Holiday Favorites

Chocolate Reindeer with Vermont Skippers


This herd of chocolate reindeer is perfect for your upcoming kid-friendly holiday parties and gatherings.  This recipe is always my favorite to make because it creates the most laughs. The chocolate dough does need to refrigerate, so keep that in mind before making this recipe with littles. Perhaps you want to make the dough the night before, so when your helpers are ready you can get right to business, their attention span is short, maximize it! Also, you decorate these cute little fellas BEFORE you bake them. Opposite to our classic sugar cookie.

This year, we did not factor in the time it took to chill the dough, so my little Chloe stayed up well past her bed time (10:00pm) to complete these cookies. After about 8:30pm, she turns into a complete jokester. We were laughing so hard that we had a difficult time just baking these cookies, and we probably doubled our time since we were goofing around so much. But that is what cookie bake weekend is all about, good laughs and stories we can keep telling year after year. Memories.

I hope you enjoy these playful cookies as much as we do, Fun Friyay!

Chocolate Reindeer 



  1. Cream the butter in electric mixer
  2. Add sugar, cocoa, cream of tartar, baking soda, and salt
  3. beat until combined
  4. beat in eggs
  5. add vanilla, keep mixing
  6. Beat in as much flour as your mixer will allow, hand stir in the rest if it doesn’t fit.
  7. Divide dough into 6 equal portions. Wrap in plastic wrap and chill for 3 hours in the fridge.
  8. On a lightly floured surface, roll our each dough ball into a circle, 6 inches in diameter.
  9. Using a knife (i like pizza cutter) cut into six wedges (we did 8, just like pizza)
  10. Place wedges two inches apart on ungreased cookie sheet, push the pretzels in for antlers, chocolate skippers in for eyes, and red hot for nose.
  11. Bake in a 375* oven for 7-9 minutes. Do not overbake. I bake for exactly 7 minutes. If your reindeer start to have cracks or lines in their faces, you’re baking too long. They should be smooth like gingerbread cookies.
  12. Makes 36 large cookies.
  13. We trippled the batch, and it was WAY too  much. A double batch is OK.



Until next year, cookie bakers! We’ll make a few more before Santa arrives, but our big bake is complete! Hope you enjoy some of these!!

Love + Hugs from these two French-Norwegian Babes!

Holiday Favorites

Raspberry Meringue Cookies with Enjoy Life Chocolate

20171203_074359.jpgThese are probably my favorite holiday cookies to make. They look complicated, but they are super easy and very unique. Chloe and I love them because they combine two of our favorite things: the color pink, and chocolate. Enjoy life brand makes a nut-free / allergy free mini chocolate chip that completes this recipe beautifully. The taste is perfection, and I can’t describe it, you just have to make these. Light, pink and fluffy. Pink is the perfect color to add to your holiday cookie baking, or ladies night Holiday get-together.

Raspberry Meringue Kisses Cookie



  1. With an electric mixer, beat egg whites with salt until foamy.
  2. Add raspberry gelatin and sugar; stir gradually until stiff peaks form.
  3. Mix in vinegar.
  4. Fold in the chocolate chips.
  5. Drop from a teaspoon onto un-greased cookie sheets lined with parchment paper.
  6. Bake at 250* for 25 minutes.
  7. Turn the oven OFF.
  8. Let the cookies stay in the oven for 20 more minutes; DO NOT OPEN.
  9. Makes about 9 dozen.
  10. I typically double the recipe.


Holiday Favorites

Sunbutter Temptation Cookies


This weekend was our annual cookie bake weekend in preparation for the upcoming holidays. This tradition started 7 years ago when I was 9 months pregnant and craving cookies. It worked out well, my mom needed a personalized gift for 15 co-workers and Cookie Bake weekend was born. Craving satisfied and gifts delivered, we have continued this tradition through babies, toddlers and now little people who actually help! It’s been fun talking about our cookie bake memories; the recipe mix-ups, spills, breastfeeding while baking, kid naps on the kitchen floor, burnt spatulas,  burnt cookies, unidentifiable cookies, the list goes on.

Each day this week, I’ll share a recipe of the cookies we made this weekend. These are our favorites, and they area also all modified to be nut-free. I hope you enjoy them as much as we do now.

Sunbutter Temptations

  • 1/2 cup Sunbutter
  • 1/2 cup butter, room temperature, unsalted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 package classic bag Hershey’s Kisses
  • 1 tsp vanilla
  • 1 + 1/2 cup King Arthur nut-free flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt


  1. STOP. before you do anything. unwrap a bunch of those kisses and put them in a large bowl and leave in the fridge until you’re ready to put them into your cookie.
  2. Pre-heat the oven to 375*
  3. Set out ungreased mini muffin tins.
  4. Cream the butter, Sunbutter, and both sugars together.
  5. Beat in the egg and vanilla.
  6. Mix dry ingredients together and combine them into the mixing bowl.
  7. Mix all ingredients together.
  8. Shape dough into 1″ balls.
  9. Do not press dough into the pans.
  10. Bake 6-10 minutes depending on your oven
  11. Remove cookies from oven and immediately place Hershey Kiss in the middle, you must be quick
  12. Yield: 32 cookies