For a subtly different flavor substitute a fruit based yogurt, like raspberry, for the plain yogurt.
3/4 cup butter, room temperature
1 cup brown sugar
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
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.
I’ve never had an intervention, and I don’t think I need one, even though my family says otherwise. What do they know? However, I will reluctantly admit that I have some major addictions this time of year.
One of my biggest downfalls is cheesy Christmas movies. I can (and do!) watch them all day long. The cheesier the better. I find a station on TV that is showing the most Christmas movies in a row and I don’t change the channel until they run out. Some of the time I’m not even really watching and it’s just on in the background, but don’t you dare touch that dial!
I’m addicted to sugar. There. I said it. Whew! In case there was any doubt about that one.
I’ll even admit to being addicted to consuming copious amounts of sugar WHILE watching cheesy Christmas movies!
And crack. Not plumber’s or the kind you buy on the street, but Caramel Christmas Crack! I’m addicted to Caramel Christmas Crack.
They say that admitting that you have a problem is half the battle.
Play with different toppings for other versions of crack, like crushed peppermint candy, mini M&M's, peanuts, or coconut.
60 saltine (soup) crackers
1 cup butter
1 cup dark brown sugar
2 cups dark chocolate chips or chocolate melting wafers
1 cup chopped pecans
1 cup white chocolate chips or white chocolate melting wafers
Preheat the oven to 400 F.
Line a large baking sheet with parchment paper. Line the crackers along the baking sheet to completely cover the bottom.
In a saucepan over medium-high heat, melt the butter and brown sugar, stirring occasionally until the sugar is melted and the mixture begins to boil. Boil, without stirring, for 3 - 4 minutes.
Pour the hot caramel over the crackers and use an offset spatula to spread the caramel in an even layer. Put the baking sheet into the oven and bake for 5 minutes.
While the crackers are baking, add the chocolate to a microwave safe dish. Microwave on high in 30 second intervals until the chocolate is melted, stirring between each.
Remove the baking sheet from the oven and pour the melted chocolate over the crackers. Use an offset spatula to spread the chocolate in an even layer. Sprinkle with chopped pecans while the chocolate is still warm.
Add the white chocolate to a microwave safe dish. Microwave on high in 30 second intervals, stirring between each, until the chocolate is melted. Drizzle the white chocolate over the entire surface.
Place the baking sheet in the refrigerator for 30 minutes to 1 hour. Once cooled, break into pieces.