The holiday season is a time for family, giving and plenty of treats. And the KREM 2 crew is great at enjoying that last one. So we are celebrating the 12 Days of KREM Christmas. 

Tune in each morning to watch KREM 2 News as Brittany Bailey whips up another holiday treat. She's walking us through everything to help avoid baking fiascos. Recipes will be listed at least one day in advance so you can create Christmas goodies along with Brittany.

Day 12: Cream Wafers (Dec. 21)

Cream Wafers
Brittany Bailey

For the final 12 Days of Christmas recipe, Brittany Bailey is sharing her family favorite. She grew up making this dessert with her mom and sister. Now she's honored to share with all of you. 

Wafer Ingredients

  • 1 cup butter, softened
  • 2 cups flour
  • ½ cup heavy whipping cream

Frosting Ingredients

  • ¼ cup butter, softened
  • ¾ cup powdered sugar
  • 1 tsp vanilla
  • 1-2 tsps. heavy whipping cream, as needed

Wafer Directions 

  1. Mix softened butter, flour and cream to form dough. Chill for at least one hour.
  2. Preheat oven to 375 degrees.
  3. Roll out dough 1/8-inch thick. Cut into 1-inch rounds (or use your favorite small cookie cutter).
  4. Coat both sides with sugar. Place on ungreased cookie sheet. Prick with a fork 3-4 times.
  5. Bake for 7 to 9 minutes. The cookies should be puffy but not brown. Let cool.

Frosting Directions

  1. Mix butter, powdered sugar and vanilla. Add cream as needed until proper consistency.
  2. Separate into batches and add food coloring, if desired.
  3. Frost one cookie, add another on top to make a sandwich.

Day 11: Lemon Pistachio Blackberry Thumbprints (Dec. 20)

Lemon Pistachio Blackberry Thumbprints
Brittany Bailey


  • roll Pillsbury™ refrigerated sugar cookie dough
  • 1/2cup shelled salted roasted pistachios, chopped
  • 1/3cup Pillsbury BEST® All Purpose Flour
  • 1 teaspoon grated lemon peel
  • 1/2cup seedless blackberry jam
  • 1 cup powdered sugar
  • 1 tablespoon honey


Day 10: Cherry Jubilee Cookies (Dec. 19)

Cherries Jubilee Cookies
Brittany Bailey

Cookie Ingredients

  • ¾ cup soft shortening
  • 1 ½ cup packed brown sugar
  • ¾ cup sugar
  • 3 eggs
  • 1 ½ cup cultured sour cream
  • 1 ½ tsp vanilla
  • 4 ¼ cup flour
  • ¾ tsp baking soda
  • 1 ½ tsp salt
  • 1 ½ tsp cinnamon
  • ¾ tsp ground cloves
  • ½ tsp nutmeg
  • 1 cup chopped walnuts
  • 1 lg. jar maraschino cherries, chopped - reserve the juice

Frosting Ingredients

  • 1 box powdered sugar
  • 8 oz. cream cheese
  • Reserved cherry juice
  • 1-2 Tbsps butter
  • 1 tsp vanilla


  1. Mix together shortening, sugar, eggs, sour cream and vanilla.
  2. Sift together remaining dry ingredients and spices. Add to wet mix.
  3. Fold in walnuts and chopped cherries.
  4. Chill dough for two hours.
  5. Preheat oven to 375 degrees.
  6. Form cookies into balls and place on greased baking sheet. Bake for 9 to 11 minutes.
  7. For frosting, mix together ingredients.
  8. Top cooled cookies.

Day 9: Cookie Butter Blossoms (Dec. 18)

Cookie Butter Blossoms
Cookie Butter Blossoms
Brittany Bailey


  • 1 cup Biscoff creamy cookie spread
  • 1/2 cup corn syrup
  • 3 cups Rice Krispies
  • 32 milk chocolate kisses


Day 8: Cranberry Pistachio Holiday Bark (Dec. 17)

Cranberry Pistachio Holiday Bark
Cranberry Pistachio Holiday Bark
Brittany Bailey

In honor of Gluten-Free Baking Week, we're trying something new thanks to Cooking Light. It is a great recipe for anyone in a hurry and it only includes three ingredients!


  • 1/3 cup dried cranberries
  • 1/3 cup shelled pistachios, chopped
  • 7 ounces dark (72% cacao) chocolate, finely chopped


Day 7: Chocolate Mint Cream Cheese Buttons (Dec. 14)

cho mint cookies_1544809490618.jpg.jpg


  • 4 oz cream cheese softened
  • 4 1/2 cups powdered sugar
  • 1/2 teaspoon mint extract
  • several drops of green gel food color
  • 1 cup heavy whipping cream
  • 10 oz semi-sweet chocolate chips


Day 6: Hot Cocoa Cookies (Dec. 13)

Hot Cocoa Cookies
Hot Cocoa Cookies

Cookie Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 12 oz. semi-sweet chocolate
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups brown sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 25 (apx.) large marshmallows

Icing Ingredients

  • 2 cups powdered sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup hot water
  • 1/2 teaspoon vanilla extract
  • Assorted sprinkles


Day 5: Gingerbread House (Pre-made kit)

Gingerbread Houses
Gingerbread Houses

Day 4: Pine Cone Cheese Ball (Tuesday, Dec. 11)

Pine Cone Cheese Ball
Pine Cone Cheese Ball


  • 3 8 oz. packages cream cheese
  • 4 cups shredded Cheddar cheese
  • 2 Tbsps basil pesto
  • 1 Tbsps grated onion
  • ¼ tsp yellow mustard
  • Red pepper sauce
  • 2 cups whole almonds
  • Rosemary sprigs


  1. Stir together cream cheese and cheddar cheese. Divide in half.
  2. Mix in pesto to one half. Mix in onion, mustard and red pepper sauce to other half.
  3. On a serving platter, form each mixture into two tapered oval shapes to resemble pine cones.
  4. Starting at the taper ends, press tips of the almonds into the cheese balls, overlapping as you go to resemble a pine cone.
  5. Place rosemary sprigs at the tops to resemble pine needles.

Day 3: Cranberry Bliss Bars (Monday, Dec. 10)

cranberry bliss
Breakfast with Brittany makes cranberry bliss


  • 1/2 cup unsalted butter , melted
  • 1 large egg

  • 1 cup light brown sugar , packed

  • 2 teaspoons vanilla extract

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • 3/4 cup white chocolate chips

  • 3/4 cup dried cranberries , divided

  • 1 tablespoon orange juice

  • handful or orange zest

  • 1 cup white chocolate chips , melted and divided

  • 4 ounces cream cheese , softened

  • 1 teaspoon vanilla extract

  • 3 cups powdered sugar


  1. Pre-heat oven to 350F.
  2. In a large bowl add the melted butter, brown sugar and vanilla.
  3. Whisk to combine, then add in the egg, 1/2 cup of cranberries, 3/4 cup white chocolate chips and the orange zest. Whisk together.
  4. Add in the flour and salt.
  5. Bake for 18-20 minutes in a 13 x 9 pan.
  6. For the frosting, melt the white chocolate in a microwave safe bowl for 1 minute in 30 second increments.
  7. Add the cream cheese, 3/4 of the white chocolate you just melted, 3 cups of powdered sugar, orange juice.
  8. Spread the frosting on the bars, sprinkle on the remaining 1/4 cup of cranberries and drizzle on the remaining white chocolate.
  9. Store in and serve from the refrigerator.

Day 2: Christmas Cutout Cookies (Friday, Dec. 7)

Cookie cutter
Christmas Cutout Cookies

In honor of National Cookie Cutter Week, we’re creating festive Christmas cookies. The recipe below has two parts, the actual cookie and the frosting. Don’t try this recipe if you are in a hurry. It takes nearly three hours when you include chilling time.

Cookie Ingredients

  • 2 cups (16 ounces, 4 sticks) butter, softened to room temperature
  • 8 ounce package cream cheese, softened to room temperature
  • 2 cups (15 ounces) granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 4 3/4 cups (23.75 ounces) all-purpose flour
  • 1/4 teaspoon salt

Cookie Directions: 

  1. In a large mixing bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
  2. Add the sugar, egg yolks and vanilla. Mix well, another 1-2 minutes.
  3. Add the flour and salt. Mix until combined. Don't overmix.
  4. Spread the dough into a thick rectangle on a sheet of plastic wrap; cover. Refrigerate and chill the dough for two hours (or up to 12 hours).
  5. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
  6. Roll the dough out on a lightly floured counter (or dough rolling mat) to about 1/4-inch thick. If the dough is too firm straight out of the refrigerator, let it rest at room temperature for 10-15 minutes before rolling.
  7. Use cookie cutters to cut into shapes and place 2-inches apart on the prepared baking sheets.
  8. Bake for 10-12 minutes until set but not browned on the edges or bottom (otherwise they won’t be soft and tender when they cool).
  9. Remove the cookies to a cooling rack to cool completely. Frost as desired.

Frosting Ingredients

  • 1 (8 oz.) block cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream

Frosting Directions

  1. In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla.
  2. Mix until very smooth and light and no lumps remain.
  3. In a separate bowl, beat the cream to stiff peaks.
  4. Add the whipped cream to the cream cheese mixture.
  5. Mix until well combined and smooth.
  6. Store in the refrigerator for up to one week.

Day 1: Cinnamon Rolls (Thursday, Dec. 6)

cinnamon rolls.jpg
Breakfast with Brittany cinnamon rolls

KREM 2’s Jen York says this is her favorite family holiday treat. And there is nothing out of a can here. As she says, it’s all the “good stuff”. Bonus-- there is no yeast required.

We are borrowing this recipe from Sugar Spun Run.



  • 2 cups all-purpose flour
  • 3 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 5 Tablespoons cold butter, + additional 2 Tbsp butter for baking
  • 3/4 cup milk


  • 2/3 cup brown sugar
  • 3 Tablespoons white sugar
  • 2 teaspoons cinnamon
  • 4 Tbsp butter melted
  • 1/2 teaspoon vanilla extract


  • 3 oz cream cheese softened
  • 3 Tablespoon butter softened
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar
  • 1 Tablespoon milk

Directions: Easy Cinnamon Rolls (no yeast required!)

We know not all holiday baking turns out as expected. So share your best recipes, Pinterest fails and before and after photos on the Facebook post below.