What can I expect during a cake class?

While we won’t be actually baking a cake, this is a HANDS-ON class! We’ll begin by going over a few tips and tricks for baking the cake we are decorating. I will provide the recipe (which you can take notes on) as well as a document with my top tips for baking perfect cakes. Each person will have their own tools, three cake layers, and frosting. We will go step-by-step on how to assemble and decorate the cake. I’ll make sure you leave class knowing how to get a level cake, smooth sides, and sharp edges! We’ll end class by slicing up my demo cake to eat (yay!). Each person will get to take home their decorated cake.

Where are the classes located?

In the comfort of your own home! Or your friend’s house, because she has a giant kitchen island. I will bring all of the tools, pre-baked cakes, and pre-made frosting into your home, but the host will need to have adequate counter or table space (a large kitchen island or table is ideal). Unfortunately, I will only be able to host classes in the Dallas-Fort Worth area.

What do I need to provide and/or bring?

Yourself! Along with your friends or whoever you would like to invite to the class. I will bring all of the tools, pre-baked cakes, and pre-made frosting. I do need to a sink nearby and adequate room for everyone to decorate their cake.

Included in the class:

• 3 layer 6 inch cakes for each person
• buttercream frosting/any additional decorations for the cake
• all tools & materials
• boxes to take home your cake
• cake recipe & tips

Can I purchase the decorating tools after class?

Yes! I will have a price list available and you can purchase the turntable, offset spatulas, and cake scrapers following class. I accept cash, Venmo, and PayPal.

How many people can I invite to participate in the class?

At this time, the class has a minimum of 4 people (or must meet a $200 minimum), and a maximum of 8 people.

How long is the class?

You can expect for the class to last about two hours. Please note that I will need 30 minutes prior to the start of class to set up.

How much is the class?

The class is $50/person (introductory price right now!). I request a 50% deposit to book your class and the remaining balance is due at the time of the class. I accept Venmo, PayPal, and cash.

Can I bring alcohol?

Yes! Cake decorating is FUN, so feel free to provide your own beer or wine for your cake class.

Where do I sign up?!

Head on over to the Cake Classes page linked here and fill out a form!

The post Announcing Cake Classes! appeared first on A Slice of Sweet.

My Word for 2019

I’ll be honest, January can be a hard month. It’s usually cold and dreary and I’m still mourning the loss of Christmas decorations and music.

But this year, I feel different. I am EXCITED for the new year and all that it has to offer. Last year, I shared my resolutions for 2018, but this year, I’m sharing my “word” for 2019.

Joy.

I wasn’t really planning to choose a “word” for the year. I’ve always liked the idea, but choosing one word felt a little overwhelming. That was until I realized “joy” has been popping up all over the place the last few months. I won’t bore you with all of the instances I’ve seen or heard a message about joy recently, but the one that really hit home was when our church started a new series called “Choosing Joy” earlier this year.

It immediately tugged at my heart. I consider myself a happy and joyful person, but to be completely honest, I’ve been struggling with joy in a few areas of my life recently. I knew my heart needed a change. You can listen to the complete sermon here, but my biggest takeaway is that I have a CHOICE on whether or not I am full of joy, and I have to LOOK for the opportunities God has placed before me every. single. day.

So that’s what I’ll be doing this year! Being intentional about looking for joy. Even in messy situations. And especially on the hard days.

Okay enough about me, THIS is what you are really here for… Maple Pecan Pull-Apart Bread. This buttery, sweet, nutty, melt-in-your-mouth bread, also known as “monkey bread”, is slightly crispy on top, with a soft and doughy inside.

HEAVEN. ON. EARTH.

Working with Yeast

Don’t be nervous about working with yeast! Follow these tips and it will turn out great.

• Be careful not to overheat the milk. If you have a thermometer, it should read 100-110 degrees F.  If not, don’t sweat it- it just needs to be WARM to the touch.
• Yeast loves a warm, moist environment to activate. I like to turn my oven on the lowest degree (like 150) for two minutes then turn it OFF. Grease your bowl with vegetable oil, add your dough to the bowl, turning it once or twice to grease the top. Place the bowl in the oven (make sure it is off) and cover with a dish towel. Fill a 9×13 dish with hot water and place it in the oven on the bottom rack under your bowl. Close the door and let it rise!
• Here are a few more tips when working with yeast.

I would love to know if you chose a word for 2019… if so, please share it with me in the comments below! Also, don’t forget to tag me on Instagram with your Maple Pecan Pull-Apart Bread!

Be sure to pin the image below so you can save this recipe!

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Maple Pecan Pull-Apart Bread

This Maple Pecan Pull-Apart Bread is buttery, sweet, nutty, and melt-in-your-mouth delicious… perfect for breakfast or dessert!

Course Breakfast, brunch, Dessert

Cuisine American

Keyword Maple Pecan Pull-Apart Bread, Monkey Bread, Pull-Apart Bread

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Rising Time 1 hour hour 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 people

Ingredients

For the Dough:

• ¾ cup milk
• 1 package active dry yeast
• 1 egg, lightly beaten
• ¼ cup butter, melted
• 2 tablespoons maple syrup
• ½ teaspoon salt
• 3 cups all-purpose flour

For the Filling:

• ¼ cup butter, melted
• 1 cup brown sugar
• 1 cup chopped pecans
• 1-2 teaspoons cinnamon

For the Glaze:

• 3/4 cup powdered sugar
• 2 tablespoons butter, melted
• 2-3 tablespoons maple syrup

Instructions

• In a small saucepan or microwave, heat the milk until warm, about 100-110 degrees F if you have a thermometer (should only be warm to the touch, it should not to be hot). In a small bowl, add warm milk and package of yeast (do not stir), cover with a towel, and let sit for 5-10 minutes or until foamy.
• Stir to dissolve the yeast and add to mixing bowl of electric mixer (fitted with whisk attachment). Add the beaten egg, melted butter, maple syrup, and salt. Beat on medium speed until combined.
• Add half of the flour (1.5 cups) and beat on medium for 1 minute. Stir in remaining flour by hand. Shape into a ball (will be pretty sticky and not smooth).
• Grease a mixing bowl with canola or vegetable oil, and add ball of dough, turning it a few times to ensure the dough is greased. Cover the bowl with a towel and set in a warm place until dough is doubled in size (45 minutes to 1 hour). Note: Yeast loves a wet, warm environment, so I like to place a 9×13 pan of hot water on the bottom rack of my oven and place the covered bowl on the middle rack and close the door.
• Line a 9×5 inch loaf pan with parchment paper, letting it hang over the sides of the pan. Lightly flour a clean countertop and roll out the dough into a rectangle (roughly 20 x 12 inches). Brush dough with melted butter. Evenly distribute the brown sugar, pecans, and cinnamon on top.
• Cut the rectangle in half lengthwise to make two long strips. Cut each strip into 5 sections (10 total). Gently stack 5 strips on top of one another (you will have two stacks of 5). Cut each stack into 4 sections (8 total). Some of the pecans may fall off in the process- simply add them back to your dough if needed.
• Place each stack on their side into the prepared loaf pan, staggering them so that they all fit into the pan. Cover again and let rise in a warm place until nearly doubled in size (about 45 minutes).
• If your dough is rising in the oven, remove the pan and preheat the oven to 350 degrees F. Bake for about 40 minutes, or until the top is lightly browned and the center looks done (you can take a fork and gently pull a section of the bread apart to check). Remove from oven and let cool in the pan for 10 minutes.
• Meanwhile, make the maple glaze. Combine powdered sugar, melted butter, and maple syrup and stir until smooth. Transfer bread to a serving plate and drizzle glaze on top. Best enjoyed warm!

The post Maple Pecan Pull-Apart Bread appeared first on A Slice of Sweet.

Happy New Year, friends!!! I hope you had a wonderful end to 2018 and an even better start to the new year.

For me, 2018 was full of highs and lows, joy and challenge, laughter and tears, and a whole lotta cake. I am so thankful for all that God blessed us with last year, and I’m looking forward to a new one that is already full of hope and faith. So cheers to 2019, it’s going to be a good one!

Now on to my newest obsession… buttermilk biscuits from the one and only Magnolia Table cookbook!

Magnolia Madness

If you don’t know who Chip and Joanna Gaines are, you may have been living under a rock for the past few years. They are the HGTV superstars who made shiplap famous and put Waco, Texas on the map. They now design rugs, have a line at Target, and even own a restaurant called Magnolia Table in Waco. I LOVE their story (if you aren’t familiar, their book is a must-read!) and now I sure do love their biscuits.

They are soft, light, and ultra-buttery. They are delicious by themselves, or you can take them to a whole ‘nother level with some jam, honey, or gravy.

Quick Tips

1. Use COLD ingredients. If you’ve read my Baking Basics Cake Mixing 101 post, you may be confused. Yes, you typically do want your wet ingredients at room temperature for cakes, but NOT for biscuits! The butter needs to be dispersed throughout the dough while still in a solid state, so warm butter will disrupt this process. If your butter starts to soften, just stick it back in the fridge at any point in the mixing process.

2. Don’t overmix your dough. When adding the buttermilk to your dough, mix it as gently as possible- you want the dough to just come together (not be completely blended). When you over-work your dough, you are creating too much gluten and allow too much carbon dioxide gas to escape, ultimately leading to a tough, flat biscuit (boo!).

3. Make sure your biscuits are touching. Joanna notes that she learned by trial and error it is best to line up your biscuit dough on the baking sheet so that each one touch, allowing them to rise bigger and higher.

Giveaway!

To get this amazing recipe, check out the Magnolia Table cookbook. Also, today I’m giving away a copy to say thank you for following along! To enter:

1. Comment on this blog post and tell me what you are most looking forward to in 2019, or what you are most excited to bake this year!

You can also…

2. Head to my Instagram and tag a friend in the comments of my biscuit photo posted on January 3rd. Each tag is an entry. Must like the photo and follow @asliceofsweet.

Entries close on Sunday, January 6 at 12:00 p.m. CST. Winner will be notified via email or direct message.

Disclaimer: This is in no way sponsored by Magnolia or Magnolia Table.

The post Magnolia Table Biscuits & Cookbook Giveaway appeared first on A Slice of Sweet.

I can’t believe we are almost half way through DECEMBER?! Where has the year gone?! I guess it is true that time flies when you’re havin’ fun!

Life Lately

We have certainly had fun the last few months, hence the lack of recipes (sorry!).  I also decided to take a little break from blogging and am back feeling refreshed and inspired.  A few years ago, I would have been pretty  hard on myself for not “being productive” but I’ve learned to give myself grace and that it is GOOD to rest.

Since October, along with traveling to Arizona for a wedding, New York and DC for work, and Austin for a UT football game, we celebrated Halloween as Jack & Rebecca, had a great Thanksgiving break with family and friends, cheered on the Longhorns at the Big 12 Championship game, and kicked off the holidays with an annual carriage ride with friends.

Perfect Christmas Gingerbread

We are so excited to wrap up this amazing year and celebrate the holidays! We’ve decked the halls and watched (and by watched, I mean quoted word-for-word) Christmas Vacation and Elf.

And what would the holidays be without BAKING?! Pretty terrible in my opinion. That’s why I am SO excited to share this Gluten Free Chocolate Chip Gingerbread recipe with you!

Nick requests gingerbread every Christmas season, and I don’t  particularly love traditional gingerbread, so I was inspired to create a quick BREAD. This gingerbread is moist and fluffy, with the perfect notes of sweet and spice. Every bite tastes like Christmas!

I’ve had a lot of requests for gluten free recipes, so I decided to give it a go with this bread! I’m not going to lie, I have STRUGGLED baking with gluten free flour in the past. But after testing and playing around with this recipe 4+ times, it is perfect and you are going to LOVE IT.

I hope you enjoy it over the next few weeks! It’s perfect to make on the weekend to grab for breakfast or just to snack on throughout the week. I’m planning to make it for Christmas morning!

Be sure to save the pin below and tag @asliceofsweet on Instagram if you make this recipe!

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Gluten Free Chocolate Chip Gingerbread

This Gluten Free Chocolate Chip Gingerbread is incredibly easy to make, moist, fluffy, and perfectly balanced with sweet and spice!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword gluten free chocolate chip gingerbread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Ingredients

• 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 2 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
• 1 tsp baking soda
• 1.5 teaspoons ground ginger
• 1.5 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, room temperature
• 1/4 cup molasses
• 1 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 325 degrees F. Grease and line a 9 x 5-inch loaf pan with parchment paper.
• In a large bowl, combine the flour, sugar, dark brown sugar, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Whisk to combine. Set aside.
• In a large bowl, combine the buttermilk, eggs, and vanilla. Stir to combine. Set aside.
• In a small bowl, combine the melted butter, oil, and molasses and stir to combine.
• Pour all of the wet ingredients into the flour mixture and gently stir to combine.
• Add the chocolate chips and gently stir to combine.
• Pour the batter into the prepared pan and sprinkle chocolate chips on top, if desired. Bake for about 1 hour, or until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.

Notes

Store in an airtight container or bag at room temperature for up to 5 days. Adapted from Carla Hall.

The post Gluten Free Chocolate Chip Gingerbread appeared first on A Slice of Sweet.

I know there are a lot of you that are #TeamChristmas starting November 1st, but I feel like I’m cheating on Thanksgiving by pulling out the garland and stockings after Halloween! Anyone else?! Well, even if you’ve already decked the halls and are over Thanksgiving, this delicious, sweet and savory Cranberry & Butternut Squash dish is totally acceptable to make for both holidays. PS be sure to save the Pin at the bottom of the post to your Pinterest to pull out when you’re ready to make it!

Along with all of the festive holiday decor, we are about to be surrounded by a lot of FOOD. And while there are definitely times to indulge and enjoy yourself, I know that I always feel better when I am mindful and practice balance! So here are my top tips for staying balanced during the holidays:

1. Hydrate, hydrate, hydrate! You’ll likely be consuming whole lotta sodium and alcohol, and it’s so easy to forget to hydrate amidst the chaos and food. So if you don’t have one, buy a cute reusable water bottle and carry it with you. Then make it a goal to refill it “X” number of times per day! I promise you will feel less hungry and bloated… you can thank me later.
2. Put it on a plate! With all the food and snacks around, it’s easy to graze 24/7, but if you put it on a plate, you will be much more mindful of how much you are eating.
3. Don’t skip a meal! It’s easy to want to skip breakfast and lunch so you can save up for your big holiday meal, but that will only lead to overeating and feeling miserable later. Try eating smaller meals instead of skipping them completely. Meal prep my paleo breakfast skillet ahead of time so you’ll have something healthy to tide you over until your big meal.
4. Have a slice! YES, go ahead and have a slice of your mom’s pumpkin pie! It’s your absolute favorite and by golly, you deserve it. Denying yourself a certain food will only lead to overindulging later. So allow yourself to have a slice or a few bites, then walk away and focus on something else.
5. Replace one serving! Instead of having a second helping of mashed potatoes, replace it with this Cranberry & Butternut Squash side dish! Once you have a taste, you won’t even miss those potatoes.

Whether or not you’re a proponent of balance, this dish is the PERFECT addition to your Thanksgiving menu this year. The maple syrup and cinnamon bring out the sweet, nutty taste of the squash, and the cranberries and pecans are a great holiday touch. And the crumbled goat cheese… need I say more?! It takes this dish to a WHOLE. NEW. LEVEL.

And BONUS… butternut squash is good for you! It’s high in vitamin A & C, fiber, potassium, and an abundance of carotenoids (shown to protect against heart disease). It’s also a complex carb, which means it releases energy to the body slower, maintaining your energy level over a longer period of time. Delicious yet healthy is a total win-win in my book.

A few tips to make your life easier…

1. If you’re interested in saving time, most grocery stores sell pre-cut butternut squash. If you want to save a buck, here is a great video on the easiest way to cut one (I always cut my own).
2. If you are cutting your own squash, save time the day of your meal and cut it a day or two before and store in an airtight container in the fridge.
3. This dish is best served warm but if the oven is too crowded, don’t sweat it! I’ve eaten this dish at room temperature and it is still DELICIOUS.

Be sure to Pin the image below and head on over to Style Your Senses to grab the recipe! Be sure to tag Mallory and I on Instagram (@asliceofsweet and @styleyoursenses) if you make this dish!

The post Healthy Thanksgiving Side appeared first on A Slice of Sweet.

I know there are a lot of you that are #TeamChristmas starting November 1st, but let’s hit the brakes! Thanksgiving is one of my favorite holidays (second only to Christmas)… I mean it doesn’t get much better than food, family, football, and fall weather!

Another one of my favorite parts of the holiday is celebrating with friends at Friendsgiving! It’s the perfect excuse to host a holiday party and eat a second delicious Thanksgiving meal. We love hosting at our home and with that, comes decorating, so I’m excited to share with you a few tips for styling your bar cart for Friendsgiving!

Tip #1: Bring fall indoors

Incorporate a few pumpkins, a bundle of wheat, acorns and pine cones… the possibilities are endless! I decided to bring in natural, warm tones like copper and wood. Check out my Pinterest for more fall and Thanksgiving inspiration.

Tip #2: Keep it Festive yet functional

Cocktail napkins are an entertaining essential! Add a festive flair while preventing accidental water rings on your antique table from your great-grandmother.

Tip #3: Include a special drink and menu

Cheers! Mix up a party favorite like this festive Cranberry Vanilla Coke-tail and include the recipe directions on a printout (you can easily make one like mine using Canva).

I’m always searching for fun, festive drink recipes, and this Coca-Cola®  Zero Sugar with a splash of cranberry juice and vanilla is perfect for Friendsgiving!

Ingredients:

• Coca-Cola® Zero Sugar
• Simply® Cranberry Cocktail
• 2 to 3 drops of Vanilla Flavoring

Directions:

• Fill glass ¾ with Coca-Cola® Zero Sugar
• Add 2 to 3 drops of imitation vanilla flavoring
• Top with cranberry juice, stir, and serve!

I found everything I needed for our Friendsgiving at Walmart! From fresh flowers for your centerpiece to great prices on all of your ingredients, Walmart will make your life a little less stressful this holiday season (and don’t we all need that?!).

Find more Friendsgiving and holiday inspiration here!

The post How to Style a Thanksgiving Bar Cart appeared first on A Slice of Sweet.

It’s officially October and I couldn’t be more excited for pumpkin EVERYTHING.  And by everything I mean bread, yogurt, Oreos, cereal, candles, hand soap, gum, deodorant (okay, too far people), and COFFEE!!!!

I used to love a PSL (pumpkin spice latte if you’ve been living under a rock) as much as anyone, but after eliminating most dairy and sugar, I find them to be pretty gross.  Too processed, too much sugar, and (dare I say it) too much pumpkin spice.

But I do LOVE a regular coffee with a touch of pumpkin spice, and after starting an elimination diet in September, I was MOST upset about not being able to have pumpkin coffee creamer.  I complained about it for weeks… really though, Nick can attest.  And then it hit me.

WHY IN THE WORLD HAVE I NOT MADE MY OWN DAIRY-FREE PUMPKIN SPICE CREAMER?!?!

So after playing around with a few ingredients, I found the perfect combination for Dairy-Free Pumpkin Spice Creamer!  Slightly creamy from the coconut milk, a touch of sweet from the maple syrup, and the perfect hint of pumpkin and spice.

So if you need one more reason to be excited about your morning cup of coffee, THIS IS IT people.  I hope you enjoy it for the next few months!

Be sure to tag A Slice of Sweet on Instagram with a photo of your coffee and Dairy-Free Pumpkin Spice Creamer for a chance to be featured and pin the photo below to Pinterest!

Also, if you love pumpkin, you’ll love my Paleo Pumpkin Bars and Pumpkin Bread!

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Dairy-Free Pumpkin Spice Creamer

This Dairy-Free Pumpkin Spice Creamer is the perfect fall coffee creamer! A special treat without all the added sugar!

Course Breakfast, Drinks

Cuisine American

Keyword dairy-free creamer, pumpkin spice, pumpkin spice creamer

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 16 servines

Ingredients

• 3/4 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 can full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 3 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

Instructions

• Combine all ingredients in a medium sauce pan and whisk to combine.
• Heat on medium, stirring often, until mixture is smooth and heated through.
• Pour into airtight container or jar and place in the refrigerator for at least 4 hours.
• Enjoy with a cup of freshly brewed coffee!

Notes

Store in airtight container or jar in the refrigerator for up to one week.

The post Dairy-Free Pumpkin Spice Creamer appeared first on A Slice of Sweet.

It’s officially FALL!!!

This past weekend was SO wonderful… full of relaxing at home and lots of football.  We also bought our pumpkins for the porch this weekend, and I couldn’t. be. HAPPIER!!  Now if only we could enjoy some fall weather…

We also had plenty of time to meal prep for the week ahead, including cooking this amazing Sausage Sweet Potato Breakfast Skillet!

This has been our go-to meal since I started an elimination diet at the beginning of September (you can read more about why I’m doing it here).  I can’t believe I will start adding foods back in on Thursday, but I’m not mad about it!  I’m ready to (hopefully) figure out what foods I am sensitive to and then go from there.  All I really want is this Califia Farms almond pumpkin spice creamer… it will definitely be the first thing I have when I am completely done and I can hardly wait.

This sausage and sweet potato skillet is filling, full of flavor, and so great to meal prep for the week ahead!

I don’t know about you, but I can’t get enough sweet potatoes, especially when fall rolls around.  The combination of sweet potatoes and sweet onion with cinnamon, cumin, and paprika transform this dish into a a beautiful sweet and savory breakfast… the best of both worlds!

This delicious skillet breakfast is super simple and dairy-free, gluten-free, Paleo, and Whole30-approved.  Just make sure to read the labels on your sausage (we LOVE Aidells Chicken & Apple Sausage).  One more note- if you have an egg sensitivity or just don’t love them, we also cook this skillet without them and it is still FABULOUS.

What are you excited about cooking or baking this fall?!  Let me know in the comments!

Also, be sure to follow me on Pinterest for more Paleo Fall meals & inspiration!

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Sausage Sweet Potato Breakfast Skillet

This Sausage Sweet Potato Breakfast Skillet is filling, full of flavor, and the perfect Paleo fall breakfast!

Course Breakfast

Cuisine American

Keyword paleo breakfast, sweet potato sausage breakfast, whole30 breakfast

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Ingredients

• 2 sweet potatoes diced into 1-inch cubes
• ½ sweet onion diced
• 2 green bell peppers diced
• 8 Aidells Precooked Chicken & Apple Sausage links (or any Whole30 compliant sausage) sliced
• 3 large eggs (optional)
• ¼ teaspoon cumin
• ¼ teaspoon paprika
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• Olive oil
• Avocado (optional)

Instructions

• Preheat oven to 400 degrees F.
• Heat olive oil in a nonstick oven-safe skillet over medium-high heat.
• Add diced sweet potatoes, cumin, paprika, cinnamon, salt, and pepper. Stir to combine. Cover pan and cook for 5 minutes, stirring occasionally.
• Add diced onion and bell peppers and stir to combine. Cover and cook for an additional 5-10 minutes, until sweet potatoes are almost fork tender. Stir occasionally.
• Add sliced sausage and cook uncovered until sausage is heated through, about 5 minutes.
• Crack 3 eggs over the sausage and sweet potatoes and place skillet in oven for 10-15 minutes or until eggs are set.
• Remove from oven, garnish with sliced avocado, and serve warm.

Notes

Store in an airtight container in the refrigerator for up to 3 days.

The post Sausage Sweet Potato Breakfast Skillet appeared first on A Slice of Sweet.

Where my pumpkin spice people at?!?!

It’s still 85+ degrees here in Dallas, but that doesn’t mean I’m not dreaming up and creating fall recipes!  And don’t call me crazy, Hobby Lobby is the one with their Christmas trees out.  At least I wait until November to start playing Christmas music.

Before jumping into the Paleo Pumpkin Bars, I want to share a quick life update!

Like I’ve mentioned before, I’ve been wanting to complete an elimination diet for quite some time and finally pulled the trigger (you can read more about the reason I’m doing one here).  With only one wedding and no trips during the month of September, I decided it was now or never since October through December are busy with weddings, parties, and the holidays.

No eggs, gluten, oats, dairy, sugar, alcohol, corn, beans, peanuts, soy, rice, or processed foods.  So for 23 days, I will be eating a lot of protein, veggies, fruit, and nuts (paleo granola to the rescue!).  After those 23 days, I’ll add back one food at a time every 4 days.  I’m more than half way through and it hasn’t been too terrible, but I’m definitely ready to be done!

One last thing before we talk pumpkin.  As me and my lifestyle continue to evolve, that also means A Slice of Sweet will continue to evolve.  I’m not sure what direction that will be, but I do promise to ALWAYS share delicious, quality recipes!  Even if some of them don’t include all the butter and gluten.

Now on to the good stuff… Pumpkin Paleo Bars!

Since starting this elimination diet, I’ve had to reevaluate my snacks (specifically the ones that I throw in my purse for hangry emergencies) and I have been loving Larabars!  They are absolutely delicious and have no more than 9 ingredients.

So of course I had to try my hand at a homemade version, and Pumpkin Pie is one of their seasonal flavors.  I couldn’t resist.

These Paleo Pupmkin Bars include almonds, cashews, dates, pumpkin, coconut oil, and a few spices.  They are truly the perfect healthy, seasonal on-the-go snack!  Bonus: they are super good for you and FULL of antioxidants, fiber, healthy Omega 3s, and anti-inflammatory properties.  A win-win in my book!

Have you pulled out your fall recipes yet?  What are you making or excited to make?!

Be sure to tag @asliceofsweet on Instagram if you make these Pumpkin Paleo Bars!

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Paleo Pumpkin Bars

These Pumpkin Paleo Bars are a simple, no-bake treat that you will want to make over and over during the fall! Bonus: they are dairy-free, gluten-free, and whole30 approved!

Course Snack

Cuisine American

Keyword Homemade larabar, Paleo pumpkin recipe, Whole30 pumpkin recipe

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Refrigerate Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 12 bars

Ingredients

• ¾ cup raw cashews
• ¾ cup raw almonds
• 1 cup pitted soft dates (about 12-14 dates)
• ½ cup canned pumpkin (puree not pie filling)
• ½ cup unsweetened coconut flakes
• 1-2 tablespoons coconut oil
• ¼ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Instructions

• Line any baking dish (8x8 or 9x9 works well) with parchment paper and let it hang over two sides.
• In the bowl of a food processor, add almonds and cashews and pulse until nuts are in small pieces but still have a coarse texture. Do not over-blend or you will get nut butter.
• Add dates to the food processor and blend until they are in very small pieces and well combined with the nuts.
• Add pumpkin, coconut flakes, salt, cinnamon, and nutmeg and pulse. You may have to scrape down the sides and stir with a spatula before continuing to blend. Add 1 tablespoon coconut oil and pulse until well blended. Add another tablespoon if mixture is too thick to spread (you can also add some water, if needed).
• Spread mixture evenly into prepared baking dish and refrigerate for at least 4 hours or until firm. Slice into 12 bars.

Notes

Store in airtight container in fridge or at room temperature for up to five days.

The post Paleo Pumpkin Bars appeared first on A Slice of Sweet.

Who’s ready for some FOOTBALL?!

Our household is so ready for the return of football!  We’ve got our house-divided flag hanging and all the important games are blocked off on our calendars (as much as possible, at least ).

I’m also excited to bring back all the best tailgate snacks and desserts and try some new creations as well, and these cookie dough balls are hands-down our new favorite!

If you’ve followed me for any time, you know I am OBSESSED with the Dough Dough, which serves the most delicious edible cookie dough. I have tried almost every flavor and truly can’t choose a favorite.  I also can’t stop incorporating them into my recipes!

Not only are these cookie dough balls insanely delicious, but you can get creative with your favorite flavor and pair it with your football team’s colors!  For these photos, I used the Wilton blue and white candy melts with silver sprinkles (GO COWBOYS), but the possibilities are endless! You can find candy melts at your local craft store or order online.

They are also super simple to make and will take you less than an hour (and that includes the 30 minutes of chilling in the fridge), which is something I can really get behind because life is just B U S Y in the fall!

To celebrate the start of football season, I’ve teamed up with the Dough Dough for a GIVEAWAY!!  For complete details and to enter, head to my Instagram!  Also, if you aren’t in Dallas, the Dough Dough is now shipping nationwide!!

Who are you rooting for this season?!

P.S. Hook ’em Horns!!

Print

Cookie Dough Balls

These cookie dough balls are the perfect treat for football season! Pair your favorite dough with your team's colors for your next tailgate or party!

Course Dessert

Cuisine American

Keyword cookie dough, football dessert, tailgate dessert

Prep Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 12 cookie dough balls

Ingredients

• 2 8 ounce containers of Dough Dough (or any edible cookie dough recipe)
• 2 12 ounce bags of candy melts in team colors
• 2 tablespoons shortening (like Crisco)
• Sprinkles

Instructions

• Place a piece of parchment paper on a baking sheet.
• Using a cookie dough scoop, scoop out and roll cookie dough into about 12 balls. Place balls onto prepared baking sheet and place in refrigerator to chill for about 30 minutes (or up to 4 hours).
• While the cookie dough balls are chilling, place one color of candy melts in a large microwave-safe bowl and microwave on 50% power for 45 seconds. Stir and continue heating at 50% power in increments of 15 seconds until candy melts are completed melted. Be careful not to overheat. Add 1 tablespoon of shortening and stir until combined.
• Using a fork or toothpick, dip cookie dough balls one at a time in the melted wafer candy melts. Tap fork gently on bowl to remove excess. Place dipped balls back onto baking sheet to dry.
• Follow step three to melt the second color of candy melts. Place melted wafers into a pastry or Ziploc bag. Cut off a tiny piece of the bag to create a small hole. Drizzle over cookie dough balls and add sprinkles immediately, if desired.

Notes

Store in airtight container in the refrigerator for up to two days.

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