October Goodies Company Package

Image from goodies website

The Goodies Company is operated by Walmart. The monthly subscription is $7 including taxes and shipping.  The Goodies box will feature 5-8 new foods picked/ tasted by Walmart employees, and is delivered to your doorstep. As a taster, you are responsible for rating each item you receive in the package on their website. To subscribe click here.

The October box included:

Smartfoods Multi-grain Chips Cinnamon & Brown Sugar
Snack size of Nutella to go
Brownie Brittle (chocolate chip) 
this was my favorite snack!!!! They are now selling it in select Walamrts.

Dang Coconut Chips
I am not a fan of coconut but I actually enjoyed these crunchy tidbits of coconut.
Mayesa Cacao Drink
Juicefuls Fruit Snacks
I love fruit snacks and gummies, especially with juicy centers.

Pumpkin Recipes

I found some amazing pumpkin recipes this fall. Here are the ones I made:

1. Pumpkin Pie Truffles from Six Sisters' Stuff Blog

2. Gingerbread Oreo Cookie Truffles from Inside BruCrew Life blog

3. Pumpkin Pie French Toast from Closet Cooking blog

(I adapted the recipe by replacing the ginger, cloves and nutmeg with a tsp of pumpkin spice.)

4. Pumpkin Spice Cookie Mix from my November Foodie Penpal

5. Pumpkin Pie Dip from Philadelphia Cream Cheese
(I adapted the recipe by replacing the cinnamon and nutmeg with a 1/2 tsp of pumpkin spice.)

6. Pumpkin Bundt Cake
(Oops I forgot to take a picture and I even made cute pumpkins too)
Recipe adapted from Martha Stewart's Spicy Pumpkin Bundt Cake

Ingredients 

• 4 cups cake flour (not self-rising), plus more for dusting
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 2 1/2 cups packed light-brown sugar
• 4 large eggs
• 1 cup buttermilk
• 1 1/2 cups canned pumpkin puree
• Confectioners' sugar, for dusting

Directions

1. Preheat oven to 350 degrees. Grease and  dust with flour a 14 cup bundt pan
2. In a large bowl, combine  flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
3. In a stand mixer on medium speed, mix the butter and brown sugar until mixer is fluffy (2-3 minutes). 
4. Add the eggs one at a time.
5. On low speed, alternate adding the flour mixture and buttermilk. Mix until thoroughly combined.
6. Add the pumpkin puree and mix until combined. 
7. Pour into greased bundt pan and bake for approximately 55 minutes.
8. Let the cake cool for 30 minutes in pan and then remove to continue cooling on wire rack.
9. You can top it with a dusting of powder sugar or a dollop of cream cheese frosting.

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My September NatureBox Snacks

I participate in 3 different food packages each month. I am in love with all 3 and have recently signed up for one more that starts in October. Which makes it a grand total of 4 packages a month :)

Lastly, my box of healthy, organic snack box from NatureBox. I am in love with this monthly snack because I am trying new items that I normally would never by at a store. This company has taught me that healthy snacks can be taste amazing. NatureBox is a monthly subscription for $19.95 and in return you receive a box of 4-6 full size packages of healthy all natural snacks. If you would like to subscribe to NatureBox to click here.

Umami Roasted Nuts                                              
Pistachio Power Clusters
 Apple Orchards Granola
Toasted Sesame Stix                                                
Big Island Pineapple


If you would like to check out the other 2 foodie package groups that I belong to check out these links:
Foodie Penpals   and Bakin Friends.

My September Foodie Penpal Package

I participate in 3 different food packages each month. I am in love with all 3 and have recently signed up for one more that starts in October. Which makes it a grand total of 4 packages a month :)

Second to arrive was my Foodie Penpal package from  Sara and her blog is Magia e Pasta.  Sara sent an email asking not just my likes and allergies but several questions:

Where do you live?
Do you have any allergies or food dislikes?
What is your favorite color?
What is your favorite movie?
What is your favorite book?
If you could eat the same food for the rest of your life, what would it be?
Favorite fruit/vegetable?
What is one meal you love to eat, but never make because it's too expensive/time-consuming/difficult?
Do you prefer packages with healthy food or treats?
Who lives in your household? 

What do you like to do in your spare time?

I had a lot of fun answering the questions and also really curious what will end up in my package based on my responses. Sara not only sent some amazing apple chips but a cookbook too. She also sent pumpkin spice bread mix with the muffin wrappers with a recipe for maple cream cheese frosting, which I am dying to make.

  If you would like to check out who I sent a package to check out Jenna's Momma Told Me blog here.

Foodie Penpals is run by Lindsay of Lean Green Bean Blog and each month she pairs people up to whom you will send and receive packages filled with yummy items. Your package sender does contact you to clarify likes, dislikes and allergies  so you receive the perfect package for you. If you would like to join Foodie Penpals click here

If you would like to check out the other 2 foodie package groups that I belong to check out these links:
NatureBox  and Bakin Friends (my post is here)

My September Bakin Friend

I participate in 3 different food packages each month. I am in love with all 3 and have recently signed up for one more that starts in October. Which makes it a grand total of 4 packages a month :)

First to arrive was my Bakin Friend package from Rachel and her blog is Studio Cuisine.  The secret ingredient this month was cinnamon and she made super moist Cinnamon Toast Crunch Banana bread. I have to say this was the first banana bread that I did not need to warm up and eat with melted butter on it.

Cinnamon Toast Crunch Banana Bread  Recipe was adapted from Little Bitty Bakes

Makes 2 loaves

• 2 ripe bananas, mashed
• 4 tablespoons canola oil
• 1 cup plain or vanilla Greek yogurt (I use Chobani)
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup granulated sugar
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon 
• 1 1/2 cups all-purpose flour
• 2 cups Cinnamon Toast Crunch cereal, crushed

1. Preheat the oven to 350 degrees F and spray two 8-inch loaf pans with cooking spray.

2. In a large bowl of stand mixer (or hand), combine bananas, oil, yogurt, eggs, and vanilla until fully incorporated

3.  In a medium bowl, combine sugar, salt, baking powder, baking soda, cinnamon, flour and 1 cup of cereal   

4. Add the dry ingredients to the wet ingredients, stirring until just mixed.

5.  Distribute the batter evenly between the two pans and sprinkle the remaining cereal over top.  

6.  Bake 35 to 40 minutes or until an inserted toothpick comes out clean.  Allow to cool at least 15 minutes before removing from pan.

 If you would like to check out what I made with the secret ingredient visit Keri's blog Losing for Good. 

Bakin Friends is run by Steph of Steph's Bite by Bite Blog and each month she picks a secret ingredient that needs to be incorporated into your baked item. She then pairs you up and your bakin sender contacts you to find out likes, dislikes and allergies.  If you would like to join Bakin Friends click here.

If you would like to check out the other 2 foodie package groups that I belong to check out these links:
NatureBox  and Foodie Penpals.

Brooksters

This week Baked Sunday Mornings was celebrating the release of  a third cookbook by Matt Lews and Renalto Poliafito, Baked Elements. The recipe chosen to celebrate this cookbook was the " Brooksters" which is chocolate chip cookie part chocolate brownie.

 I was glad that I read the recipe a few days before planning to make it because it not only took time to make both batters but also 3 additional hours to chill in the fridge.  I followed the directions and made the 6 four inch tart pans. At first I was worried that the dough would overflow the pan, and then said that it only would make 6 Brooksters. Much to my amazement, the dough stayed in the pan and a quarter of one was more than enough to satisfy anyone's sweet tooth.  I was also nervous how to tell if they were done but figured if the cookie looked brown enough that meant they were done. I brought one to lunch, and found I liked it slightly chilled better than room temperature.   

The Brooksters recipe can be found here but I highly recommend  purchasing Baked Elements by Matt Lews and Renato Poliafito. If you would like to join Baked Sunday Mornings, click on the button below :) 

Lady Praline Chiffon Cake

I was really looking forward to trying this recipe because I have never whipped egg whites before. The Baked Sunday morning   dessert, Lady Praline Chiffon Cake, is like a angel food cake and a regular cake combined.  The recipe is from the cookbook: Baked Explorations by Matt Lewis and Renato Poliafito. I strongly encourage you to purchase the cookbook, but you may also find the recipe on Baked Sunday Mornings.

 I did make two changes to the recipe: I am not a big fan of nut flavored desserts, so instead of pecan extract, I used vanilla extract. I also forgot to purchase a orange for the recipe so the orange zest was accidentally left out of the recipe too.



NOTE : there’s an error in this recipe in the first printing of Explorations. It says to fold in the orange zest with the egg yolk and flour mixture. Then in the next paragraph it says to add the zest to the egg whites. The correct instruction is to add the orange zest to the yolk and flour mixture.