This Hip2Save.com Deal was hand-posted on Monday, October 27th, 2014 at 7:30 pm.
It’s the season for pumpkin everything and this classic pumpkin roll with cream cheese frosting quenches that sweet craving! I was always intimidated by the rolling and frosting part but this pumpkin roll is surprisingly easy to make at home!
Pumpkin Roll with Cream Cheese Frosting
3/4 cup all-purpose flour
1 cup white sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
Mix flour, salt, baking powder, pumpkin pie spice, and set aside. Mix sugar and eggs for a good five minutes. Add pumpkin, and mix in the dry ingredients. Pour batter into a 10x15x1 inch jelly roll pan lined with parchment paper. Spread evenly and bake at 375 degrees for 14 minutes.
Cream Cheese Frosting:
Cream together the following:
one 8 oz package of cream cheese, softened
1 cup confectioner’s sugar
1 teaspoon vanilla
1/2 cup of butter
Immediately after cake is done baking, slip it out of the jelly roll pan (still on parchment) and flatten the sides of the paper. Tightly and carefully roll it up while it’s still hot in the parchment paper. Let cool. Once cool, unroll & unwrap from the parchment paper and spread frosting while it is flat. Carefully roll it back up and sprinkle with a little powdered sugar on top. I also cut off the ends a little to make it look fancy.
I love the parchment paper trick! It worked great the first try. Grab a cup of coffee and enjoy this moist, creamy, pumpkin treat! :)
Have you ever made a pumpkin roll? Do you have any other tips? I hope you enjoy!
This Hip2Save.com Deal was hand-posted on Friday, October 24th, 2014 at 1:36 pm.
If you’re looking for a fantastic salty and sweet treat this Halloween, try making these three ingredient bite sized Candy Corn Pretzel Hugs! They are so easy to make and taste as good as they look – these make a perfect party treat!
Candy Corn Pretzel Hugs
(Recipe found at Sally’s Baking Addiction)
Hershey’s Hugs Chocolates (or substitute with regular Hershey’s Kisses)
Directions: Line a cookie sheet with parchment paper. Unwrap Hug chocolates and place on top of pretzels. Note that there are about 80 Hugs in a 12 ounce bag so I used 80 candy corn pieces and 80 pretzels. Bake at 3oo degrees for about 4-5 minutes until the chocolate becomes soft. Remove from oven and quickly place candy corn on top of the chocolates. Press down carefully. Serve when cool and the chocolate is firm. Consider putting the tray in the fridge to speed up the cooling process.
This Hip2Save.com Deal was hand-posted on Monday, October 20th, 2014 at 2:50 pm.
Here’s a great fudge recipe for the holiday season! This fudge tastes like caramel with a hint of pumpkin spice flavor – the texture comes out very smooth and creamy (not grainy at all) and the nuts add a great crunch.
My Notes: Buy a candy thermometer! Mine is from Walmart and was only about $4. I used a non-stick cookie sheet with a lip and buttered it so there was no sticking. I added the nuts to the top after pouring the mixture on the pan because I thought it looked prettier, but you could mix them in the pot at the end – it’s your preference.
Pumpkin Spice Fudge Recipe
2 c. sugar
1 c. brown sugar, packed
3/4 c. butter (no substitutions)
2/3 c. evaporated milk
1/2 c. pumpkin puree
1 1/2 tsp. pumpkin pie spice
1 (12 oz.) pkg. white chocolate chips
1 (7 oz.) jar marshmallow creme
1 c. chopped pecans or macadamia nuts (optional)
1 1/2 tsp. vanilla extract
Butter a 9 x 13 baking dish.
Combine the first 6 ingredients in a heavy saucepan: cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly. Boil until the candy thermometer reaches the the soft-ball stage between 234 ~ 243 degrees. (This takes about 18 minutes).
Remove from heat, stir in the white chips until they are all melted and mixture is smooth. Add the remaining ingredients, mix well. Pour into prepared pan, and cool to room temperature. Cut into squares, store refrigerated in an air tight container. Makes approx. 60 pieces.
My kids don’t like nuts so I left them out of half the batch. I thought it would be cute to cut out pumpkin shapes with a small cookie cutter. They loved it!
And since I didn’t need a whole pan of fudge sitting in my kitchen, we shared with neighbors and my kid’s teachers. Great little gift idea!
This Hip2Save.com Deal was hand-posted on Thursday, October 16th, 2014 at 2:46 pm.
Calling all hot chocolate lovers! Did you know you can easily make incredible hot chocolate at home with only two simple ingredients!? This hot chocolate comes out perfectly sweet with a smooth texture and it’s so much better than those powder packets. :) Try it and you will likely be hooked like I am!
Hazelnut Spread Hot Chocolate
1 cup milk (I used 1% but you can use any kind you want)
1 and 1/2 tablespoons Hazelnut Spread such as Nutella
Toppings such as whip cream, marshmallows, or sprinkles
In a small saucepan, heat milk on the stove or microwave until hot and frothy. Add hazelnut spread and stir until dissolved. Pour in a mug and add desired toppings. Such a perfect and easy treat on a chilly day! Enjoy :)
This Hip2Save.com Deal was hand-posted on Tuesday, October 14th, 2014 at 2:46 pm.
If you’re a soup lover like me, try making your own delicious homemade egg noodles to add to your next soup recipe. They are super easy to make (I promise!) and you probably have all the ingredients you’ll need! And be sure to check out my Chicken Noodle Soup recipe below as well, a family favorite.
Homemade Egg Noodles for Soup
(Adapted from Food.com)
2 cups all-purpose Flour
3 egg yolks
1 egg (with yolk)
2 teaspoons salt
1/4-1/2 cups water
Mix salt and flour in a large mixing bowl. Make a small well in the mixture with your fist and place eggs in well. Mix with your hands. Add in about 1 teaspoon at a time of the water until you can knead a dough. Separate dough in fourths. Roll out on a well floured surface to desired thickness and use a pizza cutter to cut noodle strips. (Note: I like thick noodles like the ones pictured, but you can go thinner based on your preference). Cook noodles in boiling water for about 12 minutes or until cooked through and then drain. Add noodles to your favorite soup recipe!
I started making these noodles when one I was in the mood for soup and couldn’t locate the Reames Frozen Egg Noodles that I usually purchase. And these homemade noodles taste even better! My family loves chicken noodle soup; and if you use leftover chopped chicken or shredded rotisserie chicken, it can be a really simple and comforting meal to whip up. One ingredient that I believe makes a great soup is Herbes de Provence, which is a mixture of dried lavender, thyme, sage, and rosemary. I also use it on my turkey at Thanksgiving. Below you’ll find my chicken or turkey noodle soup recipe.
Easy Chicken or Turkey Noodle Soup Recipe
cooked Egg Noodles from recipe above
1 cup chopped celery
1 cup chopped carrots
6 cups or 1.5 quarts low sodium chicken broth, store bought or homemade
2 cups cooked shredded chicken or turkey
1 tablespoon Herbes de Provence (or 1 teaspoon each dried sage, rosemary and thyme)
salt & pepper to taste
Directions: In a large pot, combine chicken broth, celery, carrots, and seasonings. Bring to a boil and let simmer for about 15 minutes or until veggies become soft. Add in chicken and noodles and let simmer for another 15 minutes until everything is hot and ready to serve. Makes about 5-7 servings. Enjoy! :)
This Hip2Save.com Deal was hand-posted on Friday, October 10th, 2014 at 2:24 pm.
If you’re looking for a fun way to decorate cookies for Halloween (perfect if you want to involve your kiddos as well!), check out these cute and easy to make spider cookies! These yummy treats look spooky and can be customized to whatever type of cookie you’d like to use. I used malt ball candy and chocolate covered peanuts but you could swap those out for similarly shaped candy. These spiders also make cute cupcake toppers!
Easy Halloween Spider Cookies
(Recipe Inspired by CherylStyle.com)
17.5 oz pouch Betty Crocker peanut butter cookie mix or your own favorite cookie recipe
15 malt ball candies
15 chocolate covered peanuts or raisins
tube of black or brown decorator icing (I used Cake-Mate)
tube of red decorating gel
Directions: Bake cookies according to package instructions. I made 15 larger sized cookies, but you could adjust the size and make them smaller. When cookies are still warm from the oven, move them to a cooling rack and place one malt ball and one chocolate covered peanut on top of cookies and press them in a little. When the cookie is completely cool, add the spider legs with icing and a dot of red gel on the malt ball.
My kids loved helping me make these! They turned out super cute and I thought they were so simple to make! Serve the cookies on a platter with a fake spider and you have the perfect treat for a Halloween party. Enjoy!
This Hip2Save.com Deal was hand-posted on Tuesday, October 7th, 2014 at 1:12 pm.
If you’re looking for a delicious Fall side dish, try roasting carrots and butternut squash. These yummy caramelized veggies are simple to make, satisfying, affordable, and good for you all at the same time.
Maple Roasted Butternut Squash & Carrots
(Recipe from Picture Perfect Meals)
1 Butternut Squash
2 tablespoons Olive oil
2 tablespoons Maple Syrup
1/8 teaspoon Nutmeg
salt & pepper
Directions: Preheat oven to 425 degrees. Peel and chop carrots and squash into one inch pieces. Remove seeds from the squash as well. Toss with olive oil and maple syrup and then place on a large baking sheet. Season with the nutmeg, salt & pepper to taste. Roast for 20 minutes and turn. Roast for another 10-20 minutes until tender and brown around the edges.
This is one of my favorite easy side dishes! The maple adds a little sweetness and the veggies come out crisp around the outside and creamy inside. So simple and yummy!
This Hip2Save.com Deal was hand-posted on Monday, October 6th, 2014 at 1:52 pm.
If you’re a gluten-free Hipster and well, even if you’re not… here’s an easy and delicious recipe that is perfect for Fall! Try this yummy Gluten-Free Chicken Pot Pie recipe! All you’ll need is a can of your favorite soup, a bag of frozen veggies, a few seasonings (Garlic Powder & Thyme), a few cups of cooked cubed chicken, Pillsbury Gluten-Free Pie & Pastry Dough (or another pastry dough of your choice), and Sour Cream. That’s it! :)
* If you can’t see the video, go here to watch it.
Note – this video was filmed several months ago. I didn’t want you all to think I have some magic formula to grow my hair really quickly! ;)
This Hip2Save.com Deal was hand-posted on Thursday, October 2nd, 2014 at 12:11 pm.
If you’re looking for a great portable snack this Fall, try adding pumpkin and chocolate chips to a batch of homemade granola bars. They are so yummy, very easy to make, and most importantly – kid approved (great for lunch boxes and for after school snacks). I even added some ground flaxseed for additional fiber.
Pumpkin Chocolate Chip Granola Bars
4 cups old fashioned oats
1/2 cup coconut oil
1/4 cup of brown sugar
1/4 cup ground Flaxseed
1/2 tsp salt
1/2 cup canned pumpkin puree
1/2 cup honey
1/2 tsp pumpkin pie spice
1/2 teaspoon cinnamon
1/2 cup chocolate chips
Directions: Preheat oven to 325 degrees. Line a baking pan with parchment paper. In a large bowl, mix together oats and flaxseed and set aside. In a separate bowl, mix honey, pumpkin, coconut oil, brown sugar, salt, pumpkin pie spice, and cinnamon. Add wet ingredients to the oatmeal and stir. Add in chocolate chips. Press the mixture into the pan and flatten it really well with a spatula. Bake for about 20 minutes. Remove from oven and press down with a spatula again. Bake for another 20-25 minutes until brown. Let cool for at least 2 hours before cutting. Makes about 18-20 bars. I like to cut them and store in a Tupperware container with parchment paper to keep the bars separated.
This Hip2Save.com Deal was hand-posted on Wednesday, October 1st, 2014 at 1:48 pm.
October is Breast Cancer Awareness month! If you’re looking for a fun treat to make in honor of this month, check out these cute and clever no-bake Mammo-Grahams! Inspired by the cookies created by Apron Strings, I’ve made my version using marzipan which can easily be made from almond paste found in the baking aisle of the grocery store.
(Marzipan recipe from foodnetwook.com)
7 oz package of Almond Paste
1 and 3/4 cups Powdered Sugar
2 Tablespoons Light Corn Syrup
Combine almond paste and 1 cup of the powdered sugar using an electric mixer. Once combined, add the remainder of the powdered sugar and continue mixing. Mix in the corn syrup until you get a crumb-like mixture. Knead on a flat surface until dough forms. Divide dough into seven balls. Press ball onto half a graham cracker and add the tip of a gummy worm to one side. Cover with other half of graham cracker and draw a ribbon with pink icing on top of cracker. Makes about 7 treats.