Cinnamon Twists with Chocolate Peanut Butter Dipping Sauce

This post comes to you thanks to a partnership with the Georgia Peanut Commission. You can learn more about the Georgia Peanut Commission by clicking here. 

Are you getting back into hosting these days? If you’re anything like me, you’ve been feeling your way through the dark a bit. Kind of like when someone turns off the lights at night and you are momentarily consumed by the lack of visibility. Your eyes need to adjust and until they do, you are walking with your hands outstretched to help guide the way and prevent you from stubbing your toes. Know what I mean? 

Well, when your eyes finally adjust, I hope they find a platter of these sweet, crunchy, nutty cinnamon twists within arms reach. 

There are few things as satisfying as a buttery sweet treat that is filled with spices and brown sugar, then dipped in a luxurious chocolate sauce. The only thing that could bring it to the next level? Adding peanuts! My Cinnamon Twists with Chocolate Peanut Butter Dipping Sauce have a filling similar to that of a cinnamon roll, with the added crunch and nuttiness of ground peanuts. And because sometimes being a little extra is required (and fun), I decided to pair these puff pastry twists with a rich chocolate peanut butter sauce. Heaven! 

I love serving these on a platter with the sauce in the center. It makes a beautiful presentation and allows everyone to take as much sauce as they desire! Plus, they are a breeze to whip up for a crowd and easy enough to make with kiddos! You could easily keep all the ingredients on hand so that you can put this together at a moment’s notice. 

A couple fun facts you might not know about Georgia Peanuts:

• Georgia Peanuts are a naturally sustainable rotation crop

• Georgia Peanut farmers produced 53% of the peanut crops in the U.S. in 2020

• Peanut plants use less water than comparable sources of nutrition

Who knew?! If you want to learn more, you can head to this link and get your Georgia Peanut Education on!

Cinnamon Twists with Chocolate Peanut Butter Sauce

Makes 20-24 twists

• 2 sheets frozen puff pastry, thawed

• 2 tablespoons peanuts, unsalted

• 2 tablespoons brown sugar

• 1 tablespoon ground cinnamon

• Pinch of salt

• 2 tablespoons unsalted butter, melted

• 1/2 cup creamy peanut butter

• 1/3 cup semi-sweet or dark chocolate chips

• 1/2 teaspoon vanilla extract

• Pinch of salt

1. Place a rack in the top and bottom third of the oven. Preheat the oven to 425F. Lightly grease two rimmed baking sheets, or line with parchment, and set aside.

2. Roll out the thawed sheets of puff pastry on a lightly floured work surface. If they are an uneven thickness, you can use a rolling pin to even them out. Make sure not to roll them too thin.

3. In food processor, add the peanuts, cinnamon, sugar, salt and butter. Process until the mixture resembles wet sand. Spread the cinnamon mixture evenly over both sheets of puff pastry. Using clean hands, firmly press the mixture into the dough.

4. Using a sharp knife or a pizza cutter, cut the dough into thin strips about 1/2 an inch wide.

5. Working with one strip of dough at a time, fold in half so ends meet and cinnamon filling is in the center. Holding the ends in one hand, use the other hand to gently twist the dough 3 or 4 times. Pinch the ends together and place on baking sheet.

6. Bake for 15-20 minutes, rotating pans halfway through, or until the twists are golden brown. Allow to cool for 2 minutes on the baking sheet before moving to a cooling rack to cool completely.

7. While the twists cool, make the sauce by combining the peanut butter and chocolate chips in a medium, microwave safe bowl. Microwave at 50% power for 20 second intervals, stirring in between, until chocolate is completely melted and sauce is smooth. Add vanilla and salt and stir to combine.

8. Serve twists with the warm sauce and enjoy!

Spiced Brownie Cut Outs

I remember coming home from school and being ready for a snack. Not just any snack, but something simple and comforting that made me happy to be safe and cozy in our house. I don’t know what I usually had for snacks, but I remember that feeling so clearly. These days, it has been chilly and a little windy on the walk home from school. When the 7 year old gets home at the end of the day, usually without his coat because he says he’s “FINE, MOM”, his cheeks are rosy red and ice cold. It makes me want to wrap him up in a big blanket and hold him tight.

Since that is usually not on his list of things to do when he gets home, I like to have a special snack ready for him from time to time instead. These 100% whole grain brownies from Kodiak Cakes are absolutely perfect right now. They have a healthy amount of protien, come together in a flash, and when poured into a half baking sheet they make the perfect canvas for ninja and dinosaur cutouts.

To make these a little extra special, I like to add about a teaspoon of ground cinnamon. There’s something about cinnamon and chocolate together that makes life a little extra cozy, don’t you think?

And don’t worry. The almost-4-year-old approves as well…

We use Kodiak Cakes regularly for breakfast and lunch. My boys need protein in their diets to function (so do I!) so these are perfect for busy mornings! Plus, anytime there are leftovers, I can toss them in the kids’ lunchboxes as peanut butter sandwiches or just plain. No matter what, they disappear every time! Since my children are both very picky eaters, it thrills me to no end that they will devour everything Kodiak Cakes makes!

*a note about sponsored posts: This post is sponsored by Kodiak Cakes. I ALWAYS post about products and brands that I know and love and think you will love too! Kodiak Cakes is no exception!

spiced brownie cut outs

makes 8-10 brownie cut outs, plus scraps*

• 1 box Kodiak Cakes brownie mix

• 2 eggs

• 1/2 cup unsalted butter, melted & cooled

• 2 tablespoons vegetable or coconut oil

• 2 tablespoons water

• 1 teaspoon ground cinnamon

• powdered sugar

1. Preheat the oven to 350 degrees Fahrenheit. Combine everything but the powdered sugar in a mixing bowl. Mix by hand until fully combined.

2. Pour the batter into a parchment lined quarter sheet pan and spread in an even layer using an offset spatula. Bake for 15-17 minutes or until the brownies are just browning around the edges.

3. Remove the pan from the oven and cool completely.

4. Use your favorite cookie cutters to cut out shapes while the brownies are still in the pan (trust me on this one- you’ll save yourself a headache by not flipping them out of the pan unnecessarily). Place the cut outs on a cooling rack set over another baking sheet.

5. When all your shapes are cut out, use a sieve to sprinkle the powdered sugar over the top. Enjoy!

*This recipe results in a lot of scraps, so here are some suggestions for what to do with them: store in an airtight container and eat them all yourself. Use them as a small treat in your kids’ lunches. Make a tasty nut butter dip using 1/3 cup creamy peanut or almond butter, 1/2 cup plain yogurt, and a bit of maple syrup. Dip the scraps in the mixture for a tasty, family-friendly snack!

Sweet & Salty Chocolate-Peanut Butter Popcorn

I went on a little adventure to Ireland at the beginning of the month. It all feels a bit hazy. Like a dream that felt real but wasn't. This was the first trip I've taken that kept me away from my little ones and my husband for more than 2 or 3 nights. I have a lot to say about that trip, but I'm saving it for an Ireland-only post. For now, let me just say this: if you ever get the chance to go to Ireland, do it.

Do. It.

Now that I'm back from my travels, I'm embracing my favorite season. Fall is just about the best thing ever and it is even better when your excitement over its arrival bubbles over to your kids! #sorrynotsorry  

We had a rather chilly evening a few days ago and that seemed like the perfect excuse to watch a movie and eat popcorn as a family. So, we cued up Curious Geoge and the Halloween Boo Fest (as requested by the 4 year old) and I made this delicious popcorn. Riley actually wanted candy corn, but I just can't. I can't. So instead, I bought some peanut butter candies that have no artificial coloring and taste like actual things people should eat. 😬 

And how could I not add chocolate? Dark chocolate drizzle, peanut butter candy, and salty popcorn? Perfection. The leaves can officially change colors because in the Set the Table house, we are ready for all things fall! 

Sweet & Salty Chocolate Peanut Butter Popcorn  

makes 8 servings  

• 1 bag Skinny Pop popcorn
• 1 bag dark chocolate chocolate chips
• 1 teaspoon cinnamon
• 1 bag of your favorite peanut butter candy, roughly chopped 
• 1 cup salted roasted pepitas  
• sea salt  

1. Line a large rimmed baking sheet with parchment and spread the popcorn on the sheet in an even layer. 
2. Place a heat proof bowl over a pot with 1 inch of simmering water. add the chocolate chips to the bowl and stir until melted and smooth. Remove from the heat, add the cinnamon and stir to combine. 
3. Using a spoon, drizzle about 1/3 of the chocolate over the popcorn, then sprinkle 1/3 of the candy, followed by 1/3 of the pepitas. Repeat until all of the toppings are used up.  
4. Place the sheet pan in the fridge until the chocolate sets, about 30 minutes- 1 hour. Then, break the popcorn into chunks and enjoy! If making ahead, store in a large airtight container for up to 3 days. 

Raspberry Gingersnap Parfaits

I’ve partnered with the wonderful folks at Tillamook to bring you this post. I love, love, LOVE their products and am always happy to bring you delicious new ideas to put them to use! Now that their yogurts are more widely available in the Denver area, I hope my Colorado readers will get out there and give this creamy, healthy snack a try!

I want to talk about this Raspberry Ginger Snap Parfait but can we first acknowledge the fact that we just moved? Three weeks ago we were just starting our second round of house-hunting and the very first open house we attended was the (completely unexpected) winner. And now we live here. Holy goodness gracious we are insane.

The 11 month old has been confined to the pack and play for most of his days, and the 4 year old is excited but loopy-tired and experimenting with his...um...emotional expressions. Needless to say, we are all exhausted and tired and worn out and drained and sleepy. Yep. All of those things. Because one word isn’t enough.

In the midst of all the packing, diaper changing, and time out-giving, it has been tricky to find a way to feed myself. Literally. But, lucky for me, I always have a stockpile of Tillamook Farmstyle Greek Yogurt in my refrigerator. My husband doesn’t even have to ask what brand of yogurt (or ice cream and cheese, for that matter) to buy for me because he knows I’ll always say Tillamook.

Here are a few of the reasons why I love Tillamook Farmstyle Greek Yogurt:

• Tillamook Farmstyle Greek Yogurt is less tart than other Greek yogurts (mom, if you’re reading this, this one’s for you!) because it’s made the farmstyle way. The combination of the farm fresh dairy ingredients and use of seven active yogurt and buttermilk cultures is what makes Tillamook’s Greek yogurt “farmstyle,” yielding a creamier, extra thick Greek yogurt.

• Tillamook’s authentically-strained, fat-free Greek yogurt is layered on top of sweet, ripe fruits sourced from the Pacific Northwest or mixed with other high quality ingredients like Pacific Northwest honey, giving it a satisfying taste that is uniquely Tillamook.

• Tillamook Farmstyle Greek Yogurt is made with only natural ingredients, which means they don’t use artificial flavors, colors, sweeteners or high fructose corn syrup. One of my least favorite ‘surprises’ is reading an ingredient list on a container of yogurt and finding high fructose corn syrup. Yuck.

• Tillamook Farmstyle Greek Yogurt also provides 14g of protein, making it the perfect snack for busy days!

And one more thing: this yogurt is so delicious that it can pass as a dessert! I’ve layered their Washington Raspberry 2% Farmstyle Greek Yogurt with zingy crushed gingersnaps and candied ginger for a holiday-ready dessert. Or if you’re not into yogurt for the dessert, this will feel like having dessert for breakfast! The layers of decadently creamy yogurt, chewy candied ginger, and crunchy ginger snaps are made even more beautiful and delicious with the addition of a few fresh raspberries.

If you’re having guests stay with you in the next couple of weeks, this is a perfect a make-ahead, healthier dessert option. An added bonus is that the kids can help assemble them!

If you’re sugared out, I would recommend that you head to the store for Tillamook’s Plain and Simple 2% Farmstyle Greek Yogurt so you can make this beautiful, stupid easy Roasted Carrot Soup. The yogurt makes the perfect topping and gives the soup a creamy flavor without the insane fat content of heavy cream. I also love swapping the topping for these sweet potato waffles with Tillamook’s Oregon Marionberry 0% Farmstyle Greek Yogurt. Breakfast perfection!

Here’s to a happy, healthy, easy holiday season!

If you’re in the Denver area and want to check out Tillamook Farmstyle Greek Yogurt, head to any of these fine establishments:

• King Soopers

• Walmart

• Safeway

• Albertsons

Raspberry Gingersnap Parfaits

Makes 4 parfaits

• 4 single-serving yogurt cups Washington Raspberry 2% Tillamook Farmstyle Greek Yogurt

• 12 gingersnap cookies, crushed

• 1/4 cup roughly chopped candied ginger

• 1/2 cup fresh raspberries

1. Scoop 1/4 cup yogurt into the bottom of four small jars or glasses.

2. Sprinkle some of the crushed gingersnaps over the yogurt, followed by a small amount of the candied ginger. Continue with another layer of yogurt, gingersnaps, and ginger, finishing with a layer of yogurt.

3. Top the final layer of yogurt with fresh raspberries and a final sprinkle of crushed gingersnaps and serve!

*Note: These can be made a few hours ahead of time, but the gingersnaps will soften. This isn’t a bad thing (in fact, I love them that way), but I thought some of you would like a heads up