Almond Pear Bread Pudding #BundtBakers

This Almond Pear Bread Pudding is a delightful twist on traditional pudding, made with thinly sliced crunchy pears and sweet almond croissants.

I’m just gonna put this out there. I don’t like pears. It’s not so much the flavor, which is nice, but the texture. Why would I eat gritty fruit when there is so much I can eat that isn’t gritty? When our Bundt Bakers host for this month proposed pears for our theme/ingredients, I groaned quietly to myself. Pears!

This was a job for The Flavour Thesaurus, (<affiliate link) a handy little book I got for Christmas last year. I flipped to Pears and there in the first paragraph, it said “Pear and Almond: A natural couple: classy and restrained. Save them from an excess of tastefulness by making an unctuous pear and almond croissant pudding.”

What a splendid idea! As you all probably know, almond croissants were originally created as a way for French bakers to offload day-old croissants by filling them with sweet almond paste, topping them with sliced almonds and syrup and baking them again. Which also makes them perfect for making bread pudding, a creation traditionally made from day old (or older) bread.

Here’s what I discovered after baking this almond pear bread pudding.
1. I like cooked pears!
2. Pears and almonds are a natural couple.
3. I should have chosen a different Bundt pan in which to bake it. The swirly pan seemed to trap all the buttered almond slices in the little edges. Next time, I’m going to use my classic Bundt pan with the nice even, open curves and I suggest you do the same.
4. My husband's colleagues love almond pear bread pudding. I send food in with him All The Time. This bread pudding was the first time he forwarded me two emails thanking me!

Ingredients
4 large almond croissants
4 large eggs
1 tablespoon vanilla
1 cup or 200g sugar
1 cup or 240ml whole milk
1 cup or 240ml whipping cream
5 small Coscia pears – about 12 3/4 oz or 365g whole - or sub your favorite pear
2 tablespoons sugar
1/4 teaspoon salt

To prepare pan:
Light coating of butter or shortening applied with pastry brush
4 tablespoons melted cooled butter
1/4 cup or 20g finely sliced almonds

Method
Slice the croissants in about 1 inch or 2 cm pieces.


In a large mixing bowl, whisk together your eggs and vanilla. Add in the cup of sugar and whisk again until the sugar starts to dissolve and the eggs lighten in color and get a bit frothy.

Add in the milk and cream and whisk again.

Add the sliced croissants to the egg bowl and push them down into the liquid.

Core and slice your pears thinly. Unless the peels are tough, there’s no need to remove them. A melon baller makes the coring much easier, if you have one.

Toss the sliced pears in a bowl with the 2 tablespoons of sugar, salt and Amaretto. Set aside.

Prepare your Bundt pan – preferably one without many nooks and crannies – by using a pastry brush to coat the inside with butter or vegetable shortening.

Drizzle the melted, cooled butter all over the pan and sprinkle in the thinly sliced almonds. Set aside.

Give the croissant bowl a gentle stir and add the pear slices to the top. Cover with cling film and put in the refrigerator for at least one hour to give the croissants more time to soak up the sweet egg mixture.

When your hour is about up, preheat your oven to 350°F or 180°C.

Stir the pudding to mix in the pears. Spoon the pudding into the prepared pan. Butter the shiny side of a piece of foil and cover the Bundt pan tightly with it, buttered side down.

Put your prepared Bundt pan in a larger deep pan and fill the bottom pan halfway up with water.

Bake for 2 hours, checking occasionally and adding more water to the bottom pan, if necessary.

After 2 hours, remove from the oven and remove the foil. Return the Bundt pan to the oven, uncovered, without the pan underneath. Bake for another 30 minutes.

The almond pear bread pudding will puff up beautifully, high above the edge of the Bundt pan, but then will slowly sink back down as it cools.

Leave to cool for about 10 or 15 minutes on a wire rack. Use a non-stick surface safe spatula to loosen the bread pudding from the pan. If bits stick inside your pan, just scrape them off and sprinkle them back on top of the pudding.

Serve warm with a generous pour of thick cream. With a little more amaretto on the side, perhaps.

Enjoy!

Many thanks to our host, Lauren of Sew You Think You Can Cook both for her behind-the-scenes work this month and for pushing me into realizing that I do like pears after all.

Check out all the other pear Bundts our Bundt Bakers are sharing this month:

• Almond Pear Bread Pudding from Food Lust People Love
• Fresh Pear Bundt Cake with Vanilla Glaze from The Queen of Scones
• Honey and Walnut Pear Bundt Cake from Sew You Think You Can Cook
• London Fog & Pear Bundt Cake from All That's Left Are The Crumbs
• Orange Pear Bundt Cake from Basic N Delicious
• Pear and Date Bundt Cake with Caramel Mascarpone Sauce from kidsandchic
• Pear and Hazelnut Bundt from Jane's Adventures in Dinner
• Pear and Port Bundt Cake from Palatable Pasttime
• "Pear"fect Rum Raisin Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Pear Pecan Coffee Bundt Cake from Patty's Cake
• Pear Spiced Bundt Cake from I Love Bundt Cakes
• Pear Streusel Crunch Cake from Noshing with the Nolands
• Pumpkin Pear Bundt Cake from Making Miracles
• Roasted Pear & Walnut Spice Cake Bundt from Brooklyn Homemaker
• Salted Caramel Pear Bundt Cake from Tartacadabra
• Spiced Pear Bundt from A Day in the Life on the Farm

Bundt Bakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the Bundt Bakers home page.

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Orange and Plum Muffins #MuffinMonday

Shiny deep purple plums and bright oranges vie for my attention in my local grocery store these days. How could I resist baking them both into orange and plum muffins?

I briefly considered making sugar plums with orange zest and putting those into muffins. But, you know what, I am just too lazy for that. After all, once they are all cut up and mixed with muffin batter, who would know they had ever started life as sugar plums?

I brought these muffins round as a welcome for a new neighbor who moved in across the street while I was away last month. Shortly after, I got an iMessage: “Thank you so much for the muffins. My daughter doesn’t usually like muffins but she’s on her second one now!”  As you can imagine, that made my day! May they get as good a reception in your house.

Ingredients
2 cups or 250g flour
3/4 cup or 150g sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
zest 1 orange plus juice
4 small ripe, yet firm, plums (Mine weighed about 8 3/4 oz or 250g total, whole)
1 egg
Enough milk to orange juice to make 3/4 cup or 175ml
1/3 cup or 75g butter, melted then cooled

Optional: Pearl sugar for decoration

Method
Preheat your oven to 350°F or 180°C. Put liners in a 12-cup muffin pan or grease it well with butter or non-stick spray.

Cut the pits out and chop the plums in small pieces.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.

Zest your orange into the dry ingredients and stir gently with a fork to combine and separate the zest strands from each other.

Add in your chopped plums and stir till they are well coated with the flour mixture.

In another smaller bowl, whisk together the egg, melted butter, and the 3/4 cup or 175ml orange juice/milk mixture.

Fold the wet ingredients into the dry ingredients until just mixed.

Divide batter among the 12 muffin cups. Sprinkle on some pearl sugar, if desired.

Bake until golden brown and a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes.

Enjoy!


We are so glad that you’ve stopped by for Muffin Monday! We've got some beauties for you this month.

• Apple Crisp Muffins from Making Miracles
• Candied Ginger and Oatmeal Muffins from Karen's Kitchen Stories
• Carrot Muffins from Passion Kneaded
• Double Corn Muffins from A Day in the Life on the Farm
• Golden Beet Muffins with Caramel and Chocolate from Farm Fresh Feasts
• Orange and Plum Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Sticky Pecan Pie Bundt #BundtBakers

Pecan pie filling mixed in cake batter makes the best Sticky Pecan Pie Bundt, perfect for any family celebration.

This month’s Bundt Baker theme is Happy Fall, Ya’ll so I could have baked with apples or pumpkin or other fall produce but while I was in Houston recently, I was reminded that it’s pecan season as well. There’s a farmer’s market near our house where you can either buy fresh Texas pecans or bring the harvest from your own trees and pay 40 cents a pound to have them crack the pecans in their noisy electric machines.

Years ago, I remember my grandparents sitting at their kitchen table cracking and picking the shells off of Louisiana pecans and it was a long and challenging job. Forty cents seems a fair price to pay not to have to do the cracking part by hand!

My favorite thing to make with fresh pecans is my aunt’s pecan pie. It’s a must at Thanksgiving and Christmas. If you are feeding a crowd, make a party-sized version. But for any other occasion, do try this sticky pecan pie Bundt!

Ingredients
2 1/2 cups or 315g flour
1 1/2 cups or 300g sugar
1 cup or 240ml light corn syrup, plus a little extra to drizzle on - optional
1/2 cup, firmly packed, or 100g dark brown sugar
1/2 cup or 113g butter, melted and cooled
4 eggs
2 1/2 teaspoons double-acting baking powder
1 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups or 175g chopped pecans


Method
Preheat oven to 325°F or 163°C and prepare your 10-cup Bundt pan by brushing it with butter and dusting it with flour. Scatter a good handful of the chopped pecans in the bottom of the pan. Set it aside.

Put all of your ingredients into a large mixing bowl. Use your stand mixer or electric beaters to mix the ingredients until completely combined.

Turn the beaters to high and mix well for 1 minute.

Pour the batter into your prepared Bundt pan.

Bake in your preheat oven for 55-60 minutes.

Remove the pan from the oven and cool for 10 minutes on a wire rack.

Run a wooden skewer around the edges of the pan and the flute in the middle to loosen the Bundt, then invert it onto the wire rack. Leave to cool completely.

If desired, drizzle a little more corn syrup on the Bundt as glaze.

Enjoy!

Many thanks to our Bundt Bakers host this month, Teri from The Freshman Cook! Check out all the other fall bakes we have for you today!

• Apple, Pear and Honey Cider Bundt Cake by All That’s Left Are the Crumbs
• Apple Pumpkin Bundt Cake with Salted Caramel Drizzle by Cookaholic Wife
• Bundt Cake de Chocolate Blanco y Moras by La Mejor Manera de Hacer
• Chestnut Cream Marbled Bundt Cake by I Love Bundt Cakes
• Chocolate Caramel Apple Cake by The Freshman Cook
• Ginger and Cinnamon Bundt Cake by Los Chatos Chefs
• Impossible Pumpkin Pie Bundt by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Jack O'Lantern Cake by Palatable Pastime
• Persimmon Apple Bundt by Tea and Scones
• Poached Pear and Cranberry Bundt Cake with Maple Mascarpone Frosting by Sew You Think You Can Cook
• Pumpkin Chocolate Chip Bundt Cake by Patty's Cake
• Pumpkin Pie Bundt by Jane's Adventures in Dinner
• Pumpkin Spice Cake with Caramel Drizzle by Living the Gourmet
• Robert E. Lee Bundt Cakeby The Queen of Scones
• Spiced Rum Pumpkin Bundt by A Day in the Life on the Farm
• Sticky Pecan Pie Bundt by Food Lust People Love

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Momofuku Corn Cookies #CreativeCookieExchange

Momofuku calls this a sleeper cookie, that is, one that they did not expect would be that popular but has become a favorite. Rich, buttery, sweet but a bit salty, these Momofuku corn cookies are chewy and completely more-ish.

One of the beautiful things about having children is the intelligent discourse that becomes possible as they grow and become more articulate. Nothing gives me greater pleasure than spending time with my girls and learning from them. This past week I was in Baltimore visiting our elder daughter and I had the best time exploring her neighborhood and talking with her late into the night.

We ate lump crab cakes at Faidley’s in the world famous Lexington Market, bought pasta puttanesca supplies and chianti at a little Italian grocery for dinner on Friday night and enjoyed a beautiful meal – with house brewed beer, of course – at The Brewer’s Art. We even got to cheer on the runners in the Baltimore Marathon which ran right through her neighborhood Saturday.

On my final night, we brought home boiled crabs for dinner from Lexington Market. And if it sounds like all we did was eat, eat, eat, well, I cannot deny that. But we also managed to get our work done and we talked a lot.

I mentioned to her that I wasn’t going to take part in this cookie event because time had gotten away from me in Houston and I hadn’t had time to bake. Her eyes lit up at a good reason to introduce me to these Momofuku corn cookies, which she had already made twice in as many weeks. She extolled their virtues at length and, best of all, had the ingredients in the cupboard already. How could I resist?

I need to introduce the recipe by saying that we got it off the Lucky Peach website and it supposedly comes from the Momofuku cookbook. I say supposedly because I have never held that volume in my hands. I can tell you the measurements online are off so I hope that they are correct in the book. Since my daughter had already made these corn cookies twice, she said to ignore the volume amounts and use the weight measurements. I followed her instructions and give you below the corrected volume measurements for those who don’t have a digital kitchen scale.

Ingredients for 2 dozen cookies
1 cup or 226g room-temperature butter
1 1/2 cups or 300g sugar
1 egg
1 3/4 cups or 220g all-purpose flour
1/2 cup or 65g freeze-dried corn powder *See note below
1/4 cup or 45g corn flour (corn masa flour, like you’d use to make tortillas, not corn starch)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons kosher salt or flakey sea salt

*Note: I used Karen’s Freeze Dried Corn (<affiliate link) in this recipe, weighing out 65g and then blitzing it into powder with a food processor. The resulting powder measured about 1/2 cup by volume.

Method
Use a stand or handheld electric beaters to cream the butter and sugar together on medium high until they are fluffy and pale yellow, about 2-3 minutes.

Add in the egg and mix it in with the beaters on low.

Increase the speed to medium high again and beat for eight minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Here the original recipe says that at the end of eight minutes, the sugar will be dissolved completely and the volume would double. Neither was true of mine but, honestly, it did not matter. The butter, sugar and egg were very pale and fluffy and I called it good.

With your mixer or beaters on low, mix in all of the dry ingredients, just until they come together as a dough.

Use a scoop or two spoons to divide the dough into 24 relatively equal portions. If you are a scale-using person, mine were about 40g each.

Using clean hands, roll the dough into balls and place on two cookie sheet lines with baking parchment or silicone liners.

Chill in the refrigerator for one hour. You can chill these for longer, even overnight, but in that case, cover them with cling film so they don’t dry out. The chilling time is a must for cookies with this much butter. If you bake them without chilling, the butter will melt out.

As you come to the end of the chilling time, preheat your oven to 350°F or 180°C.

Bake the cookies one pan at a time on the middle shelf of your preheated oven, leaving the second pan in the refrigerator until you are ready to bake it.

Bake for 10 minutes and then turn the pan around to make sure the cookies bake evenly. Bake for a further 5-6 minutes or until the edges are slightly golden and the cookies are a bit puffy looking. They will sink when they start cooling but that’s okay.

Leave the cookies to cool on the pans for a few minutes then cool them completely on a wire rack.

I wish I could adequately describe to you the buttery, chewiness of these sweet and salty corn cookies. Let me just say that you should try them, and as soon as possible. As you can see, when they are just turning brown on the edges, they are lovely and golden on the bottom.

Enjoy!

This month my Creative Cookie Exchange group is baking with the tastes of autumn. Check out the lovely list of cookies we have for you today.

• Apple and Oat Cookies from Flours and Frostings
• Apple Cider Cookies with Maple Frosting from 2 Cookin Mamas
• Apple Cranberry Crumble Bars from All That's Left Are The Crumbs
• Caramel Apple Shortbread Cookies from Karen's Kitchen Stories
• Caramelized Apple Oatmeal Cookies from A Shaggy Dough Story
• Maple Cookies from A Baker's House
• Momofuku Corn Cookies from Food Lust People Love
• Pecan Butter Cookies from Basic N Delicious
• Pecan Pie Thumbprints from Oven Delights
• Pumpkin Date Bars from What Smells So Good?
• Spiked Oatmeal Apple Cookies from The Spiced Life

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!

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Marshmallow Turtle Bars #FoodieExtravaganza

Caramel, chocolate and pecans are the key ingredients of those delicious little candies known as turtles. Add a crust and throw a few mini marshmallows in the mix and what you’ve got is marshmallow turtle bars. They are sticky, gooey and more-ish!

This month my Foodie Extravaganza group is bringing you loads of chocolate recipes, both sweet and savory, in celebration of National Chocolate Day at the end of October. I’m not a big sweet eater but I am fond of chocolate when it is either dark, semi-sweet or paired with caramel. A dark or semi-sweet chocolate caramel combination would be ideal, especially with pecans. Which brings us to my recipe.

These guys are sooooo good.

Ingredients
2 cups or 250g flour
1/2 cup or 63g confectioners' sugar
3/4 cup or 85g unsalted butter, chilled
1/2 teaspoon salt
1 14-ounce or 397g can sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
1 cup or 115g pecans, coarsely chopped
3/4 cup or 150g semisweet chocolate chips
1 cup or 165g toffee-and-chocolate candy (such as chopped up Heath bars)
1 cup or 50g mini marshmallows

Method
Heat oven to 350°F or 180°C and prepare your 9 x 13 inch or 23 x 33cm pan by greasing it or lining it with baking parchment. Personally, I'm a fan of the parchment.

Cut the chilled butter into cubes and put it in a food processor with the flour, confectioners' sugar, and salt. Pulse until the dough just starts to hang together.

Use your clean hands to press the dough firmly into your prepared pan.

Bake until golden around the edges, about 12-15 minutes.


In a medium mixing bowl, whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust.

Sprinkle on the marshmallows first, then the chopped pecans, chocolate chips, and toffee pieces putting some of each until you’ve used up all of them.

Bake until the filling is set, the edges are golden brown, and the marshmallows are melted, about 25 minutes.

Cool completely and cut into bars. If you live in a warm climate, you might want to keep these in the refrigerator.

Enjoy!

How will you celebrate National Chocolate Day? I’d like to recommend making a few of these. Many thanks to our host this month, Kathleen from Fearlessly Creative Mammas.

• 2 Kiss Cupcakes from Sneha's Recipe
• Gluten Free Chocolate Chip Banana Muffins from Not Too Shabby Gabby
• Chile Ancho Sopa de Chocolate from Culinary Adventures with Camilla
• Chocolate Blintzes from Sew You Think You Can Cook
• Chocolate Lovers Dream Cake from Cookin and Craftin
• Chocolate Pumpkin Cheesecake Bars from A Day in the Life on the Farm
• Chocolate Rugelach from Hardly a Goddess
• Crispy Chocolate Surprise Balls from G'Gina's Kitchenette
• Hot Fudge Cheesecake Brownies from Cookaholic Wife
• Kahlua Chocolate Cake from Making Miracles
• Marshmallow Turtle Bars from Food Lust People Love
• Nutty Chocolate Fudge from Basic N Delicious
• Queen Anne Squares from Tara's Multicultural Table
• Simple Chocolate Cake from Passion Kneaded
• Slow Cooker Chicken Mole from Caroline's Cooking
• Triple Chocolate and Cream Trifle from Fearlessly Creative Mammas

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out here.

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Brown Sugar Bacon Cookies #CreativeCookieExchange

A perfect blend of savory and sweet, the hint of smoky saltiness in these brown Sugar Bacon Cookie complements the dark rich flavor of the brown sugar. But make no mistake, Brown Sugar Bacon Cookies are totally drop sugar cookies, baked to be enjoyed with a cold glass of milk.



If you’ve heard me say it once, you’ve heard me say it a thousand times. I love bacon. Also, I’m not much of a sweet eater. That doesn’t stop me making sweet recipes, of course. I have a core group of tasters that are always ready and willing to eat whatever I bring round or send to the office with my husband. If the goods get eaten, I’m happy.

I did bring some of these cookies out for a test run and I got a few skeptical looks when I said brown sugar AND bacon. It was a mixed crowd of thumbs up and down. But, you know what? I truly didn’t mind. I have since eaten the balance of that dozen singlehandedly. I think they are amazing.

Ingredients - for 3 dozen cookies
3 cups or 375g all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup or 170g unsalted butter, softened
1/4 cup or 60g strained bacon fat (see instructions below)
1 1/2 cups packed or 300g dark brown sugar
2 eggs
1 tablespoon bourbon
15 slices thin cut bacon, fried till crispy, then drained - 3/4 cup chopped bacon or 75g

To strain bacon fat, pull a paper towel apart so you have only one-ply.
Line a metal strainer with the paper towel and place the strainer into the top of a funnel, with the funnel in a sealable jar. You will need to prop the strainer handle up on something sturdy to get it balance securely.
Pour your warm (not hot!) bacon grease into the paper-lined strainer a little at a time, scraping your frying pan to get every bit of grease out. Leave to drain completely.
All of the browned bits stay in the paper towel and the bacon grease in the jar is clean, almost white.
This bacon fat keeps in the refrigerator, covered, for months. This works with beef or lamb drippings too, if you want to make your own tallow.

Method
With beaters or with your stand mixer, beat the butter, bacon fat and brown sugar together until fluffy.

Butter on the left. Strained bacon fat on the right.

Add the eggs, one at a time, beating well between additions.

Add in the bourbon and mix again.

Turn the mixer off and sift the flour, soda and salt together into the bowl. Turn the mixer on sloooooowly to mix in the dry ingredients. Keep mixing until all is incorporated, scraping the sides of the bowl down once or twice.

Reserve about 1/3 of the bacon pieces for poking into the top of each cookie, and stir the rest into the cookie dough.

Cover the bowl with cling film and chill the dough for 30 minutes.

Before you are ready to bake, preheat your oven to 350°F or 180° and line your cookie sheet with baking parchment or a silicone liner.

Use a tablespoon or a cookie scoop to drop small balls of cookie dough a good distance apart to allow room for spreading.

Top each scoop with a couple of pieces of bacon and use a fork to just flatten the balls.

Bake in your preheated oven for 12-14 minutes or until the cookies are slightly browned around the edges. If your oven heats unevenly, you might want to turn the pan around halfway through.

Remove from the oven and cool on a wire rack. Repeat until all the brown sugar bacon cookies are baked.

Enjoy!

This month my Creative Cookie Exchange group is making drop cookies, which are exactly what they sound like. Drop cookies are made by dropping the dough on to a baking pan with a spoon or scoop and they are probably one of the easiest types of cookie to make. No fancy rolling or forming or slicing necessary. Drop cookies are usually pretty rustic looking too, especially if you are using a tablespoon.

Many thanks to our Creative Cookie Exchange member Holly from A Baker's House who handled our behind the scenes work this month. Check out all the lovely drop cookies we’ve been baking!

• Banana Walnut Cookies by Upstate Ramblings
• Brown Sugar Bacon Cookies by Food Lust People Love
• Chocolate Chip Cookies with Thyme Infused Browned Butter by The Spiced Life
• Chocolate-Toffee Crinkle Cookies by Karen's Kitchen Stories
• Morning Glory Breakfast Cookies by A Shaggy Dough Story
• Old Fashioned Soft and Chewy Oatmeal Cookies by Oven Delights
• Peanut Butter and Banana Cookies by 2 Cookin Mamas
• Peanut Butter Graham Cookies (with Tallow!) by What Smells so Good?
• Pumpkin Spice Mocha Crinkle Cookies by All That's Left Are The Crumbs
• Reese's Pieces Cookies by A Baker's House
• Salted Caramel Nutella Cookies by Hezzi-D's Books and Cooks

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!

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