Jessica Dillon, Staff

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  1. Peppermint Oreo Truffles


  • 1 16 oz. package regular Oreo cookies
  • 1 8 oz. package cream cheese
  • 1 1/2 teas. peppermint extract
  • 8 oz. melting chocolate, candy coat, OR almond bark (melted)


  1. Crush (whole) Oreos into fine crumbs; place in medium bowl.
  2. Add cream cheese and peppermint extract to the crushed Oreos; mix until well blended.
  3. Refrigerate mixture until firm, about one hour.
  4. Roll cookie mixture into balls, about 1-inch in diameter.
  5. Dip balls in chocolate/candy melt/almond bark; place on wax paper.
  6. Sprinkle with crushed candy canes immediately after placing on wax paper.
  7. Refrigerate until firm, about 1 hour.
  8. Store truffles, covered, in the refrigerator.
  9. Yields about 20-30 truffles.
  10. NOTES:
  11. • Add 1/2 teas. to 1 teas. more peppermint extract for more peppermint flavor
  12. • If you want a drier consistency for the truffle filling, use 4 oz. of cream cheese. You can add more cream cheese, ounce by ounce, to get your desired consistency.
  13. • To help prevent the Oreo mixture from mixing into the white chocolate/candy coat, melt small batches of chocolate/candy coat at a time.


  1. Eggnog Snickerdoodles


  • 1 cup butter, softened
  • 2 1/3 cups sugar, divided
  • 1 egg
  • 1 teaspoon vanilla or rum extract
  • 1 cup eggnog
  • 4 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon ground nutmeg


  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the egg and vanilla.
  3. In a large bowl, sift together the flour, cream of tartar, baking soda and salt.
  4. Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.
  5. Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl.
  6. Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture. Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.


  1. Vegan Pumpkin Ginger Cookies

3/4 cup butter/margarine/vegan margarine softened

  • 1 cup sugar
  • 1/4 C Pumpkin Puree not pumpkin pie filling
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt do not skip the salt, it really brings out the flavor
  • Additional sugar for rolling

Preheat the oven to 350 degrees.

  1. In the bowl of an electric mixer, cream together the softened butter or margarine and sugar until light and fluffy.
  2. Add the pumpkin puree and molasses, mixing until well incorporated.
  3. I like to combine the flour, baking soda and spices with a whisk before adding to the butter mixture.
  4. Do not over mix.
  5. Using a 1-1/2″ cookie scoop, place the dough directly into the sugar. Roll into balls, coating well with the sugar.  *Using the back of a small glass dipped in sugar, press each ball lightly to flatten.
  6. Place onto a cookie sheet about 2″ apart as they will spread.
  7. Bake for approximately 10-12 minutes. You will see them start to form the cracks on top.
  8. They will still be soft so let them cool on the cookie sheet until they firm up a bit
  9. Using a spatula, remove to a cooling rack to finish setting.
  1. Oreo Gingerbread Truffles

1 package of regular golden Oreos or similar sandwich cookies (36 cookies)

  • 1 block cream cheese (8oz), softened
  • 3 Tablespoons molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 bag white melting chocolate
  • 1 package gingerbread man icing transfers
  • 1 package of regular golden Oreos or similar sandwich cookies (36 cookies)
  • 1 block cream cheese (8oz), softened
  • 3 Tablespoons molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 bag white melting chocolate
  • 1 package gingerbread man icing transfers

(makes 20 gingerbread truffles)

Place cookies in blender or food processor and chop until they’ve reached a sand-like consistency.

Pour crushed Oreos into a large mixing bowl. Add softened cream cheese and mix using the stand mixer or hand mixer until well combined.

Mix in the molasses, ginger, and cinnamon.

Place the bowl of batter in the fridge for about 3 hours until it firms up.

Using a small ice cream scoop or melon baller, scoop some of the truffle batters into your hand and roll into an even ball.

Place on a cookie sheet or non-stick silicone baking mat.

Once all the truffle dough is rolled, place in the fridge for about 20 minutes to set.

While the truffle batter sets, prepare the white chocolate. Melt in 15-20 second intervals, stirring in between, until smoothly melted. (Make sure to use a microwave-safe bowl and handle with care, a bowl may be hot).

Dip each truffle into the melted white chocolate, turning until entire surface is coated. Allow excess chocolate to drip back into the bowl.

Place dipped truffles back onto your baking sheet and press one of the gingerbread icing decorations onto the top of each one.

Return finished gingerbread truffles to the fridge for at least 10 minutes to harden.

  1. Dark Chocolate Peppermint Cookies


  • 2 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa sifted
  • 1/4 cup black cocoa powder sifted*
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp peppermint extract optional
  • 1 bag Bright White Candy Melts or white chocolate, melted**
  • crushed candy canes


  1. In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
  3. Chill dough for at least 1 hour or overnight.
  4. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
  5. Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
  6. Cool on pans for 5 mins then transfer to a wire rack to cool completely.
  7. Dip in melted candy melts or white chocolate, place on a parchment-lined baking sheet and sprinkle with crushed candy canes. Allow setting


  1. Rugelach


  • Dough:
  • 2 sticks unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2¼ cups all-purpose flour
  • ½ cup apricot preserves
  • powdered sugar for dusting
  • Filling:
  • ¼ cup ground walnuts
  • 1 tablespoon sugar


  • 1 tablespoon brown sugar
  • ½ teaspoon Dutch-processed cocoa powder
  • ½ teaspoon ground cinnamon



  1. Cream the butter and cream cheese together until smooth. Blend in the vanilla and sugar. Add ½ the flour and mix until almost incorporated. Add the remaining half of flour and mix until it starts to hold together in a dough. Remove the dough to a lightly flour clean surface. Gently form the dough into a ball and divide into three equal parts. Roll each part into a disc and wrap with plastic wrap. Refrigerate the dough for at least 2 hours or overnight.
  2. Blend the filling ingredients together in a small mixing bowl until combined. Set aside.
  3. Preheat the oven to 350 degrees.
  4. Remove one disc of dough and roll out on a lightly floured surface until it is about ⅛ inch thick and 14 inches in diameter. Spread 2 tablespoons apricot preserves around the dough keeping a clean edge around the outside and a 2-inch circle in the center. Sprinkle ⅓ of the filling on the preserves.
  5. Cut the dough with a pizza cutter into quarters. Cut each quarter into three equal pieces. Starting at the wide end, fold over the corners and about ¼ inch of dough. Roll the Rugelach toward the small end taking care not to wrap too tight or use too much pressure. If you push too hard the preserves will squeeze out and burn when baked. Curve the ends down to form a crescent shape and place the cookies on a parchment-lined baking sheet or Silpat Mat. Bake for 25-30 minutes or until lightly browned.
  6. Once cool sprinkle with sifted powdered sugar. Store in an airtight container and enjoy!


  1. Jelly Donuts


    • 1 cup whole milk
    • 2 tablespoons granulated sugar
    • 1 teaspoon salt
    • 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
    • 2 tablespoons warm water
    • 3 1/2 to 3 3/4 cups all-purpose flour plus additional for dusting
    • About 10 cups vegetable oil
    • 2 large eggs, lightly beaten
    • 1/2 cup raspberry, strawberry, or apricot jam
    • Confectioners sugar for dusting
    • 1 2 1/2-inch round cookie cutter
    • 1 deep-fry thermometer


    1. Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm (about 90°F).
    2. While milk is cooling, dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with fresh yeast.)
    3. Pour milk mixture into a large bowl and stir in 2 1/2 cups flour, 2 tablespoons oil, eggs, and yeast mixture with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead dough, incorporating all of the flour from work surface and adding just enough additional flour (if necessary) to keep dough from sticking, until smooth and elastic, 5 to 8 minutes. Transfer dough to another large bowl and sprinkle lightly with additional flour, then cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.
    4. Turn out dough onto a floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cut out rounds with 2-inch cutter. Stretch 1 round to 2 1/2 inches and put 1 teaspoon jam in the center, then stretch another round to 2 1/2 inches and use it to cover jam, pinching edges of rounds firmly together. (Pinching will stretch doughnuts to about 3 inches in diameter.) Make more jelly doughnuts in the same manner.
    5. Cut through filled doughnuts with the floured 21/2-inch cutter, rotating cutter several times to help seal edges. Transfer rounds to a floured kitchen towel, then reroll scraps (only once) and make more jelly doughnuts in the same manner. (If dough shrinks after rerolling, let stand 10 minutes.) Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes.
    6. While doughnuts rise, heat 3 inches oil (about 10 cups) in a deep 4-quart pot until it registers 375°F on the thermometer. Fry doughnuts 2 at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch. (Doughnuts will bob in oil; hold them half submerged with a slotted spoon to brown evenly.) Transfer as cooked to paper towels to drain. Serve warm, dusted with confectioners sugar.



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