Mocha Chip Donuts

Mocha Chip Donuts Recipe l

It’s National Coffee Day! I have to share my enthusiasm with you, because my husband doesn’t like coffee. And he thinks that such a day shouldn’t be celebrated. It’s no surprise to you that I like coffee. I mention it frequently. However, I don’t have many coffee drinks or baked goods on the blog. Mainly because of the aforementioned husband!

Mocha Chip Donuts l #CoffeeBuzz

If I make something, I either have to pawn it off on someone or eat it all myself. Not that I mind eating delicious food, I just shouldn’t be eating entire batches of donuts, cookies, etc.! Conveniently for me, we took a trip up to my parents the day I made these mocha chip donuts. I got to enjoy some, and then I could share them with my family. Since these donuts were made in honor of National Coffee Day, it only seemed right to load them up with coffee.

Mocha Chip Donuts Recipe l #CoffeeBuzz

Mochas are some of my favorite drinks to get when I want something more than plain coffee, so I figured I should make that chocolate and coffee flavor into a donut. The donut itself has coffee, cocoa powder, and chocolate chips in it while the glaze is made with more coffee and the sprinkles are chocolate! Perfect for enjoying with your favorite coffee drink!

National Coffee Day #CoffeeBuzz

See that espresso machine above? Thanks to Staples, I’m giving away three (3) of those machines, along with a bunch of other goodies, on twitter today! Join me for Pick Me Up Hours at 8am, 12pm, and 2pm (CST), for a chance to win an espresso machine of your own! I will be tweeting out a prompt at the beginning of each hour and you will have one hour to enter.  You may enter all three hours, however, you may only win once. Good luck!!

5.0 from 1 reviews
Mocha Chip Donuts
Serves: 8
For the Donuts
  • 1 C white whole wheat flour
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ⅓ C sugar
  • 1 egg
  • ⅓ C milk
  • ¼ C strongly brewed coffee, cooled
  • 1½ tsp vanilla extract
  • 3 tbsp butter, melted
  • ¼ C chocolate chips
For the Glaze
  • 1 C confectioner’s sugar
  • 1 tbsp strongly brewed coffee
  • ½ tbsp milk
  • ¼ tsp vanilla extract
  1. Preheat oven to 350. Spray a donut pan with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and brown sugar.
  3. In a small bowl, whisk together egg, milk, coffee, vanilla extract, and butter. Add wet ingredients to dry ingredients and stir until just combined. Stir in chocolate chips.
  4. Transfer to a pastry bag or plastic bag with corner cut off. Pipe batter into donut pan filling each cavity about ⅔ full.
  5. Bake for 8 minutes. Transfer to a wire rack to cool.
  6. While donuts are cooling, stir together all ingredients for the glaze. You may need to add up to another ½ teaspoon of milk to reach desired consistency. Dip the tops of the donuts into glaze.

Mocha Chip Donuts Recipe l #CoffeeBuzz

Disclaimer: I was not compensated for this post. I received product from Staples to help with the recipe development of this post. All opinions are my own. 

Garlic and Herb Sweet Potato Fries

Garlic and Herb Sweet Potato Fries Recipe l

Sweet potato fries. Do I even need to describe how good they are? Slightly sweet, a little salty, nice and crispy. . .all wrapped up in a fry. Nine times out of ten (okay, more like 10 out of 10), if we’re at a restaurant where sweet potato fries are an option, one of us will get them. Sometimes they come with a light coating of brown sugar, sometimes they’re spicy, it doesn’t matter. We like them!

Garlic and Herb Sweet Potato Fries Recipe l

Sadly, there are only two recipes for sweet potato fries on the blog. Until now, now there are three! And these garlic and herb sweet potato fries definitely need to be shared. Crispy, garlicky, herby, and cheesy. These sweet potato fries will give your favorites a run for their money! We tend to like our sweet potato fries with a bit of spice, as in these buffalo sweet potato fries. However, the garlic and herb combination may become my new favorite.

Garlic and Herb Sweet Potato Fries Recipe l

The fries start out with a coating of onion powder, salt, pepper, thyme, and crushed red pepper flakes. At the very end they are tossed with fresh garlic, parsley, and grated parmesan. The combination is one that proved to be irresistible for us, and I think it will be for you, too!

5.0 from 3 reviews

Garlic and Herb Sweet Potato Fries
Serves: 4
  • 3 sweet potatoes, peeled and sliced into thin, even strips
  • 2 tbsp olive oil
  • 2 tbsp corn starch
  • 1 tsp onion powder
  • ½ salt
  • ¼ tsp pepper
  • ¼ tsp dried thyme
  • ⅛ tsp red pepper flakes
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 3 tbsp grated parmesan cheese
  1. Preheat oven to 400. Line a baking sheet with parchment paper or a baking mat.
  2. In a small bowl, whisk together cornstarch, onion powder, salt, pepper, dried thyme, and red pepper flakes.
  3. In a large bowl, toss sliced sweet potatoes with olive oil. Sprinkle with cornstarch mixture and toss to coat. Spread in an even layer on prepared baking sheet.
  4. Bake for 20-30 minutes or until golden brown. (The time may vary depending on how thin you slice your fries) Remove from oven and stir in garlic, parsley, and parmesan cheese.
  5. Serve immediately.

 Garlic and Herb Sweet Potato Fries Recipe l

Pumpkin Pie Biscotti + Remixing Your Coffee with Folgers Flavors

I customized my coffee using Folgers Flavors, as part of a sponsored post for Socialstars #remixyourcoffee All opinions are my own.

Pumpkin Pie Biscotti #remixyourcoffee

Fall has officially arrived! I have to admit it doesn’t feel much different than the past few weeks, but I know cooler weather is coming. With the cooler weather comes hot cups of coffee. Hot cups of coffee that can actually be enjoyed because they are hot, that is. I love to soak in the warmth of the coffee while savoring it as long as possible on a chilly morning. I’m always looking for new ways to make my coffee even better and Folgers just came out with a new product to help me, Folgers flavors coffee enhancers. They can make good coffee better and revive a bad cup of coffee!

Pumpkin Pie Biscotti Recipe l #remixyourcoffee

Pumpkin pie biscotti also makes my coffee experience better! Crunchy, spicy, and loaded with pumpkin flavor these biscotti make your fall morning coffee routine even more delicious. The white chocolate is optional, but I don’t think you’ll want to skip the creamy sweetness that it gives the biscotti. White chocolate and pumpkin just go so well together!

Folgers Flavors #remixyourcoffee

I know people who eat biscotti by itself, but I’ve always been more in the group of people who dunk their biscotti. Biscotti needs a good cup of coffee to go with it. Since I’m usually eating the biscotti at home, I don’t have to worry about a bad cup of coffee. However, sometimes I like a splash of flavor to go with it and I don’t always have flavored creamers on hand. Folgers is releasing Folgers Flavors for situations just like this!

Pumpkin Pie Biscotti Recipe l #remixyourcoffee

They come in four flavors: French Vanilla, Hazelnut, Caramel, and Mocha. Something for everyone! Just give a little splash in your cup for an instant flavor boost. Have you ever been traveling and gotten stuck with awful coffee at the hotel or coffee shop? These Folgers Flavors are just what you need to remix your coffee. They’re small enough to throw in your bag and don’t need to be refrigerated. Bad coffee problem solved! Now I can always be confident that my biscotti will have a good cup of coffee to go with it! ;)

Pumpkin Pie Biscotti
Serves: 24
  • ½ C pumpkin puree (not pumpkin pie filling)
  • 2 tbsp butter, room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ C all-purpose flour
  • 1 C whole wheat flour
  • ½ C sugar
  • ¼ C brown sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ⅛ tsp cloves
  • white chocolate for dipping, optional
  1. Preheat oven to 325. Line a cookie sheet with parchment paper or a baking mat.
  2. In a stand mixer or with an electric mixer, beat together pumpkin, butter, eggs, and vanilla extract until creamy.
  3. In a separate bowl, whisk together flours, sugars, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Add dry ingredients to wet ingredients and beat until combined.
  4. Turn dough out onto a floured surface. Divide dough in half and shape into two 10 inch by 2 inch logs. Transfer logs to prepared cookie sheet.
  5. Bake for 20-22 minutes or until edges are golden brown. Remove from oven and reduce oven to 300.
  6. Allow to cool for 15 minutes. Using a serrated knife, cut logs into 1 inch pieces. Turn pieces on their sides. Return to oven and bake for another 10-12 minutes or until dry and crisp.
  7. Remove to a wire rack to cool completely.
  8. Melt white chocolate according to package instructions. Dip bottoms of biscotti in melted white chocolate. Place on wax paper or a baking mat. Allow chocolate to harden before serving.

Pumpkin Pie Biscotti Recipe l #remixyourcoffee

Caramel Apple Oatmeal Cookie Cheesecake Pie

Caramel Apple Oatmeal Cookie Cheesecake Pie Recipe l

Caramel apple, maple apple, peanut butter apple. . .you name it, we’ve had it recently. Fall apples are starting to overtake our counters and fridge. We haven’t even gone apple picking, and I’ve still managed to scoop up all kinds of varieties while at the store. Fall apples have such a great flavor compared to apples any other time of year, so I try to enjoy them as much as possible. As you can imagine, we can’t eat them all plain. So, I have to get creative with ways to use them up other than apple crisp (though that isn’t a bad thing!).

Caramel Apple Oatmeal Cookie Cheesecake Pie Recipe l

This caramel apple oatmeal cookie cheesecake pie was one way to showcase the apples that wasn’t your ordinary pie or crisp. The cheesecake pie starts with a crust that tastes just like an oatmeal cookie. Chewy, nutty, and sweet. . .everything good about an oatmeal cookie. The cheesecake base is light and fluffy with just the right balance between the tang of the cream cheese and the sweetness of the sugar. It’s a no bake cheesecake which works well with the warm days we’ve been having as summer winds down. Finely chopped apples are stirred in and their juices spread throughout the cheesecake as it sets up.

Caramel Apple Oatmeal Cookie Cheesecake Pie Recipe l

A homemade caramel layer is hidden between the oatmeal cookie crust and the cheesecake. Rich, buttery, and sweet, this caramel layer gives the cheesecake a light carmel apple flavor. The caramel makes enough to have plenty left to drizzle either over the entire cheesecake or individual pieces right before serving and ties all of the flavors of the pie together. Or you can drizzle it on ice cream, in coffee, on pumpkin pancakes. . .it’s good stuff! I wouldn’t judge if you skipped the cheesecake and went straight to the caramel!

5.0 from 1 reviews

Caramel Apple Oatmeal Cookie Cheesecake Pie
Serves: 8
For the Crust
  • 1 C graham cracker crumbs
  • ½ C quick oats
  • 3 tbsp brown sugar
  • ⅛ tsp salt
  • ¼ C butter, melted
  • 2 tsp vanilla extract
For the Caramel Layer
  • ¾ C brown sugar
  • ⅓ C butter
  • ⅓ C half & half or whipping cream
For the Cheesecake Filling
  • 12 oz ⅓ of the fat cream cheese
  • 1 C confectioner’s sugar
  • 1 tsp vanilla extract
  • 1 C finely chopped apples
  • 8 oz frozen whipped topping, thawed
  1. Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
  2. Stir together graham cracker crumbs, oats, brown sugar, salt, butter, and vanilla extract. Press into prepared pie plate.
  3. Bake for 8 minutes or until light golden brown. Remove to a wire rack to cool.
  4. While crust is baking, prepare caramel by bringing brown sugar, butter, and whipping cream to a boil over medium high heat. Stir occasionally to prevent scorching. Reduce heat to medium and boil for 8 minutes, stirring constantly to prevent scorching.
  5. Remove from heat and stir for a couple of minutes to cool. Spread ⅓ cup of the caramel on top of pie crust. Place in refrigerator or allow to cool completely on the counter.
  6. While cooling, prepare filling. Beat together cream cheese, confectioner’s sugar, and vanilla extract until creamy. Stir in chopped apples. Gently fold in whipped topping.
  7. Pour filling into cooled crust. Refrigerate for 4 hours or until set.
  8. Drizzle with remaining caramel before serving. If caramel has set, warm up for a few seconds in the microwave and stir in another teaspoon of half & half or whipping cream.

 Caramel Apple Oatmeal Cookie Cheesecake Pie Recipe l

Lightened Up Cheesy Bacon Corn Dip

This post brought to you by Butterball Every Day. All opinions are 100% mine.

Lightened Up Cheesy Bacon Corn Dip Recipe l

Something sad happened the other day, I went to the grocery store and there was no longer a big display of sweet corn. The corn had been relegated to a tiny little section packed in with all the other vegetables. Sweet corn is a summer staple around here, and when it starts to disappear, that means fall is here. Don’t get me wrong, I love fall and all of the fall baking, but I love all of the fresh produce of summer. I knew I had to snatch some up before it was completely gone to use it in this lightened up cheesy bacon corn dip that I’ve been wanting to try.

ButterBall Bacon

Who doesn’t like cheese, bacon, and corn?! Especially when it’s combined in a warm dip! Since I had summer and fresh produce on my mind while preparing the dip, I knew I wanted to make it lighter than your average cheesy bacon dip. In order to accomplish that, I turned to turkey bacon.

Cheesy Bacon Corn Dip

Butterball turkey bacon is a lean option to use in place of pork bacon. With 65% less fat than pork bacon, turkey bacon allows you to still enjoy the flavor you love while being able to stay on track eating right. I also used 1/3 of the fat cream cheese (neufschatel) and Greek yogurt in place of sour cream. (Little tweaks that your taste buds won’t notice but the rest of your body will thank you for!)

Lightened Up Cheesy Bacon Corn Dip Recipe l

This cheesy bacon corn dip is loaded with flavor and tastes so good that you’d never know that seven simple ingredients and less than 30 minutes is all it takes to have this dip ready to serve! Prepping the veggies is the hardest part, that and not starting to snack on it as soon as the cheese has melted! This dip makes a great lighter option to serve on game day or at any event where warm, cheesy dip is welcome!

Get some more inspiration for how to use turkey bacon with these Butterball recipes and save some money while you’re at it with these Butterball coupons!

Lightened Up Cheesy Bacon Corn Dip
Serves: 8
  • 2½ C sweet corn (you can also use frozen corn that is thawed or canned corn)
  • ½ C chopped bell pepper
  • 8 oz ⅓ of the fat cream cheese, cubed
  • ¼ C plain Greek yogurt
  • 1 C part-skim mozzarella and cheddar blend
  • ½ C chopped tomato
  • 5 slices of Butterball turkey bacon, cooked and crumbled
  • salt and pepper to taste
  1. In a medium saucepan, drizzle a bit of olive oil on the bottom and add corn and peppers. Cook over medium heat until peppers just start to turn translucent.
  2. Stir in cream cheese and Greek yogurt. Add in shredded cheese. Cook over medium-low heat until cheese is melted.
  3. Stir in tomatoes and turkey bacon. Salt and pepper to taste. If dip is too thick, add 1-2 tablespoons of milk.
  4. Serve immediately.
You can also serve this dip in a crock pot with the heat set to low.

 Lightened Up Cheesy Bacon Corn Dip Recipe l

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