Valentine's Day Round-Up

I honestly couldn't decide what to post for today.

There are just way too many cute and yummy Valentine's Day treats out there!

So instead of focusing on one recipe, I thought I'd do a round-up of a bunch of fun recipe ideas!

Just click the link on the recipe you want to try out.

Nutella Stuffed Pastry Hearts

Chocolate Treasure Box

(it's not as difficult as it looks... promise!)

I'm making a variation of these for my little guy's V-day gift.

Aren't they cute?

Chocolate Heart Peanut Butter Cookies

 Hope everyone has a LOVE-ly Valentine's Day!!

xoxo.



Christmas Popcorn

I made this twice in the last week (one was a "test" batch, the next for our Christmas party). It's SO easy and people went crazy over it. Even if you're not having a party, don't let that stop you. Pop in a Christmas movie, put on some pj's, and spend about 5 minutes putting this together.

Perfect Christmas snack. It also makes a great gift!

Christmas Popcorn

(Recipe by Tiffany)

via

Ingredients

• 1 bag popped popcorn (get the non-buttered kind. otherwise, it gets all mushy)
• 1/2 - 3/4 cup white chocolate morsels, melted
• dash of salt
• colored sprinkles

Directions

Pop popcorn. Microwave white chocolate morsels for 30 seconds at a time, stirring after each time, until melted. In a large bowl, combine popcorn and white chocolate until all of the popcorn has been coated. Spread on a large cookie sheet and sprinkle the sprinkles and a little salt on the popcorn. Wait until chocolate has hardened and enjoy!!

Chocolate Pecan Pie

I made this for the first family Thanksgiving held at our house a couple of years ago.

It's just like a traditional pecan pie... just kicked up a notch. ;)

And no lie, the entire thing was gone in 15 minutes. My niece even mentioned that she'd never had pecan pie before and loved this version. So there ya have it.

Chocolate Pecan Pie

(Original recipe by me... inspired by several different recipes)

via

Ingredients

• 1 (9-inch) unbaked pie shell
• 1 1/2 cups pecan halves
• 3 large eggs, beaten
• 3 tablespoons butter, melted
• 1/2 cup dark corn syrup
• 1 cup sugar
• 4 ounces semisweet chocolate chips

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, and the chocolate. Stir until all ingredients are combined. Stir in pecans. Pour mixture into the pie shell and place on a heavy-duty cookie sheet.

Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 35-40 minutes or until pie is set. Remove from oven and cool on a wire rack.
Cool before serving.

Pumpkin Crunch

I've seen several ways to make this, however none of them have ever beaten my MamMaw's version.

I've written before about how my grandmother was head of the local Women's Auxiliary of Homebuilders Association, and the ladies compiled a cookbook the year that I was born.

There are recipes from several women, including my mom and grandmother, that I knew personally, and this book has become one of my most trusted sources when cooking. They weren't famous chefs, but before Paula Deen became the national spokeswoman for butter, they were the ones adding "just a little bit more" to every dish.

Anyway, this yummy dessert comes from this cookbook.

It's super easy and definitely great for any holiday gathering.

Pumpkin Crunch

(Recipe by Virginia Williams)

via

Ingredients

• 1 large can pumpkin
• 1 large can evaporated milk
• 1 cup granulated sugar
• 3 large eggs
• 1/2 tsp cinnamon
• 1 box yellow cake mix
• 1 cup chopped nuts
• 2 sticks butter, melted and cooled (you don't want it so hot that it'll start cooking the eggs... gross!)

Frosting:

• 1 (8 oz) pkg cream cheese
• 3/4 cup Cool Whip
• 1/2 cup powdered sugar

Directions

Preheat oven to 350 degrees. Line 9x13x2 inch pan with waxed paper. Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together and pour into pan. Pour 1 box yellow cake mix, dry, over pumpkin mixture. Pat nuts onto cake mix. Spoon melted and cooled butter over nuts evenly. Bake at 350 for 50-60 minutes. Invert and peel off waxed paper. Mix frosting ingredients together. Frost and refrigerate.

Witches Hats Cookies

These are a great Halloween classic, and they're so easy to make.

This comes straight out of one of my favorite Betty Crocker recipe books.

Get the kids involved and celebrate together!

Happy Halloween!!

Witches Hats Cookies

(Original recipe by Betty Crocker)

via

Ingredients

• 32 Hershey's® Kisses® brand milk chocolates, unwrapped   
• 1 package (11 1/2 ounces) fudge-striped shortbread cookies (32)
• 1 tube (4.25 ounces) orange or red decorating icing

Directions

Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing. Pipe decorating icing around base of milk chocolate candy.

Tips: Place a scoop of vanilla ice cream in a shallow bowl. Make a face with miniature chocolate chips and decorator candies; top with a Witches' Hat. Quick, eat the witch before she melts!

You can use any 1 1/2- to 2 1/2-inch chocolate or chocolate-covered cookies instead of the shortbread cookies.

Yields 32 cookies.

                                                                                                                                                                                           

                                                                                               

Pumpkin Cookies with Caramel Frosting

Me and my little man made these tonight, and oh my goodness, are they heavenly.

I'm definitely going to have to watch myself with these. Maybe give a few away or something, so I'm not tempted to eat them all. The cookie alone is good... nothing too special, just a fluffy pumpkin cookie. But with the frosting?? To die for.

Pumpkin Cookies with Caramel Frosting

(Original recipe by Peggy Ackerman,

Adapted by Danelle)

via

Ingredients

Cookies:

• 1 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Frosting:

• 3 tablespoons butter
• 1/4 cup heavy cream
• 1 cup confectioners' sugar
• 1 teaspoon vanilla
• 1/2 cup packed brown sugar
• Pinch of salt

Directions

 

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well. Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner's sugar. Spread frosting over cooled cookies.

Tip: The cookies don't flatten when baking, so while they're cooling, try flattening down the top a little. This way the frosting doesn't just roll off. :)





Layered Pumpkin-Chocolate Cheesecake Bars

I was a tad busy over the weekend. My family went to the beach (which you can read about here), so I didn't do a whole lot of recipe testing. However, my mom and I did plenty of recipe swapping. We both read cookbooks and cooking magazines like it's the latest issue of People. Before I even sat down, she was already telling me which pages to turn to, because I had to look at such-and-such recipe.

I know. We're so cool.

Anyway, yesterday I had to bring a finger food dessert to church for our women's Bible study. I kept going back and forth on a few recipes before I finally settled on this one. And I'm SO glad I did.

I cut these into about 24-36 small bars, and I kid you not, within 5 minutes? They were gone.

I had saved a couple at home for the hubs to try.

When I got home, he told me that I need to make more, that they were so incredibly good. He has officially requested I make them for Thanksgiving.

The recipe itself is really simple, so don't let all of the little steps intimidate you. Because it's a layer bar, the steps are necessary. But each one is super easy. Also, most of the ingredients are things you would normally keep in your pantry. So no extra shopping for random ingredients you'll never use again!

Layered Pumpkin-Chocolate Cheesecake Bars

(Original recipe by BHG)

via

Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

—–

• 2 8-ounce packages cream cheese, softened
• 1-3/4 cups sugar
• 3 eggs
• 1 cup canned pumpkin
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

—–

• 6 ounces semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
• 2 tablespoons butter

—–

• 1-1/4 cups sour cream
• 1/4 cup sugar

—–

 

Garnish: pinch of pumpkin pie spice + chocolate curls or chocolate shavings

 

 

Directions

1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.

2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.

3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.

4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.
5
. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or chocolate curls. Makes 24 to 36 bars.

*Test Kitchen Tip: To make triangle-shape bars, cut the cookies crosswise into four strips. Then cut each strip into five triangles (you’ll end up with two half-triangles from the ends of each strip).
To Make Ahead: Bake and chill cookies as directed; cut into bars. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze.



Pumpkin Chocolate Chip Cookies

Anyone else's blog feed blowing up with pumpkin recipes?

Then it's official; Fall is here.

I'll try not to over do it on the pumpkin, since it's all over the food blog world right now. But I had to share these with you. I made them this past week, as part of my "Fall bucket list", and they are SO good.

One reviewer mentioned that they're only 97 calories per cookie. I don't know how accurate that is, but it sounds good to me! Who needs fact checking? I'm good with living in ignorance if it means I get to have just one more!

Pumpkin Chocolate Chip Cookies

(Original recipe by George Duran)

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) milk chocolate chips (the recipe actually says not to use semi-sweet, but I think any kind of chocolate chip would do... even white chocolate! Yum...)
• Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Yields 60 cookies (umm... yeeeeah. I didn't get 60 cookies, but I have a problem with sizing my cookies. So it's probably me, not the recipe).

Pumpkin Spice Latte

Yes, you read that correctly.

I made my own pumpkin spice latte at HOME for a fraction of the ridiculous Starbucks price. All I can say is thank the Lord for Pinterest. Which is where I found this.

My husband, who actually doesn't even drink coffee, was the one who first told me about the pumpkin spice blend at Starbucks. He'd been studying for school at a local bookstore where the coffee place is attached. He got one of the frappacinos and loved it. He proceeded to take me next time and make me get one. I took one sip, looked at him, and said, "You know there's coffee in this, right?"

His response? "No there's not!"

Anyways.

Every time Fall comes around, I now must have at least one before the season is over. But $5 for a drink?? Next they'll be asking for my firstborn son.

I've tried homemade drinks before... lattes, frappacinos, etc... but they never quite match the taste I'm used to. Darn that Starbucks for being so genius. So when I saw this recipe, I have to admit, I was reluctant. I'd been burned too many times in the past.

However, this one? Does NOT disappoint.

It's also vegan-friendly, if that's your thing.

It literally took me about 5 minutes to whip up, so don't worry. No jumping through hoops. You could even do this before you leave for work in the morning.

You can thank me later.

Happy Fall Y'all!!

Pumpkin Spice Latte

(Original recipe by Averie)

via

Ingredients

• fresh coffee
• 1 c milk (I used skim to cut on fat/calories, but you can also use almond milk or half and half or rice milk)
• 1/4 heaping cup pumpkin puree (more if you really love pumpkin)
• 2 tsp pumpkin pie spice blend
• 1 tsp cinnamon
• 1 tsp vanilla extract
• sweetener of choice, to taste (I used about 2 tbsp brown sugar, but you could use a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)
• Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste

Directions

Combine all ingredients (except coffee) in a small bowl and whisk well by hand or blend all ingredients using a blender.

Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop.

Pour 1 c of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (Optional: Finish by garnishing with real whipped cream/whipped topping such as CoolWhip or TruWhip; and a sprinkle of pumpkin pie spice/cinnamon on top).

The other half of the pumpkin milk mixture is for the refill you know you will want. If you truly don’t want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is. As long as you’re dirtying dishes, why not make a little extra for refills or for later? :)

Red, White, and Blue Trifle

Anyone else hot out there??

Although I personally prefer the cool crispness of Fall, there are a few really fun treats that only seem to come with summer. Beach trips, fireworks, chlorine and sunblock scented kids, and easy summer food. Just throw something on the grill, pull out some popsicles, and you're good to go.

And in the spirit of independence, I thought I'd share a perfect 4th of July dessert which is, of course, incredibly simple. I love trifles not just for the ease of making them, but also for their beautiful presentation.

Red, White, and Blue Trifle

(Original recipe by Paula Deen,

found in the Cooking with Paula Deen July/Aug issue)

Ingredients



1 (16-ounce) container frozen nondairy whipped topping, thawed

1 (8-ounce) package cream cheese, softened

1 (7-ounce) jar marshmallow crème

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1⁄2 cup confectioners’ sugar

4 cups sliced fresh strawberries

1 (18-ounce) jar strawberry jelly, melted and cooled slightly, divided

4 cups fresh blueberries

1 prepared or commercial angel food cake, cut into 1-inch cubes

Garnish: fresh strawberries, blueberries

Directions

In a large bowl, combine whipped topping, cream cheese, marshmallow crème, lemon zest, and lemon juice. Beat at medium speed with an electric mixer until smooth. Gradually add confectioners’ sugar, beating until combined.

In a medium bowl, combine strawberries with half of jelly. In a separate bowl, combine blueberries with remaining jelly. To assemble, layer about half of cream mixture in the bottom of a trifle bowl. Top cream mixture with half of cake cubes and all of blueberries in jelly. Top with remaining cream mixture (reserving a little for top), remaining cake, and all strawberries in jelly. Garnish with reserved cream mixture, strawberries, and blueberries, if desired.

Makes 12 servings.

Cookie Dough Truffles

Need a fun, inexpensive Christmas gift idea? How about whipping up something yummy in the kitchen instead of schlepping around the mall, hoping inspiration strikes?
These are great for neighbors, coworkers, friends, and secret Santas.

This recipe is (of course) from my lovely Paula Deen. I actually found it in one of her dessert magazines. I made them with my (then) 12 year old little sister, and it was so fun! Easy enough to get your kids involved, and there's no raw egg in this cookie dough... worry free licking!

I found these cute Christmas take-out boxes in Target's dollar section and some mini baking cups for $1.99. I figured these would be cute to dress up the truffles a little and give away. Fyi, it makes a BUNCH, so get plenty of cups.

I included the video in case you wanted to watch how Paula makes it. Otherwise, just go right on ahead and enjoy giving these out.

Cookie Dough Truffles

(photo courtesy of Food Network)

Ingredients

• 1/2 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup semisweet mini chocolate morsels
• 1 cup finely chopped pecans
• 1 1/2 pounds chocolate bark candy coating, melted

Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
Makes 5 dozen truffles.

Holiday Essence

I hope everyone had a fabulous Thanksgiving, full of good times and lots of yummy food.
Ours was awesome. You can read more about it here if you like. :)

And without further ado...

it's officially Christmas time!

So to kick us off, I thought I'd share a recipe that's perfect for getting us in the holiday spirit. The only thing is... you can't eat it.
Growing up, my mom made this every year, and it's incredible. Why spend a ton of money on plug-ins and candles if you can just make a Christmas-y fragrance yourself?? The BEST part is that it lasts at least two weeks.
Give it a try. You won't be disappointed.

Holiday Essence

Ingredients
1 grapefruit peel
2 orange peels
2 lemon peels
1 Tbsp cloves
1 Tbsp allspice
2 cinnamon sticks
water

Directions
Place first 6 ingredients in a crockpot (if you don't have one, use a regular saucepan on the stove). Fill pot with plenty of water and set on low.

Continue to add water as needed, and it'll last up to two weeks (sometimes longer, but the fragrance starts to wear off some). Of course, don't forget to turn off the stove at night if using that method. :) It smells heavenly!

Asparagus

Ok, so yall are going to start thinking I must have the poorest eating habits ever with the recipes I've been dishing out lately. I promise I eat a carrot every once in awhile...
So with all of the high calorie, artery-clogging sides that seem to come along with the holidays, I thought I'd give you at least one that you can feel okay about eating.
My husband isn't a huge fan of asparagus, but I love it. Not the canned kind, though. That's just nasty.

I made this side, however, one night, and he actually ate it without complaining. The first side is by Ina Garten (her show puts me to sleep, and she's kind of an ingredient snob, but her food looks pretty amazing). The second is by the lovable Emeril Lagasse. His is a little more amped up, which is good if you really like rich food. I prefer the basic, only because everything else on the table tends to be really heavy. It's a nice break from all of the richness.
Both recipes yield about 8-10 servings.

Roasted Asparagus

Ingredients

• 2 pounds fresh asparagus
• Good olive oil
• Kosher salt, plus extra for sprinkling
• Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Garlic-Roasted Asparagus



Ingredients

• 2 pounds asparagus, tough ends trimmed, rinsed and patted dry
• Salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced garlic
• 2 teaspoons fresh lemon juice
• 1/4 cup pine nuts
• 3 hard-boiled eggs, sliced
• 1/4 pound prosciutto, thinly sliced

Directions

Preheat the oven to 350 degrees F.
Place asparagus in a baking dish and season with salt and pepper.
Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.

(Photos courtesy of Food Network)