Almond Bark

This simple recipe is an endless favorite. This season alone, I've made four batches and it's all gone! The best part is that it's super easy, fast, and every one will think you slaved over it.

What you need:
1 bag of white chocolate chips (I prefer Tollhouse, it melts the best)
1 bag of almonds (1 to 1 1/4 cups)

What to do:
Preheat your oven to 350'.

Grab an oven sheet and spread out the almonds evenly. Throw it (not literally) in the oven for about 10-15 minutes. You'll know they're toasted enough when you open the oven and it smells nutty. When you're done, let them cool.

Take out a cookie sheet and line it with wax paper. Technically, you don't need the wax paper, but it'll make it easier in the end and makes cleaning up simple.

Empty the white chocolate chips in to a large, microwaveable bowl. Microwave on high for 45 seconds. Take it out, stir with a spoon, then put it back in for about 30 seconds. Take it out again and stir the chocolate until it is smooth. If it's still lumpy, microwave again for ten seconds, then stir. Repeat until it's smooth.

While you're microwaving the white chocolate, chop the nuts up. For this, I use my Pampered Chef Chopper, but if you don't have one of your own, use a knife or put them in a plastic bag and beat them with a rubber mallet. The goal is to create smaller almond pieces.

When the white chocolate is smooth, add the nuts in and stir until it is completely mixed. Spread the mixture out on the wax paper as evenly as you can. Pop it in the freezer for about ten minutes. Take it out, and break it into smaller pieces.

(Source: me. I Googled toasting almonds and added it to melted white chocolate.)

Butterscotch Coconut Cookies

This recipe has become a staple in my kitchen. It's as easy as chocolate chip cookies and brings out the wow factor when I give them away.

What You Need:
1 1/3 cups of flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup of unsalted butter, softened (don't use salted for this one!)
1/2 cup sugar
1/2 cup brown sugar (firmly packed ofcourse)
1 egg
1/2 tsp. vanilla extract
1 3/4 cups sweetened shredded dried coconut
1 1/2 cups butterscotch chips

What To Do:
Preheat the over to 325'.

In a large bowl (or your kitchenaid mixer bowl), cream the butter using an electric mixer on high speed. When it's fluffy and pale yellow, you're done. Add the sugar and brown sugar. Mix it again on high speed. The actual directions say to continue doing this until it no longer feels gritty between your finger and thumb. In my personal opinion, it's done when it's mixed well. Only you will know the difference.

Next, add the egg and vanilla and beat on low until blended. If needed, ,scrape the sides of the bowl.

Add in the baking powder, baking soda, salt and flour. The actual directions say to sift the flour, mix all the dry ingredients first, then add the complete mixture in. Personally, I add the first three in while the mixer is going, wait a few moments, then slowly add in the flour. Your choice.

If you're using baking sheets that are not non-stick, line it with parchment paper. I use stoneware so I skip this step. (If you aren't familiar with stoneware, I highly recommend it!) Drop rounded teaspoons on to your baking sheet about 2 inches apart. If you want, you can create rounded balls first, but they end up the same after baking. Again, your choice.

Bake for about 12-15 minutes, until they're browing around the edges. When you take them out of the over, let them sit on the baking sheet for 2-3 minutes before removing them. Trust me, this will make your life easier.

It makes about 4 dozen cookies and everyone will think you're a goddess!

(Adpated from Williams-Sonona Cookies)