Salted Chocolate Thumbprint Cookies

Thumbprint cookies with Hershey's Spreads
This is a sponsored post from Hershey’s Spreads. I have received product and compensation for my time, but all opinions are my own.

We’re going back and forth between cookies and soup this week.  On Tuesday, I told you about the new Hershey’s Spreads and I hinted at this recipe.  Then yesterday, I shared Pineapple Chili with you.  Today, I bring you the cookie recipe I teased you with on Tuesday.  And tomorrow, I’ve got a brand new slow cooker soup for you.

As far as I’m concerned, we could go on switching between cookies and soup for a long time!  They are two of my favorites.

My mom used to make thumbprint cookies every Christmas.  She filled hers with green and pink icing.  Pink, because the red food coloring never coaxed the color all the way to red.  I love her thumbprint cookies.  But for some reason, I’ve never made them myself.

When the Hershey’s Spreads came in the mail, I knew they would be perfect to fill thumbprint cookies.  And because sweet is made even better by a little salty taste, I added a sprinkle of kosher salt to the tops.  It makes them look extra special too.

Since I didn’t have the recipe, I called mom on the phone.  She flipped through her pile of hand-written recipes to find it for me.  I scribbled the recipe in pencil.  It felt like old-fashioned times (you know, like 10 years ago, when we weren’t in the habit of searching up recipes online).

Here’s what you’ll need to make Salted Chocolate Thumbprint Cookies:    [Read more…]

Apricot and Pecan Topped Brie Appetizer (and a Bakeware Giveaway!)

Apricot and Pecan topped Brie



I’ve been working with Libby’s recently and I was so excited to be asked to create a Thanksgiving recipe using their product.  I chose to use Libby’s apricot halves.  Apricots are a favorite of mine.  I used to eat them with breakfast every day. Yum!

This appetizer couldn’t be simpler to make.  It has plenty of fall flavor too.  Apricots and pecans get spiced up with cinnamon, nutmeg and a splash of vanilla.  The warm fruit tops melty brie for an appetizer that your guests will love!  It will definitely keep them happy and willing to wait a bit longer for dinner.

(I’ve also got a fantastic giveaway at the end of this post, so keep reading!)

Here’s what you’ll need to make the appetizer:   [Read more…]

Peach Pie Squares

Peach Pie Squares


Today is my birthday, so I’m sharing a variation of my favorite birthday treat.  These Peach Pie Squares are a peachy twist on Cherry Squares.

We loved this version, and I did have trouble staying out of them.  But I have to admit that the Cherry Squares are still my favorite.  I really do have to watch myself to keep from eating the whole pan of the cherry version.

The recipe is easy, but it does require getting out the rolling pin.  Don’t worry though.  This crust is a cinch to make.  And it’s very forgiving.  If it tears or rips, just press it back together with your fingers.  The icing will cover up all of the crust anyway, so there’s no need to worry about making it look perfect.

I’m not much of an apple pie lover, but if you like apple (especially Dutch Apple Pie with icing) these would be great with a can of apple pie filling instead of peach or cherry.

Here’s what you’ll need:   [Read more…]

Easy Pumpkin Pecan Sticky Rolls

Goodness gracious!  If you like pumpkin, you are going to want to make these.

They start with frozen roll dough, which makes them simple and easy.  No yeast, flour, or rolling necessary.

Just all the warm, spicy pumpkin goodness we love this time of year.

Here’s what you’ll need:  [Read more…]

Butter Pecan Crunch Cake

I’ve had a Butter Pecan cake mix in my pantry for a while now, just waiting for the perfect inspiration.  I originally thought to make a bar cookie with it, but decided a snack cake/coffee cake type dessert sounded better.

I need to do a bit more testing on this recipe.  The crumb topping needs more butter and I’d like to work on the cake batter a bit too.  But, this tasted wonderful, so it’s worth testing.  The cake has a sweet, nutty flavor and is topped with buttery crumbs that also have a bit of crunch from the nuts and toffee chips.

Here’s what you’ll need: [Read more…]

Cranberry Pecan Sticky Rolls and My Trip to the I Can’t Believe It’s Not Butter! Test Kitchen

When I was contacted about the I Can’t Believe It’s Not Butter! Holiday Bake-Off trip, I quickly agreed to participate.  Then I realized I would need to come prepared to bake something. (Pictures from the trip are at the end of this post.)

Cranberries are a natural holiday food, so I created two recipes featuring these beautiful gems.  Cranberry Muffins with Orange Marmalade Glaze is the recipe I chose to enter, only because I was afraid the roll dough in this recipe would not have time to rise in the 2-hour time limit.

But the rolls are a cinch to make and have all the sticky-sweet goodness you expect from a sticky roll.  As a bonus, they’re studded with tart, red cranberries making them perfect for the Holidays. [Read more…]

Apple Pecan Toffee Bars

apple pecan toffee bars done

These bars reward patience.  Not because they take a long time to make, but because they taste so much better when they’re completely cooled.   They’re delicious warm too, but the spiced apple flavor is more pronounced when cool.

The inspiration for the bars is a jar of Smucker’s Apple Cinnamon Topping.

[Read more…]

German Chocolate Upside Down Cake

german chocolate upside down cake done

Jim loves German Chocolate cake.  I usually try to make him one for his birthday.  This year, my mom mentioned this recipe which she got from my aunt.

It’s not a beautiful cake, but it is delicious with gooey sweet filling studded with coconut and pecans.

Apparently, my oldest son likes German Chocolate cakes too.  I’m pretty sure he ate half the cake.  9×13 pan gone in 24 hours.  Come to think of it, I’ve been noticing our food disappearing very quickly.  Like the huge watermelon I cut late one evening.  It was gone by lunch the next day!  My son said he only had 1 bowl of it, but I think he refilled that bowl 10 times.

Here’s what you’ll need to make the cake.  Maybe yours will last longer than ours.

[Read more…]

Peaches and Cream Dessert

peaches and cream dessert done

The first bite I took of this dessert tasted good. The next bite made me want to take another and another.  The more I ate, the more I enjoyed the combination of juicy peaches and sweet cream filling with the crunch of the crust.

This is adapted from Tina’s recipe for Strawberry Delight on her blog, Mommy’s Kitchen.  I used peaches instead of berries and frozen whipped topping instead of dream whip.

[Read more…]

Chocolate Chip Pecan Banana Bars

chocolate chip pecan banana bars done

I ran across a recipe on Cookie Madness the other day that sounded to good to pass by.  As it happened, I had ripe bananas sitting on my counter just waiting for a great recipe to come along.  I admit to changing the recipe a bit and I changed the name too.  The original was called Banana Blondies, but I didn’t think these had the texture of blondies.  It could be because I substituted white flour for whole wheat.  I also doubled the recipe, used more chocolate chips and pecans instead of walnuts.

The result was a soft bar, kind of like banana bread chock full of chocolate and pecans.  A pretty great way to use ripe bananas, in my opinion.

[Read more…]

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