Slow Cooker White Chicken Chili

By Holly Sosa

Like I promised, I’m bringing you yet another soup recipe and, friend, I’m coming at you every Tuesday this month with a new soup recipe, so settle in. There’s nothing better than a piping hot bowl of soup, chili, or stew on a frozen winter evening. I love that soup warms you up from the inside out, comforts and soothes, and also satisfies your belly. This Slow Cooker White Chicken Chili recipe is bean free (I love beans, but I know lots of people don’t) and full of flavor and warm spices that give just enough kick to satisfy a craving but not too much that you can’t enjoy the chili.

To make this chili, start by adding a diced onion, some bell pepper, a jalapeño, garlic, and plenty of spices to a slow cooker. I used cumin, oregano, chili powder, and a little salt and pepper.

Lay a couple of chicken breasts right over the top of the vegetables.

Then add in some chicken broth and cover the slow cooker with the lid. Cook it on low for about seven hours or until the chicken is done.

Remove the chicken and shred it using two forks. If you have a stand mixer, you can also shred it up using that, saving some time.

Return the chicken to the slow cooker and add in some coconut milk.

Turn the slow cooker to high and let it cook for about another fifteen to twenty minutes until everything is heated through.

Once the chili is ready, I like to serve it in nice deep bowls with a couple lime wedges, fresh cilantro, and maybe even a piece of cornbread. One of my favorite things about this chili is that it can set on warm after it’s done and you can help yourself whenever you feel like it. Guests and friends coming and going can enjoy it as well. We’ve always got people coming and going, so being able to serve them a nice hot meal is extra special.

Yum
Slow Cooker White Chicken Chili

Ingredients

  • 1 onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeño, finely diced
  • 5 cloves garlic, finely diced
  • 2 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 boneless skinless chicken breasts (about 1 1/2 pounds)
  • 4 cups chicken stock
  • 1 can (14 ounces) coconut milk
  • limes, optional
  • cilantro, optional
  • sour cream, optional
  • tortilla strips, optional

Instructions

  1. Place onion, bell pepper, jalapeño and garlic in a slow cooker and stir together.
  2. Add cumin, oregano, chili powder, salt, and pepper and stir to combine.
  3. Place chicken breast over vegetables.
  4. Pour chicken stock over top.
  5. Cover slow cooker and cook on low for seven to eight hours or until chicken is cooked.
  6. Remove chicken from slow cooker and shred with two forks or using a stand mixer.
  7. Transfer shredded chicken back into slow cooker and add coconut milk.
  8. Stir well to combine and cover slow cooker.
  9. All all ingredients to cook together for another thirty minutes before serving.
  10. Serve with lime wedges, cilantro, sour cream, and tortilla chips.

Notes

Original recipe from http://therealfoodrds.com/slow-cooker-white-chicken-chili/

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Slow Cooker White Chicken Chili

By Holly Sosa

Like I promised, I’m bringing you yet another soup recipe and, friend, I’m coming at you every Tuesday this month with a new soup recipe, so settle in. There’s nothing better than a piping hot bowl of soup, chili, or stew on a frozen winter evening. I love that soup warms you up from the inside out, comforts and soothes, and also satisfies your belly. This Slow Cooker White Chicken Chili recipe is bean free (I love beans, but I know lots of people don’t) and full of flavor and warm spices that give just enough kick to satisfy a craving but not too much that you can’t enjoy the chili.

To make this chili, start by adding a diced onion, some bell pepper, a jalapeño, garlic, and plenty of spices to a slow cooker. I used cumin, oregano, chili powder, and a little salt and pepper.

Lay a couple of chicken breasts right over the top of the vegetables.

Then add in some chicken broth and cover the slow cooker with the lid. Cook it on low for about seven hours or until the chicken is done.

Remove the chicken and shred it using two forks. If you have a stand mixer, you can also shred it up using that, saving some time.

Return the chicken to the slow cooker and add in some coconut milk.

Turn the slow cooker to high and let it cook for about another fifteen to twenty minutes until everything is heated through.

Once the chili is ready, I like to serve it in nice deep bowls with a couple lime wedges, fresh cilantro, and maybe even a piece of cornbread. One of my favorite things about this chili is that it can set on warm after it’s done and you can help yourself whenever you feel like it. Guests and friends coming and going can enjoy it as well. We’ve always got people coming and going, so being able to serve them a nice hot meal is extra special.

Yum
Slow Cooker White Chicken Chili

Ingredients

  • 1 onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeño, finely diced
  • 5 cloves garlic, finely diced
  • 2 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 boneless skinless chicken breasts (about 1 1/2 pounds)
  • 4 cups chicken stock
  • 1 can (14 ounces) coconut milk
  • limes, optional
  • cilantro, optional
  • sour cream, optional
  • tortilla strips, optional

Instructions

  1. Place onion, bell pepper, jalapeño and garlic in a slow cooker and stir together.
  2. Add cumin, oregano, chili powder, salt, and pepper and stir to combine.
  3. Place chicken breast over vegetables.
  4. Pour chicken stock over top.
  5. Cover slow cooker and cook on low for seven to eight hours or until chicken is cooked.
  6. Remove chicken from slow cooker and shred with two forks or using a stand mixer.
  7. Transfer shredded chicken back into slow cooker and add coconut milk.
  8. Stir well to combine and cover slow cooker.
  9. All all ingredients to cook together for another thirty minutes before serving.
  10. Serve with lime wedges, cilantro, sour cream, and tortilla chips.

Notes

Original recipe from http://therealfoodrds.com/slow-cooker-white-chicken-chili/

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Snowman Poop, a Yummy Winter Treat

By Holly Sosa

Currently, my husband is in Northern Michigan working at his new job in a cement plant while my kiddos and myself hold down the front here in the Southern California High Desert. In June, we will be joining him, after our house sells and the kids finish out their school year. Daddy has been sending plenty of videos and photos of him enjoying the winter wonderland up north while we enjoy mild temperature tank top weather here in the desert. My sweet four year old daughter keeps asking me when it will snow here. She just doesn’t quite understand why her daddy gets to enjoy it and she doesn’t. Since food is the medium I use to love on my family, I went to work bringing a little snow magic to her right from our kitchen with this fun Snowman Poop recipe.

I start, I added two bags of white chocolate chips to my slow cooker. I stirred the chocolate every ten minutes until it was completely smooth and melted through (it took me roughly 20 minutes).

I added in a whole bunch of Cheerios and stirred it all together until it was coated evenly.

And then I added a whole box of rainbow chip cake mix and stirred it all to coat.

I transferred the mixture onto my counter, lined with parchment paper, and spread it all out to dry.

I let it cool for about an hour and then we enjoyed eating plenty of the super sweet Snowman Poop treat. The cake mix gives it a fluffy snow texture and the white chocolate holds it all together for a fun little treat inspired by the white winter coating. While the treat didn’t satisfy my daughter’s snow dreams completely, it certainly added a little fun to her desert afternoon.

Yum
Snowman Poop, a Yummy Winter Treat

Ingredients

  • 2 (12 ounce) bags white chocolate chips
  • 12 cups Cheerio cereal
  • 1 box rainbow chip cake mix

Instructions

  1. Add white chocolate chips to slow cooker and cook over high, stirring every ten minutes until completely melted (this took me about 25 minutes).
  2. Add cereal and stir to combine with white chocolate.
  3. Add box of cake mix, a little at a time, stirring in between to incorporate completely into mixture.
  4. Spread cereal mixture out over parchment paper to cool.
  5. Once cereal has completely cooled, enjoy!
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Loaded Beer Cheese Soup

By Holly Sosa

During the winter months, there’s nothing I love more than enjoying a piping hot bowl of soup. This January, I’ll be sharing five soup recipes, one every Tuesday, that are some of my favorites to make during the frigid months. With a move to Northern Michigan on the horizon, I’ve been brushing up on new soup and stew recipes, honing in on the perfect blend of flavors. This week, I pulled together an incredible Loaded Beer Cheese Soup that’s one for the record books. This thick, cheddar based soup is loaded with chicken, bacon, and a blend of spices that are crave-worthy.

To start, I diced up a whole package of bacon and cooked it until crispy in my French oven. I added about 3/4 a cup of water while it was still raw to ensure bacon bits that are the perfect crispy texture.

Using a slotted spoon, I removed the bacon from the pan and set it aside. I drained out about 3/4 of the leftover fat and then added about a pound of diced boneless skinless chicken breast to the pot.

Once the chicken was cooked through completely, I removed it and set it aside with the bacon.

I added several tablespoons of butter to the pot with the leftover fat and let it melt completely.

Then I added in some flour to make a quick rue. And I also added in some garlic powder, cayenne pepper, smoked paprika, salt, and pepper, whisking the entire time to ensure the mixture didn’t clump or burn.

I added in about a cup of Belgian-style wheat beer and whisked it into the rue, letting it cook for a couple of minutes. This mixture gets very thick and gooey, but is the flavor base for the soup and so tasty!

Next I added some chicken stock and half-and-half, whisking to combine everything together.

From here, I reduced my heat to medium-low and let the mixture come to a slight boil. Then I stirred in some shredded cheddar cheese, a little at a time, letting it melt before adding in more.

Once the cheese was melted and my soup was nice and smooth, I added in some Worcestershire sauce and placed my bacon and chicken back into the pot.

I let everything simmer together for several minutes, allowing the flavors to marry together and the chicken and bacon to warm back up.

This delicious soup is filled with bold flavor and one of my favorite comfort foods. The gooey cheese marinates perfectly with the yeasty wheat beer. And the bacon just brings everything together for the perfect party in a bowl. My favorite toppings for this soup are crusty crunchy croutons, zesty green onion, and extra bacon. It’s also phenomenal for dipping soft pretzels into or all on it’s own.

Yum
Loaded Beer Cheese Soup

Ingredients

  • 1 pound bacon, diced
  • 1 pound chicken breast (boneless, skinless), diced
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper (less if you prefer less spice)
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup beer, Belgian-style wheat
  • 1 cup chicken stock
  • 2 cups half & half
  • 8 ounces cheddar cheese, shredded
  • 1 teaspoon Worcestershire

Instructions

  1. In a large pot or Dutch/French oven, add bacon.
  2. Cover with 3/4 cup warm water and allow bacon to cook up until crispy. over medium-high heat.
  3. Remove bacon from pot using a slotted spoon and set aside.
  4. Remove about 3/4 rendered fat from the pan, leaving the remaining 1/4 inside the pot.
  5. Add diced chicken to the pot and cook through completely.
  6. Remove chicken to set with bacon.
  7. Add butter to the pot with remaining bacon fat and allow to melt completely.
  8. Add in flour, garlic powder, cayenne pepper, smoked paprika, salt, and pepper, whisking constantly to ensure mixture doesn’t clump or burn.
  9. Allow flour mixture to cook for a full minute.
  10. Add in beer, whisking constantly to ensure mixture doesn’t burn (mixture will thicken measurably).
  11. Allow beer to cook for about two to three minutes to burn off the alcohol.
  12. Add in chicken stock and half and half, whisking constantly.
  13. Reduce heat to medium-low and allow soup to come to a slight boil.
  14. Add in cheddar, a little at a time, allowing it to melt between each addition.
  15. Once cheese is completely melted, add Worcestershire and return the chicken and bacon to the pot.
  16. Allow soup to simmer together for several minutes, stirring occasionally.
  17. Serve with toppings like croutons, green onion, bacon pieces, or soft pretzels.

Notes

Original recipe slightly adapted from: http://www.theslowroasteditalian.com/2013/09/bacon-beer-cheese-soup-with-chicken-recipe.html

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Grinchy Peppermint Fudge

By Holly Sosa

This post is sponsored by Netflix.

Friends, Christmas is what I live for. With a name like Holly, it’s practically my life’s mission to spread holiday cheer. When it gets reasonably close enough to Christmas (read the stroke of midnight on November 1st), I’m ready to deck the halls and falala. Regular ol’ peppermint fudge just will not do, no it will not. The Grinch has a soft spot in my heart, I just love the character and I fondly remember watching the classic cartoon version during the summer months at my grandmother’s house. Of course it would be watched all over again in December when it was more appropriate, ha! A few years back, I created these Grinch Cookies that were featured on People.com and every year I dream up a new Grinch themed recipe, so let it be clear that the Grinch is welcome in these parts and we’ll start by whipping up some Grinchy Peppermint Fudge in his honor!

I start by creaming together some cream cheese and powdered sugar in my stand mixer and set it aside.

In a saucepan, I add some water and then place a glass bowl on top of it. Over medium heat, I melt some white chocolate until it’s completely melted through.

Then I add in some peppermint oil.

And a whole bottle of green food coloring.

Once the chocolate has melted, I immediately add it to the cream cheese mixture and beat it all together until well combined.

I transfer it to a lined baking dish and sprinkle some crushed peppermint sticks over the top.

I chill the fudge in the fridge for about four hours before cutting it into fun Grinchy-green squares for our viewing tradition.

Some of my favorite holiday memories revolve around watching a special movie or show with my family and I love that I get to experience it all over again with my own children. Thanks to Netflix, we get to enjoy classics like The Grinch and Frosty the Snowman along with new favorites like Trolls Holiday. As a family, we enjoy having a Grinchy movie night together where we enjoy our themed snacks like this Grinchy Peppermint Fudge as we watch our furry green friend’s heart grow three sizes. Friends, grab your remote, turn on Netflix, get those twinkle lights on, turn the house lights off, wear your coziest jammies, grab a knitted blanket, and view your family favorites with Netflix this holiday season.

Yum
Grinch Fudge

Ingredients

  • 8 ounces cream cheese
  • 4 cups powdered sugar
  • 15 ounces white chocolate, chopped
  • green food coloring
  • peppermint sticks, crushed

Instructions

  1. Cream together cream cheese and powdered sugar using hand or stand mixer and set aside.
  2. Fill a small saucepan about two inches high with water and place over medium heat.
  3. Use a glass bowl placed over the saucepan to melt the white chocolate.
  4. Add the food coloring to the chocolate and once melted through, transfer to cream cheese mixture.
  5. Beat together chocolate and cream cheese mixture until well combined.
  6. Transfer immediately to baking dish lined with parchment paper.
  7. Sprinkle peppermint over the top.
  8. Refrigerate for four hours before cutting into squares.
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Frosted Eggnog Cookies

By Holly Sosa

If December were a flavor, would it be eggnog or peppermint? I’m not sure I can decide. Instead of forcing myself to choose the ultimate holiday flavor, I’ve been making treats featuring both of the seasonal favorites. These Frosted Eggnog Cookies are a new addition to my annual baking frenzy and now that they’ve been added, there is no going back. These cookies will be making a regular appearance in my holiday baking for years to come.

I start by whisking together some flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. I set it aside while I mix together my wet ingredients.

In my stand mixer, I combine some butter, white sugar, and brown sugar together until it’s fluffy.

I add in a couple of egg yolks, one at a time.

Then I add in some vanilla extract, rum extract, and of course, some good ol’ fashioned eggnog.

Once all my wet ingredients are mixed together, I add in the bowl of dry ingredients that I whisked together earlier. I add it in a little at a time, allowing it to incorporate into the wet mixture slowly and evenly.

Once the dough has formed, I drop tablespoon sized spoonfuls onto a greased cookie sheet. The cookies bake for about 10-12 minutes in a 350F oven before getting removed to cool.

Once the cookies have cooled completely, I whip up the frosting by creaming together some butter, eggnog, rum extract, and powdered sugar.

Each cookies gets a nice slather of the delicious frosting.

And as a final touch, I dust the cookies with some nutmeg just before serving a platter filled with the tasty treats to my friends and family.

These beautiful cookies are soft and chewy and topped with a frosting that’s filled with warm winter flavors. It’s like wrapping myself up in a warm Christmas blanket.

Yum
Frosted Eggnog Cookies

Ingredients

    Cookies
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup butter, softened/room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 2 large egg yolks
  • 1 teaspon vanilla extract
  • 1/2 teaspoon rum extract
  • 1/2 cup eggnog
  • Frosting
  • 1/2 cup butter, softened/room temperature
  • 4 tablespoons eggnog
  • 1/2 teaspoon rum extract
  • 3 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon, set aside.
  3. Using a stand mixer, cream together butter, white sugar and brown sugar.
  4. Drop in egg yolks one at a time, mixing after each one.
  5. Add vanilla extract, rum extract, and eggnog.
  6. Slowly add in dry ingredients until just combined.
  7. Scoop dough out by the tablespoonfuls onto a greased cookie sheet.
  8. Bake in preheated oven 10-12 minutes.
  9. Cool completely before frosting.
  10. Eggnog Frosting:
  11. In a stand mixer, combine butter, eggnog, rum extract, and powdered sugar.
  12. Add eggnog until frosting reaches desired consistency.
  13. Frost cookies and garnish with additional nutmeg.
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Oven Roasted Olive Bread

By Holly Sosa

This shop has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #GrabSomeCheer #CollectiveBias

Our family’s schedule has been insane lately. In a blended family, the holiday season is filled with to and from, multiple feasts, and tons of baking. While the kitchen is my favorite place to be, I can easily get burnt out from all the holiday fun so I like to keep a few tricks up my sleeve. Okay, maybe more than a few. My freezer is packed with Red Baron Pizza. No, friends this isn’t some silly play on words or an exaggeration. It’s literally filled with my kiddo’s favorite frozen pizza. Keeping these bad boys on hand saves me during the nights when I just have no energy left. I toss one or two into the oven and throw together a yummy side and everyone’s bellies are full and satisfied. My favorite side to make with our pizza is my Oven Roasted Olive Bread. My olive loving kids ensure that every last piece is enjoyed alongside their favorite pepperoni Red Baron pizza.

To make this tasty Oven Roasted Olive Bread, I start by slicing a loaf of French bread in half, long ways.

I add plenty of parmesan cheese.

And load up the bread with as many black olives as it will hold. If you prefer green add some of them too!

I add some more parmesan on top because you can never have enough cheese.

And then I pop it into the oven for about 15 minutes.

Once it’s done, I sprinkle on some garlic and parsley before cutting it into slices for us to enjoy.

This savory cheesy olive bread is so delicious and satisfying. It pairs perfectly with Red Baron pizzas and an ice cold Coca-Cola™. Since it’s the holiday season, I love to treat my family to a glass bottle for a special touch during dinnertime.

Because I purchased Red Baron and Coca-Cola together at my local Vons (find your closest Vons store here), I was able to take advantage of a Fandango movie reward and take my kiddos to see a movie. I earned $5 towards a movie ticket, with my $10 purchase of participating products in one transaction. Shoppers receive a code on the Catalina receipt and will be directed to the Fandango site to redeem the movie ticket reward. Offer ends 12/21/2017. Find out more about the Fandango offer and how you can get yours here.

Enjoy a Red Baron pizza and Coca-Cola this holiday season with your family. Your schedule will thank you and so will your family, I promise. Not only because of the delicious meal, but because of the rad Fandango offer.

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Pizza Salad

By Holly Sosa

This shop has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #WinCoPizzaNight #CollectiveBias

During the holiday season, you can usually find me baking up a storm in my kitchen. I love the holidays, the soft glow of Christmas lights, the steaming hot cocoa, and yes, I even love the cheesy holiday movies (anyone else have them on repeat all day?). While I love to be in the kitchen, the holidays are such a crazy busy time for our family that I like to keep a few quick meal solutions up my sleeve. One of my favorite ways to save some time during the holidays is to pick up WinCo’s ready to bake pizzas and some Coca-Cola® (because what is pizza without Coke?!) while I’m out doing my usual weekly grocery shopping. I can’t be the only mom who doesn’t like to cook on grocery shopping day, right?

My husband and kiddos love when I bring home a couple of WinCo’s take and bake pizzas because as far as they’re all concerned, pizza is life! Whenever I bring home their favorite pizza, I also like to create a quick pizza salad for the side to ensure they’re getting some greens. My Pizza Salad recipe is a zesty, flavor filled side dish that everyone loves. It’s filled with all of the best pizza toppings like black olives, pepperoni, parmesan, and even pepperoncinis..

I start by chopping up an entire head of lettuce.

I add in a generous amount of pepperonis.

And salami.

Then I add in black olives.

And pepperoncinis.

And finally plenty of parmesan.

I toss the salad up to ensure maximum topping spreadage (is that even a real word, if not it is now!).

My kiddos love to top theirs with ranch dressing, but my husband and I prefer italian dressing.

This Pizza Salad is a great side pairing for WinCo’s take and bake pizzas. And whenI add Coca-Cola to the mix, my taste buds do a little happy dance. This meal is the perfect formula to a simple and quick meal solution during the busy holiday season. Save $1 when you buy any WinCo Pizza and (2) 2-Liter Coca-Cola Beverages! (Offer Ends 2/28/18).

WinCo always offers low prices and I don’t need to clip coupons or worry about bringing in an ad to save money. They limit their advertising, saving them millions of dollars, that they then pass on as lower prices to customers like me. They’re an employee-owned company that always offers quality items at low prices.

Be sure to follow WinCo on Facebook where you can get all the latest updates on their amazing low prices, fresh food, and more. Make sure to visit a WinCo store near you to take advantage of their Coca-Cola and pizza offer. You can also follow WinCo on Pinterest, Twitter, Snapchat (handle ilovewinco) and Instagram to get in on even more money saving fun!

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The Best Ever Snickerdoodles Recipe

By Holly Sosa

When it comes to holiday cookies, I don’t discriminate. I’ll take any and every cookie offered my way and while I have mad love for cookie season, I have to admit there can only be one ultimate holiday cookie: the Snickerdoodle. Soft, chewy, and filled with sugary cinnamon flavor it’s my holiday favorite. These classic cookies are simple to make and usually the ingredients needed to create them are always on hand in my pantry; so when Bob’s Red Mill asked if I would partner with them on my favorite holiday cookie to gift to my family and friends, the Snickerdoodle was a total no brainer.

I start by creaming butter, shortening, and sugar together in my stand mixer.

I add in some eggs and vanilla.

Then some flour (Bob’s Red Mill of course), cream of tartar, baking soda, and salt.

Once combined, I pop the dough into the fridge for about an hour to firm up and make them easier to roll.

Meanwhile, I mix together some sugar and cinnamon in a bowl.

After the dough has firmed up, I remove the dough from the fridge and begin rolling the dough into roughly two-inch balls.

I roll each ball of dough in the cinnamon sugar mixture and transfer it to a baking sheet that I prepared with some nonstick cooking spray.

I bake the cookies in a 375F oven for roughly eight minutes before removing them to cool.

These Snickerdoodles are slightly crisp on the outside and soft and chewy on the inside. The perfect cookie ratio of crispy and chewy with that familiar cinnamon sugar flavor that takes me right back to grandma’s kitchen during Christmas.

Food is my love language and by now, friends, most of you know this about me. And with this research to back it up, it’s no wonder I love cooking and baking for my loved ones! According to psychologists, baking for others promotes a sense of wellbeing and benefits the baker as much as, if not more, than the recipient. When I gift my creations to family and friends, it is truly a gift from my heart and these Snickerdoodles are no exception. Made with love, baked with Bob’s, and wrapped up with care, I know I’m gifting the highest quality treat I can deliver.

Yum
Best Ever Snickerdoodles Recipe

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups Bob’s Red Mill Organic All Purpose Baking Flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons white sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. In a mixing bowl, cream together butter, shortening, and sugar.
  2. Add in eggs and vanilla and mix until combined.
  3. Add in flour, baking soda, salt, and cream of tartar and mix until just combined.
  4. Transfer dough to fridge to firm for about an hour.
  5. Mix together sugar and cinnamon in small dish.
  6. Remove dough from fridge and form dough into two inch balls.
  7. Roll each ball in cinnamon mixture and transfer to prepared baking sheet.
  8. Bake in a 375F oven for eight minutes and remove to cool completely.
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For even more holiday baking inspiration featuring my favorite baking brand be sure to visit the Bob’s Red Mill website. You can also click here to get a coupon for $1 off your next Bob’s Red Mill purchase to bake your own holiday goodies.

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10 Thanksgiving Pie Recipes

By Holly Sosa

Thanksgiving isn’t Thanksgiving without pie. Stuffing our bellies with the holiday feast just isn’t enough because we all look forward to the pie at the end of it all. Just when we think we can’t possibly eat another bite, we catch a glance of a perfect ooey gooey pecan pie out of the corner of our eye and we know that rolling home will be the only option. When I cook the feast for my family, I bake one each of the classic pumpkin and apple pies, but I also like to throw in a wildcard (this year it will be Butterbeer Pie, listed below). These Thanksgiving Pie recipes are meant to inspire your own wildcard pie for the annual dessert table.

Brown Sugar Peach Crumble Pie from Sally’s Baking Addiction

Butterbeer Pie from Delish

Pumpkin Meringue Pie from The Pioneer Woman

Cinnamon Pie from A Spicy Perspective

Pumpkin Spice Latte Tiramisu from Picture the Recipe

Easy Southern Sweet Potato Pie from Grits and Pinecones

Petite Brown Sugar Honeycrisp Galette from Wry Toast

Best Pecan Pie Recipe from Gimmie Some Oven

Salted Caramel Pecan Chocolate Pie from Crazy for Crust

Black Forest Pie from A Cookie Named Desire

This year, I’m all about that Butterbeer Pie, but I’m not sure I can resist trying my hand at the Black Forest Pie. Perhaps we should create a holiday dedicated to just eating pie? We could call it Piesgiving and there would be no guilt allowed; only eating and refilling your friends plates with more pie. Banks and businesses would close so we could focus solely on pie eating and making. What say you, friends? See you next year at Piesgiving?

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