Cupcakes for Two, Anyone?

{via How Sweet It Is}

Cupcake recipe for TWO.  Genius.

Check out the recipe HERE.

One LAST Pumpkin Recipe...

Sorry if you're completely over pumpkin, but I have to share this one last "Fall" recipe {it has chocolate in it for pete's sake!}.

Pumpkin Chocolate Dessert Cake

Click HERE for the recipe.

I made this cake for Thanksgiving.  It was delicious, but I will say that when I make this next year, I'll make a chocolate frosting or ganache instead. = )

I hope you are savoring your Thanksgiving leftovers today...turkey sandwiches, anyone?

{Homemade} Pumpkin Spice Lattes

Don't get me wrong; I LOVE Christmas. I love the decorations, the scents, the songs, the Gingerbread Lattes in those infamous red cups, and the magical feeling about the entire month of December. BUT it bothers me just a little more than slightly when I go to Starbucks and they're already playing Christmas classics over the stereo...in November. What ever happened to Thanksgiving?  It's no wonder Thanksgiving crept up on me so.  Our culture wants to skip it!


As an act of rebellion, I decided to post this delicious-looking homemade Pumpkin Spice Latte recipe from Confections of a Foodie Bride that seems super easy to make {no fancy equipment needed}. 

{Images via Confections of a Foodie Bride}

No offense, Christmas, but I'm just not ready for you yet.  On Friday I'll be ready to deck the halls with the rest of the world. 

For the easy recipe for these Pumpkin Spice Lattes, click HERE!

Wishing you a cozy last weekend before Thanksgiving!

Creamed Corn Au Gratin {Summit House Recipe!}

This summer we celebrated our third wedding anniversary.  We went out for a lovely lunch at The Summit House in Fullerton.  I have never been a huge fan of creamed corn {I love corn by itself, but creamed corn has always seemed a bit gross to me}.  

That was - until I met THIS creamed corn!

{source}

I don't know how else to say it.  YOU - HAVE - GOT - TO - TRY - THIS.

I personally didn't even order the creamed corn at The Summit House - but my husband did...and I devoured his.  Afterwards,  I told the hostess as we left, "Thank YOU - that creamed corn was SO good!"  To which she replied, "Oh, please take a recipe card.  You can make it yourself!"  

WHAT??  This is so good that they GIVE it out to their guests...for free?  Yes, indeed. 

I'm going to try to make a big batch for my sister's Rustic Fall Bridal Shower tomorrow.   I am literally going to pray that it tastes as good as it did when I had it at The Summit House.  

Here's the recipe:

12 oz whipping cream

1 lb. frozen kernel corn

1 1/2 T. melted butter

1 1/2 T. flour

2 T. sugar

1 pinch white pepper

3 T. parmesan cheese

Combine corn, cream, salt, sugar, and white pepper in a pot and bring to a boil.  Simmer for 5 minutes.  Make a roux from butter and flour; add to corn, mix well, and remove from heat.  Transfer corn mixture to casserole.  Sprinkle with Parmesan cheese and brown under broiler.

 {Serves 6}

Can't wait to make it!

By the way - remember these cupcakes/cake I made for Kyle and Danielle's wine-themed wedding at The Summit House last year?

They just celebrated their first anniversary - can't believe it's already been a year!  I had so much fun making these goodies for their beautiful wedding ~ happy anniversary, you two!

xoxo

Homemade Fall "Oreos"

Is it me - or do these look AMAZING?

 {Photos courtesy of Confubilation}

These are looking more and more like a MUST-MAKE the more I stare at them.

Find the recipe over at Smitten Kitchen!

{Sweet Beignets} Cafe Du Monde

My husband has been working so hard on his MA degree {he's almost done!} and Beignets are his favorite!  My mother-in-law discovered this delicious French doughnut when she student-taught in New Orleans.  My husband has grown up eating these, and I am a newcomer...trust me, they are delicious!

This is the first Saturday we've had where we could just RELAX for the day.  So, we slept in, and I fried us up some authentic Cafe Du Monde Beignets!

Fried dough topped with powdered sugar...what's not to love?

You can purchase your own Beignets here!

Watch how easy they are to make here!

A lovely little taste of the New Orleans French Quarter!



{Strawberry Shortcakes} Worth the Calories...

This is the ONLY way I like my strawberry shortcakes...made with good ol' Bisquick!  They're so good, you won't care how many calories you're eating.

{Recipe via Betty Crocker}

INGREDIENTS

4 cups sliced strawberries

1/4 cup sugar

2 1/3 cups Original Bisquick mix

1/2 cup milk

3 tablespoons sugar

3 tablespoons melted butter

whipped cream

STEPS

1.  Heat oven to 425*F.  In large bowl, mix strawberries and 1/4 cup sugar; set aside.

2. In a medium bowl, stir Bisquick mix, milk, 3 tbsp sugar, and the butter until soft dough forms.  On ungreased cookie sheet, drop dough by 6 large spoonfulls.

3.  Bake 10 to 12 minutes or until golden brown. 

4.  Split warm shortcakes; fill and top with strawberries and whipped cream.

ENJOY!

{GENIUS!} Peanut Butter & Nanner Ice Cream

Being a teacher has its perks.  One of those perks?  SPRING BREAK! 

My husband and I are both teachers, so we have recently been asked this question quite frequently: "What do you have planned over Spring Break?" 

Answer:  NOTHING!

To say we've needed this time off is an understatement.  We decided to take a stay~cation this year, and we are loving it!  Lots of time spent with family, friends, and each other.  Time to get back into an exercise routine.  Time to do some small home renovations.  And of course, time to try some new food!

I saw Claire Robinson make this on 5 Ingredient Fix this week {ahh...the joys of watching Food Network at home on a weekday morning!}.  Anywho...she made this ice cream with only 3 ingredients...yes, 3 INGREDIENTS!

Ingredients

2 to 3 ripe bananas

1 tablespoon creamy peanut butter*

1 to 2 tablespoons honey {depending on banana sweetness}

Directions

Cut bananas into one inch pieces and freeze.

Put frozen bananas in food processor** and puree, scraping down sides periodically until smooth.

Add the peanut butter and honey and puree.

Serve immediately or refreeze until ready to enjoy!

* I used Laura Scutter's peanut butter and I added WAY more than 1 tbsp.  Hey, it's healthy, right?

**I don't have a large food processor, so I made my ice cream in a blender.  Worked just as well.  Just make sure to add a bit of milk to get the bananas going.

Trust me ~ it turns out into rich, creamy, all natural ice cream!  This is a must~ make! 

Pink Lemonade Cupcakes!

I love lemon...all things lemon! {Maybe it's a Greek thing?}

I sampled this delicious Pink Lemonade Layer Cake by Paula Deen last week and had I had an A-ha! moment.  I love lemon...why have I never tried this before?  How have I never seen or heard of this before?

{image via Deen Bros}

I decided to give the recipe a go with cupcakes...and voila!

YUM!

If you're a lemon lover like myself, you must give this recipe a try.  And be sure to make the frosting that goes with it - it makes the cake! 

{The frosting has a really pretty muted pink hue to it which I really love.  However, I wanted these cupcakes to be a little more fun so I added a touch of Wilton Icing Coloring in Rose. Both ways were equally delicious!}

Merry Christmas to All!

I'm online doing a little bit of research on Holiday Cocktails for Christmas Dinner. So far these are in the running. {Martha Stewart's recipes, of course}

Pear & Cranberry Bellini

And this yummy looking Holiday Citrus Punch

Decisions, decisions.  I love days where something so trivial as "Which cocktail should I make?" is the biggest decision I'll have to make!

My hubby is on the couch next to me playing some PS3 game {what a grown-up!} and we just finished watching Home Alone while devouring the delicious cinnamon rolls we made for breakfast.  Life is pretty good right now, and I intend to enjoy what's left of the Holidays...computer free!

So Merry Christmas!

From our little family to yours!

Sweet & Salty Brownies

I saw these brownies on Bake at 350 - who saw them over at Baked...who invented these delicious-looking masterpieces!

Every time I am at Starbucks, the "Salted Caramel Hot Chocolate" calls out to me, and I have yet to give in.  I just might have to whip myself up a batch of these bad boys, stop by my Starbucks, and call it a day!

Click here for the recipe!

Photos courtesy of Bake at 350

Uh-huh.  This needs to happen.  ASAP.

Happy {almost} Monday, everybody!

{Wine Wednesday} Autumn Sangria

On Sunday I posted about this delicious sangria.  Without further ado, I bring to you...

AUTUMN SANGRIA

{photo courtesy of Inn the Kitchen}

Ingredients

2 bottles Merlot

1 bottle ginger ale

1 cup sugar

1 tsp ground cinnamon

1/2 tsp freshly ground nutmeg

1/2 tsp ground cloves
4-6 apples (I used a mixture of red delicious, granny smith, and fuji)

6-10 cinnamon sticks

Directions

In a medium pot, compine Merlot, sugar, cinnamon, nutmeg, and cloves.  Let simmer for ten minutes, stirring occasionally until sugar is dissolved.

Pour immediately into a sealed pitcher or other container.  Chop apples and add them to the mixture along with the cinnamon sticks.  Cover and refrigerate for at least 24 hours.  Add ice and ginger ale just before serving. 

My Tips

Don't buy expensive Merlot!  I used Two-Buck Chuck from Trader Joe's.

Add the ginger ale once the mixture has cooled (just before serving).  This gives the sangria that slight fizz, which I think makes it very refreshing.

Allow the flavors to meld in the refrigerator for at least 24 hours...the longer, the better!

Make sure you simmer - and don't scorch - the wine as you cook it for ten minutes. This would cook all of the alcohol out of the wine...defeating the purpose of making the sangria in the first place. = )

This Autumn Sangria got rave reviews, and it will be a Thanksgiving and Christmas staple from here on out.  Give it a try ~ it makes you feel like Fall all over!