We are getting ready to watch the big game tonight…really hoping for an Alabama win- ROLL TIDE! We are going to go and watch the game with some friends tonight so I made these cute treats to take and share. We are more College football fans so I went ahead and made them for tonight, but they would also be a great addition to a Super Bowl Party.
Roll Tide- Football whoopie pies
- 3 cups flour (I used 2 cups all purpose and 1 cup whole wheat)
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cloves
- 6 Tablespoons unsalted butter, room temperature
- 3/4 cup packed dark brown sugar
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 15 oz can of pumpkin
- 1/2 cup milk
- cooking spray
- sift the 1st 7 ingredients into a large bowl
- using your mixer cream the butter and sugars together, gradually add in the oil, next add the eggs one at a time, beating to blend in between additions. Beat in pumpkin. Add in the dry ingredients in 2 steps alternating with the milk.
- cover the batter and chill for an hour
- Spray your pans with cooking spray and fill or pipe out your whoopie pies onto a parchment lined cookie sheet sprayed with cooking spray
- bake at 350 for 18-20 minutes- toothpick should come out clean when done
Whoopie pie filling- cream cheese frosting
- 1 (8-ounce) package cream cheese, softened
- 1 stick unsalted butter, room temperature
- 1 (16-ounce) package confectioners' sugar
- 3 drops vanilla extract
- 2 dashes cinnamon
- Beat together cream cheese and butter.
- Add confectioners' sugar, vanilla, and cinnamon.
- Frost flat side of half the pies and put together (if using the egg pan you will need to cut them in ahalp length wise then frost)
- once they are put together pipe the laces in top
- Enjoy right away, or chill overnight
The cake part of the Whoopie pie is pumpkin and I made a cream cheese frosting with just a hint of cinnamon as the filling. To get the football shape I used a mini easter egg pan. You could also just pipe out your batter into the football shape.
*also note to get a more brown cake for the footballs I added some brown food coloring paste to the cake batter*
The first time I had this yummy dessert I was sitting by a window watching Giraffes walk around right outside while my family was having dinner. I was at Sanaa at Disney’s Animal Kingdom Lodge which is one of my new favorite restaurants.
I adapted the version of the recipe I found at allears.net
- 5 1/3 Heavy Whipping cream
- 1 Vanilla bean, split lengthwise and scraped, seeds removed
- 1 cup granulated sugar
- 1/2 a box of powdered gelatin (1 oz size)
- 1 Cinnamon stick
- 6 Green cardamom pods
- 6 Whole black peppercorns
- Combine 5 cups of cream, vanilla bean seeds and granulated sugar in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally.
- Place 1/3 cup cream in a small bowl, and add powdered gelatin: stir to mix
- When the cream-sugar mixture simmers, immediately remove from heat, and add cinnamon, cardamom pods and peppercorns
- Let mixture steep for 10 minutes, stirring occasionally. Pour mixture into a metal bowl set in a larger bowl of ice water. Cover with plastic wrap and let steep and cool for 30 minutes.
- Pour mixture through a fine-mesh sieve into a clean bowl. Freeze for 15 minutes, or until the mixture starts to thicken (this additional cooling allows the gelatin to set slightly so the specks to remain in suspension instead of falling to the bottom of the glass.)
- Divide mixture evenly among 8 (5oz) glasses or ramekins, and refrigerate for at least 4 hours before serving.
- 7. Before serving, combine remaining 1/2 c. cream and powdered sugar into a large bowl. Whip with an electric mixer until stiff peaks form. Dollop whipped cream onto each glass, then sprinkle with semisweet chocolate shavings. Serve immediately.
Hope that everyone is having a wonderful Holiday season. If yours is anything like mine this recipe is a perfect for you. It is a super quick and simple way to whip up a yummy holiday treat for your Christmas celebration or to warm up after an afternoon playing in the snow!
Fix a mug of hot chocolate using either store bought or homemade hot chocolate mix- once your hot chocolate is ready just add a shot of peppermint liquor and top with whipped cream and crushed up candy canes and you have a cute and tasty adult holiday beverage. This drink is the perfect paring for almost any Christmas cookie :)
We will be heading over to my mom’s house tomorrow to spend Thanksgiving with my family this year and of course she requested cookies. Every big family gathering I go to my mom asks for my iced sugar cookies and of course I oblige. This year up until I was about to make my dough I had planned on just doing some simple fall leaves, but then of course Pinterest sucked me in. I don’t know about you all but I love Pinterest I could spend all day long pinning treats and crafts I want to try. Anyway as I was saying I was checking email and saw I new friend was following me so I went and took a peek at her boards and saw the cutest little turkey cookies- I was sold! I immediately headed to the garage to get my cookie cutter bin out in search of what I needed-Valentines day cookie cutters (yes you read correctly) I did alter mine slightly from what I had seen on Pinterest they used 3 single heart cutters to form their feathers and I went with a double heart. There were 2 reasons I changed it up- 1. I liked the look a little better and 2. I was not going to attach mine I just wanted to lay them out for presentation but hen have more single cookies for people to grab and enjoy :)
So making these cute little Turkeys is quite simple- you need a heart or double heart cookie cutter mine looks like this
and then a circle that is proportionate to your feather cookie- I just used a small glass jar I had. Here’s a little secret I actually do not own any just plain circle cookie cutters I am always just using jars and glasses I have around the kitchen
Make up some sugar cookie dough- bake the cookies then ice and enjoy :)!
Happy Thanksgiving everyone- enjoy your day!
I wanted to share with you one of my family’s favorite fall sweet treats. My girls love to enjoy a slice of this delicious pumpkin bread in the mornings before school and it also makes a delicious fall dessert. There is a fun little tidbit about this recipe- the original recipe which I have adapted over the years actually came from my 3rd grade teacher. I made a version of this pumpkin bread back when I was in 3rd grade. It is true I have always loved baking :) I am always tinkering with this recipe- I think every time I make it a change something here or there. I am going to post the recipe as I made it today- one of my favorite batches yet
This recipe makes 1 dozen pumpkin muffins and a large loaf of pumpkin bread- you can also make all muffins or all loaves depending on your needs and wants. For my muffins I wanted to give them just a little something extra so I whipped up a very quick and simple cream cheese glaze to dip them in. It was a very tasty addition of course I had to taste it straight away to make sure it was yummy and blog worthy :)
Pumpkin Bread & Pumpkin Muffins
- 1 1/2 cup sugar
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 tsp cloves
- 2 1/2 tsp nutmeg
- 2 tsp cinnamon
- 2 1/3 cup all purpose flour
- 1 cup white wheat flour (you can also use all purpose flour here too if you choose)
- 1 small box of instant vanilla pudding
- 1 cup water
- 1 cup canola oil
- 2 cups pumpkin (1 can or make your own)
- 4 eggs (beaten)
- preheat oven to 350- put paper liners in a 12 count muffin tin and spray your loaf pan with cooking spray
- mix all the dry ingredients together in a large bowl
- add the wet ingredients in the order they are listed above
- fill you muffin pan (you want them to be about 2/3 full) and then put the remaining batter in you loaf pan
- Bake the muffins for about 20 minutes and the loaf should go about 40-45- to check if they are done stick a tooth pick in you want it to come out clean
- 3 oz cream cheese ( I used 1/3 less fat kind)
- 3 T butter, softened
- 1/2 cup powdered sugar
- 2 T milk
- 1 tsp vanilla extract
- put the cream in a small glass bowl and microwave for 15 seconds
- combine all the the ingredients in a small metal mixing bowl and beat together until smooth
- then you can pour over the pumpkin bread or dip the tops of you muffin in it
I hope you are having a wonderful fall! This is the perfect treat to whip up
to share withfriends and family over the Thanksgiving holiday.
This year for Halloween my oldest daughter decided to be Hermione from Harry Potter. Our long time friends we trick or treat with every year were all characters from Harry Potter as well. There was a Harry Potter, Draco Malfoy, Ginny Weasly and Hedgwig in addition to my Hermione. When I was trying to decide on what sweet treat to make for our Halloween dinner together I decided this was the perfect time to try out the Butterbeer cupcake recipe I found on the Sweet Tooth blog.
These cupcakes were definitely a hit with all our little Hogwarts students and the adults too. Whether you are a Harry Potter fan or not I recommend you try out this recipe!
Butterbeer Cupcakes and Butterscotch Ganache
- 2 cups flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 3 large eggs
- 1-1/2 tsp vanilla
- 1 tsp butter flavoring
- 1/2 cup buttermilk
- 1/2 cup cream soda
- 1 11-oz package butterscotch chips
- 3/4 cup heavy cream
- Preheat oven to 350 degrees and line cupcake tins with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, cream together butter and sugars until light and fluffly, about 2-3 minutes.
- Beat in eggs one at a time, scraping down the sides of the bowl between each.
- Add in vanilla and butter flavoring.
- Combine buttermilk and cream soda in a small bowl and alternate adding that combination with the flour mixture with the mixer on low, starting and ending with the flour.
- Fill cupcake liners 3/4 full and bake for 15-17 minutes, or until cake tester comes out clean. Cool completely on wire racks.
- while the cupcakes are baking make the Butterscotch ganache- melt butterscotch chips and heavy cream together using a double boiler until completely smooth. Cool to room temperature to allow the ganache to slightly thicken.
- Fill a plastic squeeze bottle with the ganache and once cupcakes are cool insert tip into each cupcake, filling until the ganache starts to slightly overflow.
Butterbeer Buttercream Frosting
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup butterscotch ganache
- 1 tsp vanilla
- 1 tsp butter flavoring
- 1/8 tsp salt
- 1 lb powdered sugar
- Splash of cream (as needed)
- Cream butter in the bowl of an electric mixer until light and fluffy.
- Add ganache, vanilla, butter flavoring, and salt and mix until well combined.
- Beat in powdered sugar and allow it to come together for about 2 minutes.
- Add cream a tablespoon at a time until desired consistency is reached.
- Pipe frosting onto cupcakes with a large tip and drizzle leftover butterscotch ganache over each.
Hermione loved the cupcakes
Sorry I have not posted much lately- I just got back from a family vacation to one of my favorite places- Disney World! While I was there I did get started on a little project that you all will get to benefit from in the future. I am hoping to try to recreate and then share the recipes to some of my favorite Disney desserts. If you look back to past blog post you will find I have already done this to my very favorite Disney dessert the pineapple coconut bread pudding from ‘Ohana!
Let me go ahead and wet your appetite the first 2 desserts I am going to try to recreate are the following cupcakes which can be found at the Starring Rolls Cafe in Disney’s Hollywood Studios.
Red Velvet Cheesecake cupcake
I enjoyed lots of desserts while I was on vacation and there are a couple more I would like to try to make but I am going to old off on sharing those with you until I get these cupcakes mastered :)
Happy Tuesday…today I am going to share a yummy vegan cookie recipe I came across this past summer. I found it while getting recipes and food ideas for our family reunion we had this summer. We have a couple of family members who do not eat animal products and I wanted to make cookies to take which everyone would be able to enjoy! This was one of the favorites of the cookies I took! I actually made these 3 versions of these- I did one batch with pecans, one batch coconut and one batch almond. The almond batch seemed to be the most popular with the crowd :)
This recipe is out of the cookbook Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats. So far this has been a great cookbook full of helpful tips about all the different ingredients used in vegan baking and with lots of recipes to try. If you are interested in the book you can find it at Amazon.
- 1 and 1/2 to 2 cups powdered sugar (for coating the cookies)
- 1/2 cup nonhydrogenated margarine
- 1/2 cup nonhydrogenated vegetable shortening
- 2/3 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 Tablespoon non dairy milk
- 1 and 3/4 cup flour
- 1 cup finely ground pecans (about 4 oz pecan halves: pulse with a food processor until finely ground)- have also made these substituting the pecans with shredded coconut or Almonds and adding a 1/2 tsp of the coordinating extract
- 1. Preheat oven to 325 degrees and line two baking sheets with parchment paper.
- 2. Sift the powdered sugar for coating the cookies onto a pie plate.
- 3. In a large bowl, with a hand mixer beat together the margarine and shortening until light and creamy. Beat in the powdered sugar until smooth. Add the vanilla, salt, non dairy milk and 1 cup of the flour and beat until ingredients are moistened. Add the remaining flour and pecans. Beat on high speed for 3-5 minutes to form a soft and fluffy dough. If the dough appears crumbly at first do not worry just keep beating the dough until it becomes moist and sticks together when pressed into balls.
- 4. For each cookie, scoop a heaping tablespoon of dough and roll it into a ball and place on the lined cookie sheet. Place the balls of dough about an inch apart. Bake for 14-18 minutes, until the edges just begin to brown. Remove the cookies from the oven and let them cool for 8 minutes on the cookie sheet. While the cookies are still warm carefully roll them in the powdered sugar until they are coated. Very gently tap off the excess sugar and place on a wire rack to cool the rest of the way .You will want to store your cookies in a tightly covered container and they are best enjoyed on the day they were baked, preferably within a few hours.
- Although, I can say they are still very delicious a few days later as well :)
What could be better the taste of a cupcake, but in the less messy more portable form of a cookie! These would be perfect for taking to your child’s school for a holiday party or their birthday! I know several school on our area request no cupcakes so this might be a good alternative solution for you.
With Halloween quickly approaching I decided to make my test batch of these cookies with a Halloween flair in the decorating! I definately reco1mmend making these for some sort of occasion or at a time where you can share some sweet treats with others because this recipe makes about 4 dozen cookies-I do not want you to have to eat all those delicious cookies yourself and they are so delicious you will not want them to go to waste. I shared mine with family, friends. neighbors and still have a bunch left!
Cupcake cookies- the cookie part :)
- 6 cups flour, divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup butter, at room temperature
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups light sour cream
- In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
- In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
- Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. It is a bit of a soft and sticky dough Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
- Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
- Generously flour a work area and rolling pin and by generous I mean use a TON of flour. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
Cupcake cookies- the icing part :)
- 1 cup butter, at room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 6 tablespoons heavy cream
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.
- Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit overnight before serving to allow the flavors to develop.
I got the recipe to try for these cookies from The Novice Chef blog- Hope you guys get a chance to try making these for yourself they are yummy!
Just four simple ingredients make this delicious treat. I do not know what it is but something about October and the upcoming trick or treating makes me think of Rice Krispie treats. I wanted to do something though to “dress up” the basic treat. After searching the internets for a recipe to try I decided to play around with one from Smitten Kitchen
. Just a few very simple adjustments to how you prepare your Rice Krispie Treats take the flavor up a notch and gives your treats a new depth of flavor.
Salted Brown Butter Rice Krispie Treats
- 1 stick unsalted butter, plus extra for the pan
- 1 10.5 ounce bag marshmallows
- Heaping 1/4 tsp coarse sea salt + another 1/4 to 1/2 tsp to sprinkle on top when finished
- 6 cups Rice Krispies cereal (about half a 12-ounce box)
- Butter (or coat with non-stick spray) an 13 x9 cake pan.
- In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Be sure to keep a close eye on the butter through out this process because it moves from one stage to the next pretty quickly.
- As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
- Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan.Use a silicon spatula to spread and smooth the mixture
- Let cool, cut into squares or triangles and enjoy!
Browned Butter- this is what the butter should look like when you turn off the
heat and add your marshmallows
I hope you get a chance to make these soon because they are a great quick fall treat!