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.

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.

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

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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.

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

Print

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

Hope you’re not getting tired of me posting cookies recipes because after Thanksgiving it’s cookie season! I’ve just gotten a head start because I’ve had too many cookie ideas lately that I cannot contain them all. Granted snickerdoodles are not exactly ground breaking, but they are a classic for good reason. Especially when they are made with my chewy sugar cookie as the base.

Oddly enough, despite how much people love them, I feel like they are under represented in the cookie world. Think about it: when was the last time you saw them on a cookie tray? Watch you all are going to say they are on there all the time in which case I will say you are living life properly. They may not be my #1 favorite cookie of all time but they certainly have a special place in my heart.

I thought today was a great day to share these because they are easy to make and a perfect dessert substitute in case you’re not all about pie for Thanksgiving. Or if you’re not into Thanksgiving and just want some yummy cookies that are perfect for the season. Today is also my mom’s birthday! I wish I could share some of these with her today as she’s almost as big of a cookie monster as I am (so is my dad, no wonder why I’m cookie obsessed).

But wait, in case you thought ice cream season was over, I also made some ice cream sandwiches one of the seasonal flavors of Indulgence Ice Cream – apple butter! Sweet glory did that combo taste good. If you’re not lucky enough to live in Columbus to get your hands on some, you could try pumpkin ice cream as well which I’m sure has to be in the shelves in most freezer sections these days.

Three years ago: No-Bake Pumpkin Spice Cookie Butter Pie

Four years ago: Roasted Poultry Stock

Five years ago: Thanksgiving Recipe Roundup (2013)

Six years ago: Peanut Butter Marshmallows

Eight years ago: Buckeye Candies

SNICKERDOODLES

Makes approximately 1-1/2 dozen cookies

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

2 tsp cinnamon

1/2 tsp nutmeg

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 sugar, cinnamon, and nutmeg in a shallow bowl.
4. Roll tablespoons of dough into balls and roll in the cinnamon-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.

Source: Adapted slightly from my Chewy Sugar 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.

Yesterday I was putting the final touches on my Halloween decor only to look outside and see trick-or-treaters on the loose. But Halloween is on Saturday? I don’t understand!? Growing up we were overjoyed when Halloween fell on a Friday or Saturday because that meant we could stay up sugar-high and not worry about getting up for school in the morning. Or had sleepovers after and bargained away some of your less desirable candy for better pieces in your friend’s bag. Why on earth would we change it to a Thursday? All of this ran through my head and I immediately grabbed a bag of candy and threw it in a bowl. Normally I am all about the kids coming to the door so I can admire their costumes and wish I could fit into them, but my boyfriend came as a package deal with a dog that barks like a madman at every knock/doorbell and also happens to hate children more than anything. I decided to avoid that whole situation and instead placed the candy bowl on a table on the front porch beside the jack-o-lanterns.

Other than the masquerade wedding I am attending on Saturday (mask and all), I guess Halloween is over? How deflated I feel as I still had one or two Halloween recipes I wanted to share with you, but the show must go on! It’s time to prepare for the festivities that sprinkle the remainder of the year. When it comes to recipe planning for the holidays, I start with desserts. They are the best part of the day are they not? And to be honest it’s a rare day that I go without having at least 1 cookie because a day without dessert is a struggle. But I digress. To kick off the holiday baking season I made cookie bars (or blondies, I’m not entirely sure if there is a difference) that incorporate ingredients that look oh so festive: white chocolate chips, dried cranberries, and roasted pistachios. It basically looks like Christmas in bar form, especially with a sprinkle of powdered sugar on top.

These bars also serve another purpose. I teamed up with OXO again this year for Cookies for Kids’ Cancer and they sent me a Brownie Set including a Non-Stick Pro 9×13 Cake Pan, Brownie Spatula, and Baker’s Dusting Wand. For every blog post dedicated to this campaign, OXO will be donating $100 along with product proceeds, make sale matches, and other fundraising events (up to their $100,000 commitment). You can help spread the word and contribute to Cookies for Kids’ Cancer by looking for this sticker, found on select OXO baking items in store:

– Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

One year ago: Chocolate Candy Corn & Creme Cookies

Two years ago: Halloween 7-Layer Bars

Three years ago: Pumpkin Oreo Truffles

WHITE CHOCOLATE CRANBERRY PISTACHIO COOKIE BARS

Makes 24 bars

Ingredients:

3 cups all-purpose flour

2 tsp baking soda

2 tsp salt

1/2 tsp ground nutmeg

1-1/2 cups (3 sticks) unsalted butter, melted

1 cup light brown sugar, lightly packed

1 cup white sugar

2 eggs, room temperature

1 Tbsp vanilla extract

1 heaping cup white chocolate chips

1 heaping cup dried cranberries

1 heaping cup shelled roasted pistachios, roughly chopped

Directions:

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9×13-inch baking pan and grease the sides.
2. In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
3. In a large bowl, beat melted butter and sugars together until creamy, about 3-4 minutes. Mix in eggs and vanilla extract. Add flour mixture until combined. Stir in chocolate chips, dried cranberries, and pistachios. Dough will be thick and sticky.
4. Spread dough out evenly into the prepared pan. Bake for 20-25 minutes or until the top is slightly golden.
5. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.

Source: Adapted from my Funfetti Stuffed Chocolate M&M Cookie Cake.

Disclosure: OXO provided me with a Brownie Set to use in the making of this recipe. I was not otherwise compensated. All thoughts and opinions are my own.

Items you may need (affiliate links):

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! We also have a huge giveaway that you need to make sure you check out. Click HERE to find out more.

When I think of brunch food, French toast comes to mind. Not the pan fried kind (not that I don’t love it) but the let-it-soak-overnight-casserole kind. However I am often not the best at planning in advance so I came up with a way to make baked French toast without all the prep work – French toast boats. The typical egg-milk mixture in which you soak your French toast is instead poured into the cavity of a French demi baguette. These are then sprinkled with a praline topping and baked until puffy and golden on top. Slice and serve topped with maple syrup!

This recipe is perfect for customization and would be a great way to make fruit-stuffed French toast as well.

I hope you enjoy what the #BrunchWeek Bloggers cooked up today!

BrunchWeek Beverages:

• Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
• Bruleed Grapefruit Mojito from Healthy Delicious.
• Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:

• Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:

• Lemon Blueberry Crepes from Love and Confections.
• Java Jolt Overnight Oats from Take A Bite Out Of Boca.
• Hagelslag-Covered Bread from Culinary Adventures with Camilla.
• Nutella Stuffed Aebleskiver from greens & chocolate.
• Baked French Toast Boats from The Spiffy Cookie.
• Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
• Cinnamon Sugar French Toast Sticks from Making Miracles.
• Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
• Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:

• Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
• Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:

• Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.

One year ago: Breakfast Casserole Stuffed Mini Bell Peppers

Two years ago: Strawberry Lemonade Rice Krispies Treats

Three years ago: Malted Chocolate and Peanut Butter Chip Cookies

BAKED FRENCH TOAST BOATS

Serves 8

Ingredients:

PRALINE TOPPING

1/2 cup (1 stick) unsalted butter

1/4 cup packed Dixie Crystals light brown sugar

1/2 Tbsp light corn syrup

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 cup chopped California walnuts

FRENCH TOAST BOATS

4 sourdough demi baguettes

8 eggs

1 cup milk

2 Tbsp Dixie Crystals granulated pure cane sugar

1 tsp Nielsen-Massey vanilla extract

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

Directions:

1. In a small bowl, use a fork to mash together the butter, brown sugar, corn syrup, cinnamon, and nutmeg. Stir in the walnuts and set aside.
2. Preheat oven to 400 degrees F. Cut a deep “V” through the tops of each roll and remove the innards of the bread, leaving the bread looking like an oblong bowl. Set aside.
3. Place the eggs and milk into a large bowl and lightly beat together. Beat in the remaining ingredients.
4. Line a baking sheet with parchment paper or a silicone baking mat and place the four bread bowls on top.
5. Divide the egg mixture between the four bread bowls. It may not all fit at first but give it a minute to soak in and pour in the rest.
6. Spread topping evenly over the tops and bake for 25-30 minutes or until golden brown, puffed and set in the center. Allow to cool for about 5 minutes, cut and serve with syrup.

Source: Adapted from Steph’s Bite By Bite and Paula Deen onFood Network.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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These eggnog mousse sugar cookie cups are the perfect holiday treat, especially when in a pinch for time. Only 4 ingredients and they still look fancy!

Holy freaking Christmas eve. No seriously, is it really Christmas eve already? Which means that today is my last day working at the gym in my parents village. And that I am leaving TN as my residence tomorrow to spend some time in Rochester, NY for the holidays before moving to Ohio. And it also means I am severely behind on packing up what things I have here that did not get stored away in my POD still in Memphis (but soon to be transported up to Columbus, OH). Hooray procrastination!

Speaking of procrastination, I am sure there are many of you out there who waited until the last minute to whip up some crazy dessert to celebrate the holidays. Now here we are the day before Christmas and you don’t have time for crazy steps and ingredients. How about only 4 regular ingredients and minimal steps to create something that looks fancy and is bite sized to boot? I present to you the eggnog mousse filled sugar cookie cups. Refrigerated sugar cookie dough, instant vanilla pudding, eggnog, and whipped cream. Boom, you’re welcome.

One year ago: Eggnog French Toast

Two years ago: Turkey Sloppy Joes with Kale Chips

Four years ago: White Chocolate Cinnamon Toast Crunch Cookies

EGGNOG MOUSSE SUGAR COOKIE CUPS

Makes 24 mini cookie cups

Ingredients:

1 (16.5 oz.) tube Pillsbury refrigerated sugar cookie dough

3/4 cup heavy cream

2 cups cups eggnog

1 (3.4 oz.) box instant vanilla pudding

Ground nutmeg, for garnish (optional)

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
2. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
3. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
4. For the mousse, whip heavy cream until stiff peaks form. Set aside. In another bowl, whip eggnog together with vanilla pudding
   for 2 minutes (it will start to thicken). Gently fold in the whipped cream until incorporated. Refrigerate until ready to assemble.
5. Scoop heaping tablespoonfuls of mousse and place in the center of each cookie cup (you may have excess mousse). Sprinkle with ground nutmeg and serve.

Source: Mousse adapted from Lauren’s Latest.

Disclosure: I was provided with free Pillsbury product coupons by Cone Comunications. I was not otherwise compensated for this post. All thoughts and opinions are my own.