Two weeks ago I traveled to Seattle for the International Food Bloggers Conference, or IFBC, on behalf of Krusteaz. As you know, I’m working with Krusteaz this year as part of their Bakers Dozen team which brings you delicious recipes featuring Krusteaz products.
It was my second time visiting Seattle and the first time I was a tween and didn’t really get to experience the city. I was so glad to be able to experience it as an adult who could explore without her parents and little siblings around, and see what this magical, chilly city had to offer.
First off, I flew in a day early to the conference so I could film some cooking videos with Krusteaz! I was SO nervous you guys. I know I’ve made some videos in the past, but that was with my ex-boyfriend filming me and the pressure was minimal. This, however? Totally nerve-wracking.
Imagine dorky ol’ me, standing there with a hair and makeup team getting dolled up and shoved in front of two HUGE cameras in a tiny studio kitchen with like, ten people on staff watching me talk about muffins. It was surreal, admittedly kinda cool, but also a total nail-biter. Needless to say, I was beyond thrilled it was over because I was rewarded with a fresh-baked blueberry muffin and the chance to breathe and not have my palms dripping with sweat. Best. Reward. Ever.
Later in the day, I happened to go on a chocolate tour with my close blog friends. We walked around a very stormy downtown Seattle and tried different chocolate treats at different hot spots around the city. My favorite? A “drinking chocolate” right across the street from Pike’s Place Market. It was as thick as ganache and tasted like it, too. Crazy good.
The next day we went back to the Krusteaz HQ and toured their facility. Did you know Krusteaz started in 1932 when a group of women wanted to create a fast, foolproof way to make pie crust? Prepared pie crust was their first product, hence the name ‘Krust – Eaz.’ Get it?
Later on, we had a photography workshop with professional photog Todd Coleman. Todd taught us some awesome tips on how to use our smartphones to create stunning, frame-worthy pictures. One of the genius tips was to prop your phone up using two clothespins for a landscape shot. So brilliant.
Later, I had Beecher’s Mac & Cheese for dinner. It. Was. Phenomenal. So creamy, spicy, and perfectly balanced with Beechers’ very own blend of cheese. A must-stop in Seattle for sure!
On Saturday was the main conference. Krusteaz had a super fun cookie and crafting demo I attended and helped set up. Basically, any attendee of the conference could stop by and craft with us and some Krusteaz cookies, including some of the new flavors like Brown Sugar Oatmeal, Oatmeal Scotchie, and Pumpkin Spice. We’d then make adorable, portable crafts in which to store the cookies. It was a great way to take a break from the conference learning and do something creative and fun … and sample some of Krusteaz’ fabulous new cookies!
Overall, the conference was fun, informative, and Seattle was awesome. I highly recommend it to any food blogger looking to explore a fun new city, meet up with new friends and old, and try some amazing food. I’m so grateful Krusteaz sent me there to have a blast!
Now, let’s talk about these cookies. They’re made with Krusteaz’ Cranberry Orange Muffin Mix, which you can find at your local grocery store on the baking aisle. They’re plush, chewy, and studded with real cranberries, a fresh orange flavor and white chocolate chips, which add sweetness and texture. And they’re a cinch to whip up! You can’t beat these easy, festive, fall-inspired cookies.
Make them now!
Muffin Mix Cranberry Orange Cookies & My Trip to IFBC
- 1 pkg Krusteaz Cranberry Orange Muffin Mix
- 3/4 cup old fashioned oats
- 1/3 cup + 2 Tbsp vegetable or canola oil
- 1 egg beaten
- 1/4 cup brown sugar
- 2 Tbsp milk
- 1/2 cup white chocolate chips
- Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or spray lightly with cooking spray. Set aside.
- In a large bowl, combine the muffin mix (the dry mix only), oats, oil, egg, brown sugar and milk with a spoon or rubber spatula until just barely blended. Drain the cranberries and toss them in with the chocolate chips, folding into the dough evenly.
- Drop rounded Tablespoonfuls of dough using a cookie dough scoop onto the baking sheets about 1-2" apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets, then serve!
I hope you enjoy, and have a sweet day!
In the interest of full disclosure, I was generously sent to Seattle on behalf of Krusteaz for IFBC. All opinions are 100% my own and I was compensated for this post.