Mais Oui

A Place to Discover Sweet Inspiration

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Cinnamon Spice Roasted Almonds

Let me pre-face this post by stating that you will need to make a double batch, at least. These almonds are just so good that you will probably end up eating them all before you even get them packaged.image-11

This is one of quickest and easiest recipes to make from this series of treats. Coated in cinnamon, allspice, cloves, and plenty of sugar, a package or two of these almonds under the tree will not disappoint.

Cinnamon Spice Roasted Almond Recipe

1 lb whole almonds

1 large egg white slightly beaten

1 tsp vanilla

1/2 cup sugar

1/2 cup dark brown sugar

1 tsp salt

1 1/2 tsp cinnamon

1/2 tsp all spice

1/4 tsp cloves

1. Pre- heat oven to 250 degrees Fahrenheit.

2. Toss the almonds in the beaten egg white, which acts as a glue for the spices, and the vanilla.

3. Combine sugars and spices in a bowl, mix well.

4. Sprinkle half the sugar mixture over almonds and mix well. Sprinkle the rest over the almonds and continue to mix, and be sure to coat the almonds well.

5. Lightly grease a cookie sheet with oil, or Pam, and evenly distribute almonds onto it. Give the pan a little shake to spread the almonds out.

6. Bake for 20 minutes and then stir the nuts.  Give the pan another gently shake before returning it to the oven. Repeat this step two more times, for a total bake time of one hour.

7. When finished, let almonds cool and package in an air tight container for freshness, or bag up as lovely little gifts!image-10


xoxo kaitlin.

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Quick and Easy Holiday Gifts

Christmas is literally right around the corner. Were talking like 6 days away. If you’re anything like me, you’ve begun to realize that you have forgotten some very important people on your gift list.christmastreats

Don’t worry; I’ve got some quick and easy treats that can be whipped up in about an hours time and make for perfect gifts!

1. Cinnamon Spice Roasted Almonds

2. Peppermint Bark

3. Chewy Ginger Spice Cookies

4. Truffle Assortment

5. Salted Toffee and Hazelnut Toffee

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Bacon Jam

No seriously. I mean it.  Bacon jam. It’s not really ‘baked’ but it goes great with some baked goods.


I first had bacon jam while dining at a local eatery, Dégagé.  It’s a swanky little place with a dining room and a jazz cafe. They serve yumminess in the form of pig wings, duck confit topped butternut squash pasta, and of course, bacon jam.

I like it slathered on top of bread slices and topped with brie then baked for melted gooey deliciousness.


It’s also perfect for Sunday brunch with eggs and biscuits or croissants.

Shhh. Don’t tell anyone, but I’m packaging these beauties up as holiday gifts for some friends and family!


Bacon Jam Recipe

1 1/2 lb bacon roughly chopped

1 1/2 cups finely chopped shallots

4 cloves minced garlic

1/2 tsp paprika, or chili powder

1/2 tsp ground mustard

1/2 tsp ground ginger

1/2 cup bourbon whiskey

1/4 cup real maple syrup

1 tbsp molasses

1/3 cup apple cider vinegar

1/4 cup dark brown sugar

Start by crisping up the bacon over medium heat, stirring occasionally. Once cooked, about 20 minutes, transfer bacon to paper towel lined plate to drain off the fat.


Remove fat from pan, reserving about one tablespoon for cooking the shallots.


Over medium-low heat, add shallots and garlic to the pan with reserved fat.  Cook until translucent, about 5-7 minutes. Then add spices and cook for another 2 minutes.



Next, over high heat, add the bourbon whiskey and maple syrup. Bring mixture to a boil.


Add brown sugar, apple cider vinegar, and molasses and return to a boil.


Add cooked bacon and reduce heat to a low simmer.  Allow mixture to simmer and reduce to a thick glaze, about 15-20 minutes.


Puree bacon jam to desired consistency and let cool in refrigerator.

I puree half the mixture, then mix in the rest.  That way I have some nice big chunks of bacon throughout.


xoxo kaitlin.

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Gingerbread Cupcakes

It just so happens that it is finally December.  Which means I can go crazy with baking all of those yummy holiday flavors unfit for any other month of the year.

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First up is gingerbread. Yup. That’s right, gingerbread. Packed full of molasses, ginger, cinnamon, cloves, and much more. I love the spice-y flavor of gingerbread.


Gingerbread cupcakes topped with swirls of fluffy cream cheese frosting. The contrast of creamy frosting to the fluffy spiced ginger cake is pure perfection.

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Gingerbread Cupcake Recipe

2 1/4 cups flour

1 1/2 cups sugar

2 tsp cinnamon

2 tsp ground cloves

2 tsp nutmeg

1 tsp black pepper

2 tsp all-spice

1 1/2 tbsp ground ginger

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

4 egg whites

3/4 cup oil

1/2 cup molasses

3/4 cup milk

1 tbsp vanilla extract

1/2 tbsp apple cider vinegar

Preheat oven to 350 degrees.

In a medium mixing bowl combine all the dry ingredients; Flour, sugar, and spices. In a separate large bowl, whisk egg whites, oil, molasses, milk, and vanilla extract.

Carefully, fold the dry ingredients into the wet ingredients with a spatula. Mix until smooth and lump free.

Slowly whisk in the vinegar until well combined.

Divide batter between 24-30 cupcake liners, about half full, and bake for 18 minutes. When the cupcakes are finished baking cool in pan for 5 minutes, then cool completely on a wire rack.

Top with creamy homemade cream cheese frosting and sprinkle with nutmeg or gingerbread cookie pieces.


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xoxo kaitlin.

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Basic Cream Cheese Frosting

It’s been way too long since I have posted something yummy for y’all; But don’t worry, I’m back with a double dose of deliciousness! First up, is my cream cheese frosting.

It goes with pretty much anything.

You can pipe or spread it on top of cupcakes; red velvet, lemon, orange, or carrot.  You can even sandwich it between cookies, like my oatmeal cream pies.

Basic Cream Cheese Frosting Recipe

2 packages of cream cheese (8oz), softened

2 sticks of butter, softened

8 cups powdered sugar, sifted

2 tsp vanilla extract

In a stand mixer, with the paddle attachment, beat the cream cheese and butter until smooth and creamy.

Scrape down the bowl occasionally to make sure it is all well blended.

Add the vanilla extract, beat, then scrape down the bowl.

Slowly add the powdered sugar while scraping down the bowl. The secret to perfect creamy frosting is no lumps, which is accomplished by scraping down the bowl while making the frosting.

After all the powdered sugar is added scrape down the bowl one final time. Turn the mixer to medium-high and let it go for a good five minutes.  This is really going to whip the frosting and make it light and creamy.

Check back tomorrow for a delicious holiday cupcake to use with this frosting!


xoxo kaitlin.

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S’mores Cookie Sandwiches

Cookie sandwiches.  I am completely obsessed!

There’s just something about sandwiching a nice sweet creamy filling between two cookies that just rocks my world.

This week, cookie meets campfire.  That’s right, S’mores, in cookie sandwich form!Image

Remember that chocolate cookie from last week?

The dough is a cross between brownie batter and cookie dough.  See how thick and fudge-y it is?

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Before baking I sprinkled the cookies with crushed graham crackers; They came out looking pretty darn delicious, agree?

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I sandwiched home-made marshmallow fluff between two cookies.  Then it was time for the kitchen torch.

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Yummy! I love it!

Soft and Chewy Chocolate Cookie Recipe

2 sticks softened margarine

1 1/2 cups dark brown sugar

1 tsp vanilla extract

1 tsp salt

2 eggs

1 1/2 cups flour

3/4 cup cocoa powder

1 tbsp baking powder

Crushed Graham Crackers

Preheat oven to 350 degrees. Prepare a baking sheet with a Silpat.

With a mixer, beat margarine and dark brown sugar until well blended.  Add vanilla and salt, and beat until light and fluffy.  Add eggs and mix until well combined, scraping down the bowl to make sure it’s all blended.

In a separate bowl combine flour, cocoa powder and baking powder then add the flour mixture to the butter & sugar mixture.  Blend all ingredients until combined.

Scrape down the bowl and mix again briefly.  Scoop the dough onto a cookie sheet and sprinkle with crushed graham crackers, then bake for 10 minutes.

The cookies puff up while baking, so I use a cup bottom (coffee mug to be exact) to press them down lightly after baking and then let them cool for 10 minutes on the baking sheet.

Transfer cookies to a cooling rack and let them cool completely before assembling them.

For filling, check out this recipe for Fluffy ‘Marshmallow’ Frosting

To assemble, I match up like sized cookies first.  Then I piped the filling onto one cookie with a french pastry tip.  This gives it some design/texture which looks nice when toasted with the kitchen torch. Smoosh the other cookie on top and lightly toast the edge of the filling!


xoxo kaitlin.


Fluffy ‘Marshmallow’ Frosting

Just a quick little post today about some insanely yummy ‘marshmallow’ frosting.

So fluffy. So sweet. Tastes just like marshmallows! It’s really just an Italian meringue.  But it’s perfect for frosting or a filling.

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I plan on using it as a filling for S’mores Cookie Sandwiches.

Fluffy ‘Marshmallow’ Frosting Recipe

4 egg whites

1 1/2 cups sugar

1 teaspoon cream of tartar

1 teaspoon vanilla extract

Combine first three ingredients in double boiler. Whisking constantly and heat until no longer gritty feeling.  Carefully transfer to a stand mixer fitted with a whisk attachment, and beat on medium-high for about 7-10 minutes.

Once cooled, add the vanilla extract and beat on high for another minute or two.

xoxo kaitlin.


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