Category: All Recipes

DARK CHOCOLATE MOUSSE

Rich, smooth, fluffy, delicious, dark chocolate mousse…It doesn’t get much dreamier than this! And believe it or not, this decadent dessert comes together in about 10 minutes.

I’ve been thinking about Valentine’s Day and desserts…I think about desserts a lot – but more recently, I’ve been thinking about what desserts would complete a romantic Valentine’s dinner for two. Of course, I always come back to chocolate – chocolate-covered strawberries, chocolate lava cake, chocolate pudding… So I finally decided I wanted to create a chocolate mouse that was as easy as it was delicious. But any day is a good day to eat chocolate, am I right? So if you are craving chocolate, look no further; I’ve got you covered!

You’ll often see mousse made with eggs. Some will even use raw eggs. I wanted to create a version that left the eggs out altogether but still had the rich decadence that mousse is known for. Eggs are used to help thicken the mousse and also add to its richness. I chose instead to use unflavored gelatin to help thicken the mousse. Leaving out the eggs also eliminates the need to cook the mousse, which allows this recipe to come together extremely fast – 10 minutes, to be exact!

For this Recipe:

  • To start with, you always want to chill your bowl and beaters when you are whipping cream. Cream whips up better when it’s cold, and you don’t want your equipment warming up the cream. You’ll have lighter and fluffier whipped cream if the cream and your equipment are good and cold. The best way to quickly chill your bowl and beaters is to place them in the freezer for about 20 minutes before starting the mousse.
  • Next, add the unflavored gelatin and cold water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften. 
  • After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside. I use unflavored gelatin in a lot of my desserts. It’s a great way to thicken or stabilize your desserts (whipping cream, pies, puddings, etc.).
  • Now, this is where things come together super-quick! Add to your chilled bowl the sugar, dark cocoa powder, heavy cream, and vanilla. Beat at medium speed until stiff peaks form. This will take just a few seconds! **I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.  
  • Add in the unflavored gelatin mixture, and beat again at low speed until well blended and smooth.

If the presentation is important, I recommend pipping the mouse into your serving bowls using a large round tip. If it’s not, just spoon it into your serving bowls. Cover and refrigerate for at least an hour to allow the mousse to set up.

A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes. 

Top with strawberries or raspberries and whipped topping, serve and enjoy!

Chocolate Mousse

Rich, smooth, fluffy, delicious, dark chocolate mousse…It doesn't get much dreamier than this! And believe it or not, this decadent dessert comes together in about 10 minutes.
4.34 from 3 votes
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Prep Time 10 minutes
Chill 1 hour
Course Dessert
Servings 4 servings

Ingredients
 

  • 1 teaspoon unflavored gelatin
  • 3 tablespoons water
  • ⅓ cup granulated sugar
  • ¼ cup dark cocoa powder **see notes
  • 1 cup heavy cream or heavy whipping cream
  • 1 ½ teaspoons vanilla extract

Garnish:

  • Strawberries or raspberries
  • whipped cream or cool whip

Instructions
 

  • Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools cold.
  • Add the unflavored gelatin and water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften. After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside.
  • In the cold mixing bowl, add sugar, cocoa powder, heavy cream, and vanilla.
  • Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
  • Add the gelatin mixture and beat at low speed until well-blended and smooth.
  • Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
  • Garnish with whipped cream and fresh fruit.

Notes

**I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.  
A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes. 
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COCONUT CARAMEL MACAROONS

Coconut, caramel, and chocolate, oh my! These are scrumptious little bites of goodness. Easy and fun to make with just a few ingredients.

Chocolate and coconut are one of those quintessential food pairings. They just go together. Add caramel and…(this is where my mouth starts watering)…it becomes phenomenal!

I am a huge coconut fan. Living in Hawaii, we have an abundance of coconut – even fresh off the tree! My favorite way to eat coconut is right out of the coconut husk. But first, you have to get the coconut open, which I usually leave up to my husband and his machete!

Much can be said about the pleasures of eating coconut. Yet coconut is one of those foods that seems to ping-pong between the ‘good food’ and ‘bad food’ list, and if you’re confused about this, don’t worry – even the experts can’t quite agree.

The confusion starts because of the differences between the use of coconut oil in cooking and the use of coconut milk or coconut flesh. Both the American Heart Association and the National Heart Foundation recommend avoiding coconut oil for cooking, but their websites include recipes containing coconut milk. So while the experts continue their back and forth as to whether coconut is healthy or not, I will continue to enjoy it to the fullest (of course, in moderation)!

To Make This Recipe:

  • Start by preheating the oven to 350°F. Next, line two baking sheets with parchment paper or silicone pan liners to keep the macaroons from sticking to your pans.
  • Using a large bowl, toss together the coconut and flour until the coconut is evenly coated with flour.
  • Measure out the sweetened condensed milk, and set it aside. Then, using a microwave-safe bowl, add the unwrapped caramels and 2 tablespoons of sweetened condensed milk (taken from what is already measured out). Adding the sweetened condensed milk helps the caramels melt more smoothly and will make it easier to stir them into the remaining sweetened condensed milk.
  • Heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the caramel is melted and smooth. Allow it to cool for a few minutes.
  • Stir in the remaining 3/4 cup sweetened condensed milk and vanilla, and stir until completely incorporated.
  • Add the caramel/sweetened condensed milk mixture to the coconut, and stir until everything is evenly mixed together.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the prepared baking sheet, about an inch apart. Gently press any loose coconut into the cookie so they do not burn. If any tips are sticking up, they tend to burn quickly.
  • Bake for 12 to 15 minutes or until golden brown and fragrant. You want the tops golden brown and toasted, but not burnt. However, coconut does burn quickly, so you need to watch it closely. Cool completely on the baking sheets.
Unbaked
Baked

Dipping Chocolate:

  • Add 1 teaspoon of Crisco or vegetable oil to the chocolate before melting. This gives the chocolate a smooth, shiny finish and makes dipping easier. I like to use the microwave and heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
  • Dip the bottoms of the macaroons in the melted chocolate, and tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.

Chocolate and Caramel for Drizzling:

  • When the bottoms are set, drizzle any remaining chocolate over the top of the macaroons. The easiest way to do this is to put the melted chocolate in a sandwich bag. Seal the bag and snip off just a bit of the corner. Then drizzle the chocolate, using a back and forth motion.
  • For the caramel, melt a handful of unwrapped caramels (8 or 9) in the microwave, mixed with a teaspoon of milk or cream. This helps the caramels to melt smoothly and makes them easier to work with. Using the microwave, heat for 15 to 20 seconds at 50% power. Stir until the caramel is melted and smooth. Repeat if not melted enough. Put the melted caramel in a sandwich bag. Seal the bag and snip off just a bit of the corner. Then drizzle the caramel using a back-and-forth motion.

These can be stored in an airtight container at room temperature, but if you live in a warmer or humid climate, they will set up better in the refrigerator. I prefer to store my macaroons in the refrigerator. The chocolate and caramel set up firmer, so they are not as sticky, and it seems like the flavors come out more when they are chilled.

Coconut Caramel Macaroons

Coconut, caramel, and chocolate, oh my! These are scrumptious little bites of goodness. Easy and fun to make with just a few ingredients.
4.34 from 3 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Course cookies
Servings 25 cookies

Ingredients
 

  • 5 cups shredded coconut, 14-ounce bag
  • ⅔ cup flour
  • ¾ cup sweetened condensed milk
  • 7 ounces soft caramels, Kraft or Werther's Originals
  • 2 teaspoons vanilla

For Dipping:

  • 8 ounces semi-sweet or dark chocolate baking bars
  • 1 teaspoon Crisco or vegetable oil

For Drizzling on the Top:

  • leftover melted chocolate used for dipping
  • handful of soft caramels + 1 teaspoon of milk or cream

Instructions
 

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone pan liners.
  • In a large bowl, toss together the coconut and the flour until the coconut is evenly covered with flour.
  • Measure out the sweetened condensed milk, and set it aside. In a microwave-safe bowl, add the unwrapped caramels and 2 tablespoons of sweetened condensed milk (taken from what is already measured out). Heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the caramel is melted and smooth. Allow it to cool for a few minutes.
  • Stir in the remaining sweetened condensed milk and vanilla, and mix until completely incorporated.
  • Add the sweetened condensed milk/caramel mixture to the coconut, and stir until completely and evenly incorporated.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the lined baking sheet, about an inch apart. Press any loose coconut that sticks up into the cookie so it does not burn.
  • Bake for 12 to 15 minutes or until golden brown and fragrant. Cool completely on baking sheets.

Dipping Chocolate:

  • Melt the chocolate according to the instructions on the package, adding a teaspoon of Crisco or vegetable oil to give the chocolate a smooth finish.
    Microwave instructions: Using a microwave-safe bowl, heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
  • Dip the bottoms of the macaroons in the melted chocolate, and tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.

Chocolate and Caramel Drizzle:

  • When the bottoms are set, drizzle any remaining chocolate over the tops of the macaroons.
  • Melt a handful of soft caramels, 8 or 9, with a teaspoon of milk in a microwave-safe bowl. Heat 15 to 20 seconds at 50% power. Stir until the caramels are melted and smooth. Drizzle over the tops of the macaroons.
  • Store in an airtight container for 6 to 7 days. If your home is warmer or you live in a humid climate, store them in the refrigerator.

Notes

These freeze well. Freeze in an airtight container and consume within 6 months.
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SOUTHWEST CLUB WRAPS

If you are looking for a quick and healthy dinner idea that includes loads of flavor, look no further! These wraps are healthy, delicious, and completely satisfying.

We all need some go-to recipes that are easy and healthy, but we don’t want to sacrifice flavor just because we are trying to be healthy. And if you are anything like me, you want to break out of your salad rut once in a while. Don’t get me wrong, I love salads, but part of eating healthy consistently is keeping your food interesting. Wraps are a great way to mix it up, and honestly, the variations are endless!

Sauce: These wraps start with a southwestern-style sauce, ranch dressing, and barbecue sauce. I make a ratio suggestion for the ranch and barbecue sauce, but you can change that based on your preference. You can use any variety of barbecue sauce that you like. If you love barbecue sauce, add more! If you want a bit of heat to wrap, use a spicy barbecue sauce.

Cheese: You really can use any you like, shredded or sliced. My preference is Monterey Jack or Pepper Jack cheese, as I find they go perfectly with the other flavors of the wrap. I have even used sliced Gouda…and it didn’t disappoint! One suggestion, if you use shredded cheese, be sure to layer it on top of the sauce; the shredded cheese will stick to the sauce and will be less likely to fall out of your wrap when you are eating it.

Lunch Meat: Turkey works the best, as it is mild in flavor and allows the sauce to be the dominant flavor, and at the same time adds healthy protein to your wrap. However, you could certainly try other lunch meats and find a combination that you love.

Vegetables: This is where you can really get creative or even individualize the wraps. I love to load my wraps up with lots of lettuce; I’ve even used spinach when we had it growing in our garden. My husband loves olives, so I’ll load his up with extra. On the other hand, I don’t like olives, so I leave them out of mine. I do recommend using the peppers and cucumbers, as they add a nice crunch to the wrap.

For added flavor, we like to dip our wraps in the leftover sauce or make a little extra, if needed. We even save the leftover sauce for dipping carrots, bell peppers, or cucumbers. Our family prefers the ranch/barbecue combinations over just ranch for dipping vegetables. Try it!

My kids even enjoy getting involved in making the wraps to their liking, loading up on the things they like, and skipping the ones they don’t. I find they are more likely to eat vegetables if they have some control over which ones they get to eat. Otherwise, my kids will peek through the wrap suspiciously, concerned about what I might have slipped inside.

Southwest Club Wraps

If you are looking for a quick and healthy dinner idea that includes loads of flavor, look no further! These wraps are healthy, delicious, and completely satisfying.
No ratings yet
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Prep Time 20 minutes
Course Main Course, Side Dish
Servings 4 servings

Ingredients
 

Sauce:

  • ¾ cup ranch dressing
  • ⅓ cup barbecue sauce, (any brand will do)

For the Wraps:

  • tortillas, (use the large burrito size)
  • lettuce or spinach leaves
  • 2 tomatoes, thinly sliced
  • 8 ounces shredded cheese or sliced cheese, (Monterey jack or pepper jack)
  • 1 ripe avocado, sliced thinly
  • 1 large red bell pepper, sliced into thin strips
  • ½ of a cucumber, sliced into thin strips
  • ½ – 1 cup sliced black olives

Instructions
 

Sauce:

  • Combine the ranch dressing and the barbecue sauce in a small bowl. Mix well. Set aside.

Wraps:

  • Prepare all the vegetables by washing and slicing them as indicated on the ingredient list.
  • Begin assembling the wraps. Layout the desired number of tortillas. Start with the sauce, spread evenly over the entire tortilla, leaving about an inch around the edge. Layer the cheese and meat over most of the tortillas. Add the vegetables down the center of the tortilla.
  • Roll the finished wrap. To make a closed-end wrap, fold both the right and the left edges over the vegetables about one to two inches and then roll from the bottom. Be sure to press the ingredients into the center of the wrap as you roll the tortilla tightly.
    To make an open-ended wrap, fold only one edge and roll tightly.
  • If you make a closed-end wrap, cut the wrap in two and eat half at a time.
  • Use the leftover sauce to dip the wrap as you eat it.
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PEANUT BUTTER BALLS

Chocolate and peanut butter are an irresistible combination, and these classic peanut butter balls bring them together perfectly!

My mom made these almost every year around Christmas time. I remember watching her dip the peanut butter balls in the chocolate and hardly being able to wait until they were ready to eat! Growing up, these just became synonymous with Christmas for me. I now get to create the same anticipation for my kids as they patiently – or impatiently – wait for me to finish making these amazing peanut butter balls.

These are similar to traditional Buckeye Balls but have Rice Krispies, which give these the perfect crunchy texture. But unlike Buckeye Balls, the entire ball is dipped in chocolate.

I have a couple of suggestions that I believe take these traditional peanut butter balls to the next level:

  • Dark chocolate: Dark chocolate is healthier than milk chocolate or semi-sweet chocolate, and there are many actual health benefits to eating it (read more here). To me, dark chocolate tastes better as well, and it certainly gives these peanut butter balls more of a rich, decadent flavor.
  • Chunky Peanut Butter: Again, this is personal preference, but chunky peanut butter adds to the wonderful crunch of these balls. I would also recommend using natural peanut butter without so many artificial ingredients.
  • Toppings: You certainly can dip these in chocolate and call it a day. But if you want to elevate these balls to the next level, I highly recommend topping these with finely chopped salted peanuts. Not only will they look amazing, but the little extra salty crunch on top is a game-changer. Also, you can drizzle leftover dipping chocolate over the top for additional visual appeal. To make my peanut butter balls look delectable, I top half of them with chopped nuts and drizzle chocolate over the other half (instructions for adding the toppings are found in the recipe below).
  • Chocolate: Whenever you melt chocolate for dipping, it is always better to use baking chocolate bars found in the baking aisle instead of chocolate chips. They melt so much smoother, and you will have chocolate with a better consistency for dipping. Chocolate chips contain stabilizers that prevent them from melting into the correct consistency for a smooth coating when dipping.
  • Using shortening or vegetable oil with the chocolate: Adding a couple of teaspoons of shortening, vegetable oil, or even coconut oil to the chocolate you are melting helps the chocolate melt more smoothly and makes for the perfect consistency for dipping. My preference is shortening because of its natural flavor.

Peanut Butter Balls

Chocolate and peanut butter are an irresistible combination, and these classic peanut butter balls bring them together perfectly!
5 from 2 votes
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Prep Time 45 minutes
Chilling Time 1 hour
Course Dessert, Snack
Servings 48 Balls

Ingredients
 

  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 2 cups peanut butter, chunky or smooth
  • 1 teaspoon vanilla
  • 3 cups Rice Krispies

For Dipping Balls

  • 20 ounces of melting chocolate, either dark chocolate or semi-sweet chocolate. (use chocolate bars, not chocolate chips) **See notes
  • 2 teaspoons shortening or vegetable oil

Toppings:

  • ¼ cup finely chopped salted peanuts
  • Leftover dipping chocolate to drizzle on top

Instructions
 

  • In the bowl of a standing mixer, cream together the softened butter, sugar, peanut butter, and vanilla. Mix well.
  • Add the Rice Krispies and stir together on the lowest setting until completely incorporated. It's okay if some of the Rice Krispies get crushed.
  • Form the peanut butter mixture into 1-inch balls by squeezing the dough to compact it slightly and then rolling it into a ball. Place rolled ball onto a parchment paper or wax paper-lined baking sheet.
  • Once all the balls are rolled, place them in the refrigerator for one hour to allow the balls to chill completely.

Dipping the Peanut Butter Balls:

  • Cut up the chocolate bars into smaller pieces, and add to a microwave-safe bowl or glass measuring cup, along with the shortening or vegetable oil. Microwave on high in 30-second intervals, stirring after each interval. Continue until the chocolate is melted and smooth.
  • Drop the balls one at a time into the chocolate, and using a dipping tool or fork, remove the ball from the chocolate, tapping off the excess chocolate. Place the ball back on the baking sheet and immediately top with chopped nuts. Repeat with the remaining balls.
  • Once all the balls are done, return them to the refrigerator to allow the chocolate to set.
  • If you plan to drizzle leftover dipping chocolate over some or all the balls, allow them to chill for 20-30 minutes in the refrigerator. Give the dipping chocolate a good stir and pour it into a small zip lock bag, press the air out, and seal the bag. Snip off just a tiny bit of the corner and drizzle the chocolate in a back-and-forth motion over each ball. Return the pan to the refrigerator again to allow the chocolate to set.
  • Store in the refrigerator in an airtight container for five to six days. These also freeze well; place in an airtight container and eat within six months.

Notes

**Chocolate:  For best results when dipping the peanut butter balls, use baking chocolate bars found in the baking aisle. Do not use chocolate chips, as they contain stabilizers which prevents them from melting into the correct consistency for a smooth coating when dipping.
My preference for these balls is to use dark chocolate. Not only is dark chocolate better for you, I feel like it gives these peanut butter balls a bit of a more decadent flavor.
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EGGNOG SNICKERDOODLES

The perfect cookie for the holidays! The rich taste of eggnog combined with the soothing, warm flavor of nutmeg makes for a winning combination. These are sure to become your new favorite holiday cookie!

I have been making these cookies for years, and at this point, I don’t even know where the recipe came from. But over the years, this recipe has evolved little by little, from being a good cookie to becoming my family’s absolute favorite holiday cookie! Honestly, this recipe hardly resembles the original anymore, and with all of the crossing-off and rewriting I’ve done on my recipe card, it’s practically unreadable!

Even though this cookie is called an “Eggnog Snickerdoodle,” it initially did not have any eggnog in the recipe. That always bothered me. Wanting this cookie to be true to its name, I started adding eggnog to both the cookie dough and the frosting. And let me tell you, that simple change elevated this cookie from being “good” to “amazing!” My kids ask for this cookie every year, and I am happy to oblige. I usually make a double-batch of this recipe and freeze most of the cookies, so we have some on hand in the months following the holidays.

For this recipe:

  • Shortening vs. butter: This recipe calls for shortening, and for a good reason. Shortening is 100% fat, containing no water. Butter has both water and milk, and because of this, it will melt more quickly than shortening. Because butter melts quicker, using butter will result in a cookie that spreads out more and is flatter and crispier. Cookies made with shortening will tend to be softer and plumper. You definitely want a soft, plump snickerdoodle cookie.
  • Baking Sheets: After you have baked a batch of cookies and removed them from the pan, the tendency is to put another batch on the pan right away, especially if you are short on time. For plump, soft cookies, it is important to allow your baking pan to cool to room temperature before adding more cookie dough. Adding cookie dough to a hot pan – or even a warm pan – will start the dough softening and melting before it even gets into the oven. This will contribute to a cookie that spreads out too much in the oven. For a quick method of cooling your pans, run them under cool water for 20 to 30 seconds – or longer if needed, until cool – dry, and continue with your baking.
  • Cooling your Cookie: When you take your finished cookies out of the oven, let them rest for 3 to 4 minutes before attempting to remove them from the baking sheet. The cookies are way too soft to transfer right out of the oven. But don’t allow them to sit on the hot baking sheet longer than a few minutes. The heat from the cookie sheet will cause your cookies to flatten out even more. After 3 to 4 minutes, use a spatula and move the cookies to a cooling rack, which allows air to circulate around the cookie, cooling it quickly and evenly.

How to make these cookies:

  • Preheat oven to 350°F. Prepare baking sheets by lining them with parchment paper, or use silicone baking mats. Lining your baking sheet has two benefits: One, it prevents your cookies from sticking to the baking pan. Two, it creates a barrier between the cookie and the scorching hot pan. This helps to keep your cookies from over-browning – or even burning – as they bake.
  • Start by creaming the softened butter, shortening, and sugar in a large bowl of a standing mixer. Beat in the egg and rum extract. Beat until everything is creamy and well-combined.
  • In a small bowl, combine the eggnog and creamer, set aside.
  • In a medium bowl, combine all your dry ingredients – flour, salt, baking soda, and nutmeg. A whisk works best for mixing dry ingredients, as it is great at removing any lumps and keeps your dry ingredients light and fluffy.
  • Next, gradually add the flour mixture to the butter mixture alternating with the milk mixture, mixing between additions. Once everything is added, only mix until everything is combined. Do not overmix.
  • In a small bowl, combine the nutmeg and sugar, which you’ll roll the cookies in before baking. Shape dough into 1-inch balls, then roll in the nutmeg mixture. Place 2 inches apart on the baking sheet. Flatten slightly with a glass. **You don’t have to flatten the cookies, but you’ll get a prettier-shaped cookie if you do. Also, the icing will stay on better with a flatter cookie. Just don’t smash the cookie; you are only flattening them about halfway.
  • Bake for 10-12 minutes. Remove from the oven and rest for 3-4 minutes before removing the cookies to a cooling rack. Allow your baking sheet to cool completely before adding more cookie dough.**Quicker method: Rinse the pan with cool water for a few seconds and wipe dry.
  • Allow the cookies to cool completely before adding the icing.

For the icing:

  • Combine the confectioner’s sugar and eggnog, mix well. If needed, add more of the eggnog or sugar in small amounts until desired consistency is reached. It should be thick but pourable.
  • Using a piping bag, drizzle the icing onto the cookies. Allow the icing to set.
  • Store in an airtight container for 4 to 5 days.

Eggnog Snickerdoodles

The perfect cookie for the holidays! The rich taste of eggnog, combined with the soothing, warm flavor of nutmeg, makes for a winning combination. These are sure to become your new favorite holiday cookie!
4.67 from 3 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Course cookies, Dessert
Servings 3 dozen

Ingredients
 

  • ¼ cup butter, softened
  • ¼ cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon rum extract
  • ¼ cup eggnog
  • ¼ cup French Vanilla Creamer
  • 2 ¾ cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg

For Rolling Cookies:

  • ½ cup sugar
  • ½ teaspoon ground nutmeg

Icing:

  • 1 cup confectioner's sugar
  • 5 to 6 teaspoons eggnog

Instructions
 

  • Preheat oven to 350°F. Prepare baking sheets by lining them with parchment paper or silicone baking mats.
  • In a large bowl, cream the butter, shortening, and sugar. Beat in the egg and rum extract.
  • In a small bowl, combine the eggnog and creamer, set aside.
  • In a medium bowl, combine the flour, salt, baking soda, and nutmeg.
  • Gradually add the flour mixture to the butter mixture alternating with the milk mixture, mixing well between additions.

Rolling Cookies:

  • In a small bowl, combine the nutmeg and sugar. Shape dough into 1-inch balls, then roll in the nutmeg mixture. Place 2 inches apart on the baking sheet.
  • Bake for 10-12 minutes. Remove from the oven and immediately flatten the cookies slightly with a glass – do not smash the cookie, but press down about halfway. Allow the cookies to rest for 3-4 minutes before removing them to a cooling rack. Allow your baking sheet to cool completely before adding more cookie dough.
    **Quicker method: Rinse the pan with cool water for a few seconds and wipe dry.
  • Allow the cookies to cool completely before adding the icing.

For the icing:

  • Combine the confectioner's sugar and eggnog, mix well. If needed, add more eggnog or sugar in small amounts until desired consistency is reached. It should be thick but pourable.
  • Using a piping bag, drizzle the icing onto the cookies. Allow the icing to set.
  • Store in an airtight container for 4 to 5 days.

Notes

Freezing cookies: Freeze in an airtight container or freezer bag, and eat within six months.
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CANDY CANE KISS COOKIES

A rich, dark chocolate cookie topped with a peppermint candy cane kiss. I dare you to eat just one! These are perfect for all your holiday parties or cookie exchanges.

I love making cookies, especially at Christmas time. I even have some cookies that I only make at Christmas. This is one of them – and that is mainly because it’s the only time of year you can actually buy the Hershey’s Candy Cane Kisses. The combination of the rich, dark chocolate and the peppermint kisses is pure perfection!

These cookies never last long at our house, and I can’t blame the kids this time; I eat my fair share too! The bigger problem is keeping the kids from eating all the candy cane Kisses before I can get the cookies made!

This year, I struggled even to find Hershey’s Candy Cane Kisses. They are popular, and because they only release them at Christmas time, people buy them up quickly. But I was on a mission. It took running around to 4 different stores, but I found them! I grabbed four bags and danced out of the store! Don’t worry – I left a few bags for the next shopper.

One word of warning: these cookies are addicting! And I am not responsible for any overindulging!

Tips and tricks for these cookies:

  • I highly recommend using dark powdered cocoa. It gives these cookies a chocolate richness that is amazing. Regular chocolate cocoa is good but won’t give you the same depth of rich chocolate flavor.
  • One of the challenges with any “Kiss” cookies is the candy melting when you put them on hot cookies. I solve this by refrigerating the Kisses before I make the cookies. Having the Kisses chilled first makes a big difference in how they hold up once you put them on the cookie. So, before I even begin making the cookies, I unwrap the Kisses and place them in the refrigerator. Doing this a few hours ahead of time is even better. And remember to put the Kisses back in the refrigerator in-between batches.
  • Another trick to help your Kisses hold up with the heat is not adding them to your cookies as soon as they come out of the oven. Instead, when you take your cookies out of the oven, allow them to rest for 3-4 minutes on the cookie sheets before adding the Kisses. Then gently press the Kisses into the cookie. If a big crack forms in the cookie, gently press it back together.

Store cookies in an airtight container for up to 5 days.

Candy Cane Kiss Cookies

A rich, dark chocolate cookie topped with a peppermint candy cane kiss. I dare you to eat just one! These are perfect for all your holiday parties or cookie exchanges.
4.24 from 13 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Course cookies
Servings 3 dozen

Ingredients
 

  • ¾ cup butter, melted
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 egg
  • 1 ½ teaspoons vanilla
  • 1 ¾ cups flour
  • ½ cup unsweetened special dark cocoa powder
  • 1 teaspoon baking powder
  • ¼ tsp salt
  • ½ cup granulated sugar, for rolling cookies
  • candy cane Hershey's Kisses, unwrapped and chilled in the refrigerator

Instructions
 

  • Unwrap the Hershey's Kisses and put them in the refrigerator. (This is to prevent them from melting too much when you put them on hot cookies). Be sure to return them to the refrigerator in between batches.
  • Preheat oven to 375°F.
  • Prepare your cookie sheets by lining them with parchment paper or silicone baking mats.
  • In a standing mixer, cream together butter and sugars, creaming well.
  • Add egg and vanilla, beat well.
  • Mix flour, powdered cocoa, baking powder, and salt with a whisk.
  • Add the dry ingredients to the wet ingredients, and mix just until combined. Do not over mix.
  • Shape and roll cookies into 1 inch balls. Roll in sugar and place on prepared baking sheet.
  • Bake in preheated oven for 8-10 minutes.
  • Allow the cookies to rest on your cookie sheet for 3-4 minutes. This allows them to cool slightly before adding the Kisses. Next, place a Hershey's Kiss in the center of each cookie, pressing down gently. The cookie should spread out and crack slightly. If needed, press larger cracks back together gently.
  • Move cookies to a cooling rack to finish cooling.
  • Wait to add more cookie dough to the baking sheet until the baking sheet has cooled. For a quicker method, run the pan under cool water for a few seconds, dry the pan and continue.
  • Store cookies in an airtight container for up to 5 days.

Notes

Freezing cookies: Allow cookies to cool completely. Freeze in an airtight container, and eat within six months.
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