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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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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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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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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Apple Cider Baked Donuts

Apple Cider Baked Donuts – Skip going to the cider mill and make delicious apple cider donuts right at home! The perfect fall treat!

Apple Cider Baked Donuts

So I made a little mistake with these donuts…. I accidentally deleted all of the pictures of them.  I was backing up all of my pictures for the site onto my external hard drive and I thought they were finished copying but apperently they weren’t and as soon as I cleared my trashbin, I realized I lost at least 2 posts pictures that weren’t backed up.  Whoops! I was able to have my trashbin recovered thanks to a little Linux utility TestDisk but I found out I had three pictures saved to Google Drive because I had posted them on Instagram so I just went with those! I don’t have any pictures of the other post, Apple Pie Energy Bites, but I was planning on making another batch of them anyway because they were an awesome breakfast!


So back to the Apple Cider Baked Donuts.  They are realllllly good and I would definitely make them again! I used the Slow Cooker Spiced Apple Cider I made a little while back and it was so perfect in there!

If you love donuts, make sure to check out my Caramel Apple Baked Donuts and Baked Pumpkin Spice Donuts!

Apple Cider Baked Donuts

Apple Cider Baked Donuts

Ingredients

Donuts
  • 1 cup all-purpose flour
  • 1/3 cup apple cider
  • 1/4 granulated sugar
  • 3 tbsp butter (melted)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 1 egg
  • Pinch of salt
Topping
  • 2 tbsp butter (melted)
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon

Directions

  • Preheat oven to 350°F and spray donut pan with non-stick spray.
  • In a medium mixing bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.  Set aside.
  • In a separate mixing bowl, combine butter, apple cider, sugar, and egg.  Add in dry ingredients and stir until combined.
  • Transfer batter to donut pan using a spoon.  Bake for 12-13 minutes or until you can insert a toothpick into one and it doesn’t come out wet.
  • After the donuts are removed from the oven, melt butter for coating in a bowl large enough to dunk a donut in.  In another bowl, combine the cinnamon and sugar.
  • Take a donut and place in bowl filled with butter and coat both sides.  Transfer to cinnamon sugar and make sure it is completely covered with the coating.  Transfer to cooling rack.

Apple Cider Baked Donuts

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Pumpkin Pie Cream Horns #PumpkinWeek

Pumpkin Pie Cream Horns – Light and flaky puff pastry cream horns filled with a creamy whipped pumpkin pie filling inside! The perfect fall treat!
Pumpkin Pie Cream Horns

Welcome to Pumpkin Week day 5! If you missed my four other pumpkin recipes this week (Pumpkin French Madeleines, Pumpkin Pie Hummus, Pumpkin Pie Cream Puffs, and Slow Cooker Pumpkin Butter), make sure to go check them out! I can’t believe that this is the final pumpkin recipe already for Pumpkin Week! It has been so much fun to make all of these seasonal recipes!

These were actually my first cream horns! I hadn’t heard of them until recently and now I am hooked! I love desserts with puff pastries so these were a winner! Make sure you pick up cream horn molds, I got 6 off of Amazon for about $6!


Pumpkin Pie Cream Horns

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

“Grown Up” Potter Pumpkin Juice from The Crumby Kitchen.
Hot’N’Spicy Pumpkin Margarita from Culinary Adventures with Camilla.

Savory Pumpkin Recipes:

Pumpkin and Fish Stew from A Day in the Life on the Farm.
Pumpkin Chili from Making Miracles.
Pumpkin Crab Soup from Hardly A Goddess.
Pumpkin Pasta from Caroline’s Cooking.
Thai Pumpkin Curry from Palatable Pastime.

Sweet Pumpkin Recipes:

Caramel Pecan Pumpkin Bread from The Freshman Cook.
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee.
Pumpkin Spice Milkshake from Family Around The Table.
Pumpkin Pie Cream Horns from Mildly Meandering.

Pumpkin Pie Spice Snowball Cookies from Love and Confections.

Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet.
Pumpkin Spiced Banana Bread from Daily Dish Recipes.
Pumpkin Tiramisu from The Redhead Baker.

Pumpkin Pie Cream Horns

Pumpkin Pie Cream Horns

Ingredients

  • 1 package of puff pastry dough (thawed)
  • 8 oz whipped cream
  • 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
  • Powdered sugar

Directions

  1. Preheat oven to 400°F.
  2. Roll out puff pastry dough and cut into 12 horizontal strips.
  3. Starting at the bottom of the cream horn cone, twist a strip of puff pastry around the cone going upward.  Make sure puff pastry strips overlap just a bit the entire way up.  If one strip isn’t long enough to get to the top of the cone, grab another strip and continue with that one.  Use a bit of water to get strips to stick to each other.
  4. Place cones on cookie pan and bake for 12-15 minutes or until the puff pastries have become a nice golden color.  Let cones cool before removing the mold from the middle.
  5. In a large mixing bowl, mix together pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, and cloves.  Once those are well combined, fold in whipped cream.  Do not over mix.
  6. Transfer filling to a piping bag or ziploc and cut the tip off.  Pipe the filling into the mouth of the horn until it is filled.  Dust with powdered sugar and serve.

Pumpkin Pie Cream Horns

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Apple Cake Sundae

Apple Cake Sundae – A simple, yet delicious fall treat! Homemade apple cake topped with vanilla bean ice cream and a caramel sauce drizzle!
Apple Cake Sundae

Welcome to Freaky Friday – Fall Edition! This is my first time participating and I am so exciting to be sharing a recipe from the fantastic blog Honey and Birch! Freaky Friday is where a bunch of bloggers are all assigned different blogs and we make a recipe from their site to share! None of us know who is assigned to our site so it ends up a fun surprise and a great way to get to know each other and our sites better!

Here’s the full list of participants
An Affair from the Heart – Rustic Harvest Stew


Take Two Tapas – Pepperoni Pizza Packets

LeMoine Family Kitchen – Mixed Berry Muffins

Hostess at Heart – Spicy Sriracha Snack Mix

Aunt Bee’s Recipes – Easy Black Bean Soup

Bowl Me Over – Spicy Thai Noodle Soup with Shrimp

Seduction in the Kitchen – Marinated Olives with Red Wine Vinaigrette

The Foodie Affair – Unstuffed Bell Pepper Casserole with Cauliflower Crumbles

Full Belly Sisters – Easy Coconut Macaroons

Who Needs A Cape? – Loaded Slow Cooker Pierogies

Lisa’s dinnertime Dish – Italian Stuffed Pepper Cauliflower Rice Skillet

A Dish of Daily Life – Banana Crumb Cake with Pecans

The Devilish Dish – Slow Cooker Crack Chicken

Mildly Meandering – Apple Cake Sundae

Life Currents – Pineapple Serrano Hummus

Plattertalk – Baked Pumpkin Donuts

Pic Nic – Dark Chocolate Pecan Tart

Honey & Birch – Cranberry Jalapeno Cream Cheese Appetizer

Apple Cake Sundae

Honey and Birch was created by Jenny and it has a whole bunch of amazing easy recipes and cocktails! She is a self-taught cook who learned to cook when she met her husband! Make sure to go check out her site, it’s really great!

Choosing a recipe to make was so hard because there were so many that sounded delicious (like the Pumpkin Pie Spice Nuts and Autumn Spiced Rum Cider Cocktail) but I eventually decided on this Apple Cake Sundae after much deliberation and wow, it was a wonderful decision! The cake was so delicious and combined with the ice cream/caramel, it was truly the perfect fall treat! I sprinkled a bit of cinnamon and chopped pecans too! I kept the recipe exactly the same as the original except I was a bit lazy and didn’t peel the apple!

Apple Cake Sundae

I loved how easy this whole dessert was to make and there was quite a few servings here so I had dessert for days! I used this as a chance to try out that Halo Top Ice Cream that I kept seeing everywhere online! I would happily get some again!

Apple Cake Sundae

Apple Cake Sundae

Ingredients

  • 1 cup all-purpose flour
  • 2 cups apple roughly chopped (peeled and cored)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup butter (melted)
  • 1 egg (beaten)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of cardamom
  • Vanilla ice cream
  • Caramel sauce

Directions

  1. Preheat oven to 375°F and grease an 8×8 pan.
  2. In a small mixing bowl, combine flour, baking powder, cinnamon, nutmeg, and cardamom.  Set aside.
  3. In a medium mixing bowl, combine brown sugar, white sugar, and melted butter using a wooden spoon.  Slowly add in egg and vanilla and once well combined, add in dry ingredients.  Fold in apples.
  4. Transfer batter to pan and place in oven.  Bake 20-25 minutes.
  5. Let cool 10-15 minutes before scooping cake and ice cream into a bowl and drizzling with caramel sauce! Enjoy!

Original recipe from Honey and Birch

Apple Cake Sundae

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Pumpkin Pie Cream Puffs #PumpkinWeek

Pumpkin Pie Cream Puffs – A light and fluffy French treat with a fall twist! A simple puff pastry filled with pumpkin pie filling and a maple whipped cream!

Pumpkin Pie Cream Puffs

Welcome to Pumpkin Week day 3! If you missed my two other pumpkin recipes this week (Pumpkin French Madeleines and Pumpkin Pie Hummus), make sure to go check them out! Slow Cooker Pumpkin Butter and Pumpkin Pie Cream Horns are coming out the next few days too! Now these little Pumpkin Pie Cream Puffs are little bites of perfection! All of the flavors of a pumpkin pie in a bite size treat!


Pumpkin Pie Cream Puffs

Now I have a confession.  I had never actually had a cream puff before.  Crazy, I know given my love of French pastries but I am sold.  These were so amazing and I ended up eating the entire batch myself.  The combination of the light and airy choux pastry with the traditional pumpkin pie filling and the lightly sweetened maple whipped cream pair so perfectly together!

Now that I know how easy choux pastry dough is to make, I will be doing a ton of experimenting with different varieties of cream puffs, eclairs, and profiteroles! I know some kind of chocolate eclair will be on the menu for Choctober in a few weeks!

My only warning is seriously, do not assemble more than a few hours ahead of time.  I did eat some of these a day or two later and they were pretty soggy.  Still delicious, but soggy.

Pumpkin Pie Cream Puffs

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte.
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.

Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.

Sweet Pumpkin Recipes:

Maple Pumpkin Monkey Bread from The Bitter Side of Sweet.
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D’s Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker. 

Pumpkin Pie Cream Puffs

Pumpkin Pie Cream Puffs

Ingredients

Choux Pastry
  • 3/4 cup all-purpose flour (sifted)
  • 3 eggs (beaten)
  • 5 tbsp butter
  • Pinch of salt
Pumpkin Pie Filling
  • 1 can pumpkin puree
  • 1/2 cup evaporated milk
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • Pinch of cloves
Maple Whipped Cream
  • 1/2 cup heavy whipping cream
  • 1 tbsp powdered sugar
  • 2 tsp pure maple syrup
  • 1/4 tsp vanilla extract

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 immediatly 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 rounds that are 1 1/2″ wide and 1 1/2″ high on the sheet pan.  Smooth out any peaks with a wet finger.
  6. Put sheet pan in the oven and bake for 20-25 minutes or until the pastries have puffed up and are a nice golden color.  Let cool completely before assembly.
Pumpkin Pie Filling
  1. In a large saucepan over medium heat, combine all ingredients and whisk consistently for 5-8 minutes while the filling thickens up.
  2. Take off heat and cool for at least 1-2 hours before transferring to cream puffs.  If the filling isn’t completely cooled, it will melt the whipped cream.
Maple Whipped Cream
  1. In a medium mixing bowl, combine all ingredients and whip using hand mixer until there are visible, hard peaks.  Keep chilled until assembly.
Assembly
  1. Slice each pastry horizontally, adding 1 tbsp of the pumpkin pie filling into the bottom half of the cream puff and 1 tbsp of the maple whipped cream on top of that.  Place the top of the pastry on top.  Sprinkle powdered sugar on top before serving!

Notes

  • Best assembled the day they will be served.  If you make these ahead of time, keep the whipped cream, pumpkin pie filling, and pastries separate in the refrigerator and assemble the day they will be served to avoid having soggy cream puffs.

Pumpkin Pie Cream Puffs

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