On the sixth day of Christmas, my KitchenAid gave to me…


6 christmas cookie shapes!

5 ingredients, 5 minutes s’more cups

4 Layer Red Velvet Cake

3 Dozen Cookies

2 Dozen Reindeer

And a Cream Cheese Bonanza Caaaake 

Today I had to go with the traditional Christmas sugar cookie with icing.  I chose 6 of my favorite cookie cutters.  I remember making these in school as a kid.   My first grade teacher had a cooking class each week where we made something new.  I don’t remember anything we made, but I’m sure that’s part of the reason I have this weird obsession with baking. Or what about those dough ornaments?  Those things tasted so gross (they are not meant to be eaten) but when you add flour, sugar and water, with anything, i have to give it a try! 

The recipe below makes about 2 dozen 4-inch cookies.

Dough Ingredients:

  • 4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla

Dough Ingredients (makes about 2 1/2 cups):

  • 1 pound confectioner’s sugar
  • 5 tablespoons meringue powder
  • 1/2 cup water


  1. Sift flour, baking powder and salt in a bowl.
  2. Mix butter and sugar in the KitchenAid mixer until fluffy.  Add eggs and vanilla.
  3. Add flour mixture to butter mixture.
  4. refrigerate dough for about 1 hour until firm.
  5. Remove from fridge and flatten with a rolling pin to 1/4 inches think.
  6. Preheat oven to 325 degrees.
  7. Bake for 10-15 minutes until light brown.  Don’t overbake!
  8. Decorate once completely cool.

I used both Willow and Stach tonight.  I have decided that someone needs to invent an electric sifter!!!  I’ve sifted more flour this week than ever before… definitely a stress reliever!

And remember, never leave the kitchen with a clean apron!

ingredients sift again

Butter and dry

The dough will be cold and firm.  Use a rolling pin to flatten it out.dough bake

I ice a few, then add decorations so the sprinkles stick to the icing.  Then refrigerate for a few minutes to firm the icing.

frost and shake


Why are aprons critical in my kitchen… beacuse I make messes!


Merry Christmas!!

On the fifth day of Christmas, my KitchenAid gave to me…

5 ingredients, 5 minutes s’more cups!

4 Layer Red Velvet Cake

3 Dozen Cookies

2 Dozen Reindeer

And a Cream Cheese Bonanza Caaaake 

Today’s dessert is something a friend found on Pinterest about a year ago.  These simple sweet bite sized treats have the perfect s’more combo, minus the campfire and mess.  The best part of this recipe is how easy it is to make and they work for any occasion!

Today’s “5” is inspired by the 5 ingredients and 5 minutes to bake of the s’more cups.  This makes exactly 24 mini cups.


  • 1 cup gram cracker crumbs
  • 1/4 cup confectioner’s sugar
  • 6 tbs butter, melted
  • 4 regular sized bars of Hershey’s chocolate
  • 12 large marshmallows, cut in half


  1. Preheat oven to 350 degrees.  (Do NOT use convection setting)
  2. Mix gram crackers, confectioner’s sugar (makes it sweet!) and butter.
  3. Place 1 tbsp. of mix into each mini cupcake tin and press firmly to create a cup.
  4. Bake for about 4 minutes until bubbly. Remove from oven.
  5. Add 1 Hershey square to each of the cups and top with a marshmallow half, sticky side down.
  6. Put back in oven for about 1 minute to warm chocolate and marshmallow.
  7. Remove from oven and let cool 15 minutes. 
  8. Melt the remaining chocolate squares and drizzle over the marshmallows. 

Bon Appetit!  That’s it!  To make these festive, i actually used red chocolate for the top and added green sprinkles for the Christmas spirit!  (i know, this is more than 5 ingredients, but they look prettier!)

And remember, never leave the kitchen with a clean apron!

Yes, only 5 ingredients!  Willow makes this an effortless dessert!

 5 ingredients Willow at work form the cups

Oven round 1 = 4 minutes!

4 minutes first time 

Oven round 2 = 1 minute!

step 2 - 1 minutestep 2 

Merry Christmas!!

S'more cups!

Still have Christmas shopping to do?  If you are looking for a cookbook to get a baker in your life, these are great ones!  A picture with every recipe!  Cupcakes is my favorite, obviously!!

Books I love

On the forth day of Christmas, my KitchenAid gave to me…

4 Layer Red Velvet Cake

3 Dozen Cookies

2 Dozen Reindeer

And a Cream Cheese Bonanza Caaaake 

Today is the 4th day of my KitchenAid baking adventure and today tops all others.  If asked what my favorite cake is, it’s hard for me to pick just one.  I love carrot cake with cream cheese icing, red velvet is amazing and I can always eat anything chocolate!   Clearly, I have a ridiculous sweet tooth!!

Today’s cake is a 4 layer (yes 4!) red velvet cake with coconut cream cheese frosting.  As you will see in the pictures, today’s cake is inspired by #1 – my obsession with red velvet + cream cheese, and #2 – my family and the Jacksonville Ski Club out in Breckenridge.  Since the baking thing is a family tradition, they will be the inspiration to most of the desserts!

Red Velvet Cake Ingredients:

  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 3 tbsp red food coloring (liquid)
  • 1 tbsp vanilla
  • 2  3/4 cup flour
  • 1/2 cup unsweeted cocoa
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp sal
  • 1  1/2 cup buttermilk

Coconut Cream Cheese Frosting

  • 2 packages cream cheese (8oz)
  • 1 cup butter
  • 1/2 tsp coconut extract (or vanilla will work too!)
  • 8 cups confectioner’s sugar
  • 4 cups sweetened shredded coconut

Directions for Cake:

  1. Preheat oven to 350 degrees.  Grease and flour four  8 inch round cake pans.
  2. Beat butter in your KitchenAid mixer until light and fluffy.  Add sugar and add eggs one at a time.
  3. Add red food coloring and vanilla.  Mix until well blended.
  4. In a separate bowl, whisk flour, cocoa, baking powder, baking soda and salt.  Add to butter mixture and alternate with buttermilk.
  5. Batter will be think so soon into the 4 cake pans.
  6. Bake for 18-20 minutes, rotating half way through.
  7. Cool completely on wire racks before frosting.

Directions for Frosting: Beat butter and cream cheese until smooth.  Add coconut extract.  Gradually add confectioner’s sugar followed by coconut.  ***this makes about 8 cups and I had about 3 cups left over.  I will use in another recipe.  If you like less icing, you might want to half this.***

I have so many leftovers right now so if anyone wants a sample, let me know!  i decided I’m not going to cut into this cake for a few days.  I’ll post pictures of the inside later.

Do you have any Christmas cooking traditions?  Comment on what they are!

And remember, never leave the kitchen with a clean apron!

Today I used both Willow and Stach to make the cake batter and frosting.  Using both of them increased my efficiency! Lots of dry ingredients in this one… and a lot of food coloring.  Some people don’t know that red velvet actually have chocolate in it.  I think that’s why it’s a great pair with white chocolate on the top.  (Publix actually have a really tasty red velvet cupcake in the bakery!)  My other favorite places around Jax… Edgewood Bakery, Gilmon’s Bakery and Luli’s Cupcakes.

Red Velvet Cake + Coconut Cream Cheese Frosting dry ingredients dry part 2 final batter mixing step

Make sure to use 8inch round cake pans.  9 inches will make the layers too think.  This recipe would also make GREAT cupcakes!

4 8" round pans 20 minutes later!

Frosting!!  I LOVE cream cheese frosting so much so I was excited to add some variety.  The coconut makes the frosting look a little more like snow piles.

coconut cream cheese frosting mmm mmm good!

3 layers…. 4 layers…. It’s a cake!

layer 3 4 layer cake!

Bird’s eye view.  Now the real question is… who is the skier?

bird's eye view 4 layer red velvet cake red velvet