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Breakfast and Brunch

Treat yourself to my simple and delicious Red Tart Cherry Toasted Macaroon Oatmeal!

Red Tart Cherry Toasted Macaroon Oatmeal

I am thrilled to be teaming up with Smucker’s® Pairings today! Simple and delicious way to enjoy Smucker’s fruitfully delicious combinations.  Smuckers has the best fruit spreads around.  So many flavors to choose from and so many combinations to enjoy!

Today I am sharing my Red Tart Cherry Toasted Macaroon Oatmeal.  I’ve paired Smucker’s Orchard’s Finest Michigan Red Tart Cherry Preserves with some quick oatmeal, almond milk and a touch of brown sugar.  We went nuts for this oatmeal that’s great for breakfast or brunch.  I love that from start to finish it only takes about 15 minutes to prepare.

Enjoy!


Red Tart Cherry Toasted Macaroon Oatmeal

LOVE this Michigan Red Tart Cherry Preserves.  So many fun options to pair with it.  I also love pairing it with baked brie and crackers.  To die for!  Be sure to check out Smucker’s website for dozens of other pairing ideas.

Red Tart Cherry Toasted Macaroon Oatmeal

The toasted coconut adds such a great texture to your oatmeal.  Pour some shredded coconut into a large skillet over medium high heat.  After about 2 minutes, stir and toast all sides until golden and beautiful.  So good!

Red Tart Cherry Toasted Macaroon Oatmeal

Use a spoon and swirl your Red Tart Cherry Preserves over your warm oatmeal.  Talk about a treat!  Healthy and delicious.  Enjoy!

Red Tart Cherry Toasted Macaroon Oatmeal

Red Tart Cherry Toasted Macaroon Oatmeal

Red Tart Cherry Toasted Macaroon OatmealPrep time: 10 min | Cook time: 5 min | Total time: 15 min

Ingredients

  • 1/2 cup unsweetened shredded coconut
  • 1 cup dry quick oats
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons light brown sugar, packed
  • 1/4 teaspoon kosher salt
  • 1/2 cup Orchard’s Finest Michigan Red Tart Cherry Preserves

Directions

  1. Preheat a medium skillet over medium heat. Add coconut; cook and stir for for 5 minutes or until toasted. Remove from heat and set aside.
  2. Cook oats according to package directions. Once cooked, return to a simmer and stir in almond milk, brown sugar and salt. Stir to combine. Divide oatmeal into 4 serving bowls. Swirl in 1 tablespoon Red Tart Cherry Preserves and top with pinches of toasted Coconut.

Makes 4 Servings

This is a sponsored post for Smucker’s however thoughts and opinions are my own.


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Appetizers and Sides

My Parmesan Rosemary Brussels Sprouts and Bacon Pizza is a family favorite. Enjoy!

Parmesan Rosemary Brussels Sprouts and Bacon Pizza

It’s always a pleasure working with Land O’Lakes to bring you my newest recipe.  This one deserves a standing ovation.  This pizza has got all of my favorite ingredients that makes the house smell like a dream.  Roasted Brussels Sprouts and crispy bacon lay on top of my homemade creamy Parmesan Rosemary sauce.  You don’t want to miss this one!

I am so excited about the Land O’Lakes called Pin a Meal, Give a Meal Campaign.  This program is amazing, for every Land O’Lakes recipe that is pinned or re-pinned between March 28 and May 1st, 2014, the Land O’Lakes Foundation will donate $1 to Feeding America.

Be sure to help us reach our goal to donate 2.7 million meals.  You can pin my signature recipe, Parmesan Rosemary Brussels Sprouts and Bacon Pizza to contribute 9 meals to Feeding America.

You can pin more recipes from Land O’Lakes to contribute even more meals.  Pin to give more than just a meal. When you help feed a family, you’re helping families live full and active lives and make a better future for themselves.

See the Pin a Meal, Give a Meal Pinterest Board HERE.

Hashtag: #giveameal

Let’s take a look at how to make my pizza!

Parmesan Rosemary Brussels Sprouts and Bacon Pizza-2

You’ll start by halving your brussels sprouts, drizzling with olive oil and seasoning with salt and pepper.  Bake until roasted and beautiful!

Parmesan Rosemary Brussels Sprouts and Bacon Pizza-9

Perfect!  Set those aside for a few minutes while you make the sauce.

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For the sauce you’ll need Land O’Lakes Spreadable Butter with Canola Oil, flour, salt, pepper, milk and Parmesan cheese.

Parmesan Rosemary Brussels Sprouts and Bacon Pizza-5

Melt your butter into a small saucepan then whisk in the flour, salt and pepper.

Sauce

Whisk in your milk, Parmesan cheese and chopped rosemary leaves.

Parmesan Rosemary Brussels Sprouts and Bacon Pizza-11

Ahhh, perfect.

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Press your pizza dough onto a pizza pan that’s been sprayed with cooking spray.

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Spread your creamy sauce over the dough.

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Top evenly with your roasted brussels sprouts.

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Crumbled bacon!

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Sprinkle with shredded mozzarella cheese.

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Lovely!

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Top with a sprig of fresh Rosemary if desired before baking.  Bake for about 20 minutes, or until baked through.

Parmesan Rosemary Brussels Sprouts and Bacon Pizza

Cheesy and perfect.  Enjoy!

Parmesan Rosemary Brussels Sprouts and Bacon Pizza-25t

Pax was eager for the photo shoot to be over so he could dig in, lol!

Parmesan Rosemary Brussels Sprouts and Bacon Pizza

Parmesan, Rosemary Brussels Sprouts and Bacon Pizza

Parmesan Rosemary Brussels Sprouts and Bacon PizzaPrep time: 30 min | Cook time: 20 min | Total time: 50 min

Ingredients

  • 15 brussels sprouts, halved
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound Refrigerated Pizza Dough, my Honey Whole Wheat Pizza Dough works great
  • 10 strips cooked, crumbled bacon
  • 1 cup shredded mozzarella cheese

Creamy Parmesan Rosemary Sauce

  • 2 tablespoons Land O’Lakes Spreadable Butter with Canola Oil
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup milk
  • 3 tablespoons shredded Parmesan Cheese
  • 1/2 teaspoon fresh rosemary leaves, finely chopped

Directions

  1. Preheat oven to 375 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
  2. Place brussels sprouts onto prepared baking sheet and drizzle lightly with olive oil then season with salt and pepper. Cook for 25 minutes, until golden brown and tender. Remove from oven. Press pizza dough onto a pizza pan lightly sprayed with cooking spray. Press into about a 12 inch round.
  3. To prepare sauce, place butter into a small saucepan over medium heat. When melted whisk in flour, salt and pepper. Whisk in milk until thickened and hot. Whisk in Parmesan cheese, stirring until melted. Stir in rosemary leaves then pour onto pizza dough, spreading to 1/2 inch from edges. Place roasted brussels sprouts evenly over sauce then top with cooked bacon pieces. Top with shredded cheese and bake for about 20 minutes, until crust is cooked through and cheese is melted. Let cool for 5 minutes before cutting into slices.

Makes 8 Servings

$1 helps provide 9 meals* secured by Feeding America® on behalf of local member food banks. The Land O’Lakes Foundation guarantees a minimum of 2.7 million meals* (monetary equivalent of $300,000.00) to Feeding America and member food banks from March 28 through May 31, 2014.

Disclosure: Picky Palate has partnered with Land O’Lakes for an exclusive endorsement of
Land O Lakes® Butter for the Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.


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What is your meal time like at your house?  Calm and cool or pure chaos?

I am positive that it looks different for every family.  For some, it happens on a regular basis and for some, they are lucky if they sit together for meals at all.

We definitely fall somewhere in the middle.  I’ve always known that family meal time is important.  My family wasn’t perfect at sitting down together growing up, but I have good memories of the times we did.  I have a wonderful French grandmother who made meal time so much fun growing up.  She was exuberant and had such a love for food that it rubbed off on everyone enjoying a meal with her.  No one ever went hungry at her house.  In fact, you were so full you could hardly move :)

What is it that keeps us from sitting down together? ……busy with the kids, school, homework, sports, other activities and everyday life.  We are all guilty of it!

The struggles we face are trying to get everyone to sit down together at the same time.  Between sports and homework I have yet to find a time that sticks.  I think being flexible from day to day will help.  I also want to work on having my boys help set up the table and help with the clean up.  Some extra bonding time is always good right?

I am making a goal this year to be better at making meal time a priority.  I know how important it is and that’s a good enough reason for me!  I want my kids to remember the times we sit and talk together during the week and not being so busy that it never happened.

Family Dinner Time

Currently, our family meal time is very simple and I mean simple.  The picture above was actually  me “trying” lol!  I put some rosemary sprigs from our bush outside in a vase and set the table a little nicer than usual.  The boys said, “Wow Mom, what’s the occasion?”  If I’m being honest, I’ve got no problem using paper products.  We actually use plastic cups from Costco on a regular basis.  This is what works for us.  I think we all need to be ok if things are not always perfect.  I want to focus more on the connections and conversations we have at the table than what type of placemats I have.

Some of the things that we do well are definitely having home cooked meals on a fairly regular basis.  Since I write a food blog, that one is pretty easy, there’s always food around :)  I also love the conversations we have at the table.  Aside from our daily conversations and discussions about school, as often as we remember, we like to ask the boys “What’s one thing you did today that helped someone or what’s one thing you can do tomorrow to help someone?”  This way, if the boys didn’t help anyone, they can think about what they can do the next day.

Dr. William Doherty, who I had the pleasure of meeting at Barilla, has studied the importance of family dinner time for years and brought up a good discussion that having the kids help clean up was very important.  I was happy to hear this!  He also brought up really good points that having regular family dinner helps your kids do better in school, improves behavior and provides a safe home feeling.  I am thrilled to be partnering with Barilla and Share The Table Family Project.  I love that Barilla promotes and supports families to share more meaningful meals together.  This is so important to my family as well.

I love that Barilla is helping support those in need with this program as well.  For every post using #ShareTheTable, Barilla will help provide the monetary equivalent of tem meals to Feeding America, up to one million meals!

Family Dinner Time

This is exactly how our table looks.  Messy and happy, lol!  Our 18 month old loves to throw is food and make a giant mess.  We all sit together and get a good laugh watching Pax eat.

I am excited to make family meal time an even bigger priority this year.  I think letting go of having to do things perfect will be a good step for me.  As long as we are all together and enjoying our meal is good enough :)  We will also have “family clean up” time as Dr. William Doherty has recommended.  Yay!

What are your struggles with family meal time?  Do you have any successes to share with the rest of us?  Would love to hear it!

Be sure to help raise money for Feeding America by posting #ShareTheTable on your social media pages!

Share The Table

Disclosure:  This is a sponsored post on behalf of Barilla, however, my opinions are entirely my own and I have not been paid to publish positive sentiments towards Barilla or their products.


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Desserts

My White Chocolate Lemon Poppyseed Blondies are perfect for Spring Time entertaining!

White Chocolate Lemon Poppyseed Blondies

Lemon poppyseed is one of my favorite combinations.  Seems to always be a sweet and delicious cake of some sort.  I decided to turn that combination into one delicious blondie if I might say so myself.  It’s dense, chewy and lemon poppyseed delicious.

Dust with a little powdered sugar and you’ve got yourself a beautiful dessert to serve to family and friends.

Enjoy!


White Chocolate Lemon Poppyseed Blondies-2

It’s always a pleasure teaming up with Gold Medal Flour.  I’ve used their flour for years and years.  Nothing better!  You should be able to find lemon curd in the jam section of your grocery store.  For those of you with Trader Joe’s, you can get it there too.  Other than that, pretty standard pantry and refrigerator items.

White Chocolate Lemon Poppyseed Blondies-1

Start by adding your white chips to some hot melted butter.

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Let it sit for a minute or so then give a little stir.

White Chocolate Lemon Poppyseed Blondies-4

Add your flour, sugar, baking powder and salt.

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2 lovely eggs.

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Poppyseeds please.

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Lemon curd and more white chips :)

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Give a nice stir to combine.

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Transfer to a parchment lined square baking dish.

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Spread evenly to corners then time to bake until golden and baked through!

White Chocolate Lemon Poppyseed Blondies

Let your bars cool completely then cut into squares.  Dust with a little powdered sugar and voila!  Gorgeous and delicious treats.  Enjoy!

White Chocolate Lemon Poppyseed Blondies

White Chocolate Lemon Poppyseed Blondies

White Chocolate Lemon Poppyseed BlondiesPrep time: 10 min | Cook time: 30 min | Total time: 40 min

Ingredients

  • 4 tablespoons unsalted butter
  • 3/4 cup white chocolate chips
  • 1 cup all-purpose Gold Medal Flour
  • 1/2 cup granulated sugar
  • 1/2 cup white chocolate chips
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/4 cup prepared lemon curd
  • 2 tablespoons poppyseeds

Directions

  1. Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with parchment paper.
  2. Place butter into a microwave safe bowl and microwave for 30-45 seconds until butter is melted and hot. Add 3/4 cup white chips and let sit for 1 minute. Stir until smooth, if needed place back in microwave for an additional 15-30 seconds to melt through.
  3. Place flour, sugar, chips, baking powder and salt into mixing bowl with melted chocolate. Stir to combine. Stir in eggs and lemon curd and poppyseeds. Stir until well combined. Transfer to prepared baking dish, spreading evenly. Bake for 30-35 minutes, until cooked through. Let cool completely then cut into squares. Serve warm, room temperature or chilled.

Makes 12 Servings

This is a sponsored post for Gold Medal Flour however thoughts and opinions are my own.


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Dinner

This is a Sponsored post written by me on behalf of Sabra Dipping Co, LLC. for SocialSpark. All opinions are 100% mine.

Loaded Turkey and Hummus Mediterranean Panini

What a treat partnering with Sabra Hummus today.  If there’s one thing that will always be in our refrigerator, it’s Sabra Hummus.  My boys  break it out everyday after school with sliced carrots and crackers.  Such a great snack.  Make sure you Like Sabra on Facebook too!

I developed a toasted panini that’s about to knock your tastebuds off.  Loaded with my favorite Mediterranean ingredients, this is a sure winner!

Enjoy :)

Loaded Turkey and Hummus Mediterranean Panini-2

To star, butter the outsides of the bread and spread Sabra Hummus on the inside like so.

Loaded Turkey and Hummus Mediterranean Panini-3

Top with thin slices of turkey breast.

Loaded Turkey and Hummus Mediterranean Panini-4

Slices of provolone cheese up next.

Loaded Turkey and Hummus Mediterranean Panini-5

Cucumber slices.

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Roasted red peppers :)

Loaded Turkey and Hummus Mediterranean Panini-7

Kalamata olive slices and Feta cheese.

Loaded Turkey and Hummus Mediterranean Panini-8

 Last but not least some thinly sliced red onion.

Loaded Turkey and Hummus Mediterranean Panini-9

Close sandwich with another hummus spread slice of bread on top.

Loaded Turkey and Hummus Mediterranean Panini-10

Butter sides up and you are ready to grill!

Loaded Turkey and Hummus Mediterranean Panini-11

Use an indoor grill pan or panini press and wait patiently :)

Loaded Turkey and Hummus Mediterranean Panini-12

Buttery, toasty and perfect.

Loaded Turkey and Hummus Mediterranean Panini

Cut your sandwich in half and serve.

Loaded Turkey and Hummus Mediterranean Panini

Loaded Turkey and Hummus Mediterranean Panini

Loaded Turkey and Hummus Mediterranean PaniniPrep time: 10 min | Cook time: 10 min | Total time: 20 min

Ingredients

  • 1 stick softened unsalted butter
  • 4 slices sourdough bread
  • 6 tablespoons Sabra Classic Hummus
  • 1/2 pound thinly sliced turkey breast
  • 4 slices provolone cheese
  • 12 thinly sliced cucumber
  • 1 cup sliced roasted red peppers
  • 1/4 cup sliced kalamata olives, pitted
  • 1/4 cup crumbled Feta Cheese
  • 8 thinly sliced red onion rings

Directions

  1. Preheat grill pan or panini maker to medium heat. Spread butter on 1 side of 4 pieces of bread. On other side, spread a thin layer of hummus of each piece of bread. Place hummus spread sides up and layer on two of the four pieces of bread with slices of turkey, 2 slices of provolone,6 slices of cucumber, 1/2 cup roasted red pepper, 2 tablespoons feta cheese and 4 slices of red onions. Close with top pieces of bread with butter sides facing up.
  2. Place sandwich carefully into the hot grill pan buttered side down. Grill for about 3-5 minutes, until toasted and grilled on the bottom. Flip and grill for an additional 3-5 minutes. Place a heavy skillet bottom on top of sandwich to help press sandwich. Once grilled, remove and continue with second sandwich.
  3. Cut each sandwich in half and serve warm.

Makes 4 half sandwiches

Visit Sponsor's Site


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Breakfast and Brunch

Treat yourself to my Cheesy Green Chili and Bacon Buttermilk Biscuits this week! Buttery and full of great flavors.

Cheesy Green Chile and Bacon Buttermilk Biscuits

I’m thrilled to be partnering with Land O Lakes® Butter today!  You know by now that butter is one of my very favorite ingredients :)  I’ve developed a buttermilk biscuit that is packed with my favorite ingredients.

Kitchen Conversations brings together a really great group of food bloggers including myself, my pal Ree from The Pioneer Woman, Maria from Two Peas and Their Pod, Bridget from Bake at 350, Sommer from A Spicy Perspective, Brenda from A Farmgirls Dabbles, Julie from The Little Kitchen, Joanne from Fifteen Spatulas, and Jessica from The Novice Chef. Look for more recipes from this fun group all year long!

For my first recipe with Land O Lakes®, I’ve developed a buttermilk biscuit that is packed with my favorite ingredients. They are loaded with cheddar cheese, diced green chiles and BACON! Talk about my dream biscuit. These babies are best eaten warm with a nice spread of butter.

Let’s take a look at how to make these biscuits.

Cheesy Green Chile and Bacon Buttermilk Biscuits-4

Here’s an idea of the ingredients you’ll be using.  Land O Lakes® Unsalted Sweet Butter and Land O Lakes® Spreadable Butter with Canola Oil are the stars of the show.  See recipe below for all of the details.

Cheesy Green Chile and Bacon Buttermilk Biscuits-5

Start by whisking buttermilk into melted butter.  Set aside for just a moment.

Cheesy Green Chile and Bacon Buttermilk Biscuits-6

Next, you’ll add your flour to a large mixing bowl.

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Add the baking soda, salt and garlic salt next.

Cheesy Green Chile and Bacon Buttermilk Biscuits-8

Gently fold in the buttermilk/butter mixture to your dry ingredients.

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Add your cheddar cheese!

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Your crumbled bacon goes in next.

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Last but not least some diced green chiles.

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Give it one last gentle mix and get ready to transfer to your baking sheet.

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I used a large ice cream scoop to place the dough onto my baking sheet.  It’s equal to about 1/3 cup.  Anything works, even a spoon.

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I pressed each little mound of dough flat like this and shaped into a thick round.  Time to bake!

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Biscuit heaven!

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I mixed some Land O Lakes® Spreadable Butter with Canola Oil and some of the diced green chiles for spreading onto biscuits…..so good!

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While the biscuits are still hot, brush some of the green chile butter over tops.

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Happy happy biscuits.

Cheesy Green Chile and Bacon Buttermilk Biscuits

I love how quick to prepare these biscuits are.  Only about 10 minutes of prep time and they are in the oven.  Can’t beat that!

Cheesy Green Chile and Bacon Buttermilk Biscuits

They are great for breakfast, tempting for lunch and a must for dinner.

Cheesy Green Chile and Bacon Buttermilk Biscuits

Be sure to split open and try the green chile butter inside.  Enjoy!

Cheesy Green Chile and Bacon Buttermilk Biscuits

Cheesy Green Chile and Bacon Buttermilk Biscuits

Cheesy Green Chile and Bacon Buttermilk BiscuitsPrep time: 10 min | Cook time: 12 min | Total time: 22 min Ingredients

  • 6 tablespoons Land O’Lakes® Unsalted Butter
  • 3/4 cup buttermilk
  • 1 3/4 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon garlic salt
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons mild diced green chiles
  • 1/2 cup cooked, crumbled bacon pieces
  • 1/4 cup Land O Lakes® Butter with Canola Oil, plus more for spreading
  • 2 tablespoons milk diced green chiles

Directions

  1. Preheat oven to 450 degrees F. and line a baking sheet with a silpat liner or parchment paper.
  2. Place butter in a medium heat proof mixing bowl and microwave until melted, about 60 seconds. Slowly whisk in buttermilk to combine.
  3. Place flour, baking powder, salt and garlic salt into a large mixing bowl. Stir to combine then slowly fold in butter/buttermilk until just combined. Fold in cheese, bacon pieces and green chiles to combine as well.
  4. With a large cookie scoop or 1/3 measuring cup, place biscuit dough onto your prepared baking sheet at least 1 inch apart. Bake for 10-12 minutes until puffed and cooked through. Remove and let cool for 5 minutes before handling.
  5. Place Land O Lakes Spreadable Butter with Canola Oil and green chiles into a medium mixing bowl. Stir until well combined then use for spreading on insides of warm split rolls.

Makes 10 Servings

More Land O Lakes® Recipes from my friends!

Jessica’s Rosemary Hasselback Potatoes

Julie’s Grilled Flank Steak with Chimichurri Butter

Sommer’s Savory Waffle Sandwiches

Maria’s Lemon Chia Seed Pancakes with Roasted Strawberries

Brenda’s Roasted Mexican Cauliflower with Pepitas

Bridget’s Chocolate Baguette Sandwiches with Orange and Sea Salt

Joanne’s Chicken and Brie Grilled Cheese

 

Disclosure: Picky Palate has partnered with Land O Lakes for an exclusive endorsement of 
Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O Lakes.


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Desserts

These touch of cinnamon and carrot cake infused muffins are a healthier choice for the family.

Cinnamon Carrot Cake Muffins

So excited to share my Cinnamon Carrot Cake Muffins with you today!  I’ve partnered with Green Giant® and their new Veggie Blend -Ins™.  They are little pouches of 100% pureed vegetables to use for your favorite recipes.  There is carrot, butternut squash and spinach.  You can find them available on Amazon HERE.  It’s definitely not easy to fit in all of the fruits and vegetables we need everyday and this is such a fun way to add more vegetables to our diets!  GG Veggie Blend-Ins FP Logo_alt

My boys are usually less than thrilled to eat their vegetables.  It’s definitely a daily struggle if they are not fans of the vegetables we are having for dinner.  We are always looking for new ways to incorporate more vegetables, and lately we’ve been starting the day with fruit smoothies–with Cullen (my husband) trying to sneak in vegetables with the fruit.

So, Cullen and I were eager to see what the boys thought of our healthier carrot muffins.  They came home from school and were excited to see the muffins on the counter.  They both grabbed one and loved it!! Even after we told them what was in them :)  Yes, there was an “Oh really” comment, but it didn’t stop them from wanting seconds.  The Veggie Blend-Ins pouches could not be more simple to use.  I’m already planning what I want to add them in next….and of course, our morning smoothie is a shoe-in to receive a pouch of love.

Green Giant® VeggieBlend-Ins™ have partnered with Jessica Seinfield to launch the 100% vegetable purees.  In her book, Deceptively Delicious, she writes about  making her family’s favorite meals better for them by adding homemade vegetable purees.  LOVE this idea of having the pouches ready to go.

I chose to use the pureed carrot pouch for my muffins.   Such a simple and healthier muffin perfect for after school snacking.

prep

Grab your favorite mixing bowl and start adding your wet ingredients along with granulated sugar.

Carrot puree

Add your Green Giant Veggie Blend-Ins™ Carrot pouch.

Dry ingredients

Add your dry ingredients next!

spices

Ground cinnamon and ginger for just the right spices.

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Perfect!  Ready for a good mix.

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I like to use a medium sized cookie scoop to fill the cupcake liners.   A spoon works fine too.

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Fill em’ up, about 3/4 full.

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I sprinkled the tops with cinnamon and turbinado sugar.

Cinnamon Carrot Cake Muffins

Bake for 20-25 minutes until a toothpick comes clean from the center.  Let cool and enjoy!

Cinnamon Carrot Cake Muffins

Cinnamon Carrot Cake Muffins

Cinnamon Carrot Cake MuffinsPrep time: 10 min | Cook time: 25 min | Total time: 35 min

Ingredients

  • 1/4 cup raw virgin coconut oil (extra virgin is the same as virgin)
  • 2 large eggs
  • 1 Green Giant® Veggie Blend-Ins™ carrot pouch
  • 1 cup plain greek yogurt
  • 2/3 cup granulated sugar
  • 1 cup grated carrots
  • 1 3/4 cup white whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 tablespoon turbinado sugar for sprinkling tops of muffins

Directions

  1. Preheat oven to 350 degrees F. and line 16 cupcake cups from a cupcake pan with foil or paper liners (I used foil liners).
  2. Place eggs, Green Giant® Veggie Blend-Ins™ carrot pouch, greek yogurt, sugar and grated carrots into a large mixing bowl.  Heat coconut oil in the microwave to soften to liquid or near liquid and place into mixing bowl being careful not to allow the coconut to harden.  Mix to combine.  Add flour, cinnamon, ginger, salt, baking soda and baking powder, stirring to combine.
  3. Fill each liner 3/4 full with batter. Sprinkle tops with cinnamon and turbinado sugar if desired. Bake for 20-25 minutes or until toothpick comes clean from center. Remove and let cool.  Serve warm or at room temperature.

Makes 16 Servings

This is a sponsored post for Green Giant Veggie Blend-Ins however thoughts and opinions are my own.


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Appetizers and Sides

Hazelnut Chocolate S’mores Orange Milkshake and Peachy Chicken, Arugula and Gorgonzola Bites for you today!

Hazelnut Chocolate S'mores Orange Milkshake 1

I am thrilled to be working with Smucker’s ® Pairings this year! Simple and delicious way to enjoy Smucker’s fruitfully delicious combinations.  Smuckers has the best fruit spreads around.  So many flavors to choose from and so many combinations to enjoy!

Today I am sharing my Hazelnut Chocolate S’mores Orange Milkshake.  I have paired Smucker’s Sweet Orange Marmelade with vanilla ice cream, hazelnut spread, marshmallow fluff and graham crackers.  Talk about the best milkshake ever!  My family went nuts for this recipe and it truly could not be more simple to prepare.

When deciding on your pairings, think about your favorite ingredients you like to use on a regular basis.  Have fun getting creative with different ingredients.  Cheese and nuts are more great pairings for your Smucker’s fruit spreads.  Have fun!

Hazelnut Chocolate S'mores Orange Milkshake 2

Hazelnut Chocolate S’mores Orange Milkshake

Hazelnut Chocolate S'mores Orange Milkshake 1Prep time: 10 min | Cook time: 0 min | Total time: 10 min

Ingredients

  • 4 cups Good quality vanilla ice cream
  • 1 1/2 cups milk
  • 2 full graham crackers
  • 1/2 cup marshmallow fluff
  • 1/4 cup Jif ® Hazelnut Chocolate Spread
  • 1/4 cup Smucker’s Sweet Orange Marmelade

Directions

  1. Place ice cream and milk into blender. Add marshmallow fluff, graham crackers, hazelnut spread and Smucker’s Sweet Orange Marmelade. Blend until combined then pour into glasses and serve.

Makes 4 Servings

Peachy Chicken, Arugula and Gorgonzola Bites 1

 

I wanted to also share a savory Smucker’s Pairing with you today!  My Peachy Chicken, Arugula and Gorgonzola Bites make the perfect appetizer for any party.

I paired Orchard’s Finest Finest ® Coastal Valley Peach Apricot Preserves with some of my favorite salad ingredients, arugula, chicken and gorgonzola.  I love that this pairing has minimal ingredients, takes about 10 minutes to prepare and has those amazing sweet and salty flavors going on.  Your guests will love these one bite appetizers full of flavor.

To save some time in the kitchen, try using canned chicken.  It is simple to shred and allows you to get this dish on the table in no time.

Be sure to check out Smucker’s website for dozens of other pairing ideas.  I love the idea of having the whole family in the kitchen making their own pairings.  Have a nice selection of fruit spreads with a variety of pairing options.  Have everyone make their own recipe to share.

Peachy Chicken, Arugula and Gorgonzola Bites 2

Peachy Chicken, Arugula and Gorgonzola Bites

Prep time: 15 min | Cook time: 0 min | Total time: 15 min

Ingredients

  • 1 box thin wheat crackers (1 inch squares) such as Wheat Thins
  • 1 cup fresh arugula leaves
  • 1/4 cup Orchard’s Finest Coastal Valley Peach Apricot Preserves
  • 1 cup finely shredded cooked chicken
  • 1/2 cup crumbled Gorgonzola

Directions

  1. Arrange crackers onto a serving plate. Spread a very thin layer of Orchard’s Finest Coastal Valley Peach Apricot Preserves over each cracker. Top with an arugula leaf.
  2. In a medium bowl, combine preserves and chicken until combined. Place about a tablespoon of chicken mixture on top of each cracker and top with crumbled Gorgonzola. Serve room temperature or chilled.

Makes 20-24 Servings

This is a sponsored post for Smuckers, however thoughts and opinions are my own.


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Desserts

My Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Dough Frosting are the perfect cupcake to celebrate any day of the week!

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting by Picky Palate

I have no words to describe my newest cupcake.  They are all of my favorite things rolled into one amazing cupcake.

Double chocolate, soft perfect cupcake with a giant mound of egg-less peanut butter cookie dough frosting with toffee chips throughout.  I’m in heaven!

These would make the perfect Valentine’s Day treat for your sweetie pie if I might say so myself.

Hope you enjoy!

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-1

Here’s your line-up of ingredients for your cupcakes.  Simple pantry ingredients you are likely to have on hand.

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-14

It’s always a pleasure teaming up with Gold Medal Flour.  Always a must in my kitchen!

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-8

You’ll just need one bowl for the cupcakes.  Could not be more simple.

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-9

Fill your cupcake liners 3/4 full with the batter.  I recommend using foil liners.  These paper liners are not my favorite.  I find that when I use some paper liners, I have to use 2 liners per cupcake and sometimes it’s hard to peel them off of the cupcake.

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-10t

I cannot tell you how fun it is to be back with my family in Arizona.  My mom and dad come over every week to visit then my mom and I always get baking in the kitchen together.  Love it!  Oh, disregard the Oreos I am holding.  I changed my mind about them last minute and they did not make the final cut. :)

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-11

Here’s the frosting ingredients.  Pretend like the Oreos are not there.  I didn’t end up using them :)

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting-18

Peanut Butter Toffee Chip Cookie Dough Frosting.  Gulp!!

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting

I used a big cookie scoop/ice cream scoop for the frosting.  Kind of love how that looks!

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting

I drizzled the cupcakes with a warm chocolate ganache because you can never have too much chocolate!  Enjoy!

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting

More Cakes and Cupcakes
Another Picky Palate cookie dough cupcake from 2012.
A recent Picky Palate chocolate and pumpkin cupcake from 2013.

HOMEMADE CHOCOLATE CUPCAKES WITH PEANUT BUTTER TOFFEE CHIP COOKIE DOUGH FROSTING

Homemade Chocolate Cupcakes with Peanut Butter Toffee Chip Cookie Dough Frosting by Picky PalatePrep time: 10 min | Cook time: 20 min | Total time: 30 min

Ingredients

  • 1/4 cup milk
  • 1/2 cup milk chocolate chips
  • 3/4 cup all-purpose Gold Medal Flour
  • 1/3 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup canola oil

Peanut Butter Toffee Chip Cookie Dough Frosting

  • 1 stick unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose Gold Medal Flour
  • 1/2 teaspoon kosher salt
  • 2-3 tablespoons heavy cream or milk
  • 1/2 cup milk chocolate toffee chips

Directions

  1. Preheat oven to 350 degrees F. and line 16 cupcake cups with foil liners.
  2. Microwave milk in a medium bowl until hot. Pour in chocolate chips and let sit for a couple minutes. Stir until melted and smooth.
  3. Place flour, cocoa powder, sugar, salt, baking soda, eggs, sour cream and oil into a large mixing bowl. Mix until well combined. Pour in melted chocolate, mixing until well combined. Fill lined muffin cups 3/4 full with batter and bake for 20-25 minutes, until baked through. Careful to not take out early, or cupcakes will sink in the middle. Let cool completely.
  4. To prepare frosting, place butter into a stand mixer and beat until smooth. Add peanut butter, sugar and vanilla beating until combined. Add flour, salt, heavy cream and toffee chips, mixing until desired consistency. If dough is too dry, add additional cream. Place dollops of cookie dough frosting on top of cooled cupcakes using a large cookie scoop or large ice cream scoop. Drizzle with warm chocolate ganache if desired.

Makes 16 Servings

This is a sponsored post for Gold Medal Flour however thoughts and opinions are my own.


Comments 49 Comments
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Jenny Flake, Picky Palate

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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