This Year I was fortunate to travel to 10 countries and feel forever grateful that my job takes me to some extraordinary places… as then I get to share those experiences with you 🙂

I was asked to put together 3 cookies inspired by my travels for ABC News Digital, click here to see it in action… For the three recipes see there simplicity below 🙂

Pumpkin Pie Cookies

“Everything you want for the festive season in a bite”

Prep Time: 10 minutes

Cook Time: 20 minutes

Skill: Medium


2 1/2 Cups All purpose Flour

1 tsp Baking Powder

Pinch of Salt

2 tsp Cinnamon

1 tsp All Spice

1 tsp Gringer powder

1/2 Cup Pecans, chopped

1/2 Cup Butter, softened

1 Cup Honey

1 Cup Pumpkin Puree

1 Egg

1 tsp Vanilla extract


  1. Preheat oven to 350 Degrees F. (180 degrees C)
  2. In a large mixing bowl combine the flour, baking powder, salt, cinnamon, all spice ginger powder and Pecans
  3. Beat butter and honey together until airy before adding in the pumpkin puree, egg and vanilla extract and whisking until smooth
  4. Fold the pumpkin mix into the flour before scooping a portion using a table spoon onto a lined baking tray, repeat with remaining mix…
  5. Sprinkle over extra pecans and bake for 15-18 minutes, or until golden
  6. Cool on a drying rack before eating.


Sweet Potato Choc Cookies

Prep Time: 15 minutes

Cook Time: 30 minutes

Skill: Medium


3/4 Cup Mashed Sweet Potato

Pinch of Salt

3 Tbsp Honey

3 Tbsp Butter

1 Cup Coconut, shredded

1 Cup Dark Chocolate Chips


  1. In a bowl combine mashed sweet potato with a pinch of salt, honey, butter and shredded coconut. Flatten into a square or rectangle greased tray and place in the freezer to set for 15 minutes
  2. Using a double boiler method or alternatively a microwave, melt your chocolate
  3. Remove your potato mix from the freezer and cut into squares. Using two forks fold through the chocolate and place on a lined baking tray, repeat with remaining squares and place in the fridge to set.


French Fudge Cookies

Whats better than a chewy bit of fudge? On my trip to France these special cup numbers were always the top choice at the patisserie. I have added in graham crackers for that little relatable crunch

Prep Time: 10 minutes

Cook Time: 25 minutes

Skill: Easy



1/2 Cup Butter, softened

1 Cup Coconut/Brown Sugar

1 Cup Milk

2 1/2 Cups Graham Cracker Crumbs

2 Cups Walnuts, chopped

2 Cups of Dark Chocolate Chips


  1. Preheat oven to 350 degrees. F
  2. Beat together butter and sugar until creamed, whisk in milk
  3. Mix in the Graham Crackers along with the nuts and 1 1/2 Cups of the chocolate
  4. Distribute mix into 2 inch cupcake liners, filling 2/3 full. Place on a lined baking tray and bake for 8-12 minutes or until set.
  5. Cool on a wire rack. Meanwhile melt chocolate in a double boiler or in a microwave and using a spoon drizzle over the top.
  6. Set in the fridge to cool before keeping in the freezer ready for Christmas

other recipes you might like…