Wednesday, December 17, 2014

Mac and Cheese Cupcakes

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I haven't posted a cupcake recipe forever!
What's wrong with me?!?!
Today that's all going to change because I am sharing my first savory cupcake -
Mac and Cheese Cupcakes!



















I've been trying to come up with appetizer ideas for a party we are hosting over
the holidays and I remembered making these Mac & Cheese Cupcakes early this fall.
They were a huge hit at my sangria party!  The Ritz cracker crust combined with
the pasta and cheese is SO good and the cupcake serving is perfect for a party!
Give them a try and let me know what you think.


Mac and Cheese Cupcakes

12 oz. elbow macaroni
2 1/2 cups Ritz cracker crumbs
3 cups shredded sharp cheddar cheese, divided
7 T unsalted butter, melted
1 (5.2 oz) pkg. Boursin garlic herb cheese
2 T cold unsalted butter
2 large eggs
3/4 C milk
1/4 C plain Greek yogurt
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees.
Cook pasta according to package directions until not quite al dente; drain.
Spray two muffin pans with cooking spray.
In a medium bowl, combine cracker crumbs, 1/2 cup of the shredded cheese and melted butter; mixing until combined.  Spoon a little more than a tablespoon into the bottom of each muffin
cup and press down with the bottom of a small glass.

In a large mixing bowl add cooked pasta, remaining cheese, Boursin and cold butter.
In a liquid measuring cup, combine the eggs, milk and yogurt; whisking to combine.
Add the liquid to the bowl with the pasta.  Sprinkle with salt and pepper and mix all
ingredients until combined.

Using a large cookie scoop, fill the muffin cups with pasta mixture.
Bake until golden brown; about 25 minutes.  Cool in muffin pans for 10-15 minutes,
then carefully remove from the pan and serve.

Serves 20

recipe slightly adapted from Annie's Eats

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Thursday, December 11, 2014

Oreo Truffle Pops {No Bake} & a Hamilton Beach Giveaway

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It's holiday baking time!
Time to turn up the Christmas tunes, put on a cute apron and whip up some sweets!


Up first on my Christmas treat list - Oreo Truffle Pops.
Oreo Truffle Pops are like cake pops, but much easier.
I've been making Oreo Truffles for years - everyone loves them.
You can use any flavor of Oreo's that you like.
I prefer Golden Oreo's, but I think Birthday Cake Oreo's would be fun too!



















Hamilton Beach sent me their new Stack & Snap Food Processor to try.
It arrived just in time to help me whip up my Oreo Truffles Pops.
Thank you Hamilton Beach!
































I am in love with this food processor!
The 10-cup sealed bowl is large enough to fit the entire package of cookies,
which eliminates the need to make multiple batches!  I can't wait to use it
when making salsa and hummus.




















In a matter of seconds the cookies are pulverized into consistent cookie crumbs.
Perfect for Oreo truffles!



















The processor has a Big Mouth® feed tube that saves you time by reducing the need for pre-cutting. In-bowl blade storage, cord storage and dishwasher-safe parts make for easy cleaning and storage.
The bowl fits directly on the base with no twisting - just snap it into place.
The blades, bowl and lid are dishwasher safe, making clean up a breeze!




















To make Oreo truffles you just combine the Oreo cookie crumbs with 6 oz. of cream cheese and form into balls.
I use a cookie scoop for uniform size truffles.
Place them on a parchment lined baking sheet and pop them into the freezer for
10-15 minutes.
































After dipping them in Candy Melts (directions below) you have adorable Oreo
Truffle Pops to serve on your holiday party buffet.
Super cute don't you think!





















































Over the past year I have had the opportunity to try several Hamilton Beach
appliances and I have been so impressed with their performance and quality.
I am definitely a big fan!
I'd like to offer one of you the chance to win your own Hamilton Beach Stack &
Snap Food Processor.  Merry Christmas!
*See contest entry instructions below.


Oreo Truffle Pops

1 package of Oreo cookies (I used Golden Oreo)
6 oz. cream cheese
Wilton Candy Melts
Sprinkles or colored sugar
Wilton lollipop sticks or paper straws
cupcake liners, optional

Place Oreo's into the bowl of a food processor to crumble cookies.
In a large bowl or stand mixer, combine cookie crumbs and cream cheese.
Using a cookie scoop, scoop dough and form into uniform size balls; placing
on a parchment-lined cookie sheet.  Put the truffles into the freezer for 10-15 minutes
or the refrigerator for 30 minutes for the truffles to firm.

Place Candy Melts in a glass bowl and microwave per package instructions.
Watch them carefully as they can burn quickly.
You may need to add a little Crisco to thin the icing for dipping.

To make the Oreo Truffle Pops dip one end a lollipop stick into the melted chocolate and
stick it into the center of each Oreo Truffle.  Holding the pop straight up and down,
submerge it into the candy melts.  Lightly tap the stick against the bowl to remove
the excess chocolate.
Place the truffle pop onto a parchment-lined baking sheet or styrofoam to harden.
If you are decorating with sprinkles, be sure to use them before the icing begins to harden.
When serving place the Oreo truffle pops onto cupcake liners for extra cuteness :)

Makes 20-25 Oreo Truffle Pops.

Now for the Hamilton Beach Stack & Snap Food 
Processor Giveaway!

HOW TO ENTER
To enter to win, simply leave a comment on this post and answer the question:

What Hamilton Beach recipe would you make using the Stack & Snap Food Processor?
You can receive up to TWO additional entries to win by doing the following:

1. Follow @meandmypinkmixer on Instagram. Come back and let me know you follow in an additional comment on this post.
2. Follow @mypinkmixerblog and @HamiltonBeach on Twitter. Come back and let me know you follow in an additional comment on this post.
Deadline to enter: Sunday, December 21, 2014 at 11:59pm EST.
Open to U.S. Residents only.
Winner: The winner will be notified via email; if the winner does not respond within 48 hours, another winner will be selected.

Disclosure - I was sent a Hamilton Beach Stack & Snap Food Processor to review. 
I was not compensated for this post and as always, all opinions are my own.


Monday, December 8, 2014

Beatriz Ball Collection

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Do you remember last February when I introduced you to the Beatriz Ball Collection?
I am still loving the Soho Charcuterie half wood cutting board!

The holiday season is the perfect time to use or gift the beautiful serving pieces that
Beatriz Ball has to offer!





















Each piece of the Beatriz Ball Collection is made entirely by hand, one at a time, using
the ancient art of sand casting: pouring a premium quality alloy of molten aluminum into
sand molds, and then going through four levels of polishing.





More than twelve different sets of hands are involved in the creation of each piece, 
resulting in a beautiful piece full of warmth, personality and character.
Beatriz Ball sent me this gorgeous Vento Ice Bucket and I can not wait to use it
for our annual Christmas party.  I can be used to serve ice or chill your favorite wine.  
I almost always use metalware or white serving pieces when entertaining.
Metalware provides a clean, classic look to the table, which I love.
I'm going to use the Vento Ice Bucket to serve ice on Christmas Day.
I love that it holds a lot of ice, so I won't have to worry about  refilling it often.
The Soho Ice Scoop is large enough to fill a glass with just the right amount of ice
the first time.  Unlike ice tongs, which can be hard to use.
A gift from the Beatriz Ball Collection would make the perfect Christmas gift for
that special someone on your list who loves to entertain.  You can shop online and have
it mailed right to the recipient.  How convenient is that!
The holidays are a magical time and I love showing my guests how special they are.
Check out the Beatriz Ball Collection and find the perfect gift for your someone 
special!

Disclosure - I was sent the Vento Ice Bucket and Soho Ice Scoop to review. 
I was not compensated for this post and as always, all opinions are my own.

Friday, December 5, 2014

Chocolate Spoons

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I'm not much for cold weather, but I do love a nice cup of hot chocolate.
Especially in a cute mug!
Have I told you about my cute mug addiction?
If you follow me on Instagram you've probably seen several of them :)
I can't resist a cute coffee mug!!


These pretty little chocolate spoons would be perfect for gifting with a
packet of hot chocolate mix and a holiday mug.
Maybe for a teacher, neighbor or whoever.
How fun would it be to leave them in your mailbox for the mailman!
I think I'll do just that!




















Chocolate spoons would also look super cute on a Hot Chocolate Bar at a party!
They are so easy to make I hardly need to give you directions.
Just grab a bag of Ghirardelli Dark Melting Wafers (I found them at Walmart),
festive sprinkles and plastic spoons (which I also found at Walmart).






















Line up the plastic spoons and have them ready.  I forgot to take a picture of this part,
but I placed the handle of a long wooden spoon underneath the end of the spoons so that
the melted chocolate would stay put and dry evenly.


Place a few of the chocolate melting wafers into a microwave safe bowl and microwave
in 30 second increments; stirring each time until completely melted.  Watch them carefully,
so they don't burn.  Using a metal spoon, drizzle melted chocolate onto each plastic spoon.
Immediately decorate with sprinkles before the chocolate begins to set.
Let them sit for 20-30 minutes until chocolate has completely dried.

Wrap spoons with small plastic bags.
Tie with pretty ribbon.
The end.


































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Wednesday, December 3, 2014

My Cookbook Christmas List

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I LOVE cookbooks!
I've been collecting them forever.
I always have a stack sitting on my nightstand to look through while watching tv before bed.
Do you do this too??
What are your favorite cookbooks?

Here are a few books on my Christmas list this year:


Monday, December 1, 2014

Mexican Chocolate Truffle Brownie Bites

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I love receiving surprises in the mail.
This was a good mail day!
Casa Noble Reposado Tequila, Simply Organic Pure Vanilla and Chili Powder.
And a whisk!
I love my kitchen gadgets, so yes a whisk makes me happy :)




























The challenge - use the three products to make a chocolate truffle recipe.
Chocolate and tequila. Yes please!
Since the main ingredient in a chocolate truffle recipe is indeed chocolate, I
decided to use the French Broad Chocolates I received in Asheville this summer.
They are amazing, but you can use your favorite bittersweet chocolate in this recipe.

Casa Noble Tequila is a smooth, full-bodied tequila that is matured in French white oak
barrels for exactly 364 days.  It is light amber in color with hues of bright copper and
it smells of soft vanilla, white oak with a hint of lemongrass and floral citrus.
So good!























I decided to make a Mexican truffle/brownie combination, using the Casa Noble Tequila
and Simply Organic chili powder to provide a little pop of excitement in each bite.




















The balance of sweet and spicy with a hint of saltiness is perfect.
I hope you like them too.




















Mexican Chocolate Truffle Brownie Bites would be a perfect addition to your
party this holiday season!
Who can resist chocolate and tequila!!






















































Mexican Chocolate Truffle Brownie Bites

7 oz. bittersweet chocolate, finely chopped
3 T unsalted butter
1/4 tsp. cinnamon
1/8 tsp. chili powder
1 egg
1 T granulated sugar
1/2 T flour
1/8 tsp. salt
1/4 tsp. vanilla extract
1/2 tsp. Casa Noble Tequila
sea salt flakes

Preheat oven to 375 degrees.
Line mini muffin pan with liners.
In a large glass bowl, heat chocolate, butter, cinnamon and chili powder for 1 minute.
If the chocolate is not fully melted, microwave for another 15 - 30 seconds, but don't let
it burn.

In a another bowl, whisk the egg and sugar for 30 seconds.  Add the flour and salt,
whisking to combine.  Add the vanilla and tequila.  Pour the egg mixture into the chocolate,
whisking until all ingredients are incorporated.  Using a small cookie scoop (1 tablespoon)
fill mini muffin liners with batter.  Sprinkle with sea salt flakes.
Bake for 10-12 minutes, just until set.  Do not over bake.
Cool on a wire rack.
Enjoy!

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Disclosure - I was provided product and a gift card to create this recipe.
As always, all opinions are my own.


Tuesday, November 25, 2014

Chocolate Protein Smoothie

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This post is short and sweet.
Since I'll be downing my mom's famous stuffing balls like a crazy person later this
week, I decided my favorite Chocolate Protein Smoothie should probably be my
lunch or dinner for the next few days.

If you like stuffing like I do, maybe you should join me :)
It's delicious and filling.
The end.



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