Apple Cranberry Crisp – the easiest Thanksgiving dessert! Sliced apples and whole berry cranberry sauce topped with a crunchy oat topping.

Apple Cranberry Crisp - the easiest Thanksgiving dessert! Sliced apples and whole berry cranberry sauce topped with a crunchy oat topping.

Hi guys!

We wrapped up our last weekend of fall sports this past weekend so hopefully that means I’ll get some new recipes up now. Also? Those last 2 games were so stupid cold that I had 3 layers on and eventually wrapped myself in a blanket that I found in the back of the Jeep.

I mean, what’s the point of living in Texas if it’s going to be 27 degrees in November?

I’m not big on Thanksgiving recipes and would really like to skip right over to Christmas cookies but I do want to share this dessert that I’ve already made twice. We’re obsessed.

I make the same recipes for Thanksgiving dinner every single year but for some reason I like to try different dessert recipes. I don’t think I’ve ever made a traditional pumpkin pie. I made this last week and didn’t photograph it because I didn’t expect us to love it but it barely lasted a day in my house so I had to make it again!

Click for the full recipe


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It’s my favorite time of year! Holiday baking time, of course! I consider myself pretty lucky that I have this blog because I get to make holiday cookies all through November and December to post on here and then I get to make real holiday cookies when Christmas actually comes. I bought a couple new pairs of sweatpants last week so I am ready to get started on the holiday eating. Errr, baking.

I went to Walmart recently and found 2 packs of Land O’ Lakes butter for 7 bucks which is a pretty awesome deal. I had shortbread on the brain so I knew I needed quite a bit of butter.

I’ve said it a million times but shortbread is by far my favorite cookie. Especially this time of year because they’re so easy to make festive. You can add sprinkles like I did here or you can dip half the cookie in chocolate or add in cranberries and pistachios. I went with my go-to shortbread recipe which is super quick to throw together and the worst part is letting the dough sit overnight. It’s torture knowing you have all that goodness in the fridge!

They bake up in about 10 minutes and are absolutely delicious. If you need a quick, easy cookie to take your holiday party or get-together, this is it. It’s always a crowd faovirte and even my “I don’t like cookies!” husband loves them. My kid’s class is doing a cookie exchange instead of gifts and I’m thinking I’ll probably send these.

If you need other holiday recipe ideas, be sure to check out the Land O’ Lakes Holiday Gift Giving page. There’s also a fun Land O’Lakes Pinterest contest to win a $250 giftcard to Walmart going on – just complete the following steps to be entered.

1. Follow Land O’Lakes on Pinterest, user: LandoLakesKtchn
2. Enter your email in the form and click “Enter”
3. Pin the image to any of your Pinterest Boards
4. Visit the Holiday Treats Board and share your favorites (the CB socially board!)

1 Winner will be selected at random and they can only enter once!
Contest runs 11/25/13-1/14/14

Sprinkled Shortbread
  • 1 cup butter softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 cups flour
  • about 1 cup of sprinkles
  1. In a stand mixer fitted with the paddle attachment, beat butter until creamy. Beat in powdered sugar, vanilla. and salt until incorporated.
  2. Slowly beat in flour and beat until just combined.
  3. Divide the batter into 2 and shape each one into a thick log.
  4. Pour the sprinkles onto a flat plate and roll the log of batter through the sprinkles until they are well covered.
  5. Wrap in wax paper and allow to sit overnight in the refrigerator.
  6. The next day, preheat oven to 350F. Line 2 baking sheets with parchment paper.
  7. Remove the logs from the fridge and slice into 1/4" rounds. Place on prepared pan.
  8. Bake in preheated oven for 10 - 12 minutes or until set. You do not want them to brown.
  9. Cool on a wire rack.


Chewy Chocolate Gingerbread Cookies – chewy gingerbread cookies with gooey chocolate mixed in! Santa’s going to love these!

Chewy Chocolate Gingerbread Cookies - chewy gingerbread cookies with gooey chocolate mixed in! Santa's going to love these!

Thanks for all the kind words about my husband last week. He still isn’t home – it’s actually become pretty funny. They were ON the plane the other day and then blah blah blah happened and they had to stay. Hopefully this week! My poor, sweet 3 year old is still waiting for his birthday party that was supposed to happen 2 weeks ago! Bless his heart.

I haven’t been doing much cooking lately but I’ve been baking tons and tons of cookies. I made two batches of these last week, one for me and one for my cookie swap people! They were really delicious but I forgot to take photos of either batch so yeah.

These cookies were on my to-do list last Christmas but I just ran out of time and they never got made. I wanted to get them done early in the season this year so it wouldn’t happen again! And I’m so happy that I did. They are definitely one of my favorite cookies I’ve made this year.

I also have a list of 30 of the best Christmas cookie recipes from all my blogger friends!

Chewy Chocolate Gingerbread Cookies - chewy gingerbread cookies with gooey chocolate mixed in! Santa's going to love these!


How To Make Chewy Chocolate Gingerbread Cookies

They’re a no-fuss gingerbread cookie (meaning no rolling out the dough, no cutting into shapes, you know) with chopped chocolate mixed in so it gets all gooey and delicious and they’re perfect.

It starts by stirring together all the dry ingredients: flour, all the typical gingerbread spices, and cocoa powder. That gets set aside so you can work with the wet ingredients. 

Butter, brown sugar, and fresh grated ginger are creamed together until light and fluffy. Add molasses to get that classic gingerbread color and taste. 

And then – the interesting thing about this recipe – you dissolve baking soda in water before adding it to the wet ingredients, alternating with the dry ingredients. The baking soda gets dissolved in water so it’s already activated when you add it to the dough. 

Once the wet and dry ingredients are combined, stir in chopped chocolate and then let the dough sit until it’s easy to roll into balls. Roll the balls into granulated sugar and then bake until the cookies are set and the chocolate chunks are gooey and delicious. 

More Christmas Cookie Recipes

Chewy Chocolate Gingerbread Cookies - chewy gingerbread cookies with gooey chocolate mixed in! Santa's going to love these!

Chewy Chocolate Gingerbread Cookies
from Martha Stewart Cookies, via Tracey's Culinary Adventures
  • 7 ounces semisweet chocolate
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cocoa powder
  • 8 tablespoons 1 stick unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar packed
  • 1/2 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar
  1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.