Marshmallow Peanut Butter Cookies

A long time ago I made these peanut butter cookies studded with chocolate chips and marshmallows.

I took some photos.

Those photos stayed on my camera.

Those photos that stayed on my camera got deleted by my toddler. (You can read about that story here.)

I’d already signed up to share said cookies with my blogging friends in celebration of National Peanut Butter Day.

The real bummer silver lining here, is that I had to make these cookies again.

I remember wishing the cookies had more marshmallow and less chocolate, so I did just that.

These cookies are delicious.

I made them massive. No particular reason. Just because I could.

If you like peanut butter cookies, whip up a batch of these bad boys as soon as you have some marshmallows on hand. (Evidently not all grocery stores have marshmallows, but that’s a story for another day?)

Marshmallow Peanut Butter Cookies

Ingredients:

  • 1/2 stick butter, softened
  • 1 C creamy peanut butter
  • 1/2 C brown sugar
  • 1/2 C sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 C flour
  • 1 tsp baking soda
  • 2/3 C mini marshmallows

Steps:

  1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and sugar until fluffy. Add the eggs one at a time and vanilla until fully incorporated.
  3. Add in the flour and baking soda. Mix until combined and a cookie dough forms. Fold in the marshmallows with a wooden spoon or spatula.
  4. Roll cookie dough into balls and place onto the prepared cookie sheet. Bake 15 minutes, until cookies are browning and marshmallows melted. Let cool on the baking sheet 5 minutes before removing to a cooling rack to cool completely.

*This recipe is adapted from Julie at https://www.tablefortwoblog.com/fluffernutter-cookies/*

Marshmallow Peanut Butter Cookies for #NationalPeanutButterDay from Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Be sure to check out these other recipes for National Peanut Butter Day:

3 Healthy Peanut Butter Smoothies by Bear & Bug Eats

Chicken Satay with Spicy Peanut Dipping Sauce by Everyday Eileen

Marshmallow Peanut Butter Cookies by Sew You Think You Can Cook

Chocolate Peanut Butter Balls by The Freshman Cook

E.T. Cookies by Karen’s Kitchen Stories

Easy Peanut Butter & Chocolate Swirled Fudge by Cookaholic Wife

Easy Peanut Butter and Banana Croissants by Jonesin’ For Taste

Fluffernutter Macaron by A Kitchen Hoor’s Adventures

My Family’s Favorite Peanut Butter Cookie (recipe remake) by Family Around the Table

No Bake Peanut Butter Cup Pie by Soulfully Made

Nutter Butter Ice Cream Cone Cookies by Amy’s Cooking Adventures

Peanut Butter & Chocolate Chip Granola Squares by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Peanut Butter and Jelly Smoothie Bowl by Simple and Savory

Peanut Butter Banana Overnight Oatmeal by Frugal Pantry

Peanut Butter Chocolate Chip Sheet Pan Pancakes by Kate’s Recipe Box

Peanut Butter Cream Cheese Spread by Cindy’s Recipes and Writings

Peanut Butter Mocha Cupcakes by Strawberry Blondie Kitchen

Peanut Butter Mousse Parfaits by The Redhead Baker

Honey Peanut Butter Popcorn by The Gingered Whisk

Peanut Butter Snowballs by Culinary Adventures with Camilla

Peanut Ginger Pasta by Jolene’s Recipe Journal

Thai Inspired Noodles by A Day in the Life on the Farm

 

Boston Crème Blondies

Sometimes I’m really on top of it.

And sometimes I’m posting one year’s football fare the following January.

I’ll let you decide which way this post is leaning!

Do you even remember who played in THE pro football game of 2017?

I wouldn’t have if it weren’t for the food photos still stored on my camera.

The answer: New England Patriots and Atlanta Falcons. The winner: New England Patriots with a score of 34-28. No, I did not remember the result of the game, thankfully the Internet knows everything.

To celebrate the big game, I thought it’d be fun to cook something associated with each team. For Atlanta, I went with something peach. (Peach Chipotle Meatballs you’ll be seeing next week.) For New England, Boston Crème Blondies!

blondies (Wal)

Just look how little that baby boy is!!

Boston Crème Blondies

Ingredients:

  • 3/4 C brown sugar
  • 1/3 C softened butter
  • 1 1/2 tsp vanilla extract, divided use
  • 1 egg
  • 1 C flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3 egg yolks
  • 6 tbsp sugar, divided use
  • 4 1/2 tbsp cornstarch
  • 1 1/2 C milk
  • 1/4 C semisweet chocolate chips
  • 1/4 C heavy cream

Steps:

  1. Preheat oven to 350 degrees F. Line an 8″ x 8″ baking pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar, butter, and 1 tsp vanilla. Add the egg and mix until combined.
  3. In a small bowl, whisk together the flour, baking powder, and salt. Add to the creamed butter mixture and mix until incorporated.
  4. Press blondie batter into the prepared pan and bake 20-22 minutes. Cool.
  5. In a small bowl, whisk together the egg yolks, 3 tbsp sugar, and 1/2 tsp vanilla. Add the cornstarch and whisk until smooth.
  6. In a small saucepan over medium heat, combine milk and 3 tbsp sugar. Bring to a gently boil.
  7. Temper the egg yolks by adding 1/2 C, slowly, to the egg yolks, stirring constantly. When warm, pour the eggs into the saucepan over medium heat, stirring constantly until thickened. The mixture should coat the back of a spoon. Remove from heat and let cool in the pan for 10 minutes, stirring halfway through. Spread over the blondie base. Refrigerate until completely cooled.
  8. Make the ganache: Put chocolate chips and heavy cream in a microwave safe bowl. Microwave in 20 second increments, stirring, until the chocolate is melted. Allow ganache to cool only slightly, pour over the blondies. Let set before cutting into bars. (Option to cut squares first and drizzle with the chocolate.)

*This recipe is adapted from Holly at https://www.spendwithpennies.com/boston-cream-bars/*

Boston Creme Blondies | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#BundtBakers: Christmas Bundts

4ae7b-bundtbakerspost#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundt cakes with a common ingredient or theme. This month Sneha of Sneha’s Recipe asked us to bake a Christmas Bundt.

Every year my husband’s office has an all floor potluck the week of Thanksgiving.

This event is massive.

Every conference room gets transformed into a buffet of delicacies.

Employees and their families are all encouraged to attend and participate. Everyone is given a room to start in and after that you’re allowed to checkout the other rooms.

The rooms all have a theme, too. There are two traditional Thanksgiving rooms (last year I brought Papa’s Sweet Potato Casserole ). There’s an American room (thinks barbecue, wings, and chili), and Asian room (which is most popular and I’ve yet to even pop my head into it!), a European room, two dessert tables, a kids room with hotdogs and pizza, and more.

This year I told my husband to sign us up for a dessert so that I could share a bundt cake! He sent me the massive spread sheet and I searched for a dessert that I could fill with this month’s theme. Lemon bundt cake was my answer. I wasn’t originally thinking lemon, but I made it work!

I made a Cranberry Surprise Inside Lemon Bundt.

I unloaded about half a can of Pam into my beautiful bundt pan and it still stuck! I did my best to piece it together, crossed my fingers, and had my husband pick up a store bought lemon bundt cake as back up.

Come the morning, the cake had set together well enough that I figured, why not just bring it anyway. The boys and I, naturally, had to taste it first and it passed all approval ratings.

In my indecisiveness on bringing the cake or not I ran out of time to make a frosting, but, as you know by now, I don’t like frostings anyway.

Lemon Cran Bundt (kids)

Cranberry Surprise Inside Bundt Cake

Ingredients for the cake:

  • 1 bag (12 oz) fresh cranberries
  • 2 1/2 C sugar, divided use
  • 4 eggs
  • 2 egg yolks
  • 6 tbsp milk
  • 2 tbsp lemon zest
  • 2 tsp vanilla extract
  • 3 C cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 1/4 sticks butter, cubed, at room temperature

Ingredients for syrup:

  • 1/4 C sugar
  • 1/2 C lemon juice

Steps:

  1. In a pot, heat cranberries and 3/4 C sugar over medium-high heat until it reduces down to 1 1/4 C, 15-20 minutes. Let cool.
  2. Preheat oven to 350 degrees F. Heavily grease a 10 C bundt pan.
  3. In a small bowl, whisk the eggs, yolks, milk, lemon zest, and vanilla. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, remaining 1 3/4 C sugar, baking powder and salt. Beat in the cubed butter. Add the wet ingredients in 3 batches, mixing until incorporated, scraping the sides of the bowl.
  5. Fill bundt pan 2/3 full with batter. Spoon in the cranberry filling, making sure it doesn’t touch any of the edges. Top with remaining batter. Bake 60 minutes, until a toothpick inserted comes out cleanly.
  6. In a small saucepan, dissolve 1/4 C sugar in 1/2 C lemon juice over medium-low heat. Set aside.
  7. Poke the cooked cake, still in the pan, with a skewer and pour the syrup over the top. Let cool at least 10 minutes before unmolding onto a cooling rack. Let cool completely, wrap, and set overnight.

*This recipe is adapted from https://www.keyingredient.com/recipes/153248/lemon-cranberry-bundt-cake/*

Lemon Cranberry Inside Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have created this month:

Almond Nougat Bundt Cake by Nunca es demasiado dulce

Bundt de Noel by All That’s Left Are The Crumbs

Baileys Hot Chocolate Bundt Cake by Making Miracles

Cinnamon Bun Bundt by Living the Gourmet

Chestnut Praline Coffee Bundt Cake by The Queen of Scones

Christkindl Gluhwein Bundt Cake by I Love Bundt Cakes

Eggless Semolina Tutti Fruity Cake by Sneha’s Recipe

Gingerbread Bundt Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Italian Cream Bundt Cake by Palatable Pastime

Mini Chocolate Ganache Bundts with Peppermint Crunch by Cookaholic Wife

Maple Walnut Bundt Cake by Bizcocheando

Pineapple Upside Down Bundt by A Day in the Life on the Farm

Polenta Bundt Cake by Katin špajz

Rich Chocolate Bundt Cake with Cake Truffles by Sweet Sensations

Sorrel Mini Bundts by Passion Kneaded

Spicy Gingerbread Bundt by Food Lust People Love

Xmas Bundt Cake by La mejor manera de hacer

Hot Cocoa Cookies

I was going to take my sweet time in writing the blog post for these cookies, until last Thursday happened.

Last Thursday I attended a cookie swap mom’s night out with my MOPS group. <link>

There were prizes awarded for best decorated and best tasting.

Guess who brought the best tasting cookie?

If you’re thinking, “Well if it wasn’t you than this is a terrible story.” You’d be right. It was me!

I had shared a Facebook video of some chocolate cookies with marshmallows and chocolate icing and sprinkles on my Facebook page with the caption “I know what I’m making for this year’s cookie exchange!”

And I did! And they were fantastic! They literally taste like a rich cup of hot chocolate, the real stuff.

So now I’m typing this post up on my phone in the Whole Foods parking lot while the boys take a late afternoon nap.

This recipe makes 39 cookies.

Hot Cocoa Cookies

Ingredients for cookies:

  • 1 stick butter
  • 1 bag (12 oz) semi-sweet chocolate chips
  • 1 1/2 C flour
  • 1/4 C cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1 1/4 C brown sugar
  • 1 1/2 tsp vanilla extract
  • Mini marshmallows (2-3 per cookie) or 20 large marshmallows

Ingredients for icing:

  • 2 C powdered sugar
  • 1/4 C cocoa powder
  • 1/2 stick butter, melted
  • 1/4 C hot water
  • 1/2 tsp vanilla extract
  • Sprinkles

Steps:

  1. In a small saucepan over medium-low heat melt the butter and chocolate. Let cool.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment beat together the eggs, sugar, and vanilla until combined. Add in the melted chocolate and mix well. Slowly incorporate the dry ingredients. Refrigerate an hour to over night.
  4. Preheat the oven to 325 degrees F. Line cookie sheets with silipat mats.
  5. Using a tablespoon measure scoop batter and roll into balls. Place on the prepared baking sheets and gently flatten. Bake 12-15 minutes, until they just start to set.
  6. Meanwhile, cut marshmallows in half.
  7. Remove cookies from the oven and press 4-6 mini marshmallow halves or 1 large marshmallow half on top of each cookie, cut side down. Return to oven for 2-3 minutes.
  8. Allow cookies too cool on the baking sheets.
  9. Make the icing: Combine ingredients and spoon over cooked cookies. Decorate cookies with sprinkles before the icing sets. Allow the finished cookies to cool 30 minutes before storing and serving.

*This recipe is adapted from Glory at http://www.glorioustreats.com/2013/12/hot-cocoa-cookies.html*

Hot Cocoa Cookies | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#MuffinMonday: Shoofly Muffins

Muffin Monday It’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Disclaimer: This post contains affiliate links.

The Shoofly Muffins I’m sharing with you today come from our favorite cookbook of all time,  Brunch at Bobby’s! It’s the only muffin recipe in this book yet is quintessential Bobbby Flay. The molasses in this muffin gives this sweet breakfast treat that punch of flavor and slight smokiness the chef is known for in his cooking.

If you’re making gingerbread cookies this holiday baking season, save some of that molasses for these muffins!

In the summer of 2012 my husband had corrective eye surgery. It’s crazy to think that our kids have never known their dad with glasses! We were married in 2010 and it’s incredible to look back at pictures from our first two years of marriage.

“People change after marriage” is a common adage that’s typically given a negative connotation. Unlike the cartoon figures of men gaining weight and “giving up,” my husband has done the opposite! (With the exception of getting grey hairs; love you, hun!)  He’s dropped the video game play and picked up adventure racing and Crossfit. Looking at photos from our wedding day, he looks like such a baby!

While in Biloxi (sorry about that detour there!) we had dinner at a restaurant called Shoofly…something. I don’t even know if it’s still around. To be honest I don’t even remember anything about the food, but it was in a beautiful setting on the water with an incredible sunset.

Now I’ve never had a shoofly pie so I can’t provide any insight on if this muffin really does taste like the pie that requires shooing of flies. 

This recipe makes one dozen muffins.

Shoofly Muffins

Ingredients:

  • 2 C flour
  • 1 C brown sugar
  • pinch of allspice
  • 1/8 tsp salt
  • 3/4 stick cold butter, cubed
  • 1 tsp baking soda
  • 1 C boiling water
  • 1/2 C molasses
  • 2 tbsp canola oil
  • 1/2 tsp vanilla extract

Steps:

  1. Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners.
  2. In a large bowl whisk together the flour, brown sugar, allspice, and salt. Cut in the butter until crumbly. Set aside 1/2 C of the mixture.
  3. To the remaining flour and butter mixture, add the baking soda, boiling water, molasses, oil, and vanilla.
  4. Fill each muffin cup 2/3 of the way full. Top with the reserved butter and flour mixture. Bake 20 – 25 minutes, until a toothpick inserted comes out clean. Allow muffins to cool 10 minutes before removing to a cooling rack.

*This recipe is adapted from Bobby Flay’s  Brunch at Bobby’s*

Shoofly Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Apple Butter Muffin Tops from Farm Fresh Feasts

Apple Streusel Muffins from Karen’s Kitchen Stories

Beet Muffins from Passion Kneaded

Candied Fruit Christmas Muffins from Food Lust People Love

Crab Corn Muffin from Kelli’s Kitchen

Fruitcake Muffins from Palatable Pastime

Jim ‘n Nick’s Cheesy Muffins – Copycat from Making Miracles

Shoofly Muffins from Sew You Think You Can Cook

#CranberryWeek: Cranberry Cream Cheese Bars

It’s the final day of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’ve been sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

My husband chipped away at the dish full of cranberry cream cheese bars with a warmed serving after the boys went to bed. I think he used it as his source of energy before tackling the dishes from dinner. 😉

I on the other hand, would have a little bit in the morning around 10 am. You know, when my first breakfast has worn off but it’s too close to lunch to have a second breakfast.

Cranberry Cream Cheese Bars for #CranberryWeek from Sew You Think You Can Cook (1)

I really like desserts that are acceptable for my mid-morning snack. The crust of these bars is made of oats – breakfast. The filling involves cream cheese – breakfast. Cranberries are a fruit – breakfast!

I liked eating my cranberry deliciousness with whipped cream, but no one would complain if you served yours with vanilla ice cream.

Cranberry Cream Cheese Bars

Ingredients:

  • 2 C flour
  • 1 1/2 C old fashioned oats
  • 1/2 C brown sugar
  • 1/4 C + 1 tbsp sugar, divided use
  • 1/2 tsp cinnamon
  • 2 sticks butter, softened
  • 1 block (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 C key lime juice (or lemon juice)
  • 1/2 tsp vanilla extract
  • 1 can (16 oz) whole berry cranberry sauce
  • 2 tbsp cornstarch

Steps:

  1. Preheat oven to 350 degrees F. Grease a 9″ x 13″ baking pan.
  2. In a large bowl, mix the flour, oats, brown sugar, 1/4 C sugar, cinnamon, a pinch of salt, and the butter with a hand mixer. Set aside 1 1/2 C. Press the remaining mixture into the prepared pan. Bake 12 – 15 minutes, until golden. Set aside.
  3. In a large bowl, beat the cream cheese with a hand mixer until fluffy. Add in the condensed milk, key lime juice, and vanilla extract. Mix until smooth. Spread over the baked crust.
  4. In a small bowl combine the cranberry sauce, cornstarch, and remaining tablespoon of sugar. Evenly distribute over the cream cheese.
  5. Top with the remaining oat mixture.
  6. Bake 40 – 45 minutes, until golden.

*This recipe is adapted from Danelle at https://www.letsdishrecipes.com/2014/12/cranberry-cream-cheese-bars-with-quaker-whole-grain-oats.html*

Cranberry Cream Cheese Bars for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other great cranberry recipes:

Cranberry Bliss Bars (Starbucks Copycat) from Family Around The Table

Cranberry Clementine Gin from Culinary Adventures with Camilla

Cranberry Clusters by The Freshman Cook

Cranberry Cream Cheese Bars from Sew You Think You Can Cook

Cranberry-Pistachio Dark Chocolate Bark from Books n’ Cooks

TBD from Palatable Pastime

Panettone from Caroline’s Cooking

You Make Me Blush Cocktail by A Day in the Life on the Farm

Warm Cranberry Punch from Everyday Eileen

 

#CranberryWeek: Cranberry Tandoori Chicken

It’s day four of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’re sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

I always like to do a savory item during these events, particularly when we’re celebrating a fruit that’s sweet and tart. Going savory with cranberry isn’t too difficult given it pairs so well with every item of Thanksgiving dinner!

I was going to make a cranberry balsamic roasted chicken but then I noticed someone else had planned to share a cranberry balsamic chicken! I’d already done the shopping list for chicken dish idea number one so I had to improvise with something new.

I took the original idea and combined it with a cranberry curry recipe  I’d found. I didn’t have curry powder (I thought I did) but found some tandoori seasoning my sister-in-law gave me. I read the ingredient list and thought those flavors complimented cranberries perfectly! Game on.

I roasted the chicken to achieve a crispy skin, served it with rice, and the tandoori-cranberry sauce. It has heat, it has tart, it has sweet. A fabulous twist on a week night chicken dinner.

An Original Recipe

Cranberry Tandoori Chicken

Ingredients:

  • 6 – 9 pieces bone-in, skin-on chicken
  • 1 1/2 tsp tandoori seasoning, divided use
  • 1 tbsp butter
  • 1/2 large red onion, diced
  • 1 tbsp mustard seeds
  • 1/4 tsp ginger
  • 1/4 tsp cardamom
  • 1 can (10 oz) Rotel
  • 1 C vegetable broth
  • 1 1/4 C dried cranberries
  • 1 C fresh cranberries

Steps:

  1. Preheat oven to 375 degrees F. Place a metal cooling rack on a rimmed baking sheet.
  2. Season chicken on both sides with S+P and 1 tsp tandoori seasoning. Place, skin side up on the prepared cooling rack. Bake 40 – 45 minutes.
  3. In a Dutch oven, melt butter over medium-high heat. Sauté onion and mustard seeds 4 minutes. Stir in the remaining 1/2 tsp tandoori seasoning, ginger, and cardamom, coating the onions. Cook another minute. Add in the Rotel, broth, dried cranberries, and fresh cranberries. Bring the mixture to a boil then reduce the heat to a simmer. Cook until reduced to a chutney-like consistency, about 20 minutes.
  4. Serve chicken with rice and top with the cranberry mixture.

Cranberry Tandoori Chicken for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other cranberry recipes:

Apple Cranberry Crisp from Everyday Eileen

Cranberry Apple Jam from Cookaholic Wife

Cranberry Chicken from Frugal Pantry

Banana Cranberry Pistachio Muffins with Chocolate Glaze from The Crumby Kitchen

Cranberry Pound Cake from Palatable Pastime

Cranberry Tandoori Chicken from Sew You Think You Can Cook

Oatmeal Cranberry Pancakes from Jonesin’ For Taste

Orange Cranberry Bundt Cake from A Day In The Life On the Farm

Sparkling Bay Breeze from Family Around The Table

 

#CranberryWeek: White Cheddar and Cranberry Dip

It’s day three of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’re sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

I made this dip last year at Christmas and it was enjoyed by all. Who doesn’t love a dip in a bread bowl!? I held on to it hoping that #CranberryWeek would indeed return in 2017.

White Cheddar and Cranberry Dip for #CranberryDip from Sew You Think You Can Cook

The photos taken at my parents’ house last year were not worth editing and I knew I’d have to make this dip again. It’s still delicious – the cheddar cheese has a bite that challenges that of the fresh cranberry while the cranberry sauce lends just a back-note of sweetness.

White Cheddar and Cranberry Dip

Ingredients:

  • 1 1/2 C shredded extra-sharp white cheddar cheese
  • 1/2 C shredded Gruyere cheese
  • 1 block (8 oz) cream cheese, at room temperature
  • 1/2 C fresh cranberries
  • 1/4 C cranberry sauce
  • 1 sourdough boule loaf

Steps:

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together shredded cheese and cream cheese until combined. (Option to reserve some of the cheddar cheese for topping.) Fold in the cranberries and cranberry sauce.
  3. Create a bowl from the sourdough by cutting the top and scooping out the insides, leaving enough thickness for a wall. Cube up the removed bread for serving.
  4. Pour cheese mixture into the bread bowl. Place on a baking sheet and bake 30 minutes. Top with reserved cheese, if desired, and broil until golden.
  5. Serve with cubed sourdough bread, vegetables, and crackers.

*This recipe is adapted from https://californiagoldminer.com/recipe/white-cheddar-cranberry-dip*

White Cheddar and Cranberry Dip for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other great cranberry recipes:

Butternut Squash Wild Rice Salad with Cranberries and Fennel from Caroline’s Cooking

Cranberry Almond Chicken Salad Wraps from Family Around The Table

Cranberry Cheeseball by The Freshman Cook

Cranberry Cobbler from Cookaholic Wife

Cranberry Gremolata from Culinary Adventures with Camilla

Cranberry Orange Relish from Books n’ Cooks

Jellied Cranberry Sauce from Palatable Pastime

Orange Cranberry Sweet Rolls from A Kitchen Hoor’s Adventures

Pear Holly Cocktail from Bear & Bug Eats

Roasted Green Beans with Cranberries from Making Miracles

Slow Cooker Cranberry BBQ Chicken from Jonesin’ For Taste

Slow Cooker Cranberry Pot Roast from Everyday Eileen

White Cheddar and Cranberry Dip from Sew You Think You Can Cook

White Chocolate Cranberry Blondies from House of Nash Eats

#CranberryWeek: Cranberry Cider Punch

It’s the second day of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’re sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

Cranberry Cider Punch for #CranberryWeek from Sew You Think You Can Cook

Do you have a themed beverage at your holiday gatherings?

I’ve done one for The 4th of July and for Auburn game day (both of those a sangria). Surprisingly, I’ve not done one for Thanksgiving or Christmas! How is that possible?!

This punch I’m sharing for #CranberryWeek is non-alcoholic, but that doesn’t mean you can’t add a little something to it should you desire.

The simple syrup created for this drink uses brown sugar instead of granulated sugar, giving it a beautiful Autumn color. Star anise, cinnamon, nutmeg, and orange impart their flavor on the sweetener.

Burst cranberries provide a bit of pizzazz that dress this punch up for holiday season.

Cranberry Cider Punch for #CranberryWeek from Sew You Think You Can Cook (2)

Cranberry Cider Punch

Ingredients:

  • 1 C brown sugar
  • 1 1/3 C water, divided use
  • 3 cinnamon sticks
  • 2 star anise pods
  • 1/2 small clementine peel
  • 1/4 tsp nutmeg
  • 1 C fresh cranberries
  • 3 C apple cider
  • 1 1/2 C cranberry juice
  • 1 bottle (12.7 oz) ginger beer

Steps:

  1. Make simple syrup: In a small saucepan, combine brown sugar, 1 C water, cinnamon sticks, star anise, clementine peel, and nutmeg. Bring to a low boil until sugar is dissolved. Allow to cool.
  2. Put cranberries and remaining 1/3 C water in a small skillet. Heat over medium-high heat, stirring occasionally, until the cranberries burst. Remove from heat.
  3. In a pitcher (or punch bowl), combine the cider, cranberry juice, 2/3 C simple syrup, and ginger beer. Gently stir to combine.
  4. Serve over crushed ice and garnish with burst cranberries.

*This recipe is adapted from Jessica at https://www.howsweeteats.com/2014/11/cranberry-cider-punch/*

Cranberry Cider Punch for #CranberryWeek from Sew You Think You Can Cook (3)

Be sure to check out these other great cranberry recipes:

Cranberry Chicken Salad Wrap by Making Miracles

Cranberry Dijon Ham by Cookaholic Wife

Cranberry Cider Punch by Sew You Think You Can Cook

Cranberry Margaritas by A Kitchen Hoor’s Adventures

Cranberry Orange Wild Rice by Jonesin’ for Taste

Fresh Cranberry Muffins by Family Around the Table

Pickled Cranberries by Culinary Adventures with Camilla

Salad with Cranberry, Pear, Walnuts and Gorgonzola by Palatable Pastime

Gingerbread Mummies

 

Halloween is next Tuesday, which means we’ve made it to the end of my themed Halloween week.

The true reason for choosing the theme of mummy this year was to make gingerbread mummies. I’ve seen these pop up on Pinterest every Halloween and it’s one of those “I wish I thought of that” moments. I think they’re completely adorable!

There’s nothing that says you have to use a gingerbread cookie recipe, but it is quite a fun way to transition into the holiday season everyone is really waiting for.

Gingerbread cookies aren’t my favorite, but after this recipe they very well might be! This particular recipe has a perfect balance of ginger and cinnamon, of sugar and spice.

The boys loved helping make these cookies – particularly touching the frosting of every single mummy, forcing us to keep (and eat) all of the decorated cookies for ourselves.

Halloween Gingerbread Cookies | Sew You Think You Can Cook

We made a sheet-full of small gingerbread men to turn into mummies with the leftover candy melts I had from the mummy caramel apples. By all means use your favorite recipe for royal icing or a store bought tube of decorating frosting.

We turned the rest of the dough into fun Halloween shapes -bats, cats, ghosts and pumpkins! I shared these non-child-contaminated cookies with my Bible study group.

This recipe makes approximately 4-5 dozen cookies.

Gingerbread Mummies

Ingredients:

  • 4 C flour
  • 2 tsp ginger
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp baking soda
  • 3/4 tsp cloves
  • 1/4 tsp salt
  • 1 1/2 sticks butter, at room temperature
  • 1 C brown sugar
  • 1 egg
  • 3/4 C molasses
  • white candy melts, or other white frosting

Steps:

  1. In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until fluffy. Add in the egg, mixing until incorporated. Add in the molasses, mixing until combined. Slowly add in the flour mixture, scraping down the sides of the bowl as needed.
  3. Cover and refrigerate a minimum of 4 hours.
  4. Preheat oven to 350 degrees F.
  5. Roll the dough to 1/6″ thickness. Cut out gingerbread men and place on an ungreased cookie sheet. Bake 8-10 minutes. Remove cookies to a cooling rack and let cool completely.
  6. Decorate mummies with frosting.

*This recipe is adapted from https://www.tasteofhome.com/recipes/gingerbread-cookie-cutouts*

Gingerbread Mummy Cookies | Sew You Think You Can Cook