Showing posts with label Holiday Food. Show all posts

Pumpkin Donuts with Chocolate Frosting

This isn't going to be one of those Monday afternoons where I sit down and write a post telling you about the glorious, instagram/pinterest/blog-worthy weekend we had. In fact, I spent most of the weekend in bed with a fever and a migraine. I had lost about eight pounds in three days from only being able to take Advil and drink orange juice for the majority of that time. Finally last night I felt like I was really on the med and decided to do something about all that lost weight and decided donuts was the perfect solution. If you're looking to add some weight back onto your hips this is a great way to do it, but you'll need to wash it down with some whole milk too. It's the only way. 

I saw these donuts a few weeks ago on my friend Melanie's blog, Garnish and Glaze. Her recipes are amazing. I've made a few of them now and they've never disappointed. I hesitated sharing this recipe because I didn't want to feel like I was taking credit for something that she did, but we did make quite a few changes to the recipe because it was late on a Sunday night and sometimes you have to adapt to what you've got on hand, but these were delicious, and I'm super grateful to Melanie for providing us with a great base for this recipe. Also, definitely check out and make her actual recipe because I'm sure the real deal is even better than these!

Recipe adapted from Garnish and Glaze
Yields 12 donuts
For the Donuts:
1 3/4 cups + 2 tbsp all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
1/8 tsp ginger
1/4 tsp nutmeg
1/8 tsp clove
3/4 cup white sugar
3/4 cup dark brown sugar
1/2 cup oil
3 eggs
1 1/2 cup pumpkin puree
1/2 tsp vanilla extract
For the Frosting:
4 tbsp butter
3 tbsp milk
1 tsp dark corn syrup
1/2 cup semi-sweet chocolate chips
1/2 tsp vanilla 
1 cup powdered sugar

For the Donuts:
Preheat oven to 350° and light grease a donut pan with non stick cooking spray. Mix the flour, baking powder, and salt, cinnamon, ginger, nutmeg, and clove together in a bowl and set aside. Whisk together the white sugar, brown sugar, oil. eggs, pumpkin, and vanilla until combined. The pour the wet mixture into the dry mixture and stir until just combined.

Fill a large ziplock bag with the batter and then pipe it into the donut pan until each one is about 2/3 full. I used a quart size freezer bag and put about two cups of batter into it before pipping. I then used a new bag, with another two cups of batter before putting the donuts in the oven again for batch number two. 

Bake in the oven for 13-16 minutes or until baked, and allow to cool for 5 minutes before frosting.

For the Frosting:
Heat butter, milk, and corn syrup together over medium heat until the butter melts, remove from heat and whisk in the chocolate chips, and then whisk in the powdered sugar until their are no more clumps. Allow to cool and set for a few minutes before dipping in the donuts. Once donuts are dipped, sprinkle with sprinkles if desired. 

Halloween Mini Pudding Pies

This shop has been compensated by Collective Bias Inc, and it's advertiser. All thoughts and opinions are my own. #SnackPackMixIns #CollectiveBias

I'm back for round two today of Halloween ideas for your Snack Pack chocolate pudding cups. This one might be my favorite because it's a little nostalgic of when  I had "cemetery cake" for the first time in elementary school. I don't know what it is about chocolate pudding, cookie crumbs, and gummy worms that I find so absolutely thrilling at this time of year, but it's seriously so fun, and I can't get enough of it. 

These are the perfect treat for a little Halloween party or play date. I think most kids will enjoy getting their own little pie, and it would even be more fun to let them construct them on their own. The plus side is that they can't really mess them up too badly because it's Halloween and I think a little destruction is all in the nature of the holiday right? You can make these right in the pudding cups, or transfer the pudding into Keebler® Ready Crust® Mini Graham Cracker Pie Crust like I did.

I grabbed everything that I needed for this project at Walmart which made everything super easy. The gravestones are made out of Nutter Butters dipped in black and white candy melts melted and stirred together, the dirt is made from crushed Oreo's and the worms are well, gummy worms. Super simple and easy to make! Also right now at Walmart look for $1 off your purchase of Snack Pack Pudding when you purchase 14.3oz or Oreos!

Snack Pack Pudding
Keebler® Ready Crust® Mini Graham Cracker Pie Crust
Oreo Cookies
Nutter Butters
White and Black Candy Melts
Gummy Worms

Spoon Snack Pack Pudding into Keebler® Ready Crust® Mini Graham Cracker Pie Crusts until they're full. Then crush the Oreo cookies by putting them into a bag and crushing them with a rolling pin. Then sprinkle them on top of the pudding in the pies.

Melt equal parts white nad black candy melts in the microwave in 30 second incraments until smooth. Dip the Nutter Butters into the grey candy melts and then set on a flat plate in the freezer until hardened. Once they're cool and hardened insert them into the middle of each pie. Place gummy worms around the Nutter Butters to finish them off.

How are you celebrating Halloween this year? What are your favorite mix-ins for your Snack Packs?

Halloween Pudding Cups

This shop has been compensated by Collective Bias Inc, and it's advertiser. All thoughts and opinions are my own. #MixInMonsterMash #CollectiveBias

If you want the truth about these pudding cups it goes a little bit like this: Over the weekend we stayed home and watched an eight hour church conference called General Conference. I'm sure you saw friends all over social media using the hashtag #LDSConf, and that's why. If you ever tried watching eight hours of church with a one-year-old and a three-year-old you probably know where this is going.

Saturday afternoon during the first session Jay decided that it was a good time at the age of three and two months to figure out how to climb out of his crib and nap times are officially over in this house. If you have a toddler who doesn't nap anymore, then you know the tantrums and illogical thinking that comes from a small person not getting their nap.

So we dealt with that all day Saturday, and then he slept great Saturday night. Sunday it was the same thing, but his attitude was terrible all the day long. At some point in the afternoon I remembered that I had to make this post for today so I got everything out to do it, and then all heck broke out in our house. The internet went out while Derek was trying to get General Conference to work on our computer, and Jay had hit the cranky wall and was getting into everything for this post. I found great therapy when it was time to crush the sandwich cookies with the rolling pin and really went to town on that because as a mother you never want to hit your children, but when you're tired and cranky and you get to go to town with a rolling pin on a bag of sandwich cookies? Best three minutes ever.

Anyways, onto the pudding cups. since I made similar Snack Pack pudding cups like this for Easter, I thought it would be fun to try my hand at Halloween. My original plan was to make a pumpkin patch and dip sandwich cookies cookies into orange candy melts and then draw the face onto the candy melts for the jack-o-lantern with an edible marker, but then the edible marker wouldn't write on the candy melts... and every marker in our house wouldn't write on the candy melts. Luckily I found these Halloween themed candies last week when I was at Meijer so they were the perfect thing to swap out the sandwich cookie pumpkins for.

Snack Pack comes in a variety of flavors and offers endless mix-in opportunities that the kids can help prepare. Each serving of Snack Pack is fortified with as much calcium as an 8-oz glass of milk, so you can feel good about serving your kids Snack Pack. For mix-in inspiration, visit Snack Pack on Pinterest  and Facebook.

Right now at Meijer through 10/31 when you use your mperks coupon you can save $1 off when you purchase four 4-packs of snack pack pudding. (More details here) We'll be heading to Bowling Green store location in Tennessee this weekend for a family trip we're taking and are excited about the Ready For You demos that will be going on in store from 12-6pm!

halloween pudding cups

Snack Pack Pudding
Chocolate Sandwich Cookies
Halloween Candies

Crush the chocolate sandwich cookies in a resealable baggie with a rolling pin. Distribute the cookie crumbs into each pudding cup, and then top with desired Halloween candies!

What are your favorite things to mix into your Snack Pack pudding? I'd love to hear in the comments below!

8 Easy Recipes for Your First Thanksgiving

Last year I wanted to host my first Thanksgiving dinner, I also wanted to be a champion and cook everything myself. Luckily our friends that we were having over talked some sense into me, and they brought the mashed potatoes, rolls, salad, and a pie or two. My kitchen did still get quite a bit of use though over the course of two days. And I think that should I have any desire to cook a Thanksgiving dinner ever again, I should be pretty well set with this arsenal of recipes that I've acquired. These recipes have all been approved by two husbands, wives, and toddlers.

Just looking at all these recipes is making me especially thankful that we'll be spending Thanksgiving this year with our newly found NC cousins, Missy, and Sue, and their families. So instead of turning my kitchen into a disaster area, I'll be making stuffing, rolls, and one pie and calling it a day! Pot luck Thanksgivings are just one of my many love languages. 

  1. Oven Baked Stuffing
  2. Slow Cooked Cranberry Sauce
  3. Orange Spiced Sweet Potato Casserole
  4. Cinnamon Rolls
  5. Dutch Apple Pie
  6. Pecan Pie
  7. Pumpkin Pie
  8. 30 Minute Dinner Rolls

Thanksgiving Chronicles: William Sonoma Cinnamon Rolls

Cinnamon rolls are a staple in our family for and special occasion. Whether it be Thanksgiving, Christmas, Easter, General Conference, you name it, we're spooning icing on top of yummy rolls of deliciousness! This dough recipe that I found is by far the best cinnamon roll dough that I have ever tried. Ant I have tried a lot. Ask Derek. However, I still prefer a different filling, and a different icing than that which is offered by Williams-Sonoma. While looking at this picture, ignore the fact that cinnamon filling is oozing everywhere, that just makes it all the more better right? The best part about these is that they can be prepped the night before and then in the morning you just have to let them rise for an hour and then bake them up!

For the dough:
1 tbsp yeast
1/2 cup warm water (105°)
4 1/2 cups flour
4 eggs
1/4 cup sugar
2 tsp salt
8 tbsp butter (1 stick)
For the filling:
1/2 cup butter softened 
1/2 cup white sugar
1/2 cup packed brown sugar
6 tbsp flour
1 1/2 tsp cinnamon
For the icing: 
2 cups powdered sugar
2 tbsp butter softened
1 tsp vanilla
1 tbsp milk

To make the dough, in the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes. 

Add the eggs, granulated sugar, salt and the remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth, 3 to 4 minutes. Add the room-temperature butter and continue to knead, adding a little flour to reduce stickiness if needed, until the dough is smooth, 10 to 12 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours. 

Butter a 9-by-13-inch baking dish. Transfer the dough to a floured work surface. Roll out into a 15-by-10-inch rectangle. Mix together all the filling ingredients and then smear all over the rolled out dough. 

Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into 10 equal pieces. Place the pieces, cut side up, in the prepared dish. Brush the rolls with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight. 

The next morning, remove the rolls from the refrigerator and let rise until half again as high, about 1 hour. Preheat an oven to 350°F.
Bake the rolls until golden brown, about 30 minutes. Let cool in the pan for 15 minutes.

While the rolls are baking, make the vanilla glaze: In a small bowl mix together the icing ingredients until smooth, add more milk if necessary. 
remove the rolls from the oven when finished baking and then ice as desired.

St. Patty's Day

We celebrated St. Patty's yesterday with some corned beef and cabbage and a green frosted chocolate cake! Derek was convinced that the corned beef wasn't cooked all the way even though I told him that it was supposed be pink, and then after two bites he decided he didn't like it... even though we had the same thing last year and he ate it all. I swear he's just yanking my chain lately for what it's going to be like when Jay is 5, because he has been the worlds pickiest eater lately! Bless his poor mothers heart, he must have been terrible when he was 5. Or maybe I just need to secretly kidnap my mother-in-law from Idaho and not let her go until she has given me every single last recipe she's ever made so Derek will actually eat dinner. Sounds like a good plan. 

Anyways, dinner was really easy to prepare and the corned beef was so tender when it was done cooking in the crock pot that it literally just fell apart with a fork, and I THOUGHT it was delicious! So did Jay! Because when Derek said he didn't like it I gave Jay a piece and he ate it up with a smile. So if corned beef is good enough for a 7 month old, it's good enough right? 

Sometimes we let Jay wear his Valentines Day shirt on St, Patty's no big deal... 
Nope, this wasn't a bundt cake... that's just how we decided to eat it, sometimes were slobs... we're not the only ones to ever eat a cake like this though right? It was yummy if that makes this anymore acceptable. 
Corned Beef and Cabbage Recipe from BHG
3-4 pound corned beef brisket 
2 potatoes diced
4 large carrots chopped into 2 inch pieces
1 small onion quartered
1 small cabbage cut into small wedges
1 cup water
Place corned beef on the bottom of the crock pot and then arrange the rest of the food wherever you can fit it and then pour the cup of water on top. Cover with the lid and cook on low for 10-12 hours and then enjoy your Irish dinner!

Italian Easter Bread

So I saw this recipe on pinterest and the colors are really what got me to want to make it. I love how fun and springy these are! Also, since I have a new found love for all recipes that have to deal with yeast, I thought it would be the perfect thing to add to the blog! I really had a lot of fun making these! And of course, they also taste AMAZING!
(Have I mentioned how much I love my new camera that Derek got me for Christmas?)
1 package Rapid Rise (instant) yeast (about 2-1/4 teaspoons)
1.25 cups milk
pinch of salt
1/3 cup butter
2 eggs, beaten
1/2 cup sugar
3.5 cups flour (approximate)
1 egg, beaten with 1 teaspoon of water
6 dyed Easter eggs
sprinkles or pearlized sugar

tip:  the Easter eggs do not need to be hard boiled.  They cook when the bread bakes.  I usually just dye the eggs raw without hardboiling them.  Saves time.  Just be careful they don't crack!

In a small saucepan, warm the milk and butter together, just till butter melts. In a large mixer bowl, combine yeast, salt, eggs and sugar.  Add the warm (not hot - it will kill the yeast) milk and butter. Add about half the flour and beat until smooth with dough hook.   Slowly add the remaining flour to form a stiff dough.  

Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  

Knead until smooth with either dough hook attachment or turn out on floured board and knead.  Place in a greased bowl, cover and let rise in a warm place until doubled,about an hour.

Punch dough down, divide into 12 pieces.  Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends,  and loop into a circle.
Place on two baking sheets lined with parchment paper or Silpats.  Cover and let rise until double,about an hour again.  Brush each  bread with beaten egg wash.  Put on the sprinkles or pearl sugar.   In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.

Bake at 350 degrees until golden - about 20 minutes.  Cool on rack.

You can eat the eggs, but if you leave the bread sitting out for a few hours, don't eat them.  Common sense.