Photography Credit: TODAY Show | Nathan Congleton 

Being able to introduce our daughter, Milly to the TODAY Show family and the rest of the world during our segment on the TODAY show is a memory I will cherish forever.  It's funny because when I was invited to be on the show I knew I needed to find someone to help with Milly. Our good friend, Maureen aka GMo traveled from Philly to NYC to help us out only for Aunt Hoda to hold Milly while I worked! Baby girl was so excited to be on set and comfy cozy in Hoda's arms.  Check out the entire segment and the recipes here and then scroll down for more photos.

Photography Credit: TODAY Show | Nathan Congleton

Photography Credit: TODAY Show | Nathan Congleton

Photography Credit: TODAY Show | Nathan Congleton

Photography Credit: TODAY Show | Nathan Congleton

Photography Credit: TODAY Show | Nathan Congleton

This is a sponsored post written by me on behalf of Crisco®. The opinions and text are mine.

I love the holiday season! From the smell of the Christmas tree to wrapping presents while singing Christmas carols and spending time with family-it is such a joyous time of year! But for my family, it’s also the busiest time. We love having people over and hosting parties. From being a new mom and keeping up with work, I’m always looking for ways to save time, especially when it comes to entertaining.  One of my time saving tips is to always keep Crisco® All-Vegetable Shortening on hand. You don’t have to let the shortening get to room temperature before using it and since it has a higher melting point than butter, you don’t have to “chill” the dough before baking!  I love to make a large batch of sugar cookie dough the morning before I plan to have people over. Shortly before they arrive I start to bake batches of cookies one at a time.  There’s nothing better than the smell of cookies baking in the oven.  It takes very little effort and instantly makes folks feel welcome. Here are some baking tips for making the dough your own. Plus, scroll down for my Sugar Cookie Birthday Cake Sandwich Cookie recipe.

TIP #1 Get thicker, airy and light-texture sugar cookies by replacing butter with Crisco® All-Vegetable shortening.

TIP #2 Make a sugar cookie cake/pizza by pressing sugar cookie dough into a cake or pizza pan and baking.

TIP #3 Before baking, press wooden sticks into center of sugar cookie dough to make cookie pops. Great for holiday party favors or even for milk dunking!

TIP #4 For quick and easy decorating, add Crisco® All-Vegetable Shortening when melting chocolate. This creates a smoother consistency perfect for dipping sugar cookies, fruit and pretzels (add ½ teaspoon Crisco® All-Vegetable Shortening per 1oz of chocolate).

TIP #5 Create your own flavor combinations by adding dried fruits, nuts and/or candies to your favorite sugar cookie dough recipe.

Sugar Cookie Birthday Cake Sandwich Cookies

By Brandi Milloy

Yields 2-3 dozen

Ingredients

3 cups Pillsbury™ BEST™ All Purpose Flour

2 teaspoons baking powder

½ teaspoon salt

1 cup Crisco® All-Vegetable Shortening

1 cup sugar

1 large egg

2 tablespoons milk

2 teaspoons vanilla extract

1 cup rainbow sprinkles

1 batch Crisco® Creamy Homestyle Vanilla Frosting

Directions

STEP ONE

HEAT oven to 350°F. Whisk flour, baking powder and salt in medium bowl until blended.

STEP TWO

BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.

STEP THREE

BLEND in egg, milk and vanilla. Gradually blend in flour mixture. Fold in ½ cup sprinkles.

STEP FOUR 

DIVIDE dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness. Cut with 2 ½ inch round fluted edge cookie cutter. Place 2 inches apart on baking sheet.

STEP FIVE 

Bake 8 to 10 minutes or until bottom edges are very light brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

STEP SIX 

To assemble sandwich cookie: Frost the bottom of one cookie and press another cookie on top.  Garnish edge of cookies with sprinkles. 

Traditionally, ice box cakes are made with chocolate wafer cookies but I've given one of my favorite desserts a festive twist. Made with six layers of gingerbread, homemade whipped cream, and buttered toffee pretzels this cake is sweet, salty and perfect for the holidays.

Get the recipe and watch my video on how to make it below plus head to the World Market blog for more of my favorite desserts this season. 

Cheese boards are the MOST EASY things to make. Whether you have an unexpected guest or you're hosting a party, they become the place where everyone gathers.  I always have a couple key items on hand so that no matter what-I can host a group of people over in a pinch.  Check out my video for inspo to create your own and then take a look at some of my hostess must haves.

Acacia Wood Lazy Susan

Blue & White Bowls

Marble Board with Knives

This is a sponsored post written by me on behalf of Crisco®. The opinions and text are mine.

What’s better than warm sugar cookies? How about hot chocolate cookie cups filled with fudgy frosting and topped with peppermint and marshmallows? These are perfect for those cold days when you want to curl up with a warm treat. You guys know I LOVE making cookie cups, but these might just be the cutest creations yet! Watch how to make these adorable desserts below and then scroll down for the full recipe!

These are so much fun to make

Start with your sugar cookie cup

Fill with chocolate fudgy frosting

Top with micro marshmallows

Sprinkle with crushed peppermint 

Add your pretzel handle using chocolate frosting

Press on the side of your cookie cup and hold to set

Ready to enjoy!

Peppermint Hot Chocolate Cookie Cups

By Brandi Milloy

Yields 3 dozen

Ingredients

3 cups Pillsbury™ BEST™ All Purpose Flour 

2 teaspoons baking powder

1/2 teaspoon salt

1 cup Crisco® All-Vegetable Shortening

1 cup sugar

1 large egg

2 tablespoons milk

2 teaspoons vanilla extract

1 Pillsbury™ Filled Pastry Bag Chocolate Fudge Flavored Frosting

Crushed peppermint candies, for garnish

Micro marshmallows, garnish

Mini pretzels

Directions

STEP ONE

HEAT oven to 350°F. Whisk flour, baking powder and salt in medium bowl until blended.

STEP TWO

BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.

STEP THREE

BLEND in egg, milk and vanilla. Gradually blend in flour mixture.

STEP FOUR

FORM dough into 1 tablespoon size balls and press into mini muffin tin and up the side to create a cup. Repeat this step until you’ve filled each tin.

STEP FIVE

Bake 10-12 minutes or until very light golden brown. Cool completely.

STEP SIX

To decorate: Pipe chocolate frosting into cups. Sprinkle with peppermint and marshmallows. To create the handle: break off the loops from pretzels and attach to the sides of the cookie cups using chocolate frosting.

Holiday Lights Sugar Cookies

If you’re planning to make a bunch of different types of holiday cookies this season, give my Holiday Lights Sugar Cookies a try – they’re too cute. These fluffy sugar cookies are made with Crisco®All-Vegetable Shortening, topped with crushed candies and strung together with candy string.

Holiday Lights Sugar Cookies                                                                                                     

By Brandi Milloy

Ingredients

3 cups Pillsbury™ BEST™ All Purpose Flour 

2 teaspoons baking powder

½ teaspoon salt

1 cup Crisco® All-Vegetable Shortening

1 cup sugar

1 large egg

2 tablespoons milk

2 teaspoons vanilla extract

½ cup Rainbow sprinkles

16 ounces white chocolate morsels, melted

Various hard candies, crushed

Sprinkles

Directions

STEP ONE

HEAT oven to 350°F. Whisk flour, baking powder and salt in medium bowl until blended.

STEP TWO

BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.

STEP THREE

BLEND in egg, milk and vanilla. Gradually blend in flour mixture.

STEP FOUR

DIVIDE dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness. Cut with light bulb cookie cutter. Place 2 inches apart on baking sheet.

STEP FIVE

Bake 8 to 10 minutes or until bottom edges are very light brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

STEP SIX

To decorate: frost cookies with white chocolate and sprinkle with candies and sprinkles while wet. Thread candy string through hole to connect.