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.
You may have seen my recent post for Pecan Pie Pancakes in which I professed my love for pecan pie and (hopefully) convinced you all to eat it for breakfast. Great news! I’ve teamed up with Diamond of Californiatoturn this into a simple gift idea so now you can gift the joy of pecan pie pancakes to your friends, family, and neighbors.
I typically like to give baked good during the holiday season but to be honest, it’s a lot of pressure to find time to do all that baking during the holiday crunch. I love this idea because you can create this layered pancake mix gift weeks ahead of time, seal the lid, and you’ll be ready to roll when it comes time to deliver your gifts. Plus, there is just something so cute about gifts in a jar, am I right?
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!”
This summer we’ve done our share of grilling and experimentation with hot dog toppings (remember these bruschetta topped dogs?). And now that we’re moving along into football season, I know we will have plenty chances to serve up a hungry crowd. Since I’m always looking for creative ways to spice up a meal, I decided to top these Hebrew National hot dogs with a Vietnamese style topping.
I love so many things about this topping. It’s fresh and crisp (think cucumber, carrots, lime, and cilantro), and it has some heat (I made a Sriracha ketchup to top it all off.
Looking for a flavorful tostada recipe? Well, these babies are bringin’ it! We served these chicken and black bean tostadas this weekend at a small end-of-summer gathering with friends and they were a hit. It was the last few days before the kids returned to school and we wanted to make the most of it. Great food and wonderful company was in order!
We teamed up with Pacific Foods who know a thing or two about great flavors and making things simple. I’ve gotten a lot of inspiration recently from their “Foodie Party” Pinterest board. They sent over some delicious products like Roasted Red Pepper Organic Hummus and Salsa con Queso Dip that our guests devoured while we set up the tosatada bar. And their Refried Black Beans just might be my new favorite thing. They have a hit of green chili that step the beans up a notch.