From Gate to Plate

where agriculture meets culinary

Chocolate Chip Mint Cookies -- From Gate to Plate #stpatricksday

Chocolate Chip Mint Cookies

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Are you a fan of Andes Mints (the chocolate)?! If so you will not want to miss out on these Chocolate Chip Mint Cookies. They’re super scrumptious and taste just like the candy… in my opinion 🙂

Chocolate Chip Mint Cookies -- From Gate to Plate #stpatricksday

Cookies around our house disappear quicker than I can bake them. Sometimes, I don’t even get to bake them because the dough is gone before they go in the oven. We’re cookie dough fanatics. Seriously. We don’t worry about that “raw” egg either. Psh. We live on a farm… I’m sure we’ve “accidently” ate worse than a measly ol’ raw egg. 

We’re in the midst of calving season here on the farm and well… cookies are one of the easiest grab-and-go sweets. During these months the cookie jar is always full!

Of course we have our favorite go-to cookie, but I’m always looking for new ones! With St. Patrick’s Day this month I knew I had to come up with something. I already recreated our #1 go-to Peanut Butter Blossoms by adding Baileys; you can check those out here. So what’s the next cookie to recreate?! How about the classic chocolate chip cookie. Duh 🙂 

Chocolate Chip Mint Cookies 5

Throw in some mint extract and green food coloring and you have yourself set for St. Patty’s Day. I was a little worried they were going to be over powered by mint, but not at all. The perfect amount and seriously these things taste just like the Andres Mints chocolate candy. I’m in heaven with these things! 

If you’re a cookie fanatic like we are around my house, whip these things up today! The kids will enjoy the green color and everyone will enjoy these on their taste buds! 

Chocolate Chip Mint Cookies -- From Gate to Plate #stpatricksday

Chocolate Chip Mint Cookies
Yields 36
The perfect touch of mint and green in a chocolate chip cookie to satisfy any cookie-lovers taste buds.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup butter, softened
  2. 1 1/4 cup sugar
  3. 2 eggs
  4. 1/4 teaspoon green food coloring
  5. 1/4 teaspoon mint extract {I use Watkins}
  6. 2 1/2 cups all-purpose flour {Gold Medal}
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 3/4 cup mini chocolate chips
Instructions
  1. Preheat oven to 375*F and line cookie sheets with parchment paper.
  2. Cream together butter and sugar.
  3. Add eggs, one at a time, mixing thoroughly.
  4. Add food coloring and mint extract.
  5. In a sifter, combine dry ingredients.
  6. Mix dry ingredients into the butter mixture.
  7. Stir in mini chocolate chips.
  8. With a cookie scoop or using a spoon place cookie dough on prepared cookie sheets.
  9. Bake at 375*F for 10-12 minutes.
  10. Allow to cool on cookie sheet for 2 minutes before transferring to wire rack.
Notes
  1. **Yields 3 dozen**
From Gate to Plate http://fromgatetoplate.com/

Chocolate Chip Mint Cookies -- From Gate to Plate #stpatricksday

If you’re looking for more St. Patrick’s Day goodies, be sure to check out these recipes…

Baileys Irish Peanut Butter Blossoms
Colcannon
Shepherds Pie
Baileys Lucky S’more Bars
Dublin Coddle

Happy St. Patrick’s Day everyone!! Don’t forget to wear your green!

Still looking for more inspiration?! Follow me and check out my boards on Pinterest. 

Signature -- From Gate to Plate

Sour Cream Apple Hand Pies -- From Gate to Plate #piday

Sour Cream Apple Hand Pies #PiDay

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Yippee!! It’s National Pi Day and guess who has two thumbs, totally stoked and bringing you some delicious Sour Cream Apple Hand Pies?! Yup, that’s me!

Pi Day Pie Party Graphic

We all remember going through math classes dreading working with 3.14159265359. Thank you for calculators is all I got to say. So when it comes to this day, real PIE must be involved. I mean… I’m all over pie like white on rice. Who’s with me?!

Sour Cream Apple Hand Pies -- From Gate to Plate #piday

When the lovely, Julie, from White Lights on Wednesday asked if some friends wanted to join her in a Pi Day Pie Party; who’s to say no?! Ohh and it just so happens to be the one year mark before her wedding. She’s totally getting married on the most epic day of all! 3.1415. How totally awesome is that?! 

Any-who…. This whole having to choose one pie to bake for this party was a tough one, but ultimately I just had to go with the family favorite {but in individual hand pies}. I even had apples stored away in a dark cool place from last fall, so that made things even better!

Around our house, Sour Cream Apple Pie gets made weekly during the fall months. Usually like 4 or 5 at a time. Then they’re shipped off to my brothers’ houses (okay, not really shipped off because they just live down the road). Everyone loves how creamy and flavorful this pie is… and that would be why it’s a family favorite 🙂 

Sour Cream Apple Hand Pies -- From Gate to Plate #piday

I won’t hold you up any longer because seriously, it’s Pi Day and some Pie needs to be eaten! Be sure to check out the rest of the pies participating in the Pi Day Pie Party! 

Sour Cream Apple Hand Pies -- From Gate to Plate #piday

 Now, please excuse me while I stuff my face with some Pie! 

What’s your favorite pie?!

Sour Cream Apple Hand Pies
Serves 12
A delicious, creamy apple pie that's sure to satisfy any pie lover
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. Crust
  2. 3 cups all-purpose flour (Gold Medal)
  3. 1 teaspoon baking powder
  4. 1 teaspoon salt
  5. 1 cup butter, softened
  6. 1/2 cup water
  7. Filling
  8. 3 cups apples, peeled, cored, and finely sliced
  9. 3 tablespoons all-purpose flour (Gold Medal)
  10. 1/4 cup sugar
  11. 1/2 cup sour cream
  12. 1/8 teaspoon ground cloves
  13. Water
  14. 1 egg
  15. Sugar, for garnish
Instructions
  1. Crust
  2. In a mixing bowl, combine flour, baking powder and salt.
  3. Add butter, mixing until pea-sized crumbles.
  4. Gradually add the water, mixing until the dough forms a ball.
  5. Turn out onto a floured surface.
  6. With a rolling pin, roll dough out until 1/4" thick.
  7. With a 3-inch round cookie cutter, glass or toaster pastry press cut out the dough {ending with an even number}.
  8. Filling
  9. In a medium bowl, combine all filling ingredients, mixing well.
  10. Assembly
  11. Place each bottom onto a parchment paper lined cookie sheet.
  12. With your finger, dip it into water and rub around the outside edge of two or three bottoms.
  13. Next, place a heaping tablespoonful {depending on the size of your hand pie} in the center of each base {that you wet with water}.
  14. Now, place a "lid" over the filling and seal, using a fork to crimp the edges.
  15. Repeat until all pies are filled.
  16. Whisk the egg and 1 tablespoon of water together to make an egg wash.
  17. With a pastry brush, brush the egg wash over the top of each pie.
  18. Sprinkle with sugar.
  19. Using a knife cut a slit in the top of each pie to allow them to "breathe".
  20. Bake at 425*F for 15-20 minutes or until brown and bubbly.
  21. Remove from cookie sheet and place on a wire rack to cool completely.
  22. Store in an air tight container {may be left at room temperature or refrigerated}.
Notes
  1. **I use Red Delicious apples (because that's what we produce), but you can use any type just make sure to adjust the sugar to match your apple.... Ex. tart apples need more sugar and sweet apples need less sugar.
From Gate to Plate http://fromgatetoplate.com/

Sour Cream Apple Hand Pies -- From Gate to Plate #piday

You can see all the amazing pie recipes being shared today by clicking the images below.

Thank you for stopping by!!

Signature -- From Gate to Plate

Nutty Irishman Pie Two Bite Apple Pies Chocolate Mousse-Roasted Banana Cream Pie Irish Capookie Blood Orange Chess Pie Coconut Cream Cheese Pie Strawberry Balsamic Pies Cherry Cupcake Pie Biscoff Marshmallow Pie Strawberry Cream Pie Sour Cream Apple Hand Pies Blueberry Pie Tarts Fluffernutter Pie Creamy Cranberry Pie No-Bake Peanut Butter Twix Pie White Chocolate Peanut Butter Mini Pies Cherry Chocolate Pecan Hand Pies Easy Frozen Peanut Butter Banana with Chocolate Pie Lattice Top Apple Pie Peanut Butter & Chocolate Brookie Pie Peanut Butter Pudding and Brownie Pie Vegan French Silk Pie Frozen Tiramisu Pie Chocolate Cherry Crumble Pie Shoo Fly Pie Easy Vegetable Pot Pie Banana and Chocolate Creme Pie White Chocolate Banana Cream Pie Image Map

Bailey's Lucky S'more Bars -- From Gate to Plate

Baileys Lucky S’more Bars

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A s’mores bar layered with a thick graham cracker crust, a spiked fudgy brownie and Lucky Charms marshmallows. You can thank me later 🙂

Baileys Lucky S'more Bars -- From Gate to Plate #stpatricksday #LuckoftheIrishWeek

With a little inspiration from my bestie, I was able to decide on my final St. Patrick’s Day dish for Luck of the Irish Week. I had all sorts of ideas and St. Patrick’s Day ingredients laying around, but I just couldn’t decide on what exactly I wanted to make. So with a little brainstorming with my bestie {sorry for bugging you while you were working 🙂 love you}}, I decided on these Baileys Irish S’more Bars…. but they’re actually more like a S’mores Brownie Bar… I also couldn’t figure out what to call them either… super indecisive today 🙁

Baileys Lucky S'more Bars -- From Gate to Plate #LuckoftheIrishWeek #StPatricksDay

Anyone who knows me, should know that I’m a huge fan of bonfires and s’mores. What’s not to like? Cooler of beer, tailgates, some of my closest friends, chocolate, and gooey marshmallows. Yum, yeah that sounds pretty awesome to me. Anyone want to join me for a bonfire in the snow?!

PS. The weatherman is calling for up to two feet in the next week. Ugh. Spring where are you at?! 

While I was out shopping the other day, I ran onto (which they have always been there) some plain Lucky Charms marshmallows. I just had to get them because with St. Patrick’s Day coming up… I knew they’d be perfect!

Lucky Charms Marshmallows

When I got home though… that’s when I couldn’t make up my mind on what I wanted. The bestie suggested a S’mores Bar and I instantly thought, Baileys Brownie. I mean what’s St. Patty’s without Baileys? Or is that green beer?? Yeah, I don’t know either. 

These bars start out with a nice thick layer of graham cracker crust, followed but a fudgy Baileys infused brownie and topped with marshmallows. The brownie layer is made with semi-sweet chocolate chips instead of cocoa like my Fudgy Brownies, but still the best part is then…… Baileys of course. Can’t you tell I’m just a huge Baileys fan?? **If you don’t have Baileys on hand or just want to make a non-spiked version, just just milk instead**

Add the Baileys

I was a little worried when I was throwing this together. I thought maybe the crust would be too dry, the brownie would be under cooked and the Lucky Charms marshmallows would melt too much. Luckily, none of those things happened! They turned out perfectly delicious! 

So when you’re throwing your St. Patty’s Day party or heading over to your friends, be sure to take this with you! I promise, they won’t last very long… which can either be a good thing or bad thing. Whichever way you want to look at it 🙂 

Baileys Lucky S'more Bars -- From Gate to Plate

Happy St. Patrick’s Day ya’ll! Recipe Card

Baileys Lucky S'more Bars
A thick graham cracker crust with a spiked fudgy brownie in the middle and topped with toasted Lucky Charms marshmallows.
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Graham Cracker Crust
  1. 3 cups graham cracker crumbs
  2. 1/4 cup sugar
  3. 3/4 cup butter, melted
Baileys Brownie
  1. 1/2 cup butter
  2. 1/2 cup semi-sweet chocolate chips
  3. 2 cups sugar
  4. 2 eggs
  5. 1 teaspoon vanilla
  6. 1 cup flour
  7. 1/4 cup Baileys Original Irish Cream
  8. 12 ounce bag mini marshmallows (16 ounces is fine also)
  9. 2 cups Lucky Charms marshmallows
Instructions
  1. Preheat the oven to 350*F.
  2. Line a 9x13 baking pan with aluminum foil and grease.
Graham Cracker Crust
  1. In a medium bowl, combine the graham cracker crumbs and sugar.
  2. Stir in the melted butter.
  3. Pour graham cracker mixture evenly into prepared pan; press down the crumbs to make the crust.
  4. Bake at 350* for 15 minutes or until it starts to turn brown.
  5. Remove from oven and set aside to cool.
Baileys Brownie
  1. In a microwave safe bowl (or measuring cup) combine the butter and chocolate chips.
  2. Microwave for 30 seconds at a time, stirring between each interval until melted.
  3. In a medium mixing bowl, fitted with the paddle attachment, combine the chocolate mixture and sugar, mixing thoroughly.
  4. Add the vanilla and eggs, one at a time.
  5. Next, mix in the flour, JUST until incorporated.
  6. Then stir in the Baileys.
  7. Pour batter (will be thick) over semi-cooled to cooled crust.
  8. Bake at 350* for 20-25 minutes or until just barely done
  9. Remove from oven and turn on your broiler.
  10. Sprinkle the brownies with mini marshmallows and top with the Lucky Charms marshmallows.
  11. Place (the now) s'mores bars under the broiler and allow the marshmallows to brown (not burn). This will take roughly 3-5 minutes
  12. Cool completely before cutting.
Notes
  1. **If you want to make a non-spiked version simply substitute milk for the Baileys**
From Gate to Plate http://fromgatetoplate.com/

Now that you’ve seen my final Luck of the Irish Week hurrah, you should head over to see what the other ladies have shared 🙂 

Chocolate Chip Irish Cream Waffles by theBitterSideofSweet
Colcannon Mashed Potatoes by Clarks Condensed
Shamrock Cream Cheese Cookies by Organized Island
Triple Chocolate Drunken Cookies by The Plaid & Paisley Kitchen

Thanks for sticking with us for Luck of the Irish Week! If you’re just now stopping by here’s what you’ve missed this week…

Bailey's Irish Peanut Butter Blossoms -- From Gate to Plate

Baileys Irish Peanut Butter Blossoms

Shepherds Pie -- From Gate to Plate #stpatricksday

Shepherds Pie

Dublin Coddle -- From Gate to Plate

Dublin Coddle

**Signing out**

Signature -- From Gate to Plate
This recipe may be linked up within these Linky Parties!

Bailey's Irish Peanut Butter Blossoms -- From Gate to Plate

Baileys Irish Peanut Butter Blossoms

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Hey ya’ll! Welcome to Luck of the Irish Week! I have joined seven other awesome bloggers in bringing you some great St. Patty’s Day ideas for three days. {Monday, Wednesday, Friday} I hope you stick around and take a look at all of our ideas throughout the week!

Luck of the Irish Week

So… can you believe that it’s almost March already? I can’t, but St. Patrick’s Day is one of my favorite “fun” holidays. Green beer just so happens to be involved. Oh yes, I love drinking me some green beer on St. Patrick’s Day! I’m not Irish or have any Irish in me… that I know of, but when it comes to celebrating; one might think I celebrate like an Irish haha. {Really I have no idea if they would think that or not haha}

I know people like to stick to the traditional foods for certain holidays, but I really just wanted to make something boozy and I had the amazing Baileys Irish Cream setting in the fridge calling my name so I thought, “hmm, lets do the damn thing!” 

Bailey's Irish Peanut Butter Blossoms -- From Gate to Plate

To me Baileys taste a lot like chocolate milk. Chocolate milk and peanut butter go together right? Well, ugh they do now! 

Peanut Butter Blossoms are my fams absolute favorite cookie. If there could only be one cookie made for the rest of their lives, they would be the winner hands down, no questions asked. Given that statement, throw a little Baileys Irish Cream into the mix… yup just another reason why PBB are the best. Adding the liquor in the cookie just gives them an extra… umph. Just adds something great that you don’t get with the regular PBB and to top it off the batter is oh-so-damn-delicious. When I’m making cookies, I can’t help but dip into the batter once or twice. Okay, maybe it’s more like three or four times.

You mean you don’t dip into the cookie dough that much?!

Ha! Exactly. You do it too! 

Bailey's Irish Peanut Butter Blossoms -- From Gate to Plate

These spiked blossoms might look just like the traditional blossoms, but don’t let appearances fool you. No matter what they look like though, they’re delicious! 

Bailey's Irish Peanut Butter Blossoms -- From Gate to Plate

Regardless if you like to keep things traditional for St. Patrick’s Day, you’re not going to want to pass up these Baileys Irish Peanut Butter Blossoms so add them to your menu soon!

Baileys Irish Peanut Butter Blossoms
Yields 24
A St. Patrick's Day twist on the classic Peanut Butter Blossoms
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1/2 cup butter, softened
  2. 1/2 cup peanut butter
  3. 1/2 cup white sugar
  4. 1/2 cup brown sugar
  5. 1 egg
  6. 2 tablespoons + 1 teaspoon Bailey's Irish Cream Liquor
  7. 1 3/4 cup flour (Gold Medal Flour)
  8. 1 teaspoon baking soda
  9. 24 Hershey Kisses, unwrapped
Instructions
  1. Preheat oven to 375*F.
  2. In a mixing bowl, cream the butter and peanut butter thoroughly.
  3. Next, add the two sugars and cream until smooth.
  4. Mix in the egg and Baileys Irish Cream Liquor.
  5. In a sifter, combine the flour and baking soda.
  6. Gradually sift the dry ingredients into the peanut butter mixture, mixing thoroughly.
  7. Shape dough into 1-inch balls using a cookie scoop (or tablespoon) and place on an ungreased cookie sheet.
  8. Place a Hershey Kiss in the center of each dough ball.
  9. Bake at 375*F for 7-9 minutes or until done.
Notes
  1. **If you do not have Hershey Kisses on hand, just use chocolate chips**
From Gate to Plate http://fromgatetoplate.com/

Bailey's Irish Peanut Butter Blossoms -- From Gate to Plate

Now that you’ve seen my take on St. Patrick’s Day, head on over and check out these ideas…..

Cranberry Almond Soda Bread by theBitterSideofSweet

Kiss Me, I’m Irish {Free Printable} by Clarks Condensed

Corned Beef Hash by The Plaid & Paisley Kitchen

Shamrock Cupcakes by Organized Island

St. Patrick’s Day Shamrock Hair for Girls by One Creative Mommy

Lephrechaun Lime Rice Krispie Treats by A Pinch of Glitter

Lucky Bingo Printable by SayNotSweetAnne

Bailey’s Irish Peanut Butter Blossoms by From Gate to Plate

Bailey's Irish Peanut Butter Blossoms -- From Gate to Plate

Make sure to come back on Wednesday to get you some more Luck of the Irish

 

Signature -- From Gate to Plate

Spicy Chocolate Bundt Cake -- From Gate to Plate #BundtBakers

Spicy Chocolate Bundt Cake #BundtBakers

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Are you wondering what in the world could #BundtBakers mean? Well, I’m here to tell you that I have joined a group of ladies who are fun-loving-Bundt-cake-baking-fanatics who like to create a new Bundt each month while following a monthly theme or ingredient. Maybe the word “fanatics” if over used there in that sentence, but let me tell you from what I have gathered they are some Bundt loving ladies! 😛 I am all sorts of excited to have jumped in on the fun this month and for months to come as well! I hope you’ll enjoy the Bundt ride with me! 

Now lets get to it… 

We have nine fabulous cakes for the #BundtBakers this month, and it is all about chocolate. That is right, our theme and ingredient of choice is chocolate. We’ve got milk, semi sweet and dark chocolate. In the cake, in the glaze and in every way you like it! All baked to perfection in delicious Bundt cakes.

Spicy Chocolate Bundt Cake

For my debut… and to highlight chocolate, I have created a Spicy Chocolate Bundt Cake. You really can’t go wrong with sweet and spicy. It’s one of my favorite… kind of like sweet and sour or sweet and salty… yup okay maybe I’m more of a sweet and salty type girl, but I love my spicy too. 

There’s just enough cayenne pepper in the cake and the glaze to give you just a hint of heat that hits you at the back of the throat.. every once in awhile because it’s not in every bite. {Don’t take that out of context either, jeez what were you thinking!}

Spicy Chocolate Bundt Cake

This Bundt cake is sure to satisfy anyone’s chocolate craving with a hint of heat for a spin on a classic chocolate Bundt cake. Recipe Card

Spicy Chocolate Bundt Cake
Serves 16
The perfect combination of sweet and spicy... with just a hint of cayenne pepper
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 6 ounces semi-sweet Baker's Chocolate Bar, shaved
  2. 2 1/4 cup all-purpose flour (Gold Medal Flour)
  3. 1 teaspoon cinnamon
  4. 1/2 teaspoon salt
  5. 1 teaspoon baking soda
  6. 1/8 teaspoon cayenne pepper
  7. 1 cup brown sugar
  8. 1 cup white sugar
  9. 3/4 cup butter
  10. 1 teaspoon vanilla
  11. 4 large eggs
  12. 1 cup milk
Spicy Chocolate Glaze
  1. 2 ounces semi-sweet Baker's Chocolate Bar, shaved
  2. 1/4 cup butter, melted
  3. 1/4 cup milk
  4. 1/8 teaspoon salt
  5. 1/8 teaspoon cayenne pepper
  6. 1 1/2- 2 cups powdered sugar, sifted
Instructions
  1. Preheat the oven to 350*F and grease a 12-cup Bundt cake pan.
  2. In a medium mixing bowl, cream the butter and sugars.
  3. Add the eggs, one at time, mixing well after each addition.
  4. Mix in the vanilla.
  5. Cream in the melted chocolate to the butter mixture.
  6. In a sifter combine the dry ingredients: flour, cinnamon, baking soda, salt, and cayenne pepper.
  7. Gradually sift in the dry ingredients alternating with milk until fully combined.
  8. Pour/spoon batter into prepared Bundt pan.
  9. Bake at 350*F for 40-45 minutes or until a toothpick inserted in the center tests clean.
  10. Place Bundt pan on a cooling rack and cool for 10 minutes before dumping cake onto the cooling rack.
  11. Once inverted, drizzle with the Spicy Chocolate Glaze
Glaze
  1. Add the shaved chocolate to a glass, microwave safe bowl and microwave for 15 seconds, stir. Continue melting the chocolate in 15 second intervals while stirring in between until melted.
  2. In a medium bowl, add the melted butter and 1 1/2 cups powdered sugar, stirring until combined.
  3. Add the melted chocolate.
  4. Gradually add the milk, stir.
  5. Add the salt and cayenne pepper.
  6. If glaze needs thickened, add more powdered sugar 1 tablespoon at a time until desired thickness (thick enough that it's not all going to run off the cake when drizzled).
Notes
  1. **Shaving or chopping the chocolate allows for easier melting**
From Gate to Plate http://fromgatetoplate.com/

Spicy Chocolate Bundt Cake

Now that you’ve seen my chocolate creation, you should take a look at all the other yummy chocolate goodness!

Cacao Nib-Cream Cheese Swirled Triple Chocolate Bundt Cake by The Spiced Life
Chocolate Cocoa Cinnamon Bundt by From My Sweet Home
Chocolate Fudge Cake by Magnolia Days
Dark Chocolate Five Spice Bundt Cake by All That’s Left Are The Crumbs
Devils Food Mini Bundts by My Catholic Kitchen
Espresso Cake with White Chocolate Buttercream by Passion Kneaded
Orange Chocolate Bundt Cake by Basic and Delicious
Spicy Chocolate Bundt Cake by From Gate to Plate

Spicy Chocolate Bundt Cake

Would you like to join in on the fun?! Here’s a little more information if you’re interested…. 

I’ve already told you this once, but I’m going to tell you again…. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. Each month we take turns hosting the event, which includes the super-duper challenge of choosing the “secret” ingredient {my favorite part}. 

Speaking of…. this months host is Veronica from My Catholic Kitchen. I want to give her a big-ol’ 12-cup Bundt sized shout out for all of hard work this month! 

If you are a food blogger and you would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com. 

Thanks for stopping by and I hope you come back next month to find out what we’ve baked up with March’s secret ingredient.  

BundtBakers
 
 
Signature -- From Gate to Plate
Fudgy Brownies

Fudgy Brownies

by 8 Comments

I must send out a Public Service Announcement….

I am now a NWMSU Alumni… hallelujah!!  As you can only imagine, I’m very ecstatic about that. I now hold degrees in Culinary Arts, Animal Science and Agronomy. Very diverse I know, but hey what can I say… Well rounded lol. Below are just a few pictures of my wonderful graduation day… I wasn’t going to decorate my cap, but everyone else was and I had a few gems and things lying around so I decided I’d give it a go… I will inform you that I did the stencil all free hand on paper first and then copied it to my cap… took a long freakin’ time!! The design is our school logo.

Me---Waiting

I love selfies… if you follow me on Instagram… you already know this haha.

This is my girl “Mable”… Waiting to walk in… Ohhh the anticipation lol.. Proud Aggies

My Cap

My beautiful cap that I’m ohh so proud of! I love it!! Go Bearcats! Class of 2013 baby…

Post Graduation

After the ceremony… We’re DONE!!

Okay, I’m done gloating now over graduation. I do have something else kinda awesome to share with you guys. Our Bearcat football team is headed “Back to Bama” next weekend to play for the D2 National Championship… Yay!!! Nothing like coming from power house schools. My JUCO and now my University… love them both! Good luck to all my Bearcats and maybe… just maybe… I’ll see you all next weekend on the field… me in the stands of course 🙂

So since I’m done with school, I’m practically all moved back home to good ol’ Iowa where the snow is 6 inches deep right now and they’re calling for more this week. Ugh, the dreadful Old Man Winter and the subzero temperatures. I must admit the snow on the trees are absolutely gorgeous and makes for some good bar hopping on the snowmobiles.

What else does this cold weather help with??? Me staying indoors and baking! Winter is really the only time that I’m not forced to be outside working from sun up to sun down. That’s good right?? Except well maybe my scale would disagree.

Any-who…. Everyone has a brownie recipe, but oh-my-lanta these Fudgy Brownies are to die for. They’re so moist and well obviously fudgy!! They’re like melting in your mouth! So easy and delicious. These would be perfect for anything… your next Christmas Party, tailgate, Super Bowl, Girls Night, or just to make and hide from the rest of your family so they don’t devour them before you even get any!

Seriously.

Hide them!

Fudgy Brownies

Look at all that gooey goodness on the inside. So perfect!

Fudgy Brownies
Serves 16
A classic, simple, chewy, moist and delicious fudgy brownie
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1/2 cup butter
  2. 1 cup white sugar
  3. 2 eggs
  4. 1 teaspoon vanilla
  5. 1/3 cup unsweetened cocoa
  6. 1/2 cup all-purpose flour
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon baking powder
Instructions
  1. Preheat oven to 350*F
  2. Grease and flour (can line with parchment paper) an 8x8 baking dish
  3. In a large saucepan, melt the butter
  4. Remove from heat and stir in the sugar, eggs, and vanilla. Beat in remaining ingredients. DO NOT OVER STIR
  5. Bake in preheated oven for 25 to 30 minutes or until done
From Gate to Plate http://fromgatetoplate.com/

This recipe is participating in THESE link parties:

Less Laundry, More Linking (19)**Show Me Your Plaid Mondays (48)**Give Me The Goods (39)**Munching Mondays (18)**What’d You Do This Weekend (46)**Two Cup Tuesday (50)**Create It or Bake It (10)**Sweet & Savoury Sunday (42)**

 

Apple Spiced Cupcakes with Cinnamon Cream Cheese Frosting 3

Apple Spiced Cupcakes with Cinnamon Cream Cheese Frosting

by 11 Comments

I had to enlist a few taste-testers for the sweet treats that I made last week. Who doesn’t like getting input from others outside of your household anyway?

But I am so glad that I sent samples over to my good buddies! These cupcakes received the highest praise and they deserve it as well! My taste testers said they were “5-star” and “to die for“.

Official Taste Tester #I8 is having too much fun with this job though, but I am enjoying every bit of it as well!! I’m still laughing at her craftiness of “I8″…. I would never have came up with that haha!!

Usually I make these cupcakes with a plain cream cheese frosting or don’t even frost them at all. They’re good any way you want them… and when I’m feeling really lazy I just throw them into a 9×13 and bake. So versatile lol.

This cupcake is so moist and delicious. I hope you enjoy them just as much as OTT #I8 and the others.

Apple Spiced Cupcakes with Cinnamon Cream Cheese Frosting

Apple Spiced Cupcakes with Cinnamon Cream Cheese Frosting
Yields 24
A scrumptious moist cupcake that can be enjoyed in a variety of different ways!
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 2 cups sugar
  2. 1 cup oil
  3. 4 eggs
  4. 1 tablespoon vanilla
  5. 2 cups flour
  6. 1/2 teaspoon salt
  7. 1 teaspoon baking soda
  8. 1 teaspoon baking powder
  9. 1 teaspoon cinnamon
  10. 1/4 teaspoon nutmeg
  11. 2 cups apples, finely diced or shredded
Frosting
  1. 1/4 cup butter, softened
  2. 8 ounces (PHILADELPHIA) cream cheese, softened
  3. 1 teaspoon vanilla
  4. 2 teaspoons cinnamon
  5. 1 1/2-2 cups powdered sugar, depending on desired thickness and sweetness
Instructions
  1. Preheat oven to 350*F. Prepare cupcake tin with liners.
  2. In a medium bowl, cream together sugar, oil, eggs and vanilla.
  3. Sift in dry ingredients, mixing well.
  4. Add apples and mix well.
  5. With a scoop fill cupcake liners (of if you don't have a scoop fill 2/3 full).
  6. Bake 20-25 minutes or until tests done when a toothpick inserted in the center comes out clean.
  7. Allow cupcakes to cool 5 minutes before transferring to a cooling rack to cool completely.
  8. Once cooled completely, frost cupcakes with Cinnamon Cream Cheese Frosting.
Cinnamon Cream Cheese Frosting
  1. Cream together butter, cream cheese, vanilla, and cinnamon.
  2. Gradually add powdered sugar 1/2 cup at a time until you've reached desired thickness and sweetness.
Notes
  1. **For the apples, I placed them in my food processor and chopped very fine**
From Gate to Plate http://fromgatetoplate.com/

 

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Caramel Apple Brownies

Caramel Apple Brownies

by 11 Comments

I can’t believe I forgot all about this recipe! Last month when I couldn’t figure out what I wanted to take to the tailgate party at Arrowhead, my bestie and I were brainstorming. She reminded me of these (because I took them to a game last year) and how everyone loved them. They’re so good… Pretty much the most delicious brownie I’ve ever had! So soft, moist, full of apples and the caramel just makes them all the better! I mean just look at this delicious batter…

Caramel Apple Brownie Dough

I created this recipe a few years ago when I had an over abundance of apples and was kind of tired of apple pies. I HAD to add caramel because I just love it so much! What sort of apple dishes or desserts do you like to make? Caramel Fruit Dip is another one of my favorites. If you missed the recipe be sure to check it out here.

Caramel Apple Brownies 1

I hope you enjoy these!

Caramel Apple Brownies

 

Caramel Apple Brownies
A soft and moist apple brownie with a touch of caramel
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 cup butter, softened
  2. 2 cups sugar
  3. 2 eggs
  4. 2 cup flour
  5. 1 teaspoon baking powder
  6. 2 teaspoons cinnamon
  7. 2 1/2 cups apples, peeled, finely diced
  8. 1 cup caramel bits
  9. 2 tablespoons cinnamon sugar
Instructions
  1. Preheat oven to 350*F.
  2. Cream butter and sugar until smooth.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Sift in dry ingredients.
  5. Stir in apples.
  6. Pour batter into a greased 9x13 pan
  7. Sprinkle caramel bits over batter and press in slightly.
  8. Bake at 350* for 45 minutes or until lightly browned and tests done when a toothpick is inserted.
  9. Remove from oven and sprinkle with cinnamon sugar.
Notes
  1. **You may adjust sugar to satisfy the sweetness of your apples**
From Gate to Plate http://fromgatetoplate.com/

This recipe is participating in these link parties:

**Friday with Friends (1)**Sweet & Savoury (36)**Munching Mondays (14)**What’d You Do This Weekend (41)**Inspiration Monday**Less Laundry, More Linking (15)**Show Me Your Plaid Monday’s (43)**Give Me The Goods (34)**Marvelous Mondays (72)**Mix It Up Monday**Super Saturday (18)**Show Me What Ya Got (146)**Time to Sparkle (35)**Whimsy Wednesday (89)**Tuesday Talent Show (109)**Wake Up Wednesdays (12)**Sugar & Spice (189)**Whatever Wednesday**Wonderful Food Wednesday (63)**Wednesday Whatsits (84)***Create It or Back It (5)**Two-Cup Tuesdays (45)**The Wednesday Round-Up Link Party**

 This recipe has been featured in these linky parties:


Sweet and Savoury Sunday

Homemade Oatmeal Creme Pies

Homemade Oatmeal Creme Pies

by 6 Comments

Everyone loves Little Debbies, right?! From the Swiss Rolls to Zebra Cakes to Fudge Rounds and Oatmeal Crème Pies.

I pretty much love them all.

But….. yes there’s a but. After I found this recipe from Something Swanky for Homemade Oatmeal Crème Pies, I will never buy another box ever again. These are so much better than the real thing and without all the unnecessary additives. I can’t even express how amazing these are. Don’t hesitate. Make them NOW!

Homemade Oatmeal Creme Pies

Take these Homemade Crème Pies to your next board meeting, pack them in your children’s lunchbox, or take them to the next tailgating party! No matter where you go, you’ll want to take these!

And if you’re not wanting to simply stop at the original crème pies, head on over to Shugary Sweets for her Chocolate Oatmeal Crème Pies!! She even shapes them into a football for the perfect tailgate cookie!!

So what are you waiting on?! Go make them!!

Homemade Oatmeal Creme Pies
The perfect pick-me-up for that sweet tooth craving!
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Ingredients
  1. Cookies
  2. 3/4 cup butter
  3. 1 1/2 cup white sugar
  4. 1/4 cup brown sugar
  5. 1 1/2 tablespoons molasses
  6. 2 eggs
  7. 1 teaspoon kosher salt
  8. 2 cups all-purpose flour
  9. 1 teaspoon baking powder
  10. 1 teaspoon cinnamon
  11. 2 cups quick-cooking rolled oats
  12. 2 teaspoons baking soda
  13. 3 tablespoons boiling water
  14. Cream Filling
  15. 1-7 ounce jar Marshmallow Crèam (or your favorite homemade marshmallow cream)
  16. 1/2 cup shortening
  17. 1 1/3 cup powdered sugar
  18. 1 teaspoon vanilla
  19. 1/2 teaspoon salt
  20. 2-3 tablespoons milk
Instructions
  1. Cookies
  2. Cream the butter and sugars together in a large bowl
  3. Add the molasses and eggs, mixing well
  4. Sift in the flour, baking powder, cinnamon and salt, mixing well
  5. Add the rolled oats
  6. Dissolve the baking soda in the boiling water and mix into the dough
  7. Scoop by rounded tablespoons onto parchment lined baking sheets (allowing 2 inches for spreading)
  8. Bake at 350* for 10-12 minutes or until set around the edges
  9. Cream Filling
  10. Cream together the marshmallow crème and shortening
  11. Gradually add the powdered sugar, 1/3 cup at a time
  12. Add the vanilla and salt
  13. Mix in the milk, 1 tablespoon at a time, creaming after each addition until mixture becomes smooth and fluffy
  14. To assemble the sandwich cookies, place a tablespoon (give or take your preference) onto one cookie and top with the cap
Notes
  1. **Do not over bake... This is very important. Take out of the oven just as the edges are starting to set up and turn golden**
  2. **Yields roughly 20 sandwich cookies**
  3. **I love to make a double or triple batch and then put them in the freezer for whenever I have a craving**
Adapted from Something Swanky
Adapted from Something Swanky
From Gate to Plate http://fromgatetoplate.com/

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Zucchini Muffins with Cream Cheese Frosting

Zucchini Muffins with Cream Cheese Frosting

by 2 Comments

Today was the last, first day of my college career. Only 108 days until graduation! I mean… it’s only the first day and I’m already counting down. That’s bad isn’t it? I have a pretty light weight schedule this semester and I’m loving it. Hopefully all goes well! Wish me luck.

But enough about school already… lets get to the good stuff…. FOOD!

By popular demand… I have brought you the most delicious, moist… absolutely scrumptious zucchini muffins. But what makes them even better? The rich and creamy cream cheese frosting… DUH! I mean everything is better with cream cheese… right?! I hope I’m not the only one who thinks that.

These muffins are super easy to throw together and once they come out of the oven, throw the cream cheese frosting on them and dig in. Love them!

 Couldn’t you just devour an entire batch of these right now?!

Zucchini Muffins with Cream Cheese Frosting

Zucchini Muffins with Cream Cheese Frosting
Simply moist, flavorful, and delicious muffins perfect for any day topped with a rich and creamy cream cheese frosting.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. Muffins
  2. 2 cups zucchini, peeled, shredded
  3. 1 cup brown sugar, packed
  4. 2 tablespoons white sugar
  5. 2/3 cup oil
  6. 2 teaspoon vanilla
  7. 2 eggs
  8. 1 1/2 cups all-purpose flour
  9. 1/2 teaspoon baking powder
  10. 1/2 teaspoon baking soda
  11. 1 1/2 teaspoon cinnamon
  12. 1/2 teaspoon salt
  13. Cream Cheese Frosting
  14. 4 ounces (1/2 cup) (PHILADELPHIA) cream cheese, softened
  15. 4 ounces (1/2 cup) butter, softened
  16. 1 teaspoon vanilla
  17. 2 cups powdered sugar
Instructions
  1. Muffins
  2. Prepare a standard muffin tin by either greasing or using cupcake liners
  3. Cream together the sugars, oil, vanilla and eggs
  4. Sift in the dry ingredients, mixing until combined
  5. Stir in the shredded zucchini
  6. Bake at 350* for 20-25 minutes or until tests done
  7. Remove to a cooling rack to cool completely
  8. Cream Cheese Frosting
  9. Cream together the cream cheese and butter
  10. Add the vanilla
  11. Slowly mix in the powdered sugar 1/2 cup at a time until you've reached the desired consistency
  12. Place frosting into a piping bag and frost the tops of the muffins
Notes
  1. **This recipe yields roughly 15 muffins**
  2. **If you do not have a piping bag, you can use a Ziploc bag by cutting the corner out of one end**
  3. **I like to frost a couple right after they come out of the oven so I can devour them while they're warm.. so delicious**
From Gate to Plate http://fromgatetoplate.com/

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