Category Archives: Recipes

Chocolate Peppermint Crinkle Cookies

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chocolate peppermint crinkle cookies on cooling rack

This yummy chocolate peppermint crinkle cookies recipe has been in our family for a couple decades now.

Remember the days of pen-pals? That’s how this recipe was given to my sister.  I probably just dated myself. 😉 (Especially if I tell you we found these pen-pals in a magazine! But they were the best and we spent too many hours and pieces of paper to count writing letters.)

We’ve made these easy cookies many, many times over the years.

One thing that makes the chocolate mint crinkle cookies different than most recipes is that it uses so little butter. I suppose that also makes them super affordable! It only uses 2 tablespoons!!!

Now, the original recipe didn’t involved any peppermint or mint extract. You can feel free to omit that ingredient if the chocolate mint combo isn’t your thing and they are still delicious.

I loved getting Andes mints from restaurants as a child and now the Ghirardelli dark chocolate mint squares are one of my favorite candies, so of course I think the mint is amazing.

Now, let’s get on to talking about the actual chocolate peppermint crinkle cookies recipe.

chocolate peppermint crinkle cookie dough in bowl and powdered sugar

INGREDIENTS:

  • Butter (just 2 tablespoons, crazy!)
  • Sugar, plain white granulated
  • Vanilla extract
  • Mint extract or peppermint oil (if you want it)
  • Egg whites
  • Chocolate chips
  • Baking powder
  • Flour
  • Water
  • Powdered sugar

All basic ingredients you probably already have in your house. Another reason this recipe is a great one.

Scooping chocolate peppermint crinkle cookie dough into bowl on powdered sugar

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INSTRUCTIONS:

  • In a glass bowl you will melt half of the chocolate chips.
  • In a (separate) mixing bowl, beat the softened butter and granulated sugar as well as you can.
  • Add in the vanilla, egg whites, mint extract/peppermint oil, and the melted chocolate chips. Stir well.
  • Add the flour, baking powder, and water. Mix well!
  • Fold in the other cup of chocolate chips.
  • Refrigerate batter for 15 minutes, if needed, stirring 3 or 4 times. Don’t want dough too firm, because the powdered sugar will have a harder time sticking.
  • Roll into balls and roll generously in the powdered sugar. (Be sure to see tips for the best way to do this!)
  • Put on baking sheet and bake.
  • After baking, let cool 2 minutes on the pan and then transfer to a wire rack to cool completely.

chocolate peppermint crinkle cookies on pan ready to go in oven

TIPS:

  • To roll the dough into balls, I use my cookie scoop to drop rough dough balls into the the powdered sugar. The dough is quite soft, so this is less messy and after coated with powdered sugar the dough is easier to handle. Mine is the 2 tablespoon scoop from Pampered Chef. You can also find scoops on Amazon!
  • The cookies are quite soft and gooey after they come out of the oven. Let them cool completely before you move them to a platter.

chocolate peppermint crinkle cookies on pan after baking

One more thing. Let’s talk texture. These chocolate peppermint crinkle cookies are rich and fudge like! The insides are soft and chewy and the exterior has a tiny little crackle to it. I’d describe it as part cookie, part brownie, part fudge! If that doesn’t make a chocolate lover want to go make these, I don’t know what will!

For another cookie recipe, check out these thin and chewy oatmeal chocolate chip cookies from my grandma!

close up of chocolate peppermint crinkle cookies on a table

Chocolate Peppermint Crinkle Cookies Recipe

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Peppermint Double Chocolate Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
  • 2 tablespoons butter
  • 1 cup sugar
  • ½ teaspoons vanilla
  • ½ - 1 teaspoon mint extract or ⅛ teaspoon peppermint oil
  • 2 egg whites
  • 2 cups chocolate chips divided
  • 1½ teaspoon baking powder
  • 1½ cups flour
  • ¼ cup water
  • ¾ cup powdered sugar
Instructions
  1. Melt 1 cup of the chocolate chips.
  2. Beat butter and sugar.
  3. Add in vanilla, egg whites, mint extract (start with lower amount) and melted chocolate chips.
  4. Add in baking powder, flour, and water. Mix will. Adjust mint in necessary.
  5. Fold in 1 cup of chocolate chips.
  6. If dough is extremely soft, refrigerate for 15 minutes stirring 3 or 4 times. You don't want the dough firm or the powdered sugar won't stick as well.
  7. Use a cookie scoop and fill level with dough. Drop into bowl with the powdered sugar and roll until generously coated.
  8. Bake at 350 degrees for 8-10 minutes. Cool a minute or two on the pan and transfer to cooling rack. Cookies with be quite soft and gooey until cooled off.Melt 1 cup of the chocolate chips.
  9. Beat butter and sugar.
  10. Add in vanilla, egg whites, mint extract (start with less) and melted chocolate chips.
  11. Add in baking powder, flour, and water. Mix will. Adjust mint in necessary.
  12. Fold in 1 cup of chocolate chips.
  13. Roll into balls and roll in powdered sugar.
  14. Bake at 350 degrees for 8-10 minutes. Cool a minute or two on the pan and transfer to cooling rack. Cookies with be quite soft and gooey until cooled off.

 

Have you made chocolate peppermint crinkle cookies before? What are you go to chocolate cookies?

Originally published March 24, 2014. Updated July 31, 2020.

Easy & Healthy Strawberry Overnight Oats

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Mason jars with strawberry overnight oats in them

Aren’t easy breakfasts the best? Especially ones you can make ahead. These easy strawberry overnight oats fit both of those criteria. Not only that, this recipe is healthy and easy to customize with what you have on hand.

If you have yet to jump on the overnight oats bandwagon, this is the one to try! Strawberry is one of my top two flavors. I’ll have to share the other recipe soon!

What are overnight oats? They are oats that are mixed with some combination of milk and yogurt with an assortment of add-ins. You store them in the refrigerator at least over night and up to 5 days.

I make and store my overnight oats in wide mouth 8 ounce mason jars.

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Strawberry Overnight Oats

The ingredients for strawberry overnight oats on a cutting board

INGREDIENTS:

  • Old Fashioned Rolled Oats
  • Milk, dairy or dairy free
  • Yogurt, dairy or dairy free
  • Sweetener of choice: maple syrup, honey, stevia
  • Salt, a pinch
  • Strawberries
  • Vanilla, a drop
  • Add ins: Chia seeds, ground flax seed, maca powder etc

oats in the bottom of mason jars

INSTRUCTIONS:

    1. Set out your mason jars. You can make enough for 5 days at a time.
    2. Put the rolled oats into each jar.
    3. Then add a pinch of salt and whatever add ins you are going to use. Remember that these add ins are all completely optional. Use what you have or like!
      Some ideas:
      Small amount of maca powder (1/4-1/2 teaspoon)
      Ground flax seed (1/2-1 teaspoon – you will definitely taste the flax so make sure you actually like the flavor. If you enjoy the nutty flavor, feel free to add extra.)
      Chia seeds. Between 1 and 3 teaspoons.
    4. Add the yogurt and milk. Stir. (This recipe will fill the jars, so you’ll want to be sure to stir at this point so that you can stir in the berries without making a mess.)
    5. Add the sweetener of choice, a drop of vanilla extract, and chopped strawberries. Stir.
    6. Put on the lids and store in the refrigerator.
    7. I always stir mine in the morning before eating.

mason jars with yogurt and rolled oats

TIPS:

Jars:
These are the jars that I use. (My favorites to use for many things!) If you decide to increase the amount of oats in a serving, you will need to use a larger mason jar.

Quantity of oats:
Most recipes for overnight oats call for 1/2 cup of oats per serving. With the yogurt and fruit added in, that is just way too big of a serving for me. I prefer having more liquid to oats – the texture is better for me and I don’t find is as heavy. I find the 1/4 cup of oats to be the perfect amount, but feel free to adjust to 1/3 if you want.

Yogurt:
I use my homemade yogurt recipe, not strained, and use 1/2 cup. If you use a Greek style yogurt, you will want to decrease the yogurt and increase the amount of milk.

Milk:
You can use dairy, almond, coconut etc! Whatever you have or like. When using plain regular yogurt, add 1-2 tablespoons of milk. If using Greek yogurt, be sure to use less yogurt and increase the milk. The oats will soak up some of the liquid as the jars sit in the fridge.

Sweetener:
I always use a small pinch of stevia. If using honey or maple syrup use 1/2-3 teaspoons. This depends on how sweet you like your breakfasts.

Add ins:
I love to use chia seeds, when I have them. I also add a little maca and ground flax. Both of those items have a strong flavor, so feel free to leave them out if you don’t enjoy or already have. I’m all about using what is already in your pantry instead of spending more money.

jars of strawberry overnight oats on cutting boardThis exact recipe is also great to use with blueberries or peaches! Those are always so flavorful the months they are in season. There are just so many ways you can tweak this recipe to make it right for your family!

What are your favorite healthy make ahead breakfasts? I love these strawberry overnight oats and also this gluten free and dairy free breakfast casserole!

Overhead picture of mason jars with strawberry overnight oats

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Easy & Healthy Strawberry Overnight Oats
Author: 
Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 1
 
Strawberry overnight oats are a healthy and easy breakfast that you can prep ahead of time.
Ingredients
  • ¼ cup old fashioned oats
  • ½ cup plain, regular yogurt
  • 1-2 tablespoons milk
  • Salt, small pinch
  • Vanilla, a drop
  • Sweetener of choice: Stevia (small pinch) or honey/maple syrup ½-3 teaspoons
  • 2-4 strawberries
  • Add ins, optional: chia seeds, 1-2 teaspoons; maca Powder, ¼-1/2 teaspoons; ground flax, ½-1 teaspoons
  • Mason jars or other containers
Instructions
  1. Decide how many servings you want to make and set out that number of jars. Can keep for 5 days.
  2. Put oats in jar.
  3. Add the pinch of salt and any add ins you are using.
  4. Add yogurt, milk, drop of vanilla, and sweetener. Stir.
  5. Dice the strawberries and add to jar. Stir.
  6. Put the lids on the jars and store in the refrigerator.
Notes
See the post for extra details on oat quantities, yogurt, and more!

 

Easy Baked Tostadas

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Crispy baked tostadas piled on a napkin

Anyone else have a family that’s a huge fan of Tex Mex? These easy baked tostadas are a great way to switch things up.

Now, you can go to the store and purchase a package of fried tostada shells, or you could simply get a bag of corn tortillas and crisp them up by baking them in your oven.

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Why You Should Bake Your Own Tostada Shells

I always choose the latter option. Why?

  • You will save money. You can get a big pack of 80 corn tortillas for just a few dollars. I store the leftovers in the fridge to use for more tostadas, enchiladas, tacos etc.
  • It’s better for you because they aren’t fried in vegetable or soy oil. I’ve even seen a brand that added yellow dye to their tostadas.
  • Baking them is so simple. It really adds barely any extra work to your dinner prep. If your house is like mine, time is a precious commodity and fast meals are so helpful.

This is one of those recipes that you feel silly writing out. It’s a semi-homemade recipe for baked tostada shells, after all. But sometimes it’s helpful to just know that it is even possible.

upbaked corn tortillas on a baking sheet

How to Bake Tostada Shells

You have to choices for these baked tostadas. Both work great, one will taste just slightly better than the other. 😉

Option 1: You can bake the tostada shells dry, just as they are. You will place them on a large cookie sheet or you even can lay them directly on your oven rack.

For the cookie sheet, I use the large basic half sheet pan or jelly roll pan I have. I think these USA sheet pans would be amazing though!

If directly on your oven rack you will want to be sure to flip them every 5 minutes so they don’t end up curling around the rack. It’s not fun having to break them to get them out of the oven. 😉 The benefit of having them directly on the rack is that you can do a lot more at one time.

So which way to go is a toss off. The pan is more hands off with only 1 flip needed but you are limited as to quantity.

Option 2: With this option you lightly brush the corn tortillas, on both sides, with an oil of your choice. You can also just use your hands and rub the oil on each tortilla. Then you can sprinkle the tortillas lightly with salt. This method you will want to be sure to put on a large sheet pan. Flip once part way through the cooking process.

LEFTOVERS:

Make sure the leftover tostadas (plain, untopped) are cooled completely. Store in a zipped storage bag for up to a week. Please note, if the humidity at your house is high they might lose their crispness sooner.

Baked tostadas on a napkinTostadas baked on the rack are on the left and baked on a pan on the right.

How to Use Baked Tostadas

If you’ve never bought tostada shells before, you might be wondering what all you can do with them. These are great to have on hand for any simple lunch or supper. It’s easy to always have the ingredients on hand for some type of tostada.

  • Top just like you would fill a taco.
  • Mexican Pizza. This was an option on the kids’ menu of the Tex Mex restaurant I used to work it. All you do is top a tostada shell with taco meat and cheddar cheese and place in oven to melt. You can make it fancier by throwing some other topping on it.
  • Crunch them up to serve on top of soup.
  • Bean Tostadas. I have a basic “recipe” for these here. Spread with refried beans (that’s the link to how I make my own) and cheese. Melt. Top with lettuce, tomatoes, salsa, etc.
  • Beef Tostadas. These next three are the same as the bean tostadas, just start with a different base. I think shredded cabbage makes a great topping as well.
  • Chicken Tostadas
  • Fish Tostadas

Don’t forget you can also make your own salsa (using canned tomatoes makes it so easy) and guacamole to use with your baked tostadas!

I’m sure you already know this, but I feel like I have to remind you that tostada shells that have toppings on them will not keep as leftovers. The shell will become soggy. 🙂

Overhead shot of baked tostadas on a white napkin

Baked Tostadas

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Baked Tostada Shells
Author: 
Recipe type: Main Dish
Cuisine: Tex Mex
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Easy baked tostada shells made from corn tortillas! Perfect for an easy dinner.
Ingredients
  • 12 Corn Tortillas
  • Oil, optional
  • Salt, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. Two Methods:
Method One - No Oil
  1. Spread tortillas out on a large sheet pan. Bake for 10 minutes. Flip and bake another 5 minutes. Check and bake up to 2-3 minutes longer, if needed.
  2. OR place directly on oven rack. Bake for 15 minutes flipping every 5 minutes to help keep the tortillas from curling quite as much. After 15 minutes, bake 2-3 minutes longer checking every minute, if needed.
  3. Cool and store leftovers in a zipped storage bag.
Method Two - With Oil
  1. Brush or rub oil on both sides of the tortillas. Lightly sprinkle with salt if desired. Place tortillas on a large sheet pan, no overlapping. Bake for 10 minutes. Flip and bake for another 5 minutes. Check and bake an additional 2-3 minutes if needed.
  2. Cool and store leftovers in a zipped storage bag.

Originally published July 22, 2014. Updated July 24, 2020.

Baked Tostada Shells. The easiest thing in the world! Avoid yucky oils and other ingredients by baking them!

Toll House Pie (Chocolate Chip Pie)

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Toll House pie baked and on a table

This Toll House Pie recipe is gooey, rich, and easy to make. After all, can you really go wrong with a chocolate chip pie?

Even if your family isn’t a love of pies, I think they’ll make an exception for Toll House Pie. 😉 My kiddos did!

I’m going to warn you, this thing is rich. Like really rich. I know pies are normally cup into 8 pieces, I’d definitely cut this into 10 and be sure to serve it with a scoop of ice cream or freshly whipped cream. It makes the perfect combination.

This recipe is a chocolate chip pie, but the consistency is nothing like a chocolate chip cookie. The pie will be gooey and soft in the middle with a thin brown crust on the top. The best way I can think to describe it is the very center of a large, slightly under done cookie. Only it’s not under done – this Toll House Pie cooks for an hour. It’s just the way it’s supposed to be!

This is one of those recipes that one you’ve made 2 times, you won’t even need to look at the recipe again. It’s that simple and still perfect for serving to company.

What are your favorite easy desserts? If you are looking for the easiest cookie recipe in the world (a great recipe for kids to make), check out this flourless peanut butter cookie recipe!

Unbaked Toll House Pie on table

Toll House Pie Tips

  1. Let your eggs come to room temperature and be sure you beat them until foamy. This recipe doesn’t use baking power or soda so the the foamy eggs help it rise. Don’t skip this step!
  2. Be sure your butter is room temperature. That means not melted but not cold either.
  3. The chocolate chips like to settle at the bottom of the pie. To keep this from happening, toss your chocolate chips with a tablespoon of flour before stirring them into the dough.
  4. Add these ingredients! The original recipe does not call for salt or vanilla. I suggest adding them in. I do 1/4 teaspoon of salt and 1 teaspoon of vanilla extract. So good.
  5. You can make your own single pie crust or use a purchased, uncooked, thawed crust.
  6. Check the pie at 50 minutes, but it will likely need the full 60. Unless your oven cooks hot, then you might need to adjust.
  7. Let it cool! Don’t try to cut it straight out of the oven. Let it cool at least a couple hours. (And don’t forget to cut it into 10.)
  8. Do serve it with ice cream or whipped cream. It’s the perfect combination!

Picture of Bake Toll House Pie

Don’t let the number of tips make it seem intimidating. This really is a super simple 1 bowl dessert to make. If the pie crust is already made, you can have this in the oven in 5 minutes.

Baked Toll House Pie with a slice cut out

Toll House Pie (aka Chocolate Chip Pie) Recipe

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Toll House Pie (Chocolate Chip Pie)
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This pie is gooey and delicious! It is an easy one dish dessert you can have in the oven in 5 minutes.
Ingredients
  • 1 9 inch, unbaked pie crust (see notes)
  • 2 large eggs, room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • ½ cup plus 1 tablespoon flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup butter, room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts or pecans, optional (I omit these)
  • Ice cream or whipped cream, to serve
Instructions
  1. Preheat oven to 325 degrees.
  2. Beat eggs on high speed until foamy. (Will take several minutes.)
  3. Beat in ½ cup flour, both sugars, salt, and vanilla.
  4. Toss the chocolate chips with 1-2 tablespoons of flour. Stir into batter (also stir in nuts, if using).
  5. Spoon into the pie shell.
  6. Bake for 55-60 minutes.
  7. Let cool on a cooling rack a couple hours before serving.
  8. Cut into 10 slices and serve with ice cream or whipped cream.
Notes
If using a frozen crust, make sure it it thawed and at room temperature. You can also make your favorite pie crust recipe. My crust is from scratch.

 

Have you made Toll House Pie before? What are you favorite simple desserts?

The Best Homemade Cinnamon Breadsticks

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cinnamon breadsticks stacked on a cutting board

Do warm, gooey cinnamon breadsticks take anyone else back to their childhood and pizza buffets?

You can easily recreate those pizza restaurant cinnamon breadsticks from your home.

It’s not hard, I promise. 😉

You start with a basic dough. I have your covered there. This dough is easy and so forgiving to make, so don’t be nervous if you are normally intimidated by working with yeast.

Of course, if you really, really don’t want to make your own dough (but I do think you should give it a try) you could buy a package of pizza dough from the store or a local restaurant.

After the dough is make, roll it out into a rectangle. You could do a circle if you don’t mind your cinnamon breadsticks not being uniform in length. The rectangle keeps the kids happier. 😉

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cinnamon breadsticks dough spread into a pan.

I have a pan the perfect size for a single batch of this recipe. It makes it so easy!

I like to do this directly on the buttered sheet pan. You will want your dough in a 9×12 inch rectangle. I love this baker’s roller gadget for rolling directly on the pan. (I also use it for tortillas and pizza crust!) Mine is the one from Pampered Chef, but there are many other options.

While the oven is preheating, the dough will rest while you prepare the final steps.

Melt the butter. Stir together the cinnamon and sugar. Use a pastry brush to spread the butter over the dough and then generously sprinkle with the sugar mixture.

unbaked cinnamon breadsticks topped with cinnamon sugar

Topped and ready to go into the oven.

Once the oven has warmed up, bake and enjoy!

If you want to go really over the top, mix up a basic powdered sugar icing to drizzle over the top. All you need is a cup of powdered sugar and 1-2 tablespoons of milk or water to get it to the desired consistency. Honestly, you could go either way on this one because this cinnamon breadstick recipe is already sweet and flavorful! My kids, of course, way prefer the added frosting.

cinnamon breadsticks drizzled with frosting on a cutting board

Yum! The house always smells amazing when these are baking.

Not only do these breadsticks make the perfect finale to have for dessert on your pizza night, they would also make a fun brunch item! Just think cinnamon rolls but way less time to make. I don’t think you’ll find anyone complaining.

Pizza Recipe: If you need an easy recipe to make your own pizza, this is our go to that we make on a weekly basis!

pan of cinnamon sticks on a cutting board drizzle with frosting

Cinnamon Breadsticks Recipe

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The Best Homemade Cinnamon Breadsticks
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5-8
 
These warm, gooey cinnamon breadsticks are super easy to make and are an amazing dessert or brunch item. Your entire family will love these.
Ingredients
  • 2½ cups flour
  • ½ teaspoon salt
  • 2 teaspoons instant dry yeast
  • 1 tablespoons sugar
  • 1 cup warm water
Topping
  • ⅓ cup sugar
  • 4 teaspoons cinnamon
  • 3 tablespoons butter, melted
Icing, optional
  • 1 cup powdered sugar
  • Water or milk
Instructions
  1. Place flour, salt, sugar, and yeast in mixer bowl. (I use my Kitchen Aid.) Add warm water over the top and knead until dough is smooth. Note: If you don't have instant dry yeast, place the yeast, sugar, and warm water in the mixer bowl. After 5-10 minutes, when the yeast is really bubbly, add the flour and salt and knead the dough.
  2. Cover the dough with a towel and let rise for 30 minutes or until double in size.
  3. Preheat oven to 375 degrees.
  4. Butter a pan. Roll the dough out on the counter into a 12 inch by 9 inch rectangle.and transfer to the pan or roll out directly on the pan. I use a baking sheet that is that exact size.
  5. Mix cinnamon and sugar together. Spread melted butter over the top of the breadsticks. Then evenly sprinkle the sugar mixture on top.
  6. When oven is preheated, bake for 15-20 minutes.
  7. Cut in half down the middle lengthwise and then into 8-10 strips.
  8. If desired, drizzle with powdered sugar that has been combined with just enough water or milk to reach desired consistency. 1-2 tablespoons, most likely.
Notes
Prep time includes letting the dough rise. The hands on prep time is honestly just 5 minutes.

My kids love these, so our family of 5 finishes off a batch with no problems. If you limit the serving size to just a couple of the half sticks, you can stretch it further.

To Double: double all ingredients except for the yeast. Use 1 tablespoon of yeast.

 

Originally published April 17, 2014. Updated July 19, 2020.