Polka Dot Biscoff Sandwich Cookies

Posted on May 15, 2013 by Chandra@The Plaid and Paisley Kitchen

Have you tried Biscoff spread yet? Chances are if you are a blogger you buy this stuff by the case! If you have never tried it, I am telling you to get up, get in your car, drive to the store and buy some right this minute!!!! This stuff is like crack for Soccer Mom’s! Biscoff Cookies are the only reason that I would choose to fly Delta. They are seriously that good! These little gems came to life when I made the Polka Dot Cookies and then I saw my jar just staring at me {you see I eat the stuff by the spoonful} and I thought ‘Oh My! Yes oh yes this needs to happen!’ A match made in heaven!

Can you just see that luscious creamy dreamy spread oozing out of the middle of those two decadent chocolate cookies? Speaking of these cookies, these are the richest densest chocolatey cookies that you will ever eat! The trick? These are cookies that used to be brownies. Yep you read that right. A Brownie turned Cookie! Toss in the white chocolate chips for your polka dots and you are in some serious cookie business.

Everyone knows by now that I am Mad for Plaid, but I also have a huge Love affair with Polka Dots. My office at work is full of them and growing! I have dresses, pants, sweaters, tops, pillows, office supplies….. just tons and tons of Polka Dots mixed in with all the Plaid! So when I stumbled across this recipe in one of my Southern Living at Home cookbooks there was no choice these HAD to be made! Adding the Biscoff Spread well that was just the best idea I have had in ages!

See that bite taken right there? That is a bite of the most divine cookie that used to be a brownie!

Polka Dot Biscoff Sandwich Cookies

Ingredients

1 box of fudge brownie mix
1/2 cup vegetable oil
2 large eggs lightly beaten
1 cup white chocolate chips
1 jar Biscoff Spread

Instructions

preheat oven to 350
line baking sheets with parchment paper
combine brownie mix, oil, eggs and stir well
fold in the chocolate chips
drop rounded spoonfuls of batter on the prepared sheets
bake for 8 min
let cool on pan 2 min then transfer to a wire rack
once cool spread a generous amount on one cookie bottom and top with another
Enjoy!

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Chocolate Cherries Cookies

Summer Striped Fruit Tart

Striped Summer Fruit Tart

Posted on April 23, 2013 by Chandra@The Plaid and Paisley Kitchen

When you make Lemon Curd, you must make a tart to eat it with. This is a rule in life, really it is. I love Tarts! I make sweet and savory ones and I just adore them all. I was so happy that I used my new tart pan for this one and it was so pretty that I just had to leave it in the pan for the pictures! This is a wonderfully simple tart to make. The presentation is gorgeous so you can take it anywhere to show off how talented you are in the kitchen. Just think how all your co-workers, or committee members will ooh and ahh over the delightfulness and beauty of your tart. You will be showered with praise! Really how could you not want to dive right in and eat every luscious bite of this?

Be sure to use the freshest berries available. Fresh quality ingredients really make a difference. The types of fruit that you can use are endless. One of my favorite combinations is green and red grapes and kiwi. For this tart I wanted bright big bold colors to help welcome Spring into Kansas City! When it rains, and it’s raining a lot, I keep telling myself not to complain it could be snow!!! When you take a bite of this all you will think about is soft summer breezes and sun filled days. When you are laying your fruit down on the tart think of interesting patterns. If you use a round tart pan make a spiral pattern. The only trick to a tart is making sure that you have created something that is visually appealing. Get Creative and have fun with it! Here’s a closer look at my choice in a pattern.

The beauty of this tart is it’s simplicity. A simple shortbread crust, luscious Lemon Curd, and fresh berries. What more do you need?

Striped Summer Fruit Tart

The amount of dough you need will depend on the size of your tart pan. This batch will fill and 8x4 tart pan. If you have left over dough just make cookies with the extra.

Ingredients

1 batch of Lemon Curd lemoncurd
1 pint each of Strawberries and Blackberries
1 cup butter softened (2 sticks)
1/4 cup plus 2 tbs Powdered Sugar
1/4 cup firmly packed brown sugar
2 cups AP Flour

Instructions

Prepare Lemon curdLemon Curd or use store bought
Preheat Oven to 325
grease your tart pan with butter not cooking spray
in a mixing bowl cream your sugars and butter until fluffy
slowly add the flour and mix till combined and dough forms
press dough evenly in bottom and up sides of tart pan
prick bottom with a fork
bake for 20 min
take out of oven and cool completely
spread the Lemon Curd evenly across bottom of tart
layer your fruit in an appealing way
Enjoy!

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Here are some more recipes that you may enjoy:

Meyer Lemon Lemon Curd

Shortbread Hearts

Bunny Tail Lemon Cookies

Posted on March 19, 2013 by Chandra@The Plaid and Paisley Kitchen

You can not tell that Spring is right around the corner here in Kansas City. There is the absence of one major player. THE SUN! It must be on vacation in the Caribbean because it is not hanging out in the skies around here! The only time I see sun is when I am stuck at work. There is one thing a food blogger needs more than quality ingredients for her food and that is the SUN for her photographs! Well sun or no sun these cookies are amazing tasting! Even if you can’t tell by the photo’s when you take a bite of these it feels like the whole sun is pouring sunshine right down on you. The Lemon is so happy tasting! Yes I said Happy Tasting. Happy is exactly how you are going to feel with these. The cute little pink feet and that funny little tail all surround with a cooking bursting with Spring and Lemon.

You can have such a fun and great time making these with the kiddo’s! A super fun Spring or Easter Cookie. Just think of all the fun your kiddies will have trying to grab up the cookies before they “Hop” away! By “hopping” I mean jumping into the mouth of anyone standing near them! These are some of the most fun cookies I have made in a while and definitely the easiest! A box cake, M&M’s, and a tube of premade frosting. That’s it. Seriously Simple. Seriously fun. Seriously tasty!

Bunny Tail Lemon Cookies

24 cookies

Bunny Tail Lemon Cookies

This is an original The Plaid and Paisley Kitchen recipe

Ingredients

1 box lemon flavored cake mix
24 yellow peanut M&M's
24 pink dark chocolate M&M's
1 tube ready to use white frosting
1/2 cup vegetable oil
2 eggs
powdered sugar for rolling and dusting

Instructions

preheat oven to 350
in a mixing bowl combine the cake mix oil and eggs
make 1 tbs sized balls and roll in the powdered sugar
place on a prepared cookie sheet and back for 9-11 min
remove from and place on a wire rack to cool
once cool use the ready to use frosting to draw the outline of the feet and place a dab of frosting on the pink M&M's and place inside the feet outline
put a dab of the frosting on the Yellow Peanut M&M and place the tail
dust powdered sugar to give the cookie a more "fuzzy" look
Have fun with your cookies!

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Chocolate Cherries Cookies

Posted on February 14, 2013 by Chandra@The Plaid and Paisley Kitchen

Now you may be wondering if that is a typo in the title. Shouldn’t I mean Chocolate Cherry Cookies? Well normally that would be correct, but this little darling of a cookie is made with Chocolate Cherries!! Who even knew that such a delicacy existed?! I bought these quite a while ago and they made it to the back of the pantry, where many an ingredient has gone to die or never be seen again. You all know what I am talking about. Then Sheryl over at Lady Behind the Curtain announced her dessert blog hop and the challenge was chocolate and cherry, DING went the light bulb and I knew I had to dig these beauties out of hibernation. Oh boy am I glad that I did! These cookies are so dense and moist and wow that cherry on top takes it over the edge.

The pudding cookie was all the rage during the Holidays and everyone I saw I want to jump into the screen and gobble up. I am kind of a type A person and when I make a list I really don’t deviate from it. So I already had my Holiday Goodie Baking list made and sadly pudding cookies were not on it. But oh I am so glad that I did get around to making these. Have you ever had a pudding cookie? You are in for quite a treat! Especially if you make these little gems.

Now you may be wondering where on earth did I find Chocolate flavored Cherries? In the strangest of all places. The Booze isle! There they are sitting right amongst the pearl onions and maraschino cherries are Chocolate Cherries. Turns out a lot of places carry them. I don’t know how I missed those as I am a huge Chocolate Martini fan. Guess what is going to grace the top of my next cocktail? So I am really hoping that your grocery or liquor store has them for you. If not Maraschino Cherries will be just as tasty!

Chocolate Cherries Cookies

Ingredients

3/4 cup butter room temp
3/4 cup brown sugar packed
1 3.4 oz package of chocolate pudding (I used sugar free)
2 eggs
1 tsp vanilla
1 tbs juice from the cherry jar
1 tsp baking SODA
2 and 1/4 cups AP flour

Instructions

preheat oven to 350
in a mixer cream sugar and butter
add eggs and pudding
slowly add in the flour and baking SODA
once dough comes together no chilling is needed
make 1 tbs sized balls and place on a prepared cookie sheet
bake for 9 min
when the cookies come out of the oven you may have to use the back of a spoon to make a place for the cherry
place the cherry on the cookie while it is still very warm
cool on a wire rack and then
ENJOY!

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Blondie Lolly Pops

Posted on February 1, 2013 by Chandra@The Plaid and Paisley Kitchen

It’s Full On Pink Week here at the P and P Kitchen! I told you this was my favorite Color of All Time! This whole week has been dedicated to That Special Day of Love. I have heard all the Debbie Downers saying, “oh we don’t make Valentine’s a special day”, “I don’t like flowers and chocolate” {what?!!! she’s crazy} , “We are romantic all the time anyway.” PL-EASE! Men are not known for being spontaneous and romantic and I bet ladies every time you have a date night YOU are the one planing the date. {I also bet this includes Birthday’s and Anniversary’s} After thirteen years of marriage the ole boy needs a little shove in the Romance Department. So Bring On the Valentine’s Day Date Night! And if you still say you have a man that does all these grand gestures and romances you all the time. HOLD ON TO HIM!!! Because Deary you are in the minority. {or a newly wed and I don’t want to be the one to tell that does not last} So for those of us who are still hopeless romantics and hold on to the idea that Valentine’s Day is something special this weeks treats are dedicated to you!

Today’s delectable tid bit is a sweet joy to behold! A lovely Blondie Lolly Pop. So dense and cakey dipped in luscious white chocolate and dressed up to party in fun toppings. Purple and Pink Sugar, Cute little Heart Sprinkles, and you can’t have Valentine’s Day with out Conversation Hearts!

These are a snap to whip up and make any Valentine’s Party just a bit more sweet and festive. Just think how sweet your boss would be to you after you gave them a Lolly Pop this bright and tasty? You will earn those extra bonus points that just might get you the raise you have been hoping for…… I mean who could resist such a pretty Lolly Pop as this?

The great thing about these Lolly Pops is that you can custom them to any holiday or occasion. You are only limited by your imagination. And in my case that gives us a long way to go. So go ahead and brighten your hearts desires day just a little bit. The kid in us all still loves a good Lolly Pop and this one has all the love baked right in it!

Blondie Lolly Pops

Ingredients

2 cups brown sugar not packed
3/4 cup unsalted butter
3 large eggs
2 and 3/4 cups AP flour
2 1/2 teaspoons baking powder
1/2 tsp salt
2 tsp vanilla
Candi Quick Melting White Chocolate
Assorted Sprinkles

Instructions

pre heat oven to 350
in a sauce pan melt the brown sugar and butter over medium heat
remove and let cool about 5 minutes
add the eggs in one at time whisking quickly till each is incorporated before adding the next egg
pour into a mixing bowl with the paddle attachment and add the vanilla, salt and baking powder
slowly add the flour in and mix until all is combined
spray a 9x13 baking dish with non stick spray
pour in the batter
bake at 350 for 25 min

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Skinny Chocolate Chip Cookies

Posted on January 18, 2013 by Chandra@The Plaid and Paisley Kitchen

I am finding better ways to feed that sweet tooth and sugar addiction of mine! I am out of control! Last night I came home from work and I was dying for cookies! My husband calls me the cookie monster and he is not that wrong. It’s a shame they don’t have Cookies Anonymous I would fit right in. Luckily one of my dear co-workers gave me the nicest cookie cookbook for a hostess gift from the Company Holiday Party. In the cookbook was just the ticket I needed to balance my sweet tooth and keep me on track. Chocolate Chip cookies with half the fat and sugar! Yippee!! You are going to love these and you will thank my co-worker for this cookbook also! No kidding when you eat these you can not tell that they are missing anything. The recipe cut the amount of sugar, flour and fat by replacing some flour with oats and switching out the butter for margarine. Just take a look at the result!

There really is no big secret to reveal with this recipe. It is straightforward and easy as 1-2-3. I do have one little confession to make…… I used real butter. I just can not bring myself to use margarine So mine are not as low fat as what they should be, but just by cutting out half the sugar and flour makes a big difference in the waist line. Unless you pull a midnight binge fest like I am prone to do. Then maybe not so much…. If you decide to use the margarine the only difference you should find is that your cookie may spread out a little farther, so my suggestion to you would be to chill the dough before baking it. Other than that you have the perfect lightened up skinny chocolate chip cookie!

So when the urge hits you to bake up a cookie and have a sugar free for all. {Don’t judge I am know to do this!} Whip up a batch of these cookies. They will totally satisfy your need for sugar, chocolate, and cookies without setting you back to the beginning of your diet or force you to work out for 30 min more. I do have to warn you though, these are so good that you may be tempted to eat the whole batch in one sitting!

Skinny Chocolate Chip Cookies

Approx 3 dozen cookies

Skinny Chocolate Chip Cookies

This recipe is adapted from Good Housekeeping Christmas Cookies!

Ingredients

1/2 cup of packed brown sugar
1/2 cup of sugar
1/2 cup {one stick} of margarine (I used butter)
1 large egg
1 large egg white
2 tsp vanilla extract
1 and 1/4 cups AP Flour
1 tsp of BAKING SODA (be sure to NOT use baking powder)
2 tsp corn starch
pinch kosher salt
2 and 1/2 cups quick cook Oats
1 cup Chocolate Chips

Instructions

Cream the margarine and the sugars in a mixing bowl
add the egg and the egg white and the vanilla
mix in the salt, Baking SODA, and cornstarch
slowly mix in the flour
then the oats and chocolate chips
If you have used the margarine over butter chill for 30 min
pre heat oven to 350
on prepared cookie sheets {Sil Pat or Parchment Paper}
scoop even sized balls of dough leaving approx 1 -1 1/2 inches in between
bake for 10 min
cool on pan 1 min then transfer to cooling rack
These cookies will last 5-7 days in an air tight container

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Cinnamon White Chocolate Oatmeal Cookies

Posted on January 9, 2013 by Chandra@The Plaid and Paisley Kitchen

I really just can not let go of my cookie obsession now that the holiday’s are over! I realize that I have gained 5 pounds and that my sugar cravings are out of control but really it is winter and my body is just responding to its primordial need to beef up to survive through the harsh barren season of winter. Yeah right it is hardly barren in this house! I should let us go hungry for a bit, trust me it won’t hurt any of us! So if you are like me and part of you is glad that the frenzy of the holiday’s are over but you are still jonesing for some cookies then I highly recommend making these!

These are soft and chewy and they have just a bit of spice to them with the cinnamon chips. The Oatmeal makes them health food right? (I wish) The dough comes together nicely and they bake up really well. This is basically a Chocolate Chip Cookie Dough Recipe that I used and just replaced some of the mix in’s and cut back on the flour for the Oats.Just like most cookies the hardest part is waiting for them to come out of the oven to eat! I use either a parchment paper lined jelly roll pan or a Sil Pat on my cookie sheets to ensure even and perfect non stick baking every time. You can ask any baker or blogger this is a MUST for any baking but especially cookies! I made two batches of these and do you know that they are both gone? The 20 year old sat and ate a whole container of them for lunch yesterday!!! So now I am going to have to come up with something else to ease my cookie craving! Well at least I have these pictures to drool over and maybe that will motivate me to bake something else up for you!

Cinnamon White Chocolate Oatmeal Cookies

Approx 3 dozen cookies

Cinnamon White Chocolate Oatmeal Cookies

These will keep in a air tight container for 5 days if you can keep them that long!

Ingredients

1 cup of softened unsalted butter
1 cup packed brown sugar
1/3 cup sugar
2 eggs
1 and 1/2 tsp vanilla
1 and 1/2 AP flour
1 tsp baking SODA (I am famous for having to start over for using soda when I needed powder and vice versa!)
pinch of kosher salt
2 and 1/2 cups Oats (quick or steel cut I used quick)
1 cup cinnamon chips
1 cup white chocolate chips

Instructions

Pre heat oven to 350 and prepare your baking sheets
Cream the butter and sugars in a mixing bowl til light and fluffy
add eggs one at a time and incorporating fully
add the salt and baking SODA
slowly add the flour and mix till combined
then add the oats mix till combined
fold in the cinnamon and white chips
using a cookie scoop or a tablespoon place evenly shaped rounds of dough on the cookie sheets about 1 and 1/2 inches apart
bake for 11 min
place pan on top of cooling rack for 2 min then transfer cookies to the cooling rack to finish. They will firm up and keep a nice crisp bottom and soft insides
repeat until all cookies are made!

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Winter Holly Berry Cookies

Posted on December 29, 2012 by Chandra@The Plaid and Paisley Kitchen

I hope that everyone had a wonderful Christmas Holiday last week! It was crazy busy and crazy fun here around the P and P Kitchen. My Sister in Law came to celebrate with us and we had a great time! It was funny nothing I had planned worked out, not ONE darned thing! I wanted to see the Nutcracker on Christmas Eve, the last performance was the 23rd and all sold out. Ok then let’s try the Christmas Carol, sold out. Fine let’s go wine tasting earlier in the day on Christmas Eve. Great! Sounds like a fun time, can’t wait! So we all pile up in the car, drive ALL the way out there. Not a car in the parking lot. But Wait… the Lights are on. Maybe the staff parks in the back? It is Christmas Eve after all they just not might be very busy at 2 in the afternoon. Let’s go in and check it out!

Hello? Hello? The lights are on. The Radio is playing Christmas Music. There are a few dirty wine glasses on the back of the bar. Oh they must be in the bathroom or the storage room, they’ll be here in a minute. Now I need to give you some background on on the location. It is a HUGE Stone structure built just before the turn of the last century. (The 1900′s) It has been a home, a lodge for a secret society, an orphanage, an insane asylum and a retirement home that ended badly in a fire. It has been on the Travel Channel s Most Haunted and Ghost Busters has filmed there. So what was supposed to be a nice relaxing wine tasting Christmas Eve event is quickly turning creepy.

We wandered around the first floor, that is open to the public. We started to let our imaginations wander to strange and dark places. Which in my case is very easy to do. I watch a lot of Criminal Minds, and American Horror Story and the such….. I got up enough nerve to go around behind the bar to look at the date on the receipts. They were from TWO days ago! Why were lights on, the music on and the doors open if no one had been there for 2 days?! We hightailed it out of there lickity split!

Then later that night I wanted to make hot chocolate and go to Lights in The Park. The wait at the Restaurant was so long that by the time we finished eating the park had already closed for the night. So in short not one planned thing happened. But you know what? This Type A, Control Freak, Must Schedule every minute of the day’s activities kind of gal didn’t really care. We all still had such a wonderful time and we were surrounded by so much love that it didn’t matter. All that mattered was that Steve and I have a wonderful Marriage that Steven Jr knew that he was with parents that love him and that my Sister in Law was with loved ones who only get to see her once a year. We all have family spread all over the country. I have my parents in Texas my sister in Tennessee, my Cousins in Illinois, the rest of Steve’s family in Connecticut. I hope that you keep all your loved ones close as you can and that the Holiday’s were as special for you as they were for us!

Winter Holly Berry Cookies

I used to make these each year with my Grandma Schmidt. We made them at Christmas time but Holly Berries bloom all through the winter. You can make these in February to help stave off the winter blahs and infuse some fun and color!

Ingredients

1 stick of unsalted butter
4 cups mini marshmallows
6 cups cornflakes
green gel food coloring
cinnamon candies or royal icing tinted red (this is what I used on the cookies pictured)

Instructions

spread out wak paper
in a large sauce pan melt the butter then add the marshmallows over medium low heat
when the marshmallows are melted add in the green food coloring until desired color is achieved
take off the heat and mix in the cornflakes till all is combined and the cornflakes are completely covered.
working quickly take small clumps of the cornflakes and form into a little holly leaf pattern
place 3 cinnamon candies on each cookie or pipe 3 berries on each cookie
let sit and cool and set up
carefully peel up from wax paper and eat!

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Cake Mix Kiss Cookies

Posted on December 14, 2012 by Chandra@The Plaid and Paisley Kitchen

I am in love with anything that makes my life easier and that tastes great! When I am pressed for time and/or stressed out yet I still need to get a sweet treat baked up I throw together a batch of cake mix cookies. So easy and so very tasty! They are moist and fluffy and can take on the most delicious flavors. Any combination that you can think of you can throw in the batter. You know what makes any cookie taste better? You Guessed it! Chocolate Candy! Not just any candy mind you but Hershey’s Kisses! Really who couldn’t use a little Chocolate Kiss in their lives? I mean look at these guys!

For these two batches I used Peppermint and Cherry Cordial. Can I tell you that the Cherry Kisses were like an explosion of Joy in my Mouth! (I Know that sounds kinky) Just amazingly good! One Suggestion Hershey’s Dark Chocolate Cherry Cordial! Ooooh Yeah Baby!

Sally over at Sally’s Baking Addiction gave this great tip to add a touch of corn starch to your cookies to help them bake up fluffy. Well I was thinking if that worked in regular cookie batter what would make Cake Batter bake up fluffier? Baking Powder of Course! So I tried a teaspoon of it and it not only worked, it worked wonderfully! So light and fluffy without being all doughy and dense. Take a look at these beauties.

I made these to give as gifts but they are quickly disappearing from the container….. Boys you know better! I guess I will have to make a second batch and maybe a third! These take like 3 min to whip up and 10 min to bake and 0 time at all for them to be gone gone gone! It’s ok really. I love to be in the kitchen baking and creating! Lately I have been up til 1 am or later working on recipes or getting posts written. Oh the things we do for our blogs. But I know that it is all worth the effort as I love knowing that you my loyal readers enjoy the things I make for you! Thank you to all of you. You are the reason that I keep pushing myself to try new things and to create a beautiful and tasty blog for you! Here are my cookies in appreciation for you!

Cake Mix Kiss Cookies

each box mix makes approx 30 cookies

Ingredients

1 box cake mix any flavor
1/2 cup vegetable oil
2 eggs
1 tsp baking powder
sugar for sanding
for the chocolate cookies I used Chocolate Cake Mix and I added 1/2 tsp cherry extract and I used Hershey's Cherry Cordial Kisses and white sugar for sanding
For the White Cookies I used Yellow Cake mix and Hershey's Peppermint Kisses and red sugar for sanding

Instructions

in a mixing bowl combine mix, eggs, oil and baking powder and any flavorings if you are using them
the batter will be thick like cookie dough and not thin like cake batter
take 1tbs of dough at time and roll into balls and coat with desired color sugar
bake on a parchment lined cookie sheet for 10 min
as SOON as they come out of the oven place one kiss in the middle of the cookie and press down slightly.
let the cookie cool and the Kiss re set before eating

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Gingerbread Egg Nog Chess Squares

Posted on December 4, 2012 by Chandra@The Plaid and Paisley Kitchen

I am really proud of myself on this recipe. This is my very first baking recipe that I completely created on my own. I am really good at creating Savory dishes with a pinch of this and a dash of that. Baking is a whole different matter! There is the need for precise measurements and all that science and chemistry…. Uhg I am a preppy girl which means I am a Humanities and Liberal Arts kinda gal. British Lit all day long, World History I dare you to try to stump me, Behavioral Psychology hello have you ever been to a Sorority house…. Narcissism abounds. You want me to work on Algorithms and conversions and what-nots…… gag me with a plaid spoon. That is not going to happen. So when I took on this daunting task of creating a baked treat to share, I used a little helping hands and my crust is a pre made gingerbread dough. Saved me a total Nuclear meltdown! That and Pillsbury Refrigerated Cookie Dough is really good. It made a perfect crust that was crisp without being hard and soft enough without being doughy.

The filling was very easy to whip up and I used my own take on the Classic Chess Pie. Growing up in Tennessee you could not go to any pot luck dinner or special occasion and not have had Chess Pie on the table. On it’s own I wasn’t the biggest fan then one year someone made Chess Brownies and I was HOOKED! I would scour any church gathering or any work pot luck to see if anyone had brought these brownies of pure heavenly delight! So it was a natural for me to incorporate that classic flavor in my creation with a Holiday Twist. The addition of Egg Nog instead of Milk and a touch of Nutmeg really give a great twist to the flavor. (I can’t write that and not think ‘Nutmeg. It makes all the difference.’ All you American H.S. A. fans know what I mean)

The last but oh so not the least element to this morsel of holiday delight is the crumble top. I know how can this get any better, Gingerbread crust, Egg Nog Chess Filling and the crumble you ask? Gingerbread Oreos! Yes you read that right Gingerbread Oreos! Nabisco must have read my last post of Oreo’s when I was lamenting that I could not get the Holiday Flavors in my area. Because there the were on the shelves all neatly stacked calling my name! I really hope that you do take the time to print, book mark, feastie list, zip list whatever it takes to make this recipe. I am so very proud of it and it is so darned good!

Gingerbread Egg Nog Chess Squares

Ingredients

1 package Pillsbury Refrigerated Gingerbread Cookie Dough
4 eggs lightly beaten
2 cups of sugar
1 tbs flour
1/2 cup butter softened
1/4 cup Egg Nod
1 tsp Vanilla
1/8 tsp nutmeg
and a small pinch of salt
6 Gingerbread Oreo's
3 heaping tbs brown sugar
4 tbs melted butter

Instructions

grease and flour a square 9 x 9 pan
take half the Gingerbread dough and roll out to approx 1/2' thick
lay in the bottom of the pan pressing down to cover the whole bottom (if you have to piece meal it together that is ok it will adhere during baking)
In a mixing bowl cream the 1/2 cup of butter and the 2 cups sugar
add in the eggs vanilla and egg nog blend til combined
stir in the nutmeg and salt
pour on top of the gingerbread
bake at 350 for 30 min
meanwhile
in a food processor pulse the Gingerbread Oreo's until they become crumbs (or put them in a baggie and whack them with a rolling pin)
in a bowl combine Oreo Crumbs and brown sugar and melted butter
remove pan from oven
take the other half of the Gingerbread dough and pull small pieces off and place dabs of dough on top of filling. Leave parts of the filling showing
sprinkle crumble mixture over the whole top
return to oven and continue to bake for 30 more min
remove and cool COMPLETELY (I left it in the fridge overnight to really set up)
cut into squares and serve!