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Pumpkin Nutella Cookies

November 20, 2012 12:54 pm · Posted by Lauren G

Wowie kazowie these are delicious! They're little clouds of pumpkin cookie (that are so soft I'll almost call it cake) with Nutella swirled throughout. And let's face it, Nutella makes anything better, but it's not too sweet or overwhelming. Yum yum yum! 

  • 1 cup canned pumpkin puree
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1/2 cup Nutella

1. Preheat oven to 350F and line baking sheets with parchment paper.

2. Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined.

3. Spoon 1/2 cup in Nutella in, spreading out large dollops over the batter. Using a spoon, gently swirl the Nutella into the batter, but don't let it fully mix.

4. Take large tablespoons full of dough and drop onto cookie sheet, about 2 inches apart. When finished, try to shape the dough to resemble a cookie. The cookies dough should be round and flat and smooth, resembling close to the finished baked product because the cookies don't spread much during baking and will rise up. It helps to work with the dough if your hands are freshly washed and slightly damp.

5. Bake for approximately 10 minutes or until lightly brown, firm to the touch and bottoms of cookie don't stick to the sheet.

(Inspired by Kirbie's Cravings)


Ricotta Fruit Tart

May 15, 2012 12:07 pm · Posted by Lauren G

Welp, I still have tortillas from my first Costco purchase. Since I can only eat so many quesadillas, I'm doing my best to find other ways to use them. Here's a recipe that I adapted from Phyllo dough. The tortillas in this recipe crisp nicely and you can pull these tarts apart and eat them like chips and dip!

  • 3 uncooked flour tortillas OR 5 sheets phyllo dough (for those of you who want to do this the old fashioned way...)
  • 2 tablespoons unsalted butter, melted
  • 1 cup low-fat ricotta cheese
  • 1/4 cup white sugar
  • egg
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon vanilla extract
  • 1 pinch ground nutmeg
  • 2 cups fresh berries
  • 1 tablespoon confectioners' sugar for dusting


  1. Drain ricotta cheese in a sieve for 20 minutes; set aside.
  2. Preheat oven to 350 degrees F. Spray muffin tin with cooking spray.
  3. Cut tortilla into four pieces, line each muffin cup, and brush with butter. OR Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each muffin cup with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
  4. Combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg until smooth. Pour an equal amount of mixture into each tart shell.
  5. Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange berries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.


(Inspired by allrecipes)

Filed under: Yum, recipes Tagged with: ricotta tart, fruit tart, Yum, ricotta, recipes

Apple Cranberry Stuffing Muffins

December 13, 2011 3:15 pm · Posted by Lauren G

My favorite part of any Thanksgiving feast is the stuffing, so naturally, I was in charge of it this year. I found this awesome recipe and modified it into single serve muffins (even though I had 2).

1 1/2 cups cubed whole wheat bread

3 3/4 cups cubed white bread (Feel free to use different kinds of bread such as sourdough or baguettes. This recipe is also perfect for your slightly stale bread)

1 pound ground turkey sausage (most any sausage will work in this recipe)

1 cup chopped onion

3/4 cup chopped celery

2 1/2 teaspoons dried sage

1 1/2 teaspoons dried rosemary

1/2 teaspoon dried thyme

1 Golden Delicious apple, cored and chopped

3/4 cup dried cranberries

1/3 cup minced fresh parsley

1 cooked turkey liver, finely chopped

1 1/4 cup turkey stock (can be modified depending on desired consistency)

1 egg

4 tablespoons unsalted butter, melted

Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock, egg and melted butter, and mix lightly. Spoon into paper-lined muffin tins. Bake 25 minutes or until top crusts.

(Inspired by allrecipes)



Salty River Bars

November 22, 2011 12:40 pm · Posted by Lauren G

I want to make something for dessert...what do I have in my pantry? Enough to make these Salty River Bars! They're the perfect combination of salty and sweet with a satisfying crunch.

1 box Saltines (Actually, about 1 1/2 sleeves. I used whole wheat in an attempt to be healthier. The original recipe calls for club crackers, but I like the saltiness of these instead)
1 cup (2 sticks) unsalted butter
1 cup brown sugar
1 cup peanut butter (You can also use peanut butter chips)
1 1/2 cups semi-sweet chocolate chips (For fun, I added a heaping, and I mean heaping tablespoon of Nutella)
1 1/2 teaspoons vegetable or canola oil
coarse sea salt

Line 8 x 8" glass or metal baking pan with foil so that it's hanging over the edges of the pan. Lightly spray the foil with non-stick cooking spray or grease lightly with vegetable oil or butter.

Place about 13 saltines in the bottom of the pan (break crackers in half to fit)

Melt the butter, brown sugar, and peanut butter in a small saucepan over medium heat, stirring constantly, until melted, bubbly around the edges, smooth and creamy (about 5 minutes). Pour 1/3 of this mixture over the crackers and spread as evenly as possible. Then, add another layer of crackers and peanut butter caramel on top. Then, another layer and then finish with a layer of crackers.

Finally, melt the chocolate chips (and the Nutella if so inclined) in a bowl in the microwave with the vegetable oil, stirring in 30 second increments until the chocolate is completely melted and smooth. Spread chocolate evenly over crackers. Allow the chocolate to cool ever-so-slightly then sprinkle the top with coarse sea salt.


(Inspired by Blue-Eyed Bakers)


Raspberry Buttercream Frosting

October 20, 2011 5:10 pm · Posted by Lauren G

Just a little twist on regular buttercream frosting. Fresh raspberries keep it light.

1 cup unsalted butter, softened (Ideal texture should be like ice cream)

3-4 cups confectioners (powdered) sugar, sifted

1/4 teaspoon table salt

1 tablespoon vanilla extract

1/4 cup fresh raspberries, mashed

up to 4 tablespoons milk of heavy cream


Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.

Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.

Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of mashed raspberries and beat for 3 minutes. Continue adding raspberries until desired color and flavor is achieved.

If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.


(Inpired by Savory Sweet Life)




Fluffy Blueberry Pancakes

August 30, 2011 11:48 am · Posted by Lauren G

In an attempt to be healthier, I've started buying fruit from Costco. I had recently gotten some blueberries, and while I love just snacking on them, I wanted to make something fun. What could be better than blueberry pancakes on a Saturday morning? The batter was a little thick, so just make sure you cook them all the way through!

2 1/4 cup all purpose flour

1/2 tsp. salt

2 eggs

1/4 tsp. baking soda

1 tbsp. baking powder

1/4 cup vegetable oil

1 1/2 cup buttermilk or plain yogurt (I used Greek yogurt which I also buy from Costco. If you don't have buttermilk, check out this substitution)

1/4 cup sugar

1/2 cup blueberries


Place dry ingredients in a large mixing bowl and stir with a whisk to blend well.

In a separate bowl, lightly beat the eggs with the whisk, then add the buttermilk or yogurt and the vegetable oil.

Blend mixture well with the whisk, then pour into the dry mixture.

Using a large spoon, gently stir mixture until just moistened. Fold in the blueberries.

Lightly grease a large heavy gauge skillet or griddle with non-stick spray heat over a medium setting.

Spoon batter, about 1/4 to 1/3 cup at a time onto the heated griddle about 2 inches apart and cook until golden. (The batter is too thick to use the bubble rule, so be sure to check your pancakes frequently)

Flip and cook the remaining side.

(Inspired by BigOven)

Filed under: Pancakes, blueberry, Yum, recipes Tagged with: Yum, pancakes, blueberry, recipes

Homemade Do-Si-Dos

January 23, 2011 11:42 am · Posted by Lauren G

It's almost time for Girl Scout cookies and these peanut butter sandwiches are my favorite. They ended up being super easy to make! Sorry the last picture is a little blurry :(


Peanut Butter Cookies

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 1/2 cups creamy peanut butter

2 eggs

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees F. Beat together butter, sugar, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Whisk together flour, baking soda, baking powder and salt. Add to the peanut butter and mix together, scraping sides.

Roll peanut butter cookie dough into 1/2 balls. Place on lined baking sheet every two inches and press down lightly. Bake 11-13 minutes. Remove from oven and allow to cool completely in the open air on the cookie sheet so they crisp up just a bit.


Peanut Butter Filling

1 cup peanut butter

1 cup powdered sugar

Blend together peanut butter and powdered sugar until creamy. Place a small amount on the back of one cookie and sandwich with another. Repeat until all cookies are done.


Filed under: cookie, cookies, recipe Tagged with: Yum, recipes

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