Thursday, October 8, 2015

White Chocolate Dipped Pumpkin Spice Latte Boo-scotti for The Leftovers Club

Do you ever feel like somebody's watching you? It just might be my White Chocolate Dipped Pumpkin Spice Latte Boo-scotti! Cute name for some adorable cookies, right?

The theme for this month's Leftovers Club was Halloween (duh!) which is always fun because you get to be playful with food. For my partner, Kathia, from Basic n Delicious, I wanted to embrace the spirit of Halloween but still make an "adult" treat that wasn't overly sweet or contrived. I knew right away that Biscotti would be perfect, plus I secretly  wanted an excuse to be able to use the word "boo-scotti" haha!
I hope Kathia enjoys my Boo-scotti as much as I enjoyed making them!
If you would like to join in on all of the fun, why not sign up to join the Leftovers Club over at Food Ramblings?

White Chocolate Dipped Pumpkin Spice Latte Booscotti
Makes about 20 cookies
4 tablespoons unsalted butter, softened
2/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temp
1/2 cup canned pumpkin puree
2 cups all purpose flour
2 cups white chocolate chips
Small edible eyeballs for decoration
Preheat oven to 350

Line a rimmed baking sheet with parchment paper

Place the butter, sugar, spices, baking powder and salt in the bowl of your stand mixer fitted with the paddle attachment and cream at medium speed until smooth and creamy (approx. 2 minutes).

Add the egg and pumpkin puree and mix at medium speed until combined.

Add the flour and mix on low speed just until combined.

Transfer the dough to the prepared baking sheet and divide in half.

Shape each half of dough into a log approx. 10" long by 2" wide by 1/2" tall. You might need to wet your hands slightly or spray your hands with nonstick spray as the dough is a bit wet.

Bake at 350 for 25 minutes. Remove from oven and allow to cool for 5 minutes. Reduce oven temp to 325.

Place the cookie logs on a cutting board. Using a sharp knife, cut each log diagonally into 10-12 slices (for a total of 20-24 cookies).

Stand the sliced cookies back onto the cookie sheet with the bottom of the cookie facing down.

Return to the oven (which should now be set at 325) and bake for an additional 25 minutes. The cookies should be golden and crispy but the interior should still be just a little soft. Turn the oven off and crack open the door. Allow the cookies to cool in the oven until they are completely cool.

Remove from oven and place on a wire cooling rack.

Melt the white chocolate chips in a metal bowl over a pot of barely simmering water stirring often. White chocolate needs to be melted low and slow otherwise it will seize up and become grainy.

When the white chocolate is melted, transfer to a small, deep bowl (like a deep ramekin).

Dip each biscotti into the chocolate, turning it if needed then place on parchment or wax paper. Add the eyes and allow to dry.

Biscotti usually last for several days.




Monday, September 21, 2015

Super Easy Pumpkin Filled Cinnamon Rolls

Cinnamon Rolls in 30 minutes? Yep, it's totally possible thanks to this convenient short cut - Pillsbury Crescent Roll Dough Sheets!

While I'm a firm believer in baking from scratch, there are times when you just don't have the time or energy. It's times like that when it's totally fine to take a short-cut now and then.
These crescent sheets are perfect for making regular cinnamon rolls, but this weekend, I decided to give them a Fall flavor makeover by adding pumpkin puree to the filling! This simple addition gave the cinnamon rolls a subtle pumpkin flavor without being too overwhelming.

Super Easy Pumpkin Filled Cinnamon Rolls w/Maple Cinnamon Glaze
Serves 3-4
Makes 8 small size rolls
Recipe adapted from Diethood

Roll Ingredients:
1 tube of Pillsbury Crescent Dough Sheets
2 tablespoons unsalted butter, softened
1/4 cup pumpkin puree
1/2 tablespoon milk
2 1/2 tablespoons golden or light brown sugar
1/4 tsp ground cinnamon
dash of ground nutmeg

Glaze Ingredients:
1 cup powdered sugar
dash of vanilla extract
dash of cinnamon
pinch of salt
1/2 tablespoon real maple syrup
a few tablespoons of milk or half & half

Preheat oven to 375f

Line an 8" baking pan with parchment paper or spray with nonstick spray

Combine the pumpkin puree, brown sugar, milk, cinnamon and nutmeg in a small bowl

Unroll the crescent sheets onto a cutting board.

Spread the softened butter into an even layer leaving a small 1/2" border on the long/wide end that is farthest from you. Spread the pumpkin mixture over the butter in an even layer leaving the same 1/2" border.

Starting with the long end that is closest to you, roll the dough towards the other end rolling as tight as possible without causing the filling to ooze out of the ends.

Using your hands, shape the log so that it is smooth and evenly shaped, gently pressing in the ends if needed.

Cut into 8 rolls. Note: you'll have a blank spot in your baking pan which is totally fine.

Place the rolls in the baking pan (I had 2 rows of 3 and 1 row of 2) and bake at 375f for approximately 18 minutes or until lightly golden brown and done.

Remove from oven and place the pan on a wire cooling rack to cool for a few minutes.

While the rolls are cooling, make the glaze - place the powdered sugar in a med size bowl, add the cinnamon, vanilla, salt and maple syrup. Stir to combine. Add a tablespoon of the milk/half & half and stir well to combine. Add additional milk a little at a time, stirring after each addition, until you reach your desired consistency. The glaze should be thick but should be able to drizzle with a fork or spoon.

Drizzle over the slightly warm rolls. Note: you want the rolls to be warm when you apply the glaze but not too hot or your glaze will melt into the rolls

Serve warm or room temp & enjoy!

Store leftovers - what leftovers? I guarantee there won't be any! But if there are, store at room temp in an air tight container for one day.

Thursday, September 3, 2015

Monster Trail Mix Granola Bars for The Leftovers Club

The beginning of September means Labor Day and back to school! This month's Leftover's Club swap had a back to school theme. My partner for this month, Francesca from My Pixie Steps, has a new blog and is also new to The Leftovers Club. Welcome Francesca! Francesca's blog is all about her journey towards eating healthy and she has shared several great looking healthy recipes on her blog so far. You should go check it out!

On her blog, Francesca mentions she has kids so I wanted to make a healthy, back to school treat that her whole family could enjoy. Homemade trail mix is healthy and can be easily customized to suit your tastes. I used homemade trail mix to make these Monster Cookie Granola Bars using a variety of dried fruits and nuts (almonds, cashews, dried cranberries, blueberries and dark chocolate) sweetened with honey and peanut butter. I meant to throw some flax seed in there, but forgot! At the last minute I decided to decorate the top with a few mini M&M's. I know, not very healthy, but hey you have to indulge a little bit sometime, right?
This recipe is super fast and easy to make (no bake), even the kids can make it on their own. I hope you give it a try!
If you'd like to join the The Leftovers Club, like Francesca did, and swap yummy goodies with fellow bloggers, please sign up over at Food Ramblings. Elizabeth does a great job of organizing the swap every month. I guarantee you'll have a lot of fun!

Monster Trail Mix Granola Bars
Makes 10 bars

1/2 cup unsalted, roasted cashews
2/3 cup whole, raw almonds
1 1/2 cups organic old fashioned oats
1/3 cup dried cranberries
1/3 cup dried blueberries
1/2 cup chopped dark chocolate chunks
1 cup creamy peanut butter
1/2 cup honey
1/2 tsp kosher sea salt
1/4 cup mini M&M's for garnish (optional)


Line an 8x8 baking pan with nonstick foil or parchment paper. Set aside.

Coarsely chop the cashews, almonds and cranberries. Place them in a large bowl with the oats, dried blueberries and chopped dark chocolate chunks.

Place the peanut butter in a small microwaveable bowl. Heat for 35-40 seconds or until melted. Remove from the microwave and add the honey and sea salt. Stir well to combine. Allow to cool for a bit until room temp but still loose. If the peanut butter is too hot, it will melt the chocolate.

Pour the peanut butter/honey mixture over the granola mixture and stir well to combine.

Dump the mixture into the prepared baking pan and press into an even layer. I wet my hands a little bit to make this part easier. Press well to  compact the bars then sprinkle the mini M&M's on top and gently press those into the top to help them adhere. Cover and refrigerate a few hours or overnight to harden.

Remove from the baking pan using the foil and cut into bars. Enjoy!

Store tightly covered at room temp for up to 5 days or store in the refrigerator (preferred).

Sunday, August 23, 2015



It's HOT!!!! I know we Californians complaining about the heat is funny to you guys in the Midwest or East coast, but really... its HOT!  We haven't had a summer like this in years.  It's humid and a hot 90 degrees in Southern California. We are used to our nice, warm 75 degree perfect beach weather.  Well, apparently mother nature had another plan for us this summer. So what are we to do? Well, make popsicles to cool us down of course!  Faye gave me a great gift this year for my birthday, an old fashioned, but updated, popsicle making kit!  Well let's just say that with this unbearable heat, that popsicle kit and I have become good friends this summer.  
My mom always made us homemade popsicles growing up so I'm just going back to my roots. The recipe possibilities are endless! But I am going to start you off with a simple and delicious one!  Cantaloupe is really cheap right now at the stores. I picked up this one for $.50 the other day and with those .50,  I made 12 delicious popsicles.  A cool treat for under $1.00, honestly who can beat that?  
Ok... back to the Cantaloupe and Lime Popsicles.. these are so good. They are sweet and tangy,  a perfect combination of summer flavors. They have the perfect consistency when you remove them from the Popsicle mold. Nice and solid, so very easy to eat.  I really hope you give these popsicles a try and cool down your summer a bit.
Fresh Cantaloupe and Lime Popsicles
Makes 12 regular size popsicles

1 large cantaloupe
1 lime
2/3 cup granulated sugar
2/3 cup water + an additional 1/4 cup
12 Popsicle sticks
1 Popsicle mold
** See note below if you do not have a mold

Combine 2/3 sugar and 2/3 water in a small sauce pan.  Add the juice of 1 lime and then 1/2 of the juiced lime. Cook at medium-high heat, stirring so that the sugar doesn't stick to the bottom. About 5 minutes until sugar has dissolved.  Cool until warm to touch. 

Cut and seed the cantaloupe.  Put the chopped cantaloupe into a blender and discard the rind.

Add the cooled lime sugar into the blender along with 1/4 cup of water.

Blend on high for about 2 minutes until smooth.

Pour cantaloupe mixture into Popsicle mold.  Add popsicle stick and freeze for about 5 hours. Overnight is the best.


NOTE: If you do not have a popsicle mold, you can still enjoy this delicious summer treat! Check out these instructions for making popsicles without a mold on Modern Parents Messy Kids

Saturday, August 22, 2015

Blueberry Peach Cobbler Donuts/Fritters

Who doesn't want donuts for breakfast? But, I have to admit, sometimes you just don't want to make the effort to get dressed and drive to the donut shop. Well, the good news is you don't have too! You can make amazing donuts at home in your pj's!
I've already posted the recipe for these amazing baked donuts made with homemade blueberry jam swirled in (click here). Soooo good! But the recipe I am sharing today is for fried donuts. Yum...fried.
A little more work, but definitely worth the effort.

Blueberry Peach Cobbler Donuts/Fritters
Makes about 9-10 donuts or 12-14 small fritters
Adapted from How Sweet Eats

Donut Ingredients:
2 1/4 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup whole milk
1 large egg, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries, washed and dried
1/2 cup diced peaches (small dice), placed on a paper towel lined plate to remove excess moisture

Glaze Ingredients:
1 1/2 cups powdered sugar
1 tablespoon milk
splash of vanilla extract


In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg. Whisk  to combine.

In a small bowl, combine the egg, milk and vanilla extract. Set aside.

Add the melted butter to the dry ingredients and stir to combine. The mixture should look like small crumbs.

Add the egg/milk mixture to the flour mixture and stir lightly just until almost combined. Add the blueberries and peaches and fold with a rubber spatula to combine.

Place the mixture on a floured surface and roll/pat the dough until about 1/2" thick. Cut into donut shapes using a biscuit or donut cutter. If using a biscuit cutter, cut holes in the center of each donut with a knife or a frosting piping tip like I did. An alternative option is to make fritters by just scooping the dough using a small scoop instead of rolling it out.

Heat oil in a large pot or deep fryer. I used my heavy Dutch oven with about 5" of oil. Oil temp should be about 375f.

Fry donuts 2 at a time until golden brown and cooked though, approx. 1 1/2 minutes each side, flipping when the first side is done. If making fritters, fry 3-4 fritters at a time.

Cooking time will vary. Checking for doneness after the first donut/fritter will give you a better gauge of the cooking time needed. Be sure to maintain 375f frying temp to prevent overbrowning and/or undercooking the donuts.

Drain donuts/fritters on a paper towel lined wire cooling rack.

Dust with powdered sugar or make the glaze and drizzle over the donuts/fritters when donuts are only slightly warm. If your donuts are too hot, the glaze will melt off. 

To make the glaze: Combine the glaze ingredients in a bowl and stir well. Adjust to desired consistency. The glaze should be thick but able to be drizzled with a fork or spoon. Add a little more liquid, a little at a time, if needed being careful not to add too much.


These donuts are best enjoyed immediately after they are made.

Thursday, August 6, 2015

Dairy Free Dark Chocolate, Cherry & Pecan Magic Cookie Bars for The Leftovers Club

For this month's Leftovers Club, our theme was chocolate! Now, don't get me wrong, chocolate has to be one of my all-time favorite things in life, but coming up with a dairy-free chocolate recipe for my partner, Ginger from Stark Raving Delicious, was a little challenging. Plus chocolate can be hard to mail in the Summer!
I knew I wanted to make some type of cookie bar, easy to make, easy to ship, easy-peasy, right? And what cookie bar is more classic than the iconic Magic Cookie Bar? The challenge was making a dairy free version. Everyone knows that one of the main ingredients in Magic Cookie Bars is sweetened condensed milk. It's the "magic" that holds all of the ingredients together and creates the cohesive bar.
So how to make dairy-free sweetened condensed milk? Well, it turned out to be easier than I thought. Just use dairy free milk! I cooked almond milk and sugar until it was reduced down to a syrup like consistency. Done deal!
One of the other issues with Magic Cookie Bars that I wanted to address was that they can often be too sweet. To remedy that, I used dark chocolate (dairy free of course), coconut for texture, pecans for crunch, dried cherries for tartness and Maria Cookies, which aren't too sweet, for the crust. Sounded like the perfect balance to me!
I hope Ginger and her family enjoys my custom version of "Magic" Cookie Bars!
Ginger wins hands down for cutest packaging. Check out what she sent to me and get the recipe on her blog.
.....if you're interested in swapping homemade baked goods with a great bunch for fellow bloggers, why not join The Leftover's Club! Sign up on Food Ramblings
Dark Chocolate, Cherry & Pecan Magic Cookie Bars
Makes 12 bars
3 cups Almond Milk
3/4 cups granulated sugar
1 package of Maria Cookies (approx. 2 1/2 cups) or sub graham cracker crumbs
3/4 cup melted Earth Balance
2 cups Dairy Free Dark Chocolate Chips
1 cup sweetened flaked coconut
1 1/4 cups toasted pecans, coarsely chopped
1/2 cup dried cherries coarsely chopped
Create the sweetened condensed milk
Place the almond milk and granulated sugar in a saucepan. Cook or medium heat stirring constantly until the liquid is reduced to 3/4 cup and is a syrup like consistency. Remove from heat and allow to cool to room temp.
Line a 9"x9" baking pan with nonstick foil or line with regular foil sprayed with nonstick spray.
When the sweetened condensed almond milk is cool, preheat the oven to 350f
Make the crust
Place the Maria Cookies in a food processer and process until crumbs. Place the cookie crumbs in a bowl, drizzle the melted Earth Balance over the crumbs and combine with a fork. Press the mixture evenly into the bottom of the prepared baking pan.
Sprinkle the chocolate chips evenly over the crust. Then sprinkle the coconut over the chocolate chips.
Pour the sweetened condensed almond milk over the coconut/chocolate.
Sprinkle the pecans and chopped cherries on top.
Bake for 30-40 minutes or until mixture is set and crust is golden brown.
Remove from oven and allow to cool completely before removing from the pan and cutting into bars.
Store leftovers in an airtight container at room temperature for up to 2 days.

Thursday, July 9, 2015


In honor of National Sugar Cookie Day, I am sharing the recipe for some of my favorite sugar cookies, LEMON SUGAR COOKIES!
To me, anything that has sugar, butter and lemon is a hit so I took a basic sugar cookie recipe and made them extra yummy by adding lemon juice, lemon zest and increasing the baking powder.   
The reason I love these cookies so much is that even though they are a "sugar" cookie, they do not taste overly sweet. They have a nice buttery, lemon favor and are perfect for any occasion, with or with out frosting.
In honor of National Sugar Cookie Day, you  must give these YUMMY cookies a try!  

Happy Cooking Everyone!
Lemon Sugar Cookies

Cookie Ingredients:
2 1/2 cups all purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon lemon zest
3/4 cup softened butter (sweet cream)
1 cup granulated sugar
2 large eggs, room temp
1 teaspoon vanilla extract
Zest of one lemon
1 1/2 teaspoons fresh lemon juice

Icing Ingredients:
2 cups powdered sugar
6-8 tablespoons milk
3 teaspoons fresh lemon juice
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract


Whisk flour, baking powder and salt in a medium bowl. Add the lemon zest to the bowl and press/squeeze the zest between your fingers to release the oils from the zest into the flour.

In the bowl of your stand mixer (or with a hand mixer), cream the butter and sugar at medium speed until light and fluffy.

Add egg, vanilla and lemon juice and mix at low speed until combined, scraping down the bowl with a rubber spatula as needed. 

Gradually add the flour mixture at low speed until combined, scraping down the bowl with a rubber spatula as needed. 

Remove the dough from the bowl, shape into a disk and wrap in plastic. Refrigerate for at least one hour. 
Place dough on a well floured surface and roll out into 1/4" thickness.  Do not be skimpy with the flour, you will need plenty in order to be able to remove the cookies once they are cut.

Cut into shapes using your favorite cookie cutters.

Place approx. 3" apart on a parchment lined baking sheet and bake in a 400 degree oven for 6-8 minutes.


Remove to a wire cooling rack to cool completely. While cookies are cooling, make the icing.

Mix all of the icing ingredients together in a bowl adding milk one teaspoon at a time until you reach the desired consistency. The icing should be thick, but spreadable.

Frost and decorate cookies as desired. Allow frosting to harden before serving/storing.

Store at room temperature in an air tight container for up to 3 days.