Wednesday, October 26, 2011

Pumpkin Chocolate Chip Cookie Pie

Chocolate Chip Cookie. 
What a combination!

This pie is so easy to make and tastes sooooo good. 
Make it today.  Seriously.

Pumpkin Chocolate Chip Cookie Pie

makes one 9-inch pie
Recipe from How Sweet It is

2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter, melted and cooled to room temperature
1/3 cup pureed pumpkin (I used Libby's)
2 teaspoons vanilla extract
1 tablespoon + 1 teaspoon pumpkie pie spice
1 cup chocolate chips
1 unbaked 9 inch pie shell
whipped cream or ice cream

Preheat oven to 325 degrees F.

In the bowl of an electric mixer, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Add in vanilla extract, pumpkin and pumpkin pie spice and mix until combined.. Blend in melted butter. Toss chocolate chips with a sprinkling of flour and fold into batter. Pour into an unbaked 9-inch pie shell. Bake for 55 minutes, or until center is set.
Serve warm with ice cream or whipped cream.

Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range

Monday, October 24, 2011

Toffee Fruit Dip

My friend Ashley made this fabulous dip for the baby shower we recently hosted.
I love the addition of the toffee bits - sweetness and crunchiness combined :)

It's a perfect dip for apple slices - give it a try!

Toffee Fruit Dip

1/2 cup light brown sugar
8 oz. cream cheese, softened
1 (10oz.) bag Heath Toffee Bits
1 tsp. vanilla
1/4 cup sugar

Mix all ingredients (except toffee bits) together with an electric mixer.
Add toffee bits.
Chill.  Serve with apple slices or other fruit.

Thursday, October 13, 2011

Oatmeal Chocolate Chip Cookie Cups

These cute little cookie cups were such a pretty addition to our dessert table at the baby shower we just hosted for my friend Kristy.  She's having a little girl, so I just had to frost them all in pretty pinkness :)

I baked the cookie dough in cupcake/muffin tins and then made the little spot for the frosting with my pampered chef mini-tart shaper right after they came out of the oven.  Let them cool on a wire rack and then frost them with the color of your choice.  I used a Wilton star pastry tip to make them extra pretty. 

Chocolate Chip Oatmeal Cookie Cups
recipe from Kevin and Amanda

2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all purpose flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips

Buttercream Frosting

2 sticks butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk or heavy cream
Pink food coloring

1. Preheat oven to 350 degrees F. Generously spray a regular sized muffin tin with cooking spray.
2. Cream butter and sugars in a stand or electric mixer until well combined. Add eggs and vanilla and mix until well combined.
3. Place flour, oats, baking soda and salt into a large bowl. Stir to combine. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chocolate chips. Scoop about 2 tablespoons of the dough into the muffin tins and gently press down before baking. Bake for 15 minutes, until edges start to turn golden brown. The cookies will likely still be gooey in the center. As soon as they come out of the oven, run a sharp knife around the edge of the cups so they’ll pop out easily once they cool. You may also want to press down the center a little more with a spoon to create a spot for the frosting. Allow to cool completely before frosting.
4. To prepare the frosting: Place softened butter into stand or electric mixer and beat until smooth. Slowly add powdered sugar until thick and creamy. Add vanilla and milk until smooth and creamy. You can add more powdered sugar for a thicker frosting if desired. Mix in a drop of pink food coloring to desired color. Scoop the frosting into a ziploc bag, snip off the end and pipe onto the cookie cups. Enjoy!!

Makes 24 cookie cups.

Monday, October 10, 2011

Kristy's Baby Shower

Yesterday my girlfriends and I hosted a baby shower at my house for our friend Kristy.
Kristy is having a little girl that is due 11/11/11 - isn't that exciting!

We had so much fun planning this shower.
I'll let the pictures speak for themselves and post recipes soon. 
Congratulations Kristy!  We can't wait for little Kaitlyn to get here!

Onesie Cupcakes - aren't they cute :)

Dessert table, candy bar and pretty pink pennant banners.

Pink Popcorn, Cookie Cups, Strawberry Cupcakes and Pink Candy Dipped Pretzels

Pink Theme Candy Bar

Goodwill picture frames and tin cans made pretty with spray paint.  The glass is painted with chalkboard paint.

Baby name banner made from scrapbook paper (Circus Font).

Pretzels dipped into pink candy melts.  Food signs made by painting small wood rectangles, wood coffee stirers and using chalkboard stickers.

The Party Planners - Me, Bekka and Lindsay

Chocolate Cupakes with Peanut Butter Frosting and mini Reese Cups.

Pink Theme Candy Bar

The Mama To Be, Kristy.

Sign of a successful baby shower :)

Tip Junkie handmade projects

Somewhat Simple

Saturday, October 1, 2011

Pumpkin Chocolate Chip Muffins Part II - The Healthier Version

The pumpkin chocolate chip muffins I posted on Sunday were delicious, but I knew I wanted a healthier version to pack in my lunch for work.  I switched out the white flour for a combination of fresh ground soft and hard white wheat.  I use a Wonder Mill to grind my wheat and I used a Magic Bullet for the flax seed.
I replaced the white sugar with sucanat and used coconut oil instead of butter.

These small changes make a big healthy difference and they still taste great!
Now I don't feel as guilty when I eat them :)

Whole Wheat Pumpkin Chocolate Chip Muffins

1 1/4 cup whole wheat flour (I used a combination of soft and hard white wheat)
1/4 cup freshly ground flax seed
3/4 cup sucanat or sugar (I used sucanat)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. cinnamon
2 eggs
1 cup pureed pumpkin
1/2 cup melted coconut oil or butter (I used coconut oil)
1/2 cup chocolate chips

In a large mixing bowl, whisk together all of the dry ingredients.
In a small bowl add eggs, pumpkin and oil.  Combine all ingredients and mix well.
Scoop batter into a sprayed 12-cup muffin tin.  Bake in a 400 degree oven for 16-20 minutes or until they are golden brown.