I have a confession to make .. I’ve never actually made Rice Krispie Treats. These Lucky Charms Krispie Treats are my first attempt. I knew they would be sweet, smooth, sticky, and crunchy. The melted marshmallows mixed with the Lucky Charms make for a sweetly, satisfying treat. I just can not get over how easy & quick they were to make! A perfect last minute St. Patrick’s Day treat for the kids and kids at heart 🙂 These work equally as well for Easter. The pastel colors of the marshmallows are so pretty and festive.
Mardi Gras is around the corner and I couldn’t be more excited! In honor of that, I’m making King Cake! Not just any King Cake, but a Quick & Easy King Cake, because who says baking has to be complicated!
You know those super soft, kind of thick, fluffy, sugar cookies you can buy at the grocery store? Well, these Soft Batch Valentine’s Day Sugar Cookies are like that, but BETTER . They’re easy to make, because of a simple, secret ingredient that makes all the difference.
If you’re like me then you revel in the fact that Oreo flavors are pretty much endless. I have a few favorites (like Rocky Road Trip or Oreo Thin Bites Fudge Dipped), but I also get excited whenever a new flavor comes out (Carrot Cake anyone?).
One of my classic favorites though has to be the Birthday Cake Oreos. The two chocolate cookies sandwich birthday cake flavored creme filling and sprinkles!
And they are perfect for these Oreo Birthday Cake Cupcakes!
A couple of weekends ago I made these Cranberry Muffins with Almond Crumb Topping. It was a spur of the moment type of thing, but they turned out so good that I knew I wanted to share them on here.
They’re made from a delicious batter scented with almond extract and vanilla. The muffins are filled with cranberries and topped with a crumb topping composed of almonds, oats, and brown sugar!
They are sweet and tart! Perfect for Breakfast or Tea!
These Soft and Chewy Gingerbread Cookies are the perfect Holiday treat. Seriously ..the softest and the most delicious! Sugar & spice and everything nice!
This is actually my first time attempting Gingerbread it’s never been one of our Holiday Cookie staples. To be honest I think I’ve maybe had it once in my life. But, they are now a new family favorite! These literally came out with the perfect texture and the perfect combination of ginger, cinnamon, and sweet brown sugar!
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).
3
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.
4
Place cupcake liners in a muffin pan.
5
Evenly distribute your muffin mixture in to your liners.
6
Place the last of your chips on the tops of the muffins.
7
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.
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