Mint Chip Cake



Preheat Oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.

Mint Chocolate Cake

2 cups sugar

1-3/4 cup flour

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

3/4 cocoa powder

2 eggs room temperature

1/2 cup veggie oil

1 cup milk

1 tsp vanilla

1 tsp mint (not peppermint) extract

1 cup boiling water

In a bowl of mixer place, sugar, flour, baking powder, baking soda, salt, and cocoa powder mix until combined well.

Add eggs,oil, milk, vanilla and mint, beat on medium for 3 minutes.

Stir in boiling water by hand.

Place batter in prepared pans and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center removes clean. Let cool on wire racks in pans for 10 minutes. Remove pans and continue to cool on racks until completely cooled.

Mint ButterCream

1 cup butter, softened

4 cups powdered sugar

1 tsp milk

1 tsp mint extract

1/8 tsp salt

green food coloring

In bowl of mixer combine butter, sugar and salt, beat till blended

Add milk, mint and food coloring (start with a drop and add to get desired minty color) and beat for 3-5 minutes until fluffy.

Mint Chip Filling

1 cup mint butter cream

1/2 cup mini chocolate chips

stir chocolate chips into buttercream until combined

Chocolate Ganache

1/2 cup heavy cream

1 Tbsp butter

4 ounces dark chocolate, chopped

Place chocolate in a heat proof bowl. In a small pot add cream and butter, bring to a slow boil. Pour cream mixture over chocolate and stir until smooth. Let cool to room temperature


8-10 andes mints


place one layer of cake on cake board, fill with mint chip filling. Place second cake on top, frost with mint buttercream and place in fridge while you make the chocolate ganache. Once ganache is room temperature pour over top of cake. Decorate as you like and ENJOY!! 🙂


Blackberry Swirl Cheesecake



Preheat oven to 325 degrees. Line the bottom of springform pan with parchment paper.


In a small bowl combine….

2 cups chocolate graham cracker crumbs

2 Tbsp sugar

1/2 cup butter, melted

Press into bottom and 1/2 inch up sides of springform pan. Place pan with crust in the freezer while you make the filling.



4-8 ounce blocks cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

2 tsp vanilla

1 tsp berry extract

3 eggs, room temperature

1 cup heavy whipping cream

1 small jar blackberry jam

In bowl of mixer place cream cheese, beat on medium speed (4-6 on Kitchenaid) till crfeam cheese is fluffy. Add sugar and cornstarch and continue to beat on medium until combined well. Add vanilla and extract and beat till combined. Turn mixer to “stir” speed and add eggs one at a time only “stirring” till combined. You do not want to over mix eggs because it adds air and cause your cheesecake to crack.

By hand gently fold in heavy cream with a rubber spatula.

Pour half of your cheesecake filling into already prepared crust. Put 5-6 heaping Tablespoons of jam on top on cheesecake filling with a knife swirl jam through filling. Add the last half of your filling on top. Place 5-6 more heaping Tablespoons of jam on top of filling and swirl through filling with a knife.10406415_855312187854452_535880761938434274_n

Bake at 325 degrees for 80-85 minutes until center is just slightly jiggly. Cool on wire rack for 15 minutes. Run knife around edges and then continue to cool for 45 more minutes. Place in fridge to let set for at least 6 hours but overnight is best.


1 can blackberry pie filling

1 tsp almond extract

12 ounces fresh blackberries

Once cheesecake is set, remove outer ring and carefully place onto cake board, In a small bowl mix pie filling and almond extract, Place on top of cheesecake. decorate with fresh blackberries and ENJOY!! 🙂

Brie en Croute


1/2 package of puff pastry 1 sheet, thawed

1 egg

1 Tbsp water

1 lb Brie cheese wheel

Preheat oven to 400 degrees. Beat your egg with water and set aside (egg wash) Once your puff pastry sheet had thawed. Roll it out into a 14 inch square. Cut of the corners, set aside to roll out and decorate your Brie en croute if you like. Brush the edges of circle with your egg wash, fold your pastry up of cheese and seal brushing with egg wash to seal. Trim your excess pastry. Place seam side down on a baking sheet. Decorate with pastry scraps of you like. Brush entire top and sides with egg wash and bake at 400 degrees for 20 minutes or until golden brown. Let set about 30 minutes before serving. ENJOY:)

Grinch Prints


Adapted from: Betty Crocker

Preheat Oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

2 cups Butter

2 cups powdered sugar

3 tsp. peppermint extract

4 egg yolks

green food coloring to get you desired color of “grinchy” green

4-1/2 cups flour

1 tsp baking powder

1/2 tsp salt

2/3 cups dark chocolate chips

2 Tbsp butter

4 tsp corn syrup

30 andes mints cut in half


In bowl of stand mixer cream butter and powdered sugar with mixer on medium speed until becomes fluffy. Beat in extract, yolks and food coloring until blended. On low speed beat in flour, baking powder and salt.

Shape dough into 1 Tbsp balls and place on cookie sheets. With your thumb place a well into the center of each cookie.

Bake 10-12 minutes. Cool 2 minutes on cookie sheets and then transfer to baking rack to cool completely.

In a small sauce pan place chocolate chips and butter. Melt on low, stirring till chips are completely melted and smooth. Remove from heat and add corn syrup let cool about 10 minutes in pot.

Transfer melted chocolate into a piping bag and pipe into center “wells’ of cookies. Top with an andes mint. Enjoy!! 🙂

Old Fashioned Peanut Butter Cookies


1 cup sugar

1 cup Brown Sugar

1 Cup Peanut Butter

1/2 cup Shortening

1/2 cup Butter, softened

2 eggs, room temperature

2-1/2 cups flour

1-1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp salt

In bowl of stand mixer place sugar, brown sugar, peanut butter, shortening, butter and eggs. mix on low speen until combined well.

In a small bowl mix flour, baking soda, baking powder and salt. Add slowly to your sugar mixture mixing until just combined. Place bowl in fridge for 2 hours to firm up.

Preheat oven to 375 degrees.

Shape dough into 1 Tbsp. balls. Place on parchment paper covered cookie sheet. Flatten in a “criss-cross” pattern with a fork dipped into sugar.

Bake 9-10 minutes or until a light golden brown. Cool 5 minutes ON cookie sheet then remove to cooling rack and let cool completely. Makes about 5 dozen cookies. ENJOY!! 🙂

Hot Cocoa Sticks


Adapted From: 30 Handmade Days

12 ounces (2 cup) Chocolate Chips

Ice Cube Tray

Small appetizer spoons

Lollipop bags


Bakers twine

Melt Chocolate Chips in microwave safe bowl, stir until smooth. Place chocolate into a sandwich bag and pipe into ice cube tray. Insert spoon. Place tray into fridge and let set. Once set “pop’ each one out and place into lollipop bag, Add a few marshmallows and tie with a little bakers twine.

Instructions: Stir into 1 Cup warm milk to enjoy a yummy cup of hot cocoa!! 🙂

For White Chocolate Cinnamon use:

2 Cups white chocolate and 1/2 tsp cinnamon

For Milk Chocolate Peppermint:

2 cups milk chocolate chips

1 tsp peppermint extract

small candy canes

Almond Joy Bites



Adapted from: Cookies and Cups

For The Bites…

1/2 cup Butter, melted

2 Cups Powdered Sugar

3 Cups Sweetened Coconut

In a medium bowl place melted butter and powdered sugar. Add coconut and stir till it is combined and comes together. With a cookie scoop, scoop out and roll into balls. With the back of a small spoon make “wells” into each ball slightly pressing down. Set on parchment paper.

For The Chocolate and Almond Tops

1/3 cup Dark Chocolate Chips

1 Tbsp Butter

2 tsp Corn Syrup

36 Whole Almonds

In a small sauce pot place chocolate chips and butter. On low heat melt chocolate chips and butter stirring till smooth. Remove from heat and stir in corn syrup. Let set to cool or 10 minutes.

Place chocolate in a small sandwich bag, cut the corner and pipe on top of your bites, place one almond on top. Let set uncovered for about 30 minutes. To store place in a sealed container. ENJOY 🙂