Thumbprint Cookies

Christmas Thumbprint Cookies

Thumbprint Cookies

Thumbprint Cookies

Repin It Here

Thumbprint cookies are a must make around this house! I love to make these every Christmas with the kids. These would be great for a party and they are also good for Santa on Christmas Eve! Enjoy. ;-)

Christmas Thumbprint Cookies

INGREDIENTS:

Cookies:

  • Red and Green Sprinkles
  • 1 cup softened Butter
  • 1 cup Powdered Sugar
  • 2 tsp Vanilla
  • 2 1/2 cup Flour

Icing:

  • 2 cup Powdered Sugar
  • 2 tbsp Corn Syrup
  • 1/2 tsp Vanilla
  • 2-3 tbsp Milk
  • Red and Green Food Coloring 2

DIRECTIONS:

  1. Preheat the oven to 350.
  2. Line cookie sheet with parchment paper.
  3. Cream together butter, powdered sugar and vanilla until fluffy.
  4. Slowly add the flour until completely incorporated and the dough holds together when pressed. 3
  5. Scoop dough out into even tablespoon sized scoops.
  6. Roll each into a round ball.
  7. Roll the ball in the sprinkles, pressing down to make the sprinkles stick.  4
  8. Place on prepared cookie sheet about 1-2″ apart.
  9. Using your thumb to make a small dent in the top of each cookie. 5
  10. Bake for 10 minutes.
  11. Remove from the oven and press on each cookie to make a the indentation deeper (be careful not to crack the sides).
  12. Leave on baking sheet to cool completely.
  13. Combine the powdered sugar, corn syrup, vanilla and 2 tablespoon of the milk.
  14. Mix and add more milk if needed to get right consistency.
  15. Divide the icing into 2 bowls.
  16. Add red to one and green to the other.
  17. Spoon icing into the center of each cookie and allow to set.

Christmas Thumbprint Cookies

Christmas Thumbprint Cookies

Ingredients

    Cookies:
  • Red and Green Sprinkles
  • 1 cup softened Butter
  • 1 cup Powdered Sugar
  • 2 tsp Vanilla
  • 2 1/2 cup Flour
  • Icing:
  • 2 cup Powdered Sugar
  • 2 tbsp Corn Syrup
  • 1/2 tsp Vanilla
  • 2-3 tbsp Milk
  • Red and Green Food Coloring

Instructions

  1. Preheat the oven to 350.
  2. Line cookie sheet with parchment paper.
  3. Cream together butter, powdered sugar and vanilla until fluffy.
  4. Slowly add the flour until completely incorporated and the dough holds together when pressed.
  5. Scoop dough out into even tablespoon sized scoops.
  6. Roll each into a round ball.
  7. Roll the ball in the sprinkles, pressing down to make the sprinkles stick.
  8. Place on prepared cookie sheet about 1-2" apart.
  9. Using your thumb to make a small dent in the top of each cookie.
  10. Bake for 10 minutes.
  11. Remove from the oven and press on each cookie to make a the indentation deeper (be careful not to crack the sides).
  12. Leave on baking sheet to cool completely.
  13. Combine the powdered sugar, corn syrup, vanilla and 2 tablespoon of the milk.
  14. Mix and add more milk if needed to get right consistency.
  15. Divide the icing into 2 bowls.
  16. Add red to one and green to the other.
  17. Spoon icing into the center of each cookie and allow to set.
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EGGNOG CINNAMON ROLLS

Eggnog Cinnamon Rolls

EGGNOG CINNAMON ROLLS

EGGNOG CINNAMON ROLLS

Repin It Here

These homemade cinnamon rolls have a really delicious Eggnog flavor to them. The roll has Eggnog in it and so does the frosting. These are actually pretty easy to make too. We like making these on Christmas morning for a sweet treat. Enjoy!

If you like this recipe, check out our  PUMPKIN PIE POKE CAKE, our COPYCAT CRACKER BARREL FRIED APPLES, our COPYCAT STARBUCKS PUMPKIN SPICE LATTE WITH PUMPKIN SYRUP and our PUMPKIN CHEESECAKE PARFAIT.

Eggnog Cinnamon Rolls

INGREDIENTS:

Dough:

  • 1/2 cup Milk
  • 1/2 cup Eggnog
  • 2 1/4 tsp Active Dry Yeast
  • 1/4 cup Sugar
  • 4 tbsp melted Butter
  • 1 Egg
  • 1 tsp Vanilla
  • 2 3/4 cup Flour

Filling:

  • 1/2 cup softened Butter
  • 1/2 cup Sugar
  • 3 tbsp Cinnamon

Glaze:

  • 2 cup Powdered Sugar
  • 1/3 cup Eggnog
  • 2 tbsp melted Butter 2

DIRECTIONS:

  1. Heat the milk and eggnog just until feels warm (about 100 degrees)
  2. Sprinkle the yeast on top and leave it sit for 10 minutes.
  3. Whisk in the egg, butter and vanilla.
  4. In a stand mixer with whisk attachment, add the flour and sugar and run on low for 3 minutes.
  5. Switch to dough hook attachment.
  6. Add the wet ingredient mixture in the center and mix on low speed dough comes together.
  7. Increase to medium and knead until the dough sticks to the hook (6-8 minutes). 3
  8. Shape dough into a ball.
  9. Clean mixer bowl and lightly grease with butter.
  10. Return the dough to the bowl and turn to coat.
  11. Cover with towel and allow to rise until doubled (about 1 1/2 hours).
  12. Flour your work surface
  13. On a lightly floured surface, roll the dough into roughly 12×15″ rectangle. 4
  14. With longer side facing you, spread butter over the the surface, except for 1/2″ edge opposite you.
  15. Mix together your sugar and cinnamon and sprinkle mixture evenly over buttered area. 5
  16. Roll the dough towards the unbuttered edge, trying not to leave gaps.
  17. Gently rub water along the unbuttered edge and continue rolling to seal up the roll. 6
  18. Cut the roll into 12 even pieces.
  19. Line a 9×13″ pan with parchment paper and place buns in the pan, leaving a little space between each. You can use multiple smaller pans if desired. 7
  20. Cover with towel and allow to rise about 45 minutes.
  21. Preheat the oven to 325.
  22. Bake until golden brown (20-30 minutes). 8
  23. Cool for 15 minutes.
  24. Combine powdered sugar, melted butter and eggnog and whisk until well blended.
  25. Transfer the glaze to piping bag and drizzle over rolls.
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salted caramels

Salted Caramels

salted caramels

salted caramels

Repin It Here

I love caramel and I really love making my own from home. Not only did it turn out delicious but they are super fresh and gooey in a good way. These make for great gifts during the holidays for neighbors and friends. You can use parchment paper to wrap them in.

If you like this recipe, you’ll want to try our PUMPKIN PIE POKE CAKE, our SNICKERS CARAMEL APPLE PIE (NO BAKE), our PUMPKIN CHEESECAKE PARFAIT and our COPYCAT STARBUCKS ICED PUMPKIN SCONES

Salted Caramels

INGREDIENTS:

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

DIRECTIONS:

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

Pumpkin Pie Poke Cake

pumpkin pie poke cake

pumpkin pie poke cake

Repin It Here

I love making Poke Cakes because it ensures that the middle will be moist and creamy (my favorite kind of cake). This Pumpkin Pie cake tastes just like Pumpkin Pie and it extremely delicious. This is a good snack for the kids. Just make sure you make enough because it won’t last long! ;-)

Pumpkin Pie Poke Cake

INGREDIENTS:

  • 1 box White Cake Mix
  • 3 Eggs
  • 1/4 cup Vegetable Oil
  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 2 box Vanilla Instant Pudding
  • 1 tsp Pumpkin Spice
  • 12 oz Whipped Topping thawed 3

DIRECTIONS:

  1. Bake cake in 13×9 pan according to box directions.
  2. Allow to cool.
  3. Poke large holes throughout cake. 5
  4. Combine pumpkin, evaporated milk, 1 and 1/2 boxes of pudding mix and pumpkin pie spice in large bowl.
  5. Beat until blended.  4
  6. Pour over cake making sure to get into all holes. use a spatula to spread out evenly.
  7. Refrigerate 15 minutes to set.
  8. Combine remaining 1/2 box of pudding and whipped topping and mix well.  2
  9. Spoon over cake and spread out.
  10. Dust with a little pumpkin spice.
  11. Refrigerate at least one hour before serving.

Pumpkin Pie Cake

Pumpkin Pie Cake

Ingredients

  • 1 box White Cake Mix
  • 3 Eggs
  • 1/4 cup Vegetable Oil
  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 2 box Vanilla Instant Pudding
  • 1 tsp Pumpkin Spice
  • 12 oz Whipped Topping thawed

Instructions

  1. Bake cake in 13x9 pan according to box directions.
  2. Allow to cool.
  3. Poke large holes throughout cake.
  4. Combine pumpkin, evaporated milk, 1 and 1/2 boxes of pudding mix and pumpkin pie spice in large bowl.
  5. Beat until blended.
  6. Pour over cake making sure to get into all holes. use a spatula to spread out evenly.
  7. Refrigerate 15 minutes to set.
  8. Combine remaining 1/2 box of pudding and whipped topping and mix well.
  9. Spoon over cake and spread out.
  10. Dust with a little pumpkin spice.
  11. Refrigerate at least one hour before serving.
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queso

Copycat Chili’s Queso Dip

queso

queso

Repin It Here

With lots of people coming over for the Holidays or you needing to bring a dish to a party, dip recipes are a must-have! This copycat Chili’s Queso is delicious and tastes like the real thing. Plus, it doesn’t take much to make it and comes together pretty quickly. So, grab your favorite chips and bookmark this recipe for your next get-together (of Football game). ;-) Enjoy!

Copycat Chili’s Queso Dip

INGREDIENTS:

  • 16 oz Velveeta
  • 3/4 cup Milk
  • 1/2 tsp Cayenne Pepper (optional, if you like it spicy)
  • 15 oz Wolf Chili (No Beans)
  • 2 tsp Chili Powder
  • 2 tsp Lime Juice
  • 1/2 tsp Cumin 3

DIRECTIONS:

  1. Cut the velveeta into cubes.
  2. Heat all ingredients in pan over medium heat stirring frequently. 2
  3. Serve with tortilla chips

Copycat Chili's Queso Dip

Copycat Chili's Queso Dip

Ingredients

  • 16 oz Velveeta
  • 3/4 cup Milk
  • 1/2 tsp Cayenne Pepper (optional, if you like it spicy)
  • 15 oz Wolf Chili (No Beans)
  • 2 tsp Chili Powder
  • 2 tsp Lime Juice
  • 1/2 tsp Cumin

Instructions

  1. Cut the velveeta into cubes.
  2. Heat all ingredients in pan over medium heat stirring frequently.
  3. Serve with tortilla chips
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baked potato skins

Copycat TGI Friday’s Baked Potato Skins

baked potato skins

baked potato skins

Repin It Here

I love all types of potato skins…I actually love using all different types of toppings like sour cream, onions, cheese, bacon, or you can even try out sweet ones with cinnamon, sugar, butter and whipped topping. These make for great appetizers and are super easy to make. Enjoy!

Copycat TGI Friday’s Baked Potato Skins
(Yield 8 potato skins)

INGREDIENTS:

  • 4 Russet Potatoes
  • 1 tbsp Olive Oil
  • Salt and Pepper to taste
  • 1 tbsp melted Butter
  • 3/4 cup Shredded Cheddar Cheese
  • 1/2 cup Chopped Crispy Fried Bacon 2

DIRECTIONS:

  1. Preheat oven to 425.
  2. Line a baking seet with aluminum foil.
  3. Wash, scrub and dry potatoes.
  4. Pierce each multiple times with a fork.
  5. Rub with olive oil and season with salt and pepper. 3
  6. Bake for 1 hour.
  7. Allow to cool.
  8. Preheat oven to 375.
  9. Cut each potato lengthwise into thirds.
  10. Reserve middle slice of each for something else. 4
  11. Use a spoon to scoop out white middles of each remaining slice, leaving about 1/4″ thickness in each.
  12. Brush potato skins with melted butter and bake for 25 minutes until crisp.
  13. Sprinkle with cheese and bacon and return to oven until cheese is melted.
  14. Serve with sour cream and sliced green onions.
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oreo spider cupcakes

Oreo Stuffed Spider Cupcakes

oreo spider cupcakes

Halloween recipe

oreo spider cupcakes

Repin It Here

Here is a very simple Halloween recipe that is fun to make and even funner to eat. My kiddos love to help come up with ideas for fun recipes during the holidays and this one turned out perfect! It is a great recipe to have the kids help out with (which I love doing). You don’t have to use exactly what I did, you can use twizzlers, chocolate chip cookies, whipped cream, etc. Enjoy!

Oreo Stuffed Spider Cupcakes
(yield 24 cupcakes)

INGREDIENTS:

CUPCAKES:

  • 1 box Chocolate Cake Mix
  • 1/2 cup Vegetable Oil
  • 3 Eggs
  • 24 Oreo Cookies

ICING:

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

SPIDERS:

  • 24 Oreo Cookies
  • 24 Rips Whips Candy Strings
  • 48 colored M&M’s
  • 1/2 cup Black Candy Melting Chips 3

DIRECTIONS:

  1. Bake cupcakes according to box directions except when filling cupcake liners fill halfway with batter place cookie in liner and finish filling. 4 5
  2. Allow to cool.
  3. Place black candy chips in corner of zippered sandwich bag and heat in microwave for 45 seconds. Gently massage to ensure it is melted and smooth. Clip tiny piece off corner of bag to pipe.
  4. Make a black dot in the center of each M&M to be an eye.
  5. Gently twist apart each Oreo.
  6. Cut each candy string into 4 equal parts.
  7. Press each piece into icing to make 8 legs. 6
  8. Pipe a little melted candy to act as glue and put top back on cookie.
  9. Pipe a little melted candy on top to glue eyes in place.
  10. Allow to cool and set.
  11. Cream butter and vanilla in a large bowl
  12. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  13. Beat for 5 minutes to make sure it is fluffy. 7
  14. Ice cupcakes then decorate tops with Spiders. 2

Oreo Stuffed Spider Cupcakes

Oreo Stuffed Spider Cupcakes

Ingredients

  • CUPCAKES:
  • 1 box Chocolate Cake Mix
  • 1/2 cup Vegetable Oil
  • 3 Eggs
  • 24 Oreo Cookies
  • ICING:
  • 1 cup softened Butter
  • 2 tbsp Milk
  • 4 cup Powdered Sugar
  • SPIDERS
  • 24 Oreo Cookies
  • 24 Rips Whips Candy Strings
  • 48 colored M&M's
  • 1/2 cup Black Candy Melting Chips

Instructions

  1. Bake cupcakes according to box directions except when filling cupcake liners fill halfway with batter place cookie in liner and finish filling.
  2. Allow to cool.
  3. Place black candy chips in corner of zippered sandwich bag and heat in microwave for 45 seconds. Gently massage to ensure it is melted and smooth. Clip tiny piece off corner of bag to pipe.
  4. Make a black dot in the center of each M&M to be an eye.
  5. Gently twist apart each Oreo.
  6. Cut each candy string into 4 equal parts.
  7. Press each piece into icing to make 8 legs.
  8. Pipe a little melted candy to act as glue and put top back on cookie.
  9. Pipe a little melted candy on top to glue eyes in place.
  10. Allow to cool and set.
  11. Cream butter and vanilla in a large bowl
  12. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  13. Beat for 5 minutes to make sure it is fluffy.
  14. Ice cupcakes then decorate tops with Spiders.
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halloween recipes

23 Halloween Recipes (Desserts, Appetizers, Drinks and more!)

halloween recipes

Halloween Recipes

halloween recipes

Repin It Here

Below you will find a ton of fun and easy Halloween recipes to keep you busy in October. There are things like candy corn drinks to pumpkin cheese balls! These are great for parties, bake sales, school treats or just a fun way to let the little ones help out in the kitchen. It would also be fun to let your kids choose 1 recipe they want to make every other day or every weekend in October. Have fun!

candy corn drink

Candy Corn Drink

oreo eyeballs

Oreo Eyeballs

twinkie frank

Twinkie Frankenstein

pumpkin cheese ball

Pumpkin Shaped Nacho Cheese Ball

ghost peep brownies

Ghost Peep Brownies

pumpkin pretzels

Pretzel Pumpkins

witch finger cookies

Halloween Witch Finger Cookies

candy bones

Halloween Bone Candy

c

Clementine Pumpkins and Banana Ghosts

witch's broom

Witch’s Broom Snacks

mummy hot dogs

Cheesy Mummy Hot Dogs

witches hats

Witches Hat Treats

scarecrow bars

Scarecrow Bars

candy corn rice krispies bites 3 final

Candy Corn Rice Krispies Bites 

ghost nutter butter cookies

Ghost Nutter Butter Cookie Pops

Candy Corn Muddy Buddies

Halloween Muddy Buddies

monster pop balls

Green Monster Popcorn Balls

candy corn fudge 2

Candy Corn Fudge (Using Cake Batter!)

halloween monster mouths

Halloween Monster Mouths Recipe

halloween bag toppers

FREE Halloween Bag Toppers (Pumpkin Poop, Spider Poop, Happy Halloween and more!)

candy corn cupcakes

Candy Corn Cupcakes Recipe

halloween mummy pizzas

Yummy Mummy Pizzas

halloween stuffed cockroach

Halloween Stuffed Cockroach Snacks Recipe

mummies

Twinkie Mummies

 

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vampire

Vampire’s Kiss (Green Halloween Drink) Adult and Kid-Friendly!

vampire

vampire

Repin It Here

Are you in need of a super fun and funky Halloween drink? This next bright green drink has a “bloody rim” and will surely impress your guests. Even though this recipe is for an “adult drink” you can very easily make it a kid-friendly drink too. Just use some green kool-aid (lime is perfect), and pineapple, cream and you can still do the bloody rim. icon wink Vampires Kiss (Halloween Drink Recipe) Enjoy!

Vampire’s Kiss

Fake blood for rim:

  • ½ c. white corn syrup
  • 1 tbsp. cornstarch
  • ⅛ to ¼ c. water
  • 15 drops red food coloring
  • 5 drops blue food coloring (makes it red and not pink)

Combine all and and to the rim of your glass.

Drink:

  • 1½ oz. Midori
  • 1 oz. SKYY Infusions Blood Orange
  • 2 oz. pineapple
  • ½ oz. cream
  • Grenadine

Combine all ingredients except grenadine in a cocktail shaker. Shake and strain over a little ice. Drizzle grenadine in glass.

Source: Midori

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pumpkin cheese ball

Pumpkin Shaped Cheese Ball Recipe

pumpkin cheese ball

Cheese ball recipe

pumpkin cheese ball

Repin It Here

Who doesn’t love a creamy, cheesy, cheese ball?! I am always making these for birthday parties, get-togethers, parties and BBQs! What I love about cheese balls is that they are perfect all year long. This next recipe is great in October for Halloween but it’s also delicious in Summer (just don’t shape it like a pumpkin). ;-) Enjoy!

Pumpkin Shaped Cheese Ball

INGREDIENTS:

  • 8 oz softened Cream Cheese
  • 2 cup Shredded Cheddar Cheese
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cayenne Pepper
  • 1/4 cup Salsa
  • 1/2 tsp Cumin 5
  • 2 cup Nacho Cheese Chips, crushed 2

DIRECTIONS:

  1. Combine cream cheese, cheese, onion powder, garlic powder, cumin and salsa. Mix until smooth and blended. 3
  2. Form into a ball. Wrap in plastic wrap and refrigerate for at least 2 hours. 4
  3. Roll ball in the crushed nacho chips. 6
  4. Optionally, place bell pepper stem on top and score sides to look like pumpkin.

Pumpkin Shaped Cheese Ball

Pumpkin Shaped Cheese Ball

Ingredients

  • 8 oz softened Cream Cheese
  • 2 cup Shredded Cheddar Cheese
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cayenne Pepper
  • 1/4 cup Salsa
  • 1/2 tsp Cumin
  • 2 cup Nacho Cheese Chips, crushed

Instructions

  1. Combine cream cheese, cheese, onion powder, garlic powder, cumin and salsa. Mix until smooth and blended.
  2. Form into a ball. Wrap in plastic wrap and refrigerate for at least 2 hours.
  3. Roll ball in the crushed nacho chips.
  4. Optionally, place bell pepper stem on top and score sides to look like pumpkin.
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