These treats have rice cereal and cinnamon toast cereal for a different take on the classic.
Cinnamon Toast Rice Krispy Treats
Ingredients
1/2 c. salted butter
1 tsp. kosher salt
1 tsp. vanilla extract
10 oz. marshmallows
6 c. rice cereal
1 1/2 c. cinnamon toast cereal
1/4 c. toffee bits
Yields Approximately 24 bars
In a large pot, melt the butter over medium heat, cook butter until it is brown and smells toasty. Turn down the heat to low. Add the salt and marshmallows, stir until the marshmallows are completely melted. Stir in the two cereals and mix to combine. Add the toffee bits and mix to combine. Pour the mixture into a greased 9×13 baking dish. Allow to cool before slicing.
These Snickerdoodles have white chocolate chips, toffee bits, and crushed cinnamon cereal to make it a gooey treat.
Loaded Snickerdoodles
Ingredients
For the Cookies
1/2 c. salted butter, softened
1/2 c. granulated sugar
1/2 c. dark brown sugar, packed
1 tsp. vanilla extract
2 large eggs, room temperature
1/2 tsp. kosher salt
1 tsp. baking powder
1 tbs. ground cinnamon
3/4 c. roughly crushed Cinnamon Toast Crunch cereal
1 1/4 c. all-purpose flour
1/2 c. white chocolate chips
1/4 c. toffee bits
For the Sugar Coating
1/4 c. granulated sugar
1/4 c. roughly crushed Cinnamon Toast Crunch cereal
1 tbs. ground cinnamon
Yields Approximately 2 Dozen Cookies
Loaded Snickerdoodles
Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and the dark brown sugar until light and fluffy. Scrape the bowl, then add the vanilla extract and eggs. Mix to combine.
In a bowl, sift together the salt, baking powder, cinnamon, and all-purpose flour. Stir in the crushed cereal. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the white chocolate chips and toffee bits and mix until just combined.
In a small bowl, stir together the sugar, crushed cereal, and cinnamon. Using a tablespoon of dough, roll the dough in the sugar mixture to coat the Cooke dough. Place onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the bottoms and lightly firm to the touch.
These cookies were an experiment to see how boba pearls hold up in baking. The boba adds an interesting chewiness to the cookies.
Chocolate Boba Cookies
Ingredients
1/2 c. salted butter, softened
1/2 c. granulated sugar
1/2 c. brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
1 tbs. ground cinnamon
1 tbs. coco powder
2 3/4 c. all-purpose flour
3/4 c. black sugar boba pearls, prepared according to package directions
1/2 c. mini semi-sweet chocolate chips
Yields Approximately 1 1/2 Dozen Cookies
Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and vanilla extract. Beat to combine then scrape the bowl.
In a bowl, sift together the salt, baking powder, baking soda, cinnamon, coco powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the boba pearls and chocolate chips and mix until just combined.
Place dough onto a parchment paper-lined baking sheet using two tablespoon-sized scoops of dough. Bake the cookies for 10-12 minutes until the cookies are lightly firm to the touch.
This yeasted bread is lightly spiced and not too sweet.
Orange Currant Bread
Ingredients
For the Bread
1 c. half and half, scalded
3 tbs. maple syrup
2 1/4 tsp. (1 package) instant yeast
1 tbs. orange zest
1/4 c. orange juice
1/4 c. salted butter, melted
1 large eggs, room temperature
1/2 tsp. kosher salt
1 tbsp.ground cinnamon
1 tsp. ground cardamom
1/8 tsp. ground tumeric
3 1/4 c. all-purpose flour
1 c. dried currants
1/2 c. slivered, blanched almonds
For the Egg Wash
1 large egg yolk
1 tbs. half and half
1 tbs. maple syrup
pinch of kosher salt
Orange Currant Bread
Stir together the half and half, maple syrup, and yeast. Let sit for ten minutes, or until frothy. Whisk together the egg, orange zest, orange juice, and butter. Add to the yeast mixture and stir to combine.
Add the salt, cinnamon, cardamom, tumeric, and flour. Mix to form dough. Add the currants and almonds. Knead the dough until a smooth, elastic dough forms, about 8-10 minutes.
Cover the dough with greased plastic wrap and let rise for 45-50 minutes.
Orange Currant Bread Dough
Gently punch down the dough, then place into a greased loaf pan. (I used a Rehrücken pan.) Cover with greased plastic wrap and let rise another 45-50 minutes.
Preheat the oven to 350 degrees Fahrenheit. Whisk together the egg yolk, half and half, maple syrup, and salt. Brush the dough with the egg wash. Bake for 45-50 minutes until golden brown and the bread sounds hollow when tapped.
This cake is full of coconut flavor. This would also taste great topped with dulce de leche.
Coconut Tres Leches Cake
Ingredients
For the Cake
3 1/2 c. all-purpose flour
2 c. granulated sugar
1 tbs. baking powder
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 c. salted butter, softened and diced
1 c. coconut heavy cream, divided use
4 large eggs, room temperature
2 large egg yolks, room temperature
1 tsp. vanilla extract
1/2 tsp. coconut extract
For the Milk Soak
1 13.5 oz. can coconut heavy cream
1 12.2 oz. can evaporated coconut milk
1 11.25 oz. can sweetened condensed coconut milk
1 tsp. vanilla
1 tsp. ground cinnamon
For Topping the Cake
1 13.5 oz. can coconut heavy cream, chilled
1 tbsp. granulated sugar
10 oz. fresh mango, diced
ground cinnamon for topping
Coconut Tres Leches Cake
For the Cake
Preheat the oven to 350 degrees Fahrenheit. Sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Beat the flour mixture with the butter until the butter is incorporated into the mixture. Scrape the bowl.
In a small bowl, beat together the 1/2 the coconut heavy cream, eggs, egg yolks, vanilla extract, and coconut extract.
Add the egg mixture to the flour mixture and beat until combined. Scrape the bowl, then add the remaining coconut heavy cream and mix until just combined. Pour batter into a greased 9×13 baking pan. Bake for 45-50 minutes until an inserted toothpick comes out clean with a few moist crumbs. Set cake aside to cool.
For the Milk Soak
Whisk together the heavy coconut cream, evaporated coconut milk, sweetened condensed coconut milk, vanilla, and cinnamon. Once cake is completely cooled, poke the cake full of holes using a fork or wooden skewer. Pour the milk mixture over the cake. Cover cake and refrigerate for at least six or before serving. The more soak time is better.
For Topping the Cake
In a cold bowl, whip the coconut heavy cream and granulatedsugar until soft peaks form. Spread the whipped cream over the cake. Place diced mangoes on top of the cream and sprinkle with the ground cinnamon.
These cookies have the flavors of stollen bread. Marzipan is mixed into the dough and is stuffed full of almonds and dried fruit.
Stollen Cookies
Ingredients
1/2 c. salted butter, softened
1 c. granulated sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 c. marzipan
1/2 tsp. kosher salt
1 tsp. baking powder
1 tsp. ground cinnamon
2 c. all-purpose flour
1/2 c. almonds, blanched and slivered
1/2 c. dried apricots, diced
1/2 c. dried tart cherries
1/4 c. currants
Yields Approximately 3 Dozen Cookies
Stollen Cookies Dough
Preheat oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and mix until combined. Add the vanilla extract, almond extract, and marzipan. Beat until the marzipan is fully incorporated into the mixture.
In a bowl, sift together the salt, baking powder, cinnamon, and flour. Add the flour mixture to the wet ingredients in two additions, scraping after each addition. Add the almonds, apricots, cherries, and currants. Mix until just combined.
Using tablespoon-sized scoops of dough, place onto parchment paper-lined baking sheets. Bake for 10-12 minutes until lightly browned on the bottoms of the cookies.
These cookies have a hint of spice from cinnamon, ancho chile powder, and cayenne pepper.
Chocolate+Dulce de Leche Cookies
Ingredients
1/2 c. salted butter, softened
1/2 c. brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1/4 c. milk
3 tbs. jet black cocoa powder
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. baking powder
1 tbs. ground cinnamon
1/2 tsp. ancho chile powder
1/16 tsp. cayenne pepper
2 c. all purpose flour
1/2 c. mini semi-sweet chocolate chips
1 13.4 can dulce de leche (won’t use whole can)
Chocolate+Dulce de Leche Cookies
Yields Approximately 1 1/2 Dozen Cookies
Preheat the oven to 350 degrees Fahrenheit. Dissolve the cocoa powder in the milk, set aside. Cream the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and beat to combine. Add the vanilla and milk and mix to combine.
In a bowl, sift together the salt, baking soda, baking powder, cinnamon, ancho chile powder, cayenne pepper, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the chocolate chips and mix until just combined.
Take a tablespoon-sized scoop of dough and lightly flatten. Place a teaspoon of dulce de leche onto the dough. Place another tablespoon of dough on top and lightly roll between hands to combine. Place each scoop onto a parchment paper-lined baking sheet. Bake for 10-12 minutes until the cookies are lightly firm to the touch.
Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugars together until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping the bowl after each addition. Add the molasses, pumpkin, and vanilla and mix to combine.
In a bowl, sift together the salt, baking powder, baking soda, ginger, cinnamon, nutmeg, black pepper, cloves, mace, cardamom, and flour.
Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition.
Using tablespoon-sized scoops of dough, roll each dough ball in turbinado sugar before placing onto a parchment paper-lined baking sheet. Bake for 10-12 minutes, until the cookies are lightly firm to the touch and golden brown on the bottom.
This syrup is perfect for flavoring drinks or soaking cakes.
Gingerbread Simple Syrup
Ingredients
2 c. brown sugar, packed
2 c. water
1/2 tsp. kosher salt
1 tsp. vanilla extract
2 tsp. ground cinnamon
1 clove
1 tbs. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. ground cardamom
1/16 tsp. ground mace
1/4 tsp. ground black pepper
Combine ingredients in a sauce pan. Heat over medium heat. Stir frequently and cook until sugar is dissolved. Remove from heat and allow syrup to cool completely before using.
These soft little cookies have a hint of maple syrup.
Cinnamon Pecan Cookies
Ingredients
1/2 c. salted butter, browned
1/4 c. brown sugar, packed
1/4 c. dark maple syrup
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. kosher salt
1 tsp. baking powder
2 tsp. ground cinnamon
2 c. bread flour
3/4 c. pecans, chopped
Yields Approximately 2 Dozen Cookies
In a sauce pan over medium heat, melt the butter. Continue cooking the butter, stirring frequently. The butter will start to foam and smell nutty. Remove from heat and allow to cool completely.
Preheat the oven to 350 degrees Fahrenheit. Beat the butter, brown sugar, and maple syrup. Scrape the bowl, then add the eggs and mix to combine. Add the vanilla.
In a bowl, sift together the salt, baking powder, cinnamon, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the pecans and mix until just combined.
Place dough onto parchment paper-lined baking sheets using tablespoon -sized scoops of dough. Bake for 8-10 minutes until the bottoms are lightly browned.
The Recipe Hoard 