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.
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 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.
- 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
- 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.
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!
Coffee cake is one of those breakfast items that I often order when I’m dining out, but never think to make at home. And I don’t know why that is because it is so simple to whip up, it’s super pantry friendly, and it’s darn tasty. A few key ingredients that you always have at home are all you really need. The real magic here is the T-Sugars Cassonade Sugar (brown sugar) in the recipe that gives this cake deep caramel touches throughout the streusel. Plus the bonus of T-Sugars Icing Mill sugar dusted over top for added sweetness to finish things off. These sugars are my pantry staples. They work in most sweet recipes and their perfect packaging makes them easy to store and use again.
Speaking of ease, that is one of my favorite things about this coffee cake recipe. It can be adapted to your favorite fruit or what you have in season or you can keep it classic with no fruit at all. Since it is Summer I decided to throw in ripe fresh peaches and blueberries. Both are vibrant, juicy and have the loveliest floral essence to them. Paired with the richness of the streusel top, you will find yourself wanting to make coffee cake at home more often. At least I do!
Makes 12 muffins
For the streusel:
- 2/3 cup granulated sugar
- 2/3 cup T-Sugars Cassonade Sugar
- 2/3 cup all-purpose flour
- 1 tablespoons cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 pinch salt
- 8 tablespoons (1 stick) unsalted butter
- *after cooked sprinkle T-Sugars Icing Sugar Mill generously over the top of the cake
For the cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 1/opcups buttermilk
- 3/4 cup T-Sugars Cassonade Sugar
- 2 tablespoons vanilla extract
- 8tablespoons (1 stick) unsalted butter browned (melted over the stove top)
- 1 fresh peach diced
- 1/2 pint of fresh blueberries
- Spray a 9-inch cake pan with nonstick spray. Preheat the oven to 350° F.
- For the streusel, whisk the sugar, brown sugar, flour, cinnamon, nutmeg, and salt in a medium bowl to combine. Cut the butter into 1-tablespoon pieces, then add it to the mixture and use your hands to mix it in until you’ve formed moist crumbs. Set aside.
- For the cake, mix the flour, baking powder, baking soda, and salt in a large bowl to combine. In a separate medium bowl, whisk the eggs, buttermilk, sugar, vanilla extract and browned butter to combine.
- Add the egg mixture to the flour mixture, and mix until fully combined with a spatula. Do not over mix.
- Fold in fruit.
- Pour batter into the prepared baking pan and top with the streusel.
- Bake the coffee cake until a skewer inserted into the center comes out clean, 35 to 40 minutes. Cool completely before topping with T-Sugars Icing Sugar Mill. Slice and serve.
Fourth of July is just around the corner and as temperatures start to soar the last thing I want to do is turn on the oven. Instead, this is the best time of year to really get creative with your sweet treats and create simple and fun no-bake desserts. To celebrate summer and summer entertaining I’ve got a treat that is perfectly patriotic for this coming holiday weekend. It is also a great activity with your kids; you can create a skewer bar with all of the fruit and muffin toppings for the kids to assemble themselves. And it is a great back to school lunch box snack.
I’m going red, white and blueberry with these Otis Spunkmeyer mini muffin fruit kabobs. You can use any fruit that you like, it doesn’t have to be this strawberry blueberry banana combo that I have here. But if you are looking for patriotic, this is a festive American flag combo. For these party skewers I used Otis Spunkmeyer mini blueberry muffins with a honey yogurt dipping sauce. This also works great with the Otis Spunkmeyer mini chocolate chip muffins. You can pair those with banana and strawberry, or apples and throw in a peanut butter dipping sauce.
Who doesn’t love food on a stick! It doesn’t get any cuter than these Pinterest-worthy mini muffin kabobs. Try them out for your next get-together. The fruit and muffin combinations are endless and they are a better-for-you-treat!
Otis Spunkemyer recently launched a brand new line of sweet snack foods at grocery stores across the country that have better-for-you-ingredients and taste more homemade – exactly what consumers have been asking for! To celebrate this milestone for the brand, which has been around since the 1970’s, they are creating a one-day pop-up on the Santa Monica Pier. The pop-up won’t be a traditional storefront, but rather a giant inflatable obstacle course that ends in an Otis Spunkmeyer ball-pit! And lots of free food samples will be available to anyone who wants to come by! The pop-up event will be one day only: Saturday, July 2 from 10am-5pm.
OTIS SPUNKMEYER Mini Muffin Kabobs
makes 2 skewers
A simple and cute way to present mini muffins and fresh fruit in your kid’s lunchbox. Serve with an easy yogurt dip for added protein.
- In a bowl mix yogurt and honey together with chopped mint. Refrigerate until well chilled.
- Thread strawberries, muffins, raspberries and bananas on wooden skewers alternating between fruits and muffins.
- Serve kabobs with sauce in an airtight container for dipping. Kabobs can be wrapped in plastic for lunchbox transport.
Summer is here and it’s officially ice cream season! While I love a good scoop of ice cream, it can sometimes be a messy affair. So I decided to skip the mess, but still enjoy an ice cream inspired treat this summer.
Otis Spunkmeyer Golden Crème Cake ice cream cones are the perfect way to have your cake and eat it too. They are a super simple treat to make with just a few steps to assembly. The Otis Spunkmeyer Golden Crème Cakes are perfect for cake balls because you can skip the two step process of making cake and then making frosting, they come perfectly packaged as one and roll together so easily – available at your local Walmart, Gelson’s, Amazon Fresh and other retailers nationwide. These sweet treats can be made in advance for a party or you can even host a summer DIY party around creating these cute little cones in all sorts of colors and with a sundae bar of toppings. They are the cutest desserts that will wow your party guests and make for the perfect activity with your kids. No party necessary to enjoy these crème cake cones, but it is certainly a fun excuse to throw one! Keep reading to see the step by step recipe!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ReimagineCereal #CollectiveBias
Sometimes you’ve just got to shake up your breakfast routine. While I love a good classic French toast or a bowl of cereal, it is so much more fun to reimagine their possibilities. I’m taking two of my favorite breakfast staples and combining them to create a simple and fun breakfast – Cornflake Crunch French Toast.
This recipe adds just a few more steps to your French toast routine and makes for a fun activity with your kids. They can help you crunch up your Cornflake cereal topping before you coat and bake your French toast. Head on over to your local Vons to pick up Kellogg’s Cornflakes in the cereal aisle!
What you’ll need:
- 2 cups cornflakes
- 3 eggs
- 1 ½ cups whole milk
- 1 ½ teaspoon vanilla extract
- 8 thick cut slices of bread (I use a French loaf or brioche loaf)
- 2 tablespoons butter
- Pure maple syrup
- Fresh fruit of your choice.
Preheat oven to 375degrees. Line a baking sheet with parchment paper and set aside. Whisk the eggs, milk and sugar in a shallow dish. Crush cornflakes by hand into small pieces and place in another shallow dish. Cut your bread into thick slices. Soak the bread in the egg mixture, turning once and remove the bread. Let the excess egg mixture drip off and then dip the bread in the cornflakes pressing gently to coat. Turn over and coat the other side.
Melt 1 tablespoon of butter in a large nonstick skillet over medium heat Add half of the coated bread slices and cook until golden brown. Transfer to baking sheet and cook remaining butter along with remaining French toast slices.
Transfer to the over and bake until the French toast is cooked through, about 10 minutes. Serve with maple syrup and fresh fruit of your choice.
*Optional: Cut your banana slices, top with a heaping serving of granulated sugar. Carefully using your crème brulee torch, torch sugar on top of bananas until golden brown. Allow to cool and then top on French toast.
Please visit this website for more inspiration for creative breakfast and snack creations – http://cbi.as/3ypo-
I love this time of year when the markets are bursting with fresh fruits. The berries are plump and sweet and the stone fruit are starting to make appearances. I have been particularly obsessed with blueberries and blackberries lately. They all have been super juicy with a nice balance of tart and sweet.
When I think back to growing up, certain foods (particularly sweet treats of course) figure prominently in my memories. I remember my obsession with fruit roll-ups, Big Stick popsicles and Thrifty’s Medieval Madness ice cream. Any hint of these and I’m instantly transported back to childhood. But one, sweet item that really sticks out and takes me right back to the playground is Otis Spunkmeyer Chocolate Chunk Cookies. As a kid I loved them above the rest. When it was school fundraiser time and there were Otis Spunkmeyer cookies to be sold, I was a happy girl!
I don’t know if you have heard but May 15th is National Chocolate Chip Cookie Day! Not like we need a reason to enjoy chocolate chip cookies, but an extra excuse to celebrate is always welcomed!
To make this celebration extra special I decided to not just enjoy a chocolate chip cookie, but a chocolate chip cookie with chocolate chip ice cream sandwiched together for maximum decadent indulgence. And instead of any old chocolate I decided to make both recipes with my favorite Lindt Chocolate. I used three different chocolates to amplify the chocolate-y goodness. You can of course use just one of your favorite Lindt chocolate bars or many, this recipe is adaptable. I used the Lindt EXCELLENCE A Touch of Sea Salt bar for the cookies and left the sea salt topping off the cookies and I used the Lindt EXCELLENCE 70% Dark Chocolate bar for the ice cream. These bars are a pantry staple for me and I love how versatile they are. I can enjoy them when I want a piece of chocolate and they just as easily work in any dessert recipe. (keep reading to get the recipe!)
Love chocolate cake? So do I! Bon Appetite shared a story about 3 Chocolate Cake Recipes You Need In Your Life, which got me thinking yeah you really do need chocolate cake in your life! So then I got to baking. I loved the tips in this post as well. For a more in depth read check out the original post here, my biggest take away was the addition of buttermilk for tenderness. Seems so obvious reading it, I do this with scones, but I actually don’t often do it with cake.
Of the three my favorites was the Chocolate Sheet cake, but that really just comes down to ease. While I completely ooo and awww over a gorgeous layer cake, I’m not one to jump at the task of frosting it. I’m find with one simple layer and a smathering of sweet frosting on top. Keep it easy!