Chocolate Kissed Snowballs

Chocolate SnowballsI love these cookies.

Really love them.

I love them so much that I can’t stop eating them.

But since I’ve jumped in the “bottomless pit of Christmas goodies” with both feet – I figured I might as well make these too! ūüôā

A sweet friend and co-worker first served me some of these goodies way back in the olden days when we were both still in college. She brought them into work one cold December day and I was hooked! (Bless you Miss Donna!)

They often make it into our Christmas line-up and on our Christmas treat plates. They do freeze well – but are divine fresh from the oven when the chocolate inside is gooey and hot! <drooling>

These are perfect on a cold snowy day!

Chocolate Kissed Snowballs

1 cup butter
1/2 cup sugar
1 teaspoon vanilla
2 cup flour
1/4 teaspoon salt
1 cup finely chopped pecans (I have substituted almonds)
5 ounce bag of Hershey Kisses (unwrapped)
powdered sugar for coating

Cream together the butter, sugar and vanilla. Beat until fluffy.  Add the flour, salt, and pecans. Mix well.

Shape about 1 teaspoon of dough around each candy kiss and put on an ungreased cookie sheet. Bake at 375 degrees for about 12 minutes. Don’t let them get too brown!

Remove from the oven and place cookies on cooling racks.  While still slightly warm, roll in powdered sugar.


I’ll linked this post up with Tuesdays at the Table over at All the Small Stuff and Tempt my Tummy Tuesday over at At The Well.

Chocolate Peanut Butter Whoopie Pies

My mom – Nana Shirley – shares another yummy cookie recipe with us today – and it’s no surprise that it involves her favorite peanut butter and chocolate!

chocolate peanut putter whoopie pies

It’s a tradition that I travel to our daughter’s and help “babysit” with grandchildren while their parent’s attend the Home School conference for 2 days.

The responsibilities related to the “babysit” part has changed as the children are growing older, but they still like to eat!

My hubby does not share my love of peanut butter, so this was an ideal opportunity to bake Chocolate-Peanut Butter Whoopie Pies from my “stash” of wanting-to-bake recipes!

I had no marshmallow creme jar in my pantry, but I found a great substitution!  Melting 16 oz marshmallows in 3 Р1/2 Tablespoons white corn syrup in a double boiler equals 1 jar of marshmallow creme! I used the microwave, but stopped & stirred each minute.

The cookies are cake-like. Do put them 2 inches apart to keep the desired shape. The filling could use more peanut butter for taste. Be prepared for some filling strings as you spread it!

This recipe was “Grandkid Taste Tested” – and it passed!

Chocolate-Peanut Butter Whoopie Pies
Makes 30 sandwiches


1 12-oz pkg. miniature semisweet chocolate pieces ( I used regular size, except for sprinkling on top)
2 Tbsp. milk
3/4 cup butter, softened
1/4 cup creamy peanut butter
1 – 1/2 cups sugar
1 tsp.baking soda
1 tsp.baking powder
1/2 tsp. salt
2 eggs
1/2 cup milk
1 tsp. vanilla
1/2 cup unsweetened cocoa powder
3 cups all-purpose flour


1 cup softened butter
1 cup marshmallow creme
2 cups powdered sugar
2 tablespoons milk

Preheat oven to 350 degrees. Set aside 1/4 cup miniature chocolate pieces to sprinkle on cookies.

In microwave-safe bowl combine 1 cup of the chocolate pieces and 2 Tbs. milk. Melt. Set aside.
In bowl beat butter & peanut butter with mixer until combined.

Add sugar, soda, baking powder & salt. Beat. Add eggs, milk, vanilla & melted chocolate. Beat. Add cocoa & flour. Beat. Stir in remaining chocolate pieces.

Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with reserved miniature chocolate bits.
Bake 9 minutes or until tops are set. Cool on sheets 1 minute. Transfer to wire racks to cool completely.

To assemble, spread flat sides of half the cookies with filling. Top with remaining cookies.

Filling: In bowl beat softened butter, creamy peanut butter, marshmallow creme &  powdered sugar with mixer until combined. If needed beat in the milk until spreading consistency.

Chocolate Almond Biscotti

Chocolate biscotti I have never been a big Biscotti fan.

I like my cookies really soft and chewy – not crunchy. That all changed at Christmas when my friend shared some cranberry white chocolate biscotti.


So I thought it was time to give up my foolish prejudice and try some biscotti for ourselves.

Dagmar and I dig up a basic recipe and then played around with it to use the ingredients we have on hand.

The result were these yummy cookies.

Yes, I’m a believer now!

Chocolate Almond Biscotti

1/2 cup butter
2/3 cup white sugar
1/4 cup cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cup flour
1/2 cup slivered almonds
3/4 cup chocolate chips
1/2 teaspoon almond extract

Cream together the butter and sugar with an electric mixer until light and fluffy. Gradually add in the cocoa and baking powder, beat for 2 minutes.

Beat in the eggs one at a time. Add the almond extract. Stir in the flour by hand.

Mix in the almonds and the chocolate chips.

Cover the dough and chill for 15 minutes.

Preheat the oven to 375 degrees. Divide the dough into tow parts and roll each part into a 9 inch long log. Place the logs on a lightly greased cookie sheet , about 4 inches apart. Flatten slightly.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Cool on the cookie sheet for 5 minutes before removing to a wire rack. Cool one hour.

Cut each loaf into 1/2 wide diagonal slices. place slices on an ungreased cookie sheet and bake at 325 degrees for 9 minutes.  Turn the cookies over and bake for another 7-9 minutes.

Cool completely and store in an air tight container.


Ginger Snaps

Ginger Snaps

As you know, I am the Chocolate Lady, yet there are certain non-chocolate recipes that really tempt me. This soft and rich Gingersnap is one of them!

Every Monday morning Dagmar makes a double batch of these delectable cookies and their spicy goodness permeates the house!

She sells them at the Farmer’s Market – where they have quite a following.

Both Matt and Pedro have brought them to the fair and received Outstanding Exhibit Ribbons for them.

Sigh. Just writing this makes me really hungry!


2 cups flour
2 teaspoons soda
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
3/4 cup shortening (we use margarine)
1 cup sugar
1/4 cup molasses (we love black strap – but you can use light)
1 egg

Cream together shortening and sugar. Add molasses and egg.

Sift together the dry ingredients and add to the molasses mixture.

Shape dough into balls and dip in sugar. Place about 2 inches apart on a greased cookie sheet and bake at 350 degrees for 10 minutes.

When done the cookie will have beautiful cracks across the surface.

Remove to a rack to cool.


Snacky Apple Snickerdoodles: A Snack With A Fun Name

Here’s a heart-healthy recipe from Nana that fits right into any fall menu…

Snacky Apple SnickerdoodlesOur family likes to pass magazines around, round-robin style, and it was in one of those magazines that I found this heart-healthy recipe.

Since we hosting a weekly Bible Study, I need to create a different snack each week¬†and since we had some delicious “handed around” apples, this recipe was the perfect fit!

What is a Snickerdoodle?  It is an old-fashioned cookie using basic ingredients much like a sugar cookie, except it is rolled in sugar & cinnamon.

It probably¬†originated in the late 1800’s in New England with people¬†from a German and Dutch background.¬† Unfortunately there is no clue as to how they got their name.

This¬†modern “healthy” recipe has no eggs, uses oil instead of butter and¬†has whole wheat flour. The cookie has a cake-like texture.¬† It’s good with a glass of milk, a cup of coffee, tea or hot chocolate!

Snacky Apple Snickerdoodles Cookie
From: Heart Healthy Magazine
Yield: 36 cookies


1 Cup All-Purpose Flour
1 Cup Whole Wheat Flour
¬Ĺ Cup Non-fat Dry Milk Powder
¬Ĺ tsp. Baking Soda
¬Ĺ tsp. Ground Cinnamon
1 Dash Salt
1 Cup Low-fat Vanilla Yogurt
¬Ĺ Cup Honey
4 Tbs. Unsweetened Applesauce
2 Tbs. Oil
1 Cup Peeled & Diced Raw Apples

2 Tbs. White Sugar
¬Ĺ tsp. Cinnamon

Preheat oven to 375¬įF. In a large bowl, combine flour, milk powder, baking soda, ¬ľ tsp cinnamon, and salt; Set aside.

In a medium bowl, whisk together the yogurt, honey, applesauce, and oil.

Stir the applesauce mixture into the flour mixture all at once, stirring until just combined. Stir in apples until just combined.

Using a rounded tablespoon, spoon dough onto ungreased baking sheets.

Combine sugar and cinnamon to make topping. Sprinkle over dough.

Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.  After cooled they can be stored in freezer containers in the freezer for up to 1 month, if they last that long!

Until next time,