Sponsored

Appetizers and Sides

Hazelnut Chocolate S’mores Orange Milkshake and Peachy Chicken, Arugula and Gorgonzola Bites for you today!

Hazelnut Chocolate S'mores Orange Milkshake 1

I am thrilled to be working with Smucker’s ® Pairings this year! Simple and delicious way to enjoy Smucker’s fruitfully delicious combinations.  Smuckers has the best fruit spreads around.  So many flavors to choose from and so many combinations to enjoy!

Today I am sharing my Hazelnut Chocolate S’mores Orange Milkshake.  I have paired Smucker’s Sweet Orange Marmelade with vanilla ice cream, hazelnut spread, marshmallow fluff and graham crackers.  Talk about the best milkshake ever!  My family went nuts for this recipe and it truly could not be more simple to prepare.

When deciding on your pairings, think about your favorite ingredients you like to use on a regular basis.  Have fun getting creative with different ingredients.  Cheese and nuts are more great pairings for your Smucker’s fruit spreads.  Have fun!

Hazelnut Chocolate S'mores Orange Milkshake 2

Hazelnut Chocolate S’mores Orange Milkshake

Hazelnut Chocolate S'mores Orange Milkshake 1Prep time: 10 min | Cook time: 0 min | Total time: 10 min

Ingredients

  • 4 cups Good quality vanilla ice cream
  • 1 1/2 cups milk
  • 2 full graham crackers
  • 1/2 cup marshmallow fluff
  • 1/4 cup Jif ® Hazelnut Chocolate Spread
  • 1/4 cup Smucker’s Sweet Orange Marmelade

Directions

  1. Place ice cream and milk into blender. Add marshmallow fluff, graham crackers, hazelnut spread and Smucker’s Sweet Orange Marmelade. Blend until combined then pour into glasses and serve.

Makes 4 Servings

Peachy Chicken, Arugula and Gorgonzola Bites 1

 

I wanted to also share a savory Smucker’s Pairing with you today!  My Peachy Chicken, Arugula and Gorgonzola Bites make the perfect appetizer for any party.

I paired Orchard’s Finest Finest ® Coastal Valley Peach Apricot Preserves with some of my favorite salad ingredients, arugula, chicken and gorgonzola.  I love that this pairing has minimal ingredients, takes about 10 minutes to prepare and has those amazing sweet and salty flavors going on.  Your guests will love these one bite appetizers full of flavor.

To save some time in the kitchen, try using canned chicken.  It is simple to shred and allows you to get this dish on the table in no time.

Be sure to check out Smucker’s website for dozens of other pairing ideas.  I love the idea of having the whole family in the kitchen making their own pairings.  Have a nice selection of fruit spreads with a variety of pairing options.  Have everyone make their own recipe to share.

Peachy Chicken, Arugula and Gorgonzola Bites 2

Peachy Chicken, Arugula and Gorgonzola Bites

Prep time: 15 min | Cook time: 0 min | Total time: 15 min

Ingredients

  • 1 box thin wheat crackers (1 inch squares) such as Wheat Thins
  • 1 cup fresh arugula leaves
  • 1/4 cup Orchard’s Finest Coastal Valley Peach Apricot Preserves
  • 1 cup finely shredded cooked chicken
  • 1/2 cup crumbled Gorgonzola

Directions

  1. Arrange crackers onto a serving plate. Spread a very thin layer of Orchard’s Finest Coastal Valley Peach Apricot Preserves over each cracker. Top with an arugula leaf.
  2. In a medium bowl, combine preserves and chicken until combined. Place about a tablespoon of chicken mixture on top of each cracker and top with crumbled Gorgonzola. Serve room temperature or chilled.

Makes 20-24 Servings

This is a sponsored post for Smuckers, however thoughts and opinions are my own.


Comments 17 Comments
Print Recipe Print Recipe


Desserts

My Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Dough Frosting are the perfect cupcake to celebrate any day of the week!

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting by Picky Palate

I have no words to describe my newest cupcake.  They are all of my favorite things rolled into one amazing cupcake.

Double chocolate, soft perfect cupcake with a giant mound of egg-less peanut butter cookie dough frosting with toffee chips throughout.  I’m in heaven!

These would make the perfect Valentine’s Day treat for your sweetie pie if I might say so myself.

Hope you enjoy!

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-1

Here’s your line-up of ingredients for your cupcakes.  Simple pantry ingredients you are likely to have on hand.

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-14

It’s always a pleasure teaming up with Gold Medal Flour.  Always a must in my kitchen!

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-8

You’ll just need one bowl for the cupcakes.  Could not be more simple.

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-9

Fill your cupcake liners 3/4 full with the batter.  I recommend using foil liners.  These paper liners are not my favorite.  I find that when I use some paper liners, I have to use 2 liners per cupcake and sometimes it’s hard to peel them off of the cupcake.

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-10t

I cannot tell you how fun it is to be back with my family in Arizona.  My mom and dad come over every week to visit then my mom and I always get baking in the kitchen together.  Love it!  Oh, disregard the Oreos I am holding.  I changed my mind about them last minute and they did not make the final cut. :)

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-11

Here’s the frosting ingredients.  Pretend like the Oreos are not there.  I didn’t end up using them :)

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-18

Peanut Butter Toffee Chip Cookie Dough Frosting.  Gulp!!

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting

I used a big cookie scoop/ice cream scoop for the frosting.  Kind of love how that looks!

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting

I drizzled the cupcakes with a warm chocolate ganache because you can never have too much chocolate!  Enjoy!

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting

More Cakes and Cupcakes
Another Picky Palate cookie dough cupcake from 2012.
A recent Picky Palate chocolate and pumpkin cupcake from 2013.

HOMEMADE CHOCOLATE CUPCAKES WITH PEANUT BUTTER TOFFEE CHIP COOKIE DOUGH FROSTING

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting by Picky PalatePrep time: 10 min | Cook time: 20 min | Total time: 30 min

Ingredients

  • 1/4 cup milk
  • 1/2 cup milk chocolate chips
  • 3/4 cup all-purpose Gold Medal Flour
  • 1/3 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup canola oil

Peanut Butter Toffee Chip Cookie Dough Frosting

  • 1 stick unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose Gold Medal Flour
  • 1/2 teaspoon kosher salt
  • 2-3 tablespoons heavy cream or milk
  • 1/2 cup milk chocolate toffee chips

Directions

  1. Preheat oven to 350 degrees F. and line 16 cupcake cups with foil liners.
  2. Microwave milk in a medium bowl until hot. Pour in chocolate chips and let sit for a couple minutes. Stir until melted and smooth.
  3. Place flour, cocoa powder, sugar, salt, baking soda, eggs, sour cream and oil into a large mixing bowl. Mix until well combined. Pour in melted chocolate, mixing until well combined. Fill lined muffin cups 3/4 full with batter and bake for 20-25 minutes, until baked through. Careful to not take out early, or cupcakes will sink in the middle. Let cool completely.
  4. To prepare frosting, place butter into a stand mixer and beat until smooth. Add peanut butter, sugar and vanilla beating until combined. Add flour, salt, heavy cream and toffee chips, mixing until desired consistency. If dough is too dry, add additional cream. Place dollops of cookie dough frosting on top of cooled cupcakes using a large cookie scoop or large ice cream scoop. Drizzle with warm chocolate ganache if desired.

Makes 16 Servings

This is a sponsored post for Gold Medal Flour however thoughts and opinions are my own.


Comments 51 Comments
Print Recipe Print Recipe

Desserts

My Almond Toffee Double Chocolate Popcorn is a must for your family and friends!

Almond Toffee Double Chocolate Popcorn

It has been an absolute treat partnering with Fisher Nuts.  Creating this decadent popcorn made for a tasty day in the kitchen.  I love that this recipe takes minimal prep work and is great for packaging up for friends and family.  The hardest part about this recipe is keeping your fingers out of it, lol!


Almond Toffee Double Chocolate Popcorn-2

I used Fisher Natural Sliced Almonds today, which was a great addition to my sweet and salty popcorn.

Fisher Nuts is partnering with Chef Alex Guarnaschelli for a second year in a row to share fresh twists on traditional recipes.  Many of you have watched Chef Guarnaschelli as a regular judge on Food Network’s Chopped and The Next Iron Chef.  She’s also the renowned Chef and executive chef of New York Restaurants Butter and Darby.  I had the pleasure of meeting Alex a few years ago and enjoyed dining in her restaurant, Butter in New York.  She is so sweet, talented and down to earth.  I’m a big fan.

Be sure to check out her Fisher Nuts recipes HERE.  For Holiday Themed Recipes see HERE, HERE, and HERE.

Let’s take a look how to make my popcorn…

Almond Toffee Double Chocolate Popcorn-1

Start by popping about 6 cups of popcorn and transfer it to a nice large piece of parchment paper.

Almond Toffee Double Chocolate Popcorn-3

Drizzle some melted white chocolate evenly over the popcorn.

Almond Toffee Double Chocolate Popcorn-4

Sprinkle in some Fisher Natural Sliced Almonds.

Almond Toffee Double Chocolate Popcorn-5

Take a nice large spoon and stir to coat the white chocolate with the popcorn and almonds.

Almond Toffee Double Chocolate Popcorn-6

Spinkle some toffee bits over top :)

Almond Toffee Double Chocolate Popcorn-7t

Now comes the melted chocolate.  Drizzle to your hearts desire.

Almond Toffee Double Chocolate Popcorn-12t

Sprinkle with more toffee bits and almonds.

Almond Toffee Double Chocolate Popcorn-13t

Sample until the chocolate sets up.  Enjoy!

Almond Toffee Double Chocolate Popcorn-18t

Almond Toffee Double Chocolate Popcorn

Almond Toffee Double Chocolate PopcornPrep time: 15 min | Cook time: 0 min | Total time: 15 min

Ingredients

  • 1 package microwave popcorn, about 6 cups
  • 1 cup Fisher Natural Sliced Almonds
  • 1 cup white chocolate chips
  • 1 cup semi sweet chocolate chips
  • 1/4 cup toffee bits

Directions

  1. Cook popcorn in microwave until popped. Transfer to a large sheet of parchment paper. Remove any kernels that might be left in the bag.
  2. Place white chips into a medium heat proof bowl. Ramekins work great. Heat in 30 second intervals until melted. Add 1/2 teaspoon canola oil and stir until chocolate is smooth. Place melted chips into a ziploc bag and snip one corner. Drizzle over popcorn. Sprinkle Fisher Almonds over chocolate, then with a spoon, gently stir to coat chocolate and almonds. Sprinkle half of toffee bits over coated popcorn and almonds.
  3. Place chocolate chips into a medium heat proof bowl as well. Heat in 30 second intervals until melted. Add 1/2 teaspoon canola oil and stir until smoothed. Place melted chocolate into a separate ziploc bag and snip a corner. Drizzle evenly over popcorn. Sprinkle with remaining toffee bits and add additional almonds if desired. Let chocolate set up for about 2 hours then serve.

Makes 8 Servings

This is a sponsored post for Fisher Nuts, however thoughts and opinions are my own.


Comments 13 Comments
Print Recipe Print Recipe

Desserts

Treat your family and friends to my Peppermint Oreo Chocolate Chip Brownies this baking season!

Peppermint Oreo Chocolate Chip Brownies-32t

So excited to share my homemade Peppermint Oreo Chocolate Chip Brownies with you today!  Has everyone been baking like crazy these days?  I’m kind of loving it!

You are likely to have most of the ingredients right in your pantry.  I used my favorite Peppermint Essential Oil, but you can certainly use an extract as well.

Grab the family and make some homemade brownies :)

Peppermint Oreo Chocolate Chip Brownies-40

It’s always a pleasure partnering with Gold Medal Flour for all of the baking I do!  I have used this brand of flour for years and years.  The best around.  Love Love this baking season.

Peppermint Oreo Chocolate Chip Brownies-1

Here’s your line up of ingredients.

Peppermint Oreo Chocolate Chip Brownies-41

Add your butter and sugar to your favorite mixing bowl.

Peppermint Oreo Chocolate Chip Brownies-3

Just a touch of oil.

Peppermint Oreo Chocolate Chip Brownies-5

Two lovely eggs.

Peppermint Oreo Chocolate Chip Brownies-6

A nice splash of vanilla.

Peppermint Oreo Chocolate Chip Brownies-7

I used 3-4 drops of my Peppermint Essential Oil.  You can use peppermint extract as well.

Peppermint Oreo Chocolate Chip Brownies-42

Time for the dry ingredients.

Peppermint Oreo Chocolate Chip Brownies-9

Cocoa powder.

Peppermint Oreo Chocolate Chip Brownies-10

Chocolate chips.

Peppermint Oreo Chocolate Chip Brownies-11

Stir in some crushed Oreo Cookies!  Mmmm, this batter!

Peppermint Oreo Chocolate Chip Brownies-12

Spread batter evenly in a 9×13 baking dish lined with parchment paper….bake, cool and enjoy!

Peppermint Oreo Chocolate Chip Brownies-31t

Peppermint Oreo Chocolate Chip Brownies

Peppermint Oreo Chocolate Chip Brownies-32tPrep time: 15 min | Cook time: 40 min | Total time: 1 hour

Ingredients

  • 1 stick unsalted butter, partially melted
  • 2 tablespoons vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3-4 drops peppermint essential oil or extract
  • 1/2 cup all purpose Gold Medal Flour
  • 1 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup mini chocolate chips
  • 15 Oreo Cookies, coarsely crushed

Directions

  1. Preheat oven to 325 degrees F. and line a 9×13 inch baking dish with parchment paper sprayed with cooking spray.
  2. Place butter into a large mixing bowl and microwave until partially melted. Add sugar and oil, mix until well combined. Stir in eggs, vanilla and peppermint oil stirring until combined then add flour, cocoa powder, salt, baking powder, chocolate chips and crushed Oreos. Stir until combined and thick.
  3. Transfer batter to prepared baking dish, spreading evenly. Bake for 35-40 minutes, until baked through. Remove and let cool completely, about an hour. Lift parchment and brownies out of pan and cut into squares to serve.

Makes 16 brownies

This is a sponsored post for Gold Medal Flour however thoughts and opinions are my own.


Comments 25 Comments
Print Recipe Print Recipe

Cookies

My Brown Butter Gingersnap Chocolate Chip Cookie Bars got rave reviews from family and friends this week.  I’ll be adding this to my Christmas cookies that I’ll make each year.  Hope you enjoy!

Brown Butter Gingersnap Chocolate Chip Cookie Bars

I’m back with a cookie bar that’s going to knock your socks off.  You might recall a picture I posted on Instagram a few days ago.  I had to get these out of my house before I ate the entire batch….they were that good.

Festive soft gingersnap flavors meet chewy chocolate chip cookie bars.  You don’t want to miss this recipe!  Have fun!


Brown Butter Gingersnap Chocolate Chip Cookie Bars-3

Add your sugar to a nice large mixing bowl.

Brown Butter Gingersnap Chocolate Chip Cookie Bars-5

Add your brown sugar and browned butter that’s cooled slightly.  Mix well then add the rest of your wet ingredients.

Brown Butter Gingersnap Chocolate Chip Cookie Bars-9

Time for the dry ingredients including Gold Medal all purpose flour.

Brown Butter Gingersnap Chocolate Chip Cookie Bars-10

Give a good mix.

Brown Butter Gingersnap Chocolate Chip Cookie Bars-2

If your grocery store doesn’t sell these fun chocolate stars, chocolate chips will do just fine :)  My Target had these, score!

Brown Butter Gingersnap Chocolate Chip Cookie Bars-12

I love the big bite of chocolate the stars bring to the bars.  Go big or go home right?  Lol!

Brown Butter Gingersnap Chocolate Chip Cookie Bars-14

Ready for the oven.

Brown Butter Gingersnap Chocolate Chip Cookie Bars-15

Bake for about 30 minutes, until cooked through, then let cool before cutting into squares.

Brown Butter Gingersnap Chocolate Chip Cookie Bars-17t

Thank you chocolate stars :)

Brown Butter Gingersnap Chocolate Chip Cookie Bars-19t

Chewy and fabulous.  Enjoy.

Brown Butter Gingersnap Chocolate Chip Cookie Bars-21t

Brown Butter Gingersnap Chocolate Chip Cookie Bars | Christmas Cookies

Brown Butter Gingersnap Chocolate Chip Cookie BarsPrep time: 15 min | Cook time: 30 min | Total time: 45 min

Ingredients

  • 2 sticks unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups Gold Medal all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 bag chocolate stars or chocolate chips

Directions

  1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with parchment paper.
  2. Melt butter in medium saucepan and let cook/bubble until browned and golden. Remove from heat and let cool for 15 minutes.
  3. Place browned butter and sugars into a large mixing bowl or stand mixer. Beat until combined then add eggs, molasses and vanilla, mixing until well combined. Slowly stir in Gold Medal all purpose flour, baking soda, salt, ginger and chocolate stars or chips. Stir until combined then transfer to prepared baking dish spreading evenly. Bake for 30-33 minutes, or until baked through. Let cool for 30-60 minutes before cutting into squares. Serve room temperature or chilled.

Makes 12-16 Servings

This is a sponsored post for Gold Medal Flour however thoughts and opinions are my own.


Comments 33 Comments
Print Recipe Print Recipe

Appetizers and Sides

If sweet and savory is your thing, be sure to try my Monte Cristo Crescent Roll Ups!

Monte Cristo Crescent Roll Ups

Teaming up with Pillsbury is always a treat, because there are so many fun things you can whip up with their crescent rolls.  I remember the first time we tried the Monte Cristo Sandwich at Disneyland and I about died it was so good.  I wanted to create those same great flavors with my crescent rolls that were simple and completely irresistible.

You definitely get the sweetness from the jam but the savory bites of provolone and turkey in every bite.  All of those flavors wrapped up in buttery crescent rolls makes for a decadent little roll.  Yah, they’re kind of amazing.  You gotta give this one a try!

Enjoy!


Monte Cristo Crescent Roll Ups-2

First things first, pinch together 2 crescents to form a rectangle as shown here.  Spread lightly with your jam.

Monte Cristo Crescent Roll Ups-3

Perfect, now you are ready for your next layer.

Monte Cristo Crescent Roll Ups-4

Top with a couple slices of provolone cheese.  Brie would also work lovely here.

Monte Cristo Crescent Roll Ups-5

Top with a couple slices of turkey breast, enough to cover the cheese.

Monte Cristo Crescent Roll Ups-6

Time to roll em up.

Monte Cristo Crescent Roll Ups-8

Nice!

Monte Cristo Crescent Roll Ups-10

These babies are ready for the oven.  They will spread a bit and the jam/cheese oozes out slightly.  No worries.  Once they are out of the oven, carefully take a plastic knife and push back around rolls.  Let cool for 10 minutes then cut into slices.  I like to dust them with powdered sugar too :)

Monte Cristo Crescent Roll Ups-12t

Monte Cristo Crescent Roll Ups

Monte Cristo Crescent Roll Ups-12tPrep time: 10 min | Cook time: 25 min | Total time: 35 min

Ingredients

  • 1 roll Pillsbury Crescent Rolls, 8 count
  • 1/4 cup raspberry or blackberry jam
  • 8 slices provolone cheese
  • 8 slices turkey breast (I used lunch meat slices)
  • 1 tablespoon powdered sugar

Directions

  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner.
  2. Unroll Pillsbury Crescent Rolls and pinch 2 crescents together forming a rectangle. Seal edges. Spread a thin layer of jam over each rectangle. Layer each with 2 slices of Provolone cheese and 2 slices of turkey breast. Roll each rectangle up placing seam side down on baking sheet.
  3. Bake for 20-25 minutes, until golden. Rolls will spread and jam/cheese will ooze out slightly. Once out of the oven, take a plastic knife and bring cheese and jam back around rolls. Let cool for 10-15 minutes then cut each roll into 3 slices. Dust with powdered sugar if desired and serve warm.

Makes 12 Servings

This is a sponsored post for Pillsbury however thoughts and opinions are my own.


Comments 34 Comments
Print Recipe Print Recipe

Cookies

Treat your family and friends to my Oreo Cookie Ball Stuffed Cookies this baking season.  Buttery crisp and Oreo fantastic :)

Oreo Cookie Ball Stuffed Cookies

It’s definitely no secret that I love stuffing my cookies.  Ever since my Oreo Stuffed Chocolate Chip Cookies were born, I tried stuffing my cookies with about everything you can think of.

If there’s one thing you should try stuffing in your cookies, it is crushed Oreo Cookies mixed with cream cheese aka “Oreo Cookie Balls.”  You roll the mixture into little balls and stuff them inside cookie dough.  The outcome is big bites of heaven.

Don’t take my word for it, give it a try yourself!

Enjoy!

Oreo Cookie Ball Stuffed Cookies

Whip up a batch of my cookie dough.  You’ll want to use mine, because I developed it specifically for “stuffed” cookies.  Some doughs will spread too much and your left with a lopsided stuffed cookie.

Oreo Cookie Ball Stuffed Cookies

Oreo Cookie Ball ingredients.  Easy and ridiculously delicious.

Ground-Oreos

Crush your Oreos in your food processor or blender.

Cream-and-Oreos

Stir in your softened cream cheese.

Oreo Cookie Ball Stuffed Cookies 5

Roll into little 1/2 inch balls.

stuffing-the-truffle-inside-the-cookie

Make a little dip in your cookie dough and wrap it up like so.  Bake and enjoy!

Oreo Cookie Ball Stuffed Cookies

Oreo Cookie Ball Stuffed Cookies

Oreo Cookie Ball Stuffed CookiesPrep time: 15 min | Cook time: 12 min | Total time: 30 min

Ingredients

  • 2 sticks unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups chocolate chips, I used semi sweet

Oreo Cookie Balls Recipe

  • 21 Oreo Cookies
  • 3 ounces cream cheese, softened

Directions

  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper. In a stand mixer beat butter and sugars until well combined. Add eggs and vanilla; beat until combined.
  2. Place flour, salt and baking soda into a large bowl; mix. Add to wet ingredients along with chocolate chips. Mix until just combined.
  3. Place Oreos into a food processor or blender, mix until finely ground. Place into a bowl and mix with cream cheese until dough forms. Take 1 Tablespoon of dough and roll into a ball. Continue until all dough has been rolled, you should get 36 balls, enough for all of the cookie dough.
  4. With a large cookie scoop, scoop dough onto prepared baking sheet. Press a little hole into center of dough and put Oreo cookie balls inside, cover cookie dough around cookie balls so it’s hidden in the middle. Bake for 13-15 minutes or until edges of cookies just begin to turn golden brown. Remove and let cool on baking sheet for 5 minutes before transferring to cooling rack.

Makes 3 dozen

You can learn more about OREO cookie balls and find fun takes on the classic recipe HERE and make sure to follow @oreo for cookie ball inspiration and recipes all season long.

This is a sponsored post for Oreo however thought and opinions are my own.


Comments 23 Comments
Print Recipe Print Recipe

Desserts

This baking season, surprise your family and friends with my simple and delicious Salted Nutella Shortbread Bars!

Salted Nutella Shortbread Bars

I am a bit obsessed with shortbread.  It is so buttery delicious that it’s hard to resist.  If you haven’t tried making shortbread before, you are in for a treat.  Minimal ingredients with maximum flavor. There are no eggs or baking soda, just flour, sugar, salt and butter.  Lots of butter, lol!  Teaming up with Gold Medal Flour today to bring you my decadent bars that are worth every calorie :)

Break out your ingredients and don’t miss this great bar recipe!

Salted Nutella Shortbread Bars-1

Here are your line up of ingredients.  Simple and fabulous!

Salted Nutella Shortbread Bars 15

Start with your  butter and sugar.  Beat until combined.

Salted Nutella Shortbread Bars-5

Add your lovely Gold Medal All Purpose Flour plus a pinch of salt!

Salted Nutella Shortbread Bars-6

Beat in the mixer until combined, like so.

Salted Nutella Shortbread Bars 16

Transfer your dough to an 8×8 inch baking dish lined with parchment (preferred).  I ran out so used my foil which works fine too.  Bake for 30-35 minutes or until baked through.  Let cool completely before cutting into squares.

Salted Nutella Shortbread Bars

Spread a thin layer of Nutella over your cooled bars and sprinkle with a touch of salt.  The sweet and salty combo makes your tastebuds do a little dance.  Enjoy!

Salted Nutella Shortbread Bars

Salted Nutella Shortbread Bars

Salted Nutella Shortbread BarsPrep time: 5 min | Cook time: 35 min | Total time: 1 hour

Ingredients

  • 2 sticks butter, unsalted and softened
  • 1/2 cup granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 1 1/2 cups All Purpose Gold Medal Flour
  • 1/2 teaspoon kosher salt
  • 1 cup Nutella
  • 1/2 teaspoon kosher salt, optional

Directions

  1. Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with parchment paper or foil sprayed with cooking spray.
  2. Place softened butter, sugar and brown sugar into a stand mixer, beating until creamy. Add flour and salt beating until dough forms. Transfer dough to prepared baking dish.
  3. Bake for 30-35 minutes, until baked through. Let cool for 20 minutes then remove bars from pan. Spread with Nutella and sprinkle with salt if desired. Cut into squares and serve.

Makes 16 bars

This is a sponsored post for Gold Medal Flour but thoughts and opinions are my own.


Comments 28 Comments
Print Recipe Print Recipe

Desserts

Tis the season for all things Gingerbread! Be sure to whip up a batch of my Gingerbread Baked Donuts, you’ll be glad you did :)

Gingerbread Baked Donuts with Gingersnap Icing

Baked donuts are one of my favorite things to whip up for a fun sweet treat.  They are so simple and take no time at all to bake.  It’s always a pleasure teaming up with Gold Medal Flour this baking season to develop decadent treats for the whole family.

With just a few simple ingredients you are likely to have on hand, you can make these donuts in one mixing bowl.  I add everything all at once and they turn out beautifully.  The icing sprinkled with crushed gingersnap cookies for that extra sweet touch.

Enjoy!

Gingerbread Baked Donuts with Gingersnap Icing-1

Here is your simple line up of ingredients.

Gingersnap Baked Donuts with Gingersnap Icing

Start by adding your flour, sugar and spices right to the mixing bowl.

Gingersnap Baked Donuts with Gingersnap Icing 2

Add your buttermilk and egg next.

Gingersnap Baked Donuts with Gingersnap Icing 15

Some beautiful molasses up next.

Gingerbread Baked Donuts with Gingersnap Icing-9

Give a good mix and spoon batter into a donut pan lightly sprayed with cooking spray.

Gingerbread Baked Donuts with Gingersnap Icing-11

Bake for 15 minutes or until baked through like so.  Let cool for 10 minutes before removing.

Gingerbread Baked Donuts with Gingersnap Icing-14

Remove donuts from pan and get ready to make the icing.

Gingersnap Baked Donuts with Gingersnap Icing 16

Whisk your powdered sugar and cream until smooth then dip the top of your donuts right in!

Gingerbread Baked Donuts with Gingersnap Icing-17

Mmmm!

Gingerbread Baked Donuts with Gingersnap Icing-16

Sprinkle with some crushed gingersnap cookies.

Gingerbread Baked Donuts with Gingersnap Icing-22t

Try these chilled too, great either room temperature or chilled.  Enjoy!

Gingerbread Baked Donuts with Gingersnap Icing-18t

Gingerbread Baked Donuts with Gingersnap Icing

Gingerbread Baked Donuts with Gingersnap IcingPrep time: 15 min | Cook time: 20 min | Total time: 35 min Ingredients

  • 3/4 cup Gold Medal All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup buttermilk
  • 2 tablespoons molasses

Cinnamon Icing

  • 1 1/2 cups powdered sugar
  • 4 tablespoons heavy cream
  • 1/4 cup crushed gingersnap cookies

Directions

  1. Preheat oven to 350 degrees F. and spray donut pan with non-stick cooking spray.
  2. Place flour, baking powder, cinnamon, ginger, salt, sugar, egg, and vanilla into a large mixing bowl. Pour in the buttermilk and molasses, stir to combine.
  3. Scoop batter into prepared donut pan (in batches if necessary). Bake for 15-20 minutes, until baked through. Remove and let cool for 10 minutes before removing from pan.
  4. To prepare icing, whisk powdered sugar and heavy cream a medium bowl mixing until smooth. Add more cream as needed to thin icing. Dip cooled doughnuts in icing, sprinkle with crushed gingersnap cookies and serve.

Makes 9-11 Doughnuts

This is a sponsored post for Gold Medal Flour but thoughts and opinions are my own.


Comments 31 Comments
Print Recipe Print Recipe

Jenny Flake, Picky Palate

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



Categories



Archives



Sponsors

OfficialPartner_Logo-02

Order My Cookbook!


Subscribe by Email

Enter your email address to get Picky Palate posts delivered to your Inbox:


Featured Recipe






Where To Eat at Disneyland