Mint Hot Chocolate Brownies

January 4, 2019 by Kelly Dedeaux

Y’all know my love for chocolate, right? With all of the holiday parties the kids (and us adults, as well) had over the holidays that involved bringing a treat to share, I just knew I wanted to whip up something good. I wanted them to be a little festive, but not JUST a holiday-themed dessert. These Mint Hot Chocolate Brownies were just the ticket, with that amazing chocolaty flavor mixed with the perfect hint of mint, topped off with some marshmallowy goodness. We had to make extra just to enjoy here by ourselves!

Instead of making these brownies in a regular pan, I thought it’d be more fun (and cute) to bake them in a muffin tin so they’re more like individual little brownie bites. So fun! Plus, it’s easier to know where to place the marshmallow – and I’m all for easy recipes 🙂

You can switch up the sprinkles on top (or leave them off entirely, totally up to you) to match whatever theme or event you have, which makes them really flexible and fun. I wanted a bit more simple on this batch, but still ‘winter holiday’, so added some white pearl sprinkles. Another batch that the girls will take to their church youth party have red crystal ones on top. I love mixing things up!

Makes: 24 Muffin-sized Brownies

Ingredients

1 1/2 cup Sugar
1 1/3 cup Butter, very soft
1 cup Brown Sugar, loosely packed
2 tsp. Vanilla
4 Large Eggs
1 cup Cocoa Powder (unsweetened)
3 cups All-Purpose Flour
1 tsp. Salt
1/2 tsp. Baking Soda
1 cup Chocolate Chips
6 Large Marshmallows
1/2-1 cup Andes Mint pieces
Sprinkles, as desired

Directions

Preheat oven to 350 Degrees F. Spray or line two muffin tins, set aside.
In a large bowl (or mixer) mix the butter, sugar, brown sugar, vanilla and eggs until creamy.
Add the flour, cocoa powder, salt and baking soda and mix until well combined.
Mix in the chocolate chips, then divide into the muffin tins.
Bake for 8-9 minutes. While baking, cut the marshmallows in half.
Remove the brownies (should not be done yet) and place a half marshmallow (with sticky cut side down)into the middle of each brownie bite and press it down.
Bake for another 2-4 minutes or until the marshmallows are puffy and the brownies are fully baked (insert a toothpick next to the marshmallow to see if the center is done). Allow to cool, then remove from muffin tin.
Melt the Andes mint pieces in the microwave at 50% power, stirring every 30 seconds until they’re all melted and smooth. Drizzle over the brownies, topping with sprinkles while still melted so they stick better.
Store in an airtight container at room temperature for 3-6 days. Enjoy!

See, they’re super easy to whip up – and the taste is amazing! It’s like a nice, chewy cup of hot chocolate with just the right amount of mint to really add to the flavor. I warmed up my brownie for about 5 seconds in the microwave to give it that bit of warmth, really making the perfect afternoon treat.

These were a HUGE hit at our holiday events, and I had quite a few friends ask me for the recipe. I love being able to share tasty treats (especially chocolate ones) and knowing people truly enjoyed them.

I think next time I’ll do a white chocolate drizzle, add a bit of mint extract and a little green food coloring, for more coloring to these little desserts. Heck, red or blue would be great for holiday time, too! Really, just have fun with it and enjoy your delicious hot chocolate brownies with mint topping!

What’s your favorite holiday recipe?

Chalkboard Printable Peppermint Hot Cocoa Recipe

December 21, 2018 by Kelly Dedeaux

The weather is certainly chilly here in Texas lately – nothing like when I was growing up in Northern Utah, but still too cold for my taste. There are some perks to the winterish weather, though, such as comfy sweatshirts, fuzzy blankets and hot chocolate! For not only a tasty drink to try out, this Chalkboard Printable Peppermint Hot Cocoa Recipe also makes for a fun and stylish kitchen decoration!

I know it’s obvious that I really enjoy chalkboard-style printables. If you missed some of our previous ones, be sure to check the other printables out here:

Banana Bread Recipe
Sugar Cookie Recipe
Brownie Recipe
Chocolate Chip Cookie Recipe – coming soon!

These are all so fun, and you can switch them up in a fun 8.5×11 frame in your home to fit whatever season (or recipe mood) is fitting at the moment!

Download & print your Printable Peppermint Hot Cocoa Recipe HERE

Pumpkin Better Than Disneyland Pie

December 14, 2018 by Kelly Dedeaux

This week is Thanksgiving, and I haven’t even thought twice about what recipes I’m going to be changing or adding to the menu! Guess I better get on the ball, huh? Whatever other things I make besides turkey and gravy, though, I’m sure this Pumpkin Pudding Pie (aka: pumpkin better than Disneyland pie) will be on the list. It’s super delicious, creamy and full of smooth pumpkin flavor. A definite winner for Thanksgiving dessert! (originally shared May 2013)

Pumpkin Pudding Pie / AKA: Pumpkin Better Than Disneyland Pie / The Perfect Thanksgiving or Holiday Dessert!

To be honest, I’d almost rather this than normal pumpkin pie at Thanksgiving! If you’re wondering about the name….we try to use extremely kid-friendly words and names, and avoid any words that we don’t want to have to explain to our little ones just yet. So in our home, instead of what most people use when ‘better than….’ we use Disneyland. That’s one of our absolute favorite things, so if something’s better than Disneyland, you know it has to be fantastic! (at the moment, I’m wishing I were at Disneyland, though!)

Ingredients

1 cup Flour
1/2 cup Butter
1/2 cup plus 1/4 cup Walnuts or Pecans, chopped
8 oz. Cream cheese
1 cup Powdered sugar
3 cups Whipped topping, divided
2 1/2 cups Milk
2 pkgs. Vanilla instant pudding mix, 5 1/4 oz. size (Thank you Ann for pointing this out!)
2 cups Pumpkin, canned
2 tsp. Pumpkin spice

Directions

Preheat oven to 350 degrees. Mix the flour, butter and 1/2 cup walnuts or pecans together. Press into a sprayed 8×8 cake pan. Bake for 15 minutes, then remove and allow to cool.
Blend cream cheese and powdered sugar, then add 1 cup of the whipped topping. Spread over cooled crust.
Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over the cream cheese layer. Top with remaining 1 cup of whipped topping and 1/4 cup walnuts or pecans.
Chill for 3 hours or until set.

Notes: Instead of just spraying the pan, I lined it with aluminum foil so I could remove it and keep the edges nice. We tried this both refrigerated and frozen, but all of us preferred the creamy refrigerated version.

What Thanksgiving dessert will YOU be making?

17 Slow Cooker Christmas Recipes

December 10, 2018 by Kelly Dedeaux

The holidays are busy enough, then add in all that cooking and baking for one crazy season! Now, I’m in no way saying give up the big Christmas parties or meals – they’re awesome and definitely a memorable part of this time of year – but perhaps you can save a little time here and there by using some of the 17 Slow Cooker Christmas Recipes. Go play a fun family game, read stories, decorate the tree, give gifts, help a neighbor with their lights – so many options of how you can spend that time while your slow cooker works its magic to whip up delicious foods for your big feast!

There’s quite a variety here to help you out the most – from turkey, ham and pork, to rolls, drinks, stuffing, and other side dishes. Whatever you choose, I hope it gives you some extra time this season with those you love most!

Cranberry Pork with Cinnamon and Brown Sugar

Bavarian Pork Sirlon Tip Roast with Sour Cream Gravy

Orange Glazed Ham

Dinner Rolls

Caramel Apple Cider

Rosemary Carrot Parsnip Mash

Stuffing

Shredded Turkey

Brown Sugar Pineapple Ham

Brown Sugar Balsamic Glazed Pork Loin

Garlic Mashed Potatoes

17 Slow Cooker Thanksgiving Recipes

November 12, 2018 by Kelly Dedeaux

Y’all know how much I love a good crockpot recipe, but that’s especially true during the busy holiday season. Since there’s so many different dishes to whip up – sides, main courses, desserts – we could all use some help with at least part of it by utilizing this list of delicious Slow Cooker Thanksgiving Recipes!

With some drinks, side dishes, turkey and ham – even butter and pie – there’s something for everyone for your upcoming Thanksgiving meal. Pick a favorite, or try them all. It is Thanksgiving, after all 🙂 Whether you’re in charge of the main meal, or just bringing stuff to share, this may be a huge help to save some time. Then use that time to spend it with those that matter most – family and friends!

1. Pumpkin Bread
2. Hot Apple Cider
3. Pear and Sausage Stuffing
4. Ham In Cider Gravy
5. Honey Glazed Carrots
6. Cranberry Butter
7. Sweet Potatoes and Apples
8. Candied Sweet Potatoes
9. 4 Ingredient Whole Turkey
10. Coca Cola Ham
11. Butter and Herb Turkey Breast
12. Creamed Corn
13. Ham and Sweet Potatoes
14. Green Bean Casserole
15. Cheesy Broccoli
16. Cranberry Sauce
17. Crustless Pumpkin Pie

Which Thanksgiving recipe would you try?

Delicious Cinnamon Desserts

May 9, 2018 by Kelly Dedeaux

I wasn’t too fond of the taste of cinnamon when I was younger – not sure why, but it just wasn’t a big hit with me. I remember one day when I was in college my roommate sprinkled some on a smoothie and convinced me to give it a chance, and I totally loved it! I don’t know what changed, but now I really enjoy the flavor of cinnamon and what it adds to so many great recipes! If you’re like me and like cinnamon – here’s a list of Delicious Cinnamon Desserts to try!

Everything from cheesecakes to cinnamon rolls (of course), even truffles and muffins! There’s plenty of variety, so pick your favorite and give it a whirl – it may end up being your absolute favorite cinnamon dessert recipe yet 🙂

1. Cinnamon Apple Icebox Cake – Inside Bru Crew Life

2. Cinnamon Toast Bars – Barefeet In the Kitchen

3. Cinnamon Roll Cheesecake – Tastes of Lizzy T

4. White Chocolate Cinnamon Truffles – Lolly Jane

5. Cinnamon Sugar Doughnut Mug Cake – Bitz N Giggles

6. No Bake Cinnamon Toast Crunch Cheesecake Bites – Shared Appetite

7. Cinnamon Roll Crumb Cake – Love Bakes Good Cakes

8. Cinnabons Cinnamon Rolls – Jo Cooks

9. Cinnamon Swirl Quick Bread – I Heart Naptime

10. Cereal Milk Cinnamon Rolls – Studio DIY

11. Easy Peach Cobbler Cinnamon Coffee Cake – The Frugal Navy Wife

12. Cinnamon Roll Breakfast Cake – Kitchen Nostalgia

13. Semi-Homemade Skillet Cinnamon Rolls – A Cultivated Nest

14. Cinnamon Sugar Cheesecake Bars – Princess Pinky Girl

15. Chocolate Chip Muffins With Cinnamon and Nutmeg – Homemade Hooplah

Easy Chocolate Strawberry Brownie Cakes

February 5, 2018 by Kelly Dedeaux

Chocolate and strawberry – what a great combination! And since it’s almost Valentine’s Day, I thought it’d be fun to share this super simple-to-make dessert that not only tastes incredible, but is just like having a match made in heaven! Make these Easy Chocolate Strawberry Brownie Cakes for your special someone, or just enjoy them with your girlfriends – heck, save them all for yourself, if that’s what you’d prefer! Whatever you choose, this dessert is perfect for really any time of year.

Don’t they LOOK amazing, too? Using the heart-shaped cookie cutter gives them that extra Valentine-y appearance, but you could use any shape to change up the occasion as you’d like. You don’t need it to be a holiday to enjoy a tasty dessert recipe. And as a bonus, it only takes about FIVE ingredients!

A perk for right now – strawberries seem to go on really good sales at the grocery store during Valentines, so it’s a great time to nab some so you can garnish these treats. I’m personally a HUGE fan of strawberries – how about you?

Note – makes about 4 stacked cakes

Ingredients

Brownies – cut into shape of choice (I made two 13×9 pans of brownies, and my cutter shapes were roughly 3.25″ in diameter so I got about 12 pieces)
2 packets (0.3 oz each) Strawberry Gelatin Powder
2 cups Heavy Cream
1/2 cup Powdered Sugar
4 tbsp. Instant Vanilla Pudding Mix
Strawberries, sprinkles – for garnish, as desired

Directions

Make sure the brownies are fully cooled.
In a mixer with a whisk attachment, whip the heavy cream, pudding mix and powdered sugar on medium-high power about 2 minutes. Add the strawberry gelatin powder and beat until light and fluffy.
Take one brownie piece and spread some frosting over it. Place another brownie piece and spread frosting on that. Top with a final brownie piece, then some frosting on top. Garish with sprinkles and strawberries, as desired.
Repeat for the other stacks: brownie, frosting, brownie, frosting, brownie, frosting – garnish on top.

Store any leftovers, covered, in the fridge. Feel free to add some red food coloring if you want a darker pink/red for your frosting.

If you want a stronger strawberry taste, you can add another small (0.3 oz) packet of strawberry gelatin powder. Likewise, if you want very little strawberry flavoring, leave one of the packets out of the recipe. Don’t be afraid to make it your own!

You can even use any excess frosting (or make more) and frost all the SIDES of the brownies stacks, too – making it look like a tall, frosted mini cake ready to enjoy.

The kids were so excited to get an early Valentine-themed dessert, and hubby was thrilled that there was a treat that did contain chocolate, but had enough strawberry element that he loved it (for those that don’t know, he’s not a fan of most chocolate things – but this was a hit)!

I’m looking forward to trying the frosting with different flavored gelatin mixes to shake things up – who knows, maybe a different type will be the new favorite.

What’s YOUR favorite chocolate strawberry recipe?

Other Easy Dessert Recipes…

Christmas Crepes with Mint Sweet Cream Filling

December 22, 2017 by Kelly Dedeaux

Crepes are probably the most-requested breakfast recipe in our family. If you’re like us and love a good batch of crepes, or are just looking for something new to try this season, I highly recommend these Christmas Crepes with Mint Sweet Cream Filling. They’re perfect for the holiday, and taste super delicious! Not only that, but they’re quick to make – because who really has a ton of extra time this week?!

They love it when we whip up a batch of our popular crepes recipe, so I thought that we’d celebrate our first day on holiday break by switching it up a bit and trying something new. I surprised them with these amazing Christmas Crepes for snack, and they were thrilled! I’m sure half that excitement was just for the sprinkles because, well, kids – you know how it is 🙂

Makes about 6 small Christmas Crepes

Ingredients – Crepes

1 tbsp. Sugar
2 tbsp. Coconut Oil, melted
1/2 tbsp. Vanilla Extract
Dash of Salt
2 Large Eggs
1 cup Milk
1/2 cup Water
1 cup Flour
1 tbsp. Cocoa Powder
Red Food Color (optional) – I used about 8 drops

Ingredients – Mint Sweet Cream Filling

8 oz. Cream Cheese, softened
1/4 tsp. Lemon Juice
1 cup Powdered Sugar (plus more if needed for desired consistency)
1/4 cup Ricotta Cheese
1/2 tsp. Vanilla Extract
1/2 tsp. Mint Extract

Optional: Sprinkles, Powdered Sugar for sprinkling on top, Chocolate Drizzle

Directions

Combine all of the CREPE ingredients in either your blender or a larger bowl or mixer. Blend/mix very well so it’s no longer lumpy.
Take a small frying pan, spray it with cooking spray, then heat up over medium-low heat. Scoop about 1/4 cup batter into the pan and watch carefully as it cooks.
When the edges are starting to come up and the crepe slides a bit when you shake the pan side to side, it’s time to flip it over. Don’t over cook!
Spray your pan before each crepe, and continue through the batter.
Prepare the mint sweet cream filling by mixing all of the ingredients together until smooth. If it’s runnier than you’d like, add more powdered sugar.
Fill the finished crepes with filling, then roll up and top as desired (I did powdered sugar and festive sprinkles). Enjoy!

I love doing special holiday recipes for the family, especially when it’s something they enjoy so much. I think these would also be perfect for times like Valentine’s Day even – just switch out the green sprinkles for something pink or silver perhaps!

I do think these may be better as a snack or dessert, being a bit too sweet for breakfast. Wait, is that even possible?!

What’s YOUR favorite type of crepes?

20+ of the Best Roll Recipes

November 16, 2017 by Kelly Dedeaux

I have to admit, I use to be terrified to make rolls. I’d had so many different ones others would make, I was intimidated, convinced it would be a challenge. Then I gave it a try, and realized it was so EASY! With Thanksgiving coming up soon, I now happily volunteer to bring rolls every time – and am always eager to try new, delicious variations! Now YOU have all the help you need with picking the perfect roll recipe this holiday season, with 20+ of the Best Roll Recipes!

20+ Best Roll Recipes for the holidays or any occasion #rolls #bread #recipe #food #thanksgiving #holidayfood #sidedish

I love good rolls! You can serve them with so many different dishes, and really switch it up with jelly, honey, butter, glazes, you name it! They shouldn’t be a huge headache to make, though, especially during the holiday season. I mean, really…you have enough other foods to worry about like the turkey, stuffing, not to mention a dozen or so desserts! Who needs to also stress about making the perfect roll?! Not me anymore, thanks to this collection of 20+ of the Best Roll Recipes!

Sweet Potato Dinner Rolls w/Honey Butter Glaze

20+ of the Best Roll Recipes / by Busy Mom's Helper

Garlic Feta Bacon Crescent Rolls

Lion House Rolls (aka: Best Roll Recipe Ever)

Best Homemade Rolls Ever

Brioche Thins

Quick & Tasty 60 Minute Dinner Rolls

Hawaiian Sweet Rolls

Fluffy Bread Machine Rolls

Jalapeno Cheddar Dinner Rolls

Cake Mix Rolls

Make-Ahead Potato Crescent Rolls

10 Minute Rolls

Garlic Dinner Rolls

Sweet Potato Rolls

How to Make the Best Cinnamon Rolls

My New Favorite Dinner Roll Recipe

30 Minute Dinner Rolls

Butternut Squash Whole Wheat Dinner Rolls

Potato Rolls

Homemade Dinner Rolls

Pesto Rolls

30 Minute Rolls

Crescent Rolls

Chocolate Pumpkin Mini Pies

November 8, 2017 by Kelly Dedeaux

Anyone who knows me knows that I absolutely LOVE the holidays. From the family feasts and gatherings, to getting gifts for my loved ones, to all the beautiful lights and fun music – it’s all fabulous and puts me in such great spirits! Another reason I enjoy them so much is all the delicious food (I can imagine practically all of you nodding in agreement here). While trying new recipes before deciding what to take to Thanksgiving dinner this year, I tried this Chocolate Pumpkin Mini Pies. Oh. My. Goodness! These turned out so tasty and full of great pumpkin (and chocolate) flavor – they’re sure to be a big hit with the whole gathering at your next holiday get-together!

One important thing to know about these is that they’re a FROZEN dessert recipe – but they thaw quickly to become a super creamy, amazing treat in every bite. Since you need to put them in the freezer at least 5 hours total, be sure to plan ahead so it fits into your serving schedule 🙂

Another perk of these chocolate pumpkin mini pies is that they’re smaller (thus the MINI), being made in muffin tins – and you can adjust the size really easy, depending on how you want to serve it! This makes no cutting slices necessary, just take out each muffin cup and pass it out – particularly convenient for serving the kiddos their dessert!

Ingredients

Crust

5 Graham Cracker Sheets
3 tbsp. Butter, melted
1 tbsp. Brown Sugar
Dash of Ground Cinnamon

Pumpkin Pie Filling

1 cup Heavy Whipping Cream
8 oz. Cream Cheese, softened
1 cup Pumpkin Puree
1 cup Powdered Sugar
2 tsp. Vanilla
1 tsp. Ground Cinnamon
1/2-1 tsp. Pumpkin Pie Spice
1/4 tsp. Salt

Chocolate Drizzle

4 oz. Semisweet Chocolate Chips or Chunks
1/2 cup Pumpkin Pie Spice Coffee Creamer

Topping Options: nuts, chocolate chips, etc.

Directions

Preheat oven to 350 Degrees F. Spray or line a 12-cup muffin tin, set aside.
In a blender, blend the 3 crust ingredients until well-ground. Divide into the 12 muffins cups, then press down so it’s flat. Bake for 5-7 minutes, or until starting to turn golden brown. Set aside to cool.
Whip the cream cheese and pumpkin puree until smooth. Mix in the powdered sugar, vanilla, cinnamon, pumpkin pie spice and salt until well-mixed and creamy. Set aside.
Whip the heavy cream until firm peaks form. Gently fold into the pumpkin filling mix until combined. Scoop into 12 muffin cups over cooled crust. Smooth tops. Place in freezer for about 1 hour.
Put the semisweet chocolate and coffee creamer into a microwave-safe bowl and heat at 50% power, stirring at 30 second intervals until fully melted and smooth. Remove and allow to partially cool, stirring occasionally so it doesn’t get too firm. Spread or drizzle over pumpkin filled cups. Sprinkle tops with nuts or chocolate chips, as desired. Place back in freezer at least 4 hours, or overnight.

Be sure to serve these almost immediately after removing from the freezer, as they’ll start to soften very quickly and then can be a bit messy (especially with kids!). These were an absolute HIT with the whole crew – from my pumpkin-obsessed hubby who isn’t too fond of chocolate, to my kids who love almost any type of dessert. It’s like the best of all worlds!

Pumpkin Pie Dip

October 28, 2017 by Kelly Dedeaux

So this may make us ‘basic’, but we absolutely LOVE pumpkin – hubby in particular. When it hits fall, he takes that as an ‘all-clear’ to buy and make all sorts of pumpkin recipes, from ice creams to pancakes. Today we were looking through the pantry and noticed a lot of sweet crackers and cookies that would go great with a dip, so of course we had to whip up this delicious Pumpkin Pie Dip!

We’ve shared plenty of our pumpkin creations before – like our Pumpkin Breakfast Smoothie or this Pumpkin Better-Than-Disneyland Pie – and we’re positive this dessert dip will be a new favorite! All it takes is 6 common ingredients and a few minutes time, then you have a party-worthy pumpkin pie dip that’s perfect for the fall or holiday season.

Ingredients

1 cup Powdered Sugar
1 cup Canned Pumpkin
1 cup Whipped Topping
1 tsp. Ground Ginger
1 tsp. Pumpkin Pie Spice
1/2 tsp. Cinnamon

Directions

Whip the powdered sugar, canned pumpkin and whipped topping until creamy.
Add in the remaining spices and whip until well-combined.
Serve and enjoy!

Be sure to store any leftovers in the fridge, of course!

I bet this dip would also be perfect as an actual PIE – just pour some into a prepared pie crust and chill in the fridge for a bit. Mmmm…just thinking about a slice of creamy pumpkin goodness is making me hungry!

I love dessert dips because they’re so flexible – you can serve it as a side or snack, or pull it out for dessert! It’s great to take along for meals or parties, or put some in a cute container and gift it for the holidays! Whatever way you serve it up, I’m sure you’ll love this easy-to-make, super tasty pumpkin pie dip as much as we do! High-five to all my fellow pumpkin lovers!

More Pumpkin Recipes

20 Ways to Use up Leftover Halloween Candy

October 23, 2017 by Kelly Dedeaux

It never fails, every Halloween my kids end up with a TON of candy, and somehow we also have a huge bucket full left after the trick-or-treating at our house has ended. Luckily there’s plenty of delicious, fun things we can do to solve this little ‘problem’ – just turn to this list of 20 Ways to Use Up Leftover Halloween Candy!

Cookies or bars, brownies or popcorn, there’s a bit of something for any type of leftover Halloween candy you may have, or whatever you prefer to change it in to! The hard part is choosing which one you want to try first 🙂

How Sweet Eats – Candy Bar Caramel Corn

Crazy For Crust – Candy Bar Pie

Averie Cooks – Candy Corn Cookie Dough Pretzel Bites

Two Peas and Their Pod – Crispy Butterfinger Cookies

Like Mother Like Daughter – Candy Bar Cookie Bars

I Heart Naptime – Candy Bar Brownies

Baking Bites – Halloween Candy Lava Cakes

Sally’s Baking Addiction – Candy Bar Blondies

Oh My Creative – Leftover Halloween Candy Pretzel Bites

Spaceships and Laser Beams – Leftover Halloween CandyCookie Cups

Brown-Eyed Baker – Leftover Halloween Candy Bark

Crazy For Crust – Gooey Candy Filled Brownie Cake