Slow Cooker Thai Peanut Chicken

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

 


Slow Cooker Thai Peanut Chicken – An easy weeknight meal filled with flavor! Chicken breasts slow cooked with a thai peanut sauce made with just a few simple ingredients!

This Slow Cooker Thai Peanut Chicken is a new favorite at my house! It tastes just like the chicken satay I always get at my local Thai restaurant and I was so happy with how it turned out! Plus, it is SO easy to make, I just popped all of the ingredients in my slow cooker and let it go on high for 4 hours.  I even got a chance to whip out my rice cooker which was in the back corner of my pantry covered in a bit of dust since I hadn’t used it in at least 1.5 years! This meal is so flavorful and delicious, I already am planning on making it again in a week or two!

To get everything I needed for the recipe, I stopped into my local Meijer store and grabbed the stars of the show, La Choy® Soy Sauce and Peter Pan® Peanut Butter! Everything was easy to find with the Peter Pan Peanut Butter being in the peanut butter section and La Choy Soy Sauce in the asian foods section.

 

Peter Pan Peanut Butter is my go-to peanut butter brand which is saying a lot because I am a peanut butter connoisseur! PB&Js are my guilty pleasure, I make 1-2 every day so I go through a LOT of peanut butter at my house! I just love the simple, wholesome ingredients and the wide selection of different varieties from crunchy, smooth, etc.  It’s perfect in a sandwich, as a spread, or even on a spoon! If you need a peanut buttery sweet treat to go with this meal, make sure to check out my Easy No-Bake Peanut Butter Pie also featuring Peter Pan Peanut Butter!

Make sure to click HERE for a mPerk reward for $.50 off 1 Peter Pan Peanut Butter 15-40 oz!

 

Slow Cooker Thai Peanut Chicken

Now don’t forget to add some chopped peanuts and green onions for garish, it makes the meal look so much nicer!

Slow Cooker Thai Peanut Chicken

Slow Cooker Thai Peanut Chicken

Ingredients

  • 1.5 lbs chicken breasts
  • 1 can of coconut milk
  • 3/4 cup Peter Pan Creamy Peanut Butter
  • 3 cloves garlic (minced)
  • 3 tbsp honey
  • 3 tbsp La Choy Soy Sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp rice vinegar
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup chopped peanuts (garnish)
  • Fresh green onions (garnish)
  • White rice

Directions

  1. In a mixing bowl, combine peanut butter, garlic, honey, soy sauce, coconut milk, lime juice, rice vinegar, and crushed red pepper flakes.  Stir until well combined and set aside.
  2. Place chicken breasts at the bottom of slow cooker before pouring peanut sauce on top.  Place lid on top of the slow cooker and set to HIGH for 3-4 hours or LOW for 6-8 hours.
  3. Once chicken has cooked through, use forks to shred chicken before placing on a bed of white rice.  Garnish with chopped peanuts and green onions (optional).

For more crockpot recipe inspiration, click HERE!

Slow Cooker Thai Peanut Chicken

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Caprese Pasta

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

Easy 30 Minute Caprese Pasta

Caprese Pasta – A quick and easy 30 minute meal! Made with gluten free spaghetti, a light marinara sauce, and blistered cherry tomatoes!


Pasta is one of my favorite foods but with so many friends and family that live gluten free lifestyles, I am always searching for the perfect gluten free pasta to serve them when they come over and I think I found it! Barilla Gluten Free Spaghetti and Barilla Gluten Free Penne are a new favorite at my house, the taste and texture is just like “regular” pastas that I normally get! They are made with non-GMO corn and rice and are so versatile!

I had a friend coming over for dinner that was gluten free so I decided to whip up this Caprese Pasta! It is a lighter pasta that doesn’t lack on flavors between the homemade marinara sauce, blistered tomatoes, fresh basil, and Barilla Gluten Free Spaghetti!

 

To get everything I needed, I popped over to my local Kroger.  I found the Barilla Gluten Free Spaghetti right in the pasta aisle by the other Barilla products, it was super easy to find! Make sure to check out a coupon for Barilla Gluten Free products at Kroger HERE!

Easy 30 Minute Caprese Pasta

Easy 30 Minute Caprese Pasta

This really is the perfect meal for a busy weeknight.  Start to finish, it took less than 30 minutes because everything could be cooked simultaneously! This meal was definitely not lacking in flavor either! My gluten free friend was a huge fan too! I can’t wait to make this again soon, the leftovers disappeared too quickly!

Easy 30 Minute Caprese Pasta

Caprese Pasta

Ingredients

Pasta
  • 28 oz can crushed tomatoes
  • 1 tbsp olive oil
  • 4 garlic cloves (minced)
  • 1 tsp oregano
  • 2 bay leaves
  • 1/4 tsp red pepper flakes
  • Salt and pepper to taste
  • Barilla Gluten Free Spaghetti
  • Fresh basil for garnish
  • Parmesan or fresh mozzarella
Blistered Tomatoes
  • 1 pint of cherry tomatoes or grape tomatoes
  • 1 tbsp olive oil
  • 1 garlic clove (minced)

Directions

  • In a large saucepan, combine olive oil, garlic, and red pepper flakes over medium-low heat and cook for 1-2 minutes.
  • Pour crushed tomatoes, oregano, salt, pepper, and bay leaves into the saucepan and stir to combine.  Let simmer for 20 minutes before removing from heat and taking out bay leaves.
  • While the sauce is simmering, cook pasta according to box directions.
  • In a medium pan, combine olive oil and garlic for blistered tomatoes over medium-high heat for 1 minute.  Add in tomatoes to the pan and let sit for 2 minutes (they should be starting to blister) before giving them a stir and removing them from heat.  Let sit at least 2 more minutes before serving.
  • To serve, place the pasta in a large bowl and top with marinara sauce, blistered tomatoes, fresh basil, and cheese (optional).  Enjoy!

Easy 30 Minute Caprese Pasta

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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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Slow Cooker Pumpkin Butter #PumpkinWeek

Slow Cooker Pumpkin Butter – A simple spread with all of your favorite pumpkin pie flavors slow cooked all day! Perfect for breakfast on toast!

Slow Cooker Pumpkin Butter

Welcome to day 4 of Pumpkin Week! 31 bloggers have teamed up to bring you a ton of pumpkin recipes October 2nd-6th! Four recipes in and only one left! Crazy how fast it has gone by! If you missed any of my other Pumpkin Week recipes (Pumpkin Madeleines, Pumpkin Pie Hummus, and Pumpkin Pie Cream Puffs) make sure to go check those out too!


So I have Slow Cooker Pumpkin Butter today and it is so perfect on toast! This may sound like a weird combination of flavors but I’ve also been putting it on my peanut butter sandwich every day for lunch and surprisingly, the flavors end up working out!

After I made the Slow Cooker Apple Butter, I was so excited to try making some other slow cooker butters right at home because of how easy and delicious it was! I think next up I am going to try making some kind of pear butter or cranberry apple butter! It is a great way to get some use out of my food processor too, I tend to neglect it a bit more than I mean too.  It’s such a great kitchen appliance to have but too often it gets shoved behind a slow cooker for a few months until I remember it is there.

Here are today’s #PumpkinWeek recipes:

Savory Pumpkin Recipes:

Pumpkin Farrotto from Culinary Adventures with Camilla.
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen.
Pumpkin Quesadilla from Making Miracles.

Sweet Pumpkin Recipes:

Cinnamon Pumpkin Muddy Buddies from Love and Confections.
Pumpkin Cheesecake Macaron from A Kitchen Hoor’s Adventures.

Pumpkin Cheesecake Truffles from The Crumby Kitchen.

Pumpkin Chip Cookies from Palatable Pastime.
Pumpkin Cookies with Cream Cheese Frosting from Daily Dish Recipes.
Pumpkin Cream Cheese Danish from It Bakes Me Happy.
Pumpkin Cream Puffs from The Redhead Baker.
Pumpkin Creme Brulee from Kudos Kitchen by Renee.
Pumpkin Oatmeal Cookies from A Day in the Life on the Farm.
Pumpkin Struesel Bar from Cookaholic Wife.
Slow Cooker Pumpkin Butter from Mildly Meandering
Spiced Pumpkin Mini Cakes with Mulled Cranberries & Brandy Brown Butter Glaze from Bacon Fatte.

Slow Cooker Pumpkin Butter

Slow Cooker Apple Butter

Ingredients

  • 1 can pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 cup apple cider
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/8 tsp cloves

Directions

  1. Add all ingredients into slow cooker and set on high.  Cook for 2-3 hours.
  2. Pour into food processor and blend until smooth and creamy.  Let cool before transferring to jars or containers.

Slow Cooker Pumpkin Butter

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Easy Weekly Meal Plan #4

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 meatballs to slow cooker marinara in the line up this week! Welcome to Easy Weekly Meal Plan #4!

 

What a busy week this has been! Definitely a good time for some easy dinner and dessert ideas! With the school year in full force, I have been doing more studying than cooking recently.  I had such a huge backlog of recipes that I’ve just been trying to catch up on writing those up and I’ve made a pretty big dent in them! Also, this week is Pumpkin Week! 31 bloggers teamed to make a whole bunch of pumpkin recipes and post them this week and it has been so fun! I started making my pumpkin recipes about 3 weeks ago so I have been prepping for this for a while! So far, I have posted Pumpkin French Madeleines, Pumpkin Pie Hummus, and Pumpkin Pie Cream Puffs with two more coming the next two days! Along with those recipes, I posted Creamy Roasted Garlic Penne Pasta, Pumpkin Spice Cold Brew Coffee, and Cranberry Chicken and Pecan Wrap which are all super tasty so make sure to check those out!


 

Easy Weekly Meal Plan #4

 

Monday

Easy Weekly Meal Plan #4

Sheet Pan Lemon Rosemary Chicken and Veggies by Mildly Meandering

 

Tuesday

Easy Weekly Meal Plan #4

Meatball Salad by Seduction in the Kitchen

 

Wednesday

Easy Weekly Meal Plan #4

Pumpkin Gnocchi with Parmesan Cream Sauce by Jonesin’ for Taste

 

Thursday

Easy Weekly Meal Plan #4

Slow Cooker Marinara Sauce by New South Charm

 

Friday

Easy Weekly Meal Plan #4

Porcupine Meatballs with Secret Sauce by Cooking with Carlee

 

Saturday

Easy Weekly Meal Plan #4Pizza Casserole with Ravioli by Baking with Mom

 

Sunday

Easy Weekly Meal Plan #4

 

Banana Cream Cake by Recipe Treasures

 

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

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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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Cranberry Chicken and Pecan Wrap

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

Cranberry Chicken and Pecan Wrap

Cranberry Chicken and Pecan Wrap – A delicious lunch ready in just minutes! Made with shredded chicken, apple, pecans, and a creamy cranberry spread!


Now this is one tasty wrap! I just love the combination of flavors in it, the apples, cranberries, pecans, and chicken really work perfectly together! It feels like fall in a wrap! The thing that really took the wrap to a whole new level was the Sahale Snacks Valdosta Pecans Glazed Mix in it! These pecans are just wonderful, they are roasted pecans and whole cranberries with a bit of orange zest and a pinch of pepper! It is such an addicting snack!

Cranberry Chicken and Pecan Wrap

To get everything I needed for this wrap, I popped over to my local Target.  The Sahale Snacks are located right in the nut aisle, they were super easy to find! I ended up picking up not just the Valdosta Pecans Glazed Mix but also the Naturally Pomegranate Vanilla Flavored Cashews Glazed Mix.  They sounded too tasty not to get!

Cranberry Chicken and Pecan Wrap

In addition to the Naturally Pomegranate Vanilla Flavored Cashews Glazed Mix and Valdosta Pecans Glazed Mix, there are also Honey Almonds Glazed Mix and Naturally Pomegranate Flavored Pistachios Glazed Mix! I can’t wait to pick those up next time I am at the store, I am so hooked on Sahale Snacks right now! I love that their products are Gluten-Free, Non-GMO Project Verified, Kosher, and really changing snacks one bite at a time with their innovative flavors!

Pecans are my favorite snack, I love cooking with them and making recipes that highlight them (like my Slow Cooker Pecan Pie) but I hadn’t used them in a sandwich or wrap before! They add such a nice bit of texture and flavor!

Cranberry Chicken and Pecan Wrap

Cranberry Chicken and Pecan Wrap

Makes 2 wraps

Ingredients

  • 1 cooked chicken breast (shredded)
  • 4 oz cream cheese (softened)
  • 1/2 cup thinly sliced apple
  • 1/4 cup honey
  • 1/4 cup dried cranberries
  • 4 oz Sahale Snacks Valdosta Pecans Glazed Mix
  • 2 large tortillas or wraps

Directions

  1. In a small mixing bowl, mix together cream cheese and honey.  Once that is fully combined, add in cranberries and stir them in.
  2. Transfer spread to wraps and make a nice, even layer of it in a line all the way across the tortilla.  Layer with chicken, apple, and and Sahale Snacks Valdosta Pecans Glazed Mix.
  3. Fold two opposite sides of the tortilla inward and roll to make the wrap!

Cranberry Chicken and Pecan Wrap

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Pumpkin Pie Hummus #PumpkinWeek

Pumpkin Pie Hummus – A delicious dessert hummus that takes just minutes to make! Grab a cinnamon sugar pita chip and dig in to this addicting fall appetizer!

Pumpkin Pie Hummus

Welcome to day two of Pumpkin Week! 31 bloggers are all posting recipes that are made with pumpkin October 2-6 to celebrate the season and today’s recipe is a Pumpkin Pie Hummus! If you missed yesterday’s Pumpkin French Madeleines, make sure to go check it out and keep your eye out for the Pumpkin Pie Cream Puffs, Slow Cooker Pumpkin Butter, and Pumpkin Cream Horns later this week!


Pumpkin Pie Hummus

So I am a huge fan of hummus and when I saw a dessert hummus circling around on Pinterest, I was really intrigued.  I couldn’t imagine what a sweet hummus would taste like and I was pleasantly surprised! The pumpkin flavors really shined through beautifully! I brought it for lunch every day with a few homemade Cinnamon Sugar Pita Chips! I like making homemade pita chips because I can make them slightly healthier by using coconut oil and coconut sugar on whole grain pita bread.  They really complement the flavors of the hummus perfectly!

I don’t think there has been a variety of hummus I haven’t enjoyed! I think my favorite is roasted red pepper.  It is such a wonderful, lighter snack.  I usually will pair it with fresh cucumber slices and on occasion, carrots! I can’t wait to try making different types myself!

Pumpkin Pie Hummus

Here are today’s #PumpkinWeek recipes:

Savory Pumpkin Recipes:

Bacon Pumpkin Waffles from Caroline’s Cooking.
Pumpkin Lasagna from A Day in the Life on the Farm.
Pumpkin Pie Hummus from Mildly Meandering.
Pumpkin Polenta from Cindy’s Recipes and Writings.
Savory Pumpkin Bread from Rants From My Crazy Kitchen.

Sweet Pumpkin Recipes:

Bourbon Caramel Pumpkin Roll from The Crumby Kitchen.
Maple Glazed Pumpkin Spice Doughnuts from Love and Confections.
Old-Fashioned Pumpkin Bread from Palatable Pastime.
Pumpkin Casserole with Roasted Marshmallows from Daily Dish Recipes.

Pumpkin Cinnamon Rolls from Cookaholic Wife.

Pumpkin Cookies from Making Miracles.

Pumpkin Pie Hummus

Pumpkin Pie Hummus

Ingredients

  • 1 can chickpeas (drained)
  • 2/3 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 2 tsp oil (I used coconut oil)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • Pinch of cloves
  • Pinch of salt

Directions

  1. Combine all ingredients in food processor and blend until smooth.
  2. Serve topped with a pure maple syrup drizzle, sprinkle of cinnamon, and chopped pecans on top with Cinnamon Pita Chips! (optional)

Pumpkin Pie Hummus

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