The Story Behind the Recipe

Rhubarb Crisp is one of my more nostalgic desserts. My Grandma and Mom both would grow loads of rhubarb in the spring, and once the first stalks were picked, I knew a delicious Rhubarb Crisp wasn’t far behind. I’ve shared a recipe for Rhubarb Crisp in a Jar here in Kitchen Treaty, but I hadn’t yet done one in full crisp form.

Now, my Mom and Grandma always made straight-up rhubarb crisp – I never even tried the strawberry rhubarb combination until adulthood. And there is absolutely a place for a rhubarb-only situation AND one with strawberries!

This crisp is an exemplary example of the combo, which really does work so well together. The sweetness of the strawberries complement the tartness of the rhubarb so well. And so, today I’m sharing Strawberry Rhubarb Crisp recipe that rivals the rhubarb crisps my mom and Gran used to make, but makes me nostalgic nonetheless.

Strawberry Rhubarb Crisp Recipe Ingredients

For the filling:

• Strawberries – You’ll need 1 1/2 pounds fresh strawberries, which amounts to about 4 cups. Take off the tops and cut them in half, or into quarters if they’re large.
• Rhubarb – You’ll want three large stalks, which comes out to about 4 cups sliced. I sliced them into pieces about 1/2-3/4″ thick.
• Sugar – Without it, rhubarb is tart!
• Orange zest & juice – The bright note of citrus really helps highlight the strawberry and rhubarb flavors.
• Vanilla – I am a huge fan of vanilla extract in my fruit crisps, and so I’ve got it in both the filling and the topping for this Rhubarb Strawberry Crisp recipe.
• Flour – A couple of tablespoons of all-purpose flour helps to thicken the filling.

For the oat crumble topping

• Oats – Rolled oats are a must for a crisp topping, in my book.
• Flour – Helps to hold the crisp together and give it body.
• Brown sugar – For rich sweetness.
• Pumpkin pie spice – This is the secret ingredient I was talking about! The combination of cinnamon, ginger, nutmeg, and a hint of cloves just really peps up this fruit crisp topping. You don’t strictly have to add it, but I do highly recommend it!
• Salt – I like to use a fine-grain sea salt in my baked goods.
• Pecans (optional) – Sometimes I like to add some finely chopped nuts to my crisp topping for some crunch and heft.
• Butter – Brings the crumble together and helps make it nice and crispy once it bakes.
• Vanilla – More vanilla because YUM!

Adaptations/Variations

• Gluten-Free Rhubarb Crisp – Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.
• Dairy-Free & Vegan Rhubarb Crisp – Use vegan butter.

How to Make Strawberry Rhubarb Crisp

1. First, you’ll cut up your strawberries and rhubarb. Place them in a large bowl gently stir in the sugar, orange zest, orange juice, vanilla, and flour.
2. Pour the fruit filling into a 9″x13″ baking dish.
3. In another bowl, make the topping. Mix together the flour, oats, sugar, salt, and, if using, the pumpkin pie spice and pecans. Make sure it’s well-combined.
4. Melt the butter and pour it over the top along with the vanilla extract.
5. With a spatula or wooden spoon, stir the melted butter into the crumble mixture until it’s all moistened and holds together when you squeeze it.
6. Evenly distribute the crumb topping over the top.
7. Bake your Strawberry Rhubarb Crisp until the fruit is bubbling and the topping is browned.
8. Remove from oven and let it cool for 15-30 minutes to thicken a bit.
9. Serve with vanilla ice cream or whipped cream. Both heavenly!

Jump to the full, printable recipe

I hope this old-fashioned strawberry rhubarb crisp is as nostalgic – and delicious – for you and your family as it is for us! It’s super easy to whip up and helps make use of the inevitably huge rhubarb harvest that happens every spring. What a great problem to have!

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Strawberry Rhubarb Crisp

A juicy, sweet, tart rhubarb-strawberry filling topped with a crunchy streusel topping. What fruit crisp dreams are made of!

Course Dessert

Keyword rhubarb strawberry crisp, strawberry rhubarb crisp, strawberry rhubarb crisp recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 282kcal

Author Kare

Equipment

• 1 9×13 baking pan

Ingredients

For the filling

• 1 1/2 pounds fresh strawberries 5 cups; hulled and halved or quartered if larger berries
• 1 pound rhubarb 4 cups; about 3 large stalks
• 2/3 cup granulated sugar 145g
• 1 teaspoon freshly grated orange zest
• 1 tablespoon freshly squeezed orange juice 14g
• 1 teaspoon pure vanille extract
• 2 tablespoons all-purpose flour

For the crumble topping

• 1 cup rolled oats 105g
• 3/4 cup all-purpose flour 105g
• 3/4 cup light brown sugar 120g
• 1 teaspoon pumpkin pie spice optional but highly recommended!
• 1/8 teaspoon fine-grain sea salt 2g
• 1/2 cups chopped pecans optional
• 1/2 cup unsalted butter 8 ounces/1 stick; melted
• 1 teaspoon pure vanilla extract

Instructions

• Preheat your oven to 350°F.

Prep the berries & rhubarb

• Place the strawberries and rhubarb in a large bowl. Stir in the granulated sugar, orange zest, orange juice, vanilla, and 2 tablespoons flour until well-combined. Pour into a 9"x13" baking dish.

Make the topping

• In a medium bowl, mix together the flour, oats, sugar, salt and the pumpkin pie spice and pecans if using.
• Add the melted butter and vanilla and stir together until combined.
• Pour the crumble topping over the top of the rhubarb and strawberries making sure to cover all of the fruit.

Bake

• Bake until the fruit is bubbling and the topping is golden brown, 35-45 minutes. Serve with vanilla ice cream or whipped cream.

Notes

Gluten-Free Option:

Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.

Dairy-Free/Vegan Option:

Use vegan butter.

Nutrition

Serving: 1cup | Calories: 282kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 32mg | Potassium: 274mg | Fiber: 3g | Sugar: 28g | Vitamin A: 288IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 1mg

More Fruit Crisp Recipes

• Apple Cranberry Crisp
• Rhubarb Crisp in a Jar
• Cherry Crumble

The post Strawberry Rhubarb Crisp appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Hidden Kiss Cookies
• Hidden Kiss Cookies Recipe Ingredients
• Adaptations/Variations
• How to Make Them
• Tips for Success
• More Christmas Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I have a couple dozen recipes that I published back in 2009 or 2010 on my first blog, called The Hazel Bloom (because I liked green flowers and the words together!) But unfortunately, when I rebranded to Kitchen Treaty in 2012, I lost many of them. I still don’t know what I did, they just went poof! And gone.

So I’ve been slowly re-adding these recipes to Kitchen Treaty – and by slowly, I mean sloooowwwwwly, considering it’s been a decade plus!

Last year, I republished this Saltine Toffee recipe which has proven to be really popular. I know I’m a huge fan – I make it every year! Another cookie I make nearly every year? These Hidden Kiss Cookies! At the time, I called them Secret Kiss Cookies, and you can call them that if you prefer. Either one works!

These Hershey’s Kiss cookies are made with finely ground walnuts in the cookie dough for a super tender cookie. They’re wrapped around a single Hershey’s kiss, then baked until lightly golden and tender.

From there, just dust them in powdered sugar and watch them disappear! They’re tender, melt-in-your-mouth good and so perfect on any holiday cookie plate.

Why You’ll Love Hidden Kiss Cookies

• They’re DELICIOUS. Powdered sugar dusted shortbread style cookies around a big ol’ hunk of chocolate … YES PLEASE.
• They’re cute. They look like little snowballs on the holiday cookie platter.

Hidden Kiss Cookies Recipe Ingredients

• Butter – You’ll want it to be room temperature so that it blends and fluffs up easily.
• Sugar – Granulated (white) sugar.
• Vanilla – Pure vanilla extract adds the perfect touch of mellow-sweet flavor.
• Walnuts – Raw walnuts, cut as small as you can get them. I use my Vitamix blender! Note that even walnut haters can love these cookies. Because I am absolutely a professed walnut hater, but something about chopping them into tiny bits makes them not only palatable but delicious.
• Flour – All-purpose.
• Hershey’s kisses – You’ll need about 30 kisses, which is about 3/4 of a 10.2 ounce bag.
• Powdered sugar – For dusting the freshly baked kiss cookies.

Adaptations/Variations

• Swap pecans for the walnuts for a more traditional Mexican Wedding Cookie approach.
• Use Hugs or another favorite kiss variation. Whatever you love!

How to Make Them

1. First, you’ll want to mix up the dough. Using a stand mixer or hand mixer, beat the butter and sugar together until light and fluffy, then mix in the vanilla. Add the walnuts, then the flour, beating on low speed just until the dough forms.
2. Chill for an hour.
3. Scoop tablespoon-size balls of dough and press a kiss into each one, using your hands to form the dough around the kiss in a ball.
4. Bake until lightly golden and set.
5. Cool for about 5 minutes.
6. Dust/roll in powdered sugar, then cool all of the way. And enjoy!

Tips for Success

• Pulverize those walnuts! The finer the better (just don’t process them so much that they turn into nut butter!). A food processor is perfect, or I even just use my Vitamix blender which does the job perfectly.
• Go gently. These tender cookies can be a bit delicate, so be gentle when dusting with powdered sugar.

I hope these Hidden Kiss Cookies are the perfect addition to your holiday cookie platters! They’re always a fave here.

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Hidden Kiss Cookies

A big bite of chocolate hidden inside a melt-in-your-mouth shortbread cookie, all rolled in powdered sugar. These delicious kiss cookies belong on every holiday cookie platter!

Course Dessert

Keyword hersheys kiss cookies, hidden kiss cookies, secret kiss cookies

Prep Time 1 hour hour 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 30 cookies

Calories 150kcal

Author Kare

Ingredients

For the cookie dough

• 1 cup unsalted butter softened/room temp
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup very finely chopped walnuts 4 ounces; 1 heaping cup of walnuts comes to about 1 cup ground
• 1 3/4 cup all-purpose flour 215 grams

For inside the cookies

• 30 Hershey's kisses unwrapped; about 3/4 of a 10.2 ounce package

For dusting the baked cookies

• 1/2 cup powdered sugar

Instructions

Mix dough & chill

• Add the butter to the bowl of a stand mixer affixed with a beater blade or in a large bowl and use a hand mixer. Beat the butter and sugar together until light and fluffy. Add the vanilla and beat for another 20 seconds or so until well-distributed.
• Mix in the walnuts on low speed, then add the flour and beat on low just until incorporated.
• Cover the dough with plastic wrap and refrigerate it for an hour.

Bake

• Preheat the oven to 375 degrees Fahrenheit.
• Pull the dough out of the fridge and use a tablespoon-sized measuring spoon or cookie scoop to pull out tablespoon of dough, then roll it around each kiss. I like to smoosh the dough just a bit in my palm, stick the kiss in point first, then wrap it around. Or you can press the cookie dough slightly flat, set the kiss on, and wrap it around the top (it's a little easier to make sure the kiss stays right-side-up this way). You have to smoosh it a little to hide the kiss completely. (I keep using the word "smoosh," but it's very appropriate here!)
• Place on an ungreased cookie sheet about 3 inches apart. Bake for 10-11 minutes, just until set and the bottoms are lightly golden brown.

Cool & dust with powdered sugar

• Let the cookies cool on the baking sheet for about five minutes.
• Add the powdered sugar to a bowl. Gently roll in/dust with powdered sugar and place cookies on a wire rack to cool completely.

Notes

Cook time includes 1 hour chilling.

Freezer note: These freeze well, so feel free to make them now then save ’em until the big day.

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 5mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.5mg

More Christmas Cookie Recipes

• Christmas Sugar Cookies
• Christmas Chocolate Chip Cookies
• Chocolate Crinkle Cookies
• Saltine Toffee (Christmas Crack)
• Mini Gingerbread People

The post Hidden Kiss Cookies appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These White Chocolate Cranberry Cookies
• Orange Cranberry Chocolate Chip Cookie Ingredients
• How to Make Them
• Tips for Success
• Freezer-Friendly Christmas Cookies
• More Holiday Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Last year, I shared a recipe for Christmas Chocolate Chip Cookies which is basically a Christmas-ified version of classic chocolate chip cookies. They were super fun and I really liked having an excuse to put a year-round classic like chocolate chip cookies on my Christmas cookie platter.

So this year, I thought I’d set out to make another chocolate chip cookie that’s gotten into the Christmas spirit!

I wanted an cranberry orange cookie flavor flavor profile, and white chocolate goes perfectly. So I revisited my oldie-but-goodie recipe for white chocolate macadamia nut cookies, making them a bit thicker and chewier, with a generous amount of orange zest + dried cranberries. It was love at first bite!

Why You’ll Love These White Chocolate Cranberry Cookies

• No chilling required – The dough comes together quickly and they’re in the oven in no time.
• Brown sugar chewy perfection – These cranberry white chocolate chip cookies have the perfect consistency. They’re crisp around the edges, chewy and soft in the middle.
• Super easy – Just about as easy as classic chocolate chip cookies! Just mix, drop, and bake.
• Perfect for the holidays – With cranberry, orange flavors, and white chocolate these cookies are super Christmassy!
• Sturdy and portable – Perfect for mailing care packages or for a Christmas cookie exchange.

Orange Cranberry Chocolate Chip Cookie Ingredients

• Butter – You’ll want unsalted butter. Make sure it’s room temp so it’s soft enough to be able to beat and mix with the sugars.
• Brown sugar – I like to use dark brown sugar in these cookies.
• Granulated sugar – Your standard white sugar.
• Orange zest – Zested from around two medium-size oranges. I usually just grab a couple of navel oranges.
• Eggs
• Pure vanilla extract
• Flour – All-purpose.
• Baking soda
• Salt – I like to use fine-grain sea salt in my baked goods.
• White chocolate chips
• Dried cranberries – If you prefer, you can swap in dried cherries, but you may want to chop them up a bit first (I personally find them a bit large for cookies)

How to Make Them

1. Using either a stand mixer or hand mixer, beat the butter until it’s pale and fluffy, then add the sugars and orange zest. Mix until well-combined.
2. Add the eggs one at a time, beating them in each time.
3. Mix in the vanilla extract.
4. In a separate bowl, sift together the flour, baking soda, and salt, then add the dry ingredients into the wet ingredients.
5. Mix until it forms a dough, then stir in the white chocolate chips and cranberries.
6. Scoop onto a baking sheet and bake until golden-edged.
7. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Jump to the full, printable recipe

Tips for Success

• For perfectly round chocolate chip cookies, invert a drinking glass over the freshly baked cookie (still on the cookie sheet) and move it in a circular motion around the cookie. This will help rein in any odd edges for a round shape.
• Top with extra white chocolate chips and cranberries for a prettier look that tells everyone exactly what’s in these delicious cranberry white chocolate chip cookies!

Freezer-Friendly Christmas Cookies

To freeze baked cookies, cool completely then transfer to a freezer-safe container with airtight lid or a freezer bag. They’ll keep well for up to 3 months. Thaw at room temperature for about 30 minutes and you’re good to go!

To freeze and bake later, scoop balls of dough onto a baking sheet and place in the freezer. Once frozen, transfer to a freezer bag and label. They keep for up to 3 months. To bake, simply pull a few out, line on your baking sheet, and bake for a minute or two extra.

I hope these Orange White Chocolate Cranberry Chocolate Chip cookies are as big a hit with your family as they are with mine! They’re chewy and holiday-coded and perfect for cookie platters. We love ’em!

If you make these, I’d love your star rating! It’s super helpful for other readers (and helps my small business grow).

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Orange Cranberry White Chocolate Chip Cookies

No ordinary chocolate chip cookies, these orange cranberry white chocolate chip cookies are a little more elegant and a lot more festive. Thick and chewy with soft centers, a hint of orange, creamy white chocolate, and chewy dried cranberries.

Keyword cranberry white chocolate cookies, orange cranberry white chocolate chip cookies, white chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 36 cookies

Calories 189kcal

Author Kare

Ingredients

• 1 cup unsalted butter, room temperature 2 sticks
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 2 tablespoons fresh orange zest from about 2 medium oranges [I use navel]
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour 420g
• 1 teaspoon baking soda 8g
• 1 teaspoon fine-grain sea salt 7g
• 2 cups white chocolate chips 12 ounces
• 3/4 cup dried cranberries

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
• Add the brown sugar, white sugar, and orange zest. Continue beating on medium speed for about 2 minutes.
• Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
• In a medium bowl, sift together the flour, baking soda, and salt.
• With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chips and dried cranberries.
• Scoop 2-tablespoon-size balls (I use a #30 cookie scoop) onto a baking sheet, spaced at least a couple of inches apart.
• Bake for about 10 minutes, until edges of cookie begin to turn golden. Remove cookies from the oven and let sit for 5 – 10 minutes on the cookie sheet so the cookie can start to set, then transfer to a wire rack to cool completely.
• Cookies stay fresh when kept in a sealed container at room temperature for 3 – 4 days, or can be frozen for up to two months.

Nutrition

Serving: 1cookie | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 55mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

More Holiday Cookie Recipes

• Chocolate Crinkle Cookies (vegan)
• Christmas Sugar Cookies
• Christmas Chocolate Chip Cookies
• Mini Gingerbread Cookies
• Gingerbread Trees

The post Orange Cranberry White Chocolate Cookies appeared first on Kitchen Treaty.

Plus, it’s really easy to make – and an absolute crowd pleaser!

The Story Behind the Recipe

I love a good snacking cake! Something that cooks up perfectly in an 8×8 pan is ideal, like this chocolate wacky cake or banana spice cake.

This time, I wanted to create a cake that made use of the humble sweet potato. I know sweet potato pies are a thing, but sweet potato cake?! Mashed sweet potato makes a thick, rich puree, similar to pumpkin, and I knew the rich depth of sweet potatoes would be enhanced perfectly by dark brown sugar, cinnamon, and ginger.

I also had a hunch that sweet potato puree would result in a wonderfully moist cake with a perfect crumb – and I am so pleased that hunch proved true! This tender, moist sweet potato cake is SO delicious.

Why You’ll Love This Cake

• Easy to make. Yes, you need to bake your sweet potatoes first, but it’s a pretty hands-off task. I love the idea of incorporating baked sweet potatoes for dinner, and baking some extra for this cake a day or two later. But otherwise, it’s a simple situation of mixing together the wet ingredients, then the dry, then folding them together and baking. Easy peasy.
• Travels well. Just cover and go! Plus, if you take this to a friend’s place or a potluck, you’ll be the most popular person there.
• Unique yet familiar. Sweet potato cake is not something you see every day, but it’s super comforting at the same time. Similar to pumpkin cake but richer with deeper notes of flavor.

Sweet Potato Cake Recipe Ingredients

For the cake:

• Sweet potatoes – You’ll need 2 medium sweet potatoes, about 1 pound total.
• Vegetable oil – I love how moist and tender vegetable oil makes cakes. If you prefer, you can use canola oil. For a less-refined option, coconut oil or melted unsalted butter will also work.
• Granulated sugar & brown sugar – I like a combo of both granulated white sugar and some dark brown sugar for rich, deep flavor.
• Eggs – You’ll want three large eggs.
• Vanilla – Pure vanilla extract adds a mellow sweetness.
• Flour – I like to use all-purpose flour for this sweet potato cake for a nice tender crumb.
• Baking powder & baking soda – Leaveners add lift to the cake.
• Spices – Gground cinnamon, ground ginger, and ground nutmeg.
• Salt – I like to use fine-grain sea salt in my baking because you don’t get little bits of salt (like when you use a coarser salt like kosher). Table salt will work too.

For the frosting:

• Butter – You’ll want to start with unsalted butter. Make sure it’s at room temp so it whips up easily.
• Cream cheese – Leave it on the counter for a couple of hours before starting so that it softens.
• Salt – Just a bit of sea salt to help counter the sweetness of the sugar.
• Powdered sugar – Also known as confectioner’s sugar.
• Vanilla – Pure vanilla extract adds the perfect flavor to cream cheese frosting. I love it!

How to Make Sweet Potato Cake

1. First, you’ll want to bake your sweet potatoes. Here is a tutorial for perfect baked sweet potatoes – they’re easy! Bake them for around 40 minutes, until soft. Let them cool, then peel them and add them to a large mixing bowl.
2. Mash the sweet potatoes with a potato masher until smooth. You should have about 2 cups worth of mashed sweet potatoes, or 456 grams. I like to measure or weigh just to be sure, but I find that one pound worth of sweet potatoes is just right.
3. Add the oil, sugars, eggs, and vanilla to the baked potato puree. Mix together until smooth.
4. Add the flour, baking powder, baking soda, spices, and salt to a medium bowl and whisk it together.
5. Dump the dry ingredients over the wet, then mix it tighter just until combined.
6. Spread the batter into a greased 8×8 baking pan.
7. Bake until a toothpick inserted into the center of the cake comes out clean, 40-50 minutes.
8. Remove the cake from the oven and let it cool.
9. Make the cream cheese frosting, then frost the cake with a thick layer of the frosting. Yum!

Tips for Success

• Don’t overbake! Bake your sweet potato cake JUST until a toothpick inserted into the center comes out clean. If you bake it for too long, it can end up being a bit dry.
• Whip your cream cheese. When making the frosting, don’t skip the step of whipping the butter and cream cheese first. Otherwise, your frosting could end up lumpy.

I hope this Sweet Potato Cake is a massive hit for you and your loved ones! It has been a smashing success in our family, and I foresee many years of making this cake over and over again.

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Spiced Sweet Potato Cake Recipe

A warmly spiced, cozy cake with the perfect tender crumb! A generous lid of vanilla cream cheese frosting seals the deal.

Course Dessert

Diet Vegetarian

Keyword sweet potato cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 9 pieces

Author Kare

Ingredients

For the sweet potato cake:

• 2 cups mashed cooked orange sweet potatoes 2 medium sweet potatoes; 456 grams
• 1 cup vegetable oil or canola oil, or your favorite neutral oil [can use coconut oil or melted butter]
• 1 cup granulated sugar 215g
• 1/2 cup dark brown sugar 113g
• 3 large eggs
• 1 teaspoon pure vanilla extract 5g
• 2 cups all-purpose flour 280g
• 1 1/2 teaspoons baking powder 6g
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon 12g
• 2 teaspoons ground ginger 4g
• 1/2 teaspoon freshly ground nutmeg 1g
• 1 teaspoon fine-grain sea salt 7g

For the vanilla cream cheese frosting:

• 1/2 cup unsalted butter softened; 1/2 cup; 113g
• 8 ounces cream cheese softened; 226g
• 1/8 teaspoon fine-grain sea salt
• 4 cups powdered sugar 460g
• 2 teaspoons pure vanilla extract 10g

Instructions

Make the cake

• First, bake the sweet potatoes. Preheat your oven to 400°F. Scrub your sweet potatoes and dry them. Rub with olive oil and prick each one 2-3 times with a fork. Bake until soft, 30-40 minutes. Cool to room temperature.
• Reduce the oven heat to 350°F. Spray an 8×8 cake pan with non-stick spray or rub with butter or vegetable oil.
• Peel cooled sweet potatoes and add them to a large mixing bowl. Use a potato masher to mash them until smooth. You should have about 2 cups worth of mashed sweet potatoes potatoes, or 456 grams. I just make sure I have about a pound of cooked sweet potatoes I'm adding.
• Add the oil, granulated sugar, brown sugar, eggs, and vanilla. Whisk together until smooth.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
• Pour the dry ingredients over the wet. Use a whisk to mix the ingredients together, switching to a spatula once the mixture is too thick. Mix just until combined.
• Pour the batter into the prepared cake pan.
• Bake until a toothpick inserted into the center comes out clean, 40-50 minutes.
• Remove from oven and place on a wire rack to cool.

Make the frosting

• Place butter, cream cheese, and salt into a large bowl. Using a hand mixer, mix the ingredients together until smooth and a little fluffy. Sift the powdered sugar in. Mix on low speed, increasing to medium as the powdered sugar gets mixed in, scraping down the sides as needed.
• Add the vanilla. Mix it in with the hand mixer, continuing to scrape down the sides as needed.
• Top the cooled cake with frosting and spread evenly with an offset spatula or butter knife.
• Serve immediately or store in the fridge for 3-4 days. Because of the cream cheese frosting, this cake should be stored in the refrigerator.

Notes

* Cooking time is for both the cake and the sweet potatoes. 

Storage notes

Store cake in the refrigerator. It should last around 5 days. 

More Cake Recipes

• Chocolate Wacky Cake
• Meyer Lemon Cake
• Mom’s Hazelnut Cake
• Banana Spice Cake

The post Spiced Sweet Potato Cake with Vanilla Cream Cheese Frosting appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• How to Make Blueberry Sauce
• What to Serve with Blueberry Sauce
• Tips for Success
• More Blueberry Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

June 3, 2010 – We’re getting married on a blueberry farm. This weekend. This WEEKEND! Gosh, this thing came fast. Seems like Christmas Eve was just yesterday… the day my guy got down on one knee and popped the question. I didn’t say yes, though. I said “of course!”

Gotta say, I’m psyched the day is here. Yes, yes, I am definitely just ready to get it done with and get on with our lives. But I’m also just dang excited for all the festivities (and the honeymoon!) Plus, I get to marry the most wonderful guy. Bring it on.

So I thought it was appropriate this week to share this recipe for Blueberry Sauce. Not only because there are blueberries involved, but also because we’re going to be serving this sauce over cheesecake for dessert at our reception. (Post-wedding update: It was a huge hit!)

Ingredients

• Blueberries – I’ve only made this blueberry sauce recipe with fresh blueberries, but I’d imagine frozen blueberries will work, too.
• Sugar – I’ve found 2/3 cup sugar to be the sweet spot but like all berries, blueberries can vary in sweetness, so you may want to add more sugar at the end of the recipe once you taste your cooked blueberry sauce.
• Lemon juice & zest – Both zest and juice add a tart, acidic note that really highlights the flavor of the blueberries.
• Water – To help the blueberries cook down.
• Vanilla extract – I like to add a touch of pure vanilla extract to round out the flavors of the blueberry sauce. I think it really adds something special, but if you’re not sure, feel free to leave it out.

How to Make Blueberry Sauce

1. First you’ll want to rinse your blueberries, making sure they’re nice and clean. Pick through them, getting rid of any shriveled or bad berries and any remaining stems.
2. Next, you’ll add the blueberries to a medium saucepan. Add the sugar, lemon juice and zest, and water.
3. Turn the heat to medium-high. Stir occasionally until the ingredients come to a boil.
4. Reduce the heat and simmer until the sauce thickens, roughly for about 15 – 20 minutes.
5. Remove the blueberry sauce from the heat, then stir in the vanilla. Taste your homemade blueberry sauce and add more sugar if desired (depending on the blueberries and the amount of lemon juice, you may more sugar to balance it out). 
6. Serve warm or cold.

What to Serve with Blueberry Sauce

• Spoon it over cheesecake
• Serve it with buttery classic French toast
• Pour it over fluffy banana pancakes (or really any pancakes!)
• This blueberry sauce recipe is SO good over vanilla ice cream.

Tips for Success

• Blueberry sauce will last in the fridge for around a week. Just keep it in an airtight container.
• To freeze it, cool to room temp then place in a freezer safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge.

I hope this blueberry sauce recipe is as much of a fave summer recipe for you as it is for us! We make this one yearly with blueberries we’ve picked from our local blueberry farm. Nothing better in the summer!

More Blueberry Recipes

Got blueberries?! Try one of these fresh blueberry recipes.

• Blueberry Lemonade
• Blueberry Milkshake
• Blueberry Lemon Cheesecake Bars
• Blueberry Muffins
• Blueberry French Toast Bake

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Blueberry Sauce Recipe

Blueberries, lemon juice, and lemon zest simmer on the stove until thick, delicious, and just right. Perfect over cheesecake, ice cream, pancakes, and more.

Keyword blueberry sauce, blueberry sauce recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 cups

Calories 394kcal

Author Kare

Ingredients

• 2 cups blueberries 1 pint or about 3/4 pound
• 2/3 cup sugar
• Zest and juice from one medium lemon about 1 tablespoon of zest and 2 tablespoons of lemon juice
• 1/3 cup water
• 1/2 teaspoon vanilla

Instructions

• Rinse and pick through the blueberries, discarding any bad berries and stems.
• Pour blueberries in a medium saucepan and stir in the sugar, lemon zest and juice, and water.
• Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.
• Turn heat down to medium-low, and simmer for about 15 – 20 minutes, until the mixture thickens.
• Remove from heat and stir in the vanilla. Taste and add more sugar if desired (depending on the blueberries and the amount of lemon juice, you may need a touch more sugar to balance it out).
• Serve warm or cold over cheesecake, ice cream, pancakes, french toast, waffles, or whatever else you dream up. Keeps in the refrigerator, sealed airtight, for several days.

Notes

Storage:

• Blueberry sauce will last in the fridge for around a week. Just keep it in an airtight container.
• To freeze it, cool to room temp then place in a freezer safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge.

Nutrition

Calories: 394kcal | Carbohydrates: 101g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 185mg | Fiber: 6g | Sugar: 90g | Vitamin A: 128IU | Vitamin C: 23mg | Calcium: 16mg | Iron: 1mg

Originally posted June 3, 2010. Updates made July 3, 2025.

The post Blueberry Sauce Recipe appeared first on Kitchen Treaty.

I’ve been using them in my baking for years, so I thought it was time I shared exactly how to make a flax egg substitute for baking!

Table of Contents

• What is a Flax Egg?
• Ingredients
• How to Make a Flax Egg
• Tips for Success
• More Eggless Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

What is a Flax Egg?

First and foremost, what IS a flax egg, anyway? Well, it’s simply ground flaxseed (otherwise known as flaxseed meal), soaked in water, and used as an egg substitute for baking.

They’ve been popular for decades in vegan baking, and they’re a perfect solution during times when eggs are hard to come by.

Flaxseeds, simply seeds of the flax plant, contain a component called flaxseed gum. When mixed with liquid, it acts as a gelling agent. Which makes it perfect to use as a binder in baking!

Unfortunately, you can’t fry, poach, or scramble a flax egg – it’s simply a baking substitute. (But I do suggest trying a tofu scramble which is a great high-protein alternative to your morning eggs!)

Ingredients

• Flaxseed meal – Just ground flaxseeds. You should be able to find ground flaxseed near the oats, grains, chia seeds, etc. in most well-stocked grocery stores.
• Water – Warm water, specifically!

How to Make a Flax Egg

Just mix the flaxseed meal and warm water together in a small bowl and let it sit until thickened and gel-like. This usually takes 15-20 minutes.

Now it’s time to use your wonderful flax egg substitute for baking! Like in this delicious eggless chocolate chip cookie recipe. 🙂

Tips for Success

• Store your flaxseed meal in the fridge, or better yet, the freezer. It will go rancid after a few weeks, so keep it chilled for longer life.
• Use warm water! Cold water will work too, but it will take much longer to gel up.

I hope you find flax eggs the perfect egg substitute for baking! I know it’s my favorite hack for vegan baking or just simply baking without eggs when they’re hard to come by.

More Eggless Recipes

• Vegan Banana Bread Muffins
• Eggless Chocolate Chip Cookies
• Chocolate Wacky Cake

Print

Flax Egg Substitute Recipe

It's easy to make this egg substitute for baking! Ground flaxseeds, when mixed with water, thicken up into a perfect egg-like binder. Here's all about how to make them!

Keyword egg substitute for baking, flax egg, how to make a flax egg

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1

Calories 37kcal

Author Kare

Ingredients

• 1 tablespoon flax meal also known as ground flaxseeds
• 3 tablespoons water

Instructions

• In a small bowl, stir together the flax meal and the water. Let sit for 5 minutes to thicken. Use as a substitute for the egg binder in baking recipes.

Notes

Prep time includes soaking time. Actual hands-on prep is only a couple of minutes. 

Nutrition

Serving: 1g | Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 57mg | Fiber: 2g | Sugar: 0.1g | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 0.4mg

The post How to Make a Flax Egg Substitute for Baking appeared first on Kitchen Treaty.

Plus, they’re no more difficult to make than your typical chocolate chip cookie. The egg is replaced with a “flax egg,” simply a mix of ground flaxseed and water. And it works perfectly!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Eggless Chocolate Chip Cookies
• Developing This Egg-Free Chocolate Chip Cookie Recipe
• Ingredients
• How to Make Eggless Chocolate Chip Cookies
• Tips for Success
• How to Freeze No-Egg Chocolate Chip Cookies
• More Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Chocolate Chip Cookies are my comfort baking recipe. When times are tough, it’s the first thing I want to bake to help bring back a sense of normalcy.

When my kid was 6 weeks old, I broke my ankle thanks to two enthusiastic dogs and a flight of stairs (luckily, I was holding a laundry basket, not my baby!) In hindsight, caring for a cuddly newborn instead of an active toddler while not being able to walk is definitely a better situation. But at the time, there was something that felt so helpless about my sudden injury … and when everything in your being tells you that you have to keep this baby alive at all costs (thank you hormones!), not being able to walk can feel pretty dire.

So I was thrilled when, after just a few days, I was able to get around pretty well in a walking cast. And one of the first things I did after a very emotional handful of days was strap my tiny baby into a carrier, hobble into the kitchen, and whip up a batch of chocolate chip cookies.

My go-to recipe is typically the Nestle tollhouse classic chocolate chip cookie recipe. It’s what my mom made, too, and I figure if it ain’t broke, why fix it?

But that recipe calls for two eggs, and as we all know, eggs are hard to come by right now. And when we finally do pay a small fortune to get some, it can be hard to sacrifice two of them to a baking recipe!

So I did some experimenting and came up with a spin on the tollhouse cookie recipe that uses flax eggs – a mix of ground flaxseed and water – instead of chicken eggs. And these no-egg chocolate chip cookies are absolutely delicious!

Why You’ll Love Eggless Chocolate Chip Cookies

• They save you money. Unless you have a backyard flock (total goals), eggs are expensive right now, if you’re able to find any at all. A couple of tablespoons of flaxseed meal are way more accessible and will cost you a LOT less.
• They taste amazing! The aforementioned kid is now a teenager and is basically a super-taster who can detect the most minuscule change in a recipe. But said kid declares these chocolate chip cookies with no egg exactly the same as my typical chocolate chip cookie.

Developing This Egg-Free Chocolate Chip Cookie Recipe

I started with the Nestle Tollhouse chocolate chip cookie recipe as my base recipe and experimented with adjusting the flour and a couple of other ingredients + chilling the dough until I came up with the perfect Eggless Chocolate Chip Cookies!

• Test 1: I made two flax eggs (mixed flaxseed meal with water and let it sit for 20 minutes) and swapped it in for the chicken eggs. I kept everything else the same. Result: Delicious no egg chocolate chip cookies, but they didn’t quite spread enough. It seemed the traditional amount of flour wasn’t quite needed with flax eggs vs. chicken eggs.
• Test 2: I took half of the dough from test 1 and chilled it for 20 minutes to see if allowing the flour to hydrate would change the outcome of the cookies. It did change them, a little – oddly, they spread a little better. But not quite enough. I also felt they needed a bit more salt and vanilla.
• Test 3: I reduced the flour by 1/4 cup, doubled the vanilla, and added 1/2 teaspoon of salt. Bingo! These cookies spread perfectly and had just enough extra flavor to be perfect.
• Test 4: I chilled the dough just to see what would happen. Honestly, I didn’t see much difference between the chilled dough vs. straight out of the mixer dough, except that the chilled cookies were slightly thicker and browned a tiny bit more on the top. Ultimately, I didn’t think it was worth the extra 20 minutes (though I wrote it into the recipe as an option!)
• Test 5: Repeat test 3 one more time just to make sure it’s spot-on. It was! Perfect Eggless Chocolate Chip Cookies!

Ingredients

• Flaxseed meal – Flaxseeds are, you guessed it, the seeds from flax plants. They’re a great source of Omega-3s and other nutrients (source). And, as it turns out, when the ground-up seeds soak with water, they form a gel that makes a perfect binder that works amazingly in place of eggs in recipes!
• Butter – I start with unsalted butter to ensure consistency (different brands of salted butter have different levels of salt). Make sure it’s room temp/softened so it whips up perfectly!
• White sugar & brown sugar – Equal amounts of both. Feel free to use light brown sugar OR dark brown sugar, whichever you prefer.
• Pure vanilla extract
• Flour – You can use whole-wheat or white whole-wheat flour, but I tend to go with straight up white all-purpose flour for my eggless chocolate chip cookies.
• Baking soda
• Salt – I like to use a fine-grain salt like sea salt or table salt.
• Chocolate chips – I tend to use classic semi-sweet, but if you prefer milk chocolate or dark chocolate, go for it! Chocolate chunks are great too.

Tips for Success

• Use warm water for the flax egg. Not super hot, just warm. This will help it develop into its gel-like consistency faster.
• Don’t over-mix the dough. Mix it just until it comes together so that you don’t develop the gluten, which can make the cookies less tender.
• These are rather thin cookies. They’re not wafer thin, but they’re just not super thick chocolate chip cookies. I love them this way, but if you prefer a thicker cookie, I suggest adding 1/4 cup more of the all-purpose flour to your dough.

How to Freeze No-Egg Chocolate Chip Cookies

Freeze baked cookies in an airtight container or freezer bag, or you can freeze the dough balls on a baking sheet then transfer them to a freezer bag for longer-term storage. Bake a few or a lot of cookies at a time! I suggest adding 1-2 minutes of baking time if you start with frozen cookie dough balls. 

I hope these Eggless Chocolate Chip Cookies hit the spot for you, whether you’re having a hard time finding eggs, conserving the eggs you do have, or allergic to eggs.

No matter your reason to make your chocolate chip cookies egg-free, I think you’re going to love these cookies! I think I’ll be making these just as much (if not more) as my beloved classic version.

More Cookie Recipes

• Almond Flour Chocolate Chip Cookies (dairy-free, gluten-free)
• Double Chocolate Oatmeal Cookies
• Chocolate Snickerdoodles
• White Chocolate Macadamia Nut Cookies

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Eggless Chocolate Chip Cookies Recipe

Chewy, buttery, and perfectly golden – these egg-free chocolate chip cookies are just as good as a typical chocolate chip cookie recipe with eggs!

Keyword chocoalte chip cookies no eggs, chocolate chip cookie recipe without eggs, chocolate chip cookies without eggs, egg free chocolate chip cookies, eggless chocolate chip cookies, no egg chocolate chip cookies

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24 cookies

Calories 235kcal

Author Kare

Ingredients

• 2 tablespoons ground flaxseed aka flaxseed meal
• 6 tablespoons warm water 1/3 cup; I just tend to use my tablespoon measure because I already used it for the ground flaxseed
• 1 cup unsalted butter 2 sticks; room temp/softened
• 3/4 cup granulated sugar white sugar
• 3/4 cup brown sugar
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour 260 g
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 2 cups chocolate chips 1 [12-ounce] package

Instructions

• In a small bowl, mix together the 2 tablespoons flaxseed meal and 6 tablespoons warm water. Allow it to thicken up for about 20 minutes; it will be thick but pourable with a slightly gel-like consistency.
• Place an oven rack in the middle of the oven and preheat the oven to 375°F (190°C).
• In the bowl of a stand mixer, beat the 1 cup (2 sticks) of butter at medium speed until creamy, then add the 3/4 granulated sugar and 3/4 cup brown sugar. Beat on medium speed for about 30 seconds until it begins to lighten up a little.
• Add the flaxseed mixture and 2 teaspoons vanilla. Mix at low speed until well-combined.
• In a medium bowl, whisk together the 2 cups flour, 1 teaspoon baking soda, and 1 1/2 teaspoons salt.
• Add the flour mixture to the butter/sugar mixture and turn the stand mixer on low, mixing just until combined. Be sure to scrape down the sides if necessary. Add the 12-ounce bag of chocolate chips, mixing for another couple of seconds. Remove the bowl and stir the dough together with a sturdy spatula until completely combined.
• Optional: Chill for 20-30 minutes for thicker cookies. This might be a good idea if you're in a warmer kitchen/climate or if you started with very soft butter. My kitchen is 69-70 degrees and I started with room temp butter; I found chilling doesn't make enough of a difference to be worthwhile.
• Form the dough into balls about 2 tablespoons each (I use a cookie scoop). Place on your baking sheet about 2 inches apart.
• Bake until golden around the edges, about 8 minutes.
• Remove the cookies from the oven and let rest for about 5 minutes on the cookie sheet, then transfer them to a wire rack to cool completely. Bake the next batch of cookies the same way, until you're all the way through the dough.
• Store in an airtight container at room temp for up to 5 days, or freeze for up to 3 months.

Notes

Prep time includes 20 minutes for the flax eggs to set up.

These are rather thin cookies. They’re not wafer thin, but they’re just not super thick chocolate chip cookies. I love them this way, but if you prefer a thicker cookie, I suggest adding 1/4 cup more of the all-purpose flour to your dough.

Storage notes:

Cookies keep well in an airtight container at room temp for 4-5 days. They also freeze well. Freeze baked cookies in an airtight container or freezer bag, or you can freeze the dough balls on a baking sheet then transfer them to a freezer bag for longer-term storage. Bake a few or a lot of cookies at a time! I suggest adding 1-2 minutes of baking time if you start with frozen cookie dough balls. 

Nutrition

Serving: 1cookie | Calories: 235kcal | Carbohydrates: 31g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 194mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 236IU | Vitamin C: 0.003mg | Calcium: 22mg | Iron: 1mg

The post Eggless Chocolate Chip Cookies Recipe appeared first on Kitchen Treaty.

They’re ho-ho-holy-moly-delicious! (Sorry. I had to.)

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Christmas Chocolate Chip Cookies
• Ingredients
• Adaptations/Variations
• How to Make Christmas Chocolate Chip Cookies
• Tips for Success
• Can I Freeze Christmas Chocolate Chip Cookies?
• More Christmas Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

We all know Christmas is cookie season, but why do the best cookies of all, chocolate chip cookies, always get passed over at Christmas time?! It’s not right.

So I thought I’d take a classic chocolate chip cookie recipe and dress it up for the holidays. These Christmas Chocolate Chip Cookies are super colorful and look extra festive on any cookie plate. They’re also just a darn delicious chocolate chip cookie! (Pssst: Santa will LOVE these Christmas Chocolate Chip Cookies. Guaranteed.)

I started with a chocolate chip cookie recipe from the grand kahuna of chocolate chip cookie bakers, Sarah Kieffer of The Vanilla Bean Blog (if you’ve heard of the pan-banging chocolate chip cookie, she’s the one who started it!) She’s tested and perfected chocolate chip cookies – add a little more butter here, add one less egg white there – until she created an amazing chewy chocolate chip cookie. I used that as the base recipe and basically trashed it up with Christmas goodness from there.

Why You’ll Love Christmas Chocolate Chip Cookies

Chocolate chip cookies are arguably the best cookie of all – why shouldn’t they have a place on the Christmas cookie platter?! When you dress up chocolate chip cookies with M&Ms and white chocolate chips, you get the goodness of chocolate chip cookies, but Christmassified.

Ingredients

You’ll find a pretty traditional list of ingredients for these Christmas Chocolate Chip Cookies, except a few holiday-ish ingredients to take them over the top!

• All-purpose flour – The plain fluffy white flour we know and love.
• Baking powder & baking soda – Puffs them up a little and helps with the structure of the cookie.
• Butter – I like to use unsalted butter to better control the salt content in my recipes (salted butter often varies with the amount of salt in it). Make sure it’s room temp so it’s soft and blendable!
• Sugar – Straight-up white granulated sugar.
• Brown sugar – Use light or dark, whichever you prefer.
• Salt – I like to use a fine-grain sea salt in the batter itself, and then for a bit of extra salt, I’ll often sprinkle some over the top with coarse sea salt flakes like Maldon.
• Egg – You’ll want one whole egg and one yolk.
• Vanilla – Pure vanilla extract. A must in chocolate chip cookies!
• M&Ms – Festive red and green M&Ms. Perfect for Christmas!
• White chocolate chips – Use your favorite brand of white chocolate chips.
• Sprinkles – I like to use the “jimmies” style of sprinkles, shaped in rods, in red, green, and white. You can mix some into the batter, or sprinkle some on the tops before baking, or both.

Adaptations/Variations

• Swap the chocolate chips – Feel free to use standard chocolate chips instead of white chocolate chips. I’ve made this recipe both ways and they’re delicious either way.
• Add a drizzle of white chocolate – To make them even fancier, melt some white chocolate and drizzle it over the tops of the cooled cookies. Pretty and delicious!
• Candy cane chocolate chip Christmas cookies – To make a minty version of these Christmas M&M chocolate chip cookies, crush up four or five candy canes and mix it in to the batter with the chocolate chips. Sprinkle a few more on top before baking for good measure.

How to Make Christmas Chocolate Chip Cookies

First you’ll mix together the dry ingredients for the dough. To do this, whisk together the flour, baking powder, and baking soda, and set it aside.

Next, it’s time to mix up the wet ingredients. Fit a stand mixer with the S-blade, then beat the butter until creamy and lightened. Add the sugars and salt and beat it until combined. Add the full egg, egg yolk, and vanilla and combine.

Now, add the flour mixture to the butter and egg mix and beat JUST until it’s combined. Add the M&Ms and chocolate chips plus the sprinkles if you’re using them. Blend a bit with the mixer, then use a spatula to incorporate the mix-ins the rest of the way. The batter will be thick and stiff.

Next, form the dough into balls about 2 tablespoons each. I highly recommend a cookie scoop for easy, uniform scooping (here’s the cookie scoop I use; this is an affiliate link!)

Space the balls about 3 inches apart and sprinkle a little flaky sea salt on top, if you like. I also like to press a couple of extra M&Ms and/or chocolate chips on the cookie balls because it looks extra pretty.

Bake at 375°F (190°C), rotating the baking sheet once halfway through, until the cookies are golden brown and beginning to crinkle on the top.

Pull them from the oven and press gently with a spatula on the cookie tops to help the cookies crackle and flatten.

Let them rest for a few minutes on the baking sheet, then transfer them to the wire rack to cool the rest of the way.

(For the full, printable recipe, continue scrolling down.)

Tips for Success

• Don’t over-mix the cookie batter! Stir the dry ingredients into the wet and work in the chocolate chips & M&Ms JUST until combined and not any more. Otherwise, you risk the glutens in the flour developing which can make cookies tough.
• Bake JUST until golden and beginning to crinkle. Err on the side of cooking less vs. more. This will yield that soft and chewy interior that is the hallmark of a fabulous chocolate chip cookie!

I hope these fun Christmas Chocolate Chip Cookies are a popular addition to your Christmas cookie repertoire! My family definitely enjoyed all of my testing iterations and they’re looking forward to them at Christmastime too.

Can I Freeze Christmas Chocolate Chip Cookies?

Yes! You can freeze the baked cookies in an airtight container or freezer bag, then just pull them out and keep them on the counter at room temp for about 30 minutes and they’ll be good to go.

Another option is to line up balls of cookie dough on a baking sheet and freeze them. Then, just plop the frozen solid rounds of cookie dough into a freezer bag or airtight container. When you’re ready to bake a few or all of them, just space them on the baking sheet and cook as directed!

More Christmas Cookie Recipes

• Vegan Chocolate Crinkle Cookies
• Gingerbread Trees
• Mini Gingerbread Men & Women
• Dolly Parton’s Famous Sugar Cookies
• Sparkly Chocolate Snickerdoodles
• White Chocolate Macadamia Nut Cookies
• White Chocolate Cranberry Oatmeal Cookies

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Christmas Chocolate Chip Cookies Recipe

Chocolate chip cookies deserve a place on the Christmas cookie platter too! These thick, soft, chewy, and perfectly portable cookies are dressed up for the season with red and green M&Ms, white chocolate chips, and festive sprinkles. Easy, fast, no-chill recipe!

Keyword chocolate chip christmas cookies, chocolate chip m&m christmas cookies, christmas chocolate chip cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 24 cookies

Calories 212kcal

Author Kare

Ingredients

• 2 cups all-purpose flour 284 g
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 9 tablespoons unsalted butter 1 stick + 1 tablespoon
• 3/4 cup granulated sugar white sugar
• 3/4 cup brown sugar
• 1 teaspoon fine sea salt
• 1 large egg
• 1 egg yolk
• 2 teaspoons pure vanilla extract
• 3/4 cup green and red M&Ms + more for topping
• 1 cup white chocolate chips
• 1/4 cup red, green, & white jimmies rod-shaped sprinkles; optional
• flaky sea salt if desired

Instructions

• Place an oven rack in the middle of the oven and preheat the oven to 375°F (190°C).
• In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
• In the bowl of a stand mixer, beat the butter at medium speed until creamy, then add the granulated sugar, brown sugar, and salt. Beat until well combined, 2-3 minutes.
• Add the egg, egg yolk, and vanilla and mix at low speed until well-combined.
• Add the flour mixture and beat together just until combined. Add the chocolate chips, M&Ms, and sprinkles if using. Mix for another few seconds then remove the bowl and stir the dough together with a sturdy spatula or wooden spoon until completely combined.
• Form the dough into balls about 2 tablespoons each (I use a cookie scoop). Space cookies about 3 inches apart on your baking sheet. Sprinkle on a little flaky sea salt, if desired, and press two or three more M&Ms in the top.
• Bake one cookie sheet at a time for 9-10 minutes, rotating the pan halfway at the 5 minute mark. The cookie tops will be golden brown, the bottoms will be brown, and they'll look puffed and beginning to crinkle when they're ready to be pulled out of the oven.
• Remove the cookie pan from the oven and gently flatten each cookie a bit with a flat spatula.
• Let the cookies rest for about 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.

Notes

Base chocolate chip cookie recipe adapted from Sara Kieffer of The Vanilla Bean Blog https://www.thevanillabeanblog.com/perfect-chocolate-chip-cookies/

Nutrition

Serving: 1cookie | Calories: 212kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 154mg | Potassium: 47mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 169IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg

The post Christmas Chocolate Chip Cookies Recipe appeared first on Kitchen Treaty.

It’s super simple to make, too! With only four ingredients (plus any optional toppings) and only about 10 minutes hands-on time, it makes a nice big batch of holiday deliciousness with not a lot of effort.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Saltine Toffee
• Ingredients
• Adaptations/Variations
• How to Make Saltine Toffee
• Tip for Success
• More Christmas Sweets Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first shared this recipe back in 2010, on my first blog. It was called “pine bark” back then, which understandably is a name that didn’t stand the test of time, considering pine bark is more commonly known as, you know, the bark of a pine tree.

There are a few recipes that didn’t make the transition from my first blog to Kitchen Treaty, and this saltine toffee, sadly, was one of those casualties. But, today, I’m here to remedy that, with a classic, off-the-charts delicious treat that I make every Christmas without fail.

I remember the first time I made this recipe, many years ago, I wasn’t sure about the idea of using saltine crackers as the base. I thought it was weird. I WAS WRONG. Because it is glorious. The crispy crunch of the crackers + the salt + toffee + chocolate?! Nirvana.

Why You’ll Love Saltine Toffee

This saltine toffee recipe is SUPER easy to make. Sugar cookies and gingerbread people have their place, sure, but they take some effort.

Saltine toffee, meanwhile, makes an awesomely large quantity of Christmas goodness with very little hands-on effort. Okay, so it’s not quite as easy as classic peppermint bark, but it’s darn close!

Ingredients

• Saltine crackers – You’ll need one sleeve of saltine crackers, or about 35 crackers. Make sure you get salted crackers!
• Butter – I almost always buy unsalted butter just so I can better control the salt level in my recipe. In this case, the salt on the crackers is plenty.
• Brown sugar – Light or dark both work. Make sure it’s packed into your cup!
• Chocolate chips – I go with plain ol’ classic semi-sweet chocolate chips. Milk chocolate or dark chocolate are also good!

Adaptations/Variations

• Mix up the toppings: Top the chocolate with flaky sea salt (as pictured), M&Ms, or colorful sprinkles.
• Add extract: A dash of almond or vanilla in the cooked toffee is always a great addition!

How to Make Saltine Toffee

First, you’ll line a rimmed baking sheet with parchment paper, then you’ll line your saltine crackers up on the baking sheet. Then, you’ll create your toffee in a saucepan by boiling the butter and brown sugar together.

Pour the toffee over the saltine crackers, then slip it into the oven to bake for a few minutes. As soon as you pull it out of the oven, pour the chocolate chips over the top, then let them rest for a few minutes to get melty.

Once the chocolate chips have melted, use an offset spatula or butter knife to evenly spread the melted chocolate. Sprinkle with toppings, if you want (I’m partial to an extra dose of salt in the form of flaky Maldon sea salt).

From there, let your saltine toffee cool to room temperature. The chocolate and toffee will solidify, and you’ll be left with a glorious slab of saltine toffee! Just lift the parchment off of the pan, and use a big chef’s knife to cut the toffee into smaller pieces.

Tip for Success

• Take care when cooking your toffee. This is really the only tricky part about this recipe. If you undercook the toffee, it might end up grainy. Overcooked toffee can be crystalized and burned tasting. So follow the directions exactly: As SOON as it comes to a full boil, set a time for 3 minutes, then remove it from the heat at exactly the 3 minute mark.

I hope you’re as big a fan of saltine toffee as we are! It’s a must-have for our holiday cookie platters and I’d be so honored if some of this toffee found its way to yours.

More Christmas Sweets Recipes

• Christmas Chocolate Chip Cookies (coming soon!)
• Gingerbread Trees
• Fruit & Nut Chocolate Clusters
• Oreo Bark

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Saltine Toffee (Christmas Crack) Recipe

Crisp saltine crackers smothered in buttery brown sugar toffee and covered with chocolate. Sweet, a little salty, and super addicting! Just 4 ingredients and only about 10 minutes hands-on time.

Keyword christmas crack, pine bark, saltine toffee

Prep Time 9 minutes minutes

Total Time 49 minutes minutes

Servings 35 pieces

Calories 142kcal

Author Kare

Ingredients

• 35 salted saltine crackers 1 sleeve
• 1 cup unsalted butter
• 1 cup brown sugar packed
• 2 cups semisweet chocolate chips

Optional toppings

• Christmas themed sprinkles
• Red & green mini M&Ms or regular size M&Ms

Instructions

• Preheat your oven to 375°F. Line a 15"x10" cookie sheet with rims with parchment paper.
• Lay a single layer of crackers in the pan.
• Place the butter and brown sugar in a small saucepan over medium-low heat. Bring to a boil, stirring frequently. As soon as it comes to a full boil, reduce the heat to low and cook for exactly 3 minutes (set a timer!), stirring constantly.
• Pour the brown sugar butter mix over the saltine crackers, so that it's evenly distributed.
• Transfer to the oven and bake for 5 minutes. It will be very bubbly when you pull it out. Place it on a cooling rack and immediately sprinkle with the chocolate chips.
• Wait a couple of minutes for the chocolate chips to begin melting, then use an offset spatula or butter knife to spread the melted chocolate evenly over the saltines and caramel.
• If you'd like, you can add Christmas themed sprinkles and/or M&Ms. I love to use mini M&Ms on these. A light layer of flaky sea salt is always good, too!
• Let the saltine toffee cool until hard (this may take an hour or more). If you want to accelerate the process you can place it in the fridge to cool.
• Cut into squares to serve.

Notes

Store in an airtight container at room temp for up to one week. 

Nutrition

Serving: 1piece | Calories: 142kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 32mg | Potassium: 73mg | Fiber: 1g | Sugar: 10g | Vitamin A: 167IU | Calcium: 14mg | Iron: 1mg

The post Saltine Toffee Recipe (Christmas Crack) appeared first on Kitchen Treaty.

Plus, it’s just 5 ingredients and only 10 minutes to make. Low effort, high reward!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Gingerbread Coffee Syrup
• Ingredients
• How to Make Gingerbread Coffee Syrup
• Tip for Success
• More Coffee Syrup & Creamer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

The older I get, the more I love mornings. Why do I love mornings? Coffee is 95% of it. There’s just something about that warm comforting cup of coffee in the quiet of morning that is magic.

During the Christmas season, I like to add a seasonal spin. Sometimes I’ll make this dairy-free eggnog to use as coffee creamer (SO good!), and sometimes – like lately – I’ll make gingerbread lattes with this gingerbread coffee syrup.

This one was super easy to create. I made a simple syrup of one cup water to one cup sugar, and added classic gingerbread flavors: Spicy ginger, cinnamon, and cloves.

I tested this one with fresh/whole spices and with ground spices, and the ground spices version won handily. While the version with the fresh ginger and whole spices resulted in a clearer syrup, the flavors just weren’t quite strong enough.

I then added molasses, because of course! Gingerbread needs molasses! I found that a couple of tablespoons was the perfect amount to give that gingerbread taste but not overpower the coffee or latte.

Why You’ll Love Gingerbread Coffee Syrup

Well, first of all, it tastes like Christmas! Who doesn’t want something that tastes like Christmas … except maybe not pine tree taste. That would be weird. But otherwise, let’s do this!

It lasts in the fridge all season long, so store it in the fridge and spice up your coffees and lattes whenever you want.

It also makes a great gift! Double or triple this recipe and add it to cute bottles to give to friends and family. Everyone loves an edible gift!

Ingredients

• Sugar – Plain old granulated sugar. You can use brown sugar if you like, but brown sugar is just sugar and molasses combined, and because we are adding molasses, I felt it would be unnecessary to use brown sugar instead or in addition to the white granulated sugar.
• Water
• Ginger – I found that ground ginger adds a lot more flavor than fresh. It also has a tiny spicy kick of heat that makes this ginger coffee syrup so good!
• Cinnamon – Ground Ceylon cinnamon is a great choice. Cassia cinnamon can be a bit stronger, so you might want to use a bit less to start.
• Cloves – Just a small amount of ground cloves adds warmth and depth to the spicy gingerbread flavor.
• Molasses – This is important! There are three types of molasses: Light, dark, or blackstrap. You want dark molasses. Light won’t have enough gingerbread flavor, and blackstrap will be waaaaayyyy too strong.

How to Make Gingerbread Coffee Syrup

Simply add everything to a saucepan, simmer it all together …

… and strain! That’s it.

Tip for Success

• Strain your coffee syrup. Because you’re using ground spices, you might end up with some gritty spices at the bottom of your coffee. But if you strain the syrup, preferably through a coffee filter or cheesecloth, that will catch some of the bigger pieces ahead of time.

I hope you love this gingerbread coffee syrup as much as we do! It’s cozy and warmly spiced, and makes the perfect gingerbread latte to rival anything Starbucks has this time of year. Make a batch to enjoy at home all Christmas season long or make it an edible gift for friends and family. Either way, this gingerbread syrup is a win!

More Coffee Syrup & Creamer Recipes

• Pumpkin Spice Coffee Syrup
• Vanilla Coffee Syrup
• Cinnamon Dolce Coffee Syrup
• Homemade Chocolate Syrup
• Peppermint Mocha Coffee Creamer
• Pumpkin Spice Coffee Creamer

Print

Gingerbread Coffee Syrup

Warmly spiced sweet syrup to make any latte or coffee burst with gingerbread flavors! Ready in less than 10 minutes and SO delicious!

Keyword gingerbread coffee syrup, gingerbread latte syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 9 minutes minutes

Servings 16 tablespoons

Author Kare

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses NOT blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves

Instructions

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.
• To make a latte, use 2-4 tablespoons of coffee syrup per cup, to taste.

Nutrition

Serving: 2tablespoons

The post Gingerbread Coffee Syrup Recipe appeared first on Kitchen Treaty.