I followed this recipe but halved it to make one sheet of cookies.

Razzle Dazzle Recipe’s Vegan Chocolate Chip Cookies

I didn’t have any butter in the house, so I went with a vegan recipe since I had cooking oil and all the other ingredients. They are fantastic and came out beautifully! To me, they LOOK unbaked, but they have a really chewy consistency. It’s like they are coverered in a thin, firm crisp shell but amazingly soft on the inside.


These muffins were fun and easy to make! They’re SO tasty!

Orange Berry Muffins

Instead of the usual lemon accent, the brightness of oranges adds punch to these berry-packed muffins. If you want a bakery-style muffin with a sparkling top, sprinkle decorating sugar partway through baking.

Grated zest and juice of 1 medium orange

3/4 cup buttermilk

2 eggs

3 Tbsp. honey

1 stick (8 Tbsp.) salted butter, melted and cooled

1/3 cup granulated sugar

2 cups all-purpose flour

21/2 tsp. baking powder

1/4 tsp. baking soda

1 cup blueberries

Center a rack in the oven and preheat oven to 400. Butter or spray the molds in a regular-size muffin pan or fit with paper muffin cups.

Pour the orange juice into a large measuring cup and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and butter.

In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter will be lumpy and bubbly. Stir in the blueberries. Divide the batter evenly among the muffin cups.

Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin from its mold. Serves 12.

— Adapted from ‘Baking: From My Home to Yours’ by Dorie Greenspan (Houghton Mufflin, $40)

I wrapped these up two in a package and handed them out as holiday gifts. They’re made of chocolate covered Keebler graham cookies, maraschino cherries with stems, melty chocolate, almonds, Hershey’s hugs, and liquid red gel food coloring!

I was over at Mike’s mom’s house, where copies of Southern Living are placed in strategic sitting areas. I picked up one and started reading the Best of Holiday Cakes 2007 and found the recipe for red velvet marble cake with peppermint cream cheese icing.

We had a neighborhood party to attend, and I made this yesterday. It’s my first multi-layer cake and I think I might be hooked.

Here’s one of the layers after I baked it–it was fun swirling the 2 batters together

Then I stacked it by putting whipped peppermint cream cheese frosting in between the layers

Then I went nuts with the decorations–I was crushing up candy canes on my kitchen floor with an 8-pound weight! The icing was a bit hard to get it to look smooth, but I was impatient at this point