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.



Strawberry Oatmeal Bars

I made these this week for our Bible study luncheon.

They were so good! And since we had a Valentine's Day theme, I thought the strawberry jam went along nicely. Over half the pan was empty by the time we were done... and our group was small that day, about 12-15 people. So that oughta tell you how great these were! Plus, I received several compliments. They're great as dessert, but I think they'd make a cute Valentine's Day breakfast treat.

Strawberry Oatmeal Bars

(Recipe by Ree Drummond)

(I'm sure she'd do a much better job of photographing them, but unfortunately, she didn't. So you're left with my sad depiction...)

Ingredients

• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• One 10 to 12-ounce jar strawberry preserves

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares. Makes 24 bars.

Swoon Pies

I saw these in the most recent issue of Southern Living and had to try them.

We were invited to a ProBowl party last night and were asked to bring a dessert. I figured it was a perfect excuse to make them. Unfortunately, both my husband and little man got sick, so we had to miss out. Consequently, I'm left with a ton of these things (I made a double batch).

This recipe is one of those that's not hard to make, there are just several steps. But if you do give them a go, I promise you won't regret it. It's like eating a s'more in the form of a whoopie pie!

Swoon Pies

(Recipe by Southern Living)

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Ingredients

1/2 teaspoon baking powder

 1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup graham cracker crumbs

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 (8-oz.) container sour cream

Parchment paper

Marshmallow Filling

1 (12-oz.) package semisweet chocolate morsels

2 teaspoons shortening

Toppings: chopped roasted salted pecans, chopped crystallized ginger, sea salt

Directions

Preheat oven to 350°. Sift together flour and next 3 ingredients in a medium bowl; stir in graham cracker crumbs.
Beat butter and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until fluffy. Add egg and vanilla, beating until blended.
Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
Drop batter by rounded tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Bake, in batches, at 350° for 13 to 15 minutes or until set and bottoms are golden brown. Remove cookies (on parchment paper) to wire racks, and cool completely (about 30 minutes).

Turn 12 cookies over, bottom sides up.
Spread each with 1 heaping tablespoonful Marshmallow Filling. Top with remaining 12 cookies, bottom sides down, and press gently to spread filling to edges. Freeze on a parchment paper-lined baking sheet 30 minutes or until filling is set.

Pour water to depth of 1 inch in a medium saucepan over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and shortening in a medium-size heatproof bowl over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat, and let cool 10 minutes. Meanwhile, remove cookies from freezer, and let stand 10 minutes.

Dip half of each cookie sandwich into melted chocolate mixture. Place on parchment paper-lined baking sheet. Sprinkle with desired toppings, and freeze 10 minutes or until chocolate is set.
Makes 1 dozen whoopie pies.

Marshmallow Filling

Ingredients

• 1/2 cup butter, softened
• 1 cup sifted powdered sugar
• 1 cup marshmallow creme
• 1/2 teaspoon vanilla extract

Directions

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add remaining ingredients, beating until well blended.

TRY THIS TWIST!
Full Swoon Pies: Increase semisweet chocolate morsels to 1 (16-oz.) package and shortening to 3 tsp. Prepare recipe as directed, dipping cookie sandwiches completely in chocolate mixture. (Use a fork to easily remove sandwiches from chocolate.)

Note:
Cookie sandwiches may be covered with plastic wrap and stored in refrigerator up to 24 hours.

Five-Layer Bars

These things are absolutely sinful.

I'm not even a fan of coconut, normally, but I've loved them ever since I was a kid. My mom used to make them for class parties at school, and they were always a hit. Kind of surprising since they have so many ingredients most kids wouldn't usually gravitate towards (coconut and nuts).

They're super easy to throw together too.

Enjoy!

Five-Layer Bars

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Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 stick salted butter, melted
• 1/2 cup chopped pecans
• 1 cup butterscotch chips
• 1 cup semisweet chocolate chips
• 1 cup shredded coconut
• 1 14-ounce can sweetened condensed milk

Directions

Preheat the oven to 350. Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-by-13-inch baking dish. Sprinkle pecans, chips and coconut on top. Pour the sweetened condensed milk over the mixture and bake for 30 minutes. Cool completely and cut into bars.

Th

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)

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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!!

Peanut Butter Nutella Cookies

Got a last minute cookie swap?
Try these.
I mean, come on. Peanut butter AND nutella??
There's nothing I can say to add to the wonderfulness. The recipe speaks for itself. :)

Peanut Butter Nutella Cookies

(Recipe by Erica,

Adapted from Delightful Bitefuls)

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Ingredients

• 1/2 cup unsalted butter, at room temperature
• 3/4 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1/2 tsp vanilla extract
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1-3/4 cups all purpose flour
• 1/4 cup Nutella

Directions

Preheat oven to 350 degrees.

In the bowl of an electric mixer, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.

Add in the egg and vanilla and beat until well combined.

In a separate bowl, whisk together flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.

Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough.

Chill the dough in the fridge for 15 minutes and then roll small balls by hand.

Place about an inch apart on a parchment paper-lined cookie sheet and use a fork to press down the balls slightly.

Bake until the edges are lightly browned, about 8-10 minutes.

Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

Healthy Blueberry Muffins

Lately, I've been having a hard time getting my little guy to eat anything healthy.

He caught a cold last week, and every time this happens, all he agrees to eat is bread. Chips, muffins, toast, etc. No fruit, no veggies. So when this happens, I do my best to work with his taste buds.

That's when I found this recipe. I altered it a little bit, just to help the texture and taste a little.
It totally worked.
I made these yesterday, and he's eaten like six of them so far.

Healthy Blueberry Muffins

(Adapted from Jill McKeever)

Ingredients

• 3/4 cups low fat milk
• 1/2 cup natural applesauce
• 1 egg
• 1 Tbsp butter, softened
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 3/4 cup sugar (thinking I may substitute some of this with honey next time...)
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup fresh or frozen blueberries (if you don't have any blueberries, you can always use raisins instead. still healthy, but much cheaper, especially in the cold months)

Directions
Preheat oven 400ºF degrees. Spray muffin pan with non-stick cooking spray or use cupcake liners.
Blend milk, applesauce, egg, and butter in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center and pour wet ingredients into the well. Stir just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Immediately remove from pan.
Makes 12 muffins.

Special Touch:
Mix 1/4 cup granulated sugar, 1/3 cup light brown sugar, 1 tsp cinnamon, and 2 Tbsp butter together. Sprinkle over muffins about halfway through baking for a crunchy, sugary topping.

Pumpkin Cream Cheese Bread

I know, I've been a bit MIA lately. You can see what we've been up to here.

Now, on to the recipe.

This stuff was so, so good. And it helps that it's super easy. I made this for a family recently, and from what I hear, it was a hit. The cream cheese just makes it a tad more decadent.

This recipe is definitely a keeper!

Pumpkin Cream Cheese Bread

(Original recipe by NancyCreative)

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Ingredients

FILLING:

• 1 package (8 ounce) cream cheese, softened
• 1/2 to 3/4 cup sugar (depending on how sweet you want the filling to be)
• 1 Tablespoon all-purpose flour
• 1 large egg
• 1/2 teaspoon vanilla extract

BREAD:

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 to 1 1/4 cup(s) pumpkin puree, canned or homemade
• 1/2 cup canola oil
• 2 large eggs
• 1 1/2 cups sugar
• 1 cup chopped pecans or walnuts

CINNAMON GLAZE:

• 1 cup powdered sugar
• 2 to 2 1/2 Tablespoons half & half
• 1/2 to 1 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts for garnish

Directions

Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.

*

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.

*

Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy. Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.

Chocolate Delight

This dessert goes by many names in my family.

The original is "Butterscotch Delight", since it's usually made with butterscotch pudding. But we use chocolate, because... well... chocolate makes everything better.

My mom likes to call it "chocolate yum-yum".

So feel free to give it whatever name you feel is deserves.

Me? I think I'd like to name it "chocolate heaven". Because really, it's like heaven with every bite.

I'd like to say the crust is the best part, but I don't want to diminish the loveliness of the chocolate layer. Or the cream cheese layer. Okay, really, the whole thing is perfect. Plus, it's incredibly easy and is always the first dessert to go when I take it to a party.

Do yourself a favor and give it a whirl. You can thank me later.

Chocolate Delight

(no idea who originally came up with it... it's one of those that's been passed down over the years)

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Ingredients

• 1 cup flour
• 1/2 cup pecans, chopped finely
• 1/2 cup butter, melted
• 1 (8 oz) block of cream cheese, softened
• 1 cup powdered sugar
• 1/2 of an 8 oz container of Cool Whip (thawed).
• 1 large box (5.9 oz) instant chocolate pudding (you can substitute banana, pistachio, coconut, or butterscotch).

Directions

 

Preheat oven to 350 degrees.

Combine flour, pecans, and butter and press evenly into a 9X13 pan. Bake at 350 degrees for 15 minutes. Cool completely.

Mix cream cheese and powdered sugar with an electric mixer until light and fluffy. Fold in whipped cream. Spread over pecan shortbread crust and store in the fridge while you make the next layer.

Make pudding according to package directions. Pour over cream cheese layer.

Spread remaining half of Cool Whip over the pudding layer. Garnish with chocolate shavings if desired. Store in fridge.

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)

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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)

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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.

Sweet Potato Mini-Muffins

I made these over the weekend with my little guy. I had some sweet potato left over from dinner the night before, and I hate wasting food (especially healthy food!).

As a baby, Noah looooooved sweet potatoes. His hands started turning orange, he ate so many. But since starting solids, he eventually lost that love. But I swear, as soon as he stopped eating so many of them, he started getting more colds and ear infections.

I wanted to find a way to incorporate them back into his diet. But since he wasn't interested in eating them normally, I had to get a little creative. I found this recipe, and I'm SO happy with it.

As soon as they were done, Noah ate FIVE of them.

And he has no idea how healthy they are. Next time, I might try to replace some of the oil with applesauce. They have an oatmeal-cookie-like flavor, so I think the applesauce would work great.

Sweet Potato Mini-Muffins

(Original recipe by Catherine @ weelicious.com)

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Ingredients

• 1 Cup All Purpose Flour
• 1 Cup Old Fashioned Oats
• 1/3 Cup Brown Sugar
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 Tsp Cinnamon
• 2 Large Eggs, whisked
• 1 Cup Sweet Potato Puree, cooked*
• 1/2 Cup Milk
• 1/4 Cup Canola or Vegetable Oil
• 1 Tsp Vanilla Extract

Directions

Preheat oven to 350 F. Place the first 7 ingredients in a bowl and whisk to combine. In a separate bowl whisk the remaining ingredients.
Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
Place 1 tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes.
 Serve. (Makes 30 Mini Muffins)

* To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth.
** You can place muffins in labeled freezer bags and freeze for up to 3 months.

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)

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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)

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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)

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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)

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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? :)

Chocolate and Peanut Butter Filled Crescent Rolls

It was just too perfect.

Peanut butter? Check.

Chocolate chips? Check.

Refrigerated Crescent Rolls? Double Check.

It was all there, just waiting on me to find this recipe.

This was seriously the easiest dessert I've ever made. Easier than a cake-in-a-box.

If you have little ones or are just in desperate need for a good sweet fix?

This is your new go-to recipe.

Chocolate & Peanut Butter Filled Crescent Rolls

(Original recipe by Cathy

Adapted by Pam)

via

Ingredients

1 tube of crescent rolls

Peanut butter

Semi sweet chocolate chips

Directions
Preheat the oven to 375 degrees. Place the unrolled crescent rolls onto an ungreased cookie sheet (I used my silpat mat). Spread a layer of peanut butter on each triangle; top with chocolate chips.
Roll from the bottom of the triangle to the point. Place in the oven and bake for 10-11 minutes or until golden brown. Remove from the oven and serve while hot.

Monkey Muffins

My little guy turned 2 earlier this month, but we didn't get around to throwing his "friend party" (because we have a bajillion family parties) until last night. It was a blast, and I'll be doing a whole post about it soon on my regular family blog. He absolutely adores Curious George, so the party theme was obviously easy to put together. What I love is figuring out fun foods to go along with parties.

You already know I love me some pioneer woman (did you see her Food Network debut this weekend?! She's so cute). So when I saw these on her cooking site, I knew they'd be perfect.

And they were.

They were a TOTAL hit. Everyone kept saying how incredible these tasted. One guest didn't realize I had made them. She thought I'd bought them. Yep. She made my night.

Anyways, do yourself a favor and bring these to your next party or bake them as a gift. Or just have a completely sinful weekend and make them for yourself. :)

Monkey Muffins

(Original recipe by Ree Drummond) 

via

Ingredients



Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)

Butter

Sugar

Ground Cinnamon

Sweetened, Condensed Milk

Directions
Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.
Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.
Scoop out with a spoon and serve to hungry humans.

Yield: 12 servings

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.