Christmas Spritz Cookies

Holidays (for some at least) are times of relaxation. For my mom and I, however, holidays mean baking, baking, and more baking. I can remember some holiday seasons that involved baking anywhere from ten to fifteen different types of cookies just to give away as gifts. Through all the madness, this simple spritz cookie recipe has become one of my favorites as you can whip up a batch in about half an hour. Plus- they're ideal for any occasion!

Butter Spritz Cookies
1 cup unsalted butter at room temperature
1/2 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
2 1/4 cup all purpose flour
1/4 teaspoon salt


Preheat the oven to 350 degrees Fahrenheit and grease two baking sheets. In an electric mixer, beat the butter and sugar on medium speed until fluffy (for about two minutes). Add in the egg and vanilla extract and beat until fully incorporated. On a lower speed, gradually add the flour and salt until mixed.

Once the batter is mixed, add 2-3 drops of food dye in the bowl and lightly fold in until the batter looks like marble. Begin to scoop the batter into a cookie gun and start pressing. After pressing the cookies about 1 inch apart, sprinkle colored sugar crystals over the tops. 

Bake for about 6-9 minutes until the cookies are golden brown around the edges.

Oh Martha...

My Twitter bio says it all- "wannabe Martha Stewart." Sure, she's known by most of the business world for her trading mishaps, but Martha Stewart will forever be my idol, jail time and all! After all, who doesn't admire a fierce woman in the business world AND the kitchen?


Bread pudding with Fresh Raspberries
4 large eggs
3/4 cup milk
3/4 cup heavy cream
7 tablespoons sugar
2 tablespoons dark rum
4 tablespoons unsalted butter, very soft
8 white bread (I used wheat)
1 pint fresh raspberries


Whisk together the eggs, milk, heavy cream, 3 tablespoons sugar, and rum. Set aside.

Spread the butter on top of each slice of bread generously. Cut the slices in half diagonally. In a 9-inch round baking dish or cake pan, fan overlapping slices in layer 1. It is also fine for the bread to overlap randomly. Pour the egg mixture over the bread, and let stand for 1 hour.

Heat oven to 400 degrees F. Sprinkle the pudding with 2 tablespoons sugar. Bake until puffed golden brown and set, about 20 minutes.

In a small saucepan, heat raspberries with the remaining 2 tablespoons of sugar until a sauce is formed. Serve over warm pudding.

Gluten Free Peanut Butter Kisses

College students beware: these kisses are more than addicting. Gluten free, and only a handful of ingredients.. what could be easier?

Gluten Free Peanut Butter Kisses
1 cup creamy peanut butter
1 cup white sugar
1 egg
1 bag Hershey's Kisses, unwrapped

Preheat oven to 350 degrees F. Mix the peanut butter, sugar, and egg in a bowl until completely mixed together.

 Scoop into small balls, about 1 teaspoon in size (I prefer making them a bit bigger) and put on a greased cookie sheet about 1 inch apart. 

Bake for roughly 10 minutes, until golden. When the cookies are finished, let cool for 1-2 minutes then press a Kiss into each cookie. Let cool, and enjoy!