Easy Easter Cookies

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I don’t know about anyone else, but lately I feel as though time has been getting away from me more and more. There ALWAYS seems to be some much to do and just never enough time. I figured that adding one more kid to the mix a little over a year ago, wouldn’t upset the running of our smooth engine (ha ha..) of a household, but I couldn’t have been more wrong.  Two kids, no big deal. Three kids…absolute insanity. I never realized how unraveled everything could get being twisted and pulled like a piece of taffy ALL DAY LONG.

Never the less things I used to have time for, I just don’t anymore. So when I do make something, it needs to be quick, easy and of course fun! I volunteered to make the cookies for my daughter’s preschool class, because I haven’t made anything in a bit and I was feeling the desire to get in the kitchen and create.

Miniature colored dough bunnies and carrots cookies


I’m not sure how other Mom’s out there in the world balance kids, a relationship and all the other things that life blesses us with, but for me I had to let go of some of my passions in order to give my children the attention that not only they need, but which they deserve. What that means for this brief moment in time is letting go of trying to make sufficient time to create elaborate decorated cookies, cupcakes, cakes and cake pops. Because try as I might, I am unable to balance that act of doing time intensive creations and  caring for my kids properly.

Let me just add that the little guy is such a PIA , a cute one though and right now and is into EVERYTHING, so until that level of curiosity can be tamed as his independence grows, my stuff needs to be put on a shelf for the meantime figuratively and literally. I may moan about it at times, but overall it’s really fine because I love hanging with my peanuts, they’re awesome. I have also found other things to fill in the tiny cracks of time I find throughout the day, which quells that need to constantly create for now.

But when I do decide to be creative in the kitchen, playing it smart counts for everything. I’ve come to realize and embrace that the abundant plate that life has given me at this point in my life always borders on being full, so there is little to no room for outer distractions or extra time intensive work. Which brings me to these cookies. Quick, easy, fun to make and especially eat, they were a hit among the kids and teachers alike.

colored dough carrot cookies for easter

 When I started making these I had one idea in mind, but since I had dough left over I made a whole bunch of goodies. And they all started with theses bad boys.

Large chocolate cookies with colored dough carrots

 Simple round scalloped cookies with colored dough piped on them to look like carrots. They bake together and prep and clean up is super fast….like really super fast.


This is what you will need….

  • Chocolate Sugar Cookie Dough
  • Vanilla Sugar Cookie Dough
  • Orange and Green Gel Food Coloring
  • Decorating Bags
  • Cookie Cutters in whatever shape you like
  • Food safe markers (black)
  • Large round pink sprinkles

Now for cookies I have to admit I use two recipes that I myself did not create. I exclusively use two sugar cookie roll out recipes from LilaLoa. Her End-All for Chocolate Cookies and Vanilla 2.0 Cookie recipes are hands down the best and since trying them out, never found another reason to even try another recipe. So if you are needing or wanting to try new cookie dough recipe these are it. They bake perfectly every time and seriously don’t spread at all. ( Have I mentioned how much I LOVE theses recipes???)

Anyhooooo, You can begin by coloring some of the vanilla sugar cookie dough with the food coloring.

Colored dough decorated carrot cookies


 A little of this goes a very looooong way so make an appropriate amount for your baking needs. Start by adding a little water to the cookie dough and mixing it up, so that it becomes very soft and will be easy to pipe out of a decorating bag onto the cookie. But do not add so much water that it becomes liquid like, you just want it to have semi soft peaks. When you get it to the desired consistency add in a few drops of food color to achieve the color you want. Then repeat this process for the second color. Bag the mixture into a decorating bag and just place it to the side for a minute. I the meantime roll out an cut your cookie shapes. 

When all your dough is rolled and paced on a baking sheet you can start adding the carrots. I practiced a bit on a piece of wax paper first to see how I wanted to make them.

colored dough practice carrot cookies


I started with the actual carrot first. Just a bunch of zig zaggy lines.

pipe colored dough carrots onto cookie


And then I added the greenery on top. Just a bunch of vertical wavy lines worked perfectly.

greenery carrot top cookies


And then I baked those dad boys up!

Colored dough carrot cookies easter


Remember when I told you not to add too much water???? Well in these guys case I sort of overdid it ūüôĀ But you can get better lines like I did on these carrot cookies I made last year , but only if you keep the consistency a bit tighter. These were for a bunch of three and four year old, so I’m pretty positive they didn’t care about the loss of detail on my cookies as much as I did.

Either way I had so much fun making them (and my kids did too!) that I made a whole bunch of miniature versions as well! I just used a whole bunch of scalloped mini cutters I had, I believe Wilton makes them.

mini carrot cookies easter colored dough


And then because these were so fast and easy, my mind started wandering and I figured I better add in some bunnies to the mix, so those carrots would not go to waste!!! Makes sense right????

mini bunny cookies for easter

 For the bunny noses I just used large pearl Sprinkles these were also a Wilton product. I added them before I baked them ad they held there shape perfectly. I drew on the eyes and the whiskers using a food safe pen, the brand I use is Food Doodler, but Wilton also makes them.

easy miniature bunny cookies for easter

 Just wait until the cookie has cooled before drawing any details or else it will be too soft the draw upon. And then you have an army of sorts of mini bunnies and carrots!

MIni bunny and carrot colored dough cookies

 The larger cookies I shipped of to the students of preschool and the minis were packaged up and sent as gifts for the teachers, who never fail to ask me if by chance I baked anything for the party ūüôā You just can’t buy great tasting cute cookies made with fresh ingredients, things like this have to be created from the love of baking!

I do hope you enjoyed this post, feel free to pin away so others can see how easy these are!!


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Easter Egg Cookies Filled with Candy

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I love a good surprise. I also love a yummy decorated cookie, so when you take both of those elements and create this idea of a cookie with a surprise of candy tucked  and hidden inside I’m all about making them. Cookies like these have intrigued me since peeking at these candy filled pinata cookies  some time back and  I have been anxious to make my own version ever since.

As most SAHM know that finding time to do anything for yourself, can at times be a tough. For me as soon as I sit down, someone wants juice, or crackers or a movie on or just me in general. It becomes a challenge to find the time I need to actually pull these ideas from the constant buzz of ideas inside my head to create them. 

These candy filled Easter egg cookies were actually the first version of these cookies I made, even before I made the Pot of Gold version for St. Patrick’s day. That  idea was born as I was working on these and since St. Patty’s day tends to come before Easter,  I posted that one first.

Before I get into the whole shabang, about how I made them I need to insert a small bit of information here. Typically when I make decorated sugar cookies I use Royal Icing to decorate them. I also use Royal Icing when I make sugar toppers for cupcakes like these or these..

But I get a lot and I mean a lot of emails asking me about Royal icing; what is is, how to make it, where to buy it and sometimes just complaints about it. I personally love using it and working with it, as I find it to be unlimited in it’s creative possibilities, but lets be real for a moment.

Preparation, coloring and discovering what the proper consistency can be a bit time consuming for the person using it for the first time. It does even for people like me that have worked with it more. So I have a solution…..for me and for you, for right now. Because as much as I love it, finding the time to prepare it is next to impossible right now and that is at this moment  in time like a sharp pin popping my balloon of creativity.

But I found alternative that can suffice for the time being….ready …wait for it….. Betty Crocker Cookie Icing, you can find it at most grocery stores.

It is not Royal Icing, so it’s not for fine detail, it’s has more of a glaze consistency and never dries as hard as Royal Icing does. But for easy to do quickie decorating it totally works. It colors very easily and the consistency is perfect for outlining, filling and a bit of detail work as long as it’s not so intricate. Its a great alternative a pinch

Now moving on.These cookie were made using an amazing vanilla sugar cookie recipe from LilaLoa.com. As I have mentioned before these are my absolute favorite Vanilla Sugar Cookie as of the moment. If your up to making the dough try her recipe. But if your not feeling that adventurous, go buy some sugar cookie dough at the store, although they most likely won’t hold there shape so perfectly after baking.

This is what you will need…

  • Egg Shaped Cookie Cutter
  • Sugar Cookies
  • Royal Icing or Betty Crocker Cookie Icing 
  • Colored chocolate melts (You could just use this to decorate if you wanted)
  • Gel food coloring to color you icing.
  • Decorating Bags or small plastic baggies
  • Decorating tips/couplers
  • Miniature candies to fill cookies with.
  • Wax Paper

Roll out your sugar cookie dough and cut out your shapes using the egg cookie cutters.  Each cookie is comprised of three parts, so make sure you cut enough cookies out of the dough to be able to assemble them at a later time. Keep two whole and cut a small hole in another (using whatever works.)

Bake the cookie according to recipe directions and allow them to fully cool, before you move onto the next steps. After they are fully cooled you can get ready to assemble them. First I decorated the the tops of the cookies using the cookie icing. I colored the icing I was using a very light pink color. Pipe a nice line around the cookie and let it set.

Do this for every cookie and by the time you finish you can go back and fill in each cookie.You will need to let these sit and dry for a bit before adding in the additional details on top of the cookie.

After they have formed a nice crust on top, if you want to decorate it more you can do so. I used white icing and made a few designs on top of the cookie, to make it a bit more interesting. I started with a zig…

And added a little zag….
And finished it off with some curve lines and dots Add what you wish here..use your imagination ūüôā

I let the decorated tops dry overnight, but I’m sure a few hours would suffice it you need them faster then that. To put the entire cookie together, get the rest of the pieces and begin assembling them. I used white chocolate candy melts to attach the pieces, because I knew it would dry hard and keep it all together. I just added a bit to the bottom part of the middle layer cookie.

And attached it to the bottom piece.

Let it set up and then the fun begins as you can now fill it with candies! Just don’t overfill it as you won’t be able to attach the top. I used these fun pastel colored hard candies, that my kids call marbles.

Now add the top, I also used melted white chocolate here as well to keep it all together. How pretty!

Let them fully set up before you start doing fun stuff, like cracking them open.

I love how those little candies look spilling out of the cookie!
An easy and hopefully fun filled way to brighten up an ordinary cookie and make it a bit more special for  Easter!
Hope you enjoyed this post! If you have any questions, please feel free to leave a comment below!

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White Chocolate Macadamia Nut Cookies with Filling

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Sometimes I feel obnoxious and¬†let that part of my character shine its not so sunny disposition onto the world around me. I am human so I assume that we all have our days of not so “wonderful”?

Well I had one of those day recently and guess what happened???

I decided to make ridiculously¬†obnoxious¬†cookies to mirror my mood. I couldn’t help myself really, it all sort of happened after I started playing around with white chocolate earlier in the week. All sorts of ideas started rolling around in all that space inside my head. And eventually those ideas shimmied themselves towards a little thought about macadamia nuts stuck somewhere in-between here and there and I realized I was in trouble..

And I had to make these…I just had to!

I mean how could I not! Delicious chewy, soft with a hint of crispy, sweet, buttery, white chocolate, macadamia cookies filled with white chocolate macadamia nut cookie dough frosting/filling. Yeah, so it’s a bit much, but whatev’s because they are awesome and even better washed down with a tall cool glass of milk.
I felt compelled to share these because as much as I love chocolate chip cookies and cookie dough frosting, my real love of anything cookies are the white chocolate version. Add in some macadamia nuts and make some flavored frosting to schmear all over them. Cookie heaven about sums it up.
The original recipe for the cookie is a Ghirardelli recipe, but over time I have tweaked a few things to make it more the way I like cookies., which are chewy and soft not overly crisp.
To make them this is what you will need:
For the cookies:
  • 1 cup Butter (softened¬†to room temperature)
  • 1 ¬†cup of granulated sugar
  • 1 1/2 ¬†cup brown sugar
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1 tsp. salt
  • 1 (3.9 oz) package of vanilla instant pudding
  • 1 1/2 cups of white¬†chocolate¬†chips
  • 1 cup Macadamia nuts chopped

Preheat oven to 350 degree Fahrenheit.

In a medium bowl add in butter, sugar and brown sugar and mix well.
Add in eggs, one at a time, vanilla extract and add to mix. Add in package of instant pudding, flour, baking powder and salt. Combine all ingredients well. Finally add in white chocolate chips and chopped macadamia nuts, mix well until all the ingredients are incorporated. The pudding helps keep them soft and chewy.
I used a tbsp measurement to scoop out the cookie dough and placed them about an inch apart on a cookie sheet.
Although I don’t show it, be sure to flatten the cookies a little before placing them in the oven so they are not super poofy after they bake. Bake then for 10-11 minutes or until the edges start to crisp and begin to brown. Don’t over bake them as then they will be too crispy (for my¬†liking¬†anyway) These work best with the filling it the cookies are soft.
While the cookies completely cool, you can make your filling/frosting.
This is what you will need:
  • 2 ounces cream cheese softened to room temperature
  • 1/4 cup of butter softened
  • 3/4 cup of light brown sugar
  • 1 tsp vanilla extract
  • 1 cup of flour
  • 1/4 white chocolate chips finely chopped
  • 1/4 macadamia nuts finely chopped
  • 2 tbsp¬†heavy¬†cream/milk/half and half
In a bowl combine the butter and cream cheese.
Add the vanilla extract.
Add the brown sugar, mix well.
Add in the flour a bit at a time.
Add in white chocolate and nuts, mix well
If the frosting look/feels too dry add in the heavy cream I tbsp at at time until you reach your desired consistency.

****Make sure you really chop your chips and nuts super fine, stick them in a blender if needed, because they all but dissipate in the frosting, which flavor it wonderfully!Now all that is left to do is spread in-between cookie, squish and eat..


Repeat as needed until the desire to eat more has been fully quelled.
Hope you enjoy this post!!

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Cinnamon Roll Drop Cookies with Cream Cheese Glaze

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I have been meaning to switch over to this site fully for a long, long time. But life happens as it always does and other things got in the way. But I am going to “try” to post more on here rather then continuing to post on the original MightyDelighty site. And when I mention that life happens, I mean more than the normal of  “I’ve been up my eyeballs in cookie lately.”


Life has and I’m sure will always be a constant ebb and flow of insanity mixed with a calm before the storm type of mentality. Because as it stands things will be uneventful and all sorts of smooth and then without warning, a whole bunch of stuff (insert whatever here) just shows up on my doorstep one morning smiling with coffee all set to overwhelm me.


That is what the past few weeks have been like.Before I had kids I loved periods like that, it always pushed my creative limits and allowed me to do and try things in order to broaden my horizons and if I wanted I had the option to nap in-between. But now with three little ones underfoot, most of the time I just want to sit on the floor and cry because it all gets to be too much


But something wonderful came out of my busy “moment” a new cookie recipe.


Well it’s more of an inspired recipe as it’s beginnings came from the Cinna-Bum roll out cookies from Sweet Hope Cookies. When I tried the roll out version last year for cookies for some Christmas tree cookie pops I had made. from that moment on all I did was dream about these cookies. They are that good. The only problem for me was that they were a roll out cookie, whose purpose in my mind begs to be decorated, which as much as I LOVE to do, can’t find enough time to make them. So I don’t typically make them unless I am making a decorated cookie.


But the flavor combo and the possibility of a cookie never stopped gnawing at the edge of my mind. So I made it into a drop cookie and you know what. They are just as awesome.

Cinnamon roll cookies with cream cheese glaze.

Cinnamon Roll Cookies with cream cheese glaze pic

This is what you will need…..

For the cookies…
2 1/3 Cup All Purpose flour
3/4 Cup Granulated Sugar
1/4 Brown Sugar
2 Large Eggs
1 1/2 tsp Vanilla extract
1 tsp. Baking Soda
1 tsp.Cinnamon
1/4 tsp. salt
1 Package vanilla instant pudding (3.5 oz)
1/2 Cup of Cinnamon Baking chips divided.
1/2 cup of white chocolate baking chips divided
Pre- heat oven to 350 degrees.
In a large bowl mix the brown butter and sugars. Add in vanilla extract and eggs and mix well. Add in pudding and mix well. Add in baking soda, salt and cinnamon and mix again. Add in the flour a little bit at a time until fully incorporated.

Now this is an important step before adding in the assorted chips. Take half of the divided cinnamon baking chips and white chocolate baking chips and chop them finely. You could even throw them in the blender and let it do it’s magic. This step is important and also something I did not come up with all by myself, as this is an important step in making those wonderful roll outs I spoke of earlier. As the cookies bake they melt away into the cookie, providing a lot of flavor. Mix in the remaining chips whole.


I use a Tbsp. measurement and scoop them all onto a baking sheet into rounded scoops. You can flatten them a bit if you like. Bake for 9-10 minutes. I took mine out of the oven at 10 minutes and they still were pretty soft on top, that is how I like them, if you want them baked a bit longer give them another minute or so. Also keep in mind that all ovens have some variables, so at around 7-8 minutes keep an eye on them to see how far you want to go with baking them.

Cinnamon roll drop cookies baked
After they have completely cooled you can get them all lined up to be ready to be glazed. I placed them on a wax paper lined baking sheet, to catch any of the overflow from the glaze.
Cinnamon roll cookies with cream cheese glaze baked
For the glaze….
  • 2 oz softened cream cheese
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • Milk or heavy cream to thin the glaze to a consistency you like.

In a bowl mix cream cheese, sugar and vanilla together until smooth and well combined. Stir in milk or heavy cream to slowly to create a  glaze thin enough to drizzle over the cookies. Let them set for a bit before packaging or stacking.

Cinnamon Roll Drop Cookies

But  for eating, you can do that immediately.

Cinnamon roll drop cookies2

These are a prefect cookie to add to your holiday baking schedule, as these are now a favorite and will be a permanent addition to my holiday baking!!

So before you go let me know, what’s you favorite holiday cookie???


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St. Patrick’s Day Treat Roundup

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Another holiday is almost here and gone!

Here is a roundup of all of the St.Patrick’s day themed treats and ideas I came up with this year! I hope you’ll find the time to try out one of these fun holiday inspired treats!!

Hope you enjoy these and have a fun and safe St.¬†Patrick’s¬†Day!! If you have any¬†questions¬† please feel free to leave a comment below!

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Pot of Gold Candy Filled Cookies {{St. Patrick’s Day}}

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There are ideas that sometimes just won’t leave me alone….like the idea of a cookie filed with candy. Because as you know, cookies by themselves aren’t fun enough and somewhere down the line someone thought they would be even better filled with candy.

And they were right.

I’ve seen amazing versions of it all around and have wanted to “try” to make one since. I was planning on making one for this past Christmas season, but never found the time.

But for this upcoming St. Patrick’s Day…the idea re-emerged and I came up with this fun “filled” treat….

This was the first thing I thought of since I figured that a pot of gold cookie would be so much more festive filled with candy!

They are relatively easy to make, but do take a little time to assemble and decorate. But the end result is always more enjoyable when the unsuspecting cookie eater, finds a bit more of treasure inside each cookie!

I made these using an amazing vanilla sugar cookie recipe from LilaLoa.com. They are my absolute favorite Vanilla Sugar Cookie as of the moment. If your up to making the dough try her recipe. But if your not feeling that adventurous, go buy some sugar cookie dough at the store, although they most likely won’t hold there shape so sharply after baking.

This is what you will need…

  • Circle Cookie Cutter
  • Sugar Cookies
  • Dark Chocolate Candy Melts
  • Yellow Candy Melts
  • Green Candy Melts
  • Decorating Bags or small plastic baggies
  • Rainbow Sunny Seeds or Miniature M&M’s
  • Black Sanding Sugar (Optional)
  • Yellow Sanding Sugar (Optional)
  • Yellow Sprinkles (Optional)
  • Wax Paper

Roll out your sugar cookie dough and using the round cookie cutter make your circles. I used a cutter that measured  2-1/2 inched in diameter. Each cookie is comprised of three parts, so make sure you cut enough cookies out of the dough to be able to assemble them at a later time. Keep one whole, cut a small hole in another (using whatever works) and using the edge of the cutter, cut off a a crescent shape off of the top of the remaining two. Be mindful to cut them evenly as they will match up.

Bake them according the recipe directions and allow them to fully cool, before you move onto the next steps. After they are fully cooled you can get ready to assemble them. First I created the tops of the cookies. Melt your dark chocolate candy melts and pour them into your decorating bags or plastic baggies and snip a small opening at the bottom. Pipe a nice line around the cookie and let it set for a minute. Chocolate is very runny, so take your time and go slow and it will look smooth and even. If you feel as though your line is to “wobbly”, ¬†before the chocolate begins to set, use a toothpick and run through the line to smooth it out a bit

I outlined all my cookies, so by the time I had to fill them, the outer edge had set. This outer line helps the “fill” chocolate not run over the sides. Witht the outer edge set, fill in the cookies with the rest of the chocolate. When done you can wiggle it a bit so it smooths out

I added some black sanding sugar to the still soft chocolate to add a little dimension to the cookie. If you have it and want to use it wonderful, but if not then just skip the sanding sugar……the cookie will still taste and look fine!

While these are setting up, you can begin to assemble the rest of the cookies. Pipe some chocolate onto the back of the middle piece of the cookie, don’t worry if it’s not to neat, just don’t over do it.

Attach it to the lower portion of the cookie and wiggle it a bit to be sure it adheres.

Fill the center portion with whatever candies you will be filling your cookies with. I used Sunny Seeds, but¬†miniature¬†M&M’s can also be used. Whatever you want to put inside the cookie is your choice, anything small works.

Now attach to the top portion (make sure they are fully set) onto the top of the cookie. Pipe chocolate onto the back and position it on top of the layered cookie so it covers the candy filled portion.

This is where all your patience starts to show some reward.  Melt you yellow candy melts and start adding the yellow chocolate in layers.

Add some yellow candies, sprinkles or sanding sugars (Use what you have) in each layer to give it some added depth.

After all the layers have dried the top of you cookie will resemble something like this….

To finish the cookie off you may want to add a shamrock onto the front of the cookie. I made mine by adding some green Sunny Seeds in melted chocolate, to give to a shamrock feeling. I melted some green candy melts, piped three little dots of chocolate onto a piece of wax paper.

While the chocolate as still soft I added the Sunny Seeds. Jst let them set fully before you add them onto the cookie.

You could alternatively just pipe three leaves directly onto the cookie as well. To attached to the cookie, I piped a small dab of chocolate onto the cookie an placed the shamrock onto it.

And your cookie are now complete!

Break one open and have a look inside….

A great way to add a little something extra to this St. Patrick’s Day!

Hope you enjoyed this post! If you have any questions, please feel free to leave a comment below!

Easy Valentine’s Day Chocolate Cookie Pops

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I‘ve made a few versions of these cookie pops¬†before. Mainly because they are easy, (which is a favorite “thing” for me.)¬†delicious¬†and a great way to fancy up a cookie for the upcoming holiday!

This is what you will need to make them….

  • Sugar cookie dough
  • Heart shape or any Valentine’s themed cookie cutter
  • Lolly stick or skewers
  • Colored chocolate candy melts of your choice (I used red and blue)
  • Decorating bag or plastic¬†Ziploc¬†bags
  • Wax paper
  • Heart sprinkles or what ever sprinkles¬†you¬†like.
Keep in mind if you don’t have the exact decorating items on hand, use your imagination and use what you have. These can be decorated with any color of chocolate, just go with what inspires you and make you want to create ūüôā I went with the blue, because I had saw some adorable mason jar cookies over at Munchhin Munchies that were made with this color combo and I just loved it!
I went with my favorite cookie recipe in the entire history of ¬†the universe, because honestly it’s that good. It’s a chocolate cookie recipe from LilaLoa. Trust when I tell you there is a reason she calls it The End for All Chocolate Cookiesrecipe. Reason being, you’ll never have to look for another recipe as this will be your go to recipe ūüôā But if your not into making cookies go buy a tube of¬†Pillsbury¬†sugar cookie dough and go from there.

You can make these cookie just as they are or take the next step and make them into cookie pops. But if you do make them into cookie pops, do NOT ADD the sticks into the uncooked dough. WAIT a minute after they come out of the oven and slide the stick (I used skewers) into the still soft cookie dough, be mindful as they will be hot.

Leave them alone and they will set up as they cool.(Just a note, remove the stick before consuming if you use the skewers as they have a very pointy end.)

When the cookie have completely cooled, you can begin to get your¬†chocolate¬†melts ready. Now the amount of¬†chocolate¬†you need to melt depends on the¬†amount¬†of cookies you are making and the amount of drizzle you put on the cookie. If you melt it in small batches you won’t ¬†have so much¬†extra¬†unused¬†chocolate¬†left over.

Lay out your pops on a sheet of wax paper and get your sprinkles ready nearby. Lay another sheet of wax paper nearby a you will need it after you put the chocolate onto the pops.

Put your melted chocolate in a¬†decorating¬†bag or a small plastic baggie with a small¬†piece¬†of the corner cut and start going over the cookie back and forth horizontally. Don’t worry about it being super neat as the messiness of it gives it a bit of charm. Do a layer on a cookie and move on to the next then repeat. This will allow you to build a bit of dimension on the cookie without the chocolate settling into each layer.

Repeat until you get the amount of chocolate you want on the pop.

Before they set lift them off the wax paper, this will clean off the excess chocolate and clean the edged. Set them on the clean sheet of wax paper you laid out earlier.

Before the chocolate sets completely add in your Valentine’s day bling to the cookie! I made some with Pink and white sprinkles….

Some with heart¬†sprinkles¬†and silver dragees….

And some I made with the standard fare of Valentine’s red chocolate with colored hearts sprinkles….

You can make and create any color combo really, so have fun with it. Be sure to allow them set completely, you can put them in the fridge to speed up the process.

Add paper straws or ribbons to pretty them up! Whoever gets one on V-day will thank you!!

Hope you enjoyed this post! If you have any questions, please feel free to leave a comment below!

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Easy Christmas Tree Cookie Pops

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The¬†little¬†babes has yet to snooze through the night and at most gives me three hour clips of sleep. I’ve decided that until he does, I’m going to make the most of the many hours of ¬†the day that I am awake, which in my¬†opinion¬†is way too many.

But….needless to say that’s the only way I get anything done at this point.

More importantly like the treats I needed to make for my daughters holiday party; which I wanted to bring something fun, festive, delicious and easy.

Keyword being EASY

Cookies are easy.

Pops are fun.

Cookie pops are perfect and cookie pops shaped and decorated like festive Christmas trees are fabulous!!

These were so simple to make and decorating them is fun, if you have little ones afoot they will love helping you with them. You can get messy with these and they will still be fun, fabulous and¬†delicious.¬†And if you don’t want to make them into pops, just leave out the sticks, still fun!

This is what you will need….

  • Sugar cookie dough
  • Christmas tree cookie cutter
  • Lolly stick or skewers
  • Green chocolate candy melts
  • Yellow chocolate candy melts
  • Decorating bag or plastic¬†Ziploc¬†bags
  • Wax paper
  • Sanding sugars (optional)
  • Confetti sprinkles or what ever sprinkles you like.

Keep in mind if you don’t have all the¬†decorating¬†items on hand, just¬†USE what you have. These can be made of white chocolate, red chocolate or plain old milk chocolate. Any which way you make them will be PERFECT!!! And if you don’t have a cookie cutter, just cut out triangles from the dough

I used this recipe for Cinna-Bum roll out cookies from Sweet Hope Cookies which are in three words summed up as…


If you want to know why she calls them Cinna BUM roll outs, you will have to read her wonderful, funny post. I will include other links for other flavors at the bottom of the post, but if you want seriously easy……just buy a tube of¬†Pillsbury¬†sugar cookie dough and go from there.

If you are going to make the cookies into pops, do not add the stick into the uncooked dough.¬†Wait until they are baked, a few seconds after they come out of the oven, slide the sticks (I used skewers) into the still soft cookie, be mindful they are hot. They will set as they cool and the cookie won’t get all distorted.

After the cookies have completely cooled, get your green chocolate or whatever color you are using ready to be melted. You can add in a little oil to thin the chocolate down a bit, but not too much. Now the amount of chocolate to melt depends on the amount of cookies you are making. I made about a dozen and used about a cup or so of candy melts. If you are unsure of the amount start small and know that if you need more you can easily just melt more.

Lay out your pops on a sheet of wax paper and layout another sheet of wax paper nearby with nothing on it (that will make sense later) and get your sprinkles ready nearby. Put your melted¬†chocolate¬†in your decorating bag or¬†Ziploc¬†bag and cut a small hole and start going over the cookie back in forth horizontally. Do this for each pop and don’t worry about being neat.

Then do it again….and again…and again.

Keep going until ¬†you get the coverage you like. Before they set lift them off the sheet and place them down on the new sheet of wax paper nearby. (I told you it would make sense later.) this will keep the excess from drying and leave a finished look to the cookie. Before the chocolate sets add in your¬†Christmas¬†bling…..or sprinkles ūüôā
As your newly decorated trees set, get your stars ready. These are easy and don’t need to be perfect, as they only add to the cookie if they are imperfect. ¬†On a sheet of wax paper just pipe out some sketchy stars with your melted yellow chocolate melts.

Note: if you are going to wrap the cookie you might want to omit the star since it may break or place it lower on the cookie so it won’t break.
If you want sprinkle some sanding sugar on top before they set.

Let them set, you can put them in the fridge to speed up the process if you like. To attach, pipe a small dot of chocolate at the top of the tree.
Place the star on top… and you tree is complete!¬†I also dressed up the stick by adding in colored straws, so if you have them on hand they really add to the pops!!!
Here are a few of my favorite sugar roll out cookies!!
The End For All Chocolate Cookies (these are really the BEST tasting chocolate cookies ever!)
Hope you enjoyed this post! If you have any questions, please feel free to comment below!

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Easy Chocolate Cookies with Peanut Butter Filling

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I‘ve¬†been a bit absent since Valentine’s day, but I have a good excuse and yes there are a few good excuses still left in this world..


I can’t really tell you why, not yet anyways, but¬†soon.

So to ease you to a more forgiving state of mind I made these and you can too.

 Best. Cookies. Ever.

They look all pretty and difficult, but they are cake mix cookies, which I LOVE and are super easy!!!

This is what you will need….

  • Chocolate cake mix- (I prefer Pillsbury Devils Food for these)
  • 1 stick of butter at room temperature (soft)
  • 2 egg
  • 1 tsp. vanilla extract
  • Parchment paper
  • Peanut Butter Frosting Filling.

To decorate them and make them all pretty and stuff you can also use some…

  • ¬†Melted chocolate drizzled on top
  • Melted Peanut butter candy melts drizzled on top
  • Chopped Peanuts

¬†Pre-heat your oven to 350. In a medium sized bowl mix all the ingredients until you have a big ball of mush. It will be a bit sticky. I mix it by hand with a wooden spoon, just use a little¬†muscle¬†and you’ll be fine.

 I scoop out about a Tablespoon of mixture and roll it into a ball and the smoosh it a bit. Place on a parchment lined baking sheet and bake for about 7-8 minutes.

I use parchment paper and recommend it because it will keep them from burning on the bottoms! But if you don’t have any…just keep an eye on them.¬†When they are done they will look soft and undone, but they will firm up a bit as they cool. By the way let them cool¬†completely¬†before removing them.

When completely cooled, I fill a piping bag with my Peanut Butter Frosting, recipe can be found {HERE}. I just fill a decorating bag and cut the tip off to pipe a circle of frosting on one side of the cookie. Alternatively you could also fill a plastic baggie and just cut the tip off. When done attach the other side, turning it slightly to make it stick.

Now you could stop here and they would be¬†delicious, but they taste much better when you add a little chocolate drizzle on top….

And even better with Melted Peanut Butter candy melts also drizzled on top….


And let’s not forget those chopped peanuts….


Ummmm…Yes Please ūüôā



Easy & Quick Chocolate Cookies

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Some days I need a cookie fix quick….I mean really quick.

Enter a super quick & easy chocolate cookie recipe, that is so simple you will doubt that it is really as good as I tell you…

This is what you will need……..

  • 1 box chocolate cake mix (or whatever flavor you choose)
  • 1 stick of butter softened (1/2 ¬†cup)
  • 2 eggs
  • 1 tbsp. oil
  • 1/2 tbsp Vanilla extract
  • You can also add in chocolate chips if you like, but it’s your choice.

Add all of the ingredients into a bowl and mix it up. It will be thick and gooey mess and you will most likely feel as though you have done something wrong…..you haven’t. Get you cookie sheets ready and start scooping your mixture onto the sheets. I use a tsp. measurement for small cookies and a tbsp measurement for larger cookies.

Bake at 350 for 8-9 minutes. When you take them out of the oven, they will look undone, but they aren’t ūüôā Let them sit and cool after baking, they will set up nicely if they have a chance to cool.¬† You can eat them as is¬†OR¬†you can make them spectacular with a bit of fabulous vanilla frosting.

When I write fabulous I mean…lick¬†the bowl clean, fantabulous vanilla frosting.


 This is what you will need:

  • ¬†1/2 Stick butter softened (1/4 cup)
  • 2 oz. Cream Cheese
  • 1¬† tbsp Vanilla extract
  • 2 Tbsp. Sweetened Condensed Milk
  • 1 1/2 -2¬† Cups Confectioners Sugar (Powdered Sugar)

(You can double the recipe for more frosting)

Cream together the butter, cream cheese and vanilla. Add in the condensed milk and slowly add in the confectioners sugar until it is all creamy and delicious.

Simple enough.

Take a cookie and spread on the frosting; as thick or thin a layer as you like and sandwich another cookie on top. Since it’s the Halloween season I added in a touch of orange food gel to the frosting and tossed a few orange sprinkles on them.

Not too chewy, not too soft, but a texture somewhere in between that compliments the velvety, sweetness of the vanilla frosting. ¬†If you feel like a bright burst of Halloween color….roll the edges in orange sprinkles.

I personally love, love, LOVE sprinkles. I know there is not much to them taste wise, but I still like them!

Let them set up in the refrigerator for about 15 minutes before scarfing them down with a tall, cool glass of milk!  Hope you enjoy these as much as my hubbers and kiddoddles did !

If you have any questions or just want to say hello to let me know you were here, please feel free to leave a comment below!!




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