Disclosure: I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.
I am a huge coffee drinker, y’all. If I don’t have my coffee in the mornings, I end up feeling groggy with a dull headache all day. I used to HATE coffee as a teenager – it was bitter, and I never understood the appeal. Then, college happened. Coffee was my everything! One of my indulgences is a caramel latte/macchiato/frappuccino – essentially ANYTHING with coffee + caramel, y’all!
The generous sponsors at Torani sent me their apple syrup + caramel sauce, and I just knew that coffee had to be involved! This recipe is a slight twist on the average iced caramel latte – it has APPLE whipped cream! I was worried about the combination with the coffee, but it works!
Iced Caramel Latte with Apple Whipped Cream
Source: The Nifty FoodieIngredients:
For the coffee:
- 4 oz. strong cold brew coffee
- 4 oz. milk (whatever kind you would like)
- 1 tsp. Torani Caramel Sauce, to taste (plus extra for drizzling)
For the topping:
- 4 oz. heavy whipping cream
- 1/2 tbsp. powdered sugar
- 1 tsp. Torani Apple Syrup
Directions:
- Using a hand mixer, beat the heavy whipping cream with powdered sugar until soft peaks form. Gently mix in the apple syrup and set aside.
- Mix the coffee, milk and caramel sauce (to taste) in a large glass filled with ice. Top with the whipped cream, and drizzle with extra caramel sauce. 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:
Breakfast Banana Splits from For the Love of Food
Cherry Muffins from Hezzi-D’s Books and Cooks
Overnight Vanilla Oats in Under an Hour from Culinary Adventures with Camilla
Vanilla Bean Pancakes from Kelly Lynn’s Sweets and Treats
Back to School Snacks:
Easy Caramel Apple Slices on a Stick from Jen Around the World
Vanilla Pudding Cups from Home Sweet Homestead
Back to School Desserts:
Almond Shortbread Skillet from A Day in the Life on the Farm
Back to School Confetti Cookie Bars from The Mandatory Mooch
Berries Vanilla Pies from My Sweet Zepol
Birthday Cake Truffles from Karen’s Kitchen Stories
Brown Sugar Milk Tea Popsicles from Simply Healthyish
Cereal Milk Macaron from A Kitchen Hoor’s Adventures
DIY Mini Caramel Apples from Jen Around the World
Funfetti Whoopie Pies from Jolene’s Recipe Journal
Mrs. Field’s Chocolate Chip Cookies from Comfortably Domestic
Back to School Drinks:
Caramel Apple Cider Punch from Love and Confections
Caramel Cold Brew Coffee from The Redhead Baker
Felix Felicis Potion Smoothies from The Spiffy Cookie
Iced Caramel Latte with Apple Whipped Cream from The Nifty Foodie
Iced Caramel Mocha from Tara’s Multicultural Table
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.
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.
Pumpkin Spice Coffee Syrup #PumpkinWeek
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 ChampionIngredients:
- 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:
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:
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
Apple Berry Smoothie #brunchweek
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!
…
Summer Sangria Ice Pops
Please drink (or eat ice pops) responsibly!
Whew, y’all! It’s been a while since I posted on here!
We’re still working on making the new house pretty (we just bought curtains this month), and while I spend a good bit of time cooking, I just haven’t made the time to blog anything lately.
On Father’s Day, we made lunch for both families. We recently got a new grill, and what better way to break it in than to host a BBQ! We got steaks for our dads, and we grilled burgers/sausages/hot dogs for the families. For dessert, I made these summer sangria ice pops. 🙂
In hindsight, these ice pops sort of had a 4th of July theme going on, but really…with summer berries going strong, I couldn’t help myself! These are just so great for a summer-y dessert (for adults, of course)! The recipe is a few ingredients, and you could pretty much use any of your favorite fruits with the sangria base. 🙂
Summer Sangria Ice Pops
mildly adapted from The Brewer & The BakerIngredients:
- 1/2 cup sugar
- 1/2 cup water
- 1 bottle of dry, white wine
- 1/2 cup orange liqueur
- 1 lemon
- 1 orange
- 2 cups chopped fruit (I used strawberries and blueberries)
Directions:
- Place the sugar and water in a small pot, and cook on medium, until the sugar has fully dissolved. Set aside to cool.
- Add the wine, orange liqueur, juice of one lemon, juice of one orange and chopped fruit into a large pitcher. Once the syrup has cooled, add 1/2 cup of the simple syrup into the pitcher. Stir all ingredients together.
- Pour the sangria mixture (making sure to stuff it with the fruit) into an ice pop mold, filling just below the edge of the mold. (Side note: The mold I have has the molds with a cover that has slots cut into it for you to place the wooden sticks.) So, if you have a similar mold, after you pour in the sangria mixture, cover the pops, and place the wooden sticks in the slots, until it’s almost at the bottom of the pop mold.
- Freeze for 5-6 hours or overnight, until everything is solid.
- Enjoy!
Blueberry Margaritas + Blue Cheese Guacamole!
Disclosure: This is a sponsored post, on behalf of Corralejo Tequila and Cheese of Europe. I was compensated for this post, and all opinions are 100% my own. Please drink responsibly.
Happy Cinco de Mayo, y’all! I’m not sure how we got to May, but I’m not complaining! We’re so close to summer, and while I’m no longer in school, I’m looking forward to no more school traffic and a happy thing for food bloggers — more sunlight!
When it comes to Cinco de Mayo, I have to have something tex-mex. It just feels right. So, I made some guacamole and not just any guacamole…I made blue cheese guacamole!
I just love a good, chunky guacamole. This recipe is a twist on a classic — just crumbling in some tangy, slightly-spicy Roquefort (blue) cheese brings this guacamole to a whole different level! It’s fantastic, and it couldn’t be easier to make.
Blue Cheese Guacamole
Source: an originalIngredients:
- 2 large Hass avocados, peeled and pitted
- 1 medium roma tomato, seeded and chopped
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 2 tbsp. chopped fresh cilantro
- 1/4 cup crumbled Roquefort cheese
- juice of one lime
- 1 tsp. salt
- 1/2 tsp. black pepper
Directions:
- Place the avocados in a medium-sized bowl and mash the avocados with a fork. Place the rest of the ingredients in the bowl with the avocado, and mix until everything is well-combined.
- Enjoy!
Since it’s Cinco de Mayo, you know I was itching to make a margarita. Since I was already working with BLUE cheese, my silly self thought…why not make BLUEberry margaritas? (Get it? I crack myself up!) And to give it a little extra kick, I added in a little jalapeno. 🙂
This is the first time I’ve ever had Corralejo tequila, and their Reposado paired really well with blueberry. Confession time: I didn’t really know much about how tequilas were made until recently. Corralejo Reposado is aged four months in barrels, which are made from three types of wood including French, American and Mexican Oak. Corralejo Silver is bottled fresh from the distillery.
Now, as far as the margarita goes, this margarita didn’t have a jalapeno flavor…rather, it just gave the drink a slightly spicy kick. To make the drink, I made a blueberry simple syrup, and added that to the tequila/triple sec/lime/jalapeno. That way, you can easily control how sweet/blueberry-ish you want your margarita to be.
Blueberry Jalapeno Margarita
Source: an originalIngredients:
To make the blueberry simple syrup:
- 1 cup fresh blueberries
- 1 cup sugar
- 1 cup water
To make the margarita:
- 4 oz. Corralejo Reposado Tequila
- 2 oz. Triple Sec
- 1/4 to 1/3 sliced jalapeno (depending on how much of a kick you want)
- juice of 3 limes
- 2-3 oz. blueberry simple syrup (depending on how sweet you want the drink to be)
- Optional: salt for the rim, fresh blueberries and lime slices for garnish
Directions:
- To make the simple syrup, heat the blueberries, sugar and water together in a medium saucepan, stirring and mashing the berries as the mixture cooks. Cook the simple syrup until the sugar has fully dissolved. Turn off the heat and set aside until fully cooled. Once the mixture has cooled, put the blueberry simple syrup through a strainer and into a large jar. Discard the blueberries that strain out.
- Place the tequila, triple sec, jalapeno slices, lime juice, and blueberry simple syrup into a cocktail shaker over ice. Cover the shaker and shake the mixture well. Pour the margarita into glasses over ice and enjoy! (Please drink responsibly.)
Frozen Mango Margaritas
Please drink responsibly. 🙂
The past couple of weeks have been full of April showers. I think we had 9 days of rain in a row…it was gloomy and all I wanted to do was curl up on the sofa, eat ice cream and take a nap. I thought this week would be different, but Monday, nature threw a nasty storm our way. It was the first time I went through a tornado warning at work (thankfully, there was no tornado there.) However, most people in the area lost power, fences and trees fell down and there were apparently a few tornadoes in the southeast area of the state (which doesn’t happen very often).
A nice surprise after all of this bad weather is an unusual cool front. It feels like fall weather outside right now, which is a nice change away from 80 degrees and humid. So, to celebrate the lovely weather, I made this margarita. My usual favorite is strawberry margaritas, but since the grocery store near me had mangoes on sale, I had to make mango margaritas. I even bought extra mangoes to make some sorbet (SO good!).
The great thing about margaritas is that they really aren’t that complicated….your fruit of choice, tequila, orange liqueur, a bit of sugar or agave, lime juice and ice. Then, just blend it all. It takes minutes to make a pitcher full of these (for this recipe, you will want to double the recipe to make a pitcher full), and your guests will love you for it.
Frozen Mango Margarita
Source: EpicuriousIngredients:
- 1 1/2 cups diced, peeled ripe mango
- 3 oz. white tequila
- 1 oz orange liqueur
- 2 oz. lime juice
- 3 tbsp. granulated sugar
- 2 cups ice cubes
Directions:
- Place all ingredients in a blender, and blend together until smooth. Enjoy!
Very Berry Smoothie
Disclosure: I received a gift card and coupons for ingredients used in this recipe, in exchange for this sponsored post. All opinions are 100% my own.
A few weeks ago, I started my first DietBet (since the weight gain), and I haven’t felt more empowered in a while. For the first time in a long time, I feel like I’m in control of things again. While I still enjoy a piece of dark chocolate every day after lunch, I’m happy to say that it’s an improvement over what used to be. I used to eat lunch wherever I wanted (burgers, tex mex, you name it)…and the pounds packed on FAST. Now, I have to think consciously about meal choices. If I know I’m going out to eat that night, lunch and breakfast will be light to compensate for it.
I figured out that I’m a big fan of fruit when it comes to trying to find snacks to enjoy that are healthy but also low in calories. Fresh fruit, fruit leather and of course, fruit smoothies. Now, while it’s not exactly berry season out here in Louisiana, I love knowing that Driscoll’s has tasty, fresh berries that are available year-round!
As far as fruit smoothies go, I’m a big fan of a simple berry smoothie. Strawberries, blackberries, raspberries, blueberries..you name it. They add sweetness to a smoothie without added sugar, which is of course, awesome. My favorite smoothie lately is this one, which I’m sharing with y’all today. It has blackberries, raspberries, strawberries, satsuma (or tangerine) and banana. You can throw it together quickly in a blender, and before you know it, you have a delicious, nutritious smoothie that is packed with berry flavor (without adding in any extra sugar)!
Very Berry Smoothie
Source: an originalIngredients:
- 1/2 cup Driscoll’s blackberries, rinsed/washed
- 1/2 cup Driscoll’s raspberries, rinsed/washed
- 1/2 cup Driscoll’s strawberries, rinsed/washed
- 1 medium tangerine/satsuma, peeled
- 1 medium ripe banana
- 1 1/2 cups ice
Directions:
- Place all ingredients in a blender, and blend thoroughly until smooth. Enjoy!
Pairing Desserts with Coffee (+ GIVEAWAY)
Disclosure: I was sent a sampler of Community Coffee single serve cups, in exchange for a post that included their products. Community Coffee is also providing the giveaway item. All opinions are 100% my own.
Happy Christmas Eve, y’all! I’m so excited that Christmas is tomorrow. 🙂
One of the biggest things about tomorrow (besides seeing family, of course) is the meal. While I know that the biggest tradition for Christmas is usually a beef roast, our family sticks to making turkey and ham. In fact this year (for the first time ever), I’m responsible for the ham. ::fingers crossed it doesn’t end up overcooked::
Along with dinner of course, are the desserts. My family is known for making desserts. Everything from pralines to ooey gooey bars to cheesecake to cobbler to macarons…it’s just a whole ‘nother feast. We have some amazing dessert makers in the family. 🙂 One thing that I hardly ever think about is pairing dessert with the perfect cup of coffee. Now, coffee is a MUST with desserts for me, but I usually just go with a darker roast coffee.
The folks at Community Coffee came out with a dessert pairing guide that will help you figure out what type of coffee goes best with the dessert you’re having.
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