With Sprinkles on Top

The 12 Days of Christmas begins today on With Sprinkles on Top! A few years ago I posted a recipe each day for the first twelve days of December. Last year I didn’t have time (thanks, law school). But this year, due to some better planning (like making some of these treats back in September…), December will be filled with goodies on this blog.

I’m kicking things off with this recipe for Sno-Cap cookies. Sno-Caps are one of my favorite candies. Well, I love all nonpareils, really. Sno-Caps are my go-to treat at the movie theater and I love that they feature dark chocolate.

These cookies would be great for a cookie exchange — as they a just a little twist on the classic chocolate chip cookies. And, come on, Sno-Caps are adorable and look like winter. :) Check back tomorrow for another recipe!

Sno-Cap Cookies
Recipe source: Sally’s Baking Addiction
Print Recipe

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup Sno-Caps (Walgreens is a great place to find them)

1. Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed.
3. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Dough will be thick and sticky. Chill for at least 30 minutes (or up to 3 days).
4. Preheat oven to 350F.
5. Drop balls of dough onto cookie sheet (about 1.5 Tablespoons of dough per cookie) OR used a standard-sized cookie scoop. Press a few chocolate chips onto the tops of cookies for looks, if desired.
6. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT bake them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack. Cookies remain fresh in an airtight container for up to 7 days.

Makes 2-3 dozen cookies.

Happy Thanksgiving! I love this holiday and the time I get to spend with my family. One of the things I am thankful for is all of you – who read this blog, leave comments, and e-mail me with compliments and questions. You all inspire me to keep baking, decorating, and blogging – and I’m forever grateful. I hope you have a happy, safe, and healthy holiday with your family and friends. <3

[ps: these cookies were inspired by a photo I found on Pinterest, but the source link was dead; I’d love to give credit where credit is due, but I can’t!]

I LOVE BAY BAKERY! Does that adequately convey my enthusiasm? Cause man oh man, I love this place.

• Their cookies have the most magical icing. I can’t even figure out what it’s made out of or what the secret is, but it’s to-die-for. Bay Bakery’s cookies are my absolute favorite. Obviously, given the design of the cookies above, these were bought back in October (whoops – didn’t get around blogging about them until now). They do seasonal cut-out cookies and they’re always adorable.
• Though not pictured, I also love their cakes. They made my mom’s 60th birthday cake (lemon poppyseed) and it was fabulous.
• When I visited back in October, I also tried some of their cupcakes — which were also amazing (I sound like a broken record…). I tried a chocolate + vanilla icing, raspberry, key lime, and one that was just a chocolate extravaganza. They were all great — even the key lime which was topped with evil coconut. ;)
• Another plus to Bay Bakery? It’s located in the adorable Whitefish Bay. Whitefish Bay is just north of Milwaukee and it’s filled with cute shops, restaurants, and the classiest Dunkin Donuts in all of Milwaukee (hey… I have my priorities…)
• Please visit if you ever get the chance!

Raise your hand if you are still working through your extra Halloween candy! I certainly am. And I can’t just have it sitting around otherwise I’ll eat it all. Butterfingers are one of my favorites. Love the flavor, love the faux chocolate they are coated with, and love the fact that they’ll always remind me of Bart Simpson. I found a great (and very simple!) recipe to help me get rid of these extra candy bars. Hope you enjoy!

Butterfinger Cookies
Recipe source: Sally’s Baking Addiction
Print Recipe

1 and 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) salted butter, softened
1 large egg
8 fun sized Butterfinger candy bars, chopped

1. Preheat oven to 375F degrees.
2. Combine flour, baking soda, and salt in small bowl and set aside.
3. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined.
4. Gradually beat in flour mixture. Stir in Butterfinger pieces by hand. The dough will be very thick.
5. Drop by slightly rounded tablespoonfuls onto a parchment-lined baking sheet. Bake for 10-12 minutes or until slightly browned. Allow to cool completely.

My best friend Bethany came to visit me in Milwaukee last month. We did all things tourist – Milwaukee Art Museum, Harley Davidson Museum, Milwaukee Public Market, the Third Ward, the list goes on. We stopped at the Milwaukee Cupcake Company for lunch one day. Yes, for lunch. Stop judging. ;) Here are my thoughts on this delicious local bakery:

• Located in the Third Ward, one of my favorite neighborhoods.
• The bakery is situated in the lobby of an old building – and the building has other tenants, so it’s not a free-standing bakery.
• The varieties we tried: carrot cake, raspberry white chocolate, pink champagne, salted caramel, classic vanilla, and tuxedo. They do flavors of the week, so if you live in the area, check their website before you visit to find out what the treat of the week is :)
• The tuxedo cupcake was my favorite (because it involves so much chocolate, duh). It was just to-die-for.
• I also loved the carrot cake cupcake. This is surprising, as I usually hate carrot cake anything!
• The salted caramel was super, super sweet – which made it just ehhhh for me.
• The raspberry white chocolate and vanilla were classics — and they were just alright. Nothing great, nothing bad, just a cupcake.
• And my least favorite: the pink champagne. I just didn’t like it.
• So I adored two of the six! Not bad.
• The Milwaukee Cupcake Company is lovely — their cupcakes are moist and flavorful. Just find a flavor you love! (I’ll be stopping back for another tuxedo cupcake one of these days)

Note: I am not being paid to review this bakery, nor am I affiliated with it. I just really like trying local bakeries and treats.

PS: This bakery is now closed permanently. :(