Chocolate Peanut Butter Mug Cake

Chocolate Peanut Butter Mug Cake – an indulgent single serving dessert! Peanut butter chocolate cake batter topped with whipped cream and peanut butter!

Chocolate Peanut Butter Mug Cake

Welcome to Choctoberfest day 5! I can’t believe this is already my final post, it has gone by so quickly! If you missed the other posts I did this week (Mocha Eclairs, Hot Chocolate Cookies, and Chocolate Crinkle Cookies), go check them out!


Now if you haven’t realized, I’m kinda a bit obsessed with mug cakes.  By far, my most popular recipes are my Carrot Cake Mug Cake and Peanut Butter Mug Cake so I just had to make a chocolate mug cake for Choctoberfest! This really is the perfect dessert for when you have a hankering for chocolate but you don’t want to be tempted by a whole cake plus, the best part about it is definitely the fact it is done in just minutes! It’s truly perfection in a mug!

Chocolate Peanut Butter Mug Cake

This post was made featuring Davis Chocolate products! Their peanut butter chip is the only certified organic peanut butter chip on the market and are soy/dairy free! I can attest, they are really good in baked goods! The other product they sent were these super fun chocolate cocktail sticks! They are also organic and soy/dairy free and perfect in a glass of wine! Go check their stuff out, it’s all pretty great!

Chocolate Peanut Butter Mug Cake

Chocolate Peanut Butter Mug Cake

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 cup milk
  • 2 tbsp peanut butter
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1 tbsp butter (melted)
  • 1/4 cup peanut butter chips (I used Davis Chocolate Peanutta Chips)

Directions

  1. In a small bowl, combine flour, sugar, cocoa powder, and baking powder.
  2. Combine in vanilla, milk, peanut butter, and melted butter.  Stir until combined with no lumps.
  3. Pour batter into mug  and top with a few peanut butter chips.  Microwave for 1-1:30 minutes.
  4. Microwave remaining peanut butter chips for 30-45 to melt and drizzle on top of mug cake.  (optional)

Chocolate Peanut Butter Mug Cake

Davis Chocolate provided me the peanut butter chips and cocktail sticks to use. As always, all opinions are my own.

Make sure to check out all of the other amazing recipes from other bloggers for #Choctoberfest today!


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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies – a delightful, classic chocolate cookie rolled in powdered sugar before baking to give them a beautiful, cracked outside! Perfect for a Christmas cookie exchange!

Welcome to Choctoberfest day 3! If you missed with of the last two posts (Mocha Eclairs and Hot Chocolate Cookies), make sure to go check them out and enter the contest to $450 prize package! With this week being dedicated to chocolate, I decided to whip up a batch of simple Chocolate Crinkle Cookies! These are a holiday staple at my house and a must for cookie exchanges coming up the next few months! These cookies always disappear so quickly at my house, what’s not to love about them?!


I ended up making these cookies using Barlean’s Butter Flavored Coconut Oil! Barlean’s was one of Choctoberfest’s sponsors this year (thanks Barlean’s!) and they sent us three fantastic products, their 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint! I love cooking with coconut oil and was so excited to try using one that was butter flavored! It is a 1:1 substitution for butter and has all of the health benefits of coconut oil! Perfect for holiday baking!

Chocolate Crinkle Cookies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 6 tbsp Barlean’s Butter Flavored Coconut Oil (melted)
  • 3/4 cup cocoa powder
  • 3 large eggs (room temperature)
  • 1 tbsp vanilla extract
  • 1/4 cup powdered sugar
  • Pinch of salt

Directions

  1. Preheat oven to 350°F and line a cookie sheet with parchment paper.  Set aside.
  2. In a large mixing bowl, combine flour, white sugar, brown sugar, baking powder, salt, and cocoa powder.  Mix together using a whisk and then set aside.
  3. In a small mixing bowl, combine melted butter (or coconut oil) and cocoa powder.  Stir well before adding in eggs and vanilla.
  4. Once well combined, pour dry ingredients into wet ingredients and mixer well with either a mixer or a whisk.
  5. Measure out a tablespoon of cookie dough and roll in powdered sugar before transferring to lined cookie sheet.  Repeat until cookie sheet is full, leaving 2-3″ of space around each cookie before placing in the oven to bake for 12-13 minutes.  Once cooked through, remove and enjoy!

 

Barlean’s provided me the 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint to use. As always, all opinions are my own.

Make sure to check out all of the other amazing recipes from other bloggers for #Choctoberfest today!


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My “Yes” Moment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WellYesMoment #CollectiveBias

My "Yes" Moment

Everyone has that one moment that changes their lives, a moment they said yes to something important.  For me, it was when I said yes to flying across the world to Japan with my friend.  It was an opportunity I jumped on the chance to experience.  I had been out of the country previously but had never made it all of the way to Asia.  The closest I had come to it before was going to my local sushi restaurant or world market.


My "Yes" Moment

The whole trip was 4-5 days back about 2.5 years ago and it was an incredible experience.  We flew into Narita, Japan and stayed there a night before heading down to Tokyo.  We spent our time there exploring shrines, the city, and eating gyoza.  Once we got to Tokyo, things got super hectic and busy as we tried to cram as much of one of the largest cities in the world into just a few days as we could, seeing everything from museums, more shrines, more gyoza and ramen, the fish market, Tokyo Tower, etc before we flew back to America.  My favorite part was definitely the food, I just loved everything I tried!

My "Yes" Moment

That trip truly changed my life, it opened my world up even more and turned me into a true citizen of the world.  I felt like I came home more in touch with the world outside of where I lived.

My "Yes" Moment

That was my moment of saying “Yes”! Saying “Yes” to the good stuff and not compromising on great flavors with real ingredients is the focus of Campbell’s Well Yes!® Soups! Their soups are different and challenging the status quo of canned soups everywhere by being made with non-gmo and nutritious ingredients you can feel great about eating!

My "Yes" Moment

I tried the Minestrone with Kale, Hearty Tomato with Roasted Barley, and Hearty Lentil with Vegetable and they were all so good! Each can is two servings and just the perfect amount to eat for lunch! My favorite was the Hearty Tomato with Roasted Barley, I just love having tomato soup with a grilled cheese and the addition of roasted barley was incredible! I definitely have found a new favorite line of soups!

My "Yes" Moment

Make sure to check Well Yes! Soups out and don’t forget to enter the #WellYesMoment Sweepstakes in the widget below for a chance to win up to a $500 Visa gift card! It’s as easy as clicking, logging in, and sharing your Moment of Yes story! If you win, think of all the ways you can use the prize to achieve your Moment of Yes!

#WellYesMoment #Sweepstakes (10/14 to 11/17)

Well Yes! Instagram

Well Yes! Facebook

My "Yes" Moment

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Hot Chocolate Cookies

Hot Chocolate Cookies – A fudgy dark chocolate cookie topped with more chocolate and marshmallows! Perfect for a holiday cookie exchange!

Welcome to day two of Choctoberfest! Today’s recipe was made featuring Rodelle Gourmet Baking Cocoa! I first tried their products a few months back when I made Spiced Chai Tea Mini Bundt Cakes and fell in love! Their products are phenomenal! The baking cocoa has a rice, consistent flavor and because it is Dutch Processed, it has an improved solubility which makes using it in drinks even better! If you are going to be doing some baking this holiday season, make sure to pick this cocoa up, it really takes your recipe to a whole new level!


I ended up using the Rodelle Gourmet Baking Cocoa in a batch of Hot Chocolate Cookies and they turned out phenomenal! I realized I didn’t have a single cookie recipe on my site, I had everything from madeleines to macarons but somehow, no cookies.  Going into the holiday season filled with cookie exchanges left and right, I knew I had to fix that and thought what would be better than a hot chocolate cookie?! These cookies are oh-so indulgent and a chocolate lovers dream come true with Rodelle Gourmet Baking Cocoa and melted chocolate right in the batter, a Hershey Kiss in the middle, and topped with shaved chocolate!

Make sure to check out my Mocha Eclairs from the first day of Choctoberfest and to keep your eye out for my next two Choctoberfest posts this week!

Hot Chocolate Cookies

Ingredients

  • 2 cups flour
  • 1 cup brown sugar
  • 1/2 cup butter (unsalted)
  • 1/4 cup Rodelle cocoa powder
  • 12 oz chocolate chips
  • 3 eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 24 large marshmallows
  • 48 Hershey Kisses
  • Shaved chocolate (optional)

Directions

  1. In a large mixing bowl, combine flour, brown sugar, cocoa powder, and baking powder.
  2. In a small saucepan oven medium heat, melt butter and chocolate chips together until nice and smooth.  Pour into dry ingredients and mix well.
  3. Once chocolate has been well combined with dry ingredients, pour in eggs and vanilla extract.  The batter should be nice and thick.
  4. Preheat oven to 330°F and let dough chill for about 10-15 minutes before scooping 2 tbsp of cookie dough onto a cookie sheet lined with parchment paper.  Press down on the dough a bit so it flattens out a little before placing in the oven to bake for 10 minutes.
  5. While cookies are baking, cut each marshmallow across horizontally so you have 48 pieces of marshmallow.
  6. After 10 minutes, remove from oven and place Hershey Kiss with the pointy end facing down right in the middle of the cookie.  Place back in oven to bake for 2 more minutes.  Remove from oven once again and place marshmallow on top of each cookie.  Place back in oven and back for 3-4 more minutes before finally removing from oven and sprinkling with shaved chocolate.

Rodelle provided me the baking cocoa to use. As always, all opinions are my own.

Make sure to check out all of the other amazing recipes from other bloggers for #Choctoberfest today!


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Caramel Apple Snickerdoodle Cookie Cups

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LatteMadeEasy #CollectiveBias

Caramel Apple Snickerdoodle Cookie Cups

Caramel Apple Snickerdoodle Cookie Cups – Snickerdoodle cookie cups filled with a delicious caramelized apple filling and topped with a caramel drizzle!


Now it is no secret that I am a huge coffee drinker.  I love everything from fancy lattes to a simple cup of coffee at home but my newest obsession is the International Delight® One Touch Latte’™! These are basically the greatest find ever if you are a latte-lover! To get a cafe-quality latte at home, all you have to do is three easy steps- fill your cup 2/3 with coffee (you want to leave room for the froth), shake the One Touch Latte’™ can, and press and hold above coffee until you reach the level of sweetness and creaminess you want! It’s that easy! Crazy, right?!

Caramel Apple Snickerdoodle Cookie Cups

I stopped in to my local Walmart to grab a One Touch Latte’™ and had such a tough time choosing that I ended up bringing home both the caramel and the mocha varieties! They are really easy to find, right by creamers in the refrigerated section! There is also a vanilla variety too that is amazing, I tried it a while back when I made Vanilla Latte Cinnamon Rolls featuring the Vanilla One Touch Latte’™!

Watch the One Touch Latte’™ in action!

Caramel Apple Snickerdoodle Cookie Cups

To go with my latte, I whipped up there Caramel Apple Snickerdoodle Cookie Cups! Now these are basically the best dessert I have ever made and were absolutely perfect with my One Touch Latte’™ caramel latte! Simple snickerdoodle cookie cups filled with a flavorful caramelized apple filling and topped with caramel sauce! These are the perfect fall treat! Beware though, you aren’t going to want to share these, they are too good! 🙂

 

I think one of my favorite things about the One Touch Latte’™ is the real foam on top! It really helps make the latte feel so authentic and it is so much cheaper than going out to buy a latte (you get about 7 lattes from just one can) along with being a whole lot more convenient! I can make a latte whenever I want!

Caramel Apple Snickerdoodle Cookie Cups

Caramel Apple Snickerdoodle Cookie Cups

Ingredients

  • 1 tube of sugar cookie dough
  • 1/4 cup white sugar
  • 1 tbsp cinnamon
  • 2 large apples (diced)
  • 1/4 cup pure maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • Caramel sauce

Directions

  1. Preheat oven to 350°F and spray muffin tin with non-stick spray.
  2. In a small saucepan, combine diced apple, cinnamon, vanilla, and pure maple syrup. Simmer over medium heat for 10 minutes, occasionally stirring.
  3. In a small bowl, combine sugar and cinnamon.  Mix until well combined.
  4. Using sugar cookie dough, make balls using about 2 tbsp of dough.  Roll each dough ball in cinnamon sugar mixture before placing in muffin tin.  Press down each cookie dough ball and make a little cup going about 1/2 way up the muffin tin.
  5. Place cookie cups in oven and bake for 12-13 minutes.  If the cookies haven’t cupped enough, use a spoon to press the inside in a little bit.
  6. Once the apples are done caramelizing, fill each cookie cup with about 1-2 tbsp of the apples.  Drizzle with caramel sauce before serving!

Caramel Apple Snickerdoodle Cookie Cups

 

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Easy Weekly Meal Plan #5

Anyone else hit 5 pm and then realize they have no idea what to make for dinner? I have teamed up with 6 other wonderful bloggers to help alleviate that issue with a weekly meal plan! We have everything from meatball sliders to slow cooker chicken in the line up this week! Welcome to Easy Weekly Meal Plan #5!

I am finally back with a new meal plan! This past week I have been so swamped prepping for Choctoberfest! I have four recipes coming out this week with the first one being Mocha Eclairs! I made those over the weekend because we were going to have breakfast for dinner! It ended up a bit of an eclectic mix of foods with the Mocha Eclairs, bacon, and Little Potatoes but it sure was tasty! In addition to the eclairs, the other posts I have planned are Chocolate Crinkle Cookies, Hot Chocolate Cookies, and a Chocolate Peanut Butter Mug Cake!

Other than Choctoberfest recipes, I ended up making a really nice Pumpkin Roll Trifle last week that turned out lovely but in transit to bring to my friend’s house so they could eat it…. it fell and shattered.  I was pretty disappointed to loose my brand new trifle dish, it was so pretty! I am still not entirely sure what happened, the cooler I was transporting it in seemed to just give out.  🙁


 

Easy Weekly Meal Plan #5

 

Monday

Easy Weekly Meal Plan #5

Salsa Verde Chicken Eggrolls by Mildly Meandering

 

Tuesday

Easy Weekly Meal Plan #5

Cheeseburger Sliders by Baking with Mom

 

Wednesday

Easy Weekly Meal Plan #5

 

Chicken Taco Soup by New South Charm

 

Thursday

Easy Weekly Meal Plan #5

 

Easy Asian Salmon in Foil by Jonesin’ for Taste

 

Friday

Easy Weekly Meal Plan #5

 

Chicken Meatball Parmesan Sliders by Seduction in the Kitchen

 

Saturday

Easy Weekly Meal Plan #5

Crock Pot Italian Chicken by Recipe Treasures

 

Sunday

 

Easy Weekly Meal Plan #5

Ghosts in the Graveyard Trifle by Cooking with Carlee

 

Make sure to come back next week and check out the next meal plan!

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Mocha Eclairs

Mocha Eclairs – A light choux pastry filled with a creamy filling and topped with a coffee glaze with a chocolate drizzle! An elegant treat!Mocha Eclairs

Choctoberfest-2015-2

Today is one of my favorite days of the year, because it is the official start of #Choctoberfest. This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below.


Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:

  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen

This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.

a Rafflecopter giveaway

Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

The PinterTest KitchenFix Me a Little LunchSavory MomentsCrumbs in my MustachioHouse of Nash EatsBake It With LoveThat RecipeHardly A GoddessCooking With CarleeA Kitchen Hoor’s AdventuresBody RebootedCindy’s Recipes and WritingsThe Redhead BakerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceSweet CoraliceSeduction in The KitchenCooks&Books&RecipesEveryday EileenUnder My Apple TreeFamily Around The TableBottom Left of the MittenThe Spiffy CookieFairyburgerJoin Us, Pull up a ChairJonesin’ For TasteJane’s Adventures in DinnerTake Two TapasJennifer BakesThe Unlikely BakerHostess At HeartKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynns Sweets and TreatsWildflour’s Cottage KitchenChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin MamasThat Skinny Chick Can BakeBooks n’ CooksMildly MeanderingLiving IdeasRestless ChipotleGet the Good Stuff!The Weekday GourmetAn Affair from the HeartWest Via MidwestCookie Dough and Oven MittThe Bitter Side of SweetCookaholic WifeDaily Dish RecipesFor the Love of FoodThe Saucy SouthernerCook’s HideoutBy the PoundsTramplingrose: Cooking, Baking & Ranting in Small-Town South DakotaSarah Cooks the BooksChef Sarah ElizabethFantastical Sharing of RecipesSarah’s Bake StudioThe Pajama ChefFrankly EntertainingLong Distance BakingPalatable PastimeThe Freshman CookThe Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the FarmWendy PolisiTampa Cake GirlMy Southern Sweet ToothCanning and Cooking at HomeFull Belly SistersSuperSizeGuy.comOur Good Life

Mocha Eclairs

I am so excited to be sharing my recipe featuring Imperial Sugar, our gold sponsor this year! I decided to make these Mocha Eclairs! After making the Pumpkin Pie Cream Puffs for #PumpkinWeek a little while back, I discovered how easy making choux pastry dough was which is not only the base of cream puffs but also eclairs! These eclairs have a wonderful cream filling and are topped with a coffee glaze, chocolate drizzle, and a bit of shaved chocolate! Pure perfection!

Mocha Eclairs

Now Imperial Sugar sent 88 lbs of sugar to my apartment and I was so excited to start baking! I immediately posted a picture of all of it on Instagram so go check it out! I got 1 box with 40 lbs of white sugar, 1 box with 24 lbs of light brown sugar, and another box 24 lbs of powdered sugar! I don’t think I had ever seen that much sugar in my life! In addition to the sugar, the sent a silicon mat (I had been really wanting to get one so that worked out so well!) and an adorable apron! Imperial Sugar has been a holiday baking staple for families since 1843, their products are that great!

Mocha Eclairs

Now this looks like a really long recipe but it’s not hard to make! It just has quite a few steps so don’t let that scare you off, they are totally worth it!

Mocha Eclairs

Mocha Eclairs

Ingredients

Choux Pastry
  • 3/4 cup all-purpose flour (sifted)
  • 3 eggs (beaten)
  • 5 tbsp butter
  • Pinch of salt
Chantilly Cream Filling
Coffee Glaze
Toppings
  • 1/4 cup chocolate chips
  • Shaved chocolate

Directions

Choux pastry
  1. Preheat oven to 425°F and line a sheet pan with parchment paper or a silicon mat.
  2. In a medium saucepan over medium heat, melt butter and then turn up the heat a little to bring butter to a boil.  Remove immediately from heat, adding in flour and salt.  Stir vigorously with a wooden spoon until the dough comes together.
  3. Bring the saucepan back to a burner on low heat, stirring continuously for one minute before removing from heat again for five minutes.
  4. Add in eggs slowly to batter, making sure to beat the batter very well after every addition with the wooden spoon.  You should end up with a smooth, silky batter.
  5. Transfer the batter to a piping bag and pipe lines that are 6″ long on the sheet pan.  Smooth out any peaks with a wet finger.
  6. Put sheet pan in the oven and bake for 25 minutes or until the pastries have puffed up and are a nice golden color.  Remove from oven and use a skewer or chopstick to poke a hole in the bottom.  Place back into the oven for 5 minutes.  Let cool completely before assembly.
Chantilly Cream Filling
  1. In a large mixing bowl, combine heavy whipping cream, Imperial Powdered Sugar, and vanilla extract.  Using a hand mixer, whip until there are hard peaks.  Cool until assembly.
Coffee Glaze
  1. In a small mixing bowl, combine coffee and powdered sugar.  Using a whisk, stir until well mixed and cool until assembly.
Assembly
  1. Transfer chantilly cream filling to a piping bag and fill the eclairs using the hole in the bottom.
  2. Use a spoon to spread coffee glaze on top of each eclair.
  3. Heat chocolate chips in a microwave safe bowls for about 1 minute or until melted.  Transfer to a ziploc bag and cut a tiny bit of the corner so you can easily drizzle chocolate across the top.  Top with shaved chocolate immediately after before the glaze dries.

Mocha Eclairs

Imperial Sugar provided me the sugars, silicon mat, and apron to use. As always, all opinions are my own.

Make sure to check out all of the other amazing recipes from other bloggers for #Choctoberfest today!


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Thai Peanut Chicken Wrap

Thai Peanut Chicken Wrap – A flavorful wrap perfect for lunch! A creamy thai peanut sauce, chicken breast, shredded greens, green onions, and peanuts in a wrap!

Thai Peanut Chicken Wrap

Wraps are one of my favorite things to make for dinner right now! After I made the Cranberry Chicken and Pecan Wrap last week, I was hooked! When I had leftover Slow Cooker Thai Peanut Chicken, I was just itching to try making a wrap with it! It just ended up so flavorful and delicious, I definitely will be making this again soon!


I paired this with a nice bowl of white rice with soy sauce and sesame seeds on top and it was such a great meal! I think next I want to try doing a sesame chicken wrap but I need to go pick up some more wraps before I make anymore, I am already out! I go through them a bit too quickly!

Thai Peanut Chicken Wrap

Thai Peanut Chicken Wrap

Ingredients

Chicken Wrap
  • 1/3 cup shredded chicken *see notes
  • 1/4 cup broccoli slaw
  • 2 tbsp chopped peanuts
  • Green onions
Thai Peanut Sauce
  • 1/4 cup creamy peanut butter
  • 1/4 cup coconut milk
  • 1 tbsp soy sauce
  • 1 garlic clove (minced)
  • Pinch of red pepper flakes

Directions

  1. In a small mixing bowl, mix together peanut butter, coconut milk, soy sauce, garlic, and red pepper flakes.
  2. Transfer sauce to wraps and make a nice, even layer of it in a line all the way across the tortilla.  Layer with chicken, broccoli slaw, peanuts, and green onions.
  3. Fold two opposite sides of the tortilla inward and roll to make the wrap!

Notes

  • I highly suggest making the Slow Cooker Thai Peanut Chicken instead of the individual chicken and sauce, it really lets all of the flavors seep in together and you have about enough chicken for about 5 wraps!

Thai Peanut Chicken Wrap

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Soft Pretzel Beer Cheese Dip

Soft Pretzel Beer Cheese Dip – The ultimate tailgating snack! Simple soft pretzels baked with a gooey beer cheese dip in the middle!

Welcome to the 4th annual October is Tailgaiting Snacks Month event! Debi from Life Currents put together this fantastic event as a way to share new recipes that are perfect for tailgating! This was my first year participating and I decided to whip up a Pretzel Beer Cheese Dip for my recipe and dang, this is one tasty dip! Now this recipe has a bit of an Oktoberfest feel to it too with the pretzels and beer in it which makes it even more perfect for the season! I actually didn’t know that you can turn biscuits into pretzels by boiling them in a water and baking soda bath, they turn out pretty good and are super easy to make! Between those and the fantastic beer cheese dip in the middle, this will be a new favorite tailgating snack!


This is a recipe I can’t wait to make again! I just love the combination of flavors and am sure you guys will too!

Soft Pretzel Beer Cheese Dip

Ingredients

Beer Cheese Dip
  • 1 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella
  • 1/4 cup beer
  • 8 oz cream cheese
  • 2 tsp minced garlic
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp worcestershire sauce
  • 1/4 tsp pepper
Soft Pretzels
  • 1 can of jumbo biscuits (like Pillsbury Grands)
  • 2 tsp baking soda
  • Course salt
  • Egg wash

Directions

  1. Preheat oven to 350°F.
  2. Bring a medium saucepan filled halfway up with water and the baking soda to a boil.  Remove biscuits from can and cut each one in half.  Roll each biscuit into a ball and use a knife to cut an “x” on top.  Place two at a time into saucepan and reduce to a simmer.  Let biscuits cook for 1-1.5 minutes and then using a spoon with slots in it, remove from water and move to the outside of either a skillet or a round pan.  Continue to boil each biscuit before brushing them with the egg wash.
  3. In a large mixing bowl, combine cheddar cheese, mozzarella, beer, cream cheese, garlic, mustard, worcestershire sauce, and pepper.  Once well combined, transfer to the middle of the ring of biscuits and smooth out.  Sprinkle top of dip with a bit of cheddar before placing in the oven and baking for 33-35 minutes.
  4. Remove from oven and serve!

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Pumpkin Roll Trifle

Disclosure: This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #reddiforfall #CollectiveBias

Pumpkin Roll Trifle

Pumpkin Roll Trifle – An elegant fall dessert that’s perfect to feed a crowd! Gorgeous layers of pumpkin roll, crushed gingersnaps, pumpkin mousse, and whipped cream!


So this trifle is just phenomenal! I am so happy with how everything about this trifle turned out! This was my very first time making a trifle, and I was so excited to get to share this incredible dessert with friends! With fall season in full swing, I have been looking forward to getting my first pumpkin roll of the season but this year, I wanted to do something special with it, something creative and over the top, so I decided to making a Pumpkin Roll Trifle with it!

Want to try making this recipe? Hover over the photo to click through to Walmart Grocery to get the products!

This may be surprising, but this dessert is actually really easy to make! I am already on planning on making it again for Thanksgiving because it is such an awesome way to feed a crowd! All you have to do it slice up the pumpkin roll, whip up the pumpkin mousse, crush some gingersnaps, and layer everything.  Make sure you have a trifle dish before you make this!

Pumpkin Roll Trifle

Pumpkin Roll Trifle

To get everything I needed to make the trifle, I popped over to my local Walmart and grabbed a The Bakery at Walmart Pumpkin Cake Roll with Cream Cheese Filling and Reddiwip®! Those were essential items for this recipe and really easy to find with the Pumpkin Roll being located right in the refrigerated section of the bakery and the Reddi-wip in the refrigerated dairy section.

Pumpkin Roll Trifle

As soon as I got home, I got right to work on making the trifle up! I topped it with caramel sauce and if you have the time to make some homemade, I highly suggest! It really brings out the flavors of the Pumpkin Roll in the trifle wonderfully!

Pumpkin Roll Trifle

Pumpkin Roll Trifle

Pumpkin Roll Trifle

Pumpkin Roll Trifle

Ingredients

  • 1 Pumpkin Roll
  • 3 cups crushed gingersnaps
  • 8 cups whipped topping (I used Reddiwip)
  • 1/4 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • Pinch of cloves
  • Caramel sauce

Directions

  1. In a large mixing bowl, mix together pumpkin puree, pure maple syrup, cinnamon, ginger, nutmeg, and cloves.  Fold in 4 cups of whipped cream carefully, do not over mix.  Set aside.
  2. Cut the pumpkin roll into 1/4″ slices.  Place slices along the bottom edge of the dish (my trifle dish used exactly 5 slices of the Pumpkin Roll to line the base).  Place additional slices laying down on the bottom to line it (2 slices laying down worked perfect for my dish).
  3. Place 2 cups of whipped topping on top of the Pumpkin Roll slices at the bottom of the dish.  smoothing it around a bit with a spoon to make sure it is even.
  4. The next layer is some of the crushed gingersnaps.  Sprinkle 1 cup of the gingersnaps on top of the whipped topping layer.
  5. Transfer the pumpkin mousse from the mixing bowl into the trifle dish, smoothing it around a bit with a spoon to make sure it is even.
  6. Sprinkle the remaining gingersnaps evenly on top of the pumpkin mousse.
  7. Place the rest of the whipped topping on top and smooth it out.
  8. Drizzle caramel on top and use Reddi-Wip to line the edge of the dish.  Sprinkle extra crushed gingersnaps on top.  Keep chilled until serving.

To find more fun fall recipe inspiration, click HERE!

Pumpkin Roll Trifle

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