Pumpkin Spice and everything nice!  I absolutely love fall baking, not as much as Christmas cookie baking but it is a very close second.  Once Sept 1^st hits, it is on for baking anything with pumpkin as an ingredient.  Instead of making the usual pumpkin bread or muffins I decided to try out a Pumpkin Biscotti.

With the cooler mornings it is nice to sit and relax with the windows open and a nice cup of coffee.  The only thing missing was a delicious little treat to go with my coffee which of course is flavored with my homemade Pumpkin Spice Creamer!!  I know I am an addict, but that is ok.

These biscotti are flavorful, crunchy and perfect for dunking in your coffee.   The pumpkin deliciousness soaks up the coffee flavors making for a crunchy yet soft texture.  The addition of a dark chocolate drizzle makes these biscotti even more decadent and such a treat.

So dunk away my cookie/coffee loving friends and enjoy these cooler temps!

Ingredients:

• 4 Tablespoons softened butter
• 2/3 Cup granulated sugar
• 1 1/4 teaspoons pumpkin pie spice
• 3/4 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 Cup pumpkin purée
• 2 Cups Unbleached All-Purpose Flour
• 1/2 Cup Chopped Pecans
• 8 ounces Dark Chocolate Chips, Melted

Directions:

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large baking sheet.

In a mixing bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.

Mix in the egg and pumpkin purée. At low speed of your mixer, add the flour and pecans, stirring until smooth; the dough will be sticky.

Scoop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 10″ x 2 1/2″ logs.

Pat the logs into long rectangles, and smooth their tops and sides.  A wet spatula works well for this.

Bake the dough for 25 minutes. Remove it from the oven.

Reduce the oven temperature to 325°F.

Wait 5 minutes, then use a serrated knife to cut the log crosswise into 1/2″ to 3/4″ slices.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they’re starting to turn golden brown around the edges. They’ll still feel quite soft in the middle. Turn off the oven, crack the door open a couple of inches, and let the biscotti cool right in the oven.

Remove the biscotti from the oven when they’re completely cool.

In a small saucepan melt dark chocolate chips over low heat.

Drizzle melted chocolate over the biscotti.

Store in a cool place in an airtight container.  Can also be stored in the refrigerator.

Pumpkin Pecan Biscotti

 

Save Print

Prep time

10 mins

Cook time

1 hour 10 mins

Total time

1 hour 20 mins

 

Crunchy Pumpkin Pecan Biscotti drizzled with Dark Chocolate.

Author: Jillian

Recipe type: Cookie

Cuisine: Italian

Serves: 40

Ingredients

• 4 Tablespoons softened butter
• ⅔ Cup granulated sugar
• 1¼ teaspoons pumpkin pie spice
• ¾ teaspoon ground cinnamon
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 large egg
• ½ Cup pumpkin purée
• 2 Cups Unbleached All-Purpose Flour
• ½ Cup Chopped Pecans
• 8 ounces Dark Chocolate Chips, Melted

Instructions

1. Preheat the oven to 350°F. Lightly grease (or line with parchment) one large baking sheet.
2. In a mixing bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.
3. Mix in the egg and pumpkin purée. At low speed of your mixer, add the flour and pecans, stirring until smooth; the dough will be sticky.
4. Scoop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 10" x 2½" logs.
5. Pat the logs into long rectangles, and smooth their tops and sides. A wet spatula works well for this.
6. Bake the dough for 25 minutes. Remove it from the oven.
7. Reduce the oven temperature to 325°F.
8. Wait 5 minutes, then use a serrated knife to cut the log crosswise into ½" to ¾" slices.
9. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they're starting to turn golden brown around the edges. They'll still feel quite soft in the middle. Turn off the oven, crack the door open a couple of inches, and let the biscotti cool right in the oven.
10. Remove the biscotti from the oven when they're completely cool.
11. In a small saucepan melt dark chocolate chips over low heat.
12. Drizzle melted chocolate over the biscotti.
13. Store in a cool place in an airtight container. Can also be stored in the refrigerator.

3.5.3208

The post Pumpkin Pecan Biscotti appeared first on Simple, Sassy and Scrumptious.

Tis the season for hearty soups and stews, well for most of the country that is.  Here in AZ it has been in the 90’s still during the day, just unseasonably hot.  Nothing accompanies a nice stew like bread, and not just any bread, Rosemary Focaccia.  This focaccia has a fluffy texture and with it’s indentations, sops up all that saucy goodness from your bowl.

I always thought that making homemade Italian bread was super labor intensive.  This bread is anything but, it takes five minutes in a mix master to make the dough.  The length in preparation comes with the rising of the dough, but don’t skip or rush this process.  The rising time equates to how fluffy or dense your bread will be after baking.  It is time consuming yes, but it also gives you a chance to multitask.  Which as all moms know is the key to a streamlined day.

This focaccia is bursting with fresh rosemary flavor.  Adding a drizzle of extra virgin olive oil and sprinkling sea salt over the freshly baked warm bread makes it irresistible, seriously.  My daughter and I literally ate half of the loaf in one sitting, it is that good!

Ingredients:

• ½ Cup warm water
• 6 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Sugar
• 1 (0.25 ounce) package active dry yeast
• 2 ½ Cups all purpose flour
• 1 ½ teaspoons sea salt
• 1/4 Cup minced fresh rosemary

Directions:

Prepare the master dough first.  In a medium bowl, stir together the warm water, sugar and yeast.  Let stand until bubbling, about 5 minutes.

In the bowl of a stand mixer fitter with a paddle attachment, combine the flour and salt.  With mixer on low speed add the yeast mixture and 2 Tablespoons of the olive oil, and half of rosemary stirring until combined.  Switch from a paddle to dough hook on the mixer.  Beat at medium speed until dough is smooth and elastic, about 7 minutes.

Spray a large bowl with cooking spray.  Place dough in bowl, turning to grease top.  Wet a hand towel with water and squeeze all water out.  Cover bowl with towel and place bowl in a warm place until doubled in size, about an hour.

While the dough is rising, drizzle 2 Tablespoons of olive oil in the bottom of skillet to coat.

Lightly punch down the dough and knead into a circle the circumference of the cast iron skillet.

Place dough in skillet recover and let rise again for 45 minutes.

Preheat oven to 375 degrees.

Uncover skillet and pinch dough to make little divots in the top of the bread.

Pour remaining olive oil over the top of the bread filling up the little divots and sprinkle with sea salt and remaining rosemary.

Bake uncovered for 20 minutes until golden brown.

Rosemary Focaccia

 

Save Print

Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Pillowy and herbaceous focaccia bread for dipping.

Author: Jillian

Recipe type: Bread

Cuisine: Italian

Serves: 1 loaf

Ingredients

• ½ Cup warm water
• 6 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Sugar
• 1 (0.25 ounce) package active dry yeast
• 2 ½ Cups all purpose flour
• 1 ½ teaspoons sea salt
• ¼ Cup minced fresh rosemary

Instructions

1. Prepare the master dough first. In a medium bowl, stir together the warm water, sugar and yeast. Let stand until bubbling, about 5 minutes.
2. In the bowl of a stand mixer fitter with a paddle attachment, combine the flour and salt. With mixer on low speed add the yeast mixture and 2 Tablespoons of the olive oil, and half of rosemary stirring until combined. Switch from a paddle to dough hook on the mixer. Beat at medium speed until dough is smooth and elastic, about 7 minutes.
3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Wet a hand towel with water and squeeze all water out. Cover bowl with towel and place bowl in a warm place until doubled in size, about an hour.
4. While the dough is rising, drizzle 2 Tablespoons of olive oil in the bottom of skillet to coat.
5. Lightly punch down the dough and knead into a circle the circumference of the cast iron skillet.
6. Place dough in skillet recover and let rise again for 45 minutes.
7. Preheat oven to 375 degrees.
8. Uncover skillet and pinch dough to make little divots in the top of the bread.
9. Pour remaining olive oil over the top of the bread filling up the little divots and sprinkle with sea salt and remaining rosemary.
10. Bake uncovered for 20 minutes until golden brown.

3.5.3208

The post Rosemary Focaccia appeared first on Simple, Sassy and Scrumptious.

I realize that there have been a lot of baking posts recently. Most of which involve pumpkin, pecans or both. Well why not?? These delicious concoctions are the epitome of fall comfort baking and this is the perfect dessert recipe to make family or friends for the upcoming holidays. In my early baking days I never gravitated towards Bundt cakes, not sure why. Maybe it was just a reminder of some not so tasty holiday fruit cakes made in Bundt pans from my childhood. I eventually overcame my dislike of Bundt cakes and I am so glad I did. So many beautiful and tasty cakes have been enjoyed since giving into the Bundt pan phenomenon.

This cake is so super moist you guys and full of fall deliciousness! I don’t know about you but there is nothing worse than biting into a piece cake that looks delicious but is dry and just crumbles apart. Come on we have all had that experience, am I right? Well not with this recipe! This cake is rich, and dense yet super moist due to the pumpkin puree and infused with fall spices.

Now let’s talk about this glaze for a minute shall we. Not only is it super easy to make with just three ingredients, it envelops the cake and pools at the base. Creating wonderful pools of sugary pecan goodness. It is a thing of beauty all of that drippy, ooey gooey glaze goodness.

I like to warm my piece of cake up in the microwave for about ten seconds and enjoy that glazed deliciousness with a nice cup of coffee in the morning. Not the best breakfast but HEY, you gotta enjoy life!

Happy Baking!

Ingredients:
1 box of yellow cake mix
1 Cup pumpkin puree
1 Cup milk
¼ Cup vegetable oil
4 Whole large eggs
½ Cup chopped pecans
½ tsp nutmeg
¾ tsp cinnamon

For the icing:
1 can of sweetened condensed milk
3 Tbs unsalted butter
1/2 Cup chopped pecans

Directions:
Preheat oven to 350 degrees and grease a Bundt pan (I used cooking spray)
In a large bowl mix together all of the cake ingredients.
Bake the cake for 45-50 minutes.
Remove cake from the oven and allow to cool for 10-15 minutes before turning out onto a plate.
Meanwhile, in a small saucepan combine all of the icing ingredients and heat until the butter is melted.
Pour the icing over the top of the cake and allow to completely cool.

Pumpkin Pecan Cake with Pecan Glaze

 

Save Print

Prep time

5 mins

Cook time

50 mins

Total time

55 mins

 

Delicious and moist Pumpkin Pecan Cake with a Pecan Glaze.

Author: Jillian

Recipe type: Dessert

Serves: 12 pieces

Ingredients

• 1 box of yellow cake mix
• 1 Cup pumpkin puree
• 1 Cup milk
• ¼ Cup vegetable oil
• 4 Whole large eggs
• ½ Cup chopped pecans
• ½ tsp nutmeg
• ¾ tsp cinnamon
• For the icing:
• 1 can of sweetened condensed milk
• 3 Tbs unsalted butter
• ½ Cup chopped pecans

Instructions

1. Preheat oven to 350 degrees and grease a Bundt pan (I used cooking spray)
2. In a large bowl mix together all of the cake ingredients.
3. Bake the cake for 45-50 minutes.
4. Remove cake from the oven and allow to cool for 10-15 minutes before turning out onto a plate.
5. Meanwhile, in a small saucepan combine all of the icing ingredients and heat until the butter is melted.
6. Pour the icing over the top of the cake and allow to completely cool.

3.5.3208

The post Pumpkin Pecan Cake with Pecan Glaze appeared first on Simple, Sassy and Scrumptious.

It’s that time of year again, time for holiday entertaining.  I am always trying out new appetizer recipes because let’s face it having a cheese platter (while utterly delicious) every time you have friends and family over can get a bit boring.  With Thanksgiving next week, I wanted to create a delicious little appetizer that is both sweet and savory.

These little puff pastries of deliciousness are super simple to make so they will not add to the holiday food prep stress you are already feeling.  The first time I made these I was invited to a last minute girls get together with wine and appetizers at a friend’s house.  I literally had an hour and was frantic over the thought that I had nothing prepared to bring.  If you know me you know I never show up to anyone’s house without food, and freshly prepared food at that.  Not that anything is wrong with store bought by any means, I just like bringing the fresh baked love!

While searching through the fridge and freezer I saw the puff pastry, it was a miracle I had something to start with!  Randomly pulling ingredients out of the fridge I found the perfect combination of sweet and savory with prosciutto and cranberries.  Plus, a little bit of melted gorgonzola and fresh rosemary on top just makes them even better.

I typically leave the puff pastry sheet as a whole rectangle then cut into little bite size triangles or squares after baking.  This time for the holiday I decided to make individual pastries using a scalloped cookie cutter.  Either way you choose they turn out equally delicious.

Helpful tip: One step that you absolutely can’t skip is using a fork to poke holes in the puff pastry sheet prior to topping with ingredients.  This ensures that the pastry does not bubble up and the toppings slide off.  I forgot once and let me tell you the toppings were on the cookie sheet in a blob not on the pastry like they were supposed to be.  Not very pretty, but you live and you learn!

Here’s to a wonderful holiday season!

Ingredients:

• 1 sheet of Puff pastry (I used Pepperidge Farm Puff Pastry Sheets)
• ½ Cup whole cranberry jelly (from a can)
• 5 slices of Prosciutto
• 1/2 Cup Crumbled Gorgonzola
• ¼ Cup Fresh Rosemary chopped

Directions:

Preheat oven to 400 degrees.

Let sheet of puff pastry thaw on counter until pliable.

On a parchment paper lined cookie sheet, unfold puff pastry sheet.

You can keep the sheet as a rectangle or cut into shapes with a cookie cutter.

Using a fork poke holes in the middle of the puff pastry shape.

Spread cranberry jelly on puff pastry leaving a ½ inch edge.

Top with prosciutto and gorgonzola.

Sprinkle with chopped Rosemary.

Bake for 12 minutes, or until puff pastry rises and becomes golden brown.

Prosciutto and Gorgonzola Puff Pastry Appetizers

 

Save Print

Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

Wonderful savory and sweet puff pastry appetizer with prosciutto and gorgonzola.

Author: Jillian

Recipe type: Appetizer

Serves: 6-12 pieces

Ingredients

• 1 sheet of Puff pastry (I used Pepperidge Farm Puff Pastry Sheets)
• ½ Cup whole cranberry jelly (from a can)
• 5 slices of Prosciutto
• ¼ Cup Crumbled Gorgonzola
• ¼ Cup Fresh Rosemary chopped

Instructions

1. Preheat oven to 400 degrees.
2. Let sheet of puff pastry thaw on counter until pliable.
3. On a parchment paper lined cookie sheet, unfold puff pastry sheet.
4. You can keep the sheet as a rectangle or cut into shapes with a cookie cutter.
5. Using a fork poke holes in the middle of the puff pastry shape.
6. Spread cranberry jelly on puff pastry leaving a ½ inch edge.
7. Top with prosciutto and gorgonzola.
8. Sprinkle with chopped Rosemary.
9. Bake for 12 minutes, or until puff pastry rises and becomes golden brown.

3.5.3208

The post Prosciutto and Gorgonzola Puff Pastry Appetizers appeared first on Simple, Sassy and Scrumptious.

You guys!!!!! These are the best protein bites I have made in a while.  I am completely obsessed.  With all of the holiday gluttony that is going to happen I tried to prep some healthy snacks for me and the family.  These bites literally taste like a cookie, they are in one word AMAZING!!!!  Ohh and don’t forget healthy too!  Packed full of protein plus some sweetness I could literally eat these all day long.

It is always a struggle during the holidays to stay on track with eating healthy especially with all of the delicious baked goods around.  I’ll admit I am completely guilty of providing many of those delicious baked goods to friends and family, after all I’m a food blogger, it’s kind of what we do!  Among all of the holiday goodies I try to sneak in extra protein especially for the kiddos.  These bites fit perfectly into their lunches or as an after school treat.  It will keep them full because of the protein and satisfy their sweet tooth with the dried cranberries and white chocolate chips.

These bites store well in the freezer so you can make a big batch and snack on these all season long!  It tastes like you are seriously indulging with these bites of awesomeness while you are fueling your body with much needed protein to get you through all of the holiday shopping mayhem.  You know exactly the kind of craziness I am talking about!

When you mix all the ingredients together the dough will be very sticky so let me give you a little secret tip.  Before rolling the dough into little bites spray some cooking spray on your hands and the dough will not stick to your fingers creating a gooey mess.  You will thank me later for that tip, believe me.  I learned the hard way after having to rinse my hands literally after rolling every 3 bites with the first batch.

Try these simple to prepare healthy protein bites, I promise you will not be disappointed!

Enjoy!

Ingredients:

• 1 C. Almond Flour
• ½ C. Vanilla Protein Powder
• 1½ C. Old Fashioned Rolled Oats
• ⅔ C. Almond Butter (I used Justin’s All Natural Honey flavored Almond Butter)
• ⅔ C. Maple Syrup
• ½ C. Dried Cranberries
• ½ C. White Chocolate Chips
• 1 tsp. Vanilla Extract

Directions:

In a mixing bowl, add the almond flour, and remaining ingredients.

Stir until all are ingredients are thoroughly combined. Mixture will be very sticky.

Using a tablespoon or medium cookie scoop, spoon out individual bites and roll with hands.  As mentioned above, spray hands with cooking spray to make the rolling of bites easier.

Store in freezer.

White Chocolate Cranberry Protein Bites

 

Save Print

Prep time

5 mins

Total time

5 mins

 

White Chocolate Cranberry Protein Bites are the perfect snack to keep you on track with your fitness goals.

Author: Jillian

Recipe type: Snacks

Serves: 18

Ingredients

• 1 C. Almond Flour
• ½ C. Vanilla Protein Powder
• 1½ C. Old Fashioned Rolled Oats
• ⅔ C. Almond Butter (I used Justin's All Natural Honey flavored Almond Butter)
• ⅔ C. Maple Syrup
• ½ C. Dried Cranberries
• ½ C. White Chocolate Chips
• 1 tsp. Vanilla Extract

Instructions

1. In a mixing bowl, add the almond flour, and remaining ingredients.
2. Stir until all are ingredients are thoroughly combined. Mixture will be very sticky.
3. Using a tablespoon or medium cookie scoop, spoon out individual bites and roll with hands. As mentioned above, spray hands with cooking spray to make the rolling of bites easier.
4. Store in freezer.

3.5.3208

The post White Chocolate Cranberry Protein Bites appeared first on Simple, Sassy and Scrumptious.

It is now officially time to put away the Pumpkin Spice and welcome MINTER!  That lovely time of year where you want to add Peppermint to literally everything!  Coffee, check.  Hot Chocolate, check.  Cookies, check and this cookie recipe is the perfect way to get you into the peppermint mood.

This recipe is adapted from one of my fellow bloggers Preppy Kitchen.  I am always on the lookout for new and interesting cookies to try out for the holiday season.  These looked like the perfect new recipe to add to my cookie baking repertoire.  First off I have to say that my kids had an absolute blast unwrapping all of the candy canes and smashing them to bits with the rolling pin.  Anytime you can get your kids involved in the kitchen with you it is a great learning experience for them and you too for that matter.

This is a simple recipe to follow and takes you literally 30 minutes from the time you mix up all the ingredients until you are enjoying the warm, delicious and soft peppermint goodness that are these cookies!  In the hustle and bustle of the holiday season who couldn’t use a dessert recipe like this?  I have to warn you though they are addicting.  I think my son ate 3 in one sitting expressing his love for these cookies!

Not only are these cookies simple to make they are just so darn pretty with the speckles of red and white from the candy cane and white chocolate chips.  The taste that the Peppermint essential oil is simply divine, they are the perfect addition to your holiday dessert table.

Ingredients:

In a medium bowl stir together the flour, baking soda, baking powder and salt.

With your mixmaster, beat the butter and sugar until light and fluffy.

While the mixer is running add the egg then the vanilla and peppermint oil.

Slowly add the flour mixture be sure to scrape the bowl down to incorporate the dough fully.

Add the white chocolate chips and crushed candy canes and mix until just incorporated.

Place the cookie dough on a parchment lined cookie sheet using a cookie dough scoop if you have one. I recommend a 2 tablespoon sized portion for each cookie.

Dip each ball of cookie dough into a bowl filled with crushed candy canes.

Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 400 degrees for about 6 to 7 minutes.

Allow to cool on cookie sheet then transfer to a cooling rack.

Peppermint White Chocolate Cookies

 

Save Print

Prep time

20 mins

Cook time

7 mins

Total time

27 mins

 

Wintery and delicious Peppermint White Chocolate Chip Cookies.

Author: Jillian

Recipe type: Cookie

Serves: 18

Ingredients

• 1¼ Cup all-purpose flour
• ½ Cup butter at room temp
• ¾ Cup white chocolate chips
• ½ Cup crushed candy canes plus more for dipping
• 1 Pinch salt
• ¼ tsp baking soda
• 1 Pinch baking powder
• 1 egg
• ½ Cup sugar plus 1 tbsp
• ½ tsp vanilla extract
• 5 drops Peppermint Essential Oil

Instructions

1. In a medium bowl stir together the flour, baking soda, baking powder and salt.
2. With your mixmaster, beat the butter and sugar until light and fluffy.
3. While the mixer is running add the egg then the vanilla and peppermint oil.
4. Slowly add the flour mixture be sure to scrape the bowl down to incorporate the dough fully.
5. Add the white chocolate chips and crushed candy canes and mix until just incorporated.
6. Place the cookie dough on a parchment lined cookie sheet using a cookie dough scoop if you have one. I recommend a 2 tablespoon sized portion for each cookie.
7. Dip each ball of cookie dough into a bowl filled with crushed candy canes.
8. Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 400F for about 6 to 7 minutes.
9. Allow to cool on cookie sheet then transfer to a cooling rack.

3.5.3208

The post Peppermint White Chocolate Chip Cookies appeared first on Simple, Sassy and Scrumptious.

These cookies, they are so buttery and delicious I do not even know where to start.  Like so many of you, I have my favorite cookie recipes that I like to bake for the holidays.  I rarely deviate from my top 10 that I literally bake every year.   My neighbors and friends have become so accustomed to my cookie plates I have even received complaints if I forget a kind or two!  I guess that is a good problem to have.  However, this year I am definitely making these an addition to the holiday cookie lineup!  They are nutty, flakey and creamy cookies all rolled into one and so super delicious!  All my self control literally went out the window with these little gems.  I found myself eating a cookie every time I went into the kitchen, it was bad, but ohhh so good!!

These cookies resemble those cute little thumbprint cookies filled with jam that were super popular to bake for the holidays when I was little.  I always disliked the jam part and would eat just the buttery cookie around it.  There had to be a better filling for these cookies out there, and I finally found it.

As a Brand Ambassador for Oil & Vinegar I get to experiment with all their fantastic ingredients.  I typically tend to gravitate towards making savory dishes with their products.  With the holidays coming up I wanted to see what they had on the sweet side and then I found it, the glorious little jar of Crema di Pistacchio.  Much like Nutella but made with pistachios instead of hazelnuts.  I just had to try it, plus it is this gorgeous pale green color perfect for the holidays.   As a holiday treat Oil & Vinegar is offering my followers 20% off their purchase.  Use code Simple20 at checkout.

The base of this cookie is pure buttery flaky bliss, topped with a dollop of crema di Pistacchio that adds a creamy nutty flavor, so divine!  Top it all off with chopped pistachios to add a little crunch and dust with powdered sugar for a bit of added sweetness.  I am going to have to go make another batch just thinking about them!  These are sure to be a holiday favorite with your friends and family.

Happy Holidays!

Ingredients:

• 1 Cup salted butter, softened
• ½ Cup Powdered sugar, plus ¼ cup more for dusting
• 2 teaspoons vanilla extract
• ¼ tsp salt
• 2 cups all purpose flour
• 1 jar of Oil & Vinegar Crema di Pistacchio
• ½ Cup chopped pistachios

Directions:

Preheat oven to 325°F. Line a baking sheet with parchment paper or use a silpat.

In the bowl of a stand mixer fitted with paddle attachment, mix butter and sugar until fluffy about 2 minutes.

Add vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Don’t over mix.

Using a tablespoon roll of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with the back of a teaspoon (or your thumb) making a slight indentation.

Bake 12-15 minutes or until golden brown, but do not to overbake.

Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.

When cookies are completely cooled, fill indentation with 1 teaspoon of Crema di Pistacchio and sprinkle with chopped pistachios.

Lightly dust with powdered sugar.

Cookies can be kept in airtight container at room temp for a few days.

Pistachio Butter Cookies

 

Save Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

A buttery and delicious cookie topped with a decadent pistachio creme.

Author: Jillian

Recipe type: Cookie

Serves: 24 cookies

Ingredients

• 1 Cup salted butter, softened
• ½ Cup Powdered sugar, plus ¼ cup more for dusting
• 2 teaspoons vanilla extract
• ¼ tsp salt
• 2 cups all purpose flour
• 1 jar of Oil & Vinegar Crema di Pistacchio https://www.oilvinegar.com/en-us/products/pistachio-cream/
• ½ Cup chopped pistachios

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper or use a silpat.
2. In the bowl of a stand mixer fitted with paddle attachment, mix butter and sugar until fluffy about 2 minutes.
3. Add vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Don't over mix.
4. Using a tablespoon roll of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with the back of a teaspoon (or your thumb) making a slight indentation.
5. Bake 12-15 minutes or until golden brown, but do not to overbake.
6. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.
7. When cookies are completely cooled, fill indentation with 1 teaspoon of Crema di Pistacchio and sprinkle with chopped pistachios.
8. Lightly dust with powdered sugar.
9. Cookies can be kept in airtight container at room temp for a few days.

3.5.3226

The post Pistachio Butter Cookies appeared first on Simple, Sassy and Scrumptious.

Party season is well underway and while I have my go to appetizers I wanted to venture out of my comfort zone and try something a bit different.  Now I have seen salsas like this before but not with an added kick of spicyness to it.  If you have been following my recipes you know that I love to add some heat to my cooking.  My favorite way to add heat is with Jalapenos or Sriracha.  So of course I had to add both!

This recipe is a great blend of tart cranberries with the heat of jalapeno added to it.  You layer this salsa on a cracker with some cool refreshing cream cheese and you have a fantastic simple appetizer.

This salsa literally takes about 5 minutes to prepare.  Finely chop up fresh cranberries in a food processor then mix all ingredients together in a bowl and Voila!  Ready to refrigerate.  The salsa needs to sit for at least 4 hours in the refrigerator before serving otherwise it will be too tart.  The cranberries lose their tartness when macerating in the sugar for a bit.  Plus the flavors of the jalapeno and green onion intensify as well.

I only wish I would have made this earlier on in the party season so I can enjoy this salsa for just a bit longer.

Enjoy your Holiday Season!

Ingredients:

• 1 (12-ounce) bag of fresh cranberries
• 1/2 Cup sugar
• 1 Cup cilantro, chopped
• 4 Green onions, chopped
• 1 Jalapeno pepper, seeded and finely chopped
• 1/8 teaspoon Sriracha
• 1 lime, juiced
• 1 pinch salt
• 1 Block cream cheese (for serving)

Instructions:

Place cranberries in bowl of a food processor and pulse until finely chopped.

In a medium sized mixing bowl add sugar to the cranberries and stir to combine.

Add cilantro, green onions, jalapeño, salt, sriracha and the juice of one lime.

Place in glass dish and refrigerate at least 4 hours or overnight.

To serve, place cream cheese on a plate and use a slotted spoon to mound the cranberry salsa on top.

Serve with your favorite crackers or bread.

Recipe adapted from Garnish with Lemon

Cranberry Jalapeno Salsa with Cream Cheese

 

Save Print

A deliciously tart and spicy salsa for topping cheese and crackers.

Author: Jillian

Recipe type: Appetizer

Ingredients

• 1 (12-ounce) bag of fresh cranberries
• ½ Cup sugar
• 1 Cup cilantro, chopped
• 4 Green onions, chopped
• 1 Jalapeno pepper, seeded and finely chopped
• ⅛ teaspoon Sriracha
• 1 lime, juiced
• 1 pinch salt
• 1 Block cream cheese (for serving)

Instructions

1. Place cranberries in bowl of a food processor and pulse until finely chopped.
2. In a medium sized mixing bowl add sugar to the cranberries and stir to combine.
3. Add cilantro, green onions, jalapeño, salt, sriracha and the juice of one lime.
4. Place in glass dish and refrigerate at least 4 hours or overnight.
5. To serve, place cream cheese on a plate and use a slotted spoon to mound the cranberry salsa on top.
6. Serve with your favorite crackers or bread.

3.5.3226

The post Cranberry Jalapeno Salsa with Cream Cheese appeared first on Simple, Sassy and Scrumptious.

Hot Cocoa is the epitome of a winter comfort drink.  There is nothing like coming in from your outdoor winter activities and wrapping your freezing hands around a nice hot cup of cocoa with marshmallows billowing out over the top of the cup.  I remember several winters growing up as a kid in Chicago and trudging through the snow or just the below zero with wind chill weather.  Luckily I lived really close like a block away from my elementary school but that did not make the walk to and from school any less torturous.  In those temperatures you look for a way to warm up fast.  I am sure there are several of you dealing with this type of weather now and I feel for you.

Usually my family would just make the instant kind, that powdery stuff you mixed with hot water or milk.  Well making homemade is super simple and tastes a million times better!  You literally put all ingredients into a crock pot, cook on low for two hours and you come home to wonderfully delicious hot cocoa.  This recipe is so versatile too you can use Milk Chocolate, Dark Chocolate or White Chocolate, whichever you prefer.  I used Milk Chocolate for this recipe and it did not disappoint.

This recipe also makes quite a large batch, enough for the kiddos to overfill their cups and top with marshmallows and for the adults to add a little something fun for them as well.   Just add a shot of Peppermint vodka to make the adult version and you have a nice wintery adult beverage.

So make a batch for your Christmas morning, cuddle up and enjoy the flavors of the season.

Merry Christmas!!!

Ingredients:

• 2 Cups Heavy Cream
• 5 ½ Cups Lowfat Milk
• 1  14oz can Sweetened Condensed Milk
• 2 Cups Milk Chocolate Chips
• Candy Canes and Mini Marshmallows for garnish
• Peppermint Vodka for adult version

Directions:

Combine all ingredients (except garnish) in a slow cooker set to low heat.

Let cook for 2 hours, stirring occasionally. When chocolate is fully melted and the drink is hot to taste, it’s ready for serving.

Garnish with mini marshmallows and candy canes.

(For adult version add one shot of Peppermint Vodka to glass of Hot Cocoa)

Enjoy!

Adapted from The Cookie Rookie

Holiday Hot Cocoa

 

Save Print

Prep time

5 mins

Cook time

2 hours

Total time

2 hours 5 mins

 

Wonderfully delicious and simply holiday hot cocoa.

Author: Jillian

Recipe type: Drinks

Serves: 8

Ingredients

• 2 Cups Heavy Cream
• 5 ½ Cups Lowfat Milk
• 1 14oz can Sweetened Condensed Milk
• 2 Cups Milk Chocolate Chips
• Candy Canes and Mini Marshmallows for garnish
• Peppermint Vodka for the adult version

Instructions

1. Combine all ingredients (except garnish) in a slow cooker set to low heat.
2. Let cook for 2 hours, stirring occasionally. When chocolate is fully melted and the drink is hot to taste, it's ready for serving.
3. Garnish with mini marshmallows and candy canes.
4. (For adult version add one shot of Peppermint Vodka to glass of Hot Cocoa)

3.5.3226

The post Holiday Hot Cocoa appeared first on Simple, Sassy and Scrumptious.

Tis the season to be jolly!  Nothing gets you there quicker after the craziness of the shopping, wrapping and baking than a delicious White Chocolate Peppermint Martini.  This cocktail is filled with creamy pepperminty goodness that will be sure to relieve some holiday tension.

With New Year’s Eve in a few days I find myself looking for fun festive cocktails to get me out of my usual wine rut.  Now don’t get me wrong I love my wine still but every now and then you need to expand your horizions.  Not only is this festive drink super simple to make it is extremely delicious and borderline addicting.  Now I just need to figure out what I am going to do with the entire bottle of Godiva White Chocolate liquer left in my pantry after this holiday season.  I see some fun kitchen experiments coming up in the new year!

Enjoy your New Year’s, invite some friends over and make a batch of these delightful martinis.

Here’s to an amazing 2017!

Ingredients:

• 4 oz Godiva White Chocolate Liquer
• 4 oz Smirnoff Peppermint Vodka
• Crushed candy cane (for garnish on rim of Martini glass)
• 2 oz white chocolate chips

Directions:

Chill martini glasses

Add both liquors into a cocktail shaker filled with ice.  Shake vigorously.

Melt white chocolate in microwave in 30 second increments.

Take martini glasses and coat rim with melted white chocolate then dip in crushed candy canes.

Pour liquor into prepared martini glasses.

Enjoy!

White Chocolate Peppermint Martini

 

Save Print

Prep time

5 mins

Total time

5 mins

 

White Chocolate Peppermint Martini

Author: Jillian

Recipe type: Cocktail

Serves: 2

Ingredients

• 4 oz Godiva White Chocolate Liquer
• 4 oz Smirnoff Peppermint Vodka
• Crushed candy cane (for garnish on rim of Martini glass)
• 2 oz white chocolate chips

Instructions

1. Chill martini glasses
2. Add both liquors into a cocktail shaker filled with ice. Shake vigorously.
3. Melt white chocolate in microwave in 30 second increments.
4. Take martini glasses and coat rim with melted white chocolate then dip in crushed candy canes.
5. Pour liquor into prepared martini glasses.
6. Enjoy!

3.5.3226

The post White Chocolate Peppermint Martini appeared first on Simple, Sassy and Scrumptious.

Happy New Year everyone!!  I hope you had a fantastic holiday.  For many of you the new year brings about new life goals.  Whether your goals involve eating healthier or fitness this clean eating trail mix will certainly help keep you on track.

One of my goals for 2017 is to start tracking macros which will help me with me personal fitness goal.  What is tracking Macros you say?  Well tracking Macros means tracking the number of grams of protein, carbohydrates, and fats you consume on a particular day.

If you are like me I am a sucker for sweets.  Cakes, Chocolate, cookies you name it and I like to indulge every once in a while.  A great Macro snack to satisfy those cravings would be full of healthy fats, protein and fiber.   You’re are probably thinking well Maple syrup is a high sugar source and you would be correct however, Pure Maple Syrup provides the sweet taste of sugar without affecting your glycemic index like refined white sugar plus contains some important antioxidants and minerals like zinc and manganese.

This trail mix is the perfect combination of sweet from the maple syrup to healthy fats, fiber and protein from the nuts.  Making for a delicious juxtaposition of flavors to satisfy your sweet tooth without completely sabotaging your clean eating goals.

Here’s to a fantastic 2017!

Ingredients:

• 1/2 Cup Dried Cranberries
• 1/2 Cup Dried apricots
• 1/3 Cup Pure Maple syrup
• 1 tsp Cinnamon
• 1/8 tsp Cloves
• 1/4 tsp Nutmeg
• 1/8 tsp Sea Salt
• 1/3 Cup Sliced Almonds
• 3/4 Cup Pecan Halves
• 1/3 Cup Pepitas

Directions:

Line a baking sheet with parchment paper.

In a medium sized saucepan add the pecan halves, peptias and sliced almonds and the pure maple syrup.

Bring to a simmer over medium heat.

Add the cinnamon, nutmeg, cloves, and salt, and cook, stirring frequently, until the nuts have started to caramelize and the syrup has reduced, about 6-8 minutes.

Add the cranberries, apricots, and raisins, and stir to mix evenly.

Spread mixture out into an even layer on the prepared baking sheet and allow to cool completely.  I placed mine in the fridge to help harden.

Once hardened, break the mixture into clusters as needed.

Trail mix will still be a bit sticky so I like to store mine in the fridge on either a ziplock bag or glass storage dish.

Clean Eating Trail Mix Clusters

 

Save Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Delicious clean eating, gluten free and paleo trail mix.

Author: Jillian

Recipe type: Snack

Serves: 12

Ingredients

• ½ Cup Cranberries, dried
• ½ Cup Dried apricots
• ⅓ Cup Maple syrup, pure
• 1 tsp Cinnamon, ground
• ⅛ tsp Cloves, ground
• ¼ tsp Nutmeg, ground
• ⅛ tsp Sea salt
• ⅓ Cup Sliced Almonds
• ¾ Cup Pecan Halves
• ⅓ Cup Pepitas

Instructions

1. Line a baking sheet with parchment paper.
2. In a medium sized saucepan add the pecan halves, peptias and sliced almonds and the pure maple syrup.
3. Bring to a simmer over medium heat.
4. Add the cinnamon, nutmeg, cloves, and salt, and cook, stirring frequently, until the nuts have started to caramelize and the syrup has reduced, about 6-8 minutes.
5. Add the cranberries, apricots, and raisins, and stir to mix evenly.
6. Spread mixture out into an even layer on the prepared baking sheet and allow to cool completely. I placed mine in the fridge to help harden.
7. Once hardened, break the mixture into clusters as needed.
8. Trail mix will still be a bit sticky so I like to store mine in the fridge on either a ziplock bag or glass storage dish.

3.5.3226

The post Clean Eating Trail Mix Clusters appeared first on Simple, Sassy and Scrumptious.

There is something so comforting about a simple seafood dish where you can rip off a piece of warm French bread and sop up all of the white wine sauce goodness.  To be honest I never was a big fan of mussels or clams for that matter until this past summer when my good friend from France introduced me to the Linguini ai Frutti di Mare recipe.  It was a texture thing for me, I do not like rubbery dense foods and maybe that is because the only mussels I had eaten before were not prepared correctly and overcooked.

These steamed mussels in white wine sauce are a simple elegant appetizer or main course.  It takes literally 5-8 minutes to steam and you are done.  The amazing smell of the white wine simmering with garlic and parsley is just heavenly.  I could not wait to tear into that French bread and immediately start dipping it into the sauce then top it off with a tasty little Mussel.

I am looking forward to experimenting with more Mediterranean seafood recipes this summer when we head back to France and Italy with the family to celebrate my birthday .  Of course all the new tasty recipes and experiences will be shared with all of you!  I can already feel the warmth of the Mediterranean sun and the sound of the ocean waves……Ahhh paradise!

Until then enjoy this delicious and simple Mussels recipe my friends.

Ingredients:

• 2 pounds mussels, scrubbed clean under running water
• 1/2 Cup dry white wine (I used Sauvignon Blanc)
• 2 Tbsp Butter
• 1/4 Cup shallots, minced
• 1 Tbsp Garlic, minced
• 1 Tomato, diced
• 1/4 cup minced parsley

Directions:

Put the mussels in a bowl of salted water for 10-15 minutes. Throw out any that are wide open as these ones are probably dead.

If any mussels still have their beards pull them out, pulling slowly and strongly towards the hinge of the shell.

Melt the butter in a large pot. Add the shallots and cook a couple minutes until softened. Add the garlic and cook a minute more.

Pour wine into the pot then add the mussels, cover and bring to a boil and then reduce the heat to low.

Add the diced tomato to the pot.

Cook until shells have opened about 5 to 7 minutes. Do not overcook or the mussels will be rubbery and hard.

Add the minced parsley to the sauce.

Place mussels in serving bowls, pour some sauce over each bowl of mussels.

Serve with French bread or pasta.

Steamed Mussels in White Wine

 

Save Print

Prep time

20 mins

Cook time

8 mins

Total time

28 mins

 

Simple and delicious appetizer or main course dish of steamed mussels in a white wine sauce.

Author: Jillian

Recipe type: Appetizer

Cuisine: Italian

Serves: 6

Ingredients

• 2 pounds mussels, scrubbed clean under running water
• ½ Cup dry white wine (I used Sauvignon Blanc)
• 2 Tbsp Butter
• ¼ Cup shallots, minced
• 1 Tbsp Garlic, minced
• 1 Tomato, diced
• ¼ cup minced parsley

Instructions

1. Put the mussels in a bowl of salted water for 10-15 minutes. Throw out any that are wide open as these ones are probably dead.
2. If any mussels still have their beards pull them out, pulling slowly and strongly towards the hinge of the shell.
3. Melt the butter in a large pot. Add the shallots and cook a couple minutes until softened. Add the garlic and cook a minute more.
4. Pour wine into the pot then add the mussels, cover and bring to a boil and then reduce the heat to low.
5. Add the diced tomato to the pot.
6. Cook until shells have opened about 5 to 7 minutes. Do not overcook or the mussels will be rubbery and hard.
7. Add the minced parsley to the sauce.
8. Place mussels in serving bowls, pour some sauce over each bowl of mussels.
9. Serve with French bread or pasta.

3.5.3226

The post Steamed Mussels in White Wine appeared first on Simple, Sassy and Scrumptious.

Let’s chat about comfort food for a bit shall we.  Winter cooking is laden with delicious soups, stews and wonderful pasta dishes with decadent heavy sauces.  When it is freezing outside it is only natural to crave these comforting foods and snuggle up under a soft blanket watching movies all day.  What dish represents comfort food to my family, Chicken Pot Pie!

I really love chicken pot pies in winter, they are simple to make and are the epitome of winter comfort food.  They remind me of when we rented a cabin a few winters back for New Year’s.  Just sitting in a cabin up north in front of a fire watching the snow fall, it was so comforting and cozy.

Chicken pot pies are pretty versatile too, which is key to feeding those picky kiddos.  You can substitute veggies, add cheeses etc.  I will tell you what this counting Macros thing is hard.  Increasing protein while cutting carbs has me constantly looking for new recipes to try out.  My love of pasta and carb laden breads has been drastically reduced, but everything in moderation right!  I can just leave off the puff pastry if I wanted to but it is so buttery and flakey and delicious I will make my carb sacrifices elsewhere!

So cozy on up and enjoy!

Ingredients:

• 1 1/2 Cups chopped Yellow Onion
• 1 Tbsp Olive Oil
• 12 ounces peeled whole baby carrots (chopped into quarters)
• 1 8-ounce package trimmed green beans (halved crosswise)
• 4 teaspoons chopped fresh Tarragon
• 1 3/4 Cups low-salt chicken broth
• 2/3 Cup Sour Cream
• 6 ounces Garlic Herb Boursin Cheese
• 3 Cups coarsely shredded chicken (I used a store bought roasted chicken skin removed)
• 1 sheet frozen puff pastry, thawed ( I use Pepperidge Farm)
• 1 egg, beaten (for brushing the top of the puff pastry)

Directions:

Preheat oven to 450 degrees.

Add Olive oil to saucepan, on Medium heat add onion and sauté until tender and golden, about 8 minutes. Add next 3 ingredients, stir for 1 minute.

Add chicken broth and bring to boil over high heat. Reduce heat to medium high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes.

Stir in 2/3 cup sour cream, boursin cheese and chicken. Bring to simmer. Season with pepper.

Divide among four 2-cup soufflé dishes or rammekins.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts with beaten egg. Cut small X in center of crusts or pierce all over with fork.

Bake until crusts are golden brown and filling is heated through, about 22 minutes.

Savory Chicken Pot Pies

 

Save Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Savory Chicken Pot Pies filled with carrots, green beans roasted chicken and delicious herbed Boursin cheese.

Author: Jillian

Recipe type: Main

Serves: 6

Ingredients

• 1½ Cups chopped Yellow Onion
• 1 Tbsp Olive Oil
• 12 ounces peeled whole baby carrots (chopped into quarters)
• 1 8-ounce package trimmed green beans (halved crosswise)
• 4 teaspoons chopped fresh Tarragon
• 1¾ Cups low-salt chicken broth
• ⅔ Cup Sour Cream
• 6 ounces Garlic Herb Boursin Cheese
• 3 Cups coarsely shredded chicken (I used a store bought roasted chicken skin removed)
• 1 sheet frozen puff pastry, thawed ( I use Pepperidge Farm)
• 1 egg, beaten (for brushing the top of the puff pastry)

Instructions

1. Preheat oven to 450 degrees.
2. Add Olive oil to saucepan, on Medium heat add onion and sauté until tender and golden, about 8 minutes. Add next 3 ingredients, stir for 1 minute.
3. Add chicken broth and bring to boil over high heat. Reduce heat to medium high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes.
4. Stir in ⅔ cup sour cream, boursin cheese and chicken. Bring to simmer. Season with pepper.
5. Divide among four 2-cup soufflé dishes or rammekins.
6. Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts with beaten egg. Cut small X in center of crusts or pierce all over with fork.
7. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

3.5.3226

The post Savory Chicken Pot Pies appeared first on Simple, Sassy and Scrumptious.

Ahhh….. Football season is coming to an end, FINALLY!!  I am not a big football fan at all.  I know sacrelidge.  My family on the other hand lives and breathes Baseball so we are very excited for spring training to be coming to AZ very soon!  Whatever sport you like you always need some delicious snacks when you watch the games.  My kids are obsessed with Pretzels, they can literally hoover down a giant soft pretzel in a minute flat!

I was always intimidated by making pretzels with the time to make the dough, then boiling water and baking.  It seemed all to chaotic to me.  Well after much begging from my kids I decided to make a batch of pretzel bites to take over to our neighbors house for Sunday Funday.  This was our first neighborhood Sunday Funday and it comprised mostly of Football, Wine, Snacking, more Wine, Ping pong and even more yup you guessed it, Wine!  Needless to say it was a super FUN time!  You need a good get together like that with friends every now and then!

So back to these super delicious pretzel bites.  Nothing can really beat fresh bread, the warm pretzel bites dipped in the chipotle queso was addicting.  Obviously this carb onslaught occurred before my foray with Macro Counting because I had quite a few!  And don’t even get me started on the chipotle queso dip, HEAVEN!!!!

The recipe is super simple to follow and I was not intimidated at all by the process.  What was I so afraid of before that stopped my from making these delicious bites of salty doughy goodness?  The rolling and cutting of dough took only about 10 minutes and you boil in batches for 20 seconds each then pop in the oven to bake and Voila they’re done!

With Superbowl coming up shortly you should definitely make a batch or two of these delicious little soft pretzels and chipotle queso.  POP open some beers and route for your favorite team!

Enjoy!

Ingredients:

• 1 and 1/2 Cups warm water, plus 9 more cups for step 5
• 1 Packet instant yeast
• 1 teaspoon Sea salt
• 1 Tablespoon packed light brown sugar
• 1 Tablespoon unsalted butter, previously melted
• 3.75 – 4.25 Cups all-purpose flour
• 1/2 Cup baking soda
• 1 large egg, beaten
• coarse sea salt for sprinkling

Directions:

Whisk the yeast into 1 and 1/2 cups warm water. Allow to sit for 1 minute.

Add salt, brown sugar, and melted butter. Whisk until fairly combined.

In a stand mixer with dough hook attached, slowly add 3 cups of flour, 1 cup at a time.  Mix until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more.

On a lightly floured surface turn out the dough. Knead the dough for about 3 minutes, then shape into a ball.

Place in a large greased mixing bowl. I usually use olive oil to grease it.  Cover and let the dough rest in a warm area for about 10 minutes.

Preheat oven to 425°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.

Combine 9 cups of water and the baking soda in a large pot and bring to a rapid boil. Drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren’t touching.

Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.

Remove from oven and serve with Chipotle Cheese Sauce.

Chipotle Queso Ingredients:

• 2 cups milk
• 1/4 Cup unsalted butter
• 1/4 Cup all-purpose flour
• 2 Cups sharp cheddar cheese, grated
• 2 Tablespoons hot sauce
• 1 teaspoon cayenne pepper
• 1 Chipotle Pepper in adobo sauce, chopped
• salt + pepper to taste

Chipotle Queso Directions:

Heat the milk in a large saucepan over medium heat until you see bubbled forming on the top.  Stir as need be to avoid burning.

Meanwhile, melt the butter in another saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms (roux), 1 to 2 minutes.

Slowly add the warm milk to the flour roux and butter paste in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable.

Add the cheese, whisking constantly until it is melted. Add the hot sauce, chipotle pepper and cayenne. Taste, then add salt and pepper to taste. Add more cayenne and/or hot sauce if preferred.

The sauce will thicken upon cooling. Store leftovers covered in the refrigerator.

Heat over stovetop or in the microwave before serving again

Soft Pretzel Bites with Chipotle Queso

 

Save Print

Prep time

1 hour

Cook time

20 mins

Total time

1 hour 20 mins

 

Author: Jillian

Recipe type: Appetizer

Serves: 5 dozen

Ingredients

• 1 and ½ Cups warm water, plus 9 more cups for step 5
• 1 Packet instant yeast
• 1 teaspoon Sea salt
• 1 Tablespoon packed light brown sugar
• 1 Tablespoon unsalted butter, previously melted
• 3.75 - 4.25 Cups all-purpose flour
• ½ Cup baking soda
• 1 large egg, beaten
• coarse sea salt for sprinkling

Instructions

1. Whisk the yeast into 1 and ½ cups warm water. Allow to sit for 1 minute.
2. Add salt, brown sugar, and melted butter. Whisk until fairly combined.
3. In a stand mixer with dough hook attached, slowly add 3 cups of flour, 1 cup at a time. Mix until dough is thick. Add ¾ cup more flour until the dough is no longer sticky. If it is still sticky, add up to ¼ cup more.
4. On a lightly floured surface turn out the dough. Knead the dough for about 3 minutes, then shape into a ball.
5. Place in a large greased mixing bowl. I usually use olive oil to grease it. Cover and let the dough rest in a warm area for about 10 minutes.
6. Preheat oven to 425°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
7. With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.
8. Combine 9 cups of water and the baking soda in a large pot and bring to a rapid boil. Drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren't touching.
9. Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.
10. Remove from oven and serve with Chipotle Cheese Sauce.

3.5.3226

The post Soft Pretzel Bites with Chipotle Queso appeared first on Simple, Sassy and Scrumptious.

I love the simplicity of quick breads.  No rising time, no kneading, just mix all ingredients together and bake.  Simplicity at its best.  The fact that it is supposed to be 85 degrees here in Phoenix this weekend is both exciting and dreadful.  Exciting so I can actually wear my open toe shoes again but dreadful because it is only February which means our summer could be a total scorcher.  Anyway, the warmer temperatures just bring out the itch to bake!

With the spring temperatures and citrus trees in full bloom here, I wanted to fully utilize all of the delicious lemons that have been flooding the office breakroom.  Literally bowls overflowing with these gigantic beautiful lemons.  So many options, lemon bars, lemon chicken, lemon macarons (mmm that might have to be next!) but my husband loves lemon poppyseed bread so I knew I had to bake this for him.  He deserves it after all!

This bread is full of vibrant lemon flavor without any extracts or oils.  Fresh ingredients make a world of difference, especially when you are using citrus zest.  The sweet drippy glaze makes this bread irresistible.  While this was baking, my husband was patiently checking the baking time left and hovering over the loaf as it cooled.  It was a delicious accompaniment to our morning coffee and enjoying those quiet moments together before the kids woke up.

Take an hour this weekend to make this super simple and delicious quick bread.  I can guarantee you will not be disappointed!

Enjoy!

Quick Bread Ingredients:

• 2 eggs
• 1 Cup sugar
• 1/2 Cup vegetable oil
• 3/4 Cup buttermilk
• 1/4 Cup lemon juice
• Zest of 2 large lemons
• 2 Cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons poppy seeds

 Glaze Ingredients:

• 1 Cup Powdered sugar
• 2 Tablespoons lemon juice

Directions:

Preheat the oven to 350 °F.  Grease an 8×5-inch loaf pan.

In a large bowl, whisk together the eggs, sugar, oil, and buttermilk until well combined.  Add in the lemon zest and lemon juice.

Add in the dry ingredients, whisking until just moistened.  Stir in the vanilla and poppy seeds.

Pour the batter into the prepared pan.

Bake for 50 minutes, or until a toothpick inserted into the middle of the cake comes out with a moist crumb.

Check halfway through the baking process, if the top is browning too quickly, cover with aluminum foil.

Remove from oven, cool in the pan for 10 minutes, then turn out to a wire rack to cool completely.  Cooling for 10 minutes before trying to remove the bread from the pan is imperative so it does not fall apart in a crumbly mess.

For the glaze, whisk together the powdered sugar and lemon juice.  Drizzle the glaze over the cooled quick bread before slicing.

The post Lemon Poppyseed Quick Bread appeared first on Simple, Sassy and Scrumptious.

If there is one food item that I absolutely can not live without it is chocolate!  This recipe is definitely for CHOCOLATE LOVERS!!!  It’s Valentine’s Day is this week and the stores are flooded with an obscene amount of candy.  I found these cute Valentine’s Day colored M&M’s and knew I had to bake something with them.  Plus it was fun snacking on them while developing the recipe!

I am telling you if you like chocolate (and who doesn’t!?), these cookies are for you.  Super rich and fudgy and the batter is super simple to make.  It is all about simplicity lately with me, that and the fact that these cookies are so darn delicious I could hardly wait until they came out of the oven.  You all know that giddy feeling you get when you take a bite of a warm fresh from the oven cookie with a cold glass of milk.  Absolute heaven!!

These cookies are so thick, chewy, full of double chocolate fudge flavor and are melt-in-your-mouth amazing plus full of intense chocolate decadence.  Why not make some for your Valentine this year, or heck any day of the year they are that delicious!

Enjoy chocolate lovers!

Ingredients:

• ½ Cup butter (1 stick), softened
• ½ Cup brown sugar
• ½ Cup white sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 tsp baking soda
• ½ tsp salt
• ½ Cup cocoa powder
• 1¾ Cup to 2 cups flour**
• 1 Cup M&M’s

Directions:

Preheat your oven to 350 degrees.

Cream together your butter and sugars in a large bowl until light in color.

Add in your vanilla and eggs and mix until incorporated.

Add in your baking soda, salt, cocoa powder and flour and stir until everything is mixed.

Mix in your M&M’s.

Scoop cookie dough by the tablespoonful onto a prepared baking sheet, sprayed with non stick spray, or lined with parchment or a silicone mat.

Bake cookies for about 8-9 minutes.

Allow to sit on cookie sheet for another 2-3 minutes before removing to a cooling rack.

NOTES

**Add flour in slowly.  Add flour until cookies get sticky, but rollable consistency not too dry.

The post Double Chocolate Fudge M&M Cookies appeared first on Simple, Sassy and Scrumptious.

Smokey BBQ flavor plus bacon and hidden veggies!!  Yes Please!!  I love the fact that there are plenty of hidden veggies in these turkey meatloaves.  It is super hard for me to get my kids to eat steamed veggies, but when hidden inside of cute little loaves smothered in BBQ sauce and ohh yeah don’t forget the BACON they literally can not resist.

Now this definitely is not the meatloaf you are probably invisioning from your childhood.  I remember meatloaf as being super bland, dry and just down right blahhh.  These are super tasty and filled with beautiful veggie goodness.

Did I mention that these little loaves are super easy to make?  I know I say that a lot but they truly are.  Just put all ingredients into a bowl, mix to incorporate and you are ready to bake!  Takes literally 35 minutes from prep till they are done baking.  Not only are these a delicious little protein packed dinner but they are great as leftovers for lunch.  With being about a month into my Macro counting journey I have learned to be quite creative in how I incorporate 120 grams of protein into my diet each day.  Having these little protein jems at the ready are helping me achieve my diet and fitness goals!!

Add these mini meatloaves of BBQ bacon deliciousness to your weekly meal plan and you will not be disappointed!

Ingredients:

• 1 Cup  grated zucchini, all moisture squeezed dry with paper towel
• ¼ Cup onion, minced
• ¼ Cup diced red pepper
• 1/2 Cup Panko Breadcrumbs
• 1/4 Cup BBQ Sauce of choice ( I used Stubbs Original)
• 1 large egg
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ¼ tsp ground pepper
• 1.3 lb lean ground turkey
• 5-7 slices center cut bacon, cut in half (I used the precooked variety)
• 2 1/2 Tbsp BBQ Sauce, for brushing on top of meatloaves

Directions:

Preheat the oven to 350°.

With cooking spray, lightly spray the petite loaf pan or use a silpat muffin pan

In a large bowl, mix the zucchini, onion, red pepper, panko, BBQ sauce, egg, paprika, salt and pepper. Add the turkey and mix throughly.

Create 5-7 equal loafs and place them into the loaf pan. Place the 2-3 bacon halves over each loaf and brush each with additional BBQ sauce.

Bake about 25 minutes or until cooked through.

5.0 from 1 reviews

BBQ Bacon Mini Turkey Meatloaf

 

Save Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Tangy BBQ bacon turkey meatloaves loaded with veggie goodness.

Author: Jillian

Recipe type: BBQ

Cuisine: American

Serves: 5-7

Ingredients

• 1 Cup grated zucchini, all moisture squeezed dry with paper towel
• ¼ Cup onion, minced
• ¼ Cup diced red pepper
• ½ Cup Panko Breadcrumbs
• ¼ Cup BBQ Sauce of choice ( I used Stubbs Original)
• 1 large egg
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ¼ tsp ground pepper
• 1.3 lb lean ground turkey
• 5-7 slices center cut bacon, cut in half (I used the precooked variety)
• 2½ Tbsp BBQ Sauce, for brushing on top of meatloaves

Instructions

1. Preheat the oven to 350°.
2. With cooking spray, lightly spray the petite loaf pan or use a silpat muffin pan
3. In a large bowl, mix the zucchini, onion, red pepper, panko, BBQ sauce, egg, paprika, salt and pepper. Add the turkey and mix throughly.
4. Create 5-7 equal loafs and place them into the loaf pan. Place the 2-3 bacon halves over each loaf and brush each with additional BBQ sauce.
5. Bake about 25 minutes or until cooked through.

3.5.3226

Recipe inspired by Gina of Skinny Taste

The post BBQ Bacon Mini Turkey Meatloaf appeared first on Simple, Sassy and Scrumptious.

I am always on the look out for easy and healthy lunch ideas.  I need something that is high in protein I can throw together while making the kids lunches in the mornings.  Because let’s face it after spending 20 minutes prepping their lunches the last thing I want to do is take up more of that precious morning coffee time packing a separate lunch for me.

It has been quite some time since I have had a great chicken salad.  I mean one where you actually taste the chicken, not like the heavy creamy processed ones you see at the stores.  I tend to stay away from pre mixed anything at grocery stores number one, I just do not like putting processed foods into mine or my families bodies and number two pure taste.  Why eat it if it does not taste good to you!!

It seems like lately there are so many different versions of chicken salad, ones with avocado (which don’t get me wrong is super delicious), ones loaded with bacon (again another tasty option) but sometimes you just want something simple and go back to the basics.

What I love about this chicken salad recipe is how fresh and easy it is.  You don’t even have to worry about cooking up chicken!  Next trip to the store pick up a Rotisserie Chicken, mix all the ingredients together in a bowl and voila! Um… hello instant tasty high protein lunch right there! Now you have NO excuses!

This recipe lasts up to a week in the refrigerator and doesn’t dry out!

So, if you’re in a need of an healthy easy lunch recipe to make for the family, this recipe is it!

Ingredients:

• 1 pound rotisserie chicken, shredded
• 1 Cup finely chopped celery
• ½ Cup dried cranberries
• ½ Cup pecans, chopped
• 1 cup Olive Oil mayonaise
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 Tablespoons of Cherry Almond Crema Vinegar from Oil & Vinegar (or Red wine vinegar will suffice)
• Handful of celery leaves, chopped

Directions:

Add shredded chicken to a large bowl along with celery, dried cranberries, chopped pecans, mayonnaise, vinegar, salt and pepper.  If opting to add chopped celery leaves, add these as well.

Stir together until just combined.

Serve with bread or croissant in a sandwich, by itself, or as a lettuce wrap for a low carb option!

Cranberry Pecan Chicken Salad

 

Save Print

Prep time

10 mins

Total time

10 mins

 

A delicious and flavorful chicken salad packed with cranberries and pecans.

Author: Jillian

Recipe type: Appetizer

Cuisine: American

Serves: 8

Ingredients

• 1 pound rotisserie chicken, shredded
• 1 Cup finely chopped celery
• ½ Cup dried cranberries
• ½ Cup pecans, chopped
• 1 cup Olive Oil mayonaise
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 Tablespoons of Cherry Almond Crema Vinegar from Oil & Vinegar (or Red wine vinegar will suffice)
• Handful of celery leaves, chopped

Instructions

1. Add shredded chicken to a large bowl along with celery, dried cranberries, chopped pecans, mayonnaise, vinegar, salt and pepper. If opting to add chopped celery leaves, add these as well.
2. Stir together until just combined.
3. Serve with bread or croissant in a sandwich, by itself, or as a lettuce wrap for a low carb option!

3.5.3226

The post Cranberry Pecan Chicken Salad appeared first on Simple, Sassy and Scrumptious.

Chocolate and Guinness two ingredients that were just made to be baked together into a dense fudgy dessert for St. Patrick’s Day!

Every year around this time I always try to make at least one recipe that honors my Irish heritage and my father.  We lost my dad unexpectedly almost 3 years ago now.  The holidays and especially St. Patrick’s Day I think of him often.  He loved to be Irish, even though he was part German too he said that the Irish side was the best!  Last year I baked this Bailey’s Irish Cream Cake  to celebrate St. Patrick’s Day and my dads memory.  This year I am keeping with the Irish liquor paired with chocolate theme with these amazingly dense and fudgy Guinness Stout Brownies.

Now I am not a big beer drinker at all, but the one beer I do like to have every now and then is Guinness.  It is so smooth, velvety  and mixed with pear cider ohh man hold onto your tastebuds because that is one delicious drink!  I know you are probably thinking beer and chocolate, that combo can’t taste good.  My friends this recipe will change your thought process about combing these two delicious ingredients together FOREVER!!

This is a classic brownie recipe resulting in a thick fudgy bite of deliciousness.  If you are a cakey type of brownie person this recipe will certainly make you a convert.  It is very reminiscent of a Texas Sheet cake in consistency, if you have never had a piece of Texas Sheet Cake well then you are missing out BIG time!!!  We’ll leave that for another post! ; )

One tip that I can not stress enough is that you watch that double boiler while melting the chocolate like a hawk!!!!  If the chocolate gets too hot, it burns obviously but it also clumps up like sludge and you will have to start the process all over again.

So go grab your self some Guinness and make these delicious brownies for your St. Patrick’s Day celebrations.

Cheers!

Ingredients:

Brownies

• 1¼ Cup (one bottle) Guinness Stout
• 1 Bag (12 oz) dark chocolate morsels
• 1 and ⅓ sticks butter
• 1 Cup sugar
• 3 Eggs
• 1 teaspoon Vanilla extract
• 1 Cup all-purpose flour
• a pinch of sea salt

Glaze

• 1 Cup Dark chocolate morsels
• 2 Tablespoons butter
• ¼ Cup Guinness stout (will be reserved from the initial batter quantity)

Directions:

Bring Guinness stout to a boil in a small saucepan, whisking to get rid of the foam and reduce the heat once boiling.

Cook Guinness Stout for 10 minutes and then remove from heat. Allow to cool. Reserve ¼ cup stout for using it later in the glaze.

Preheat your oven to 350F.

Line a square 9 inch metal baking pan with parchment paper.

In a double boiler, stir the chocolate morsels and butter until smooth and no lumps remain.

In a separate large bowl, whisk together sugar, eggs and vanilla extract. Gradually add the melted chocolate and ½ cup stout. Once combined, whisk in the flour and salt.

Pour the batter into prepared baking pan.

Bake brownies until surface begins to crack around 40 minutes. Once the brownies are out of the oven, remove them from the pan and allow to cool for at least 20 minutes on a cooling rack.

While the brownies are cooling prepare the glaze by stirring 1 cup chocolate morsels in a medium bowl set over a sauce pan of simmering water until melted and smooth. Add reserved reduced ¼ cup stout and butter; whisk until well combined.

Pour the warm glaze over brownies. Let stand at room temperature until glaze is set, minimum 40 minutes.

Cut into squares using a long knife, cleaning it with a damp paper towel before cutting the next square. This is imperative to get nice clean cuts in the brownies, otherwise you will have crumbly uneven cuts.

Guinness Stout Brownies

 

Save Print

Prep time

40 mins

Cook time

40 mins

Total time

1 hour 20 mins

 

Decadent and fudgy brownies bakes with Guinness stout in the batter.

Author: Jillian

Recipe type: Dessert

Cuisine: Irish

Serves: 20

Ingredients

• Brownies
• 1¼ Cup (one bottle) Guinness Stout
• 1 Bag (12 oz) dark chocolate morsels
• 1 and ⅓ sticks butter
• 1 Cup sugar
• 3 Eggs
• 1 teaspoon Vanilla extract
• 1 Cup all-purpose flour
• a pinch of sea salt
• Glaze
• 1 Cup Dark chocolate morsels
• 2 Tablespoons butter
• ¼ Cup Guinness stout (will be reserved from the initial batter quantity)

Instructions

1. Bring Guinness stout to a boil in a small saucepan, whisking to get rid of the foam and reduce the heat once boiling.
2. Cook Guinness Stout for 10 minutes and then remove from heat. Allow to cool. Reserve ¼ cup stout for using it later in the glaze.
3. Preheat your oven to 350F.
4. Line a square 9 inch metal baking pan with parchment paper.
5. In a double boiler, stir the chocolate morsels and butter until smooth and no lumps remain.
6. In a separate large bowl, whisk together sugar, eggs and vanilla extract. Gradually add the melted chocolate and ½ cup stout. Once combined, whisk in the flour and salt.
7. Pour the batter into prepared baking pan.
8. Bake brownies until surface begins to crack around 40 minutes. Once the brownies are out of the oven, remove them from the pan and allow to cool for at least 20 minutes on a cooling rack.
9. While the brownies are cooling prepare the glaze by stirring 1 cup chocolate morsels in a medium bowl set over a sauce pan of simmering water until melted and smooth. Add reserved reduced ¼ cup stout and butter; whisk until well combined.
10. Pour the warm glaze over brownies. Let stand at room temperature until glaze is set, minimum 40 minutes.
11. Cut into squares using a long non serrated knife, cleaning it with a damp paper towel before cutting the next square. This is imperative to get nice clean cuts in the brownies, otherwise you will have crumbly uneven cuts.

3.5.3226

Adapted from Adore Foods

The post Guinness Stout Brownies appeared first on Simple, Sassy and Scrumptious.

Spring has finally sprung and so has the abundance of fresh fruit in the stores.  My daughter loves blueberries she can literally eat them with every meal.  So of course I bought way too many packages at the store last weekend in the excitement of seeing the large plump berries on sale at my local market.

As I am sure with most of you, we struggle to make sure that we cook with the produce before they start to go bad.  We all know that sad guilt ridden walk from the fridge to the trash to throw away fruit that was once so fresh and tasty that we let slowly go bad.  Here is a little helpful tip when you find yourself with an abundance of blueberries, Freeze them!  Frozen blueberries are amazing!  They are the perfect cool treat on a warm spring day or they are fantastic on granola or oatmeal for a hearty breakfast.

Ok, back to this amazing slaw!  I needed to get creative with the amount of blueberries I had left after freezing.  I could always bake something, true.  After all that is what you would usually think of when using berrys, but lately we have been enjoying the amazing AZ spring weather and BBQ’ing.  Now when we BBQ my go to side is usually a coleslaw, there are so many ways you can dress up a coleslaw from sweet to savory.  So why not craft one up with the fresh blueberries that have overrun our fridge.

I wanted this coleslaw to be simple and not too sweet.  I decided to use greek yogurt instead of mayonnaise to give the sauce a bit if a zing.  Plus it adds a little protein boost to the slaw!

Enjoy!

Ingredients:

• 6 ounces Red cabbage shredded
• 6 ounces green cabbage shredded
• 3 ounces broccoli slaw mix
• 2 T Honey
• ¼ Cup Apple Cider vinegar
• 1 tsp Orange Zest
• ¼ Cup sliced almonds
• ½ Cup Plain Greek Yogurt
• 1 Cup Fresh Blueberries

Directions:

In a large bowl combine the cabbages, broccoli slaw mix and almonds.

In a separate bowl whisk together the honey, apple cider vinegar, orange zest and plain Greek yogurt.

Combine the slaw mix with the dressing.  Gently fold in the blueberries until completely combined.

Serve at room temperature or chilled.

Fresh Blueberry Coleslaw

 

Save Print

Prep time

10 mins

Total time

10 mins

 

Crisp and fresh coleslaw with sweet blueberries and honey yogurt dressing.

Author: Jillian

Recipe type: Side Dish

Cuisine: American

Serves: 6 cups

Ingredients

• 6 ounces Red cabbage shredded
• 6 ounces green cabbage shredded
• 3 ounces broccoli slaw mix
• 2 T Honey
• ¼ Cup Apple Cider vinegar
• 1 tsp Orange Zest
• ¼ Cup sliced almonds
• ½ Cup Plain Greek Yogurt
• 1 Cup Fresh Blueberries

Instructions

1. In a large bowl combine the cabbages, broccoli slaw mix and almonds.
2. In a separate bowl whisk together the honey, apple cider vinegar, orange zest and plain Greek yogurt.
3. Combine the slaw mix with the dressing. Gently fold in the blueberries until completely combined.
4. Serve at room temperature or chilled.

3.5.3226

The post Fresh Blueberry Coleslaw appeared first on Simple, Sassy and Scrumptious.