Wednesday, October 30, 2013

Last Minute Halloween Sweet Treats!

Halloween is a torn holiday for me, mainly because I LOVE candy, but I try to stay away from it (as much as I can resist). Secondly, because I am a really poor planner when it comes to costumes.  I’m the DIY type, and while I usually end up with a pretty decent costume in my opinion, it’s still a stressful process.  Two years ago my adorable peacock costume killed it. Cute little green corset that I covered with beautiful feathers, a black tutu skirt, black tights, and a cute feather hair clip. Show stopper for sure. Last year I didn't get as creative but my cat woman all leather costume with a store bought mask did the trick.  It seems as though I am on a downward spiral, because this year not even an idea has crossed my mind and it is already October 29th.  I blame it on the old age. 24 has hit me hard let me tell you- my body aches in places I never thought could, I go to sleep before 10pm and even weekend nights are a struggle to stay up. Heck, with my allergy to hair dye, I’ll be grey haired with a cane before you know it! Okay I’m being dramatic.

So anyway, somehow I just don’t manage to have the time to that I used to for creating recipes, playing with food and dousing things in chocolate, which is easilyyy my favorite past time. And even when I do get to play, I barely remember to take blog worthy photos or post about it. On that note, I’m assuming you’re all pretty busy as well and won’t have time to come up with crazy spooky Halloween treats for your parties this weekend.  Well don’t worry I’ve manage to whip up a few easy festive treats you can make in no time!

Ready go!

First up: Candy Bar Chocolate Covered Pretzels
Halloween Candy Bars (Kitkats, Twix, Reeses, M&M, etc)
Chocolate Candy Melts
Pretzel Rods
Sprinkles, optional
Line a baking tray with parchment paper. Chop up all your candy bars into tiny pieces. 
Melt your candy melts in a microwave safe bowl. Dip a pretzel rod and cover almost completely with chocolate, leaving just about an inch at the bottom to hold it. Place down on the parchment paper and cover completely in the candy bar or sprinkles of your choice. 
Place and the refrigerator, allow the chocolate to harden, then eat! or wrap in clear bags and pass out to your work friends for Halloween like i am :) 

Chocolate covered Oreos 
Oreos (with orange cream if you can find them)
Chocolate, White and Orange Candy Melts
Piping Bags
Candy Bars, optional
Sprinkles, optional

Line a baking tray with parchment paper. If using candy bars, chop into tiny pieces.

Melt your candy melts in a microwave safe bowl. Place some of each color into the piping bags and cut a tiny bit off the tip. Dip the Oreo completely in chocolate, using a fork to remove it form the bowl and tap off excess chocolate.  Place down on parchment paper, and then drizzling using the opposite colors than you dipped in (i.e. orange and white on a chocolate Oreo).

If using sprinkles or candy bar pieces, you would do them at this time as well.
Place and the refrigerator, allow the chocolate to harden, and viola!

Orange Spider Champagne I made this last year for my party- so easy and definitely a hit!
Orange Food Color (or red and yellow)
Spider Rings
plastic champagne glasses
Place a plastic spider ring in the bottom of each champagne glass.  Pour in the champagne, then add food coloring until reached desired color. Drink up!
And here's a few other treats I made for last years party. Get creative and scary, it's such a fun time of year!

Friday, October 4, 2013

I'm Back! And I Have Paleo Pumpkin Bread!

Hey all! I'm sooo sorry I've been MIA for a quite a while now, but with vacation, switching jobs, and adjusting to the new schedule I just haven't been able to do much recipe development!  But I have actually found time to work on some projects in the past few weeks which I'm excited to share with you all!

A dear friend got married just two weeks ago, and I was more than flattered when she asked if I would make a surprise grooms cake and cake pops for the rehearsal dinner! I was a little nervous to make the USA soccer jersey cake, and took my first stab at the ever so troublesome soccer ball cake pops that I constantly read complaints about..but all in all I think they came out pretty well! 

This past weekends projects were for two adorable little boys birthday parties, 1st and 4th!  For the one year old was a Mickey Mouse themed party, which included chocolate covered oreos. I was so excited to finally make these..they came out adorable and were so easy to boot {I'll be sure to post a tutorial in a future post}!  The 4 year old was a sports themed party, which I made basketball and baseball cake pops, baseball chocolate  covered Oreo's, funfetti rice krispie treats {not pictured} and mini m&m and sprinkle chocolate covered pretzels {also not pictured}! 
Okay so now to bribe you back with a new recipe. It's fall and I think you know what that means in the baking world: Pumpkin! I am absolutely in love with pumpkin bread, specifically my fathers recipe, but with being gluten free and now Paleo I can no longer eat a whole loaf in a day {but you can bet I'll be sneaking a piece this fall}.  I have created a delicious Paleo Pumpkin Bread recipe which I hope you will love as much as I do.  And feel free to make different variations with nuts, cranberries, chocolate chips {because chocolate makes everything better}..anything your little heart desires!
Paleo Pumpkin Bread
1 cup pumpkin puree
3/4 cup coconut flour
1/4 cup almond flour
1/4 cup coconut oil
1/4 cup honey
3 eggs
1 tsp vanilla
1 tsp cinnamon
1/4 tsp pumpkin spice
1/2 tsp baking soda

Strussel Topping *Optional ( adapted from Running to the kitchen)
1/2 cup chopped walnuts
1 Tbs unsweetened coconut
1 Tbs coconut oil, melted
1 Tbs honey
1 tsp cinnamon

Preheat the oven to 325 degrees.  Line a loaf pan with parchment paper.
Combine all dry ingredients together in a bowl. Mix together wet ingredients separately, then combine with dry ingredients and mix well.  

In a separate small bowl, add together strussel topping and mix together.
Pour the batter into the loaf pan and spread evenly.  Sprinkle strussel topping until completely covered.
Bake for 50-60 minutes or until knife inserted in the center comes out clean. 
Allow to cool in cooling rack for 10-15 minutes before removing from pan using the parchment paper.
Happy Pumpkin Season! :)