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Pumpkin Chocolate Chip Cookies | alidaskitchen.com

Pumpkin Chocolate Chip Cookies #SundaySupper

Pumpkin Chocolate Chip Cookies are chewy, pumpkin spice oatmeal cookies studded with chocolate chips! These cookies are a perfect treat for fall, Halloween and more! Thank you to Dixie Crystals for sponsoring this post.  

Pumpkin Chocolate Chip Cookies | alidaskitchen.com

For Sunday Supper this week, we are partnering with Dixie Crystals to celebrate Halloween. My kids know that when I start getting out the Halloween decorations, that means pumpkin season has finally arrived. As we decorate the house, while listening to our favorite Halloween songs, we also whip up our favorite pumpkin recipes, like these tasty Pumpkin Chocolate Chip Cookies!…

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Roasted Garlic Hummus | alidaskitchen.com #recipes #SundaySupper #Halloween #glutenfree

Roasted Garlic Hummus #SundaySupper

Roasted Garlic Hummus is a healthy dip (or spread) made with roasted garlic, and other simple ingredients, that takes only minutes to prepare. {vegan, gluten free}

Roasted Garlic Hummus | alidaskitchen.com #recipes #SundaySupper #Halloween #glutenfree

With Halloween just around the corner, there are visions of candy corns and chocolate bars dancing in my head.  While sweet recipes are always a favorite of mine to make (and eat!), this year I am feeling the need to balance the sweet with some healthier savory, ghoulish delights, such as this Roasted Garlic Hummus.  Roasted Garlic Hummus is a perfect accompaniment for dipping veggies, crackers, or pita chips during your Halloween celebration,…with enough garlic to ward off those vampires!…

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Halloween Baked Potato Skin Pizzas | alidaskitchen.com #recipes #SundaySupper

Halloween Baked Potato Skin Pizzas #SundaySupper

Make fun, spooky and healthy pizzas with these Halloween Baked Potato Skin Pizzas that use a baked potato skin for the crust and are creatively topped with your favorite pizza toppings. {gluten free} 

Halloween Baked Potato Skin Pizzas | alidaskitchen.com #recipes #SundaySupper

Halloween is one of my favorite holidays. It is fun, carefree and just feels less stressful most other holidays. We are starting to get into the Halloween spirit! This past weekend, we visited a pumpkin patch, decorated the house with Halloween decorations and started to talk about costumes.  And then of course there are the Halloween recipes! I love to make pumpkin everything, candy-inspired treats and even decorate my food for Halloween.  These Halloween Baked Potato Pizza Skins are always a favorite.  They are healthy, fun and the kids love them (adults do too!)   …

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Candy Corn White Chocolate Pretzels

Candy Corn White Chocolate Pretzels #SundaySupper

Candy Corn White Chocolate Pretzels

Candy Corn White Chocolate Pretzels are a fun, easy, salty-sweet treat that is perfect for Halloween!

With Halloween only a few days away, I thought it would be fun to put a Halloween twist on one of my favorite holiday treats ~ Pretzel Kiss Candies.   These treats are perfect for holidays or special occasions.  They have that sweet-salty thing going on, which is wildly popular, and they can be decorated to coordinate with any occasion.

By using a candy corn instead of an M&M candy for the topping, Candy Corn White Chocolate Pretzels are a Halloween treat that is  adorable, festive and fun for all ages.  They are very quick to make, and so easy that the kids can easily get involved as well.  The result is an easy Halloween treat that is always a crowd favorite!

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Pudding-Filled Cookie Cups from Alida's Kitchen

Pudding Cookie Cups

Pudding Cookie Cups

Pudding Cookie Cups are chocolate chip cookie dough baked in a mini muffin tin and topped with your favorite JELL-O pudding.  These fun treats are easy to make and can be decorated for any holiday or occasion.

With all the decorations, the costumes, the pumpkins and the spooky edibles, Halloween is by far my favorite holiday.  With Halloween only two weeks away, I wanted to share some fun treat ideas that are easy to make and great for kids.  These could be for a Halloween party or simply to treat all those neighbor kids paying your house a visit….

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12+weeks+christmas-9

12 Weeks of Christmas Treats ~ Round Up

 Each week for the past 11 weeks, I have joined a group of bloggers in sharing a variety of holiday treats as part of the 12 Weeks of Christmas Treats (I missed week #1).  I can’t believe we started all the way back in September, and here we are less than a week away from Christmas!  In the event you still have some holiday treats to make (or if you’re like me and stockpiling recipes for next year!), below is a round up of the treats I shared.  Just click on the recipe name after the Week # and you’ll be directed to the corresponding post.

I have also selected an “Alida’s Pick” from each week, featuring a link to a recipe by another blogger.  There are so many delicious recipes that were shared over the past weeks, it was hard to choose.

I want to thank Brenda from Meal Planning Magic for hosting the blog event 12 Weeks of Christmas Treats, as well as all the other fellow bloggers for participating.  My list of recipes to make has increased exponentially as a result!

Week #2: Grandma’s Lemon Bars

Alida’s pick from Week #2:  Pumpkin Coffee Cake by Baker Street

Week #3: Pumpkin White Chocolate Chip Cookies

Alida’s pick from Week #3: Peppermint Marshmallows by The Redhead Baker

Week #4: Easy Chocolate Sandwich Cookies

Alida’s pick from Week #4: Snickersnaps by Cooking to Perfection

Week #5: Mounds Brownies

Alida’s pick from Week #5:  Peppermint Patties by Delicious Melicious

Week #6: Pumpkin Bundt Cake

Alida’s pick from Week #6:  White Hot Fudge Sauce by Baked Bree

Week #7: Sunny Blossoms

Alida’s pick from Week #7:  Candy Cane S’mores by Roxana’s Home Baking

Week #8: Pumpkin Cheesecake Bars

Alida’s pick from Week #8:  Pretzel S’mores by Books ‘n Cooks

Week #9:  Pumpkin Surprise Cupcakes

Alida’s pick from Week #9:  Peppermint Blondies by Kitchen Meets Girl

Week #10:  Grandma’s Caramel Bars

Alida’s pick from Week #10:  Mini Pumpkin Cheesecakes by Karen’s Kitchen Stories

Week #11:  Peppermint Twist Kiss Cookies

Alida’s pick from Week #11:  Soft Sugar Cookies from Midwestern Girl

 Week #12:  Chewy Ginger Cookies 

Alida’s pick from Week #12:  Peppermint Cake Roll by Baking and Boys

Pumpkin Bundt Cake from Alida's Kitchen

Pumpkin Bundt Cake

This easy Pumpkin Bundt Cake recipe takes less than 10 minutes to make using simple pantry ingredients! Pumpkin Bundt Cake | alidaskitchen.com

Pumpkin Bundt Cake is a simple and delicious pumpkin pound cake, with warm spices and pumpkin-y goodness throughout.  What attracted me to this recipe, aside from a slight pumpkin obsession, is that the ingredients are simple pantry items that I have on hand at all times.  What made me fall in love with the recipe, aside from it being delicious, was how easy it was to make. The batter took me less than 10 minutes to whip together.  Then bake for about an hour, let it cool, and voila!  You have an elegant and versatile dessert that will happily feed a crowd or, in our case, treat a small family for a week. 🙂

Pumpkin Bundt Cake

Not only will this Pumpkin Bundt Cake be excellent served alongside your holiday cookie platter, but it would also be a tasty alternative at Thanksgiving dinner or even served at a brunch.

Pumpkin Bundt Cake
 
Yields: 24 servings
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt (optional)
  • 2½ cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin
  • powdered sugar, for dusting
Instructions
  1. Preheat oven to 350 degrees. Spray 10-inch bundt pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, spices and salt.
  3. In a large bowl, beat sugar and oil until combined. Add eggs, one at a time, beating well after each addition, and add vanilla with the last egg.
  4. To the egg mixture, alternate adding flour mixture and pumpkin, beating well on medium-low after each addition.
  5. Pour into prepared bundt pan. Bake for 60 to 65 minutes, or until a tootpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Let cool completely and then dust with powdered sugar before serving.

Slightly adapted from Taste of Home

Pumpkin Bundt Cake | alidaskitchen.com

mounds brownies from Alida's Kitchen

Mounds Brownies

With Halloween just around the corner, the excitement is building for fun costumes and candy.  We always somehow end up with more candy than we need to give out (thanks to the person who buys the candy, *ahem* Mike).  While that may be intentional, I’m always happy to try new and tasty recipes using “leftover” candy ~ these Mounds Brownies being one of them!

Mounds Brownies take a basic brownie recipe and dress it up with coconut, simply by adding Mounds candy bars.  It’s amazing how such a simple addition can really transform an otherwise ordinary dessert into something unique and seemingly decadant.  You get a nice-sized chunk of candy bar in each brownie, and fans of chocolate and coconut will enjoy the complementary flavors.

By the way, it’s that time of week again.  We are now in Week 5 of the 12 Weeks of Christmas Treats!  While this recipe is shared in part to use up Halloween candy, these Mounds Brownies would be a super fun addition to your holiday treat platter.  They’re something a little different yet delicious and very easy to make too.

Mounds Brownies
 
Yields: 16 brownies
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt (optional)
  • 8 tablespoons (1 stick) butter, cut into pieces
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 12 snack-size Mounds candy bars
  • Baking spray
Instructions
  1. Preheat oven to 350 degrees. Spray 8-inch square pan with baking spray and set aside.
  2. In a small bowl, whisk together the flour, baking powder and salt.
  3. Melt butter and chocolate in a bowl set over a pan of simmering water (or a use double-boiler), stirring frequently until melted. Remove bowl from heat and let cool for a few minutes.
  4. In a separate bowl, whisk the eggs and sugar until well-blended. Stir in vanilla and chocolate mixture. Fold in flour mixture until combined.
  5. Pour batter into prepared pan. Place Mounds bars on top of batter, pressing down slightly. (I did 3 rows of 4).
  6. Bake until just set, about 30 minutes. Let cool completely on wire rack.

Slightly adapted from All You, October, 2012

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.

pumpkin white chocolate chip cookies

Pumpkin White Chocolate Chip Cookies

Pumpkin White Chocolate Chip Cookies from Alida's Kitchen

Every time I drop Adam off at Preschool, he asks what I’m going to do while he’s at school.  Last week I told him laundry and other boring things.  He told me I should make something…I should make something with pumpkin.  Little did he know, I had these Pumpkin White Chocolate Chip Cookies on my list of things to do, so easy enough.  I told him I would make some pumpkin cookies, and he just beamed!  That definitely sounds better than laundry 🙂

These Pumpkin White Chocolate Chips cookies are very soft with a little chewy bite from the oats.  I changed up the sugar ratio a bit from the original recipe because I love what brown sugar does to baked goods.  The original recipe calls for 1 egg, but I initially made a half recipe.  How do you cut an egg in half?  I used the full egg in half, and 2 in a full recipe.  The dough is a little gooey, so it helps to refrigerate it a bit before baking.    Otherwise I don’t know exactly how this impacts the recipe, but I do know these cookies are perfection and would not change a thing.

I am sharing these delightful cookies for week 3 of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic.  While these cookies are perfect for any holiday cookie platter, I do think they would also make an excellent Halloween or Thanksgiving treat, or any time treat for other fellow pumpkin lovers!  

Pumpkin White Chocolate Chip Cookies
 
Yields: approximately 48 cookies
Ingredients
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 1½ cups white chocolate chips
Instructions
  1. In a large bowl, cram butter and sugar until light and fluffy. Beat in egg and vanilla.
  2. In a separate bowl, combine flour, oats, baking soda, pumpkin pie spice and cinnamon.
  3. Stir in flour mixture into butter mixture alternately with pumpkin. Fold in white chocolate chips.
  4. Refrigerate dough for 30 minutes to overnight.
  5. Preheat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
  6. Drop dough by tablespoonfuls onto prepared baking sheets and bake for 12 to 13 minutes, or until lightly browned. Remove to wire racks to cool completely.

Adapted from Taste of Home

If you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!