The holidays are not about picking and choosing. Have it all with these Oreo-stuffed, sugar cookie topped, Christmas cookie brownies.

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Evidently, putting pre-sliced holiday sugar cookies on top of a brownie is so last year. After making these Christmas cookie brownies I discovered it has been a TikTok craze that I missed because I deleted the app months ago after even more months of neglect (I’m just not a video consumer).

However, that version baked the holiday cookie on the bottom of the brownie for a little surprise while I put it on top so it’s cute design could shine.

How did I get the inspiration to make these if not from TikTok then? As if creativity could not possibly exist with out it… but actually I made double decker holiday cookies with a sugar cookie baked on top of a chocolate chip cookie 3 years ago. It was a very easy transition to do the same for brownies.

But what makes these a little different than their cookie cousin is that they are three things in one with a festive Oreo baked into the bottom of the brownie as well. Again, the TikTok version also had an Oreo but it was baked into the middle. Personally, I like my Christmas cookie brownies better :-P.

• Peppermint Sugar Cookie Bars by Hezzi-D’s Recipe Box
• Penguin Nutter Butter Cookies by Blogghetti
• Holiday Sugar Cookie Cups by Jolene’s Recipe Journal
• Pistachio Cranberry Macaron by A Kitchen Hoor’s Adventures
• Double Chocolate Orange Buckwheat Cookies (redo) by Magical Ingredients
• Gluten Free Molasses Cookies by Art of Natural Living
• Chocolate Cherry Bubbles by A Day in the Life on the Farm
• Buttery Oatmeal Raisin Molasses Spice Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Browned Butter Chocolate Chunk Candy Cookies by Karen’s Kitchen Stories

CHRISTMAS COOKIE BROWNIES

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Yield: 2 Dozen Prep Time: 25 Minutes Cooking Time: 22 Minutes 22 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 box brownie mix, and ingredients indicated on box
• 24 festive red creme Oreos
• 24 festive sugar cookies

Directions

1. Preheat oven to 350 degrees F. Grease a cupcake pan; set aside.
2. In a large bowl, blend together the brownie batter ingredients as indicated on the box.
3. Place Oreos in the bottom of each cupcake cavity, fill 2/3 with brownie batter, and bake for 10 minutes.
4. After 10 minutes, quickly but carefully top each with a sugar cookie slice and bake for another 12 minutes.
5. Remove from oven and allow to cool for 5 minutes before removing from pan to cool completely. 

Source: The Spiffy Cookie Original.

No matter how you slice it this buckeye banana bread is a winning combination for breakfast, snack, or dessert.

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Will I ever run out of peanut butter and chocolate recipe ideas? Who knows but today is not that day!

Inspired by my Buckeye Bundt cake, this buckeye banana bread has a chocolate banana bread base and a peanut buttercream cheese filling that when sliced resembles a buckeye. Of course I had to also drizzle the top with peanut butter and mini buckeye candies while I was at it.

I have actually been waiting to make this recipe for over a week as the bananas at the grocery store were all very underripe and it took that long for them to finally ripen enough to make this buckeye banana bread of my dreams. But some dreams are worth waiting for, and banana bread made with underripe bananas is not worth rushing it.

Speaking of waiting, even though banana bread is usually considered a breakfast item, the peanut butter cream cheese filling pushes it into the dessert category in my mind. But no judgement if you cannot wait and want to eat it for breakfast before the game.

Speaking of the game (not to be confused with THE game next week), Ohio State’s last home game of the season is today against Rutgers. Unfortunately two of our star receivers are out but I have a feeling we will do just find in their absence. Sorry Rutgers.

Once todays game is over it is officially the start of Beat *ichigan Week! Which means I have to have something extra special up my sleeve for the last game of the regular season. Especially since family will be in town for the holiday weekend to help us eat it!

Six years ago: Cut Out Sugar Cookies

Eleven years ago: Buckeye Brownie Cookies

Twelve years ago: Stuffed Shells with Pumpkin Sage Cream Sauce

Thirteen years ago: Individual Baked Pumpkin Oatmeal

Fourteen years ago: Thanksgiving Recipe Roundup (2011)

Fifteen years ago: Veggie Lasagna

BUCKEYE BANANA BREAD

Print

Yield: 1 loaf Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 3/4 cup creamy peanut butter
• 4 oz. cream cheese, room temperature
• 1/4 cup powdered sugar
• 1 egg
• 3 Tbsp milk

BREAD

• 3 very ripe bananas, mashed
• 4 Tbsp unsalted butter, melted
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg, beaten
• 1-1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup creamy peanut butter
• 1/4 cup mini Buckeye candies

Directions

1. Preheat oven to 350. Lightly grease a 9x5-inch loaf pan and set aside.
2. For the filling: In a medium bowl, blend together the peanut butter filling with a hand mixer until smooth. Scoop the filling into a pastry bag (or a zip top bag with the corner snipped off*). Place in the refrigerator until ready to use.
3. In a large bowl, combine mashed bananas with melted butter and sugars, mixing well. Add the egg and beat well.
4. Stir in the flour, cocoa powder, baking soda, and salt until incorporated. Be careful not to over mix!
5. Spread 3/4 of the batter evenly in prepared pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a thick line of the filling over the center of the chocolate batter. Pour the remaining batter on top.
6. Bake for 1 hour or until a toothpick inserted into the center comes out with moist crumbs (but no batter).
7. Allow to cool in pan 10 minutes before removing to a wire rack to cool completely.
8. Heat peanut butter in a small microwave safe bowl for 10 seconds. Drizzle over cool bread, decorate with mini buckeyes, and let set before slicing and serving.

Notes

*No piping tip necessary as we want a nice big opening.

Source: Adapted from my Banana Peanut Butter Cup Muffins and Buckeye Bundt Cake.

In my opinion carrot cake scones aren’t complete without cream cheese frosting on top, but take them to the next level by adding browned butter!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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If muffins are cupcakes without frosting for breakfast, what are scones with frosting? Delicious is all I know.

Frosting might not be the first thing that comes to mind in the morning but I have difficulty accepting something labeled as carrot cake without cream cheese being involved. I’ve made exceptions over the years (carrot cake biscotti, carrot cake breakfast cookies, carrot cake oatmeal) but to be honest I almost always think they would have been even better with cream cheese frosting, especially my carrot cake banana bread. Yes I added a cream cheese spread when serving it but I legit have considered revamping that recipe to bake a cream cheese center right into it.

While brings me to the question I had when making these carrot cake scones – top with cream cheese frosting or stuff with cream cheese filling? While I feel like the carrot cake banana bread would be best stuffed inside, I decided the cream cheese needed to be on top of these scones so as to not overwork the dough. Added bonus of the frosting on top is feeling like you are eating a slice of cake for breakfast!

The cream cheese frosting on top isn’t the only thing special about these carrot cake scones – they are made with browned butter in the scone and frosting. You will brown 3/4 cups of butter, 1/2 cup of which goes into the scones and the remaining 1/4 (slightly less due to the browning process) into the frosting. Is it an extra step that could be made optional? Yes but the flavor payoff is just too good to truly be optional. Those flecks of browned butter in the frosting are like vanilla bean flecks but possibly better.

• Baked Key Lime Pie Donuts from Jolene’s Recipe Journal
• Keto Waffles from Art of Natural Living
• Lemon Blueberry Quick Bread from Hezzi-D’s Recipe Box
• Mimosa Muffins from Cheese Curd In Paradise
• Mixed Berry Lemon Bread from A Day in the Life on the Farm
• Tea Party Charcuterie Letters from For the Love of Food
• Vegan Strawberry Cream Cheese from Cindy’s Recipes and Writings

BROWNED BUTTER CARRTO CAKE SCONES

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Yield: 8 Servings Prep Time: 1 Hour 45 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SCONES

• 1/2 cup (1 stick) unsalted butter*
• 2-1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1 Tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• Pinch salt
• 1 egg, lightly beaten
• 1/2 cup plain or vanilla Greek yogurt
• 1 tsp vanilla extract
• 3/4 cup finely grated carrots**
• 1/2 cup sweetened shredded coconut***
• 1/2 cup chopped walnuts***
• 1/2 cup mini cinnamon chips***
• Heavy cream or milk
• Coarse sugar

FROSTING

• 1/4 cup (1/2 stick) unsalted butter*
• 4 oz. cream cheese, room temperature
• 1/2-3/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1-2 Tbsp heavy cream or milk

Directions

1. Melt 3/4 cup of butter (for both scones and glaze) in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour 1/2 cup in a small covered heatproof bowl and place in refrigerator to solidify for at least 20 minutes. Transfer remaining browned butter**** to a medium heatproof bowl to stop the cooking. Set aside to cool at room temperature.
2. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
3. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, and salt; set aside.
4. Remove the chilled 1/2 cup browned butter from the refrigerator and cut into 1/2-inch cubes. Add to flour mixture, cutting in with a pastry cutter or two knives until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
5. In a small bowl, whisk together the egg, Greek yogurt, and vanilla until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy; set aside.
6. Reusing the same small bowl from the wet ingredients, combine the shredded carrots, coconut, walnuts, and cinnamon chips***. Add to dough and fold in just until evenly distributed.
7. Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges. Transfer to prepared baking sheet and freeze for 30 minutes.
8. Preheat oven to 400 degrees F.
9. Brush the tops with heavy cream (or milk), sprinkle with coarse sugar, and bake for about 15-20 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
10. While the scones cool, make the frosting. In the medium bowl with the remaining room temperature browned butter, add cream cheese and blend until creamy. Add vanilla extract and powdered sugar, whisking until the mixture comes together then add in 1 tablespoon of heavy cream (or milk), continuing to mix. Add a bit of powdered sugar or more heavy cream until you get the desired consistency.
11. Spread frosting over cooled scones and serve. Store leftovers in an airtight container in the refrigerator.

Notes

*3/4 cup total butter used in recipe, but 1/2 cup in the scones and 1/4 cup in the frosting. **Grated on the small side of a box grater. ***Coconut, walnuts, and cinnamon chips are optional but delicious. Could also use raisins, pecans, and/or white chocolate chips. ****Will be slightly less than 1/4 cup due to losing some liquid during the browning process, but that's fine.

Source: Adapted from my Brown Butter Glazed Peach Scones.

Think pork is dry? Pork Chops and Stuffing Bake is here to prove you wrong. Prepared in a cast iron skillet and baked with an easy mushroom and onion stuffing on top.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Just last night a friend told me that pork is dry and inferior to other meats. I am here to strongly oppose that opinion because I have cooked pork so many different ways and as long as you cook it properly, it shouldn’t be dry.

A common misconception is that you need to cook pork until it’s not longer pink but just like a cut of steak it’s perfectly okay to have a blush of pink inside as long as it reaches an internal temperature of 145°F. Pork cuts like tenderloin and chops should always be cooked to an internal temperature of 145°F no matter what cooking technique you use.

What do you need to make Baked Pork Chops and Stuffing?

• Pork chops
• Salt and pepper
• Fresh bread cubes
• Condensed cream of mushroom soup
• Onion
• Poultry seasoning

Similar to my cast iron pork tenderloin, this baked pork chops and stuffing dish is cooked in just one cast iron skillet. My mom’s recipe card directed you to transfer the seared pork chops from the the skillet into a baking dish, but I decided that step was unnecessary. Unless of course you do not own a cast iron skillet or other oven-proof skillet, in which case by all means swap into a baking dish.

Regardless of whether you bake it in the skillet or transfer to another pan, just remember to have an instant read meat thermometer handy to ensure it reaches an internal temperature 145°F.

The end result? A very moist, definitely not dry, pork chop topped with tender mushroom stuffing. My mom suggested to serve it with applesauce, baked potato (twice baked mashed potatoes would also be good), and a side salad, but I couldn’t get my husband on board with the applesauce. Surely there are more people out there who enjoy applesauce with pork? Don’t leave me hanging.

Applesauce aside, my husband loved this recipe and said it tastes like Thanksgiving except with juicy pork chops instead of turkey. While this recipe will taste like comfort food, just know that pork is packed with protein, selenium, and choline to keep you motivated and energized. For more pork recipes and to learn about the 3500+ families that raise pork in Ohio, check out OhioPork.org.

Three years ago: Vegan Peanut Butter Chocolate Chip No-Bake Cookies

Six years ago: Rehearsal Dinner at Bleu & Fig

Eight years ago: Weekly Meal Plan #35

Ten years ago: Pumpkin Pecan Oatmeal

Eleven years ago: Pumpkin Popcorn Balls

Twelve years ago: Caramel Apple Cinnamon Roll Cupcakes

PORK CHOPS AND STUFFING BAKE

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups soft bread cubes*
• 1/4 cup chopped onion
• 1/4 cup unsalted butter, melted
• 1/4+1/3 cup water, divided
• 1/2 tsp poultry seasoning
• 1 (10.5oz) can condensed cream of mushroom soup
• 4 pork chops

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, toss together the bread cubes, onion, butter, 1/4 cup water, and seasoning. Set aside.
3. In a small bowl, whisk together the condensed soup and 1/3 cup water. Set aside.
4. Season pork chops on both sides with salt and pepper.
5. In a large cast iron skillet** over medium heat, sear the pork chops, about 2-3 minutes per side.
6. Remove from heat, place a mound of stuffing on top of each pork chop, then pour mushroom soup mixture over the top.
7. Cover skillet with foil, transfer to the oven, and bake for 45 minutes. Uncover and bake another 15 minutes or until the internal temperature reaches 145 degrees F***.
8. Serve immediately with a baked potato and a side salad.

 

Notes

*You can also using dried stuffing mix, but add another 1/4 cup water. **If you don't have a cast iron skillet or other oven-proof skillet, transfer to a greased baking dish. ***Use an instant read internal thermometer.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: My mom, from the 1970s.

Don’t wait until fall to show your friends and family gratitude, celebrate Summersgiving! Similar to Friendsgiving, this Summersgiving menu has elements of your favorite Thanksgiving dishes but with a fresher take for Summer.

What is Summersgiving?

Summersgiving was first proclaimed by Philosopher Robert Solomon in 2009 because he loved Thanksgiving and wanted to celebrate summer with friends – like friendsgiving but in the summer. In 2019, the National Day Calendar made Summersgiving official. It is celebrated on the Saturday after the Summer Solstice to combine summer fun with Thanksgiving food. Similar to it’s fall cousin, it’s a day to celebrate life and show gratitude with friends and family.

In 2024, Summersgiving lands on June 22, which is also Summerween if you watched the Disney cartoon, Gravity Falls – I did not but was told of this fact. Regardless, I am always down for a food-themed holiday. For my Summersgiving menu, I blended flavors of both Easter and Thanksgiving, giving you the comfort food you already love and associate with Thanksgiving but with a slightly lighter and fresher taken on them.

APPETIZER: Honey Mustard Deviled Eggs – I feel like you have to have deviled eggs for this celebration. This honey mustard version has a larger proportion of mustard to mayo, a crunchy pretzel on top, and a little dill for garnish.

ENTREE: Bacon Wrapped Turkey Breast Stuffed with Pear Hash – I love both dark and white meat, but it’s hard to beat anything wrapped in bacon. This turkey breast tastes as good as it looks. I actually have made it for Friendsgiving in the past so it was an easy choice.\

Want to do Summersgiving on the grill?

If turning on your oven is unappealing, I suggest apple maple turkey burgers topped with a maple-dijon sauce, maybe even some grilled sweet potato fries while you are at it and a bacon & blue cheese broccoli salad.

SIDE: Brussels Sprouts with Honey Vinaigrette – While the bacon wrapped around the turkey breast could really pair with just about anything, I love bacon with Brussels sprouts. The honey vinaigrette also adds a seasonal flavor to them. Just a little sweetness to counter the slightly bitter Brussels. I think this would also be great with asparagus for a more seasonally appropriate dish.

SIDE: Herb Roasted Carrots & Parsnips – Sweet yet savory carrots and parsnips are a great Summersgiving side dish. Pluck those herbs straight from your garden for peak fresh flavor. Maybe let some of that honey vinaigrette from the Brussels creep in.

SIDE: Blue Cheese Scalloped Potatoes – I love the pairing of blue cheese and pear so I thought this would be the perfect side to that pear hash stuffed into the turkey breast. That and these are truly next level scalloped potatoes. And I wouldn’t be mad if that blue cheese cream sauce mingled with the other sides.

DESSERT: No-Bake Blueberry Pie – Listen, it’s hot out. Even though the oven is already on for other things on the menu, there’s no need to keep it running longer than necessary. Other than being no-bake, the best part is that you can make this fresh blueberry pie the day before when you brine the turkey. I like to make it with a pre-made graham cracker crust but you could also use a pre-cooked traditional pie crust if you prefer.

What’s on your Summersgiving menu?

Elevate your game day with these lavender-honey buckeyes – sweetened with honey, flavored with lavender extract, dipped in white chocolate, and decorated with purple sprinkles and dried lavender.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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It’s the first big game of the Buckeyes season, so it’s time to unveil my latest buckeye candies creation!

I may have made white chocolate buckeyes before, but these lavender-honey buckeyes are extra special. Instead vanilla I used a little bit of lavender extract – but not too much to feel like you are eating potpourri.

Then I replaced some of the sugar with orange blossom honey. You really could use any honey. I had hoped the orange would come through a little bit more to get the fruity pebble-like flavor that you get when combining lavender, orange, and white chocolate. Alas they are delicious in their own way.

Finally, I reduced the butter content to counter the extra moisture added by the honey. As a result the yield was a little lower than my traditional buckeyes, but rest assured you’ll still have more than enough!

Other Buckeye Candy Varieties:

• Bacon Buckeyes
• Blackout Buckeyes
• Buckeye Cake Balls
• Buckeye Granola Bites
• Buckeye Rice Krispies Treats
• Cheesecake Buckeyes
• Healthier Buckeyes
• Inside Out Buckeyes
• Monster Cookie Buckeyes
• Oreo Buckeyes
• Peanut Butter Chocolate Chip Cookie Dough Buckeyes
• S’mores Buckeyes
• White Chocolate Buckeyes

LAVENDER HONEY BUCKEYES

Print

Yield: Approximately 6 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1/2 cup unsalted butter, room temperature
• 1/4 cup orange blossom honey
• 1/2 tsp lavender extract
• 3 cups sifted powdered sugar
• 6 oz. white chocolate candy bark
• 6 oz. white chocolate chips
• 2 Tbsp shortening, optional
• Purple sprinkles. optional
• Dried lavender, optional

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, honey, and lavender extract. Add powdered sugar one half cup at a time to reach desired consistency, then use hands to form a smooth dough.
3. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolates (and shortening if using) together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
5. Place sprinkles in a small bowl, if using.
6. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Dip bottom in the sprinkles before returning to wax paper. Repeat with remaining balls.
7. Refrigerate for 30 minutes or until set. Remove toothpicks and if desires, carefully smudge the holes left behind with fingertip or cover with a dried lavender flower.

Source: Adapted from my White Chocolate Buckeyes.

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These carrot cake biscotti are dressed up for spring with a drizzle of lemon glaze and dried lemon peel on top. Perfect served with a cup of tea or enjoy alone!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Somehow, in over 12 years these Carrot Cake Biscotti are only the third biscotti recipe to ever grace the pages of The Spiffy Cookie – the other two being Nutella Stuffed Biscotti and Peanut Butter Stuffed Chocolate Biscotti (I like stuffed things, evidently).

But they are the ninth carrot cake-inspired recipe, joining the ranks of: Carrot Cake Banana Bread, Carrot Cake Batter Dip, Carrot Cake Cookies and even Carrot Cake Breakfast Cookies, Carrot Cake Oatmeal, Carrot Cake Pecan Pie, Carrot Cake Waffles, and of course Carrot Cake.

I don’t know about you, but carrot cake is one of the first cake flavors I think during the season of spring.

To freshen up the flavor of carrot cake for spring even further, once they are double baked, these carrot cake biscotti are drizzled with lemon glaze and sprinkled with with dried lemon peel on top. You can thank the generous sponsors of #SpringSweetsWeek for that flavor inspiration.

Speaking of, make sure to check out the other delicious treats listed before the recipe card. Then after the recipe card you can learn more about these fabulous sponsors of ours and enter to win some sweet swag!

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

CARROT CAKE BISCOTTI

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Yield: 14 Biscotti Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BISCOTTI

• 2-1/2 cups all-purpose flour
• 1-1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 6 Tbsp unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 eggs, room temperature
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup finely shredded carrot (about 1 medium)
• 1/2 cup shopped walnuts or pecans

TOPPING

• 1 cup powdered sugar
• Juice from 1 lemon
• Dried lemon peel, optional for garnish

Directions

1. Preheat the oven to 350°F.
2. In a medium-sized bowl, sift together the flour, baking powder, cinnamon, allspice, and salt. Set aside.
3. In a large bowl, beat the butter and sugars until the mixture is smooth and creamy. Beat in the eggs one at a time and extracts until just blended. Add the flour mixture on low speed of your mixer, stirring until smooth. Fold in the carrots and walnuts until evenly distributed.
4. Scoop the dough onto a large sheet of parchment paper. Roll out into a 10×6-inch rectangle. Carefully lift and transfer to a cookie sheet.
5. Bake for 25 minutes, or until lightly golden. Remove from oven and allow it to cool on the pan for 10 minutes. Meanwhile, reduce the oven temperature to 300°F
6. Remove from the parchment and use a serrated knife to cut into 3/4-inch slices. Place back on the parchment-lined cookie sheet, cut-side-down, and bake 10 minutes. Flip and bake another 10 minutes or until golden.
7. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
8. While the cookies cool, in a small bowl whisk together the lemon juice and powdered sugar. Drizzle over cooled biscotti, sprinkles with dried lemon peel and allow to set before serving.

Source: Adapted from my Nutella Stuffed Biscotti and Lemon Olive Oil Sugar Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

May the orchards be allspice dram-ed this fall with a spiced apple cider cocktail, sweetened with maple syrup and spiked with apple whiskey.

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While I realize I am participating in #FallFlavors week, I’m not ready for pumpkin. Many people jump straight to pumpkin (more specifically pumpkin spice which often doesn’t have any pumpkin at all) and skip over all the other delicious flavors of fall. So let’s first bring on the figs, pears, and apples!

Apple picking at the local orchard is a fall activity that is deeply engrained in my childhood memories. I am fairly certain we went every fall, followed by all the apple pie and apple jelly making. I have not been as diligent in my adult life but I at least intend to go and every other year manage to make it happen. After all, with only two of us in our household, I’m not picking the bounty that I did as a child in a household of 5. When all else fails, there’s the Farmers Market ;-).

I haven’t gone apple picking yet but I did snag some apples from the local market to garnish this cocktail. Made with apple whiskey, maple syrup, allspice dram, and topped with your favorite apple cider – whether that be traditional, sparkling, or hard cider. You know, in case apple cider wasn’t already spiced and dressed for fall.

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Wednesday #FallFlavor Recipes

Beverages

• Cranberry Orange Bourbon Cocktail from Family Around The Table

Breakfasts and Breads

• Apple Pie Pancakes from Magical Ingredients
• Instant Pot Pumpkin Applesauce from An Affair from the Heart
• Pumpkin Chocolate Chip Scones from Hezzi-D’s Books and Cooks
• Pumpkin Spice Oatmeal from Jolene’s Recipe Journal

Mains and Sides

• Chicken Parm Stuffed Spaghetti Squash from A Kitchen Hoor’s Adventures
• Chicken Sausage with Apples from Cheese Curd In Paradise
• Roasted Whole Butternut Squash from Jen Around the World
• Sauerkraut with Tomato Sauce from Palatable Pastime

Desserts

• Air Fryer Candied Walnuts from Devour Dinner
• Caramel Apple Pie from Sweet Beginnings
• Easy Apple Pie Cake from A Little Fish in the Kitchen
• Instant Pot Apple Cinnamon Cheesecake from Blogghetti
• Pumpkin Bread Pudding from Hostess At Heart
• Old Fashioned Ritz Pie from Art of Natural Living
• Pecan Butter Cookies from Books n’ Cooks
• Pecan Pie Bars from Best Cookie Recipes

Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!

ORCHARDS BE DRAM-ED (SPICED APPLE CIDER COCKTAIL)

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Ice
• 1 oz. apple whiskey
• 1/2 oz. maple syrup
• 1/4 oz. allspice dram
• Apple cider to top off (hard, sparkling, or traditional)
• Apple slices, for garnish

Directions

1. In a cocktail shaker, add ice, apple whiskey, maple syrup, and allspice dram.
2. Shake for 30 seconds then strain into a rocks glass filled with ice.
3. Top with cider, garnish with apple sliced, and serve.

Source: Adapted slightly from Love to Know. Named by Haley Adcox, friend of The Spiffy Cookie.

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These rye bourbon dark chocolate chunk cookies are the most grown up chocolate chip cookies I’ve ever made. So chewy, nutty, and flavorful – instant favorites.

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It’s been a hot minute since I came up with a new variation of my favorite chewy chocolate chip cookies, almost exactly 3 months to be exact as the last one I posted was on my blog’s golden 11th anniversary.

This is also only the third new recipe of 2022 I am posting! Not to say that I haven’t been busy working on this blog of mine, it’s just been more focused on updating old content. But it’s finally time to give you something new.

In short, these cookies are dreamy.

I don’t know if it’s just been too long since I’ve made my chocolate chip cookies, but these were incredible. The rye flour gave these cookies almost a nutty flavor and the texture was extra chewy. That combined with the aromatics of the bourbon, hint of rosemary, cardamom and cinnamon, and the rich dark chocolate chunks made these an instant favorite the moment they hit my taste buds.

Now, these cookies might not first strike you as he most Valentine’s Day themed cookie but they certainly captured my heart.

As such I have decided to post them on this day in particular, not just because Valentine’s Day is 2 days away (!!), but because today bloggers from all over the internet are sharing recipes as part of the Good Cookie Food Bloggers’ Valentine’s Event benefitting Cookies for Kid’s Cancer. Read more and find out how you can join in the fight below!

RYW BOURBON DARK CHOCOLATE CHUNK COOKIES

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Yield: 3 dozen Prep Time: 2 Hours 15 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups all-purpose flour, spooned and leveled
• 3/4 cup rye flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp fresh minced rosemary
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp bourbon
• 1 tsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2 cup dark chocolate chunks

Directions

1. Sift together the flours, baking soda, salt, cinnamon, cardamom, and rosemary; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the bourbon, vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate by hand.
3. Roll 2 tablespoons of dough* into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours**, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* You can also use a 1/4 cup scoop and cook them another 2-4 minutes (will yield less obviously). ** Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

Source: Adapted from My Favorite Chocolate Chip Cookies and Two Cups Flour.

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If you grow tired of eating Thanksgiving leftovers, check out this roundup of recipes to turn those leftovers into something new. You won’t even know they are leftovers anymore.

I love leftovers, regular day leftovers and definitely holiday leftovers. But sometimes you have so much leftover that you need to repurpose some of it into something new. So I gathered up some fantastic ideas from other food blogger friends.

Use the list below to navigate to the leftover recipe list you are looking for, including an option to mix a bunch of items up together into one recipe!

THANKSGIVING LEFTOVERS

TURKEY | POTATOES | STUFFING | CRANBERRY SAUCE | PIE | A BIT OF EVERYTHING

Leftover Turkey

BBQ Turkey Quesadillas by Sift & Simmer – These BBQ Turkey Quesadillas are flour tortillas filled with lean turkey meat, red bell peppers and caramelized onions in a smoky BBQ sauce, topped with mozzarella cheese. They’re grilled over the BBQ for additional smoky flavour.

Gingered Turkey & Rice Soup with Basil by The Spiffy Cookie – Jazz up your Thanksgiving leftovers with this soup using leftover turkey, homemade stock, fresh ginger, wild rice, and basil. So good you’ll want to set aside turkey to make it.

Leftover Smoked Turkey Sandwich by Girl Carnivore – This Leftover Smoked Turkey Sandwich is the best way to use up leftovers! Toasted hoagie rolls are topped with smoked turkey and veggies, slathered with BBQ sauce, and layered with melty cheese. Using up leftovers doesn’t get better than this!

Leftover Turkey Fried Rice by Christina’s Cucina – Leftover turkey fried rice recipe from Fleming’s Prime Steakhouse

Leftover Turkey Ramen by Kendell Kreations – When you carve the turkey, leave a little meat on the bones and then boil them all day the next day. You get the most decadent turkey stock and a perfect base for this Leftover Turkey Ramen.

Leftover Turkey Tetrazzini by The Spiffy Cookie

Leftover Turkey Tikka Masala by Gypsyplate – Are you looking to up your leftover turkey game to something a bit more interesting than soup or casseroles? Do you want to turn that bird into something far more exotic, far more flavorful, far more fragrant? And most important, are you willing to slave just a little more on the stove, after all that holiday cooking? If the answer is “Yes” to all, you have come to the right spot!

Pumpkin Turkey Enchiladas by The Spiffy Cookie – Pumpkin can go just about anywhere and to prove it, I’ve made pumpkin enchiladas! Simply delicious and made with leftover turkey.

Quick Turkey Noodle Soup (also uses gravy) by The Spiffy Cookie – Use leftover Thanksgiving turkey and gravy to make this quick and easy turkey noodle soup!

Roasted Poultry Stock by The Spiffy Cookie – Save your leftover turkey bones and innards this Thanksgiving and make your own poultry stock to use in your favorite comfort soups and stews during cold month.

Turkey Pot Pie by Sugar Spun Run – Made in a cast iron skillet with seasonal sweet potatoes, fresh rosemary and a hint of smoked paprika, this Turkey Pot Pie is the perfect way to use up the last of your Thanksgiving turkey leftovers!

Leftover Mashed Potatoes & Sweet Potatoes

Gluten-Free Sweet Potato Muffins by What the Fork – Perfectly spiced Gluten-Free Sweet Potato Muffins make a flavorful breakfast at any time of the year. They’re easy to make and freeze great for meal prep!

Gluten-Free Tater Tots by What the Fork – Gluten Free Tater Tots – The freezer staple all grown up and made with leftover mashed potatoes.

Jalapeno Mashed Potato Croquettes by Happy Foods Tube – These jalapeño mashed potato croquettes are the perfect use for leftover mashed potatoes. Just add some cheese, jalapeños, deep fry them and enjoy!

Leftover Cheesy Mashed Potato Muffins by Simmer to Slimmer – Got leftover mashed potatoes? Turn them into these cheesy potato muffins effortlessly. They freeze really well and that makes these muffins perfect for busy weekday mornings.

Leftover Mashed Potato Cinnamon Rolls by Num’s the Word – These Leftover Mashed Potato Cinnamon Rolls are the absolute best! You can’t taste the mashed potatoes at all. Sweet, easy and the perfect way to use up leftover mashed potatoes!

Leftover Mashed Potato Gnocchi by Hungry Healthy Happy – If you always make WAY too much mashed potato, then make sure none of it goes to waste by using what is left to make this super easy Leftover Mashed Potatoes Gnocchi. Just 3 ingredients and less than 10 minutes from start to finish and you have yourself some delicious, light and pillowy comfort food to reduce food waste.

Leftover Mashed Potato Waffles by Debra Klein – What to do with the leftover mashed potatoes? Make waffles, of course!

Mashed Potato Enchiladas by Connoisseurs Veg – These cozy potato enchiladas are the most delicious way to use leftover mashed potatoes! Super comforting, a little spicy, and easy to make.

Potato Pancakes with Leftover Mashed Potatoes by Recipes from a Pantry – Potato Pancakes with Leftover Mashed Potatoes is the perfect dish to make when your fridge is full of leftover mashed potatoes, or when you want to make a fun twist on standard mashed potatoes.

Sweet Potato Casserole Pancakes (with Cranberry Sauce Syrup) by The Spiffy Cookie – Reinvent your Thanksgiving leftovers in the form of pancakes, using sweet potato casserole and cranberry sauce. You’ll be so glad you had leftovers to make these!

Leftover Stuffing

Bacon Wrapped Stuffing Bites by Who Needs a Cape? – Bacon Wrapped Stuffing Bites are a wonderful holiday appetizer! Use up leftover stuffing and wrap thick flavorful bacon around for the perfect treat.

Deep Fried Stuffing Balls by Butter Your Biscuit – Deep fried stuffing balls are a delicious way to use up those holiday leftovers. Great for just snacking, game day, or holiday gatherings.

Holiday Leftover Stuffins by For The Love of Food – There are only so many times you can keep eating the same reheated leftover stuffing. So for dinner tonight make these Stuffins, using the leftover stuffing and baking it in muffin tins.

Leftover Stuffing Frittata by This Wife Cooks – A delicious and easy way to turn excess holiday stuffing into a whole new meal! Perfect for day-after-Thanksgiving brunch or dinner!

Leftover Stuffing Stuffed Butternut Squash by Fearless Dining – This Leftover Stuffing Gluten Free Stuffed Butternut Squash recipe is a great way to use up those leftovers. Add leftover turkey too and make this a delicious meal!

Leftover Stuffing Waffles by The Healthy Epicurean – Ever wonder what to do with your leftover Thanksgiving stuffing or dressing? These leftover stuffing waffles are the answer and can be topped with an egg or even leftover turkey or gravy.

Mini Pot Pies with Leftover Stuffing by The Greek Foodie – These mini pot pies with leftover stuffing are made in minutes with thanksgiving favorites. Serve with cranberry sauce and gravy and transform leftovers into a fabulous meal!

Reheating Stuffing in Air Fryer by Recipe This – Introducing you the best way to reheat stuffing. If you want to make your stuffing ahead or have leftovers that need reheating, then this is how it is done.

Turkey (or chicken) Divan by The Fresh Cooky – This best turkey divan recipe uses leftover turkey or chicken. It is creamy, flavorful, with bright pops of broccoli and topped with either a crispy, buttery cracker topping or leftover stuffing. Made from scratch, with no canned soups, plus easy ways to make gluten free!

Vegan Stuffing Balls by The Hidden Veggies – These vegan stuffing balls are a delicious savory appetizer. They’re also the perfect little after-the-holidays snack that you can make with leftover stuffing. They are simply stuffing, rolled into little balls, and baked to a golden brown, so if you like stuffing, you’ll love it baked into these bite-sized balls.

Leftover Cranberry Sauce

Baked Brie with Cranberries by Beyond the Chicken Coop – A delicious holiday appetizer is this baked brie with cranberries. Serve for Thanksgiving, Christmas or New Years or for any gathering.

Baked Cranberry Eggnog French Toast wit Streusel Topping by The Spiffy Cookie – When it comes to holiday breakfasts, it’s going to be hard to beat this baked cranberry eggnog French toast. Better yet prepared the night before for an easy hot breakfast in the morning!

Cosmo Cranberry Aioli by Food Meanderings – If you buy cranberry sauce for your holiday dinners, you’ll probably have leftover cranberry sauce. And if you do, you’ll want to give this 4 ingredient Cranberry Aioili recipe a try.

Cranberry Apple Parfait by Glue Sticks & Gumdrops – This festive breakfast (or dessert) is packed with seasonal flavor and topped with granola or muesli for added texture. It’s the perfect way to use up leftover homemade cranberry sauce!

Cranberry Cupcakes with Cream Cheese Icing by Joy Filled Eats – Cranberry Cupcakes really are blissful. Tender yellow cake filled with cranberry sauce and topped with cream cheese icing. This easy cranberry cupcake recipe is inspired by the delicious cranberry bliss bars. It is low carb, keto, gluten-free, and sugar-free. 

Cranberry Oat No Bake Bars by Spabettie – Leftover cranberry sauce? this tasty good Cranberry Oat No Bake Bars recipe is a great way to enjoy seasonal cranberries for breakfast, snacks, or dessert!

Cranberry Sauce Bread by Tikkido – Cranberry nut bread is an easy holiday treat full of festive flavors.  And this cranberry quick bread recipe uses up leftover cranberry sauce from Thanksgiving. 

Eggnog Cheesecake Bars with Cranberry Swirl by The Spiffy Cookie – Use up any leftover cranberry sauce and get ready for Christmas with these eggnog cranberry swirl cheesecake bars!

Leftover Cranberry Sauce Oatmeal by Healthy Christian Home – This leftover cranberry sauce oatmeal is the perfect post-Thanksgiving breakfast. This cranberry sauce recipe with creamy oatmeal is light, yet filling; tart, yet sweet. Try this recipe for a unique and tasty variation on this breakfast staple.

Leftover Cranberry Sauce Vinaigrette by Paleo Gluten-Free Guy – These three easy recipes for Leftover Cranberry Sauce Vinaigrette are perfect for turning Thanksgiving leftovers into something special! They’re quick and simple to make and can be used in a lot of different ways: on salads, chicken, pork, smeared in sandwiches or grilled cheese, and more!

Leftover Pie

Boozy Pumpkin Pie Milkshake by The Spiffy Cookie – Throw that leftover pie into a blender with some ice cream and make a milkshake! Add rum for a boozy adult beverage and don’t forget the fresh whipped cream.

Easy Pie Crust Cookies by NeighborFood – The good news is you made pie! The great news is, now you also get to make Pie Crust Cookies! Find out how to use leftover pie crust to make easy cut out cookies for any occasion.

No Churn Apple Pie Ice Cream by Another Scoop Please – Apple Pie Ice Cream is the best mixture of cozy fall flavors but warm weather feels. This creamy no churn ice cream is filled with chunks of real apple pie, tender apples, and so many great fall flavors.

Pumpkin Pie Martini by Pass The Sushi – Pumpkin pie martinis will be the perfect ending to your holiday dinner party. Rich and creamy, this adult cocktail recipe will put everyone in a festive mood.

A Bit of Everything

After Thanksgiving Casserole by Mindee’s Cooking Obsession – Looking for a good leftover turkey recipe? Check out this After Thanksgiving Casserole! It takes care of more than just your leftover turkey, too!

Genius Potato, Turkey, and Stuffing Layered Leftovers by Christina’s Cucina – Genius Potato, Turkey and Stuffing Layered Leftovers recipe is so tasty, no one would ever guess that the dish uses leftovers! Be sure to make extra everything on Thanksgiving!

Leftovers Loaded Fries by Veggies Desserts – Wondering how to use up holiday leftovers? Make Leftovers Loaded Fries! Simply season and cook up some frozen french fries, add some Brussels sprouts or other veggies, top with leftovers, and drizzle with cheese sauce. A tasty and fun way to reduce food waste.

Leftover Turkey Salad with Cranberries by My Therapist Cooks – Delicious, easy leftover turkey salad made with cranberry sauce and mayo. This is the BEST use for leftover turkey, hands down! It’s also gluten free and done in 10 minutes, huge win. Make this soon!

Savoury Hand Pies by Girl Heart Food – Looking for an easy leftover turkey idea? These savoury hand pies (or “savory” hand pies in other parts of the world) are filled with turkey, sweet cranberry sauce, dressing, carrot and creamy cheese. Every bite is satisfying and delicious! Dunk in some gravy for an extra special treat!

Thanksgiving in a Blanket by Sparkles to Sprinkles – Thanksgiving in a Blanket is the most genius way to eat leftovers as it combines shredded turkey, stuffing, mashed potatoes, and cranberry sauce all wrapped in a crescent roll for a simple and delicious way to enjoy your Thanksgiving leftovers the next day! 

Thanksgiving Leftovers Pizza by The Healthy Epicurean – Your new favorite pizza is here: Thanksgiving Leftovers Pizza! It’s a concoction of fluffy, crisp pizza crust with leftover gravy, turkey, stuffing, Gruyere cheese and cranberry sauce drizzle.

Thanksgiving Turkey Egg Rolls by Savoring the Good – Thanksgiving turkey egg rolls are the most delicious way to use up Thanksgiving leftovers. A crispy, golden brown egg roll wrapper surrounds your favorite Thanksgiving flavors.

Turkey Shepherd’s Pie by Butter Your Biscuit – Turkey shepherd’s pie is a delicious way to use up those Thanksgiving leftovers. Super easy to make and loved by everyone!

Turkey Stuffed Cranberry Sliders by Two Kids and a Coupon – These Turkey Stuffed Cranberry Sliders are so simple, and you can use the leftovers right from your Thanksgiving dinner, or pick up some sliced turkey breast and a box of stuffing if you simply can’t resist!

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