This Ultimate Decadent Pumpkin Cupcake is perfect for a unique but traditional Thanksgiving treat or to enjoy any day of the week. The moist pumpkin cake is divine and with the whipped cream cheese frosting, your taste buds will be in pumpkin heaven. Also, to top it off (literally) we have caramel drizzled over the top of the cupcake with some crushed pecans. This Ultimate Decadent Pumpkin Cupcake will leave you speechless, because…
Friends, I need to introduce you to the most decadent, Moist and Fluffy Cinnamon Roll Pancakes.
My husband and I are obsessed with the Food Network and Cooking Channel. We watch it, I can honestly say, every day. My husband loves to cook and I love to bake. You can get a lot of good information, recipes and ideas from watching any of the shows. Right now, our favorite show is Food Paradise. Each show has a different theme, for instance, crunchy goodies, all about ice cream, deep fried, etc.
Cinnamon rolls are my weakness, but cinnamon roll pancakes? How can you resist?
The other night I was watching Food Paradise and these cinnamon roll pancakes came on. It was from a diner, called Eggy’s in Minneapolis. Now, cinnamon rolls are my weakness and when you turn them into a pancake, what is more indulgent than that? The show gave me a brief description of the ingredients and process. I knew I had to recreate these….
Energy Bites with Dates is an Easy Dessert Recipe you can take anywhere. This 4-ingredient, No-Bake recipe can be whipped up in 10 minutes and BAM, you’re good-to-go. Each low calorie Energy Bite with Dates is only 34 calories with 2 Smart Weight Watcher Points. The combination of dates, pecans and coconut makes for an inviting snack or dessert that boosts your energy.
It has healthy fats, no refined sugar and is Gluten-free, Paleo and Vegan. Ready for an on-the-go snack for yourself or your family? This easy recipe is a must try…
Energy Bites with Dates can be refrigerated for 1 week, if they last that long, or frozen for up to 1 month. If you’re on a diet or you just want to cut out refined sugar, these bites can help you get through that time of day when you want to binge and get your sugar fix. Why not try a little nutrient packed sweet alternative?…
Do you say Tomato or Tomoto?
Do you say Energy Balls or Energy Bites? We say Energy bites on this blog but either way they are the same. Mango Coconut Energy Bites are the perfect grab and go snack! Ok, we are talking super easy recipes here. Anything sticky will work! Go for the raisins, crasins, dates, figs, mangoes, you get the picture. Energy bites have very few ingredients but are so flavorful because they are all fresh ingredients with no weird preservatives.
Chocolate Chia Seed Pudding –
Number 1 Go-To Healthy Treat!
With the new addition of our “Easter Treat”, (baby Clark!) Life has been pretty amazing. It’s truly a miracle after waiting 9 months to see this beautiful baby boy with all his fingers and toes! We are very grateful he is healthy and actually happy! He giggles in his sleep and it’s a pretty sweet site to see! 🙂
For all of you who have been through this process of child birth you know it can be a pretty amazing part of your life! It can also be a time of sleep deprivation, which causes tiredness. And it can be a bit of a stressful time as well with many changes occurring like duties caring for another human being and hormone adjustments on top of that. Of course, the thoughts of “losing baby weight” is always lurking in the back of your mind!
These meringue cookies have been in my family for a long time. It was my great grandmother’s recipe and has been passed down to me. My grandma hasn’t been able to cook for almost three years now and I came home to her last week making these cookies. When I asked what she was doing, she answered “I want to give you this recipe so you can put it on your website.” How adorable is that? Plus, I have always loved the cookies and was so happy she thought of me. These vanilla strips have a great flavor, with a melt-in-your-mouth meringue consistency. The best part about the recipe is that there are only 4 ingredients. Makes approximately 50 cookies.
1 pound almonds, grated
4 egg whites
1 pound powdered sugar
1/2 teaspoon vanilla extract
Directions Preheat oven to 350 degrees F. Place almonds in a food processor and pulse until fine crumbs. Place egg whites in the Kitchen Aid bowl. Beat eggs whites with the whisk attachment until stiff peaks form. Then, add the powdered sugar to the beaten egg whites and beat, still using the whisk attachment, for 15 minutes on high speed. Set aside half for icing. Fold the finely chopped almonds into the other half of egg whites. Add vanilla extract. Roll out on some more powdered sugar to about 1/4 inch thickness, preferably in a rectangular shape. Ice the entire sheet of rolled out meringue. Cut into strips, 1/2 inch wide. Place on baking sheets, ungreased and you don’t need any parchment paper. Bake for 8 minutes and let cool. Store in a cookie jar or at room temperature for up to one week.
- 1 pound almonds, grated
- 4 egg whites
- 1 pound powdered sugar
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees F. Place almonds in a food processor and pulse until fine crumbs.
- Place egg whites in the Kitchen Aid bowl. Beat eggs whites with the whisk attachment until stiff peaks form. Then, add the powdered sugar to the beaten egg whites and beat, still using the whisk attachment, for 15 minutes on high speed. Set aside half for icing.
- Fold the finely chopped almonds into the other half of egg whites. Add vanilla extract. Roll out on some more powdered sugar to about ¼ inch thickness, preferably in a rectangular shape. Ice the entire sheet of rolled out meringue. Cut into strips, ½ inch wide. Place on baking sheets, ungreased and you don't need any parchment paper. Bake for 8 minutes and let cool. Store in a cookie jar or at room temperature for up to one week.
Honestly this is the best zucchini bread that I have ever tasted. It’s been passed down through the family and nothing compares to it. Thank you Grandma Joan! Most zucchini breads have a lot of fruit put into them, but this one is all about the cinnamon and nuts. In my opinion, it lets the zucchini be the star of the show; as it should be. So, as the zucchini is filling up your garden this summer, remember this recipe and you will never forget it. Makes 2 loafs.
Special Items Needed
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 3 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 2 cups coarsely grated zucchini, approximately 2 zucchinis
- 1/2 cup chopped pecans
- Preheat the oven to 350 degrees F. Spray and flour 2 loaf pans.
- Beat the sugar, oil, eggs, and vanilla until combined. Sift the dry ingredients together, then gradually add to the wet ingredients.
- Use a food processor to chop the zucchini to medium slices. Fold in the zucchini and pecans into the mixture. Pour into prepared loaf pans. Bake for 1 hour or until a knife inserted comes out clean.