2015 Christmas Cookie Boxes


Well Christmas came and went like a whole season of Parks & Rec AM I RIGHT?  I can't believe I haven't posted anything on here about my cookie boxes! HELLO! 

Well anyway, here it is! 

Here are most of my ingredients. See.. I'm that type of person that likes to take one trip from the car to my kitchen when I come back from the market. Imagine that.....  

Here are most of my ingredients. See.. I'm that type of person that likes to take one trip from the car to my kitchen when I come back from the market. Imagine that.....  

This year was especially stressful for me because I had tons of friends and family asking for Gluten-Free Christmas Cookies.  

Let me just warn you... Gluten-Free and Christmas DO NOT MIX. I used brown rice flour for almost all of my cookie doughs and after making over 6 dozen cookies, I realized that they tasted like sand. BLEH!  

So I had to start from the beginning, toss all of my cookie doughs and get back on track... However, after all of that went down, I'm very happy with how the cookies came out.  



Here they are!  This year I made:

1. Chocolate Salted Rolo Cookies  

2. Peanut Butter Cup Cookies

3. Almond Biscotti

4. S'mores Brownies

5. Cookie Dough Fudge  

5. Jam Spritz Cookies

6. White Chocolate Covered Gingerbread Sticks  

7. Lemon Bars

8. Coconut Macaroons  


Recipes for these babies coming soon!  

If you want tips on managing baking TONS of cookies over a span of 1-2 days, feel free to ask! This is my 3rd year doing it and I feel like I have it down. Uh-oh's and all ;)  


Chocolate Chip Cookie Dough Fudge

Hey friends! So sorry for the long delay of posts- I have had a hectic past few days baking. I will post photos of my baking day very soon!! But for now, here is my addicting recipe to Gluten-Free Chocolate Chip Cookir Dough Fudge. You can sub milk/semi-sweet chocolate for the white chocolate chips if you like. This recipe is extremely easy to make and everyone LOVES it!! 

Better pictures to come. Promise! 



12oz (2 Cups) Good Quality White Chocolate Chips

1 15oz Can Sweetened Condensed Milk

2 Tablespoons Butter

Edible GF Chocolate Chip Cookie Dough



1. Make your eggless edible cookie dough and refrigerate.

2.Line an 8X8 baking dish with wax paper and set aside. 

3. In a medium saucepan, stir together the butter and white chocolate chips on low heat until smooth. Do not stop stirring; you do not want the chocolate to burn. Once smooth, quickly add the sweetened condensed milk, stir for a minute until completely combined and remove from heat.  Quickly grab your chocolate chip cookie dough from the fridge and break off small pieces- about 2/3 of the dough- toss in the saucepan and mix. Careful not to mix for too long- you do not want the dough to melt.  Then pour the fudge into your prepared 8X8 baking dish and top with the rest of your cookie dough, slightly pressing down to even it all out. Cover and refrigerate for at least 1 hours. I refrigerated mine overnight to ensure they set properly. Once fully cooled, cut and enjoy!

Birthday Cake Remix Cookie Cake

I AM SO EXCITED to share with you all this Cold Stone Inspired cookie cake. 

I have always had a strong love for Cold Stone's. It has had a very special place in my heart (And my belly)  because it's where my boyfriend and I had one of our first dates so it'll always have a nostalgic and happy feeling for me. Have you ever met someone that makes every aspect of your life better? It's an amazing feeling... To be with someone that makes you smile bigger, laugh more and enjoy all of your days. Yeah. That's Tony. Tony Ferrari! (Check him out on YouTube! He is INSANELY talented) 

Well anywho! I was inspired by one of my favorite ice cream mixes "Birthday Cake Remix," which is cake batter ice cream, brownies, sprinkles and fudge. This is exactly what I created! 

Cake batter cookie base mixed with fudge brownies, rainbow sprinkles and topped with fudge sauce. This tastes better than any birthday cake I've ever had! I use real cake mix in the dough so it has a sweet, cakey flavor and the brownies and fudge make it to-die-for. The texture is soft and chewy but slightly crispy on the outsides. Just how a cookie cake should be! I promise you- this cookie cake will not disappoint!!!


1 box (18.25 oz) french vanilla cake mix (careful not to grab a 15.9 oz!)

1 tsp baking powder

2 large eggs, at room temperature

1/3 cup vegetable/canola oil

1/2 tsp vanilla extract

1 Cup sprinkles

You will also need:

-5 small brownies, cut into cubes. See my home made Fudge Brownies HERE

-1/3 Container (about 1/2 Cup) of Fudge topping (I used Trader Joes Brand)


1. Preheat oven to 350F. Grease an 8 inch round cake pan (or larger, if desired) and set aside.

2. In a large mixing bowl or a stand mixer with a paddle attachment, mix together the cake mix, baking powder, eggs, oil, vanilla extract until smooth. The batter may be crumbly- keep on mixing! Then using a large spoon or a rubber spatula, fold in the sprinkles and cubed brownies. Press the batter into the prepared cake pan and bake for 18-22 minutes or until very light golden brown. Let cool completely before removing it from the pan.

3. Once cool, add the fudge topping! I used a piping bag and drizzled it over the edges. Woohoo!

Confetti Cookie recipe from: Sallys Baking Addiction

Fudge Brownies

Friends! I am so excited for the next couple days. I have so many amazing recipes I can't wait to share with you all- starting with these Fudge Brownies. As you can see, they are extremely fudge-y, chewy and chocolate-y. Before this photo, I refrigerated them overnight so they are extra firm but keep in mind that if you eat them the day they are made OR if you store them in an airtight container and do not put them in the fridge, they will be even softer and oh-so-delicious. I normally do not bake with box mix anything BUT I have been experimenting with a few things lately... Oops, did I give away a hint as to what i'm posting soon?

Well anyway, my point is- although I do not use it too often, I LOVE boxed brownie mix. Don't you? Doesn't everyone?! 

If you are in the mood to experiment, try these brownies out. They are even better than box mix brownies (yeah, I said it.) and you will for sure WOW a crowd!

P.S. Keep an eye out this weekend for a recipe with these Fudge Brownies inside them!

Man, I am terrible with secrets. STAY TUNED! 


1/2 Cup dark chocolate chips

1/2 Cup semisweet chocolate chips

6 Tbsp salted butter (3/4 of 1 stick of butter)

1/2 Cup granulated sugar

1/2 Cup dark brown sugar, packed

2 eggs, at room temperature

1/2 tsp vanilla extract

1/2 Cup all-purpose flour



1. Preheat your oven to 325F. Line an 8X8 inch baking pan with foil and spray with a non-stick spray. Set aside.

2. In a small saucepan, melt the chocolate chips and butter until smooth, stirring constantly to make sure the chocolate does not burn. Once it is smooth, remove from heat and add the white and brown sugar and mix until smooth again. Pour this mixture into a stand mixer or a larger bowl. Slowly mix in both eggs, vanilla extract and then the flour.

3. Pour the batter into the prepared baking pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. Let cool, cut and enjoy!