Tag Archives: easy baking recipes

Vintage Vanilla Wafer Cake

This is not just a story about a recipe – it’s about a quest. A search and conquer mission. Okay, there IS a recipe, but it’s also about the journey to get here.

vanilla-wafer-cake-sliced

When The Complete Package and I moved to the Austin area last spring, we discovered Opie’s Barbecue in Spicewood, Texas. On a whim, he grabbed a slice of what they called Coca Cola Cake and a new obsession began. Each time we visited, he would look for the cake on the dessert rack, and most of the time it was sold out. Life can be cruel, and missing this cake became a constant topic for him, just as Opie’s famous butterbeans became for me (sold Friday-Sunday only; dine-in only; no whining allowed).

Because the cake became so elusive, I began to dig for recipes. Searches for Coca Cola Cake resulted in chocolate sheet cakes with fudge frosting, which is the traditional Texas way. Those cakes, however, did not resemble Opie’s version in the least. The cake TCP pined for tasted of vanilla, coconut and pecans. It was sold by the slice and slathered in cream cheese frosting. No chocolate. No fudge. No hope in sight. Then I ran across a blog post about a trip through Spicewood and a coca cola cake that prompted the writer to share a memory of her grandmother’s old-fashioned vanilla wafer cake. She included a family recipe, and that’s where I decided to begin.

The first time I made the cake, I followed the recipe exactly and the result was brickish. Too dense, too sweet, and no hint of coca cola anywhere, thus leading to further confusion about why Opie’s would call it such. The second time I made it, I scaled back on the sugar and liquids, reduced a Coke in a saucepan to create a syrup, and glazed the warm bundt with coke syrup before frosting. Result – still brickish, still too heavy, and slightly soggy from the syrup. Two fails in a row, but my mama didn’t raise a quitter.

On my third attempt, I went a completely different route. What the cake lacked was lift. Soft, fluffy lift. It was at that moment that it struck me. What if I added a plain yellow cake mix to the otherwise traditional ingredients? What if I gave up on the cola aspect all together and focused on keeping it simple? Could I use that dusty can of coconut milk in my pantry to boost the overall flavor? What was there to lose in trying? Sometimes one must be bold, or at least willing to fail. Again & again.

The surprising part is that it worked. Not just worked, though. It was delicious. So much so that The Complete Package declared it a winner. And that’s how we came to create our own version of this vintage Vanilla Wafer Cake with a modern twist. Thank you, Betty Crocker.

This comes together quickly, so pre-heat your oven, grease/flour your bundt pan, gather your ingredients and let’s get started.

vanilla-wafer-cake-ingredients

NanaBread’s Vanilla Wafer Cake:

  • 1 box (11 ozs.) Nilla Wafers, crushed
  • 1 bag (7 ozs.) shredded, sweetened coconut
  • 1 1/2 cups pecan pieces
  • 1 box (15.25 ozs.) yellow cake mix
  • 6 whole eggs
  • 1 can (13.5 ozs.) coconut milk  (not reduced fat)
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 cup raw or granulated sugar (I used raw)

Pre-heat your oven to 350F. Grease and flour a bundt pan and set it aside.

In a food processor, combine the vanilla wafers, coconut and pecans. Pulse until blended to the consistency of coarse sand and no large chunks remain.

vanilla-wafer-cake-processor-collage

Pour the crumb mixture into a large mixing bowl and add the cake mix, eggs, coconut milk, vanilla and sugar. Just dump it all in there. No need to be delicate.

vanilla-wafer-cake-dry-wet

Grab a spatula and stir to combine (no mixer needed), just until all ingredients are moistened. Pour into your prepared bundt pan and smooth out the top.

vanilla-wafer-cake-ready-to-bake

Bake at 350F for 30-35 minutes, or until a toothpick comes out clean or with a few small crumbs. Keep an eye on it near the end. You don’t want to over-bake this one. Remove from the oven and allow it to cool in the pan for 15 minutes, then invert onto a cake plate and allow it to cool completely.

vanilla-wafer-cake-naked-bundt

I swear, your house will smell like heaven right about now. This cake is good enough to eat as is, but I think we all know everything’s better with cream cheese frosting. I like to keep mine simple.  In a small mixing bowl, combine one 8-oz package of cream cheese and 1/2 a stick of unsalted butter. Allow both to rest at room temperature until softened. Add 1 teaspoon vanilla extract or vanilla bean paste (my favorite), and 1/2 to 1 cup of powdered sugar, depending on how sweet you like it. Whisk until smooth and put it in a bag for piping.

Want a quick tip for piping frosting? I do it with a Ziploc freezer bag. Simply take a quart freezer bag and put your hand inside. Then put your hand & the bag down into a tall drinking glass and remove your hand. Then fold the edge of the bag over the rim of the glass. It keeps the bag upright while you fill it.

vanilla-wafer-cake-frosting-in-the-bag

Fold the edges of the bag up, press out the air, and seal the bag. If you have time to kill before your cake is cool, simply pop the bag back into the refrigerator. When you’re ready, snip the corner off and you’re ready to pipe. I love this time saver.

vanilla-wafer-cake-piping-bag-trick

I like to use a sheet of parchment paper to keep excess frosting from running off the cake plate after it’s piped. You’ll see what I mean in a second. Twisting the top of the bag to press the frosting down to the corner, start piping in the center of the bundt and work your way from inside to outside around the entire cake.

vanilla-wafer-cake-cream-cheese-frosting

I’m not playing when it comes to cream cheese frosting. I put it on thick, and I make sure there’s excess frosting in the middle, just in case I want more. And I always want more.

vanilla-wafer-cake-sliced

So simple, y’all. And so flavorful. And look at that lift! This one’s a keeper.

Sorry, Opie. I’ll gladly stand in line for your beautifully smoked meats, your creamy tater tot casserole, and your dine-in only butterbeans every weekend, but I’ll be having dessert at home from now on. Care to join me?

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Caramel Pear Crumb Bars for a Cure

Caramel Pear Crumb Bars - OXO Cookies for Kids Cancer 2015

Each year, OXO does the most wonderful thing – they donate a great deal of money to Cookies for Kids Cancer. And each year, they invite bloggers to bake for the cause by donating $100 for every original recipe created and posted using OXO products and cookies for the cure. This year, bloggers were offered an opportunity to receive one of three baking sets: cookies, brownies or cupcakes. I applied for the brownie set and was thrilled to learn I was selected. Once I learned it was in the mail, all I could think of was caramel pear or apple blondies. Day and night, night and day, I dreamed of caramel and fruit and crumbs.

OXO Brownie Set Collage

The OXO Brownie Set Included:
OXO Non-Stick Pro 9×13 Cake Pan
OXO Brownie Spatula
OXO Baker’s Dusting Wand

The non-stick pro baking pan is amazing. It’s 13″ by 9″ and super sturdy, with double wall construction for extra insulation and a cool diamond pattern textured bottom for extra browning surface which paired really well with the copious quantities of butter and brown sugar in these caramel pear crumb bars. Have you seen the new gold-tone iPhone6? It’s got nothing on this sexy pan.
I’m sure you can tell where my priorities lie. (with the cookies)

Caramel Pear Crumb Bars - OXO 13x9 Pan

But let’s get to those sweet bars before the drool shorts out your keyboard. They actually started with another of my favorite OXO kitchen tools – the mandolin.
I used it to shave a big, fat, juicy pear into even slices.

Caramel Pear Crumb Bars - OXO Mandolin

From there, I lined that pretty pan with parchment paper and gave it a light spritz of baking spray. The dough for these bars comes together quickly in a food processor, so it only takes a few pulses until your pressing it into a pan. Oh, how I love easy. Just press the shortbread base into the pan, then top with sliced pears (or apples), drizzle with half a jar of caramel (yes, half a jar) and dot with the crumb topping like this.

Caramel Pear Crumb Bars - OXO - Ready for the Oven

Once they’re baked to a gorgeous golden brown and your neighbors are clawing to get in because they smell so amazing, pull them out and let them cool.

Caramel Pear Bars - Ready to Serve

When they’re mostly cool but still a little warm and gooey, drizzle them with more caramel. YES, MORE CARAMEL! I love this thick goat’s milk cajeta.

Caramel Pear Crumb Bars - Cajeta from HEB

Using this slick OXO Brownie Spatula made serving a breeze. It has a beveled edge that cuts the bars as well as serves them. I’ve said it a million times, but I’ll say it again – I love OXO’s devotion to smart design.

Caramel Pear Bars - OXO Server

Mmm… I wish you could smell the butter, brown sugar, pears and caramel. If I could bottle this as a cologne, I’d be filthy rich. To serve these, I mixed cinnamon with powdered sugar and sifted it like fresh fallen snow over those glorious craggy crumbs. Have mercy.

Caramel Pear Crumb Bars - OXO Sifter - Cinnamon Powdered Sugar

That little sifting wand is nifty. Twist the handle to open; twist to close; shake. It’s a lot of fun. And versatile. It also doubles as a tea infuser. Fill with loose leaf tea, twist to close, and dunk it in your mug. Hey… a cup of tea would be perfect with these bars! (heh heh…see what I did there?)

NanaBread’s Caramel Pear Crumb Bars
(makes one 13″ x 9″ pan or 12 large bars)

Shortbread Base:
1 cup unsalted butter, at room temp
2/3 cup dark brown sugar, firmly packed
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
2 cups all-purpose flour

Fruit Layer:
1-2 large pears (or apples), peeled & thinly sliced or chopped
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

Topping:
1 cup all-purpose flour
1 stick of cold butter, diced
1/4 cup brown sugar, packed
Pinch of salt
4-5 tablespoons buttermilk (or regular milk)
One jar (10 ozs.) of your favorite caramel, cajeta or dulce de leche
3 tablespoons powdered sugar + 1/2 teaspoon cinnamon (optional)

Pre-heat the oven to 350F. Line a 9” x 13” baking pan with parchment, then coat lightly with baking spray.

In a food processor, add the butter, brown sugar, salt, vanilla, cinnamon and flour for the shortbread cookie base. Pulse until it forms large crumbs that press together well. Press the crumbs into the pan in an even layer.

Slice or chop the pears or apples into even pieces and toss or sprinkle with the sugar and cinnamon for the fruit layer. Spread evenly across the top of the cookie base. Drizzle with half the jar of caramel sauce.

In the food processor, combine the topping ingredients and pulse until it forms a thick dough. Pinch into marble-size chunks and scatter them over the fruit.

Bake for 35 minutes, until the top starts to brown around the edges and you can see the caramel bubbling. Cool until barely warm to the touch before drizzling with additional caramel. Just before serving, dust with powdered sugar and cinnamon (optional).

Caramel Pear Crumb Bars - OXO Cookies for Kids Cancer Recipe

Not pictured but also fabulous – serving these warm with vanilla ice cream.

And now, a word from our sponsor. Just kidding, but this bears mentioning.

– Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax-deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
– OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)
– *In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts

Cookies for Kids Cancer Logo

Special thanks to OXO and their Blogger Outreach Program. This post is not a paid advertisement. I am not compensated for this recipe or blog post, but did receive the Brownie Baking Set at no charge to play with. All opinions are my own, and my opinion is that I will never stop loving OXO and their remarkable products. OXO rocks.

To learn more about the OXO Bloggers Outreach Program, OXO Blogger Outreach Program.
To learn more about Cookies for Kids Cancer and how you can participate, Cookies for Kids Cancer Foundation.

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Recipe Review: ATK’s Chewy, Fudgy Triple-Chocolate Brownies

Triple Chocolate (Mint) Brownies from America's Test Kitchen

I love recipes from America’s Test Kitchen. You know what I love the most? That they do all the work for you. They pick a recipe, research the heck out of it, find what works best (and what doesn’t) and then explain it all in easy to understand instructions. When you make an ATK recipe, you know it’s going to work out every single time. This weekend, I tried the Chewy, Fudgy Triple-Chocolate Brownies from their Complete America’s Test Kitchen TV Cookbook. What a book! It contains all of the recipes featured on their show from 2001 to 2011. It’s a 10-year anniversary gift to ATK lovers everywhere. Don’t have it yet? Well, you should. It’s a keeper.

Of course, you know me. I can’t make anything exactly as written. It’s my unspoken rule, except that I speak openly about it. My tweak – I added a bag of Andes Chocolate-Mint baking pieces. The colorful green striped variety. And I make no apologies for it. Sometimes a girl needs mint in her chocolate.

Here’s how it’s done:
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (8 ounces) butter, unsalted
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups (8.25 ounces) sugar
2 teaspoons pure vanilla extract
1/2 teaspoon table salt
1 cup (5 ounces) unbleached all-purpose flour
1 bag of Andes Mint baking pieces (my addition)

Adjust your oven rack to the lower-middle position and heat to 350F. Line an 8″ square baking pan with foil (sling-style so they’re easy to lift out) and spray lightly with PAM or other non-stick spray.

In a heatproof bowl, place chopped chocolate and butter into a double boiler or in the microwave in 1 minute intervals until melted and smooth. Whisk to remove any lumps. Whisk in the cocoa powder and beat to combine. Set aside to cool slightly.

In a large bowl, beat the eggs, sugar, vanilla and salt until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture. Using a spatula or wooden spoon, gently stir in the flour (and mint baking pieces) until just combined. Pour into the prepared pan and shake gently to distribute, or use a spatula to spread the batter evenly out to the corners.

Bake until slightly puffed and a toothpick or skewer inserted into the center comes out with a few moist crumbs attached. Baking time will be approximately 35-40 minutes, depending on your oven. Remove from the oven and allow to cool on a wire rack to room temperature (about 2 hours). Lift the brownies from the pan using the foil sling. Cut into 1″ squares and serve. NOTE: these are really dense and very rich; 1″ squares is a really good size for these!

Remaining brownies can be stored in an airtight container or wrapped in plastic wrap and refrigerated for up to 5 days OR you could chop some of them into 1/4″ to 1/2″ chunks and do what we did – make Chocolate Mint Brownie Chunk Ice Cream. No, I’m not kidding. I’ll prove it:

TCP's Chocolate Mint Brownie Chunk Ice Cream

The Complete Package is the master of ice cream in our house. Christine, our evil but effective Cuisinart ice cream maker, is his baby. He plays her like an instrument. Using his favorite knock-off recipe for Ben & Jerry’s sweet cream ice cream base, he added mint extract and a few drops of green food color to make this pastel peppermint concoction. And it was good. Really, really good.

So, there you have it. Yet another America’s Test Kitchen recipe that came out exactly as advertised. Tweaked into a minty pair of lovely treats by yours truly, because I just can’t seem to stop myself. And I’m okay with that.

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Cookie Week: Coconut Shortbreads and a Holiday Cookie Baking Giveaway


**UPDATE: Congratulations to Mads from California. She is the lucky winner of my Holiday Cookie Baking Giveaway. Enjoy your goodies, Mads, and thank you for supporting Cookies for Kids Cancer. You are a Good Cookie!**

It’s Be A Good Cookie Week! Is there any more perfect holiday treat than cookies? They’re easy to make and fun to bake. It’s one of my favorite things about the holiday season. I can’t speak for all of the other little elves participating in this project, but I’m pumped. Cookie Week is going to rock! Much like Pie Week in November, my blogging inner circle was inspired by Kirsten at Comfortably Domestic to do something this holiday season that would bring us all together. In this case, she added a special invitation to help her bake for a cause – Cookies for Kids Cancer, a non-profit organization dedicated to fighting pediatric cancers.

This organization started with a mother named Gretchen and her son Liam, who was diagnosed with neuroblastoma. Unwilling to stand by and do nothing, Gretchen decided to hold a bake sale with the goal of baking 96,000 cookies with the help of family, friends and volunteers. Three weeks later, they had raised over $400,000 for pediatric cancer research. From there, it blossomed into something even she couldn’t predict. Cookies for Kids Cancer is now nationwide, and has captured the hearts of people everywhere.

Kirsten was the first in our group to jump on the band wagon and with good cause. She lost her little sister Cheryl to pediatric cancer. Needless to say, Cookies for Kids Cancer touched Kirsten in a very personal and profound way. I’m fortunate to have never experienced this personally, but because I love Kirsten and she loved Cheryl, and because parents everywhere may someday face this same challenge, I’m proud to join their efforts and bake for a cause this holiday season along with a special group blogging friends.

For Pie Week, we used Kirsten’s fabulously flawless “No Excuses Pie Dough” as our common thread. For Cookie Week, we each selected a recipe from the Cookies for Kids Cancer: Best Bake Sale Cookbook by Gretchen Holt-Witt. Yes, she’s the same Gretchen who started that first bake sale for her son Liam. All of Gretchen’s author proceeds from the sale of the book benefit pediatric research, just like her bake sales. More about the cookbook in a little bit.

For Cookie Week, I selected Toasted Coconut Shortbread Cookies. I knew as soon as I saw this recipe it was perfect for me. I love shortbread and coconut. Here is the original recipe from the Cookies for Kids Cancer cookbook:

1/2 cup of sweetened flaked coconut
2 sticks of unsalted butter, at room temperature
1/4 cup of powdered sugar
1/4 cup of granulated sugar
2 1/4 cups of flour
1/4 teaspoon of kosher salt

But I tripled the recipe so I could bake extras for a cookie exchange next week. And because I can never leave well enough alone, I also tweaked it a little. You should know by now that I can never seem to make any recipe as written. Here’s my ingredient list:

2 cups of sweetened flaked coconut
2 cups of slivered almonds
6 sticks of unsalted butter, at room temperature
3/4 cup of powdered sugar
3/4 cup of granulated sugar
1 teaspoon of almond extract
1 teaspoon of vanilla bean paste
6 3/4 cups of all-purpose flour
1/2 teaspoon of kosher salt
1 bag of dark or semisweet chocolate chips for dipping

Pre-heat the oven to 250F. Spread coconut and slivered almonds on a baking sheet and toast in the oven until golden brown. Remove from the oven and allow to cool for 10-15 minutes. In a food processor, pulse the coconut and almonds until finely ground (but not completely pulverized).

Place butter, sugars and extracts into mixer bowl with paddle attachment and beat until creamy. Scrape down the sides of the bowl as needed. Add the coconut and almonds to the butter & sugar mixture and beat on low speed until well combined. Gradually add the flour and salt. Mix until well beaten. (In my case, I had to remove the bowl from the mixer and stir the end of the flour in by hand. Triple the dough was a little too much for my 6 quart stand mixer.) Scrape out of bowl onto waxed paper or the counter top. If needed, knead the dough gently until it forms a cohesive ball. Divide and roll the dough into 1 1/2″ to 2” diameter logs. Wrap each log tightly in plastic wrap & aluminum foil. Refrigerate for at least 1 hour, or freeze for up to 2 months.

To bake, slice cookie dough logs into 1/4″ slices and place them about 1″ apart on a lined cookie sheet. I use silpat mats, but if you don’t have them, use parchment paper instead. Pre-heat your oven to 350F. Bake for 20 minutes, or until the edges start to turn a light brown. Remove from the oven and allow them to cool for 10 minutes on the cookie sheet. Remove to parchment paper or cooling racks and allow the cookies to cool completely.

At this point, you can stack them into airtight containers or layer them in rows into freezer bags. But why stop there? Let’s kick it up another notch by dipping them in dark or semisweet chocolate. Shall we? In a microwave safe bowl, microwave one bag of chocolate chips at full power for 1 minute. Stir and microwave again, in 30-second intervals, until the chips are melted. Whisk thoroughly to remove all lumps, and move to a flat surface for dipping. Spreading out a long strip of parchment or waxed paper, dip one shortbread at a time, covering about 3/4 of the cookie’s surface. Allow the excess to drip off, then scrape the bottom of the cookie off on the edge of the bowl. Place the cookie immediately onto parchment paper and allow to cool. If you’re really clever, put that parchment paper on a baking sheet, and you’ll be able to pop your cookies straight into the fridge or freezer until the chocolate is fully set.

There you have it. Toasted Coconut Shortbread Cookies from the Cookies for Kids Cancer: Best Bake Sale Cookbook with a NanaBread twist, baked in honor of Kirsten & her sister Cheryl, and Gretchen & her son Liam, and for kids everywhere who are facing cancers no child should ever endure.

Now on to the giveaway. Here is what one lucky reader will win:

You know you want to win this spectacular Cookie Week giveaway!

One copy of the Cookies for Kids Cancer: Best Bake Sale Cookbook
One OXO “Good Cookie” Spatula, benefiting pediatric cancer
One holiday print apron, handmade by NanaBread (that’s me!)
One cookie-themed holiday kitchen towel
One set of my favorite Nordicware mini-spatulas
One boxed set of sprinkles for decorating holiday cookies
Two sets (3 each) of colorful metal cookie cutters
Two sets of holiday treat sacks for sharing with others
Two silicone hot pads in red & green (to match your apron)
And lastly, one small Christmas Cookie candle by Yankee Candle Co.

Now I know what you’re thinking. You’re thinking, “Holy cow! How can I win this fabulous cookie baking giveaway extravaganza!” Well, here’s how you can do it. And the good news is, each of you has the chance to earn multiple entries.

A few quick rules & a disclaimer:
1. You must be a resident of the United States to participate.
2. You must provide a valid e-mail address so I can contact you if you win.
3. They call it ‘the honor system’ for a reason, so please play fair.
4. Entries must be posted by noon CST on Sunday, December 18, 2011.
5. All prizes are provided by me and paid for with my own money.

Required Entry: leave a comment & tell me your favorite holiday cookie

Bonus Entries: (a new comment must be entered for each of the following)

1. Buy a copy of the Cookies for Kids Cancer: Best Bake Sale Cookbook OR an OXO “Good Cookie” spatula, even if it is a holiday gift for a friend or family member, then return here and leave a comment telling me which item you purchased to help benefit pediatric cancer research.

2. Make a donation to Cookies for Kids Cancer at http://www.cookiesforkidscancer.org/donate.asp then leave a comment letting me know that you made a donation to support pediatric cancer research.

3. Tweet the following: “I entered to win a Cookie Week Giveaway in support of Cookies for Kids Cancer at http://www.insidenanabreadshead.wordpress.com @HeyNanaBread and so can you!” and return to let me know you tweeted.

4. Share the link to my blog post about Cookies For Kids Cancer on your Facebook page, then come back and post a comment telling me you did so.

5. Share a virtual cookie from Glad on Facebook, and come back and leave a comment on this post telling me you did so.

6. Visit the Glad website, official sponsor & supporter of Cookies for Kids Cancer, and register to have your holiday baking counted as a corporate donation. That’s right – Glad will donate 10 cents for each cookie donated, sold, exchanged or given as a gift this holiday season (up to $100,000). Just count your cookies, register your information, and come back here to tell me you signed up at http://www.glad.com/glad-to-give/bake/host/ to make your cookies count for the cause.

That’s seven (7) ways each of you can enter to win. Or seven potential entries for each overachiever who participates. It’s just that easy. And it gets even better. My friend Kirsten at Comfortably Domestic is also holding a giveaway for Cookie Week, so go to her blog (link below) and enter to win both giveaways! On Sunday, December 18th, I will select one winner randomly from the comments I receive. The winner will be e-mailed and must confirm, so be sure to use a valid e-mail address. Your e-mail address will be seen only by me, and will not be shared. Once a winner is confirmed, an update will be added to this blog post.

Don’t forget to check in this week with all of our Cookie Week bloggers. These little elves will be serving up their own selections from the Cookies for Kids Cancer Best Bake Sale Cookbook:

Monday – Kirsten from Comfortably Domestic – also having a giveaway
Tuesday – Jeanne from Inside NanaBread’s Head (hey, that’s me!)
Wednesday – Megan from Wanna Be A Country Clever
Thursday – Kat from Tenaciously Yours
Friday – Mads from La Petite Pancake
Saturday – Allison from Decadent Philistines Save the World

Happy holiday baking and thank you from the bottom of my heart for helping make pediatric cancer the ghost of Christmas Past.
-Jeanne

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