Deliciously Easy Recipes
Christmas 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.
If you love this recipe for Melting Snowman Frosted 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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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.
View postPeppermint 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!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
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!
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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!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
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.
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