Tuesday, October 29, 2013

Pumpkin Oat Muffins


Almost every single time that I walk into my parents house there is some type of baked good that my mom had made that day. Everyone who knows her knows her for her extraordinary baking skills, her fun up-beat personality, and her amazing parties. She is one of a kind. Just like her baking skills. These muffins are no exception for her amazingness. I actually had to hid them in the laundry room so that my husband and kids would not eat them. So when my baby was sleeping and my boys were at school I sat down and enjoyed every single bite of them! They are the perfect "fall" muffin! 

Pumpkin Oat Muffins

Sift:
2 1/2 cups flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

add:
1/2 cup oats

Set aside.

Combined in a bowl:
1 1/2 cup pumpkin puree
1 cup brown sugar
1 cup white sugar
2/3 c vegetable oil
1/2 cup applesauce
3 eggs
1 teaspoon vanilla

Preheat oven to 375 degrees F. In a large mixing bowl alternate adding wet and dry ingredients until combined. Fill cupcake tins 2/3rds way full.

Streusel:
1/2 cup brown sugar
4 Tablespoons butter,softened
4 Tablespoons oats
4 Tablespoons flour

Combined in a bowl. Add about 1 1/2 Tablespoons of streusel to the top of each cupcake tin. Then bake for 20 minutes.


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Tuesday, October 15, 2013

Caramel Candy Corn Popcorn Balls


The "holiday season" begins in our home in the beginning of October. The holiday parties begin the first week in October and go all the way through the new year. I feel like popcorn is good year around but is taken to a whole new level during the holidays. This popcorn mixture is good just by itself, with m&ms, pecans, almonds, and candy corn for Halloween. And when Kernel Seasons sent me a fun package I knew that their caramel seasoning was the perfect thing for these popcorn balls! Definitely took them to the next level! And speaking of different seasonings...have you ever seen all the varieties Kernel Seasons has to take popcorn {pizza, vegetables, pasta, eggs, oatmeal, and potatoes}to the next level!!! My kids had a blast with all these flavors. And well...my husband and I had a little too much fun too! And now every single time we have popcorn, which happens at least once a week, my boys go to the pantry and pick out a flavor! They are seriously so fun! Perfect for a holiday get-together, a sleep over, or just a movie night in. 

Caramel Candy Corn Popcorn Balls

10 cups popcorn, popped
1 (20 oz) bag of candy corn
1 1/3 cup sugar
1/2 cup Karo syrup
1 cup butter
1 Tablespoon vanilla
1 teaspoon caramel seasoning

Place popcorn in a large bowl and pour candy corn over popcorn. Grab a saucepan and bring sugar, karo, and butter to a boil. Remove from heat and add vanilla and caramel seasoning. Once combined pour mixture over popcorn and candy corn mixture. Mix well. Let sit for about 10 minutes and then enjoy or form into balls.

*If I am giving them away I wrap them individually in siran wrap*

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Monday, October 14, 2013

Crockpot Baked Potato Soup

In my pumpkin cookie recipe last week I mentioned how every October I host bunco at my house. Well this soup was voted the favorite this year. It is interesting how I made 3 different soups: chicken noodle, chili, and baked potato soup. This soup took the leasts amount of time and was gobbled up the quickest! I have had multiple girls ask me for the recipe so I figured it was time to post it on the blog! With the fall season well underway this soup will need to definitely need to be in the rotation. Especially for the busy holiday season. And bonus is that this recipe is also very kid friendly! And when a recipe is both adult and kid friendly is goes up notches and notches in my book!

Crockpot Baked Potato Soup

1 (30 oz) bag of shredded hash browns, frozen
3 (14.5 oz) cans of chicken broth
1 (14.5 oz) can of cream of potato soup
1 medium onion, chopped
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 (8 oz) cream cheese

Garnish:
bacon
green onion, thinly sliced
cheese
sour cream

Place everything (except cream cheese) in crockpot on low for 6 hours. Grab the blender and using a measuring cup fill the blender full of soup. And blend up until smooth. Place back in to crockpot and combine with remaining soup that was left in the crockpot. (This will make the soup creamy but still have some chunks of hash browns that were not blended. Mix well and then add the cream cheese. Let cook for another hour so that the cream cheese can melt (if you don't have a hour cube the cream cheese and stir in until melted) Cook up some bacon, cut up some green onion, and shred some cheese, add a scoop of sour cream and garnish the soup.  Once the cream cheese is all melted place in a bowl and garnish. I served this soup with my favorite knotted rolls.

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Tuesday, October 8, 2013

White Chocolate Macadamia Nut Cookies


I found out about a week ago that my husband loves macadamia nut cookies. I should have known...When we go to Hawaii he eats atleast 5 bags of Macadamia Nuts covered in a variety of stuff! I usually have a handful of them but he usually enjoys the bag by himself in the shade on the beach. While I soak in the sun, reading a magazine, drinking a tropical drink.

But since these cookies have white chocolate in them I ate at least 6 of them in one day and then more then next day and the next. I think I may have ended up eating more then my husband did and I intentionally made them for him.  Looks like I will be making him another batch that he can actually eat this time! 

White Chocolate Macadamia Nut Cookies

1 cube butter, room temperature
1/3 cup sugar
1/2 cup brown sugar
1 egg, room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Roasted Salted Macadamia Nuts, chopped into small pieces
1/2 cup white chocolate chips

Preheat oven to 325 degrees F. Cream butter and sugar together. Add egg, then vanilla and almond extract. Shift together the flour, baking soda, and salt. Slowly add the flour mixture to the creamy mixture. Add macadamia nuts and then fold in white chocolate chips. Bake for 12 minutes or until cookies have barely lost their shine and the edges are getting lightly browned. Let cool on the baking sheet for a few minutes and then transfer to cooling rack.
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Thursday, October 3, 2013

Super Moist Frosted Pumpkin Cookies


I am here to share with you one of my favorite fall recipes. Let me just begin by telling you how much I love Fall/Halloween. Any body that knows me knows of my love for Halloween. I spend days decorating my house. I have my Bunco group over for a special Halloween night and I have my annual couples Halloween party;which is probably one of my favorite nights of the year!

Well now that I have confessed of my love for Halloween its back to the cookies. These cookies have been my favorite for years! They are always at the Bunco night and also make an appearance at the Halloween couples party. These are the perfect cookie to take to any Fall event! They are soft, moist, fluffy, and delicious! Hope you enjoy them as much as I do!


Super Moist Pumpkin Cookies

Cream together:
2 cups sugar
2 cups butter flavored shortening
2 cups pumpkin
2 large eggs

Add:
2 teaspoons vanilla
2 teaspoons nutmeg
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
2 teaspoons ground cloves

Beat in (sifted):
5 cups All-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 teaspoons baking soda

Preheat oven to 350 degrees. Do the steps above then grab a cookie scoop and place (12) cookie dough balls per cookie sheet. Bake for 12 minutes. The cookies will rise alot so once they are done smash down a little with a spatula. Set aside and let cool before frosting. These cookies are perfect freezer cookies! I love frosting half of them and then freezing the rest for another day! (Freeze after they are cooked and then take out of the freezer and frost them.)

Frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
1 lb powdered sugar
1 teaspoon vanilla
1 teaspoon nutmeg

Combine ingredients above and frost cookies once they are cooled.

I also love making the frosting orange to be more festive or I sprinkle a little nutmeg on the top of each cookie!



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Peanut Butter Pumpkin Dog Treat

Yes its officially October! One of my very favorite months of the year. Halloween is my absolute favorite! And when Wayfair contacted me and asked me to be apart of the "Halloween Pet Animal Contest" I thought what a better way to kick of October then with some funny pictures of my childhood dog in Wayfair's halloween costumes. One Sunday night after family dinner all 15 of us browsed through all their animal costumes! We were shocked with how many they had and how amazing the costumes really were. And after we all looked through the list and we had all the kids in on it too we decided on the pirate and snow white. She has already worn both costumes multiple times. Actually almost every single time we are at my parents house my kids want Sassy to put on the costumes!
And what better thing to go along with a dog costume post then a recipe for peanut butter pumpkin dog treats!

Peanut Butter Pumpkin 
Dog Treats


2 cups whole wheat flour
1 cup uncooked-quick oats
1/3 cup pumpkin puree
1/4 cup creamy peanut butter
1 1/4 cups hot water



Preheat oven to 350 degrees F and place a sheet of wax paper on a cookie sheet. Grab the quick oats and put them in your food processor, blender, or my favorite the magic bullet. Ground the oats up finely. In a large bowl mix together all ingredients including the ground up oats. Once all ingredients are mixed together. Take a handful of the whole wheat flour and sprinkle it on countertop and a little on your rolling pin. Place dough on the flour and roll out about 1/4-1/2 inch thick. Grab cookie cutter and cut into the shapes that you would like. (I chose mini halloween shapes to go with the theme) Place on the cookie sheet and bake for 25 minutes. Let cool. And then give to your dog to enjoy!

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