Hello! My name is Anna and I am the creator of Crunchy Creamy Sweet, a blog with easy and delicious recipes for busy parents. My site is a collection of new and traditional recipes, all of them family-approved. My goal is to inspire families to cook and bake together, enjoy the meals and create memories. What better time than the holidays!
I couldn’t be more excited to guest post on Better Homes and Gardens’ Delish Dish blog. I still have and treasure my plaid BHG New Cookbook Bridal Edition — it taught me so much about cooking and baking right after my hubby and I got married. It may have loose pages now and scribbles here and there but it is a pearl in my cookbook collection. I have so many recipes from BHG that I love and choosing just one to feature today was not an easy task.
Since the holiday season is in full swing, our Christmas tree and fireplace mantel are both decorated, sparkly and gorgeous, and I have cookies on my mind. Biscotti just happens to be one of my favorite holiday cookies and I only make them at this time of year. They are perfect to dip in a tall mug of an afternoon latte or a steaming mug of hot chocolate. They are also one of my favorite cookies to gift to family and friends.
Since I already love BHG’s Gone Bananas Biscotti, I decided to jazz it up holiday style! I swapped the nuts for dried cranberries and dipped the baked cookies in white chocolate. This flavor combo is one of my favorites when it comes to baked treats. Simply perfect!
I love this biscotti for so many reasons but most of all because my kiddos can help me make them — my oldest daughter loves to help with shaping the logs of dough. After the cookies are baked and cooled, my youngest daughter and my son dip them in chocolate. They enjoy them with hot cocoa while watching their favorite holiday movies and my hubby and I have plenty for our morning coffee for days.
I hope I inspired you to whip up a batch of these beauties and enjoy with your family and friends!
‘Tis the season of gingerbread, apple, peppermint, and pumpkin. While Trader Joe’s never fails us with their seasonal treats every year, try making your favorites in the kitchen this holiday season with our favorite copycat recipes.
Looking for a unique treat to bring to a cookie exchange party this season? Craftberry Bush‘s Lucy makes her own version of one of Trader Joes’ most popular holiday treats – Gingerbread Cookie Sticks. Not only are these cookie sticks crispy and yummy, but Lucy sprinkles them in powdered sugar, wraps in parchment paper and ties off with twine for a pretty finish.
Oh So Delicioso recreated the Dark Chocolate-Covered Peppermint Joe-Joe’s into her “Ho-Ho’s” version, sandwiching creamy peppermint frosting between homemade chocolate wafers. Tip: For easy frosting piping, cut the corner of a Ziploc baggie and fill with the peppermint frosting. Roll the sides of the finished cookies in crushed candy canes for more crunch.
Every year around Thanksgiving, Trader Joe’s releases their ever-so-delicious Pumpkin Butter. Food blogger Samantha of Pancake Warriors claims her Maple Pumpkin Butter is like eating a pumpkin pie out of a jar with a spoon. Mix it into oatmeal, spread over an English muffin, or top over warm pancakes for a yummy holiday breakfast.
Peanut brittle is a necessity at any holiday function during the season. While Trader Joes’ good ‘ole packaged peanut brittle never lets us down, there’s just something about making Homemade Peanut Brittle that feels right — it fills our kitchens with sweet peanut aroma and we can festively gift it to share with friends and family. Nikki of Chef in Training‘s recipe makes a huge batch for more to enjoy!
Cooking Classy mimics TJ’s Chewy Egg Nog Cookies with her homemade Melt-In-Your-Mouth Eggnog Cookies. These refreshment-inspired goodies are soft and generously coated with an eggnog frosting and sprinkled with nutmeg. Make sure you sneak a couple for yourself before they’re all gone!
Alright, enough sweets (for now). Every year, Trader Joe’s provides pre-made cheese trays, which are handy and convenient — but you can let your creativity shine by making your own cheese tray. Not sure where to start? Honest Cooking, a so-called charcuterie expert, gives us tips on perfecting a holiday cheese tray, covering everything from ingredients to pairings to presentation.
If there’s one thing that Trader Joe’s is known for, it’s their wide selection of unique beer, wine (three-buck Chuck, anyone?) and spirits. Their collection of spiced ciders is also plentiful, whether you’re looking for a juice or a cider beer. Nicole from The Marvelous Misadventures of a Foodie creates a Mulled Apple Cider that sets up camp in your slow cooker all day. Results include a swoon-worthy cider and a marvelously delicious-smelling house. To make this cider more “adult-friendly”, add brandy or dark rum to your cup.
Ah, gingerbread, we meet again. This time, we’re talkin’ cake. Trader Joe’s sells a boxed Gingerbread Cake & Baking Mix if you’re in a hurry, but Great Grub, Delicious Treats gives us the gift of a homemade gingerbread cake with a molasses cream frosting — how can that be beat? The gingerbread and molasses flavors complement each other well and will get you in the holiday spirit.
Samantha Merritt is the recipe developer, writer, and photographer behind Sugar Spun Run, a sweet food blog created to satiate even the fiercest sweet tooth. She lives in southern Pennsylvania with her husband and their two dogs, and seems to always have powdered sugar on her clothes, frosting in her hair, and a stash of chocolate chip cookies hidden in the pantry.
When Better Homes & Gardens asked me (me!?) to adapt a recipe, I knew right away that I wanted to make a cookie.
Of all of the different recipes I’ve made in my lifetime, cookies have always been a favorite, and I’ve been on the lookout for a good, really, truly chocolate cookie recipe for quite some time. When I saw this recipe for Triple Chocolate Cookies, they practically were screaming my name through the computer screen.
These cookies came out looking just like they did in their picture (which, if you’re a seasoned baker, you know that doesn’t always happen). Perfectly light, almost delicate, and thin with gorgeous, shiny, crackly tops, they were dream cookies.
I made very few changes to the original recipe, but I used only semisweet chocolate (which I guess makes them “Double” Chocolate Cookies), and omitted the pecans. After drizzling them with chocolate sauce, I peppered them with broken candy canes for the perfect combination of chocolate and mint.
Because I suffer from an insatiable sweet tooth and because I’ve got the holidays on my brain, I took things a step further and made them extra festive by sandwiching them with a light, white chocolate and peppermint buttercream frosting.
I used this white chocolate peppermint frosting but omitted the sour cream and made a few minor alterations (covered below) and stirred in a third cup of crushed peppermints. It was light, smooth (other than the peppermint crunchies, of course) and decadent.
While the cookies are rich in and of their own right, they’re supremely chocolatey and I think a refreshing peppermint filling complemented them nicely rather than make them overbearing. They’re the perfect Christmas cookie and I have a feeling if you leave a few of these out for Santa you’ll be kindly rewarded. ;)
And to the white chocolate peppermint frosting: I used a little less sugar (about 2 1/2-3 cups), a full cup of butter instead of ½ cup, and I nixed the sour cream, substituting ¼ cup of heavy cream instead, which I beat in on high speed for one minute after adding. Don’t forget to stir in a third cup of crushed candy canes for a nice little crunch!
Just a tip — when you’re making your frosting, make sure your white chocolate isn’t too hot or you’ll melt your sugar and have a mess on your hands, in which case you will have to spoon gobs of melty frosting on top of your cookies and messily devour them like an animal instead of sandwiching them neatly inside. Not that I know this from experience or anything, of course. ;)
Hey there! I’m Chelsea, and I blog over at Gal on a Mission. All of my recipes are simple to make, delicious, and family-approved! We actually love one-pot dishes and this One-Pot Chicken & Vegetable Three-Cheese Mac and Cheese is perfect and also a mouthful to say.
I was super excited that BHG asked me to adapt a recipe to share with you! As always, the hardest part is trying to decide which recipe I wanted to make. Isn’t that always the issue when dinner time rolls around, too? It is for me! So after searching for a little bit, I decided to adapt this Chicken-Vegetable Mac and Cheese because it sounded so interesting. – tomato paste in mac and cheese?
Oh yeah! I was a little skeptical at first but it truly makes the flavors shine through. Don’t skip it because you will certainly miss out.
There were a few changes I made to the initial recipe. I started off by making the entire dish in one pot and only one-pot. I boiled the penne pasta first, drained the water and left the pasta in the strainer (hello, fewer dishes!). Once the pasta was al dente, I cooked the mushrooms, red bell peppers, and the chicken in the same pot and placed them on top of the pasta noodles. Then I started on the sauce, which is the best part of the mac and cheese! The second thing I changed in this recipe was the cheeses. It originally only called for two kinds of cheese – cheddar or swiss and America. I decided to use all three listed in the recipe and used 1 cup of cheddar cheese, 1/2 cup of swiss cheese, and left the American cheese the same quantity.
After trying this dish, I immediately fell in love! So good!
Hi! I’m Taryn and I blog over at Joy Filled Eats. My blog is about Discovering Joy in the Kitchen while eating healthy. All my recipes are gluten-free and sugar-free. Most recipes are also low carb. I have struggled with my weight for many years and after adopting this lifestyle, I’ve managed to lose over 50 pounds. I’d love for you to drop on by for a visit. With four kids I need to keep things simple. I strive to feed my family nutritious meals that are quick and easy.
I was very excited when Better Homes & Gardens asked me to share a recipe with you. The harder part was choosing which recipe to adapt. There are thousands of delicious looking recipes on the BHG site and I could only pick one.
With Thanksgiving a week away I decided my best option was to take a Turkey Day classic and make it low-carb. I chose Cream Cheese Mashers with Kale Pesto knowing that I could swap out the potatoes with cauliflower and have a hit side dish.
The original recipe calls for 5 pounds peeled and chopped potatoes. Besides the health benefits of using cauliflower there is no peeling involved. Peeling 5 pounds of potatoes is no small task.
CLICK HERE for the ORIGINAL RECIPE: Cream Cheese Mashers with Kale Pesto
My adaptations to make this low carb with cauliflower are below.
All I did was take two 20 oz bags of cauliflower florets out of my freezer, dump in a large bowl, and microwave them until they were warm. That saves about 20 minutes of peeling time.
I did swap out the 4 cloves of garlic (which are boiled with the potatoes in the original recipe) for one entire head of roasted garlic. It is always worth it to roast garlic. Simply slice the head down the middle exposing all the cloves, drizzle with olive oil, sprinkle with salt and pepper, wrap in foil and roast for 30 minutes at 400 until the cloves are softened and your house smells heavenly.
A few more adaptations and we are good to cook. I reduced the heavy cream to 1/2 cup, reduced the salt to 2 tsp, and added 1 cup of shredded Asiago cheese.
To prepare the Cauliflower Mashers you need to put half the ingredients in a food processor and process until smooth (unless you have a professional size food processor they won’t fit). Spoon that into a baking dish and sprinkle on half the Asiago. Process the remaining ingredients. Spoon that into the dish and top with the remaining Asiago cheese. Bake at 400 for 30 minutes or until golden, hot, and bubbly.
P.S. I also skipped the kale pesto. Kale is one of the few vegetables I’ve never become friends with. Since this dish is made from cauliflower I had no guilt leaving off that leafy green. But if you are a kale fan go ahead and drizzle a little Kale Pesto on top.
Are you swimming in pumpkin at this time of the year? I know I am!! I can never find a recipe that uses the entire can of pumpkin and I have leftover pumpkin puree all over the place. Sometimes you can use the leftovers in recipes like these pumpkin spice latte coffee or these pumpkin pie trifles but most times it ends up never getting used. And why I am excited for this pumpkin bread recipe, it uses the whole can of pumpkin puree!!
I love this hearty pumpkin bread! It is a lighter recipe that swaps oil and yogurt to keep the moisture and uses a healthy dose of whole wheat flour to give it a fiber boost. I loved the original recipe the first time I made it but my chocolate loving husband thought it needed an extra touch so I added chocolate chips. I agree with him, it was a great idea and the little bites of dark chocolate morsels in this bread adds a touch of indulgence. And who doesn’t like a little but of indulgence with their morning coffee? I know I do!!
This fall and holiday season, keep this whole wheat pumpkin bread in the back of your pocket for when you need a pumpkin fix with your morning coffee or snack.
You can find the original recipe here and below are the changes I made to the recipe:
I folded in one cup bittersweet chocolate chip morsels to the batter.
Topped the cooled bread with a sweet glaze made with 1 cup powdered sugar mixed with 2 tablespoons milk.