Deliciously Easy Recipes
Whether you’re looking to make a bunch of cookies for cookie exchanges or Christmas parties, or you want to create an amazing holiday cookie platter at home, you can’t go wrong with these Christmas shortbread cookies.
These cookies are just a basic buttery shortbread but they’re decorated with holiday colors and dotted with chocolatey goodness. And they couldn’t be easier!
Candy Cane Cookies are peppermint cookies shaped like candy canes. Their festive look is perfect for a cookie exchange or holiday party.
Candy canes are synonymous with the holiday season. This is why these candy cane cookies are an absolute must to make.
Not only are these super adorable – making them perfect for cookie exchanges, neighbor gifts, potlucks, and leaving out for Santa – but they are super delicious too. Soft and chewy with a slight hint of peppermint flavor – YUM! Don’t forget the hot chocolate to go with these too!
My favorite thing about these cookies is their whimsical shape. Those red and white twists just make me smile. But then you add how quick and easy they are to make and they rise to the top of my list when making treats to give away.
I’m all about homemade gifts because they are so much more personal. So this time of year I almost always make cookies – because I’m already baking anyway and they come from the heart.
I guarantee these will bring HUGE SMILES to everyone you give them to!
Because this recipe requires whipping the butter and then the dough at a high speed to create the right texture, this will require some sort of mixer to achieve the final end product of this cookie. However, you don’t need to use a stand mixer, these can be made using a hand mixer too.
Actually- with this cookie recipe, no chilling is required – which is why I love it so much. You need the dough to be soft and pliable so you can roll it into the ropes and then twist it into the candy cane shape. So these cookies are not only delicious but quick to make too.
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.
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.
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.
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.
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.
Make sure you are measuring those ingredients correctly, and that those ingredients are fresh. Things like baking powder can be less effective within just a few months after purchasing.
But just make sure the butter is at room temperature when you start the mixing. If the cookies are flat- your room could just be too warm, making the butter too soft. If that is the case, you might need to chill the dough for a few minutes.
Once the cookies have completely cooled, you can place them in an airtight container and keep them at room temperature. These tasty little cookies will keep in an airtight container for up to five days.
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.
But if you are making these for a cookie exchange or to give as gifts for neighbors – doubling is recommended.
This peppermint 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 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.
If you love this Easy Candy Cane Cookies recipe, you’re going to love these other holiday cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Peppermint Candy Cane Shaped 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!
Who says the Grinch doesn’t have a heart? These sweet and salty Grinch Chocolate Covered Pretzel Rods are dipped and drizzled in rich green chocolate and topped with a single red heart. These delicious treats will make any holiday sweet!
Does your family love the story of The Grinch? I grew up with the original version and we love watching the un-animated version that came out many years ago.
So we decided to whip up some cute little Grinch-Inspired chocolate-covered pretzel rods. I love the neon green paired with the single red heart. Not only are these super simple to make, but the kiddos love them too.
What’s even more fun is that they are so easy to make – you could even let the little hands help out. I know our kids loved to be in the kitchen helping me with goodies every chance they got.
It makes for special family memories, and quality bonding time too. So turn on some holiday tunes, gather the kids and whip up this super easy treat that you can enjoy while watching The Grinch movie later on.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate 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.
Because pretzels tend to get soggy when exposed to moist air (as you find in a refrigerator or freezer) I don’t recommend trying to refrigerate or freeze these pretzel rods. Just place them in an airtight container and keep them at room temperature.
Do keep in mind that depending on the age of the candy melts and your climate – the chocolate may bloom (look like it has a white film on it) after a period of time.
While it is unappealing – there is actually nothing wrong with the chocolate and it is still fine and safe to eat.
If cake pops, chocolate truffles, or other chocolate-dipped treats intimidate you, don’t fret! These chocolate-covered pretzels are SO much quicker and easier and you can customize them a million ways. These Grinch-inspired pretzels take very little time to make start to finish and are perfect for packaging up in Christmas treat bags for the little ones!
While you can use white chocolate chips and then tint the chocolate to make these pretzels, I have found that it often requires a bit more 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 pretzels.
Note – if using Nonpareils to decorate, there is a chance that they will sweat when refrigerated and the colors will bleed.
I haven’t tried using sugar-free chocolate. But I think that will work just fine. If you give it a try, please let me know how it turned out.
You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.
This Grinch Chocolate Covered Pretzel Rods 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 chocolate covered pretzels 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 cute holiday recipe.
If you love this Easy Chocolate Covered Pretzel Rod 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 Grinch Chocolate Covered Pretzel Rods 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!
Christmas Pinwheel Cookies are so fun to make and are perfect for parties, gifts, or enjoying with your favorite holiday movie. Merry Christmas!
My friends – this time of year our house basically turns into cookie central. We have so many cookies being made around here – but the one recipe that is most requested is the one for these Christmas Pinwheel Cookies.
These cookies are soft and chewy and say fresh for UP TO A WEEK if kept in an airtight container. That’s what makes them great for parties, mailing to family out of town and leaving them out for Santa to enjoy on Christmas Eve.
The family thinks I’m crazy because I typically don’t like cookies beyond the first 24 hours. But that is with most other cookies. These are unlike any other cookie – they are just as good on day 4 as they are on day 1 – which is HUGE for me.
These cookies stay so soft and chewy and you just can’t beat that adorable, whimsical swirl in those fun Christmas colors. These are definitely at the TOP of my favorites list when it comes to treats. I know you’ll love them too.
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.
I understand wanting to cut this recipe in half. But it would be quite difficult to separate that small amount of dough into separate parts and then roll it into the log.
You would be better off making the recipe as written and then freezing half of the dough for a later time.
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, 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.
Once the cookies have cooled to room temperature, place them in an airtight container or zip-top bag. They should stay soft for several days. I don’t recommend refrigerating them.
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.
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.
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.
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.
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 pinwheel 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.
If you love this Easy Pinwheel 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 Christmas Pinwheel 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!
Decadent, soft, and chewy Nutella cookies packed with vanilla, chocolate, and hazelnut flavor and loaded with gooey Nutella filling.
Yummy cookies are an easy sweet treat and dessert for both: every day and holidays. The thicker, the chewier cookies are and the more the filling is oozing – the better. And nothing pairs better with perfectly soft and chewy cookies than a generous dollop of Nutella spread.
View postTwist on the traditional holiday treat with this Velveeta Fudge. It’s so creamy and easy to make. Plus, it’s a great conversation starter.
Today, I have a unique and delightful recipe to share with you – Velveeta Fudge. Yes, you read that right!
This fudge, with its creamy texture and rich chocolate flavor, is a delightful twist on traditional fudge recipes. The secret? Velveeta cheese!
View postRicotta Cookies are the tastiest cookies! This classic Italian treat is perfect for Christmas but so good that they’ll be on your cookie tray year round!
This time of year tradition is important. With most of our family gone, we like to try to bring back the things that remind us of those people we have lost.
I grew up with goodies like these ricotta cookies. They were always there at our holiday gatherings. So it just makes sense to make sure they continue to be a holiday favorite for years to come.
Ricotta cookies are soft with a moist crumble. While they contain lemon zest and ricotta cheese – you don’t really taste either of them prominently in the cookies.
The lemon flavor is light and gives a fresh taste, while the ricotta helps with the texture of the cookies making them positively irresistible.
Once the icing hardens, you can place the cookies in an airtight container and keep them at room temperature. These Ricotta Cookies will keep in an airtight container for up to five days.
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.
Make sure you are measuring those ingredients correctly, and that those ingredients are fresh. Things like baking powder can be less effective within just a few months after purchasing.
But just make sure the butter is at room temperature when you start the mixing. If the cookies are flat- your room could just be too warm, making the butter too soft. If that is the case, you might need to chill the dough for a few minutes.
Ricotta is typically located near the milk and eggs in most grocery stores.
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.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles. You want to make sure you are buying nonpareils.
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 or on top of a moist icing, it will sweat & the color will bleed out.
That being said – the nonpareils will also bleed if refrigerated or frozen – they just take a bit longer to do so than if you used sanding sugar.
Ricotta cookies are typically made with ricotta cheese, sugar, eggs, baking powder, and vanilla extract.
Also known as Hares or Lepre, they are an Italian tradition typically eaten during Christmas time. Ricotta cookies are very easy to make, keep well and taste delicious! Ricotta Cookies were first made as a tradition in the Italian town of Campagna.
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.
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.
Because this recipe requires whipping the butter and then the dough at a high speed to create the whipped texture, this will require some sort of mixer to achieve the final end product of this cookie. However, you don’t need to use a stand mixer, these can be made using a hand mixer too.
You bet – if you want to make fewer cookies – this recipe reduces well. However they make a great gift for friends and family – or you could take a goodie tray to the local fire or police department. I’m sure they would appreciate it.
Yes, these can be frozen – but are best when frozen before decorating. To freeze, just roll the cookie dough into balls & then place the dough balls on a plate or cookie sheet & flash freeze them.
Once they’ve been flash-frozen, transfer them to a zip-top bag & freeze for up to 1 month. When you want to make the cookies, just thaw the dough for 20-30 minutes, place it on the baking sheet, add the decorations, and bake!
I don’t recommend trying to freeze with the decorations as the nonpareils will bleed when exposed to the moist air. This will result in a less than desirable look. Please add those just before serving.
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.
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.
This 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 cookies before, & you might be a bit nervous – but you’re going to love these. 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 Easy Ricotta Cookie recipe, you’re going to love these other holiday cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Ricotta 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!
This is a rich, creamy, decadent Christmas Cheesecake with a hint of peppermint, a chocolate Oreo crust, and decorated with festive candy. Positively delicious and the perfect cookie alternative treat for Santa.
Our family sure loves cheesecake. My New York-style recipe is nice and thick and oh so creamy. So I wanted to spin-off of that and make something for the holiday season
I paired down the recipe, used a chocolate mint Oreo crust, added a hint of peppermint flavor and, of course, holiday sprinkles to make it super festive. It is fun, cute, and oh so tasty!
While cookies are the traditional treat to leave out for Santa or to serve at a holiday gathering – I’m always wanting to change it up and offer something different. Also – Santa is often asking me to cheesecake and I’m happy to oblige.
Especially when the cheesecake whips up so easily as this one does. Plus it’s just so cute with all the holiday colors and candy. You can’t go wrong with this one.
The lumpy filling comes from the cream cheese being too cold. When you add the other dry and room-temperature ingredients to the cold cream cheese, it won’t blend and emulsify with the ingredients completely, leaving little lumps of cream cheese speckled throughout the filling.
Oh yes, of course! You don’t have to add holiday candies to this cheesecake unless you want to. Adding other toppings like chocolate sauce, fresh fruit, plain caramel sauce, crushed cookies and so much more.
While many think it originated in New York, cheesecake actually originated from Greece about 4000 years ago. There they would pound cheese into a thick paste and sweeten it with honey before adding to a crust made with wheat.
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.
Of course. If you don’t want to use Oreo cookies, you can use about 9 full-sized graham crackers (the rectangle) instead. You can also substitute another cookie that has a firm crumble.
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.
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.
Honestly, this really depends on how large or small you cut them. But I like to cut a decent-sized slice because when it comes to dessert, I don’t mess around.
You can reasonably get 16 slices out of this cake and not be skimpy.
You don’t have to have a stand mixer to make this recipe. Using a handheld mixer & a very large mixing bowl will work just fine for the batter. Just make sure your ingredients are at room temperature & that you blend everything really well.
Just keep it refrigerated 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.
Make sure to cover the pan with plastic wrap or foil before refrigerating.
Keep in mind that when you add the colored candies and then refrigerate them – the moist air will cause the colors to bleed. It also tends to cause the peppermint candies to melt.
So this does make for an unappealing dessert. I recommend only adding them at the time of serving and consider removing them before refrigerating the remaining cake.
Yes, absolutely. If you are one that really loves a thick crust that comes up the sides of the cheesecake, just double the ingredients for the crust portion of this recipe & make sure that it is chilled & solid before adding your filling.
Keep in mind that doing this it will make the filling less likely to fit inside the 9″ pan – if you are doubling the crust – I do recommend moving up to the 10″ or 12″ pan.
I recommend freezing the cheesecake before the candies are added. Leave the cheesecake in the pan, cover with plastic wrap and then foil. Freeze for up to 3 months.
When serving you can add the candies to the thawed cheesecake.
Cutting this recipe in half would drastically change the baking time. For the best possible result, it would be better to make the recipe as it is written & then give away or freeze whatever portion you won’t use immediately.
That being said, this cake will keep for 4-5 days, so there is plenty of time to enjoy it all.
Absolutely! You don’t have to add the buttercream frosting to the top of the cheesecake. You can add a layer of whipped topping instead.
Of course, the traditional New York-style cheesecakes have a layer of sour cream on top. But that doesn’t seem very festive to me – which is why I went with the frosting instead.
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.
This holiday cheesecake 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 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 cheesecake recipe.
If you love this Easy Christmas Cheesecake 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 Homemade Christmas Cheesecake 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!
Whipped Shortbread Cookies are so festive! They are super easy to make, positively delicious, and are beautiful for the holidays.
This time of year cookies are made in abundance in our house. Seems every single week I have several batches of various types of cookies being baked at any given time. No one around here is complaining about that.
One cookie that is a holiday classic, but is often overlooked are these whipped shortbread cookies. They are so simple to make.
These require only a small handful of ingredients, are egg-free and if you don’t add the additional dipped chocolate, they can be done and ready to enjoy in under 30 minutes. Pretty good if you ask me!
Now – I love these cookies because they can be decorated in so many ways – and they always look so pretty. This makes them perfect for just about any holiday.
The hubs, he loves these cookies with his coffee. I think it’s because they aren’t too sweet, with most of the sweetness coming from the decorations. These are more buttery and just sort of melt in your mouth.
Whipped Shortbread is a shortbread that has been whipped using a mixer to add lightness to the dough and then decorated with some sugar or sprinkles for decoration. Whipping the dough gives it an airier texture than a traditional rolled and cut shortbread cookie.
Whipped shortbread is often used on holidays such as Christmas, Thanksgiving, Easter, New Year’s Eve, etc. These Shortbread Cookies can be decorated with sprinkles or candies on top to make them look amazing.
Once the melted chocolate hardens again, you can place the cookies in an airtight container and keep them at room temperature.
This recipe works best when made in full. However, you can make the full batch of dough and then divide it – freezing the other half 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.
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.
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.
Normally I would tell you to make sure you are measuring those ingredients correctly, but these particular cookies don’t call for those ingredients.
But just make sure the butter is at room temperature when you start the mixing. If the cookies are flat- your room could just be too warm, making the butter too soft. If that is the case, you might need to chill the dough for a few minutes.
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 cookies too dry.
Because shortbread can get quite crumbly very easily with too much flour – please be sure to measure the flour for these cookies as described above.
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.
Nope – that is what I love about these cookies. No chill time is required – which makes them super fast when the cookie craving strikes.
Because this recipe requires whipping the butter and then the dough at a high speed to create the whipped texture, this will require some sort of mixer to achieve the final end product of a whipped cookie. However, you don’t need to use a stand mixer, these can be made using a hand mixer too.
Yes, these can be frozen – but are best when frozen before decorating. To freeze, just roll the cookie dough into balls & then place the dough balls on a plate or cookie sheet & flash freeze them.
Once they’ve been flash-frozen, transfer them to a zip-top bag & freeze for up to 1 month. When you want to make the cookies, just thaw the dough for 20-30 minutes, place it on the baking sheet, add the decorations, and bake!
This shortbread 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 shortbread before, & you might be a bit nervous – but you’re going to love these cookies. 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 Easy Shortbread Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Chocolate Peppermint Shortbread Cookies
Peppermint Shortbread Kiss Cookies
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Easy No-Cook Fudge is a quick holiday recipe made with just 5 simple ingredients (+ any mix-ins) whipped together and chilled before serving.
I’m so excited for the holiday season! We are getting the house decorated and I am whipping up so many treats.
This is such a fun time of year – but a busy one too. This is why I am always looking for ways to streamline our favorite things so we can still enjoy them, even when the schedule gets too full. That’s where this super easy no-cook fudge recipe comes in!
I’m excited to partner with Reynolds Wrap® for this post.
I like to use Reynolds Wrap® Heavy Duty foil in this recipe because it won’t tear and makes clean-up an absolute breeze. It has a new blue box with the same great quality and strength. It’s easy to find when I shop, I can just add it to my weekly online Walmart order – saving me time and money!
View postTiramisu Cupcakes are loaded with expresso and Kahlua flavors and topped with sweet mascarpone frosting and a dusting of cocoa powder.
Get ready to be whisked away to a little piece of dessert heaven! You love tiramisu cake, right? I mean, does cake really get any better than that?
Well, maybe it does. What if we could take that amazing tiramisu flavor that we all know and love and shrink it down to cupcake size?
View postStruffoli is a deep-fried dough or pastry that is covered with honey or syrup and topped with sprinkles. It is thought to bring good luck to the home it is made in.
When it comes to the holidays, I’m all about making traditional and nostalgic treats. So I’m always looking back at old family photos to see what was included in the holiday spread.
I’ll often see something I had completely forgotten about or something that I had been trying to pinpoint for years so I could recreate it now for the family to enjoy. One of those recipes is Struffoli.
View postThumbprint Cookies (Thumbprint Jam Cookies) are a classic holiday treat that everyone loves! They are simple to make and easily customizable too!
Thumbprint cookies make wonderful Christmas or holiday gifts. We love these cookies because they are also very easy to decorate for any holiday or occasion, making them suitable even for children to help with.
These cookies can be decorated with icing and sprinkles, candies, nuts, or almost anything that will fit inside the thumbprint indentation! We loved making them for neighbors in the past and love that they can even be made in many different flavors.
I can’t remember a time growing up when these cookies didn’t make an appearance during the holiday season. This is why they continue to be a holiday staple around our house each and every year!
Thumbprints come together quickly and will keep for up to a week if kept airtight. They really are the perfect edible gift and definitely a delicious treat for any holiday party.
Thumbprint cookies are the classic holiday cookie. They are also known as Thumbprint Jam Cookies or Thimble Cookies for the manner in which they were prepared when they were first created.
These cookies are very simple to make and require minimal prep time. Thumbprint cookies are basically a simple shortbread cookie dough with added jam. They can be made in many flavors and can even be found filled with jelly or chocolate!
Thumbprint cookies were traditionally decorated with the thumb of the person who baked them (giving them their name), but today these classic cookies can be wonderfully decorated for any holiday or occasion.
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. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.
These cookies are very easy to store. They will last about a week if stored in an airtight container at room temperature.
Yes, these cookies can be frozen for up to three months. They are also very good when made ahead of time and enjoyed later!
I’m sure you can find a recipe out there that doesn’t call for finely chopped nuts – but in my experience, they are essential to making this classic cookie.
Not only does it work as a replacement for additional flour, which helps hold the dough together – but it also gives a wonderfully nutty flavor and texture to the cookies once they are baked.
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.
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.
For this recipe – no, we aren’t baking the jam into the cookies. However – there are recipes out there that do call for that. If you want to do that, make use to use a small amount of jam so that it doesn’t drip out of the indentation once it becomes liquified when it gets hot.
It will eventually solidify and become stickier once the cookies cool down again – but you want to make sure to keep it intact while they are baking. For this reason, we choose to add the jam after they are baked.
This is the best part about these cookies – you can add just about any jam, jelly, or preserves to the center. You can even add melted chocolate or caramel to the center if you like. My favorite version is with our homemade mixed berry jam or with our 3-ingredient blackberry jam. However- the most popular version this time of year for most people uses raspberry jam.
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.
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.
This cookies 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 cookies with jam 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 classic cookie recipe.
If you love this EasyThumbprint Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
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Our moist and deliciously spiced gingerbread cake is a holiday tradition. It’s perfectly festive for the holidays – Thanksgiving to Christmas!
This gingerbread cake is perfect for the holidays and will make you feel at home with the sweetness and zing of molasses and spices. (Be sure to check out my Spiced Eggnog Cupcakes with Eggnog Frosting and my Sugar Cookie Hot Chocolate Bombs too)
When decorated with orange and rosemary is a great holiday dessert. It’s not only delicious and so moist but decorating it is also very easy and fun.
You can go as simple as you like with this Gingerbread Cake; it is the perfect holiday centerpiece!
I don’t often feel like going through all of the prep and work to make a traditional Gingerbread House, Gingerbread Men, or even Gingerbread Cookies this time of year. But, I still want that wonderful holiday flavor of gingerbread.
I love this cake because it is simple to make yet packs a big punch when it comes to serving it. It is beautiful on the holiday table and everyone always loves this Gingerbread Cake.
Gingerbread cake is a popular dessert during the holiday. Gingerbread cake is made with ginger spice and molasses. This cake can be decorated in several different ways; you can decorate it like Gingerbread Cookies or even Gingerbread Men.
These make fabulous gifts for all your friends & neighbors. We like to pick up these disposable pans for gift giving. You could also just use the reuseable, baking pan & make that part of the gift.
I really love this baking pan. It is so versatile & works great for all my loaf cakes recipes & bread recipes.
Yes, it can. Remove the cake from the pan & wrap it first in plastic wrap & then in foil before placing it in the freezer. I recommend doing this before decorating as it will last the longest.
The wrapping is the best way to ensure that the cake stays moist & doesn’t dry out. Be sure to label with the date before freezing. Also, if you are adding the glaze, be sure that it has set before wrapping the cake.
Gingerbread Cake is a classic holiday dessert. This cake is known for its spicy flavor and it is often served with Gingerbread Chai Tea, Gingerbread Coffee, or sometimes even a Gingerbread Smoothie.
This classic holiday cake uses ginger spice and molasses as the main ingredients which give Gingerbread Cake its rich taste. Interestingly it can even be made vegan with the right ingredients!
White Chocolate Ginger Cookies
You can keep this loaf cake in the baking pan & cover it with plastic wrap or foil. If you have removed it from the pan for decorating and serving, place any remaining cake slices in an airtight container at room temperature.
You can also keep it refrigerated until you are ready to enjoy it. This extends its freshness & flavor. Just heat the individual slices in the microwave for about 8-12 seconds on a microwave-safe dish before eating.
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.
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.
Absolutely. You can replace or add vanilla extract to this glaze recipe. Or you can use something delicious like a cinnamon or sugar cookie syrup in place of the milk for a completely different twist.
Gingerbread is a cake, not bread. This cake is made with molasses and spices, baked in an oven.
Gingerbread cookies, however, are gingerbread’s savory cousin. However, the cookies only have flour, baking soda, spices, and butter. They use the same ingredients as Gingerbread Cake but there are some changes to the preparation method. In contrast, gingerbread cake has flour, baking powder, butter, brown sugar, molasses, and spices.
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 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 homemade cake loaf 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 Gingerbread Cake recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!
Be sure to check out…
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Lush creamy cheesecake infused with vanilla flavor over sugar cookie crust and loaded with Christmas-colored sprinkles. It is a creamy, rich, and delicious dessert for the holiday season.
Do you love sugar cookie flavor? And what about cheesecake?
View postMaking snickerdoodle cookies just got easier! These SUPER SOFT Cake Mix Snickerdoodles are made with just 5 ingredients and are SO QUICK and SIMPLE to make. Perfect for gifting, holidays and so much more.
When it comes to cookies, snickerdoodles top the list around our house. It could be because they are coated in cinnamon and sugar and everyone in our house is crazy for cinnamon.
I had a request for snickerdoodles, but it was right during apple harvest time and I needed something quick. So I decided to give them a try with my cake mix cookie recipe to create these Cake Mix Snickerdoodles.
I have to say they were a hit! Super quick and so easy. If you want traditional snickerdoodles – be sure to try my classic Snickerdoodle Cookie Recipe that you can make with or without white chocolate chips.
View postThick buttery pistachio pudding cookies packed with vanilla, melting white chocolate chips, and chopped pistachios, all colored green like a true pistachio! The best part? They come together in 20 minutes!
If you are bored with chocolate chip cookies and you need something chewy and loaded with flavors, try my twist on the amazing Italian pistachio cookies.
View postThis Easy Pecan Pie recipe is an excellent recipe for Thanksgiving or Christmas. It can be easily prepared and it’s simply delicious! This recipe will provide you with one 9-inch pie that serves about 8 people.
What’s your favorite pie when it comes to the holidays? I know that pumpkin is super popular this time of year but I think that one pie that often doesn’t get the attention that it deserves is pecan pie.
In the southern region of the United States, the recipe for pecan pie was extremely popular as far back as the early 1800s. In fact, American recipes for pecan pie were first published as early as 1828.
View postFall is a favorite time of year because cinnamon smells so good when it’s baked, which is why this Cinnamon Cookies Recipe is always a hit!
Cinnamon is such a popular spice and is used in many types of desserts because it makes them really tasty. In fact, cinnamon cookies are my favorite type of cookie!
I love to bake cinnamon cookies – especially this time of year. So warm and inviting – the family can’t wait for these cookies to even cool down before they are devouring them one by one.
View postThere’s nothing like a big slice of pumpkin pie on Thanksgiving, but that much pie can be difficult to finish! I made these mini pumpkin pies last year and they were a huge hit.
They’re kind of like little individual pumpkin pies made with or without homemade crust and much easier to eat than a slice. (Make them with my no-fail favorite homemade pie crust recipe!)
The great thing about these mini pumpkin pies is they’re easy to make and most of the pumpkin pie ingredients are probably already in your pantry!
I love these little pumpkin pies because not only does it make serving super easy. Everyone can just grab their own and go. But they help keep portions small instead of the possibility of a much larger piece of pie.
Besides – with the kids gone, our holidays are smaller now. Having individual pies makes it easy for me to serve a couple for what we want for the holiday and a day or two after. Then I’ll wrap up and freeze the remaining pies for us to enjoy whenever the craving strikes.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I like to transfer the pies to an airtight container or cover each tightly with plastic wrap or foil and keep them refrigerated for up to 3 days.
Keep in mind that the homemade whipped cream won’t be so pretty when you remove the cover the next day.
I recommend just scraping that whipped cream off and adding some fresh whipped cream when serving.
Yes, pumpkin pie is best when it’s had time to sit in the refrigerator overnight or for at least 3 hours, but you can also make pumpkin pies 1-2 days in advance.
You bet and it is super easy. Just thaw the tub and then transfer it to the piping bag to add your decoration.
You can also just add a nice large dollop on top of the pie and spread it in a whipped fashion instead of piping it on in a design.
You can. Instead of cutting out the smaller crusts, keep it whole and line the pie dish. Bake at 375°F for about 50 minutes. You may need to protect the edges of the crust halfway, keep an eye on it.
Pumpkin Pie will last in the refrigerator for 3 to 5 days.
You could, although it’ll be a little more watery. I have not made it using fresh pumpkin so I can’t tell you exactly how much to use, but I would definitely make sure the cooked pumpkin has completely cooled before you start using it.
Pumpkin pie is best served at room temperature or cold, but it can also be warmed before serving. To warm pumpkin pie place in the oven at 325°F for about 10 minutes.
It is best to eat these pumpkin pies cold, also there is whipped cream on top so heating is not an option.
Absolutely! Wrap each mini pumpkin pie tightly with plastic wrap before adding the whipped cream on top and freeze for up to 6 months.
Yes, absolutely, that will work just fine. The squirt top variety in the can will give you a similar look but does not contain the stabilizer to keep it looking pretty for a long period of time.
This mini pumpkin pie 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 homemade pie before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe.
If you love this Easy Mini Pumpkin Pies recipe, you’re going to love these other pie recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mini Pumpkin Pies 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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Caramel Apple Cupcakes are made with an apple and caramel homemade cupcake recipe then topped with a delicious caramel buttercream frosting, a fresh apple wedge, and a drizzle of caramel to make them the most delicious fall cupcake ever!
Do you love cupcakes? Our house is split with half of the house preferring treats like pie for holiday celebrations & the rest of us prefer something like cake or cookies.
So when it comes to the holidays – I like to offer a nice variety of goodies so everyone is happy and fulfilled. That’s where these caramel apple cupcakes come into play.
What could be more fall-like than caramel and apples? I suppose many would say pumpkin – and you wouldn’t be wrong. But since we have an abundance of apples here from our orchard – I’m all about the apple.
But for me – apples simply MUST be paired with caramel. The two go hand in hand and make these cupcakes so scrumptious that your eyes will roll back and you will be in heaven from the first bite. I can’t get enough and I know you will love them too.
Don’t miss these adorable owl cupcakes for fall!
Don’t let them sit out for too long. After serving, please them in an airtight container.
Because of the buttercream frosting, I like to keep them refrigerated and then remove what we plan to have for dessert when I am serving 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.
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.
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.
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 bet. The cupcakes can be made and decorated ahead of time and kept in the refrigerator for up to 4 days prior to serving – EXCEPT FOR THE APPLE WEDGE. The apples will turn brown as they are exposed to the air – as you probably know. I recommend adding those right before serving.
Make sure to cover tightly with plastic wrap or keep them in an airtight container so they don’t dry out.
Yes, absolutely. This recipe makes 12 cupcakes – So if you need more – maybe for your Thanksgiving dessert as an alternative to pie – doubling is super easy.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.
I use salted butter when cooking most of the time. If using unsalted, add 1/4 teaspoon of kosher salt.
You bet they can. 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. That being said – I am not sure how the box mix will perform if you are adding the shredded apples and caramel. You might want to leave those out.
You can even use the canned frosting – I think it is available in caramel flavor.
That being said – this recipe is so scrumptious and doesn’t really take that much longer than using the pre-made mix. I highly recommend you giving it a try.
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this Apple Cupcake recipe, you’re going to love these other fall treats too. Please click each link below to find the easy, printable recipe!
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 fall treat recipe.
If you love this recipe for Caramel Apple 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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These adorable Thanksgiving turkey cupcakes are fun treats packed with chocolate flavor and make an amazing sweet party snack.
An easy twist on your favorite chocolate cupcakes to turn them into cute little turkeys for your Thanksgiving party.
View postApple Cider Donut Holes are an easy breakfast recipe made with a simple apple cider batter and baked in a mini muffin tin, then rolled in a cinnamon and sugar coating. They are positively scrumptious!
I sure get excited about fall and all the flavors that come with it. Fall has always been my favorite season – but now that we have this property my fall days are full of picking apples from our orchard and making all sorts of apple recipes – fall is all the more fun.
So here I was picking through all of my apple recipes in grandma’s cookbooks this season because we had a massive crop of apples this year. I knew I would be making apple recipes for FOREVER. We had already made a ton of cider and wanted to make some recipes with that cider. I think these little donut holes were a perfect choice.
Be sure to try our Instant Pot Apple Cider & Apple Cider Donut Cake!
I’m so in love with these little donut holes. My daughter has been begging me to make more since she ate the last of this batch. Fortunately, the recipe is so easy that I can just hand it off to her and let her make her own.
These are the perfect little breakfast to enjoy throughout the fall season. I know I will be making these for guests coming this Thanksgiving – they are definitely a hit.
These mini muffins/donut holes are super easy to store. Just place leftovers in an airtight container and keep them at room temperature. I don’t recommend refrigerating as the cooler air will moisten the sugar coating and make it dissolve and soak into the donut holes.
While these are technically mini muffins – when they are baked and then rolled in the cinnamon and sugar mixture they take on the flavor and texture of a donut hole. Because they are also the same size and shape as a donut hole – the name just sort of stuck and became the popular and more common way to refer to these tasty little gems.
Sure – these can be made in a standard muffin tin. If you would like to do that – bake for 15-18 minutes or until golden on top and spring back when they are gently pressed on the tops.
I used homemade cider (which I will be linking to here once I get that post written) but you can use the jug of cider that you can find at either the local farmers market or the grocery store. Keep in mind that if you are using a commercial brand vs something made locally and found at the orchard – the cider will most likely be thinner.
My cider had a thicker consistency which made for a thicker batter. Either is okay.
Also – you can use either the spiced cider or the plain cider – that is up to you if you want to have a stronger spiced flavor to the donut holes. I used spiced cider – but they are delicious either way.
Yes – if you have a standard donut pan, you can add the batter to the pan and bake for 8-10 minutes at 350 degrees. I don’t recommend trying to fry this dough as it is meant to be baked.
Yes – this recipe makes 48 donut holes – which was enough for the 3 of us here to enjoy for a whole weekend. I made this recipe because I had the larger mini muffin pan and I had completely forgotten that I also had a couple of smaller mini muffin pans I could have used. Either way – this recipe easily reduces to make half or you can double it if you need a whole lot of donut holes.
Since we have quite a few apple trees on our property – it is no surprise that we make a ton of apple recipes. Here are just a handful of our favorites.
Theoretically yes, however, the apple juice will give you a very light apple flavor compared to what you get with the apple cider. In addition to that, it will be a much thinner consistency, resulting in a thinner batter – so you will want to make sure your sour cream is thick and doesn’t have too much whey mixed in before you add it.
This mini muffin/donut hole 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 donuts or muffins 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 breakfast recipe.
If you love this Easy Apple Cider Donut Holes recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Apple Cider Donut Holes 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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Ghost cupcakes will make your guests scream with delight. They’re super simple to make starting with a homemade vanilla cupcake recipe and topped with a deliciously sweet frosting decorated like ghosts for Halloween!
I love making super cute Halloween treats. Not sure why – because otherwise we aren’t super big Halloween people. But when it comes to the treats – I get so excited and come up with so many ideas.
Like these super adorable candy corn-inspired Ghost Cupcakes. The general idea became really popular a few years back when one of the large magazines featured a recipe for them. Here we have the same design decorating with the ghost and the candy corn colors – only we paired it with our own homemade cupcake and frosting recipes.
Be sure to add these Broken Glass Cupcakes or our other cute Ghost Cupcakes to your Halloween celebrations too!
These are just too stinkin’ cute. I’m such a sucker for those candy eyes. They give so much personality when added to treats – no matter the holiday.
I just think these are just the perfect little treat for a Halloween party – either for a kid’s classroom party, an office party, a potluck, or even a trunk or treat gathering with friends. Everyone loves these delicious little goodies.
Don’t miss our Ghosts in the Graveyard Dessert too!
The most important thing is to keep them in an airtight container. I like to keep them refrigerated since the frosting does have milk and butter in it.
I’ll remove however many we plan to have after dinner when I am getting ready to 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.
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.
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.
You bet. The cupcakes can be made and decorated ahead of time and kept in the refrigerator for up to 4 days prior to serving – EXCEPT FOR THE CANDY EYES. The candy eye color will bleed and won’t be very appealing once they are exposed to the cool, moist air. I recommend adding those right before serving.
Make sure to cover tightly with plastic wrap or keep them in an airtight container so they don’t dry 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.
Yes, absolutely. This recipe makes 12 cupcakes – So if you need more – maybe for a Halloween party – doubling is super easy.
I really love using a soft gel food color because the pigment is more intense and makes the dough less watery. For these cookies, I use electric yellow and electric orange.
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 even use the canned frosting and either tint it yourself or buy the colors pre-made.
That being said – this recipe is so scrumptious and doesn’t really take that much longer than using the pre-made mix. I highly recommend you giving it a try.
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This cute 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 them. I have made a list below of the things I absolutely can’t live without when it comes to making this adorable treat recipe.
If you love this Cute Ghost Cupcake recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Ghost 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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Small pies, big flavor! All there is to love about apple pie right at your fingertips. These mini apple pies are the perfect handheld fall treat. They’ve got a classic apple pie filling flavor with the help and ease of using store-bought dough or make them with my no-fail favorite homemade pie crust recipe!
Who loves PIE???? This time of year we are in full pie mode around here. The family can never get enough pie and who can blame them.
Since we have an abundance of apples around here with all the trees over-producing this season – so we are up to our eyeballs in apples. So that means we are making these mini apple pies in bulk to enjoy all year long.
Now I know that fall is typically the time for apple pie. But we love to enjoy these all year round. You see – the hubs grew up in an orchard. So things like apple pie happened all the time.
This is why it seems I can never make enough for him. But instead of making a whole lot of regular-sized pies this time – we opted for mini pies. I love them because you can regulate your portion control and they are so easy to just grab one instead of having to cut a slice from a large pie.
I especially love that it makes the holiday dessert easier to serve and keeps the buffet line moving quickly. No one can resist these beautiful little treats!
Place the remaining mini apple pies in an airtight container & keep refrigerated. When ready to enjoy again, just microwave for 1-2 minutes or until hot before adding any whipped cream, heavy cream, or ice cream on top. They should keep for 3-4 days.
Absolutely. If you are tight on time or you are missing ingredients – but you happen to have a can or two of pie filling in the back of the pantry – you can definitely use that in place of the fresh apples and other ingredients.
You will need:
Take six strips of dough and braid them across the top of one of the pies: alternating over and under each strip. Trim the strips to the length of the mini pie and gently press down around the edges to secure the top.
You could keep the crust simple and create a solid crust top for the mini pies. Use a round cookie cutter to create the shape and slash three air holes in the center. Gently press down around the edges to secure. This option would also reduce the prep time.
Another way to top these mini apple pies would be to create a crumble topping!
YES – I love to double & continue to double this recipe. Generally, if we are having friends or family over for the holiday I’ll definitely double this. Because the boys almost always have at least 2 of these pies – which takes up most of them.
I like to have leftovers to curb that sweet tooth that happens after dinner. Plus my cinnamon-loving family can never get enough apple pie – so more is always welcome.
You can replace the apples with a canned pie filling in any flavor you have available. You can also check out my blueberry pie filling, cherry pie filling, and my caramelized pear pie filling that would all be great in these little mini pies.
Absolutely! We do that all the time using my Easy Pie Crust recipe. That is the easiest – NO-FAIL pie crust and it only takes a couple of ingredients to make.
Yes, absolutely. If you want to use a regular graham cracker crust, that works great too.
Absolutely! Wrap each pie individually tightly with plastic wrap after they are baked and freeze for up to 6 months.
You can also freeze these once they are prepped before baking – but you will have to freeze in the tin and then remove them from the tin once they are frozen.
The easiest way to do this is to place a piece of plastic wrap in the tin before assembling the pies. Then once they are frozen you can lift each one out and wrap it with that piece of plastic wrap until you are ready to bake.
When you are ready to bake these – just unwrap from the plastic and place them into the muffin tin again. You will probably need to bake for a few minutes longer if baking from frozen or you can let them thaw in the pan on the counter while you let the oven pre-heat.
A side note – you might want to toss the cut apples in a lemon water bath prior to prepping if you plan on freezing these so the apples don’t brown.
Our family loves pie – here are some of our favorites that we love to make for the holiday!
I know that we typically serve these mini pies as dessert for Thanksgiving. So we are usually serving them with the following Thanksgiving recipes. However- apple pie is also a great summer classic to serve for all those great summer holidays too – so I have included a few other recipes that we pair with these.
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This mini apple pie 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 homemade pie 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 pie recipe.
If you love this Easy Mini Apple Pie recipe, you’re going to love these other apple recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Mini Apple Pies 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 Pumpkin Cruffins take your regular cinnamon-filled cruffin and add pumpkin pie filling to make the ultimate fall breakfast.
Imagine a soft and flaky pastry, reminding you of a croissant, but with the delightful twist of pumpkin and a hint of cinnamon sugar. Yes, that’s the dreamy Pumpkin Cruffin we’re talking about today.
As the fall season approaches, these delicious muffins are the perfect addition to your morning coffee or tea. Their golden brown exterior, combined with the warm spices of pumpkin, are bound to make your taste buds dance with joy.
View postMummy Rice Krispies Treats are an easy and quick Halloween recipe. Perfect for kids or school parties or the inner kid in us all!
Mummy Rice Krispie Treats are such a fun Halloween party food idea! Made with only three ingredients, they’re the perfect easy recipe for Halloween parties.
Fun and Festive, these easy treats are the perfect party snack. So easy, the kids can help with this recipe too because it’s NO-BAKE!
Don’t miss my other super cute Mummy Cookies too!
There is nothing better than a sweet and sticky treat to get you through the holidays. Who says we need to make these treats complicated and time-consuming? Let’s keep it simple and easy with these Mummy Rice Krispie Treats!
My kids love this recipe because I let them put on their own toppings. They also love that they get to have fun with the eye placement – making them extra goofy sometimes. This recipe is perfect for Halloween, whether you are hosting a party or just want something cute to munch on while you pass out candy to the little ones!
I personally don’t like to do it but, I have plenty of friends that swear that these will do just fine in the freezer. Keep in mind that while the chocolate will be fine the eyes might bleed a bit and might need to be replaced on the treats before serving again.
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.
If you store these in an airtight container they should last for at least a week. The key is to not let the krispie treats get stale and hard. So as long as they are soft – you are good to go. Keep in mind that even though these are made with white chocolate they can still bloom. It won’t be as noticeable as it is when you are using milk or semi-sweet chocolate – but it does happen – so don’t be alarmed. The chocolate is fine.
These Mummy Rice Krispies Treats are freakishly adorable. This spooky Halloween treat is perfect to make for the kids this Halloween.
Jenny
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate 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.
YOU BET they can! I have THE ABSOLUTE BEST recipe for homemade Rice Krispie treats that you will want to use when making these mummy desserts. They will be a bit thicker than what you get from the little pre-made packages but SO DELICIOUS!
You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.
Yes – I like to use candy melts whenever possible. I used chocolate chips when making this recipe this particular time. 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 – ESPECIALLY with white or colored chocolate- it likes to seize and then you are stuck with an unusable mess. I highly recommend using candy melts IF YOU CAN for this recipe.
While you can use chocolate chips to make these, occasionally I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency. While that wasn’t the case when I made this batch – it can happen depending on the brand of chocolate chips.
A lot of the time I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.
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 chocolate-covered treats.
If cake pops intimidate you, don’t fret! These Rice Krispie “pops” are SO much quicker and easier and you can customize them a million ways. These mummy pops take about 10 minutes to make start to finish and are perfect for packaging up in Halloween treat bags!
Be sure to check out our cute Candy Corn Rice Krispie Treats too!
I haven’t tried using sugar-free chocolate. But I think that will work just fine. If you give it a try, please let me know how it turned out.
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This Halloween treat 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 fun Halloween snacks like these 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 Mummy Rice Krispie Treats recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mummy Rice Krispie Treats 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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Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with colorful M&M’s and super soft and chewy – perfect for any occasion. Made super dark without food coloring – making them perfect for holidays like Halloween.
This is the perfect cookie for the fall holiday season. It is soft, chewy, and no-chill. I can’t get enough of these cookies
No-chill means there’s no need to refrigerate the dough before baking. Soft means that it will flatten slightly when baked but still hold their shape. Chewy means that they will be on the softer side and not too crunchy. Easy means that they are so easy to make with just a few ingredients and minimal effort!
We made these cookies with standard M&M’s because I simply can’t resist the happy colors. Anything with M&M’s gets my attention and I’m completely obsessed.
But since we were using black cocoa powder – the secret ingredient to getting these super dark chocolate cookies without having to add any food coloring – I thought they would be super cool if we added Halloween M&M’s – because they come in my favorite Halloween colors.
I love these cookies SO MUCH and they are great with a cup of hot cocoa or a glass of cold milk.
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.
Absolutely. When I am making these cookies for anything other than our personal enjoyment, I always double the recipe. It is almost necessary if you are bringing them to a party or using them for a bake sale.
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.
I like to place them in a large airtight bowl or zip-top bag & store at room temperature. This keeps them soft & chewy for a longer period of time. But please enjoy within 3-4 days. Ours never last longer than about 24 hours in this house.
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.
NOPE! That is one of the things I love the most about this recipe. I have a lot of cookie recipes & many of them require that the dough be chilled for at least several hours before baking. While those cookies are delicious & well worth the wait, most of the time I don’t want to. So that is probably why these cookies top my list of favorites.
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.
The official way is to spoon the flour into the measuring cup & level off. However, for these cookies, I usually fluff the flour with a spoon & then gently scoop it into the measuring cup & then level that off before adding it to my dough mixture. Make sure your flour isn’t packed down when scooping or packed tightly into your measuring cup. This will make your cookies too dry.
So, when we are talking about softened butter, it is important that it not be so soft (or nearly melted) that it won’t hold the dough together. The butter should be cool to the touch, as close to room temperature as possible – definitely not hard as a rock & unable to be blended easily with the sugar. You should be able to press your finger in it but it should still hold shape.
If you want bigger, thicker cookies, make the size of the dough larger before baking. I recommend 2 tbsp or more, which should yield a ball of dough that should be larger than a golf ball. This will make the cookies spread slower & hold their shape better, keeping them thicker overall.
ALSO – you can chill the dough for 30-60 minutes before baking to help them stay thicker through the baking process.
You bet – these cookies can be made ahead of time. If you would like to do that, let the baked cookies cool to room temperature. Then place them in an airtight container for up to 3 days prior to 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.
Keep in mind that the humidity in the freezer might make the M&M’s sweat and change color – either while they are frozen or from the condensation they will create while they thaw. This will not make for very appealing cookies.
The size of the eggs won’t really matter if you are making something like an egg wash, or sometimes even scrambled eggs – for those types of recipes, size doesn’t matter and you can use what you have on hand.
When it does matter is when we are baking (things like cakes and cookies) and volume is key to the perfect end result in the recipe.
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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 chocolate 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.
If you love this Easy Chocolate M&M Cookies 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 Chocolate M&M 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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Our Halloween Snack Mix includes a combination of sweet and salty, crunchy and chocolaty treats that will have your guests feeling delighted. Positively delicious with all the favorites in there for fall!
With Halloween around the corner, it’s time to start preparing for your big party! When you’re throwing a party, you want to have a little something for everyone—and this mix has that. (even for the candy corn lovers)
We love a good combo of sweet and salty – so snack mix is something we always want to have at every gathering – big or small. Plus it only takes about 5-7 minutes to toss it all together – so when it comes to prep and clean up – it is so simple.
When making this mix I just grabbed a bunch of our favorite snack items – most of which I already had on hand. That makes it super easy and you can change it up based on whatever it is you like to have.
If you don’t happen to have candy corn lovers in your house – go ahead and leave those out and choose some other candy that will give you that bright pop of fall color in the mix.
Either cover with plastic wrap, foil, or transfer to an airtight container or ziptop bag and store for 1-2 weeks at room temperature. You can also portion it all out into individual snack bags so everyone can just grab a small portion as needed.
You bet! You can always change it up to add more of your favorite ingredients. Try adding Chex or another type of cereal to this mix. Or maybe you want to make this with oyster crackers, bagel thins, coconut chips, or bread twists – it will all work and be just as delicious!
When it comes to snack mix – I’m usually one that likes to keep the germs at bay, because you know how kids can be. So I usually create this mix and then scoop out individual portions into disposable cups.
This way people can not only grab-n-go and eat while mingling, but there are fewer fingers in the bowl – which is always better when it comes to germs.
Of course! If you need to leave out whatever you don’t like – you can use Goldfish crackers, Cheez-its, or any other types of snack crackers you prefer.
Oh of course! That is the best part about this – you can change it up to make it whatever you need it to be. If you like a lot of pretzels or you just want enough for 1 night for a couple of people and no leftovers – just change it to your preference.
This recipe makes enough to serve 6-10 people, depending on the portion sizes. I have it marked for 12 portions in the recipe but because you can change up the quantities based on your likes and needs – it really has too many variables to say. Just plan for at least 1 cup of mix per person as a baseline amount.
If you love this Easy Snack recipe, you’re going to love these other delicious ideas too. Please click each link below to find the easy, printable recipe!
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This snack 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 sweet and salty snack mix 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 treat recipe.
If you love this recipe for Halloween Snack Mix 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 creamy and decadent Reese’s Peanut Butter Ice Cream combines the perfect balance of the rich flavor of peanut butter and vanilla, and fun chunks of peanut butter cups.
A homemade treat that will satisfy any sweet tooth craving and doesn’t require much effort, no matter if you have an ice cream maker or not.
View postThese are not your average cake mix cookies. These Zombie Cookies are creepy and ghastly – just like the undead who want to eat your brains.
Zombie cookies are super cute and spooky treats to make for your friends and family this Halloween. They are deliciously soft and chewy, made from cake mix, tinted with fun zombie colors, and are the perfect Halloween treat because they are both sweet and frightening.
You better make a double batch because these cookies are a FAN FAVORITE! What could be better on the scariest day of the year?
Halloween is the most frightful time of the year. If you are thinking about something sweet to make for your Halloween party, these cookies will be perfect to share with your friends.
I always love to bake goods for the holiday season. I think one of the best times of year is Halloween. It is dark and creepy, but with so many fun things to do like carving pumpkins, costumes, and collecting candy.
I love to make all different kinds of Halloween cookies. My mind is always bursting with ideas this time of year – from cute Halloween cookies to creepy ones too.
Yes, but just not after baking. To freeze, just roll the cookie dough into balls & do not dip them in the sugar. Then place the dough balls on a plate or cookie sheet & flash freeze them. Once they’ve been flash-frozen, transfer them to a zip-top bag & freeze for up to 1 month. When you want to make the cookies, just thaw the dough for 20-30 minutes, roll into the sugar and bake!
YES- please, as hard as it is to wait- don’t skip the chilling process. It is key to making sure your dough is firm enough to hold together. Otherwise, you won’t get that beautiful crinkle-look you want with these cookies.
You only need 30 minutes for this recipe – so it isn’t too bad like other cookies that require a 4-hour minimum chill time. You can always make the dough after dinner the night before & then bake in the morning.
What I have found is that I can pop the dough in the fridge, get the oven preheating and then wash any dishes I have made and maybe sort the mail. By then the 30 minutes have passed and I’m ready to get baking.
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.
I really love using a soft gel food color because the pigment is more intense and makes the dough less watery. For these cookies, I use electric purple and electric green.
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.
The easiest way is to place them in an airtight container & store them at room temperature. Keep in mind that the confectioner’s sugar might get a bit moist in that airtight container & soak into the cookies a bit by day 2. So, please enjoy within 2-3 days.
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. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.
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, absolutely. This recipe makes about 24-30 cookies depending on how large you make them. So if you need more – maybe for a Halloween party – doubling is super easy.
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**If you love these, you’ll want to check out our adorable Halloween Oreo Balls too!
This zombie 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 cake mix 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.
If you love these Easy Zombie Cookies, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Red Velvet Cake Mix Crinkle Cookies
Frosted Funfetti Cake Mix Cookies
St. Patrick’s Day Cake Mix Cookie Bars
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Delicious Baked Pumpkin Donuts with Maple Cream Cheese Icing recipe is perfect for an easy fall breakfast that’s great for busy weekdays, weekends, and holidays mornings.
You need to try this recipe. It is so easy and quick. They are the most perfect donuts, filled with pumpkin goodness, and smothered with maple cream cheese icing. I always take advantage of an opportunity to add maple. It’s my nature.
I’m telling you – these Pumpkin Donuts with Cream Cheese Frosting are full of warm cinnamon flavor and are everything you need in a fall treat. These are so simple and perfect for breakfast or dessert!
Bring in cooler weather with these fabulous Pumpkin Donuts With Maple Glaze. You won’t believe how easy they are to make – just perfect for a weekend breakfast. But just because they are baked doesn’t mean they are lacking flavor.
Don’t be fooled, these baked pumpkin donuts are just as rich and decadent as their fried counterparts. The maple butter glaze is the icing on the cake.
So yes and no. My suggestion would be that you can freeze the donuts after they are baked. But you should then reheat and add the frosting when you are ready to serve.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I like to put them in an airtight container and refrigerate them. You can keep them at room temperature providing your home isn’t too warm.
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.
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.
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.
DON’T MISS THESE HOLIDAY E-BOOKS!
This Baked Pumpkin Donuts 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 donuts before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this fall donut recipe.
If you love this Easy Baked Pumpkin Donuts recipe, you’re going to love these other donut recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Baked Pumpkin Donuts 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!
