December 5, 2016

Double Chocolate Buckeye Cookies for the Food Blogger Love Cookie Exchange

Growing up one of my favorite treats were Buckeye candies- decadent chocolate balls with a creamy peanut butter center. These delicious cookies are inspired by the Buckeyes I know and love. They have a brownie like texture and if you love peanut butter and chocolate as much as I do, I bet you can't eat just one! 
I joined the  Food Blogger Love Cookie Exchange this year to spread a little love this holiday season by exchanging cookies with fellow food bloggers! You are secretly matched with 3 bloggers and you send each a dozen cookies. Then you receive a dozen cookies from 3 different bloggers too. I received Cherry Nut Nuggets from That Recipe, Gingerbread Biscotti from Turnips to Tangerines, and Chocolate Malted Whopper Drops from Sarah Cooks the Books. They were all delicious and perfect for holiday snacking! Ashton even took a plate full to work and they were gone in minutes! 

 Scroll down to see my recipe then visit the link up here: http://thepintertestkitchen.com/2016-fblcookieexchange-holiday-cookie-roundup to see all the other delicious cookie recipes in the Cookie Exchange!

Ingredients:

Makes 3 dozen cookies
  • 1 stick {1/2 cups} butter, softened
  • 3 eggs
  • 1 cup brown sugar
  • 1/2 sugar
  • 2 cups semi sweet chocolate chips
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 3/4 cup creamy peanut butter
  • 3/4 cup powdered sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. Line 2 baking sheets and set aside.
  3. In a large bowl add flour, cocoa powder, salt, and baking powder. Mix to combine and set aside.
  4. In a large mixing bowl add softened butter and brown and white sugar. 
  5. Mix on medium speed until smooth then mix in eggs and vanilla.
  6. With the mixer on low slowly add the flour mixture until combined. 
  7. Turn the mixer off and pour in chocolate chips and gently stir.
  8. Using a small scoop, scoop out dough and place in rows on baking sheets {I baked in batches and filled 3 baking sheets}.
  9. In a separate bowl add powdered sugar and peanut butter.
  10. Mix well {I like to use a hand mixer} until combined.
  11. Using a small spoon or a melon baller scoop out balls of peanut butter and roll into balls in your hand.
  12. Press each ball into the center of each chocolate cookie flattening slightly.
  13. Bake for 10 minutes and let cool slightly before removing to a cooling rack.






 In a large bowl add flour, cocoa powder, salt, and baking powder. Mix to combine and set aside.
In a large mixing bowl add softened butter and brown and white sugar. 
Mix on medium speed until smooth.
Mix in eggs and vanilla.
With the mixer on low slowly add the flour mixture until combined. 
Turn the mixer off and pour in chocolate chips.
Gently stir.
Using a small scoop, scoop out dough and place in rows on baking sheets
 {I baked in batches and filled 3 baking sheets}.
In a separate bowl add powdered sugar and peanut butter.
Mix well {I like to use a hand mixer} until combined.
Using a small spoon or a melon baller scoop out balls of peanut butter. 
Roll into small balls in your hand.
 Press each ball into the center of each chocolate cookie flattening slightly.
 Bake for 10 minutes at 350 degrees.
Let cool slightly before removing to a cooling rack.
 These delicious treats are perfect for shipping to friends and family for the holidays!
Find my other favorite holiday cookies here.

 

Check out the Food Blogger Love Cookie Exchange Recipes here!



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December 4, 2016

Slow Cooker Low Sugar Pecan and Cranberry Stuffed Apples



Today I am sharing a recipe that is near and dear to my heart.
Baked Apples are a recipe my Dad made often when I was growing up. I come from a family of foodies and my Dad liked to cook just as much, or maybe more, than everyone else. This was one of his specialties. Now both of my parents have to watch their sugars and carbs and they sadly cannot enjoy desserts as often anymore. I was born with a big ol' sweet tooth and as luck would have it, I was diagnosed with gestational diabetes during my second pregnancy. So I had to cut out my beloved sweet tea and many of my favorite sweet treats and desserts. The gestational diabetes went away after Stella was born but I do still try to eat sweets in moderation, just like my parents. 

So when the American Diabetes Association contacted me to share their Gift of Hope program, I was ready to sign up right away and spread the word! This is such a fantastic program that helps fund research to prevent, cure and manage diabetes. I hope you visit their website here: http://shopdiabetes.org/giftofhope.aspx to view the annual Holiday Gift catalog and make a purchase to support this wonderful cause!

This recipe for Slow Cooker Low Sugar Pecan and Cranberry Stuffed Apples is diabetic friendly and what you would call a "skinny" recipe. I reduced the sugar and calories from the traditional baked apple recipe. I substituted golden monk fruit sweetener for the brown sugar and used low sugar juice and dried cranberries. I also switched out the ice cream for vanilla Greek yogurt. Surprisingly I didn't miss the extra sugar and this dessert even tasted better than the original {sorry Dad}!



View the American Diabetes Association Gift of Hope program and the annual Holiday Gift catalog here: http://shopdiabetes.org/giftofhope.aspx
View the digital catalog here:
http://shopdiabetes.org/digitalgiftofhope

Connect with the American Diabetes Association

Ingredients: 

  • 6 large baking apples, cored
  • 2 tbsp butter {or non hydrogenated margarine}, melted 
  • 1/4 cup brown sugar {or use a substitute like golden monk fruit sweetener}
  • 1/4 cup low sugar dried cranberries
  • 1/4 cup pecans, chopped {plus additional for topping}
  • 1 tsp apple pie spice
  • 1/2 cup no sugar added cranberry juice
  • Greek yogurt, for topping

Directions:

  1. In a small bowl mix together cranberries, pecans, apple pie spice, and brown sugar {or substitute}.
  2. Add apples to a large slow cooker and fill the openings with the mixture, pressing and stuffing down the center.
  3. Pour juice then butter on top of apples.
  4. Cover and cook on low for 4 hours.
  5. Serve warm topped with a dollop of yogurt, extra chopped nuts, and drizzled with the sauce from the slow cooker. 
Start with 6 large apples.
 Any apple will do but I like sturdy Golden Delicious, Gala, and Cortland apples.
Core the apples {no worries if it looks messy like mine-they will be filled}.

Place all the apples in your slow cooker.
I just tried this Monk Fruit sweetener over the weekend at ShiftCon in New Orleans and I love it!
It is the perfect substitute for brown sugar {which I use a lot!}. 
I found no sugar and low sugar ingredients for this recipe including the juice and cranberries. 
In a small bowl mix together cranberries, pecans, apple pie spice,
 and brown sugar {or substitute}.
This looks good enough to eat!
Fill the openings with the filling mixture.
Press and stuff the filling down the center of each apple.
For the liquid I like to add a juice along with a couple tablespoons of melted butter.
I used cranberry juice this time but I have also used apple juice and cran-apple.
Water works fine too if you want to skip the juice!
Pour the butter and juice on top of each apple.
Cover and cook on low for 4 hours.
Perfectly cooked and ready to eat!
These apples are so soft you can cut them with a spoon. 
Serve warm topped with yogurt, extra chopped nuts, and drizzled with the sauce from the slow cooker. 
I can't wait to make this dessert for my parents 
and I know my Dad will love it as much as I do!
This post is sponsored by the American Diabetes Association in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.


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November 30, 2016

Festive Crock-Pot White Chocolate Cranberry Fudge Inspired by "A Christmas Story"

Oh boy, do I have something fun for y'all today!
If you love Christmas movies as much as I do, I'm sure you've seen the classic movie A Christmas Story, right? Well, today I am sharing a fudge recipe I made inspired by the movie {remember Ralphie saying "Oh, Fudge!" and getting his mouth washed out with soap?} . Even better I made this fudge in my Crock-Pot! I am just lovin' these fix it and forget it recipes during the holidays and this one was so easy and delicious I know you're gonna love it. 
This festive fudge is made with creamy white chocolate and dried cranberries and is melted in the Crock-Pot then poured in a pan to cool. It doesn't get much easier than that! 
Check out my Festive Crock-Pot White Chocolate Cranberry Fudge recipe below. Then view the 25 Christmas Movie Blog Hop and check out 24 more holiday recipes and crafts inspired by your favorite Christmas movies. Scroll down to see the list and visit the blogs!
Next in the 25 Christmas Movie Blog Hop is : Victoria ~ Dazzle While Frazzled

Ingredients:

  • 1 1/2 12 oz bags {3 cups} white chocolate chips
  • 12 oz can sweetened condensed milk
  • 1 tsp vanilla
  • 1/2 cup dried cranberries
  • 1/4 cup green candy melts, melted for drizzling {optional}

Directions: 

  1. Pour white chocolate chips and condensed milk into the Crock-Pot.
  2. Cover and cook on low for an hour. 
  3. Stir after 30 minutes and then stir again at the one hour mark. 
  4. Mix in vanilla.
  5. Line a loaf pan or 8x8 baking dish {depending on how thick you want your fudge} with aluminum foil.
  6.  Pour half the white chocolate mixture into the pan.
  7. Sprinkle 1/2 of the dried cranberries all over the chocolate.
  8. Pour the remaining chocolate mixture on top.
  9. Sprinkle on the remaining dried cranberries. 
  10. Drizzle melted green candy melts {or dyed white chocolate} on top.
  11. Let cool and firm up for 3-4 hours at room temp.
  12. Remove from pan and cut into squares. 
Just a few ingredients are needed for this festive fudge!
Pour white chocolate chips and condensed milk into the Crock-Pot.
Cover and cook on low for an hour. 
Stir after 30 minutes and then stir again at the one hour mark. 
Mix in vanilla.
Line a loaf pan or 8x8 baking dish {depending on how thick you want your fudge} 
with aluminum foil.
 Pour half the white chocolate mixture into the pan.
Now time to add cranberries.
 I just love using them for sweet and savory recipes throughout the holiday season!
Sprinkle 1/2 of the dried cranberries all over the chocolate.
Pour the remaining chocolate mixture on top.
Sprinkle on the remaining dried cranberries. 
In a small bowl melt green candy melts or white chocolate with green food coloring added.
Drizzle melted green candy melts {or dyed white chocolate} on top. 
Let cool and firm up for 3-4 hours at room temp then remove from pan.
Cut into squares.
I like to package my fudge up in fun containers for a sweet treat for friends and family!
How delicious does this look?! 
Don't worry I kept a few squares to "sample" myself.

Oh Fudge this White Chocolate Cranberry Fudge is so good!

I could eat a whole pan!

Check out the 25 Christmas Movie Blog Hop below.
Do you love Christmas movies? We've got 25 talented bloggers to put together a host of food and craft ideas based on your favorite movies!  
We have 25 talented bloggers gathered together to share with you all the wonderful crafts and recipes you can make this Christmas season, based off of some of the most beloved holiday classic films. Each blogger will lead you to the next, so be sure to finish the hop all the way through to the end for all the Christmas movie goodies!

Let's Meet The Hosts!


Marie ~ DIY Adulation | RaNesha ~ Queen Thrifty | Emily ~ The Crafty Carlson
Stephanie ~ The Tip Toe Fairy | Molly ~ Just a Little Creativity | Michelle ~ Our Crafty Mom
Vanessa ~ DIY 180 | Nicole ~ For the Love of Food | Victoria ~ Dazzle While Frazzled
Stephanie ~ A Little Moore | Sam ~ Raggedy Bits | Paula ~ Paula Tisch


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