cranberry bliss bars

minus the drive through

• 2 sticks butter, melted

• 1 1/2 cups brown sugar

• 2 eggs

• 1 tsp vanilla

• 1 tbs orange zest

• 1/2 tsp ground ginger

• 1 tsp baking powder

• 1/2 tsp salt

• 2 cups flour

• 2 cups white chocolate chips, divided

• 3/4 cup Craisins

Preheat oven to 250. Line a 13x9” baking pan with parchment paper.

Beat melted butter and brown sugar until combined. Add eggs, orange zest, vanilla, ginger, baking powder, salt, and flour and mix until just combined. Fold in 1 cup white chocolate chips and Craisins.

Press into prepared pan and bake for 18-22 minutes until just set. Allow bars to cool completely.

Melt 1 cup white chocolate chips and drizzle over bars before slicing.

buckeyes

• 1 cup peanut butter

• 1/4 cup butter, softened

• 1 cup powdered sugar

• 2 cups Rice Krispies cereal (if not using a mixer, crush slightly by hand before adding)

• 2 cups chocolate chips (any flavor)

• 2 tbs butter

Line a cookie sheet with parchment or wax paper. Combine peanut butter, 1/4 cup butter, and powdered sugar until smooth. Stir in cereal. Shape into balls and refrigerate for at least 30 minutes.

Melt the chocolate and 2 tbs butter. Drizzle over or dip balls, and chill until chocolate is no longer glossy.

one bowl lemon muffins

they’re healthy! ish.

• 1 3/4 cups flour

• 3/4 cup Greek yogurt

• juice of 2 lemons

• zest of 1 lemon

• 2/3 cup sugar

• 1 tsp vanilla

• 1/3 cup olive oil

• 4 tsp baking powder

• optional: 1/4 cup raspberries or blueberries

• optional: 1/2 cup powdered sugar and 1 tbs. milk to make a glaze

Preheat oven to 350. Line or grease a 12-muffin tin.

Combine all ingredients except for flour and baking powder in a large bowl. Fold in flour and baking powder. Fold in berries if using.

Bake for 20-25 minutes or until a toothpick comes out clean. Once cool, top with glaze if desired.

peanut butter blossoms

these might be my favorite Christmas cookies.

• 1 1/4 cup all-purpose flour

• 1/2 tsp baking soda

• 1/2 cup (one stick) butter, softened

• 1/2 cup packed brown sugar

• 1/4 cup granulated sugar (plus another 1/4 cup for coating the cookies)

• 1 egg

• 3/4 cup creamy peanut butter

• 1 tsp vanilla extract

• 24 Hershey kisses (pro tip: place in the freezer while you bake the cookies)

Combine the dry ingredients. In a mixing bowl, cream the butter and sugars until smooth. Add the egg and mix, and then add the vanilla and peanut butter. Slowly mix in the dry ingredients.

Cover the bowl and chill the dough for at least one hour.

Preheat the oven to 350. Line your baking sheets with silicone mats or parchment paper.

Roll the dough into 1-tbs. balls. Coat in sugar, place on baking sheet, and press down slightly. Give yourself about 2 inches of space between each cookie. Bake for 9-11 minutes, until the tops of the cookies just start to crack. Allow them to cool on the baking sheet for 5 minutes before pressing a Hershey kiss into each one. Remove from baking sheet and allow to cool fully.

brownies

no boxed mix here.

• 1 1/3 cups flour

• 2 cups sugar

• 3/4 cup cocoa powder

• 1 tsp baking powder

• 1/2 tsp salt

• 2/3 cup vegetable oil

• 3 eggs

• 2 tsp vanilla

Coat a 13x9 pan with baking spray. Whisk together flour, sugar, salt, cocoa, baking powder, and salt. In another bowl, combine oil, eggs, and vanilla; add to dry ingredients and mix until just combined.

Bake at 350° for 28 minutes or until centers are dry.