Amy

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

Pumpkin Cranberry Oatmeal Bars #PumpkinWeek

October 2, 2017 by Amy 14 Comments

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

Anddddd, just like that, it’s October!

My husband and I have been so busy, which really isn’t like us. Most of our weekends involve meal prepping in some sort of fashion. We actually used to purchase 5-day meal plans through a local company, and then we quickly realized that not only was it spend-y, but since we love to cook, we were totally missing that aspect in our day-to-day lives.

Since we’re new to the meal prep side of things, we are quickly learning what works and what doesn’t. Hopefully, I’ll be able to share some tips and tricks with y’all, but for now, it’s a work in progress!

This past weekend was one of the first weekends in a while that I baked something sweet. Well, two sweet dishes (as you will see later this week). It was ALLLL for #PumpkinWeek. 🙂 This blogging event was just MADE for me, since I love everything pumpkin! My first recipe that I’m going to share with y’all are these fantastic Pumpkin Cranberry Oatmeal Bars! These are cake-y bars, loaded with pumpkin spice, oatmeal and dried cranberries…topped with a maple glaze. It’s just fantastic! I shared these with our neighbors, and one of them mentioned that they could totally eat a whole pan of these. 😛

Pumpkin Cranberry Oatmeal Bars
Source: adapted from Chowhound

Ingredients:

For the bars:

2 cups all-purpose flour

1 1/3 cups old-fashioned rolled oats (not instant)

1 tbsp. pumpkin pie spice

1 tsp. fine salt

2 sticks (8 oz.) unsalted butter, at room temperature

1 cup packed dark brown sugar

1 cup granulated sugar

1 large egg, at room temperature

1 tsp. vanilla extract

1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)

1 cup dried cranberries

For the glaze:

1 1/2 cups powdered sugar, sifted

3 tbsp. plus 1 tsp. milk (not nonfat), plus more as needed

2 tbsp. maple syrup

Directions:

Preheat the oven to 350°F, and line a 9×13 inch baking pan with parchment paper. Set aside.

Whisk the dry ingredients (flour, rolled oats, baking powder, pumpkin spice & salt) together in a medium bowl. Set aside.

Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and beat the mixture well on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer, and using a rubber spatula, scrape down the bowl.

Add the egg and vanilla extract, and then, return the mixer to medium speed. Beat the mixture until just incorporated, about 30 seconds. Stop the mixer, and scrape down the bowl.

With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Then, add half of the pumpkin puree and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin puree. Fold in the dried cranberries, until just incorporated.

Spread out the batter evenly into the 9×13 inch baking pan. Bake for 40-45 minutes, or until a knife inserted into the center comes out clean. Allow the bars to cool.

To make the glaze, whisk together the powdered sugar, milk & maple syrup in a bowl. Drizzle the glaze over the bars, and enjoy!

Are you in a pumpkin mood lately, too? Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Pie Moscow Mule from Love and Confections.

Savory Pumpkin Recipes:

Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.

Sweet Pumpkin Recipes:

Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.

Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.

Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.

Pumpkin Dulce de Leche Pie

September 6, 2017 by Amy Leave a Comment

Disclosure: This post is sponsored by OXO. I received free products in exchange for this post. A charitable donation was also made to Cookies for Kids’ Cancer in exchange for this post. All opinions are 100% my own.

According to the dollar spot at Target, as well as the baristas at Starbucks, it is FALL Y’ALL!

FINALLY.

(Yes, I know calendar-wise, it’s not TECHNICALLY Fall…but I’ll take what I can get!)

I’ve officially switched my home decor to Fall, and I’m currently warming ALL of the Fall Scentsy fragrances I can get my mitts on.

Also, I’m in full-on Fall baking mode. HELLO, pumpkin pie. <3

I decided to make a classic pumpkin pie with a slight twist. While I was at the store, I came across some dulce de leche, and thought that it would be PERFECT with this pie. Caramel + Pumpkin go really well together. It worked beautifully in this pie. I used my favorite all-butter pie crust, and adapted one of my favorite pumpkin pie recipes to make this fantastic dessert. I got a handful of compliments from coworkers the other day when I made this. It was a winner!

I highly encourage you to make your own pie crust from scratch, by the way. It’s super easy, doesn’t take much time at all, and the flavor in this crust is just so rich and buttery. It’s worth it!

OXO sent me some amazing products to make the perfect pie! One thing I really love about OXO is that they really, truly make the cooking & baking experience easier on the home-cook! I’ve loved the OXO brand for years, and these products are a great addition to our kitchen tools.

I received the following products to use/review:

Glass 9″ Pie Plate

Double Pastry Wheel

Stainless Steel Measuring Spoons

4-Cup Angled Measuring Cup

Silicone 1″ Pastry Brush

I have always been really cautious about glass bakeware lately, because of the risk of it shattering. However, OXO put me a little more at ease with their thermal shock resistant borosilicate glass. OXO claims that this means that it can go from freezer to oven without the need to thaw, which is awesome! I didn’t test this out, but the pie plate performed really well for me!

I also especially loved the measuring tools that they included. I already have (AND LOVE) the full set of their angled measuring cups, so getting another 4-cup one is awesome! The measuring spoons are especially awesome, because they connect via a magnet vs. constantly having to take them on/off loops to keep them all together. It’s GENIUS.

The double pastry wheel and silicone pastry brush seem really well-built, and they also performed really well. All in all, I really enjoyed all of these products!

Pumpkin Dulce De Leche Pie
Source: Pie Filling adapted from Libby’s & Pie Crust is from Smitten Kitchen

Ingredients:
For the crust:

1 recipe pie crust

For the filling:

3/4 cup granulated sugar

1/2 tsp. salt

2 tsp. pumpkin pie spice

3 large eggs, divided

1 15 oz. can pure pumpkin (not pumpkin pie filling)

1 12 oz. can evaporated milk

4 oz. dulce de leche

Directions:

Preheat your oven to 425 degrees F. Roll out your pie crust into two even-sized circles, that would fit into the pie dish. Rub butter on the inside of a 9″ pie dish, and press one of the crusts into the pie dish.

To make the filling, mix the granulated sugar, salt, and pumpkin pie spice in a small bowl. In a large bowl, beat two of the eggs together, until well-mixed. Add in the pumpkin puree and sugar/spice mixture, and mix well. Then, gradually stir in the evaporated milk.

Pour the pumpkin mixture into the pie shell-lined dish, and then drizzle the 4 oz. of dulce de leche on top of the filling (not on the crust).

Optional: Using a pastry wheel, cut the last pie circle into 1/2 inch strips, and place over the pie in a lattice pattern.

Place the last egg in a small bowl or mug, and beat until well-mixed together. Using the pastry brush, brush the edges of the crust, as well as the top of the crust (if you are using a double crust) with the egg wash.

Bake the pie in the oven for 15 minutes at 425 degrees F, and then reduce the temperature down to 350 degrees F. Bake the pie for another 40-50 minutes (checking the pie every 10 minutes or so to see if the pie crust edges need to be covered with a pie shield to prevent burning), or until a knife inserted into the center of the pie comes out clean. Cool the baked pie on a wire rack for 2 hours, and serve immediately or refrigerate.

Shrimp, Corn, and Avocado Salad with Basil Vinaigrette

July 31, 2017 by Amy 2 Comments

Disclosure: This post is sponsored by Amaize Sweet Corn. I was compensated for my post, and all opinions are 100% my own.

Oh man, y’all. This summer has been BRUTAL. The other day, I was helping my husband cut the grass, and it just got to be too much. I’m just going to hug the AC vent until October. I’m not built for this heat and humidity!

One of the few things that summer has going for it is that it’s grilling season! I love grilled foods! Meats, veggies, you name it! I’m a fan! The a-MAIZE-ing folks at Amaize Sweet Corn reached out to me to create a recipe using their corn, and I couldn’t wait! The last time I worked with them, I shared this delicious Grilled Corn Guacamole with y’all.

Amaize Sweet Corn is a non-GMO breed of sweet white corn, grown and harvested in the warm summer months (June – September). It was in development for 22 years, and during that time, over 10,000 variations of corn were tested until the perfect balance of texture and taste were found. Amaize Sweet Corn is only available in the US. In Louisiana, it is found exclusively at Rouse’s (for other states, here is the store locator).

Since Amaize Sweet Corn prides itself in their flavor and texture, I had to let it be the star in a dish. This Shrimp, Corn & Avocado salad puts Amaize Sweet Corn front and center. We enjoyed this as a side dish, but you could easily put this over a bed of lettuce as well. I seasoned the shrimp with lemon pepper to bring a bit more fresh flavor to the dish and also tossed the salad in a fresh basil vinaigrette. It just screams summer! I absolutely loved this dish! Just turn on the grill, and this salad is ready in no time!

Shrimp, Corn & Avocado Salad with Basil Vinaigrette
Source: Nifty Foodie Original

Ingredients:

2 ears of Amaize Sweet Corn

1/2 ripe avocado, cubed

1 1/2 lb. shrimp, deveined and peeled

1 1/2 tsp. canola oil

2 tsp. lemon pepper

1 tbsp. fresh basil, chopped

1 1/2 tbsp. white wine vinegar

1/2 tbsp. fresh lemon juice

5 tbsp. extra virgin olive oil

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. sugar

Directions:

Preheat your grill. Place your corn on the grill, and grill the corn for about 2 minutes on each side, until it shows grill marks (about 10 minutes total). Set the corn aside to cool.

Season your shrimp by tossing it in the canola oil with the lemon pepper and place them on the grill. Grill the shrimp for 2 minutes on each side, until the shrimp turn hot pink and opaque.

Once the corn has cooled, cut away the kernels from the ear, and place in a medium bowl with the cubed avocado and grilled shrimp.

In a mason jar, place the fresh basil, white wine vinegar, lemon juice, extra virgin olive oil, salt, pepper, and sugar. Close the lid and shake the mixture well until everything is mixed together.

Toss half of the basil vinaigrette in the medium bowl with the corn salad. Enjoy!

Cheesy Asparagus Bacon Quiche #brunchweek

May 12, 2017 by Amy 10 Comments

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.

TGIF, y’all! I can’t believe we are near the end of #brunchweek! It’s been a delicious week, indeed! Have y’all seen the recipes?! If you’re planning a Mother’s Day brunch, it’s definitely worth checking out some of the posts that have been shared so far! 🙂

Today, I’m sharing an amazing quiche with y’all. It’s made using ingredients from these generous #brunchweek sponsors – Cabot Creamery Coop and Michigan Asparagus. This quiche is not only delicious, but with the addition of the asparagus, this quiche also makes for a nice presentation.

For the crust, I used puff pastry dough, which takes away the prep of having to make your own crust. Then, the mixing of the ingredients is a cinch, too. No one has to know that this quiche is easy to make – they will be so impressed by the flavors in this quiche! I mean….cheese, asparagus, bacon? You can’t go wrong here!

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Apple Berry Smoothie #brunchweek

May 9, 2017 by Amy 7 Comments

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.

My husband and I have been on our weight loss journey for a few months now. While my weight has gone down 20ish lbs, I’m also excited to see the non-scale victories. I was having random aches/pains, my jeans were tight, none of my dresses fit and I just felt so blah. I also can’t eat nearly as much as I used to be able to. The portion control has been helping! I love being back on track again and enjoying healthier foods, like this great smoothie!

Since the weather is warming up, I just had to fork out the blender. I love the combination of apples with berries, so I had to make this into a smoothie! The wonderful thing about using frozen berries is that you don’t even need to use ice! So it’s chock-full of fruity flavors! After I drank this, I actually felt super full afterwards. This simple smoothie includes Rainier Fruit’s Lady Alice Apples, frozen berries, vanilla yogurt, milk & honey. It couldn’t be any easier to make, and it’s absolutely delicious!

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Amy

Pumpkin Drink Recipes:

Savory Pumpkin Recipes:

Sweet Pumpkin Recipes:

Pumpkin Drink Recipes:

Savory Pumpkin Recipes:

Sweet Pumpkin Recipes:

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