3 Awesome Mini Muffin Tin Pies To Make This Thanksgiving

Today I’m sharing three mini muffin tin pies, which are the perfect last minute addition to your thanksgiving menu.

  1. Mini Pumpkin Pie Sugar Cookie Cups

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2. Mini Deep Dish Pecan Pie Cups 

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3. Caramel Apple Crisp Bites 

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Snickerdoodle Cookie Cups Two Ways

Today I’m sharing two snickerdoodle cookie cup recipes and a fun cocktail recipe.  I incorporated baked apples and snickers candies into the cups, which helped get me into the Fall spirit.

Baked Apple Snickerdoodle Cups With Caramel Drizzle – Serving Size: 6 Cookie Cups

Baked Apples and snickerdoodle cookie cups

Ingredients – 

Snickerdoodle Cookie Mix +all ingredients listed on mix

1 Apple, cut into bite sized pieces

1 tablespoon of flour

1 teaspoon of brown sugar

1 teaspoon of granulated sugar

a pinch of nutmeg

a pinch of cinnamon

caramel syrup, drizzled over baked apples

Recipe – 

  1. Preheat oven to 375°F
  2. Combine flour, brown sugar, granulated sugar, nutmeg and cinnamon into a bowl.
  3. Add cut apples into sugar mixture.
  4. Bake apples for 15 minutes.
  5. Make snickerdoodle cookie dough according to the package directions.
  6. Put snickerdoodle dough into mini muffin tin cups.
  7. Bake snickerdoodle cups for 15 minutes.
  8. Remove snickerdoodle cups from oven and add baked apples to the cups.
  9. Turn oven down to 350°F
  10. Bake cups with apples for 8 minutes.
  11. Add a drizzle of caramel syrup to each cup.
  12. Enjoy!

Snickerdoodle Cookie Cups with Chocolate Ganache and Chopped Snickers Candies– Serving Size: 6 Cookie Cups

Snickerdoodle Cookie Cups with Chocolate Ganache & chopped snickers

Ingredients –

Snickerdoodle Cookie Mix +all ingredients listed on mix

2 Tablespoons of milk chocolate chips

1 Teaspoon of heavy cream

Snickers Candy, cut into bite sized pieces

Recipe – 

  1. Preheat oven to 375°F
  2. Make snickerdoodle cookie dough according to the package directions.
  3. Put snickerdoodle cookie dough into mini muffin tin cups.
  4. While the snickerdoodle cups are cooling off make your chocolate ganache – put heavy cream into small bowl and microwave for 30 seconds or until close to boiling. Add milk chocolate chips and mix until smooth.
  5. Add chopped snickers on top of chocolate ganache
  6. Enjoy!

Caramel Apple Martini – Inspired by Charm 

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My take on HAPA Food Truck Crispy Cauliflower Tacos 

In honor of taco tuesday i’m sharing my latest taco creation inspired by HAPA Food Truck’s Crispy Cauliflower tacos. Below is the recipe for my adaptation.

My take on HAPA crispy cauliflower tacos
Crispy Cauliflower Tacos – Serving Size: 2 Tacos

Ingredients – 

1/4 cup of Trader Joe’s Kung Pao Tempura Cauliflower

1/4 cup of Trader Joe’s spicy Thai Shrimp fried rice, use only the rice

1 Tablespoon of sautéed kale 

2 Tablespoon of Trader Joe’s Tropical Salsa 

2 tortillas

Recipe –

  1. Bake cauliflower according to package directions.
  2. Microwave sautéed kale and fried rice for 30 seconds or until heated through.
  3. Micowave tortillas with wet paper towel for 30 seconds on each size.
  4. Put Tempura cauliflower, rice and kale mixture in tortilla and top with tropical salsa.
  5. Enjoy warm!

3 Awesome Mini Egg Cups To Try This Week!

I’ve come to the realization recently that my lunch and dinner menus are pretty strong, but my typical breakfast of toasted ezikiel bread with almond butter is kind of weak so I have decided to up my breakfast game and I found some yummy mini egg muffin bites on Pinterest to try. What I like about these recipes is that you can make a batch during the weekend and then you have an easy breakfast to heat up when you are heading out the door to work during the week!

  1. Petite Vegetable Frittatas

Mini Veggie Frittatas

2. Huevos Racheros Cups

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3. Egg and Spinach Cups

Spinach & Egg Bites

2 Awesome Zucchini Recipes

Ever since my work colleague turned me onto this julienne peeler i’ve been a zucchini noodle (zoodle) addict. Veggie noodles are an awesome low calorie way to make your favorite pasta dishes. Today I’m sharing two delicious recipes. One recipe is a variation of cacio e pepe and the other is Kung Pao Chicken zoodles.

Cacio e Pepe Zoodles –Serving size: 2 cups

Cacio e pepe zoodles

Ingredients – 

1 cup of zucchini noodles

1 tablespoon of olive oil

2 tablespoons of boiling water

1 1/2 tablespoons of parmesan cheese

2 teaspoons of black pepper

Recipe – 

  1. Peel zucchini using a julienne peeler or you can buy premade zucchini noodles from most grocery stores.
  2. Heat olive oil in a sauté pan.
  3. Sauté zoodles for 3-5 minutes or until heated through.
  4. In a bowl combine boiling water, parmesan cheese and black pepper to form a paste.
  5. Add cheese and pepper paste to your zoodles and mix throughly.
  6. Enjoy warm!

 

Kung Pao Chicken Zoodles – Serving size – 1/2 cup

Kung Pao Chicken Zoodles

Ingredients – 

1 cup of zucchini noodles

1 tablespoon of olive oil

1/2 cup of Trader Joe’s Kung Pao Chicken, cooked

Recipe – 

  1. Peel zucchini using a julienne peeler or you can buy premade zucchini noodles from most grocery stores.
  2. Heat olive oil in a sauté pan.
  3.  Sauté zoodles for 3-5 minutes or until heated through.
  4. In another pan sauté Trader Joe’s Kung Pao chicken according to package directions.
  5. Once your chicken is fully cooked combine with your cooked zoodles and add sauce and mix throughly. Add peanuts as your garnish.
  6. Enjoy warm!

 

 

 

Trader Joe’s Products I Love: Island Salsa

In today’s addition of Trader Joe’s products I love I’ve decided to feature Island Salsa.

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This product is a perfect condiment for tacos and I’ve also used as a marinade for my lemon & olive oil baked chicken tenders, which is exemplified in my zucchini noodles, kale and black bean recipe (see below) and as a spread on my Thai Sweet Chili Veggie Burger (see below).

 

Island salsa marinated chicken, black bean and kale zucchini noodles – Serving size: 1 cup (2 servings)

Island Salsa Zuchinni Noodles

 

 

 

 

 

 

Ingredients – 

lemon & olive oil baked chicken tender, shredded

2 tablespoons of island salsa

1/4 cup of black beans

1/3 cup of sautéed kale 

1 cup of zucchini noodles ( I use this julienne peeler to make my zucchini noodles)

1 tablespoon of olive oil

Recipe – 

  1. Marinate shredded chicken for at least 15 minutes or overnight in island salsa.
  2. Peel zucchini using a julienne peeler or you can buy premade zucchini noodles from most grocery stores.
  3. Heat olive oil in a sauté pan.
  4. Add zucchini noodles to the pan and cook for 3-5 minutes or until heated through.
  5. Heat your pre-cooked sautéed kale in microwave for 30 seconds.
  6. Add your shredded chicken, kale and black beans to the zucchini noodles and heat over low heat for one minute or until all ingredients are combined.
  7. Add a sprinkle of parmesan cheese if desired and enjoy warm!

 

Thai Sweet Chili Veggie Burger With Tropical Salsa Spread  – Serving Size: 1 Burger

Sweet Thai Chili Veggie Burger

Ingredients – 

Thai Sweet Chili Veggie Burger

1/3 cup of sautéed kale

1 tablespoon of Trader Joe’s fire roasted bell peppers and onions (optional)

1 tablespoon of spicy peanut vinaigrette (optional)

1 piece of  Trader Joe’s reduced fat white cheddar cheese

2 pieces of ezekiel bread

1 tablespoon of island salsa

Recipe – 

  1. Put slice of white cheddar cheese on one piece of bread.
  2. Toast both pieces ezekiel bread in toaster oven or if you don’t have a toaster oven you can bake in the oven at  350°F for 6-8 minutes or until cheese is bubbling.
  3. Cook thai sweet chili veggie burger according to the directions on the package.
  4. Heat your pre-cooked sautéed kale and roasted bell peppers and onions  in the microwave for 1 minute or until heated through.
  5. Coat kale and roasted pepper mixture with spicy peanut vinaigrette (if using).
  6.  Top veggie burger with sautéed kale and peppers and tropical salsa and use toasted ezekiel bread as your bun. Put the plain piece of bread on the bottom and the piece with melted cheese on the very top.