Chocolate Dipped Wafer Cookies

I love making holiday treats for the kids parties and at home. These Chocolate Dipped Wafer Cookies are probably one of the easiest treats to make! They're fun for the kids to help with, tasty, and still somewhat "homemade."

I made these with my daughter for her preschool class party. We used pink wafers with Valentine's Day in mind. We melted white chocolate and dipped one end of the water in the chocolate then set them out on a cookie sheet. We decorated the chocolate them with different fun sprinkles.

So fun and easy to put together.

Choose a color wafer.

Use melted white, milk, or dark chocolate. .

Decorate with sprinkles, small candies, and/or chocolate drizzle to make them festive.

Wrap them up in a treat bag and attach a cute tag for fun gift giving.

Do different variations for Forth of July, Halloween, etc. 

Chocolate Dipped Wafer Cookies

PRINTABLE RECIPE HERE

Ingredients for Chocolate Dipped Wafer Cookies: 

1 package wafer cookies (Strawberry, Chocolate, and/or Vanilla)
1 package chocolate (I like to use Baker's Premium White Chocolate or Nestle Tollhouse Morsels
 Sprinkles, small candies (Valentine's Day, 4th of July, Halloween, Christmas)

Directions for Chocolate Dipped Wafer Cookies: 

1. Place the chocolate in a microwave safe bowl and melt the chocolate until smooth. Microwave on high for 30 minute intervals and stir in between.
2. Line a baking sheet with wax paper so the cookies won't stick when the chocolate has dried.
3. Dip the wafer into the melted chocolate halfway or so.
4. Place the wafer on the wax paper. While the chocolate is still warm add the sprinkles or other decorations.
5. Let chocolate cool completely and enjoy! Place in a treat bag, tie with a ribbon and add a cute tag for fun gift giving.

Dakota Caramels, A Rumford Complete Cookbook Recipe

These Dakota Caramels are a perfect addition to make up as part of your holiday treats.

Growing up, my mom always made a large assortment of holiday treats from baking cookies, making caramels and toffees, and preparing chocolate coated treats. I loved to help her with  them, especially my favorites. We would make up trays of a mixture of all the goodies, and deliver them around to our neighbors. This Dakota Caramels recipe reminds me of  those times making all the holiday treats.

The Dakota Caramels recipe is on page 208 of the Rumford Complete Complete Cookbook. Below is a photo of the recipe.

They have a delicious sweet molasses-nutty flavor to them.

Here is my version of the recipe:

Dakota Caramels, A Rumford Compelete Cookbook Recipe

Ingredients for Dakota Caramels:

2 cups brown sugar
1 cup molasses
1/4 lb grated chocolate (I used semi-sweet)
1/2 cup butter
1 cup milk
1 cup chopped nuts (I used pecans)

Directions for Dakota Caramels:

Put all the ingredients, except the nuts into a large pan. Cook at a medium to high heat to bring mixture to a boil. Stir often and continuously boil to bring mixture to a Firm Ball level, 244 to 248 degrees F, on a candy thermometer . After reaching the firm ball level, add in the chopped nuts and stir them in. Then gently pour the mixture into a greased baking sheet and let cool. Cut into bite sized squares when cooled. Wrap each square in wax paper to store.

PRINTABLE RECIPE HERE

This old fashioned recipe is easy to do and the caramels have a great blend of flavors.

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

.

Pecan Sandies

Our cookie jar is usually full of a different type of cookie each week! Pecan sandies are one of my favorites, toasty pecan bits combined with a sweet, buttery flavor make up these cookies. A crisp and light cookie that is buttery and loaded with pecans! So good!

These cookies are great for any occasion, to make for a holiday cookie tray, bake sale, or just to fill your cookie jar each week.

Perfect as is straight out of the cookie jar or pair with a glass of milk or cup of tea.

I always like to make a variety of cookies throughout the year, then when the holiday season rolls around, I make them all up at once for cookie trays. These Pecan Sandies will definitely be included!

Pecan Sandies

Ingredients: 
1 3/4 cup flour
1/2 teaspoon Clabber Girl baking soda
1/2 teaspoon cream of tartar
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup confectioner's sugar
1 teaspoon vanilla
1 egg, beaten
1/4 teaspoon salt
1/2 cup pecans, chopped

Directions:
Mix together the flour, baking soda, and cream of tartar then set aside.

In another bowl, using a hand mixer or stand mixer, cream together the butter and sugars until fluffy.
Then add the vanilla, salt, egg and beat until smooth.

Slowly combine the flour mixture into the liquid mixture. Continue mixing with each flour mixture addition. The dough will be a thick so be sure to add flour mixture a little at a time.

Add the pecans and mix them in with a large spoon.

Roll dough into 1 1/2 inch balls and lay out on an ungreased baking sheet. Using the end of a cup, flatten each dough ball to about 1/2 inch thick.

Bake at 350 degrees for 12 to 15 minutes or until very lightly browned on the edges. Remove and cool.

PRINTABLE RECIPE HERE


Enjoy these Pecan Sandies anytime of the year!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Carrot Cake Cupcakes with Cream Cheese Frosting

Spring is in the air!! We've unseasonably warm weather here in Indiana the past few weeks.
With Spring on the way, it's time to think of the next upcoming holiday, Easter is in April this year. Have you seen all the bunnies, carrots, and egg decor out in stores?! One of my favorite dessert recipes that pairs great with Easter and spring is carrot cake cupcakes with cream cheese frosting. They are super moist, delicious, and have an Easter spirit about them that make them perfect for the holiday, but anytime of the year as well. 

We have enjoy having meals with family for Easter and what perfect way to have carrot cake for everyone with Carrot Cake Cupcakes with cream cheese frosting ...decorated cute for Easter.
Now I am pretty crafty but I am no artist when it comes to cake decorating, but these are simple to do and look cute!

I will share with you some simple decorating tips for simple Easter themed cupcakes below. Anyone can do!!

Not making them for Easter? That's ok! A little bit of chopped pecans around the edges of the frosting is perfect!

Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients:
For the cupcakes
1 1/4 cup flour
1 tsp Clabber Girl baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 cup canola oil
1/2 cup brown sugar
2 eggs
1/2 cup cinnamon applesauce
1/2 tsp vanilla
1 1/2 cup finely chopped carrots
1/4 cup finely chopped walnuts or pecans

For the frosting
8 oz  cream cheese - at room temperature
1 stick butter - at room temperature
2 tsp vanilla extract
2 cups powdered sugar

Directions:

Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium sized mixing bowl and set aside.

In a large bowl, combine the oil, brown sugar, and eggs and whisk together. Add the applesauce, carrots, and vanilla and stir together. Then add the dry ingredients from the previous bowl and mix all together until well combined. Add the chopped nuts and stir in.

Prepare a standard sized muffin tin with paper liners of your choosing for the cupcakes. Divide the cupcake batter evenly between the muffin cups. Bake for 20 minutes at 350 degrees F. Test batter with a knife to make sure it comes out clean. Let cupcakes cool completely.

Once cupcakes are cooled is time to add the cream cheese frosting. In a medium mixing bowl add the softened cream cheese, butter, and vanilla. Using a hand held mixer, mix together the ingredients on medium speed until smooth and creamy. On low speed, gradually add the powdered sugar and continue to beat until it is all mixed in.

Top the cupcakes off with the frosting by piping it on or with a knife. Decorate your cupcakes.
Simply roll the edges in the frosting in chopped nuts or decorate with some Easter themes like shown below.

Recipe makes 12 cupcakes. Serve or store in the refrigerator for 2 to 3 days.

PRINTABLE RECIPE HERE

For Easter Decorating tips:

Bunny ears:
Regular size marshmallows
Pink sprinkles
Using a pair of kitchen shears, simply cut a marshmallow in half at an angle. The part that was cut open will be slightly sticky, dip that part in the sprinkles for the center pink part of bunny's ears. Arrange them beside each other on top of the cupcake.
I added shredded coconut on top of the frosting to give a "furry"look.

Carrots:

Shredded coconut

Green food coloring

Orange Candy Melts

Put a small amount of shredded coconut in a small bowl and add a few drops of green food coloring and stir around. 

Melt the candy melts and put in a plastic ziplock bag. At one corner of the bottom of the bag, cut a slit and use it as a piping bag. 

Line a pan with parchment paper. 

Place a little dab of coconut on the paper and using the plastic bag as a piping bag, squeeze out the melted chocolate into a carrot form. be sure to go over the coconut slightly with it so that the chocolate sets up and the coconut will stick to it. 

After you have made several that you need, place in the freezer for final set up. 

When you are ready to add to your cupcakes, simply remove from paper and place at the top of the cupcake. 

Nest of Eggs: 

Green Icing Pouch with Tip
Cadbury Mini Eggs
Simply Pipe the green icing onto the cream cheese frosting using the flower tip. Add the Cadbury mini eggs on top.

These carrot cake cupcakes with cream cheese frosting are packed full of so much flavor you will love them from the first bite!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own