Deliciously Easy Recipes
This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they’re easy & so tasty too! Make them for parties, St. Patrick’s Day & more.
Do you love rainbow foods? I LOVE rainbows – they make me happy. So when I can add them to things like my food – heck yeah, I’m all over it!
Each year around St. Patrick’s Day I get the gumption to make rainbow goodies and this year I had the idea to make this rainbow truffles recipe.
View postOne of my favorite store-bought treats growing up was Little Debbie Star Crunch Cookies, with their fudgy chocolate, gooey caramel, and crunchy rice bits. So, naturally, I had to find a way to make them at home — hence these Copycat Star Crunch Cookies.
This copycat recipe is every bit as good as the Little Debbie version. It definitely satisfies my sweet tooth as well as my craving for the nostalgic cookie.
View postValentine Oreo Truffles are an easy no-bake chocolate dessert that makes a great Valentine’s Day gift for your sweetie. Simple & Delicious!
Alrighty, my friends! Getting close to Valentine’s Day. Can you believe it? I’m ready for all things pink & red so I’m kicking off my Valentine ideas with these great Valentine Oreo Truffles.
I love making Oreo truffles because they are so simple. With just a few ingredients that I almost always have on hand & I can have these ready for the hubs in no time.
View postVanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!
For as long as I can remember, meringue cookies signified something special. They were my mom’s all-time favorite cookie and they were almost always present.
It was pretty common for her to pick up a couple of boxes before she would head out on her drive to our place. You know, if you end up stranded while driving across Death Valley – the thing you definitely want with you – meringue cookies! Right?! I loved that about her!
Fortunately, these meringue cookies are so simple to make – you don’t need to buy them. I love that they are made with things that I almost always have on hand too.
Plus they are so versatile. You can pipe them into pretty much any shape and make them in any flavor you like – which makes they the perfect little treat for special parties or holidays. Be sure to check out my Dark Chocolate Meringues too.
You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.
Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.
You can add things like finely chopped nuts or mini chocolate chips. But I would advise being very gently when folding those into the whipped meringue as too much mixing can deflate the mixture and ruin the recipe.
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.
You bet they can! Use 1/4 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.
Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it! But I highly recommend it.
Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.
Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.
Sometimes because of the delicate nature of the meringue whip it can separate as it drying out. If you want to avoid this, I recommend using Cream of Tartar.
It helps stabilize the egg whites and prevent the dreaded cracking. If you don’t have it, this recipe can definitely be made without it!
So the key here is to make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the cookie.
Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.
Caster sugar, sometimes also spelled castor sugar is basically a super-fine grain sugar. Smaller than granulated sugar but not quite ground to the point of being confectioner’s sugar.
When shopping for Caster sugar you can also look for Superfine Sugar or Baker’s Sugar.
This recipe calls for caster sugar because of its ultrafine texture – which makes it easier to dissolve in the mixing process.
You can substitute with granulated sugar, but it might take a bit longer for the sugar to emulsify into the egg whites during the mixing process. You will also end up with a slightly denser meringue due to the extended mixing time.
This meringue cookie recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made homemade meringues before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love these Easy Vanilla Meringue Cookies, 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 Vanilla Meringue Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!
When it comes to special treats, homemade macaron cookies top the list.
Unlike most cookie recipes, these little bites of heaven can be made in nearly any color you could want and they can be filled with so many different flavor options making them great for so many occasions.
Growing up we would have macarons for every special occasion. My mom had this thing about making sure we had chocolate covered strawberries and macarons whenever we celebrate anything – be it birthdays, holidays or things like graduations or showers.
I loved it because that meant that I could enjoy these delightful sandwich-style French cookies several times throughout the year.
But while mom was amazing when it came to making cakes, she never dabbled in things like macarons. I think she could have been amazing at it – but things were different back then and the ability to get a hold of certain ingredients and tools wasn’t quite what it is today.
Which is why I think they were so special back then. But now – we can easily get the things we need and whip these together in an afternoon. Which is fantastic!
Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.
I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull out display so I can still see the screen even when I have a large plate or bowl on there.
Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.
Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.
But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.
The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.
Unfortunately, no. Macarons require almond flour, that is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.
This strawberry macaron recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made macarons before, & you might be a bit nervous – but once you have done it the first time – 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 macaron recipe.
If you love this Strawberry Macaron 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 Strawberry Macarons 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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Calling all coffee lovers. This rich and creamy Coffee Buttercream Frosting is the perfect addition to all your cakes and confections. Just 4 ingredients and ready in 5 minutes!
Do you love the flavor of coffee? How about the heavenly smell of the freshly brewed coffee? It is AH-MAZ-ING – I can’t get enough.
This Buttercream Frosting made with intense coffee flavor is every coffee-lovers dream. The ideas of what to add it to are endless.
You see, almost all of us in this house are coffee lovers. But my oldest daughter, she is probably the most coffee obsessed. So each and every year she asks for a coffee flavored cake for her birthday.
Each time I plan it out I add more and more coffee flavor. I think the first year I just added coffee to the cake batter itself. Slowly increasing the flavors until this year we did this cake here.
I not only added the coffee emulsion to the chocolate cake (using my German chocolate cake as the base) but then added this delicious coffee buttercream frosting to really give her what she was craving.
This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.
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. I have heard that there are substitutes available now for confectioner’s sugar so please let me know how it turns out.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.
To make this ultra-creamy – beat each step for 5 full minutes before adding more ingredients. This isn’t necessary but enhances the texture.
Yes, absolutely, that will work just fine. Just be sure that it has cooled to room temperature or colder before you use it. You don’t want the coffee so warm that it melts the butter or the sugar.
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE – fluffing and lightly scooping will work just fine.
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.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.
Yes. This recipe can easily be made with a hand mixer. However, keep in mind that this method will influence the overall time commitment. I don’t recommend trying to make this without any type of mixer.
Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.
You can, but then it will be vanilla buttercream frosting instead of coffee buttercream. Still delicious though. You can also add a bit of vanilla in addition to the coffee if you like.
This caffeinated frosting recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made homemade frosting 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 and using this frosting recipe.
If you love this Easy Coffee Frosting recipe, you’re going to love these other cake and frosting ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Coffee Buttercream Frosting 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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Espresso Martini Recipe made with a mixture of vodka, coffee, hazelnut, and chocolate liqueurs is the perfect cocktail for any celebration.
My friends, if you are looking for a classy and elegant cocktail that also gives a bit of a kick, this espresso martini is just perfect.
I love the versatility of this drink. It can be served for high-end dinner parties or when cozying up on the couch with your sweetie for a romantic night in. Either way, it is delicious!
Now, if you know me, I’m all about the coffee. I love caffeinated beverages but I especially love the flavor of coffee or espresso.
So it only makes sense to take that favorite coffee flavor and pair it with chocolate and hazelnut liquors and a bit of vodka too.
If you don’t have Coffee Liqueur, you can substitute an additional ounce of espresso.
I have found that the recipe shakes together best when done separately for each serving or glass. Fortunately, it takes less than 1 minute to make one of these martinis, so it won’t be too time-consuming to make one after another.
If you don’t have espresso, you can also use a store-bought coffee concentrate or leave it out entirely. You can also use coffee or espresso extract – please see the link below.
This cocktail is best when enjoyed immediately. I don’t recommend trying to store it or save it for later.
Using pasteurized egg white is critical in this recipe! Please do not use a standard egg white as they may contain bacteria that can cause foodborne illnesses.
If you do not have pasteurized egg whites, or if you have a weakened immune system, leave the egg whites out. Without the egg white, the drink will still be delicious— just not as foamy.
I know that I have seen some gluten-free alcohol varieties. A brand called New Amsterdam offers gluten-free vodka.
There are a number of gluten-free options for the coffee liqueur, but I like Mr. Black Cold Brew Coffee Liqueur.
Fortunately the Frangelico Hazelnut liqueur called for in this recipe is already gluten-free. YAY!
Unfortunately chocolate liqueur such as Godiva does contain gluten. However you can use the chocolate extract in this case. Link below.
If you don’t have Hazelnut Liqueur, Amaretto would also be delicious.
This espresso martini recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made cocktails like this at home 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 drink recipe.
If you love this Easy Espresso Martini recipe, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!
If you love this Espresso Martini Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too. You’ll love how much flavor is packed into this strawberry cake with strawberry filling.
My family loves strawberry cake and they are always begging for it. In fact, most of them actually prefer fruit-flavored cakes over flavors like chocolate or vanilla.
View postDark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!
Who loves meringues? They were my mother’s absolute favorite. So whenever I’m missing her, I like to whip up a batch.
They are simple to make, taste positively delicious, and because they are made with egg whites, contain no flour – so they are gluten-free and a little lighter in calories than some of my other cookies.
I was planning for some birthdays coming up and picked up some dark cocoa powder. Not only will it make some gorgeous cakes, but I was super excited to try it in some cookies.
These dark chocolate meringues were my first thought. So light and airy – I could eat 100 of them.
Have you ever made meringues before? They are so simple, quite versatile and yet so elegant. No wonder my mom loved them so much.
So the key here is to make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the cookie.
Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.
Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.
Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.
Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it! But I highly recommend it.
Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.
You can add things like finely chopped nuts or mini chocolate chips. But I would advise being very gently when folding those into the whipped meringue as too much mixing can deflate the mixture and ruin the recipe.
Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.
You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.
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.
You bet they can! Use 1/4 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.
This chocolate meringue cookies recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made meringues before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Easy Chocolate Meringue Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Dark Chocolate Meringues 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 Layered Jello Recipe is simple to make! Share this dessert with your sweetie or make it for the family because the kids love it too. Customize this Valentine Layered Jello Recipe for any holiday!
Who loves easy desserts that pack a big punch? I sure do! Whenever I can make something that really “wows the crowd” but is really just super simple – I’m all in!
So that’s why this super cute layered jello recipe is a great little treat to whip up for Valentine’s Day. Not only are they simple to make, but really delicious too.
Now, the hardest part of this recipe is waiting for each layer to firm up before adding the next layer.
So I like to make these when I’m working on things like the weekend chores. You know – mix one layer, refrigerate, go clean the bathroom. Then mix the next layer, refrigerate and then go vacuum the house. Little bits and before you know it – they are done.
If you want some inspiration for adult-only jello recipes – check out these great ideas for Jello Shots.
You bet! These jello cups can definitely be made with a sugar-free variety. Now because they are sugar-free the boxes have a different net weight. You will be looking for the ones that say 0.3 ounces – instead of the 3 ounces in the regular box.
Jello is best when kept refrigerated. So once you are done with all of the layers, and adding any desired toppings – place them in the refrigerator until ready to serve.
This recipe made enough to fill 4 of these mini trifle glasses. If you decide to use a different size cup – you might have more or less.
Short answer – no.
Longer answer – because of the nature of gelatin, it won’t freeze solid when placed in the freezer. It just won’t be firm.
But even worse, the freezing process damages the binding particles in the gelatin, making it lose its texture. This means that when you remove it from the freezer and it starts to thaw, it will separate and become a bowl of gooey slush.
For these we have strawberry, black cherry and raspberry. But you can use any variety of flavors to suit the color layers you are wanting to make.
These would be just as cute with a blue raspberry stripe or even a purple grape stripe too.
I found that if you are making the recipe in these small, individual glasses (vs making a large bowl where the layers might be thicker) the layers only take about 20-30 minutes to set before you can add another.
In the recipe I do call for waiting an hour in between the layers but that is just to make absolutely sure that the next layer doesn’t get added too soon. In most cases it can be much sooner.
Yes, absolutely. If you need more than 4 jello cups – you can definitely double or triple this recipe!
In general, jello is a low calorie dessert – which is why I really like it. It is especially low-calorie if you use the sugar-free variety too.
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 labled as sprinkles.
This will not work as well with chilled recipes like Jello because when that sugar gets wet – like when mixed into a moist dough, added on top of whipped cream, or when placed in the refrigerator, it will sweat & the color will bleed out.
Yes, it can. If you don’t want to use whipped topping to mix into the layers or add it to the top – you can substitute vanilla yogurt instead.
I have also just made unflavored gelatin instead of mixing whipped topping into one of the flavors. Unflavored gelatin will make white jello.
Yes – if you only need 2 jello cups – you can use just 2 boxes of jello. You won’t get as many color layers in there – but if you alternated a darker color and a lighter one along with the added whipped topping layer it would still be pretty.
This layered jello cup recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made layered jello before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe.
If you love this Valentine Layered Jello 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 Valentine Layered Jello Recipe 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!
A 30-minute healthy snack, these guilt-free keto coconut clusters are sweet, crunchy, and even have chocolate!
Some healthy desserts make you feel like you’re missing out on all the good stuff. They don’t taste good, nope.
View postRed Velvet Cookie Dough is egg-free, loaded with Oreos, mini chocolate chips, sprinkles & more, making it the perfect 5-minute snack for serious red velvet lovers.
Oh how I love a good cookie dough. I may even love it more than I love cookies.
So as we approach Valentine’s Day was thinking about how I could make a Valentine cookie dough recipe and red velvet came to mind. So I got to work.
This red velvet cookie dough is so creamy, even right out of the fridge. The kids were raving and we can’t wait for Valentine’s Day to make some more.
View postChocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!
Who loves a good chocolate and strawberry combo? It is definitely one of my favorites, which is why these chocolate covered strawberry cupcakes make my eyes roll to the back of my head.
These are seriously so delicious and perfect for so many occasions. Not only will I be making them again for Valentine’s Day, but they will be great for birthdays, baby showers, bridal showers, Easter, Mother’s Day, and just about any gathering come summertime too.
Growing up my mom always equated special occasions with chocolate covered strawberries. There was just something about them that (to her) SCREAMED SPECIAL.
That meant that we had them at every special event. So what could be better than taking those beautiful little treats and adding them to a chocolate cupcake topped with strawberry frosting?
If you are a lover of the chocolate and strawberry combo – these cupcakes will definitely be your new favorite. The good news is that they are pretty simple to make – and CRAZY DELICIOUS!
If you are storing just the cupcakes – unfrosted, then you can keep them in an airtight container at room temperature.
If you are storing these after you have added the frosting, you will still want the airtight container but you will need to keep them in the refrigerator because of the butter in the frosting.
Vanilla extract is a common flavoring found in most baked goods recipes. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Yes, I do it often. So the best way is to freeze the cupcakes before they are decorated. You can also freeze the frosting and the chocolate covered strawberries and then thaw and assemble everything at a later date.
However -if you would like to get the cupcakes completely decorated and ready and then freeze – you can do that too. Just place them in the freezer-safe airtight container and freeze for up to 2 months.
*Note – I have noticed that the frozen strawberries do get a bit mushy when thawed -so I prefer to have them fresh for decorating.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
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.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
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.
You bet – that will work just fine. Then just top with the homemade strawberry buttercream frosting and the chocolate covered strawberry for decoration.
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 cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you most likely 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 treat recipe.
If you love this delicious chocolate and strawberry cupcake 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 Chocolate Covered Strawberry 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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Soft and buttery Valentine Shortbread Cookies are the perfect sweet treat for your loved ones this Valentine’s Day. Easy & Delicious too!
Do you love shortbread cookies? We sure do! That wonderful buttery flavor that has the perfect crumbly texture is absolutely irresistable.
Add to that a simple royal icing and some cute little sprinkles and you’ll have a hard time getting me to share. These are just adorable!
I love making shortbread because it such a simple cookie recipe. It only calls for a handful of ingredients and there is so much you can do with it.
Since Valentine’s Day is upon us, I was getting excited to break out my heart-shaped cookie cutters (link below) and make some scrumptious cookies.
It also helped that I picked up some super cute Valentine sprinkles (that link also below) that really got me in the mood for baking.
Aren’t these just so adorable? You could make these as a special surprise for the kids when they come home from school or send them along with them for a class party.
I love making these for the hubs – who always appreciates a homemade batch of cookies.
Frosted or left unfrosted – these are delicious!
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
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.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
Vanilla extract is a common flavoring found in most sugar cookie recipes and really, many other types of cookies too. It adds a certain depth to the flavor of the cookie that extends beyond a more “bready” taste.
Once the icing hardens you can place the cookies in an airtight container and keep them at room temperature.
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.
Sprinkle Sugar Cookies for Valentine’s Day
Valentine Chocolate Chip Cookies
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.
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 heart-shaped 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 homemade shortbread before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Easy Valentine Shortbread recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
If you love this recipe for Valentine Shortbread 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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Impress friends & loved ones with these super Easy Chocolate Covered Strawberries. Just 2 ingredients + desired decorations. Great for holidays like Valentine’s Day, Easter & Mother’s Day. Perfect gifts for co-workers & neighbors, & the perfect dessert for celebrations like bridal & baby showers!
There is something so special about chocolate covered strawberries. My mom was obsessed with them and had to have them at every single celebration.
Because of this, I too love to have them whenever we can for holidays and special events. Fortunately they are so easy to make, and I don’t have to make a trip to the treat shop to get them.
My friends, these really are SO SIMPLE! You know I’m all about making things easy!
I love that these really are one of those treats that people go nuts over and look like they took all day to make. But in reality, it is as easy as microwaving the chocolate and dipping the strawberries.
As I mentioned above, my mom always loved having these. She would send them for every special event when she couldn’t be present.
So, of course, we had them at her service – because she would expect nothing less. I have tried to keep up the tradition as best as I could all these years later.
But I’m so happy I don’t have to order them. Especially when I can whip them up in no time.
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.
Unfortunately no, for several reasons. First, you want the berries to be firm. Once frozen berries thaw, they not only become soft, but they are also quite wet. This leads me to my next point…
Frozen berries are very wet and therefore the chocolate won’t stick to them very well. Even if you were to thaw them first and dry them it would then take you back to my first point of them not really being firm enough to give the desired final effect.
Another thing to keep in mind is that frozen berries tend to already have the stems cut off – making them less pretty once decorated.
Overall, I don’t recommend trying this recipe with frozen berries.
Note – if using Nonpareils to decorate, there is a chance that they will sweat when refrigerated and the colors will bleed.
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.
While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.
I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.
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 strawberries.
These chocolate strawberries are 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 strawberries covered in chocolate 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 Chocolate Covered Strawberries 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 Chocolate Strawberries 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 Sweet and Salty Snack Mix recipe is easy to make & ready in just 15 minutes, making it just the right thing for satisfying that salty-sweet craving. It is perfect for any occasion – parties, game day & more.
Those that know me know that I’m all about the snacks. I will take snacks over a meal 100% of the time.
So it should be no surprise that recipes like this sweet snack mix are often served around here. We love it because not only does it satisfy the cravings for everyone – but it is crazy easy to make too.
View postChristmas Cookie Ice Cream – a perfect blend of joy and flavor in every scoop! With crushed cookies and holiday frosting, it’s a MUST-MAKE!
The holiday season is here, and what better way to celebrate than with a bowl of Christmas Cookie Ice Cream?
I love making ice cream at home and I’m always looking to make a new, tasty recipe. The good news is that we have so many holiday yummies to choose from!
View postGrinch Cupcakes are a fun and easy way to liven up any holiday party. Not only are they delicious, but the kiddos love to help decorate.
Today, we’re whipping up something whimsically special – Grinch Cupcakes! These delightful treats are as fun to look at as they are to eat, perfect for bringing a touch of magic to your holiday season.
Imagine soft, chocolatey cupcakes, each topped with a swirl of vibrant green frosting, adorned with a cute Santa hat and a tiny red heart – just like our favorite Christmas grump, the Grinch!
View postHomemade hot chocolate fudge loaded with semi-sweet and milk chocolate chips, sweet condensed milk, and squishy melty fluffy marshmallows.
Have you tried this hot chocolate fudge yet? You’re missing out bit time!
View postMelting Snowman Frosted Cookies are an adorable way to bring the magic of the season indoors using sugar cookies, ice cream, marshmallows, and more.
When the cold weather rolls around we are always looking for fun and creative things to do indoors. Since I am almost always already in the kitchen, the kids often join in and help.
So it makes perfect sense to make some recipes that are easy enough for everyone to participate. These Melting Snowman Frosted Cookies can be made with many ingredients that we almost always have on hand.
This post is sponsored by Froneri/Nestlé but all opinions are my own. 2020 Froneri/Nestlé
Can I just say how grateful I am for Walmart grocery delivery? I love that I can place my order online when planning my menu and within a few hours some wonderful person is there on my porch delivering my supplies.
Honestly, I don’t know what I would do without that service, because on the day we made these cookies, it was snowing hard. I was sure happy I didn’t have to head out in the weather to pick up the few things I needed.
I was inspired to make these cookies while browsing the EDY’S®/DREYER’S website to see what holiday flavors they would be offering this season.
I saw the cookies and I already had Dreyer’s Vanilla ice cream added to my cart – so I knew these were a must make. We wanted something adorable and these cookies really fit that perfectly.
Did you know that vanilla ice cream is actually the most popular flavor of ice cream? It pairs well with most everything, which is why we always have a carton of it in the house.
I mean, ice cream isn’t just for summer, right? We love to gather as a family by the fire and enjoy ice cream on chilly winter days just as much as hot summer afternoons.
These snowman cookies take that cozy time by the fire and make it really special.
I like to only decorate the cookies that we will enjoy immediately and keep the decorated marshmallows separately at room temperature.
But if you have already decorated them completely, place any extra cookies in an airtight container and return them to the freezer until ready to serve.
What I love about these cookies is that you can use sugar cookies that you buy already baked from the bakery, use slice and bake dough from the store or whip up your favorite homemade sugar cookie recipe. No matter the type, they will all work with this recipe.
You bet! That is the best part about this recipe – you can make as many cookies as you like. They work great for a holiday cookie decorating party or for just staying home with family and getting in some quality time together.
We love making these adorable cookies and I know you will too. Be sure to add EDY’S® GRAND or DREYER’S vanilla ice cream to your next Walmart order. You can create fun memories with your loved ones this season.
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During the holiday season I can’t get enough of all of the different kinds of cookies whether I am making them for everyone in my house, taking them to parties, or gifting them. These peppermint shortbread cookies are one of my staples to add to my holiday cookie trays.
Not only are they easy to make, they channel the flavors of the season. The sweet buttery cookies are infused with peppermint flavor and then dotted with more mintiness in the Kisses that are nestled on top.
A 4-ingredient coconut fudge, with its creamy texture, this sweet treat for sweet tooths who love coconut and chocolate. Delicious, creamy, rich, thick, and fudgy dessert.
I have another easy and delicious recipe for a quick, affordable, and crowd-pleasing sweet snack that you can easily gift, take to friends, pack for a picnic, or simply enjoy with a cup of coffee on Christmas morning.
View postThese soft and chewy M&M Slice & Bake Cookies are the perfect easy cookie recipe for any occasion. Make the dough ahead, slice, and bake when the craving strikes.
Do you remember when you would come home as a kid to the smell of fresh cookies your mother spent the afternoon making? This is one of my favorite memories from my childhood and something I hope to recreate for my family too.
These M&M Slice and Bake Cookies are a perfect way to recreate that family tradition right in your own kitchen. It is a good thing that these are easy to make because you may find that you need to make a second batch!
One of the keys to most cookie recipes is the chill time. This procedure is typically used to firm-up the dough so that they do not become large, thin, flat disks after baking in the oven.
Chilling the dough means that once the cookies begin the baking process in a more dense, firm state. As the oven bakes the cookies, heating the butter and oils inside, the cookies will have a chance to conglomerate (becoming one unit) before they become too runny and begin to spread.
Chilling your cookie dough is truly a crucial step but it does add work in the long run due to the need to re-roll it before using a cookie cutter or for making it into balls. This recipe is a great time saver because you are able to chill your dough as a log, then just cut into discs for baking.
These cookies are also great due to their versatility when making for special occasions all year round. You can use M&Ms that fit the mood of the season (i.e., Christmas, Halloween, Valentine’s Day, etc.) or just add some of your favorite mix-ins.
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 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.
Vanilla extract is a common flavoring found in most sugar cookie recipes and really, many other types of cookies too. It adds a certain depth to the flavor of the cookie that extends beyond a more “bready” taste.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
These cookies can be stored in a sealed container at room temperature for 7 to 10 days.
Yes, I do it often. I like to make several batches of this and store it in the freezer. Then I just thaw a log at a time in the refrigerator the night before and bake the next morning. SO EASY!.
The dough should be chilled for a minimum of 3 hours. However, it is perfectly acceptable (and often encouraged) to chill the dough overnight.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
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 slice and bake 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 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 Slice and Bake Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These super soft and chewy Red Velvet Cake Mix Cookies with cream cheese frosting are the perfect dessert recipe for red velvet lovers AND for Christmas and Valentine’s Day.
Red Velvet is one way to bring cake to a whole new level of dessert. Known for its rich flavor is traditionally complemented by cream cheese frosting, this classic is often saved for some of the most special occasions.
This transformation of cake into a fancy dessert can also be applied to another classic, cookies. These Red Velvet Cookies are an example of the marriage between the class and convenience that will surely make heads turn.
View postSoft & Chewy Chocolate Pretzel Brownie Cookies are packed with dark chocolate chips & rich fudgy flavor. Easy to make using brownie mix, crushed pretzels & premium dark chocolate chips. You’ll love that there’s no chill time required.
My friends, I’m so excited for the season. I love making treats and I really love giving them as gifts. I keep a running list of recipes I really want to make as I think of them and have them categorized by season.
These Chocolate Pretzel Brownie Cookies have been on that list for way too long, so I’m thrilled that I finally got the chance to make them.
This post is sponsored by Ghirardelli, but all opinions are my own.
I made my weekly Walmart delivery order. While I was adding the Ghirardelli Bittersweet 60% Cacao Baking Chips to my cart I was excited to also find Ghirardelli Peppermint Bark Squares and Ghirardelli Chocolate Caramel Squares.
Those are a favorite not only for everyone in our house but they make such a great addition to gift bundles for friends and neighbors. I made sure to pick up enough for all my gift-giving this year.
I always like to include a mix of both pre-packaged and homemade in our gifts and bundling the bags of chocolates from Ghirardelli along with treats made with Ghirardelli was just perfect.
Have you ever had a brownie cookie before? Ever since the first time I tried a brownie cookie, I fell in love and they quickly became the one cookie I would choose over any other.
Brownie cookies are like getting those coveted edge pieces of the brownie but in the WHOLE COOKIE. Super chewy and oh so heavenly.
But I wanted to kick these cookies up a notch. Those Ghirardelli Bittersweet 60% Cacao Baking Chips along with salty pretzels really took these cookies over the top.
Growing up, my mom was the BAKING QUEEN. She could make THE MOST incredible treats.
One thing she always said, never ever skimp on the chocolate. The chocolate is your star and you want that to be premium, which is why I always use Ghirardelli.
Once the cookies have cooled, place them in an airtight container, and store at room temperature for up to 4 days.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
If you are making these cookies to portion out into gift baskets, you can definitely double this recipe. Maybe keep a dozen at home to enjoy with family.
I think you could possibly get away with using a hand mixer if you have firm beaters. But I must warn you, this dough is very thick and it will be quite an arm workout.
I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.
I believe you could freeze these cookies if they were packaged tightly in an airtight container. However, as with some baked goods, freezing tends to make them a bit dry once thawed. These are BEST when enjoyed fresh.
Making brownie cookies without the brownie mix is more complex and calls for a completely different post.
I do have a double chocolate cookie recipe here that you can make from scratch and then add the Ghirardelli chocolate chips and pretzels to the dough before baking.
For these cookies, I highly recommend the Ghirardelli Bittersweet 60% Cacao Baking Chips. But you can also use Ghirardelli milk chocolate, semi-sweet chocolate or white chocolate.
I also love adding chopped nuts, a teaspoon of espresso powder or peppermint extract to these cookies in place of the crushed pretzels.
Stop by your local Walmart or add to your next Walmart Online Pickup & Delivery order to find all the premium Ghirardelli products this season.
We will be enjoying our own batch of these cookies along with the Ghirardelli Peppermint Bark and Caramel Squares while staying home.
But since we won’t be gathering with our friends and extended family this year, it is always nice to give gifts that those loved ones can enjoy while staying home too.
Gift baskets, trays and bags full of thoughtfulness will always be appreciated by those you love.
If you love this easy brownie 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 Chocolate Pretzel Brownie 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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Oreo Peppermint Bark is a delicious twist on a classic peppermint bark recipe. The layer of Oreo cookies with the creamy filling is amazing!
This Oreo Peppermint Bark is a delicious way to enjoy the holiday season during holiday gatherings. Incorporating the chocolate and the cookies makes a delicious Christmas celebration.
A holiday tradition in our household is to make a Christmas bark for the family and all the neighbors to enjoy. We find this recipe is an easy way to make into beautiful gift baskets as the bark is not likely to get ruined by the bag or accidents.
These homemade Spiced Eggnog Cupcakes with Eggnog Frosting are easy to make and incredibly delicious too. They are the perfect dessert for your Thanksgiving, Christmas, and New Year’s celebrations.
These Spiced Eggnog Cupcakes are the perfect dessert for the holidays because they combine the flavors of nutmeg, vanilla, and eggnog into an easy to make treat.
It is difficult to attend a holiday gathering that is not serving eggnog. This centuries-old American holiday staple is one that earns its keep as a favorite festive beverage.
These Spiced Eggnog Cupcakes are a new way to enjoy a Christmas classic by incorporating the unique flavor of the beverage throughout the cake and frosting! This recipe will surely earn accolades for family and friends alike.
View postShaped like candy canes or rounds, these Peppermint Swirl Cookies are a soft and chewy cake mix cookie recipe that’s easy to make.
When it comes to holiday cookies, there are plenty out there to choose from. But this year I have really been feeling the peppermint craze and it shows with these Peppermint Swirl Cookies.
I love how easily they come together with the help of cake mix. This also ensures that they have a delicious flavor and are super soft and chewy too.
I really love how fun these cookies are. We made them in both traditional rounds that turned into a marbled look when using the two colors of dough.
But then we took those colors and twisted them together to make adorable candy canes too.
Once we finished baking these up we decided that a little extra chocolate drizzle would really give these a holiday feel. You can add some too or leave them plain.
Either way, these cookies are filled with great peppermint flavor, and definitely didn’t last long around here.
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.
If you wish to freeze these cookies it is best done before they are decorated. Make sure to wrap them tightly in plastic wrap and then place them in either a zip-top bag or airtight container. Freeze for up to 4 months.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
*In a liquid measuring cup, place one tablespoon of peppermint extract. Then add the vegetable oil to the ½ cup mark. If you add the extract first, you will ensure the TOTAL oil content is ½ cup.
** You could use a ½ tablespoon measuring spoon if you have it. In that case, make 24 out of each color.
Remember that if they are scraggly looking going in the oven, they will be scraggly coming out.
Yes, absolutely, that will work just fine. That’s the fun part about these cookies is that they can be made in any color for any occasion.
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 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 this peppermint cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Peppermint Swirl 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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Homemade Peppermint Hot Chocolate made in the Instant Pot is a quick and easy treat on a chilly winter day. Added notes for a spiked version too!
What is the first thing that comes to mind when you think of the classic flavors of Christmas? If you are like me, you are likely reminded of the chocolate and peppermint flavors that came to be hallmarks of the season.
In my opinion, there is no better way to enjoy the flavors of Christmas than when cozied up to a warm cup of Peppermint Hot Chocolate. The only way that it can get even better, is to make it the quick and easy way using your Instant Pot!
As the weather gets colder, hot chocolate becomes the comfort food of beverages. I enjoy serving it to family and friends as we enjoy each other’s company around the holidays.
However, it can be quite time-consuming to make enough hot chocolate for everyone. Some simply make it on the stovetop in a stockpot, others use popular slow cooker recipes to gain the added convenience of keeping the drink warm during a holiday gathering.
To solve this problem, using the Instant Pot to make hot chocolate saves a lot of time when preparing for visitors. Additionally, it is an excellent way to also keep it warm throughout the evening and makes whipping-up an extra batch a breeze!
For an adults-only spin on this seasonal recipe, you may opt to add peppermint schnapps or my candy cane vodka instead of peppermint extract! Either way, this recipe is a great way to enjoy this Christmastime classic.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Yes. You may substitute the peppermint extract for any of your favorite flavors. Another good alternative to peppermint is a cinnamon extract.
Though they do cook inside together, the mixture would not mix very well inside the pot without a little help. Therefore, you have to combine all of your ingredients to get the smoothness of the hot chocolate when done.
Yes, you can. Just replace the peppermint extract with ½ cup of peppermint schnapps or candy cane vodka to the whole pot of cocoa. Or you can add a 1/2 ounce per mug when serving.
It is not recommended because the marshmallows will likely dissolve over time in the main pot of hot chocolate.
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.
This hot chocolate 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 hot chocolate 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 cocoa recipe.
If you love this Easy Hot Chocolate recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Peppermint Hot Chocolate 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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Divinity Candy is a classic Christmas treat that makes a great gift and party favor throughout the whole holiday season.
As we prepare for the holiday season, the struggle to find a treat that would be perfect for gift baskets and party trays becomes a real concern. In some ways, it can be difficult to find something that can be portable but keeps well at room temperature and won’t get destroyed in a gift bag.
Divinity Candies have been a classic American Christmas favorite for more than a century. They bring a soft, nougat-like flavor that is a unique, but homemade addition to your gift baskets.
View postYou’ll love this easy, no-churn Little Debbie Christmas Tree Ice Cream. It is the perfect treat to pair with all your other holiday goodies!
Growing up, I loved eating Little Debbie cakes. You remember those, right? Soft little cakes covered in a yummy frosting that all melted in your mouth.
Well, today, I’m thrilled to share with you a dessert that will bring you back. It’s as festive as it is delicious. I’m talking about Little Debbie Christmas Tree Ice Cream!
View postThese Red Velvet Cupcakes with Cream Cheese Frosting are the perfect dessert for Christmas, Valentine’s Day, or any other celebration. Easy to make with a perfect moist crumble. You don’t want to pass these up.
I get so excited for what I like to call “red velvet season. In my world this happens a few times per year and I love it each and every time it comes around.
You see, red velvet is great for Christmas, but also for Valentine’s Day as well as for special occasions like birthdays. We have a few people in our house that request only red velvet for their special day. So we make it quite often.
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