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

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 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!

• 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

Print

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.

Chai tiramisu is loved by coffee-lovers and -haters alike! Chai-soaked lady fingers are layered between a creamy mascarpone filling and topped with chai-spiced sugar.

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I hate coffee.

Well, now that I’ve lost a significant proportion of you, it’s time to make tiramisu for the non-coffee lovers. I present to you, Chai Tiramisu!

Chai Tiramisu is pretty much the same concept as traditional tiramisu but instead of soaking the lady fingers in coffee you dip them in homemade chai concentrate. Then I dusted the top with a chai-spiced-sugar instead of cocoa powder. Simple as that.

While I understand that making chai tiramisu instead of making it with coffee takes it out of the realm of being traditional, I tried to keep the integrity of rest of the recipe intact. Same with my pumpkin spice latte tiramisu.

Authentic Italian tiramisu is made with raw eggs but in the US tiramisu is often made with heavy whipping cream instead. If eggs are used, it’s sometimes just the yolks and they are tempered.

As someone who researches Salmonella as my day job I respect the fear of Salmonella in raw eggs, but as long as you use pasteurized eggs you’re good to go – regardless of whether it’s Chai Tiramisu or Traditional Tiramisu.

Honestly, I was super impressed with how this turned out. Even coffee lovers had to admit it was stinking delicious! I also loved how easy it was to make. It reminds me of a fancier version of dessert lasagna, and we all know how obsessed I am with that delicacy.

CHAI TIRAMISU

Print

Yield: 16 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHAI CONCENTRATE

• 3 cups filtered water
• 3 bags of chai 
• 1/4 cup sugar
• 2 Tbsp dark rum

TIRAMISU

• 1/2 cup white granulated sugar
• 4 pasteurized eggs, yolks and whites divided
• 2 cups mascarpone 
• Pinch of salt
• About 24 lady fingers** 

TOPPING

• 1 Tbsp powdered sugar, for topping
• 1/8 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp cardamom
• Pinch ground cloves
• Pinch ground allspice

Directions

1. To make the chai tea concentrate, add the water to a medium sauce pan and bring to a boil over medium-high heat. Once boiling, remove from heat, add the tea bags, and cover the pot to steep for 5 minutes.
2. Discard the tea bags and add the sugar, stirring until dissolved. Stir in the rum and set aside to cool*.
3. To make the mascarpone filling, in a medium bowl, beat the egg whites until forming soft peaks. Set aside.
4. In a large bowl place the sugar and egg yolks. Beat until creamy. Add mascarpone and salt, then beat until light and fluffy, about 2 minutes. Gently fold in the egg whites until incorporated. 
5. One by one, dip 1/3 of the lady fingers into the chai concentrate and place them in a single layer on the bottom of 2-quart dish**. Spread about 1/3 of the mascarpone filling evenly over the top of the lady fingers. Repeat layers finishing with the final third of mascarpone filling.
6. Cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or overnight). 
7. Prepare the topping by mixing the sugar and spices together in a small bowl. Cover and set aside. 
8. When ready to serve, dust the top with the chai-spiced-sugar.

Notes

*Place in fridge to speed up process if needed. **Depending on the shape/size of your dish you may need more of less to assemble 3 layers.

Source: Adapted from A Cozy Kitchen.

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Why make regular snickerdoodle cookies when you could have these spiced chai snickerdoodles instead? Perfectly paired with your favorite hot beverage.

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Snickerdoodles are a pretty great cookie all year round, but in an attempt to make it a little special for the holidays I decided to literally spice up the coating a bit more and made them chai spiced! They certainly do not suck.

Dare I recommend serving these with a hot mug of homemade vanilla chai? Or a cinnamon hot chocolate? Heck, gift the homemade mix of either with a bag of these cookies to friends or family.

And that my friends is my last recipe for #ChristmasCookies week. That is not to say that I won’t be baking any other cookies between now and the end of the year. But while you wait, check out all these other great ideas:

Friday Christmas Cookie Recipes

• Big Soft Ginger Cookies from Jolene’s Recipe Journal
• Chocolate Peanut Butter Snowballs from Kate’s Recipe Box
• Chocolate Peppermint Crunch Cookies from Karen’s Kitchen Stories
• Christmas Ritz Cracker Cookies from Jen around the world
• Cinnamon Toast Macaron from A Kitchen Hoor’s Adventures
• Cranberry Pistachio Biscotti from Sweet Beginnings
• Cranberry Thumbprint Cookies from Cheese Curd In Paradise
• Double Chocolate Cherry Almond Oatmeal Cookies from Magical Ingredients
• Gluten Free Brownie Cookies from Family Around the Table
• Grinch Cookies from Devour Dinner
• Italian Pistachio Cookies from Take Two Tapas
• Old-Fashioned Jubilee Jumbles Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peppermint Cookies from Daily Dish Recipes
• Peppermint Shortbread from A Day in the Life on the Farm
• Reindeer Cookies from Kathryn’s Kitchen Blog
• Sugar Cookie Bars from Leftovers Then Breakfast
• Thumbprint Cookies from Palatable Pastime
• White chocolate cranberry oatmeal cookies from Art of Natural Living

Three years ago: Brown Butter Chocolate Chip Cookies

Five years ago: Weekly Meal Plan #38 – Thanksgiving Edition

Six years ago: Homemade Instant Oatmeal

Seven years ago: Pear-Cranberry Sauce

Eight years ago: Gluten-Free Chipotle Cornbread Muffins

Nine years ago: Streusel-Topped Milky Way Apple Butter Bread

CHAI SNICKERDOODLES

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Yield: 18 cookies Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 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
• 1/4 tsp cream of tartar
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1-1/2 cups sugar
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract

COATING

• 1/4 cup granulated sugar
• 1-1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom

Directions

1. In a medium bowl, Whisk together flour, baking soda, salt, and cream of tartar. Set aside.
2. In a large bowl, beat together the butter and sugar 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. Combine coating ingredients in a shallow bowl.
4. Roll tablespoons of dough into balls and roll in the spiced sugar coating, 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.

Source: Adapted slightly from my Snickerdoodles.

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 Take Two Tapas
• 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

Print

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

Thanksgiving is behind us which means our bellies are full and we are going to be eating leftovers all week. It also means our Christmas tree went up yesterday and the cats have already started chewing on the fake needles. But that also means it’s Christmas cookie season! As if I needed a reason to continue my onslaught of cookie recipes that I’ve already been sharing.

Ginger/gingerbread cookies are a very popular cookie this time of year but of course I had to shake things up a bit to draw you in so I added chocolate! Same magnificently chewy ginger molasses cookie but with a little cocoa powder added to the dough makes all the difference. Of course I also made ice cream sandwiches with them as well for one of my favorite thus far paired with dulce de leche ice cream from Indulgence Ice Cream – duh.

One year ago: Monthly Meal Plan: December

Two years ago: Buckeye Stuffed Chocolate Peanut Butter Cookie Cake

Four years ago: Hummingbird Cake

Five years ago: Caramel Frosted Pumpkin Mini Cakes

Six years ago: Arugula Pesto Pasta

Eight years ago: Caramel Apple Pie

CHEWY CHOCOLATE GINGER MOLASSES COOKIES

Makes about 2 dozen cookies

Ingredients:

2-1/4 cups all-purpose flour

2 Tbsp unsweetened cocoa powder

1-2 tsp instant espresso, to taste (optional)

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

Sugar, for rolling

Directions:

1. In a medium bowl, whisk together the flour, cocoa, espresso (if using), 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. Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours*.
5. Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line cookie sheets with parchment or silicone baking mats. Spoon some sugar into a wide shallow bowl.
6. For each cookie, mold a medium cookie scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and place on a baking sheet, leaving 2 inches between each ball of dough. Press to flatten to about 1/2-inch thick.
7. Bake the cookies for 10-12, rotating the top to bottom and front to back after 5 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the sheets to racks and let the cookies rest for 15 minutes before removing from pan and placing them on racks to cool completely.

*You can refrigerate the dough for up to 3 days.

Source: Adapted from Double-Ginger Molasses Cookies.

Fresh apples and chai seasoning make for one unforgettable chai apple cake. Who says bundt cakes can’t be something to get excited about?

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

Today marks day one of #EasterSweetsWeek hosted by Angie (Big Bears Wife) and there are loads of prizes in our giveaway! Throughout this week there are 28 total bloggers who will be sharing their dreamiest Easter recipes – because some of us have yet to see spring and can only dream of it. Spring refuses to make an appearance here in Ohio other than the one warm day we had which tricked the bulbs into blooming and were subsequently frozen shortly thereafter. Rude.

While I have to admit apples are not usually the first spring fruit that I think of, I’ve been feeling a bit nostalgic lately what with my mom visiting this past weekend and Bob’s parents coming to visit this coming weekend for Easter. And this recipe happens to be adapted ever so slightly from a recipe my dad gave me, stored in a recipe box full of family recipes. Don’t you miss the exchange of recipes on recipe cards sometimes? Not gonna lie, I suggested it for my bridal shower and I’m kind of excited about it. But I digress.

The only thing I changed about this recipe from the original was using a chai spice blend instead of just cinnamon, allspice, and cloves (which means adding cardamom, nutmeg, and ginger and removing allspice). The slight change in spices allowed for nostalgia to flow while the exotic new scents and flavors lingered. And can we talk about how amazing my house smelled while it baked? I need to propose it as a scent to a candle company for real.

I was also excited to make this recipe because I finally treated myself to this beautiful bundt cake pan that I’ve been eyeing for years! Actually, I was a bit nervous about the cake coming out clean and not sticking to the pan. While a little corner did end up sticking, I was able to remove it and stick it back on – you can’t even tell! It’s so pretty and mesmerizing with that swirl. The idea of a glaze crossed my mind but I decided to stick with ice cream because a la mode is my favorite kind of dessert.

P.S. Scroll down to see the rest of today’s recipes and to find out more about our #EasterSweetsWeek giveaway!

One year ago: Monthly Meal Plan: April

Three years ago: Inedible Favorites – Luke’s 3rd Birthday & Tool Cut-Out Cookies

Four years ago: Inedible Favorites – Luke’s 2nd Birthday

Five years ago: Inedible Favorites – Luke’s 1st Birthday

Six years ago: Jalapeno Popper Buffalo Chicken Pizza

CHAI APPLE CAKE

Serves 12-16

Ingredients:

3 cups all-purpose flour

2 tsp chai spice*

1-1/2 tsp baking soda

1 tsp salt

2 cups Dixie Crystals granulated pure cane sugar

1 cup vegetable oil

1/2 cup whole milk, room temperature

2 eggs, room temperature

2 tsp Adam’s Extract pure vanilla extract

3 cups peeled and chopped Rainier honey crisp apples

Directions:

1. Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
2. In a medium bowl, whisk together the flour, chai spice, baking soda, and salt.
3. In a large bowl, beat the sugar, oil, milk, eggs, and vanilla extract until creamy.
4. Add dry ingredients and mix until just incorporated. Fold in apples until evenly distributed.
5. Pour batter into the prepared pan and bake for 1 hour or until a toothpick inserted into the thickest part comes out clean.
6. Let cool in pan for 20 minutes before flipping over and removing from pan onto a wire rack to cool completely.
7. Serve with whipped cream or ice cream!

* Make your own chai spice with 3/4 tsp ginger, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp cardamom

Source: Adapted from my Dad.

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

Brownies:

• Caramel Bunny Peanut Butter Brownies from Big Bear’s Wife

Cakes:

• Chai Apple Cake from The Spiffy Cookie
• Blueberry Almond Springtime Cake from The Food Hunter’s Guide to Cuisine
• Mini Bundt Cakes from Me and My Pink Mixer
• Strawberry Upside Down Cake from Eat Move Make
• Maple Bourbon Carrot Cake Bars from The Whimsy One
• Easter Cake Pops from That Skinny Chick Can Bake

Candy:

• Cadbury Cream Egg Patties from Sweet ReciPEAs
• Jello Divinty from Love Bakes Good Cakes
• Bottoms Up Easter Caramel Apples from For the Love of Food
• Lemon Truffles from The Domestic Kitchen
• Chocolate Sunbutter Eggs {Nut free!} from Comfortably Domestic

Cookies:

• Chocolate Chocolate Chip Cadbury Egg Cookies from 4 Sons ‘R’ Us
• Malted Chocolate Chip Skillet Cookie from The Bitter Side of Sweet
• EASY Bunny Decorated Cookies from The Decorated Cookie
• Easter Monster Cookies from Cooking on the Front Burners
• Giant Sugar Cookie from Pint Sized Baker
• Funfetti Cheesecake Sugar Cookie Cups from Love and Confections

Baked Desserts:

• French Apple Tart from The Java Cupcake Blog
• Lemon Jelly Doughnuts from Nik Snacks
• Hot Cross Buns from Mildly Meandering
• Fried Apple Hand Pies from Miss in the Kitchen
• Easter Brunch Apple Fritter Casserole from A Blender Mom
• Lemon Poppy Seed Bread from Life’s Ambrosia
• Pink Lemonade Crumb Bars from My Sweet Zepol

No Bake Treats:

• No Bake Lemon Cheesecake Bars from Delightful E Made
• Waldorf Salad Apple Basket Cups from Southern From Scratch
• Coconut Key Lime Pie from A Classic Twist

GIVEAWAY INFO

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) 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 one (1) Instant Pot (8 Qt) to one lucky winner!

PRIZE #2

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

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 Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.