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$0.54 Finish Tabs at Harris Teeter

by Dana Zeliff on January 8, 20142014-01-08
in Harris Teeter Weekly Ad, My Kitchen

Disclosure: This post may contain an affiliate link.

I just wanted to make sure everyone noticed the nice deal on Finish dishwasher detergent at Harris Teeter this week – pay just $0.54 each! They also have Try Me Free peelies!!!!

Finish Gelpacs or Tabs B1G1
Use $2.15/1 from the 1/5 SmartSource insert
Final: $0.54 each!

I purchased 3 boxes and paid $2.11 total with tax (which was $0.48!)
Total savings was $14.54

*Get a raincheck if they are sold out!

See all the Harris Teeter deals here

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Easy Cranberry Pound Cake

by Dana Zeliff on December 19, 20132013-12-19
in Cranberry, Recipes

Disclosure: This post may contain an affiliate link.

This tasty Cranberry Pound Cake will make a perfect addition to any table. Plus the fresh cranberries will have your guest begging for seconds.

Ingredients:
3 ¼ Cups Flour, All Purpose
4 Stick Butter, Softened
2 ¼ Cups Sugar, Divided
1 tsp Vanilla Extract
9 Eggs, room temperature
1 Cup Crasins
1 Cup Cranberries
½ Cup Water

Directions:

Preheat oven to 325 degrees and butter 2 5×9 inch loaf pans and set aside.
In a small saucepan bring cranberries, water and ¼ cup sugar to a boil.
Allow to boil for 1-2 minutes and then remove from heat and set aside to cool.
In a large mixing bowl cream together butter and sugar until light and fluffy with a mixer. Add in vanilla extract and mix until incorporated.
Add in eggs, one at a time, beating well in between each addition.
Reduce mixer speed to low and add in flour, ½ cup at a time, mixing until well incorporated.
Fold in your crasins.
Take cooled cranberry sauce and in a food processor or blender, mix until smooth.
Pour just enough of your pound cake mix into each loaf pan to cover the bottoms.
Cover this layer with ¼ cup of cranberry sauce in each pan.
Pour remaining pound cake mixture into the loaf pans.
Using a knife, swirl the pound cake batter to incorporate the cranberry sauce into the rest of the batter.
Bake at 325 degrees for 60-65 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely before slicing.

Please share your thoughts on this Cranberry Pound Cake

You may also like: White Chocolate & Cranberry Blondies Recipe & Winter Sangria Recipe with cranberries!

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Pumpkin Gingerbread Trifle {Perfect for Holiday Entertaining}

by Dana Zeliff on December 12, 20132013-12-12
in Gingerbread, Pumpkin, Recipes

Disclosure: This post may contain an affiliate link.

This Pumpkin Gingerbread Trifle is perfect for holiday entertaining. It’s a delicious holiday dessert that is simple to make, and beautiful to present to guests or even your family.

Layered with sweet, light pumpkin cream and spicy gingerbread, this dessert will be a hit and is a wonderful alternative to plain old pie. For individual servings this is beautiful in a wine glass, and equally pretty in a mason jar. Make it in a large glass bowl for a self serve dessert.

Customize it a bit to make it your own by layering in a chocolate drizzle instead of caramel. You could also whip instant coffee granules into your cool whip for a delicious coffee flavored topping.

Pumpkin Gingerbread Trifle

Ingredients:

1-12 oz. container of cool whip
1 -30 oz. can of pumpkin puree
½ batch of this Soft Gingerbread Cookie Recipe, cubed
1 cup powdered sugar
2-4 Tbsp. caramel

Directions

In a large mixing bowl whisk; cool whip, pureed pumpkin, and powdered sugar until
Bake gingerbread using THIS Soft Gingerbread Cookie Recipe, cut in half.
Instead of cutting out shapes with cookie cutters – roll flat and bake like a large rectangle cookie, cool, and cut into 1×1 squares with a knife. OR. like me, you may have some gingerbread men left over already. This is a perfect way to use up broken or leftover men. Just crumble into small pieces.
Layer pumpkin mixture, a drizzle of caramel, and gingerbread. Repeat. Top with plain cool whip.

Makes 8-10 small servings of Pumpkin Gingerbread Trifle

See more Gingerbread Cookie Recipe and Gingerbread Recipes!

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Soft Gingerbread Cookie Recipe

by Dana Zeliff on December 10, 20132013-12-10
in Gingerbread, Recipes

Disclosure: This post may contain an affiliate link.

If you are like me and you want your gingerbread cookies soft instead of crunchy, this is this Soft Gingerbread Cookie Recipe is perfect for you. Soft and spicy, these cookies will please kids and kids at heart. I have included a simple icing recipe to decorate these cute little guys – use it by itself or as a “glue” to attach small candies for decorations.

Grab your cookie cutters and meet me in the kitchen for a baking fest! The little ones love to help cut out shapes and decorate too.

Soft Gingerbread Cookie Recipe

Ingredients:

6 cups all-purpose flour
1 ½ cups molasses
1 cup dark brown sugar
½ cup water
1/3 cup butter, softened
1 Tbsp. ginger
1 tsp. allspice
1 tsp. cloves
2 tsp. cinnamon
1 tsp. Salt

Directions:

Stir all wet ingredients together in a large bowl.
In separate bowl combine all dry ingredients together.
Stir wet and dry ingredients together until just combined. Cover
Refrigerate for 3-4 hours or overnight.
Remove from refrigerator and divide dough in half, place one half back in refrigerator while you work with the other.
Working quickly (one of the keys to keep cookies from spreading into unrecognizable shapes is to keep dough cold) roll dough on a floured surface to 1/4” to 1/2” thick.
Cut out your chosen gingerbread shape(s).
Move cookies carefully to an un-greased cookie sheet and bake for 10 minutes.
Allow cookies to cool on pan for 2 minutes and then move to a wire rack to finish cooling.
Once cookies have completely cooled they are ready for icing.

Tips for best results –

Keep your dough cold
Roll dough to closer to 1/2” , they keep shape better when a little thicker
Avoid putting cookies on a hot sheet to bake
Allow to cool completely before icing

Perfect Gingerbread Icing:

1 stick butter
2 tsp. Vanilla
½ cup powdered sugar
¼ cup sweetened condensed milk.

Mix all ingredients well until smooth and free of lumps. Place in a pasty bag, squirt bottle or for easy clean up -transfer icing to a ziplock, seal bag, snip very small piece of corner off and use like a pasty bag, squeezing icing out as you go. Throw away when done-my favorite clean up method!

What do you think? Soft Gingerbread Cookie Recipe or crunchy?

See more Gingerbread Cookie Recipe and Gingerbread Recipes!

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{Virgin} White Sangria Recipes

by Dana Zeliff on December 4, 20132013-12-04
in Cranberry, Recipes

Disclosure: This post may contain an affiliate link.

I’ve loved entertaining for a long time, but normally I focus on the food. Recently, I’ve started working more on having something fun to drink as well. This festive kid-friendly white sangria recipes is perfect for gatherings big and small during the holiday season {and after}. The flavors are also great for grownups and kids alike. The warm cinnamon mixes with the sweetness of the fruit. And yes, I’ll be the girl picking all the fruit out of her cup with her fingers…

Ingredients
2 1/2 Cups Apple Juice
1 1/2 Cups Sparkling Water
1 pear chopped (or 1/2 each green + red anjous)
1/2 Cup cranberries
1/4 teaspoon ground cinnamon
1 cinnamon stick

Directions
Chop fruit and combine with cranberries and cinnamon stick in bottom of pitcher. Combine liquid and cinnamon. Pour over fruit. Stir well. Chill for a few hours or overnight. Stir again.

Enjoy and feel free to share more white sangria recipes with us!

Hosting an adults only party? Try this alcohol version of Winter Sangria as well!

Like cranberries? Try my Cranberry Pound Cake

Many thanks to Luci with Luci’s Morsels for sharing this recipe with us! Head on over to her site to take a peek at her other recipes and fashion tips!

3 comments

Vegan Gingerbread Cookies Recipe

by Dana Zeliff on November 23, 20132013-11-23
in Gingerbread, Recipes

Disclosure: This post may contain an affiliate link.

With the cooler temperatures and the holidays around the corner it is time to start thinking of those traditional classic baked goods, candies and treats. When striving to stay on a Vegan diet it can seem like none of your childhood favorites are possible, but here is one easy to create and delicious exception in these Vegan Gingerbread Cookies.

Not only do they give you the traditional flavor of gingerbread but they also allow you to stay within your dietary restrictions. These easy and tasty cookies are sure to become a household favorite for years to come.

Vegan Gingerbread Cookies

Ingredients:

2 Cups Almond Flour
1 Cup Vegan Granulated Sugar
1/4 Teaspoon Kosher Salt
2 Tablespoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 Cup Coconut Oil
1/4 Cup Pure Maple Syrup
1/4 Vanilla Almond Milk

Directions:

In a small bowl sift together flour, salt, ginger, cinnamon and nutmeg. Set aside.
In a large bowl blend together sugar, coconut oil, maple syrup and almond milk until well blended.
Slowly add dry ingredients to wet until well mixed.
Lightly flour clean surface and roll dough out. The thinner dough will result in a crispy cookie,
Thicker dough will result in a chewy cookie. Dough will be slightly wet/sticky so you may need to spray rolling pin with non-stick spray to prevent sticking.
Cut into desired shape and lift onto ungreased cookie sheet.
Bake for 7-8 minutes at 350 degrees.

These cookies are an excellent cookie jar favorite for the holiday season but are light enough to have year round for the entire family.

Although the recipe uses almond flour and almond milk, it has been made with traditional all-purpose flour and wheat flour with great results. Rice flour did not produce the preferred texture, so I do not recommend it as a substitute if you are also looking for gluten free cookies. Enjoy these Vegan Gingerbread Cookies with your favorite warm winter beverage today!

See more Gingerbread Cookie Recipe and Gingerbread Recipes!

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Christmas Gingerbread Cookies

by Dana Zeliff on November 22, 20132013-11-22
in Gingerbread, Recipes

Disclosure: This post may contain an affiliate link.

Are you looking for a great Christmas Gingerbread Cookies recipe? You can make super cute Gingerbread Men or Women or use other Christmas cookie cutter shapes such as a bell, tree or even a candy cane! This recipe is sure to be a huge hit.

Christmas Gingerbread Cookies

Ingredients:
1 package Butterscotch Pudding (cook and serve)
1/2 cup Butter
1/2 cup packed Brown Sugar
1 Egg
1 1/2 cup Flour
1/2 tsp Baking Soda
1 1/2 tsp Ginger
1 tsp Cinnamon
Icing Ingredients:
1 Egg Whites
1/4 tsp Vanilla
1 cup Powdered Sugar

Directions:

Combine flour, baking soda, ginger and cinnamon and set aside.
Cream butterscotch pudding mix, butter and brown sugar.
Add egg and mix.
Add in flour mixture and mix until just combined.
Cover and chill dough for about an hour until firm.
Divide mixture in half, place one half Wrapped back in refrigerator.
Prepare baking sheets with cooking spray or parchment paper.
Flour work area and rolling pin and roll out dough to 1/8″ thickness.
Cut out with cookie cutter and remove scraps.
Transfer cookies to baking sheets using spatula. Leave several inches between cookies.
Roll scrap dough and cut remaining cookies.
Bake in 350 degree oven about 10 minutes (watch for edges to begin to turn lightly brown).
Leave on cookie sheet for several minutes before moving to cooling rack.
Combine the egg whites and vanilla and beat until bubbly.
Add powdered sugar gradually and mix until all sugar is incorporated.
Beat on high until mixture forms stiff, glossy peaks.
Transfer icing to pastry bag.
Pipe the line pattern on cookies.
Wait at least several hours for icing to set.
Enjoy!

Christmas Gingerbread Cookies can be made in many shapes. Which did you pick?

See more Gingerbread Cookie Recipe and Gingerbread Recipes!

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$0.54 Finish Tabs at Harris Teeter

Easy Cranberry Pound Cake

Pumpkin Gingerbread Trifle {Perfect for Holiday Entertaining}

Pumpkin Gingerbread Trifle

{Virgin} White Sangria Recipes

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