I have told you many times that a couple of my favorite past times are watching cooking shows on the weekends and looking through cookbooks.  So when The Pioneer Woman, Ree Drummond came out with a new cookbook all about holiday entertaining and cooking, I would hardly wait to get my hands on a copy!

The Pioneer Woman Cooks:  A Year of Holidays

For most people, the holidays are a time to gather with family and friends and that usually means cooking and baking a little more than your normal routine.  The Pioneer Woman Cooks:  A Year of Holidays offers recipe ideas for 12 holidays that are sure to keep your guests happy.

The Pioneer Woman Cooks:  A Year of Holidays

Ree (aka The Pioneer Woman) is so humble and seems like the kind of person that I would like to be very good friends with.  For those of you who don’t utter her name daily, Ree is a food blogger turned Food Network show host who lives on a gorgeous ranch in Oklahoma with her cowboy husband and four likable and seemingly very well-rounded children.  Ree’s Food Network show features her either making enough food to feed over 100 hungry kids at her son’s football camp or making her father-in-law his favorite foods for his birthday dinner just to name a few examples.  I love Ree because she is down to earth, can make fun of herself on national television and just seems to have such an insightful handle on what home cooks want to make for weeknight meals or festive holiday occasions.

The Pioneer Woman Cooks:  A Year of Holidays The Pioneer Woman Cooks:  A Year of Holidays

The Pioneer Woman Cooks:  A Year of Holidays book is organized by holidays beginning with New Year’s Day, progressing through the year with everything from Super Bowl treats to Cinco de Mayo fiesta ideas.  Ree has a lot of experience feeding a crowd so she has you covered with menu plans for your 4th of July barbecue celebration or your Easter Sunday gathering.  All of the ingredients for the recipes in this book are easy to find and Ree is the queen of step-by-step photos with her recipes.  I love step-by-step photos along the way in a recipe because it encourages me that I am doing everything right and then I am confident that my recipe will turn out the way it is supposed to.

The Pioneer Woman Cooks:  A Year of Holidays

And the best part is, my friend at William Morrow Publishing has so kindly offered to give a copy of The Pioneer Woman Cooks:  A Year of Holidays to a lucky one of you!

Just use the form to enter below!  Good luck!

a Rafflecopter giveaway

*William Morrow Publishing provided me with a copy of this book, but all opinions are, as always, my own.

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3 years ago today.....
Cinnamon Spice-glazed Pumpkin Scones

My bags are packed.  I am leaving for New York City this morning with my mom.  I don’t think I will be able to believe the reason that is bringing me to the city until I arrive at NBC studios on Tuesday for rehearsal.  Then Wednesday is the big day on The Today Show.

I can hardly wait to shop for Christmas presents at Union Square Holiday Market, marvel at the window decorations at Bergdorf’s, and take a bakery tour through Baked, Bouchon and Jacques Torres.  But I couldn’t leave without sharing one more perfect holiday cookie with you.

Chocolate Snickerdoodles {satisfymysweettooth.com}

Chocolate Snickerdoodles {satisfymysweettooth.com}

These Chocolate Snickerdoodles are unassumingly delicious.  They have the cookie texture that I find perfect which is crunchy around the edges and chewy in the middle.  These Chocolate Snickerdoodles are perfectly spiced and the subtle hint of chocolate that comes through as you finish your cookie is so satisfying.

Chocolate Snickerdoodles {satisfymysweettooth.com}

One of my favorite ways to enjoy chocolate is when it is combined with cinnamon and even a pinch of cayenne pepper.  I just love that warming, multi-noted chocolate flavor combination.  There is a local coffee shop that makes a spicy hot chocolate with either dark or milk chocolate.  It is one of my favorite special weekend treats and reminds me of the flavors of Red Hot candies.  Do you know those small, bright red cinnamon candies that you may have had dissolved in apple cider growing up or used to decorate gingerbread men?  The spicy hot chocolate tastes like they dissolved the cinnamon candies into perfectly rich and creamy hot chocolate.  My love for this warm, comforting drink stems from precisely the same reasons that I love these Chocolate Snickerdoodles.

Chocolate Snickerdoodles {satisfymysweettooth.com}

Chocolate Snickerdoodles {satisfymysweettooth.com}

Chocolate Snickerdoodles

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 30 cookies

Perfectly spiced snickerdoodles with the subtle flavor of chocolate

Ingredients

  • 8 Tbsp unsalted butter, room temperature
  • 1 1/2 cups sugar, divided
  • 2 ounces semisweet chocolate chips (about 1/3 cup)
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. In a small, microwave safe bowl, microwave the chocolate in 30 second increments until melted and smooth. Set aside to cool.
  2. Preheat oven to 400 degrees. Line baking sheets with silicone liners or parchment paper.
  3. In a large bowl, using an electric mixer, cream together the butter and 1 cup of the sugar. Add melted, cooled chocolate, egg and vanilla and mix well.
  4. Mix in flour, baking soda, baking soda and salt until well incorporated.
  5. Place remaining 1/2 cup sugar and cinnamon into a small bowl. Roll dough into 1-inch balls and roll the balls into the cinnamon sugar mixture.
  6. Place coated dough balls onto baking sheets and gently flatten slightly with the palm of your hand. Leave 2 inches between cookies as they will spread while baking.
  7. Bake 10 minutes or until cookies are puffy and tops are cracked.
  8. Transfer cookies to wire racks for cooling.
  9. Recipe adapted from Food and Wine magazine
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cream together butter and sugar

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mix in remaining ingredients

IMG_2087

roll dough balls in cinnamon sugar mixture

IMG_2089

place onto cookie sheets and flatten slightly

IMG_2090

bake until puffy and cracked

IMG_2091

IMG_2114

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I was so excited to be a part of the Great Food Blogger Cookie Swap again this year!  Not only do I like the idea of trading cookies, but most importantly, our efforts raised almost $14,000 toward children’s cancer research!  What a perfect example of cookies doing good and spreading kindness to others!

Brownie Drops {satisfymysweettooth.com}

Brownie Drops {satisfymysweettooth.com}

I really wanted something chocolatey for my cookie again this year and I am so glad that I opted for these Brownie Drops.  Imagine the taste and texture of a brownie in bite-sized cookie form and that’s what you will get with these Brownie Drops.  The centers of these cookies stay gooey and soft and they are the perfect size for when I perpetually need “just a bite of chocolate” after a meal.  I chose to decorate the tops of the cookies with festively colored powdered sugar glaze, but I think they would be equally as adorable dusted with powdered sugar or topped with a single holiday colored M&M candy.

Brownie Drops {satisfymysweettooth.com}

Brownie Drops {satisfymysweettooth.com}

When making the Brownie Drops, the dough will seem to dry, but don’t worry if there are cracks in your rolled balls of dough, the cookies will bake up to have a perfectly smooth, domed top.  For all of you mint chocolate fans, you could substitute 1 teaspoon of peppermint extract for the vanilla extract that is called for in the recipe.

Brownie Drops {satisfymysweettooth.com}

Thank you to our generous sponsors who contributed to our grand finale of funds raised:  OXO, Grandma’s Molasses, Gold Medal Flour and Dixie Crystals Sugar.

Brownie Drops Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: ~2 dozen cookies

Melt in your mouth chocolatey cookies that are the perfect bite-sized treat to satisfy your sweet tooth

Ingredients

    For the cookies
  • 12 Tbsp unsalted butter, softened
  • 1/4 cup Dutch-processed (or extra dark) cocoa powder
  • 1 cup powdered sugar
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla
  • 1 1/2 cups flour
  • For the glaze
  • 1/2 cup powdered sugar
  • 2-4 Tbsp milk
  • food coloring (optional)

Instructions

    For the cookies:
  1. In a large bowl, using an electric mixer, combine the melted butter, cocoa powder, powdered sugar, salt and vanilla and mix well.
  2. Mix in flour until well blended.
  3. Form dough into a ball, wrap in plastic wrap and refrigerate for 15 minutes. (This step will ensure that the cookies have a puffy, domed appearance and do not become too flat with baking.)
  4. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or lightly spray with nonstick cooking spray).
  5. Roll dough into 1 Tbsp sized balls and place onto prepared sheets leaving 2 inches between cookies.
  6. Bake for 8-10 minutes or until edges of cookies feel set.
  7. Cool completely.
  8. For the glaze
  9. Place powdered sugar into a bowl. Add milk 1 Tbsp at a time until mixture is well combined, but not too runny.
  10. Drizzle glaze over cooled cookies.
  11. Recipe adapted from King Arthur Flour
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Brownie Drops {satisfymysweettooth.com}

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I have never been a die-hard Halloween fan.  The part that excites me the most is seeing cute kids in costumes.

Photo source:  Babble.com

And of course I get excited about creating extra fun treats and having (yet another) excuse to eat more candy.  I came across a recipe for Pumpkin Spice Puppy Chow on Sally’s Baking Addiction a couple of weeks ago and it could not have come at a more perfect time because I had a bake sale that I needed to make some treats for.  My own spin on this recipe became this Pumpkin Spice Snack Mix.

Pumpkin Spice Snack Mix {satisfymysweettooth.com}

I decided to add white chocolate covered pretzels and Pumpkin Spice M&M’s to this already tasty mix.  I packaged the mix up in cute treat cups that I found in the dollar section at Target and this Pumpkin Spice Snack Mix was a sell out at the bake sale.

Pumpkin Spice Snack Mix {satisfymysweettooth.com}

The Pumpkin Spice Snack Mix begins with Cinnamon Chex Cereal coated in a mixture of candy melts infused with fall spices like cinnamon, cloves and nutmeg.  Then just like traditional peanut butter and chocolate puppy chow, you shake the coated cereal in powdered sugar.  You could coat your own pretzels in almond bark, but I just bought a couple of small bags of white chocolate Flipz and tossed those in with the coated cereal once it was cooled.  A snack mix is not complete to me without some form of chocolate, so I added colorful and festive Pumpkin Spice M&M’s to this Pumpkin Spice Snack Mix for a chocolate kick.

Pumpkin Spice Snack Mix {satisfymysweettooth.com}

If you are having children over for Halloween or you are expecting some friends or family to bring their children over trick-or-treating, I think it would be so much fun to hand out treat bags full of Pumpkin Spice Snack Mix rather than traditional candy.  You’ll be the most popular house on the block.

Pumpkin Spice Snack Mix {satisfymysweettooth.com}

Pumpkin Spice Snack Mix

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: ~10 cups snack mix

A festive and spicy snack mix that is sure to make for an extra special Halloween treat

Ingredients

  • 1 box (13.5 ounces) Cinnamon Chex Cereal
  • 1 bag (12 ounces) orange candy melts (or you could use white chocolate)
  • 2 tsp pumpkin pie spice
  • 1 cup powdered sugar
  • 2 cups white chocolate-covered pretzels (I used Flipz)
  • 1 bag Pumpkin Spice M&M's

Instructions

  1. Place cereal into a large bowl.
  2. In a small, microwave safe bowl, melt candy melts in 30-second increments until fully melted and smooth.
  3. Pour melted candy melts over cereal and stir gently to coat evenly.
  4. Place powdered sugar into a large paper bag, or a gallon-sized Ziploc bag. Pour coated candy into bag with powdered sugar and shake to coat.
  5. Pour mixture onto a wax paper-lined counter to cool and set.
  6. Add pretzels and M&M's and serve.
  7. Recipe adapted from Sally's Baking Addiction
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Pumpkin Spice Snack Mix {satisfymysweettooth.com}

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I took last week away from the blog world to celebrate my birthday.  I am trying to embrace my big 3-0 and not let it freak me out too much and I had such a great time celebrating the big day with family and friends.

I have wanted to share these Pistachio Cookies with you since Christmas, but I figured given their color, it’s not too late to share because they would be a great St. Patrick’s Day treat!

Pistachio Cookies {Satisfy My Sweet Tooth}

These cookies are perfect little puffs of almond-y pistachio goodness.  I have always loved pistachio-flavored sweets like gelato and macarons.  The interesting thing is that the actual flavor that I love about these pistachio-flavored confections is really derived from almond extract.  The “pistachio” in these Pistachio cookies is comes from pistachio instant pudding mix which is a main reason that these cookies stay so deliciously soft.

Pistachio Cookies {Satisfy My Sweet Tooth}

These Pistachio Cookies are particularly fun to make because you get to roll each ball of dough into sugar before you bake them.  And the smell that will fill your house while you bake these cookies is unbelievable.  You may find yourself with a burned tongue because you will want to eat one of these cookies immediately when they come out of the oven!

Pistachio Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 50 cookies

Soft, light and fluffy pistachio cookies

Ingredients

  • 1/2 cup (8 Tbsp) unsalted butter, room temperature
  • 1/2 cup sugar, plus more for rolling
  • 1/4 cup canola oil
  • 1/4 cup water
  • 1 egg
  • 2 (3.4 ounce) packages pistachio instant pudding mix
  • 1 tsp almond extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 cups flour
  • 1/2 cup chopped pistachio

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, using a mixer, beat together butter, 1/2 cup sugar, oil, water, egg, pudding mix, almond and salt until well combined.
  3. Add baking powder, flour and pistachios and mix to combine.
  4. Roll dough into 1-inch balls, roll in sugar and place onto cookie sheets.
  5. Bake for about 12-15 minutes or until cookies are lightly browned around the edges.
  6. Cool completely on cookie sheets.
  7. Recipe adapted from King Arthur Flour Cookie Companion
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Pistachio Cookies {Satisfy My Sweet Tooth}

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