It’s that wonderful time of year again! This weekend we picked out a big Christmas tree and set it up right in front of the window in our house! I can’t forget to... READ MORE
It’s that wonderful time of year again! This weekend we picked out a big Christmas tree and set it up right in front of the window in our house! I can’t forget to mention that I also put up my mini pink Christmas Tree a few weeks ago- which I decorated with adorable homemade star ornaments from my East Coast Mom! We have a few presents under the tree, but I still have lots more wrapping to do! But lets get to the baking first….
- 1 & 1/4 cups flour (I use Bob's Red Mill whole wheat pastry flour)
- 1/2 cup unsweetened cocoa powder (sifted)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 10 tablespoons unsalted butter (room temperature)
- 1 large egg
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar (sifted)
- 1 teaspoon vanilla
- 1 tablespoon milk
- Holiday Sprinkes
- 1. Preheat oven to 375 degrees F.
- 2. In a large bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- 3. In a separate bowl, beat the butter until smooth. Add the sugar and beat until creamy. Then add the egg and beat again until creamy.
- 4. Add the butter/sugar/egg mix to the dry ingredients and mix together with a processor, beaters or by hand.
- 5. Using a cereal spoon, make a small ball of dough and place on a cookie sheet with 2 inches between each cookie. (I like to use a silicone baking mat which cooks more evenly and provides a great nonstick surface.)
- 6. Bake for 10-11 minutes and let sit for 3 minutes, then place cookies on cooling rack.
- 7. While cookies are baking, make the frosting.
- 1. In a large clean bowl, beat butter until smooth.
- 2. Add sifted powdered sugar 1 cup at at time and beat until smooth.
- 3. Add vanilla and milk and beat until light and fluffy.
- 4. When cookies are room temperature, fill a frosting bag or sandwich baggie with frosting and pipe a round ball of frosting into the middle of one cookie. Press an equal sized cookies on top so the filling spreads evenly in all directions. (You will figure out how much you want between each cookie.)
- 5. Carefully press sprinkles into the sides of the cookies so they stick.
- 6. Enjoy!! The Oreos store well for up to 5 days!
Hello There!!! Thanks for stopping by!!
Although I’m a little late, I have a very exciting announcement to make! …I passed my HUGE national board exam AND I am officially a full-fledged Physical Therapist! I finally started working full-time and I am DONE studying!!!! I can’t explain how wonderful it is to come home and relax, see friends, cook dinner or read for fun without worrying about needing to study… Life is good!! Even though I was able to check one HUGE item off my life long to-do list, I totally understand that life is busy and when things can be made easier- it’s best to go for it!
Below is a compilation of a few of my favorite Holiday Desserts that are delicious, festive and they will surely impress your guests! They have been taste-tested and bake-tested and you might have trouble not eating them all before your party! The links are listed below the pictures and all posts have easy to follow pictures, simple instructions and a printable recipe for your convenience! Happy Holidays and Merry Christmas!
Enjoy, let me know what you think and post below to tell me what your favorite desserts are!
Hot Cocoa Cupcakes
Chocolate Cupcakes filled with marshmallow cream and topped with hot cocoa flavored frosting!
Peanut Butter and Chocolate Cookie Cups
Cookies filled with chopped up peanut butter cups and topped with creamy peanut butter frosting!
Marbled Chocolate Cheesecake Bars
Delicious cheesecake bars marbled with chocolate and… it’s Gluten free!!
English Toffee Almond Bars
Delicious toffee flavored cookie bars with melted chocolate and sliced almonds! My mom makes these every year!
Baked by Michelle for MoreChocolate.net