Gingerbread Caramel Corn

Gingerbread Caramel Corn Recipe from A Kitchen Addiction

I have been all about gingerbread this holiday season. In the short time that I’ve had a working oven, the only baked goods that seem to be coming out of it are gingerbread desserts! So when I was thinking about making caramel corn last week, I couldn’t just make caramel corn. I had to make it gingerbread caramel corn!

White Chocolate Drizzled Gingerbread Caramel Corn Recipe l www.a-kitchen-addiction.com

This was my first time making caramel corn and I now know that I’ll be making it much more often. We love snacking on popcorn, but we usually stick to kettle corn or plain popcorn with different seasonings. Not anymore. Caramel corn now has its own place in the popcorn rotation! While it takes a little extra time because of the baking, it isn’t anymore difficult than the other popcorn we’ve been making.

Gingerbread Caramel Corn with White Chocolate Drizzle l www.a-kitchen-addiction.com

Just mix up the gingerbread caramel mixture on the stove top and pour it over the popped corn. Give it a stir, spread it out on a couple of pans and bake. Since I couldn’t just stop at gingerbread caramel, I also added some creamy white chocolate and festive sprinkles. Just the topping this gingerbread caramel corn needed. So, if you’re in need of a special holiday snack for Christmas, this gingerbread caramel corn is just the recipe you need!

5.0 from 2 reviews
Gingerbread Caramel Corn
Author:
Serves: 12
Ingredients
  • 12 C air-popped popcorn
  • ¾ C brown sugar
  • ½ C butter
  • ¼ C molasses
  • ¼ C honey
  • 1½ tsp ginger
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • ¼ tsp salt
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • 1 pkg white chocolate chips
  • sprinkles
Instructions
  1. Preheat oven to 250. Butter, or spray with non-stick cooking spray, two 15×10 inch baking pans. (You can use 9×13 if needed, stirring will just be a little more difficult)
  2. Place popcorn in a large bowl coated with butter or cooking spray and set aside.
  3. In a small bowl, stir together spices and salt.
  4. In a heavy saucepan, combine sugar and butter over medium heat. Stir until butter is melted. Stir in molasses, honey and spice mixture.
  5. Bring to a boil over medium heat. Stir constantly to prevent scorching. Boil for 5 minutes, stirring occasionally.
  6. Remove from heat and stir in baking soda. Careful, mixture will foam. Stir in vanilla. Pour over popcorn and stir to coat.
  7. Divide popcorn between prepared baking pans. Bake for 45 minutes, stirring every 10-15 minutes. Remove popcorn to wax paper or parchment paper to cool.
  8. Melt white chocolate according to package instructions and drizzle over popcorn. Top with sprinkles.
  9. Once cooled, store in an airtight container.

This recipe is adapted from Taste of Home.

White Chocolate Drizzled Gingerbread Caramel Corn Recipe l www.a-kitchen-addiction.com

Dark Chocolate Peppermint Crunch Cookies

Soft, puffy Dark Chocolate Peppermint Crunch Cookies Recipe l www.a-kitchen-addiction.com

It’s that time of year again. Time for cookie swaps! More specifically, time for another Food Blogger Cookie Swap. The best part of this cookie swap, though all of the delicious cookies are definitely great, is that the proceeds from participating in this cookie swap go directly to Cookies for Kids’ Cancer. Along with what the bloggers raised, OXO, Dixie Crystals, California Olive Ranch, and Brownie Brittle made matching donations up to $3000! A great cause combined with great cookies makes for a great cookie swap!

Dark Chocolate Chip Peppermint Crunch Cookies from A Kitchen Addiction

For this year’s cookie swap I decided to make these dark chocolate peppermint crunch cookies. They are a thick, soft cookie that can handle being shipped without crumbling into a million pieces. That, and they taste like Christmas. That is, if peppermint is a flavor that makes you think of Christmas. It does for me. Peppermint and gingerbread are my favorite Christmas flavors. So, it only seemed natural to combine one of my favorite Christmas flavors with my favorite dark chocolate.

Dark Chocolate Peppermint Crunch Cookies Recipe l www.a-kitchen-addiction.com

Peppermint extract and Andes peppermint crunch baking chips give these dark chocolate cookies a rich flavor. Perfect for dunking in a big glass of cold milk or a steaming mug of coffee! These cookies didn’t last long at our house, so it was probably a good thing that I was shipping most of them to other bloggers! Hopefully Jennifer, Racquel, and Rebecca enjoyed them as much as we did!

5.0 from 3 reviews

Dark Chocolate Peppermint Crunch Cookies
 
Author:
Serves: 36
Ingredients
  • ¾ C butter, softened
  • ½ C sugar
  • ¼ C brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • 2¾ C all-purpose flour
  • ½ C unsweetened baking cocoa
  • 1¼ tsp baking soda
  • ½ tsp salt
  • 1 C dark chocolate chips
  • 1 C Andes peppermint crunch baking chips
Instructions
  1. Preheat oven to 350. Line a baking sheet with parchment paper or a silicone mat.
  2. In a the bowl of a stand mixer (or with an electric mixer), cream together butter and sugars. Add in eggs, vanilla extract, and peppermint extract and beat until creamy.
  3. In a medium bowl, whisk together flour, baking cocoa, baking soda, and salt. Add dry ingredients to wet ingredients and beat until combined. Stir in dark chocolate chips and peppermint baking chips.
  4. Drop by tablespoon full onto prepared baking sheet. Bake for 8-10 minutes or until edges are set. (Middles may appear under-baked but will set as they cool.)
  5. Allow cookies to cool for 2 minutes before removing to a wire rack to cool completely.
  6. Store in an airtight container.

 Dark Chocolate Peppermint Crunch Cookies Recipe from A Kitchen Addiction

Gingerbread Bars with Eggnog Cream Cheese Frosting

Gingerbread Bars with Eggnog Cream Cheese Frosting Recipe - A Kitchen Addiction

Christmas is less than two weeks away! Are you ready? I’m not. And I’m becoming okay with that. With all of the hours of driving to find a new home to rent, the packing, the actual moving, the unpacking, oh, and the sickness that just didn’t want to leave my husband and me, this holiday season has been somewhat hectic. So, instead of being stressed about what’s not done, I’m going to be happy with what has gotten done. There just may not be as many decorations hung, cookies made, and other traditions fulfilled. (Or my family may be eating Christmas treats long after Christmas is over because I still want to make all the Christmas treats. . .)

Gingerbread Bars with Eggnog Cream Cheese Frosting from A Kitchen Addiction

I’ll just slowly work my way through the absolute necessary and be happy with the extra things that I’m able to slip in among the necessary. One of the extra things that I got done was a batch of these gingerbread bars with eggnog cream cheese frosting. They weren’t on the traditional list of what needed to be made, but I am sure glad that I took the time to make them. These gingerbread cookie bars are perfectly soft and chewy.

Gingerbread Bars with Eggnog Cream Cheese Frosting Recipe from www.a-kitchen-addiction.com

Since gingerbread bars aren’t complete without frosting, I settled on an eggnog cream cheese frosting for these bars. The spices of the eggnog give the frosting a subtle flavor that ties the flavor of the frosting with the flavor of the gingerbread. This recipe can easily be doubled and takes very little prep work before you can pop them in the oven. Perfect recipe to have on hand for last minute holiday gatherings, because making life less stressful is the theme of this holiday season!

Gingerbread Bars with Eggnog Cream Cheese Frosting
 
Author:
Serves: 16
Ingredients
For the Bars
  • ½ C butter, softened
  • ½ C sugar
  • ⅓ C brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbsp molasses
  • 2 C all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ½ tsp salt
For the Frosting
  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1¼ C powdered sugar
  • 1 tbsp eggnog
  • sprinkles, optional
Instructions
  1. Preheat oven to 350. Lightly spray a 9×9 inch baking dish with non-stick cooking spray.
  2. In the bowl of stand mixer or with an electric mixer, cream together butter and sugars. Add in egg, vanilla, and molasses and beat until creamy.
  3. In a separate bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and beat until combined.
  4. Spread batter into prepared baking dish. Bake for 20-25 minutes or until edges start to turn golden brown.
  5. Remove to a wire rack to cool.
  6. While bars are cooling, prepare frosting. Cream together cream cheese and butter until smooth. Add in powder sugar and eggnog. Beat until smooth.
  7. Spread frosting over cooled bars. Top with sprinkles.

 Eggnog Cream Cheese Frosting Gingerbread Cookie Bars Recipe - A Kitchen Addiction

Peppermint Crunch Snowball Cookies

Melt in Your Mouth Peppermint Crunch Snowball Cookies Recipe l www.a-kitchen-addiction.com

The tree is up and the kitchen is unpacked. The important things are done! Okay, so maybe I should finish unpacking our clothes and other necessities. . . We’re slowly settling into our new home for the next 6 months. Since we’re only here short term, we’re trying to decide how much actually needs to unpacked and how much can stay packed for our next move. While I decide what to do, I think I’ll sit and eat a couple more of these peppermint crunch snowball cookies!

Easy Peppermint Crunch Snowball Cookies Recipe from A Kitchen Addiction

Snowball cookies make an appearance every year at our house. Their messy, melt-in-your-mouth goodness just makes the Christmas dessert table complete! Some years we add cinnamon. Other years we substitute different nuts. This year we’re stepping it up by adding in some crushed peppermint candies and peppermint extract.

Melt In Your Mouth Peppermint Crunch Snowball Cookies l www.a-kitchen-addiction.com

Instead of chopped nuts, crushed peppermint candies give these cookies a bit of texture. Peppermint extract adds an extra boost of flavor and makes these snowball cookies even more addicting! Serve them alongside a big mug of hot chocolate and you have a classic chocolate peppermint winter treat. Or just snitch one every time you walk past the plate. Either way, if you usually stick to the usual snowball cookies, step it up a bit this year with this peppermint twist!

5.0 from 1 reviews

Peppermint Crunch Snowball Cookies
 
Author:
Serves: 36
Ingredients
  • 1 C butter, softened
  • ½ C confectioner’s sugar
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract, optional
  • 2¼ C all-purpose flour
  • ¼ C crushed peppermint candies
  • ¾ C confectioner’s sugar, for rolling cookies in
  • 1 tbsp crushed peppermint candies, for rolling cookies in
Instructions
  1. Preheat oven to 350. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
  2. Cream together butter and sugar. Add in vanilla and peppermint extracts and beat until creamy.
  3. Slowly beat in flour and crushed peppermint candies. Dough will be a little stiff but will come together when pressed.
  4. Roll dough into 1-inch balls. Bake for 7-9 minutes or until bottoms just start to turn golden brown.
  5. Cool for 2-4 minutes (or until you can handle them) on baking sheet.
  6. Stir together confectioner’s sugar and crushed peppermint candies in a small bowl.
  7. Roll cookies in sugar mixture to coat.
  8. Place on a wire rack to cool completely. If confectioner’s sugar has melted into some of the cookies, give them another roll in the sugar mixture.

Melt in Your Mouth Peppermint Crunch Snowball Cookies l www.a-kitchen-addiction.com

Cranberry Orange Scones

Cranberry Orange Scones with Orange Glaze l www.a-kitchen-addiction.com

Tomorrow is the big day. We’re loading up the moving truck and leaving the 496 square foot house we’ve been renting. The one good thing about living in a tiny house is you can fit everything in the smallest moving truck! That and while you’re in the midst of packing and deep cleaning, you’re thankful for the fact that the house is only as big as it is!

Orange Glazed Cranberry Orange Scones Recipe l www.a-kitchen-addiction.com

Before my kitchen disappeared into an array of boxes, I did some last minute baking to hold me over until I’d be able to get back into a functioning kitchen. First up were these scones. Fresh, tart cranberries combine with orange zest and juice in these cranberry orange scones. I love the cranberry orange combination this time of year and always seem to forget about cranberries after Thanksgiving. This year I’m trying to change that. Fresh cranberries give the scones a fresh, fruity flavor that you just don’t get from dried cranberries.

Whole Wheat Cranberry Orange Scones Recipe from A Kitchen Addiction

To help cut down on the tartness, a sweet orange glaze tops these scones. A perfect balance of tart and sweet. Whole wheat flour combines with all-purpose flour to give the scones a dose of whole grains while keeping their tender texture. Seasonal scones at their best! Forget the coffee shop, you can make your own scones that will taste just as good (if not better!)! Then grab a cup of your favorite coffee or tea and sit down and a take a minute to relax in the middle of this busy holiday season!

5.0 from 1 reviews

Cranberry Orange Scones
 
Author:
Serves: 8
Ingredients
For the Scones
  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • ⅓ C sugar
  • 2 tsp orange zest
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅓ C butter, cold and cut into pieces
  • ½ C milk or cream
  • ½ C fresh cranberries
For the Glaze
  • 1 C confectioner’s sugar
  • 1 tbsp orange juice
  • orange zest, optional
Instructions
  1. Preheat oven to 400. Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together flours, sugar, orange zest, baking powder, baking soda, and salt.
  3. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk and cranberries. Stir until dough just comes together.
  4. Transfer dough to a lightly floured surface. Knead dough gently until a shaggy ball forms. Pat dough into a circle about 1 inch thick.
  5. Cut dough into 8 wedges and place on prepared baking sheet.
  6. Bake for 18-20 minutes or until edges just start to turn golden brown.
  7. Remove to a wire rack to cool.
  8. While scones are cooling prepare glaze. Stir together confectioner’s sugar and orange juice until smooth. Spoon over cooled scones. Sprinkle with orange zest.
  9. Allow glaze to harden and serve.

 Cranberry Orange Scones Recipe l www.a-kitchen-addiction.com

Related Posts Plugin for WordPress, Blogger...