These easy hot chocolate cookies with marshmallows are simple to make and delicious. They are made with hot cocoa and are a perfect Christmas cookie to take to a holiday party or to give to others.

My family loves hot chocolate, and we love cookies that have hot cocoa in them. I made these hot chocolate cookies for my family, and everyone couldn’t get enough of them. The kids kept asking if they could have one more to eat.

And one of my daughters asked if we could give some to neighbors because they were so delicious and she wanted to share what we had with others. She is so thoughtful and sweet!

This hot chocolate cookies recipe is a perfect treat to give to others during the holidays. The hot cocoa gives them a sweet and chocolatey flavor that is delicious. It’s definitely a cookie that everyone will love.

Before making the hot chocolate cookies, here’s a couple of things to keep in mind:

This recipe calls for mallow bits, not mini marshmallows. If you use mini marshmallows, they won’t work the same and can be a bit of a sticky mess.

I purchase the mallow bits at the grocery store, however, there have been a few times when I went to the store and the mallow bits were out of stock. What I did instead was purchase the hot chocolate with Mallow Bits and used it in my recipe.

And this recipe won’t taste as good if you use a sugar free hot cocoa. So stay away from that and just use a regular hot cocoa mix. Swiss Miss is one of our favorite brands.

The Christmas hot cocoa cookies recipe is below, but first, here are some regularly asked questions when people are wanting to bake cookies.

How Do You Make Chocolate Cookies with Cocoa?

There are a bunch of good recipes out there on how to make chocolate cookies with cocoa. Head over to Food.com for one recipe.

This hot chocolate cookies recipe doesn’t have cocoa powder in them, but they have a chocolatey flavor that comes from the hot cocoa and the chocolate chips. If you want these Christmas hot cocoa cookies to look darker than they are, then you can add one tablespoon of cocoa powder or dark cocoa powder. The hot cocoa cookies recipe is below.

What Is the Best Chocolate Cookie Recipe?

My friends over at Fabulessly Frugal have the best chocolate cookies recipe ever. You have to try them!

Their triple chocolate cookies are not the fastest, easiest, healthiest, or cheapest to make, but they are the most delicious. The cookie recipe includes cocoa, a pound of semi-sweet chocolate, and chocolate chips. It’s heaven for all chocolate lovers!

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This is an easy apple crisp recipe with fresh apples and a crumble topping.  Add ice cream on top of the warm apple crisp to enjoy a delicious fall dessert.

This easy apple crisp recipe is one of my favorite fall desserts. I love the smell of it baking in the oven. And then eating a bite of the warm apple crisp with ice cream on top is just delicious.

This apple crisp recipe has been in my family for years. When I was a child, my mother would make this every fall when apples were in season. Now I make it every fall for my family. We love this family tradition, and this recipe seriously has the best apple crisp topping.

What Are the Best Apples for Apple Crisp?

There are many different apples that can be used for apple crisp, and it’s best to use a mix of apples. For instance, this simple apple crisp recipe below uses Golden Delicious and Granny Smith apples. This gives the apple crisp both a sweet and tart flavor.

Some common types of baking apples include Pink Lady, Granny Smith, Honeycrisp, Braeburn, Jonagold, and Gala.

If you need to peel and cut a bunch of apples, then you’ll love my favorite apple peeler here. It saves you time and makes it fast to peel, core and cut the apples for this delicious apple crisp recipe or for any recipes with apples.

How Do You Make Apple Crisp Not Soggy?

Having soggy apple crisp to eat isn’t very delightful. Here are some tips to make your apple crisp not soggy.

1. Choose apples that are crisp and not overripe or turning mushy.

2. Toss the apples with a little flour or cornstarch before baking the apple crisp.

3. Place the apples in a bowl and sprinkle with sugar. Let it sit for 10-15 minutes. During this time the apples will start to excrete juices. Drain the juice before placing the apples in the baking dish.

4. Try cooking the apples first on the stove and draining the liquid before placing the apples in the pan to bake with the crumble topping.

5. When cooking the apple crisp, DON’T cover it with aluminum foil. The foil doesn’t allow the juices from the apples to evaporate during baking.

6. Don’t leave the apple crisp in the oven as long. The crumble topping is what needs to be cooked, and the apples are delicious when raw and slightly crisp. So take take the apple crisp out of the oven 10-15 minutes early once the crumble topping is browned.

7. However, if you’ve cooked the apple crisp and it’s soggy or runny, you might be able to cook it more to make it less wet. Since the crumble topping is cooked and browned at this point, DO place aluminum foil lightly over the apple crisp and make sure there is space where the steam can escape on the sides. You don’t want the crumble topping to burn. Then bake the apple crisp for 10-15 minutes longer.

Why is My Apple Crisp Dry?

If your apple crisp crumble topping is dry, then chances are you didn’t add enough butter. Butter makes the crumble topping brown and crisp in the oven, so be sure to follow the recipe instructions.

My easy apple crisp recipe below is one I’ve been making in my family for years, and I’ve never had a problem with it being too soggy or the crumble topping too dry. So go ahead and try making this delicious apple crisp recipe for your family and let me know how it turns out.

How Do You Make Apple Crisp from Scratch?

Making apple crisp from scratch is easy to do. The part of the recipe that takes the longest is peeling and slicing the apples.

Here are the steps to make this easy apple crisp recipe with oats and melted butter from scratch:

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This is an easy peach pie recipe with fresh peaches, a graham cracker crust and a sweet and delicious cream cheese filling.

As fall approaches, the weather turns cooler, and fresh peaches are ready to pick off the trees, I enjoy making this easy peach pie recipe. The flavor of the peach filling, cream cheese filling and graham cracker crust together is delicious with each bite.

I also enjoy this fresh peach pie because I have many good memories of eating it with my family as we sit around the table. And I especially love the sounds of how good the pie tastes to my kids as they take those first few bites of peach pie. It’s so cute and memorable!

Not only is this an easy peach pie with a graham cracker crust and cream cheese filling, but it’s one of the best peach pie recipes I’ve eaten. It tastes so good!

I hope you love it as much as my family does!

How Do You Make Peach Pie Filling From Scratch?

It’s quite easy to make a peach filling from scratch. Here’s how to do it:

In a medium pan on the stove, combine 3/4 cup of water, 1 Tablespoon butter, 1 and 3/4 Tablespoons cornstarch, 1/2 cup sugar and 3/4 teaspoon of almond extract. Cook together on medium heat, stirring often, until the filling thickens. This will take about 5-10 minutes. Take the pan off the heat and allow it to cool.

While the filling is cooling, peel and slice 4-5 fresh peaches and then stir them to the filling.

Pour the peach filling on top of the pie.

This recipe makes enough filling for one peach pie. In the recipe at the end of the post, you can print the homemade peach pie recipe, which includes how to make the peach pie filling, as well as the graham cracker crust and the cream filling.

How Do You Make a Peach Pie Less Runny?

Having a soupy peach pie ruins the enjoyment of eating it, so here are some solutions to make a peach pie less runny:

1. Place sliced peaches in a bowl. Sprinkle with sugar and add a pinch of salt, then let it sit for 30 minutes. Place a strainer on top of a sauce pan. Pour the peaches into the strainer and let them sit for 5 minutes while the juices run into the sauce pan.

2. Try adding 1-2 Tablespoons of cornstarch or quick-cooking tapioca to the peach pie filling to help thicken it while it’s baking.

3. Sprinkle a light dusting of flour, ground nuts or graham cracker crumbs to the bottom of the crust. This helps to absorb some of the liquid from the peaches while its baking.

4. Brush the pie dough with a beaten egg white. This forms a layer that helps keep the juices from turning the crust soggy.

5. Pay attention to how long the pie should bake. Sometimes the pie is still runny because it hasn’t baked long enough.

With the fresh peach pie recipe below, only the graham cracker crust is baked. The peach pie filling is thickened with cornstarch on the stove. Then the ingredients are layered in the pie pan but not baked. With the baked graham cracker crust used in this recipe, I haven’t had a problem with soggy peach pie.

Can I Use Canned Peaches Instead of Fresh Fruit?

Yes, you can use canned peaches instead of fresh fruit. Just be sure to drain the canned peaches well.  You can also substitute frozen peaches that are thawed and drained.

To make the change, use equal amounts of canned or frozen peaches to fresh peaches. About one pound of canned or frozen peaches is equal to about three medium peaches.

However, using canned peaches for this easy peach pie recipe will change the taste of it. Fresh peaches will make it taste so much better.

If you want to use canned peaches, try making this Easy Peach Cobber recipe. The recipe specifically calls for canned peaches.

Do You Have to Peel Peaches for Pie?

For this homemade peach pie recipe, I would recommend peeling the peaches. You only have to peel 4-5 fresh peaches.

But you don’t have to peel peaches for peach pie. The skins are edible, and if you are baking a peach pie, the skins will soften when they are baked. However, the texture of the skins will change while baking, so keep that in mind.

Here is how to make this easy peach pie recipe with fresh peaches:

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This easy peach cobbler recipe with canned peaches only take minutes to prep and put in the oven. Add ice cream to top off this warm and delicious dessert.

Our family loves fall desserts, and we love making this easy peach cobbler recipe when the weather starts to turn cool. The smell of peach cobbler with a hint of cinnamon cooking in the oven just gets me excited for fall. I love sitting down at the table with my family as we talk and eat this delicious, warm cobbler with ice cream on the top.

Before sharing this easy canned peach cobbler recipe, here are some questions you might have about peach cobbler:

Can I Used Canned Peaches Instead of Fresh Fruit?

Yes, you definitely can use canned peaches or frozen peaches instead of fresh fruit. About one pound of frozen or canned peaches is approximately three medium peaches.

I’ve made this easy peach cobbler recipe with canned peaches and fresh peaches, and I love it both ways. But to make this dessert really easy and fast, use canned peaches that are drained. It only takes about 10 minutes to prep this recipe for peach cobbler using canned peaches. And the canned peaches is what I refer to in this recipe.

How Do You Know When Peach Cobbler Is Done?

This peach cobbler recipe is cooked for 20 minutes at 350 degrees. You will know the peach cobbler is done when the crust is golden and the batter is no longer bubbling while it cooks.

How Do You Make Peach Cobbler Filling From Scratch?

With this recipe, you don’t need to make a peach cobbler filling. You just place drained, canned peaches (or fresh peaches if desired) on top of the batter before cooking it in the oven.

If you want to make a peach cobbler filling from scratch, then try this fresh peach cobbler recipe over on AllRecipes. It’s quite simple with only five ingredients needed to make the filling.

Here is how to make this easy peach cobbler recipe with canned peaches:

In a 9×12 baking dish, place the cubed butter. Put the baking dish in the oven for about 5 minutes until the butter is melted.

While the butter is melting, prepare the batter. In a medium bowl, combine the flour, sugar, baking powder and salt. Pour in the milk and mix until combined.

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This is an easy homemade strawberry shortcake recipe that really delicious. Add whipped topping and strawberries to the top to make it a perfect summer treat.

I absolutely LOVE this homemade strawberry shortcake recipe because my mother used to make it for me when I was a kid. It is easy to make and tastes delicious! And it is so much better than purchasing the dessert cakes at the grocery store.

Sometimes my mother made her own whipped cream topping (see the recipe below), which tastes so good. But to make it easier, sometimes we purchased the store-bought whipped toppings. Of course, the store-bought whipping cream in the spray can would always end up being sprayed into kids’ mouths as much as it was added to the top of the strawberry shortcakes. Oh, the memories!

I now make this easy strawberry shortcake recipe for my kids and they devour it when it’s placed in front of them. That’s how good it is!

Here are some questions, people sometimes ask about strawberry shortcake.

How do you make strawberry shortcake from scratch?

Here’s how to make my family’s easy strawberry shortcake recipe. All the measurements are in the printable recipe card at the end of the post.

• In a mixing bowl, combine the butter and sugar. Add in the egg and mix.
• In a small separate bowl, combine the flour, baking powder and salt.
• Alternate adding the dry ingredients and milk to the creamed mixture until mixed.
• Add in the vanilla and mix.
• Pour into a greased and floured 9×9 baking pan
• Bake at 375 degrees for 25 minutes.

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These Caramel Cheesecake Bars have a yummy gooey caramel topping, a delicious cheesecake filling and a sweet graham cracker crust. I took the caramel cheesecake bars to a luncheon get together and everyone who tried it said it tasted delicious. The caramel kept dripping off each bar of cheesecake as I took it from the pan and placed it onto a plate. It was quite the challenge to get good pictures of the bars because of the gooey caramel, but it was worth making this sweet treat. I ate more bars than I should have because they were so good. This is a recipe you’ll want to make, so be sure to save it and pin it for later!

One kitchen item I wish I would have had while I was making the caramel was a candy thermometer. Because then I would have known exactly when the caramel reached the temperature of 225 degrees F. But since I didn’t have a candy thermometer, once I thought the caramel had boiled long enough I would drop a small amount of it in cool water to see if it would form a ball. The caramel still turned out being delicious.

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I had extra zucchini from my garden so I made these delicious Zucchini Brownies this week, and my family couldn’t stop eating them. They were so good! My mother-in-law also happen to stop by and we gave her one. She loved it so much that she took a brownie home with her. So these Zucchini Brownies and really yummy! If you have zucchini from the garden you need to use, then be sure to make this recipe for your family. They’ll love it!

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The best soft and chewy snickerdoodles cookie recipe that is coated with cinnamon and sugar.  And it’s an easy snickerdoodle recipe to make!

For the past month, my daughter has been asking me to make snickerdoodle cookies. I made this easy snickerdoodle recipe, and they are so good! They are seriously the best snickerdoodles I’ve ever had! And they are the best soft and chewy snickerdoodles.  We loved them so much that I made them three times within two weeks. Mostly we just ate them, but we did give some away to neighbors too.

Before explaining how to make this snickerdoodle recipe, here are the answers to some questions that are asked regularly about snickerdoodles.

What Is The Difference Between A Sugar Cookie And A Snickerdoodle?

Snickerdoodles are sometimes referred to as sugar cookies, but there is a difference between the two. The main difference is that snickerdoodles are rolled in a cinnamon sugar mixture making them more cinnamon flavored. Sugar cookies don’t have any cinnamon in them.

Another difference is the cream of tartar. When I make sugar cookies, I use cream of tartar. But this is a chewy snickerdoodle recipe without cream of tartar. However, there are sugar cookie recipes that don’t use cream of tarter, and there are snickerdoodle recipes that do use cream of tartar. So it really depends on the recipe when it comes to cream of tartar.

Why Did My Snickerdoodles Go Flat?

There are some reasons that snickerdoodles go flat. Here are a few solutions to help ensure that your snickerdoodles don’t go flat.

Baking with cold dough will prevent the dough from spreading, so be sure to chill the dough for an hour or two before baking.

I roll my dough into a circle, but you could try making the dough taller and more like a cylinder. This will help so the middle of the snickerdoodle cookie stays soft and chewy.

Make sure not to over-cream the butter and sugar mixture in the mixer. Only mix it for a minute or two to make sure it’s combined and to ensure it’s not over-mixed.

Also, adding too little flour can cause cookies to be flat, greasy and crispy. So try adding a little more flour to the recipe.

Can You Freezer Snickerdoodles?

Yes, you can freeze snickerdoodle cookie dough balls.

To do this, first roll the dough into balls, then place them on a cookie sheet and put them in the freezer for 1-2 hours to flash freeze them. Flash freezing helps so the cookie dough balls don’t stick together in one big lump when frozen.

Transfer the cookies to a freezer bag, label the outside and place the bag in the freezer for up to 3 months.

To bake the cookies, thaw them in the refrigerator overnight, then roll the balls in the cinnamon sugar topping. Place them on a cookie sheet prepared with parchment paper and bake them according to the snickerdoodle cookie recipe.

Here is the process how to make the best snickerdoodle cookies. This is a chewy snickerdoodle recipe without cream of tarter.

First, prepare the dough by using the recipe below. Once the snickerdoodle cookie dough is formed, roll the dough into 1-inch balls. Then roll the balls in the cinnamon sugar mixture and place them on a cookie sheet that has been prepared with parchment paper.

Bake cookies at 350 degrees for 8-10 minutes. I always take my cookies out at 8 minutes because I like them really soft and chewy. The snickerdoodles may not look like they are done, but once you take them out and let them sit on the cookie pan for a few minutes, they always turn out just right, which is soft and chewy inside.

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