Slow Cooker Pepperoni Pizza Soup

Happy National Soup Swap Day! It’s seriously one of my favorite days of the year.

I mean, really, what is better than getting together with your friends on a chilly January Saturday and eating lots of soup?

pepperoni pizza soup 3

This Slow Cooker Pepperoni Pizza Soup is my contribution to this year’s soup swap. Since it’s essentially pizza in a bowl, it’s a crowd pleaser – and especially a hit with the kids.

Pepperoni not your favorite pizza topping? It can easily be switched out for anything that tickles your fancy. I think next time, we’ll be shooting for a Supreme Pizza Soup, and adding in olives, peppers, and onions.

Pepperoni Pizza Soup 2

I’m also hosting a virtual soup swap today with some of my blogger friends. If you’re looking for soups to keep you warm this winter, we have you covered!

National Soup Swap Day Recipes

Pepperoni Pizza Soup 1

Slow Cooker Pepperoni Pizza Soup
(adapted from 365 Days of Slow + Pressure Cooking)
Serves 6-8

1 lb ground Italian sausage, browned and rinsed under hot water to remove all the grease
1 Tbsp. dried minced onion
1 Tbsp. minced garlic
1 tsp. ground thyme
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
1/4 tsp. dried marjoram
1 Tbsp. brown sugar
2 – 14.5 oz. cans petite diced tomatoes
3 cups water
4 tsp. chicken bouillon
2 – 8 oz. cans tomato sauce
1/3 cup flour
5 oz. chopped pepperoni
2 cups grated mozzarella cheese
Parsley, for garnish

Add the browned and rinsed Italian sausage to the slow cooker. Stir in spices, tomatoes, water, and bouillon until well combined.

In a separate bowl, whisk together the tomato sauce and flour. Stir into the slow cooker.

Cook on low for 6-8 hours or on high for 4-5 hours.

Before serving, stir in the pepperoni and cheese, until melted.

Serve topped with parsley.

Slow Cooker Pepperoni Pizza Soup

Advertisements

Cheese Danish

Happy National Cheese Lover’s Day!

I don’t always celebrate this arbitrary food holidays, but National Cheese Lover’s Day is just one I couldn’t ignore.

cheese danish 2

Cheese danishes are a favorite of mine. Whenever we find ourselves somewhere with a spread of pastries, I always snatch up the cheese one before anyone can take it on me. Knowing how ridiculously easy it is to make them at home? Really dangerous.

These only take a few ingredients and a few minutes to put together. I easily whipped them up for bunch one weekend and yup, they’re just as good as you’d imagine!

I’m a purist when it comes to Cheese Danish, but you could also swirl jam into the cheese mixture for a fruity twist.

Cheese Danish 3

Want more cheesy goodness today? Ask and you shall receive!

Chicken Madeira by House of Nash Eats
Gooey, Gorgeous Raclette from Culinary Adventures with Camilla
Easy Italian Sausage Pasta Bake from Cooking For My Soul
Extra Cheesy Garlic Bread from Karen’s Kitchen Stories
Slow Cooker Creamy Mac and Cheese with Bacon from Cheese Curd in Paradise
Baked Parmesan Cheddar Crisps from Blogghetti
Smoky Beer Cheese Dip with White Cheddar from Food Above Gold
Layered Chili Mac and Cheese from Palatable Pastime
Cheese Danish from Kate’s Recipe Box
Macaroni and Cheese Pierogi from The Spiffy Cookie
Waffled Pizza Bites from Jolene’s Recipe Journal
Pizza Grilled Cheese from A Day in the Life on the Farm
Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Easy Cheese Sauce from The Gingered Whisk
Creamy Homemade White Cheddar Mac n Cheese from Jonesin’ for Taste
Adjaruli Khachapuri (Georgian Cheese Bread) from Caroline’s Cooking
Cheese Charcuterie and Pickled Onions from Our Good Life

Cheese Danish 1

Cheese Danish
(a Kate’s Recipe Box original)
Makes 9-12

1 sheet frozen puff pastry
6 oz. cream cheese, softened
4 Tbsp. sugar
1 tsp. lemon zest
2 tsp. vanilla extract, divided
1 egg
1/2 – 1 cup powdered sugar
1-2 Tbsp. milk

Let the puff pastry thaw at room temperature for 45 minutes, until it unfolds without breaking.

Preheat the oven to 350 degrees.

Roll out the puff pastry so it’s a 12″x 9″ rectangle. Cut into 9-12 even pieces. Lay the pieces out on a lined baking sheet.

In a stand mixer bowl, or using a hand mixer, beat together the cream cheese, sugar, lemon zest, and 1 tsp. vanilla.

Place about 2 Tbsp. of the cream cheese mixture on top of each puff pastry, spreading out slightly.

Beat the egg with 1 Tbsp. water for an egg wash. Brush over the puff pastry.

Bake for 12-15 minutes, until the puff pastry is lightly browned. Let cool to room temperature.

When cool, whisk together 1/2 cup powdered sugar, 1 tsp. vanilla, and 1 Tbsp. milk. If the mixture is too thick, add more milk. If too thin, add more sugar. You want it to be thin enough drizzle. When ready, drizzle over the pastries and serve.

Cheese Danish

Tomato Asiago PDO Soup #UncommonFlavorsofEurope

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

Do you know where your food is from? Do you know what’s in it? It’s a perpetual goal of mine to do better when it comes to food quality. We’ve made some big strides by joining our local CSA, but I’m always learning – and have learned there are some things you just can’t get locally.

tomato asiago soup 1

Take, for example, Asiago PDO. True Asiago PDO is made only in the Asiago Plateau region of Italy – and has been made exactly the same way for more than 1000 years. PDO stands for “Protected Geographical Indication”, and is issued by the European Union. Foods baring the PDO designation have the strongest possible links to historical practices.

Are there domestic imitations? Absolutely – but when you buy those, you’re not guaranteed the integrity of the ingredients or method, which in turn can affect the taste. And the real deal tastes amazing.

The driving factor among taste differences in Asiago PDO is the age. Fresh Asiago PDO is soft and buttery Fresh Asiago PDO and  made from just whole pasteurized cow’s milk, salt, and rennet. Aged Asiago PDO is nutty and tangy and also boasts three ingredients – partially skimmed cow’s milk, salt and rennet.

So, how do you make sure you’re getting the real deal? Make sure the rind has the word “Asiago” is pressed into it. And then, get cooking.

Tomato Asiago Soup  3

This simple soup is packed full of flavor, but easy enough for a weeknight. It showcases the flavor of the aged Asiago PDO beautifully, along with a little kick from the fresh pepper. It’s sure to warm you up on a chilly night!

Tomato Asiago PDO Soup

Tomato Asiago PDO Soup
(a Kate’s Recipe Box original)
Makes 4 Servings

2 Tbsp. butter
3 cloves garlic, minced
1/2 tsp. paprika
1 tsp. ground pepper
1/2 tsp. onion powder
1 28 oz. can diced tomatoes
1 cup chicken broth
2 Tbsp. tomato paste
1/3 cup grated aged Asiago PDO + additional for topping
1/4 cup heavy cream

In a large, heavy-bottom pot, melt the butter. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the paprika, onion powder, and pepper and cook for an additional 30 seconds. Add in the diced tomatoes and chicken broth and cook until heated through.

Blend the soup using an immersion blender or transfer to a blender. Return to the pot and heat until bubbling.

Add in the tomato paste and stir until fully incorporated. Stir in the Asiago PDO and whipping cream. Let warn through for a minute or two, then serve – top with additional Asiago PDO if desired.

This post is sponsored in conjunction with #UncommonFlavorsofEurope via Brandbacker. I received product samples from the sponsor to aid in the creation of this post. All opinions are mine alone. #Sponsored

Barbecue Chicken Spaghetti Squash Boats

The winter can be a tricky time to eat healthy. Coming off the holidays, I know my body wants things that will actually fuel it, but I’m still craving all the cold-weather comfort foods. This dish is a fantastic compromise.

bbq chicken spaghetti squash 2

These spaghetti squash boats are warm and comforting like a casserole, but chock full of veggies and lean meat instead. And if you’re looking for healthy barbecue sauce to use, I’ve linked an easy recipe for one below.

These come together fairly quickly and have a great flavor. It’s definitely a dish that’s healthy without feeling like you’re being deprived – which is always a good thing. They also reheat well, so I suggest doubling the recipe and using it as a make-ahead lunch!

BBQ Chicken Spaghetti Squash 1

Want some more healthy inspiration? I’m linking up with other From Our Dinner Table bloggers today to bring you lots of options!

Healthy Recipes

 
Barbecue Chicken Spaghetti Squash

Barbecue Chicken Spaghetti Squash Boats
(adapted from Delightful Mom Food)
Serves 2

1 spaghetti squash
1 Tbsp. olive oil
1/2 lb. boneless chicken tenders
3/4 cup BBQ sauce (if you’re trying for healthy, this is a great option)
1/2 cup of shredded mozzarella cheese
1/4 cup red onions, sliced or diced
1/4 cup orange peppers, diced
1/4 cup cilantro, optional – for garnish

Preheat the oven to 400 degrees and line a baking sheet with foil.

Cut the spaghetti squash in half and scoop out the seeds. Drizzle the olive over and place on the baking sheet cut-side down. Roast for about 40 minutes, until soft.

Meanwhile, add the chicken and 1/2 cup BBQ sauce to a saute pan. Cook on medium until the chicken is cooked through, then shred. (I put it in my stand mixer and beat for a minute on medium to shred quickly!

When the squash is cooked, remove from the oven. When cool enough to handle, scrap down the sides lightly to loosen the flesh. Add 1/4 cup cheese to each half, then divide chicken between the two boats. Top with red onions, orange peppers, and additional BBQ sauce.

Return the squash boats to the oven for 15 minutes, until the cheese is melted. Top with cilantro before serving.

Apple & Honey Overnight Oats

How is everyone doing on their new year’s resolutions? Going strong? Already struggling? Mine are a bit of a mixed bag, but one that I’m nailing so far this year are healthy breakfasts.

apple honey oats 3

I’m happy with healthy options at breakfast, but if I don’t plan ahead, I’m more likely to just grab a slice of toast or a bowl of cereal. So, one of my goals for the year is to keep planning ahead. When I saw that this month’s #ImprovChallenge was Oats and Honey, I knew overnight oats would be on the menu.

These are ridiculously easy to prep – about 5 minutes and you’ll have breakfast for the week ready to go, which makes them an ideal make-ahead breakfast. A lot of people like to put the oats into smaller mason jars to make them portable – I prefer mine in a larger jar. We tend not to eat on the go, and this makes it easier to portion out – more for me, smaller servings for the kids.

Apple Honey Oats 1

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page

improvchallengeIf you’d like to see previous creations, check out our Pinterest board.

 

Apple Honey Oats 2

Apple & Honey Overnight Oats
(adapted from Busy Being Jennifer)
Serves 4

2 cups of steel cut oatmeal
1 cup plain greek yogurt
1 apple, grated
1/2 cup milk
2 tsp. cinnamon
2 Tbsp. honey
For topping: chopped apples, additional honey, additional milk

In a bowl, mix together everything except the toppings. Transfer to whatever you’re storing it in, cover and refrigerate.

When serving, mix in additional milk if you want a thinner consistency, and top with chopped apples and additional honey.

Apple and Honey Overnight Oats

Vegan Buffalo Cauliflower Sandwiches

Are you participating in #Veganuary? Even if you’re not, these Buffalo Cauliflower Sandwiches will have you drooling!

buffalo cauliflower sandwiches 1

I don’t normally cook vegan, but I’m always up for a challenge, so when The Baking Fairy said she was putting together a vegan roundup for #veganuary, I jumped right in.

If you have any preconceived notions of vegan food, you’ll need to drop them before digging in here. Whether you’re vegan or not, you will love these sandwiches.

The magic here is the cauliflower is cooked twice. First, they’re baked, which makes it soft and creamy. Then, it gets battered and fried. The result is a crisp patty with a soft center – packed with buffalo flavor all the way through.

Buffalo Cauliflower Sandwiches 2

The buffalo patties are served on a soft roll, topped off with fresh lettuce, tomato, red onion, and a drizzle of vegan ranch (I used JUST Ranch dressing).

I don’t think I can over-state how amazing these are.  I literately licked the plate clean when I finished mine. So, my personal assessment is these would be an awesome choice for someone who is reluctant to try anything vegan (or vegetarian, for that matter). Even if it won’t convert you, it’s a sandwich that’s definitely hard to argue with!

Buffalo Cauliflower Sandwiches 3

Buffalo Cauliflower Sandwiches
(adapted from This Savory Vegan)
Serves 4

1 head cauliflower, cut in 4 – 1/2 inch steaks
1 cup buffalo sauce, divided
1 1/2 tsp. garlic powder divided
1 tsp. chili powder
2 Tbsp. olive oil
1 Tbsp. flax meal
3 Tbsp. water
3/4 cup flour
3/4 cup water
Oil for frying
4 long rolls
Lettuce, sliced tomato, thinly sliced red onion, and vegan ranch, for serving

Preheat the oven to 425 degrees and line a baking sheet with parchment.

In a bowl, combine 1/2 cup buffalo sauce, 1 tsp. garlic powder, chili powder and olive oil. Dip each cauliflower steak in the sauce, letting the excess drip off, and place on the prepared baking sheet. Bake for 20 minutes, flipping halfway through and basting with additional sauce. When done, set aside to cool slightly.

In a small bowl, whisk together the flax meal and 3 Tbsp. water. Set aside for 5 minutes.

Heat the oil for frying to 360 degrees in a pan.

In a bowl, combine the remaining buffalo sauce, remaining garlic powder, flour, water and flax mixture. Dip the cooked steaks in the batter, letting the excess drip off, and add to the hot oil. Fry until golden-brown, then transfer to a paper towel-lined plate.

Serve cooked cauliflower steaks on a roll, topped with lettuce, tomato, red onion, and vegan ranch.

Vegan Buffalo Cauliflower Sandwiches

Vegan Recipes for #Veganuary

Best of 2018

I’ve said it before and I’ll say it again – I’m a sucker for end-of-year recaps. I love the chance to look back and reflect on what the year has brought and plan for what’s to come.

2018 Top 10

Which means, of course, I love looking back on what’s been most popular on the blog this year. This year, everyone was all about the sweets – not a single savory recipe made this year’s top 10! That’s a first for me, but it’s also reflective of the year around here.

Crispy Chocolate Peanut Butter Squares

#10 – Crispy Chocolate Peanut Butter Squares

These no-bake treats were one of my cooking with the kids projects early in the year – and they’re delicious! While the kids accompanied me in the kitchen all year, I didn’t blog our endeavors as much as I hoped to. Doing more on the Kids in the Kitchen series is one of my goals for 2019!

HasselbackApples4

#9 – Hasselback Apples

I was actually surprised these squeaked onto the list! They weren’t the fanciest thing I made this year, but the simplicity and taste definitely captured the heart of my blog readers!

Peanut Butter Lava Cakes

#8 – Chocolate Peanut Butter Lava Cakes for 2

It’s no secret that I love everything chocolate and peanut butter! This sized-for-two dessert was an awesome Valentine’s Day treat. It’s definitely something I’ll keep making for special occasions.

SourCreamPeachPie2

#7 – Sour Cream Peach Pie

I’m so glad I finally blogged this pie! I’ve made it several times and it’s always been gobbled up before I took photos. This is a summer favorite – the sour cream and peach are such an awesome flavor combo!

ZucchiniScones

#6 – Zucchini Scones

Flaky, buttery layers paired with garden-fresh zucchini make for an awesome tea-time treat. These kicked off a scone craze in our house!

ShrunkenHeadPunch2

#5 – Shrunken Head Punch

Not going to lie, I did a little happy dance when I saw these were on the list! I’m pretty thrilled that my readers appreciated this Halloween-perfect punch so much! I think it’s one of the most fun things I made all year!

AppleBaklava2

#4 – Apple Cinnamon Baklava

Baklava has been on my cooking bucket list for years, and this was the year I finally tried it out – and absolutely loved the result. It wasn’t as hard as anticipated, and the results were totally worth the effort.

Cranberry Ice Cream 3

#3 – Cranberry Ice Cream

This gorgeous ice cream was my son’s idea – and it turned out to be my favorite dessert of the fall. It seems everyone else enjoyed it too!

Shamrock Shake Pie

#2 – Shamrock Shake Pie

I made this pie for Pi Day – which was right at the beginning of our moving craziness. I wanted something  easy, and this totally delivered. As a bonus, it worked for St. Patrick’s Day too!

Peanut Butter Chocolate Chip Sheet Pan Pancake

#1 – Peanut Butter Chocolate Chip Sheet Pan Pancakes

This sized-for-a-crowd breakfast is a fitting king for the year. Sheet pan pancakes were a game changer for us, so I love that so many other people are learning about them too! And, of course, they’re my beloved peanut butter-chocolate flavor combo. Seeing it at the top of the list gives me reason to blog even more PB-Choc treats next year!

Black Forest Cheesecake #ChristmasSweetsWeek

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.

I always feel a little more nostalgic about my German heritage at Christmas. I think it’s a remnant of Opa’s Christmas cookie packages, which were synonymous with Christmas for all of my childhood. Without even thinking about it, I end up planning some German-inspired dessert for our holiday table – like this Black Forest Cheesecake.

Black Forest Cheesecake

This is obviously not traditional, but the flavors are there – and, I’ll be honest, this is going to be easier than your traditional Black Forest Cake.

I love cheesecakes for the holidays because they can be made a few days ahead. And I love topping them off so you can cover any cracks. (Yes, a water bath will prevent the cracking, but it’s an extra step I never take!)

Black Forest Cheesecake 2

This cheesecake is decadent – rich, silky chocolate, topped off with whipped cream and cherries. It’s a showpiece dessert for your table, without putting in a ton of effort.

If you’re feeling overwhelmed by holiday prep, this is a great candidate for your menu. Make it the weekend before Christmas and give yourself the gift of one less thing to worry about.

And if you’d like to scoop up a fun, #ChristmasSweetsWeek gift for yourself, make sure you’ve entered the giveaway here:  a Rafflecopter giveaway All of the sponsors for #ChristmasSweetsWeek have been super generous with the prizes they’re offering up to readers!

Black Forest Cheesecake 3

#ChristmasSweetsWeek recipes:

Beverages:

Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons
Chocolate Eggnog Pudding Shots from Rants From My Crazy Kitchen
Cookie Butter Eggnog Cocktail from My Suburban Kitchen
Hazelnut Hot Chocolate Drops 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 Martini from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Mocha Smoothie from An Affair from the Heart
Sugar Cookie Martini from Strawberry Blondie Kitchen

Breakfast:

Baked Cranberry Eggnog French Toast from The Spiffy Cookie
Maple Bourbon Old Fashion Bread Pudding from Cheese Curd in Paradise

Candies:

Pecan Butter Rum Toffee from Take Two Tapas
Christmas Grinch Bark from Blogghetti
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
Christmas Cornflake Wreaths from The Mandatory Mooch
Chocolate Pumpkin Pie Cookie Cups from Love and Confections
Cookie Butter Shortbread Bars from Eat Move Make
Fluffernutter Truffles from Mildly Meandering
Frozen Mint Meltaway Pie from Cooking with Carlee
Vegan Gingerbread Cupcakes with Eggnog Frosting from The Baking Fairy
Spiced Eggnog Sugarmen 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
Slice ‘N’ Bake Grinch Cookies from Big Bear’s Wife
Snowmen Macarons from A Kitchen Hoor’s Adventures

Black Forest Cheesecake 4

Black Forest Cheesecake
(adapted from Glorious Treats)
Makes 1 9″ cheesecake

1 1/2 cups crushed chocolate sandwich cookies (about 16 cookies)
3 tablespoons butter, melted

12 oz. semi-sweet chocolate chips
3 8 oz. packages Cabot Cream Cheese
1 1/4 cups Dixie Crystals Sugar
1/4 tsp. salt
1/2 cup Cabot Sour Cream
2 tsp. vanilla extract
3 eggs

Cabot Whipped Cream
1 can Cherry Pie Filling

Preheat the oven to 375 degrees.

In a medium bowl, mix together the crushed cookies and melted butter until thoroughly combined. Press into the bottom of a spring-form pan. Bake for 10 minutes, then remove to cool.

Reduce oven temperature to 300 degrees.

In a microwave-safe bowl, microwave the chocolate chips at half power, in 30 second intervals, until melted. Stir after each 30 second interval. Set aside.

In the bowl of a stand mixer, beat the cream cheese until smooth. Beat in the sugar until fully incorporated.

Add in the salt, sour cream, and vanilla and beat until fully incorporated. Pour the slightly-cooled melted chocolate into the stand mixer and beat until fully incorporated.

Beat in the eggs, one at a time, until just combined. Pour the filling into the prepared crust.

Bake for 55-65 minutes, until the center just barely jiggles when the cheesecake is moved. Remove from the oven and let cool for 30 minutes, then wrap and transfer to the refrigerator to cool overnight.

When ready to serve, top with whipped cream and cherries.

Black Forest Cheesecake

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.

Chocolate Hazelnut Doughnuts #ChristmasSweetsWeek

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.

I am all about a festive breakfast for holiday celebrations – and these delicious doughnuts are a perfect treat for Christmas morning!

Chocolate Hazelnut Doughnuts 3

These pack a big punch of flavor thanks to LorAnn Oils Chocolate Hazelnut Flavor. Just a little gives these a great, complex flavor – and it’s balanced nicely by the vanilla icing. Sweets & Treats sprinkles make them extra festive and perfect for the holiday!

These are simple enough that you could even whip them up Christmas morning. Assembling the dry ingredients the day before will help speed up prep, and recruit some extra hands to help with the icing and sprinkles – my kids loved lending a hand! You’ll have a fun, special holiday breakfast in no time!

Chocolate Hazelnut Doughnuts 1

If you want to win your own set of LorAnn Oils and Flavors or a Year of Sprinkles Box from Sweets & Treats, be sure to enter the #ChristmasSweetsWeek giveaway! There are so many awesome prizes from all of the sponsors! You can enter here: a Rafflecopter giveaway

#ChristmasSweetsWeek recipes:

Beverages:

Puerto Rican Coquito from A Kitchen Hoor’s Adventures
Frozen Salted Caramel White Russians from Blogghetti
Gingerbread Salted Caramel Coffee Martini from Daily Dish Recipes
Hot Buttered Caramel Apple Cider Mix from Tip Garden
Salted Caramel Martini from April Golightly
Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise

Breakfast:

Chocolate Hazelnut Doughnuts from Kate’s Recipe Box
Cranberry Eggnog Quickbread from Jonesin’ For Taste

Cranberry Orange Bread from Juggling Act Mama
Eggnog Cinnamon Rolls from Moore or Less Cooking
Eggnog Cinnamon Roll Donuts from Strawberry Blondie Kitchen

Candies:

Chocolate Marshmallow Fudge from Cookie Dough and Oven Mitt
Cranberry Eggnog Fudge from Sweet Beginnings
Snickerdoodle Fudge from Culinary Adventures with Camilla

Desserts:

Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen’s Kitchen Stories
Cranberry Champagne Cupcakes from Our Good Life
Eggnog Gelato from The Redhead Baker
Festive Coconut Macaroons from For the Love of Food
Gingerbread Latte Cupcakes with Coffee Buttercream from Love and Confections
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen
Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies from Platter Talk
Peppermint Red Velvet Macarons from The Crumby Kitchen
Rum Spiked Eggnog Cupcakes from Hezzi-D’s Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table
White Chocolate Cranberry Coffee Cake from Who Needs A Cape?

Chocolate Hazelnut Doughnuts 2

Chocolate Hazelnut Doughnuts
(adapted from  Shugary Sweets)
Makes 8-10

For the doughnuts: 
2 cup all-purpose flour
3/4 cup Dixie Crystals sugar
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup milk
2 large eggs
1/2 tsp. vanilla
1/2 tsp. LorAnn Oils Chocolate Hazelnut Flavor
2 tablespoon unsalted Cabot butter, melted

For the icing:
2 cups Dixie Crystals powdered sugar
6 Tbsp. heavy cream
1 tsp. lemon juice
1 tsp. vanilla

Sweets & Treats sprinkles for topping – I used the Sleigh Ride mix

Preheat you oven to 325 degrees. Spray a doughnut pan with nonstick spray.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add in the eggs, milk, vanilla, chocolate hazelnut flavor, and melted butter. Beat with an electric mixer for 2-3 minutes, until well combined and the color has lightened slightly.

Fill the wells of a doughnut pan halfway. Bake for 12-15 minutes – the doughnuts will spring back when pressed lightly or a knife inserted will come out clean when done.

Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.

In a medium bowl, whisk together the ingredients for the icing. If it’s too thin, add more sugar. If too thick, stir in a little more heavy cream.

Dip cooled doughnuts into the icing, then top with sprinkles.

Let sit until the icing has solidified, about 30 minutes.

Chocolate Hazelnut Doughnuts

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.

Chocolate Orange Crinkle Cookies #ChristmasSweetsWeek

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.

Fluffy and soft on the inside, but crisp around the edges, these Chocolate Orange Crinkle Cookies will be your new favorite to leave for Santa!

Chocolate Orange Crinkle Cookies 5

Chocolate and orange is a nostalgic Christmas flavor pairing for me, thanks to years of chocolate oranges in our stockings! These cookies taste just like that childhood treat.

Chocolate Orange Crinkle Cookies 1

The bright orange flavor in these cookies are thanks to LorAnn Orange Bakery Emulsion. Unlike an alcohol-based extract, their bakery emulsions are water-based, so the flavor won’t bake out.

Chocolate Orange Crinkle Cookies 2

The beautiful look of these cookies is thanks to being rolled in Dixie Crystals powdered sugar before baking. They puff up when the bake, giving the distinct “crinkle” effect.  The contrast between the dark chocolate dough and the white powdered sugar makes for a really stunning effect.

Chocolate Orange Crinkle Cookies 3

Both LorAnn and Dixie Crystals have fabulous prizes for the ChristmasSweetsWeek giveaway! Make sure you take a minute to enter here: a Rafflecopter giveaway

Chocolate Orange Crinkle Cookies 4

#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

Chocolate Orange Crinkle Cookies 6

Chocolate Orange Crinkle Cookies
(adapted from Little Bits Of)
Makes 3 dozen cookies

1 cup unsweetened cocoa powder
1 1/2 cups Dixie Crystals white sugar
1/2 cup vegetable oil
4 eggs
1 tsp. vanilla extract
1 tsp. LorAnn Orange Bakery Emulsion
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup Dixie Crystals powdered sugar

In the bowl of a stand mixer, beat together the cocoa powder, white sugar, and oil until it comes together.

Beat in the eggs one at a time. Stir in the vanilla and Orange Bakery Emulsion.

In another bowl, whisk together the flour, baking powder, and salt. Slowly mix into the wet ingredients until just combined.

Cover dough with plastic wrap and chill for at least four hours.

When ready to bake, preheat your oven to 350 degrees. Roll dough into 1″ balls. Roll each ball in powdered sugar to cover, and place on a parchment-lined cookie sheet.

Bake for 10-12 minutes. Cool for a few minutes, then transfer to a baking sheet to cool completely.

Chocolate Orange Crinkle Cookies

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.