Monday, September 29, 2014

Pumpkin Dark Chocolate Cookies

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Since breaking out the pumpkin puree for the White and Dark Chocolate Pumpkin Cake
I made last week, I can't seem to get enough!
I've been adding pumpkin to my smoothiescupcakes and morning oatmeal too.
I guess it's that time of year :)




















My daughter asked me to bake her some pumpkin cookies and I was happy to fill her
request.  Most of the time I bake pumpkin cookies with cream cheese frosting, but
I thought I would switch things up and use dark chocolate this time.
Good decision.
Pumpkin and dark chocolate are a perfect match!





















I went the easy route and used Ghirardelli Dark Chocolate Melting waters for the
chocolate drizzle.
Drizzling chocolate is fun.
You should try it :)




















Pumpkin Dark Chocolate Cookies

2 C all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 C Dixie Crystal's granulated sugar
3/4 C Dixie Crystal's light brown sugar
1/2 C unsalted butter, at room temperature
1 large egg
1 tsp. pure vanilla extract
1/2 C pumpkin puree
1/2 C dark chocolate chips
Ghirardelli Dark Chocolate Melting Wafers (for drizzle)

Preheat oven to 350 degrees. Line a large baking sheet with a Silpat or parchment paper.
In a medium size mixing bowl, whisk together flour, salt, baking soda and cinnamon; set aside.

In the bowl of a stand mixer, cream butter and sugars.  Add egg, vanilla and pumpkin puree.
Add dry ingredient to wet; mixing just until combined.
Fold in dark chocolate chips.
I like to chill my cookie dough for 15 minutes or so before baking, but that step is optional
and totally up to you.

Using a medium cookie scoop, drop cookie dough onto prepared baking sheet.
Bake 10-12 minutes or until lightly browned.  Cool on wire racks.

Melt dark chocolate wafers according to package instructions.
Using a fork, drizzle melted chocolate over cooled cookies.

Store in an airtight container.
Makes 2 dozen cookies.

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Tuesday, September 23, 2014

White and Dark Chocolate Pumpkin Cake

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Happy Fall!
Time to break out the pumpkin!

When I spotted this recipe a few weeks ago I knew that I wanted it to be my first
pumpkin dessert of the season.
Pumpkin cake with a mixture of white and dark chocolate chips.
I'm in!


The recipe did not disappoint!
The cake is flavorful, moist and delicious.
It's definitely a keeper in my book!




















Serve with whipped cream or a scoop of vanilla ice cream - yum!



















White and Dark Chocolate Pumpkin Pumpkin Cake

3 cups unbleached all-purpose flour (I used King Arthur)
1 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
1 - 15 oz. can pure pumpkin
1 1/2 C canola oil
3/4 C semi-sweet or dark chocolate chips
3/4 C white chocolate chips

Topping:
1/4 C sugar
1/2 tsp. cinnamon
1/4 C semi-sweet and white chocolate chips

Preheat oven to 350 degrees.  Spray 9 x 13 pan with cooking spray.
In a large mixing bowl, whisk together flour, cinnamon and baking soda.
In a small bowl, beat the eggs, sugar, pumpkin and oil.  Add wet ingredients to the dry,
mixing just until combined.  Fold in chocolate chips.
Pour cake mix into prepared pan.

To make topping mix together 1/4 C sugar and 1/2 tsp. cinnamon.
Lightly sprinkle cinnamon sugar over cake.  Top with remaining 1/4 C mix of white
and dark chocolate chips.
Bake for 45 minutes or until toothpick inserted comes out clean.
Cool before serving.


Recipe from Reluctant Entertainer

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Wednesday, September 17, 2014

Eppa SupraFruta Sangria Review

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I've got something new and delicious to share with you all today.
Eppa SupraFruta Sangria!
Have you tried it?


































I was recently given the opportunity to try Eppa SupraFruta Sangria and since it's no
fun to drink alone, I decided to invite my besties over for a little sangria party.

Eppa SupraFruta Sangria is made with real, organic superfruit juices and organically
grown grapes.  It also has nearly twice the antioxidants as regular wine.

I've tried to buy mostly organic fruits and vegetables for my family for about two years
now, so I love the fact that Eppa is made from organic juices and grapes.




















The fruit flavors in Eppa SupraFruta Sangria come from real, organic fruit juices, drawn
from antioxidant rich superfruits including pomegranate, blueberry, Mediterranean
Blood orange and acai.  Eppa is available in both red and wine varieties.
Eppa white is my fave, but most of the girls preferred the Eppa red.




















I have never been too big a fan of bottled sangria.  I prefer to make my own, but
Eppa has changed my mind!  I honestly loved it and my girlfriends did too!






















I set up a DIY Sangria bar with several types of fruit to choose from so everyone could
customize their own glass of sangria.




















I had fun making lots of appetizers for the party.
Mac & Cheese cupcakes go great with sangria!
(Recipe coming soon).





































We had such a fun night sipping Eppa, laughing and catching up.

















I think the bottle caps say it all.
Eppa SupraFruta Sangria was a hit!
























I love spending time with these ladies!
























Eppa SupraFruta Sangria is available at Whole Foods and several other retailers.
Check the Store Locator tab to find Eppa Sangria near you.

Disclosure - I was not compensated for this post.  I received product samples to 
facilitate my review.  As always, all opinions are my own.

Monday, September 15, 2014

Fruit Pizza Cookie Cups

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I love taking a favorite recipe and making it into cute, bite-size desserts.
I've been making fruit pizza forever, but when I needed something sweet to take to
church I decided mini fruit pizza cookie cups were the way to go.






















No cutting or serving spoon needed.
Everyone can just grab a cookie cup or two :)

Use whatever fruit is in season for these delicious bites of sweetness.
I went with strawberries, kiwi and blueberries.
























Fruit Pizza Cookie Cups

Cookie Cups:
3/4 C butter, at room temperature
1 C sugar
1 large egg
2 tsp. vanilla extract
2 C Unbleached all-purpose flour
1 tsp. baking soda
2 tsp. corn starch

Cheesecake filling:
8 oz. cream cheese, at room temperature
2 C confectioners sugar
1 1/2 tsp. coconut rum or vanilla extract
assorted fruit for topping (I used strawberries, kiwi and blueberries)

To make cookie cups coat 2 mini muffin pans with cooking spray.
Preheat oven to 350 degrees.
In the bowl of a stand mixer, cream butter and sugar together until light
and fluffy (about 5 minutes). Add the egg and vanilla and beat until well combined.
Add the flour, baking soda and corn starch, mixing just until combined.
Using a small cookie scoop (1 tablespoon) drop dough into each cup of your mini muffin
pans. Bake for about 8 minutes.  Once cookie cup are lightly browned, remove from oven
and use a Pampered Chef mini tart shaper to shape into a cup.
Cool in pan for 5 minutes before removing cookie cups to a wire rack to continue cooling.

To make filling add cream cheese, confectioners sugar and coconut rum or vanilla extract
to the bowl of a stand mixer.  Mix until smooth.
Pipe or spoon filling into cooled cookie cups.
Top with fresh fruit.
Makes 36 mini cookie cups.

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Wednesday, September 10, 2014

Strawberry Yogurt Muffins #CheatonGreek

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Last Friday I had a nice surprise waiting for me.
This cute package was at my door!
Stonyfield Petite Creme Yogurt.
Stonyfield yogurt is made from organic ingredients without the use of persistent
pesticides and GMO's.  It is a yogurt I can feel good about giving to my family!
The new Petite Creme is high in protein, low in fat and oh so yummy!
You should give it a try!




My new stash of yogurt and a large container of organic strawberries in my fridge
was just the inspiration I needed to make Strawberry Yogurt Muffins!

Here is what you will need to make the muffins.
The flour is not pictured since I grind my own as I need it.
For this recipe I used Soft White Wheat berries.





















.
I use a large cookie scoop to evenly fill my muffin pans.























I love they way they turned out!
Fruity, healthy and so delicious!

























I like to wrap the muffins individually with plastic wrap and then place them in a
freezer-safe container.
That way I have a healthy snack to take to work with me when I like.




Strawberry Yogurt Muffins

1 1/2 C whole wheat flour (I grind my own using soft white wheat berries)
1/2 C rolled oats
1/2 C coconut sugar
1 T baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1  5.3 oz. container Stonyfield Petite Creme Strawberry Yogurt
1 large egg
3 T melted coconut oil, cooled
1 tsp. pure vanilla
1 C diced organic strawberries, plus a few sliced ones for the top
confectioners sugar for sprinkling, if desired

Preheat oven to 375 degrees and line a 12-cup muffin pan with liners.
In a large mixing bowl, whisk together flour, oats, sugar, baking soda, baking powder, sea salt
and cinnamon; set aside.
In a medium bowl, whisk together yogurt, egg, coconut oil and vanilla.
Add the wet ingredients to the dry, mixing just until combined.
Fold in diced strawberries. Using a large cookie scoop, fill evenly fill 12 muffin liners.
Place a berry slice on top on top of each muffin.
Bake for 18-22 minutes or until a toothpick inserted comes out clean.
Cool in muffin pan for 5 minutes before removing to a cooling rack.
Sprinkle cooled muffins with confectioners sugar if desired.

Makes 12 muffins.

Recipe adapted from The Lemon Bowl

Disclosure - Stonyfield provided me with the Petite Creme Yogurt.  All opinions are my own.

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Sunday, September 7, 2014

Flourless Peanut Butter Cookies with Chocolate Sunflower Seed Drops #OXOGoodCookies

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It's been awhile since I made cookies, but today I had a really good reason to bake.
I've partnered with OXO and the Cookies For Kids' Cancer campaign.



























Cookies for Kids' Cancer was founded by two OXO employees inspired by their 2-year old
son's battle with cancer.  It is a national 501 (c)3 non-profit committed to raising funds for research to develop new, improved treatments for pediatric cancer, the #1 disease killer of children in the U.S.

OXO provided me with a fabulous Drop Cookie Set to bake my cookies.
Beginning in September, buy any specially marked OXO baking tools and 25 cents will be
donated towards Cookies for Kids' Cancer.
Look for this sticker at participating stores.



















The last time I shopped at Trader Joe's this little package caught my eye.





















Two of my favorite snacks wrapped up in one and pretty colors too!
Just the inspiration I needed for a new cookie recipe.





















Here's what you will need to make my Flourless Peanut Butter Cookies with Chocolate
Sunflower Seed Drops.
(At the last minute I decided to add a few mini chocolate chips, not pictured)


I used a OXO nesting bowl and OXO silicone spatula to combine the oats, cinnamon
and baking soda.
Love OXO products!





















The OXO cookie scoop makes perfectly shaped cookies every time!
After placing the scooped cookie dough on a baking sheet, I flattened them slightly
with the bottom of a drinking glass.


I was so happy with the way these cookies turned out!
Soft and chewy with a little crunch from the sunflower seeds.











































Be a good cookie and look for the green sticker when shopping for OXO baking
tools this month.  You will be helping OXO to donate up to $100,000 to Cookies for Kids' Cancer!






















Flourless Peanut Butter Cookies
with Chocolate Sunflower Seed Drops

2/3 C rolled oats (not quick oats)
1/2 tsp. ground cinnamon
1 tsp. baking soda
1 large egg, slightly beaten
1 C smooth peanut butter
1/2 C brown sugar
1/4 C Chocolate Sunflower Seed Drops
1/4 C mini chocolate chips

In a medium OXO nesting bowl, combine oats, cinnamon and baking soda.
Set aside.
In another medium bowl, combine beaten egg, peanut butter and brown sugar with
an OXO silicone spatula until combined.  Add the dry ingredients to the wet and mix just
until combined.  Fold in the chocolate sunflower seed drops and mini chocolate chips.
Chill dough for 30 minutes.

Preheat oven to 350 degrees.  Line a large baking sheet with a Silpat or parchment paper.
Using an medium OXO cookie scoop, drop the cookie dough onto your prepared cookie sheet.
Using the bottom of a small drinking glass, slightly flatten each cookie.

Bake for 10-12 minutes.  Cookies will look underbaked, but that is alright.
Allow cookies to cool on the baking sheet for about 10 minutes before placing them on a
wire rack to continue cooling.

Store cookies in an airtight container for up to 7 days or freeze up to 3 months.
Makes 14 cookies.

Enjoy!

Disclosure - OXO provided me with the Drop Cookie Set.  All opinions are my own.

Recipe adapted from Sally's Baking Addiction.

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Thursday, September 4, 2014

DIY Pumpkin Pie Spice

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I'm back with another do-it-yourself spice mix :)
Tuesday was DIY All-Spice, today is DIY Pumpkin Pie Spice.

If you're anything like me you either have 3 or 4 jars of pumpkin pie spice in your pantry or none.
As of right now I don't have any, so let's whip some up!

Soon I will be baking pumpkin pie, pumpkin spice granola, pumpkin pie bites and pumpkin pancakes, so a girl needs some pumpkin pie spice mix!

Happy Thursday my pumpkin loving friends :)



DIY Pumpkin Pie Spice Mix

3 T ground cinnamon
2 tsp. ground ginger
2 tsp. ground nutmeg
1 1/2 tsp. ground all-spice
1 1/2 tsp. ground cloves

Whisk all ingredients together.
Store in an air-tight container.

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