So on really, really, really hot humid days what do you crave? I crave cool lemonade with ice clinking in the glass, swinging in the hammock under the shade of the old oak trees and a bowl of  blackberries with creamy goat cheese to munch on. This recipe embodies all of those flavors.

When I found this recipe for Lemon Goat Cheese Cheesecake with Blackberry Sauce in one of my favorite magazines  Our State, I squealed with delight. Not something I would recommend when you are in the library. The looks you’ll get will turn you back into a prepubescent goof on the spot. But this dessert is worth the chagrin of your fellow book worms.

Our State has a  section called Carolina Kitchen where you can find some tasty, old fashioned southern recipes or some new fangled ones with delicious twists. This cheesecake would be one of those. It is basically a classic lemon cheesecake but with goat cheese added for some extra creaminess and a lovely dash of tart to go along with the lemon zest.

Ya’ll know that cheesecakes hold a special place in my heart and there are a few on here where you can follow along with the basic mixing process of all the ingredients and how to form a crust. I will however walk you through the blackberry sauce tonight. Mmmm…yummy!

Lemon Goat Cheese Cheesecake-From: Our State

For the Crust:

5 ounces graham crackers, crushed

6 tbsp unsalted butter, melted

For the Filling:

16 ounces Philadelphia cream cheese, softened

12 ounces fresh goat cheese (preferably Belle Chevre), softened

1/4 cup Daisy sour cream

1 1/2 cups Domino sugar

grated zest of one lemon

2 tsp of Tones vanilla extract

4 large brown eggs

First: Preheat oven to 350

Process crushed graham crackers in a food processor until finely ground. Add melted butter and pulse until mixture comes together; press into the bottom of a non-stick or pre-coated with cooking spray, 9 in springform pan. Let crust chill in the freezer while preparing the cake.

Place the cream cheese, goat cheese, sour cream and sugar in the bowl of your mixer fitted with the paddle attachment; beat until creamy. Add lemon zest and vanilla extract; beat until combined. Add eggs, one at a time, using  spatula to scrape down the sides of the bowl after each addition; beat until combined. Pour over chilled crust.

Place cake on a baking sheet and bake for about 50-55 minutes. The cake should be set around the edges and wobbly in the center. Remove cake from the oven and let cool completely. Once cool, carefully run a knife around the edge. Let chill in the refrigerator for at least 8 hours.

For the Blackberry Sauce-From: Our State

Approx. 10 ounces fresh blackberries, roughly chopped (I did not chop mine)

1/3 cup sugar

juice of one lemon


Combine the sugar…

Lemon juice and…

Blackberries in a small saucepan set over medium-high heat.

Let cook until a slightly thickened sauce forms, about 10-12 minutes. Transfer to a small bowl and let cool to room temperature; chill.

Oh my! Now all you need to do is cut yourself a nice big creamy slice of lemon goat cheese cheesecake and drizzle some of this decadent blackberry sauce over the top.

Then kick your heels up in that hammock and watch the sky slowly fade from Carolina blue to the dusky hues of violet that usher in the glooming hour and light cool breezes. Purple hued tranquil evening skies that are reflected in this delicious lemony dessert, smothered in sweet blackberry sauce.

I hope that ya’ll enjoy trying this amazing cheesecake that has now become one of my favorites. As always have fun with the recipe. Tweak it, play with it and make it your own.

Love Ya,

Tickled Red

* As I have said before, ya’ll are the only ones who know about this goofy redhead. The products that you find on here happen to be what I keep in my pantry or what I have recently discovered, like Belle Chevre *


Almost every July 4th I am hounded, blackmailed and downright coerced into making this Triple Berry Cheesecake. My surfer LOVES it, especially since he bought me the cook book that the recipe is in. Have I told ya’ll how he takes credit for my cooking skills? Yes indeed, he loves to share that tall tale with everyone. I’ll give him 25% credit for buying me the fab cook book set but that is where I have to draw the line. Well…okay, maybe 45%…I did almost put him in the hospital with my Lemon Chicken one night way back when we first met.

This cheesecake is absolutely perfect for Independence Day. It has our beloved red, white and blue being displayed with an abundance of  fresh, luscious berries coated in preserves and rich decadent cream cheese covered with sweetened sour cream.

I have mentioned this fabulous cook book before and ya’ll know that I adore Williams and Sonoma to no end. As I have said before, I would take up residence in their store if they would allow it but I am not so sure goofy redheads are their cup of tea when it comes to accessorizing their store 🙂 I highly recommend the cook book though if you have a passion for cheesecake’s. It is a perfect choice to get you started.

I did change this recipe up just a bit. Rather than use a standard 9″ spring form pan I went with my 6″ spring form and 4 mini flan pans with removable bottoms. This way I now have a cake ready for this weekends festivities and we were able to have our own little individual treats tonight. I really do hope that you give this a try tomorrow it is worth the extra little effort.

*Now I know that ya’ll are saying to yourselves, “What in the world is up with Red? She used to do step by step photos with all of her recipes!” I promise that those days will be back soon. As of right now I am in the throws of upgrading Tickled Red and have to conserve space for just a wee  bit longer. Thank You for dealing with just a couple of photos for now-XOXO*

Here is what you will need to make…

Triple Berry Cheesecake- by Williams and Sonoma

Prep Work:

Preheat oven to 350

Coat spring form pan with non-stick  baking spray

For the Crust:

2 cups (6 oz) graham cracker crumbs

1.4 cup (2 oz) sugar

1/2 cup (4 oz) unsalted butter, melted & cooled.

To make the crust, in a food processor fitted with the metal blade, combine the crumbs, sugar & melted butter. Process until the crumbs begin to stick together. With your hand press the crumbs firmly onto the bottom and 2 1/4 inches up the sides of a spring form pan 9inches in diameter and 2 1/2 inches deep. Wrap aluminum foil around the outside of the pan. Bake the crust for 10 minutes until set. Remove from the oven and let cool. Leave the oven set at 350.

*I tend to form my crumb crust sides first then the bottom*


For the Filling:

2lb (4-8 oz pkgs) Philadelphia Cream Cheese

1 cup (8 oz) sugar

2 tablespoons fresh lemon juice

2 teaspoons vanilla extract (essence)

4 large eggs, at room temperature

To make the filling, in a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract. Using an electric mixer set on medium speed, beat until well blended. Add the eggs one at a time, beating after each addition just until combined. Pour the filling into the cooled crust. Bake until the edges are set but the center still quivers slightly when the pan is shaken, about 1 hour and 10 minutes.


For the Topping:

1 1/2 cups (12 fl oz) sour cream

3 tablespoons sugar

1/3 cup seedless raspberry preserves

1 cup (4 oz) strawberries, stems removed & sliced

1/2 cup (2 oz) raspberries

1/2 cup (2 oz) blueberries

Meanwhile, to make the topping, in a bowl, stir together the sour cream and sugar. When the cheesecake is done, spoon the sour cream mixture over the top. Return the cake to the oven for 5 minutes longer to set. Transfer to a rack to cool. Cover with aluminum foil and refrigerate overnight or for up to 2 days.

The next day run a knife around the pan sides to loosen the cake. In a large, heavy frying pan over medium heat, stir the preserves until melted. Remove from the heat, add all the berries and toss to coat. Mound the berries atop the cake. Refrigerate for 30 minutes or for up to 2 hours and…

Oh yeah! Scrump-deli-ishous!! Look at that cute little goody just waiting to be devoured. Is TICKLED a strong enough word this time or should I say ECSTATIC? I will not tell a lie, there wasn’t a single solitary crumb left on our plates this evening.  I can’t wait to share the larger cheesecake with everyone this weekend.

As always I encourage you to play with the recipes on here, have fun and make them your own 🙂

I am curious though what do you traditionally make for Independence Day?


Tickled Red

PS: Williams and Sonoma does not know about the goofy redhead living in the south with her surfer and monkeys. They just happen to be one of my many loves.

Did you guys like my teaser? Some of the guesses sure did TICKLE me.  Three of my favorites were Pecan Danish, strudel of some sort & Pecan Monkey Bread Omelet.  Nope, sorry you guys. That lovely bite would be Pumpkin Cheesecake with Praline Crumble. Here’s a secret for you, I can’t live without praline crumble. It is goes with E-V-E-R-Y-T-H-I-N-G! Cereal, ice cream, cake, sweet potatoes, risotto…you get the idea.

Pumpkin for my family is not just a holiday dessert. We love it all year long. I am not sure if that is strictly a southern thing or not, do you like pumpkin all year long?  My BFF’s in-law’s love this recipe, so Ms. Polly & Papa Frank if you are reading this, I am sending ya’ll hugs and kisses.

I made Pumpkin Cheesecakes Squares for the Bake Sale this coming Saturday and thought that while I finish playing in the kitchen and running around today you all could enjoy the original version. For this cheesecake recipe I tip my hat to Ms. Paula Deen. She is the bees-knees in my book ya’ll. The crumble though was my idea.

Here is what you will need…


1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter


3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract


1 tbsp butter

1/4 cup sugar

1/2 cup chopped pecans


Prep: Preheat oven to 350 degrees F.


In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. If you need to see the details on how to form crumb crust in a springform pan again just click here.


Beat cream cheese on low until smooth.

Add pumpkin the puree and continue to blend.

Add the eggs, egg yolk, sour cream, sugar and spices to the mix until everything is well blended.

Add flour and vanilla. Beat together until well combined

It doesn’t say to do this but I wrap my springform pan in aluminum foil when I am baking cheesecake.

Pour the cheesecake mix into the crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Look it’s actually orange! I found this thing on the top of my camera, it flips up and flashes a green light…Oh! It’s a Flash. Gee I wish that I  had found that earlier. The things that you figure out late in the evening 🙂


Melt the butter in a medium skillet over low heat. Add sugar, reduce heat to medium-low and cook until sugar melts. Stir in pecans; cook until pecans are coated and the sugar turns light brown. Pour praline onto wax paper. Cool and break into course pieces.  If you don’t like it chunky as I do throw it into a food processor and chop into fine pieces.

Sprinkle on top of your pumpkin cheesecake and have fun!

I am off to finish baking like a mad woman. At the moment, I am the proverbial chicken.

Have a great day!!

Tickled Red

Let me start by saying, as you drool over the yummy pictured above, that I do not have a big sweet tooth.

What? Yeah right Red! You are always talking about making cheesecakes and look at thing up there. Red, you are a big ole Fibber McGee!

I hear you, but really I don’t. I just happen to like making cheesecake, cake, cupcakes anything sweet for friends and family. I am more of a, “Can I do that?” kinda girl with my baking rather than “I need something sweet today, let’s bake”. I like the challenge. When it comes down to a choice between something salty or something sweet, I’ll take a bag of Lay’s Potato Chips over candy any day of the week. Unless it happens to be a Reese’s Peanut Butter Cup. OOOooo…those are my ultimate, sweet tooth, weakness in the candy world.

Jillian would have to arm wrestle me for my Reese’s Cups. Yeah, Yeah, I know…she would beat the pants off of me but then again, I could always go buy some more right? Yep!

How can you not love them. That perfect balance of not too sweet, rich, creamy, chocolaty, peanut butterlicious ( like my new word) perfect bite size from heaven. When I eat them I like to pop the center out, eat the peanut butter first and then the chocolate shell. How do you eat yours? Can you eat just one? I can’t if they are the miniatures. My mom always gives me a bag for my birthday and such. The first place that they go is into the freezer and then I guard them with my life from the monkeys and my surfer. Nah, I only jest. I share my Reese’s Cups…a little 🙂 Do you share yours?

I always make it up to them though. They get this instead, Peanut Butter Cheesecake with Bittersweet Chocolate Glaze.  See, I do love them more than Reese’s Cups. I make this yummy for their enjoyment only and never have any myself. Okay if you believe that than I have some beautiful, water front, swamp land for sale with your name on it.

Just so you know, this darlin’ yummy is on the rich side. If you have any ideas of eating it all on your own think again. This is a one slice at a time dessert. Although if you are looking for something easy that you can make and yet still impress the in-laws or co-workers give it a try.

Peanut Butter Chocolate CheesecakeWilliams & Sonoma tweaked by me

Pre-heat the oven to 350


1 cup unsalted roasted peanuts

1 cup graham cracker crumbs

1/3 cup firmly packed brown sugar

1/4 cup unsalted butter melted and cooled

In a food processor finely chop the peanuts and graham crackers.

Combine the peanuts, graham cracker crumbs, brown sugar and butter in a bowl. Mix thoroughly until the crumbs begin to stick together.

Spray a 9 inch spring form pan with cooking spray to keep the crumbs from sticking. Press the crumbs onto the bottom and approx. 2 inches up the sides of the spring form pan.

Bake the crust for 10 minutes until set. Remove from the oven and let cool completely.


1 lb cream cheese, at room temperature

2 cups creamy peanut butter

2 1/2 cups confectioners’ sugar

1 teaspoon vanilla extract

1 cup heavy cream, chilled

In a mixing bowl combine the cream cheese and peanut butter. With the mixer set on medium, beat until well blended.

Beat in the confectioners’ sugar and vanilla (imitation for me this time due to my darlin’ surfer) until thoroughly incorporated.

Now here is the only tricky part. You either need two mixers (yeah right say the readers) or in a separate bowl with clean, dry beaters on medium high speed, beat the cream until stiff peaks are formed.

Beat the whipped cream into the peanut butter mixture until thoroughly combined. Remember to pause and crape down the sides from time to time.

Spoon the filling into the cooled crust and smooth the top.

Cover and refrigerate for at least four hours or overnight before you add the glaze.

Bittersweet Chocolate Glaze

6 tbsp heavy cream

6 tbsp dark corn syrup

8 oz bittersweet chocolate

In a medium sized heavy saucepan over medium heat, combine the cream and corn syrup. Bring to a simmer, then reduce the heat to low.

Add the chocolate and whisk until melted and smooth, about one minute.

Remove from the heat and let stand until lukewarm, about ten minutes. the glaze should be thick but still pourable.

Pour the glaze over the peanut butter cheesecake, recover and refrigerate for at least two hours (or up to three days) before serving.

Then all you need to do is slice a piece, drizzle some caramel over the top and serve it up to your guys. Or… you don’t tell anyone and keep it all for yourself along with the Reese’s Cups.

Shhh… they don’t know what’s hidden in the veggie drawer of the fridge. It’s the perfect spot, the monkeys never go looking for veggies. Uh oh! Wait a minute… Monkey Two does. Hey M2 what are you doing in the fridge? Wait, no…don’t go in there!

I have to run and save my cheesecake. Don’t forget a big glass of milk or a cup of your favorite coffee to go with your slice of decadence. Enjoy!

Peanut butter & chocolate makes me smile! It TICKLES me from my tummy to my toes 🙂

How about you? What is your favorite sweet flavor combo?

Tickled Red

Lovely spring days are calling my name.

I have daydreams of temperate, late evening, backyard parties, under shady old oak trees with the scent of jasmine perfuming the air. Spanish moss gently moving with the breeze, the laughter of children playing as they run around the yard. Colorful summer dresses, faded denim, breezy white shirts and flip flops. Mostly I day dream about a long table overflowing and laden with all sorts of scrumptious yummys.

On that table would be this decadent Chocolate Mint Cheesecake. Or as my darlin’ surfer calls it…gone! If you do not enjoy the flavor of rich, dark, sinful cocoa with mint, then this is not the cheesecake recipe for you. Don’t fret you guys, I have plenty more where this came from. As well as some new ones that I am dreaming up 🙂 Now those have me TICKLED.

This recipe is an old Williams and Sonoma one. As ya’ll know I love my Williams and Sonoma. If they would let me, I would move in and take up residence in their test kitchen. You can not find this particular chocolate mint recipe any longer on their website but they do have others. Such as chocolate mint ice cream…oh my!, chocolate mint tart…yum! and more that you will just have to check out for yourself. Fortunately for you guys I am bringing this particular recipe back . Although I do need to say that I am very sorry that I have not posted a recipe for you all in 20 days (WOW! Really, 20 days! ). My how time flies when you are having fun…or are just plain busy chasing after three guys.

I will also go ahead and apologize for the lack of pictures for the crust. This cheesecake was made the other day along with three others. Four cheesecakes in one day will make anyone’s brain go a little loopy, never mind my kooky one. That’s okay I can talk you all through it and slip in pictures from other crusts to get my point across.

Here are the ingredients that you will need.

Chocolate Crust

1 package (9oz) chocolate wafer, cookies broken. I use Teddy Grahams…they are easier than pulling apart Oreos.

1/4 cup sugar

1/2 cup unsalted butter, melted and cooled

Now for the talking you through it part.

Preheat the oven to 350. Spray a 9 inch spring form pan with so that the crust will not stick. Also wrap the sides and bottom with foil.

Most recipes suggest mixing all of the ingredients for the crust in a blender. I mix mine in a bowl with a fork, it’s just easier for me that way. You can do either, whichever works best for you.

Once the ingredients are thoroughly mixed, you will want to pour the crust mixture into the bottom of the spring form pan and gentle shake, in order to evenly distribute it across the bottom. Then slowly go around and form the crust about two inches up the sides. Excuse the graham cracker crust photos.

Take your time. For me this is the fun part. I am usually jammin’ to some tunes as I make my crusts and cheesecakes. Turn on your i pod and get your groove on as you make some yummys. You are never to old to cut loose in your kitchen 🙂 At least your kids or honey bunny will be privilege to some hilarious free entertainment.

Chocolate Mint Filling

10 oz bittersweet chocolate

2lb cream cheese at room temperature

1 1/4 cups  sugar

1/3 cup unsweetened cocoa

1 tsp peppermint extract (essence)

4 large eggs at room temperature

In a heavy sauce pan over very low heat, melt the chocolate, stirring constantly until smooth. Remove and set aside.

In a mixing bowl  combine the cream cheese and sugar. At medium speed beat until well blended and smooth.

Beat in the peppermint extract and cocoa.

Add in the eggs one at a time. Beating each egg until just combined.

Add the melted bittersweet chocolate, beating until smooth. Don’t forget to pause occasionally to scrape down the sides to make sure that everything is blended.

Pour the filling into the crust (it will just about fill it). See… there is that yummy chocolate crust.

Bake until the center is just set, approx. 50 minutes. Transfer to a rack and let cool. Then cover with foil and refrigerate overnight or for up to 4 days.

This image makes my surfer and monkeys go, Oooo…Ahhhh…cheesecake!

At least this time they get to eat some. Usually the cheesecakes are for someone else.

Now all I need to go with this is a Mint Julep, a nice spring day…

a shade tree, a hammock and some good music.

As well as family and friends to share it with.

I hope that you enjoy this if you make it. Let me know how it turns out for you.

Tickled Red

The holidays are in full swing. I absolutely love this time of year. The time of year when your house is filled with the wonderful and exotic aromas of chocolate, cinnamon,  allspice and nutmeg. Everyone lives in the kitchen snacking on goodies, Bing Crosby’s  “I’m Dreaming of a White Christmas” is playing in the back ground, and your kids think that you are  super mom because of  the delightful sugar treats that you are pumping out in bulk,  like Mrs. Clause at the North Pole. Magic abounds…it is in the air…it is in everyone’s smiles and their laughter.

Those lovely seasonal aromas fill not only your house but your heart as well. They take you back to times when you made your favorite treats for the holiday’s with your mother, grandmother and favorite aunts. Memories of when you were kids and would sneak off with the Hershey Kisses for the cookies, run away with the mixing paddles from the spice cake batter so that you could lick them clean, the homemade sugar cookie dough would magically vanish from the fridge  and everyone just knew that it was those pesky elves or maybe even some cute little monkeys roaming the kitchen.

So while you are in the kitchen making all of those traditional treats that your family loves and you have enlisted your better half to fend off the sugar crazed kids, why don’t you try something new. I did. Thanks to Betsy I made a Key Lime Cheesecake for the first time ever. Now when I make something for the first time I just have to know how it turns out, and even though I wanted to cut into it and devour it the minute it was done, you just can’t do that to a friend. Mangling someones cheesecake with finger trails just isn’t done. Ya’ll know that bad manners are a cardinal sin in the south. I did have some batter left over though and made some little key lime cheesecake squares that were completely yummy and were gone within minutes. But I will just have to believe Betsy when she said it was a hit. Thanks Betsy 🙂

Okay disclaimer here…I did not come up with this recipe I found it at one of my favorite sites you can find the recipe there. I have also listed below with some of my own little hints.  I am not a photographer. I need lesson bad or I need Ashely, Riley, Jennifer, Merle… anyone to come behind me and make my food look beautiful. Hint, Hint!  So I apologize for the not so lovely photos, but they will help you get the idea, especially with the custard. Please Santa help me with my photos.

Lime custard

  • 6 large egg yolks
  • 3/4 cup sugar
  • 6 tablespoons fresh Key lime juice or regular lime juice
  • 1 teaspoon grated Key lime peel or regular lime peel

Here is what you will need to get started. I used Nellie and Joe’s Key West Lime Juice, because there is a difference between key limes and regular limes.

Combine all of the ingredients for the custard in a bowl…

and well whisk. Just make sure that you don’t whisk them into a froth.

Pour your mixture into a  heavy small saucepan over medium heat until the custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (your mixture will thicken). Your custard should be stiff and smooth in texture, not loose like Nickelodeon slime.


  • 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted

Here is what you will need for the crust. I have already processed my graham crackers. Go ahead and preheat your oven to 350°F.

Wrap 3 layers of foil around the outside of a 8- to 8 1/2-inch-diameter spring form pan with 3-inch-high sides. Butter pan. Do this before you start mixing your crust, that way you are ready to mold the crust up the sides.

Stir the first 3 ingredients in a medium bowl and combine well. Mix in butter until moistened. I use a fork, its easier with crumb crusts. Press the crumb mixture evenly onto the bottom and 1 1/2 inches up the sides of your prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain the oven temperature. Now I have not included photos of how I molded the crust because well I was all alone and gram cracker crust in the camera would not have gone over well with Dad, it was his camera that I borrowed.


  • 2 (8-ounce) packages cream cheese, room temperature
  • 2/3 cup plus 3 tablespoons sugar
  • 2 large eggs
  • 3 tablespoons fresh Key lime juice or regular lime juice
  • 1 tablespoon grated Key lime peel or regular lime peel
  • 1 16-ounce container sour cream
  • Thin lime slices

Here is what you need for the filling. Place the cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in mixer and blend well. Unfortunately my photo’s did not come out, but you guys have mixed forever right, you know what to do. Umm…right? Hint- creamy, smooth filling, no lumps.

After you have mixed your filling, spoon your room temperature custard into  your crust and smooth. WARNING: The custard will stick to the crust on the bottom. So make sure that you smooth it gently in order not to pull the crust into a million pieces. Hardest part of the recipe I promise.

Carefully spoon your filling over over the custard. Set the cheesecake in a large baking pan. Add enough hot water to the baking pan so that it comes about 1 inch up the sides of the cheesecake pan.

Bake until almost set but not puffed and the center moves slightly when the pan is gently shaken, about 45 minutes.

Meanwhile, stir sour cream and remaining 3 tablespoons sugar into a medium bowl and blend well.

Carefully spoon your sour cream mixture over the hot cheesecake and smooth the top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run a knife around the sides of pan the to loosen. Cool the cheesecake completely. Cover and refrigerate overnight. Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to a platter. Garnish with lime slices and serve.

Look how pretty it turned out. I was more than TICKLED with my first try. Like I said, I soooo wanted to cut into this darlin’, creamy delight. Betsy, you were so lucky girl that I did mind my manners. 🙂

If I can do this… you definitely can. I hope that you give it a try. If you do let me know how it turns out. Enjoy your holiday baking.

Tickled Red

P.S.- I promise to do better with my food photo’s next time.