Classic Caramel Apples

Classic Caramel Apples

Do you guys ever watch QVC? I usually only watch around the holidays when the kitchen show is on, and OMG…half of the time, I’m so jealous of the guy who hosts the program. The other day, they were advertising for these really fancy caramel apples, and the craving hit me. I had to have caramel apples. HAD to.

So, I grabbed a sack of small Granny Smith apples and got to work. I always get a bit anxious when it comes to candy-making, but we recently purchased this thermometer (it was on clearance at Target), and it worked like a charm! I usually have to use the bowl of ice water trick, because my thermometer is always a bit off, but these came out perfectly. I think the hardest parts were waiting for the caramel to cool down for dipping, and then cool completely for enjoying!

This recipe is a little different than the usual caramel that I’m used to…there’s a hint of molasses and maple flavor to it, which just makes you want to wear a pair of fuzzy socks, make my house smell like fall spices and take a nap. Perfect fall afternoon, right?

Classic Caramel Apples
Source: Epicurious

Ingredients:

  • 1 lb. box dark brown sugar
  • 16 tbsp. unsalted butter, softened and at room temperature
  • 14 oz. can sweetened condensed milk
  • 2/3 cup dark corn syrup
  • 1/3 cup pure maple syrup
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. dark molasses
  • 1/4 tsp. salt
  • 12 popsicle sticks, chopsticks or long cookie sticks
  • Heavy whipping cream, just in case the caramel thickens too much during dipping
  • Optional: decorations (I used crushed candy corn M&Ms and a mixture of graham cracker crumbs with sprinkles) and/or melted dark, milk or white chocolate

Directions:

  1. Place the first 8 ingredients in a deep (at least 3 inches), heavy saucepan or dutch oven. Stir the mixture with a wooden or silicone spatula over medium-low heat, until the sugar dissolves (about 15 minutes). Have a wet pastry brush handy for brushing down the sides of the pan/pot.
  2. Add a clip-on candy thermometer to the side of the pan/pot. Then, increase the burner to medium-high heat, cooking the caramel to a rolling boil, stirring constantly (yet slowly) until the candy thermometer reaches 236 degrees F. If needed, use the wet pastry brush to brush down the sides of the pan/pot.
  3. Carefully pour the caramel into a metal bowl, making sure not to scrape the pan/pot. Place the candy thermometer in the bowl, and allow the caramel to cool, without stirring, to 200 degrees F. This step will take 20-30 minutes.
  4. While the caramel is cooling, prep the apples by washing them in warm water, and wiping the excess water off of the apples once they are cleaned. Carefully stick in a popsicle stick/chopstick/cookie stick a couple of inches into the stem side of the apple. Place the apples on buttered foil or a silicone baking sheet.
  5. Once the caramel cools, dip one apple into the caramel, submerging all of the apple, except for the very top of the apple. Take the apple out of the caramel, and allow the excess caramel to drip back into the caramel bowl. Once that’s done, turn the caramel apple upside down, and hold the apple like that for several seconds, in order for the caramel to sort of set around the apple. Place the apple on the foil or silicone sheet. Repeat with the remaining apples, being sure to space the apples apart on the buttered foil/silicone sheet. Just in case the caramel thickens too much, add 1-2 tbsp. of heavy whipping cream to the caramel, and briefly whisk the caramel in the bowl over low heat to thin it out.
  6. If you are using decorations or chocolate, prepare them at this time for the apples.
  7. Place the apples on baking sheets in the fridge for about 15 minutes, or until the caramel is partially set and cool to the touch. Remove the baking sheets from the fridge. Lift one apple from the foil/silicone sheet, and using your hand, press the pooled caramel from the bottom of the apple, back onto the apple. Place the apple back on the foil/silicone sheet. Repeat with the rest of the apples.
  8. At this time, firmly press the decorations into the caramel, and then return the apple to the foil/silicone sheet. You can also dip the caramel apples into melted chocolate (allowing the excess to drip off for a few seconds), and then roll the chocolate coated caramel apple into your decorations. Another option for decorating the caramel apples is to drizzle melted chocolate over the apples and press on decorations that way too.
  9. Place the apples on the baking sheets back in the fridge for about an hour to allow everything to set. Cover or place in food-safe cellophane bags, and chill the apples for up to a week. Enjoy!

Chocolate Spritz Cookies with Pumpkin Spice Peanut Butter Icing

Disclosure: I wrote this post as a part of OXO’s Bake a Difference for Cookies for Kids’ Cancer (#OXOGoodCookies) campaign. I received no compensation for this post, but was given OXO products to use to make this recipe.

Chocolate Spritz Cookies with Pumpkin Spice Peanut Butter Icing

My best friend is about to have her first baby. It blows my mind, because um…wasn’t college last week? Not really, but time is just flying by. My husband and I want to have kids some day, but oh man, I sometimes still feel like I’m too young for this. When did I reach my 30s? Weird.

Anyway, I’m super thrilled for her and her husband. I can’t wait to meet their sweet little baby and spoil him/her rotten with random craft-y things. :-P

I have been in a major cooking mood this past week, which means fall is really around the corner. I rarely cook in the summer, and if I do, it’s slow cooker meals, because I don’t want to heat things up in the house when it’s 100+ heat index outside (kitchen slacker). So, now my kitchen is about to be crazy haha! I made these chocolate spritz cookies for coworkers, and then two pans of chicken enchiladas (one for us and one for my friend/her husband, just so they have one less thing to worry about when prepping for baby). :-)

These chocolate spritz cookies are very simple to throw together. It’s not fussy…just one bowl needed, and the dough comes together in no time! I got this recipe off of OXO’s recipe book, but decided to add my own little fall twist by icing the cookies with pumpkin spice peanut butter icing. Perfect combination for the fall! I used OXO’s cookie press to make them, and I was especially excited to use the fleur de lis disk, since it’s football season. (Yay Saints!)

I made these cookies to Bake a Difference with OXO for Cookies for Kids’ Cancer. This fall, keep your eyes peeled for certain OXO products with this sticker on the tag.


(Image courtesy of OXO, used with their permission.)

For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September.

* In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

If you’re looking to purchase some new kitchen products very soon, it’s the perfect time to bake a difference, especially with the holidays coming up!

Chocolate Spritz Cookies with Pumpkin Spice Peanut Butter Icing
Source: cookies from OXO and icing is adapted from Betty Crocker

Ingredients:

For the cookies:

  • 1 1/2 sticks unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1 1/2 tsp. vanilla extract
  • 1 large egg, at room temperature
  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder

 For the icing:

  • 1 tbsp. peanut butter
  • 1/4 tsp. pumpkin pie spice
  • 1 1/2 tbsp. whole milk
  • 1/2 tsp. vanilla extract
  • 1/2 cup confectioners sugar

Directions:

  1. To make the cookies, preheat the oven to 375 degrees. Set aside two un-greased baking sheets.
  2. In a large bowl, cream the butter, sugar and salt together, until light and fluffy. Scrape down the bowl, and add the vanilla extract and egg into the bowl, mixing on low.
  3. Slowly add in the flour and cocoa powder, beating until the mixture is well mixed.
  4. Bake the cookies for 8-10 minutes, rotating the baking sheet halfway through, until the cookies are golden brown on the edges.
  5. To make the icing, whisk the peanut butter, pumpkin pie spice, milk and vanilla extract together in a bowl until well mixed. Add in the powdered sugar and mix until there are no clumps in the icing. It will be a thin icing.
  6. Once the cookies have cooled, place them close together on a cooling rack and using a fork, drizzle the tops of the cookies with the glaze. If you’d like, you can add sprinkles on top right after icing them. Enjoy!

 

Layered Chocolate Chip Cookie Cake

Layered Chocolate Chip Cookie Cake

I know I have been fairly infrequent in my posting lately, which kind of stinks. Life has really been happening (all good things), but none of it has to do with this blog. So, of course, it has suffered a little bit. However, I’m pretty excited that my favorite baking months are ahead, so there will be more recipes for me to share. I tend to get more inspiration in the kitchen during the cooler months, so I’m pretty excited to share recipes more frequently again. :-)

This past week was my coworker’s birthday. At my current job, I’ve sort of become one of the unofficial birthday cake makers. When I asked my coworker what she would like for her birthday, she asked for the New York Times cookies that I posted about a while back. I was originally thinking of decorating the cookies with buttercream and just passing those out, but then I thought that a cookie cake would be especially fun.  I love the look of the un-iced cakes lately, so I went for that look with this cookie cake.

This post isn’t really a recipe, because the recipe for the cookies and buttercream have already been posted. However, I did want to share how I went about making this recipe, which is meant for individual cookies, into a layered cookie cake.

Layered Chocolate Chip Cookie Cake
Source: inspired by un-iced cakes, which are all over the Internet lately

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees. Line 2 8-inch cake pans with parchment paper.
  2. Divide the cookie dough into four pieces (Just to note: As you can see, this cookie cake has three layers. I only used three of the pieces for this recipe, and baked the rest of the dough into individual cookies). Press one piece evenly into the bottom of the 8-inch cake pan. Repeat with another piece of cookie dough into the other pan.
  3. Bake the two layers in the oven for 18-22 minutes, until the top of the cookie layers are golden brown. Remove the pans from the oven, and allow the cookie pans to cool in the pan for 15 minutes. The pans will still be hot after this, so carefully flip the pans over onto a cooling rack, remove the parchment paper and allow them to finish cooling on the rack.
  4. When one of the pans is fully cooled, line the pan with parchment paper and press another piece of cookie dough evenly into the pan. Bake the last layer for 18-22 minutes, and allow it to cool the same way as the other two layers.
  5. Once all of the layers are cooled, place a small dollop of buttercream frosting on the cake serving plate, and place the first layer over the frosting. The dollop of frosting will help the cake adhere to the plate. If you’d like, you can dye the buttercream whatever color(s) you’d like. Set aside about 1 cup frosting for decorating the top/sides of the cake for after you’re done assembling the cookie cake.
  6. With the buttercream that you didn’t set aside, evenly spread half of the buttercream on top of the first cookie layer. Place the second cookie layer directly over the frosted first cookie layer. Then, evenly spread the rest of the buttercream (not including the cup you set aside) on top of the second cookie layer. Finally, place the third cookie layer on top of the second cookie layer.
  7. With the remaining cup of buttercream, I added a few piped swirls on top and piped some buttercream along the sides of the cake, to make things look cleaner. Add sprinkles, if you’d like! Slice like a normal cake and enjoy!

Peanut Butter Chocolate Chip Cheese Ball

Peanut Butter Chocolate Chip Cookie "Cheese" Ball

Last week, I went on an impromptu trip to Sonic. Since I’m back to calorie counting, I try to keep my splurges to a minimum, but that night, I couldn’t shake the craving for peanut butter + chocolate (pun intended) :-). So, I fulfilled it with a PB Chocolate milkshake at Sonic that was probably my entire calorie count for the day. It was delicious. DELICIOUS.

I haven’t gone back to Sonic since, though…even though I drive by it every.single.day on the drive home from work. Willpower struggles, y’all.

Speaking of willpower struggles…I stupidly made this dessert cheese ball for an office party. I managed to avoid the break room for a good part of the day, but once I went in there for lunch, I couldn’t help myself. I served these with Peanut Butter & Dark Chocolate Chip Cookie Chips. I received a few packs of these a while back as a complimentary sample to try and just had to get more for this dessert! You could also use graham crackers or animal crackers with these, but I thought PB Chocolate Chip cheese ball with PB/Dark chocolate cookie chips? I mean…c’mon.

This went over really well at the office party. The cheese ball itself is a peanut butter/cream cheese combination, mixed with chopped Reese’s and semi-sweet chocolate chips. Then, I put some refrigerated Reese’s cups in a food processor, and chopped them up until they were crumbly. THEN, I coated the cheese ball in the candy. Yeah….I’m not sorry at all. In fact, this snack went over so well that I ran out of Cookie Chips just after lunch. I seriously thought that meant I’d have a ton of this to bring home, but um…some people had to have eaten this straight up with a spoon, because there wasn’t much left at all when I went to bring my dish home! :-P

Peanut Butter Chocolate Chip Cheese Ball
Source: slightly adapted from Buns in my Oven

Ingredients:

  • 1 8 oz. block cream cheese, softened
  • 1 cup confectioners’ sugar
  • 3/4 cup creamy peanut butter (NOT natural)
  • 3 tbsp. packed light brown sugar
  • 1 tsp. vanilla extract
  • 1 bag Reese’s miniature cups, divided and coarsely chopped
  • 1/2 cup semi-sweet chocolate chips

Directions:

  1. Place the cream cheese, confectioners’ sugar, peanut butter, brown sugar and vanilla extract in a medium bowl. Beat the mixture until everything is well-mixed, about two minutes. Stir in half of the Reese’s and all of the chocolate chips. Wrap the mixture in plastic wrap, in a slightly flattened ball shape.
  2. Refrigerate the ball for 2 hours, as well as the remaining Reese’s cups. Remove the Reese’s from the fridge, and place them in a food processor. Process the candy until crumbly, and place them in a large plate. Remove the cheese ball from the fridge, and coat the ball thoroughly in the crumbled Reese’s.
  3. Place the cheese ball on a clean serving plate, and refrigerate for a couple of hours or overnight, until ready to serve. Enjoy!

 Disclaimer: I was sent samples of Cookie Chips at no cost to me. All opinions are 100% my own.

Red Velvet Ooey Gooey Bars

Red Velvet Ooey Gooey Bars

One of the things I love about family is that no matter how long it’s been since you last saw them, everything seems to click and you pick up right where things left off. I went to a family member’s birthday party, and for the first time, I was nervous about going to a family event. Nervous because of the weight gain, and it’s been a while since I last saw quite a few of these family members. I know it’s really silly, but I feel like I should always apologize when I see people who once congratulated me on my weight loss. I know that my gain doesn’t affect them, but right now, I just feel like a weight loss slacker. I know…I know. It’s a journey, after all…however, I can’t help but think about what people see when they haven’t seen me since I was at my lowest weight.

Of course, no one said a word about it. No one. And we were all happy to see each other and catch up. It was a lovely day, actually. Surprisingly nice weather, gorgeous scenery on the lake, and it was just so nice to see everyone. Of course, I should know better. Family and friends don’t care what you weigh or how you look at a party. They just care that you’re there.

These ooey gooey bars are famous in the family. My mom, aunt, grandma…they all have made these bars for parties, and they’re always a hit. They’re fantastic and super easy to throw together (which is why they make an appearance at every party)!

When we were asked to bring a dish this past weekend, I asked my mom for her recipe for these infamous ooey gooey bars. They’re called ooey gooey bars, because the cream cheese layer is super rich, and for lack of a better word, ooey gooey. :-P My mom usually makes them with yellow cake mix, but I thought it would be a fun, southern twist to make them red velvet. And of course, there’s nothing wrong with the occasional added chocolate drizzle to a dessert. :-)

Red Velvet Ooey Gooey Bars
Source: adapted from my mom

Ingredients:

  • 1 box red velvet cake mix
  • 1 stick of unsalted butter, melted and cooled
  • 2 large eggs, divided
  • 1 cup chopped pecans
  • 8 oz. cream cheese, softened
  • 2 cups confectioners’ sugar
  • 2 tsp. vanilla extract
  • pinch of salt
  • 3 oz. semi-sweet chocolate, chopped

Directions:

  1. Preheat the oven to 350 degrees, and prepare a 9×13 inch pan by lining it with aluminum foil and greasing the inside with butter or baking spray. Set aside.
  2. Mix the cake mix, melted butter, one of the eggs and pecans together until a cookie-like dough forms. Press the dough evenly into the baking pan (it may be sticky, so keep a bowl of water handy).
  3. Beat the cream cheese, confectioners’s sugar, the last egg, vanilla extract and salt together until well-mixed. Spread the mixture evenly on top of the red velvet dough.
  4. Bake the bars for 40-50 minutes, until the top of the bars are browned along the edges and are starting to brown in the middle. Allow them to cool completely in the pan. Melt the semi-sweet chocolate in a bowl, and drizzle the top of the bars with the melted chocolate. Allow the chocolate to set and enjoy!

New York Times Chocolate Chip Cookies

New York Times CCC

This past weekend was just lovely. I drove down to New Orleans to celebrate Mother’s Day with my family. It was so nice to catch up with all of my siblings, as well as treating my mom to a nice lunch out (even though at ages 21-30, we’re still pretty silly in public haha!). One of the things I appreciate about my family is that while we’re all pretty busy and don’t see each other very often, it seems like we just pick up where we left off. We talked about old home videos, past holidays, and just caught up with each other in general.

It makes me appreciate everything about my family. We have our quirks, but I feel so lucky to have the family that I have. We’re all so supportive of each other, and oh man, did I appreciate my family like crazy last year! I remember calling my family just after the lightning strike/fire happened. I had reached my low point, because the “what ifs” were eating at me. There wasn’t anything they could do to undo the damage, but to have people there to vent to/cry to…it’s what I needed.

While I’m pretty happy right now (Thank you, new awesome job…funny how a new day job can boost your mood!), I felt 10x happier after seeing everyone. Sure, we may have gotten a few stares from laughing too loud in the restaurant, but who really cares? I feel like we need to do this more often, but with 3 busy siblings and my parents who seem busier now vs. when I was a kid, I’m afraid it probably won’t happen again for a few months now (maybe for Father’s Day…hint hint family?).

Chocolate chip cookies remind me a lot of my family. My mom used to bake cookies like crazy when we were kids, although she’d sneak in oatmeal chocolate chip cookies any chance she could get. :-P Also, the Pillsbury cookie dough rolls? I’m pretty sure we ate more raw dough from those than actual baked cookies (I know…not safe because of eggs/salmonella risk…don’t judge me). Since today is National Chocolate Chip Cookie Day, I thought it would be fitting to finally make the infamous New York Times cookies. It was SO difficult to just let the dough sit in the fridge for 48 hours, but it was definitely worth it. I mean…3.5 oz. of dough for each cookie….you really can’t go wrong. If you want to impress someone, try this recipe. They had the perfect crunchy texture on the outside and were wonderfully chewy on the inside.

New York Times Chocolate Chip Cookies
Source: New York Times

Ingredients:

  • 2 cups minus 2 tbsp. (8.5 oz.) cake flour
  • 1 2/3 cups (8.5 oz.) bread flour
  • 1 1/4 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 oz.) light brown sugar
  • 1 cup plus 2 tbsp. (8 oz.) granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 1/4 pounds bittersweet chocolate (disks or roughly chopped)
  • Sea salt (for sprinkling)

Directions:

  1. Sift the flours, baking soda, baking powder and salt in a medium sized bowl. Set the dry ingredients aside for later use.
  2. With a stand mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy, about 5 minutes. Scrape the bowl down, and add in the eggs, one at a time, mixing for about a minute after each addition. Mix in the vanilla extract. With the mixer on low speed, add in the dry ingredients, mixing until just combined (about 5-10 seconds). Mix in the chocolate by hand, to avoid breaking the chocolate.
  3. Place the cookie dough in a container, and cover it with plastic wrap. Refrigerate the dough for 24-48 hours before baking (I waited 48 hours).
  4. To bake the cookies, preheat the oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper or a nonstick baking mat. Set aside.
  5. Weigh out 3.5 oz. of cookie dough (this isn’t a typo…they’ll be pretty large), and form it into a ball. Space out 6 balls of dough on the baking sheet, and sprinkle the tops of each cookie lightly with the sea salt. Bake for 18-20 minutes, until they’re golden brown but still soft. Allow the baking sheet to cool on a wire rack for 10 minutes, and then place the cookies on the cooling rack to finish cooling. Repeat with the rest of the dough until all cookies are finished baking. Enjoy!

Best Ever Brownies & a Giveaway

Disclosure: I received a copy of “Comfort Food Made Easy” and a container of LouAna coconut oil at no cost to me, for review. All opinions are 100% my own.

besteverbrownies

Goodness. Brownies are a weakness of mine. Warm, slightly under-done brownies…I have no willpower. None. And sadly, brownies are a baked good that whips up super quickly. No need for a mixer…just a large bowl and a whisk. It’s too easy.

Southern Living recently came out with “Comfort Food Made Easy”, which simplifies your favorite comforting dishes. It makes comfort food, which usually takes a good time to cook, easily accessible to cooks with little time to spare in the kitchen. While there were quite a few heavy dishes in there (like macaroni and cheese), there were also quite a few lightened comfort recipes in there for the summer! It’s a really versatile book.

I immediately skimmed through my copy, and my eyes were just drawn to this recipe for the “Best Ever Brownies”. I mean…that’s a big claim, so I had to try it out!

These brownies whipped together rather quickly, and they were just a great recipe. Super fudgy, rich and so tasty. I brought a pan of these to work, and they were gone by 10am. Brownies for breakfast, anyone?

[Read more...]

Flourless Peanut Butter Chocolate Chip Cookies & A Giveaway

pbchocchipcookies

One of the hardest things about the holidays is facing the scale. I’ve been watching those numbers creep higher and higher, and well….it’s sort of depressing. Usually I can catch myself, and just go back to hardcore dieting. However, training for this half marathon has turned me into a crazy, hungry person. I’m hungry for junk food, too. It’s a real struggle, especially with all of the holiday baking that has been going on in our house!

A couple of weeks ago, I was asked if I wanted to review a copy of Southern Living’s The Slim Down South Cookbook. I was definitely intrigued, because I feel like this book (just based on the title alone) totally gets me. Living in Louisiana, most dishes aren’t the healthiest. While I was hardcore calorie counting, I would have one cheat meal a week to enjoy those comforting southern dishes that I missed. With this book, I’m super excited to try lightened up versions of my favorites. No cheat day necessary!

Some of the recipes that stuck out to me are baked cheese grits, buttermilk biscuits, bourbon balls, and baked smokin’ mac & cheese…I mean…seriously? Every recipe (there’s 120 of them) also has the nutritional information below it, and the book is full of tips/tricks for slimming down. There’s also a whole chapter dedicated to healthier eating, and there’s even a 14 day eating plan, featuring recipes throughout the book.

Since I’m all about cookies lately, I decided to make these flourless peanut butter chocolate chip cookies out of the cookbook first. I was skeptical, because I’ve never made a peanut butter cookie without flour. However, these cookies were fantastic. and at 137 calories a cookie (vs. well over 200), it’s not a bad indulgence at all!

slimdownsouth

The generous folks at Southern Living/YC Media are offering a giveaway for a copy of The Slim Down South Cookbook to one lucky reader!

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Triple Chocolate Pumpkin Pie

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

triplechocolatepumpkinpie

With the holidays just days away, I'm starting to make my to-do lists and finalize the menu for the big Christmas dinner. We're hosting my husband's family this year, which is about 20 people, so the menu is getting a bit crazy. Thankfully, we have some family members willing to help out, and bring some dishes, but you guys know me…I'm all about the desserts! :-)
 
When it comes to the holidays, I always enjoy a good homemade pumpkin pie, and this year, I wanted to try something different since chocolate & pumpkin are a match made in heaven: triple chocolate pumpkin pie.
 
Yup…that's pie with bittersweet chocolate spread on top of a graham cracker crust, along with chocolate in the pumpkin pie batter, topped with a milk chocolate drizzle. If that doesn't scream holiday decadence, I don't know what does!
 

pacific1
 

I was recently sent a package of products from Pacific Foods, and was asked to use one of their products to make a holiday dish. I chose the organic pumpkin puree to make this pie.
 
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They also sent me a container of organic cranberry sauce and chicken stock.
 
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One of the great things Pacific Foods has is their packaging. Their products are packed in Tetra Pak cartons, which is great for many reasons…the main one to me being that there are no preservatives. For example, the cranberry sauce ingredients are organic cranberries, organic cane sugar and water. That's it!
 
Here's more information about Tetra Pack packaging on the graphic below:
 
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Based on the information above, how do you think you can be #CartonSmart this holiday season? You can also learn more by checking out their Carton Smart page (link below), as well as their social media sites:
 
triplechocolatepumpkinpie2
Triple Chocolate Pumpkin Pie
Source: Martha Stewart

Ingredients:

For the crust:

 
  • 2 cups finely ground graham cracker crumbs
  • 6 tbsp. unsalted butter, melted
  • 1 tbsp. granulated sugar
  • 2 tbsp. packed light brown sugar
  • 1/2 tsp. coarse salt
  • 1/2 tsp. ground cinnamon
  • 3 oz. bittersweet (61%) chocolate, finely chopped

For the filling:

  • 6 oz. semisweet (55%) chocolate, chopped
  • 4 tbsp. unsalted butter, cut into small chunks
  • 15 oz. pumpkin puree
  • 12 oz. can evaporated milk
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tbsp. cornstarch
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. coarse salt
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • pinch of ground cloves

For the drizzle:

  • 1 oz. milk chocolate, melted

Directions:

  1. To make the crust, preheat the oven to 350 degrees F. In a medium sized bowl, mix together the graham cracker crumbs, butter, sugars, salt and cinnamon. Evenly press the mixture into the bottom and up the sides of a deep 9 1/2 inch pie dish. Bake the crust until firm and fragrant, for about 8-10 minutes.
  2. Remove the pie dish from the oven and immediately sprinkle the bittersweet chocolate pieces over the bottom of the crust. Return the pie dish to the oven for about 1 minute, until the chocolate is melted. Using a spatula, spread the chocolate in a thin layer on the bottom and up the sides of the crust. Allow the crust to cool on a wire rack and reduce the oven temperature to 325 degrees F.
  3. While the crust is cooling, make the pie filling. In a large microwave safe bowl, melt the semisweet chocolate and butter together in 30 second increments on 50% power, stirring well between each cycle, until the chocolate is smooth and melted.
  4. In a medium sized bowl, whisk the pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt and spices together until everything is well-mixed. While whisking the chocolate, slowly add in 1/3 of the pumpkin puree mixture to the chocolate mixture. Once that's mixed well, add in the rest of the pumpkin puree mixture and whisk until everyhing is well incorporated.
  5. Place the pie dish on a rimmed baking sheet and pour the pumpkin/chocolate mixture into the crust. You may have some extra filling (you could bake this in ramekins for mini servings…it will take less time to bake, though), so only fill the pie dish until you have about 1/4 inch of space left at the top (for rising).
  6. Bake the pie until the center is set, but still wobbly, for about 55-60 minutes. Allow the pie to cool in the pie dish on a wire rack, and then refrigerate the pie until chilled (at least 8 hours or overnight). Before serving the pie, drizzle the milk chocolate over the top. Enjoy!

Disclosure: I was compensated by SocialSpark to write this post, and was sent product samples from Pacific Foods at no cost to me. All opinions are 100% my own.

 

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Red Velvet Peppermint Bark

redvelvetcakebatterbark

One of the things I can’t get enough of lately is peppermint + chocolate. I’m obsessed with Chick Fil-A’s peppermint chocolate chip shake, and I’m pretty sure I’ve eaten half a bag of Candy Cane kisses. It’s just insane how much I love it, because usually I could give or take peppermint bark. Eggnog is usually my thing. I’m really not sure what’s gotten into me, but I’m not complaining!

I originally saw the idea for cake batter bark on How Sweet It Is. I’ve been wanting to do it with red velvet, and thought that it would be so festive to use red velvet cake mix in peppermint bark. The results were great! One of my coworkers tasted it, and then grabbed 4 pieces haha! It’s also very simple to make, and it makes a good bit!

Red Velvet Peppermint Bark

I packaged these in simple printed cello bags, and added Christmas sprinkles with the crushed candy canes for a more Christmas-y touch. Y’all know I’m all about sprinkles!

Red Velvet Peppermint Bark
Source: inspired by How Sweet It Is

Ingredients:

  • 1/2 lb. dark or semi-sweet chocolate, chopped
  • 1/2 lb. white chocolate, chopped
  • 1 tsp. canola oil (divided)
  • 3 1/2 tbsp. red velvet dry cake mix
  • 10 mini candy canes, crushed
  • Christmas sprinkles
  • red powdered food coloring

Directions:

  1. Melt the 1/2 lb. of dark/semi-sweet chocolate in a microwave safe bowl, along with 1/2 tsp. of the canola oil, until melted. You’ll want to do this in 30 second increments at 50% power, being sure to stir well between each microwave cycle. Pour and spread the chocolate, using a spatula, on top of a silicone baking mat or parchment paper. Allow it to set for 15 minutes.
  2. Melt the 1/2 lb. of white chocolate with the remaining 1/2 tsp. of canola oil, until melted. Microwave this in 30 second increments as well, at 50% power, being sure to stir well between each microwave cycle. Mix in the dry cake mix, as well as the powdered food coloring (a little at a time until desired color is achieved), until everything is well combined. Pour this over the set dark chocolate and spread the red velvet white chocolate carefully, making sure to cover the dark chocolate. Sprinkle the crushed candy canes and Christmas sprinkles liberally over the red velvet white chocolate.
  3. Allow the bark to cool completely before breaking into pieces and serving.