These gooey butter cookies are perfectly sweet and delicious! They are so easy to make for a holiday dessert or cookie exchange. The main ingredients include yellow cake mix, sugar, butter, and cream cheese with a powdered sugar topping. The result, is the perfect ooey gooey cookie situation. Oh gooey butter, gooey butter, gooey goodness! I have to give a little love to gooey butter since it originated from the St. Louis area along with some other local favorites such as toasted raviolis and thin crust pizza. …
Andes Chocolate Mint Pancakes
These Andes Chocolate Mint Pancakes are the most decadent pancake experience ever! They are perfectly fluffy, chocolatey, minty and loaded with Andes Mint Chips.
Top them with chocolate syrup for a chocolate lover’s dream come true! These are just in time for your holiday brunch and can easily be made into fun Christmas shapes using cookie cutters!
I bought a bag of Andes Mint Chips thinking that I would make some cookies with them. However, my inspiration brought me in 2 different directions.
Stay tuned on Saturated Saturday for Baileys Mint Hot Chocolate as well (what the yum)! I just love Andes Mints so much…they are really addictive and dangerous. They are probably one of the reasons I like going to the Olive Garden…LOL. For some reason, my mind is drifting to the movie, “Monty Python’s Meaning of Life” where the man eats his butt off and explodes after the waiter insists on giving him an after dinner mint. Good stuff indeed. Yes, I’m a bit of a movie dork. More mints please!
Pancake Sunday continues to be a tradition at my house. However, my picky daughters won’t deviate from blueberry pancakes! I can’t say I blame them, but I love experimenting with different flavors. I just love the cakey fluffy goodness and all the different sauce combinations.
I have to say that chocolate and mint is one of my new favorites. I really had fun making different Christmas shapes using cookie cutters. It is such an easy, fun way to make them more festive for the holidays and great for the kids!
More to Love
If you love these Andes Chocolate Mint Pancakes, check out some other Christmas favorites!
-
- Candy Cane Crescent Roll Breakfast Pastry
-
- 5 Ingredient White Chocolate Peppermint Fudge
-
- Soft Gingerbread Cookies
-
- Cookie Dough Truffles
-
- Chocolate Cherry Cookies
-
- Sugar Cookie Martini
-
- Snowflake Martini
-
- Candy Cane Martini
Andes Chocolate Mint Pancakes
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Chocolate Mint Pancakes loaded with Andes Mint Chips and topped with chocolate sauce.
Course:
Breakfast
Servings: 4
Ingredients
- 2 C. Flour
- 1/4 C. Sugar
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 1/2 C. Cocoa Powder
- 2 Tsp. Mint Extract
- 2 C. Milk
- 1 Egg
- 1/3 C. Canola Oil
- 1 1/2 C. Andes Mint Chips
- Chocolate Syrup for topping
Instructions
-
In a large mixing bowl; stir together flour, sugar, baking powder, baking soda and cocoa powder.
-
Add milk, egg, canola oil and mint extract; stir until lumps smooth out.
-
Stir in Andes Mint Chips.
-
Heat a griddle to medium heat and lightly spray with nonstick cooking spray.
-
Add around 1/4 C. of pancake batter to the griddle for each pancake.
-
Cook until top of pancake begins to lightly bubble before flipping.
-
Continue cooking for 2-3 minutes until pancake is lightly browned.
-
Top with chocolate syrup.
-
For cookie cutter pancakes:
-
Lay metal cookie cutters on a heated griddle (Medium/Low Heat)
-
Thoroughly spray inside of cookie cutters and griddle with nonstick cooking spray.
-
Using a teaspoon, add pancake batter to all sections of the cookie cutter until it is completely covered.
-
Don't fill cookie cutters more than half full.
-
Cook until the pancake begins to lightly bubble on the top.
-
Flip the entire cookie cutter over with a spatula.
-
Continue cookie for around 2-3 minutes until the pancake is lightly browned.
-
Using a spatula; place the pancake on a plate and allow to cool slightly before removing the cookie cutter (may need to lightly press in the middle to remove the pancake).
Best Breakfast Egg Casserole
This Best Breakfast Egg Casserole is LOADED with all the best stuff…spinach, mushrooms, sausage, bacon, onions, red peppers, Colby jack cheese and a crescent crust! I will be making this ambrosial casserole as one of my main entrees for Christmas morning brunch. I love that you can prepare this the night before and have more time to enjoy the holiday….
5 Ingredient White Chocolate Peppermint Fudge
This 5 Ingredient White Chocolate Peppermint Fudge is not only delicious, but so fun and EASY to make with your kids! Just throw the white chocolate chips, sweetened condensed milk, butter, and peppermint extract into a bowl and microwave it!
It doesn’t get much easier than that and the results are pure bliss. This fudge will make the perfect, easy Christmas present for your neighbors and coworkers.
This was the perfect recipe to make with my 4 year old daughter. She loved pouring all the ingredients into the bowl and I loved that the ingredients are low risk for epic messy disasters.
Oh boy…check out the mess we had when I tried to teach her to crack an egg! LOL…she keeps asking me if she can crack an egg again and I continue to avoid it like the plague. Does anyone else remember that goofy kids’ show called “Double Dare”?
Well, I keep having nightmares about my kids sliding on their stomachs through the kitchen floor covered in raw eggs.
Okay, I couldn’t resist looking up an episode. HA…they slide through potatoes and sundae syrup in it (close enough to my nightmare). We also had another incident a couple nights ago. My one year old decided to do a “I Love Lucy” reenactment similar to when Lucy smashes grapes with her feet to make wine.
In my case, my daughter stomped on a bowl of cranberries that she dumped all over the kitchen floor (I had just used them to make my Orange Cranberry Mimosa Floats…SOOO Good.)
Well, I am back to writing my posts after hours tonight to avoid collateral damage! 🙂 Hope you have as much fun as I did making this easy recipe with your kids!
HOLIDAY FAVORITES
If you enjoyed this 5 Ingredient White Chocolate Peppermint Fudge, check out some other holiday favorites.
-
- Snowflake Martini
-
- Christmas Sangria
-
- Chocolate Cherry Cookies
-
- White Chocolate Peppermint Bark Cheesecake
-
- Candy Cane Crescent Roll Breakfast Pastry
-
- Caramel Creme Brulee White Russian
-
- Pineapple Orange Creamsicle Mimosas
-
- Gingerbread Martini
Easy White Chocolate Peppermint Fudge
Cook Time
3 mins
Total Time
3 mins
This easy 5 ingredient fudge is cooked in the microwave!
Course:
Dessert
Servings: 12
Ingredients
- 3 1/2 C. White Chocolate Chips
- 1/4 C. Butter
- 1 Can Sweetened Condensed Milk
- 2 Tsp. Peppermint Extract
- Topping:
- Crushed Candy Canes to taste I used around 1/2 C.
Instructions
-
Add white chocolate chips, butter, sweetened condensed milk and peppermint extract to a microwave-safe bowl.
-
Microwave for around 2 and a half minutes (or until chocolate chips are completely melted); stirring halfway through cooking time.
-
Stir until thoroughly combined; pour into a greased 8X8 baking pan.
-
Sprinkle with desired amount of crushed candy canes
-
Lightly press candy canes into the fudge.
-
Refrigerate until firm (around 1-2 hours)
-
Note: A silicone baking dish can be used for best results.
Orange Cranberry Mimosa Floats
Orange Cranberry Mimosa Floats are so beautiful and festive for the holiday season! Just use your favorite bottle of champagne, add some cranberries, orange sherbet and a dash of cranberry juice.
There is no reason to limit yourself …have one for brunch, lunch, dinner, dessert or a snack. The sweet bubbly texture of the champagne is perfection with the sherbet. I don’t think I will be making another mimosa without turning it into a float…another yum situation! …
Slow Cooker White Turkey Chili
This Slow Cooker White Turkey Chili is the perfect way to use up your turkey leftovers! It is the perfect medley of turkey, white beans, veggies and spices with a creamy chicken broth base. I am really thinking about making another turkey for Christmas this year so I can make more of this yummy chili! It really is the perfect winter comfort food.
Anyhow, I am certainly all about easy meals. I don’t think my slow cooker has ever seen more action then it has in the last year. My one year old daughter is a stage 3 clinger, so I have to make my meals as quick and easy as possible. Otherwise, I end up trying to cook while holding her on my hip or having her use my leg as a walking chair.
My parents and in-laws came over on Sunday to help us work on finishing our basement and they really enjoyed this chili. We have officially run out of room for all the girls’ toys! They have taken over every closet, nook and cranny in the entire house. The thought of them getting more toys for Christmas leaves my closets (and me) in tears. Anyhow, fingers crossed that this project is somewhat complete before I really lose my mind. Oh boy…my daughter is now playing with wine bottles in the living room! I guess I should probably go get them before we have an incident.
Did you get your Christmas decorations up yet? I made a sad attempt at it yesterday, but quickly realized that I didn’t have enough lights for the tree. It is now standing half lit, because I haven’t had a chance to get more lights yet. I have also quickly come to the realization that we will probably be opting for large poinsettia flowers in place of ornaments this year. Otherwise, we would need a large gate to keep my tot from tearing down all the ornaments. 🙂
MORE TO LOVE
-
- Leftover Turkey Shepherd’s Pie
-
- Slow Cooker Chicken Tortilla Soup
-
- Slow Cooker Creamy Tortellini Soup
-
- Sugar Cookie Martini
-
- Cookie Dough Truffles
-
- Candy Cane Crescent Roll Breakfast Pastry
-
- Cranberry Orange Bundt Cake
Slow Cooker White Turkey Chili
Prep Time
10 mins
Total Time
10 mins
A perfectly seasoned White Turkey Chili that is easily made in a slow cooker.
Course:
Chili
Servings: 6 servings
Ingredients
- 1 lb. of cooked, shredded turkey can also substitute with ground
- 4 C. Chicken Broth
- 1 1/2 C. Half and Half
- 3 Cans of White Beans
- 1/2 C. Chopped Celery
- 1 Green Pepper; Diced
- 1 C. Yellow Onion; Diced
- 3 Tsp. Minced Garlic
- 2 Tsp. Cumin
- 1 Tsp. Cilantro
- 1 Tsp. White Pepper
- 2 tbsp. Olive Oil
- 1/4 tsp. cayenne pepper
- Garnishments:
- Lime Slices
- Freshly Chopped Cilantro
- shredded Colby Jack Cheese
Instructions
-
In a skillet on medium/high heat; add olive oil and heat until hot. Saute the onion, peppers and garlic together on medium heat for several minutes.
-
Add mixture to a slow cooker.
-
Add all remaining ingredients to your Slow Cooker; Turkey, Chicken Broth, Half and Half, White Beans, Chopped Celery, White Pepper, Cumin, cayenne pepper and Cilantro.
-
Cook on High Heat for around 2 hours or Low Heat for around 4 hours.
-
Garnish with chopped fresh cilantro, colby jack cheese and lime slices.
Salted Caramel Sweet Potato Casserole
This Salted Caramel Sweet Potato Casserole with candied pretzels is the perfect combination of sweet and salty goodness! The sweet potatoes are roasted in the oven, mashed, seasoned, topped with candied pretzels, caramel sauce and coarse ground salt.
The wonderful aroma this gives off in the oven will make your mouth water and beg for a quick taste. This side dish could probably also double as a dessert item with it’s wonderful medley of sweet flavors.
Okay, I have a slight obsession with all things salted caramel right now. I am constantly trying to add these flavors to my drinks, my dishes, my hair products…LOL! Perhaps I will leave the caramel hair products utilization to my daughters. You wouldn’t believe how great a little caramel will hold the hair in place for hours! Anyhow, this is probably one of my favorite new recipes. I absolutely love the way these flavors blend with the natural sweetness of the potatoes. I got the inspiration from this recipe from my Salted Caramel Chocolate Martini that also has crushed pretzels (yumma). Another great thing about this lovely recipe, is that my brother won’t be able to complain about it having nuts on it. This recipe is nut allergy and diverticulosis friendly for everyone to enjoy.
I really made a huge mess while making this! My daughter was fighting her nap-time bad today! I ended up laying her down on the couch with a movie playing and she finally fell asleep. Unfortunately, this meant that I was very leary of waking her up with the noise of my mixer. You will probably find this gross, but I will share anyway. I ended up moving my mixer to the bathroom that is just off the kitchen. Yes, I actually beat together my potatoes on the bathroom counter. The things we have to do as mothers!
Meet the inspiration for this dish, my Salted Caramel Chocolate Martini. This is so great for the holidays! Visit my Saturated Saturday Page for more great cocktail ideas for holiday entertaining including a Caramel Apple Sangria and Slow Cooker Cranberry Mulled Wine.
MORE MENU IDEAS
-
- Crockpot Pumpkin Spice White Hot Chocolate
-
- Butternut Squash Risotto with Apple Cider
-
- Easy Fruit Pizza
-
- Salted Caramel Pumpkin Poke Cake
-
- Caramel Apple Sangria
-
- Candy Cane Crescent Roll Breakfast Pastry
-
- Slow Cooker Garlic Asiago Mashed Potatoes
-
- Slow Cooker Creamy Tortellini Soup
Salted Caramel Sweet Potato Casserole
Cook Time
30 mins
Total Time
30 mins
Sweet Potatoes are roasted in the oven, mashed, seasoned, topped with salted caramel and candied pretzels.
Course:
Side Dish
Servings: 6 servings
Ingredients
- Mashed Sweet Potatoes:
- 7 Large Sweet Potatoes- Roasted
- 1/2 C. Milk
- 1/3 C. Brown Sugar
- 1 Tsp. Ground Cinnamon
- 1/2 Tsp. Nutmeg
- 1/2 Tsp. Ground Ginger
- 2 Tbsp. Margarine
- 2 eggs; beaten
- Topping:
- 1 C. Caramel Sundae sauce
- 1 C. Crushed Pretzels
- 1/4 C. Margarine
- 1/3 C. Brown Sugar
- kosher salt to taste
Instructions
-
Roast Sweet Potatoes in oven; wash skins, poke several times with a fork and place on baking tray.
-
Bake at 400 degrees for around 1 hour until center of the potato is soft enough to mash.
-
Allow potatoes to cool, peel skins off and place in large mixing bowl.
-
Add eggs, milk, margarine, brown sugar, cinnamon, nutmeg and ginger; beat together until smooth.
-
Add mixture to a greased, 9x13 baking pan.
-
Prepare topping:
-
Melt margarine on medium heat, add brown sugar and crushed pretzels; stir until sugar is dissolved.
-
Evenly sprinkle topping over the sweet potatoes.
-
Drizzle with caramel sauce and sprinkle desired amount of sea salt.
-
Bake at 350 degrees for 30 minutes.
Cranberry Bread Pudding with Orange Bourbon Sauce
This Cranberry Bread Pudding with Orange Bourbon Sauce is melt-in-your-mouth delicious! French bread is cubed and soaked in a cinnamon flavored egg mixture with fresh cranberries and white chocolate chips. Oh my… the sauce, the sauce, the sauce! You will want to pour the entire pot of Orange Bourbon Sauce on a single slice of warm bread pudding. Of course, it really can never hurt to throw a splash or two of bourbon in any sauce! Yumma, yumma, yumma…alcohol always tends to find it’s way into all my dishes.
Bread pudding is such a great dessert to make for company and can easily be made ahead of time and heated in the microwave. My bread pudding is probably one of the most requested desserts that I make for the holidays. There are so many different variations that you can make with this basic recipe. Feel free to throw in some of your other favorite fruits for a custom dessert! I can’t stress enough how important it is to have a great sauce on your bread pudding. LOL…my father-in-law admitted to sneaking a few bites of this before I served it to him with the sauce. He later, told on himself by telling me that it was even better with all the toppings! 🙂
I am pretty excited about hosting Thanksgiving again this year. Although, I still haven’t really decided on my menu. When I asked my husband what I should make for dessert, he said this bread pudding. I don’t know, maybe I will have to make this and my Salted Caramel Pumpkin Poke Cake. Hopefully, there won’t be any mini chefs sneaking their own ingredients into the living room again while all this dessert goodness is ensuing.
Cranberry Bread Pudding with Orange Bourbon Sauce
Cook Time
40 mins
Total Time
40 mins
A delicious bread pudding baked with cranberries and white chocolate chips; topped with a delectable orange bourbon sauce.
Course:
Dessert
Servings: 9 -12 Servings
Ingredients
- Bread Pudding:
- 1 loaf of sweet french bread
- 5 Eggs
- 4 C. Whole Milk
- 2 Tsp. Cinnamon
- 1 1/2 C. White Sugar
- 2 Tsp. Vanilla
- 1/2 Tsp. Nutmeg
- 1 C. Fresh or frozen Cranberries
- 1/2 C. White Chocolate Chips
- Sauce:
- 1 Tsp. Cinnamon
- 1/4 C. Bourbon
- 1/2 C. Butter
- 2/3 C. Brown Sugar
- 1 Tsp. Vanilla
- Zest and Juice of half an Orange
Instructions
-
Bread Pudding:
-
Cut french bread into cubes.
-
Place french bread cubes into a greased 13X9' baking pan.
-
In a mixing bowl, whisk together eggs, milk, cinnamon, sugar, vanilla and nutmeg.
-
Pour the egg mixture over the top of the french bread cubes and lightly press down to ensure bread is evenly coated.
-
Sprinkle the cranberries and white chocolate chips over the top of the bread.
-
Allow bread to sit for 10-15 minutes to absorb the egg mixture.
-
Bake for around 35-40 minutes at 350 degrees until the center is set.
-
Prepare Orange Bourbon Sauce:
-
Add butter to a small saucepan and melt on medium/low.
-
Add brown sugar and mix until dissolved and mixture begins to bubble.
-
Add cinnamon, vanilla, orange juice, orange zest and bourbon.
-
Stir continuously for around 3-5 minutes until mixture begins to thicken.
-
Serve bread pudding warm with sauce poured over the top.
-
Garnish with a dollop of whipped cream and lightly sprinkle with cinnamon/sugar.
Eggnog Maple Martini
This Eggnog Maple Martini is the perfect holiday cocktail! The Eggnog is made with the addition of pure maple syrup for an added touch of sweetness. Just add a bit of Rum Chata and Vanilla Vodka for a dreamy, creamy, martini delight! Top off your martini rim with a bit of cinnamon and brown sugar and you will never want plain eggnog again!
I seriously can’t believe that it is Christmas next month and Thanksgiving is in less than 2 weeks. This may have something to do with the fact that we are still having weather in the 60’s here in the St. Louis area. I am definitely not complaining here…I will take it! It is quite the conundrum trying to figure out what the heck to wear everyday. You never know when the cold weather is going to creep up on you. Did I mention that I am also a little bit obsessed with fashion? I would seriously love to start a fashion blog someday, but for now I have my hands full with the social work job, food blog and 2 little kiddos.
Speaking of kiddos, we had another lovely incident last night. I was busy in the kitchen whipping up my favorite baked salmon with pesto and mushroom risotto, when I realized is was way too quiet. My husband peered in the living room and found 2 mini chefs hard at work. They were pouring honey everywhere…well I guess some of it did make it into a pot they stole from the kitchen! My one year old looked like she had the hairdo from “There’s Something About Mary”. My 4 year old must be having cooking withdrawals. I can’t wait to make Christmas cookies with her this year.
Are you still planning your Thanksgiving Day menus? I have a couple of desserts that will knock your guests’ socks off….Pumpkin Amaretto Crème Brulee and Salted Caramel Pumpkin Poke Cake! Mama Mia…these are SO good! I am also going to attempt to take some pictures (pending kiddo cooperation) of my Cranberry Bread Pudding with Orange Bourbon Sauce for next week’s post. May I also suggest pairing one of these dreamy desserts with a nice warm, Spiked Pumpkin Latte? 🙂
Eggnog Maple Martini
Cook Time
10 mins
Total Time
10 mins
An Eggnog and Maple Martini with Rum Chata, Vanilla Vodka and a rim of brown sugar.
Course:
Cocktail
Servings: 6 servings
Ingredients
- Eggnog:
- 6 egg yolks
- 1/3 C. White Sugar
- 2 C. Whole Milk
- 1/4 C. Pure Maple Syrup
- 1 Tsp. Vanilla
- 1/4 Tsp. Nutmeg
- 1/2 Tsp. Cinnamon
- Martini:
- Rum Chata
- Vanilla Vodka
- Brown Sugar/Cinnamon for Garnishment
Instructions
-
To Make the Eggnog:
-
In a large mixing bowl; whisk together egg yolks and sugar.
-
In a small saucepan; add whole milk, maple syrup, vanilla, nutmeg and cinnamon.
-
Stir continuously on medium/high heat until mixture begins to boil.
-
Remove from heat and slowly pour into the egg mixture; whisk together.
-
Return mixture to saucepan on medium heat; continue stirring continuously for around 5 minutes.
-
Strain mixture into a bowl and refrigerate for 4 hours.
-
To Make the Martini:
-
Prepare martini glasses by dipping the rim in maple syrup and then a brown sugar/cinnamon mixture.
-
Add around 1 C. ice to a cocktail shaker.
-
Add 2 parts Eggnog, 1 part Vanilla Vodka, 1 part Rum Chata.
-
Shake vigorously for 1 minute.
-
Pour into prepared martini glasses.
-
Lightly sprinkle top with cinnamon.
Pumpkin Amaretto Creme Brulee
Goodbye boring old Pumpkin Pie…helloooo creamy, delicious and heavenly Pumpkin Amaretto Creme Brulee! Okay, I have discovered my new love for all things pumpkin and I don’t think it’s going away. This Creme Brulee is so much more exciting than that same old pumpkin pie recipe you break out every Thanksgiving. Your guests will be wowed with this one! I love Amaretto and discovered how wonderfully it blends with pumpkin and a hint of cinnamon.
You can make this creamy custard a day ahead of time and break out your kitchen torch come dessert time. There will be no disappointment with this option. I just can’t say enough about how much I love Creme Brulee. It is so versatile and it is really pretty easy to make. I did go through a couple of trials to get this recipe just right before posting it. I have found the perfect consistency and blend of flavors here.
There was only a minimal amount of collateral damage during this recipe development. By that, I mean that I neglected keeping an eye on my children for more than a few minutes while slaving in the kitchen. The result was pandemonium in my living room! Do you ever have the feeling that it is a little too quiet in your house? Well, that is what happened to me. I peeked into into the living room mid stir to find an entire container of cheddar cheese popcorn powder dumped on the ottoman and floor (a small amount made it into their snack bowl)! In hindsight, I wish I would’ve snapped a few pictures for you all. It was a colossal mess indeed. My husband arrived home from work and asked why the ottoman had been relocated to the garage. I kindly replied, that the mini chefs were busy at work today.
More to Love
Fellow Creme Brulee lovers should also also check out my Lemon Creme Brulee. It is one of my first posts, so the pictures aren’t the greatest. However, the recipe is delicious!
Pumpkin Amaretto Creme Brulee
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
A delicious creme brulee with pumpkin and Amaretto.
Course:
Dessert
Servings: 6 servings
Ingredients
- 10 egg yolks
- 2/3 C. White Sugar
- 1/2 Tsp. Cinnamon
- 2 C. Whipping Cream
- 1/3 C. Amaretto
- 3/4 C. Canned Pumpkin
- White Sugar for topping
Instructions
-
Add egg yolks, sugar and cinnamon to mixing bowl; whisk until mixture is combined and thickened.
-
In a small saucepan, heat Whipping Cream and Amaretto to a low boil; stirring continuously.
-
Add pumpkin; continuously whisk on low boil until pumpkin is dissolved into the cream mixture.
-
Remove from heat, slowly add cream to egg yolk mixture and whisk together.
-
Pour mixture into ramekin dishes.
-
Place ramekin dishes onto a roasting pan.
-
Add water to the roasting pan until dishes are half submerged in water.
-
Bake for 20-25 minutes at 350 degrees until center of custard is just set in the middle.
-
Let custard cool in the roasting pan for around 1 hour.
-
Remove from roasting pan and refrigerate for 4 hours before serving.
-
Add a layer of sugar to the tops of the creme brulee.
-
Melt the sugar until lightly browned using a kitchen torch.
I am excited to be a publisher on Yummly! You can easily use the Yum button at the top and bottom of each post to save yummy recipes to your personal recipe box. Check out our Yummly Publisher Page to find even more delicious recipes to Yum.
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