The chewiest chocolate chip cookies now come in red velvet. Rich red velvet color and flavor with sweet white chocolate chips.
Add protein to your cookies with these chocolate Greek yogurt blossoms. Then top them with sprinkles and even more chocolate. Because protein can be pretty too.
Well folks, I finally joined a gym. While LA Fitness is closest to where I live and OSU is obviously where I work, I splurged on the more expensive option, Lifetime Fitness. It’s close enough to where I live to still go on the weekends, convenient to go on my way to/from work, and has everything I could ever ask for in a gym (which is why I was a member of it in Memphis as well). On my first day back in a real gym since Christmas, I tried out Reformer Pilates. I’ve done pilates before but it was just on a mat and typically a fusion of pilates and yoga (piyo). Reformers are those torture looking devices but it was actually kind of cool and I plan on going to some more sessions. The only downside is that it is one of the few classes not included with membership. Thankfully you get a certain amount of credits to use for such things upon signing up which means I will be doing just that, at least until I run out and then it’ll depend on how addicted I am to it.
Now that we’ve talked about the gym, it’s time to talk about some cookies because we’ve earned it. After suscessfully substituting Greek yogurt for cream cheese in one of my favorite blossom cookie recipes, I tampered again by adding come cocoa powder giving you chocolate Greek yogurt blossom cookies. Since there’s a certain holiday coming up involving a lot of heart shaped things in red and pink I went ahead and rolled them in festive sprinkles and pressed a strawberry creme swirled Dove chocolate into the center. The chocolate even had sometimes cute, sometimes corny phrases inside their wrappers.
One year ago: Mexican Stuffed Shells
Two years ago: Brussels Sprouts with Honey Vinaigrette
These eggnog mousse sugar cookie cups are the perfect holiday treat, especially when in a pinch for time. Only 4 ingredients and they still look fancy!
Holy freaking Christmas eve. No seriously, is it really Christmas eve already? Which means that today is my last day working at the gym in my parents village. And that I am leaving TN as my residence tomorrow to spend some time in Rochester, NY for the holidays before moving to Ohio. And it also means I am severely behind on packing up what things I have here that did not get stored away in my POD still in Memphis (but soon to be transported up to Columbus, OH). Hooray procrastination!
Speaking of procrastination, I am sure there are many of you out there who waited until the last minute to whip up some crazy dessert to celebrate the holidays. Now here we are the day before Christmas and you don’t have time for crazy steps and ingredients. How about only 4 regular ingredients and minimal steps to create something that looks fancy and is bite sized to boot? I present to you the eggnog mousse filled sugar cookie cups. Refrigerated sugar cookie dough, instant vanilla pudding, eggnog, and whipped cream. Boom, you’re welcome.
One year ago: Eggnog French Toast
Two years ago: Turkey Sloppy Joes with Kale Chips
It’s the season for fruit cake! The combination of a chewy cookie, candied fruit, toasted nuts, and browned butter will convert even the fruit cake haters.
You guys want some cookies!? – said by Corky Romano in a fake Girl Scout voice. Seriously, get your cookie faces ready because today you will be bombarded by all kinds of fantastic holiday cookies compliments of the 2014 Great Food Blogger Cookie Swap. It’s just like a cookie swap party but it’s all done through the mail and who you are getting cookies from is a surprise! It’s the fourth year of this grand event and I’ve managed to be a part of it all four years, so yea it’s a good time and you should join us next year if you missed out. This year I received Christmas Cake Batter Cookies from Erin (Currently Coveting), Triple Chocolate Peppermint Cookies from Jamie (The Gaited Baker), and Cinnamon Pinwheel Bites from Ani (Confessions of a Foodie). I loved how all of them were different and festive!
As for my recipients, I sent fruit cake cookies to Janet (Babcakes Bakery), Liz (That Skinny Chick Can Bake) and Kristen (From Captain’s Daughter to Army Mom) and they got great reviews! I bet these cookies would convert fruit cake haters. How can you go wrong with the base for my favorite chewy chocolate chip cookies combined with candied fruit and toasted nuts? Oh and in case that’s not convincing enough, I browned the butter. Because browned butter = amazeballs.
Three years ago: Gingerbread Pancakes with Crumb Topping
Chocolate and peanut butter. Chocolate and peppermint. Why not combine these tasty duos into one trio? Dark chocolate peanut butter cookies with crushed peppermint candy cane on top.
Are you familiar with the Christmas car costumes that appear this time of year? The reindeer antlers and nose or the elf ears and hat? Do you think they are ridiculous? If so, then I think you are zero fun. My friend Suzanne and I have been on the hunt for the reindeer get-up for years, ever since we first laid eyes on it. Unfortunately it proved to be nearly impossible to find as it was sold out in every store we checked year after year. We did find it online but that felt like cheating. Well guess what? While at Walgreens on a totally different mad hunt (searching for chalk – who knew chalk would be such a hard thing to find), I walked right past a display full of the reindeer costumes. Done and done. My car is adorable and I don’t care what anyone says.And then like an idiot, I rolled down my window while driving (had to get rid of a bug) and one of the antlers flew off. Thankfully I was able to turn around and retrieve it.
Along with silly car costumes, another thing that appears around Christmas-time is a plethora of candy canes. Like it or not you will somehow end up with at least one in your possession. To help you find purpose for all those minty holiday treats (or fruity if you’re lucky enough to get a fancy one), PB&Co has challenged a group of bloggers to come up with #CandyCaneHacks aka solutions to excessive candy canes. So I did the first logical thing that came to mind – smash to bits and sprinkle on top of cookies. Using a trusty 4-ingredient flourless peanut butter cookie recipe, I made dark chocolate peanut butter thumbprint cookies filled with more dark chocolate dreams peanut butter and topped with crushed peppermint candy cane. Want more peppermint flavor? Add peppermint extract instead of vanilla to the cookie dough.
Want to get your hands on some of Peanut Butter & Co’s peanut butter? Use the Rafflecopter widget located at the bottom of this post and enter to win 2 jars of your choosing. Can’t wait? Use the code ” YUMSQUADLOVE” and receive 25% off their online store for the month of December. And follow #CandyCaneHacks for ideas on how to pair candy canes with your favorite peanut butter.
One year ago: Chicken and Pesto Stuffed Shells
Two years ago: Sugar Cookie Spoons for Hot Cocoa
Turn the popular buckeye candies into a cookie. Brownie-like cookies are baked with peanut butter balls in the center and then drizzled with chocolate.
It’s no secret that I love peanut butter and chocolate, especially in the form of buckeye candies which is why #PBChocSat is my favorite day of the week! Today those lovely candies are being transformed into cookies. The peanut butter center is made similarly to buckeye candies – consisting of peanut butter and powdered sugar. The peanut butter balls and places right into the center of the brownie cookie dough to bake right in. Kind of like making thumbprint cookies but you add the filling before you bake instead of after.
When baked, the cookies look just like squashed, puffy buckeye candies. I actually hesitated to put the chocolate on top because it would hide the eye of the buckeye, and they reminded me of the reverse of the Salted Nutella Peanut Butter Thumbprint Cookies. But I decided that a little extra chocolate would be worth the sacrifice and this way the peanut butter center would be a bit of a surprise to others. Whether people were surprised I could not tell, but they were certainly devoured quickly!
One year ago: Stuffed Shells with Pumpkin Sage Cream Sauce
Two years ago: Individual Baked Pumpkin Oatmeal
Three years ago: Thanksgiving Recipe Roundup (2011)
The holidays are upon us which means it’s time to stock up on butter for cookies! With Thanksgiving around the corning and Christmas and New Years a month later it is definitely cookie season. Save time later and start preparing now by freezing the cookies dough and/or freshly baked cookies. Head on over to Allrecipes.com to read my guest post about how to freeze your cookies and cookie dough for the holidays. Heck I use these tricks year round!
This is a sponsored conversation written by me on behalf of Allrecipes. The opinions and text are all mine.
One Greek yogurt thumbprint recipe, endless variations! These soft and chewy Greek yogurt cookies are the perfect base for your favorite coatings and toppings from sprinkles to jelly.
Four years. Seriously, I have been doing this for 4 years? At the same time it sometimes seems like it has been longer than that but what a great 4 years it has been! I’ve met some of my favorite food bloggers and they were all as awesome as I imagined they would be. I also ate a TON of great food along the way. Speaking of food, helping me celebrate this happy occasion are a few brands which I frequent including Chobani Greek yogurt, Dollop frosting, OXO, Peanut Butter & Co., and Red Jacket Orchards. And they all contributed party favors!
4th Blogiversary Giveaway:
- One 32 oz. container of 4% Whole Milk Plain Chobani Greek Yogurt
- One 12 oz. container Dollop Hot Chocolate Frosting
- An assortment of 3 Red Jacket Orchard jams
- Peanut Butter & Co.’s The Big Six (six assorted jars of PB in a carrying case) and a signed Peanut Butter & Co. Cookbook
- OXO medium cookie scoop, egg beater, cookie spatula, and dough blender
These 5 party guests and I baked cookies together. We made super soft and chewy Greek yogurt thumbprint cookies coated in sprinkles, cinnamon-sugar or just left plain, and then topped with strawberry jam, cinnamon-raisin peanut butter, and hot chocolate frosting with marshmallow bits. One cookie recipe with tons of variety! And to sweeten the deal I’ve got a giveaway for one lucky reader. Just use the Rafflecopter widget located at the end of this post to enter.
One year ago: The Bee’s Knees Peanut Butter Pie
Two years ago: Funfetti Cheesecake White Chocolate Brownies
Three years ago: Funfetti Truffle Chocolate Cupcakes
PUMPKIN & GINGER ICE CREAM SANDWICH COOKIE CAKE
My favorite chewy double chocolate chip cookies get in the Halloween spirit when made with Hershey’s cookies and candy corn creme chocolate bars.
I’m having a difficult time believing that tomorrow is Halloween. It doesn’t help that I am currently in LA where fall weather doesn’t exist, but I am joining my nephew Luke for his first trick-or-treat outing tomorrow. To help me get into the Halloween spirit I chopped up Hershey’s candy corn creme candy bars and added them to my favorite chewy chocolate chip cookies. I am not normally a fan of candy corn but I am fond of Hershey’s cookie and creme candy bars and the little specks of color were cute additions in these festive cookies. The sprinkles helped too.
Are you dressing up for Halloween?
One year ago: Halloween 7-Layer Bars