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How to Make Amazing Pumpkin Chocolate Chip Cookies

By Food No Comments

It’s fall and that means pumpkin flavored everything! Pumpkin chocolate chip cookies sounded perfect as the weather has finally turned a bit colder. Today’s recipe is from Sally’s Baking Addiction and was super unique in that this recipe does not call for eggs. This cookie recipe wasn’t difficult to make and didn’t take too long! I will say that I did not pat the moisture out of the pumpkin puree, mainly because I kept trying to do so and epically failed each time! I have no idea what I’m doing wrong but I decided to stop wasting precious pumpkin puree and just move forward with it as is!

Regardless, I kept pushing forward and finished the recipe! And instead of taking the advice in the recipe, I ate a cookie straight out of the oven. Let me tell you…. it’s not as good as it was this morning! This is definitely a cookie that tastes better a few hours later. So if you are headed to a family or friend get together, this is the recipe to make. You can make it the night before and remove all the stress of cooking the day of the event.

Overall, I would say that these pumpkin chocolate chip cookies are really good, but I would probably have added some more spices. I like quite a bit of cinnamon and spice flavor in my cookies and I think a bit more spice would have made these an A+ cookie! But the pumpkin and chocolate flavor is still so good and make this pumpkin chocolate chip cookie recipe worth it!

Overall Review: 4/5

P.S. If you are looking for more fall recipes, check out my other post, 5 Recipes to Make with Your Apple Picking Haul! Definitely some great apple options for those that are interested!

Pumpkin Chocolate Chip Cookies

Recipe From: https://sallysbakingaddiction.com/pumpkin-chocolate-chip-cookies/
Servings 18 cookies

Ingredients
  

  • 1/2 cup Unsalted Butter melted & slightly cooked
  • 1/4 cup Light brown sugar
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla Extract
  • 6 tbsp Pumpkin Puree
  • 1 & 1/2 cups All-Purpose Flour
  • 1/4 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 & 1/2 tsp Ground cinnamon
  • 3/4 tsp Pumpkin Pie Spice
  • 1/2 cup Chocolate chips

Instructions
 

  • In a medium bowl whisk the melted butter, brown sugar and granulated sugar
  • Mix in the vanilla and pumpkin puree with the sugar/butter mixture.
  • In a larger bowl, whisk the flour, baking soda and powder, salt, cinnamon and pumpkin pie spices until combined.
  • Pour the wet ingredients into the dry ingredients and mix to combine(use a spatula).
  • Once fully combined add the chocolate chips and mix as well as you can.
  • Cover and chill in the fridge for 30 minutes. You CANNOT skip this step.
  • Once chilled, preheat oven to 350 degrees.
  • Roll about 1 1/2 tbsps of the cookie dough into balls and place on a parchment covered baking sheet.
  • Place in the oven for 11-12 minutes until edges are set.
  • The center will still be super soft and its okay.
  • Don't eat right ahead, let the cookies cool for 15-20 minutes so the flavors combine.
  • Serve with a glass of milk or a PSL and enjoy!

5 Recipes to Make with Your Apple Picking Haul

By Food No Comments

It’s apple picking haul season and that means bushels of apples and all the apple recipes! If you are like me, its a bit overwhelming trying to find good recipes to make with all the apples. So, I went to work finding 5 recipes to make with your apple picking haul! (All recipes are linked in the headings below)

1.) Crock-Pot Apple Butter

Apple butter was without doubt one of my favorite recipes! So easy to do and you get a great result. This apple butter is great on a good piece of toast or in some oatmeal in the morning. I highly recommend making this to share with family and friends!

2.) Apple Cinnamon Fritter Bread

Apple cinnamon fritter bread was my husbands favorite and a huge hit! The layer of apple cinnamon in the middle of the bread is a game changer and really enhances the taste of the bread. This apple bread is one that I will continue to make for seasons to come as its the perfect fall compliment to a cup of coffee on a chilly morning.

3.) Apple Muffins

Apple Muffins were a spur of the moment Friday afternoon decision. They didn’t take long at all and were such a treat for breakfast on Saturday morning. Apple muffins are full of that crisp apple flavor and spices. It’s not overpowering in spice and it hits the spot! The best part about these is they don’t take a lot of apples so you can make several batches for friends and family!

4.) Mini Apple Pies

Let me start out by saying that these mini apple pies took work. It wasn’t that they were necessarily hard to make, its that they take quite a bit of time to make. To make the lattice tops like I did, just requires patience to get them set up right and placed on top of the pies. However, I truly think they were worth the effort. Mini apple pies are the perfect compliment to a party and they use a bunch of apples!

5.) Harvest Chicken Apple Skillet

Finally, we have the harvest chicken apple skillet. This skillet is unique in flavors, but definitely has a fall vibe to it. I grew to really like this recipe but its definitely a sweet and savory dish and that presents a big flavor profile. I do recommend trying it though! It’s good to mix things up and try something new and different and this fits the bill!

And that’s it! These are my top 5 recipes to make with your apple picking haul. If you decide to try any of them let me know below in the comment section!

How to Make Mini Apple Pies

By Food No Comments

Made the cutest mini apple pies this weekend! This mini apple pies recipe has a filling that was perfect and full of that great fall cinnamon flavor. I served these at a small get together this weekend and they were perfect for that bite size dessert you are looking for! I highly recommend serving them warm if possible, but they were still amazing cooled off.

Let me start my review of these by saying that the tops took forever. I’ve never latticed a pie before and doing it on a mini scale for 18 pies was crazy. It took a long time and some of them turned out terrible because I couldn’t get the dough to cooperate with me! But once you push through and get everything done, they look absolutely adorable and are the perfect single serving of apple pie. The filling was easy enough to make. Like I’ve mentioned in previous reviews, peeling, coring and dicing several cups of apples is most of the prep work. I will say this recipe made too much filling, mainly because I think I used too many apples. But even with the 1/2 cup extra apples I filled twice as many muffins and still had filling leftover.

I would definitely make sure to buy two packages of dough. One package will be solely for the bottoms of the mini apple pies and one package solely for the tops of the apple pies. That would be my biggest suggestion based on my experience with this recipe. I would also be sure to let the dough thaw to room temperature so its easy to work with. Overall, this mini apple pies recipe turned out super cute and tasted great! I have no complaints with the taste and while they took a long time to make they were well worth the time!

Overall Review: 4.5/5

For more recipe reviews: CLICK HERE

How to Make Mini Apple Pies

Recipe From: https://www.sprinklesomesugar.com/mini-apple-pies/
Servings 18

Ingredients
  

  • 5 cups Apples peeled, cored and diced
  • 1 tbsp Lemon Juice
  • 1/2 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • pinch salt
  • 2 cups Water
  • 1 or 2 packages (2 9") store-bought pie crust
  • 1 Egg beaten for egg wash

Instructions
 

  • Preheat oven to 425 degrees
  • Grease a 12 cup muffin tin (and a 6-cup tin if making full amount) and set aside for later
  • Peel, core and dice apples and put into bowl. Drizzle lemon juice on top and toss
  • In another bowl mix granulated sugar, brown sugar, cinnamon, nutmeg and salt.
  • Transfer to a saucepan on medium heat. Pour in water and stir to combine. Continuously stir to prevent sticking at bottom.
  • While still on medium heat bring to a boil for 3 minutes so mixture gets thicker.
  • Add apples and mix well. Bring to a boil again. Then reduce heat to low and let simmer for 10 minutes
  • Once apple mixture is done simmering set aside to cool.
  • While mixture is cooling (or done earlier) – take first pie crusts and a 3 1/2" circle to cut the bottoms of the pies. once you have your circles, place them in the pan and push them to cover the bottom and sides.
  • On another pie dough, cut the pie into 1/2" strips and then into 2 1/2" smaller strips. Take 6 of the strips and criss cross them into the lattice form.
  • For the lattice form, just cross them one over the other and repeat. The middle will be different than the bottom and top.
  • Once the bottom crust is in, fill the muffin pin with the apple filling. About 2/3 full.
  • After the filling is in, place your lattice tops on the top and cut any extra off.
  • Use your egg wash to brush the tops of the pies
  • Place in oven for about 15 minutes until tops are lightly golden.
  • Absolutely best served warm and with some ice cream!

How to Make Homemade Crock-Pot Apple Butter

By Food No Comments

It’s officially fall! That means all the apple recipes! Today’s recipe is all things apple butter. I love apple butter is so sweet and it paired so well with a good piece of toast. This homemade crock-pot apple butter is especially perfect after a trip to the orchard when you have excess apples. What I loved about this recipe is that while it does take a while to cook, most of that time is in the Crock-Pot.

My personal opinion was that this recipe tasted great. The flavors were just right and not too much that it overpowered the apple taste. My husband was a huge fan and has had at least two pieces of apple butter toast a day! This is also the perfect recipe for those who are beginner cooks, it’s really not a challenging recipe and produces great results.

This recipe is not a canning recipe. There are specific things that have to be done to preserve the apple butter and this recipe does not do that. However, this does last a couple weeks if you make double or triple the recipe. The amount listed below is perfect for a small family that wants to have a couple days of apple butter(my single batch photos are below). For those with larger families or those who want to gift it, I would triple the recipe. When I did that it filled two mason jars completely. Which would be perfect for sharing or giving one away to friends!

Overall, if you are looking for a super easy crock-pot apple butter recipe, this is the one! If you do decide to try it, let me know below in the comments!

Overall Review: 5/5

Crock-Pot Apple Butter

Ingredients
  

  • 6 Medium-Large Apples
  • 1/2 cup Raw Sugar
  • 1/4 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Allspice

Instructions
 

  • Peel and dice all your apples and set in your crockpot
  • Add raw sugar, brown sugar, cinnamon, nutmeg and allspice. Combine Well.
  • Set crock-pot to high for 5 hours
  • Use an immersion blender to blend until there are no apple chunks. I personally don't have an immersion blender so I had to transfer to a regular blender and puree that way.
  • Once fully blended, put the crock-pot on high for 2 hours
  • Transfer to some mason jars and use on all your favorite foods!

How to Make a Buttermilk Blueberry Puff – Magnolia Table

By Food 5 Comments

Y’all, why I decided to try a new dish for a get together…. I’ll never know! But this dish is so easy to make and has such a unique taste! All the eggs and buttermilk give it a very unique texture and honestly was hard for me to work through. I absolutely loved the flavor profile, everything about the flavors is exactly what you’d hope for. Between the berries, the pastry and the coarse sugar topping the flavor is immaculate. But it is a very squishy dessert and I wasn’t huge on it. If there was a way to toughen it up -it would be the perfect dessert! But it was good in its own right and is definitely worth trying!

*Fun fact, figured out afterwards it should be cooked croissants. Fun lesson learned!

Overall Review: 3.5/5

I honestly just couldn’t get over the texture, but this is a super easy recipe to make and is a great brunch item! So if squishy textures don’t bother you, give it a shot and let me know what you think below!

Buttermilk Blueberry Puff

From Magnolia Table by Joanna Gaines

Ingredients
  

  • 12 tbsp Unsalted Butter at Room Temperature
  • 12 cups Cubed Croissants (6-8 large)
  • 3 cups Blueberries or Blackberries
  • 1 cup Granulated Sugar
  • 6 Large Eggs
  • 2 cups Heavy Cream
  • 1 cup Buttermilk
  • 2 tbsp Pure Vanilla Extract
  • 1 tsp Salt
  • 1 tbsp Coarse Raw Sugar

Instructions
 

  • Preheat the oven to 375 degrees
  • Grease a 9 x 13 x 3 baking dish with 1 tbsp butter
  • Spread the croissant cubes evenly in the dish and top with berries
  • Use a mixer and beat the 12 tbsp butter with granulated sugar until creamy. This takes a couple minutes to do.
  • Beat in the eggs, one at a time, beating well after each addition.
  • Beat in the cream, buttermilk, vanilla and salt.
  • Pour over the croissants and berries. Sprinkle with coarse sugar
  • Bake until a knife inserted near the center comes out clean, about 35 minutes.
  • Serve warm. Leftovers last about 2 days.

How to Make After School Banana Bread – Magnolia Table

By Food No Comments

I have NEVER topped my banana bread with sugar and seriously it is a game changer! It added the perfect crunch to the top of the banana bread and made it taste so much better! I couldn’t have loved that addition to this recipe more! Overall, I really liked this banana bread. The recipe really isn’t much different than other recipes but nonetheless, it had the crunch and sweetness that you want so I will chalk it up to a success! This banana bread took no time at all to make and is perfect for rainy cold days or days of quarantine boredom.

Overall Rating 4.5/5

After-School Banana Bread

From Magnolia Table by Joanna Gaines

Ingredients
  

  • Nonstick Cooking Spray
  • 8 tbsp Salted Butter (melted and cooled) — Plus more for serving
  • 1 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 1/2 tsp Pure Vanilla Extract
  • 4-5 Very Ripe Bananas -Mashed
  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 cup Chopped Pecans I used Walnuts
  • 1-2 tbsp Granulated Sugar

Instructions
 

  • Preheat to 350 degrees. She recommends an 8×8 pan but I think a bread pan works just as well! Make sure to grease the pan.
  • In a medium bowl beat (with a mixer) the butter, brown sugar, eggs and vanilla until blended.
  • Add bananas and combine.
  • In another medium bowl, whisk the flour, baking soda, and salt.
  • Add the dry ingredients to your wet ingredients and combine. Add pecans and combine.
  • Pour batter into greased pan and spread evenly. Sprinkle granulated sugar on top.
  • Bake for about 40-45 minutes until cooked. Use a knife or toothpick to test that its cooked.
  • Slice and serve with butter.

How to Make Chicken Salad Croissant Sandwiches – Magnolia Table Review

By Food No Comments

Chicken Salad Sandwiches just hit the spot on a warm Saturday afternoon. Add it with a good glass of Arnold Palmer and you have the perfect lunch! Let me preface this by saying that when I assembled our sandwiches I did not add the lettuce/tomato. Mainly because the chicken salad was so good I felt it didn’t feel that it needed anything else, and I prefer my sandwiches without the lettuce and tomato. This sandwich is pretty standard when you look across the board at chicken salads, except for one ingredient – chives. The chives add that punch of flavor that really takes this chicken salad to the next level. These sandwiches are super easy to throw together and should be your next meal as we head into fall!

Overall Review: 5/5

Chicken Salad Croissant Sandwiches

From Magnolia Table by Joanna Gaines

Ingredients
  

  • 5 Cups Shredded meat from rotisserie chicken
  • 1 1/2 Cups Halved red grapes
  • 3/4 Cup Chopped Pecans (Optional)
  • 1/4 Cup Sliced green onions or chives
  • 1 1/4 Cups Mayonnaise
  • Salt
  • Black Pepper
  • 12 Small Croissants
  • 6 Butter Lettuce Leaves
  • 2 Vine-Ripened Tomatoes

Instructions
 

  • Combine chicken, grapes, pecans, chives in a large bowl and mix well.
  • Add mayo, salt and pepper to taste and combine.
  • Cover and chill until cold — About 1-2 hours
  • Serve on croissants. Add tomato and lettuce for an additional punch.

Bow Tie Pasta with Baby Kale & Sun-Dried Tomatoes – Magnolia Table

By Food No Comments

This pasta is AMAZING! It’s definitely a heavier dish, but the flavors that you get are astounding. Don’t skimp adding in the kale, tomatoes and artichokes. They are all necessary to the flavor profile and worth the cost! So this dish does take a bit of time, so be patient with it. None of the steps are difficult, its just that it takes some time to get everything together. I highly suggest buying canned artichokes too because artichokes are a huge pain to cut from the whole artichoke, plus you need quite a lot of them. But finding canned versions are super easy! This recipe was a huge hit with me and my husband! I was so surprised he liked it too, because there were a lot of veggies and no meat. But like I mentioned earlier, the flavors make this pasta what it is. You definitely only need one bowl at a time so this will last several days if it’s just two people eating. I’d highly recommend making this one night, especially for these coming chilly fall nights!

Overall Review: 5/5

Bow Tie Pasta with Baby Kale & Sun-Dried Toamtoes

From Magnolia Table by Joanna Gaines

Ingredients
  

  • Salt
  • 1 pd Bow Tie Pasta
  • 2 tbsp Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • 2 cups Heavy Cream
  • 1 8-oz block cream cheese
  • 1 1/2 cups Shredded Parmesan Cheese
  • 1 12-oz marinated quartered artichoke hearts – drained and halved lengthwise
  • 1 8.5 oz jar oil-packed sun-dried tomatoes
  • 5 oz baby kale or spinach
  • Ground Black Pepper
  • 1/2 cup Chopped Walnuts
  • 1/4 cup Chives — For Garnish
https://www.youtube.com/watch?v=duU8n_ptrv4

Four of My Favorite Easy & Healthy Snacks

By Food No Comments

Y’all, I am terrible about eating too many snacks! It’s definitely where most of my calorie intake comes from. Over the last few years, I have tended to get things like Oreo’s, chips, Jalapeno Cheetos or ice cream to munch on. The first year that we moved to Arizona, I downed so much ice cream as a coping mechanism for being so far away from family. It’s very very easy to get lost in eating sugary foods, especially if your upset or stuck in a pandemic like we are now. But I’ve been wanting to be better, to make better decisions, and that starts with thinking about how I’m snacking. So today, here are five of my favorite healthy snacks to munch on!

1.) Sliced Tomatoes

Here me out on this one! Slice some tomatoes into medium thickness and arrange them evenly on a plate. Sprinkle salt and pepper onto each slice of tomato. I would do equal portions of each as I think both are needed for this snack. Then I sprinkle goat cheese on top of each tomato slice. I try to arrange it so I will have goat cheese in every single bite. Absolutely worth the extra time to sprinkle them on carefully! Without doubt one of my favorite snacks and definitely a healthy option!

2.) Pre-Cut Vegetables

When I’m feeling motivated and really want to be healthy this is a go to option! I have done this a few times and have been so grateful for it. I get veggies like bell peppers, carrots, cucumbers and celery at the store. Cut them into bite size pieces and place them into separate containers. I’d personally go for getting one container that can hold all the veggies in separate sections, but any container will work. Then when I’m feeling hungry I grab the containers, throw some on a plate and dip them in some ranch dressing. Now I know that ranch isn’t the healthiest thing for you, but compared to eating chips or cookies I count it as a win! Plus its a good avenue to start getting your daily veggies in.

3.) Berries & Yogurt Covered Pretzels

I like to think of this as a version of a parfait. Yogurt covered pretzels have less calories than chocolate covered pretzels and when combined with some good flavored berries it hits all the taste buds. You can set these out as a cute berry board and go munch on items when you get that craving for something sweet or sweet and salty. I was thrilled with this berry board and think it was a great snack idea for the week!

4.) Pepperoni and Cheese

This one came directly from my dad! He has always been drawn to snacking on meats and cheeses. Especially when you wrap some cheese in the meat, it’s been a staple among cooks for years and its definitely a great snack. I like to get pepper jack squares (thick square cuts of cheese) and pepperoni or sausage for this snack. Wrap the pepperoni around the cheese and eat. No artificial colors, sugars, etc; just good old fashioned meat and cheese. If you are feeling on top of it, pre-wrap the meat around the cheese and hold it together with a toothpick. I swear this helps curb your appetite twice as fast as well. It’s more hearty that the other snacks and has always been a go to for me!

What are you favorite healthy snacks? Or just your favorite snacks in general! Let me know in the comments below!

How to Make Sausage & Kale Soup – Magnolia Table

By Food No Comments

There is nothing more comforting than a bowl of good soup! And this soup is seriously the easiest to make! So good and light yet hearty at the same time. By far one of my favorite soups and one I will have on repeat this fall! Overall, the hardest part would be the prep of cutting the veggies to the smaller sizes. I would highly recommend cutting them down to the proportions that are requested so you get all the flavors in one bite and everything cooks evenly. Beyond that, this recipe will take very little effort for an amazing payoff. There aren’t a lot of spices, but the leftover grease from cooking the sausage brings all the flavor that you will need! I did a quick video to show you the process and how easy it is to make! If you make it let me know your thoughts in the comments below!

Overall Review: 5/5

Sausage & Kale Soup

By Magnolia Table — Joanna Gaines

Ingredients
  

  • tbsp Vegetable Oil (I use olive oil)
  • 14 oz Smoke Sausage – 1/2inch thick slices
  • 1 stick Butter
  • 1 large White Onion
  • 1 pd Red Potatoes
  • 4 Celery Stalks
  • 2 Carrots
  • 1/4 cup All-Purpose Flour
  • 2 – 32 oz Boxes of Chicken Broth or Vegetable Broth
  • Salt
  • 1 tsp Black Pepper
  • 1 pd Baby Kale