Imperial Chocolate Cherry Cookies


Day 10 of #Choctoberfest!! First I need to start with I received free product from Imperial Sugar in exchange for a post all the opinions are my own.

What better way to use Imperial Sugar then making a Chocolate sugar cookie, but plain chocolate sugar cookies were well just a little to plain so I had to add some cherries to push this one over the top. These little gems will be the center pieces of my Christmas Cookie platters this year. Don’t the look like Roudolph noses??? Yes, I know Christmas is still I few days away but I like to plan ahead. Pour yourself an Ice Cold Glass of Milk and let’s get started.

Preheat oven to 375 degrees and line three baking sheets with parchment paper, set aside.

2 cups flour

1 tsp baking soda

1/4 tsp salt

1 (4oz) package Unsweetened Chocolate

1/2 cup butter

8 ounces Cream cheese, softened and cubed

1-1/4 cups Imperial Sugar, divided

1 egg room temperature

1 tsp vanilla

1 can cherry pie filling

1/2 tsp almond extract

Mix flour, baking soda and salt in a small bowl, set aside. Microwave chocolate and butter in a large microwave safe bowl for 2 minutes. Stir until chocolate is completely melted. Add cream cheese and continue to stir until cream cheese is completely melted. Stir in 1 cup sugar, egg, and vanilla. Add flour mixture and mix well. Place Dough in fridge for about 20 minutes.

Roll dough into one inch balls and then roll into a bowl filled with your remaining 1/4 cup of Imperial Sugar and place on already prepared baking sheet. Press your thumb into center of each cookie.

In a small bowl mix cherry pie filling with almond extract.

Into the center of each cookie fill indentation with one cherry.

Bake 8-10 minutes at 375 degrees. Cool one minute on baking tray and then move to cooling rack to let cool completely. ENJOY! 🙂


Monster Brookies


Today is Day 3 of #Choctoberfest and I am so excited to share my first recipe with you all. Today was just one of those days where cookies sounded great but so did brownies. What was I suppose to do when I could NOT decide??? Make both of course!!! These Brookies tasted great on their own but as my boys figured out the tasted even better warm with a scoop of ice cream on top!! However you prefer them you are going to love them!! ENJOY!! 🙂

Preheat oven to 350 degrees. Line with parchment paper one 9×13 baking pan and then spray lightly with nonstick spray and set aside.

Brownie Layer

1/2 cup butter, melted

1 cup   Imperial Sugar

2 cold eggs

1 tsp vanilla

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1/2 tsp baking powder

Melt butter and then stir sugar into melted butter. In a medium bowl add eggs. Add a little bit of your butter sugar mixture to eggs and beat with a wooden spoon so not to temper your eggs. Add the rest of your butter sugar mixture to egg bowl and stir till combined. Pour in vanilla, then cocoa, flour, salt and baking powder. Stir until combined well and then pour into your already prepared 9×13 baking dish. Now you are ready to make your Monster cookie layer…..

Monster Cookie

1/2 cup butter, softened

3/4 cups Imperial Sugar

2 Tbsp brown sugar

1 egg

1/2 tsp vanilla

1 cup plus 2 Tbsp flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup M&M candies

1/4 cup chocolate chips

1/4 cup peanut butter chips

1/4 cup shredded coconut

In bowl of mixer add butter and Imperial Sugar, Cream together the butter and the sugar. Add vanilla and egg, cream again until smooth. Add flour, baking soda and salt, stir until combined. Add M&M’s chocolate and peanut butter chips and coconut and stir until combined. With a 1 Tbsp cookie scoop drop “scoops” of your monster cookie dough on top of your already prepared brownie mix. Gently push your cookie into your brownie.

Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center removes clean. Let cool on wire rack 15-20 minutes , remove from pan and continue cool. ENJOY!


Peaches and Cream Instant Oatmeal Cookies


Adapted from

Preheat oven to 350 degrees. Line cookie sheets with parchment paper

2 cups butter, softened

2 cups light brown sugar

1-1/3 cups sugar

4 eggs, room temperature

2 tsp vanilla

1 tsp salt

4-1/2 cups flour

2 tsp baking soda

1 (6ounce) box instant vanilla pudding mix

16  (1.23ounce)packets of peaches and cream instant oatmeal

2-2/3 cups white chocolate chips

in bowl of mixer place butter, brown sugar, sugar, eggs and vanilla. Beat until combined well. Add salt, flour, baking soda, pudding mix and oatmeal packets, Beat until mixed well. Stir in white chocolate chips.

Place dough in the fridge for 1 hour to chill.

With a 1 Tbsp cookie scoop drop cookie dough on to parchment paper lined cookie sheets and bake at 350 degrees for 9 to 11 minutes.

Should make 9 dozen cookies

Double Chocolate MandM Cookies


Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

1-1/2 cups sugar

1-12 ounce (2cups)  package of M&M baking chips

1/4 tsp salt

3/4 tsp baking soda

2 cups flour

2 tsp vanilla

2/3 cups cocoa powder

1 cup butter, softened to room temperature

2 eggs, room temperature

In a bowl stir together flour, cocoa, baking soda and salt, set aside.

In bowl of mixer beat butter, sugar, eggs, and vanilla until fluffy. Gradually add flour mixture, beating well. Stir in M&M baking chips with a rubber spatula. With a cookie scoop drop 1 tsp of cookie dough onto prepared cookie sheets. Bake 8 to 10 minutes or just until set. Cool slightly and then remove from cookie sheet onto cooling rack. Cool completely. Makes about 48 or so cookies. ENJOY 🙂

Blackberry Bitter White Chip Cookies



This post is sponsored by Just Hemp Foods. All of the opinions are my own but in return for a recipe post I received a box of their terrific healthy products to play with. 🙂 Thank you so much for the wonderful product and for sponsoring Choctoberfest ❤ Amy~ Crumbs

We have made it to day 6 of Choctoberfest. I can feel my stretchy pants getting tighter so what a better time than now to add a little extra good to my diet, so I won’t be eating salads and veggies for every meal next week to detox from all the yummy sugar and chocolate goodness. After I received my box I thought I better educate myself first…Just Hemps Foods 50% protein powder is “a plant based protein powder that is rich in essential amino acids, vitamins and minerals”. Don’t worry there is no THC in this product and it is gluten, soy and lactose free!! How could I go wrong adding this to my cookies?? The answer… I couldn’t!!

Cookie Recipe:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside while you make your cookie dough.

2 cups flour

1/4 cup Just Hemp Foods 50% Hemp protein powder

If you choose to use just flour, use 2-1/4 cups flour and omit the hemp protein powder)

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp cream of tarter

1/4 tsp salt

1/2 cup butter, room temperature

1/2 cup imperial sugar

1/2 cup brown sugar

1 egg plus 1 egg yolk, room temperature

1 tsp vanilla

1/4 tsp almond extract

About 4 tbsp Seedless blackberry Jam

3/4 cup Ghirardelli bitter sweet chocolate chips

3/4 cup Ghirardelli white chocolate chips

In a medium size bowl combine all of your dry ingredients and set aside for a moment.

In bowl of a mixer place butter, Imperial sugar and brown sugar, cream together until combined and fluffy. Add egg plus extra yolk vanilla and almond extract and beat until combined well. Add dry ingredients that you have already mixed together in a bowl to bowl of mixer and beat until combined. Stir in your bitter chocolate chips and white chips.

Separate your dough into quarters drop jelly into each quarter of dough in about 1 tsp dallops so you have about a Tbsp of jam in each quarter of dough. “Cut” in the jam to your dough with a butter knife, you do not want to stir the jam in because your cookie dough will just turn purple you want sort of a swirl.

Drop cookie dough onto your parchment lined cookie sheets using a 1 Tbsp cookie scoop. Bake at 350 degrees 12-16 minutes. Remove from oven once baked and then slide onto cooling racks to cool completely. Your cookies are baked when they are slightly golden around the edges.


My Cookie jar is now full and happy and I am satisfied knowing that my boys are getting a little of the good stuff with them.

Thank you so much Just Hemp Foods!!




Ghirardelli Skillet Cookie


Preheat oven to 350 degrees, use 2 of the Tbsp of softened butter to grease one cast iron skillet I believe mine is a 9 inch round cast iron skillet.

10 Tbsp spoons of butter, softened (8Tbsp for your cookie and 2 Tbsp to grease your skillet)

1/2 cup sugar

1/2 cup light  brown sugar, packed

1 egg, room temperature

2 tsp vanilla extract

1-1/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 cup Ghirardelli bittersweet chips

vanilla ice cream

Ghirardelli chocolate sauce

In bowl of mixer cream butter and sugars together, add egg and vanilla and beat until combined well.

In a small bowl mix flour, baking soda and salt. Add flour mixture to butter mixture and beat until mixed together.\

Add bittersweet chips and stir in with a rubber spatula. Spread cookie dough into your already prepared cast iron skillet.

Bake at 350 degrees, for 20-25 minutes mine took 25 minutes or until cookie is crisp around edges and golden brown.

Let cool completely or let cool for about 15 minutes and serve warm with a scoop of vanilla ice cream and a Ghirardelli chocolate drizzle.ENJOY 🙂





Preheat oven to 400 degrees. Line 4 cookie sheets with parchment paper.

1-1/2 cups sugar

1/2 cup butter, room temperature

1/2 cup butter flavored shortening

2 eggs

2-3/4 cups self rising flour

1/4 cup sugar

2 tsp cinnamon

Mix 1-1/2 cups sugar, butter, shortening and eggs in mixer on medium speed. stir in flour until dough forms.

Shape dough into 1 Tbsp balls.

In a bowl mix 1/4 cup sugar and cinnamon

Roll cookie balls into cinnamon sugar and place on prepared cookie sheets about 2 inches apart.

Bake at 400 degrees for 8-10 minutes. Remove from cookie sheet and let cool on wire rack.

Makes about 4 dozen cookies

Cookies and Cream Ice Cream Cake


Preheat oven to 350 Degrees. Grease and flour two 9 inch round cake pans,set aside. Line a third 9 inch round cake pan with parchment paper.

Filling (ice cream layer)

1 container (1.5 quarts) cookies and cream ice cream, softened

In the one 9 inch round cake pan that is lined with parchment paper place softened ice cream inside and with back of a large spoon or rubber spatula spread and fill pan with ice cream and then place in the freezer.

Chocolate Cake

2 cups sugar

1-3/4 cup flour

3/4 cup cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs, room temperature

1/2 cup veggie oil

1 cup milk

2 tsp vanilla

1 cup boiling water

In bowl of mixer place, sugar, flour, cocoa powder, baking powder, baking soda and salt, mix until combined well. Add eggs, veggie oil, milk and vanilla mix on medium for 3 minutes, Carefully stir in 1 cup boiling water by hand.

Pour into prepared pans and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center removes clean. Remove from oven and set on wire racks in pan and let cool 10 minutes. Remove from pans and let cool completely.

Whipped Cream Frosting

In a cold bowl of mixer with a cold whisk attachment

1 cup heavy cream

2 Tbsp powdered sugar

1 tsp vanilla

Whisk on medium high until you get a stiff whipped cream

Dark Chocolate Ganache

4 ounces dark chocolate, chopped

1/2 cup heavy whipping cream

1 Tbsp butter

Place Chocolate in a heat proof bowl. In a small pot heat heavy cream and butter to a slow boil. Pour cream mixture over chocolate and stir until smooth. Let cool to room temperature

Assembly and Extra’s

8-10 oreo cookies

Place one layer of cake on cake board and then place your “ice cream’ filling layer on top. On top of the ice cream place your second layer of cake. Frost with whipped cream frosting and place in freezer for 20-30 minutes. This is the perfect time to start ganache. Pour ganache over the top of cake. Decorate with extra whipped cream frosting and oreo cookies. Keep in freezer until ready to serve and ENJOY!! 🙂

Strawberry Pie with a Sugar Cookie Crust


Preheat oven to 375 degrees. Spray one deep dish 9inch pie pan with nonstick spray and set aside


Sugar Cookie Crust

1/2 cup butter, softened

1/3 cup sugar

2 Tbsp heavy cream

1 tsp vanilla

1/4 tsp almond extract

1-1/4 cup flour

1/4 tsp salt

In a stand mixer cream butter and sugar together. Add heavy cream, vanilla and almond extract mix until combined. Add flour and salt and beat until your sugar cookie dough comes together.  Press into the bottom and up the sides of your already prepared pie pan. Bake at 375 degrees for 10-14 minutes or until lightly browned and middle becomes puffy. Let cool completely.

Fresh Strawberry Filling

2 cups water

2 cups sugar

1/4 cup plus 2 Tbsp cornstarch

1 (6oz) package strawberry jello

48 ounces fresh strawberries, cleaned and sliced

In a pot place water, sugar and cornstarch. Bring to a boil while stirring. Continue stirring until mixture becomes thick. Add strawberry jello and continue to stir until dissolved and combined while, remove from heat and place into a bowl, let cool to room temperature. Fold in sliced strawberries with a rubber spatula and then pour into prepared and cooled pie crust. Place in fridge and let set for at least 4 hours before serving. Enjoy with a dallop of whipped cream. 🙂

Grinch Prints


Adapted from: Betty Crocker

Preheat Oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

2 cups Butter

2 cups powdered sugar

3 tsp. peppermint extract

4 egg yolks

green food coloring to get you desired color of “grinchy” green

4-1/2 cups flour

1 tsp baking powder

1/2 tsp salt

2/3 cups dark chocolate chips

2 Tbsp butter

4 tsp corn syrup

30 andes mints cut in half


In bowl of stand mixer cream butter and powdered sugar with mixer on medium speed until becomes fluffy. Beat in extract, yolks and food coloring until blended. On low speed beat in flour, baking powder and salt.

Shape dough into 1 Tbsp balls and place on cookie sheets. With your thumb place a well into the center of each cookie.

Bake 10-12 minutes. Cool 2 minutes on cookie sheets and then transfer to baking rack to cool completely.

In a small sauce pan place chocolate chips and butter. Melt on low, stirring till chips are completely melted and smooth. Remove from heat and add corn syrup let cool about 10 minutes in pot.

Transfer melted chocolate into a piping bag and pipe into center “wells’ of cookies. Top with an andes mint. Enjoy!! 🙂