Get your lucky charms ready for cheering on the Buckeyes with these lucky buckeye chocolate chip cookies – made with Lucky Charms cereal marshmallows and mini buckeye candies.

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This is it guys – the final College Football Playoff Championship game is tonight, Ohio State versus Notre Dame! Which means I had to make just one more buckeye-themed recipe for the occasion. Between the impact of the transfer portal and the first year of the 12-team playoff, this has been an exciting season and one of my favorites ever. Obviously if we win tonight it will be that much sweeter.

For todays treat I wanted to continue the trend of pulling inspiration from the state in which the schools reside but I already did a Buckeye Sugar Cream Pie when we played Indiana. I waffled between a buckeye car bomb poke cake and a buckeye cocktail utilizing Irish whiskey and or cream but then I remembered Lucky Charms cereal exists and had to run with it to make a buckeye version of Lucky Charms chocolate chip cookies – AKA lucky buckeye chocolate chip cookies! (Not to be confused with my buckeye stuffed peanut butter chocolate chip cookies.)

I used my favorite chocolate chip cookies as a base but replaced some of the chocolate chips with miniature buckeye candies. I thought about making miniature homemade buckeyes, but that would have taken more time than I cared to endure at the moment. Alternatively, I did take the time to sort of the marshmallows from a box of Lucky Charms cereal. Even though you can buy just the cereal marshmallows, I wanted those little shamrock hats which those don’t include. I had to pick my battles for these cookies.

Hopefully, just like the box indicates, these Lucky buckeye chocolate chip cookies will bring our team to life (hearts), give them the power to fly past their opponents (stars), help with speed (horseshoes), bring good luck (clovers), make them invisible (blue moons), be full of color (unicorns), teleport across the field (rainbows), and float the ball down the field (balloons). That combined with the mini buckeye candies these cookies are truly, magically delicious! Maybe you’ll also save the plain cereal you sorted out to make some cereal milk to serve with them ;-).

Four years ago: Indian Shortbread (Nankhatai)

Five years ago: Slow Cooker Curried Lentil and Sausage Soup

Six years ago: Macaroni & Cheese Pierogi

Nine years ago: Bacon Fig & Asiago Grilled Cheese Sandwich Minis

Thirteen years ago: Saltine Cracker Toffee

Fourteen years ago: Papaya Blueberry Almond Granola Bars

LUCKY BUCKEYE CHOCOALTE CHIP COOKIES

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Yield: 3 dozen Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1-1/2 cups semisweet chocolate chips
• 1-1/2 cups mini Buckeye candies
• 1-1/2 cups marshmallows separated from Lucky Charms cereal (or purchase pre-sorted)

Directions

1. Sift together the flour, baking soda, and salt; 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 vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Using a rubber spatula, fold in the chocolate chips, mini buckeyes, and marshmallows 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 350 degrees F. 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 10 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.

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Source: Adapted from My Favorite Chewy Chocolate Chip Cookies.

Love a good dessert mash up? The crunchy sweet filling of pecan pie is baked into a brown sugar cookie crust to create these delightful pecan pie cookies.

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If I could only pick one pie during the holidays, it would be pecan pie. Preferably with a scoop of ice cream on top, of course.

Christmas may be more about cookies than pies but that won’t stop me from turning my favorite pie into a cookie! After all, cookies are my favorite thing to bake, so it just makes sense.

Originally, after being inspired by a horrible AI generated recipe on Facebook, I was going to make these as standard drop cookies. But I worried the filling wouldn’t stay on top as they baked. Thus enters the cupcake pan.

With a brown sugar cookie acting at the crust, these pecan pie cookies are first partially baked in a standard-sized cupcake pan, topped with partially cooked pecan filling on the stove top and finished in the oven again.

And guess what? Since it’s baked in a cupcake pan you don’t need to chill the dough like I usually suggest in pretty much all of my cookie recipes.

The end results in the perfect little mini pecan pies. Good luck eating just one. Proof of how good they are is evident in the fact that I ate the first one without even considering getting out a scoop of ice cream to put on top. Heck I got through taking all these photos without thinking of it either.

Check out some other great additions for your holiday cookie tray this season:

• Chocolate Covered Cherry Cookies by A Day in the Life on the Farm
• Sandbakkels by Art of Natural Living
• Christmas Shortbread Cookies with Sprinkles by Blogghetti
• Cornmeal Dried Cranberry Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peppermint Candy Sugar Cookies by Hezzi-D’s Recipe Box
• Chocolate Mint Thumbprints by Jolene’s Recipe Journal
• Christmas Wreath Treats by Karen’s Kitchen Stories
• Turtle Cookie Bars by Magical Ingredients
• Welsh Cakes by That Recipe
• Sesame Shortbread Cookies by A Kitchen Hoor’s Adventures

PECAN PIE COOKIES

Print

Yield: 2 Dozen Prep Time: 40 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1 cup packed light brown sugar
• 1/2 cup sugar
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract

FILLING

• 2 Tbsp unsalted butter
• 6 Tbsp (or heaping 1/3 cup) packed brown sugar
• 1/4 tsp salt
• 1 egg, room temperature
• 1/4 cup corn syrup
• 1/2 tsp vanilla extract
• 2 cups pecans, chopped

Directions

1. Preheat oven to 350°F. Grease two 12-cavity regular cupcake pans with shortening and lightly flour.
2. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat together the butter and sugars until creamy, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined.
4. Shape dough into walnut-sized (1-1/2-inch) balls (I used a medium cookie scoop), place in prepared muffin cups, make an indentation in center of each*. Bake 8-10 minutes, rotating halfway through, or until barely light brown.
5. Meanwhile, prepare the filling: melt butter in a metal bowl set in a skillet of water that is just below a simmer (or use a double boiler). Remove the bowl and from the water when butter is melted, whisk in sugar and salt. Whisk in egg, corn syrup, and vanilla. Place bowl back into the water and whisk until hot and the temperature of the mixture registers 130 degrees F on an instant-read thermometer. Remove from the heat and whisk in pecan pieces.
6. Reform indentations in the center of each cookie*. Spoon 1 tablespoon of pecan filling into each cookie cup.
7. Bake 8-10 minutes, rotating halfway through, or until edges of cookies are just starting to brown. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

*Use thumb or the end of wooden spoon.

Source: Adapted from my Cinnamon Brown Sugar Cookies, Nutella Pecan Pie Bars, and Betty Crocker.

Pistachio chocolate chip cookies have a secret – they are made with brown butter, dark chocolate, and stuffed with creamy pistachio butter!

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These cookies are not as simple as they sound and I mean that in the best way. Not to be confused with my pistachio toffee chocolate chip cookies or pistachio Oreo stuffed double chocolate chip cookies, I wanted to named them “Pistachio Butter Stuffed Brown Butter Dark Chocolate Chip Cookies” but Google SEO was not having it. Evidently “Pistachio Chocolate Chip Cookies” was better, even if it doesn’t give you the full picture.

When I started this blog of mine back in 2010, SEO was not on my radar (evidently it came into existence in 1996). For most of the life of this blog, it has not been optimized for the Googles. Even after I still cook what I want and not what Google tells me I should. I would find no joy in that (and probably why I still have a day job- ha). Instead I just try to be flexible with naming the things. Honestly, most of the time it’s helpful but today feels like I’ve been cheated because it just doesn’t tell the whole story.

Did I consider throwing SEO out the window and still calling these stuffed pistachio butter cookies by their longer name? Absolutely. But then in an effort to help more people find these insanely delicious (but not-descriptively-named) pistachio chocolate chip cookies, I caved. Although, if you came here looking for simple pistachio chocolate chip cookies, these are not it!

What you need to make Pistachio Chocolate Chip Cookies.

• Unsalted butter, browned (or melted is fine, I guess)
• Pistachio Butter (optional but strongly suggested)
• Dark chocolate chips (or preferred chocolate)
• Shelled pistachios
• All-purpose flour
• Brown sugar
• Granulated white sugar
• Vanilla extract
• Eggs
• Baking soda
• Salt

Don’t want to brown butter? Then just melt it. Don’t have dark chocolate chips? Use semi-sweet or whatever kind you have. Don’t have the patience to freeze blobs of pistachio butter to then stuff inside the cookie dough? Skip it completely. The remaining ingredients are non-negotiable and even stripped down to their base, these pistachio chocolate chip cookies are still wonderful. But if you’re looking for something extra special that people will rave about, go for those extra steps.

No matter which adventure you choose, don’t forget the extra sprinkle of coarse sea salt on top – because what good is a pistachio cookie without salt?

PISTACHIO CHOCOLATE CHIP COOKIES

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Yield: Approximately 2 dozen Prep Time: 3 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups pistachio butter
• 1 cup (2 sticks) unsalted butter
• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2 cups dark chocolate chips
• 1 cup shelled roasted and salted pistachios, chopped
• Coarse sea salt, optional

Directions

1. Line a baking sheet with parchment paper. Dollop tablespoon-sized mounds of pistachio butter onto the baking sheet (about 2 dozen total) and pop in the freezer until firm, at least 2 hours.
2. Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature.
3. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
4. Once the butter has cooled, cream together the butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips and pistachios by hand.
5. Using a medium cookie scoop (about 2 tablespoons), portion the dough into balls. Working with one ball at a time, use your thumb to create a well in the center of the ball. Add a dollop of frozen pistachio butter to the well then seal the cookie dough around it so it's completely enclosed. Repeat with all of the dough and pistachio butter. Cover and refrigerate for at least 30 minutes or overnight.
6. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
7. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
8. Bake for 8-10 minutes or until edges are barely golden (will look under-baked). Immediately sprinkle with coarse sea salt, if using. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Pistachio Toffee Chocolate Chip Cookies and Nutella-Stuffed Brown Butter Chocolate Chip Cookies.

Step aside gingerbread, these chewy brown sugar pomegranate molasses cookies are a flavor journey of sweet, tangy, and spiced.

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Ever since I first discovered pomegranate molasses I’ve been obsessed, And yet somehow this is only the second recipe I am sharing which features this magical ingredient (the first being a Pomegranate-Goat Cheese Ball). Not sure how I let that happen, especially when one of my favorite creations was when I added pomegranate molasses to pecan pie – oh my word! Clearly I need to remake that and share.

The idea for these pomegranate molasses cookies was born shortly after I made the maple brown sugar cookies. All I did was use pomegranate molasses in place of the maple syrup, and rolled the dough in a cinnamon-spiced-brown sugar instead of just plain white granulated sugar.

Sure, you could add the cinnamon and other spices to the cookie dough, but I wanted the pomegranate molasses to kind of have it’s own moment to shine, slightly apart from it’s spiced-sugar coating. I tried it with just white granulated sugar which was good on it’s own, but those spices really enhance the pomegranate flavor.

In the end, these chewy brown sugar pomegranate molasses cookies are a bit sweet and tangy – which I promise is a good thing!

• Bacon Pear Salad with Parmesan Dressing by Jolene’s Recipe Journal
• White Chocolate Pumpkin Blondies by Hezzi-D’s Recipe Box
• Pork Marsala by A Day in the Life on the Farm
• Apple Cider Baked Donuts by A Kitchen Hoor’s Adventures
• Arugula, Apple, and Fennel Salad with Cheesy Crostini by Karen’s Kitchen Stories
• Baked Pumpkin Pie Pudding by A Little Fish in the Kitchen
• Apple Date Sugar Halwa by Magical Ingredients
• Italian Broiled Tomatoes by Art of Natural Living
• Cranberry Apple Compote by That Recipe

POMEGRANATE MOLASSES COOKIES

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Yield: 2 Dozen Prep Time: 12 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1 cup packed brown sugar + 1/2 cup for coating
• 1/3 cup pomegranate molasses
• 1 egg yolk, room temperature
• 1 tsp vanilla extract
• 1 Tbsp ground cinnamon, for coating
• 1 tsp ground allspice, for coating
• 1 tsp ground nutmeg, for coating
• 1 tsp ground cloves, for coating

Directions

1. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter, brown sugar, and pomegranate syrup until creamy, about 3 minutes. Add egg yolk, and vanilla extract and beat until combined. Gradually add flour mixture, mixing until just combined.
3. Place remaining 1/2 cup brown sugar in a shallow bowl and whisk in cinnamon, allspice, nutmeg, and clove. Roll tablespoons of dough into balls and roll in the spiced sugar, shaking off any excess. Place on a tray, cover with plastic wrap, and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place on prepared cookie sheets, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Source: Adapted from my Maple Brown Sugar Cookies.

Step aside white sugar, these maple brown sugar cookies are taste as good as they smell, and are topped with not only maple icing, but candied sage as well!

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Just like my favorite chewy chocolate chip cookies, I’ve made a few variations of my chewy sugar cookies, and today is yet another.

Since apparently a cinnamon brown sugar cookie wasn’t fall-ish enough, I made a new version where I substituted the portion of white sugar for real maple syrup.

Hot damn did these cookies smell good, from making the dough to baking in the oven. Thankfully they tasted just as good!

Once they are cooled, drizzle a maple icing made from just powdered sugar and maple syrup. And if you are an over-acheiever, you will have some candied sage to lay on top, to stick to the icing as it sets.

Do you need to top them off with candied sage? No, but they really do make them look oh so pretty. Or if you’re like me and love sage then it’s a wonderful flavor combination with the maple as well.

Alternatively you could make a maple buttercream and make sandwich cookies instead, similar to these maple sandwich cookies.

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.

Friday #FallFlavors Recipes

Appetizers and Beverages

• Delicious Cranberry Pecan Cheese Ball from Family Around The Table
• Pumpkin Spice White Russian from Our Crafty Cocktails
• Vegan Sweet Potato Cutlets from Magical Ingredients

Breads

• Cinnamon Chip Apple Muffins from Hezzi-D’s Books and Cooks
• Cranberry Walnut Bread from Hostess At Heart
• Pumpkin Banana Muffins from Cheese Curd In Paradise

Sauces

• Sun Dried Tomato Vinaigrette from Art of Natural Living

Mains Dishes

• Autumn Chicken Cobb Salad from A Kitchen Hoor’s Adventures
• Ham, Apple and Cheddar Quesadillas from A Little Fish in the Kitchen
• Slow Cooker German Pork Roast from Palatable Pastime

Desserts

• Air Fryer Candied Pecans from Devour Dinner
• Apple Cinnamon Chip Cookies from Sweet Beginnings
• Candy Corn Cookies from Best Cookie Recipes
• Ginger Apple Pear Crisp from Jolene’s Recipe Journal
• Maple Pecan Biscotti from Karen’s Kitchen Stories
• Pumpkin Caramel Trifle Mason Jar Dessert from Our Crafty Mom
• Pumpkin Chocolate Chip Bars from Blogghetti
• Pumpkin Dump Cake from An Affair from the Heart
• Sweet Potato Cinnamon Roll Cake from Jen Around the World

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

MAPLE BROWN SUGAR COOKIES WITH CANDIED SAGE

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Yield: 2 dozen Prep Time: 12 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CANDIED SAGE

• 1/4 cup granulated sugar
• 1 egg white, beaten
• 2 dozen fresh sage leaves

COOKIES

• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1 cup packed brown sugar
• 1/3 cup real maple syrup
• 1 egg yolk, room temperature
• 1/2 tsp vanilla extract
• 1/4 tsp maple extract
• Granulated sugar, for coating

ICING

• 1/2 cup sifted powdered sugar
• 2 Tbsp pure maple syrup

Directions

1. Make the candied sage: Place sugar in a shallow bowl. Add sage leaves to the egg white, then use your fingers to squeeze off as much excess as you can. Lay the leaf in the sugar and gently toss to coat both sides. Transfer to a parchment paper lined plate to dry. Repeat with remaining leaves. Place a large bowl or fine mesh sieve over the plate to keep bugs away but allow for air circulation and let sit at room temperature until firm and crisp, about 8- 12 hours.
2. Make the cookies: In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat together the butter, brown sugar, and syrup until creamy, about 3 minutes. Add egg yolk, vanilla, and maple extract and beat until combined. Gradually add flour mixture, mixing until just combined.
4. Place sugar in a shallow bowl. Roll tablespoons of dough into balls and roll in the sugar, shaking off any excess. Place on a tray, cover with plastic wrap, and refrigerate for at least 30 minutes, or overnight.
5. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place on prepared cookie sheets, about 2 inches apart.
6. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
7. Make the icing: In a small bowl, whisk together the powdered sugar and syrup, adding more sugar to thicken or syrup to thin, if needed. Drizzle (or pipe) icing over the cookies and top with a candied sage leaf. Allow to set for 30 minutes. 

Source: Adapted from my Cinnamon Brown Sugar Cookies, Sally’s Baking Addiction, and With Spice.

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

All the spices you love in mulled cider are in these spiced brown sugar cookies. Add a little glaze drizzle and they are perfect for you holiday cookie exchange.

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I cannot tell you how unhappy I am that the moment Halloween ended, Christmas exploded everywhere. But here I am participating in Christmas Cookies week so clearly I am a hypocrite.

This is the blogging world, where we have to publish the recipes you want in a month and a half right now.

These cookies are only a slight adaptation from my cinnamon brown sugar cookies with slightly different spices added to mimic those used in mulled apple cider. If you are lucky enough to get your hands on some mulled cider white balsamic that would be a great addition as well instead of vanilla extract.

Add a little glaze on top and these will be an unsuspecting favorite holiday cookie. But in case you need more ideas, check out Monday’s #ChristmasCookies week list of recipes below:

Monday Christmas Cookie Recipes

• Almond Joy Cookies from Cheese Curd in Paradise
• British Brandy Snaps from Art of Natural Living
• Chewy Gingerdoodles from Blogghetti
• Chocolate Mint Thumbprints from Sweet Beginnings
• Chocolate Peppermint Stuffed Cookies from Family Around the Table
• Confetti Sprinkle Cookies from Shockingly Delicious
• Easy Peanut Butter Cookies from A Kitchen Hoor’s Adventures
• M&M Santa Cookies from Kathryn’s Kitchen Blog
• Eggnog Cookies from Devour Dinner
• Gluten-Free Pistachio Cacao Cookies from Frugal & Fit
• Gingerbread Cookies from Jen around the world
• Lemon Drop Cookies from Take Two Tapas
• Magic Cookie Bars from Leftovers Then Breakfast
• Mandarin Orange White Chocolate Chip Cookies from Palatable Pastime
• Molasses Cookies from A Day in the Life on the Farm
• Old Fashioned Spritz Cookies from An Affair from the Heart
• Orange-Scented Alfajores from Karen’s Kitchen Stories
• Peanut Butter Oatmeal Cookies with Grape Nuts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Quick Maple Oatmeal Cookies from Christmas Tree Lane
• Salted Caramel Fudge Drops from Jolene’s Recipe Journal
• Santa Hat Red Velvet Mini Cookie Cups from Magical Ingredients
• Slice and Bake Butter Pecan Cookies from Hezzi-D’s Books and Cooks
• Spiced Christmas Cookies from Daily Dish Recipes
• The Best Slice and Bake Christmas Cookies from Kate’s Recipe Box

Two years ago: No-Bake Banana Pudding Dessert Lasagna

Six years ago: November 2015 Stitch Fix #12

Seven years ago: Healthy Inside-Out Peanut Butter Cups

Eight years ago: Farro, Cranberry and Goat Cheese Salad

Nine years ago: Chocolate S’mores Cupcakes

MULLED CIDER SPICED BROWN SUGAR COOKIES

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Yield: 2 dozen Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp orange zest
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1 cup packed brown sugar
• 1/2 cup sugar, plus more for rolling
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract or 1 tsp mulled cider white balsamic vinegar

ICING

• 1/2 cup powdered sugar
• 2 tsp water
• 2 tsp mulled cider white balsamic vinegar (or apple cider)

Directions

1. In a medium bowl, Whisk together flour, seasonings, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter and sugars until creamy, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
3. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place sugar in a shallow bowl.
4. Roll tablespoons of dough into balls and roll in the sugar, shaking off any excess. Place on prepared cookie sheets, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
6. While the cookies cool, in a small bowl whisk together the  powdered sugar, water, and vinegar. Drizzle over cooled cookies and allot to set before serving.

Source: Adapted from my Cinnamon Brown Sugar Cookies.

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

Spice things up for fall with this apple cider caramel dip. Perfect for dipping apples, pears, graham crackers, and more!

This content was created using complimentary products from Republic of Tea, Melissa’s Produce, Dixie Crystals, and Taylor & Colledge. I was not otherwise compensated and all thoughts/opinions are my own.

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Many people jump straight to pumpkin when it comes to fall baking but for me the first flavors that ease me into fall are apples, especially paired with caramel. I’m talking caramel apple cider, salted caramel apple pie, caramel apple pecan cheesecake, etc.

I’ve never been one to get excited about a candy apple but caramel apple? Yes please. Although even still I would rather slices (maybe slices of grilled apples??) dipped in caramel rather than a whole one coated because they are damn near impossible to eat. Not that I am a graceful eater to begin with but I digress.

So I decided to make my own caramel apple dip, but with extra apple cider flavor added to really emphasize those fall flavors. It doesn’t actually have apple cider in it, but instead the milk is first steeped with apple cider tea bags from Republic of Tea.

Once you have your apple cider-milk tea, it’s cooked with Dixie Crystals brown sugar and butter until thickened. Add a splash of Taylor & Colledge vanilla at the end and you’re be ready to literally dive in. Obviously fresh sliced fuji apples from Melissa’s Produce would be a great choice, but maybe try pears or some oat graham crackers from Nairns?

Which leads me to my next post tomorrow as this apple cider caramel dip is part one of a two part recipe. As I am sure you can guess by the background of these photos – tomorrow I share the full fall charcuterie! But until then, remember to check out the list of recipes below shared by other bloggers and scroll to the bottom to learn more about the giveaway and enter!

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Fall Charcuterie Board from The Fresh Cooky

Breakfast and Baked Goods

• Cinnamon Swirl Pancakes from SueBee Homemaker
• Pecan Butter Bread with Apple Cider Butter from That Recipe

Soups and Salads

• Gullah Chicken Stew from Family Around The Table

Side Dishes

• Air Fryer Carrots from Devour Dinner
• Sweet Potato Gratin from Palatable Pastime

Main Dishes

• Autumn Chicken Sheet Pan Dinner from Jen around the world
• Roasted Brussels Sprouts And Cipollini Onion Taco With Hatch Chili Cream from Magical Ingredients

Desserts

• Butter Pecan Cake from Lemon Blossoms
• Chewy Pecan Butter Cookies from Soulfully Made
• Chocolate Chip Pecan Truffles from A Kitchen Hoor’s Adventures
• Fresh Peach Pie from Hostess At Heart
• Honeybun Cake from House of Nash Eats
• Pecan Sandies from Eat Move Make

One year ago: Buffalo Chicken Pizza

Two years ago: Cheesecake Buckeyes

Three years ago: Supreme Pizza Fries

Four years ago: Sweet Thai Chile Sauce with Ohio Pork

Five years ago: One-Pot Sausage & Swiss Chard Pasta

Seven years ago: Single Serving Cake Batter Popcorn

Eight years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup

Nine years ago: Bacon and Broccoli Mac and Cheese

Ten years ago: Peanut Butter Hummus

APPLE CIDER CARAMEL DIP

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Yield: 8 servings Prep Time: 10 Minutes Cooking Time: 2 Minutes 2 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/4 cup milk
• 2 apple cider tea bags
• 1 cup packed brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1 tsp vanilla extract

Directions

1. Microwave milk in a heat-proof bowl until it just starts to boil. Add tea bags and allow to steep for 10 minutes. Remove tea bags.
2. In a small saucepan, bring brown sugar, butter, and steeped milk to a gentle boil and cook until thickened, 1-2 minutes. Remove from heat and whisk in vanilla extract.

Source: Adapted from All Recipes.

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Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

Have you seen the new Pinkglow pink pineapple? Learn how it came to be and then enjoy it in all its glory in this sweet and pretty pink pineapple pie!

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

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Awhile back I won a Del Monte Pinkglow pink pineapple from The Baking Fairy and I am finally sharing what I made with it! I have to admit, after seeing that they normally cost $49 ($20 for the petit) I felt some serious pressure on the decision of what to make. But first let’s talk about this stunner of a pineapple and the bioengineering that made it possible.

You guessed it, today is #ScienceSundays and I’m going to touch upon GMOs! There is far more information than I can cover here so I am going to primarily stick to these pineapples.

The reason for the sticker shock? These pineapples take about 2 years to grow, which results in very limited quantities [1]. Heck before that, it took them 16 years to create it [2]! A lot of time went into these babies. They are actually shipped without the tops because the top is how they propagate more (although some speculate it’s so consumers can’t propagate them themselves).

But let’s get back to this color, which is due to carotenoids, specifically lycopene. This is a natural pigment that gives some produce its red color (ex: tomatoes, watermelon) – in this case it makes this product pink [1,3]. And these pineapples have been bioengineered to turn off the enzyme that usually converts lycopene into beta carotene, which is what gives a common pineapple its yellow color. By turning off the enzyme, lycopene remains intact and instead of yellow they are pink [3]!

Before you scoff at this bioengineers food product, you should know that the U.S. Food and Drug Administration has approved the Pinkglow pineapple, explaining that there are no safety or regulatory concerns because the new pineapple has simply been genetically engineered to produce lower levels of the enzymes already in conventional pineapple that convert the pink pigment lycopene to the yellow pigment beta carotene and thus is something we commonly and safely already consume [2,4]. 

In fact, it is the most powerful antioxidant that has been measured in food. While more studies need to be conducted, it has been implicated in playing a role in preventing cancer, heart disease, and macular degeneration. Fruits and vegetables that are high in lycopene include asparagus, cooked tomatoes, guavas, mangos, papayas, pink grapefruits, persimmons, red cabbages, sweet red peppers, and watermelons [5,6,7]. (The cubed up pink pineapple actually looks like watermelon, or raw tuna.)

As for other “GMO” or “bioengineered” foods products, did you know that this process began in the 1980s? Most GMO plants are used to make ingredients that are used in other food products, such as cornstarch from GMO corn and  sugar from GMO sugar beets. Unfortunately, despite the length of time this process has been utilized, there is still a lot of confusion about this techniques. For more information on the science behind it and how it is regulated for safety please check the FDA’s website [8]. I also really love the infographics they provided HERE which are also available in Spanish [9].

Returning to the pink pineapple, what makes them special goes beyond appearances. It also has a delicious and unique taste, with notes of candy pineapple aromatics and is less sour than a traditional pineapple [1], in fact it is down right sweet and juicy. So other than eating it, wake did I decide featured it best? A PIE!

This pink pineapple pie can most certainly be made with a traditional yellow pineapple, but man if it isn’t a stunner when made with a pink one! 

Three years ago: Ham, Egg & Cheese Pancake Sandwiches

Five years ago: Holiday Gift Ideas for Cooks & Foodies

Six years ago: Peanut Butter & Chocolate Saturday Roundup 2014

Eight years ago: Gingerbread Dip

Nine years ago: Apple Butter Chewy Cinnamon M&M Cookies

Ten years ago: Gnocchi with Goat Cheese and Spinach

PINK PINEAPPLE PIE

Print

Yield: 12 servings Prep Time: 45 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PIE CRUST

• 2-1/2 cups flour
• 1 Tbsp sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/2 cup cold shortening, cut into cubes
• 1/2 cup buttermilk* (or 1/2 cup cold milk + 1 tsp white vinegar)
• 1 egg for brushing insides and on top

FILLING

• 5 cups fresh pineapple, chopped into 1/2-inch pieces
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1/8 tsp salt
• 1 Tbsp lemon juice
• 1/4 cup cornstarch
• 1 Tbsp butter

Directions

1. Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Add butter and shortening and cut into the flour mixture with a knife or pastry cutter (or pulse in a food processor).
2. Add buttermilk, stirring (or pulsing) until a shaggy dough forms. Form two smooth flattened discs of dough, wrap in plastic and chill for 30 minutes or overnight.
3. Make the pie: Preheat oven to 375°F.
4. In a large bowl stir together pineapple, sugars, salt, and lemon juice, and stir to combine. Add cornstarch and stir until combined.
5. Roll one dough out on a floured surface and fit to a 10-inch pie plate. To avoid a soggy crust, beat an egg and brush on crust before adding the filling. Cut butter into small pieces and put on top of the filling.
6. Roll out second dough disc and cut into 1-2 inch strips. Arrange strips in a lattice on top of your filling and lay over and under one another carefully, then trim and flute the edges. Brush a little of the beaten egg over the pie dough.
7. Cover edges with foil or a pie shield and bake for 20 minutes. Remove and cook another 20-25 minutes or until golden brown on top.
8. Let cool to room temperature before serving. Store leftovers in an airtight container in the refrigerator up to 3 days.

Notes

*Or 1/2 cup cold milk + 1 tsp white vinegar

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REFERENCES:

1. https://www.pinkglowpineapple.com/
2. https://blog.thenibble.com/2020/11/02/food-fun-new-pinkglow-pineapple-from-fresh-del-monte/
3. https://specialtyproduce.com/produce/Pinkglow_Pineapple_17105.php
4. https://www.fda.gov/food/cfsan-constituent-updates/fda-concludes-consultation-pink-flesh-pineapple
5. https://www.breastcancer.org/tips/nutrition/reduce_risk/foods/lycopene
6. https://www.myfooddata.com/articles/high-lycopene-foods.php
7. https://www.healthline.com/nutrition/lycopene#food-sources
8. https://www.fda.gov/food/food-new-plant-varieties/understanding-new-plant-varieties
9. https://www.fda.gov/food/agricultural-biotechnology/gmo-crops-animal-food-and-beyond

Who knew candied pecans and corn cereal could be so addictive? Make this snack mix for your next gathering or else you’ll eat it all by yourself.

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I am not a snacker. Don’t get me wrong I love snacks, but I love them to the point where I am not usually able to eat just a snacks worth and will end up eating enough to constitute a meal. As such I tend to not keep snacks in the house, at least not the manufactured kind.

We have plenty of fresh fruit and vegetables to snack on but we will eat an entire bag or chips, etc in one sitting. As such, when I made this additive pecan praline snack mix I had to make sure people would be around to help eat it.

Next time I want to make a peanut butter version, maybe with some homemade peanut butter cheerios mixed in instead of Chex.

I whipped up this game watching, snack-worthy mix in honor of #NationalNutDay. Other bloggers getting nutty today:

•  Greek Walnut Cake (Karidopita) by Palatable Pastime
•  Pecan Brittle by Karen’s Kitchen Stories
•  Pecan encrusted pork loin by Our Good Life
•  Pistachio Pudding by A Day in the Life on the Farm
•  Praline Crunch Snack Mix by The Spiffy Cookie

One year ago: DIY Wedding Gifts & Decor

Three years ago: Double Chocolate Chip Bagels with Peanut Butter Cream Cheese

Four year ago: Pumpkin S’mores Dessert Lasagna

Five years ago: S’mores Pumpkin Pie

Six years ago: Cheddar-BBQ Turkey Meatloaf Muffins

PECAN PRALINE CRUNCH SNACK MIX

Print

Yield: Serves 10 Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 cups crispy corn and/or rice cereal (such as Chex or Crispx)
• 2 cups pecan halves
• 1/2 cup dark brown sugar, packed
• 1/2 cup light corn syrup
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt

Directions

1. Preheat oven to 250ºF and lightly coat a large rimmed baking sheet with nonstick cooking spray.
2. In a large bowl, combine cereal and pecans.
3. In a medium saucepan over medium-high heat, add brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally. Remove from heat and whisk in vanilla, baking soda, and cinnamon. Pour over cereal mixture and stir gently to coat evenly.
4. Spread cereal mixture on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes.
5. Pour onto a large sheet of wax paper or parchment paper to cool, spreading mixture in an even layer and breaking up any large pieces. Once cool, store tightly covered at room temperature.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Celebrate Dia de los Muertos with this blood orange and hibiscus margarita. Cheers to all our loved ones who can no longer be with us!

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

It’s the second to last day of #HalloweenTreatsWeek but the last recipe for me. Normally I would have squeezed in a PBchocSat combo for tomorrow but we have a bye week. Which I am all too thankful for because I seem to have contracted something awful that’s been going around and stayed home from work yesterday, and also missed out on the Ohio Eggs event last night (excuse e while I go pout). Hopefully by the time you are reading this I am feeling much better as I of course have many plans this weekend.

The festival of Dia de los Muertos may not be until Halloween but it felt like the day of the dead in my house yesterday as all I did was sleep. Thank goodness I already had these margaritas made or there’s no chance I would be sharing them with you today. Not that sharing anything with me right now is a good idea unless you want to get sick. Sorry, delirium jokes aren’t very funny. But I’m super happy with how these turned out, incorporating hibiscus into the simple syrup that adds just a little extra flavor when combined with the blood orange juice and tequila. Perfect for sipping while handing out candy to the kids ;-). Want more? Try my blood orange margarita jello shots or a purple margarita could be a purple people eater!

I used sponsored products for this recipe such as granulated sugar from Dixie Crystals, sprinkles and straws from Sweets and Treats Shop, and marshmallow sculls from Treat Street USA. Scroll down for the list of other spooky treats for #HalloweenTreatsWeek today and at the end of this post is the giveaway info and entry!

Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

• Poison Apple Cupcakes from Big Bear’s Wife
• Apple Cider Jello Shots from Fake Ginger
• Ghost Meringue Cookies from Cookaholic Wife
• Eyeball Monster Cookies from Jen Around the World
• Spooky Eyeball Truffles from Sweet Beginnings
• Halloween Chocolate Cake from Back To My Southern Roots
• Bloody Eyeball Crinkle Cookies from Creative Southern Home
• Day of the Dead Margaritas from The Spiffy Cookie
• Ectoplasm Fluff Salad from A Kitchen Hoor’s Adventures
• Loaded Bat Bark from Who Needs A Cape?
• Halloween Icebox Cake from Lemon Blossoms
• Creepy Eyeball Popcorn Balls from West Via Midwest
• Purple People Eater Cupcakes from Jonesin’ For Taste
• Caramel Apple Cheesecake Cheeseballs from Sweet ReciPEAs
• Pumpkin Patch Cupcakes from The Beard and The Baker
• Halloween Cakesickles from Pint Sized Baker
• Halloween M&M Cookie Bars from Katie’s Cucina
• Witches Midnight Puppy Chow from My Sweet Zepol
• Individual Jack Skellington Cheesecakes from Savory Moments
• Vegan Pumpkin Cupcakes with Dark Chocolate Sprinkle Frosting from The Baking Fairy
• Halloween Brownie Parfait from Intelligent Domestications
• Bloody Good Fudge from A Blender Mom
• Pumpkin Spice Cupcakes with Pumpkin Frosting and Spooky Sprinkles from Nancie’s Table
• Spooky Shortbread Cookies from Shockingly Delicious

Two years ago: October 2017 Stitch Fix #25

Four years ago: Chocolate Chip Peanut Pie

Five years ago: Homemade Peanut Butter Goo Goo Clusters

Six years ago: Crispy Gnocchi

Eight years ago: Butternut Squash Soup

DAY OF THE DEAD (BLOOD ORANGE HIBISCUS) MARGARITAS

Serves 1

Ingredients:

HIBISCUS SIMPLE SYRUP

1 hibiscus tea bag

1 cup water

1 cup Dixie Crystals granulated pure cane sugar

MARGARITAS

3 oz. tequila

2 oz. fresh blood orange juice

1 oz. lime juice

1 oz. hibiscus simple syrup

Ice cubes

Bright sprinkles (I used Sweets and Treats) or coarse salt for the rim

Directions:

1. In a medium saucepan over medium-high heat, combine water and tea bag and bring to a boil. Remove from heat and let steep according to manufacturer instructions. Remove tea bag, bring back to a boil, and add sugar, whisking until it dissolves. Turn off heat and set aside to cool.
2. Rim the ridge of your glass with a lime wedge and dip in sprinkles or coarse salt. Fill the glass with ice, if preferred.
   In a cocktail shaker, combine the tequila, blood orange juice, lime juice, hibiscus simple syrup, more ice, and shake for about 30 seconds. Strain and pour over ice in glass. Repeat for additional margaritas.

Source: Adapted slightly from my Kiwi Margaritas.

Happy Halloween! It’s October which means it’s time for Spooky Season and this year’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 2nd annual #HalloweenTreatsWeek event we have 41 fantastically talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 160 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Prize #1 — Dixie Crystals is giving away a “Dinner and Dessert Set” – ONE 6-Quart Cook & Carry Programmable Slow Cooker, a Pyrex mixing bowl set plus some fun Dixie Crystals items like a Dixie Crystal Apron and Cookbook!

Prize #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including 4oz Adams Best, 1.5 oz Peppermint, 1.5oz Almond, 1 bottle vanilla cinnamon sugar, 1 bottle pumpkin pie spice

Prize #3

Prize #3 —Wilton is giving away a Texturra 7-Piece Bakeware Set

Prize #4

Prize #4 — Sweets and Treats Shop is giving away a large baking box of goodies! Sweets and Treats will send one lucky winner a large assortment of sprinkles and lines and other samples of their products!

Prize #5

Prize #5 — Treat Street USA is giving away a set of Holiday Treat Decorations (1 Gummy Assortment, 1 Marshmallow Snowman, 1 Toy Solider and 1 Gingerbread Men)

Prize #6

Prize # 6– Litehouseis giving away the following: 1 Litehouse® Honeycrisp Apple Cider, 1 Litehouse® Old Fashioned Caramel, 1 Litehouse® Pumpkin Spice Caramel, 1 Litehouse® Butterscotch Caramel & 1 Litehouse® Chocolate Dip, Snack Packs

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 7th – October 13th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop, Treat Street USA and Litehouse! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.