Grapefruit Pie #PiDay

Happy Pi(e) Day!

Every year,  I say I’m going to make something savory to celebrate – and every year I get seduced by some awesome looking dessert.

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This year, it was grapefruit pie.

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Baked Vegetable Tacos

Today is the first Friday of Lent, so I’m kicking off my annual Lenten project – sharing meatless meals every Friday. What began as simply a way to keep from eating plain spaghetti and pizza every Friday has grown into one of my favorite yearly blog projects.

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But, nine years on, how do I keep this series fresh? I’ve spent a bunch of time thinking about our family’s current needs and how to get them to reflect in my meatless Friday posts.

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Banana Crumb Bread

Banana bread is not new to the blog. In fact, I’ve already blogged nine different versions of banana bread or muffins.

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Why another one, then? This one was just that good.

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Black Forest Cheesecake #ChristmasSweetsWeek

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

I always feel a little more nostalgic about my German heritage at Christmas. I think it’s a remnant of Opa’s Christmas cookie packages, which were synonymous with Christmas for all of my childhood. Without even thinking about it, I end up planning some German-inspired dessert for our holiday table – like this Black Forest Cheesecake.

Black Forest Cheesecake

This is obviously not traditional, but the flavors are there – and, I’ll be honest, this is going to be easier than your traditional Black Forest Cake.

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Chocolate Hazelnut Doughnuts #ChristmasSweetsWeek

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

I am all about a festive breakfast for holiday celebrations – and these delicious doughnuts are a perfect treat for Christmas morning!

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These pack a big punch of flavor thanks to LorAnn Oils Chocolate Hazelnut Flavor. Just a little gives these a great, complex flavor – and it’s balanced nicely by the vanilla icing. Sweets & Treats sprinkles make them extra festive and perfect for the holiday!

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Chocolate Orange Crinkle Cookies #ChristmasSweetsWeek

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

Fluffy and soft on the inside, but crisp around the edges, these Chocolate Orange Crinkle Cookies will be your new favorite to leave for Santa!

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Chocolate and orange is a nostalgic Christmas flavor pairing for me, thanks to years of chocolate oranges in our stockings! These cookies taste just like that childhood treat.

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Cranberry Orange Muffins #CranberryWeek

Cranberry Orange muffins are my favorite. I love cranberry and orange together, and this time of year always feels like muffin weather. Curl up with one of these and a hot beverage and you’ve got the perfect fall treat.

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These are an easy one to mix up and I love that it makes a relatively small batch – great for a small family brunch.

The flavors are bright. Orange juice and orange zest make the batter a sunny color, and the fresh cranberries add a great tart bite to these. I love these fresh out of the oven, but you can also pop them in the oven or toaster to warm up the next day and they’re also fabulous.

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I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

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Cranberry Orange Muffins
(from Joyful Healthy Eats)
Makes 12 Muffins

2 cups flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cranberries
1 egg
3/4 cup orange juice
1/4 cup melted coconut oil
1 tsp. grated orange zest

Preheat the oven to 400 degrees. Line a cupcake pan with cupcake papers.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in cranberries.

In another bowl, whisk together the egg, orange juice, orange zest, and coconut oil. Stir the wet ingredients into the dry ingredients until just combined.

Fill muffin tins 2/3 full. Bake for 15-20 minutes until lightly browned.

Fresh Corn Salsa (8)

Chocolate Banana Bread #Choctoberfest

Note: I received complimentary product for this post. All opinions are my own.

New, inventive recipes are always fun – but sometimes you just want a classic.  We love banana bread around here. Add in lots of chocolate, and you’ve got a treat that barely lasts 24 hours.

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It was also a great opportunity to showcase another favorite of ours – Barlean’s Butter Flavored Coconut Oil. Whether or not you’re a coconut oil fan, you should give this a try. It’s what converted me! It really does have a fabulous butter flavor – you won’t miss the real thing.

Lots of other chocolate goodness this way, too! —>

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Chocolate Banana Bread
(from Chelsea’s Messy Apron)
Makes 1 loaf

1/3 cup old fashioned oats
1 large egg + 1 egg yolk

1/2 cup vanilla Greek yogurt
1/2 cup coconut oil, measured melted and cooled slightly
1 teaspoon vanilla extract
3/4 cup white sugar
1 cup mashed bananas, approx. 2-3 bananas
1/2 tsp. salt
1 tsp. baking soda
1 cup white whole wheat flour or plain white
1/4 cup unsweetened cocoa powder
1/2 cup chocolate chips dark chocolate chips for healthier
1/4 cup miniature chocolate chips

Preheat the oven to 350 degrees F. Grease and flour a loaf pan.

Run the oats through a blender or food processor until the consistency of flour.

In a large bowl, whisk together the egg and yolk. Whisk in the yogurt and coconut oil. Whisk in the vanilla and sugar. Stir in the mashed banana.

To the same bowl, add the oat flour, salt, baking soda, flour, cocoa powder, and chocolate chips. Mix until just combined.

Transfer the batter to the prepared pan and bake for an hour, until a knife inserted comes out clean. Remove from the oven and let cool before removing from the pan.

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Welcome to #Choctoberfest 2018 with Imperial Sugar

Yay for  #Choctoberfest ! As a chocoholic, I look forward to this week all year and I’m so excited to be participating again this year!

From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa! I have some really fabulous things planned for this week, so stay tuned!

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We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:

  • A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
  • An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
  • Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean’s, your trusted source for chocolatey goodness superfood nutrition. Barlean’s has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
  • A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You’ll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
  • A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You’ll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
  • A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop’s bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn’t a sprinkle mix that you can dream up that they can’t create.

That’s a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details.

To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!

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Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.

Check out our participating bloggers:

The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor’s Adventures A Little Fish in the Kitchen addicted 2 recipes Amy’s Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n’ Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy’s Recipes and Writings Coconut & Lime Cook With Renu Cook’s Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D’s Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn’s Food Bites Join Us, Pull up a Chair Jolene’s Recipe Journal Jonesin’ For Taste Karen’s Kitchen Stories Kate’s Recipe Box Kelly Lynn’s Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa’s Dinnertime Dish Little House Big Alaska Long Distance Baking Maria’s Mixing Bowl Moore or Less Cooking Must Love Home Norine’s Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah’s Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter’s Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist’s Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour’s Cottage Kitchen Zesty South Indian Kitchen

Halloween Muddy Buddies

What are you being for Halloween this year? So far, we’ve got a purple dinosaur and Frankenstein’s monster. (And I’m hoping it doesn’t change at this point, since I bought the fabric to make them!)

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As much as I love Halloween, it can be a little hectic. Aside from making costumes, we have two trunk or treats to prep for, the preschool costume parade, and classroom party – not to mention Halloween itself. Oh, and all the “real life” stuff happening this month too.

Sometimes, you just need something quick and easy. These muddy buddies are quick and easy. Mix them up in about ten minutes and you’ll be off to your Halloween party in no time.

Need some more Halloween inspiration? Here are some more fun ideas for the holiday:

 

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Halloween Muddy Buddies
(from A Southern Fairytale)
Makes a large bowl – about 13 cups

5 cups corn Chex cereal
5 cups rice Chex cereal
2 Tbsp. butter
1 1/2 cups Nutella
3/4 cup powdered sugar
3/4 cup chocolate cake mix
2 cups Autumn Mix M&Ms
1/2 cup candy corn
1/2 cup Indian corn
1/2 cup candy corn pumpkins

Dump all the Chex in a large bowl.

Add the powdered sugar to a gallon-sized ziplock bag. Add the cake mix to another gallon-sized ziplock bag. Set aside.

In a microwave-safe bowl, combine the butter and Nutella. Microwave for 30 seconds, stir well, and continue to microwave in 15 second intervals until smooth and creamy.

Pour the melted Nutella over the chex and gently stir to combine until all the cereal is coated. Divide the cereal in half. Add half to the bag with powdered sugar and half to the bag with cake mix.

Seal the bags and shake until everything is well coated. Pour out on paper towels to rest and cool for at least an hour.

Combine coated cereal with candies and serve.

Halloween Muddy Buddies