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Christmas Crunch Popcorn Snack Mix

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Christmas Crunch Popcorn Snack Mix

I’ve made popcorn snack mix like this about a million times and for every occasion under the sun – including Easy Easter Bunny Snack Mix and this Fall M&M’s & Popcorn Snack Mix and of course… my favorite Candy Corn Snack Mix – but for whatever reason, I can’t remember ever making it for (or around) Christmas.

But then yesterday, after talking to Amy, who was making some while we chatted… I just could.not.quit. thinking about it.  I got a “hankerin'” for it, as my Mama used to say.  When I woke up today still thinking about it, I told the kids I wanted to make some, so they helped and we mixed up some Christmas Crunch Snack Mix!

Christmas Crunch White Chocolate Popcorn Snack Mix

I already had the Christmas M&M’s on hand … because that’s a staple in everybody’s kitchen around Christmas, right?  And we always have microwave popcorn and white almond bark. Those are also staples in our house.  As a bonus, I had pretzels (not so common in our house) but Amy’s mix had pretzels which made me really want  them too!

So, that was that… about 5 minutes later we had a delicious afternoon snack ready.  Unfortunately, being the mean blogging Mommy that I am, I tortured the kids by not letting them eat any until I took pictures and checked pictures and then too more pictures… just so I could share it with YOU!    Now that I think about it – my kids should be mad at YOU, not ME, right?

Just kidding.  I think ;)

Christmas Popcorn Snack Mix

Are you ready to make some of this totally addictive snack mix?  I promise you won’t be able to put it down!!   Oooh, and if you need snack for a party, or want to bag it up for class favors – kids and adults alike love this stuff!!   To see more pics with instructions and sweet little bags I made for Easter, check out my Easter Bunny Snack Mix post here – I have step-by-steps!

Okay – here you go:

Christmas Crunch Popcorn Snack Mix
 
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Author:
Ingredients
  • 8-10 cups of popped popcorn (microwave or homemade)
  • 8 ounces of white candy melts or almond bark
  • 1 cup M&Ms,
  • 1 cup Pretzels
  • Christmas Sprinkles
Instructions
  1. Pop the popcorn and pour into a large bowl. I used microwave (the "extra butter" variety but you could use air popped or whatever is your favorite! Line a cookie sheet with parchment paper or wax paper. Spread the popcorn out on the cookie sheet.
  2. Sprinkle the M&M's and pretzels evenly over the popcorn. Melt white chocolate and pour over the popcorn mix. I do this by chopping up the almond bark, then putting it in a microwave-safe measuring cup and microwaving for 1 minute. Stir and microwave again - in 30 second intervals until smooth and completely melted.
  3. Pour it over the popcorn, then gently stir it up to coat the popcorn. Sprinkle with Christmas sprinkles to make it extra festive!! :) Let it dry/harden, then break it up and enjoy!
  4. PS. If you want to speed up the drying/hardening, pop it in the frig or freezer for a couple of minutes!

Christmas Crunch Collage
 

White Chocolate Pecan Snowball Cookies

This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Thanks so much for your support in this way! Read my full disclosure policy here.

White Chocolate Pecan Snowball Cookies Recipe

White Chocolate Pecan Snowball Cookies

When Liz invited me to be a part of the Christmas Cookie Exchange, I knew right away I wanted to try a new recipe.  I pulled down a stack of cookbooks from my shelf and started pouring over them, looking for something I had never baked before!

Not surprisingly, I found my inspiration in the Taste of Home Christmas Cookies & Candy book.   As I flipped through the pages, I came across a recipe for Cherry Snowballs.  I’ve eaten Snowball Cookies a handful of times in my life (als0 called Mexican Wedding Cookies or Russian Tea Cakes), but I had never made them.

I know, I know… how have I gone 37 years of my life without baking these super easy, amazing, and very popular Christmas cookies??  Yeah, I have no idea either.

White Chocolate P-ecan Snowball Cookies WM 2

So I immediately knew I wanted to make Snowball Cookies… but not with cherries (as shown in the book).  I’ve never had them with cherries  and truthfully, cherries are just not my most favorite thing.  So… if I couldn’t stuff my cookie with cherries… what could I stuff it with?

And then it came to me… white chocolate!!   White chocolate just sounded like a perfect compliment to the Snowball Cookies!

If this recipe was anything like the ones I had in the past, I knew they’d be light and not too sweet and I just knew the added white chocolate in the center would be perfect!

White Chocolate Pecan Snowball Bitten

Guess what?  I was right!!  So, these are very traditional Snowball Cookies, except they have a white chocolate filling in the center.

Also, the recipe in the book did not call for nuts, but I knew I had had Mexican Wedding Cookies with pecans in the past, so I made them with chopped pecans (although you could skip that if you have a nut thing)…. and my White Chocolate Pecan Snowball Cookies were born!

The verdict?  I love the added texture and flavor of the chopped pecans so I have to say, the white chocolate filled with pecans is my favorite!!  But they’re also perfectly delicious without the nuts.   It just depends on what floats your boat ;)

White Chocolate P-ecan Snowball Cookies WM 2

And while we’re talking cookies…  have you ever heard of Cookies for Santa’s Milk Drive?   Christmas means cookies to so many of us and what better to have with cookies thank milk. But there are too many who will go without either this year.

Food banks across the nation need more milk and I’d like to encourage you to donate!    Just visit Santa’s Milk Drive to donate and when you get there, enter your zip code and any donation you make will be distributed to a food bank in your area!  That’s right… you’ll be helping out people in your own community!   Isn’t that cool?

Christmas Cookie Exchange

Today, I’m joining a group of some of my favorite blogging friends for a Christmas Cookie Exchange — and we’re all sharing a cookie recipe!  I hope you’ll click on the links below for some new cookie ideas and inspiration:

Caramel Filled Chewy Ginger Cookies from 365 Days of Slow Cooking

Italian Anisette Cookies from A Family Feast

Cranberry Orange Nut Cookies from Apron Strings

Orange Cranberry White Chocolate Stuffed Cookies from Barbara Bakes

Soft Pumpkin Cookies + Pumpkin Spice Kisses from Bless this Mess

Soft Maple Sugar Cookies from Crumbs and Chaos

Graham Cracker Log from Hoosier Homemade

Rugelach Bars from Let’s Dish

Pepper Jelly Cornmeal Thumbprints from Letty’s Kitchen

Chocolate Peanut Butter Cup Cookies from Love from the Oven

Linzer Cookies from Mandy’s Recipe Box

Surprise-inside Christmas Stocking from Munchkin Munchies

Chocolate M&M Cookies from Oh, Sweet Basil

White Chocolate Pecan Snowball Cookies from Rose Bakes

Chocolate Toffee Cranberry Cookies from Taste and Tell

White Chocolate Cherry Almond Bars from Your Homebased Mom

Spiced Eggnog Cookies from Will Cook for Smiles

And finally… are you ready to bake the White Chocolate Snowball Cookies?

Here’s the printable recipe:

5.0 from 1 reviews
White Chocolate Snowball Cookies
 
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Author:
Serves: 36
Ingredients
  • 1 cup (or 2 sticks or 8 oz.) salted butter, softened
  • 1 cup powdered sugar, divided
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • ½ cup white chocolate chips
  • ½ cup chopped pecans (optional)
Instructions
  1. In a mixing bowl, cream together the butter, ½ cup of powdered sugar and vanilla. Gradually mix in the flour just until it comes together. If you're adding nuts, gently mix them in now.
  2. Wrap the dough in wax paper and chill for one hour.
  3. Once the dough is chilled, preheat the oven to 350°F. Using a knife, cut off small chunks of the dough (approximately 1 tablespoon) and roll the dough between your hands until you can flatten it into a small circle. Place 3-4 white chocolate chips in the center of the circle and shape the dough into a ball around the chips.
  4. Line a cookie sheet with parchment paper. Place the balls on the lined cookie sheet, approximately 1 inch apart, Bake at 350°F for 12-14 minutes or until the bottoms are browned.
  5. While the cookies are warm dust them with powdered sugar. I love using what I call my "sugar shaker" to do this! Don't try rolling them at this point... they'll just crumble apart.
  6. If you're feeling adventurous, let them cool completely and then you can roll them in powdered sugar to get them completely white ;) .

Inspired by the Taste of Home Christmas Cookies & Candy book.

White Chocolate Pecan Snowball Cookies WMSave 100% when you buy any ONE (1) 3.8 oz. or smaller box of JELL-O® Gelatin or Pudding Mix. Check back every Friday for a new Freebie!.Expires 12/7/2014.Save 100%.

German Chocolate Cupcakes

This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Thanks so much for your support in this way! Read my full disclosure policy here.

German Chocolate Cupcake Recipe

German Chocolate Cupcakes.   What a fantastic idea, right?

I’m gonna step back a few steps and tell you… I’ve struggled with blogging for the past couple of weeks.   Early November was insanely busy (3 wedding cakes, a groom’s cake and 2  birthday cakes all in one weekend) and I sort of felt like I was drowning.   Everytime I’d try to write, I’d just get stuck.

But I’m trying to break out of that funk this week and get back into writing and sharing cakes.  Starting now :D

German Chocolate Cupcakes 2

This week my uncle asked for a German Chocolate Cake for his birthday.  He’s been sick for several months and although I’ve only done German Chocolate cakes a few times, I was happy to make it for him!

And since he specifically requested the frosting (and lots of it), I decided to make the Coconut Pecan frosting homemade.

You see, usually when I do a German Chocolate Cake, I cover it with Chocolate Cream Cheese frosting.  And when I made German Chocolate Cake Balls, I used the canned frosting.  But yesterday?   I made a real cake with real homemade Coconut Pecan Frosting.  And it was sooooo good!

German Chocolate Cupcake Open 2

In the process, I had some extra batter and frosting, so I decided to make some cupcakes.  And I’m gonna go out on a limb and say that I like the cupcakes better than the cake.  Because in addition to the Coconut Pecan Frosting… I added some Milk Chocolate Buttercream.  Better, right?

Yeah, I thought so.

Because Milk Chocolate Buttercream makes everything better.

Easy German Chocolate Cupcakes

Anywho… I’m really, really loving the way these cupcakes turned out and I’m seriously considering adding them to my regular rotation of cupcakes.  They’re not hard to make and they’re just plain delicious.

As a side note… have any of you decided that you liked something that you thought you hated after you started baking regularly?  I used to hate almond flavoring, but now this White Almond Sour Cream cake is one of my all-time favorites.  I also used to hate coconut in just about anything baked… and now… I’m sort of loving it.  Italian Cream Cake?  The bombdiggity.  And these German Chocolate Cupcakes?   So, so addictive.

German Chocolate Cupcakes Coconut Pecans

These recipes were only slightly adapted from The Cake Mix Doctor Returns.    If you like doctored cake mix recipes, I cannot recommend enough all of Anne Byrn’s books.  I have three of them and they’re fantastic!!

Here you go:

German Chocolate Cupcakes
 
Prep time
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Author:
Recipe type: Cupcakes
Serves: 30-36 cupcakes
Ingredients
For the Cake
  • 4 oz. German's Sweet Chocolate
  • 1 (16.5 oz) German Chocolate Cake Mix
  • 2 ounces all-purpose flour
  • 1.7 oz vanilla instant pudding mix (half a package or appx. 4 tablespoons)
  • ¾ cup water
  • ½ cup sour cream
  • ¼ cup vegetable oil
  • 4 large eggs
For the Coconut Pecan Frosting
  • 1 can (12 oz.) evaporated milk
  • 1½ cups granulated sugar
  • 12 tablespoons salted butter (1½ sticks)
  • 4 large egg yolks, slightly beaten
  • 2 teaspoons pure vanilla extract
  • 2 cups sweetened flaked coconut
  • 1½ cups chopped pecans
For the Milk Chocolate Buttercream
  • ½ cup salted butter, softened
  • 1 cup powdered sugar (or more, depending on desired consistency)
  • 4 ounces milk chocolate bars (Hershey's Bar's work great!)
  • 2 tablespoons heavy whipping cream
  • ¼ tsp. vanilla extract
Instructions
For the cake
  1. Preheat your oven to 325°F and prepare your cupcake pans. I like to use glassine liners.
  2. Break the milk chocolate bar into pieces and place them in a microwave safe dish. Microwave on high for 1-2 minutes, stirring every 30 seconds until the chocolate is completely melted.
  3. In a large mixing bowl, combine the melted chocolate, cake mix, flour, pudding mix, water, sour cream, oil, and eggs. Beat on low until the ingredients are incorporated and then on high for 2 more minutes. The batter will be smooth and thick.
  4. Scoop into your cupcake liners (I like to use a 2 tablespoon scoop to fill my cupcake liners... I do a heaping scoop per cupcake), and bake for 19 minutes.
For the Coconut Pecan Frosting
  1. Place the evaporated milk, sugar, butter, egg yolks and vanilla in a large boiler over medium heat. Cook, stirring constantly, until thick and golden brown. This took about 12 minutes for me. Remove from the heat, stir in the coconut and pecans, and allow it to cool to room temperature (I stuck mine in the frig - it got a little too thick, but it worked!). It'll take at least 30 minutes to cool to room temperature if left out.
For the Milk Chocolate Buttercream
  1. Chop up the chocolate bars and place them in a small microwave safe bowl. Heat the chocolate in 30 second increments until completely melted. Set it aside and let it cool.
  2. Once the chocolate has cooled, in a large bowl, cream together the butter and powdered sugar until light and fluffy. Scrape down the sides of the bowl as needed and add in the vanilla extract and mix until incorporated.
  3. Gradually pour the cream into the frosting while mixing. Once the cream mixture is thoroughly mixed into the frosting, fold cooled milk chocolate into the frosting. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
Assembly
  1. When the cupcakes are cooled, pipe the milk chocolate frosting around the outer edge of the cupcake - forming a "bowl" in the center. I used a 1M tip for this. Then using a tablespoon, scoop a dollop of the Coconut Pecan Frosting into the center of each cupcake.