Pumpkin Spice Frappuccino

          Today was a bad day. Not terrible, just disappointing. Yesterday I made a cake in the hopes of turning it into cake pops today.  I read in a magazine that the best way to make cake pops is to make a sheet cake, then mix in icing, roll them into balls, freeze them, stick in the pop stick, then dip in candy melts. Now THAT is funny. Not only were my cake balls a sticky, gooey mess, but I couldn’t get the sticks to stay in. Here is the best part, as I am trying to dip them into the melted chocolate/candy stuff, they fall off the stick and fall apart in the pot. That being said, I will not be posting the recipe OR pictures….not that I took any.
          Before this whole fiasco, I wanted to try a recipe I found on Pinterest. I love anything Fall flavored, such as Starbucks’ Pumpkin Spice Frappuccino. I also love anything that promises to be healthier, yet taste just as good as the original. So, I thought I would give this recipe a try. I found the original recipe at this blog, but I didn't follow her recipe exactly since I do not like coconut milk/almond milk or Stevia. 
          It was good, but I wasn't in love with it. The coffee was just a bit too overpowering for me and it wasn't sweet enough. Of course, I do think some people might really like how it tastes, but I think I am just too used to the original. Even though it didn’t taste how I wanted, it sure does look pretty, don’t you think? J

• Yumminess---6---Again, I think I am just completely used to the original from Starbucks. Or maybe it would have tasted better if I hadn't used skim milk and regular sugar.
• Easiness---10---Can't get much easier than throwing everything in a blender.
• Repeat---5---I think I would prefer just buying the original at Starbucks and pay the $5. I am just not talented enough to try to re-do what is already perfect.

          To make up for this crappy baking/blending experience, I am going to make my Carrot Cupcakes with White Chocolate and Orange Frosting. OMG. Get excited!

PUMPKIN SPICE FRAPPUCCINO

Servings: 1

INGREDIENTS

·          1 ½ cups frozen coffee (I froze mine in an ice cube tray the day before)

·         2 TBS pumpkin pie filling

·         ½ tsp Vanilla extract

·         ¼ tsp pumpkin pie spice

·         1 tsp sugar

·         ½ cup milk (any type)

·         Whipped Cream

·         1 dash cinnamon

DIRECTIONS

·         Blend together coffee, pumpkin pie filling, vanilla, pumpkin pie spice, sugar, and milk.

·         Top with Whipped cream and cinnamon.

Oreo Cheesecake Cookies

          Now, I am no Oreo fanatic like my boyfriend, but I do appreciate the cookie every once in a while. However, I AM a cheesecake fanatic. I think you see where I am going with this…Oreo Cheesecake Cookies.
          I have been sliding into a deep, dark depression with the lack of a working oven (the new one arrives Tuesday, thank God!), so I was lucky enough to borrow my boyfriend’s dad’s kitchen the other night to make this one-of-a-kind, mouthwatering treat. You will be absolutely amazed at how chewy and perfect these are. Just give them a try! I found the original recipe here, but I changed it quite a bit.

·         Easiness---8---Really simple to make, but it can get messy.

·         Yumminess---10---WOW! These are fantastic. Even with the vanilla missing (we were all out). I also really like that they don’t call for egg, because that means I can eat the cookie dough raw J

·         Repeat---10---I plan to add these to our Christmas Cookie Baking Day list. They were a HUGE hit!

OREO CHEESECAKE COOKIES

Yield: About 1 dozen cookies

INGREDIENTS

·         ½ Cup Butter

·         4oz Cream Cheese (I think you could use 1/3 Less Fat or Fat Free, but I used Regular)

·         1 cup Granulated Sugar

·         1 cup All-Purpose Flour

·         1 tsp Vanilla Extract

·         ½ cup White Chocolate Chips (could use regular chocolate instead)

·         1 cup Oreo Cookie Crumbs (I used 1 ½ rows of the cookies from the package)

DIRECTIONS

·         Preheat oven to 375 degrees.

·         Slightly melt/soften butter and cream cheese. Cream together in a mixing bowl until smooth.

·         Add the sugar and vanilla extract and mix until well-combined.

·         Add the flour and mix on low until flour is mixed in.

·         Stir in the chocolate chips with a spatula.

·         Mash the Oreo Cookies in a bowl. I did this by using a butter knife.

·         Scoop the cookies into about 1 ½” balls and roll in the cookie crumbs. Place the cookie balls on the baking sheet.  Bake for 12-15 minutes or until the edges are golden and the tops are slightly puffed.

·         Cool on the pan for 2 minutes, then transfer to a wire rack. Store in an airtight container.

Double Chocolate Peanut Butter Popcorn

            There really is absolutely nothing better than the heavenly combination of peanut butter and chocolate. Except maybe the combination of white chocolate, dark chocolate and peanut butter. Ladies and Gentlemen, I present to you: Double Chocolate Peanut Butter Popcorn!!!

            Now, I am not usually a popcorn fan. The kernels get stuck in my teeth, and it just doesn’t seem to be work it unless I am sitting in a movie theatre and we have somehow received a free popcorn from our rewards card (because, as you know, popcorn is $358 at the theatre. No exaggeration there). However, a while ago I had some gourmet popcorn and it was drizzled with peanut butter and milk chocolate. Well, I decided to outdo the gourmet popcorn company and bump it up to dark chocolate and include some white chocolate as well. It was easily one of the best ideas I have ever had.

·         Easiness---6---The white chocolate is a pain in the butt to melt. Especially since my oven/stove is broken, so I couldn’t create a double boiler. The dark chocolate and peanut butter were easy to melt though, so I persevered.

·         Yumminess---8---Next time, I am going to make sure I use chocolate and peanut butter, just because you can never have too much.

·         Repeat---10---ABSOLUTELY!!!!

Doesn't it look mouth-watering???

 

 INGREDIENTS

·         1 bag popcorn (I would suggest not getting anything overly buttered or salted)

·         1/3 cup peanut butter

·         ½ cup white chocolate chips

·         ½ cup dark chocolate chips

 

DIRECTIONS

·         Pop the popcorn and spread out on a baking sheet covered in foil or parchment paper.

·         Melt the peanut butter, and then put melted peanut butter in a plastic baggie.  Cut the tip off one corner of the baggie to make it easy to drizzle.  Drizzle peanut butter over the popcorn.

Peanut butter in the plastic bag

·         Repeat second step with white chocolate and then dark chocolate.

·         Allow to sit for about 30 minutes for the peanut butter and chocolates to harden.  I might even suggest placing it in the refrigerator for a little bit, but I am not sure if that would make the actual popcorn soggy or not.

·         ENJOY!

 

Obviously I was pretty happy about my popcorn

 

Hummus

          Today I was in the mood for Hummus. If you have never tried hummus, you are truly missing out on a great experience. I know what you are thinking, that the texture looks awful and that the idea of eating mashed up chickpeas is repulsive. Well, don’t knock it till you try it.

          My recipe for hummus is super easy, and it tastes wonderful.  It is just your simple garlic flavored hummus. No fancy red peppers here! Maybe next time I will give that a shot.

          Anyway, here is the recipe. Enjoy! Oh, and by the way….looking ahead, expect to see some White Chocolate and Peanut Butter Popcorn! Mmmmmm. Come back soon!

Erika’s Garlic Hummus:

All the ingredients you will need

 INGREDIENTS

·         1 TBS Olive Oil

·         1 Can Garbanzo Beans  (or Chickpeas)

·         ½ Lemon or about 1 TBS lemon juice

·         1 clove garlic

·         ½ tsp Salt 

Garbonzo beans in the blender. I think I am getting better with
the camera.

The finished product.

 

DIRECTIONS

·         Blend everything together in either a blender or a food processor. Chill for 30 minutes or more before serving. Serve with pita chips.

Secret about Erika

          You should know something about me before we continue with this blogger/reader relationship. It is something that could definitely make or break how you feel about me, my cooking abilities, my sanity, and my blog. Are you ready for it? You sure? Ok, here goes. My name is Erika, and I LOVE Garlic! I don’t mean that I like to have a little of it now and then when I have pasta. No, I love it on EVERYTHING.

          My family has a running joke that if the house smells like garlic, they know who is cooking.  And let me tell you, my garlic containing dishes always taste magnificent! Here is how much I love garlic…on Christmas this past year my family gave me my own bulb of Elephant Garlic. WOW.

Yes, I know. I have much different hair now. In fact, I like to completely
change my hair every 4 months or so. It comes with my craziness

          Sadly to say, I never got to use it. My mom and I attempted to use it in something, but it had a terrible taste so we threw it away L I know, very sad. Garlic should never be thrown away, unless it is moldy and brown, of course.

          Anyway, I just felt I needed to share this embarrassing trait about myself before we continue this relationship. It is only fair that you know my craziness when it comes to garlic.  Also, I just didn’t have a recipe to share today, so I wanted to give you something J Happy Saturday!

 

p.s. If you have a recipe that you want me to try, let me know. I am always looking for new ideas!

Peach Cobbler in the Crockpot

          Remember how I was on a crock pot kick? Well, as I told you, I made peach cobbler the other night.  It was a shot in the dark when I searched “crock pot desserts” yesterday, but I easily found an array of recipes to choose from.  I love peaches, and I knew we had the frozen peaches that this recipe called for, so this was an easy choice.  My next crock pot recipe will be something with lots and lots of chocolate.

            The cobbler only takes about 3 hours to cook, and it tastes like it was made in the oven. It was absolutely fantastic. I wish I hadn’t overeaten all the Mexican food or else I would have chowed down on the cobbler some more.

            You can find the original recipe at food.com

·         Easiness---8---The instructions from the original recipe were a bit confusing, because I didn’t know if all the ingredients were supposed to be mixed or layered.  I ended up mixing them, and I am very glad I did, because everything was evenly distributed.

·         Yumminess---7---This was good, but I think it should have cooked a bit longer. It was a little bit doughy, which I know some people like. Not me.  There is a fine line between moist and doughy, and I prefer moist.  I also felt that it could have used some sugar as well. When I make it again I will be sure to add about ¼ cup of granulated sugar.  I also wish I had used more peaches than the recipe called for.

·         Repeat---7---I really enjoyed this dessert, and I think it could be easily done with other fruits as well.  My next attempt will be with blackberries. Stay tuned!

Not a great picture, but I try my hardest :)

Here is the recipe:

INGREDIENTS:

·         2 cups frozen peaches, sliced (I recommend using at least 3)

·         1 tablespoon cornstarch

·         1/2 teaspoon vanilla

·         1/4 cup brown sugar

·         1/4-1/2 teaspoon cinnamon

·         ½ Box of Vanilla Cake Mix (9 oz. total)

·         4 tablespoons melted butter

·         (I would consider adding ¼ cup granulated sugar)

DIRECTIONS:

·         Lightly grease or spray (Pam) a crock pot.

·         Place peaches in the bottom, sprinkle with cornstarch and stir.

·         Add vanilla and brown sugar (and granulated sugar if desired), then stir.

·         Next, add cinnamon and cake mix, then stir.

·         Drizzle the melted butter then stir.

·         Cover and cook on high for 3 to 3 ½ hours.

Mexican Corn Dip

          Here is the next thing I made on Mexican night.  Of course, I found this on Pinterest.  Honestly, Pinterest has to be one of the best inventions ever.  I originally wanted to make this a couple weekends ago when Cameron and I went to an outdoor concert in his sister’s subdivision, but I ran out of time and resorted to guacamole, which is obviously still a good choice.

          This recipe is served cold, which I was a little bit nervous about, as I don’t like cold cheese. YUCK.  However, I can’t even tell the cheese is there, because the flavors brought in by the peppers and Rotel are superb!  I also made it in a low fat version with Light Mayo and Light Sour Cream.  If I had any, I would have used Light Cheddar Cheese as well, but I was all out.

          You can find the original recipe over here at TastyKitchen.  This website has some great recipes that I look forward to trying!



 

·         Easiness---10---All you have to do is put everything in the bowl and mix it all up.

·         Yumminess---7---Really good, but I would make a few changes.  The recipe originally called for 1 cup each of mayo and sour cream, but I think it needs maybe ¾ cup of each instead. Or, because I am not a big fan of Mayonnaise, I would use just sour cream.

·         Repeat---8---Yes! Next time I have to bring a dish to a party I will absolutely bring this.

INGREDIENTS

·         1 can Corn

·         1 cup Cheddar Cheese

·         1 can Rotel Original

·         1 cup (or ¾ cup) Mayo (I used Light)

·         1 cup (or ¾ cup) Sour Cream (I used Light)

·         1 Red Bell Pepper-chopped

·         2 Jalapeños-chopped

·         1 can Chopped Green Chiles

 

Everything you need.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DIRECTIONS

·         Chop red bell pepper and jalapenos and add to a medium size bowl.

·         Measure out the Mayo and Sour Cream and add to the bowl.

·         Stir everything together, then add the corn, Rotel, and chopped green chiles.

·         Stir everything, then add the cheddar cheese last. It is important to add the cheese last, because it could use less/more than the 1 cup.

·         Eat it with tortilla chips!