I love desserts and I love cookbooks… so when those two come together I’m a very happy girl!
You might remember that I wrote a dessert book (Glorious Layered Desserts) that was published earlier this year (you can find out all about it HERE). And from the looks of my bookshelf, many of my blogger friends were baking up a storm recently too!
I’ve been adding some beautiful books to my collection recently and thought you might like to add a few of these to your shelves as well! In fact, one lucky reader will be adding SEVEN new cookbooks to their collection!
Just look at all of this SWEET inspiration…
Glorious Layered Desserts, by Glory Albin
So, I might be partial to this one… since I wrote it! Glorious Layered Desserts is a modern take on traditional trifles. Delicious recipes are mixed and matched to create fun, innovative, and beautiful layered desserts, perfect for any occasion.
Artisan Caramels, by Sandy Arevalo
The idea of making homemade caramel is quite intimating to many of us… but Sandy takes you step by step through the process, ensuring success! Once you’ve mastered the techniques, you’ll fall in love with all of the delicious recipe variations such as Tiramisu Caramels, Mocha Cookie Caramels and Cinnamon Roll Caramels!
Decorating Cookies Party, by Bridget Edwards
When the words “cookie” and “party” are in the same phrase, you know you’re in for a treat! Bridget’s book takes you through all of the basics of cookie decorating, and then shares over 50 beautiful and creative cookie designs, each with step by step photos! You’re sure to be inspired to make cookies for your next special occasion!
Dessert Mash-Ups, by Dorothy Kern
What’s better than one dessert… two desserts of course! Dorothy puts a creative spin on beloved classic desserts by combining them in fun and delicious ways! You’ll fall in love with Chocolate Chip Cookie Toffee Bark, S’mores Cookies, Lemon Bar Cheesecake… and so many more!
100 Animal Cookies, by Lisa Snyder
Packed with fun and creative cookie designs, Lisa’s book is sure to inspire! With 100 different designs, it will be near impossible to decide which adorable animals to try first! This book includes all the basics needed for first time decorators and offers plenty of creative ideas for even the most seasoned decorator.
Red Velvet Lover’s Cookbook, by Deborah Harroun
Do you like Red Velvet Cake… you’re going to LOVE this new book! Deborah will introduce you to a world of red velvet treats you’ve never imagined… but will now dream of! From Red Velvet Crepes to Red Velvet Cheesecake, you’ll fall in love with over 50 beautiful and tempting treats!
The Biscoff Cookie & Spread Cookbook, by Katrina Bahl
From Caramel Biscoff Brownies to Crunchy Biscoff Pretzel Cups… you’ll be amazing by the beautiful and creative recipes Katrina creates using Biscoff Cookies and Spread! You’ll want to run to the kitchen to bake up a delicious treat… but may just have a hard time choosing which tempting recipe to try first!
Do you see a book that tempts you? I’m guessing there is more than one!
I’ve gathered all 7 of these beautiful books to share with one lucky Glorious Treats reader!
In addition to this collection of cookbooks, 14 of my blogging friends have each gathered a few of their “favorite things” to giveaway.
Keep reading to get all the details on how to enter to win all of these amazing prizes…
Once you’ve entered the cookbook giveaway (below), hop on over to these other amazing blogs to enter to win some of their “Favorite Things”. Each prize has been gathered by the individual bloggers and you’ll find the details on each giveaway on the corresponding site.
Wine & Glue | Crazy for Crust | Very Culinary | A Spicy Perspective | Lemons for Lulu | Recipe Girl | Aggie’s Kitchen | Barefeet in the Kitchen | Something Swanky | Kitchen Meets Girl | Heather’s French Press | Mom On Timeout | Glorious Treats (you’re already here) | Foodie Crush | Reluctant Entertainer
To enter to win the 7 cookbooks I’m giving away, enter using the form below…
Disclosure – There are affiliate links in this post.
I love when a simple idea makes a big impact! These adorable Sugar Cone Cornucopias are quite simple to make and just perfect for Thanksgiving!
A couple of years ago a crafty friend made these cute ice cream cone cornucopias for her daughter to give out on the last day of school before Thanksgiving break. I had seen the general idea before, but seeing them in person made me realize how truly adorable the idea is! This year, I’ve prepared a batch of these mini cornucopias for the “kids table” at our house on Thanksgiving.
Feel free to mix and match your choice of snacks to fill these cornucopias… cereal, nuts, dried fruit, m&ms or other little treats would be perfect.
How to make a Sugar Cone Cornucopia…
1. Heat a pot of water until boiling, then turn off heat.
2. Use a heatproof measuring cup to scoop up some water and then pour the hot water into a sugar cone, filling it about halfway. Immediately dump the water from the cone back into the pot.
3. Dip the bottom half of the cone into the hot water (just dip and immediately remove), then place the cone in the microwave for 10-20 seconds until the cone has softened a bit.
4. Gently (and carefully, the cone will be hot) use the rounded handle of a wooden spoon (or something similar) to roll/bend the end of the cone up. I held the cone (flat) against the counter and pressed the spoon where I want the cone to bend, then applied pressure to roll/bend the cone. Hold in place 15 seconds or so while it cools to help it retain the new shape.
There is a bit of a learning curve and you will likely break a cone or two. You’ll have to experiment a bit with how much moisture and how much heat is needed to soften the cones just enough, without them becoming totally soggy.
5. Set the cones upright (cone opening on the counter) and allow to dry (this will take an hour or so).
Once fully dry, you can place the cones in an airtight container (such as a ziplock bag) and set aside until you are ready to fill them with goodies.
Fill cornucopia cones with snack mix, cereal, m&m’s, popcorn, nuts, or any assortment of snacks.
(Note – Please be careful! Clearly, working with a pot of hot water can be very dangerous and is not a child appropriate activity.)
I love the look of the “overflowing” cornucopia as a place setting, but if you want to package the sugar cone cornucopias as little favors or classroom treats, use a bit of plastic wrap to cover the open end, secure with a rubber band, then cover with raffia or ribbon.
Happy treat making!
Prop Note – Wooden plates pictured are from Pacific Merchants.
Peanut butter and chocolate just seem to belong together! This classic combo is celebrated in these delicious Peanut Butter Cookies with Chocolate Filling.
The peanut butter cookies are delicious on their own, but the additional of chocolate filling makes them extra special! And anytime I can eat two cookies and call it one, I’m pretty happy with that math!
This recipe is simply a variation of my Chewy Peanut Butter Cookie recipe. For these sandwich cookies I like to make the cookies nice and thin and bake them until they are a bit crisp on the edges.
The finished cookies are rich, flavorful and sure to satisfy any peanut butter and chocolate fan!
Peanut Butter Cookies with Chocolate Filling
Classic peanut butter cookies with a delicious chocolate ganache filling.
Yield: Apx. 20 cookie sandwiches (40 individual cookies)
3 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup creamy peanut butter (I used natural)
1/4 cup honey
3/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla
additional sugar for rolling
3/4 cup semi sweet chocolate chips
1/2 cup heavy cream
In a medium sized bowl, add flour, baking soda and salt. Whisk together, then set aside.
In the bowl of an electric mixer, blend softened butter, peanut butter and honey. Add brown sugar and (white) sugar and continue to blend. Add eggs, one at a time, then vanilla and beat all ingredients until well incorporated.
While mixing, slowly add the bowl of flour.
Blend just until all the flour is incorporated.
If the dough is very soft, chill dough (in the fridge) about 15 minutes.
Preheat oven to 350*F and line baking sheets with a Silpat liner (this is what I used) or parchment paper.
Using a 1 tablespoon sized scoop, scoop dough, then roll in your hands slightly to form a ball. Drop balls of dough into a small bowl of sugar, and roll to coat. Place balls of dough on the prepared baking sheet, then flatten to about 1/3" tall using the bottom of a glass.
Bake cookies for 7-9 minutes. Remove from oven when the edges appear baked, but the centers appear slightly underdone. The cookies will continue to bake on the baking sheet as they cool. Cool 1-2 minutes on the baking sheet, then carefully move to a cooling rack.
Make the filling
Measure chocolate chips and place in a medium sized bowl.
Heat heavy cream in a microwave until very hot, but not boiling.
Pour hot cream over chocolate chips, and allow to sit (without stirring) about one minute. Stir slightly, just making sure all the chocolate chips are submerged in the cream, then allow to sit another minute or two until the chocolate is nearly melted. Stir as needed until the chocolate and cream are fully combined and smooth.
Place chocolate mixture in the fridge and cool until thick enough to spread. Check and stir slightly every 10 minutes or so until desired consistency is reached.
Use an offset spatula to spread the filling onto the bottom side of a cookie, then top with another cookie.
I opted to make small cookies (about 2 inch diameter) but feel free to make any size cookies you wish. You will need to adjust the baking time based on the size and thickness of your cookies.
Love peanut butter and chocolate together?
Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Fudge
Peanut Butter Mousse with Chocolate Cookie Crumble, a favorite from my book, Glorious Layered Desserts, shared by The Little Kitchen.
These rich and delicious Frosted Fudge Brownies are a chocolate lovers dream!
If you’ve been around here any length of time you might have noticed I like chocolate… a lot! When it comes to dessert, if I’m given the choice I’ll almost always chose something chocolaty.
I love brownies and have already shared my favorite Fudgy Homemade Brownies recipe. I still love those classic fudge brownies… but sometimes I really crave a frosted brownie!
These Frosted Fudge Brownies are a nice balance between fudgy and cakey… I still used the word “fudge” in the title because when you add the frosting, the overall dessert is rich and fudgy, and oh so delicious!
Frosted Fudge Brownies
The brownie base is nicely balanced between fudgy and cakey. When you add the frosting, the overall dessert is rich, fudgy and oh so delicious!
Yield: 1- 9"x13" pan (apx. 24 brownies)
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup Challenge unsalted butter, melted
1/2 cup boiling water
2 cups sugar
1 teaspoon vanilla extract
1-1/3 cups all purpose flour
1/2 teaspoon salt (omit if using salted butter)
1 cup chocolate chips
6 Tablespoons Challenge butter (unsalted or salted), softened
1/2 cup unsweetened cocoa powder
2-2/3 cups powdered sugar
1/3 cup milk (whole milk is preferred, if using fat-free, mix it with a bit of cream)
1 teaspoon vanilla extract
1. Preheat oven to 350*F and line a 9"x13" baking pan with parchment paper (leave a bit of parchment hanging up from the sides).
2. In the bowl of an electric mixer (or a large bowl of your choice), add cocoa powder and baking soda. Stir in butter, then add boiling water and continue to stir until well combined. Add sugar and blend well. Add eggs and vanillla and blend until fully combined.
3. Add flour and salt and blend until just incorporated. Stir in chocolate chips, then pour into prepared pan.
4. Bake 35-40 minutes, or until brownies begin to pull away from the sides of the pan. Cool completely in pan on a wire rack.
5. When the brownies have cooled, prepare frosting by beating the butter in a medium bowl. Add cocoa powder, then powdered sugar and blend. Slowly add milk (while blending), then add vanilla. Spread frosting onto cooled brownies.
6. For easiest cutting, chill the entire pan a brownies in the fridge, then remove brownies from pan by pulling up on parchment paper. Cut using a sharp knife, and wipe off knife between cuts, as needed.
Recipe source - Hershey's Cocoa Cookbook, 1979
I recommend "natural" style (not "dutch processed") cocoa for this recipe. I used (and love) Ghirardelli brand.
I used Challenge brand butter, but feel free to use any high quality butter of your choice.
Grab a glass of milk and share these with someone you love =)
I love baking year round, but there is something extra special about baking in the fall! Cooler weather seems the perfect background for a warm oven and fragrant fall spices!
These double-decker fall decorated cookies are as delicious as they are beautiful! I started with my Pumpkin Spice Cutout Cookie Recipe and then took decorating inspiration from Decorating Cookies Party, a new book by the lovely Bridget of Bake at 350. Bridget makes all kinds of cute cookies and treats on her site, and she has a super sweet personality to match!
When I first looked through this pretty book I was drawn to some adorable double-decker wedding shower cookies (pictured below). Bridget first popularized this fun double-decker cookie idea a couple years ago and it’s seriously brilliant! I mean what’s better than one cookie… two cookies of course!
Although I love Bridget’s wedding shower design as is, I thought I could take the inspiration and turn it into something perfect for fall. I used the same base cutter, a scalloped oval, and used a simple mix of stripes and polka-dots for the background, just as Bridget did. Then I added mini pumpkin and leaf cookies in place of the wedding themed cookies. I really love the way they turned out!
Here’s the simple step-by-step decorating tips…
Start with a batch of your favorite sugar cookie dough. I used my Pumpkin Spice Cookie Recipe, but feel free to use my basic Sugar Cookie Recipe.
You’ll also need a batch of Royal Icing.
For each cookie you can follow the step-by-step photos below.
The basics are as follows…
Mini pumpkins- Pipe stem with piping consistency, allow to set up. Add pumpkin segments that are not touching, using medium/flood consistency. Allow first segments to set up before adding final segments.
Mini leaves- Outline (using a piping consistency), then immediately flood. Allow to dry, then add details, as pictured.
Scalloped oval- Outline, then allow the outline to dry a bit. Flood with a contrasting color (if desired). Immediately add stripes or dots to the wet icing. Allow to dry before adding mini cookie (with a bit of icing).
This general concept could be adjusted countless ways! The addition mini cookies onto a larger base creates such a fun and unique treat!
This design is just one of the beautiful and creative ideas in Decorating Cookies Party, which is currently available on Amazon for $10, what a steal!!
And if you hop on over to Bake at 350, Bridget’s celebrating her book launch with an awesome giveaway (P.S. a KitchenAid Mixer is involved!!).