If you like Oreos and M&Ms, these are the bars for you.

Is there anyone who doesn’t like Oreos and M&Ms? I hope not. Or you may be reading the wrong blog.

These bars came to be because I was preparing to move and in an effort to clean out my pantry, I started grabbing things that looked like they’d work together.

A stick of butter, 1 egg, 1 cup of brown sugar, and 1 cup flour. Check. I always have those items on hand.

And if you do, you can make these in 5 minutes without a mixer and they’re ready in a half hour. Love pans of bars for that reason. Fast, easy, no dough to chill.

If you don’t have Oreos or M&Ms, shop in your own pantry for what you do have.

Graham crackers, 4-day old leftover chocolate chip cookies that are past their prime, leftover Funsize candy bars from last Easter, the remains of your last impulse buy at Trader Joe’s like chocolate-covered pretzels or that tub of mini peanut butter cups you’ve been snacking on at midnight, or the nearly empty bag of white chocolate chips that you grab a handful of every time you walk past the cupboard.


  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 18 Oreo Cookies, coarsely chopped (I used Oreo Chocolate Birthday Cake Sandwich Cookies; another type of chocolate sandwich cookie may substituted, or about 2 heaping cups of coarsely chopped add-ins including leftover cookies, graham crackers, chocolate-covered pretzels, etc.)
  • about 1/2 cup M&M’s (I used plain, use your favorite flavor or other chopped candy)


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined, don’t overmix.
  5. Stir in the Oreos.

You can find complete recipes of this LOADED M&M OREO COOKIE BARS in



Chocolate Peppermint Crinkle Cookies.
So when my mom, Eden, and I began our Christmas baking last weekend, I figured this was a good chance to snap some new pictures of probably the best cookie ever and give this old post a much-needed makeover.
This crinkle cookie recipe is inspired by a recipe I used at my last baking job – just veganized and with a seasonal twist. Using both peppermint extract and crushed candies, these cookies have an amazing peppermint-y flavor with a nice little crunch in between fudgy chocolate-y bites. Ever since creating this recipe a couple years ago, it’s become a Christmas cookie staple and one more reason that Christmas is quickly becoming my favorite time of year.
I also learned a great little trick, thanks to my mom and Cook’s Illustrated. By coating the cookie first in granulated sugar you allow the cookie surface to dry out quickly before the interior sets, creating more of those beautiful crinkly cracks.
The extra layer of sugar also prevents the powdered sugar from melting into the cookie for that stark white on black visual. You can read about the science behind all that here. It’s pretty cool stuff and I was thrilled to see the difference when testing it out.  Welcome in the season with a couple of these cookies, cup of cocoa, and a warm fire. You’ll be glad you did.

Crinkle Cookies

  • 1 cup dutch-process cocoa powder
  • 2 cups sugar
  • ½ cup vegetable oil
  • ¾ cup applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoon peppermint candies, crushed

Sugar Coating

  • ½ cup granulated sugar
  • ½ cup powdered sugar


  1. In a small bowl combine flour, salt, and baking powder. Set aside.
  2. In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, and extracts until well blended. Fold in crushed peppermints.
  3. Add flour mixture and mix until just combined.
  4. Wrap the dough in plastic wrap and chill for 4 hours.
  5. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  6. Place the granulated and powdered sugars in two separate bowls.
  7. Remove chilled dough and roll into balls about one tablespoon each.
  8. Toss first in the granulated and then second in the powdered sugar, coating fully.
  9. Bake for 12-13 minutes (cookies should be slightly underbaked).
  10. Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.

You can find complete recipes of this CHOCOLATE PEPPERMINT CRINKLE COOKIES in


Spritz Cookies

Spritz Cookies – BEST, buttery, melt-in-your-mouth crumbliest Christmas Spritz cookies ever! Super easy recipe that anyone can bake this holiday season.
I’ve been baking quite a bit lately, thanks to my new KitchenAid 7-Quart Stand Mixer (enter to win here) that my friend at KithenAid sent me. This past weekend, I baked a batch of spritz cookies using my favorite cookie recipe, and they were gone in no time. (Spritz cookies are basically butter cookies made with a cookie press.)
These spritz cookies are beautiful, festive (with holiday-themed sprinkles), but more importantly, they are buttery, melt-in-your-mouth crumbly, and absolutely addictive. I got the original recipe from the packaging of a cookie cutter I bought in Malaysia and adapted the recipe to fit my taste. The recipe yields the BEST homemade cookies ever! To make the spritz cookies, I used a cookie press and chose the Christmas tree pattern.
Everyone who has tasted these cookies can’t stop raving about them, some even told me to start selling these cookies! Try this spritz cookies recipe and I’m sure you’ll love them. Happy baking!


  • 10 oz (280g) unsalted butter, room temperature
  • 1 egg yolk
  • 3 oz powdered sugar + 1 heaping tablespoon sugar (100g)
  • 1/4 teaspoon salt
  • 11 oz (310g) all-purpose flour
  • 4 oz (110g) cornstarch
  • 3 tablespoons milk powder, optional
  • 2 tablespoons full cream milk/whole milk
  • 1/2 teaspoon vanilla extract
  • Holiday-themed sprinkles


  1. Cream the butter with sugar, egg yolk, salt and vanilla extract until fluffy. Add in the milk powder, full milk, and mix well.
  2. Fold in the all-purpose flour and corn starch. Mix until the dough becomes soft and not stick to hands.
  3. Preheat the oven to 350 degree Fahrenheit. Line two baking sheets with parchment paper or silplat. Transfer the cookie dough into the cookie press with your desired pattern. Ratchet the dough out onto the baking sheets. Make sure to leave some space in between the cookies. Top the cookies with some sprinkles and place the baking sheets in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.

You can find complete recipes of this Spritz Cookies in



Little Boy #1 found this cute little Chocolate Covered Strawberry Christmas Tree project in his Clubhouse magazine this month. He begged to make them, and even though I knew I would be cleaning ground up sprinkles out of the my kitchen tile grout until next Christmas, I gave in because, well… it’s CHRISTMAS! #embracethemess #justhisonce
But really this was super fun to do with the boys and really didn’t get too out of control. I helped them each make a few trees one at a time, and I let them pick which color sprinkles and star they wanted to decorate with.


  • 12 ounces dark green candy melts (found at Amazon, Hobby Lobby or Michael’s)
  • 1 pound of strawberries, stems removed
  • 24 Oreo cookies
  • White Icing
  • Sprinkles
  • Candy Stars (order them from Amazon)


  • 2 1/2 cups powdered sugar
  • 3 tablespoons heavy cream
  • Add water by the teaspoon and whisk until the desired consistency is reached. You want it to be thick like toothpaste.


  1. Set a heat proof bowl over a small pot of simmering water on the stovetop (double boiler). Slowly melt the candy melts in the bowl, stirring occasionally. Do not allow moisture to come in contact with the candy.
  2. Spoon or pipe a small amount of icing onto the top of each Oreo. This will adhere the strawberry to the cookie base.
  3. Once candy melts are fully melted, turn the heat to low while you dip the strawberries using a toothpick inserted into the cut end.

You can find complete recipes of this CHOCOLATE COVERED STRAWBERRY CHRISTMAS TREES in