Peanut Butter Nutella Cake

Happy Summer!!

Congratulations to the Emory graduating class of 2014 :)

It's bittersweet to have already finished a year of school. With so many wonderful experiences with friends and challenging courses behind me, I decided the only thing my last day in Turman Hall needed was a cake! Having won a jar of Nutella because my Italian group did such a great job on our video, I was starting to become addicted to the smooth mixture of chocolate and hazelnut. It was time to finish it once and for all!

The Recipe: Peanut Butter Nutella Cake

• 2 cups sugar
• 2 cups flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 2 eggs
• 1 tsp salt
• 2 tsp vanilla extract
• 1 cup milk
• 1 cup hot water
• 1/2 cup cocoa powder
• 3 tbsp peanut butter
• 5 tbsp butter
• 1/2 cup vegetable oil
• 3/4 jar Nutella (1/2 jar in cake, 1/2 jar to frost)
• 1/2 cup chocolate chips

The Process:  

1. In a large bowl, whisk all ingredients (be sure to leave 1/2 the jar of Nutella for frosting!!) 
2. Assess your mixture: if it's too dry, add a little milk and re-mix. If it's too wet, add a little flour and re-mix. Continue until it is about as fluid as pancake mix. 
3. I ended up putting the batter in the fridge for about an hour because my floormates wanted to go to lunch and I'm not okay with leaving cakes in the oven without supervision, but cake batters are not typically refrigerated before baking so if you don't have time, don't worry about it! 
4. Pour into springform cake pan (or pan of your choice). 
5. Bake at 350 degrees F for about 40 minutes, watching carefully as this is dependent on your oven. 
6. Allow to cool for at least 1 hour before frosting (use your best judgement, the Nutella will very easily break your warm cake). 
7. Frost with Nutella (be careful!!! potentially apply it to the cake before spreading with an icing bag to avoid cake destruction)
8. Send pictures to friends trapped in airports and other states ;) 
9. Enjoy and share! 
   
   
   

The Calories: 

Sugar- 1546 calories

Flour- 910 calories

Baking Soda- 0 calories

Baking Powder- 0 calories

Eggs- 140 calories

Salt- 0 calories

Vanilla extract- 24 calories 

Milk- 103 calories

Water- 0 calories

Cocoa- 98 calories

Peanut Butter- 188 calories

Butter- 510 calories

Vegetable Oil- 964 calories

Nutella- 1425 calories

Chocolate chips- 359 calories

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TOTAL:  6267 calories

Yes, it's a dense cake. But it was cut into at least 12 pieces, making each piece about 522 calories. Oops... :) 

But really, this was a great cake. More than worth it. In fact. while it was baking, three separate maintenance guys came in the kitchen and asked if I was making something. I told them I had a cake in the oven. They asked if I made it. (Duh....) I said yes. They asked if it was from a box. (I could rant for hours about box cakes.) I said no. And then there were some comments I found somewhat sexist regarding some man being very happy with me someday because of my desserts. (I only bake and cook for my family and friends...you know, people who care about me before there's chocolate involved? And of course for myself!) 

What went right: 

          The cake was FANTASTIC. Potentially one of the best cakes I have ever made. 

What went wrong: 

           I completely forgot that my friend Emma doesn't like peanut butter or nutella, so was unable to share it with her :( Also the smell was overwhelmingly seductive while I was trying to pack my room. 

What I would do next time: 

          Nothing in terms of the cake itself. It might be nice to add some chocolate dipped strawberries on top or do it in two layers with raspberry in the middle. Something to add some citrus. 

Overall, it was a great cake and eating it was my prize for creating such a thing of beauty! 

As noted by my friend Jordan, the cake is quite photogenic: 

Chicken Tofu Teriyaki Fried Rice

Hello and welcome!

Today's recipe was one of my dinners while on Spring Break in Atlanta :)   

The Recipe: 

• Rice
• Rice vinegar
• Tofu
• Chicken (pre-baked)
• Vegetable Oil

The Process:

1. Boil enough water to fill an inch and a half of a small pot. 
2. Cook about 1/2 cup jasmine rice in the pot. 
3. When the rice is about halfway done, add a couple tablespoons of rice vinegar. 
4. Saute chicken and tofu in a pan on medium heat. 
5. Add rice to the pan and continue to heat. 
6. Add teriyaki sauce to the pan and continue to heat and mix. 
7. After about 2 minutes from the time the rice was added to the pan, it should be done. Be sure everything is cooked to desired amounts. 
8. Enjoy!

Calories:

Rice- 75 calories

Rice Vinegar- 0 calories

Chicken- 100

Teriyaki- 20 calories

Vegetable Oil- 120 calories

Tofu- 100 calories

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TOTAL: 415 calories

For under 500 calories, I got an entire pan of delicious protein and rice! 

What went right: 

         It was quite delicious and light, but also satisfying. 

What went wrong: 

         I didn't have any vegetables to add this time, but it worked out anyway. 

What I would do next time: 

          Combine the vegetable and chicken recipes. 

Would I do this again in college?: 

          For sure. I love fried rice and it's really easy to make. I can see it becoming a staple of my diet next year when Emmy and I have our own kitchen :) 

Overall, a great meal with a short cook time, perfect for college life! 

Vegetarian Tofu Fried Rice

Hello and welcome vegetable and tofu fans! 

Today's recipe was a bit of improv cooking by me and my lovely Mew Sigma Sister and future Clifton Hall apartment-mate, Emmy <3 

The Recipe: 

• Rice
• Rice vinegar
• Tofu
• Broccoli
• Peas
• Carrots
• Red Onions
• Vegetable Oil

The Process:

1. Boil enough water to fill about half of a small pot. 
2. Cook about 1 cup jasmine rice in the pot. 
3. When the rice is about halfway done, add a couple tablespoons of rice vinegar. 
4. Saute all vegetables and tofu in a pan on medium heat. 
5. Add rice to the pan and continue to heat. 
6. Add teriyaki sauce to the pan and continue to heat and mix. 
7. After about 5 minutes from the time the rice was added to the pan, it should be done. Be sure everything is cooked to desired amounts. 
8. Share with a friend :) 

Calories:

Rice- 150 calories

Rice Vinegar- 0 calories

Broccoli- 14 calories

Peas- 67 calories

Carrots- 14 calories

Onion- 23 calories

Teriyaki- 20 calories

Vegetable Oil- 120 calories

Tofu- 160 calories

____________________________________

TOTAL: 568 calories

This means Emmy and I each ate 284 calories for a very filling and healthy dinner! 

What went right: 

         It was quite delicious and light, but also satisfying. 

What went wrong: 

         I'm relatively certain actual fried rice also has garlic in the recipe and steams the peas and carrots. Something to work on for authenticity's sake! 

What I would do next time: 

          Try using different meats, garlic, and cook the vegetables differently. 

Would I do this again in college?: 

          Definitely. I'm a little addicted to asian food, and have tried this again a few times since and it turned out equally great and better :) 

Overall, a great meal with a short cook time, perfect for college life! 

Lemon Roasted Broccoli

Hello and welcome!

This recipe is a take off of the classic Roasted Vegetables, adapted and matured for Lemon Christmas.

Lemon Christmas was a creation of my Aunt Connie and I for this year's Christmas dinner. What started as the story of Domathes being passed down through the generations of my neighborhood became a dinner of Domathes with Lemon Sauce, Lemon Chicken, Lemon Roasted Broccoli, Lemon Risotto, and Limoncello Cookies!

The Recipe: Lemon Roasted Broccoli

• Fresh cut Broccoli florets (as much as you would like to make, we had about 2 cups)
• about 3 tbsp Olive oil with Lemon (Trader Joe's)
• Salt and Black Pepper, to taste
• Lemon Zest, to taste (about 1 tbsp)

The Process: 

1. Set broiler to high, or bake to 350 degrees F (176.6 degrees C)
2. Spread broccoli out on a pan. 
3. Pour Olive Oil over broccoli. 
4. Sprinkle Salt and Pepper over broccoli. 
5. Use a spatula to "mix" broccoli, oil, salt, and pepper. 
6. Roast for about 5 minutes, or until browned. 
7. Enjoy!

The Calories:

Broccoli: 62 calories

Olive Oil: 357 calories

Salt/Pepper: 0 calories

Lemon Zest: 0 calories

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TOTAL: 419 calories

Never feel guilty for roasting vegetables. This is a large portion of broccoli meant to be shared as a side dish. It's not advisable to eat broccoli and only broccoli (especially this much) as a meal, as it can have some nasty stomach effects in large quantities). 

What went right: 

         Everything! These were quite delicious and a lovely complement to the rest of dinner. The Olive Oil with Lemon is fantastic and should be in every kitchen. It gave the broccoli a nice lemon taste without being overpowering. Love. 

What went wrong: 

         It's too good. If you have a child who doesn't like broccoli, make it like this and they'll love it! 

What I would do next time: 

         If I were trying to eat it by myself rather than with family as part of a separate meal, I would combine it with other vegetables as we've done in the past. 

Would I make this in college:

         5 minute prep time, 5 minute cook time? Of course! 

Overall, a lovely addition to Lemon Christmas :) 

Lemon Risotto (a la Giatta)

Hello and welcome!

This recipe comes from Giatta's cookbook, courtesy of my Aunt Connie, as part of our Lemon Christmas :)

Lemon Christmas began as the story of a neighborhood tradition, and grew from our love of cooking and food into Domathes with Lemon Sauce, Lemon Chicken, Lemon Risotto, Lemon Broccoli, and Limoncello Cookies. It was the best, most successful five hours of cooking I've ever experienced. This recipe is one I would love to make again, because it's fantastically addictive!


The Recipe: Lemon Risotto

• 2 cups chicken broth
• 1/2 cup fresh lemon juice (2-3 lemons)
• 3 tablespoons unsalted butter 
• 2 large shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine for cooking (can be found near the olive oil and balsamic vinegar)
• 1/2 cup freshly grated Parmesean cheese 
• 1/4 cup mascarpone cheese
• Zest of 1/2 lemon
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

The Process:

1. In a medium saucepan, bring the broth and half of the lemon juice to a simmer. Cover to keep warm. 
2. In another pan, melt 2 tbsp of butter over medium heat. 
3. Sautee the shallots in the butter for about 3 minutes. 
4. Add rice and stir. You do not need to cook the rice beforehand. 
5. Add the white wine and remaining lemon juice and cook for about 3 minutes, continuing to stir. 
6. Add small portions of the broth and lemon juice mixture in the other pot (about 1/2 cup each time) to the pan with the rice and shallots. 
7. Once each is fully mixed, continue slowly adding and stirring until all broth is in the mixture. 
8. Add in remaining ingredients: parsley, mint, parmesean, mascarpone, salt, pepper, and lemon zest. 
9. Stir over low heat until creamy. 
10. To serve in "lemon cups": hollow out lemon halves used for juice, but not zest. Cut off tip so it is flat. Fill with risotto. 
11. We recommend only serving the first portion in a lemon cup and keeping the remainder in a bowl on the table, to save time. 
12. Try to stop eating ;)

The Calories: 

Chicken broth: 77 calories

Lemon juice: 30 calories
Butter: 306 calories
Shallots: 14 calories
Arborio rice: 363 calories
Wine: 80 calories
Parmesean: 216 calories
Mascarpone: 146 calories
Zest of lemon: 11 calories

Salt: 0 calories
Black pepper: 0 calories
Parsley: 2 calories

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TOTAL: 1245 calories

This batch made quite a bit of risotto. We had enough for 6 lemon cups, plus maybe 2 cups in a bowl. This would make about 15 servings. That means each serving is only 83 calories! 

What went right: 

          This was absolutely delicious. We really nailed the risotto. Giatta, great recipe, and Aunt Connie, thank you so much for teaching me! I think I ate the most of anyone because I just couldn't stop. Even my little brother tried it and didn't hate it :) The consistency was fantastically rich, but still light enough to not densely clump. Love. 

What went wrong: 

         It's entirely possible that I now have a risotto addiction. Just kidding! But really, nothing went wrong with this recipe. 

What I would do next time:

         Risotto is something I would definitely love to make again. Mushrooms are one of my favorite ingredients, so I would like to make a mushroom risotto. Weirdly enough, I just ate red pepper risotto at the Emory cafeteria (Dobbs University Center AKA the DUC) and it was...not terrible. I think they used white cheddar instead of mascarpone, which made it very dense, and there were no shallots (sad day!), but it was still more impressive than I expected and quite well-timed! It would also be fun to try putting squash in risotto. I've also seen caprese and saffron risottos that looked quite delicious!

Would I make this in college: 

         Given that it's essentially a single pan and single pot dish, oh yes! I would make a much smaller batch, because there's no way I could keep myself from eating it all, but it doesn't take very long to make and the marginal return on taste is enormous. 

Overall, an amazing second course to Lemon Christmas, and a simple base cooking technique that will definitely become some fun experiments in the future :) 

Spritz Cookies with Friends

Hello and HAPPY HOLIDAYS!!

So apparently most people don't know what spritz cookies are, which shocked me because they are one of the most classic Christmas cookies ever.Hopefully the 200 or so spritz cookies Emmy, Lauren, Clarissa, and I made was enough of an explanation ;)

                                       

Thanks for baking and enjoying with me darlings <3 

                                        

Thanks to everyone who indulged with us as well :) 

The Recipe: 

• 1.5 sticks butter (3/4 cup)
• 1/2 cup sugar
• 1 egg yolk
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp salt
• 2 cups flour
• Dark Chocolate (as desired)
• Sprinkles (as desired)
• Hershey Kisses (as desired)
• Reeses (as desired)
• Crushed Candy Cane (as desired)
• Marshmallows (as desired)
• M&Ms (as desired)

The Process:

1. Preheat oven to 350 degrees F (176.7 degrees C). 
2. To separate the egg, crack carefully and move yolk to one side of the shell. Transfer yolk between the shell halves, allowing the egg white to drip into another container. 
3. Mix butter, sugar, yolk, vanilla extract, almond extract, salt, and flour. 
4. Chill batter for about 30 minutes. 
5. Fill cookie press. 
6. Press dough onto baking pans using cookie press. 
7. Decorate as desired. 
8. Bake for 5-8 minutes, depending on your oven. 
9. Allow to cool before removing from pan. 
10. Share the love with friends :) 

The Calories:

Butter: 1215 calories

Sugar: 387 calories

Yolk: 55 calories

Vanilla: 6 calories

Almond: 6 calories

Salt: 0 calories

Flour: 910 calories

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TOTAL: 2579 calories

A single recipe makes about 65 cookies. This means each cookie contains about 40 calories. Not too shabby! 

What went right:

         Everything! These were such a hit, we made a double batch a couple days later :) 

What went wrong: 

         They're entirely too addictive. 

What I would do next time: 

          Try other toppings and potentially mix cocoa powder into part of the recipe to make chocolate spritz cookies. 

Overall, one of my favorite holiday traditions fulfilled! 

                                                                                                                                    

  Here are the Spritz Cookies with the Gluten Free Mint Chocolate Cookies:

Here is the final collection of my Christmas Cookies and Truffles, including Spritz Cookies, Gluten Free Mint Chocolate Cookies, Caramel Truffles, and Peanut Butter Truffles: 

Gluten Free Mint Chocolate Cookies

Hello and HAPPY HOLIDAYS!!

Welcome to yet another of my holiday baking experiments gone oh so right! 

                                  

Originally based in the Chewy Chocolate M&M Cookies, this recipe became something entirely new and unexpected, but still equally loved and appreciated by my gluten free friends :) 

The Recipe: 

• 1 egg white
• 1/3 cup cocoa powder
• 1 cup powdered sugar
• 1/4 tbsp vanilla
• 1/4 cup melted chocolate
• Crushed Candy Canes (as desired)
• Water (as necessary)

The Process:

1. Preheat oven to 350 degrees F (176.7 degrees C). 
2. To separate egg, crack and turn such that the yolk falls into one half of the shell. Carefully transfer yolk between shell halves, allowing white to drip into a container below. 
3. Melt chocolate in a microwave-safe container in 30 second bursts, stirring the chocolate after each burst. 
4. Mix egg white, cocoa powder, powdered sugar, vanilla, melted chocolate. 
5. Add water in small portions until the batter holds together and is moldable. 
6. Roll batter into balls and "thumbprint". 
7. Add candy cane pieces as desired 
8. Bake for 6 minutes. 
9. Enjoy and share! 

The Calories: 

Egg White: 17 calories

Cocoa Powder: 65 calories

Powdered Sugar: 389 calories

Vanilla Extract: 3 calories

Melted Chocolate: 80 calories

Candy Canes: 30 calories

______________________________

TOTAL: 584 calories

And that's for the ENTIRE recipe!! Each of the 25 cookies made has only 23 calories, and they're gluten free! 

What went right: 

          While I thought the consistency was totally wrong because it didn't match the consistency of the Chewy Chocolate M&M Cookies, they turned out amazing regardless. 

What went wrong: 

           Ditto :) 

What I would do next time: 

           It would be fun to try this recipe as a vegan recipe as well, by replacing the egg white with applesauce. Additionally, if dipped in unsweetened chocolate, this could make a delicious vegan truffle! 

Overall, a very successful recipe despite its deviation from the original. It worked quite well with my Spritz Cookies as well ;)        

No Bake Peanut Butter Truffles

Hello and HAPPY HOLIDAYS!! 

Hopefully you've enjoyed the Dark Chocolate Peppermint Toffee recipe and shared it with others so they could enjoy it as well. (hint hint wink wink nudge nudge!) 

                              

Today's recipe was another of my holiday creations, but this one was somewhat of my own invention. 

Thanks to Emmy for making them with me, and to all my Turmanators for indulging :) 

The Recipe:  

• 1 cup flour
• 3/8 cup sugar
• 1/4 cup peanut butter
• 1 tsp vanilla extract
• 1/2 stick butter
• 1 bar Dark Chocolate

The Process: 

1. Mix all ingredients except chocolate. 
2. Melt chocolate in a microwave safe container in 30 second bursts, stirring after each burst. Should take at most 1 minute total. 
3. Ball dough and dip in chocolate. 
4. Freeze to harden. 
5. Indulge and share! 

The Calories: 

Flour: 578 calories

Sugar: 93 calories

Peanut Butter: 379 calories

Vanilla Extract: 12 calories

Chocolate: 605 calories

Butter: 405 calories

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TOTAL: 2072 calories

Okay, so that sounds bad. But this recipe makes 24 truffles, making each truffle only 86 calories. Much better! 

What went right: 

          These are freaking amazing and took almost no time. 

What went wrong: 

          So, they're not super healthy...oops! Workout to follow. 

What I would do next time: 

           Nothing! When making Christmas treats, calories are no matter.

Overall, an amazing recipe that I plan to make over and over again :) 

The Workout: 

Just to be safe, let's do a 100 calorie workout! 

Thanks to SparkPeople for this list of ways to burn 100 calories: 

• Biking: 23 minutes of casual cycling
• Cardio dance class: 15 minutes
• Elliptical: 8 minutes
• Jumping rope: 9 minutes at a moderate intensity
• Lifting weights, vigorously: 15 minutes
• Pilates: 24 minutes
• Rowing machine: 13 minutes
• Running stairs: 6 minutes
• Running: 9 minutes of running at a 6 mph pace
• Swimming: 15 minutes moderate intensity
• Walking stairs: 11 minutes
• Walking: 20 minutes of walking at a 3 mph pace
• Water aerobics: 23 minutes
• Yoga: 20 minutes
• Zumba: 11 minutes

Christmas Pasta Casserole

Hello and welcome! 

Today's dish was one that could only be called "Improv Cooking" (thanks to Alec for the term). While cleaning out all the food in Turman, Lauren and I decided it was time to have an actual meal. To be honest it has little to do with Christmas other than being red and green with "snow", but I suppose that says something for my one-track mind...

The Recipe: Christmas Pasta Casserole

• 1 Box Penne Pasta
• 1 cup Spinach Leaves
• 1 can Crushed Tomatoes
• Parmesan Cheese to taste

The Process: 

1. Preheat the oven to 350 degrees F. (176.6 degrees Celsius)
2. Boil enough water to fill 3/4 of a pot on the stove. 
3. Cook pasta to desired consistency. 7-8 minutes should produce al dente pasta, depending on your stove. 
4. Strain pasta and transfer to bowl. 
5. Mix spinach, tomatoes, and cheese with pasta. 
6. Transfer to casserole (or other oven-safe) dish. 
7. Sprinkle the top with cheese. 
8. Bake for 5-10 minutes (as desired). 
9. Enjoy!

The Calories: 

Pasta: 800 calories

Tomatoes: 136 calories 

Spinach: 7 calories

Cheese: 52 calories

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TOTAL: 995 calories

Divided by the two of us, this makes a very nice filling meal of only 498 calories each, made of quite healthy components! 

What went right: 

          The pasta was cooked nicely, the spinach was great even though it wasn't sauteed, and the whole dish really fit together quite well! 

What went wrong: 

          Nothing necessarily wrong. I don't know that I can classify it correctly as a casserole without the massive amounts of cheesy layers and far more ingredients, but I can say that it's delicious! 

What would I do next time: 

           Potentially add sauteed zucchini and mushroom. and bake slightly longer. 

Overall, this was a great dish that will definitely be made over and over! 

Dark Chocolate Peppermint Toffee

Hello and HAPPY HOLIDAYS!!

Despite the cold, November through January is my favorite time of year. Whether you celebrate Christmas, Hanukkah, Kwanzaa, Thanksgiving, American New Years, Ramadan (depending on the year), anything else, or nothing at all, there's never a lack of holiday spirit and joy! 

                                

My floor at Emory is undeniably the MOST full of holiday spirit on the entire campus. Finals or not, we have a fully decorated lounge complete with Christmas Tree and Menorah, Santa letters on the walls, a Secret Santa exchange, and overall glee is at an all time high. 

Back home, this is the time of year I would normally spend practice baking for the week of Christmas through New Years. In high school, I used to bake a different treat for all my AP classes during the last week of school, and we had classic high school parties during the school day with treats and movies and almost no students in each room. There was something about December that always made me dress up in red and green and paint my nails with a new Christmas theme every day. Finals put a slight damper on this time for me, because studying > baking, nail painting, and dressing up. I wasn't my usual super happy holiday self, and it really worried me for a while that I didn't feel at home. 

Then finals ended and I was able to make up for lost time with some holiday favorites. For the rest of my time at Emory, Turman Hall smelled remarkably like home.

Thank you Emmy, for making this with me!!

Thank you Adrienne, for the original recipe using walnuts and milk chocolate!

The Recipe: Dark Chocolate Peppermint Toffee

• 60 Saltine Crackers
• 1 cup Brown Sugar 
• 1 cup Butter (2 sticks, 16 tbsp)
• 1 cup Dark Chocolate Chips
• 1/2 cup Crushed Candy Canes (Optional)

The Process: 

1. Preheat oven to 350 degrees. 
2. Line baking sheet with tin foil. 
3. Lay saltines on baking sheet.
4. Melt butter and brown sugar in a pot, stirring constantly, until it reaches the color and consistency of the below photo. 
5. Pour butter/brown sugar over the crackers. 
6. Bake for 5 minutes. 
7. Spread dark chocolate chips over the toffee base and cover the pan with aluminum foil for about 10 minutes to allow the chocolate to melt. 
8. Put candy canes in a bag. 
9. Crush against a hard surface with pot. (as desired)
10. Use a spatula to spread chocolate chips into a layer of chocolate. 
11. Top with crushed candy canes (and sprinkles!) 
12. Allow to freeze for 30-45 minutes. 
13. Break and share to spread holiday cheer!!

The Calories: don't matter at the holidays. But if you're really that curious...

Crackers: 758 calories

Butter: 200 calories

Brown Sugar: 839 calories

Chocolate: 860 calories

Candy Canes: 50 calories

________________________________

TOTAL: 2707 calories

Mind you, this is for an entire PAN of toffee. If we assume a pan makes 60 servings, each serving is a mere 45 calories! So indulge away ;)

What went right: 

         I baked with a friend, it was super quick and easy as usual, and everyone who ate it LOVED it. In fact, it was so easy that we made another pan later and added some dark chocolate covered cherries to part of the recipe. Game changer. Once again beloved! It's really one of those recipes you can do in almost no time with very little necessary technique and few ingredients, but it never ceases to please! 

What went wrong: 

         There's always that one recipe that tends to go a little TOO fast...

What would I do next time: 

          Make two pans ;) Otherwise, it would be nice to try with a pretzel base, though that might be a bit more sticky, and with different types of toppings like dried fruit, white chocolate or nuts. 

Overall, this is a perfect college treats recipe that everyone can participate in and enjoy :) 

Keep looking out for more fun holiday baking!!