Christmas

Bacon Ranch Cheese Ball Bites

November 6, 2019

Bacon Ranch Cheese Ball Bites are a fun appetizer to serve for the holidays and any gathering. You’ll be amazed at how quickly they disappear.

This recipe is part of a wonderful round up of Thanksgiving and Potluck style recipes that will make your holiday entertaining a breeze. Scroll to the bottom for all the great recipes! #blogfriendsgiving

Bacon Ranch Cheese Ball Bites are the perfect appetizer to enjoy at holiday dinners and fun social gatherings. They are bite sized so they will be easy for people to enjoy. Be sure to grab some to enjoy early on, because they are sure to disappear!

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Chocolaty Toffee Chocolate Chip Pudding Cookies

December 18, 2018

These Chocolaty Toffee Chocolate Chip Pudding Cookies are the perfect cookie to satisfy your chocolate and toffee cravings. You won’t be able to have just one!

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Are you ready for Christmas!?!?! It’s one week away!! I sorta feel prepared but I am sure I am forgetting 500 things. It always happens.

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Hot Chocolate Rice Krispie Treats

December 10, 2018

Hot Chocolate Rice Krispie Treats are a fun holiday treat that tastes just like hot cocoa and has mini marshmallows dotting throughout the yummy treat.

Post Contains Affiliate Links. Read my full disclosure HERE

We went to our first Christmas party this past weekend. I was so ready to hang with friends, get dressed up, and have some fun. Woooohooooo!!!!

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Wandering Through Disney’s Christmas Tree Trail

December 9, 2018

An afternoon wandering through Disney’s Christmas Tree Trail, in Disney Springs, is a great way to spend time with friends and family.

A few weeks ago, while Autumn was on VPK Thanksgiving break, we headed over to Disney Springs with my friend Aliya and her 2 kids for a day. We all wanted to check out the Christmas Tree Trail!

The Christmas Tree Trail started in 2016 and since then has grown with more trees. There are so many beautiful ornaments, lights, garlands, and tree toppers. So many perfect photo ops because there is something cute and magical everywhere you look!

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Slow Cooker Almond Joy Chocolate Clusters

November 23, 2018

Slow Cooker Almond Joy Chocolate Clusters are great to whip up for homemade holiday gifts. Making them is basically hands off as you use a slow cooker!

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It’s time to get baking cooking, making candy, and decking halls. Fa la la la la, la la la la.

I’m sure that you are just as stuffed as we are from Thanksgiving, but I’m still ready to cook up a storm. I’m not running out looking for the best deals today. I don’t do all that Black Friday Hoopla. I’m just going to get cozy with some cookbooks and plan out all that baking I am going to be doing this Holiday Season.

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Jalapeno Jelly Glazed Slow Cooker Meatballs

October 26, 2018

Jalapeno Jelly Glazed Slow Cooker Meatballs are an easy and delicious appetizer that are perfect to whip up with tasty Jalapeno Pepper Jelly and sweet BBQ sauce for parties and holiday celebrations.

This post and recipe was created for Tastefully Simple, but, as always, opinions are 100% mine.

Post Contains Affiliate Links. Read my full disclosure HERE

I feel like it’s finally fall!!! Hip Hip Horray!!!

The temps have finally started to cool here in Florida, and I just read that we are 60 days out from Christmas. OMG, where has the year gone to?!?! It is now the season for holiday parties. I am soooo ready for it all.

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Chocolate Chunk Chocolate Pudding Cookies

December 14, 2015

You won’t be able to resist these Chocolate Chunk Chocolate Pudding Cookies. The pudding mix makes them extra soft, just like biting into a chocolate cloud.

You know those weeks when you need to give yourself a pep talk before the week has even started?

Yeah, well this week is one of those weeks.

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Peppermint Pattie Brownies

November 30, 2015

Bring on the holiday spirit!!!

Our tree is decorated! The stocking are up! The house smells all sorts of festive! And our Elf on the Shelf has made his appearance.

Oh, the Elf on the Shelf! Either you love it or hate it. I’m loving it since it’s new to Autumn, and therefore, us. I am flooding my Pinterest with Elf on the Shelf ideas. It’s silly and fun.

Most of all, I am excited for the upcoming holiday season and all the holiday baking I have planned.

I’m kicking it all off with there awesome Peppermint Pattie Brownies!

These delightful brownies are from Sara’s blog Cook with Sara. I have the honor of sharing them with you for this month’s Secret Recipe Club bonus Theme week. The extra Monday of the month gives the chance to find a fun recipe from another member’s blog to match up with that month’s theme. I thought these brownies were a perfect pick for this month’s Holiday Treats theme.

I have shared so many brownie recipes on my blog over the years, and even ones that have peppermint in them, but let me tell you… these are knock your socks off brownies. I swear! I really do swear!

If you like Peppermint Pattie’s then you will surely love these brownies.

They are a great balance of chocolaty brownie, luscious peppermint filling, and beautiful chocolate top layer. And, best of all, it really does taste like a Peppermint Pattie!!! Plus, a brownie. The best!!

Be sure to make these Peppermint Pattie Brownies for Christmas. Santa will thank you!

Peppermint Pattie Brownies

Makes 16 brownies

Ingredients

For the brownie layer

1/2 Cup butter, melted
1 Cup sugar
2 eggs
2 teaspoon vanilla extract
1/2 Cup flour
1/3 Cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 Cup chocolate chips

For the mint layer

2 Cups powdered sugar
1 1/2 Tablespoons butter, softened
3 Tablespoons evaporated milk
1/4 teaspoon vegetable oil
1/4 teaspoon vanilla extract
1/2 teaspoon peppermint extract

For the ganache layer

5 ounces semi-sweet chocolate, chopped
3 Tablespoons half and half

Process

Preheat oven to 350 degrees. Grease a 8″ square pan, line with parchment paper so there are ‘wings’ on 2 sides.
In a large bowl, combine the melted butter with sugar and vanilla extract, whisking until combined and almost smooth.
Whisk in each egg one at a time, stirring until a smooth batter forms.
Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in the chocolate chips.
Spread batter in the prepared pan and bake at 350 for 22-28 minutes until set. Let cool for 15 minutes before removing from the pan. Continue to let cool.
While the brownies are cooling, combine the powdered sugar, butter, evaporated milk, vegetable oil, vanilla extract, and peppermint extract in a large bowl or in the bowl of your stand mixer. Beat until smooth and creamy. Pour over the cooled brownies and spread in an even layer. Chill in the refrigerator until set, about 30 minutes.
Make the ganache layer by melting 3/4 of the chocolate over a double boiler (a glass or a metal bowl set over a pot of simmering water). While you are melting the chocolate continuously mix the chocolate. Add the half and half and mix well again. It will be glossy, but lumpy at this point so add the rest of the chocolate and mix until the chocolate is smooth glossy.
Evenly spread the ganache on top of the peppermint layer. Refrigerate again until set.

Adapted from Cook with Sara

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York Peppermint Patty Brownies

December 15, 2014

These brownies are awesome.

They make crummy days better and good days magnificent.

I needed one of these bad boys this past Friday. I needed a little pick me up! oomph!

Our babe had to go back to the orthopedic doctor on Friday to determine if her hips were in proper alignment yet (a complication from her legs being up from being Frank Breech), which would mean she could stop wearing her hip brace at night. Unfortunately, her x-ray revealed that she still needs to wear it as her right hip is not yet growing properly. It’s such a bummer as it means 6 more months in the brace for her. She has grown accustomed to wearing it but I still feel bad that she has to. Wahhh!!

At least we are dealing with it now as it can result in arthritis and she could need surgery later on. AHHH!!! where is my tray of brownies?!?!?!

For real, I definitely needed one of these York Peppermint Patty Brownies on Friday. Too bad I made these guys a few weeks ago. wahhh again.

Ah mint, how I love thee. Thee, I love thee. I love that word.

But really, mint is great. And the chocolate and mint combo is thee best.

I had a bag of York Peppermint Pattys taunting me. Those little patty’s were begging to be eaten. I was yelling at them back ‘NOOO!!’ I couldn’t open that bag since once I snagged one of those wrapped patties I would grab another and another. And another.

So I figured that using a bunch of them in brownies would help me not shovel them in my mouth as fast as possible. At least I could potentially resist shoveling brownies in my mouth a bit more than just the candies. Plus, sharing is caring so I was able to share with my coworkers. Brownies for everyone!

Grab a bowl, some peppermint patties, and you’ll soon be on your way to some mouth watering brownies. Okay, sure, you’ll need some more ingredients than just peppermint patties, but it will be worth a trip to the grocery store to make these brownies. I pinky swear ya!

York Peppermint Patty Brownies

Makes 24 brownies

Ingredients

12 ounces dark chocolate
1 cup (2 sticks) unsalted butter
1/4 cup cocoa powder
2 cups sugar
2 teaspoon peppermint extract
6 eggs, beaten
1 1/2 cups flour
1/2 teaspoon salt
20 snack sized York Peppermint Patty candies, chopped

Process

Preheat oven to 350 degrees. Prepare a 9×13 baking pan by buttering/spraying with non-stick cooking spray the bottom and sides and lining the bottom with parchment paper or tin foil.
In a large microwavable safe bowl, melt the chocolate and the butter together, stirring every 30 seconds until completely melted and combined.
Add the cocoa powder and sugar, mixing completely.
Add in the beaten eggs and vanilla extract.
Stir in the flour and salt to gently incorporate.
Pour into the prepared pan. Sprinkle the chopped up candy pieces on top of the brownies.
Bake for 30-35 minutes, or until a toothpick inserted in the center is clean upon removal. Do not over bake. Let cool prior to cutting into 24 pieces.

Chocolate Chip Cookie Bars

March 24, 2014

This weekend Price and I went to visit a wedding venue location in the Berkshires. I guess we should do some sort of wedding planning… only been together 9+ years and engaged since Sept. Oh, yeah… and we have a baby together. Been kinda busy with her.

Well, Crissey Farm has beautiful details, great menu options and price points, and it’s in a great location. Unless something incredible jumps out to us this week it seems like that is the place. Plus they have availability in August, November, and this winter.

The owner suggested a New Year’s Eve wedding as they have had so fun ones in the past. He explained that we could get married in front of one of their fire places. I love that idea, but I loved the idea of getting married on 1/2/15 even more as that would be our 10 year anniversary together. But once Price and I thought about the logistics of everyone traveling from WA, AZ, PA, NY, NH, CT, AND FL it became to risky in dealing with travel issues. This winter sucked, and it snowed 8″ inches on our anniversary, so we ultimately decided that was not a risk we would want to deal with.

So that leaves August and November. We quickly ruled out November as all the leaves have fallen at that point so it just won’t be as pretty for pictures. Plus, we would be juggling with Autumn’s first birthday and then Thanksgiving. Just too much going on there.

Now if you look at the calendar you would see that there are only a few months between now and August. So if we decide on that things will be fast passed. That really is okay since the simpler the better for us. Plus Crissey Farm is basically 1 stop shopping since they handle everything so we don’t need to worry about silly suff like linen rentals.

Anyway, if we’re actually cracking down and getting married this year I better stop eating sweets like this!

Well, honestly, breast-feeding and it’s associated weight loss is THE BEST thing ever. hehe! So, I’ll get to enjoy a few of these every now and then.

I used the Nestle Toll House Spring Time Baking Morsels instead of just a bag of semi-sweet chocolate chips. The Spring Time bag is only 10oz so jut be sure to add another 2oz of chocolate chips to get to the 12 oz needed for the recipe.

These are basically just cookies but they have a softer texture because there is less surface area to them in the bar form compared to the cookie form. Love that. Just like I love the sugar cookie bars I made before.

Enjoy these yummy treats!

Chocolate Chip Cookie Bars

Makes 24 bars

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) of semi sweet chocolate chips
1 cup chopped nuts (optional)

Process

Preheat the oven to 375 degrees. Grease a 13×9 metal pan.
Combine the flour, baking soda, and salt in small bowl; set aside.
Beat the butter, sugars, and vanilla extract in large mixer bowl. Add the eggs, one at a time, beating well after each addition.Gradually beat in flour mixture. Stir in the chocolate chips and nuts.
Spread into the prepared pan.
Bake for 25 minutes or until golden brown. Cool in pan on wire rack. Cut into 24 bars.

Slightly adapted from Nestle

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Chocolate Chip Pudding Cookies

January 9, 2014

Once you try these Chocolate Chip Pudding Cookies, you’ll insist on making cookies with pudding in the mix again and again. It has magical powders.

post from 1/9/14, pictures updated 12/10/18

Post Contains Affiliate Links. Read my full disclosure HERE

So, Price and I typically don’t keep the heat on very much in the house in the winter. That’s crazy, I know.

In fact, we just deal with it and bundle up in layers. As a matter of fact, LOTS OF LAYERS. There are times when we look like Joey from Friends when he dressed up in all of Chandler’s clothes.

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Andes Mint Chip Brownies

January 8, 2014

I’m kinda hooked on brownies.

I have been baking them up like crazy lately and have plans on several more different kinds of batches to bake up in the next few weeks. I kinda can’t wait!

Anyway, I whipped up these Andes Mint Chip Brownies up right after Christmas so that I could start to feel a bit more normal after having my typical life (showering, cooking, baking, eating, thinking) had been flip flopped after having Autumn. They are so quick and easy to whip up that even I can do them with new mommy brain!

The base for these brownies might just be my favorite. It might be the butter. Or the chocolates. Or maybe it’s the butter AND the chocolates. Maybe it’s the combo of it all. Probably that all together they create a soft, yet sturdy, brownie. I’ve made plenty of really soft brownies that just about need a spoon to eat them (de-lightful!) but these are bake sale brownies. What I mean by that is that you can cut them easier from the pan and could easily package them up to sell at the bake sale. Or toss into a lunch. Or delicately place on the rim of a glass of milk awaiting its sweet demise.

Adding the Andes Creme de Menthe Chips add such a great kick to the brownies. I just love this flavor. It just screams winter to me.

Since we’re still locked into this deep freeze from the “Polar Vortex” I think it would be a great idea to whip up a batch of these brownies to help you get through these cold days and nights. Days like this just call for a brownie and some hot chocolate.

Andes Mint Chip Brownies

Makes 24 brownies

Ingredients

12 ounces of semisweet chocolate chips, divided
1 cup (2 sticks) unsalted butter
1/4 cup cocoa powder
2 cups sugar
2 teaspoon vanilla extract
6 eggs, beaten
1 1/2 cups flour
1/2 teaspoon salt
10 ounces Andes Creme de Menthe Baking Chips

Process

Preheat oven to 350 degrees. Prepare a 9×13 baking pan by buttering/spraying with non-stick cooking spray the bottom and sides and lining the bottom with parchment paper or tin foil.
In a large microwavable safe bowl, melt 8 ounces of the chocolate chips and the butter together, stirring every 30 seconds until completely melted and combined.
Add the cocoa powder and sugar, mixing completely.
Add in the beaten eggs and vanilla extract.
Stir in the flour, salt, remaining chocolate chips, and the Creme de Menthe chips to gently incorporate.
Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center is clean upon removal. Do not over bake. Let cool prior to cutting into 24 pieces.