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This next recipe is perfect all year around and makes for a really yummy treat. If you’re a fan of eggnog, you will love this fudge. Enjoy!

Eggnog Fudge

INGREDIENTS:

• 1/2 cup Butter
• 3/4 cup Eggnog
• 2 cup Sugar
• 12 oz White Chocolate Chips
• 7 oz Marshmallow Creme
• 1/2 tsp Nutmeg
• 2 tsp Vanilla 

DIRECTIONS:

1. Line a 8×8 pan with foil, then butter foil.
2. Combine butter, eggnog and sugar in a pan and bring to a boil over medium heat. 
3. Cook until temperature reaches 234.
4. Remove from heat and stir in white chocolate until completely melted and incorporated.
5. Stir in Marshmallow creme, vanilla and nutmeg until smooth. 
6. Spread into prepared pan.
7. Dust top with a little more nutmeg.
8. Allow to cool before removing from pan and cutting.

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If you’re looking for an outstanding and extremely delicious cookie recipe, you’ve come to the right place! I recommend bookmarking this recipe because you will be coming back for more. These caramel apple cookies are so full of flavor and the frosting is delicious. They take a little work but are actually very easy to make and totally worth it. Enjoy!

CARAMEL APPLE COOKIES

Yields: 2 dozen cookies

Prep Time: 25 minutes | Bake Time: 12 minutes

Ingredients:

Cookies:

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 small Granny Smith apples, peeled and chopped

1 tablespoon lemon juice

½ cup unsalted butter, softened

1 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

½ cup (scant, remove 1 tablespoon) frozen apple juice concentrate, thawed but still cold

Frosting:

½ cup packed light brown sugar

¼ cup butter

2 ½ tablespoons apple juice concentrate

1/8 teaspoon salt

2 ½ cups powdered sugar

1 teaspoon water

½ cup finely chopped pecans

Directions:

For Cookies:

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside.
3. Place peeled and chopped apples in food processor. Pulse a few times to chop coarsely – creating very small chunks. In a small bowl, combine finely chopped apple (including juices from the apples) and lemon juice, set aside. 
4. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy – scrape down sides of bowl and bottom of bowl, occasionally. 
5. Mix in egg and vanilla extract. Add half of the flour mixture, and then (with mixer running on low speed), slowly add in apple juice concentrate, and remaining half of flour mixture. Add apple and lemon mixture. Scoop dough with a tablespoon and drop onto parchment paper lined baking sheets – placing cookies 2-inches apart. Bake in preheated oven 11-12 minutes. Cook on baking sheet before transferring to wire rack to completely cool. 

For Frosting:

1. In a small saucepan, combine brown sugar, butter, apple juice concentrate and salt. 
2. Heat mixture over medium heat and cook, whisking constantly until sugar has dissolved. Remove from heat and whisk in powdered sugar until smooth. Spread over cookies, and immediately sprinkle with pecans as frosting sets quickly.

Notes: As frosting cools, it will thicken – so add ½ tsp. warm water at a time to thin as needed for a more spreadable consistency. Store cookies in an airtight container at room temperature.

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As most of you know, I love making poke cakes because they are full of flavor (literally) since you are poking holes in it and then pouring in your strawberry! The cheesecake flavor is in the pudding topping and the inside of the poke cake is strawberry. This really turns out delicious and is a great way to impress your guests. It’s also a really cute Valentine’s Day dessert. Enjoy!

Strawberry Cheesecake Poke Cake

INGREDIENTS:

• 1 box White Cake Mix
• 1 cup boiling Water
• 1 pkg Strawberry Jello
• 1/2 cup cold Water
• 1/2 cup frozen sliced Strawberries in Sugar, thawed
• 1 large box instant Cheesecake Pudding
• 2 cups milk
• 12 oz Cool Whip 

DIRECTIONS:

1. Preheat oven to 350.
2. Prepare the cake following box directions.
3. Coat sides and bottom of a 9◊13 dish with shortening.
4. Pour batter into prepared dish.
5. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
6. Allow to cool completely.
7. Poke holes all over top of cake. 
8. Add boiling water to Jello mix in small bowl and stir until completely dissolved.
9. Stir in cold water and pour over cake. 
10. Refrigerate for 1 hour.
11. Whisk together milk and pudding mix until smooth.
12. Add in sliced strawberries.
13. Pour pudding evenly over the cake.
14. Refrigerate for 1 hour.
15. Top with whipped topping and garnish with fresh strawberries if desired.
16. Refrigerate for at least 1 hour.

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Here’s a simple and really cute Easter recipe! You can quickly make these “carrot” treats. You can make your own Krispie treats (which is super simple) or you can just use the pre-made treats from Costco or other stores. The kids have fun making these and I was thinking of trying out a batch with different colors (pastel would be perfect for Easter). Enjoy!

Krispie Treat Carrots

INGREDIENTS:

• 4 Rice Krispie Treats
• 6 oz Orange Candy Melting Chips (like Wilton)
• Edible Easter Grass or Rips Whips Candy 

DIRECTIONS:

1. Line a cookie sheet with parchment paper and set aside.
2. Cut each treat in half lengthwise, then cut each of them in half diagonally.
3. Take each piece and insert a toothpick in the flat end and place on prepared sheet. 
4. Place in freezer for to minutes.
5. Melt orange candy by microwaving for 30 seconds, stirring and repeating until melted and smooth.
6. Pick up each by toothpick and either dip or spoon melted candy over each “carrot” to cover completely. 
7. Return to sheet.
8. Place in refrigerator for 15 minutes.
9. Cut several 1″ pieces of the Easter grass or Whips for each carrot.
10. Take each carrot and carefully remove toothpick. Use the toothpick to enlarge the hole big enough to insert the grass.

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Easter is coming up and this recipe is great to have on hand! These bunny cupcakes are perfect for Easter or a Spring party! They are also really fun to make for any animal lover. My kiddos love helping make these and eat them. Enjoy!

Easter Bunny Cupcakes
(yield 24 cupcakes)

INGREDIENTS

CUPCAKES:

• 1 box White Cake Mix
• 1/2 cup Vegetable Oil
• 3 Eggs

ICING:

• 1/2 cup softened Butter
• 2 tbsp Milk
• 4 cup Powdered Sugar

DECORATIONS:

• 6 Giant Marshmallows
• Pink Sparkling Sugar
• 10-12 pieces of Edible Easter Grass or Rips Whips Candy Strings
• 24 Pink Chocolate Chips or Mini M&M’s
• 48 Mini Chocolate Chips
• 1 cup Shredded Coconut 

DIRECTIONS:

1. Bake cupcakes according to box directions.
2. Allow to cool. 
3. Using kitchen shears, make cuts around the perimeter of the giant marshmallows.
4. Sprinkle the cut area with pink sugar to make inside of ears. Repeat until you have 48 ears. 
5. Make diagonal cuts around the ends of the marshmallows to make 24 muzzles for the bunnies.
6. Cut Easter grass into 3/4″ pieces and stick into muzzle to make whiskers.
7. Cream butter in a large bowl
8. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
9. Beat for 5 minutes to make sure it is fluffy.
10. Ice cupcakes then sprinkle with coconut. 
11. Using icing, “glue” ears and muzzle on cupcake.
12. Sprinkle exposed icing with coconut.
13. Press pink “nose” into coconut and icing just above muzzle.
14. Press mini chocolate chips into coconut and icing just above nose.

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Aren’t these cupcakes just adorable?! If you are having a baby and want to surprise everyone with the gender (or if you know someone who is) I highly recommend making these cupcakes. The frosting is pink and blue and once everyone bites into it, they will either get a blue or pink heart! They are actually pretty easy to make and taste delicious since they are made from scratch. Enjoy!

Gender Reveal Cupcakes

Ingredients:

• 3 cups all purpose flour, Stir flour before measuring, then scoop and level each cup carefully
• 2 cups sugar
• 1 Tbsp baking powder
• ¾ tsp salt
• 1 cup (2 sticks) unsalted butter, cut into Tablespoons
• 1 cup milk
• 4 large eggs
• 1 tsp pure vanilla extract
• Blue & Pink Food Coloring 

Instructions:

1. Combine the flour, sugar, baking powder, and salt. 
2. Using a hand mixer slowly add the butter, 1 Tablespoon at a time, until the butter breaks down and the mixture crumbles, scrap the sides as needed.
3. In a large glass measuring cup, measure the milk and then whisk in the eggs and vanilla.
4. Pour egg mixture into the dry ingredients, Do not over mix.
5. Pour roughly ⅓ to ½ the batter into a bowl
6. Mix in blue or pink food coloring until you get the color you want 
7. Pour batter into a greased 13×9-inch baking dish and bake at 400 degrees for 12 to 15 minutes. Allow to cool for a good 15 minutes. 
8. Press a small heart shaped cookie cutter in the colored cake and gently pull out the hearts.  Cut enough hearts for the amount of cupcakes you need.  
9. Fill a cupcake pan with paper liners and fill ¼ to ½ full of batter.
10. Stick colored hearts in the center of the batter.
11. Scoop additional cake batter over the colored heart to fill the cups about ⅔ to ¾ full.
12. Be careful not to overfill.
13. Bake at 400 degrees Fahrenheit for 14 to 18 minutes until cake is baked and bounces back when touched.
14. Allow cupcakes to cool completely.

Icing:

• 3 cups confectioners’ sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream 

Directions:

1.  2 batches of Butter Cream Frosting and fit a plastic piping bag with large decorating tips
2. Draw one thin line of pink food coloring and one thin line of blue food coloring on either side of the plastic bag.
3. Gently fill the bag with frosting, being careful not to touch the food coloring with your spatula.
4. Twist the end and squeeze until both colors are coming out the tip.
5. Pipe a swirl on top of each cupcake, from the outside in towards the center, covering the secret colored heart.

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I love anything to do with cheesecake and eggnog! These eggnog cheesecakes are a perfect dessert all year long. They are actually quite easy to make and doesn’t require many ingredients. Enjoy this sweet treat!

Mini Eggnog Cheesecakes
(Yield 9 mini cheesecakes)

INGREDIENTS:

• 1 cup Graham Cracker crumbs
• 2 tbsp melted Butter
• 12 oz softened Cream Cheese
• 1/2 cup Sugar
• 1/2 cup Eggnog
• 1 tbsp Flour
• 1 Egg
• 1/2 tsp Vanilla
• 1/2 tsp Nutmeg 

DIRECTIONS:

1. Pre-heat oven to 350.
2. Place paper liners in 9 cups of muffin pan.
3. Mix together graham cracker crumbs, 1/4 teaspoon nutmeg and melted butter mixing well. 
4. Divide between the lined cups, pressing gently to flatten. 
5. Cream together the cream cheese and sugar until creamy.
6. Add in the egg, eggnog, flour, 1/4 teaspoon nutmeg and vanilla and mix until blended. 
7. Divide and spoon into the lined cups to about 3/4 full.
8. Bake for 20 minutes or until centers are pretty set.
9. Allow to cool completely in pan.
10. Remove from pan and refrigerate for several hours.
11. Top with whipped cream and dust with nutmeg.

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Who here loves caramel?! It’s one of my favorite things to eat and especially around this time of the year. I find that these Salted Caramels also make for perfect gifts. You could make a bunch and put some in a tin (Dollar Tree normally has some awesome ones) and gift them. You could also put them in a plastic bag (Dollar store once again) and tie some ribbon around it. I think that homemade caramels turn out so much better and fresher than anything store bought. Enjoy!

Salted Caramels

INGREDIENTS:

• 1 cup Heavy Cream
• 1/2 cup Butter
• 1 1/2 cup Sugar
• 1/4 cup Corn Syrup
• 1/4 cup Water
• 1/2 tsp Vanilla
• 1/2 tsp Coarse Sea Salt 

DIRECTIONS:

1. Spray with non stick spray and line an 9×5 loaf dish with parchment so that excess paper comes up the sides.
2. Cut up butter into slices and combine with cream and microwave 1-2 minutes until butter is melted. 
3. In the medium to large saucepan, combine the sugar, corn syrup, and water.
4. Stir just until the sugar is moistened and uniform, being careful not to splash sugar on sides.
5. Heat over medium heat until the mixture comes to a boil.
6. Cover with a lid for 1 minute (this helps wash any sugar on sides back in).
7. Remove lid and do not stir the after this point.
8. Place the pot with the sugar mixture over medium to medium-high heat.
9. Let the sugar syrup come to a boil without stirring.
10. Cook until mixture reaches 320, the syrup will begin to darken slightly.
11. Turn off the heat and slowly add the warm cream and butter mixture a little at a time while gently whisking (will bubble violently). 
12. Turn burner back on to medium-high.
13. Let the caramel come to a boil and reach 240 without stirring.
14. Remove from heat and whisk in the vanilla.
15. Pour into the prepared pan.
16. Cool 20 to 30 minutes then scatter the salt over the caramel.
17. Let the caramel cool 4 hours.
18. Lift out of the pan using parchment paper and onto a cutting board.
19. If caramels are still too soft, refrigerate for 30 minutes.
20. Cut the caramels into candies with a very sharp knife.
21. Cut squares of wax paper a little larger than caramels.
22. Wrap each in the wax paper and twist the ends.

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As most of you know, I love making homemade treats during Christmas (my family loves it too)..they make for perfect gifts, yummy treats and look super cute. These homemade peppermint patties are much tastier than anything store bought and believe it or not, they aren’t too hard to put together. Enjoy!

Peppermint Patties

INGREDIENTS:

• 2 1/2 cup Powdered Sugar
• 2 tbsp Corn Syrup
• 2 tbsp Water
• 1 tbsp Vegetable Shortening
• 1/2 tsp Peppermint Extract
• Red Food Coloring
• 1 cup Dark Chocolate Melting Chips
• 1/4 cup White Chocolate Chips 

DIRECTIONS:

1. Combine 2 cups powdered sugar, corn syrup, water, peppermint and shortening.
2. Mix at low speed just until mixture comes together.
3. Transfer 1/3 of mixture to a separate bowl and add red food coloring.
4. Mix until blended.
5. Dust work surface with powdered sugar and knead white mixture until smooth.
6. Roll out between sheets of parchment or wax paper until 1/8-1/4″ thick.
7. Knead red mixture on work surface until smooth.
8. Roll out between sheets of parchment or wax paper until 1/8″ thick.
9. Place both rolled peppermints in freezer for 15 minutes.
10. Cut out as many white circles as possible and place on a parchment lined sheet.
11. Cut out as many red circles as possible and place on top of white circles. 
12. Place in freezer for at least 40 minutes.
13. Melt chips by microwaving for 45 seconds, stirring and repeating until melted and smooth.
14. Place each patty on fork and dip in chocolate. Gently tap against side of bowl to let excess drip off.
15. Place patty back on sheet.
16. Refrigerate 10 minutes to let chocolate set up.
17. Place white chocolate in the corner of a zippered sandwich bag and microwave for 45 seconds.
18. Knead chocolate to make sure it is melted. If not, microwave another 15 seconds.
19. Clip very tip of corner, and pipe snowflake on mints