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

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:

Blogmas Day 17: Christmas cookies

My Links:

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

Easter treats

Hi everyone,

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

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

What you need:

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

What you do:

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

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

What you need:

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

What you do:

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

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

What you need:

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

What you do:

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

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

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

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Pinterest: Kyra Sage

Valentine’s Day treats

Hi everyone,

Today I’m going to be doing part two of my Valentine’s posts, fun and delicious treats. There are so many different fun treats for Valentine’s Day, but these are some of my favorites.

First up we have Red Velvet Cake Bites, super simple and delicious.

What you need:

  • 1 box of red velvet cake mix, if you want you can make the cake from scratch
  • 1 container of cream cheese frosting, again if you want you can make it yourself
  • 1 pound of white coating chocolate
  • Red candy melts

What you do:

  • Bake the cake according to the directions on the box.
  • Once you take the cake out let it cool completely, if you want faster cooling you can put it in the freezer. After it’s cooled crumble the entire cake into a bowl.
  • Stir in the frosting, 1/2 a cup at a time, until it reaches the point where it will hold together when formed into a ball.
  • Once you have reached that perfect consistency roll your cake bites into balls, whichever size you prefer and place them on a large baking sheet and put in the refrigerator to set up. That will take about 30 minutes.
  • Melt the white chocolate and dip the balls, making sure that they are evenly coated and place them on parchment paper to set up.
  • Melt the red candy melts and spoon it into a piping bag. Then drizzle it over each cake bite.
  • Serve and enjoy!

Next we have Strawberry Crinkle Cookies. Crinkle cookies are incredibly easy to make and always a crowd favorite.

What you need:

  • 1 box of strawberry cake mix
  • 8 ounces of whipped topping, one container
  • 1 egg
  • Powdered sugar to roll the cookies in
  • Sprinkles to decorate

What you do:

  • Preheat your oven to 350 degrees Fahrenheit then grease a baking sheet and set aside.
  • In a large mixing bowl lightly beat the egg and add the cake mix and the whipped topping. Mix well.
  • Once you’ve mixed the ingredients, roll small balls into powdered sugar until they are well coated.
  • Place the cookies on the baking sheet, about an inch apart, and add the sprinkles.
  • Bake for 10 to 12 minutes or until the edges are firm but you don’t want them to brown.
  • Take them out of the oven and let them cool.
  • Serve and enjoy!

And finally, because you can’t have Valentine’s Day without chocolate, we have double chocolate cupcakes.

What you need:

  • 2 cups of sugar
  • 1 3/4 cups of all purpose flour
  • 3/4 cup of unsweetened cocoa
  • 1 1/2 teaspoons of baking powder
  • 1 1/2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 2 eggs
  • 1 cup of whole milk
  • 1/2 cup of vegetable oil
  • 2 teaspoons of vanilla extract
  • 1 cup of boiling water

What you do:

  • Preheat your oven to 350 degrees Fahrenheit and line your tin with paper liners, I use red or pink to be extra festive.
  • In a large mixing bowl add the sugar, flour, cocoa, baking powder, baking soda and salt and stir together.
  • Add in the eggs, milk, oil and vanilla and beat on medium speed for one minute. Then stir in the boiling water, don’t worry if the batter is thin because it’s supposed to be that way.
  • Fill the liners about 2/3 of the way full and bake the cupcakes for 18-22 minutes.
  • Cool the cupcakes completely on a wire rack before frosting.

Chocolate Cream Cheese Frosting:

What you need:

  • 1/2 cup of unsalted butter, room temperature
  • 8 ounces of cream cheese, take this directly from the fridge
  • 4 cups of powdered sugar
  • 1 to 4 tablespoons of heavy cream, you can also use heavy whipping cream or milk
  • 1/2 cup of unsweetened cocoa

What you do:

  • Place the butter in a large mixing bowl and beat until smooth. Then add in the cream cheese and beat until fully combined and smooth.
  • Add in unsweetened cocoa and mix until fully combined, them add in the powdered sugar and mix on low. Then bump up to medium and beat until it begins to get fluffy.
  • Slowly add in the heavy cream, a little bit at a time, until you get the consistency you want.
  • Beat for about one minute or until fluffy.
  • Pipe onto your cupcakes. I like to with either red and pink sprinkles, hearts or strawberries.
  • 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.

Until next time, part three will be up in a few days and have fun making treats and desserts this Valentine’s Day :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Pinterest: Kyra Sage