Marbled Chocolate-Pumpkin Brownies

Okay, here's another tried & tested Pin that I made for a neighborhood Trunk-Or-Treat last night. It was met with mixed reviews. I think the texture of the pumpkin threw people off... and that was even after baking it longer than called for. I'm going to make a couple of tweaks next time... making the pumpkin thicker. Maybe some icing too??

But some people LOVED them.

It's a texture thing I guess.

I got the recipe from Better Homes & Gardens

Pumpkin Spice Kiss Cookies

These are some SERIOUS DELICIOUSNESS!!!

The recipe is HERE

(sorry, can't take the credit for these!)

Now I'm just debating with whom to share them.....

Whole Wheat Greek Yogurt Biscuits

I went for healthy today! NO BUTTER!!!! So if the kids don't like them.... more for me! ;)

Find the Recipe at Whisk Together

Carrots

Carrots.. because there must be balance in all things. Cookies will be later today! (No, not carrot cookies!) ;)

Dark Chocolate Blueberry Scones

Another successful Pinterest Recipe brought to you by

What's Cooking With Ruthie

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Author: Ruthie

Recipe type: Breakfast

Serves: 12

Ingredients

• 3¼ C flour
• 5 tsp baking powder
• ½ tsp sea salt
• ⅓ C butter, cold
• 4oz neufchatel cream cheese
• 1 egg
• ½ C light agave or ¾ C sugar
• 1 C lowfat milk
• ¾ C fresh blueberries
• ½ C dark chocolate chips
• Drizzle Topping:
• ½ C powdered sugar
• 2 Tbsp milk

Instructions

1. Preheat oven to 400 degrees. Spray cookie sheet with cooking spray. Set aside.
2. In a large bowl, combine flour, baking powder, and salt.
3. Cut in butter and neufatchel cream cheese until resembles coarse crumbs.
4. In a small bowl mix egg, agave, milk.
5. Make a well in the flour and pour in liquid; stir just until moistened.
6. Do not over mix.
7. Turn dough out onto a floured surface and knead until smooth (will be sticky).
8. Carefully fold in dark chocolate and blueberries until just combined.
9. Shape into a circle a ½ inch thick.
10. Slice into 10 wedges.
11. Bake 15 minutes or until golden brown.
12. Cool on rack.
13. Drizzle Topping: Combine in a small bowl, mix well, will be very thin.
14. Drizzle with topping and serve.
15. Enjoy!

Red Velvet Extra Dark Chocolate Chip Cookies with Cream Cheese Frosting

It doesn't get any easier than this... 

1 box Duncan Hines Red Velvet cake mix

2 eggs

1/3 cup vegetable oil

1 bag of dark chocolate chips

1 16 oz Duncan Hines Creamy Home-Style Cream Cheese Frosting

(NOTE: I am not affiliated, paid or endorsed by Duncan Hines. It is what I had at the time and I followed their recipe! Thank you Duncan Hines!!) :)

Preheat oven to 375 degrees.

Combine one (1) box of Duncan Hines Red Velvet cake mix, two (2) eggs and one-third (1/3) cup vegetable oil using your favorite mixing utensil. I like using a rubber spatula.

Add in chocolate chips

Form teaspoon size balls (or use mini ice cream scoop) and place on a lightly greased or parchment papered cookie sheet about one inch (1") apart. 

Cook for 8-10 minutes

Let cool. Scoop frosting into zippered baggie. Snip the end off and swirl the frosting on top of each cookie. 

Eat. Share. Eat some more.

Healthy Blueberry Muffins

Okay... There must be balance in all things. So I checked off another Pin with these Healthy Blueberry Muffins courtesy of Designed Decor.

Did my kids give them a thumbs up??

NOPE! But that's good, more for me!! ;)

Blueberry Pancakes

Blueberry Pancakes checked off my Pinterest list!!

FAMILY?

SWEET!!

Perfect Pumpkin Pie Pancakes

This is not my recipe, but simply the kinds of things I make for the people I love!!

Thank you Mommy's Sweet Confessions!!!

Bite-Sized Lemon Blueberry Cookies!!

Baking.

My most favorite thing to do. Ever.

And here's how I made these beauties:

INGREDIENTS:

1/4 cup granulated sugar
Zest of 1 lemon
1/2 cup unsalted butter, room temperature
Juice of zested lemon
3/4 cup brown sugar
1 (3.4 oz) package lemon instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Fresh Blueberries

Guittard Lemon Apeels (I got them at Gygi)

DIRECTIONS:

1. Preheat oven to 350 degrees F. Spray mini muffin tins with baking spray.

2. In a small bowl, rub the granulated sugar and lemon zest together, using your fingers. In a mixer, add the lemon-sugar mixture to the butter, lemon juice & brown sugar and beat until creamy. Add in the dry lemon pudding mix, eggs, and vanilla extract. In a medium bowl, combine the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until just combined.

3. Using a mini ice cream scoop, drop by the scoopful into the mini muffin cup. Bake for 9 minutes, or until slightly golden around the edges. Remove cookies from oven and immediately push two Apeels into the center of the hot cookie. Once you've given the Apeels a chance to melt a little bit, top with fresh blueberries. Transfer to a cooling rack to avoid over-browning the outsides.

Due to the fresh blueberries, for best results, eat right away!! :) But if you must store them, keep them in an air-tight container on the counter. Refrigerating will cause the Apeels to harden. 

NOTE: For the vibrant yellow color for photography purposes, I added lemon food coloring to the wet mixture prior to adding the flour mixture. So if yours don't turn out as yellow, don't worry! They're still as yummy! ;)