Tag: dessert

Chocolate Cherry Sandwich Cookies

Chocolate Cherry Sandwich Cookies

Chocolate Cherry Sandwich Cookies are the perfect cookie to add to your exchange box this holiday season. The outside chocolate cookie is both soft enough to bite through but crunchy enough to hold firm in a sandwich cookie. Bursting with flavor from the dark chocolate 

Pecan Turtle Candies

Pecan Turtle Candies

When I think about Pecan Turtle Candies, one question comes to mind each time -what is there not to love about pecans, caramel and chocolate? That question is obviously rhetorical but the correct answer is nothing. There is nothing not to love about those three 

Irish Potatoes

Irish Potatoes

Irish potatoes were a staple in my house growing up around this time of year. My step dad and I would fight over them because they were that delicious. They were a treat that I somehow forgot about 99% of the year but absolutely could not live without the other 1%. Since I moved out of my hometown, I couldn’t seem to find them anywhere and they slowly slipped from my mind…until recently. I don’t know what reminded me of them, but whatever it was, I knew I had to make them QUICK.

When these were finished I was honestly shocked by how much they tasted like the real thing. I mean if you put these out on a table and didn’t tell anyone you made them, they would think they were O’Briens Irish Potatoes. I really wanted these to be legit and I think I accomplished it!

Irish potatoes candies in a brown paper bag with a white background. One Irish potato is bitten into and is showing off the smooth white center.

What is good about these Irish Potatoes is that they are MINIMAL ingredients with MAXIMUM results. You can make so many of these little guys from just one batch and they’ll keep you going through the season…or at least through the weekend if you can manage not to eat them all. They consist of cream cheese, butter, vanilla extract, powdered sugar, shredded coconut and ground cinnamon. That’s it. 6 ingredients… all of which I can guarantee you have in your fridge and pantry.

6 ingredients that come together in 15 minutes??? Sign me up! The longest hardest part about these is scooping and rolling them into balls. But to make it go a little faster, I scooped a ton out onto a cookie sheet lined with parchment and then rolled them into balls instead of doing one at a time. I feel like this just makes it go faster.

Irish potatoes candies in a brown paper bag with a white background.
Sack of Potatoes

How do I make Irish Potatoes exactly?

The process for these is beyond simple. Hey, I think Im catching a trend here with my recipes! Anyways, you’ll want to combine the softened cream cheese and butter until nice and creamy and one smooth consistency. Next, add in the salt and vanilla and mix to combine. Then, alternating, add in your powdered sugar and coconut flakes a little at a time until it’s all fully combined. I did this a little at a time to make sure the powdered sugar didn’t become one big puffer cloud and get all over the counter instead of in the Irish Potato.

Now, remember when I said that I really wanted these to be legit? Well I think that is because I put my coconut through the food processor! When you bite into an Irish Potato, you want the coconut flavor but you don’t want coconut strings or chunks. These are not the coconut eggs you have at Easter time. These should be one smooth consistency, or as close to one as you can get. The food processor definitely isn’t necessary, but I think it makes them PERFECT!

Once everything is processed, combined, scooped and rolled, you can toss these bad boys into your cinnamon. Thats what gives them the “potato” look and the perfect finish. I mean who doesn’t love the cinnamon sugar combination?

So you’re now equipped with the ingredients and the process…GO MAKE THEM! If there were any time to use up that cream cheese that’s gonna go soon and the coconut flakes that have been shedding on your floor, now is it. Delicious, simple, and just in time for the holiday! What could be better?

Irish Potatoes

Prep Time20 mins
Course: Dessert, Snack
Keyword: candy, coconut, dessert, Holiday, Irish potatoes, snacks, sweets


  • Stand Mixer you could also use a hand mixer if you wanted


  • 4 oz cream cheese softened
  • 4 oz butter softened
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 3 cups sweetened coconut flakes
  • 3 cups powdered sugar
  • 2 tbsp ground cinnamon


  • Add the butter and cream cheese into the bowl of a stand mixer. Mix on medium speed until fully combined
  • Add in the salt and vanilla into the cream cheese mixture and stir to combine.
  • Add the coconut flakes to a food processor and pulse until the shreds are fine and small**
  • Alternating between coconut and powdered sugar, add slowly in smaller amounts stirring between each mixture until fully combined. The mixture will be thick but not sticky. You should be able to pick it up and roll it between your hands without it falling apart or sticking to you.
  • Once combined, scoop by rounded teaspoon full and drop onto a parchment lined sheet. Then roll into balls.
  • Finally, toss the balls in the cinnamon to coat.
  • Enjoy!


Step 3 of the instructions is optional. You do not need to process the coconut flakes into smaller pieces but I like to to try to get a smoother consistency. 
Chocolate Covered Strawberry Puppy Chow

Chocolate Covered Strawberry Puppy Chow

Chocolate covered strawberry- the flavor of Valentines day. Now take that and think…PUPPY CHOW! Now if you aren’t familiar with puppy chow, no it isn’t for dogs. It is simply Chex cereal coated in melted chocolate and powdered sugar. Some people may call it muddy 

Easy Valentine’s Day Desserts

Easy Valentine’s Day Desserts

Valentine’s Day is really all about the desserts, if we are being honest. We cook the meal, buy the presents, set up the decorations, but what we really want is something decadent and delicious! Now, I know we are all busy but that is not 

Chocolate Chip Cookies

Chocolate Chip Cookies

6 cookies stacked up on a gold wired rack with a white background. There are two cookies in the foreground. the one in the front has the perfect bite taken out of it. The other is to the left of the stack mostly off screen.
CCC’s stacked up

Chocolate chip cookies- Everyone needs a good one in their repertoire and this is mine. It is absolutely perfect in every way. You get the crisp outer edge with the soft chewy middle. Melty chocolate chips spread throughout giving you the best bite every time. When your family assigns you cookie duty, these will win them over time and time again!

What I love about these cookies is that they are really easy to make. It’ a simple straight forward recipe that comes out perfect each time. I mean, it’s REALLY hard to mess these up. Aside from swapping salt for sugar, theres nothing that could wrong with these CCC’s. Even your youngest baker in the family could whip up a batch.

Lets get baking…

For these chocolate chip cookies, you want to start by creaming the butter and the sugars together. You’ll notice that this recipe calls for more brown sugar than granulated. I learned a long time ago (I think in my high school HomeEc class) that if you want a softer cookie, you should use more brown sugar to white and since then that is always what I have done. Anyways…when I say creaming the butter and sugar, you’ll want to really work those bad boys together. Until it is light in color and fluffy. Let them become best friends in that bowl!

Next add in the eggs and vanilla. One at a time, scraping the sides and bottom as you go. I hate when I overestimate the power of my mixer, don’t scrape, and end up with a little pile of flour or butter right on the bottom of my dough or batter..UGH! the worst! The only way to prevent that is to SCRAPE YOUR SIDES AND BOTTOMS!

All your wet ingredients are added and now its time to add in the dry. Flour, baking soda, and salt go into the bowl and mixed in. Once everything is combined, add in your chocolate chips because what’s a chocolate chip cookie without chocolate chips!? Now, have you ever made cookies and as you’re scooping the last bits from the bottom of the bowl you realize that those last few barely have chocolate in them? Well, consider your problem solved with this little trick. After you stir them in with the paddle on your mixer, take the bowl off the mixer and use a spatula to do the last couple stirs. Make sure everything is evenly distributed and all your cookies will have chocolate. I promise.

Multiple chocolate chip cookies cooling on a gold wire rack. The cookies are a lightly toasted brown color and you can see the dark brown of the chocolate chips in each one. The cookie directly in the center of the rack has the perfect bite taken out of it.
CCC’s cooling on a wire rack

THATS IT! Refrigeration is not required but if you do, I would refrigerate them for at least an hour so they get nice and cold. Then scoop them with your cookie scoop (here’s the one I use), bake, cool, and enjoy! It doesn’t get much easier than that. I’m telling you, the hardest part of this recipe is waiting for them to cool when they come out of the oven. But honestly, cooling them is totally your prerogative! Shh…I won’t tell if you won’t!

So many cookies! Now what!?

Now I will say that this recipe makes a lot of chocolate chip cookies. The good thing is you can do a multitude of things with them. Sandwich some ice cream between them. Crumble them up as an ice cream topping. Dip them in your morning cup o’ Joe. Eat them by the handful. If none of those options float your boat….gift some to your neighbor…they’ll be screaming thank you from the window!

So there you have it. Your new favorite classic chocolate chip cookie recipe. Don’t get me wrong, there is a time and place to whip out all your fancy ingredients and make a cookie that takes two days from start to finish. BUT! there is also a time when you want quick simple and delicious….and this recipe is it!!! Go ahead, go get your mixer. You know you wanna!

Chocolate Chip Cookies

Prep Time30 mins
Course: Dessert
Keyword: Baking, chocolate, chocolate chip, cookie, dessert
Servings: 64 cookies


  • 2 sticks unsalted butter room temperature
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp kosher salt
  • ½ tsp baking soda
  • cups AP flour
  • 2 cups semi sweet chocolate chips


  • Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • In the bowl of a stand mixer, cream your butter and sugars together. You want them to be pale in color when your finished creaming. About 8 minutes. Make sure you're scraping down the sides of the bowl as you go along.
  • Next, add in the eggs one at a time mixing to combine between. With the addition of the second egg, add in the vanilla as well. Again, make sure you scrape down the bowl to make sure everything is getting mixed well.
  • Next add in all your dry ingredients. Start with the mixer on low speed. Once it starts to combine, turn up the speed to medium and finish mixing. Scraping down the sides and bottom of the bowl again.
  • Now dump in your chocolate chips. To combine, turn the mixer on low speed. You dont want to break up your chips. Once your chips are mixed in, lift the mixer and give the batter a final stir with your spatula. This makes sure the chocolate is evenly distributed throughout the batter and you won't end up with cookies that dont get chocolate.
  • Scoop onto your parchment lined sheet and leave 2 inches of space between the cookies. **See Note**
  • Bake for 9-11 minutes depending on the doneness you like. **See Note**
  • Remove the cookies from the oven and cool on the sheet for 2 minutes. Then move cookies to a cooling rack to finish cooling.


  1. You don’t have to refrigerate these cookies but you definitely can. I give mine a full hour in the fridge to make sure they are nice and cool BEFORE scooping onto the baking sheet. 
  2. I have a convection oven, so my baking times may vary from yours. But for safe measures when baking your cookies you should always switch shelves and rotate half way through the baking. So your top pan will become your bottom pan and the cookies in the front will become the cookies in the back (rotate the sheet 180 degrees). This will help ensure even baking in your cookies. 
Classic Gingersnap Cookies

Classic Gingersnap Cookies

ITS THE MOST WONDERFUL TIME OF THE YEAR! No, seriously…Andy Williams wasn’t lying about this one. These delicious gingersnap cookies are bursting with the strong flavor of molasses and the perfect amount of warming spice that will have you craving another. These CLASSIC GINGERSNAP COOKIES 

Peanut Butter and Jelly Rolls

Peanut Butter and Jelly Rolls

Have you ever been sitting in your car, running some errands or watching TV and BOOM! It hits you…like a ton of bricks…an idea you just cant get out of your head?? That’s exactly how these decadent and delicious peanut butter and jelly rendition of 

Pumpkin Chai Cookies

Pumpkin Chai Cookies

Just because it is almost summertime doesn’t mean we can’t enjoy pumpkin right?! These Pumpkin Chai cookies are perfect in every way. They are pillowy and soft and have that melt in your mouth effect that everyone loves from a cookie. With these cookies, you can taste each level of spice. The warmth from the Chai seasoning lifts the flavor of the pumpkin and gives you the ultimate bite!

These pumpkin chai cookies first came to me at Christmas time…I mean, don’t they just scream Christmas!? I would bring these cookies to work and they would be gone in 30 seconds flat. My co-workers would stop me and ask when I was bringing in the next batch and to make sure I saved them some. They quickly became a favorite and when you try them, you’ll understand why!

What will you need for this recipe?

For this recipe you’ll need all of your cookie staples

  • butter
  • sugar (both brown and granulated)
  • flour
  • vanilla
  • salt
  • baking soda

Then you’ll need some not so staple ingredients

  • Chai spice mix
  • Pumpkin puree
  • pumpkin pie spice

But aren’t you missing something?

You may be asking, “but wait, where are the eggs?” Well, when I was researching on how to use pumpkin in recipes (yep, I’m nerdy like that) I read that the pumpkin acts as the egg so adding egg is not always necessary. I also read that draining the pumpkin before using it will help give you a better texture to your baked goods.

The Process

This recipe is pretty straight forward for these pumpkin chai cookies. There is nothing complicated to it, and it follows methods most cookies use. Cream together the butter and sugars. Add in the pumpkin and vanilla. Mix in the dry ingredients. TA-DA! The one thing this recipe requires is chilling time. I think it makes the dough easier to handle and gives them that nice pillowy shape.

White plate on a brown wooden background with round pillowy pumpkin chai cookies on it. The cookies are overlapping so you can see their shape and texture

The one thing I especially love about these cookies is that they are not super sweet! They do get a nice coating of sugar before baking but even then they have the perfect level of sweetness. The perfect treat to wrap up your evening or start your day!

Pumpkin Chai Cookies

Soft pillowy pumpkin cookies with the warming spices of chai
Prep Time45 mins
Course: Dessert
Cuisine: cookies
Keyword: chai, cookie, Pumpkin
Author: Zoe Nazario


  • sticks butter softened
  • cup light brown sugar
  • ¼ cup granulated sugar
  • ½ tsp vanilla extract
  • 1 cup pumpkin puree drained
  • 1 tbsp chai seasoning recipe below
  • 1 tsp pumpkin pie spice
  • 2 cups all purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • extra granulated sugar for rolling optional

Chai Seasoning

  • 2 tsp ground cinnamon
  • 1 tsp allspice
  • ½ tsp ground ginger
  • ½ tsp ground coriander
  • ¼ tsp ground nutmeg


  • Create your Chai Seasoning mixture. Combine all ingredients in a small bowl.
  • In a medium bowl, combine the dry ingredients (flour, spices, salt, baking soda). Set aside.
  • Cream together the butter and sugars in the bowl of an electric stand mixer.
  • Scrape down the sides of the bowl if necessary and add in the pumpkin puree and vanilla
  • Add in the dry ingredients in two portions, stirring to combine between additions.
  • Scrape down the sides of the bowl again if necessary and refrigerate the dough for 30 minutes
  • Preheat oven to 350°F. Line your baking sheets with parchment paper.
  • Using a small cookie scoop (about a tablespoon), drop the dough onto the prepared cookie sheets.
  • Roll the dough balls in sugar to give them a nice coating.
  • Bake for 9-10 minutes


  • I drain my pumpkin using a fine mesh sieve and paper towels. I line the sieve with the paper towels and put the pumpkin inside. Let it rest and you will see the excess moisture come out of the pumpkin
  • You can use whatever Chai recipe you like, there are plenty online. This is just the one I mixed up. 
  • Rolling the cookies in the sugar is optional but I like it because these cookies are not super sweet. You could also drizzle with an icing instead of rolling in sugar if you prefer
  • These cookies are FLUFFY! They will be round and pillowy…that’s okay!

Looking for more cookies to bring to your holiday potluck or just whip up on a weekend? Check this out!