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If you’ve never heard of buckeye candies (or buckeye balls), let me tell you — they are extremely popular in the midwestern states in the US, particularly in Ohio. These delicious buckeye cookies beautifully emulate the original treat.
The original candies are made to look like buckeye nuts, largely dark in color (from the chocolate) but with a bit of brown (from the circle of peanut butter) exposed. These cookies look very similar.
Keto Fudge is a delicious holiday treat made with cream cheese. It is a great low-carb alternative to traditional holiday fudge recipes. Tastes so good, you’ll never know it’s sugar-free.
Are you looking for a delicious and indulgent keto dessert that will help you stick to your diet? Look no further than this keto fudge!
It’s easy to make, and it’s perfect for satisfying those sweet cravings. Plus, it’s low in carbs and sugar-free, so you can indulge without feeling guilty. Not to mention that it works like a fat bomb, so it keeps your macros in check!
Red Velvet Cake Mix Crinkle Cookies are soft and chewy and so easy to make with just 5 ingredients. Plus, there’s no chill time required! Perfect for Christmas – everyone loves them!
Wanna know a little secret? You can make delicious cookies from cake mix. Yep, that box of cake mix in your pantry can be transformed into something even more magical than cake.
These red velvet crinkle cookies are easy to make and taste amazing. Plus, they’re perfect for Christmas cookie exchanges! They are a crowd favorite – so be sure to make a double batch.
Delicious shortbread cookies loaded with mini chocolate chips, walnuts & salty potato chips make these Buttery Walnut Potato Chip Cookies the BEST EVER!
It’s the cookie-baking season! I’m so excited to be jumping on board with 49 other bloggers to bring Taste the USA: Idaho Edition. All 50 of us are bringing you cookies inspired by the state where we live.
Because I live in Idaho, I, of course, had to incorporate what Idaho is known for, the potato into these Buttery Walnut Potato Chip Cookies. Funny enough, I think I heard that Oregon & Washington actually produces more potatoes than Idaho.
This post was originally written in 2016. It has since been updated with additional images and FAQs.
Peppermint Cookies are easy to make, loaded with white chocolate chips, peppermint bark, and peppermint crunch baking chips. They are soft and chewy and are the perfect holiday treat for peppermint lovers everywhere.
Calling all peppermint lovers! Do you love the taste and smell of peppermint? Then you’re going to love these cookies! They’re easy to make, and they’ll leave your kitchen smelling heavenly.
Plus, they’re perfect for Christmas or any other wintertime celebration. Enjoy!
Sugar Cookie Bars are easy to make, frosted, and decorated with sprinkles. They are super soft and chewy, just like your favorite holiday sugar cookie recipe.
Do you love sugar cookies, but don’t want to spend all night rolling and cutting them out? Then you need to try these sugar cookie bars!
They’re easy to make and fun to customize with your favorite frosting and sprinkles. Plus, they’re the perfect size for a quick snack or dessert. Enjoy!
Microwave Peanut Brittle is one of the quickest and easiest holiday candy recipes with a taste just like grandma’s classic recipe you grew up with.
Looking for a fun and easy Christmas recipe? Why not try microwave peanut brittle? This tasty treat is simple to make and perfect for satisfying your sweet tooth.
Plus, it’s a great way to use up any leftover peanuts you might have lying around. Give it a try!
While this is, admittedly, pretty far from a traditional version of a salad, raspberry pretzel salad is a Midwestern staple that wows guests every time.
With a salty pretzel crust, a sweet cream cheese filling, and a fruit-filled jello top layer, this raspberry jello salad is more like a pie than it is a salad. But it has fruit, so who needs to question it, right?
I often love to bake desserts that are decadent but once in a while I like something lighter with fruit flavor. This stained glass jello fits the bill for that — plus it has the pretties of presentations.
It’s easy to just pull a box of jello out of the cabinet and whip it up and let it set but this version, with it’s different colors and layers, is perfect for a special occasion. I like to use the green and the red to make a Christmas jello for the holiday season, but you can adjust for any event you’re making it for.
Are you on the naughty or nice list this year? You may find out if you make this Christmas coal — see who sneaks it into your stocking!
The tradition of coal being placed in a stocking for those on the naughty list is a story referred to each holiday season. Before the Elf on the Shelf, we had to consider the possibility of pieces of coal in our stockings on Christmas morning from St. Nicholas.
View postThe holiday season can be filled with tons of complicated or time-consuming desserts — while they’re often worth the effort, sometimes I want something sweet and simple. This Christmas puppy chow is an easy recipe full of sweet and salty flavor and crunchy texture.
Some people call it reindeer food or Christmas muddy buddies (or even Christmas crack), and there are plenty of other names for this sweet treat. All I call it is delicious!
Puppy chow is typically just a sweet snack mix but this recipe is the Christmas version. Cereal pieces, pretzels, and a chocolate peanut butter mixture are covered with confectioner’s sugar and mixed with fun Christmas-colored candy — it’s the perfect treat for the holidays.
This recipe for cranberry cake is a perfect holiday dessert. Perfect for Thanksgiving and Christmas. It’s so moist, rich, and decadent, you’ll be dreaming about it all year long.
Are you looking for a festive dessert to make for your upcoming holiday party? Why not try this delicious cranberry cake? It’s the perfect blend of sweet and tart, and it’s sure to please everyone.
Plus, it’s easy to make, so you can focus on enjoying your party. So what are you waiting for? Try this cranberry cake today!
Christmas time is synonymous with cookie time, right? There’s no time of year when I get more excited to get in the kitchen and bake some cookies and these cornflake Christmas cornflake wreaths are one of my favorites to make.
With simple ingredients you can grab at the grocery store, this recipe couldn’t be more convenient and yet it’s such a spectacular presentation on any holiday table.
While I love to make pies and cakes during the holidays, I prefer handheld treats for holiday parties and gatherings. These peppermint Oreo balls and the perfect festive no-bake treat for any event.
With just a few simple ingredients, you can whip up some of the prettiest peppermint truffles that will be a beautiful addition to your holiday dessert table. Their bright white coating speckled with red and white peppermint candy pieces will put anyone in the holiday spirit.
When the holiday season sets in, I love settling down in front of some Christmas movies from the tried-and-true classics and the comedies to the popular animated ones like my favorite, How The Grinch Stole Christmas. That’s the inspiration behind these Grinch Christmas cookies.
So many of the top Christmas tales revolve around the evolution of compassion during the holidays but few are as explicit as Dr. Seuss’ tale in which the Grinch’s heart grew three sizes. The animation of his growing bright red heart against the backdrop of his bright green fur can’t help but stick in your head!
When the holiday season arrives I am all about baking beautiful desserts to serve at home or take to parties. These cranberry cupcakes are always one the prettiest desserts on my holiday spread.
They look delicate and simple with their white cake and buttercream icing but the sparkly cranberry on top makes them special. Plus, when you bite into them there’s the surprise of more cranberry flavor as well as white chocolatey goodness.
While they can be consumed any time of year, gingersnap cookies are my favorite to make in the fall — and well into the holiday season. The crisp autumnal weather calls for a cookie with a similar snap that brings all of the warmth to the table — this gingersnap recipe does just that.
The impending onset of the holiday season always calls for whipping up a chocolate chip cookie recipe, of course. But I can’t help but be in love with the idea of having these snappy cookies with their rich molasses flavor as soon as the leaves start to fall all the way through until the final winter frost.
This delicious Bourbon Cake is made with pumpkin spice bourbon in the cake and in the glaze making it the perfect dessert for all your fall holidays, celebrations, and events.
Warm, rich, and boozy—this bourbon cake is perfect for any celebration. Whether you’re marking a holiday, birthday, or anniversary, or just because, this bundt cake will wow your guests.
Best of all, it’s easy to make! So gather your ingredients and get started. You’ll be rewarded with a scrumptious dessert that’s sure to impress. cheers!
If you’re a fan of bourbon, you’re going to love this cake. It’s got a delicious, rich flavor that pairs perfectly with the sweet vanilla and bourbon glaze.
We love to serve this cake at all our fall celebrations. I especially love it in place of the pie when we all gather for Thanksgiving.
Absolutely! The best part of bundt cakes is their versatility. You can substitute the glaze in this recipe with your favorite flavor, homemade or otherwise.
If you want to swap out the bourbon with an extract flavor of your choosing, that will work too.
This cake can be made in a 13×9 baking pan. Bake for 20-25 then do a toothpick test to check for doneness.
This cake can also be made into cupcakes. Fill each well 3/4 of the way full and bake for 15-20 then do the toothpick test to check for doneness.
Yes, this cake can be stored at room temperature. Just make sure to wrap it tightly with plastic wrap or place it in an airtight container.
I like to keep the cake in the refrigerator so it will last a bit longer. Then when serving, I microwave it for a few seconds so it is nice and warm.
Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.
You should make sure that you grease your pan really well with a flour and grease/cooking-spray mixture to keep the cake from sticking. The ridges in the pan are most susceptible to this and they are the most delicate parts of the cake.
Make sure that you really work your grease into these crevices for the best results. I recommend using Baker’s Release.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
Place this cake in an airtight container or wrap it with plastic wrap. It can be stored for up to 3 days at room temperature or up to a week in the refrigerator.
Here are a few options for recipes to serve with this classic cake…
If you are pregnant or breastfeeding, you should avoid eating rum cake. This cake is also not suitable for children.
Yes, you can freeze this cake. Be sure to wrap the cake tightly in plastic wrap or aluminum foil before freezing. It can be frozen for up to 2 months.
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This bourbon bundt cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a bundt cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
If you love this easy bourbon cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Bourbon Bundt Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Mexican Wedding Cookies are a deliciously sweet cookie made with crushed pecans, coated in sugar, with a tender, buttery crumble.
Mexican wedding cookies are a delicious, buttery treat that is perfect for any occasion! These cookies are easy to make and always disappear quickly.
You’ll love the sweet, nutty flavor of these cookies – they’re irresistible!
When the holidays come around we love to get in the kitchen and bake. Often times we stick to our classic cookie favorites and then add in a handful of new recipes.
Most of the time we find really good, classic recipes that have been forgotten about in the bottom of grandma’s old recipe tin. These Mexican Wedding Cookies are one of those that we are so happy to have found.
While this recipe is a spin off of our super easy snowball cookies – with the end result being quite similar, this recipe is as classic as it gets.
I know you’ll love them as much as we do. You holiday cookie platter won’t be complete with out them.
These are sugar-coated butter cookies that are popular in Mexico, as well as the southwestern United States. The cookies usually have a pecan or walnut inside, and are sometimes dipped in chocolate. They are also known as “polvorones” or “tuiles.”
There is some debate over the origin of these cookies. Some say they originated in Spain, while others believe they came from Mexico. It is most likely that they were brought to Mexico by Spanish settlers, and then adopted by the locals.
The name “Mexican wedding cookie” is a bit of a misnomer, as these cookies are not traditionally served at weddings in Mexico. In fact, they are more commonly served at Christmas time.
However, the name likely comes from the fact that these cookies are often served at weddings in the southwestern United States.
Yes, you can make these cookies ahead of time. I recommend that you make the dough up until the chilling point. Then keep the rolled dough in the fridge until you are ready to make them.
Then bake and roll in the sugar. I do not recommend refrigerating the baked and sugar-coated cookies. The sugar does not do well in the cool and damp climate of the refrigerator.
Polvorones are a type of Mexican wedding cookie that is made with flour, sugar, butter, and nuts. They are usually round or oval in shape and have a sandy texture.
The easiest way is to place in a large airtight container & store at room temperature. I like a large plastic bowl with a lid or a zip-top bag works great too.
Yes – just leave them out. The dough will be more moist, but taste more like a sugar cookie.
Yes – chill the dough before baking. If you want to make our similar recipe for snowball cookies – that one does not require chilling the dough.
The dough needs to be chilled of 20 minutes – unlike some recipes that need to be chilled for several hours or even overnight. Chill the dough in the fridge, wash up the dishes and before you know it, it is ready to be baked.
DON’T MISS MY HOLIDAY E-BOOK!
This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Mexican Wedding Cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mexican Wedding Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Fruit Cocktail Cake is a vintage classic from grandma’s recipe book. Made with fruit cocktail, nutty frosting, and topped with maraschino cherries.
Wanna know a secret? This Fruit Cocktail Cake is a cinch to make. Seriously, it’s one of the easiest cakes you’ll ever make! Plus, it’s really delicious.
The cake is light and fluffy, while the fruit filling adds sweetness and tartness. So if you’re looking for an easy dessert that impresses your guests, look no further than this Fruit Cocktail Cake!
I love digging through grandma’s recipe box and trying out all the recipes she squirreled away. This one for fruit cocktail cake is a classic.
You can’t go wrong with a sweet cake base that’s packed full of delicious fruit cocktail, and topped with a buttery, nutty frosting. There’s a reason why this recipe has been popular for decades.
This cake is a fun and easy twist on the classic fruitcake. Made with a mix of your favorite fruits, this cake is sure to be a hit at your next party or potluck.
Fruit Cocktail Cake is a cake made with fruit cocktail as the main ingredient. It is a popular dessert in the Philippines and is often served at parties and celebrations.
The cake is moist and dense, with the strong flavor of a fruit cocktail. It is usually frosted with cream cheese or whipped cream frosting, and decorated with fruit and nuts.
The most popular fruits used in fruit cocktail cake are pineapples, grapes, and cherries. However, you can really use any type of fruit that you like.
Fruit cocktail cake can be stored in the fridge for up to 3 days. However, it is best served chilled or at room temperature.
No, fruit cocktail cake does not need to be refrigerated. However, it will last longer if it is stored in the fridge
Yes – this cake can be frozen. Make sure to wrap it tightly with plastic wrap and then keep it in the freezer for up to 3 months.
Then, to thaw the cake you will want to place it in the refrigerator the day before you’d like to serve it.
You will need the following tools to make this recipe –
This cake is a quick and easy cake to make. It should take you no more than 30 minutes to prepare the ingredients and bake the cake. The hardest part is waiting for the cooling time. But you want to make sure that you do that.
Cooling the cake overnight is really important. Not only does it allow the flavors to marry, but it helps to set the frosting before you cut and serve the cake. Because the frosting is made more like a sauce when it is warm, it needs to be set before it can be served.
Here are a few options for recipes to serve with this classic cake…
Yes, you can double this cake recipe. However, you will want to bake the cakes in 9×13 pans side-by-side. Please don’t try to double up the cake batter into one larger pan. This will not only change the baking time but how the cake rises and the final consistency.
DON’T MISS MY HOLIDAY E-BOOK!
This cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a vintage cake recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy fruit cocktail cake recipe, you’re going to love these other easy cake recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Fruit Cocktail Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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The holidays just got a little sweeter with these easy Pecan Pie Cheesecake Bars. They’re the perfect dessert for a family gathering or potluck, and they’re so easy to make!
Looking for a delicious dessert that is both easy to make and sure to impress? These Pecan Pie Cheesecake Bars are the perfect solution!
They combine two classic desserts into one tasty treat, and thanks to a few shortcuts, they come together in no time. So invite your friends over for coffee or tea and wow them with these amazing bars.
If you’re looking for the perfect Thanksgiving dessert, look no further than these pecan pie cheesecake bars! They are absolutely delicious and sure to please everyone at your table.
Plus, they’re easy to make so you can spend more time enjoying your holiday. Give them a try this year – you won’t be disappointed!
Pecan Pie Cheesecake Bars can be stored in the refrigerator for up to four days.
This recipe will still work with low-fat cream cheese. But keep in mind that the creamy cheesecake texture comes from the fat. So the final recipe probably won’t have the same consistency if you are substituting ingredients.
I have not made this recipe by subbing in a no-bake cheesecake filling. So I can’t say definitively that it would work, but I can’t see why not.
I do have this no-bake pecan pie cheesecake that could be used – but it may or may not be too much filling for this crust recipe. It may just be easier to make that recipe instead of trying to adapt this one.
Yes, you can freeze Pecan Pie Cheesecake Bars. To do so, wrap them tightly in cling wrap and place them in a freezer-safe container. They will keep in the freezer for up to two months. When you are ready to eat them, thaw them overnight in the refrigerator.
Of course. Just combine 1-1/2 cups finely ground cookie crumbs with the other crumb ingredients and toss with a fork until all the crumbs are moist.
Then press firmly into the bottom of the pan. These are great with an Oreo crust and also with a Vanilla Wafer crust.
You can replace the corn syrup with 1/2 cup of sugar dissolved in 2 tbsp of water.
Pecan pie is a dessert that typically contains a filling of corn syrup or molasses, sugar, eggs, butter, and chopped pecans. The pie is usually baked in a pie dish, and the filling may also include vanilla extract.
If your bars are sticking to the pan, it is likely because you did not grease the pan or parchment well enough. Be sure to grease the pan well with butter so that the bars will not stick.
Yes, you can make the graham cracker crust without a food processor. To do so, you will need to finely crush the graham crackers by hand. You can also use a rolling pin to crush the crackers.
Once they are finely crushed, mix them with the melted butter and sugar until well combined. Then press the mixture into the bottom and up the sides of the pan.
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This bar recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cheesecake bars before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cheesecake bar recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pecan pie cheesecake bar recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pecan Pie Cheesecake Bars as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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When it comes to candy, there are few pairings as perfect as chocolate and peanut butter — those mass-produced popular chocolate and peanut butter cups in the orange wrapping are never safe in my house for long! If you can believe it, these homemade buckeyes are even better.
Buckeyes are essentially chocolate-dipped peanut butter balls. They also happen to be a super easy no-bake dessert!
During the holidays you can’t go wrong with this classic recipe for Chocolate Coconut Macaroons. Ready in less than an hour and so delicious!
Are you in the mood for a sweet and satisfying treat? If so, then you need to try these chocolate coconut macaroons! They’re easy to make, taste delicious, and are perfect for satisfying your sweet tooth.
Plus, they’re naturally gluten-free, which means they’re perfect for people with dietary restrictions. So what are you waiting for? Give these macaroons a try today!
When it comes to cookies, macaroons top my list when it comes to irresistibility. I can’t seem to stop myself if they are in the house.
But who can blame me? Sweet coconut baked into a cookie and dipped in chocolate. It’s pure heaven. While I typically make my classic recipe for Coconut Macaroons, I found this one in grandma’s recipe box and I just had to give it a try.
These cookies are great for giving as gifts to the neighbors during the holiday season. They are always the first to clear out at holiday parties and potlucks too!
Macaroons are denser, chewier, and have a more prominent coconut flavor than macarons. They are made with shredded coconut, held together with egg whites and sugar.
Macarons are lighter, airier, and have a more delicate almond flavor. The “shells” are made with almond flour
These chocolate macaroons can be stored in an airtight container at room temperature for up to 3-5 days.
Typically macaroons don’t require chilling. So that is what makes this recipe fast to make – no chilling required.
However, you do need to make sure the cookies are completely cooled before you start the process of dipping them in chocolate.
If your macaroons are too hard, you can try microwaving them for 10-15 seconds. You can also place them in an airtight container with a slice of bread. The bread will help to soften the macaroons.
Yes, you can make these with another type of chocolate. We used milk chocolate for these, but you can use semi-sweet, dark, peanut butter, or even white chocolate if you want to. Keep in mind that each one melts a bit differently.
There are a few reasons why your coconut macaroons might go flat. One reason could be that the egg whites were not whipped correctly or the mixture was not cooked long enough. Make sure to whip the egg whites until stiff peaks form and cook the macaroons until they are golden brown.
This is a typical issue, especially if you use sweetened coconut, which has more moisture. The macaroon will spread flat and liquid will pool around it if the mixture has too much moisture. To prevent this, make sure you’re using the correct proportion of shredded coconut to condensed milk.
There are a few things you can do with leftover egg yolks. One option is to make a custard or pudding.
Another option is to add them to a soup or sauce to thicken it. You can also make scrambled eggs, omelets, or quiche. Finally, you can freeze the egg yolks for up to 6 months.
There are a few reasons why your coconut macaroons might be dry. One reason could be that you over-measured the coconut and therefore the dry ingredient was too much for the wet ingredients to create the right consistency.
Another reason could be that you overcooked the macaroons. If your macaroons are dry, try baking for less time.
If your macaroons are not setting, it could be because the egg whites were not whipped correctly or the mixture was not cooked long enough. Make sure to whip the egg whites until stiff peaks form and cook the macaroons until they are golden brown.
DON’T MISS MY HOLIDAY E-BOOK!
This macaroon recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy coconut macaroon recipe, you’re going to love these other tasty treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Chocolate Coconut Macaroons as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
Creamy Hot Cocoa Dip is so simple to make and is perfect for parties! Add a little whipped cream or more mini marshmallows on top for fun.
Do you love hot cocoa during the winter? Well, now you can enjoy it all year long with this delicious Hot Cocoa Dip! It’s perfect for parties or anytime you need a sweet snack.
Plus, it’s effortless to make. You just need a few simple ingredients. So give it a try today! You won’t be disappointed.
Who wouldn’t love a warm, chocolatey dip on a cold winter day? This Hot Cocoa Dip is the perfect comfort food for any occasion. It’s easy to make and can be customized with your favorite toppings.
We love to add our own mix-ins and change it up depending on the mood. This is perfect when you don’t have a lot of time but want something tasty for dessert. So get cozy and enjoy some delicious dipping!
Cover this with plastic wrap or transfer it to an airtight container and refrigerate for up to 2 days.
This dip is easy to make and perfect for parties. The dip is delicious and fun to decorate. Try toppings such as mini chocolate chips, marshmallows, mini marshmallows, sprinkles, chopped chocolate, chocolate shavings, whipped cream, and mini M&Ms to dress up your sweet treat.
This dip is easy to make with just 4 ingredients. The chocolate gives the dip a rich and creamy flavor. The dip can be topped with marshmallow bits, whipped cream, and sprinkles.
You can also add other mix-ins to this creamy no-bake dessert dip to make it your own. Some good mix-ins to add include:
You can use your favorite dry hot chocolate mix!
To make this a creamier dessert dip, you can add a brick of cream cheese in place of the marshmallow fluff. However – hot chocolate really isn’t the same without marshmallows – so I highly recommend leaving the marshmallow in the recipe.
You can serve this with graham crackers, animal crackers, a spoon, candy canes, strawberries, Oreos, pretzels, and large marshmallows: This recipe is for a hot cocoa dip that is delicious and easy to make!
This is a great dessert to make 1-2 days ahead of time. The chocolate dip can be kept in a covered container in the refrigerator.
This delicious Hot Cocoa Dip recipe is good for up to 5 days in the refrigerator. The dip will become stiffer in the refrigerator, so it may need to be let sit at room temperature for 10 minutes or so before serving. Enjoy!
This delicious hot cocoa dip is the perfect treat for any occasion! Made with just a few simple ingredients, it’s rich, chocolatey, and oh-so-delicious. Plus, it’s super easy to make and can be frozen for later.
DON’T MISS MY HOLIDAY E-BOOK!
This Hot Cocoa Dip recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade dessert dip before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this sweet recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy hot cocoa dip recipe, you’re going to love these other no-bake treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Hot Cocoa Dip as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
This Pumpkin Pound Cake is the perfect fall dessert when you want something sweet and warm to enjoy with a cup of coffee or tea. Simple to make and great for all of the fall holidays and occasions.
Pumpkin pound cake is the perfect autumn dessert. The rich, spiced flavors of pumpkin are complemented by the moist, buttery texture of a pound cake.
This recipe is easy to follow and results in a delicious cake that everyone will love. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect end to your meal.
Is there anything more comforting than a warm slice of pumpkin pound cake on a cool autumn day? This recipe is perfect for those days when you want something sweet, but don’t want to spend a lot of time in the kitchen.
The best part is that it only takes a short time to make! So go ahead and indulge yourself with this delicious cake. You deserve it!
Pound cake is a type of cake that has been around for centuries. The name comes from the fact that the original recipe called for a pound each of flour, sugar, and eggs. Over time, the recipe has evolved to include different flavors and ingredients, but the basic concept remains the same.
Pound cake is a popular choice for many occasions because it is relatively easy to make and can be customized to suit any taste. There are endless possibilities when it comes to flavors and toppings, so everyone can find a pound cake that they will enjoy.
If you are looking for a delicious and easy-to-make cake, pound cake is a great option. Whether you are looking for a classic recipe or something with a twist, there is sure to be a pound cake that will suit your needs.
-Room temperature (covered) for up to five days
-Refrigerated for up to one week
-Freeze for up to three months
You will need sifted powdered confectioners sugar, vanilla extract, and milk. Whisk the ingredients together until smooth. Add more milk or icing sugar to make a thicker or thinner glaze. Finally, add a handful of chopped nuts for texture (optional).
I have found that these inexpensive metal loaf pans work perfectly for this recipe. You can also use glass if that is what you have on hand.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
Pumpkin Pie Mix is a mixture of pumpkin puree, sweetener and spices combined that is used to make pumpkin pie. Pumpkin Puree is a pureed form of pumpkin and can be used in recipes that call for canned pumpkin. It does not contain any other ingredients, it is just pureed pumpkin.
The recipe calls for pumpkin puree because it does not contain all the additional ingredients in the pie filling. Pumpkin pie filling can also be used in this recipe, however, most people think that it makes the dessert too sweet. I prefer to stick to puree.
There are many different pumpkin pound cake topping ideas that you can use to make your cake even more delicious. Here are some of the most popular ones:
If you love pound cake as we do – you don’t want to miss these other flavors here!
Here are a few options for recipes to serve with this pumpkin pound cake…
Yes, this cake does fine when it is frozen. Be sure to cover it or wrap it tightly in a freezer-safe wrap and thaw completely before serving. Typically I try to keep the loaf whole if I plan to freeze so that the inside doesn’t dry out. But if you wrap it tightly in plastic wrap, then in foil, and then place it in a zip-top bag, a cut loaf should do fine in the freezer.
You can make this pumpkin cake with either canned pumpkin or cooked fresh pumpkin. Make sure you are using pumpkin puree and NOT pumpkin pie filling because they are not the same thing.
I stock up on cans of Libby’s 100% pure pumpkin puree at the end of every season, so I can start making glorious pumpkin everything in August and September.
But keep in mind that if you are using fresh pumpkin puree, you want to make sure it has been drained WELL so that it doesn’t add too much liquid to the batter for this pound cake.
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This pumpkin pound cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made pound cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this fall cake recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pound cake recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Pumpkin Pound Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Biscoff Cupcakes are made with a Biscoff cookie spread and a fluffy, soft cake that is light and airy, then topped with cookie butter buttercream frosting.
Looking for a quick and easy cupcake recipe that still makes a statement? These biscoff cupcakes are the perfect dessert. With just a few ingredients, you can make these decadent treats in no time.
Plus, the flavor of biscoff is sure to please everyone. So what are you waiting for? Start baking!
These cupcakes are amazing! If you have never had Biscoff before, it is a European spread made from crushed biscuits (similar to cookies) and spices.
It’s like a cross between peanut butter and cinnamon sugar. The flavor is hard to describe, but it’s really good!
Anyway, I was in the mood for something sweet the other day and decided to make these cupcakes. Let me tell you, they did not disappoint! They are SO good! And they’re pretty easy to make too.
So if you’re looking for a new cupcake recipe to try out, I would definitely recommend these Biscoff Cupcakes!
Biscoff is a cookie butter spread made from ground, spiced biscuits by the Lotus brand. It is called Speculoos in some European countries.
Biscoff cookies were first created in Belgium in the early 1800s. The cookies were originally made by bakers who used leftover bread dough to make small, hard biscuits that were perfect for dunking in coffee.
The Lotus brand was created in 1932, and the company began selling Biscoff cookies in jars as a way to keep the cookies fresh longer. In 2007, Lotus introduced a cookie butter spread made from Biscoff cookies, and it quickly became a popular pantry staple.
Today, you can find Biscoff cookie butter spread in most major supermarkets as well as online. If you want to make your own Biscoff cupcakes at home, check out this recipe!
You can store these cupcakes in an airtight container for up to 3 days. And you can even pop them into the fridge if you make them ahead of time then take them out about 2 hours before serving.
Sometimes it can be difficult to find Biscoff cookies in the store. But don’t fret – you can make your own. Check out my recipe for Homemade Biscoff Cookies. You can bake the cookies, then turn them into cookie butter for this recipe. They pair perfectly with morning coffee or just about anything.
Yes, any speculoos cookie butter will do! Lotus cookie butter is a spread made from Lotus cookies. It is similar to peanut butter but has a unique flavor that is perfect for baking.
Belgian brown sugar gives Biscoff a caramel flavor.
If you want to make these cupcakes ahead of time, you can store them in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. Just be sure to thaw them out before you frost and serve them.
The Biscoff buttercream can be made a couple of days in advance, then stored covered in an airtight container in the fridge. When you’re ready to frost the cupcakes, let the buttercream soften at room temperature and use a mixer to re-mix it. You can also add in a splash of milk to soften it up.
You can certainly forgo coring the cupcakes and adding the cookie butter to the center. Or you can change up the cupcake flavor and leave out the cookie butter in the cupcake batter, try using just vanilla or plain chocolate cupcake instead.
Yes – you can make this into a cake. Just follow the baking directions for your desired cake size on the back of the box only using the batter alterations you see here.
Bake until the center springs back when gently pressed. Cool completely before removing them from the pans. Then you can decorate with the Biscoff buttercream frosting.
DON’T MISS THESE HOLIDAY E-BOOKS!
This cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a doctored cake mix recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Biscoff cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Biscoff Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
Oreo Balls – Oreo Truffles are an easy no-bake treat made with just 3 ingredients and can be decorated for any holiday. They taste SO GOOD!
Oreo Balls are a sweet and simple dessert perfect for any occasion. If you’re looking for a quick and easy dessert that will impress your friends, look no further than Oreo Balls.
This simple recipe only requires three ingredients and takes just minutes to make. Plus, who can resist a sweet and creamy ball of chocolate and Oreos?
Whether you’re hosting a party or just need a sweet snack for movie night, these Oreo Balls are sure to satisfy your cravings.
Do you love Oreos? Who doesn’t, right? Well, have you ever made Oreo Balls? They are one of my favorite things to make!
You just mix together some Oreos and cream cheese, roll them into balls, and dip them in melted chocolate. They are so good! And they’re really easy to make too. If you’re looking for a quick and easy dessert idea, try making Oreo Balls!
I can tell you that when I make these for the neighbors each year for the holidays, they always send me a message about how much they enjoy them. Then about a day later they are messaging me asking if I would make them some more.
These are always a hit – no matter how you decorate them. They are so simple to make and CRAZY GOOD!
There are three different types of Oreo cookie balls – snowmen, Christmas Tree, and easier dipping. Each type of Oreo cookie ball has a different decoration – white chocolate for snowmen, white chocolate and decorating gels for Christmas Trees, and cinnamon candy for easier dipping.
If you’re looking to keep your Oreo cookie balls fresh, the best way to do so is by storing them in the refrigerator. This will help to keep them from drying out or becoming stale.
You can also freeze them for longer-term storage. Just be sure to use an airtight container so they don’t get freezer burn.
We used white chocolate candy melts for this recipe. But you can also use almond bark, Candi Quik, melting wafers, or even high-quality white chocolate. If you use white chocolate chips, you may need to add a tablespoon or two of coconut oil to get it to melt smoothly without seizing up.
Oreo balls can be frozen in an airtight container for up to 2 months. This is a great way to store them if you want to have them on hand for a quick snack or dessert.
You can also freeze them in different shapes and sizes, which can be fun if you are looking for a variety of ways to enjoy them. Oreo balls can also be frozen in different flavors, such as chocolate or peanut butter.
And finally, they can also be frozen in different colors, which can add some visual interest to your Oreo ball experience.
If you want to get really festive with your Oreo balls, you can dip them in white chocolate and add red and green sprinkles, or even crushed candy canes. You could also add holiday candies for a Christmassy touch.
*if using double-stuffed Oreos – reduce the cream cheese by half.
According to our nutrition calculator in the recipe card, one Oreo cookie ball has 71 calories and 6g net carbohydrates. However, I came up with slightly different results when I entered this into my Carb Manager app. So please do your own calculations if you are watching your macros closely.
It is imperative that the mixture is chilled for at least 30 minutes to 1 hour & that the finished truffles stay chilled. It is important to keep the cream cheese chilled for food safety.
Yes -you sure can. These Oreo truffles can be made with any type of Oreo cookie you prefer.
If you want to make Oreo balls ahead of time, the best way to do it is to prepare the filling and then freeze it until you’re ready to use it. This will help keep the balls from drying out.
To store Oreo balls, place them in an airtight container in the fridge for up to a week.
Oreo cookie balls will keep for 3 weeks in the refrigerator or 2 months in the freezer. Oreo cookie balls should always be stored in a covered container.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
If you want to make Oreo balls, you’ll need a few things. First, you’ll need a package of Oreos. Next, you’ll need some cream cheese. And finally, you’ll need a Wilton Dipping tool. (affiliate link to it below)
The Wilton Dipping tool is a handy tool that makes it easy to dip candy or cookie truffles into chocolate. It’s part of a three-piece set that also includes a fork and a spoon. With this set, you can easily dip your Oreo balls into melted chocolate without making a mess.
Once your Oreo balls are dipped in chocolate, you can let them cool on a sheet of wax paper. Then, enjoy!
Chocolate chips or chocolate candy melts are the best type of chocolate to use for dipping. Shortening or coconut oil can be added to make the chocolate chips easier to dip. A small amount of shortening or coconut oil is best when melting the chocolate chips in the microwave.
DON’T MISS MY HOLIDAY E-BOOK!
This Oreo truffle recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made Oreo truffles before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.
If you love this easy Oreo truffles recipe, you’re going to love these other Oreo treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Oreo Balls as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
