From mint fudge to Shamrock Shakes and desserts made with Bailey’s Irish Cream, you’re sure to find something for everyone.

I give to you some pretty incredible desserts.
Enjoy them!

Shamrock Shake Cupcakes – Crazy for Crust

No Bake Irish Cream Dream Bars – 365 Days of Baking and More

Deep Dish Chocolate Mint Cookies – Two Peas & Their Pod

St. Patrick’s Day Buttercream Tutorial – My Cake School

Mint Mint Chocolate Chip Cookies – Picky Palate

A Healthier Take on the Shamrock Shake – Two Healthy Kitchens

Green Velvet Cheesecake Cake – RecipeGirl

Lucky Charms Bark – 365 Days of Baking and More

Better Than Presents Rainbow Birthday Poke Cake – The Domestic Rebel

Pistachio Pudding Cookies – Life Tastes Good

Bailey’s Kiss Cupcakes – Cooking with Curls

Irish Cream White Chocolate Chip Cookies – Savory Simple

Mint Chocolate Chip Fudge – Chocolate, Chocolate and More

Chocolate Mint Oreo Cookie Trifle – The Slow Roasted Italian

Mint Chocolate Cookie Bark – Melissa’s Southern Style Kitchen

Lucky Charms Cookies – Simply Whisked

Irish Cream and Chocolate Cheesecake – With A Blast

Mint Chocolate Crinkles – 365 Days of Baking

Guinness & Chocolate Glazed Donut Holes – Sweet Peas & Saffron

Bailey’s Irish Cream Shooters – Beyond Frosting

Easy Rainbow Snack Mix – Shaken Together

Rainbow Donuts – The First Year

Mint Chocolate Chip Brownies – Food Done Light

Mint S’Mores Brownies – Inside BruCrew Life

Junior Mint Cupcakes – House of Yumm

Pot of Gold Cookie Cups Recipe – The Gunny Sack

White Chocolate Lucky Charms Cookies – The Recipe Rebel

Green Velvet St. Patrick’s Dipped Cupcakes – Snappy Gourmet

Chocolate Chip Menthe Cake Pops – Cookie Dough and Oven Mitt

Homemade Shamrock Shake – Baking Beauty

No-Bake Irish Cream Cheesecake with Coffee Whipped Topping – The Gold Lining Girl

Bailey’s Mousse – 365 Days of Baking and More 

SAVE THIS ST. PATRICK’S DAY RECIPE COLLECTION TO YOUR FAVORITE PINTEREST BOARD!

Hope you enjoyed our collection of St. Patrick’s Day desserts!

The post 25 + St. Patrick’s Day Desserts appeared first on 365 Days of Baking.

I absolutely love bite size desserts, don’t you?

And I really think they’re awesome during the holidays.
Because it means that I get to try a little bit of everything for dessert. 
Let’s face it, at this time of year the food can be pretty gosh darn incredible.

With a boxed brownie mix, mini peppermint patties, some semi-homemade frosting, and crushed candy cane, you can have a pretty spectacular dessert that will look like you went to a lot of trouble and will definitely impress friends and family. 
They’ll think you slaved in the kitchen, but you’re secret’s safe with me!

SAVE THIS PEPPERMINT SURPRISE BROWNIE BITES RECIPE  TO YOUR FAVORITE PINTEREST BOARD!

I knew I had to make these Peppermint Brownie Bites this year because I LOVE hiding surprises in my desserts.
I think it just makes them that much better, and I love to see the reaction on people’s faces when they bite into one, like these Salted Caramel Cashew Brownie Bites or my TWIX Bites Brownies. YUM!

They’ve become a favorite of my followers, as are these Mini Peanut Butter Cup Cheesecakes. 
When Easter rolls around, be sure to add these Easter Egg Hunt Surprise Cookies to your menu.
Everyone will love those, too!

Of course, cookies can be considered to be bite sized, too!
Yes, you may take a few bites of one cookies, but they’re certainly worth it. 

Some of my favorites this time of year are these Double Chocolate Peppermint Kisses, Peppermint Blossom Cookies, Viennese Crescents, Cream Cheese Cookies.
Use cookie cutters with these Vanilla Sugar Cookies, and then the whole family can have fun decorating them.

You can even cut these butterscotch chocolate chip brownies, chocolate overload loaded brownies, and hot chocolate brownies into smaller pieces to make them bite size. 
But why would you want to? HA! 😉

Though you might not be able to eat any of my Dream Bar recipes in one bite, you’ll love them so much that you wouldn’t want to stop at just one.
This time of year, my Peppermint Dream Dessert and Cranberry Orange Dream Bars, and Red Velvet Cherry Dream Bars are super popular because they’re filled with the flavors of the season.
However, any one of my other Dream Bar recipes will be a hit as well, especially since practically all of them are NO BAKE!

The most popular are the Chocolate Peanut Butter Dream Bars, but the Easy Turtle Dream Bars, and Chocolate Mint Dream Bars give them some stiff competition. 
You really can’t go wrong with any of them and they are so easy to make, so I strongly encourage you to give them a try if you haven’t already done so.

Tips for making this easy brownie dessert – 

• If you prefer to make this entire recipe from scratch, then by all means do so!
  You can use your favorite brownie recipe, and favorite frosting mix, like this chocolate buttercream. 
  And yes, you can use chocolate frosting. I think that would be delicious as well as a vanilla. 
• You can also use a canister of pre-made frosting to make things even easier! 
  Plus, you’ll have even less to clean up if you do it that way.
  If you prefer not to use a buttercream frosting, this stabilized whipped cream with the peppermint extract would be delicious, too!
• This recipe makes 36 brownie bites, so you will have to reuse the pan after you bake the first batch for the additional 12. 
  I like to evenly distribute the batter when baking the second batch, but I don’t think it makes a difference whether the cups are filled close together or not.
• No need to freeze the peppermint patties before placing them into the brownies. 
  Because they’re pretty solid, I didn’t have a problem with them melting. The chocolate covering softened a little while after they were inserted, but hardened again after they cooled.
• As with most anything baked, you want to make sure they’re completely cooled before you frost them.
• I used a large open star tip, like the Wilton #21. 
  Place the tip into a piping bag, fill the bag, and away you go!
• Add some color and a little crunch to your dessert, but finishing each of them off with a bit of crushed candy cane.
  If you don’t have candy canes, some brightly colored sprinkles in red and green will be just as pretty.

Print

Peppermint Brownie Bites {Surprise Inside}

Peppermint Brownie Bites are chewy brownies with a mini peppermint patty inside, frosted with peppermint buttercream. It's a festive bite size dessert for the holidays, like these Frosted Peanut Butter Cookie Cups, and I betcha can't eat just one!

Course Dessert

Cuisine American

Keyword Peppermint Brownie Bites

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 36 brownies

Calories 310kcal

Author Lynne Feifer

Equipment

• medium mixing bowl
• rubber spatula
• 24-cup mini muffin pan
• cooling rack
• Mixer
• piping bag and piping tip

Ingredients

Brownies

• 18.3 ounces boxed brownie mix
• 3 tablespoons water
• 2 large eggs
• ½ cup vegetable oil
• 36 mini peppermint patties

Frosting

• 8 ounces vanilla buttercream frosting mix can also use chocolate
• ¾ teaspoon peppermint extract
• 8 tablespoons butter room temperature
• 2-3 tablespoons milk
• 1 candy cane crushed

Instructions

Brownies

• Preheat oven to 350°F, and prepare the 24-cup mini muffin tin by spraying each cup with cooking spray or a floured baking spray.
• In a medium mixing bowl, combine the brownie mix, water, eggs and vegetable oil. Stir until thoroughly mixed and fill muffin cups so that they are 3/4's full with batter. There will be batter left for an additional 12 brownies.
• Bake for 18 minutes.
• Upon removing from the oven, place a mini peppermint patty into the center of each brownie. Allow to cool for about two minutes in the muffin tin. Transfer brownies to a cooling rack and cool completely before frosting.
• Do the same with remaining brownie batter.

Frosting - (follow if using a boxed frosting mix)

• Pour the frosting mix into a mixing bowl, and add the peppermint extract, butter, and milk. Mix until fully incorporated then scrape down the sides of the bowl. Mix on high for at least 3 minutes until frosting is light and fluffy.
• Place frosting into a piping bag, attached with the decorating tip of your choice (I used the Wilton Large Open Star Tip #21), and frost the brownies.
• Sprinkle each brownie with some of the crushed candy cane.

Notes

To frost, use the boxed frosting mix as directed above, a canister of pre-made frosting, or Stabilized Whipped Cream. I used the Wilton Large Open Star Tip #21 in a piping bag to frost them.

Nutrition

Serving: 1g | Calories: 310kcal | Carbohydrates: 51g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 92mg | Potassium: 55mg | Fiber: 1g | Sugar: 39g | Vitamin A: 96IU | Calcium: 8mg | Iron: 1mg

The post Easy Peppermint Brownie Bites {Surprise Inside!} appeared first on 365 Days of Baking.

Tis the season to be all about the cranberries, the butter, and ALL the things that go into making your holiday season absolutely spectacular!

I am proud to be partnering with Kerrygold and Martha Stewart Living to bring you this sponsored post. As always, all opinions are 100% my own. 

Everyone knows that desserts are where it’s at this time of year.
BUT, I certainly won’t tell if you want to eat this delicious recipe for breakfast or any time of day for that matter.
It’s just that good. 

I love it because it’s one of THE easiest Christmas dessert recipes I’ve ever made. 
It’s delicious.
And it tastes more like a cake in a pie plate!

SAVE THIS NANTUCKET CRANBERRY PIE TO YOUR FAVORITE PINTEREST BOARD!

So, dessert, breakfast, tea time, whenever you want to enjoy it, it’s the perfect time.
Also, whatever you want to call it is fine, too.
Pie, cake, Christmas Cranberry Pie, Christmas Cranberry Cake, Nantucket Cranberry Pie, Nantucket Cranberry Cake…you get the picture. 
Just. Make. It.

Why is it called Nantucket Cranberry Pie?

• Nantucket has been known for their cranberries. Farmer’s have been growing them there since 1857.
• These little berries are one of only three fruits native to North America! The other two are Concord grapes and blueberries.
• They were originally called bitter berry or “ibimi” by the Cape Cod Pequots and other Native Americans. Later they came to be known as the “crane berry” by early Dutch and German settlers because the shape of the berries’ blossom resembles the Sandhill Crane’s head and bill. 
• Fun fact, Kurt and I honeymooned in Nantucket almost 30 years ago! I absolutely love it there.
  That’s my personal attachment to the Nantucket, so of course, it bears mentioning. haha

Now onto the Kerrygold Pure Irish Butter!
Have you had this stuff??

I’m not gonna lie, up until last month, I had never had Kerrygold butter. 
I know, I can hear you all gasp.
I’m even ashamed to admit it.
However, I’ve been loving their cheeses, especially the Reserved Cheddar Cheese for the past 6 months, so at least give me a little credit.

We were at our best friends’ house for dinner and Mary introduced me to it. 
She said it’s the ONLY butter they use since their friend, Kieran, who lives in Ireland introduced them to it.

Kerrygold butter and cheese are made from milk with grass-fed cows. These cows are raised on small, family-run dairy farms in, you guessed it, Ireland!
The country’s mild and gentle climate combined with the plentiful rain provide the best possible environment for grass-fed cows to graze.
I mean, have you seen how lush and green it is over there?! 
I seriously cannot wait to visit.

The all-natural milk the cows produce is what makes every Kerrygold item so flavorful and creamy. 
Take a look at Kerrygold’s site to learn more about their products and their happy cows!

If butter can be life changing, Kerrygold does it.
Yes, this is a sponsored post, but if you’ve been following me for a while then you know I love a product when I can’t say enough about it. 

How do you make this Easy Cranberry Pie from scratch?

1. Use fresh cranberries. You can use frozen as well, but make sure they’re thawed. They’ll become missiles should you try to chop them as directed and I certainly wouldn’t want you to injure yourself or loved ones.
   Also, use the berries. NOT canned cranberry sauce. It is not the same and will not work in this recipe. 
2. Preheat the oven to 350°F. and butter your pie plate with a tablespoon of Kerrygold Pure Irish Butter so you can easily remove the slices from the dish.
3. Toss the chopped and whole cranberries in two teaspoons of flour taken from the whole cup required in the recipe. This will help support them in the batter so they won’t sink to the bottom.
4. Beat the eggs and sugar together in a mixing bowl. Add the melted Kerrygold Pure Irish Butter, vegetable oil, flour, and pure vanilla extract. And PLEASE use PURE vanilla extract! You’re using super delicious butter, so why on earth would you want to skimp and use imitation vanilla?? You won’t be sorry!
5. Pour the batter over the cranberries and using a rubber spatula, gently spread the batter to the edges of the pie plate.
6. Bake for 40 – 55 minutes until the edges are golden and the middle is set. Insert a toothpick into the middle and make sure it comes out clean, too.

How do you serve this recipe?

• One of my favorite ways to serve this cake-like dessert is with this Stabilized Whipped Cream. It’s a fresh whipped cream that is perfect for any and all of your holiday desserts that call for either a dairy whipped topping or fresh whipped cream.
• Ice cream is always a good topper, too! A scoop of vanilla ice cream always brings something special to a dessert.
• Serve it with a cup of coffee or tea and it’s perfect for an afternoon snack. You can even have a slice for breakfast. I won’t tell.

Print

Easy Cranberry Pie Recipe

This Nantucket Cranberry Pie Recipe made with fresh cranberries in a delicious buttery cake is an easy holiday dessert everyone will enjoy and want again.

Course Dessert

Cuisine American

Keyword Cranberry Pie

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 people

Calories 355kcal

Author Lynne Feifer

Equipment

• Mixer
• 9-inch pie plate

Ingredients

• 1 tablespoon Kerrygold Pure Irish Butter
• 2 cups fresh cranberries
• 2 eggs
• 1 cup sugar
• ½ cup Kerrygold Pure Irish Butter melted
• ¼ cup vegetable oil
• 1 cup all-purpose flour divided
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 325°F. and prepare a 9-inch pie plate by rubbing it with the tablespoon of Kerrygold butter.
• In a medium bowl, place two teaspoons of flour from the one cup required. Chop half of the cranberries, add the entire two cups of berries to the bowl, and toss to coat. Pour the cranberries into the prepared pie plate and spread evenly.
• In a mixing bowl, beat the eggs and sugar until well combined.
• Add the Kerrygold Pure Irish Butter, vegetable oil, flour, and vanilla. Mix thoroughly, about 1-2 minutes, scraping sides as needed.
• Pour batter over cranberries and spread evenly to sides.
• Bake for 45-55 minutes. The edges should be a golden brown and the center should be set.

Nutrition

Serving: 1g | Calories: 355kcal | Carbohydrates: 40g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 131mg | Potassium: 53mg | Fiber: 2g | Sugar: 26g | Vitamin A: 473IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg

We all know that cranberry recipes are popular this time of year. 
Making cookies? These Cranberry Ginger Sugar Cookies are a delicious addition to your holiday cookie trays. The cranberry ginger combination is one that will make your taste buds sing.
Like biscotti? Then a piece of Cranberry Orange Pistachio Biscotti will be a great accompaniment for an afternoon cup of coffee. Call a girlfriend and invite her over. 
These Cranberry Orange Dream Bars are a layered treat that are sugar free. It’s a light and creamy dessert that is also no bake, so no need to turn on the oven.

Want cranberries for breakfast?
This Cranberry Coffee Cake is a super easy recipe. It will make a great hostess gift, too.
Cranberry Pancakes with Orange Cream Cheese Drizzle are a special morning treat. Try the cream cheese drizzle instead of maple syrup.
Dried cranberries make this Cranberry Chia Granola extra delicious. If you’ve never made your own granola, you need to give it a go. It’s a great option for your breakfast parfait.

There are even delicious appetizers made with these little berries. 
One of our favorites are Cranberry Pecan Goat Cheese Bites. There’s so much flavor in these bite-sized morsels and they’re even better when drizzled with a balsamic reduction.
Finger foods are always popular at parties. These Cranberry Feta Pinwheels are festive and will brighten your holiday table.
Cranberries and bacon? Yes sir! I’m drooling thinking about this Cranberry Bacon Jam Crostini recipe. 

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The post Easy Cranberry Pie Recipe appeared first on 365 Days of Baking.

These Cream Cheese Cookies are most definitely one of my all-time favorites.

I’ve included some affiliate links in this post as I think they’ll help you with this recipe and I thank you for your support.

Grandma made these a lot when I was growing up. And I do me A LOT! They’re just so easy to put together and they’re gone in a flash every single time I make them. You just seriously can’t. stop. eating. them.

SAVE THIS COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

They’re a perfect cookie any time of year, too. When Grandma made them during the holidays she’d sprinkle red and green sugar on top to make them more festive. It really just made me eat more of them because I loved how they looked.

You don’t want to leave them in the oven too long because the bottoms and edges can darken quickly. I like mine just a bit golden around the edges. If they’re a little darker they’re fine, too, but more than that they’ll taste burnt.

And ain’t nobody like a burnt cookie!

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Use these items to make your own Cream Cheese Cookies – this mixer, and these baking trays.

Please note that the amount of cookies this recipe usually makes is about 48 and it will make that many if you use a level TEASPOON. They will be small cookies and they won’t spread. We love them this size and it’s the way Grandma made them, so I’m sticking with it.

I’ve only made them a little bit bigger a time or two, maybe two teaspoonfuls, but watch the baking time. They may need to bake a minute or two longer depending on the size.

Take a look at these short Cream Cheese Cookies Video!

Print

Cream Cheese Cookies

These cream cheese cookies are so light and delicious, They're super simple to make, and it's easy to eat more than one!

Course Dessert

Cuisine American

Keyword Cream Cheese Cookies

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 48 cookies

Calories 44kcal

Author Lynne Feifer

Ingredients

• 3 oz. Cream Cheese
• ½ cup shortening you can also substitute butter in the same amount, but I've always used shortening.
• ½ cup sugar
• 1 egg yolk
• 1 cup sifted flour
• ¼ tsp. kosher salt
• ½ teaspoon pure vanilla extract
• colored sprinkling sugar if desired

Instructions

• Preheat oven to 350 degrees F.
• In a mixer, cream together cream cheese and shortening.
• Add sugar, egg yolk, flour, salt, and vanilla and thoroughly combine.
• Drop by level teaspoons onto cookie sheet.
• Sprinkle with colored sugars to decorate before placing into the oven.
• Bake for 13-15 minutes or until edges are lightly golden.

Notes

In order to get the amount of cookies described in this recipe, you MUST use a level TEASPOON. They're small, but we really like the size.

Nutrition

Serving: 1g | Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 16mg | Potassium: 5mg | Fiber: 1g | Sugar: 2g | Vitamin A: 29IU | Calcium: 3mg | Iron: 1mg

If you like these Cream Cheese Cookies, then you’ll enjoy…

Peanut Butter Reindeer Cookies

30+ Christmas Cookies

Pecan Oatmeal White Chocolate Chip Cookies

Viennese Crescents

This post has been updated with pictures. Originally posted December 3, 2015.

The post Cream Cheese Cookies appeared first on 365 Days of Baking.

I think you’re going like this dessert!

**EDITED TO ADD: I know people are having an issue locating the Andes Peppermint Baking Chips. You can also chop up a 9.5 oz bag of the individually wrapped Andes Peppermint Crunch Candies OR crushed peppermint candy bits will work, too. ***

You may have arrived here expecting to see different pictures. Those have been updated along with a slightly different recipe which I’ve explained in the notes. I opted for the addition of red food coloring and the use of the white chocolate pudding mix. To me, it wasn’t necessary to use the cheesecake pudding. 

We just liked the taste better. Also, I think the layers should be Oreo crust, cream cheese layer, pudding layer, then Cool Whip OR you can use my Stabilized Whipped Cream recipe which works just as well, if not better!

This Peppermint Dream Dessert creation just kept popping into my head last year, so I knew I had to make it. And I’m certainly glad I did. If you make one dessert for Christmas, make this.

It’s pepperminty, has that awesome Oreo crust, is kind of light (not in calories, mind you) and airy, but at the same time a rich and decadent dessert that will definitely please your family and friends.

SAVE THIS PEPPERMINT DREAM DESSERT TO YOUR FAVORITE PINTEREST BOARD!

For this dessert, I opted to stick the crust into the freezer as opposed to baking that layer as I had in this dessert. It turned out fine and I think makes for a simpler dessert.

Check out these other awesome peppermint treats from some of your favorite bloggers:
Three Ingredient Peppermint Oreo Fudge from The Gunny Sack
Peppermint Hot Cocoa Cookie Bars from Strawberry Blondie Kitchen
White Chocolate Peppermint Pudding Cookies from Here Comes the Sun
Peppermint Ganache Pie from Crazy for Crust
Chocolate Candy Cane Cake from Barefeet in the Kitchen

Anything NO-BAKE is always good, right?

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You can find the Andes Peppermint Crunch Baking Chips at your local Walmart, World Market, Target (limited), Big Lots, Harris Teeter, Meijer, Cost Plus, Hannaford, Safeway, Supervalu and also at Amazon through my affiliate link below. 

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Peppermint Dream Dessert

An easy no-bake dessert with the flavors of the season. This peppermint treat with all the fixings will delight everyone after dinner!

Author Lynne Feifer

Ingredients

• 1 14.3- ounce package Oreo cookies - you'll need 20 of them and will use the whole cookie
• 4 tablespoons unsalted butter melted
• 1 3.4- ounce package White Chocolate OR Cheesecake instant pudding mix we liked it better with the White Chocolate
• 1 ½ cups milk
• 4 ounces cream cheese room temperature
• ½ cup confectioners’ sugar
• ½ teaspoon pure peppermint extract
• red food coloring
• 1 8- ounce container Cool Whip divided
• 10- ounce package Andes Peppermint Crunch Baking Chips divided
• 2 ounces white baking chocolate separated

Instructions

• In a blender or food processor, finely crush 20 of the Oreo cookies.
• In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
• Press into an ungreased 8 X 8-inch baking dish or line the pan with parchment for easy removal and cutting of the bars.
• Place into freezer while mixing other layers, for at least a half hour.
• Using a grater, grate the white chocolate into a bowl.
• Mix the package of pudding mix with the 1 1/2 cups of milk in a small bowl and place into refrigerator to set.
• In a mixing bowl, beat cream cheese, peppermint extract and confectioners’ sugar.
• Fold in 1 cup of the Cool Whip and mix until well blended.
• Add red food coloring one drop at a time until the desired hue is reached.
• Place dollops of the cream cheese mixture on top of the Oreo crust and gently spread.
• Evenly distribute half of the grated white chocolate and 1 cup of the baking chips over the cream cheese layer.
• Place dollops of pudding over the top and with an offset spatula, gently spread to completely cover.
• Spread remaining Cool Whip over the pudding.
• Refrigerate for at least two hours or freeze for one.
• Optional, in a plastic bag, break up 8 of the remaining Oreos.
• Sprinkle the remaining chocolate, peppermint baking chips and cookies, if desired over the top just before serving.

Notes

I updated the recipe on 12/7/16 with the White Chocolate pudding to replace the Cheesecake pudding. We enjoyed the flavor of the White Chocolate the best. I also added the red food coloring to give it more of a festive look.

If you like this Peppermint Dream Dessert then you’ll LOVE…

Chocolate Mint Dream Bars

Chocolate Peanut Butter Dream Bars

Biscoff White Chocolate Dream Bars

Oreo Pudding Dream Bars

Take a look at these videos to see more ideas for great holiday desserts…

The post Peppermint Dream Dessert appeared first on 365 Days of Baking.

The holiday season is one of my favorite times of the year.

One of the most important things to me is spending time with my family. This was instilled in me as a little girl and I was extremely fortunate to spend a lot of time with both sets of grandparents growing up. For Christmas and Thanksgiving, we would go to my mother’s parents and my aunt and her family would come down from New York.

Some very special memories were created during those times.

I now hold those memories very close to my heart, as I am now the “matriarch” of that side of the family. I miss those women who influenced who I am today and so wish they were here to see the path my life has taken.

Growing up, I enjoyed spending time in the kitchen, but it wasn’t something I ever expected to do for a living. My grandmother largely influenced me, and those times spent with her preparing the holiday meals were priceless. We’d make cookies, pies, bread, and more. To this day one of the very clear memories I have is how the aroma of all the baked goods filled the house.

Now when I bake in my own home I am often taken back to those days with her in the kitchen. I can smell the bread baking, the cinnamon in her cinnamon rolls and Christmas wreath. The smell of the vanilla extract, as she added it to her cookies, was one of my favorites!

Those are the memories I want to create for my children and their children as well.

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Preparing for our holiday menus this year, I was going through some of my old family recipes. Unfortunately, there was one I wasn’t able to find – my grandmother’s chocolate cream pie. It was one of my favorites growing up and I’d never made it for my family.

I decided to recreate this lost recipe and make it more festive for the holidays. I remember Grandma using McCormick spices and extracts, and have used them myself throughout the years.

I knew that some McCormick Pure Peppermint Extract would make her Chocolate Cream Pie an extra special treat. Besides, with candy canes and chocolate so prevalent this time of year, it’s the perfect combination.

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I’d thought about taking some short cuts to make this dessert, but Grandma never did that. Everything she made was made from scratch. I was determined to make that pie just like she did.

It honestly couldn’t have turned out any better. The crust stayed firm with addition of the egg wash and wasn’t at all soggy as some filled pies tend to be. That filling was chocolaty and rich and had the perfect amount of peppermint. The whipped cream on the top balanced everything so perfectly, too. I really think Grandma would have loved it!

While I was making this pie, every step in the process reminded me of spending time in the kitchen with Grandma. I could see her rolling out the pie crust. She would have me stand on the stool next to the stovetop as she stirred the chocolate pudding.

Whipping the cream with the manual egg beater was always my job and one that I was so very proud of. What really brought me back though was the wonderful smell of the McCormick Pure Peppermint Extract as I added it to the chocolate. And again as I added the McCormick Pure Vanilla Extract to the whipped cream

It was like I was standing in her kitchen all over again and it made me miss her even more.

Then it happened…

That pie crust was so smooth on the bottom that it slid right off the pie server! Lifting the slice from the pie, it took a nosedive right back into it. I couldn’t grab it fast enough.

WHOOPS!

I really think I heard my mother, grandmother, and aunt laughing at my debacle.
So, when you serve each slice be sure to hold the edge of the crust when taking it from the plate. But most importantly, enjoy every bite!

Print

Chocolate Peppermint Cream Pie

This Chocolate Peppermint Cream Pie is sure to be a big crowd pleaser during the holidays with its smooth creamy chocolate filling and McCormick Pure Peppermint Extract. Santa might even choose this over cookies!

Author Lynne Feifer

Ingredients

Pie Crust

• 1 ¼ cups sifted all-purpose flour
• ½ teaspoon kosher salt
• ⅓ cup vegetable shortening well chilled
• 1 teaspoon white vinegar
• ¼ cup ice water
• 1 egg lightly beaten with 1 tablespoon water

Chocolate Cream Filling

• ¼ cup cornstarch
• 1 ¼ cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• ¼ teaspoon salt
• 1 ½ cups whole milk
• 1 cup heavy cream
• 3 large egg yolks
• 4 ounces bittersweet chocolate finely chopped
• ½ teaspoon McCormick Pure Peppermint Extract
• 2 tablespoons salted butter

Stabilized Whipped Cream

• 2- ounces cream cheese softened to room temperature for at least an hour
• 2 tablespoons + 2 teaspoons confectioners' sugar
• ¾ teaspoon McCormick Pure Vanilla Extract
• ¼ teaspoon McCormick Pure Peppermint Extract
• 1 cup heavy cream
• crushed candy canes for garnish

Instructions

Pie Crust

• Place a piece of parchment onto your work surface and flour it very sparsely.
• In a medium bowl, whisk together the flour and the salt.
• Cut in the shortening with a pastry blender until the mixture looks like coarse meal.
• Sprinkle the teaspoon of vinegar and two tablespoons of water over the mixture.
• Mix lightly and quickly with a wooden spoon, adding the remaining tablespoons of water as needed until dough just holds together.
• Place the dough onto the prepared piece of parchment. Cover with an additional piece of parchment and with a rolling pin starting at the center of the dough, roll to the edge, but not over it.
• Continue to roll out from the center, but never back to it every 45 degrees.
• Throughout the process it will be necessary to flour the dough at various times. Gently pull back the top layer of parchment, and very lightly flour the dough. Replace the parchment and carefully turn the dough over, doing the same to the other side.
• Continue rolling and flouring lightly until the dough is an even round circle about 3 inches larger than the rim of the 9-inch pie plate.
• To transfer the dough to the pie plate, gently remove the top layer of parchment. Lightly flour the rolling pin and place it at one edge of the circle. Using the bottom layer of parchment, bring the edge of the dough up over the rolling pin and very lightly roll the pin to the other side of the dough. Move the pie plate under the rolling pin and gently roll the dough out over it. Carefully, fit the dough into the plate and trim any excess, leaving one inch over the rim. Fold the dough under so that it is even with the rim and crimp.
• Line the inside with a circle of parchment, add uncooked beans or rice to about 2/3 full and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake for 20 minutes. Gently lift the parchment and beans out of the plate and prick the entire crust with a fork. Brush the crust with the egg wash and return to the oven to bake for an additional 15 - 20 minutes until completely golden.

Filling

• In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder and salt.
• Combine the heavy cream and milk in a large measuring cup. Slowly pour into the saucepan while whisking so that no lumps are formed.
• Whisk in the egg yolks.
• Heat over medium until just boiling and mixture thickens.
• Remove from heat and whisk in the chocolate, McCormick Pure Peppermint Extract, and butter until everything is melted and well combined.
• Pour into the baked pie crust. Cover the filling with a piece of plastic wrap and chill for 4 hours.

Stabilized Whipped Cream

• In a mixing bowl, beat the confectioners' sugar, cream cheese, McCormick Pure Vanilla and McCormick Pure Peppermint Extracts.
• Gradually add the heavy cream and beat until stiff peaks are formed, scraping down the sides and bottom of bowl as needed.
• Pipe onto the pie or spread on the top to garnish.
• Add the crushed candy canes as a final touch.

Many times I’ve been hesitant about recreating my Grandmother’s recipes because I fear that what I make won’t taste as good as hers. Inevitably when I do I’m taken right back to her kitchen and can feel all the love she put into all of it.

I am forever grateful to my mother, grandmother, and aunt for passing their love of baking on to me. Those recipes and memories that were created in Grandma’s kitchen are ones that I want to recreate with my children and grandchildren so that they may pass down for generations to come.

Tell me what recipes you want to create this holiday season. Make those recipes that transport you back to your childhood and recreate them with your children, grandchildren, family, and friends. I’m excited for you to share some wonderful memories in your own kitchen and be able to enjoy them for years to come!

Disclosure ~ I have partnered with McCormick to bring you this post. I grew up watching my grandmother, mother and aunt use McCormick in their baking and cooking. Consequently, I have come to love them myself. I appreciate your support of 365 Days of Baking and More and your support of the brands that help to make it possible.

Here are some more pie ideas and how to easily transfer your crust to the pie plate!

The post Chocolate Peppermint Cream Pie appeared first on 365 Days of Baking.

Just like most other people in America, I absolutely love the collection of holidays in the Fall and Winter. Halloween, Thanksgiving, Christmas and New Years are just one right after the other, and I think it is so fun. Part of the fun, for me, is all the awesome food! Pumpkin, apples, cinnamon, orange, and cranberry are just some of foods that are typical for this time of year.

This cake is perfect for these holidays. The cake is an Orange Spice cake. It has orange juice and zest, and is warmed with a hint of cloves and cinnamon.

The filling inside the cake is a combination of fresh cranberries and raspberries. It is pretty tart, because of the cranberries, but it balances nicely with the sweetness of the frosting. And speaking of the frosting, it’s a vanilla bean frosting. I just love those specks of vanilla.

I topped the cake with some sugared cranberries. Which are surprisingly easy to make, even though they do require some time. You can get the recipe for those on my blog, Eat It & Say Yum.

Like any cake, or frosting, this is pretty decadent. I made this in 3, 6 inch round pans, but you could do 2, 8 inch pans as well.

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Orange Spice Cake with Cran-Raspberry Filling and Vanilla Bean Frosting

This Orange Spice Cake with Cran-Raspberry Filling and Vanilla Bean Frosting has a combination of flavors that will awaken all of your senses!

Author Lynne Feifer

Ingredients

Cake

• 2 cups cake flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ⅛ tsp ground cloves
• ½ tsp cinnamon
• 1 ½ cups sugar
• ½ cup oil
• ¾ cup buttermilk
• ¼ cup orange juice
• 1 Tbs orange zest
• 3 eggs- at room temperature

Filling

• 1 cup cranberries
• ⅓ cup water
• ½ cup sugar
• 1 Tbs lemon juice
• 1 cup raspberries- fresh or frozen
• 2 tsp corn starch

Frosting

• 1 cup butter- at room temperature
• ½ cup shortening
• 5 cups powdered sugar
• 1 tsp vanilla
• 2 vanilla beans
• pinch of salt
• 12 Tbs milk- plus more if needed
• Optional: sugared cranberries and orange zest as garnish

Instructions

Cake

• Preheat oven to 350 degrees. Line 3, 6 inch round cake pans (or 2, 8 inch round pans) with parchment paper, and then grease and flour the pans.
• In the bowl of a stand mixer, sift the flour, baking powder, baking soda, salt, ground cloves, and cinnamon.
• In a separate bowl mix the remaining cake ingredients. Slowly add them to the mixer, and mix until evenly combined, about 20-40 seconds.
• Divide the cake batter evenly among the cake pans. Bake for 20-25 minutes, on a lower oven rack, or until a toothpick inserted near the center comes out clean. (Bake the 8 inch pans for about 30 minutes.)
• When the cakes are baked, invert them onto a cooling rack, so they cool upside down. Let them cool like that for about 15 minutes, before removing them from the pan. Then cool completely.

Filling

• While the cakes are cooling, make the filling.
• Start with the cranberries in a pot over medium heat, with the 1/3 cup water, and 1/2 cup sugar.
• Let the liquid boil, and the berries pop. Once the berries have burst use a potato masher to mash the berries.
• Then pass the mashed berries through a sieve, with the liquid in the pan. Use a spoon to help push all the liquid through the sieve. Discard everything remaining in the sieve, all the berry skins.
• Return the cranberry liquid to the pot and add the raspberries, lemon juice, and cornstarch. Stir, and mash the raspberries. Let the mixture come to a low boil, then remove from heat and let cool.

Frosting

• To make the frosting, add butter and shortening to the bowl a stand mixer. Cream them together on medium speed.
• Add half of the powdered sugar and beat again, add some milk- 2 Tbs at a time- then the remaining powdered sugar, vanilla, the insides of the vanilla beans, salt, and milk as needed. Turn the mixer on again and add more milk as necessary.
• Beat until the frosting is the consistency you want.

Assembly

• Before assembling the cake, level the cake tops if necessary.
• To assemble the cake, start with one of the cake layers, pipe a ring of frosting around the top edge and fill the inside with the cran-raspberry filling.
• Top with another layer of cake and repeat with the ring of frosting and fill with the filling.
• Top with the last layer of cake.
• Frost the whole cake with a thin layer of frosting, crumb coat, then let it chill in the fridge or freezer to firm the frosting. Then spread the finish layer of frosting over the whole cake. If you want the rustic look, like in the pictures, use your offset spatula to make gentle 'C' shaped brush strokes over the frosting, lifting at the ends of the stoke.
• Optional- top the cake with sugared cranberries and orange zest. Line the bottom edge of the cake with more sugared cranberries.

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More to love from Eat It & Say Yum:

Momofuku Milk Bar’s Secret to Rich and Crumbly Birthday Cake:

The post Orange Spice Cake with Cran-Raspberry Filling and Vanilla Bean Frosting appeared first on 365 Days of Baking.

Hi friends! Leia here, from Eat It & Say Yum. I am so excited that we are into November. That means we are heading into the Holiday season, and this is my favorite time of year.

I am already thinking about what I am going to make for my holiday meals. Are you thinking about that, too?

Today I am sharing a delicious Chocolate Torte recipe, that only requires 5 ingredients.

This torte is so decadent and rich, I like the tart berries paired with it. I enjoy chocolate with strawberries and raspberries so either of those berries would be great. You can also top each slice with whipped cream, or ice cream.

When you bake the torte, use a springform pan and line the bottom and sides with parchment paper. I sprayed the paper lightly with cooking spray, just to make sure nothing stuck. Once the cake had cooled a little, the paper on the sides slid right out for me.

I think this would be a great dessert at all your holiday gatherings. And it’s so pretty, your family and friends will be amazed. Plus, it’s chocolate. A whole pound of chocolate. You’re welcome.

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5 Ingredient Chocolate Torte

A rich and decadent dessert, this 5 Ingredient Chocolate Torte paired with fresh berries and a dollop of whipped cream will be a festive holiday treat.

Author Lynne Feifer

Ingredients

• 1 tsp water
• 1 lbs german chocolate or a combination of dark and milk chocolates- nice baking chocolate
• 1 Tbs flour
• 1 Tbs sugar
• 4 eggs- whites separated
• Optional toppings: powdered sugar whipped cream, ice cream, fresh berries, etc.

Instructions

• Melt the chocolate in double boiler with the 1 tsp water, then let the chocolate cool to room temperature.
• Preheat oven to 425 degrees. Beat the egg whites in clean bowl with an electric beater, until the whites are stiff. Set aside.
• Beat the melted chocolate with the flour, sugar, and the egg yolks in a separate bowl. Fold the egg whites into the chocolate mixture, in 4 additions.
• Once everything is incorporated, line a springform pan with parchment paper on the bottom and up the sides. Lightly spray the paper with a cooking spray. Spread the chocolate batter into the pan and spread evenly, out to the sides of the pan.
• Bake on the middle oven rack, for 15 minutes. Remove from oven and let cool. Remove the sides of the springform pan and then dust the torte with the powdered sugar.
• Cut into wedges and serve with the toppings of your choice.

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More desserts from Eat It & Say Yum:

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Growing up, my mother made a lot of Rice Krispies Treats.

I didn’t realize it, but this delectable dessert was first created in 1939! Who knew?!
These things have been around for ages, but nowadays, there are SO many incredible variations.

So, I decided to just add to the list and come up with another of my own.
I think I’ll be making these again next year. They were pepperminty good and just scream holidays.
Ok, maybe they don’t really scream it, but I certainly don’t hear fireworks going off or any Star Spangled Banner playing.

So, here you go, a pepperminty holiday treat that kids of any age will be pleased with.

SAVE THIS RICE KRISPIE TREAT TO YOUR FAVORITE PINTEREST BOARD!

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Oreo Peppermint Rice Krispies Treats

Author Lynne Feifer

Ingredients

• 1 10- ounce bag mini marshmallows
• 3 tablespoons unsalted butter
• 6 cups Rice Krispies Cereal
• 1 15- ounce package Winter Oreos red filling
• 1 teaspoon peppermint extract
• ¾ cup Andes Peppermint Crunch Baking Chips
• 1 package store-bought white cookie icing

Instructions

• Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Crush the Oreos in a Ziploc bag. You want various sized pieces.
• Mix with the Rice Krispies cereal in a large bowl.
• In a large pot over medium heat, melt the butter.
• Add the marshmallows and stir until melted.
• Mix in the peppermint extract.
• Stir in the Rice Krispies and Oreos.
• Place into the prepared baking dish and gently, but not completely, press down to touch all sides of the pan.
• Sprinkle the Andes Peppermint Crunch chips on the top and press them into the Rice Krispies.
• Drizzle the white cookie icing over the top.
• Allow to set for 10 - 15 minutes before serving.

I rate everything I make on a scale of 1 -4 with 4 being the best and these Oreo Peppermint Rice Krispies Treats earned 3 1/2 rolling pins.
Boy, were they good!

Don’t forget these tasty recipes for your weekend get-togethers!

Reeses Peanut Butter Rice Krispies Treats

Doughboys

Brown Butter Rum Banana Bread

Although I’m not a huge fan of red dye, I have to admit that I did like the color of these. I think they’d be a great treat for Valentine’s Day, too, but probably without the peppermint and substitute the icing for some drizzled white chocolate.

The post Oreo Peppermint Rice Krispies Treats appeared first on 365 Days of Baking.

Oh, MAN, I love the holidays!!!

This shop has been compensated by Collective Bias, Inc., and Quaker. All opinions are mine alone.

Don’t you?

It’s family time spent together, sharing, laughing, giving, receiving and of course, eating!!
The eating part is awesome, but of course, so is everything else. It’s just that over this month and a half, so much delicious food is made with flavors that really shout holidays. There’s vanilla, cinnamon, cranberries, egg nog, apples – it’s just all so very delicious!

SAVE THIS CRANBERRY APPLE SKILLET COOKIE TO YOUR FAVORITE PINTEREST BOARD!

Our oldest daughter drove down to visit us for a few days and she and I decided to visit one of our most favorite stores to check out Christmas decorations and purchase some groceries so that we could start our holiday baking. While we were there I spotted this limited edition Quaker Oats Quick Oats 42oz winter canister which is exclusively at Target.

It’s so pretty with the winter scene and kind of does make me miss the snow now that we’re living in Phoenix.

Ok, not so much. But seeing the snow covered pine trees on the canister did make me all warm and fuzzy inside for the holidays!

For a limited time, you can even get a coupon here for the Quaker Oats special winter packaging available at Target.

I decided to make some oatmeal cookies and the packaging was hard to resist. Not only will I be making cookies with the oats and eating it for breakfast, but I also created a dessert that we’re sure to enjoy for many years to come! #QuakerUp #MyOatsCreation #CollectiveBias

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Cranberry Apple Oatmeal Skillet Cookie

Two flavors of the holidays combined with Quaker whole grain oats, cinnamon, nutmeg and other delicious ingredients baked in a skillet. It’s a great new twist on the classic oatmeal cookie and a treat that’s perfect to serve on your holiday dessert table.

Author Lynne Feifer

Ingredients

• 7 tablespoons unsalted butter room temperature
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1 ½ cup Quaker Quick 1-Minute Oats
• 1 cup flour
• ½ teaspoon baking soda
• ¾ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 apple peeled, cored, and diced
• ½ cup chopped cranberries plus additional for sprinkling on the top

Instructions

• Preheat oven to 350 degrees F.
• In a mixing bowl, cream together the butter and sugars.
• Scrape down the sides of the bowl and mix in the egg and vanilla.
• In a large bowl, whisk together the Quaker Quick 1-Minute Oats, flour, baking soda, cinnamon, nutmeg and salt.
• Add dry ingredients to the butter mixture and incorporate fully.
• Mix in the diced apple and chopped cranberries.
• Place batter into a 10-inch cast iron skillet.
• Sprinkle with additional chopped cranberries.
• Bake for 30 minutes.
• Serve with vanilla ice cream.

I rate everything I make on a scale of 1 – 4 with a 4 being the best. And this Cranberry Apple Whole Grain Oats Skillet Cookie earned 4 rolling pins. It really was OMG delicious!!

In need of more skillet recipes? Here are some that will do the trick! 

Skillet Blueberry Crisp

Skillet Spinach Lasagna

Bacon Caramel Apple Crisp

This is going to be at the top of my oatmeal recipes.
Mr. 365 was surprised at how amazingly good it was, too. There’s just nothing like the comfort of an oatmeal cookie with great flavors baked in a cast iron skillet.

It. Rocked!

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