It’s not often that I want to revisit a look entirely – but this Candy Cane eyeliner from last year has always been one of my favorites, and I wanted to give it another go this year to see how “far” my technique has come!
What could be a better color for my Candy Cane stripes than Candy-Cane LipSense?! As always, when applying LipSense near the eyes, you will want to allow for some evaporation time before application, to avoid any burning as there is cosmetic grade alcohol in LipSense. A few seconds should do the trick, but still – proceed with caution!
When applying precise looks like this one, I recommend the use of a tiny nail art brush for the fine details! It makes life a lot easier – trust me!
I’ve been SO excited to get my hands on the new ShadowSense Glitters, and when they arrived in today, they did NOT disappoint!! I couldn’t slap them on my eyes fast enough, to be honest.
These gorgeous colors can be blended out for a sheer glittery finish, or they can be packed on for an in-your-face glitter moment. Either option is highly recommended, however I went with the latter today.
Part 2 of the Christmas Cookie Recipe Collection is HERE! I’ve been on another baking frenzy these past few days, with plenty of requests coming in for a second blog post with recipes! Ask and you shall receive – I am SO happy to share the cookie love! If you missed Part 1 of this year’s cookie recipes, click here!
In this post, I will be sharing recipes for Chocolate Peanut Butter “Off The Bag” Cookies, Peanut Butter Blossoms, Chocolate-Dipped Butter Spritz, Raspberry Almond Thumbprints, Glazed Vanilla Bean Cookies, and a Caramel Marshmallow Toffee Crack!
Chocolate Peanut Butter “From The Bag” Cookies
I can take NO credit for this recipe, you guys. I am simply sharing it. It comes from the back of the bag of Reese’s Peanut Butter Baking Chips, and they are SO good.
2 cups all-purpose flour 3/4 cup Hershey’s Cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1-1/4 cups (2-1/2 sticks) butter, softened 2 cups sugar 2 eggs 2 teaspoons vanilla extract 1-2/3 cups (10 oz package) Reese’s Peanut Butter Chips
Heat oven to 350°. Stir together flour, cocoa, baking soda & salt; set aside.
Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooking.)
Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.
This is a recipe I’ve been making for YEARS. I found this specific recipe for blossoms, and I haven’t tried a new one ever since. They are one of hubby’s favorite cookies – I usually have to watch to make sure he doesn’t sneak too many before I can give out the cookie tins! The original recipe calls for chocolate kisses – but I prefer using peanut butter cups (the more peanut butter, the better).
1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
1/4 cup milk
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup white sugar for decoration
2 (9 ounce) bags peanut butter cups, unwrapped
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a peanut butter cup into each cookie. Allow to cool completely; the cup will harden as it cools.
Spritz cookies just SCREAM Christmas, don’t they?! They are so sweet, pressed into the cutest shapes, and I absolutely LOVE how perfect they look dipped into chocolate. I modified the glaze slightly from the original recipe, because I wanted more of a waxy finish to the chocolate. My version below includes my modifications.
1 cup butter, softened
1-1/4 cups confectioners’ sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
Another tried and true recipe that I’ve been making for 6 or 7 years straight! These are a crowd pleaser every single year, and I never go a year without making them!! They’re rather foolproof, too – they come out perfectly every single time; whether I make them too small or too big, or just right – they somehow just always work!
Don’t forget to allow for chill time on this recipe! If I’m baking over multiple days, I always do this one at the end of day one, let the dough sit overnight, and have it ready to go the next morning.
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners sugar
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350°. Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
These are yet another cookie that I just can’t get enough of. I played with a few other thumbprint recipes over the years, and this one is just so classic and simple, and it makes the most perfect little almond cookies. They smell like the cookies my grandma used to make and bring back all sort of warm fuzzy memories.
I use a seedless raspberry jam in my cookies, but you could use any preserves that suit your fancy – blueberry, blackberry, strawberry, mixed berries, oh the list (and possibilities) go on! Some years, I do a mix of various jams, too.
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners’ sugar
3/4 teaspoon almond extract
1 teaspoon milk
Preheat oven to 350° F (175° C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
While going through my baking supplies this year, I found a tube of Vanilla Bean Paste I had bought from the grocery store a few months back. It caught my eye because, well… vanilla bean, amirite? And I always love finding excuses to break it out. It’s especially amazing because its an equal 1-to-1 substitute to vanilla extract, so its super easy to use in lots of recipes. I do try to savor it, however, because it isn’t that cheap, but oh man is it delicious! If you’re a vanilla bean fan, you need vanilla paste in your life!
I wanted to find a recipe for a vanilla bean cookie to use this paste for, and after extensive Pinterest-ing, I found this recipe. I slightly modified what was written to use my coveted vanilla bean paste, but you can follow the original link to see how the author uses extract. I also made a slight modification to the sugars because I only had small packets of vanilla sugar laying around.
1/3 cup granulated vanilla sugar (can substitute white sugar)
1/3 cup white sugar
1 cup unsalted butter at room temperature
1 1/2 teaspoons vanilla bean paste (I use Taylor & Colledge Organic Vanilla Paste)
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the butter, vanilla sugar and white sugar for about three minutes, until fluffy. Add the egg and vanilla extract and beat until smooth.
In a medium bowl, sift together the flour, baking powder, and salt.
Turn the power to low and mix in the flour mixture just until the dough comes together.
Scoop tablespoonfuls of dough and gently roll them into rounds in your hand. Lay them on the cookie sheet, about two inches apart, and press down slightly.
Bake for about 12 minutes until the cookies just begin to turn golden around the edges. Remove cookies from the oven and let sit for about two minutes, then move them to a wire rack and let cool completely.
Make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and vanilla bean seeds until smooth.
Dip the top of each completely-cooled cookie into the glaze, set back on wire rack and let the glaze set (about 15 minutes). I like to place a paper towel or two under the wire rack for easier clean-up.
Caramel Marshmallow Toffee Crack
Okay, full disclosure moment. My crack did not “crack” this year. I tried a few new modifications, and they did NOT work in my favor. (Not everything is a win, right? LOL) So rather than share my modifications, I’m sharing with you all the actual recipe – which when followed exactly, has never failed me.
12 to 15 chocolate or plain graham crackers
1 14oz package vanilla caramels, unwrapped (about 40 pieces)
1/4 cup half-and-half or light cream
1-1/2 cups semisweet chocolate pieces
1 tbsp. shortening
1 cup toppings (marshmallows, toffee pieces, peanuts, hazelnuts, sprinkles, etc!)
Line a 15x10x1-inch baking pan with foil, extending foil over edges of pan; grease foil. In the prepared pan, arrange enough of the graham crackers, side by side, to completely cover pan bottom, breaking to fit as necessary.
In a bowl, microwave caramel and half-and-half on high until melted and smooth, stirring every 30 seconds. Pour caramel mixture over graham crackers in pan.
In another bowl, microwave chocolate and shortening on high until melted and smooth, stirring every 30 seconds. Pour melted chocolate mixture over caramel layer in pan, spreading evenly. Sprinkle with toppings.
Let stand until set. Using the edges of the foil, lift uncut candy off of pan. Break into pieces, or cut into squares.
That’s it for 2018, guys!! I hope you all have enjoyed ALL of the recipes I’ve shared this year! Comment below with your favorite recipes, I need more to reference next year!
This lip look is also LIFE! B. Ruby has always been one of my favorite LipSense colors – for all seasons. After doing this eye, I couldn’t think of a better color than B. Ruby topped with Gold Glitter Gloss to complete this perfectly fun look!
Just when you thought the Holiday releases couldn’t get any better… SeneGence has just released two FAN FAVORITE ShadowSense colors – in GLITTER formulas! These gorgeous créme-to-powder shadows are long lasting and smudge-proof, and will help you sparkle long past midnight!
🌟 Moca Java Glitter – a light cocoa brown with champagne shimmer and warm gold glitter
I think it’s been a lifetime (or two) since I’ve drafted a blog post! Between all the social media channels I’m a part of, the blog has been somewhat neglected – and I’m sorry for that!
I spent the last two days straight baking, which is pretty typical for me this time of year. One of my favorite traditions for the holidays is Christmas Cookie baking, and all of my closest (local) friends know that they will get a jam-packed cookie tin before the holiday comes. It’s been quite some time that I’ve been doing this bake-a-thon in the December month – I tried to narrow it down last night while perusing old images, and I think I started in 2011. So this will be (I believe) my 7th year. Over the years, I’ve developed some what of a repertoire of favorites and go-to’s, but every year I still hunt out new recipes and add them to the lineup to keep things interesting.
After sharing some of my cookies on my Instagram stories this weekend, I had a FLOOD of requests asking for recipes. Since IG still has not bestowed the grand “verified” designation on my account, and I cannot provide links in my stories, I thought making a blog post would be the best option to share my recipes, and modifications, with everyone.
There will be at least one more blog post coming this month, maybe two, as this is (most likely less than) half of what I will be baking before Christmas. Am I crazy? A little. Do I love it? You bet.
In this blog post, I’m detailing recipes on Cookies and Cream Cookies, French Vanilla M&M Pudding Cookies, Salted Butterscotch Pudding Cookies, Mini Chocolate Thumbprint Cookies and Italian Christmas Cookies. SO MUCH YUM, you guys!!
Cookies & Cream is basically my favorite flavor of ANYTHING. Ice Cream, Coffee Creamer (yes, it exists and you should go find it), and of course, cookies. These cookies are SO GOOD, you guys. SO GOOD. We’ve already decided I need to make an extra batch (or two) because these will NOT last until Christmas. I used the Mickey Mouse 90th Birthday Birthday cake flavored Oreo’s in this year’s cookies, and it was the best decision I’ve ever made.
3/4 C butter, softened
3/4 C brown sugar
3/4 C sugar
1 t vanilla
1/2 t salt
1 t baking soda
1/2 t baking powder
2 1/2 C flour
12 Oreo cookies
1 (12 ounce) bag white chocolate chips
1. Preheat your oven to 350 degrees.
2. Toss 3/4 cups of softened butter into your stand mixer or large mixing bowl. Beat it until it has broken down and is smooth. Add 3/4 cup brown sugar and 3/4 cup sugar. Cream it all together until light and fluffy. Should take 2-3 minutes. Add 2 eggs and mix again for 1 minute. Add 1 teaspoon vanilla and mix just until combined.
2. In a separate bowl combine 1/2 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 2 1/2 cups flour. Toss it all together with a fork and add it to the creamed mixture. Mix until combined.
3. Add 12 Oreo cookies to a large Ziplock bag, and use rolling pin (or other random kitchen utensil, haha) to crush them. They should not be overly crushed – you will want some cookie “chunks” in your mix.
4. Add 1 bag of white chocolate chips to the mix, and mix everything together just until combined.
5. Roll the dough into 1 1/2 inch balls and place them on a cookie sheet that has been sprayed with cooking spray (or use parchment paper)
6. Bake for 7-9 minutes, or until the cookies crack along the tops. The trick here is to be sure the cookies don’t over bake. You want to take them out of the oven before they are all the way cooked through. Then let them rest on the hot cookie sheet for a couple of minutes to finish baking all the way.
Like the old fashioned classic M&M cookie – but OH SO MUCH BETTER. I modified the original recipe using French Vanilla pudding mix in place of Vanilla, and I LOVE the flavor.
3/4 cup butter, room temperature
1 cup light brown sugar, packed
1 tsp vanilla
1 (3.4 oz) box Instant French Vanilla Pudding Mix
3/4 tsp baking soda
1 tsp kosher salt
2 cup flour
1 1/2 cup Mini M&Ms, plus 1/4 cup more for garnish
1. Preheat oven to 350°
2. In bowl of stand mixer combine butter and brown sugar, beating until combined.
3. Add in egg and vanilla and continue mixing until smooth, scraping sides as necessary. Mix in french vanilla pudding, baking soda and salt.
4. Finally add in the flour and beat until just combined.
5. Stir in M&Ms.
6. Using a large cookie scoop, scoop dough onto parchment-lined baking sheet about 2 inches apart. Bake for 9-11 minutes until edges begin to golden.
7. Allow to cool on baking sheet for 3-4 minutes and then transfer to wire rack to finish cooling
These have been on the menu for the past 3 years, and they are a hit each and every time. Most Butterscotch cookies I’ve tried in the past were a bit firm and stiff for my taste – I’m obsessed with how soft and pillowy these come out. The salt in the last step just takes it to the NEXT LEVEL!
3/4 cup butter softened
3/4 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 egg (see note)
2 cups flour
1 small box (3.5 ounces)l instant butterscotch pudding mix (dry, not prepared)
1 teaspoon baking powder
1 bag butterscotch chips
coarse sea salt
1. In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.
2. In a medium bowl whisk together flour, butterscotch pudding mix, and baking powder. Add dry mixture to wet ingredients and mix until combined. Stir in butterscotch chips. Cover and chill 1 hour.
3. Preheat oven to 350. Scoop about 2 tablespoons of dough and roll into balls. Place on lightly greased or parchment-lined baking sheet, at least 2 inches apart for spreading.
4. Bake 10-12 minutes. Immediately after removing from the oven, sprinkle cookies with coarse sea salt. Allow to cool completely on baking sheet. Store in airtight container at room temperature.
This was a new recipe for me this year. Typically, I make (and love) almond jam-filled thumbprints, and I still might add them to the list this year, but being that Ry isn’t a fan of the jam, I wanted to try a chocolate version. I absolutely LOVE how they came out. If you leave them slightly underdone (which I tend to do with most of my cookies, I prefer SOFTNESS), they are a bit brownie-like.
2 sticks + 2 tablespoons of butter, softened
3/4 cup sugar
1/3 cup cocoa powder
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons cocoa powder
1 heaping cup powdered sugar
2-3 tablespoons hot water
1 teaspoon vanilla
1. Preheat the oven to 350. Cream the butter and the sugar until smooth. Add the 1/3 cup cocoa powder and mix until incorporated.
2. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add to the butter mixture and mix until just combined. Roll into small balls and make an indent with your thumb in the center of the ball. Bake for 7-9 minutes or until dry looking and lightly cracked on the surface but still very soft. I left mine a little bit underdone so they were softer and fudgier, almost like a brownie.
3. When they come out of the oven, press the centers down again to make a more defined well for the frosting. Allow to cool.
4. Whisk the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cookies and add sprinkles. Allow frosting to set before storing in tins.
These cookies just TASTE like Christmas. They are flavored of all of my favorite cookies from various cookie tins I’ve sampled throughout the years – classic, not overly sweet, and so comforting. I use almond flavoring for the frosting, my favorite of all the holiday flavors (I’m so not an anise girl, but I know that flavor is VERY popular for this style cookie). I also used a cookie scoop, rather than hand rolling these cookies, as the dough becomes VERY sticky, and I find the scoop is easier to work with. For a medium sized scoop, 10 minutes of baking time worked great! Adjust as necessary depending on your cookie size.
Cream butter and sugar until blended. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract. In a separate bowl, combine flour and baking powder. Slowly add flour to creamed mixture and mix until blended. If the dough is too sticky, sprinkle a bit more flour. Hand-roll teaspoon-sized balls and place 2″ apart onto ungreased or parchment-lined baking sheet. Bake at 350 until cookies are set and bottoms are lightly browned.
3 cups confectioners’ sugar
1 teaspoon vanilla, almond, lemon, or anise extract (my personal favorite)
1/4 cup water
Mix all ingredients with an electric mixer, or by hand. Beat until smooth. Dip tops of cookies into frosting. Leave plain or add colored sprinkles. Let dry completely on cooling rack.
I hope you all enjoy these delicious recipes! Comment below with your favorite cookie flavors, and I might add them to my lineup this week!