Welcome back to Wake Up Wednesdays!! As a BIG thank you for all of you linking up every week, your hosts have a special giveaway just for you!!
With the holidays in full swing, it’s time for a Wake Up Wednesdays linker to get a little present from us. Last month, I was lucky to meet Ree Drummond, The Pioneer Woman. She’s a blogger and has her own show on The Food Network! Ree has out a new cookbook – A Year of Holidays. I have one signed copy to giveaway to one of our loyal linkers! All you need to do is link up. We’ll draw a number and that blogger will win the signed book! I will alert the winner by commenting on their blog post they linked up on Monday, December 16th. The winner will have 48 hours to get me their address. Good luck to all of you!!
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On to the features!!
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Did you know you can make toffee with Saltine crackers? Well, you can, and with a mix of brown sugar, Biscoff, and white chocolate, this easy sweet treat is absolutely phenomenal!
Okay, so if you haven’t made Saltine toffee before, you’re probably wondering how on earth this stuff works – and tastes. I spotted it last year on Sally’s blog, and I trust her 100 percent, so I knew it would be great. I made her chocolate and peanut butter version for Christmas Eve, and almost ran out of the stuff before the tray made it to my mom’s house.
It’s sticky and chewy and not skinny-jean friendly, but it’s totally worth it. Trust me on this.
The undersides of the crackers are coated with a caramelized glaze of butter and brown sugar…
…with the salty crackers sandwiched between the toffee and the mixture of melted white chocolate and Biscoff.
This is decadence at its finest, and I’m totally on board with it.
I’ve also heard this treat referred to as “Christmas Crack” – primarily because it’s made with crackers…but also because it’s nearly impossible to stop eating it.
- 1 sleeve saltine crackers (about 40 crackers)
- 1 cup light brown sugar
- 1 cup (2 sticks) butter
- 6 tablespoons Biscoff
- 2 cups white chocolate chips
- sprinkles, optional
- Preheat oven to 400 degrees and arrange rack in the center position.
- Line a baking sheet with parchment paper or a Silpat. Arrange crackers evenly on your baking sheet, leaving a bit of space in between each cracker. I was able to fit 5 rows of 8 crackers on my sheet.
- Combine butter and brown sugar in a saucepan over medium-high heat, stirring constantly until melted. Allow mixture to come to a boil for 3 minutes without stirring. Pour the hot mixture over your crackers and bake for 5 minutes.
- While your crackers are in the oven, melt the Biscoff in a small saucepan or in a microwave safe bowl. Remove the toffee from the oven and spread the melted Biscoff over the top. Quickly sprinkle with chocolate chips, and return to the oven for 1 more minute.
- Remove from oven and use a spatula to gently smooth out the Biscoff and white chocolate mixture. Place in the freezer for one hour to set. Break into pieces to gift or enjoy yourself.
- Keep airtight in refrigerator or at room temperature for 10 to 14 days.
recipe adapted from Sally's Baking Addiction
Happy Friday, everyone!
Are you done with your holiday shopping? Or are you still panicking about how much you still have left to do? Either way, you probably wouldn’t turn down some extra cash, right? Say, oh–$500 smackeroos?
Guess what? I’ve partnered with some really awesome gals to offer one of YOU a $500 Visa gift card so that you can get your shopping finished. Or you know, just buy something extra special for yourself.
Make sure you stop by and check out all of their blogs, because these gals? Cook up some really awesome stuff!
How to enter:
Enter via the Rafflecopter form below. Sometimes the form takes a few minutes to load. You will need to login to the Rafflecopter form using your email address. Be sure to use an email address you check often, as that is how you will be notified if you win.
Open to U.S. residents only. You must be 18 years or older to enter. Giveaway runs through December 14, 2013. Winner will be notified via email within 48 hours of the end of the giveaway and has 48 hours to respond to said email or a new winner will be chosen.
Hi! My name is Sue, of Munchkin Munchies, and I am so happy to be here with Ashley today on her fabulous blog! I’m sharing this cookie recipe today as part of a Virtual Christmas Cookie Exchange, organized by Liz of Hoosier Homemade and Becca of Crumbs and Chaos.
- 1/2 cup shortening
- 1/2 butter
- 1 1/2 cup brown sugar
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. ginger
- 1/4 tsp. cloves
- 1/3 cup molasses
- 2 eggs
- 3 1/2 cup all-purpose flour
- 1/2 cup granulated sugar (for coating)
- 1 cup gingerbread m&m’s
- In a stand mixer, cream together butter, shortening and brown sugar.
- Add each of the spices and mix.
- Add the molasses and the eggs and mix well.
- Add the flour and mix well.
- Add the m&m’s and mix on low until incorporated.
- Using a tablespoon, scoop out the dough and place on cookie sheet, an inch apart.
- Bake at 375 degrees for about 10 minutes, until golden brown.
I hope you enjoy these fun, festive and tasty cookies!