Triple Chocolate Mousse Cake

Guys, I am such a grown up.  Bri and I had a meeting last night with our REAL ESTATE AGENT.  We are officially starting our new home search and we couldn't be more pumped about becoming first time homeowners!!! No more of this renting silliness.  We are using words like invest and mortgage.  It's super crazy and I feel old.  

I am also a little fascinated by the fact that I am super excited to have an in unit washer and dryer.  I think this may actually be the determining factor on if you are an adult or not.  Do you get excited about having an in unit washer or dryer? If yes, then congrats, you are an adult.  Seriously, I couldn't be more pumped up about it.  I keep saying things like "I've made it!" and "I can't wait to leave things in the dryer and just grab them as needed."  I feel that this is both adorable and sad, but I am okay with it.

So, to celebrate the beginning of this house hunting journey and my path towards laundry-ease, I am sharing a recipe for Triple Chocolate Mousse Cake.  YUM! Plus, this cake has NO flour.  Just three layers of chocolatey goodness with a dense flourless dark chocolate cake-like base, chocolate mousse center, and white chocolate mousse top.  

This cake was a huge hit.  I brought it in for a staff potluck, and people told me that it was so good I should get paid to make it.  I should start charging people for the delicious things I make.  But, then I would think of it like a job instead of fun, so I am going to stick to making people happy with free treats.  

Today is also my half birthday and while I know that is not actually a thing, it is another small reason to celebrate so here you go:

Triple Chocolate Mousse Cake

Follow the link for the recipe at Tastebook since I barely changed anything.  Here are the few suggestions/things that I did to make this cake a success:

1. Find good quality chocolate.  It makes a difference.

2. CHILL.  Let things chill for a LONG time.  Then, putting the cake together works so much better.  

3. I found that my white chocolate layer didn't firm up like it should so in the future I would add a pinch more gelatin and let it cool even longer. 

4., Whenever the recipe said to whip something until soft peaks formed, I whipped until stiff-er peaks formed.  This makes the mousse more airy and light which I love.  

Slow Cooker Fudge

Well, it's time to go back to school and I don't know about you, but I needed a little something sweet to brighten my day.  The Monday after winter break is typically pretty rough, so whip up a batch of this yummy fudge so that you can shake off the blues a bit.  For high school, the Monday after Winter Break also marks the beginning of getting ready for finals.  Let me tell you, it is not pretty.  Student minds are still on break (and lets be honest, so are teacher minds) and we all have to get ready to start studying pretty intensively.  I try to make class as interactive and fun as possible so that students actually want to come to class....we will see how it goes!

This fudge was absolutely delish!  It was the perfect mixture of chocolate and with the sea salt sprinkled on top it became truly special.  I made this for my new years party and everyone was raving about it.  Plus, it is crazy easy to make! You don't need a candy thermometer or anything.  simply dump the ingredients into a crock pot, stir, and then pour into a pan to set and cool!  Done! When, I saw the recipe over at Creme de la Crumb, I was skeptical.  I thought this fudge was going to take forever, but then I saw that you only have to wait an hour and I was thrilled! I don't like waiting for dessert...

Slow Cooker Fudge

Ingredients:
1 cup milk chocolate chips
1 cup dark chocolate chips
1/4 cup heavy whipping cream
1/3 cup honey
1/2 cup white chocolate chips
sea salt for topping (optional)

Directions:
1. Place milk chocolate, dark chocolate, honey and cream into your crock pot and cook on high for 1 hour.
2. Line an 8 by 8 baking dish (or a smaller pan for thicker fudge) with foil.
2. After 1 hour, stir in the milk chocolate chips until you have a smooth and creamy mixture.  Pour your chocolate mixture into your baking pan, sprinkle with salt if you are using it, and let the fudge set at room temperature.  Once set, cut into squares.

Enjoy :)

Copycat Cranberry Bliss Bars

Merry Christmas everyone!

I didn't have a ton of time to talk about Hanukkah this year since I was so busy with school before winter break and then going to Cancun for 5 days, but here is one great Christmas recipe that everyone should know about.  Head over to Recipe Girl for the official recipe, but here is a picture of one of my favorite breakfasts/desserts: Cranberry Bliss Bars!  I made mine with unsalted butter and 1/4 tsp of cinnamon, but otherwise I followed to recipe and they were just amazing!

I am wishing you all a very Merry Christmas and I hope that everyone has a wonderful day with friends and family no matter what you celebrate :)

Enjoy :)

White Chocolate Macadamia Nut Cookies

As Winter Break winds down, I have to say I have been so grateful for these two weeks off.  I have slept in, ate when I actually felt hungry, ran almost every day, cooked, played with Benny, watched a ton of Netflix, and read four books! It has been amazing.  Stay-cations really are wonderful!

Last night, I got to have dinner with my mom and saw a ton of my girlfriends at Love's.  It was just like old times and it was great to be with so many wonderful people.  Now that the weekend is here, I have a ton to catch up on for school!

There are two more weeks of first semester which means finals are right around the corner.  I am busy planning lessons to re-teach some of the things we learned right before break (I'm pretty sure I forgot everything over break when I was in high school) and lessons to review before finals.  I can't believe I am nearing the end of my first semester as a teacher.  I have learned so much, gotten to know my students (who are awesome) and have already survived 2 of my 3 evaluations.  I feel like I am well on my way to becoming a pro, but I know I am going to continue to learn for the rest of my career!  For example, I recently went to a co-teaching conference and learned a ton of great strategies to incorporate into my teaching style.  I am excited to try to incorporate a few in the new semester!

And, to celebrate a wonderful break, today I have a recipe that is just delicious.  I know that many of you are trying to eat well and keep to your new years resolutions, but once in a while, it does not hurt to have a little treat!  These White Chocolate Macadamia Cookies are just the trick!  They are chewy, tasty, and comforting!

White Chocolate Macadamia Cookies

Ingredients:
3 cups flour
3/4 tsp baking soda
3/4 tsp salt
3 tsp cornstarch
1 cup brown sugar
3/4 cup sugar
1 cup unsalted butter, at room temperature
1 egg
1 egg white
1 tbsp vanilla
1 cup macadamia nuts
1 cup white chocolate chips

Directions:
1. Preheat oven to 350 and line baking sheets with parchment paper.
2. In a large bowl, whisk four, baking soda, salt, and cornstarch.
3. In another large bowl, beat butter with sugar and brown sugar until light and fluffy.  Beat in egg and egg white until well combined.  Beat in vanilla.  Slowly incorporate the flour mixture until just combined.  Stir in macadamia nuts and chocolate chips.
4.  Spoon about 2 tbsp of cookie dough and form into a ball.  Place all cookies on cookie sheet and bake for 10-12 minutes.

Enjoy :)

Foodie Friends Friday

This week, Foodie Friends Friday is back!  This week is a just a party so bring whatever you want! Just follow the rules and link up some recipes that are perfect for this party! Also, host favorites will be featured on Daily Dish!  This week I'm linking up Red Velvet Cupcakes, Funfetti Cupcakes, and Chocolate Chip Meringues.

Most Clicks:

1. Fluffy Biscuits

2. Hush Puppies

3. Pizza Dipping Sticks

And Host Favorites!

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

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An InLinkz Link-up

An InLinkz Link-up

Foodie Friends Friday: Picnic Party!

This week, Foodie Friends Friday is back!  This week is all about Picnics! Picnics during the spring and summer are so much fun! Just follow the rules and link up some recipes that are perfect for this party! Also, host favorites will be featured on Daily Dish!  This week I'm linking up Dark Chocolate Fudge Brownies, Chocolate Chocolate White Chocolate Chip Cookies, and Lemon Brown Butter Pasta Salad with Arugula, Tomatoes and Pine Nuts.

Most Clicks:

1. Rustic Christmas Candle

2. Homemade Christmas Ornaments

3. Old Fashioned Christmas Fudge

And Host Favorites!

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

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An InLinkz Link-up

An InLinkz Link-up

Chocolate Chip Meringues

So I made homemade ice cream for my Dad and ended up with a TON of extra egg whites.  So, to use up these egg whites, I made meringues!  I had never made meringues before and I was excited to give it a try.  Plus, these guys are naturally gluten free and happen to be my favorite treat around Passover time.  I made GIANT meringues with chocolate and white chocolate chips and they were absolutely delicious!  

Chocolate White Chocolate Chip Meringues

Ingredients:

8 egg whites

1/2 tsp salt

2 tbsp vanilla

1 1/2 tsp cream of tartar

3 cups sugar

2 1/2 cups chocolate and white chocolate chips

Directions:

1. Preheat oven to 300 and line baking sheets with parchment paper.

2. In a large mixer, beat all the ingredients except for the chocolate chips on high until a stiff peak forms.  Merengue should hold its shape.  This should take a little while, so be patient!  Gently fold in the chocolate chips.  

3. Drop dollops of the mixture on the prepared sheets and place in oven for about 25 minutes or until meringues are lightly browned towards the bottom.  Let cool on the sheets for 20 minutes and then let cool on a cooling rack.  

Enjoy :)

Chocolate Cookies with Chocolate and White Chocolate Chips

The other day I went running at the work out center and I was watching the Food Network.  I am a pretty big fan of the Pioneer Woman because I think she is just really down to earth and a total family person.  Everything she makes is for friends and family and that is what I think food is all about! As I was running, I was watching her make some amazing looking cookies.  So of course, instead of craving healthy things as running should make you do, I was craving cookies.

Then, I came home to find out that my family wanted me to make some cookies to take with us to our picnic dinner at Ravinia.  Ravinia is a music venue near where I live and my family likes to get out there often to sit on the lawn, listen to music, and enjoy a picnic style dinner.  Its an awesome way to spend an evening!  So, I made my Famous Chocolate Chip Cookies and the Pioneer Woman's Chocolate Cookies with Chocolate and White Chocolate Chips.

Chocolate Cookies with Chocolate and White Chocolate Chips

Ingredients:
1 1/2 cups unsalted butter, at room temperature
2 cups sugar
2 eggs
3 tsp vanilla
2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cornstarch
1 1/2 cups semi-sweet chocolate chips
2 cups white chocolate chips

Directions:
1. Preheat oven to 350 and line baking sheets with parchment paper.
2. In a medium bowl, whisk the flour, cocoa, baking soda, salt, and cornstarch together.
3. In a large bowl, beat butter and sugar until well combined and light and fluffy.  Beat in the eggs, one at a time, until well combined. Beat in the vanilla.  Slowly, add in the flour mixture until just combined.  Stir in the chocolate chips.
4.  Scoop out cookie dough, about 2 tbsp at a time, and drop onto the prepared baking sheets.  Leave plenty of room between cookies as they will spread out.  Bake for about 12-15 minutes.

Enjoy :)

Blueberry White Chocolate Oatmeal Cookies--No Butter!

So I really like to bake and I haven't had a ton of time to do this this year because of teaching.  However, as the year winds down and we head into finals, I found myself with a little more time on my hands.  I think I also just felt more prepared in general when it came to teaching.  I have grown so much more confident and comfortable as the year has gone by and so last week, after ensuring I was ready with my review activities for my students, I made some cookies!

Also, as the year winds down, I have been wanting to go back and visit middle school.  So, yesterday when I did not have any finals to sit through, I drove over to the middle school and visited my students and cooperating teacher.  It was so wonderful to see all of them and it put this huge smile on my face.  As students entered the classroom they looked at me, looked slightly confused, and then smiled.  They all remembered me and wanted to know if I was back to teach them.  I explained that as a student teacher you do half your teaching in middle school and then half in high school and that now I was in high school.  They were still very excited to see me and I hung around to help out during class.  I also got expressions like, "Where did you go?", "Hey look, I'm taller than you now..." and, "How are you? Where are you gonna teach next year?"  It was so cool to chat with them.  They were the bunch that really taught me my first lessons about teaching and classroom management.  Plus, it was great to see the 8th grade team.  This group of teachers, especially my cooperating teacher, helped me to learn so much about myself, teaching, and working as a team.

After my visit, I returned to high school to get some work done and then it was back home, a nice 6 mile run, and then dinner with Bri.  Yesterday was such a great day and it makes me so excited to get grounded in my new school next year.  I can't wait to have those experiences every year as I meet new students, teachers, and make connections.

But back to those cookies, I made some Blueberry White Chocolate Chip Oatmeal Cookies and I used Coconut Oil instead of butter! The result was one fantastic tasting cookie. I shared them with the teachers at high school and everyone was a big fan.  Plus, they were shocked to learn that there was not a single stick of butter in the batter!

Blueberry White Chocolate Chip Oatmeal Cookies

Ingredients:
2/3 cup virgin coconut oil
2/3 cup brown sugar
2 eggs
1 tsp vanilla
1 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 cups old fashioned oats
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup dried blueberries
1/2 cup white chocolate chips

Directions:
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. In a medium bowl, whisk the flours, oats, baking soda, salt, and cinnamon.
3. In a large bowl, beat coconut oil with brown sugar until well combined.  Beat in the eggs, one at a time, and then the vanilla.  Slowly mix in the dry ingredients until just combined.  Stir in the blueberries and white chocolate chips.
4. Form 1 tbsp - 2 tbsp sized balls of cookie dough and place on prepared cookie sheet.  Bake for 10-12 minutes.  Cookies will start to brown around the bottom.  Let cool.

Enjoy :)

Puppy Chow-Two Ways!

I can't believe the week is already winding down.  I have had such a nice break.  Between a visit to St. Louis, Passover Seders, a getaway to a spa with my mom, and now a trip to Champaign-Urbana to visit my little brother, it has been an amazing Spring Break.  I am in for a rude awakening when my alarm goes off at 5:55 on Monday!

Need another Passover snack? I know I do!  Guess what? Puppy Chow can be totally Passover friendly! I keep passover by basically going gluten free for the week.  This has not been that much of a challenge and it has been fun to come up with ideas for every meal of the day.

Puppy chow is great because you can use Chex Cereal that comes in many different gluten free flavors! Then, I substituted butter for coconut oil and went a little crazy with some different flavors for my puppy chow.  I hope you enjoy...I did!

Basic Puppy Chow

Ingredients:
4 1/2 cups Chex Cereal
1/2 cup chocolate chips (semi-sweet or milk)
1/4 cup natural, creamy peanut butter
2 tbsp coconut oil
1/2 tsp vanilla
2 cups powdered sugar (about)

Cookie Butter Puppy Chow

Ingredients:
4 1/2 cups Chex Cereal
1/2 cup white chocolate chips
1/4 cup Cookie Butter (from Trader Joe's)
2 tbsp coconut oil
1/2 tsp vanilla
2 cups powdered sugar (about)

Directions (They are the same for both types):
1. Place chex in a large bowl, set aside.
2. Place coconut oil, peanut butter/cookie butter, and chocolate chips in a microwave safe bowl.  Microwave for 1 minute, stirring after 30 seconds.  Stir in vanilla.
3.  Pour mixture over the chex and toss until well coated.  Place chex in a large plastic bag and add about 1/2 cup of powdered sugar.  Shake the bag.  Keep adding powdered sugar and shaking until your puppy chow is well coated in powdered sugar.

Enjoy :)

Foodie Friends Friday: Growing Up Gabel and Shared Joy

This week, Foodie Friends Friday is back with a DOUBLE party!  This week you can win prizes from Growing Up Gabel and Shared Joy.  You can win a headband or earrings from Jennifer at Shared Joh and a knitted dishtowel from Camille at Growing Up Gabel!!!   Just follow the rules and link up your recipes! Also, host favorites will be featured on Daily Dish!  This week I'm linking up some of my favorite dessert ideas for Valentine's Day: Creme Brulee for Two, Chocolate Peanut Butter Banana Bread, and White Chocolate Raspberry Heart Cheesecake!

Last Foodie Friends Friday was sponsored by Stacy and here were the winners:

And, of course, here were your top 3 voted and clicked recipes!

Most Clicked:

1. Pecan Pie Oatmeal

2. Wild Blueberry Turnovers

3. Creamy Jalapeño Chicken Enchiladas

Voted Top 3:

1. Apple Pie Bars

2. Ravioli

3. Gnocchi

Enter below and you might be a lucky winner!!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsview.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://walkingonsunshinerecipes.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Kelly at http://www.adornedwell.blogspot.com/

Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com 

Joanne at Winelady Cooks: http://www.wineladycooks.blogspot.com

Marlene at Nosh My Way: http://www.noshmyway.com

Jutta at Hungry Little Girl: http://www.hungrylittlegirl.com/

Erika at Chef Picky Kid: http://www.chefpickykid.com/

a Rafflecopter giveaway

Foodie Friends Friday: Honey Locust Hills

I feel like I've been on vacation! We took a week off from Foodie Friends Friday for Thanksgiving, but this week we are back! This week's sponsor, Honey Locust Hills, is giving away jars of Apple Raspberry Honey Jam or Cranberry Apple Honey Jam.  I'm linking up some of my favorite recipes that include some of these fun, fall flavors: Honey Wheat Cakes with Brown Butter Honey Glaze, Baked Apple Cider Donuts, and White Chocolate Raspberry Tipsy Cupcakes!

In the last party a bunch of lucky winners won great prizes from Don Thomas Coffee!

And here are the winner's from last week's party!

Most Votes:

1. Palpitation Cupcakes

2. Eggnog Bundt Cake

3. Salted Caramel Mocha Latte

Most Clicked:

1. Palpitation Cupcakes

2. Salted Caramel Mocha Latte

3. Mexican Nutella Hot Chocolate

Enter below and you might be lucky winner of one of these great jams!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsview.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/

Kelly at http://www.adornedwell.blogspot.com/

Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com 

Joanne at Winelady Cooks: http://www.wineladycooks.blogspot.com

Marlene at Nosh My Way: http://www.noshmyway.com

a Rafflecopter giveaway

Butternut Squash Blondies

With Thanksgiving coming up, I have been on the lookout for fun recipes to celebrate fall flavors.  When I came across the idea for Butternut Squash Blondies, I just couldn't resist! I love when recipes are unexpected and exciting and this was perfect! I adapted it slightly from Food Plus Words and the result was amazing! I knew I was going to like it since I adore butternut squash, but even I was surprised at how much I loved it.  I roasted by own butternut squash to make the puree and then got to work on the blondies.  I can't wait to make this again and share it with my family for Thanksgiving!

Butternut Squash Blondies 

Ingredients:
Roasted Butternut Squash Puree:
1 butternut squash
1 tbsp olive oil
salt and pepper to taste
2 tsp cinnamon
1/2 tsp ground ginger
2 tbsp brown sugar
Blondies:
1 1/4 cups whole wheat flour
1 tsp baking powder
1/4 tsp ground ginger
1 tbsp (heaping) cinnamon
1/2 tsp nutmeg
1 cup brown sugar
2 eggs
4 tbsp brown butter, cooled
1 1/2 cups butternut squash puree
2 tsp vanilla
1/2 tsp salt
1 cup mixed chocolate chips (I did white chocolate, milk chocolate, and semi-sweet chocolate)
1 cup dried cranberries

Directions:
1.  Preheat oven to 400.
2. Prepare your butternut squash by peeling it, taking out the seeds, and then cutting it into 1/2 inch cubes.
3.  Toss the chopped squash in a bowl with the olive oil, salt, pepper, cinnamon, ginger, and brown sugar.  Spread the squash out on a baking sheet in a single layer and place in the oven for 15 minutes.  After 15 minutes, stir the squash and roast for another 15.  After 15, stir again, and leave in for a final 15 minutes.
4.  Place the roasted squash in a bowl and mash with a fork or potato masher.  Let cool.  You can do this ahead of time and place in the fridge for a few days, or you can let it cool and use immediately.
5. Reduce the heat of the oven to 350.
6.  In a medium bowl, whisk the flour, baking powder, ginger, cinnamon, and nutmeg.
7.  In a large bowl, beat the brown sugar and eggs until pale in color.  Beat in the brown butter, squash, vanilla, and salt until well combined.  Switch to a spatula and fold in the dry ingredients until just combined.  Stir in the chocolate chips and cranberries.
8. In a lightly greased 13 by 9 inch baking dish, pour the batter.  Bake the blondies for about 30 minutes or until sides are lightly browned and the middle is set.  Let cool.

Enjoy :)

Maple Pumpkin Cranberry White Chocolate Cookies

Now, it is back to yet another crazy week.  However, this week has been going so well so far.  The kids have been great.  We are working on constructing reflections and rotations and they have been working really hard and really well.  I have been working on getting partner activities to run smoothly.  The first few partner activities were a mess.  Kids got rowdy and it was out of control.  However, lately they have been working well.  I made an effort to walk around and hand out "tickets" to kids who were working well and staying on task as a group.  These "tickets" can be used at the school store or in the class raffle every month. Typically, 8th graders are not as into the tickets as the younger kids, but this type of award seemed to instill some motivation in them.  I think I am going to continue this type of positive reinforcement.  Does anyone out there have any other ideas for motivating kids?

Also, this week is a short week! We have professional development days on Thursday and Friday, but my cooperating teacher advised me to take the day off Thursday as I am not an employee of the district and my time can be spent in better ways by not going.  Plus, my class on Wednesday was cancelled! So, after 11:30 tomorrow until 1:00 the next day, I am totally free! I don't even know what to do with myself.  My days have been so packed up until this point and I am afraid this crazy amount of freedom is just going to drive me insane! Actually, I am looking forward to sleeping a little more, working out, baking something fun, and working on some lesson plans and homework.

Here is one of the treats that I have made this week: Maple Pumpkin Cookies with Cranberries and White Chocolate.  I figured this type of cookie would be the perfect fall treat to bring to a study night.  These cookies smell amazing and are bursting with awesome fall flavors.  I can't wait to share these with my lovely DTS brothers and sisters!

Maple Pumpkin Cranberry White Chocolate Cookies (adapted from Some The Wiser)

Ingredients:
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup pumpkin puree
1 1/2 cups sugar
1 egg
1/2 cup unsalted butter, at room temperature
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
3 drops maple syrup
2/3 cup dried cranberries
2/3 cup white chocolate chips

Directions:
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
3. In a large bowl, beat the pumpkin puree, sugar, and butter until well combined.  Beat in the egg until well combined.  Finally, mix in the cinnamon, nutmeg, vanilla, and maple syrup.  Slowly combine the flour mixture until just combined.  Stir in the dried cranberries and white chocolate chips.
4.  Drop spoonfuls of cookie dough onto the prepared baking sheet.  I made 24 medium-large cookies.  Bake for 10-12 minutes.  Let cool completely.

Enjoy :)

White Chocolate Raspberry Tipsy Cupcakes

Do you know how you know when you have a great boyfriend?

This weekend Bri came to visit me in Madison and not only did he bring me a present, but when I asked him what he wanted to do during the day on Saturday, he said, "Lets make tipsy cupcakes!"

Yup, he's pretty awesome!

Plus, for my birthday he had this apron made:

So, I got on my awesome apron and we got to work on making some Tipsy Cupcakes!  I love my Intoxicated Cupcakes book and I've already made Mojito Cupcakes and Champagne Cupcakes. We decided on White Chocolate Raspberry Cupcakes.  They came out beautifully and we had a ton of fun making them together! I love when he visits me here and I love baking so it was just an amazing weekend!

We brought these cupcakes over the my friend Tamara's house to watch the Badger Game with her family.  IT turned out the be pretty good that we had the cupcakes, because after the disappointing defeat, we all wanted something to cheer us up! What could be better than cupcakes with booze?

White Chocolate Raspberry Cupcakes (adapted from Intoxicated Cupcakes)

Ingredients:
2 cups flour
3 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
4 eggs
1 cup unsalted butter, at room temperature
1/2 cup raspberry liqueur
1/2 cup white chocolate chips
For the Frosting:
1 8 oz package light cream cheese
3 tbsp unsalted buter, at room temperature
1 cup powdered sugar
1/2 tsp vanilla
2-4 tsp raspberry liqueur
3 drops red food coloring (optional)
raspberries for topping (optional)

Directions:
1. Preheat oven to 350 and line a cupcake pan with 24 liners.
2. In a medium bowl, combined flour, baking powder, salt, and sugar.
3. In a large bowl, beat eggs, butter, liqueur and chocolate chips until creamy (except for the chocolate chips).  Add in the flour mixture and beat until just combined.
4. Pour the batter into the prepared cups so that they are 3/4 full.  Bake for 18-22 minutes and then let cool in pan for 5-10 minutes.  Remove from pan and cool completely on a wire rack.
5. Make the frosting: beat the butter and cream cheese until well combined and fluffly.  Beat in the sugar and then the vanilla.  Add in 2 tsp of the liqueur and then add more depending on taste preference.  Add in food coloring to get pink frosting! Frost the cupcakes and then top with a raspberry.

Enjoy :)

If you want more information on how to get a custom apron made, just shoot me an e-mail and I can send you some ideas! Also, be on the lookout