Wanna know what a good “resolution” is for 2021?!?! Supporting local and small businesses!
If you’re local and want to have the best sourdough and the best scones I’ve ever tasted check out Sweet little bake shop on Instagram! The double chocolate scones are what chocolate dreams are made of!!! Pure bliss!!
I’m very thankful for the online friendships and support I’ve found in other Mom’s and I love supporting them when we can! The above photos are our order from Sweet little bake shop yesterday and were absolutely delicious!
It’s hard not to be thankful with a paw full of chocolate deliciousness!
Before Christmas there was a “recipe” hack floating around Facebook and Instagram to make these peanut butter cup cookies! So tonight Jacob and I gave them a go!!
These are so easy! You need a Betty Crocker peanut butter cookie mix, mini resse cups, Pam, veggie oil and water.
Simply follow directions on the cookie package, spray mini muffin tin, divide dough into 12 even balls in the muffin tins, press in peanut butter cup. Bake at 350 for 20 minutes and allow to cool in tin for 5-10 minutes before removing.
Pros-Super easy! My 5 year old could 100% prep these himself. -Quick -Fun for the kids! All three gave them 2 thumbs up!
Cons-If you’re a home baker you’re not going to love the pb cookie mix! I’ll 100% recreate this with my homemade cookie recipe! -Hard to remove from pan. I sprayed the tin but definitely would suggested a hearty spray!
Another friend says she makes these with the pre made Pillsbury chocolate chip cookie dough! These would be a great rainy day activity with the kids!
So it’s really cold and snowy here the last few days! Which is not typical for our location but it does happen maybe once or twice a year! We usually cancel any plans and appointments and just hunker down at home until it passes! Yesterday We made cinnamon rolls & bacon and enjoyed a family weekend brunch on a Wednesday! Snow days aren’t so bad!
Early this morning Jacob and I took to the kitchen to fulfill hubby’s request for chocolate chip cookies! Now anyone who knows me knows for the past 15 years I’ve stuck to (and been famous for) these Chocolate chip cookies. Now last summer Kevin bought me Joanna Gaines cookbook Magnolia Table and I’ve been obsessed with her chocolate chip cookies!
I pretty much follow her recipe exactly except I use a full tablespoon of real vanilla and sprinkle the tops with chunky sea salt when they come out of the oven! I also add chunks of good quality melting chocolate to each cookie prior to baking! Trust me you can’t go wrong with pools of melted chocolate! For the chocolate chips themselves I use a mix of regular size and mini chips! I find it gives the cookie these amazing caverns of chocolate!!
If you want to try these yourselves but don’t have the cook book you can find the recipe Here.
If you do try these please let me know what you think! Or any changes you’ve made! The recipe itself minus the chocolate chips makes an amazing cookie base for your creations! At Christmas time I used this recipe with white chocolate chips, cranberries, and a pinch of cinnamon! So delicious!
Today’s kitchen adventure: Protein balls! These little beauties are just sweet enough to ward off a cookie craving while being packed full of good for you ingredients and protein! Perfect as a mid afternoon snack, after the gym, or desert!
I love Epicure delivery days!! Especially when there is a new toy in the box for me!! Today I received my new silicone perfect portion muffin tray and of course had to take it for a test bake!!
I wanted to use up some spotty bananas but also wanted a bit of nutrition! I came up with these delicious little numbers packed with extra goodness thanks to a couple of scoops of Epicure’s enhanced nutrition Cocoa crunch sprinkles!
I was asked to create a treat for our Epicure team meeting tonight using this months customer special, Epicure’s delicious Peppermint matcha hot chocolate!! This is what I created…
These brownies are chocolatey, chewy, and have a hint of mint!! I always feel like St. Patrick’s day is the perfect time for mint/chocolate treats! I’m sure Leprechauns love mint! Anyways, I made these brownies in Epicure’s Perfect petites pan but you could do them in a traditional pan if you don’t have the Perfect petites. If you ask me everyone should get the Perfect petites pan because it’s perfect for making adorable mini treats!!! On to the recipe!
1 cup butter – melted
2 large eggs
2 tablespoons egg whites (or an extra egg)
2 tsp vanilla
1 cup sugar
1 cup flour
1/2 tsp baking powder
1/8 tsp salt
1/2 cup Epicure’s peppermint matcha hot chocolate mix (dry)
3/4 cup chocolate chips (mint chocolate for a more minty taste)
Preheat oven to 350 degrees
In a mixing bowl combine melted butter, sugar, eggs, egg whites, and vanilla
In a second bowl whisk together flour, baking powder and salt.
Combine dry and wet ingredients and stir until just combined.
Gently fold in hot chocolate mix and chocolate chips.
Place petites pan on a cookie sheet. Using a basting brush lightly grease Perfect petites pan.
Divide batter evenly
Bake for 22-25 minutes until tooth pick inserted in centre comes out clean.
I love this time of year! Christmas time is so magical! This year even more so for me thanks to Jacob! Im looking forward to all things Christmas. Next week one of my best friends is hosting a Christmas party and requested I bring gingerbread cupcakes. Not wanting to disappoint I did my research, combined and tweaked some recipes and came up with these moist, delicious cupcakes featuring Epicure’s gingerbread spice!
1/2 cup butter
1/2 cup brown sugar
1/2 cup milk
1 1/3 cups white flour
1 teaspoon real vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
2 teaspoons Epicure Gingerbread spice
*Allow milk, butter, and egg to come to room temperature before beginning
Cream butter and sugar together in mixer. Add in egg, milk and vanilla.
Add in molasses. Mixture will look chunky.
In a small bowl whisk together flour, baking soda, baking powder, salt and Epicure gingerbread spice.
With mixer running at low speed add dry ingredient mixture to wet. Once added mix throughly on med/high speed for 30 seconds. Use a spatula to scrape down sides and mix for another 10 seconds.
Fill 12 paper lined muffin tins 2/3 full.
Bake for 20 minutes in preheated oven – 350 degrees.
Allow to cool on wire rack before frosting.
I frosted mine with cream cheese frosting and used a tiny fresh baked gingerbread man to decorate!
I hope you enjoy these as much as my friends do! ❤️🎄❤️