Kris Kringle Cookies

'Tis the season.  And if you haven't started your holiday baking yet, there's no time like the present.  This simple cookie recipe screams Christmas to me - cranberries and white chocolate - what's not to love?  I've been making this one for years and it's always a crowd pleaser!

Kris Kringle Cookies

            3/4 cup unsalted butter, brought to room temperature

            3/4 cup packed brown sugar

            1/4 cup granulated sugar

            1 large egg, at room temperature

            2 tsp pure vanilla extract

            2 cups all purpose flour

            2 tsp cornstarch

            1 tsp baking soda

            1/2 tsp salt

            3/4 cup white chocolate chips

            1 cup dried cranberries

             

1. In a large bowl, beat the butter, brown sugar and granulated sugar on medium speed until combined and creamy. (about 3 minutes) 
2. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl.  Beat again, as needed, to combine. 
3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. 
4. Cover tightly and chill in the refrigerator for at least one hour. Chilling helps to ensure that your cookies don't overspread in the oven. Dough can be chilled for up to 4 days. 
5. Remove chilled cookie dough from the refrigerator.  If the dough chilled for longer than 3-4 hours, let it sit at room temperature for about 30 minutes to make the dough easier to scoop and roll. 
6. Preheat oven to 350 degrees. Line large baking sheets with parchment paper and set aside. 
7. As the oven preheats, scoop and roll dough into balls (about 1.5 Tbsp of dough each)  Dough may be slightly crumbly but will come together as you work it with your hands.  Arrange dough balls 3 inches apart on prepared baking sheets. 
8. Bake for 11- 12 minutes.  Cookies should be slightly browned around the edges.  The centers will still look soft. 
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. 
10. Cookies will stay fresh covered for up to one week (but they probably won't last that long!)

These cookies make a perfect compliment to all of the chocolate treats you typically bake around the holidays, so make sure to give this one a try!

Whether you’re baking for a holiday cookie swap, filling treat tins for friends and neighbors, or just enjoying an afternoon of goodie baking, these Cranberry and White Chocolate Chip (Kris Kringle) Cookies are sure to become a Christmas favorite you’ll reach for year after year. And here are a few other Harris Sisters favorites you’ll want to try next when you need to impress with a new recipe:

• No Bake Cookies (PLUS the secret to getting them to turn out perfectly every time!)
• Betty Crockers Old-Fashioned Thumbprint Cookies
• Molasses Ginger Cookies with Lemon Icing
• Old-Fashioned Butter Cookies with Sprinkles
• Russian Tea Cakes
• Chewy Triple Chocolate Cookies

25 Vintage Holiday Recipes Straight from Grandma’s Cookbook

There’s just something special about those old-fashioned holiday recipes that have been passed down through generations, the ones written inside the pages of Grandma’s favorite cookbook in her own handwriting. This Vintage Holiday Recipe Roundup celebrates those timeless classics that bring warmth and nostalgia to every Christmas table. 

The holiday season is packed full of nostalgia. Here’s a list of The Harris Sisters favorite vintage recipes to help keep some of those old-fashioned holiday traditions alive. If you’re planning a Retro-Themed Christmas Party, make sure to add some of these Christmas goodies to the menu. Others on the list are sure to please at your next holiday gathering. So dust off your mixing bowls and get ready to bring a little vintage magic back to your kitchen this season.

Appetizers & Snacks

Every great holiday gathering starts with something to nibble on, and these vintage appetizers and snacks are just the thing to get the party started. From cheese balls rolled in chopped pecans to crispy sausage balls, these recipes are just like Grandma used to make.

Classic Cheeseball Recipe

Chex Mix

Swiss & Gruyere Fondue

Classic Cheese Ball

Cucumber Finger Sandwiches

Stuffed Mushrooms

Sausage Balls

Beverages

Whether you’re serving up a cozy cup of holiday wassail or a festive punch bowl brimming with cheer, these nostalgic beverages are sure to warm hearts and hands alike. Each sip feels like a taste of Christmas past, perfect for gathering around the fire or toasting with family and friends.

Champagne Punch

Champagne Punch

Non-Alcoholic Party Punch

Holiday Wassail

Non-Alcoholic Holiday Wassail

Homemade Eggnog

Side Dishes

The secret to a memorable holiday feast is in the sides, and these vintage favorites are true comfort food classics. From delicious cornbread and creamy sweet potatoes to cranberry sauce and savory stuffing, these side dishes bring warmth, tradition, and a touch of home to every holiday table.

Sweet Potato Casserole

Grandma’s Bread Stuffing

Sweet Potato Casserole

Cranberry Sauce

Old-Fashioned Cornbread

Desserts

No holiday meal is complete without a few sweet treats, and Grandma’s dessert recipes never disappoint. Think buttery cookies decorated with sprinkles, custard pies, and old-fashioned cakes that make the whole house smell like Christmas. These desserts are pure nostalgia, simple, homemade, and made with love.

Grandma Elizabeth's Coconut Custard Pie

Grandma Elizabeth’s Cobbler

Peanut Butter Balls

Grandma Elizabeth’s Coconut Custard Pie

Grandma Elizabeth’s Applesauce Cake

Coconut Cake

Grandma Elizabeth’s Magic Fruit Cake

No Bake Choc Oat Cookies

Old-Fashioned Thumbprint Cookies

Grandma Elizabeth’s Oatmeal Cake

Butter Cookies with Sprinkles

Jello Mold

Orange Balls

There’s a reason Grandma’s recipes never go out of style. They’re made with simple ingredients, a little patience, and a whole lot of love. As you stir, bake, and taste your way through these vintage holiday favorites, we hope they bring back sweet memories and help you create new ones around your own table. After all, the best part of any recipe isn’t just the flavor, it’s the traditions that get passed along with every bite.

Sweet Potato Pie

Today we're bringing you a holiday favorite just in time for Thanksgiving. This dairy-free version of sweet potato pie is rich, comforting, and perfectly spiced. It's sweet enough to satisfy your holiday cravings but balanced with just the right touch of cinnamon, nutmeg, and vanilla. Whether you’re serving it to family, friends, or a table full of guests, this classic Southern dessert is sure to become a cherished part of your Thanksgiving traditions.

Sweet Potato Pie

1 pound sweet potatoes

1/2 cup butter (dairy free)

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup canned coconut milk

2 eggs

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

pinch salt

1, 9-inch unbaked pie crust

1. Preheat oven to 400 degrees F and line a rimmed baking sheet with foil.
2. Prick the sweet potatoes several times and place them on your prepared baking sheet.
3. Bake for 45-60 minutes, or until the sweet potatoes are very tender.
4. Reduce the oven temperature to 350 degrees F.
5. When the sweet potatoes are cool enough to handle, cut them open and scoop all of the flesh into a mixing bowl.
6. Add the butter and beat with a hand mixer until smooth. Add brown sugar, granulated sugar, coconut milk, eggs, vanilla, cinnamon, nutmeg, and salt. Beat with the hand mixer on medium speed until the mixture is smooth.
7. Pour the filling into the unbaked pie crust.
8. Bake for 55-60 minutes, or until a knife inserted into the center of the pie comes out clean. The pie will puff up a bit like a souffle and sink a bit as it cools.
9. Let the pie cool completely at room temperature (about 2 hours). Then refrigerate until set, at least 2 hours or overnight.

Notes:

If you prefer more spice, you can add 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves when adding the spices in step 6.

I use the No Roll Press in the Pan Pie Crust paired with this pie filling.

Try to get a cutie-patootie like my youngest son Jaxon to help you make your Thanksgiving pies! Shown here are other Harris Sisters' favorites left to right: Grandma Elizabeth's Coconut Custard Pie, Sweet Potato Pie (this recipe), and Tarheel Pie.

Once your sweet potato pie is out of the oven, you’ll know why this dessert has been a Thanksgiving favorite for generations. This dairy-free version is just as creamy and flavorful as the classic, so everyone at the table can enjoy a slice without missing a thing. Serve it warm or chilled, either way, it’s pure comfort in every bite. As you gather around the table this holiday season, let this pie be a reminder of the simple joys of baking, sharing, and making memories with the people you love most.

Are you a sweet potato super-fan? Give these other Harris Sisters' favorites a try for Thanksgiving:

• Sweet Potato Pecan Bread
• Sweet Potato Casserole

The Best Halloween Treats and Recipes in One Roundup

Growing up, Halloween wasn’t just about the candy. To us, it was about making your own homemade costumes from what you could find around the house, wearing your costume to school for a full day of celebration, and the occasional Raisin Creme Pie plunked into the bottom of your goodie bag on Halloween night.

While Halloween celebrations may have grown bigger, that just means more reasons to whip up tasty treats and celebrate. So The Harris Sisters are stirring up a little magic in the kitchen.

This year, we’ve pulled together some of our favorite Halloween-inspired recipes from past posts that our readers loved most. Think of it as our own little recipe spell book that's full of comforting flavors, nostalgic bites, and a touch of whimsy that’ll take you back to the good old days while keeping things fun for today’s celebrations.

Whether you’re planning a party spread, packing up treats for the kiddos, or just looking to indulge in a cozy night at home, this roundup is full of inspiration. Click through the links, revisit some of our tried-and-true favorites, and maybe discover a new tradition to add to your Halloween lineup.

Spooky Sweets 

Let's start out with the real star of Halloween - the sugary sweets! Sure to impress, these cakes, cookies, and bars will fly off your party table like a witch into the night.

Halloween Butter Cookies with Sprinkles

Halloween M&M Cookie Bars - These chewy cookie bars are the best and they're so festive with Halloween colored M&Ms.

Halloween Butter Cookies with Sprinkles - This vintage butter cookie recipe can be made for any holiday but when you add Halloween cookie cutters and sprinkles, they come out awfully cute for spooky season.

Chocolate Peanut Butter Fudge Cake - This decadent dessert is a real showstopper and you can decorate it with Reese's Pieces or Halloween M&Ms for a Halloween party.

Oreo Dirt Cake - Make this recipe into a graveyard by preparing it in a larger baking dish with decorated cookies, gummy worms, and pumpkin candy!

Pumpkin Bread - One of our most visited recipes, this pumpkin bread does not disappoint and has all the flavors of the fall season.

Pumpkin White Chocolate Chip Cookies - This recipe is perfect for all you folks out there who love pumpkin spice flavor this time of year.

Pumpkin Crunch Cake - Another favorite for pumpkin lovers!

Earthquake Cake - The perfect black and white cake for a disaster-themed party.

Haunting Hors D'oeuvres

Add a pop of pumpkin orange magic to your party table with these appetizers and dips. They're the  perfect color for the Halloween season!

Pimento Cheese Pinwheels

Buffalo Chicken Dip - A fan favorite, this spicy chicken dip comes together in no time flat. Serve with your favorite tortilla chips. (And don't forget that sometimes you can find ghost shaped tortilla chips near Halloween!)

Pineapple Marmalade Brie - The pineapple marmalade gives this appetizer its orange hue for Halloween parties. If you're feeling really fancy, cut the puff pastry dough in strips and wrap the brie like a mummy before you bake it. Add some olives or small pieces of red peppers from your canape tray for eyes if you're feeling fancy!

Classic Cheese Ball - This vintage recipe is straight from our Aunt Gladys' kitchen, so you know it's a winner. We usually make it at Christmas, but the orange color is perfect for Halloween parties too.

Queso Dip - This queso is a healthier version, using real cheese and evaporated milk. It's just as easy to make as the Velveeta kind so give this one a try.

Baked Pimento Cheese Pinwheels - These cute little pimento cheese pinwheel sandwiches won't last long on your party table. Made with homemade pimento cheese and baked to perfection, they're sure to please!

Pineapple Habanero Pepper Jelly - Serve this orange pepper jelly as an appetizer with cream cheese on crackers or alongside your appetizer cheese tray as a complement to Havarti, gouda, fontina, or goat cheese.

Bewitching Beverages

What's brewing in your cauldron? Whip up some of these magic potions for your Halloween party. 

Halloween Witch's Brew

Crockpot Witch's Brew - This recipe makes an entire cauldron (crockpot) of spiced apple cider, so it's perfect to serve up at your next Halloween party.

Non-Alcoholic Party Punch - This vintage punch recipe is a fan-favorite and is perfect for Halloween parties if you make it purple or orange!

Happy Hallo-WINE! - Which Halloween candy pairs better with a Moscato? Which pairs better with a Cabernet? We've tasted 5 wines with 11 types of candy for you and provided our thoughts on the pairings so that you have all the details!

As we wrap up this little collection of recipes, it’s hard not to notice how much Halloween has grown since the good old days. What used to be an evening of trick-or-treating and a few homemade goodies has turned into full-blown celebrations, complete with over-the-top decorations, themed parties, and enough candy to fill a cauldron. 

But no matter how elaborate the holiday has become, the heart of it is still the same: gathering with the people you love, making memories, and sharing a few sweet treats along the way. We hope these recipes bring a touch of nostalgia to your kitchen while adding a little extra sparkle to your celebrations this year.

Old-Fashioned Apple Spice Cake with Caramel Frosting

What is it about fall that makes us crave those cozy, old-fashioned flavors that feel like a hug from the inside out? Apples fresh from the orchard, a hint of cool breeze in the air, and the golden glow of early fall afternoons. This Apple Spice Cake with Caramel Frosting is exactly the kind of recipe our Grandma would’ve pulled out for company or just to make an ordinary Sunday feel special. Moist, tender layers of spiced cake meet a rich, buttery caramel frosting that tastes like it came straight out of a heirloom cookbook. It’s the perfect dessert for welcoming fall, sharing with family, or bringing to a gathering where you want to impress. One bite, and you’ll see why this old-fashioned treat deserves a place on your table.

We've provided both icing and frosting options below. Really looking to go the old-fashioned route? Make the icing for this cake instead of the frosting and you can't go wrong.

Apple Spice Cake with Caramel Frosting

Cake Ingredients

3 cups all purpose flour, sifted and then measured

1 cup sugar

2 tsp baking powder

1½ tsp cinnamon

¾ tsp ground nutmeg

½ tsp salt

1 cup dark brown sugar

10 tbsp unsalted butter, room temperature

1 cup buttermilk, room temperature

3 cups diced apples

½ cup unsweetened applesauce 

1 tsp vanilla

3 eggs, room temperature

Caramel Icing Ingredients

½ cup butter

1 cup brown sugar, firmly packed

¼ cup milk

1 tsp vanilla extract

2 cups powdered sugar, sifted

Caramel Frosting Ingredients

Caramel Icing

1¼ cups powdered sugar, sifted

1. Preheat oven to 350 °F. Grease and flour two 9 inch round pans or one 9×13-inch pan.
2. Sift the flour and then measure out 3 cups into a large mixing bowl.
3. Add the white sugar, baking powder, cinnamon, nutmeg, and salt to the sifted flour and whisk together to combine.
4. In the bowl of an electric mixer combine brown sugar, butter, applesauce, and buttermilk. Beat for 2 minutes.
5. Add the eggs and vanilla and beat 2 more minutes.
6. With the electric mixer on low, gradually add the dry ingredients to the wet ingredients. Continue mixing until the batter is smooth.
7. Fold the diced apples into the batter.
8. Pour the cake batter into the prepared pans. Bake 25 to 30 minutes for round pans or 30 to 40 minutes in a 9×13 pan or until cake tests done with a toothpick.
9. Allow round pans to cool at least 15 minutes. Run a knife around the perimeter of the pans and turn onto a cooling rack. Cool completely.

Caramel Icing

1. In a medium-sized saucepan, melt the butter. Add brown sugar and bring to a boil. Boil for exactly 2 minutes, stirring constantly. Add the milk and return to a boil. As soon as it has reached the boiling state, remove it from the heat. Add the powdered sugar and vanilla. Spread icing on cooled cake.

Caramel Frosting

1. Prepare the Caramel Icing as instructed above and allow it to cool. Add the icing to the bowl of an electric mixer and add 1¼ cups powdered sugar or enough to get a spreading consistency. Add additional milk if frosting becomes too thick. Frost the cooled cake or store covered in the refrigerator until needed.

Notes:

Refrigerate frosted or glazed cake for up to five days.

As September settles in and the days grow cozier, this Apple Spice Cake with Caramel Frosting is just the kind of dessert that brings everyone to the table. It’s a little taste of nostalgia, a little touch of comfort, and a whole lot of fall flavor. Whether you bake it for a family gathering, a Sunday supper, or simply to enjoy with a cup of coffee on a crisp afternoon, this cake is sure to become one of those recipes you’ll reach for year after year. We hope you'll enjoy a slice of it with someone you love.

Recipes Straight from Grandma Elizabeth's Cookbook

If you're looking for other Harris Sisters-approved recipes, give these Southern favorites a try:

• Grandma Elizabeth's Applesauce Cake
• Grandma Elizabeth's Oatmeal Cake
• Grandma Elizabeth's Magic Fruit Cake

Orange Balls

The Harris Sisters used to make this no-bake candy recipe at Christmas time growing up. With it's distinct orange and coconut flavors, it makes a great addition to your holiday treat table and with just 7 ingredients, this old-fashioned recipe is easy to make.

Orange Balls

1/2 cup (1 stick) butter, at room temperature

16 oz confectioner's sugar

1/2 cup granulated sugar

12 oz vanilla wafers, finely crushed

14 oz bag sweetened flaked coconut, divided

6 oz frozen orange juice concentrate, thawed

1 cup chopped nuts

1. Cream together butter and sugars.
2. Add crushed vanilla wafers, half of coconut, and orange juice concentrate and mix together.
3. Roll into 1 1/2 inch balls.
4. Roll balls into the remaining coconut and place on a cookie sheet lined with parchment paper.
5. Chill in refrigerator until firm. 
6. Store orange balls in refrigerator in an airtight container until ready to serve.

Notes:

Recipe makes about 60 orange balls.

Remember to keep orange balls chilled in the refrigerator until you are ready to serve them. Only serve the number of orange balls you need at first, then replenish your serving platter throughout the party as the first ones get eaten.

Russian Tea Cakes

Russian tea cakes are an easy-to-make cookie that because of their snowball-like appearance make a perfect addition to your holiday cookie rotation. Are Russian tea cakes actually Russian? No. Are they cakes? Also no. But are they delicious? YES!!!

Russian Tea Cakes

Cookies

1 cup (2 sticks) unsalted butter at room temperature

1/3 packed cup confectioners sugar

1 cup lightly toasted* walnuts, finely chopped 

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups plus 2 tablespoons all-purpose flour

Coating

Additional confectioners sugar

1. Line a cookie sheet with parchment paper or a silicone cooking mat.
2. Add all cookie ingredients to a large mixing bowl.
3. Use your hands to mix together until all ingredients are incorporated into a dough.
4. Use a 1-inch scoop to portion dough and roll into balls.
5. Place balls a few inches apart on the cookie sheet to allow for spreading while baking.
6. Bake at 350 degrees for 15-25 minutes, checking at the 15 minute mark. Remove from oven when cookies are light golden brown on the bottom.
7. Let cool for 5 minutes.
8. Toss cookies in additional confectioners sugar and return to baking sheet to continue cooling. The first coating of sugar will melt into a glaze as the cookies continue to cool.
9. Let sugared cookies cool completely, then toss in confectioners sugar again to ensure the finished cookies have a generous coating of confectioners sugar.
10. Store the Russian tea cakes in a shallow, airtight container at room temperature for up to one week.

Notes:

Toast the walnuts on a dry pan over medium heat, tossing frequently for about 5 minutes or until nuts are lightly golden and fragrant then remove to a cutting board to cool and chop. Toasting the nuts will bring out their best flavor and will make your cookies even better.

Nuts can burn very quickly. Never walk away from the pan, and be sure to toss the nuts frequently. As soon as you can smell the aroma of the nuts, they are done toasting.

Recipe makes between 28 to 32 Russian Tea Cakes.

Pig Pickin' (Mandarin Orange) Cake

You might have seen this Pig Pickin' Cake called everything from Mandarin Orange Cake to Pineapple Mandarin Sunshine Cake to Pineapple Sunset Cake. This light and fluffy cake is easier than ever to make because it starts with a box cake mix. It has mandarin oranges beaten into the batter and pineapple is mixed into in the Cool Whip frosting.

Perfect for picnics, summertime potlucks, and BBQs, this old-fashioned cake originally got one its name from how popular it was to bring it along to Southern pig pickins. And, of course, North Carolina (the Harris Sisters' home state) is where this cake seems to have originated.

Pig Pickin (Mandarin Orange) Cake

Cake

1 box of yellow cake mix (plus ingredients the box mix calls for)

11 oz can mandarin oranges (drained)

Frosting

20 oz can crushed pineapple (drained)

3.4 oz box of instant vanilla pudding

12 oz Cool Whip

Garnish

marischino cherries (optional)

Mandarin oranges (optional)

1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. Set aside.
2. Prepare cake mix according to package directions.
3. Beat in the drained oranges until blended.
4. Pour into greased 9 x 13 baking dish.
5. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Remove dish from the oven and place on a wire rack to cool. Allow to cool completely.
6. Once cake has cooled, prepare the frosting. In a bowl, combine the drained pineapple and dry vanilla pudding mix.
7. Fold Cool Whip into the pineapple-pudding mixture.
8. Spread the frosting over the top of the cake.
9. If desired, garnish with additional Mandarin oranges and maraschino cherries just prior to serving.
10. Store this cake in the refrigerator.

Notes

If you want larger pieces of oranges in the cake, gently mix or fold them into the batter in step 3.

You can also make this recipe as a layer cake in two 8 inch cake pans, baking for 23-27 minutes or until a toothpick comes out clean.

Keep the cake refrigerated until ready to serve. The cake can be out for about an hour, without direct heat. Refrigerate any leftovers. Cake is best 3-4 days after baking.

Holiday Peppermint Cake

If you're looking for a new dessert to try this Christmas, look no further! This classic scratch-made white cake is infused with peppermint, topped with creamy peppermint buttercream frosting, and decorated with crushed candy canes.

This festive Christmas candy cane cake is perfect for the holidays! Why? Because Santa's favorite candy is peppermint! Just ask Louis Armstrong: 

"And you gonna flip when Old Saint Nick takes a lick on the peppermint stick." (from Cool Yule)

Holiday Peppermint Cake

Cake Ingredients

3/4 cup unsalted butter, room temperature

1 1/2 cups sugar

3/4 cup sour cream, room temperature

1 tsp vanilla extract

1 Tbsp peppermint extract

6 large egg whites, room temperature

2 1/2 cups all purpose flour

4 tsp baking powder

½ tsp salt

3/4 cup milk, room temperature

1/4 cup water, room temperature

Peppermint Buttercream Ingredients

2 cups unsalted butter, softened

5-8 cups powdered sugar

4 tsp vanilla extract

¼-½ tsp peppermint extract

1 tsp salt

2-4 Tbsp heavy whipping cream (optional)

Garnish

broken candy canes 

To Make the Cake

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. 
3. Add sour cream, vanilla, and peppermint extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

To Make the Frosting

1. Add butter to a large mixing bowl. Beat butter on high for 1-2 minutes, scraping down sides and bottom of bowl with a rubber spatula.
2. Add powdered sugar one cup at a time, starting mixer on low speed. Slowly increase speed to high, mixing until smooth after each addition (about 30 seconds or so for each cup). Scrape down bowl every 2-3 cups. If mixture looks grainy, add a small splash of cream when you scrape the bowl.
3. After adding 5 cups powdered sugar, add vanilla, ¼ teaspoon peppermint, and salt and mix until fully combined. Taste, adding more peppermint if needed. (Do so cautiously, as the flavor intensifies with time, especially in the refrigerator.) Depending on your brand of peppermint, you may need to use more than ½ teaspoon.
4. Taste your frosting and keep adding sugar, this time ½ cup or less at a time, until it reaches your desired thickness. Add cream as needed, in small splashes, to smooth out the frosting. 
5. Once you’re happy with the taste and thickness, scrape down the bowl again then beat on high for 3-5 minutes.
6. Once the frosting is light and fluffy and fully blended, use a rubber spatula or wooden sppon to stir vigorously by hand for about a minute, or until you no longer see any air pockets as you stir.

To Assemble the Cake

1. Once cakes have completely cooled, use the frosting to generously frost in between layers, the sides, and the top. 
2. Sprinkle frosted cake with chopped candy canes before serving. (Candy canes can sometimes soften when exposed to moisture, so make sure to add them close to the time you are serving the cake.)

This Peppermint Buttercream Frosting Also Pairs Well with These Recipes

Some of these recipes will help you either make this cake faster (they're doctored recipes) OR will change your final cake with a different flavor. Give these recipes a try with the Peppermint Buttercream Frosting and crushed candy canes for a whole new Christmas dessert!

• Yellow Doctored Box Cake Recipe
• Chocolate Fudge Cake (Doctored Box Cake) Recipe
• Yellow Scratch Cake Recipe
• Vanilla Cupcake Scratch Recipe
• Hershey's Perfectly Perfect Scratch Cake Recipe
• Scratch Brownie Recipe

Pecan Pie with Oreo Cookie Crust

This is a fun twist on a Thanksgiving classic. BUT! Because you're elevating the recipe with an all new crust, who says you can't serve it at your next special occasion or upcoming event? 

This is a great recipe to make a day ahead of time and refrigerate until you're ready to serve. (Perfect for any and all get-togethers!)

 

Pecan Pie with Oreo Cookie Crust

1 3/4 cups Oreo cookie crumbs (approximately 20-22 regular Oreos, crushed)

9 Tablespoons unsalted butter, melted and divided

3 large eggs

3/4 cup plus 2 Tablespoons dark corn syrup

2/3 cup packed dark brown sugar

1 Tablespoon molasses

1 teaspoon salt

1 teaspoon vanilla extract

2 1/2 cups pecan halves

1. Preheat oven to 350 degrees.
2. Place Oreos in a food processor and pulse until you have fine crumbs. 
3. Melt 5 tablespoons butter and combine with cookie crumbs. 
4. Press mixture into an ungreased 9 inch pie plate and bake for 8 minutes. 
5. Remove from oven and let cool. 
6. Lower oven temperature to 325 degrees.
7. Whisk together remaining 4 tablespoons melted butter, eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl. Stir in pecan halves.
8. Pour pecan filling into pie crust. 
9. Bake for 30 minutes uncovered.
10. Lightly tent with foil and bake for another 15 minutes. The pie is done when the edges are set and the center is just barely jiggly.
11. Remove pie from oven to a baking rack to cool completely. Refrigerate cooled pie.

Notes

• Make sure to use regular Oreos and not double-stuffed ones. Don't remove the cookie filling before crushing them in the food processor.
• Use the flat bottom of measuring cup sprayed with cooking spray to evenly press the cookie crumbs into the pie plate.
• Cool the pie for at least two hours before slicing.
• If you have your own favorite pie crust recipe, feel free to make it and just use this recipe's filling for a traditional Pecan Pie.
• You can also use steps 1-5 of this recipe to create an Oreo Cookie Pie Crust to pair with your favorite baked pie filling, like Tarheel Pie or Coconut Custard Pie. After baking the crust, fill with filling and bake as directed in the recipe.
• To use this crust with another no-bake pie filling, chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe.

No Roll Press in the Pan Pie Crust

I'm going to let you in on a little secret. I LOVE pie, but I will do absolutely anything to avoid making a traditional pie crust.

Why don't you use store bought pie crusts you ask? Well, you'd think that would be the easy solution. And it is probably a go-to for many people. However, if you have food allergies (like I do) or are a vegetarian (like I am), these won't work because so many store-bought pie crusts either contain food allergens or lard.

So, let me share this easy pie crust recipe that you can use for your next pie. You can cater it to whatever food allergies you might have in your family, if needed. (For example, you can use gluten-free flour, soy-free oil, or dairy-free milk.) And the absolute best part? You make this right in the pie pan, so you don't even have to get out your rolling pin!

No Roll Press in the Pan Pie Crust

1 1/2 cups all purpose flour

1/2 teaspoon salt

2 Tablespoons sugar

1/2 cup oil

2 Tablespoons milk

1. Add dry ingredients to 9-inch pie plate and mix to incorporate.
2. Add oil and milk and use a fork to mix together until wet ingredients are incorporated.
3. Press evenly into bottom and sides of plate and flute edges as desired.

Baking Instructions:

1. If pre-baking crust for an unbaked filling, like a cream pie or lemon meringue pie: 
• Prick the bottom of the crust and bake at 375 degrees for 15 minutes. 
• Cool crust before adding filling.
2. If baking the crust along with the pie filling, like with coconut custard pie or Tarheel pie: 
• Preheat the oven to the temperature listed in your pie recipe and pre-bake the crust for 5 minutes in the oven before adding pie filling. 
• Remove the crust from the oven, add pie filling, and cook filled pie at full time listed in recipe.

Here's a photo of what it looks like after the pie crust is baked. It turns out a pretty golden color.

Coconut Custard Pie

Notes

• Pie crust dough should be able to be pressed into the pie pan (up the sides and onto the bottom) and hold its shape.
• If you find that the pie crust dough is too dry when you're finished mixing, add more milk in small increments to achieve the correct consistency.
• If you find that the pie crust dough is too wet when you're finished mixing, sprinkle with more flour to achieve the correct consistency.
• If you omit the sugar, you can use this pie crust for savory dishes, like your favorite quiche recipe.

This recipe is so easy to make, I enlisted the help of my youngest son, Jaxon, to help me make some of them. This is him fluting the edges of one of the crusts. If my teenager can make this recipe, so can you!

I hope you enjoy this new recipe! I've got it queued up for all my Thankgiving pies!

Apple Rose Tarts | How to Make Puff Pastry Apple Roses

Whether you're throwing a wedding shower, baby shower, tea party, or Mother's Day celebration, wow your guests with these tiny glazed apple rose tarts. Perfect for serving alongside your other party appetizers, these individual mini desserts look adorable served in tea cups.

Apple Rose Tarts

2 sheets frozen puff pastry dough

2 medium pink or red apples like Pink Lady or Fuji

juice from half a lemon

4 Tbsp. strawberry preserves

1 Tbsp. water

powdered sugar for dusting

1. Thaw puff pastry sheets at room temperature.
2. Preheat oven to 350°F. Grease a 12-cup muffin tin. Set aside.
3. Remove core from apples. Using a mandoline slicer, slice apples as thin as possible. (The thinner the apples, the more pliable they will be, which will prevent them from breaking when rolling.)
4. Place apple slices into a medium, microwave-safe bowl. Fill bowl with enough water to cover apple slices. Mix in lemon juice to prevent apples from browning. Heat bowl of apples for about 1-2 minutes in the microwave or until apples are soft and pliable.
5. Lightly flour a pastry board. Place puff pastry sheets on board and slice each sheet into six equal strips.
6. In a small bowl, add strawberry preserves and 1 Tbsp. water. Stir together and then heat in the microwave for about 20 seconds, or until warm and easy to spread. Spread a thin layer of  preserve mixture on one side of each strip of dough.
7. Line apple slices on the upper half of each strip of dough, so that they are sticking out partially, with the skin part of the slices sticking out above the dough. (You don't want too much of the apple sticking out above the dough, otherwise this part of the apple will overcook in the oven. You just want about 1/3 sticking out.) Overlap the apple slices when lining them on the strip of dough. Fold up the bottom half of the dough.
8. Starting at one end, carefully roll up the strip of dough, forming a tight spiral. Stretch the end of the dough and pinch to close. Place into greased muffin tin. Repeat with remaining dough.
9. Place muffin pan into the lower half of the oven. (This will prevent the apples from browning too fast.) Bake for about 40 minutes or until puff pastry is fully cooked.
10. Dust apple roses with powdered sugar right before serving.

If you're planning a party, make sure to check out these other recipes for finger foods:

• Gouda and Tomato Tea Sandwiches
• Classic Cheese Ball
• Chicken Salad Finger Sandwiches
• Sweet Corn Salsa
• Spinach Artichoke Dip

Cheerwine Pound Cake

The star of this pink pound cake recipe is Cheerwine soda -  or more specifically "The South's unique cherry soft drink." While not everyone may be familiar with this soda, if you're from the South, you probably know all about the distinct cherry flavor of Cheerwine.

This cake capitalizes on that cherry flavor and adds in a complementary almond flavor to make a one-of-a-kind bundt cake. 

And it's pink, which makes it perfect for sharing with your Sweetie for Valentine's Day! Serve it up with some maraschino cherries and a side of Cheerwine and you've got a sweet date.

Cheerwine Pound Cake

1 1/2 cups butter softened (3 sticks)

3 cups sugar

5 large eggs

3 cups all purpose flour

1 cup Cheerwine

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

20 drops red food coloring

maraschino cherries to garnish

1. Lower the middle oven rack to the next to lowest position (or raise the top oven rack to the next highest position). This will allow enough room for the cake to rise without hitting the rack above it. Preheat oven to 350 degrees. 
2. In a large mixing bowl, cream together butter and sugar. Cream until mixture is light and fluffy.
3. Add eggs to the mixture one at a time and beat well.
4. Alternate adding flour and Cheerwine, and mix until incorporated.
5. With mixer on low speed, add salt, extracts, and food coloring.
6. Thoroughly grease a bundt pan and add batter to pan.
7. Bake approximately 1 hour 10 minutes or until toothpick inserted into the center of the cake comes out clean.
8. Allow to cool in the pan for about 10 minutes before flipping out onto wire rack. Glaze with Simple Vanilla Glaze, if desired (recipe follows).

Simple Vanilla Glaze

1 cup confectioner's sugar, sifted

1-2 Tablespoons milk

1 teaspoon vanilla extract 

1. Combine sugar with 1 Tablespoon of milk. Add additional milk if needed for desired thickness.
2. Drizzle onto completely cooled cake by the spoonful.

Notes:

This recipe makes a very thick batter.

While the Cheerwine itself lends some of the coloring to the cake, most of the pink color comes from the food coloring that you'll add. If you'd like a deeper pink, add more food coloring.

If you can't find Cheerwine in your area, you can substitute another cherry flavored soda, such as Cherry Coke, Cherry Pepsi, or Cherry Dr. Pepper.

The flavor that comes through the most in this cake is the almond extract. If you're a big fan of the cherry flavor of Cheerwine, you might want to substitute cherry extract for the almond extract. You can also add cherry extract to the glaze instead of vanilla, if desired.

We opted to make the cake without a glaze, and it was delicious!

Other Soda-Flavored Cakes You Might Like:

• Cherry Dr. Pepper Cake
• 7-Up Pound Cake

If you're a fan of cherries, make sure to check out these other cherry recipes too!

• Glazed Cherry Breakfast Cake
• Miss Daisy's Frozen Cherry Salad
• Cranberry Cherry Sauce

How to Make Ol' Roy Puppy Chow for a Christmas Vacation Party

Our family recently hosted a Christmas Vacation-themed party, and one menu item that we knew we had to include was Puppy Chow. You may also know these as Muddy Buddies. But of course, when it hit our party table, we labeled it Ol' Roy Puppy Chow. 

This was to pay homage to the scene in the movie where Cousin Eddie fills his entire shopping cart with nothing but dog food and then when Clark casually adds a package of lightbulbs, they get obliterated with a GIANT bag of . . . . you guessed it . . . Ol' Roy!

Harris Sister Misty brought this no-bake sweet treat to our party, and it was a hit. And, of course, she served it in a big stainless steel dog bowl to add to the effect. So, we recommend that too!

Cousin Eddie's Ol' Roy Puppy Chow

9 cups crispy rice cereal (Chex or Crispix)
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1 1/2 cups confectioners sugar

1. In a saucepan over low heat, melt the chocolate. Add peanut butter and mix until smooth. Remove from heat.
2. Place the cereal in a large bowl and pour the chocolate peanut butter mixture over the cereal. Stir GENTLY with a spatula until coated. Make sure you don’t break up the cereal, you want it to stay in whole pieces.
3. Pour powdered sugar into a large Ziploc bag, add coated cereal, seal the bag, and shake until well coated. 
4. Spread the puppy chow in a single layer so it can cool and not stick together. Let sit until the chocolate is hard.
5. Store in an airtight container.

Notes:

After the puppy chow is dry, you can put it in a large airtight container and store on the counter for up to 2 weeks. 

If your kitchen is warm, you can store the puppy chow in the refrigerator to make sure the chocolate doesn’t melt.

You can also put puppy chow into decorative Christmas tins or bags to give to friends, family, and neighbors for the holidays. It makes an easy homemade holiday gift, and it's one that the kiddos can help you make!

How to Make Aunt Bethany's Jello Mold from Christmas Vacation

Long-time readers of the blog know that we are BIG FANS of the movie Christmas Vacation. So, what better way to celebrate our all-time favorite Christmas movie than to make Aunt Bethany's jello mold for our Christmas Vacation-themed party this year.

For those of you who may not be as familiar with the movie, Aunt Bethany is the lovable older aunt in the movie. She enters with Uncle Lewis bearing wrapped Christmas presents, which are later revealed to be 1) her cat and 2) a lime jello mold.

When they serve the jello mold at Christmas Eve dinner, they reveal that it is topped with dry cat food!

Aunt Bethany's Jello Mold

Non-stick cooking spray
1 standard sized Bundt pan
1/2 cup Cheerios
3 packs lime Jello (3 oz. size)
amount of water needed to prepare 3 packs of Jello, according to package directions

1. Spray the Bundt pan generously with non-stick cooking spray. Set aside. 
2. Cut about 1/4 cup of your Cheerios in half. Mix with the remaining Cheerios.
3. Sprinkle 1/4 cup of the whole and halved Cheerios into your sprayed Bundt pan. Keep the rest for later.
4. Prepare Jello according to package directions and pour into the prepared Bundt pan. If your Cheerios have moved around during the pouring process, you can use a spoon to redistribute them now. Refrigerate Bundt pan uncovered and allow Jello to set overnight.
5. The next day, remove the Bundt pan from the refrigerator and allow it to sit in a large bowl of warm water for 30 seconds to 1 minute. This will loosen up the Jello from the pan.
6. Remove from the bowl of water. Place a large plate on top of the pan and flip over.
7. Top off the Jello with remaining Cheerios. Refrigerate plated Jello mold until time for your party.

Notes:

If you have never made Jello before, it is most important to use boiling water and ice-cold water to ensure that it sets. (Make sure to actually boil a pot of water and then ladle it into a measuring cup to measure out the amount needed for the recipe.)

Make sure to set your Bundt pan on a level surface in the refrigerator or your Jello mold will set unevenly.

When dipping your Bundt pan into warm water to loosen, pay special attention to what the edges of the Jello look like. You will notice when it starts to come away from the sides of the Bundt pan and it should be ready to unmold then. The amount of time needed for this step will also depend on the temperature of water you use. So, the best indicator for this step is when the edges of Jello pull away from the Bundt pan.

Use a large plate for unmolding. If you've never unmolded a Jello mold before, this part may be tricky. We've had success by having one person hold the two handles on the Bundt pan and the plate together and the other person hold the bottom of the Bundt pan and flipping the whole thing simultaneously. (1, 2, 3, flip!) We also flipped the whole thing while standing over the sink "just in case."

If you have any melted Jello that makes its way onto your plate, you can easily clean that up with a wet paper towel for presentation purposes. (But remember, Aunt Bethany's jello mold was dripping out of her wrapped package when she arrived, so you don't need to clean it up too much!)

Chocolate Peanut Butter Poke Cake

If you're looking for a rich and decadent dessert that's sure to please all the chocolate and peanut butter lovers in your life, then look no further. This easy-to-make sheet cake recipe ticks all those boxes!

With tastes similar to a candy bar, a small piece of this delicious cake will do the trick!

Chocolate Peanut Butter Poke Cake

Cake

Box of chocolate cake mix

3.9 oz. box of instant chocolate pudding

an extra egg if box mix only calls for 2 eggs

Peanut Butter Sauce

16 oz. jar of creamy peanut butter

2 tablespoons butter

2 tablespoons water

Frosting

4 cups powdered sugar

1 cup butter, softened

1 teaspoon vanilla

2 tablespoons or more of milk

Toppings

2 tablespoons chopped peanuts

2 tablespoons chocolate sauce

1. Preheat oven according to package directions. Spray a 9 x 13 baking dish with cooking spray and set aside.
2. Mix cake according to package directions, adding a total of 3 eggs and the chocolate pudding mix. Bake at the temperature specified on box. 
3. Remove cake when a toothpick inserted into the center of the cake comes out clean. Cool on a cooling rack. 
4. Poke evenly spaced holes in the cake with the end of a wooden spoon.
5. In a small saucepan, heat peanut butter, butter, and water to make peanut butter sauce. Stir until the peanut butter is melted and drips easily off a spoon.
6. Reserve 2 tablespoons of the peanut butter sauce and pour the remaining amount over the cake.
7. Put in refrigerator to set. (about 20 minutes)
8. Meanwhile make the frosting by mixing powdered sugar, butter, vanilla, and milk together. Add more milk, if needed to get a spreadable consistency.
9. Remove cake from refrigerator and spread the frosting on top of the cake. 
10. Decorate cake by drizzling with reserved peanut butter sauce and chocolate sauce. Then sprinkle chopped peanuts over top of cake.

If you're a fan of doctored cake recipes, make sure to give these a try:

• Earthquake Cake
• Pumpkin Crunch Cake
• Toasted Coconut Sour Cream Cake
• Grasshopper Poke Cake
• Banana Pudding Poke Cake