Peppermint Pound Cake

I have lost count how many Peppermint Pound Cakes I have baked in over 30 years. I have lost count. This cake is moist, and light on the peppermint flavor. It’s not overpowering at all. I have made these and given them to family and friends as gifts and now they expect them. I hope you enjoy this cake as much friends, family and I do. Happy Baking!

Ingredients:

1 box yellow cake mix, Duncan Hines preferred

1 small box of vanilla instant pudding

1 cup water

1/3 cup oil, I used vegetable

4 eggs

1 teaspoon peppermint extract, not mint, there is a difference

Preheat oven to 350 degrees. Grease and flour your bundt pan or loaf pans*. I used Bakers Joy.

Whisk cake and pudding mixes. Add water and oil and combine. Put the eggs in one at a time and mix well. Add peppermint extract. Pour into prepared pan(s). If you are baking in a bundt pan, bake 45-55 minutes or until toothpick comes out clean. Loaf pans will bake quicker and the mini loaf pans will bake in 20 minutes or so. Cool bundt pan about 20 minutes and remove to finish cooling. Do not glaze until cake is completely cooled.

**Peppermint Glaze:

1 cup powdered sugar

2-3 Tablespoons milk

1/2 teaspoon peppermint extract

Peppermint Candy Canes, I like the green and red stripe, crushed

Mix together and pour over poundcake(s). Add crushed candy canes.

*This is a wonderful poundcake that makes excellent gifts. You can usually 6-8 mini loaf pans or 2 good size loaf pans. After glaze is set, wrap in plastic wrap and deliver to your friends and family

**Additional glaze may be needed for individual pound cakes.

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Sweet Potato Pie Muffins

If you love sweet potatoes and sweet potato pie, you will love this unique twist on tasty muffins. Eat them for breakfast, serve them with dinner. Easy to make and delicious to eat.

Grated butter. Faster and easier than cutting butter in the flour.

Ingredients:

1 large or 2 small sweet potatoes (only 1 cup is needed. I used 1 large.)

2 cups flour

1 cup sugar

1 Tabl. plus 1 tsp. Baking powder

½ tsp. Salt

½ cup butter (freeze your stick of butter and grate it on a box grater, not food processor)

1 cup mashed sweet potatoes*

1 can evaporated milk (12 ounces)

2 eggs, beaten

½ tsp. Ground cinnamon

½ tsp. Ground cloves

Sprinkle with cinnamon and sugar (1 to 1 ratio, 1 Tablespoon cinnamon and 1 Tablespoon sugar) optional

*Preheat oven to 400. Wash, scrub and prick 2-3 sweet potatoes or 1 large (depending on size, you only need 1 cup for the recipe) with a fork. Bake for 1 hour. Cool completely before making recipe.

**Microve instructions

Wash and prick sweet potato(es) and microwave 4 minutes. Turn over and microwave 4 more minutes. Wrap in foil for 5 minutes (the potatoes continue to cook). Unwrap and cool completely before using in the recipe below.

Preheat oven to 375 degrees.

Mix together flour, sugar, baking powder and salt. Add grated frozen butter or cut in butter until mixture has a crumbly texture. In a separate bowl combine sweet potatoes, milk, eggs and spices; mix well. Gradually add dry mixture, beating until smooth. Using a ice cream scoop to measure the batter, fill greased muffin tins or paper lined tins 2/3 full. Sprinkle tops of muffins with cinnamon sugar mixture if desired. Bake for 18 minutes or until tester comes out clean. Makes 22 muffins, recipe can be cut in half.

Doreen’s Butterscotch Cake

This recipe was given to me by my dear friend Doreen. I had this cake when she hosted Bunco many years ago. This is a great fall cake, easy, delicious and a beautiful orange color. You will find this butterscotch cake to be very moist and flavorful, it does not need a glaze or frosting.

Ingredients:

4 eggs, beaten

1/2 oil

8 ounces (1 small container) of sour cream

1 box yellow cake mix (I prefer Duncan Hines)

1 small box instant butterscotch pudding

1 package of butterscotch chips

Powder Sugar, sprinkled on top after Cake has cooled, optional

Preheat oven to 350 degrees. Grease and flour a bundt pan, or use a oil/flour spray.

Combine all in ingredients in a large bowl in order except for butterscotch chips. The batter will be very thick. Once batter has been completely combined, add butterscotch chips and combine. Bake for 50 – 55 minutes or until a cake tester comes out clean.

Cool cake in pan for 20 – 30 minutes. Turn out on cake plate and cool completely before sprinkling powered sugar on cake. Serve and enjoy.

Chocolate Chip Cookie Skillet

I was gifted Sugar from Imperial Sugar Company. It was my pleasure to create a recipe using Imperial Sugar for #Choctoberfest2017.   I love chocolate chip cookies and cookie skillets. I have added a few fun extras in this recipe besides the chocolate chips. I added crushed pretzels and toffee bits. Top this with ice cream and hot fudge sauce, this is a winner.  Home is where the cookies are!


Ingredients:
1 c flour

1/2 t baking soda

1/2 salt

1 stick butter, room temperature

6 T granulated sugar

6 T brown sugar

1 Egg

2 t vanilla

1 cup semi sweet chocolate chips

3/4 cup toffee chips

1/2 cup pretzels, crushed into small pieces (I placed mine in a plastic bag and crushed them with a rolling pin)

Vanilla Ice Cream

Hot fudge ice cream topping


Preheat oven to 350 degrees.
Whisk together flour, baking soda and salt in a separate bowl and set aside. Mix together softened butter, granulated and brown sugar. Add egg and vanilla and blend well. Gradually add dry ingredients and combine. Stir in chocolate chips, toffee chips and pretzels.

No skillet?  No worries, just make a big cookie on a cookie sheet and eat it from a bowl when the cookie is baked. I highly recommend parchment paper or a silpat on your cookie sheet if you are just baking cookies.


No skillet, no problem. Use a bowl.
Place cookie dough in a small cast iron skillet or make big cookies on a cookie sheet. Bake 8-11 minutes for normal size cookies. If you are making larger dessert size or skillet size cookies on a cookie sheet, they will take longer. I used a 4 inch skillet, pictured. Time will vary with the size of cookies you make and what size skillet you use. You will have plenty of cookie dough left to make cookies and several skillets. You will love these cookies without the ice cream too. Top with a big scoop of vanilla ice cream and hot fudge sauce ice cream topping. Serve warm. Enjoy!


Leftover Cookies that don’t make it into the skillet will gladly be eaten just as they are. They are excellent.

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Choctoberfest 2017

Today is one of my favorite days of the year… because it is the first day of #Choctoberfest 2017!
#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.

Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:

Enter now to win our #Choctoberfest 2017 prize pack! We’ll be picking a winner at random winner on Saturday, Oct. 16, so enter by Friday to make sure your name is in the drawing:
a Rafflecopter giveaway

I’m looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don’t forget to follow our sponsors and bloggers.

Choctoberfest 2017

Welcome to Choctoberfest 2017 with Imperial Sugar, our gold sponsor.

Today is one of my favorite days of the year, because it is the official start of #Choctoberfest. This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below.

Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:

  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen

This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.

a Rafflecopter giveaway

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Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

The PinterTest KitchenFix Me a Little LunchSavory MomentsCrumbs in my MustachioHouse of Nash EatsBake It With LoveThat RecipeHardly A GoddessCooking With CarleeA Kitchen Hoor’s AdventuresBody RebootedCindy’s Recipes and WritingsThe Redhead BakerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceSweet CoraliceSeduction in The KitchenCooks&Books&RecipesEveryday EileenUnder My Apple TreeFamily Around The TableBottom Left of the MittenThe Spiffy CookieFairyburgerJoin Us, Pull up a ChairJonesin’ For TasteJane’s Adventures in DinnerTake Two TapasJennifer BakesThe Unlikely BakerHostess At HeartKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynns Sweets and TreatsWildflour’s Cottage KitchenChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin MamasThat Skinny Chick Can BakeBooks n’ CooksMildly MeanderingLiving IdeasRestless ChipotleGet the Good Stuff!The Weekday GourmetAn Affair from the HeartWest Via MidwestCookie Dough and Oven MittThe Bitter Side of SweetCookaholic WifeDaily Dish RecipesFor the Love of FoodThe Saucy SouthernerCook’s HideoutBy the PoundsTramplingrose: Cooking, Baking & Ranting in Small-Town South DakotaSarah Cooks the BooksChef Sarah ElizabethFantastical Sharing of RecipesSarah’s Bake StudioThe Pajama ChefFrankly EntertainingLong Distance BakingPalatable PastimeThe Freshman CookThe Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the FarmWendy PolisiTampa Cake GirlMy Southern Sweet ToothCanning and Cooking at HomeFull Belly SistersSuperSizeGuy.comOur Good Life

Low Carb Italian Bowl of Love

Ingredients:

2  Sausages (I used Al Fresco)

1/2  cup roasted vegetables (I used Trader Joe’s Fire Roasted Peppers and Onions, you can make your own roasted vegetables by grilling or broiling)

3 Tablespoons or more to taste marinara sauce

Parmesan cheese, optional


Cook sausages, I grilled mine. Slice into bite size pieces. Warm up vegetables and marinara sauce. Combine ingredients and garnish with Parmesan cheese if desired. You can serve this over low carb pasta if you wish but it will change the carb count from low carb to medium high carb. 


***As far as the carb count goes, the sausages I used were 1 carb each. The toasted vegetables were about 4 carbs. My marinara was on the high side, I didn’t notice it until I read the label. I used tomato basil flavor and used about 3 tablespoons which was approximately 4 carbs. My goal carb count 9 carbs. Not bad. I didn’t count the cheese because I used so little. You will need to read your labels to see what your total carb count is. I currently have 2 boxes of low carb pasta in my pantry but I find the carb count on the high side. I can’t imagine what regular pasta is.