Happy Halloween!

To celebrate the holiday, I wanted to share some of my favorite sites for fun, creative, unique Halloween treats.  Browse through them and let them inspire you to make something new and exciting today!


~http://www.justapinch.com/recipe/kimmi-knippel-sweet_memories/trick-or-treat-salted-nut-bars/cookies-for-kids


~http://spoonful.com/recipes/25-candy-corn-recipes?utm_source=pinterest.com&cmp=SMC|spoon|soc|PIN|Spoonful|InHouse|100513|CrazyCandyCorn15CandyCorn||famM|Social


~http://www.landolakes.com/recipe/1522/scarecrow-treats


~https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn1/77443_10151095186356851_1848163402_o.jpg


~http://kirstycolquhoun.blogspot.com/2011/10/day-137-witches-broomsticks.html


~http://www.highheelsandgrills.com/2012/10/candy-corn-sugar-cookie-bars.html


~http://kathiecooks.blogspot.com/2010/10/candy-corn-pudding.html


~http://www.culinaryconcoctionsbypeabody.com/2010/10/01/candy-corn-ice-cream/

Source: Pinterest

Cookies and Dip

Not chips and dip, cookies and dip.  Now that's my kind of combination!  I can't say enough good things about these cookies except that they are my favorite fall cookies.  I love the addition of a dip too.  And of course it's a pumpkin pie dip.  I know, I know 3 days in a row but I can't help it this time of year.

~The fall season = pumpkin inspired everything~

That's my equation and I'm sticking to it!  So bring on the hundreds of thousands of pumpkin recipes.  I just wish I had the time and the money to bake them all.  But if you're like me and you don't have tons of time, bake these cookies and serve them alongside this dip.  This dessert combination encompasses the fall season in one bite.

I've made pumpkin molasses cookies before on the blog but these are different.  Not better different, just different.  See for yourself and bake up a batch today.  Don't forget, no double dipping allowed, unless you're by yourself of course :)    

Soft Baked Ginger Cookies with Pumpkin Pie Dip

Source: My Kitchen Addiction 

• For the cookies
• 1/2 C butter, softened
• 1/2 C brown sugar
• 1/4 C sugar or granulated sugar substitute
• 1 egg
• 1/4 C molasses
• 2 tbsp water
• 2 1/4 C all-purpose flour (or 1 1/4 C all-purpose and 1 C white whole wheat flour)
• 1 tsp baking soda
• 1 tsp cinnamon
• 2 tsp ginger
• 1/2 tsp ground cloves
• 1/8 tsp salt
• 1/4 C sugar, for rolling dough  
• For the Pumpkin Dip
• 4 oz 1/3 of the fat cream cheese
• 1 C canned pumpkin
• 1 C confectioner’s sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/4 tsp ginger
• 1/4 tsp cloves

1. Preheat oven to 350. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
2. In the bowl of a stand mixer, cream together butter and sugars. Add in egg and beat until creamy. Beat in molasses and water until well-combined.
3. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly add dry ingredients to wet ingredients. Dough will be stiff and you may need to finish combining ingredients using a wooden spoon.
4. Roll dough into 1 – inch balls. Roll dough in sugar to coat. Place dough onto baking sheet. Press dough to indent ball slightly.
5. Bake for 8-10 minutes or until cookies puff and edges start to turn light golden brown. Allow cookies to cool for a couple of minutes before transferring to a wire rack to finish cooling.
6. While cookies are cooling, begin preparing pumpkin dip.
7. Cream together cream cheese and pumpkin until smooth. Slowly beat in confectioner’s sugar, cinnamon, nutmeg, allspice, ginger, and cloves until creamy.
8. Store leftover cookies in an air-tight container and leftover dip in the refrigerator.

Oatmeal Mondays

~Pumpkin Take 2~

Yesterday I gave you an awesome recipe for pumpkin bars.  I do hope you'll make them!

Today, it's baked pumpkin pie oatmeal.  I am a total lover of pumpkin pie so this oatmeal is right up my alley.  It's spicy from the pumpkin pie spice, sweet from the brown sugar and vanilla extract, and creamy from the pumpkin puree and milk.

Enjoy :)


Baked Pumpkin Pie Oatmeal

Source: Budget Bytes

• 1 (15 oz.) can pumpkin puree 
• ½ cup brown sugar
• 2 large eggs
• 1 tsp pumpkin pie spice
• ½ tsp salt
• ¾ tsp baking powder
• ½ tsp vanilla extract
• 1½ cups milk
• 2½ cups dry old-fashioned oats 

1. Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk (and yogurt if using).
2. Mix the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.
3. Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.

     

Pumpkin Bars!

 

My Mom makes pumpkin bars every year for Thanksgiving.  They are easily the most addictive and sought after dessert we have in our family recipe book.  Her pumpkin pie is another phenomenal dessert, which I'll be featuring a little later.  I think it's safe to say we take great pride in our pumpkin desserts.  Pumpkin bread, pumpkin butterscotch mini muffins, pumpkin chocolate chip cookies...my mouth is watering!  

I've been craving these delicious bars a lot lately so I thought I'd post the recipe early.  With all the pumpkin recipes floating around Pinterest, it seemed like a good idea.  I usually don't make any substitutions since we have these once a year but feel free to add in some applesauce to replace some of the oil.  The cream cheese icing is to die for and you'll find yourself licking it off the bar before you bite into it!  I can easily eat 5 of these in the span of 5 minutes so practice restraint or you may end up with a tummy ache.  It is so worth it though :)     

Pumpkin Bars with Cream Cheese Icing

1 can pumpkin (15 oz)

1 2/3 C sugar

2 C flour

1 t baking soda

2 t baking powder

2 tsp cinnamon

1 t salt

1 C vegetable oil

4 eggs

Icing: 3 oz cream cheese

2 C 10X sugar

6 T butter, softened

1 t vanilla extract

Beat eggs, sugar, oil and pumpkin in mixing bowl.  Mix dry ingredients in another bowl and add to mixture when blended.  Bake in ungreased 15x10 pan at 350 degrees for 25-30 minutes.  Add icing when cooled and dust with extra cinnamon.

Yum! 

To go plate :)

The BEST Muffins

I make a lot of muffins but some stand out in my mind and are requested constantly by family and friends.  These muffins are different because they have the chocolate, peanut butter combination, along with the goodness of oatmeal.  I make chocolate muffins, and I make peanut butter muffins with chocolate chips.  I even make muffins with an oatmeal topping.  So to me, these jems are a one stop shop.  They are fun to make, taste great, and satisfy even the pickiest eater.  I encourage you to make these, serve them warm or at room temperature with some butter and watch your family and friends swoon.

Chocolate Peanut Butter Oatmeal Muffins
Source: Our table for seven

1-3/4 cup boiling water

3/4 cup rolled oats

2-1/2 TBSP cocoa powder

3 TBSP canola or vegetable oil

3/4 cup sugar

1 egg

1 tsp vanilla

1-3/4 cup flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup semi sweet chocolate chips

1/2 cup peanut butter

In a mixing bowl, combine cocoa, water and oats. Let sit for 20 minutes.

Preheat oven to 350 degrees.  Fill cupcake pan with liners or spray with non stick cooking spray.

After 20 minutes is complete, add sugar to oat mixture and stir until well combined. Add oil, egg, vanilla and peanut butter. Combine well.

In a separate bowl, whisk flour, baking powder and baking soda.  Add flour mixture slowly into wet mixture and stir until combined well.  Fold in chocolate chips.

Spoon batter into prepared cupcake pan.  Bake 20-25 minutes or until toothpick comes out clean.

Makes 18 muffins.

    

Cake Fridays

Today you'll be getting 2 for the price of 1!  I'm feeling very generous this week:)

I went ahead and made 2 cupcake recipes, one in mini form, the other in standard form.  The mocha cupcakes are on the left, and the apple cider cupcakes are on the right.  The mocha cupcakes look more like a muffin but they are really fluffy.  Funnily enough, I thought the apple cider cupcakes would be lighter than the mocha because the batter seemed weightless.  But it's the opposite.  The apple cider mini cupcakes are creamier, while the mocha cupcakes are lighter than air.  So you never know what you're going to end up with when it comes to baking :)  Both are equally delicious though.  In fact, they are so delicious that I left off the frostings.  By all means, if you want to make the mocha buttercream frosting and the salted caramel buttercream to go with these cupcakes, go for it.  I'm sure they will be fabulous!

http://www.dulcedough.com/2012/03/mocha-cupcakes.html

http://www.somethingswanky.com/apple-cider-cupcakes-salted-caramel/

I had some fun with the remainder of the batters and made donuts.  Check out the pictures!
 

Mocha and apple cider swirl donut

Apple cider donuts for breakfast

Mini cupcake atop a mocha donut

Swirl donut amid mini apple cider cupcakes

My family got a kick out of all the different choices these 2 batters created.  So have fun in the kitchen and see what you can come up with.  You won't be disappointed with these 2 batters.  They are superb.

Snack for the Kids

Kids and snacks go hand-in-hand.  I'm always on the lookout for something healthy and hearty to feed their growing appetites.  These apple peanut butter snack bars are just that.  First of all, they are absolutely delicious and second, they are incredibly nutritious.  They are also portable and less messy than your average snack.  I know the first and second reasons to love these bars should be the most important, but as a mom, portability and cleanliness might triumph.

Apple Peanut Butter Snack Bars

Source: Happy Healthy Mama

2 cups rolled oats
1 cup shredded apple (one medium apple)
1/4 cup peanut butter
1/2 cup honey
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract

Preheat the oven to 350 degrees.  Grease a 9×9 baking dish and set aside.
Combine all ingredients in a medium bowl and mix well.  Transfer the mixture to the baking dish and use the back of a wooden spoon or a spatula to press it down evenly.
Bake in the preheated oven for 20 minutes, or until the edges are just barely browned.  Allow to cool before cutting into squares.

2 Eggless Recipes on 1 Website

1. Vegan Chocolate Avocado Cupcakes (see recipe here)

2. Eggless Butterless Chocolate Muffins (see recipe here)

Whether you're in the mood for a cupcake or a muffin, these 2 equally satisfying eggless recipes will not disappoint.  We don't have any allergies but once in awhile, I like to bake without eggs (especially if I'm low on them).  I don't always have ripe avocados in the house so the second option is even more convenient.  And the recipes can be found on the same website.  Gotta love that!

Happy Baking:) 

Oatmeal Mondays

I'm typically the oatmeal eater in the house but lately, my kids have been gobbling it up!  It's so nice to have another breakfast option besides cereal and carrot biscuits.

This is my recipe for crunchy peanut butter and jelly oatmeal.  It is so hearty and comforting on a cold Fall morning.  Measure out a heaping 1/2 C oatmeal into a microwave safe bowl.  Add 12 grapes and enough water to cover.  Cook on high in the microwave for 3 minutes.  Sprinkle with 2 T peanuts and stir to combine.  The grapes make the oatmeal super sweet and the peanuts add that great crunch.  Power packed and nutritious, this breakfast will keep you going until lunchtime.

  

Pancakes Turned Biscuits

I found this recipe for cornmeal pancakes that looked both simple and delicious so I whipped it up.  Not sure if I made a mistake somewhere down the line, but the batter was super thick, not resembling pancake batter at all.  So I ended up making drop biscuits (see above and below).

Here is the recipe.  Let me know if you have any luck using it to make pancakes :)  

Cornmeal Pancakes
Source: X O Breakfast

1 c. cornmeal
1 c. water
2 TB butter
1 TB honey
1/2 tsp. salt
1/2 c. milk
1 egg
1/2 c. flour
2 tsp. baking powder
1/3 C dried cranberries, optional

In a small pot, bring the water, butter, honey, and salt to a boil.  Remove from heat, whisk in cornmeal, and cover.  Let sit for 10 minutes.  Transfer to larger bowl.  Whisk in milk and egg.  Stir flour and baking powder together, then gently fold them into the batter.  Stir in dried cranberries, if using.  
*Lightly butter and heat pan (let it get nice and hot).  Use 1/3-1/2 c. of batter per pancake and cook 2-3 minutes per side, or until desired brownness.  Serve with maple syrup and fruit.

*This is where I used a small ice cream scoop to drop the dough onto a lightly greased pan.  Then I baked the biscuits in a 425 degree oven for 9-10 minutes.   

I won't soon forget the first time I made these cookies.  It was for a family party, and I just wanted something different to serve alongside the cake and ice cream.  Something portable for the kids to pick up and munch on.  I love a good peanut butter cookie but sometimes that can be boring and one note so I made these.  Let's just say everyone in the family raved about them.  We have a lot of Reese's peanut butter cup fans in the bunch so mix that into delicious cookie dough, and you've got yourself a winner. 

Chopping up the cups gives these cookies the perfect ratio of chocolate to peanut butter in every bite.  When the salty peanut butter in the cups is paired with the sweet cookie dough, you have an outrageous combination.  My advice: Makes these cookies.  They are crispy, soft, sweet and salty.  If you crave Reese's peanut butter cups and cookies alike, you will be all set with this treat.  Like my son always says, "But don't eat all of the dessert."  We nod and say we won't but with these cookies, it's easier said than done!

Peanut Butter-Cup Cookies

Source: Real Simple 

• 1 1/2  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1/2  teaspoon  kosher salt
• 1/2  cup  (1 stick) unsalted butter, at room temperature
• 3/4  cup  dark brown sugar
• 1/2  cup  granulated sugar
• 1  large egg
• 1  teaspoon  pure vanilla extract
• 1  12-ounce package small peanut butter cups, coarsely chopped

1. Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.

2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.

3. Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.

Tip: The cookies can be baked and stored at room temperature in an airtight container up to 3 days in advance.

         

Cake Fridays

Oatmeal in a cake?  I've made oatmeal muffins and oatmeal cookies but not an oatmeal cake.  But why not?!  The quick oats soaked in hot water create a super moist product.  Kind of a cross between a cake and a bar.

The first time I tried this cake, I wasn't sold on the texture simply because I like my cakes to have some crumb.  This dessert is very wet compared to the drier cakes I crave.  But after my second piece, I was convinced.  Its chewy, dense texture is surprisingly indulgent, which is what a treat should be.  So treat yourself extra good this Friday and make this chocolate oatmeal cake.  And don't forget the frosting.  It literally puts the icing on the cake, making it the world's best!

Unfrosted and it still looks divine

World's Best Chocolate Oatmeal Cake
Source: Pinch of Yum

• 1 cup brown sugar
• 1 cup white sugar
• ½ cup butter, melted
• 2 eggs, lightly beaten with fork
• 1¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ tablespoons unsweetened cocoa powder
• 1 cup quick cooking oats*
• 1¾ cups boiling water
• 1 12 oz bag chocolate chips, divided
• 6 tablespoons butter
• 6 tablespoons milk
• 1½ cups sugar
• ½-3/4 cup chocolate chips
• ½-3/4 cup mini marshmallows*

Instructions

1. Preheat oven to 350. With an electric mixer, cream the butter and sugars. Add the eggs and mix well.
2. Add flour, soda, salt and cocoa and mix until just incorporated. The batter will be very thick.
3. Add water to oatmeal and let stand for a few minutes. Once oats are soft, add oats/water mixture to the batter and mix well. Stir in half of the bag of chocolate chips (6 ounces).
4. Pour into a greased or buttered rectangular 9×13 cake pan. Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).
5. Bake at 350 for 30-40 minutes or until the surface springs back lightly when touched and your house smells amazing. Do not over bake. Let cool completely.
6. For the frosting, melt the butter, sugar, and milk in a large saucepan over medium-low heat. Bring to a boil and boil for 30 seconds.
7. Reduce heat to low and add chocolate chips and marshmallows. Stir or whisk until frosting is smooth. Pour immediately over the cooled cake. The frosting crystallizes almost immediately as it cools so it’s important to get it on the cake while it’s still piping hot. Allow the frosted cake to cool for 5 minutes before serving.

Notes

*You can substitute rolled oats for the quick cooking oats, but they should be soaked in the boiling water for at least 10 minutes. Also, if you use rolled oats, the texture of the cake will be different as the oats will be more noticeable. *Regular size marshmallows work, too. They just take longer to melt. 

Preparing the frosting

Yes, that is a banana in the background, and yes I do plan on eating this oatmeal cake for breakfast :)

 

These are dangerously good :)

Something about a mini anything can be dangerous.  Think donut holes.  They are so tiny, you just pop away and already you've eaten 15!  That is how these muffins are.  I don't know if it's the pumpkin spice flavor or the combination of sugars or just that they are cutest little muffins ever, but you cannot stop eating them!  So pop away but remember, I warned you :)    

Mini Pumpkin Butterscotch Muffins
Source: Allrecipes

Combine:

1 ¾ C flour

½ C brown sugar

½ C white sugar

1 t cinnamon

½ t ground ginger

½ t nutmeg

1 t baking soda

¼ t baking powder

1/2 t salt

Combine:

2 eggs

½ C melted butter

1 C canned pumpkin

Add wet ingredients to dry ingredients and stir in one 6 oz package butterscotch, chocolate or any chips you'd like.  Grease mini muffin cups.  Fill 2/3 full and bake at 350 degrees for 10-12 minutes.  

The Best Chocolate Cookie Recipe

Chewy Chocolate Cookies
Source: Gooseberry Patch

½ C butter, softened

1 C sugar, divided

1 egg yolk

2 T milk (I use water)

2 t vanilla extract

1 C flour

1/3 C baking cocoa

¼ t salt

20 unwrapped milk chocolate drops (I use Dove milk chocolates)

In bowl of stand mixer, beat ½ C butter, 2/3 C sugar, egg yolk, 2 T milk and 2 t vanilla together until light and fluffy; set aside.  In a separate bowl, combine flour, cocoa and salt; add to butter mixture, beating until well blended.  Cover and chill one hour.  Shape dough into 1-inch balls.  Roll in remaining 1/3 C sugar; place on lightly greased baking sheets.  I rolled half the cookies in sugar and left half plain.  Bake at 350 degrees for 9 minutes.  When cookies are done, gently press chocolate drops on top of warm cookies.  Remove from baking sheets; cool completely on wire racks.  Makes 20 cookies.

Oatmeal Mondays

Here is the recipe for stove top granola, as promised :)


Source: Allrecipes

1 tablespoon olive oil 2 cups rolled oats 1/3 cup butter 2 tablespoons honey

1/3 cup packed brown sugar 1/2 cup chopped almonds 1/3 cup dried cranberries

1.	Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
2.	Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
3.	Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

Cinnamon Molasses Muffins

We'll just make this a muffin kind of weekend!

I made these muffins for a brunch and served them alongside stove top granola (recipe will be revealed tomorrow), Greek yogurt, sausage links and veggie casserole.  They were a huge hit!  The kids and parents alike scarfed them down.

Cinnamon Molasses Muffins
Source: The way to his heart blog

• 1 1/2 cup flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/4 tsp ground cinnamon, divided
• 1/2 tsp salt
• 1/4 cup oil
• 1/2 cup dark molasses
• 1 cup applesauce
• 1 Tbsp sugar

Preheat oven to 375 F. Lightly grease mini-muffin tins and set aside. In a large bowl, combine flour, baking soda, baking powder, 3/3 tsp cinnamon, and salt. Set aside. In a small bowl, mix oil, molasses, and applesauce. Stir wet ingredients into dry ingredients. Mix well. Fill prepared muffin cups 2/3 full. Combine sugar and 1/2 tsp cinnamon and sprinkle over the tops just before baking. Bake approximately 15 minutes, or until toothpick inserted in center comes out clean.  Makes 30 mini-muffins. If you want to bake standard muffins, increase baking time to approximately 20 minutes.

I love how these muffins are satisfyingly sweet but at the same time a healthier option.  Filled with cinnamon, iron rich molasses, fruit, and good fats, these will make you feel fuller longer and not cause that "crash" that comes too often with sugary baked goods.  So eat up and share these with the kids.  They are good anytime of the day :)      
    

Make your weekend extra special with these...

Chocolate Chocolate Chip Muffins

Source: Bake or Break

• 1 & 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons unsweetened cocoa powder
• 3/4 cup granulated sugar
• 3/4 cup semisweet or milk chocolate chips plus 1/4 cup for tops
• 1 cup milk
• 1/3 cup + 2 teaspoons canola oil
• 1 large egg
• 1 teaspoon vanilla extract

Preheat oven to 375°. Grease or line a 12-cup standard muffin pan.

Whisk together flour, baking powder, baking soda, cocoa, and sugar. Stir in 3/4 cup chocolate chips. Add milk, oil, egg, and vanilla, and stir just until blended.  Spoon batter into prepared pan. Sprinkle remaining 1/4 cup chocolate chips on top. Bake 15-20 minutes, or until muffins are dark, risen, and springy. 

Cake Fridays

I love Fridays :)  And I LOVE this cake.  This is one I crave all the time.  Plain, it's divine but with homemade chocolate sauce (see recipe here) drizzled over top, it's truly spectacular.  Simple and sweet, it's the perfect cake for any occasion or the occasional cup of tea :)

Irish Tea Cake

Source: Allrecipes

1/2 cup butter, softened 1 cup white sugar 2 eggs 1 1/2 teaspoons vanilla extract 1 3/4 cups all-purpose flour

2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/4 cup confectioners' sugar for dusting, optional

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
2.	In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
3.	Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving (optional).

   

Belgian Waffle Biscuits

These are similar to my weekend biscuits (see Saturday, Sept. 14th post) but much sweeter.  I make these drop biscuits a lot.  Three ingredients and you're all set.

2 C Krusteaz Belgian Waffle Mix
1 C fat free Greek yogurt or fat free sour cream
1/3 C chocolate chips

Mix to combine and use a medium ice creamer scooper to drop them on a cookie sheet with nonstick spray.  Bake at 425 degrees for 8 minutes.  Remove promptly and let cool completely before storing in an airtight container.      

Chocolate Sprinkles Cookies

I made these yesterday at the request of my son.  They didn't make him feel 100% better (getting over the stomach flu) but they did lift his spirits.  How could they not with all those rainbow sprinkles?!  Regardless, they are delicious.  Slightly crisp on the outside, chewy on the inside, these thin cookies are buttery and rich with just a hint of chocolate.  Yum :)

 Chocolate Sprinkles Cookies

 

Slightly Adapted from Bake or Break

• 1 C all-purpose flour
• 1/4 C wheat germ
• 1/2 t baking powder
• 1/4 t salt
• 1/2 C unsalted butter, softened
• 1/4 C granulated sugar
• 1/2 C packed light brown sugar
• 1 large egg
• 3/4 t vanilla extract
• 1/3 cup rainbow sprinkles

Preheat oven to 350°. Grease or line baking sheets.  Whisk together flour, baking powder, and salt. Set aside.  Using an electric mixer, beat butter, sugar, and brown sugar until fluffy. Add egg and beat just until combined. Mix in vanilla.  Gradually add flour mixture, mixing until almost combined. Stir in sprinkles.  *Drop dough by tablespoonfuls onto prepared pans. Bake 9 minutes. Cool on pan on wire rack for a few minutes. Then, transfer from pan to wire racks to cool completely.

*I refrigerated the dough for 1-2 hours in the fridge before baking.       

Oatmeal Mondays

Another Monday morning...

I think some peanut butter will get this week rolling.

Really simple recipe:

1/2 C peanut butter
1/3 C honey

Melt in saucepan and stir until combined.

1 C oats

Add oats to saucepan off the heat and stir to coat.  Press into a greased 8x8 Pyrex and let cool.  Chill for a few hours in the refrigerator.  Cut into bars once completely cooled.

I like the recipe as is because peanut butter is the star.  But if you'd rather a bar chock full of goodies, mix in some sesame or sunflower seeds, chopped nuts, coconut flakes, and/or dried fruit.  You could even sprinkle chocolate chips on top once it's pressed into the pan.  The possibilities are endless!

Pack this in your child's school lunchbox and you've got a healthy snack or swipe one for a quick breakfast. 

Enjoy :)     

Coco Cocoa Muffins

Funny name, huh?!

These are coconut chocolate muffins that I made recently and I had to share the recipe.  I add shredded coconut to many baked goods and even sprinkle it on my oatmeal in the morning.  It adds a richness and chewiness that I just love.  So when I saw this recipe on Pinterest, I knew I had to try it.

Coco Cocoa Muffins

Source: family feedbag

2 eggs
1/4 cup vegetable oil
1 cup milk
3/4 cup granulated white sugar
2 tsp vanilla extract
1 1/3 cup all-purpose flour
1/3 cup cocoa powder
2 tsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup shredded sweetened coconut, plus another 1/4 cup for topping

Preheat oven to 375 degrees.  Add the eggs, oil, milk, sugar and vanilla to a large mixing bowl and beat until smooth. In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, nutmeg, salt and 1/2 cup of the shredded coconut. Gradually add the dry mixture to the wet mixture, beating well between additions. Pour the batter into a muffin pan lined with paper muffin cups to about 1/4 inch from the top of the paper. Sprinkle the remaining 1/4 cup of coconut on top. Bake for 20-22 minutes until a toothpick inserted in the center of one of the muffins comes out clean.

This recipe is quick, easy, and I'm sure you have all the ingredients in your pantry right now.  So make these muffins today!  Your family will be so happy you did!     

Sweet Butter

I'm a spread person.  I always need something to smear on my breads, muffins, and biscuits.  It elevates and brightens their flavors.  I like butter but sometimes it's boring.  So I made Texas Roadhouse cinnamon butter: 1 stick unsalted butter, room temperature, 1/4 c. powdered sugar, 1/4 c. honey, 1 tsp. ground cinnamon.  Mix until smooth.  It's butter with just the right amounts of powdered sugar, honey and cinnamon.  The combination of all four is awesome.  There is only so much Nutella, peanut butter and cream cheese one person can consume and when plain butter isn't cutting it, I indulge in this.  It doesn't last long when it's sitting on the kitchen counter.  You could also smear it on graham crackers, toast, bagels, tortillas, fruit...you name it.  I hope you'll try this recipe and find you're perfect match for this sweet butter.

Cake Fridays

Blueberry Studded Greek Yogurt Chocolate Chip Cake...

How good does that sound?!

I can't take all the credit for this recipe.  My son wanted a chocolate chip cake, my daughter wanted a blueberry cake, and I wanted a Greek yogurt cake so this was born.  And I have to say it's delicious!  It's always exciting when you come up with an original recipe that not only tastes great but is pretty good for you.  It's a win, win for everyone :)

  

Here's the recipe:

1 1/2 C flour

1 t baking powder

1 t cinnamon

1/2 t salt

Combine in bowl and set aside.

1 stick softened, unsalted butter

2/3 C packed brown sugar

Cream in stand mixer until light and fluffy.

2 eggs

1 t vanilla extract

Add eggs one at a time, mixing between each addition.  Add vanilla and blend.  Slowly add in dry ingredients and mix to combine.   

1/2 C non fat Greek yogurt 

1/2 C chocolate chips

Stir in Greek yogurt and chocolate chips.  Pour batter into a greased 8x8 Pyrex. 

2/3 C frozen blueberries

Sprinkle on top of cake before baking.  Bake at 350 degrees for 40 minutes.



This cake is like a blank slate; you can make it whatever you'd like.  Add dark chocolate or white chocolate chips instead and top it with frozen raspberries or a diced pear.  Add butterscotch chips and top it with a diced apple or peach.  Add peanut butter chips and top it with dollops of your favorite jelly or halved fresh grapes.  You could make a cinnamon sugar topping, or switch out the vanilla extract for something different like almond, lemon or coffee extract.  You could even frost this cake for your next party with peanut butter frosting or pumpkin cream cheese frosting for the Fall.  You get the picture!  This cake is a great canvas to show off your creativity in the kitchen.  And your guests will be delighted with its moist, dense, rich texture.

          

Thursday Update

I went to a cooking class last night at Whisk in Cary and the theme was pumpkin.  So excited to try it out with a friend of mine.  We had a blast!  I wanted to share a relish recipe we made to top pumpkin soup.  I was so inspired by the class that I actually made the soup and relish for dinner tonight! 

Relish

1 crisp, tart apple, finely chopped

1/8 red onion, finely chopped

2 T lemon juice

1/2 C dried cranberries, chopped

1/2 t chili powder

2 t honey

1/2 t ground cinnamon

 

Mix all ingredients together in your favorite bowl and serve :)

 

 

Healthy Chocolate Banana Muffins

I like to experiment with recipes in an attempt to make them healthier.  So when the kids were begging me for double chocolate banana muffins (see Saturday, Sept. 21st post) and I was out of chocolate chips, I figured this was the perfect opportunity.

Here are some of my tricks:

Substitute applesauce or Greek yogurt for butter, oil or eggs
Double up on vanilla extract to decrease the amount of sugar in a recipe
Substitute mashed avocado or banana for butter
Cut out semi sweet morsels

When you eat dessert everyday, it will do your body good to cut down on the fat and calories once in awhile.  I don't normally change tried and true recipes but desperate times call for desperate measures.  I left out the chocolate chips making these just chocolate banana muffins and used white whole wheat flour.  They turned out great!  The kids have been enjoying them for breakfast or a quick snack.  Less messy without the chocolate chips too.  I bet you could even substitute applesauce for all the oil.

Happy Baking :)

Happy October!

October 1st marks the beginning of hayrides, scarecrow sightings, leaf pile tournaments, and everything pumpkin.  Pumpkin pie for dessert, pumpkin bread for Sunday brunch, seasonal pumpkin butter sold at your favorite store.  It's just a festive time of year.  When we lived in Maine, my husband and I attended the pumpkin festival in Keane, NH and let me tell you, those folks know what they are doing with their pumpkins.  While we would rather eat them, they would rather decorate them.  What a sight!  I highly recommend taking a trip to see the millions upon millions of pumpkins on display in that quaint New England town.

Getting back to today's post, I love pumpkin for what it does to desserts.  It compensates for some of the butter and creates a super moist product, turning these cookies into soft mini cakes with just a hint of spice.  Add some chocolate and/or butterscotch chips and you've got an unforgettable treat.  Have fun and dress these cookies up any way you'd like, much like the folks in Keane, NH do with their pumpkins.   

Rolled in sugar

Chocolate chip

Pumpkin Molasses Cookies

Slightly adapted from My Baking Addiction

 

2 1/3 cups flour

2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice
1/4 tsp black pepper (optional)
8 Tbs butter, room temperature
1 cup brown sugar, packed
1/4 cup molasses
2/3 cup pumpkin puree
1 large egg
1/2 cup sugar, for rolling
chocolate chips, butterscotch chips, etc

1. Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper if using.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
3. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with.
4. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
5. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. Roll the balls in the sugar and use the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick.  Transfer to cookie sheets. Do not over crowd.  Press 5-6 chips in the cookies you wish to decorate.
6. Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
7. Repeat with second batch of dough. 

Butterscotch chip