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Pillsbury Fall Giveaway

October 15, 2013 by kim 65 Comments

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Remember that pumpkin cheesecake pudding bundt cake with dark chocolate chips that I made a couple of weeks ago? How can you forget it?

It’s your lucky day because now you have a chance to win all the items you need in order to make it at home yourself!

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Pillsbury® is generously hosting a “Celebrate More” Fall Celebration Starter Kit o one lucky gal (or guy!). It includes:

  • One Pillsbury Caramel Apple Cake
  • One Caramel Apple Cookie
  • One Caramel Apple Frosting
  • One Perfectly Pumpkin Cake
  • One Pumpkin Crème Cake with Vanilla Frosting
  • One Perfectly Pumpkin Cookie
  • $100 dollar Visa or American Express gift card

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To enter, just leave a comment by Friday, October 18th, 11:59 PST with you favorite fall dessert.

Disclosure: I was compensated for this post, but the opinions expressed are my own. ©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license. 

Filed Under: giveaway

Coconut Cheesecake Key Lime Cookie Cups

May 1, 2013 by kim 37 Comments

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Oh, Pillsbury. You continuously fill my kitchen with joy. I made my first cupcakes in elementary school using your cake mixes. Little did I know just how versatile your cake boxes really were.

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Then you come out and introduce such eye catching boxes. These orangesicle and key lime premium mixes scream out spring. How can you not want to grab an ice cold drink, a Pillsbury dessert, head out to the backyard and lay out by the pool when seeing this packaging?

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I actually carried these sweet treats with me all the way from San Francisco to Los Angeles and gave them out to curious people. If they asked what I was carrying, I’d offer one to them. By the time I came back to LA, I had already given half of the cookie cups away.

[I use this carrier for everything. I just remove the deviled egg containers and they’re the perfect size for packing, traveling, and easy accessibility.]

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There are a lot of courageous people out there who would take sweets from a stranger. Maybe a little Asian girl carrying around a stacked tupperware filled with dessert doesn’t seem like such a huge threat. Just maybe.

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Well, these cookie cups don’t exactly look very intimidating, either. They look just the opposite… extremely inviting. I don’t blame those strangers for accepting my treats.

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You can also use bigger muffin tins to make your treat if the petite ones don’t tickle your fancy. I used a muffin top pan to make these jumbo ones:

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But let’s be real here… the smaller the dessert, the cuter they are. It’s like having miniature cupcakes to celebrate for no reason. Who needs a reason to celebrate, anyways? Here are three ways to celebrate spring for no reason:

  1. Make these coconut cheesecake key lime cookie cups for your neighbors and invite them over for a pool party! What better way is there to spend your day?
  2. Spend some time outdoors. Whether it be sitting on your porch for five minutes after work to wind down or rock climbing in the mountains, celebrate the great spring weather!
  3. Don’t be afraid of color. It’s the time to wear that bright orange or neon pink scarf with your outfit. Lime green shoes? Perfect. This is the time of the year to wear your brightest clothing (and get away with it)!

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The cookie cups bake up rather quickly, so keep an eye on it since your oven might be faster than mine. There are little speckles of lime zest cooked throughout the batter, creating a wonderful surprise when being bitten into.

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The key lime flavor is the real winner here. It stands out among the cheesecake and coconut flavors. If you love key lime desserts, you’ll love this.

I used a Wilton tip #31 to frost these, in case you were curious. Can you tell it’s my first time using that tip?

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That’s not it, my friends. Pillsbury is giving away a Summer Seasonal Celebration Starter Kit to one lucky reader on my blog! The kit includes:

  • One box each Summer Seasonal Cake & Cookie Mixes
  • Frostings (1 each of Creamy Supreme Key Lime and Creamy Supreme Orangesicle)
  • $50 dollar Visa or American Express gift card

Total estimated giveaway value: $60

To enter, just leave a comment by midnight on May 8th letting me know how you’ll be celebrating spring!

Print
Coconut Cheesecake Key Lime Cookie Cups

Ingredients

  • 1 box Pillsbury Key Lime Premium Cookie Mix
  • 1 small box of cheesecake pudding (1 oz)
  • 2 eggs
  • 1/2 cup softened butter
  • 1 cup shredded coconut, sweetened
  • 1 can of Pillsbury Key Lime frosting

Directions

  1. Preheat oven to 350 degrees. Lightly spray a mini muffin pan with oil. Set aside.
  2. Cream together the butter and eggs. Add in the cake mix and pudding until just combined. Stir in the shredded coconut.
  3. Put tablespoon sized balls into each muffin pan and press down.
  4. Bake for 9-10 minutes.
3.1
https://lovintheoven.com/coconut-cheesecake-key-lime-cookie-cups/

 

*This is a sponsored post by Pillsbury, but the opinions expressed are my own.*

Filed Under: coconut, cookies, frosting, giveaway

A Valentine’s Giveaway from Tate’s Bake Shop

February 2, 2013 by kim 87 Comments

Hi friends!

The awesome crew over at Tate’s Bake Shop wanted to wish my readers a Happy Valentine’s Day by giving away a Valentine’s cookie cube and cookbook combo!:

 

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It’s “designed to delight the cookie lover and baker both… [by] pair[ing] Baking for Friends, the latest baking book from Tate’s Bake Shop’s own Kathleen King with our elegant Valentine’s Day Cube Tower with three, 3.5 oz packages of Tate’s Bake Shop’s crispy chocolate chip cookies all dressed up in red! Each cube contains approximately 6-7 cookies.”

I’m a huge fan myself of Tate’s Bake Shop. I’ve tried an assortment of their cookies and have made many recipes from Kathleen King’s cookbooks.

To enter, just leave a comment on this post with your plans for Valentine’s Day. Are you planning to stay in? Have a date? Go out for dinner? I’ll give this one the same deadline as my other giveaway, February 5th at 11:59 PST. Make sure to leave an email I can reach you at!

If you don’t want to wait that long, feel free to buy the combo yourself since it’s currently listed for half off ($21.50) for Valentine’s Day. As if that’s not a great deal as is, use the code “BLOG213”  for 20% off any web store purchase.

Finally, here’s a recipe for Linzer heart cookies from Baking for Friends. Make them for your significant other since they make beautiful and edible gifts!

Print
Tate's Bake Shop Linzer Heart Cookies

Yield: 20 sandwich cookies

Ingredients

    Cookies
  • 2 cups unbleached all-purpose flour
  • 1 cup cornstarch
  • ¼ teaspoon salt
  • ¾ pound (3 sticks) salted butter, at room temperature
  • 1 cup confectioners’ sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups toasted, skinned and very finely chopped hazelnuts
  • 6 ounces bittersweet chocolate, very finely chopped
  • -plus-
  • ½ cup seedless raspberry jam
  • ½ cup confectioners’ sugar for sifting

Directions

  1. Sift the flour, cornstarch, and salt into a medium bowl. In a large bowl, beat the butter and confectioners’ sugar with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg and vanilla, scraping down the sides of the bowl as needed. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the hazelnuts and chocolate.
  2. Gather up the dough and shape it into a flat disk. Wrap in plastic wrap and refrigerate until chilled, at least 2 hours. (The dough can be refrigerated for up to 1 day. Let stand at room temperature for 10 minutes to soften slightly before rolling.)
  3. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. On a lightly floured work surface, roll out the dough to a round about ¼-inch thick. Use a 3 ½-inch heart-shaped cookie cutter to cut out the cookies as close as possible to avoid excess scraps. Arrange the hearts about 1 inch apart on the prepared baking sheets. Gather up the dough scraps and gently knead together, and cut out more cookies. If the dough becomes too soft to roll out, refrigerate until chilled. You should have 40 cookies. Refrigerate for 30 minutes to 1 hour.
  4. Position the oven racks in the top third and center of the oven and preheat the oven to 325°F.
  5. Use a 1-inch heart-shaped cookie cutter to cut out the centers of 20 cookies. These will be the cookie tops. (You can bake the mini hearts to nibble on later! Don’t throw away or re-roll.) Bake, switching the position of the baking sheets from top to bottom and front to back halfway through baking, until the cookies begin to brown, 20 to 25 minutes. Sift some of the ½ cup of confectioners’ sugar over the hot cut-out cookies Let cool completely on the baking sheets.
  6. Spread the jam on the cookie bottoms, leaving an 1/8-inch border around the edges. Add the tops, sugared sides up, and press together gently. Just before serving, sift the remaining confectioners’ sugar over the cookies.
  7. An important tip: be sure to chop the nuts and chocolate very fine in a food processor (pulse to chop so the friction doesn’t warm them), or the dough will be too rough-textured to roll out smoothly. You need a graduated set of heart-shaped cookie cutters to make these. Yield: 20 sandwich cookies
3.1
https://lovintheoven.com/a-valentines-giveaway-from-tates-bake-shop/

Filed Under: giveaway

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hi! i'm kim-- a girl mom, baker, blogger, and ex-flight attendant. welcome!

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