Peppermint Tea Cookies

Well, it's officially that  "not enough hours in the day" time of year. {Is there ever a time when it isn't?} My To Do list keeps on getting longer and the hours of sleep keep getting shorter, which must mean we're getting closer to Christmas day. {Or, you know, that I'm an adult.}

Though it seems like it isn't possible to get everything done in time, I know that somehow it always comes together at the last minute and all is well. But until that moment comes, I'm the type that gets a little... well, panicky.

How many more gift baskets do I need to make? When should I bake the cookies for maximum freshness? What am I wearing to that Christmas party? And, for Pete's sake, where the heck is that roll of Scotch tape?!?!? Aaaagghhhhhhhhhhhh!

The madness must be stopped.

Sometimes you just need a timeout: A deep breath, some soft Christmas music playing in the background and a hot cup of tea.

These scene at my house yesterday afternoon.

Earlier this week I posted an elaborate Nutcracker-themed tea party complete with tea-infused goodies on the menu. While I don't suggest adding "host a tea party" to your list if you're already stressed, I highly recommend taking a breather with one of these tasty little cookies.

The base of these cookies is the simple recipe that I used whenever I bake classic sugar cookie cutouts. To add a special touch, I steeped some of Bigelow's soothing herbal Peppermint Tea and added it to both the batter and the glaze for a hint of festive flavor. I cut out the cookies to look like tea bags to match the theme of my party, but they taste just as good in any shape you choose to make them -- no need to stress!

If you want your cookies to have more of a peppermint punch, you can also add a 1/2 teaspoon of peppermint extract and even replace the sparkling sugar with crushed up candy canes to suit them up for a Christmas party.

So, put down the rolls of wrapping paper and step away from the DIY reindeer-shape wreath... they'll be there waiting in an hour. When you find that you need to relax and recharge, put on some tea and nibble on a cookie or two. Even Santa takes a cookie break on his busiest night of the year!

Peppermint Tea Cookies

2 sticks butter, slightly softened to room temp
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup strong brewed Bigelow Peppermint Tea, cooled completely, divided
3 cups all-purpose flour
½ teaspoon salt

1. In the bowl of a stand mixer, cream butter and sugar until pale and fluffy. Add egg, vanilla extract and 2 tablespoons brewed tea; beat until well combined.

2. Meanwhile, sift together flour and salt together in a medium bowl, . With the mixer on low speed, add flour mixture until it just comes together. Do not overmix.

3. Scoop dough out onto a large sheet of plastic wrap and shape into a disc. {You may want to make 2 discs to make it more manageable.}

4. Fold plastic wrap over the dough and, using a rolling pin, flatten to about ¼ inch thickness. Refrigerate for about 30 minutes or until chilled and a bit more firm.

5. Preheat oven to 350 degrees. Remove dough from refrigerator. Using cookie cutters of your choice, cut out cookie shapes and place on a sheet pan, leaving at least 1 to 1 ½ inches between cookies. {For tea bag shaped cookies, use a tag-shaped cutter. You can also use a small, rectangular cutter and clip off 2 of the corners on an angle to create the tea bag shape. Use a straw to create a small hold for the string.}

6. Bake for 10 to 12 minutes or until the bottom edges just start to turn golden. {Don’t let them get too brown!}

Let the cookies cool completely before threading each with a piece of string and tying to create the string for the tea tag. I used tags that I repurposed from the used tea bags, but you can also create your own personalized tags with scrapbook paper.

For Icing & Decorating:

1 cup powdered sugar
1 1/2 tablespoons strong brewed Bigelow Peppermint Tea, cooled completely
Sparkling sanding sugar

Mix together powdered sugar and tea until completely smooth, adding the liquid just a little bit a time until you reach a thick "dipping" consistency.

Dip the end of each cooled cookie into the icing, scraping off the excess that drips off. Place on a parchment-lined baking pan and sprinkle with sparkling sanding sugar while the icing is still wet so that the sugar adheres to the icing. Allow to set and dry completely before removing.

Hazelnut Bow Tie Cookies | The Great Food Blogger Cookie Swap

The older I get, the more I agree with the old adage: "Tis better to give than to receive." But for the past 3 years, I've participated in an event that brings the absolute best of both worlds straight to my mailbox: The Great Food Blogger Cookie Swap!

This event -- the brain {tummy?} child of food bloggers Julie Deily and Lindsay Landis -- celebrated its 5th season of giving this year and I couldn't wait to get in on the cookie clamor.

Not only does FBCS contribute to spreading holiday cheer in the form of a national cookie exchange between food bloggers, but it also serves up a healthy donation to Cookies for Kids Cancer , helping to fund new therapies used to fight pediatric cancer raising over $35,000 in the last for years! I mean, total win-win.

I shipped out 3 dozen homemade cookies this year to three bloggers whose names are randomly selected from the bunch, then waited {im}patiently for my 3 dozen cookies to arrive from those who were matched with my name. Time sure does move slowly when you're waiting for cookie mail...

This year, I received some amazing Chocolate Chunk & Peanut Butter Pretzel Stuffed Cookies from Stark Raving Delicious, fantastic Hot Cocoa and Marshmallow Cookies from Annie One Can Cook, and finally, superb Chocolate Ganache Filled Gingerbread Cups The Suburban Soapbox.

Back in my kitchen, I was a busy little elf baking and packaging cookies to send out to my matches.

The key to choosing a cookie recipe for FBCS is to create something that will survive a trip through the mail. Nothing too gooey or crumbly. You don't want your recipients to end up with a box of cookie dust, after all. After much consideration, I came up with these Hazelnut Bow Tie Cookies.

Made up of a cream cheese-based dough, they're very much like traditional Hungarian Kiffles. I actually used the same dough recipe that I make Rugelach out of, and it worked out perfectly. The dough forms a fantastic base for the addition of a filling {I chose Chocolate Hazelnut Spread, but you can fill them with anything really} -- sturdy enough to hold up during travel, yet tender to bite into.

A sprinkle of chopped hazelnuts emphasized that roasted hazelnut flavor in the filling, and a dusting of powdered sugar over the top gives these pretty bites just the right amount of adornment.

Confession: I made these THREE separate times and forgot to photograph them. Every. Single. Time. On the final batch that I did photograph, I forgot to dust them with powdered sugar, hence my "naked" cookies in these photos. Sigh... welcome to the hectic holidays!

Anyway, enough yammering. If you're planning on baking {or mailing!} Christmas cookies this year, give these bow ties a try. They make a present anyone would love to unwrap and devour!

A great big thank you to my matches, to Julie & Lindsay, and to our wonderful sponsors who sent us goodies -- Dixie Crystals, OXO, and Land O'Lakes! Here's to another year of goodies and giving!

Hazelnut Bow Tie Cookies

1 {8 oz.} block of cream cheese
2 sticks butter {8 oz. total}
3 tablespoons sugar
1 teaspoon vanilla
2 1/4 to 2 1/2 cups flour*
Pinch of salt
1/2 - 3/4 cup Chocolate Hazelnut Spread
1/2 cup roasted hazelnuts, chopped
Powdered Sugar for dusting

1. In the bowl of a stand mixer, beat together cream cheese and butter until smooth. Add sugar and vanilla and mix to incorporate fully.

2. In a medium bowl, whisk together flour and salt. Slowly add the flour to the butter mixture until it forms a dough that begins to pull away from the sides of the bowl. {*I usually add just 2 cups of flour and then sprinkle in an extra 1/4 to 1/2 cup while the mixer goes until the dough is no longer super sticky.} Try not to over mix.

2. Turn out dough onto a lightly floured surface and, with floured hands, gently knead it together to form a ball -- divide it in half. Place each half on a sheet of plastic wrap. Pat dough into 2 square-ish shapes and wrap well. Refrigerate until the dough is firm, several hours or overnight.**

3. When the dough is firm, place one square onto a lightly floured surface and roll out to a rectangle or square, about 1/4 inch thick. Using a pizza cutter or sharp knife, cut as many 2 inch-wide strips across as you are able to, then repeat vertically to end up with 2x2 inch squares of dough. If you have scraps left over, re-roll the scraps and repeat the process.

4. Place the dough squares on a baking pan -- the corners should be facing each other so that you have a tray full of  "diamond" shapes.  Preheat the oven to 375 degrees.

5. Fill a zip top plastic bag or small piping bag with chocolate hazelnut spread, then snip the tip. Pipe a straight line down the center of each diamond from tip to tip -- I estimate I used about a teaspoon of spread in each cookie. Sprinkle each cookie with chopped hazelnuts, pressing lightly to adhere to the spread.

6. Wet your fingertips with a little bit of water and lightly swab one side of the cookie dough to moisten -- this will make it slightly sticky so that it adheres to the other side and stays closed. Carefully fold the outer edges of the diamond in toward the center {like its hugging itself}, making sure to fold the sticky side over the non-sticky side so that it helps to seal the cookie. Repeat until all cookies are sealed into bow ties.

5. Bake for about 12 minutes until they're just slightly golden at the edges. They'll be a little soft when you take them out of the oven, but they'll firm up slightly. Remove from baking pan and place on a cooling rack.

When the cookies are completely cooled, dust with powdered sugar to decorate.

The yield depends on the size you cut your squares. Mine were about 2x2 inch squares and I got about 3 dozen cookies out of one batch.

**This dough is best after a rest and some chilling, but I will admit that I've used it without much of a rest and they turn out just fine. Chilling the dough does make it easier to roll out.

Vanilla Bean-Yogurt Pound Cake | prAna + Stonyfield Organic #JustBeYou

I like my frozen yogurt on the plain side {no toppings}. I rarely do anything drastic with my hair -- just a trim and some subdued layers. When it comes to fashion and decor, I'm not one to go for sparkles and "bling" {do people even say that anymore?} I guess you might call me a little "vanilla."

When I was in high school, one of my best friends badgered me constantly about wearing more makeup. In college, my roommate incessantly tried to add more "color" to my wardrobe -- I defaulted to neutrals. Even while wedding dress shopping, I remember every single bridal consultant adding sequined, bedazzled dresses to the pile of classic, "plain" gowns I chose on my own. My own sister often jokes with me that I live in a "taupe-colored" world because I gravitate to things that are clean, simple and unembellished.

See? Vanilla.

Let's get something straight here... Vanilla is a compliment.

To me, vanilla means comfort. Coziness. Sweetness.

When Stonyfield Organic and prAna asked us to craft a post showing which Oh My Yog! variety and prAna organic clothing piece expressed our style and "flavor", I didn't have to think twice about what I'd choose: Madagascar Vanilla Bean yogurt and a cozy sweater!

Yes, that may sound boring to some, but hey, that's my life these days! Though I love a sassy sundress, jet-setting and having fancy cocktails with the girls, my current reality as a work-from-home mama doesn't exactly lend itself to stilettos and manicured nails.

When I'm not in the kitchen cooking up the recipes I share here, you can find me playing on the living room floor, running errands around town or taking the tot to story time -- all activities that require comfortable attire! Thankfully, prAna creates pieces that suit all types of lifestyles whether you're toting a baby or a yoga mat. It's always nice to know that you can run out the door without looking disheveled, then head home and continue with your daily routine without having to change into "comfy clothes" -- who has the time?!

Messy mom-hair, don't care.

Stonyfield also gets it right with Oh My Yog! -- a tri-layer yogurt with a sweet Madagascar Vanilla bottom, honey-infused whole milk yogurt middle and decadent cream top. It's the kind of thing I'd want to snack on while working on my lap top, snuggled in a comfy sweater like the Sondra from prAna's organic line -- like a little oasis of peace and calm in the middle of my baby-chasing, crazy days.

You may think of "vanilla" as one-note, and maybe not too exciting... but I see the layers and the complexities. Subtle, rarely ostentatious, a little under the radar. Approachable, familiar and endearing.

It's an honor to be called vanilla! ;)

How would you describe your personal style? prAna is giving you a chance to #JustBeYou by offering 15% off your purchase through December 15. Just enter the discount code JBYF15TKPB at checkout! One of you will also have the chance to win a fabulous piece from their organic cotton line*, and all you have to do is enter below!

a Rafflecopter giveaway

Note: Clearly, when I was given the option, I chose this sweater in the color "Winter" -- SO Vanilla! -- but it was unavailable and I received the piece in Rhubarb, which I happened to love even more. Maybe I'm getting a little more adventurous in my maturity. Ha!

*Winner may choose a piece from prAna's organic line up to $99.

Disclosure: I have an ongoing partnership with Stonyfield. I received coupons and a sweater from prAna in exchange for this post. As always, the opinions here are all my own!

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Not only is Oh My Yog! great for snacking, but it's also perfect for baking! 

I made this simple, tender pound cake extra vanilla-y by adding a big ol' tablespoon full of vanilla bean paste and using the Madagascar Vanilla Bean flavor of Oh My Yog!, but any of their flavors can be added to suit your taste.

This type of recipe is such a nice homemade treat to share for the holidays, or to have for family gatherings and brunch buffets.

Whether you choose to keep it plain, or spice it up with flavors like Apple Cinnamon or Gingered Pear, I think you'll find this sweet, classic recipe anything but boring!

Vanilla Bean-Yogurt Pound Cake
Makes 2 mini loaves or one medium loaf

1/2 cup butter
1 cup granulated sugar
3 eggs
1 tablespoon vanilla bean paste
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 {6 oz.} container of Madagascar Vanilla Bean Oh My Yog! yogurt, in your favorite flavor

1. Preheat oven to 350 degrees. Prepare mini loaf pans by spraying lightly with non-stick spray. Set aside.

2. In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add eggs one at a time until fully incorporated. Add vanilla bean paste and beat until combined.

3. In another bowl, whisk together flour, salt, baking powder and baking soda.

4. Slowly add half of dry ingredients to the butter mixture and mix until just disappeared. Add in yogurt and mix until just incorporated. Mix in remaining dry ingredients until just combined. {Do not overmix.}

5. Divide batter evenly into mini loaf pans. Bake for 40-50 minutes until the tops are golden and a skewer inserted in the center comes out with just a few sticky crumbs.

Let cool completely before slicing.

Chocolate Dipped Maraschino Cherry Cookies

I wasn't sure if I'd be able to take part in this year's Food Blogger Cookie Swap with a tiny one in tow, but I'm sure glad I signed up despite my initial doubtfulness. I mean, who wouldn't want to be part of something where you get cookies in the mail??? AND help out a great cause, to boot!

I have to admit, finding time to bake with a baby who is just a few weeks old was a challenge. But after some browsing through holiday baking magazines, I found a great, easy recipe that was totally doable... even between feedings, diaper changes and all those other baby odds and ends that need to be constantly tended to.

Chocolate Dipped Maraschino Cherry Cookies

These simple cookies get a festive look from chopped maraschino cherries {an ingredient I almost never have, but happened to find from another project in my pantry}. The red speckles give the cookies a decorative touch without much effort. To fancy them up, a little dip in a melted chocolate bath give them a luxurious feel that makes them gift-worthy!

If you're short on time but need pretty cookies for a holiday gathering or for gift giving, these are the perfect solution.

I was a lucky girl to be matched with Plating Pixels, The Housewife in Training Files and Authentic Suburban Gourmet as my cookie-sending pals.

From Plating Pixels, I received these amazing Almond Tangerine Butter Cookies. They were pure citrusy perfection!

From The Housewife in Training Files, I got these incredible Flourless Peanut Butter Chocolate Cookies. So rich and chocolatey, it's hard to believe they're made without any flour!

And from The Authentic Suburban Gourmet, these Cranberry & Orange Shortbread Cookies arrived on my doorstep. The combination of zesty orange and chewy, tart cranberries tastes like a holiday, for sure.

A big thank you to these three bloggers for making my mailbox a little merrier!

It's officially time to crank up those ovens and get to baking for the holiday, and now you have a few great recipes to get you started!

If you're a food blogger and you'd like to participate in next year's Food Blogger Cookie Swap, make sure to sign up on their website to receive info about how to get in on the fun next time around!

Chocolate Dipped Maraschino Cherry Cookies
Adapted from Land O Lakes Recipe Collection Holiday Cookies Magazine

1/2 cup sugar
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/2 cup chopped maraschino cherries {rinse and drain before chopping}

3.5 ounces dark chocolate, melted

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Cream together butter and sugar in the bowl of a stand mixer until light and fluffy.

3. Add egg and vanilla. Scrape down the sides of the bowl and mix again until well-combined.

4. Slowly add flour, baking powder and salt, mixing at low speed until just incorporated. Stir in cherries until well distributed throughout the dough-- if you mix too much your cookies will be completely pink.

5. With a cookie scoop or a tablespoon measure, scoop dough and drop onto prepared baking pan leaving about 1 1/2 to 2 inches between cookies. Bake for about 9 to 11 minutes or until cookies are set and edges just begin to brown.

6. Remove from oven and cool completely.

7. When ready to dip, prepare a baking pan with a piece of parchment or silicone baking mat. Dip each cookie half way into chocolate, allowing excess to drip off. Place on prepared baking pan and allow chocolate to set -- you can do this even quicker by placing it in the fridge or freezer for a few minutes.

When chocolate is set, they're ready to package!

Castello Aged Havarti & Dill Crackers | Sponsored Post

I love easy recipes for entertaining. I've done the whole fussy hors d'oeuvres thing -- the kind that practically take tweezers and a magnifying glass to perfectly place the garnish atop the tiny, mutiple-step bite. As beautiful as those types of appetizers are, let's be real: Who has the time?! 

For that very reason, I love a good cheese board. So much so, in fact, that I wrote a whole post last year about how to create the perfect one for holiday entertaining. I mean, who doesn't love cheese? It's one of the few things you can get away with plopping on a plate as is and still manage to receive compliments about.

It's the easiest option whether you're throwing your own shindig or attending someone else's, and I highly recommend it especially if you're running a little short on time. 

But if you really want to impress, you can step it up a notch with the cheese love and make your own cheese crackers.

You heard me! It's really not as hard as it seems. 

These Aged Havarti & Dill Crackers are the savory equivalent to Christmas cookies. They sort of come together like pie dough with just a handful of ingredients, and yet, the final result is an irresistible, buttery cracker bursting with flavor.

The Castello Aged Havarti cheese I used for these crackers is delicious on its own, too, so don't be afraid to make it the center of a cheese board and surround it with tasty accoutrements for your holiday festivities. Aged for a year, this cheese gets a rich flavor and unique crystallization {think: amazing little crunchy bits, sort of like a good Parm} that make it a delight to munch on. The buttery taste shines through and is enhanced by fresh dill... you won't be able to stop at one.

Since chances are that you're already busting out the rolling pin for holiday baking, why not give these savory crackers a try? The holidays are never a bad time to be over-the-top cheesy. :)

Disclosure: Compensation for this post was provided by Castello Cheese via Honest Cooking. As always, the opinions here are all my own!

Aged Havarti & Dill Crackers
Makes about 28 two-inch round crackers

4 tablespoons cold butter, diced
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 cup Castello Aged Havarti Cheese, finely grated
1 tablespoon fresh dill, finely hopped {or 1 1/2 teaspoons dried dill}
3-4 tablespoons heavy cream or half & half, cold

1. In the bowl of a food processor or blender, pulse together butter, flour, salt, onion powder and dill.

2. Add cream or half & half and pulse a few more times until the mixture begins to form a ball or looks like clumpy, wet sand.

3. Turn mixture out onto a sheet of plastic wrap and pat into a disk. {I like to roll my dough out at this point by covering the dough with a second sheet of plastic wrap and rolling to desired thickness. I find it easier when the dough is soft.} Wrap well and refrigerate for a few hours or overnight.

4. When ready to bake, preheat oven to 400 degrees. Line a baking pan with parchment or a silicone baking mat. Set aside.

5. Remove dough from refrigerator and roll out to about 1/4 inch thickness {or thinner if desired} if you haven't rolled it out already. Using a cookie cutter or a pizza cutter, cut out or slice into desired shapes. Place on prepared baking pan. Prick the tops of each cracker a few times with the tines of a fork.

6. Bake for 10 to 12 minutes or until the tops begin to turn a light golden brown. Remove from oven and let cool before serving.

White Chocolate Almond Rugelach with Vanilla Raspberry Sauce

Christmastime may as well be synonymous with the word "cookie." It seems like every baker, every family and every culture has its own special cookie that the holidays would just not be complete without.

My mother-in-law makes her Italian pizzelles every year. She makes oodles of them, so we freeze them and eat them straight out of the freezer for months! Steve's grandma and great aunt both make amazing cookie trays with all kinds of Italian delicacies like knot cookies and strufoli. The ladies in my family join me in a small-scale cookie swap every year {and I'm not gonna lie, most of the time they buy their cookies, but it's still just as fun!}, and I usually get creative with trying out new recipes.

My cookie? Biscotti. I make tons and tons {and tons} of them, wrap them up and give them as gifts to family and friends. It's biscotti madness for, like, 3 days in my kitchen. We'll see how that works out this year with a tiny tot strapped to me.

Anyway, the point is, when it comes to cookies, we may have our favorites but we're open to letting new ones in on the holiday fun.We don't discriminate. If it's delicious, it's welcome.

These cookies might just have to make an appearance this year. So. Good.

They're Dorie Greenspan's Rugelach with a Dianna Muscari twist. I filled these beauties with chopped almonds, white chocolate and a sprinkle of brown sugar. And because it never hurts to go over the top, I made a delightful Vanilla Raspberry Sauce to go along with them.

Rugelach dough is shockingly simple. Made with butter, cream cheese, flour and salt, it comes together to make the flakiest yumminess you can imagine. You can fill rugelach with whatever your heart desires, though I highly recommend trying this white chocolate almond combo because it worked really, really well.

What are you favorite kinds of cookies for the holidays? Does your family have a special kind of cookie that makes an appearance this time of year?

Be sure to give these cookies a try... they may just become a new family favorite! 

Disclosure: I received a copy of Dorie Greenspan's new cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere as well as product coupons and compensation for this post. As always, the opinions expressed here are all my own!

White Chocolate Almond Rugelach with Vanilla Raspberry Sauce
Adapted from Dorie Greenspan's Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

4 oz. cream cheese
8 tablespoons {1 stick} butter
1 cup flour
1/4 teaspoon salt

2 tablespoons butter, melted
1/4 cup brown sugar
1/2 cup almonds, roughly chopped
Heaping 1/3 cup white chocolate chips or white chocolate bar, chopped
Pinch of cinnamon

1 egg, lightly beaten
1 tablespoon water
{Optional} Sanding sugar or granulated sugar

1. In the bowl of a stand mixer {or alternatively in a blender equipped to make dough}, combine cream cheese and butter until smooth. Add flour and salt and mix {or pulse} until a pebbly, clumpy mixture begins to form.

2. Scrape dough from bowl and press together to form a ball -- divide it in half. Place each half on a sheet of plastic wrap. Pat dough into 2 square shapes and wrap well. Refrigerate until the dough is firm, several hours or overnight.

3. When the dough is firm, place one square onto a well-floured surface and roll out to about 12 inches square. Cut square in half -- you should have approximately a 12x6 inch piece. Brush all over with melted butter. Sprinkle evenly with brown sugar.

4. Carefully sprinkle with 1/4 of the chopped almonds, white chocolate and cinnamon leaving a small border around the dough. Press down lightly to help it stick.

5. Starting from the non-cut side, carefully roll {jellyroll style} up the dough, then flip seam side {the side with the neat cut edge} down. {Some of the filling may fall out the ends. Just do your best!} Wrap rolled up log in plastic wrap and place in freezer until firmed up a bit {30 minutes to an hour}. Meanwhile, repeat the process with rest of the dough and filling.

6. Preheat oven to 400 degrees. Line a baking pan with parchment or a silicone baking sheet. Set aside. Using a sharp or serrated knife, cut approximately 1 inch pieces from roll and place {seam side down} onto baking sheet.

7. Whisk together egg and water in a small bowl. Brush egg wash over each piece and sprinkle tops with sugar.

8. Bake for 15-17 minutes or until golden brown on the tops. Remove from oven and allow to cool slightly {about 15 minutes} before removing from pan.


For Vanilla Raspberry Sauce

1 pint Driscoll's Raspberries
1/4 cup sugar
1 teaspoon vanilla extract

1. Blend berries in a blender or food processor until smooth.

2. Combine berry puree and sugar in a small saucepan over medium high heat. Simmer until slightly thickened and darkened, about 8-10 minutes.

3. Remove from heat and stir in vanilla extract.

Serve alongside rugelach.

Pumpkin Dutch Apple Pie with Speculoos Crumble

It's November! So, naturally... pie.

You know, when the holidays roll around there are a lot of hard decisions to make. Like how to decorate, and what to buy for family and friends... and most importantly, whether that little space you left for dessert calls for a slice of pumpkin pie or apple pie. No one should have to choose.

This pie is the best of both worlds and you are going to LOVE it.

It's an apple pie smothered in a custardy hug from pumpkin pie filling. It's almost embarrassing to interrupt them, they go so well together.

But you know what really takes this pie over the top?

Cookies. Speculoos, to be precise. Yep, those are the crisp, spiced cookies that Trader Joe's turns into their famous "Cookie Butter."

It just seemed like a logical thing to crush up some Speculoos and add them to the crumbly topping for this pie. The spicy warmth and crunch of the cookies complement the tart apples and creamy pumpkin filling like they were destined to cross paths... sort of like me and Rosner's Appliances!

I'm guest posting over on their blog today and sharing this incredible recipe and fun little story of how I found out we go way back, so make sure to stop by and show them some love! Get the recipe here!

Are you a pumpkin or apple pie person? Will you be trying this two-in-one combo?

Pumpkin Butter Thumbprint Cookies

You guys. My life has been changed forever.

They {finally} built a Trader Joe's within a decent distance of where I live. It opened 2 days before my birthday. I'm fairly certain they planned that out that as a gift to me. Thank you to all those who came together to make it happen.

As the sun rose last Sunday and I opened my eyes on the first day of my 33rd year on this planet, my sweet husband wished me a happy birthday. I cleared my throat and responded, "Can we get to Trader Joe's before it get's packed?"

Signs you're getting old.

Because Steve is so good to me and wouldn't dream of shattering my birthday plans, we were up, dressed and wandering the aisles of TJ's by 8:15 a.m. It was magical.

I may be over-exaggerating a tiny bit. {But not by much.} I mean, it's a grocery store, not one of the wonders of the world. {Though I warn you, do not argue this point with anyone who is a huge fan. You will lose.}

However, I can tell you that as we stood there with our mouths agape staring at a wall of reasonably priced, {organic!!!} packaged greens of every possible combination you can think of, we knew we had stumbled onto something special. I even heard Steve mumble, "Is this for real?"

It is real, my dear, and it is glorious.

Now, navigating TJ's as a "first-timer" can be a tricky feat. Because you'll want to buy all the things. I'm talking stuff you have no need for and hardly ever eat. "But it's only $1.99!", you'll rationalize.

PUT DOWN THE CHILI-LIME ROASTED ALMONDS AND WALK AWAY. No, do not stop to look at the multitude of nut butters {or cookie butter, for that matter. There is no nutritional value in cookie butter even if it's housed right next to the chia and flax peanut butter.} that are suddenly available to you. You came for almond butter, now put the almond butter in your basket and back away slowly.

Ok, so I may not have left completely unscathed. It was my first visit, and my birthday for heaven's sake, cut me some slack. I splurged on a small jar of Pumpkin Butter because it was there and fall was officially beginning that week. So, clearly it was a necessity.

{Pumpkin Butter, incidentally, has very little to do with pumpkins or butter. It's more like a very sweet jam infused with pumpkin spice-type flavors that you can spread on muffins, drizzle over ice cream or use as a pastry filling. Like apple butter, except pumpkiny.}

Then, as penance, I came home and decided to use the Pumpkin Butter in a recipe to share with you. Because I'm considerate that way and because otherwise I may have simply eaten it by the spoonful.

Is there anything that brings greater feelings of nostalgia than a thumbprint cookie?

For the cookie part of these, I used a cream cheese dough that I adapted from Allie's recipe {Baking a Moment} to make them a bit sturdier, and rolled them in toasted pecan bits for some crunch. Then, I filled the centers with TJ's autumnal Pumpkin Butter. You will not be sorry that you sacrificed some of your beloved Pumpkin Butter for these babies.

So, tell me, do you have a Trader Joe's near you? Have you found yourself doing the dance of the conflicted grocery shopper in their kitschy aisles? Go ahead, divulge what your TJ's splurges are... make me feel better! ;)

Pumpkin Butter Thumbprint Cookies
Cookie dough adapted from Baking a Moment 
Makes about 2 dozen cookies depending on size

1 stick {8 tablespoons} butter, softened
3 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
Pinch of sea salt
1 cup + 2-3 tablespoons all-purpose flour
1 egg + about 1 tablespoon water, beaten
1/2 cup toasted pecan bits
Pumpkin Butter for filling


1. In the bowl of a stand mixer, beat together butter, cream cheese, sugar, vanilla extract and salt until smooth. Slowly add in the flour and mix until just incorporated.

2. Scoop dough onto a sheet of plastic wrap and form a log shape. {This isn't absolutely necessary but it helps later on when the dough is solid to get even pieces more easily. I also divided it in 2 to make it easier.} Refrigerate for about an hour or two until the dough is mo easier to handle.

3.Preheat oven to 375 degrees. Prepare a baking pan by lining with a silicone baking mat or parchment paper. Beat egg and water in a small bowl. In another bowl, place pecan bits for rolling. Set aside.

4. When ready to continue, take dough by the tablespoonful and roll into a ball. Dredge each ball in the egg & water mixture, then drop into the pecans and roll around to coat. Place onto the prepared pan. Continue until all the dough is used up.

5. Spray the rounded side of a teaspoon measure with non-stick cooking spray {I just use my Misto filled with olive oil} and, using even pressure, push down on the top of each dough ball to create an indentation. You can do this with your thumb, too, {hence "thumbprint cookie}, but I find that using a teaspoon creates a more even well.

6. Fill each well with a heaping 1/2 teaspoon of Pumpkin Butter {or however much you can fit!}.

7. Bake for about 12-14 minutes or until the edges are just starting to brown and the cookies are set. Remove from oven and allow to cool before moving the cookies to a cooling rack -- they will be soft and hard to move when they're warm.

Note: I found that I achieved the best results by refrigerating the dough balls for a while after rolling them so they weren't too soft going into the oven. My cookies held their shape better when I used this technique. It isn't necessary but it makes for prettier cookies.

I also made a version of these without nuts and they were very tasty, too! They do spread a little further, so take that into account when placing onto the baking pan.

Rosner's Appliances & My Holiday Wish List

November is officially here, and you know what that means: The countdown to the holidays has officially begun!

I am giddy at the thought of all the fun recipes I plan on trying over the next few weeks. The cookies, the cakes, the side dishes... the kitchen will be bustling with activity. For me, the only things that put a damper on holiday cooking are my outdated appliances. Sigh.

Now, don't get me wrong, I'm grateful to have what I have and I've certainly learned to make do... but, gosh would it be nice to have updated appliances that help me instead of hold me back!

I recently got an invitation to visit my friends at Rosner's Appliances in West Palm Beach and take a tour of their brand new, state of the art showroom and the products they have to offer. BOY, was it an eye opener! There are appliances today that practically cook dinner for you. Stove tops that heat up wherever you place the pot {and are immediately cool to the touch when the pot is removed}. Convection ovens that steam your food to perfection! Refrigerators with climate-controlled temperature zones. Swoon!

I was totally in seventh heaven... it was like walking through a kitchen wonderland.

Of course, while I was browsing, I was also taking mental {and possibly written} note of the items that might just come in handy for my own kitchen one day. Soon, I was daydreaming about adding a few of these top-notch luxury appliances to my own Christmas wish list.

This past weekend, I got to bake for their showroom grand opening using their luxury ovens and put the appliances to the test. I'd say they passed with flying colors!

I had so much fun with everyone there, surrounded by shiny new refrigerators, ovens and ranges, that I was inspired to write a holiday poem. It goes a little something like this: 

'Twas the month before Christmas and all through the kitchen

You could hear a lone baker -- a fit she was pitchin'.

Her oven, you see, was just not up to par,

For the cooking to come on a date not too far.

In her cozy apartment, with husband and pup,

She would do what she could without giving up.

But the space was just not what she needed to make

All the wondrous provisions, from turkey to cake.

With Thanksgiving and holidays happening soon,

She'd been dreaming of upgrades to make to that room.

Since she dwelled in the kitchen more often than not,

Some brand new devices would help quite a lot.

But who could assist make her dreams all come true?

Why, Santa, of course. He'd know just what to do.

She gathered some paper and picked up a pen,

And started her letter to her jolly old friend.

"Dear Santa," she wrote, "It has been quite a while.

My last correspondence was when I was a child.

I may now be grown, but I do still believe,

And I hope you can help me before Christmas eve."

"My wishlist this year is not just for me,

But more for my dear friends and sweet family.

They wait all year long at the edge of their seats

For our holiday dinner and fabulous treats."

"If I had a new fridge, and a perhaps a new oven...

They'd help me to possibly double the lovin'!

But I hate to ask something with so great a price...

So, if you don't mind, let me share some advice:

My buddies at Rosner's, they've got what I need,

At prices so fair, it's a deal -- guaranteed.

From Viking to Jenn Air and Monogram, too,

Fhiaba to Thermador... just one will do."

"A convection appliance would help me to bake

In a fraction of time it would usually take.

Some treats for your reindeer or sweets for the Mrs.

Would certainly get you some nice "thank you" kisses!"

"An induction-type cooktop is also quite neat,

In just 90 seconds its easy to heat

A big pot of water and bring to boil

Without all the waiting around while you toil. {And once you have tried it, you'll be oh-so-spoiled.}

Another good reason it's causing such yearning?

An auto-cool feature... more finger-burning!"

Or maybe the latest in healthier cooking,

A convection steam oven is worthy of looking.  

It cooks full of flavor, but leaves out the fat...

And helps slim down bellies from "jelly" to flat! 

{Now, please, dear ol' Santa, don't read into that.}

"So, head right to Rosner's {they know me buy name}

No other appliance store is quite the same,

They're friendly and helpful and sure know their stuff,

They've got so many great things, decisions are tough!"

"I've been a good girl, so I hope you'll consider

One gift from my wishlist - no wrapping or glitter.

Your cookies are waiting, no pressure at all...

I know lugging an oven would be quite a haul."

"So, Santa, good luck as your tasks you complete.

 Happy Baking to all...May your holidays be sweet!"

She sealed up her letter, and dozed off in bed,

Where visions of appliances danced in her head.

And she secretly hoped Santa would grant her wish,

To help her make this holiday time so delish!

Totally cheesy, I know. But I'm hoping, if not this year, Santa will recognize my efforts and deliver sometime in the future. ;)

If you're looking to purchase new appliances before it's holiday cooking go-time, head over to Rosner's. I have a feeling they'll have exactly what you need... and maybe a few extra items for your holiday wish list!

Rosner's Appliances

1480 S. Military Trail

West Palm Beach, Florida 33415

Disclosure: I was compensated for my time to visit, review and promote Rosner's, but as always, the  opinions written here are all my own. I absolutely loved getting to know the friendly and knowledgeable management and staff during my visit and would most definitely consider purchasing appliances from them in the future!

...................................................................

While I was baking at Rosner's I decided to make simple oatmeal cookies to go along with the chocolate chip cookies I had already planned on baking {per my oatmeal cookie-loving husband's request}. Somehow, I always forget about good ol' oatmeal cookies! I was so pleased with how they turned out {the classic Quaker Oats recipe}, that I went home & adapted them to give them a spin. 

Classic oatmeal cookies are amped up with banana and toffee bits for a new twist on an old favorite. These cookies are soft & cake-like... almost like little oat-filled banana breads. For the second batch, I added in some semi-sweet chocolate mini chips, because chocolate never made anything worse. I liked both versions equally! 

I can just imagine putting these out on a holiday dessert buffet and watching them disappear! I think they'd be Santa approved. ;)

Banana-Toffee Oatmeal Cookies

adapted from Quaker Oats

1 stick butter, softened 

1/4 cup + 2 tablespoons brown sugar

1/4 cup granulated sugar

1 egg

1 banana, mashed

1/2 teaspoon vanilla extract

1 cup + 1 tablespoon all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

Pinch of salt

1 1/2 cups rolled oats 

1/2 cup toffee bits {I use Heath Bits o' Brickle}

{Optional} Semi-sweet mini chocolate chips

1. Preheat oven to 350 degrees.

2. In the bowl of a stand mixer, cream together butter and sugars until well incorporated. Add egg, banana and vanilla extract and beat until smooth.

3. In a medium bowl, combine flour, baking soda, cinnamon, salt, and oats. 

4. Add dry mixture to wet and mix until just incorporated. Mix in toffee bits. {And mini-chips if desired.}

5. Bake on a non-stick cookie sheet for approximately 12 minutes or until the edges just begin to brown. When baked through, remove from oven and allow to set on the cookie sheet for about 5 minutes before transferring to a cooling rack.

Makes about 30 cookies.