At the beginning of this month, I had the opportunity to go to Myrtle Beach, South Carolina for the Blog N’ Bake Retreat with 9 wonderful bloggers.

I’d never been to Myrtle Beach, so I was really excited to be near the ocean and smell that fresh salty air! Living in Phoenix, but growing up overlooking Narragansett Bay, I’ll take any chance I can to get to the ocean.

We stayed in a house right on the water called The Sanctuary. It was ginormous and each one of us fell in love with the views, but I think we LOVED the kitchen more. It was a great space for 10 food bloggers, and even had TWO dishwashers! haha

We had some incredible sponsors who made this Blog N Bake Retreat possible. Dixie Crystals (also known as Imperial Sugar in some parts of the country) provided us with 120 lbs. of sugar (yes, you read that right!)!

We were able to bake with it, AND we used it to make some incredible sugar scrubs. I made the Dreamsicle and it smelled so good!

Davidson’s Safest Choice™ Eggs provided us with 12 dozen eggs so that we could have an omelet bar and smoothies for breakfast. I really like their pasteurized eggs and used them to make my grandmother’s Bailey’s Irish Cream, and will be using them in another recipe this week, so watch for it!

We were also well supplied with flour from Gold Medal Flour and were supplied with our morning and afternoon coffee thanks to the Ninja Coffee Bar.

The food and cocktails my fellow bloggers prepared were needless to say, delicious.
I prepared a Dixie Crystals recipe, Brown Sugar Bacon Brussels Sprouts with Candied Walnuts that I loved so much, I’ve made them at home and now the family’s hooked.
Lindsay made her Raspberry Cream Cheese Coffee Cake. It was wicked hard to not have a REALLY big slice!

Roxana made Vanilla Bean Cheesecake Bars using Rodelle Vanilla Beans and it was one of the best cheesecakes I’ve ever had. We also used some of the Rodelle Vanilla Paste in a recipe that I’ll be recreating soon, so keep an eye out.
Stephanie made her Flaky, Fluffy Southern Buttermilk Biscuits. Just look at those layers!

We also had lots more delicious food that I wasn’t able to take pictures of – too busy eating it, you know?
We also had the pleasure of eating at Croissants Bistro & Bakery in Myrtle Beach for lunch one day. Heidi and her staff were so warm and welcoming and the food was of course, delicious.

I fell in love with the Butternut Squash Soup, and my favorite dessert of all that we sampled was that vanilla cake with raspberry filling. SO good! If you’re ever in Myrtle Beach, definitely stop by and eat.

Theo Chocolate provided us with different kinds of chocolate for our chocolate and wine pairing night. That was a lot of fun and I enjoyed their Lemon chocolate bar the most. Two of my favorite flavors and unlike any chocolate I’ve ever tasted.

You can see below that standing on chairs is something we food bloggers often do to get the best picture when we post to our social media. 😉

If you’re a blogger, I highly recommend that you take advantage of blog retreats.

As much fun as large conferences can be, I’ve found that I always get more out of just sitting with others in small groups discussing our blogs, what we’re doing or not doing and always, always walk away with something that I can implement.

If you haven’t been invited to any, team up with a friend or two and organize one, reach out to sponsors, and just go for it. They’re lots of fun and everyone will enjoy it.

So, here’s to a great few days with old and new friends, business brainstorming, new ideas, great food and lots of laughs. It was an incredible experience and something I’ll fondly look back on for years to come!

Pictured above in the back row – Julianne (Beyond Frosting), Katerina (Diethood), Becky (The Cookie Rookie), Jocelyn (Grandbaby Cakes), Ashlee Marie (Ashlee Marie).
Middle Row – Lindsay (Life, Love, Sugar), Me, Roxana (Roxana’s Home Baking), Stephanie (Girl vs. Dough), Carla (Chocolate Moosey) and on the bottom, Roxana’s very talented and entertaining daughter.

Now onto the Baked Blueberry Cream Cheese French Toast recipe, which I made for our breakfast that Thursday morning.

I think you’ll like this. I’ve made it for the family since I’ve been back, and they said they like it more than other ones I’ve made which are linked to below.

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Blueberry Cream Cheese French Toast

Blueberry Cream Cheese French Toast - fresh blueberries, challah bread and cream cheese made the night before for a delicious breakfast the next morning!

Course Breakfast

Cuisine American

Keyword Baked Blueberry Cream Cheese French Toast

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Refrigeration 8 hours hours

Total Time 9 hours hours 15 minutes minutes

Servings 8 servings

Calories 438kcal

Author Lynne Feifer

Ingredients

• 1 Challah bread cut into one inch cubes
• 12 ounces fresh blueberries or 2 cups frozen blueberries thawed
• 8 ounces cream cheese cut into 16 cubes
• 8 eggs
• 2 cups milk
• ½ cup heavy cream
• ¾ cup sugar
• 2 tablespoons vanilla
• ½ cup flour
• ½ cup packed light brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 1 stick 8 tablespoons cold butter

Instructions

• Spray an 9 X 13-inch baking dish with cooking spray.
• Place half of the bread cubes into the prepared baking dish and evenly distribute half of the blueberries and half of the cream cheese cubes.
• Place the remaining bread cubes on top along with the remaining blueberries and cream cheese.
• In a medium bowl, whisk together eggs, milk, cream, sugar and vanilla.
• Evenly pour mixture over the bread and blueberries.
• Cover with plastic wrap and place into refrigerator to sit overnight.
• In a medium bowl, combine flour, brown sugar, and cinnamon. Mix thoroughly.
• Cut butter into small pieces and with a pastry cutter or two forks, blend butter into mixture until it resembles coarse meal.
• Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven.
• When ready to bake the next morning...
• Preheat oven to 350 degrees F.
• Uncover the baking dish and sprinkle the butter mixture evenly around the top.
• Bake uncovered for 45 – 55 minutes. 45 minutes will give you a softer, slightly unfinished middle whereas 55 minutes will be firmer.

Nutrition

Serving: 1serving | Calories: 438kcal | Carbohydrates: 50g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 217mg | Sodium: 257mg | Potassium: 270mg | Fiber: 1g | Sugar: 41g | Vitamin A: 960IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 1mg

If you like this Baked Blueberry Cream Cheese French Toast, then you’ll love…

Strawberry Stuffed Mocha French Toast

Caramel Apple French Toast Bake

Baked Cinnamon French Toast

The post Baked Blueberry Cream Cheese French Toast appeared first on 365 Days of Baking.

Boston Cream Pie has always been one of my favorites.

I haven’t made it in quite a while, but it’s the first thing that came to mind after I was fortunate enough to be invited to a blogger brunch hosted by Pepperidge Farm Puff Pastry and Miss Laura of Pink Cake Plate. And I must say, it was fabulous. Just look at this set-up, it was SO pretty!

The tables were decorated so nicely and there was a large assortment of both savory and sweet dishes made all with Pepperidge Farm Puff Pastry!

This was the menu…

Laura really outdid herself!
I think the piece de resistance was the Woven Pepperidge Farm Puff Pastry Salad Bowl at each person’s seat.
It was gorgeous!
Who knew you could do such a thing?!

As you can see, Pepperidge Farm Puff Pastry allows you to entertain in an extraordinary way.

Those delicious, flaky layers are so versatile.
They allow you to channel your inner creativity when making all sorts of delicious appetizers, main dishes and desserts for any occasion!
It’s also SO affordable and comes in pastry cups as well.
Both can be found in the freezer aisle of your favorite grocery store.

When I returned home from the brunch, I started creating and I was really pleased with the end result.

Sometimes a Boston Cream Pie can be pretty filling because of the cake, but this version is light and airy thanks to Pepperidge Farm Puff Pastry

And it’s still oh, so delicious!

Print

Boston Cream Puff Cakes

These Boston Cream Puff Cakes are a fun and easy twist on the popular Boston Cream Pie. Rounds of Pepperidge Farm Puff Pastry are filled with a vanilla cream, topped with chocolate ganache and a cherry! 

Course Dessert

Cuisine American

Keyword Boston Cream, Boston Cream Puff Cakes

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Refrigeration 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 9 people

Calories 372kcal

Author Lynne Feifer

Equipment

• 3-inch round cookie cutter
• Baking Sheet

Ingredients

• 1 package Pepperidge Farm Puff Pastry Sheets

Vanilla Cream

• 4 tablespoons cornstarch
• ⅔ cups sugar
• 1 ½ cups milk
• 2 egg yolks
• 2 teaspoons vanilla

Chocolate Ganache

• 2 ounces unsweetened chocolate
• 1 teaspoon butter
• 1 cup sifted confectioners' sugar
• 4 tablespoons heavy whipping cream divided
• Maraschino cherries with stems

Instructions

• Preheat oven to 400 degrees F.
• Thaw the Pepperidge Farm Puff Pastry Sheets according to package directions.
• Using a 3-inch round cookie cutter, cut 9 circles out of each pastry sheet.
• Place them onto a baking sheet and bake for 12 - 15 minutes, until puffed and golden.

Vanilla Cream

• In a small saucepan over medium low heat, whisk together the cornstarch and sugar. Add milk and mix well. Continue whisking until mixture begins to boil and thickens. Whisk for an additional 30 seconds.
• Remove from heat.
• Using a couple spoonfuls of the hot mixture, gradually add to the egg yolks while whisking constantly.
• Gradually return the entire egg yolk mixture to the pan while again whisking constantly.
• Add the vanilla and thoroughly mix.
• Allow to cool to room temperature, mixing occasionally.

Chocolate Ganache

• In a small bowl over a small pot of simmering water, melt the chocolate and butter together.
• Remove pot from heat.
• Whisk in 1/2 cup of the confectioners' sugar and 1 tablespoon of the cream.
• At the point that it balls up, mix in 2 tablespoons of the cream and stir until smooth.
• Add the remaining 1/2 cup confectioners' sugar and mix until it balls up in the whisk.
• Add the final tablespoon of whipping cream and mix until smooth.

Assembly of the Boston Cream Puff Cakes

• Using a spoon, form about a 1-inch circle in the tops of 9 rounds and also in the bottoms of the remaining nine. Scoop out a small amount of the inside.
• Place 1 - 2 tablespoons of vanilla cream inside each pastry hole.
• To assemble, put one cut-out bottom on top of one cut-out top.
• Frost with the chocolate ganache and top each with a Maraschino cherry.
• Refrigerate for 30 minutes to set before serving.

Nutrition

Serving: 1g | Calories: 372kcal | Carbohydrates: 48g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 96mg | Potassium: 132mg | Fiber: 1g | Sugar: 30g | Vitamin A: 235IU | Calcium: 65mg | Iron: 2mg

Of course, you’re going to have some pieces leftover when you make the cut-outs.
I cut them up and brushed each of the pieces with some melted butter, then sprinkled a cinnamon sugar mixture on top.
Then I baked them at 400 degrees F. for 12 – 15 minutes and we enjoyed a great snack!

That way, nothing goes to waste! 🙂

I rate everything I make on a scale of 1 -4 with 4 being the best.
These Boston Cream Puff Cakes earned 3 1/2 rolling pins!
They’re cream puffs without all the work!
It really is a quick dessert to put together, but your guests will never know that.
Once they see it and then take a bite, they’ll just be all sorts of wowed!

I can’t wait to see what other things I can create with the Pepperidge Farm Puff Pastry.
I’ll be on to something savory next!
What wonderful dishes will you be making with it?
We’d love to know!
Leave me a comment and  share them with us using #puffpastry!

This is a sponsored post written by me on behalf of Pepperidge Farm Puff Pastry.

The post Boston Cream Puff Cakes appeared first on 365 Days of Baking.

I’ve been a little lax in my 12 Days posting. My last post was Wednesday, Day 3 and today is Saturday, Day 4. Yeah, something about that just doesn’t add up. So, let’s just jump right into it, shall we?

I found this recipe on BHG.com for Two-Tone Cinnamon Cookies and decided to change it up a bit and this is what I got. I decided instead of using just plain cinnamon that I’d put the homemade pumpkin pie spice into them. I’ve got it in the cupboard, so why not use it?

SAVE THIS PUMPKIN SPICE COOKIE TO YOUR FAVORITE PINTEREST BOARD!

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Pumpkin Spice White Chocolate Cookies – makes about 24

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Pumpkin Spice White Chocolate Cookies

Course Dessert

Cuisine American

Keyword Pumpkin Spice Cookies

Calories 1915kcal

Author Lynne Feifer

Ingredients

• ½ cup (1 stick) butter, softened
• 1 3 oz. package cream cheese, softened
• 1 cup confectioners' sugar
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon pumpkin spice
• 1 egg
• 1 teaspoon vanilla
• 2 ¼ cups flour
• 1 12 oz. bag white chocolate chips
• 3 tablespoons shortening
• food coloring
• sugar sprinkles

Instructions

• In a bowl of a mixer fitted with the paddle attachment, combine butter and cream cheese and beat on medium-high until well combined and smooth.
• Add confectioners’ sugar, baking powder, salt, and pumpkin spice, scraping bowl as you go.
• Mix in egg and vanilla. It will look a little clumpy and curdled, but that’s ok, don’t freak out. Gradually add the flour.
• Place dough onto a sheet of plastic wrap and wrap it up. Pat it gently into a rectangle. This will make it easier to roll out the dough after it’s chilled.
• Place in refrigerator for at least one hour.
• Preheat oven to 375 degrees F.
• On a lightly floured surface, roll dough out until it is about 1/4-inch thick. Using cookie cutters, cut into the dough.
• Place them onto an ungreased cookie sheet about 1 inch apart. Bake for 8-10 minutes until lightly golden.
• Allow cookies to cool on baking sheet for a minute before transferring to a wire rack to cool completely.
• In the pan of a double broiler or a bowl over a small pot of simmering water, place the white chocolate chips and shortening.
• Stir the chips until everything is completely melted.
• Spread a small amount on a cookie until it is covered to your liking. Sprinkle with sugar crystals.
• Place a small amount of melted chocolate into a bowl and mix with the desired amount of food coloring.
• Place small dots around the cookie and using a toothpick, swirl into the white chocolate. Allow cookies to set before serving.

Nutrition

Calories: 1915kcal | Carbohydrates: 337g | Protein: 34g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 163mg | Sodium: 1238mg | Potassium: 563mg | Fiber: 7g | Sugar: 119g | Vitamin A: 240IU | Calcium: 153mg | Iron: 14mg

I rate everything I make on a scale of 1-4 with 4 being the best and these Pumpkin Spice White Chocolate Cookies earned 3 rolling pins. I think I should have added another 1/2 teaspoon of the pumpkin spice, making it a whole teaspoon.

The original recipe was for cinnamon cookies that only called for 1/2 teaspoon of cinnamon, but then they added more into the glaze which I neglected to do. Ok, cookie decorator I am not and I now have SO much respect for people who do that.

It is time-consuming and requires a lot of patience that I suppose I don’t have. Also, I spread the white chocolate on too many cookies before I added the colored dots, so it was quite difficult to swirl them into dried icing.

My suggestion would be to ice a cookie or a few of them and then add the colored icing. Just trying to make it easier on you. It won’t take too long for them to set.

They were yummy. Without the white chocolate on the top, they were quite dry and I almost threw them away. The coating on the top definitely sealed the deal.

The post Day 4 of the 12 Days of Cookies – Pumpkin Spice White Chocolate Cookies appeared first on 365 Days of Baking.

I LOVE caramel apples. I love candy apples, too, but those really get stuck in my teeth and it annoys me to no end.

Know what I mean? It’s great for a little while, but when you’re on a ride at the carnival and the only thing you can think about besides trying to keep the corn dog and the candy apple down you just ate before you got on this Tilt-A-Whirl is the fact that you’ve got this huge hunk o’ red chewy, sticky stuff stuck to your teeth. And boy, oh boy is it not easy to get off.

But we’re not here to talk about carnival rides and candy apples. NO, we’re here to talk about F-A-L-L.
And it has nothing to do with that Humpty guy, either. No, I’m talking ’bout autumn, kids back in school, leaves falling, and cool crisp days, but not if you live here in Phoenix, it’s still 100 degrees today. There is NOTHING Fallish about that!

And with Fall comes really good food ~ pumpkin pie, squash, apple desserts, and caramel apples! So, here we are with these incredible caramel apples. Yes, they’re yummy and they’re easy to make and it will save you a pretty penny if you make them yourself instead of buying those gourmet ones at the store.

OR, you could buy the ones you see at Walmart that have been sitting around for quite some time starting to get moldy, but I highly recommend you do it yourself. It’s cheaper, tastes better and you’ll have a great bonding experience with the kids.

Now, who doesn’t want some quality time with the youngin’s, especially at this time of year when the school schedule can get pretty hectic. And besides, it will make for great memories. “Mom, remember the time we decorated caramel apples? They were SO yummy!” Yes, memories to last a lifetime and they can decorate them with whatever toppings they desire. You’ll be the mom of the year.

SAVE THESE CARAMEL APPLES TO YOUR FAVORITE PINTEREST BOARD!

Oh, and caramel apples lead me to something else about apples. What about bobbing for apples? If you’re a child of the ’70s (and yes, I suppose I am dating myself) or probably before that, you certainly know this game I dost now speak of.

When I was little, every year our neighborhood would have this awesome Halloween party. And I mean awesome! We’d have a parade in our costumes to see how all the houses were decorated and to show off our costumes led by Mr. Flood on his tractor.

I never did understand why he owned that thing because we lived on a small peninsula with a neighborhood of about 90 houses and we were no way near close to a farm. He only had a front yard and I don’t think that was even big enough to mow it with the thing. Anyway, I digress…as usual. 😉

After the Halloween party, we’d go to the Baker’s (not their occupation, their name) house and play games and eat yummy treats before we went trick-or-treating. Among the games were donuts on a string where you had to eat a donut attached to a string, finding treasures buried in eyeballs, brains, and icky, gooey stuff, and you guessed it, the all-important *insert deep booming voice* BOBBING FOR APPLES!!

Who the heck thought of that game and what on God’s green earth were they thinking?! It. Is. DISGUSTING with a capital D. I’m not gonna lie. Imagine shoving your face into a big-honkin’ tub of water with a dozen or more apples floating in it taking one out using only your teeth.

Sounds pretty easy, huh? I mean, how difficult can it be? It’s a gosh darn pain in the patootie it is! This apple that you’re trying to nab may or may not have bite marks in it from a previous bobber, and it slips away every time you try to bite at it.

Here are some tips and tricks for having all that Halloween apple fun!

• Do not boil the water and leave caramels unattended. You don’t want burnt caramel. Don’t ask me how I know.

• If you spin too fast, you will obtain air bubbles.

  These are not a big deal if you’re going to be coating it again in chocolate, but if you’re stopping after this step, you’ll want a smooth surface, not something that looks like a warty witch’s face.

• As the caramel clumps at the bottom, gently remove with a knife, just below the bottom of the apple. (If you want to put nuts or candy toppings on the caramel, this is the point at which you would do that.)
  

• If coating with chocolate and then more toppings, the caramel will have to set.)

• DO NOT overheat the chocolate – once it reaches the stage of “seizing” it is impossible to return it to a melting stage and you will have wasted your money. Trust me on this.

THEN there’s that one minor detail that you are swapping saliva with everyone who has previously opened their mouth in the tub before you. Mind you, this game was played long before a large part of the population became germophobes and diseases spread by body fluids were relatively well known.

I mean, the only thing we were worried about at Halloween is checking the apples we received while trick or treating for razors! But that disgusting game…I can’t even possibly imagine allowing my kids when we went to that same Halloween party (because they grew up in the same neighborhood for about 10 years) to even go near an apple-bobbing bucket!

They did away with the game at the party, but still. Now that you’ve heard me rant about one of my Halloween memories for which I’ve needed years of therapy, shall we make caramel apples now and leave this on a good note? I think so.

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Caramel Apples

Course Snack

Cuisine American

Keyword Caramel Apples

Servings 4 apples

Calories 1360kcal

Author Lynne Feifer

Ingredients

• 7 cups water
• 3 tablespoons white vinegar
• 2 large Granny Smith apples
• 2 Pink Lady apples
• 4 sticks
• 2 14 oz. bags wrapped wrapped caramels
• 4 tablespoons water
• 1 teaspoon vanilla
• toppings of your choice
• 2 cups semi-sweet morsels
• 2 cups white chocolate morsels
• 1 cup dark chocolate morsels
• ½ cup chopped peanuts
• ½ cup Heath Toffee Bits
• various Halloween sprinkles
• Halloween Nerds

Instructions

• Prepare a baking sheet by lining it with parchment paper and spraying it with cooking spray.
• Pour water and vinegar into a large bowl. Wash the apples in the vinegar solution, drying them off completely. 
• Place the apples on the baking sheet and place a stick into the center of each, stopping at about 3/4 of the way through the apple. (This was the most difficult part of the process.)
  
• Place the tray of apples into the freezer while preparing the caramels.
• Unwrap the caramels and place into the top of a double broiler. The bottom should be filled halfway with water and brought to a simmer. 
• Add water and vanilla.
• Stir continuously until caramels are completely melted. This could take you a little while, but just be patient. It will be worth it.
• Do not boil the water and leave caramels unattended. You don’t want burnt caramel. Don’t ask me how I know. Remove apples from the freezer and remove caramel from heat.
• Using one apple at a time, dip the apple into the caramel. Gently and slowly spin the apple until it is completely coated.
• Allow excess caramel to drip back into the pan. Place onto prepared baking sheet and repeat with remaining apples.
• Put the tray of apples into the refrigerator for at least 20 minutes for caramel to set.
• Put desired toppings ie, candy, nuts, sprinkles into separate bowls.
• If using chocolate for a second coating, place morsels into a microwave safe bowl and microwave for 30 seconds. Remove bowl and stir.
• Remove apples from the refrigerator and one at a time, gently roll the apple in the chocolate followed by desired toppings.
• Place finished apple onto a prepared baking sheet and refrigerate for 30 minutes until toppings are set.

Nutrition

Calories: 1360kcal | Carbohydrates: 154g | Protein: 15g | Fat: 77g | Saturated Fat: 50g | Cholesterol: 24mg | Sodium: 166mg | Potassium: 1279mg | Fiber: 14g | Sugar: 122g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 397mg | Iron: 6.7mg

ENJOY!!!

I rate everything I make on a scale of 1-4 with 4 being the best and these Bad Butt Caramel Apples earned 4 rolling pins! I would have made my own caramel sauce, but have never made these before and knowing caramel has a small window before “going south” when homemade, I opted for the bags.

In need of other apple recipes? Don’t worry, I have you covered.

Inside Out Caramel Apples

Baked Applesauce

Apple Cream Pie

They worked perfectly and of course, no one complained. We made four different apples: milk chocolate coated with toffee bits, dark chocolate coated with sprinkles, white chocolate coated with sprinkles and Nerds on the bottom, and the piece de resistance, white chocolate coated in milk chocolate then drizzled with white chocolate and swirled with a stick.

MAN, I LOVE these THINGS!! I did have some caramel, chocolate, and nuts left over, so come back tomorrow to see what else I made. Remember, eat the caramel apples. DON’T go bobbing for them!

The post Caramel Apples appeared first on 365 Days of Baking.

Of course, it’s Valentine’s Day and you can’t have Valentine’s Day without chocolate now, can you?
It’s would be like Abbott without Costello, Fred without Ginger, peanut butter without jelly.
Or for those of you who are too young to relate to two of the above references, an iPod without apps., or Facebook without status updates.
These things just GO together.
And love was in the air today.
There were heart-shaped boxes of candy, balloons, roses, teddy bears, and the color red everywhere today!
Every year the grocery store in our neighborhood sets up a tent in their parking lot specifically for the sale of Valentine’s Day items. It’s a large tent, a very large tent.
And it’s FILLED with anything Valentine’s related.
Yes, it’s a good idea so that they can make more money and the lines will be shorter in the store, but I can’t tell you how many people I’ve almost hit with my car over the past few days; people pleased with their purchases and filled with anticipation of the recipient’s reaction that they’re not remembering they are walking into the pathway of an oncoming car.
Heeellllooooooo, my car is bigger than you, but yes, you are a pedestrian, so I’ll slam on my brakes causing my poor dog to slip off the backseat onto the floor as you go merrily on your way, without a mere acknowledgement.

Here I go again, off on a tangent.
Wasn’t this post supposed to be about love and sharing it today?
Well, we’re ok. I did that today. The parking lot incident happened yesterday.

Here at the 365 home, we don’t typically celebrate Valentine’s Day for reasons being, “Why do I have to go out and buy you something on ONE particular day when I show you the other 364 days that I love you?”

Because… I WANT CHOCOLATE!!!!!!!!!!

Now, don’t get me wrong, I LOVE that he does things for me throughout the year like making dinner, cleaning the house, date nights, massages, spontaneous lunch dates, etc., but would it kill ya to buy one doggone box of chocolates just one stinkin’ day of the year? In the shape of a heart with a pretty bow on the top?

I don’t care about the flowers. Yes, they’re pretty and smell wonderful, but honestly, in my house, they’re dead in a few days anyway.
Stuffed animals holding hearts that say I love you? Nah, I had a collection of teddy bears when I was a teenager and sold all 50 or so. I’m past that stage, well past it.
Balloons? No. They’re cool and all, but the dog is afraid of them. If they move ever so slightly when the air in the house goes on, he freaks out and starts barking at them. It’s funny at first, but then it gets old. No balloons.
Jewelry? I don’t wear it. Save the thousands and we’ll pay a bill.

But, use just a little bit of it to buy me one of those BIG heart-shaped boxes of candy! You know the ones, they have all the different kinds, the soft, creamy, different flavored squares, and caramels, and nutty things, and toffees…oh heavens!

Ah, boo, hiss!
I didn’t get one today.

Oh honey, guess what? Valentine’s Day candy will be 50% off tomorrow…

Anyway, we had chocolate today and I made sure of it.
I put a Reese’s Peanut Butter Heart in each of the kids’ lunches, (sorry daughter who is away at college) and in hubby’s laptop bag trying to drop a hint.
No. such. luck.

AND,
I made Chocolate Molten Lava Cakes!
I’ve never made them before and with a daughter who is a chocoholic, I figured these would be a hit since she’s been asking for them anyway.
I found the recipe at Savory Sweet Life which Alice adapted from Paula Deen’s Home Cooking.

Molten Lava Cakes – makes 6

1 cup semi-sweet chocolate chips
10 (1 1/4 sticks) tablespoons butter
1/2 cup flour
1 1/2 cup confectioners’ sugar
3 whole eggs
3 egg yolks
1 teaspoon vanilla

Preheat oven to 425 degrees F.
Prepare 6 6oz. ramekins by spraying them generously with cooking spray.
In a medium microwavable bowl, melt the chocolate chips and butter for 30 seconds. Continue melting for 30 second increments until butter and chocolate are smooth when mixed together.

Whisk in flour and confectioners’ sugar, scraping down the sides of the bowl.

Whisk in eggs and egg yolks and mix together until smooth.

Mix in vanilla.

Evenly divide batter between the ramekins.

Place ramekins onto a cookie sheet and bake for 10 minute. The edges will be firm and set, but the middle will be wiggly.

Run a knife around the outer edges to loosen it from the ramekin.
Place a serving dish over the ramekin and invert it to transfer the cake to the plate.
Serve with ice cream or freshly whipped cream and garnish as desired.

I rate everything on a scale of 1-4 with 4 being the best and these Molten Lava Cakes earned 3 rolling pins.
These were so rich, but not as rich as they probably should have been because I’m just noticing that I only used 1/2 cup confectioners’ sugar when the recipe called for 1 1/2 cups.
Whoops.
They tasted pretty darn good anyway, so I can only imagine how much better they would have been had I followed the recipe correctly. Ha ha.
They chocolate cake on the outside was yummy, but then when you cut into it, the chocolate oozed out and it was magical.
Oh, and so yummy with the whipped cream!
These would be great for St. Patty’s Day, too or any occasion for that matter! Add a little Creme De Menthe and you’ll be good to go.

These were a perfect ending to a wonderful Valentine’s Day without any gifts.
Well, there’s always the love I’ll be feeling tomorrow and the other 363 days of the year. 😉
Besides, love won’t cause me to gain any weight.

I give you BIG baking hugs and muffins!!

The post Day 342 – Molten Lava Cakes appeared first on 365 Days of Baking.

I’m a woman with few words tonight, so I’ll let you enjoy the silence and the recipe.
The reason for an eggless recipe, I was without eggs and really had no desire to go to the store.

Adapted from Madhuram’s Eggless Cooking.

Eggless Vanilla Cardamom Cake – makes a 9 X 13-inch cake

1 1/2 cups all-purpose flour
1 cup cake flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cardamom
1/4 teaspoon salt
1 can condensed milk
1 cup water
2 tablespoons vinegar
2 tablespoons vanilla
1/2 cup melted butter

Preheat oven to 350 degrees F.
Prepare a 9 X 13-inch baking dish by lining it with parchment paper. I made the parchment 1-2 inches larger than the baking dish and then from the short end, cut into the ends about 2 inches. I then placed the parchment into the baking dish, creased the corners along the bottom and folded the long ends behind the short ends.
In a large bowl, sift together the flours, baking powder, baking soda, sugar, cardamom and salt. To ensure that it is completely mixed, whisk contents together.

Make a well in the middle of the dry ingredients and mix in the wet ingredients one at a time, stirring with a wire whisk. There may be some lumps.

Pour the batter into the prepared baking dish. Gently tap dish on counter to remove any bubbles.

Bake for 27 minutes, until a cake tester inserted into the middle comes out clean and edges are lightly golden.

Transfer baking dish to a wire rack to cool for 15-20 minutes.
Remove cake from dish by lifting the parchment paper. Place on wire rack and allow to cool completely before cutting.

I rate everything I bake on a scale of 1-4 with 4 being the best and this Eggless Vanilla Cardamom Cake earned 3 rolling pins. Although I’m teetering between a 2 1/2 and a 3, but I’ll go with the higher rating.
It was a very simple cake. Sweet, light, and airy.
I served it without anything and Mr. 365 said it would be truly delicious with chocolate frosting and a big glass of milk.
I have to agree.
It wasn’t the best cake I’ve ever had and it certainly wasn’t the worst.
While I was eating it, I was thinking it would make a nice dessert for a shower or tea.
Oh, and I almost forgot…I barely tasted the cardamom. I think 1/2 teaspoon was definitely not enough for a 9 X 13-inch cake. It may have been sufficient for an 8 X 8, but even then a whole teaspoon may have been needed. Next time, I will definitely add more.
The cinnamon with the whipped cream made it tasty.

I give you BIG baking hugs and muffins!

The post Day 325 – Eggless Vanilla Cardamom Cake appeared first on 365 Days of Baking.

Cupcakes are a match made in heaven, and with these Butterbeer cupcakes, you’ll imagine yourself in the wizarding world of Harry Potter!

I’ve always enjoyed making cupcakes, and now that I have a very good reason to, I need to capitalize on it.

Our middle child, our daughter turned 18 today. 18. Wow. It just doesn’t seem possible. So much has happened in her 18 years and at times, she hasn’t had it easy going through 6 surgeries for her hip dysplasia with two of those being major reconstructions.

She was first diagnosed when she was 3 1/2, then after finally potty training her (she was the stubborn one) she spent six weeks in a spica cast, which encased her body from her chest down to both ankles with a bar in between her legs.

SAVE THIS BUTTERBEER CUPCAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

She spent a lot of those 6 weeks on the floor but was able to spend a lot of quality time with her brother, being 6 months old at the time. Her 5-year-old sister was a huge help in assisting with whatever her sister needed and playing, coloring or reading books.

Our daughter’s been strong “like bull” as she used to say, through it all. I know it’s helped to shape her into the incredible young woman she is today. She is a fully functional and healthy young woman.

Oh, that kind of freaks me out. We now have two grown women as children and beautiful children they are.
I know I’m not alone when I say my children are beautiful – every parent thinks that of their children and if they don’t, they should.

My husband and I have been completely blessed. These young people that we’ve raised are happy, responsible, and respectful. Yes, we’ve had our issues as every family does I’m sure, but they’re unique to us and exactly what our family needed at that particular time.

It’s helped us grow. As individuals, but also closer together as one cohesive unit – our family. Being on a school bus in high school and looking out the window into the cars of moms with kids in car seats, I knew right then and there that nothing was more important to me than to…

Be. A. Mom.

I cherish every day that I’ve been able to spend with each one of our children, every moment, every breath.
Even those when they were little and I thought I’d lose it or those times when I’d go into a room away from the childhood chaos and cry.

Yes, there were painful moments, but I wouldn’t trade it for anything. It’s made us who we are, brought us to where we are and I know we are right where we’re supposed to be. And for that, I’m grateful. Very, very grateful.

Happy Birthday, my beautiful daughter. I love you very much!

I baked today. Some Harry Potter Butterbeer Cupcakes because she is such a Harry Potter fanatic. They are sitting in my fridge unassembled because the birthday girl is not here to eat them.

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She is celebrating with some friends who’ve “kidnapped her for the night.” The four of us (our eldest is away at college) spent some wonderful quality time together today playing a couple games of Scrabble (our newest family obsession), going to lunch, and just hanging out. The cupcakes were made, but she left before I could finish them, so I will post pictures and the review tomorrow.

I adapted the recipe from amybites.

Print

Harry Potter Butterbeer Cupcakes

Course Dessert

Cuisine American

Keyword Cupcakes

Servings 20 cupcakes

Calories 222kcal

Author Lynne Feifer

Ingredients

• 2 cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) butter, room temperature
• ½ cup granulated sugar
• ½ cup packed dark brown sugar
• 3 eggs
• 1 ½ teaspoon vanilla
• 1 teaspoon buttering flavor
• ½ cup buttermilk
• ½ cup cream soda

Butterscotch Ganache

• 1 11 oz. package of butterscotch chips
• 1 cup heavy whipping cream

Buttercream frosting

• ½ cup (1 stick) butter, room temperature
• ⅓ cup butterscotch ganache
• 1 teaspoon vanilla
• 1 teaspoon butter flavoring
• ⅛ teaspoon salt
• 3 ¾ cups powdered sugar
• 3 tablespoons heavy cream

Instructions

• Preheat oven to 350 degrees and line a cupcake pan with liners. 
• In a small bowl, whisk together flour, baking powder, baking soda, and salt; set aside. 
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until it is light and fluffy.  
• Add the sugars and beat until well combined. 
• Add the eggs, one at a time, beating well after each addition. Mix in vanilla and butter flavoring. 
• Beginning and ending with the buttermilk, add the cream soda, and flour a little at a time, mixing well after each. Scrape the side of the bowl with a rubber spatula if necessary. 
• Place batter into cupcake liners about 2/3 full, and bake for 15-17 minutes, or until the tops are lightly golden. 
• Remove to wire racks to completely cool. 
• Fill a squeeze bottle with the ganache and insert the top of the bottle into the center of one of the cupcakes. 
• Squeeze until filling begins to overflow. 
• Repeat with remaining cupcakes. 
• Frost cupcakes and drizzle with butterscotch ganache. 

Butterscotch Ganache

• In a heatproof bowl set over a pan of simmering water, combine chips and cream. 
• Stir until chips are melted and ganache is smooth. 
• Remove from heat and allow to cool to room temperature. 

Buttercream Frosting

• In a clean bowl of an electric mixer, fitted with the whisk attachment, cream butter until light and fluffy. 
• Add ganache, vanilla, butter flavoring, and salt. Mix well. 
• Add powdered sugar, one cup at a time, incorporating well after each addition. 
• After all of the sugar has been added, the frosting will appear dry. 
• Add cream, one tablespoon at a time, until frosting is smooth and creamy. 

Nutrition

Calories: 222kcal | Carbohydrates: 39g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 94mg | Potassium: 69mg | Sugar: 29g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.7mg

The end result…

Here are some other dessert recipes you’ll need on your list this year!

Double Chocolate Peanut Butter Filled Cupcakes

Peanut Butter Cookie Dough Dream Bars

I’ll be back tomorrow with pictures, the finished product, and the birthday girl’s review. Busy day coming with the laundry I need to do, a most important Patriot’s football game to watch, and some more baking.

**I rate everything I bake on a scale of 1-4 with 4 being the best and the birthday girl decided these should be given a 3 1/2. They are RICH with the wonderful flavor of butterscotch! They are awfully sweet between the ganache in the middle and the frosting, but they were still really good.

I had just enough frosting to cover all 20 cupcakes.**

The post Harry Potter Butterbeer Cupcakes appeared first on 365 Days of Baking.

I have a headache.
I think I’m dehydrated and overdid my exercise today.
I walked and slightly ran with the dog to and from Mr. 365’s office today which is 6 miles roundtrip.
The weather here was perfect with just a slight chill in the air, so of course, one thinks that it’s cool enough where you don’t really need to drink that much, if any water until you’ve at least completed your walk (or reached your halfway destination).
HA!
Yes, that “one” would be moi and taking a bottle of water with me would have been the right thing to do.
I walked about 1/4 mile and then ran until I couldn’t run anymore – about 100 feet – no, I’m kidding, I think I ran about, well it felt like a mile, but was probably only 1/2 – 3/4. I’ll have to measure it one day.
After I stopped running I got a little light-headed which for me is not a good thing.
I have a tendency to pass out – low blood pressure.
I also forgot to eat a little something before I left because it was getting close to lunch time.
So, after I ran I’m walking and thinking, “Hmmm, what will the dog do if I pass out? Is he going to take advantage of my lack of attention to him and pee on every bush within range? Is he going to even care that I’m on the ground or not even give it a second thought as our daughter did when she was three and I passed out right in front of her while she was reading a book? AND will any of the people passing by in all these cars stop if a person is sprawled out on the ground?”
Just some of the random thoughts that went through my head.
I didn’t pass out, so all was good and I did manage to walk home after my wonderful husband bought me some lunch.
There was no running. My stomach was too full.
And then 1/4 of a mile from home i saw a friend who was running. We couldn’t stop to chat because I was focused on sitting on the couch and she called out as she ran past that she was in the last mile of her, get this, 8 MILE RUN!!, so really needed to keep going.
I had absolutely NO problem with that! You GO, girl!!! How AWESOME!!
8 miles!! Man, and I walked 6 and was beat.
If you’re reading this, keep it up, Lorie!!
I’m behind you all the way! 😉

I came home and put the Barbecued Spare Ribs into the oven so they had a nice long time to bake for dinner and MAN, did they smell delicious!!
Then I started putting the dessert recipe together – the Blondies.
Again, 313 days into the 365 and I don’t have a Blondie recipe?
I don’t know how that happens.
I guess there’s just so much to bake and so little time. 😉

Adapted from Smitten Kitchen which Deb adapted from How to Cook Everything.

Peanut Butter Chocolate Chunk Blondies – makes 12 bars

8 tablespoons butter (1 stick), melted
1 cup packed light brown sugar
1/3 cup creamy peanut butter
1 large egg
1 teaspoon vanilla
1/8 teaspoon salt
1 cup flour
3/4 cup semi-sweet chocolate chunks

Chocolate!!! And they’re CHUNKS of it, too!!

Preheat oven to 350 degrees F.
Prepare an 8 X 8-inch baking dish by greasing it with butter. (I used a 7 X 10-inch baking pan.)
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar and beat until smooth.

Add egg and mix well.
Beat in vanilla.
Add peanut butter and thoroughly combine, scraping down the sides of the bowl, when necessary.

Add salt and gradually add flour on low speed.

With a rubber spatula, fold in chocolate chunks.

Pour batter into prepared baking dish and smooth the top.

YUM!!

Bake for 20-25 minutes, until lightly golden and a cake tester inserted into the middle comes out clean.
Transfer baking dish to a wire rack to cool before cutting.

I rate everything I bake on a scale of 1-4 with 4 being the best and these Peanut Butter Chocolate Chunk Blondies earned 3 rolling pins.
My daughter thought they should earn a 3.25, but I’m going with 3
The bad side, if there is a bad side to ooey gooey goodness, was that they were way too ooey gooey.
They weren’t baked through enough, but if I had left them in longer I think I would have burned them.
I baked them in the toaster oven only because the ribs were in the big oven and I didn’t want the blondies tasting like ribs or the ribs tasting like blondies even though the ovens were at the same temp.
I’m sure it would have worked, but it’s just a thing I have about baking things together that aren’t even similar.
Um…

I also think there was too much moisture.
I added 1/3 cup peanut butter and there probably only should have been 1/4 cup. At least it was less than the 1/2 cup I was going to originally add!
I added 3/4 cup (and then some) chocolate chunks when I probably only should have added 1/2 cup for this size pan.
But you can NEVER have enough chocolate!!
These were yummy, but as you can tell, really didn’t hold up too well and maybe needed a fork.
Then again, served with scoops of vanilla ice cream right on top fresh out of the oven, they would be reminiscent of the good ol’ Frgookie.

Yes, it can be agreed that this was another baking fail, but at least it was a tasty one with CHOCOLATE!

365 Facebook Page!! We’re at 455!! I have a wonderful feeling we’re going to reach it by the 365th day!! That would be AWESOME!! Thank you to all who have already “Like”d us! If you haven’t, just click on the link and hit that button!
Oh, and tell your friends – the more the merrier!!!

Thank you all!! Sending my love and giving you BIG baking hugs and muffins!!

The post Day 314 – Peanut Butter Chocolate Chunk Blondies appeared first on 365 Days of Baking.

One of the best things about making cookies is enjoying the cookie dough on the spatula and bowl. It’s a good incentive for the kids to help. 

I know, the title is a REAL mouthful, but I wanted to make some cookies today and really had the craving for some chocolate chips. I did some searching and thinking and thought, “What about adding Rice Krispies to the cookie dough?”

Sure enough, it’s been done. THEN… I saw a recipe on Joy the Baker for her Brown Butter Toasted Coconut Chocolate Chip Cookies. How on earth could I possibly resist some brown butter cookies??!!

SAVE THESE BROWN BUTTER CHOCOLATE CHIP COOKIES TO YOUR FAVORITE PINTEREST BOARD!

Ever had brown butter? You haven’t lived until you do. Ok, well, you are living now, but seriously, you have to try this stuff.

You can put brown butter in anything!! Ah, maybe not anything, but stuff sure does taste better when you use it.
Ooohhh, brown butter. So good and so yummy and it definitely adds a different dimension to your baking.

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Adapted from Joy the Baker.

Double the fun with skinnytaste and her amazing cheesecake brownies! It’s like having your cake and eating it. This easy chocolate bark recipe by cookieandkate shows you can love dessert without the usual cakes and ice cream.

Here are some tips and tricks to help you get that perfect looking cookie.

• The dough was a bit crumbly, so I found it easier to gather the dough by the tablespoon and then roll it into a ball before putting it onto the baking sheet.
• It will not become light and fluffy as butter and sugar usually do when you beat the two together but will look more like sand.
• The butter will make crackling noises and start foaming. This is a sign that the water is evaporating. Then the solids will start to brown and you will begin to smell it. Watch it to make sure it doesn’t burn, but you do want it well browned. This took me about 10-12 minutes.

Print

Brown Butter Coconut Krispie Chocolate Chip Cookies

Course Dessert

Cuisine American

Keyword Brown Butter Cookies

Servings 48 cookies

Calories 114kcal

Author Lynne Feifer

Ingredients

• 1 cup (2 sticks) butter
• 2 ½ cups flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup Rice Krispies cereal
• 1 cup granulated sugar
• ¾ cup packed brown sugar
• 1 tablespoon vanilla
• 1 egg
• 1 egg yolk
• ¼ cup unsweetened coconut, toasted
• 1 cup semi-sweet morsels

Instructions

• Place the oven racks in the middle and top third of the oven, and preheat oven to 350 degrees. 
• Prepare two baking sheets by lining them with parchment paper. Spread coconut on one and toast for about 5-6 minutes. Be careful not to burn them. 
• Place in a small bowl and set aside. 
• In a small saucepan, melt butter over medium heat. Remove from heat and place in a measuring cup and allow to slightly cool. 
• In a medium bowl, combine flour, baking soda, salt, and Rice Krispies; set aside. 
• In a mixer fitted with the paddle attachment, combine both sugars and browned butter. 
• Beat on medium speed for about 2 minutes. Add the egg and egg yolk, and continue to beat for another 2 minutes. At this point, the batter will be smooth. 
• Add the vanilla and combine well. 
• Add the dry ingredients, and at low speed, mix until just combined. 
• Using a rubber spatula, fold in toasted coconut and chocolate chips. 
• Place rounded tablespoons onto the prepared baking sheets. Place them about 1-2 inches apart as they will not spread while in the oven. 
• Bake for 10-12 minutes until lightly golden. 

Nutrition

Calories: 114kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 81mg | Potassium: 35mg | Sugar: 8g | Vitamin A: 165IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.7mg

I rate everything I bake on a scale of 1-4 and these Brown Butter Coconut Krispie Chocolate Chip Cookies earned…I REALLY want to give them a 3 1/4 because a 3 1/2 I think is too high, but a 3 is too low. Oh, I’ll give them a 3.

I was so concerned when I added the Rice Krispies to the flour mixture and thought, “Uh-Oh! I should fold these in with the coconut and chocolate chips. They’ll probably get all mushy and crushed.”

NOT the case!! It was SO different having them in a cookie! We make Rice Krispie treats A LOT, but I’ve never used them in anything else. I was really impressed that they didn’t soften and kept their crunch!

You know one of my favorite things are baking cookies, especially this winner…

Cream Cheese Cookies

When you need a little lift in the middle of your day, why don’t you make my Homemade French Vanilla Coffee Creamer

I was also pretty worried that because the dough was so crumbly putting it onto the baking sheets that they were just going to crumble into a million little pieces when we bit into them.

NOPE! Not so!! I’m so glad these worked out!! There’s nothing like a chocolate chip cookie with a nice cold glass of milk. Mmmmm, mmmmm, MMMMMMMM…

A whole different cookie from a whole different dimension – out of this world!

The post Brown Butter Coconut Krispie Chocolate Chip Cookies appeared first on 365 Days of Baking.

I made these a few years ago for a cookie swap that I went to only it was mint and chocolate instead of with the vanilla.
I really liked the picture I saw of these on Vera’s blog, Baking Obsession. You should definitely take a look at her site. Her recipes are wonderful and her pictures are absolutely amazing.
Her checkerboard cookies turned out…well, you just have to see it for yourself.
Unfortunately, mine not so much.
I posted on my Facebook page earlier today that I was ready to whip some cookie sheets across my kitchen because these were not turning out as I had hoped.
I was frustrated. I’m not gonna lie.
They’re ok, but not the perfection I had been going for.
There’s no pussy-footin’ around this baking stuff.
When the recipes are challenging I’m going to let you know.
These cookies were time consuming and probably not something a novice baker would want to attempt.
I’m not telling you not to do it, I’m just trying to save you the frustration and save you a window should you start whipping those cookie sheets like a Frisbee.

Checkerboard Cookies – made 108 cookies (9 dozen)
     From Baking Obsession

5 1/3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
1 tablespoon vanilla
2 eggs, room temperature
1/2 cup unsweetened cocoa powder

Into a medium bowl, sift together flour, baking powder, and salt; set aside.
Using the paddle attachment of an electric mixer, cream butter and sugar until light and fluffy.
Add eggs, fully incorporating until adding the next.
Add vanilla.

With a pizza cutter, cut the dough into (9) 1/2-inch wide strips.

Repeat the process with the chocolate portion of the dough, rolling it out into a 1/2-inch thick rectangle that measures 12 X 5 inches. Cut into (9) 1/2-inch thick strips.

The post Day 285 – Day 12 of the 12 Days of Cookies – Checkerboard Cookies appeared first on 365 Days of Baking.