Biscoff and Gingerbread Pancakes

These pancakes are PERFECT for Christmas breakfast (or on a Saturday, or for dinner!). They are easy to throw together and taste AMAZING. They are just the. best. pancakes. ever. Ever! OK, or at least they are right at the top of my list of SUPER yummy pancakes!

Biscoff and Gingerbread Pancakes
2 cups pancake mix (I used Bisquick)
1 heaping tablespoon molasses
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Couple dashes cloves
1 1/2 cups milk
Creamy Biscoff Spread

Stir together all ingredients in a bowl until combined. Cook pancakes like normal and then spread with a layer of Biscoff and top with maple syrup—and whipped cream if you want it to be extra delicious!

TIP: The pancakes are also delicious without the Biscoff, so don't feel like you have to run out and buy it. Just enjoy the gingerbread!

Leftover Cheeseball Sandwich

Every year my family makes a cheese ball for our HOLIDAY party and even though it is delicious, we always have LEFTOVERS. After a while, the "ball" with CRACKERS starts to lose its magic and I search for other ways to consume it without throwing it away. This cheesy-with-a-hint-of-heat SANDWICH is definitely my new favorite!

Leftover Cheeseball Sandwich
4 slices good-quality wheat or grainy bread
Leftover cheeseball
1 jar nacho jalapeños
Gouda or Havarti cheese slices
Turkey slices (deli or leftover works great!)

Lay bread on work space and spread a light layer of cheese ball over each piece. On 2 slices, layers the jalapeños, cheese slices, and turkey and then top with remaining bread slices. Cook like you would a grilled cheese.

TIP: Try not to get too carried away when spread the bread with the cheese ball, too much really is too much and will be too heavy.

No-Bake Butterfinger Fudge

I found this little SWEET bite on Pinterest and was very excited to try it! It turned out pretty YUMMY, but is definitely not your normal FUDGE recipe or texture. Either way, I hand it out to my neighbors and they never complain! :)

No-Bake Butterfinger Fudge
1 (8-ounce) package cream cheese, room temp
2 sticks butter
5 1/2 cups powdered sugar
2 1/2 cups dry milk
2 teaspoons vanilla
1 (10-ounce) bag mini Butterfingers, crushed

In a bowl, use your hands to combine all the ingredients, reserving some of the Butterfinger, until thoroughly mixed. Press mixture into a 9 x 13-inch pan and top with remaining Butterfinger. Press candy bar into top of the fudge and refrigerate until ready to serve. Cut into squares.

TIP: The original recipe added a version where she melts chocolate and then dips individual squares into it. I think I may try that next time!

Candy Cane Oreos

One of my other FAVORITE Christmas treats was inspired by some store-bought cookies from Target. These yummy CHOCOLATE-covered bundles of joy are totally dangerous and definitely habit forming. Which is why I had to make my own! Luckily they are EASY to make and a fraction of the cost when COMPARED to their store-bought counterparts. :)

Candy Cane Oreos
1 bag good-quality milk chocolate chips
1 package chocolate sandwich cookies (Oreos, or any off-brand work great!)
Crushed peppermint candy canes

Lay a sheet of wax paper on your work space.

In a small saucepan over low heat, slowly melt the chocolate chips while stirring constantly. When the chocolate is smooth, remove from heat. Drop a cookie into the melted chocolate and use a fork to turn over and make sure it is completely coated. Scoop coated cookie out with a fork and tap fork on side of pan to make sure any excess chocolate falls back in. Place cookie on wax paper. Sprinkle with crushed candy canes and repeat.

TIP: I usually dip about 4 cookies and then sprinkle them with the candy canes. Then dip 4 more and sprinkle, and so on. You just need to make sure the candy canes stick to the chocolate, so don't wait too long.

Gingerbread Bars with Cream Cheese Frosting

This might just be my new favorite CHRISTMAS dessert. These bars are soft, chewy, moist, and basically HEAVENLY in all aspects! They aren't chocolate, which seems to be in ABUNDANCE this time of year, but they are delicious and will definitely stand out at any GATHERING you may have this holiday season.

Gingerbread Bars with Cream Cheese Frosting
(recipe from Lauren's Latest)

1/2 cup butter, room temp
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
3/4 teaspoon vanilla
1/4 cup molasses
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups flour
1 teaspoon baking soda

Frosting
4 ounces cream cheese, room temp
1/4 cup butter, room temp
1 cup powdered sugar
1/2 teaspoon vanilla

Preheat oven to 325 degrees. Line a jelly roll pan with foil (my pan was an 11 x 7 in) or parchment paper and spray with nonstick cooking spray; set aside.

In a large bowl, cream together the butter and sugars until light and fluffy. Stir in the egg, vanilla, and molasses. Whip 1 to 2 minutes or until light brown in color. Stir in remaining ingredients until just combined. Press mixture onto prepared pan and bake for 20 to 22 minutes or until edges just start to brown. Cool completely and then frost.

Beat all the frosting ingredients together until smooth and then spread over the cooled bars. Store in the refrigerator.

TIP: My bars were a little thicker than the original recipe because her pan was slightly larger than mine. Just be sure to watch your bars to make sure they are cooked and just starting to brown.