Bake at 350°

Chocolate Chip Cookie Dough Cupcakes

noreply@blogger.com (bridget {bake at 350}) — Wed, 04 Mar 2026 23:21:00 +0000

Kiddo's birthday was last week, and he LOOOOOOOOOOVES cookie dough.
So does his mother...it's hereditary.

I knew exactly what to make him for his birthday cake - cookie dough cupcakes inspired by Tidymom's recipe.

We've loved these cupcakes for years, but I recently made a few changes to the recipe to make them even more delicious!

I made these recently for For Goodness Cakes. A volunteer organization that matches bakers with foster children to make cakes and cupcakes for birthdays and graduations.

These were going to a group birthday party.

Let me break these bad boys down for you....

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Chocolate Peanut Butter Lava Cakes

noreply@blogger.com (bridget {bake at 350}) — Tue, 10 Feb 2026 00:06:00 +0000

Oh boy. This is decadence right here. A chocolate cake with a melty peanut butter center. This is the good stuff.

If you or your Valentine...or your mom or your neighbor or your mail lady...is a fan of peanut butter and chocolate, put these cakes on your must-make list immediately.

Lava cakes seem like they're complicated to make. (Pssst...they're not.) Here's a red velvet lava cake you might want to try, too!

You'll make the cake batter as well as peanut butter centers.

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German Sour Cherry Cake

noreply@blogger.com (bridget {bake at 350}) — Fri, 16 Jan 2026 23:02:00 +0000

If you follow along on Instagram, you might have seen that Mark and I were in Germany back in November. The trip was like a fairytale - the castles, the mountains, the buildings, the shopping, the towns, the markets...the FOOD - it just all made for an incredible trip.

[Here are some Germany travel highlights from my Instagram. Rothenburg ob der Tauber, Garmisch and Neuschaanstein Castle, and Frankfurt Christmas Market.]

I visited many a bakery while Mark was working. And did, in fact, eat a cherry cake. But it was a chocolate-cherry layer cake with fresh cherries and kirsch. It WAS delicious, but I want to make something simpler at home.

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Bara Brith - Speckled Bread from Wales

noreply@blogger.com (bridget {bake at 350}) — Thu, 08 Jan 2026 17:22:00 +0000

If you'd told me last year that I'd be swooning over a bread filled with raisins and currants, I probably would have asked if I could sub those raisins for chocolate chips. You're going to have to trust me on this one.

The Welsh are onto something - Bara Brith is an absolute treat.

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Chocolate Orange Pinwheels

noreply@blogger.com (bridget {bake at 350}) — Mon, 22 Dec 2025 20:50:00 +0000

For the longest time, I thought I didn't like chocolate and orange together.
You know who I blame? This guy.

I remember being a little girl and biting into a piece of that chocolate orange. It was horrible. Maybe I was thinking it was like a giant, round Hershey's Kiss...I don't know, but it stuck with me.

Apparently, I must have spread the gospel of "chocolate and orange should not be mixed" because as I was telling my sister about these pinwheel cookies yesterday, she said, "I thought you didn't like chocolate and orange together!"

Well, I have been converted. It started a few years ago when I made cannoli filling. Then, there were chocolate sandwiches. You get the point. I'm a chocolate + orange lover now...even though I'm never eating one of those "oranges" again.

These pinwheels! Oh my gosh. I love them. I love the swirl, I love the flavor combo, I love making them!

You'll start with just one dough, which gets divided. Then, you'll make one half chocolate, and one half orange. You can see the little bits of zest in the orange dough...so pretty.

Roll it all up, chill it, then...it's slice-and-bake time.

If you don't eat these all by yourself, they look really pretty on a holiday cookie platter.

Chocolate Orange Pinwheel Cookies

These swirly cookies are easier to make than you might think…and look great on a cookie platter. The espresso powder in the chocolate dough won’t add a coffee taste, but will enhance the chocolate flavor.

Prep Time: 30 minutes

Rest time: 1 hour

Bake Time: 10 minutes/batch

Yield: 48 cookies

3 cups unbleached, all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1 cup salted butter, room temperature

1 & 1/4 cup powdered sugar

2 eggs

1 teaspoon vanilla extract

2 ounces bittersweet chocolate, melted and cooled slightly

1/4 teaspoon espresso powder

1 TBSP Dutch-process cocoa

1/4 teaspoon orange extract

1 TBSP orange zest

2 teaspoons freshly squeezed orange juice

1 egg white

1 teaspoon water

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and confectioner’s sugar together until fluffy. Beat in the eggs and vanilla. In three additions, add in the flour on low speed.

Divide the dough in half. To one half, mix in the melted chocolate, espresso powder, and cocoa. To the other half, mix in the orange extract, zest, and juice. Wrap each half in plastic wrap and refrigerate for 30 minutes.

Roll each half of dough on separate sheets of lightly floured waxed paper to rectangles 1/8" thick. Whisk the egg white and water with a fork. Lightly brush the top of one of the rolled dough halves with the egg wash. Invert the other half of the dough on top of the egg washed dough; peel off the top waxed paper.

Roll the dough from the long end to form a log. Wrap in waxed paper and freeze for 30 minutes.

Meanwhile, preheat the oven to 350.

Remove the dough from the freezer and with a sharp knife, slice crosswise into 1/4" thick rounds. Place on parchment-lined cookie sheets and bake for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove to a cooling rack to cool completely. (Place the remaining dough back in the freezer between batches.)

Peanut Butter Cup Turkey Cookies

noreply@blogger.com (bridget {bake at 350}) — Thu, 13 Nov 2025 19:40:00 +0000

These are not your average, everyday turkey cookies.

(Wait...are there everyday turkey cookies? Let's think about this.)

NOTE: If you've been making these cookies for years, I have updated the buttercream recipe to make it a little more flexible.

So, what makes them special?

First...there's a big ol' peanut butter cookie as the base. Then, the peanut butter cup "body" (secured with some melted chocolate). Oh! And the feathers? That's peanut butter buttercream, my friends.

Peanut Butter Cup Turkey Cookies...

You'll scoop the cookies out and flatten them with the bottom of a glass.

When they bake, they get a little poofy, then flatten out as they cool.

Now, things are getting interesting....

I just couldn't resist adding the little mouths on their faces. Smirk, full smile, heart lips? I couldn't decide. All of the above!!!

Peanut Butter Cup Turkey Cookies

These cute little turkeys have a triple-shot of peanut butter: the cookie, the peanut butter cup, and a peanut butter buttercream. They might even make the real turkey jealous!

Yield: 30 cookies

Bake time: 13 minutes

Prep Time: 45 minutes

For the cookies:

3 cups unbleached, all-purpose flour

2 teaspoons baking soda

½ teaspoon kosher salt

¾ cup shortening

¼ cup unsalted butter

1 cup granulated sugar

1 cup lightly packed light brown sugar

2 eggs

2 teaspoons vanilla extract

1 cup smooth peanut butter

For the frosting:

1 1/2 cups salted butter, shortening, or a combination (recommend 1 cup butter and 1/2 cup shortening)

1 teaspoon vanilla extract

2 pounds powdered sugar, sifted

6-8 tablespoons milk

4 TBSP smooth peanut butter

Red, Orange, and Yellow food colorings (gel paste preferred)

For the assembly:

½ cup chocolate chips

30 Reese’s Peanut Butter Cups

White chocolate chips

Bake the cookies:

Preheat oven to 350. Line cookie sheets with parchment paper.

In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.

In a large bowl of an electric mixer, cream the shortening, butter, and sugars together until light and fluffy. Beat in the eggs and vanilla until combined. Add in the peanut butter and mix until smooth.

Stir in the flour mixture.

Scoop the dough with a 2-tablespoon cookie scoop onto the prepared sheets. Flatten slightly with the bottom of a glass. (Dip the bottom of the glass in flour if the dough is sticking.)

Bake for 13 minutes, or until the cookies are golden and baked through. Let them rest on the cookie sheet for 2 minutes, then remove to a wire rack to cool completely. The cookies will look poofy out of the oven, and deflate as they cool.

Make the buttercream:

Cream the butter/shortening until completely smooth. Beat in the vanilla extract. (If using all shortening, add 1/4 teaspoon fine sea or kosher salt.)

On low speed, add in the sifted sugar, about 1 cup at a time, alternating with 1 tablespoon of milk. Stop frequently to scrape down the sides and bottom of the bowl. After the last addition of the sugar, evaluate the consistency of the frosting before adding more milk. Beat for two more minutes, on a medium-high speed.

The frosting should be thick and not fall off of a spatula unless tapped on the side of the bowl. Adjust consistency by adding more milk or powdered sugar as needed.

Add the peanut butter at the end and beat until incorporated.

Divided into three bowls and color red, orange, and yellow.

Assembly:

Melt the chocolate chips and place in a piping bag. Snip off the end.

Apply the melted chocolate to the top of the peanut butter cup, and place face down onto the cookie (so that the bottom of the cup is face up).

Press 2 white chocolate chips into each peanut butter cup for the eyes. Use the melted chocolate to add pupils.

Fit three piping bags with star tips, and fill with the red, orange and yellow buttercream. Starting with the yellow, closest to the peanut butter cup, pipe “feathers.” Add a row of orange and a row of red.

Switch the tips on the red and orange frosting to #2 tips. Add the feet with orange frosting and smiles in the red.

[Note: To make only a dozen turkeys, make a ½ batch of buttercream (adding 2TBSP peanut butter), use 12 peanut butter cups, and you’ll have 18 big, delicious, peanut butter cookies leftover.]

Gobble, gobble!

Ditch Your Cranberry Sauce and Make This Instead!

noreply@blogger.com (bridget {bake at 350}) — Thu, 06 Nov 2025 21:59:00 +0000

Fresh cranberry relish is my new favorite thing. As in, I CANNOT stop eating it!

Once fresh cranberries hit the store, I have a bowl of this in the fridge at all times.

Cranberry relish is tart and crisp with fresh orange and apple and a kick of ginger...and, of course, fresh cranberries! There is no cooking involved, and you make it ahead of time!

Basically, it's a Thanksgiving superhero. But I plan on eating it now through Christmas!

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Bride's Cake Ice Cream

noreply@blogger.com (bridget {bake at 350}) — Wed, 27 Aug 2025 16:10:00 +0000

If this ice cream were available at our local ice cream shoppe, I might be in line every day for a double scoop. Luckily, I can pace myself by making it at home. Super creamy almond ice cream, strewn with white cake pieces and swirled with raspberry jam and almond buttercream, make this Bride's Cake Ice Cream reminiscent of the best wedding cake. It. Is. HEAVEN.

In light of recent events, and since we can't all secure an invitation to Taylor and Travis' wedding, we'll make this to celebrate.

I've been a proponent of homemade ice cream for ages now. An ice cream maker is one of the best wedding gifts we received. Although I've replaced that original ice cream maker for this one, it inspired a love of making homemade ice cream. Some of my favorite homemade ice cream recipes are 7-layer cookie ice cream, chocolate peanut butter ice cream, and roasted cherry almond cheesecake ice cream.

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Chocolate Cheesecake-Filled Strawberries

noreply@blogger.com (bridget {bake at 350}) — Wed, 23 Jul 2025 16:00:00 +0000

Go ahead and turn on your printer. You're going to want this recipe.

Not only are these Chocolate Cheesecake-Filled Strawberries habit-forming, fantastic, stupendous...they're also something you need in your arsenal of recipes for bridal showers, brunches, dinner parties, and well, random Tuesdays.

There's no baking here. You'll spend about 40 minutes making the filling and prepping the strawberries. Then, they spend a little time in the fridge setting up, but your work is finished.

More strawberry dessert recipes:

[Note: yeah, I have about 237 pictures of these guys; they're just that pretty.]

I use a star tip for piping the cheesecake filling. The first time I made them, though, just to test the recipe, we literally spooned the cheesecake into and onto every strawberry we could get our hands on. Not fancy, but still delicious.

How to transport Chocolate Cheesecake-Filled Strawberries to a party:

For transporting, place two strawberries in each cavity of a cupcake carrier or a muffin tin. If you're traveling more than a few minutes, you'll want to keep them chilled.

Chocolate Cheesecake-Filled Strawberries

Chocolate, cheesecake, and strawberry is such a classic dessert combination. These filled strawberries come together quickly and are beautiful for a bridal shower, Mother’s Day brunch, or any dessert table.

Prep & Assembly Time: 40 minutes

Inactive Chill Time: 1 hour

Yield: 2 pounds strawberries

[Note: look for medium-size strawberries for the perfect two-bite treat.]

3 tablespoons mini chocolate chips

8 ounces cream cheese, room temperature

1/2 cup powdered sugar

1/4 cup unsweetened cocoa powder

2 teaspoons vanilla extract

pinch fine sea salt

2 pounds strawberries

chocolate jimmies, optional

In a small bowl, microwave mini chocolate chips on 50% power for 30 seconds. Stir. Repeat. The chips might not look melted. Remove from the microwave and stir until completely smooth. Set aside to cool.

With an electric mixer, beat cream cheese for a few minutes until smooth and fluffy with no lumps. Add powdered sugar, cocoa, vanilla, and salt. Beat until combined, scraping down the bowl as necessary.

Add the cooled melted chocolate and mix until smooth.

Wash and thoroughly dry strawberries. Prep the strawberries by slicing off a sliver of the bottom so the berries stand upright. Slice off the top and use a paring knife or huller to remove the middle of each berry.

Place chocolate cheesecake mixture into a piping fitted with a star tip. Pipe into each strawberry and on top. Refrigerate strawberries for at least one hour before serving. Sprinkle with chocolate jimmies if desired. Best enjoyed the same day.

Strawberry Refrigerator Cake

noreply@blogger.com (bridget {bake at 350}) — Thu, 03 Jul 2025 14:50:00 +0000

Prepare yourselves for the easiest, creamiest, summery-est (is that a word?) dessert you can make: No-Bake Strawberry Refrigerator Cake!

This is THE dessert for any summer get-together, potluck, 4th of July party, Canada Day celebration...you name it.

Fresh strawberries are layered with graham crackers and a fluffy cream cheese whipped cream. After a few hours in the refrigerator, the graham crackers magically transform into soft “cake” layers. It IS magic!

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Copycat Buc-ee's Beaver Nuggets

noreply@blogger.com (bridget {bake at 350}) — Thu, 22 May 2025 16:13:00 +0000

Let's start with the obvious question...

WHAT THE HECK IS A BEAVER NUGGET???

If you've ever road-tripped through Texas, you might have come across a chain of gas stations/convenience stores called Buc-ee's®.

They're just about the best thing on a long Texas road trip. They boast the cleanest restrooms (and, I think, the largest), and a cult following due to their cute little mascot, in-house goodies (like BBQ, jerky, banana pudding, fudge, roasted nuts), and yes...Beaver Nuggets.

Beaver Nuggets are a little like kettle corn or caramel corn. Instead of popcorn, though, the nuggets are puffcorn. Big, fluffy, no-kernel puffcorn.

Confession: I don't like caramel corn...it's too dark, too sticky, too crunchy, but THESE are different - light, fluffy, with a slight crunch and the most delicious buttery flavor.

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Pineapple Cream Tiramisu

noreply@blogger.com (bridget {bake at 350}) — Mon, 12 May 2025 21:54:00 +0000

Here it is. Your no-bake, make-ahead summer dessert. Pineapple cream tiramisu is tiramisu with a tropical twist. It's LUSCIOUS. (Isn't that such a good word?)

Not only do the flavors make this perfect for summer, but because you MUST make is ahead of time, there's no rushing around at the last-minute baking something for the neighbor's cookout.

Do you know a tiramisu hater? Jack (who does not like tiramisu) surprised himself by loving this!

*and for you pineapple lovers, please see this pineapple upside-down BUNDT cake recipe!

Just like with traditional tiramisu, this recipe uses ladyfingers and mascarpone.

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Pineapple Upside-Down Bundt Cake

noreply@blogger.com (bridget {bake at 350}) — Tue, 06 May 2025 18:54:00 +0000

Let's take a classic cake and turn it on its head - so to speak. I'd like to introduce you to the Pineapple Upside-Down BUNDT Cake.

When a friend asked for a take on the classic, my mind went straight to Bundt. It's a natural fit! Aren't ALL bundt cakes upside-down cakes, really? Also, please tell me you've tried this Pineapple Cream Tiramisu I made back in 2018. Ohmygosh.

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Easter Trifle

noreply@blogger.com (bridget {bake at 350}) — Tue, 08 Apr 2025 19:09:00 +0000

Why don't I make trifles more often? Why? They're fun to make, can be put together ahead of time, and feed a crowd. Oh, and they happen to be delicious! Trifles are one of those desserts that you bring to the table, and people say, "Wow!"

Did I mention this feeds a crowd? Try 18 to 22 servings!

If you've never made a trifle before, it's basically cake, pudding, and cream - layered and chilled. Very easily adaptable to pretty much any flavor combination. You'll see brownies in place of the cake portion often, and that's what I did here.

This trifle is inspired by malt ball Easter egg candies. They're so addicting...and so cute. I decided to add a little malt flavor in every layer of the trifle.

(Those little eggs are also quite tricky to chop. You may need to break out the hammer. Just don't do it while your husband is on an important conference call in the next room. Ask me how I know.)

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Hazelnut Macarons

noreply@blogger.com (bridget {bake at 350}) — Tue, 01 Apr 2025 22:28:00 +0000

Ever since my friend Lupita taught me how to make macarons several years ago, I've been in love with the process and results. Despite their finicky reputation, they are actually easy to make, Really!

Recently, I made these oh-so-yummy Mexican chocolate macarons, and these simple macarons are the ones that started it all for me.

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SUPER FUDGE! Quadruple Chocolate Brownies

noreply@blogger.com (bridget {bake at 350}) — Mon, 17 Mar 2025 20:45:00 +0000

If you're looking for a brownie that is super fudgy (fudgey?) and extremely decadent - you've found it.

These Quadruple Chocolate Brownies are deep and dark, rich and fudgy, sweet and a little salty.

A brownie so rich, it vacations at the White Lotus.

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Coconut Cream Cake with Cream Cheese Frosting

noreply@blogger.com (bridget {bake at 350}) — Mon, 24 Feb 2025 21:37:00 +0000

Yep. You must make it. I don't care if it's for Easter, Mother's Day, or a regular ol' weekday like I did...you MUST make this cake.

You know how Bundt cakes can sometimes be heavy or too dense? Not this one.

It's soft and moist, with a crispy edge, and just full of lovely coconut flavor. It's topped with a cream cheese Frosting, and well, cream cheese icing is the cat's meow.

I love cream cheese frosting. I love it on a carrot cake. On cookies. I also love a salted caramel cream cheese frosting. You get the idea.

The secret is Cream of Coconut. You'll find this in the drink mixer section of the store...usually near the tonics, etc. Don't substitute coconut milk or coconut water here. Just don't.

Coconut Bundt Cake with Cream Cheese Frosting

Light, moist, and decadent with cream cheese topping…this cake is perfect for Easter, Mother’s Day, or any springtime soiree. Cream of Coconut is the magic ingredient in the cake, both for the flavor and keeping the cake moist. Look for it in the drink mixture section of the store. Do not substitute coconut milk or coconut water.

YIELD: 12-16 slices

PREP TIME: 40 minutes

BAKE TIME: 65 minutes

For the cake:

2 ½ cups unbleached, all-purpose flour

1 tablespoon cornstarch

½ teaspoon kosher salt

1 teaspoon baking powder

1 cup unsalted butter, room temperature

2 cups granulated sugar

1 teaspoon vanilla extract

1 teaspoon coconut extract

5 eggs

15-ounce can cream of coconut

1 cup sweetened, shredded coconut

For the frosting:

8 ounces cream cheese, room temperature

¼ cup unsalted butter, room temperature

1 pound powdered sugar

2 tablespoons milk

1 teaspoon vanilla

pinch kosher salt

sweetened, shredded coconut

sprinkles (optional)

Preheat oven to 325. Grease and flour a Bundt pan.

Whisk together the flour, cornstarch, salt, and baking powder. Set aside. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Beat in the vanilla and coconut extracts. Mix in the eggs, one at a time, until incorporated.

Alternating, add in the flour mixture and cream of coconut, starting and ending with the flour. Add the flour in three additions. Mix just until combined. Stir in the coconut.

Pour into the prepared pan and bake for 65 minutes or so, or until a toothpick inserted in the middle comes out clean, or with a few crumbs. Place on a wire cooling rack for 5-10 minutes. Place the wire rack face down on top of the exposed part of the Bundt cake. Flip over and let it rest for a minute. Gently remove the pan. Let cool completely.

Once the cake is cooled, make the frosting. Beat the cream cheese and butter together until well combined. On low speed, add in the powdered sugar, milk, vanilla extract, and salt. Once combined, increase speed to medium/medium-high and beat until combined and thick. Adjust consistency by adding more milk or confectioner’s sugar as needed.

Spoon the mixture into a piping bag or large ziptop bag. Snip off the corner or tip, and pipe over the cooled cake. Top with shredded coconut and sprinkles, if desired.

Heart-Shaped Chocolate Hazelnut Sandwich Cookies

noreply@blogger.com (bridget {bake at 350}) — Wed, 05 Feb 2025 16:50:00 +0000

I have a thing for hearts. Vintage heart hankies, heart-shaped measuring cups, heart pillows, heart spatulas, heart dishtowels, heart scarves, HEART ART...if it has a heart on it, I want it. ♥

So, it goes without saying that this time of year is my FAVORITE! My love of heart-shaped baked goods can come out in full force.

Not only are these cookies cute, they are SO delicious! You'll get a double dose of chocolate and hazelnut, both in the cookie and the filling.

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Baci di Dama: Lady's Kisses Cookies

noreply@blogger.com (bridget {bake at 350}) — Mon, 27 Jan 2025 20:19:00 +0000

Baci di Dama, or Lady's Kisses, cookies are absolutely perfect for Valentine's Day! Diminutive, crisp, and nutty Italian hazelnut cookies are sandwiched together with a kiss of bittersweet chocolate.

Please don't confuse these with Ladies' FINGERS cookies (no, I didn't mean Lady Fingers).

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Raspberry Meltaway Cookies

noreply@blogger.com (bridget {bake at 350}) — Wed, 08 Jan 2025 17:14:00 +0000

You know those cookies that just seem to melt right on your tongue? Soft and light and ethereal? These are those. The color and the flavor come from freeze-dried raspberries. That's right; there's not a drop of pink food coloring in these babies.

If your Valentine isn't crazy for chocolate (I hear those people exist), these pretty pink cookies are just the ticket. ♥

Freeze-dried raspberries are dry, completely dry. No chewiness, no added sugar. I fell in love with the strawberries and made these chocolate chip cookies with them a couple of weeks ago.

The cookies and the entire process were so pretty, I could not stop taking pictures. You'll start by making raspberry powder in your food processor.

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Peppermint Bark Crunch

noreply@blogger.com (bridget {bake at 350}) — Sun, 22 Dec 2024 03:44:00 +0000

This is the peppermint bark I've been making for years...more than a decade? It's peppermint bark with a little somethin' somethin'.

That somethin' is Rice Krispies cereal!!! It adds a lightness and a crispy-crunchy bite that sets this peppermint bark apart from all others.

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Newbie Cookie Decorators are the BEST Cookie Decorators + How to Host a Cookie Decorating Party

noreply@blogger.com (bridget {bake at 350}) — Wed, 18 Dec 2024 22:37:00 +0000

Why do beginner and kid cookie decorators make the best cookies? I have a few ideas.

Let me set the scene. Last weekend, I invited Jack, his roommate, and their girlfriends to come over for cookie decorating. (Have I mentioned how happy we are to have moved to the same area as Jack? It's a dream.)

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Zoë Bakes Cookies Cookbook + Chocolate Hazelnut Cookies

noreply@blogger.com (bridget {bake at 350}) — Thu, 12 Dec 2024 19:07:00 +0000

If you're looking for a holiday gift for a baker, maybe the baker is you(!), I'm here to recommend the Zoë Bakes Cookies cookbook!

You probably know Zoë. She has a website, a cooking show, and maybe you have her cake cookbook. Incredible baker, the best hair, infectious smile. She makes you want to get to creating in the kitchen!

Today, I'm sharing her cookbook and recipe for Chocolate Hazelnut Cookies.

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Your Decorated Christmas Cookie Questions Answered!

noreply@blogger.com (bridget {bake at 350}) — Fri, 06 Dec 2024 16:16:00 +0000

Hello! Hello! Greetings from my world which this week means recovering from oral surgery (no pain, yay!) and two weeks of bland "soft foods" (boo!). I had no idea how many things I regularly eat that are crunchy, seedy, nutty, or spicy. Or all four!

Anyhoo, I asked on Instagram this week, "What are your Christmas cookie questions?" I'm still getting questions in my DMs. I wanted to share them here as well.

Your Decorated Christmas Cookie Questions Answered!

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Apple Butter Pie with Biscoff Speculoos Cookie Crust

noreply@blogger.com (bridget {bake at 350}) — Thu, 21 Nov 2024 19:28:00 +0000

Made with a Biscoff (Speculoos) cookie crust, this apple butter pie has a creamy, spiced apple filling. The finished pie is topped off with brown-sugar-and-spice whipped cream and a sprinkling of cookie crumbs.

If you're looking for an alternative to pumpkin pie this year, you've found it!

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