Cranberry Pecan Goat Cheese Wreath Spread:

Recipe idea found at The Novice Chef

• 10.5 oz goat cheese
• 8 oz cream cheese
• 2 tsp cinnamon
• 3 TBSP Honey
• 1 1/2 cups of pecans chopped
• 1 cup diced dried cranberries
• 1/2 cup minced fresh parsley

Cut a 10″ circle out of parchment paper and place it in the center of your serving platter. This will be the template for your cheese spread placement.

In a large bowl, beat goat cheese, cream cheese, cinnamon, and honey until light and fluffy. Add 1/2 cup of chopped pecans and stir until combined.

Line your countertop with parchment paper and lay the remaining pecans, dried cranberries, and parsley on top. Spread out evenly over the parchment paper.

Form two or three long logs of cheese. If you create 2, they should each be approximately 14 inches long. With three logs, they should each be around 9 inches long. Don’t worry if they are not the exact same size.  Roll them over the pecan, dried cranberries and parsley mixture, generously coating the outer layer. Place on the edge of the parchment circle. Repeat with the second log and connect them together to form a continuous circle. If necessary, repeat with the third log. You can now adjust the wreath shape if it is uneven and drizzle with honey if you wish.

I like to garnish with a bit of rosemary and fresh cranberries.

This recipe also makes for a great cheese ball! This is perfect for serving year-round.

Cranberry Pecan Goat Cheese Wreath Spread

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• Author: Jen

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Description

This Cranberry Pecan Goat Cheese Wreath Spread is perfect for your holiday gatherings!

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Ingredients

• 10.5 oz goat cheese
• 8 oz cream cheese
• 2 tsp cinnamon
• 3 TBSP Honey
• 1 1/2 cups of pecans chopped
• 1 cup diced dried cranberries
• 1/2 cup minced fresh parsley

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Instructions

1. Cut a 10″ circle out of parchment paper and place it in the center of your serving platter
2. This will be the template for your cheese spread placement
3. In a large bowl, beat goat cheese, cream cheese, cinnamon, and honey until light and fluffy
4. Add 1/2 cup of chopped pecans and stir until combined
5. Line your countertop with parchment paper and lay the remaining pecans, dried cranberries, and parsley on top
6. Spread out evenly over the parchment paper
7. Form two or three long logs of cheese
8. If you create 2, they should each be approximately 14 inches long
9. With three logs, they should each be around 9 inches long
10. Roll them over the pecan, dried cranberries and parsley mixture, generously coating the outer layer
11. Place on the edge of the parchment circle
12. Repeat with the second log and connect them together to form a continuous circle
13. If necessary, repeat with the third log
14. You can now adjust the wreath shape if it is uneven and drizzle with honey if you wish
15. I like to garnish with a bit of rosemary and fresh cranberries

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Notes

This recipe also makes for a great cheese ball! This is perfect for serving year-round

The post Cranberry Pecan Goat Cheese Wreath Spread appeared first on Gather Lemons.

Get ready to indulge in the perfect holiday treat! These Peppermint Bark Shortbread Cookies combine the classic flavors of peppermint and chocolate with buttery shortbread for a delightful bite-sized delight. Perfect for holiday parties, gift baskets, or simply enjoying with a cup of hot cocoa, these cookies are sure to become a new family favorite.

Recipe from Completely Delicious.

Peppermint Bark Shortbread Cookies:

• 3/4 cup butter, room temperature
• 1/2 cup sugar
• 1 tsp peppermint extract
• 1 3/4 cup flour
• 1/2 tsp salt
• 3 oz white chocolate
• 2 TBSP semi-sweet chocolate
• 2 TBSP heavy whipping cream
• 1 tsp pepperment extract
• 4 candy canes, crushed

Preheat the oven to 325.  Grease an 8” round baking dish. With an electric mixer, beat the butter and sugar until smooth and creamy. Mix in the peppermint extract. Add flour and salt and mix until incorporated.

Press the mixture into a prepared pan. Bake until the top starts to turn golden brown, about 30-35 minutes.  Let cool completely and remove from pan.

To top the shortbread, microwave the semi-sweet chocolate chips and 1 TBSP heavy cream in 30 second intervals, stirring every 30 seconds. Be careful not to overheat.  Add in 1/2 tsp peppermint extract. Spread over the cooled shortbread, reserving a couple TBSP for a final drizzle. Chill or freeze for 5 minutes.

Melt the white chocolate and 1 TBSP of in the microwave and stir together until smooth.  Stir in 1/2 tsp peppermint extract. Spread over the top off the semi-sweet chocolate. Drizzle the remaining chocolate and sprinkle with crushed peppermint.  Chill for 5-10 minutes. Cut into slices and enjoy!

Peppermint Bark Shortbread Cookies

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• Author: Jen

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These Peppermint Bark Shortbread Cookies make the perfect treat for the holidays!

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Ingredients

• 3/4 cup butter, room temperature
• 1/2 cup sugar
• 1 tsp peppermint extract
• 1 3/4 cup flour
• 1/2 tsp salt
• 3 oz white chocolate
• 2 TBSP semi-sweet chocolate
• 2 TBSP heavy whipping cream
• 1 tsp pepperment extract
• 4 candy canes, crushed

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Instructions

1. Preheat the oven to 325
2. Grease an 8” round baking dish
3. With an electric mixer, beat the butter and sugar until smooth and creamy
4. Mix in the peppermint extract
5. Add flour and salt and mix until incorporated
6. Press the mixture into a prepared pan
7. Bake until the top starts to turn golden brown, about 30-35 minutes
8. Let cool completely and remove from pan
9. To top the shortbread, microwave the semi-sweet chocolate chips and 1 TBSP heavy cream in 30 second intervals, stirring every 30 seconds (be careful not to overheat)
10.  Add in 1/2 tsp peppermint extract
11. Spread over the cooled shortbread, reserving a couple TBSP for a final drizzle
12. Chill or freeze for 5 minutes
13. Melt the white chocolate and 1 TBSP of in the microwave and stir together until smooth
14. Stir in 1/2 tsp peppermint extract
15. Spread over the top off the semi-sweet chocolate
16. Drizzle the remaining chocolate and sprinkle with crushed peppermint.
17. Chill for 5-10 minutes
18. Cut into slices

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Fourth of July Firecracker Cupcakes:

• black licorice ropes
• 24 large marshmallows
• 12 oz red melting candy
• 24 frosted cupcakes

Cut the black licorice into (24) 1” pieces. Place the red melting candy in microwave safe bowl and microwave in 30 second increments, stirring every 30 seconds, until melted and smooth.

Cover a baking sheet with wax paper. Skewer the marshmallows onto a skewer and dip into the melted red candy melts. Tap to remove any excess candy coating.  Place the marshmallow on wax paper and gently remove the skewer. Add the licorice piece to the top of the coated marshmallow.   
Repeat until all 24 marshmallows are coated. Allow the candy to set.  Place marshmallow “firecracker” on top of each frosted cupcake.  Enjoy!

4th of July Firecracker Cupcakes

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• Author: Jen

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Description

These 4th of July Firecracker Cupcakes make a festive treat for the holiday! 

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Ingredients

• black licorice ropes
• 24 large marshmallows
• 12 oz red melting candy
• 24 frosted cupcakes

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Instructions

1. Cut the black licorice into (24) 1” pieces
2. Place the red melting candy in microwave safe bowl and microwave in 30 second increments, stirring every 30 seconds, until melted and smooth
3. Cover a baking sheet with wax paper
4. Skewer the marshmallows onto a skewer and dip into the melted red candy melts
5. Tap to remove any excess candy coating
6. Place the marshmallow on wax paper and gently remove the skewer
7. Add the licorice piece to the top of the coated marshmallow
8. Repeat until all 24 marshmallows are coated
9. Allow the candy to set.
10. Place marshmallow “firecracker” on top of each frosted cupcake

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If you’re looking for a stand-out dessert, you have to give these Valentines’s Hershey Kiss Cookies a try! They’re easy to make and I love how colorful they are! The best part? You could make these for just about any holiday! Pick out a bottle of any festive sprinkles and you’re set for Christmas, Thanksgiving, the 4th of July, or anything else! 

Recipe from Two Peas and Their Pod

Valentine’s Hershey’s Kiss Cookies:

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 egg yolk
• 2 TBSP milk
• 1 tsp vanilla extract
• 3/4 cup heart sprinkles, or sprinkles of choice
• 24 Hershey’s Kisses, unwrapped

Preheat the oven to 350F. In a medium bowl, whisk together flour, cocoa, and salt. Set aside.

In a mixer, add butter and beat on med-high until creamed, about 2 minutes.  Add in the yolk, milk, and vanilla and beat on high speed until combined.

Add the dried ingredients to the wet ingredients and beat on low speed until combined. Pour sprinkles in small bowl. Using a cookie dough scoop, scoop the dough and form into a small ball. Coat the dough balls in sprinkles by rolling it through the bowl.  Place the dough on a prepared cookie sheet, 2 inches apart.

Bake for 9-12 minutes. Remove cookies from oven and allow them to cool for 5 minutes. Press a Hershey’s Kiss into the center of each cookie and transfer to a cooling rack. Enjoy!

Valentine’s Hersey’s Kiss Cookie

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• Author: Jen

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Description

These Valentine’s Hershey’s Kiss Cookies will make a sweet treat for the holiday! 

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Ingredients

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 egg yolk
• 2 TBSP milk
• 1 tsp vanilla extract
• 3/4 cup heart sprinkles, or sprinkles of choice
• 24 Hershey’s Kisses, unwrapped

 

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Instructions

1. Preheat the oven to 350F
2. In a medium bowl, whisk together flour, cocoa, and salt (set aside)
3. In a mixer, add butter and beat on med-high until creamed, about 2 minutes
4. Add in the yolk, milk, and vanilla and beat on high speed until combined
5. Add the dried ingredients to the wet ingredients and beat on low speed until combined
6. Pour sprinkles in small bowl
7. Using a cookie dough scoop, scoop the dough and form into a small ball
8. Coat the dough balls in sprinkles by rolling it through the bowl
9. Place the dough on a prepared cookie sheet, 2 inches apart
10. Bake for 9-12 minutes
11. Remove cookies from oven and allow them to cool for 5 minutes
12. Press a Hershey’s Kiss into the center of each cookie and transfer to a cooling rack

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In my (not so humble) opinion, one of the best parts about the month of December and the holiday season in general is finding new, festive treats to try! Whether I’m browsing a local Christmas market or baking at home for a movie night, nothing brings about holiday cheer quite like a healthy dose of red-and-green sprinkles. But let’s be honest, this time of year is also busy and at times overwhelming, and *simplicity* is king when energies are low. That’s why I am such a fan of these Candy Pretzel Wreaths! They’re quick, easy, and require only a few ingredients. Not to mention that they’re delicious and cute. I mean, it’s the total package. Next time you’re itching for a low-effort, holiday-infused sweet treat, give these a try!

Candy Pretzel Wreath:

• 1 package of Tiny Twist Pretzels
• 1 pack of Wilton’s Candy Melts, Green
• 1 pack of Wilson’s Candy Melts, Red
• 1 Pastry Bag
• Sprinkles

In a microwave safe bowl, melt the Wilton’s green Candy Melts in 30 second increments, until they are melted and smooth. This shouldn’t take more than 130 seconds.

Prep a sheet of parchment paper on the counter. Dip each pretzel halfway and shake off any excess. Lay the pretzels out to make a circle – this should take seven pretzels on the bottom layer. Make sure they’re touching on each side. Then repeat the process on top, forming a second layer with  six pretzels this time. Once  again, ensuring that the pretzels are touching each other on both sides.

While the Candy Melts are still warm, decorate with sprinkles.

Add a handful of red candy melt into a pastry bag and microwave for 30 seconds. Massage the bag and microwave for an additional 30 seconds, or until completely melted. 

Snip the end of the pastry bag and pipe the Candy Melt into a bow. 

Let these set for 15 minutes to allow the candy to harden. Store in airtight container. Enjoy!

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You know those dishes that look almost too beautiful to eat? Well, this is one of them! (Although I *highly* recommend digging in.) And I promise you, it’s so much easier than it looks! This Holiday Antipasto Wreath is perfect for cozy holiday gatherings where you really want to make a statement! It’s beautiful, delicious, and the best part? Totally customizable! You can choose from all your favorite meats, cheeses, and more to design the platter that works best for you! 

Holiday Antipasto Wreath:

• Toothpicks 
• Cherry Tomatoes
• Salami
• Pepperoni 
• Small, fresh mozzarella balls
• Peperoncino
• Olives (I like to use 2 different types)
• Basil
• Cubed cheese

Greens (you can usually find in your own yard!):

• Cedar
• Rosemary
• Oregonia (or other variegated greens)

Optional, for dipping:

• Balsamic glaze 
• Italian dressing

Lay out a base of greens (cedar works really well) and shape into a round wreath. Set aside. 

I start with four bowls, and make four different skewer assortments with my ingredients. Once all your ingredients are on skewers, you are ready to build your wreath! (I will typically make at least one skewer option with no meat for people who are vegetarian!)
Start filling our your wreath by laying the skewers in a circle. Don’t worry about making a perfect line, I find that it actually looks better crisscross them.  

I like to add single peperoncinos to fill in the holes.

Finally, tuck in a few extra greens to finish it off!

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Hot Cocoa Cookies:

Recipe found at Glorious Treats

• 1/2 cup butter
• 2 cups semi-sweet chocolate chips
• 1 1/2 cup flour
• 1/4 unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 cups brown sugar
• 3 eggs 
• 1 1/2 tsp vanilla
• mini marshmallows 

For icing 

• 2 cups powdered sugar
• 4 TBSP unsalted butter, melted
• 1/4 unsweetened cocoa powder
• 1/4 cup hot water
• 1/2 tsp vanilla
• Sprinkles 

În a medium saucepan, melt butter and chocolate chips. When melted and smooth, set aside.

In a bowl, add dry ingredients, flour, cocoa powder, baking powder, salt, and set aside.

In an electric mixer, beat sugar, eggs, and vanilla at a low speed until combined. Add cooled chocolate mixture and blend.  

While mixing, slowly add flour mixture and blend until combined.  Refrigerate for 1 hour.  

Preheat oven to 325F.

Using a small cookie scooper, scoop dough and roll them into balls. Place on cookie sheet 2 inches apart.  Bake for 12 minutes.

After cookies have baked for 12 minutes,  add 3 small marshmallows to each cookie and place in oven to cook for 2 more minutes.  Transfer to cooling rack.

To make icing, combine all ingredients and whisk until smooth. Spoon over each cookie and allow to set for 30 minutes. Enjoy!

Hot Cocoa Cookies

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• Author: Jen

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Description

These Hot Cocoa Cookies make a delicious treat for the holidays!

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Ingredients

• 1/2 cup butter
• 2 cups semi-sweet chocolate chips
• 1 1/2 cup flour
• 1/4 unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 cups brown sugar
• 3 eggs
• 1 1/2 tsp vanilla
• mini marshmallows

For icing 

• 2 cups powdered sugar
• 4 TBSP unsalted butter, melted
• 1/4 unsweetened cocoa powder
• 1/4 cup hot water
• 1/2 tsp vanilla
• Sprinkles

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Instructions

1. In a medium saucepan, melt butter and chocolate chips
2. When melted and smooth, set aside
3. In a bowl, add dry ingredients, flour, cocoa powder, baking powder, salt, and set aside
4. In an electric mixer, beat sugar, eggs, and vanilla at a low speed until combined
5. Add cooled chocolate mixture and blend
6. While mixing, slowly add flour mixture and blend until combined
7. Refrigerate for 1 hour
8. Preheat oven to 325F
9. Using a small cookie scooper, scoop dough and roll them into balls
10. Place on cookie sheet 2 inches apart
11. Bake for 12 minutes
12. After cookies have baked for 12 minutes, add 3 small marshmallows to each cookie and place in oven to cook for 2 more minutes
13. Transfer to cooling rack

To Make the Icing

1. Combine all ingredients and whisk until smooth
2. Spoon over each cookie and allow to set for 30 minutes

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This mini graveyards are *so* fun! They’re perfect for kids halloween parties, a festive school lunch dessert, or just a spooky at-home activity! They are quick and easy – making it a great hands-on project with the kids, it gives them an opportunity for a little creative expression as well! We were inspired to make these from the recipe by @beautyanddasweetz.

Zombie Graveyard Mini Cakes:

• Chocolate cake mix
• Oreo crumbs
• Fudge frosting

Decor:

• Candy pumpkins
• Halloween sprinkles
• Candy eyes
• Cookie or candy tombstones (can be homemade or pre-made)
• Bones and skeleton claws (I found mine at the Dollar Store!)

Supplies:

• Mini cake tins
• Shovel spoons    
• Ribbon

The first step is to make the tombstones – if you didn’t buy them pre-made! You can either buy a tombstone candy mold, or make your own (molds can be found at Amazon or Michaels.) I found a mini tombstone cookie cutter so I went with that! I started with a basic shortbread recipe and added black food coloring to the mix. With shortbread dough consistency, the coloring will come out uneven, which is perfect for giving it that marbled look! Bake and allow to cool. I specifically like using shortbread because it’s easier to predict the size as they don’t typically expand in the oven!

Next, you’ll want to make your cake mix as directed on box! Add batter to each tin, filling it just 1/3 full. Be mindful not to overfill, as you’ll want to ensure room for frosting, decor, and the lid! Bake for 20-25 minutes or until done, and allow to cool.

Once your cake is completely cooled, add a layer of fudge frosting and top with Oreo crumbs.

Now for the fun part! It’s time to decorate! Place your tombstone cookie, pumpkin candies, sprinkles, candy eyes and some plastic skeletons! This is the part that you get to really make your own – take to your local Dollar Store and find some fun toppings! There are  endless possibilities here!

If you’re planning on gifting or traveling with these, you can add the plastic cover and attach your spoon, or “shovel” with a ribbon. Happy Haunting!

Zombie Graveyard Mini Cakes

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• Author: Jen

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Description

These Zombie Graveyard Mini Cakes are a fun spooky treat both kids and adults would love! 

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Ingredients

Cake:

• Chocolate cake mix
• Oreo crumbs
• Fudge frosting

Decor:

• Candy pumpkins
• Halloween Springles
• Candy Eyes
• Cookie or candy tombstones (can be homemade or pre-made)
• Bones and skeleton claws (I found mine at the Dollar Store)

Supplies:

1. Mini cake tin
2. Shovel spoons
3. Ribbon

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Instructions

The first step is to make the tombstones:

1. If you didn’t buy them pre-made you can either buy a tombstone candy mold, or make your own (molds can be found at Amazon or Michaels.) 
2. Start with a basic shortbread recipe and add black food coloring to the mix
3. With shortbread dough consistency, the coloring will come out uneven, which is perfect for giving it that marbled look
4. Bake and allow to cool

To make the cake:

1.  Make your cake mix as directed on box
2. Add batter to each tin, filling it just 1/3 full (be mindful not to overfill, you’ll want to ensure room for frosting, decor, and the lid)
3. Bake for 20-25 minutes or until done, and allow to cool
4. Once your cake is completely cooled, add a layer of fudge frosting and top with Oreo crumbs

Decorate:

1. Place your tombstone cookie, pumpkin candy, springles and candy eyes and some plastic skeletons

 

 

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Notes

If you’re planning on gifting or traveling with these, you can add the plastic cover and attach your spoons, or shovel with a ribbon.

The post Zombie Graveyard Mini Cakes appeared first on Gather Lemons.

I feel no sense of shame when I say that I firmly believe the food is always one of the most fun parts about gathering together around the holidays! You can’t convince me that desserts don’t taste better when they’re cut into fun and festive shapes. And these Easter Egg Shaped Cookie Bars are no exception! Soft, moist, delicious, and so freaking cute! This recipe is the perfect party companion this Spring! 

Easter Egg Shaped Cookie Bars

• 1 cup unsalted butter
• 1 1/2 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 TBSP vanilla
• 3 cups flour
• 1 tsp baking soda
• 1 tsp salt

Vanilla Frosting

• 1 cup unsalted butter
• 3 cups powdered sugar
• 2 tsp vanilla
• 4 TBSP milk or cream
• 1 large piping bag
• Easter sprinkles
• optional egg shaped cookie cutter, or just cut into bars

Add butter to a mixing bowl, stir in both granulated and brown sugar and mix until combined. Add eggs and vanilla, continue to mix.

In a separate bowl, combine the dry ingredients. Gradually add to the butter mixture. Press dough into a lined 9×13 pan and bake at 350 for 45 minutes. Allow to cool completely. Either cut into squares or use cookie cutter to press out egg-shaped bars.

To make the frosting, add the butter to a bowl and whip. Add sugar and gradually stir in milk or cream until whipped into a light and fluffy texture. Add to a piping bag and pipe frosting on individual bars. Top with easter sprinkles and enjoy!

Easter Egg Cookie Bars

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• Author: Jen

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Description

These Easter Egg Cookie Bars make a sweet treat for spring!

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Ingredients

• 1 cup unsalted butter
• 1 1/2 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 TBSP vanilla
• 3 cups flour
• 1 tsp baking soda
• 1 tsp salt

Vanilla Frosting

• 1 cup unsalted butter
• 3 cups powdered sugar
• 2 tsp vanilla
• 4 TBSP milk or cream
• 1 large piping bag
• Easter sprinkles
• optional egg shaped cookie cutter, or just cut into bars

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Instructions

1. Add butter to a mixing bowl, stir in both granulated and brown sugar and mix until combined
2. Add eggs and vanilla, continue to mix
3. In a separate bowl, combine the dry ingredients
4. Gradually add to the butter mixture
5. Press dough into a lined 9×13 pan and bake at 350 for 45 minutes
6. Allow to cool completely
7. Either cut into squares or use cookie cutter to press out egg-shaped bars

To make the frosting:

1. Add the butter to a bowl and whip
2. Add sugar and gradually stir in milk or cream until whipped into a light and fluffy texture
3. Add to a piping bag and pipe frosting on individual bars
4. Top with easter sprinkles

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Is there anything cuter than a fluffy bunny tail? How about a chocolate-covered fluffy bunny tail? Yes, I truly believe I have cracked the code: everything is more appealing when dipped in chocolate, this is a scientific fact. These simple Easter treats only require four ingredients and produce the BEST results! They’re great for holiday get-togethers or as a creative afternoon snack with kids! If you’ve got Spring Fever, I highly recommend giving this treat a try!

Update: We realized we put the feet on upside down, when you make yours, make sure the feet are going the correct direction.  LOL

Oreo Easter Pops:

• Blonde Double Stuff Oreos
• White chocolate candy melts
• Wilton Bunny Feet Candy
• Large white sprinkle ball (for tail)
• Popsicle stick (preferred over cake pop sticks)

Start by melting the candy melts as directed on the bag. I use the microwave method and cook in 30 second intervals. Be sure to stir in between each interval, until they are melted and smooth.

Gently push a popsicle stick between the Oreo and dip it into the melt, coating the entire cookie. Gently tap the cookie on the side of the bowl to remove any excess candy coating.

Place on parchment paper and immediately add the bunny feet and tail. Let set for 30 minutes.  Enjoy!

Oreo Easter Pops

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• Author: Jen

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Description

These Oreo Easter Pops are super cute and would be fun to make for the holiday!

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Ingredients

• Blonde Double Stuff Oreos
• White chocolate candy melts
• Wilton Bunny Feet Candy
• Large white sprinkle ball (for tail)
• Popsicle stick (preferred over cake pop sticks)

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Instructions

1. Start by melting the candy melts as directed on the bag
2. I use the microwave method and cook in 30 second intervals
3. Be sure to stir in between each interval, until they are melted and smooth
4. Gently push a popsicle stick between the Oreo and dip it into the melt, coating the entire cookie
5. Gently tap the cookie on the side of the bowl to remove any excess candy coating
6. Place on parchment paper and immediately add the bunny feet and tail
7. Let set for 30 minutes

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Whether it’s a kindergarten class party, a Galentines get-together, a fun date activity, or a night of sugary self care, this recipe is perfect for your Valentine’s Day plans! A fun twist on the classic sugar cookie, these cookies are the simplest way to bring a bit of that wow-factor! While I would recommend the red and pink  Jolly Ranchers for this particular holiday, it would be so fun to mix and match any of your favorite colors and flavors! (Because let’s be honest, Blue Raspberry is definitely the best flavor and you simply cannot fight me on this.) Give it a try this February!

Valentine Stained Glass Cookies:

• 1/2 cup butter
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cup flour
• 1/4 tsp salt
• 12 Jolly Rancher Candies (red and pink)
• Heart-shaped cookie cutters, one large and one small

The base for this recipe is a standard sugar cookie, so if you have a particular recipe that is tried and true in your family, you’re welcome to use that! Or, if you’re in a bit of a time crunch, heart-shaped store bought sugar cookies will even work as well!

To make the cookie dough, start by beating the butter. Add sugar, then eggs, vanilla and salt. Gradually add flour until incorporated. Chill in the refrigerator for at least 2 hours or overnight.

When your dough is ready, roll it out to about 1/4 inch thick.  Cut out heart shapes using two different sized cookie cutters to create a window in the center.  Line your baking sheet with parchment paper and gently place cookies on top. 

Add crushed Jolly Ranchers to center of cookie and bake at 375 for 8 – 10 minutes.  Remove from oven and let them cool for five minutes so the center can fully harden. Transfer to a cooling rack to allow them to cool completely. ENJOY!

Valentine Stained Glass Cookies

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• Author: Jen

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Description

These Valentine Stained Glass Cookies put a fun twist on the classic sugar cookie!

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Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cup flour
• 1/4 tsp salt
• 12 Jolly Rancher Candies (red and pink)
• Heart-shaped cookie cutters, one large and one small

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Instructions

1. To make the cookie dough, start by beating the butter
2. Add sugar, then eggs, vanilla and salt
3. Gradually add flour until incorporated
4. Chill in the refrigerator for at least 2 hours or overnight
5. When your dough is ready, roll it out to about 1/4 inch thick
6. Cut out heart shapes using two different sized cookie cutters to create a window in the center
7. Line your baking sheet with parchment paper and gently place cookies on top
8. Add crushed Jolly Ranchers to center of cookie and bake at 375 for 8 – 10 minutes
9. Remove from oven and let them cool for five minutes so the center can fully harden
10. Transfer to a cooling rack to allow them to cool completely

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Is there anything better than gathering around with loved ones during the holidays with an unnecessarily fancy drink in hand? This festive Cranberry Holiday Mocktail not only tastes delicious, but looks gorgeous as well! Plus, it only requires a few ingredients so it’s a simple way to impress your guests this season! (Although, that isn’t to say that you aren’t more than welcome to make yourself a glass for a private evening or a cozy night in with yourself!) What are you waiting for? Grab those fancy glasses that you’ve been saving for a special occasion and give this non-alcoholic holiday drink a try!

Cranberry Holiday Mocktail:

• 1/2 cup cranberry juice
• 1/2 cup lemon lime soda
• 1 TBSP of Rose’s Sweetened Lime Juice
• 1 stem of fresh mint 
• 1 fresh lime slice 

Garnish

• Fresh cranberries,  rolled in sugar 
• Corn syrup
• Crushed peppermint candy

Start by adding fresh mint and muddling at the bottom of your glass.

Add cranberry juice, lime soda, sweetened lime juice and a squeeze of fresh juice from a lime.

To garnish the glass, grab two shallow containers. Add corn syrup to one and crushed peppermint to the other. Dip the top of your glass in the corn syrup and then into the crushed peppermint candy. Finish off with a twist of lime and sugared cranberries.

Cranberry Holiday Mocktail

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• Author: Jen

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Description

This Cranberry Holiday Mocktail makes a yummy beverage everyone can enjoy!

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Ingredients

Cranberry Holiday Mocktail:

• 1/2 cup cranberry juice
• 1/2 cup lemon lime soda
• 1 TBSP of Rose’s Sweetened Lime Juice
• 1 stem of fresh mint
• 1 fresh lime slice

Garnish

• Fresh cranberries, rolled in sugar
• Corn syrup
• Crushed peppermint candy

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Instructions

1. Start by adding fresh mint and muddling at the bottom of your glass
2. Add cranberry juice, lime soda, sweetened lime juice and a squeeze of fresh juice from a lime
3. To garnish the glass, grab two shallow containers
4. Add corn syrup to one and crushed peppermint to the other
5. Dip the top of your glass in the corn syrup and then into the crushed peppermint candy
6. Finish off with a twist of lime and sugared cranberries

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If you’re looking for the epitome of simple holiday snacks, you have reached your destination! This recipe is the easiest way to elevate a pantry staple in a festive way. It’s also a great activity to do with kids around the holidays. There’s not a lot that can go wrong with this recipe, so they will be able to be very hands on! In this recipe, we use white chocolate and crushed candy canes, but the best part is that it can be adapted in all sorts of ways! You can play around with different types of chocolate or various holiday toppings to find what works best for you! Give this delicious crunchy snack a try on your next afternoon in!

Peppermint Graham Cracker Crunch:

• • 1 Package Candy melt or white chocolate chips
  • 1 Box of Graham crackers
  • Crushed peppermint candy

Place a sheet of parchment paper on the counter and a cooling rack over the top for quick and easy clean up. Prep your graham crackers by breaking them in half and crushing peppermint candy into small pieces.

Next, melt the white chocolate, I use the microwave method and heat in 30 second intervals, stirring each time.  Be careful not to rush this step if you want to avoid burning the chocolate. Once your chocolate is smooth, you are ready to dip the graham crackers.

Dip graham crackers in chocolate letting excess chocolate to drip off into the bowl before placing on the cooling rack to finish dripping. Add crushed peppermint over the top.

These are simple, festive and fun.  They are delicious and a great addition you your holiday cookie spread.  Enjoy!

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This recipe is very hands-on and makes for a great holiday activity with kids. Plus! Its only requires a few simple ingredients. This is a great way to bring the whole family together and encourage a little bit of creativity. This recipe uses white chocolate chips, making it a great base for mixing in food coloring and creating ornaments of all different colors. You can grab any type of candy or icing and inspire everyone to design their own fun and unique ornaments! Not to mention, that after all the fun is over, you have a handful of delicious treats to dig into.

Holiday Oreo Ornaments:

• 1 package of Oreo cookies (Blonde or Original)
• 1 bag of white chocolate chips
• 1 package of mini Reeses cups
• Sprinkles, for decorating

Start by placing a sheet of parchment paper on the counter and setting a cooling rack on top for quick and easy clean up.

Melt the white chocolate. I use the microwave method and heat in 30 second intervals, stirring each time.  Do not rush this step if you want to avoid burning the chocolate. Once your chocolate is smooth, you are ready to start dipping!

Dip a single Oreo in chocolate, letting the excess chocolate drip off into the bowl before placing on the cookie rack. Some excess chocolate will continue to drip off, this is why we placed the parchment sheet down first. Add a Reeses cup to the top of cookie, and finish off with sprinkles or desired decor.

The chocolate will set pretty quickly so you will need to dip and decorate each cookie one at a time. Enjoy!

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This is a fun platter for just about any winter gathering.  It’s fun for the holidays, kids birthday party, book clubs and more.  Here are some tips on how to make your charcuterie board looks as great as it tastes.

Some ideas for your cocoa/treat board:

• Of course your going to start with your favorite cocoa powder (use homemade or store bought).
• A few toppings that might be fun: peppermint, caramel, mini chocolate chips,  sprinkles, nuts, waffle cone crumbles, and mini marshmallow.  There are so many possibilities!
• Add straws and stir sticks.
• Cookies, pretzels, candy, and popcorn are just a few complementary snacking options.  (it’s best if you pick out smaller sized items)
• You can also add whip cream, chocolate and caramel for drizzle.

When laying our your board or platter I recommend starting with the largest item, in this case it’s the container of cocoa mix.  Then add 3-4 small containers spaced out from one another, these containers will contain small items like sprinkles, mini chocolate chip and small candy.

Then just fill in with treats and toppings, to cover the entire board. I like to make sure to alternate different color tones to create a nice contrast on the board. Most of all have fun with it.  Enjoy!< >

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