Two holiday favorites combine into one with these snickerdoodle kiss topped ginger molasses blossoms. A welcome addition to your holiday cookie exchange.

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What better time to drop a new cookie recipe than on National Cookie Exchange Day! Do you have a go-to recipe that you bring? It should come as no surprise that I do not as I have too many I love and even more that I want to experiment with. Enter these ginger molasses blossoms topped with a snickerdoodle Hershey’s kiss.

When I found the new snickerdoodle kisses in the holiday section of the grocery store I bought them without any plan – I just knew they needed to be in my cart. I didn’t want to make the obvious, which were snickerdoodle cookies made into blossoms, but I struggled to think of what other flavor to make. And then I remembered how much I adore ginger molasses cookies and I was sold before I even tasted them.

These chewy ginger molasses blossoms are rolled in turbinado sugar to give them a contrasting texture on the outside in addition to the sweet spiced snickerdoodle kiss on top. Maybe serve them with some homemade hot cocoa to really get into the holiday spirit.

If you are stumbling upon this post later on and cannot find the coveted snickerdoodle kisses, they may not live up to the name of these but any white chocolate kiss will do. Heck even a regular chocolate one would work if that’s your flavor preference.

SNICKERDOODLE GINGER MOLASSES BLOSSOMS

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Yield: Approximately 30 cookies Prep Time: 1 Hour 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1-1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/4 tsp ground cloves
• 1-1/2 sticks (12 Tbsp) unsalted butter, cut into chunks, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg yolk, room temperature
• 1/2 cup unsulfured molasses
• 1-1/2 tsp pure vanilla extract
• Turbinado sugar, for rolling
• ~30 Hershey's snickerdoodle kisses, unwrapped

Directions

1. In a medium bowl, whisk together the flour, cornstarch, spices, baking soda, and salt.
2. In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment), beat the butter and sugars together on medium-low speed until light and fluffy, about 2 minutes. Add the yolk and beat until incorporated, then add the molasses and vanilla, beating until smooth.
3. Add the dry ingredients and on low speed, mix the dough until the flour is just incorporated.
4. Spoon some turbinado sugar into a wide shallow bowl.
5. Shape dough into walnut-sized balls (I used my medium cookie scoop to ensure they were all the same size) and roll in the sugar. Place on a tray, cover, and chill dough in refrigerator for one hour or overnight.
6. When ready to bake, preheat oven to 350 degrees F. Line cookie sheets with parchment or silicone baking mats.
7. Place balls of dough on prepared cookie sheets, leaving 2 inches between each ball of dough.
8. Bake the cookies for 10-12 minutes - should be lightly set around the edges and softer in the center. Transfer the sheets to racks and immediately press a kiss int he center of each. Let the cookies rest for 15 minutes before removing from pan and placing them on racks to cool completely.

Source: Adapted from my Chewy Chocolate Ginger Molasses Cookies and Pumpkin Snickerdoodle Blossoms.

Cranberry cinnamon roll casserole is an easy festive fall breakfast or brunch dish that’s ready in just 30 minutes thanks to a can of refrigerated cinnamon rolls.

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Like many recipes, this cranberry cinnamon roll casserole is not 100% my creation. I am often inspired by various recipes from cookbooks, other recipe bloggers, social media, or trying to recreate something I had at a restaurant. This one falls into the social media category.

I had two versions of a similar recipe saved, one using peach pie filling and another with fresh blueberries, and I thought to myself why not fresh cranberries for the fall? I modified the filling and topping a little bit based on my own experience making similar things but obviously kept the can of refrigerated cinnamon rolls on the ingredient list.

Could you make cranberry cinnamon roll casserole with homemade cinnamon rolls? Sure, homemade will almost always taste best. But the point I was going for with this recipe was the speed at which it comes together. No planning ahead of time necessary beyond ensuring you have the ingredients on hand. Another great halfway homemade option to feed a crowd during the holidays would be to make Sheet Pan Pancakes From Mix.

Technically you could use any fruit you desire. Heck maybe you don’t want any fruit in it. Add some chocolate or nuts instead. All you technically need to make this cranberry cinnamon roll casserole is a refrigerated can of cinnamon rolls, fresh cranberries, and heavy cream. Skip the crumbly topping if you don’t want to be bothered and just stick to the icing. It’s an easily adaptable recipe which is one of my favorite types of recipe.

• Pumpkin Cookies with Brown Butter Frosting by Hezzi-D’s Recipe Box
• Apple Chai Scones by Blogghetti
• Ginger Spiced Pear Compote with Cranberriesl by Jolene’s Recipe Journal
• Sicilian Eggplant Parmigiana by A Day in the Life on the Farm
• Spiced Maple Toffee Apple Smoothie Bowl by A Little Fish in the Kitchen
• Pumpkin Bagels by Art of Natural Living
• Crispy Molasses Cookies by Karen’s Kitchen Stories
• Easy Peach Ginger Skillet Crisp by A Kitchen Hoor’s Adventures
• Apple Gorgonzola Salad by Easy Recipes For One
• Kale and Kabocha Paratha by Magical Ingredients

CRANBERRY CINNAMON ROLL CASSEROLE

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Yield: 6 Servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

TOPPING

• 6 Tbsp unsalted butter, melted
• 1/2 cup all-purpose flour
• 3/4 cup brown sugar
• 1-1/2 tsp ground cinnamon
• 1/2 tsp salt

FILLING

• 1 can (12.4 oz.*) cinnamon rolls, quartered (icing reserved for topping)
• 1/4 cup heavy cream or milk
• 1 cup fresh cranberries

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch pie pan; set aside.
2. To make the topping, in a medium bowl blend together the butter, flour, brown sugar, cinnamon, and salt. Set aside.
3. In the prepared pie pan, evenly spread the quartered cinnamon rolls. Drizzle with heavy cream and evenly distribute cranberries over the top. Crumble the topping over the top.
4. Place is preheated oven for 20 minutes or until golden brown on top and bubbling. Immediately top with icing from the can of cinnamon rolls and serve.

Notes

*Not the grands, the one with 8 rolls.

Source: Adapted from Taste with Nikki.

Turn store bought dough into these stunning baklava cinnamon rolls. If you don’t tell anyone they aren’t completely made from scratch, neither will I.

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Originally when I dreamed up the recipe for these baklava cinnamon rolls they were to be made from scratch. But then I decided to take a shortcut, like my ghost cinnamon rolls, and use premade refrigerated ones instead. With the addition of the baklava filling, it makes this recipe much more approachable.

Once you unroll those perfectly rolled refrigerated cinnamon rolls, you layer thin sheets of phyllo, brush with melted butter, sprinkle finely chopped cinnamon-walnuts on top and repeat three more times. Then you just have to roll them tightly back up, slice into 5 cinnamon rolls, and bake!

After about 25 minutes in the oven, you will have golden flaky beauties. They also will be much larger than the original packaged cinnamon rolls as you essentially doubled their filling, but they are worth the glow up.

While the baklava cinnamon rolls are baking, you take that little cup of icing from the package and add a little honey and lemon zest before drizzling evenly over the top of the hot rolls. Baklava cinnamon roll transformation complete!

It might seem like a shame to go through all that for just five baklava cinnamon rolls, but it was perfect for our house of two. If you have a lager party to entertain, thankfully it’s easy enough to buy a second can of cinnamon rolls and use more of that package of phyllo dough you already have for the first half.

Looking for more brunch ideas? Check on the roundup listed right before the recipe to se what my other foodie friends made today.

More Brunch Recipes:

• Easy Banana Snack Cake from A Kitchen Hoor’s Adventures
• Lemon Basil Chicken Salad from Jolene’s Recipe Journal
• BLT Eggs Benny from A Day in the Life on the Farm
• Muffin Tin Omelets from Blogghetti
• Rhubarb Crumble Muffins from Hezzi-D’s Recipe Box
• Bloody Mary Shrimp Cocktail from A Little Fish in the Kitchen
• Crown Royal Blackberry Sangria from Our Crafty Mom
• Easy Mini Cakes from Easy Recipes for One
• Chicken Limone from Art of Natural Living
• Cheese Danish Cups from Karen’s Kitchen Stories

BAKLAVA CINNAMON ROLLS

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Yield: 5 Servings Prep Time: 15 MInutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. walnuts, finely chopped
• 1/4 tsp ground cinnamon
• 1 (17.5 oz.) tube Grands Pillsbury cinnamon rolls*
• 6 thawed phyllo dough sheets (about 4 oz.), cut in half lengthwise*
• 2 Tbsp unsalted butter, melted
• 1 Tbsp honey
• 1 tsp fresh lemon zest (about 1/2 lemon)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch pan; set aside.
2. In a small bowl, combine the walnuts and cinnamon.
3. On a clean, lightly floured surface, unroll the cinnamon rolls without separating them. Place two sheets of phyllo over the unrolled dough, brush lightly with butter, and sprinkle top with 1/4 of the walnut mixture. Repeat 3 more times with remaining phyllo, butter, and walnuts.
4. Tightly roll dough back up, slice into 5 rolls and arrange in prepared pan.
5. Bake in preheated oven for 25 minutes or until golden brown on top.
6. Meanwhile, in a small bowl, stir together the icing from the package with honey and lemon zest. 
7. When cinnamon rolls are done, immediately drizzle icing evenly over the top. Serve immediately. 

Notes

*You will have 12 long and thin sheets that should be about the same size as the unrolled cinnamon roll dough. If you don't use refrigerated dough and make them from scratch, you will need to double the filling and not cut the phyllo sheets in half.

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!

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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.

Homemade puff pastry shines in these otherwise simple Portuguese egg tarts with flaky buttery crusts and a rich custard filling.

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Happy Pi Day! To celebrate I made mini pies! I think technically tarts are pastries not pies but they are still round and acceptable for pi day.

I went a little outside of my comfort zone with these Portuguese egg tarts. I have had and enjoyed them before but I am pretty sure this was the first time I have made my own puff pastry before, even a rough puff.

I contemplated using store-bought instead to make my life easier, but egg tarts already have such simple ingredients I thought it was the perfect time to show off a homemade flaky, buttery, crust – and I was right.

You really can’t beat the buttery goodness of homemade puff pastry. I get it if you don’t want to deal with all the chilling, folding, and rolling but I promise it pays off and will be worlds better than store-bought puff pastry.

The part of this recipe you can skip out on is the special little fluted tart molds . While yes I bought some just to make this recipe, you can just use a standard cupcake pan.

What is the difference between Chinese and Portuguese egg tarts?

Chinese egg tarts usually have a crust more similar to traditional pie with a less sweet custard filling, while Portuguese egg tarts are a more flaky crust filled with a richer custard.

I can’t speak for what happens when you bake the Chinese version but these Portuguese egg tarts look like little balloons ready to pop in your oven – I promise they won’t. Continue baking until the custard gets a little golden and they are done. Serve warm or as soon as they cool to enjoy the flaky buttery-ness in it’s prime.

PORTUGUESE EGG TARTS

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Yield: 12 tarts Prep Time: 1 Hour 40 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PUFF PASTRY

• 3/4 cup (170g) unsalted butter, cold and cut into 1/2-inch cubes, divided
• 1-1/2 (190g) cups all-purpose flour, divided
• 1/2 tsp kosher salt, divided
• 1 large egg, room temperature, lightly beaten
• 2 Tbsp water

EGG CUSTARD

• 1/3 cup (80g) water
• 1/2 cup (100g) sugar
• 1 cinnamon stick
• 1/4 cup (30g) all-purpose flour
• 1/2 cup + 3 Tbsp (1709g) whole milk, room temperature, divided
• 3 large egg yolks, room temperature
• Pinch of kosher salt

Directions

1. For the puff pastry: In a medium bowl, add half of the butter (1/4 cup + 2 tablespoons or 85g), 3/4 cup (95g) of the flour, and 1/4 teaspoon of salt. Using a pastry cutter or two knives, blend together until it resembles coarse wet sand with some small lumps of butter. Knead just until it form a firm dough ("oil dough"), shape into a flattened disc, cover in plastic wrap, and refrigerate for at least 20 minutes.
2. Meanwhile in a medium bowl, gently whisk together the egg, water, and remaining 1/4 teaspoon salt. Add remaining 3/4 cup (95g) flour and stir with a rubber spatula to form a wet dough ("water dough"). Cover bowl tightly with plastic wrap and refrigerate for 20 minutes.
3. Generously flour a clean work surface. Remove the wet dough from the refrigerator, scrape onto the floured surface, and generously sprinkle with more flour. Using a floured rolling pin, roll dough into a thin 11-inch square, adding more flour as needed.
4. Remove the disc of dough from the refrigerator and crumble on top of the thin rolled out dough, leaving a 3-inch border. Gently fold the exposed edges over the crumbled dough to meet in the middle, covering completely. 
5. Roll out the dough again into an 11-inch square. Fold one third over the center third, and cover with the final third (like a tri-fold letter). Roll rectangle back into an 11-inch square again then repeat folding and rolling two more times (I like to alternate which sides I fold over). After the third time, fold each corner into the center, then roll into a 1/2-inch thick square. Cover in plastic wrap and refrigerate for at least 20 minutes. 
6. When ready, lightly grease the inside of 12 fluted tart molds or a muffins pan; set aside. Roll out chilled dough to 1/8-inch thick. Using a 3-1/2-inch round cutter, cut the dough into 12-rounds, then lightly press into the molds. Place on a rimmed baking sheet and transfer to the refrigerator to chill while you make the egg custard.
7. For the egg custard: Preheat oven to 350F with rack in the venter. 
8. In a medium saucepan over high heat, combine the water. sugar, and cinnamon stick. Bring to a boil, let boil for 1 minute, then remove from heat; set aside to steep.
9. In a small saucepan over medium-low heat, add 1/2 cup (125g) of the milk and heat until scaled (bubbles form around the edges). Remove from heat.
10. In a medium bowl, whisk together the flour and 3 tablespoons of water. While continuously whisking, slowly pour the scalded milk into the flour mixture. Continue to whisk while slowly pouring in the cinnamon syrup, removing the cinnamon stick. 
11. Return mixture back to the medium saucepan and cook over low heat, whisking constantly, until thickened, about 4 minutes. Add egg yolks and salt and whisk to combine. Strain through a fine-mesh strainer set over a large glass measuring cup or bowl with a pour spout.
12. Remove tart molds filled with dough from the refrigerator and evenly space them out on the rimmed baking sheet. Fill each 3/4 full. Carefully transfer to the preheated oven for 30-45 minutes, or until golden on top (will be very puffy).
13. Let cool in molds for 5-10 minutes before carefully removing to cool completely on a wire rack. Best served the same day, warm or at room temperature/ Any leftover should be refrigerated in an airtight container. 

Source: Adapted slightly from Food52’s Genius Desserts Cookbook.

Sugar and spice and everything nice, which in the case of these cookies means maple browned butter snickerdoodles.

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Have I made snickerdoodles before? Yes. Pumpkin snickerdoodles? Of course. What about chai snickerdoodles? You bet. Earl Gray snickerdoodles? That too. Okay but eggnog snickerdoodles? Um duh. But what I have not yet made are maple snickerdoodles – until now.

Inspired by combining a snickerdoodle with my maple brown sugar cookies, these maple browned butter snickerdoodles we born. I may have swapped the brown sugar for browned butter but the inspiration was still there!

Some people may be satisfied with the O.G. snickerdoodle, but as evident by my blogging history, I am not. Sure I love a solid classic cookie as much as anyone, but I also love the exploration of other possible flavors. My blog wouldn’t exist were it not for this drive.

So change up your holiday cookie tray this year and brown the butter before mixing it into your cookie dough. And replace some of the sugar with real maple syrup. Your taste buds will thank you.

Want more fun holiday cookie tray ideas? Check the list below!

• Eggnog Biscotti by That Recipe
• Almond Flour Cookies by Magical Ingredients
• Snickerdoodle Biscotti by Jolene’s Recipe Journal
• Eggnog Crackle Cookies by Hezzi-D’s Recipe Box
• Coconut & Dried Cherry Chocolate Chip Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Almond Shortbread Cookies by Blogghetti
• Gingerbread Crinkle Cookies by Art of Natural Living
• Hot Cocoa Macaron by A Kitchen Hoor’s Adventures
• Gingerbread Men by A Day in the Life on the Farm

MAPLE BROWNED BUTTER SNICKERDOODLES

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Yield: 1.5 Dozen Prep Time: 1 Hours Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 1/2 cup (1 stick) unsalted butter
• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 1 cup granulated sugar
• 1/3 cup real maple syrup
• 1 egg yolk, room temperature
• 1 Tbsp milk
• 1/2 tsp vanilla extract
• 1/4 tsp maple extract, optional

COATING

• 1/4 cup granulated sugar
• 2 tsp cinnamon
• 1/2 tsp nutmeg

Directions

1. Place butter in a medium saucepan over medium heat, stirring frequently, until melted and foamy. Continue to cook until brown specks begin to appear and it has a nutty aroma. Remove from heat and transfer to a glass bowl to cool.
2. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat together the cooled browned butter, sugar, and syrup until creamy, about 2 minutes. Add egg yolk, vanilla, and maple extract and beat until combined. Gradually add flour mixture, mixing until just combined.
4. In a small bowl, combine the cinnamon-sugar coating. Roll tablespoons of dough into balls and roll in the cinnamon-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.

Source: Adapted from my Snickerdoodles and Maple Brown Sugar Cookies.

Being cute and spooky has never been so easy. To make these Ghost Halloween Cinnamon Rolls, all you need is a jumbo can of cinnamon rolls and candy eyes.

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This recipe for ghost Halloween cinnamon rolls could not be any easier. All you need is a can of jumbo cinnamon tolls and some candy eyeballs. Just unroll 2/3 of the dough, form it into the ruffles of a ghost, pin with a toothpick, bake, top with icing, and add the eyes!

I had considered making cinnamon rolls from scratch, and you’re welcome to do so still, but I wanted something simple and fun. Something you can bake up quick on a weekend. I am always a fan of jazzing up store bought products.

I have to admit they kind of look like jellyfish or squid more than ghosts, especially the ones I gave smaller eyes but whatever -they are still spooky cute Halloween cinnamon rolls.

Obviously if you need more than 5 just buy another can of cinnamon rolls. Just please be aware that you MUST use the jumbo ones. I made the mistake of first buying the regular sized cinnamon rolls and those do not unroll. In other words, I ate a lot of cinnamon rolls in the past week.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• White Chocolate Skull Red Velvet Brownies from BigBearsWife
• Monster Rice Krispie Treats from Semi-Homemade Recipes
• Franken Berry Breakfast Buns from Sweet ReciPEAs
• Jack O Lantern Ham and Cheese Hand Pies from Jen Around the World

GHOST HALLOWEEN CINNAMON ROLLS

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Yield: 5 Servings Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (17.5 oz.) can of jumbo cinnamon rolls*, with icing
• Toothpicks
• Candy eyeballs

Directions

1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Working one cinnamon roll at a time, unroll 2/3 of the dough, then fold it on itself three times to make ruffles at the bottom. Secure end with a toothpick. Place on prepared baking sheet. Repeat with remaining cinnamon rolls, placing 2-3 inches apart.
4. Bake in preheated oven for 20-25 minutes or until golden. Remove and immediately top with icing and two candy eyes.

Notes

*You must use jumbo cinnamon rolls. Regular sized won't allow you to unroll them.

Source: How We Host

Traditional buckeyes candies are getting into the spirit of fall. Chai spiced buckeyes have the same creamy peanut butter filling, seasoned with chai spices, and coated in white chocolate.

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It’s the first Big Ten conference game of the 2024 Ohio State Football season, so it’s time for this years buckeye flavor – chai spiced buckeyes!

In honor of fall and the continuation of #PBchocSat, I decided to simply add chai spice seasoning to my classic buckeye candy filling, but dipped them in white chocolate instead of regular to kind of emulate a chai latte. I almost named them chai latte buckeyes, but since there technically isn’t any milk in them I stuck with chai spiced.

Could you dip these chai spiced buckeyes in milk or dark chocolate? Obviously that choice is between you and your taste buds. Either way, they are most welcome while watching OSU play MSU tonight!

CHAI SPICED BUCKEYES

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Yield: Approximately 6 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 1 Tbsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp ground cardamom
• 4-5 cups sifted powdered sugar
• 6 oz. white chocolate candy bark
• 6 oz. white chocolate chips

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and spices. Add powdered sugar one cup at a time to reach desired consistency, then use hands to form a smooth stiff 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 chocolate and shortening together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes to set. Remove toothpicks and, if desired, carefully smudge the holes left behind with fingertip.

Source: Adapted from my White Chocolate Buckeyes and Chai Snickerdoodles.

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!

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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.

Transition from summer to fall with this spirited apple cider mule. It’ll warm you up and cool you down at the same time.

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It’s September and it’s time to crack open the vault – The Fall Flavors vault!

After summer’s last hurrah of scorching temperatures, it’s finally starting to cool down around here. To make the transition, I used some of Ohio’s very own Buckeye Vodka to make a spirited apple cider mule. Just like my amaretto spiced apple cider and spiced apple cider cocktail, this apple cider mule will warm you up from the inside while still cooling you down.

Don’t want to imbibe? You can easily leave the vodka out of this for a mocktail version. Just add more ginger beer. Or try my Apple Cider Palmer.

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APPLE CIDER MULE

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Yield: 1 Serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. ginger beer
• 4 oz. apple cider
• 1.5 oz. vodka*
• 0.5 oz. lemon juice
• Slice of apple
• Cinnamon stick
• Ice

Directions

1. Shake or stir and serve over ice in a copper mug.
2. Garnish with apple and a cinnamon stick.. Serve immediately.

Notes

*For a mocktail, replace vodka with more ginger beer.