We’re a sleepy household these days. With an almost-four-week-old in the house, the longest we get to sleep is in three-and-a-half-hour stretches. (Well, last week I thought Eloise slept for five and a half hours, until my guy reminded me that I actually did get up during that time. I didn’t believe him until I checked my iPhone app that I use to track feedings … sure enough, a 3 a.m. feeding that I didn’t remember, until about 15 minutes later when it finally came back to me. Scary.)

So, life’s going by in a bit of a sleep-deprived, slightly confused blur. Even the dogs, who dutifully accompany me to my comfy chair in the nursery for every nighttime feeding, are feeling the interruptions … they sleep a lot more during the day. Oftentimes on the sofa, butt-to-butt, as if they find it reassuring that even though this strange little human has invaded their space, at least they’ve still got eachother.

So with all this lack of sleep going on around here, naturally I would be attracted to cookies like these that are heavy on chocolate and caffeinated to boot. So attracted, in fact, that I’m sending the majority of them to work with my guy tomorrow, lest I eat the entire batch myself.

These cookies are awesome. They’re essentially your basic chocolate chip cookie recipe, transformed by two simple ingredients. Add instant espresso and unsweetened cocoa powder and you get cookies that are intense, delicious, out-of-this-world, the stuff that dreams are made of. If only I remembered what it was like to sleep long enough to dream.

(Not that I’d change a thing, of course!)

Here’s the recipe!

Note: There is a print link embedded within this post, please visit this post to print it.

Espresso Double Chocolate Chip Cookies

Adapted from Dorie Greenspan’s Baking: From My Home to Yours cookbook
Yield: About 36 cookies

Ingredients:

• 2 sticks (1 cup) unsalted butter, room temperature
• 1 cup sugar
• 2/3 cup light brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 tablespoons instant espresso powder
• 2 eggs, preferably room temperature
• 1 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (one 16 oz. bag) semisweet chocolate chips

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a hand mixer) beat the butter for about a minute.
3. Mix in the sugar and brown sugar on medium speed, and beat until fluffy (about two minutes).
4. Add the vanilla extract and espresso powder and mix until well incorporated.
5. Beat in the eggs.
6. Place a sifter over the bowl, and add the flour, cocoa, baking soda and salt. Sift it into the bowl, then mix the flour in with the butter mixture just until incorporated.
7. Mix in the chocolate chips, just until incorporated.
8. Place in heaping tablespoonfuls onto an ungreased cookie sheet, about two inches apart.
9. Bake for about 10 minutes, until they’re set and appear somewhat dry around the edges. Turn around the cookie sheet halfway through to help the cookies bake evenly.
10. Let the cookies sit on the cookie sheet for about five minutes, then carefully transfer to a wire rack to cool completely.
11. Enjoy!

More goodies like this:

• Cowboy Cookies
• No-Bake Cookies (Chocolate + Peanut Butter + Easy = Oh Yeah)
• Reverse Chocolate Chip Cookies
• Dark Chocolate Macaroons
• Pine Bark

My inner foodie says recipes like this roll recipe are an embarrassment. My inner busy mom [holy crap, I'm a mom?!] says there’s nothing wrong with a super-quick and easy recipe now and then, even if it’s made with processed food (like, eek, Velveeta) or, in this case, refrigerator crescent rolls.

It’s all about finding time – or reserving that time for other things – and sometimes you only have a five-minute pocket to satisfy your desire to whip up something in the kitchen for your hungry family.

And that’s how I justify these rolls.

You start with a tube of crescent rolls, slicing the dough like cinnamon rolls and laying them in a pie dish. Then you pour a mixture of brown sugar, butter, Meyer lemon zest and juice over the top. Bake for about 13 minutes or so. And then enjoy immediately, preferably with a nice, strong mug of coffee, especially if you were up several times last night with a hungry baby.

So they’re a bit of a cheat. They’re also really, really delicious. The sauce creates a tart, lemony-orange caramel on the bottom of the rolls, and the zest settles into the cracks along the top.

Try it with an orange or a lemon instead of the Meyer lemon – equally good. I just happen to have a plethora of Meyer lemons at the moment, thanks to the trip to Costco that I talked about here. (I’m thinking Meyer Lemonade or even Meyer Lemon Drops later on today with the remainder. Yum.)

Here’s the recipe!

Note: There is a print link embedded within this post, please visit this post to print it.

Cheater Meyer Lemon Rolls

Adapted from Pillsbury

Yield: Six rolls

Ingredients:

• One tube refrigerator crescent rolls
• 2 tablespoons unsalted butter
• 1/2 cup light brown sugar
• 2 teaspoons Meyer lemon zest (about one lemon’s worth)
• 2 tablespoons Meyer lemon juice (also about one lemon’s worth)

Directions:

1. Preheat oven to 375 degrees.
2. Spray a pie plate with non-stick cooking spray.
3. Open the tube of crescent rolls, but don’t separate. Lay the unrolled tube of dough on a cutting board and cut into six slices.
4. Lay the slices in the pie plate. I pat them down just a tad, but it’s not necessary.
5. In a small saucepan over medium heat, bring the butter, brown sugar, zest and juice to a boil, stirring constantly. Once the  mixture comes to a boil set aside and let cool for a minute (just so it’s not boiling hot when you pour it over the rolls. Safety first!)
6. Pour the brown sugar/lemon mixture over the roll slices.
7. Bake for about 13 minutes, or until golden brown.
8. Serve immediately. Enjoy!

More goodies like this:

• Meyer Lemon Cake Bars
• Melissa Etheridge Salad (Avocado, Warmed Feta & Baby Greens Salad) + A Baby!
• Lemon Raspberry Cupcakes with Vanilla Bean Buttercream
• Frosty Gingerbread Tree Cookies with Lemon Icing
• Lemon Cake

It’s snowing! And snowing, and snowing, and snowing …

Here in the Pacific Northwest, three back-to-back snowy weather systems have made their way through the area, making everything pretty and pristine and quiet and white.

News reporters are stationed at the most notorious hilly roads in the region, capturing, they hope, sliding semis and out-of-control SUVs, and talking about ARCTIC BLAST 2012 and WINTER EXTREME!!! Snow coverage is always pretty entertaining around here; though this is one of those rare snowstorms that probably warrants it.

Meanwhile, we’re holed up inside with our almost-three-week-old, where we just discovered that the phrase “Thanks for last night, babe” takes on a whole new meaning when you’ve got a fussy baby and a helpful husband who stayed up with her through all the wee hours of the morning so this new mama could sleep a bit.

The dogs venture out now and then and frolic around. We think this is probably Daisy’s first snow, and she’s loving it.

I’ve been trying to whip up something at least somewhat creative in the kitchen most days. It makes me feel a little more like myself as I move into this “new norm” with this adorably sweet baby girl that’s now in my life.

I love her supersoft, pudgy arms and her fuzzy little head and everything else about her. Her cry is getting a little less cute than it was at first, though. ;)

So yesterday, as she napped blessedly, I made cookies.

Okay, so Cowboy Cookies aren’t the most creative recipe in the world, but they’re dang delicious and really kind of fun to make. They’re like big chocolate chip cookies on steroids (the good kind, if there’s a good kind), beefed up with rolled oats, flaked coconut and a touch of cinnamon. Hearty and delicious.

These are the same I made a long while ago, when I catered a lunch for a volunteer crew. I baked extra-giant versions that I tucked into green gingham sacks for a grab-and-go dessert.

These bad boys would be perfect with a big mug of hot chocolate to fortify all of those little ones who are out there building snowmen, sledding and generally enjoying WINTER BLAST 2012 (exclamation points!!!) But equally perfect, I think, for those of us who are appreciating this particular snowstorm from the indoors only, for whatever reason.

My guy hasn’t given out many grunts lately (what’s up with that?!) but when pressed, he says he gives these somewhere between one and one and a half grunts. Not sure what a half a grunt sounds like, but I’ll take it. (He especially likes these frozen).

Here’s the recipe!

Note: There is a print link embedded within this post, please visit this post to print it.

Cowboy Cookies

Adapted from Saveur

Yield: About three dozen cookies

Ingredients:

Here is where I would love to wax poetic about the intriguing Meyer lemon, and how I picked up a luscious-looking bunch of them at my neighborhood farmer’s market on a particularly crispy, sunny winter day … or maybe I plucked them off of a ripe old tree in a sunny corner of my sweet old Aunt’s backyard as she smiled at me, sipping tea as she rocked on the back porch.

But the reality is, I, well, picked up a box of ‘em at Costco. It was last Wednesday, and after our 12-day-old’s pediatrician appointment, I talked my guy into stopping at Costco and sitting in the backseat with the bambino while I ran in for 10 very quick minutes. After being shut in for weeks, it was nice to feel normal (and yes, Costco is my “normal”), picking up a few must-haves. And, of course, browse (quickly) for a few wants. One of the wants ended up being Meyer lemons.

Not a terribly romantic scene, but the big bunch of yellow-orange orbs brightened up my day nonetheless.

Meyer lemons are sort of an orange-y version of a lemon – and are likely, actually, a cross between a lemon and a mandarin orange. They’re absolutely delicious and even slightly special in place of regular lemons in, say, lemon vinaigrette and lemon curd.

And they’re ridiculously perfect in these rich, moist, gooey cake bars.

Meyer Lemon Cake Bars are, consistency-wise,  a cross between a brownie and snack cake. They’re dense with a large crumb, super-moist, buttery, rich, and the perfect balance of lemony-sweet. The tangy glaze is the cherry on top.

So go to your local farmer’s market, your Auntie’s place in Santa Barbara or, you know, hit up your neighborhood Costco. Just get some Meyer lemons in your hot little hands. Then make some of these.

Note: There is a print link embedded within this post, please visit this post to print it.

Meyer Lemon Cake Bars

Yield: About 16 bars

Ingredients:

Cake bars:

• 1 cup (2 sticks) unsalted butter (room temperature)
• 1 1/2 cup sugar
• 4 eggs
• 1 tablespoon Meyer lemon juice
• 2 teaspoons Meyer lemon zest (about one medium lemon’s worth)
• 1 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt

Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh Meyer lemon juice
• 2 teaspoons Meyer lemon zest (another medium lemon’s worth)

Directions:

1. Preheat oven to 350 degrees. Grease a 9″ x 9″ baking pan.
2. In a large mixing bowl, beat together the butter and sugar until fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the lemon juice and lemon zest.
5. In a medium bowl, mix together the flour, baking powder, baking soda and salt.
6. Pour the flour mixture into the butter/sugar/lemon mixture and mix together until blended.
7. Spread mixture in the baking pan.
8. Bake for 30 minutes, until it begins to get golden brown around the edges, and is set in the  middle.
9. Cool for about 20 – 30 minutes.
10. Make the glaze. Whisk together the powdered sugar, lemon juice and lemon zest.
11. Drizzle glaze over the top of the cake bars.
12. Cut into squares and enjoy!

More goodies like this:

• Cheater Meyer Lemon Rolls
• Lemon Bars
• Melissa Etheridge Salad (Avocado, Warmed Feta & Baby Greens Salad) + A Baby!
• Lemon Raspberry Cupcakes with Vanilla Bean Buttercream
• Frosty Gingerbread Tree Cookies with Lemon Icing

I prepped this post a couple of weeks ago, because I knew I’d be busy with a new addition to the family.

This gal!

This is our first darling baby, Eloise. She arrived in our lives on December 30 at 7:56 a.m., weighing in at 7 pounds, 4 ounces and measuring 19 1/4 inches. We think she is a slice of absolute perfection.

And she’s keeping us on our toes as we learn the ins and outs of this crazy world of caring for a newborn. We are so in love!

There’s really no way I can think of to smoothly segue from baby to salad, so I guess we can just move on. Salad!

I first learned about this salad years ago, when I read a magazine article about Melissa Etheridge and her brave battle with breast cancer. In the article, she talked about how she was embracing a healthier way of eating, and she shared a salad recipe with warm goat cheese, toasty bread crumbs, avocado and a simple dressing of fresh lemon juice and olive oil.

At least, that’s how I remember it.

I’ve been making the salad – or a bastardized version of it – ever since. It’s morphed into something of my own – I use feta, mixed baby greens, fresh lemon juice and whatever olive oil I have on hand. It always turns out absolutely, positively delicious. Creamy avocado, zingy lemon juice, salty warmed feta … yum. It might be very different from the original version at this point, but I will forever think of it as Melissa Etheridge Salad. I hope she doesn’t mind.

Note: There is a print link embedded within this post, please visit this post to print it.

Melissa Etheridge Salad (Avocado, Warmed Feta & Baby Greens Salad)

Yield: One large salad

Ingredients:

• 2 oz. feta cheese (about the size of a stack of cards)
• 1/2 cup stale crusty bread, broken/torn into crumbs
• 2 T olive oil
• 3 – 4 cups mixed greens (I like the baby greens with herbs, like what you find at Trader Joe’s)
• 1 T fresh-squeezed lemon juice (about one half a large lemon)
• 1 medium avocado, sliced
• Kosher salt
• Fresh-ground pepper

Directions:

Preheat oven to 400 degrees.

1. In a shallow oven-proof dish, add the feta. Sprinkle the bread crumbs on top, then drizzle one tablespoon of the olive oil on top. Sprinkle with a pinch of kosher salt.
2. Bake the feta for about 10 minutes, or until the bread is lightly toasted.
3. Pile the mixed greens onto a dinner plate
4. Lay the avocado slices on top.
5. Squeeze the lemon juice on top of the avocados.
6. Top with the feta and bread crumbs. If any olive oil remains in the baking dish, drizzle that on as well.
7. Drizzle the remaining tablespoon of olive oil onto the salad.
8. Sprinkle with a pinch of kosher salt and a turn or two of fresh ground pepper.
9. Enjoy!

More goodies like this:

• Cheater Meyer Lemon Rolls
• Meyer Lemon Cake Bars
• Lemon Raspberry Cupcakes with Vanilla Bean Buttercream
• Frosty Gingerbread Tree Cookies with Lemon Icing
• Lemon Cake

I’ve been looking forward to this blog post for months. Nine months, to be just about exact … our first baby, Eloise (affectionately referred to around here as “Elli-bean”), will arrive in a matter of days!

I’ve had so much fun creating the nursery over these past few months. We repurposed, reused, DIYed, sanded and sewed our hearts out, creating our dream nursery on a budget. The only new piece of furniture in the room is the crib, which took up the bulk of our budget. Total costs came in at just under $700. Good thing, because everything else – diapers, clothes, swing/bouncy chair, stroller, car seat, etc. etc. etc.) cost a small fortune. Which will be completely, totally, 100% worth it for our small bundle.

This is what I see when I pass by the nursery several times a day. The view makes me smile.

The wall color is Behr Contemplation, a pretty light-bluish-gray with a hint of green. The wet/dry bag hanging on the right (we’re cloth diapering) is from Planet Wise  in their super-cute Meadow Tweets fabric which I adore.

The color scheme is light blue, turquoise, shades of lime green, bright yellow and the occasional girly touch of bright lilac-y pink. I love that it’s girly without being overly so. My guy appreciates that too, though I think he’s secretly coming around to the idea of the inevitable princesses, fairies and pink tutus that are in our future.

The convertible crib (it will convert to a toddler bed and then a full-size bed) is the Delta Venetian. We love that it will last her for years, and it feels super-duper solid for the price.

The vintage-inspired Italian-tole-style chandelier was a bit of a splurge, but we love it so much – and the actual vintage chandeliers I was finding were way more expensive than this one.

It’s the Whoopsie Daisy Chandelier from The Land of Nod. So perfect.

The letters above her crib are simply wooden letters set on 12×12 laser-cut scrapbook paper, both from Michael’s. I got the idea from this adorable nursery for a lucky little girl named Sofia.

This print at the head of the crib is from Graphic Anthology via Etsy.

I love the message.

The bookshelf is a $5 garage sale find. It was yucky brown and a little worse for the wear but a little paint and TLC fixed it right up.

The vintage-style fan (increased air circulation is said to help decrease SIDS) is from TJ Maxx. On the left is our super-deluxe Angelcare monitor with color video and the whole shebang – a generous gift from my terrific (and very excited!) parents-in-law. We really couldn’t figure out a better way to get a view of the crib so the angel/camera sits in a lime green Adirondack chair atop a pile of books. Whatever works, I guess!

This is my favorite stuffed owl that, admittedly, I bought for myself a couple of years ago.

But he clearly belongs here, along with this adorable knit earflap hat from Tiny Toppers on Etsy. I picked up the picture frame from Marshall’s for $5 on clearance. It used to be scratched-up silver, but I painted it in nursery colors and filled it with photos of the family (including mommy and daddy as babies themselves).

The glider is a hand-me-down from a dear friend. We painted it and with the help of my awesome mom, recovered the cushions (I’m the first to say recovering the glider was a huge challenge and I’m not sure I’d recommend it, but I do love how it finally turned out).

The owl pillow is a several-years-old find from Urban Outfitters. The dresser on the left is also something we’ve had around the house for awhile, originally purchased from a thrift store. We spiffed it up with a few coats of white paint and some new depression-glass-style drawer pulls. The drawers really didn’t fit very well after that, and we haven’t figured out what exactly happened, but I love it anyway.

The book shelf?

It’s a thrift store plate rack with a fresh coat of paint. It turned out to be a perfect, compact display for favorite books.

Oh, and the fabrics!

I’m really in love with Heather Bailey fabrics. I used a bunch of fabrics from her Pop Garden and Nicey Jane lines for the quilt pictured above, the window treatments, the crib dust ruffle and to cover the glider.

The quilt was very straightforward to sew, thanks to this terrific rag quilt tutorial from the Green Apple Orchard blog. The dust ruffle is made with velcro and iron-on hem tape, following the directions from the wonderful Young House Love blog.

I was super happy with how these adorable Nature Alphabet Wall Cards from Children Inspire Design turned out. Talk about high-impact, low-cost wall art (I got them for a discount through zulily). They went up very easily with a laser level and Command wall strips.

The paper circle mobile above the diaper changing table is DIY all the way.

It was also the perfect project for those super-sick days on the sofa. I started with some pieces of scrapbook paper in coordinating colors and cute patterns, then I cut circles using a large hole punch. I attached two circles back-to-back onto long strings of fishing line with strong double-stick tape. I then spray-painted a little grapevine wreath and attached the fishing lines to the wreath, topping them off with a little blue ribbon. Hopefully this will keep our gal distracted and fascinated when we’re changing one of those many diapers.

Speaking of diapers, we’re way too excited to cloth diaper our little one.

I thought it would be nice to keep a few diapers front-and-center for all those changes we’re facing. This wire bin that we had laying around the house is perfect for stowing a few (the rest are in the dresser/diaper changing table). Below that are some hand-sewn cloth wipes (two-sided cotton flannel and two-sided flannel and cotton velour). I figure if we’re going to go cloth, we may as well go all the way. Well … except I must admit I’ve got a handful of Seventh Generation disposable diapers and wipes stowed away. Just in case.

The diaper supplies sit atop another old bookshelf spiffed up with a nice coat of white paint.

For my shower present, my talented niece Stefani of Fani B. Designs created these super-cool acrylic and mixed media (see the noodles?!) paintings for the room.

Super-sassy baby is covering Mom in mac-and-cheese. A glimpse into my future?!

I love this little touch above the closet – a thrift store mirror painted aqua. Why not?

That’s about it! It’s been so fun to finally be able to share what might be my biggest DIY decorating adventure – not to mention my biggest life adventure – yet. Now to await the arrival of our little baby bundle! We’re so excited – and nervous – for this monumental life change. I wouldn’t have it any other way.

Okay, so it’s not much of a series. At all. But I had a couple of super-ridiculously-easy treats I wanted to share with y’all, and so here you go.

Today we’re talking white chocolate and Oreo cookies, all mushed together and made into a heavenly bark. Easy, delicious and festive.

I gave sackfuls of these goodies along with a jar of Homemade Candy Cane Hot Cocoa Mix to some of my best buds as a little Christmas treat. I hope they like. I hope they think I slaved for hours and that I’m totally lying about how easy this stuff is to make.

I’d talk about how delicious it is, but hello. Oreos plus white chocolate? You know this stuff is good.

Here’s the recipe! And Merry Christmas to you and yours. :)

Note: There is a print link embedded within this post, please visit this post to print it.

White Chocolate Oreo Bark

Adapted from FamilyFun Magazine

Ingredients:

• 1 18 ounce package Oreo cookies (about 40 cookies)
• 2 bags (about 4 1/2 cups) white chocolate chips (I use Ghiradelli chips)
• 2 tablespoons vegetable shortening

Directions:

1. Line a 13” x 9” pan with parchment paper, and spray with a little non-stick cooking spray.
2. Place Oreos in a gallon-sized Ziploc bag and give them several good whacks with a rolling pin until each cookie is broken up. Alternately, you can place them in a large bowl and break them up with a wooden spoon.
3. Put the white chocolate chips in a large microwave-safe bowl and add the shortening. Cook for 30 seconds on half power, removing to stir. Cook in 15-second increments on half-power, stirring each time, just until the chips have mostly melted. Remove from microwave and stir until the chips are all the way melted. This took me about 2 minutes total time, but microwaves vary, and you don’t want to overcook the chips.
4. Add the broken-up Oreo cookies to the melted white chocolate chip mixture. Mix well, then spread as evenly as possible into the 13” x 9” pan.
5. Allow to harden. This might take a couple of hours at room temperature, or you can place the bark in the fridge to speed up the process.
6. When completely hard, remove bark from the pan and carefully peel off the parchment paper. With a sharp knife, cut in to pieces. The pieces will likely be imperfect and you’ll end up with some crumbs; save them to sprinkle over ice cream. Yum!
7. That’s it! Enjoy.

More goodies like this:

• Milk Chocolate Peanut Butter Balls
• Double Chocolate Salted Peanut Bark
• Chocolate Pretzel Candies
• Homemade Candy Cane Hot Cocoa Mix
• Christmas Gifts for the Baker in Your Life

This is Easy Christmas Treat #1 in the series “Easy Christmas Treats.” Easy Christmas Treat #2 will be featured tomorrow and then … well, that’s it for the series. It’s not a long one, sorry.

That I found the energy to make either easy treat sometimes feels like a Christmas miracle in and of itself. Women who have done this pregnancy thing more than once, I salute you. I am humbled by you, admire you and practically worship you. I’d curtsy in your general direction too, but then I wouldn’t be able to get back up without help.

So! As far as easy treats go, these are insanely so. Put down a pretzel, add a  Hershey’s kiss, melt the kiss a little and then plop an M&M on top. They’re so simple you can do most of the prep sitting down. And that I did.

And they’re good, too. Sweet and salty = score.

Here’s the recipe!

Note: There is a print link embedded within this post, please visit this post to print it.

Chocolate Pretzel Candies

Idea from FamilyFun Magazine

Ingredients:

• Waffle-shaped pretzels
• Hershey’s hugs, unwrapped
• Red & green M&Ms

or

• Circular peanut butter sandwich pretzels
• Hershey’s milk chocolate kisses, unwrapped
• Red & green M&Ms
• Sea salt (optional)

Directions:

1. Preheat oven to 170 degrees.
2. Lay a piece of parchment paper on a cookie sheet.
3. Lay the pretzels on the cookie sheet and top with a kiss.
4. Bake for 4 – 7 minutes, until the kiss or hug is soft but still retains its shape. One way to test is to poke it with a spoon; another is to pull them out at 4 minutes and try to top with an M&M; if it’s still hard in the middle, give it another minute or two.
5. Pull from the oven and top immediately and quickly with M&Ms. If you’re using the peanut butter sandwich pretzels and notice they don’t have much salt, sprinkle the kiss with a little sea salt if you want.
6. Allow to harden – this will take a couple of hours, or you can transfer them to the refrigerator to speed up the process.
7. Enjoy!

More goodies like this:

• Milk Chocolate Peanut Butter Balls
• Double Chocolate Salted Peanut Bark
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies
• White Chocolate Oreo Bark

Warm, cozy, chocolatey, minty spoilers.

This yummy homemade candy cane hot cocoa mix makes the perfect gift for everyone on your “nice” list. Dark chocolate adds depth, crushed candy canes give it a minty twist and the white chocolate rounds it all out. It comes together incredibly quickly with the help of a food processor. Then just fill a few plain pint-size mason jars, dress ‘em up with a label, screw a circle of festive fabric onto the lid, and make friends and family happy and cozy.

Gift a jar with a big bundle of candy canes and maybe even a bottle of peppermint schnapps or Bailey’s Irish cream. ‘Tis the season!

Here’s the recipe.

—

A few people have asked about the labels I used. I sort of cobbled them together. I started with the top left image from this great blank cards template from the wonderful joyeverafter.com. I then created my own custom label using that border in Photoshop, along with the Outlaw font,  then printed them on plain Avery 2” H x 4” W labels and cut them out with scissors.Voila!

Honestly, if I’d been thinking farther ahead, I probably would have bought a batch of these from Paper Source and printed on them – much easier.

Note: There is a print link embedded within this post, please visit this post to print it.

Candy Cane Hot Cocoa Mix

Makes enough for about seven pint-size mason jars (about 14-15 cups total)

Ingredients:

• 5 cups Dutch process cocoa powder
• 3 cups granulated sugar
• 1/3 cup cornstarch
• 2 teaspoons kosher salt
• 4 (3.5-ounce) dark chocolate bars (I use Lindt 90% cacao midnight dark chocolate)
• 4 (3.5 ounce) white chocolate bars (I used Lindt white chocolate bars)
• 15-20 candy canes

Directions:

1. Put the chocolate bars in the freezer for about 10 minutes. This will help you grind them in the food processor without the chocolate melting.
2. In a very large bowl, whisk together the cocoa powder, sugar, cornstarch, and kosher salt.
3. Break the dark chocolate and white chocolate bars into the food processor and pulse until the chocolate is ground into small crumb-size bits. Add to the cocoa powder mixture.
4. Break the candy canes into pieces and add to the food processor. Pulse until they are ground. Add to the cocoa powder mixture and chocolate.
5. Stir everything together, then add to the food processor in batches and grind until the mixture is a fine powder consistency.
6. Add to mason jars and gift away!
7. Two heaping tablespoons cocoa mix to one cup (8 ounces) warm milk is just perfect. Use a candy cane as a stir stick.

More goodies like this:

• Milk Chocolate Peanut Butter Balls
• Christmas Gifts for the Baker in Your Life
• Double Chocolate Salted Peanut Bark
• Pine Bark
• Secret Kiss Cookies

If you’re looking for a super-easy, crowd-pleasing holiday treat, look no further.

With only five ingredients (six if you add the sprinkles), Milk Chocolate Peanut Butter Balls are a simple, easy goodie that come together in no time at all and will undoubtedly disappear equally quickly. But don’t worry; smiles (and quite possibly recipe requests) will be left behind.

I’d describe how they taste, but it’s probably pretty obvious. Sweet, rich and that delicious, magical combination of peanut butter and chocolate. In other words: Win!

Note: There is a print link embedded within this post, please visit this post to print it.

Milk Chocolate Peanut Butter Balls

Adapted from Better Homes and Gardens
Yield: about 24 balls

Ingredients:

• 1 cup creamy peanut butter (Jif, Skippy or the like – not the all-natural stuff)
• 6 tablespoons unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• 1 cup milk chocolate chips
• 2 tablespoons vegetable shortening
• Sprinkles (optional)

Directions:

1. In a large mixing bowl, whisk together the peanut butter and the butter.
2. Sift in the powdered sugar, stirring with a fork until combined. The mixture will be crumbly.
3. Using your hands, shape pieces of the peanut butter mixture into one-inch balls, and set on waxed paper.
4. Let sit for 20 – 30 minutes until dry to the touch.
5. In a small bowl, add the chocolate chips and the shortening.
6. Microwave the chocolate chips and shortening at high power for 30 seconds; stir. Continue heating in 15 second increments, stirring each time, until chocolate chips begin to melt. Keep stirring until they’re all the way melted. For me and my microwave, this takes about a minute total.
7. Drop the balls into the chocolate and, using a fork, coat the ball. Lift out carefully with the fork and place on waxed paper.
   
8. If using sprinkles, scatter them on the peanut butter balls once they’re all coated.
9. Allow to sit for an hour or two until the chocolate has hardened.
10. Set in cute paper candy cups for some extra flair.
11. Keep tightly covered in the fridge for up to two weeks.

More goodies like this:

• Double Chocolate Salted Peanut Bark
• White Chocolate Oreo Bark
• Chocolate Pretzel Candies
• Homemade Candy Cane Hot Cocoa Mix
• No-Bake Cookies (Chocolate + Peanut Butter + Easy = Oh Yeah)