Welcome to Happylifeblogspot! A food blog with drool worthy recipes
Whether you’re looking to use up that leftover Halloween candy that’s hanging around or brainstorming an epic Thanksgiving spread that will knock everyone’s socks off, Butterfinger Cheesecake fits the bill perfectly. Cheesecake is such an amazing dessert on its own but when you toss in crispy, […]
Attention all chocolate and peanut butter lovers…I’ve got the recipe of your dreams right here!!! Chocolate Peanut Butter Cup Cookies are calling your name (and mine too). Chocolate and peanut butter is a combination that I just can’t resist and these soft, chewy, sinfully delicious […]
Let’s get started! Begin by whisking together the flour and cornstarch in a medium sized bowl. We whisk you a Merry Christmas, We whisk you a Merry Christmas, We Whisk you a Merry Christmas and a Happy New Year!
Next in a large bowl, cream together 1 cup of butter, 1/2 teaspoon of peppermint extract and 1/2 cup of confectioners’ sugar until light and fluffy. The confectioners’ sugar is the secret ingredient that gives us that soft, melt in your mouth texture. Gradually add the flour mixture (about 1/2 cup at a time) into the creamed butter mixture until well blended. Cover the dough with plastic wrap and refrigerate for 30 minutes or until firm enough to handle.
Line a cookie sheet with parchment paper (I mean if you’re really serious about cookie baking then it’s a MUST!!). Roll the dough into 1-inch balls and space them about 2-inches apart like so. I always try to give cookie recipes a bit of room to breathe until I know how far those babies are gonna spread. So err on the side of caution if you’re not sure.
Bake in a 350 degree preheated oven for 9-11 minutes or until the bottoms are light brown. When baking cookies I ALWAYS use the middle and top racks, never the bottom. And never ever all three at once. Halfway through the baking time I like to rotate my cookie sheets. That means that I switch the cookie sheet that was baking on the top rack to the middle rack and vice versa. I also rotate the cookie sheets 180 degrees so that the cookies that were baking in the front of the oven are now in the back. This helps to ensure I have a more even bake on ALL the cookies. Remove the cookies to wire racks to cool. Don’t you dare leave these guys on that baking sheet as they’ll keep right on baking!
While the cookies are cooling we can whip up that deliciously dreamy peppermint frosting! Melt 2 tablespoon butter in a small microwave safe bowl. Beat in the milk and 1/4 teaspoon peppermint extract.
Next gradually beat in 1-1/2 cup of confectioners’ sugar. Mix until nice and smooth. You better sneak a taste to make sure it’s ok (wink, wink!!). I can tell you right now Peppermint Meltaways will quickly become a Christmas tradition!
Once the cookies have cooled completely, slather on some of that nice peppermint frosting. These cookies are delicate so handle with care. Sprinkle with crushed peppermint candies. These cookies are great to make the week AFTER Christmas too because you know you’re going to have an abundance of candy canes handy! If you find that the frosting feels too thick or is hard to spread, just toss it in the microwave for 10-20 seconds (as needed). This melts the butter and your frosting will thin right out.
Don’t ya think Santa would LOVE some Peppermint Meltaways on his cookie plate this year?!? I’ll take all the help I can get to land me on that NICE list! If you really wanna fancy up that cookie tray, I suggest adding some Cappuccino Swirl Cookies too!
Peanut Butter Cookies were my absolute favorite as a kid. So when I grew up and started baking I knew that I needed a fabulous, no fail, peanut butter cookie recipe in my arsenal ASAP!! Well guys, this is that recipe!! These cookies are rich, […]
Are you Egg-cited for Easter??? We sure are!!! Our Butterscotch Easter Nests make an Egg-cellent Easter treat. This crunchy, no bake candy is a spinoff of classic butterscotch haystacks. Now if you’ve never tried haystacks, then you are truly missing out! I think every family […]
I’m going to let you in on a little secret…..my hubby is an eggnog freak!!! No he doesn’t do weird things with eggnog……but he IS pretty eggnog obsessed!! He absolutely loves it and cannot get enough. Unfortunately for him, it’s only available for a short time around the holidays, so I try to sneak in a few eggnog inspired treats so he can get his fill. I found this eggnog fudge recipe a few years back, included it in some homemade Christmas gift baskets and it was an instant hit with our family!! This year I’ve added it to my Christmas cookie trays because after putting in a 12 hour cookie baking marathon over the weekend, I am loving me a good no bake recipe right about now!!! I know you can relate. This fudge is super simple, only 6 ingredients, and perfect for a last minute Christmas gift…..just make sure you keep a few squares for yourself!! You can thank me later.
Here’s all you’ll need: eggnog, sugar, white chocolate chips, butter, marshmallow fluff, and a little nutmeg.
Start by lining a 13X9 pan with aluminum foil, then spray with cooking spray.
Combine sugar and eggnog in a Dutch oven. Heat over medium heat stirring occasionally. I almost forgot to mention, Eggnog Fudge is basically a one pan wonder. I love a good recipe that leaves me with minimal dish washing.
Bring the mixture to a boil. Continue to stir occasionally as it’s coming to a boil. Once it starts to boil, stir constantly (and continue to do so) and heat for 10 minutes. Stir with caution. No splashing! No reckless abandon! This mixture is very hot and sticky. If you are a klutz in the kitchen just shut it down right now!
Remove the mixture from the heat. Stir in the white chocolate chips, butter and marshmallow fluff. Getting the fluff out of the jar is probably the hardest or at least the stickiest part of this recipe! Does anyone know an easy way to do this??? I’m all ears!!! Stir until the white chocolate chips are melted and the butter and fluff are completely incorporated. The mixture should be nice and smooth!! Also you can skip your arm workout today after all that stirring.
Pour the fudge mixture into the foil lined pan. Spread evenly until nice and smooth!
And last but not least, sprinkle with a little bit of nutmeg. This is my favorite part of the whole recipe!! This little nutmeg dusting is clutch. You want to do this right away before the eggnog fudge has a chance to start setting up. Allow the fudge to cool completely to room temperature. Cover and refrigerate for about an hour until it’s nice and firm. Once you’re sure that it’s completely solid all the way through, lift the foil out of the pan. Cut the fudge into 1 inch squares.
Store in the refrigerator in an airtight container. Or if you’re up North like us Buffalo folks, you can store in the mudroom or on the back porch! (yep! That’s a thing!) You know it’s not going above 30 degrees anytime soon!! Santa called and said he wants some eggnog fudge on his cookie plate this year! If you’re totally eggnog obsessed like us, then you’ll love our Last Minute Eggnog Dip as well!
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Hi There! I’m Lisa. I’m a lover of all things crafty, creative, DIY, and delicious!!! Oh yeah and puppies too! I love cooking and baking for my friends and family but especially WITH my friends and family. I show my greatest affection through food. If I cook or bake for you, it means I really like you!
