It’s that time of year again, when it is so cold outside that you want to turn on your oven just to feel a little warmth. Well, why not make some of these deliciously rich and decadent cookies while you’re at it? This recipe comes from Everyday Food magazine’s special Holiday Baking 2007 issue and combines sweet hazelnuts with the complimentary flavor of rich espresso. Many brands of baking products sell pre-chopped hazelnuts, but you can also buy whole hazelnuts and chop them yourself. To remove the skins, preheat oven to 275F and spread hazelnuts in a single layer on a cookie sheet and bake until the skins crack (about 25 minutes). Transfer hazelnuts to clean kitchen towel, roll up, and let steam 5 minutes, then rub between your hands in the towel until the skins come off, then chop coarsely.

2 cups all-purpose flour, spooned and leveled
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1/2 cup packed light brown sugar
2 large eggs, room temperature
3 tbsp instant espresso powder
2 cups (10 oz) hazelnuts, coarsely chopped

Preheat oven to 375F

In a medium bowl, stir together flour, baking soda, and salt.

In a large bowl, combine butter, sugar, and brown sugar. Beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating after each eggs. Add espresso powder and beat until just combined.

With mixer on low, beat in flour mixture in batches until incorporated. With a rubber spatula, stir in hazelnuts.

Drop by tablespoon-ful onto baking sheets, about 1 1/2 inches apart. Bake 9-11 minutes, until golden brown. Cool cookies on sheets for 2 minutes, then transfer to a wire rack to cool completely.

Makes 3-4 dozen cookies.

Another tasty treat from Cake Mix Cookies, these mini-cookies “capture the unique flavor of chai”  and will fill the house with their distinctive fragrance as they bake.” Instead of buying pumpkin pie spice, which costs about $4 for a very small container, I made my own using spices I already had and the Pumpkin Pie Mix from Herb Mixtures & Spicy Blends.

1 box (18.5 oz) Spice cake mix
1/3 cup unsalted butter, melted
2 large eggs
2 tsp pumpkin pie spice
1/2 tsp cardamom
slivered almonds, for garnish, about 1/2 cup

Preheat oven to 350F and coat cookie sheets with cooking spray.

In a large bowl, combine half of the cake mix, melted butter, eggs, pumpkin pie spice, and cardamom. Using an electric mixer, beat on medium-high speed for 1-2 minutes until all ingredients are combined. Stir in remaining cake mix using a spoon until moist.

Using a teaspoon, roll dough into balls. Press slivered almonds on top. Bake for 8-10 minutes, until set at edges and just barely set at center when lightly touched. Cool on cookie sheet for 1 minute, then transfer to a cooling rack with a spatula to cool completely.

Here is an Autumn spice mixture that can be used in pies, cookies, cake, and other desserts. The recipe comes from the book Herb Mixtures & Spicy Blends, which is a compilation of herb and spice mixtures from around the country. This mixture was provided by Cricket Hill Herb Farm.

5 tbsp ground cinnamon
4 tsp ground ginger
2 tsp ground allspice
2 tsp ground cloves
2 tsp ground nutmeg

Combine all ingredients in a small bowl and mix. Store in an air-tight jar in a cool, dry place away from direct sunlight. Mix will last at least 6 months and up to a year if properly sealed and stored.

I love German Chocolate Cake, so I was very excited to see this recipe for German Chocolate Bars in Cake Mix Magic by Camilla V. Saulsbury. This is another easy recipe that starts with a simple box of cake mix and ends with a delicious dessert.

1 box (18.25 oz) German chocolate cake mix
1/3 cup unsalted butter, softened
2 large eggs
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 1/3 cups flaked sweetened coconut, divided
1 cup chopped pecans
1 1/2 cups milk chocolate chips, divided

Preheat oven to 350F and coat the bottom of a 13×9 inch baking pan with cooking spray.

In a large bowl, combine the cake mix, butter, and 1 egg. Blend for 1-2 minutes with an electric mixer on low speed until well blended. Press mixture into the bottom of the prepared baking pan.

In a medium bowl, whisk condensed milk with remaining 1 egg and vanilla extract. Stir in 1 cup coconut, pecans, and 3/4 cup milk chocolate chips. Spread mixture evenly over prepared crust. Sprinkle with remaining 1/3 cup coconut and 3/4 cup milk chocolate chips. Lightly press into condensed milk layer.

Bake 25-30 minutes or until center is almost set. Center will firm when cool. Transfer to a wire rack to cool completely. Cut into bars.

Another book from the same author of No-bake Cookies, here is the first recipe I’ve tried from Cake Mix Cookies (check out the Books for Cooks section for more information). All of the recipes in this book start with a simple box of cake mix, just add a few extras and bake, then you have cookies! Make sure that the butter and eggs are at room temperature, the batter will be creamy and consistent. Also, keep your brown sugar moist with a “brown sugar saver” or another gadget designed to keep brown sugar soft, as this is where cookies get their chewy and soft texture. Variation: substitute dried cranberries for raisins and add 1 tablespoon of orange zest for an Autumn-flavored treat!

1 box (18.5 oz) Spice cake mix
1/3 cup packed dark brown sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs
2 tsp vanilla extract
1 1/4 cup raisins
2 cups quick-cooking oats

Preheat oven to 350F and spray cookie sheets with cooking spray.

In a large bowl, combine half of the cake mix, brown sugar, butter, eggs, vanilla extract, and raisins. Using an electric mixer at medium speed, blend ingredients for 1-2 minutes, until well combined and smooth. Scrap down the sides of the bowl.

Gradually add the other half of the cake mix and the oats, stirring with a wooden spoon. The dough will become still.

Drop by level 1/4 cup-fuls, 2 inches apart, on prepared cookie sheets. Flatten slightly with the bottom of a measuring cup or glass.

Bake for 12-15 minutes or until edges are browned and the center is just set. Allow to cool 1-2 minutes on cookie sheets before transferring to a cooling rack. Makes about 2 dozen large cookies.

Enjoy with a tall glass of milk!