Thanks so much for all the sweet comments on my last post! I definitely feel encouraged and things are definitely starting to look up...I'm still on the job hunt though, so please keep that in your prayers.
So I can't believe Christmas is this Saturday!! Where has the time gone?? All Most of my Christmas cards are in the mail and so I thought I'd share a little sneak peek with you. Our cards were created by Your Memories Captured...
(Had to add "Happy New Year" because I'm not sure if they will be out on time...oops!)
I have been in the mood lately for sweets, it's bad, I know! But luckily I have been able to share them with friends and I keep getting asked for the recipe, so I thought I would put them up on the blog.
My first go to treat is Red Velvet Cake Balls. I wish I could take credit for this amazing recipe but of course these amazing balls of yummy goodness were introduced to us by the incredibly talented Bakerella. If you haven't visited her site, you must go now!! She is amaze-balls!!
(pun intended)
Red Velvet Cake Balls
Recipe Courtesy of Bakerella.com
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
(Side Note- I like using Chocolate Chips instead of bark. It seemed to melt better)
The other sweet treat I have been making is Hot Chocolate Cookies. OMG!! These are delish!! I mean 3 different chocolate chips in one cookie...yes, please!! I found these on one of my favorite recipe blogs, The Girl Who Ate Everything. This blog was doing a special on the 12 Days of Christmas Cookies and was featuring a new type of Christmas Cookie each day. I seriously want to try each one, they all looked so yummy!! Here is the Link to the Cookie recipe on the blog, I've also listed it below...Enjoy!!
Hot Chocolate Cookies
Recipe Courtesy of The Girl Who Ate Everything and Kristan from Confessions of a Cookbook Queen
INGREDIENTS:
2 sticks Salted Butter- At Room Temperature
1 cup White Granulated Sugar
⅔ cups Packed Light Brown Sugar
2 whole Large Eggs
1 teaspoon vanilla extract
3 ¼ cups All-purpose Flour
4 packages (1 Oz. Packets, NOT Sugar-free) or 1/2 cup Hot Chocolate Mix
1 teaspoon salt
1 ¼ teaspoon Baking Soda
1 cup Each White, Milk, And Semi-sweet Chocolate Chips
Mini marshmallows, for garnish
Heat oven to 350. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so.
Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. If you are adding mini marshmallows, I pressed them into the cookies about a minute before I was ready to take them out of the oven. Wait until they puff slightly, and remove the tray to a cooling rack. Let cool for 5 minutes before removing from pan.
2 sticks Salted Butter- At Room Temperature
1 cup White Granulated Sugar
⅔ cups Packed Light Brown Sugar
2 whole Large Eggs
1 teaspoon vanilla extract
3 ¼ cups All-purpose Flour
4 packages (1 Oz. Packets, NOT Sugar-free) or 1/2 cup Hot Chocolate Mix
1 teaspoon salt
1 ¼ teaspoon Baking Soda
1 cup Each White, Milk, And Semi-sweet Chocolate Chips
Mini marshmallows, for garnish
Heat oven to 350. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so.
Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. If you are adding mini marshmallows, I pressed them into the cookies about a minute before I was ready to take them out of the oven. Wait until they puff slightly, and remove the tray to a cooling rack. Let cool for 5 minutes before removing from pan.
Now, I leave you with our visit to Santa.
I think it was an epic win...no tears and Bubs actually sat on his lap!! How far we've come in a year!!
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