S'mores Brownies
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S'mores are the treat of the summer. With the marshmallows that can either be burnt and gooey or lightly torched and soft, with lots of chocolate and graham crackers too. Why not try these s'mores brownies instead? It's chewy, soft, and gooey too. It's got everything that a regular s'mores does, but in an even better form that's not messy or a fire hazard. Plus these brownies are super easy to make too!
Change it up!
You don't have to make these as s'mores brownies if you don't want to. I've made them with as a plain brownie and topped it with a simple chocolate buttercream and sprinkles on top! You could even add in some nuts and drizzle it with caramel and serve it warm with some ice cream if you really wanted to! There really is no wrong way to go about with brownies. No matter what you do with it, it's bound to be eaten.
Quick tip!
Be careful if you decide to use the broiler when toasting the marshmallows. You have to watch it very carefully so they don't burn. I highly suggest just leaving it under the broiler for less than a minute and no longer than that. If you have a torch than I highly recommend you use that instead because you will have more control over the flame and how much the marshmallows are toasted. This will prevent the marshmallows from really burning by using a torch instead of using the broiler.
Products I recommend.
Above are some recommended tools and ingredients that I personally used when making these sinful s'mores brownies. It's extremely helpful to have a square 8x8 inch cake pan but you can also use a basic casserole pan too.
s'mores brownies
these brownies can be made simple or extra with some marshmallows and grahams.
- 3 sticks unsalted butter
- 1/2 cup chocolate chips
- 3 eggs
- 1 1/2 cup granulated sugar
- 1 tbsp vanilla
- 1/2 cup cocoa powder
- 1 1/3 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup mini marshmallows
- 1/2 cup mini chocolate chips
- 1/2 cup graham crackers (crushed)
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Preheat the oven to 350 degrees F. Spray and line a 8x8 inch square pan.
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Place the butter and chocolate chips into a microwave safe bowl and melt. Mix together to incorporate. Set aside.
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In the bowl of a stand mixer with a whisk attachment, whip the eggs, sugar and vanilla to ribbon stage, or until pale and thick. Slowly add in the melted butter and chocolate and mix to incorporate.
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In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Slowly add into the wet mixture, a 1/3 of the dry at a time, and fold in by hand with a rubber spatula. Fold in the mini marshmallows, chocolate chips and crushed graham crackers.
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Spread the brownie batter in a 8x8 inch square pan and bake for 40-45 minutes or until set.
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Top with some more marshmallows and use a torch or broiler to toast the marshmallows.
Snickerdoodles
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*Disclaimer: This post contains affiliate links. To learn more, please go here.These snickerdoodles are so good! They aren't the usual cinnamon spiced cookie you see though. I used brown sugar instead of granulated sugar to give it more depth in flavor and these do not disappoint! They are soft and not too sweet, but oh so good that it will satisfy your sweet tooth. These guys are a great treat to add to your cookie list for the holidays or even just to have something to snack on over the weekend. Kids will even love them in their lunch box.Now the reason these snickerdoodles are so good is because it's made with brown sugar! Brown sugar has molasses in it which adds so much flavor to whatever you make with it. I find that the brown sugar in these cookies elevates the cinnamon in them and just overall gives it a flavor boost. Plus I just love to bake with brown sugar!
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it's nice to have a kitchen item with a sense of humor.
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Snickerdoodles
these snickerdoodles are soft and chewy and the cinnamon flavor is enhanced with the brown sugar.
- 2 sticks unsalted butter (room temp)
- 1 cup brown sugar
- 1 1/2 tsp vanilla extract
- 1 egg
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cream of tar tar
- 2 cup all-purpose flour
for rolling
- 1/4 cup brown sugar
- 2 tbsp granulated sugar
- 1 1/2 tsp cinnamon
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Preheat the oven to 350 degrees F. Line a pan with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment cream the sugar and the butter until light and fluffy, about 1 minute. Scrape down the side of the bowl and then add in the egg and vanilla. In another bowl combine the flour, baking soda, cream of tar tar, and salt and whisk together. Scrape down the sides of the bowl then on low speed, gradually add in the dry ingredients. In a small bowl mix the brown sugar, granulated sugar and cinnamon together. Scoop the cookie dough and roll in the cinnamon sugar and then bake for 8-10 minutes.
Cookie Butter Cake
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*Disclaimer: This post contains affiliate links. To learn more, please go here.This cookie butter cake is lovely in flavor and everyone will absolutely love it! It's made with biscoff cookies and a homemade cookie butter filling. The cake layers are soft with lovely bits of cookie pieces spread throughout and the spiced filling makes it all come together with a thin layer of simple buttercream.If you don't want to make homemade cookie butter than that is completely ok. You can always go to your local grocery store and buy a small tub of cookie butter that is available and ready to go for you. But I do suggest getting a package of the biscoff cookies too so you can add it into the batter. You can also use the cookies to decorate the cake as well or just enjoy it as a little snack while you make this cookie butter cake too!
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. Whenever I make a cake I will always use 6-inch cake pans. Growing up my mom didn't like having huge cakes in the fridge because no one would really eat it besides myself. That's when I came into the habit of making a smaller size layer cake instead which serves 8-10 people.
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cookie butter cake
this cookie butter cake is filled with a homemade biscoff cookie butter that gives it a nice spicey kick to it and lots of flavor!
makes one 3-layer, 6-inch cake
cake
- 2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 tbsp vanilla extract
- 3/4 cup buttermilk
- 3/4 cup water
- 10 biscoff cookies (crushed)
cookie butter
- 20 biscoff cookies
- 1/2 tsp cinnamon
- pinch salt
- 1/2 cup powdered sugar
- 3 tbsp vegetable oil
- 4 tbsp unsalted butter (room temp)
buttercream
- 1 1/2 cup unsalted butter (room temp)
- 5 cup powdered sugar
- 1 tsp vanilla
- pinch salt
- 1/4 cup cookie butter (optional)
cake
- preheat the oven to 350 degrees F and line three 6-inch pans with parchment paper. in a large bowl, combine the flour, sugar, baking soda and salt and whisk together. in another bowl, combine the oil, eggs, vanilla, water, and buttermilk and whisk together. pour the wet ingredients into the dry and mix until fully combined. fold in the crushed biscoff cookie pieces. place the batter in the pan and bake for 30-35 minutes or until a toothpick comes out clean. let the cake cool for 10 minutes then carefully remove them from the pans to continue cooling. wrap in cling wrap until ready to use.
cookie butter
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combine all of the ingredients into a food processor and pulse until the cookies are fine and everything comes together. let sit for an hour so it comes together and thickens.
buttercream
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place the butter into a bowl of an electric mixer fitted with a paddle attachment. mix until smooth. scrape down the sides of the bowl and add in the rest of the ingredients. mix on slow speed and gradually increase the speed. let mix until fluffy and lighter in color, about 3 minutes. you can add in some cookie butter into the buttercream as well, but this is completely optional!
Funfetti Cookie Sandwiches
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*Disclaimer: This post contains affiliate links. To learn more, please go here.What's more fun than a cookie? A funfetti cookie sandwiches yummy cookie dough decorated with sprinkles and flavored with princess extract. Couldn't be any better than that! But then there is also the buttercream that is in between those cookies so that makes it so much better! Oh, and kids will absolutely love them too!These funfetti cookie sandwiches are made with princess extract, which is a delicious emulsion that I have in my kitchen at all times. (More about this down below.) If you don't want to buy the princess extract than that is completely up to you. You can use almond extract instead or just stick to plain vanilla. The flavor isn't what really matters with these cookies, it's the fun of the sprinkles that are mixed in them!
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One thing these cookies have in them is princess extract. Now this extract is delicious and is one of my favorite things to have in my kitchen at all times. It's a mix of vanilla, lemon and almond extracts and when they are all combined they make an addicting concoction.
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funfetti cookie sandwiches
shortbread cookies with a buttercream filling. flavored with princess extract and loaded with sprinkles!
cookies
- 1 1/2 sticks unsalted butter (room temp)
- 2/3 cup granulated sugar
- 1 egg
- 1 1/2 tsp princess extract
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup cornstarch
- 1 1/2 cup all-purpose flour
- 1/4 cup sprinkles (don't add in any sixlets chocolates if using a sprinkle blend)
buttercream
- 2 stick unsalted butter (room temp)
- 1 tsp princess extract
- 3 cup powdered sugar
- 1 tbsp water
cookies
- preheat the oven to 350 degrees F. in a bowl, combine the salt, baking powder, cornstarch, and flour; set aside. in another bowl, combine the butter and sugar and cream together with a paddle attachment until fluffy, about 1 minute. scrape down the sides of the bowl then add in the egg and princess extract. mix until incorporated, about 1 minute. scrape down the sides of the bowl again and then gradually add in the dry ingredients. fold in the sprinkles. roll the dough out into a log and wrap in cling wrap. place into the fridge for about 30 minutes. carefully cut the cookies with a sharp knife into 1/4 inch thick pieces and sprinkle a little more sprinkles on top of each cookie. place on a lined sheet pan and bake for 10-12 minutes. let cool. (you can roll them out and use cookie cutters too)
buttercream
- put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes. frost the cookies.
Caramel Nut Bars
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*Disclaimer: This post contains affiliate links. To learn more, please go here.These caramel nut bars are soft, gooey and overall delicious! The caramel nut bars recipe starts off with a buttery shortbread crust which then gets topped with a gooey caramel that's mixed with an array of nuts. It then gets baked so the caramel sets and topped with a sprinkling of sea salt. These bars can be dangerous!You can mix it up a little with this recipe too, which is nice if you have a certain nut allergy. You can use any type of nut or mix it really doesn't matter. Use all peanuts if you'd like and make it a caramel peanut bar and then drizzle some chocolate over the top after it cools down. This recipe requires honey, but if you aren't a fan of honey than you can easily substitute it. Just use light corn syrup instead of the honey. Overall these caramel nut bars are a great treat for an afternoon snack
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One of my favorite things that I have many of are the BlueQ oven mitts. They aren't just really funny and a great statement piece for your kitchen, but they are great quality too!
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caramel nut bars
a buttery shortbread crust that is topped with mixed nuts and lots of gooey caramel and sea salt
shortbread
- 1 stick unsalted butter (room temp)
- 1 1/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 egg
- pinch salt
- 1 tsp vanilla extract
caramel
- 1/4 cup water
- 1/4 cup honey (you can use light corn syrup if you don't like honey)
- 1 cup granulated sugar
- pinch salt
- 2 tbsp unsalted butter
- 1/2 cup + 2 tbsp heavy cream
- 1 tbsp vanilla extract
- 2 cup mixed nuts; walnuts (cashews, peanuts, pistachios)
- sea salt (for topping)
shortbread
- preheat the oven to 350 degrees F. line a pan with parchment paper. in the bowl of an electric mixer fitted with a paddle attachment cream the sugars and the butter until light and fluffy, about 1 minute. scrape down the side of the bowl and then add in the egg and vanilla. add in the salt and flour and mix until combined. press the dough onto the bottom of the pan and bake for 18 minutes.
caramel
- place the water, honey and sugar into a pot and place over medium high heat. let boil until it becomes a light caramel color, this will take about 15 minutes. once it's a nice light caramel color, remove from heat and slowly stir in the butter and heavy cream. mix in the vanilla and nuts. pour the caramel mixture on top of the shortbread crust and put back into the oven for 8-10 minutes. let cool until the caramel is set, you can put it into the fridge to further the process. cut into 12 pieces and sprinkle with sea salt on top.
Vegan Cranberry Almond Chai Cookies
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*Disclaimer: This post contains affiliate links. To learn more, please go here.These vegan cranberry almond chai cookies are one of my favorites. We make a version of these cookies at work and I fell in love with them. They are so addicting that you can't have just one. The original recipe calls for different ingredients, like chai concentrate and hazelnuts plus a whole lot more things to also make it gluten free (which my recipe is not). But just because these guys aren't gluten free doesn't mean that they are mouthwatering and delicious!Not a fan of almonds? You can substitute them out for the hazelnuts like in the original recipe as I've stated above or you could even use cashews or macadamia nuts! Want to add in some white chocolate chips? That would be amazing in these cookies too! Cookies are so easy to make your own by adding in the mix-ins that you want and love into them. Use dried apricots or cherries instead of cranberries, instead of chai spice use just simple cinnamon or don't even add it in if that's something you'd prefer! Overall these vegan cranberry almond chai spice cookies are delicious and I personally wouldn't change the recipe in either way.
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. I highly suggest getting this chai spice from King Arthur Flour for this recipe. Otherwise another really great option is to make your own chai spice! It's super easy and you can find a recipe easily online.
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vegan cranberry almond chia cookies
vegan cookies packed with flavor! contains chai spice, dried cranberries and a bit of crunch from some slivered almonds.
- 1 1/2 sticks vegan butter (room temp (i used country crock almond oil butter))
- 1/2 cup granulated sugar
- 2/3 cup brown sugar
- 1 tsp vanilla extract
- 1/3 cup almond milk
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp chai spice
- 2 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup almond slivers
- 1/2 cup dried cranberries
- preheat the oven to 350 degrees F. line a sheet pan with parchment paper. place the vegan butter and the sugars into a bowl of an electric mixer fitted with a paddle attachment, and cream until light and fluffy, about 1 minute. scrape the sides of the bowl and add in the almond milk and vanilla and mix until incorporated. place the almond flour, flour, salt, baking soda, and chai spice in another bowl and whisk together. gradually add the flour mixture to the butter mixture. fold in the almonds and cranberries and scoop the cookies out on the sheet pan and bake for 8-10 minutes.
Cowboy Cookies
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*Disclaimer: This post contains affiliate links. To learn more, please go here.I made these cowboy cookies in mind of my dad. He loves cookies, and these guys are filled with chocolate candies and frosted with a peanut butter frosting. Not only that but they are topped with the cutest cowboy images! They are so fun, simple and just down right yummy!Want to learn how to get images onto cookies and even cakes and chocolates? Then check out my new online edible printing course that will guide you through everything you need to know about edible printing, from start to finish! You won't regret it! Not too sure if you want to buy something so pricey if you aren't sure you'd like it? Then you can certainly check out my array of edible paper images you buy and try out before making such a huge purchase. You can even buy these images here in my shop!
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One main thing that you will need in this recipe is the meringue powder for the buttercream. Meringue powder helps make the buttercream form a crust so that it won't make a mess and smudge everywhere. If you prefer to not use meringue powder, than I suggest making a crusting buttercream or a royal icing.
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m&m cookies with peanut butter buttercream
i call these cookies cowboy cookies, as they remind me of my western loving dad. incorporated with chocolate candies and peanut butter makes these an absolute favorite household staple
cookies
- 1 cup unsalted butter (room temp)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cup all-purpose flour
- 1/2 cup mini m&ms
buttercream
- 1/2 cup unsalted butter (room temp)
- 1/4 cup creamy peanut butter
- 2 tsp meringue powder
- 1 tsp vanilla extract
- 3 cup powdered sugar
- 1 tbsp water
cookies
- preheat the oven to 350 degrees F. line a pan with parchment paper. in the bowl of an electric mixer fitted with a paddle attachment cream the sugars and the butter until light and fluffy, about 1 minute. scrape down the side of the bowl and then add in the egg and vanilla. in another bowl combine the flour, baking soda, and salt and whisk together. scrape down the sides of the bowl then on low speed, gradually add in the dry ingredients. add in the mini m&ms. wrap the dough into cling-wrap and refrigerate for 30 minutes. roll to 1/4 inch thickness and cut out with desired shapes and bake for 8-10 minutes.
buttercream
- put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes. frost the cookies.
Coconut Truffles
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*Disclaimer: This post contains affiliate links. To learn more, please go here.These little coconut truffles are little bites of heaven. They aren't to terribly sweet, bite sized, and just delicious that you will want to eat all of them in one sitting. They are also incredibly easy to make! all you have to do is throw everything into a food process, mix it all up, chill and dip into white chocolate. Then stuff your face of course with all of the coconut truffles.Want to have some fun with these coconut truffles? Add some mini chocolate chips or freeze dried strawberries into the mix and give it some extra flavor. If you want some crunch you could add in some nuts, like some chopped almonds or pistachios! Not a big fan of white chocolate? Use dark or milk chocolate coating instead and make it the way that you want it to be.
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. You'll definitely want a mini cookie scoop for this project. It an get a little messy and it will also ensure that each truffle is the same size.
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coconut truffles
a creamy coconut truffle filling that is coated in a white chocolate
- 1/2 cup sweetened condensed milk
- 2 cup shredded coconut
- 1 cup powdered sugar
- 1 tsp vanilla extract
- pinch salt
- white candy coating
- sprinkles (optional)
- place the sweetened condensed milk, coconut, powdered sugar, vanilla and salt into a food processor and pulse until everything comes together and the coconut is in smaller pieces. transfer to a bowl and cover with plastic wrap and then place into the fridge for about an hour to firm up. once firm, take a small cookie scoop and form little balls. place into the freezer to make them solid. melt the white candy coating and then dip the frozen coconut candy and then top with sprinkles. let set.
Peanut Butter Caramel Kiss Cookies
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A plate of delicious cookies that are typically requested from the family during the holidays. There's the basic peanut butter kiss cookies that I like to spice up a little bit. I like to use caramel kiss chocolates rather than the regular ones. And that creates the peanut butter caramel kiss cookies! It adds another dimension of texture and flavor to the cookies and they are absolutely, in my opinion, better this way.Have any of you ever switched up the chocolate kiss on these cookies before? What's your favorite one to use or do you prefer to keep it the classic, traditional way? There are so many different flavors of these chocolate kisses available out in stores that you can play around with! Let me know in the comments what you like to use!The other cookie in the photos is the gingersnap that is dipped in white chocolate which you can find the recipe for right here!
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One of my favorite things that I have many of are the BlueQ oven mitts. They aren't just really funny and a great statement piece for your kitchen, but they are great quality too!
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peanut butter caramel kiss cookies
tender peanut butter cookies topped with a caramel filled chocolate kiss
- 1 stick unsalted butter (room-temp)
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 cup all-purpose flour
- 1 bag caramel chocolate kisses
- granulated sugar for rolling
- preheat the oven to 350 degrees F. in the bowl of an electric mixer, cream the butter, peanut butter and sugars until fluffy, about 1 minute. scrape down the sides of the bowl and then add in the eggs and vanilla. continue mixing until combined and then scrape the bowl down again. add in the flour, baking soda and salt and mix until combined. roll out the cookie dough into a tablespoon sized ball and then roll in the granulated sugar. place on a lined sheet pan and bake for 8 minutes. remove from the oven and then add the caramel kisses to each cookie and bake for another 2-3 minutes. remove from the oven and let cool.
Frosted Sugar Cookies
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busy busy busy!
This recipe is a few days too late, I've been so busy that I've been lacking on here. I'm trying to grow my business and brand so the past two months have been hectic. I've been working on making all kinds of yummy goodies and treats to sell at a local market (some of these things you can find on my etsy shop!). I'm having a lot of fun taking this next big step.It's a lot of hard work, sometimes it can be slow and bring you down. Other times people who come up to me and want to buy my treats makes my day. Especially when they admire the work I put into everything I made. It's very hard but so rewarding at the end of the day and I can't wait to continue down this path! Now for these cookies!
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These frosted sugar cookies have a crispness to them. They are snappy sugar cookies, which I know some people would prefer to have a soft sugar cookie which you can find in my favorite cookie recipe here! The buttercream that I frosted these cookies with makes the cookies though. It helps to soften the cookies with the fluffy sweetness of the buttercream soaks into the cookies to make them a little softer.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. When I made these cookies I was at my parent's house, so I didn't have any baking tools at all! I had to be creative and buy a minimal amount of tools that I knew I would need from Michael's. Just a simple small round tip to pipe out the details is all you need. Having a collection of tips on hand for creating all kinds of swoops, swirls and boarders.
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frosted sugar cookies
crisp sugar cookies with buttercream that helps soften it and makes it sugary sweet.
cookies
- 2 sticks unsalted butter
- 1 1/2 cup granulated sugar
- 1 egg
- 1/3 cup sour cream
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 3 1/4 cup all-purpose flour
buttercream
- 3 sticks salted butter
- 4 cup powdered sugar
- 2 tsp vanilla extract
- 1-3 tbsp heavy cream
cookies
- preheat the oven to 350 degrees F. line a pan with parchment paper. in the bowl of an electric mixer fitted with a paddle attachment cream the sugar and the butter until light and fluffy, about 1 minute. scrape down the side of the bowl and then add in the egg, vanilla and sour cream. in another bowl combine the flour, cornstarch, baking powder, and salt and whisk together. scrape down the sides of the bowl then on low speed, gradually add in the dry ingredients. wrap the dough into cling-wrap and refrigerate for 30 minutes. roll to 1/4 inch thickness and cut out with desired shapes and bake for 8-10 minutes.
buttercream
- put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes.
Chocolate Sandwich Cookies
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*Disclaimer: This post contains affiliate links. To learn more, please go here.I've been wanting to make a chocolate sandwich cookies that resembles the penguin biscuits that I fell in love with during my time in England. It's a chocolate sandwich cookie that is filled with a chocolate frosting and coated in chocolate. It's chocolate cookie heaven basically.Now these chocolate sandwich cookies are not as sweet as the packaged ones. If you like it more sweet you can always add in a little more cocoa powder to the buttercream. I didn't even have a penguin cookie cutter to make these bad boys even better. So instead I used this cute pig cookie cutter and these cookies turned out just absolutely adorable!Now you don't have to use the cute pig cookie cutter. Use whatever cookie cutter you want! You don't have to use chocolate buttercream either. Certainly use a vanilla buttercream or even a caramel buttercream would be so good in these cookies! Don't want to coat them in dark chocolate? You can use white if you want. You could even have fun with it and use a colored candy coating and add sprinkles on top!
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One of my favorite things that I have many of are the BlueQ oven mitts. They aren't just really funny and a great statement piece for your kitchen, but they are great quality too!
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chocolate sandwich cookies
chocolate cookies that have a chocolate buttercream filling and dipped in chocolate coating. talk about a chocolate overload!
cookies
- 1 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/3 cup granulated sugar
- pinch salt
- 1 tsp vanilla extract
- 1 1/2 sticks unsalted butter
- 2 tbsp water
buttercream
- 2 sticks unsalted butter
- 3 cup powdered sugar
- 3 tbsp cocoa powder
- 1-3 tbsp water
- chocolate (for coating)
cookies
- preheat the oven to 350 degrees F. in a bowl, combine the flour, cocoa powder, sugar and salt; with a paddle attachment, mix the dry ingredients until combined. add in the butter, vanilla, and water and mix until the dough starts to come together. wrap the dough in cling wrap and refrigerate for 30 minutes. roll out the dough and using a cookie cutter, cut out multiple shapes. place on a lined sheet pan and bake for 10 minutes. let cool.
buttercream
- combine all of the ingredients into a bowl and mix until light and fluffy, about 3 minutes
assembly
- frost half of the cookies with the buttercream and then sandwich with the remaining half of cookies. place into the freezer to firm, about 15 minutes. melt the chocolate in a microwave safe bowl until melted. take a cookie at a time and dip into the chocolate until the cookie is completely coated and then place onto a sheet pan with parchment. let dry.
Coconut Macaroons
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*Disclaimer: This post contains affiliate links. To learn more, please go here.I love coconut and whenever I think about good coconut macaroons, I think about either the ones that I had found at a grocery store while I was in England or the samoa cookies from the girl scouts. For me it's incredibly hard to find that perfect coconut macaroon. It needs to be soft, moist, and chewy. A lot of the times I get ones that are hard and flavorless and it just isn't the same. These coconut macaroons are good, but I can admit that they still need a little bit of work to become the absolute best coconut macaroon.Even though these guys don't have caramel in them, doesn't mean you can't add in a little caramel drizzle. Or if you would rather have a little crunch you can add some sliced almonds on top. There really is no wrong way to making these coconut macaroons a little different for your taste buds.
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One of my favorite things that I have many of are the BlueQ oven mitts. They aren't just really funny and a great statement piece for your kitchen, but they are great quality too!
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coconut macaroons
soft and chewy coconut macarons drizzled with chocolate
- 12 oz bag shredded coconut
- 14 oz can sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- pinch salt
- 2 egg whites
- chocolate for drizzling
- preheat oven to 350 degrees F and line a sheet pan with parchment paper. in a bowl, whip the egg whites to stiff peaks. in another bowl, combine the coconut, sweetened condensed milk, extracts and salt and mix together. gently fold the whipped egg whites into the coconut mixture. scoop the batter onto the pan and bake for 20-25 minutes or until golden brown. liquid may spread on the pan and around the cookies, but don't worry it is easy to remove and the cookies are still nice and moist! let the cookies cool and then drizzle with the chocolate.
Slice and Bake Cookies
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This was originally supposed to be posted back in February, but I got into a funk and just didn't feel like doing anything at all. So the pictures aren't the best but at least these slice and bake heart cookies themselves are pretty freaking great. Plus they're cute!
You can use this technique to make all kinds of cute slice and bake cookies. Instead of using a heart shaped cutter you could use a Christmas tree for the holidays or a pumpkin for Halloween. There are really so many different ways you could go about making these cookies as your own! You can even try to make your own design! How fun would that be?!
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One thing these slice and bake heart cookies have in them is princess extract. Now this extract is delicious and is one of my favorite things to have in my kitchen at all times. It's a mix of vanilla, lemon and almond extracts and when they are all combined they make an addicting concoction.
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heart cookies
cute slice and bake cookies with a heart in the middle and surrounded with sprinkles. perfect for valentines day
- 2 sticks unsalted butter
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp princess extract
- 1 1/2 tsp baking powder
- pinch salt
- 2 1/2 cup all-purpose flour
- food coloring
- sprinkles
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preheat the oven to 350 degrees F. in a bowl, combine the salt, baking powder, and flour; set aside. in another bowl, combine the butter and sugar and cream together with a paddle attachment until fluffy, about 1 minute. scrape down the sides of the bowl then add in the egg and princess extract. mix until incorporated, about 1 minute. scrape down the sides of the bowl again and then gradually add in the dry ingredients.
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separate the dough in 1/4 and 3/4. take the 1/4 amount of dough and color it with your desired color of choice. roll out the colored dough and using a small heart cutter, cut out multiple hearts shapes. stack the heart shapes and place on some cling-wrap and roll it. freeze the dough for about 15 minutes until firm.
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taking the remaining dough, roll out multiple long ropes of the dough and then carefully mold them around the heart shaped log. freeze for a couple minutes until firm and i found it easier to rub a little water on the dough and then press the sprinkles in firmly. carefully cut the cookies with a sharp knife into 1/4 inch thick pieces. place on a lined sheet pan and bake for 10-12 minutes. let cool.
Ginger Snap Cookies
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My sister graduates college this month and as typical I ask if I should make anything. these ginger snap cookies were her request. A yummy spiced ginger cookie dipped in white chocolate. Now don't get me wrong, these cookies are delicious, but I was like, "aren't these more of a Christmas cookie?". Well, if you know my sister, then you know she doesn't care. So here we are, with a bunch of these spiced, chocolate dipped, delicious cookies.
Since these ginger snap cookies are made with oil instead of butter, the consistency of the dough is a little weird. It has like this dry-ish and crumbly like feel and look to it, but once it is baked it's like chewy goodness. When you pair it with the white chocolate it makes for the perfect bite.
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Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.
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ginger snap cookies
delicious ginger cookies with a white chocolate dip
- 1 cup vegetable oil
- 1/3 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 2/3 cup molasses
- 1 tsp cinnamon
- 2 tsp ginger
- 3/4 tsp salt
- 1 1/2 tsp baking soda
- 2 1/2 cup all-purpose flour
- 12 oz white chocolate (for dipping)
- preheat the oven to 350 degrees F. line a sheet pan with parchment paper. place the oil and the sugars into a bowl of an electric mixer fitted with a paddle attachment, and cream until light and fluffy, about 1 minute. scrape the sides of the bowl and add in the molasses and egg and mix until incorporated. place the flour, salt, baking soda, and spices in another bowl and whisk together. gradually add the flour mixture to the oil mixture. scoop the cookies out on the sheet pan and bake for 8-10 minutes.
- melt the white chocolate in a small bowl and dip half of the cookie into the chocolate. shake the excess chocolate off and place onto a sheet pan with parchment until the chocolate sets.
Gingerbread Cookies
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These gingerbread cookies are so good! They are filled with so many spices that leave your taste buds happy and the cookies itself is nice and soft. Now the holidays are never complete if there aren't some gingerbread cookies on the table. It's a Christmas classic that should be made every year. That's my opinion anyways.
Other holiday cookie favorites!
Cranberry spice French macarons
These are some of my other favorite cookies to make during the holidays! You can't go wrong with a good spiced cookie like a snickerdoodle or a ginger snap cookie. Plus you have to have a frosted sugar cookie too! Those are one of my favorites! The cranberry spice french macarons are also a great cookie to try. They are different but so good!
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Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One main thing that you will need in this recipe is the meringue powder for the buttercream. Meringue powder helps make the buttercream form a crust so that it won't make a mess and smudge everywhere. If you prefer to not use meringue powder, than I suggest making a crusting buttercream or a royal icing.
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gingerbread cookies
a spicy molasses cookie that is topped with a royal icing
cookies
- 2 sticks unsalted butter (softened)
- 3/4 cup brown sugar
- 1 egg
- 1/2 cup molasses
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tbsp ginger
- 1/2 tsp cloves
- 1/2 tsp salt
- 3 1/2 cup all-purpose flour
royal icing
- 2 1/2 cup powdered sugar
- 2 tsp meringue powder
- 2 1/2 tbsp water
- 1 tsp vanilla extract
cookies
- preheat the oven to 350 degrees F. line a pan with parchment paper. in the bowl of an electric mixer fitted with a paddle attachment cream the sugar and the butter until light and fluffy, about 1 minute. scrape down the side of the bowl and then add in the egg, vanilla and molasses. in another bowl combine the flour, spices, baking soda, and salt and whisk together. scrape down the sides of the bowl then on low speed, gradually add in the dry ingredients. wrap the dough into cling-wrap and refrigerate for 30 minutes. roll to 1/4 inch thickness and cut out with desired shapes and bake for 8-10 minutes.
royal icing
- combine all of the ingredients and mix together until smooth.
Bailey's Ice Cream
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This bailey's ice cream is soooo good. I literally ate all of it before I even realized that I didn't take any pictures! I did get a good video though so hopefully that makes up for it. Now this ice cream is a bit strong if you have it by itself, so I have a small list of ways you can enjoy it without actually getting drunk off of ice cream. Although that is definitely a fun way to go and get a buzz!
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Ways to enjoy bailey's ice cream.
- Enjoy with a nice warm hot fudge sauce and make a sundae out of it.
- Make a float with hot chocolate or coffee and top it off with some whipped cream and chocolate shavings.
- Have a scoop of it on top of a warm brownie.
- Make some chocolate chips cookies and make a fun ice cream sandwich!
This is a good way to enjoy a cozy Friday or Saturday night either watching Christmas movies or a quiet new years at home.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. I highly recommend starting off with the cuisinart ice cream machine as your first ice cream maker. It's the cheapest one on amazon and I personally use it and love it! I also suggest getting a reusable ice cream container as well, it's dishwasher safe and you can use it over and over again!
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Baileys ice cream
this ice cream is a strong treat. its filled with all the baileys and would make an amazing sundae!
- 3/4 cup milk
- 1 1/4 cup heavy cream
- 2/3 cup bailey's liquor
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- pinch salt
- place all of the ingredients into a pot and bring to a boil, whisking to make sure the sugar dissolves. place the ice cream base into the fridge overnight to cool and to let the flavor increase. following the manufacturer's instructions of your ice cream machine, turn the base for 20-25 minutes. place the ice cream into a freezer safe container and freeze overnight to firm up.
Cranberry Spice French Macarons
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These cranberry spice French macarons are a perfect cookie to add to your holiday baking list. The cookie shell is spiced with cinnamon, and it's not a lot of cinnamon. It's just the right amount to give you a little flavor to the cookie. Then you have the tart cranberry compote that goes right in the center of these cookie sandwiches that's surrounded by a simple sweet buttercream that helps balance out the flavors.
Change it up!
You don't have to make these specifically a cranberry spice French macaron. You can replace the cinnamon in the cookie with a different spice, like cardamom or nutmeg. I still highly recommend keeping the cranberry filling but you can always do blueberries or strawberries. Really any type of fruit if you want. Or you can completely skip the fruit and just do a simple buttercream in the center with the spiced cookie.
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One thing that I highly suggest getting when making french macarons is a silpat. A silpat is a reusable parchment paper and it's such a great investment. I find it easier to use a silpat versus parchment paper when making french macarons because it doesn't move around but it also makes it easier to remove the cookies too.
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cranberry spice french macarons
these french macarons have a spice cookie shell thats filled with a simple buttercream and a cranberry compote in the middle
french macarons
- 3/4 cup almond flour
- 1 1/2 cup powdered sugar
- pinch salt
- 1/2 tsp cinnamon
- 3 fresh egg whites
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp red food coloring (optional)
- sprinkles (optional)
filling
- 1 cup frozen cranberries
- 1/4 cup granulated sugar
- 1 tsp cornstarch
- juice of 1 lime
buttercream
- 1 stick salted butter (room temp)
- 2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1-2 tbsp water
french macarons
- preheat the oven to 300 degrees F. whip the egg whites until foamy and gradually add in the granulated sugar. whip until stiff peaks form then add in the vanilla and food coloring. in a large bowl, sift together the almond flour, salt, and powdered sugar. gradually fold the egg whites into the dry ingredients. put the batter into a piping bag and pipe onto a sheet pan that is lined with a silpat (parchment works fine). add sprinkles if desired and then let the macarons sit to dry, about 30 minutes, or until it doesn't stick to your finger. you can test by lightly patting the tops, if it sticks then let it sit a little longer. once dry, bake for 16-20 minutes or until the bottoms of the macarons don't stick and come off the silpat clean.
filling
- whisk the sugar and cornstarch together and then place into a small pot with the cranberries and lime juice. place over medium-low heat until the cranberries start to disintegrate and thickens, mixing every few minutes, for about 10 minutes. let cool.
buttercream
- place all of the ingredients into a bowl of an electric mixer fitted with a whisk attachment and whip until light and fluffy, about 2 minutes.
assembly
- pipe along the edge of one cookie and then fill in the center with a little of the cranberry filling. sandwich with another cookies and if desired roll the sides in sprinkles.
Cookie Dough Mousse
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Cookies for Santa mousse dessert.
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This is really the cutest most delicious thing that I've made in awhile. I found this adorable Santa chocolate mold on amazon and knew that I could have a little fun with it for a dessert. What's better than cookie dough and mousse for this??? It's definitely a project but the end result will have everyone asking you how in the world you made it.
I found the fun part to be to crack Santa open and then eating the mousse. It was still a little frozen when I tried it, but it tasted just like ice cream to me. With the cookie dough pieces in there, it was just like ice cream which makes it so good.
Change it up
For the mix-ins, I used chocolate chip cookie dough from the grocery store and some mini chocolate chips. I made a list down below of other fun options that you can use instead. Nuts or some candy bars would be great too!
Can't find the Santa mold or don't want to use it? No worries! You don't have to use a mold if you don't want to. You can easily just put the mousse into a container and serve it in a bowl if you want. The Santa shape is just for fun and a cute appeal for the holidays that both kids and adults alike will find super cute and fun.
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cookie dough mousse
a santa chocolate shell that is filled with a creamy vanilla mousse that is mixed with cookie dough pieces and mini chocolate chips
mousse
- 6 egg yolks
- 1 cup granulated sugar
- 1 1/2 cup milk
- 1 tbsp vanilla extract
- 2 tsp powdered gelatin
- 1 tbsp water
- 1 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
mix-in options
- cookie dough
- mini chocolate chips
- chocolate candies
- sprinkles
- brownie pieces
- cake pieces
- nuts
mousse
- bloom the gelatin in the 1 tbsp of water and set aside. in the bowl of an electric mixer fitted with a whisk attachment, whip the egg yolks and granulated sugar until pale and fluffy, about 5 minutes. meanwhile, bring the milk to a boil. once hot, slowly temper into the whipped yolks. do this by pouring a little amount of the hot milk into the yolks and whisking together. keep doing this until all of the milk is added to the yolks. place the mixture over a double boiler and heat until it reaches 140 degrees F. stir in the bloomed gelatin and vanilla. place the mixture into a bowl and wrap with cling wrap and put in the fridge overnight, or until firm.
- whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. add in the firm and chilled mixture and whip until fully incorporated. place into the fridge until ready to use.
assembly
- i find it easier to melt the chocolate in the piping bags instead of in bowls. melt the chocolate as you need it and as you go.
- you will pipe a small amount, one part of the mold at a time, and then use the paintbrush to spread the chocolate.
- start by painting the white parts first in the molds, which includes the face, hair, beard, and white cuffs of the jacket, gloves, and hat.
- let set, you can speed this process up by putting the mold into the freezer for a minute or two. you will do this between each color so they don't spread and mix together.
- melt a little bit of yellow and fill in the buckle of the belt.
- the next color you will want to do is the black, which includes the boots, gloves, and belt.
- lastly, fill in the red, which includes the pants, jacket and hat.
- spread a thick layer on both sides of the mold to fill in any thin spots to prevent the chocolate from breaking. you want the mold to be sturdy to hold the mousse and to prevent leakage or breaking.
- carefully glue both sides of the chocolate molds together to make it 3D and to bring santa to life :)
- to fill santa, i found it easier to put him back into the mold and then use chip clips or clothes pins to hold it together. this part might be a 2 person job if it seems a bit scary to you, or you can do what i did and just prop the mold up carefully between some heavy objects to keep it sturdy.
- using a spoon or scoop, fill with a little of the mousse and then sprinkle in the mix-ins. keep doing this process until the mold is completely full.
- to seal the bottom of the mold, either carefully pipe some candy melts on top and let set or make a small candy plaque to glue to the bottom with more chocolate.
- if you notice any leaks coming through the sides of the molds (which i did!) i just placed the whole thing carefully into the freezer until it was completely solid and then carefully fill in the gaps with some chocolate.
- i kept santa in the freezer until i was ready to serve him, and took him out for about 30 minutes beforehand. (he might get a little sticky on the surface, but it's fine)
- crack open with a small hammer, spoon, or whatever you have on hand.
Spiced Pecan Cupcakes
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A perfect way to end the fall season is by enjoying one of these spiced pecan cupcakes. Filled with cinnamon and cayenne pepper, these cupcakes will kick the heat up a notch on a cold day while the caramel filling and buttercream will add sweetness. Super easy to make and even better to eat.
Now when I say these spiced pecan cupcakes are spiced, I mean that the cayenne in them gives it a lovely kick. The caramel filling though helps balance the heat with the creamy sweetness so it isn't horrible. Although if you aren't great with spicy food, you can always add a little less or not add any at all. It's completely up to you and the spice level that you can handle.
Here are some other fall favorites!
This list is composed of some of my favorite fall cake recipes that are here on the blog! It's a variety of flavors, spices, and a little bit of unique quality that I thrive for.
Olive oil pumpkin cupcakes with rosemary buttercream
Ginger cake with pumpkin buttercream
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Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One of my favorite things that I have many of are the BlueQ oven mitts. They aren't just really funny and a great statement piece for your kitchen, but they are great quality too!
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spiced pecan cupcakes
these cupcakes are filled with pecans, lots of spices, and a caramel filling; topped with a simple buttercream
cupcakes
- 1 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 egg yolk
- 2 eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup milk
- 1/2 cup pecan pieces
caramel
- 1/2 granulated sugar
- 2 tbsp water
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/4 tsp cayenne pepper (optional)
- pinch salt
buttercream
- 3 sticks salted butter
- 4 cup powdered sugar
- 2 tsp vanilla extract
- 1-3 tbsp heavy cream
cupcakes
- preheat the oven to 350 degrees F and line cupcake pans with liners. in a large bowl, combine all of the dry ingredients and mix until incorporated. in another bowl, combine the oil, eggs, egg yolk, vanilla, and milk and whisk together. pour the wet ingredients into the dry and mix until fully combined and then mix in the pecan pieces. scoop the batter in the cupcake pan and bake for 12-14 minutes or until a toothpick comes out clean. let the cake cool for 10 minutes before frosting.
caramel
- in a small pot combine the sugar and water until wet like sand. avoid getting sugar on the side of the pot, if you do just wet your hand with water and scrape the sides of the pot carefully to remove the sugar particles. place over medium heat and leave until it turns into a golden brown. do not stir! once golden brown, turn off the heat and slowly whisk in the heavy cream until fully combined. then add in the butter, salt, and cayenne pepper. put in an air-tight container and refrigerate until ready to use.
buttercream
- put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes.
Caramel Meringue Cookies
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These caramel meringue cookies are so easy to make and are incredibly delicious. They are as light as air, literally melt in your mouth and then you get a gooey chewiness from the caramel that surprises you in the center. Add a drizzle of dark chocolate on top and a sprinkle of sea salt and you have yourself an addicting treat.
Simply whip the meringue, pipe a small blob on the sheet pan, add a caramel candy, and then add more meringue on top. Make sure that the caramel is completely covered to prevent any leakage. I did this by using a small off-set spatula and then made a fun swirl on top of each cookie. feeling a little adventurous? Add a little food coloring to the meringue when you add the vanilla and salt and make a fun colored cookie.
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Products I recommend
I personally use and recommend this tool for this recipe and to have for everyday use. One thing that I highly suggest getting when making french macarons is a silpat. A silpat is a reusable parchment paper and it's such a great investment. I find it easier to use a silpat versus parchment paper when making french macarons because it doesn't move around but it also makes it easier to remove the cookies too.
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caramel meringue cookies
melt in your mouth meringue cookies that are stuffed with caramel
- 3 egg whites
- pinch cream of tartar
- 1 cup brown sugar
- 1 tsp vanilla extract
- pinch salt
- 24 caramel candies
- preheat the oven to 200 degrees F and line a sheet pan with parchment paper. in the bowl of an electric mixer, whip the egg whites until foamy and then add the cream of tartar. continue whipping on high until soft peaks start to form and then gradually add in the brown sugar and whip until stiff peaks form and the meringue is nice and glossy. add in the salt, vanilla and food coloring if desired. place the meringue into a piping bag (you can even use a fun tip) and pipe a small blob on the parchment. place the caramel candies on top of each blob and then pipe more on top to encase the caramel. don't let the caramel show or else it will leak while baking. bake for 2 hours and let cool.