Raspberry White Chocolate Shortcakes

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Fruit, fruit, fruit!

But I’m not just talking apples and oranges here. I’m talking about the big, luscious, bright, vibrant berries I see during my fifty thousand trips I make to the supermarket every week.  I never get everything I need or what I painstakingly took an hour to organize and write upon my shopping list (if I even remember to bring it.)  I always have my three kids with me and well, if you have ever taken your kids food shopping you know what I mean. If your unsure then borrow someones kids for an hour and go food shopping.

But let’s get back to the berries, shall we!! Each time I enter the store determined and focused on my task to get that one specific item I need and keep forgetting, I am immediately greeted by overfilled display stands of ripe intoxicating berries. Which assault (in the nicest way possible.) my senses with their berrilicious splendor. During my latest (but not last) trip to  the market, the raspberries started signing my name super loud  and calling to me, not wanting to ignore them and make them feel bad, I picked up a few containers.  

Raspberries happen to be my favorite berry, obviously because they are sweet and delicious, but I believe more so because they are interlaced with such wonderful memories of my childhood. Being so little and seemingly lost in the magical wonder of my Mother’ magnificent garden, carefully not to get pricked as I picked the ripe, sweet berries bursting with the essence of the Summer. 

Let’s just say that my original mission to pick up eggs or whatever this trip needed is forgotten.So what’s a girl to do??? Pair it with something sweet of course and call it a day! What aisle is the flour and sugar in again??

Raspberry White Chocolate Shortcakes.

Now before I even begin,  I wasn’t even sure I was technically allowed to call this a shortcake. But since I did a little internet research, I was able to find just enough information that justified my actions in calling this just that.

So there! (Just kidding by the way if I am wrong.)

To my surprise these came out even better than I had hoped.  The base that I used for the shortcake is actually a scone recipe I use which I adore, because it is not too dry and not tasteless. It is light and moist and pairs with just about any flavors perfectly.  

For the filling I skipped over the whipped cream and went to something more dense and flavorful and complemented the pure sweetness of the berries with out diluting it. It started with a fruit dip comprised of cream cheese, marshmallow fluff and  a but of  bit of melted white chocolate and then topped off with a bit of glaze on top. 

Sweet but not too sweet.

This is what you will need…..

For the Scones

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1  1/2 cups Heavy Cream
1/3  White chocolate chips finely chopped

For the filling..4 oz Cream Cheese softened4 oz marshmallow fluff1/2 tsp. vanilla extract1/4 cup white chocolate chips2 tbsp heavy cream.

To make the shortcakes(scones)……

  • Preheat your oven to 400 degrees. Combine the sugar, flour baking powder and salt and make a small well in the middle of the mixture. 
  • Add your heavy cream and chopped white chocolate chips to the well and combine. The mixture should be crumbly and not mixed smooth. So just quickly incorporated all the ingredient just until they are loosely mixed.
  • Spoon onto a parchment lined baking sheet. Make them as large as you would like to make your shortcakes as each one will be split to create two parts. You can shape them up a little if you like.
  • Bake for 12-14 minutes, do not over bake, let me repeat that do not over bake them  or they will get dried out and you will think the recipe is terrible and then tell me you hate me, I can’t stand rejection so please let’s avoid it and just don’t over bake them.
  • When they are done they will have a golden brown color forming on top.

To make the filling…

I would suggest that before you make the scones, make the filling. This will give it a chance to set up a bit firmer in the fridge and allow the full flavor to develop as it sets.

  • In the microwave heat up the heavy cream.
  • Pour over the white chocolate chips and stir until melted. (quickly)
  • In a small bowl combine cream cheese, marshmallow fluff and vanilla extract
  • Add in melted white chocolate, mix well.
  • Let this set up in the fridge.
When your shortcakes are cooled it’s time to assemble them.
Split the shortcake through the middle lengthwise.
Add some filling…..
Add some raspberries….
Put the top back on and squish very gently….
Serve on a plate with some extra raspberries and add some glaze to the tops!
For the glaze on top (optional) you will need….
1 1/2 tablespoons butter, melted
1/4 tsp. vanilla extract
3/4 to 1 cup powdered sugar
 Melt butter in a small saucepan, add in powder sugar a little at a time and whisk to combine and add vanilla extract. Spoon over shortcakes and let rest for a minute before serving.
You can technically make these with any berry you prefer, so please don’t feel obligated to make them only with my favorite berry! 
How would you make these? What is your favorite berry, please let me know!!


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Baby Bird Nest Cookies (No Bake Haystack Cookies)

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I’m really, really, REALLY over the winter. I cannot wait to till the smells, colors and sensation of springtime begin to invade all of my sense with it’s rejuvenating essence. I am that person that complains about the cold of winter AND the sweaty in places I shouldn’t be days of summer.

I’m really not a fan of the extremes of either season. If I had it my way I would live in a climate that is eternally spring like and fall like. But since I live in NY which is none of these and am not planning on moving anytime soon, I guess I’ll have to suffer.

Whatever, either way I now that spring is almost here and in a show of good faith I though I would make something to reflect my absolute love of it. Now nothing makes me think of spring more that the incessant chitter chatter chirping that goes on in the morning and as of late it has returned, and to honor those talkative little birdies I recreated them in edible form.

So weird, right. But I hang on the left side of almost normal, pinkie swear!

No Bake Baby birdie haystack nest cookies

Baby Bird Nest Cookies

These are the some of the easiest cookies you can ever make, as they require NO baking and just a little patience. They can be tweaked with ingredients and color coordinated with any type of season.

Like little red birdies for Valentines day…get it love birds.

Red love bird nest cookies for Valentines day


Or you can use green candies for St. Patrick’s Day. If you have mini marshmallows you could also make them little leprechaun hats!

Green birds nest cookies for st patricks day


And for the Christmas holiday season you could go with red and green birdies and create some mini Santa hats for them!

Christmas love birds nest cookies haystacks

So many different ways to make these little birdies more festive. And they are guaranteed to be a hit, because they are Cadbury eggs, so that leave just about negative 100 chance survival rate for those little guys. 

Read along, grab the recipe and full how to make as I share all of this bite sized fun with my latest guest post over at  Bake it Up a Notch !

 Enjoy and happy creating!!!





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Da’ Bomb or Chocolate Peanut Butter Brownie Bombs

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 I NEED to share these with you now as it’s important….really important.

Chocolate brownie peanut butter BOMBS….

Now before you roll your eyes in that “Oh, just another cake ball recipe” way. Let me explain to you that cake balls these are NOT.  
These are awesome deliciousness dipped in chocolate…like a sweet nectar of yum from the Gods of dessert. Several years back, when I worked in a bagel bakery cafe in five towns there was a baker who used to come up with the best desserts. He did all the normal run of the mill stuff, but every once in a while he would bring something up front that we would all run and grab as we knocked customers to the side…seriously.
First come, first serve right!!!
His brownie bites were one of those treats! Now mind you this was years before the cake pop craze had hit, so his little bite of brownies mixed to perfection with frosting and dipped in chocolate was a new taste experience for most of us. It wasn’t til’ I had a cake pop years later that I realized he had been making the “brownie” version of them. 
I have been wanting to recreate something like it for some time now, but haven’t had the opportunity until recently. You see I had about half a batch of my incredible creamy dreamy peanut butter frosting left over from my daughter’s birthday and it seemed almost fate that it should pair itself with a lovely chocolate brownie.
It was destiny I tell you…. destiny.
Hence these brownie bombs were born. They look  similar to cake balls and if you want to call them that I won’t be mad or anything, but I am pretty positive if you make them, THEN eat one, you will be forced by some inner version of yourself to proclaim that these are not mere cake ball, but cake BOMBS.
Because they are seriously Da Bomb! 
This is what you will need to make them…….
  • A pan of prepared brownies, box mix is fine (I’ll explain a little more on this later)
  • 3-4 Tbsp Creamy Dreamy Peanut Butter Frosting 
  • Chocolate Candy melts
  • Peanut Butter (creamy)
  • Apple Sauce
  • Plastic baggie with the corner snipped.

 I used a good old box of Pillsbury Brownie mix to make these. Please don’t shudder in disgust if your a puritan and only bake from scratch, for me box mixes have the ability to make this busy Mom’s life easier.

I’m  a huge fan of Pillsbury mixes of all sorts, so that is my go to for box mixes of any kind. Prepare the brownies according to the instructions, BUT instead of using the amount of oil it calls for cut it in half and make up the difference in apple sauce. (So 1/2 applesauce and 1/2 oil.) The reasoning behind this is that if you only use oil after it’s all mixed up and you dip them they will ooze. This happens a lot with cake pops (to me anyway) if I use only oil. It doesn’t affect the flavor at all when using applesauce.
Let the brownie cool completely before you crumble them up in to a big bowl. Add in 2-3 tbsp of creamy dreamy peanut butter frosting and mix with a big spoon. Start with a small amount and add if you need more. You want the mixture to be soft and pliable to the touch after mixed and not a big bowl of mush.
The recipe I have for creamy dreamy peanut butter frosting can be found {{HERE}} I suggest that you use the half recipe, you will not use the full amount of frosting you make, so save the remainder in the freezer, use it for something else or just eat it straight from the bowl with a pink spatula…I won’t judge…promise!
After you mixed the brownies and the frosting you can roll them out immediately. I use a Tbsp. measurement and scoop out all the mixture then roll them up.
They don’t have to be perfect little rounds, unless you want them to be. ūüôā I think a little blobby and imperfect give them character and  make them more like bombs anyway!
You do not have, let me repeat that, you do not have to refrigerate these, you can begin dipping them in your candy melts immediately. Melt your candy melts in the microwave in 30 second bursts until the it begin to melt and mix, mix, mix. 
Do not overheat the candy melts or they will never thin properly, they will be done before you think they are. If you need to you can add in a tsp. or two of oil to thin it out, but if you melt it slow enough and mix it enough you shouldn’t have to even add anything. 
I had a handy dandy little candy dipper thing a ma bob, which was cheap and made cheap. Trust when I tell you a fork works just as well. Now bombs away into the candy melts…..let the excess drip away, you can shimmy the fork or candy dipper so all the extra melted chocolate falls away.
Place them on a wax paper lined cookie sheet to set.
Hold on, hold, on your not done yet. Although if you wanted to be you could be. But chances are that you have extra candy melts just sitting there begging to be utilized, well here is you chance to let them shine. Add in a tbsp. of creamy peanut butter to your leftover candy melts and stir to incorporate it into the melted chocolate. 
Now you have peanut butter flavored chocolate to drizzle on top. Pour this into a plastic baggie and snip a small piece of the corner off and go back and forth over each little bomb to give it a little something extra.
Let them set…and then arrange them all sort of cute and take pictures of them to entice people or you could just share them instead. 
Whatever you choose it’s entirely up to you!!
Full recipe/instructions can be printed from {{HERE}}
Hope you enjoyed this post! If you have any questions, please feel free to leave a comment below!

“Swoon” Worthy Strawberry White Chocolate Frosting

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I love cupcakes and for me along with cupcakes are synonymous with frosting. Those two very elements are the entire reason I started this whole baking journey of mine a few years ago. 

While there are some people that prefer one over the other, I like them both together. I also prefer butter based frosting’s that are creamy, not overly sweet, and smooth on the palette. And while I do love my share of sweets, truth be told all in all flavor wise I am pretty boring. I like what I like and don’t often swerve from that standard, which would be a simple chocolate cupcake and vanilla frosting.

But something happened during one of my ventures into the produce section of the grocery store. It must have been the display of giant, red, ripe strawberries that seemed to be everywhere. Because  since then I have had nothing but strawberries on my mind, strawberry butter cream to be more precise and to be even more exact then that, white chocolate strawberry butter cream.

That description in itself is swoonworthy wouldn’t you agree???

Also I just can’t leave well enough alone and I LOVE white chocolate , even though technically it’s not even chocolate. Sweet, creamy strawberry flavor with that butter flavor that only white chocolate imparts. (Or it might just be me that thinks white chocolate has a buttery flavor???)

Any how this is easy to make, tastes delicious and is a nice distraction from my normal “All I like is vanilla frosting mentality, it may swerve you off course as well, so try it and pass along your thoughts to me.

Now keep in mind, I didn’t have the actual strawberries on hand when I was making the frosting, so I used strawberry preserves. Don’t cheap out on this, purchase a good preserve made with natural ingredients. It will taste better. If you want to use fresh strawberries and reduce them and all that to make a puree and use that…go for it. I myself found that the preserves worked so well, that I didn’t even have to try that way.

On another note for an extra doubly treat what you can do it make some Creamy Dreamy Peanut Butter Frosting and fill your cupcakes with them, then top the cupcake with the this strawberry frosting and you will get a Peanut Butter and Jelly frosting experience!! Just cut a piece from the top.

Fill with Peanut butter frosting.

Top with Strawberry Butter cream frosting.

Eat and enjoy!!!

"Swoon" Worthy Strawberry White ChocolateFrosting
Serves 24
Smooth delicious strawberry white chocolate buttercream
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Prep Time
15 min
Prep Time
15 min
165 calories
26 g
18 g
6 g
1 g
4 g
41 g
21 g
25 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 165
Calories from Fat 57
% Daily Value *
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 18mg
Sodium 21mg
Total Carbohydrates 26g
Dietary Fiber 0g
Sugars 25g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 stick of butter (1/2 a cup) (softened to room temperature),
  2. 1/2 cup Strawberry Preserves
  3. 3 oz. Cream cheese (softened to room temperature)
  4. 1/4 cup sweetened condensed milk
  5. 1/4 cup white chocolate chips (melted)
  6. /2 tbsp. Vanilla extract.
  7. 1 lb. confectioners sugar/powdered sugar plus some extra (approx.4 cups and a little extra)
  8. 2-3 Tbsp. Heavy cream, 1/2 & 1/2 or milk (your preference)
  1. With a mixer cream together the butter, cream cheese and sweetened condensed milk.
  2. Add in vanilla. Make sure it is all mixed together well. Begin adding in the confectioners sugar a little a time.Add in 1 to 1 1/2 cups, then add in your strawberry preserves and melted white chocolate.
  3. Mix well and then add in the remaining amount of confectioners sugar. Ultimately if it looks too dry add in some heavy cream, 1/2 & 1/2 or milk until it is smooth. If you add too much powder sugar add in some liquid, until it gets to when YOU like it.
  1. Keep mixing the frosting until you get a smooth consistency. It should be fluffy and moist looking with soft peaks. If it seems too overly "wet" add a little powdered sugar into the mix.
  2. But keep in mind this is a "butter" based recipe, so as soon as you put the frosting in the fridge it will set up. Pipe a generous swirl on top of your cupcake or frost a cake with it. Garnish with some chopped white chocolate.
  3. Frosts 24 cupcakes or a 13x9 cake

Hope you enjoyed this post!!



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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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Colorful Confetti Cannoli Dip

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I will probably say this every year, but I cannot believe that another year has come and is almost gone. I think that time has sped up since I started having kids. With that said, 2013 has been a great year for both myself and all my loved ones. I learned a lot bout myself and learned to be a bit more forgiving and gentle with myself. Especially in regards to how I parent my children.

For the past few years, any celebration that used to exist in my life (clubs, up all night and very questionable behaviors) ¬†has been replaced with quiet nights on the couch with my husband, while the kids are nestled in their beds. Typically I would be in bed before the ball even dropped. ¬†But now that the kids are a “bit” older, this year we are venturing out for New Years to a friend’s party.

It should be fun and of course I will need to bring something! I actually made this¬†cannoli dip¬†for my son’s first birthday and it was a stellar hit, but I always felt that the dippers bit needed adjusting. I used sugar cookies and assorted graham crackers, but felt that they didn’t pair up as nicely as I would have liked them. So for this fun and festive version I decided to use pieces of sugar cones, which pairs perfectly with this dip! At some point I will take the time to develop a good sugar cone recipe, but for now any old store bought version will do the job!

colorful confetti cannoli dip dessert

This is what you need……

2 Cups Ricotta Cheese
8 oz. Softened Cream Cheese
1 1/2 Cups Confectioners sugar (Powdered Sugar)
1 cup miniature chocolate chips
1 tsp. Vanilla Extract
1/4 tsp. Almond Extract
1/4 tsp Ground Cinnamon
Colored Sprinkles or Jimmies depending where you are from ūüôā
Miniature chocolate chips
1 box of Sugar Cones broken into dippable pieces

Before I ever began mixing anything, I drained the ricotta cheese a bit to remove some of the moisture. This can be achieved by lining a colander with some coffee filters and pouring the ricotta cheese into it. Let it drain in the fridge for a few hours. If you don’t have time for that it, fine but just note that the final dip may be a bit looser..still delicious, but looser ūüôā

In a bowl combine Ricotta cheese and cream cheese and mix well. Add in vanilla extract, almond extract and ground cinnamon until fully combined. At this point you can now add in the confectioners sugar until it is all mixed and then add in the colored sprinkles and if you like mini chocolate chips.

To pull all of the color and fun together I topped it with a maraschino cherry!

 I used sugar cones roughly broken as the main method to get dip into mouth! I just sort of crushed them and placed the big pieces on the tray with the dip, you will get some small pieces as you crush them, those can just be eaten immediately, sort of like quality control.

 I hope you enjoy this last pot of mine from 2013! And before I go I just wanted to say thank you to each and every one of you that continues to follow me on this journey and encourages me along the way!

I hope 2014 is a spectacular year for you all! Filled with health, wealth and happiness for all!!

Happy New Year!


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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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Peanut Butter Yogurt Chocolate Banana Bites

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I do my best to feed my kids a wholesome diet filled with a rainbow of fruits and veggies and quality protein. But regardless of my wonderful parenting intentions, I am not as fortunate as some of those “other” ¬†parents. You know, the ones whose kids eat anything and everything and are open to trying “new” foods. Because here in my world, my kids are all about wrinkled up noses and smooshed faces, groaning and¬†whining….

“NNNNNOOOOOOOOO…I don’t wanna!” or better yet “Yuck.”

Their picky aversion to mostly anything and everything that isn’t crapola, has created an opportunity for me to get creative and experiment in the kitchen. And snack time munchies are the best time for me to make new food combos that they are a little more receptive to eating if they are “fun” leading me to my most recent “winner” of a snack.

In a nutshell they are hollowed out banana pieces, dipped in chocolate, filled with peanut butter yogurt on a stick. Because if you have kids like mine, well then you know anything on a stick is just more interesting to eat. These are easier to make then you would think, as most of the items can probably be found in your fridge.  And YES there is such a thing as peanut butter yogurt, just make it yourself; easy and delicious!
****If you have a peanut aversion, you could also use almond butter in place of peanut butter…just a though.
This is what you will need….
  • Bananas
  • Plain or Vanilla GREEK yogurt
  • Chocolate (I use a dark chocolate 70%)
  • Creamy Peanut Butter
  • Sweetener of choice (if needed)
  • Nuts for garnish
  • Lolly stick or wooden sticks
  • Wax Paper
  • Lolly stick or wooden pop sticks

Start by slicing your banana into bite sized pieces. Two inches or so is perfect!!

Hollow them out, you can use a sharp knife to do this, but I found it faster and easier to use a round decorating tip. The one I used was pretty long since it actual use is for fillings and such.

They create a beautiful hollowed out circle!! Perfect for filling with yumminess!!

In  small bowl melt your chocolate  I use a dark chocolate content, because darker is better when it comes to chocolate. I  use a 70%, which might be too bitter for some on its own. But keep in mind that the sweetness in the yogurt and banana lighten up the bitterness. Ultimately use what you like. Dip the bottom of the bananas in the chocolate and set it on a piece of wax paper to set up.

This is when you can start making the deliciousness that is peanut butter yogurt. I use a Greek yogurt and I suggest you do as well, since it is thicker, holds its shape better and is so much better for you than regular yogurt in regards to protein content! I also use plain and flavor/sweeten it to taste, but you could also use a vanilla flavored and go from there.
I mix the yogurt, some honey for sweetness and a splash of vanilla and mix it all up. THEN I add in a nice hearty scoop of creamy peanut butter. You can add more or less to suit your taste but 1-2 tbsp should suffice. Now mix it up! An electric beater does wonders in poofing it up into a billowy, fluffy mix of peanut butter heaven.
Scoop the yogurt into a decorating bag or a plastic baggie with the corer snipped off and  put it of to the side for a minute. You should still have some chocolate let over from dipping, so make sure it is melted enough and put some in a plastic baggie with the corner cut off. Have your stick ready near by as you need to work fast with the next few steps.
Pipe a small amount of chocolate into the hollow of the banana.
Then pipe the peanut butter yogurt on top of the chocolate and add the pop sticks.
Let them set up in the fridge for a few minutes. You can stop here or go a few extra steps to add another level of yum. With your leftover chocolate add in a scoop of¬†peanut¬†butter and mix it all up. You know have peanut butter flavored chocolate…oh yeah! Pour this into a plastic baggie and cut a small hole in the corner.
If you have peanuts or another nut you like chop them up. Drizzle the chocolaty peanut butter mixture on the banana and sprinkle the nuts on top. Let them set.
Serve them and hoard one or seven for yourself. They won’t last!
Hope you enjoyed this post! If you have any questions, please fee free to leave a comment below!

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



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