Family-style dulce de leche crème brûlée has entered the group chat. Without the need for ramekins this dessert is ready to party.

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Was anyone else lost with their extra time yesterday without any soccer to watch? I’d like to say I don’t know what I will do with all my extra time once it’s all over in 10 days but I definitely have no problem filling my time, mostly because my to-do list is always growing faster than I can check things off.

Speaking of giving myself too many things to do lets make dessert! A thing I have been trying to eat less of (as in less than once a day) so when I do make something it’s usually for a crowd event. The most recent of which was when our neighbors had us over for carnitas and margaritas on the 4th of July and requested I bring dessert. So in honor of what is now two of the remaining eight teams, Argentina and France, I created yet another World Cup inspired recipe – dulce de leche crème brûlée!

The origins of both dulce de leche and crème brûlée are disputed. Argentina and Uruguay both claim dulce de leche but historians believe it traveled from the Indonesia with Spanish colonists. Meanwhile crème brûlée is fought over between France, Spain, and England but it is most often associated with France as they hold the earliest known printed recipe. But did you know that traditionally the caramelized sugar was achieved by using a hot iron?? That’s freaking cool but I understand how the average person is not going to want to mess around with a hot brand and now most use a kitchen torch or broiler.

Now that our history less is over, back to this dulce de leche crème brûlée. Instead of being served in individual ramekins, because while I have 8 of those hidden in a kitchen drawer I don’t expect everyone else to, I served this family-style to better feed a crowd. I assume most people have a rimmed baking sheet and a baking dish that fits inside of it to make the water bath in which it bakes.

FAMILY-STYLE DULCE DE LECHE CRÈME BRÛLÉE

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Yield: 8 Servings Prep Time: 6 hours 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 egg yolks, room temperature
• 1 tsp vanilla paste
• 1 tsp good vanilla extract
• 3 cups heavy cream, room temperature
• 1 cup dulce de leche
• 1/2 cup sugar, divided
• 1/8 tsp salt

Directions

1. Preheat oven to 300F and line the bottom of a rimmed baking sheet with a damp kitchen cloth; set aside.
2. In a medium bowl, beat egg yolks and vanillas until smooth; set aside.
3. Bring a large pot of water to boil. While water is boiling, combine cream, dulce de leche, 1/4 cup sugar, and salt in saucepan over medium heat. Stir frequently until steam rises, about 4-5 minutes.
4. Slowly drizzle hot cream into yolk mixture, a little at a time, whisking constantly, until all the cream is incorporated. Pour mixture into an X baking pan.
5. Place baking pan on towel in baking sheet and move to the oven with the door ajar. Pour boiling water into the outer baking sheet until almost full. Cover whole pan loosely with foil.
6. Bake 40-45 minutes, until center is barely set and instant read thermometer placed in the center reads 170-175F. Allow to cool slightly before chilling in refrigerator 4-6 hours or overnight.
7. Before serving, sprinkle 1/4 sugar over the custard. Use a kitchen torch* (or broiler placed 3 inches away) to brown top, 2-3 minutes.

Source: Adapted from my Crème Brûlée and Family-Style Crème Brûlée from Smitten Kitchen Keepers by Deb Perelman.

Get ready for warmer weather with this light and creamy coconut vanilla bean panna cotta with a refreshingly sweet drizzle of mango coulis on top.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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For a dessert made with heavy cream, coconut cream, sugar, and gelatin, this coconut vanilla bean panna cotta is surprisingly light. Even without the refreshing mint, tangy ginger oat grahams, or sweet mango coulis you would think this dessert wasn’t quite an indulgent as some others. And sure you could definitely enjoy this without all the garnishes, but use them if you’ve got ’em right?

Don’t let the fancy sounding word “coulis” fool you, it’s just a pureed fruit (or vegetable) sauce, but dang if it isn’t good. Just a drizzle of that, a sprig or fresh rosemary, and the crunchy goodness of the oat grahams, add not only flavor but different textures to the dish.

As an added bonus, both the panna cotta and mango coulis can be made in advance. Heck it’s required because you have to chill for at least 6 hours in order for the panna cotta to set. Mango mousse would be a good option as it also requires an overnight step. So make your next dinner party easier by making dessert a day or two before you need it and then impress your guests when you unveil it.

This recipe was made with ingredients thanks to Dixie Crystals granulated pure cane sugar, Melissa’s Produce mangoes and fresh mint, Nairn’s ginger oat grahams, and Taylor & Colledge vanilla bean paste.

#SpringSweetsWeek is coming to an end so if you haven’t already, make sure to enter the giveaway for foodie swag from our sponsors using the widget located at the end of this post.

Friday #SpringSweetsWeek Recipes

• Almond Scones from Palatable Pastime
• Blood Orange Creamsicle Cupcakes from Hezzi-D’s Books and Cooks
• Carrot Cake Cookies from Eat Move Make
• Carrot Cake Poke Cake from Cheese Curd In Paradise
• Cinnamon Butterscotch Pear Chips from Blogghetti
• Easter Bunny Cupcakes from Kathryn’s Kitchen Blog
• Easter Egg Macarons from Jen Around the World
• Easy Berry Semi Naked Cake from Red Cottage Chronicles
• Ginger Pear Turnovers from Cindy’s Recipes and Writings
• Key Lime Icebox Cake from Jolene’s Recipe Journal
• Key Lime Pound Cake from Devour Dinner
• Key Lime Whoopie Pies from Karen’s Kitchen Stories
• Lemon Lavender Fudge from That Recipe
• Mango Pear Crisp from Sweet Beginnings
• Meyer Lemon and Ginger Cookie Truffles from A Kitchen Hoor’s Adventures
• Meyer Lemon Posset from Shockingly Delicious
• Ombre Cakes from Art of Natural Living
• Stem Ginger Mango Cheesecake Parfait from Magical Ingredients

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

COCONUT VANILLA BEAN PANNA COTTA WITH MANGO COULIS

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Yield: 8 servings Prep Time: 6 Hours Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PANNA COTTA

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla bean paste (or seeds from 1 bean)
• 2 tsp unflavored gelatin
• 1 cup coconut cream
• Fresh mint, for garnish
• Ginger oat grahams, for garnish

MANGO COULIS

• 2 cups cubed fresh mango
• 1 Tbsp granulated sugar

Directions

1. Place the cream in a saucepan. Add the sugar and vanilla, and bring to a simmer over medium-low heat, stirring occasionally.
2. Sprinkle the gelatin over the coconut cream in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved. Divide among eight 4 oz. ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
3. Before serving, prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable.
4. Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with a drizzle of dollop of mango coulis, mint, and oat grahams, if desired.

Source: Adapted from Food Network and AllRecipes.

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

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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

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

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

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

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

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

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

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Fall Charcuterie Board from The Fresh Cooky

Breakfast and Baked Goods

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

Soups and Salads

• Gullah Chicken Stew from Family Around The Table

Side Dishes

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

Main Dishes

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

Desserts

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

One year ago: Buffalo Chicken Pizza

Two years ago: Cheesecake Buckeyes

Three years ago: Supreme Pizza Fries

Four years ago: Sweet Thai Chile Sauce with Ohio Pork

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

Seven years ago: Single Serving Cake Batter Popcorn

Eight years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup

Nine years ago: Bacon and Broccoli Mac and Cheese

Ten years ago: Peanut Butter Hummus

APPLE CIDER CARAMEL DIP

Print

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

Nutrition facts: 200 calories 20 grams fat

Ingredients

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

Directions

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

Source: Adapted from All Recipes.

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

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

Prize 1: Texas Pecan Candy Basket from Millican Pecan

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

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

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

Prize 3: 3 Month Melissa’s Produce Gift Subscription

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

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

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

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

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

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

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

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

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

Wish summer could last longer? Canning is the answer! Gather up the last of those peaches and make this vanilla peach jam to enjoy any time of year.

This is my jam! No really, I made this jam and it’s legit. I told you I had wanted to share this recipe earlier in the week but after the high demands for the corn dip recipe I had to shuffle things around a bit in order to avoid an angry mob. Not to say that the demand for this jam recipe wouldn’t have been of equal intensity, of course, but it wasn’t served at the party because I’m hoarding it for myself.

What’s so special about this jam? Not only will it allow me to cling on to the flavors of summer a little bit longer but it has vanilla mixed in – check out those flecks! It tastes like peach pie spread on top of toast and I’m always a fan of things that taste like dessert for breakfast. Although admittedly many breakfast items are already just desserts disguised as breakfast foods which is why breakfast for dinner is also something I enjoy. But I digress. If you also want peach season to last a little longer then you better get those canning jars ready.

However, if I have it my way this will not be the last peach recipe I share with you. Oddly enough, this was one of the first recipes I made with my stock pile of peaches that I got from the Peach Truck a couple weeks ago. Usually I feel like jam is what you make with the leftover not-so-pretty fruits but I had 25 pounds of peaches and I wasn’t going to let any of them go to waste! So stay tuned as I continue with the peach trend while starting to incorporate some gameday eats including #PBChocSat!!

Five years ago: Review: Leafy Greens Cookbook

Six years ago: No Bake Peanut Butter S’mores Bars

Seven years ago: Biscoff Cinnamon Rolls

HOMEMADE VANILLA PEACH JAM

Makes eight 8 oz. jars

Ingredients:

8 (8 oz.) canning jars, with two-piece lids

5 cups sugar, leveled

4 cups finely chopped peaches (about 3 lb. fresh)

1 (1.75 oz.) box fruit pectin

1/2 tsp unsalted butter (optional)

1 Tbsp vanilla bean paste (or the seeds removed from 3 vanilla bean pods)

Directions:

1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
3. Place exact amount of sugar in a large bowl and set aside.
4. Measure exactly 4 cups of finely chopped peaches and place in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the vanilla, and skim off any foam.
5. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
6. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

Source: Adapted slightly from theSure-Jell box

Boston cream pie, meet Speculoos cookies. These cute Boston Cream Pie Speculoos cookie cups are made with cookie butter, filled with vanilla custard, and topped with chocolate ganache.

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

A few of my friends and I have embarked on something that got dubbed “Drunk Disney”. Drunk is a little strong of a word, but we do gather together one night a week (or every other week depending on schedules) to watch a different Disney movie accompanied by snacks and wine.

The wine part is what sparked the “Drunk Disney” name but I’m pretty sure we rarely have more than one glass of wine, being that it’s most often on a week night. Silly adulthood and waking up at 6am. But it’s still a fun name to dub it.

While watching these movies, some of which we have not revisited since childhood, we’re both falling back in love with them and at the same time having fun pointing out their inconsistencies. We’ve only done this three times thus far but here are some of my favorites:

• The Little Mermaid – Ariel is a hoarder and how on earth did Flounder move that statue into her hoarding cave? We also want to know where Ursula got her waterproof makeup because it’s pretty impressive.
• Alice in Wonderland – Flowers are jerks. Meanwhile, woodland creatures love crying white chicks.
• Beauty and the Beast – Beast was 11 when he was turned into a beast. Therefore, if the spell stopped time on the castle why didn’t he change back into an 11 year old? If it didn’t, how is Chip alive? Also, it would probably be a little more romantic if Belle called Beast by his name instead of…Beast.

As for these cookies cups, they have absolutely nothing to do with “Drunk Disney” as they weren’t even served during any night of viewing. I made these for a friend’s birthday in an attempt to combine two of her favorite things: cookie butter and Boston cream pie. If you ask me, I knocked it out of the park ;-).

They only thing you need to be wary of is to not assemble these until right before serving them or else the cookie will get soggy after sitting for too long. Just store the components separately and assemble when ready.

Two years ago: Homemade Strawberry Jam

Three years ago: Mexican Hot Dogs with Corn Salsa and Chipotle Cream

BOSTON CREAM PIE SPECULOOS COOKIE CUPS

Makes 3 dozen

Ingredients:

COOKIE CUPS

1-3/4 cups all-purpose flour

1 tsp baking soda

1/2 cup (1 stick) unsalted butter, room temperature

1 cup light brown sugar, lightly packed

3/4 cup speculoos cookie butter

1 egg, room temperature

1 tsp vanilla extract

CUSTARD

1/4 cup sugar

2 Tbsp cornstarch

3 egg yolks

1 tsp vanilla bean paste (or extract)

1/2 cup milk

1/2 cup heavy cream

GANACHE

4 oz. dark chocolate

2 Tbsp speculoos cookie butter

1/4 cup heavy cream or milk

Directions:

1. Preheat oven to 350 degrees. Lightly grease two mini muffin pans and set aside.
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in cookie butter, egg, and vanilla. Add flour mixture until combined.
4. Please a tablespoon of prepared cookie dough in each cup. Bake for 6-8 minutes or until golden. Allow to cool for 5 minutes (middles will sink slightly) before removing from pan to cool completely on cooling rack. Repeat with remaining dough.
5. Meanwhile, make the cream filling. In a clean mixing bowl, whisk the sugar, cornstarch, egg yolks, and vanilla until fluffy.
6. In a saucepan, simmer the milk and cream until the edges just start to bubble. With a hand or stand mixer running on low, pour the milk in slowly. Increase the speed to high. Stop and scrape down the bottom. Mix again on high until smooth. (This only takes a few seconds).
7. Transfer back into the saucepan over medium heat. Whisk constantly and cook until thickened and is the consistency of mayo. Place plastic wrap directly on cream and cover. Place in fridge until cool.
8. When the cream is cool, make the glaze. Place the chocolate and cookie butter in a small heatproof bowl. Microwave cream for 1 minute or until it starts to boil and pour over chocolate. Cover bowl with saran wrap for 5-7 minutes. Whisk until smooth.
9. Right before serving, spoon a generous amount of cold custard into the cavity of each cooled cookie. Dip into the chocolate and let set. Serve immediately. (If you want to make ahead of time, store components separately and assemble when ready).

Source: Adapted from my Reese’s Peanut Butter Cookie Cake, Peanut Butter Mousse Cookie Cups, Buckeye Blackout Whoopie Pies, and Pass the Sushi.

Get your chai fix at home in an instant with this homemade vanilla chai mix that is ready in no time. Simple ingredients and a great gift too!

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My apologies for my lapse in posting the past couple days. It’s been a whirlwind with the holidays and preparing to move. In fact, today marks the beginning of the big move to Ohio! One week to move everything into the new place, unpack, and get situated before my new job starts on January 12th.

And do you know what the weather forecast for Columbus, OH is today? A steamy high of 18 degrees! What a stark contrast to my move to Memphis, TN where it was 115 degrees the day I moved there. Of course that was in August not January, but still a fun fact to note.

With the bitter cold, driving most of the day and unloading the truck, a warm cup of tea may be in order. Hopefully I will be able unpack some apparatus in order to warm water to do so. Conveniently I recently made this instant vanilla chai mix.

Homemade Vanilla Chai Mix Ingredients:

• instant tea powder
• sugar
• milk powder
• powdered creamer
• vanilla powdered creamer
• spices (ginger, cinnamon, cardamom, cloves, nutmeg, allspice)

It smells as wonderful as it tastes and makes a great gift during both cold and warm months. Honestly, who doesn’t love chai year round? Heck I’ll drink it warm no matter the temperature. Or you can use it baked into a sweet treat like a chai apple cake! or blend it into a homemade chai hot cocoa mix!

Welcome to day 4 of #SummerGamesWeek 2021 hosted by Amy from House of Nash Eats!  We are celebrating the start of the Tokyo Games with over 50 recipes representing more than 25 countries competing in the upcoming Summer Games! Come join me and my fellow Summer Games Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

Thursday #SummerGamesWeek Recipes

• Vegetable Tempura representing Japan by House of Nash Eats
• Spanish Flan representing Spain by Lemon Blossoms
• Pan Fried Gyoza representing Japan by Take Two Tapas
• Pimento Cheese Dog representing the USA by Our Good Life
• Hungarian Chocolate Torte representing Hungary by That Recipe
• Lutenitsa representing Bulgaria by Magical Ingredients

Post updated 7/21/21, photos above and below are the originals.

One year ago: Pizza Quesadilla

Three years ago: Gluten-Free Brownie Cookies

Four years ago: Blue-Cheese Scalloped Potatoes

HOMEMADE VANILLA CHAI MIX

Print

Yield: Nine 8 oz. jars Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups unsweetened instant tea powder
• 1-1/2 cups white sugar
• 1-1/2 cups nonfat dry milk powder
• 1-1/2 cups powdered non-dairy creamer
• 1 cup vanilla powdered non-dairy creamer
• 2 tsp ground ginger
• 3 tsp ground cinnamon
• 1-1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice

Directions

1. In a large bowl, combine all ingredients. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder. Store in an air-tight container.
2. To serve: Stir 2 heaping tablespoons into 1 cup of hot water or milk.

Source: E + C

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

Have some fun with your vanilla cupcakes and turn them into adorable cone head cupcakes with frosting that looks and taste like an ice cream sundae.

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National Cupcake Day is exactly one week from today! In an effort to prepare you, 26 food bloggers including myself have banded together to share cupcake recipes today. I took the opportunity to whip up a cupcake creation that I have been meaning to make ever since I thought of it.

You know the adorable cone head ice cream sundae at Friendly’s? Well I recreated it in cupcake form! A vanilla cupcake is topped with a literal scoop if buttercream frosting made with ice cream and decorated with a chocolate dipped waffle cone, miniature Reese’s pieces, and whipped cream. Even if you’ve never heard of or had a cone head ice cream sundae, you won’t be able to resist these little guys.

Have you ever made anything with ice cream? Sure, you can just stuff it inside of things or blend it into a milkshake, but I’m talking about transforming it into things that when eaten you may not realize contain ice cream as an ingredient. As someone who has more ice cream in the freezer than anything else, this is something I think about often. But if all you want is more cupcake recipes, scroll to find the list at the bottom of this post!

More recipes using ice cream:

• Cake Batter Ice Cream Bread – In Katrina’s Kitchen
• Chocolate Ice Cream Caramels – Swett ReciPEAs
• Hot Fudge Sundae Hot Chocolate – Sweet ReciPEAs
• Ice Cream Kolacky Cookies – In Katrina’s Kitchen
• Orange Sherbet Cupcakes – Sweet ReciPEAs
• Overnight Slow Cooker Ice Cream Oatmeal – The Spiffy Cookie
• Root Beer Float Jello – Pint Sized Baker
• Sourdough Bread Pudding with Mango and Pumpkin Seeds – Heartbeet Kitchen
• Strawberry Ice Cream Jello Shots – Sweet ReciPEAs
• Vegan Ice Cream Bread (any flavor)- Cotter Crunch

One year ago: White Cheddar Mac & Cheese in a Mug

Three years ago: Toffee Apple Dip

Four years ago: Brownie Peanut Butter Cups

CONE HEAD CUPCAKES WITH ICE CREAM FROSTING

Print

Yield: 1 dozen Prep Time: 25 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch salt
• 3/4 cup sugar
• 1/4 cup unsalted butter, room temperature
• 2 egg whites
• 1 tsp vanilla extract
• 2/3 cup buttermilk

FROSTING

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup vegetable shortening
• 1/4 cup vanilla ice cream, softened
• 4 cups powdered sugar

DECORATION

• 12 mini waffle ice cream cones (or regular ones cut down)
• 4 oz. semisweet chocolate, melted
• Chopped peanuts
• 36 mini Reese's pieces
• Whipped cream (canned works well for this)

Directions

1. Preheat oven to 350 degrees. Line a muffin pan with paper liners.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in vanilla extract. Alternatively beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.
4. Scoop batter into prepared pan. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
5. While the cupcakes are cooling, make the frosting. In a medium bowl, cream butter and shortening together until smooth. Add 2 tablespoons of softened ice cream and mix until combined. Slowly add in powdered sugar until incorporated. Turn mixer up to medium and beat for 30 seconds. If necessary, add more ice cream or powdered sugar until desired consistency is reached. Place in refrigerator until ready to use.
6. Meanwhile, dip the waffle cones in melted chocolate, let excess drop off, and then roll in chopped nuts. Place on parchment paper to set.
7. When ready to decorate, use an ice cream or cookie dough scoop to place scoops of frosting on top of each cupcake. Top with cones, use 3 Reese's pieces for the face, and decorate the outer edges with whipped cream.

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Get your cupcake fix and check out all 26 recipes:

• Hot Cocoa Cupcakes by The Redhead Baker
• Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
• Vanilla Candy Cane Cupcakes by Noshing With The Nolands
• Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
• Nerds Cupcakes by Amy’s Confectionery Adventures
• Vegan Midori Melon Cupcakes by NinjaBaker
• Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
• Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
• Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
• Cranberry Apple Cupcakes by The Pajama Chef
• Almond Joy Cupcakes by Our Eating Habits
• Buttered Rum Cupcakes by Adventures in All Things Food
• Maple Cupcakes with Maple Cream Cheese Frosting by Karen’s Kitchen Stories
• Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
• Candied Buddha’s Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
• Almond Joy Cupcakes by Food Lust People Love
• Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
• Chocolate Cupcakes with Nutella Frosting for 2 by Kate’s Recipe Box
• Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
• Peppermint Patty Cupcakes by Comfortably Domestic
• Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
• Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
• Lemon Cupcakes by Miss Information
• Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
• Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca
• Cupcake Christmas Wreath by Lick the Spoon

These almond chocolate chunk cookies are a variation of my favorite chewy chocolate chip cookies – chopped milk chocolate almond bars, and sliced almonds. 

It’s National Chocolate Chip Cookie Day! To help celebrate Nielsen-Massey sent me some of their Madagascar Bourbon pure vanilla extract to use in cookies I baked to celebrate this occasion. And better yet they are also giving away a bottle to one of my readers. Just use the Rafflecopter widget after checking out these cookies.

These chocolate chip cookies are another variation on my favorite chewy chocolate chip cookies. They are actually chocolate chunk cookies but I think they still qualify for the holiday. I chopped up 6 full-sized milk chocolate bars with almonds and also added sliced almonds, almond meal and as usual a whole tablespoon of vanilla extract. The Madagascar Bourbon vanilla extract made these nutty cookies especially delicious.

One year ago: Strawberry Banana Granola

Two years ago: Raw Cookie Dough Bites

ALMOND CHOCOLATE CHUNK COOKIES

Makes approximately 4 dozen cookies

Ingredients:

2 cups all-purpose flour, spooned and leveled

1/2 cup almond meal/flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp Nielsen-Massey Madagascar Bourbon pure vanilla extract

1 egg + 1 yolk, room temperature

2 cups (9 oz.) chopped milk chocolate candy bars with almonds

1 cup sliced almonds

Directions:

1. Sift together the flour, almond meal, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate and nuts.
3. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from My Favorite Chewy Chocolate Chip Cookies.

Disclosure: Nielsen-Massey sent me complimentary product and sponsored this giveaway. I was not otherwise compensated for this post. All thoughts and opinions are my own.
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Have you heard of the new Halo Top ice cream yet? It is a low calorie ice cream that is non-gmo, 100% natural, high in protein and fiber, and sweetened with organic stevia to lower the sugar content. One pint of Halo Top vanilla bean contains 280 calories, 28g protein and 16g net carbs (compared to 1,080 calories, 16g of protein and 96g net carbs in a pint of Haagen-Dazs vanilla bean ice cream)! Additionally, it is made with premium ingredients such as Belgian chocolate, pure Madagascar vanilla, and real California lemons and strawberries. If that isn’t heavenly enough for you, the pints are also donned with golden tops to look like halos.

Halo Top comes in four flavors: Vanilla Bean, Chocolate, Strawberry and Lemon Cake. I was lucky enough to try all four and the lemon cake was my favorite. It reminded me of the lemon chalet girl scout cookies! But overall I was impressed with how delicious the ice cream tasted, especially being someone who tends to dislike sugar alternatives. The only tricky part is that Halo Top ice cream freezes a little harder because of its lower fat content, which tested my patience a bit as I waited for it to thaw a little into a scoopable consistency.

It was worth the wait because once they did temper I was able to make you a fantastic little ice cream pie using three of the flavors – Neapolitan ice cream pie! Who knew an impressive-looking dessert could be made so easily? And better yet, I am giving away a coupon for a free pint of Halo Top ice cream so you may try it out for yourself. Use the Rafflecopter widget at the bottom of this post to enter, then check out their website to find out more about their ice cream and where to buy it!

One year ago: Asian Fried Quinoa

Three years ago: Black Forest Stuffed Cupcakes

NEAPOLITAN ICE CREAM PIE

Serves 8-12

Ingredients:

1 chocolate Oreo pie crust

1/2 a pint Halo Top chocolate ice cream

1/2 a pint Halo Top vanilla bean ice cream

1/2 a pint Halo Top strawberry ice cream

Directions:

1. Allow the chocolate ice cream to soften (I let it sit in the refrigerator for about 30 minutes to an hour). Scoop into the pie crust and spread evenly. Place in the freezer until set, about 1 hour. Meanwhile, allow the vanilla bean ice cream to soften in the refrigerator.
2. Once the chocolate ice cream has frozen, scoop the vanilla ice cream on top and spread evenly. Return to the freezer until set. Meanwhile, allow the strawberry ice cream to soften in the refrigerator.
3. Again, once the vanilla ice cream has frozen, scoop the strawberry ice cream on top, spread evenly and smooth out the top. Place in freezer until set and ready to serve.

Source: The Spiffy Cookie original (although I’m sure others have done this before).

Disclosure: I was provided with product coupons by Crier Communications. I was otherwise not compensated for this post. All thoughts and opinions are my own.
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Whip yourself up a homemade vanilla bean-nutmeg milkshake with blackberry swirl to enjoy on your deck this summer. Pair it with your favorite burger and fries!

Jump to recipe

What goes with burgers almost as well as fries? Milkshakes! And one of my favorite milkshakes happens to be blackberry so it was an easy decision to make this milkshake to go along with the burger I shared the other day.

I decided to make this milkshake lighter by using reduced fat milk and ice cream and I think it came out great, but feel free to use the high test versions. Just be sure to serve this with a wide straw or else the berries will clog it up! 

One quick rant: Do you know what happens when you photograph a milkshake outside in 90+ temperatures? It melts and turns into flavored milk. Alas, another one of the perils of food blogging.

I’m also offering this up as part of a #NationalDairyMonth roundup of recipes this week. Check out the other dairy-centric recipes on display today below.

Monday #DairyMonth Recipes

• Asiago Cheese Bagels by Karen’s Kitchen Stories
• Berry Cream Pops by Jolene’s Recipe Journal
• Broccoli Cheese Casserole by Art of Natural Living
• Gochujang Paneer Bowl by Magical Ingredients
• Lemon-Blueberry Cheesecake Shake by A Little Fish in the Kitchen
• Macaroni Salad Caprese by Palatable Pastime
• Milk Cookies by A Day in the Life on the Farm
• No Churn Blueberry Ice Cream by Hezzi-D’s Books and Cooks
• One Pot Garlic Parmesan Chicken Pasta by Hostess At Heart
• Pimento Cheese Mac and Cheese by A Kitchen Hoor’s Adventures
• Reese Peanut Butter Cup Ice Cream by Blogghetti
• Slow Cooker Cream Cheese Chili Chicken by Cheese Curd In Paradise
• S’mores Ice Cream by Jen Around the World
• Summer Fruit Tortillas by The Freshman Cook

Post updated 6/19/22. Photo above is the original.

Two years ago: Nutella Waffles with Raspberry Syrup

VANILLA BEAN-NUTMEG SHAKE WITH BLACKBERRY SWIRL

Print

Yield: 1-2 Servings Prep Time: 10 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 pint fresh blackberries, plus more, for garnish
• 1/4 cup sugar
• 1/3 cup milk
• 10 oz. vanilla ice cream
• 1/2 vanilla bean, split and seeds scraped
• 1/8 tsp freshly ground nutmeg

Directions

1. Combine blackberries and sugar in a small saucepan and cook, over low heat, until slightly thickened and sugar is dissolved, about 5 minutes. Mash the blackberries slightly with a fork and let cool.
2. In a blender, combine milk, ice cream, vanilla bean seeds and the nutmeg and blend until smooth. Fill a tall milkshake glass 1/3 of the way with some of the milkshake, add a few tablespoons of the cooled blackberry puree, fill 1/3 of the way with more milkshake, then a few tablespoons of the puree and finish with the remaining milkshake.
3. Use a wide straw to stir and swirl the mixtures together. Garnish with a few fresh blackberries and serve immediately.

Source: Adapted slightly from Food Network.

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