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Lucky Charms Cookies

I found the cutest cookies on eat-drink-love.com for Lucky Charms Cookies, which I though would be super cute to make with St. Patty’s Day coming up! Here’s the link to the recipe I used, and I also included it below! https://eat-drink-love.com/lucky-charms-cookies/

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Mini Apple Hand Pies

Ingredients

Filling

  • 5 apples (I like to use the honeycrisp apples), chopped and peeled
  • 1/2 cup sugar
  • 3 tbsp. flour
  • 1 tsp. butter
  • 1 tsp. lemon juice
  • 1 tsp ground cinnamon

Crust

  • 3 1/2 cups flour
  • 2 tbsp. sugar
  • 1 tsp salt
  • 1 1/2 cups cold butter, cut up into 1/2 inch cubes
  • 2 eggs
  • 1/4 cup milk

Instructions

Apple Filling: Mix all filling ingredients together in a medium saucepan until warmed and bubbly. Set aside to cool completely.

Crust: Using an electric mixer, stir together the flour, sugar, and salt. slowly add in butter as it mixes, and continue to mix on medium speed until the mixture resembles fine crumbs. Mix in eggs and stir until blended.

Take the bowl off the mixer and add the milk one tsp at a time, folding the dough in between adding the milk until it is a doughy consistency. Stop adding milk once it becomes slightly sticky. Cover the bowl with cling wrap and put in your fridge for about 1 hour.

Preheat oven to 375*F and line two baking sheets with parchment paper. Scoop out dough using about 2 rounded tbsp, roll together in your hands to form a ball, and then roll out on a floured surface to form a disk about 1/8 inch thick and 4 inches wide. Place the disks on the baking sheet, brush the edges with milk to make it easier for the dough to stick together, and add a spoonful of the filling to the center of each disk. Fold over one side of the disk to form a pocket around the apple filling, and seal with the ridges of a fork. Poke holes in the fop to vent.

Brush pies with additional milk and sprinkle with sugar. Bake for 20 minutes and then transfer to a cooling rack. Enjoy!

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Chicken & Rice Soup

INGREDIENTS

  • 3/4 cup flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 2 1/2 lb chicken breast, cut into 1/2 inch pieces
  • 4 tbsp butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup chopped broccoli
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 4 cups chicken broth
  • 2 cups rice, cooked
  • 1 1/2 cups milk
  • 1/2 cup heavy cream

Instructions

Whisk together flour, salt and pepper. Toss and coat the chicken, set aside and discard any leftover flour mixture.

I used a Dutch oven, but you can also use a soup pot. Heat the butter in your pot until melted, add the onion, carrots, celery and broccoli. Sauté for about 5 minutes or until begins are soft.

Add garlic and chicken, and cook about 3 minutes until the chicken is browned. Add wine, cook 30 seconds. Add chicken broth, bring to a simmer and let simmer for 10 minutes on reduced heat.

Stir in cooked rice, milk and heavy cream. Simmer for 15 minutes. Enjoy!

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S’mores Chocolate Bark

Ingredients

• chocolate melts (12oz bag milk chocolate + 12oz bag white chocolate)
• mini marshmallows cut in half
• Graham crackers
• peppermint candy
• chocolate chips
• sprinkles

I used a small cookie sheet (10×24) covered in wax paper

Melt and spread the milk chocolate layer first and let set for a few minutes (about 5) until firm (bit too long or the chocolate layers will break away from each other when hard)

Melt and spread the white chocolate later on top of the milk chocolate layer

Add crushed toppings and let sit until the chocolate is firm

Break apart in squares and enjoy!

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Gingerbread Cookies

Ingredients

  • 3 cups all-purpose flour
  • 1 1⁄2 teaspoons baking powder
  • 3⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 3⁄4 teaspoons ground cinnamon
  • 1⁄4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3⁄4 cup dark brown sugar
  • 1 large egg
  • 1⁄2 cup molasses
  • 2 teaspoons vanilla
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  • In a mixing bowl, beat butter, brown sugar, and egg on medium speed until blended. Add molasses and vanilla, and then the dry ingredients until blended and smooth.
  • Wrap dough in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
  • Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
  • Roll dough to 1/4-inch thick and cut out cookies using a gingerbread man cookie cutter. Use additional flour to avoid sticking.
  • Bake 1 sheet at a time for 6 minutes

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Hot Cocoa Cookies

These hot cocoa cookies made with melted marshmallow gooey centers are so yummy they are the new favorite Christmas cookie in our household. I hope you love them, too! I found this recipe on glorioustreats.com

Ingredients

  • 1/2 cup unsalted butter
  • 12 oz milk chocolate
  • 1 1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups brown sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 25 large marshmallows
  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter melted
  • 1/4 cup cocoa powder
  • 1/4 cup hot water
  • 1/2 teaspoon vanilla extract
  • sprinkles

Instructions

  • In a saucepan, melt the butter and chocolate, stirring frequently.
  • In a bowl, whisk together the flour, cocoa powder, baking powder and salt.
  • In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
  • Add the cooled chocolate mixture and blend until just combined.
  • While mixing, add the flour mixture slowly and blend until just combined.
  • Cover the dough and refrigerate at least 1 hour until firm.
  • Preheat oven to 325F and line 2 baking sheets with parchment paper. Roll the dough in your hands to create small balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
  • Bake cookies about 12 minutes
  • While the cookies bake, cut the large marshmallows in half. When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
  • Prepare cookie icingby combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.