Hot Cocoa Cookies

I was going to take my sweet time in writing the blog post for these cookies, until last Thursday happened.

Last Thursday I attended a cookie swap mom’s night out with my MOPS group. <link>

There were prizes awarded for best decorated and best tasting.

Guess who brought the best tasting cookie?

If you’re thinking, “Well if it wasn’t you than this is a terrible story.” You’d be right. It was me!

I had shared a Facebook video of some chocolate cookies with marshmallows and chocolate icing and sprinkles on my Facebook page with the caption “I know what I’m making for this year’s cookie exchange!”

And I did! And they were fantastic! They literally taste like a rich cup of hot chocolate, the real stuff.

So now I’m typing this post up on my phone in the Whole Foods parking lot while the boys take a late afternoon nap.

This recipe makes 39 cookies.

Hot Cocoa Cookies

Ingredients for cookies:

  • 1 stick butter
  • 1 bag (12 oz) semi-sweet chocolate chips
  • 1 1/2 C flour
  • 1/4 C cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1 1/4 C brown sugar
  • 1 1/2 tsp vanilla extract
  • Mini marshmallows (2-3 per cookie) or 20 large marshmallows

Ingredients for icing:

  • 2 C powdered sugar
  • 1/4 C cocoa powder
  • 1/2 stick butter, melted
  • 1/4 C hot water
  • 1/2 tsp vanilla extract
  • Sprinkles


  1. In a small saucepan over medium-low heat melt the butter and chocolate. Let cool.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment beat together the eggs, sugar, and vanilla until combined. Add in the melted chocolate and mix well. Slowly incorporate the dry ingredients. Refrigerate an hour to over night.
  4. Preheat the oven to 325 degrees F. Line cookie sheets with silipat mats.
  5. Using a tablespoon measure scoop batter and roll into balls. Place on the prepared baking sheets and gently flatten. Bake 12-15 minutes, until they just start to set.
  6. Meanwhile, cut marshmallows in half.
  7. Remove cookies from the oven and press 4-6 mini marshmallow halves or 1 large marshmallow half on top of each cookie, cut side down. Return to oven for 2-3 minutes.
  8. Allow cookies too cool on the baking sheets.
  9. Make the icing: Combine ingredients and spoon over cooked cookies. Decorate cookies with sprinkles before the icing sets. Allow the finished cookies to cool 30 minutes before storing and serving.

*This recipe is adapted from Glory at*

Hot Cocoa Cookies | Sew You Think You Can Cook |

#BundtBakers: Birthday Bundts

4ae7b-bundtbakerspostToday is the first #BundtBakers post of the new year! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

The first theme of the year is quite fun – birthday bundts. A big thank you to Sue of Palatable Pastime for this creative theme. You’ll be sure to find a cake recipe or three to help celebrate a year of birthdays.

My first thought was Funfetti. Nothing says Happy Birthday quite like sprinkles! And it looks like a few bakers went in that direction.

My second thought was, hey, it’s my husband’s birthday! And not just any birthday. The big 3-0! (Earlier this month, not today.)

My husband greatly enjoys Oreos and will order a cookies and cream milkshake over any other flavor 90% of the time. There’s a reason we don’t buy those cream filled chocolate cookie sandwiches – they’d be gone in two days!

I knew a cookies and cream birthday cake would be quite appropriate. But that meant I had to buy that blue package of cookies. Without hesitation, my husband opened up the seal. I told them the cookies were for his birthday cake, a cookies and cream cake! His response was priceless, “No, I’m just going to have regular cake because there won’t be any Oreos.”

With funfetti still on my mind, I simply added some rainbow sprinkles to the cake! So fun. If you have an Oreo lover in your family, this Cookies and Cream Sprinkle Bundt Cake is sure to please on their special day.

Decorating cakes is not my strong suit – another reason I love bundt cakes, the cake mold is typically all the beauty a cake needs. But, we’re talking birthday cake and birthday cake requires frosting. I used my simplest bundt mold and my novice frosting skills. I thought it’d be fun to put sprinkles on the outside of the cake to reflect the funfetti nature inside, but the result was a cake that looked like a donut. Not that donuts are bad (they’re not!). So I scraped it off, mixed in some more sprinkles and refrosted. I decided to top the cake instead with some extra crushed up Oreos. I was much happier with the new finished result.


There are two comments I’m going to make about this cake that I don’t think I’ve ever made before. 1 – This cake tasted better after two or three days than it did day of baking. 2 – I liked the frosting more than the cake! Seriously, that last comment blows my mind. Frosting is my least favorite part of cakes and why I don’t normally make one for my bundts. But, you guys, this frosting is amazing! I still have the extras in the fridge and I’m seriously tempted to dip some Oreos into for a serious sweet tooth fix.

Cookies and Cream Sprinkle Bundt Cake for #BundtBakers from Sew You Think You Can Cook (2)

Cookies and Cream Sprinkle Bundt Cake

Ingredients for cake:

  • 1 stick butter, softened
  • 1/2 C canola oil
  • 2 C sugar
  • 3 C flour
  • 1 tbsp baking powder
  • 3/4 C buttermilk
  • 1/4 C heavy cream
  • 1 tsp vanilla extract
  • 5 egg whites, beaten to soft peaks
  • 7 Oreo cookies, chopped
  • 4 tbsp rainbow sprinkles

Ingredients for frosting:

  • 2 sticks butter, softened
  • 4 – 4 1/2 C powdered sugar
  • 1 – 2 tbsp vanilla extract
  • 3 – 4 tbsp heavy cream
  • 6 Oreo cookies, chopped
  • sprinkles (optional)


  1. Preheat oven to 350 degrees F. Generously grease a bundt pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugar.
  3. Sift flour and baking powder into a large bowl.
  4. Combine buttermilk, heavy cream, and vanilla extract in a measuring cup.
  5. Alternate adding the dry ingredients and the liquid ingredients to the stand mixer, beginning and ending with the dry. Remove the paddle attachment and fold in the egg whites with a spatula. Fold in the crushed Oreos and the sprinkles. Pour batter into prepared bundt pan.
  6. Bake 60 – 65 minutes, until a cake tester comes out cleanly. Allow cake to cool at least one hour before unmolding.
  7. Make frosting: In the bowl of a stand mixer fitted with the whisk attachment, mix together all of the ingredients until desired consistency and sweetness is reached. Frost cooled cake. Garnish with extra Oreos.

*This recipe is modified from Monique at *

Cookies and Cream Sprinkle Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Banana Bundt Cake with Vanilla Caramel Glaze from All That’s Left Are the Crumbs

Birthday Buttered Rum Cake from Faith Hope Love and Luck Survive Despite a Whiskered Accomplice

Bundt Cake de Bollo, Canela y Nutella from La Mejor Manera de Hacer

Confetti Birthday Bundt Cake fromPalatable Pastime

Confetti Lime and Cheese Bundt Cake from Bizcocheando

Doughnut Funfetti Bundt Cake from Kids and Chic

Eggnog Bundt with Hot Buttered Rum Sauce from A Day in the Life on the Farm

Lemon and Prosecco Bundt from Food Lust People Love

Piñata Birthday Bundt Cake from Patty’s Cake

Piñata Bundt Cake from I Love Bundt Cakes

Sugar Cookie Bundt Cake from Cookaholic Wife

Tropical Birthday Bundt Cake from Basic N Delicious

#BundtBakers: Sprinkles

4ae7b-bundtbakerspostThis month #BundtBakers are baking cakes with sprinkles! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month fun host is Terri of Love and Confections.

Surprisingly, I was stumped by the task. As much as I love Funfetti cake (I used to request it for my birthday in college) I thought, “There has to be something else I could do!” So I reached out to Kate and she provided me with this recipe for Pistachio Cake. Sprinkles BundtTo fit our sprinkles theme I used green sprinkles instead of food coloring. The cake is already a light green thanks to the pistachio pudding so my green sprinkles melted into the cake creating an almost zebra like pattern! I did take a photo of the sprinkles in the batter as proof that I did indeed use sprinkles in my cake! (Photographic evidence to the right.)

This August marks the first in 5 years that Kate and I aren’t making a birthday cake together. (Cue the tears.) Her birthday was last Thursday and mine is in 9 days. If we can’t be together I might as well use her mom’s recipe! And the real reason we (aka I agreed to Kate’s suggestion) chose this pistachio cake is because the birthstone for August is Peridot – a light, bright green. A perfect fit for our August Bundt.

Pistachio Sprinkle Bundt Cake


  • 1 box yellow cake mix
  • 1 box pistachio instant pudding
  • 4 eggs, beaten
  • 1 1/4 C water
  • 1/4 C vegetable oil
  • 1 tsp almond extract, divided use
  • 3/16 C sprinkles, plus more for decoration (optional)
  • 1 1/4 – 1/2 C powdered sugar
  • 3 tbsp milk


  1. Preheat oven to 350 degrees F. Grease a bundt pan.
  2. In a large bowl whisk together cake mix and instant pudding. Add the eggs, water, oil, and 1/2 tsp almond extract until combined. Gently fold in the sprinkles, if using. Pour batter into prepared bundt pan.
  3. Bake 37-40 minutes until a cake tester comes out cleanly. Allow cake to cool in pan at least 30 minutes before turning out onto a cooling rack.
  4. Make the glaze: whisk together 1 1/4 C powdered sugar, 3 tbsp milk, and 1/2 tsp almond (or vanilla) extract. Add more powdered sugar if a thicker glaze is desired. Pour over completely cooled cake.
  5. Decorate with sprinkles!

Pistachio Sprinkle Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Black Onyx Bundt Cake from Living the Gourmet

Bourbon Walnut Pound Cake from Magnolia Days

Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas

Bundt Cake Extra Chocolateado from la mejor manera de hacer…

Celebration Confetti Bundt Cake from Cali’s Cuisine

Chocolate Chip Cheese Cake from Tea and Scones

Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots

Chocolate Walnut Cake with Sprinkles from FoodJam

Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake

Crazy Coco Bundt Cake from Los Chatos Chefs

Eggless Vanilla Confetti Bundt Cake from SimplyVeggies

Funfetti Bundt Cake from Liv for Cake

Funfetti Bundt Cake from Recipes, Food & Cooking

‘Guild the Lily’ Bundt from Jane’s Adventures in Dinner

Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Jammin’ Jimmies Bundt from Noshing With The Nolands

Nutella Bundt with Nutella Glaze from Food Lust People Love

Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life

Orange Dreamscicle Confetti Cake from Our Good Life

Raspberry Ricotta Bundt Cake from Brunch With Joy

Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections

Sprinkled Jelly Donut Bundt Cake from Making Miracles

Sprinkles of Love Cake from A Day in the Life on the Farm

Strawberry Sprinkled Bundt Cake from The Freshman Cook

Triple Chocolate Zucchini Cake with Sprinkles from Baking and Creating with Avril

Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes

Vanilla Mini Bundts from Passion Kneaded

Watermelon Bundt Cake from Eat, Drink and Be Mighty

Sprinkle Cookies

Today’s cookie recipe comes from my good friend Tara. Tara blogs over at Tara’s Multicultural Table. Tara and I used to live near each other and I would get to taste her food first hand. Now that we have both relocated I’m going to have to make her recipes myself if I want to taste the things that come out of her kitchen. I’m only slightly bitter about this.

When Tara posted these Sprinkle Cookies I pinned them immediately. I was very intrigued by the concept. I’d also never heard of (not that I’m an expert cookie recipes) a cookie recipe that uses cornstarch.

We absolutely loved these cookies! I donated them to a Christmas Cookie Drive earlier this month so I only got to eat one of them. These cookies reminded me of cookie dough – I suspect the cornstarch is to blame for the unique texture. With a variety of sprinkles on the market these could be done to fit any holiday or match any party decor. So bring on the sprinkles, and make some cookies!

Sprinkle Cookies


  • 1 1/2 C flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick butter, softened
  • 3/4 C sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1/4 C sprinkles


  1. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  2. In the bowl of a stand mixer, cream together the butter and sugar. Add egg and mix until incorporated. Add the vanilla extract and mix. Add the dry ingredients in two batches, mixing until combined after each addition. Gently fold in the sprinkles.
  3. Gather cookie dough and roll into a log. Cut into 3 dozen cookies. Roll cookies into a ball and place on a parchment lined cookie sheet. Cover with plastic wrap and place in the fridge for at least an hour.
  4. Preheat oven to 350 degrees F. Remove plastic wrap and bake cookies for 8 minutes – until cooked yet not golden. Allow cookies to cool on the cookie sheet for five minutes before removing to a cooling rack.

*This recipe is adapted from Tara at*

Sprinkle Cookies

SRC: Ghost Sugar Cookies


Today’s Secret Recipe Club post kicks off a week of ghostly treats in preparation for Halloween. I knew that in my search through my assigned blog, Making Miracles, I knew I would be narrowing down my scope to something that would fit into my plan this year. If you were to look at my secret Pinterest board you’d see that I didn’t do a very good job at tunnel vision.

Making Miracles is Rebekah’s blog about “food, family, and making memories.” Her blog started eight years ago to share her experiences at being a surrogate mother. I couldn’t think of a better gift to give to someone than the gift of a child. For six years Rebekah selflessly gave 4 daughters to parents dreaming of having their own children. Making Miracles was the perfect blog title.

Rebekah’s blog has transformed over the years into a very impressive food blog. With the exception of catching her blog during SRC reveal days, I was introduced to Rebekah through the blog event #10DaysofTailgate where together with 10 other bloggers we ate our way through the end of September cheering on our favorite teams. Let me tell you, it was very tempting not to tell her that I was assigned her blog this month.

If you don’t yet know, in the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day!

So back to my recipe searching.

My secret pinterest board is filled with over 25 recipes from Rebekah’s blog, including her pizza dip from #10DaysofTailgate, her buttermilk soaked parmesan baked pork chops, and chocolate chip cookie souffle. But to fit in with my Halloween week, I narrowed it down to quesadillas (either pizza or sweet potato black bean) or sugar cookies. After finding my ghost shaped cookie cutter, I knew I’d be going the cookie route.

This cookie recipe reminded me of my grandmother’s Roll Out Christmas Cookies. Instead of frosting, I put sprinkles on the cookies before baking them. There are two reasons for doing that: 1) that’s what my Busia did and 2) I don’t like frosting on my cookies. These sugar cookies are not overly sweet and that’s what makes them addicting. Without frosting, they’re also perfect for dunking in your coffee!

I halved Rebekah’s recipe and was nervous the dough didn’t come together perfectly, but after chilling in the fridge before rolling it was perfect! Do not skip the chilling step. If the dough gets too warm it’ll stick to the board and rolling pin all too easily. This means, in between throwing the cookies in the oven, put the dough back in the fridge.

While Rebekah likes thick, chewy cookies I’m the opposite and like thin, flaky cookies. I rolled my cookies to 1/4″ thickness until very lightly golden on the edges. This half recipe yielded approximately 4 dozen cookies. The amount you get will vary depending on the size of your cookie cutter(s) and your desired cookie thickness.

Ghost Sugar Cookies


  • 1 1/2 sticks butter, softened
  • 1 C sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • sprinkles (optional)


  1. In the bowl of a stand mixer, cream together butter and sugar. Add eggs one at a time. Add in vanilla.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the flour to the butter in 3 batches.
  4. Wrap dough in plastic wrap and chill in fridge at least one hour.
  5. Preheat oven to 400 degrees F.
  6. Roll dough out on a floured surface. Cut out cookies and place an an ungreased cookie sheet. Sprinkle cookies with sprinkle, if desired. Bake 7 minutes.
  7. Cool cookies on a cooling rack.

*This recipe is adapted from Rebekah at *

Ghost Sugar Cookies

To see the other bloggers who participated in the Secret Recipe Club this month click here: