Peppermint Red Velvet Kiss Cookies

When it comes to festive baking, there are two trains of thought. One is all about festive flavors: eggnog, peppermint and gingerbread. The other, is all about the colors, baking and icing in shades of green and red. If like me you can’t decide between flavors or colors, rest assured because these cookies utilize both!


Last Saturday, I attended a cookie exchange party hosted by my friend Katie. Can you believe that this was my first one? I wasn’t sure what to expect but I knew enough about holiday gatherings to anticipate a lot of sugar cookies and gingerbread. Whatever I was going to make, it was going to have to stand out. I have a baking reputation to uphold so I couldn’t show up with just anything. I was definitely a little nervous showing up with my cookies (as I am anytime I bake something for an event – do other people get that too?) but these kiss cookies were a big hit so I didn’t have much to worry about


Peppermint is my go-to holiday flavor and since I had some candy cane kisses lying around I was inspired to go with the red and white theme! Side note: If you haven’t tried candy cane kisses, finish reading this post and then head straight to the nearest CVS to grab a bag of them. You’ll thank me later.


I always turn to red velvet around Valentine’s Day (because red, obviously) but they work just as well during the holidays as part of candy cane (ish) cookie! Add a little peppermint extract and voila, you’ve got a festive and delicious treat on your hands.


Some of you may be thinking at this point “Charlotte, you’ve been talking a big game about these kisses but we don’t even see them.” Fair point. Let me explain. Over the years, I’ve realized that eating cookies with kiss candies in them is an awkward experience. My solution? Adding the kisses to the cookies while the cookies are still very warm so I can melt them down and make them easier to eat! Genius right? If you want to leave the kisses intact, stick the cookies in the fridge for a few minutes after adding the candies to prevent melting.



  • 1 ½ cups (187g) flour
  • 1/4 cup (21g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup (150g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • ½ teaspoon peppermint extract
  • 1 tablespoon red food coloring
  • ½ cup semi-sweet chocolate chips
  • 3 dozen Hershey’s candy cane Kisses

Recipe (Adapted from a recipe by Sally’s Baking Addiction)

  • In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside. In the bowl of a stand mixer, cream together the butter and sugars. Once lighter in color, mix in the egg, followed by the milk, the peppermint extract and the
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Okay wine lovers, let’s talk about the best way to use up the last drop in your red wine bottle: red wine eggless chocolate mousse!


It’s no secret that I’m a BIG fan of chocolate mousse. And look, I know that there is debate around whether something this simple is even mousse at all. The purists will insist that it isn’t but honestly, sometimes it’s okay to take a little shortcut when it tastes this good. If you’d be more comfortable calling it a red wine whipped chocolate treat, you do that but I’m gonna categorize this one as an ‘eggless chocolate mousse’.


These past few weeks, I’ve been spending a fair amount of time on my couch. This is largely due to the fact that all the Bachelor Nation shows are my guilty pleasure. That being said, even I’m starting to struggle with 2 hours of Arie’s season of the Bachelor on Monday followed by 2 hours on Tuesday and 2 hours on Thursday of Bachelor Winter Games. It’s probably a good thing that all of these shows are wrapping up soon so I can go back to watching re-runs of The Office.

Is there anything more perfect that indulging in chocolate and wine while watching The Bachelor? Nope! I taste-tested a few varieties of this red wine eggless chocolate mousse so that I could have the perfect version ready to go for a week of watching people try to find on love on reality TV. And also the real Olympics. I’ll never be done watching those.


I don’t usually drink red wine but I’ll make exceptions if it’s the ‘89 Chateau Margaux that my dad bought to celebrate my birthday, or if it’s in chocolate. We haven’t gotten into the birth wine yet so for now i’ll settle for chocolate! If you’ve got a partial bottle that is open or if you are looking for an excuse to open up a new bottle, this is it. I went with a pinot noir but you can swap in your favorite red as long as it isn’t too sweet!


Because this eggless chocolate mousse only has three ingredients, it is super easy to make! Two things you’ll want to think about while making it to ensure a successful mousse:

  • Let the chocolate and wine mixture cool before adding in the whipped cream. If it’s too hot, it will melt the cream and the wonderful, airy whipped cream you just made will fall flat. One of the ways you can cool it down is to transfer it to a bowl that isn’t the metal one you used in the double boiler. Make the whipped cream once the red wine and chocolate mixture is sitting on the counter in the new bowl. That should allow enough time for it to cool.
  • Once you start to fold the heavy cream into the chocolate mixture, start by folding in ¼ of it, then follow with the rest. As you fold, gently form a
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I know I’m supposed to love all of my recipes equally but these cheesecake-stuffed mint Oreos are actually one of my all time favorites.

I flew to New York at 6am last Friday, which completely threw off my daily life (and blog) routine. And y’all know how important my routine is to me. Anyone else have those days where their to-do list is set but when it comes to actually ticking boxes and completing items it seems to only get longer while the days get shorter? Yeah, that was me last Monday – Thursday.

Needless to say this post didn’t go up when it was supposed to but not to worry, these cheesecake-stuffed mint Oreos were at least able to make the trip with me.

I was visiting my youngest brother this past weekend and he LOVES Oreos so I knew that whatever I brought had to be something featuring his favorite cookie. He also loves mint so these were a no-brained.

If the photos aren’t enough of a hint, let me warn you that these stuffed Oreos are huge. I like to store them in the fridge because of the cream cheese but you’ll want to let them soften up a little by taking them out of the fridge before you bite into them. That thick layer of chocolate will be tough to break.

Ready to dig into these sweet and refreshing treats? The crunchy chocolate exterior and extra creamy minty center are the perfect pairing. It’s exactly what your day needed.



1 package of Mint Oreos
4 ounces of cream cheese
1 ½ cups of icing sugar
3 cups semi sweet chocolate chips


Pulse 5 Oreos in a food processor until fine. Add in the cream cheese, icing sugar and the insides of 10 Oreos (carefully separate the tops from the bottoms, save the cookie parts for later) pulse to combine. Once combined, cover and refrigerate for about 30 minutes.

When ready to stuff the Oreos, take one tablespoon of cream cheese filling and roll it into a ball. Place on one cookie and press second cookie gently on top to secure it. Repeat until all the cookies are filled.

Line a baking sheet with parchment paper and set aside. Place the semi sweet chocolate in a microwave safe bowl. Heat for about two minutes, or until melted, stirring every 30 seconds. Dip the now stuffed Oreos into the chocolate to cover the entire cookie in chocolate. Place on the prepared baking sheet. Repeat with the rest of the cookies. Once done, refrigerate for about 30 minutes, or until the chocolate has set.…

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Vegan Banana Coconut Semifreddo

Creamy tropical flavors in every bite make this vegan banana coconut semifreddo a must-make for your next gathering!

‘Vegan’ isn’t a word that I often use to describe my recipes. Almost all of my recipes contain eggs, butter or cream so when I found a way to make a banana-based semifreddo instead of custard-based ice cream, I was all about it!

What is semifreddo?

‘Semifreddo’ quite literally translates from Italian to ‘semi-frozen’. It is usually a custard dessert but in our case, we skipped the sugar, eggs and cream without losing that creamy, light texture that semifreddos are known for.

This dessert is great because it freezes well enough to hold it’s distinct shape, but is still creamy enough to slice! Plus I can top it with textured like toasted, crispy coconut flakes. In fact, make that a must. This must be topped with crispy coconut flakes for a maximum play of flavors.

Vegan Banana Coconut Semifreddo

Do you need any special tools?

That’s the best part of this – no special tools needed to make a batch of this vegan banana coconut semifreddo. Use any sort of bread pan, just make sure to line it with plastic wrap so that it’s easy to take out when you are ready to serve it.


How to make vegan banana coconut semifreddo?

Slice and freeze bananas a day before you want to start making the semifreddo. This is important because if they aren’t frozen, you won’t get that cold, smooth and creamy texture when you pulse them.
Once frozen, pulse the bananas in a food processor until creamy. Add in the sweetened condensed milk. Transfer to a plastic-wrapped bread pan and freeze until ready to serve.


What pairs well with this semifreddo?

I like to top mine with fresh banana slices and large spoonfuls of my favorite magic shell sauce!



Calories: 1100 cal
Fat: 11 g
Carbs: 237 g
Protein: 22 g



3 frozen bananas
1 can (7.4oz) sweetened condensed coconut milk
1/4 cup magic shell sauce
1/4 cup toasted coconut flakes


Slice and freeze bananas a day before you want to start making the semifreddo. This is important because if they aren’t frozen, you won’t get that cold, smooth and creamy texture when you pulse them.

Once frozen, pulse the bananas in a food processor until creamy. Add in the sweetened condensed milk. Transfer to a plastic-wrapped bread pan and freeze until ready to serve.…

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