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

Print

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.

These No-Bake Buddy the Elf Spaghetti cookies have all his favorite toppings: marshmallows, M&Ms, sprinkles, maple syrup, chocolate Pop Tarts, and more chocolate!

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Back in December of 2018 , shortly after our lab moved from Ohio State to Nationwide Children’s Hospital, we were told about a Center tradition where each lab comes up with a themed holiday treat cart to sell goodies for charity. The key point was that we were told it was also a competition which they take very seriously.

We busted out of the gates with a Hogwarts Express Trolley, complete with all the items you read about in the books and saw in the movies and then some, including cards inside the handmade chocolate frog boxes with our Center professors on them. Apparently we took it up a level and not only raised the most money, but won best cart as well!

In 2019, we kept the streak alive with our “Have a Typhoid Merry Christmas” cart which included Merry Christmice chocolate covered cherries, petri dish cookies, “raw hamburger” rice crispy treat patties, “unfinished courses of antibiotic” jelly beans, and chocolate covered raisin “gallstones”.

But then we all know what happened in 2020 and continued through 2021, so the cart festivities did not occur. However, this year I took it upon myself to revive it! The turnover is pretty high in science research, at least for staff, so not many people had experienced the holiday treat carts – they did not know about my intensity haha.

We struggled a little bit to come to a consensus but ultimately we went with an Elf themed cart this year. On the menu we had the Lincoln Tunnel of Fudge Cake, Seven Levels of the Candy Cane Forest Bars, Don’t Eat the Yellow Snowball Cookies, Eat a Whole Roll of Cookie Dough Balls, Candy-Candy Canes-Candy Corns-Maple Syrup Fudge, the World’s Best Cup of Coffee, and of course Buddy’s Spaghetti Cookies.

Originally I had Santa I know Him Brownies and Swirly Twirly Gumdrop Punch on the menu as well, but we ran out of room on the cart as it was! I did also dress up like Buddy while I pushed the cart around to everyone’s offices, with a green cardigan cinched with a big black belt, yellow leggings, and hat. Sure enough we won again this year!

The star IMO was these no-bake Buddy the Elf spaghetti cookies which are great fun to make and remind me of my mom’s haystack cookies (I’ve also made a chubby hubby version). Get the kids involved and let them go wild with the toppings!

NO-BAKE BUDDY THE ELF SPAGHETTI COOKIES

Print

Yield: 2 dozen Prep Time: 45 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 oz. white chocolate, chopped
• 1 cup mini marshmallow bits, divided
• 1 Tbsp maple syrup (or 1 tsp maple extract)
• 5 oz. chow mein noodles
• 1/2 cup mini M&Ms
• 1/2 cup rainbow sprinkles
• 1 chocolate Pop Tart, cut into small pieces
• 1/4 cup milk chocolate, chopped

Directions

1. Line a cookie sheet with parchment or wax paper; set aside.
2. In a double boiler, melt white chocolate, stirring frequently.
3. Once completely melted, remove from heat and stir in the maple. Immediately add half the marshmallow bits and chow mein noodles, gently mixing until fully coated.
4. Drop by tablespoonfuls onto the prepared cookie sheet*. Immediately top with remaining marshmallow bits, M&Ms, sprinkles, and Pop Tart pieces.
5. In a small microwave-safe bowl, microwave milk chocolate in 30 second intervals, stirring in between, until smooth. Drizzle over haystacks and refrigerate for 30 minutes or until set.

Notes

*Yield will depend on how large or small you make them.

Source: Adapted slightly from Cravings of a Lunatic and my Chubby Hubby Haystack Cookies.

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

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

Print

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

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

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

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

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

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

Wednesday #FallFlavor Recipes

Beverages

• Cranberry Orange Bourbon Cocktail from Family Around The Table

Breakfasts and Breads

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

Mains and Sides

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

Desserts

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

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

ORCHARDS BE DRAM-ED (SPICED APPLE CIDER COCKTAIL)

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

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

Directions

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

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

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

Not only are these peanut butter chocolate chip no-bake cookies deliciously easy to make, they also happen to be vegan.

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No-bake desserts are usually a summer thing when you don’t want to overheat your house by turning on the oven. But, sometimes I just don’t have the time to bake so to me no-bake recipes are a year round pleasure.

When I originally set out to make these cookies I was going to use the more popular version using butter, brown sugar, and milk. However, when I stumbled upon this version that uses maple syrup and just a little coconut oil I was intrigued.

I usually find the more classic version to be too sugary and has a granulated texture which I do not enjoy. But this version is just the right amount of sweetness and lacks the grainy texture beyond the actual oats. And the maple syrup adds a bonus fall flavor to them as well.

With the use of coconut oil instead of butter these no-bake cookies are also vegan in case that is something you value. I am clearly not vegan, just a lover of food. When something is delicious and also happens vegan, so be it.

And so goes today’s #PBchocSat recipe! It’s a night game against Indiana, oddly enough. So far our two night games have been Akron and Indiana – not exactly the big games you would expect for a night game. But next week is Penn Sate and it also is a night game. Now that one makes sense.

For some reason my husband, the PSU alum, decided not try finding tickets to that game. I think he’s just afraid of losing to us :-P.

Three years ago: Rehearsal Dinner at Bleu & Fig

Five years ago: Weekly Meal Plan #35

Seven years ago: Pumpkin Pecan Oatmeal

Eight years ago: Pumpkin Popcorn Balls

Nine years ago: Caramel Apple Cinnamon Roll Cupcakes

VEGAN PEANUT BUTTER CHOCOLATE CHIP NO-BAKE COOKIES

Print

Yield: 2 dozen Prep Time: 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/3 cup unsalted natural creamy peanut butter*
• 1/2 cup real maple syrup
• 2 Tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2-1/2 cups old fashioned rolled oats
• 1/2 cup mini chocolate chips

Directions

1. Line a tray or baking sheet with wax or parchment paper and set aside.
2. In a medium bowl, whisk together the peanut butter, maple syrup, coconut oil, vanilla, and salt. Add the oats and chocolate chips and fold in until evenly distributed.
3. Using greased hands or a medium cookie scoop, form into walnut-sized balls and place on the baking sheet. Flatten slightly with your fingers to a cookie shape. Cover and place in the fridge for 30 minutes or overnight until firm.

Notes

*Make sure you use natural peanut butter that is runny, not like JIF. Also, if your peanut butter is salted, halve the salt.

Source: Adapted slightly from Love & Lemons.

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

This epic burger is part of a fan-frickin-tastic month-long event hosted by Girl Carnivore, but opinions are always my own!

Push the brunch limits with this sage turkey burger served with blueberry ketchup in a blueberry cinnamon roll.

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Today is a grand day for many reasons. For starters it’s my 35th birthday! Not very exciting this year due to quarantine, especially when compared to being in Italy this time last year.

Today is also Star Wars Day (may the fourth be with you) and my assigned day for Burger Month! To represent all of those things in one I decided to get extra creative (and a bit weird) for my burger contribution.

Princess Leia is known for her iconic bun hairstyle, so I decided to use cinnamon rolls as the bun for my burger. But not just any cinnamon roll, a blueberry cinnamon roll with maple glaze!

Now what kind of burger would pair with that? After consulting my Flavor Bible, I landed on a sage turkey burger with blueberry ketchup. Like a breakfast sandwich but oh so much more tantalizing.

Bob originally suggested I also put an over-easy egg on top as well, but I thought that might be pushing the limit a littler too much. Besides, you already need to be armed with a napkin to eat these due to the stick nature of the buns, I didn’t need to add an ooze factor into the equation as well.

Honestly, these were better than I expected. No one component overpowered the other. The flavors were well balanced and made for a delightful brunch. And while I am at it, if I can put a burger on a cinnamon roll then I should also be able to serve cinnamon roll cheesecake for brunch, right? Happy Birthday/Star Wars/Burger day to me!

Stay tuned all month long for many more burger recipes from all my blogger pals. And of course there is an awesome giveaway for which a winner will be picked every week! Scroll down to the bottom on this post to enter for this week.

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Chimichurri Burgers (2019), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Two years ago: Sausage, Egg & Cheese Kolache

Three years ago: Blue Milk Smoothie

Four years ago: Boozy Margarita Smoothies

Five years ago: Berry Cacao Nib Scone Cakes

Six years ago: Peanut Butter Birthday Bites

Seven years ago: Birthday Overload Pancakes

Either years ago: Funfettinutter Cupcakes for Two

Nine years ago: Peanut Butter Cup S’mores Ice Cream

BLUEBERRY CINNAMON ROLL TURKEY BURGERS

Print

Yield: 6 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

BLUEBERRY KETCHUP

• 1 Tbsp olive oil
• 1 large shallot, minced
• 1/4 tsp ground ginger
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground allspice
• Pinch of salt
• 1/3 cup apple cider vinegar
• 1/2 cup brown sugar
• 2 cups fresh blueberries

BLUEBERRY CINNAMON ROLL DOUGH

• 1-1/4 tsp active dry yeast
• 1/4 cup + 2 Tbsp warm milk (about 100-110 F)
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 2 Tbsp sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 lemon, zested (optional)
• 1-3/4 to 2 cups all-purpose flour
• 1 egg, at room temperature

BLUEBERRY CINNAMON ROLL FILLING

• 1/4 cup sugar
• 1/4 cup blueberry jam or preserves
• 1/2 tsp cinnamon
• 1 Tbsp unsalted butter, at room temperature

BLUEBERRY CINNAMON ROLL GLAZE

• 2 oz. cream cheese, softened
• 1 Tbsp maple syrup
• 1/2 cup powdered sugar

TURKEY BURGERS

• 2 lb. ground turkey breast
• 2 Tbsp fresh minced sage
• 2 tsp salt
• Spinach, for serving

Directions

1. The day before, prepare the ketchup and cinnamon rolls.
2. For the ketchup, in a small saucepan over medium-low, heat the olive oil. Add shallot and cook until softened, stirring often, about 5 minutes.
3. Add ginger, black pepper, allspice, and salt. Cook for 1 minute, then add vinegar, scraping any bits off the bottom of the pot. Add sugar and blueberries and stir to combine.
4. Bring to a boil then reduce to a simmer. Cook, stirring occasionally, until the blueberries burst and begins to thicken, about 25 minutes.
5. Transfer to a blender and blend until smooth. Pour into a heat safe container and cool. Refrigerate until ready to use.
6. For the cinnamon rolls, in the bowl of a stand mixer fitted with the paddle attachment, sprinkle the yeast over the warmed milk and let it sit for a few minutes.  Add the butter, sugar, vanilla, salt, lemon zest, and 1/2 cup of the flour and mix briefly to combine.  Add the egg and enough of the remaining flour to make a soft yet sticky dough.  Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic.  (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
7. Lightly grease a large bowl with cooking spray.  Add the dough and turn to coat.  Cover the bowl with plastic wrap and set in a warm spot.  Let the dough rise until nearly doubled, about an hour.
8. To make the filling, in a small bowl mix the sugar, blueberry preserves, and cinnamon.
9. Lightly grease 1.5 quart rectangular baking dish with cooking spray.  On a floured surface, roll the dough out into a rectangle that is approximately 10×8 inches.  Spread the softened butter evenly over the dough, then spread filling mixture over top.  Starting with a long end facing you, roll the dough up tightly.  Pinch the dough at the end to seal the seam.  Cut roll into 6 even rolls and place them, cut side up, in the prepared baking dish.
10. Cover the pan tightly with plastic wrap, and place it in the refrigerator overnight or for up to 24 hours.
11. The next day, remove the pan from the fridge and let them rise for an hour.
12. Heat the oven to 350. Bake for 25-35 minutes, or until the rolls are lightly browned and a thermometer inserted into the center of a roll reads 190 F.
13. While the rolls are baking, prepare the glaze.  In a small bowl with a hand mixer or whisk, whip the cream cheese until light and fluffy.  Add the maple syrup and blend until well combined.  Mix in the powdered sugar until the glaze is smooth and creamy.
14. When the rolls finish baking, smear them with the cream cheese glaze while still warm. Set aside to cool.
15. Meanwhile prepare the burgers. In a large bowl, mix the ground turkey, sage, and salt until well blended. Form into 6 patties.
16. Cook on preheated grill or grill pan set over medium-high heat, 5 minutes per side, or until cooked through.
17. Slice cooled rolls, and assemble with spinach, burger patty, and blueberry ketchup.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.

The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen.

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Tomorrow may be the 243rd birthday of the United States, but it’s also the release day of Stranger Things Seasons 3! Either scenario calls for a celebration cocktail, but if you are familiar with the Netflix original series, you know that a character named Eleven (aka El or Jane) is obsessed with Eggo waffles and as such became the inspiration for this cocktail. I did waffle (pun intended) between doing this or something with a float to emulate the upside down, but then I got these cool purple-bottomed glasses from JoyJolt and I knew the waffle-inspired cocktail had to go in it (because the float would be lost in the glass coloring).

This would be exceptionally good with a maple whiskey but I just had the classic stuff so the maple flavor was not as strong as I would have liked, but I didn’t want to make it too sweet by adding a ton of syrup either! The most important part is the mini waffle garnish so as long as you have that, El would be more than halfway happy. In fact this cocktail is down right dangerous as the citrus and maple mask some of the whiskey flavor making you believe it to be weaker than it really is. Guess that’s just like Eleven, looks like a frail little thing but can kick some serious butt.

Two years ago: Firework Oreo Cheesecake Bites

Three years ago: Weekly Meal Plan #19

Four years ago: Caramelized Onion & Roasted Red Pepper Salsa

Five years ago: Sour Patch Kids Cake

Six years ago: Fruit & Yogurt Popsicles

Seven years ago: Shortbread Cookies

THE ELEVEN

Makes 1 cocktail

Ingredients:

2 oz. whiskey (plain or maple flavored)

1 oz. orange juice

1/2 oz. maple syrup

1 large pasteurized egg white

2 dashes Angostura bitters

1 Eggo mini waffle, toasted and cut in half

Directions:

1. Combine the whiskey, orange juice, maple syrup, egg white, and bitters into a cocktail shaker without ice and shake. Add ice and shake for another 10-15 seconds to chill.
2. Strain into a chilled glass filled with ice. Serve with waffle half as garnish.

Source: Adapted from my Maple Bacon Old Fashioned.

Disclosure: I was provided with complimentary glasses from JoyJolt but was not otherwise compensated or told what to post. All thoughts and opinions are my own.

How do you turn an old fashioned into a brunch cocktail? You infuse the bourbon with bacon and add maple syrup for the sweetener!

When it comes to brunch cocktails, the options used to be pretty limited. The typical options were either a bloody Mary or a mimosa and since I don’t like bloody Mary’s (cold tomato-soup like drink, no thanks) that meant I always had mimosas. And I have to say, as someone who never particularly loved champagne I’m kind of over mimosas (we didn’t even have champagne at our wedding because neither of us care for it). I revived them for my taste buds one year by making a mimosa bar with different flavored juices, but I still craved something different.

Taking the step towards a different kind of brunch cocktail wasn’t all that difficult once you accept that not all brunch cocktails have to be made with tomato juice or tropical juice, and vodka or champagne, respectively. In fact the only thing you need to have a cocktail be a brunch cocktail is to, well, serve it at brunch! Crazy idea, I know. So I took a classic favorite old fashioned cocktail and served it for brunch in a Joyjolt revere triangle glass. Of course I did add some extra brunch-like elements to it, such as infusing the bourbon with bacon and using maple syrup instead of simple syrup. It would be even better paired with a bacon muffin for brunch!

My cocktail is in good company with several other brunch cocktails shared today by other #BrunchWeek bloggers. Check out the list below to see those and other non-liquid recipes to drool over. And if you somehow missed it, there’s also a giveaway which you can enter using the widget located at the end of this post. Want to know more about our prizes and sponsors? Click HERE.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Maple Bacon Old Fashioned from The Spiffy Cookie
Pimm’s Iced Tea from Books n’ Cooks
Sparkling Strawberry Peach Punch from For the Love of Food
Spicy Bloody Mary from Sweet Beginnings
Starbucks Copycat Chai Tea Latte from Snacks and Sips
Strawberry St Germain Gin and Tonic from Caroline’s Cooking
Triple Orange Julius from The Crumby Kitchen
Watermelon Fizz Cocktail from Who Needs A Cape?

BrunchWeek Appetizers and Salads:
Breakfast Nachos from Culinary Adventures with Camilla
Cheddar Cheese Bites from Family Around the Table

BrunchWeek Egg Dishes:
Amish Breakfast Casserole from Platter Talk
Cheesy Poblano Frittata from Shockingly Delicious

BrunchWeek Breads, Grains, and Pastries:
Berry Baked Oatmeal from Kate’s Recipe Box
Galaxy Donuts from Hezzi-D’s Books and Cooks
Vegan Mango Peach Toaster Pastries from The Baking Fairy
Waffle Casserole with Maple Sausage from Karen’s Kitchen Stories

BrunchWeek Fruits, Vegetables and Sides:
Bacon and Cheese Loaded Hashbrown Waffles from Big Bear’s Wife

BrunchWeek Desserts:
Brunch Cake from April Golightly
Cream Cheese Coffee Cake from PasstheSushi
Lavender Mimosa Cupcakes from Strawberry Blondie Kitchen
Orange Creamsicle Cupcakes from Cookaholic Wife
Peachy Keen Buttercream from Cooking With Carlee
Raspberry Lemon Cake from The Redhead Baker
Salted Caramel Blondie Trifles from Jolene’s Recipe Journal
Sugar Cookie Fruit Pizza from Hardly A Goddess

Four years ago: Breakfast Grilled Cheese

Six years ago: Nutella-Stuffed Brown Butter Chocolate Chip Cookies

Seven years ago: Dark Chocolate Peanut Butter Granola Bars

Eight years ago: Bacon-Corn Fritters

MAPLE BACON OLD FASHIONED

Serves 1

Ingredients:

BACON-INFUSED BOURBON

2 slices of cooked bacon

375mL bottle of bourbon whiskey

ASSEMBLY

2 oz. bacon-infused bourbon

1/4 oz. maple syrup

2 dashes Angostura bitters

Ice

Orange peel and bacon, for garnish

Directions:

1. In a mason jar, place the bacon and cover with bourbon. Cover and let sit for 12-24 hours or overnight.
2. Place in freezer overnight or until fat solidifies. Using a coffee filter fitted into a funnel, strain out the fat and bacon from the bourbon. Store in fridge until ready to use.
3. Assemble the cocktail by adding bourbon, maple syrup, and Angostura bitters in a mixing glass. Add some ice and stir for 10-15 seconds.
4. Strain into a serving glass with one large ice cube (or a few cubes of ice).
5. Express the oils from the back of the peel over the cocktail, rub around the rim of the glass, and drop into the cocktail along with a slice of bacon. Enjoy!

Source: Adapted slightly from The Loveless Cafe and The Kitchn.

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When life hands you coconut, make macaroons. Specifically these maple coconut caramel macaroons.

A long time ago (in a galaxy far far away) Bob’s Red Mill sent me a box from Cake in a Crate – a plant based baking kit where every ingredient is gluten-free, vegan, and refined sugar free, and these ingredients come pre-measured along with a recipe card for your chosen creation that finishes the job in 6 steps or less. Go ahead, try and find an excuse to not bake when this is in your possession. Especially if you are dealing with snow on the second day of spring (seriously what the crap?).

The box I received was actually for maple coconut caramel macaroons, a recipe developed my Tieghan Gerard of Half Baked Harvest (they have a few other bloggers developing recipes for them as well), and I’ve been meaning to recreate them ever since because they were easy and so stinking good! And as you know I’m not normally one to adhere to a gluten-free, vegan, and refined sugar-free diet (ha could you imagine?), but these macaroons are something I would make again and again regardless. So here you go, a doubled version of the recipe because you’re going to need it.

And no this is not a sponsored post – I honestly just really liked the recipe and the general concept. As someone who likes sending family and friends treats for their birthdays, I think it would be fun to ship one of these boxes.

Two years ago: Eggs Benedict Breakfast Pizza with Spiralized Potato Crust

Five years ago: Steel Cut Oatmeal with Bananas & Cobbler Topping

Six years ago: Roasted Cabbage Wedges with Smoked Paprika

Seven years ago: Potica Nut Roll

MAPLE COCONUT CARAMEL MACAROONS

Makes 2 dozen

Ingredients:

MACAROONS

1-1/2 cup maple syrup

1/2 cup canned coconut cream (not milk)

2 Tbsp coconut oil

1 Tbsp vanilla extract

6 cups unsweetened flaked coconut

1 cup almond flour

TOPPING

6 oz. dark chocolate, melted

4 Tbsp toasted pepitas

Flaky sea salt

Directions:

1. Preheat oven to 350. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. In a small saucepan over medium heat, add the maple syrup, coconut cream, and coconut oil. Bring to a boil and continue stirring for 5-8 minutes or until thickened and reduced to 1-1/4 cup. Remove from heat and stir in vanilla.
3. In the bowl of a food processor, add the coconut, almond flour, and all but 1/4 cup of the caramel (set aside for topping). Pulse until finely chopped and holds it’s shape.
4. Using a medium cookie scoop, form tightly packed walnut-sized balls and place on baking sheet.
5. Bake for 8-10 minutes or until slightly golden. Remove from oven and allow to cool completely on the baking sheets.
6. Once cooled, dip the bottoms of the macaroons into the melted chocolate and place back on the baking sheet. Drizzle the remaining chocolate over the tops and sprinkle with pepitas and salt. Allow chocolate to harden (speed up in the fridge) before serving with a drizzle of the reserved caramel.

Source: Adapted slightly from Half Baked Harvest.

No one outside of the Kern family truly knows the secret to the “Derby Pie” but many have attempted to recreate it. This chocolate walnut pie is as close to the real thing I’ve ever had.

It’s the Monday after Thanksgiving and what am I sharing? PIE! Seems like I should have posted this sooner doesn’t it? But there’s a method to my madness and it comes in the form of a virtual baby shower for Kayle of The Cooking Actress!

Kayle is my cookie idol, creating all kinds of delicious cookies that make me wish she lived closer (then again my jeans collection may be thankful). But I have had the pleasure of hanging out with her in real life, the last of which involved a foodie tour of Columbus. It was during this adventure that she told me about planning to expand their family soon so I was ecstatic to hear the news not long after!

While I didn’t create a cookie recipe for today’s celebration, this pie is what would happen if a pecan (or walnut) pie and a chocolate chip cookie got together and created their own child. This pie is called the Derby Pie, although technically I cannot call it that since it’s official recipe is guarded by the Kern family who first created it. So how about Kentucky Derby chocolate walnut pie?

There is some debate on the internet on whether this pie uses walnuts of pecans, and if it contains flour or not. I went with walnuts because that seems to be the consensus and added a little flour just because I thought it’d give it more of that cookie appeal that I so love in Derby pie. The result was perfection! It may not be the prettiest pie I’ve ever made, but it’s certainly up there for one of the best in flavor.

Also, check out the rest of the baby shower recipes made by my fellow hosts!

Turtle Thumbprint Cookies – by Confessions of a Confectionista

Cookie Dough Billionaire Bars – by That Skinny Chick Can Bake

Derby Pie – by The Spiffy Cookie

Chocolate Chip Rice Krispies Treat Cookies – by Pies and Plots

Eggnog Crinkle Cookies – by The Domestic Rebel

Cookie Dough Cups – by The Pajama Chef

Homemade Salted Caramel Oreos – by Eats with With Others

Double Chocolate Peppermint Cookies – by Blahnik Baker

One year ago: Weekly Meal Plan #40

Two years ago: Monthly RawSpiceBar Review

Three years ago: I Mustache You Some Questions

Four years ago: Cranberry-Walnut Oat Bread

Five years ago: Red Velvet Rice Krispie Treats

Seven years ago: Leftover Turkey Tetrazzini

DERBY PIE

Serves 8-12

Ingredients:

1 refrigerated pie crust

3/4 cup semi-sweet chocolate chips

6 oz. walnut (or pecan) pieces

6 Tbsp unsalted butter, melted

1/2 cup sugar

1/4 cup dark brown sugar

1/2 cup corn syrup

1/4 cup maple syrurp

3 eggs

2 Tbsp bourbon

1 tsp vanilla extract

1/4 cup all-purpose flour

1/4 tsp salt

Directions:

1. Preheat the oven to 350 with the rack in the middle.
2. Fit pie crust into a deep dish pie pan. Sprinkle the chocolate and nuts evenly in the bottom and set aside.
3. In a medium bowl using a hand mixer, beat together the butter, syrups, and sugar until creamy. Add the eggs, bourbon, and vanilla and beat until incorporated. Add the flour and salt and beat again until incorporated.
4. Pour the filling mixture into the pie crust and bake on the middle rack for 30 minutes. Move to the bottom rack and cook for another 15 minutes or until center is set.
5. Remove from oven, place on a wire rack and allow to cool to room temperature before slicing and serving. (Can also microwave briefly and serve with ice cream.)

Source: Adapted from Kasey Trenum.