Pumpkin Spice Muffins with Cinnamon Cream Cheese Drizzle

Have you ever become paralyzed by wanting to do something SO right that you became frozen and unable to move forward?  That is what has been happening to me.  I have been wanting my first recipe back to blow your socks off....then I wanted a fabulous picture that is completely drool worthy....THEN, I wanted to write up a blog post that was funny, witty, and "gee I love this chick" inducing.  Well, I have 1 out of 3 for you, LOL!  This recipe is seriously THE most amazing pumpkin muffin I have ever had.  But guess what??  This one is Keto, sugar-free, and low carb.  It is beyond delicious and not in the "I guess it scratches the itch" type way.   It does call for a couple ingredients that you may not have on hand.  Sorry, but not too sorry because I believe that is why this doesn't taste like an "almost" muffin.  I ordered my Oat Fiber off of Trim Healthy Mama, but have heard Netrition has a few brands as well.  Also, in true Siggy Spice style, I want you to adapt the sweetness level in your Cream Cheese Drizzle to YOUR taste.  I trust you, so you trust you...taste and adapt as desired!

PUMPKIN SPICE MUFFINS with CINNAMON CREAM CHEESE DRIZZLE

Recipe by:  Siggy Spice

Yield:  12 standard size muffins

Ingredients:

1 scant cup pumpkin puree

3 large eggs

1/4 cup Sugar Free maple syrup (I prefer Joseph's brand but have used Walden Farms as well)

1/4 cup melted butter

2 tsp vanilla extract

1 tsp maple extract

1/2 tsp butter extract

1 1/2 cups almond flour

1/2 cup oat fiber (I used THM brand)

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp pumpkin pie spice

1/2 cup sweetener of choice (I used Pyure which I have found at HEB or Walmart)

Preheat oven to 350 degrees.

Prepare muffin pan with baking spray or liners.  I use a silicone 12-count muffin pan. 

Prepare wet ingredients and dry ingredients separately.  Combine wet and dry ingredients until mixed well.  Divide batter into 12 standard size muffin cups. 

Bake for about 30-37 (ish) minutes. Just keep checking them!

Let cool for about 15 minutes before moving to cooling rack.

Let cool completely before drizzling.

For the Cream Cheese Drizzle: 

Whip 4 oz softened cream cheese until fluffly. Add sweetener, cinnamon, and vanilla to taste, then added a drizzle of heavy cream, about 2 TBSP and whip the living daylights out of it until it is fluffy.  Drizzle over muffins.  Best is they are allowed to chill in fridge overnight!

Oreo Truffle Brownie

Happy, happy 2014!
I hope you all created some amazing memories over the holiday!
Now that life has calmed down a bit, I am hoping to give the blog here a face-lift and start cranking out some more recipes to share with you....I have missed you all - xoxo
First up for the New Year, just in time to sabotage your resolutions before Girl Scout Cookies do, is the scrumptious love child of the infamous "Oreo Truffle" and the good-old perfect Brownie.  Seriously...amazeballs!

Oreo Truffle Brownie
Recipe by:  Mel's Kitchen Cafe

Ingredients

For the brownies:
• 1 (12-ounce) bag semisweet chocolate chips
• 1 cup butter (2 sticks)
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla
• 4 large eggs
• 1 1/2 cups flour
• 1/2 teaspoon salt
Oreo Truffle and Topping:
• 26 Oreo or other chocolate-sandwich cookies
• 8 ounces cream cheese, light or regular, softened
• 4 ounces white chocolate or white almond bark

Directions

1. For the brownies, preheat oven to 350 degrees. In a medium saucepan over low heat, melt the butter and chocolate chips. Stir constantly and remove from heat when the chocolate is fully melted. In the same pot, whisk in the sugar and vanilla. Then add eggs, blending fully one at a time. Add the flour and salt and stir until well combined. Pour the batter into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn the heat down to 325 degrees and bake for 10 more minutes. Remove from the oven and let the brownies cool completely.
2. For the Oreo truffle topping, crush the Oreo cookies and mix with the softened cream cheese until the mixture is well-combined. I find the best method is to lightly crush the Oreo cookies and then mix the cookies with the cream cheese in an electric stand mixer, food processor or with a handheld mixer. Lightly press the Oreo truffle mixture over the cooled brownies.
3. In a small microwave-safe bowl, melt the chocolate or almond bark on low power at 30-second intervals, stirring in between, until melted and smooth. Pour the chocolate into the corner of a ziploc bag. Carefully snip a small piece off the corner and drizzle the chocolate across the brownies. Alternately, you can cut the brownies into squares and then drizzle with the chocolate. Chill the brownies in the refrigerator until the chocolate is set (10-20 minutes). Cut into slices and serve.

Sea Salt Chocolate Chip Cookies

Hello, my name is Siggy Spice, and I am a big-ol'-cheater. 
Do you cheat on your favorites?  Favorite recipe that is.  Do you still try to find a better version?  A grass is greener on the other side version?
I do.
My recipes can't expect monogamy.  What if a dash of this, or a pinch of that changes everything?
Well, can I tell you.  I pinched....and it was AH-mazing.  Life changing even.
On top of my pinch, I was lazy and wanted to try a shortcut.  And ohhhh, that shortcut.  It was oh-so-short.  Like, my dough was ready to go before the oven was even pre-heated, short.  That shortcut made me feel like a cheater on a whole new level.
My family is in on this as well.  They agree that they have never tasted anything as soft, chewy, and with a pop of wow like these little gems.
Try these.  Please.  Don't let me stew in my guilt alone.



Sea Salt Chocolate Chip Cookies
Recipe ever so slightly adapted by:  Six Sisters Stuff

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1 cup light brown sugar
• 2 tsp vanilla extract
• 1 egg
• 2 1/2 cups Bisquick baking mix
• 1 cup semisweet chocolate chips
• Sea Salt - just a sprinkle, not even a pinch for each cookie.  I used my Pink Himalayan Sea Salt grinder and just ground a wee-bit onto each cookie.

 

Directions:

Preheat oven to 375 degrees.  In a large mixing bowl, combine softened butter, brown sugar, vanilla, and egg.  Fold in Bisquick baking mix.  Stir in chocolate chips.  Use 1" cookie scoop to form cookie balls and place on ungreased cookie sheets.  Sprinkle or grind not even a pinch of Sea Salt onto each cookie.  Bake 8-10 minutes or until golden brown.

Choco-Chery Chookies

Kiddo C loves cherries...I mean LOVES cherries.  So, it shouldn't be a shocker that she LOVED these cookies.  I mean, really, who doesn't love that chocolate and cherry combination?!  These cookies are a delightful fudgey brownie like bite with a splendid cherry surprise. 

Choco-Cherry Cookies
Recipe Source:  My Tasty Treasures

• 1-1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup softened butter
• 1 cup sugar
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla
• 48 Maraschino Cherries (10 oz jar) undrained.  (I only used about 30-ish)
• 1 cup semi-sweet chocolate chips
• 1/2 cup sweetened condensed milk

Preheat oven to 350.
In a bowl, combine flour and cocoa powder, set aside.
In a large mixing bowl, beat butter on high for 30 seconds.  Beat in sugar, baking powder, baking soda, and salt.  Add in egg and vanilla and continue beating to incorporate.  Slowly, add flour/cocoa mixture. 
Shape dough into 1" balls.  Make an indentation into each cookie with your thumb.  Drain cherries, reserving juice.  Press a cherry (or half of a cherry if they are large) into each cookie.
In a small pan, melt chocolate chips in the sweetened condensed milk.  Add 4 tsp cherry juice.
Spoon 1 tsp frosting over cherry in each cookie.  Bake in preheated oven for 10 minutes.  Cool on baking sheet for one minute before removing to rack.

This recipe has been linked to:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Eat at Home

Pecan Crack

These.  Are.  AMAZING.  Like seriously, unbelievably amazing.  Oh, did I mention super-simple to make to boot?!  Oh, and did I mention that your house will smell so freaking luscious that your neighbors will be walking zombie-like down the sidewalk towards the smell?!  Oh, and did I mention they are AMAZING?!  OK, enough of that...go and make these immediately.  I will wait until after the holidays for the songs of gratitude to be written in my honor.  I am a giver that way ;)

Pecan Crack

• 1 pound Pecan halves
• 1 Egg White
• 1 TBSP Vanilla
• 1 cup Sugar
• 1 tsp Salt
• 2 tsp Cinnamon
• 1 tsp Pumpkin Pie Spice

Preheat oven to 275 degrees
Beat the egg white and vanilla together until frothy. Stir in one pound of pecan halves into the mixture. Stir to coat.
In another bowl, mix sugar, salt, cinnamon, and  pumpkin pie spice. Pour sugar mixture into moistened pecans. Thoroughly mix so that pecans are well coated with sugar and spice combination.
Spread on large cookie sheet and bake for 45 minutes, stirring every 15 minutes.  Even though it may not look like it is working, the last 10 minutes or so it really starts drying out and getting that amazing candy crunch on the outside.

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home

Oatmeal Coconut Chewies

These are fabulous cookies....dare I say my favorite of all the auditioning newbies.  Butter-y, vanilla-y, with a sublime crispy/chewy thing going on.  Even my coconut-hating husband loved them!  The oatmeal and coconut just lend the right amount of flavor and texture to kick these babies right to the permanent Goody Tray list....fo' shizzle!

Oatmeal Coconut Chewies
Recipe Source:  My Tasty Treasures via Mel's Kitchen Cafe

• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 cup (2 sticks) butter, softened to cool room temperature
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 1/2 cups flour
• 1 cup shredded, sweetened coconut
• 1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home

Snickers Caramel Apple "Salad"

...and by salad, I mean dessert.   Make no mistake, this is not a healthy salad...it is a Cool-Whip-Snicker-Bar-Caramel thing with the "salad" portion coming from the ever-so-lovely apples that are EVERYWHERE right now.  All that being said, this is a super yummy, completely unexpected treat.  This is a perfect dish for a Halloween party as well as a summer potluck. 

Snickers Caramel Apple "Salad"

• 6 (2 1/4 ounce) Snickers candy bars, chill and chop
• 6 apples, cored and chopped into bite sized pieces.  I like the combo of Granny Smith and Braeburn.  It is quite sweet, so the tartness of some Granny Smith really balance nicely. 
• 1/2 cup Kraft Caramel Bits (they are by the chocolate chips in the grocery store)
• 1 (12 ounce) container Cool Whip
• 1 TBSP instant Butterscotch Pudding Mix
• 1 TBSP instant Vanilla Pudding Mix
• Caramel Sauce for garnish

Mix the dry powdered pudding mixtures into the Cool Whip container until well combined.
In a large bowl, add chopped apples and Snickers Bars.  Add the Cool Whip mixture to the bowl and fold gently making sure to coat all the pieces evenly.  Warm caramel sauce in microwave, just to make pouring easier.  Drizzle top of "salad" with the caramel.  Chill for one hour.  Enjoy!

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home

Caramel Apple Crisp Pizza

The NC State Farmer's Market is busting at the seams with apples, apples, apples.  It is just such a  fall sight for my sick-of-summer eyes.  In that spirit, here is a very fall recipe for you!  It is super scrumptious and really a snap to put together....my kind of dessert.  It is perfect topped off with some vanilla ice cream, you know, to lighten it up a bit, lol! 

Caramel Apple Crisp Pizza
Recipe adapted from:  Life as a Lofthouse

• Pastry for single-crust pie ( 9 inches )
• 1/2 cup Sugar
• 3 TBSP All-Purpose Flour
• 1 tsp ground Cinnamon
• 3 Large apples, peeled and diced into 1/4 inch pieces.  I like to use 1 Granny Smith and 2 Braeburn.  Definitely make sure you use at least 1 Granny Smith...the tartness pairs so well with the sweet.  Also, the combos of textures and taste keep it interesting!

TOPPING:

• 1/2 cup All-Purpose Flour
• 1/3 cup packed Brown Sugar
• 1/3 cup Rolled Oats
• 1 tsp ground Cinnamon
• 1/4 cup Butter, softened
• Caramel topping...of course, if you can, use Trader Joe's Fleur de Sel Caramel Sauce

Lay out the pie crust on a pizza pan or cookie sheet.  Roll out slightly; fold under or flute the edges. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it.
Combine the topping ingredients in a bowl and then sprinkle evenly over the apples.
Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven, cut into slices, and serve with a drizzle with caramel.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
This Chick Cooks

Strawberry Chocolate Nachos

Today is the last day of school before the kiddos track out for 3 weeks.  This last 6 weeks has flown by!  Seems like yesterday I was making my sparkly-eyed girls this scrumptious treat for their first day after-school snack.  I first saw this idea on Our Best Bites and fell in love.  What  better way to talk about your first day of school than over a plate of this deliciousness?!  Yes, this IS as good as it sounds and looks, plus it is super simple to put together.  Who was a ROCKSTAR, bestest-Mama-ever that day...this gal right here!

Strawberry Chocolate Nachos
Recipe Source:  Our Best Bites

Proportions are up to you, make to taste!

• Baked Cinnamon Chips*** (see super simple recipe below)
• Diced strawberries tossed with granulated sugar and left to sit for 10 minutes.
• Melted Chocolate Chips (your choice of flavor).  Simply place desired amount of chocolate chips in a microwave safe bowl and cook in 30 second interavals, stirring in between until melted.
• Whipped Cream.  I used the aerosol can stuff, but you can use fresh made or Cool Whip

Place Cinnamon Chips on a platter and top with diced strawberries.  Drizzle with melted chocolate (which I did by placing in a small sandwich baggie, snipping the corner) and top with whipped cream.

***For the Cinnamon Chips***
Preheat oven to 350 degrees.
Melt 4 TBSP butter and mix in 1 tsp vanilla.  Simply spread melted butter/vanilla mixture on top of some flour tortillas and sprinkle some cinnamon sugar on top.  We liked it when we went a tad heavier on the cinnamon sugar than the ones we gave a light dusting.
Using a pizza cutter, cut tortillas into 8 wedges.  Place them (not touching each other) on an ungreased baking sheet (cinnamon sugar side up) and bake for  10-12 minutes.  Keep an eye on them so they don't burn!  Remove from baking sheet and put on a cooling rack.  Repeat with remaining tortillas.
These are AWESOME just eaten as a snack as well.

This recipe has been linked up at:
Simply Sweet Home
This Chick Cooks
Eat at Home

Eton Mess, aka our new favorite dessert

I have made this dish at least 10 times since Brandi, aka The Country Cook, first posted about it.  That is 10 times BEFORE I got a picture of it because the thought of not digging in immediately was ludicrious.  This simple dish is simply amazing.  Who doesn't love strawberries and cream?  Now add in the sweet delicate crunch of meringues, and you have a spectacular experience. 
I have tweaked some of the measurements based on personal prefernces, but it is more or less the same.
I hope you try it and love it as much as we have!

Eton Mess
Recipe adapted from:  The Country Cook

For the whipped cream:

• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 2 TBSP powdered sugar (more or less to taste)

Strawberries:

• 1 pound fresh strawberries
• 2 TBSP granulated white sugar (more or less to taste)

• 7-8 Meringue Cookies.  I use the Vanilla Meringues from Trader Joes, but use what you like or make your own, see recipe below.

Wash and slice strawberries placing them in a bowl.  Remove about 1/3 of them and process in food procesor or blender to make a chunky puree.  Add puree and sugar to sliced strawberries. 
Meanwhile, in a cold bowl using cold beaters, beat whipping cream until soft peaks start to form.  Add vanilla and desired amount of powdered sugar and continue beating until stiff peaks form.  Don't go too long though, or you will get butter ;)
Gently, but throughly, fold the strawberry mixutre into the whipped cream.  Break up meringue cookies into smaller bite-sized chunks and carefully fold in as well.  Serve immediately. 

Meringue Cookies
Recipe Source:  Joy of Baking (video tutorial also avaiable by clicking the link)

• 3 large egg whites (3 ounces or 90 grams)
• 1/4 teaspoon cream of tartar
• 3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor)
• 1/4 teaspoon pure vanilla extract

Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.
Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle the tops of the cookies with a few shaved almonds, if desired.
Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. (The meringues will release easily from the parchment paper.) Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight. The meringues can be covered and stored at room temperature for several days.
Makes about 10 - 2 1/2 inch (6 cm) meringues

This recipe has been linked at:
This Chick Cooks
Simply Sweet Home
Tidy Mom
Country Cooks Across America

Shirley Temple Cupcakes

Kiddo C celebrated her 7th birthday this weekend.  Where does the time go?!  I have to remember to stop blinking.  (((sigh)))  It is no secret to those who know her, how much she loves cherries.  I mean, she loves, loves, LOVES them.  So, it should be no surprise that her favorite drink is a Shirley Temple.  So, for my little Peanut, my sweet Freckle-Face, my wee-cherry-loving Pixie's birthday, I give you Shirley Temple Cupcakes!

Shirley Temple Cupcakes

• 1 box white cake mix
• 1 1/4 cup Sprite, Sierra Mist, or 7-Up (again, please DO NOT use diet!)
• 3 TBSP Grenadine Syrup
• 3 egg whites
• 2 TBSP vegetable oil
• 1 tsp Cherry Extract (optional, just for a little extra oompf of cherry-lovin')
• 1 jar (10 oz) of Maraschino Cherries, drained and chopped
• 24 extra Maraschino Cherries, patted dry for garnish
• Favorite vanilla-y frosting.  Truth be told, I just used jarred Vanilla Whipped icing  (((GASP)))

Preheat oven to 350 degrees and place 24 cupcake liners into standard muffin tin.
Combine cake mix, soda of choice, Grenadine Syrup, egg whites, vegetable oil, and cherry extract with a hand mixer on medium speed for 2 minutes.
Fold in chopped bits of Maraschino Cherry.  Pour cake mix into cupcake papers, evenly distributing among them.  Bake for 21-24 minutes or until toothpick comes out clean.  Remove from oven and allow to cool completely before frosting.  Top with additional cherry for garnish.  ENJOY!

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Make Ahead Meals for Busy Moms
Eat at Home

Peanut Butter Crackle Brownies

CRAP PICTURE ALERT!!! 
Sorry.  Picture was taken with my phone AFTER the dish was halfway gone.  I had taken it to a friends house for dinner, so I baked it in a disposable pan for easier transportation.  So, disposable pan + half eaten brownies+camera phone=crap picture.
Also...
DISCLOSURE TO MY TRAINER!!! 
Mark, if you are reading this, I cannot confirm or deny that I may or may not have stuffed myself silly with these bad-boys during my "poor me" week last week.  But I did Zumba and Zumba Toning, so that should cancel out at least 2 of them right?!  Don't answer that...just don't bring this up at the weigh in OK?
Seriously, these are crack-a-licious brownies.  Like, the ass-jiggle is totally worth it brownies.

Peanut Butter Crackle Brownies
aka, Peanut Butter Cup Crunch Brownie Bars and Better Than Crack Brownie Bars
Recipe Slightly Adapted from:  Brown Eyed Baker

• 1 batch of your favorite brownie recipe or boxed mix for a 9×13-inch pan
• 10 Reese’s peanut butter cups, chopped
• 1½ cups milk chocolate chips
• 1½ cups creamy peanut butter
• ½ tablespoon butter
• 1½ cups Rice Krispies cereal
• pinch finely ground sea salt

Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal and sea salt to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

This recipe has been linked to:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

The Queen's Banana Pudding

...and by the Queen, I am talking the Queen of southern cooking, Paula Deen.  This dish does look somewhat royal to me with the use of the Chessman Cookies.  It could be a yum-i-licious treat to celebrate a certain royal wedding coming up.  OK, that is a stretch.  Banana Pudding has NOTHING to do with royal weddings.  Great...now I have the image of the Queen in her hat, suit, and gloves trying to wrangle a silver spoonful of this southern staple into her mouth with the royal Corgi's gazing longingly for a bite.
OK, I need to move along...this post is getting really weird.
This is the most AMAZING Banana Pudding!  Truly decadent and scrumptious, it is a breeze to put together and a delight to eat!

Not Yo' Mama's Banana Pudding
Recipe Source:  Paula Deen

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding (I used regular Vanilla)
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Sneaky Brownie Bites

As we have already established, I love a quick and easy treat. 
(((insert "that's what she said" joke here)))
Add in the benefit of being healthier than their average counterpart, and I am SO there. 
These Sneaky Brownie Bites are similar to my recipe for Pumpkin Muffin Cookies, only chocolaty. 
I love them because I can have a fudgy little treat without feeling like I am blowing all the work I did in Zumba class.  
I love them for my 3 little kidlets because all that pumpkin is chocked full of vitamin A and antioxidants, plus it is a good source of vitamins C, K, and E, AND lots of minerals, including magnesium, potassium, and iron.  Hooray for pumpkin!
My kids love them because they are good.  
Take the 2 minutes to mix these up and give you and yours a sneaky shot of deliciousness!

Sneaky Brownie Bites

• 1 box of Devils Food Cake Cake Mix
• 1 can (15 ounces) Pumpkin Puree
• 1 tsp Vanilla
• 1/4 cup Mini-Chocolate Chips

Preheat oven to 400 degrees.
Spray a mini-muffin tin with non-stick baking spray.
Using a hand mixer, combine cake mix, pumpkin, and vanilla.  Add chocolate chips and stir until evenly distributed.
Fill mini-muffin tin with batter using a small cookie scoop.
Bake for 10-12 minutes.  Remove from pan and allow to cool completely.  You will not be able to distiguish the pumpkin if you allow to cool completely.  Dust with some powdered sugar if you are feeling fancy.
Yield:  36 mini-bites

FOOD FACTS:
per mini-bite

CALORIES:  69.3
FAT:  1.9
CARBS:  13
FIBER:  .7
SUGAR:  7.6
PROTEIN:  .8

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks

Pineapple Upside-Down Biscuits

Give me a "woot woot" is you like super-fast, easy, and yummy desserts.
WOOT WOOT!!!
Those that did not WOOT, this is definitely not the recipe for you...either that or you are way cooler than me and refuse to WOOT-it-up over a cheater dessert that slightly resembles boobies. 
Perhaps you don't want to startle your kiddos by WOOT-ing in the middle of watching Tangled for the 400-millionth time.  Go ahead and take yourself into the garage and let out a hearty WOOT WOOT, I'll wait.
Perhaps you are reading this on your phone while at a fancy-shmancy restaurant and WOOT-ing would not be appropriate.  Go ahead, excuse yourself to the restroom and give a good 'ol WOOT in there, I'll wait.
Ok, now that we all WOOT-ed, and I have spent more time making you read this nonsense than it will take you to read the recipe, I shall get to it.
Make this.
It's super-fast.
It's easy.
It's yummy.
 

Pineapple Upside-Down Biscuits
Recipe source:  Paula Deen

• 1 (10-ounce) can crushed pineapple
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick butter), at room temperature
• 10 maraschino cherries, steams removed 
• 1 tube refrigerated regular buttermilk biscuits, 10 count.  I like the Pillsbury Simply ones for this.

Preheat the oven to 400 degrees.
Grease 10 cups of a standard muffin tin. Fill remaining 2 muffin tins half-way with water to prevent scorching.  Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

This recipe has been linked up at:
Mommy's Kitchen
Simply Sweet Home
Tidy Mom

HEALTHY Peanut Butter Balls

Allergy season is quickly approaching in this neck of the woods.  Last year was our first spring here in the ol' NC, and I had heard that the allergies could be pretty hard to take.  So, we went to the farmers market and got some local honey and had the kiddos eating it right away.  Buying local honey is a great way to introduce your body to the local pollen so your body can start to build immunity against it before it goes full blown yellow gunk all over the place.  The kiddos sailed through allergy season without so much as a sniffle.  Hubs and I on the other hand, were sick as dogs!  Since we had never had allergies before, we didn't think we needed to partake on the local honey.  Boy were we wrong!  So this year, we are taking no chances and went to the farmers market and bought a HUGE container of honey.  We have been sneaking it in everywhere! 
This recipe is a super yummy, HEALTHY way to get a big-ol'-dose-o-honey.  My kiddos (and hubs and I too) absolutely LOVED them!  Even if you don't have to worry about allergies, these are such a great alternative to cookies or pre-packaged snack bars. 

HEALTHY Peanut Butter Balls
Recipe slightly adapted from Mommy's Kitchen

• 1 cup Honey
• 1-½ cup Creamy Peanut Butter or Almond Butter
• 2-½ cups Powdered Dry Milk
• 3 cups Quick Cooking Oatmeal, Uncooked
• 2 TBSP toasted Wheat Germ
• 2 TBSP Ground Flax Seed
• ½ cups Mini Chocolate Chips, Raisins, or both (optional)

Mix all the ingredients together with hand mixer. Form into golf ball sized balls with your hands and freeze on a baking sheet lined with waxed paper until firm. Remove from the freezer and store in a large Ziploc bag in the refrigerator.

This recipe has been linked up at:
Simply Sweet Home
Tidy Mom
Crazy Domestic
Alli n Son

BEST Sugar Cookies

I have been on a quest to find the best sugar cookies.  I am quite picky when it comes to sugar cookies.  I don't like them crispy, I don't like them chewy.  Tender would be the word I would use to describe the perfect sugar cookie, but you want it sturdy for decorating.  Well, slap my ass and call me happy!  These are the best ones I have found so far.  Tender - check.  Sturdy - check.  Scrumptious - double check!   This recipe is also extremely versatile.  You can use the dough for your desired cut-out cookies.  You could roll them into a log shape and coat in colored sugar or sprinkles and use them as a slice and bake.  Anyway you cut 'em (no pun intended) they are FABULOUS!

Sugar Cookies
Recipe Source:  Annie's Eats

• 1 cup unsalted butter
• 1 cup powdered sugar
• 1 egg, beaten
• 1 ½ tsp almond extract
• 1 tsp vanilla
• 1 tsp salt
• 2 ½ c. sifted flour

Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool.


Below is a simple cream cheese frosting perfect for topping!

• 1 block of cream cheese (room temp)
• 2 cups powdered sugar
• 1 tsp vanilla
• 2-3 TBSP heavy cream (until desired consistency)

Beat together cream cheese and powdered sugar until well combines.  Add vanilla and heavy cream 1 TBSP at a time until desired consistency is reached.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Crazy Domestic
Mommy's Kitchen

ULTIMATE Chocolate Fondue

I know this is the one you have been waiting for, and let me tell you it is totally worth the wait!
The version I make here is far better than any I have had at the Melting Pot....it is like a grown-up, sexy Nutella.  I personally think you should save this one for just you and your love....however, I will state right now that I am not responsible for any trips to the ER dealing with chocolate burns, you are supposed to eat it my friends.  Anywho, I digress.  Make this, eat it, enjoy it!

ULTIMATE Chocolate Fondue
Recipe adapted by:  Tyler Florence

• 16 ounces chocolate (milk, dark or semisweet), broken in pieces – I use a combo of Dove Milk and dark chocolate
• 1/2 pint whipping cream
• 1/2 cup caramel topping (I use Mrs. Richardson’s)
• 3 tablespoons Frangelico (hazelnut liqueur…just buy a shooter of it) or favorite liqueur, but it is the Frangelico that give it the Nutella lusciousness.

Place all ingredients in a double boiler.  I use a glass bowl on top of a pot with 1” of boiling water.  Stir until everything is all melted and smooth.  Do not allow to bubble.  Once done, pour into a ceramic fondue pot or just put into a bowl, it is going to go faster than it can cool and harden anyway.
ENJOY!!!

Things to dip:
Strawberries
Pound Cake cubes
Brownie Bites
Bananas
Marshmallows
Maraschino Cherries
Pineapple
Cheesecake

In case you missed any of the other courses:
Fiesta Cheese Fondue
Coq au Vin Fondue with 2 dipping sauces


This recipe has been linked to:
Mommy's Kitchen
Simply Sweet Home
Tidy Mom
Frou Frou Decor

Chocolate Peanut Butter Cheerio Chewies

I have been posting a lot of main dishes lately.  I can't help it, when it is so stinkin' cold out, all you want to make and talk about is the warm, gooey, and yummy stuff.  Not to mention the whole trying to eat healthy after the holidays thing.  Anyway, as I was looking through my food photos of recipes to post, I saw this little gem I made back in sunnier days.  Now, I am not sure how many of you have had Chocolate Cheerios yet, but can I just say they are FABULOUS?!?!  Dry as a snack, or with milk...they totally ROCK!  And guess what?  When you use them in this recipe, holy chocolate and peanut butter Batman, it is a winner!  This was a fabulous treat for the kiddos and the adults too!

Cheerio Chewies

• 1 cup sugar
• 1 cup corn syrup
• 1 cup creamy peanut butter
• 1 tsp. vanilla
• 5 cups Cheerios  (I used 1/2 chocolate and 1/2 regular...or maybe 2/3 chocolate and 1/3 regular...whatever, don't judge me.)

In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.
Allow mixture to boil for one minute and remove from heat.
Add peanut butter and vanilla to mixture and mix until smooth.
Add Cheerios and mix until all coated.
Drop mixture by spoonful onto waxed paper and allow to cool.
ENJOY!

Recipe adapted from:  Real Mom Kitchen

This recipe has been linked up at:
Nikki's Nifty Knacks
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Cappuccino Chip Cookies and Fudge Puddles. It's a Cookie Two-fer!

I thought since we have a little less than a week left before those pesky resolutions ban us from cookies and sweet treats, I have a sworn and bound duty to share with you TWO spectacular cookies from our Holiday Cookie Palooza! 

First up....Cappuccino Chip Cookies from my friend Kim!  These are fabulous and were a great snack for Santa to keep his energy going to wrap all the gifts he waited until the last minute to buy visit all those houses!  This recipe makes a LOT (like 4-5 dozen) of these coffee-chocolatey bits-o-love, which makes them oh so very nice to share.

Cappuccino Chip Cookies

• 4 sticks of butter, melted
• 1/4 cup instant coffee crystals
• 2 tsp vanilla extract
• 2 tsp brandy or rum extract
• 3 cups sugar
• 3 eggs, beaten 
• 2 tsp baking soda
• 1 tsp baking powder
• 3 cups mini chocolate chips
• 5 1/2 cups flour 

Preheat oven to 350 degrees.
Melt butter in a (very) large bowl.  Whisk in the instant coffee and extracts until the coffee is dissolved.
Add sugar, eggs, baking soda and baking powder; mix well.
Stir in chocolate chips.  Add flour in one-cup increments, stirring after each addition. Mix until flour is evenly distributed.
Form walnut-sized balls of dough, roll in sugar if desired.
Place 2" apart and bake for 9 to 11 minutes.

YUM!

Next up, Fudge Puddles, aka Puddles-o-YUM!  I can't remember where I originally saw this recipe, but when the lovely Tina from Mommy's Kitchen blogged these, I double bookmarked them to make.  They are so fabulously rich...perfect with a cold glass of milk!

Fudge Puddles

Cookie Crust recipe:

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 /2 tsp vanilla extract
• 1 large egg
• 1 1/4 cup all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt

Preheat oven to 325 degrees.  Grease a mini-muffin pan.
In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mix to the creamy mixture. Chill in the fridge for at least one hour (or in the freezer for about 15 minutes). Remove from fridge and form into 1" balls.
Add 1 ball to each muffin cup. Bake for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball. I used the handle of my potato masher, cause that's how I roll.  Let them cool in the pan for at least 5 minutes and then move to a cooling rack.
Once all of the cookies are done baking, it's time to make the fudge filling.

Filling recipe:

• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 can sweetened condensed milk, 14 ounces
• 1 tsp vanilla

In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still un-melted chips, continue to melt in microwave for 15 second increments until all smooth:
Immediately start filling the cookie cups with the filling. Work quickly to avoid the mixture hardening up on you.  Instead of using a spoon to fill each cup up with, I put the mixture into a Ziploc baggie and snipped the corner off to fill that way.  It went MUCH faster. Let set for an hour or until fudgey center has firmed-up.

YUM 2.0

These recipes has been linked at:
Nikkis Nifty Knacks
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home