Recipe

Pumpkin Snickerdoodles

Pumpkin-HeaderOh my! If you love pumpkin, you will love this recipe for Pumpkin Snickerdoodle Cookies. This time of year, I feel like I’m making them every week!

So m-o-i-s-t, a little chewy, and a whole lotta fall flavor! Even if you don’t like pumpkin, you might want to try these. I have a friend who doesn’t like pumpkin… she still loved these cookies. The flavor isn’t overwhelming at all, it’s more soothing and comforting.

Bonus? Your house will smell so amazing you’ll never want to leave. The neighbors might even come over if they get even a teeny whiff of this goodness! And, what’s more? These are Grant’s all time favorite cookies. That’s saying something given the fact that he’s my taste-tester and usually tries 2-3 new sweets each week :)Pumpkin-Collage

Pumpkin Snickerdoodles
Recipe Type: Dessert
Serves: 36-48
Ingredients
  • COOKIES:
  • 3 3/4 c. flour
  • 1 1/2 tsp. baking powder
  • dash of salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 sticks unsalted butter (softened to room temperature)
  • 1 c. sugar
  • 1/2 c. brown sugar
  • 3/4 c. Libby’s pumpkin puree
  • 1 egg
  • 2 tsp. vanilla extract
  • COATING:
  • 1/2 c. sugar
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. allspire
Instructions
  1. Combine flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
  2. Using an electric mixer, beat butter, sugar, and brown sugar until well-blended and fluffy, about 2.5 minutes.
  3. Add the pumpkin puree and mix until smooth.
  4. Blend in the egg and vanilla until well-incorporated, making sure to scrape the sides of the bowl as you go.
  5. Place the mixer on low speed and gradually add the dry mixture to the wet ingredients. Mix until just incorporated.
  6. Cover with plastic wrap and chill for 3 hours.
  7. While dough is chilling, make your coating mixture in a small bowl. Simply combine sugar and spices.
  8. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  9. Form dough into balls, about 1.5-2 inches in diameter.
  10. Roll each ball in the sugar mixture, adding a sweet coating to each.
  11. Bake cookies for 9-11 minutes, or until just set (a faint crack may appear on the top of each cookie). Cookies may appear a bit underdone, but will finish cooking through once removed from oven.
  12. Cool for 3 minutes on baking sheet and transfer to a cooling rack.
  13. Repeat process until all dough is used up (make sure dough stays in fridge in between baking process- keep it cold!)
Notes
Cookies can be stored in airtight container for up to 3 days, and in freezer for up to 3 months.
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As always, don’t forget to keep up with me on Intsagram, Pinterest, Facebook, and Twitter! Have a “sweet” Monday, y’all!

Fall Sunflower Cookies

Flower-1Happy Monday and more importantly, HAPPY FALL, Y’ALL!

I hope you’re all enjoying the start to this new, wonderful season. This past weekend was incredibly busy, full of lots of great food at Music City Eats, time spent with family, and of course, a little {okay, maybe a lot} of football watching! Of course, I also made time to bake, whipping up these Fall Sunflower Cookies.

Today, I am bringing you an adorable AND easy recipe for Fall Sunflower Cookies. I hope you love these as much as I do… I can’t seem to get enough of these sugary treats, and know my friends will love the little burst of fall when I deliver them later today.

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Fall Sunflower Cookies
Recipe Type: Dessert
Serves: 24
Ingredients
  • 1 package Pillsbury “break-n-bake” Sugar Cookies {refrigerated}
  • 1 tub of Vanilla Frosting
  • 1 bag of Mini Chocolate Chips
  • 1 bag of Candy Corn
Instructions
  1. Bake sugar cookies according to package directions.
  2. Let cool until room temperature.
  3. Frost each cookie with a layer of vanilla frosting {you could also make your own frosting, but I like to keep it easy}.
  4. Place individual candy corn pieces in a circle around the outside of the cookie, with the pointy end toward the center. Repeat this until you have an entire ring around the cookie. These make up the flower petals.
  5. Place mini chocolate chips in the center of the candy corn circle, to serve as the center of the flower. Really press them into the icing to ensure they don’t fall out- you might even need a few layers.
  6. Let the frosting set for about 1-2 hours.
  7. Package in individual cello bags and tie with ribbon, or keep in an air-tight container for up to 3 days.
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Flower-Cookie-Steps*What would y’all like to see more of in the coming weeks? Cookies? Muffins? Healthy? Easy? Just let me know, and I will do my best to come up with something yummy! Make it a marvelous Monday!

As always, please follow me on Instagram, Pinterest, Facebook, and Twitter

Gameday Snack Mix Bars!

Bars_1Football season is finally here! I am so, so excited about this. You can bet that each weekend from now until the Superbowl, I’ll be watching as many games as I can. Friends, family, football, and yummy food makes for an awesome weekend!

This past weekend was no different! We rang in the start of this glorious season with a viewing party, and of course, I had to bring treats! I think you will LOVE these Gameday Snack Mix Bars!

With only 6 ingredients and 10 minutes needed to whip these up, you won’t even believe it! These bars combine everything I love (and I hope you do too) – sweet, salty, crunchy, and gooey, plus peanut butter and chocolate deliciousness. YUM!

I have been making these bars for years (thanks to my mom’s recipe from my childhood) and every time I make them, they are a HUGE hit. Be prepared to hand out the recipe, because everyone will be asking! :)

They are perfect for lunchbox treats, after school snacks, party treats, or even favors. If I bring them to a party, I like to package them in a clear cellophane bag and tie with a coordinating ribbon. To increase the cuteness factor, simply switch out regular M&Ms for whatever M&Ms are in season. For example, I used the “Touchdown Mix” M&Ms in these Gameday bars!Bars_4

Gameday Snack Mix Bars!
Recipe Type: Dessert
Prep time: 10 mins
Total time: 10 mins
Serves: 12-20
Ingredients
  • 2 c. corn Chex
  • 2 1/2 c. halved pretzel sticks
  • 1 1/2 {or 2} c. M&Ms {if you want more chocolate goodness, use 2 cups}
  • 1/2 c. butter
  • 1/3 c. peanut butter
  • 5 c. {10.5 oz. bag} mini marshmallows
Instructions
  1. Prepare a 9×13 pan using Pam spray.
  2. In a large bowl, combine M&Ms, halved pretzels, and Chex.
  3. In a microwave safe bowl, melt butter and peanut butter.
  4. Once melted, add mini marshmallows and coat thoroughly.
  5. Return to microwave and heat until marshmallows are melted and well-combined with butter/peanut butter mixture. {Be sure you stir frequently!!}
  6. Once marshmallow mixture is smooth, pour into dry ingredient mixture.
  7. Combine everything and pour into greased pan.
  8. Cover pan, and let bars harden. For faster cooling, place in refrigerator for 1 hour, or until they are able to be cut into pieces.
  9. Cut pan of bars into individual pieces, and wrap each piece in plastic wrap. This way, they’re individually ready to eat, and can easily be transported anywhere! This also keeps them fresh longer.
  10. Enjoy!
Notes
You can also heat marshmallow mixture on stove. Substitute holiday M&Ms when appropriate to change up the theme!
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I hope you enjoy these as much as my family and I do! Go team!

*Note: 1- For the gluten free version of these bars, substitute regular pretzels for gluten free pretzels. 2- This recipe yields 12-20 bars depending on how big you cut them!

xo, Hilari

Sprinkle Marshmallow Pops

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I can’t even believe it….I am bringing you all a post featuring an edible treat that I made myself. Granted, it’s ridiculously easy and doesn’t involve much culinary talent, but for those who know me, it’s fairly impressive. Usually I leave the cooking & baking to my Dessert Contributor, but I just couldn’t resist getting in the kitchen this week. Don’t worry though, the pro has put together a post for you today as well….

With the 10 Minute Craft Dash Birthday Bash happening, I wanted to bring you a quick little sweet treat that could be whipped up in 10 minutes. Just six ingredients/ supplies and you could create up these sugary treats.

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lg. marshmallows //  candy coating or chocolate bark //  sprinkles

chevron twill // clear gusseted bags // decorative straws

How-To: Sprinkle Marshmallow Pops

Step 1– Heat up stove for chocolate (I used the double boiler technique, but you can use the microwave instead).

Step 2- Poke a hole through your marshmallow using your decorative straw.

Step 3- Dip marshmallow into melted chocolate and use spoon to evenly coat it all over.

Step 4- Add sprinkles immediately to chocolate covered marshmallow (before chocolate hardens).

Step 5- Set finished marshmallow into refrigerator to harden.

If you’re using these as favors, I would add the clear bags and ribbon. However, if it’s for a dessert buffet, you could create a “bouquet” of the marshmallows by sticking them into a display piece with styrofoam.

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You can see in the picture above, I used two different colored straws and chevron twill- both of them purchased at Little Free Radical, one of my blog sponsors. Love the variety of straw colors she carries and well, you all know I’m obsessed with the ribbon.

Enjoy! If you create this quick little treat, I would love to see a picture! Tag me on Twitter or Instagram, or upload a picture to the Pretty Pink Posh Facebook page!

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To those new to my blog, Hilari at Be Sweet is my amazing Dessert Contributor here on the blog. She brings two posts each month to Pretty Pink Posh and her recipes always look so delicious AND they’re easy! I’m thrilled that she has put together a post on her blog in honor of the birthday bash featuring some quick dessert ideas! Be sure to check them out!

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Lemon Crinkle Cookies

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Summer is officially here! With the change in season, I’ve made a 360 change in life plans. It’s been a whirlwind throughout these past few weeks, but I am excited to announce that I am settled and LOVING life in New York City! There is just so much to do, every hour of the day, and it’s been really fun to create my own little space in such a HUGE city. I will be here for the next 10 weeks working for Martha Stewart Living! {My grad school program requires an internship… I reached for the stars, and well, here I am!}

Onto the sweets… Lemon Bars are some of my absolute favorite. But, they have to be served chilly to really taste the goodness. Check here for the best lemon bar recipe you will ever taste {I might be a little bias :) } So, why not take a lemon bar and turn it into a cookie for the hot summer months? I did just that, and it worked! Randomly last week, I had been reflecting on my absolute favorite Christmas cookie – chocolate crinkles – and thought that texture combined with a lemon flavor would be melt in your mouth amazing. It is!

Lemon Crinkle Cookies
Recipe Type: Dessert
Ingredients
  • 1 c. sugar
  • 1/2 c. (1 stick) butter, softened
  • 1/2 tsp. vanilla extract
  • 1 tsp. lemon zest
  • 1 T fresh lemon juice
  • 1 egg
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 c. all purpose flour
  • 1 c. powdered sugar {for rolling}
Instructions
  1. Cream butter and sugar in a large mixing bowl until light and fluffy {4 minutes-ish}.
  2. Mix in vanilla, zest, juice, and egg until well combined and consistent in texture.
  3. Add baking powder, baking soda, and salt. Mix well.
  4. Stir in flour.
  5. Cover dough and chill in fridge for 4 hours {or overnight}.
  6. Preheat oven to 350 degrees.
  7. Put 1 c. powdered sugar in a small bowl.
  8. Form balls of dough in your hand {the dough will warm up from the heat of your hands} and completely coat in powdered sugar.
  9. On parchment or silpat lined baking sheets, place cookies 2 inches apart.
  10. Bake for 8-11 minutes {depending on size of cookies} until bottoms are just slightly browned.
  11. Cool for 3 minutes, then transfer to cooling rack.
  12. Enjoy!
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These are perfect for summertime picnics, play dates, camp care packages, hubby’s work lunches, even breakfast..! I hope you enjoy these as much as I do!

Happy Monday!

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Spring Mini Monster Cookies

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Happy Memorial Day, y’all!

I was just so thrilled with the positive response from my very first recipe! Thank you all for such a warm welcome, I know I’m going to love contributing recipes to y’all… get ready!

I couldn’t wait to create something just as delicious, and exclusive, for Pretty Pink Posh readers! The classic monster cookie recipe is one of my favorites, and is something that I grew up with. I have fond memories of coming home from school to a house smelling of fresh baked “monsters” and an icy cold glass of milk waiting for me on the counter. Those were the days :)

Today, I’m sharing a “spring-y” version of monster cookies with you. There are just a few minor changes that make them brighter and more enticing for those hot summer days! They are perfect for picnics, hikes, after school snacks, BBQ treats, or just because. Everyone LOVES them, and they’ll be the hit of the party! Mini or “monstrous,” the size doesn’t make any difference in taste! Bonus: they’re gluten free! {You can ensure this by using gluten free oats}

Tip: At my house, we freeze cookies after baking them, and can enjoy them for up to 6 months! On a regular basis, I’ll find Grant munching on some frozen cookies- a nice and chilly treat for when the days really heat up!

Enjoy – I hope you have a fun-filled day with friends and family ahead!

Spring Mini Monster Cookies
Recipe Type: Dessert
Ingredients
  • 3 eggs
  • 1 1/4 c. packed light brown sugar
  • 1 c. sugar
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1 1/2 c. creamy peanut butter
  • 1 stick butter, softened
  • 1 c. Spring M&Ms {or regular, only the color changes!}
  • 1 c. white chocolate chips
  • 2 1/2 tsp. baking soda
  • 4 1/2 c. quick cook oats {not instant}
Instructions
  1. In the biggest mixing bowl you have, combine the eggs, brown sugar, and sugar. Mix until smooth.
  2. Add salt, vanilla, peanut butter, and butter. Mix well until fully incorporated.
  3. Add baking soda and oats. Stir well.
  4. Mix in M&Ms and white chocolate chips.
  5. Cover and refrigerate 1-2 hours.
  6. Preheat oven to 350 degrees F.
  7. Roll dough in your hand to form a ball, about 1 tablespoon in size.
  8. Bake for 6 to 8 minutes, or until just slightly golden brown. Don’t overbake! {They will continue to cook on cooling rack}.
  9. Let stand 2 minutes and transfer to cooling rack.
  10. When cool, freeze in Ziploc bags for up to 6 months, or keep at room temperature in an airtight container for 4 to 5 days.
  11. Enjoy!
Notes
This recipe will make LOTS of mini cookies! If you’d prefer larger cookies, or the typical “monster,” simply increase baking time.
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Oreo Stuffed Brownie Cupcakes

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Hi y’all! I am thrilled to be joining sweet Paulina and her wonderful blog! Twice a month, I will be sharing a new and original recipe for something that will likely throw your diet off track, but it will be so worth it! Up first, are these splendid cupcakes. Or are they brownies? Either way, they are absolutely amazing, and provide the perfect combination of textures and flavors. I love anything peanut butter and chocolate, and I hope you do, too! And bonus, they’re super simple to whip up, which means they’ll most likely be your go-to dessert to wow all of your friends :)

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Oreo Stuffed Brownie Cupcakes
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 12
Ingredients
  • 12 cupcake liners
  • 1 box of Ghirardelli brownie mix {plus necessary ingredients}
  • 12 Oreos {I used Mega-Stuffed}
Instructions
  1. Preheat oven to 325 degrees.
  2. Prepare the brownie mix according to the back of the box.
  3. Line a muffin tin with liners.
  4. Place an Oreo at the bottom of each lined spot.
  5. Pour brownie batter over the Oreos and into each individual liner until the tins are all 3/4 full. {You should have enough for 12 – if you have extra, just make additional cupcakes until all of the batter is gone}
  6. Bake according to the box directions, or for about 25-30 minutes.
  7. Let cool, remove from pan, and place on wire cooling rack.
  8. Once completely cooled, frost with Peanut Butter Cream Cheese Icing!
Notes
I made these with a boxed mix for brownies. This was purely to keep it easy! However, if you have a tried and true brownie recipe, by all means, use it in place of the boxed mix, and just adjust baking temperature and time according to your recipe.
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Peanut Butter Cream Cheese Frosting
Prep time: 15 mins
Total time: 15 mins
Serves: 12
Ingredients
  • 8 oz. cream cheese, softened
  • 1/4 stick butter, softened
  • 2/3 c. peanut butter
  • 1 tsp. vanilla
  • 4 c. powdered sugar
  • 2-3 tbsp. milk
  • Mini chocolate chips {for garnish}
Instructions
  1. Using an electric mixer, combine cream cheese and butter until completely combined and smooth.
  2. Add peanut butter and mix well.
  3. Blend in vanilla.
  4. Gradually add in powdered sugar, 1 cup at a time, until well incorporated.
  5. Mix in milk, 1 tablespoon at a time, until the frosting forms your desired consistency.
  6. Refrigerate 15-20 minutes before using.
  7. Using icing bags and tips, frost the cooled cupcakes.
  8. Sprinkle with mini chocolate chips.
  9. Enjoy!
Notes
For thicker icing, use less milk. For thinner icing, use more milk.
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Thanks for letting me stop by, and I can’t wait to get to know you all better! I’ve heard so many amazing things about Pretty Pink Posh’s loyal fans and followers, and feel so honored to get to be a part of this!

Happy Monday – make it a sweet one! xo

Cilantro Lime Shrimp

It has been a while since I’ve posted a guest post! What I am sharing today is a favorite between Paulina and I that we can eat day or night, hot or cold. It is more of a “sunny day” dish, but definitely still enjoyable in times when the sun is in dire need of showing itself.

I absolutely love this dish and am happy to say that I eat it all the time. It’s easy to make, doesn’t require a lot of ingredients and tasty!

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Cilantro Lime Shrimp

Recipe Type: Entree
Author: Krista Nakamura
Prep time:
Cook time:
Total time:
Ingredients
  • 1/2 lime
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup picked cilantro
  • 3 T minced garlic
  • 1 pound Shrimp, peeled and uncooked
  • Salt
  • Pepper
Instructions
  1. Heat wok on high heat. Add half of the Olive Oil and Garlic.
  2. Add shrimp and cook on medium heat. Season with salt and pepper.
  3. Chop up cilantro until desired size, mix with shrimp.
  4. Once shrimp is opaque in color, squeeze in the juice of the lime. Turn heat off and add the rest of the olive oil for an even coat. Finish and serve.

 

 

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Heat wok on high heat. Add half of the Olive Oil and Garlic.

Add shrimp and cook on medium heat. Season with salt and pepper.

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 Chop up cilantro until desired size, mix with shrimp.

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Once shrimp is opaque in color, squeeze in the juice of the lime. Turn heat off and add the rest of the olive oil for an even coat. Finish and serve.

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I have just flipped to a new chapter in life by moving to San Francisco this past week. I’ll be working in a kitchen here and will be playing with local ingredients and playing with new recipes. I hope that you won’t mind a few new and exciting ingredients that I will have in future posts! The beauty of the internet, I can still contribute from a different location!

Thank you so much for reading. I hope that some of you will try out this recipe. If you do, be sure to let me know! Also, if you want to see specific recipes (appetizers, entrees, desserts), I want to hear that too. Enjoy!

krista

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