For my Cookie Swap this Sunday I have made two kinds of cookies. But because I have so much to do for the party and Christmas I decided to make simple and quick cookies. So both cookies I am making are no-bake.

The first cookie I made was a Girl Scout Mint Cookie Copycat. They are quick and easy and yummy! I made these with semi-sweet chocolate and white chocolate. I love the white chocolate.

The second cookie I made was Orange Coconut Balls. I made these because I wanted to have something different. And I thought that the orange flavor of these cookies would be a great change.

Girl Scout Mint Cookie Copycat

• Chocolate (I used chips but I’ve heard bark is the best)
• Peppermint Extract
• Ritz Crackers

1. Heat the chocolate in the microwave. My bag instructed to heat 1 minute on high.
2. Add a few drops of Peppermint Extract
3. Stir and heat 30 seconds more.
4. Dip crackers one by one
5. Place chocolate covered crackers on parchment paper or wax paper
6. Place in fridge and chill overnight

Orange Coconut Balls

• 1 box (12oz) Vanilla Wafers, crushed
• 6 oz Orange Juice Concentrate (undiluted)
• 1/2 cup butter or margarine
• 2 cups powdered sugar
• 7 oz sweetened coconut flakes

1. Mix everything but the coconut.
2. Roll into bite size balls
3. Roll in coconut
4. Place in fridge till firm or overnight

Recipe originally found on Recipezaar. These are a very sweet cookie, I’m thinking about trying them with only 4 oz of orange juice next time.

If you would like to find some more Christmas dessert recipes please visit Life as Mom. What’s your favorite Christmas dessert?

My son loves muffins as you may have read about here. I wanted to make some pumpkin muffins but I couldn’t find a recipe I loved, so I decided to modify a recipe. I only did a tweek here and there but I like that they are not messy and not an overly sugary treat.

Pumpkin Muffins

Makes 30 muffins

4 eggs
2 cups sugar
1 (16 ounce) can pumpkin
1 teaspoon vanilla extract
1 1/4 cups vegetable oil
3 cups flour
1 teaspoons baking soda
1 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt

Directions:

1. Preheat oven to 400F.
2. Mix in a large bowl all the dry ingredients.
3. In small bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth
4. Add pumpkin mixture to to dry ingredients. Do not over mix should be lumpy.
5. Fill greased or paper-lined muffin cups 3/4 full.
6. Bake for 15-20 minutes.

Enjoy!!

Don’t forget to enter my contest to win a free custom christmas photo card design!!! Or take me up on my special for $2 Custom Photo Card Designs!!

Or join me in being Thankful every Thursday and make a list of 100 things you are thankful for by the end of the month.

Find more Fall Deserts at the Holiday Food Fest!