Wednesday, October 10, 2018

Baking Classes and More!

Good afternoon friends,

October is almost half-way through!!
 How can this be??  
It won't be too much longer before we
 are celebrating all the great holidays
in November and December.  
If you're local...or plan to be in the 
greater Cincinnati area in the next 6 weeks...  
there are some fun classes to take...  Join the fun!!

I have some exciting events coming up that
 I wanted to share with you. I have a series of baking 
classes on deck.  
The first one is tomorrow... yes!!  
I can hardly believe it's already here...

The first class is 10/11/18 6-8PM and there are just a few seats left.  
The class: Pies...Apple and Pecan...yes, the award winning pies 
and all my best baking tips and tricks. 

 Everything you have every wanted to know...
and everything helpful I can think to tell you!!

This wonderful class is a hands-on class. Students will make
will take home miniature apple pies, 
baked in class, a pie shell made from the award winning
 dough and the ingredients to make your very 
own pecan pie at home.  
Samples of both the apple and pecan
 pies will be shared.

Next month... Pumpkin Cake and More.  We will learn about this two-time best-of-show cake...why its' a perfect dessert for decorating ideas.... including additional autumn treats.  Students will make pumpkin cake cupcakes, frosting and lean easy but high-impact piping techniques.  Additionally, students will create other festive garnishes, including molded candy pumpkins, chocolate turkey designs and creative ways to add a flourish to their holiday tables.  This event is 11/1, 6-8 PM.

For December  12/11, A Yule Log Workshop... Make and Take your very own Yule Log and all of the many amazing add-ons that make this magical dessert come to life: meringue toad stools, chocolate cherry mice, almond pine cones, snowflakes and sugared "berries and "pine". 5:30-8:30 PM.

All of the above classes can be booked via: 
Out of Thyme Kitchen Studio.Out of Thyme Kitchen Studio

What is Out of Thyme Kitchen Studio??  It's genius!!  Chef Jaime Carmody offers a full-service, commercial kitchen and event space located on Montgomery Rd. in Symmes Twp. The studio offers freshly made take-home meals, call-ahead ordering, baked goods, personal chef services, monthly cooking classes and private culinary events.  Special thanks to Chef Jaime and her team for offering my classes this holiday season.

Last...but not least... Eat Drink and Be Merry!!
A Holiday Crafting Party:   12/4/2018 6:30-8:30 PM

Please join us for some HOLIDAY CHEER!  A festive evening is planned for you and your friends.  I will share some of my favorite holiday entertaining ideas, a craft and edible creations.  Enjoy an easy-to-follow chocolate dipping demo, followed by a ‘Make and Take Pretzel Dipping Bar’ complete with cheerful wrappings and ribbons to create delicious ‘homemade’ edible treats.  Create a sweetly-sentimental holiday ornament, “Home for the Holidays” as featured on Hometalk.  Sip a festive adult holiday beverage: the “Santa-Claus-Mopolitan and sample one of my favorite crowd-pleasing appetizers!!  Finally, enjoy an award-winning sample of one of the most requested dessert recipes…Don’t miss this fun night out!  Guests will receive: Make and Take Dipped Pretzels, Crafted Ornament, Recipes, Samples and Bonus Holiday Ideas.  This event is sponsored by the Village of Fairfax Craft Connection.  Ticket Information can be found by visiting: 

Happy Wednesday!!    xo

Thursday, October 4, 2018

The Harvest Party...for grown-ups...

I've graduated...

I'm no longer a room-parent...
I've turned in my visitor sticker...
but somehow...this time of the year,
I'm drawn to super-cute treats and snacks!

I'm ready for another school-party... but...

My kids have moved on...

they've passed through
 the grade-school hallways
and have happily
entered into jr. high and high school...

The timing was just right...the kids were ready to move on,
... even if I wasn't.

I still have an outlet for all this super-cute fun!! 
 I have you!! 

--Today on Fox19... it's like a harvest party for grown-ups!!

Pretzel Rods
White Candy Melts
Candy Eyes
Disposable Piping Bag

Pretzel Rods
1/2 of and Oreo or round cookie
6 candy corn pieces
1-pumpkin spiced chocolate chip or yellow candy for beak
Dark Chocolate, and Red Candy Melts
Candy Eyes
Disposable Piping Bag

Round Cookie Mold-Wilton- available-JoAnn's, Michael's
Orange, green and brown candy melts
Oreo Thins

Witch Fingers:-photo coming soon.
Pretzel; Rods
Wilton Finger Mold-JoAnn's
Light and Dark Green Candy Melts
Wilton Pretzel Bags
Spider Ring- Target

Recipe For Harvest Snack Mix:
Harvest Snack Mix:
2 Cups Chex Corn Cereal
2 Cups Rice Chex
2 Cups Chex Honey Nut Cheerios
2 Cups Chex Cinnamon Cereal
2 Cups Bite-Size Pretzel Sticks or Waffle Shapes
2 Cups Bugles
1 Cup Cheeze-It Crackers
1-2 Cups Nuts (I used peanuts, but pecans or mixed nuts would be great too)
***add the next ingredients after snack mix has cooled.
1-2 Cups Dried Cranberries
2 Cups Prepared Caramel Corn
1 Cup Roasted Pumpkin Seeds
Candy Corn, Candy Pumpkins

Mix the cereals and snacks together in a very large baking dish.  set aside. (Reserve the dried cranberries, pumpkin seeds, candy corn/pumpkins, and caramel corn until after mix has cooled)

On the stove top, heat:
1 stick of butter
1/2 cup of brown sugar
1/4 cup light corn syrup
Once melted add 1 teaspoon pumpkin pie spice,  1/4 teaspoon allspice stir.
Let come to a boil.  Stir frequently.

Pour the hot, brown sugar/butter mixture over the cereal/nut/snack mix that is waiting in the baking dish.  Gently coat all the cereal, nuts, pretzels, bugles, and cheese crackers with the sauce.

Bake in a 250 degree oven.  Stirring every 15 minutes for 30-45 minutes.  Let cool.  

Once cool, add the candy corn, candy pumpkins, dried cranberries, caramel corn and pumpkin seeds. Serve.

This is a fun way to display your snack mix at a party...
print the graphic and attach to a clear container.

I'm thirsty from all this party planning!!

Bourbon-Cinnamon Apple Cider Cocktails: 
1/2 gallon of apple cider (8 cups)
2 cups bourbon
2 cups apple schnapps
2 cinnamon sticks
Add together and let chill for 2 hours to overnight.
Just before guests arrive, add 1 two-liter of Ginger Ale (8 cups)
Add apple slices and garnishes
Rim glasses with cinnamon/sugar 
Add ice to a glass and pour.  

1 part apple cider (3 oz)
1 part ginger ale (3 oz)
1 shot bourbon
1 shot apple schnapps
If you care for a stronger cocktail, add additional bourbon to taste.
Pour over ice, garnish and enjoy.

For garnish, slice apples across the middle to get beautiful full circles.  Use a small star cookie cutter to remove apple center/seeds. Place apple slice in glass or on rim.


Monday, September 3, 2018

Bengal Brownies and Tailgating Favorites!!

Who Dey!! 
 It's the beginning of 
football season in every corner of 
the USA.  
Here in my hometown...many of
 us root for the Bengals...

Today...I'm sharing with you a delicious brownie 
recipe that you can adapt
 to your own team colors...
or make for really any occasion.  

For today we are making the orange and dark
 chocolate (black) to match our team colors. 
These brownies are a delicious dark chocolate 
fudge-like brownie topped with a sweet cream cheese swirl.

Bengal Brownies
Dark Chocolate Brownies with a Cream Cheese Swirl
Karri Perry, Blue Ribbon Kitchen

½ cup brown sugar
1 cup granulated sugar
1 stick melted butter
2 large eggs
½ tsp salt
¼ tsp espresso powder
 1 tsp vanilla extract
1 ½ cups all purpose flour
½ cup Hershey’s Special Dark cocoa powder
½ tsp baking powder

1 brick, 8 ounces cream cheese-softened
1 egg
¼ cup granulated sugar
1 tsp vanilla extract
¼ cup sour cream
Orange food gel/coloring

In a medium bowl stir together the sugars, eggs, melted butter, salt, espresso powder and vanilla extract.  Sift together the flour, dark cocoa powder and baking powder.  Add the dry mixture to the wet ingredients.  Stir until combined.  Pour into a parchment lined 8x8 pan, RESERVING ¼ cup of the brownie batter for the topping.

Mix together the softened cream cheese, egg, vanilla, sugar and sour cream. Mix until smooth.  Add enough food coloring to get desired orange intensity.  Spread the cream cheese batter on top of the brownie batter.

Add dollops of the reserved brownie batter on top of the orange cream cheese mixture.  Using a toothpick, swirl the chocolate brownie batter into the orange cream cheese mixture.

Bake on the middle rack of a pre heated 350 degree oven for 40 minutes, or until the brownies are set and a toothpick inserted in the center comes out cleanly. Do not over bake.
Let cool completely before cutting. Lift brownies from pan using parchment paper for easy cutting.

Optional: Change cream cheese food coloring to match other team colors, or leave plain.

Do you need something amazing 
to go with the brownies??
Try this beer cheese, served either
 warm or cold...perfect for apple slices and soft pretzels.

Served warm, I love it with Southern Style Pulled Pork Nachos!!


Beer Cheese Sauce and Southern Style Pulled Pork Nachos
Karri Perry, Blue Ribbon Kitchen

2 TBS butter
2 TBS all purpose flour
½ tsp Dijon mustard
¼ tsp paprika
½ tsp Worcestershire sauce
½ tsp garlic powder
Salt and pepper – to taste
4 ounces cream cheese (1/2 of a standard brick)
2 cups shredded sharp or extra sharp cheddar cheese
1 can or bottle of your favorite beer- use enough to reach desired consistency

In a saucepan over medium heat melt the butter and add the flour, let cook for 1 minute, stirring constantly.  Add the cream cheese and melt into the butter flour mixture.  Add in the mustard, paprika, and Worcestershire sauce, stir well.  Add the shredded cheddar cheese.  Once the cheese begins to melt slowly add the beer, start with ½ cup… stir as the cheese dip melts and add more beer a little at a time to reach desired consistency.  Add salt and pepper to taste.
Serve with pretzels, apple slices or uses as a sauce for Southern Style Pulled Pork Nachos.

Southern Style Pulled Pork Nachos serves 4-6 adults
·         For a crowd increase the following amounts
Tortilla Chips 2 bags
Pre-made pulled pork –warmed  1 lb
Baked Beans- use your favorite- warmed and saucy
Red onions sliced thin
Jalapenos sliced
Warm BBQ sauce- use your favorite
Creamy coleslaw- use your favorite
Warm beer cheese sauce
Sour cream

Warm tortilla chips, and add toppings.  Enjoy!

Friday, August 10, 2018

Cheddar Cheese Bread and Blueberry Muffins

Hi friends!!

Here are the recipes from today's Fox19 segment.  I'll be back later today to share all the fun details about the 2018 fair season. ...with photos....   ;)

TIP: The best place to get Cracker Barrel Cheese...has been Wal-mart...for $1.99 - $2.98 per/ bar... that's pretty good...compared to the 5.98 I have paid at other stores.

See you later.


First Place & Best of Show Cheddar Cheese Bread
Ohio State Fair 2018
Recipe by: Karri Perry, Blue Ribbon Kitchen Blog

Baking temperature: 350 degrees
Baking time: 35-40 minutes
Yield: 2  loaves

·         2 bars of Cracker Barrel brand sharp cheddar cheese (cube one bar , grate one bar)
·         2 Tablespoons instant yeast
·         1 cup warm water (no hotter than 110 degrees) + 1 tsp sugar
·         ½ cup room temperature buttermilk
·         2 ½ tsp salt
·         1 tsp dry mustard
·         ¼ cup vegetable oil
·         2 large eggs-room temperature
·         2 Tbsp softened unsalted butter
·         5-6 cups all purpose flour
·         ¼ teaspoon coarse salt, 2 Tbsp melted butter
·         In a large measuring cup, combine the warm water, yeast and ¼ tsp sugar and set aside for 10 minutes.
·         Combine the flour, salt and dry mustard, set aside.
·         In a large stand mixer, on low speed, combine the buttermilk, eggs, oil, sugar and yeast mixture.
·         Slowly add the flour, one cup at a time, until the dough comes away from the sides of the mixing bowl.
·         Once dough is pulling away from the sides of the bowl, add the softened butter. Mix only until the butter is incorporated.
·         Let dough rest, covered,  in a warm place for 40 minutes to one hour.  The dough should be doubled in size.
·          For the cheese, grate 2 cups—set aside. Next, cut 1-2 cups of ½ inch sized cubes—set aside.
·         Once dough has doubled in size, split the dough into two equal parts—for two loaves.
·         Roll out the first half of the dough into a large 12” x 1 5” rectangle, Sprinkle 1 cup of the shredded cheese onto the dough rectangle and roll up as you would a cinnamon roll, creating a dough/cheese spiral log.
·         Slice the cheese-filled dough log into 1 inch pieces and random shapes.
·         Fill a greased 9-inch bread pan with half of the cut dough spirals, adding a layer of cubed cheese to the middle and continue filling the bread pan with the remaining dough spirals.  Top the dough with additional cubed cheese.  Cover the filled bread pan and let rise 30-45 minutes.   The dough will fill in all the voids as it rises a second time.
·         Repeat this process, making a second loaf.
·         Before baking, brush the tops of the risen dough in both bread pans with melted butter and a light sprinkling of coarse salt. 
·         Bake on middle rack of a pre heated 350 degree oven for 35-40 minutes or until bread is baked to a golden brown. Use foil to cover for the last 10 minutes if over-browning occurs.
·         Use a paring knife around the inside edges of bread pan, loosening any cheese from the sides, gently remove bread from the pan and let cool on a wire rack.  Be sure to remove bread from the pan while the bread is still warm and the cheese is still soft.

First Place Blueberry Muffins

Ohio State Fair 2018
Recipe by: Karri Perry, Blue Ribbon Kitchen Blog

Baking temperature: 350 degrees
Baking time: 30 minutes
Yield: 24 muffins


·         1 stick (8 Tbsp) softened unsalted butter
·         1 cup granulated sugar
·         2 cups all purpose flour
·         2 tsp baking powder
·         ½ tsp salt
·         ½ cup buttermilk
·         ¼ cup pineapple juice
·         1  large egg
·         1 tsp vanilla
·         1 tsp fresh lemon zest
·         1 tsp lemon juice
·          2 cups fresh blueberries, picked over for stems and rinsed

·         ¼ cup granulated sugar-sprinkled, OR a crumb top: 4 Tbs softened butter, ¼ cup flour, ¼ cup sugar, mixed with fork until crumbly.

·         In a large bowl combine the flour, salt, baking powder.  Set aside.
·         In a mixer, on low speed, cream the butter and the sugar.  Add the egg, vanilla, pineapple juice, lemon juice and zest.
·         Slowly add the flour mixture to the wet ingredients, alternating with the buttermilk.
·         Fold the fresh blueberries into the batter.
·         Fill a muffin tin with cupcake liners; fill each liner half way with batter.  Be sure to use a scoop for uniform-sized  muffins that bake at the same rate.
·         Top each muffin with a sprinkling of ½ tsp of sugar or crumb topping.
·         Bake on middle rack of a pre heated 350 degree oven for 30 minutes, or until muffins are just beginning to brown and a toothpick comes out cleanly from the center of each muffin.
·         Allow muffins to rest 5 minutes in the pan. Remove muffins from the pan to cool on a wire rack.