Gingerbread Cookie & Almond Chocolate Candy


I came up with this idea when needed to do something with my leftover gingerbread cookies from the ┬ácuppcakes I made..So I decided to crush them and put them in my silicon holiday candy molds! The silicon molds can be found at Target and I use them for all different kinds of things such as putting leftover tomato or pesto sauce in them (you can find more details under the Tips & Tricks page)! You can also use any favorite type of cookie, candy, nut, or really anything you want to put in the chocolate–the possibilities are endless!

Yield: 10

1 cup of melting chocolate
1/2 cup gingerbread cookies; crushed
1/4 cup roasted almonds; crushed
1/4 cup white chocolate chips (optional)

1. Melt chocolate and with a spoon, gently spoon in your crushed cookies/almonds. Then with another spoon, add your melted chocolate. You can even add the crushed cookies/almonds after you spoon the chocolate OR you can even mix it in with the chocolate! Its really up to you! Let cool for 30 minutes or put in fridge for 15 minutes. They should pop right out of the trays and enjoy!

Baked Brie & Apricot Jam Bites


These bite sized treats are great if you have people coming over right away and you want to make something quick because who doesn’t love baked brie cheese? Plus, they are bite sized so its even funner to eat them!

Yield: 6

1 package frozen mini phyllo cup shells (15 per package)
6 ounces of Brie cheese; rind removed and cubed
1/4 cup apricot jam

1. Preheat oven to 350 degrees F. Place shells on ungreased baking sheet, or a mini muffin tray. Place a cube of cheese in each and bake for 4-6 minutes until cheese is melted. Once melted, top cheese with a spoonful of jam and place back in oven for 1 more minute to bake.

Gingerbread Boy Cupcakes


Gingerbread cookies are the cutest part of Christmas time! These cupcakes make the perfect treat for any Christmas party or if you are having visitors over!

Yield: 24

2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup maple syrup
1 egg; room temperature
1/2 cup heavy whipping cream
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup brown sugar
24 gingerbread cookies

4 cups powdered sugar
1/2 tsp vanilla extract
1/2 cup heavy whipping cream
1/2 tsp cinnamon
1 tsp maple syrup

1. Preheat oven to 350 degrees F. In a large bowl, combine flour, baking soda, nutmeg, ginger, cinnamon, and salt. Mix and set aside. In a medium bowl combine butter, sugar, and syrup. Mix until combined.

2. Combine wet ingredients to flour mixture and mix with a blender or kitchen aid. Pour in the whipping cream slowly while mixing.

3. Line cupcake tins with wrappers and spoon in cupcake mixture evenly within 24 cupcakes. Bake for 15-20 minutes or until cupcakes are golden brown.

4. To make the frosting, in a mixing bowl mix the powdered sugar, whipping cream, syrup, and vanilla extract, and syrup with a mixer. Mix until light and fluffy. Add more powdered sugar or whipping cream depending if frosting is too thick. Once cupcakes are baked and cooled, with a butter knife frost cupcakes and place a gingerbread cookie in the center.

Holiday Pretzel Candy


30 Snyders butter cross pretzels
30 Hershey kisses; your choice of flavor
30 M&M candies


1. Preheat oven to 200 degrees F. Line a baking sheet with parchment paper or foil and evenly distribute the pretzels. Unwrap the Hershey kisses and put in the center of pretzel.

2. Bake for 4-7 minutes; or until chocolate is slightly melted completed through the center. You can tell if it’s ready by taking a butter knife and pressing down the center. Once candy is melted, immediately place M&M candy in the center and press down lightly. Let candy cool for at least 30 minutes or put in fridge for 20 minutes until candy is hard again.