Time for another giveaway today! Have you entered to win my all time favorite spatula or a copy of The New Southwest? After you enter today’s fun giveaway, make sure you go enter those two. Tis’ the season for giving, next week is full of giveaways almost every day (plus lots of Christmas recipes). Have you started your holiday baking yet? Hopefully you have room for more treats, because I have lots of ideas for you over the next couple of weeks.
Holiday baking is in full swing. Everything from cookies to candies are getting worked on in my house. That also means it is time to start thinking about what to give teachers, friends, and neighbors for gifts. I love giving something homemade. To me, it says so much more than a gift card to a coffee place. It shows you really care, and took the time out of your day to create something for them. Plus giving something with chocolate and peanut butter, is a sure way to make someones day!
It seems like forever since I have posted a cookie recipe for you. Taking a quick peek at the archives and it looks like The Perfect Chocolate Chip Cookie was the last real cookie I shared, and that was back in May! One should never go that long without cookies, I apologize! But I am here today to make it up to you.
I have a special treat for you today. Tracey from Tracey’s Culinary Adventures is here to share some cookies with you! Tracey was one of the first bloggers I started following, and I actually get to meet her in May! I have always loved her variety of recipes as well as her gorgeous pictures, and am so excited she agreed to guest post today. Don’t miss some of her great recipes like Baked Quinoa Chicken Parmesan, Beer Battered Onion Rings, or New York Style Crumb Cake
Hi everyone! I’m Tracey from Tracey’s Culinary Adventures, and I’m thrilled to be posting for Erin today. I was so excited for her when I heard she’d be going to Japan. I’m keeping my fingers crossed she’ll share lot of pictures and details from the trip when she returns
One of the things I most love about Erin’s blog is the variety of recipes she posts. From simple and healthy main courses to fun drinks and crave-worthy desserts, there’s literally something for everyone. Something we definitely have in common is a major sweet tooth, so today I thought it’d be fun to share one of my new favorite cookie recipes. Plus, it’s Friday and cookies are always a good way to start the weekend!
I have an obsession with all things cake batter-flavored. Whether it’s ice cream, pancakes, fudge, or one of the many other delicious creations floating around the interwebs, I can’t get enough! Many of these treats start with box caked mix, and while I have no problem using it from time to time, I like to bake completely from scratch whenever possible. That’s one of the many reasons these birthday cake confetti cookies caught my eye in the Momofuku Milk Bar by Christina Tosi cookbook. They promised funfetti cake flavor without any cake mix – I just had to see if it was possible!
This recipe is perhaps a little more involved than your typical cookie, but trust me, it’s worth it! You start by making a crumb, which is basically little crunchy birthday cake-flavored clusters. The crumb is incorporated in the cookie dough, which is also cake flavored, so you get a double dose of that funfetti goodness. As written, the recipe yields giant cookies with perfect crisp outer edges and chewy centers. It’s cookie perfection I tell you! And they deliver on their promise with plenty of cake batter flavor too.
Many thanks to Erin for inviting me to guest post today!
- ¼ cup (50 g) granulated sugar
- 2¼ teaspoons (12.5 g) packed light brown sugar
- ¼ cup plus 2 tablespoons (45 g) cake flour
- ¼ teaspoon (1 g) baking powder
- ¼ teaspoon (1 g) kosher salt
- 1 tablespoon (10 g) rainbow sprinkles
- 2 tablespoons (20 g) grapeseed or canola oil
- 1½ teaspoons (6 g) clear vanilla extract
- 1 cup (2 sticks, 225 g) unsalted butter, at room temperature
- 1½ cups (300 g) granulated sugar
- 1 tablespoon (25 g) light corn syrup
- 2 large eggs
- 2 teaspoons (8 g) clear vanilla extract
- 2½ cups (400 g) bread flour
- ⅔ cup (50 g) milk powder
- 2 teaspoons (9 g) cream of tartar
- 1 teaspoon (6 g) baking soda
- 1¼ teaspoons (5 g) kosher salt
- ¼ cup (40 g) rainbow sprinkles
- birthday cake crumb
- To make the birthday cake crumb: Preheat oven to 300 F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, the cake flour, baking powder, salt, and rainbow sprinkles. Beat on low speed until evenly combined. Mix in the oil and vanilla – beat on low speed until the mixture starts to form small clumps and clusters.
- Transfer the clusters to the prepared baking sheet. Bake for 20 minutes, stirring once or twice to break the clumps up. Allow the crumb to cool completely before proceeding.
- To make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and corn syrup. Mix on medium speed for 2-3 minutes, or until well combined and fluffy. Add the eggs and vanilla and beat on medium speed for an additional 7-8 minutes, scraping down the sides of the bowl as necessary. With the mixer on low, add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles, beating just until they are evenly incorporated. Scrape down the sides of the bowl, then add the birthday cake crumb and mix on low just until evenly distributed throughout the dough.
- Using a ⅓-cup measure, scoop the dough onto a parchment-lined baking sheets (you can place them very close together for now). Press the tops of the balls of dough down to flatten slightly. Wrap the pan with plastic wrap and refrigerate for at least 1 hour (or up to 1 week). Do not skip the chilling period!
- When you’re ready to bake the cookies, preheat oven to 350 F. Place the mounds of dough at least 4 inches apart on parchment-lined baking sheets. Bake for about 18-20 minutes, or until the edges are set and golden brown in color (the centers will look underdone). Transfer the baking sheets to wire racks and allow the cookies to cool for at least 10 minutes before removing them to the racks. Store in an airtight container for up to 5 days.
Thanks Tracey for filling in today, I can’t wait to try these cookies!
Getting back to reality, even after just a long weekend is a lot of work! I still have piles of laundry to tackle, and grocery shopping to do. Hopefully they can get done today, and we will be back to normal! In the meantime, I think will have to snack on a few cookies to give me some energy.
I think you all know that I like to bake. Christmas time is like heaven to me. I can pretty much bake any time during the month of December, and not feel guilty. I do get the “what did you make this time” comment from my husband when he gets home, sometimes. But I have an excuse, it is December, Christmas is coming!
I realize not everyone likes to bake like I do, but cookies at Christmas time are a must. And I have found the best alternative to homemade cookies. The Cravory. When they asked if they could send me a box of their Holiday Menu, I was interested to see what they would be like. There had some very interesting sounding flavors like; Spiked Eggnog, Cookies & Milk, Gingerbread House and more.
To say I was impressed would be an understatement. These were so thick, chewy, and soft. The flavors were just right. The Spiked Eggnog, was a little spicy with lots of nutmeg. Gingerbread House was a perfect soft gingerbread with white chocolate swirled throughout. These would go wonderfully on your holiday cookie tray, and no one has to know that you didn’t slave over them.
Cravory also have you covered the rest of the year with Pancakes & Bacon, Red Velvet, Blueberry Muffin, Rosemary Balsamic and so many more, including the classic Chocolate Chip. Trust me, if you want to send a gift someone will love, or don’t have time to get in the kitchen, Cravory Cookies will surely impress.
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**This giveaway is sponsored by The Cravory. They sent me a box of their Holiday Menu cookies. I was not compensated in any way for this review. Opinions are 100% my own.**
Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Each day we will be celebrating a new holiday baking theme where each blogger makes a dish they love. We hope you enjoy this fabulous event. Tune in each day starting Monday December 3rd and ending Friday December 7th.
Today also happens to be the December #ChocolateParty, where our themed ingredient was peppermint/mint. Considering chocolate and mint are my favorite combination this time of year, this was easy for me!
I can’t even tell you how good these cookies were. I took them into my son’s school for the teachers, and I had an email right away asking when I was posting the recipe. I made these over a month ago, so I had to send the recipe ahead of time. These were that good, they couldn’t wait. Pudding is magic in cookies, I have said that before. But it still makes me happy every time I use it They are just so soft and chewy, even days later!
I made a similar cookie last year using Andes Mints, but this time I used the baking bits. The bits are perfect, you get a little mint in each bite. If you can’t find the bits, you could just chop up a the regular sized mints. That might even be better, because then you get bigger chunks If you are a fan of chocolate and mint, trust me when I say you HAVE to try these!
Today for #SundaySupper we are getting together to #BakeForACure. I did a whole week of Breast Cancer Awareness around here last week, had some great friends help out, and even have a giveaway going on. This is the perfect way to end the week. I didn’t go pink, I just went with some of the best cookies I have had in awhile.
I have only added pudding to cookies one other time, not sure why it has taken me so long to do it again. They make for the softest and chewiest cookies around. My husband is a huge butterscotch fan, so I as soon as I saw these, I knew I had to make them. And, they did not disappoint! Butterscotch in the background, and then white chocolate, butterscotch, and semi-sweet chocolate chips. A party in your mouth!
Don’t wait to make these, they will be loved by all. It does make quite a bit though, so bring these your local hospital or cancer center. What a great way to say thank you to the medical professionals who selflessly give a part of them self every day to help others. Or you could reach out to someone who has struggled with cancer. A nice way to show what an inspiration they have been, or just to show you care.
So today is the last day of Breast Cancer Awareness week. I hope you enjoyed all the pink and cancer fighting food. I really hope that you were inspired to do a self exam or get a mammogram, and take action to take care of yourself! Breast Cancer can affect anyone; young, old, man, woman, healthy, unhealthy etc. Please be proactive, and help the stop of this horrible disease.
To end the week I made something sinful and pink. I had to laugh on Monday when That Skinny Chick Can Bake make these cookies. I guess great minds think alike. Considering we used the same recipe, I am just going to send you to Liz to grab the recipe. I tried to adjust the color to make them more pink that red, but that is really hard when you are starting with brown. But they taste good, are soft, and have just a hint of chocolate, so I am not too sure the color really matters.
To end the week I would like to say Thank You to everyone who joined me this week. I know I asked all of you pretty last minute, so thanks for stepping up and helping me pull this off!
We also have a fun giveaway for you!
Green Mountain Coffee generously donated a Cafe Escapes Gift Basket
Gift Basket contains:
- 12-count box Café Escapes® Milk Chocolate Cocoa K-Cup® pack
- 12-count box Café Escapes® Dark Chocolate Cocoa K-Cup® packs
- Café Escapes® Artisan Mug
- (1) 3.88-oz. box Dark Chocolate Toasted Almond Nutt-eš
- 4-oz. box Chocolate Dipped Shortbread Cookies
Open to US Residents only.
**This giveaway is being sponsored by Green Mountain Coffee
The weekend is almost here! We have lots of stuff going on this weekend, so I am ready for it. Tonight we are going to a pumpkin patch, doing the corn maze, and other fun things with my husbands work. Saturday night my son has a birthday party to go to, so that means hubby and I get date night! Then two flag football games for my 7 year old on Sunday. Hopefully the weather stays nice.
But even if the weather doesn’t cooperate, these cookies will be sure to put you in a good mood. My friend, Roxana first turned me on to these Pumpkin Spice Hershey Kisses. I didn’t realize they existed, and immediately added them to my shopping list. One of my favorite Christmas cookies, is Peanut Butter Blossoms. You know those peanut butter cookies with chocolate kisses in the center. I thought these kisses would be perfect for a fall version of this cookie.
Snickerdoodles seemed like the perfect thing to pair with these kisses. I have made Snickerdoodles before, but I wanted a version that were super thick and fluffy. So I set out to find the perfect recipe. Thanks to How Sweet It Is, I found it. The cookies were full of cinnamon, thick, chewy, and the Pumpkin Spice kisses were perfect. I hope you try these, they really are a wonderful cookie for fall.