CONGRATS to Jennifer Mayerhofer for winning DAY 2’s Christmas Giveaway!!!¬†

Y’all. This entire experience has been a BLAST! I’m so excited for this last giveaway package but also SUPER sad that it has to end. ūüė¶

OKAY. Who’s ready to win a few of my favorite things?!?

Let me remind you how you can ENTER:*

  1. SUBSCRIBE to my blog (for 3 entries.)
  2. COMMENT your favorite Christmas movie (for 2 entries.)
  3. SHARE on Facebook OR follow @bakers_high on Instagram (for 1 entry.)

*You can also enter the giveaway via @bakers_high Instagram or Facebook. The entry rules may vary. 

A winner will be announced 24 hours after each Christmas Giveaway Blog is posted. 

I AM SO EXCITED about this last giveaway BECAUSE I’m basically giving you the¬†Dopest¬†Holiday-Party-Food-Bringer Hookup.¬†(Can you say that five times. .¬†. really fast?)

Does your family expect you to bring a sweet treat to the Christmas party? Or a salty snack/savory dish?


As with every giveaway, I’ve included a beautiful bar of Lindt Dark Chocolate*. #NotAnAd Really, I’m just obsessed with this chocolate.¬†

*Even if you don’t win this giveaway, go treat yoself¬†to one of these bad boys.

SO. If you want to wow your Grandpa Joe or Aunt Susan this Christmas, whip up a few Christmas Themed Chocolate Chip Cookies . . . USING your Lindt bar of chocolate!

I’m also including a basting brush.

Hint: This brush is PERFECT for spreading caramel on your Salted Caramel Chocolate Shortbread Cookies. (Also a cookie your G-pa Joe and Auntie Sue will ADORE.)

This basting brush is also great for slathering melted butter on Amish Cheese Bread.

Which brings me to the salty snack/savory dish YOU CAN fix for your next holiday party!¬†I can’t tell you how many times¬†Amish Cheese Bread is requested at my family’s parties. IT IS SO DANG GOOD.

Almost ALL of the recipes I post need Kosher Salt. (This includes the Amish Cheese Bread, Chocolate Chip Cookies AND Salted Caramel Chocolate Shortbread Cookies you’ll be making for your family this Christmas!!!)

I always use it in place of regular salt. Kosher Salt has a bigger grain size than regular salt and adds a cool texture to food. I LOVE IT.

Of course. . . you also need a SUPER CUTE, HIP SALT CONTAINER to put your Kosher Salt in.

See, I told you I had your back.

AND. You cannot go to a Christmas party without a super dope tray to display your sweet treats/salty snacks!!

This Santa tray is from Target and is the PERFECT size for cookies OR Amish bread.


Let’s recap. . . if you enter this giveaway. . . you alone could win a package of:

  1. Lindt Dark Chocolate Bar
  2. Basting Brush
  3. Kosher Salt
  4. Super CUTE Salt Container
  5. Santa Tray

One of you lucky people will win ALL five of these items. So enter! Check back tomorrow to see the winner!!! 


UPDATE: congrats to Sara Brackner for winning the final giveaway!

*Christmas decorations used in pictures‚ÄstNOT INCLUDED in GIVEAWAY.¬†

** Click HERE to view the official Three Day Christmas Giveaway RULES!



CONGRATS to Lindsey Laney for winning Day 1’s Christmas Giveaway!!¬†

Who’s ready to win some more of my favorite things?!

Today is DAY 2 of my Christmas Giveaway! One lucky person will receive¬†ALL of the AWESOME KITCHEN items in this very blog post. Are you stoked?! Let’s dive in and see what you could win!

But first. Let me remind you how you can ENTER:*

  1. SUBSCRIBE to my blog (for 3 entries.)
  2. COMMENT your favorite kind of cookie (for 1 entry.)
  3. SHARE on Facebook OR follow @bakers_high on Instagram (for 1 entry.)

*You can also enter the giveaway via @bakers_high Instagram or Facebook. The entry rules may vary. 

A winner will be announced 24 hours after each Christmas Giveaway Blog is posted. 

For the giveaway package on DAY 2, Lindt dark chocolate is a MUST.

If I’m honest, whenever a recipe calls for milk chocolate. . . I always substitute it with Lindt dark chocolate. It’s just so good and rich tasting. #inlove I have to share it with you.

Okay, the next thing in this gift package. . . two reindeer hand towels. Can we talk about how CUTE they are?!

Hand towels are hands down (wink, wink) one of my favorite things! I have a bad habit of using way too many paper towels to clean things up when I bake. #messybaker

I love it because one hand towel cleans up a bunch of messes AND I can toss it in the washer instead of the trash. #BOOM

The next prize in this package. . . COOKIE SHEETS.

A good, faithful cookie sheet is a must!!! My sister, Steph, told me about Nordic Ware cooking sheets– word on the street is. . . they are the best around town.

I’m not kidding.

It was rated as one of the top cookie sheets, by Wirecutter and Reviewed. This pan is great for making Salted Caramel Chocolate Shortbread Cookies AND the Solar Eclipse Chocolate Chip Cookies. (cough, cough. #doit) Plus, your family will love you for making sweet treats for them!!

Speaking of shortbread cookies. . .¬† I’m also including half a dozen SALTED CARAMEL CHOCOLATE SHORTBREAD COOKIES in Day 2’s giveaway!

Yes, get excited because these cookies are the dopest things in the entire world.


Let’s recap. . . if you enter this giveaway. . . you alone could win a package of:

  1. Lindt Dark Chocolate Bar
  2. Reindeer Hand Towels
  3. Nordic Ware Cookie Sheets
  4. Half a Dozen Salted Caramel Chocolate Shortbread Cookies

One of you lucky people will win ALL four of these items. So enter! Check back tomorrow to see the winner AND to enter the giveaway for the final day of my Three Day Giveaway!!! 

*Christmas decorations used in pictures‚ÄstNOT INCLUDED in GIVEAWAY.¬†

** Click HERE to view the official Three Day Christmas Giveaway RULES!


Hi everyone!

Did you know Christmas is only NINE days away? In the spirit of the season, I’ve decided to give away some dope¬†kitchen items. . . specifically, ones that I LOVE.


Yep, you’ve read correctly. For the next three days, you have the chance to win MY FAVORITE KITCHEN THINGS. Each day, I’ll post a NEW set of kitchen items. I encourage you to ENTER the giveaway each day.

This means THREE PEOPLE will win new, dope kitchen stuff. Think, one of them could be YOU.


How do you enter the CHRISTMAS GIVEAWAY? 

  1. SUBSCRIBE to my blog (for 3 entries.)
  2. COMMENT with YOUR favorite kitchen utensil (for 1 entry.)
  3. SHARE on Facebook OR follow @bakers_high on Instagram (for 1 entry.)

A winner will be announced 24 hours after each Christmas Giveaway Blog is posted. 

Anytime a recipe calls for chocolate, I use Lindt. I’m a huge fan of it! You’ve seen it used in the Salted Caramel Chocolate Shortbread Cookies¬†AND the¬†Solar Eclipse Chocolate Chip Cookies.

So OF COURSE, I have to give it away. Not only does it go great in any dessert recipe. . . it also tastes amazing by itself.

I ABSOLUTELY LOVE RAMEKINS. These 9 oz. bad boys are from the Pioneer Woman’s Collection.¬†

Ramekins are perfect for any snack or dip! My family even uses them for ice cream. Of course, you could always throw some Roasted Salsa Verde in them for your next Christmas party!

The last item for today’s giveaway is one of my ABSOLUTE favorites! A 2 piece cutting board set. *sigh, I’m in love.

The bamboo cutting board is 9 in X 12.5 in. The poly cutting board is 7.3 in X 11.2 in.

I don’t know about you, but sometimes when I have to chop an onion or slice¬†Amish Bread¬†in to pieces. . . I’d rather grab a smaller cutting board. It’s easier for the smaller things. Plus, the bamboo looks beautiful!!!

OKAY, for DAY 1’s giveaway. . . do you want to win:

  1. One Lindt Chocolate bar
  2. Two-piece Cutting Board Set
  3. Three Pioneer Woman Ramekins

One of you lucky people WILL get all three of these items. Check back tomorrow to see the winner AND to enter the giveaway for DAY 2 of my Three Day Giveaway!!! 

*Christmas decorations used in pictures–¬†NOT INCLUDED in GIVEAWAY.¬†

** Click HERE to view the official Three Day Christmas Giveaway RULES!

Salted Caramel Chocolate Shortbread Cookies

Hi everyone! Long time no post, my people.

I have a wonderful recipe for you. I present Salted Caramel Chocolate Shortbread Cookies.¬†Ya’ll. These cookies are delicious. Simple. EASY. Elegant. Yep, I said it. ELEGANT.

Take these beauts to your next Christmas party and you’ll be the talk of the town! Everyone will rave about them, I promise.

This recipe comes from my dear friend, Betty Crocker ;). You can find the original recipe here. Instead of using store-bought caramel– like ole Betty calls for– I made the REAL DEAL. Homemade caramel is not only tastier. . . but also SUPER SIMPLE to make.

BUT. Before we dive in, let me offer my sincerest apologies for not posting sooner. I’ve been BUSY!

Here are a few pictures/captions to explain what I’ve been doing for the past two months.

Excuse the terrible quality of this photo. I MET MY HERO DONALD MILLER (cough cough cough. . . New York Times Best Selling Author.) Yes. I awkwardly waited FOREVER for a photo. YES. I fangirled. Yes. He was so kind. YES. It was awesome.

Check out one of his books. I recommend Scary Close or A Million Miles in a Thousand Years. He’s hands down the best non-fiction author I’ve ever read. #BIGFAN

My parents bought a double oven. . . so you can say I’m in double heaven. #lame #soundedbetterinmyhead

Also, Christmas is FOURTEEN DAYS AWAY. So, here are beautiful photos of my house. My mother knows how to rock the Christmas decorations. #respect #credit

AND. It snowed in Alabama. In DECEMBER.


ANYHOO, let’s get to this beautiful recipe. The shortbread cookie dough only consist of FOUR ingredients. So simple, right?

What you need: butter, sugar, vanilla extract and flour.

Cream the softened butter, then mix in the sugar and vanilla.

On the lowest speed, beat in the flour until the dough is blended.

TIP: The dough might look a bit crumbly, so use your hands to form the dough into a ball. Then, transfer it in between two sheets of wax paper and roll the dough out.

Is anyone else a SUPER messy baker? The kitchen always looks like a tornado attacked it when I’m done.

After you roll out the dough, cut it into circles and toss the cookies in the oven. . . start making the salted caramel sauce!

This caramel recipe is so easy. You bring brown sugar, butter and milk to a boilРfor two to three minutes. Stir it constantly. THEN, you remove it from the heat. . . and add vanilla and salt. So simple, right?

TIP: I recommend letting the caramel sauce cool for at least 30 MINUTES, before using it to top on the cookies. Let it thicken up a bit.


For the chocolate sauce, I used one bar of Lindt chocolate 70% cocoa.

Tip: I chopped the chocolate up and melted it in the microwave in 30 SECOND increments. Until it was smooooth, ya know.

Tip: I used a basting/pastry brush to coat the cookies in the caramel sauce and a spoon to drizzle the chocolate.


As always, I love hearing from you! So comment and share your thoughts. AND. Tell me if you make this recipe!!

Salted Caramel Chocolate Shortbread Cookies (1)

CROCK-POT // Chicken Tortilla Soup

Have you stepped outside recently? It feels AMAZING. This is soup weather, people. I don’t know about you. . . but I rarely make my own soup. I’d rather run to the store or stop at a restaurant to get my fix.

Until now.

Y’all. This is a crock-pot recipe. A throw-and-go. A set-it-and-forget-it kind of meal. It’s the kind of simplicity every cook dreams of in a recipe. But don’t be caught off guard– while this soup is SUPER¬†easy to make– it delivers a powerful flavor that is both complex and bold.

I present to you: CHICKEN TORTILLA SOUP. (I originally got the recipe from here. #credit)

Can the ingredients be any simpler?!  Corn, black beans, salsa, seasonings, chicken, lime juice and chicken broth.

(Chicken broth not included in the picture– because it’s not photogenic.)

The recipe calls for a 16 oz jar of salsa of your choosing. I HIGHLY recommend using Herdez. It’s never failed me yet. #bigfan

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First, you place the raw chicken breast pieces in the bottom of the crock-pot. Then add the chicken broth, salsa, seasonings, lime juice, corn and black beans on top. You can cook on high for 4-6 hours or on low for 6-8 hours.

TIP: Use Slow Cooker Liners to make the clean-up process even easier!!! You can find them at your local grocery store.

Okay. I’ll be honest. The Chicken Tortilla Soup by itself is amazing, but you cannot just stop there. This is a simple recipe, but it’s made magnificent by the supporting ingredients.¬†

You have to include these ingredients. . . if you want to experience this recipe in all its glory.

The first supporting ingredient: homemade tortilla strips. They are SUPER simple to make and add a level of flavor to this soup that is out of this world.

Around 30 minutes before your soup is done. . . start making the tortilla strips! I used white corn tortillas, but yellow should work just fine. Slice the tortillas into strips, then toss in olive oil and sprinkle with kosher salt.

Then, bake on 375 degrees for 6-8 minutes. Take the pan out, flip the strips over and bake again for another 6-8 minutes– or until golden.

The final three supporting ingredients: cilantro, limes and avocado.

I repeat: cilantro, limes and avocado.

They are the real heroes of this soup and deserve some credit!! Grab a bunch of cilantro, 2 or 3 limes and a couple of ripe avocados. Add it to this soup. I promise you won’t regret it.

Copy of Olive Oil Cake

Roasted Salsa Verde


Last week, my friend Karley¬†challenged¬†me to make something veggie-focused on my blog. I’m all about easy, delicious recipes and this Roasted Salsa Verde did not disappoint. Karley, this recipe goes out to you!

In total, this salsa cost less than $6 to make. #hallelujah It’s waaay better than anything you can get from the grocery store. Also, can we take a second to appreciate the freshness of these ingredients?! Veggies for the win.

I originally got the recipe from here but decided to change up the cooking process a little bit.

Have you ever seen a tomatillo in a store? It’s interesting because they actually have husks, similar to corn! When you remove the husks and wash the tomatillos, they’ll look more like the picture above.

TIP:¬† Wear gloves when you slice jalape√Īos! Touching your eyes hours after slicing the spicy peppers is the worst feeling ever. It’s pain no human should ever have to experience. The gloves will literally save your life. #jk #butseriously Your eyes will thank you.

After you prepare the onions,¬†jalape√Īos¬†and tomatillos, toss them in a bowl with 2 tablespoons of olive oil– until everything is coated.

Preheat the oven on high broil. Place the pan in and cook the ingredients for around six minutes– or until you start to see brownish-black spots. Take it out of the oven, flip the tomatillos, onions and¬†jalape√Īos and cook for 3 more minutes.

Chop the cilantro and juice two limes.

TIP: I slice the limes in half and use a fork to squeeze/scrape the juice out. It works!

Blend the tomatillos, jalape√Īos and onions in a food processor. Then, add the cilantro, lime juice and salt. Blend until salsa reaches desired consistency.

Nora Lane loved helping me make the salsa!!

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Roasted Salsa Verde (1)



Pumpkin Pie Pop-Tarts // with a Maple, Cinnamon Glaze 


Where are all my basic people– the ones who love pumpkin spice lattes and all things fall?!

Hi. This recipe is for you.

Store-bought pop-tarts are great for mornings when you are in a hurry. . . but have you ever had a homemade pop-tart? If you haven’t, stop everything right now and make this recipe! It is a glorious, flaky pastry and every minute spent making it is worth it.

Today’s recipe is a Pumpkin Pie Pop-Tart with a Maple, Cinnamon Glaze. I originally got the recipe from here but had to tweak it just a tiny bit. Are you excited?!

Side note// my brother recommended that I use his camera and after weeks of me saying, “Nah, my iPhone does just fine.” I finally gave in. BOY, am I glad I did. These photos are beautiful. . . Thanks Ben. ‚̧

After whisking together the flour, sugar and salt. . . you’ll add the cold butter. I used a pastry cutter to combine the flour mixture and butter. You’ll want to keep working on it until butter clumps are the size of peas.

Then, you’ll beat the egg and milk together in a separate bowl. Add this mixture to the dry ingredients and stir until combined.

Roll the dough out onto a lightly floured surface and knead a few times. Divide the dough into two balls, wrap in plastic wrap and refrigerate for at least 30 minutes.

Tip: The dough was super crumbly for me. So don’t worry if it does the same to you!

While the dough chills, put the pumpkin puree, ground cloves, ground ginger and cinnamon in a small sauce pan. Heat over medium heat for 2-3 minutes, until the spices are fragrant.

Place the pumpkin spice in a bowl, add sugar, egg and salt. Whisk together! Place the mixture in the fridge and begin working with the pop-tart dough.

Tip: The two dough balls will be super crumbly. I added around a tablespoon of water to each ball to make them easier to work with. You don’t want the dough too crumbly or too sticky, so add the water sparingly!!

Then I placed the two dough balls on a well floured surface and separated them into several smaller circles with my hands. I flattened them into rectangular shapes and then trimmed them up with a pizza cutter.

I brushed the bottom layer with a beaten egg and placed a tablespoon of the pumpkin spice mixture onto the dough. Then, I topped with a piece of dough and used a fork to crimp the sides together.

Tip: Use a fork to poke vent holes in each pop-tart.

Tip: Let the pop-tarts chill in the fridge while the oven preheats, preferably around 30 minutes.

The original recipes says to bake it on 350 degree for 25-30 minutes. My oven took around 40-50 minutes and then I broiled the tops for a minute.

The icing is SO simple. Powdered sugar, milk, maple syrup and a dash of cinnamon!

p.s. I went a little picture crazy with the nice camera. . . here’s a picture of my room. You’re welcome.

Pumpkin Pie Pop Tarts (6)


Olive Oil Cake

Hello! I hope your Labor Day weekend was amazing!

My mom made her famous BBQ Chicken Pizza and equally famous Greek Chicken Pizza– I’ve eaten a slice or two for the past four meals, including breakfast. One day soon, I’m hoping, she’ll share this recipe with you as my GUEST BAKER!! (hint, hint.)

For the holiday, I decided to make an olive oil cake. I LOVE using olive oil– in fact, I often replace vegetable oil with olive oil in the recipes I make. 1. Because it’s healthier. 2. Because it tastes DELICIOUS.

So you might be thinking, olive oil in a cake?? Yes. This recipe has a mix of olive oil and butter, so while the flavor of olive oil¬†is there. . . its taste isn’t over-powering or too strong. Plus, the added citrus from the lemon and lime help to make it delicious.

I originally got the recipe from here, but I added fresh lime and a homemade lemon/lime icing to make it my own.

This recipe is super simple. I didn’t even have to run to the store– thank goodness we already had a few lemons and limes on hand!

So you begin with sifting your dry ingredients (flour, baking soda and salt) into a bowl. Then, in another bowl, you combine the melted butter, olive oil and room temperature milk.

TIP: I put the 3 tablespoons of whole milk in the microwave for a few seconds (no longer than 5 seconds) and it worked out nicely!

Then, I beat the eggs, sugar, lemon/lime zest and a squeeze of lemon juice with a handheld mixer for around 3 minutes.

I alternated adding the dry and wet ingredients to the egg mixture.

TIP: This recipe specifically says to begin and end with the dry ingredients!

I cooked the cake in a cute spring form pan, because it was easier to remove. BUT, you can use a regular cake pan– the original recipe calls for a 10 inch.

TIP: Butter and flour your pan before adding the batter! If you need help knowing how to do thisРWikiHow has created a quick video description here.

Then, I placed it in a preheated oven and cooked it for 40 minutes. The time may vary depending on your pan size and oven.

The icing was a simple combination of fresh lemon juice, fresh lime juice, milk and powdered sugar. I let the cake cool for a few minutes and then topped it with icing while it was still warm.

I recommend eating while it’s still warm!!! LOVE IT!!


Olive Oil Cake.png


Homemade Tortillas 

I can’t tell you how many times I’ve wanted to make a quesadilla, only to find I didn’t have any tortillas in the pantry.

One day, it hit me. I could make my own tortillas. Who wants to drive all the way to the store and pay money for something you can make at home?!


Let me tell you, this recipe is AMAZING. And so easy.

It only uses four ingredients and I’ll bet you have all of them in your kitchen right now. I got the recipe from here¬†and did not change one thing about it! It’s perfect. #creditwhereitsdue

Begin by mixing your salt and flour in a bowl.

Add the olive oil and water.

After mixing the ingredients, it should look like the picture above. Add flour to a clean surface and knead the dough 10-12 times. Then roll it into 9 balls and let them sit for around 10 minutes.

On a floured surface, roll the dough out.

TIP:¬†I continually add a little bit of flour to the surface and the pin between the rolling of each tortilla. This is so the dough won’t stick!

Can you believe you’re almost done? Lastly, heat a pan on medium, spray with a bit of olive oil and cook each side of the tortilla for minute.

HINT: The hotter the stove top and pan, the more likely the tortillas will burn! So keep the temperature on medium.

(ft. a cute cactus)

Homemade Tortillas.png


Solar Eclipse // Chocolate Chip Cookies 

Have you ever watched Napoleon Dynamite? In the intro, they write all of the movie’s information on food with ketchup, mustard and mayo. The art work is beautiful and ugly at the same time.

This is a good segue to my cookie piping skills . . . which are mediocre at best. I know it, you know it. We all know it.

I’ll admit, my solar eclipse cookies are beautiful in an ugly way. Meaning they aren’t perfect, but it’s kind of what makes them cool to look at. But they are fun to make, fun to write on and fun to eat. So I’d say it’s an all around win.

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Okay, so let’s start with a basic chocolate chip cookie recipe. I got mine from here, but I tweaked it a bit to fit what I had at the house.

First, you sift the dry ingredients (flour, baking powder and kosher salt) together.

In a separate bowl, combine melted butter, brown sugar and white sugar. Then, add your egg, egg YOLK and vanilla. Stir really good!

TIP: I used to get confused with what was the yolk and what was the egg white. Now I remember YOLK¬†is the¬†YELLOW part. See? They both start with the letter “Y.” Dear people like me, you’re welcome.

Use a cutting board to chop your chocolate! It looks beautiful! I am a huge fan of Lindt Chocolate, so I got one bar that was 70% dark and then a dark chocolate bar with sea salt.

TIP: The cookies should be about the size of golf balls.

While the cookies are cooking, I like to make the buttercream icing. Mix together softened butter, powdered sugar, vanilla, shortening and milk.

Tip: Heat the butter in the microwave for eight seconds . . . twice. It will come out perfectly softened!

My mom uses this icing recipe for most of her cakes! We LOVE it!

Separate the icing into three bowls and add black food coloring to one, yellow to another and then white. Put each color in piping bags (or in a ziploc bag with the end cut off) and decorate!

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I dedicate this last cookie “Where the LIGHT isn’t” to John Mayer. XOXO

Solar Eclipse Cookies (1).png