Are you hooked on Downton Abbey like I am? I confess to catching on late and then bin-watching season after season (there could be worse things to binge on, right?). As the finale of season 5 is approaching (it’s Feb 22!) it’s time to start thinking about hosting a finale party. Because, why not? If you’re a fan of the show, it’s a must. If you’re not into the show, you can find any reason to gather the ladies in your life for a little tea … I’m sure of it.
A lot of baking goes down in December. Am I right? School parties, neighborhood gifts, potlucks, cookie swaps – it seems there is always a reason/need to be whipping something up. In my family there are those staple things that we bake every year. You can bet on some type of sweets for breakfast (like cinnamon rolls or now, these pecan pie pancakes), a really seasonal dessert (think fudge), and of course a holiday staple – cookies.
This season I’ve teamed up with Sugar In The Raw® to bring you some festive holiday treats (check out these monster lollipops and this pumpkin pie spice latte cake), and today I’m sharing my most recent holiday recipe with you – Double Chocolate Peppermint Cookies.
Have them on hand to serve your family or pop in guests, box them up and ship to a distant relative, or tie them with a ribbon for a special teacher gift.
I have this mild obsession with pecan pie. Specifically this pecan pie recipe (thanks PW!). But it seems I only make it during the holidays … which is not cool. So I came up with a reason to eat pecan pie all year round — and for breakfast.
These pecan pie pancakes are DIVINE. And see that topping dripping off? It’s sort of amazing. The pancakes have this familiar nutty flavor reminiscent of the pie itself. Mmmm so good. I made them silver dollar size which made me feel not so bad about eating 6 of them… which makes no logical sense (I know).
If you’re like me and find yourself ordering several pumpkin spice lattes during the fall, then you’re bound to like this dessert. It has all the flavors of your favorite fall latte, it’s warm, and it’s even baked right into a mug. I know! Right? In the recent years when I think of fall, I think of Pumpkin Spice Lattes. They just make me happy and scream, “It’s fall!”
It’s that time of year again—football season! Chances are you’ll find yourself either feeding a hungry sports crowd or being invited to a football viewing party at some point this season. When that happens, have this easy football cupcake idea handy and you’ll be sure to please a crowd (of any age!).
You’ll first need to bake up a dozen cupcakes (any flavor will work) and then follow two simple decorating steps in order to turn your plain cupcakes into mini footballs. For decorating purposes, you’ll need one container of fudge icing and one container of white or vanilla icing.
Fill a pastry bag or Ziploc® Brand XL Sandwich Bags with the fudge icing. To make the “football” I used a pastry tip (#18) but that is not necessary. You can simply cut a hole in your icing bag. Squeeze the icing dragging it like a zigzag (back and forth) until the top of each cupcake is covered.
Next, make the laces using the white icing. Place it in a separate pastry bag and trim a small hole in the end. Gently squeeze out the icing to make the “laces” of the football. Make one long line across the top of the cupcake, with three smaller lines crossing, going the opposite direction.
I am a self diagnosed canned pumpkin junkie. This time of year I come up with all sorts of reasons to use it; cooking, baking, or otherwise. That is just how these mini pumpkin milkshakes cam to be. They are so creamy and taste like your favorite milkshake just collided with a pumpkin pie. They’re rich, so making them in mini form seems to be the perfect choice. Served up in mini glasses also make them adorable to offer to guests or little ones during your next gathering or special dinner.