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 bĂ»che de NoĂ«l 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 bĂ»che de NoĂ«l 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. 

Sixlets S’mores Cookies

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I am currently sitting in my hotel in Chicago, watching the dark clouds roll past my window. My phone alerted me earlier today of a “flash flood warning.” Apparently a tornado even touched down right around us. Technology is amazing sometimes. Not only did they know where I was, but they were able to send out emergency alerts straight to my pocket without me ever having to ask for it!

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I came in to Chicago last night and was gripping for dear life on the landing. The storm last night made the end of our flight quite turbulent. Our pilots did an amazing job with the landing, considering we were coming in with the landing path all the way to the right to make up for the extreme winds. I mean, we were even struck by lightning mid flight!

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Since the storm didn’t get any better today, my flight going out is delayed. I don’t have a problem with that since this is my favorite hotel that we stay at. I have no problem staying in bed all day and eating chocolate! SweetWorks sent me a generous package of all different kinds of chocolate. They have some of the best items for Christmas candy, including Foiled Solid Milk Crisp Ornaments (fill up your candy bowl on the coffee table!), Foiled Milk Santas, and Foiled Semi-Solid Milk Chocolate Nutcrackers (these would be wonderful as a stocking stuffer).

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My personal favorite are Sixlets. I remember digging through my siblings’ Halloween candy and keeping all of their Sixlets for myself since it was the the perfect chocolate snack.

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I used the Celebration Sixlets Christmas Mix to bake into these s’mores cookies. They turned out great! The pop of red and green when you bite into each one really stands out.

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The cookie itself has the graham cracker taste in every bite. It balances out the chocolate and marshmallows so it isn’t too sweet. They remain chewy for days, which is always my goal when baking. I sure do love a good, chewy cookie.

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Recipe slightly adapted from Cookies and Cups

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Sixlets S’mores Cookies

Yield: 12 cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cups dark brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup flour
  • 1/3 cup Marshmallow Bits
  • 3/4 cup Sixlets

Directions

  1. Preheat oven to 350°F.
  2. Spray a muffin top pan with cooking spray.
  3. Cream together the butter and sugar. Add in eggs and vanilla, mixing until smooth.
  4. Stir in graham cracker crumbs, baking soda and salt.
  5. Gradually add in the flour until just combined.
  6. Stir in your Marshmallow Bits and Sixlets.
  7. Fill each muffin cavity with cookie dough up to the rim, pressing down as you go.
  8. Bake for 11-12 minutes.
  9. Allow cookies to cool in pan for at least 10 minutes before removing.
https://lovintheoven.com/sixlets-smores-cookies/

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