Deliciously Easy Recipes
Peppermint Bark Cookies are the perfect treat for the Holiday season. Made with Oreo Cookies, white chocolate, and crushed peppermint candies.
There are very few people in this world who don’t love Oreo cookies. In addition to their deliciousness, we really love how versatile they can be when making recipes.
These peppermint bark cookies put a festive holiday spin on a year-round favorite by combining the chocolate and cream cookie with the flavor of peppermint bark!
View postThis Chocolate Peppermint Bundt Cake combines a festive peppermint glaze with a fudgy 5-ingredient chocolate cake. This makes it the perfect dessert to finalize your holiday feast!
Nothing beats the elegance of a gorgeous bundt cake. Coupling its unique shape with your favorite glaze will surely earn accolades from all your family and guests.
The versatility of a bundt cake ensures that there is a bundt cake for every time of the year. This chocolate peppermint bundt cake will surely be your go-to recipe to capture the holiday spirit this season.
View postTake your holiday snacking to the next level with this adorable and delicious Reindeer Chow that’s bursting with chocolate brownie flavor.
Imagine a snack so enchantingly crunchy, so delightfully sweet and salty, that it could only be meant for Santa’s most trusted companions. Haha! I’m talking about Reindeer Chow, a merry blend of chocolate, peanut butter, and cereal, with a sprinkle of holiday magic!
This bowl full of crisp Chex cereal is coated in a rich, velvety peanut butter-chocolate mix, and dusted with the snowy powder of brownie mix or confectioner’s sugar. Amidst these morsels, pretzels add a playful twist, while red chocolate candies and mini peanut butter cups dot the mix like baubles on a Christmas tree.
View postYou’ll love this Pecan Sandies Cookie Recipe. They are perfectly sweet and buttery with that delightful crisp around the edges.
Ah, Pecan Sandies! This recipe brings me so much joy. When I was young, they were my grandpa’s favorite cookies.
So almost any time we spent time with him, there were pecan sandies somewhere nearby. As I’ve gotten older, this great cookie has become something of a tradition in my home.
View postChocolate marshmallow cookies are a classic holiday cookie! This easy Christmas cookie recipe is just like grandma used to make & the perfect baked gift.
This time of year I’m all about nostalgia. I spend a good amount of time making recipes that bring back all those fond childhood memories.
Recently we inherited Grandma’s cookbook, which has been such a joy to look through. One of my favorite things to do is to remake these recipes from long ago but add some sort to twist to update them for the new generation.
View postFudgy chocolate cookies dipped in white chocolate & sprinkled with crushed peppermint make these insanely DELICIOUS Double Chocolate Cookies that are just perfect for the holidays!
Oh how I love chocolate cookies. Well, let’s be honest, I love most types of cookies. But these chocolate cookies are so soft, chewy and deliciously fudgy too.
But when I think about the holiday season, I instantly think of pairing those chocolate cookies with peppermint and that is how these Double Chocolate Cookies were born.
Really, you can’t go wrong with taking a cookie that is already pretty scrumptious and then dipping it in white chocolate.
But then you take it a step further and add crushed candy canes to the top and these are HOLIDAY HEAVEN!
We can’t get enough of them in this house. Not only that, but they make a great addition to a cookie platter when gifting to the neighbors or attending a potluck holiday party.
Once the chocolate coating has set, you can stack these cookies in an airtight container and keep at room temperature for about 5-7 days.
I don’t recommend refrigerating them as the candy cane pieces tend to sweat and get sticky in the moist air.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
I 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 will yield a completely different rise and texture to the cookies. So I highly recommend sticking with the Dutch-processed cocoa for these cookies.
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.
Yes, but only before adding the white chocolate and candy cane sprinkles. You can freeze the uncoated cookies in an airtight container for up to 2 months.
Like refrigeration, freezing the cookies with the candy cane pieces will make those pieces wet and sticky. Since you need the white chocolate to be unset for the sprinkles to stick, you can’t coat the cookies and add the sprinkles after freezing.
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.
Yes, absolutely, that will work just fine. These are super cute with holiday jimmies or party sprinkles.
You can even use nuts or decorate these cookies for a different holiday or party theme.
I prefer working with semi-sweet chocolate chips for these cookies. However, you can use milk chocolate if that is what you have on hand. I have not tried it with dark chocolate and I am not sure how that would turn out because of how differently that type of chocolate melts.
This double chocolate cookie recipe is SUPER 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 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 Double Chocolate 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 Double Chocolate 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 homemade vanilla wafer cookies have a chewy soft texture and buttery vanilla flavor. Delicious cookies to munch with a cup of coffee.
If you’re a huge fan of Nilla wafers, short for Vanilla wafers, I have good news for you – you can easily make a whole batch at home with minimal ingredients – all pantry staples that are affordable and readily available at any grocery store.
View postSoft, chewy peanut butter cookies coated in sugar and topped with a Hershey kiss makes these Classic Peanut Butter Blossom Cookies a favorite.
Who loves peanut butter blossom cookies? They are not only a classic cookie recipe for any time of year, but a huge favorite of so many people.
I mean, the combo of peanut butter and chocolate is one that tops the list of favorites for millions, so it’s no wonder these easy cookies are such a hit.
View postNutella Filled Cupcakes are homemade vanilla cupcakes stuffed with creamy Nutella & topped with chocolate buttercream frosting. Perfect for birthdays, holidays, or any occasion.
My friends, I’m totally addicted to cupcakes. I’m pretty sure I have never passed up a cupcake, and these cupcakes stuffed with Nutella are no exception.
I mean, cupcakes are pretty amazing all by themselves. But then adding that extra little surprise of the inside being filled with creamy hazelnut spread just takes them over the top.
Now, if you have been here for a while then you know that my mom was a baker. She made THE MOST AMAZING cakes that never disappointed.
But she never ventured into stuffing cupcakes, which is kind of surprising. I can tell you, she would have flipped over these.
Honestly, what’s not to love. A soft and perfectly crumbly vanilla cupcake filled with creamy Nutella and then topped with the perfect amount of rich and creamy chocolate buttercream frosting.
Sounds pretty perfect to me. You can serve these for the holidays and holiday parties and potlucks. But I like making them for birthdays or even bunco night too.
This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Yes, I do it often. Just make sure to wait until they have cooled to room temperature. Then package them up in a zip-top bag or another airtight container and freeze for up to 6 months.
You can also wrap each unfrosted cupcake individually with plastic wrap before freezing. Freeze in a single flat layer until frozen, then you can stack them as needed.
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.
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.
This cupcake recipe filled with Nutella 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 cupcake recipe.
If you love this Nutella Filled Cupcakes 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 Nutella Filled Cupcakes 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 classic recipe for Triangle Cookies is so quick and easy. Perfect for all your holiday gatherings, neighbor gifts, and so much more.
Ready to dive into one of my all-time favorite treats? It’s a cookie with a lot of history. Let me paint a picture for you. Imagine a cookie that’s not only delectably buttery and soft but also carries with it a story and tradition.
The Triangle Cookie, often reminiscent of the famous hamantaschen cookies, is a delightful treat that’s both fun to make and deliciously satisfying to eat.
View postMoist pumpkin cake rolled with bourbon caramel frosting and drizzled with additional bourbon caramel sauce, makes this Pumpkin Roll Cake with Bourbon Caramel Sauce the perfect fall dessert.
All right pumpkin lovers! Have I got the PERECT recipe for you! If you love a perfectly spiced pumpkin cake with cream cheese frosting – this cake takes it to a whole new level.
Not only did we make a delicious pumpkin cake into a cake roll. But we filled it with a bourbon caramel frosting and then drizzled it with bourbon caramel sauce. Be sure to check out our Bourbon Cake too!
View postYou’ll love this copycat recipe for Snickerdoodle Crumbl Cookies. Chewy centers with crisp edges and topped with cream cheese frosting.
Ever had a hankering for a treat that’s the perfect blend of sweet, spicy, and soft? A cookie that boasts a classic flavor but with a modern twist? Well, these copycat Snickerdoodle Crumbl Cookies are the delightful answer to your sweet tooth’s call.
These cookies ooze classic snickerdoodle flavor, wrapped in a cinnamon sugar coating, and crowned with an irresistible cream cheese frosting. There is a reason that Crumbl is so popular. They’ve got the cookie game figured out.
View postBest Pumpkin Pie is my great-grandmother’s award-winning recipe. This creamy pumpkin pie decorated with piped whipped cream and sprinkled with chopped pecans will have your guests begging for the recipe.
My friends, it is time for some pumpkin pie. But not just any pumpkin pie. This right here is the recipe that was passed down through the generations.
This is my great-grandmother’s recipe that she made in bulk for years and now I am finally sharing it here with you today.
You see, her recipe was written in bulk. I’m talking 4 + pies at a time depending on which recipe card you look at. Plus it has all sorts of old terminology for what they called different sized cans of ingredients.
It is really interesting to see how recipe writing has changed over the years. But one thing that hasn’t changed – how good this recipe is.
I was able to rework it and cut the recipe down to 2 pies. Because of the types of ingredients, I wasn’t able to write this for just 1 pie.
I’m sorry about that. But – the good news is that you will have one that you can gift away to the neighbors, send home with guests or just keep it in the freezer for when the craving strikes again.
I love this recipe because some of my earliest memories are of me sitting in my great-grandmother’s old farmhouse kitchen and watching her make dozens of pies.
Her and my grandmother would make them for their lodge events and they were always heavily requested this time of year. She never said no – she just baked and baked and baked.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.
I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about 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.
I like to transfer the pie to an airtight container or cover tightly with plastic wrap or foil and keep refrigerated for up to 3 days.
Keep in mind that unless you add the cream of tartar to the homemade whipped cream to keep it stabilized, the 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, 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.
Absolutely! Wrap this pumpkin pie tightly with plastic wrap before adding the whipped cream on top and freeze for up to 6 months.
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 on the rose design.
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.
This 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 it. 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 pumpkin pie 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 The Best Pumpkin Pie 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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A 2-ingredient recipe to make easy chocolate-covered Oreos (the classic cookie) with semi-sweet and white chocolate. A sweet crunchy cookie with melting-in-your-mouth chocolate.
These Oreos are taken to the next level to make a quick fix for any sweet tooth cravings. One of my go-to last-minute recipes when I need a quick decorated dessert for any special occasion. Just in about 30 minutes, I’m ready to wrap some cookies to gift or serve.
View postCinnamon Vanilla Bean Cupcakes are simple and easy to make. Perfect for fall celebrations, holiday desserts, or just serious cinnamon lovers.
My friends, when it comes to favorite flavors in our house, cinnamon is at the top. My son especially is crazy for cinnamon.
So you can imagine that the fall season is his FAVORITE time of year because cinnamon recipes are everywhere and I’m busy making recipes like these Cinnamon Vanilla Bean Cupcakes that he gets to enjoy.
Who doesn’t love a soft cinnamon cupcake with the perfect moist crumbles? I know I can’t get enough.
This works out great for my son, because if I can’t get enough then that means I’m in the kitchen making more. So that makes him pretty happy.
Don’t miss these adorable owl cupcakes for fall!
This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.
Yes, I do it often. Just make sure to wait until they have cooled to room-temperature. Then package them up in a zip-top bag or another airtight container and freeze for up to 6 months.
You can also wrap each unfrosted cupcake individually with plastic wrap before freezing. Freeze in a single flat layer until frozen, then you can stack them as needed.
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.
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.
This fall 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 cupcake recipe.
If you love this Cinnamon Vanilla Bean 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 Cinnamon Vanilla Bean Cupcakes 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!
These easy 4-ingredient rolo pretzel sandwiches combine salty pretzels, chewy caramel Rolos, dipped in sweet milk chocolate, and vanilla wafers. Perfect snack that can be customized for any occasion, especially Christmas.
If it’s beginning to look (or feel) a lot like Christmas, it is time to look for easy desserts and snacks we can make to feed all the family members and guests, and we know all too well, that the holiday thrill makes everyone extra hungry.
View postHot Chocolate Bombs are chocolate spheres in numerous flavors full of cocoa mix, marshmallows, sprinkles & more! They open in hot milk making for a fun surprise inside! Check out these with chocolate, peppermint, sugar cookie, pumpkin spice, white chocolate, red velvet, and eggnog flavors! PLUS heart-shaped ones for Valentine’s Day & rainbow marshmallows for St. Patrick’s Day!
Check out these with chocolate, peppermint, sugar cookie, and eggnog flavors! These are SO FUN – for any occasion!
Have you seen the hot chocolate bombs that have taken the internet by storm? As soon as I saw the video I knew I had to make some.
You see – they are these chocolate spheres that you load full of all your hot chocolate add-ins. When you add the hot milk, the chocolate melts, bursts open and all the goodies come out!
But when I saw them, I knew I wanted to make them in so many more flavors than the original.
I mean, I love hot chocolate in a multitude of flavors, so why not make the hot chocolate bombs in all those flavors too.
For this one – I chose sugar cookie. I love the flavor of sugar cookie and of course those rainbow sprinkles just make my heart go pitter-patter.
You can see here what it looks like when you add the mix-ins on the inside.
Just look at how cute these one are for Valentine’s Day – using a heart-shaped silicone mold. (link below)
The possibilities are endless – anything that you could ever want in your hot chocolate – just add it here.
Always start with an airtight container. I like to keep mine in the freezer. But you can also store them in the refrigerator.
They can be stored at room temperature, especially if you are gifting them to friends and neighbors. But just try not to touch them too much as the warmth of your fingers will melt them.
For this version, I added these super adorable gingerbread man sprinkles – just to make it EXTRA CUTE!
If you have multiple silicone molds and plenty of freezer space, then yes, this can be doubled. When I made these, I did them back to back.
So as soon as I was removing one batch from the mold I would fill it back up to make more.
Keep in mind that the melting time will increase if you are doubling the amount of chocolate you are heating.
You may even want to only heat the called for amount and work in batches so the chocolate doesn’t overheat during the melting process.
I guarantee – this eggnog hot chocolate will be the HIT for all your holiday gatherings!
When your chocolate becomes 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. But in most cases, I recommend heating at 50% power when using a microwave.
For the Hot Chocolate Powder
For the Hot Chocolate Bomb
● white chocolate bark
● Hot chocolate powder (from above)
Because the 2″ silicone mold makes 6 sphere halves – this recipe makes 3 hot chocolate bombs.
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.
This Hot Chocolate Bomb recipe is SUPER FUN 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 anything with a chocolate mold 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 fun beverage gift recipe.
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.
If you love this Hot Chocolate Bomb recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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 hot chocolate bombs.
If you love this recipe for Hot Chocolate Bombs 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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Gooey Butter Cookies are a quick and easy cookie recipe made with cake mix and cream cheese. Super soft, chewy, and irresistible!
My friends, it is no secret that I love cookies. Almost every week we have some sort of cookie in the house.
My favorite are ones that are not only easy to make, but are super soft and chewy. Which is why these Gooey Butter Cookies are made again and again.
View postThis easy to make No-Bake Pecan Pie Cheesecake is rich and decadent making it the perfect dessert for any holiday or occasion.
My friends, there are few things in this world that stop me in my tracks as quickly as cheesecake. Make that a no-bake cheesecake and I’m practically running to the kitchen to get started on it.
But then you factor in that oooey-gooey pecan pie topping and it really just sends this cheesecake over the top!
Be sure to check out my Easy Sweet Potato Pie recipe too!
Oh, am I a sucker for cheesecake. My New York-style recipe is nice and thick and oh so creamy. But it not only takes so long to bake but that chilling time just kills me.
I hate to wait for it. Don’t get me wrong, this no-bake version does have it’s own chilling time. But once it is mixed, all I have to do is wait for it to chill.
This is as easy as mix, spread and chill. No baking for over an hour. No water bath. None of that.
Just that rich, sweet, creamy cheesecake that I crave and I know you’ll love it too. (be sure to check out our pecan pie cheesecake bars too!)
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.
I recommend freezing the cheesecake before the topping is added. Leave the cheesecake in the pan, cover with plastic wrap and then foil. Freeze for up to 3 months.
When serving, make the pecan pie topping fresh and add to the thawed cheesecake.
Actually, I don’t advise making that substitution. The whipped topping has stabilizers in it, which keep it from melting like a traditional whipped cream.
So when it is used in a no-bake cheesecake recipe like this one, it ends up yielding a cheesecake that is thick, with a marshmallow-like texture, instead of a creamy one.
Of course. If you don’t want to use gingersnap cookies, you can use about 9 full graham crackers (the rectangle) instead. You can also substitute another cookie that has a firm crumble.
Oh yes, of course! Adding other toppings like chocolate sauce, fresh fruit, plain caramel sauce, crushed cookies and so much more.
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.
Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in not only the cream cheese but also in the heavy cream.
Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.
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 like you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.
However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.
This 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.
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.
This pecan pie 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 no-bake 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.
Just look at that! It literally makes my eyes roll to the back of my head. I know you and your family will swoon over this as much as we do.
It is positively divine and will have all your holiday guests gushing over how good it is.
If you love this Easy Pecan Pie No-Bake 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 Pecan Pie No-Bake 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!
Mummy French Macarons with Maple Cinnamon Filling are an adorable and delicious treat to serve for Halloween packed with fall flavors!
There is one particular cookie that always seems far more special than any other out there. The French Macaron.
With their perfectly domed shape, the creamy filling, that tender crumble – they are indeed special. So why not make them into something positively adorable for Halloween – like these Mummy Macarons.
Now, for as long as I can remember, making macarons has been quite intimidating. I mean, weighing the ingredients, getting that perfect puff.
It can seem daunting at first. But I’m here to break it all down for you & show you that it is simpler than it seems and can be done.
Plus, when you decorate them to look like little mummies – how cute is that.
These will have kids and adults alike – all standing close by the party plater so they can make sure they can get another.
Once the macarons have chilled for at least 4 hours or overnight, they are fine to leave at room temperature in an airtight container.
Because the macarons are delicate in how they are folded and mixed, I find it difficult to maintain the right consistency in the batter when doubling.
It is best to make the batches back to back instead of doubling this recipe.
Just look at how beautiful those are. So perfectly puffed and so tender in the crumble.
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.
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.
Because of the delicate nature of the mixing process, I recommend using regular sugar. I have seen some recipes out there that have used an artificial sweetener and the texture of the macarons isn’t quite the same and less smooth on top.
This macaron recipe is super cute and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade macarons 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 Mummy French Macaron recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Fluffy, buttery Victoria Sponge cupcakes topped with light whipped cream, delicious blackberry jam, and fresh berries – elegance and flavor in every bite.
These cupcakes are light, elegant, and delicious – a great recipe for Mother’s Day, Valentine’s Day, baby showers (or any other child event), birthday parties, girls’ night or an afternoon tea party, summer picnics, and potluck.
View postCandy Lovers! This spooky Halloween Bark Recipe is made with white & dark chocolate, candy & more- perfect for all your ghoulish celebrations.
My friends, when it comes to treats – I’m all about the easy. I’m also all about using what I have to make things work.
So that’s why making super cute goodies like this Halloween Bark with just a handful of ingredients is totally my jam.
Be sure to add these Broken Glass Cupcakes to your Halloween celebrations too!
You see, I tend to go a little overboard when it comes to buying cute sprinkles and decorations. I have all these great intentions, thinking I’m going to make dozens of recipes.
But then I get home, put them in the pantry and then life continues to be just as busy as ever and I never get around to making all that I had planned.
I may get around to making a couple recipes – but I still have SO MANY decorations and supplies leftover. That’s where cute recipes like this Halloween Candy Bark come in.
I can use a bunch of my supplies all at the same time and make something that everyone loves – it makes a huge impact because it looks hard (but in reality is so easy) and everyone is happy. Plus – it’s pretty tasty too.
This recipe is best when stored in an airtight container in the refrigerator for 2 days. Anything beyond that can cause the chocolate to bloom. It will still taste fine, it just won’t be as pretty.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, please let me know how it turns out.
Chocolate bark can be frozen. But again, remember that it is possible for the chocolate to bloom, so it might not be as pretty once you decide to use it.
This recipe is written for 18 one-ounce servings. It will depend on how large or small you break the pieces into and of course, how many people go back for seconds.
This chocolate bark 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 bark 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 Halloween Bark Recipe.
If you love this Easy Chocolate Bark recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Don’t miss our Ghosts in the Graveyard Dessert too!
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Looking for a fun & easy Halloween treat? This adorable Monster Bark takes just a couple of ingredients & a few minutes to make. The kids just love it!
The kids and I love making fun treats for the holidays. I think that is probably the thing I love the most about my job here.
I get to not only spend my time being creative & sharing it. But I also get to spend a significant amount of time focusing on the fun parts of each holiday to bring you all some super cute ideas.
Super rich and moist, this Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting is the perfect fall dessert. Positively delicious!
Growing up, my dad’s side of the family was all about the pumpkin. My grandmother and great grandmother made THE BEST pumpkin pie.
But they also made a whole lot of other recipes using pumpkin puree. This pumpkin cake graced our table each and every year for as long as I can remember.
You see, my birthday hovers around Thanksgiving. In fact, I was actually born right after Thanksgiving dinner.
So my grandmother would always celebrate the two together. Thanksgiving dinner, then my birthday cake.
I wasn’t always thrilled. Each and every year, the flavor was pumpkin. THIS pumpkin cake, to be precise.
Sometimes it would be decorated with a turkey or some other Thanksgiving theme. For that reason, I never really liked this cake.
It wasn’t for taste, but more that it was more about the holiday, and my birthday was an afterthought.
But as the years passed and my birthday wasn’t really a factor anymore, I found myself craving this cake. It’s moist, with the perfect crumble. Plus all that great pumpkin and spice flavor.
Add to that the cream cheese frosting and I swoon. I find myself wanting to make this cake week after week once the cooler weather rolls around.
I know you’ll love it and it can make an appearance at all your family gatherings too.
Because the cake is topped with cream cheese frosting, I like to leave it in the pan, cover it with foil or plastic wrap, and refrigerate in between servings. Use within 4 days.
This cake is made in a 9×13 pan. So it will depend on how large or small you cut the pieces. This time I cut 12 squares, but sometimes we want the pieces larger and will only cut 8.
Spread the cream cheese frosting over the top of the cooled cake and add sprinkles or chopped nuts if desired.
Store in the refrigerator and bring to room temperature before serving.
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 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.
Absolutely this cake can be frozen. I recommend removing it from the pan that it is baked in. Then wrap it tightly with plastic wrap, then foil. Label with the date and freeze for up to 4 months.
This easy pumpkin cake recipe is SUPER SIMPLE 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 pumpkin cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
If you love this Easy Pumpkin Cake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easy Pumpkin Cake with Cream Cheese 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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Buttery shortbread cookie sandwiches stuffed with creamy chocolate filling make these Pumpkin Shortbread Cookies perfect for Halloween.
My friends. If you have been around here for any length of time, you know that I really love a good cookie. In fact, I think I would be hard pressed to find a cookie that I have passed up.
So it is no surprise that when it comes to the holiday season, making cookies is at the top of my list of favorite things to do. Since Halloween is coming up, I thought that these deliciously buttery shortbread cookies cut into pumpkins would be great – especially when stuffed with chocolate filling.
Be sure to add these Broken Glass Cupcakes to your Halloween celebrations too!
You see. The kids have been too old for traditional Halloween activities for a while now. But that doesn’t mean we don’t celebrate.
I like to whip up something super cute for them to enjoy while they pass out candy. Sometimes it’s a cake or cupcakes. But this time these cookies were just perfect.
As if decorated pumpkin shortbread cookies weren’t cute enough. But then I had the idea to make them into little sandwiches.
Let me tell you – that chocolate filling is so tasty when paired with the shortbread. It’s almost like having a little bite of cake.
As you can see – these look more complicated than they really are.
Shortbread only requires a handful of ingredients. But cutting them into adorable pumpkin shapes makes them over the top.
This recipe makes about 12 cookie sandwiches. If you decided to keep these as regular cookies, you could get 24 out of this batch. But this will depend on the size of the cookie cutter you use.
These cookies will keep well at room temperature if stored in an airtight container for up to 3 days.
This dough is very soft— feel free to use as much flour as needed to prevent it from sticking to your work surface.
I used this cookie press (link in post) to make the Jack O Lantern face easier to paint.
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.
I recommend freezing either the dough before baking, or the plain cookies after baking. Keep in mind that freezing makes the cookies a bit more crumbly once thawed. Make sure to wrap tightly with plastic wrap and then place in a zip-top bag and label with the date. Use within 4 months.
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.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
I’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.
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 sandwich 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 Pumpkin Shortbread Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Celebrate Halloween with these fruity Purple Hooter Jello Shots made with grape jello mixed with red berry vodka, and lime juice. Sweet and tart – just what we need.
A beginner-friendly cocktail that doesn’t require you to have any bartending or mixology skills or a big bar inventory. Yet you can surprise and impress everyone at your Halloween party!
View postPumpkin Butter Donuts, an easy baked mini donut recipe with homemade pumpkin butter. Makes a delicious treat with your morning coffee or an afternoon snack.
Oh my – do I have a breakfast treat for you all today!!! It’s been a while since I shared a donut recipe with you & so I’m super excited about this one.
It’s absolutely heavenly because I used the Slow Cooker Pumpkin Butter I shared with you all last week & then I sprinkled a little granola on these for fun. SO AMAZING I tell you!! This is definitely my favorite donut recipe to date.
View postMummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!
When it comes to Halloween, I’m all about the super cute homemade treats. Don’t get me wrong, we also have our fair share of candy around here.
But I really love making treats, especially when they are super cute. That could be why I think I have more treats specifically for Halloween than for any other holiday.
Don’t miss my other super cute Mummy Cookies too!
What I love about these cookies, is that not only are they adorable, but they are packed with delicious fall flavors like vanilla, cinnamon and nutmeg. I don’t think I can get enough of those flavors once fall comes around.
I mean, shortbread cookies are delicious all by themselves. So buttery – I could eat them every single day. But adding my favorite fall flavors just makes these irresistible.
The shortbread cookies only take a handful of ingredients. Just mix it up, form the dough into a flat round, roll it out and cut with cookie cutters.
Place the dough on a parchment-lined baking sheet, bake and then decorate.
The best part is that because they are mummy cookies, the drizzle can be as tidy or messy as you like. Get the kiddos in there and let them help too.
Once the chocolate on the cookies has dried and hardened, you can place them in an airtight container to store them at room temperature. I personally like to keep them in a single layer, but they should be okay to stack once they are dry.
Absolutely. This recipe makes 12 cookies. Perfect for family enjoyment. But if you are making these for a party or potluck – I recommend doubling the recipe.
I don’t recommend freezing the cookies after they have been decorated. You can freeze the dough once it is mixed. Wrap it tightly in plastic wrap first. You can also freeze the cookies in an airtight container after they have baked. Use within 3 months.
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.
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.
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, these cookies can be made as a traditional shortbread cookie. Just leave out the cinnamon, vanilla and nutmeg in the mixing process.
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.
You can use white chocolate instead of candy melts, however, it is difficult to temper and often has a yellow tint. Bright white candy melts are highly recommended.
Yes, absolutely, that will work just fine. This recipe works with almond or coconut milk too.
This dough can be made up to 24 hours in advance but you’ll need to let it soften before you can roll it— I recommended bringing it to room temperature for at least 45 minutes before rolling.
This recipe for Mummy Shortbread Cookies 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 decorated shortbread 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 Halloween Mummy 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 Mummy 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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These delicious Carrot Cake Cookies are decorated with cream cheese frosting and are the perfect dessert for the Spring or Fall holidays.
Do you have a soft spot for the spiced, moist delight that is a carrot cake? Personally, I love the stuff and can’t get enough of it!
What if I told you that you can have all the flavors of your favorite cake in a cookie form? Yep, that’s right – introducing the Carrot Cake Cookies!
View postCrock Pot Dulce de Leche is an easy slow cooker caramel recipe that takes just one ingredient. Simple to make & the perfect topping for fall desserts.
There have been a lot of different ways to make Dulce de Leche (milk caramel) floating around lately. Some of you may wonder what all the hype is about.
Some of you may be hesitant to give it a try because you just don’t know how it will turn out. I did give it a try – several times.
So I decided to give you my way of doing it – after trying several different ways & coming up with what I found to be the easiest way for me.
Use this Dulce de Leche in this recipe for Caramel Cupcakes with Caramel Buttercream Frosting!
This post contains some affiliate links. Click here to read my full disclosure policy.
View postPumpkin Spice Truffles are a quick and easy no-bake treat made with golden Oreo cookies, white chocolate and cute fall leaf sprinkles for the season.
One thing I never really noticed until about a week ago was how much my hubs loves pumpkin pie spice. He has a lot of flavors on his favorite list but I never really thought pumpkin pie spice was one of them – until I made these Pumpkin Spice Truffles that he went nuts over.
I always love it when I can create something that he swoons over. It just gives me one more little thing I can add to my list of nice things I can do for him at random.
If you love pumpkin – you don’t want to miss these Pumpkin Pancakes too!
View postSugar Skull Cookie Dough is a quick and easy Halloween treat. Green and purple egg-free cookie dough loaded with sugar skull sprinkles is a perfect Day of the Dead dessert.
If you have been around here for a while, you know that I am completely obsessed with Sugar Skulls. I collect them and get super excited about all things Day of the Dead.
So it should come as no surprise that I picked up some super cute Day of the Dead sprinkles when I was doing some shopping a few weeks ago. Of course, I had to come up with something awesome to make with them.
Be sure to add these Broken Glass Cupcakes to your Halloween celebrations too!
I’m not really sure why I love sugar skulls. But I have them everywhere around here. I’m always looking for fun ways to add them to our everyday life.
Knowing this, my sweet daughter was so kind as to surprise me with this adorable sugar skull bowl as a gift one day. So I had to find a cute way to use it.
Don’t miss our Halloween Cookie Dough too!
This time of year, it seems every place has a little collection of new things in Day of the Dead. So I get pretty excited when my “stock up season” comes around and I can easily add to my collection.
Don’t miss my Sugar Skull- Day of the Dead Face Painting tutorial.
I think it may have something to do with all the bright colors. They aren’t the traditional orange and black that have dominated Halloween for decades.
You get all the vivid colors that are so stunning. Which is why I love it so much and chose to make this cookie dough in bright neon green and purple.
This cookie dough is best when kept refrigerated in an airtight container. Just make sure to let it sit at room temperature for about 15 minutes before enjoying so it can soften up a bit.
You bet. Gluten-Free Flour works just fine. I would recommend using a 1:1 flour like this one .
You can, and we do it often. If you are making this for a Halloween party, I highly recommend doubling this recipe.
Yes, I do it often. Instead of freezing it in a container, I recommend either forming it into a flat square and then wrapping it tightly with plastic wrap and then foil OR double bagging it in zip-top bags before freezing.
You don’t want there to be any air getting to it as it will be dry and crumbly when you thaw it to eat later. Make sure you mark the date on it before freezing and use within 2-3 months.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Yes, absolutely, that will work just fine. If you need to use almond, coconut or oat milk, that will all work great too.
This recipe makes enough to split between my 3 kids and me. So if you only want enough for yourself, make 1/4 of the recipe.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.
I usually use whatever I have on hand because when the craving strikes, I really don’t care about 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 dough.
Nope. This dough doesn’t contain any of the ingredients you would need to get this dough to bake into cookies.
Things like levening agents like baking soda & eggs are needed in regular cookie dough. They are what hold the dough together when it is heated & what makes the cookies rise & keep their shape.
If you were to bake this dough it would result in a puddle of goo on your baking pan.
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 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.
DON’T MISS THESE HOLIDAY E-BOOKS!
This cookie dough 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 egg-free edible cookie dough 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 dough recipe.
If you love this Halloween Cookie Dough 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 Sugar Skull Cookie Dough 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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