Author: Nastassia

Otis Spunkmeyer Holiday Cookies

Chocolate Peppermint holiday cookies

Today is National Cookie Day, and while it seems like there is a national day for everything, cookies are definitely worth celebrating.

I think the timing of this holiday is aptly placed. It aligns so well with holiday cookie parties and setting out cookies for Santa. It would seem that December in general is one big cookie month.

Otis Spunkmeyer Chocolate Pepppermint Cookie Recipe

To help you celebrate I’m taking my favorite Otis Spunkmeyer cookies and dressing them up for the holidays. This is a simple 2-step process that uses Otis Spunkmeyer Double Chocolate Chunk cookies and turns them into the perfect holiday chocolate peppermint treats.

Otis Spunkmeyer Double Chocolate Cookies

All you need are your Otis Spunkmeyer cookies, white chocolate (or bright white candy melts), and candy canes (or peppermint candies). In a matter of minutes your cookies will become gorgeous, festive sweets that you can enjoy while cozying up next to the fire or wrapped up as the sweetest holiday gifts for friends and family. To me nothing gets me in the holiday spirit like chocolate peppermint sweet treats.

Dip your Otis Spunkmeyer cookies into melted white chocolate or candy melts. Add a splash of peppermint extract if you like things minty. Place them on a parchment lined baking sheet and sprinkle crushed candy canes over top. Allow to cool.

Holiday Cookie Recipe

You can then box and share you cookies.  Happy Holidays!

P.S. In celebration of #NationalCookieDay tomorrow, Otis Spunkmeyer has a fun chance to win free cookies!  Everyone who enters gets a link for a $1 off coupon.  Check it out!

I’m proud to partner with Otis Spunkmeyer for this holiday cookie recipe. While I am being sponsored by Otis Spunkmeyer for my posts and activities, all opinions expressed are my own, and all claims or program details shared should be verified at OtisSpunkmeyer.com or with the appropriate manufacturers.

Otis Spunkmeyer Hot Chocolate Mug Cakes

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With the holidays in full swing there is nothing I want more than to cozy up at home. This recipe for Otis Spunkmeyer Hot Chocolate mug cakes is one big cup of cozy. It is warm, chocolatey, and toasty. Everything you want out of a decadent holiday treat. The best part about it is how easy it is to whip up. With only 3 ingredients, no funky stuff, and your mug you are just minutes away from a comforting sweet treat!

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In for the holidays Otis Spunkmeyer has released Hot Chocolate Frosted Creme Cakes – hot chocolate creamed wrapped in a chocolate frosted cake. They are every bit as good as they sound. Individually wrapped, they are great purse snacks if you are like me and like to tuck away treats in your bag. They are even better warmed up in this cozy recipe.

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You take 5 Otis Spunkmeyer Hot Chocolate Frosted Creme Cakes and fit them snuggly in your mug. Depending on your mug size this could also be 3-4 cakes if your mug is smaller.

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Throw in a handful of chocolate morsels in the center of your frosted creme cake filled mug and microwave for a minute or until then are warm and gently melt down at the touch of a fork.

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Once warmed, push your creme cakes down a half and inch into the mug with a fork to make room for marshmallows. Top with a generous handful of mini marshmallow and using your home crème brulee torch carefully toast your marshmallows. If you do not have a crème brulee torch you can also toast your marshmallows under the broiler, just be careful when handling your mug afterwards as it will be very hot!

Grab a spoon and maybe some friends if you feel like sharing and enjoy this fun take on a hot chocolate.

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Best Donuts in Denver

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Denver is a sprawling city like LA with tons of things to do at your fingertips. And similar to LA it has an incredible dining scene. But we aren’t here to talk about dinner, we are here to talk donuts!

I usually visit Denver once a year during the holidays with my boyfriend because it’s his hometown. When we have a free moment between family fun we always go in search of donuts. In fact once of my early blog posts is all about a Denver donut hunt and that was written before the U.S. really got into this donut craze that we are in. So I thought it was about time that we update the list and share with you what is new and tasty with Denver donuts.

Spots like LaMar’s, Walton’s, and Donut House are still around and they continue to sling delectable fried and glazed dough in tried and true standard flavors. These guys aren’t going anywhere and you can always count on them to satisfy your donut desires, but there are so new entries to the market worth checking out too…

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Glazed and Confuzed 5301 Leetsdale Drive 80246 This nouveau donut shop churns up fun and fresh takes on a great raised donut. Using fresh, local ingredients you can expect to find playful flavors like the root beer float donut or my favorite the confused Samoa (think girlscout cookie meets donut). This is the place for inventive fried treats!

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Fractured Prune 4090 East Mississippi 80246 Fractured Prune is a national chain that I only discovered in Denver. They offer fried to order cake donuts in suggested flavor combos or you can pick your glaze and toppings from what seems like a limitless array of options. New to the game I opted for a French Toast donut and a Carnival donut with rainbow sprinkles. Both were perfectly fried with crisp edges and a melt in your mouth center. Nothing beats a warm and fresh donut!

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Habit Doughnut Dispensary 1553 Platte Street 80202 Habit Doughnut and Dispensary is a convenience store meets doughnut shop specialized in one of a kind sweet and savory brioche doughnuts. The doughnuts have hip hop and canibis inspired quirky names and wild flavors and toppings like baileys, whiskey, Red Bull, and potato chips to name a few.

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Jelly U 600 East 13th Avenue 1700 East Evans Avenue Around the corner from Denver University is a go-to breakfast spot known in particular for their plates full of tiny fried to order filled donuts. There is a range of fillings from lemon curd to jelly, but the flavor not to miss is the Bhakti chai. Photo credit @tuttletreats.

Sweet of the Week | High Point Creamery, Denver CO

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I spent the Thanksgiving holiday in Denver and despite the cold temps I took an afternoon to check out one of the city’s new artisan ice cream shops – High Point Creamery.

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This cute local shop is the perfect neighborhood spot for a scoop. Their flavors range from classics like mint chip to unique seasonal treats like earl grey shortbread. They even have excellent vegan options like vegan coconut creme brûlée (pictured top scoop). I loved that the ice cream was rich and creamy with a nice chewiness. Any new artisan ice cream spots you are loving? Share in the comments below.

215 S Holly St, Denver, CO 80246

Best Thanksgiving Pies in LA

Thanksgiving is just around the corner and I don’t know about you, but to me that means PIE PIE PIE! In Los Angeles we are lucky to have a lot of great places to pick up whole pies for our Thanksgiving celebrations. Most of them have the classic pumpkin, pecan or apple pies and a lot of them have fun alternations like cider roasted apple pie, squash pie with coconut whipped cream, and toasted marshmallow spiced pumpkin.

I’m ready for pie, are you? Below are some great places to pick up your Thanksgiving pie no matter where you are in the city (click on the location name to be directed to their menu)!

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Otis Spunkmeyer Mini Chocolate Cupcake No Bake Cheesecakes

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It’s hard to believe that it’s already October and the end of the year is upon us.   Even though it doesn’t quite feel like Fall in LA, I’m still getting into October and what I like to think of as ‘pumpkin season’. I love this time of year truthfully because I LOVE pumpkin. I feel like there is a large group of us pumpkin lovers out there, am I right? It is one of my favorite dessert flavors. I love to get creative with pumpkin treats and moving beyond pumpkin pie, which brings us to this Fall sweet treat – No Bake Chocolate Pumpkin Cheesecake Cups. (keep reading for the recipe)

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Otis Spunkmeyer Double Chocolate Cookie Grasshopper Pie

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There is not denying it, as much as we don’t want it to be true (well I don’t at least) Summer is coming to an end and Fall is upon us. As much as I will miss pool parties and ice cream weather, I do really love the change in temperature and the feeling of Fall. It inspires me to slow down and spend more cozy time at home. It also gets me in the mood to bake and one thing I really love baking in the Fall is pie!

 

This pie is my in between seasons pie – Grasshopper Pie. It is light and fresh so it reminds me of Summer, but the crust is so decadent and chocolate-y which makes me feel like Fall. Grasshopper pie is a fun, nostalgic treat that was popular in the 1950’s and 60’s. You may remember your mom or grandma whipping it up, I do. It gets its name from the green color that usually comes from using green crème de menthe or green food coloring in the filling. While I love the funky retro color I also like that you can adapt this recipe to use better for you ingredients with no funky stuff.Processed with Snapseed.

Traditionally this is a chiffon pie made with a cookie crust and I’m keeping up with tradition using Otis Spunkmeyer Double Chocolate Cookie to make the cookie pie crust. This cookie crust is super easy to make. It requires 1¼ cups of cookie crumbs – 6 Otis Spunkmeyer Double Chocolate Cookies (1 box) – plus 5 tablespoons of melted butter.

Pulse the cookies in a food processor until they form a crumb mixture. Pour the cookie crumbs into a mixing bowl and add the melted butter. Mix this together until it is combined. Press the double chocolate cookie mixture into a pie pan evenly. Place this into the refrigerator and chill to harden.

The filling requires fresh mint, cream, marshmallows and mint extract. You can choose to use crème de menthe and a few drops of food coloring if you are so inclined in place of the mint extract and fresh mint that I am suggesting.

Steep together the milk and the mint.  Heat together the strained mint milk with marshmallows to form a smooth marshmallow mixture.Whip up some heavy cream to form soft peaks and mix in the marshmallow mixture. Spread the filling into the chilled chocolate pie crust base and chill.

This recipe can be made a few hours ahead or the day before you want to enjoy it. It doesn’t require much and provides so much pie joy. Next time you are feeling nostalgic or just feeling like some pie, go grab some Otis Spunkmeyer Cookies and make yourself at Grasshopper Pie. It will be well worth it!

AND if you need more of a reason to bake yourself a cookie crust pie –   Otis Spunkmeyer has teamed up with No Kid Hungry this back to school season, with limited time “go orange” packaging on all three of their delicious cookies.  For every carton of these cookies purchased, $0.25 cents will be donated to No Kid Hungry, bringing us one step closer to helping hungry children across the country have access to the healthy foods they need. (more…)

Sweet of the Week | Ube Cake from Goldilocks Bakeshop & Restaurant

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Let’s talk about ube. Ube cake to be specific. If you are not familiar ube is a Filipino purple yam and it is commonly found in Filipino desserts. Back in the day of my Filipino food truck, the Manila Machine, you could enjoy our ube cupcakes. It is hard to believe that that was six years ago already, but I’m so excited to see my favorite purple sweet treat getting so much mainstream love these days. If you ask me ube is definitely the new matcha! There I said it, it’s out in the universe now let’s make it a thing.

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One of my go to spots for ube cake (when I’m not baking it myself) is Goldilocks Bakeshop & Restaurant. They have been in the ube cake game for 50 years. Their ube tres leches, or the Ubelicious as they call it, is my go-to of the ube cakes they offer. It has a nice richness from the custardy bottom. Now you have your weekend dessert plans made for you – go get yourself some ube cake, they have locations in Carson and Cerritos!

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Chocolate Hazelnut Cookies Sandwiches | Otis Spunkmeyer

Cookies are definitely one of my favorite snacks and they have been since I was a kid. I would love it when my mom packed chocolate chip or white chocolate macadamia nut cookies for snack time. I felt especially lucky when I would get raspberry Linzer cookies or any sandwich cookie for that matter. Sandwich cookies felt extra special because you not only got cookies but a little added goodness too, be it jam or marshmallow fluff or whatever sweet filling held the two delicious cookies snugly together.

Since it’s already August and back-to-school is definitely on everyone’s mind, I wanted to revisit my childhood love for cookies. So I’m having fun with Otis Spunkmeyer Chocolate Chunk Cookies and making them into the perfect lunchbox treat.

Otis Spunkmeyer Chocolate Chunk Cookies

Using only a few quality ingredients you can make a homemade chocolate hazelnut spread that is perfect for your Otis Spunkmeyer chocolate chunk cookies. This is such a fun way to use chocolate hazelnut spread and makes for some chocolaty rich treats. Wrap up these cookie sandwiches with parchment and twine and they are not only cute and compact, but easy to transport. And who are we fooling these are so good you can make yourself a few too and enjoy them at your desk!

Otis Spunkmeyer Chocolate Chunk Cookies with Homemade Chocolate Hazelnut Spread Otis Spunkmeyer Chocolate Chunk Cookie Chocolate Hazelnut Cookie Sandwiches

OTIS SPUNKMEYER Chocolate Hazelnut Cookies Sandwich

This simple 4 ingredient chocolate hazelnut spread is a great alternative to buying the store bought version. Add it to your favorite cookies or even on top of pancakes or waffles.

Ingredients

  • 6 Otis Spunkmeyer chocolate chunk cookies
  • Natural parchment paper for wrapping
  • 3 cups of raw unsalted hazelnuts
  • 3 tablespoons hazelnut oil (sub coconut oil or neutral vegetable oil)
  • 1 tsp pure vanilla extract
  • ½ tsp salt
  • 2/3 cup dark chocolate

Directions

  • Preheat the oven to 350 degrees.
  • Place hazelnuts on a lined baking sheet in a single layer. Roast in over for 10-12 minutes.
  • Remove from over and allow to cool slightly. Transfer to a kitchen towel and roll out nuts to remove most of the skins.
  • Add hazelnuts to a food processor and blend until a butter is formed. Scrape down the sides as needed. Should take 8-10 minutes to come together.
  • Heat chocolate over a double boiler until melted. Set aside.
  • Once hazelnut butter is creamy and smooth add the melted chocolate, sea salt and vanilla. Blend/pulse until well incorporated.
  • Arrange cookies to make sandwiches with one side top down. Spread homemade chocolate hazelnut spread over top of one half of the cookie. Cover with second cookie.
  • Wrap with parchment paper. Seal with tape or twine and it is ready for the lunchbox.

I’m proud to partner with Otis Spunkmeyer for this Back to School recipe. While I am being sponsored by Otis Spunkmeyer for my posts and activities, all opinions expressed are my own, and all claims or program details shared should be verified at OtisSpunkmeyer.com or with the appropriate manufacturers.

DIY Rosé Gummy Bears

Let Me Eat Cake Rose Gummy Bear photo

This recipe is going to change everything.

In case you have not heard (and I don’t know how you haven’t it’s all the rage) Sugarfina came out with Rose Gummy Bears as a spin-off to their Champagne Gummy Bears. When the rose version was released it sold out in 2 minutes, crashed the Sugarfina website and there is a 10,000 person waiting list for them.

I am sure these are amazing, I’m sure they are delicious, but while you are waiting why not just make them at home. This recipe is simple to whip up and in no time you could be enjoying Rose Gummy Bears.

Now watch the video it has everything you need to know!