Two Months In Advance And Mochaccino Crinkle Cookies

Mochaccino Crinkle Cookies / My Friend's Bakery

So I saw a meme on Facebook the other day that said “Only 70 more days until Christmas!” I just about died!

Mochaccino Crinkle Cookies / My Friend's Bakery

Who are these mean-spirited people who post this crap for all the world to see and don’t think there should be consequences for their actions? Who are they? What did I ever do to them?

Mochaccino Crinkle Cookies / My Friend's Bakery

70 days?  OK, more like 65 or something crazy like that now. 64? 63? 62? I’m not sure I really want to know anyway.

Mochaccino Crinkle Cookies / My Friend's Bakery

However, if you’re one of these go-getters that already has their tree up, then this mochaccino crinkle cookie recipe is for you.  It can be frozen 2 months in advance.  Crazy.

Mochaccino Crinkle Cookies / My Friend's Bakery

Mochaccino Crinkles

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 48 - 60 cookies

For a subtly different flavor substitute a fruit based yogurt, like raspberry, for the plain yogurt.

Ingredients

  • 3/4 cup butter, room temperature
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon hot water
  • 1/2 cup plain Greek yogurt
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon espresso powder
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar

Directions

Preheat the oven to 350 F.

Cream the butter and brown sugar together until light and fluffy. Add the egg and vanilla. Mix well. With the mixer on low add the hot water then the Greek yogurt, scraping down the sides of the bowl as necessary. Add the flour, espresso powder, cocoa powder, baking soda, and salt. Mix until well combined.

Put the granulated sugar into a small bowl and set it aside. Gently roll the dough into 1" size balls and roll each ball in the granulated sugar to coat. To make more uniform sized cookies, I like to use a small 1 oz ice cream style scoop. Place sugar-coated balls on a parchment lined baking sheet and bake for 10 to 12 minutes. Remove from the oven and place the baking sheet on a wire rack to cool. Freezes well.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/mochaccino-crinkle-cookies/

More holiday cookie recipes for you to try!

Vanilla Sugary Shortbread Cookies / My Friend's BakeryGingersnap Cookies / My Friend's BakeryWhipped Shortbread / My Friend's Bakery

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Unscripted Summers And Caramel Marshmallow Rice Krispie Pops

Caramel Marshmallow Rice Krispie Pops / My Friend's Bakery

I’ve been trying really hard to squeeze the last little bit of fun stuff out of these last two weeks of August. After all, I just started my holidays so mentally I’m a bit behind everyone else right out of the gate. It seems that while most people are heading back to school, or at the very least back to school shopping, I’m floating around the pool instead of the mall. Small miracles.

Caramel Marshmallow Rice Krispie Pops / My Friend's Bakery

It’s surprisingly nice to have holidays later in the summer, even though it feels like it’s a lifetime away while I’m listening to everyone else talk about their summer adventures all through June and July. I’m not a fan of extreme heat or humidity, so when the nights cool off a little bit and the days are still warm but not unbearable, that’s generally when I’m at my most content.

Caramel Marshmallow Rice Krispie Pops / My Friend's Bakery

And of course, like every year, I never get done half of the things that I say I’m going to do but that’s OK.  Sometimes, the best holidays are the ones where the days are unplanned and the adventures are unscripted. Once in a while you just need to heal the soul without adding in extra clutter. And most often the best things are the uncomplicated things.

Caramel Marshmallow Rice Krispie Pops / My Friend's Bakery

Caramel Marshmallow Rice Krispie Pops (*Gluten-Free)

Prep Time: 20 minutes

Cook Time: 5 minutes

Yield: 30 - 34 pops

A delicious nut free treat for school, parties, bbq's, or just because!

Ingredients

  • 1/2 cup butter (not margarine)
  • 1-1/2 cups brown sugar
  • 1/2 cup whipping (heavy) cream, at least 35%
  • 30 - 34 marshmallows
  • 5 cups crisp rice cereal
  • 1/2 cup milk or dark chocolate melting wafers
  • 1/2 cup white chocolate melting wafers
  • lollipop sticks

Directions

Line a baking sheet with parchment paper and set it aside.

Over medium-high heat, melt the butter and brown sugar. Whisk together to combine. Bring the mixture to a boil and boil for 2 minutes. While constantly whisking, pour the cream in a steady stream. Return the caramel to a boil and boil for 2 - 3 minutes or until it coats the back of a spoon. Remove the pot from the heat and let it cool for 2 minutes to thicken slightly.

Insert a lollipop stick into each marshmallow. Dip the marshmallow into the caramel and swirl to coat on all sides. Let any excess drip off pack into the pot. Immediately roll the caramel covered marshmallow in the rice cereal. Place the marshmallows on the parchment lined baking sheet . Once completed, refrigerate the marshmallow pops for 30 minutes.

Add the milk/dark chocolate to a microwave safe dish. Microwave on high in 30 second intervals, stirring between each, until the chocolate is melted. Drizzle the chocolate over each marshmallow pop. Repeat with the white chocolate.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/caramel-marshmallow-rice-krispie-pops/

Looking for other nut free school treats? Check these out!

Cotton Candy Pinwheel Cookies / My Friend's Bakerymeringue_ghost_2_mfbhalloween_marshmallow_pops_4_mfb

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