Lovin' From the Oven

Dulce De Leche Espresso Bean Cookies and a KitchenAid Giveaway!

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This is my biggest giveaway yet… but we’ll get to that later. 🙂

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Today, I’m coming at you with not one, but TWO recipes in a post! I never really ate any dulce de leche until I started dating my DF. His grandma makes it from scratch and puts it into her alfajores (another dessert I never ate until my DF) or serves it with her homemade flan. I can’t compete with her kitchen skills, but I found an easy way to make dulce de leche at home when I can’t get homemade sweets from Abuela.

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All you need is some Eagle Brand® Sweetened Condensed Milk and a crockpot! It’s that simple. You can have freshly made dulce de leche at home with a touch of a button.

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I then took the finished dulce de leche and mixed them into my cookie dough with dark chocolate covered espresso beans to create this cookie.

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As if that wasn’t enough, I drizzled some more dulce de leche on top because you can never have enough of that stuff. Seriously. I love eating it with everything: with bread, in my coffee, on ice cream, by the spoonful…

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With my DF’s family, it’s almost guaranteed that we have dulce de leche at every big family gathering (he’s Argentinian) and I’m so grateful to be a part of it. With my family, the only dessert that we ever had for the holidays was a bûche de Noël cake. My mom lived in Paris for a couple of years and the Vietnamese culture was heavily influenced by the French… or maybe my parents just only liked bûche de Noël cakes.

Is there a particular dessert that you always have around the holidays?

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These cookies are extremely soft and full of dulce de leche flavor. The dark chocolate covered espresso beans give it a nice crunch and balance the sweet flavor with a bitter touch.

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Dulce De Leche

Ingredients

  • 1 can of Eagle Brand Sweetened Condensed Milk (you can do more at a time if you want)

Directions

  1. Take the labels off of your cans. Place your can in the slow cooker laying down on its side.
  2. Pour hot water in the slow cooker, making sure to have at least an inch of water above the can.
  3. Place lid back on and cook on slow for 8-10 hours. Do NOT open the top at any time during cooking!
  4. Once done, carefully remove the can with tongs and place in cold water. Wait until the can has cooled completely before opening, to prevent any injuries.
  5. For a firmer dulce de leche, cook for the whole 10 hours. If you like yours a little runnier (like mine), 8 hours will do.
https://lovintheoven.com/dulce-de-leche-espresso-bean-cookies/

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Dulce De Leche Espresso Bean Cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 1 1/2 dozen

Ingredients

  • 1/3 cup unsalted butter, softened
  • 1/3 cup dulce de leche
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup dark chocolate espresso beans, chopped

Directions

  1. Preheat oven to 375.
  2. Cream together the butter, dulce de leche, and both sugar.
  3. Mix in the egg and vanilla.
  4. Gradually stir in the flour, baking soda, baking powder, and salt until just combined.
  5. Mix in the chopped dark chocolate espresso beans.
  6. Drop onto baking sheet and bake for 8-9 minutes.
https://lovintheoven.com/dulce-de-leche-espresso-bean-cookies/

And now for the moment you’ve all been waiting for…. THE BIGGEST GIVEAWAY ON MY BLOG SO FAR!

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I’m giving away a BRAND NEW 4.5 Quart Tilt-Head KitchenAid Stand Mixer and Eagle Brand Sweetened Condensed Milk! There are a couple of ways to enter, as shown. The easiest way? Keep voting for my Macaroni and Cheese once a day and you’ll get two entries a day until the contest is over! This contest ends at 12AM on December 2nd, so good luck!!

a Rafflecopter giveaway

This is a sponsored post, but the opinions expressed are my own.

Snickerdoodle Cookie Cups

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Sidenote// Thank you to those that have voted for me in the mystery ingredient blogger contest! Please keep voting once a day for my macaroni and cheese here!

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Pillsbury® makes it extremely easy for hosting this holiday season. You don’t need to be a pro in order to bake for the holidays. With a little love, everything can be semi-homemade! Here is a glimpse of Pillsbury’s items on the shelves this year:

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I LOVE the dark chocolate premium cake mix. Regular chocolate just doesn’t do it for me. It also looks better with frosting since the darker color contrasts the bright frosting colors. In order to make things semi-homemade without people knowing that half of it came from a box, you can always doctor up a cake mix or use the sugar cookie mix to create something more extravagant (like roll out holiday shaped cookies or in this case, cookie cups!).

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This red frosting is truly a vibrant red. Don’t get it on your hands– it’ll stain if you leave it on! I like that I can buy the frosting pre-dyed and not have to worry about turning my counters into a hot mess. You can even be more festive by filling half of your frosting bag with green frosting and the other half with red. That way, when you pipe it, you get the best of both worlds!

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If you want to make these for a dinner party and have to transport them elsewhere, hold off on frosting them until you get to your final destination to ensure pretty, tall frosting swirls. If you don’t have a frosting bag and tip (I used a Wilton 109 to pipe these), you can always fill up a Ziploc bag and cut the corner off to pipe the frosting on. It won’t be as delicate, but it will still make an impression.

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Another way to spice up these cookie mixes is to mix some sprinkles into the batter. You get your very own Christmas Funfetti cookies!

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Snickerdoodle Cookie Cups

Ingredients

  • 1 box Pillsbury Traditional Holiday Sugar Cookie Mix
  • ingredients listed on box (butter, eggs)
  • cinnamon sugar for rolling
  • 1 can Rudolph Red Vanilla Flavored Holiday Funfetti Frosting

Directions

  1. Preheat oven to 350 degrees F.
  2. Spray a mini muffin tin with cooking spray.
  3. Prepare cookies according to package. Roll the dough into tablespoon sized balls.
  4. Roll each ball into the cinnamon sugar mix and lightly press into the muffin tin.
  5. Bake for 8-10 minutes, or until done.
  6. Let cool completely before piping on frosting and decorating with sprinkles.
https://lovintheoven.com/snickerdoodle-cookie-cups/

Disclosure: I was compensated for this post, but the opinions expressed are my own. ©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license. 

Macaroni and Cheese

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I normally don’t do this kind of thing, but I decided to give it a try for once. I entered a mystery ingredient surprise blogger (WHEW that was a mouthful!) contest and just so happened to become a finalist!! I can’t believe it!!

Please vote for my macaroni and cheese recipe here: http://www.mysteryingredientbloggershowcase.com/#vote

There’s no registering or anything like that. Simply click “vote” next to my name (Kim) and recipe! You can vote once a day for the next two weeks. Thank you so much for your support!

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They sent me a “mystery ingredient” in the mail to make something with. When I opened the brown package, I found out that it was Colman’s mustard. At first, I panicked a little bit. What on Earth am I supposed to do with mustard? My DF hates it and I only eat it on hot dogs, hamburgers, and sandwiches. Lucky for me, they sent two forms of mustard.. regular mustard and mustard powder.

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I used the mustard powder to create a simple dish: mac n’ cheese. It’s such a great comfort dish, especially during the colder months. It’s so easy to make that it’s almost embarrassing to make it from a box!

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I made a bread crumb/Cheez-It mixture to add on top for an extra layer of crunch. My DF ate 1/4 of the pan and didn’t even question the ingredients used because of how inviting the dish looked. You can’t go wrong with mac n’cheese, whether you’re six years old or sixty.

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Again, I would really loveeee if you could vote for my macaroni and cheese recipe here (and don’t be afraid to share with others!). All you have to do is click on the orange “vote now” button next to my name. 

I’m really excited about this contest so I’m sorry ahead of time if I talk about it too much. Thanks again!!!

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Macaroni And Cheese

Ingredients

  • 1 box (I used 13.25 oz) whole wheat elbows
  • 6 tablespoons butter
  • 3 1/2 tablespoons flour
  • 3/4 tsp dry mustard
  • salt and pepper, to taste
  • 2 1/4 cups milk
  • 5 cups cheddar cheese
  • 1 cup cheez-its, crushed
  • 1/2 cup bread crumbs
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper

Directions

  1. Preheat oven to 350 degrees.
  2. In a large saucepan, cool the pasta for 6-8 minutes. Drain and set aside.
  3. Using the same pan over medium-low heat, completely melt your butter. Add in the flour, dry mustard, salt, and pepper and mix well.
  4. Slowly stir in the milk and bring the temperature up to medium high until it begins to bubble. Bring the temperature back down and let simmer together for about a minute.
  5. Remove from heat and stir in 4 cups of cheddar cheese until it is completely melted. Stir in the cooked pasta until it is evenly coated in the cheese mixture. Pour the mixture into a 9x13 pan.
  6. Put the last cup of cheese on top.
  7. Now, make the topping by mixing together the cheez-its and bread crumbs. Pour evenly over the pan.
  8. Top the pan off by sprinkling paprika and cayenne pepper on top. Bake for 15-20 minutes.
https://lovintheoven.com/macaroni-and-cheese/

Also, here’s a coupon for you to use if you plan on purchase mustard anytime soon!

Colman's Mustard Coupon

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