Happy Soft Sugar Cookies


Some of my favorite cookies are the store-bought sugar cookies that are super soft and covered in butter cream. You’ve probably seen them, they usually have them for each holiday, Valentine’s Day, St. Patrick’s, Easter, Christmas. They’re total crap cookies and have a ton of chemicals in them (how else does a cookie stay moist for two months). I’m excited to try this recipe, since they claim to produce soft sugar cookies. I think I’m going to try a batch for Valentine’s Day…and of course they will have the crazy pink frosting and decorations. I’ll let you know how they turn out.


(Images via The Girl Who Ate Everything)

Let Me Vacuum Up the Glitter First


Does anyone else feel like the stores jump from one holiday to another REALLY QUICKLY? It seems like Christmas decor and lights started appearing in stores really early this year.  Yesterday I heard a radio commercial screaming  “Only 44 days until Valentines Day!” Enough people!! We literally just celebrated New Years…can I have a minute to breath before I buy more useless crap. Let me get the glitter vacuumed up and the tree put away before I beat myself over the head with hearts and arrows.

I will admit it though…this puppy dog candy bowl from Target is REALLY cute. But no, I will not buy it on January 3rd…because it’s just wrong. I wouldn’t be surprised if Easter Grass starts to magically appear in January. I want to be able to celebrate and shop for the various holidays on my own terms.


(Image via Target)

Sarah Richardson’s Holiday Party: Pecan Puffs

SRHfinalLOGOcoloursarah richardson turquoise and green christmas treesarah richardson xmas plantersSarah's Party 6Sarah_s_Pecan_Puffs_001

I made sure to set my DVR to record Sarah’s Holiday Party on HGTV. I’ve always loved Sarah Richardson and everything she does….her holiday special did not disappoint. I am going to try making her Pecan Puff recipe this weekend. Looks so tasty!! Now if only Sarah and Tommy could come over and bake with me.

Sarah’s Pecan Puffs

The infamous Pecan Puff Recipe!

2 sticks butter
2 tsp. vanilla
4 Tbsp. brown sugar (I like Demerara)
2 Cups pecans
2 Cups cake flour, sifted
icing sugar for dusting

1. Add pecans to food processor. Puree until well ground and fine, almost to the consistency of pecan butter.

2. Add butter and brown sugar to food processor and mix until mixture appears frothy.

3. Add vanilla and mix again.

4. Add flour a little at a time, pulsing food processor between additions. Resulting mixture should appear as a thick paste.

5. Chill in the refrigerator for 30-60 minutes until firm, then scoop out small amounts of dough and roll into balls.

6. Place balls on a non-stick baking sheet (they can be close together as the dough does not expand much when cooking).

7. Bake at 300 degrees for about 35 – 45 minutes, depending on the size of balls. Remove from oven when slightly golden on the outside.

8. Transfer carefully to a cooling rack while still warm (best to use your fingers so you don’t crush the cookies with a spatula), then use a flour sifter to dust icing sugar over the top of the cookies while warm. Allow to cool completely, and dust again.

9. Enjoy!…But be warned they are addictive and may stick to the roof of your mouth like peanut butter!

Note: I often double this recipe to be sure I have enough – it’s no more work to make extras.


(Images via HGTV & Desert Girls Vintage)

Perfect December Morning


This morning I feel like making a big pot of coffee, putting on my cozy slippers and baking a bunch of Christmas sweets….doesn’t that sound lovely. Sigh, a girl can dream! Oh and if my kitchen could look like this for my dream December day it would make things extra lovely. I would also replace the cute beagle with Miss Dottie and have JB join me.


(Image via Pinterest)

Eggnog Cake + Pink Marshmallow Frosting = Heaven!

SprinkleBakes eggnog cake with pink marshmallow frosting 11SprinkleBakes eggnog cake with pink marshmallow frosting 9.

This Eggnog Cake with Pink Marshmallow Frosting needs to come to my house RIGHT NOW!! It looks like heaven on earth and I want to attack it with a fork. If I were a plastic Deer I would definitely want to frolic on this pink goddess frosting.

Eggnog Cake with Pink Marshmallow Frosting

Yield: One 9-inch double layer cake
Cake portion adapted from Taste of Home Magazine

Eggnog cake:

½ cup unsalted butter, melted
1 ¼ cups granulated sugar
3 large eggs
½ teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup prepared eggnog
  1. Preheat oven to 350F.  Grease and flour two 8 or 9-inch round cake pans, set aside.
  2. Cream butter and sugar together in a large bowl until light and fluffy.  Add eggs one at a time, mixing well after each addition.  Add vanilla extract.
  3. In a separate bowl, add the flour, baking powder and salt.  Whisk well to combine.  Gradually add the flour mixture to the creamed mixture alternately with the eggnog. Begin and end with the flour mixture.
  4. Pour batter into the two round baking pans.  Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in the pans, and then turn cakes out onto wire racks to cool completely.
Pink Marshmallow Frosting (7 minute frosting):
2 egg whites
1/2 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
Pinch of salt
Pink gel food coloring

  1. Place all ingredients in a stainless bowl and set over a simmering (not boiling!) pan of water.  Beat mixture with a handheld electric mixer until thick and fluffy. This should take about 7 minutes. Remove bowl from pan of water and continue to beat frosting until slightly cooled. Add one or two drops pink gel food coloring. Mix well.  Frost cooled cakes immediately.

Note: If left uncovered, this frosting will become very gummy.  Keep under a cake cloche or in a plastic air-tight cake carrier.


(Image via Sprinkle Bakes)