Disclosure:Â I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.
This is one of my favorite times of the year – there’s so much anticipation for Fall! While we don’t have kids, I can think back to this time of the year as a kid – the school supply shopping (SO fun!), curiosity about new classes, and really – just the overall excitement of Fall that’s coming soon! My mom used to make it so special for us as kids – I remember picking out our own different color notebooks, zipper pouches, binders, etc. when we would go to the store. I’m sure it was chaotic for my mom – I was one of four kids, but she knew how to make it fun and something to look forward to!
If my husband and I ever get blessed with kids, I’d love to make it special for them like my mom did for me. 🙂 Heck, a recipe like this triple berry overnight french toast would be a delicious breakfast dish to enjoy the first week of school! I love the overnight aspect of it – prep it all the evening before, and bake the french toast the next morning! So awesome! I used Dixie Crystals granulated sugar in this recipe – I love their sugar products! You can typically find their products at Winn-Dixie stores in south Louisiana.
I’m sharing this recipe for #BacktoSchoolTreats week, which I’m super excited to be a part of! I, along with other bloggers, are sharing some amazing treats that are perfect to enjoy for back to school! Be sure to scroll down below to see what other bloggers are sharing this week, as well as some AMAZING giveaways from our generous sponsors!
Triple Berry Overnight French Toast
Source: adapted from EpicuriousIngredients:
- 1/4 cup (1/2 stick) butter, room temperature
- One loaf of french brioche bread
- 6 eggs
- 1 1/2 cups milk
- 1/4 cup granulated sugar
- 2 tbsp. maple syrup
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1 tsp. grated orange zest
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- Powdered sugar (for dusting)
Directions:
- Spread the butter over bottom of heavy 13×9 inch baking pan with 1-inch-high sides.
- Arrange the bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla, salt, and orange zest in large bowl, and whisk until everything is well-combined. Pour mixture over bread. Turn bread slices to coat. Sprinkle the fresh berries over the bread mixture. Cover the pan with foil and refrigerate overnight.
- The next morning, preheat oven to 400°F. Bake the french toast mixture for 30 minutes with the foil on top, and then remove the foil, baking for another 10-15 minutes.
- Enjoy!
Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!
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.
PRIZE#2 SWEETS & TREATS
PRIZE#3 TORANI
We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.
PRIZE#4 TAYLOR & COLLEDGE
Taylor & Colledge is giving one winner a selection of their gourmet extract pastes, including Organic Vanilla Bean Baking Paste, Lavender Baking Paste, Almond Baking Paste, Coconut Baking Paste, Lemon Baking Paste, and Peppermint Baking Paste.
Taylor & Colledge has been making award winning Vanilla products since 1897. As a family owned business, Taylor & Colledge has always been committed to the fair, ethical and sustainable sourcing of Vanilla. Over the years they have pioneered a number of country specific programs to support growers, their families and to make the vanilla industry more sustainable. They have also taken this knowledge and expertise and applied it to their full range of baking pastes. Whether it’s sourcing the finest peppermint (mentha piperita) to make the best Peppermint Oil, or using only real Almond Milk and Oil of Bitter Almond for their natural Almond Extract Paste, Taylor & Colledge is committed to transform your baking with premium quality pastes, made with only the finest ingredients from around the world.
PRIZE#5 FLAHAVAN’S
Flahavan’s is giving one winner an oat prize package including a jar for overnight oats and a selection of Rolled Oats, Quick to Cook Oats, and Steel Cut Oats.
Ireland’s oldest family-owned food business is situated at the family mill in the Southeast of Ireland. Flahavan’s can trace its oat milling history back to 1785 and its expertise in producing naturally creamy oatmeal back over 230 years. A seven-generation family business, Flahavan’s is the bestselling oatmeal brand in Ireland, where people eat more oatmeal per capita than anywhere else in the world. Flahavan’s is a founding member of Origin Green, the first-ever national initiative to mandate 100% sustainability for food exports.
Thank you to #BacktoSchoolTreats Sponsors: Dixie Crystals, Sweets & Treats, Torani, Taylor & Colledge, and Flahavan’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BacktoSchoolTreats recipes. All opinions are my own. The #BacktoSchoolTreats 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.
Five (5) 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 alternate winner(s) will be chosen. The #BacktoSchoolTreats 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 #BacktoSchoolTreats posts or entry.
Check out these #BacktoSchoolTreats recipes from our Bloggers:
Back to School Breakfasts:
Baked Funfetti Doughnuts from Tara’s Multicultural Table
Bakery Style Blueberry Muffins from Comfortably Domestic
Breakfast Cookies from Home Sweet Homestead
Brioche Bread Pudding from Simply Healthyish
Chocolate Chip Maple Pecan Granola from Family Around the Table
Chocolate Malt Waffles from A Day in the Life on the Farm
Coconut Oatmeal Breakfast Bars from The Beard and The Baker
Homemade Honey Buns from The Domestic Kitchen
Nutella Waffles with Strawberry Syrup from The Redhead Baker
Oatmeal Pear Bars from Karen’s Kitchen Stories
PB&J Overnight Oats from Jolene’s Recipe Journal
Peaches and Maple Crunch Breakfast Jars from My Sweet Zepol
Peanut Butter & Jelly Muffins from The Spiffy Cookie
Triple Berry Overnight French Toast from The Nifty Foodie
Back to School Snacks:
Lavender Rice Krispie Treats from Nik Snacks
Peanut Butter Chocolate Chip Granola Bars from Simple and Savory
Back to School Desserts:
‘Ah! Sunflower’ Cupcakes from Culinary Adventures with Camilla
Almond Joy Cupcakes from Daily Dish Recipes
Back-to-School Sundae from Our Good Life
Caramel Apple Back to School Cupcakes from Big Bear’s Wife
Caramel Apple Dip from The Mandatory Mooch
Chocolate Cupcakes with PB Fluff Buttercream from A Kitchen Hoor’s Adventures
Easy Chocolate No Bake Cookies from Jen Around the World
Chocolate Pudding & Caramel Parfait from Girl Abroad
Oatmeal Cream Pie Layer Cake from Love and Confections
Vanilla Bean Pudding Pops from Hardly A Goddess
Back to School Drinks:
Caramel Apple Iced Tea from For the Love of Food
Dairy-Free Apple Pie Smoothie from Frugal & Fit
Iced Apple Ginger Ale from Kelly Lynns Sweets and Treats
Iced Salted Caramel Latte from Hezzi-D’s Books and Cooks
Bacon Cheddar Scones
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.
For my final #brunchweek recipe, I want to share with you these savory scones. I’m sure you are like “savory scones?!”, but trust me – these are delicious! They are FULL of crispy bacon and melty cheese – it’s the perfect addition to a brunch! I used Dixie Crystals granulated sugar, as well as Cabot’s amazing Vermont Sharp Cheddar in this recipe! Thanks so much to these sponsors for sending these quality ingredients my way!
**Be sure to look below the recipe for the other recipes that food bloggers are sharing for #brunchweek, as well as the great #brunchweek giveaway! So many great ideas are being shared this week!**
Bacon Cheddar Scones
Source: mildly adapted from King Arthur FlourIngredients:
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1 tbsp. baking powder
- 2 tsp. granulated sugar
- 4 tbsp. cold unsalted butter
- 1 cup very coarsely grated cheddar cheese
- 1/2 lb. bacon, cooked, cooled and crumbled (about 1 cup)
- 3/4 cup (+ 2 tbsp) heavy cream – you may want to have 1 cup handy, in case you need more to make the dough come together
Directions:
- Preheat the oven to 425 degrees F, and move a rack in the middle or upper third shelf. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the flour, salt, baking powder and sugar. Using a pastry cutter, work the butter into the flour mixture, until the mixture is crumbly with a few remaining larger pieces of butter. Mix in the cheese and bacon, until everything in the mixture is well distributed.
- Add 3/4 cup of the cream, and stir it in to combine the dough. After it’s mixed in, try squeezing the dough together with your hands. If the mixture is crumbly/won’t stay together as a cohesive piece of dough, add more cream (a little at a time) until the dough forms. Transfer the dough to a floured work surface.
- Form the dough into a smooth 7″ disk about 3/4 inches thick. Once it’s formed, transfer the dough to your baking sheet. Use a knife to cut the disk into 8 wedges, and separate the wedges about 1 inch apart on the sheet.
- For a final touch, brush the scones with some cream – this will help the dough brown. Bake the scones on the middle/upper-third rack for 22-24 minutes, until the dough is golden brown on top. Remove the scones from the oven, and allow them to cool on the pan.
- Enjoy these scones warm or at room temperature. Any leftover scones should be refrigerated or frozen, and reheated before service.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Guava Lemonade from Shockingly Delicious
Mango Lemonade Vodka Cooler from The Redhead Baker
BrunchWeek Appetizers and Salads:
Bacon Ranch Tortilla Rollups from The Mandatory Mooch
BrunchWeek Egg Dishes:
Bacon Cheddar Cheese Souffle from Cookaholic Wife
Lobster Eggs from April Golightly
BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Scones from The Nifty Foodie
Savory Palmiers from Caroline’s Cooking
Vegan Biscuits & Gravy from The Baking Fairy
BrunchWeek Desserts:
Easy Champagne Cupcakes from Rants From My Crazy Kitchen
Giant Donut Cake from For the Love of Food
Lavender Panna Cotta with Lemon Curd from Culinary Adventures with Camilla
Pineapple Paradise Layer Cake from Love and Confections
Ricotta Cookies from April Golightly
Rosemary Lavender Macaron from A Kitchen Hoor’s Adventures
Streusel Kuchen (German Coffee Cake) from Platter Talk
Sugar Cookie Bars with Peach Frosting from Sweet Beginnings
White Chocolate Snack Clusters from Family Around the Table
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.
Bananas Foster Pancakes
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 desserts that I don’t get to enjoy very often is a fresh batch of bananas foster with a heaping scoop of vanilla ice cream! It’s an indulgent mixture of bananas, brown sugar, butter and rum – SO GOOD, Y’ALL! Naturally, when I was told that I would be a part of this year’s #brunchweek, I had to incorporate bananas foster. These pancakes fit the bill – they are super sweet with ripe bananas with the delicious addition of Dixie Crystals brown sugar and cinnamon.
I added a touch of fun to these pancakes with Sweets & Treats sprinkles – these are a mix of the Banana Bread and Chunky Sugar Crystals: Gold. I absolutely love their sprinkles – they are a local company to me & they have super cute sprinkles at a reasonable price! They can also customize mixes – it’s awesome!
**Be sure to look below the recipe for the other recipes that food bloggers are sharing for #brunchweek, as well as the great #brunchweek giveaway! So many great ideas are being shared this week!**
Bananas Foster Pancakes
Source: adapted from AllRecipesIngredients:
- 1 cup all-purpose flour
- 1 tbsp. brown sugar, lightly packed
- 2 tsp. baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 egg, beaten
- 1 cup milk
- 2 tbsp vegetable oil
- 1/2 tsp. vanilla extract
- 2 mashed ripe bananas
Directions:
- Combine the flour, brown sugar, baking powder, salt and cinnamon in a medium sized bowl. In a large bowl, mix the egg, milk, vegetable oil, vanilla extract and mashed bananas.
- Stir the flour mixture into the banana mixture, until the batter is slightly lumpy.
- Preheat a lightly oiled griddle or large frying pan over medium-high heat. Once the cooking surface is preheated, scoop 1/4 cup of the batter onto the griddle for each pancake. Cook the pancakes until they are golden brown on each side. Optional step – top with sprinkles, cinnamon, maple syrup and whipped cream. Enjoy!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Guava Cosmopolitan from Family Around the Table
Guava Gin Fizz from Culinary Adventures with Camilla
How to make Italian Soda from Creative Southern Home
Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen
BrunchWeek Appetizers and Salads:
Brown Sugar Bacon Palmiers from Jolene’s Recipe Journal
BrunchWeek Egg Dishes:
Breakfast Potato Skins from A Kitchen Hoor’s Adventures
Keto Frittata with Bacon & Cheese from April Golightly
BrunchWeek Breads, Grains, and Pastries:
Bacon & Sausage Breakfast Pizza from Eat Move Make
Bananas Foster Pancakes from The Nifty Foodie
Bacon Cheddar Mini Quiche from For the Love of Food
Chai Coffee Cake Muffins from Snacks and Sips
Churro French Toast from The Redhead Baker
Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
Ham and Cheddar Bread Pudding from Cookaholic Wife
Overnight Oatmeal 3 Ways from Big Bear’s Wife
Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
Princess Toast from Seduction in the Kitchen
Sourdough Bagels from Karen’s Kitchen Stories
BrunchWeek Main Dishes:
Apple Cheddar, Bacon Quesadillas from Books n’ Cooks
Blueberry Cheddar Sausage from GirlCarnivore
Cheesy Hot Chicken & Waffles from The Crumby Kitchen
BrunchWeek Desserts:
Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
Chocolate Pecan Congo Squares from Love and Confections
French Lemon Yogurt Cake from Caroline’s Cooking
Mango Gooey Butter Bars from Hardly A Goddess
Shoofly Pie from Platter Talk
Walnut Crumb Cookies from Rants From My Crazy Kitchen
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 Smoothie Shooters
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 OriginalIngredients:
- 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.
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.
PRIZE#3 JOYJOLT
PRIZE#4 SWEETS & TREATS
PRIZE#5 TORANI
PRIZE#6 COOKBOOK SET
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
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 originalIngredients:
- 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
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 BookIngredients:
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
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 EpicuriousIngredients:
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!
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:
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
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 NetworkIngredients:
- 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.
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.
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.
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!
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
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.
Breakfast Night with Krusteaz
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
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 CrockerIngredients:
- 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
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