Chocolate Peppermint Stick Ice Cream Cake

This Chocolate Peppermint Stick Ice Cream Cake is the perfect combination of a chocolate cookie crust, creamy 

peppermint ice cream and crunchy peppermint pieces to make one delightful holiday dessert!

When my sons were very young we started a tradition with my parents to have a fun and festive Christmas Eve celebration. Instead of fixing a big dinner, we each pick a few of our favorite appetizers and make a big spread to snack on all night long. We watch our favorite holiday movies, play board games, and simply enjoy each other’s company. A few years back I decided to add to our tradition and surprise everyone with a special new recipe for dessert. This Chocolate Peppermint Stick Ice Cream Cake is one dessert that is easy to make and is adored by the whole family. It tastes like Christmas and is beautiful too!

Holiday Celebrations with KING’S HAWAIIAN® and Walmart #HostWithKH

This blog post was sponsored by KING’S HAWAIIAN® but the opinions are all my own.

This coming week is going to be a busy one around here! Of course I know that Christmas is just over a week away, but I've got a lot of holiday parties to plan and host between now and then. This weekend we have some very dear friends, who are just like family, that are coming over to celebrate with us. I've got lots to do before they get here, so I'm making my to-do list now!

I've already got my menu planned, and it's no surprise that it includes KING’S HAWAIIAN® Sweet Dinner Rolls. I don't think I've ever had any holiday meal where they weren't present at the table! I have much more to buy, including my tableware and a few decorations, and I love that I can shop at my local Walmart for everything that I need. From food to decorations to gifts, Walmart has it all!

Pumpkin Pound Cake with Buttermilk Glaze

This tender and delicious pumpkin pound cake is lightened up so you can feel good about eating dessert this holiday season!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. 
#SamsClubMag #CollectiveBias

With all of the get together's and parties this holiday season, it's inevitable that we will have leftovers! I have always been one to get creative and turn them into something new and exciting so that my kids will eat them. There is no way they will go for eating Thanksgiving dinner three days in a row. I know you all feel the same way!  Whether I'm making open faced turkey sandwiches piled high with mashed potatoes and gravy, or turning that leftover honey ham into breakfast omelets, I make sure no leftover gets left behind. 

I also try to make sure that we eat healthy during the holiday season. There are cookies and candy and fudge to be eaten, and I think it's fine to have those treats in moderation. But I also want my family to eat their fruits and veggies and drink plenty of water and try to eat clean when we can. 

Milk Chocolate Hazelnut Pie

Creamy milk chocolate and crunchy hazelnuts make the perfect pairing in this decadent and delicious holiday pie!

Friends, I am so excited to share with you that I'm guest posting over at Better Homes & Gardens Delish Dish Blog today! I'm sharing the recipe for this amazing Milk Chocolate Hazelnut Pie and believe me, you don't want to miss it!

This pie is my twist on BHG’s Dark Chocolate Pecan Pie. Head over to the Delish Dish blog now and read my post here!

Holiday KitchenAid Giveaway!!

I have a surprise for you all! I am SO excited to be part of an amazing giveaway with a group of wonderful bloggers!!

Just in time for the holidays, enter to win a gorgeous KitchenAid 4.5-quart stand mixer, plus a mixer decal of your choice courtesy of The House of Smiths Designs! 

Give this beauty as a gift, or keep it for yourself. It's all up to you! Enter via the Rafflecopter below. 

Good luck everyone!

a Rafflecopter giveaway

The giveaway runs November 18th to the 27th. One winner will be chosen and announced through Rafflecopter and notified by email on November 28th. The winner will have 24 hours to respond before another winner is chosen. This giveaway is open to US/Canada residents only.

Peach Tart

Just in time for the 4th of July I made you a treat! A fresh peach tart to be exact. This really is the perfect dessert combo...sweet, juicy peaches on top of a crunchy yet tender crust. Words don't do it justice, you need to try it for yourself!

My official taste tester, aka my oldest son, could hardly wait for the tart to cool so he could try a piece. Thankfully the wait was worth it. He scored it a 12 out of 10! :)

The best part about this tart is it's actually very easy to make. Just a handful of ingredients and you're on your way to the perfect dessert for your holiday. Add a scoop of vanilla ice cream or top it with fresh whipped cream for an extra special touch!

Peach Tart
Recipe written by The Chef Next Door
Print this recipe

Ingredients:
1/4 cup coconut flour
1 cup  all-purpose flour
1/2 cup light brown sugar, packed and divided
6 Tbsp unsalted butter, cold and cut into cubes
1 egg yolk
1/4 tsp salt
3 large fresh peaches, pitted and thinly sliced
Zest of one small orange
2 Tbsp orange marmalade 

Preheat the oven to 400 degrees . Place both flours, 1/4 cup of the brown sugar, butter cubes, egg and salt into a food processor and pulse until the mixture forms coarse crumbs. Add 1 to 2 tablespoons of water, depending on how dry the dough is. (It should not be too wet, it should feel like sand between your fingers) Press the mixture into a 9-inch tart pan with a removable bottom.

In a medium bowl toss the sliced peaches with the remaining 1/4 cup of brown sugar and the orange zest. Arrange the peach slices in the tart pan in 3 circles, starting closest to the outer edge, alternating the direction of the slices with each circle. Bake at 400 degrees for 35-40 minutes on the middle rack, until crust is lightly browned and the peaches are tender.

In a small bowl combine the marmalade with a tablespoon of water. Using a pastry brush, brush the mixture gently over the top of the peaches. Cool the tart completely on a wire rack before slicing and serving.

Bon Appetit!

Holiday Fruit Cookies

It's hard to believe Christmas is just 12 days away! I still have shopping to do and all the presents to wrap, but I'm not stressing about it. Not yet anyway.

Somehow, like every other year, I will get it done. It may be finished late on Christmas Eve, but by golly it will get done.

Right now I'm too focused on baking yummy things in my kitchen. I'm obsessed with Christmas cookies, fudge, cake, and anything else I can get my hands on! My intent is to bake all of these goodies and then pack them up and give to family and friends. 

That's my intention. Right now I'm eating everything. I think I need an intervention.

Anyway, let's talk cookies. I was going through some of my grandma's old recipes and came across one for a holiday fruitcake. It suddenly struck me that I wanted to try and make a fruitcake like cookie. Only better than a fruitcake. Thanks Grandma for the inspiration! This cookie is amazing, if I do say so myself. And oh so easy too.

I've ate 5 of them today, but who's counting?

I'm also entering these Holiday Fruit Cookies in the Creative Holiday Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups! Wish me luck!

Ingredients:
1 cup softened butter
2 cups brown sugar
2 eggs
1/2 cup buttermilk
3 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups roughly chopped pecans
2 cups chopped pitted dates
2 cups candied cherries, each cut in half

Directions:
In the bowl of a stand mixer, cream the butter and brown sugar together. Add the eggs, one at a time, then the buttermilk.

Sift together the flour, baking soda and salt. Slowly add the flour mixture to the wet ingredients, a cup at a time, until well blended.

With a wooden spoon, add the pecans, candied cherries and dates and mix until combined.

Chill the dough for one hour. 

Preheat the oven to 350 degrees. Drop tablespoons of dough on a parchment lined baking sheet and bake for 15 minutes, or until browned on the edges. Centers will still be slightly soft. Cool on baking sheet for 2 minutes, then remove to a cooling rack and cool completely.

Bon Appetit!