Confetti Cookies


I made Smitten Kitchen’s Confetti Cookies for a friend’s birthday and they were adorable and totally delicious.

I honestly didn’t change a thing other than I was a bit stingy with the sprinkles. A couple of tips, though: include the almond extract and don’t over-bake them. They’re pretty amazing when they’re soft. Also, the dough freezes great.

Make some!

Confetti Cookies

Holiday Recipes 2016


Happy holidays everyone! Here’s some of my favorite holiday party-worthy recipes I’ve utilized this year. I’ve been thinking about the rum punch ever since I made it this weekend. I also like trying to say rum punch like Mary Poppins does. Enjoy and be merry.

  • Rum Campari Punch — Smitten Kitchen
    • I love Campari, but even my party guests that aren’t known to drink the bright red stuff loved this boozy but easy-to-drink punch. Make it up to a day ahead of time (just add the bubbles right before serving).
  • Best Rugelach — The Kitchn
    • I use this recipe more than once a year as it simply never fails to be amazingly delicious. I’ve used all sorts of fillings and the dough freezes great. You can also make these as pinwheels (faster if you’re making lots): when separating the dough, form into a long log and chill per the instructions. Roll out into a long rectangle, add your filling, and roll up into a tight log. Slice into 1/2″ wheels.
  • Homemade Chex Mix — Betty Crocker
    • What can I say? Total nostalgia for me. You can play around with what tidbits you include (Cheerios? Nuts?) and the spices as well. I used garlic powder (you can use fresh), a Cajun spice mix, salt, and worcestershire. And I used the oven: preheat to 350. Add your butter to a large rimmed baking sheet (or two) and melt in the oven. Add the spices and mix, then add the other ingredients and mix. Bake for 10 minutes, toss, and bake for 10-15 minutes more.
  • Spicy Gingerbread Cut-outs — me! (on Serious Eats)
    • I make these tried and true every year. They have tons of flavor with or without the icing and become softer the longer you store them. Easy to bake, easy to decorate.
Holiday Recipes 2016



I’ve been an It’s-It fan since I found one by chance at a market in Brooklyn years ago. The ice cream sandwiches didn’t appear many places outside of the Bay Area at the time, and I bought it not really knowing what it was. The discovery of this magical mix of oatmeal cookies, ice cream, and chocolate led to years of actively seeking out It’s-Its with mixed results. Then I moved to Los Angeles. Lucky for me, the It’s-It home base is at least on the same coast, making them slightly easier to find (but still not plentiful).

During a recent trip to San Francisco, I happened to glance to the right while on the freeway. “WHAT!?” I yelled, and told my alarmed husband that we needed to get off at the next exit. A few turns later, and there we were: the It’s-It factory. They have a small shop attached selling all of their ice cream goods as well as a few bits of merchandise. There were more It’s-Its than I had ever imagined—six different flavors to be exact—as well as a couple of It’s-It creations that I hadn’t heard of, including the “Big Daddy.” I grabbed one along with a sweatshirt and ate it (the ice cream, not the sweatshirt) on the sidewalk outside. It was a fat, square ice cream sandwich, but the cookies stayed crunchy and the ice cream was super fluffy. I have no idea how they do it, but it’s totally great. If we weren’t on the road for a few more days we would have packed up a whole cooler-full.

If you’re in the San Fran area, definitely stop by and sample some treats. They even have dry ice if you’re saving some for later.


this post is not sponsored, I just really love It’s-Its.