Give Thanks! Apple Cider Mimosa and Mini Pumpkin Pies

Oh Pinterest, you’ve done it again: delicious, festive, and easy recipes to celebrate Thanksgiving! If you need a last-minute signature cocktail or an easy dessert recipe to bring to your Thanksgiving feast tomorrow, we recommend these seasonal treats.

Apple Cider Mimosa, is a different take on the favorite, traditional, and boozy brunch drink! We adapted this recipe from The Cookie Rookie.

INGREDIENTS:

  • Apple Cider-we used Trader Joes apple cider
  • Brut-we used Michelle Brut, but your favorite sparkling wine or champagne should be just as tasty.

DIRECTIONS:

We eyeballed a shot of apple cider and filled the rest of the flute with the sparkling wine. Voila!

 

Apple Cider Mimosa

Apple Cider Mimosa

 

Mini Pumpkin Pies adapted from Make and Takes Mini Pumpkin Pies:

  • pumpkin pie filling for one 9-inch pie (we used the recipe right on the can)
  • two 9-inch pie crust doughs – pre-made from a box
  • round cookie cutter 4 inches in diameter- we used the pumpkin pie filling can to cut out the dough.
  • mini muffin tin
  • whipped cream

1. Prep your dough. Using  a small round cookie cutter or base of a can, cut out circles from your two 9-inch pie crust doughs.

IMG_4125

Use the pumpkin can to cut out perfect circles!

 

2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.

3. Pour your filling into each muffin tin cup. Fill them to the very top.  We had leftovers of the filling!

4. Bake your muffin tin pumpkin pies at 425 for  about 15 -20 minutes. Keep an eye on them!

5. Let these cool on a wire rack for at least an hour to let the pumpkin filling set.

6. Add a dollop of whipped cream to each individual mini pie.

The cutest bite of pumpkin pie!

The cutest bite of pumpkin pie!

 

This Thanksgiving, we are thankful for our life long friendship.  And the delicious sips and sweets we’ve shared with you so far this year. Happy Thanksgiving!

And, Happy Fall Sipping and Baking!

xoxo, Colleen and Sarah

 

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Reese’s Peanut Butter Cup Chocolate Chip Cookies

Now that Halloween is over, we thought our readers might have some extra candy hanging around the house.  Or, if it is all gone, like ours was, you can take advantage of post-Halloween sales!  We liked the idea of creating a cookie by using up that leftover Halloween candy, so decided to use one of our favorites, Reese’s Peanut Butter Cups.  We adapted Desiree Campbell’s Reese’s Peanut Butter Cup Chocolate Chip Cookie Recipe.  Try them out–the vanilla pudding mix makes them softer than regular chocolate chip cookies and nothing with Reese’s peanut butter cups in it can ever be bad.  We hope you enjoy making and eating them as much as we did.
REESE’S PEANUT BUTTER CUP CHOCOLATE CHIP COOKIES
Author: Desiree Campbell
Prep time: 10 minutes
Cook time: 8 minutes–it may have been the old oven or size of the cookies we made, but it took around 12 minutes for our cookies to be done!
Total time: 18 minutes
Almost done...

Almost done…

INGREDIENTS
  • 1 Cup { 2 sticks } butter, softened.
  • ¾ Cup Granulated Sugar
  • ¾ Cup Packed Brown Sugar
  • 1 Tb. Vanilla Extract
  • 2 Eggs
  • 2¼ Cups Flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 Box { 3.4 oz } Vanilla Instant Pudding- this gives the cookies a fluffy texture!
  • 1 Cup Milk Chocolate Chips
  • 20 to 25 Reese’s Peanut Butter Cups
DIRECTIONS
  • Preheat your oven to 350ºF.
  • Peel and cut the Reese’s into fourths. Don’t chopped them… You don’t want them to fall apart.

Tip: As soon as you are done cutting put your Peanut Butter Cups in the freezer and leave them there while you make the rest of the cookies.This will make them firm and they won’t melt away when you add them into your dough.

  • Beat soft butter, brown and white sugar and vanilla in a large bowl.
  • Add the eggs, beat well until creamy.
  • Add the rest of your dry ingredients including the instant pudding.
  • Stir in the chocolate chips.
  • Take out those delicious chunks of peanut butter cups and add them to the batter. Stir it gently with a wooden spoon. Don’t over do it you want to see and bite into those small chunks later.
  • Drop the batter by teaspoons onto a cookie sheet. Bake for 8 minutes. The first batch always takes an extra minute. DO NOT OVERCOOK! Cookies will get harder as they cool down.
  • When they are baked remove them from the cookie sheet to a wire rack. Enjoy!

Final Product bff WINE

While we baked, we sipped on some Masciarelli Montelpucciano, a nice red wine, which paired perfectly with the spaghetti and turkey meatballs we had for dinner.

 Happy Fall Sipping and Baking!

xoxo, Colleen and Sarah