Crockpot Carmel Hot Chocolate

Happy Friday! It might not feel like fall here in the desert but I know back home in the Midwest it’s nice and chilly. I always enjoy making things from scratch, including hot chocolate. It’s so simple to make and would be perfect for the upcoming holidays to share with family! This is a simple recipe with just a few ingredients but amazing taste!

Ingredients:

  • 4 oz unsweetened chocolate, chopped
  • 1 1/2 cup Carmel chocolate chips
  • 14 oz sweetened condensed milk
  • 9 cups Almond milk
  • Carmel, whipped cream, and marshmallows to top

Directions:

  1. Combine all ingredients in a crockpot and cook on high for 40 minutes, stirring every 15 minutes.
  2. Reduce heat to low and cook 1-2 hours.
  3. Too with toppings and serve warm!
  4. Enjoy 😊

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Cheesecake Stuffed Pumpkin French Toast

Happy Saturday! The weather outside is beautiful here. With Halloween and the holidays around the corner, pumpkin flavored everything is out now. My mom makes this easy French toast and I added some pumpkin flavor and stuffed it with cheesecake! This is a quick recipe, only takes about 30 minutes (that includes prep time) and it is so good!

Ingredients:

  • 10 slices white bread
  • 4 eggs, beaten
  • 1/2 cup almond milk
  • 3 tablespoons ground cinnamon
  • 2 tablespoons pumpkin pie spice
  • 3 tablespoons butter
  • 1 package of cream cheese
  • 4 tablespoons sugar
  • 2 tablespoons of vanilla extract

Directions:

  1. In a medium mixing bowl, mix cream cheese, vanilla, and sugar until well combined. Set aside.
  2. In a medium bowl mix eggs, almond milk, cinnamon, and pumpkin pie spice.
  3. Heat butter in a large saucepan. Dip bread into egg mixture and soak both sides, place in pan and cook 3-5 minutes on each side (or until browned). Repeat.
  4. Spread cheesecake mixture on each piece of French toast, stack 2 pieces of together.
  5. Drizzle with syrup and serve warm.
  6. Enjoy 😊

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Sweet Potato Chili

Happy Sunday! I took a few weeks off from blogging after what happened in Las Vegas. I did attend the 3 day festival, and am saddened at what it became. It was a beautiful weekend until the horrible tragedy. Before getting to today’s recipe I just wanted to say thank you to all the first responders, LVMPD, and the selfless heroes who put their lives on the line to help others. I seen the city of Las Vegas come together to help the victims. This city, survivors, and the victims families still have a long road of healing to follow. If you can, donate to the gofundme set up by the Clark county commissioner or donate blood, anything helps!

Okay, so after having a weekend full of studying and this cooler weather here (75 degrees is cold to me now lol) I wanted to make my easy chili recipe! But, I ended up added sweet potatoes in place of beef and it turned out amazing! So give this a try 😊

Ingredients:

  • 2 tablespoons minced garlic
  • 3 tablespoons red onion, diced
  • 15oz can kidney beans
  • 15oz can pinto beans
  • 15oz can black beans
  • 4oz tomato sauce
  • 1 cup frozen corn
  • 2 sweet potatoes, diced
  • 1 cup water
  • 4 tablespoons chili seasoning

Directions:

  1. Preheat oven to 400 degrees, lightly grease a baking sheet. Place diced sweet potatoes on baking sheet and bake 20-25 minutes.
  2. In the meantime, in a large pot add garlic and onion and cook until lightly brown. Add beans, seasoning, corn, and water. Bring to a boil.
  3. Turn heat down and simmer 20 minutes.
  4. Add cooked sweet potatoes and simmer 5 minutes
  5. Too with your favorite toppings and enjoy 😊

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Happy Birthday Blush & Basil!

Wow! How has it been two years already?! I started this blog as a way to share recipes I made with friends and family. I had no idea it would turn into what it did. I’m grateful for all the support and continued feedback! Thank you for subscribing and following me on social media. You’ve helped me grow this little blog into something a lot bigger than I expected. And I couldn’t have done it without all of you, the ones reading this right now!! I am excited for the future of Blush & Basil and I hope you continue the journey with me!

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Southern Deviled Eggs

It’s been years since we’ve lived in the south. But, I still talk about Charleston and the food of Charleston often. I miss it so much and can’t wait to go back to visit. One of my favorite appetizers from Charleston was southern style Deviled Eggs. Before living there I didn’t know they were even a thing. So I decided to put my own spin on them and we’ll, they are amazing. I made these a few weeks ago for the Mcgregor vs Mayweather fight, and they went quickly.

Ingredients:

  • 12 hard boiled eggs
  • 1 cup mayo
  • 3 tablespoons Dijon mustard
  • 1/4 cup diced baby sweet dill pickles
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon garlic powder
  • Salt and pepper to taste
  • Sliced baby sweet dill pickles, to garnish
  • Smoked paprika, to garnish

Directions:

  1. Slice hard boiled eggs in half and place yolk in a medium mixing bowl.
  2. Mash up egg yolks. Add mayo, mustard, diced pickles, vinegar, garlic powder, and salt & pepper. Mix until well combined.
  3. Place filling into a zip lock bag and cut the edge, slowly pipe mixture into hard boiled eggs. Garnish with a sliced pickle and smoked paprika.
  4. Refrigerate until ready to serve
  5. Enjoy!

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Mini S’more Sandwiches

Happy Sunday! Hope everyone is enjoying the holiday weekend! These quick and easy s’more sandwiches are perfect for your Labor Day BBQ. They take about 15 minutes to make and they will get eaten even quicker! 😊

Ingredients:

  • 1 Jar Marshmallow Fluff
  • 1 cup chocolate chips
  • 2 packages graham crackers, broken into individual pieces.

Directions:

  1. Line a baking sheet with wax paper.
  2. Melt chocolate chips in microwave, stirring every 30 seconds to avoid burning the chocolate.
  3. Spread layer of marshmallow fluff on graham cracker and top with another graham cracker.
  4. Dip half into chocolate and place on baking sheet.
  5. Repeat until all the graham crackers have been used.
  6. Refrigerate until ready to serve.
  7. Enjoy!

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Jalapeno Popper Wonton Cups

It’s been a busy day in the kitchen today! I spent all day cooking up some new recipes. I didn’t know which to post first so, I did a poll on twitter (if you don’t follow me yet click here). Well, you voted and so today’s recipe is Jalapeno Popper Wonton Cups. It’s a quick and easy recipe (as are all my recipes) and more importantly, they are delicious! These are perfect for a party or appetizer. This is a recipe for 12 wonton cups, if making for a party, I would double the recipe.

Ingredients: 

  • 24 Wonton Wraps
  • 8 oz. Cream cheese (room temp)
  • 1 cup shredded cheddar cheese
  • 4-5 chopped jalapenos (remove seeds to lessen the spice level)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • Salt & Pepper to taste

Directions:

  1. Preheat oven to 375 degrees. Spray a muffin pan with cooking spray. Place 2 wonton wraps in each muffin cup.
  2. Bake empty wonton wraps for 5-6 minutes.
  3. In a medium bowl, mix together cream cheese, cheddar cheese, jalapenos, and seasoning. Spoon mixture into wonton wraps and top with more shredded cheese.
  4.  Bake for an addition 10 minutes or until golden brown.
  5. Let cool, serve and enjoy!

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