White Chocolate Cranberry Oatmeal Cookies

Christmastime is all about giving, spreading cheer, being with loved ones, and...hmm...oh(!) making delicious holiday cookies, of course! Last week, I kicked off the month with these thumbprint cookies. Today, I continued the month of magical cookie-making with White Chocolate Cranberry Oatmeal Cookies, and I can honestly say they are by far my favorite kind of cookie. They're like the grown-up version of oatmeal raisin cookies: packed with chewy oats, tart cranberries, and silky white chocolate.

I'd recommend to give these cookies a whirl for your next holiday party, cookie exchange, or maybe even simply for a cold winter evening while watching Christmas Vacation. You won't be disappointed!

What You Need
**Makes about 35-40 cookies**
- 2 cups all purpose flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup golden brown sugar
- 1 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup cranberries

What You Do
1. Preheat oven to 350 degrees and line a couple baking sheets with parchment paper (or grease).

2. Mix flour (2cups), oats (1 1/2cups), baking soda (1tsp), and salt in a medium-sized bowl, set aside.

3. In a large bowl, mix together the butter (1cup), brown sugar (1cup), and white sugar (1cup) until fluffy. Then mix in the egg (1) and vanilla extract (1tsp). Add flour mixture and combine until well incorporated. Lastly, fold in the white chocolate chips (1cup) and cranberries (1cup).

4. Scoop out dough in large tablespoons onto baking sheets, and bake for 12-15 minutes or until cookies are light brown. Let cool completely and bring for Christmas dessert for all to enjoy!

Chai Pumpkin Spice Thumbprint Cookies

Yesterday was just one of those days where I felt like baking for no reason. I've been wanting to make these Chai Pumpkin Spice Thumbprint Cookies that I found via Pinterest  for the past year, and I'm so glad I finally did! I love chai (both authentic and the Americanized lattes), so if I can make a cookie out of one of my favorite drinks, then I'm all about it!

What You Need
-1/2 cup unsalted butter
- 1/2 cup sugar
- 1/4 cup chai concentrate
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flower
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon chai spice mix
- 24 pumpkin spice Hershey's Kisses

What You Do
1. In a medium-sized bowl, cream together butter (1/2cup) and sugar (1/2cup) until well combined. Add the chair concentrate (1/4cup), egg (1), and vanilla extract (1tsp) until blended together.

2. Mix the flour (1 3/4cup), baking soda (1/2tsp), salt (1/8tsp), and chai spice mix (1/2tsp) with the wet ingredients until incorporated. Cover with plastic wrap and chill the dough in the refrigerator for 1 hour.

3. Preheat oven to 325 degrees and line two baking sheets with parchment paper.

4. Roll dough into 1-inch balls and place on baking sheet. Pop them into the oven and bake for 12 minutes, or until the bottom edges turn golden brown. In the meantime, unwrap them pumpkin kisses.

5. Remove cookies from oven and immediately place the pumpkin kisses in the center of each cookie.  Let cool completely and have a couple while watching your favorite holiday movie!

Recipe from Pass the Sushi

Pecan Pie Bars

Happy belated Thanksgiving! There are so many things for me to be thankful for, and to name a few: my pre-husband, Adam, who is the absolute greatest, my amazingly awesome and loving family that's about to grow even bigger next year (!), my great friends, my cozy apartment in Portland, really good food, the internet, the ability to travel, and of course....dessert!

I was also lucky enough to get to make a dessert dish for yesterday's feast. I knew someone wouldn't fail to bring pumpkin pie, so I decided to take a different traditional route and make pecan pie bars. I love pecan pie, but haven't had it in years so I was really excited to make these and have a couple bites!

Oh, and have you heard? There's this new awesome game out in the App store, called Popped.! If you like puzzle games (like Candy Crush), then I think you'd get a kick out of this one: https://itunes.apple.com/us/app/popped./id689051137?mt=8. Download, play, and give a rating!

What You Need
Crust
- 2 cups all-purpose flour
- 1/3 cup sugar
-1/4 teaspoon salt
-1 cup cold butter
- 1 tablespoon ice cold water

Topping
- 1 cup light corn syrup
- 1/2 cup golden brown sugar
- 1/2 cup white sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups roughly chopped pecans

What You Do
1. Preheat oven to 350 degrees and grease a 9X13 inch baking pan

2. In a medium-sized bowl, mix the flour (2cups), sugar (1/3cup), and salt (1/4tsp).  Cut in butter (or if you're like me, grate the butter) and rub within mixture until the butter is about the size of peas. Add in water (1tbsp) and mix until incorporated.

3. Firmly press in dough on the bottom of the pan and bake for 20 minutes.

4. In the meantime, mix in the corn syrup (1cup), brown sugar (1/2cup), and sugar (1/2cup) until combined. Beat in eggs (3) one at a time and then add the vanilla (1 1/2tsp). Fold in the pecans (2cups).

5. Pour mixture over prepared crust. Place back in the oven and bake for 45 minutes.

Pumpkin Apple Bread

Happy fall! This is most certainly my favorite time of the year. The leaves turn different colors, the air is crisp, delicious fall foods make their appearance. So I must apologize for my absence because I've just been enjoying all the activities and festivities this fall season has had to offer.

I've been seriously been itching to get back into the kitchen and bake, though. Luckily, I did get a chance to bake a delicious Pumpkin Apple Bread just this last weekend. Pumpkin bread on its own is good, but adding apples to it is even better! And as an added bonus, the bread while baking gives off an warm, fuzzy, pumpkiny, fall aroma. To get a better idea of what I'm talking about, go ahead and make one for yourself and a loved one!

**Because it's only the pre-husband and I in the house, I actually cut this recipe in half and used one loaf pan. Luckily everything could be easily be divided!**

What You Need
Topping
-1 tablespoon flour
- 5 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon unsalted butter, softened

Bread
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 15oz. can pumpkin puree
- 3/4 cup vegetable oil
- 2 1/4 cups sugar
- 4 large eggs
- 2 granny smith apples: peeled, cored, and chopped

What You Do
Topping
1. Blend together everything with your fingers until mixed thoroughly. Set aside.

Bread
1. Preheat your oven to 350 and grease two 9X5 inch loaf pans.

2. In a medium-sized bowl, mix together the flour (3cups), salt (3/4tsp), baking soda (2tsp), cinnamon (1 1/2 tsp), nutmeg (1tsp), and allspice (1/4tsp).

3. In a large bowl, mix the pumpkin puree (15oz. can), vegetable oil (3/4 cup), sugar (2 1/4cup), and eggs (4) until blended.

4. Add in the dry ingredients, and mix until combined.

5. Fold in the apples until evenly incorporated. Divide the batter evenly between the pans and sprinkle the topping evenly between the two. Bake for 60 minutes, or until the knife comes out clean when inserted into the middle.

6. Let cool completely. Then prepare some tea, cut up a slice or two, curl up on the couch, and enjoy your favorite movie!

**Recipe found from One Perfect Bite**

Brown Butter Rice Krispy Treats

With Portland becoming increasingly overcast each day and fall being right around the corner, I've been wanting to make these rice krispy treats all week. I've been thinking of these as an unofficial fall snack because while it is not yet fall, this treat certainly tastes like it with the flavor that the brown butter gives this ever popular sweet snack.

What You Need

- 1 stick unsalted butter

- 1/4 teaspoon salt

- 10 oz. package marshmallows

- 6 cups puffed rice cereal

What You Do

1. Grease an 8-inch square cake pan, set aside.

2. Heat the butter (1stick) in a large pot over medium-low heat until the butter turns brown and smells nutty. During this time, make sure you stir the butter frequently.

3. Right when the butter turns brown, turn off the heat, sprinkle in the salt and add the marshmallows in. The heat from the butter should melt the marshmallows, but you may need to turn the stove back on a low heat until the marshmallows are nice and smooth.

4. Remove the pot from the stove and fold in the cereal until it's evenly coated with the marshmallow mixture. Spread into the prepared pan and press down using greased wax paper, until the mixture is evenly spread throughout.

5. Let cool completely, cut into squares, turn on your favorite TV show, and enjoy every bite!

Blueberry Cornmeal Coffee Cake

Happy September! Along with spending an afternoon in the park, having fun at the Oregon State Fair, and going on an awesome bike ride with my main squeeze and some friends, I took full advantage of baking this past Labor Day weekend. Because it's technically still summer, I'm not ready to break out my fall treats just yet (believe me...I've got a lot since Fall is my favorite season!). So, because I'm (as well as the weather) still in summer mode, I decided to make a coffee cake that is jam-packed with the ever popular blueberries that has just a hint of lemon to celebrate these last few weeks of summer.

What You Need

Cake
- 1 cup all purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter
- 1 cup sugar
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- 1/3 cup sour cream
- 2 cups fresh blueberries

Topping
- 1/2 cup sugar
- 6 tablespoons all purpose flour
- 2 tablespoons cornmeal
- 1/2 teaspoon cinnamon
- Pinch salt
- 2 tablespoons unsalted butter, cut into pieces

What You Do

1. Preheat oven to 350 degrees. Grease an 8-inch square pan.

2. Whisk together the flour (1cup), cornmeal (1/2cup), baking powder (2tsp), and salt (1/2tsp) in a medium bowl. Set aside.

3. In a large bowl, mix the butter (1stick) and sugar (1cup) until fluffy. Beat in the eggs (2) one at a time, then add the vanilla (1/4tsp) and lemon zest (1/4tsp).

4. Add a third of the flour mixture, all of the sour cream (1/3cup), and another third of the flour mixture, beating until just blended after each addition. Mix the remaining flour mixture with the blueberries, and then gently fold the blueberry-flour mixture into the batter.

5. For the topping, combine all of the dry ingredients: sugar, flour, cornmeal, cinnamon, and salt in a small-sized bowl. Mash in the butter with a fork.

6. Spread the batter into the prepared pan, and sprinkle the streusel topping evenly on top.

7. Bake the cake until the top is golden brown, about 35 minutes. Let cool completely. Then, cut yo' self a piece and enjoy!

Original recipe by Smitten Kitchen

Strawberry Chocolate Chip Scones

I've been slacking on my baking (and blogging) recently, so Sunday I decided to grab whatever I had in my pantry/refrigerator to make some delicious (and probably oversized) strawberry chocolate chip scones. With all of your basic food group needs - butter, chocolate, and fruit - these scones are sure to keep you extremely happy. And being happy means you're perfectly healthy, right? Enjoy!

What You Need
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter, cut into cubes or grated
- 1 cup milk
- 1 egg
- 1 cup strawberries, quartered
- 1/2 cup semi sweet chocolate chips
- Extra sugar for sprinkling

What You Do

1. Preheat oven to 400 degrees.

2. In a large bowl, mix together flour (2 1/2c), sugar (2tbsp), baking powder (1 1/2tsp), baking soda (1 1/2tsp), and salt (1/2tsp). Then add the cubed butter and cut the butter in until dough is crumbly. Or if you want life to be just a tad bit simple, use a cheese grater to cut up the butter and then just incorporate the butter into the mixture until crumbly (dip your hands in flour to help prevent butter from melting).

3. In a small bowl, beat together the milk (1c) and egg (1). Then add to flour mixture and mix well with a fork.

4. Add the strawberries (1c) and chocolate chips (1/2c) and incorporate into the mixture.

5. Place dough onto a floured surface and form into a disk shape. Cut dough into 8 triangles.

6. Place the scones onto a baking sheet lined with parchment paper, sprinkle with sugar, and bake for 20 minutes, or until golden.

Original recipe found at: Baking Glory

Word Meld Pairs Well With...

Have you tried the game Word Meld? If not, then you should! This is a "treat of a game" where you play with a fellow friend to try and word two separate words into one. You and your opponent come up with two random nouns and from there you try to meld into the same word. Give it a go!

This game is pairs well with any delicious dessert! I'd personally recommend some Apple Pie a La Mode. The ice cream and apple pie melding together in amazing flavors just resembles the game so much!

So, I'd encourage you and a friend to install this game and give it a go! Remember to give the game an awesome rating and share with others as well. ;)

http://appstore.com/WordMeld

Red Velvet Brownies

From cake to hot cocoa, I've loved red velvet-anything. I got pretty excited when I found out that Red Velvet Brownies were a real thing, so I knew that I had to make them at some point. It was even better when Adam kept asking me to make these brownies, especially because he's "not really a sweets person!"

I'd encourage you to make these if you love moist, almost cake-like brownies AND if you love red velvet!

What You Need
Brownie
- 1 stick unsalted butter, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- Pinch salt
- 1 tablespoon red food coloring
- 1 teaspoon white distilled vinegar
- 2 eggs
- 3/4 cup all-purpose flour

Frosting
- 8 oz cream cheese
- 1 stick butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract

What You Do
1. Preheat oven to 350 degrees and grease an 8X8 inch baking pan.

2. In a large bowl (and in this order, mixing in between additions), add the butter (1stick), sugar (1cup), vanilla extract (1tsp), cocoa powder (1/4cup), salt, food coloring (1tbsp), and vinegar (1tsp).

3. Whisk the eggs (2) in a small bowl, and stir it into the cocoa mix. Then fold in the flour (3/4cup) until lightly combined. Pour the batter into the baking pan and spread evenly. Bake for 20 minutes, or until an inserted knife comes out clean.

4. When the brownies are completely cool, start making your frosting. Beat together the butter (1stick) and cream cheese (8oz) until combined. Then add the powdered sugar (2cups) and vanilla (1tsp) until ingredients are well incorporated.

5. Spread frosting over brownies and enjoy!

Red White and Blue Shortcake

Among watching patriotic movies, eating hot dogs, viewing fireworks, and playing with sparklers, making a Berry Shortcake for the Fourth of July is one of my ways of saying, "Happy birthday America! You're awesome!"

Making this dessert for one of the most important American holidays is becoming more of a tradition for me, and I'm happy to finally share it with you this year!

What You Need
Shortcake
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup heavy cream
- Melted butter for brushing shortcakes
-Little extra sugar for shortcakes


Berries
- 1 package strawberries
- 3 tablespoons sugar
- 1 package blueberries


Whipped Cream
- 1 1/2 cups heavy cream
- 3 tablespoons sugar
- 1 1/2 teaspoons vanilla extract


What You Do

Shortcake
1. Preheat oven to 400 degrees.

2. Mix the flour (2cups), baking powder (4tsp), salt (3/4tsp), and sugar (1tbsp). Cut in the butter (2tbsp) and shortening (2tbsp). Next, mix in the heavy cream (3/4cup) until combined.

3. Drop dough by large spoonfuls on a baking sheet lined with parchment paper. Brush the tops with melted butter and sprinkle with sugar.

4. Bake for 15 minutes, or until brown. Let cool completely.

Berries
1. Cut up strawberries and place in a medium-sized bowl. Mix with sugar (3tbsp) and place in the refrigerator until ready to assemble.

Whipped Cream
Whipped cream is best served immediately. I'd recommend to make this right before you assemble your shortcake dish.
1. Place mixing bowl and whisk attachments in the freezer 10 minutes before you are ready to make your whipped cream.

2. Using a mixer, beat the heavy cream (1 1/2 cups), sugar (3tbsp), and vanilla (1 1/2 tsp) until peaks form.

**To assemble: Cut shortcake in half, add strawberries on the base of the shortcake and then add the top half. Dollop with whipped cream and blueberries**

I hope everyone had a fun and safe 4th of July!

Chocolate Caramel Brownies

I can't think of a better way to get through a challenging week other than making some of the most delicious brownies on Earth. All I can say is that these brownies are ooey, gooey, and delicious and will put a smile on anyone's face!

What You Need

- 1 cup (2 sticks) butter
- 12 ounces of semisweet chocolate, chopped
- 1 1/2 cups sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 11 ounces unwrapped caramel candies (the softer kind)
- 1/4 cup heavy cream

What You Do

1. Preheat oven to 350 degrees and grease a 9X13 inch pan.

2. In a medium bowl, melt the butter (1cup) and chopped semi-sweet chocolate (12oz) over a pot of simmering water. Whisk occasionally until the ingredients are melted and then remove from heat.

3. Meanwhile, in a large bowl, mix together the sugar (1 1/2cups), eggs (4), and vanilla extract (1tbsp) until well combined.

4. Once the butter and chocolate mixture are melted, remove from heat and slowly add it into the sugar mixture and mix until everything is combined. Then add the flour (1 1/4cups) and salt (1/2tsp) until just incorporated.

5. Evenly spread half of the brownie batter into the greased baking pan and bake for 18 minutes. Remove from oven, let cool, and start preparing the caramel mixture...remember to not turn off the oven!

6. For the caramel filling, place the caramel candies (11oz) and heavy cream (1/4cup) in a small bowl. Microwave for 30 seconds and then stir. Repeat this process until mixture is just about melted. Once melted, spread the caramel over the bottom of the brownie layer. Then spread the remaining brownie batter over the caramel layer. Lastly, sprinkle with chocolate chips.

7. Bake for an additional 20 minutes. Remove from oven and let cool completely.

8. Lastly...cut up a couple pieces for yourself and a loved one and enjoy this scrumptious dessert!

Original recipe by Six Sisters' Stuff

Strawberry Lemonade Bars

There's been quite a number of 'fake summers' here in Portland recently. For a few days at a time, Portland has been greeted with amazing warm weather and everyone in this town is loving it! I'm definitely among the masses on this one, and taking full advantage of the nice weather by going on bike rides, putting my summer dresses to use, hanging out/running in the park, eating outside, and baking up something totally delicious AND refreshing.

Now you may ask yourself, what kind of dessert is refreshing other than ice cream? Well...I'll tell you...Strawberry Lemonade Bars! They're like lemon bars, but with strawberries added in!

What You'll Need
Crust
-8oz (1 stick) butter
-1/4 cup sugar
-1/4 teaspoon salt
-1 cup all-purpose flour

Filling
-1 1/2 cups sugar
-3 egg whites
-1 whole egg
-2/3 cup lemon juice (3 lemons)
-2 tablespoons lemon zest (2 lemons)
-2/3 cup all-purpose flour
-1/4 teaspoon salt
-1 1/2 cups strawberries, puréed
-Powdered sugar

What You Do
1. Preheat oven to 350 degrees and grease an 8X8 pan.

2. For the crust, cream butter (1stick), sugar (1/4cup), and salt (1/4tsp). Mix in the flour (1cup) until just incorporated.

3. Flour your hands, and press the dough evenly in your 8X8 pan. Place in oven, and bake for 20-25 minutes, or until edges are golden brown.

4. For the filling, whisk together the sugar (1/2cups), egg whites (3), egg (1), lemon juice (2/3cup), lemon zest (2tblsp), flour (2/3 cup), salt (1/4tsp) until incorporated. Then whisk in the strawberries (1 1/2cups). Pour mixture onto crust and bake for 30-35 minutes, or until filling is set. 

5. Let cool completely, and then refrigerate to chill. When ready to serve, dust with as much powdered sugar as your heart desires and cut into squares!

This treat is a fresh take on your regular 'ole lemon bars. Don't get me wrong, I do enjoy lemon bars very much, but the strawberries add a perfect amount of sweet to balance out the tart lemon flavor. 

So...if you're enjoying the warm weather wherever you may be, then give this recipe a shot! You won't be sorry!