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.

Baked Churro Dulce de Leche Ice Cream Sandwiches

If you clicked over here because of the title of this post, you can stop rubbing your eyes. You read that correctly!

Most of the time, my recipe ideas come while I'm doing something else -- laundry, vacuuming, changing a diaper {I promise I won't tell you if that's the case...}. But sometimes when I'm having a hard time coming up with something new, I'll start playing word associations until inspiration strikes.

Cinco de Mayo... Mexico.

Mexico... cinnamon.

Cinnamon... churros.

Churros... fried.

Fried... tight jeans. {Sad face.}

Tight jeans... bake instead.

Baking... hot.

Heat... Ice Cream.

Ice Cream... Sandwich.

DONE.

And so, ta-da!

Baked Churro Dulce de Leche Ice Cream Sandwiches. You're welcome.

With Cinco de Mayo coming up {and the weather being pretty hot and steamy where I live}, this just evolved naturally. As will your trip to the grocery store to get the ingredients...

Lightened up cinnamon sugar churros are baked to form the base of these creative ice cream sandwiches. Though I originally intended to make my own dulce de leche ice cream, I wound up picking up a store bought version as a short cut. {Thank you, Häagen-Dazs!} Because you won't want to delay getting these in your mouth.



Baked Churro Dulce de Leche Ice Cream Sandwiches
Churros barely adapted from SprinkleBakes

1 cup water
2 tablespoons brown sugar
1/2 teaspoon salt
1/3 cup unsalted butter
1 cup all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon
Store bought Dulce de Leche Ice Cream

1. Preheat oven to 425 degrees. Prepare 2 baking sheets by lining with parchment paper. Set aside.

2. In a small saucepan, combine water, brown sugar, salt and butter and bring to a boil until butter is melted.

3. Remove from heat and add in the flour, stirring vigorously with a wooden or silicone spoon until it is fully incorporated. You should end up with a thick paste-like dough that pulls away from the sides.

4. Place the dough into the bowl of a stand mixer fitted with a paddle attachment and allow to cool for a minute or two. Mix in the vanilla extract. Crack in eggs one at a time, until they are fully incorporated and the batter is smooth {about 2 minutes}.*

5. Scoop mixture into a piping bag fitted with a large open star tip. Pipe a swirl or pinwheel shape -- I made mine about 2 1/2 inches in diameter -- leaving a few inches of room between each churro. Continue until you use up all of the dough. Remember, they'll be sandwiches so try to make them roughly the same size so they have a matching pair.

6. Bake for about 12-14 minutes or until puffed and brown. The insides should be moist but not completely doughy. Meanwhile, in a small bowl, mix together the sugar and cinnamon and set aside.

7. When the churros are fully baked, immediately toss them into the cinnamon sugar to coat.* Remove them and place onto cooled baking pan until ready to create sandwiches.

8. When the churros are cooled, take a scoop of dulce de leche ice cream and place it on one churro base. Top with another churro to create a sandwich and press lightly to adhere. Serve immediately or keep frozen until ready to serve.

Notes:
*You can pipe the dough right away, but I found that letting it sit for about 20-30 minutes allows it to firm up a bit and produces a nicer "swirl".

*If your cinnamon sugar is not sticking the the churro, spray the churro lightly with cooking spray {I just use my Misto} before tossing in the cinnamon sugar mixture.

Stuff and Links {April 2014}

I hate it when I don't have a recipe prepared to share. Especially when it causes a lag in posting. For the record, when that happens it usually means I've been too busy cooking to go through the many, many steps required to put together a blog post, which is not necessarily a bad thing. Either that, or I've been super lazy, which happens on occasion as well.

But not having a recipe doesn't mean I don't have something to say. I almost always have something to say -- just ask my husband.

I haven't done a "Stuff & Links" post for a while, so I thought I'd put together some of what's been happening in both my food and non-food world!

Things I've Eaten:

Have you seen these? I happened upon them at Target and had to pick one up -- mostly because I'm a sucker for cute packaging and I happened to enjoy theirs. It's basically apple sauce. Chunky applesauce with fancy flavors. I liked it so much that I was slightly shocked. I was also shocked that the price was $2.50 per packet... but I guess it's either cute/tasty or cheap/unimpressive. You can't have it all.

I cannot get enough of tomatoes, cucumbers & hummus lately {my favorite is Aramouni -- it's a local brand they sell at my Whole Foods. I don't know what they put in it, but it's addictive.} And pineapple, grapes and frozen bananas {I use them for making the creamiest, most delicious "shakes" ever.} I love it when my food cravings happen to be healthy.

I figured out how to make the tastiest "DIY Instant Oatmeal". I don't have the exact measurements for you {otherwise, that would probably be the recipe I share today}, but basically I combine quick oats, chia seeds, cinnamon, and a tiny bit of brown sugar with almond milk, zap it for 90 seconds in the microwave, and add in yummy things like walnuts and bananas. So good. Not difficult. No weird additives. Score.

Things I've Been Cooking/Baking

I made this Strawberry-Coconut Tart for a friend's birthday last week. Isn't it beautiful? I adapted it from Willow Bird Baking's Strawberry Coconut Cream Pie Bars recipe and it worked out perfectly.

Have you ever made a gougere? Don't be fooled by the French name -- it's a cheese puff. It is probably one of the easiest  fancy-sounding things you can make. They're so good, and you can shape them however you want. Like these that I formed into "carrots" for Easter. I loved how they looked. Here's a basic recipe for them. {I made mine with Cabot sharp cheddar and fresh chives.}

I made a cake for Easter. It's King Arthur Flour's Chocolate Cassata Cake. I was thrilled with how quickly it was coming together, and then I somehow read the measurements wrong and used way to much milk, which I decided to "correct" by adding extra flour. In the end, it came out more like a brownie than a cake, but it was still ok. The frosting though... good grief. I could have eaten it off the cake with a spoon. I think I will find other things I need to frost so I can make it again soon.

Other Random Things

- I have mastered the art of dismantling a pineapple with minimal waste. Is this something you'd be interested in learning? Because I don't want to bore you, but man, has life gotten easier ever since I figured it out.

- In just a few short weeks, I'll be joining a bunch of food bloggers in Miami for BlogHer Food 2014! I can barely contain my excitement.  My last conference was almost exactly a year ago in Orlando for Food Blog Forum. I can't imagine anything could top that fun, but I will give BlogHer Food a chance to try. ;) Prepare yourself for some long recap posts and an Instagram feed full of foodie celebrities!

Photo Source

- Three of my recipes were selected for the next Foodie Recipes Cookbook App! You should check it out if you haven't already, it's fabulous! I also have a few recipes being shared in upcoming issues of a few magazines... I'll share more about that when I have them in hand! It's so surreal when I get to see my hard work in print, or even digitally by some respected sources. I can't thank you enough for the support you give me that gives me the confidence it takes to continue reaching for my dreams. :)

See? I told you I'm never at a loss for words. If you're ever curious about what I'm up to when I haven't been posting on the blog, you can follow along with my daily musings over on Instagram where I keep things pretty current! And since we're talking social media, don't forget that my Facebook page also still exists though there's not nearly as much action over there as there used to be thanks to algorithms I don't care to understand. :P

I hope everything is well in your world and hope to have a recipe to share soon! xo

Savoring South Beach | Miami Culinary Tours

Sometimes I forget that the area where I live is where people choose to spend their time vacationing. I guess being a South Florida native can make you take warm weather, sandy beaches and turquoise waters for granted.

Another thing I often overlook? My close proximity to Miami! I mean, people from all over the world fly in to spend time in a place that's just a little over an hour from my home... driving distance. And here I am, complaining that Miami is too far away for more visits. {By "far away", I obviously mean outside the invisible force field that keeps me from crossing the Palm Beach County line.}

When I got an email from Miami Culinary Tours inviting me to come check out the local cuisine, I decided it was high time I venture down to the place that beckons to sun-worshipers, culinary enthusiasts and celebrities alike. {Did I mention I was actually born in Miami??}

Miami Culinary Tours offers several different tasting experiences from Little Havana to the artsy Wynwood neighborhood. I decided to take the South Beach Tour since my last visit to the trendy locale was over 10 years ago!

Our tour guide, Cassie, was cute as a button and full of all kinds of information about the area, the history and, of course, the food! We got to the good stuff right away at our first stop...

Stop 1: 660 at The Angler's
Bite: Scallop Tiradito with Aji Amarillo, Garlic Chips & Lemon Oil

Steve and I had some time to take a peek around The Angler's Boutique Hotel before the tour began and it was charming. The chic restored Mediterranean revival resort had features like dreamy vine-covered walls and cozy seating areas tucked away that make you want to stay a while. {Or, you know, forever.}

Chef Carlos Torres spices up the menu with mouthwatering items with a "Floribbean" flair. The Scallop Tiradito was bursting with flavor {and a touch of heat} and it definitely whetted our appetites for all the food to come!

Stop 2: Bolivar Restaurant
Bite{s} & Sip: Deep Fried Corn Empanadas, Seasoned Shredded Chicken atop a Crunchy Plantain & a "Refajo" Cocktail

We walked over to Bolivar where the vibe quickly changed from relaxed to energized. The bright, quirky space had a fun feel to it and the food followed suit!

Though I'm not a huge fan of deep fried foods, the Columbian-style empanada and crunchy plantain with shredded chicken paired with a spicy chimichurri-type sauce were both too flavorful to refuse. The most surprising part of the sampling came when we were served "Refajo" cocktails, made from a combination of soda & beer! A bit odd, yes, but refreshing and pretty tasty!

Stop 3: David's Cafe
Bite & Sip: Pastelito de Guayaba & Cafe Cubano

You simply can't experience Miami fully without Cuban coffee and guava pastries. It's a law, I think. So, our next stop at David's Cafe was abiding by the rules of South Florida. We strolled up to the ventanita {window} at David's for our little taste of Miami.

I have eaten many a guava pastry in my life. David's didn't disappoint with its flaky pastry and sticky, sweet guava filling Truthfully, I think it's hard to make a pastelito that I don't like. The thimble-sized shots of Cuban coffee counteracted any lethargy that might have been taking hold at this point in the tour. Syrupy sweet and s.t.r.o.n.g. Definitely not for the faint of heart, but exactly how I like my coffee! It's the Cuban in me, what can I say.

Stop 4: Jerry's Famous Deli
Bite: Raspberry Rugelach

Because we weren't on enough of a sugar high after our Cuban treats, we headed over to Jerry's Famous Deli for another sweet bite. Jerry's wasn't at all what I expected -- quite an expansive space! Though it was large, it still maintained that definitive delicatessen feel with menu options to match. Classics like matzo ball soup and pastrami on rye mingled with unexpected additions like flavored martinis and "SoBe Mex" options.

We each sampled a delicious Raspberry Rugelach, a traditional Jewish favorite. I really enjoyed the cookie {though I was starting to feel pretty stuffed!} with the rich dough and fruity filling with cream cheese adding a creamy cheesecake-like addition. I want to recreate these at home!

Stop 5: Block's Pizza Deli
Bite: The "Sundried Hippie" Pocket

I couldn't believe we had a few stops left, but I marched on to our next location, Block's Pizza Deli. I'm not going to lie, I initially thought that this particular stop was a little out of place. You could tell it was a newer location, and I personally don't identify pizza with South Beach. But my questioning was soon halted when I took a bite of the "Sundried Hippie" Pocket, a delicious combo of sundried tomatoes, feta, baby spinach, pesto, and kalamata olives.

While we ate, I looked around and got a better understanding for what sets Block's apart from "just another pizza place." I found the concept of the "Mother Dough" fascinating, and I loved the fact that they really do focus on fresh, quality ingredients -- they don't even have any freezers! I would definitely want to check this place out another time.

Stop 6: Charlotte Bakery
Bite: Argentinian Chicken Empanadas 

I could have happily curled up on a bench somewhere and drifted away into a food coma by this part of the tour, but we still had more eating to do at Charlotte Bakery.

As soon as I walked in, I just had a good feeling about this spot. A family-owned and operated location, Charlotte's offers something I just adore: A smorgasbord of cultural delicacies served under one roof {and in this case, inside one bakery case}. I loved the fact that each empanada and bite was labeled with the country of its origin {as each country has its own unique approach}.

The Argentinian empanada we were served differed greatly from the deep-fried, corn tortilla-enveloped version we had earlier int the day. This baked empanada was bundled by a soft, flaky pastry and filled with seasoned, shredded chicken. Bottles of creamy avocado-cilantro sauce were passed around {and I seriously wanted to stick one in my purse to take home with me. So good.} for dipping, and the two flavors went together perfectly. I had all of 3 bites and had to throw in the towel because we still had one more stop before the end of the tour...

Stop 7: Milani Gelateria
Bite: GELATO!

As full as I was, there was no way I was going to turn down gelato. And upon seeing the rotating roulette {click for an Instagram video} of flavors at Milani Gelateria, I was mesmerized.

Milani is located in what I thought was the cutest area of all the places we visited, Espanola Way. It's sort of adorable. And romantic. It made me want to find a table to sit at with Steve and enjoy a glass of wine. But alas, we had gelato eating to do. {And obviously, that's way more important.}

We each got to choose a flavor {I picked Bacio which tastes like Nutella, no surprise there}. The gelato was just what I hoped it would be: smooth, silky, rich... pure perfection. The perfect way to wrap up an amazing day of gluttony!

Disclosure: Miami Culinary Tours gave me two complimentary passes for this experience. I was not compensated for this post, and as always, all opinions here are my own! 

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

The tour gave me such an appreciation for the beauty of South Beach and made me want to come back for more. There wasn't one stop that I wouldn't return to, which I would call a success. It was way beyond what I expected, and I think it's a great way to get a feel for the area whether you're a visitor or a local.

The next time I feel like trying something new, I think I'll head back down to South Beach and do some more exploring! A huge thank you to Miami Culinary Tours for the reminder that there's an epicurean adventure right in my own backyard!

Want a little taste of South Florida? Try some of my Cuban family favorites, including my Abuela's famous Arroz con Pollo Relleno {"Stuffed" Chicken & Rice}!

Arroz con Pollo Relleno, Croquetas de Jamon, Flan de Naranja

Yuca con Mojo, Bocaditos, Pastel de Guayaba y Queso

#WhyICook | Sponsored by Swanson

It should come as no surprise that some of my very favorite memories are linked by a common theme: Food.

- Baking cookies with my mom that will forever be referred to as "rock" cookies because of their tooth-chipping consistency.

- My dad attempting to roast chestnuts in a toaster oven... but forgetting to score them, causing them to hurl through the air like edible ammunition.

- Spending Thanksgiving away from our families while we lived in Dallas and hosting a "Friendsgiving" in our small apartment. 

- Being proposed to on Christmas day with my entire family seated around the dinner table. 

Somehow, food always manages to play a part in the most memorable parts of our lives. While I always had a fondness for food, it wasn't until I was a teenager -- maybe even in my 20's -- that I attempted to become a part of the cooking story on the other side of the stove. 

It started out as dabbling; boxed cakes, holiday baking, one-pot dinners. You know... gateway foods. After I got married, my interest in cooking grew when my husband harmlessly teased me about my skills in the kitchen. {In front of my in-laws!} Soon, my interest became a full-fledged passion... perhaps even a defining characteristic of who I am.

I've often stopped to think about why I started to cook, and more importantly, what caused me to continue to do so. 

I cook because food connects us all.

Food is the ultimate gift. It nourishes. It warms. It fills and fulfills. It appeals to all the senses, engages emotions and triggers memories.

Even my puppy thinks so. {Hearty Turkey Chili}

Food carries on tradition, represents cultures and can even break down communication barriers.

{Curried Brown Rice with Zucchini}

My grandma's famous Arroz Con Pollo Relleno

We cook and share food to celebrate; to commiserate; to congratulate.

{Provencal Potato Gratin}

It can speak a thousand words in just one forkful.

"Let's be healthy."

{Tandoori Marinated Tilapia with Mango Salsa}

{Linguine with Avocado & Arugula Pesto}

{Acorn Squash Stuffed with Spiced Quinoa}

"Let's put our sweatpants on and stay in."

{Pumpkin Lasagna Rolls with Gouda Cheese Sauce}

{Creamy Roasted Poblano & Corn Chowder}

"I love you."



"Let's have a party!"

{Cajun Jambalaya}

No matter how different we are, how busy we get, how far apart we live... we all have the common bonds of sharing food moments with the ones we love. It keeps us

And if we're lucky, those moments will become parts of our story and our memories, connecting us to our past, and to one another.

Swanson and Kitchen Daily have teamed up to share stories from bloggers {including me!} about what brings them into the kitchen. Check out their beautiful slideshow featuring pictures and anecdotes about why we cook.

As the holidays approach, I hope cooking will connect you with your family and friends, gathering around the table to share in the simple joy of sharing a meal and making a memory.

Connect with me, Swanson/Campbell's & Kitchen Daily on Pinterest for recipe ideas that will fill your holidays with flavor!

Disclosure: This is a collaboration between Campbell's and the AOL Lifestyle Contributor Network. Compensation was provided by Campbell's via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Campbell's.