A Blessing in Disguise

Aimee’s Journey

A Blessing in Disguise

NYE 2020


Twenty Twenty Cupcakes

Servings: 24-26

Prep Time: 15 Minutes

Bake Time: 20-25 Minutes

Total Time: 35 Minutes 

Cupcakes:

Ingredients:

- 2 1/2 cups all purpose flour

- 2 cups of sugar

- 3 teaspoons of baking powder

- 1 teaspoon of salt

- 1 cup of milk

- 1/2 cup of vegetable oil

- 1 tablespoon of vanilla extract

- 2 large eggs

- 1 jar of chocolate fudge frosting


Instructions: 

1. Preheat oven to 350°Fahrenheit and prepare a cupcake pan with liners.

2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.

3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

4. Add the wet ingredients to the dry ingredients and beat until well incorporated.

5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.

6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs. *I baked mine for 25 minutes. 

7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

8. Let the cupcakes cool completely before frosting with a piping bag or utensil you have. Then serve and enjoy!!


I decorated my Twenty Twenty Cupcakes with New Years Bark. The recipe is below.

Microwaveable safe bowl. Mix 1 cup of white chocolate chips with a tablespoon of shortening. Microwave 20 seconds intervals strring in between until smooth. Smooth out evenly on cookie sheet lined with wax paper. Quickly add mallow bits and sprinkles before it hardens. 

Once hardened decorate on top of Twenty Twenty Cupcakes then serve and enjoy!!

Winter Recipes:


Hot Cocoa Mix:

Prep Time: 10 Minutes

Total Time: 15 Minutes

-----------------------------------------

Ingredients:

- 1 1/2 cups of Nesquick or Cocoa powder

- 2 teaspoons of cornstarch

- 2 1/2 cups of Powdered sugar

- 1 teaspoon of salt

- 2 1/2 cups of powdered nonfat dry milk

- 2 12oz mason jars for storage

 

Instructions:

1. In a large bowl combine the Nesquick or Cocoa power with powdered sugar and mix until well incorporated.

2. Then, add in the salt, cornstarch, and dry milk and mix until well incorporated.

3. Then, store in a mason jar or air tight container. ——————————————————
For a glass of hot cocoa:

1. Heat up a mug of water of milk 3/4 way full in the microwave for about 2 minutes.

2. Then, stir in 3 tablespoons of the hot cocoa mix and stir until well mixed and no lumps.

3. You may need to reheat your cocoa in the microwave for another 30-45 seconds or to the temperature of your liking .

4. Then, add whipped cream or marshmallows (you can find my homemade marshmallows recipe below) on top.

5. Then, enjoy the warmthness in a mug.

25 Days of Christmas Cookies + Treats Countdown

Countdown Tracker

Day 1 Treat Countdown....

Day 1  of 25 


Hot Chocolate Cookies

Prep Time: 10 Minutes

Bake Time: 10-12 Minutes

Total Time: Approx. 30 Minutes

Servings: 32 

 

Ingredients:

- 2 sticks of butter softened (or slightly microwaved)

- 1 cup of sugar

- 2/3 cups of light brown sugar

- 2 eggs

- 1 teaspoon of vanilla

- 3 1/4 cups of flour

- 4 packages of Hot Chocolate Mix not sugar free or 3/4 cups cocoa

- 1 teaspoon of salt

- 1 teaspoon of baking soda

- 2 teaspoons of baking powder

- 1 cup of chocolate chips

- 1 cup of Jet-Puffed Marshmallow Bits

 

Instructions:

1. Preheat oven to 350 degrees F.

2. In a mixing bowl, mix butter until light and fluffy. Gradually add in sugars and mix until well incorporated.

3. Add eggs and vanilla, mixing until just combined.

4. Combine dry ingredients in a bowl and stir until well incorporated. Add to wet ingredients and stir to combine.

5. Scoop onto baking sheets lined with parchment paper or nonstick cookie sheets, approximately 2-3 tablespoons of dough per scoop, and bake for approximately 9-11 minutes.

6. Remove the cookies from the oven and allow them to cool for at least ten minutes prior transferring to a wire rack to finish cooling.

7. Then, serve and enjoy with a glass of milk or a nice warm glass of hot chocolate on the side!! :) 

 

 

Day Two Countdown: Snowball Cookies

Servings: 32 snowballs

Prep Time: 10 Minutes

Bake Time: 15 Minutes

Total Time: 30 Minutes

—————————————————

Ingredients:

- 1 cup of unsalted butter softened

- 1/2 cup of powdered sugar

- 1 teaspoon of vanilla extract

- 1/4 teaspoon of salt

- 2 1/4 cups of all-purpose flour measured correctly - spoon & sweep method

- 3/4 - 1 cup of finely chopped pecans

- 1/2 cup of powdered sugar for rolling cookies

—————————————————

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Then, line two cookies sheets with parchmmet paper and set aside for later.

2. In a stand mixer, hand mixer or a whisk cream butter and powdered sugar.

3. Turn to low and mix in salt, vanilla, flour and pecans until well incorporated.

4. Roll into one inch balls. Place them on the cookie sheets a few inches apart.

5. Bake for 11-13 minutes or until very lightly browned. Do not over bake. Remove from oven and allow to cool just enough to handle them.

6. Pour 1 cup of powdered sugar in a large Ziploc bag or in a wide bowl. Gently add 3-4 cookies at a time and roll them gently in the bottom of the bag. Use a fork to scoop under each cookie and gently shake to remove excess powdered sugar.

7. Place on cooling racks. Once completely cooled roll in powdered sugar bag again.

8. Then, serve and enjoy.

 

Notes: * You can store the snowballs in an airtight container for up to 3 days or freeze for up to one month.

Snowballs

Day 3 Countdown Treat: Peppermint Forest Candyland Theme Dip

Servings:

Ingredients

- 8 ounces of cream cheese softened

- 1/2 cup of marshmallow creme fluff

- 1/2 cup of cool whip

- 1/2 cup of powdered sugar

- 1 cup of Andes peppermint baking chips

- 1/2 cup of miniature chocolate chips

-  Christmas sprinkles for toppings

 

Instructions:

1. In a stand mixer beat cream cheese until light and fluffy.

2. Add in marshmallow fluff and cool whip.

3. Slowly add powdered sugar until well combined.

4. Fold in Andes and chocolate chips.

5. Chill for at least 2 hours before serving.

6. Serve in a festive Christmas bowl//dish and begin dipping, but don't double dip haha!! :) You can dip it with graham crackers, sugar cookies,  Peppermint Oreo's,  Classic Oreo's, strawberries, pretzel sticks, apple slices, gingerbreadmen, & literally anything you can think of. 
ENJOY!! :)

 

Fun Fact: The reasoning behind this recipe name is because my favorite childhood board game growing up was//probably still is, Candyland. I loved Peppermint Forest, Mr. Mint & the Snow Beavers don't know ask me why, but they were my favorite part of the game haha!! :)

Day 4 Countdown:

Mr. Mint Peppermint Oreo's

Servings: 30

Prep Time: 10 Minutes

Set Time: 30 Minutes

Total Time: 45 Minutes



Ingredients:

- 1 package of Oreo cookies (I used Peppermint Bark Oreo's for double the mint flavor) 

- 1 bag of white candy melts or 1 1/2 Cups of white chocolate chips

- 1 bag of crushed peppermint candy or uou can crush your own candy canes 

 

Instructions:

1. Melt the candy melts as directed on the bag in the microwave. *If you're using chocolate chips add to them to a microwavable safe bowl. Then, add about a tablespoon of vegetabable oil,  mix together, and microwave for about about a minute. Stir again and heat again for another minute, if need so.

2. Dip the Oreo cookies, one by one, into the melted chocolate and place it on the wax paper.

3. Sprinkle the crushed peppermint candy onto the cookie.

4. Repeat with the rest of the cookies.

5. Allow the cookies to harden completely (about 30 minutes in the refrigerator).

6. Serve & enjoy!

 

Fun Fact: The Reasoning behind the name is....Candyland Theme This Year  & I love Peppermint Forest, Mr Mint, & the Snow Beavers!! : ) I hope you all like it. More to come. : ) 

 

Day 5 Christmas Countdown


Day 5 Countdown:

Mr. Mint Peppermint Crinkles


Servings: 60

Prep Time: 20 Minutes

Total Time: 3 Hours


Ingredients:

- 2 cups Gold Medal of all-purpose flour

- 1 cup of unsweetened baking cocoa

- 2 teaspoons of baking powder

- 1/2 teaspoon of salt

- 2 cups of granulated sugar

- 1/2 cup of vegetable oil

- 4 large eggs

- 1 teaspoon vanilla

- 1 teaspoon of peppermint extract

- 1/2 cup of powdered sugar

- 1 bag of Hershey's Kisses Brand mint or candy cane flavored kisses.


Instructions:

1. In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.

2. In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.

3. Stir the dry ingredients with the wet ingredients just until well incorporated. Cover bowl with plastic wrap, and refrigerate for at least 2 hours. *longer you leave em' the better the crackling effect.

4. Heat the oven to 350°F. Line cookie sheets with cooking parchment paper. Place powdered sugar in a small bowl. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart.

5. Bake 10 to 12 minutes, until cookies crackle and dough doesn’t look raw.

6. When the Mr. Mint cookies are done, immediately place a Hershey Kisses candy in the center of each cookie, and press lightly. Allow  the cookies to cool on the  cookie sheet for 2 minutes.

7. Remove to cooling rack; cool completely until candy is set.

8. Serve and enjoy!! : ) 

Day 6 Countdown:


Day 6 Countdown:

White Chocolate Dipped Peppermint Sugar Cookies

----------------------------------------------

Servings: 30 Cookies

Prep Time: 30 Minutes 

Total Time: 1 Hour

 

Ingredients:

- 2 3/4 cups of  all-purpose flour (scoop and level to measure)

- 1 teaspoon of baking soda

- 1/2 teaspoon of salt

- 1/2 teaspoon of cream of tartar

- 1 1/2 cups of granulated sugar

- 1 cup of unsalted butter, softened

- 1 large egg & 1 large egg yolk

- 1 teaspoon of vanilla extract

- 3/4 teaspoon of peppermint extract

- 2 1/2 cups of white chocolate chips

- 2 1/2 Tbsp shortening or vegetable oil 

- 1/3 cup of peppermint bits or finely crushed candy canes

 

Instructions:  

For the cookies:

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, the salt and cream of tartar, set aside. *If you don't have a mixer you can use a hand whisk it'll just take a bit longer.

2. In the bowl of an electric stand mixer fitted with the paddle attachment or hand mixer cream together sugar and butter until well incorporated.

3. Mix in the egg, then mix in the egg yolk, vanilla and peppermint extract. With the mixer set on low speed slowly add in the dry ingredients and mix just until well incorporated (if using a mixer the dough will be thick, so stop the mixer and mix by hand to get the flour at bottom if needed. I use my hands to form the dough). 

4. Scoop dough out 1 1/2 Tablespoons at a time and shape into balls.

5. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren't currently baking in refrigerator on plates).

6. Bake in preheated oven 10 - 11 minutes (cookies should appear slightly under-baked).

7. Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.

 

For the white chocolate:

1. Place chocolate chips and shortening/vegetable oil in a medium microwave safe bowl and heat in microwave on 50% power in 20 second intervals, for about a minute or two stirring well between intervals until melted and smooth.

2. Dip half of cooled cookies in white chocolate allowing excess to run off (or slide bottom slightly along edge of bowl) then transfer to wax paper and immediately sprinkle with peppermint bits.

3. Allow to set at room temperature or in refrigerator.

4. Store in an airtight container at room temperature.

5. Lastly , serve & ENJOY!! : )


Day 7 Countdown:

Snowbeavers Peppermint Patties 

-----------------------------------

Servings: 50

Prep Time: 30 Minutes

Total Time: 1 hour 

 


Ingredients: 

- 1/2 cup of sweetened condensed milk

- 1 and 1/2 teaspoons of peppermint extract

- 3 cups of powdered sugar

- 8 ounces of dark chocolate chopped

- 2 teaspoons of oil

 

Instructions:

1. In a medium size bowl mix the sweetened condensed milk, peppermint extract, and powdered sugar together until thick dough forms.

2. Sprinkle some powdered sugar on a flat clean work surface and place the peppermint dough on the sugar. Using a rolling pin, roll out the dough to about 1/4 inch thickness.

3. Using a medicine cup or another round object, cut out 1 inch circles from the dough.
4. Place onto a wax paper covered baking sheet. Place the peppermint patties into the fridge to allow to cool for about 30 minutes.

5.  Place the chocolate in a heat safe bowl. Add the oil. Heat the chocolate in the microwave in 15 second intervals until the chocolate is fully melted (approximately 2 minutes). Stir until smooth.

6. Using a fork dip the peppermint patties into the melted chocolate and place back on the wax paper lining the baking sheet.

7. Once all patties have been coated place the tray back in the fridge and allow the chocolate to set for another 30 minutes. 

8. Store the peppermint patties in the fridge until ready to be served! Enjoy!

Day 8 Countdown🎄


Day 8 Countdown: Peppermint Bark

Servings: 12 Makes about a pound of bark

Prep Time: 5 Minutes

Total Time: 1 hour

--------------------------------------------

Ingredients:

- 2 cups of semisweet chocolate chips or five pieces of almond bark

- 2 cups of  white chocolate chips or 5 pieces of almond bark

- about 1/2 cup of crushed peppermint candy or candy canes (about 4 candy canes worth)

- 1 teaspoon of peppermint extract (optional)

- 2 tablespoons of vegetable oil or shortening

------------------------------------

Directions:

1. Line baking sheet with parchment paper or wax paper. (Tip: to keep the paper from moving on the baking sheet, dot a bit of the melted chocolate in each corner of the baking sheet to secure the paper.)

2. Place the chocolate chips or bark in a large microwave safe bowl and add 1 tablespoon of vegetable oil or shortening.

3. Microwave the chocolate chips or bark on High in increments of about 20 seconds or about a minute and a half, stirring well in between microwave sessions.

4. Keep stirring until all the chocolate chips or bark are melted and smooth. Don’t overheat the chocolate.

5. Pour and then spread the melted chocolate evenly over the parchment paper. Chill the chocolate layer in the fridge for about 20-30 minutes, or until the chocolate is firm.

6. Place the white chocolate and optional peppermint extract in a large microwave safe bowl.

7. Repeat the same melting procedure for the white chocolate (again make sure to stir well in-between microwave sessions and being careful not to overheat the white chocolate).

8. While the chocolate is melting crush the candy canes or peppermint.

9. When white chocolate is melted, pour and gently spread it over the chocolate mixture and then immediately sprinkle the crushed candy canes on top. (I added extra crushed candy canes because I love them, but add as muc or little as you like).

10. Gently press the peppermint candy into the white chocolate. Return the pan to the fridge and chill for another 30 minutes, or until the bark is completely solid.

11. Gently loosen the peppermint bark from the parchment. (Before breaking the bark, allow the bark to come to room temperature. This will allow the layers to bond together better so that when you break the bark, the layers don’t separate.)

12. Then, break the bark into pieces and enjoy!

 


*You can store them in an air tight container or plastic bag. They last up to about two weeks. (They store and taste better in the fridge).

Day 9 Countdown🎉

Day 9 Countdown: Peppermint Forest Patties 


Recipe:

Servings: 60

Prep Time: 10 Minutes

Total Time: 10 Minutes

Ingredients:

- 1/4 cup of butter softened

- 1/3 cup of light corn syrup

- 1 1/2 teaspoon of peppermint extract or mint extract or any other extract you want

- 1 1/2 cups of powdered sugar divided

- food coloring preferably gel or paste

- 1/2 cup of granulated sugar to roll balls in

 

Instructions:

1. Combine butter and corn syrup together in a small bowl.

2. Stir in your extract of choice.

2. Add 2 cups of powdered sugar and mix until well incorporated.

3. Stir in an additional cup of powdered sugar. Knead the mixture until the powdered sugar is mixed in and the dough is completely smooth, adding additional powdered sugar if needed.

4. Divide the dough evenly into three portions. Tint one red with the red food color/gel and one green with the green color/gel. Leave one portion white.

* If the dough gets sticky, knead in more powdered sugar, 1/4 cup at a time.

5. Shape into 3/4 inch balls and roll in granulated sugar. Flatten gently with a fork.

6. Let candies stand, uncovered, at room temperature for 1 day.  

7. Then, serve & ENJOY!!

(Store in an airtight container once patties are ready.) 

Day 10 Countdown❄️


Day 10 Countdown:

Candy Cane Chocolate Chip Cookies

---------------------------------------------
Servings: 16 cookies

Prep Time: 10 Minutes 

Total Time: 15 Minutes

-------------------------------------------------

Ingredients:

- 1/2 cup of unsalted butter, softened and at room temperature

- 1 1/2 cup of flour

- 1/2 cup of granulated sugar

- 1/3 cup of light brown sugar, packed firmly

- 1 egg

- 1 1/2 teaspoon of  peppermint extract

- 1/2 teaspoon of sea salt

- 1/2 teaspoon of baking soda

- 1/2 cup of white chocolate chips

- 1/2 cup of dark or regular chocolate chips

- 4-5 candy canes chopped

-------------------------------------------------

Instructions:

1. Using a whisk or standing mixer, cream butter, sugar and light brown sugar until nice and creamy.

2. Add in vanilla and egg and beat until well incorporated. You don't want to over do this part or the cookies will be stiff. Just enough until the egg is mixed in *approximately about 20 seconds.*

3. In a separate bowl, whisk together flour, sea salt and baking soda. Mix dry ingredients into wet ingredients until combined.

4. Stir in chocolate chips and candy canes--heck by all means, use your hands for this part as long as they are washed!

*If chilling dough, seal tightly and chill up to 3 days before baking. (Allow to sit out 10-15 minutes before you bake them).

5. Preheat oven to 350°F. Roll dough into 12 balls and line on a parchment lined cookie sheet.

6. Bake for 10-12 minutes or until the cookies are look slightly golden.

*The key is NOT to over bake these! They may not look done but they are, check the bottom of the cookies to see if  they are golden brown or the toothpick trick.

7. Allow them to cool for a few minutes on the cookie sheet before transferring to a cooling rack. 

8. Then,  serve and ENJOY!!!! : ) 

Day 11 Countdown🎁


Day 11 Countdown: Peppermint Snowballs


Servings: 30

Prep Time: 15 Minutes

Total Time: 45 Minutes

------------------------------------------

Ingredients:

- 1 Cup of butter, softened

- 1/2 Cup of confectioner's sugar (powdered sugar) 

- 1 teaspoon of vanilla extract

- 1/2 teasppon of peppermint extract, optional

- 2 1/4 Cup of all-purpose flour

- 1/4 Cup crushed peppermint candies

- 3/4 Cup confectioner's sugar (powdered sugar), for rolling cookies in 1 tablespoon crushed peppermint candies, for rolling cookies in

---------------------------------------------
Instructions:

1. Preheat oven to 350. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.

2. Cream together butter and sugar. Add in vanilla and peppermint extracts and beat until creamy. Slowly beat in flour and crushed peppermint candies.

*the dough will be a little stiff, but will come together when pressed.

3. Roll dough into 1-inch balls. Bake for 10-12 minutes or until the bottom of them start to turn golden brown.

4. Cool for 2-4 minutes (or until you can handle them) on a baking sheet.

5. Stir together confectioner's sugar(powdered sugar) and crushed peppermint candies in a small bowl.

6. Roll cookies in sugar mixture to coat. Place on a wire rack to cool completely. If confectioner's sugar has melted into some of the cookies, give them another roll in the sugar mixture.

7. Then, serve & ENJOY!! : ) 

Day 12 Countdown:


Day 12 Countdown: Holiday Chex Mix

Servings: 8-10

Prep Time: 5-10 Minutes

Cook Time: 10 Minutes

Total Time: 20 Minutes

-------------------------------------

INGREDIENTS:

- 3 cups of corn Chex Cereal

- 3 cups of rice Chex Cereal

- 6 cups Golden Grahams Cereal

- 2 cups of shredded coconut

- 2 cups of sliced almonds

- 1 cup of light corn syrup

- 1 cup of sugar

- ¾ cup of butter

--------------------------------------

INSTRUCTIONS:

1. In a large bowl, mix Corn and rice Chex cereal, Golden Grahams cereal, coconut, and almonds. Set aside.

2. In a medium saucepan over medium high heat, combine the light corn syrup, sugar and butter.

3. Bring to a boil for two minutes. Remove from heat and let cool for about two minutes.

4. Pour over the cereal mix and mix well until the cereal is coated.

5. Spread on a cookie sheet lined with parchment paper or wax paper to cool for about five to ten minutes.

6. Then, serve and enjoy or store in a plastic bag or airtight container.


Day 13 Countdown: Christmas Tree Cupcakes

Servings: 12 Cupcakes

Prep Time: 15 Minutes

Bake Time: 19-24 Minutes

Total Time: 45 Minutes

---------------------------------
Ingredients:
Cupcakes

* I used the Christmas Funfetti Mix for this recipe, (with peppermint instead of vanilla extract) 

- use any box of cupcake mix + ingredients as followed

- vanilla Buttercream icing

- 1/4 white and the rest dyed green

- Sugar cones

- Sprinkles

---------------------------------

Directions:

There is not a formal recipe for these cupcakes. Get creative and get festive!!

1.  Use whatever cupcake flavor you want, top it with a layer of white frosting.

*I actually cut my sugar cones down an inch or so (not an easy task, be gentle - they break easily! So my trees weren't super-duper tall!)

2. Mix up a batch of green buttercream frosting and use a spatula to apply a thin layer of green buttercream to the surface of the sugar cone.  (This will help the dollops you apply stick to the cone better as well as making the trees totally green in case your dollops don't give full coverage).

4. Use a number 30 tip to pipe star-shaped dollops onto the surface of the cone beginning at the bottom and working to the top of the sugar cone. (its okay if it isn't perfect and a bit messy, you'll decorate it & it'll  turn out beautiful!)  

5. Sift confectioners' sugar onto the cupcake and it's ready to serve!!

I covered the tree with colorful sprinkles. Use whatever kind of decoration you want!

Christmas Tree Cupcakes🧁🎄


Day 14 Countdown: Peppermint Thin Mints

Servings: 26 Cookies

Prep Time: 10 Minutes 

Total Time: 1 Hr 10 Minutes 

Ingredients: - 26 Oreo cookie halves (or 13 whole Oreos)

- 1 1/2 cups of semi sweet chocolate chips or 5 pieces of almond bark

- 1 teaspoon of peppermint extract

- 1 tablespoon of vegetable oil

- 1/4 crushed candy canes or peppermint candies (optional) for topping (approx. 4 candy canes)

 

Instructions:

1. Separate Oreo cookies and scrape off the middle creme. Set aside for later.

2. Combine chocolate and peppermint extract in a double boiler to melt, or put in a microwave safe bowl and add a tablespoon of vegetable oil and melt in 20 second increments for about a minute or until creamy.

3. Dip each Oreo half into the chocolate using a fork and flip over to coat on both sides. Once coated remove cookie from chocolate and hit fork on the edge of the bowl to get excess chocolate to drip back in.

4. Place the dipped cookie onto a piece of waxed paper and top with crushed candy canes (optional & don’t add until the end if you are planning on double coating each cookie) and place in the fridge to hardened.  

*Place in the freezer for a faster hardened if you plan on double coating the cookies.

5. Once hardened you can enjoy the thin mint cookies or you can double coat the cookies again for a thicker thin mint cookie. You may need to reheat the chocolate again. Place in the microwave for 20 seconds and stir.

6. Then, dip each cookie into chocolate using the same fork method as before.

7. Then, add crushed candy canes on top if you’d like.

8. Then, allow to set for an hour or till the chocolate is hardened.

9. Then, serve and enjoy.


*You can store in an air tight container or plastic bag. They last up to two weeks.


Day 15 Countdown: Chocolate Peppermint Chip

Servings: 32 cookies Prep Time: 10 Minutes Bake time: 8-10 Minutes Total Time: 25 Minutes —————————————————————— Ingredients:

- 1 cup of unsalted butter softened

- 1 1/2 cups of sugar

- 2 eggs

- 1 teaspoon lf vanilla extract

- 1 teaspoon of peppermint extract

- 2 cups of all purpose flour

- 2/3 cups of cocoa powder

- 3/4 teaspoons of baking soda

- 1/4 teaspoon of salt

- 1 1/2 cups of chocolate chunks or chips

- 1/2 cup of candy cane pieces —————————————————————— Instructions:

1. Preheat oven to 350 Fahrenheit.

2. Beat butter, sugar, eggs, vanilla and peppermint until light and fluffy.

3. In a large bowl stir together flour, cocoa powder, baking soda, and salt.

4. Slowly add flour mixture to butter mixture until well combined.

5. Stir in chocolate chunks.

6. Use a cookie scoop, ice cream scoop or spoon to drop cookies onto ungreased baking sheet. (if using nonstick sheets or parchment paper) 

7. Press candy cane pieces on top.

8. Bake 8 to 10 minutes.

9. Cool on the cookie sheet for 2-3 minutes then, transfer to wire rack to cool completely.

10. Then, serve and enjoy.

*store in an air tight container or a plastic bag. They can be stored up to a week! : ) 


Day 16 Countdown: Candy Cane Cookies

Servings: 30

Prep Time: 10 Minutes

Bake Time: 9 Minutes

Total Time: 19-20 Minutes

 

Ingredients:

- 1 cup of butter

- 2 cups of sugar

- 2 eggs

- 1 tablespoon of vanilla extract

 - 2 ¼ cups of flour

- ¾ cup of cocoa powder

- ½ teaspoon of salt

- 1 tablespoon of baking powder

- 1 bag peppermint kisses

You'll also need: 1/3 cup sugar

Instructions:

1. In a large bowl, cream together butter, vanilla and sugar. Add eggs 1 at a time and mix until well-incorporated, about 30-45 seconds.

2. In a separate bowl, whisk together dry ingredients. Slowly add the dry ingredients to the wet ingredients.

3. Put 1/3 cup sugar in a small bowl. Roll out into 1 ½ inch balls and roll each cookie one at a time through the sugar.

4. Place on a baking sheet ( spaced two inches apart from each other) and bake at 375 Fahrenheit for 9 minutes, right when they start to crackle remove from the oven and let cool for 7-8 minutes on the cookie sheet.

5. Unwrap kisses while cookies are cooling. Once cookies are cooled, gently press a kiss into the center of the cookie.

6. Allow to cool completely, then serve and enjoy! : ) 


Day 17 Countdown: Peanut Butter Balls

Servings: 25

Prep Time: 20 Minutes 

Total Time: 20 Minutes

 

Ingredients: 

- 1-1/2 cups chunky or creamy peanut butter

- ½ cup butter (softened)

- 2 cups powdered sugar

- 1 teaspoon vanilla extract

- 12 oz bag of chocolate chips

- 2 tablespoons of shortening (NOTE: you can substitute this with Candy Melts - then you would leave out the shortening.)

- sprinkles (optional)


Instructions:

1. In a large bowl add peanut butter, butter, powdered sugar and vanilla extract. Mix to combine.

2. Form into 25 peanut butter balls.

3. Using a double boiler bring water to a rolling boil and add chocolate chips and shortening. Stir until smooth. Or the microwave method, stirring between 20 second intervals until smooth.
(Note: if you use the candy melts, leave out the shorterning and follow the directions on the package).

4. Using a spoon dip each peanut butter ball into chocolate to cover.
5. Place dipped balls on a rimmed sheet pan lined with wax or parchment paper.

6. Sprinkle with holiday themed sprinkles or drizzle with chocolate (optional).

7. Place in freezer to harden for about 30 minutes.

8. Once harden, remove from freezer and allow to defrost for a bit. Then, serve & enjoy!! : ) 


Day 18 Countdown: Peppermint Brownie Cookie Sandwiches

Servings: 16 Cookie Sandwiches

Prep Time: 30 Minutes

Bake Time: 14 Minutes

Total Time: 44 Minutes

 

Ingredients: 

For The Cookies:

- 1 cup of flour

- 3 tablespoons of unsweetened cocoa powder, sifted

- 1 1/4 teaspoon of baking powder

- 1/4 teaspoon of salt

- 6 tablespoons of unsalted butter, cubed

- 3 large eggs, at room temperature

- 3/4 cup of sugar

- 3/4 cup of light brown sugar

- 1 1/2 teaspoon of vanilla extract

- 12 ounce of semisweet chocolate, chopped or semisweet chocolate chips

- 3/4 cup of semisweet chocolate chips


For The Cookie Filling:

- 2 ounces of cream cheese, softened 

- 1 teaspoon of vanilla extract

- 1/2 teaspoon of pure peppermint extract

- 1 1/2 cups of powdered sugar

- 3 peppermint candy canes, finely crushed


Directions:

1. Preheat oven to 350° Fahrenheit and line two baking sheets with parchment paper.

2. Whisk together flour, cocoa, baking

powder, and salt in a medium bowl.

3. Place chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan gently simmering the water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat (make sure to wear mittens) and set aside to cool slightly.

4. Combine eggs, sugars, and vanilla in a large mixer bowl with a whisk attachment and whisk together on medium speed for 5 minutes or use a handmixer on low speed.

5. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Add in the chocolate chips. At this point the dough should start to resemble a gooey brownie batter).

6. Use a cookie scoop or ice cream scoop coated lightly with nonstick spray (so they don't stick to the spoon). Make  sure to space the cookies about 3 inches apart and line the prepared baking sheets. 

7. Bake for 12 to 14 minutes or until tops are shiny and crackly. (don't over bake they'll still cook on the baking sheet once pulled out of oven).

8. Remove from the oven and let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.

For the filling:

1. Combine cream cheese in a mixer bowl and gradually mix in salt, vanilla, and peppermint extract until combined.

3. Beat in powdered sugar on low speed until incorporated, then on medium speed until light and airy.

4. Transfer filling to a piping bag or plastic bag and cut the tip with a scissors.

5. To assemble the cookies, pipe about a tablespoon of filling in the center of half the cookies.
6. Sprinkle with crushed peppermint and top with remaining cookies, pressing gently to adhere.

7. Store cookies in an airtight container in the refrigerator; bring to room temperature before serving.

8. Then serve and ENJOY!! : )

Day 19


Day 19 Countdown: Christmas Popcorn

Servings: 10-12

Prep Time: 5 Minutes 

Cook Time: 5 Minutes

Total Time: 10 Minutes

---------------------------------------

Ingredients:

- ⅓ cup popping popcorn kernels or 1 bag white popcorn popped

- 9 oz bag Vanilla Candy Melts or white chocolate chips (about 1¾ cups)

- 1 cup broken pretzel sticks

- 1 ¾ cups M&M's ( I used the Christmas mint holiday ones)

-----------------------------------------
Instructions:

1. Line a baking sheet with foil or parchment paper. Set aside.

2. Pop your popcorn in a popcorn maker or in the microwave if using microwaveable popcorn or if using bag popcorn place in bowl. 

3. Once the popcorn is done add it to a large bowl, add in the broken pretzels, and half of the M&M's.

4. Melt the vanilla candy melts in a microwave safe bowl with 30-second intervals, stirring well after each interval for about 2 to 3 minutes or microwave until the chips are smooth and melted.

5. Drizzle half of the melted white chocolate into the popcorn bowl you're going to stir everything in and stir until coated.

6. Add in the rest of the melted white chocolate, M&M's, stir until everything is coated.
7. As soon as everything is coated add sprinkles so that they stick.

8. Then spread the popcorn mix onto the prepared pan and let it sit until it hardens and cools.

9. Break into pieces, and store in an airtight container or just grab a bowl, bundle up, and watch your favorite Christmas movie or special. 

Also, check out my life tab for my Christmas Specials for 2019 : ) 🎄🎁✨ 


Day 20 Countdown: Christmas Tree Cookies

Servings: 16 Prep Time: 35 Minutes Bake Time: 12 Minutes Total Time: 37 Minutes + Decorating

 

Ingredients:

For the sugar cookies:

- 1 1/2 cups of flour, plus extra for rolling

- 1 teaspoon of baking powder

- pinch of salt

- 1/2 cup of unsalted butter, softened

- 1/2 cup granulated sugar

- 2 large egg yolks (save the whites for the frosting)

- 1 teaspoon vanilla extract

For decorating:

- 2 cups of powdered sugar

-1 tablespoon of freshly squeezed lemon juice

- 2 large egg whites

- 1 tube of green frosting with a small tip for decorating

- red and green sprinkles

- star sprinkles

 

Instructions:

1. In a small bowl, whisk together the flour, baking powder and salt.

2. In a medium bowl, beat together with an electric mixer the butter and sugar. Once light and fluffy, add the egg yolk and vanilla extract.

3. Once well incorporated, sprinkle over half the flour mixture and beat gently until combined, then sprinkle over the rest.

4. Beat until there is no streaks of flour that remains, but be careful not to over-mix.

5. Dust a clean counter top with flour, and dump half of the dough out onto it. Gather the dough you just prepared and form it into a ball and press it into a 1/2" thick round disk.

6. Flour your rolling pin, then roll out the dough out big enough to cut out about 8-9 shapes.

7. Place the shapes on a baking sheet lined with parchment paper or a silicone mat.

8. Gather the dough scraps and re-roll to cut out 8-9 more shapes and place them on the cookie sheet. * You should get roughly 16 cookies.

9. Place the cookie sheet in the freezer for the minutes while you preheat the oven to 350 Farenheit.

10. Once the oven is hot, bake the cookies for 10-12 minutes, until the edges of the cookies just start to turn brown. Let them sit on the sheet a few minutes before moving them a wire rack to cool completely.

11. Once the cookies are cooled completely, make the royal icing: in a small bowl, combine the powdered sugar and lemon juice.

12. Beat the egg white in a small bowl to loosen them, and then measure out 2 tablespoons of egg whites and add them to the bowl with the sugar.

13. Whisk together the icing, starting slowly, and trust that the sugar will melt and it will become liquid. Resist the urge to add any more liquid to the bowl, and instead just keep whisk slowly. When the icing comes together, spoon a small amount onto each cookie, and use an off-set spatula to spread it almost to the edges. Let the royal icing harden completely on the cookies before proceeding to the next to the step.

14. Using the green frosting tube, make a zig-zag Christmas tree shape in the center of a cookie. Immediately add the sprinkles and press a star candy on top. Because the royal icing is already dry, the sprinkles will only stick to the Christmas tree shape.

15. Repeat with all the remaining cookies.

16. Serve & Enjoy!! : )

 

(The cookies will only last up to 3 days in an air-tight container at room temp.)


Day 21 Countdown: White Chocolate Dipped Rice Krispies Treats

Servings: 8-12

Prep Time: 10 Minutes

Total Time: 25 Minutes + Decorating 

 

Ingredients:

-8 cups of Rice Krispies or 7 cups for more Marshmallowy-ness

-13 ounce of Marshmallow Creme

- 4 tablespoons of butter or margarine

- 1 teaspoon of vanilla extract

 

Decorating: 

- 1 cup of white chocolate chips or 4 pieces of white chocolate almond bark

- 1 tablespoon of oil or shortening 

- Christmas sprinkles

 

Instructions:

1. Melt your butter in a saucepan on med-high heat. Stir and watch to not burn in the saucepan. 

2. Once the butter is melted add in the whole tub of marshmallow creme. Stir constantly, until smooth. It will be lumpy at first but after a few minutes it’ll be smooth.

3. Let it simmer on the heat for 30 seconds to a minute once it’s smooth.

4. Take it off the heat and add the Rice Krispies 2 cups at a time. Then, add the vanilla extract when you add the last cup of Rice Krispies.

5. Get a cake pan and spray with cooking spray or line it with parchment paper. Press down warm Rice Krispies.
6. While Rice Krispies are cooling in a microwavable safe bowl add white chocolate chips or almond bark to bowl and oil or shortening and stir. Microwave stirring inbetween for 20 seconds intervals until melted. 

7. Once melted, cut Rice Krispies into even squares and dip half of the Rice Krispy into the melted chocolate and before it hardens add Christmas sprinkles on top. 

*Place on wax paper to harden and to harden faster place in the freezer for a flash-freeze.

8. Repeat for each Rice Krispy or leave some classic's one behind, they are just as good.

9. You’re done! Serve & Enjoy! : ) 


Day 22 Countdown: Winter Marshmallows

Servings: 54 marshmallows Prep Time: 30 Minutes Cook Time: 15 Minutes Rest Time: 1 hour Total Time: 1 hour 45 Minutes —————————————————— Ingredients:

- 3 tablespoons of unflavored gelatin powder

- 1/3 cup of cold water

- 3 cups of granulated sugar

- 1 1/2 cup of water

- 1 1/2 teaspoons of vanilla extract

- 1/3 cup of powdered sugar

 

Instructions:

1. Sprinkle 3 tablespoons of gelatin in 1/3 cup of cold water in a small bowl and set aside to swell for 10 minutes. (It should start to settle in about 5-7 minutes and look white which is normal).

2. In a large saucepan dissolve the sugar in 1 and a 1/2 cups of water over low heat, stirring constantly.

3. Add the swollen gelatin and dissolve using a whisk.

4. Raise the temperature and bring to a boil.

5. Boil steadily, but not vigorously, for 15 minutes without stirring.

6. Remove from heat and pour into a bowl, or mixer (works better with a mixer) and add the vanilla and beat the mixture until very thick and white. (At this stage it should start to look like Kraft Jet-Puffed Marshmallow creme).

7. Spray a 9x13 pan (or 9x9 inch pan for taller marshmallows) with nonstick spray preferably bakers joy spray and pour the mixture into the pan.

8. Let them set completely for about 2 hours.

9. Then, cut the marshmallows into squares and top them off with a warm glass of hot cocoa and enjoy.

EXTRA: I made some of the marshmallows into snowflakes and snowmen. I used a snowflake cookie cutter and made several snowflakes. Then,  I used a circle cut out and made circles. I used orange and black decorating icing to make a snowmen face. Use the black icing to make dots for the eyes and mouth and the orange icing for the carrot nose.


Notes: * Store in an air tight container and in the fridge for the best long lasting marshmallows. * They can be stored for up to two weeks.


Day 23 Countdown: Sugar Cookie Cutouts

Servings: 36 (3 dozen)

Prep Time: 30 Minutes

Bake Time: 6-8 Minutes

Total Time: 38 Minutes + Decorating 

------------------------------------

Ingredients:

- 1 Cup of unsalted butter (if you use salted butter then don't add in salt)

- 1 Cup of granulated white sugar

- 1 teaspoon of vanilla extract

- 1/2 teaspoon of almond extract

- 1 egg

- 2 teaspoons of baking powder

- 1/2 teaspoon of salt

- 3 cups of all purpose flour

----------------------------------

Directions:

1. Preheat oven to 350° Fahrenheit and prepare two cookie sheets lined with parchment paper. 

2. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes

3. Beat in the almond and vanilla extracts and egg.

4. In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet ingredients.

5. The dough will be very stiff. If it becomes too stiff for your mixer or if using a whisk bring the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.

*DO NOT CHILL THE DOUGH.*

6. Divide into workable batches, roll out onto a floured surface and use whatever Christmas cookie cuttters for the cookies. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).

7. Bake at 350 for 6-8 minutes.

8. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

9. Let them cool before you start to get festive and decorate with frosting and sprinkles. : ) 

10. Then, serve and enjoy!!

DON't FORGET TO LEAVE SOME BEHIND FOR SANTA AND HIS LITTLE HELPERS : )

Autumn Time🍂

Spooky Brownie Bites


Recipe

Servings: 24 bites

Prep Time: 10 Minutes

Bake Time: 10-15 Minutes

Total Time: 25-30 Minutes

 

Ingredients:

- 1/2 cup + 2 tablespoons salted butter melted

-1 cup granulated sugar

- 2 large eggs

- 2 teaspoons vanilla extract

- 1/2 cup melted milk chocolate chips

- 3/4 cup all-purpose flour

- 1/4 cup unsweetened cocoa powder (I added a teaspoon of vegetable with mine in a microwaveable bowl)

- 1/2 teaspoon salt

- 1 cup mini milk chocolate chips

 

Directions:

1. Preheat oven to 350 degrees F.

2. Line a metal mini muffin pan with Pam spray.

3. Pour melted butter into a large mixing bowl.

4. Whisk in sugar by hand until smooth for 30 seconds.

5. Add in eggs and vanilla extract and whisk for 1 minute.

6. Whisk in melted chocolate until combined and smooth. 

7. Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.

8.  Stir in mini chocolate chips.

9.  Spoon the batter into each mini muffin mold filling it about two thirds of the way full. 

10. Then, place mini muffin pan in the oven and bake for 13-15 minutes or until firm.

**You can check with a toothpick and the general rule of thumb is, if there isn't any batter when you pull it out, then it is done. 

11. Let the brownie bites cool before you decorate them if you choose to, if not then enjoy!

Decorating:

Frosting:

- Store bought vanilla frosting

- Food Coloring: orange and green

Decorating:

- Halloween Sprinkles

-  Googely candy eyes

- Candy Corn

1. I separated the vanilla frosting evenly into two bowls. Then I added orange and green food coloring to each bowl to my liking.

2. Then, I frosted the brownie bites.

3.  I got festive and added sprinkles to some and got spooky and turned some into monsters. 

 

 

 

 

 

Pumpkin Spice

Blondie Bites

 


Recipe:

Servings: 24 bite sized cupcakes

Prep Time: 10 Minutes 

Bake Time: 13-15 Minutes

Total Time: 20-25 Minutes

 

Ingredients for the Blondies:

- 1 cup light brown sugar packed

- 1/2 cup butter, melted

- 2 teaspoons of vanilla extract

- 1/2 teaspoon of salt

- 1 egg

- 1 cup of all-purpose flour

- 2 teaspoon of  pumpkin pie spice

Topping:

- 1 teaspoon of pumpkin pie spice

Frosting:

- 8 ounces of cream cheese 

- 4 cups of confectioners sugar 

- 2 teaspoons of vanilla extract

Instructions:

1. Preheat oven to 350F.

2. In a large mixing bowl stir together the brown sugar, butter, vanilla, salt and egg until fully combined.

3. Stir in the flour and pumpkin spice.

4. Spray mini muffin tins with Pam spray for baking. Spoon batter into muffin tins filling cups about two thirds of the way.


4. Bake for 13-15 minutes until toothpick inserted in the center comes out clean.

5. Allow to cool for a few minutes before removing the blondies from the muffin tins and then to cool completely before frosting.

6. To make the frosting either with a handmixer or by hand you'll need the ingredients and rule of thumb its just better to the cream cheese at room temperature. 

7. Spoon the frosting into a piping bag fitted with a large star tip or use a ziploc bag and just cut a corner at the end of the bag. 

8. Pipe the frosting onto the blondies.

9. Sprinkle pumpkin spice on top of the frosting.

10. Serve and enjoy!

 

25 Days to Christmas with Aimee' 

Day 1: Christmas Crinkles Cookies 🍪


Day 1: Christmas Crinkle Cookies 🍪

Prep Time: 10 Minutes 

Bake Time: 10 Minutes

Total Time: 20 Minutes

Servings: 16 Cookies

——————————————

 

Ingredients:

 

- 1 cup dark brown sugar packed

- 1/2 cup unsalted butter softened

- 1 teaspoon vanilla extract

- 1 large egg room temperature

- 1 cup all-purpose flour

- 1/2 cup cocoa powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1 cup semi-sweet mini chocolate chips

- 1 cup of powdered sugar placed into a large bowl for dunking

—————————————————————————

Instructions:

 

1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with a parchment paper.

2. Cream together butter and sugar until fluffy, about 1-2 minutes.

3. Add in vanilla and egg and mix until just combined, about 30 seconds.

4. Add in flour, cocoa powder, baking soda, and salt. Beat until combined.

5. Stir in chocolate chips.

6. Use a 1.5 oz cookie scoop to scoop the dough into uniform balls or roll a small ball in your hands.

7. Dunk each in powdered sugar (make sure it’s fully coated).

8. Bake 8 at a time (these do spread a bit)in a preheated oven for about 9-11 minutes.

9. Cool for 2 minutes on the cookie sheet before transferring onto a cooling rack.

10. Then, serve and enjoy or store in an air tight container or pass them out them out to family, friends, coworkers, or anyone for the Holiday’s.

 

* For a better crackling effect for the cookies chill the batter  in the fridge for 15-20 minutes. The longer you store it in the fridge the better the crinkle effect. (You can store it up to a day and it will give it the best Crinkles effect).

 

Christmas Crinkles Cookies

Day 2: Christmas Muddy Buddies


Day 2: Christmas Muddy Buddies

Servings: 6-10 

Prep Time: 10 Minutes 

Total Time: 20 Minutes

———————————————

 

Ingredients:

 

- 9 cups of Chex Mix which is equivalent to a full box. (You can use rice, corn, or wheat & mix & match two or all of them to your preference) (I used half of rice and corn Chex Mix)

- 2 cups of semisweet chocolate chips

- 3/4 cup of creamy peanut butter

6 tablespoons of butter, cut into smaller pieces

- 1½ teaspoons vanilla extract

- 2 cups powdered sugar

- 1 cup Holiday M&M's

 

Instructions: 

 

1. Line 2 baking sheets with wax paper and set aside.

2. Pour cereal into a very large bowl; set aside.

3. In a large  microwavable bowl, microwave chocolate chips, peanut butter, and butter uncovered on high for 1 minute; stir. ( You may need to microwave 15-30 seconds longer or until mixture can be stirred smooth).

4. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated.

5. Add powdered sugar and gently stir into chocolate covered cereal.

6. Spread cereal on the two baking sheets to cool.

7. Once cool, sprinkle the M&M’s and some Christmas sprinkles if you’d like.

8. Store in airtight container in the refrigerator.

 

Day 3: Christmas Snowballs


Day 3: Christmas Snowballs

Servings: 32 snowballs

Prep Time: 10 Minutes 

Bake Time: 15 Minutes

Total Time: 30 Minutes

—————————————————

 

Ingredients: 

- 1 cup of unsalted butter softened

- 1/2 cup of powdered sugar

- 1 teaspoon of vanilla extract

- 1/4 teaspoon of salt 

- 2 1/4 cups of all-purpose flour measured correctly - spoon & sweep method

- 3/4 - 1 cup of finely chopped pecans

- 1/2 cup of powdered sugar for rolling cookies

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Then, line two cookies sheets with parchmmet paper and set aside for later.

2. In a stand mixer, hand mixer or a whisk cream butter and powdered sugar.

3. Turn to low and mix in salt, vanilla, flour and pecans until well incorporated.

4. Roll into one inch balls. Place them on the cookie sheets a few inches apart.

5. Bake for 11-13 minutes or until very lightly browned. Do not over bake. Remove from oven and allow to cool just enough to handle them.

6. Pour 1 cup of powdered sugar in a large Ziploc bag or in a wide bowl. Gently add 3-4 cookies at a time and roll them gently in the bottom of the bag. Use a fork to scoop under each cookie and gently shake to remove excess powdered sugar.

7. Place on cooling racks. Once completely cooled roll in powdered sugar bag again.

8. Then, serve and enjoy. 

 

Notes:

* You can store the snowballs in an airtight container for up to 3 days or freeze for up to one month.

Snowball Cookies❄️🍪😋❤️💚

Day 4: White Chocolate Gingerbread Truffles


Day 4: White Chocolate Gingerbread Truffles Recipe:

Servings: 2 dozen truffles 

Prep Time: 25 Minutes 

Total Time: 55 Minutes (Includes chilling time)

 

Ingredients:

- 4 cups (about 10 ounces) of crunchy gingersnap cookies

- 6 ounces of cream cheese, softened

- 1/4 teaspoon of vanilla extract

- 1 teaspoon of nutmeg 

- 10 ounces of white chocolate or almond bark, for dipping

- 1 tablespoon of vegetable oil

- A few extra cookies crushed, for garnish

 

Instructions: 

1. In a food processor (you could try using a blender) process the cookies until they are finely crushed. Add the cream cheese and vanilla and nutmeg and process until the mixture comes together.

2. Roll into scant tablespoon-sized balls and then, roll each one in your hands. Place the balls on a lined baking sheet and refrigerate until firm, 30 minutes (can be refrigerated, if well covered, up to several days).

3. Melt the white chocolate or almond bark over in a microwaveable safe bowl and 1 tablespoon of vegetable oil. Heat on high for 1 minute and stir. You may need need to microwave it again for 30 seconds. Stir until smooth.

4. Then, Dip the gingerbread balls into the chocolate to coat. Place the coated truffles on a lined baking sheet. Immediately sprinkle with extra cookie crumbs before the chocolate hardens. Refrigerate to help the chocolate set. Serve chilled or at room temperature.

Day 5: Chocolate Peppermint Oreo Truffles


Day 5 Recipe:

Servings: 2 dozen truffles 

Prep Time: 25 Minutes 

Total Time: 55 Minutes (includes chilling time)

 

Ingredients:

- a package of Oreo’s or double stuff

- 1 (8 ounce) package of cream cheese

- 3/4 teaspoons of peppermint extract 

- 1 (12 ounce) bag of semisweet chocolate chips, 10 ounces of finely chopped chocolate,  or 10 ounces of milk chocolate almond bark

- 1 tablespoon of vegetable oil or coconut oil 

- 2 regular-size candy canes finely crushed  

 

1. In a food processor (you could try using a blender) process the Oreo cookies until they are finely crushed. Add the cream cheese and peppermint extract  and process until the mixture comes together.

2. Roll into scant tablespoon-sized balls and then, roll each one in your hands. Place the balls on a lined baking sheet and refrigerate until firm, 30 minutes (can be refrigerated, if well covered, up to several days).

3. Melt the semisweet chocolate or almond bark over in a microwaveable safe bowl and 1 tablespoon of vegetable oil. Heat on high for 1 minute and stir. You may need need to microwave it again for 30 seconds. Stir until smooth.

4. Then, dip the Oreo balls into the chocolate to coat. Place the coated truffles on a lined baking sheet. Immediately sprinkle with the peppermint extract  before the chocolate hardens. Refrigerate to help the chocolate set. Serve chilled or at room temperature.

Chocolate Peppermint Oreo Truffles

Day 6: Almond Cookies


Day 6 Recipe:

Servings: 2-3 dozen cookies 

Prep Time: 10 Minutes 

Bake Time: 10 Minutes 

Total Time: 20 Minutes 

 

Ingredients:

For the cookie you’ll need:

- 1 cup of unsalted butter (softened)

- 3/4 cups of sugar

- 1 teaspoon of almond extract 

- 2 cups of flour

- 1/2 teaspoon of baking powder 

- 1/4 teaspoon of salt 

 

For the glaze you’ll need:

- 1/2 cup of powdered sugar 

- 1 teaspoon of almond extract 

- 3 teaspoons of water 

 

Instructions:

1. Preheat oven to 400 degrees.

2. In a bowl, with a mixer blend the butter, sugar, and almond extract.

3. In a separate bowl mix the flour, baking powder, and salt.

4. Add the flour mixture 2 Tablespoons at a time to the butter mixture until completely combined (important!!)

5. Roll into small balls and flatten slightly. They should look like a thick checker.

6. Bake for 7 minutes (they will not look done) at 400 degrees on a parchment lined pan, but they are. Leave them on the cookie sheet. 

7. Cool cookies until they are just warm and place sliced almonds on top of each cookie. (I placed them to look like a snowflake.) (For lightly toasted almonds, place sliced almonds on the cookies with a minute left).

8. For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.

9. Serve and enjoy. (They taste better warm).

 

Notes:

* You can store them in an air tight container or bag. 

* You can also freeze them up to a month in a  freezer bag.

Almond Cookies

Day 7: Peanut Butter Cookies Dipped in Chocolate


Recipe:

Servings: 12 cookies 

Prep Time: 5 Minutes 

Bake Time: 15 Minutes 

Total Time: 25 Minutes 

 

Ingredients: 

- 1 cup of sugar

- 1 egg

- 1 cup of creamy peanut butter 

- 1/2 teaspoon of vanilla extract 

 

For Dipping:

- half of a 12 ounce bag of milk chocolate chips 

- 1 tablespoon of vegetable oil 

- sprinkles 

 

Instructions:

1. Preheat oven to 350 Degrees Fahrenheit.

2. Stir the ingredients together until smooth.

3. Scoop onto a parchment or silpat lined baking sheet. (Roll into 1" balls with your hands, if you do not have a scoop.)

4. Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top

5. Bake for 12 minutes and allow to rest on baking sheet, 1 to 2 minutes before transferring to cooling rack.

6. Then, serve and enjoy as a classic peanut butter cookie or you can dip half of the cookie in milk chocolate and top off with sprinkles.

 

* Let cookies cool before you dip them in chocolate.

 

* For the dipped chocolate: you’ll melt the chocolate chips and vegetable oil in a microwaveable safe bowl for a minute. Then, stir until well incorporated (do not over microwave). Then, dip each cookie half way in the milk chocolate and place on wax paper on top of a plate or back on the cookie sheet and immediately top off with sprinkles. Allow them to harden for 2 minutes. (You may need to flash freeze the cookies for a minute or two. Then, serve and enjoy. 

 

Day 7: Peanut Butter Cookies

Day 8: Chocolate Covered Pretzel Rods


Recipe:

Servings: 12-24 pretzel rods

Prep Time: 10 Minutes 

Total Time: 15 Minutes 

 

Ingredients:

- Pretzel Rods

- Almond Bark {milk and white}

- 1 tablespoon of vegetable oil for each almond barks

- 1 bag of red candy melts

- 1 bag of green candy melts

- 1 tablespoon of vegetable oil for each candy  melts

- Toppings {hazelnuts bits, m&ms, candy canes or peppermints, oreo sandwich cookies, shredded coconut, sprinkles}

- Bowls, Spoons, Parchment paper, Ziploc bags

 

Instructions:

1. First, get the almond bark melting. You can make your own double boilers with Pyrex bowls over saucepans with water in them or you can microwave each almond bark in a microwave bowl with 1 tablespoon of vegetable oil. Microwave for one minute on high and then stir. 

2. I covered my dining room table with parchment paper sheets.

3. While almond bark is melting, prepare toppings and put each topping in a separate bowl.

4. Dip pretzel rods one at a time in melted almond bark. I used a spoon to drizzle almond bark evenly over each pretzel. Tap pretzel on the side of the bowl to get rid of excess.

5. Sprinkle toppings over dipped pretzel and place on parchment paper to set. *It is important to sprinkle toppings on while almond bark is still very wet.

6. Drizzle dipped pretzels with red and green candy melts.

7. Melt the candy melts separately in a microwaveable safe bowl and add 1 tablespoon of vegetable oil to each. Microwave for 1 minute and stir. Then, transport to a ziploc bag when its not too hot. Cut the corner of the ziploc bag with scissors. Then, use it as a piping bag to drizzle each candy melts onto the pretzels you’d like like.

8. Let the pretzel rods cool for a few minutes then serve and enjoy. I’m passing mine out, so I’m going to use a treat bag and tie them with some twine and jute.

 

Day 8: Chocolate Covered Pretzel Rods

Day 9: Chocolate Peppermint Chip Cookies


Recipe:

Servings: 32 cookies

Prep Time: 10 Minutes 

Bake time: 8-10 Minutes 

Total Time: 25 Minutes 

——————————————————————

Ingredients:

- 1 cup unsalted butter softened

- 1 1/2 cups sugar

- 2 eggs

- 1 tsp vanilla extract

- 1 tsp peppermint extract

- 2 cups all purpose flour

- 2/3 cup cocoa powder

- 3/4 tsp baking soda

- 1/4 tsp salt

- 1 1/2 cups chocolate chunks or chips  

- 1/2 cup candy cane pieces

——————————————————————

Instructions:

1. Preheat oven to 350.

2. Beat butter, sugar, eggs, vanilla and peppermint until light and fluffy.

3. In a large bowl stir together flour, cocoa powder, baking soda, and salt.

4. Slowly add flour mixture to butter mixture until well combined.

5. Stir in chocolate chunks.

6. Use cookie scoop, ice cream scoop or spoon to drop cookies onto ungreased baking sheet.

7. Press candy cane pieces on top.

8. Bake 8 to 10 minutes.

9. Cool on the cookie sheet for 2-3 minutes then, transfer to wire rack to cool completely.

10. Then, serve and enjoy.

 

*store in an air tight container or plastic bag. They can be stored up to week, if they last last that long haha just kidding.

 

Chocolate Peppermint Chip Cookies

Day 10: M&M Chocolate Chip Cookies


Recipe:

Servings: 28 cookies

Prep Time: 10 Minutes 

Bake Time: 11 Minutes 

Total Time: 24 Minutes 

 

Ingredients: 

- 1 cup of Butter (Sweet Cream, unsalted, & softened)

- 1 cup of Dark Brown Sugar 

- 1/2 cup of White Granulated Sugar

- 2 Eggs

- 1 tablespoon of Vanilla extract

- 2 3/4 cups of All-Purpose Flour

- 1 teaspoon of Baking Powder

- 1/2 Cup of Mini Semi Sweet Chocolate Chips (regular is fine if you have that, but just add a little less) 

- 1/2 cup of mini white chocolate chips  (regular is fine if you have that, but just add a little less) 

- 1 Cup of Red and Green M&M minis (regular sized ones work if you aren’t making bite sized M&M cookies)

 

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit and line two cookie sheets with parchment paper and set aside for later.

2. Cream the butter and sugars with a mixer if you have one.

3. Add the eggs and vanilla and mix until fully combined.

4. Add the baking powder and mix.

5. Add the flour 1 cup at a time and mix until combined.

6. Using a spoon, fold in the white and semisweet chocolate chips.

7. Mix in the Red and Green M&M’s.

8. Take a small spoonful of dough (each cookie was .5 oz.) and roll it into a ball.

9. Press the ball down slightly on the cookie sheet. (If you have any M&M’s left over, press in a couple onto the top of the cookie ball).

10. Bake for 8 minutes until they are golden brown on the bottom and around the edges. (If you’re making regular sized cookies bake them for 10-12 minute or until golden brown).

11. Let them cool on the cookie sheet for a 1-2 minutes, then transfer to a cooling rack to cool them completely.

12. Then , serve and enjoy or store them in an air  tight container or plastic bag.

 

 

Day 10: M&M Chocolate Chip Cookies

Day 11: Peppermint Bark


Recipe:

Servings: 12

Makes about a pound of bark

Prep Time: 5 Minutes 

Total Time: 1 hour

 

Ingredients:

- 2 cups of (12 ounces or 340g) chocolate chips or chopped chunks or five pieces of almond bark

- 2 cups of (12 ounces or 340g) white chocolate chips or chopped chunks or 5 pieces of almond bark

- about 1/2 cup of (120ml) crushed peppermint candy or candy canes (about 4 candy canes worth)

- 1 teaspoon of (5ml) peppermint extract (optional)

- 2 tablespoons of vegetable oil 

 

Directions:

1. Line baking sheet with parchment paper or wax paper. (Tip: to keep the paper from moving on the baking sheet, dot a bit of the melted chocolate in each corner of the baking sheet to secure the paper.)

2. Place the chocolate chips or bark in a large microwave safe bowl and add 1 tablespoon of vegetable oil.

3. Microwave the chocolate chips or bark on High in increments of about 20 seconds or about a minute and a half, stirring well in between microwave sessions.

4. Keep stirring until all the chocolate chips or bark are melted and smooth. Don’t overheat the chocolate. 

5. Pour and then spread the melted chocolate evenly over the parchment paper. Chill the chocolate layer in the fridge for about 20-30 minutes, or until the chocolate is firm.

6. Place the white chocolate and optional peppermint extract in a large microwave safe bowl.

7. Repeat the same melting procedure for the white chocolate (again make sure to stir well in-between microwave sessions and being careful not to overheat the white chocolate).

8. While the chocolate is melting crush the candy canes or peppermint. 

9. When white chocolate is melted, pour and gently spread it over the chocolate mixture and then immediately sprinkle the crushed candy canes on top. (I added extra crushed candy canes because I love them, but add as muc or little as you like).

10. Gently press the peppermint candy into the white chocolate. Return the pan to the fridge and chill for another 30 minutes, or until the bark is completely solid.

11. Gently loosen the peppermint bark from the parchment. (Before breaking the bark, allow the bark to come to room temperature. This will allow the layers to bond together better so that when you break the bark, the layers don’t separate.)

12. Then, break the bark into pieces and enjoy!

 

*You can store them in an air tight container or plastic bag. They last up to about two weeks. (They store and taste better in the fridge). 

Peppermint Bark ❤️

Day 12: Thin Mint Cookies


Recipe:

Servings: 26 Cookies

Prep Time: 10 Mins 

Total Time: 1 Hr 10 Mins 

 

Ingredients:

- 26 Oreo cookie halves (or 13 whole Oreos)

- 1 1/2 cups of semi sweet chocolate chips or  5 pieces of almond bark 

- 1 teaspoon of peppermint extract

- 1 tablespoon of vegetable oil - candy Caesar - 1/4 crushed candy canes or peppermint candies (optional) for topping (approx. 4 candy canes)

 

Instructions:

1. Separate Oreo cookies and scrape off the middle creme. Set aside for later.

2. Combine chocolate and peppermint extract in a double boiler to melt, or put in a microwave safe bowl and add a tablespoon of vegetable oil and melt in 20 second increments for about a minute or until creamy.

3. Dip each Oreo half into the chocolate using a fork and flip over to coat on both sides. Once coated remove cookie from chocolate and hit fork on the edge of the bowl to get excess chocolate to drip back in.

4. Place the dipped cookie onto a piece of waxed paper and top with crushed candy canes (optional & don’t add until the end if you are planning on double coating each cookie) and place in the fridge to hardened. *Place in the freezer for a faster hardened if you plan on double coating the cookies. 

5. Once hardened you can enjoy the thin mint cookies or you can double coat the cookies again for a thicker thin mint cookie. You may need to reheat the chocolate again. Place in the microwave for 20 seconds and stir.

6. Then, dip each cookie into chocolate using the sarm fork method as before.

7. Then, add crushed candy canes on top if you’d like.

8. Then, allow to set for an hour or till the chocolate is hardened.

9. Then, serve and enjoy.

 

*You can store in an air tight container or plastic bag. They last up to two weeks or about a week in my house haha.

 

Day 12: Thin Mints with Candy Cane Toppings

Day 13: Double Chocolate Snowballs Cookies


Recipe:

Servings: 48 Snowballs Cookies

Prep Time: 10 Minutes 

Bake Time: 7-10 Minutes 

Total Time: 25 Minutes 

 

Ingredients:

- 1 cup of unsalted butter, softened

- 1/2 cup of powdered sugar

- 1/4 cup of unsweetened cocoa powder (I used Hershey’s, use your favorite)

- 1 teaspoon of vanilla

- 2 1/4 cups of flour

- 1/2 teaspoon of salt

- 3/4 cups of mini chocolate chips

- additional powdered sugar, for rolling (about 1 - 1 1/2 cups)

 

Instructions:

1. Preaheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper.

2. Mix butter, 1/2 cup powdered sugar, cocoa, and vanilla with an electric mixer or whisk until fluffy.

3. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands.

4. Scoop 1 tablespoon balls of dough and roll in your hands to form a ball and place on prepared cookie sheet.

5. Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy.

6. Remove from oven and cool for 5-10 minutes, until you can handle them.

7. Fill a small bowl with 1 cup powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)

8. Then serve and enjoy them or store them in an air tight container or plastic bag. (They can be stored up to two weeks). 

Double Chocolate Snowball Cookies

Day 14: Hot Chocolate Cookies


Recipe:

Servings: 45 Cookies

Prep Time: 15 Minutes 

Rest Time: 1 Hr

Bake Time: 10-12 Minutes 

Total Time: 1 Hr 45 Minutes

 

INGREDIENTS:

 

FOR THE COOKIES:

- 1/2 cup of butter, unsalted (1 stick)

- 12 ounces of semi-sweet chocolate chips

- 1 1/2 cups of flour

- 1/2 cup of unsweetened cocoa powder

- 1 1/2 teaspoons of baking powder

- 1/2 teaspoon of salt

- 1 1/2 cups brown sugar

- 3 eggs

- 2 teaspoons of chocolate extract (or vanilla if you can't find chocolate)

- mini marshmallows

- Sprinkles

 

FOR THE GLAZE:

- 4 tablespoons of melted butter

- 1/4 cup cocoa powder

- 1/4 cup hot water

- 2 cups powdered sugar

- 1 teaspoon chocolate extract (or vanilla if you can't find chocolate)

 

INSTRUCTIONS: 

FOR THE COOKIES:

1. In a small sauce pan, melt the butter and then whisk in the semi-sweet chocolate chips. (You can also use a microwave if you prefer this method. Melt in the microwave in a microwaveable safe bowl for one minute and stir every 20 seconds). Whisk together until the butter and semi-sweet chocolate chips melt into a smooth chocolate sauce. Set aside and let cool. 

2. In a large bowl, sift together the flour, cocoa powder, baking powder and salt.

3. In the bowl of a stand mixer, combine the sugar, eggs and extract together. Mix until well combined.

4. Once the chocolate and butter mixture is cooled mix it into the sugar, eggs and extract. Slowly whisk the flour mixture into the chocolate mixture. Mix until everything is combined.

5. Cover in plastic wrap and place into the fridge for 1 hour.

6. Remove dough from the fridge after one hour and preheat oven to 325 degrees Fahrenheit. Line a baking sheet or two with parchment paper. Spoon out about a tablespoon of chilled dough and roll it into a ball. Lay it onto a prepared baking sheet.

7. Place about 12-15 cookies onto each baking sheet. Press each cookie down a little bit.

8. Bake for 10-12 minutes.

9. Remove from oven. Top each cookie with three mini marshmallows. Place back into the oven for 2 - 3 minutes.

10. Remove cookies from oven and place on a wire rack to cool.

11. Repeat until all cookies are done.

12. Let cookies cool and make the chocolate glaze.

 

FOR THE GLAZE:

1. In a medium bowl, combine the melted butter, cocoa powder, hot water and chocolate extract (or vanilla extract).

2. Slowly whisk in the powdered sugar until everything is combined. Lay a piece of parchment paper under the cooling rack that is holding the cooled cookies. (This will make for easy clean up!)

 

Next:

13. Drizzle each cookie with the chocolate glaze, covering the marshmallows.

14. While the chocolate glaze is wet, sprinkle each cookie with the sprinkles.

15. Let Cookies and Chocolate glaze set for about 30 minute before serving.

16. Then, serve and enjoy.

 

Notes:

*Keep cookies in an air tight container.

Day 14: Hot Chocolate Cookies

Day 15: Pretzel Kisses Bites


Recipe:

Servings: 25 bites (About 5 people)

Prep Time: 5 Minutes   

Bake Time: 2-4 Minutes 

Total Time: 10 Minutes 

 

Ingredients:

- 50 mini pretzels or small square pretzels (sometimes called Snaps)

- 25 Hershey chocolate kisses (I used s’mores,  candy cane, and chocolate kisses)

 Optional: Red & green M&M’s, crushed candy canes, or Christmas sprinkles for toppings

 

Instructions:

1. Preheat the oven to 200 degrees Fahrenheit.

2. Place 25 mini pretzels on a cookie sheet lined with parchment paper.

3. Top each pretzel with a Hershey kiss.

4. Bake 2 to 4 minutes, just until the kisses soften.

5. Remove from oven. Optional: I added crushed candy canes to the peppermint kisses bites and christmas sprinkles. (You can also add a red or green m&m to the center of each pretzel kisses.

6. Top each kiss with another pretzel and gently press down.

7. Let cool completely. Then, refrigerate until firm.

8. Then, serve and enjoy. 

 

*Store in an air tight container or plastic bag. They can be stored up to a week.

Day 15: Pretzel Kisses Bites

Day 16: Chocolate Covered Cherry Cookies


Recipe:

Servings: 2 dozen cookies

Prep Time: 20 Minutes 

Bake Time: 10 Minutes 

Total Time: 35 Minutes 

 

Ingredients: 

 

FOR THE COOKIES:

- 1/2 cup of butter softened

- 1/2 cup of light brown sugar

- 1/2 cup of granulated white sugar

- 1 egg

- 1 1/2 teaspoons of vanilla extract

- 1 1/2 cups of all-purpose flour

- 1/2 cup of unsweetened baking cocoa

- 1/4 teaspoon of salt

- 1/4 teaspoon of baking powder

- 1/4 teaspoon of baking soda

- 30 maraschino cherries blotted dry

 

 

 FOR THE GLAZE:

- 4 tablespoons of melted butter

- 1/4 cup cocoa powder

- 1/4 cup hot water

- 2 cups powdered sugar

- 1 teaspoon chocolate extract (or vanilla if you can't find chocolate)

 

Instructions: 

 

1. In a large mixing bowl, use an electric mixer or whisk to cream together butter and sugars until fluffy; beat in egg and vanilla.

2. In a separate bowl combine the dry ingredients and then add to creamed mixture a little at a time, beating until well combined.

3. Shape into 24 balls, about 1" round, and place on ungreased or parchment paper lined baking sheets.

4. Slightly indent each ball with one of your fingers and then push one cherry into each ball.

5. Bake at 350° for 10 to 11 minutes.

6. Remove from oven and allow cookies to cool on baking sheets for about 5 minutes.

7. Transfer cookies to wire racks to cool completely.

8. Meanwhile, in a medium bowl, combine the melted butter, cocoa powder, hot water and add 2 tablespoons of maraschino cherry juice and stir until smooth. (Add additional cherry juice if necessary to reach desired consistency). Slowly whisk in the powdered sugar until everything is combined.

9. Drizzle glaze over cooled cookies or transfer the cookies over to a cooling rack and place parchment paper underneath and drizzle the glaze on top (I used a fork) and let it set for 15-20 minutes. (They’ll  cool faster in the fridge).

10. Then, serve and enjoy or store cookies in an airtight container.

Chocolate Covered Cherry Cookies

Day 17: Homemade Toffee


Recipe:

Servings: 20 

Prep Time: 10 Minutes 

Bake Time: 10 Minutes 

Cool Time: 15 Minutes 

Total Time: 35 Minutes 

 

INGREDIENTS:

- 1 cup of unsalted butter (8 ounces, cut into pieces)

- 1 cup of sugar

- 2 Tablespoons of water

- 1 teaspoon of salt

- 1 teaspoon of vanilla

- 1 cup chocolate chips (milk chocolate or semi-sweet) *I mixed both together so half a cup of milk and semisweet chocolate chips. 

- 2 Tablespoons chopped pecans

 

INSTRUCTIONS:

1. Prepare a baking sheet by buttering or lining with parchment paper and set aside.

2. Add the butter, sugar, water, and salt to a medium saucepan.

3. Heat the pan over medium heat, stirring frequently, until the butter has melted and the sugar has dissolved.

4. Continue to heat over medium heat until the mixture has reached 285°F and has turned a rich caramel color.

5. Remove from heat and stir in the vanilla.

6. Pour the toffee mixture onto the prepared pan and allow it to spread.

7. Let the toffee cool 5 minutes, then sprinkle with the chocolate chips and allow to sit for 10 minutes, but spread the melted chocolate chips with an offset spatula and sprinkle with chopped pecans. *The chocolate will melt with the heat of the toffee base.

8. Let the toffee cool completely, then break into pieces and enjoy.

 

*The toffee can last up two weeks and is stored better in the fridge in an airtight container.

Homemade Toffee with Pecan Toppings

Day 18: White Chocolate Cranberry Cookies


Recipe:

Servings: 2 dozen cookies 

Prep Time: 15 Minutes 

Bake Time: 10 Minutes 

Total Time: 25-30 Minutes 

 

Ingredients: 

- 2 cups of all-purpose flour

- 2 teaspoon of cornstarch

- 1 teaspoon of baking soda

- 1/4 teaspoon of salt

- ¾ cup of unsalted butter, softened

- ½ cup of lightly packed brown sugar

- ½ cup of white sugar

- 1 large egg

- 2 teaspoons of vanilla extract

- 2 teaspoons of orange zest (optional, but recommended)

- 3/4 cup of dried cranberries (plus more for topping)

- 3/4 cup of white chocolate chips (plus more for topping)

 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.

2. Mix together the flour, cornstarch, baking soda and salt. Set aside.

3. Using an electric mixer or stand mixer, beat together the butter, brown sugar and white sugar until light and fluffy. Mix in the egg, vanilla and orange zest.

4. Stir in the flour mixture until just combine. Then fold in the cranberries and white chocolate chips.

5. Using a medium cookie scoop or tablespoon drop rounded cookie mounds 2″ apart into prepared baking sheets. Add a few extra cranberries on top of each cookie dough if desired.

6. Bake for 8-10 minutes or until the edges just start to brown.

7. Remove from the oven and add a few extra chocolate chips if desired.

8. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.

9. Then, let them cool for an additional few minutes.

10. Then, serve and enjoy or store in an airtight container or plastic bag. *They last up two weeks.

Day 19: Homemade Peanut Brittle


Recipe:

Servings: 36

Prep Time: 10 Minutes 

Cook Time: 10 Minutes 

Total Time: 20 Minutes 

 

Ingredients: 

- 1 cup of sugar

- ½ cup of light corn syrup

- 1 cup of raw peanuts

- ⅛ teaspoon of salt

- 1 tablespoon of butter

- 1 teaspoon of baking soda

- 1 teaspoon of vanilla extract 

 

Instructions:

1. Line baking sheet with aluminum foil, or butter a baking sheet.

2. In a large microwavable bowl stir together sugar, corn syrup, peanuts, and salt. Microwave for 4 minutes. Stir. Microwave for 3 minutes. Stir. Add the butter. Microwave 1-2 minutes, peanut brittle should be caramel in color.

3. Then, remove from the microwave and add baking soda and vanilla and mix until well incorporated.

4. Quickly pour on your prepared baking sheet. Spread into a thin layer. Let it cool for about 10-15 minutes or until hardened. Then, break into pieces and serve and enjoy or store in an airtight container.

Homemade Peanut Brittle

Day 20: Holiday Chex Mix


Recipe:

Servings: 8-10

Prep Time: 5 Minutes 

Cook Time: 10 Minutes 

Total Time: 20 Minutes 

 

INGREDIENTS:

- 3 cups of corn Chex Cereal

- 3 cups of rice Chex Cereal

- 6 cups Golden Grahams Cereal

- 2 cups of shredded coconut

- 2 cups of sliced almonds

- 1 cup of light corn syrup

- 1 cup of sugar

- ¾ cup of butter

 

INSTRUCTIONS:

1. In a large bowl, mix Corn and rice Chex cereal, Golden Grahams cereal, coconut, and almonds. Set aside.

2. In a medium saucepan over medium high heat, combine the light corn syrup, sugar and butter.

3. Bring to a boil for two minutes. Remove from heat and let cool for about two minutes.

4. Pour over the cereal mix and mix well until the cereal is coated.

5. Spread on a cookie sheet lined with parchment paper or wax paper to cool for about five to ten minutes.

6. Then, serve and enjoy or store in a plastic bag or airtight container.

 

 

Holiday Chex Mix

Day 21: Soft Molasses Cookies


Recipe:

Servings: 30 cookies 

Prep Time: 15 Minutes 

Bake Time: 10 Minutes 

Total Time: 25 Minutes 

 

Ingredients: 

- 2 cups of all purpose flour

- 1 tablespoon of ground cinnamon

- 1 tablespoon of ground ginger

- 1 1/2 teaspoons of baking soda

- 1 teaspoon of ground clove

- 1 teaspoon of salt

- 1 cup of granulated sugar, divided

- 12 tablespoons of unsalted butter, softened

- 1/4 cup of molasses

- 1 large egg

 

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Line several baking sheets with parchment paper and set aside.

3. Measure out 1 cup of sugar. Separate 3 tablespoons out of the cup and place in a smaller bowl for rolling.

4. In a large bowl mix the flour, cinnamon, ginger, baking soda, clove and salt together.

5. In the bowl of an electric stand mixer, cream the butter and larger amount of sugar together on high until light and fluffy, 3-5 minutes. Scrape the bowl with a spatula, then beat in the molasses and egg. Turn the mixer on low and slowly add in the dry mixture. Scrape the bowl and bet until smooth.

6. Roll the dough into 1 tablespoon balls. Roll each ball in sugar and place on baking sheets 2 inches apart.

7. Bake for 9-10 minutes.

8. Cool completely on the baking sheets before moving.

9. Then, serve and enjoy or store in an airtight container.

Molasses Cookies

Day 22: Lace Cookies


Recipe:

Servings: 15 

Prep Time: 15 Minutes 

Bake Time: 5 Minutes 

Total Time: 25 Minutes 

 

Ingredients:

- 1 cup of soft butter

- 2¼ cups of light brown sugar

- 2¼ cups of rolled oats

- 3 tablespoons of flour

- 1 teaspoon of salt

- 1 egg

- 1 teaspoon of vanilla extract

- 1 cup of dark or semisweet chocolate chips

 

Instructions:

1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.

2. Heat butter and brown sugar in saucepan over medium heat, stir until butter has melted and mixture is smooth.

3. Remove from heat and let sit for 2 mins. Add in oats, flour, salt, egg and vanilla and whisk until well incorporated. 

4. Drop about a tablespoon of batter onto the cookie sheets leaving at least 2-3 inches in between cookie.

5. Bake for 5-7 mins, just until the edges of the cookies start to caramelize.

6. Allow the cookies to cool for a couple minutes.

7. Then, flip a cookie over, and add a hand full of chocolate chips and plecture a cookie on top of the chocolate chips. Let it sit for a few mins then press down when the chips are melted.

8. Repeat these steps until all the cookies are done.

9. Let them cool and allow the chocolate to hardened for a few minutes (place in the fridge for a few minutes for a faster result). 

10. Once hardened, then serve and enjoy or place in an airtight container.

Day 23: Sugar Cookies


Day 23 Recipe:

Servings: 3 dozen cookies

Prep Time: 30 minutes

Bake Time: 6-8 minutes

Total Time: 38 minutes

 

Ingredients:

- 1 Cup of unsalted butter

- 1 Cup of granulated white sugar

- 1 teaspoon of vanilla extract

- 1/2 teaspoon of almond extract

- 1 egg

- 2 teaspoons of baking powder

- 1/2 teaspoon of salt

- 3 cups of all purpose flour

 

Instructions:

1. Preheat oven to 350° Fahrenheit and line two cookie sheets with parchment paper and set aside for later.

2. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes then, beat in extracts and egg. Mix until well incorporated and set aside for later.

3. In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet ingredients.

4. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand. DO NOT CHILL THE DOUGH.

5. Divide into workable batches, roll out each batch one at a time onto a floured surface and use your cookie cutters. (You want these cookies to be on the thicker side closer to 1/4 inch rather than 1/8).

6. Bake at 350 degrees Fahrenheit  for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack (about 5 minutes). 

7. Once the cookies are cooled you can decorate them with sprinkles, frosting, icing or whatever you prefer. 

8. Then, serve and enjoy. 

Day 24 Recipe:

Great Grandma’s Fudge: The Recipe works best in a thick pot and for nuts I use chopped walnuts, but you can add some if desired or leave plain. When you transfer to a glass pan be sure to butter the pan. Let it sit for a few hours before you enjoy.

Great Grandma’s Fudge Recipe

Day 25


Day 25: Snowman Marshmallows Recipe:

Servings: 30 Snowman Marshmallows 

Prep Time: 15 Minutes 

Total Time: Approx. 45 Minutes to 1 Hr

 

You could always make homemade marshmallows (See my recipe below along with my hot cocoa mix recipe), but this time I used store bought marshmallows.

 

Ingredients:

- One bag of large or campfire Kraft Jet-Puffed Marshmallows

- Black 20-second icing

- Orange piping icing

- 3/4 cups of confectioners sugar

- 1/2 cup of cornstarch 

 

Instructions:

1. Begin by spreading the marshmallows on a parchment lined cookie sheet.

2. Then, cut the marshmallows in half with kitchen scissors and lay them on the baking sheet sticky side up. If you have trouble with them sticking to the scissors, dip the blade into marshmallow coating between snips.

3. Once cut, dip the sticky sides of the marshmallows into a mixture of 3/4 cups confectioner’s sugar and 1/2 cup cornstarch. 

4. After dipping, use a kitchen strainer to shake off any excess coating . Try to remove as much as possible so the icing will stick to the marshmallow.

5. Before decorating, you may want to pick out the “mooshed-mallows”. They don’t have to be perfectly round, but just look better.

6. Then, add a little snowman face. I went pretty simple with my snowman, but get as creative as you’d like.

7. Lastly, let the icing dry for a couple hours and you’ll have a fleet of adorable little marshmallows to layer in your favorite hot cocoa mix (See my recipe below) or to drop into a sweet cup of hot chocolate.

8. Then, serve and enjoy with a glass of hot cocoa. 

 

*Store in an airtight container for up to a week. If you are making my homemade marshmallows store in the fridge.

Snowman Marshmallows

Autumn🍂 Treats

👩‍🍳👨‍🍳🎃🍪🍰🥧🧡🖤

Hot Cocoa Mix

Homemade hot cocoa with homemade marshmallows ☕️😋


Hot Cocoa Mix Recipe:

Prep Time: 10 Minutes

Total Time: 15 Minutes

 

Ingredients:

- 1 1/2 cups of Nesquick or Cocoa powder

- 2 teaspoons of cornstarch 

- 2 1/2 cups of Powdered sugar

- 1 teaspoon of salt 

- 2 1/2 cups of powdered nonfat dry milk

- 2 12oz mason jars for storage 

 

Instructions: 

1. In a large bowl combine the Nesquick or Cocoa power with powdered sugar and mix until well incorporated.

2. Then, add in the salt, cornstarch, and dry milk and mix until well incorporated.

3. Then, store in a mason jar or air tight container.

 ——————————————————

 

For a glass of hot cocoa:

1. Heat up a mug of water of milk 3/4 way full in the microwave for about 2 minutes.

2. Then, stir in 3 tablespoons of the hot cocoa mix and stir until well mixed and no lumps.

3. You may need to reheat your cocoa in the microwave for another 30-45 seconds or to the temperature of your liking .

4. Then, add whipped cream or marshmallows (you can find my homemade marshmallows recipe below) on top.

5. Then, enjoy the warmthness in a mug.

 

Marshmallows 


Homemade Marshmallows

Servings: 54 marshmallows 

Prep Time: 30 Minutes 

Cook Time: 15 Minutes 

Rest Time: 1 hour

Total Time: 1 hour 45 Minutes ——————————————————

 

Ingredients:

- 3 tablespoons of unflavored gelatin powder

- 1/3 cup of cold water

- 3 cups of granulated sugar

- 1 1/2 cup of water

- 1 1/2 teaspoons of vanilla extract  

- 1/3 cup of powdered sugar

 

Instructions: 

1. Sprinkle 3 tablespoons of gelatin in 1/3 cup of cold water in a small bowl and set aside to swell for 10 minutes. (It should start to settle in about 5-7 minutes and look white which is normal). 

2. In a large saucepan dissolve the sugar in 1 and a 1/2 cups of water over low heat, stirring constantly.

3. Add the swollen gelatin and dissolve using a whisk.

4. Raise the temperature and bring to a boil.

5. Boil steadily, but not vigorously, for 15 minutes without stirring.

6. Remove from heat and pour into a bowl, or mixer and add the vanilla and beat the mixture until very thick and white. (At this stage it should start to look like Kraft Jet-Puffed Marshmallow creme).

7. Spray a 9x13 pan (or 9x9 inch pan for taller marshmallows) with nonstick spray preferably bakers joy spray and pour the mixture into the pan.

8. Let them set completely for about 2 hours.

9. Then, cut the marshmallows into squares and top them off with a warm glass of hot cocoa and enjoy. 

 

Notes: 

* Store in an air tight container and in the fridge for the best long lasting marshmallows. 

* They can be stored for up to two weeks. 

Apple Fritters Recipe:

Servings: 2 large fritters or 4 small fritters

Prep Time: 10 Minutes 

Cook Time: 10 Minutes 

Total Time: 25 Minutes 

 

Ingredients:

Fritters:

- 1 cup of a finely chopped apple (green Granny Smith preferred)

- 1 cup of flour

- 1/4 cup of granulated sugar 

- 3/4 teaspoon of salt 

- 1 1/2 teaspoon of baking powder 

- 1 teaspoon of ground cinnamon 

- 1/3 cup of milk 

- 1 egg

 

Glaze:

- 2 cups of powdered sugar 

- 1 1/2 tablespoons of milk

 

Instructions:

1. In a large bowl combine the flour, baking powder, sugar, salt, cinnamon. Mix until well-incorporated.

2. Add in the milk and the egg. Whisk until well-incorporated.

3. Gradually add in the chopped apples. Mix until well-incorporated.

4. In a large skillet add oil approximately 1 1/2 inch deep on high heat.

5. Allow the oil to get hot before adding a heaping spoonful of fritter batter. 

6. Cook one apple fritter at a time on each side for about 2 minutes. Then, cook each side for another 1-2 minutes on ea each side or until browned. 

7. Transfer to a plate with paper towels to absorb any excessive oil. Then, transfer to a cooling rack.

8. Repeat these steps until the fritter batter is all gone.

9. Make the glaze by adding powdered sugar and milk to a bowl and whisk until smooth.

10. Drizzle or dip each apple fritter into the glaze and let it sit for about 3 minutes to harden then, flip over and add glaze to the other side allow them to harden for another 2-3 minutes.

11. Then, serve and enjoy. Best served warm.

 

*You can store them in an airtight container or plastic bag. 

*They last up to a week if stored properly and at room temperature.

Mini Apple Cider Coffeecakes

Servings: 12 mini coffeecakes or 6 regular ones

Prep Time: 10 minutes 

Bake Time: 15-18 minutes 

Total Time: 30 minutes 

 

Ingredients: 

- 1 1/2 cup of all purpose flour

- 1/2 cup of granulated sugar

- 1/2 cup of light brown sugar

- 1 teaspoon of baking powder

- 1/2 teaspoon of baking soda

- 1/4 teaspoon of salt

- 3/4 teaspoon of cinnamon

- 1/4 teaspoon of nutmeg

- 3/4 cups of apple cider

- 1 egg

- 1/2 teaspoon of vanilla extract

 

Topping:

- 7 tablespoons of unsalted butter, melted

- 1 cup of granulated sugar

- 1 1/2 teaspoon of cinnamon 

 

Steps: 

 

1. Preheat oven to 350°F. Grease with nonstick spray two muffin pans for 12 mini coffeecakes and one regular sized muffin pan for 6 large coffeecakes. (Make sure to get the sides and don’t hesitate to coat heavily). Then, set aside.

2. In a medium bowl, combine apple cider, egg and vanilla extract. Whisk together until well incorporated. Set aside.

3. In a large bowl or stand mixer combine flour, 1/2 cup granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. 

4. With your mixer running on low or if you’re hand mixing with a whisk/spatula, slowly incorporate the wet ingredients (apple cider, egg, & vanilla). Mix until batter is just combined and no streaks remain. Using a large cookie scoop, ice cream, or big spoon, divide batter between each prepared muffin cavity. Fill each cavity 2/3 of the way full.

5. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Immediately turn out onto a cooling rack or cutting board.

6. Melt butter in a medium bowl. Combine granulated sugar and cinnamon in a separate medium bowl. Coat each coffeecake one at a time entirely in melted butter, then roll each one in the cinnamon-sugar mixture. Coat each one evenly as possible.

7. Then, transfer to a wire cooling rack, positioned over a baking sheet, to cool completely. (If you don’t have a cooling rack you can use a plate or cutting board.) 

8. They will take a couple minutes. Then, serve and enjoy!!

 

* They taste best when warm. You can warm them up in the microwave for 10-15 seconds for each one. 

 

* Store them in an air tight container (for better storage) or a plastic bag. They last 2-3 days. You can also freeze them to store and last longer.

 

* I hope y’all enjoy these. They are my new fall favorite for breakfast. I have them with a warm glass of apple cider. Let me know what yall think of these yummy breakfast treats. 

Mini Apple Pies

Servings- 8 

Prep Time- 5 minutes 

Cook Time- 10-12 minutes 

Total Time- 20 minutes

 

Ingredients-

 

- package of Pillsbury butter flaky crescent rolls

- 1 Apple (green or red) (I used red)

- 2 tablespoons of melted margarine or butter

- 1 tablespoon of cinnamon 

- 2 tablespoons of granulated sugar

 

Steps-

 

1. Preheat oven to 350 degrees and line a cookie sheet with aluminum foil and spray lightly with nonstick spray. 

2. Place the crescent rolls on the cookie sheet and with a brush spread the melted butter on evenly. 

3. In a bowl combine cinnamon and sugar together. Stir until well incorporated. Sprinkle the cinnamon sugar onto each crescent triangle. Place a thin sliced apple near the top of the triangle (not the pointy end).  

4. Then, fold the crescent roll until the apple is no longer visible and wrap the crescent corner piece around until it is faced on top of the pie. Repeat step for other rolls.

5. Place on the center rack of the oven and bake for 10 to 12 minutes until golden brown on top. Let them cool on the sheet for a few minutes, then serve and enjoy. *They taste best when warm. 

 

* You can store them in a plastic container, ziploc bag, and you can freeze them for later and take them with you on the go. Just microwave one for 15-20 seconds and 30 seconds for two, then enjoy. 

 

I hope y’all love this yummy treat I created. You can eat them for a quick breakfast, a snack, or even top it off some vanilla ice cream; either way they taste really delicious. Let me know what y’all think about them if you decide to make these🍎🍏 🥐 😋❤️💚

 

Mini Apple Pies 🍎🥐😋❤️

My Grandpa’s Goulash:

Grandpa’s Goulash Recipe:

 

My Grandpa used to make this dish ALL the time especially when it is cold outside, on a rainy day, or when we just simply want a bowl full of comfort. This dish is simple and easy, it’s perfect for the fall season. I hope you all enjoy my Grandpa’s recipe. Every time I make this dish it reminds me of my Grandpa making it and all the joy, warmth, and love that comes with it.

———————————————————————

 Servings- 4-6

Prep Time- 10 minutes

Cook time- 30 minutes

———————————————————————

Ingredients- 

 

- 1 pound of ground hamburger meat

- 1 1/2 Cups of Macaroni pasta

- 1 yellow onion chopped

- 1 12oz of V-8 Juice original

- Can of yellow sweet corn or 1 Cup of frozen yellow sweet corn

- 1 Can of diced tomatoes or 1 diced fresh tomato

- 1 teaspoon of garlic salt

- 1 tablespoon of italian seasoning

- salt & pepper to taste

- grated cheddar cheese to top off

———————————————————————

Instructions-

 

1. Bring a pot of water to a boil. While the water is getting ready sauté in a separate pan the chopped yellow onion. Once the onion is sautéed or translucent in color, then add the ground hamburger meat. Cook until the meat is no longer pink. Add salt and pepper to taste.

2. Once the water is boiling add in the macaroni. Cook until the pasta is al denté or slightly soft and firm. Once the pasta isdone, drain it and add in the V-8 Juice to the pot. Add the macaroni back to the pot and add in the corn and diced tomatoes. Place a lid on top and let it simmer on medium low heat for about 15-20 minutes.

3. Once the hamburger meat and diced onions are done drain the excess and add it to the pot of macaroni and V-8 Juice. Add in the garlic salt and Italian seasoning and mix until well incorporated. Place the lid back on top and let it simmer for 5-10 more minutes.

4. Grab some bowls and start dishing this yummy warmthness. Add some more salt and pepper to taste. Top it off with some grated cheddar cheese. My boyfriend recommends and tops his off with Parmesan cheese. Then, serve and enjoy. 

 

* Tip: Leftover Goulash is THE best the next day because all the flavors come out, but if it is anything like my house there won’t be any leftover haha!!

 

I hope you like you like my Grandpa’s Goulash recipe. Let me know what you think of it. I’d love to hear your thoughts & feedback. We eat this dish so much throughout the fall and winter seasons. It is the perf perfect bowl of warmth, comfort, and taste like home. 💛

Grandpa’s Goulash 🥣😋❤️

Pumpkin Snickerdoodle Cookies

Serving’s- Approx. 37 Cookies 

Prep Time- 10 minutes 

Cook Time- 10-13 minutes

Total Time- 33 minutes

———————————————————————

Ingredients: 

 

- 1 cup of butter room temperature

- 3/4 cup of dark brown sugar packed

- 3/4 cup of granulated sugar

- 3/4 cup of pumpkin puree (I used Libby’s brand)

- 1 teaspoon of vanilla extract

- 1 egg

- 2 1/2 cups of all-purpose flour

- 2 teaspoons of pumpkin pie spice

- 1/2 teaspoon of cream of tartar

- 1/2 teaspoon of baking powder

- 1/2 teaspoon of baking soda

- 1/2 teaspoon of salt

 

Cinnamon Sugar- 

- 1/4 Cup of sugar

- 1 teaspoon of cinnamon 

———————————————————————

 

Instructions-

 

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

2. In a large mixing bowl, add in the butter, brown sugar, and sugar. Beat with a hand mixer on medium speed or a spatula until creamed.

3. Add in the pumpkin puree, vanilla extract, and egg. Beat until incorporated.

4. Add in the flour 1/2 cup at a time, pumpkin pie spice, cream of tartar, baking powder, baking soda, and salt. Beat on low or whisk until most of the flour is worked in. Turn the hand mixer to medium and beat the rest of the flour into the cookie dough or use a spatula.

5. In a shallow bowl, add in the cinnamon and sugar. Stir to combine.

6. Using a 1 1/2 tablespoon cookie scoop or an ice cream scoop, scoop the cookie dough into the cinnamon and sugar. Roll the cookie dough until it's completely coated in cinnamon and sugar.

7. Place onto the prepared cookie sheet 2 inches apart. Bake for 10 to 13 minutes until the cookies are done. Mine took 13 minutes.

8. Let cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

9. Then, serve and enjoy. I typically have mine with a warm glass of apple cider. It is so delicious and one of my many favorite parts about this season. I hope you enjoy these yummy treats as much as we do.☺️🍪🎃🧡🖤   

 

There is no video clip yet

Pumpkin Chocolate Chip

Cookies 👩‍🍳👨‍🍳🎃🍪

PREP TIME: 20 MINS

COOK TIME: 14 MINS

TOTAL TIME: 34 MINS

—————————————

INGREDIENTS:

• 2 cups flour

• 1 teaspoon of baking soda

• 1 teaspoon of baking powder

• 1 teaspoon of salt

• 1 teaspoon of pumpkin pie spice

• 1/2 cup butter slightly softened

• 1/2 cup brown sugar packed

• 1/2 cup white sugar

• 1 teaspoon vanilla

• 3/4 cup pumpkin purée (I used Libby’s canned pumpkin purée) 

• 1 egg

• 1 & 1/2 cup chocolate chips

• 1 cup of chopped walnuts (optional)

———————————————————————

Directions:

1. Preheat oven to 375 degrees F.

2. In a medium bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.

3. In a large bowl, cream together butter, brown sugar, white sugar and vanilla. Add pumpkin puree and egg and mix well.

4. Stir the flour mixture into the creamed mixture then add the chocolate chips until fully incorporated.

5. Using a 1 1/2 tablespoon scoop, drop onto un-greased cookie sheets just line them with parchment paper. Refrigerate for 15 minutes.

6. Press cookies down slightly with your three middle fingers or with a spatula, then bake in preheated oven for 14-16 minutes. Allow to cool on cookie sheet for 2 minutes before removing to a wire rack.

—————————————————————————

Tips:

* It is important to keep in mind that these cookies contain moisture from the pumpkin so as you store them in an airtight container, they will change texture to be a little bit more cake like (kind of like a Banana Bread or Zucchini Bread that gets more moist after it sits).

* The cookies should be just slightly underdone in the center when you take them out of the oven and lightly browned on the bottom. This will make a softer and chewier cookie.

* You can also freeze the Pumpkin Chocolate Chip Cookies leftovers making this the perfect cookie!! 

 

I hope you all all enjoy this autumn treat & one of my all time favorite cookies especially for this season!!🎃🍪🍂👩‍🍳👨‍🍳🧡🖤

😍🎃🍪🍂🧡🖤

😍🎃🍪🍂🧡🖤

S’mores Granola Bars Recipe:

 

Ingredients:

- 2 1/2 Cups of rolled or old fashioned oats 

- 1/3 Cup of honey

- 1/4 Cup of light brown sugar 

- 1/4 teaspoon of kosher salt 

- 1/4 Cup of unsalted butter cut into pieces 

- 1/2 teaspoon of vanilla extract 

- 1/2 Cup of mini marshmallows

- 1/2 Cup of mini chocolate chips 

 

Steps:

 

1. Preheat the oven to 350 degrees. Line a cookie sheet with aluminum foil and lightly oil or spray some nonstick spray on the sheet. 

2. Then, place the oats on the cookie sheet evenly and bake for 5 minutes and take the pan out and toss the oats with a spatula and bake again for another 3-5 minutes until lightly toasted. Transfer to a large bowl when done. 

3. While the oats are baking or after the oats are done combine the sugar, salt, vanilla, honey and butter in a saucepan on medium low heat & stir it occasionally until the butter melts and the sugar dissolves completely. 

4. Pour butter mixture into a large bowl with the toasted oats. Mix well. Then add in the marshmallows. Let it cool about 5 minutes then add in the chocolate chips. (The chocolate chips will most likely melt a little, but it’s fine because it holds as glue and helps holds the bars together).

5. Transfer the oat mixture to a lined brownie pan or casserole pan (depending on the thickness of the granola bars you’d like) with parchment paper or wax paper. Then use a spatula or damp fingers tips firmly press the mixture into the pan evenly. (Use both hands to press down hard on the mixture for about a minute). 

6. Then, if you’d like you can place 2 tablespoons of chocolate chips on top of the oats and use a spatula to lightly press them on top. Then, cover the oats mixture  and place them in the fridge for about an hour to an hour and a half. 

7. Remove the the pan from the fridge and take the mixture out carefully, by placing it upside down on a level surface. It should be in a block form. Use a sharp knife and carefully cut the bars into equal size bars. 

8. Then, use cut wax paper strips to wrap the granola bars and save them for later or serve and enjoy. 

S’mores Granola Bars 😋💛

They were sooo yummy we weren’t able to get a full picture of the final product, so here’s the only video/picture we have until I make some more, which will probably be very soon.😅

Snickerdoodles Recipe:

Snickerdoodles cookies!! 🍪 🥛 😋💛


Recipe:

Yields- 24 cookies

Prep Time- 15 minutes

Bake Time- 8-10 minutes

Total Time- 28-30 minutes

___________________________

 

Ingredients:

 

  • 2 3/4 cup all purpose flour
  • 2 teaspoon of cream of tartar
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 1 1/2 cup sugar
  • 2 egg
  • (Rolling the cookies):
  • 3 Tablespoons of sugar
  • 3 teaspoons of cinnamon  

___________________________

 

Instructions:

 

 1. Preheat oven to 400 degrees & line 2-3 cookie sheets with nonstick parchment paper. Set aside for later.

2. In a bowl whisk or sift together flour, cream of tartar, baking soda, & salt.

3. In a large bowl or the bowl of your mixer cream together the butter and sugar on medium-high speed until it gets light and fluffy.

4. Add the eggs one at a time, and mix thoroughly. 

5. Then, add in the flour mixture slowly. Mix until it is all well incorporated.

6.  In a separate bowl combine cinnamon and sugar to roll the cookies in. Set aside aside for later. 

7. Grab your cookies sheets and an ice cream scoop or spoon and scoop about 1  tablespoon of dough and roll it in the palm of your hand until it forms a ball.  Repeat this step until you have no more dough left.

8. Grab your bowl of cinnamon sugar and place a cookie dough ball into the bowl of cinnamon sugar. Coat it evenly on all sides and place the dough ball on a cookie sheet leaving a 2” gap for each cookie. Repeat this step for all of the dough balls and each cookie sheet is full.

9. Before you bake the cookies use your three middle fingers and press down slightly on the dough balls to make them  about 1” thick and slightly flat.

10. Bake in the oven for 8-10 minutes until golden brown. They will puff out at first before they flatten out. *Tip: Check the bottom of the cookies for a golden brown bottom, if golden then remove. 

11. Let them cool on the pan for few minutes, (tip: the cookies still cook on the pan due to it being hot, so don’t leave them on for too long or they’ll get hard and crispy), then move them to a cookie rack or plate for a few more minutes to cool.  

12. Then, serve and enjoy!! 

 

I hope you all like this snickerdoodle recipe. It is probably close to being one of my favorite cookies. Let me know if you try this recipe and how you like them. 😄

 

Sugar Cookies Recipe:


4 Ingredients plus sprinkles

Yields: 12 cookies

Prep Time: 10 minutes

Bake Time: 14-15 minutes

Total Time: Approx 30 minutes

 

Ingredients:

 

- 1 stick & 2 tablespoons of unsalted butter

- 1/3 cup of sugar

- 1 cup of flour 

- 1 teaspoon of vanilla extract 

 

Steps: 

 

1. Preheat oven to 425 degrees & line two cookie sheets with parchment paper. Set aside for later.

2. Use a mixer or hand mixer & cream together the butter & sugar until fluffy. 

3. Then, sift the flour (it is lighter & easier to mix in with other ingredients) or just add in the flour then the vanilla & mix with a spatula until the cookie dough forms.

4. Use an ice cream scoop or spoon to make 12 1” balls & place 6 cookies leaving a 2” inch gap between each one on a cookie sheet. 

5. If you’d like to add sprinkles to the sugar cookies then flatten the cookies into a round shape & add however many sprinkles you’d like to each cookie. 

6. Place a cookie sheet in the center rack of the oven & bake for 14-15 minutes until golden brown on the edges.

**We left some unsprinkled, so we can frost them & too them off with sprinkles.

7.  Once golden brown, remove from from the oven & let them cool on the cookie sheet or place them on a cooling rack for 5 minutes. 

8. If you didn’t top the cookies off with sprinkles before you placed them in the oven then, you can frost the sugar cookies & top them off with sprinkles or leave them as plain sugar cookies. Then, serve & enjoy!! 

Sugar Cookies with sprinkles

French Toast: Classic or Stuffed 

French Toast with strawberries


Recipe:

 Yields- 2 Servings

Prep Time- 5 minutes

Cook Time- 5 minutes 

Total time- 10 minutes

—————————————

Ingredients: 

- 4 slices of white bread (Tip: old bread is typically better) 

- 1/4 Cup of milk 

- 1 egg

- 1 teaspoon of vanilla extract 

- 1 teaspoon of cinnamon 

- 1/4 teaspoon of nutmeg 

- cream cheese (optional for stuffed French Toast)

- powdered sugar (optional) 

————————————————

Instructions:

1. Beat the egg in a bowl with a whisk. Add in the milk, vanilla, cinnamon, & nutmeg. Whisk together until well incorporated.

 

2. For the stuffed French Toast: You grab a slice of bread and spread cream cheese evenly or to your liking on one side. Then, grab another slice of a bread and form the two slices into a sandwich with the cream cheese filling. Repeat this for the other two slices of bread. 

 

For the classic French Toast: you can go straight to the next step. 

 

3. You place a slice of bread or the stuffed bread (sandwich) into the egg mixture. Let it soak for a bit. Coat both sides evenly. Gently hold the slice of bread over the bowl and allow the excess egg mixture to fall off. Repeat this step to for the rest of the bread slices and stuffed bread slice. 

4. Then, place the slices of french toast or stuffed french toast on a lightly greased nonstick griddle or pan. Cook on medium heat for about 2-3 minutes on each side or until the french toast is browned on both sides. 

5. Top off with some powdered sugar if you’d like. Then, serve & enjoy!! 

 

**We topped ours off with fresh strawberries and some maple syrup.

 

 

 

 

Gianni’s 2️⃣4️⃣th Birthday - Carrot Cake 🥕🎂😋🧡🧡

Gianni’s 2️⃣4️⃣th Birthday Cake

Carrot Cake 🥕🎂

Gianni’s Birthday Carrot Cake Process!!
👩‍🍳🥕🎂🧡🧡


Gianni’s 24th Birthday Cake

For Gianni’s big 2️⃣4️⃣ I tried my absolute hardest to bake him his ultimate favorite cake which is carrot cake 🥕🎂😋. It just so happens, in matter of fact 🧐 that we have a generational family carrot cake recipe, so I decided to whip out the old recipe book 📖 well notes you get the gist ha 😅 and attempt to bake him his favorite cake. Watch this video to see how it all came about!!

🎥👩‍🍳🥕🎂💙🧡💙🧡

Smoothie Bowls

A few of my creations! 😊

Blueberry Walnut Smoothie Bowl

My Blueberry Walnut Smoothie Bowl Recipe:

How to make a Smoothie Bowl: 

Pinterest Find!!

Yogurt Parfait with Toppings 😋🥣🍓🥝

Or you can just use yogurt instead.

Peaches + Cream Smoohie Bowl Ingredients:

Instructions for Peaches 🍑 + Cream 🥛 Smoothie Bowl

Peaches + Cream 🍑 🥛 Smoothie Bowl!!

So simple, refreshing, & delicious💛

Peaches + Cream Smoothie Bowl Topped off with Chia Seeds, Flaxseeds, Omega-3 Seeds Trailmix, Honey Almond Granola, & Honey 🍑🥛🍯

Homemade Iced Chai Tea

4 simple ingredients plus ice!!


Chai Tea Directions: 🍵😋💛

Directions:

 

1. Grab a glass, cup, or to-go mug. 

2. Fill it half way with ice. 

3. Fill the glass half way with Chai Tea Premix brand by Tazo (Approx. 1/2 cup).

4. Then fill the remainder of the glass with vanilla almond milk. (Approx 1/2 cup). 

5. I add in a tablespoon of vanilla extract & teaspoon of cinnamon for extra flavor, but that’s optional. 

6. Next, you stir or shake the drink. 

7. Then serve & enjoy!

 

There you have it!! An iced Chai Tea latte just like Starbucks, but for half the price & you get to enjoy it in your own home or on the go. It is so simple, quick, & a great go-to pick me up beverage. Even if you are having a late morning and are rushing out the door this drink only takes less than 5 minutes, so it is perfect for anyone’s crazy, chaotic, & hectic schedule. It is super simple, cheap, quick, & delicious. You’ll be wanting more once it is all gone. I know I do haha! I used to make this drink as my everyday drink & had one every day before my social work internship (before I was diagnosed). It gave me the perfect amount of energy & boost to get me through the day. I use this recipe now practically every day as my morning drink. To give me the boost & energy I MUCH definitely need to get me through the day. 

 

Fun fact: Chai Tea has been shown to have more caffeine than normal coffee which can help with your energy production throughout the day as well as several health benefits such as: helps with indigestion, inflammation, antioxidants properties, your immune  system, and a few several others. This is one of the main reasons why I’ve included Chai Tea Lattes into my diet & routine was in order to help me with my inflammation in my head as well as give me energy & help boost my immune system since my body has been so tired & worn down easily. So far, this drink has helped me tremendously to be able to get through most days. I hope you all enjoy my new favorite beverage & try the recipe out! If you do, definitely let me know what you think about it! 😊💛💛

Butterfinger chocolate chip cookies (before)

Perfect way to end the night!! 😁🍪🥛

My new FAVE 😋

Prep: 15 minutes

Bake: 10-12 minutes

Overall time: 30 minutes

 

Ingredients: 

- 2 3/4 Cups of flour

- 3/4 Cups of brown sugar 

- 3/4 Cups of sugar

- 1 teaspoon of vanilla extract 

- 1/4 teaspoon of salt 

- 1 teaspoon of baking soda 

- 1 Cup of melted unsalted butter

- 2 eggs

- 2 Cups of crushed butterfingers or baking butterfinger bits. 

 

1. Preheat oven to 375 degrees & line three cookie sheets with parchment paper. Set them aside for later.

 

2. In a microwaveable bowl place 1 Cup of unsalted butter & microwave until melted or soft. Approximately 45 seconds. 

 

3. In a large bowl combine the melted or soft butter with the brown sugar and sugar. Mix until creamy with a spatula.

 

4. In a small bowl beat 2 eggs with a whisk or fork.

 

5. Add the beated eggs, vanilla, baking soda, salt into the large bowl with butter & sugar. Mix until it is well incorporated.

 

6. Then, add in the flour. Mix until the dough forms. **scrape the sides to make sure it is well incorporated.

 

7. Lastly, add in the crushed butterfingers or butterfinger bits. Stir them in evenly with a spatula. 

 

8. Grab your cookie sheets. You can either use an ice cream scoop or roll a ball of dough in your hands about an inch & fill up the cookie sheets. Make sure to leave 2 inches in between each cookie.

 

9. Bake for 10-12 minutes until the cookies are golden brown on top.

 

10. Place on a cooling rack or leave them on the cookie sheets to cool for 5 to 10 minutes. 

 

11. Then serve & enjoy!

 

12. Store them in a a plastic container or plastic bag. They last about a week well in our house a few days. 

 

**Gianni & I love dipping them in with a side of milk!! 🍪🥛😋💛💛

Aimee’s Kitchen - Lazy Day Oreo Cupcake

Homemade Oreo Cupcakes

Oreo Cupcakes 😋 🍪💛

The inside with a little surprise!! 🍪😋💛

Aimee’s Kitchen - Lazy Day Oreo Cupcake Recipe:

Aimee’s + Gianni’s Homemade Pizza!! 🍕😋❤️

Pizza Night!!

So yummy!! 😋

Aimee’s Pizza: mozzarella cheese, pepperoni, tomatoes, onions, minced garlic, & fresh chopped rosemary.

Gianni’s Pizza: mozzarella & Colby jack cheese, pepperoni & bacon, yellow onions, tomatoes, & fresh chopped rosemary.


Aimee + Gianni’s Pizza Dough Recipe:

Aimee + Gianni’s Pizza Dough Recipe: 

 

For the dough you’ll need: 

 

- 2 Cups of Unbleached all-purpose flour (plus a little extra for rolling the dough out) 

- 1 teaspoon of active-dry yeast 

- 3/4 teaspoon of salt 

- 3/4 Cups of lukewarm water

- 2 bowls 

 

 

Steps: 

1. Pour 3/4 cups of lukewarm water in a bowl. Then, sprinkle a teaspoon of active-dry yeast on top of the lukewarm water. Let it set for about 3 to 5 minutes until the yeast has dissolved into the water. 

2. In the other bowl pour in 2 Cups of unbleached all-purpose flour. (You can also use wheat flour if you’d like) and then add 3/4 teaspoons of salt. 

3. Combine the bowl with lukewarm water and yeast into the bowl with flour and salt. 

4. Mix the ingredients with a wooden spatula or spoon, but it was easier to knead with our hands until the dough starts to form. 

5. Once the dough forms you want to roll into a ball and place either a towel or saran-wrap over the top of bowl and let it set for 10 minutes. 

6. While the dough is setting preheat the oven to 450 degrees. You can also start cutting up your pizza toppings and getting them ready. 

7. Once the dough has set. It will have risen in size, so divide the dough into two equal pieces. You can either use your hands to stretch the dough out in a 10-12” circle about 1/2” thick or you can roll the dough out with a rolling pin (make sure to put some extra flour down while you roll the dough out).

8. If you don’t want to use the other pizza dough you can freeze it in a container and save it for another night. You can store it up to a month. 

9. Place some alumni foil on top of a pizza pan or non-stick pan. Then, spray it with some non-stick spray like Pam or Canola oil. Place the rolled pizza dough on the pan. 

10. Then, start topping your pizza off with whatever pizza sauce, cheese, veggies, and meats you’d like. 

11. Then, place it in the oven and bake it for 10-12 minutes. 

12. Once the cheese has melted and the crust is is golden brown remove from the oven and place on a cooling rack. Let it cool for about 5 minutes, then slice the pizza. 

13. Serve & enjoy! 

 

Coconut Macaroons Recipe:


Recipe:

Coconut Macaroons Recipe: 

 

Ingredients: 

 

- 4 egg whites 

- 1/2 Cup of granulated sugar 

- 1 teaspoon of vanilla extract 

- 3 Cups of shredded coconut 

 

Steps: 

 

1. Preheat oven to 350 degrees. 

2. Line two cookie sheets with parchment paper. 

3. I’m a bowl whisk together the egg whites until they get a frothy white look. 

4. Add in the sugar & teaspoon of vanilla extract. Whisk together. 

5. Add in the shredded coconut and stir together. 

6. Use an ice cream scoop or spoon place a round mound of the dough on the cookie sheet. (Try to keep about an 1” gap in between each cookie) 

7. Bake for 18-20 minutes until the coconut has turned golden brown on top. 

8. Let them cool on a rack for about 5 minutes. 

 

9. Then, serve & enjoy!! 

 

Coconut Macaroons

Oatmeal Chocolate Chip Cookies 


Recipe:

Oatmeal chocolate chip cookies Recipe: 

 

Preparation: 15-20 minutes 

Baking time: 10-12 minutes 

Total time: Approx. 25 minutes 

 

Ingredients: 

 

- 1 Cup of flour 

- 1 1/2 Cup of Rolled Oats 

- 1/2 teaspoon of baking soda 

- 1/2 teaspoon of cinnamon 

- 1 teaspoon of vanilla extract 

- 1/4 teaspoon of salt 

- 1/2 Cup of brown sugar 

- 1/4 Cup of white sugar 

- 1/2 Cup of melted butter 

- 1/2 Cup of dark chocolate chips

- 1 large egg 

 

Steps: 

 

1. Combine all dry ingredients together into a bowl and. 

2. Whisk the egg in a separate bowl. 

3. You can either used softened butter or you can place the butter in a microwaveable bowl and microwave for 10-15 seconds to get soft. Set aside.

4. Then, combine the whisked egg into the bowl with the dry ingredients. Whisk it together while slowly adding in the 1/2 cup of melted/softened butter. 

5. Then, add in the rolled oats and dark chocolate chips. (You may need to use a wooden spoon/spatula or your hands to mix the cookie dough).  

6. Next, place a scoop or roll into a ball (about 1”-2” inches) of the cookie dough onto a cookie sheet with parchment paper. (You’ll need about two cookie sheets). Make sure to leave enough room for the cookies to rise (about an 1” between). 

7. Preheat the oven to 350 degrees and bake for 10-12 minutes. 

8. Place them on a cooling rack and let them cool for about 5-10 minutes. 

9. Serve and enjoy or store them for later!! 

 

 

These are one of Gianni’s favorite cookies. They are super simple, very easy, and delicious. I hope you enjoy our recipe!! 

 

 

Oatmeal chocolate chip cookies 🍪

Peach Popsicles: 


Peach Popsicles Recipe:

Peach Popsicles: 

 

Prep: 5 minutes 

Time: overnight

Total: Approx. a night 

Makes approx. 6 

 

Ingredients: 

** You can either use fresh or frozen peaches. 

- 6 fresh peaches pitted, diced, sliced, or halved. (keep the skin on them, that’s where all the flavor, vitamins, & color comes from). 

**If frozen use 6 Cups of sliced peaches. 

- 2 tablespoons of sugar

- 1 tablespoon of honey

- 1/2 of fresh lemon juice

- 1/4 Cup of cold water 

- 6 serving popsicle mold

 

Steps: 

 

1. In a blender or food processor combine all the ingredients together and blend until smooth/puréed. 

2. Then, fill up the popsicle molds to the top and either place the lids on top or insert popsicle sticks. 

3. Place them in the freezer and let them freeze overnight. 

4. To remove the popsicles let them sit out for a couple minutes to get soft. Then, either serve and enjoy or you can wrap them in plastic and freeze them to enjoy as a yummy treat for later!! 

***They can last up to a couple of weeks. 

 

 

There you have it a simple, fruity, delicious, healthy, and easy popsicles that you can make in your own home in no time. The best thing about this recipe is you can interchange the fruit instead of using peaches. So, if you want you can switch out the peaches for strawberries, raspberries, mixed berries, or mango. (**Just use the ratio for the frozen peaches.) Or you can make them all haha!! I hope you enjoy these popsicles. They are Gianni’s and my absolute favorite!! Enjoy!! 

 

 

Peach + Honey Popsicle 🍑 🍯

Zucchini Bread Recipe:

A family zucchini bread recipe

Old families zucchini bread recipe.


Ingredients for the Zucchini Bread:

- 2 Cups of granulated sugar 

- 3 eggs 

- 2 Cups of grated zucchini (usually 2 small zucchini’s)

- 3 Cups of flour 

- 1 Cup of vegetable oil

- 1 Cup of chopped walnuts

- 3 tablespoons of vanilla extract 

- 3 teaspoons of cinnamon 

- 1/4 teaspoon of baking powder 

- 1 teaspoon of baking soda 

- 1 teaspoon of kosher salt 

- 1/2 teaspoon of ground cloves

- 1/2 teaspoon of nutmeg 

 


Directions:

1. Preheat the oven to 350 degrees.

2. Next, peel the zucchini. Then, grate 2 Cups of shredded zucchini. (Put in a bowl set aside for later).

3. In a large bowl combine all the dry ingredients first and with a whisk. 

4. Then, add the beated eggs and oil to the dry ingredients. Whisk together until smooth. 

5. After, add in the 2 Cups of grated zucchini, chopped walnuts (optional), and vanilla extract. Mix it all together with a mixing spoon. *Be careful to not over mix the batter, it won’t be as fluffy).

6. Then, spray two loaf pans with Pam or nonstick spray (make sure to get the edges of the pan) and fill the pans halfway with the zucchini batter. 

7. Place in center rack of the oven and bake for 55 minutes to an hour. 

8. Use a toothpick and place it in the center of the loaf to check if it is done. If, dough comes onto the toothpick then bake for a few more minutes. If, none comes on then it is done. Place on a rack and let it cool for 5-10 minutes. 

9. Then, serve and enjoy!! **You can either leave them in the pans and place foil on top for storage or place them in a plastic bag. It usually lasts about a week.

 

Thank you!  I hope you enjoy our family recipe. Let me know how you like it!! 😄🥒🍞💛💛

 

Classic Chocolate Chip Cookies:


Classic Chocolate Chip Cookie Recipe:

Prep: 15 minutes

Bake: 10-12 minutes

Overall time: 30 minutes

 

Ingredients: 

- 2 3/4 Cups of flour

- 3/4 Cups of brown sugar 

- 3/4 Cups of sugar

- 1 teaspoon of vanilla extract 

- 1/4 teaspoon of salt 

- 1 teaspoon of baking soda 

- 1 Cup of melted unsalted butter

- 2 eggs

- 2 Cups of semi-sweet chocolate chips 

** (to make them extra chocolatey & rich  use 1 Cup of semi-sweet & 1 Cup of dark chocolate chips)


Directions:

1. Preheat oven to 375 degrees & line three cookie sheets with parchment paper. Set them aside for later.

 

2. In a microwaveable bowl place 1 Cup of unsalted butter & microwave until melted or soft. Approximately 45 seconds. 

 

3. In a large bowl combine the melted or soft butter with the brown sugar and sugar. Mix until creamy with a spatula.

 

4. In a small bowl beat 2 eggs with a whisk or fork.

 

5. Add the beated eggs, vanilla, baking soda, salt into the large bowl with butter & sugar. Mix until it is well incorporated.

 

6. Then, add in the flour. Mix until the dough forms. **scrape the sides to make sure it is well incorporated.

 

7. Lastly, add in the chocolate chips. Stir them in evenly with a spatula. 

 

8. Grab your cookie sheets. You can either use an ice cream scoop or roll a ball of dough in your hands about an inch & fill up the cookie sheets. Make sure to leave an inch in between each cookie.

 

9. Bake for 10-12 minutes until the cookies are golden brown on top.

 

10. Place on a cooling rack or leave them on the cookie sheets to cool for 5 to 10 minutes. 

 

11. Then serve & enjoy!

 

12. Store them in a a plastic container or plastic bag. They last about a week well in our house a few days. 

 

**Gianni & I love dipping them in with a side of milk!! 🍪🥛😋💛💛

Chocolate chip cookies 🍪😋

Dark Chocolate Strawberry Smoothie Bowl Recipe:

Prep Time: 5 minutes

Total Time: 10 minutes

Yields: 1 Serving

 

 

Ingredients: 

- 1 Packet of Dark Chocolate Carnations Breakfast Essentials Complete Nutritional Drink

- 1/2 Cup of Strawberry or Vanilla yogurt

- 1 quart of frozen or fresh sliced strawberries 

- 1/2 Cup of milk or chocolate almond milk 

- Smoothie Bowl Toppings: 2-3 fresh sliced strawberries, a handful of granola,   1 teaspoon of flaxseed & chia seeds, 10-12 dark chocolate chips or some dark chocolate shavings, coconut shavings, & a small handful of omega-3 trail nut mix. 

 

Directions: 

 

1. In a blender combine all of the ingredients. Add the liquid in first. 

 

2. Blend the ingredients together until smooth. 

 

3. Pour the smoothie in a bowl.

 

4. Top with sliced strawberries, granola, dark chocolate chips or shavings, & toppings of your preference. 

 

5. Serve & enjoy with a spoon!!

Dark chocolate strawberry smoothie bowl

Roasted garlic chicken & potatoes: 

Prep Time: 15 minutes

Cook Time: 30 to 40 minutes 

Total Time: 50 minutes to an hour 

Yields: 2 to 4 servings

 

Ingredients: 

 

For chicken: 

- 4 skinless & boneless chicken breast

- dash of salt & pepper

- 1/2 squeezed lemon  

- 2 tablespoon of dark brown sugar 

- 4 cloves of chopped garlic 

- dash of rosemary fresh or spice

- drizzle of olive oil 

 

For potatoes:

- 6-8 red russet potatoes diced in fourths

- dash of salt & pepper 

- 1 teaspoon of cumin

- drizzle of olive oil

 

Additional:

- dash of parsley for topping & plating

- lemon wedges for the side 

 

 

 

Directions: 

 

1. Preheat the oven to 425 degrees. Line a cookie sheet with aluminum foil & spray with nonstick spray or drizzle olive oil on top. Set aside for later. 

 

2. In a large bowl combine diced potatoes & the seasonings. Coat the potatoes evenly. Place them on the cookie sheet. Bake them in the oven for 15 to 20 minutes. 

 

3. Meanwhile the potatoes are cooking prepare the chicken sauce. In a large skillet on medium heat drizzle olive oil in the pan. Add the garlic & sauté for 2 to 3 minutes. Then, add the lemon juice, dark brown sugar, salt & pepper to the skillet. Stir with a spatula or spoon until the sauce is incorporated. 

 

4. Add the chicken breast to the skillet. Let the chicken breast brown on both sides for 2 minutes each to get color. 

 

5. Pull the potatoes out of the oven once done & place the chicken breast & the sauce in the middle of the cookie sheet with potatoes. Sprinkle some rosemary & drizzle some olive oil on top. Put back in the oven & bake for 15 to 20 minutes until tender.

 

6. Pull out of the oven once the chicken looks tender & the potatoes are roasted & let it cool for 5 minutes. You can either slice the chicken breast or leave it as is. Plate the chicken & roasted potatoes. Top with a sprinkle of chopped parsley & place a lemon wedge on the side. Then, serve & enjoy!!

 

 

 

 

 

Roasted garlic chicken and potatoes