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diamond year recipes

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Donut Diamond Rings

Donut Diamond Rings


  • Large Glazed Donuts


Cut out diamond shapes from card stock (prism card stock recommended). Insert on the top of each donut.

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Mini Apple Donut Muffins

Mini Apple Donut Muffins



  • 1½ C flour

  • ½ C sugar

  • 1½ tsp. baking powder

  • ½ tsp. nutmeg

  • ½ tsp. salt

  • ⅓ C butter, cold

  • 1 egg

  • ¼ C milk

  • ½ C apple, grated (1 large Gala apple or 2 small Gala apples)


  • 2 Tbsp. butter, melted

  • ¼ C sugar

  • ½ Tbsp. cinnamon


Serves 24 mini muffins


In a medium bowl, mix together the flour, sugar, baking powder, nutmeg and salt.
Cut in the butter until it's well incorporated and the mixture is coarse.
In a separate bowl, whisk together the egg and milk and set aside.
Peel and grate 2 small apples (or 1 large apple) to yield about ½ cup. Add to egg mixture and stir until coated.
Pour the wet apple mixture into the dry mixture and stir. The muffin batter will be thick. Add another tablespoon of milk if it appears too thick.
Spoon heaping tablespoonfuls into prepared muffin tin (lightly sprayed with cooking spray).
Bake at 375 degrees for 10 to 12 minutes or until they are slightly golden.

Melt 2 tablespoons butter and set aside.
In a bowl, mix sugar and cinnamon together.
Brush melted butter onto muffins and roll in the cinnamon sugar mixture.



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White Chocolate Dipped Pretzel Rods
Chocolate Dipped Pretzel Rods

White Chocolate Dipped Pretzel Rods

Serves 50


  • 12 oz. white chocolate or white chocolate chips

  • 2 Tbsp. vegetable shortening

  • 50 pretzel rods

  • Assorted toppings and decorations (Crystalized Sugar) 



Chop the chocolate into small pieces. Skip this step when using chocolate chips.

Add the chocolate and vegetable shortening to a microwave-safe container. A glass measuring cup works well for this rather than a wide, shallow bowl because the chocolate is deeper in the measuring cup, making it easier to dip the pretzels.

Microwave the chocolate for 30 seconds at the "LOW" setting or 50-percent power.

Remove the bowl from the microwave and stir the chocolate. Continue microwaving in 30-second bursts, stirring in between, until the chocolate becomes perfectly smooth. It takes 1 1/2 to 2 minutes to microwave 12 ounces of chocolate, but this varies with different microwaves.

Tilt the measuring cup slightly, making the pool of chocolate as deep as possible.

Dip a pretzel rod into the melted chocolate mixture, covering no more than two-thirds of the pretzel.

Lift the pretzel out of the chocolate, suspending it for a few seconds to allow excess chocolate to drip back into the cup.

Hold the pretzel rod over a bowl or plate containing your choice of topping. Spin the rod slowly while sprinkling with the topping. This step is optional. Topping such as sprinkles should be added while the chocolate is still melted.

Lay the chocolate-covered pretzel rod flat on a piece of wax paper. Allow about 30 minutes for the chocolate to set before packaging. Store in air-tight containers or cellophane treat bags.



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Sweet & Salty Cereal Bars

Sweet & Salty Cereal Bars

Serves 12


  • 4 C multi grain cheerios

  • (1 C pecans, broken into pieces) DO NOT USE FOR VESSELS CLUB

  • 1 C m & m's

  • ½ C semisweet chocolate chips

  • 1 C pretzel sticks, broken into pieces

  • 1/3 cup packed light brown sugar

  • ½ C light corn syrup

  • 1 Tbsp. unsalted butter



Line an 8-x-8-inch baking pan with aluminum foil. Spray with nonstick spray and set aside.

In a large bowl, combine cheerios, (pecans DO NOT USE FOR VESSELS CLUB), m & m's, chocolate chips and broken pretzel sticks.


In another heatproof bowl, combine brown sugar, corn syrup, and unsalted butter. Heat in the microwave until boiling and sugar is melted. Remove from the microwave and let cool for a couple of minutes. Pour over the cereal mix and stir gently to combine. Press into the prepared baking pan and refrigerate for 1 hour before cutting into squares.


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Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies


Serves 42-46 cookies


  • 1 ½ C butter, softened to room temperature (not melted!*)

  • 2 C granulated sugar

  • ½ C molasses

  • 2 eggs

  • 4 C all-purpose flour

  • 4 tsp. baking soda

  • 2 tsp. ground cinnamon

  • 2 tsp. ground ginger

  • 1 tsp. ground cloves

  • 1 tsp. salt


Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 2 minutes until light and fluffy, scraping down the bowl if need be.  Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until combined.


Place a sheet of plastic wrap directly on top of the dough (so that it’s touching the entire surface and preventing air from getting in) to completely cover it.  Then refrigerate dough for 30-60 minutes, until it is completely chilled.


Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will probably crack more while cooling.)  Remove from the oven and let cool for a minute or two. Then transfer the cookies to wire racks to cool completely. Serve immediately or store in a sealed container for up to 1 week.



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Pineapple Upside down Cupcakes

Pineapple Upside down Cupcakes


  • 1 can (20 oz) sliced pineapple, drained, juice reserved

  • 1 box Betty Crocker™ Super Moist™ yellow cake mix

  • ½ C vegetable oil

  • 3 eggs

  • 1/3 C butter, melted 

  • 2/3 C packed brown sugar

  • 12 maraschino cherries, cut in half


Serves 24


Preheat oven to 350 degrees.
Spray 24 regular-size muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

In small bowl, stir together melted butter and brown sugar. Spoon 1 ½ tsp. butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon ¼ C batter into each cup.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.


Chocolate Dipped Rice Krispie Treats



  • 3 Tbsp. butter

  • 4 C mini marshmallows

  • 6 C Rice Krispies cereal

  • 1 pkg semi-sweet or milk chocolate chips

  • sprinkles for decorating

Serves 24


Line and butter a 9×13″ pan with wax paper. Set aside.
In a large pot, melt the butter over low heat. Add the marshmallows and stir until completely melted. Remove from heat.

Stir in the cereal until well coated. Using a buttered spatula, evenly press the mixture onto the prepared pan. Let cool and cut into 2×2″ squares.

Melt the chocolate over a double boiler. Dip each square into the melted chocolate. Smooth the surface if needed and top with sprinkles. Let stand until the chocolate hardens and enjoy.

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Chocolate Dipped Rice Krispie Treats

Pumpkin Bread Muffins


  • 3 C Sugar                                                                  

  • 4 eggs, beaten                              

  • 1 C melted Butter                                       

  • 2/3 C water                                                 

  • 2 C pumpkin                   

  • 1½ tsp. Salt

  • 1 tsp. Vanilla

  • 1 tsp. Cinnamon

  • 1 tsp. Nutmeg

  • 2 tsp. Baking Soda

  • 3 ½ C Flour

Serves approx. 30 muffins



Preheat oven to 350 degrees. Mix in order given.  Pour in lined muffin pans or greased & floured loaf pans-either 2 large or 4 small pans.  Bake for the following amount of time:


20 mins large muffins

1+ hour large loaf pans

30 mins small loaf pans

Pumpkin Bread Muffins
S’mores Cookie Cups

S’mores Cookie Cups



  • 1 C graham cracker crumbs

  • 1 ¼ C flour

  • ½ tsp. baking soda

  • ¼ tsp. salt (use ½ tsp. if using unsalted butter)

  • ½ C butter, softened

  • ½ C brown sugar

  • 1/3 C sugar

  • 1 large egg

  • 1 tsp. vanilla extract

  • 12 large marshmallows cut in half

  • 2 Hershey's chocolate bars 1.55 oz each

Serves 24


Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.

In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined. Add in egg and vanilla extract. Mix well.

Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.

Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down. Let cool for 20 minutes.

Place one square of chocolate on top of each marshmallow. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.

If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains its shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.

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Taco Chex Mix

Taco Chex Mix


  • 4 C Chex cereal

  • 4 C oyster crackers

  • 4 C Cheez-Its

  • 4 C butter spindle pretzels

  • 1/3 C canola oil

  • ¼ C taco seasoning mix (if you want it milder, start with 1/8 C)

Serves 20



Preheat oven to 250 degrees.

Double line a paper bag.

Pour cereal, crackers and pretzels into paper bag. Top with taco seasoning and oil. Fold top of bag down and shake until mixed well.

Pour snack mix onto two large baking sheets (with sides). Bake at 250 degrees for 1 hour, stirring every 15 minutes.

Cool. Pour into air tight container.



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Christmas Chocolate Kiss Cookie

Christmas Chocolate Kiss Cookie




  • 1 C all-purpose flour

  • 1/3 C cocoa powder

  • ¼ tsp. salt

  • 8 Tbsp. (1 stick) unsalted butter, softened

  • 2/3 C sugar

  • 1 egg yolk

  • 2 Tbsp. milk

  • 1 tsp. vanilla extract

  • ¾ to 1 C assorted Christmas sprinkles 

  • 25 to 30 Hershey Kisses, unwrapped

Combine flour, cocoa, and salt; set aside.

With an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce mixer speed to low and add the flour mixture until just combined.

Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

With your hands, roll chilled dough into 1-inch balls and roll each ball in sprinkles, completely covering the dough ball with sprinkles. Place balls about 2 inches apart on a baking sheet. With your thumb, gently press down into the center of each ball just slightly to make a small indentation. Chill the baking sheet of dough balls in the refrigerator for 10 to 15 minutes before baking.  {This chilling time makes the cookies bake up soft and tender, and helps minimize spreading.  I have skipped this chill before, and the cookies came out on the dry side ... so I don't recommend skipping it.}

Bake at 350℉ until set, about 12 minutes.

After removing cookies from the oven, immediately place a Hershey Kiss in the center of each cookie.  {Once you place the Kiss, leave it be.  Twisting or moving it will cause it to start to melt and pool at the bottom.}  Let cookies cool on the baking sheet for about 3 minutes, remove to a cooling rack to cool.


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Candy Cane Marshmallow Pops

Candy Cane Marshmallow Pops


  • Large marshmallows

  • Mini candy canes

  • Melted chocolate (we use Trader Joe's Dark Chocolate block)

  • Candy canes, crushed



Stick a mini candy cane into the large marshmallow.  Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane.  Place on a waxed paper lined baking sheet and allow to set.  

Note: I found that using food handling gloves helped with this project as the candy cane can get a bit sticky.



Photo By: Liv Life

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