Amy

Easy Smoothie Shooters

April 22, 2019 by Amy Leave a Comment

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

One of my favorite things about warmer weather is the ability to get fresh, local fruits this time of the year – I find that local produce is much more flavorful AND it’s a little easier on the wallet as well! I tend to make a good bit of smoothies this time of the year, because I can easily replenish my freezer supply. I wanted to share my super simple smoothie recipe with y’all today – it’s easy to remember and you can use whatever fruits you prefer! My favorite combinations are strawberry/banana, blueberry/banana and pineapple/mango!

I’m sharing this recipe with y’all as a part of #brunchweek, which I’m SUPER excited to be a part of! These smoothies are especially fun in these JoyJolt Carre Martini Glasses. These glasses are only 8 oz. so if you wanted to make multiple fruit combinations to share with a crowd, you easily can! A huge thanks to the folks at JoyJolt for being a sponsor for this year’s #brunchweek!

**Be sure to look below the recipe for more information about our #brunchweek sponsors, as well as the AMAZING giveaway that’s going on this week! Also, at the very bottom of the post are the other recipes that these talented food bloggers are sharing for #brunchweek! Feel free to check them out!**

Easy Smoothie Shooters
Source: A Nifty Foodie Original

Ingredients:

1 cup milk (any type you prefer)

4 oz. vanilla greek yogurt

1 tbsp. honey

1 – 1 1/2 cups frozen fruit (any fruit combination you prefer)

Directions:

Place all ingredients in the blender (the frozen fruit measurements vary based on how thick you would like your smoothie to be). Blend all ingredients together until well-blended. Serve these in small glasses (shot glasses or fun martini glasses) – Enjoy!

Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Dixie Crystals is giving away a Keurig for BrunchWeek 2019

PRIZE #2 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Cabot gift package of assorted cheddars

PRIZE#3 JOYJOLT

Joyjolt is giving one winner a Carre Crystal Glass Cake Holder. Limited edition of 500 in the exclusive series. Made out of 100% high quality crystal. DRINK WITH JOY. ENJOY THE JOURNEY.

Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. That’s why we have created glassware equally as special and unique as your happiest moments.

Joyjolt Carre Crystal Glass Cake Stand

PRIZE#4 SWEETS & TREATS

Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles, assorted cupcake liners, and the My Little Pony Baking Book.

Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

PRIZE#5 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.

PRIZE#6 COOKBOOK SET

Sarcastic Cooking is giving a copy of her book, Quick Prep Cooking with Your Instant Pot – 75 big-flavor dishes that require minimal work

Dessert for Two is giving a copy of her book, Dinner Just for Two – a cookbook that inspires couples to get into the kitchen together

Sweet Phi is giving a copy of her book, Baby Food Maker Cookbook – 125 Fresh, Wholesome, Organic Recipes for Your Baby Food Maker Device or Stovetop

The Little Ferraro Kitchen is giving a copy of her book, The Weeknight Mediterranean Kitchen – 80 Authentic, Healthy Recipes Made Quick and Easy for Everyday Cooking

a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make

BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food

BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Baked Hash Brown Egg Cups from Creative Southern Home
Breakfast Pizza from Kate’s Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene’s Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes

BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker

BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen

BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen’s Kitchen Stories

BrunchWeek Desserts:
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
Cinnamon Roll Cake from Books n’ Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Easy Bacon, Egg & Cheese Bake

November 14, 2018 by Amy Leave a Comment

Disclosure: This post is sponsored by Nellie’s Free Range Eggs. I received product samples, as well as compensation, to aid in the creation of the this recipe. All opinions are mine alone.

Happy November, friends! We are rapidly approaching my favorite time of the year, which means yay for holiday decorating, holiday baking, etc.! With that in mind, I always try to simplify other aspects of my life, while keeping myself on a budget. Breakfast is one of those things that I have to have every day, but I’ll be honest with y’all – I don’t want to have to wake up any earlier than I have to! So, that means I need something quick/easy in the mornings.

This simple bacon, egg & cheese bake requires very little work, and you can easily freeze portions! I take a portion out of the freezer, unwrap it, put it on a plate, and microwave it for about 2 minutes. Voila! Easy breakfast, y’all!

Since the eggs are the star of this breakfast dish, I tried my best to get eggs that are as flavorful as possible, and I also support brands that treat their animals as humanely as possible. That’s where Nellie’s Free Range Eggs come in! Nellie’s eggs are certified humane, which means they follow the highest standards of humane farm animal care for their chickens. They are also a B Corp Certified company! If you are interested in purchasing Nellie’s Free Range eggs, here’s their store locator. They are also all over social media: Twitter, Facebook, Instagram.

This egg bake requires very little ingredients in this version, but it’s very customizable if you want to add more or less ingredients to the eggs. 🙂

Bacon, Egg & Cheese Egg Bake
Source: a Nifty Foodie original

Ingredients:

10 large Nellie’s Free Range eggs

4 strips of bacon – fully cooked and crumbled

1/2 cup shredded cheddar cheese

1/2 cup heavy cream

1 tsp. salt

1/2 tsp. pepper

Directions:

Preheat your oven to 325 degrees F.

Place the eggs in a large bowl, and whisk them until the eggs are well-mixed.

Add the crumbled bacon, cheese, heavy cream, salt & pepper to the eggs, and mix well.

Carefully pour the mixture into a greased 8×8 inch pan.

Bake the egg mixture for about 40 minutes, until a knife inserted into the center comes out dry.

Allow the bake to slightly cool to a warm temperature. Cut into 6 portions and enjoy (or freeze until later)!

Pumpkin Crumb Bread #PumpkinWeek

September 20, 2018 by Amy 1 Comment

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

One of my favorite things to enjoy in the Fall is a nice slice of pumpkin bread. It’s one of my favorite things to enjoy with a cup of coffee, and the flavors just make me long for cooler weather. The weather guy at our local news said that we might get a “cool front” in two weeks – I’ll seriously take it! I’m SO ready for Fall weather, y’all!

This pumpkin crumb bread is the perfect way to start off Fall. This makes two large loaves, which is perfect for sharing. I brought this to my coworkers, and everyone enjoyed it! I subbed most of the oil that the original recipe called for with greek yogurt. I don’t bake with greek yogurt often enough, but it’s a great partial substitute for fats in a quick bread recipe. Then, the amazing crumb topping on top of each loaf? Oh y’all – it’s just glorious!

Pumpkin Crumb Bread
Source: bread adapted from AllRecipes and crumb topping from Cook’s Illustrated Baking Book

Ingredients:

For the bread:

15 oz. can pumpkin puree

4 large Eggland’s Best eggs

2/3 cup Cabot Lowfat Vanilla Bean Greek Yogurt

1/4 cup vegetable oil

2/3 cup water

3 cups Dixie Crystals granulated sugar

3 1/2 cups all-purpose flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground cloves

1/4 tsp. ginger

For the crumb topping:

1/2 cup + 2 tbsp. packed brown sugar

2 tbsp. all purpose flour

2 tbsp. softened unsalted butter

2 tsp. cinnamon

1/4 tsp. salt

Directions:

Preheat the oven to 350 degrees F, and grease/flour two bread pans (8.5 x 4 inches).

In the bowl of a stand mixer, mix together the pumpkin puree, eggs, yogurt, oil, water and sugar until the mixture is well-blended. In a separate large bowl, mix together the flour, baking soda, salt and spices. Slowly add the dry ingredients to the pumpkin mixture, and mix until everything is just blended together (do not overmix). Split the batter evenly between the two prepared bread pans.

To make the crumb topping, combine all ingredients together in a small bowl and blend them together with your fingers, until they resemble a wet sand texture. Crumble the topping evenly over the tops of the two loaves.

Bake the bread loaves for about an hour. You will know the bread is done when a toothpick inserted into the center comes out clean/with no crumbs. Enjoy!

I’m sharing this recipe as a part of #pumpkinweek. Thanks to our generous sponsors, there’s some HUGE prizes being offered – check out the details here! Also, be sure to check out what other bloggers are making this week – there’s SO many great recipes being shared!

Here are today’s #PumpkinWeek Recipes:

Beverages:

Pumpkin Hot Chocolate from Sweet Beginnings

Savory:

Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy’s Recipes and Writings

Baked Goods & Desserts:

No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll from Strawberry Blondie Kitchen
Pumpkin Cheddar Biscuits from A Kitchen Hoor’s Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Cupcakes with Maple Buttercream from The Redhead Baker
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pudding from Karen’s Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Whoopie Pie Recipe from April Golightly

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Pumpkin Dulce de Leche Bread Pudding #PumpkinWeek

September 18, 2018 by Amy 1 Comment

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

Happy Tuesday, friends!

One of my favorite things to do in our house is to entertain. I don’t mean a huge party affair all the time – sometimes, the simple impromptu dinner brings me joy. 🙂 The other day, a local grocery store was having a crazy sale on meat. We stocked up on chicken, ground meat, and randomly, my husband picked up a couple of racks of ribs.

For just the two of us, two racks of ribs is excessive. Especially since I don’t really prefer to eat ribs (it’s a fattier meat, and I’m not a fan), so when we dropped by my in-laws that morning, I thought it would be nice to invite them over for a casual meal. Well, I can’t be simple, y’all – I really can’t. I had to make a dessert, and well – this bread pudding fit the bill.

Bread pudding is a staple out here in south Louisiana, but since I’m ALL about the pumpkin lately, you know I had to add it in. I also topped it with a dulce de leche bourbon sauce, which was just perfect with the pumpkin. I love how easy bread pudding comes together, too. Cut bread into cubes, make a custard, pour the custard over and bake. Easy!

Pumpkin Dulce de Leche Bread Pudding
Source: adapted from Epicurious

Ingredients:

For the bread pudding:

1 cup heavy cream

3/4 cup pumpkin puree

1/2 cup whole milk

1/2 cup Dixie Crystals granulated sugar

2 large Eggland’s Best eggs + 1 Eggland’s Best egg yolk

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground allspice

pinch of ground cloves

5 cups cubed (1-inch) day-old baguette or crusty bread (I like to use New Orleans po-boy bread)

For the sauce:

1 13.4 oz. can dulce de leche

4 tbsp. unsalted butter

1/4 tsp. salt

2 tbsp. bourbon

1 tsp. vanilla extract

Directions:

Preheat the oven to 350 degrees F, and adjust an oven rack to the middle shelf.

Place the cubed bread in a greased 8×8 pan.

In a large bowl, whisk together the heavy cream, pumpkin puree, milk, granulated sugar, eggs, egg yolk, salt & spices until everything is well-mixed.

Pour the pumpkin mixture over the bread cubes, making sure all of the bread cubes are coated in the pumpkin mixture. Place the pan in the oven, and bake the bread pudding for 25-30 minutes (until the custard is set).

While the bread pudding is in the oven, make the sauce. Add the dulce de leche, butter, bourbon and salt to a small pot, and heat the sauce until the butter is melted. Remove the mixture from heat, and add in the vanilla extract.

Allow the bread pudding to cool until warm. If needed, reheat/stir the sauce until it’s pourable. To serve, enjoy this bread pudding with a heaping scoop of the dulce de leche sauce. Enjoy!

Here are today’s #PumpkinWeek Recipes:

Savory:

Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife

Baked Goods & Desserts:

Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Bundt Cake Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Fluffy Pumpkin Cheesecake Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin’ For Taste
Pumpkin Tart with Pumpkin Spiced Whipped Cream from Love and Confections

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Cold Brew Iced Pumpkin Spice Latte #PumpkinWeek

September 17, 2018 by Amy 1 Comment

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

Oh, hi! Hello! It’s been a while, y’all.

I have definitely neglected my small corner of the Internet, but I’m BACK! Just in time for my favorite time of the year – all things PUMPKIN. And well – I thought this would be the BEST way to come back and say HELLO: Pumpkin Week! I’m going to share THREE amazing pumpkin recipes with y’all this week to celebrate #pumpkinweek, and I thought the best way to start off the week is with a nice cup of coffee – not just any coffee though…BRING ON THE PUMPKIN SPICE!

Since it’s still WAY too warm to enjoy a hot latte outside, I thought it would be a better fit to bring y’all an iced pumpkin spice latte. In Louisiana, I don’t think I’ll be able to enjoy a hot latte for a couple more months, but I still long for that amazing pumpkin spice flavor in a coffee drink. This drink is SO easy to make, y’all. There’s no need to spend $5 on a pumpkin spice latte when you can make this yourself at home. All you need is some pre-made cold brew coffee (you can easily buy this or make this yourself) and some basic ingredients.

Be sure to read below the recipe to see what several other bloggers are making for #pumpkinweek, and ALSO – there’s an amazing giveaway at the bottom of this post! Check it out!

Cold Brew Iced Pumpkin Spice Latte
Source: mildly adapted from Food Network

Ingredients:

1 cup milk

2 tbsp. pumpkin puree (not pumpkin pie filling)

1 tbsp. Dixie Crystals Sugar

1/4 tsp. pumpkin pie spice (plus more for sprinkling)

1/4 tsp. vanilla extract

1/4 cup cold brew coffee

whipped cream, for topping

Directions:

Add the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a large microwave-safe measuring cup. Mix everything together well, and microwave the mixture for 1-2 minutes. Whisk the milk mixture for another minute, until the mixture starts to get a little foamy. Add in the cold brew and mix well.

Serve the mixture over two glasses full of ice. Top with whipped cream and a sprinkle of pumpkin pie spice. Enjoy!

Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that includes a Freezer Bag, Whisk, Spatula, Plush Phone Holder and Cleaner, Plush Egg, Recipe Book, 3 Free Months of Eggland’s Best Eggs and Cutting Board.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Enter the #pumpkinweek giveaway below!

a Rafflecopter giveaway

Here are today’s #PumpkinWeek recipes:

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla

Savory:

Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking

Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

Breakfast Night with Krusteaz

February 14, 2018 by Amy Leave a Comment

Disclosure: This is a sponsored post for Krusteaz. All opinions are 100% my own.

Happy Valentine’s Day, y’all! I hope each of you has a wonderful day, whether it be with your significant other or whether it be a day where you treat yourself – I hope you enjoy it!

My husband and I typically do not go out for Valentine’s Day. Spending hours waiting at a crowded restaurant isn’t really our cup of tea, and we realized that quickly into our relationship. We simply are all about enjoying each other’s company, eating a home-cooked meal and watching a movie. It’s about comfort with us, and of course, we are most comfortable at home.

I know that sounds extremely boring to some of you, but as an introvert, being home is where I’m most happy. While we don’t always have dinners planned out, I know that an old favorite is breakfast for dinner. I especially love EASY breakfasts at night, like a couple of scrambled eggs with freshly made pancakes. For pancakes, one of my latest favorites is Krusteaz’s Buttermilk Pancake mix. You don’t have to worry about going to the store to grab ingredients to add to the mix…all you need is water!

I’ll admit…I was a little leery about a mix that just needed water, but these pancakes turn out to be SO fluffy and tasty. It’s such a no-brainer to mix up the pancake batter, let it sit for a couple of minutes while the griddle is pre-heating, and get to cooking! This mix is also easy to add mix-ins. I added blueberries to our pancakes (right after you scoop the batter onto the griddle), but you could just as easily add bananas, strawberries, chocolate chips (hello, dessert!)…really, the sky is the limit to customize these to your family’s preferences, if you’d like!

With the month of February being National Hot Breakfast month, I just wanted to share with y’all the idea of an easy Breakfast for Dinner (or brinner, as a lot of people call it haha!). It’s a great way to get the family in the kitchen together, and with easy products like Krusteaz’s pancake or waffle mix around, it won’t take long for you to get dinner on the table. 🙂

Easy Crinkle Cookies

February 8, 2018 by Amy 28 Comments

Disclosure: This post benefits the amazing organization, Cookies for Kids’ Cancer. I personally donated to the cause, and I am also writing this blog post in exchange for a charitable donation from our generous sponsors!

Happy February, y’all!

I feel like I’ve been constantly telling you guys that life is crazy, and well..it still is. Ha!

January just flew by…I’ve had a big life change happening (which I’ll eventually share), but I need time to slow down! Like, seriously…SLOW DOWN, TIME (please?).

We’re in February though, which is super fun. Not only is it Valentine’s Day, but being in south Louisiana, we also celebrate Mardi Gras! So many fun, festive events to enjoy with family and friends. 🙂

To make things a little more festive on the blog, I wanted to share these easy crinkle cookies with y’all (in fun Valentine’s Day colors). All you need is a box of cake mix (of your choice) and four other ingredients! That’s it! I have quite a few friends and family members who just don’t like baking from scratch, and if you’re in that number, this recipe is for you! It’s easy and pretty darn impressive!

Easy Crinkle Cookies
Source: mildly adapted from Betty Crocker

Ingredients:

1 box cake mix (of your choice – I used yellow)

2 large eggs

1/3 cup canola oil

1/4 tsp. almond extract

1/2 cup confectioners sugar

food coloring (optional)

Directions:

Preheat your oven to 375 degrees F. Line a baking pan with a silicone baking mat or parchment paper.

In a large bowl, mix the cake mix, eggs, oil and extract together until a dough forms. Place the confectioners sugar in a separate bowl. Scoop cookies using a medium scoop, coat them in the confectioners sugar (lightly tapping off the excess sugar), and place them on the lined baking pan 2 inches apart.

Bake the cookies for 9-11 minutes, until the tops of the cookies are crackly and dry on top.

Cool the cookies in the cookie sheet for about 10-15 minutes, and then move them to a cooling rack.

Enjoy!

I’m writing this blog post to also let you guys know about an amazing cause: Cookies for Kids’ Cancer. I’ve blogged about this wonderful cause a few times on my blog, and I truly love what they are doing. They’re bringing awareness “one good cookie at a time”.

This is the second year for our Valentine’s event! We want to make a difference in the fight against pediatric cancer!

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!!!

Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference! <3

Donate here.

Also, please take some time to check out some of these great recipes from fellow bloggers participating in this campaign!

Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
Food Bloggers’ Valentine’s Event from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Love Cake from Sara of Confectionary Tales

Santa’s Popcorn

December 19, 2017 by Amy Leave a Comment

Disclosure: This post is sponsored by G.H. Cretors. All opinions are 100% my own.

One of my favorite parts of the holiday season involves making delicious goodies for the people that I care about. Family, friends, coworkers…you name it. After all is said and done, I typically make 300+ cookies, as well as various other homemade goodies. However, for the first time in years, I decided to not do the grand bake-palooza.

The simple why is that I just haven’t found the time to do it. As you guys can tell, my blog has become more of a back-burner project. It’s a bit sad, since I love spending time in the kitchen, and I look forward to sharing my big bake-palooza post with y’all every single holiday season. However, this is the first season without it, and hopefully the last. 🙂

This year, I’ve focused on easier homemade goodies, like this popcorn mix. Within half an hour, you have a tin-full of this delicious mix, which I’ve lovingly named Santa’s Popcorn. I imagine if Santa had a favorite popcorn, it would be something like this. 🙂

One of the biggest time-savers is using pre-made caramel popcorn. One of my favorite pre-made caramel popcorns is G.H. Cretors “Just the Caramel Corn”. The popcorn is still crunchy, the caramel is rich and flavorful, and it’s affordable!

Santa’s Popcorn
Source: a Nifty Foodie original

Ingredients:

1 8 oz. bag “Just the Caramel Corn” popcorn

1 cup M&Ms

1/2 cup semi-sweet chocolate chips, melted

1/2 cup white chocolate chips, melted

various sprinkles

Directions:

Line a rimmed baking sheet with parchment or wax paper. Pour the bag of caramel popcorn onto the lined baking sheet, in one even layer. Pour the M&Ms over the popcorn in one even layer.

Drizzle the semi-sweet and white chocolates over the popcorn and M&Ms. Immediately sprinkle the popcorn mixture with as many sprinkles as you’d like, being careful to finish this step before the chocolate hardens. Wait for the mixture to cool.

Enjoy!

Snickerdoodles

November 7, 2017 by Amy 10 Comments

Disclosure: This post is sponsored by Imperial Sugar, as a part of #GiveAFriendACookie campaign.

I can’t believe we are a month away from the holiday season! This is the time of the year where I start to finalize my ideas for my huge bake-palooza that happens every December, so I’m always up for trying new cookie recipes. 🙂

Now I know it’s not exactly the holidays yet, but I find that sharing something homemade with someone you care about is one of the best gifts. I feel like baked goodies can easily bring a smile to someone’s face. Since it’s been a tough year all around this country (and the world), a small gesture (like baked goodies for a neighbor) can mean so much! If you love to bake for others around the holidays, why not surprise someone you care about with a dish full of cookies this week? No one will be expecting it, but I’m 99.9% sure the gesture would be well-received! <3

For me, I decided to bake these snickerdoodles for my neighbors and coworkers. A simple, classic cookie that is a favorite of mine. 🙂 This is the first time I’ve ever made this recipe, but it’s from my favorite baking book, so I knew this wouldn’t let me down!

Look at all of these amazing cookies from other bloggers participating in #GiveAFriendACookie:

Snickerdoodles from The Nifty Foodie
Fall Flower Cookies from The Decorated Cookie
Peanut Butter Cookies from The Bearfoot Baker
Spiced Chocolate Chip Cookie Bars from Baked Bree
Apple Pie Wedge Cookies from Munchkin Munchies
Peppermint Crunch Sugar Cookies from The Domestic Rebel
Pecan Chocolate Fudge Chunk Cookies from Country Cleaver
Everything Cookies from Confessions of a Cookbook Queen
Chocolate Chip Cookies from LilaLoa
Lemon Cardamom Crinkle Cookies from Fifteen Spatulas
Apple Cinnamon Cookies from Dine and Dish
Triple Chocolate Peanut Butter Cookies with Sea Salt from A Farmgirl’s Dabbles
Fall Wreath Sugar Cookie from Tikkido
Homemade Oatmeal Cream Pie Cookies from A Southern Fairytale
Chocolate Turtle Cookies from Bake at 350

For nearly 175 years, Imperial Sugar has been helping people communicate thanks, appreciation, love, and sympathy through home-baked treats. At the heart of baking for others is the very act of giving, and Imperial Sugar encourages everyone to bake and share, both in times of celebration and in times of crisis. Together we can make someone’s day just a little bit sweeter. If you are looking for cookie inspiration, visit the Imperial Sugar website for 350+ time-tested cookie recipes.

Snickerdoodles
Source: Cooks Illustrated

Ingredients:

1 1/2 cups granulated sugar, plus 1/4 cup for rolling

1 tbsp. ground cinnamon

2 1/2 cups all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

8 tbsp. unsalted butter, softened

8 tbsp. vegetable shortening

2 large eggs

Directions:

Place the oven rack on the middle rack, and preheat the oven to 375 degrees F. Prepare 2 cookie sheets by lining them with either parchment paper or a reusable silicone liner.

Prepare the rolling mixture by combining 1/4 of the granulated sugar with the cinnamon in a shallow dish and mix well with a fork or spoon.

In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of a stand mixer, mix the butter, shortening and remaining 1 1/2 cups of granulated sugar on medium speed until light and fluffy, for about 3-6 minutes. Mix in the eggs, one at a time, for about 30 seconds (or until incorporated). Scrape down the bowl.

With the mixer on low speed, slowly add in the flour mixture and mix until just combined. Turn off the mixer, and give the dough a final stir to make sure no flour pockets remain in the dough.

Using a medium-sized cookie scoop, scoop the dough out and roll them into balls. Roll half of the dough ball in the cinnamon sugar mixture, and place the non-cinnamon side down on the prepared cookie sheets. Place cookie dough balls 2 inches apart on your cookie sheets.

Bake your cookies one sheet at a time in the oven, until the edges of the cookies are set and are barely beginning to brown (with the centers still looking soft/puffy), about 10-12 minutes, rotating the cookie sheet halfway through the baking time.

Allow the cookies to cool on the cookie sheet for about 10 minutes, and then transfer them to a cooling rack to finish cooling. Once they are completely cooled, enjoy!

Pumpkin Spice Coffee Syrup #PumpkinWeek

October 4, 2017 by Amy 9 Comments

Disclosure: This recipe is a part of a blogger event, called #PumpkinWeek.

If you know me at all, I’m always anxiously awaiting the arrival of pumpkin-spiced coffee drinks. I absolutely cannot get enough of them, but at $5/drink, it really adds up! I have a Nespresso machine at home, so I thought, what if I made my own pumpkin spiced drinks at home?

Yes, y’all. This syrup is SO good! Lately (since it’s 90+ degrees outside), I just take a cup full of ice, and add a couple of shots of espresso, a small amount of this syrup (maybe just under a full tbsp. for me), and then I fill up the rest of the cup with milk. Easy peasy pumpkin spice iced coffee!

Pumpkin Spice Coffee Syrup
Source: mildly adapted from Cook Like a Champion

Ingredients:

1 cup granulated sugar

1 cup water

2 tbsp. pumpkin purée (not pumpkin pie filling)

2 tsp. pumpkin spice

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground ginger

Directions:

Combine the sugar and water in a small saucepan, and cook the mixture over medium-high heat. Cook the mixture, stirring occasionally, until the sugar has completely dissolved in the water.

Whisk in the pumpkin puree, pumpkin spice, cinnamon, nutmeg and ground sugar. Cook the mixture for about 10 minutes on medium-low, stirring frequently, making sure to not let the mixture come to a boil (if it’s necessary, reduce the heat more).

Allow the mixture to cool for 10 minutes. An optional step is to strain the mixture through cheesecloth, but I decided against it. (The more spice, the better for me!) Enjoy!

Use a small amount of this (anywhere from a tsp. to a tbsp.-ish, depending on sweetener preferences) in your coffee drink of choice and enjoy!

Want more pumpkin recipes? Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures
Pumpkin Beer Bread Pudding from Forking Up
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla
Pumpkin Risotto with Garlic and Sage from Making Miracles
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee

Sweet Pumpkin Recipes:

Healthy Whole Wheat Pumpkin Muffins from Feeding Big
Maple Pumpkin Monkey Bread from The Bitter Side of Sweet
Pumpkin Chess Pie from The Spiffy Cookie
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D’s Books and Cooks
Pumpkin Cream Puffs from Mildly Meandering
Pumpkin Dump Cake from Seduction in the Kitchen
Pumpkin-Nut Crumble Cake from Hardly A Goddess
Pumpkin Praline Cheesecake from A Day in the Life on the Farm
Spice Cookies with Pumpkin Dip from An Affair from the Heart
Stuffed Pumpkin Cupcakes from The Freshman Cook
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker

Amy

PRIZE #1 DIXIE CRYSTALS

PRIZE #2 CABOT CREAMERY CO-OPERATIVE

PRIZE#3 JOYJOLT

PRIZE#4 SWEETS & TREATS

PRIZE#5 TORANI

PRIZE#6 COOKBOOK SET

Here are today’s #PumpkinWeek Recipes:

Beverages:

Savory:

Baked Goods & Desserts:

Here are today’s #PumpkinWeek Recipes:

Savory:

Baked Goods & Desserts:

Beverages:

Savory:

Baked Goods & Desserts:

Pumpkin Drink Recipes:

Savory Pumpkin Recipes:

Sweet Pumpkin Recipes:

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