Our Top Ten Favorite Recipes of 2014

Mrs. Fields Secrets Top Ten 2014 Mrs. Fields Secrets Top Ten 2014 2

 

One of our favorite parts of social media is sharing a fresh new recipe with you each week, prepared in a real home kitchen just like yours. As 2014 draws to a close, we took a look back at our favorite recipes from the year, some of which have turned out to be your favorite recipes too. Thanks for re-pinning, sharing, and joining our community. You’re the best part of our job at Mrs. Fields, and we look forward to a sweet new 2015 with you!

So, without further ado, our favorites from 2014:

1. Banana Bread Bread Pudding
2. Breadstick Cones
3. Butterscotch Budino Pudding
4. Cinnamon Stuffed Scones
5. Drop Sugar Cookies
6. Giant Cinnamon Roll Cake
7. Rice Pudding
8. Almond Pizzelle Cookies
9. Chewy Maple Oatmeal Cookies
10. Watermelon Pie

Did we miss your favorite? Let us know!

6 Sweet Cookie Cocktails

Mrs. Fields Secrets Cookie Cocktails

 

We can’t think of a better way to toast the new year than with a delicious cookie cocktail—your favorite cookie flavors in grownup liquid form. Explore these six delicious, decadent cocktails and raise a glass to having your cookie and your cocktail too. (Follow links to original recipes.) Cheers!

3/4 oz Partida Blanco Tequila
1 oz Peppermint Schnapps
3/4 oz Godiva Liqueur
1-1/2 oz cream
chocolate syrup and candy canes for garnish
Rim martini glass with chocolate syrup and crushed candy canes. Shake ingredients in a shaker with ice and strain into martini glass.
 

1 oz Coconut Milk
1-1/2 oz Coconut Rum
1/4 oz Licor 43
1/2 oz Partida Blanco Tequila
1/2 oz Frangelico
Combine ingredients in a shaker and shake with ice. Strain into a glass filled with ice and garnish with toasted coconut shavings on top.

 

Cinnamon Sugar (I use 3 parts sugar to one part cinnamon)
Honey
3 oz. half and half
1 oz. RumChata
1 oz. Vanilla Vodka (such as Absolut Vanilla)
½ tsp powdered sugar
Dash Cinnamon
Dip the rim of each martini glass into honey and then the cinnamon sugar. In a cocktail shaker, pour half and half, RumChata, Vanilla vodka, powdered sugar and cinnamon over ice. Shake until chilled and mixed well. Divide evenly among cinnamon sugar rimmed martini glasses and enjoy!
 

4. Gingerbread Cookie Cocktail
2 oz spiced rum
a pinch each of ground nutmeg and cloves
1/2 tsp ground cinnamon
1 teaspoon organic unsulphured blackstrap Molasses
1 tablespoon maple syrup, honey or other liquid sweetener
1/4 teaspoon freshly grated ginger (optional)
Ginger beer
Ice
Cinnamon sugar (for the rim)
Add the rum, spices, molasses, maple syrup and freshly grated ginger to a shaker with 2 ice cubes. Shake it really really well. For the sugared rim, combine the ingredients in a small plate. Dip the rim of a glass in water, then in the spiced sugar mixture. Give the shaker another shake and strain into the sugar rimmed cup, add two cubes of ice and top with ginger beer. Give a quick stir and enjoy.

 

5. Sugar Cookie Martini
1 oz vanilla vodka
1 oz amaretto
2 oz Frosted Sugar Cookie or Vanilla International Delight Coffee Creamer

If desired, coat the rim of your glass with light corn syrup and then dip the rim in sugar.
Place ice in a martini shaker, along with all ingredients. Shake and strain into prepared glass. Serve immediately.
 
6. Liquid Oreo Cocktail
Ice cubes
1 1/2 oz vodka (3 tablespoons)
1 1/2 oz Kahlua (3 tablespoons)
1 1/2 oz white creme de cacao (3 tablespoons)
1 1/2 ounces Baileys Irish Cream (3 tablespoons)
Oreo cookies, for garnish
Fill a cocktail shaker halfway with ice cubes. Add the vodka, Kahlua, creme de cacao and Baileys and shake well. Strain into 2 martini glasses. Slip an Oreo onto the side of each glass.

Recipe: Drop Sugar Cookies

Mrs. Fields Secrets Sugar Cookies

These soft and sweet sugar cookies are perfectly crave-able and do not require rolling pins, cookie cutters, or any ounce of perfectionism. Gather the family and friends in the kitchen, whip up a batch and enjoy them on a cozy Christmas Eve. Add food coloring to the frosting, if you will, or leave them snowy white. In the spirit of the holidays, we substituted the milk in the frosting for egg nog and it was a good call. Merry Christmas and happy holidays from all of us at Mrs. Fields.

Drop Sugar Cookies

1 cup butter, softened
¾ cup vegetable oil
1¼ cup sugar (plus another ¼ cup reserved)
¾ cup powdered sugar
2 tablespoons water
2 eggs
½ teaspoon baking soda
½ teaspoon cream of tarter
1 teaspsoon salt
5½ cups flour

for the frosting:
½ cup butter, softened
¾ cup sour cream
5 cups powdered sugar
1 teaspoon salt
¼ cup milk (or egg nog)
food coloring (optional)
sprinkles (optional)

Directions

Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking soda, cream of tarter, and salt, then set aside. In a large mixing bowl, cream together butter, vegetable oil, sugar, powdered sugar, and water. Add in eggs, one at a time. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a prepared cookie sheet. Dip the bottom of a flat glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie to about 1/3 inch thickness. Bake for 8-10 minutes or until the bottom is barely brown. Do not over bake. Remove from oven and transfer to a cooling rack.
While the cookies are cooling, prepare the frosting by creaming together butter, sour cream, and salt. Add the powdered sugar, then drizzle in the milk to the desired consistency. Spread or pipe frosting over cooled cookies and scatter with sprinkles.

6 Christmas Morning Casseroles

Mrs. Fields Secrets Breakfast Casseroles

After working up an appetite from an unwrapping frenzy, you’ll need some sustenance on Christmas morning. We’ve gathered six mouth-watering make-ahead casseroles that will feel like a gift themselves: three savory recipes and three sweet for a decadent, delicious meal. Prepare your favorite the night before, and pop it in the oven Christmas morning. Breakfast practically takes care of itself!

1. California Breakfast Casserole
2. Eggs Benedict Casserole
3. Breakfast Enchiladas
4. Baked Oatmeal Casserole
5. Blushing Blueberry Croissant Casserole
6. Cinnamon Roll French Toast

Follow the links to the recipes.

Recipe: Almond Pizzelle Cookies

Mrs. Fields Secrets Almond Pizzelle Cokies
Today’s classic cookie recipe hearkens back generations and overseas. The Pizzelle cookie is an Italian favorite, a thin, wafer-like cookie pressed into a beautiful hot iron to create a delicate look and taste. They are absolutely perfect with a bowl of ice cream (or gelato), topping a mug of cocoa or coffee, or all on their own with a dusting of powdered sugar. The traditional Italian recipe calls for anise extract, which is a black licorice flavor, but you can substitute vanilla or (our favorite) almond extract.

Almond Pizzelle Cookies

3 large eggs
3/4 cup sugar
1/2 cup butter, melted
1 tablespoon almond extract (or anise or vanilla)
1 3/4 cups flour
2 teaspoons baking powder

Directions
In a large bowl of a stand mixer, beat the eggs and sugar together until thick and creamy. Slowly pour in the melted butter and almond extract. In a separate bowl, sift the flour and baking powder together and stir into the batter, blending until smooth. Preheat a Pizzelle iron, and spray with nonstick spray before placing a heaping tablespoon of batter onto each form and pressing closed. Wait approximately two minutes, or until steam from the iron ceases. When cookies are golden brown, remove from the iron and place on a cooling rack. Repeat with remaining batter.

HINT: You’ll need a Pizzelle iron to make them, which can be found in most kitchen stores or online.

Recipe: Cocoa Snickerdoodles

Mrs. Fields Secrets Cocoa Snickerdoodles

Here’s a fun recipe to add to your Christmas cookie recipe box, a fun and festive twist on a classic snickerdoodle. The cocoa works perfectly with the cinnamon to create a rich, slightly spicy flavor that you’re going to love dipping into a mug of cocoa or a glass of egg nog. Plus, we added Christmasy nonpareils right as they came out of the oven, which fall into all the soft cracks on the surface to create a colorful, festive look.

Cocoa Snickerdoodles
adapted from Food Network

1 1/4 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
10 tablespoons butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/3 cup sugar (for sanding)
1 3/4 teaspoons cinnamon
nonpareils (optional)

Directions
Preheat oven to 375 degrees. In a medium bowl, whisk the flour, cocoa powder, cream of tartar, baking soda, salt and nutmeg together. In a mixing bowl, beat the butter and sugars until creamy. Increase the speed and whip until light and fluffy. Beat in egg and vanilla, then slowly stir in the dry ingredients until just combined. Combine the sanding sugar and cinnamon in a small bowl. Form heaping tablespoons of dough into balls and coat with cinnamon and sugar, then place on a prepared cookie sheet about 2-3 inches apart. Bake for 9-11 minutes, or until surfaces are evenly crackled. Remove from oven and immediately sprinkle with nonpareils before cooling.

Recipe: Linzer Cookies

Mrs. Fields Secrets Linzer Cookies

All month long, we’re going to share festive holiday cookie recipes with you, some old favorites and some new twists. Because is there anything more holiday than baking cookies? Today’s recipe is a favorite from the old world. This shortbread cookie is doused in powdered sugar, filled with your favorite raspberry (or any flavor) preserves for a festive, melt-in-your-mouth experience.

Linzer Cookies
adapted from Eli Zabar

3/4 pound butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
raspberry preserves
powdered sugar

Directions
Preheat oven to 350 degrees. In a large mixing bowl, combine the butter and sugar. Add the vanilla. In a separate bowl, whisk together the flour and salt, and then add to the butter mixture. Mix on low speed just until a dough forms. Scrape dough onto a floured surface and shape into a flat disk. Cover all sides with plastic wrap, and chill for 30 minutes.

Sprinkle more flour over the cutting board or pastry cloth, and roll out the shortbread dough to a 1/4-inch thickness. Cut with a fluted round, then cut out the centers of half of them with the wide end of a pastry decorating tip. Place cookies on parchment-lined baking sheets, and chill for at least 15 minutes before baking.

After chilling, bake dough until the edges are a faint golden brown. Start checking for doneness after 10 minutes in the oven. Thicker cookies will take upwards of 15-18 minutes to bake through. Remove baking sheets from oven and place on racks to cool for several minutes. Once cool, spread a thin layer of raspberry preserves on the solid rounds, bottom sides up. Sift powdered sugar over the hollowed tops (bottom sides down again), then sandwich the layers together.

 

Recipe: Pumpkin Roll

Mrs. Fields Secrets Pumpkin Roll

Looking for a last-minute Thanksgiving dessert recipe? A pumpkin roll is a perfect offering after your feast for those who don’t love pies, but do love pumpkin. You probably have all the ingredients in your  Plus, it makes a great presentation. It’s awfully simple to pull off, but don’t worry, we won’t tell anybody. Go ahead and take the accolades.

Pumpkin Roll
adapted from Trisha Yearwood

3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
1 cup powdered sugar (plus more for garnish)
6 oz. cream cheese, room temperature
1/2 cup butter, room temperature
1/2 teaspoon vanilla

Directions
Preheat oven to 350 degrees. Prepare a full-size jellyroll pan with grease and flour. In a large mixing bowl, beat the eggs, sugar, pumpkin and lemon juice until smooth. In a separate bowl, sift the flour, ginger, salt, baking powder and cinnamon together and add to the wet mixture and blend until just combined. Spread the batter evenly in the prepared pan. Bake for about 15 minutes, or until a toothpick comes out clean. Allow the cake to cool for about 15 minutes.

Transfer the cake onto a cooling rack. Sprinkle a thin layer of powdered sugar on a large tea towel and transfer the warm cake to the towel, wrapping the sides of the towel over the cake. Roll the cake in the towel and transfer to the fridge to cool completely and take form for about 45 minutes.

Prepare the frosting in a mixing bowl by whipping the cream cheese, butter, powdered sugar and vanilla until light and creamy. Carefully unroll the cake and spread the frosting evenly on top of the cake before re-rolling the cake. Cover and chill before serving. Dust the top with powdered sugar before slicing and serving.

Inspiring Turkey Trays

Part centerpiece, part meal, these “turkey” trays are a fun way to add some special oomph to your Thanksgiving table. Check them out and get inspired.

The Fruit Trays…

The Veggie Trays…

And our favorite, the Dessert Trays…

The countdown is on! Are you ready for Turkey Day?

Recipe: Homemade Egg Nog

Mrs. Fields Secrets Homemade Egg Nog
The holidays are upon us, which means egg nog is filling the shelves at your local grocery store. This creamy treat is a seasonal favorite, but have you ever tried making your own? Once you try it, you may never go back to the mass-produced options at the grocery store because this stuff is liquid gold! Though not low calorie, it has a whipped lightness that makes it a refreshing treat. Make a batch and serve it at your holiday party with a tray of Mrs. Fields cookies. (We love it with our cinnamon sugar Nibblers bite-sized cookies, but feel free to choose your own favorite.) And one more thing–use fresh nutmeg for best results.

Homemade Egg Nog

4 egg yolks
1/3 cup sugar plus 1 tablespoon
2 cups whole milk
1 cup heavy cream
3 ounces bourbon
1 1/2 teaspoons freshly grated nutmeg, plus more for garnish
4 egg whites

Directions
In a large mixing bowl, beat the egg yolks until they become light and lemony in color. Add the 1/3 cup of sugar and beat until sugar is completely dissolved, then add the milk, cream, and bourbon and nutmeg. Stir well. In a separate mixing bowl of an electric mixer, whip the egg whites until soft peaks begin to form. Sprinkle the remaining tablespoon of sugar as it is mixing, and whip until peaks are stiff and hold their shape. Gently fold the egg whites into the milk mixture until the two are combined and texture is smooth and creamy. Chill before serving.

HINT: Leave the bourbon out for a non-alcoholic version.

HINT: The recipe contains raw eggs, so be sure to warn anyone with health concerns before serving.

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