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Just like you should probably not grocery shop on an empty stomach… I also am starting to believe you should not surf Pinterest on an empty stomach. Yes? Anyone agree? Is it just me? It could just be me……

Within hours of pinning, these delightful beauties were not only made and ready for our post-dinner dessert, but I was also knee deep in powdered sugar making another batch I could freeze! Yes, they were that good.
My dad makes chocolate crinkles every Christmas… but I feel like I can officially make these myself without any father-copyright infringement because of the whole “caramel stuffing” aspect.
Salted Caramel Stuffed Chocolate Crinkles
Original recipe found here. 
1 1/2 c. flour
1/2 c. + 2 tbsp. cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
10 tbsp. butter, softened
1 c. granulated sugar
1/2 c. packed light-brown sugar
2 large eggs
1 1/2 tsp. vanilla
2 dozen caramels or Rolos, unwrapped caramels, *or in my case, leftover caramel apple sheets:)
coarse salt
1 cup powdered sugar
Preheat oven to 350 degrees. Mix butter and sugars on medium speed until pale and fluffy (about 4 minutes). Add in eggs one at a time, stirring after each addition until combine. Add vanilla. Add in dry ingredients and mix until combined.

Scoop dough out 2 tbsp. at a time and roll into a ball (make sure your hands are floured). Press caramel into the center, sprinkle with a pinch of coarse salt and enclose caramel with cookie dough. Shape into a ball once more and align cookies on Silpat lined or buttered cookie sheets. Bake 11 – 13 minutes.

Allow to cool on cookie sheet for 5 minutes. Dip in powdered sugar. Devour.

*Note: I had those circle sheets one uses to wrap around apples- who need apples when you have crinkle dough? I cut them up and just stuck caramel chunks in the cookies. It totally worked:)

 ^^ Cookie balls w/ caramel & salt >> add a little more dough if necessary and roll with floured hands…





For the Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

For the Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting


1. To make the Topping:
Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add
flour and stir with rubber spatula or wooden spoon until mixture
resembles thick, cohesive dough; set aside to cool to room temperature,
10 to 15 minutes.

2. To make the Cake: Preheat oven to 325 degrees. Line 9×13 pan with nonstick foil.

3. In bowl of standing mixer fitted with paddle attachment, mix
flour, sugar, baking soda, and salt on low speed to combine. With mixer
running at low speed, add butter one piece at a time; continue beating
until mixture resembles moist crumbs, with no visible butter chunks
remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat
on medium-high speed until light and fluffy, about 1 minute, scraping
once if necessary.

4. Transfer batter to baking pan; using rubber spatula, spread batter
into even layer. Top with the large crumbs.  Bake until crumbs are golden
and wooden skewer inserted into center of cake comes out clean, 35 to 40
minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by
lifting foil overhang. Dust with confectioners’ sugar just before

Skinny Cranberry Sauce

Since I’m taking Thanksgiving off this year, I’ve still made it my mission to post a few recipes for those of you that are not.

Don’t get me wrong, I love love love cooking in my kitchen on the Holidays, but an amazing opportunity came up for me to dine out with the family at a local hot spot here in Austin instead, so I’m taking it!

This is the basic cranberry sauce recipe that my mother and I have made for a few years now… only with a lot less sugar involved. I subbed in stevia this time around and I was very happy with the results!

Of course, if you are looking to cut the granulated sugar out completely, you could probably sub in the remaining sugar that this recipe calls for with more sweetener of your choice. I just find that my personal preference is for some of the real deal to be involved.

My mom and I make this sauce up about 2 days ahead of time when we make it for Thanksgiving, leaving us one less thing to do on T-day!

I don’t just use cranberry sauce for turkey and stuffing either. Oh, no! I actually made this batch up to use as a ‘dip’ for a special turkey sandwich.

This would also go really nicely on a piece of toast or atop some Skinny Whole Wheat Buttermilk Pancakes in lieu of sugary syrup!

Skinny Cranberry Sauce

The Skinny:
Servings: 12 • Size: About 2 Tbsp. • Calories: 25.5 • Fat: 0 g • Carb: 6.7 g • Fiber: 0.5 g • Protein: 0 g • Sugar: 4.6 g • Sodium: 0.2 mg

1 C. Orange Juice (I used Tropicana ‘Trop 50 Orange Juice’ – 50% less sugar.)
3/4 C. Sweetener (I used Stevia in the Raw.)
1/4 C. Sugar
12 Oz. Fresh Cranberries


Combine the orange juice, sweetener and sugar into a medium pot over medium heat.

Once the sugar is all dissolved add in the cranberries.

Stir and allow to cook down for about 10 minutes.

Transfer to a bowl and allow to cool.

The sauce will be a little thinner than expected, but don’t worry it will thicken more as it cools down.

Serve once cooled.

Store any leftovers in an airtight container in the fridge for 3-5 days.