Christmas Candy Cane Cookies

  • 1/2 cup shortening

  • 1/2 cup butter, softened

  • 1 cup confectioners' sugar

  • 1 large egg, room temperature

  • 1-1/2 teaspoons almond extract

  • 1 teaspoon vanilla extract

  • 2-1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon red food coloring

  • 1/2 cup peppermint candy, crushed

  • 1/2 cup sugar



  1. In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or until easy to handle.

  2. Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red dough into a 4-in. rope. Place ropes side by side; press together lightly and twist. Place on an ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing cookies 2 in. apart on baking sheets.

  3. Bake at 375° for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks to cool.

Nutrition Facts 1 cookie: 86 calories, 4g fat (2g saturated fat), 9mg cholesterol, 48mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.


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The Classics

  1. It’s a Wonderful Life (1946)

  2. A Christmas Story (1983)

  3. Miracle on 34th Street (1947 and 1994)

  4. Frosty the Snowman (1969)

  5. Santa Claus is Coming to Town (1970)

  6. A Charlie Brown Christmas (1965)

  7. Rudolph the Red-Nosed Reindeer (1964)

  8. The Year Without a Santa Claus (1974)

  9. White Christmas (1954)

Relax a little (Adults Only)

  1. National Lampoon's Christmas Vacation (1989)

  2. Love Actually (2003)

  3. Bad Santa (2003)

  4. The Holiday (2006)

  5. Four Christmases (2008)

  6. The Best Man Holiday (2013)

  7. The Perfect Holiday (2007

Kid Christmas Movies

  1. Elf (2003)

  2. Home Alone (1990)

  3. Home Alone 2: Lost in New York (1992)

  4. The Santa Clause (1994)

  5. Arthur Christmas (2011)

  6. Unaccompanied Minors (2006)

  7. Dr. Seuss’ How the Grinch Stole Christmas (2000)

  8. The Polar Express (2004)

  9. A Christmas Carol (1938, 1984, and 2009)

  10. Fred Claus (2007)

  11. The Nightmare Before Christmas (1993)



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Vanilla Cupcake recipe


6 tbsp (84g), unsalted butter, room temperature

3/4 cups (155g) sugar

6 tbsp (86g) sour cream

2 tsp vanilla extract

3 large egg whites, room temperature

1 1/4 cups (163g) all purpose flour

2 tsp baking powder

¼ tsp salt

6 tbsp (90ml) milk

2 tbsp (30ml) water

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.

2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

3. Add sour cream and vanilla extract and mix until well combined.

4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

9. While the cupcakes cool, make the frosting. Combine the butter and shortening in a large mixer bowl and mix until smooth.


Raspberry Filling Recipe

4 cups frozen raspberries

1 cup granulated sugar

3 tablespoons corn starch

2 tablespoons water

  • Add frozen raspberries to a medium saucepan and heat over medium-high until berries break down, about 10 minutes.

  • Bring raspberries to a light boil, stir in sugar, and return to a boil.

  • In a separate small bowl, whisk together corn starch and water and pour into the raspberries.

  • Stir the mixture vigorously for 1 minute and then remove from heat and let cool and thicken, stirring occasionally.

  • Bottle up and store in the fridge or freezer, or use right away.


Butter Cream Frosting


3 sticks unsalted butter, softened

Tiny pinch fine sea salt

1 ½ pounds (24 ounces) powdered sugar, sifted

1 tablespoon clear vanilla extract (this helps maintain the bright white color)

2-3 tablespoons heavy cream or milk

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 minutes.

With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated.

Add in vanilla and cream or milk and mix on low speed until incorporated.

Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes.

If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.


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I'm Courtney, born in Coeur d' Alene, Idaho. Currently going to school for Marketing at Utah Valley University. I love helping others, music, and spending time with family. My goal for this new chapter in my life, is to help others in any way that I can. Helping others has always been the main aspiration in my life ever since I can remember. 



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