Food

The Party Bunch Link Party // no. 50

0 · Oct 18, 2014 · 13 Comments

Who’s ready for a LINK PARTY?! Before you link up please let me introduce to you The Party Bunch!

Amy from The Idea Room, Mique from 30 Handmade Days, Heather from Whipperberry and Desiree from The 36th Avenue want to thank you for partying with us… You guys are the best!

Here are some of our favorite projects from this week!

Heather’s Favorite

Spider Cookies from OMG Chocolate Desserts

These creepy crawlies are too cute!

Mique’s Favorite

Stenciled Coasters from One Dog Woof

How fun are these stylish Coasters?

Amy’s Favorite

White Chocolate Pecan Caramel Corn from Love Grows Wild

Uh, YUM!!

White-Chocolate-Pecan-Caramel-Corn-final copy

Desiree’s Favorite

Malted Caramel Swirl Marshmallows from The Gold Lining Girl

Ok, these look to good to eat!

As always thank you for so may fabulous projects and recipes!

We hope you take a minute and button up HERE!

Also we want to invite you to click here and follow

The Party Bunch Favorites on Pinterest.

We are featuring more of our favorite projects and recipes from the link party on this board!

Now it is time to party!

TPB Party Bunch Link Up... Every Friday to Sunday link up your projects over at theidearoom.net , thirtyhandmadedays.com , whipperberry.com or the36thavenue.com Four bloggers = ONE BIG PARTY! We can't wait to see your projects!

Here are a few things to remember before you link up!

Please make sure to share the love and grab a button here to let your readers know that you linked up with us! By linking up with The Party Bunch, you are giving permission to any of us to feature your projects and recipes on our social media with a link back to you. Thanks!

An InLinkz Link-up

Brownie Ghosts

2 · Oct 12, 2014 · 9 Comments

+ This spooky Brownie Ghosts are brought to you by Pillsbury Baking +

I love the whimsey that this time of year brings. There is just something special about Halloween and all of the cool little treats you can make for your little ghouls and goblins. This super cute treat is so easy to make, you can even do it with your kiddos.

All you need is a box of Pillsbury Brownie mix, some Cool Whip topping and some of the super cute candy eyes.

Mix-up your brownie mix according to package directions and then bake in cupcake liners rather than your typical brownie pan. Reduce your baking time a bit to account for the smaller size. I baked mine for about 30 minutes. Remove from the oven and let cool completely.

Next, fill a pastry bag that is fitted with a jumbo round tip with Cool Whip. (I order all my baking supplies from Sweet Baking Supply, love that shop!) Then I pipe the ghosts on top of the brownies. They don’t have to be perfect. Ghost come in all shapes and sizes, don’t ya know.

Then I place the candy eyes on my cute ghosts.

Isn’t it so cool how you can whip something up so easy with your kiddos and feel like a ROCKSTAR! No advanced skills needed here, just a little box of Pillsbury and a little spooky love!

For more fun baking ideas, visit the Pillsbury Baking site or their Facebook, Pinterest & Instagram feeds. Each of these sites are packed full of ideas that can turn your ho-hum cake mix into something aaaamazing!

Disclaimer // This post is sponsored by Pillsbury Baking. All thoughts, ideas and opinions are my very own. However, I want you all to know that I will never promote a product or company that I do not love and use in my normal day to day life.

The Party Bunch Link Party // no. 49

0 · Oct 11, 2014 · 9 Comments

Happy Saturday!! Wow, that’s still a little different to say. I hope you all had a chance to sleep in and snuggle with someone cute! Who’s ready for the PARTY?Before you link up please let me introduce to you The Party Bunch!

Amy from The Idea Room, Mique from 30 Handmade Days, Heather from Whipperberry and Desiree from The 36th Avenue want to thank you for partying with us… You guys are the best!

Here are some of our favorite projects from this week!

Heather’s Favorite

Meringue Topped Chocolate Fudge Cake with Salted Caramel Sauce from Annie’s Noms

I’m grabbing a fork and I’ll be right over. This looks amazing!

Mique’s Favorite

Black & Gold Graphic Tote by Setting for Four

This bag is just too cute!!

Amy’s Favorite

Winter Wheat Centerpiece by Uncommon Designs

This just screams fall to me!

DIY-wheat-crate-centerpiece-uncommon-designs copy

Desiree’s Favorite

Eat Drink & be Scary by Michelle Lea Designs

How fun is this? I would love to make this for my halloween decor!

As always thank you for so may fabulous projects and recipes!

We hope you take a minute and button up HERE!

Also we want to invite you to click here and follow

The Party Bunch Favorites on Pinterest.

We are featuring more of our favorite projects and recipes from the link party on this board!

Now it is time to party!

Here are a few things to remember before you link up!

An InLinkz Link-up

Almond Pumpkin Spice Steamer Recipe

6 · Oct 7, 2014 ·

Today, I stumbled upon something AAAAAMAZING!!

A little back story. I’m not a coffee drinker, however I love a good warm drink like hot chocolate, Choffy or a simple hazelnut steamer. I love the fall and I have always felt a bit envious of all you PSL lovers out there. For those of you who don’t speak Starbucks, that’s the iconic Pumpkin Spice Latte that appears at Starbucks this time of year. It has always been so intriguing. I started to think about how I could create my own PSL experience and I came up with this… The Almond Pumpkin Spice Steamer!

Yes, you will thank me after you try this sinfully simple treat!

Two ingredients, three minutes, some optional garnish and you are enjoying the flavors of the season. I use Light Silk Almond Milk. Why you ask? Well, first off it’s…

• 60 calories per serving – 60 calories for 1 whole cup!

• 50% more calcium than dairy milk

• Excellent source of vitamin E

• Absolutely no cholesterol or saturated fat

• Free of dairy, soy, lactose, gluten, casein, egg and MSG

• Verified by the Non-GMO Project’s product verification program

• No artificial colors, flavors or funny business

On top of all of that, it tastes great! I thought it would be the perfect base for my steamer experiment.

The next ingredient can be a little tricky. Getting ahold of some pumpkin spice syrup to add to your steamer. Here are your options…

Sweet talk your Starbucks barista into giving you a cup with just a few hits of the liquid gold (yea, I’m not above that at all!) I have been known to pay for a Tall PSL minus the L.
I have found a lovely Sugar-Free Pumpkin Spice Coffee Syrup by Archer Farms at Target. I’m sure that’s a seasonal item, so go and grab some quick. It’s in the coffee isle at your local target.
You can order some Torani Pumpkin Spice online. Where there’s a will, there’s a way! If you are a pumpkin lover, you can find some pumpkin spice syrup.

Now, all you need to do is pour your Silk Almond Milk into a small sauce pan over medium high heat. Gently warm your Almond Milk until it starts to steam. This will take 3-4 minutes. As soon as you see steam remove from the heat.

Pour into your mug and add a splash or two of your Pumpkin syrup. Start with a little bit and add until you have your perfect pumpkin flavor. Top with whipped cream and some pumpkin pie spice and voilá, you have fall in a cup! If you want to keep this dairy-free skip the whipped cream topping and it’s the perfect dairy-free autumn treat.

For more Silk ideas, visit their Facebook page. For all kinds of Silk fun, sign-up to receive Silk news and special deals right in your in-box! Seriously, check it out! This month they are giving away a CAMERA. Go join the Silk fun!!

What’s your favorite fall treat? Are you part of the pumpkin craze or are you holding out for egg nog?

This conversation is sponsored by Silk. The opinions and text are all mine.

Roasted Pork White Chili Recipe

50 · Oct 6, 2014 · 9 Comments

Roasted Pork White Chili Recipe sponsored by Pompeian OlivExtra Premium

Oh my stars… this is by far my favorite time of the year, SOUP season!! We finally had a super chilly weekend this weekend and it was a perfect time to ramp up my soup, stew & chili making skills. We have chili cook-off coming up here in Lincoln, so I thought I would start working on a fantastic white chili recipe. One of my favorite recipes is a White Chicken Chili that I crave year round. This time I used a scrumptious roast pork that I browned in Pompeian OlivExtra® Premium Mediterranean Blend.

Pompeian OlivExtra® Premium Mediterranean Blend is a unique, healthy blend of canola, extra virgin and grapeseed oil, representing key components of the Mediterranean Diet. This innovative blended oil provides the robust taste of extra virgin olive oil and the high smoke point of grape seed oil, making this the perfect oil to brown my pork roast.

Doesn’t that look scrumptious?! Because of the oil blend it’s perfect for the higher temperatures required for browning and frying.

This recipe is perfect for using left-over roast pork. Make up this same pork recipe and use it for tacos one night and chili the next, it’s perfect!!

Roasted Pork White Chili Recipe

Roasted Pork White Chili

Save Print

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

This hearty white chili full of all kinds of rich flavors will make you want to say red chili, who?

Author: Heather // WhipperBerry

Recipe type: Chili

Cuisine: Southwest

Serves: 6-8

Ingredients

2 lb. pork roast
salt
5 tablespoons Pompeian OlivExtra® Premium Mediterranean Blend
Pepper
¼ cup minced garlic
3 tablespoon cumin
1 chipoltle pepper + adobo
1 chopped yellow onion
1 clove minced garlic
1 tablespoon of Mexican oregano
48 oz. low-fat, low-sodium chicken broth
1 small can of white navy beans
1 small can of Cannellini beans
1 small can of hominy
1 small can of green chili
2 cups shredded pork
2 cans of evaporated milk
salt & pepper to taste

Instructions

In a large, heavy bottom dutch oven, heat Pompeian OlivExtra® Premium blend over high heat until hot. Salt your pork roast generously and place in the dutch oven. Reduce heat to medium and brown on all side of the roast turning every two minutes until nice and brown.
Once roast is nice and brown, remove from heat and cover with cumin, garlic and adobo sauce. Add the chipoltle pepper to the pot. Cover and slow-roast in a 300˚ oven for 4 hours.
After four hours, remove from oven and place roasted pork on a separate plate to rest.
Reserve any pan drippings in a small container. Use a fat-separator to remove fat from the pan drippings.
Using the same dutch oven which is packed full of good flavor, add 2 tablespoons of OlivExtra® over medium high heat. Add chopped onions and cook until tender for 5 minutes, stirring occasionally.
Add minced garlic, additional cumin and oregano and cook for an additional minute.
Add chicken broth, beans, hominy. Place over high heat and bring to a low simmer.
Shred pork and place two cups of shredded pork to the pot along with the pan drippings
Simmer for 10 minutes.
Remove from heat and add your evaporated milk. At this point taste and see if you need to add anymore salt & pepper.
Garnish with lime, tortilla strips and either a queso fresco or shredded pepper jack cheese.

Disclaimer // This post sponsored by Pompeian OlivExtra® Premium Mediterranean Oil Blend. I am a member of the 2014 Pompeian team and have been compensated for my recipe creation. All thoughts, ideas and opinions are my very own.

Food

Spider Cookies from OMG Chocolate Desserts

Amy’s Favorite

White Chocolate Pecan Caramel Corn from Love Grows Wild

Meringue Topped Chocolate Fudge Cake with Salted Caramel Sauce from Annie’s Noms

Amy’s Favorite

Winter Wheat Centerpiece by Uncommon Designs

Roasted Pork White Chili Recipe

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