Caramel Espresso Chip Cookies

What is it about Christmas that just makes you crave warm cups of espresso? Or is it just me?? These cookies are inspired from one of my favorite drinks. Espresso with caramel and mocha sauce.

These chewy chocolate chip cookies have dark chocolate chips, espresso chips, and are stuffed with caramel. They are perfect for any holiday cookie exchange or late night snack!

I created these cookies as part of the #rodellebakingchallenge ! I am so excited to share their give away. If you have been following me for a while you know the Rodelle vanilla extract is my all time favorite.


1 stick room temperature salted butter

1/3 cup of granulated sugar

3/4 cup of light brown sugar packed

2 large eggs

1/2 cup of instant vanilla pudding mix

2 tbsp of Rodelle vanilla extract

1 tsp of baking soda

1 tsp of cinnamon

1 cup dark chocolate chips

1 cup espresso chips

12 chewy baking caramels


Preheat oven to 350

In a mixer whip the butter and sugars

Add in the extract, eggs and pudding mix

Slowly mix the cinnamon, baking soda and flour

Hand fold in the chips to prevent over mixing

Roll into 12 even balls

Push the caramel into the middle of each until covered

Flatten slightly to the size you like these do not spread much

Decorate with sprinkles!

If you do not have espresso chips just add another cup of dark chocolate chips and 2 tbsp of instant espresso powder

Enter to win Rodelle’s baking challenge! Follow @rodellevanilla on Instagram. Bake one of the influencer collab recipes and tag them at #rodellebakingchallenge !

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Holiday Entertaining with Pagoda Snacks!

pagoda snacks

This is a sponsored conversation written by me on behalf of Pagoda®. The opinions and text are all mine.

The holidays are almost here! We are planning a holiday game night soon and I have been trying to come up with fast easy appetizer recipes. Last year for our Christmas game night we prepared a lot of sandwich platters. This year I wanted to try something our guests could just pop into their mouth instead of having them put together a sandwich. I know the traditional appetizer is a dip of some sort, but we usually are not very traditional when it comes to our food! We love big bold flavors. If you have been following my blog for a while, you already know we love going out to eat dumplings and egg rolls. I know not everyone has easy access to authentic restaurants so I was planning on making dumplings and egg rolls by hand! As busy as the holiday season is I knew I would never have time and how many of my readers would have time? Thankfully Pagoda® carries a variety of appetizers!

pagoda snacks

My two favorites are definitely the Pagoda Chicken Egg Rolls and the Pork Potstickers. The egg rolls come individually wrapped and the potstickers come in 2 packets making it easy not to waste anything!

pagoda snacks

pagoda snacks

You can make them party ready by slicing the egg rolls into bite size pieces. My guests usually prefer something on the spicy side so I sprinkled a little crushed red pepper and fresh jalapeno over the top of the dumplings. I served my egg rolls with a side of cabbage and my dumplings with just a little of the dipping sauce drizzled over the top. Just imagine your favorite holiday platter loaded with these super tasty bites! We always have lots of disposable chopsticks on hand for our guests. These holiday treats are great in one or two bites and will be easy to grab with chopstick confidence!

pagoda snacks

If you have ever been to an Asian market you know how hard it is to find a sauce to go along with your recipe. We have countless bottles of dumpling sauce experiments in our pantry. When you buy Pagoda they provide the perfect serving sauce in the box! The egg rolls come with a sweet chili dipping sauce, while the dumplings have a savory lime ponzu sauce. Additionally, Pagoda snacks are made with no certified artificial dyes, no MSG, no trans fats, no PHOs, no high fructose corn syrup, and no preservatives!

pagoda snacks

Publix is currently running a digital coupon just in time for the holidays. You can check out the Publix weekly digital coupons here to save money on your next Pagoda snacks! Hot and crispy appetizers with barely any prep time? Ready in 20 minutes? Sign me up!

pagoda snacks

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Easy Meringue Topping

easy meringue topping

easy meringue topping

Meringue has always been one of those things that intimidated me in the kitchen. I never had a desire to even attempt making a meringue for my pies because I felt like it was sooooo high maintenance. Last week I was testing new recipes and I really wanted a topping that would stand on its own. So I attempted a meringue.

Not only was it just as easy as making my standard whipped cream, but it stood up for perfect. Plus those browned edges look delicious.

You can definitely use fresh eggs, but I had just picked up some pasteurized egg whites and they turned out great.

easy meringue topping

If you use fresh eggs I do think the mix with firm up a little easier. My meringue was very delicate, but still had a great flavor and was able to keep the shape I formed.

Easy Meringue Topping
Recipe Type: Baking
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 1 pie
Easy Meringue Topping
  • 6 egg whites or 1 cup of liquid egg whites
  • 3 tbsp of sugar
  • 1/8 tsp of salt
  • 1 tbsp of vanilla
  • (Here you can add any extract or color you want)
  1. Preheat the oven to 350 degrees.
  2. Wipe down a standing mixer with a little dab of distilled vinegar.
  3. Pour the egg whites into the mixture and let sit for about 10 minutes until room temp.
  4. Start whipping the egg whites on a medium speed.
  5. Add in the salt and vanilla.
  6. As you see peaks beginning to form add in the sugar.
  7. You want to whip the mix long enough that the sugar dissolves.
  8. Once the mix is thick and you can pull a spoonful up and it stands on its own you can pour onto your pie. (About 10 minutes)
  9. I piled mine on top of the pile then made peaks with the back of a spoon.
  10. Bake for a few minutes until lightly browned.

easy meringue topping

I topped this one with a little chocolate cookie crumble. I promise you this really is an easy meringue topping. The only extra step from whipped cream is browning the edges.

I hope you enjoy!

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Cajun Turkey Plus Spicy Stuffing

cajun turkey

Every year I make an herb stuffed turkey. This year we wanted to try something a little different. We have been trying out so many cajun recipes lately and thought we would spice up our normal Thanksgiving routine.

cajun turkey

I confess I did buy one of those little cajun spice injector kits, but the seasoning for the crust is really what takes it over the top! I made a 12 pound turkey so we would have lots of left overs for the busy weekend ahead. This meat pair perfectly with whole wheat bread and all the fixings for a turkey sandwich!

cajun turkey

The skin came out perfect due to the cooking technique. Crank up the heat to 420 degrees for 30 minutes uncovered then lower the heat to 350 for the remaining 2.5 hours and cook with a layer of foil over the top.

Now lets talk about the stuffing. I almost always use my mom’s stuffing recipe. Fulled with fresh tart cranberry, spicy sausage and lots of veggies. To go along with the theme I skipped the cranberries and used andouille sausage over my usual ground sausage. This would be perfect on a serving platter stuffed into the turkey once both dishes are fully cooked. It is hard for me to ever say stuffing is “beautiful” but it sure is tasty!

Cajun Turkey and Spicy Stuffing
Recipe Type: Turkey, Main Dish
Prep time:
Cook time:
Total time:
Serves: 6-8
Juicy cajun turkey with spicy stuffing!
  • For the turkey:
  • One turkey 10-12 lbs (cleaned and patted dry)
  • 1 jar of cajun injector butter with syringe OR 2 cups of melted butter with 2 tbsp of cajun seasoning mixed in
  • 2 cups of chicken broth
  • 2 tbsp of garlic powder
  • 1 tbsp of salt
  • 1 tbsp of paprika
  • 1 tbsp of cajun seasoning
  • 1 tsp of cayenne pepper
  • Roasting pan and foil
  • For the Stuffing:
  • 1/2 pound of andouille sausage sliced or chopped
  • 2 stalks of celery chopped
  • 1 large yellow onion chopped
  • 1 bag of stuffing bread crumbs, I used peppridge farm
  • 2 cups of chicken broth
  • 2 tbsp of salted butter
  • 1 tbsp of cajun seasoning
  1. Preheat the oven to 420 degrees.
  2. Place the turkey in a roasting pan.
  3. Use the injector to insert the butter under the skin on the top layer, in the thighs, in the breast, and anywhere you think needs extra juice!
  4. Mix together the seasonings and rub them into the skin all over.
  5. Cook for 30 minutes then lower the heat to 350 degrees.
  6. Add the 2 cups of broth to the bottom of the roasting pan.
  7. Inject butter into the meat one more time.
  8. Cover with foil.
  9. Cook turkey for 2 more hours then start the stuffing.
  10. In a large oven safe sauce pan add the onions, celery and sausage.
  11. Cook until onions are translucent then add the butter.
  12. Add the remaining broth and bring to a boil. ‘
  13. Take off the heat and add bread crumbs and seasonings.
  14. Mix through and cover with foil.
  15. Bake in the oven for 30 minutes.
  16. Uncover your turkey and spoon the broth over the top and anywhere that looks dry.
  17. Cook the turkey for another 30 minutes or until internal temp is 165.

cajun turkey

Happy holidays!


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