Caramel-Nog Split Second Cookies | Silk Holiday Nogs

A few years ago I started a family tradition of hosting a ladies' cookie party around Christmas time. The idea started out as an attempt at executing a legit cookie exchange, but it turned out I was the only one who was interested in actually baking my contribution rather than picking up some treats from the bakery or grocery store. {Ain't no shame, but I could buy those any old time!}

So, instead of getting all rule-followy and asking everyone to buy -- ahem, bake -- a dozen cookies per guest and blah blah blah, I just omitted the word "Exchange" from the invitation and henceforth hosted a "Cookie Party", where the terminology was vague but the intent was not. There would indeed be cookies and we would for sure party.

So, everyone would come over, sit around and eat cookies at my house. {Sometimes in Christmas pj's, often while working on a festive craft project together, and always with our favorite Christmas tunes playing in the background. It wasn't just a cookie free-for-all, you know.}  We know that's what they all wanted to begin with.

Cookie Parties of years past . Top left: Decorating cookies with my sisters. Top Right: Making salt dough ornaments.
Bottom Left: A platter of cookie goodness. Bottom Right: Me hosting the inaugural Cookie Party.

Anyway, it's a tradition that I look forward to every year {and one that I skipped last year since I had a newborn baby}, but I always like to throw in a little twist to liven it up and keep things fresh.

I haven't had much time to give this year's special touch much thought, and then it came to me: A Nog Bar!

Since we definitely need something to wash down all those cookies with, I thought this would be the perfect idea. Now, classic eggnog is delightful {for most people anyway; it seems to be a polarizing beverage!}, it's also pretty calorie-laden what with all the eggs and nog and such, and with all the cookie-nibbling that goes down at a Cookie Party we've already got our fair share of holiday calories. So, in an effort to lighten things up, I found a great alternative: Silk Nog!

This year Silk Nog comes in its classic soy-based version as well as an almond milk version which I thought was pretty cool and perfect for dairy-free family and friends. And for those of you who still haven't had enough pumpkin this year {really though??}, there's also a Pumpkin Spice rendition! At 80 calories or less per serving, these nogs will give you the flavor of the holidays without the pudge. Can't say the same about the cookies!

As yummy as these nogs are on their own, they're even better when you set out a bunch of toppings and add-ins for your guests to customize their own Nog. You can get as creative as you want, but here are some ideas to get you started:

Nog Toppings Bar

So Delicious CocoWhip

Cocoa Powder

Ground Cinnamon, Nutmeg or Ginger

Gingersnaps/Biscotti/Christmas Cookies

Candied Bacon

Toasted Nuts

Toasted Coconut Flakes

Toffee Bar Bits

Candy Cane Bits

Caramel Sauce

Chocolate Sauce

For the Naughty Elves:

Brandy

Rum

Bourbon

For Garnish:

Cinnamon Sticks

Peppermint Sticks

Rolled Wafer Cookies

*Note: Some of these toppings are heavier than the nog and will sink to the bottom, so I suggest starting off with a dollop of CocoWhip or whipped cream to "catch" the goodies you sprinkle on top!

The possibilities are really endless!

If you're heading to a Cookie Exchange {or just a straight up Cookie Party like mine}, you can bring the Nog in more ways than one with these super easy Caramel Nog Split Second Cookies! The addition of a few tablespoons of Silk Nog to the cookie dough gives these sweet little bites a soft hint of holiday spice, while gooey caramel filling brings it home for the ultimate Christmas cookie.

Whether your family's holiday traditions include cookie baking, craft making or anything in between, these Nog-filled ideas are sure to bring a special touch to your holiday celebrations this year!

For a free digital holiday recipe book, coupons and more, head to Silk's website!

Caramel-Nog Split Second Cookies
Adapted from Olga's Flavor Factory

6 tablespoons butter
1/3 cup sugar
2 tablespoons Silk Nog
1 teaspoon vanilla extract
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 to 1/3 cup caramel sauce* or melted caramels
Optional: Powdered sugar for dusting

1. Preheat the oven to 350 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat and set aside.

2. In the bowl of a stand mixer, cream together the butter and sugar. Add in Silk Nog and vanilla extract and beat until fully combined.

3. In a small bowl, combine the flour, baking powder and salt. Slowly mix it into the butter mixture until a dough forms. Do not overmix.

4. Scoop the dough out onto a lightly floured surface and, with floured hands, knead it a few times to form a ball. Divide the ball into 4 pieces.

5. Roll each piece into a rope, about 10-12 inches long. With the handle of a wooden spoon, create an indentation lengthwise to serve as a well for the caramel. {Try to round off the ends of each rope so to keep the caramel from leaking out during baking.}

6. Carefully pour or spoon the caramel into the well and smooth out. Repeat with all 4 pieces of dough, leaving a few inches between each piece. {They'll spread a bit during baking.} Place in the freezer for about 30 minutes to harden the dough -- this will help them spread less during baking.

7. Bake for 12-15 minutes or until the dough is just set {it won't brown too much} and the caramel is just starting to bubble.

Remove from oven and let the cookies sit for about 30 minutes to cool before slicing diagonally into individual pieces {about 1-2 inches thick}. Dust with powdered sugar if desired.

*A thick, store-bought version is best for this type of recipe.

This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.

"Samoa Cookie" Dairy-Free Protein Shake

Lately I've been feeling a bit conflicted. Caught between two worlds of food.

I love my naughty baked goods made with tons of butter and sugar. But recently, I started experimenting with healthy treats and have begun to find myself scouring the archives of paleo blogs for hours on end. This is not something I ever thought would happen. The word "Paleo" was pretty much a swear word around here -- not because I wasn't into the healthy eating lifestyle but because I was so.very.sick of hearing people use the word. And because every recipe I'd come across seemed to contain bacon. That just can't be right. {Note: I love bacon. But what the heck?}

I blame my change of heart on a friend's Paleo potluck where I first brought these chocolate chip cookies. I'm not going to lie, they weren't the absolute best thing I've ever tasted. But they weren't bad, either. They just needed... something. Which made me want to spend more time looking into different versions and testing them out for another try. {Side note: This is a great recipe. Everyone I've made these for has raved. I'm not putting the recipe down, I'm just saying they're not a dead-ringer for the real thing.}

The thing is, I don't want you to think I'm having some sort of food blog identity crisis or something. Because I'm not. I just like lots of different things and I don't discriminate if it tastes good. But then there's the whole "positive reinforcement" thing where I notice that recipes resembling cupcakes and other ridiculous concoctions {ahem, Chocolate Whiskey Caramel Marshmallow Bacon Bark... there's bacon, does that make it Paleo?} run laps around other perfectly respectable and delicious things like Individual Strawberry Crisps.

It's enough to send a girl into a panic attack, yelling, "What do you want from meeeeeee?" But that's not going to resolve anything, now is it?

I'm a little bit country, and I'm a little bit rock n' roll.
I'm a little bit fatty and I'm a little bit Paleo. {That's actually the key to fitting into my pants most days.}

Except I don't call it that. Because we know how I feel about that word.

My recent transition to working in my husband's office has also had a bit of an impact on the things I want to admit to making, baking and eating. When his patients find out that I have a food blog and say, "So, you must post all kinds of healthy things!", I find myself in a bit of a predicament.

"Well, you see... errm..." We just can't have a, "Do what I say, not what I do." kind of situation happening all the time.

But, I don't see anything wrong with letting the two worlds collide, do you?

This "Samoa Cookie"- inspired protein shake is something I could easily share with both food camps without a drop of guilt. Modeled after the flavors of the celebrated Samoa Girl Scout cookie {yes, I totally busted out my vintage Girl Scout Sash circa 1988}, luscious notes of chocolate, coconut and caramel give the illusion of sinful delights all while delivering a healthy dose of protein. P.S. I'm kind of in love with the caramel sauce recipe I discovered that uses coconut sugar and coconut milk for a healthified version.

Here's a little secret: I totally used the dairy-free protein powder we sell in the office because 1. It's a brand my husband created and, you know, support and 2. I have to know what to tell people when they ask me what it tastes like and what to do with it. So, there. Disclosure.

With a "protein shake" this good, it's hard to know what category to file it under. I'll just go with, "Delicious."

"Samoa Cookie" Dairy-Free Protein Shake

Approximately 1-1/2 cups ice {depending on how icy you like your shakes}
1/4 cup full-fat coconut milk {the canned kind. Try to find BPA-free cans.}
1/2 cup almond milk or coconut milk beverage
2 scoops dairy-free protein powder, such as No Udder Protein
1 tablespoon unsweetened coconut flakes
1 tablespoon Paleo caramel sauce, plus extra for garnish
1 teaspoon toasted coconut flakes
1 tablespoon dairy-free chocolate chips, such as Enjoy Life, melted

1. In a high speed blender, combine ice, coconut milk, almond milk, protein powder, coconut flakes, and caramel sauce. Blend until completely smooth.

2. Pour into a glass and garnish with toasted coconut flakes, extra caramel sauce, and a drizzle of melted dairy-free chocolate chips, if desired.

*I found that the coconut flavor was very mild. For a coconutty boost, consider adding about 1/8 teaspoon of coconut extract. 

Thai Inspired Noodle Soup

Happy New Year!

How were your holidays? Did you wake up yesterday feeling a little sluggish? Bloated? Hungover? {I know, those pretty little champagne bubbles somehow turn into bowling balls the next day...}

The time has come to step away from the cookies and fatty holiday foods, put the wine glasses back in the cabinet, and trade in the eggnog for egg white omelets... I know, it's hard to say goodbye, but I promise I'll try to share some recipes that will make it all worthwhile.

It seems like we've been doing nothing but eating and drinking and celebrating for weeks. {Oh wait, that's because it's true.} It all started with Thanksgiving, then a trip to New York in early December {which I will be telling you all about very soon.} where we ate, and ate, and ate and our diet pretty much went downhill from there.

While we were in NYC we ate lunch at a Thai bistro where I had some of the most delicious dumplings I've ever tasted. Well, it actually wasn't so much the dumplings themselves, but the sauce they were in. Ridiculously. Good.

I've been trying to recreate & perfect the recipe at home, but I haven't quite gotten there yet. What I have gotten is quite a craving for Thai food, which is why I made this "cure all ills" soup on New Years Day. {Just for the record, the husband was the one who needed some ills cured after celebrating NYE into the wee hours of the morning.} ;)

I didn't feel like doing any labor intensive cooking after our exhausting morning of laying around on the beach {it's a hard life,  I know.}, and we were both in the mood for something soothing and warm. {Even though it was 75 degrees out. It's winter in our heads. Whatev.}

Like chicken noodle soup, this Thai Inspired Noodle Soup is a bowl of comfort with an Asian twist. The ginger and sesame oil come through to give it an exotic flavor, and the light coconut milk gives it a silky richness without being unhealthy. We made ours with just veggies, but shrimp would make a great addition if you're looking for some protein.

Now that the New Year has officially begun... it's time to detox. Why not do it deliciously?

Thai Inspired Noodle Soup

1 tablespoon olive oil
1/2 a small white onion, sliced into 1/4 inch pieces
1/2 cup baby carrots, cut lengthwise or into matchsticks
Pinch of salt
1 large or 2 small zucchini, cut into 1 inch logs
1/2 teaspoon freshly grated ginger
2 cloves of garlic, grated
3/4 {10 oz.} bag of spinach
1 teaspoon dark sesame oil
1/2 can of coconut milk {"lite" for less fat & calories}
3 cups reduced sodium chicken or vegetable broth
1/2 a box of brown rice noodles
Optional: Chopped cilantro for garnish


1. In a medium pot over medium-high heat, add olive oil. Add onion slices and carrots, sprinkle with a pinch of salt, and saute until starting to become tender, about 5-7 minutes.

2. Add zucchini and cook for about 3-4 minutes until beginning to soften and brown in parts. Add grated ginger and garlic, and cook for about a minute, stirring often.

3. Add teaspoon of sesame oil, and stir. Pour in coconut milk, scraping the bottom of the pan to pull up any brown bits. Stir in chicken or vegetable broth. Cover and bring to a boil.

4. Add spinach and cook until it begins to wilt down. Add brown rice noodles to boiling liquid and stir. Reduce heat to medium and simmer until noodles are firm but tender, about 5-7 minutes.

5. Ladle into bowls and garnish with chopped fresh cilantro, if desired. Serve hot.