Search Results...

“Easy, moist, and delicious. Start off your fall season with this little treat! Great with coffee, tea or a glass of apple cider!” Pumpkin Spiced Donuts Servings: 12 Prep Time: 10 Minutes Cook Time: 15 Minutes Ingredients: 1 (16.25 oz) box spiced cake mix 1 can pumpkin 2 tablespoons vanilla 1 1/2 teaspoon pumpkin pie spice Frosting and Toppings: 8oz cream cheese, softened 1 1/2 cups powdered sugar 2 tablespoons milk rainbow or chocolate sprinkles, optional Instructions: Preheat oven to 350° F. Spray donut pan with non-stick cooking spray, set aside. Whisk together dry cake mix, egg, vegetable oil, and water until combined. Pour batter into a large, gallon sized plastic bag and snip off small portion of one corner. Squeeze donut mix into prepared donut pan until cups are about 1/2 full. Bake at 350° F for 12-14 minutes. Let donuts cool in pan for about 5-10 minutes then remove and let cool completely on wire rack. In a medium sized bowl, whisk together butter, powdered sugar, and milk until just combined. Frosting: Mix cream cheese, powdered sugar, milk, and vanilla extract until smooth. Frost top of each donut and sprinkle with chosen toppings. Repeat with remaining donuts. Recipe Notes: You can mix the cake mix flavor along with the frosting flavorings. Try chocolate or strawberry mix with chocolate frosting or strawberry flavoring added. Have fun! "No need to spend all that money on fancy coffee house donuts, You can make them yourself for pennies and take all the credit! Play with your food and change up the flavors." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"The Best Pecan Pie is made with a flaky pie crust, real butter, dark corn syrup, a touch of cinnamon and fresh pecans. Pronounced Pea-can!" Old Fashion Pecan Pie Servings: 6 Prep Time: 10 Minutes Cook Time: 50 Minutes Ingredients: 1 (9-inch) frozen pie crust (or refrigerated pie crust, or make your own) 3 large eggs, beaten 1/2 cup white granulated sugar 3 Tablespoons salted butter, melted 1 cup dark corn syrup 1/4 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 1/2 cups chopped pecans Instructions: Preheat oven to 350F degrees. Take 1 (9-inch) frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. I like to put the crust on a baking sheet to make it easier to remove it from the oven after it is baked. In a medium bowl, whisk together 3 large eggs, beaten, 1/2 cup white granulated sugar, 3 Tablespoons salted butter, melted, 1 cup dark corn syrup, 1/4 teaspoon ground cinnamon and 1 teaspoon vanilla extract until thoroughly combined. Place 1 1/2 cups chopped pecans into the bottom of the pie crust. Then pour the filling on top of the pecans. Bake for about 45-50 minutes. Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown. Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit. Cool completely. Serve with a dollop of whipped cream. Notes: Leftovers can be stored (covered) on the counter for 2 days, in the refrigerator for up to 5 days and can be frozen for up to 3 months (cover and wrap well to protect against freezer burn.) Nutrition: Calories: 652 | Carbohydrates: 81g | Protein: 7g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 306mg | Potassium: 199mg | Fiber: 3g | Sugar: 61g | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 2.2mg "Nothing to say but,,, Just like Nana used to make!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“Tangy, sweet, light and delicious. Makes a great ending to any meal, or great for an afternoon tea.” Thumbprint Cookies Servings – 24 Prep Time – 15 Minutes Cook Time – 15 Minutes Ingredients: 1 cup unsalted butter softened to room temperature 1/3 cup sugar 1/3 cup light brown sugar, tightly packed 1 large egg yolk 3/4 teaspoon vanilla extract 2 1/4 cup all purpose flour 2 teaspoons cornstarch 1/2 teaspoon salt 1/2 cup sugar for rolling (optional) 1/3 cup jam or preserves flavor of your choice Instructions: Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy. Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds). Add egg yolk and vanilla extract and beat well. In a separate bowl, whisk together flour, cornstarch, and salt. With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. If it starts to strain your mixer you can use your hands to finish working the dough together. Scoop cookie dough into 1 tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking). Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used. Transfer cookie dough to freezer and chill for 30 minutes. Once dough is done chilling, preheat oven to 375F and place your jam in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir. Spoon jam into each thumbprint, filling each indent to the brim. Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F for 11 minutes or until edges are just beginning to turn golden brown. Allow cookies to cool completely on baking sheet. Nutrition: Calories: 165kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g| Trans Fat: 1g | Cholesterol: 28mg | Sodium: 53mg | Potassium: 24mg | Fiber: 1g | Sugar: 12g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg "These classic thumbprint cookies are made with a simple sugar cookie dough, rolled in sparkling sugar, and then indented and filled with your choice of jam! These are an all-time favorite cookie recipe, and the filling options are absolutely endless!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Christmas cookie season is here, and I can’t think of a cookie that’s more festive than gingerbread men." Gingerbread Men Cookies Servings – 12 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: Gingerbread Men 1/2 cup unsalted butter softened 1/2 cup light or dark brown sugar tightly packed (100g) 1/2 cup un-sulphured molasses 1 large egg 2 teaspoons vanilla extract 2 3/4 cups all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 ½ teaspoon ground ginger 1 ½ teaspoons ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg Icing 3 cups powdered sugar sifted (375g) 2-4 Tablespoons milk 2 Tablespoons light corn syrup ½ teaspoon vanilla extract Decorative candies and sprinkles as desired Instructions: Cookies Combine butter, sugar, and molasses and use an electric mixer or stand mixer with paddle attachment to beat until ingredients are creamy and well-combined. Stir in egg and vanilla extract until well-combined. The mixture may look like it's separating, this is fine and it will come together when you add the dry ingredients. In a separate, medium-sized bowl, whisk together flour, baking soda, salt, and spices (ginger, cinnamon, cloves, and nutmeg). With mixer on low speed, gradually add the dry ingredients to the butter mixture until the dough is smooth, cohesive, and completely combined. Divide the dough into two parts (it will be quite sticky, use a spatula) and wrap each tightly in plastic wrap and refrigerate for at least 3 hours or overnight. Rolling and Cutting Cookies Once dough has chilled, preheat oven to 375F and line a baking sheet with parchment paper (alternatively bake cookies directly on un-greased baking sheet) Generously flour a clean surface and lightly flour the dough as well (see note). Use a rolling pin to roll the dough to be approximately 1/4” (.6cm) thick, and use a cookie cutter (my gingerbread man cookie cutter is 4 x 3” and the snowflake is 3" in diameter) to cut out shapes. Use a spatula to place cookies on prepared baking sheet, spacing at least 2" apart and then transfer to 375F oven, and bake for 8-10 minutes. Allow cookies to cool completely on baking sheet before decorating. Gingerbread Cookie Icing Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. Look for a consistency where the icing that drizzles off the spoon and back into the bowl holds its shape for several seconds before dissolving back into the rest of the icing. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipe-able. If too thin, add additional powdered sugar until desired texture is reached. Transfer to a piping bag with a piping tip (I use Wilton #5), or place in a Ziploc bag and snip a small piece of the corner off. Pipe frosting on cookies and decorate with decorative candies, if desired. Allow frosting to harden before enjoying (this took only about 30 minutes, but may take longer if your frosting is wetter) Keep uneaten cookies sealed in an airtight container at room temperature. Nutrition: Calories: 188kcal | Carbohydrates: 36g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 92mg | Potassium: 132mg | Fiber: 1g | Sugar: 26g | Vitamin C: 1mg | Calcium: 26mg| Iron: 1mg "These Gingerbread Men are the ultimate Christmas cookies! This recipe yields soft, yet firm gingerbread cookies that are perfectly spiced, buttery, and hold their shape beautifully. Top them off with my foolproof icing that makes plenty for decorating, and you’ve got yourself a fun holiday activity for the whole family." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

AKA Mexican Wedding Cookies or Russian Tea Cakes "These simple snowballs cookies are an old-fashioned classic. This recipe has been around for ages and goes by many different names (like Russian Tea Cakes, Mexican Wedding Cookies etc...), but whatever you call them they’re easy to make with just 7 basic ingredients. No chilling needed! " Snowball Cookies Servings – 36 Prep Time – 15 Minutes Cook Time – 9 Minutes Ingredients: 1 cup unsalted butter softened 1 cup powdered sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 2 cups all-purpose flour 1 tablespoon cornstarch optional, but recommended 1 cup nuts finely chopped (measure before chopping) pecans, walnuts, or almonds will work well with this recipe, please see notes Additional powdered sugar for rolling (about 1 cup) Instructions: Preheat oven to 375F and line a baking sheet with parchment paper. Set aside. In a large bowl using an electric mixer (or in a stand mixer), beat together butter, powdered sugar, vanilla extract and salt until light, creamy, and well-combined. In a separate bowl, whisk together flour and cornstarch, then with mixer on low-speed gradually add flour mixture to butter mixture. Stir until completely combined (mixture may seem dry and crumbly at first but should come together if you just keep mixing!). Stir in nuts. Scoop dough into Tablespoon-sized balls and roll between your palms to make round. Place on prepared baking sheet, spacing cookies 1” apart. Bake in 375F oven for 8-10 minutes or until the bottoms are just beginning to turn a light golden brown. Allow cookies to cool on baking sheet for at least 10 minutes then roll in powdered sugar. Notes: For an even more nutty flavor try toasting your choice of nuts prior to adding to cookie dough mix. Nutrition: Serving: 1 cookie | Calories: 122kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 158IU | Calcium: 5mg | Iron: 1mg "Delicious with a hot cup of tea, cocoa, or coffee. Great center piece for any dinner party. Also makes a great hostess gift and cookie tray filler!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“Tangy, sweet, light and delicious. Makes a great ending to any meal, or great for an afternoon tea.” Lemon Thumbprint Cookies Servings – 24 Prep Time – 15 Minutes Cook Time – 15 Minutes Ingredients: Cookies 1 1/2 cups unsalted butter, softened. 1/4 cup white sugar 3 1/2 cups all-purpose flour 1 medium lemon, zested. 1/2 cup lemon curd Drizzle 1 cup powdered sugar 2 tablespoons milk Instructions: Preheat the oven to 325°F. Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended. Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indent in the center of each using your thumb. Put a small spoonful of lemon curd into each indent. Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the cookie sheet for 1 minute before removing to a wire rack to cool completely. Drizzle: Mix powdered sugar and milk together until smooth. Drizzle over cookies. "These classic thumbprint cookies are made with a simple sugar cookie dough, rolled in sparkling sugar, and then indented and filled with a zesty light lemon curd! These are an all-time favorite cookie recipe, and the filling options are absolutely endless, try a blackberry curd for a twist!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“Old fashioned super soft molasses cookies with a gingersnap texture. They are seriously soft and chewy on the inside with a crackly top outside that's been rolled in sugar. A fall and holiday favorite!” Gingerdoodle Cookies Servings – 36 Prep Time – 20 Minutes Cook Time – 10 Minutes Ingredients: 2 cups all-purpose flour 1/2 tsp ground cloves 1/2 tsp ground ginger 2 tsp baking soda 1 teaspoon ground cinnamon 1/2 tsp salt 3/4 cup vegetable oil 1 cup granulated sugar (plus extra for rolling cookie dough balls in) 1/4 cup molasses 1 large egg (room temperature) Instructions: Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set to the side. Whisk the vegetable oil and granulated sugar together until well blended. Add in the full-flavored molasses and egg. Beat until well combined. Gradually add in the whisked dry ingredients until just combined and dough forms. Cover the mixing bowl with plastic wrap and refrigerate cookie dough for a minimum of 2 hours (or until it's easy to shape). Once the cookie dough has chilled, preheat oven to 375°. Line 2 baking sheets with parchment paper or silicone mats. Roll dough into 1” sized balls. Roll each one in a small bowl of granulated sugar and place on the lined baking sheet roughly 2 inches apart. Bake cookies for 8-10 minutes. Remove from the oven and allow to cool for about 5 minutes before transferring to a cooling rack to cool completely. The cookies will be puffy at first but will flatten as they cool. "Cookies can be stored in an airtight container for up to a week at room temperature. They'll stay soft too! If your cookies come out misshapen you can reshape them using a round cookie cutter or glass cup right when they come out of the oven. Put cutter or glad over cookie and move in circular motion to round edges." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"4 ingredients is all it takes to make these so brace yourselves for some slaving in the kitchen for about 15 minutes!" Pumpkin Spice Snickerdoodle Blossoms Servings – 36 Prep Time – 10 Minutes Cook Time – 13 Minutes Ingredients: 1 Spice Cake Mix 18.25 oz 14 oz can Libby’s Pumpkin ½ cup sanding sugar 1 bag Hershey’s Pumpkin Spice Kisses Instructions: Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix and pumpkin until well combined, about 45 seconds. With a cookie scoop, scoop dough and roll top half in sanding sugar (dough is sticky) then place onto a parchment or silpat lined baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. Immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt into a puddle. (Which isn't a bad thing either!) "I decided to make a fun fall cookie with the new limited edition kisses. These are just like those peanut blossoms we all know and love, but with great fall pumpkin flavors. I love cake mix cookies and kisses!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“These Butter Shortbread Cookies are the easiest, the most flavorful shortbread cookies I’ve had the joy of making. They’re light, fluffy, melt-in-your-mouth tender, with just the right amount of crispy bites. They’re great for freezing or gifting.” Buttered Shortbread Cookies Servings – 24 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 1/4 cup corn starch 1 1/2 cups all-purpose flour 1/2 cup confectioners’ sugar 1 cup butter, softened. Maraschino cherries, drained & cut in half, optional Confectioners’ sugar or sanding sugar for dusting, optional Instructions: Preheat the oven to 375˚F. Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls or use star tip and piping bag to make swirled designed shape. Place 2 inches apart on an ungreased cookie sheet. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks. Serve with tea or coffee. "The perfect light, crisp yet crumbly cookie. Great with tea or coffee. Dip 1/2 or the bottom in chocolate for an extra special treat!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"A buttery, flakey, crips on the outside, and soft and chewy on the inside. Drizzled with a light and sweet vanilla icing and sprinkled with pretty Christmas colored sanding sugars. Delicious with a cup of hot chocolate!" Christmas Shortbread Cookies Servings – 18 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: Cookie 2 3/4 cups all-purpose flour 1/2 cup sugar 2 sticks softened (you can use unsalted, which is normal to control the amount of salt per recipe) extra sugar to sprinkle on top Drizzle 1 cup powdered sugar 2 tablespoons milk Instructions: Heat oven to 375º F Cookies: Mix all the ingredients together by hand or mixer, to a stiff consistency (the butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer). Don't overwork the dough; stop when it comes together Press into an 8x8 " square pan about 1" in thickness. Trim the edges to the approximate size. Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. (Use any color sugar you would like to blend with your event or holiday.) Shortbread shouldn't be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely. Cut cookies into 9 squares, the cut on a 45 degree angle into 18 triangles. Drizzle: Mix powdered sugar and milk together until smooth. Drizzle over cookies. Nutrition: Calories: 275 | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Unsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 122mg | Carbohydrates: 31g | Fiber: 1g | Sugars: 9g | Protein: 3g "Did you know biscuits came from repurposed ingredients?" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Anginette Cookies / Italian Cookies “My PRIDE & JOY of Cookies! Versatile and you can mix up the flavors for every holiday and occasion!” Anise Ricotta Twists Servings – 4 dozen Prep Time – 20 Minute Cook Time – 12 Minutes Ingredients: Cookies 15 ounces ricotta cheese 1 3/4 cups white sugar 1/2 pound butter 2 large eggs 1 1/2 tablespoons vanilla extract 1 teaspoon anise extract 4 cups all-purpose flour, or more as needed 1 teaspoon baking powder 1 teaspoon baking soda Glaze: 1 1/2 cups confectioners' sugar 5 tablespoons milk 1 teaspoon anise extract 1/4 cup colored candy sprinkles Instructions: Cookies Preheat the oven to 350 degrees F. Grease or line cookie sheets. Combine ricotta, sugar, butter, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Combine flour, baking powder, and baking soda; blend into ricotta mixture, mixing in additional flour if needed to form a workable dough. Break off egg-size pieces of dough and roll in a ball, then roll between hand creating a snake, twist two ends together. Place the dough twists one inch apart on the cookie sheets. Bake in the preheated oven until edges are golden, about 15 -20 minutes (depending on how thick you want your cookies). Glaze: Mix confectioners' sugar, milk, and anise extract together until smooth. Once cookies are cooled dip the top of each cookie in the frosting or drizzle across the top with a fork in a swiping motion. Place the cookies on racks to let the frosting dry before storing. Immediately sprinkle with nonpareils, jimmies, or other holiday decorations if desired. Cookies will keep in an airtight container for up to one week or frozen for up to three months. "Flavor the cookie with almond or amaretto flavoring and use melted chocolate for a drizzle, top with a sliced cherry. This makes a great gift for your Valentine! Or roll them into ring biscuit wreaths and sprinkle with red and green dragees for gifting Christmas cookie trays!" "These can also be rolled into spirals for a different look!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

A Crustless Coconut Custard Pie “I was the Custard baby in the family. I loved anything with a custard taste, texture or smell. If Nana knew I was coming, there was her famous custard cups baking in the oven when I arrived… Always in those egg shaped speckled ceramic custard cups! This pie is an additional spin on Nana’s original.” Coconut Custard Pie Servings – 8 Prep Time – 5 Minute Cook Time – 60 Minutes Ingredients: 4 eggs 6 tablespoons butter, softened. 1/2 cup all-purpose flour 3/4 cup sugar 2 cups milk 1 teaspoon vanilla 1 cup sweetened flaked coconut Instructions: Preheat the oven to 350°F and spray a 10-inch pie plate with cooking spray and dust with flour, or just use Baker's Joy (flour already in the spray). Place everything but the coconut into a blender. Blend for about 20 seconds. Add the coconut and pulse for just a few seconds. Pour onto the pie plate and bake 50 - 60 minutes. Notes: Toast up an additional 1/2 cup of coconut in a pan over medium heat stirring constantly for 5 minutes or until golden brown and fragrant. Sprinkle on the top as soon as it comes out of the oven. It will look a bit puffy when it comes out, but it will deflate as it cools. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Easy, creamy and delicious It's a winning recipe!" Chunky Fudge Servings – 2lbs of fudge Prep Time – 5 Minutes Cook Time – 5 Minutes Ingredients: 1 bag semi sweet chocolate chips, 12 ounces 3/4 bag butterscotch chips, 9 ounces 1 can sweetened condensed milk 1 teaspoon vanilla extract 1/2 cup currants or dried cranberries 1 cup lightly toasted walnuts, slightly chopped Candied red and green cherries to garnish each piece, optional Christmas decor. Instructions: Wax paper line an 8x8" square cake pan, leaving extra hanging over edges. Add all chips, milk, vanilla to large heavy pot over low heat, melt completely. Add currants or cranberries and walnuts. Fill pan with fudge. Smooth top. Score fudge using knife into 16 squares. Optional - For a Christmas festive look - Decorate with a sliced red cherry in half and green cherry sliced in quarters. Place on each square in the shape to resemble holly bunches. Chill fudge for 2 hours. Remove from pan and cut through completely with a sharp knife. Place squares into mini cupcake liners. Place on serving tray. "I make this every year and someone always asks how to make it. I have replaced the currents/cranberries for marshmallows making a rocky road fudge. It's a huge hit at Christmas time." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Marbled or Layered "This recipe for classic peppermint bark is layers of white and dark chocolate swirled into a marble confection topped with crushed candy canes. A holiday favorite that's quick to make and perfect for parties and gift giving." Peppermint Bark Servings – 16 = 2lbs Prep Time – 5 Minutes Chill Time – 30 Minutes Ingredients: 12 ounces semisweet or dark chocolate chips 16 ounces white chocolate chips or chopped white chocolate 1/2 teaspoon peppermint extract 2 teaspoons canola oil, divided 3/4 cup crushed candy canes Instructions: Place the semisweet or dark chocolate chips and 1 teaspoon oil in a medium bowl and microwave for 30 second increments until melted. Stir until smooth. Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 15 minutes to set. Place the white chocolate chips and 1 teaspoon of oil in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth. For marbled version: Spread the white chocolate over the semisweet chocolate layer. Swirl back and forth using the back of a butter knife to incorporate the chocolates together making a pretty swirl pattern. For layered version: Spread the white chocolate over the semisweet chocolate layer. Carefully not to combine the two chocolates leaving the white on top. Top with candy canes. Pressing lightly into the white chocolate. Place in the fridge for about 20-30 minutes or until the chocolate is completely set and hardened. Remove from the fridge and let the bark sit at room temperature for about 10 minutes. Cut or break into pieces and serve. Notes: The easiest way to crush the candy is to place it in a resealable bag, then use rolling pin to break it into small pieces. This recipe only has 5 ingredients which means quality really counts. Use the highest quality chocolate you can find, and look for white chocolate that contains real cocoa butter and not just palm oil. If that is all you have available that is ok too. For best results, chill the bark completely to let the layers fuse together, then bring it back to room temperature for cutting. I find using a knife produces nicer results than breaking the bark apart with your hands. Nutrition: Calories: 276kcal | Carbohydrates: 27g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 201mg | Fiber: 1g | Sugar: 24g | Calcium: 70mg | Iron: 1.4mg "This is one of the easiest holiday treats, and I’ve been making a few batches every year for at least 20 years every holiday season. I give it away as gifts packaged in boxes, wrapped with raffia and ribbon. This recipe is extremely irresistible peppermint bark… dangerous, I tell ya!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This pie is bursting with flavor, and is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream." The Great Pumpkin Pie Servings – 8 generous slices Prep Time – 10 Minutes Cook Time – 50 Minutes Ingredients: 1 (9 inch) unbaked deep-dish pie crust 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 teaspoon pumpkin pie spice 2 large eggs 1 (15 ounce) can pure Pumpkin (not pumpkin pie filling) 1 (12 fluid ounce) can evaporated milk (Not sweetened condensed milk) Whipped cream for serving garnish Instructions: Preheat the oven to 425 degrees F. Combine sugar, cinnamon, salt, ginger, pumpkin pie spice and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. Remove from the oven and set on a wire rack to cool to room temperature. Serve cooled pie immediately or refrigerate until ready to serve. Add a dolop of whipped cream to each slice. (Do not freeze as this will cause the crust to separate from the filling.) Nutrition: Calories283 | Fat 12g | Saturated fat 5g | Cholesterol 59mg | Sodium 357mg | Carbohydrates 39g | Fiber 3g Sugars 26g | Protein 6g | Vitamin C 1mg | Calcium 134mg | Iron 1mg | Potassium 173mg "I grew up in a house of pumpkin pie lovers and absolutely no Thanksgiving was complete without a nap and a massive slice of pumpkin pie." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"There’s nothing more satisfying than making a pie completely from scratch for a special occasion." Flakey Pie Crust Servings – 2 pie crusts Prep Time – 15 Minutes Cook Time – per pie recipe Ingredients: 2 and 1/2 cups all-purpose flour (spooned & leveled), plus more for shaping and rolling 1 teaspoon salt 6 Tablespoons unsalted butter, chilled and cubed 2/3 cup vegetable shortening, chilled 1/2 cup ice cold water Instructions: Whisk the flour and salt together in a large bowl. Add the butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal - pea-sized bits with a few larger bits of butter and shortening are ok. Do not overwork the ingredients. Measure 1/2 cup of water in a cup. Add ice. Stir it around. Measure 1/2 cup of water, since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon has been added. Stop adding water when the dough begins to form large clumps. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily and should not feel overly sticky. Avoid overworking the dough. If it feels a bit too dry or crumbly, dip your fingers in the ice water and then continue bringing dough together with your hands. If it feels too sticky, sprinkle on more flour and then continue bringing dough together with your hands. Form it into a ball. Use a sharp knife to cut it in half. Flatten between hands to form 2 separate disks. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days. After the dough has chilled for at least 2 hours, you can roll it out. Work with one crust at a time, keeping the other in the refrigerator until you’re ready to roll it out. Lightly flour the work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough. Use gentle-medium force with your rolling pin on the dough. When rolling dough out, start from the center and work your way out in all directions, turning the dough with your hands as you go. Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking. Roll the dough into a very thin 12-inch circle, which is the perfect size to fit a 9-inch pie dish. Your pie dough will be about 1/8 inch thick, which is quite thin. Visible specks of butter and fat in the dough are perfectly normal and expected. Because your dough is so thin, use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish. Proceed with the pie per your recipe’s instructions. Notes: Freezing Instructions: Prepare the pie dough through step 5 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe. "With the extra pie crust, I always make Cinna-Munchies. Filled with cinnamon, sugar, and butter. They are a hit with the kids and hubbies alike!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"A comfort Christmas cookie for me. The first bite always takes me back to childhood... instantly. These were made by my mother every Christmas. A holiday didn't go by with out them. Even when times were hard and the ingredients became more expensive, Mom always found a way to make these for me. A very rich cookie that can go along way!" Hello Dollies Servings – 36 Prep Time – 15 Minutes Cook Time – 25 Minutes Ingredients: 1 1/2 cups graham cracker crumbs 1/2 cup butter or margarine, melted 1-14 ounce can sweetened condensed milk 2 cups semisweet chocolate morsels 1 1/3 cups flaked coconut 1 cup chopped walnuts or your favorite nuts Instructions: Preheat the oven to 350 degrees F. If using a glass dish, preheat the oven to 325 degrees F. Coat a 9x13-inch baking dish with cooking spray. Mix graham cracker crumbs and butter in a bowl until well combined. Transfer the mixture to the prepared baking dish and press onto the bottom. Pour sweetened condensed milk on graham cracker crust. Sprinkle with an even layer of chocolate chips, coconut, and nuts. Press toppings down firmly with the back of a fork. Bake in the preheated oven until lightly browned, about 25 minutes. Cool completely, then cut into 36 bars or angled diamond shapes. Notes: Chunky Bar Hello Dollies - Substitute 1 cup of chocolate-covered peanuts and 1 cup of raisinets for semisweet chocolate chips and chopped nuts. "These are an adult favorite of mine!" Rainbow Hello Dollies - Substitute 2 cups of plain candy-coated chocolate candies for semisweet chocolate chips. 7-Layer Hello Dollies - Substitute 1 cup of butterscotch-flavored chips (or peanut butter-flavored chips or white chocolate chips) for 1 cup of semisweet chocolate chips. Toffee Hello Dollies - Substitute 1 cup of toffee or chocolate covered toffee bits for 1 cup of semisweet chocolate chips. Nutrition: Calories 167 Total Fat 10g Saturated Fat 5g Cholesterol 11mg Sodium 64mg Total Carbohydrate 14g Dietary Fiber 1g Total Sugars 11g Protein 2g Calcium 8mg Iron 1mg Potassium 64mg "Hello Dollies first came to be in the 1960s, when the recipe was featured in the original foodie, Clementine Paddleford’s column in the magazine, The Week. It wasn’t Paddleford’s own recipe, though. Rather, 11-year-old Dallas native Alecia Couch submitted it to Paddleford in 1965. The Broadway musical, Hello Dolly, was all the rage during that time, hence the name." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"The Grinch may have stole Christmas but he also stole our hearts. This classic Christmas character is one of our favorites and these cookies are too!" Grinchy Mint Cookies Servings – 24 munchies Prep Time – 20 Minutes Cook Time – 10 Minutes Ingredients: 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 3/4 cup light brown sugar 3/4 cup white sugar 2 large egg 1 1/2 teaspoons vanilla extract 1/2 teaspoon peppermint extract 20 drops green food coloring 2 cups chocolate chips, mint chocolate chips, or red and green candy-coated chocolate pieces 1 cup chopped walnuts, or your favorite nuts Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Mix flour, baking powder, baking soda, and salt together in a bowl. Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer. Add egg, vanilla extract, mint extract and food coloring, and mix until well combined. Gradually add flour mixture to the wet ingredient and continue beating until all the green color is uniformly distributed. Mix in about 1 3/4 cup of the chips or candies and chopped nuts. Batter will be stiff. Scoop tablespoons of dough and roll into balls. Place on the prepared cookie sheets and decorate by gently pressing remaining chips or candies onto the tops of the balls. Bake in the preheated oven, about 10 minutes. "The tree was decorated, it was cold out and the kids wanted a pajama Christmas movie night in... The popcorn was popping and the grinch mint cookies were born. I was able to turn our favorite ice cream, into a warm gooey cookie and make it a Grinch Stole Christmas night!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Can be made in milk, dark or white chocolate "Hands down the BEST Chocolate Cream Pie Recipe! A family favorite requested by my cousin every Thanksgiving and Christmas. Easy... With a pre-made crust, instant chocolate pudding, and creamy whipped topping, this Chocolate Cream Pie will have you coming back for more!" Chocolate Cream Pie Servings – 8 Prep Time – 5 Minutes Chill Time – 2 1/2 Hours Ingredients: 1 flakey pie crust, or premade crust 2 cups cold milk whole milk is best 2 packages 3.4 ounces instant chocolate or white chocolate pudding mix 1 - 8oz frozen whipped topping, thawed, divided 1/4 cup mini chocolate chips or chocolate shavings Instructions: Bake pie crust as directed on recipe or package and allow to cool on a rack while you prepare the pudding filling In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in 1 cup whipped topping. Pour into crust and chill for atleast 2 hours before seriving. Before serving, top with remaining whipped topping and chocolate chips. Nutrition: Calories: 1140kcal | Carbohydrates: 128g | Protein: 14g | Fat: 63g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 849mg | Potassium: 194mg | Fiber: 6g | Sugar: 28g | Vitamin A: 103IU | Vitamin C: 0.3mg | Calcium: 90mg | Iron: 6mg "This pie would be the perfect addition to your Easter dinner or summer fun family BBQ as well. There’s just something about a chocolate dessert like this pie that makes everyone happy instantly." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“This was one of my most requested desserts at my favorite restaurant as a child. I got so excited over it; the waitresses remembered me at my families favorite restaurant and knew to bring it to the little girl in pigtails with the dimple when she finished her dinner. They even made it more special and added a candle… every-time!” 😊 Grape Nut Pudding Servings – 9 Prep Time – 15 Minutes Cook Time – 60 Minutes Ingredients: 1 cup Grape-Nuts cereal 4 cups whole milk 5 large eggs 2 to 3 teaspoons vanilla extract 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon, plus more for dusting over the top of the pudding Freshly ground nutmeg, for dusting over the top of the pudding Instructions: Preheat the oven to 350°F and heat a kettle of water to just below boiling. Generously butter the bottom and sides of a glass baking dish (either 13 x 9 or 9 x 9 - see notes). Place the Grape-Nuts cereal in a large bowl and set it aside. Scald the milk in the microwave or a saucepan and pour it over the cereal, reserving 1/2 cup for tempering the eggs. Set the cereal and milk aside for 5 minutes to begin softening. While the cereal soaks, whisk the eggs, vanilla, sugar, salt, and cinnamon together until the sugar is dissolved and the mixture is a little frothy. Start whisking the reserved milk into the eggs, 1 tablespoon at a time. Once the eggs are tempered, add them to the bowl with the milk and cereal. Stir to combine, pour the mixture into the prepared baking dish, and sprinkle some extra cinnamon and nutmeg over the top. Place the baking dish into the center of a large roasting pan and carefully pour the hot water into the outer pan to a depth of about 1-inch.If you aren't familiar with baking custard in a water bath (bain-marie), click here for a more detailed explanation. Carefully place the pan in the oven and bake for 45 to 55 minutes, or until the pudding pulls away from the edges of the dish slightly and a butter knife inserted into the center comes out clean. Remove the pudding from its water-filled outer container and set the dish on a cooling rack to cool completely. To serve, cut into squares for serving and top with whipped cream if desired. Notes: I prefer the 9 x 9 will turn out a little thicker and the cereal will form a soft crust on the bottom topped with a layer of creamy custard. It's really cool to see the layers. You can use either a 13 x 9 x 2-inch or a 9 x 9 x 2.5-inch baking dish for this recipe. The 13 x 9 will turn out thinner and the soft cereal will be mixed throughout the custard layer. Nutrition: Calories: 201kcal | Carbohydrates: 27g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 114mg | Sodium: 205mg | Fiber: 2g | Sugar: 18g "Grape-Nut pudding is a classic New England dessert of lightly-sweetened egg custard combined with Post Grape-Nuts cereal and spices." Please excuse the blurry picture. It was a very old photo I was able to find... before digital cameras... That statement surely shows my age.. Ha! A little nostalgia for you! Updated pics coming soon! CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"They make perfect Halloween decorations, but you can also make them into a Christmas spider ornament. You can tie fishing line through the little loop by the head and hang them, or you could even glue a magnet onto the body and display it on the fridge." Materials: 25 inches jewelry wire 22-24 gauge 1 large bead 10 - 20mm for body 1 medium bead 8-10 mm for head 100 small beads (2-5mm for legs Equipment: Ruler Wire cutters Needle nose pliers Directions: Remember, you can make these any size you would like. If you decide to go larger, just increase your bead sizes and the amount used. Step 1: Cut wires Cut 5 lengths of wire that are each 5 inches long. Step 2: Attach body bead Take one piece of wire and use needle nose pliers to bend the end of it into a tight spiral. Continue bending the wire into a tight coil that is large enough to cover the hole in the largest bead (used for the body). My coil was about 5 mm in size. Take the other end of the wire and feed it through the center of the coil. Pull the end of the wire completely through. This secures the coil and ensures that the hole of the large bead will sit in the center of the coil to stop it from falling through and gives the body a design. Now slide the largest bead (the body) onto the wire until it's resting against the coil. Step 3: Connect legs Grab one of the other four wires and bend it roughly in half in a "U" shape to find the middle. Slide the folded wire around the first wire, so it's sitting against the body bead. Cross the folded wire around itself. Pull the wire down on each side, securing it into place. You've just added the first two spider legs! Repeat these steps with the next three wires and pinch the legs in place with your pliers. Don't worry about the legs intertwining - it only makes the spider more sturdy. Step 4: Attach and secure head bead You can now slide the medium sized head bead onto the center wire and press it tightly against the legs. Cut off any excess wire, leaving at least 2 cm (3/4 inch). Use the pliers to twist and push the end of the wire back into the head bead, creating a small loop to secure it. Step 5: Bead legs Bend and separate the 8 legs into their positions. Begin beading the first leg. It's best to start with a small seed bead so it will rest right up against the spider's body. Use a mix of beads in a variety of sizes. I used 12 beads per leg, but the number will depend on the exact size of your beads. Make sure to leave 5 - 10 mm at the end of the wire to finish off the leg. Use the needle nose pliers to create a small loop, just large enough to ensure the beads won't slide off. Repeat and bead the other 7 legs. Step 7: Arrange legs Bend each of the 8 legs, somewhere around the middle of the leg, to create the leg "knee" joint. Flip the spider over and adjust the legs so they all touch the table and are evenly spaced out. Your beaded spider is now complete! Adjust to your liking for display. A little History.... "What is a Christmas spider?" Spiders are seen as good luck in many cultures around the world, but in Eastern Europe (specifically Ukraine) spiders have a special connection to Christmas. There are many variations of the tale, but the story goes that a family of spiders investigated the tree at Christmas time and left webs all over it. When sunlight hit the webs the next morning they turned into gold and silver strands – giving us the origin of tinsel on Christmas trees! Today, to honor that folktale, beautiful beaded spiders decorate Christmas trees in Ukraine and all over the world! You can easily make these beaded spiders into Christmas spider ornaments, simply by tying fishing line or ornament hangers through the wire loop by the head.

"A delightful recipe only for those with an incurable sweet tooth! Candy corn mixed with chocolate sandwich cookies and pretzels will please your whole Halloween crowd. Fun for kids to make!" Candy Corn Bark Servings – 20 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 16 Halloween-colored chocolate sandwich cookies, chopped 1 1/2 cups broken small pretzels 1/3 cup raisins 1 1/2 pounds white chocolate, broken into squares 2 cups candy corn, chopped optional orange and brown sprinkles Directions: Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily. Drizzle chocolate with a spoon over the cookies, pretzels and raisins in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container. Nutrition: Calories 326 | Total Fat13g | Saturated Fat 7g | Cholesterol 7mg | Sodium 180mg | Carbohydrate 51g | Fiber 1g | Sugars 42g | Protein 3g | Calcium 74mg | Iron 1mg | Potassium 147mg "This is VERY sweet recipe. A little goes along way. Kids and adults alike love it! Great to package up for gift giving or those special trick or treaters you personally know!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"These cookie dough truffles are the perfect no-bake sweet treat that takes just 10 minutes to whip up! They will cure your sweet tooth in a matter of seconds!" Chocolate Chip Cookie Dough Truffles Servings – 24 Prep Time – 10 Minutes Cook Time – 40 Minutes Ingredients: 1/3 cup butter , softened 1/3 cup light brown sugar 2-3 teaspoons vanilla extract 1/2 - 1 cup all-purpose flour 1/2 - 3/4 cup milk chocolate chips 2 cups semi-sweet chocolate chips , or melting wafers (for dipping) Optional toppings: Sea salt, sprinkles, toasted coconut, mini chocolate chips or chopped nuts. Instructions: Line a baking sheet with wax paper, set aside. In a bowl, mix together butter, sugar and vanilla. Then slowly mix in flour and mix just until combined. I like to start with 1/2 cup and add more, until it reaches the “cookie dough” consistency. Then stir in desired amount of chocolate chips. Roll dough into 1-inch balls and place on the pan. Freeze for about 15 to 30 minutes. When the dough is firm, melt the semi-sweet chocolate chips in the microwave at 30 second intervals. Then dip the cookie dough in the chocolate with a fork. Tap the fork on the edge of the bowl to remove any excess chocolate. Place back on wax paper and immediately top with sea salt, nuts or sprinkles if desired. Place truffles back in the freezer until chocolate has hardened. Store in the refrigerator until ready to serve. Notes: You can add 1/2 to 1 Tablespoon of milk to the cookie dough mixture if it becomes too crumbly. Store in an airtight container in the fridge for 5-7 days. **Eating non heat treated flour can lead to a potential risk of food-borne illness from the consumption of raw flour. "I topped them off with a little sea salt, chopped nuts and sprinkles. They were seriously divine and the perfect chocolate fix! I just love cookie dough, so these truffles are great because there’s no egg in them, making them perfectly safe to eat." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"These cookies are slightly crisp on the outside, soft and moist on the inside. Taste just like your childhood favorite candy... Well.. mine anyway!" Chocolate Peanut Butter Cookies Servings – 24 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 1 - 15.25oz package chocolate or yellow cake mix 1/4 cup vegetable oil 1/4 cup creamy or chunky peanut butter 2 large eggs Mix-ins or toppings: 1 - 2 cups peanut butter candies, the amount is up to you. 1/2 cup mini chocolate chips Instructions: Preheat the oven to 350 degrees F. Stir cake mix, oil, peanut butter and eggs together in a large bowl until it comes together as a dough. Add in your mix-ins, mix to combine. Form dough into 1-inch balls and place 2 inches apart on un-greased baking sheets. Place a few candies into the ball of dough to finish. Bake in the preheated oven, about 6 to 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. "If you love peanut butter cups, you are going to love these cookies. Perfect portion after a delicious meal. Great served with a cup of coffee, tea or hot chocolate. Change the color of the chocolate candies to match a theme or holiday, stack in cellophane and tie with a ribbon for gift giving!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.