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Vanilla Macchiato Glaze Recipe + Pumpkin Recipe Ideas

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Vanilla Macchiato Glaze Recipe from whipperBerry

One of the best parts of Fall is the ushering in of the baking season! You know what I’m talking about… Summer has been so hot, too hot to turn on the oven. Plus, we’ve been enjoying the fruits of the season, YUM! Now it’s time to turn our attention to the love of all things pumpkin & spice that goes so well with my new Vanilla Macchiato Glaze that I’m sharing today.

But, before I do that that, here are a few of my favorite fall pumpkin recipes from over the years here on WhipperBerry to get the fall baking ideas flowing. Some of these recipes will go great with this new Vanilla Macchiato Glaze…

5 Pumpkin Recipe Ideas

Who needs PSL when you can have a Pumpkin Spice Steamer right at home. Recipe from WhipperBerry

Pumpkin Spice Steamer

I know this isn’t a baking idea, but man-oh-man, this steamer pairs lovely with all things baked! Give it a go, I promise you’ll love me for it!

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Pumpkin Pound Cake

Need I say more? Pumpkin and Pound Cake… Yea, I know!

Pumpkin Bread Pudding Recipe from WhipperBerry

Pumpkin Bread Pudding

This recipe is out of this world, pumpkin bread pudding is perfect for those crisp fall nights snuggling by the fire.

Honey Pumpkin Yogurt Recipe from WhipperBerry

Honey Pumpkin Yogurt

Again, not baking but oh-so good! Pumpkin Butter in yogurt… The perfect breakfast treat!

Cranberry Pumpkin Cookies from WhipperBerry

Cranberry Pumpkin Cookies

I am one who can NEVER turn down a good pumpkin cookie and these cookies with the tart cranberry are delicious!

Almost all of those recipes will go great with this new glaze recipe minus the yogurt and the steamer I guess. Ready to learn how to make it?

You’re going to laugh, it’s so easy. It’s cheating really.

Vanilla Macchiato Glaze Recipe

Vanilla Macchiato Glaze recipe ingredients

 Now the reason I came up with this was a silly little mix-up in my schedule. I FORGOT that I needed to bring treats to a gathering of friends and I needed something quick!

I know you’ve been there at one time or another. I’m never adverse to bringing something store-bought to a gathering, I just have to dress it up a bit to make it “look” homemade. That is exactly what I did that afternoon. I ran to the store and bought some cinnamon coffee cake muffins and brought them home to dress them up. I thought they would look good if I put them into some fancier wrappers and then topped them off with a little glaze. I looked into my refrigerator and found some International Delight Vanilla Macchiato Creamer and thought it would make a lovely glaze.

Vanilla Macchiato Glaze Recipe from WhipperBerry

 

Vanilla Macchiato Glaze Recipe
 
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Serves: 1 cup
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Instructions
  1. Pour the powdered sugar into a small bowl, add salt and then slowly add the creamer until you get the consistency you would like.

 

 Yep, it’s as easy as that. Using the creamer rather than milk adds that lovely flavor from the creamer to your glaze. It’s extra special! I just drizzled the glaze over the store-bought muffins and voila, I have a great treat that looks homemade! Shhhh, no one needs to know your secret.

Vanilla Macchiato Glaze Recipe from WhipperBerry

For more great ideas & recipes that you can use with your favorite International Delight Creamer, sign-up for there fabulous newsletter OR follow them on Facebook, Instagram or Pinterest.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Sweet and Spicy Pork Taco Recipe – Slow Cooker Approved

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+ This Sweet and Spicy Port Taco Recipe post brought to you by the lovely folks at Old El Paso +

Sweet and Spicy Slow Cooked Pork Tacos from WhipperBerry

You guys are in for a treat today! I’m am sharing one of my family’s FAVORITE recipes that I’ve been working hard to perfect over many years and it’s finally ready to share with you, my favorite friends!

I give to you my Sweet & Spicy Pork Taco Recipe! You guys are going to fall in love with how easy this recipe is and then the flavor is going to blow you away. A little back story…

I LOVE slow cooked pork! However, for many many years I TRIED to figure out how to slow cook my pork and I was always disappointed. I would slow cook it for the appropriate time and it would turn out flavorless and no matter what I did, it was always dry and over cooked. At times it would feel like we were eating saw dust, YUCK!

Time after time I would fail. Rather than becoming discouraged, I decided to make it my mission in life to figure out how to make the best pork recipe ever. I didn’t want it just for BBQ, I also love to use it in tacos, rice bowls and salads. I tried different cuts of pork, different cooking methods, different types of cooking vessels and this my friends is the product of my mission. I have come up with the perfect slow cooked recipe and I’ll be sharing that with you in one of our favorite ways to eat it… Sweet and Spicy Pork Tacos!

These tacos are divine! They are little a whole bunch of flavor packed into our new favorite taco shell from Old El Paso™. Have you seen the new Old El Paso™ Bold Spicy Cheddar Flavored Stand ‘n Stuff Taco Shells? They’re tasty and so easy to fill and eat.

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We like to stuff them with our favorite slow cooked pork, some pickled red onion and our sneaky pineapple salsa! Here’s how you make it.

Sweet and Spicy Pork Taco Recipe

Sweet and Spicy Pork Taco Recipe - Slow Cooker Approved
 
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These sweet and spicy pork tacos are going to knock your socks off. The fact that you can do everything ahead of time and then assemble when you are ready to serve will make this a staple in your recipe box for sure.
Author:
Recipe type: Main Dish
Serves: 18-20
Ingredients
  • Pork
  • 6-8 lb. pork shoulder roast
  • 3 tablespoons olive oil
  • 1 tablespoon salt
  • 4 tablespoons of Old El Paso Original Taco Seasoning
  • 1 whole head of garlic
  • 3 tablespoons of chopped chipotle peppers in adobo sauce
  • Pickled Onions
  • 2 red onions - thinly sliced
  • 1 cup water
  • ¼ cup sugar
  • 1½ cups of red wine or balsamic vinegar
  • 1 clove of garlic
  • Tacos
  • 2 packages of Old El Paso Bold Spicy Cheddar Flavored Stand and Stuff Taco Shells
  • shredded pork
  • 1 cup crumbled feta
  • pickled onions
  • 1 can pineapple tidbits
  • 1 jar of green salsa
Instructions
  1. The pork for this recipe can be made in the oven or in a slow-cooker either methods works great. Place a heavy bottomed large pan or dutch oven over high heat and add the olive oil. Let the pan get nice and hot. Generously salt the pork roast on all sides and then place the roast fat side down in the hot pan.
  3. Turn the heat down to medium and brown the roast on all sides.
  5. Once the pork has been browned, remove from pan and place on a baking sheet.
  6. Peel the garlic and make little incisions in the pork and place the garlic inside the opening.
  10. Repeat this step until you have placed all of the garlic cloves in the pork roast on all sides.
  11. Coat the pork roast with the Old El Paso Original Taco Seasoning on all sides.
  14. Then cover the top of the pork with the chipotle pepper and adobo sauce.
  16. Place in a 300˚ oven for 4-5 hours or in your slow cooker on low for 5-6 hours. Once the pork is 145˚ and fall off the bone tender, remove it from the oven or turn off the heat of the slow cooker and let your pork rest.
  17. While your pork is cooking, or preferably the night before, thinly slice the onion and place in a jar.
  19. Boil the water and then dissolve the sugar in the hot water. Pour over the onions and then add the vinegar and garlic clove. Cover the onions completely with cold water if needed. Place in refrigerator for at least 4 hours or overnight.
  21. We’re almost ready to build our tacos, all we need now is to mix our salsa. Take your favorite green salsa and pour into a bowl. Drain the pineapple tidbits and add to the salsa, then gently mix.
  22. Once your pork has rested for 10-15 minutes, remove the fat and then shred the pork. Place the pork in a bowl and serve along with the pickled onions, the pineapple salsa, Old El Paso Bold and Spicy Taco Shells and feta cheese.
  23. Let your guests build their own tacos and enjoy!

For more great recipes visit Old El Paso,  they have thousands of recipes that can take your boring old taco night and make it something special!

Disclaimer // I am an Old El Paso™ blogger and this was sponsored by Old El Paso™ and I received compensation for my time and supplies.

Tomato Jam Recipe + GIVEAWAY

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My earliest food memories are of tomatoes…

No joke! One of my earliest memories is picking a tomato from the vine out of my Dad’s garden. I was two and a half or three and sat down and ate those scrumptious tomatoes right then and there. I remember the smell that fills the air when you pull the tomato from the vine. It’s earthy with a hint of grass and a promise of good things to come. I remember, even as a three year old, eating that tomato that was still warm from the heat of the day… magical!

From that point forward I wanted tomato on EVERYTHING!

I remember refusing to eat tacos one night because my Mom had forgotten to get tomatoes from the store. Yep, I would rather go without the taco if it was missing my favorite tomatoes. I was six or seven at the time, but I still have the same feelings as an adult… I just have to act like an adult and not throw a fit.

Tomatoes are truly one of my favorite foods.

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Because of that, I was thrilled to find out about Bushel Boy Tomatoes™ grown right here in the USA, in Minnesota to be exact.

The crew at Bushel Boy has developed a fabulous greenhouse system that helps them grow tomatoes year-round. Yep, even in January they have beautiful red, vine ripened tomatoes ready for us to add to our salads and sandwiches.

You can find all kinds of tasty ideas at the Bushel Boy Facebook.

The Bushel Boy Tomatoes are pollinated with bees… the natural way. They also limit the amount of pesticides used and have eliminated herbicides all together. They have worked really hard to create a tomato that takes me back to those magical days in my Dad’s garden.

One of my Dad’s favorite sandwiches of all time is the classic BLT… Bacon, Lettuce & Tomato. Being a tomato lover myself, it’s one of my favorites too. A few years ago my husband and I were at a restaurant and we were introduced to tomato jam. When I read about it on the menu my mind was blown and I couldn’t wait to make my own.

Tomato Jam is both savory and sweet at the same time. It cooks down those flavorful tomatoes into a virtual tomato bomb that really enhances all kinds of sandwiches or appetizers.

You know when you’ve eaten something transcending at a restaurant and wished that you could duplicate that kind of flavor at home, that is what tomato jam does. It takes your normal BLT and kicks it up SEVERAL notches.

The best part… It’s SUPER EASY to make!

This recipe is inspired by Mark Bittman’s Tomato Jam recipe. Tomato Jam is perfect for a high end BLT appetizer OR just your everyday BLT sandwich that we all love. I’ll show you how to make both.

Tomato Jam Recipe

Tomato-Jam

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Tomato Jam
 
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Tomato Jam is perfect to add a little kick to your sandwiches & appetizers.
Author:
Serves: 1 pint
Ingredients
  • 1½ lbs. Bushel Boy Tomatoes
  • 2-3 tablespoons rice wine vinegar
  • 1 small red onion
  • ½ cup sugar
  • 1 teaspoon salt
  • 4 cloves
  • 1 teaspoon cumin
  • ¼ teaspoon ginger
  • ¼ teaspoon cinnamon
  • ½ teaspoon red pepper flakes
Instructions
  1. Wash tomatoes
  2. Cut in quarters and remove seeds then give them a rough chop.
  3. Add to a medium, heavy bottom sauce pot and place over high heat.
  4. Add remaining ingredients and let tomatoes come to a boil.
  5. Reduce heat to medium-low and let simmer, stirring occasionally for 1 hour and 15 minutes or until it's nice and thick like jam. You should be able to run a spoon down the center of the pot and the jam will stay in place.
  6. Remove from heat and let cool.
  7. Place in a jar, refrigerate for up to one week.

First, wash and prep your tomatoes.

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Cut tomatoes in quarter and remove the seeds.

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 Give them a rough chop.

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 Add the rest of your ingredients and place over high heat until it comes to a boil, then reduce to medium-low to simmer for 1 hour and 15 minutes stirring occasionally.

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 Remove from the heat when your tomatoes have cooked down to a jam consistency.

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Now that you’ve made your tomato jam… Here are two ways you can serve it.

BLT Crostini with Tomato Jam Appetizer

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You can find the recipe HERE.

Or you can have a slightly fancy…

BLT Sandwich with Tomato Jam

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Click HERE for the recipe.

Now that I’ve gotten you in a tomato mood… How about a GIVEAWAY!

The lovely folks at Bushel Boy are giving one of you a fabulous Wüsthof Tomato Knife. Here’s what you need to do to enter.

a Rafflecopter giveaway

 What is your favorite way to use tomatoes?

This is a sponsored conversation written by me on behalf of Bushel Boy Tomatoes. The opinions and text are all mine.

Cinnamon Praline Sauce Recipe

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Cinnamon-Praline-Sauce-from-WhipperBerry

Not too long ago, my husband and I were celebrating my birthday at Famous Dave’s restaurant here in Lincoln and we were introduced to the most amazing concoction! Part of their birthday deal there is you receive a free Sundae of your choice… Hot Fudge or Praline. I decided on Praline and it was the most heavenly experience. My husband and I were blown away by this scrumptious sauce. Bite after bite, we tried to deconstruct it to figure out the magic. It wasn’t your typical praline sauce, it had nice hint of cinnamon with a beautiful tang that paired amazingly well with the vanilla ice cream. I decided I needed to come home and figure out how to make this lovely sauce.

It’s really quite simple, It’s basically buttered pecans mixed with a lovely caramel sauce with a surprise addition at the end. Make sure you use quality ingredients like J.R. Watkins Vanilla and Cinnamon to ensure a top quality sauce.  I put together a quick video on how to make this amazing Cinnamon Praline Sauce. After the video I have a full recipe that you can print.

It’s really just that easy! We love this sauce on vanilla ice cream, bread pudding, waffles, pancakes… I could go on and on. I’m actually thinking of making up a bunch and bottling it for Holiday gifts this year. Forget cookies, this sauce is the ticket to Holiday bliss!

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Cinnamon Praline Sauce Recipe
 
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This sauce is a perfect addition to all kinds of desserts and breakfast items. Make-up a batch and store in the refrigerator for up to 2 weeks.
Author:
Recipe type: Dessert
Serves: 15
Ingredients
  • 1 cup butter
  • 1 cup pecans
  • 2 cups brown sugar
  • 1 tsp. cinnamon
  • ¾ cup heavy cream
  • 1 tsp. vanilla
  • a pinch of salt
  • 1 cup sour cream
Instructions
  1. In a heavy bottomed sauce pan add ½ cup of butter and melt over medium heat.
  2. Add pecans and bring to a simmer. Simmer the pecans in the butter for 3-4 minutes or until the nuts start to brown. Keep a close eye on them, they will burn quickly if left unattended.
  3. Once they are sufficiently browned remove the pan from the heat. Cut butter into pats and add to the buttered pecan mixture to cool it down.
  4. Let mixture cool while making the caramel.
  5. Again, in a heavy bottomed sauce pan over low heat add brown sugar, cinnamon and cream. Stir to combine and slowly raise the heat to medium.
  6. Stir constantly.
  7. Using a candy thermometer, bring mixture up to 230˚ then remove from heat.
  8. Add vanilla, salt, sour cream and buttered pecan mixture and mix well.
  9. Serve warm over vanilla ice cream, bread pudding, waffles, pancakes or other desserts.

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