Apple Pie Egg Rolls with 3 Ingredient Pumpkin Pie Ice Cream

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareTheJoyOfPie #CollectiveBias

Looking for the perfect dessert? You can #sharethejoyofpie with these apple pie egg rolls and easy 3-ingredient pumpkin pie ice cream. Even better? The ice cream doesn't require any special equipment-- just a mixer and a few ingredients. You'll love these dessert egg rolls, too-- they're perfect for parties or a great weekend at home. For Christmas, share the egg rolls or your favorite pie with neighbors in this adorable neighbor gift idea! #ShareTheJoyOfPie [ad]

Mmm… pie. It’s easily my favorite dessert for Christmas– nothing says “celebration” like a big slice of dutch apple or pumpkin pie. But sometimes, you need a little twist on a classic, and that’s where today’s recipes come in. All you need is a couple of Marie Callender’s® Dessert Pies, a couple of extra ingredients, some Reddi-Wip®, and a mixer… and you’ll find some serious pie love.

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So-Easy Custard Pie

This custard pie is so easy to make that your guests will never believe it. And since it's not too sweet, it's the perfect choice to be the star of your holiday dessert table or Christmas party.

Christmas is sweet… sometimes a little overly so. That’s why this custard pie is so perfect- it’s not too sweet, but it’s the perfect amount of sweetness for your dessert bar at your holiday party, a nice contrast from the overly sweet desserts that tend to pile up at the holidays. Plus, it’s beyond easy… especially if you use a pre-made crust!

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Maple Bacon-Filled Pinata Cookies

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This year, Santa wants Bacon, and to share that message, I’ve partnered with Farmland Bacon. This post is sponsored by Farmland, but all opinions are my own.

Santa wants bacon. If you love bacon as much as Santa does, you'll love these maple bacon pinata cookies. They're packed with a full piece of bacon in each slice-- perfect for Santa OR for your Christmas party or cookie exchange! BaconForSanta [ad]

Bacon. I love bacon. Like… so much. But the problem is, I never get any bacon– my son always insists on stealing it from my plate. I’m pretty sure stealing bacon means he should end up on the naughty list… right? Luckily for him, Santa has offered a very great way to, well… improve your chances of not being on the naughty list. It’s easy– just give him bacon. That’s why this year, I have an idea so you don’t have to compromise between the traditional milk and cookies (yum) and what Santa really wants for Christmas– BACON (even yummier). Maple. Bacon. Pinata Cookies. That’s right– bacon filled cookies with a hint of maple flavor. I’m not joking. There’s a full slice of delicious Farmland bacon in every cookie.

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What I want My Son to Know This Holiday Season

The holidays have always played a really important part in my life, and I really want to try my hardest to keep that magic alive for my son as well. That’s why, during the holiday season, I want to share a few thoughts on it with him.

My sweet boy,

Christmas is almost here. We’ve been counting down the days since Halloween, it seems, and I’m just thrilled to be celebrating the Christmas season with you. This season brings so much joy, and seeing your eyes light up with every twinkle of the Christmas tree just makes my world so much brighter.

I just want you to know that I will always try my hardest to make this season as magical as possible for you. I remember the magic of Christmas; though as you get older, sometimes the magic fades a little, part of the beauty of having a sweet son like you is that we can experience that magic all over again– together.

I know that so many people think that I’ve been this mean mom to ban toys at Christmas time, but I think you have seen the benefit of this in all of the unique gifts you get. Didn’t we have so much fun last year going to the science museum with our annual pass? Or doing our projects from the KiwiCrate boxes?

But to be honest, the best gift of all isn’t what we find under the tree, is it? The magic is in those activities we get to do together leading up to Christmas… our train ride with Santa, and our special activities together… doing things like baking Christmas cookies and decorating the tree and the house with our favorite things… and even just snuggling up and reading your favorite Christmas books. I know we’ve been reading a lot of that Duck and Goose Christmas tale– and I love hearing you read it to me, as well.

While I certainly hope we get some snow this winter so you can finally make the snow angel you’ve been dreaming of, I know even if we don’t, your spirits will be bright.

You see, the magic of this season isn’t everything about this season. We’ve already discussed the reason for the season and told the tale of how the Candy Cane relates to Jesus. You know the tales of our Savior’s birth, and why we celebrate this special holiday. The magic lies in our Savior, but it also lies in the time we spend together.

I just want you to know that the best Christmas gift of all, the one I look forward to the most, is the time I get to spend with you.

I love you, my best guy ever.

_____________________________________________________

I wrote the letter above as part of an intentional habit to write more letters to my son. I’d love it if this inspired you to write a letter to your child this season, too. You can check out my previous posts on writing letters to your child– parts one, two, and three can be found at the links there.

10 Christmas Gifts for Kids (That Aren’t More Toys!)

Stuck on a great Christmas gift for your child? Don't want to bring even more toys into the house this year? Here are 10 Christmas gifts for kids that aren't toys! If you're looking for a unique idea, this is the list you want to check out!

Last Christmas, as I loaded up some of the toys my son was no longer playing with to get rid of, I finally stepped on the LEGO that broke the camel’s back… With toys tucked in every corner, I simply couldn’t take adding another one to the house at Christmas time. Zach has a tendency to get toys throughout the year, of course, and our over-stuffed toy bins were clear indicators that he wasn’t exactly hurting for toys. So, I made a decision: No. More. Toys. We weren’t getting rid of the toys he loved, and we certainly weren’t eliminating toys from the house, but instead, my entire family agreed that we would make a conscious effort to purchase a little more creatively for Christmas, and that meant not buying any new toys.

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The Gift: What Christmas Really Means to Me

Christmas... is it about the gifts, or is it about so much more? What does Christmas really mean?  | faith | inspirational words |

I think it’s at least fairly clear when you read my blog that I’m a Christian. I’ve talked about my faith before, often in some serious detail. But I don’t think I’ve ever shared what Christmas truly means to me, as a Christian.

Obviously, Christians celebrate Christmas as a symbol of Christ’s birth. Whether or not you believe that December 25 is his actual birthday, it’s time we’ve set aside intentionally to celebrate the miracle of that virgin birth.

But for me, Christmas means more than that.

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1 Tray, 4 Ways for the Holidays

Put your favorite decorative tray to use this holiday season by checking out these great holiday ideas! From family time to girls' night in, this is the perfect Christmas idea for using those super cute trays you find in stores!  | christmas idea | holiday decoration | christmas party |

I’ll admit it, I’m obsessed with those adorable decorative serving trays you find in stores. Every time I go to Target, I lust after the newest one they’ve released, and every time, I pass it by. I mean, how will I use it, outside of breakfast in bed? I’d really love to use it, but I mean, is it practical? I ask myself every time. After passing up this particular tray all last season, when I saw it reappear at Target, I knew I had to have it! So, I sat down, determined to figure out ways I could use this tray before I spent the money. And trust me, I was not disappointed with the ways I’ve been able to use it. Are you longing for a beautiful serving tray?

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Reeses Peanut Butter Cup Fudge

Tomorrow is one of my favorite holidays of the entire year… Peanut Butter Lovers Day! I had to celebrate in style.

When the amazing people at Hershey’s sent me some Reese’s Peanut Butter Cups for Valentine’s Day, I knew I’d celebrate in style!

Growing up, my favorite part of the Peanut Butter Cup was the middle. I’d painstakingly eat all of the chocolate off of the edges, then gently peel off the top and bottom chocolate, saving the peanut butter filling for last. When I started doing my own grocery shopping and found out they make Reese’s Peanut Butter, it totally blew my peanut butter loving mind.

Peanut Butter Fudge is actually surprisingly easy to make, and it’s SO rich and delicious. The best part of it, though, is that it tastes just like the middle of a Reese’s Peanut Butter Cup.

Start by unwrapping a cup or two of Reese’s Peanut Butter Cups Minis. Try not to eat at least a million while you do so (I failed at my attempt not to eat them).

According to the National Peanut Board, peanuts actually originated in Peru or Brazil. Even though they don’t have any fossils to prove this, it’s been the oldest known location of pottery and decor made to look like peanuts and actually decorated with peanuts. However, peanuts were considered food for animals and poor people in the early 1800’s when they got their start in the United States.

Next, you’ll want to sift 4 1/2 cups of powdered sugar. By going ahead and doing this step in advance, the fudge will go more quickly later.

It wasn’t until Barnum’s Circus, yes THAT Barnum, that peanuts were sold to the masses at circus events, saying “Hot Roasted Peanuts!” They became insanely popular after that. While Peanut Butter itself was likely invented close to when peanuts where first cultivated, it also had a delayed popularity in the United States. Kellogg, from the cereal company, was considered the first here to create peanut butter.

Now, take some time to line your pan with Saran Wrap or parchment. This will make it much easier to lift out of the pan and cut into squares!

After Kellogg came up with peanut butter, a doctor in St. Louis started using it for patients that couldn’t chew meat, since it was a great source of protein and could be eaten easily with no teeth. It wasn’t made for the masses until the World’s Fair in 1904. It became a huge lifesaver in the World Wars, as it packed a major protein punch! It’s during World War II that the peanut butter and jelly sandwich got it’s start, and it hasn’t fallen out of style since.

In a saucepan over medium heat, melt 2 sticks of butter and a 16 ounce container of Reese’s Creamy Peanut Butter. Creamy is important– in a crunchy peanut butter, the nuts will sink to the bottom when melted and leave an uneven, broken texture in your fudge. Creamy Peanut Butter will keep the fudge extra creamy, which is perfect for a great taste.

So what about Peanut Butter Cups, then, in terms of history? Invented by a Dairy Farmer named H.B. Reese who formerly shipped chocolate for the Hershey Company, they were popularized quickly. From day one, they were made using Hershey’s Chocolate. It wasn’t the only candy that Reese made, but it was the only one that really experienced popularity, so the others were scrapped to keep the Cups.

Stir occasionally, letting it melt, then slowly bring it to a boil. Stir in a teaspoon of vanilla.

There are now tons of varieties of Reese’s Peanut Butter cups, including limited edition kinds and the oh-so-fun seasonal varieties like Reese’s eggs!

When it boils, remove it from the heat and stir the powdered sugar into it. Also stir in about half of your Reese’s Peanut Butter Cup Minis, which will melt instantly, adding a hint of chocolate flavor to your Peanut Butter Fudge. Set this aside, then take some of your remaining Reese’s Peanut Butter Cup Minis and line the pan with rows of them.

Carefully spread your fudge mixture into the pan, then press in some more minis, which will also melt a bit on contact. Then, resist eating it and slide it into the fridge for a minimum of 1 hour while you lick the bowl.

Then, slice and serve! As always, sharing is optional.

 

Are you celebrating Peanut Butter Lover’s Day tomorrow? Let me know what you’re munching on in the comments below!

 

Disclosure: I received Reese’s Peanut Butter Cup Minis from the Hershey Company as part of the Be Mine, Hershey’s Promotion. However, any opinions stated above are my own.

Waldorf-Astoria Red Velvet Cake

Ah, Red Velvet Cake… it’s easily one of the prettiest cakes out there, whether you’re a fan of the taste or not. When I stumbled upon a red velvet cake recipe in my inherited recipe, I just knew I had to try it.

Why? Because the recipe claimed, on good authority, that it was THE Waldorf Astoria Red Velvet Cake with Ermine Icing… oh, dear sweet, sweet goodness.

But it turns out that the Waldorf Astoria Red Velvet Cake isn’t quite the same as most people know Red Velvet Cake. While the original recipe was a Depression-era recipe, it turns out that it died in popularity until a little movie called “Steel Magnolias.” Yeah, yeah, polish off that box of Kleenex while watching the film again, and notice the red velvet armadillo groom’s cake.

You’ll start making this famous cake by creaming together one softened stick of butter and 1 1/2 cups of sugar.

Following the Steel Magnolias related boost in popularity, the cake got more attention when the beautiful “chicken or fish” Jessica Simpson chose it has her wedding cake when she married Nick Lachey, the hottie from 98 Degrees.

Add in 2 eggs and a teaspoon of vanilla extract, stirring until it’s fully combined. Go ahead and add a lot of food coloring at this stage. I used half of a small container of Wilton No Taste Red, but you can use any food coloring you see fit.

When the cupcake trend became widespread and there was a cupcake shop opening on every corner, pretty much every one decided to feature a Red Velvet Cupcake. Why? Because it’s so darn pretty, that’s why! Heck, even Emma Stone, of Easy A, Marmaduke, and Crazy Stupid Love fame, once said “You’re a human being, and life is wonderful, so eat the d*mn red velvet cupcake.”

In a separate bowl, sift 2 1/2 cups of pre-sifted flour, 2 Tablespoons of cocoa, and 1 teaspoon of salt together.

Rumor had it that quite some time ago, a diner at the Waldor Astoria’s hotel was so in love with their Red Velvet cake that she requested the recipe. The hotel refused, but she insisted, asking if she could purchase the recipe instead. The waitress replied, “Of course! It’ll be three fifty.” The diner accepted, but was later mailed a bill… for $350.00! (In a time when that would buy 3 months worth of groceries or more for a family of four). She tried to fight it, but her lawyer insisted since she had received the recipe, she had to pay. To get even with the Waldorf Astoria by spreading the recipe far and wide to make sure that everyone had a copy of the recipe and wouldn’t have to pay like she did.

Grab your egg and sugar mixture and add in parts of the flour mixture and parts of 1 Cup buttermilk alternately until all of the flour and all of the buttermilk are added in. At the very end, add in a Tablespoon of vinegar and a teaspoon of baking powder. You know how when you make a volcano for the science fair, and you get that bubbly eruption when you mix vinegar and baking powder? That’s the same thing happening in this cake to give it that perfect velvety texture.

You want to know a secret about that Waldorf Astoria story? The one about how everyone came to know how to make red velvet cake? Yeah, so… it doesn’t happen to be true. The truth of the matter is, when the Depression hit and people had to cut back on unnecessary things, including food coloring and extracts.

Divide your red batter into three greased 8 inch pans. If you’re the type of person who butters and flours, you can substitute a light dusting of cocoa instead to erase that white layer from your cake. This will give you your layers. You’ll bake these at 350 degrees for 30 minutes, or until the cake tests done. Let these cool on a wire rack.

The truth of the matter about how Red Velvet Cake became popular in households in the Depression era is that it was actually a very clever marketing ploy. When people stopped buying coloring and extracts, it really sucked for the people at the Adams Extract Company, who, as the name implies, made their living from selling extracts and colorings. To try and gain back some income, the Adams Extract Company revamped an old recipe to make sure it used their red food coloring– a lot of it!

You see, Red Velvet Cake had been around, but the hue was very subtle, created by the way vinegar, cocoa, and buttermilk reacted in the cake, giving it a soft scarlet tint. Adams decided to pack a punch and make an impact AND make some money. When they revamped the cake, they added their own Red Velvet Coloring… TWO BOTTLES of it.

Now that Red Velvet Cake has become a “thing” again, with celebrity endorsements and cupcakery features galore, you see it slathered with Cream Cheese Icing. But no, no no, that’s not how Red Velvet Cake began. A real, Waldorf-Astoria style, Adams Extract Company Red Velvet Cake features something called an Ermine Frosting.

Ermine frosting is a silky cooked frosting that starts by mixing 1/4 cup of flour and 1 cup of milk in a saucepan over low heat. You want to stir it until it begins to thicken, basically making a roux. You’ll want to continue stirring constantly until you get a pudding-like consistency.

When it looks like this, you’re getting really close.

And when it looks like this, your roux is done, then it’s time to get started on part 2 of your frosting.

In a separate bowl, while your roux cools, you’ll want to beat 1 cup shortening and 1 cup sugar until it’s fluffy, like this, then add in a teaspoon of vanilla extract.

Once your roux has cooled fully, beat it into the shortening mixture until the frosting is silky. This frosting cannot be overbeat– it’s just going to keep getting a silky texture! It won’t curdle like a buttercream frosting.

You can take the cooled cakes and layer them with the Ermine frosting, giving it a generous coat, then dirty ice the entire cake. Dirty icing just means to put a really quick coating of frosting on the cake, covering it, before you cover it with other decor. You don’t have to smooth it out. For the technique I’m showing you today, though, you’ll want to be sure the top of your cake is smooth. The sides can be rough like mine.

The frosting technique I’m going to show you today is a stunning ruffled technique that takes very little effort. Take a piping bag and put a large round tip in. I used a Wilton 2A.

Holding the piping bag at a 90 degree angle to the cake side, you’ll pipe dots of frosting vertically down the cake.

Squeeze and release, keeping the dots as uniform as possible.

Grab a spoon or an angled spatula (again, I’m a big fan of Wilton’s small angled spatula) and drag the dot sideways. Repeat this all the way down the dot row you piped.

Pipe a second row of dots on top of the tail of your first row, then flatten those, the same way you did the first, working all the way around the cake. Finish the cake by piping a row of small dots around the top edge of the cake.

Your finished cake will be a showstopper, and sure to woo anyone who sees or tastes it.

One bite of that velvety cake and that silky satin frosting, and you’ll be in heaven. I promise.

You see, Adams Extract Company knew what they were doing when they created this cake. It was so popular, so beautiful, and offered on free recipe cards at the grocery store that everyone in that era was making red velvet cake when they could afford to. And with a tagline like “The cake of a wife time,” it was, well, rather popular back in the day.

I’m not sure that Adams Extract Company realized that, in 2014, this cake would still be all the rage. Luckily, it was a cake that saved them through the Great Depression. In fact, it’s still around today, over 125 years after it got it’s start.

Now that you know how to make Red Velvet Cake and Ermine Icing, well, the sky is the limit. Adding blue food coloring will get you a beautiful Blue Suede Cake, which you could make in honor of the King’s hip wiggle, or you could go all Cupcake Wars and make your very own Red Velvet Cupcake. Cake Balls also work.

Waldorf-Astoria Red Velvet Cake
1/2 C Butter or Shortening
1 1/2 C sugar
2 eggs
2 ounces red food coloring
1 teaspoon vanilla
2 1/2 C sifted flour
1 tsp salt
2 Tbsp cocoa
1 cup buttermilk
1 Tbsp vinegar

Cream butter and sugar, add eggs and beat well. Add coloring and vanilla. Sift flour, salt, and cocoa together. Add this and buttermilk alternately to creamed mixture, beating well after each addition. Stir in vinegar and baking soda last. Divide batter among three greased and floured 8 inch cake pans. Bake 30 minutes at 350 or until cake tests done. Fill and top with Ermine Frosting.

Ermine Frosting
1 C Milk
1/4 C flour
1 C shortening
1 C sugar
1 tsp vanilla

Stir milk and flour together in medium saucepan. Cook over low heat to pudding consistency. Set aside to cool. Beat shortening and sugar with electric mixer at high speed until mixture is light and fluffy. Add cooled milk mixture with vanilla. Continue beating– you cannot overbeat this!– until the frosting is silky. Spread between layers and on top of cooled cake.

Are you making something Red Velvet this Valentine’s Day? Let me know all about it in the comments below!