Likeeeeeeee…I don’t even know how to describe how good these are. I made these for my friend Anna’s Christmas party and it took everything in me not to eat them all on my own.
I chose to use the holiday Oreos because I’m
corny festive and thought they looked pretty. These are super easy to make and a crowd pleaser.
Enjoy and HAPPY HOLIDAYS!
- 1 box brownie mix
- 1 package Holiday Oreos
- 1 cup of creamy peanut butter
- (any other ingredients required for brownie mix)
- Preheat oven to 350 degrees
- Spread about a teaspoon of peanut butter over every Oreo top. Stack two Oreos on top of each other until all in the package are gone.
- Place stacked Oreos in muffin tins (use foil or paper cupcake wrappers otherwise it’ll be too hard to remove from muffin tin)
- Mix brownie batter according to instructions on package.
- Spoon 2-3 tablespoons of brownie batter into muffin tins over the Oreos.
- Bake for 16-18 minutes.
- Let cool for at least an hour before devouring!
My mom and I make these chocolate covered pretzels around Christmas time every year and put them in pretty holiday tins to give to neighbors, family, friends…aka anyone who eats food.
These are easy to make and you can have fun with the different flavors. I really like the white chocolate peppermint ones but there are tons of other toppings to choose from like Oreo, Butterfinger, Heath Bar, etc. Go crazy.
- 1 lb bag of tiny twist pretzels
- 1/2 cup crushed candy (for coating, I used peppermint sticks)
- 1 bag white chocolate
- 1 bag milk chocolate
- Fill a saucepan with 2 cups of water, bring to a boil
- Crush the candy into tiny pieces (I put the candy canes into a plastic freezer bag and crushed with a mallet)
- Put one flavor of chocolate into a heat proof bowl and place over saucepan (Google “homemade double boiler” if you’re confused right now)
- Mix chocolate continuously until it’s completely melted and has a thin consistency.
- Remove bowl from heat and dip pretzels into the chocolate, coat them in the chocolate then tap excess chocolate off
- Place chocolate covered pretzel on parchment paper.
- Sprinkle the crushed candy on the pretzels
- Repeat steps 1-7 for the other flavor of chocolate
- Let pretzels cool at room temperature for about an hour
It’s officially holiday season! I got the idea to bake these mini pumpkin pies from a coworker the other day and thought it was brilliant. These not only allow for portion control, but are also easier to serve to large groups of people at holiday parties or any type of social event.
Since I used a store-bought frozen crust dough (JUDGE ME) these were actually really easy to make as well!
- 1/2 cup brown sugar (firmly packed)
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 15 ounce can of pure pumpkin purée
- 1 teaspoon vanilla extract
- 1 cup of lite coconut milk (usually found in Asian section of supermarket)
- 4 9-inch pie crust doughs
- Combine all ingredients (besides the pie crust, obviously) and mix well.
- Place dough on a flat surface and cut out circles of about 4 inch circumference. Each crust should give you 4 circles.
- Grease a muffin tin with baking spray or butter.
- Press each circle into a muffin tin. Score the bottom of the dough with a fork (this keeps the crust from bubbling up)
- Pour filling into the muffin cups.
- Bake at 425F for 15 minutes then turn heat down to 350F and bake for another 30 minutes.
- Allow to cool for at least 2 hours to make sure the pumpkin filling has set (This is probably the most difficult part of the recipe)