Is it Friday? Please tell me it’s Friday. No? It’s only Thursday? Well, that sucks eggs ’cause I’m really, really, really ready for Friday y’all. Yup, it’s been one of those weeks when there just don’t seem to be enough hours in the day. Hell, if I’m being honest, it’s really been one of those months. My legs are overwhelmingly hairy and in need of a shave, my car still hasn’t had a decent carwash all summer long, my guest room is in serious need of a good dusting, and I’ve been stuck wearing closed-toed shoes for the past week or so because my toenails look like they got into a vicious fight with a rabid beaver.

Since this month has been so frazzled and hectic, I think it’s only appropriate to share a simple Bake & Slice cake with y’all. What’s a Bake & Slice cake? Well, it’s pretty much just what it sounds like. And yes, that is me being sarcastic. You bake the cake, you slice the cake, and then you eat the cake. Novel idea, huh? This is a cake that you can eat whenever and wherever because life is too chaotic to waste time simply sitting around lazily eating cake. For this cake, there’s not a hint of frosting, icing, or fancy decoration to get in the way, making it the perfect Bundt cake to share for this month’s “Back to School Bundts” themed Bundt Bakers hosted by Wendy of A Day in the Life on the Farm.

Wendy is a fellow food blogger who I have come to absolutely adore. Simply put, my goal in life is to make her laugh. Any morning I can fill her world with a little bit of laughter at my own expense is a good morning. I’m fairly certain that she would have gotten a huge kick out of seeing me in my kitchen after I dropped the first version of this cake all over my marble countertop, sending an oozing lava flow of half gooey cake flying through the air and onto my foot. There were a lot of ugly words uttered as I quickly realized that not only was my foot on fire but that I was now going to have to rebake a cake which I had wasted precious time making; time which would have been much better spent painting my rabid beaver gnawed toenails.

Ingredients:

• 1 Cup Unsalted Butter, Room Temperature
• 1 Cup Granulated Sugar
• 1/4 Cup Honey
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 2 Cups All-Purpose Flour
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Baking Powder
• 1 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Baking Soda
• 1 Cup Sour Cream
• 1 Apple, Peeled & Finely Diced

Directions:

1. Preheat oven to 325 degrees.
2. Grease and flour a Bundt pan; set aside.
3. In a large bowl, cream the butter, sugar, and honey together on medium speed for 2 minutes.
4. Add the eggs one at a time, mixing 30 seconds after the addition of each egg.
5. Add the vanilla and mix for 30 seconds.
6. In a medium bowl, whisk together the flour, salt, baking powder, cinnamon, and baking soda.
7. Add half of the flour mixture to the butter mixture and use a silicone spatula to mix it until just combined.
8. Add the sour cream and mix until just combined.
9. Add the remaining flour and mix until just combined.
10. Fold the finely diced apples into the cake batter.
11. Spoon the cake batter into the prepared Bundt pan, even out the top, and then bake for 1 hour, or until a knife inserted into the middle of the cake comes out clean.
12. Allow the cake to cool for 30 minutes before inverting it onto a cake plate or platter.

Suggestions:

• Tent the cake with foil after 45 minutes of baking to prevent it from over-browning.
• To make this recipe, I used a Nordic Ware Elegant Party Bundt Pan, which is a bit smaller than a traditional Bundt pan and also makes slicing the perfect piece of cake effortless.
• After the cake has cooled, make sure to cover it tightly to prevent it from drying out.

Improvements:

• Dust the cake with powdered sugar after it cools.
• Combine a tablespoon of honey with a splash of water and then brush it on the outside of the cake to keep it moist.
• Add a pinch of grated nutmeg or ground cloves to the cake batter for added flavor.
• For more flavor, use premium honey in this recipe. I used this Tupelo Honey, which although a bit more expensive is absolutely loaded with flavor and worth the splurge.
  
• Add a 1/2-cup of dried cranberries to the cake batter.

Print

Yum

Autumn Honey Apple Bake & Slice Bundt Cake

Ingredients:

• 1 Cup Unsalted Butter, Room Temperature
• 1 Cup Granulated Sugar
• 1/4 Cup Honey
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 2 Cups All-Purpose Flour
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Baking Powder
• 1 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Baking Soda
• 1 Cup Sour Cream
• 1 Apple, Peeled & Finely Diced

Directions:

1. Preheat oven to 325 degrees.
2. Grease and flour a Bundt pan; set aside.
3. In a large bowl, cream the butter, sugar, and honey together on medium speed for 2 minutes.
4. Add the eggs one at a time, mixing 30 seconds after the addition of each egg.
5. Add the vanilla and mix for 30 seconds.
6. In a medium bowl, whisk together the flour, salt, baking powder, cinnamon, and baking soda.
7. Add half of the flour mixture to the butter mixture and use a silicone spatula to mix it until just combined.
8. Add the sour cream and mix until just combined.
9. Add the remaining flour and mix until just combined.
10. Fold the finely diced apples into the cake batter.
11. Spoon the cake batter into the prepared Bundt pan, even out the top, and then bake for 1 hour, or until a knife inserted into the middle of the cake comes out clean.
12. Allow the cake to cool for 30 minutes before inverting it onto a cake plate or platter.

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Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

• Applesauce Bundt Cake from I Love Bundt Cakes
• Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Brown Sugar Banana Bundt Cake from Food Lust People Love
• Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
• Morning Glory Bundt Cake with Yogurt & Granola Topping from All That’s Left Are The Crumbs
• Peanut Butter and Jam Bundt Cake from The Queen of Scones
• Persimmon Pudding Cake from Sneha’s Recipe
• Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando
• Sesame Seed Bundt Cake from Katin špajz
• Twinkie Bundt Cake from A Day in the Life on the Farm
• Zebra Bundt Cake from Patty’s Cake

The post Autumn Honey Apple Bake & Slice Bundt Cake – #BundtBakers appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Y’all, this might be my favorite Monthly Meal Plan so far, and it has everything to do with it being all about Halloween desserts and treats. By now, you have obviously clued into the fact that B.O.B. Bob and I are a little over-the-top insane when it comes to Halloween, especially if you’ve been following along with us on Instagram. Our front porch and yard are already covered with ghouls and goblins, Miss Brenna is sporting a glow-in-the-dark skeleton cat collar, our “The Nightmare Before Christmas” theme is really beginning to take shape, and I’ve already made up over forty super yummy candy treat bags for special visitors that I expect to drop by our house before Halloween day even arrives. There’s still a lot left to do before the big day, however, I’m fairly confident that we will somehow manage to get it all done. I can’t wait to share even more pictures with you, so please make sure to stalk us on Instagram to join in on the Halloween fun. In the meantime, I hope you enjoy a few of these featured sweet and spooky Halloween treats.

All the Desserts

Boo-tterscotch M&M Cookies – Kelly Lynn’s Sweets & Treats

Spooky Chocolate Chip Spider Cookies – Savory Moments

Candy Corn Pretzel Bites – The Pajama Chef

Butterfinger Peanut Butter Oatmeal Cookies – The Cooking Actress

Under the Sea Snack Mix – Pies and Plots

White Chocolate-Raspberry Eyeball Cupcakes – The Spiffy Cookie

Pumpkin Chocolate Whoopie Cookies – Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

This month’s recipe round up was brought to you by:

Kelly Lynn’s Sweets & Treats | Savory Moments | The Pajama Chef | The Cooking Actress | Pies and Plots | The Spiffy Cookie | Faith, Hope, Love, & Luck

Pin this to your meal planning board for easy access all month long!

The post October 2017 Monthly Meal Plan – Halloween appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

After many days of procrastination, fall has finally arrived. The hot humid days of a seemingly never-ending summer, have finally started to turn cooler and reflect the actual autumn season, which can only mean that it is also the perfect time of year to celebrate #Choctoberfest with y’all.

Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:

• $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
• 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
• 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
• 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen

This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.

a Rafflecopter giveaway

While waiting for this year’s #Choctoberfest recipes to arrive, make sure to visit some of Faith, Hope, Love, & Luck’s chocolate recipe entries from previous years.

Pumpkin Chocolate Whoopie Cookies

Chocolate Sirloin Chili

Spooktacular Halloween Cracker Candy

Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about their chocolate products.

Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

The PinterTest Kitchen ♥ Fix Me a Little Lunch ♥ Savory Moments ♥ Crumbs in my Mustachio ♥ House of Nash Eats ♥ Bake It With Love ♥ That Recipe ♥ Hardly A Goddess ♥ Cooking With Carlee ♥ A Kitchen Hoor’s Adventures ♥ Body Rebooted ♥ Cindy’s Recipes and Writings ♥ The Redhead Baker ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Sweet Coralice ♥ Seduction in The Kitchen ♥ Cooks&Books&Recipes ♥ Everyday Eileen ♥ Under My Apple Tree ♥ Family Around The Table ♥ Bottom Left of the Mitten ♥ The Spiffy Cookie ♥ Fairyburger ♥ Join Us, Pull up a Chair ♥ Jonesin’ For Taste ♥ Jane’s Adventures in Dinner ♥ Take Two Tapas ♥ Jennifer Bakes ♥ The Unlikely Baker ♥ Hostess At Heart ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynns Sweets and Treats ♥ Wildflour’s Cottage Kitchen ♥ Chocolate Slopes ♥ Little House Big Alaska ♥ Makes, Bakes and Decor ♥ 2 Cookin Mamas ♥ That Skinny Chick Can Bake ♥ Books n’ Cooks ♥ Mildly Meandering ♥ Living Ideas ♥ Restless Chipotle ♥ Get the Good Stuff! ♥ The Weekday Gourmet ♥ An Affair from the Heart ♥ West Via Midwest ♥ Cookie Dough and Oven Mitt ♥ The Bitter Side of Sweet ♥ Cookaholic Wife ♥ Daily Dish Recipes ♥ For the Love of Food ♥ The Saucy Southerner ♥ Cook’s Hideout ♥ By the Pounds ♥ Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota ♥ Sarah Cooks the Books ♥ Chef Sarah Elizabeth ♥ Fantastical Sharing of Recipes ♥ Sarah’s Bake Studio ♥ The Pajama Chef ♥ Frankly Entertaining ♥ Long Distance Baking ♥ Palatable Pastime ♥ The Freshman Cook ♥ The Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the Farm ♥ Wendy Polisi ♥ Tampa Cake Girl ♥ My Southern Sweet Tooth ♥ Canning and Cooking at Home ♥ Full Belly Sisters ♥ SuperSizeGuy.com ♥ Our Good Life ♥ The Life Jolie

The post #Choctoberfest 2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Our generous #Choctoberfest sponsor, Imperial Sugar, recently gifted each of us with a combination of 88 lbs. of light brown, granulated, and powdered sugar. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of our sponsor.

Using pre-made store-bought cookies to make homemade cookies might sound harebrained or even perhaps a bit irrational, however, I’m pretty much always up for trying something new, especially when it comes to cookies. I mean, who doesn’t love a chocolate chip cookie? Particularly one that is soft, chewy, overflowing with a generous amount of chocolate chips, and absolutely crammed with chunks of golden sandwich cookies. Sound good to you? Me too. I suggest you head straight to the kitchen and whip up a batch as soon as possible. Oh, and remember, as soon as you finish the homemade batch of cookies, you’ll still have some of the pre-made store-bought cookies leftover to enjoy. I’ll leave it up to you whether or not to scarf them down as is or to make yet another batch of these magnificent chocolate chip cookies. After all, life’s all about choices.

Ingredients:

• 3/4 Cup Unsalted Butter, Room Temperature
• 1 Cup Imperial Light Brown Sugar, Packed
• 1/2 Cup Imperial Granulated Sugar
• 1 Whole Egg
• 1 Egg Yolk
• 1 Tablespoon Vanilla Extract
• 2 Cups All-Purpose Flour
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Kosher Salt
• 1 (12-oz.) Bag Semi-Sweet Chocolate Chips
• 16 Golden Sandwich Cookies, Chopped (Divided)

Directions:

1. Cream the butter and sugars together for 2 minutes on medium speed.
2. Add the egg and egg yolk; mix for 1 minute.
3. Add the vanilla extract; mix for 1 minute.
4. Sift the flour, baking soda, and salt together and then slowly add it to the butter and sugar on low speed until just incorporated.
5. Fold the chocolate chips and 10 of the chopped golden sandwich cookies into the cookie batter with a silicone spatula until just incorporated.
6. Cover and chill the dough for 1 hour.
7. Preheat oven to 325 degrees.
8. Use a cookie scoop or a tablespoon to place the cookie batter onto a Silpat or parchment paper-lined baking sheet.
9. Place a few pieces of the remaining chopped golden sandwich cookies on top of each cookie, lightly pressing the cookie dough down while doing so.
10. Bake for 8 to 10 minutes or until just set.
11. Allow the cookies to cool for 5 minutes before moving them to a baking rack to finish cooling completely.

Suggestions:

• Store in an airtight container.
• Use golden sandwich cookies with a thicker cream center if available. The additional contrasting white filling not only looks pretty but its absolutely delicious.
• Do not overbake these cookies. Make sure to check on them often during the last few minutes of baking.

Improvements:

• Replace the golden sandwich cookies with chocolate sandwich cookies or any other seasonal variety.
• Add a 1/2-cup of finely chopped almonds, pecans, or walnuts to the cookie dough.
• Click HERE to find out more about #Choctoberfest and how you can enter to win over $450 in great prizes including a sugar prize pack from Imperial Sugar.
• For an extra chance to win a year’s worth of sugar from Imperial Sugar, make sure to enter their Scary Scramble Contest.

Print

Yum

Golden Sandwich Cookie Chocolate Chip Cookies

Ingredients:

• 3/4 Cup Unsalted Butter, Room Temperature
• 1 Cup Light Brown Sugar, Packed
• 1/2 Cup Granulated Sugar
• 1 Whole Egg
• 1 Egg Yolk
• 1 Tablespoon Vanilla Extract
• 2 Cups All-Purpose Flour
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Kosher Salt
• 1 (12-oz.) Bag Semi-Sweet Chocolate Chips
• 16 Golden Sandwich Cookies, Chopped (Divided)

Directions:

1. Cream the butter and sugars together for 2 minutes on medium speed.
2. Add the egg and egg yolk; mix for 1 minute.
3. Add the vanilla extract; mix for 1 minute.
4. Sift the flour, baking soda, and salt together and then slowly add it to the butter and sugar on low speed until just incorporated.
5. Fold the chocolate chips and 10 of the chopped golden sandwich cookies into the cookie batter with a silicone spatula until just incorporated.
6. Cover and chill the dough for 1 hour.
7. Preheat oven to 325 degrees.
8. Use a cookie scoop or a tablespoon to place the cookie batter onto a baking sheet.
9. Place a few pieces of the remaining chopped golden sandwich cookies on top of each cookie, lightly pressing the cookie dough down while doing so.
10. Bake for 8 to 10 minutes or until just set.
11. Allow the cookies to cool for 5 minutes before moving them to a baking rack to finish cooling completely.

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Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

Make sure to check out some of the other great #Choctoberfest recipes below.

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The post Golden Sandwich Cookie Chocolate Chip Cookies appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Our generous #Choctoberfest sponsors, Imperial Sugar and Rodelle, recently gifted each of us with a combination of 88 lbs. of light brown, granulated, and powdered sugar and a container of gourmet baking cocoa. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of our sponsors.

I am not a serious fan of peanut butter. Unlike most people, I rarely crave it and find it easy to pass up without a second thought. However, after one lil’ ol’ bite of these decadently rich brownies, I decided that changing my stance on peanut butter was finally becoming an unavoidable possibility. I’m not sure if I’ll ever get to the point where eating peanut butter straight out of the jar is my thing, however, ultimately, I kind of think I could eat just about anything as long as it was smeared in this fluffy peanut butter nougat. It’s light, airy, creamy, and totally drool-worthy. And I’m not talking cute little drool here, I’m talking big ol’ rivers of gushing slobber. So for those of you put off by the number of ingredients or steps involved in making these mouth-watering brownies, please for the love of all that is holy, think again. Each step is fairly simple, allowing you to make these brownies from start to finish in under an hour. That’s less than one hour until your mouth will be singing its praises through saliva, drool, and lip-smacking pools of frothy slobber.

Ingredients:

Brownies:

• 1 Cup Unsalted Butter
• 1 (3.5-oz) Milk Chocolate Bar
• 1/2 Teaspoon Espresso Powder
• 1/2 Teaspoon Kosher Salt
• 1 Cup Imperial Granulated Sugar
• 1 Cup Imperial Light Brown Sugar
• 4 Eggs
• 1 Tablespoon Vanilla Extract
• 2/3 Cup Rodelle Baking Cocoa
• 1 Cup All-Purpose Flour

Nougat:

• 1 Cup Imperial Granulated Sugar
• 1/2 Cup Unsalted Butter
• 1/4 Cup Evaporated Milk
• 1 (7-oz.) Container Marshmallow Creme
• 1/4 Cup Creamy Peanut Butter
• 1 Cup Roasted & Salted Peanuts

Icing:

• 1 (10-oz.) Bag Miniature Semi-Sweet Chocolate Chips
• 1/2 Cup Evaporated Milk
• Sprinkles

Directions:

Brownies:

1. Preheat oven to 350 degrees.
2. Place the butter, chocolate bar, espresso powder, and kosher salt in a medium saucepan over low heat. Cook, whisking frequently until the chocolate and butter have melted together; set aside.
3. On medium speed, cream the sugars, eggs, and vanilla together for 3 minutes.
4. Add the melted chocolate and butter mixture to the egg and sugar mixture; mix for 2 minutes on medium speed.
5. Using a silicone spatula, mix the cocoa into the batter, followed by the flour. Mix until just combined.
6. Evenly pour the batter into a parchment paper lined 9×13 cake pan.
7. Bake for 20 to 30 minutes, or until a knife or toothpick comes out clean.

Nougat:

1. Place the sugar, butter, and evaporated milk in a medium saucepan over medium heat; cook until melted.
2. Increase the heat to high and boil for 5 minutes, whisking constantly.
3. Remove from heat and immediately whisk in the marshmallow creme.
4. Whisk in the peanut butter and then quickly spread the mixture over the brownies.
5. Immediately top with the peanuts, pressing them into the nougat slightly with the palm of your hand.

Icing:

1. In a small saucepan, over medium heat, whisk together the chocolate chips and the evaporated milk until smooth.
2. Evenly spread the chocolate mixture over the brownies and then top with sprinkles.

Suggestions:

• You can replace the milk chocolate bar in the brownies with whatever type of chocolate you have on hand.
• Work quickly with the nougat. It will stiffen quite quickly. I suggest you have all of your nougat ingredients opened and measured out ahead of time.
• Make sure to use evaporated milk in this recipe and not condensed milk.
• These brownies will be much easier to cut if you allow them to set for several hours to cool before attempting to cut them.
• The nougat may come unstuck from these brownies when cutting them. Be careful, cut slowly and gently, and you shouldn’t have too much of a problem. If all else fails, simple smoosh the two layers gently back together again.

Improvements:

• If you don’t have any sprinkles on hand, top the chocolate icing with finely chopped peanuts instead of putting peanuts on top of the nougat.
• Add a 1/4-teaspoon of vanilla to the icing.
• Sprinkle the top of the brownies with a little bit of finely ground sea salt.
• Click HERE to find out more about #Choctoberfest and how you can enter to win over $450 in great prizes including a sugar prize pack from Imperial Sugar.
• For an extra chance to win a year’s worth of sugar from Imperial Sugar, make sure to enter their Scary Scramble Contest.
• Click HERE to find out more information about Rodelle Gourmet Baking Cocoa

Print

Yum

Fluffy Peanut Butter Nougat Chocolate Brownies

Ingredients:

Brownies:
• 1 Cup Unsalted Butter
• 1 (3.5-oz) Milk Chocolate Bar
• 1/2 Teaspoon Espresso Powder
• 1/2 Teaspoon Kosher Salt
• 1 Cup Granulated Sugar
• 1 Cup Light Brown Sugar
• 4 Eggs
• 1 Tablespoon Vanilla Extract
• 2/3 Cup Baking Cocoa
• 1 Cup All-Purpose Flour
Nougat:
• 1 Cup Imperial Granulated Sugar
• 1/2 Cup Unsalted Butter
• 1/4 Cup Evaporated Milk
• 1 (7-oz.) Container Marshmallow Creme
• 1/4 Cup Creamy Peanut Butter
• 1 Cup Roasted & Salted Peanuts
Icing:
• 1 (10-oz.) Bag Miniature Semi-Sweet Chocolate Chips
• 1/2 Cup Evaporated Milk
• Sprinkles

Directions:

Brownies:
1. Preheat oven to 350 degrees.
2. Place the butter, chocolate bar, espresso powder, and kosher salt in a medium saucepan over low heat. Cook, whisking frequently until the chocolate and butter have melted together; set aside.
3. On medium speed, cream the sugars, eggs, and vanilla together for 3 minutes.
4. Add the melted chocolate and butter mixture to the egg and sugar mixture; mix for 2 minutes on medium speed.
5. Using a silicone spatula, mix the cocoa into the batter, followed by the flour. Mix until just combined.
6. Evenly pour the batter into a parchment paper lined 9x13 cake pan.
7. Bake for 20 to 30 minutes, or until a knife or toothpick comes out clean.
Nougat:
8. Place the sugar, butter, and evaporated milk in a medium saucepan over medium heat; cook until melted.
9. Increase the heat to high and boil for 5 minutes, whisking constantly.
10. Remove from heat and immediately whisk in the marshmallow creme.
11. Whisk in the peanut butter and then quickly spread the mixture over the brownies.
12. Immediately top with the peanuts, pressing them into the nougat slightly with the palm of your hand.
Icing:
13. In a small saucepan, over medium heat, whisk together the chocolate chips and the evaporated milk until smooth.
14. Evenly spread the chocolate mixture over the brownies and then top with sprinkles.

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*Some sponsored links can be found in this post.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

Make sure to check out some of the other great #Choctoberfest recipes below.

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The post Fluffy Peanut Butter Nougat Chocolate Brownies appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Our generous #Choctoberfest sponsors, Imperial Sugar and Rodelle, recently gifted each of us with a combination of 88 lbs. of light brown, granulated, and powdered sugar and a container of gourmet baking cocoa. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of our sponsors.

When faced with the idea of combining the flavors of orange and chocolate in the same cake for this month’s “Orange” themed Bundt Bakers, hosted by All That’s Left Are The Crumbs and #Choctoberfest 2017, I will admit that I was quite a bit leary. I’ve never been a huge fan of the two flavors together and wanted to make sure that this cake would indeed be one that I would actually want to eat and serve to others as well. After making the cake and glaze, I carefully snuck a tiny piece from the bottom of the warm cake and dipped it into the freshly made chocolate glaze. At first bite, I knew I had created a winning cake. Not only was this cake small, making it perfect for everyday consumption, but it was also the perfect combination of sweet orange and rich cocoa. My only suggestion would be to either eat this cake right away or fairly soon after making it because it tends to dry out quickly. All in all, that’s not really such a bad thing. It’s simply an excuse to eat lots of lots of cake lickety-split. What’s not to like about that?

Ingredients:

Cake:

• 3/4 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Imperial Granulated Sugar
• 3 Eggs
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Vanilla Extract
• Zest of 1 Orange
• Orange Food Coloring (Optional)
• 2 1/2 Cups All-Purpose Flour
• 1/2 Cup Orange Cream Soda

Glaze:

• 2 Cups Imperial Powdered Sugar
• 2 Tablespoons Rodelle Gourmet Baking Cocoa
• Zest of 1 Orange
• 1/4 Cup Orange Cream Soda
• Sprinkles

Directions:

Cake:

1. Preheat oven to 325 degrees.
2. Cream the butter and sugar together on medium speed for 5 minutes.
3. Add each egg one at a time, mixing 30 seconds after the addition of each egg.
4. Add the salt, vanilla, and orange zest; mix for 1 minute.
5. Add enough food coloring to the batter to make the cake batter orange.
6. Using a silicone spatula, fold the flour into the cake batter until just incorporated.
7. Fold the orange cream soda into the cake batter.
8. Pour the batter into a greased and floured Bundt pan and then bake for 45 minutes, or until a knife comes out clean.
9. Allow the cake to cool for 15 minutes before inverting it onto a baking rack.

Glaze:

1. Whisk together all of the glaze ingredients, except for the sprinkles.
2. Drizzle or pour the glaze over the Bundt cake.
3. Immediately top with sprinkles.

Suggestions:

• This cake is perfect for smaller decorative Bundt pans.
• Check the cake every 5 minutes after it has been in the oven for 30 minutes. If the top of the cake is browning too quickly, tent the cake with foil.
• Place a piece of foil underneath of the baking rack your cake is on before drizzling it with the cocoa glaze. This will not only help with the cleanup but it will also allow you to drizzle the cake again with the glaze that runs off of the cake.
• This cake is best served immediately while it is still warm or the day that you make it. The cake will begin to dry out after the first or second day and the glaze will harden. If this happens, wrap each slice of cake loosely in a damp paper towel before serving and microwave it for a few seconds until moist.

Improvements:

• Brush the cake with the juice of an orange before drizzling it with the cocoa glaze.
• Add miniature semi-sweet chocolate chips to the cake batter.
• Serve this cake with vanilla ice cream or orange sherbet.
• Click HERE to find out more about #Choctoberfest and how you can enter to win over $450 in great prizes including a sugar prize pack from Imperial Sugar.
• For an extra chance to win a year’s worth of sugar from Imperial Sugar, make sure to enter their Scary Scramble Contest.
• Click HERE to find out more information about Rodelle Gourmet Baking Cocoa

Print

Yum

Creamsicle Bundt Cake with Orange Cocoa Glaze

Ingredients:

Cake:
• 3/4 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Imperial Granulated Sugar
• 3 Eggs
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Vanilla Extract
• Zest of 1 Orange
• Orange Food Coloring (Optional)
• 2 1/2 Cups All-Purpose Flour
• 1/2 Cup Orange Cream Soda
Glaze:
• 2 Cups Imperial Powdered Sugar
• 2 Tablespoons Rodelle Gourmet Baking Cocoa
• Zest of 1 Orange
• 1/4 Cup Orange Cream Soda
• Sprinkles

Directions:

Cake:
1. Preheat oven to 325 degrees.
2. Cream the butter and sugar together on medium speed for 5 minutes.
3. Add each egg one at a time, mixing 30 seconds after the addition of each egg.
4. Add the salt, vanilla, and orange zest; mix for 1 minute.
5. Add enough food coloring to the batter to make the cake batter orange.
6. Using a silicone spatula, fold the flour into the cake batter until just incorporated.
7. Fold the orange cream soda into the cake batter.
8. Pour the batter into a greased and floured Bundt pan and then bake for 45 minutes, or until a knife comes out clean.
9. Allow the cake to cool for 15 minutes before inverting it onto a baking rack.
Glaze:
10. Whisk together all of the glaze ingredients, except for the sprinkles.
11. Drizzle or pour the glaze over the Bundt cake.
12. Immediately top with sprinkles.

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Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

• Butternut Squash Chai Bundt Cake by All That’s Left Are The Crumbs
• Chocolate Orange Marble Bundt by The Crumby Kitchen
• Creamsicle Bundt Cake with Orange Cocoa Glaze by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Halloween Bundt by La mejor manera de hacer
• Individual Chocolate Orange Bundts by A Day in the Life on the Farm
• Orange & Chocolate Bundt Cake by I Love Bundt Cakes
• Orange Chocolate Bundt Brownies by Sneha’s Recipe
• Orange–Chocolate Bundt Cake with Sour Cream Glaze by Katin špajz
• Orange Crunch Bundt Cake by The Queen of Scones
• Orange Marmalade Bundt Cake by Patty’s Cake
• Orange Pound Cake by Making Miracles
• Orange Cranberry Bundt Cake by Tartacadabra
• Spicy Orange Bundt Cake by Bizcocheando
• Sweet Potato Bundt with Apricot Brandy Glaze by Sweet Sensations

Make sure to check out some of the other great #Choctoberfest recipes below.

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The post Creamsicle Bundt Cake with Orange Cocoa Glaze – #BundtBakers appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Welcome to the Friday Frenzy, the best food and craft link party on the web. Why is it the best?

1. When you link your favorite posts to the Friday Frenzy, your posts will be seen across 9 blogs for NINE TIMES the exposure.
2. We ask all linkers to pin the featured posts of the week for even more exposure.
3. Our host bloggers are all part of an inclusive support group on Facebook. We welcome all bloggers big or small and we actively promote other bloggers, so bring on your best links.

Please Follow Your Hosts:

• Laura Little House Big Alaska | Twitter | Instagram | Facebook
• Rachel Trampling Rose | Twitter | Instagram | Facebook
• Amy Savory Moments | Twitter | Instagram | Facebook
• Melissa MelClaire | Twitter I Instagram | Facebook
• Kelly Kelly Lynn’s Sweets & Treats | Twitter | Instagram | Facebook
• Micha Cooking Mimi | Twitter | Instagram | Facebook
• Sarah Chef Sarah Elizabeth | Twitter | Instagram | Facebook
• Allison The PinterTest Kitchen | Twitter | Instagram | Facebook
• Colleen Faith, Hope, Love, and Luck | Twitter | Instagram | Facebook

This Week’s Friday Frenzy is Hosted by The PinterTest Kitchen:

Allison from The PinterTest Kitchen here! We had an awesome turnout this past week for Friday Frenzy. Narrowing my choices to just a few featured posts was a seemingly impossible task, so to make my job easier, I decided to focus on some awesome Halloween-themed posts. Here are the bloggers who stood out.

First up, Marcellina Marie made these beyond cute Halloween Mug Cozies. She’s made the printable pattern free until December 1! Even if you don’t have time to whip up a cozy for this Halloween, make sure to grab the pattern so you can make one for next year.

Next up, I can never resist Halloween-themed gingerbread cookies, and these Fudgy Chocolate Gingerbread Halloween Cookies from Wildflour’s Cottage Kitchen are adorable, plus…chocolate gingerbread? Sign me up!

I couldn’t pass up this final feature, Pumpkin Fluff Party Dip from Julia’s Simply Southern. I am heading to a potluck later today for NaNoWriMo, and this is what I’m bringing! NaNoWriMo takes place every November when a bunch of crazy people (that’s me) try to write a 50,000-word novel in a month. We need all the snacks we can get, and I know this pumpkin dip is going to go over well.

Thank you to everyone who submitted posts this week! Here’s the link-up where you can add your posts for this week.

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The post Friday Frenzy – 10/27/2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Welcome to the Friday Frenzy, the best food and craft link party on the web. Why is it the best?

1. When you link your favorite posts to the Friday Frenzy, your posts will be seen across 9 blogs for NINE TIMES the exposure.
2. We ask all linkers to pin the featured posts of the week for even more exposure.
3. Our host bloggers are all part of an inclusive support group on Facebook. We welcome all bloggers big or small and we actively promote other bloggers, so bring on your best links.

Please Follow Your Hosts:

• Laura Little House Big Alaska | Twitter | Instagram | Facebook
• Rachel Trampling Rose | Twitter | Instagram | Facebook
• Amy Savory Moments | Twitter | Instagram | Facebook
• Melissa MelClaire | Twitter I Instagram | Facebook
• Kelly Kelly Lynn’s Sweets & Treats | Twitter | Instagram | Facebook
• Micha Cookin’ Mimi | Twitter | Instagram | Facebook
• Sarah Chef Sarah Elizabeth | Twitter | Instagram | Facebook
• Allison The PinterTest Kitchen | Twitter | Instagram | Facebook
• Colleen Faith, Hope, Love, and Luck | Twitter | Instagram | Facebook

This Week’s Friday Frenzy is Hosted by Cookin’ Mimi:

Hey, guys! Micha from Cookin’ Mimi here with my favorite posts from last week.

Potato Salad is not just for summer. Easy Pressure Cooked Southern Potato Salad from Mel Claire would be great any day. If you have an electric pressure cooker and haven’t used it for potatoes, you’re missing out.

It’s definitely soup weather here and Virginia Ham & Bean Chowder from Faith, Hope, Love, & Luck would be just the thing for supper.

I am unabashedly one of those people. You know the ones that as soon as the clock strikes midnight on November 1st turns into Buddy the Elf. I’ve already got my Christmas music playlist going. We don’t put decorations on the tree until the day after Thanksgiving but I get in heavy duty planning mode in November. Especially when it comes to what goodies I’m making. Peanut Butter Fudge To Die For from Back to My Southern Roots is on my list for this year because PB Fudge is my favorite.

I cannot wait to see all the amazing posts you guys share this week.

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The post Friday Frenzy – 11/03/2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Many of y’all probably noticed that I didn’t post a whole lotta recipes last month, mainly due to The Nightmare Before Christmas. Don’t fret, I promise that I’ll be cooking and baking much more in the next month or so. As a little hint, I’ll give you a heads up that you may get really sick of seeing cookie recipes, which makes it all the more interesting that my favorite recipe of last month was for these Golden Sandwich Cookie Chocolate Chip Cookies from #Choctoberfest. Sure, it may seem odd to make a homemade cookie out of a store-bought cookie but I promise you that it’s a good thing, a really good thing. Don’t believe me? Try out this recipe for yourself and tell me what you think. And, if cookies made with cookies aren’t your thing, perhaps you could give this Creamsicle Bundt Cake with Orange Cocoa Glaze or these Fluffy Peanut Butter Nougat Chocolate Brownies a try. They’d be the perfect dessert treat after a steaming hot bowl of Virginia Ham & Bean Chowder or Vegan & Gluten-Free Sweet Potato Crockpot Soup.

You can find the original recipe for these Golden Sandwich Cookie Chocolate Chip Cookies HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.

Print

Yum

Golden Sandwich Cookie Chocolate Chip Cookies

Ingredients:

• 3/4 Cup Unsalted Butter, Room Temperature
• 1 Cup Imperial Light Brown Sugar, Packed
• 1/2 Cup Imperial Granulated Sugar
• 1 Whole Egg
• 1 Egg Yolk
• 1 Tablespoon Vanilla Extract
• 2 Cups All-Purpose Flour
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Kosher Salt
• 1 (12-oz.) Bag Semi-Sweet Chocolate Chips
• 16 Golden Sandwich Cookies, Chopped (Divided)

Directions:

1. Cream the butter and sugars together for 2 minutes on medium speed.
2. Add the egg and egg yolk; mix for 1 minute.
3. Add the vanilla extract; mix for 1 minute.
4. Sift the flour, baking soda, and salt together and then slowly add it to the butter and sugar on low speed until just incorporated.
5. Fold the chocolate chips and 10 of the chopped golden sandwich cookies into the cookie batter with a silicone spatula until just incorporated.
6. Cover and chill the dough for 1 hour.
7. Preheat oven to 325 degrees.
8. Use a cookie scoop or a tablespoon to place the cookie batter onto a Silpat or parchment paper-lined baking sheet.
9. Place a few pieces of the remaining chopped golden sandwich cookies on top of each cookie, lightly pressing the cookie dough down while doing so.
10. Bake for 8 to 10 minutes or until just set.
11. Allow the cookies to cool for 5 minutes before moving them to a baking rack to finish cooling completely.

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Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

The post First Monday Favorites – November 2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Welcome to the Friday Frenzy, the best food and craft link party on the web. Why is it the best?

1. When you link your favorite posts to the Friday Frenzy, your posts will be seen across 9 blogs for NINE TIMES the exposure.
2. We ask all linkers to pin the featured posts of the week for even more exposure.
3. Our host bloggers are all part of an inclusive support group on Facebook. We welcome all bloggers big or small and we actively promote other bloggers, so bring on your best links.

Please Follow Your Hosts:

• Laura Little House Big Alaska | Twitter | Instagram | Facebook
• Rachel Trampling Rose | Twitter | Instagram | Facebook
• Amy Savory Moments | Twitter | Instagram | Facebook
• Melissa Mel Claire | Twitter I Instagram | Facebook
• Kelly Kelly Lynn’s Sweets & Treats | Twitter | Instagram | Facebook
• Micha Cookin’ Mimi | Twitter | Instagram | Facebook
• Sarah Chef Sarah Elizabeth | Twitter | Instagram | Facebook
• Allison The PinterTest Kitchen | Twitter | Instagram | Facebook
• Colleen Faith, Hope, Love, & Luck | Twitter | Instagram | Facebook

This Week’s Friday Frenzy is Hosted by Faith, Hope, Love, & Luck:

Hey there y’all, it’s Colleen from Faith, Hope, Love, & Luck and I’m seriously excited to share my first ever Friday Frenzy favorites with each and every single one of you. I truly did spend an insane amount of time deciding on my three favorites. I think it would have been much easier for me to just put everyone’s recipe or craft link on a slip of paper and let Brenna choose. Unfortunately, she was looking way too cute snuggled up in her kitty bed for me to bother her with such an important task; the hard decision was therefore left to just little ol’ me. I hope you enjoy this week’s featured posts as much as I did.

Extreme honesty alert. This is when I am forced to hang my head in shame and admit that I have never ever in my life made a blondie. What is wrong with me? After seeing these Brown Sugar Toffee Blondie Bars from Kelly Lynn’s Sweets & Treats, that has seriously got to change; they look way too good to ignore.

There is just no way that I could not pick this recipe as one of my weekly Friday Frenzy favorites. This Bacon Cheeseburger Pie from Savory Moments is pretty much everything I am obsessed with. Pie, cheese, hamburger, cheese, flaky crust, pickles, and did I mention cheese?

I will admit that since I am usually not the one to host Thanksgiving, I very rarely give any thought to coming up with a creative holiday tablescape, however, I’m kinda obsessed with this Easy Thanksgiving Centerpiece Idea {Interactive Thankful Pumpkin} from Burlap + Blue. What a pretty way for you and your guests to share what you are most thankful for.

Enjoy the fall weather, changing leaves, and pumpkin spice pretty much everything. We look forward to seeing what recipe and craft ideas you share with us over the next week.

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The post Friday Frenzy – 11/10/2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

The last time I went to a football game was years ago and I have absolutely no problem saying that it was a completely miserable experience. To me, football games are dreadfully cold and exceptionally boring. Somewhere after the first five minutes of the game, your butt goes numb from the small frozen metal bench you are balancing your big ass butt upon, and it’s fairly safe to say, that there are not enough hand warmers in the world to make a difference, when it comes to keeping your hands, feet, nose, and ears from developing frostbite. No matter how many layers you have on, in the end, it won’t make a difference. You will freeze and your only hope of survival is to numb the pain with beer. Lots and lots of beer.

Now that I’ve shared my hatred of football with ya’ll, let’s move on to cake. When Sue from A Palatable Pastime suggested that this month’s Bundt Bakers theme should be “Punt the Bundt,” I immediately thought, “Oh Dear Lord, I’m gonna need a beer for this one.” Not only did I decide that copious amounts of beer would be needed but that perhaps I should sneak a little into the cake as well. What I ended up with was a dense breakfast Bundt cake, filled and topped with cranberry sauce, and then drizzled with a light orange infused icing. The texture is almost that of a pastry danish, without any yeast involved; the perfect cake to go with my early morning beer. Hey, don’t judge me. If football is involved, you better believe there’s going to be a beer in my hand. That, and a hand warmer or two.

Ingredients:

Cake:

• 3/4 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Granulated Sugar
• 3 Eggs
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Vanilla Extract
• Zest of 1 Orange
• 2 1/2 Cups All-Purpose Flour
• 3/4 Cup Beer
• 1/3 Cup Whole Berry Cranberry Sauce

Glaze:

• 1/4 Cup Whole Berry Cranberry Sauce
• 2 Tablespoons Beer
• 1 Tablespoon Honey

Drizzle:

• 1/2 Cup Powdered Sugar
• 1 Tablespoon Freshly Squeezed Orange Juice

Directions:

Cake:

1. Preheat oven to 325 degrees.
2. Cream the butter and sugar together on medium speed for 3 minutes.
3. Add each egg one at a time, mixing 30 seconds after the addition of each egg.
4. Add the salt, vanilla, and orange zest; mix for 1 minute.
5. Using a silicone spatula, fold the flour into the cake batter until just incorporated.
6. Fold the beer into the cake batter until just incorporated.
7. Spread half of the cake batter into a greased and floured Bundt pan, place a ring of cranberry sauce in the middle of the batter, and then top with the remaining cake batter and carefully even it out.
8. Bake for 35 to 45 minutes, or until a knife comes out clean.
9. Allow the cake to cool for 15 minutes before inverting it onto a baking rack.

Glaze:

1. Place all of the ingredients into a microwave-safe bowl.
2. Microwave for 30 seconds and then stir to combine.
3. Brush the liquid over the entire cake and then arrange the remaining cranberries on top of the cake.

Drizzle:

1. Sift the powdered sugar into a small bowl.
2. Add the orange juice, whisk until smooth, and then drizzle over the glazed cake.

Suggestions:

• Use homemade Tequila Lime Cranberry Sauce for this recipe instead of canned whole berry cranberry sauce.
• I used an Oktoberfest beer in this recipe. Any lager or ale will work. Pick one that you like the taste of which you think will also enhance the flavor of the cake.
• Use a Silicone Pastry Brush to brush the cranberry, beer, and honey glaze onto the Bundt cake.
• After the cake has been in the oven for 30 minutes, make sure to check on it every 5 minutes so that it doesn’t overbake.

Improvements:

• Serve this cake with beer. Preferably the same one you used to make it with.
• I used a Traditional Bundt Pan for this cake. However, you could also use a smaller decorative Bundt pan as well.
• After you drizzle the cake, garnish it with finely chopped pecans or walnuts.

Print

Yum

Cranberry & Beer Breakfast Bundt Cake

Ingredients:

Cake:
• 3/4 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Granulated Sugar
• 3 Eggs
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Vanilla Extract
• Zest of 1 Orange
• 2 1/2 Cups All-Purpose Flour
• 3/4 Cup Beer
• 1/3 Cup Whole Berry Cranberry Sauce
Glaze:
• 1/4 Cup Whole Berry Cranberry Sauce
• 2 Tablespoons Beer
• 1 Tablespoon Honey
Drizzle:
• 1/2 Cup Powdered Sugar
• 1 Tablespoon Freshly Squeezed Orange Juice

Directions:

Cake:
1. Preheat oven to 325 degrees.
2. Cream the butter and sugar together on medium speed for 3 minutes.
3. Add each egg one at a time, mixing 30 seconds after the addition of each egg.
4. Add the salt, vanilla, and orange zest; mix for 1 minute.
5. Using a silicone spatula, fold the flour into the cake batter until just incorporated.
6. Fold the beer into the cake batter until just incorporated.
7. Spread half of the cake batter into a greased and floured Bundt pan, place a ring of cranberry sauce in the middle of the batter, and then top with the remaining cake batter and carefully even it out.
8. Bake for 35 to 45 minutes, or until a knife comes out clean.
9. Allow the cake to cool for 15 minutes before inverting it onto a baking rack.
Glaze:
10. Place all of the ingredients into a microwave-safe bowl.
11. Microwave for 30 seconds and then stir to combine.
12. Brush the liquid over the entire cake and then arrange the remaining cranberries on top of the cake.
Drizzle:
13. Sift the powdered sugar into a small bowl.
14. Add the orange juice, whisk until smooth, and then drizzle over the glazed cake.

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I’ll be joining the Fiesta Friday Link Party (Hosts – Cooking with Aunt JuJu & Spades, Spatulas & Spoons)and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

• Boston Cream Mini Bundts from Patty’s Cake
• Brown-Sugar Ripple Buttermilk Bundt Cake from All That’s Left Are The Crumbs
• Bundt cake de platano from La mejor manera
• Chili Cheese Corn Dog Bundt from Food Lust People Love
• Chocolate Coffee Bundt Cake with Espresso Glaze from Cookaholic Wife
• Chocolate Guinness Bundt Cake with Cheesecake Filling from Nunca es demasiado dulce
• Chocolate, Walnut and Prune Bundt Cake from katin špajz
• Cranberry & Beer Breakfast Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cranberry Pound Cake from Palatable Pastime
• Giant Party Sub Bundt from Making Miracles
• Lemon and Praline Cold Bundt Cake from Bizcocheando
• Maple Bundt with Cinnamon Glaze from Sweet Sensations
• Orange Cranberry Bundt from A Day in the Life on the Farm
• Yellow Vanilla Bundt Cake with Hot Fudge Sauce from Tartacadabra
• Yogurt Bundt Cake from Sneha’s Recipe

The post Cranberry & Beer Breakfast Bundt Cake – #BundtBakers appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

GobbleGobbleGobble Day is almost here y’all, and if you’re anything like me, perhaps you’re thrilled to not be stuck with cooking a crazy over-the-top super elaborate meal for your friends and family. Nope, no sir, no how, no way. Thankfully, I’m simply in charge of showing up with deviled eggs, gravy, and perhaps a little something sweet to finish things off. Not too bad. I think I can manage that. Although I have to say, if it was up to me, I might just consider ditching the turkey, stuffing, and pumpkin pie altogether and trying something new and untraditional this year. I could easily be satisfied with a big ol’ bowl of turkey chili, a straight from the oven warm buttery biscuit, and a sweet chocolate-studded pumpkin cookie. What about you? Could you give up the turkey? Could you survive without the after feast food coma?

Deviled Eggs

Simple Sun-Dried Tomato Deviled Eggs

Salt and Pepper Sweet Pickle Deviled Eggs

Bread

Southern Honey Drenched Jalapeño Cornbread

Easy, Flaky Breakfast Biscuits

Soup

Apple & Honey Sweet Potato Turkey Chili

Cozy Winter Sweet Potato & Thyme Soup

Poultry 

Turkey Meatballs in Spicy Beer Marmalade Sauce

Chicken Enchilada Stuffed Acorn Squash

Cranberry

Tequila Lime Cranberry Sauce

Cranberry & Beer Breakfast Bundt Cake

Pumpkin

Pumpkin Chocolate Chip Granola Cookies

Pumpkin Chocolate Whoopie Cookies

The post Last-Minute Thanksgiving Recipe Ideas – 2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Well y’all, it’s that time of year again. The time when we all gain several extra layers of fluffy weight because we eat a few too many holiday cookies and can’t seem to drag ourselves away from the food buffet while attending several festive holiday parties. Oh well, that’s what New Year’s Resolutions are for. In the meantime, let’s just fill our belly’s with yummy snacks, sweet treats, crab dip sliders, and cheese balls shaped like snowmen.

Holiday Recipes

Sugar Plums – Savory Moments

2 Ingredient Peanut Butter Cup Cookies – The Cooking Actress

Snowman Blue Cheese Ball – The Spiffy Cookie

Christmas Stollen Wreath – Pies and Plots

Iced Cocoa Cut Out Cookies – Kelly Lynn’s Sweets & Treats

Hawaiian Meets Cajun Crab Dip Sliders – Faith, Hope, Love, & Luck

Cantucci (Almond Biscotti) – The Pajama Chef

This month’s recipe round up was brought to you by:

Savory Moments | The Cooking Actress | The Spiffy Cookie | Pies and Plots | Kelly Lynn’s Sweets & Treats | Faith, Hope, Love, & Luck | The Pajama Chef

Pin this to your meal planning board for easy access all month long!

The post December 2017 Monthly Meal Plan appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

It’s a big day here at Faith, Hope, Love, & Luck. Not only is it the beginning of #ChristmasCookiesWeek but it’s also the day that I share my recipe for the #FBLCookieExchange with ya’ll. What does that mean for you? It means that not only do you get the opportunity to see my amazing Crystallized Gingerbread Chocolate Chip Cookie recipe, but you also get to see the cookie recipes from several other amazing food bloggers as well.

#ChristmasCookiesWeek is an event I am taking part in with several other food bloggers. We’ll be sharing cookie recipes each day of this week, which are perfect for your holiday cookie exchange, swap, or platter. Nielsen-Massey, our #ChristmasCookiesWeek sponsor, is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water. Make sure to enter the contest below, for your chance to win this great prize package from Nielsen-Massey.

The #FBLCookieExchange is an event I first took part in last year when I made these Sugar Plum Fairy Holiday Cookies. After making a holiday donation to one of two selected charities, each participating food blogger is tasked with sending a dozen of their freshly baked cookies to three different pre-chosen food bloggers, and in return, they each receive a dozen cookies from three other pre-chosen food blogger participants. Pictured below are the delicious cookies I received this year in the cookie exchange.

Cranberry Bliss Cookies from The Emotional Baker

Gingerbread Thumbprint Cookies from Fantastical Sharing of Recipes

Mint Cheesecake Cookies from Cook with 5 Kids

Now, let’s talk a little about these cookies. When it comes to cookies, I typically may eat one or two of them and then I’m out. I pretty much always eat one cookie just to make sure that they are actually edible and then I give the rest of them away. With these cookies, I just couldn’t keep myself from coming back for more. I swear, I think I ate half of the batch all by myself. It’s probably a good thing that I had to send the other half to my lucky cookie exchange recipients. If you’re looking for a cookie that everyone will totally fall in love with, this is the one y’all.

Each day of this week, I’ll be sharing a helpful tip to help y’all totally up your cookie exchange, swap, or platter game. Today’s tip is to always include a recipe along with your cookies when exchanging or swapping them. That way, if the recipient falls head-over-heels in love with your recipe, they will have the recipe on hand to make them for themselves later on. It also doesn’t hurt to include a Christmas tea towel, ornament, or some other little festive gift along with your cookies when sending them. The recipient will think back on your cookies for years to come each time they set eyes on your thoughtful holiday gift.

Ingredients:

• 1 1/2 Cups Unsalted Butter, Room Temperature
• 1/2 Cup Granulated Sugar (Additional for Rolling Cookies)
• 1 Cup Light Brown Sugar, Packed
• 1/2 Cup Molasses
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 4 Teaspoons Baking Soda
• 2 Teaspoons Ground Cinnamon
• 2 Teaspoons Ground Ginger
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 4 Cups All-Purpose Flour
• 1/3 Cup Finely Chopped Crystallized Ginger
• 1 (10-oz.) Bag Semi-Sweet Miniature Chocolate Chips

Directions:

Cookies:

1. In a large mixing bowl, cream the butter and sugars together for 3 minutes on medium speed.
2. Add the molasses; mix 30 seconds.
3. Add each egg one at a time; mix 30 seconds after the addition of each egg.
4. Add the vanilla; mix 30 seconds.
5. Add the baking soda, cinnamon, ground ginger, salt, and black pepper; mix 30 seconds.
6. Add the flour, one cup at a time; mix until just incorporated
7. Use a silicone spatula to fold the chopped crystallized ginger and the chocolate chips into the cookie batter.
8. Refrigerate for 1 hour.

Bake:

1. Preheat oven to 350 degrees.
2. Pour some sugar into a small bowl.
3. Use a cookie scoop to form even amounts of dough, roll them into a ball using the palms of your hands, and then roll each ball in the granulated sugar.
4. Place each sugar-coated cookie onto a Silpat or parchment paper-lined baking sheet.
5. Bake for 9 minutes.
6. Carefully transfer the cookies to a baking rack to cool completely before storing.

Suggestions:

• This recipe will yield approximately 5 dozen cookies.
• When adding the crystallized sugar and chocolate chips, you will have to use your muscles to make sure that they are evenly incorporated.
• These cookies will spread some but not too much. You can easily place twelve cookies on each baking sheet.
• Store these cookies in an airtight container. Cover them with a piece of wax paper and then place a slice of bread on top of the wax paper. The bread will help to keep the cookies moist.

Improvements:

• Add 1/2-teaspoon of ground cloves to the cookie batter.
• Before baking, press a few extra pieces of finely chopped crystallized ginger on top of each cookie.
• If you plan to mail these cookies, I suggest using a Sistema Storage Container to package them in. These food-safe containers are airtight, durable, and I absolutely adore them. Not only will they protect the cookies during travel but their recipient will be able to use them in the future for food storage.
• Instead of placing chocolate chips in the cookies, melt the chips with a little bit of vegetable shortening and then dip half of each cookie in the melted chocolate.

Print

Yum

Crystallized Gingerbread Chocolate Chip Cookies

Ingredients:

• 1 1/2 Cups Unsalted Butter, Room Temperature
• 1/2 Cup Granulated Sugar (Additional for Rolling Cookies)
• 1 Cup Light Brown Sugar, Packed
• 1/2 Cup Molasses
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 4 Teaspoons Baking Soda
• 2 Teaspoons Ground Cinnamon
• 2 Teaspoons Ground Ginger
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 4 Cups All-Purpose Flour
• 1/3 Cup Finely Chopped Crystallized Ginger
• 1 (10-oz.) Bag Semi-Sweet Miniature Chocolate Chips

Directions:

Cookies:
1. In a large mixing bowl, cream the butter and sugars together for 3 minutes on medium speed.
2. Add the molasses; mix 30 seconds.
3. Add each egg one at a time; mix 30 seconds after the addition of each egg.
4. Add the vanilla; mix 30 seconds.
5. Add the baking soda, cinnamon, ground ginger, salt, and black pepper; mix 30 seconds.
6. Add the flour, one cup at a time; mix until just incorporated
7. Use a silicone spatula to fold the chopped crystallized ginger and the chocolate chips into the cookie batter.
8. Refrigerate for 1 hour.
Bake:
9. Preheat oven to 350 degrees.
10. Pour some sugar into a small bowl.
11. Use a cookie scoop to form even amounts of dough, roll them into a ball using the palms of your hands, and then roll each ball in the granulated sugar.
12. Place each sugar-coated cookie onto a Silpat or parchment paper-lined baking sheet.
13. Bake for 9 minutes.
14. Carefully transfer the cookies to a baking rack to cool completely before storing.

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Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

#FLBCookieExchange

To take part in the #FBLCookieExchange, each blogger was asked to make a donation to one of the two charities below in order to spread the love this holiday season. Please consider making your own donation to help these two worthy causes this holiday season.

• No Kid Hungry is an organization dedicated to ending childhood hunger. They believe no child should go to bed hungry. CLICK HERE to sponsor a meal for a child in need!
• RescuesForJoJo is an organization which was founded to help rescue shelter dogs in need. They focus on shelter “undesirables;” medically fragile, injured, abused, and breed or color specific dogs who would, otherwise, be looked over and euthanized through no fault of their own. CLICK HERE to donate and help save a dog in need.

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#ChristmasCookiesWeek

a Rafflecopter giveaway

Click on the links below to check out other festive #ChristmasCookiesWeek recipes.

• Alfajores (Dulce de Leche Sandwich Cookies) by Caroline’s Cooking
• Candy Cane Tassies by Cindy’s Recipes and Writings
• Cranberry White Chocolate Chip Cookies by The Bitter Side of Sweet
• Crystallized Gingerbread Chocolate Chip Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Dutch Speculaas Cookies by Palatable Pastime
• Easy Sugar Cookies by Bear & Bug Eats
• Empire Cookies by Red Cottage Chronicles
• Gingerbread Gooey Butter Cookies by Making Miracles
• Gingerbread Men Cookies by The Freshman Cook
• Graham Cracker Chocolate Chip Cookies by Books n Cooks
• Holiday Sugar Sprinkle Butter Cookies by Family Around the Table
• Italian Rainbow Cookies by Everyday Eileen
• Loaded Festive Chocolate Chip Cookies by Daily Dish Recipes
• Makrut Macaroons by Culinary Adventures with Camilla
• Mocha Filled Sandwich Cookies by Jolene’s Recipe Journal
• Oatmeal Raisin Peanut Butter Chocolate Chip Cookies by A Kitchen Hoor’s Adventures
• Pecan Caramel Turtle Bars by Tip Garden
• Pepparkakor (Swedish Ginger Cookies) by The Redhead Baker
• Peppermint Candy Canes by Karen’s Kitchen Stories
• Peppermint Crinkle Cookies by Strawberry Blondie Kitchen
• Peppermint Macarons by House of Nash Eats
• Peppermint Mocha Shortbread Cookies by Cooking with Carlee
• Peppermint Shortbreads by A Day in the Life on the Farm
• Pistachio Wedding Cookies by Soulfully Made
• Raspberry Filled Coconut Snowflakes by Making The Most of Naptime
• Raspberry Thumbprint Cookies by Simple And Savory
• Rum Logs by Corn, Beans Pigs and Kids
• Vanilla Bean Pizzelles by Love and Confections
• White Chocolate Dipped Ginger Cookies by Kate’s Recipe Box

Make sure to come back each day of this week to see more great Faith, Hope, Love, & Luck #ChristmasCookiesWeek recipes.

Day 1: Crystallized Gingerbread Chocolate Chip Cookies

The post Crystallized Gingerbread Chocolate Chip Cookies #ChristmasCookiesWeek #FBLCookieExchange appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Wow, it’s hard to believe that it’s the month of December already. Am I the only one caught ill-prepared? I haven’t wrapped a single gift, put up our live Christmas tree, or even thought about what to get B.O.B. Bob from Santa. I have a feeling this month is going to pass by way too quickly and that I will be a step or two behind every single moment, minute, hour, and day. In the meantime, why I’m procrastinating and avoiding anything having to do with wrapping paper, I’ll share my favorite recipe from last month with ya’ll.

This Cranberry & Beer Breakfast Bundt Cake helped both B.O.B. Bob and me survive for over a week during the month of November. We pretty much ate it for breakfast, lunch, and dinner. We had it with eggs, we had it with soup, heck, we even had it straight up as dessert. The best thing about this cake was that we never grew tired of it. Dare I say, it actually got better and better each day. Somehow it grew moister as each day passed. I do believe that this cranberry and beer-infused breakfast cake was a Christmas miracle.

You can find the original recipe for this Cranberry & Beer Breakfast Bundt Cake HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.

Print

Yum

Cranberry & Beer Breakfast Bundt Cake

Ingredients:

Cake:
• 3/4 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Granulated Sugar
• 3 Eggs
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Vanilla Extract
• Zest of 1 Orange
• 2 1/2 Cups All-Purpose Flour
• 3/4 Cup Beer
• 1/3 Cup Whole Berry Cranberry Sauce
Glaze:
• 1/4 Cup Whole Berry Cranberry Sauce
• 2 Tablespoons Beer
• 1 Tablespoon Honey
Drizzle:
• 1/2 Cup Powdered Sugar
• 1 Tablespoon Freshly Squeezed Orange Juice

Directions:

Cake:
1. Preheat oven to 325 degrees.
2. Cream the butter and sugar together on medium speed for 3 minutes.
3. Add each egg one at a time, mixing 30 seconds after the addition of each egg.
4. Add the salt, vanilla, and orange zest; mix for 1 minute.
5. Using a silicone spatula, fold the flour into the cake batter until just incorporated.
6. Fold the beer into the cake batter until just incorporated.
7. Spread half of the cake batter into a greased and floured Bundt pan, place a ring of cranberry sauce in the middle of the batter, and then top with the remaining cake batter and carefully even it out.
8. Bake for 35 to 45 minutes, or until a knife comes out clean.
9. Allow the cake to cool for 15 minutes before inverting it onto a baking rack.
Glaze:
10. Place all of the ingredients into a microwave-safe bowl.
11. Microwave for 30 seconds and then stir to combine.
12. Brush the liquid over the entire cake and then arrange the remaining cranberries on top of the cake.
Drizzle:
13. Sift the powdered sugar into a small bowl.
14. Add the orange juice, whisk until smooth, and then drizzle over the glazed cake.

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Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

The post First Monday Favorites – December 2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Happy holidays y’all; hopefully, you haven’t yet gone too psycho-holiday-crazy trying to decide what to get all of your friends, neighbors, and co-workers for Christmas this holiday season without totally breaking the bank or winning the lotto. I know that many of you may be considering giving the gift of cookies this year, so I’m here this week, during #ChristmasCookiesWeek, to give you several helpful tips to help totally up your cookie exchange, swap, or platter game. After all, this is the perfect time of year to experiment when baking. Who doesn’t love a cookie or two while they’re waiting for Santa to fit his fat tuckus down the chimney?

Today’s tip is that when making several different types of cookies, you should try to include a variety of cookie textures. Not everyone likes soft pillowy cookies and not everyone likes hard crunchy cookies. In general, I find that people like variety. These Cranberry Orange Cookies are a perfect example of a cookie with loads and loads of texture. Between the crunchy oats, buttery crumbly cookie, chewy cranberries, white chocolate chips, and punch of orange flavor, this cookie could easily find a welcome home on any cookie tray.

Ingredients:

• 1 1/2 Cups Light Brown Sugar, Packed
• 12 Tablespoons Unsalted Butter, Room Temperature
• 1 Whole Egg
• 1 Egg Yolk
• Zest of 2 Oranges
• 1 Tablespoon Fresh Orange Juice
• 1 Tablespoon Vanilla Extract
• 2 Cups Old Fashioned Oats
• 1 1/4 Cups All-Purpose Flour
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Soda
• 1 (11-oz.) Package White Chocolate Chips
• 1 Cup Dried Cranberries

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, cream the sugar and butter together on medium speed for 3 minutes.
3. Add the whole egg and egg yolk; mix for 1 minute.
4. Add the orange zest, juice, and vanilla; mix for 1 minute.
5. In a medium bowl, whisk together the oats, flour, salt and baking soda.
6. Stir the dry ingredients into the wet ingredients with a silicone spatula, until just incorporated.
7. Fold the white chocolate chips and dried cranberries into the cookie dough and then use a cookie scoop to scoop out the cookie dough onto a Silpat or parchment paper-lined baking sheet.
8. Bake for 10 minutes.
9. Allow the cookies to cool for 3 minutes before removing them to a baking rack to finish cooling completely.

Suggestions:

• This recipe will yield approximately 3 to 4 dozen cookies.
• These cookies will spread when baking, so don’t place more than 12 on a cookie sheet at one time.
• Garnish the top of each cookie with a few extra dried cranberries or chocolate chips before baking.

Improvements:

• Replace the white chocolate chips with semi-sweet or milk chocolate chips.
• A Silicone Cookie Spatula will help you easily remove cookies from baking sheets without damaging them.
  
• Using a Silpat Non-Stick Silicone Baking Mat to bake these cookies is highly suggested.
  
• Add sliced almonds to the cookie batter.

Print

Yum

Cranberry Orange Cookies

Ingredients:

• 1 1/2 Cups Light Brown Sugar, Packed
• 12 Tablespoons Unsalted Butter, Room Temperature
• 1 Whole Egg
• 1 Egg Yolk
• Zest of 2 Oranges
• 1 Tablespoon Fresh Orange Juice
• 1 Tablespoon Vanilla Extract
• 2 Cups Old Fashioned Oats
• 1 1/4 Cups All-Purpose Flour
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Soda
• 1 (11-oz.) Package White Chocolate Chips
• 1 Cup Dried Cranberries

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, cream the sugar and butter together on medium speed for 3 minutes.
3. Add the whole egg and egg yolk; mix for 1 minute.
4. Add the orange zest, juice, and vanilla; mix for 1 minute.
5. In a medium bowl, whisk together the oats, flour, salt and baking soda.
6. Stir the dry ingredients into the wet ingredients with a silicone spatula, until just incorporated.
7. Fold the white chocolate chips and dried cranberries into the cookie dough and then use a cookie scoop to scoop out the cookie dough onto a Silpat or parchment paper-lined baking sheet.
8. Bake for 10 minutes.
9. Allow the cookies to cool for 3 minutes before removing them to a baking rack to finish cooling completely.

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Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

#ChristmasCookiesWeek

Click on the links below to check out other festive #ChristmasCookiesWeek recipes.

• Almond Joy No Bake Cookies by Jonesin’ For Taste
• Chocolate Almond Biscotti by Kate’s Recipe Box
• Cranberry Eggnog Biscotti by The Redhead Baker
• Cranberry Orange Cookies by Faith, Hope, Luck, and Love Survive Despite a Whiskered Accomplice
• Cream Cheese Cookie Cups by Making the Most of Naptime
• Double Chocolate Peppermint Cookies by Family Around the Table
• Double Dipped Chocolate Peanut Butter Cookies by A Day in the Life on the Farm
• Eggnog Cookies by The Freshman Cook
• Foolproof Holiday Cookies by Karen’s Kitchen Stories
• Gingerbread Crinkle Cookies by Daily Dish Recipes
• Gingered Lemon Drops by The Frugal Pantry
• Lemon Pizzelle Della Sondra by Girl Abroad
• Mint Chocolate Madeleines by Culinary Adventures with Camilla
• Peanut Butter Fudge Cookies by Soulfully Made
• Peppermint Macaroons by A Kitchen Hoor’s Adventures
• Raspberry Almond Shortbread Thumbprint Cookies by Making Miracles
• Salted Caramel Oatmeal Cookies by Palatable Pastime
• Toffee Pecan Shortbread Cookies by House of Nash Eats
• White Chocolate Decorated Ginger Crinkles by Love and Confections

Make sure to come back each day of this week to see more great Faith, Hope, Love, & Luck #ChristmasCookiesWeek recipes.

Day 1: Crystallized Gingerbread Chocolate Chip Cookies

Day 2: Cranberry Orange Cookies

The post Cranberry Orange Cookies #ChristmasCookies appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

How do you take an ordinary run of the mill cookie and turn it into something heavenly, without a whole lot of inconvenience or added effort? You simply drizzle a glaze on top. Yes, it’s really that simple. So simple in fact, that I almost feel guilty using it as my third #ChristmasCookiesWeek tip on how to up your holiday cookie baking game. Not only will a glaze make a cookie look prettier but it will also help sprinkles, sanding sugar, or nuts stay in place on a cookie.

For these Heavenly Almond Cookies, I made a simple glaze using a bit of eggnog, after all, it’s that time of year when I seem to almost always have some on hand. Glug, glug. However, if eggnog’s not your thing, you could just as easily use milk, heavy whipping cream, half and half, chocolate milk, water, orange juice, or lemon juice to do the exact same thing. The advantage to using eggnog is that it actually has a lovely flavor already, so it’s like you’re getting all of that extra flavor for free.

So, the next time you’re trying to impress everyone with your cookie swap, cookie exchange, or cookie tray skills, don’t be afraid to try using a glaze. A cup of powdered sugar and a little liquid can do wonders for an otherwise boring cookie. Also, when it comes to decorating, don’t forget that you can always experiment with food coloring, sanding sugars, sea salt, nuts, or sprinkles. I mean, really y’all, who could say no a cookie decoratively topped with almonds and sea salt? I know I couldn’t.

Ingredients:

Cookies:

• 1 Cup Unsalted Butter, Room Temperature
• 3/4 Cup Granulated Sugar
• 1/2 Teaspoon Almond Extract
• 1/2 Teaspoon Vanilla Extract
• 2 Cups All-Purpose Flour
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Kosher Salt

Almonds & Glaze

• 1/2 Cup Sliced Almonds
• 1 Cup Powdered Sugar
• 6 Teaspoons Eggnog
• 2 Teaspoons Almond Extract
• Fleur de Sel or Finely Crushed Sea Salt

Directions:

Cookies:

1. Preheat oven to 400 degrees.
2. In a large bowl, cream the butter and sugar together for 3 minutes on medium speed.
3. Add the extracts; mix for 1 minute.
4. In a small bowl, whisk or sift together the flour, baking powder, and salt.
5. On low speed, slowly add the flour mixture into the wet ingredients a little bit at a time until just incorporated.
6. Roll the dough into 1-inch balls and place them on a Silpat or parchment paper-lined baking sheet.
7. Use the bottom of a glass to slightly flatten each cookie.
8. Bake for 7 minutes.
9. Allow the cookies to cook for at least a half an hour on a baking rack.

Almonds & Glaze:

1. Top each cookie with a small pile of sliced almonds.
2. In a small bowl, whisk together the powdered sugar, eggnog, and almond extract, until completely smooth.
3. Use a fork to drizzle the glaze onto each cookie.
4. Sprinkle the top of each cookie lightly with a dusting of Fleur de Sel or finely crushed sea salt.
5. Allow the glaze to set before storing the cookies between sheets of wax paper in an airtight container.

Suggestions:

• This recipe will yield approximately 2 1/2 dozen cookies.
• Be careful not to overbake these cookies.
• Don’t go too crazy with the sea salt on these cookies; a little goes a long way.
• If the bottom of the glass you are using to flatten the cookies with keeps sticking to the cookies, try greasing it with a tiny bit of butter.

Improvements:

• If you don’t have eggnog on hand, you can replace it with milk, heavy cream, or half and half.
• Try using Nielsen-Massey Pure Almond Extract in this Christmas cookie recipe.
• Replace the almond extract in this recipe with lemon, orange, or coconut extract.
• Instead of using Fleur de Sel or sea salt, use some of this Gold Pearlized Sprinkles Mix to decorate your cookies.
• Roll each cookie dough ball in granulated sugar before placing it onto the cookie sheet and flattening it with the bottom of a glass.

Print

Yum

Heavenly Almond Cookies #ChristmasCookies #FoodieExtravaganza

Ingredients:

Cookies:
• 1 Cup Unsalted Butter, Room Temperature
• 3/4 Cup Granulated Sugar
• 1/2 Teaspoon Almond Extract
• 1/2 Teaspoon Vanilla Extract
• 2 Cups All-Purpose Flour
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Kosher Salt
Almonds & Glaze
• 1/2 Cup Sliced Almonds
• 1 Cup Powdered Sugar
• 6 Teaspoons Eggnog
• 2 Teaspoons Almond Extract
• Fleur de Sel or Finely Crushed Sea Salt

Directions:

Cookies:
1. Preheat oven to 400 degrees.
2. In a large bowl, cream the butter and sugar together for 3 minutes on medium speed.
3. Add the extracts; mix for 1 minute.
4. In a small bowl, whisk or sift together the flour, baking powder, and salt.
5. On low speed, slowly add the flour mixture into the wet ingredients a little bit at a time until just incorporated.
6. Roll the dough into 1-inch balls and place them on a Silpat or parchment paper-lined baking sheet.
7. Use the bottom of a glass to slightly flatten each cookie.
8. Bake for 7 minutes.
9. Allow the cookies to cook for at least a half an hour on a baking rack.
Almonds & Glaze:
10. Top each cookie with a small pile of sliced almonds.
11. In a small bowl, whisk together the powdered sugar, eggnog, and almond extract, until completely smooth.
12. Use a fork to drizzle the glaze onto each cookie.
13. Sprinkle the top of each cookie lightly with a dusting of Fleur de Sel or finely crushed sea salt.
14. Allow the glaze to set before storing the cookies between sheets of wax paper in an airtight container.

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Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

#ChristmasCookies

Click on the links below to check out other festive #ChristmasCookiesWeek recipes.

• Cardamom Shortbread by Culinary Adventures with Camilla
• Chocolate Coconut Almond Dipped Shortbread by Making the Most of Naptime
• Big and Chewy Chocolate Mint Chip Cookies by Cooking with Carlee
• Chocolate Oreo Peppermint Cake Mix Cookies by Soulfully Made
• Chocolate Sugar Cookie Recipe by Making Miracles
• Christmas Sprinkle Cookies by Books n Cooks
• Chunky Cranberry Double Chip Cookies by Family Around the Table
• Coconut Cherry Snowballs by Red Cottage Chronicles
• Coffee Shortbread Cookies by A Kitchen Hoor’s Advenutres
• Double Chocolate Nutella Sandwich Cookies by House of Nash Eats
• Eggnog Cookies by Caroline’s Cooking
• Frosted Eggnog Cookies by A Day in the Life on the Farm
• Grandma’s Gingersnap Cookies by Tip Garden
• Grinch Cookies by Strawberry Blondie Kitchen
• Heavenly Almond Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Red Velvet Whoopie Pies by The Freshman Cook
• Thin Mint Crinkle Cookies by Bear & Bug Eats
• Norwegian Chocolate Chip Cookies by Jolene’s Recipe Journal
• Opa’s Chocolate Chip Cookies by Kate’s Recipe Box
• Rudolph Reindeer Cookies by Everyday Eileen
• Snow Kisses by Cindy’s Recipes and Writings
• Snowflake Cookies by The Redhead Baker
• Toffee Chocolate Chip Cookies by The Bitter Side of Sweet

#FoodieExtravaganza

Make sure to check out the many other great #FoodieExtravaganza recipes below. This “Eggnog!” event was hosted by Cookaholic Wife.

• Eggnog Cookies by Caroline’s Cooking
• Eggnog Cheesecake by Karen’s Kitchen Stories
• Heavenly Almond Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Eggnog Tasting + A Classic Recipe by Culinary Adventures with Camilla
• Eggnog Loaf by Passion Kneaded
• Alcohol Free Eggnog by Sneha’s Recipes
• Frosted Eggnog Cookies by A Day in the Life on the Farm
• Cinnamon Streusel Eggnog Coffeecake by Food Lust People Love
• Vegan Eggnog by Cookaholic Wife

  Make sure to come back each day of this week to see more great Faith, Hope, Love, & Luck #ChristmasCookiesWeek recipes.

Day 1: Crystallized Gingerbread Chocolate Chip Cookies

Day 2: Cranberry Orange Cookies

Day 3: Heavenly Almond Cookies

The post Heavenly Almond Cookies #ChristmasCookies #FoodieExtravaganza appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Our generous #ChristmasCookiesWeek sponsor, Nielsen-Massey, recently gifted me with a bottle of Pure Chocolate Extract to help inspire a unique and flavorful Christmas cookie recipe. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of our sponsors.

Besides choosing cookies with different textures and using a glaze to enhance the taste and the appearance of a cookie, what else can you do to up your holiday cookie swap, cookie exchange, or cookie tray game? Why not experiment with flavorings and extracts to transform classic Christmas cookies into something just a little bit different?

I think we can all agree that Chocolate Crinkle Cookies are an all-time Christmas fave for most people. Don’t ask me why they only seem to come out at Christmas time, but that just seems to be how things go with this sugary snow-covered holiday favorite. By adding a touch of cinnamon and spice to this traditional chocolate holiday treat, it’s fairly simple to transform a classic cookie recipe into something entirely different.

In addition to adding a little spice, a touch of Chocolate Extract also helps to bring out the rich chocolate flavor in this cookie. So y’all, here’s the thing you need to know about chocolate extract, on its own in a recipe without chocolate, it doesn’t really do that much, however, when combined with actual chocolate in a recipe, it truly does enhance the chocolate flavor in the best way possible.

Don’t be afraid to keep a few extracts or flavorings on hand in your pantry. A 1/2-teaspoon to 1-teaspoon is usually all it takes to make a difference you can taste, which pretty much won’t have any effect on the integrity of most cookie, cake, or pastry recipes. In addition, don’t be afraid to toss a little bit of that extract into your cookie glaze as well. It’s a great way to easily add some zing to your traditional holiday favorites.

Ingredients:

• 3/4 Cup Granulated Sugar
• 1/4 Cup Canola Oil
• 2 Eggs
• 1 Teaspoon Chocolate Extract
• 1/2 Teaspoon Vanilla Extract
• 1 Cup All-Purpose Flour
• 1/2 Cup Unsweetened Cocoa Powder
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Chipotle
• 1/4 Teaspoon Kosher Salt
• 1/2 Cup Miniature Chocolate Chips
• Powdered Sugar

Directions:

Cookies:

1. Place the sugar and oil in a large bowl and cream together on medium speed for 3 minutes.
2. Add each egg, one at a time; mix 30 seconds after the addition of each egg.
3. Add the extracts; mix for 30 seconds.
4. In a medium bowl, whisk together the flour, cocoa, baking powder, cinnamon, chipotle, and salt.
5. Using a spatula, slowly stir the dry ingredients into the wet ingredients until just incorporated.
6. Fold the miniature chocolate chips into the cookie dough.
7. Place the dough onto a piece of plastic wrap, wrap tightly, and then refrigerate for at least 2 hours.

Baking:

1. Preheat oven to 350 degrees.
2. Fill a small bowl with powdered sugar.
3. Roll the dough into 1-inch balls using your hands and then roll each ball in the powdered sugar to coat.
4. Place each cookie ball on a Silpat or parchment paper-lined baking sheet and then bake for 10 minutes.
5. Allow the cookies to cool for 5 minutes before removing them to a baking rack to finish cooling completely.

Suggestions:

• This cookie dough will be very sticky. You may want to wash your hands after rolling half of the cookies to make rolling them a little bit easier.
• If you don’t have chocolate extract on hand, you can replace it with additional vanilla extract.
• This recipe will yield approximately 2 dozen cookies.

Improvements:

• Roll each cookie ball in finely grated coconut instead of powdered sugar.
• Use Nielsen-Massey Pure Chocolate Extract in this festive Christmas cookie recipe.
• Add finely chopped almonds to the cookie dough.

Print

Yum

Mexican Chocolate Chip Crinkle Cookies #ChristmasCookies

Ingredients:

• 3/4 Cup Granulated Sugar
• 1/4 Cup Canola Oil
• 2 Eggs
• 1 Teaspoon Chocolate Extract
• 1/2 Teaspoon Vanilla Extract
• 1 Cup All-Purpose Flour
• 1/2 Cup Unsweetened Cocoa Powder
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Chipotle
• 1/4 Teaspoon Kosher Salt
• 1/2 Cup Miniature Chocolate Chips
• Powdered Sugar

Directions:

Cookies:
1. Place the sugar and oil in a large bowl and cream together on medium speed for 3 minutes.
2. Add each egg, one at a time; mix 30 seconds after the addition of each egg.
3. Add the extracts; mix for 30 seconds.
4. In a medium bowl, whisk together the flour, cocoa, baking powder, cinnamon, chipotle, and salt.
5. Using a spatula, slowly stir the dry ingredients into the wet ingredients until just incorporated.
6. Fold the miniature chocolate chips into the cookie dough.
7. Place the dough onto a piece of plastic wrap, wrap tightly, and then refrigerate for at least 2 hours.
Baking:
8. Preheat oven to 350 degrees.
9. Fill a small bowl with powdered sugar.
10. Roll the dough into 1-inch balls using your hands and then roll each ball in the powdered sugar to coat.
11. Place each cookie ball on a Silpat or parchment paper-lined baking sheet and then bake for 10 minutes.
12. Allow the cookies to cool for 5 minutes before removing them to a baking rack to finish cooling completely.

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*Some affiliate links can be found in this post.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water. a Rafflecopter giveaway

#ChristmasCookiesWeek

Click on the links below to check out other festive #ChristmasCookiesWeek recipes.

• Caramel-Stuffed Snickerdoodles by The Redhead Baker
• Chocolate Cake Mix Christmas M&M Cookies by Family Around the Table
• Chocolate Chip Mint Cookies by A Day in the Life on the Farm
• Chocolate Peanut Butter Swirl Cookies by Frugal Pantry
• Coffee-Kissed Pizzelle by Culinary Adventures with Camilla
• Dark Chocolate Dipped Orange Biscotti by Making the Most of Naptime
• Frosted Peppermint Sugar Cookies by My Southern Sweet Tooth
• Gingerdoodles by Making Miracles
• Ginger Chocolate Chip Cookies by Kate’s Recipe Box
• Mexican Chocolate Chip Crinkle Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Pignoli Cookies by Love and Confections
• Peppermint Macaroons by A Kitchen Hoor’s Adventures
• Place Setting Sugar Cookies by The Freshman Cook
• Santa’s Chocolate Chip Cookies by Soulfully Made
• Santa’s Thumbprint Cookies by Cindy’s Recipes and Writings

Make sure to come back each day of this week to see more great Faith, Hope, Love, & Luck #ChristmasCookiesWeek recipes.

Day 1: Crystallized Gingerbread Chocolate Chip Cookies

Day 2: Cranberry Orange Cookies

Day 3: Heavenly Almond Cookies

Day 4: Mexican Chocolate Chip Crinkle Cookies

The post Mexican Chocolate Chip Crinkle Cookies #ChristmasCookies appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Welcome to the Friday Frenzy, the best food and craft link party on the web. Why is it the best?

1. When you link your favorite posts to the Friday Frenzy, your posts will be seen across 9 blogs for NINE TIMES the exposure.
2. We ask all linkers to pin the featured posts of the week for even more exposure.
3. Our host bloggers are all part of an inclusive support group on Facebook. We welcome all bloggers big or small and we actively promote other bloggers, so bring on your best links.

Please Follow Your Hosts:

• Laura Little House Big Alaska | Twitter | Instagram | Facebook
• Rachel Tramplingrose | Twitter | Instagram | Facebook
• Amy Savory Moments | Twitter | Instagram | Facebook
• Melissa Mel Claire | Twitter I Instagram | Facebook
• Kelly Kelly Lynn’s Sweets & Treats | Twitter | Instagram | Facebook
• Micha Cookin’ Mimi | Twitter | Instagram | Facebook
• Sarah Chef Sarah Elizabeth | Twitter | Instagram | Facebook
• Allison The PinterTest Kitchen | Twitter | Instagram | Facebook
• Colleen Faith, Hope, Love, & Luck | Twitter | Instagram | Facebook

This Week’s Friday Frenzy is Hosted by Chef Sarah Elizabeth:

Hello and welcome to Friday Frenzy! This week I’m your host from Chef Sarah Elizabeth. I just love looking through all the submissions each week and getting so much inspiration. Here are my favorites from last week.

Dark Chocolate Salted Caramel Cheesecake from Read. Eat. Repeat. I have been ordering the salted caramel mocha from Starbucks lately, and this sounds like it’ll be just as rich and tasty.

Chocolate Dipped Rudolph Marshmallows from Cooking with Carlee. You definitely need a festive treat this time of year!

Knit Baby Dress from Lilia Craft Party. How adorable is this little dress?! I am not much of a knitter, but my sister in law is, and I think I’ll be sending some patterns her way…

Don’t forget to add your link below!

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The post Friday Frenzy – 12/08/2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Well hello there. I see you’ve survived #ChristmasCookiesWeek so far, without too much damage. Hopefully, you’ve picked up a few good tips along the way, as well as a few new recipes to up your holiday cookie swap, cookie exchange, or cookie platter game this season. What has been your favorite recipe so far? Was it the Crystallized Ginger Chocolate Chip Cookies I shared for my annual food blogger cookie exchange, the Cranberry Orange Cookies overloaded with white chocolate chips, the Heavenly Almond Cookies using an eggnog glaze, or perhaps the Mexican Chocolate Chip Crinkle Cookies I shared with ya’ll yesterday? I really am curious which cookie each of you liked the best and am truly proud of how wonderful this year’s recipes turned out. I also have absolutely no problem admitting that this Lemon Ginger Crinkle Cookies recipe is one of my faves.

So y’all, I don’t know how many times I’ve heard people say that they hate baking because it’s so precise, that it’s a science, and that they are afraid to mess things up. Not the case. Sure, there are some things in a recipe you don’t want to mess around with, but there are certainly others which really don’t amount to a hill of beans. Pretty much, when it comes to cookie add-ins, you can go hog wild. What do I mean by add-ins? Well, how about chocolate chips, dried fruit, chopped nuts, fresh fruit zest, spices, candy bits, or in this case, crystallized ginger. Now, I’m not saying go ahead and add three bags of chocolate chips to a recipe and it won’t make a difference, or to use three-cups of crystallized ginger, sometimes there is such a thing as too much of a good thing. A good dough to add-ins ration is important, however, when it comes to throwing goodies into your cookie recipe, feel free to experiment. In most cases, common sense will tell you if you’ve gone too far.

Are there some add-ins that just don’t work? Well, yeah, of course there are. You can still use certain items, but you may want to be cautious with the amount you use and the effect they will have on the end result. Marshmallows are a great example of this. A few marshmallows thrown into a cookie will work out for y’all, but if you add too many, watch out, things could get messy, not to mention runny and spread out all over your cookie tray. Dehydrated fruit can also be a problem, due to the fact that it can absorb too much liquid, leaving you with a very dry cookie. So, as you can see, you may need to use a little bit of caution when adding ingredients into a recipe, but in most cases, I think things will work out well for ya’ll in the end. So, don’t be afraid to throw in a few extras. Go crazy. What’s the worse that could happen? I think we’ll all survive a few too many chopped nuts combined with way too many chocolate chips.

Ingredients:

• 1/2 Cup Unsalted Butter, Room Temperature
• 1 Cup Granulated Sugar
• 1 Egg
• 1/2 Teaspoon Vanilla Extract
• 1/4 Teaspoon Lemon Extract
• Zest of 1 Lemon
• 1 Tablespoon Lemon Juice
• 1 1/2 Cups All-Purpose Flour
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Ground Ginger
• 1/4 Teaspoon Baking Powder
• 1/8 Teaspoon Baking Soda
• 1/3 Cup Crystallized Ginger, Finely Chopped
• Powdered Sugar

Directions:

1. Preheat oven to 350 degrees.
2. Cream the butter and granulated sugar together for 3 minutes on medium speed.
3. Add the egg, extracts, zest, and juice; mix for 1 minute.
4. In a medium bowl, whisk together the flour, salt, ground ginger, baking powder, and baking soda.
5. Add the dry ingredients to the wet ingredients and stir with a silicone spatula until just combined.
6. Fold the chopped ginger into the cookie dough.
7. Use a cookie scoop to measure out even amounts of dough, roll them into a ball with the palms of your hands, and then roll them in a small bowl of powdered sugar.
8. Place each sugar-coated cookie onto a Silpat or parchment paper-lined baking sheet and then bake the cookies for 10 minutes.
9. Allow the cookies to cool for 5 minutes before transferring them to a baking rack to finish cooling completely.

Suggestions:

• These cookies will not spread a lot, so you can easily fit at least 12 on a baking sheet.
• While the cookies are cooling, dust them with a little bit of extra powdered sugar to create a snow effect.
• This recipe will yield approximately 2 1/2 dozen cookies.

Improvements:

• Roll the cookies in granulated sugar instead of powdered sugar.
• Use Nielsen-Massey Lemon Extract in this Christmas cookie recipe.
  
• I suggest using a Silpat Silicone Baking Mat when baking these cookies, to help prevent them from over-browning.
• Drizzle the cooled cookies with a little bit of white, milk, or dark chocolate.

Print

Yum

Lemon Ginger Crinkle Cookies #ChristmasCookies

Ingredients:

• 1/2 Cup Unsalted Butter, Room Temperature
• 1 Cup Granulated Sugar
• 1 Egg
• 1/2 Teaspoon Vanilla Extract
• 1/4 Teaspoon Lemon Extract
• Zest of 1 Lemon
• 1 Tablespoon Lemon Juice
• 1 1/2 Cups All-Purpose Flour
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Ground Ginger
• 1/4 Teaspoon Baking Powder
• 1/8 Teaspoon Baking Soda
• 1/3 Cup Crystallized Ginger, Finely Chopped
• Powdered Sugar

Directions:

1. Preheat oven to 350 degrees.
2. Cream the butter and granulated sugar together for 3 minutes on medium speed.
3. Add the egg, extracts, zest, and juice; mix for 1 minute.
4. In a medium bowl, whisk together the flour, salt, ground ginger, baking powder, and baking soda.
5. Add the dry ingredients to the wet ingredients and stir with a silicone spatula until just combined.
6. Fold the chopped ginger into the cookie dough.
7. Use a cookie scoop to measure out even amounts of dough, roll them into a ball with the palms of your hands, and then roll them in a small bowl of powdered sugar.
8. Place each sugar-coated cookie onto a Silpat or parchment paper-lined baking sheet and then bake the cookies for 10 minutes.
9. Allow the cookies to cool for 5 minutes before transferring them to a baking rack to finish cooling completely.

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I’ll be joining the Fiesta Friday Link Party (Hosts – Everyday Healthy Recipes & The Not So Creative Cook) and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

#ChristmasCookiesWeek

Click on the links below to check out other festive #ChristmasCookiesWeek recipes.

• Almond Spice Christmas Wreath Cookies by Karen’s Kitchen Stories
• Black Forest Brownies by Palatable Pastime
• Chewy M&M Cookies by Kate’s Recipe Box
• Chocolate Orange Blossoms by Family Around the Table
• Chocolate Marshmallow Meltaways by Jolene’s Recipe Journal
• Gingerbread Madeleines by Strawberry Blondie Kitchen
• Greek Baklava by House of Nash Eats
• Honningkagehjerter by Culinary Adventures with Camilla
• Lemon Ginger Crinkle Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Lemon Pizzelle Della Sondra by Girl Abroad
• Grandmas Lily’s Thumbprints by A Day in the Life on the Farm
• Mocha Biscotti by Books n’ Cooks
• No Bake Christmas Tree Cookies by Cooking with Carlee
• No-Bake Eggless Chocolate Salami by All That’s Jas
• Oatmeal Chocolate Chip Cookies by Simple and Savory
• Peppermint Meltaway Cookies by Making Miracles
• Peppermint Sandies by Corn, Beans, Pigs and Kids
• Strawberry Cake Mix Cookies by Soulfully Made
• The Old Fashioned Cookie by Making the Most of Naptime
• White Chocolate Oatmeal Raisin Cookies by The Bitter Side of Sweet

Make sure to come back each day of this week to see more great Faith, Hope, Love, & Luck #ChristmasCookiesWeek recipes.

Day 1: Crystallized Gingerbread Chocolate Chip Cookies

Day 2: Cranberry Orange Cookies

Day 3: Heavenly Almond Cookies

Day 4: Mexican Chocolate Chip Crinkle Cookies

Day 5: Lemon Ginger Crinkle Cookies

The post Lemon Ginger Crinkle Cookies #ChristmasCookies appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.