Two friends, miles apart, who love to bake!
I consider it a win that I did not eat Halloween candy for breakfast today. Unfortunately, I’m sure my continual snacking on it throughout the day is just as worse. Those mini kit-kats are just so addicting!! Tomorrow I will try to be better… You see, …
A couple of years ago for Christmas I received an adorable Cupcake Calendar. It was one of those daily desk calendars, and each day had a new cupcake recipe. The whole year I saved each recipe that caught my interest, with every intention of making …
It’s hard to believe that Halloween is tomorrow. I feel like I’m just now getting used to it being 2015 and we only have two months left in the year!
I love Halloween! And although I can’t remember the last time I actually dressed up for Halloween (my favorite costume was the year my elementary bff Lauren and I dressed up as a bunch of grapes in 6th grade by blowing up purple balloons and pinning them to our black leggings and turtlenecks and added an actual grapevine to our ponytails), I love decorating for Halloween.
At home we have a Halloween decoration that we call Mr. Pumpkin. Mr Pumpkin is a giant pumpkin with two arms and two legs that we hang on the wall and we can move and arrange how we like. We’ve had Mr. Pumpkin since I can remember and every year I am amazed and thankful that he’s still intact and hasn’t fallen apart or ripped because Halloween just wouldn’t be the same without him.
If you are heading to a Halloween party and need a last minute festive treat to bring, look no further! These are so incredibly easy to make and take no more than 10 minutes. Plus, you only need two ingredients: Oreos and chocolate chips!
When making these, I tried melting the chocolate chips one of two ways: the semi-sweet chocolate chips I placed in a saucepan on low heat with 1/4 cup heavy cream; the white chocolate chips I just melted in the microwave in 30 second intervals. Microwaving is definitely the way to go! Not only is it faster, but the chocolate dries better and looks smoother.
To decorate, I found these eye candies and glittered colored icing on the baking aisle at the store. It all came together for a perfect Halloween treat!
This Halloween I’ll be at the SC v Cal game with my dad cheering on SC… Happy Halloween and beat the Bears! Fight On!!
-Kelly
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Happy Halloween! For as much as I love fall, I never seem to get that into Halloween. I’m such a baby when it comes to scary things…it’s just not a day meant for me! On the other hand, it is the one time of year …
I hope you’re ready for pumpkin overload, because today is the Virtual Pumpkin Party! Us and a bunch of other bloggers are all posting pumpkin recipes today, just in time for your Halloween and fall festivities. A new Dairy Queen just opened near us, which is …
It’s finally Fall. That means it’s time for college football, peppermint mochas, Halloween candy (I would emphasize candy corn but I can’t stand it!), pretty colored leaves, apple cinnamon candles, apple cinnamon desserts, the World Series (sadly our man Buster Posey won’t be there…), Thanksgiving prep, hearty soups/stews, gourds (which sometimes gross me out but they are a very festive decoration), costumes, Hocus Pocus, haunted houses, and so much more. The list could really go on.
Perhaps the most quintessential symbols of Fall, however, are pumpkins and pumpkin desserts.
Now, I’m really picky when it comes to pumpkin. Just like my banana desserts, I like pumpkin desserts as long as it’s not too pumpkin-y, ya know?
This is why I only make pumpkin desserts with chocolate. Who am I kidding, almost every dessert I make includes chocolate.
Back to the pancakes. Unlike frozen waffles, which I prefer to homemade waffles (I know, crazy!), frozen pancakes are not nearly as good as homemade ones. I almost rarely make pancakes though because I hate to waste so much batter. What’s great about these pancakes is that they are adapted from Christina’s Espresso Chip Pancakes from her Dessert for Two blog, so they make just enough for two servings! Christina’s blog is the go to source when wanting to pair down a recipe to make less because, really, who needs to be eating 3 dozen cookies when you live alone… 8 is a little more acceptable! Check out her blog and her awesome cookbooks- you won’t be disappointed!
Even though this Fall season has been unusually warm, these pancakes definitely make it seem cozy and remind me why this time of the year is my favorite! If you’re in pancake mood, give these a try! They won’t disappoint!
Over 70 bloggers participated in this #VirtualPumpkinParty! Check below the recipe to see the full list of pumpkin treats, both savory and sweet. And don’t forget about Stephanie’s Pumpkin Pie Ice Cream!
-Kelly
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2015 Virtual Pumpkin Party Contributions
B. Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle
Farmette • “Tis Different” Pumpkin Pie
How is October halfway over?! I know technically pumpkin is still in season until the holidays are over, but to me…October is the month of pumpkin. Not only am I obsessed with pumpkin flavored everything, each year I have to go to a pumpkin patch and …
I realize it’s October and anyone who knows me knows I’m all fall everything over here, but I also live in the South. Where it’s still 90 degrees. And we still have fresh peaches all over the place. So technically, this recipe is still in season. I …
Bananas are one of my favorite fruits and a staple in our house. I eat them all the time and particularly love them with a frozen waffle and peanut butter… you should definitely try it!
When Steph and I were in Portland a year and a half ago (you can read about it here and here and here) we met this really nice guy at this really awesome cabin-y vibe type bar. Now this guy was cute and I’ve never met anyone more excited about turning 30. He was so excited that I started getting excited about turning thirty too just listening to him and this was on my 24th bday! I was starting to get kind of getting bummed that I met him in Portland instead of Sacramento… Until our differences became real apparent.
He started telling me he is raw vegan and he’ll occasionally steam a potato (I obviously don’t even come close to being vegan just based on the amount of butter and eggs that go into most of our baked goods), he only drinks 3 glasses of bourbon 1 night a month and sips it (I’m not a big drinker but at that moment, I was currently drinking my second Washington Apple and Steph and I had already taken shots at the bar- it was my bday!) and, here’s the one I just can’t even wrap my head around, he eats 11 bananas a day… 11!!!! What?!? How is that even possible? My stomach physically hurts just thinking about it. That’s 77 bananas per week! What?!?!?
I love bananas but definitely not that much.
I also have an aversion to eating bruised or browning bananas (Steph feels the same too!) so it seems I’m constantly buying bananas because I want to eat them before they go brown. For those sad few that I just don’t get to in time, I turn into something else like Steph’s amazing Banana Muffins! This time, however, I decided to freeze them and make no-churn ice cream.
With only 3 ingredients and no churning required, this is the easiest dessert I’ve ever made! The banana flavor is a smidge strong- great for our bar friend but a little too much for me. Next time I would probably just use 2 bananas instead of three and I’d incorporate some Nutella… If you’re in the mood for an easy, dare I say semi-healthy (?) dessert, give this a try!
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It’s been two years since we started Long Distance Baking and what a ride it’s been! Thank you for following along with us and here’s to the next two years! Below are the top 5 recipe posts from the past two years: First Post: Chocolate …