Deliciously Easy Recipes
Chocolate lovers, rejoice! Today, we’re sharing a simple and delicious recipe for Chocolate Mug Cake Mix that will satisfy your sweet cravings in just a few minutes.
With only three ingredients, you can make a batch of the mix and have chocolate cake on hand whenever you need a quick treat. Plus, it’s perfect for those who live alone or don’t want to make a full cake. Let’s get started!
View postVanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!
Who loves a good cupcake? I’m all about the cake – all the time. It’s probably because I was raised by a professional cake decorator – so cake is in my blood, literally.
So I’m always digging through mom’s old recipe boxes and books to find some inspiration. I came across a recipe she made for a traditional Boston Cream Pie cake. I thought it would sure make for some awesome cupcakes, just in time for St. Patrick’s Day!
Honestly – the light and fluffy vanilla cupcakes are so delectable with that creamy filling. Then adding the whipped chocolate buttercream and the rich chocolate ganache – these make my eyes roll to the back of my head with every bite.
These are great for a fun office party, birthdays and so much more. I know you’ll love them as much as I do. Check it out!
As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter in the frosting and the cream filling and ganache, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.
If you are going to do that – you can always use a chocolate cake mix instead – that would be really delish!
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
● Flour is the base of our cupcake– make sure to measure using the spoon and level method so you don’t end up with dry cupcakes.
● Sugar helps sweeten the cupcakes.
● Baking powder helps the cupcakes rise.
● Milk keeps the cupcake light and soft.
● Vegetable oil helps keep the cupcakes moist so they don’t dry out.
● Eggs bind the cupcakes together so they don’t fall apart.
● Vanilla enhances the sweetness of these cupcakes.
● Milk makes a rich and delicious pastry cream.
● Egg yolks thicken the cream filling while also adding additional richness.
● Sugar helps sweeten the cream.
● Cornstarch absorbs extra moisture and thickens the cream.
● Vanilla bean paste adds great vanilla flavor, as well as little specks of vanilla bean. Feel free to substitute 1 teaspoon vanilla extract or the caviar from 1 vanilla bean.
● Butter makes the cream silky and smooth.
● Butter adds great flavor to the frosting and keeps it from becoming too dry.
● Vanilla enhances the flavor of the cocoa.
● Confectioner’s sugar adds sweetness and structure to the buttercream.
● Cocoa powder adds great chocolate flavor to the buttercream. Make sure to use unsweetened baking cocoa.
● I used semi-sweet chocolate but feel free to use any kind you like– just make sure it’s good quality!
● Heavy cream helps the chocolate melt into a smooth ganache. You must use heavy cream, not milk.
● Coconut oil helps the chocolate melt and makes a smooth and shiny ganache
This St. Patrick’s Day 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 homemade cupcakes 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 delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Boston Cream Pie Cupcakes recipe, you’re going to love these other cupcake ideas too. Please click each link below to find the easy, printable recipe!
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Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting. It’s perfect for any occasion.
Do you like making a special dessert for Easter or even Mother’s Day? When springtime comes around I sure get in the mood for baking and I almost always gravitate towards making a cake.
Growing up my mom was a cake decorator. So it is fair to say that we ate our share of cake. One that I always looked forward to was this hummingbird cake. It is like having a delicious banana cake but with added pineapple and the spice of cinnamon. So good!
Over the years I have been slowly combing through mom’s big binder of recipes that she always kept on hand. I still have stacks and stacks of her decorating books she collected – one day I will crack those open and really test my skills.
But for now – simple to make cakes that I remember from my childhood are just perfect for our lifestyle. Just enough cake for dessert for a couple of days – then we are good until the next cake inspiration comes.
I know you’ll love this super simple dessert that is an absolute classic.
Hummingbird cake is a delicious dessert that is perfect for springtime. The cake features pineapple, which gives it a sweet and tangy flavor, as well as bananas and spices. This cake is a super popular recipe, especially in the South, and it’s easy to see why – it’s absolutely delicious!
There are several theories about why hummingbird cake is named after hummingbirds. One theory is that the cake is so sweet and flavorful that it’s like eating a hummingbird’s favorite food.
Another theory is that the cake is light and fluffy, just like a hummingbird’s wings.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your baked goods too dry.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm. Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.
You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
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.
This spring 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 homemade 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 dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Hummingbird Cake recipe, you’re going to love these other cake recipes too.. Please click each link below to find the easy, printable recipe!
Don’t miss this great Spring Cake Roll too!
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Mint Chocolate Cupcakes start with a homemade chocolate cupcake recipe and then topped with a creamy mint buttercream frosting and an Andes mint to make them extra special. These are perfect for all you lovers of a chocolate mint combo.
I don’t know about you – but I sure love a good mint and chocolate combination. Things like peppermint patties and Andes mints are a favorite of mine as well as everyone in our house.
So it is pretty common for us to gravitate towards making recipes that contain those two favorite flavors like these delicious Mint Chocolate Cupcakes.
While I could enjoy these tasty little treats any time of the year, I especially love to make them around St. Patrick’s Day. It is one of my favorite holidays and it gives me a reason to make our favorite flavor combo into a scrumptious little cupcake.
These are great for the kiddo’s class parties, potlucks, bunco night, and office parties too. Don’t forget the birthday parties for those that love mint and, of course, they make great gifts for the neighbors too.
As with all cupcakes, the most important thing is to keep them in an airtight container. I like to keep them refrigerated and then remove what we plan to serve before I even serve dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.
● Butter gives the buttercream structure. Make sure it’s fully softened so you don’t end up with lumps.
● Pure mint extract adds the classic minty flavor to the icing.
● Confectioner’s sugar adds sweetness, as well as structure to the buttercream. If your sugar has large lumps, make sure to sift it!
● Green food coloring is optional but helps the cupcakes appear “minty”.
This cupcake 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 cupcakes 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 dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this mint chocolate 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 Mint Chocolate 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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There are plenty of fun St. Patrick’s Day desserts you can make but this is by far one of the most impressive while also being easy! This St. Patrick’s Day cake has layers of delicious vanilla-flavored green and white cake and drizzles of sweet green and white icing.
Not everyone is a fan of green foods, but when it comes to St. Paddy Day it’s time to get festive — after all, we’re not trying to push broccoli or kale here! Have a green beer and some sweet treats to celebrate.
View postSt. Patrick’s Day Cake Mix Cookie Bars are tinted green, topped with cream cheese frosting and fun rainbow sprinkles for a festive dessert.
Do you love making fun and festive treats for different holidays? I sure do – especially when it comes to St. Patrick’s Day. The bright green foods paired with rainbow everything just makes me smile.
Check out how fun and easy it is to make these delicious cake mix cookie bars to help you celebrate St. Patrick’s Day this year.
This whip together so quickly and easily. You won’t believe just how simple they are. Plus they are super soft and chewy – making them a favorite for everyone.
These are perfect for bringing to a class party, potluck at work, or gifting to the neighbors. I liked taking them to bunco night – they were always gone in a flash.
These bars are a quick and easy dessert that always goes over well with friends and family. They’re made from a simple cake mix, making them a breeze to whip up.
No, they’re actually very easy. They are as simple as mixing the ingredients together and baking in the pan. I love them because they are as soft and chewy as a cookie -but you eliminate the need for rolling individual cookies and worrying about them flattening out too much. This makes it so simple.
The best way to keep these bars is to either cover the pan tightly and keep it refrigerated OR transfer the bars to an airtight container and keep it refrigerated. I don’t recommend keeping it at room temperature because of the cream cheese in the frosting.
Yes – but you will still need to bake in two separate baking pans that are 9×13 each. You can double the ingredients and then divide between the two pans and then bake them side-by-side.
Yes – I like to use white or vanilla because it makes it easy to tint the batter to whatever color I need for the holiday I am making them for. But you can just as easily make these with chocolate cake mix and chocolate pudding for that matter.
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.
Red Velvet Cake Mix Crinkle Cookies
Frosted Funfetti Cake Mix Cookies
This dessert 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 cake mix cookie 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 bar recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy cookie bars 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 St Patricks Day Cake Mix Cookie Bars as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!
Each year my kids try to stump me by asking for a new “over the top” birthday cake. This year my son asked me for an ice cream cake and since his favorite flavor is mint chip – I decided to go all out.
After scouring mom’s old cake books for inspiration, I ended up coming across a fun ice cream cake online made with ice cream sandwiches – it’s over on Tastemade. (see link below)
I put my own twist on their cake since I knew I wanted mint ice cream, a whole lot more chocolate, and then, of course – I wanted it to be much taller than their cake. I’m all about a BIG birthday cake.
The overall idea is the same but I absolutely LOVE how it turned out. It was BOLD and fit the occasion perfectly.
We had a whirlwind of a weekend with him driving the 9 hours home on Friday, spending Saturday dealing with a car issue during the day, driving 90 min back to CDA for an event that night, and then having a very quick birthday celebration before he headed back to Boise on Sunday. It was fast but fun.
Yes – if you want to make this in a different flavor of ice cream, maybe use different Klondike bars or even a different type of ice cream sandwich altogether – that will work just fine. Just make sure the size is cut to fit in the pan.
The crust can be made with another type of cookie if you like. You may need to add a little melted butter or additional milk to help bind the crumbs together since the creamy filling in the Oreos does help to pull the crust together so it doesn’t fall apart.
Homemade whipped cream can be used, but you will need to stabilize it first. Regular whipped cream, whether it is homemade or from the squirty can will deflate and basically melt right off your cake.
Absolutely. If you don’t need a huge cake, you can try reducing the ingredients and making it in a smaller springform pan. You can also just leave the slices individually wrapped and frozen and enjoy the pieces over the next several months.
Not necessarily. Overall it does make it easier to remove the cake from the pan and to work with it. But if you don’t have one you can use a regular pan and then line it with parchment. This way you can use the paper that hangs over to pull the cake up and out of the pan for the rest of the decorating.
This ice cream cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made an ice cream 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 dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this ice cream cake recipe, you’re going to love these other frozen treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mint Chocolate Chip Ice Cream 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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You’ll love this No-Bake Chocolate Mint Lush Dessert made with layers of crushed oreo, chocolate and mint pudding, and whipped cream.
It’s no secret – we love an easy no-bake treat around here. Since we also really love mint and the season is giving us a reason to go all-in on the mint recipes – we decided to whip up this super simple mint lush that I know you’ll love as much as we do.
Check out all those super tasty layers – they will make you swoon!
(if you love lemon this time of year – don’t miss my Lemon Lush Dessert too)
I don’t know about you – but in my world – chocolate and mint are made for each other. So this mint lush recipe was a no-brainer.
It seems fitting for early spring – this one is perfect for not only the St. Patrick’s Day celebrations but you can also easily serve this for Easter too.
Yes – if you don’t want to make your own stabilized whipped cream for the top layer – you can definitely use thawed whipped topping instead.
You bet – that would be absolutely delicious. Keep in mind that the recipe will no longer be a no-bake recipe when you have to bake the brownie layer and brownies tend to get quite firm when they are cold.
However – you could use pre-prepared brownies from the bakery at the market and keep this no-bake easy.
Yes, you can freeze lush – just make sure your dish is freezer-safe and you have the top tightly sealed with plastic wrap and/or a lid. Freeze for up to 3 months.
Thaw in the refrigerator overnight. Keep in mind that the added moisture from freezing might cause some separation in the layers or they might not be as firm when serving.
Absolutely! That part is easy. You can eliminate creme de menthe and use 1-2 tsp of mint extract if you want a non-alcoholic dessert.
If using mint extract – you can add several drops of food coloring until you reach the desired shade of green – be sure to keep in mind that the color will intensify over time. You can also add in a splash of milk to thin the mixture if it is too thick to spread without the creme de menthe.
Be sure to keep refrigerated until ready to serve. You need those layers to be firm enough that they keep their shape when cutting and removing from the pan. Always serve chilled.
You can use mint Oreos for added mint flavor!
Place a piece of foil or plastic wrap on top of the pan, or use a pan with a lid – cover and keep refrigerated for up to 3 days.
This mint lush 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 homemade lush dessert 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 easy treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Chocolate Mint Lush Dessert 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 No-Bake Chocolate Mint Lush Dessert 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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This easy chocolate truffles recipe is rich, decadent, and delicious with just a handful of ingredients. Perfect for any occasion – whether it’s a holiday, a friend’s birthday, or just because.
Are you ready for a super simple dessert that makes the perfect gift? These crazy easy truffles can be made in no time and always bring big smiles.
What I love about them is they seem so fancy, so they are perfect for a special occasion. But no one will ever know just how quickly you were able to make them. They are always the first thing to disappear when I bring them to parties.
View postThis easy-to-make, homemade Chocolate Chip Cupcakes recipe is the perfect dessert for parties, birthdays, and celebrations. They’re a favorite!
Bite into the perfect combination of vanilla and chocolate with these irresistible Chocolate Chip Cupcakes! These cupcakes are light, fluffy, and generously studded with mini chocolate chips.
Whether it’s for a special occasion or simply to satisfy a sweet craving, these delightful cupcakes are sure to hit the spot.
View postThese Valentine pretzels bring together festively colored candy and crunchy pretzels for the ultimate sweet and salty combination. They’re one of my favorites to make around Valentine’s Day.
I like to keep these around the house for snacking but they also make great gifts. Just pop them into little cellophane bags, then tie the bag closed with a pretty ribbon — they’re great for class parties or teacher gifts.
View postThis is the Best Chocolate Cheesecake recipe ever! Perfectly rich, and creamy texture, made with real chocolate, and absolutely decadent. Easy to make and perfect for holidays and special occasions.
Who loves cheesecake? I’m here raising both hands. This chocolate cheesecake tastes like chocolate heaven in your mouth.
So rich, decadent – with that perfect creamy texture and that sweet Oreo crust. This recipe is perfect for all you chocolate lovers out there.
When I met the hubs one of the first things I learned about him was just how passionate he is about cheesecake. His grandmother told me that I had to make him a cheesecake every single year for his birthday.
No problem – she taught me how to make her quick no-bake version at the time. But I love a good New York-style cheesecake and started changing things up.
Over the years I have come up with some pretty amazing cheesecake recipes – like this New York-Style Oreo Cheesecake and this No-Bake Pecan Pie Cheesecake. But, sometimes a girl has to get some chocolate – which is where this chocolate version comes in.
It’s simple to make and oh so amazingly delicious! I know you’ll love it as much as I do.
A Springform Pan is the perfect baking pan for any type of cheesecake. They are unique because they have removable sides that allow you to easily get your cake out without breaking it.
This cheesecake stores well for up to 5 days in the fridge. This cheesecake can also be frozen and kept for up to 6 months as long as it has been in an airtight container.
Although many believe it was invented in New York, cheesecake actually originated in Greece over 4000 years ago. They would pound cheese into a thick paste and sweeten it with honey before combining it with wheat dough to make a crust.
It is similar to the cheesecakes we know today and I am so glad they thought to make something so delicious that we enjoy today.
The lumpy filling is caused by the cream cheese being too cold. When you combine the remaining dry and room-temperature ingredients to the chilly cream cheese, it won’t properly blend with them, leaving tiny lumps of cream cheese throughout the mixture.
Yes, they are edible. You may use approximately 9 full-sized graham crackers (the rectangle) instead of Oreo cookies if you don’t want to. You can also substitute another cookie with a solid crumble for variety.
Chocolate Cheesecake can be made with either semi-sweet or in some cases dark chocolate. If you prefer a sweeter Chocolate Cheesecake, choose semi-sweet chocolate chips. If you prefer to tone down the sweetness of this chocolate dessert then use good-quality dark chocolate instead of semi-sweet chocolate chips.
Keep in mind that a lot of the creamy texture comes from the fat that is in the chocolate – so the darker the chocolate, the less creamy it will be.
Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in the cream cheese.
Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
That’s what I love about this cheesecake – it is so versatile. So the chocolate cheesecake is the base – then you can add whatever toppings you like.
Sometimes we do Oreo cookies to match the crumb layer. But you can do whole or crushed cookies of any type, add pieces of your favorite candies or brownies. The sky is the limit.
Just be sure that if they have a colored candy coating – like M&M’s or Sixletes that you add those after the cheesecake has been refrigerated and just before serving. The colors tend to bleed and sweat when expose to the cold air of the refrigerator – which is very unappealing.
When you can just press down with your knife without “sawing” with a serrated blade, cheesecakes cut the most neatly. Next, wash the knife in hot water (or put it in a large cup of heated water) and dry it off. Insert the blade’s tip into the center of your cheesecake and press it down and in. You can also slice your cheesecake using cheese wire or dental floss to get clean, smooth pieces. Remember that slice sizes are determined by the size of your cake.
Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan as you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.
However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.
This chocolate cheesecake 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 cheesecake 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 chocolate dessert recipe.
If you love this easy recipe for chocolate cheesecake, you’re going to love these other chocolate treats too. Please click each link below to find the easy, printable recipe!
Chocolate Covered Strawberries
Decadent Chocolate Ganache Tart
If you love this recipe for Chocolate Cheesecake 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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This easy strawberry fudge recipe brings together sweet buttercream, strawberry extract, and colored candy melts to create a beautiful red and pink strawberry fudge. It’s perfect for Valentine’s day but I enjoy it any time of year!
What I love about this simple recipe is that it’s a quick no-bake fudge. There’s no candy thermometer or double boiler to use here!
View postThis recipe for Classic Peanut Butter Cookies is simply the best for soft, chewy, and delicious cookies – straight out of great-grandma’s recipe tin. Best of all – these are an easy, NO-CHILL recipe!
This cookie recipe is so packed with peanut butter flavor. They are so delicious, making them a favorite among children and adults alike!
You just can’t go wrong with a soft and chewy peanut butter cookie. These have a light outer coating of granulated sugar that gives them the perfect crisp on the outside while having the most delicate crumble on the inside.
I spent some time over the past few months going through old boxes of heirlooms we have collected from family over the years. I was thrilled to find another one of my great-grandmother’s recipe tins.
There were so many recipes that I remembered from my childhood – I knew I had to make one of her great recipes that same day.
The family voted on her Classic Peanut Butter Cookies since I knew that the recipe had been passed down to her from her great grandmother – making it AT LEAST 5 generations old.
After a couple of batches keeping the recipe as written – I made a couple of tweaks to subsequent batches until I finally ended up with this one that I know you’ll love. It is peanut butter perfection!
These classic, chewy peanut butter cookies are just what you need for your next cookie swap, potluck, or party!
The ideal storage place for these is in an airtight container at room temperature. You may also wrap each cookie individually in plastic wrap or a zip-top bag and store them in the freezer for up to a month.
For this particular cookie recipe, it isn’t necessary. However, if you love your peanut butter cookies to be really thick and round, you can chill the dough for an hour or two to help slow the spread of the dough as it bakes. But in my opinion – these are perfect as they are.
You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
They may be baked ahead of time. Let the baked cookies cool to room temperature if you’d like to make them ahead of time. Then store them in an airtight container for up to three days before serving.
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.
To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.
Yes – that will work just fine. I just really love the added vanilla flavor you get when using the powder vs a regular extract. The powder is more concentrated so you have to use a lot less to get the same flavor impact.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Yes – if you like a little crunch in the peanut butter – using the crunchy variety is the way to go. They might not be quite as soft overall- but still quite tasty.
Peanut butter cookie dough is denser than other cookie doughs. The hash marks in the cookie dough balls actually flatten the cookies during baking, ensuring more uniform cooking. Cookies that aren’t pressed won’t cook evenly.
This super soft and chewy cookie recipe is 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 peanut butter 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 simple cookie recipe.
If you love this easy peanut butter 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 Classic Peanut Butter 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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Immerse yourself in tradition and flavor with this handcrafted Italian Christmas Cake, made with nuts, candied fruits, and citrus zest.
As the holiday season approaches, I want to share with you a recipe for homemade Italian Christmas Cake, or Panettone. This traditional Italian sweet bread, with its soft cake texture, bursts with the flavors of candied orange peel, lemon zest, and a rich blend of dried fruits and nuts.
Each slice of Panettone is a sweet reminder of the festive season, filled with warmth and joy. It’s become one of my favorite Christmas flavors, and I’m excited for you to try it!
View postThese super Soft Chocolate Sugar Cookies (or Rudolph Cookies during the holiday season) are incredibly easy to make! You’ll love them!
If you can’t decide between a classic sugar cookie and a super decadent chocolate cookie – you can get the best of both worlds with these Chocolate Sugar Cookies! The rich, deep chocolate flavor on top of a chewy, sugar cookie base is perfect for any occasion.
View postSoft, buttery cookies decorated with white chocolate and sliced pistachios make these the BEST Pistachio Cookies that everyone will love!
Looking for a festive cookie recipe to add to your Christmas baking list? Look no further! These pistachio cookies are easy to make and taste delicious.
They are great for serving at or bringing to a holiday party because they are so pretty. They are always the first thing to disappear whenever we make them for friends and family.
One of the things I love about these cookies is the pairing of the tender, buttery crumble of the cookie with the creaminess of the white chocolate coating.
Then you add the saltiness of the pistachios and it is a sweet and salty combo made in heaven. I know you’ll love these as much as we do.
I like to place mine in an airtight container and keep them at room temperature for up to 5 days. Just make sure the chocolate has been completely set before stacking the cookies into a container.
Pistachio cookies are a type of cookie that is sometimes made with pistachios crushed into the dough or decorated on top as a garnish. They are often flavored with vanilla or almond extract and can be decorated with pistachios or other nuts.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Pistachio cookies were first made in the 1800s by Italian immigrants who brought pistachios over from Pistoia, Italy. The cookies became popularized by the pistachio ice cream industry, and have since become a popular holiday treat.
Some variations of pistachio cookies include adding chocolate chips or dried fruit to the dough before baking.
You can also frost pistachio cookies with pistachio-flavored icing.
Another popular variation is to sandwich two pistachio cookies together with pistachio ice cream in the middle. Yum!
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, just roll between the plastic and then freeze. When you are ready to bake, let the dough sit at room temp for about 30 minutes – then cut the shapes and bake as directed.
This will depend on the size of the cookie cutters you choose to use. As you can see here – I used different sizes and ended up with about 30 cookies – including the small stars. If I had stopped with only the larger cutters, I would have had less.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking.
Make sure to cover tightly with plastic wrap so it doesn’t dry out. You do not need to let it sit out at room temperature before rolling and baking. Just proceed with the recipe as written when you are ready to bake.
You can also bake ahead of time – store the baked cookies in an airtight container and then decorate later on.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
The official way is to spoon the flour or corn starch into the measuring cup & level off. This makes sure the light and fluffy ingredients aren’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry. make sure to spoon and level when measuring.
I think you could possibly get away with using a hand mixer if you have firm beaters.
I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really it out and hold the shape once cut. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
I think that as long as the dough isn’t too large you can make them like drop cookies or rolled cookies. But rolling out with a rolling pin and using the cookie cutter makes them so much cuter.
This pistachio cookie 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 cut out 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 adorable cookie recipe.
If you love this Easy Pistachio 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 Pistachio 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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Looking for an easy meringue cookie recipe to impress your friends and family this Christmas? Look no further! These meringue cookies are simple to make and taste delicious.
Do you love meringues? Growing up they were my mom’s absolute favorite – so we had them in the house all of the time.
She would just pick them up at the store but since she was also a baker, every once in a while I’d wake up to find her making huge batches of them early on a weekend morning. It was positively wonderful!
Meringues are incredibly easy to make with a handful of ingredients that you probably already have in the house – especially during the holiday season.
They give the appearance of being difficult – so you can really impress everyone you gift them to. They don’t have to know that they were easy to make.
I really love that it’s easy to make this recipe in big batches – making it great for dividing between multiple gift trays for the neighbors and friends.
MOST IMPORTANTLY – make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the cookie.
Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.
You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.
Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it! But I highly recommend it.
Yes – if you aren’t a fan of peppermint extract or you are just craving a different flavor – you can use any extract flavor you like. I almost always make my meringues with vanilla – but once in a while, I will use cotton candy, coffee, cake batter, or even rum extract.
Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.
Sometimes because of the delicate nature of the meringue whip, it can separate as it dries out. If you want to avoid this, I recommend using Cream of Tartar. It helps stabilize the egg whites and prevent the dreaded cracking. If you don’t have it, this recipe can definitely be made without it!
Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.
Caster sugar, sometimes also spelled castor sugar is basically a super-fine grain sugar. Smaller than granulated sugar but not quite ground to the point of being confectioner’s sugar.
When shopping for Caster sugar you can also look for Superfine Sugar or Baker’s Sugar.
Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.
Yes – of course! If you want plain white meringues – just skip the step of painting the lines on the inside of the piping bag. If you want to make them a solid color – just gently fold in the desired color of food coloring before adding it to the piping bag. Be very gentle, making sure to not deflate the egg whites!
This recipe calls for granulated sugar – but you can use caster sugar because of its ultrafine texture – which makes it easier to dissolve in the mixing process.
You will also end up with a slightly lighter meringue due to the shortened mixing time.
This meringue cookie 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 homemade meringues 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 simple treat recipe.
If you love this Easy Meringue Cookie 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 Easy Peppermint Meringue 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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Church Window Cookies are an easy no-bake holiday treat made with chocolate, colorful mini marshmallows, nuts, and coconut made to look like stained glass windows. They are a Christmas classic.
Church windows are festive and fun, but oh so simple to make. Church windows can be made with your choice of nuts and made for any occasion.
I really love these because they are no-bake, which makes them so simple and easy to whip together in no time. Because we all know that this time of year is pure chaos. I like to keep it as effortless as possible while still making everyone happy.
View postCreate a batch of our quick and easy Frosted Christmas Cookies with a few everyday ingredients. They’re the perfect addition to your holiday baking. So soft, chewy, and full of flavor.
Who loves a good sugar cookie? They are a favorite in this house – which means we make them a lot.
While I like to enjoy them without any decorations – the family likes to have them iced or frosted. I’m not always in the mood for icing, which is where these Frosted Christmas Cookies come in. The frosting is easy to make and add to the cookies – a win-win!
What I love about these cookies is that they are so tasty – even without the frosting. But the frosting is so simple and so delicious.
Plus it spreads on fast – making it a great option for a cookie decorating party or just keeping it quick when you need a plate of cookies at the last minute.
I know you’ll love these as much as we do!
I like to place mine in an airtight container and keep them at room temperature for up to 5 days. You can also use a zip-top bag but I find they get jostled a bit too much with this and then you have broken cookies.
Keep in mind that even though the frosting will set and form a sort of crust – they will still get dented if you stack them or let them shift around in a bag. I like to keep them in a single layer as much as possible.
Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder.
Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.
Also – something to keep in mind- make sure you are placing the dough on a cool baking sheet. The cookies will bake differently if you are placing the dough on the hot baking sheet you just removed from the oven.
Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.
To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.
I like to roll the dough between my hands to soften the outside of the dough before baking – this helps the cookies have the freshest texture once they are baked.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking.
Make sure to cover tightly with plastic wrap so it doesn’t dry out. You do not need to let it sit out at room temperature before rolling and baking. Just proceed with the recipe as written when you are ready to bake.
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
I think you could possibly get away with using a hand mixer if you have firm beaters. But I must warn you, this dough is very thick and it will be quite an arm workout.
I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.
When making a sugar cookies recipe like this one, I like to keep the butter unsalted.
Yes, I do it often. You can use almond extract if you want a more traditional sugar cookie flavor. Sometimes I like to do 1/2 a teaspoon of each to balance out the flavors a bit.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
Unfortunately, this dough isn’t for rolling. But I do have a very good rolled sugar cookie recipe that is perfect for that.
Now I know that when you go to the store there are things like sanding sugar that is labeled as sprinkles. Those are not sprinkles.
Please make sure to use nonpareils as they hold their color better and their shape and won’t soak into the dough as easily. Or you can use jimmies – which are really great at holding their color and shape.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
If you love this Frosted Christmas Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Grinch Donuts is a fun Christmas morning breakfast. This easy donut and donut hole recipe – decorated with green frosting and a single Grinch heart make for the cutest holiday morning that the kids will love.
The holiday season is so incredibly busy. There is so much to do – especially on Christmas morning. No one wants to cook or spend all day in the kitchen. But we have to eat and we can’t live off of the candy in the stockings all day.
So I like to plan out some quick and easy breakfast ideas to serve on Christmas morning. I like to keep it simple, something I can make the night before and people can grab as they get hungry so there isn’t any pressure to sit down for a formal meal. That’s where these super cute Grinch Donuts come in.
View postCashew brittle is a delightful confectionery treat with a rich, buttery sweet brittle candy mixed with the salty crunch of cashew nuts.
Imagine biting into a piece of homemade cashew brittle: a perfect balance of buttery, sweet caramel infused with the rich, nutty crunch of premium cashews. This delightful treat has a golden color and a satisfying snap that makes it irresistible.
Whether you’re enjoying it as a mid-day snack or serving it at a gathering, cashew brittle brings a touch of homemade elegance to any occasion.
View postMake your holiday parties fun and festive with these Ugly Sweater Cupcakes. They are easy to make and bring so much joy and laughter.
Welcome to the world of Ugly Sweater Cupcakes – where the wackier, the better! These cupcakes are a fun, festive twist on the traditional cupcake, inspired by those delightfully gaudy Christmas sweaters we all secretly adore.
You’ll love these soft, fluffy cupcakes topped with vibrant frosting, sprinkles, and whimsical decorations, each designed to mimic the outrageous charm of an ugly Christmas sweater.
View postDecorated Christmas Wreath Cookies are a festive holiday dessert. Perfect for a cookie exchange or to enjoy with family and friends.
Are you short on time but do you want to give a semi-homemade gift? Or maybe you are hosting a cookie decorating party and you need ideas for how to keep it simple and easy without it becoming overwhelming.
I have the perfect solution for you. These Decorated Christmas Wreath Cookies are super cute and bring big smiles. You can make them with pre-packaged cookies and a handful of other ingredients.
They are so adorable and make it look like you spent all day in the kitchen – but in reality – they come together in about an hour. I know you’ll love them as much as I do.
What’s fun about these cookies is that they can be decorated however you like. Customize them for any holiday celebration or gathering.
The sky is the limit because everyone has a different creative idea for their wreath. This is why I love offering this as a quick way to put together a cookie decorating party for the little ones. It lets them do something creative and keeps their hands busy – even if they are taste testing as they go.
Once the chocolate has completely firmed up you can transfer them to an airtight container – making sure to keep them in a single layer.
These cookies do not need to be refrigerated and can be kept at room temperature for several days. I do not recommend stacking as the gel colors don’t firm up and will get ruined when stacked.
While you can use white chocolate chips and then tint the chocolate if desired, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.
I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed. PLUS it already comes in the color that I need – making it so much faster and easier. I have had instances where the white chocolate melted fine and then seized once I tried adding the food coloring.
The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these cookies.
You bet. You can coat the cookies with the chocolate ahead of time if you want to keep things simple when it comes time to decorate.
Just keep the coated cookies in an airtight container at room temperature. The chocolate coating tends to sweat when it sits out at room temperature after being refrigerated – which can make the decorating part more difficult.
All that being said – the decorations adhere to the cookies better if they are being added when the chocolate coating is still semi-soft and not fully set.
So, because we are melting the chocolate, I have found that chocolate chips don’t always temper well for recipes like this. Sometimes you need to add coconut oil to get it to melt creamy enough for it to coat the cookies well.
Sometimes – usually with white or colored chocolate- it likes to seize and then you are stuck with an unusable mess. I highly recommend using candy melts for this recipe.
Note – if using Nonpareils to decorate, there is a chance that they will sweat when refrigerated and the colors will bleed.
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.
These delicious Christmas Wreath Cookies use fudge striped cookies that are dipped in vanilla-flavored candy melts and decorated with sprinkles, candy, and edible glitter/sparkle gel! Decorate them any way you’d like to customize your own wreaths.
These cookies already taste delicious on their own, but already having a hole in the middle makes them the perfect cookie to use as a wreath.
It is anticipated that this recipe would take about an hour depending on how you choose to decorate them. The time may vary by how organized you are and how efficiently the chocolate melts in the microwave.
The time it takes to set will depend on the climate in and around your home. Warm and humid climates may take longer for the chocolate to solidify.
Yes. It is recommended that choosing types of toppings should be limited to dry ingredients, but you may choose to add your favorite topping.
If you love this Easy Christmas recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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A classic holiday treat – these buttery, chewy Christmas Rice Krispie Treats are made into Christmas trees and topped with festive sprinkles.
Do you love Krispie treats? We sure do – mostly because they are so easy to make and incredibly delicious. They were one of my mom’s favorites – so of course, we make them all the time.
A friend came over and like every time I have a friend over, we always end up in the kitchen. We wanted to create something quick and easy – with few dishes, that we didn’t have to wait forever before we could enjoy.
These super adorable Christmas Rice Krispie Treats were the perfect recipe. I know you will love them as much as we do.
I think you’ll love this recipe because not only are they quick to make – but you can make a ton of them in very little time. This makes it easy to have these as the treat you bring to a holiday party or a classroom party for the kids.
The little ones love to help with these. You can add some squeeze bags of frosting to let them decorate them like you would a cookie with candies and frosting.
You can also leave the colored sprinkles off and maybe dip them in melted chocolate before decorating too. The possibilities are endless.
These treats are best at room temperature. So once you add the pretzel, you need to wrap each one tightly with plastic wrap or place them in individual zip-top bags. I don’t like to place them all together in one large bag because they tend to stick together.
I don’t recommend refrigeration because the pretzels will absorb the cool, moist air and become soggy – which is no good.
You can also cover them in the pan and store them before cutting. (then just make your cuts and add the pretzels right before serving.
If you use a metal baking pan – just a bit of foil or press-n-seal on the top works just fine. But I like this baking dish with the lid for ease.
Yes – you can make this recipe with any size of marshmallows – just be sure to check this marshmallow conversion table below to make sure you are keeping that ratio just perfect when making these treats.
While I’m not a fan of freezing treats in general, I have plenty of friends that swear that these will do just fine in the freezer. If you plan to do this – I recommend doing it prior to adding the pretzels – for the same reason I mentioned above. The cool air makes them soggy.
I also recommend making sure you have color-fast sprinkles. The nonpareils used here tend to bleed when stored in a moist environment. This will not look pretty when you are ready to serve.
I recommend wrapping each bar individually in plastic wrap. Then place them all in an airtight container and freeze for up to 6 weeks. Let sit at room temperature to thaw before serving again.
For the best possible results – follow these tips so you can make THE BEST KRISPIE TREAT CHRISTMAS TREES EVER!
That is the best part about this recipe – it is so easy to make it into something different. You can change up the color of the food coloring – then just use cookie cutters to cut them into any shape you can imagine. So fun and easy enough to let the kids help out too.
If you love this Easy Christmas treat recipe, you’re going to love these other cute treats too. Please click each link below to find the easy, printable recipe!
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Simply the Best Chocolate Chip Cookie Recipe that’s soft, chewy, and packed full of chocolate chips. Great for any occasion, gifts, and more!
This time of year it seems I am baking nearly every single day. I don’t mind – as you probably guessed, I love to bake.
There is always someone we are whipping up goodies for around here. We have so many people in our lives that we are thankful for and we like to show our appreciation for them with something homemade.
This post is sponsored by Ghirardelli, all opinions are my own.
I’m happy to say that we have partnered with Ghirardelli to bring you this post. We thank them for helping us to bring you great recipes like these cookies today.
Don’t miss our double chocolate chip cookies and these amazing no-chill cowboy cookies!
When it comes to goodies – I probably make these chocolate chip cookies more than anything else. They are the most requested by friends and family and for good reason.
This particular cookie recipe is super soft and chewy and the cookies stay that way for days after baking. They are also super easy to make because we use melted butter. That means no mixer is required, the dough creams together nicely with just a whisk and a rubber spatula. Gotta love that!
But what I really love about these cookies – THE CHOCOLATE CHIPS! These cookies are made with Ghirardelli Bittersweet 60% Cacao Baking Chips which adds the perfect chocolaty flavor with just the right amount of sweetness.
Aside from just loving the texture and flavor of Ghirardelli, I choose Ghirardelli because it is high-quality chocolate. When I’m baking for friends and family, I want only the best. It is everyone’s favorite and their eyes light up when they see the package.
With Ghirardelli’s “Bean to Chocolate” sustainability and sourcing practices, I can feel good about my chocolate too.
But most of all – I love that I can find quality chocolate while doing my weekly shopping at Walmart. It makes it simple and easy to add to my order – saving me time and money.
I like to place mine in an airtight container and keep them at room temperature for up to 5 days. You can also use a zip-top bag but I find they get jostled a bit too much with this and then you have broken cookies.
Don’t miss our Chocolate Chip Cookies without Brown Sugar
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter or eggs. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Because we are using melted butter, the dough is very soft when it is first blended together. If you were to try to bake the cookies when the dough is like this – the dough would sort of melt together into one big, flat cookie on the sheet pan. Please, please chill the dough for a minimum of 3 hours.
Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder. Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.
Also – something to keep in mind- make sure you are placing the dough on a cool baking sheet. The cookies will bake differently if you are placing the dough on the hot baking sheet you just removed from the oven. Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.
Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.
To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.
I like to roll the dough between my hands to soften the outside of the dough before baking – this helps the cookies have the freshest texture once they are baked.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
**For a little something extra – tuck a Walmart gift card in with the cookies and bags of Ghirardelli chocolates. Gift cards are always appreciated and then your recipient can use the card to buy more Ghirardelli too!
I like to add cornstarch because it is the little secret ingredient that helps keep the cookies extra soft. I’m super picky about my cookies and often won’t eat homemade cookies beyond the first day because they dry out too much for my taste.
But the cornstarch in these cookies keeps them just as soft as the first day – even into day 4. (if they last that long in your house) You can leave it out if you don’t have it without changing anything else in the recipe. But I highly recommend it.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. You do not need to let it sit out at room temperature before rolling and baking. Just proceed with the recipe as written when you are ready to bake.
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
Be sure to head to Walmart to pick up Ghirardelli Bittersweet 60% Cacao Baking Chips for these cookies. While you are there, be sure to grab Ghirardelli Chocolate Caramel Squares and/or Ghirardelli Peppermint Bark Squares to pair with the cookies as a nice little gift package.
If you prefer to shop online as I do, here are the links to the products for easy shopping.
For the Cookies
For the extras in the gift basket
These are a STAPLE in our house during the holiday season, which makes it so nice to be able to gift our favorite goodies to those we hold dear to our hearts too. Ghirardelli really Makes the Holidays a Bite Better.
If you love this easy cookie recipe, you’re going to love these other great recipes using chocolate chips too. Please click each link below to find the easy, printable recipe!
If you love this recipe for the Best Chocolate Chip 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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These indulgent chocolate chocolate chip cookie bars aka double chocolate chip cookie bars are an excellent recipe for making classic, all-time favorite chocolate chip cookies in a bar form.
A match made in heaven: gooey melted chocolate chips inside chewy, thick cookie dough bars. More chocolate never hurts anyone, especially during the Christmas season.
View postSoft sugar cookies cut into cute Grinch faces and decorated with sweet royal icing. These Grinch Cookies are the perfect holiday treat for kids of all ages.
Do you or your kids love the Grinch? We all grew up with that iconic character and I think we all probably know a few people in real life that we might refer to as the Grinch. (lovingly or otherwise) I kid!
This time of year I love to make something super cute and this year it was these Grinch cookies. I invited a friend over who is great at cookie decorating and we had a little holiday fun making these adorable little goodies.
My mom was always the one to make goodies like these. She was so patient with the process and made them turn out so adorable.
I love that these ones have eyelashes – just like my mom used to make on all her faces she would create when making fun decorated treats like this. The best part is that you can get as creative as you like with these cookies.
They make a great treat for an office party, fun church potluck, kids class party, or leaving out for Santa. I know you’ll love them as much as we do.
You can store the frosted cookies for several days in an airtight container. Be sure to store between layers of parchment paper so they are less likely to stick together.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. You may need to let it sit out at room temperature for about 10 minutes before rolling out and cutting into shapes.
You can also make the cookies up to 2 days prior to decorating them. Just make sure to cool them to room temperature before placing them in an airtight container.
This works great if you are hosting a cookie decorating party. Just make all the cookies a couple of days before the party and then they are ready to go when you have all those extra hands to get them all decorated.
PRO TIP – Dip your Grinch cookie cutter and stamp in flour between cutting out and stamping cookies to make sure the dough doesn’t stick to the cutter or stamp.
Royal Icing with Egg Whites: If you cannot find meringue powder or prefer to use raw egg whites, you could just replace both the water and meringue powder called for in the recipe with 2 large egg whites and 2 teaspoons of lemon juice.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it and cut it. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
I understand wanting to cut this recipe in half. Aside from trying to cut an egg in half – there is already a small amount of dough overall, cutting the recipe would make it more difficult to work with.
You would be better off making the recipe as written and then freezing half of the dough for a later time.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
You can, and we do it often. I actually find it easier to work with a larger portion of dough – but I do have to use my larger mixer to accommodate the increase in volume.
This Grinch Sugar Cookie Recipe is SUPER CUTE 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 decorated sugar cookies 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 cookie recipe.
If you love this Grinch Cookie recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Grinch Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Super soft and chewy ginger cookies dipped in white chocolate and decorated for the holiday – These White Chocolate Ginger Cookies are sure to warm up any winter day.
Everyone who knows me also knows that I am a ginger cookie fanatic. They are my absolute favorite, and I eat ginger cookies year-round.
So now that it is the holiday season it is only natural for ginger cookies to make an appearance here because ginger cookies are an absolute holiday staple. Ginger cookies and Christmas go hand in hand – so, of course, we make these each and every holiday season. I know you’ll love them as much as we do.
View postSnowman Cookies are fun for the kids and super easy to make with just 4 ingredients. Great with hot chocolate on a chilly day!
Who doesn’t love fun and festive holiday cookies? These snowman cake mix cookies are super easy to make, and they’re sure to bring a smile to everyone’s face. Plus, they’re perfect for a last-minute treat!
This homemade vanilla cupcake recipe is topped with a swirl of red and green frosting making these Christmas Cupcakes a festive way to celebrate the holidays.
Growing up I had a lot of cake around. You see, my mom decorated cakes professionally when I was really little and then continued to do them for friends on the side for special occasions.
So for me – the holidays just wouldn’t be the same without cupcakes or some sort of cake around. A friend of mine came over and we whipped up these whimsical Christmas Cupcakes with red, green, and white swirled frosting that are positively delicious.
View postIndulge in the perfect blend of rich chocolate and refreshing peppermint with our delectable Chocolate Peppermint Cookies.
Today, I’m excited to share with you a recipe that’s sure to bring holiday cheer to your kitchen – Chocolate Peppermint Cookies. Have I caught your attention? My mouth is watering already!
These cookies are a perfect blend of rich chocolate flavor and refreshing peppermint, making them an irresistible treat for Christmas. They are seriously yummy. Imagine biting into a soft, chocolatey cookie, enhanced with the crisp, cool flavor of peppermint, and adorned with a sprinkle of crushed candy canes.
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