'Tis the season for baking, and nothing says Christmas-time more than these cookies. I made them for the first time last year, and as soon as December November the holidays rolled around this year my family started requesting me to send them some. It seemed only natural, after making three batches already, that I should share this recipe once again.

Hot Chocolate Cookies

Ingredients:

- 1 C salted butter
- 1 C sugar
- 2/3 C brown sugar
- 2 eggs
- 1.5 tsp vanilla
- 3 1/4 C all purpose, unbleached flour
- 4 packs of hot chocolate mix (I used swiss miss, which are just under 1oz, but up to 1oz packets works!)
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 1.5 - 2 C semi sweet chocolate chips
*optional: for half of the batch I added the mint chocolate chips, because, well, I love mint chocolate!*
- 1/2 C - 1 C mini marshmallows
*optional: if you have the time, freeze the marshmallows so they are easier to mix in to the mix. However, your cookies won't be quite as gooey if you freeze them.*

They also taste ah-MAZING if you add 1/2 C caramel chips or crushed up candy cane!

Directions:
(These can be made the night before or a couple hours before your get together! If you're in a big rush, I suggest making a half batch. A full recipe makes around four dozen cookies.)

- Preheat your oven to 350 and line your baking sheet with parchment paper (if you don't have it, just spray it well with cooking spray!)
- In a large bowl, cream together your butter and sugars. Next add in your eggs and vanilla.
- Mix together your flour, hot chocolate, salt, and baking soda in a separate bowl. Add it gradually to your butter mix until well combined. It will get thick, so if you don't have a standing mixer you will eventually have to switch to mixing by hand (I know, because I had to do it!)
- Fold in your chocolate chips. Save your marshmallows for the end.
- When scooping the cookies, be gentle. I only mixed the marshmallows in slightly to the mix and then placed them in my cookie scoop by hand. That way they didn't get all stretched out or broken into gooey pieces. But, no matter what, it will still be delicious!

TIP: If you want to avoid caramelized marshmallow oozing out of the cookies, make sure to patch the sides with extra dough and cover those marshmallows!



- Bake for 10-12 minutes. They will appear slightly soft/not cooked when you take them out. Let them sit on the baking sheet for 3-5 minutes before removing to a cooling rack.
These are best served/devoured warm, but if you're planning on taking them to a party you can heat them up for a few seconds before transporting them!

It's that most wonderful time of the year, and that means there's so much to do. When you have last minute gifts (Shutterfly photo gifts, anyone?), or perhaps a dessert to make for a party the night before or day of, there are always certain recipes and items you tend to fall back on. How do I know? Because I do the same thing! And here I am giving away my secrets and sharing four of my favorite Christmas recipes with you.

These are the four sweets I tend to use for gift bags to neighbors or movie-nights with good friends, but they have the potential to be party hits; I know if you served these at your next shin-dig or brought them to the office party, you would be the talk of the guests (in a good way, of course).

Listed in order, you'll find in this post:

Hot Chocolate Cookies

White Chocolate Chex Mix (with a minty option)

Peppermint Oreo Fudge

Nutcracker Sweets


So, let's get this party started!

Hot Chocolate Cookies

Ingredients:

- 1 C salted butter
- 1 C sugar
- 2/3 C brown sugar
- 2 eggs
- 1.5 tsp vanilla
- 3 1/4 C all purpose, unbleached flour
- 4 packs of hot chocolate mix (I used swiss miss, which are just under 1oz, but up to 1oz packets works!)
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 1.5 - 2 C semi sweet chocolate chips
*optional: for half of the batch I added the mint chocolate chips, because, well, I love mint chocolate!*
- 1/2 C - 1 C mini marshmallows
*optional: if you have the time, freeze the marshmallows so they are easier to mix in to the mix. However, your cookies won't be quite as gooey if you freeze them.*

Directions:
(These can be made the night before or a couple hours before your get together! If you're in a big rush, I suggest making a half batch. A full recipe makes around four dozen cookies.)

- Preheat your oven to 350 and line your baking sheet with parchment paper (if you don't have it, just spray it well with cooking spray!)
- In a large bowl, cream together your butter and sugars. Next add in your eggs and vanilla.
- Mix together your flour, hot chocolate, salt, and baking soda in a separate bowl. Add it gradually to your butter mix until well combined. It will get thick, so if you don't have a standing mixer you will eventually have to switch to mixing by hand (I know, because I had to do it!)
- Fold in your chocolate chips. Save your marshmallows for the end.
- When scooping the cookies, be gentle. I only mixed the marshmallows in slightly to the mix and then placed them in my cookie scoop by hand. That way they didn't get all stretched out or broken into gooey pieces. But, no matter what, it will still be delicious!

TIP: If you want to avoid caramelized marshmallow oozing out of the cookies, make sure to patch the sides with extra dough and cover those marshmallows!



- Bake for 10-12 minutes. They will appear slightly soft/not cooked when you take them out. Let them sit on the baking sheet for 3-5 minutes before removing to a cooling rack.
These are best served/devoured warm, but if you're planning on taking them to a party you can heat them up for a few seconds before transporting them!


White Chocolate Chex Mix

Ingredients:

- 2.5 C Rice Chex
- 2.5 C Corn Chex
- 1 C salted/unsalted mini pretzels (salted is probably better, but I used unsalted because it's all I could find)
- 1 C cashews (or peanuts, or whatever kind of nut you desire)
- 12 oz bag M&M's
- 12 oz bag white chocolate chips
- 2 Tbsp [vegetable/canola] oil

Directions:
(Best made the night before or at least 2-3 hours in advance)

- In a large bowl, mix your chex (both kinds), cashews, pretzels, and M&M's.
- Line two large baking sheets with parchment paper. Set aside.
- In a saucepan over low heat, mix your white chocolate chips and oil and melt. Mix constantly to prevent it from burning or getting too thick.
- As soon as the chocolate/oil is completely melted, pour into your prepared dry mix. Mix well with a wooden spoon or spatula until well incorporated and distributed through the mix.
- Pour the mix onto the prepared baking sheets, spreading out as thinly as possible. Let sit for an hour before checking to see if it's dry. Give it as much time as needed. I let mine sit for at least two hours to make sure it wasn't sticky.
- Break apart the mix and return to bowl/sealed container.

Want to make it minty? Use mint m&m's and melt some mint Hershey's Kisses along with the white chocolate chips! Same directions apply.

Give away, devour, it's your choice.
This is something perfect to munch on. My personal favorite for Christmas movie-nights.


Peppermint Oreo Fudge

This fudge is pretty much made up of my three favorite things: chocolate, peppermint, and, well... it's fudge. This is holiday-perfection in my book, and so easy to make, too!

Ingredients:

- 1 bag of chocolate chips or morsels (I used dark chocolate)
- 1 bag Hershey kisses
- 1 bag of Candy Cane Hershey Kisses
- 2 bags white chocolate chips (minus 1/2 C)
- 1/3 to 1/2 C Andes Peppermint Crunch baking chips

- 2 cans 14 oz condensed milk
- 2 C crushed Oreos (about 1.5 rows out of the standard pack)

Directions:
(You're going to want to make this one the day before, because it needs to sit in the fridge for a good five hours to set. That means you can make it, let it sit overnight, and wow everyone the next day with your amazing dessert!)

- Line a 9 x 13 baking dish with parchment paper and light spray it.
- Pour all your [semi-sweet, milk, or dark] chocolate chips into a large saucepan with your entire bag of Hershey kisses (sans wrappers, obviously) and one can of condensed milk. Over low heat, melt the chocolates, stirring occasionally to prevent burning on the bottom.
*Note: Do not do ANYTHING but low heat. I tried, and it did not work. The chocolates burned and I may or may not have had to buy new supplies and start all over again... maybe.

- Once the chocolates are well melted (should be pulling away from sides with very few "bumps" in it), carefully fold in one cup of crushed Oreos. Spread the mixture over the bottom of your prepared baking dish as evenly as possible. Place in fridge temporarily.
- Wash out your saucepan. Next, add your white chocolate chips, Andes mint pieces, and condensed milk. Proceed to melt over low heat, as done previously, stirring occasionally. You want to stir these a little more because if they burn you will see it!


- When these are done melting, take your dish out of the fridge and spread it over the already prepared chocolate fudge mix.
- Sprinkle your remaining Oreos on top, as well as extra Andes mint pieces if desired, and slightly/gently press them into the fudge.


- Place in the fridge for at least five hours, but preferably over night.
- Set your fudge out and give it a few (at least ten, I'd say) minutes before attempting to cut it.

This is definitely a party food. I've brought it to several get togethers and it never fails. I have yet to leave without at least one person asking for the recipe!


Nutcracker Sweets

Before my husband and I married, I had never had this deliciousness. Our first Christmas party with his family his little sister made them and I've been hooked ever since. It's like an easy toffee to make, so if you're a toffee fan...prepare to be addicted!

Ingredients:

- 12-14 whole graham crackers (as many that will line a standard baking sheet)
- 1 C butter
- 1 C brown sugar
- 1 tsp vanilla
- 1 C chopped pecans
- chocolate syrup

Directions:
(Make these the night before or a solid few hours, because they are sticky and you want to give it time to set!)

- Line your baking sheet first with parchment paper, then with your graham crackers.
- Preheat your oven to 350.



- On the stove over medium heat, melt your butter. Add the brown sugar and bring to a boil, stirring the whole time, for one minute. You don't want it to get chunky!
- Remove the mix from heat and add your vanilla. Mix well, then pour the mix over your graham crackers. Use the back of a spoon to spread it as evenly as you can over the graham crackers.
- Sprinkle the chopped pecans over your creation. Bake in the oven for 5-10 minutes (I always do 10 so the edges get nice and bubbly/ dare I say a little "burned".)



- Remove from the oven and let them cool slightly. Move to a plate (on the parchment paper if possible). Drizzle with chocolate syrup *this part is optional*.
- After they cool, break them up as you like!
These are perfect sweets to give away in a tin or mail to someone who may not be close enough to enjoy them.


This time of year is nothing if you don't have a few recipes on hand when needed. Let me know if you get some raves (or perhaps just want to offer them yourself) after eating/serving/giving any of these away!

Merry Christmas!

It's precisely midnight on the East Coast... which means it's 10pm here. STILL! 2014 is looking good, even if 2013 wasn't all that bad. Here are my favorite moments via Instagram/Flipagram from 2013.



I know... it goes fast and there are a lot of them, but it was really hard to narrow it down!

Do you have any resolutions for 2014? I decided this year I'm just going to go with it. I have a lot I want to accomplish, but always putting pressure on the year seems to make it, well, stressful. I don't want to do that this year. So, here's to making this year one of the best, least-stressful years!

When Clark and I were first married, my parents were stationed in Germany. It was like a fairy tale getting to spend our first two Christmases overseas in a place where Christmas is taken very seriously.


Now whenever Christmas time comes around, we can't help but miss it. We always think of the Christmas markets, the hot apfelwein, and all the glorious food. Some day we hope to take Michael to experience it, because it's house most of our Christmas traditions began.

Do you have somewhere you visit every year for Christmas, or have visited and it always makes you think of the holidays?

This fudge is pretty much made up of my three favorite things: chocolate, peppermint, and, well... it's fudge. This is pretty much holiday-perfection in my book, and so easy to make, too!

Ingredients:

- 1 bag of chocolate chips or morsels (I used dark chocolate)
- 1 bag Hershey kisses
- 1 bag of Candy Cane Hershey Kisses
- 2 bags white chocolate chips (minus 1/2 C)
- 1/3 to 1/2 C Andes Peppermint Crunch baking chips

- 2 cans 14 oz condensed milk
- 2 C crushed Oreos (about 1.5 rows out of the standard pack)

Directions:

- Line a 9 x 13 baking dish with parchment paper and light spray it.
- Pour all your [semi-sweet, milk, or dark] chocolate chips into a large saucepan with your entire bag of Hershey kisses (sans wrappers, obviously) and one can of condensed milk. Over low heat, melt the chocolates, stirring occasionally to prevent burning on the bottom.
*Note: Do not do ANYTHING but low heat. I tried, and it did not work. The chocolates burned and I may or may not have had to buy new supplies and start all over again... maybe.

- Once the chocolates are well melted (should be pulling away from sides with very few "bumps" in it), carefully fold in one cup of crushed Oreos. Spread the mixture over the bottom of your prepared baking dish as evenly as possible. Place in fridge temporarily.
- Wash out your saucepan. Next, add your white chocolate chips, Andes mint pieces, and condensed milk. Proceed to melt over low heat, as done previously, stirring occasionally. You want to stir these a little more because if they burn you will see it!


- When these are done melting, take your dish out of the fridge and spread it over the already prepared chocolate fudge mix.
- Sprinkle your remaining Oreos on top, as well as extra Andes mint pieces if desired, and slightly/gently press them into the fudge.


- Place in the fridge for at least five hours, but preferably over night.
- Set your fudge out and give it a few (at least ten, I'd say) minutes before attempting to cut it.


Serve, give away, eat it all (it's BEYOND addicting)... your choice!

When it's cold and snowy outside I crave hot chocolate more than coffee, even first thing in the morning. I got in the habit of mixing hot cocoa and milk in with my coffee... so, really, just adding a dash of coffee to my hot cocoa. It just feels more seasonal, which may sound a little silly, but it works for me.

Then I got thinking, what could be better than hot chocolate brownies?


These brownies are a bit thin and crispy, which is how I like them. If you prefer gooey brownies, substitutes are listed throughout the recipe with *asterisks*.

Ingredients:

- 1/2 C semi-sweet or dark chocolate chips
OR *1/2 C Unsweetened or Dark Cocoa Powder*

- 1/4 tsp baking soda
- 1/3 C butter
- 1 C sugar

*2 Tbsp hot water*

- 1 egg
- 2/3 C all-purpose, unbleached flour
- 1 tsp vanilla
- 1/8 tsp salt
- 1/2 C dark chocolate morsels/chips

- 2 C mini marshmallows
- extra chocolate chips [optional], for sprinkling

Directions:

- Preheat your oven to 350 and prepare an 8 x 8 baking dish with cooking spray.
- Over medium-low heat, melt your butter in a medium sized saucepan. When it's about halfway melted, add your sugar and 1/2 C semi-sweet or dark chocolate chips *OR Cocoa Powder*.
- Once well combined, pour your mixture into a medium-large mixing bowl. Whisk in your egg and vanilla.
- Gradually stir in your dry ingredients.
*If you are going for gooey brownies, add your 2 Tbsp hot water in the midst of the dry ingredients. So, add a little flour, then add some water, then add a little flour, then add the rest of your water.*
- Fold in your [remaining] dark chocolate chips/morsels.
- Bake for 30 to 40 minutes. Edges should be pulling away from the sides. If you see it ballooning up in the middle while it's baking, don't panic. It will settle down.

Add the Marshmallows

Before your brownies have cooled, sprinkle on top your marshmallows, followed by extra chocolate chips if desired (I would suggest using minis!). Put them back in the oven and let bake for another 3 to 7 minutes. Watch them! When they get a little golden on top, like a good s'more, that's when they're ready (or before, depending on your preference) to come out!

- Let cool for a good 5-10 minutes before attempting to cut. Be prepared. They are a mess to cut and all of them may not look that "pretty" (which is something that bugs me, honestly), but boy are they TASTY!

Note: It almost makes it easy if you let them cool completely, then pop them back in the oven for a few minutes (5 to 10 just to warm them, on 350), then commence to cut them. That way the marshmallows have completely set-in and it makes it easier to get them separated!


The brownie recipe was adapted from HERSHEY'S Kitchen.

The Great Smoky Railway in Bryson City, NC does multiple train tours. They range from It's the Great Pumpkin, Charlie Brown! to a tour including the history of the train itself.

At Christmas time it turns positively magestic and does The Polar Express.

As soon as we found that out, we knew we had to take Michael. A train and Santa Claus? And not just any train-- The Polar Express train (as Michael calls it).



When Michael found out we were riding the train, he was overwhelmed with wonder.



As the train ride continued, however, and he realized he had to sit still for an hour... not so wondrous.




Over all, I'd say he did an extraordinary job. The hot chocolate and cookies distracted him enough and then Christmas carols came into play, and then, of course, there was Santa Claus.


How is it that little kids just know who Santa is? Michael has watched the St. Nicholas Veggie Tales enough times, perhaps, but even in that he's not referred to as "Santa Claus".

Now whenever we go out he asks if we're going to see the Choo-Choo Train (as Clark called it), and then tells me all about how he rode The Polar Express and Santa sat with him and gave him a bell.

So, my friends, in the end... it was completely magical.

Michael's cardigan is from The Wishing Elephant. Not only does Carolyn make these, but tons of other creative looks for babes and toddlers. Make sure to check her out!

The holidays were really a time of tradition for my family, and still are. Christmas always involved the Advent Wreath, lots of singing, and lots of baking. One of my favorite memories is the picture above from 2006. It was the Christmas my sister and my now brother-in-law were first engaged, my great uncle was visiting, and was actually around the time Clark and I started dating.

This time of year I start to miss them all more and more. Living far from my family isn't easy at all. I'm thankful that in Phoenix we will be closer to my sister and her family, and my parents can come from the opposite direction and we can all sort of meet in the middle if we want to. But since we are moving over Christmas, we will be stopping at my parents' for the holiday and you can bet we will all be singing Christmas carols.

What are your favorite Christmas traditions?

Happy December! You know what December means, don't you? Holiday recipes. A glorious multitude of gingerbread, peppermint, chocolate, and more. GET EXCITED!

I'm a little over-enthusiastic about this. Sorry.

I didn't roll these gingerbread cookies out and make them into shapes, but they definitely have the possibility for you to do that. They are moldable when baking and positively delicious once cooked.

Please note that this dough has to sit in the fridge for at least six hours, so it's best to make it the night before you want to make the cookies, or early in the morning if you're going to make them in the afternoon.


Ingredients:

- 1/2 C butter
- 1/2 C brown sugar
- 1/4 C molasses
- 1 egg
- 1/2 tsp vanilla
- 2 C all-purpose, unbleached flour
- 1 Tbsp cornstarch
- 3/4 tsp baking soda
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/8 tsp salt
Granulated or Raw sugar for rolling/topping

Directions:

- Melt butter over medium-low heat. Let the butter cook until it just starts to brown.
- Pour the butter into a bowl and whisk in your brown sugar and molasses, next add your egg and vanilla.
- In a separate medium bowl, whisk together your flour, cornstarch, baking soda, ginger, cinnamon, and salt.
- Stir the flour mix into your butter mix until well incorporated.

- Cover and put in your fridge for at least six hours.
- When you're ready to bake, preheat your oven to 350. Line your cookie sheet(s) with parchment paper. This recipe makes about 32 cookies, depending on if you're cutting them into shapes or not.
- Use 1 to 2 tablespoons (a medium cookie scoop) if you are rolling balls for cookies. Either completely roll them in sugar, or just top them off with it (which is what I did).
- If you want them to flatten more, use the bottom of a glass to press down gently on them before sticking them in the oven. Do this BEFORE putting the sugar on if you are just topping them with it.
- Bake for 7-9 minutes until the edges are just barely golden brown.
- Let cool on the cookie sheet for 5-10 minutes before moving to a cooling rack.


Recipe adapted from ihearteating.com.

I can't believe this week is over. Seriously. It went by so quickly and without much thought that I have to connect the dots to remember our days. I've been rather tired, and we've really just been taking it easy after some let-downs and stress, so maybe that's why? Can y'all believe next week is Thanksgiving?

Like how I slipped that "y'all" in there?

Forgive the quality. iPhone pic!
Dear Michael, Bless you for being a ray of sunshine this week. Mama was not at her best, and anytime I may have let some emotions flow in the form of tears, you offered support, love, and lots of hugs and kisses. You are the sweetest little boy anyone could hope for, and I'm so thankful I helped bring you into this world.

Dear Weather, You may think it's too early, but I want snow. As much snow as you can give us before Christmas would be greatly appreciated. There is the possibility that I won't be seeing much of it soon, and I want us to get to enjoy it as much as possible.

Dear Scrooges, It is never too early for Christmas. I used to be of the mindset that it all had to wait until after Thanksgiving, but every year I find myself more and more excited for the season, and remind myself that every day is Christmas because I have Christ in my heart. So those of you who don't like the decorations going up and the music already playing, please keep your BAH HUMBUGS to yourself... and remember I still love you, regardless.

P.S. There are things to look forward to this upcoming week, I'm just photo-less at the moment! Except a yummy recipe, a guest post, and a special thankful thursday for Thanksgiving!




Don't you wish we could all be as happy as Michael? He's saying, "I'm singing!"

The idea for this post came from Ashley over at The Sweet Season.

Halloween was one fun day in our house. It was the first full day Dada was home, which meant Michael was up and about (refusing to nap, of course) and just loving helping/playing with his daddy.





He had a lot of fun trick-or-treating. He kept saying, "Trick or treat, candy please!" It was more of one sentence stringing together as a demand, not a request. We'll have to work on that. The first house had mini Hershey bars, and somehow Michael knew immediately that it was "chocate", so every time we stopped or he thought we weren't looking he was trying to dig through his blue pumpkin to get it out and eat it.






The poor little guy tuckered out after only five houses or so because he hadn't napped. Two minutes in to our car ride home (we drove to a friend's neighborhood for a nice group of little ones to go together) he fell asleep. I did, however, give him a piece of that chocolate bar he had wanted so badly before he fell asleep. I mean, it was Halloween. He had to have a little pieces of his labor, right? I won't say we raided his candy when we got home, but I won't say we didn't either.

Hope you all had a Happy Halloween! What was your favorite candy win... that your child ate, of course?