Using festive silicone molds to create delicious chocolates and barks is one of my favorite ways to spread holiday cheer each year.

I have a silicone mold addiction. I have about six different snowflake shaped molds alone and we won’t even get started on all of the other holidays.

So it’s no surprise that the strategically placed Gingerbread Men mold at the Sur la Table checkout counter just had to come home with me. There was no way I could say no to their sweet faces.

Silicone molds are great for making cute chocolates in bulk. Their intricate cavities allow you to mold festive sweets with minimal decorating effort.

Once the chocolate is set, the chocolates are easy to un-mold and package for gifting. A cellophane bag and some coordinating curly ribbon complete the package perfectly.

My usual peppermint bark recipe just didn’t seem to fit the personalities of these little guys so I decided to go with a chocolate and peanut butter combination. I mean, who doesn’t love chocolate and peanut butter?

The contrast of the dark chocolate and creamy peanut butter tastes just as good as it looks. They turned out absolutely darling if you ask me!

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Chocolate Peanut Butter Gingerbread Men

Ingredients

• 1 12-oz bag dark chocolate candy melts
• 1 12-oz bag peanut butter candy melts

Instructions

• In a microwave safe bowl, microwave dark chocolate candy melts in 30 second intervals, stirring in between until smooth.
• Using a spoon or small cookie scoop, drop a spoonful of chocolate into each cavity. Repeatedly tap the mold onto a hard flat surface to distribute chocolate in an even layer and remove air bubbles.
• Refrigerate for 5-10 minutes to allow chocolate to set.
• In a separate microwave safe bowl, microwave peanut butter melts in 30 second intervals, stirring in between until smooth.
• Drop a spoonful of peanut butter on top of the chocolate layer and repeat process of tapping mold until candy surface is flat and air bubbles removed.
• Refrigerate for an additional 5-10 minutes until candy is completely hardened. Carefully stretch sides of mold away from chocolate to remove.
• Store in an airtight container at room temperature or package for gifting.

RESOURCES
Wilton Candy Melting Pot
Sur la Table Gingerbread Ice Tray
Wilton Silicone 24-Cavity Gingerbread Boy Mold
OXO Good Grips Small Cookie Scoop

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Cinco De Mayo Mexican Hot Chocolate Sticks

Servings 8

Ingredients

• 8 ounces premium milk chocolate chopped
• 3 tablespoons confectioners sugar sifted
• 1 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• Jet Puffed mini marshmallow bits

Instructions

• Create a double boiler by placing a heat safe bowl on top of a small saucepan of boiling water. Place chocolate into bowl and stir until just melted. Remove from heat and stir in the confectioners sugar, cinnamon, and cayenne until smooth. Transfer chocolate to a disposable piping bag or ziplock bag with the tip cut off and divide evenly between six cavities of your silicone mold. Place a plastic spoon or wooden popsicle stick into each square of chocolate and top with mini marshmallow bits. Refrigerate for at least an hour until set, checking periodically to ensure spoons remain upright. Once completely set, carefully remove blocks from your mold and package.
• TO SERVE Stir hot chocolate block into 8 ounces (1 cup) hot milk until completely dissolved.

Celebrate Cinco de Mayo with Mexican Hot Chocolate Sticks delightfully spiced with cinnamon and cayenne.

Our St. Patrick’s Day White Hot Chocolate Sticks were such a hit last year that I just knew I wanted to make variations for all seasons. I’m the odd child that enjoys drinking hot chocolate year round regardless of the weather. Much like my mother who craves ice cream when it is freezing outside, I’ll wind down with a piping hot mug of hot chocolate even in the middle of a stifling Texas summer.

Silicone ice cube trays are perfect for molding hot chocolate sticks as the sides can easily be pulled away to assist in un-molding. As fun and festive as paper straws are, they won’t hold up to the un-molding process or being stirred in hot milk.

Stick with wooden or plastic sticks and spoons. Gold is always a festive choice, but an assortment of brightly colored plastic spoons would also be perfect for your next fiesta.

I love the creaminess of the mini marshmallow bits when they dissolve, but you could also top these with red, white, and green jimmies or sprinkles to add to the Cinco de Mayo theme. If giving these as fun gifts or party favors, drop each stick into a cellophane bag and tie with coordinating ribbon and a small tag indicating the directions for serving is always a nice touch. Don’t let warmer weather steer you away from making these fun Mexican Hot Chocolate Sticks and enjoying a feliz Cinco de Mayo!

TIPS FOR EASY UNMOLDING For best results, only fill every other cavity of your silicone mold in a checkerboard pattern. This allows you to gently pull the silicone away from all four sides of each block.

Before attempting to unmold, check to make sure that chocolate is completely set and firm. Gently pull silicone from all sides of each block to loosen before pressing up on the block from the bottom of the mold. Patience is key as you carefully remove each block.

RESOURCES
Tovolo Perfect Cube Ice Trays
Plastic Spoons, Glittering Gold

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Fast and Fancy Philadelphia Cream Cheese Tea Sandwiches

Servings 8

Ingredients

• 1 8- ounce Philadelphia Cream Cheese Brick softened to room temperature
• Zest of one lemon
• 2 tablespoons chopped fresh dill
• 8 slices rye or pumpernickel bread
• 2 cucumbers sliced lengthwise into 32 thin strips
• 8 slices black forest ham cut lengthwise into 1-inch-wide strips

Instructions

• Mix together Philadelphia Cream Cheese, lemon zest, and dill in a bowl until well combined. Chill until ready to assemble.
• Remove crusts and cut slices of bread into quarters.
• Spread a tablespoon of Philadelphia Cream Cheese spread onto each square of bread.
• Top with a ribbon of cucumber and ham, and secure with a toothpick.
• Serve immediately.

Treat yourself and your favorite girl squad to a fancy afternoon of relaxation and bonding. Afternoon tea couldn’t be any easier than with our recipe for Fast and Fancy Philadelphia Cream Cheese Tea Sandwiches.

One of my favorite ways to spend time with the girls is over an afternoon tea service. I just adore sipping tea and nibbling away at small bites while enjoying the company of good friends without feeling rushed out the door.

An elegant tea service is incredibly easy to recreate at home thanks to this recipe for Fast and Fancy Philadelphia Cream Cheese Tea Sandwiches. With a few easily accessible ingredients, you’re just minutes away from impressing your besties over a pot of hot tea and delicious small bites.

One of my very favorite tea sandwiches is the classic cream cheese and cucumber sandwich. I have seen so many creative variations over the years that have inspired these Fast and Fancy Philadelphia Cream Cheese Tea Sandwiches.

The key to these sandwiches is the incredible lemon-and-dill Philadelphia Cream Cheese spread. Made with fresh milk and cream with no preservatives, Philadelphia Cream Cheese is the perfect canvas for building delicious small bites. I layered these tea sandwiches with my favorite ingredients, but I encourage you to get creative with your favorite meats and veggies.

When entertaining, I focus on quality ingredients and thoughtful presentation. With a few simple tricks, these sandwiches can easily be transformed into culinary works of art to impress your friends.

I start with a clean foundation by removing the crust and cutting the bread into quarters. A delicious smear of lemon-and-dill cream cheese spread paves the way for your favorite sandwich toppings. Slicing the ham lengthwise and using a mandoline to cut thin strips of cucumber allows you to fold the meat and veggies into a decorative ribbon before stacking and securing with a decorative toothpick.

Go ahead, invite the girls over for an afternoon of catching up over a lovely service of hot tea and these delicious Fast and Fancy Philadelphia Cream Cheese Tea Sandwiches. If you’re looking for equally quick and delicious sweets to accompany your tea sandwiches, you’ll love our recipe for Semi-Homemade Philadelphia Cream Cheese Lemon Thumbprint Cookies.

For quick and easy entertaining, turn to Philadelphia Cream Cheese. Always have it on hand to create fun appetizers and desserts that pop. I had a great time developing my Fast and Fancy Philadelphia Cream Cheese Tea Sandwiches for afternoon tea. For more creamy, delicious recipe ideas, click here.

Is the cold weather giving you the winter blues? Warm up with a mug of hot cocoa and a plate of these delicious Sand Tart Snowball Cookies. A long time family favorite, you’ll love these not too sweet, two-bite bursts of cookie love.

Sand Tarts were always one of my Poppop’s favorite Christmas cookies. I’m pretty sure every Christmas cookie was his favorite, but he’s the one that would be most disappointed if these didn’t make an appearance on the annual Christmas cookie tray.

Mommom always made them in the traditional crescent shape, but I gave them a winter makeover this year by turning them into snowballs. Their two-bite size is perfect for snacking and sharing alike.

As special as it was to share these cookies in our annual cookie box, I had no idea how special it would be to share the recipe on the blog. I posted a sneak peak on Instagram last night and a sweet friend let me know that her great grandmother made these for them as kids and how happy she was to see the recipe.

It was no secret that knowing my grandparents were able to keep up with my adventures by reading my blog was a huge inspiration behind my work. I’d be lying if their passing didn’t leave me wondering ‘now what?’ But comments like this solidify that the next phase in this journey is to keep their recipes alive for generations to come.

Straight from my grandmother’s recipe box to you, these Sand Tart Snowball Cookies are sure to bring back memories of generations past. Make a batch to share with your family; they’re delightful paired with a mug of piping hot drinking chocolate.

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Sand Tart Snowball Cookies

Ingredients

• 1 cup 2 sticks unsalted butter
• 3 tablespoons sugar
• 2 cups all-purpose flour
• 1 tablespoon water
• 1 tablespoon vanilla
• 1 ½ cups finely chopped pecans
• powdered sugar for rolling

Instructions

• Cream together butter and sugar until light and fluffy.
• Mix in flour, water, vanilla and nuts until well combined.
• Chill for at least one hour.
• Roll into one-inch balls and bake at 375 degrees Fahrenheit for 18-20 minutes, until lightly brown. Cool just enough to handle then roll in powdered sugar.
• Place on cooling rack to cool completely before packaging in an airtight container.

Cheers to 2016! We’re coming at you with a quick and refreshing last minute recipe to ring in the new year and toast to new memories throughout the year.

We gave the currently popular Moscow Mule a sweet southern twist with the addition of Jack Daniels Tennessee Honey. I’m delighted with the rising popularity of ginger beer over the years.

I just love the extra spicy, bubbly concoction and have enjoyed tasting house made brews across the country. The spicy ginger beer pairs beautifully with the sweet Jack Daniels Tennessee Honey in this recipe and the golden hue makes it just perfect for special celebrations like ringing in the New Year.

Pour yourself a glass and toast to making 2016 the best year yet. Cheers!

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Honey Tennessee Mule

Ingredients

• 1.5 ounces Jack Daniels Tennessee Honey
• 3-4 ounces ginger beer
• optional lemon slice for garnish

Instructions

• Place 2-3 large ice cubes in a cocktail glass.
• Pour Jack Daniels Tennesee Honey and ginger beer over ice.
• Garnish with optional lemon slice to bring out the zing of the ginger beer.

Crispy edges, chewy centers, and sweet chocolate chips will make these Crispy Chewy Chocolate Chip Cookies your new favorite cookie recipe. It doesn’t hurt that they’re super easy to throw together!

Back in 2009, Smitten Kitchen posted a recipe for these Crispy Chewy Chocolate Chip Cookies and I am pretty sure that I made them the same day that her post went live. I have loved this recipe ever since and keep it in the chocolate chip cookie rotation for when I’m craving a chewy cookie with deliciously crisp edges. Also, if The Smitten Kitchen Cookbook is not part of your kitchen library then you are totally missing out.

If you’e looking for a softer chocolate chip cookie with more height, I highly recommend the New York Times Chocolate Chip Cookie. However, the recipe is time consuming and requires a few extra ingredients that you may not already have on hand.

This recipe for Crispy Chewy Chocolate Chip Cookies couldn’t be any easier. You likely already have everything you need, there’s no waiting for butter to thaw, and you don’t even have to dirty your stand mixer. Triple win!

The secret to these cookies is to not over mix and to slightly under bake. The result?

The crispiest, chewiest, most delicious chocolate chip cookies you’ll eat all week. My little secret? Throw some flaky sea salt on them right before baking for that salty sweet depth that keeps everyone coming back for seconds (or thirds)!

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Crispy Chewy Chocolate Chip Cookies

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter melted
• 1 cup packed brown sugar
• ½ cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips I use minis
• flaky sea salt optional

Instructions

• Preheat oven to 325 degrees Fahrenheit. Line baking sheets with either parchment paper or silicone baking mat.
• Sift together flour, baking soda and salt. Set aside.
• In a medium sized mixing bowl, mix together butter, brown sugar and white sugar until smooth. Add egg, egg yolk and vanilla and whisk until as fluffy as it will get before your arm gets tired. (I swear the secret to these is not using your stand mixer).
• Fold in flour mixture until fully incorporated followed by chocolate chips until evenly distributed. Cover and chill dough for about an hour.
• Use a one-inch cookie scoop to evenly scoop cookies about three inches apart. Sprinkle with flaky sea salt.
• Bake for 10-12 minutes until golden brown on the bottom/edges. Top should appear glossy, but not wet. Transfer to wire rack to cool.

If you’re looking for a fun last minute Halloween treat, look no further! This Halloween Candy Bark recipe couldn’t be any easier to throw together for your favorite little monsters.

If piping uniform circles isn’t you’re idea of a good time, we’ve created the easiest Halloween treat ever for you. Best known for its layered colors of yellow, orange, and white, candy corn has become synonymous with the Halloween candy aisle. Love it or hate it, you can’t escape this sweet treat year after year.

To highlight the vibrant hues of the traditional candies, I topped bands of melted yellow, orange, and white candy melts with seasonal sprinkles and a generous handful of candy corn. Seriously, it’s that easy.

Once the candy has set, break the bark into pieces and package to share. These adorable milk carton window boxes were found at Michael’s and I swapped out the included white ribbon with a fun candy corn print.

If you’re looking for last minute teachers’ gifts or treats for sharing this Halloween, look no further than our Halloween Candy Corn Bark!

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Halloween Candy Corn Bark

Ingredients

• White candy melts
• Orange candy melts
• Yellow candy melts
• Candy Corn
• Halloween sprinkles

Instructions

• Melt white, orange, and yellow candy melts in three separate bowls. Microwave in thirty second intervals, stirring until smooth.
• On a sheet of wax paper, spread a layer of white candy about ¼-inch thick followed by an orange and yellow layer directly below.
• Quickly sprinkle the candy with candy corn and sprinkles before it sets.
• Allow to harden completely before cutting or breaking into small pieces for gifting. Store leftovers in an airtight container at room temperature.
• Make as little or as much as you'd like.

Pumpkin puree and pumpkin spice takes the already incredible brown butter rice krispies treat to the next level.

Yesterday was my mother’s birthday and like every other day that we have the opportunity to connect, we were reminded exactly how alike we are. We started the morning with a few emails back in forth with warm birthday wishes and plans for traveling home for Christmas. I casually threw in that I had just made a batch of brown butter krispies treats with a pumpkin spice twist and was curious if anyone would notice if I ate the entire pan in one day. Apparently she had also made a batch of brown butter krispies treats the night before and almost threw some pumpkin pie spice into the mix. Like mother, like daughter – there’s absolutely no denying the fact that you shaped me into the woman I am today. Happy Birthday, Mom. I love you more than brown butter baked goods.

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Brown Butter Pumpkin Krispies Treats

Servings 12 three-inch squares

Ingredients

• 3 tablespoons unsalted butter
• 10 ounces miniature marshmallows approximately 5½ cups
• ¼ cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon fleur de sel
• 7 cups Rice Krispies cereal

Instructions

• Lightly spray a 9x13" baking pan with baking spray and set aside.
• Brown butter in a medium saucepan over medium heat by allowing it to melt, foam and return to clear with brown bits at the bottom of the pan. Be sure to swirl pan frequently to avoid burning.
• Once butter is fragrant and just browned, reduce heat to low and stir in marshmallows until melted and smooth.
• Remove from heat and stir in pumpkin puree, pumpkin pie spice and fleur de sel until fully incorporated.
• Gently stir in the Rice Krispies cereal until evenly coated in marshmallows.
• Press mixture into the bottom of the prepared in an even layer.
• Allow to set for 2 hours before cutting into squares. Store in an airtight container.

For a lighter appetizer that’s packed full of flavor, these A.1. Thick & Hearty Beef Lettuce Wraps are a must for your next football watch party!

As football season starts back up each year I am always excited to try new recipes for tailgating and entertaining. Appetizers are easily one of my favorite courses to prepare as the options for creativity are endless. Whether enjoyed as a casual snack with friends, a first course to a gourmet meal or a collection of small plates that become their own meal, they also happen to be some of my favorite foods to consume. I am excited to create new twists on tried and true appetizers as I prepare for a season full of tailgating and fun.

Fall may be just around the corner, but warm summer temperatures are still lingering in many regions. A new take on the classic lettuce wrap is a refreshing alternative to many of the traditional heavier fried appetizers that we have all come to know and love.

In the spirit of the changing seasons I wanted to spice up my favorite lettuce wrap recipe with the bold flavors of A.1. Thick & Hearty Sauce.

These A.1. Thick & Hearty Beef Lettuce Wraps are quick to prepare and full of flavor. Plus, they only require the use of a single skillet leaving you with less mess to clean up and more time to entertain your family and friends.

You may have noticed that A.1. Steak Sauce is now known as A.1.

Original Sauce. The name may have changed but the same quality ingredients and bold flavors remain the same.

Let these A.1. Thick & Hearty Beef Lettuce Wraps inspire you to think beyond the steak and discover new ways to use A.1.

Original Sauce to add a depth of flavor to your favorite tailgating and entertaining recipes. Impress your guests and leave them guessing what secret ingredient makes your recipes so delicious. We won’t tell!

Click here for the full recipe: A.1. THICK & HEARTY BEEF LETTUCE WRAPS

The only thing that could possibly make Pumpkin Spice OREOs even better is drenching them in white chocolate and adding a pumpkin spice drizzle. So naturally that is what I did.

Have you tried the Pumpkin Spice OREOs yet? I picked up one of every pumpkin spice product I encountered in stores this year and these were hands down my favorite.

One bite of the pumpkin spice creme sandwiched between two golden cookies and I suddenly found myself wanting to clear out the freezer to store enough packages to last me until next fall. Not even kidding, I did that a few years back with the Pumpkin Spice Starbucks VIAs and successfully drank PSLs several times a week for a year. I have a pumpkin spice problem and I’m not afraid to admit it.

It’s no secret that I love OREOs and I love them even more when enrobed in chocolate. These Pumpkin Spice OREOs dipped in white chocolate are like a portable bite of pumpkin pie smothered in whipped cream.

They’re fantastic. And if you’re looking to surprise someone across the country – they ship beautifully too. Just wrap them in cellophane, tie with twine or ribbon, and you’ve got a festive fall treat!

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White Chocolate Covered Pumpkin Spice Oreos

Ingredients

• 1 package Pumpkin Spice OREOs
• 1 12- ounce package white candy melts
• ¼ cup Tollhouse pumpkin spice morsels

Instructions

• In a microwave safe bowl, melt candy melts in 30 second intervals. Stir between each interval and repeat until smooth.
• Melt pumpkin spice morsels in a separate bowl using the above method. Carefully transfer to a pastry bag or ziplock bag with tip cut off for drizzling.
• Dip each cookie in melted wafers, coating all sides completely. Lift with fork and tap to remove excess chocolate. I find running an offset spatula under the fork/cookie helps get the last of the chocolate off for a clean transfer.
• Transfer cookies to silicone mat or wax paper, drizzle with melted pumpkin spice baking chips, and allow to harden completely.
• Package in clear cellophane bags tied with coordinating ribbon and share with others to spread some holiday cheer!

RESOURCES To make these even easier, I highly suggest the Wilton Candy Melting Pot to melt your candy wafers. (Disclaimer: totally not sponsored, just wanting to share).

I’m a firm believer that if a gadget only has one function, it is taking up precious real estate in my limited cabinet space. However, after discovering our new home was sans microwave I needed an easy option for melting chocolate and suddenly wondered where this had been all my life. It has two settings to melt and then keep warm and is a life saver while working on chilly days.