snack Archives - Page 9 of 11 - Lovin' From the Oven

Pumpkin Pie Granola & a Tate’s Bake Shop Giveaway

November 13, 2012 by kim 77 Comments

We are now on day 5 of my pumpkin recipes after taking a little break in between for chocolate chip cookies. I just got my work schedule for December and I am SO excited that I got Christmas off. I didn’t originally have it off, but my job is flexible enough that I get to drop and trade trips with other employees.

Not only do I have Christmas off, but I have the more than week off during that time so that I have plenty of time for baking. We all know that baking during the holidays is a whole fiasco for me. I take up the kitchen for at least 24 hours, baking into the wee hours of the morning.

It’s become a tradition for me and I truly cherish it. Last year, I was on reserve for work so I was unable to do that. It was the first Christmas in my life where I didn’t get to spend it with my family. Instead of being home when everyone else was, I was in a hotel in Ft. Lauderdale by myself. Sure, the warm weather was nice to have, but it was really hard for me to be away.

This year, I’m not taking anything for granted. Hopefully I’ll be able to see all my friends and family while I’m home for the holidays.

I’m already brainstorming my Christmas baking list for this year. Usually, I bake about 4-5 different kinds of cookies, one kind of bar, and one kind of bread. I’m thinking I might increase the types of cookies this year because there are so many that I love.

Onto the pumpkin pie granola… I wouldn’t exactly call this granola since it wasn’t as hard and crunchy as normal granola. It was actually rather soft and spongy. I’m guessing it was because of the pumpkin in the recipe. I wonder if baking it longer or at a higher temperature would eventually cause the mixture to harden…

This recipe from Dashing Dish was made to be a bit healthier, but you can definitely taste the difference. I’d say, use real sugar, use sweetened apple sauce, and use honey. I subbed stevia in the raw and agave in the raw, but it gave it that weird aftertaste that stevia does for me. I’m not a fan of sweetener, sweet n low, equal, or any of those fake sugars. I’m all for the real thing, and I really think that makes a huge difference in baking.

And now for the giveaway…

Tate’s Bake Shop was not only nice enough to send me a book to review, they’re sponsoring a giveaway to one of my lucky readers! Here’s what you’d be getting:

It has “something for everyone with three 7-oz boxes of cookies, one each of chocolate chip, oatmeal raisin and white chocolate chip macadamia nut. Two rich, buttery raspberry bars, two chocolate chip and walnut loaded blondies, and two rich, dense and fudgy plain brownies round out this crowd pleaser. Each 7-oz box contains approximately 12 cookies, and bars measure 4” x 2.75″‘ This particular cookie and bar tower set retails for $48 on their website.

How do you enter?
Just leave a comment on this post saying what you do for Thanksgiving, if anything at all.
Do you throw a Friendsgiving? Eat Tofurkey? Stay at home in PJ’s and watch movies all night? Sit at your computer at 12:01 AM and wait for Black Friday deals?
Make sure to let me know by this Saturday, November 17th at 11:59PM pacific time. The winner will be chosen by random.org.

Pumpkin Pie Granola & a Tate’s Bake Shop Giveaway

Ingredients

4 cups old fashioned rolled oats
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 cup baking stevia OR 1 cup sweetener of choice that measures like sugar
1 1/2 tsp salt
1 tsp baking powder
3/4 cups pumpkin puree
1/2 cup applesauce (unsweetened)
3 tbs sugar free maple syrup (or honey or agave nectar)
Optional Add-ins: 1/2 cup white chocolate chips, 1 cup honey teddy grahams lightly crushed

Directions

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
Mix together the oats, cinnamon, pumpkin pie spice, stevia, salt, and baking powder.
In another bowl, mix together the pumpkin, applesauce, and maple syrup. Slowly mix in the wet ingredients with the dry ingredients until evenly coated.
Evenly spread out the granola on prepared baking sheet and bake for 20 minutes, then stir granola around. Bake for an additional 20 minutes or until the granola is golden brown and is crisp. Take the granola out of the oven, and let it cool completely.
Stir in any additional add-ins, if using. Store in an airtight container for up to one week.

https://lovintheoven.com/pumpkin-pie-granola-a-tates-bake-shop-giveaway/

Cookie Dough S’mores

May 31, 2012 by kim 10 Comments

I received The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More for review a couple of weeks ago and finally got the chance to try out a recipe now that I’ve moved into my new apartment. It’s release date is June 5th, 2012, but you can pre order it on Amazon.

First off, can we all come to an agreement on how cute the cover is? If I had a cookbook, I’d want it to look just like this one. Each page had me grinning from ear to ear. Why? The font, the photos, and the styling were all just… perfect. I love it even more because Lindsay Landis was a blogger gone cookbook writer. She’s the author of Love and Olive Oil, one of the many food blogs I follow. It makes me so happy to see bloggers open new doors and find new opportunities. You go, girl!

Side note: Can we talk about the genius invention of these stackermallows? I found them at Target and they instantly make my life so much easier. No more worrying about those darn marshmallows rolling away before you can stack them inside a sandwich!

These were awesome. The amount was just perfect, too. I hate recipes that make 6 dozen cookies or 2 slices of biscotti. The recipe says it yields 12 s’mores, but I could have easily doubled the cookie dough in each one and cut the serving down to 6. 🙂 Best of all? The leftover cookie dough that you don’t use can sit in an airtight container in the refrigerator for some serious snack time, without the fear of salmonella.

I did divert from the recipe a little bit, though. Instead of using bars of milk chocolate, I used mini chocolate chips and stirred them into my cookie dough batter. You’re more than welcome to do both or leave it as is. Either way, the chocolate’s all there!

Cookie Dough S’mores

Ingredients

1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla extract
2 tablespoons milk or cream
1/2 cup all-purpose flour
1/8 teaspoon salt

12 graham cracker sheets, broken in half
2 (1.55 ounce) bars milk chocolate
12 marshmallows

Directions

In a mixing bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated.
Spread about 1 tablespoon of dough onto 12 of the graham cracker halves. Break chocolate bars into 12 equal pieces, and center one piece atop each mound of cookie dough.
Toast marshmallows over an open flame until golden brown or charred to your liking. Place a hot marshmallow on top of cookied dough and chocolate and top with remaining graham crackers. Gently press until marshmallow begins to ooze out the sides. Let sit for 30 seconds -or as long as you can stand- to let the chocolate get sufficiently melty. Enjoy immediately.
Easy Indoor S'mores: For a flameless version of this campfire favorite, place marshmallows on graham crackers and broil for 30 to 60 seconds, or until golden brown and gooey. Or microwave marshmallows for 8 to 10 seconds, or until puffed.

https://lovintheoven.com/cookie-dough-smores/

Recipe from: The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More

Pumpkin Gingerbread Biscotti

May 21, 2012 by kim 20 Comments

I love that watermelon season is about to reach its prime in the year. Instead of drinking water, I eat half a watermelon a day. Seriously. Did you know it’s 92% water (The other 8% may be sugar, but who’s counting)?

Too bad you can’t buy watermelon year round like you can with pumpkin. You can celebrate fall anytime you want with a can of pumpkin. It may not be fresh, but it’ll do. With the many cans of pumpkin in my shelf, I pondered on what I could make. I’ve done plenty of breads and bars so I opted for something that looked a little different than what I normally make or eat: Biscotti.

I’ve never been a fan of biscotti, but this one was right up my alley. My DB ate them dipped in his coffee, but I just nibbled on mine plain. I could have dipped the whole thing in white chocolate and ate them all in a day if I desired, but that’s just crazy talk.

This recipe comes from The Comfort of Cooking.

Pumpkin Gingerbread Biscotti

Yield: 10-12 pieces

Ingredients

1 large egg
1/2 cup sugar
1/2 teaspoon baking powder
1/4 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon freshly grated ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/2 teaspoon vanilla
1 1/4 cups flour
4 ounces real white chocolate, chopped, or white candy melts
3 tablespoons chopped walnuts

Directions

Preheat the oven to 350.
Whisk together the egg, sugar and baking powder on medium-high speed until the mixture falls in ribbons when you life out the whisk. Next, add in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla and whisk.
Carefully fold in the flour.
Shape the dough into a flat log about 3″ wide by 8″ long.
Bake the flat log for 40 minutes, or until a toothpick inserted comes out clean. Remove from the oven and lower the temperature to 300 degrees.
Let the dough cool down for 15 minutes before cutting into 1/2 inch slices. Put the slices on the baking sheet and bake for another 30 minutes, turning them over half way through.
Let cool completely.
Melt the white chocolate and dip half of the biscotti into it. Sprinkle the walnuts on top. Lay them on wax paper until the white chocolate hardens and then serve.

https://lovintheoven.com/pumpkin-gingerbread-biscotti/

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