Pumpkin Pie is by far one of the most popular Holiday Desserts. Pumpkin Pie is sweet, creamy, and filled with Cinnamon-y spice! The only thing that can make it even more perfect for a party or family gathering? Make it bite size! People tend to feel more inclined to grab dessert when it’s easy and ready to go, like these Mini Pumpkin Pies. No waiting to slice, and no excess portions! I’m sharing this recipe for the most perfect Mini Pumpkin Pies with you, just in time for Thanksgiving! Continue Reading…
I have a confession…I love pumpkin, but I am far from obsessed. So, when the “all pumpkin spice, all the time” season rolls around, I cringe a little. Only because I prefer my pumpkin a little more subtle. Maybe even balanced out with a little chocolate! These Pumpkin Chocolate Chip Muffins are sweet with a little cinnamon and spice!
I’m using both milk chocolate chips and white chocolate chips along with my pumpkin puree!
I’m also using Sugar 2.0 in these. It’s made from 50% real cane sugar and 50% Probiotic Fiber. Which is awesome because that means we can easily cut our sugar intake in half! Perfect for us, since my son loves to eat muffins before school in the morning!
In addition to some bigger muffins, I’m making some minis as well. This recipe works well for either 12 regular muffins or 24 minis!
Pumpkin Chocolate Chip Muffins
Preheat oven to 375. Line a muffin pan with cupcake liners.
In a large bowl mix your dry ingredients (Sugar 2.0, flour, baking soda, salt, baking powder, cinnamon, ginger, & nutmeg).
Next, mix in your eggs, vegetable oil, vanilla extract, and pumpkin puree. Finally, add the majority of your chocolate chips. Saving some to place on top of your muffins.
Using an ice cream scoop divide your muffin mixture in to your liners. Make sure to evenly distribute. Add the rest of the chocolate chips to the tops.Bake regular muffins for about 22 minutes, check with a toothpick to see if they are thoroughly cooked in the center. Mini muffins can be cooked for about 12-15 minutes before checking. Cool before serving!
Mix your dry ingredients together in a large bowl (Sugar 2.0, flour, baking soda, salt, baking powder, cinnamon, ginger, & nutmeg).
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Add the rest of the ingredients: eggs, vegetable oil, vanilla extract, and pumpkin puree! Finally, add the majority of your chocolate chips, leaving some for the top.
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Place cupcake liners in a muffin pan.
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Evenly distribute your muffin mixture in to your liners.
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Place the last of your chips on the tops of the muffins.
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Bake in oven for about 22 minutes. Check with a toothpick, add additional time if necessary.
Sugar 2.0 was provided to me complimentary, but as always all opinions are authentic and my own!
I’m extremely fond of ice cream. I mean it really doesn’t phase me whether it’s Summer, Fall, Spring, or Winter. I will happily sit in my living room with a bowl of ice cream as I watch the snowflakes fall to the ground. Rocky Road, Cotton Candy, Strawberry, Chocolate, Peanut butter, Pistachio.. you name it, i love it….give me all the flavors! Ice cream is always in season. So, today I’m sharing my Non-Dairy Coconut Cherry Ice Cream. It’s so easy! It only has two ingredients! Continue Reading…
If you’ve ever had fried apples, then you know how sinfully delicious they taste. If you haven’t, fall is the perfect time to cook these beauties up! They are basically apple wedges pan fried with cinnamon & sugar. The best part is, they’re surprisingly easy to make. These Fireball Glazed Fried Apples are the perfect dessert! It’s a classic down home treat and the Fireball Whisky adds an understated elegance.
I’m so sad summer has come to an end. This means watermelon seasons’ days are numbered as well. And I love watermelon dearly.
It’s bright, juicy, and delicious! Packed with nutrients! Filled with over 90% water, it’s a perfectly refreshing treat! Sometimes the best thing, is just eating it in it’s pure form.
I received Sugar 2.0 complimentary for review purposes. As always all opinions and thoughts are my own!
Today I’m whipping up some sweet after school snacks! These Triple Berry Oatmeal Bars are as delicious as they are healthy! Comprised of Rolled Oats, Cocoa Rice Cereal, and lots of Berries!
You can customize this easy recipe by adding in whatever fruits you prefer. I’m using dried strawberries, goji berries, and blueberries. I’m also using Sugar 2.0. It’s half sugar & half fiber which makes it a healthier option. I love the way it taste, because it’s always made with 100% real cane sugar. I also love that when substituting it in recipes, it’s a one for one ratio, so no unnecessary math calculations are needed! Sugar 2.0 recently released Honey 2.0 as well! Equally delicious, I’m using it as my sticky component for these bars!
Keep in mind these are no bake bars, so they come together quickly!
I remember eating Cream Cheese Danishes all the time when I was little. I love how creamy they are, perfectly balanced with a little sweetness, all atop a pillowy croissant. This weekend we made these delightful Pineapple Cream Cheese versions. The pineapple keeps these light and summery.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EggoWaffleBar #CollectiveBias
Have I ever told you how much I love waffles? They can be sweet or savory. Simple or Complex. They’re incredibly versatile and pretty much people pleasers. We’re having some guests over and I wanted to do something different. So, this weekend I’ve created a whole Kellogg’s Eggo Waffle Bar with all kinds of delicious choices. Since, it’s so nice outside, my focus was grilling as much as I possibly can. You can’t beat that smoky flavor the grill adds to everything it touches.
Now, listen I know what you’re probably thinking. At least, I know what I was thinking. First a Cronut..now a Cruffin. (Shaking my head)
It sounds ridiculous, but it’s really very genius. It’s like a Hybrid Croissant, Muffin. And it’s so delicious. It’s made from Croissant dough. You can use any fillings you want in it. I’m using Raspberry Preserves and a Cream Cheese Filling. The subtle sweetness of the Raspberry and Cream Cheese meets the Flaky Buttery Croissant Dough..and It’s pure heaven.
For Mother’s Day we decided to bake Grandma up some Strawberry and Basil Champagne Cupcakes! A little messy, but seriously delicious! I’ve always loved the subtle combination of Strawberry & Basil. It’s a cocktail pairing favorite of mine. So putting it in a cupcake was a no brainer. The champagne’s alcohol content will cook right out, just leaving the flavor. It also makes them extra fluffy & moist, so what’s not to love! Continue Reading…
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