Debbie Macomber's Blog, page 4

Christmas Butter Mints

This recipe was inspired by my Christmas book, Dear Santa! These Christmas Butter Mints are a delightful treat to pop in your mouth – and gift to others! To get the bright red color, we used red food coloring gel instead of regular food coloring. This can be purchased in the baking section at most craft stores or online.
In the bowl of a stand mixer with the paddle attachment, beat butter until light and fluffy, 1 to 2 minutes. Slowly add the powdered sugar and incorporate on low speed. Add the evaporated milk, extracts and salt; mix on medium speed until combined.
Remove half of the dough and wrap in plastic wrap. Refrigerate for 30 minutes. Add red food coloring to the remaining dough in the bowl and mix well. Transfer from the bowl to a piece of plastic wrap and refrigerate for 30 minutes.

Remove doughs from the refrigerator and cut into 4 pieces each. Twist one piece of red and one piece of white together a few times until swirled, but still separate colors (mix too much and it will turn pink). Place in the center of a piece of waxed paper, fold over dough, then use your hands to roll into a log about 1 inch in diameter.Remove logs from the refrigerator and use a sharp knife to slice into ¼-inch slices. Place on a parchment-lined baking sheet and let air dry for at least 12 hours, uncovered, until dry and hard.



Christmas Butter Mints
Makes 3 dozen


½ cup (1 stick) unsalted butter, room temperature
1 pound powdered sugar
2 tablespoons evaporated milk
1 teaspoon peppermint extract
¼ teaspoon vanilla extract
1/8 teaspoon kosher salt
10 drops red food coloring gel


In the bowl of a stand mixer with the paddle attachment, beat butter until light and fluffy, 1 to 2 minutes. Slowly add the powdered sugar and incorporate on low speed. Add the evaporated milk, extracts and salt; mix on medium speed until combined. Remove half of the dough and wrap in plastic wrap. Refrigerate for 30 minutes. Add red food coloring to the remaining dough in the bowl and mix well. Transfer from the bowl to a piece of plastic wrap and refrigerate for 30 minutes.

Remove doughs from the refrigerator and cut into 4 pieces each. Twist one piece of red and one piece of white together a few times until swirled, but still separate colors (mix too much and it will turn pink). Place in the center of a piece of waxed paper, fold over dough, then use your hands to roll into a log about 1 inch in diameter. Twist ends and place in refrigerator while you repeat with remaining pieces of dough.

Remove logs from the refrigerator and use a sharp knife to slice into ¼-inch slices. Place on a parchment-lined baking sheet and let air dry for at least 12 hours, uncovered, until dry and hard.

Hot Chocolate Bombs

Hot Chocolate Bombs are a delightfully fun way to enjoy a comforting cup of hot chocolate, and the white chocolate shells make the hot chocolate extra creamy and delicious. We make two different kinds here, but feel free to substitute your favorite crushed candies and sprinkles to suit your tastes.
Place silicone molds on a quarter sheet pan (or something flat that will fit in your freezer).

Fill a small saucepan a third of the way with water. Bring to a simmer over medium-low heat. Pour the chocolate chips into a small bowl and set bowl over (but not touching) the simmering water, until the chocolate is almost completely melted, 3 to 4 minutes. Turn off the burner, remove bowl from saucepan, and stir until completely melted.

Using a round 1 teaspoon measuring spoon, put a heaping teaspoon of the melted chocolate in each cavity of the first silicone mold. Use the back of the measuring spoon to spread the chocolate all over the dome. Place mold and sheet pan in the freezer while you fill the cavities of the second mold. Freeze for 5 minutes.

While chocolate is in the freezer, bring the water back to a very low simmer. Set the bowl of chocolate over the water. Repeat with a second heaping teaspoon of chocolate in each cavity, making sure the chocolate goes all the way to the top of the mold, then freeze for 15 minutes.
Carefully peel each shell out of the mold and place on the cold sheet pan. Fill half of the shells with 1 tablespoon of hot chocolate mix each. Fill three hot chocolate-filled shells with 1 tablespoon mini marshmallows each, and the remaining three with 2 teaspoons crushed peppermint candies each. Separate the different kinds on opposite sides of the sheet pan.
Remove bowl from the simmering water and replace with a dinner plate. When the plate is hot to the touch, place an empty shell on the plate, rim side down, for about 5 seconds, or until the rim is a little melted. Gently transfer (if it won’t lift with your fingers, use a knife to release) to a filled shell and press gently to seal. Repeat with remaining shells.

Place chocolate back on simmering water (fill with more water if too low) and let warm up. Transfer chocolate to a piping bag with a small round tip, then pipe lines on the tops of the hot chocolate bombs. Alternately, drizzle chocolate with the end of a spoon. Sprinkle crushed peppermint candies and sprinkles, respectively, on the tops. Place in cupcake papers and let set for at least 1 hour. Fill cupcake papers with more mini marshmallows, crushed peppermint candies, and sprinkles, if desired.



Hot Chocolate Bombs
Makes 6

Hot Chocolate Bombs are a delightfully fun way to enjoy a comforting cup of hot chocolate, and the white chocolate shells make the hot chocolate extra creamy and delicious. We make two different kinds here, but feel free to substitute your favorite crushed candies and sprinkles to suit your tastes.


12 ounces white chocolate chips
6 tablespoons hot chocolate mix
3 tablespoons mini marshmallows, plus more for serving if desired
2 tablespoons crushed peppermint candies, plus more for garnish
Christmas sprinkles, for garnish
2 6-cavity half dome silicone molds (cavities measuring 2 inches wide by 1 inch deep)
6 cupcake papers


Place silicone molds on a quarter sheet pan (or something flat that will fit in your freezer).

Fill a small saucepan a third of the way with water. Bring to a simmer over medium-low heat. Pour the chocolate chips into a small bowl and set bowl over (but not touching) the simmering water, until the chocolate is almost completely melted, 3 to 4 minutes. Turn off the burner, remove bowl from saucepan, and stir until completely melted.

Using a round 1 teaspoon measuring spoon, put a heaping teaspoon of the melted chocolate in each cavity of the first silicone mold. Use the back of the measuring spoon to spread the chocolate all over the dome. Place mold and sheet pan in the freezer while you fill the cavities of the second mold. Freeze for 5 minutes.

While chocolate is in the freezer, bring the water back to a very low simmer. Set the bowl of chocolate over the water. Repeat with a second heaping teaspoon of chocolate in each cavity, making sure the chocolate goes all the way to the top of the mold, then freeze for 15 minutes.

Carefully peel each shell out of the mold and place on the cold sheet pan. Fill half of the shells with 1 tablespoon of hot chocolate mix each. Fill three hot chocolate-filled shells with 1 tablespoon mini marshmallows each, and the remaining three with 2 teaspoons crushed peppermint candies each. Separate the different kinds on opposite sides of the sheet pan.

Remove bowl from the simmering water and replace with a dinner plate. When the plate is hot to the touch, place an empty shell on the plate, rim side down, for about 5 seconds, or until the rim is a little melted. Gently transfer (if it won’t lift with your fingers, use a knife to release) to a filled shell and press gently to seal. Repeat with remaining shells.

Place chocolate back on simmering water (fill with more water if too low) and let warm up. Transfer chocolate to a piping bag with a small round tip, then pipe lines on the tops of the hot chocolate bombs. Alternately, drizzle chocolate with the end of a spoon. Sprinkle crushed peppermint candies and sprinkles, respectively, on the tops. Place in cupcake papers and let set for at least 1 hour. Fill cupcake papers with more mini marshmallows, crushed peppermint candies, and sprinkles, if desired.

To serve: Place hot chocolate bomb in a mug and pour 8 ounces of hot water or milk over the top. Stir and enjoy.

Hot Chocolate Thumbprint Cookies

We took inspiration from my new Christmas book, Dear Santa, and a creamy mug of hot chocolate to make these Hot Chocolate Thumbprint Cookies. A rich, chocolatey cookie gets stuffed with a gooey marshmallow and drizzled with extra chocolate. These beautiful cookies are sure to wow your friends and family!
In the bowl of an electric mixer with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, then scrape down the bowl. Add the dry ingredients and mix just until combined. Cover and refrigerate dough for 15 minutes. Roll 1 ½ tablespoons of dough into a ball and place on the prepared baking sheet. Repeat until 12 cookies line the baking sheet. Press thumb in the center of the cookies to indent. Bake for 8 minutes.
Remove from the oven and gently press a marshmallow half into each indent. Return to the oven for 2 more minutes, until marshmallows are slightly puffed. Let cookies cool for 3 minutes on the baking sheet, then transfer to a cooling rack.
Pipe thin lines of melted chocolate over the cookies, then shave chocolate over the top. Enjoy!


Hot Chocolate Thumbprint Cookies
Makes 20

1 ¼ cup all-purpose flour
½ cup cocoa powder
½ teaspoon baking powder
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 egg
1 ½ teaspoon vanilla extract
10 large marshmallows, cut in half
½ cup milk chocolate chips
½ teaspoon vegetable oil
1 ounce square of chocolate, for shaving, optional


In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

In the bowl of an electric mixer with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, then scrape down the bowl. Add the dry ingredients and mix just until combined. Cover and refrigerate dough for 15 minutes.

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Roll 1 ½ tablespoons of dough into a ball and place on the prepared baking sheet. Repeat until 12 cookies line the baking sheet. Press thumb in the center of the cookies to indent. Bake for 8 minutes. Remove from the oven and gently press a marshmallow half into each indent. Return to the oven for 2 more minutes, until marshmallows are slightly puffed. Let cookies cool for 3 minutes on the baking sheet, then transfer to a cooling rack. Repeat with remaining dough and marshmallows.

In a microwave-safe bowl, microwave chocolate chips and oil on HIGH for 30 seconds. Stir, then microwave for 15 – 30 seconds more until completely melted. Transfer to a piping bag and pipe thin lines over the cookies (alternatively, you can dip a fork in the melted chocolate and drizzle over cookies). Use a cheese grater to shave chocolate square over the cookies, if using.

Asher Fogle Paul

Asher Fogle Paul is an author and a journalist. A former editor at Good Housekeeping, Us Weekly, and People magazines, she has also written about culture, design, entertaining, parenting and health for outlets including House Beautiful, Marie Claire, AirMail, Prevention, W, and Brit + Co. Asher has a master’s in magazine journalism from Columbia University and a degree in English from Texas Christian University. She lives in New York City with her family. Without a Hitch is her debut novel. She was recently featured in the November 2021 issue of Welcome Home and generously answered a few questions!

Slow Cooker Teriyaki Pork Belly

The slow cooker tenderizes the pork belly and makes a delicious teriyaki sauce at the same time, making this a fantastic weeknight dinner option. We crisp up the top under the broiler at the very end.Use a sharp knife to make deep cross-hatching cuts in the top layer of fat. Place in a 6-quart slow cooker, fat side up. Whisk together the soy sauce, brown sugar, oyster sauce, mirin, water, ginger, garlic and red pepper flakes. Pour over the pork belly.
Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until tender.
Preheat the broiler. Use tongs to transfer the pork belly from the slow cooker to a sheet pan, fat side up. Place under the broiler for 2 to 3 minutes, until the top is browned and crispy.Slice pork belly into thick pieces and serve immediately over rice. Top with green onions and serve with cooking liquid.



Slow Cooker Teriyaki Pork Belly
Serves 4 to 6

The slow cooker tenderizes the pork belly and makes a delicious teriyaki sauce at the same time, making this a fantastic weeknight dinner option. We crisp up the top under the broiler at the very end.


2 ½ pounds pork belly, thick skin removed
½ cup soy sauce
½ cup packed brown sugar
½ cup oyster sauce
½ cup mirin (Japanese sweet wine)
¼ cup water
1 tablespoon grated fresh ginger
2 cloves garlic, minced
Pinch red pepper flakes

Cooked white rice, for serving
¼ cup sliced green onions, for serving


Use a sharp knife to make deep cross-hatching cuts in the top layer of fat. Place in a 6-quart slow cooker, fat side up.

Whisk together the soy sauce, brown sugar, oyster sauce, mirin, water, ginger, garlic and red pepper flakes. Pour over the pork belly. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until tender.

Preheat the broiler. Use tongs to transfer the pork belly from the slow cooker to a sheet pan, fat side up. Place under the broiler for 2 to 3 minutes, until the top is browned and crispy.

Use a spoon to scoop off and discard as much of the fat from the cooking liquid as possible.

Slice pork belly into thick pieces and serve immediately over rice. Top with green onions and serve with cooking liquid.

Katie Mettner

Katie Mettner writes small-town romantic tales, filled with epic love stories and happily-ever-afters. She proudly wears the title of 'the only person to lose her leg after falling down the bunny hill' and loves decorating her prosthetic with the latest fashion trends. She lives in Northern Wisconsin with her own happily-ever-after and three mini-mes. Katie has a massive addiction to coffee and Twitter, and a lessening aversion to Pinterest— now that she’s quit trying to make the things she pins. She was recently featured in the November 2021 issue of Welcome Home and generously answered a few questions!

Creamy Sun-Dried Tomato Salmon

Savory salmon in a rich, creamy sauce comes together quickly thanks to some flavor-packed ingredients. We love to serve this with crusty bread to soak up the incredible sauce, but this would be delicious served over noodles, as well.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the reserved oil and heat until shimmering. Season both sides of the salmon fillets with salt and pepper, then place in skillet, skin side up. Fry for 5 to 7 minutes, until golden brown. Flip fillets, cover, and continue to cook for about 5 more minutes, until cooked through. Remove from the pan and set aside.
Melt butter in the now-empty skillet over medium-high heat, scraping the bottom of the skillet to loosen any browned bits. Add the onion and sauté for 4 to 5 minutes, stirring frequently, until translucent. Add garlic and sun-dried tomatoes; cook for 1 to 2 minutes, until fragrant. Stir in the broth and salt and cook for 2 minutes, scraping the bottom of the skillet, until broth is slightly reduced. Stir in the cream and bring to a simmer. Add the Parmesan, then reduce heat to medium-low, stirring until cheese is melted. Stir in the spinach and parsley.
Add the salmon back to the sauce and heat for 2 to 3 minutes until salmon is warmed and spinach is wilted. Season with salt and pepper to taste. Sprinkle with extra parsley to garnish. Serve immediately with extra Parmesan, alongside crusty bread.



Creamy Sun-Dried Tomato Salmon
Serves 4

8 ounce jar sun-dried tomatoes
1 lb salmon fillets
Kosher salt and ground black pepper
2 tablespoons unsalted butter
1 medium onion, diced
5 cloves garlic, minced
1/3 cup chicken broth
¾ teaspoon kosher salt
1 ¾ cups heavy cream
¾ cup grated Parmesan cheese, plus more for serving
3 cups (about 2.5 ounces) fresh spinach leaves, chopped
1 tablespoon minced parsley, plus more for garnish (optional)
Crusty bread, for serving

Remove the sun-dried tomatoes from the oil (reserve oil) and slice. Set aside.

Heat a large skillet over medium-high heat. Add 1 tablespoon of the reserved oil and heat until shimmering. Season both sides of the salmon fillets with salt and pepper, then place in skillet, skin side up. Fry for 5 to 7 minutes, until golden brown. Flip fillets, cover, and continue to cook for about 5 more minutes, until cooked through. Remove from the pan and set aside.

Melt butter in the now-empty skillet over medium-high heat, scraping the bottom of the skillet to loosen any browned bits. Add the onion and sauté for 4 to 5 minutes, stirring frequently, until translucent. Add garlic and sun-dried tomatoes; cook for 1 to 2 minutes, until fragrant. Stir in the broth and salt and cook for 2 minutes, scraping the bottom of the skillet, until broth is slightly reduced. Stir in the cream and bring to a simmer. Add the Parmesan, then reduce heat to medium-low, stirring until cheese is melted. Stir in the spinach and parsley, then add the salmon back to the sauce and heat for 2 to 3 minutes until salmon is warmed and spinach is wilted. Season with salt and pepper to taste. Sprinkle with extra parsley to garnish. Serve immediately with extra Parmesan, alongside crusty bread.

Peanut Brittle

Inspired by my Christmas book, Dear Santa, this crunchy, buttery Peanut Brittle is a much-anticipated Christmas treat around here. It’s airy, crispy texture, combined with sweet and salty flavors isn’t hard to achieve with some stirring and patience. Soon you’ll have a delicious treat to share for the holidays.
In a large, deep pot, bring the sugar, corn syrup and water to a boil over medium heat, stirring constantly. Once boiling, add the butter and continue to cook, stirring occasionally, until mixture comes to 280°F on a candy thermometer, 15 – 20 minutes.
Slowly stir in the peanuts and continue to cook for 5 – 10 more minutes, until mixture reaches 305°F. Remove from the heat and immediately stir in the baking soda (it will foam up).
Pour onto parchment-lined baking sheet and spread into an even layer. Cool completely, then break into pieces.

Dear Santa | Inspiration Behind the Book

Like children everywhere, I wrote Santa letters. To my five-year-old mind, that was the only way the big guy would have a clue what I wanted—or more importantly—absolutely have to have for Christmas. My parents didn’t keep my letters, unlike Lindy’s mom did. Lindy’s the heroine in Dear Santa, and she’s having a rough year. She heads home for Christmas, and in need of a bit of cheer, Lindy’s mother surprises her with those letters.

When it comes to ideas for stories, they come to me in the most surprising ways. The story for Dear Santa was inspired by an eleven-year-old girl who visited my office, because she dreamed of wanting to write books one day herself. She was a delight and reminded me of myself at that age. The impossible dream, the desire that grew within my heart and is now in hers. When I asked when she knew she wanted to be a writer, she said it was when she started writing Santa letters. Like I said, ideas come in the most unexpected ways.

Frankenstein Rice Krispie Treats

Adorable and delicious – a perfect Halloween combination! These Frankenstein Rice Krispie Treats are an easy and fun way to celebrate the holiday, Frankenstein’s scars and hair do not have to be perfect, which makes this the perfect activity to do with kiddos!Make the Rice Krispie Treats, then use wax paper to gently press into an even layer in a 9x13 inch pan. Let cool. Use the wax paper to lift out of the pan. Spray a sharp knife with nonstick spray, then slice into 12 even squares.Use the black gel icing to pipe on the hair outline and long forehead scar.Fill in the hair. Pipe a small amount of icing onto the backs of the eyes, then press on. Cut a toothpick in half, then stick halfway into the sides, close to the bottom of the square.Pipe the smile, then an extra scar. Attach marshmallow halves to the ends of the toothpicks.