Chai Spiced Biscotti with Cranberries and Almonds

Having two weeks off of work is pretty awesome. I've spent my Christmas break having lazy mornings of sipping coffee in bed and enjoying a good magazine. And of course with so much free time, I've been doing a bit of baking! 

I have recently become pretty obsessed with drinking Chai tea, so it became the inspiration for this Chai Biscotti. The texture is crisp and crunchy with spice from the ginger and a hint of sweetness from the cranberries.

This is my first attempt at making biscotti and it definitely will not be my last! It's super easy and the perfect little snack with a big cup of hot tea.

Chai Spiced Biscotti with Cranberries and Almonds

Recipe adapted from Katrina's Kitchen

Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 tsp ginger
1 tsp cardamom
1/4 tsp nutmeg
1 tsp ground chai tea leaves
1/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 tsp vanilla

1/2 cup dried cranberries
1/4 cup slivered almonds

Directions:

• In a large bowl, stir together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cardamom. Whisk in the 1 tsp of ground chai tea leaves. 
• In a stand mixer, cream butter and sugar. Add eggs and vanilla. Continue to beat in mixer for 3-4 minutes, scraping down the sides of the bowl.
• Beat in all the dry ingredients. Stop the mixer and stir in the cranberries and almonds. The dough will be slightly stiff and sticky. Cover and chill dough for about an hour. 
• Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
• Turn the dough out onto a lightly floured surface, and knead 7 or 8 times. Divide dough in half. Roll each loaf into a log and then flatten into a mounded shape on the baking sheet. The logs should be roughly 1 1/2 inches wide and 10 inches long, and spaced a few inches apart on the baking sheet.
• Bake for 25 minutes, until lightly browned.
• Remove from oven and let cool 20 minutes. Reduce the oven temperature to 325 degrees.
• With a sharp serrated knife, slice diagonally into ½ inch thick slices. Place cut side down on parchment paper and bake again for 12-15 minutes. Turn slices over and bake another 12-15 more minutes or until the slices are crisp around the edges and golden brown.

White Chocolate Gingerbread Truffles with Lemon Ginger Cream Cheese Frosting

If you're still looking for that perfect holiday treat, these are it. I've been on a gingerbread kick lately and let me tell you...these are amazing. Simple, bite-sized pieces of heaven that are perfect for holiday parties!

I've made cake pops/truffles a million times and what I love the most about them is that they are super versatile. You can basically use any flavor of cake and frosting. 

This combination has to be one of my favorites! I loooove the spicy and warm gingerbread with the slightly tart lemon and ginger cream cheese frosting. The perfect pairing. 

Merry Christmas from our family to yours! :)

White Chocolate Gingerbread Truffles with Lemon Ginger Cream Cheese Frosting

Recipe adapted from the Cooking Channel 
Ingredients:

for the cake:
1/2 cup sugar
1/2 stick unsalted butter, softened
1/3 cup molasses
1 large egg
1 1/2 cups flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup whole milk
12 ounces white chocolate candy melts
1 cup pecans, toasted and finely chopped

for the frosting:

1 1/4 cups powdered sugar
1/3 cup unsalted butter, softened
8 ounces cream cheese, cut into 4 pieces and softened
1 teaspoon freshly grated ginger
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

Directions:
For the cake: Preheat the oven to 350 degrees. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.

Using a hand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.

Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.

Pour the batter into the prepared baking dish. Bake about 20 to 25 minutes. Allow the cake to cool.

Once the cake has cooled, crumble the cake using a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Ginger Cream Cheese Frosting (see below) to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.

After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl.

Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pecans. Return them to the fridge to set, about 20 minutes.

for the frosting:
Using a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.

Chocolate Chip Oreo Cookies

Two cookies in one? Music to my ears! The recipe starts out as a basic chocolate chip cookie, but then you stir in crushed up Oreos...ummmm best. combo. ever. 

These cookies are super soft and so chewy...and packed with melt-in-your-mouth chocolate chips and yummy Oreos!

Chocolate Chip Oreo Cookies
Recipe adapted from Sally's Baking Addiction
Ingredients:
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract

1 1/2 cups crushed Oreos
1 cup mini chocolate chips

Directions:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper. 
• In a mixing bowl combine flour, baking soda, salt and cornstarch; set aside. 
• In a large bowl whisk together the melted butter and both brown and white sugars.
• Add in the eggs and vanilla and continue to whisk until combined. 
• Add the wet ingredients to the dry ingredients and mix with a large spoon until just combined.
• Fold in the chocolate chips and Oreo pieces. Chill dough for at least one hour or overnight. 
• Use a cookie scoop to roll the dough into balls (about 3 tablespoons).
• Bake for 11-12 minutes and cool completely on a wire rack. 

Gingerbread Whoopie Pies

Whoopie pies are pretty much my favorite thing ever and I love this mini version!! It's like a little cupcake sandwich. :)

These little bites of yummy goodness have winter and Christmas written all over them. There is something about this time of year when I find myself craving anything with gingerbread. The warmth of flavors is just perfect for these cold days.

This whoopie pie is super moist and has a strong gingerbread flavor. The filling is a simple cream cheese frosting and is the perfect compliment. All in all, they are simply scrumptious! Make them. You won't be disappointed. 

Gingerbread Whoopie Pies
Recipe adapted from King Arthur Flour
Ingredients:

2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 cup unsalted butter, softened
1/4 cup dark brown sugar, packed
1 large egg
3/4 cup molasses
1/2 cup buttermilk

for the filling:

4 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla
3 cups powdered sugar

Directions:

• Preheat oven to 375 degrees. Line baking sheets with parchment paper. Set aside.
• In a large bowl, whisk together all the dry ingredients.
• In the bowl of a stand mixer beat butter and brown sugar together until light and fluffy. Beat in the egg, scraping down the sides of the bowl.
• Mix in half of the dry ingredients, the molasses, the remaining dry ingredients, and then the buttermilk.
• Drop the batter onto baking sheets using a medium cookie scoop (about 1 1/2 tbsp.).
• Bake the cakes until puffed and set, about 9-12 minutes. Cool on the baking sheets until firm then transfer to a wire cooling rack to cool completely.

Make the filling by beating the cream cheese and butter with an electric mixer.  Mix in vanilla, then beat in powdered sugar until smooth.  Place 1-2 tablespoons of filling in the center of a cake.  Top with a second cake and press together until the filling reaches the edges of the pies.  Makes about 15 sandwiches.

Pretzel M&M Cookies

If you haven't checked out Sally's Baking Addiction...I highly recommend you do! She is an amazing baker and has some of the most delicious recipes. I took her chewy chocolate chunk cookie recipe and added some colorful mini M&M’s. And since you know I'm obsessed with sweet and salty, I threw in some crushed pretzels too. They add the perfect amount of crunch and salt to the cookie.

People are always asking me, "what do you do with all those treats you bake?". Well, unless we're really in the mood for something sweet, most of the goodies end up gifts to my parents, in-laws, friends, neighbors, co-workers...anyone we can get them to! So needless to say, these were perfect for our Christmas lunch at work.

Pretzel M&M Cookies
Recipe adapted from Sally's Baking Addiction
Ingredients:
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract

1 cup mini M&Ms

1 cup pretzels, broken in to pieces

Directions:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper. 
• In a mixing bowl combine flour, baking soda, salt and cornstarch; set aside. 
• In a large bowl whisk together the melted butter and both brown and white sugars.
• Add in the eggs and vanilla and continue to whisk until combined. 
• Add the wet ingredients to the dry ingredients and mix with a large spoon until just combined.
• Fold in the M&Ms and pretzel pieces. Chill dough for at least one hour or overnight. 
• Use a cookie scoop to roll the dough into balls (about 3 tablespoons).
• Bake for 11-12 minutes and cool completely on a wire rack. 

Mini Peanut Butter Rolo Cookies

This is a super quick and delicious cookie recipe. I made them a couple of weeks ago for a Christmas dinner party at our house...and they disappeared!

This cookie is as easy as dropping your favorite candy into lightly baked cookie batter. My favorite candy of choice...ROLOS :)

You just drop a little ball of peanut butter dough into a mini muffin pan and bake them until they're just barely done. Take them out of the oven and immediately press a mini Rolo into the center. Soft and chewy peanut butter cookie meets melty caramel and chocolate yumminess.

Cookie + candy perfection.

This is the perfect Christmas cookie recipe – super quick, easy, and you can make a ton in no time!

Mini Peanut Butter Rolo Cookies

Ingredients: 

1 1/2 cup all purpose flour

1/2 cup Creamy Peanut Butter
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
3/4 tsp. baking soda
1/2 tsp. vanilla
1/2 tsp. salt
1 pkg. Mini Rolos

1/2 cup white chocolate chips

Directions:

• Preheat oven to 35o degrees. Lightly grease a mini muffin pan with with cooking spray. 
• Whisk together flour, salt, and baking soda and set aside.
• In the bowl of a stand mixer combine butter, brown sugar, and white sugar until fluffy. 
• Add in peanut butter and continue to mix.
• Add in egg and vanilla until combined.
• Slowly add in flour mixture until the dough just comes together. 
• Roll dough into 1 inch balls and place in muffin pan.
• Bake for 6-8 minutes, until they are just barely done. 
• Take the warm cookies out of the oven, and place a mini Rolo into each cookie, pushing down slightly. The warmth of the cookie will slightly melt the chocolate.
• In a microwave safe bowl, melt chocolate in 20 second intervals until smooth.
• Drizzle white chocolate over each cookie.
• Cool for about 10 minutes and gently remove the cookies from the pan. 

Nutella Caramel Oatmeal Crumb Bars

Nutella is quite possibly the most amazing thing ever invented. My love for this delicious hazelnut spread started when I went to Australia in 2009. Ever since then I have been hooked!

These classic bars take soft, slightly crumbly oatmeal cookie dough that's studded with toasted pecans and sandwich it together over smooth, creamy Nutella and sweet caramel. 

I mean you seriously can’t go wrong here.

The recipe is super easy. And as far as I'm concerned, the less dishes to wash, the better. Melt some caramel, spoon out some Nutella...and there you have it! Done in 20 minutes or less!

Nutella Caramel Oatmeal Crumb Bars

Ingredients:

1/2 (1 stick) cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups all purpose flour
1 1/2 cups quick-cooking rolled oats
1/2 cup chopped pecans, toasted
1/2 cup Nutella
20 caramels, unwrapped
1 tbsp milk
1 tsp vanilla

Directions:

• Preheat oven to 350 degrees. Line an 8x8 inch baking pan with foil, leaving about 1 inch over the edges of the pan. 
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl. 
• Add egg, vanilla, baking soda and salt; beat until combined. 
• Add flour slowly and mix until combined. Stir in the oats and pecans. 
• Press 2/3 of the dough evenly into the bottom of the prepared pan. Bake for 10 minutes.
• In a medium saucepan, heat the caramels, vanilla, and milk over low heat until melted and smooth. Drizzle caramel mixture over the dough. 
• Spread on a layer of the Nutella using an off-set spatula. You may need to warm the Nutella in the microwave for a bit to soften it up enough to spread easily. 
• Take remaining dough and sprinkle evenly on top of the Nutella layer. Bake for 22-25 minutes or until top is just barely light brown. 
• Cool in pan on a wire rack until room temperature. Use foil to lift bars out of pan.  Cut into bars.

Salted Caramel Chocolate Chip Cookie Dough Truffles

OK guys, this recipe is no joke. 

If you don't know by now, I have a weakness for a sweet and salty combo. It's pretty much the best flavor combination ever. So as soon as I saw this recipe I knew I had to add a pinch of salt somewhere...and honestly, what's better than salted caramel? 

Sweet and salty caramel drizzled over chocolate covered COOKIE DOUGH! This is probably one of the best desserts I've ever made...and the best part is that there's no baking involved!

I wanted to add a little surprise in the center of each truffle. I found these super cute mini Rolos at the grocery store and figured they would be perfect together. Man, was I right! 

Cookie dough is one of those childhood favorites that you can just never get enough of. I love this recipe because the the cookie dough is egg-free, so you don't have to worry about getting sick when eating raw cookie dough. 

Simply put...

THESE TASTE AMAZING. 

Salted Caramel Chocolate Chip Cookie Dough Truffles

Recipe adapted from Bakerella and The Cookie Dough Lover’s Cookbook

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
chocolate candy coating
30 mini Rolos
10-15 unwrapped caramels
1 tbsp milk

1 tsp salt
Sea salt for sprinkling

Directions:

• In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
• Mix in milk and vanilla.
• Add flour and salt and mix on low until combined.
• Stir in chocolate chips.
• Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls. Place a Rolo inside each ball. Wrap the cookie dough around the Rolo and form into a ball.
• Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 20-30 minutes. 
• Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and dip in candy coating. Let any excess fall off back into the bowl.
• Place caramels, salt, and milk in a microwave safe bowl. Melt the caramels in 20 second intervals until smooth. 
• Drizzle each cookie dough ball with caramel and sprinkle with sea salt. 
• Refrigerate in an airtight container for up to a week.

Salted Caramel Pretzel Crunch Brownies

So I was craving something sweet and salty...again. 

These brownies are a twist on the classic "poor man's" turtles. We make them every year for Thanksgiving and Christmas...you take a pretzel, place a Rolo on top, pop it in the oven until it's slightly melted, and then top it with a pecan. AH-MAZING! It's seriously the easiest dessert ever and soooo freakin' good! 

So I decided to make those delicious turtles in brownie form. The saltiness from the pretzels just adds something amazing to sweet and rich desserts! 

You start with a rich and fudgy brownie layer, topped with ooey gooey salted caramel, and then sprinkle on some crunchy pretzels and pecans. The whole thing is then drizzled with melted chocolate. YES. PLEASE. 

This recipe is a quick and easy way to jazz up a standard brownie that takes a normal dessert to the next level!

Salted Caramel Pretzel Crunch Brownies 

Ingredients:

1 box fudge brownie mix

1 egg

1/3 cup water

1/3 cup vegetable oil

1 bag (14oz) caramels

1 tablespoon milk

1/4 tsp sea salt

1/2 cup pretzels, coarsely crushed

1/2 cup pecans, coarsely chopped

1 cup semisweet chocolate chips, melted

Directions:

• Preheat oven to 350 degrees. Line a 9x9 inch baking pan with parchment paper. 
• In a large mixing bowl, combine brownie mix, water, oil, and egg. Spread into pan. Bake for 28-30 minutes or until toothpick inserted comes out almost clean. Cool for about 5 minutes.
• While the brownies are baking, in medium bowl, microwave caramels and milk uncovered for 20 second intervals, stirring until completely melted. Stir in salt. Pour over warm brownies. 
• Sprinkle pretzels and pecans over the caramel and lightly press down so they all stick to the caramel.
• Microwave the chocolate chips for 30-35 seconds and stir until smooth. Drizzle over brownies. 
• Refrigerate brownies for at least 10 minutes before cutting. 

Brownie Cupcakes with White Chocolate Cream Cheese Frosting

Dark chocolate meets white chocolate. 

These cupcakes are rich + fudgy and covered in amazingly delicious white chocolate cream cheese frosting. If you're an extreme chocolate lover, these are for you! 

The batter is super easy since you can just use a boxed brownie mix. I bought some coconut oil a few weeks ago and decided to give it a whirl in these brownies. 

The verdict: decadent and chocolatey with just the slightest hint of coconut. I think these brownies actually smell more like coconut than they taste like it. I love the idea of using it instead of butter or vegetable oil, partially because I’m insanely crazy about coconut! Apparently you can use coconut oil for everything: conditioner, deodorant, lotion, diaper cream...good to know! 

If you're a fan of coconut oil head over to The Kitchn and check out these awesome recipes! 

Brownie Cupcakes with White Chocolate Cream Cheese Frosting
Ingredients:
1 box Ghirardelli Dark Chocolate brownie mix
1 egg
1/3 cup water
1/3 cup coconut oil
1/4 cup hot fudge sauce

{for the frosting}
1/2 stick butter, softened
2 cups powdered sugar
4 oz cream cheese, softened
4 oz good quality white chocolate, melted (I used Ghirardelli)
1 tsp clear vanilla extract

Directions:

• Preheat oven to 350 degrees. Line a muffin tin with about 12 paper liners and set aside.
• In a large bowl, combine one box brownie mix, the egg, coconut oil, water, and hot fudge sauce until blended. Portion evenly among muffin cups; about 2/3 full. 
• Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool completely.

{for the frosting}

• In the bowl of a stand up mixer, beat cream cheese and butter until light and fluffy. 
• Slowly add in powdered sugar. 
• In a small bowl over simmering water, melt the white chocolate. Stir until smooth. 
• Add in the cooled white chocolate and vanilla extract. Continue beating until combined and smooth. 

Peach and Ginger Frozen Yogurt

It might be time to go back to school, but the weather still feels like summer! This is my last week of summer break so I'm soaking up as much sunshine as possible. Along with the sunshine, I'm also taking advantage of the amazingly delicious peaches I found at the farmer's market.

We received an ice cream maker as a wedding present and I couldn't wait to use it. This frozen yogurt is super simple to make and absolutely delicious. It has a bit of tartness from the yogurt, but the sweetness from the peaches and honey is the perfect compliment.

I am kind of obsessed with Greek yogurt. I buy a huge container every time I go to the grocery store. I just can't help it. I use it in everything and it's so good for you! 

Peaches + Greek yogurt + honey + ginger. It just doesn't get much easier than that. In about 20 minutes you have the perfect guilt-free summer treat! 

Peach and Ginger Frozen Yogurt

Ingredients:4 ripe peaches, peeled and sliced

1/4 cup honey
2 cups Greek yogurt
1 tsp finely grated ginger

Directions:With a food processor, puree peaches. Add in honey, yogurt, and ginger. Continue to puree until smooth. Pour into an ice cream maker and follow manufacturer's instructions. (Mine took about 25 minutes). Freeze for an additional 2 hours or until firm.

Peanut Butter + Pretzel Truffles

Salty + sweet. 

Peanut butter + chocolate.

These little balls of sweet peanut butter and bits of crunchy pretzels, dipped in chocolate are seriously dangerous. Dangerous and oh so delicious! Good luck eating just one, or two...or ten.

The peanut butter filling is like eating the center of a Reese’s peanut butter cup. Amaaazzzing.

 Perfect bite-size pieces of heaven. You really need to make these right now. Dooo itt.

Peanut Butter + Pretzel Truffles

Recipe adapted from Annie's Eats

Ingredients:

1 cup whole tiny twist pretzels

1/4 cup creamy all natural peanut butter

3 oz cream cheese, softened

2 tablespoons light brown sugar

3 tablespoons powdered sugar

1 tablespoon vegetable shortening

1 cup semisweet chocolate chips

3 tablespoons peanut butter, slightly melted

Directions:

• Line a baking sheet with waxed paper; set aside.
• Place pretzels in a resealable plastic bag and crush the pretzels into small bits using a rolling pin; set aside.
• In a small bowl, combine the peanut butter, cream cheese, brown sugar, and powdered sugar until completely blended and smooth. Add the pretzel bits and mix thoroughly. Chill in the freezer until firm, about 15 minutes.
• Shape into balls. Place on prepared pan and place in the freezer until firm, at least 15 minutes.
• Melt chocolate chips in a microwave safe bowl, stirring every 20-230 seconds until completely melted. Add in shortening and still until smooth.
• Dip balls in chocolate using a spoon or a fork and place on a waxed paper lined baking sheet. (I did about 3 at at time.) Keep the other undipped balls in the freezer until ready to dip.
• Once you have covered all the balls in chocolate, place in the refrigerator until the chocolate coating is set. Once the coating is set melt the peanut butter and drizzle over each truffle. Return to refrigerator until drizzle is set. Store in an airtight container in the refrigerator.