Wednesday, November 7, 2018

Sweet Potato Muffins

As many of you know, I am a new mommy! Becoming a mom has been the most rewarding and challenging thing I have ever done. I am sure you other moms can relate when I say that there are days where you hardly have a second to breathe. That is why I am currently on the hunt for healthy recipes for grab and go goods that freeze well. Insert these sweet potato muffins!

Sweet Potato Muffins -
1 large sweet potato
½ cup of milk
1 tsp. pure vanilla extract
¼ cup extra virgin olive oil
¼ cup unsweetened apple sauce
1/2 cup of pure maple syrup
1 tbsp. of chia seeds
2 cups of flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
¼ tsp. sea salt
1/2 cup chopped walnuts (plus extra for the muffin tops)

Pre- heat oven to 400 degrees. Bake the sweet potato with the skin on, pierce the skin a few times with a fork first. Once cooked and cooled, remove the skin and mash the potato in the mixing bowl of your stand mixer. Add all other wet ingredients. Add chia seeds. In a separate bowl combine dry ingredients. Slowly combine dry ingredients to the wet. Scoop mixture into lined muffin tins 3/4 of the way full. Sprinkle tops with chopped walnuts Bake 20 min.


xx, Prosecco and Projects

Wednesday, October 17, 2018

Salted Caramel Apple Cupcakes

You all know that I would love to make every post pumpkin spice something this time of year but I felt the need to switch it up a bit and I am so glad I did! These Salted Caramel Apple Cupcakes scream fall!

The cupcake itself isn't too sweet which is good because obviously the frosting is! I mean what frosting isn't tooth achingly (yep that's a word now) sweet! But don't worry because the sprinkle of sea salt on top really balances everything out!

Salted Caramel Apple Cupcakes-


2 Eggs
1 2/3 Cups All Purpose Flour
1 Cup Apple Cider
2/3 Cup Sugar
1/2 Cup Butter (softened)
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1 Teaspoon Vanilla

Pre- heat oven to 350 degrees. Cream together the butter and sugar in a stand mixer. Add the eggs and vanilla. Mix until fully incorporated. Mix all dry ingredients in a separate bowl. Combine dry ingredients with wet ingredients. Add apple cider. Fill lined muffin tins 3/4 of the way full and bake for 15-17 min.

Salted Caramel Frosting-

1 Cup Salted Butter (softened)
4 Cups Powdered Sugar
1 Teaspoon Vanilla
3/4 Cup Caramel Sauce
Coarse Sea Salt, for sprinkling at the end

In the bowl of stand mixer fitted with the paddle attachment, whip the butter on medium high speed until pale and fluffy. Add powdered sugar and mix on low until mixture comes together. Add caramel and vanilla. Mix until fully combined. Frost cupcakes once completely cool. Sprinkle with sea salt and top with a caramel candy!


xx, Prosecco and Projects

Tuesday, September 25, 2018

Chocolate Chip Pumpkin Cookies

Its that time of year! Pumpkin everything! And this recipe is on repeat in my house. These cookies are so delicious and there is no added sugar. Well there is if you add chocolate chips but those don't even really count right?

I cannot take credit for this recipe. I got it from one of my best friends and her mom. Every time I make these cookies I think of snuggles and giggles and the special bond that the two of them share. These are the recipes that mean the most to me. You know that ones that make you reflect on life and remember what really matters... like friends and family! To me that is what fall represents! I should rename this recipe to Friends and Family Cookies!

This is one of those recipes that fills your house with the most amazing smells and fills your soul with joy! I love nothing more than opening up the oven and letting all of the coziness out into the kitchen. I recommend grabbing a cup of coffee and a warm blanket to pair with these!

I am going to share the original recipe with you (her moms) but these are super easy to make gluten free just by using GF flour. I have made them both and love them just the same either way!

Chocolate Chip Pumpkin Cookies

1 Cup Unsweetened Applesauce
3/4 Cup Mashed Pumpkin
1 Egg
1 1/4 Cups Flour (substitute gluten free if desired)
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2- 1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
1/8 Teaspoon Salt
1/8 Teaspoon Nutmeg

Pre-heat oven to 350 degrees. Mix applesauce and pumpkin together. Combine all other ingredients and add it to the pumpkin mixture. Place large spoonfuls of batter onto a baking sheet lined with a silpat. Bake for 10-12 minutes.


xx, Prosecco and Projects