Christmas time!









I know, I know I am delayed on my Christmas post but let’s me honest when am I not behind?! To make up for it, in this blog post I shall give you 2 recipes! For Christmas Eve this year I made my family some classic red velvet cake! I covered the cake in shaved sweetened coconut to make it look like snow and on the top of the cake I outlined a tree pattern with pearl sprinkles. And for Christmas Day we had a cookie buffet, which included hot chocolate cookies, chocolate chip cookies, and snowball cookies.

Red Velvet Cake:


2 1/2 C. all purpose flour
2 C. sugar
1 T. cocoa
1 t. salt
1 t. baking soda
2 eggs
1 1/2 C. oil
1 C. buttermilk
1 T. vinegar
1 t. vanilla
red food coloring


Preheat oven to 350 degrees, grease and flour two 8 inch cake pans.

1. Stir together eggs and remaining liquid ingredients with a whisk until blended. Set aside.

2. Place all the dry ingredients in a bowl and stir with a another whisk.

3. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

4. Pour into cake pans and bake for about 30 minutes or until a toothpick inserted comes out clean.

5. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.

Cream Cheese Frosting:


8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar


1. Sift sugar and set aside.

2. Beat cream cheese and butter on high until creamy. Add vanilla.

3. Add the sugar in batches. Scrape down the sides in between each addition.

4. FROST THAT CAKE! (and add shaved coconut if you so desire!)

red velvet cake

Hot Chocolate Cookies:

*yields about 15 cookies

In a medium saucepan, melt together:

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)

Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:

1 1/2 C. flour

1/4 C. unsweetened cocoa powder

1 1/2 t.baking powder

1/4 t. salt

Using an electric mixer, beat together:

1 1/4 C. light brown sugar

3 eggs, at room temperature

1 1/2 t. pure vanilla extract

Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.

Preheat the oven to 325 degrees F and line baking sheets with parchment. Form 1 inch balls, flatten slightly, and lay  out 2 inches apart. Bake until the tops of the cookies crack, about 12 minutes.

Snowball Cookies:

*yields about 30 cookies


1 C. unsalted butter
1/2 C. confectioners’ sugar
1 t. pure vanilla extract
2 1/4 C. all-purpose flour
1/4  C. EACH of chopped pecans, walnuts, and chocolate chips
1/4 t. kosher salt
1/3 C. confectioners’ sugar, sifted – for dusting the cookies.


1. Preheat oven to 350 degrees F and line a baking sheet with parchment.

2. Cream the butter and 1/2 cup of the confectioners’ sugar until smooth and creamy. Add in vanilla extract and mix until combined.

3. Mix in the flour, nuts, chocolate chips and salt until just combined.

4. Roll about 1 tablespoon of dough into balls and place on prepared baking sheet.*won’t spread too much so don’t worry about cookies being too close

5. Bake for about 15 minutes

6. Dust cookies with pre-sifted confectioners’ sugar.

christmas cookies

“Empty?! You took all the cookies!”
“They were crying to get out of the jar… Cookies get claustrophobia too, you know!” – Charles Schulz


CINCO DE MAYO Sugar Cookies!!

What does an Irish person do on Cinco de Mayo…hmm..hmmm..hmmm.. go to a concert of course!

For this past Cinco de Mayo, one of my best friends, Vicky, had a band perform at her house. The band was called The After Party, and they were AWESOME!! They were also extremely cute, just a side note ;). The whole night was so much fun- the band was very talented and social. I admire that they were able to talk to all of us like they had known us forever. This is a picture of all of us with the band! (it’s okay to be jealous 😉 )


So considering that it was Cinco de Mayo I figured I had to make something festive! I found this recipe for pinata sugar cookies that have a hollow center to fill with whatever candy your little heart desires, and because I was feeling ambitious I thought I’d give it a try! I eventually discovered that with the amount of stuff I had to do that weekend I would not be able to complete the recipe in the way that this website details, yet I still found the end product to be a success! 🙂

One of the first things I learned while on this recipe trail was that finding cookie cutters, gel food dye, nice cupcake liners, and all the other baking works is very hard if you do not have time to order it online. I discovered SO, SO many good websites to order all that baking equipment but I knew that it wouldn’t ship to me on time, and I did not want to pay extra. Luckily, I did find a nearby baking goods shop in Sunnyside called The Sugar Room. This place was my savior! I was able to pick up the cookie cutters there, along with a few other things for future baking endeavours! Anyways, back to the recipe!

As I mentioned I did not have time to turn these cookies into pinatas, but I still liked how they turned out. If you wish to make your cookies into pinatas, be mindful that it does take a lot of time & patience, please feel free to click on this website.

Cinco de Mayo Sugar Cookies:

Makes about 18- 21 cookies



1 cup sugar

1 cup powdered sugar

1 cup butter

1 cup vegetable oil

2 eggs

1 teaspoon cream of tartar

1 teaspoon salt

1 teaspoon almond extract

1 teaspoon baking soda

5 cups flour

1 tablespoon vanilla


1. Cream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla and almond extract.

2. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Add food coloring to each of the dough balls until desired color is achieved.

*I used Wilton gel food dyes.

3. Use a container the same approximate width of your donkey piñata cookie cutter, and line it with plastic food wrap. Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you’re done.

4. Cover the layered dough and freeze for four hours or overnight.

5. Remove the dough from the container and unwrap from the plastic. Cut slices, approximately 1/4-inch wide. Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.

6. Wait approximately 10 minutes before taking your donkey cutter to cut the cookie.

*I had all this extra cookie that was too small for the donkey cutter, so I took a heart cookie cutter and created some extra cookies!


“Cookies are made of butter and love.”     ~Norwegian Proverb