Deliciously Easy Recipes
Soft, chewy peanut butter cookies coated in sugar and topped with a Hershey kiss makes these Classic Peanut Butter Blossom Cookies a favorite.
Who loves peanut butter blossom cookies? They are not only a classic cookie recipe for any time of year, but a huge favorite of so many people.
I mean, the combo of peanut butter and chocolate is one that tops the list of favorites for millions, so it’s no wonder these easy cookies are such a hit.
View postBourbon Apple Cider is an easy spiked hot cider recipe made in the slow cooker. Perfect for holiday parties, cozy fall evenings & more.
When it comes to the holidays, I’m all about the easy. No one wants to play bartender while everyone else is having fun, right?
So I love serving drinks that pretty much make themselves, like this Bourbon Apple Cider. Just toss it all in the slow cooker and it is ready in a few hours. So simple.
Honestly, I don’t know anyone who would rather be stuck in one spot during a holiday party, over being able to mingle and relax with guests.
This hot cider recipe makes it so easy to just toss and go. No need to mind it or mess with it.
You can prep your other holiday recipes, visit with friends and family and let people serve their own drinks as needed. So much less stress.
That will depend on the size of your slow cooker. If you have a large cooker, you should be able to fit double the ingredients in there.
Or you can have 2 cookers going side-by-side if you are expecting a larger crowd.
Just keep it refrigerated for up to 4 days. I like to transfer any remaining cider to a large pitcher once it has cooled to room temperature and then pop it in the fridge.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Regular oranges should work just fine in place of the clementines.
Yes, absolutely, that will work just fine. You can either use a bourbon extract so you still get the deeper flavor, or just leave it out altogether.
This hot apple cider recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a beverage in the slow cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this drink recipe.
If you love this Easy Slow Cooker Bourbon Apple Cider recipe, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!
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Nutella Filled Cupcakes are homemade vanilla cupcakes stuffed with creamy Nutella & topped with chocolate buttercream frosting. Perfect for birthdays, holidays, or any occasion.
My friends, I’m totally addicted to cupcakes. I’m pretty sure I have never passed up a cupcake, and these cupcakes stuffed with Nutella are no exception.
I mean, cupcakes are pretty amazing all by themselves. But then adding that extra little surprise of the inside being filled with creamy hazelnut spread just takes them over the top.
Now, if you have been here for a while then you know that my mom was a baker. She made THE MOST AMAZING cakes that never disappointed.
But she never ventured into stuffing cupcakes, which is kind of surprising. I can tell you, she would have flipped over these.
Honestly, what’s not to love. A soft and perfectly crumbly vanilla cupcake filled with creamy Nutella and then topped with the perfect amount of rich and creamy chocolate buttercream frosting.
Sounds pretty perfect to me. You can serve these for the holidays and holiday parties and potlucks. But I like making them for birthdays or even bunco night too.
This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Yes, I do it often. Just make sure to wait until they have cooled to room temperature. Then package them up in a zip-top bag or another airtight container and freeze for up to 6 months.
You can also wrap each unfrosted cupcake individually with plastic wrap before freezing. Freeze in a single flat layer until frozen, then you can stack them as needed.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
This cupcake recipe filled with Nutella is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.
If you love this Nutella Filled Cupcakes recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Nutella Filled Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This classic recipe for Triangle Cookies is so quick and easy. Perfect for all your holiday gatherings, neighbor gifts, and so much more.
Ready to dive into one of my all-time favorite treats? It’s a cookie with a lot of history. Let me paint a picture for you. Imagine a cookie that’s not only delectably buttery and soft but also carries with it a story and tradition.
The Triangle Cookie, often reminiscent of the famous hamantaschen cookies, is a delightful treat that’s both fun to make and deliciously satisfying to eat.
View postSpiced Old Fashioned gives a seasonal holiday twist to this classic cocktail with a homemade cinnamon thyme syrup. Perfect for celebrating.
Are you ready for the holidays? I am and I’m not. This is a super busy time of year, but I really love having all the kids home and getting in some quality family time.
Each year I like to come up with a new beverage to serve during the holidays. Because we all feel a bit nostalgic I thought it would be nice to make a classic cocktail like an Old Fashioned, but give it a seasonal twist with this Spiced Old Fashioned recipe.
During the holiday season you can’t go wrong with flavors of cinnamon, orange and thyme. They seem to be everyone’s favorite for the season.
I made my own cinnamon thyme syrup for this recipe. It is really simple and gives you enough to make enough cocktails for your small holiday gatherings.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
A traditional old fashioned calls for simple syrup, water, bitters, ice cubes, bourbon whiskey, orange, and maraschino cherry.
This recipe calls for bourbon or whiskey along with cinnamon thyme syrup, water, and aromatic bitters – garnished with a cinnamon stick, sprig of thyme, and orange peel.
Yes, absolutely. If you need to make this for a crowd, by all means, double or triple as needed.
This recipe for an old fashioned is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a cocktail like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this drink recipe.
If you love this Old Fashioned recipe, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Holiday Flavored Old Fashioned as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Moist pumpkin cake rolled with bourbon caramel frosting and drizzled with additional bourbon caramel sauce, makes this Pumpkin Roll Cake with Bourbon Caramel Sauce the perfect fall dessert.
All right pumpkin lovers! Have I got the PERECT recipe for you! If you love a perfectly spiced pumpkin cake with cream cheese frosting – this cake takes it to a whole new level.
Not only did we make a delicious pumpkin cake into a cake roll. But we filled it with a bourbon caramel frosting and then drizzled it with bourbon caramel sauce. Be sure to check out our Bourbon Cake too!
View postClassic Homemade Eggnog is the perfect drink for all your holiday entertaining and when cozying up by the fire (with or without alcohol).
Who loves eggnog? It is a favorite in our house. Everyone gets really excited when they start seeing the cartons of it available in the store.
But there is something special about making homemade eggnog that just adds to the excitement of the holiday. Check out this Classic Eggnog recipe.
There is just something about making your own eggnog from scratch. It definitely tastes so much better than what you can get from the carton.
Everyone gathers in the kitchen, fills up their glass and then moves to the family room to visit around the fire. That is certainly my favorite part of the holidays!
My son, the cinnamon lover, always adds a bit more cinnamon to his. Truth be told, we all love a little extra cinnamon but you can add nutmeg if that is more your preference.
Keep the eggnog refrigerated for up to 3 days. You may see some separation if it has been sitting in the fridge for several hours – especially if you added the optional brandy, bourbon or rum to it.
Just give it a stir before serving again.
I recommend only making and adding the fresh whipped cream if you plan on using all of it immediately. Fresh whipped cream will deflate and doesn’t keep well.
Yes, canned whipped cream is fine. These days you can also find it in other flavors like pumpkin, which would make a delicious addition to this recipe.
Yes, absolutely, that will work just fine. Just be sure to thaw it in the fridge for several hours before you are ready to use it so it has that nice, whipped texture.
This recipe makes about 4 servings, but that depends on the size of your serving glasses. You should be able to get 4, 6-ounce servings from this recipe.
I have not tried it using non-fat milk or 1% milk. I made this using 2%. Being that you want the eggnog to be really creamy, I recommend using 2% or whole milk. I would think that it would work with a lower fat content, but will just have a thinner and less creamy consistency.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
You bet. If you are making this for a holiday party, you can make this in a large, shallow stockpot and double it.
This classic eggnog recipe is SUPER delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade eggnog before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this drink recipe.
If you love this Eggnog recipe, you’re going to love these other holiday recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Classic Homemade Eggnog as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Cranberry Quick Bread is a beautiful snack bread recipe that’s a perfect gift for friends, coworkers, and neighbors during the holidays. Easy to make with just 5 minutes of prep time. Serve it for Thanksgiving and Christmas breakfasts, snacks, or dessert.
Do you love quick bread? We sure do! Quick bread is great because it isn’t like a traditional yeast loaf. It’s more like a loaf cake.
Of course, that makes it great for not only breakfast but is delicious as a dessert too. So moist with the perfect crumb that keeps you coming back for more.
I particularly love this one because it presents so beautifully. Just look at those gorgeous cranberries and that crusty sugar layer.
I whipped up a batch last year to add to our gifts for the neighbors. When I can make one recipe and gift it away 5-6 times – that is a win!
So fast and give a HUGE WOW FACTOR too. This one is even more delicious than it looks. You’ll definitely want to share the recipe with whomever you gift this to.
Wrap the bread in plastic wrap or cover the loaf pan with foil and keep at room temperature for up to 3 days. You can also refrigerate if you prefer.
Yes, absolutely, that will work just fine. Just be sure to thaw them & pat them dry before using.
Yes, you can make this in 2 regular-size loaf pans. You can also cut this recipe in half and make just one regular-sized loaf. You will want to increase the baking time to 50-60 minutes or until the toothpick test is clean.
Yes, this recipe is great for mini muffins. Fill a well-greased mini-muffin pan 2/3 full. Bake for about 12 minutes.
You can also portion it out into 2 regular muffin tins. Increase the baking time (instead of 12 minutes for mini muffins) to 24-30 minutes.
When working with traditional muffins, you can increase the heat to 400 degrees for 20-25 minutes or 375 degrees for 23-28 minutes.
I don’t recommend increasing the heat for mini muffins because they are so small and already bake quickly.
Yes, I do it often. If you plan on making ahead and saving – just wait for the loves to cool to room temperature. Then remove them from the loaf pans, wrap tightly in plastic wrap and then place them in zip-top bags. Freeze for up to 4 months.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
DON’T MISS MY HOLIDAY E-BOOK!
This 5-minute quick bread recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand.
OR maybe you have never made quick bread before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this quick bread recipe.
If you love this Easy Cranberry Quick Bread recipe, you’re going to love these other holiday recipes that are great for gifting too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Cranberry Quick Bread as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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You’ll love this copycat recipe for Snickerdoodle Crumbl Cookies. Chewy centers with crisp edges and topped with cream cheese frosting.
Ever had a hankering for a treat that’s the perfect blend of sweet, spicy, and soft? A cookie that boasts a classic flavor but with a modern twist? Well, these copycat Snickerdoodle Crumbl Cookies are the delightful answer to your sweet tooth’s call.
These cookies ooze classic snickerdoodle flavor, wrapped in a cinnamon sugar coating, and crowned with an irresistible cream cheese frosting. There is a reason that Crumbl is so popular. They’ve got the cookie game figured out.
View postCranberry Orange Mimosa, a twist on the classic celebration drink that adds the holiday flavor of cranberry to the orange & champagne mix.
Are you ready for the holidays? I think it is going to be a different kind of year, but there is still a lot for us all to be thankful for and to celebrate.
But since we are going low key this year and I know a lot of people are too, I decided that a simple holiday cocktail was in order. This one is quick to make and a delicious twist on a classic.
Be sure to try our Instant Pot Apple Cider!
The mimosa has been around for a good long time. It is a favorite for a lot of people and works well for large parties or small gatherings.
But I think you’ll love this cranberry twist so much that you may never have the original version again. It adds the perfect amount of tart with that sweet orange juice and sparkling wine.
Once the champagne, sparkling wine or sparkling cider has been added to the mixture, this drink doesn’t keep well and will need to be discarded, unfortunately.
I recommend only making what you will have at the time with the per-glass recipe unless you want to combine the cranberry and orange juices in the pitcher and refrigerate.
Then you could add the sparkling wine when serving.
You bet. Please see the recipe below. You can use sparkling cider instead of champagne or sparkling wine. You can also use sparkling juice or ginger ale if desired.
I have not personally tried it, so I can’t say how that would turn out. But I would imagine that if you already drink sugar-free juice, then you like the flavor of that and it should be fine.
However- I have heard that there are sugar-free versions of champagne, sparkling wine or sparkling cider available. You’ll have to see what you can find available in your area.
This cranberry and orange cocktail recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a mimosa before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this drink recipe.
If you love this Cranberry version of a Mimosa, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!
DON’T MISS MY HOLIDAY E-BOOK!
If you love this recipe for Cranberry Orange Mimosa as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Best Pumpkin Pie is my great-grandmother’s award-winning recipe. This creamy pumpkin pie decorated with piped whipped cream and sprinkled with chopped pecans will have your guests begging for the recipe.
My friends, it is time for some pumpkin pie. But not just any pumpkin pie. This right here is the recipe that was passed down through the generations.
This is my great-grandmother’s recipe that she made in bulk for years and now I am finally sharing it here with you today.
You see, her recipe was written in bulk. I’m talking 4 + pies at a time depending on which recipe card you look at. Plus it has all sorts of old terminology for what they called different sized cans of ingredients.
It is really interesting to see how recipe writing has changed over the years. But one thing that hasn’t changed – how good this recipe is.
I was able to rework it and cut the recipe down to 2 pies. Because of the types of ingredients, I wasn’t able to write this for just 1 pie.
I’m sorry about that. But – the good news is that you will have one that you can gift away to the neighbors, send home with guests or just keep it in the freezer for when the craving strikes again.
I love this recipe because some of my earliest memories are of me sitting in my great-grandmother’s old farmhouse kitchen and watching her make dozens of pies.
Her and my grandmother would make them for their lodge events and they were always heavily requested this time of year. She never said no – she just baked and baked and baked.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.
I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
I like to transfer the pie to an airtight container or cover tightly with plastic wrap or foil and keep refrigerated for up to 3 days.
Keep in mind that unless you add the cream of tartar to the homemade whipped cream to keep it stabilized, the whipped cream won’t be so pretty when you remove the cover the next day.
I recommend just scraping that whipped cream off and adding some fresh whipped cream when serving.
Yes, absolutely, that will work just fine. The squirt top variety in the can will give you a similar look but does not contain the stabilizer to keep it looking pretty for a long period of time.
Absolutely! Wrap this pumpkin pie tightly with plastic wrap before adding the whipped cream on top and freeze for up to 6 months.
You bet and it is super easy. Just thaw the tub and then transfer it to the piping bag to add your decoration.
You can also just add a nice large dollop on top of the pie and spread it in a whipped fashion instead of piping on the rose design.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
This pumpkin pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe.
If you love this pumpkin pie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for The Best Pumpkin Pie as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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A 2-ingredient recipe to make easy chocolate-covered Oreos (the classic cookie) with semi-sweet and white chocolate. A sweet crunchy cookie with melting-in-your-mouth chocolate.
These Oreos are taken to the next level to make a quick fix for any sweet tooth cravings. One of my go-to last-minute recipes when I need a quick decorated dessert for any special occasion. Just in about 30 minutes, I’m ready to wrap some cookies to gift or serve.
View postThis Pork Loin Roast is easy to make and ready in about an hour, which makes it perfect for holiday meals and weeknight dinners alike.
When it comes to quick and easy dinners, we almost always choose pork. Not only is it fast on cooking times, but it is a great alternative to beef or poultry.
With this simple pork loin roast you can have a deliciously savory dinner on the table with just a few minutes of prep and really wow your crowd.
Now, when it comes to holiday meals, I tend to go the untraditional route. This is because I’m usually making all the holiday fixings months in advance so I can share them with you here.
So by the time the actual holiday comes, we have already had our turkey or ham and really want something different. That’s where this beautiful pork loin roast comes in.
I love it because the prep is so quick and then I can just get it in the oven and work on the sides or visit with the kids. Minimal work with a whole lot of gain.
Plus – the leftovers of this pork loin are positively scrumptious on a sandwich the next day.
Place any leftover roast in a shallow airtight container and keep refrigerated for up to 4 days.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
You bet! Just season this pork loin roast the same way. But instead of placing it in a preheated oven and baking it – you will place it in the slow cooker and cover.
Set it to low and let it cook for about 8 hours. You can add about a half cup of water in the bottom, but the juices it releases as it cooks should be enough moisture.
This 3-pound roast should feed 4-6 people depending on the thickness of the slices and of course, portion sizes.
I understand. I am a complete sucker for pulled pork. Unfortunately, pork loin roast is far too lean and won’t pull. If you want pulled pork, you will need to choose a pork shoulder or a pork butt. Check out my recipes here for slow cooker pork and pressure cooker pork versions.
I personally prefer to use it up within 4 days after making it because it has better flavor and isn’t too dry. But you can place it in an airtight container or bag and freeze for up to 4 months.
You can, and we do it often. If you have a large braising pan you can place the roasts side-by-side in the pan when cooking. You can also place 2 regular casserole baking dishes side-by-side in the oven.
We like to make double because it gives us some leftovers that we can send home with our son so he has some meals for a bit. We also have plenty of people here that love to have those leftovers for a few days. Plus, it’s really nice to have a few nights off from cooking.
You can’t cook the pork roast from frozen as you can when pressure cooking. For this method, you will need to use a fully thawed or fresh pork roast.
This pork roast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pork roast before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this roast recipe.
If you love this easy pork loin roast recipe, you’re going to love these other savory meals too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pork Loin Roast as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Cinnamon Vanilla Bean Cupcakes are simple and easy to make. Perfect for fall celebrations, holiday desserts, or just serious cinnamon lovers.
My friends, when it comes to favorite flavors in our house, cinnamon is at the top. My son especially is crazy for cinnamon.
So you can imagine that the fall season is his FAVORITE time of year because cinnamon recipes are everywhere and I’m busy making recipes like these Cinnamon Vanilla Bean Cupcakes that he gets to enjoy.
Who doesn’t love a soft cinnamon cupcake with the perfect moist crumbles? I know I can’t get enough.
This works out great for my son, because if I can’t get enough then that means I’m in the kitchen making more. So that makes him pretty happy.
Don’t miss these adorable owl cupcakes for fall!
This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.
Yes, I do it often. Just make sure to wait until they have cooled to room-temperature. Then package them up in a zip-top bag or another airtight container and freeze for up to 6 months.
You can also wrap each unfrosted cupcake individually with plastic wrap before freezing. Freeze in a single flat layer until frozen, then you can stack them as needed.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.
I use salted butter when cooking most of the time. If using unsalted, add 1/4 teaspoon of kosher salt.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But Light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
This fall cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.
If you love this Cinnamon Vanilla Bean Cupcake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Cinnamon Vanilla Bean Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Instant Pot BBQ Smokies are a quick & easy appetizer with just 3 minutes of cooking time making these the perfect snack for any occasion.
There’s one thing our family really loves – APPETIZERS! While most families are making a huge feast for holidays or celebrations, we like to keep things easy and do party snacks instead.
Because I’m all about keeping life simple, and I want to enjoy my holiday too – NOT do a ton of cooking and dishes – we love snacks like these Instant Pot BBQ Smokies.
I mean, you can’t really beat tossing everything in the pot and letting it do all the work. For years we would do these in the slow cooker and while that is still easy, this is so much faster!
I like fast – because I usually forget one thing or another. We put out so many snacks & then halfway through the day we realize we forgot to prepare one of the recipes.
If you love easy hot dog recipes – you don’t want to miss our Pretzel Dogs recipe that includes standard and keto-friendly versions and how to make them in the oven and air fryer.
When it’s simple and easy like these BBQ Smokies I don’t have to scrap the recipe because they can still be done in about 20 minutes.
When using the slow cooker, we would just save them for another day because it would take too long to wait for them to be ready. I love that I don’t have to do that anymore.
We usually transfer to a shallow airtight container and keep refrigerated for up to 4 days.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
You can use whatever type of mustard you prefer for this recipe. We use yellow but it is just as good with Dijon.
Yes, absolutely, that will work just fine. This recipe is great with either.
Sure – you can leave out the bourbon if you prefer. Remember that when cooking with alcohol, only about 70% of the alcohol will cook out – so if that is a concern for you, you can always replace it with a non-alcoholic vanilla extract or apple cider vinegar.
This bbq baby sausages recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made smokies in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this appetizer recipe.
If you love this Easy Cocktail Sausage recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
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These easy 4-ingredient rolo pretzel sandwiches combine salty pretzels, chewy caramel Rolos, dipped in sweet milk chocolate, and vanilla wafers. Perfect snack that can be customized for any occasion, especially Christmas.
If it’s beginning to look (or feel) a lot like Christmas, it is time to look for easy desserts and snacks we can make to feed all the family members and guests, and we know all too well, that the holiday thrill makes everyone extra hungry.
View postThis Garlic Parmesan Chicken and Pasta recipe combines tender, seasoned chicken with a rich and creamy Parmesan sauce over perfectly cooked pasta. It’s a comforting and flavorful dish that’s easy to prepare for a satisfying meal any night of the week.
An easy pasta dinner that sprung out of the viral Tiktok video of the Buffalo Wild Wings Garlic Parmesan Chicken Pasta. My take on this amazing recipe will feed your whole family without using a store-bought preservatives-heavy sauce.
View postHot Chocolate Bombs are chocolate spheres in numerous flavors full of cocoa mix, marshmallows, sprinkles & more! They open in hot milk making for a fun surprise inside! Check out these with chocolate, peppermint, sugar cookie, pumpkin spice, white chocolate, red velvet, and eggnog flavors! PLUS heart-shaped ones for Valentine’s Day & rainbow marshmallows for St. Patrick’s Day!
Check out these with chocolate, peppermint, sugar cookie, and eggnog flavors! These are SO FUN – for any occasion!
Have you seen the hot chocolate bombs that have taken the internet by storm? As soon as I saw the video I knew I had to make some.
You see – they are these chocolate spheres that you load full of all your hot chocolate add-ins. When you add the hot milk, the chocolate melts, bursts open and all the goodies come out!
But when I saw them, I knew I wanted to make them in so many more flavors than the original.
I mean, I love hot chocolate in a multitude of flavors, so why not make the hot chocolate bombs in all those flavors too.
For this one – I chose sugar cookie. I love the flavor of sugar cookie and of course those rainbow sprinkles just make my heart go pitter-patter.
You can see here what it looks like when you add the mix-ins on the inside.
Just look at how cute these one are for Valentine’s Day – using a heart-shaped silicone mold. (link below)
The possibilities are endless – anything that you could ever want in your hot chocolate – just add it here.
Always start with an airtight container. I like to keep mine in the freezer. But you can also store them in the refrigerator.
They can be stored at room temperature, especially if you are gifting them to friends and neighbors. But just try not to touch them too much as the warmth of your fingers will melt them.
For this version, I added these super adorable gingerbread man sprinkles – just to make it EXTRA CUTE!
If you have multiple silicone molds and plenty of freezer space, then yes, this can be doubled. When I made these, I did them back to back.
So as soon as I was removing one batch from the mold I would fill it back up to make more.
Keep in mind that the melting time will increase if you are doubling the amount of chocolate you are heating.
You may even want to only heat the called for amount and work in batches so the chocolate doesn’t overheat during the melting process.
I guarantee – this eggnog hot chocolate will be the HIT for all your holiday gatherings!
When your chocolate becomes chunky rather than creamy, it is said that the chocolate seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening. But in most cases, I recommend heating at 50% power when using a microwave.
For the Hot Chocolate Powder
For the Hot Chocolate Bomb
● white chocolate bark
● Hot chocolate powder (from above)
Because the 2″ silicone mold makes 6 sphere halves – this recipe makes 3 hot chocolate bombs.
I haven’t tried using sugar-free chocolate. But I think that will work just fine. If you give it a try, please let me know how it turned out.
This Hot Chocolate Bomb recipe is SUPER FUN and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made anything with a chocolate mold before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this fun beverage gift recipe.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
If you love this Hot Chocolate Bomb recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.
I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.
The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these hot chocolate bombs.
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Gooey Butter Cookies are a quick and easy cookie recipe made with cake mix and cream cheese. Super soft, chewy, and irresistible!
My friends, it is no secret that I love cookies. Almost every week we have some sort of cookie in the house.
My favorite are ones that are not only easy to make, but are super soft and chewy. Which is why these Gooey Butter Cookies are made again and again.
View postThis easy to make No-Bake Pecan Pie Cheesecake is rich and decadent making it the perfect dessert for any holiday or occasion.
My friends, there are few things in this world that stop me in my tracks as quickly as cheesecake. Make that a no-bake cheesecake and I’m practically running to the kitchen to get started on it.
But then you factor in that oooey-gooey pecan pie topping and it really just sends this cheesecake over the top!
Be sure to check out my Easy Sweet Potato Pie recipe too!
Oh, am I a sucker for cheesecake. My New York-style recipe is nice and thick and oh so creamy. But it not only takes so long to bake but that chilling time just kills me.
I hate to wait for it. Don’t get me wrong, this no-bake version does have it’s own chilling time. But once it is mixed, all I have to do is wait for it to chill.
This is as easy as mix, spread and chill. No baking for over an hour. No water bath. None of that.
Just that rich, sweet, creamy cheesecake that I crave and I know you’ll love it too. (be sure to check out our pecan pie cheesecake bars too!)
Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
Make sure to cover the pan with plastic wrap or foil before refrigerating.
I recommend freezing the cheesecake before the topping is added. Leave the cheesecake in the pan, cover with plastic wrap and then foil. Freeze for up to 3 months.
When serving, make the pecan pie topping fresh and add to the thawed cheesecake.
Actually, I don’t advise making that substitution. The whipped topping has stabilizers in it, which keep it from melting like a traditional whipped cream.
So when it is used in a no-bake cheesecake recipe like this one, it ends up yielding a cheesecake that is thick, with a marshmallow-like texture, instead of a creamy one.
Of course. If you don’t want to use gingersnap cookies, you can use about 9 full graham crackers (the rectangle) instead. You can also substitute another cookie that has a firm crumble.
Oh yes, of course! Adding other toppings like chocolate sauce, fresh fruit, plain caramel sauce, crushed cookies and so much more.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in not only the cream cheese but also in the heavy cream.
Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.
Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan like you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.
However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
The lumpy filling comes from the cream cheese being too cold. When you add the other dry and room-temperature ingredients to the cold cream cheese, it won’t blend and emulsify with the ingredients completely, leaving little lumps of cream cheese speckled throughout the filling.
This pecan pie cheesecake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a no-bake cheesecake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cheesecake recipe.
Just look at that! It literally makes my eyes roll to the back of my head. I know you and your family will swoon over this as much as we do.
It is positively divine and will have all your holiday guests gushing over how good it is.
If you love this Easy Pecan Pie No-Bake Cheesecake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pecan Pie No-Bake Cheesecake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Mummy French Macarons with Maple Cinnamon Filling are an adorable and delicious treat to serve for Halloween packed with fall flavors!
There is one particular cookie that always seems far more special than any other out there. The French Macaron.
With their perfectly domed shape, the creamy filling, that tender crumble – they are indeed special. So why not make them into something positively adorable for Halloween – like these Mummy Macarons.
Now, for as long as I can remember, making macarons has been quite intimidating. I mean, weighing the ingredients, getting that perfect puff.
It can seem daunting at first. But I’m here to break it all down for you & show you that it is simpler than it seems and can be done.
Plus, when you decorate them to look like little mummies – how cute is that.
These will have kids and adults alike – all standing close by the party plater so they can make sure they can get another.
Once the macarons have chilled for at least 4 hours or overnight, they are fine to leave at room temperature in an airtight container.
Because the macarons are delicate in how they are folded and mixed, I find it difficult to maintain the right consistency in the batter when doubling.
It is best to make the batches back to back instead of doubling this recipe.
Just look at how beautiful those are. So perfectly puffed and so tender in the crumble.
You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap.
Because of the delicate nature of the mixing process, I recommend using regular sugar. I have seen some recipes out there that have used an artificial sweetener and the texture of the macarons isn’t quite the same and less smooth on top.
This macaron recipe is super cute and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade macarons before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Mummy French Macaron recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
DON’T MISS THESE HOLIDAY E-BOOKS!
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Cinnamon Spiced Moscow Mule gives a holiday twist to the classic Russian Mule cocktail. Perfect for Thanksgiving, Christmas & New Year’s celebrations.
With the holiday season upon us, I thought I better get going on some new cocktail recipes. It has been a while since I shared one here, but the holiday season is the perfect time.
One recipe I have been itching to make since it exploded in popularity – a Moscow Mule. But we added a seasonal twist on the flavors for this one adding cinnamon spice.
Be sure to try our Instant Pot Apple Cider!
Have you ever had a mule drink before? They are incredibly popular with people loving ginger beer.
For me, I’m all about the cute little copper mugs. I mean really, how adorable to enjoy your cocktail out of something as charming as that!
Now a traditional Moscow Mule already has some spice with the ginger beer. But adding the cinnamon just gives it that holiday feel.
I decided to keep the traditional lime garnish but leave out the mint in exchange for the cinnamon sticks – so you know that this isn’t your average mule cocktail.
Often called a vodka buck, a Moscow mule is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime and mint.
This cocktail is popularly served in the iconic copper mug, which gets extremely cold when filled with a cold beverage.
This recipe is written per glass, however, the cinnamon syrup in the recipe should make about 8 ounces. Since each cup only calls for just under an ounce, you should be able to get about 8 servings from the syrup.
Yes, absolutely, that will work just fine. Using ginger ale instead will tone down the spice in this drink.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
I have heard of people using rum in place of the vodka at times. You can also turn this into an Irish Mule by using whiskey.
Sure you can. Just replace the vodka with club soda & the elderflower liquor with elderflower syrup. Also, be sure to get non-alcoholic ginger beer since that can contain up to 0.5% alcohol.
This Russian Mule recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a mule drink before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cocktail recipe.
Moscow Mule cocktails are best in the copper mug because of how the copper conducts the energy created with the ice and makes the drink ultra COLD.
You can of course make this in a standard lowball glass, but it won’t give the full effect of a mule drink.
If you love this Russian Mule Drink recipe, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for a Cinnamon Spiced Moscow Mule as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Fluffy, buttery Victoria Sponge cupcakes topped with light whipped cream, delicious blackberry jam, and fresh berries – elegance and flavor in every bite.
These cupcakes are light, elegant, and delicious – a great recipe for Mother’s Day, Valentine’s Day, baby showers (or any other child event), birthday parties, girls’ night or an afternoon tea party, summer picnics, and potluck.
View postThis Ground Beef and Sweet Potato Hash is a hearty and nutritious one-pan meal, perfect for any time of the day. Combining seasoned ground beef with sweet potatoes and bell peppers, it offers a balance of flavors and textures.
A no-fuss no-mess one-pan dinner tonight or some filling breakfast hash, how does that sound? Like music to my ears!
View postCandy Lovers! This spooky Halloween Bark Recipe is made with white & dark chocolate, candy & more- perfect for all your ghoulish celebrations.
My friends, when it comes to treats – I’m all about the easy. I’m also all about using what I have to make things work.
So that’s why making super cute goodies like this Halloween Bark with just a handful of ingredients is totally my jam.
Be sure to add these Broken Glass Cupcakes to your Halloween celebrations too!
You see, I tend to go a little overboard when it comes to buying cute sprinkles and decorations. I have all these great intentions, thinking I’m going to make dozens of recipes.
But then I get home, put them in the pantry and then life continues to be just as busy as ever and I never get around to making all that I had planned.
I may get around to making a couple recipes – but I still have SO MANY decorations and supplies leftover. That’s where cute recipes like this Halloween Candy Bark come in.
I can use a bunch of my supplies all at the same time and make something that everyone loves – it makes a huge impact because it looks hard (but in reality is so easy) and everyone is happy. Plus – it’s pretty tasty too.
This recipe is best when stored in an airtight container in the refrigerator for 2 days. Anything beyond that can cause the chocolate to bloom. It will still taste fine, it just won’t be as pretty.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, please let me know how it turns out.
Chocolate bark can be frozen. But again, remember that it is possible for the chocolate to bloom, so it might not be as pretty once you decide to use it.
This recipe is written for 18 one-ounce servings. It will depend on how large or small you break the pieces into and of course, how many people go back for seconds.
This chocolate bark recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made chocolate bark before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this Halloween Bark Recipe.
If you love this Easy Chocolate Bark recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Don’t miss our Ghosts in the Graveyard Dessert too!
If you love this recipe for Halloween Bark Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Deliciously flavored with cinnamon & orange juice, this Easy Cranberry Sauce Recipe is ready in 20 minutes. Never serve it from a can again.
For as long as I can remember my holiday gatherings consisted of one family serving the jellied cranberry sauce, still shaped like the can and the other side of the family serving a beautiful bowl of homemade sauce.
Each year I would look forward to the opportunity to celebrate the holidays with the family that served the beautiful homemade recipe. So you can imagine how excited I was to finally get my hands on that family recipe – which I’m sharing here today.
I first learned to love cranberry sauce when my best childhood friend brought a leftover turkey sandwich to school for lunch. It had the perfect ratio of mayo, cranberry, and turkey.
I absolutely fell in love. At the time her mom made it with the canned cranberry sauce too- which is perfectly delicious on a sandwich.
But then many years later, living in NV, we found a sandwich shop in Vegas called Capriotti’s. Have you been there?
They have a sandwich called The Bobby – which is basically a Thanksgiving leftover sandwich that I absolutely fell in love with. (key ingredient for my obsession – homemade-style cranberry sauce)
So here we have the ingredients. Now – the family recipe (which is pretty traditional) calls for orange juice. We have some citrus allergies in our family – so we often make it with pineapple juice instead.
Just add the cranberries, sugars, and spices to the pot and stir.
Once you stir it up the sugar will coat the cranberries.
Cover with the juice and water and stir to combine. This will help dissolve the sugars.
Bring the mixture to a slow boil and then simmer for about 10-15 minutes or until the cranberries are soft enough to be smashed or pureed.
Now- I like to get it to almost jelly consistency with a little bit of texture left in there. You can leave it chunkier if that is your preference or you can use an immersion blender to get it really smooth.
Serve this with our Slow Cooker Turkey Breast recipe!
Yes, you can make this ahead of time. Just cook and then transfer to an airtight container. Store in the refrigerator until ready to serve up to 3 days ahead. Be sure to stir before serving.
Store refrigerated in an airtight container for up to 3 days.
Yes, absolutely, that will work just fine. It will just take a little longer for the cranberries to cook.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Absolutely! As I mentioned above, we often make this with pineapple juice instead of orange juice. You can also just replace the juice with more water if you don’t want to use juice. However- because the juice adds sweetness – I recommend increasing the sugar so it isn’t too tart.
Yes – you can increase the sugar. A lot of people don’t like the cranberry sauce too sweet, while others like myself really love that super sweet flavor to counter the tart bite of the cranberries. I recommend increasing by another 1/4 cup and taste testing from there – increasing to your likeness as needed.
DON’T MISS THESE HOLIDAY E-BOOKS!
This cranberry sauce recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cranberry sauce before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday side dish recipe.
If you love this Easy Cranberry Sauce recipe, you’re going to love these other holiday sides too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Cranberry Sauce as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Looking for a fun & easy Halloween treat? This adorable Monster Bark takes just a couple of ingredients & a few minutes to make. The kids just love it!
The kids and I love making fun treats for the holidays. I think that is probably the thing I love the most about my job here.
I get to not only spend my time being creative & sharing it. But I also get to spend a significant amount of time focusing on the fun parts of each holiday to bring you all some super cute ideas.
Super rich and moist, this Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting is the perfect fall dessert. Positively delicious!
Growing up, my dad’s side of the family was all about the pumpkin. My grandmother and great grandmother made THE BEST pumpkin pie.
But they also made a whole lot of other recipes using pumpkin puree. This pumpkin cake graced our table each and every year for as long as I can remember.
You see, my birthday hovers around Thanksgiving. In fact, I was actually born right after Thanksgiving dinner.
So my grandmother would always celebrate the two together. Thanksgiving dinner, then my birthday cake.
I wasn’t always thrilled. Each and every year, the flavor was pumpkin. THIS pumpkin cake, to be precise.
Sometimes it would be decorated with a turkey or some other Thanksgiving theme. For that reason, I never really liked this cake.
It wasn’t for taste, but more that it was more about the holiday, and my birthday was an afterthought.
But as the years passed and my birthday wasn’t really a factor anymore, I found myself craving this cake. It’s moist, with the perfect crumble. Plus all that great pumpkin and spice flavor.
Add to that the cream cheese frosting and I swoon. I find myself wanting to make this cake week after week once the cooler weather rolls around.
I know you’ll love it and it can make an appearance at all your family gatherings too.
Because the cake is topped with cream cheese frosting, I like to leave it in the pan, cover it with foil or plastic wrap, and refrigerate in between servings. Use within 4 days.
This cake is made in a 9×13 pan. So it will depend on how large or small you cut the pieces. This time I cut 12 squares, but sometimes we want the pieces larger and will only cut 8.
Spread the cream cheese frosting over the top of the cooled cake and add sprinkles or chopped nuts if desired.
Store in the refrigerator and bring to room temperature before serving.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Absolutely this cake can be frozen. I recommend removing it from the pan that it is baked in. Then wrap it tightly with plastic wrap, then foil. Label with the date and freeze for up to 4 months.
This easy pumpkin cake recipe is SUPER SIMPLE and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made pumpkin cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
If you love this Easy Pumpkin Cake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easy Pumpkin Cake with Cream Cheese Frosting as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Buttery shortbread cookie sandwiches stuffed with creamy chocolate filling make these Pumpkin Shortbread Cookies perfect for Halloween.
My friends. If you have been around here for any length of time, you know that I really love a good cookie. In fact, I think I would be hard pressed to find a cookie that I have passed up.
So it is no surprise that when it comes to the holiday season, making cookies is at the top of my list of favorite things to do. Since Halloween is coming up, I thought that these deliciously buttery shortbread cookies cut into pumpkins would be great – especially when stuffed with chocolate filling.
Be sure to add these Broken Glass Cupcakes to your Halloween celebrations too!
You see. The kids have been too old for traditional Halloween activities for a while now. But that doesn’t mean we don’t celebrate.
I like to whip up something super cute for them to enjoy while they pass out candy. Sometimes it’s a cake or cupcakes. But this time these cookies were just perfect.
As if decorated pumpkin shortbread cookies weren’t cute enough. But then I had the idea to make them into little sandwiches.
Let me tell you – that chocolate filling is so tasty when paired with the shortbread. It’s almost like having a little bite of cake.
As you can see – these look more complicated than they really are.
Shortbread only requires a handful of ingredients. But cutting them into adorable pumpkin shapes makes them over the top.
This recipe makes about 12 cookie sandwiches. If you decided to keep these as regular cookies, you could get 24 out of this batch. But this will depend on the size of the cookie cutter you use.
These cookies will keep well at room temperature if stored in an airtight container for up to 3 days.
This dough is very soft— feel free to use as much flour as needed to prevent it from sticking to your work surface.
I used this cookie press (link in post) to make the Jack O Lantern face easier to paint.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
I recommend freezing either the dough before baking, or the plain cookies after baking. Keep in mind that freezing makes the cookies a bit more crumbly once thawed. Make sure to wrap tightly with plastic wrap and then place in a zip-top bag and label with the date. Use within 4 months.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
This shortbread cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made sandwich cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Pumpkin Shortbread Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Celebrate Halloween with these fruity Purple Hooter Jello Shots made with grape jello mixed with red berry vodka, and lime juice. Sweet and tart – just what we need.
A beginner-friendly cocktail that doesn’t require you to have any bartending or mixology skills or a big bar inventory. Yet you can surprise and impress everyone at your Halloween party!
View postPumpkin Butter Donuts, an easy baked mini donut recipe with homemade pumpkin butter. Makes a delicious treat with your morning coffee or an afternoon snack.
Oh my – do I have a breakfast treat for you all today!!! It’s been a while since I shared a donut recipe with you & so I’m super excited about this one.
It’s absolutely heavenly because I used the Slow Cooker Pumpkin Butter I shared with you all last week & then I sprinkled a little granola on these for fun. SO AMAZING I tell you!! This is definitely my favorite donut recipe to date.
View postMummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!
When it comes to Halloween, I’m all about the super cute homemade treats. Don’t get me wrong, we also have our fair share of candy around here.
But I really love making treats, especially when they are super cute. That could be why I think I have more treats specifically for Halloween than for any other holiday.
Don’t miss my other super cute Mummy Cookies too!
What I love about these cookies, is that not only are they adorable, but they are packed with delicious fall flavors like vanilla, cinnamon and nutmeg. I don’t think I can get enough of those flavors once fall comes around.
I mean, shortbread cookies are delicious all by themselves. So buttery – I could eat them every single day. But adding my favorite fall flavors just makes these irresistible.
The shortbread cookies only take a handful of ingredients. Just mix it up, form the dough into a flat round, roll it out and cut with cookie cutters.
Place the dough on a parchment-lined baking sheet, bake and then decorate.
The best part is that because they are mummy cookies, the drizzle can be as tidy or messy as you like. Get the kiddos in there and let them help too.
Once the chocolate on the cookies has dried and hardened, you can place them in an airtight container to store them at room temperature. I personally like to keep them in a single layer, but they should be okay to stack once they are dry.
Absolutely. This recipe makes 12 cookies. Perfect for family enjoyment. But if you are making these for a party or potluck – I recommend doubling the recipe.
I don’t recommend freezing the cookies after they have been decorated. You can freeze the dough once it is mixed. Wrap it tightly in plastic wrap first. You can also freeze the cookies in an airtight container after they have baked. Use within 3 months.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Yes, these cookies can be made as a traditional shortbread cookie. Just leave out the cinnamon, vanilla and nutmeg in the mixing process.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
You can use white chocolate instead of candy melts, however, it is difficult to temper and often has a yellow tint. Bright white candy melts are highly recommended.
Yes, absolutely, that will work just fine. This recipe works with almond or coconut milk too.
This dough can be made up to 24 hours in advance but you’ll need to let it soften before you can roll it— I recommended bringing it to room temperature for at least 45 minutes before rolling.
This recipe for Mummy Shortbread Cookies is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made decorated shortbread cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Easy Halloween Mummy Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mummy Shortbread Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
DON’T MISS THESE HOLIDAY E-BOOKS!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
