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Keto Gingerbread Cookies

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It's the most wonderful time of the year... and the perfect time for these delicious and fun Keto Gingerbread Cookies. Just because it is the holidays does not mean you need to abandon your goals! These keto cookies taste so good you will not miss the carbs at all!

keto gingerbread cookies

I have not made homemade gingerbread cookies in probably 20 years - so I was excited when my daughter asked to make them. I wanted to make Keto Gingerbread Cookies so we could indulge this holiday without going off the rails.

I used all of my favorite Keto Baking Staples - Oh Nuts Almond Flour and Lakanto Monk Fruit Sweetener are two ingredients you will ALWAYS find in my kitchen.

four keto gingerbread cookies with coffee

I also was SO super impressed with how well the Keto Chocolate Chips from Explorado Market melted and piped on perfectly to make my little Keto Gingerbread Cookies faces!

Explorado Market has all kinds of delicious Keto Baking Goods - use promo code MOSCATOMOM to save 20% off your order!

womans hand holding keto gingerbread cookie

Now my Keto Peanut Butter Cookies are hard to beat - but I think these Keto Gingerbread Cookies are even better.

Keto Gingerbread Cookies

Ingredients:

  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1 cup Lakanto Golden Monk Fruit Sweetener
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon pink Himalayan salt
  • 1 ½ teaspoon baking powder
  • ¾ cup butter, softened
  • ½ tablespoon molasses

How To Make Keto Gingerbread Cookies:

Begin by whisking together all dry ingredients - almond flour, coconut flour, cinnamon, ginger, cloves, salt, and baking powder.

In a stand mixer, beat together softened butter and monk fruit sweetener. Add in molasses and mix until well combined.

Slowly add in dry ingredients and mix well.

Form dough into a large ball, cover and refrigerate for at least 30 minutes.

Remove dough from refrigerator and place between two pieces of parchment paper.

Using a large roller, roll dough to about ¼ thickness. Return to refrigerator for another 30 minutes.

Remove dough and using cookie cutters, cut out your Keto Gingerbread Cookies and place on parchment-lined cookie sheets.

Place cut cookies into the freezer for 20 minutes or refrigerator for one hour to prevent spreading.

Preheat oven to 325*.

Bake cookies in preheated oven 12-15 minutes or until edges begin to set. Cookies will still be super soft to the touch.

Let cool completely before removing from the cookie sheet - approximately 30 minutes.

Decorate your Keto Gingerbread Cookies as desired using Keto Friendly Chocolate Chips or for white icing, mix Swerve Confectioners Sugar with a few drops of almond milk.

four low carb gingerbread cookies on a white plate

Keto Gingerbread Cookies

Keto Gingerbread Cookies

It's the most wonderful time of the year... and the perfect time for these delicious and fun Keto Gingerbread Cookies. Just because it is the holiday season does not mean you need to abandon your goals! These keto cookies taste so good you will not miss the carbs at all!

Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 2 hours 15 minutes

Ingredients

  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1 cup Lakanto Golden Monk Fruit Sweetener
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon pink Himalayan salt
  • 1 ½ teaspoon baking powder
  • ¾ cup butter, softened
  • ½ tablespoon molasses

Instructions

  1. Begin by whisking together all dry ingredients - almond flour, coconut flour, cinnamon, ginger, cloves, salt, and baking powder.
  2. In a stand mixer, beat together softened butter and monk fruit sweetener. Add in molasses and mix until well combined.
  3. Slowly add in dry ingredients and mix well.
  4. Form dough into a large ball, cover and refrigerate for at least 30 minutes.
  5. Remove dough from refrigerator and place between two pieces of parchment paper.
  6. Using a large roller, roll dough to about ¼ thickness. Return to refrigerator for another 30 minutes.
  7. Remove dough and using cookie cutters, cut out your Keto Gingerbread Cookies and place on parchment-lined cookie sheets.
  8. Place cut cookies into the freezer for 20 minutes or refrigerator for one hour to prevent spreading.
  9. Preheat oven to 325*.
  10. Bake cookies in preheated oven 12-15 minutes or until edges begin to set. Cookies will still be super soft to the touch.
  11. Let cool completely before removing from the cookie sheet - approximately 30 minutes.
  12. Decorate as desired using Keto Friendly Chocolate Chips or for white icing, mix Swerve Confectioners Sugar with a few drops of almond milk.

Notes

It is incredibly important that you freeze cut cookies before baking to ensure they keep their shape.

Cookies will not appear to be "done" when you remove them from the oven - be careful not to overcook.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 78Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 62mgCarbohydrates: 3gNet Carbohydrates: 0gFiber: 1gSugar: 1gSugar Alcohols: 0gProtein: 2g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Coquito - Puerto Rican Coconut Eggnog

By 17 Comments

I have never been a fan of eggnog. That is until I discovered Coquito - Puerto Rican Coconut Eggnog that has a totally different flavor and consistency and is absolutely delicious.

And I like mine a little strong... so it's dangerously delicious. But hey - its only a few times a year, right?! This year I teamed up with Blue Chair Bay for Blogtender Nation to concoct recipes with their premium blend rums, and I knew I had to make Coquito - it was PERFECT.

coquito

This Coquito recipe is egg free. There are tons of Coquito recipes that you can find with egg online that would all be great with the Blue Chair Bay Spiced Coconut Rum I am sure - but for this one - I went egg free.

I also put whipped cream on mine... because it is pretty and tastes great - even though my Puerto Rican best friend let me know that was most definitely NOT traditional... to each their own, amiright!?

It does need to chill in the fridge for a few hours though - so be sure to mix it up before your Christmas Party begins - because once you get that first taste, you are going to want to sip it all party long.

Coquito is smooth and savory, and the Blue Chair Bay Coconut Spiced Rum gave it just that perfect little extra kick to bring it all together.

Coquito Recipe

Ingredients

  • 1 12oz can evaporated milk
  • 1 14oz can sweetened condensed milk
  • 1 15oz can sweetened cream of coconut
  • 1 14oz can coconut milk
  • 3 cups Blue Chair Bay Coconut Spiced Rum
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • whipped cream (optional)

Blend all ingredients together in a large blender. If you do not have a blender large enough, you can make it in small batches and pour together into a pitcher.

Seal tightly and place in the refrigerator for at least 2 hours. Shake well and then serve ice cold straight with cinnamon topping and whipped cream if you would like.

If there are leftovers (probably not, but just sayin) they will keep for about a week if sealed tightly in the fridge. Make sure to shake well before serving.

coquito recipe

Blue Chair Bay is a collection of premium-blended rums by singer-songwriter Kenny Chesney. When Kenny Chesney asked, "How can I bottle this up?" he went looking for the last of the great authentic beachside distilleries.

From down on the waterline in Barbados comes Blue Chair Bay® Rum, beach made and beach aged for when you want to kick back and let time fly.

You can purchase Blue Chair Bay Premium Rums from your local liquor store or enjoy a cocktail at your favorite watering hole. And check out the Blue Chair Bay Facebook Page for even more recipes!

blue chair bay blogtender nation
Disclosure: I received a bottle of Blue Chair Bay for the purpose of this review - all opinions are my own.

Paleo Fudge - Chocolate Pistachio

By 10 Comments

This Paleo Fudge Recipe brings together sweet chocolate and savory pistachios for a unique and delightful treat - perfect for enjoying and gift giving this holiday season!

Paleo Fudge

I am so excited about the holidays this year. In years past I had a little trouble getting into the holiday spirit because it always seemed like I would spend the entire season eating food that I knew I would regret later - both mentally and physically.

This year I have been determined not to go "off the rails" and while I have not stayed 100% Keto, I have stuck to healthy holiday treats. When I saw a recipe for Paleo Chocolate Pistachio Fudge I knew I had to try it!

I remember making homemade fudge with my Grandma many years ago, so I was excited to get to make some with my girls this year.

The Teen is a pistachio-aholic, so I knew she would be stoked to help out. (Seriously, the child gets a bag of shelled pistachios like this one in her stocking every year!) Even better - it only takes a few ingredients which I already had on hand. Can't beat that.

Paleo chocolate

Gather all of your ingredients and pre-measure to make putting everything together a breeze. Combine the almond butter and the coconut oil in a microwave-safe bowl and heat it for 30 seconds, or till the almond butter is warm and soft and the coconut oil has melted. Mix well.

Paleo Fudge recipe

Add the cocoa powder and maple syrup and mix well. There shouldn’t be any lumps. A wire whisk works well.

how to make fudge

Add the ¾ of the chopped pistachios and gently fold it in.

chocolate pistachio fudge

Line a 4x6 pan with plastic wrap or parchment paper. Pour the fudge batter into the prepared pan. Tap to release any air bubble and spread it as evenly as possible. Top with the reserved chopped pistachios.

Paleo Fudge

Let it chill in the freezer for at least 4 hours. Overnight is better. Cut into 5 even rows. Cut each row into 3 squares. Serve immediately or store in a sealed container in the freezer.

Paleo Fudge
Paleo Fudge

This is a delicious treat that will wow all of your loved ones this holiday season. It is also the perfect simple treat that is great for gift giving! I even sprinkled a little bit of coarse sea salt on top to give it even more of a kick - absolutely delicious! Try it yourself - it is sure to be your new family favorite!

Yield: 24

Paleo Chocolate Pistachio Fudge

Paleo Chocolate Pistachio Fudge

This Paleo Fudge Recipe brings together sweet chocolate and savory pistachios for a unique and delightful treat – perfect for enjoying and gift giving this holiday season!

Prep Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 1 cup of smooth and creamy Almond Butter
  • ¼ cup of Coconut Oil
  • 2 tablespoon of unsweetened Cocoa Powder
  • ¼ cup of Maple Syrup
  • ½ cup of chopped Pistachio

Instructions

  1. Combine the almond butter and the coconut oil in a microwave-safe bowl and heat it for 30 seconds, or till the almond butter is warm and soft and the coconut oil has melted. Mix well.
  2. Add the cocoa powder and maple syrup and mix well. There shouldn’t be any lumps. A wire whisk works well.
  3. Add the ¾ of the chopped pistachios and gently fold it in.
  4. Line a 4x6 pan with plastic wrap or parchment paper.
  5. Pour the fudge batter into the prepared pan. Tap to release any air bubble and spread it as evenly as possible.
  6. Top with the reserved chopped pistachios.
  7. Let it chill in the freezer for at least 4 hours. Overnight is better.
  8. Cut into 5 even rows. Cut each row into 3 squares.
  9. Serve immediately or store in a sealed container in the freezer.
  10. You can serve immediately from the freezer. No need to thaw.

Notes

  1. Spray the spatula with a bit of nonstick spray before spreading the fudge batter in the pan. It will spread much better.
  2. Run the knife through the hottest tap water and then wipe it dry before slicing the fudge. You will get neat squares.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 110Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 13mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 3g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
Paleo Fudge

Slow Cooker Cranberry Apple Cider

By 7 Comments

One of my favorite things about fall are the smells and flavors, so to help speed up the Fall Mood I decided to make up some Slow Cooker Cranberry Apple Cider so that when they got home the house would smell like the change of the season!

slow cooker apple cider

This is an easy hot apple cider recipe that will please everyone! Simple ingredients and a slow cooker is all you need! 

When I stepped outside this morning there was just a hint of Fall in the air. I don't know about you, but I am so ready for shorter days, cooler nights, and cuddling up in front of the fireplace in warm fuzzy blankets.

This is a recipe that is not only delicious but makes your entire house smell like the holidays. It is one of my favorite Slow Cooker Recipes!

To me, few things smell better than apples and cinnamon, but the cranberry and oranges mixed in gives it just the right amount of tartness to cut the sweet.

The hardest part about this crockpot apple cider recipe... is not drinking the entire thing in one sitting!

crock pot apple cider

This is the perfect drink for your holiday parties too - it makes your home smell amazing, it tastes amazing.

If you want to "spike" things up a bit you can mix your hot Cranberry Apple Cider with a shot of your favorite bourbon for an extra special treat.

Not to mention how easy it is to make - simply cut, mix and turn your slow cooker on! Voila! And aren't they pretty!?

how to make apple cider

How To Make Apple Cider

Yield: 12

Slow Cooker Cranberry Apple Cider

Slow Cooker Cranberry Apple Cider

Slow Cooker Cranberry Apple Cider will put you in the mood for fall. Turn into the perfect holiday cocktail with your favorite spirits! 

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 3 quarts apple juice or cider
  • 1 cup cranberry juice
  • 2 cups fresh cranberries
  • 1 apple sliced
  • 1 orange sliced
  • 2 cinnamon sticks

Instructions

  1. Slice apple and orange and remove all seeds. 
  2. In a 5-qt. slow cooker, combine the cider, cranberry juice, cranberries, apple slices, orange slices, and cinnamon sticks.
  3. Cover and cook on high for 2-3 hours or until cider reaches desired temperature.
  4. Spike up your cider with a shot of your favorite bourbon!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 155Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 38gFiber: 2gSugar: 31gProtein: 1g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Beverages
hot apple cider recipe

No Bake M&M Cookie Dough Truffles

By 18 Comments

'Tis the Season for all things sweet - and no holiday is complete without my No Bake M&M Cookie Dough Truffles!

I have a major weakness when it comes to sweets... chocolate chip cookie dough.

Ever since I was a little girl I remember having an obsession with eating cookie dough. I would sneak into the refrigerator at my grandmother's house and pinch off a bite almost every night!

When I saw a recipe for No Bake Cookie Dough Truffles I had to try them - but instead of normal chocolate chips I wanted to add something a little more festive.

No Bake M&M Cookie Dough Truffles

No Bake M&M Cookie Dough Truffles

INGREDIENTS:

2 ½ cups all-purpose flour
1 teaspoon salt
2 sticks butter or margarine, softened
¾ cup sugar
¾ cup packed brown sugar
1 teaspoon vanilla
⅓ cup milk
2 cups milk chocolate chips or candy melts
1 tube of Mini M&M's... or two, if you like them as much as I do.

DIRECTIONS:

Beat butter and sugars and in a large bowl with electric mixer on medium speed for two to three minutes. Add milk and vanilla.

Stir in flour and salt and mix on low speed. Gently stir in M&Ms by hand - over stirring may cause colors to run.

Cover and chill dough for 1 hour.

When dough is firm enough to handle, coat your hands with flour and form dough into 1" balls and arrange on a baking sheet lined with waxed paper.

Want another easy and amazing recipe for M&Ms?  Check out my Chewy M&M Cookies Recipe!

Place sheets in freezer and let chill for 30 minutes.

Melt chocolate chips or candy melts in microwave stirring every 30 seconds until it is completely melted.

Using a fork dip cookie balls into chocolate to cover. Be sure to tap fork on side of pan to let drip and remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set.

Makes approximately 40 truffles.

no-bake-mm-cookie-dough-truffles

These little guys were a huge hit around our house and they are so simple to make, even Midge helped out. They also work great in a pinch when you need something to take to a holiday party without spending a fortune.  

And unlike real cookie dough which has raw eggs, this is a much safer alternative to noshing a tube of real cookie dough.

Yield: 40 truffles

No Bake M&M Cookie Dough Truffles

No Bake M&M Cookie Dough Truffles

No holiday is complete without these No Bake M&M Cookie Dough Truffles! They are the perfect bite-sized sweet treat your whole family will love!

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Additional Time 1 hour 15 minutes
Total Time 2 hours 45 minutes

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks butter or margarine, softened
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla
  • ⅓ cup milk
  • 2 cups milk chocolate chips or candy melts
  • 1 tube of Mini M&M’s… or two, if you like them as much as I do.

Instructions

  1. Beat butter and sugars and in a large bowl with electric mixer on medium speed for two to three minutes. Add milk and vanilla.
  2. Stir in flour and salt and mix on low speed. Gently stir in M&Ms by hand – over stirring may cause colors to run.
  3. Cover and chill dough for 1 hour.
  4. When the dough is firm enough to handle, coat your hands with flour and form dough into 1″ balls and arrange on a baking sheet lined with waxed paper.
  5. Place sheets in freezer and let chill for 30 minutes.
  6. Melt chocolate chips or candy melts in microwave stirring every 30 seconds until it is completely melted.
  7. Using a fork dip cookie balls into chocolate to cover. Be sure to tap fork on side of pan to let drip and remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set.
  8. Makes approximately 40 truffles.

Nutrition Information:

Yield:

40

Serving Size:

1

Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 99mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 2g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Chewy M&M Cookies Recipe

By 20 Comments

These Chewy M&M Cookies are some of the best cookies you will ever have! Soft and delicious - they are everything a Christmas Cookie should be!

chewy m&m cookies

I am not a huge cookie fan generally, but these I can not seem to keep away from. They are the perfect cookie for your Christmas Cookie Exchange.

They are so easy to make, Chewy M&M Cookies are delightfully soft and chewy - just the way we like them. 

Chewy M&M Cookies Recipe

Ingredients

  • 1 cup packed brown sugar
  • ⅔ cup white sugar
  • 1 cup butter melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups M&Ms – I used the Minis!

Instructions

Mix together sugar, butter, vanilla, and eggs and mix thoroughly.

Add in salt and baking soda.

Then gradually add in flour, mixing constantly.

Once it is well blended, add in your M&Ms and mix gently – if you mix too much the colors will start to run.

cookie dough with m&m candies

Spoon mixture out onto a greased cookie sheet and bake 8-10 minutes until the bottoms start to brown.

Cookies will still feel soft to the touch – you want them done but not overcooked.

Once done, gently remove from cookie sheet and let cool on a baking rack.

M&M cookies recipe

These were such a huge hit at the Church Bonfire that I was asked to make them for every event from here on out. 

The good news is that they were easy enough that I happily said I would. The girls enjoyed getting to help make them and from start to finish was less than an hour. Can't beat that!

Want more M&M Cookie Recipes?  Check out the Chewy Strawberry M&M Valentine's Day Cookies!

Yield: 24

Chewy M&M Cookies Recipe

Chewy M&M Cookies Recipe

This Chewy M&M Cookies Recipe will become your all-time favorite cookie recipe! Super soft and delicious - perfect for holiday cookie exchanges!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 cup packed brown sugar
  • ⅔ cup white sugar
  • 1 cup butter, melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups mini M&Ms

Instructions

  1. Mix together sugar, butter, vanilla, and eggs and mix thoroughly.
  2. Add in salt and baking soda.
  3. Then gradually add in flour, mixing constantly.
  4. Once it is well blended, add in your M&Ms and mix gently - if you mix too much the colors will start to run.
  5. Spoon mixture out onto a greased cookie sheet and bake 8-10 minutes until the bottoms start to brown.
  6. Cookies will still feel soft to the touch - you want them done but not overcooked.
  7. Once done, gently remove from cookie sheet and let cool on a baking rack.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 258Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 188mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 3g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
chewy cookies

Christmas Party Cocktail Recipes

By 2 Comments

Are you looking for the best Christmas Cocktails to wow your friends this season?

With just a few weeks until Christmas, holiday parties are in full swing! Decorations, hors d'oeuvres, and gift exchanges will be all the talk around the water cooler. But you know what will also be talked about - the cocktails!

What's a Christmas Party without fun and festive cocktails!? Whether you are diving out or bringing the party to the office, here are some delicious Christmas Party Cocktail Recipes that will make you the talk of the town! 

Christmas Party Cocktail Recipes

Bare Spiced Cranberry Margaritas

Bare Organic Mixers is spicing up the holidays and decking the halls with their Spiced Cranberry Pomegranate Margarita cocktail recipe.

Bare Organic Mixers are a naturally low-calorie, flavorful, organic and light tasting cocktail mixers that are made with fresh organic fruit juices and agave nectar created by Natalie Susi.

Bare comes in a variety of mixers such as margarita, lemon drop and pomegranate cranberry cosmo that blend well with nearly any liquor or spirit or can also be enjoyed straight up on the rocks.

All of their mixers make great tasting clean cocktails with less than half the calories without any fillers unlike other brands on the market.

Ingredients:

For Margaritas

  • ¼ c Spiced Cranberry Simple Syrup
  • ¾ c Bare Mixer's Pomegranate Cranberry Cosmo
  • ¼ c Bare Mixer's Margarita
  • ¾ c Silver Tequila
  • ½ c Patron Citronage or Grand Marnier
  • Cinnamon Sticks
  • Sugared Cranberries
  • Green sugar for rimming glasses

For Spiced Cranberry Simple Syrup

  • ¾ c water
  • ⅔ c agave nectar
  • 2 tablespoon whole allspice
  • 2 tablespoon whole cloves
  • 4 cinnamon sticks
  • One 2" fresh nob of ginger, peeled and sliced
  • 2 c fresh cranberries, rinsed

Instructions:

For Simple Syrup

  1. Combine all the ingredients in a saucepan and stir over low heat until combined.
  2. Raise heat and simmer the mixture for about 5-6 minutes or until the cranberries start to split.
  3. Once most have split remove the pan from the heat and cover with a lid. Let sit for 2 hours for the flavors to infuse
  4. . After the two hours strain the mixture into a jar using a mesh strainer, pressing the mixture against the strainer to extract all of the flavor
  5. . Keep in a resealable container and chill completely until ready to use.

For Margaritas

  1. Dip the rim of the glasses in a shallow bowl of the simple syrup and then immediately into a shallow bowl of green dyed sugar. Let dry completely.
  2. Once dry fill the glasses with ice. In a cocktail shaker with ice add 4 tablespoon of the spiced cranberry simple syrup, the tequila, orange liqueur, Bare Mixer's Pomegranate Cranberry Cosmo and Bare Mixer's Margarita.
  3. Cover and shake well then strain into the 4 glasses.
  4. Taste and add more simple syrup if desired. Garnish with cinnamon sticks and sugared cranberry skewers.
bare spiced cranberry margaritas

Candy Cane Cooler

NoMa Social is bringing in the holiday season with a Candy Cane Cooler that just screams Christmas spirit.

Not only does this concoction look festive, but it decks the halls of your taste buds as well. Here's how to make it:

Ingredients:

  • 1 tbs crushed soft peppermint candy
  • 1½ fl oz vodka
  • splash of white creme de menthe
  • ¼ fl oz brandy
  • ½ fl oz half-and-half
  • Crushed ice
  • Peppermint stick for garnish
  • Mint sprig for garnish

Directions:

Combine the vodka and crushed peppermint.  Stir to dissolve.  Add the remaining ingredients, stir and garnish.

Naughty List Hot Chocolate

Here is a super simple treat that LOOKS as delicious as it tastes! Two ingredients equals the perfect cocktail to keep you on the Naughty List.

Ingredients

  • 1 part Pinnacle® Whipped® Vodka
  • 1 part Hot Chocolate

Give your Hot Chocolate a little extra kick this holiday season! Make your Hot Chocolate according to package instructions, then add in Pinnacle Vodka!

Pour into a festive mug and garnish with whipped cream and cherries. Even more fun - add another shot of Pinnacle Peppermint Back Vodka for a chocolate mint hot chocolate - sure to keep you warm!

Egg Free Coquito

My new favorite made with Blue Chair Bay Coconut Spiced Rum from Kenny Chesney. Unlike any old eggnog you have ever had before!

Ingredients

  • 1 12oz can evaporated milk
  • 1 14oz can sweetened condensed milk
  • 1 15oz can sweetened cream of coconut
  • 1 14oz can coconut milk
  • 3 cups Blue Chair Bay Coconut Spiced Rum
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • whipped cream (optional)

Blend all ingredients together in a large blender. If you do not have a blender large enough, you can make it in small batches and pour together into a pitcher.

Seal tightly and place in the refrigerator for at least 2 hours. Shake well and then serve ice cold straight with cinnamon topping and whipped cream if you would like.

If there are leftovers (probably not, but just sayin) they will keep for about a week if sealed tightly in the fridge. Make sure to shake well before serving.

Whatever delicious mix you are serving up this holiday, be sure to drink responsibly, and give up your keys if you plan to indulge to have a safe and happy holiday!

Rudolph Sugar Cookies Recipe

By 18 Comments

This year I have had so much fun baking cookies for the holidays.  It started with my M&M Chewy Cookies, then these Rudolph Sugar Cookies, and even venturing in to candies like the M&M Cookie Dough Truffles.  Of course I will always love my Christmas Cake Pops - Reindeer, Snowmen, and Elves - but cookies seem to be the theme of my holiday.

rudolph sugar cookies

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Rice Krispies Treat Snowmen

By Leave a Comment

Last week when we made the Rice Krispies Treat Ornaments, I saw a Pin with Rice Krispies Treat Snowmen.  They were just TOO cute, so naturally I had to try them out.  I will tell you that these are much more difficult, and will test your OCD tendencies in big ways... but they are fun for the girls so we trudged through.

Rice Krispies Treat Snowmen

Ingredients:

  • 1 bag miniature marshmallows
  • 6 cups Rice Krispies cereal
  • 1 tablespoon of butter (WAY less than the recipe - you will see why)
  • Licorice pieces (for scarves)
  • Oreos - regular and bite size (for top hat)
  • Candies for eyes, nose, mouth... or just melted chocolate like we reverted to
  • Melted chocolate or icing to use as "glue"
  • Toothpicks
  • Moscato.... just sayin.

Melt butter and marshmallows together in a pan.  When smooth, mix in Rice Krispies cereal and coat well.  Let cool for a few minutes so that you do not burn your hands.  COVER your hands in butter (think like you are putting lotion on) and mold balls of treat in different sizes.  Place in muffin tin to help hold their shape.  *Note: if you use too much butter, they will not hold their shape.  You want these very firm.   Let cool completely.

Using toothpicks, assemble your snowmen putting smaller balls on top.   Stick licorice between head and body and secure with toothpicks.  Use one Oreo and one bite size Oreo to make the top hat, securing together with melted chocolate or icing.  Using candies or melted chocolate make the eyes, nose, mouth, and buttons.

These were not as "easy" as they looked when I originally got the idea to make them.  The girls had fun decorating them, but even they got frustrated with trying to get the eyes and mouths to look right.  I was *thisclose* to breaking out the super glue to get the candies to stick.   I am pretty certain we will not make them again - now that we have the Santa Hat Pretzels and Chocolate Chex Candy which is so much easier, and just as fun to make.

 

Chocolate Chex Christmas Candy

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Yesterday on Facebook my friend Kari posted a picture of her "White Trash Candy" she was making for the holidays.  After giggling a few minutes I commented asking for the recipe.    The girls and I headed off to Publix for the ingredients, and though ours didnt turn out very "white" it was certainly very yummy, and something we are sure to make again and again.

Chocolate Chex Christmas Candy

Aka: White Trash Candy

Ingredients:

  • 3 cups each Chex Mix variety - we used cinnamon and honey nut
  • 3 cups mini pretzels
  • 1 bag Holiday M&Ms - we used the minis
  • 1 cup chocolate chips (this is why mine wasnt "white")
  • 24oz vanilla almond bark - we could not find that so we just used white chocolate

Melt the almond bark as instructed on the packaging.  While melting mix remaining ingredients in a large bowl.   Pour melted almond bark and mix to coat well.  Spread thinly on wax paper or a cookie sheet.  Let cool.  Break with a knife and enjoy!

Now as you can tell from the picture, mine did NOT turn out white - the chocolate chips melted while I was mixing - but Kari said I may have had the almond bark too hot.  Toni chimed in and said that she uses white chocolate chips... THAT was a novel idea!

Also, I did not spread mine out evenly enough on the cookie sheet, so it was very hard to break apart.  Be sure to spread the candy out very very thin.   Otherwise you kind of get a candy "brick"  🙂

This recipe was very quick and easy and the girls were even able to help by measuring and mixing the dry ingredients together.    It also makes an enormous portion, so it is great for gifting.  Besides, everyone needs a little "White Trash" in their holiday, right?

Christmas Cake Pops - Rudolph

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I decided to make Christmas Cake Pops for a Christmas Party we are attending tonight with friends.   I made the Snowmen Cake Pops, but wanted to try my hand at making some Reindeer... you know, because I love a challenge. 

Before you tell me that this one looks like Steve Buscemi - I KNOW.... it was my first try.  And I did mention the Snowmen were much easier, right?!

Reindeer Cake Pops

Ingredients:

  • Pillsbury Funfetti Cake Mix
  • 3 eggs
  • Just less than 1 cup water
  • ⅓ cup oil
  • Chocolate Candy Melts
  • Pretzels - I used the Snyders Butter kind
  • Red M&Ms or Red Hot Candies
  • White wafer sprinkle candies (for the eyes)
  • Foodwriter Edible Markers
  • Babycakes Cake Pop Maker

I first made my cake pops with Pillsbury Funfetti cake mix. I use a little less water than the recipe on the box calls for, as I think it is easier to spoon into the Babycakes Cake Pop Maker when it is a bit thicker. Put all of the little cake pops on a cookie sheet and run into the freezer for at least an hour.

While the cake pops freeze, it is time to break your pretzels to make "antlers."  Now this takes practice, and I ate about half the bag every time I broke one off wrong.  Basically you want to gently pull of adjacent corners to make antlers with a bit of a "stalk" to stick down into the pops.

Take the cake pops out and put just a dab of chocolate on the sticks and stick them into the pops. Then run them into the freezer again for another hour. They should come out looking like this:

Gently dip each cake pop into the chocolate candy melts and then into a styrofoam stand.  Immediately (but gently!) push "antlers" into the chocolate and hold for a few seconds to set.  Put into freezer for about an hour to let set.

Once the chocolate has hardened and the antlers are set - the hard part begins.  Using a toothpick dab a bit of chocolate onto the wafers and M&Ms and place gently to make the "face" of Rudolph.   Using an edible pen, make dots for eyes and draw on a smile.  (again, not real thrilled with the edible pens, but it works well enough)   I can tell you that having long nails makes the step a bit difficult - placing those tiny little candies.  (Hence, my Rudolph is channeling Steve Buscemi) 

I don't know if I will ever make these again with as much time as they took, but I am excited to walk into the party with them tonight.  I know they are going to be a bit hit!  And I know they taste even better than they look!

Check out how to make Rudolph Sugar Cookies too!

Christmas Cake Pops - Snowmen

By 17 Comments

It is no secret how much I love my Babycakes Cake Pop Maker, but I fell even more in love today while making Christmas Cake Pops for a Christmas party we are attending tonight.  I made some "normal" ones, iced with sprinkles, but I wanted to make some with a bit more... personality.

Snowmen Cake Pops

Ingredients

  • Pillsbury Funfetti Cake Mix
  • 3 eggs
  • Just less than 1 cup water
  • ⅓ cup oil
  • White chocolate candy melts
  • Orange Tic Tac candies
  • Large Oreos - icing removed
  • Small Oreos - whole
  • Foodwriter Edible Markers
  • Babycakes Cake Pop Maker

I first made my cake pops with Pillsbury Funfetti cake mix.  I use a little less water than the recipe on the box calls for, as I think it is easier to spoon into the Babycakes Cake Pop Maker when it is a bit thicker.  Put all of the little cake pops on a cookie sheet and run into the freezer for at least an hour.   Take the cake pops out and put just a dab of chocolate on the sticks and stick them into the pops.  Then run them into the freezer again for another hour.  They should come out looking like this:

Gently dip each cake pop into melted white chocolate, and place Large Oreo cookie and Tic Tac into place.  Stick cake pop into Styrofoam stand and run into the freezer again to let set.  Using a tooth pick, put a dollop of chocolate in the center of the Oreo and add Small Oreo cookie to make a "top hat."  (mine is blue - I had already colored it for "Smurf pops" before I remembered I would need it!)

Using the Foodwriter pens draw on eyes and a mouth.  (*Note: I am not very impressed with these pens at all, and when I went to Facebook to ask if I was doing something wrong, most everyone said they did not work as well as they wanted them to either.  Its the first time I have ever been disappointed in anything from Wilton.  However, they work for now until we find something better.)

I had a blast making the Snowmen Cake Pops - and they are MUCH easier than the Reindeer Cake Pops I made to go along with them!  They are super cute together though!

 

 

Rice Krispie Treat Ornaments

By 11 Comments

While perusing Pinterest a few weeks ago I saw a pin I just knew I had to do - Rice Krispie Treat Ornaments.   We LOVE Rice Krispie treats here and have made them for just about every holiday without fail - even making up a few holidays along the way.   But instead of just decorating them with icing this time, I wanted to do something unique.... these were perfect.

Rice Krispie Treat Ornaments

Ingredients:

  • 6 cups Rice Krispies Cereal
  • 1 stick butter or margarine
  • 1 bag mini marshmallows
  • food coloring
  • tooth picks
  • Rollo candies

Melt butter in a large pan and add marshmallows.  Stir constantly over medium heat until marshmallows are completely melted and mixture is smooth.  Add food coloring to desired color.  Mix in Rice Krispies and mix until well coated.  Let cool for a few minutes so you do not burn your hands.  Coat your hands in butter (seriously, otherwise this is a sticky mess) and mold handfuls of Rice Krispies treat mixture into a ball.  Place in a muffin tin to let marshmallow set.  Treats should be firm enough to hold their shape.  Once Rice Krispies treats are completely cooled, us a toothpick to attach Rollo candy to treat to look like the top of a Christmas ornament.  Makes approximately 12 ornaments.

These were SO much fun to make, and taste even better!  We are putting them in pretty little bags for the girls to give to their friends at school.  We also made up some for the neighbors, postman, housekeeper, and other friends.  These are so quick and easy, I will be making some for our upcoming Christmas Parties as well!  It was great to have a fun, tasty, festive snack in less than 20 minutes, and for less than $10.  That is hard to beat!

Hmmm... wonder what I will find on Pinterest to make tomorrow....

 

 

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