Day-Off Baking Party for One

Well, it was my birthday yesterday and I realized that the one thing I need most these days is TIME so I gave myself today off.

I slept in (past 8 am!).
I played a moderate amount of video games.
I made 2 kinds of people cookies I’ve had on my list to make since forever!

First off, I made a batch of lacy, crunchy, caramelly oatmeal lace cookies that took me straight back to childhood.

I followed this recipe exactly, but substituted smoked sea salt for regular, and deglazed my browned butter pan with a tablespoon of whiskey which I reduced by about half and added to the mix.

Next up, I really wanted to make lemon bars, but my boss brought in some beautiful cookies from Dahlia Bakery yesterday and I got my fix! So instead I made this Ina Garten version but used sweet little Satsuma oranges for the juice and zest, and added 2 Tablespoons of white balsamic vinegar to up the tartness quotient. I may have gone one step too far because I lowered the sugar content by a cup, but time will tell. These bad boys are setting up in the fridge even as I type. I mean, 3 cups of sugar???? Ridiculous. Oh, and I used vanilla sugar in the crust and curd both for a hint of that yummy aroma.

Next up on my to-bake list? A fresh take on the classic snickerdoodle.

Eggnog Blondies

These wonderfully chewy bar cookies (think brownies without the chocolate) come out rich and dense, with a wonderful eggnog aroma.

Add these easy to your cookie repertoire for holiday cookie exchanges, gift trays, potlucks, or just hoard them all to yourself. Perfect with a cup of coffee or tea.

You’re gonna need this stuff here. It’s like Baileys (think creamy and alcoholic)

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Oh it’s on. The return of eggnog blondes.

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  • 1 1/3 cup Butter (10.5 ounces)
  • 2 cups Turbinado Sugar
  • 2 cups Brown Sugar
  • 5 cups AP Flour
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Clove
  • 1/4 tsp Allspice
  • 2 tsp Salt
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 3/4 cups Pennsylvania Dutch Eggnog (like Baileys but Eggnog!)
  • 2 Eggs
  • 1 Tbsp Vanilla Extract


  1. “Preheat oven to 350º
  2. Cream butter and sugar in your stand mixer until fluffy
  3. Combine all dry ingredients in a separate mixing bowl
  4. Drizzle in Eggnog
  5. Add dry mixture by cupful until incorporated
  6. Add the eggs and mix until just combined
  7. Pour batter into greased or lined 9×13 pan or two 8x8s
  8. Bake 50 minutes or until just golden on top