Happy (Treat-Filled) Holidays!


It’s no secret that CloudKids like a treat from time to time (after all, we do celebrate Donut Thursday, and we have a year-round, candy-filled Jack-o-Lantern). So for the past few years, our holiday party has also included a homemade treat exchange. The gang really outdid themselves this year, so we thought we’d share some of our favorite recipes with you all.

Want to impress your Grandma with some fancy french macarons? You’re welcome! Wishing Hanukkah hadn’t come and gone already? Get festive again with these Nutella rugelach. Want to show your Italian pride for Christmas Eve today? Try these yummy Spumoni cookies. You can thank us later! And if you’re still hungry, check below the break for more CloudKid approved recipes. Happy Holidays!

Chocolate Bundt Cake:

  • 3 oz Chocolate Chips
  • Instant Chocolate Pudding (1 small box)
  • Instant Vanilla Pudding (1 small box)
  • Yellow Cake Mix (1 box)
  • 1 cup water
  • ½ cup oil
  • 4 eggs
  1. Mix everything in large bowl.
  2. Spray bundt cake pan with cooking spray. Bake in pan for 1 hour at 350°.

YuleSlide (Holiday Drink for CloudKids 21 and Over):

  • 1 Shot Vodka
  • 1 Shot Coffee Liqueur
  • Add Vanilla Almond Soy Milk
  • Dash of Nutmeg
  • Dash of Cinnamon
  1. Mix.
  2. Drink!

Chocolate Fudge Peanut Butter Insanity Cookies

  • 6 oz unsweetened (baking) chocolate
  • 2 tablespoons butter
  • ¼ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs
  • 1 ¼ cups sugar
  • 3 oz (½ cup) semisweet chocolate chips, 3 oz (½ cup) peanut butter chips
  1. Melt chocolate and butter in a saucepan on very low heat.
  2. Mix flour, baking soda and salt.
  3. In a mixing bowl, beat eggs, then add sugar and keep beating until well blended.
  4. Add chocolate mixture to eggs, beat well.
  5. Add flour mixture and mix until well blended.
  6. Stir in choc/pb chips, chill in refrigerator for at least an hour.
  7. Preheat oven to 350°F, grease a cookie sheet.
  8. Drop by teaspoonfuls onto cookie sheet, bake 5-6 mins. They should be a little underbaked when finished.

Buttered Popcorn, Peanut Butter & Chocolate Chip Cookies

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter (or margarine), softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ⅔ cups (11-ounce package) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
  • More butter (at least half a stick)
  • More salt
  • Peanut Oil (or other high smoke point oil)
  • Popcorn Kernels
  1. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
  2. Put all that aside, and put a big stainless-steel pot on the stove. Cover the bottom in popcorn kernels, and pour in enough peanut oil to cover all of the kernels. Put heat on high-ish, and let sit until first kernels start to pop. Take pot off heat for 30-60 seconds to let temperature equalize, then put back on med-high heat. Keep on heat, shaking gently side to side until popping has nearly subsided, then remove from heat. Melt ½ to a whole stick of butter in the microwave (dependant on amount of popcorn). Put popcorn in large bowl, and pour butter over kernels, tossing intermittently. Add salt to taste.
  3. Now that popcorn is properly salted and buttered, start dumping some into the cookie dough mixture and mashing it all up in there with a rubber scraper. Just keep adding popcorn and mashing it in until you think “maybe I put a little too much popcorn in” and then mash it some more so it’s all evenly distributed.
  4. Drop by rounded tablespoon onto ungreased baking sheets.
  5. If you did this right up to this point, you should have some leftover buttered popcorn. Add garlic powder, black pepper, dill, cayenne, and whatever else you want to remaining popcorn, and eat during next steps, until you feel like you can’t possibly eat any more, then have one more handful.
  6. Preheat oven to 375° F.
  7. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.