Santa Hot Cocoa Chex Mix

Bring on the Christmas treats! Every December we seem to have a Christmas party every weekend at least. I always look forward to all the treats that people bring and the new ideas I can get. The treats are definitely my favorite part of the parties!

This Santa Hot Cocoa Chex Mix is perfect for a party or simply to have in the house during the holidays. It also makes a great neighbor gift. Put the mix in these super cute Santa take out boxes and you're set!

Santa Hot Cocoa Chex Mix
images and recipe via I Heart Nap Time

• 6 c. Corn or Rice Chex cereal, divided in half
• 1 c. white chocolate chips
• 1 c. milk chocolate or semi-sweet chocolate chips
• 1 c. mini marshmallows
• 1/2 c. crushed candy canes

Directions

1. Put 3 cups of Chex cereal in a medium bowl.
   
2. Melt the white chocolate chips in a microwave safe bowl for about 1 minute or until the chips are almost melted. Stir until smooth.
3. Pour the melted chips over the cereal and toss to coat. Cover a cookie sheet with wax paper and spread the cereal mixture out as much as possible. Don't worry if you can't spread it out as well as you'd like, you will break it up later.
4. Place it in the fridge for 5-10 minutes or until the chocolate is set. Repeat with the milk chocolate chips on a separate cookie sheet. Place them in this mixture in the fridge as well. It may take a little longer than 10 minutes to set.
   
5. Break apart both cereal mixtures and place in a large bowl together. Add the mini marshmallows.
6. Place the candy canes in a resealable bag and crush with a rolling pin. Add to the bowl and toss all the ingredients together.
7. Add to the gift boxes right away or store in a resealable bag or airtight container.

Santa Gift Boxes

You will need:

• Red take out boxes - available at Walmart, Hobby Lobby, Michael's, etc.
  
• Black construction paper or card stock
• Yellow scrapbook paper - with the fun designs; or you can just use yellow construction paper or card stock if you'd like
• Adhesive - glue, tape, glue dots, etc. Whatever you like to use best!

Directions

1. Cut the black paper into a strip 1 1/2 inches wide going the entire length of the piece of paper for the belt to go all around the box. .
2. Cut some yellow paper into a 2 1/2 inch square for the buckle.
3. Cut some black paper into a 1 1/2 inch square
4. Glue the black strip around the box for the belt.
5. Glue the yellow square in the center for the buckle.
6. Add the black square in the middle of the yellow square, trying to match the belt so it looks like it's weaving through the buckle.
   

Sponsored Tweets

{Crock Pot} Italian Chicken with Potatoes

Wow, it seems like it's been forever since I last posted!

We got back Sunday afternoon from spending Thanksgiving weekend with our families in Idaho. Both of our families are from the same city so we are lucky enough to get to see both sides during the holidays. This year we had dinner with Tyson's family and it was a blast and a half. We were put in charge of the place holders this year and they turned out super cute. I'll be posting a tutorial for them during next year's Thanksgiving posts! I can't believe that Thanksgiving is already over and Christmas is on its way. I'm really looking forward to all the Christmas posts coming up over the next month. We're talking multiple guest bloggers, TONS of treats and appetizer ideas, and much, much more! Can't wait!!!

The holidays are so wonderful but wow, can they be stressful. I am especially grateful for my crock pot during those stressful moments where I really want to make dinner but there is no possible way to get something prepared. Enter crock pot. I can go to my crock pot, throw a bunch of stuff in it, and let it slowly cook away all the day long. Fabulous.

Last week I had a day like this and I needed to quickly come up with something to make in the crock pot. I hopped on Pinterest (Where else?) and found this little gem on my board titled The One with the Crock Pot and decided to give it a go. And let me tell you, I was SO happy with this one. This meal is SOOOO good! Not only did it taste delicious but it was an entire meal all in one. With the chicken and potatoes all together you're pretty much set. And it's a lighter dish so you're winning there as well. We were full and satisfied by the time we were done eating. And my 19-month-old Brycen loved it too! Who would have thought that limited prep time plus limited ingredients could equal a perfect dinner?

And as a side note, two of my copycat recipes are listed on the website All Free Copycat Recipes! Woo hoo! That was a fun surprise to see those. Click here to take a look! While you're there, take a look around at some of the other copycat recipes listed. Yumm!

Crock Pot Italian Chicken with Potatoes
image above and recipe via The Driveway of Life

• 4 boneless chicken breasts
• 1/2 - 1 c. Italian salad dressing (I used a whole cup of dressing for more liquid. But use at least a 1/2 cup.)
• 1 tsp. Italian seasoning
• 1/2 c. Parmesan cheese, grated (I used about 3/4 c. Use as much cheese as you prefer!)
• 4 to 6 medium potatoes, cut into wedges or thick slices
  

Begin by spraying the inside of the crock pot with cooking spray. Then place the chicken breasts at the bottom.


Pour half of the Italian dressing that you're using over the chicken. In this case I poured a 1/2 cup of dressing first because I used a total of 1 cup.

Then sprinkle half (1/2 tsp.) of the Italian seasoning over the chicken and dressing.

Next, sprinkle half of the cheese over everything.

Cover the chicken and all the goodness you just poured over it with ALL of the potatoes.

Then add the remaining Italian dressing, Italian seasonings, and cheese over the potatoes.
Turn the crock pot on low and let it cook for 6-7 hours or until the chicken is done and the potatoes are tender.
Enjoy your easy and delicious dinner!

{Please Welcome} Guest Blogger Jackie Clark

Tomorrow is Thanksgiving! Woo hoo! I can't wait to spend time with family and dig in to all that delicious food.

Speaking of digging in, guest blogger Jackie Clark from Jackie's Arc is here to give us some tips on how to eat a little healthier this year. She has a lot of great ideas on what to substitute to make those Thanksgiving favorites a little bit better for us and our families to eat. (Speaking of the post I just did about mashed potatoes...ha ha) She also brought with her a recipe for Chocolate-Cherry Cupcakes and they look AMAZING! I can't wait to try them!

. . . .

A little about Jackie:

Jackie Clark lives in New York. She joined the Mesothelioma Cancer Alliance in 2009 as research assistant after graduating with a bachelor's degree in English and a minor in fitness and nutrition. Her experience in medical and technical research has allowed her to assist in the development of medical content and outreach efforts, with specializations in alternative care, cancer support programs, and social media campaigns.

Thanks for being here today, Jackie!

. . . .

With the holiday season upon us, it's easy to forget about our diet and give into temptation. Thanksgiving is rich in fatty foods and sweet treats. With all the tasty foods found around the table this time of year, it's not surprising that people can gain an average of 5lb. between Thanksgiving and Christmas! This is not to say you shouldn't enjoy the festivities and enjoy some treats; it simply means you should do so in moderation. Eating healthy during the holidays will also prevent you from spending New Year's day regretting your eating habits, and vowing to lose the weight you put on in just two months' time.

For those hosting dinner this year, consider replacing certain ingredients with low-fat options. It's easy to replace butter and cream in your mashed potatoes with half and half, or 1% milk. You can substitute whole-wheat flour for the unbleached variety in recipes that call for bread, or pie crusts. Making simple changes like these will save on fat and calories, but still allow you to enjoy traditional holiday fare.

Instead of pumpkin pie this year, try serving these Chocolate-Cherry Cupcakes. They're delicious, low on fat and calories, and easy to make.


Chocolate-Cherry Cupcakes

Cupcakes

• 3/4 c. whole wheat pastry flour
• 3/4 c. cake flour
• 1/2 c. unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 c. granulated sugar
• 1/4 c. canola oil
• 1 large egg
• 1 tsp vanilla
• 1/2 c. nonfat buttermilk
• 1 1/2 pitted cherries, chopped (Keep 12 with the stems on them for the garnish.)

Frosting

• 6 oz reduced fat cream cheese, room temperature
• 1/2 c. reduced fat sour cream
• 1 c. powdered sugar, packed

Directions

1. Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners.
2. Mix both types of flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
3. Beat granulated sugar and oil in a large mixing bowl with a mixer on medium until combined.
4. Add the egg and vanilla. With the mixer on low, mix in the dry ingredients and buttermilk, starting and ending with dry ingredients. Make sure to scrape the sides of the bowl if needed.
5. Fold in chopped cherries. Divide the batter among prepared cups.
6. Bake the cupcakes 22-26 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool.
   

To prepare the frosting:

1. Beat the cream cheese, sour cream, and powdered sugar with an electric mixer until smooth.
   
2. Refrigerate the frosting till it is very cold (about 2 hours).
   
3. Spread the frosting on the cupcakes and place one cherry on top of each, if desired.

. . . .

If you are interested in being a guest blogger, e-mail me at
cupcakediaries1@hotmail.com.
No strings attached! It would be fun to hear from you!

And happy Thanksgiving!! I'll be back on Monday!

Pumpkin Fudge

I love fudge!! Fudge is one of those treats that has holiday season written all over it. And every time I eat it I am reminded of the movie How the Grinch Store Christmas with Jim Carrey and the "Fudge Dudge" fudge eating contest he has to do ha ha. I love it!! It's amazing how many different delicious and creamy fudge recipes there are out there. Every now and then fudge gets made for a Thanksgiving treat at our house. But now that I have this recipe for Pumpkin Fudge, I think fudge will be showing up a little more often for turkey day! If you like pumpkin and you like fudge, you're going to love this.

Pumpkin Fudge
recipe and image via Recipe Girl

• 3 c. granulated sugar
• 3/4 c. salted butter, melted
• 2/3 c. evaporated milk
• 1/2 c. canned pumpkin puree (unsweetened)
• 2 Tbsp. light corn syrup
• 1 tsp. pumpkin pie spice
• 1 (12 oz) bag white chocolate chips
• 1 (7 oz) jar marshmallow creme
• 1 tsp vanilla extract
• 1 c. chopped pecans, toasted (optional)

Directions

1. Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.
2. Stir together the sugar, butter, evaporated milk, pumpkin puree, corn syrup, and pumpkin pie spice in a saucepan over medium-high heat and cook, stirring constantly, until a candy thermometer registers 234 degrees, or about 12 minutes.
3. Once it reaches that temperature, remove from the heat and quickly stir in the white chocolate chips, marshmallow creme, pecans, and vanilla. Stir till well blended.
4. Pour into the prepared 9-inch pan. Let it stand for 2 hours or until completely cool. Cut the fudge into squares.
   

How to Make Mashed Potatoes

Can you believe we're down to 3 days till Thanksgiving?? It came so fast! I love this time of year. I can't wait to see my family and my husband's family!

There's nothing quite like real mashed Idaho potatoes with Thanksgiving dinner. I love how creamy they are. I have to admit, being an Idaho gal myself we don't always make mashed potatoes with the real thing. That's embarrassing to admit but it makes me feel better to get that out there. However, we ALWAYS make them with the real thing on Thanksgiving. No if's, and's, or but's about that one!

I recently received an e-mail from a reader asking how to make the perfect mashed potatoes for turkey day. We're talking creamy and perfect for the big day. This right here is what I think is a perfect example of how to make those mashed potatoes just right.

Step 1: Cook the Potatoes

Put 2 pounds of russet or Yukon gold potatoes in a saucepan. Cover the potatoes with cold water and add 2 tablespoons of salt. Bring to a simmer over medium-low to medium heat and cook uncovered until tender, about 45 minutes. Drain the potatoes and let them sit until just cool enough to handle. Then peel and transfer to a bowl.

Step 2: Mash the Potatoes

Here's where the secret to the flavor comes in! Add 1 stick of softened butter or 1/2 cup olive oil to the potatoes. Add 1 cup of a dairy item from the list below (choose 1), 2 teaspoons of salt, and then pepper to taste. Mash the potatoes with a potato masher or fork.

Dairy Options:

• Milk
• Half-and-Half
• Buttermilk
• Plain yogurt (use 1 1/2 cups)
• Sour cream (use 1 1/2 cups)
  

And that's all there is to it! If you want to take it a step or two further and add a little more flavor to your potatoes, here are some yummy options:

Mixed Herbs: Stir 2 tablespoons each of chopped fresh parsley, dill, and chives into the potatoes after they have been mashed.
Roasted Garlic: Halve 4 heads of garlic crosswise and put on a sheet of foil. Drizzle with olive oil, wrap them, and roast them at 350 degrees for 1 hour. Squeeze out the cloves and mash and stir them into the mashed potatoes.
Chipotle: Stir 1 to 2 tablespoons of chopped chipotle peppers in adobo sauce into the mashed potatoes.

Thank you to The Food Network for helping with this post!

Master the Meal this Holiday Season with GravyMaster!

This is a Sponsored post written by me on behalf of GravyMaster for SocialSpark. All opinions are 100% mine.

GravyMaster® allows you to "Master the Meal" this Holiday Season!  You may think GravyMaster® is just for gravy, but really it has so many other uses like caramelizing foods, as well as locking in flavors and juices.

GravyMaster

The great alternative uses also make GravyMaster® an ingredient you want to keep on hand all year long. Discover how GravyMaster® can be used in every day meals to lock in flavor and juices for grilled meats, fish and vegetables. It can also be used for caramelizing veggies or other foods, is a wonderful addition to sauces and marinades, and can even be used in reduction sauces. Keep your food tasty and juicy with GravyMaster!



GravyMaster is a perfect ingredient for the holidays. There is so much flavor packed in to a small amount. I would love to cook a beef stew with GravyMaster on these cold days. It would be amazing in a meatloaf, in a steak marinade, with pork chops, and so much more! Only a couple of teaspoons allows for a savoury and rich flavor.

You can't go wrong with GravyMaster! There are so many different ways to use it that it's a must-have ingredient for your pantry.

What would you make with GravyMaster? Leave a comment to share your ideas!

Master the meal

Pumpkin Crumb Cake

You may have noticed that I've been posting everyday this week. I don't normally do this, but because Thanksgiving is now SIX days away I wanted to cram in as many Thanksgiving recipes as I possibly could before the big day! There are too many great Thanksgiving recipes out there that should not go unnoticed. Today's recipe is no different!

I am a HUGE fan of crumb cake. I love it. This crumb cake is a sandwich of tender butter cake, dark spiced pumpkin, and topped with a lively streusel. Do I have your attention yet? I thought so. Let's just get right to it, shall we?

But first I must mention...this cake can be made in a 9x13 pan or as individual cakes seen above. How fun is that?

And I hope you all have a great weekend!!


Pumpkin Crumb Cake
The Kitchn

Dry Mix

• 1 c. sugar
• 2 1/2 c. flour
• 1 tsp. salt
• 3 tsp. baking powder

Cake Batter

• 1/2 c. butter, softened
• 2 eggs
• 1 tsp. vanilla
• 1/2 of the dry mix

Pumpkin Filling

• 3 eggs
• 1 1/2 c. pumpkin puree
• 1 c. dark brown sugar
• 2/3 c. milk
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg

Crumb Topping

• 1/2 c. flour
• 1/2 c. butter (1 stick), slightly cold
  
• 1 Tbsp. water
• 1/2 of the dry mix
• 1/2 tsp cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. ground ginger

Directions

1. Sift together the flour, sugar, salt, and baking powder to make the dry mix.
2. For the cake batter: Beat the butter till whipped and creamy. Then beat in the eggs and vanilla. Then beat in half of the dry mix and set aside.
   
3. Time to put together the pumpkin filling: Whip together the eggs, pumpkin puree, milk, brown sugar, and spices. Set aside.
4. Now the crumb topping: Mix the other half of the dry ingredients with the slightly cold stick of butter, flour, and spices. Add the water and mix with your fingers till loosely crumbly.
5. If you're making a full pan, grease a 9x13 pan and pat the cake batter dough into the bottom. Then pour the pumpkin filling over that and sprinkle the crumb topping over it. For individual servings, do this same method using 4-ounce paper souffle cups.
6. Bake for 45 minutes at 350 degrees or until filling is set. Let it cool for at least an hour before slicing into it. This will be tempting. Use scissors to cut the paper cups off the individual cakes.
   

Family CookBook Project

Original Ranch Roasted Potatoes

Pin It

For some people mashed potatoes just aren't the cat's pajamas. The bee's knees. My little brother is one of those people! But he likes potatoes. This is a great alternative to mashed potatoes on Thanksgiving. It's amazing what a little bit of ranch dressing can do! They're quick and easy to make (fun for the kiddos to help - woo hoo!) and they're oh so delicious. These are so simple and so yummy!

You can find more scrumptious holiday recipes at
hiddenvalley.com/holiday!

PS This is not a sponsored post by Hidden Valley and I'm not getting paid to endorse their product. I just love these potatoes!!

Original Ranch Roasted Potatoes
Hidden Valley

• 2 pounds small red potatoes, quartered
• 1/4 c. vegetable oil
• 1 (1 oz) packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

Directions

1. Place potatoes in a gallon-size food storage bag and add the oil. Seal the bag and toss the potatoes around to coat with oil.
2. Add the salad dressing mix and toss again until coated.
3. Bake in ungreased baking pan at 450 degrees for 30-35 minutes or until the potatoes are brown and crisp.
   

{Please Welcome} Guest Blogger Vandy Murri

There are a rare few of us who can say they are friends with their cousins and have close relationships with them. It's not very common for people to have close ties with their extended family members. I am lucky to be part of that group of people!

I'd like to introduce you to Vandy Murri! This gal is from Idaho Falls, ID and she happens to be married to my cousin Tyrel. Tyrel has been one of those besty cousins of mine since I can remember. And just when we all thought he couldn't get any cooler he goes and marries Miss Vandy here. She has been the perfect addition to our large family and we all just love her. They've got the cutest little almost one-year-old daughter (with the prettiest little face and the cutest bottom lip in the world). When Vandy's not working, changing diapers, snuggling with her baby, or participating in other mommy activities she can be found blogging about life, family, and everything else in between! Her blog Tyrel Loves Vandy is the perfect example of how awesome she is and how much she loves her family. I'm so happy to have her here today! (And she brought a FABULOUS recipe perfect for a holiday party. Hopefully she'll make these for our family Christmas party this year...??) :)

. . . .

I am thrilled to be blogging here today at Cupcake Diaries! Alli is such a sweetie, and I love this little blog so much!

A little about me:

• Hometown: Yankton, SD
• Favorite movie: Willie Wonka and the Chocolate Factory (Who doesn't love it? It's a classic!)
• Favorite ingredient to work with: Almond extract - I find myself putting it in everything!
• Something I can't live without: My sweet little baby and amazing husband (and probably my blog. It's like my second child).
  
• Favorite blogs: Oh goodness! Too many to list!
• Favorite room in my house and why: Our Master bedroom because I have a whole little spot to myself, complete with a cute little desk from Ikea and some flowers.
• Favorite vacation I've been on: Last December we drove to my grandma's house in Wyoming to surprise my parents on Christmas morning. My whole family had congregated there but we couldn't initially make it because of our work schedules. I was 8 1/2 months pregnant and told everyone that my doctor wouldn't let me go anywhere, just so we could see the looks on their faces when we got there. It was the best!
• My typical day: Although the routine changes frequently, my days are filled with both full-time work outside the home and full-time mommyhood inside the home. They usually consist of snuggling, laughing, tired feet, and the same makeup I had on from the night before.
• Something I want to learn to do: My hair. Seriously. It's always a mess.
• My guilty pleasure: Martha Stewart. I seriously don't like her, but somehow I am always reading her magazine, flipping through her books, clicking through her website...
• How I like to relax: It usually involves 20-too-many candy bars, my husband's sweatpants, and a big quilt on my bed. And some episodes of Mad Men, of course.
• Three more things I can't live without: mascara, my camera, and chapstick
  

As Christmastime is creeping ever so near, I can't help but get terribly excited. It will be our first Christmas as a little family, and not much can beat that, right? My parents (er, Santa?) always snuck Chocolate Oranges into our stockings, and every year I still go pick one out for myself while I buy Christmas presents for everyone else.

I got this recipe for Orange Brownies from my dad (who, with my mom, I consider to be one of the best cooks I know). They taste just like those darn Chocolate Oranges, and, with a tall glass of cold milk, I am in heaven.










Orange Brownies

Brownies:

• 1 c. butter
• 4 Tbsp cocoa OR 4 squares bakers chocolate
• 2 c. sugar
• 4 eggs
• 2 tsp. grated orange rind
• 2 tsp. vanilla
• 1/2 c. flour

Melt butter and cocoa in a small saucepan. Remove from heat. Combine with remaining ingredients and spread in a greased 9x13 pan. Bake at 350 degrees for 30 minutes.

Orange Frosting:

• 1 1/2 c. powdered sugar
• 3 Tbsp. cocoa
• 3 Tbsp. melted butter
• 2 Tbsp. very hot water
• 1/2 tsp. grated orange rind
• 1/2 tsp. vanilla

Mix and spread over cooled brownies.

. . . .

If you're interested in being a guest blogger, e-mail me at
cupcakediaries1@hotmail.com.
No strings attached! It's so fun hearing from other people!

Green Beans and Bacon

Almost every Thanksgiving I've had with Grandma and Grandpa Murri I remember having Green Beans and Bacon as one of the many options of side dishes. This dish is quite popular with the Murri family, showing up here and there at other family functions. These beans are one of my favorite side dishes at Thanksgiving dinner. They're so flavorful. And what better way to get the kiddos to eat their veggies than to throw bacon in with them!

This particular recipe has a few extras thrown in than what my grandparents use. The extra stuff sounds sooo good! You be the judge of what you want to put in them and they'll be fabulous.

{Everything in bold is what my grandparents use!}


Green Beans and Bacon
Pat Neely from The Food Network
makes 6 to 8 servings

• 2 1/2 pounds green beans, trimmed
• kosher salt
• 1/2 pound bacon, roughly chopped
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp. red pepper flakes
• 1/2 c. chopped toasted pecans
• juice of 1/2 lemon
• salt and pepper

Directions

1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
2. Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan.
3. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

Thanksgiving Favors and Treats + 2 New Winners

Two of the winners never claimed their prizes so new winners have been drawn for the Shutterfly giveaway. I put the remaining entrants in the pool with one entry each then picked via random.org.

And the two new Shutterfly winners are:

#7 - McKenzie

#3 - Brady n' Rach


Congratulations! Please e-mail me within 48 hours to claim your prize!
cupcakediaries1@hotmail.com

{Time's a tickin'! These codes expire December 7th!}

. . . .

Can you believe Thanksgiving is almost here?
We're talking less than two weeks away. Wow! I love this time of year. I decided to start this year's Thanksgiving posts with Thanksgiving treats and favors, then work my way to the side dishes, turkey, and desserts. Yummy posts lie ahead!
Now on to the treats!

The first three are repeats for those who missed the Fabulous Fall Goodies post from October! These would be so cute and fun for Thanksgiving:

Fall Leaf Cookies @ HGTV

Apple Cider Caramel's @ Blondie's Cakes & Things

Acorn Cookies @ Sara's Party Perfect


More Thanksgiving Treats and Favors:

Pilgrim Hats @ Our Best Bites

Oreo Turkeys @ Our Best Bites

M&M Turkey Favors @ Pink Ink Doodle

Little Maize Thanksgiving Favors @ Little Birdie Secrets

Turkey Cupcakes @ The Finer Things

Last Call, Shutterfly Winners!

I hope you're all having an awesome weekend! I got to spend yesterday and today with my parents and twin sister as well as my husband and little boy so I'm a happy gal!

I'm still waiting to hear from the following Shutterfly book winners:

Natalie

Linda

I don't have any way to contact either of you so please send me an e-mail at cupcakediaries1@hotmail.com so I can send you your codes for a Shutterfly book and holiday cards! I need to hear from you by Sunday, November 13th at 5:00 pm MST or two new winners will be chosen.
Thank you, ladies!!

Schar Gluten Free

This is a Sponsored post written by me on behalf of Schar for SocialSpark. All opinions are 100% mine.

Schar is Europe’s #1 gluten-free food brand. Over 30 dedicated gluten-free items in the US make Schar your gluten-free solution for bread, pasta, cookies, snacks, crackers & pizza.

Schar free sample

Schar has just re-launched their gluten-free heat & serve items: Sub Sandwich rolls, Ciabatta rolls and Baguettes! These products will make it easier for Celiac and gluten-intolerant consumers to enjoy the foods they love without sacrificing the flavor.

Schar Gluten-free Sub Sandwich Rolls are delicious, low fat, non-GMO and an excellent source of fiber. Perfect for school or work lunches, Schar Sub Sandwich Rolls come individually wrapped in convenient two-packs for optimum freshness. These hearty rolls can handle the piled-high fixings of the perfect submarine sandwich, from favorite deli-meats to fresh-sliced hot or cold beef, turkey or chicken. For a savory twist on your favorite Italian dish, use the Sub Sandwich Parbaked Rolls to house meatballs and marinara sauce or sliced Chicken Parmesan.

Offering a taste of Italy, fresh from the oven, Ciabatta fans will love Schar’s new Ciabatta Rolls, the first gluten-free heat & serve ciabatta rolls available in the U.S. Not only are these rolls light, fluffy and flavorful, but they’re also a good source of fiber.

Schar Gluten-Free Baguettes offer bread-lovers the perfect accompaniment to their favorite meals, from salad to soup. Crispy on the outside and tender on the inside, these baguettes are perfect for dipping in soup or enjoying with your favorite gluten-free pasta.

Come be a part of the Schar Club and join in on the unlimited benefits! From free product samples like the Ciabatta rolls and coupons, to advice on how to live a gluten-free lifestyle, Schar is really the gluten-free brand that cares for their consumers.

Which item are you excited to try? What would you make with Schar products? Feel free to leave a comment!

Schar Club

Letters from Santa & Hogwarts Acceptance Letters + Giveaway Winners!

Thank you to all of you who entered the Shutterfly book giveaway!

And welcome to those of you who are new to Cupcake Diaries, I'm excited to have you here!
Five of you are the lucky winners of a free hard back 20-page 8x8 book as well as 10 holiday cards from Shutterfly. I wish I could give a book to all of you!

And the winners are...

#30 - Suz and Allan


#60 - Linda


#17 - Valerie


#76 - Party of Four


#3 - Randi Oswald


And it turns out I now have 6 book codes to giveaway! So lucky number six belongs to:

#71 - Natalie


Congratulations!! Hurry and e-mail me within 48 hours to claim your prize!
cupcakediaries1@hotmail.com

. . . .

The holidays are upon us! I love it! Thanksgiving is super soon and Christmas will follow closely behind. I love Christmas and the magical time of year it is for kiddos. I remember being a kid and leaving cookies and milk out for Santa and carrots for his reindeer. I loved waking up on Christmas morning and only seeing crumbs on the plate, as well as small bites of carrot left behind. It was so exciting knowing that Santa had been to my house and he believed I had been good that year.

Children bring an extra bit of joy to Christmas time. The simple innocence of a wishful child in the presence of Santa Claus is one of the sweetest moments imaginable.

So many of us bring our kids to the city mailbox specially made for letters to Santa Claus. Joy fills their eyes and grins immediately appear on their faces as they excitedly pull the large handle to drop their letters in the box. The images of Santa himself reading those letters race through their little minds as the kids walk away from the magical box.

image via wordpress.com

Wouldn't it be so great if they received letters back from Santa?

image via wordpress.com

Elf Stacy from Legendary Letters has been helping Santa Claus and others send letters to all the good girls and boys out there for over 10 years. Her letters from Santa are printed on colorful letterhead using color ink in a handwriting font. Each is written with personalized information you provide her. She also includes a sticker or other small gift as well as a North Pole postmark to make it complete. And for only $7 a letter! Talk about a fun surprise for your kids.
To order letters from Santa Claus click here.

Letters from Santa are not all Elf Stacy offers at Legendary Letters!
Here's more from the North Pole:

Letters from Santa
Personalized Elf Introduction Letters
Christmas Telegrams
Nice List Certificates

And for Christmas Eve and Christmas morning:

Evidence of Santa Claus Kits
Santa & Reindeer Roof Top Sound Effects
Personalized Gift Tags
Gold, Frankincense & Myrrh Gift Set

Items ship quickly from Elf Stacy's shop, it's great! You'll love what she puts together for you and your kids.


And here's another something fun for the kids on Christmas morning (I love this!):

Santa Claus Photos
Upload a picture of your living room with the Christmas tree and presents. Then choose from multiple Santa poses, insert him into the picture, and you've got a picture of him in the act! Give it to the kids on Christmas morning and you're sure to amaze them!



Let's bounce back over to talking about Stacy again. Letters from Santa and Christmas fun is not all she's pro at.
Check this out, Harry Potter fans:

Yes, you're seeing this correctly. It's a Hogwarts Acceptance Letter addressed to my twin sister! I gave it to her on our 27th birthday this last October 18th. And she LOVED it!
I ordered the letter from Legendary Letters and was able to insert all of my sister's information to make it look like she was truly getting accepted to Hogwarts.
And what made it even more fun is that I chose the option to have it dated back to her 11th birthday when she "should have" gotten the letter in the first place.
(Hogwarts students receive their letter when they turn 11, just as a reminder.) :)

Check out the envelope it came in:

What you're seeing:

• See the stamp at the bottom right? "Received Oct. 18, 1995" - The day she turned 11.
• And to add to it, the top left stamp says "Undeliverable Attempted, Unknown".
• And to make it even better, the top right stamp in purple says "Ministry of Magic Dead Letter Office". So pretty much her letter has been lost for the last 16 years.
  

Isn't that awesome!! I love it! The address I had put on the envelope is the address we lived at when we were 11, as well as her maiden name. We shared the second bedroom in the house so that was put on there too. (Like Harry's says "The Cupboard Under the Stairs")

Of course you don't have to have it look like it's been lost. Stacy can make it just as is and straight forward. But the story of my twin's letter being lost for the last 16 years sure is fun!

This is the back of her envelope, wax seal and all!


Also included with the acceptance letter:

• tickets for the Knight Bus and the train (at Platform 9 3/4, where else?) :)
• a list of books and supplies, not seen above.
  

Potter friends, this seriously is the coolest thing. It excites me just talking about it! My sister-in-law just ordered one for her husband after I told her about my sister's and she's so excited for it to come. This is such a fun gift for the Harry Potter fan in your life. And it only costs $10. I know, right? The paper is really nice and funky sized like the letter Harry receives. You can choose from the wording/look of the one in the book or the one in the movie too.

You may be wondering if the letter gets mailed to you as is or how that works. I had Stacy mail the letter to me then I gave it to Amber myself. The original plan was to have my mom leave it in her mailbox on our birthday (since we live in different states) like an owl left it there. Instead I was super cool and said an owl left it on the guest bed for her (she was staying at my house for the weekend at the time). No matter how you do it, Stacy will put the letter in the cool envelope inside another envelope to keep it all protected.

Ok, now that I've got you all sorts of excited for Letters from Santa and Hogwarts Acceptance Letters, run over to Legendary Letters and put in an order!
And please tell Stacy hi from Alli at Cupcake Diaries.
She and I have never officially met but I feel like she's one of my friends. I've e-mailed her to tell her how wonderful she is and how happy my twin is with her letter. And you're going to love whatever you order from her too!

Have a fabulous weekend, everyone! I'm headed to a wedding!

Cinnamon and Sugar Pull Apart Rolls

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When my mom came into town last weekend she had the genius idea to have breakfast for dinner on Saturday night. It's been ages since we've done that! We had sausage links, scrambled eggs, and these childhood-favorite rolls for our breakfast for dinner.

A lot of people would call this Monkey Bread. The recipe I have for Monkey Bread is different than this one. Growing up we called these rolls Cinnamon and Sugar Pull Aparts so that's what we'll go with! They're similar to Monkey Bread but don't have as many ingredients. I love how simple these rolls are to make and how delicious they are. They're perfect for breakfast or an evening treat. We loved having these with our breakfast for dinner! These are perfect for the kids to help with. And we loved them when we were kids! They remind me of growing up on dear old Michelle St. in Idaho Falls, ID. Those were the good old days! This is a great addition to Christmas morning breakfast as well.




Cinnamon and Sugar Pull Apart Rolls
I'm not sure where the original recipe came from! All I know is that my mom made them for us and they're delicious. :)
makes 16 rolls

Ingredients

• 16 frozen Rhodes dinner rolls (NOT the Warm 'n Serve rolls)
• 1/2 c. sugar
• 2 Tbsp. cinnamon
• 1 stick of butter, melted
  

Directions

In a cereal bowl combine the sugar and cinnamon. Don't you just want to lick your finger and dip it right in there? No? Just me?

Take the first roll and dip it in the melted butter.

Then roll it around in the cinnamon and sugar mixture. Don't be shy, give it a nice coating!

Place the rolls in a greased bundt pan. Place the first 8 in the big creases of the pan.

As you continue with the last 8 rolls, place them on top in the small creases between the rolls on the bottom row. When they're all in the pan, take the remaining cinnamon and sugar and sprinkle it over the rolls.

Now it's time to let them rise. If you let them rise on their own it will take about 3-5 hours. Cover them with a towel, set them on your counter, and let them go.

If you need them to rise faster:
Put them in the oven at 200 degrees covered with a towel. Place a pan of water (filled a couple inches deep) on the rack beneath them and allow the heat and the moisture to help them rise. This will take about 1 1/2 hours. Whatever way you decide to let them rise you'll want them to rise to the height shown above.

Bake for 15 minutes at 350 degrees or until golden brown. Yum! I want to pull one of those right out of the pan in the picture.

Leave them in the pan for everyone to grab out a roll or two. Or you can flip the pan over onto a plate or platter (as seen above).

They're so yummy and comforting on a cold morning or evening. I hope you like them as much as we do!

And don't forget to enter the Shutterfly giveaway! This giveaway ends November 11th at 8 am MST.
And just a reminder, you must be a Cupcake Diaries blog follower to enter! Just click "Join this Site" in the Guests section on the left side of the blog. Thanks!