Tuesday, 20 December 2016

Double Peppermint Cupcakes

Peppermint exact and peppermint creamer are used both in the cupcake batter and frosting for a double peppermint dose. Thank you Roxana's Home Baking

1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon peppermint extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
2/3 cup International Delight peppermint coffee creamer
1 1/2 cups butter, room temperature
4 1/2 cups powdered sugar
1-2 drops peppermint extract
2-4 tablespoons International Delight peppermint coffee creamer

  • Heat the oven to 350F. Line 14-15 cupcake cups with paper cups. 
  • Set aside.
  • Beat together the butter and granulated sugar until light and fluffy 
  • Stir in the peppermint extract and the 2 eggs, beating well after each addition.
  • Alternately, stir in the flour and baking powder with the peppermint creamer. 
  • Stir until just combined.
  • Spoon the batter into the prepared baking cups and bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes from the oven and cool completely on a wire rack before frosting them.
  • When the cupcakes are cooled, make the frosting.
  • Beat the butter until light and fluffy 
  • Stir in few drops of peppermint extract and 2 tablespoons for peppermint creamer.
  • Gently beat in the powder sugar, a little at a time.
  • When all the sugar is added, beat well
  • If you think your frosting is too thick, add a few more teaspoons of peppermint creamer until you reach desired consistency.
  • Spoon the frosting into a piping bag fitted with a frosting tip and frost the cooled cupcakes. 


Monday, 19 December 2016

Eggnog Coffee Cake Muffins

A wonderful breakfast treat for the Festive Season. Thank you Two Peas and their Pod

For the Streusel:

1/2 cup all-purpose flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

For the muffins:

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the eggnog glaze:

1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg

  • Preheat the oven to 350 degrees F.
  • Line a muffin pan with paper liners or spray with cooking spray. The recipe makes 10 muffins.
  • Set aside.
  • In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg.
  • Add the butter and rub together with your fingers until mixture looks like coarse crumbs.
  • Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  • Set aside.
  • In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract.
  • Whisk until smooth.
  • Pour the liquid ingredients over the dry ingredients and stir until just combined.
  • Don't over mix.
  • Place 1 tablespoon of muffin batter in each prepared muffin cup.
  • Top with 1 teaspoon of streusel.
  • Add more batter to cover the streusel, about a heaping teaspoon.
  • Top muffins with remaining streusel.
  • Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let muffins cool to room temperature.
  • While the muffins are cooking, make the eggnog glaze.
  • In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg.
  • Whisk until smooth.
  • Drizzle glaze over the muffins. 

Saturday, 17 December 2016

Chocolate Peppermint Rice Krispie Treats

Rice krispies go holiday! Thank you A Cultivated Nest

5-6 C. Kellogg's Rice Krispies
1 10.5 oz package of Peppermint Marshmallows 
4 tbs. butter
4 oz. chocolate chips or chocolate candy melts, any brand (white chocolate looks pretty too)
5 candy canes, crushed

  • Line a 9x13 baking dish with parchment paper or spray with some non-stick cooking spray. 
  • Melt the butter and peppermint marshmallows on low heat stirring frequently until melted.
  • Once they have completely melted, pour in the Rice Krispie cereal 
  • Stir well coating all the Rice Krispies.
  • Quickly pour the mixture in the baking dish and press down evenly. 
  • Pour the chocolate chips into a small microwave safe dish 
  • Heat in 20 second increments, stirring every 20 seconds until melted. 
  • Remove from the microwave and let cool a few minutes.
  • Scoop the melted chocolate into a sandwich bag and snip the corner of the baggie 
  • Gently squeeze the chocolate out of the sandwich bag over the Rice Krispie treats. 
  • It doesn't have to be perfect
  • Lastly sprinkle with the crushed candy canes. 
  • They will stick on top of the melted chocolate.
  • Cut evenly into squares.  
  • Store in an airtight container for 4-5 days.

Thursday, 15 December 2016

Rolo Double Chocolate Chip Christmas Cookies

Thank you Living Locurto

2¼ cup flour
1 tsp baking soda
½ tsp salt
1 cup butter
½ cup sugar
¾ cup brown sugar
1 small package instant vanilla pudding mix
2 tsp vanilla
1 egg
½ package chocolate chips (red and green)
½ cup dark chocolate chips (optional)
1 bag of Rolos
Holly Sprinkles (optional)

  • Preheat oven to 350°.
  • Stir baking soda, flour and salt; set aside.
  • Combine butter, sugars and pudding mix, beating until fluffy.
  • Add vanilla and egg; beat until smooth.
  • Add dry ingredients; mix well.
  • Stir in chocolate chips.
  • Roll dough into balls and bake for 8-10 minutes.
  • Remove cookies from oven, place on a wire rack to cool
  • Before cookies cool, stuff a Rolo in the middle of the cookie.
  • While the Rolo is still warm, gently add holly sprinkles to the top of the candy.

Sunday, 11 December 2016

Eggnog Rice Pudding

This delicious and creamy Eggnog Rice Pudding recipe will have you ready for the holidays. Thank you Yummy Healthy Easy

¾ cup long grain rice
1½ cups water
1½ cups International Delight Nog
⅛ tsp. salt
2 Tbsp. sugar substitute, such as Truvia (or 4 Tbsp. sugar)
½ cup milk
1 egg, beaten
⅓ cup raisins
½ tsp. vanilla cinnamon & nutmeg, for serving

  • In a saucepan, heat 1½ cups water to boiling. 
  • Add in rice. 
  • Cover and cook on low for about 20 minutes, until the water is absorbed and the rice is tender.
  • Measure out 1½ cups of the cooked rice and place it in another clean saucepan. 
  • Add in the eggnog, sugar and salt.
  • Cook, stirring frequently, for about 15 minutes on medium-low heat, or until the mixture is creamy and thickened.
  • Add milk, beaten egg and raisins. 
  • Cook for a few minutes, stirring frequently (this is important because the egg will cook in the mixture and you don't want that!) until creamy. 
  • Take off heat and add in vanilla.
  • Serve immediately with a sprinkling of cinnamon and nutmeg. 

Friday, 9 December 2016

White Christmas Cocoa

Simple and delicious. Thank you I Heart Naptime

4 cups whole milk ( you can also substitute half and half or heavy cream or a combination of both)
1 tsp vanilla extract
1/4 tsp Cinnamon
8 oz. white chocolate, chopped into small pieces
Whipped Cream or marshmallows for topping

  • Stir together milk, chocolate, cinnamon,and vanilla in small saucepan.
  • Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.)
  • Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.
Crock-pot Methood:
  • Stir together milk, chocolate, cinnamon,and vanilla in bottom of crockpot.
  • Set to Low Heat
  • Allow to simmer for up to 2 hours.

Thursday, 8 December 2016

Old-Fashioned Ginger Snap Cookies

Incredibly easy and delicious Christmas Classic. Thank you Mom Endeavors

¾ cup shortening
1 cup sugar (white)
1 egg, unbeaten
¼ cup molasses
2 cups sifted flour
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger

  • Preheat oven to 375 degrees F.
  • In a large mixing bowl, mix together all ingredients until well-combined.
  • Roll dough into little balls (about the size of a walnut).
  • Roll balls in sugar on drop on to a greased cookie sheet 1" apart.
  • Bake 10-12 minutes.

Wednesday, 7 December 2016

Cream Cheese Chocolate Croissant Cookies

Fabulous cookies to give as a gift...or just keep for the family. Thank you Chocolate, Chocolate and More

1 cup butter, softened
1 block (8 ounces) cream cheese, softened
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups all purpose flour
1 egg white
1 tablespoon water
decorator sugar for dusting

2 tablespoons melted butter
6 tablespoons granulated sugar
2 cups mini chocolate chips

  • Cream butter and cream cheese together until smooth. 
  • Add in sugar and vanilla, beat again until incorporated. 
  • Mix in flour and salt.
  • Separate dough into 6 equal parts. 
  • Wrap in plastic wrap and refrigerate for 30 minutes to firm up dough.
  • Remove dough from refrigerator 
  • Roll out each section of dough to about 8 inches in diameter, 
  • Place on wax paper on a plate using wax paper to separate disks. 
  • Place back in refrigerator for another 30 minutes.
  • Working with one disk at a time, Brush with melted butter, 
  • Then sprinkle 1 tablespoon sugar over entire surface and then 1/4 cup mini chocolate chips. 
  • Cut into 8 wedges using a sharp knife or a pizza cutter works best. 
  • Roll each wedge up starting with the wide end, into a croissant shape.
  • Place cookies on a lightly greased or parchment lined baking sheet. 
  • Beat egg white and water to create an egg wash. 
  • Brush tops of cookies with egg wash then sprinkle with decorator sugar.
  • Bake in a preheated 350 degree oven for 20-22 minutes just until golden. 
  • Remove from oven and let rest on cookie sheet for 10 minutes before placing on racks to cool completely.

Tuesday, 6 December 2016

Cranberry Ginger Sugar Cookies.

These flavours are great together! Thank you 365 Days of Baking and More

1 1/2 cups + 6 tablespoons flour

3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup chopped fresh cranberries
1 tablespoon chopped crystallized ginger
  • In a medium bowl, sift together flour, baking powder, and salt.
  • In the bowl of a mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until light and fluffy.
  • Add the egg, cranberries, and crystallized ginger until thoroughly combined.
  • Gradually add the flour and mix on lowest speed until just blended.
  • Place a piece of plastic wrap on the counter and place half of the dough onto it, shaping it into a log about 2-inches in diameter.
  • Do the same with the other half of the dough.
  • Chill for several hours in refrigerator until firm.
  • Preheat oven to 375 degrees F.
  • Cut into slices about 1/4-inch thick and place on a baking sheet lined with parchment.
  • Bake for 10 minutes, until firm, but not browned.

Monday, 5 December 2016

Cranberry Orange Walnut Bread

Cranberry and orange just screams Holidays...and it dosnt get much better than this. Thank you Cooking on the Front Burner

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1 stick butter (frozen for easier grating)
Zest of 1 orange
3/4 cup orange juice
2 eggs
1/2 cup sour cream
2 tsp vanilla
1 1/2 cups fresh cranberries cut in half
1/2 cup roasted walnuts chopped roughly *

3 oz. cream cheese softened
2 oz. of soft butter
1 cups sifted powdered sugar
walnuts for garnish

  • Preheat your oven to 350. 
  • Line 3 small loaf pans with parchment paper 
  • Be sure to leave 2 ends that overlap the long side edges (makes removal easier)
  • In a large bowl whisk together the flour, sugar, baking powder and salt. 
  • Grate the frozen butter into the mixture then use a pastry cutter until it resembles coarse meal. 
  • Set aside
  • In a medium bowl whisk the zest, orange juice, eggs, sour cream and vanilla.
  • Pour the wet ingredients over the dry ingredients and mix until just combined.
  • Fold in the cranberries and walnuts
  • Divide the batter between the 3 pans.
  • Bake for about 45 minutes or until a toothpick comes out clean.
  • Let cool on wire rack for 15 minutes; remove; cool on rack completely
  • For the Frosting combine all ingredients and frost cooled breads
  • Sprinkle with walnuts
  • Store at room temp for several or days

*to toast walnuts place in a small pan over medium heat and stir until they become fragrant.  

    Sunday, 4 December 2016

    Candy Cane Brownie Trifle

    This rich trifle is an impressive dessert to serve after Christmas dinner. Thank you The Food Charlaton

    1 9x13 inch pan of baked brownies 
    6 ounces (1 cup) semi-sweet chocolate chips
    3 tablespoons butter
    1 and 1/4 cup half and half or cream
    3/4 sugar
    3 tablespoons light-colored corn syrup
    1/4 teaspoon peppermint extract
    2 cups whipping cream
    1/4 cup powdered sugar
    1/4 or 1/2 teaspoon peppermint extract
    1 cup crushed candy canes (about 12 candy canes)

    • Start by making the brownies. A box mix is fine. 
    • Make sure not to over bake them. 
    • Remove brownies from the oven and cool completely .  
    • Cut brownies into bite-size chunks and set aside.
    • Meanwhile, in a saucepan combine chocolate chips and 3 tablespoons of butter. 
    • Cook and stir over low heat until melted. 
    • Stir in 1 and 1/4 cups half and half or cream, 3/4 cup sugar, and corn syrup.  
    • Bring to a gentle boil over medium heat.  
    • Boil over medium heat, stirring frequently, about 8 minutes (set a timer!) or until sauce is reduced to about 2 1/3 cups.  
    • Remove from heat. 
    • Let cool for a minute or two, until it stops bubbling. 
    • Stir in 1/4 teaspoon peppermint extract.  
    • Cool to room temperature; mixture thickens as it cools. (Freezer or fridge also helps here).
    • For the whipped cream, in a chilled mixing bowl combine 2 cups cream, powdered sugar, and 1/4 or 1/2 teaspoon peppermint extract.  
    • Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form.
    • In 16 small dessert cups, alternately layer brownie chunks, chocolate sauce, whipped cream, and crushed candy canes, ending with whipped cream and candy canes.  
    • Serve immediately.
    • If you want to do this all in one trifle bowl, place 1/3 of the brownie chunks in a 3-quart bowl or trifle dish.  Drizzle with 1/4 of the chocolate sauce.  
    • Sprinkle with 1/4 of the candy canes.  
    • Top with 1/3 of the whipped cream.  
    • Repeat layers twice more.  
    • Drizzle with remaining chocolate sauce; sprinkle with remaining candy canes.  
    • Serve immediately.

    Saturday, 3 December 2016

    Chocolate Mint Cake Mix Cookies

    Always a Christmas cookie plate hit! Thank you The Cards We Drew

    1 box of chocolate cake mix
    8 oz. cream cheese softened
    1/4 cup of butter
    1 egg
    1 tsp. vanilla
    1 cup Andes Mint Chips

    • Mix all ingredients together (dough will be VERY thick).
    • Preheat oven to 375 degrees.
    • Scoop dough into rounded tablespoons 
    • Bake on ungreased cookie sheet for 10-12 minutes.

    Friday, 2 December 2016

    Candy Cane Pretzel Bark

    This 3 ingredient no bake treat is salty, sweet....and easy. Thank you Inside Bru Crew Life

    waffle pretzels
    1 - 16 ounce package white CandiQuik
    Wilton Peppermint Crunch sprinkles or crushed candy canes

    • Line a 15x10 baking sheet with foil. 
    • Make sure the ends of the foil wrap around the pan, so it doesn't move. 
    • Lay the pretzels end to end covering the entire pan as much as you can.
    • Melt the package of CandiQuik according to the package directions. 
    • Gently pour over the pretzels on the pan. 
    • Use an angled spatula to evenly and gently spread the chocolate over all the pretzels. 
    • Sprinkle with candy canes or Peppermint Crunch sprinkles. 
    • Let set. 
    • Break apart into single pretzels or bigger squares of pretzels.

    Mocha Mudslide Hot Chocolate

    A rich and creamy, warm version of the popular mudslide cocktail. Thank you Lemons for Lulu

    4 tablespoons unsweetened cocoa powder
    4 tablespoons sugar
    1 cup heavy cream
    1 cup half and half
    1/4 cup strong coffee
    1 oz chopped semi sweet chocolate
    4 tablespoons Kahlua
    4 tablespoons Baileys Irish cream
    2 scoops chocolate ice cream

    • In a medium saucepan, combine cocoa powder and sugar. 
    • Whisk in heavy cream, half and half and coffee. 
    • Continue to whisk over medium heat until sugar and cocoa have dissolved. 
    • Stir in chopped chocolate, 
    • Reduce heat and gently whisk mixture until the hot chocolate has thickened. 
    • Remove from heat and stir in Kahlua and Baileys.
    • Divide mixture between two mugs. 
    • Add a scoop of chocolate ice cream to each mug; serve.

    Thursday, 1 December 2016

    Christmas Chocolate Drops

    Try some yummy morsels that go great with a cold cup of milk. Santa will love them too! Thank you Love Bakes Good Cakes

    1 bag Dove® Promises® Dark Chocolate
    8 tbsp. (1 stick) butter
    ⅓ cup flour
    ¼ cup cocoa powder
    1 tsp. baking powder
    ¼ tsp. salt
    2 large eggs
    ⅔ cup sugar
    2 cups chopped nuts: such as walnuts, pecans or toasted almonds
    2 cookie sheet pans
    foil paper

    • Preheat the oven to 325 degrees. 
    • Line the sheet pans with foil and set aside.
    • Melt half of the DOVE® PROMISES® Dark Chocolate with the butter in the top of a double boiler until smooth. 
    • Remove from heat and let cool to room temperature. 
    • Meanwhile, roughly chop the remaining chocolate and set aside.
    • To make the batter, combine the flour, cocoa, baking powder and salt in a small bowl, set aside. 
    • In a large bowl, beat the eggs and sugar until thick and light yellow, about 2 minutes.
    • Stir in flour mixture and cooled chocolate and beat for 1 minute. 
    • Fold in the remaining chopped DOVE® PROMISES® Dark Chocolate and nuts.
    • Drop tablespoons of batter onto the prepared cookie sheet pans about 2 inches apart. 
    • Bake for approximately 10 minutes, or until just firm. 
    • Remove from the oven, transfer to a wire rack and cool for 5 minutes before removing from the cookie sheet pans.

    Wednesday, 30 November 2016

    Heavenly Hash Candy

    With just four ingredients, this candy recipe is easy and will make nice Christmas gifts. Thank you Syrup and Biscuits

    Heavenly Hash ~ Syrup and Biscuits.com

    1 (10 ounce) package miniature marshmallows
    1 (12 ounce ) package semi-sweet chocolate chips
    1 cup smooth peanut butter
    1 cup butter

    • Butter 13×9  dish.
    • Spread marshmallows in an even layer in buttered dish.
    • Place remaining ingredients in a medium saucepan over low heat.  
    • Stir until melted.
    • Swirl mixture through marshmallows making certain that all marshmallows are coated with chocolate mixture.
    • Chill overnight before cutting.  
    • Store in refrigerator.

    Friday, 25 November 2016

    White Chocolate Cranberry Bars

    Real Cranberries and an Almond Cream Cheese frosting  make these absolutely irresistible. Thank you Your Home Based Mom

    ¾ cup butter, cubed
    1-1/2 cups brown sugar
    2 large eggs
    1 teaspoon almond extract
    2-1/4 cups flour
    1-1/2 teaspoons baking powder
    ¼ teaspoon salt
    1 teaspoon ground cinnamon
    1 cup fresh cranberries
    1 cup white chocolate chips

    1 package (8 ounces) cream cheese, softened
    1 cup confectioners' sugar
    1 tsp. almond extract

    • Preheat oven to 350°. 
    • In a medium sized microwave-safe bowl, melt butter, then stir in brown sugar. 
    • Cool slightly.
    • Beat in eggs and almond extract. 
    • In another bowl, whisk together flour, baking powder, salt and cinnamon 
    • Stir into butter mixture. 
    • Stir in cranberries and white chocolate (batter will be thick). 
    • Spread into a greased 13x9-in. pan.
    • Bake until golden brown, about 20 minutes, watching to make sure they do not over bake. 
    • Cool completely.
    • For frosting, beat cream cheese, confectioners' sugar and, almond extract until smooth. 
    • Spread over bars.

    Sunday, 20 November 2016

    Cranberry Fluff

    The perfect cranberry dish for your holiday menu. Thank you Real Housemoms

    12 oz. Fresh Cranberries
    3/4 c sugar
    8 oz crushed pineapple, drained
    1 c sliced red or green grapes
    1 c chopped pecans
    2 c marshmallows, small
    8 oz (3 cups) Cool Whip

    • Chop cranberries in food processor
    • Add sugar
    • Cover and place in refrigerator overnight (or as long as you can)
    • Add pineapple, grapes, and pecans to cranberries and mix together
    • Add small marshmallows and mix
    • Add Cool Whip and fold mixture together until thoroughly mixed
    • Serve immediately or cover and store in refrigerator

    Monday, 14 November 2016

    Eggnog Bread

    Light and moist eggnog bread drizzled with an eggnog glaze. Soft, moist and delicious. Thank you Yummy Healthy Easy

    2¼ cup all­purpose flour 
    2 tsp. baking powder 
    ¼ tsp. ground nutmeg 
    ¼ tsp. ground cinnamon 
    ½ tsp. salt 
    4 Tbsp. unsalted butter 
    2 Tbsp. light vanilla yogurt 
    ½ cup Truvia Baking Blend (or 1 cup sugar) 
    1 cup lowfat eggnog 
    1 tsp. vanilla extract 
    2 eggs, beaten 
    1 cup powdered sugar 
    2­3 Tbsp. lowfat eggnog 
    splash of vanilla extract

    • Preheat oven to 350ºF. 
    • Spray a large loaf pan with cooking spray and set aside.
    • In a medium sized bowl, mix together all the dry ingredients: flour, baking powder, nutmeg, cinnamon, and salt.
    • In a mixing bowl, blend together butter, yogurt and Truvia until creamy. 
    • Add in vanilla and eggnog and then the eggs.
    • Blend in the dry ingredients until combined and then pour into prepared pan.
    • Bake for 40-60 minutes, until toothpick comes out clean. 
    • Cool for 15 minutes, remove from pan and let cool completely on a wire rack.
    • For glaze: mix together powdered sugar, eggnog and vanilla. 
    • Drizzle over the top of the eggnog loaf. 

    Cranberry Pumpkin Bread

    For me..the best of both worlds...Pumpkin and Cranberry together. Thank you Lemon Tree Dwelling

    2 c. granulated sugar
    1 c. packed brown sugar
    ¾ c. vegetable oil
    1½ tsp. baking soda
    1 tsp. baking powder
    1 tsp. salt
    1 tsp. cinnamon
    ½ tsp. allspice
    ½ tsp. nutmeg
    ½ tsp. ginger
    1 (15 oz.) can pumpkin puree
    2 eggs
    3½ c. flour
    ⅓ c. water
    2 c. fresh cranberries

    Cream Cheese Icing

    1 c. powdered sugar
    2 oz. cream cheese, softened
    2 tsp. milk
    ½ tsp. vanilla
     *Icing recipe can be doubled according to taste

    • Preheat oven to 375 degrees.
    • In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. 
    • Beat at low speed until blended.
    • Add baking soda, baking powder, salt, and spices. 
    • Beat until blended.
    • Add pumpkin and eggs. 
    • Beat until blended.
    • Add flour and water and stir just until blended.
    • Stir in cranberries.
    • Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
    • Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
    • Remove from oven 
    • Cool 10 minutes in pan, then remove to a wire rack to cool completely.
    • Combine icing ingredients and mix until smooth. 
    • Spoon icing over bread.

    Monday, 7 November 2016

    Baked Parmesan Potatoes

    One of the best and easiest side dishes you'll ever try. Thank you Lil Luna

    4 Red potatoes (diced and cubed)
    3-4 TB olive oil
    2 TB Ranch dry seasoning mix
    ½ cup parmesan cheese
    1 tsp. salt
    dash of garlic pepper

    • Dice and cube your potatoes.
    • Place in a ziploc bag with oil and shake around.
    • Add ranch and parmesan and shake around until well coated.
    • Add foil to a baking sheet and add cooking spray. 
    • Spread potatoes on the foil and sprinkle with salt and garlic pepper
    • Bake at 400 for 25-30 minutes.

    Pumpkin Toffee Chocolate Chip Muffins

    Spiced pumpkin muffins with toffee bits, mini chocolate chips, and a toffee streusel topping! These muffins are good for breakfast, snack time, or dessert! Thank you Two Peas and their Pod

    1 1/2 cups Gold Medal all-purpose flour
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/8 teaspoon ground cloves
    1/8 teaspoon ground nutmeg
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup pumpkin puree (not pumpkin pie filling)
    3/4 cup granulated sugar
    1/2 cup canola oil
    2 large eggs
    1 teaspoon vanilla extract
    1/2 cup toffee bits
    1/3 cup mini chocolate chips
    For the toffee streusel topping:
    3 tablespoons Gold Medal all-purpose flour
    2 tablespoons brown sugar
    2 tablespoons cold butter
    1/4 cup toffee bits
    1/4 cup mini chocolate chips

    • Preheat the oven to 350ºF. 
    • Line a muffin pan with paper liners or spray with cooking spray. 
    • Set aside.
    • In a medium bowl, whisk together flour, spices, baking soda, and salt. 
    • Set aside.
    • In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.
    • Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. 
    • Stir in the toffee bits and mini chocolate chips.
    • Divide the batter among lined muffin cups, filling each cup 3/4 full.
    • To make the streusel, in a small bowl combine the flour, brown sugar, toffee bits, and mini chocolate chips. 
    • Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. 
    • Sprinkle about a tablespoon of the mixture over each unbaked muffin.
    • Bake muffins for 18-20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. 
    • Let cool to room temperature before serving

    Friday, 4 November 2016

    Pumpkin Spice Hot Chocolate

    This simple hot chocolate recipe is silky, smooth and full of spice.  It’s the best way to keep the chill of fall at bay. Thank you Lemons for Lulu

    1 cup International Delight Chocolate Caramel Coffee Creamer
    2/3 cup milk
    2/3 cup semisweet chocolate chips
    2 ½ teaspoons pumpkin pie spice
    5 tablespoons pumpkin puree
    2 tablespoons bourbon cream (optional)
    whipped cream, cinnamon, shaved chocolate for garnish

    • In a medium sauce pan, combine cream, milk and chocolate. 
    • Stir with a whisk until chocolate has melted. 
    • Cook on medium low for 5-8 minutes or until thick.
    • Stir in pumpkin spice and puree. 
    • Adjust seasonings to suit your taste. 
    • Remove from heat. 
    • Stir in bourbon cream if using.
    • Ladle into two mugs. 
    • Top with whipped cream, cinnamon and chocolate shavings.

    Caramel Filled Pumpkin Spice Rice Krispie Treats

    Grab some pumpkin spice marshmallows while you can to make these caramel filled rice krispie treats! Thank you Real Mom Kitchen

    ½ cup butter
    1 (10 oz) bag pumpkin spice marshmallows (or ordinary mini marshmallows)
    8 cups of rice krispies cereal
    50 caramels, unwrapped e.g. kraft or werther's chewy caramels
    ⅔ cup sweetened condensed milk
    ½ cup butter
    2 cups mini marshmallows

    • Spray two 9 x 13 inch baking pans with cooking spray.
    • In a large sauce pan over medium to medium low heat 
    • Melt ½ cup butter with pumpkin spice marshmallows until completely melted and well blended.
    • Mix in the rice krispies and fold in until the cereal is well coated with the marshmallow mixture.
    • Divide the cereal mixture between to two 9 x 13 inch prepared pans. 
    • Press the cereal in each pan until it covers the pan evenly.
    • In another sauce pan, place the caramels, condensed milk, and ½ cup butter. 
    • Melt over medium heat until melted and well combined. 
    • Remove from heat and let cool of a few minutes.
    • Spread the caramel evenly over one pan of the rice krispies. 
    • Sprinkle the mini marshmallows over the caramel.
    • Invert the other pan of rice krispies on top on the miniature marshmallows. 
    • You are basically creating a rice krispie sandwich with the caramel and the mini marshmallows in the center.
    • Refrigerate for 1 hour and cut while cool. 
    • Makes 18 treats

    Thursday, 3 November 2016

    Pumpkin Gingersnap Cookies

    Thank you Two Peas and Their Pod

    • ½ cup of butter, at room temperature
    • 1 cup granulated sugar, plus more for rolling the cookies
    • ½ cup of pure pumpkin (I used Libby's canned pumpkin)
    • ¼ cup of molasses
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 ⅓ cups all-purpose flour
    • 2 teaspoons baking soda
    • 2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground ginger
    • 1 teaspoon ground cloves
    • 1/2 teaspoon salt

    • In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. 
    • Add the pumpkin, molasses, egg, and vanilla extract 
    • Mix until well combined.
    • In a medium bowl, whisk together flour, baking soda, spices, and salt. 
    • Add dry ingredients to wet ingredients and mix until combined. 
    • Refrigerate the cookie dough for at least 1 hour. 
    • The dough can be chilled for 2-3 days.
    • When you are ready to bake, preheat oven to 350° F. 
    • Line a baking sheet with a Silpat or parchment paper. 
    • Place sugar in a small bowl. 
    • Roll tablespoon-sized balls of dough in sugar until well coated 
    • Place on prepared baking sheet, about 2 inches apart. 
    • Bake for 10–12 minutes, or until cookies look cracked and set at the edges. 
    • The cookies will still be soft. 
    • Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely