September 01, 2014

Pumpkin-Spice Latte Cookies for Secret Recipe Club

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This month for the Secret Recipe Club I found these Pumpkin-Spice Latte Cookies along with a gold mine of other goodies!  Read on to find out who's blog I had this month!
Pumpkin Spice Latte Cookies #cookies #pumpkin #coffee
I love my PSL (Pumpkin Spice Latte) and when I saw these cookies on Jessie's blog Jessie Weaver, The Vanderbilt Wife, my mind was immediately made up.  Who can't resist a soft pumpkin cookie with a fudgy like topping?  Not me!  I made these up last Sunday and after we consumed a couple I put them in my freezer.  We will have family visiting soon and I will be sharing these with them!
Pumpkin Spice Latte Cookies #cookies #pumpkin #coffee
I did make a few changes (sorry Jessie's hubby!) and added some nutmeg, browned my butter for the frosting, then sprinkled a little more freshly grated nutmeg on top of the cookies.  Growing up I was not a nutmeg fan, but now I can't think of a pumpkin cookie without adding some freshly ground nutmeg!

I really enjoyed having Jessie's blog this month.  I've followed her for quite some time now and she has some great recipes out there as well as some great stories to go along.  I love how she says her family recipes are "someone's family recipe".  ;)  Be sure to hop over and check out everything she has to share!


Pumpkin-Spice Latte Cookies

adapted from Jessieweaver. net
Published 09/01/2014
Pumpkin-Spice Latte Cookies

Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla
      Frosting:
  • 3 tablespoons butter
  • 1/4 cup milk (I use almond)
  • 1/2 cup brown sugar
  • 2 teaspoons instant coffee granules
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon heavy cream

Instructions

  1. Sift flour through salt together. In separate bowl, cream together sugar and butter. Add pumpkin puree, egg, and vanilla. Mix together well.
  2. Add dry ingredients to pumpkin mixture and stir until incorporated.
  3. Drop by tablespoons on parchment lined cookie sheet. Bake 14 minutes at 350. Cookie will spring back when lightly touched.
  4. Transfer to cookie racks and cool.
  5. To make frosting: Melt butter in saucepan and cook just until butter begins to brown. Add coffee granules, milk, brown sugar and bring to a slow boil. Cook for 2 minutes. Remove from heat and let cool completely.
  6. When cooled, stir in powdered sugar, vanilla, and heavy cream. Spoon over cooled cookies and sprinkle with freshly grated nutmeg.
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 14 mins.
Total time: 24 mins.
Tags: pumpkin, spice, coffee, brown sugar, cookies, baking, fall recipes

An InLinkz Link-up   

August 31, 2014

BLT Bites #SundaySupper

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Today's Sunday Supper theme is Tantalizing Trays and a perfect end of summer treat to share for this theme would be these BLT Bites!
BLT Bites #SundaySupper #bacon #appetizer #tantalizingtray

This week's Sunday Supper Event is being hosted by Conni of The Foodie Army Wife

Bacon.  Who does not love it?  While there is no lettuce in these bites, the fresh parsley added to the mixture does a great job of adding to the flavor of these tiny bites bursting with bacony flavor!   I also added some chipotle to the mix as I love a little heat with my sweet.  These tomatoes gave a perfect pop of bacony taste with the sweetness of the tomato kickin' with that chipotle heat!  What a great recipe this turned out to be and a perfect Tantalizing Tray appy that you won't be able to stop popping into your mouth!  I made these to take to a friends housewarming party and not a single one of them was left over.

BLT Bites #SundaySupper #bacon #appetizer

Appetizers, or "Tanatlizing Trays" are my favorite way of eating!  It is always my preference to go to a party where you can mingle and have a little taste of this or that.  Tiny bites weren't such the rage in my younger days, but if they were I would like to think that my Nanny would have been a fan of the rage.  One of the things my Nanny always would say (especially when it came to dessert!) would be "I'll just have a little taste of each please".  Loved her immensely.  Still do even though she is no longer physically in our presence. I want to be just like Nanny in every way, and fortunately, because of genetics, I dare say I am darn close! 
BLT Bites #appetizer #tantalizingtray #SundaySupper

How about you?  Do you like small bites, tantalizing trays?  Do you like to have a little taste of each item on the table?  What are your favorite bites?

Be sure to check out the recipe for these delicious BLT Bites and then continue on to see what other Tantalizing Trays have been brought to #SundaySupper!


BLT Bites

adapted from Taste of Home
Published 08/31/2014
BLT Bites

Ingredients

  • 20 cherry tomatoes
  • 4 slices thick cut bacon, cooked until crisp and crumbled
  • 1/2 cup mayonnaise
  • 1 tablespoon finely chopped green onion
  • 4 tablespoons freshly grated parmesan cheese
  • 1 tablesoppon finely chopped fresh parsley
  • 1/2 teaspoon chipotle chili powder

Instructions

  1. Cut a thin slice off the tomato top. Scoop out pulp and seeds. I used my tiny dessert spoon handle, worked perfectly!
  2. Slice a very thin slice off bottom of tomato so tomato will stand still on platter and invert tomato over paper towel to drain.
  3. In a small bowl, mix the mayonnaise, parmesan cheese, bacon, parsley and chipotle chili powder.
  4. Spoon cheese filling into tomatoes. Chill until serving.
  5. Garnish with sprinkles of parsley or green onion tops.
Prep Time: 00 hrs. 30 mins plus chilling time

Tags: appetizer, tantalizing tray, #SundaySupper, tomato, bacon, cheese, small plate

Savory Bites:
Sweet Treats:

August 27, 2014

Vietnamese Caramel Chicken with Baby Bok Choy

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Vietnamese Caramel Chicken #asian #betterthantakeout #chicken
I love making food that is better than take out at home!  I also love it when it is quick and easy and delicious. That is exactly what this recipe was.  Grumpy never complains when he knows I'm making a recipe that might be something we could take out.  His favorite ever recipe that is better than take out is the Honey Walnut Shrimp recipe I make.  He happened to be looking at my photos with me recently and told me that I needed to redo them for the Honey Walnut Shrimp.  I kind of agree, but I also think it is his way to get me to make that recipe again!  
Vietnamese Caramel Chicken #asian #betterthantakeout #chicken
This recipe totally caught my eye in the most recent Cooking Light Magazine.  While it was a great recipe, the instructions were incomplete!  That is sad when it happens, however, fortunate for me, I cook often enough to realize what was needed.  The original recipe calls for 1/2 cup chicken broth, divided and then it does not tell you what to do with the remaining broth.  I decided it was to use some cornstarch to thicken up the sauce some as the sauce was very runny.  I included this in my instructions to the recipe. 

This was absolutely delicious with the steamed baby bok choy.  You could also serve this atop of jasmine rice.  I did leave the rice out just because of the carbs and we were satisfied enough!  To steam the bok choy, I just halfed them, rinsed them, and put them in my tupperware steamer in the microwave for 2 minutes.  Came out perfect!  


Vietnamese Caramel Chicken

Published 08/27/2014
Vietnamese Caramel Chicken

Ingredients

  • 4 teaspoons canola oil
  • 1-1/2 pounds boneless skinless chicken breast, cut into small 1
  • 1 Tablespoon fresh minced ginger
  • 3 garlic cloves, minced
  • 1 large shallot, chopped
  • 1/2 cup chicken stock, divided
  • 1-1/2 tablespoons Splenda Brown Sugar Blend (or 3 tablespoons regular sugar)
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon cornstarch

Instructions

  1. In large skillet, heat canola oil until hot. Add chicken and cook 2 minutes, turning chicken to cook on all sides.
  2. Add ginger, garlic, and shallots to chicken and continue to cook another minute, stirring frequently.
  3. In a 1 cup measuring cup, combine 1/4 cup of chicken stock, fish sauce, Splenda Brown Sugar, lime juice, salt, and peppers.
  4. Add liquid to pan and cook one minute. Reduce heat to medium low and cook until sauce reduced and starts to thicken.
  5. Stir together remaining 1/4 cup chicken stock and cornstarch. Add chicken and cook, stirring constantly, until sauce thickens.
  6. Serve with steamed baby bok choy.
Yield: 4 servings
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 15 mins.
Total time: 30 mins.

Nutrition


  • Calories: 306
  • Fat: 11.8
  • Totalcarbs: 15
  • Dietaryfiber: 1

Tags: chicken, asian, vietnamese, caramel, stir-fry, cooking light, recipe review

August 25, 2014

Pina Colada Smoothie

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Pina Colada Smoothie #pineapple #coconut #beverage
Even though the the air is just a little more chilly in the evening, making it feel like fall is getting closer, it still gets warm enough during the day for me to feel like I need something icy. One of our favorite indulging adult beverages is the Pina Colada. We feel in love this this frozen creamy tropical conction on the first cruise we took.
Pina Colada Smoothie #pineapple #coconut #beverage
Last Sunday morning I was in one of those moods for a creamy tropical smoothie.  Something with pineapple and coconut and icy.  I happened across a recipe in the recent Cooking Light magazine for a smoothie that was going to fit the bill.  I adjusted the recipe a little to make it sugar free and enjoyed this with Grumpy for breakfast!

The greek yogurt and light coconut milk give this smoothie a really nice creaminess that makes you feel like your actually drinking a shake for breakfast.  
We definitely found a keeper for a smoothie fix.  It isn't often I can get Grumpy to share a smoothie with me so I usually have to adapt the recipes for just one person.  From now on, if I'm feeling like a smoothie I can pretty much bet Grumpy would be willing to have one with me.  While it's not the sweet adult drink we had on our cruise, it is definitely a tasty healthy version that can be a good substitue when the craving hits!


Pina Colada Smoothie

slightly adapted from Cooking Light
Published 08/25/2014
Pina Colada Smoothie
Creamy and tangy yogurt blended with unsweetened coconut and light coconut milk produces a creamy drink reminicent of a milkshake!

Ingredients

  • 1/2 cup fat free greek yogurt
  • 1/2 cup light coconut milk
  • 2 tablespoons unsweetened coconut flakes
  • 1/2 cup frozen pineapple pieces
  • 4 packets of splenda (or substitute 2 tablespoons agave syrup)
  • 1 cup ice

Instructions

  • Blend yogurt, coconut milk, coconut flakes and pineapple pieces in blender until smooth and creamy. Add Splenda and ice. Blend until icy. Serve with garnish of pineapple and marachino cherry
Yield: 2 beverages
Prep Time: 00 hrs. 05 mins.
Total time: 5 mins.
Tags: smoothie, greek yogurt, pineapple, coconut, breakfast, snack, beverage, sugar free, healthy eating


August 23, 2014

Black Forest Ice Cream Shots #IceCreamWeek

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Today, the final day of Ice Cream Week, I am bringing you a tasty small plate - 
Black Forest Ice Cream Shots!

"Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!"
These ice cream shots are my attempt of having my cake and eating it too while not busting open the zipper on my pants!  These are the perfect happy ending to your meal, take very little time to put together, and is just enough to satisfy that need for something sweet after your meal without making you overstuffed.  Of course that is provided you only eat one and not all six!

For the cherries I used the Trader Joe's Dark Morello Cherries in light syrup.  I loved these, they were slightly tart, not too sweet, and perfect to use in contrast with the sweet chocolate brownie.  For the whipped cream I used a pressurized canned whipped cream.  I highly suggest you try this treat if your looking to impress some guests.  They will think your cool and elegant :)

By the way, when we ate these, we used the tiny spoons.  Just picture Grumpy, dainty dessert with tiny spoon. Kind of a funny thought eh?


Black Forest Ice Cream Shots

Black Forest Ice Cream Shots

Ingredients

  • 1 store bought brownie, frosted (or make your own)
  • chocolate ice cream
  • canned cherries
  • whipped cream
  • semi sweet chocolate bar

Instructions

  1. Cut your brownie into 6 equal pieces. Place in bottom of shot glass.
  2. Scoop 3 cherries from the jar and place on top of the brownie. Then scoop 1 tablespoon of the cherry juice and pour over top.
  3. Scoop 1 tablespoon of chocolate ice cream into the shot glass. Feel free to use a little more if you have room . I packed my ice cream down some and probably ended up with a little more than a tablespoon.
  4. At this point you can place your shots in the freezer until ready to serve.
  5. When ready to serve, remove from freezer, top with whipped cream, an extra cherry, and some grated semi sweet chocolate. Serve to your happy guests :)
Yield: 6 ice cream shots
Prep Time: 00 hrs. 10 mins.
Total time: 10 mins.
Tags: chocolate, cherries, Brownies, #IceCreamWeek, ice cream, Small plates,

Now for the giveaway!

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing andQuarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
Here’s what is up for grabs, One Winner Takes All:
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of  the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel

Be sure to visit all of today's Ice Cream Week Participants:
Ice Cream Cake by Cravings of a Lunatic
Coffee and Donut Sundae by The Girl in the Little Red Kitchen
Pinot Noir Ice Cream by The Redhead Baker
Triple Peach Ice Cream by Cookistry
Root Beer Float by My Catholic Kitchen
Black Forest Ice Cream Shots by The Life and Loves of Grumpy's Honeybunch
Ice Cream Sundae with Homemade Hot Fudge by Hezzi-D's Books and Cooks
Key Lime Pie Milkshake by Love and Confections
Caramel Toffee Apple Parfaits by Farm Fresh Feasts
Orange Creamsicle Float by Noshing with the Nolands

a Rafflecopter giveaway
We would like to thank you all our readers for joining in the indulgence this week. Ice cream is always best eaten with friends.

Kim and Susan would like to thank all the participants and sponsors for joining in the fun. It's take a village to make this much ice cream!

See you all next year for Ice Cream Week 2015. Be sure to stay tuned for news about Cookie Week in November and Christmas Week in December. Susan and Kim are always up for fun and food. Chow!
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