links:

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