Flavored Sugar

I LOVE TEA!!

I make a cup every morning and it starts me off on my day. I decided to make some flavored sugar to add to my hot tea, iced tea and for some baking recipes.

Things you'll need:
- 12oz mason jars
- Sugar (I used Splenda)
- Large Orange (grated)
- Small Lemon (grated)
- 2T lavender
- Vanilla Bean


Vanilla Sugar- I did one mason jar with a vanilla bean. You need to cut the bean lengthwise and clean out the "goop" inside and put it in the jar, then bury the bean in the sugar. Let this absorb for about 2 weeks or longer and than remove the bean. The sugar will turn a light tan color.

Orange Vanilla- In a mason jar I added half the grated orange and a vanilla bean (follow instructions from above).  Remove bean and you can strain out the rind and than replace back into the mason jar. My hubby says this one is his favorite and tastes like and creamsicle.

Citrus Sugar- In a mason jar I added half the dried grated rind from the orange and all the rind from the lemon. With the lid on, shake the sugar up. Allow this absorb for 1 week or longer.  You can keep the rind in or strain it out and than put the sugar back in the mason jar.

Lavender Sugar - Grind up 2 tablespoons of lavender flowers and add into sugar. Now I LOVE lavender, so you might want to try one tablespoon and give it a few days and see you if you need to add more in.  The sugar absorbs the flavor within a week.


NOTE: When using citrus, you need to make sure the rinds are dry, otherwise your sugar will absorb the moisture and make it hard.

Yogurt Popsicles

The Wee one wanted some ice cream and well, popsicle's are always the way to go when it's summer time. After looking at the nutrition facts I was shocked to see that per popsicle was 250 or 340 calories per bar. EEKS!!

Well easily solution, we made yogurt pops instead. The boys picked the Yoplait and I did the Greek yogurt. The Yoplait is 90 calories a carton and it made two pops.


Here's how I made mine:

Chobani Vanilla - I mixed 1 cup with 2 tablespoons of Nutella and it was delicious.
Chobani Coffee - I added mini chocolate chips to the bottom of the mold. (view picture)
Coconut Yogurt - I toasted coconut and put it in the middle and bottom of the mold.

Easy for the kids to make and easy clean up.  ENJOY!!!

 

3 ingredient pumpkin chocolate chip cookies

These are yummy and easy cookies to make. They are ingredients we usually have on hand in our pantry and can make in a hurry. 

In fact they are sooooo easy to make our 12 year old made them. Of course we are still working on the portion side, but baby steps.  lol 

Things you need:

- Spice box cake mix

- 15oz can of pumpkin pure

- 1/2 cup mini chocolate chips

*milk

Easy instructions-

Preheat over to 350 - Mix cake mix and pumpkin pure together in a bowl. (The folding technique comes in handy here) - Once mixed & you can no longer see the powder mix add in the chips and stir - Put into mini muffin pans and bake for 15 minutes - Cool in pan for 5 minutes than transfer to cooling rack. 

NOTES- If you want more of a moist cookie, add in 1 - 2 tablespoons milk. 

We've done both ways and I really can't tell a difference but maybe try a tray with milk and one with out.  See if you can tell. 

Egg free Cookie dough truffles

Yep, you read right. I said egg free and you wouldn't be able to tell.

Ingredients:
1/2 cup butter
3/4 cup brown sugar
1 t mexican vanilla
2 1/2 cups flour
1 14oz can sweetened condensed milk
3/4 cups mini chocolate chips
1 12oz bag chocolate chips
2T coconut oil

Cream together brown sugar & butter until well combined - Add the vanilla & mix – Then alternately add in the sweetened condensed milk & the flour, mix till combined - Add the mini chocolate chips - Chill the dough for at least 1 hour.

Using a cookie scoop, scoop the dough & roll each scoop into a ball & place on a lined cookie sheet – Once all the dough has been used, freeze for another hour.

In a microwave safe bowl, combine the chocolate & the coconut oil – Placing frozen dough on skewer, dip into the melted chocolate –Spin it around to make sure it’s fully covered & use a fork to life off the stick and lay on the sheet – Store in fridge.

 

Caramel salted chocolate cupcakes

Thank god fall is finally here. I love Starbucks Pumpkin spice latte & their Caramel salted cupcakes. While I personally don't think pumpkin cupcakes sound that good, I thought the salted caramel did.

These were very moist, they have a great balance of caramel, chocolate and bit of salt.

Ingredients:
¾ cup sour cream
4 eggs
½ cup water
½ cup oil
Box of devils food chocolate cake mix
1 small box instant chocolate pudding

Filling:
16oz Marzetti (halved)

Buttercream-3 1/4 cup confectioners’ sugar
1 cup butter, softened
Marzetti caramel (remaining caramel)
1 T Sea Salt

Preheat the oven to 350 - Beat the sour cream, eggs, water, & oil together in a large bowl until mixed - Add cake mix & pudding mix - Place batter in cupcake cups - Bake for 20 minutes -When the cupcakes are done, allow them to cool - Remove center part and fill with caramel- Add the top of the removed piece of core cake on top of caramel.

For the frosting-
Beat the butter until it’s creamy - On low speed; add the powdered sugar until well blended - Add the caramel - Turn mixer on high until blended – Load into a pastry bag & pipe on to cooled cupcakes

Melt 1/2 a cup of chocolate chips in a microwave - Spread out melted chocolate on wax or foil sheet - Freeze for 10 minutes - Remove from freezer and break into pieces - Sprinkle a few pieces of salt on the cupcakes and top off with broken chocolate piece.