Mint Oreo Cookie Ice Box Cake...

Afternoon friends!! Today I am sharing a super simple recipe for you all. This is one we have been enjoying this summer, especially when temperatures are high and you don't want to turn on that oven. Today's ice box cake was one the kids could help me assemble and then we all enjoyed. It was so dang yummy!

{Mint Oreo Cookie Ice Box Cake}

2 packages mint Oreo cookies

1 container whipped topping

In a 9x13 pan, alternate with layers of cookies and whipped cream topping. Break up cookies to completely cover each layer of cookies. End with a layer of whipped cream. Top with leftover crushed cookies or sprinkles. 

Print Recipe Card HERE

Enjoy!

XO Danielle

Lemon Cookies With Vanilla Glaze...

Today I am sharing one of my new favorites treats. A friend at church shared this recipe with me a few weeks back. (It is originally from Itsalwaysautumn.com ) I couldn't wait to make these cookies. Lemon is one of my favorites. Whether it is a cake or a cookie, I am totally on board. My friend had warned me though that these sweet treats were addicting and I might want to make them when I knew I could share them. Boy am I glad I took her advice. I made these to bring over to a friends for dinner and pool time. By the end of the night 2 1/2 dozen cookies had been gobbled up. They were that good my friends! These have now made it to my regular cookie making rotation. It's so nice having a change from my typical chocolate chip cookies I make each week. These were also super easy to make. I made a video of the process, so you guys could come along with me and make them yourselves :)

I also made a recipe card below. I've been converting all my recipes to 4x6 cards and plan to put them in a fun card holder, once I print off all my cards. It's only 17 cents to print at Costco. I think all this organizing is my version of nesting. I can't get a nursery ready, since we'll be moving just a few weeks after Miss Tallia is born, so creating a bit of organization in my life has been my nesting go to this trimester. :)

Lemon Cookies With Vanilla Glaze

Cookies:
1 lemon cake mix
8 oz. cream cheese
1/2 cup butter, softened
1 egg
1 tsp vanilla

*Use 1 tbl flax seed + 3 tbl water to replace 1 egg

Glaze:
2 tbl butter
2 cups powdered sugar
2-3 tbl milk
1/2 tsp vanilla


Cookies: Soften cream cheese and butter. Mix cake mix, cream cheese, butter, egg, and vanilla together until butter and cream cheese are fully incorporated. Cookie dough will be quite thick and sticky. Chill for at least 2 hours. Grease hands and roll into ping pong size balls. Place on a lightly greased baking sheet. You can also use a greased cookie scoop. Bake @350' for 9-11 minutes, until tops are cracked and cookies are just puffed. Cool on a cooling rack.

Glaze: Melt two tablespoons of butter in a small saucepan or in the microwave. Remove from heat. Whisk in powdered sugar, vanilla, and 2 tablespoons of milk. Add more milk to reach desired consistency. Drizzle or pipe over cookies.

Print Recipe Card HERE

XO Danielle

Pregnancy Cravings: Yellow Cake with Strawberries and Chocolate Frosting...

Morning lovelies! I hope you are all doing well this Monday morning and that your Easter weekend was filled with love and joy. We had fun with family, celebrating the resurrection of our Savior. It was a good time. I'll be sure to share pictures soon.

A few days before Easter weekend, I had another pregnancy craving hit me hard. This was one that I had been trying to push aside, but after a few days I decided to give in. I was craving something with chocolate frosting. I was feeling pretty adventurous, so I decided to make a yellow cake with chocolate frosting. This cake was quick to whip together and the frosting is one of my favorites! I added some strawberries in for fun.

I made a two layer cake. In between my two layers of cake were a layer of chocolate frosting, sliced strawberries with a light sprinkle of sugar, and then another layer of chocolate frosting. Once I added my top layer of cake, I used the rest of my frosting for the top and sides. I still had some strawberries leftover, so I sliced a few for a fun topping. The kids requested chocolate sprinkles, so that is what is on top of the cake, in the center of the strawberries.

This cake came together rather quickly and was such a fun treat. I definitely had to take some papaya enzyme (for heartburn) for this sweet baby, but it was oh so worth it ;)

Quick Yellow Cake 
(From my Kitchenaid manual)

2 1/4 all-purpose flour
1 1/3 cups sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 cup milk
1 tsp vanilla
2 eggs

Combine dry ingredients in a mixing bowl. Add shortening, vanilla, and milk. Mix well. Scrap sides of bowl. Add eggs and mix well again. Pour batter into two greased 8- or 9- inch round baking pans. Bake at 350' for 30-35 minutes, or until toothpick comes out clean when inserted in the center of cake. Cool completely on a wired rack.

One Bowl Buttercream Chocolate Frosting

6 tbl shortening or butter
2 2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup milk
1 tsp vanilla

Beat all ingredients in a bowl. Add extra milk to reach desired consistency. Makes about 2 cups of frosting.

Enjoy!

XO Danielle

Oreo Bundt Birthday Cake...

In January we celebrated Libby's ninth birthday. For her birthday, she requested an oreo cake. I shared it originally on instagram here. I believe I made a few empty promises of sharing the recipe the following week, but life happened and here I am months later finally get around to it. Sorry friends :)

Originally she wanted a cake from the store, but I was trying to steer her away from something store bought and onto something homemade. We went to the store and got the goodies to make her own oreo cake. Once she saw she could have a hand in making it, she was on board with homemade.

We made a chocolate boxed mix cake and baked it in a bundt pan. The key to baking with a bundt pan, is to make sure you generously grease the pan. This helps to prevent it from sticking in the pan when you go to invert it.  

Once it was cooled, I topped it with my five minute buttercream frosting. We used one package of oreos. Half of it we crushed in a gallon bag for sprinkling. The other half we cut into halves and placed on top of the cake. This cake was seriously so simple to assemble. I used the leftover oreos and frosting to top an additional chocolate 9x13 cake. I wanted to make sure we had enough cake for all of our family and friends that came to help us celebrate Libby's birthday. I am glad I made an extra cake because with 20+ people at our house we gobbled up all that cake.

I love simple cakes like this. They look like they took you forever, but in actuality they take very little time at all. They are also great when little hands want to help. 

XO Danielle

Soft Sugar Cookies...

Morning lovelies! This past week we had a few slow days at home. Miss Priss was under the weather, so we spent a lot of time watching movies and being cozy. During that down time, I got to try out a new sugar cookie recipe. This one makes a lot of cookies. I used a large biscuit cutter and I was able to get 28 cookies. If you use a smaller cookie cutter you'd get a whole lot more. The frosting that accompanied the recipe was super yummy too. I've included both recipes below. Enjoy!

{Soft Sugar Cookies}

1 cup butter
2 cups white sugar
7 cups all-purpose flour
4 tsp cream of tartar*
1 cup shortening
2 eggs
2 tsp baking soda
3 tsp vanilla
8 tbl milk

Cream butter and shortening together. Add sugar and mix well. Add eggs, milk, and vanilla. Mix well. Add dry ingredients and mix. Dough should not be sticky. Add more flour if needed. Place dough in a bowl and cover with plastic wrap. Chill in refrigerator for 30 mins or overnight. Roll out onto a lightly floured surface. Cut into desired shapes. Bake at 400' for 6-7 minutes. Cool before frosting.

I used a biscuit cutter for larger cookies. I baked them for 10-11 minutes.

* you can substitute baking powder for the cream of tartar called for in this recipe

Fluffy Butter cream Frosting

1/2 cup shortening
1 tsp vanilla
2 tbsp milk
1/2 cup butter
4 cups powdered sugar

Cream butter and shortening together. Add vanilla and milk. Add powdered sugar, one cup at a time. Frosting will be thick. Add extra milk to thin out frosting if desired.

I whipped mine in my mixer for a few minutes to make the frosting extra fluffy.

XO Danielle

Gooey Butter Cake...

I am an avid recipe writer downer. I love to peruse friends cookbooks to find little gems hidden. It was on one of these perusals, I came across this cake recipe. It is one my sisinlaw Holly has made many times. I wrote down the recipe and tucked it into my recipe binder...

Well that was a number of years ago. I rehappened upon this recipe last week, when I was dejunking my recipes. I knew it had to be fate because this mama was craving a sweet treat something fierce. I checked my pantry and saw I had the stuff to make it. It was like angels singing people...telling me this cake had to be made. I made it that very afternoon.

It's super quick to make and was perfect for our Monday night family night treat. We all had seconds. It's just so delicious!!

Gooey Butter Cake

Bottom layer
1/2 cup melted butter
1 box yellow cake mix
1 egg

Combine bottom layer ingredients together. Next, press batter into a greased 9x13 pan.

Now move onto top layer....

Top layer
2 eggs
8 oz. softened cream cheese
1 tsp vanilla
1 lb. powdered sugar

Cream together all top layer ingredients. Pour over batter in pan. Bake @350 for 30-35 minutes.

This cake is meant to be gooey, so don't second guess yourself. When it is lightly brown around the edges, you're cake is done. Allow to cool. Sprinkle a bit of powdered sugar on top, cut into slices, and serve :)

Enjoy friends!!!

XO Danielle

Peanutbutter Chocolate Fudge...

Morning lovelies!! How's your Monday going so far? Yesterday I finished the new Nicholas Sparks book, See Me. Have any of you read it? It was such a good read. I couldn't put it down. I spent most of Sunday curled up in bed with the cat, reading. It was a wonderful, relaxing way to spend my Sunday afternoon.

I also hopped on here and got some posts scheduled for the week....you could say it was a productive weekend :)

Remember Saturday when I shared my foolproof fudge recipe? Well today I wanted to share that peanutbutter fudge recipe I mentioned. This is probably my favorite type of fudge. In my book, you can't go wrong when you join peanutbutter and chocolate. They're a dynamic duo.

This recipe is quick and easy, just like my fool proof fudge. It also makes a ton. We brought this to a recent homeschooling activity and everyone loved it.

I know your family will too :) Enjoy!!

Peanutbutter Chocolate Fudge

2 cups semi-sweet chocolate chips
2 cups Reese's peanutbutter chips
1 (14 oz.) can condensed milk
dash salt
1 1/2 tsp vanilla

In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in vanilla. Spread evenly into a foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off foil and cut into squares. Store in a loosely covered container, at room temperature.

XO Danielle

Foolproof Chocolate Fudge...

It's that time of year friends...

That time of year when the weather chills and all I want to do is seek refuge in a warm kitchen, with delectable things being created.

Last week was a particularly cold day here in the desert. I checked our pantry for what treat I could make my family and fell upon two cans of sweetened condensed milk. Fudge immediately came to mind. Oh how I love fudge. It truly is delicious:) 

I made two batches of fudge to share with friends and family. This morning I'm sharing my recipe for the first batch. My second batch included peanutbutter, which I'll share next week.

Here's the simple recipe. It's one I received from a sweet friend at church, almost 11 years ago. Thanks Sister P. This fudge truly is just what the title says...foolproof. It's an easy peasy treat to whip up and makes a ton, so you can share with friends...or not. I won't judge ::wink wink:: :)

Foolproof Chocolate Fudge

3 cups semi-sweet chocolate chips
1 (14 oz.) can condensed milk
dash salt
1 1/2 tsp vanilla

In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in vanilla. Spread evenly into a foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off foil and cut into squares. Store in a loosely covered container, at room temperature.

XO Danielle

Chewy Brownie Mix...

Morning lovelies!! How are you loving the new blog layout and all the goodies I have been adding? I hope you guys are finding it easy to navigate, as I continue to work out the kinks. My goal is to have it all fixed, updated, and ready to go by the end of the month. I am keeping both fingers crossed on that one. At the same time I am working on an Ecookbook for you guys.....think quick meals for everyday cooking. I can't wait to get it finished and ready for you guys to use. I think you are really going to like it. It is chock full of our family's favorite quick meals. Just what all us mamas need right? Yummy and quick is my food language :)

Over the weekend I worked on another yummy ready-made mix. Today we are talking brownies. We all love them right? Chewy, chocolate goodness...oh yeah baby! I can't get enough of them! I love to sprinkle a bit of powdered sugar on top. Yum! This mix is simple to throw together. I do this one in a very large bowl. My kitchen-aid mixer bowl is not big enough for this mix. I use a wire whisk and mix it by hand. I then store it in an air-tight container. Don't forget to label and date it as well.

I love knowing that I have brownie mix ready to go whenever the need to bake some yummy goodness arises (brownies are totally a need haha). I also like to do a double batch when I make the brownies...it keeps those hungry tummies at bay for a bit longer. A double batch of this recipe will make one 9x13 pan. If you only make one batch, then you will be using an 8x8 pan.

This brownie mix will last 10-12 weeks in your pantry. Don't be afraid to add some goodies to the brownies when you bake them (but not to the mix). You can add chocolate chips, peanut-butter chips, nuts, fruit (in place of eggs), etc. Get creative and have fun!

Brownie Mix

6 cups all-purpose flour
4 tsp baking powder
4 tsp salt
8 cups sugar
1 (8oz can) unsweetened cocoa powder

In a large bowl, combine ingredients until evenly distributed. Store in a large air-tight container. Don't forget to label and date your container! This mix will last 10-12 weeks on your pantry shelf. Store in a cool, dry place.

Our Favorite Brownies

1/4 cup coconut oil (or butter)
2 eggs, beaten
1 tsp vanilla extract
1/4 cup water
2 1/4 cups brownie mix
1/2 cup chopped nuts (optional)

Preheat oven to 350'. Grease a 8inch square pan. Combine oil or butter, eggs, vanilla, water, and brownie mix in a large mixing bowl. Beat until smooth. Stir in nuts, if using. Pour into prepared pan. Bake 35-40 minutes, until edges separate from pan. Sprinkle with powdered sugar or top with my favorite butter cream frosting or my chocolate frosting. Yum!

Have you tried my other mixes yet? Let me know :)

XO Danielle

Best Strawberry Shortcake Ever...

Happy June y'all! I look forward to my time at Blissful and Domestic every month; it's just such a joy to visit with y'all! In honor of the beginning of summer {can you even believe summer's here?}, I wanted to share my all-time favorite Strawberry Shortcake recipe. It's a three part-er because I make the pound cake for the base,  the strawberries for pouring and the whipped cream for topping, so from the ground up, this is one fresh summertime treat!

Pound Cake Ingredients:

• 1
  1 cup butter softened
  2 cups sugar
  4 eggs
  3 cups all purpose flour
  1/2 teaspoon baking soda
  1/4 teaspoon salt
  1 cup buttermilk
  1 tsp. vanilla

Directions:

1. Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
2. Add eggs, one at a time, beating after each addition.
3. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Stir in vanilla.
5. Pour into greased and floured 10-inch tube pan.
6. Bake at 325 degrees F (163 degrees C) for 1 hour.
7. This cake {original recipe altered from here} turns out moist and delicious every time. You can enjoy it warm right out of the oven or use it as the base for strawberry shortcake like I'm doing today. Next up, we're going to make macerated strawberries for topping the cake. I prefer to make these the night before I'm going to need them and store them in the fridge to chill.
8. Macerated Strawberries Ingredients:
9. 2 pints fresh strawberries
10. 1/4 cup sugar
11. Directions:
12. Wash strawberries and remove hulls. Slice berries and place them in a ziploc bag. Pour sugar on top of sliced berries, zip that baggie closed and shake all around to mix it up real good. Now let it sit out for about an hour and watch those berries become all juicy. I store mine in the fridge overnight to chill well.
13. These are so doggone easy to make and just delicious drizzled over pound cake. So yummy! Now on to the fresh cream topping.......
14. Homemade Whipped Cream Ingredients:
15. Pint of fresh whipping cream
16. 4 tablespoons of sugar
17. Directions:
18. I pour both ingredients into my trusty mixer and set on the highest speed without splashing. As it begins to thicken, I increase my mixing speed till by the end, it's on full speed. It only takes a couple of minutes to turn out the richest, creamiest whipped cream; Cool Whip just can't even begin to compare. 
19. I try to always have some fresh cream in the fridge for those desserts that just cry out for a cool topping of cream. There's just nothing like it for topping fresh fruits for an easy summertime dessert or to be the crowning glory on strawberry shortcake.
20. Well there you have it. A delicious summertime dessert that'll be a big hit at your summer gathering. Enjoy y'all!

XO Amy - The Little Farm Diary 

Easy Peasy Sugar Cookie Bars...

Yesterday I slept in....like really slept in....like I woke up and it was 9:30 in the morning. What!! That never happens. I had woke up super early with a HUGE headache, took some medicine and went back to bed. Those sweet red heads of mine must have known I was exhausted because they quietly red and watched brain pop videos, while Mama slept.

When I finally did get up for the day, I decided we needed to make a sweet treat together. I decided on sugar cookie bars. Have you all tried these before? Oh my gosh! They are so dang delicious. The perfect treat!

This recipe is one of my favorite cookie bar recipes. Enjoy!

Sugar Cookie Bars

1 cup butter, at room temperature

2 cups white sugar

4 eggs

2 tsp vanilla

5 cups all-purpose flour

1 tsp salt

1/2 tsp baking soda

Preheat oven to 375. Grease a cookie sheet with edge (jelly roll pan). In a mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla. Next add dry ingredients.. Mix until just combined. Spread onto baking sheet. Use hands to really spread out the dough. Spray your hands with some cooking spray to prevent sticking. Bake for 15-20 minutes, until golden around the edges. Once cooled, spread with icing and sprinkles.

Fluffy Buttercream Icing

1/2 cup butter

1/4 cup milk

2 tsp vanilla

4 to 5 cups powdered sugar

combine all ingredients until well blended. Add more or less powdered sugar, according to desired consistency. 

Don't forget to top your bars with cookies. We only had Halloween and Christmas colored sprinkles, so the kids decided to combine the two. We now have a multi colored extravaganza going on. These bars are delicious no matter the color of the sprinkles. :)

XO Danielle

Chewy Brownie Mix...

Morning lovelies!! How are you loving the new blog layout and all the goodies I have been adding? I hope you guys are finding it easy to navigate, as I continue to work out the kinks. My goal is to have it all fixed, updated, and ready to go by the end of the month. I am keeping both fingers crossed on that one. At the same time I am working on an Ecookbook for you guys.....think quick meals for everyday cooking. I can't wait to get it finished and ready for you guys to use. I think you are really going to like it. It is chock full of our family's favorite quick meals. Just what all us mamas need right? Yummy and quick is my food language :)

Over the weekend I worked on another yummy ready-made mix. Today we are talking brownies. We all love them right? Chewy, chocolate goodness...oh yeah baby! I can't get enough of them! I love to sprinkle a bit of powdered sugar on top. Yum! This mix is simple to throw together. I do this one in a very large bowl. My kitchen-aid mixer bowl is not big enough for this mix. I use a wire whisk and mix it by hand. I then store it in an air-tight container. Don't forget to label and date it as well.

I love knowing that I have brownie mix ready to go whenever the need to bake some yummy goodness arises (brownies are totally a need haha). I also like to do a double batch when I make the brownies...it keeps those hungry tummies at bay for a bit longer. A double batch of this recipe will make one 9x13 pan. If you only make one batch, then you will be using an 8x8 pan.

This brownie mix will last 10-12 weeks in your pantry. Don't be afraid to add some goodies to the brownies when you bake them (but not to the mix). You can add chocolate chips, peanut-butter chips, nuts, fruit (in place of eggs), etc. Get creative and have fun!

Brownie Mix

6 cups all-purpose flour
4 tsp baking powder
4 tsp salt
8 cups sugar
1 (8oz can) unsweetened cocoa powder

In a large bowl, combine ingredients until evenly distributed. Store in a large air-tight container. Don't forget to label and date your container! This mix will last 10-12 weeks on your pantry shelf. Store in a cool, dry place.

Our Favorite Brownies

1/4 cup coconut oil (or butter)
2 eggs, beaten
1 tsp vanilla extract
1/4 cup water
2 1/4 cups brownie mix
1/2 cup chopped nuts (optional)

Preheat oven to 350'. Grease a 8inch square pan. Combine oil or butter, eggs, vanilla, water, and brownie mix in a large mixing bowl. Beat until smooth. Stir in nuts, if using. Pour into prepared pan. Bake 35-40 minutes, until edges separate from pan. Sprinkle with powdered sugar or top with my favorite butter cream frosting or my chocolate frosting. Yum!

Have you tried my other mixes yet? Let me know :)

XO Danielle

Double Cake Batter Cookies...

Morning lovelies! Today I have a yummy cookie recipe for y'all. The boy was wanting to bake some cookies, so he browsed through a few books I had gotten from the library and found this gem of a treat. It is from The Girl Who Ate Everything. This cookbook has tons of scrumptious looking recipes. I can't wait to make more from this book. Keagan was able to make this recipe with little help (he is getting so big). We shared these at our homeschool writing club a few weeks back and they were a big hit! They are totally addicting!

Double Cake Batter Cookies

-Cookies-
1 (15.25 oz) yellow cake mix
2 eggs
2/3 cup oil
1/4 cup rainbow sprinkles, plus extra for topping

-Cake Batter Frosting-
6 tbsp. butter, softened
 3 1/2 cups powdered sugar
1 tsp vanilla
3/4 cup vanilla cake mix
4-6 tbsp milk

-Directions-

Preheat the oven to 350'. In a large bowl, combine cake mix, eggs, and oil. Blend well. Fold in sprinkles. Drop by rounded tablespoons onto a greased baking sheet. Bake for 8-10 minutes. The cookies will still be pale in color. Remove from the oven and let them cool on the cooking sheet.

For the frosting, mix butter, powdered sugar, vanilla, cake mix and 4 tbl of milk together in a medium size bowl. Beat until fluffy, adding 1-2 tbl spoons of milk if needed.

Frost cooled cookies and top with sprinkles :)

Enjoy!

XO Danielle

Oreo Cookie Truffles

Today I am sharing another yummy holiday treat. One of my favorite candies has got to be truffles. They are absolutely delicious and oh so chocolately. I remember when my grandparents would send a Russel Stover box of chocolates at Christmas time. I use to search for the truffles. They only put a few in each box, so I wanted to find those truffles before my brother did. I've been thinking a lot about those truffles recently that I use to try to hide from my brother and I decided to make some truffles myself at home. These things are addicting people, which is why they will need to become a holiday special treat, so this mama doesn't eat them all the time....cause seriously lovelies I would. They are that good people! You have been warned :)

They are easy to make and only take a few ingredients. Oh and did I mention they are a crowd pleaser too? Cause they are! These would make a fun gift to give a friend or keep them all for yourself. This is a no judgement zone. Promise:)

Ready to make some Oreo Cookie Truffles?

Let's get to it!

Oreo Cookie Truffles
36 Oreo cookies
4 oz. cream cheese
colored melting chocolates or semi sweet chocolate chips (about 16 oz.)


Place Oreos in a food processor and crush finely. Next add cream cheese and mix until combined. Reserve 1/4 cup of cookie crumbs for topping. Shape into 1-inch balls. Dip into melted chocolate and place on a baking sheet. To easily dip truffles, use two forks to roll the truffle around in the chocolate. Remove with forks, allowing the chocolate to dip back into the bowl. Place in fridge for 1 hour or until firm. Once firm, store in an air tight container.

Makes 40 truffles

What treats are you making this week?

XO Danielle

P.S.
See how I made this fun plate HERE

Hershey Kiss Peanut-butter Cookies

We've been baking up a storm lately, trying to get as many holiday treats baked this week as we can. One of my favorites have got to be Hershey Kiss Peanut-butter Cookies. They are chewy, sweet, and oh so delicious. This past weekend the kids and I whipped up a few batches to share with friends. We used this recipe. This has become my go to peanut-butter cookie recipe. I can't get over how soft and chewy these cookies are. Total yum fest! What cookies have you been whipping up lately?

XO Danielle 

Peppermint Hot Chocolate

Easy Homemade Peppermint Hot Chocolate. A decadent at home hot chocolate perfect for the holidays. Hot chocolate is one of my favorite drinks during the cold winter months. Making hot chocolate at home is so simple and tastes much better than store bought. In honor of the season, I decided to spruce up my homemade hot chocolate with a touch of peppermint. The result is a thick, creamy, hot chocolate perfect for the holidays. Some like to use cocoa in their hot chocolate I prefer to use semi sweet chocolate chips. It’s more of a drinking chocolate than a hot chocolate. Thick, decadent and rich.

I lightened up the hot chocolate by using low fat milk, semi-sweet chocolate chips and no added sugar.

You can make this Peppermint Hot Chocolate in the microwave or on the stove top. This recipe couldn’t be simpler. To make this Hot Chocolate heat milk in a medium saucepan. Once milk is nice and hot add in the chocolate chips. Stir occasionally and whisk until the chocolate has melted. Pour into two mugs and top with whipped cream and crumbled peppermint.

Grab a good book and get warm and cozy with this Peppermint Hot Chocolate.

Skip the store bought and try this at home version!

Recipe:

Serves: 2

Cook time: 5 minutes

Prep time: 5 minutes

INGREDIENTS

2 cups 1% milk

1 cup semi-sweet chocolate chips

1/4 teaspoon peppermint extract

whipped cream for garnish, if desired

crushed peppermint for garnish, if desired

DIRECTIONS

Add milk to a medium saucepan. Heat milk but do not boil. Keep an eye on it. Once milk is nice and hot add in the chocolate chips. Stir occasionally until the chocolate chips have melted. Whisk the hot chocolate to make sure all of the chocolate chips have melted. (For me they seem to get stuck on the bottom of the pan). Stir in peppermint extract. Divide hot chocolate between two mugs. Top with whipped cream and crushed peppermint if desired.

XO Kelley  -- Find more yumminess from Kelley on Chef Savvy :)

Monkey Pull-Apart Bread...

 

Was anyone else surprised when daylight savings happened? Last Sunday, we woke up in a hurry thinking that we had over slept. The clock on the stove said it was five minutes past 8 and we have to leave for church around 8:40. I had no clue how we were going to get everyone ready and out the door on time. I mean come on ladies! Who can even get themselves ready in under 20 minutes? I try and try, but to no avail. It would just so happen that this Sunday Miss Priss woke up with a bad case of the sniffles, so I decided to take one for the team and stay home with the red headed girl....well really I was more than happy to stay home. I no longer had to challenge myself to get ready at a speedster's rate. As Libby and I settled down on the couch, Hubby quickly hopped in the shower. I decided to check my updates on my phone. Then I saw the time and things started clicking into place. I remembered it was November 2 and that it was time to turn the clocks back an hour. I let Hubby know, so he could take his time in the shower and I started thinking about what I would do with an extra hour in my day.

I know most Mamas would think an extra hour of sleep or maybe an extra chore around the house....or maybe an extra episode of Gilmore Girls (it's on Netflix now ya know?) I however decided to bake something. Anytime I am itching to do something creative, I always fall back on baking. It's just too fun! I had recently been at the grocery store and seen a recipe for monkey bread. I grabbed a few cans of refrigerator biscuits in the hopes of making this yummy treat. I knew today would be a perfect day to create it.

It only required a few simple steps and some ingredients from my pantry. I got this recipe from Pillsbury.com and modified it for what I had on hand. It is definitely a keeper!

Monkey Bread

1/2 cup white sugar
1 tsp cinnamon
4 can of refrigerated biscuits (7.5 oz each)*
1/2 cup raisins
1 cup brown sugar
3/4 cup melted butter or margarine

*If you use the jumbo biscuits you will only need two cans

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In a large plastic storage bag, mix granulated sugar and cinnamon. Next, Separate the biscuits and cut each one into quarters. Place in your plastic bag. Shake biscuit pieces in bag to coat. Arrange in greased pan, adding raisins among the biscuit pieces. In a small bowl, mix your brown sugar and butter. Next, pour your butter mixture over the biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto a serving plate. We cut ours like a piece of cake and then let the littles pull apart their slice to eat. Super scrumptious! 

What have you gals been baking lately?


XO Danielle