Uncategorized

Chocolate Pumpkin Pie Cookie Cups

Pumpkin and chocolate are a match made in dessert heaven. You won’t miss the pie when these bite-sized, easy Chocolate Pumpkin Cookie Cups are on the menu.
This post is sponsored by Dixie Crystals in conjunction with #ChristmasSweetsWeek. 
All opinions are mine alone.


Cookie cups are a favorite of mine, because of all the flavor and filling combinations. It’s day 5 of #ChristmasSweetsWeek and I am a firm believer that pumpkin is not just a September-November food. Yes, fresh pumpkin is only available at certain times of the year, but I used canned pumpkin for the pumpkin pudding and it is so amazing!!

I have made quite a few cookie cups this year, like these Funfetti Cheesecake Cookie Cups and Chocolate Irish Cream Cheesecake Cookie Cups. Like I said, so many options for flavors. I have so many ideas for more cookie cup creations next year.

The chocolate cookie cups are so easy to make, and I used a pestle to press the centers down after baking. You can also use the back of a wooden spoon or muddler if you have one. The key to getting the cookie cups so uniform is using a small cookie scoop. Cookie scoops/ice cream scoops are a lifesaver when I make cookies and cupcakes. I know that everything will be the same size and bake at the same time.


#ChristmasSweetsWeek recipes:

Beverages:

Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons
Cookie Butter Eggnog Cocktail from My Suburban Kitchen
Coquito from A Kitchen Hoor’s Adventures
Eggnog Martini from Everyday Eileen
Frozen Caramel Hot Chocolate from Eat Move Make
Hazelnut Hot Chocolate Sticks from Family Around the Table
Mulled Red Wine Sangria from Platter Talk
Red Velvet Hot Chocolate from Live Love Texas
Salted Caramel Affogato from Tara’s Multicultural Table
Salted Caramel Apple Cider Martinis from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Espresso Martini from An Affair from the Heart
Salted Caramel White Hot Chocolate from Who Needs A Cape?
Sugar Cookie Martini from Strawberry Blondie Kitchen
Vanilla & Spice Hot Mulled Wine from The Baking Fairy

Breakfast:

Baked Eggnog French Toast from The Spiffy Cookie
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen

Candies:

Almond Butter Rum Toffee from Take Two Tapas
Christmas Eggnog Fudge from For the Love of Food
Christmas Grinch Bark from Blogghetti
Cookie Butter Bark from Seduction in the Kitchen
Eggnog Sugar Cookie Bark from 4 Sons ‘R’ Us
Peppermint Marshmallow Fudge from Daily Dish Recipes
White Christmas Sugar Cookie Dough Fudge from Hezzi-D’s Books and Cooks

Desserts:

Black Forest Cheesecake from Kate’s Recipe Box
Butter Rum Cheesecake from Cookie Dough and Oven Mitt
Butter Rum Nutty Biscotti from Love and Confections
Chai Snickerdoodle Cookies from Mildly Meandering
Christmas Cornflake Wreaths from The Mandatory Mooch
Cookie Butter Blossom Cookies from The Bitter Side of Sweet
Frozen Mint Meltaway Pie from Cooking with Carlee
Lemon-Cardamom Sugarmen Cookies from Culinary Adventures with Camilla
Peppermint Mocha Cupcakes from The Beard and The Baker
Red Velvet Cupcakes with Eggnog Butter Frosting from Lady Behind the Curtain
Santa Hat Cupcakes from The Redhead Baker
Slice ‘N’ Bake Grinch Cookies from Big Bear’s Wife
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

Gingerbread Latte Cupcakes with Coffee Buttercream #ChristmasSweetsWeek

Skip the coffeehouse and bake some delicious Gingerbread Latte Cupcakes with Coffee Buttercream! These delectable cupcakes are topped with a coffee buttercream, adorable specialty sprinkle mix, and mini gingerbread man cut-out cookies!! They are almost too cute to eat!
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

…

Read More

Cranberry Orange Meltaways #ChristmasSweetsWeek

These melt-in-your-mouth cookies are the perfect addition to any holiday cookie platter. Cranberry and orange combine in a buttery and delicious drop cookie that will leave you wanting more!
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

It’s day 2 of #ChristmasSweetsWeek and I am on a roll with the cranberry and orange combination. Don’t worry, this will be the last cranberry-orange combo for the week – I have more deliciousness coming your way! Cranberry Orange Meltaways are one of my favorite cookies because they are so easy to make – and even easier to eat.

These light and buttery cookies have the perfect amount of citrus and tart cranberries. If you’d like it a little sweeter, a dusting of powdered sugar would be a great addition. Since these cookies are so tender and soft, it is best to bake them on a day when there isn’t a lot of humidity. That can be quite difficult living in Florida, so I usually only make these on cold Winter days.

Cranberry and orange is one of my favorite holiday flavor combinations, like my Easy Cranberry Orange Madras from yesterday. It’s tart and sweet and fresh – something a little different than the usual heavier Christmas cookies. 
One of my most-used kitchen tools is a small cookie scoop. I can’t live without it because it makes portioning out cookies so easy. Every one is uniform and you don’t have to worry about them baking at different times, since they are all the same size.

Here are some tools used to make this recipe:

Cranberry Orange Meltaways

By Love and Confections

Ingredients

  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup Dixie Crystals Confectioners Powdered Sugar
  • 1 cup unsalted Cabot butter, softened
  • zest from 1 medium navel orange
  • 1 teaspoon vanilla extract
  • 1 egg, room temperature
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh cranberries
  • Dixie Crystals Confectioners Powdered Sugar for garnish, optional

Instructions

  1. Heat oven to 350F. Prepare baking sheets with parchment.
  2. In the bowl of your stand mixer with the paddle attachment, cream sugar, powdered sugar and butter 2-3 minutes, until light and fluffy. Add in zest, vanilla, and egg, and mix to combine, scraping down the sides as necessary.
  3. In medium bowl, whisk together flour, baking soda, cream of tartar and salt. With mixer on low, add dry ingredients 1/2 cup at a time.
  4. Place cranberries in food processor and pulse a few times until small pieces. Fold in chopped cranberries.
  5. Using a cookie scoop, portion out dough onto cookie sheets and bake for 10-15 minutes, or until bottoms are light golden brown.
  6. Cool on tray for 5 minutes then move to wire rack to cool completely. If desired dust with powdered sugar.

Yield: 4 dozen

#ChristmasSweetsWeek recipes:

Beverages:

Candy Cane Crunch Milkshake from The Redhead Baker
Salted Caramel Hot Chocolate Toddy from Strawberry Blondie Kitchen
Frozen Blue Hot Chocolate from For the Love of Food
Grumpy Grinch Punch from For the Love of Food
Merry Mistletoe Cocktail from Who Needs A Cape?
Raspberry Thyme Prosecco Punch from Take Two Tapas
Vanilla Milk Punch from Cooking with Carlee

Breakfast:

Cranberry Orange Make Ahead French Toast Bake from With Two Spoons

Candies:

Cookie Butter Balls from The Bitter Side of Sweet
Homemade Peppermint Patties from Everyday Eileen
White Chocolate Bark from Family Around the Table

Desserts:

Apple Cheddar Hand Pies from A Kitchen Hoor’s Adventures
Sparkling Wine, Cranberry, and White Chocolate Layer Cake from Cheese Curd in Paradise
Chocolate Orange Crinkle Cookies from Kate’s Recipe Box
Chocolate Hazelnut Truffle Tart from Rants From My Crazy Kitchen
Cranberry Orange Crinkle Meltawats from Love and Confections
Double Chocolate Mousse Cake from The Crumby Kitchen
Gingerbread Cookie Cups from Moore or Less Cooking
Gingerbread Sprinkle Cookies from Daily Dish Recipes
Grandma’s Chocolate Pie from Tip Garden
Italian Butter Cookies from April Golightly
No Bake Eggnog Pie from Our Good Life
Orange Cranberry White Chocolate Bread from Sweet Beginnings

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

Easy Cranberry Orange Madras #ChristmasSweetsWeek

Easy Cranberry Orange Madras are the perfect cocktail for any holiday party. Simple ingredients, with a twist, create a memorable drink that is great any time of the year.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.


It’s day 1 of #ChristmasSweetsWeek! Fun and festive cocktails are a must at any holiday party, and I love creating them to kick off my themed weeks. #ChristmasSweetsWeek brings together 44 bloggers and over 180 recipes featuring fudge, cookies, layer cakes, breakfast sweets, cocoas, martinis, ciders, and much more. Plus, there is a huge giveaway (enter below) with some amazing prizes, just in time for the holidays!

Growing up, whenever we went out for a special dinner with my grandparents, they would order cocktails. My grandfather usually got a CC and Ginger and my grandmother ordered a Madras. The pretty, pink-hued drink graced our dining tables and was her regular cocktail of choice. Years later, I grew fond of the cranberry and orange combination and love having it with vodka or champagne in cocktails. She doesn’t get out much now, but if she did, I’m sure she would still order this beautiful drink.

I love pretty drinking glasses and have loved the Stella Highball Glasses from Joyjolt for a while. They are the perfect size and have a great weight – not too heavy, but heavy enough that I don’t have to worry about them tipping and spilling easily. These were the perfect choice for my Madras. They sent me some other glassware to try out and I cannot wait to create more drinks and cocktails in them.

I strayed just a bit from the traditional recipe by adding some Torani Vanilla Syrup. I love this little hint of sweetness it gives to the cocktail. Torani also sent me their Salted Caramel Syrup and I have some delicious plans for that soon too!

This drink came together in a breeze and you can add lots of fun garnishes to jazz it up. I chose cranberries and orange slices. Sugared cranberries would be beautiful, as well as orange zest spirals. These would even be fun with rock candy sticks too!

Easy Cranberry Orange Madras

By Love and Confections

Ingredients

  • Ice
  • 1 1/2 ounces vodka
  • 3 1/2 ounces cranberry juice
  • 1 1/2 ounces orange juice
  • 1 1/2 teaspoon Torani Vanilla Syrup
  • Cranberries and orange slices for garnish

Instructions

  • Place ice in highball glass. Add vodka, cranberry, orange juice, vanilla syrup and stir. Garnish with cranberries and orange slices.

Yield: 1 highball glass

#ChristmasSweetsWeek recipes:

Beverages:

Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate’s Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker

Breakfast:

Christmas Cranberry Bread from Hezzi-D’s Books and Cooks
Easy Cinnamon Roll Christmas Tree from Jonesin’ For Taste
Overnight Caramel French Toast from Rants From My Crazy Kitchen

Candies:

Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear’s Wife
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas

Desserts:

Black Forest Tiramisu Parfait from A Kitchen Hoor’s Adventures
Chocolate Bundt Cake from Juggling Act Mama
Chocolate Eggnog Cupcakes from The Crumby Kitchen
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossom Cookies from Blogghetti
Eggnog cookies from Karen’s Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara’s Multicultural Table
Glazed Gingerbread Loaf from 4 Sons ‘R’ Us
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

#ChristmasSweetsWeek 2018 Giveaway

Welcome to #ChristmasSweetsWeek 2018! My co-hostess, Christie from A Kitchen Hoor’s Adventures, and I are so excited for this sweet week! What better way to celebrate the holidays than with food and a fun giveaway? 44 bloggers from around the country have come together to share over 180 sweet Christmas recipes!!

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, martinis, cocoa, and more! Our #ChristmasSweetsWeek sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals 

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative 

Cabot is giving one winner a cheese gift set, including a Cabot Cheese slate cutting board, small cheese cleaver, Cabot custom Bee’s Wrap, an assortment of Cabot’s finest cheeses.
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils & Flavors

LorAnn is giving one winner a collection of 6 LorAnn Bakery Emulsions, a collection of three LorAnn Oils vanilla extracts, a candy making cookbook, The Sweetapolita Bakebook, and a 12-unit variety pack of LorAnn super-strength candy oils.
Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

Prize #4 Joyjolt 

Joyjolt is giving one winner an Aurora Whiskey Decanter Set. Our Aurora Whiskey Decanter set has a timeless and sophisticated design that adds both class and style to any table. This set is hand made with top quality lead free crystal glass and cutting edge materials. The sets quality, design and upscale packaging makes the Aurora a perfect addition to your home, bar, hotel, restaurant, club or office. DRINK WITH JOY. ENJOY THE JOURNEY.
Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. Thats why we have created glassware equally as special and unique as your happiest moments.

Prize #5 Sweets & Treats Boutique

Sweets & Treats is giving one winner the Year of Sprinkles Box at a $150 value. It contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

Prize #6 Torani 

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.
Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

Eggnog Snickerdoodle Cookies with Eggnog Glaze #ChristmasCookiesWeek

Eggnog Snickerdoodle Cookies are a twist on the classic and include our favorite holiday drink. It isn’t Christmas until we have some eggnog!



This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the recipes. All opinions are my own.


Christmas cookies are some of my favorite cookies to make. Every year we make our traditional Cut-Out Sugar Cookies, as well as Ginger Crinkles, and Nutmeg Logs. I wanted to add a different cookie to the mix this year, and this twist on the classic snickerdoodle was the perfect choice. Eggnog Snickerdoodles will definitely be added to my Christmas cookie list from now on.

From what I can tell, people either love or hate eggnog. Mr. L&C loves it and can’t wait until December rolls around to start drinking it. To say these cookies were a hit is an understatement. When I opened the container, the nutmeg is prominent, and you can tell just by smell that these cookies are full of eggnog goodness.

I made some with the glaze, but actually prefer it without. The glaze doesn’t set hard, so they don’t stack easily with it. The cookies are good on their own and were gobbled perfectly fine without the glaze, so it’s your choice if you want to add it or not.

This batch went to a Christmas cookie exchange party with friends, and you can definitely tell that those who loved eggnog kept going back for more. Mr. L&C was happy they weren’t all eaten, so we brought the extras home to snack on during the week.

I haven’t tried freezing them, but I think they would do find baked, placed in a airtight container, then plastic wrapped to keep them fresh, if you like baking ahead. Since we make a lot of cookies, I will probably do just that with another batch, so we have them for the Christmas Day.

Eggnog Snickerdoodle Cookies

adapted from Lovefromtheoven.com

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cups granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 2 eggs, room temperature
  • 1/4 cup eggnog
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 6 tablespoons granulated sugar
  • 1 1/2 teaspoons freshly grated nutmeg
  • 2 cups powdered sugar
  • 1/4 cup eggnog

Instructions

  1. Sift together flour, baking powder, baking soda, cream of tartar, nutmeg, and salt. Set aside
  2. In bowl of stand mixer, cream butter, granulated sugar, and brown sugar 2-3 minutes, until light and fluffy. Scrape down sides of bowl and add eggs, eggnog, vanilla extract and rum extract. Mix on low to combine.
  3. Add in dry ingredients and mix on low until just combined. Wrap bowl in plastic wrap and chill for 1+ hours
  4. Heat oven to 350F. Prepare cookie sheets with parchment. Combine sugar and nutmeg into small bowl for topping
  5. Using a small cookie scoop, scoop dough into tablespoon size balls. Roll dough balls in sugar-nutmeg mixture then place on cookie sheets.
  6. Bake 8-9 minutes, being careful not to overbake. Cool for 5 minutes on cookie sheet then move to wire rack to cool completely.
  7. If topping with glaze, whisk together powdered sugar and eggnog. Drizzle over cookies and top with sprinkles if desired.

Yield: 4-5 dozen

#ChristmasCookiesWeek Friday Recipes

Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

Christmas Rosette Sugar Cookies #ChristmasCookiesWeek

Soft and buttery sugar cookies receive a classy twist with buttercream frosting rosettes and a fun Christmas sprinkle mix for the holiday season!

This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the recipes. All opinions are my own.


Sugar cookies are a holiday tradition in my family, and I have been making sugar cookies since I needed a step-stool to reach the counter. This year, instead of our family’s favorite frosting or royal icing, I wanted to create beautiful and easy buttercream frosting rosettes topped with a festive sprinkle mix.

This dough is very easy to work with and one of my favorite cookies to make. I usually make them for every holiday, and enjoy them most at Christmas. My mom, sister and I decorate cookies together – and eat quite a few along the way. Last year, I think we made a total of 17 dozen different cookies, and this sugar cookie recipe was probably 4-5 dozen of them.

Buttercream rosettes are really beautiful on every baked good, from cookies to cupcakes to layer cakes, it all looks amazing. I chose both pink and red for a fun color combination and they match the Christmas sprinkle mix perfectly.

I tinted the entire batch pink, used half, then tinted the rest red. It’s easier if you start with pink so you don’t have to use as much red food coloring. Also, red darkens a lot as it dries, so don’t go overboard on the color.

The sprinkles used in today’s recipe are from Sprinkle Pop. They have a lot of fun and festive sprinkle mixes and these matched perfectly with my buttercream. I love the bright color combination and it is the perfect twist on traditional Christmas colors.

Christmas Rosette Sugar Cookies

By Love and Confections

Cookie Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

  1. Place flour, baking powder, salt and sugar into a large mixing bowl. Whisk together briefly. Cut in butter using a pastry blender.
  2. In a small bowl or measuring cup, whisk egg, heavy cream and vanilla together. Pour egg mixture into the flour/butter mixture and combine with a spoon, or by hand, until it forms a cohesive ball of dough.
  3. Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours. If not using the same day, the dough can stay in the refrigerator overnight, or you can securely wrap it, place in a ziploc bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
  4. When ready to make cookies, heat oven to 400F, roll out to 3/8 inch thick. Using a 2.25 inch round cookie cutter, cut out and place on a parchment-lined baking sheet.
  5. Bake for 5-8 minutes (or 9-11 minutes on an Airbake cookie sheet) or until just golden brown around the edges. Cool on cookie sheet for 5 minutes, then transfer to cooking rack and cool completely before icing.

Buttercream Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup vegetable shortening
  • pinch salt
  • 1 pound confectioners’ powdered sugar
  • 1 teaspoon Adam’s Clear Vanilla Extract
  • 2-4 teaspoons milk
  • Deep Pink and Super Red gel food color
  • Sprinkle Pop Fahoo Fores sprinkle mix

Instructions

  1. In bowl of stand mixer fitted with paddle attachment, beat butter, shortening and salt on medium until combined.
  2. Add in half of the powdered sugar, 1 cup at a time, while on low. Scrape down the bowl as necessary. Add in remaining powdered sugar, extract and 2 teaspoons milk. Mix on low to combine then whip on medium until light and fluffy. Add additional milk if frosting is too thick to pipe. Scrape down the bowl.
  3. Use 1-2 drops pink gel food coloring and mix until combined. Place half in piping bag fitted with 1M piping tip.
  4. Use 2-3 drops red gel food coloring on remaining icing and mix until combined. Place remaining buttercream into piping bag fitted with 1M piping tip.
  5. Pipe rosettes onto cookies and top with sprinkles.

Yield: 24 cookies

#ChristmasCookiesWeek Monday Recipes

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

#ChristmasCookiesWeek Prizes and Giveaway

Thank you to Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures for hosting #ChristmasCookiesWeek.

This post is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. All opinions are my own.

Prize Package #1:

From Adams Extracts comes a selection of baking delights including their prize-winning pound cake mix, pure vanilla extract, pure peppermint extract, double strength pure vanilla extract, pound cake flavor extract and vanilla cinnamon sugar.

 

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla was sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams, whose imagination was stirred by his wife’s yearning for a flavoring that wouldn’t bake or freeze out, announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted.

 

Prize Package #2:

YumGoggle is giving away a variety of holiday and Christmas cookie cutters. The winner of this prize package will receive a sleigh, large ornament and two cookie cutter sets. The first is a mug/ sweater set called Ugly Sweater Specialty Cookie Cutter Set and the second is a Santa/ reindeer set called North Pole Specialty Cookie Cutter Set. Each set includes 2 cookie cutters, 2 templates, 2 instruction cars and 4 bonus templates.

 

The YumGoggle gallery features food photography from contributors around the world. If you’re looking for a recipe, chances are you’ll find it on YumGoggle. The photos not only whet your appetite but you can easily find the recipes by clicking the photo.

 

Prize Package #3:

The winner of this Sprinkle Pop prize package will get their choice of 3 sprinkle varieties, at $35.00 value. Winner will be contacted by or need to contact Sprinkle Pop for fulfillment.

 

Sprinkle Pop offers trendy sprinkle mixes that you won’t find anywhere else. Fun fact: Over 50% of their sprinkle mixes are dyed in house, making each experience one of a kind. Sprinkle Pop also creates one of a kind confetti shapes that are unique to their mixes. Make every occasion a festive one with these fun sprinkle creations.

 

Prize Package #4:

One winner will receive an 11 5/8 inch x 16 1/2 inch Silpat® baking mat which is perfect for all of your cookie baking throughout the year. Reduces the need for parchment and is reusable.

 

The original silicone baking mat made from a dedicated silicone with reinforced fiberglass mesh. Nothing sticks to Silpat® which means you’ll spend less time cleaning and more time enjoying your baking creations. Silpat® replaces the need for butter, grease, oils, and sprays.

  • Multi-purpose non-stick silicone baking and pastry mat.
  • No cooking sprays, oils or parchment paper needed.
  • Not to be used as a cutting surface.
  • Can be used in the oven, microwave and freezer.

 

Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

Chocolate Pumpkin Drip Cake

Chocolate pumpkin cake is layered with spiced pumpkin frosting and topped with a chocolate ganache drip for a cake that is great for both holiday celebrations and weeknight desserts.
This post is sponsored by Florida Dairy Farmers. All opinions are my own.

Chocolate pumpkin layer cake with spiced pumpkin frosting and chocolate ganache drip
Drip cakes are one of my favorites to create. I love the way the chocolate drips over the edges, as well as the fun flavors and decorations that accompany it. Chocolate and pumpkin are a great flavor combination and come together beautifully in this chocolate pumpkin cake with pumpkin frosting and chocolate ganache drip.
Pumpkin is a great ingredient to bake with and not just for Halloween and Thanksgiving. I love baking with pumpkin throughout the year. Layer cakes are definitely a show-stopper during the holiday season and this cake is sure to please a crowd.

Chocolate pumpkin layer cake with spiced pumpkin frosting and chocolate ganache drip
I have to admit that the pumpkin frosting is my favorite part of the cake, though. I could eat it with a spoon. It so fluffy and perfectly spiced – a great frosting to keep on hand for cupcakes and cakes throughout the season.
I made the cake in 2 8-inch cake pans, but the recipe can definitely be doubled for a taller cake, or halved for a single layer. If you’re interested in a 6-inch cake, I would probably do one and a half times the batter and divide between 3 cake pans. The 8-inch are my go-to pans for everyday cakes, so those are the ones I recommend for the recipe.
Chocolate pumpkin layer cake with spiced pumpkin frosting and chocolate ganache drip
I hope you have a delicious holiday season and give the pumpkin and chocolate combination a try!
Here are a few items I used in this recipe:

Chocolate Pumpkin Drip Cake

By Love and Confections

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 3/4 cup unsalted butter, softened
  • 3/4 cup vegetable shortening
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree, not pumpkin pie filling
  • 2 teaspoon pumpkin pie spice
  • 8-9 cups powdered sugar
  • 2-3 tablespoon milk or heavy cream

Instructions

  1. Heat oven to 350F. Prepare 2 8-inch cake pans with baking spray and parchment circles, and set aside.
  2. In a large bowl, or bowl of stand mixer with paddle attachment, combine sugar, brown sugar and eggs on medium to medium-high speed until light and fluffy.
  3. Add in oil, milk, vanilla extract and pumpkin puree. Mix on low until combined.
  4. In a medium bowl, sift or whisk together flour, cocoa, baking powder, salt, and pumpkin pie spice. Gradually add into wet mixture while on low, scraping down the sides of the bowl as necessary
  5. Divide batter evenly between two pans. Bake for 22-25 minutes, or until a skewer inserted into the center comes out clean. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
  6. Pumpkin Frosting Instructions: In large bowl with hand blender, or bowl of mixer with whisk attachment, mix butter and shortening together until completely combined. Add in salt, pumpkin puree, and pumpkin pie spice and mix on low until combined. Scrape down sides of bowl.
  7. Once incorporated whip on medium low and add in vanilla extract and milk, starting with 2 tablespoons and adding more after incorporating powdered sugar. Scrape down sides of bowl as necessary.
  8. Add in powdered sugar, 1 cup at a time, starting with 8 cups. Once combined, whip on medium to medium-high until light and fluffy, 3-5 minutes. If you live in a humid climate, or frosting does not hold shape, add sifted powdered sugar, 1/4 cup at a time, until you reach desired consistency. If frosting is too stiff and dry, add remaining milk.
  9. Assembly Instructions: Level each cake. Place one cake on a cake round or serving plate. Fill bottom layer with frosting. Turn second layer upside down so flat, uncut side is up. Crumb coat* entire cake and chill for 45 minutes. Frost entire cake with pumpkin frosting and chill another 45 minutes.
  10. Once cake is fully chilled, place chocolate chips in large heat-proof measuring cup or medium glass bowl.
  11. Place 1/2 cup heavy cream and 2 tablespoons corn syrup into heat-proof measuring cup or glass bowl and microwave for 45 seconds – 1 minute, until hot. Pour immediately on top of chocolate chips and let sit for 2 minutes.
  12. Using a whisk or spatula, combine the melted chocolate and heavy cream until a glossy, drip consistency. Place in piping bag or candy-making squeeze bottle and create drips around the edge of the cake. Less pressure makes smaller drips, more pressure makes longer drips.
    Pipe chocolate on top of cake and spread using a small offset spatula.
  13. Chill cake for 10 minutes. Place pumpkin frosting in piping bag fitted with 1M open star tip. Pipe border around the base of cake and pipe dollops on top of cake. Can be made a day in advance. 

* Crumb coat is a thin layer of frosting applied after stacking the cake, so the crumbs do not show when the final layer of frosting is applied.

Yield: 1 8-inch cake

Until next time,
LOVE & CONFECTIONS!

Chocolate Chip Pumpkin Cupcakes with Pumpkin and Chocolate Frosting

For a delicious twist on traditional pumpkin desserts, try my Chocolate Chip Pumpkin Cupcakes with both Pumpkin and Chocolate Frostings. Double the frosting means double the flavor!
This recipe is sponsored by Florida Dairy Farmers. All opinions are my own.

Pumpkin pie is a must around the holidays, but I can only have so much pie, These Chocolate Chip Pumpkin Cupcakes are my answer to pie overload. Two delicious frostings – one pumpkin and one chocolate – top a moist pumpkin cupcake that is dotted with mini chocolate chips. These cupcakes will be the hit of your dessert table!

Individual desserts, like parfait in a jar, are perfect for holiday gatherings. Cupcakes top that list because they are easy to make and always look cute on the dessert buffet! These beauties are extra special because of the double frosting.
I had to make these delicious cupcakes over-the-top, and a showstopper for my Thanksgiving feast, and the two layers of frostings definitely did not disappoint. Chocolate and pumpkin are such a fantastic combination together.

I even used chocolate chips in the cupcake recipe to bump up that yummy chocolate flavor. These pumpkin cupcakes are delicious! They are so good, I had to keep my family from eating them all before I could take pictures. We had some even without the frosting on top and I am definitely going to make chocolate chip pumpkin cupcakes throughout Fall next year!

Chocolate Chip Pumpkin Cupcakes with Chocolate and Pumpkin Frostings

By Love and Confections

Ingredients

  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 3 eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup mini semi-sweet chocolate chips

Chocolate Frosting

  • 3/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream
  • Mini semi-sweet chocolate chips, optional

Pumpkin Frosting

  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 1/4 teaspoon salt
  • 1/3 cup pumpkin puree, not pumpkin pie filling
  • 1 teaspoon pumpkin pie spice
  • 4-5 cups powdered sugar
  • 1/2-1 tablespoon milk or heavy cream

Instructions

  1. Heat oven to 350F. Place wrappers in cupcake tins and set aside.
  2. In a large bowl, or bowl of stand mixer with paddle attachment, mix together sugar, brown sugar and eggs on medium to medium-high speed until light and fluffy. Add in oil, milk, vanilla extract and pumpkin puree. Mix on low until combined.
  3. In a medium bowl, sift or whisk together flour, baking powder, salt, pumpkin pie spice and cinnamon. Gradually add into wet mixture while on low, scraping down the sides of the bowl as necessary. Fold in mini chocolate chips.
  4. Using a cookie scoop or disher, scoop batter into prepared cupcake tins, 1/2 to 3/4 of the way up the paper liners.
  5. Bake for 18-21 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Cool in tins for 10 minutes. Remove cupcakes and let cool on wire rack completely.
  6. Chocolate Frosting Instructions: In large bowl with hand blender, or bowl of mixer with whisk attachment, mix butter, powdered sugar, cocoa, and salt on low until combined. Scrape down sides of bowl. Once incorporated whip on medium low and add in vanilla extract and milk 1 tablespoon at a time. Scraping down sides of bowl as necessary. Whip on medium to medium-high until light and fluffy, 3-5 minutes. If you live in a humid climate, or frosting does not hold shape, add sifted powdered sugar, a tablespoon at a time, until you reach desired piping consistency. Place frosting into a large piping bag fitted with an open round piping tip. Pipe frosting onto cupcakes as a base for the pumpkin frosting. If desired, garnish chocolate frosting with mini semi-sweet chocolate chips. Can be refrigerated while making pumpkin frosting.
  7. Pumpkin Frosting Instructions: In large bowl with hand blender, or bowl of mixer with whisk attachment, mix butter and shortening together until completely combined. Add in salt, pumpkin puree, and pumpkin pie spice and mix on low until combined. Scrape down sides of bowl. Once incorporated whip on medium low and add in vanilla extract and milk, starting with 1/2 tablespoon and adding more after incorporating powdered sugar. Scrape down sides of bowl as necessary. Add in powdered sugar, 1 cup at a time, starting with 4 cups. Once combined, whip on medium to medium-high until light and fluffy, 3-5 minutes. If you live in a humid climate, or frosting does not hold shape, add sifted powdered sugar, a tablespoon at a time, until you reach desired piping consistency. If necessary, add remaining 1/2 tablespoon milk. Place frosting into a large piping bag fitted with a 1M piping tip. Pipe frosting onto cupcakes.
  8. Refrigerate if not using immediately.

Yield: 24 cupcakes

Until next time,
LOVE & CONFECTIONS!