Wednesday, November 19, 2014

Pumpkin Spice Pie & The Jif Giveaway Winner


I make pumpkin pie every year but I've never blogged about it. Maybe I feel it's so common it's not worth a post of it's own? Or perhaps I think everyone has their own recipe for it already? Or maybe I just never got a good picture of the pie? I don't really know the answer, but today I'm sharing my version of this pie. 

There's a BBQ joint here in town that sells pumpkin pies around the holidays. No one in my family thinks they're that great except for my brother. He buys them in multiples and eats 2-3 whole pies just by himself. A couple years ago I set out to make him the best pumpkin pie I possibly could. I researched several recipe and combined bits of each to create this one. You can make your own pie crust recipe or use a frozen or refrigerated crust. It's up to you and no one will judge you for choosing one over the other. Today we are simply talking about pumpkin pie filling. 

This pie uses brown sugar, cinnamon, ginger, nutmeg and freshly ground black pepper. That's the little surprise ingredient that makes this pie special. It adds an extra bit of spiciness, that you can't quite pinpoint but you know there's something a little different about it. I also like to refrigerate the pumpkin pie filling overnight before baking it. Some chocolate chips cookie recipes call for the same step- it allows all the ingredients to meld together and makes it that much better. If you're short on time you can skip the refrigeration step but if you have the time, try it! This pie is silky and creamy and while it's got some quirky aspects to it, it's very traditional. My brother still likes his store bought pies but I found out he likes them dry and firm and I'm not willing to make dry pie. haha! 

Pumpkin Spice Pie from Lick The Bowl Good

  • 1- 15 oz. can pure pumpkin
  • 3/4 cup packed light brown sugar
  • 1  1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon finely ground black pepper
  • 2 large eggs
  • 1- 12 oz. can evaporated milk

Preheat oven to 425 degrees F. 

In a large bowl, combine the pumpkin, brown sugar and spices. Whisk the ingredients together together then add the eggs one at a time until just combined. Gradually add the evaporated milk to the pumpkin mixture, stirring to combine.  

Optional Step: Refrigerate the pumpkin pie mixture overnight to intensify the flavors. Otherwise, continue on with the next step. 

Pour the pumpkin pie mixture into a deep dish unbaked pie shell. 

Bake at 425 degrees for 20 minutes then reduce the oven to 350 degrees F and bake for an additional 45-50 minutes. The pie might be a little jiggly in the center but it will firm up as it cools. 

Place pie on a wire rack and allow to cool completely. Serve at room temperature or chilled. 

The winner of the Jif giveaway is commenter #99 Elle who said: 

"I am incredibly thankful for my family, specifically my Mother who has always supported me and loved me through everything and who has always been my personal cheerleader in life."
Congratulations Elle! Please email me with your address. Thank you all for entering the giveaway.


Wednesday, November 12, 2014

Almond Butter Pie And A Giveaway!

In honor of my 600th post and my 7th year of blogging at Lick The Bowl Good, I have an awesome giveaway for you today! I received a few jars of Jif Almond and Cashew Butters recently. We had a few snacks incorporating the butters but I was itching to make something with it, so I made pie! In my opinion, pie is perfect any time- it's a casual, comforting dessert. When searching for the right recipe to make, I wanted something easy and something my 3 year old and my 34 year old husband would like. Enter Creamy Almond Butter Pie. 

First there's a crunchy buttery crust, then a toasty, nutty, creamy filling and then it's topped with more whipped topping and a sprinkling of sliced almonds for texture. My husband said this reminded him of an ice box pie and he liked his slightly frozen. Hayden and I liked ours straight from the fridge. If you can't find Jif almond butter, you could certainly use Jif creamy peanut butter. That cream cheese and almond filling is delicious together, though. If you want you could always make a chocolate crust instead of the graham cracker, maybe even add a layer of chocolate ganache in there. Yum!

Creamy Almond Butter Pie adapted from Jif

Printer Friendly Version

Graham Crust: 
  • 1 1/2 cups graham cracker crumbs
  • 2 Tablespoons light brown sugar
  • 6 Tablespoons unsalted butter, melted

Almond Butter Filling: 
  • 1/2 cup Jif Creamy Almond Butter
  • 1- 8 oz. package cream cheese, softened
  • 2 Tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1- 8 oz. container frozen whipped topping, thawed
  • 3 Tablespoons sliced almonds

For The Crust: Preheat oven to 350 degrees F.

In a medium bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until thoroughly blended. Press mixture firmly into a 9-inch pie pan, bringing crumbs evenly up the sides up to the rim.

Bake for 8 to 10 minutes. While crust is cooling, prepare the filling.

For The Filling: In a large bowl, beat the almond butter, cream cheese and butter until creamy. Add the powdered sugar, vanilla and almond extracts and blend until combined. Blend in 2/3 of the  whipped topping, scraping down the sides of the bowl as necessary. 

Pour the almond butter filling into the cooled crust. Spread the remaining whipped topping onto the filling. Top with sliced almonds. Chill at least one hour or until pie is firm. Serve chilled. 

I promised a giveaway, so one lucky winner will receive a prize pack from Jif, including:
  • Jif Creamy Almond Butter
  • Jif Crunchy Almond Butter
  • Jif Creamy Cashew Butter
  • Jif Crunchy Cashew Butter
  • $200 Visa Gift Card
  • Jif Note Pad
  • Recipe Cards Using Jif Almond and Cashew Butters

To enter, tell me what or who you are thankful for this year. Leave me a comment on this blog. Giveaway open to US residents only. One winner will be chosen this weekend. Please leave your contact info with your comment. One entry per person. 

Thank you for entering and good luck!

Thank you to each and every one of you for encouraging me, supporting me and inspiring me in my blogging over the past 7 years.   I wouldn't be where I am without you. I look forward to choosing recipes, making them, photographing them in just the right light, adding the little details here and there, and sharing them with you. I  feel like you are all my friends sitting at my kitchen table and indulging with me. So thank you  for being you!

Tuesday, November 11, 2014

Jif Almond and Cashew Butters

I recently received a shipment of New Jif Almond and Cashew Butters. Next to pecans, almonds are my favorite nut so I was super excited to get to try these. I was never a big fan of cashews until about a year ago when a friend gave me some salted cashew brittle, that was simply amazing, and now I can't get enough of the elbow shaped nut! Both flavors come in creamy and crunchy and are simply tasty. 

For snacks, we've had the spreads in sandwiches as well as in smoothies, on raisin toast with banana slices and with Fuji apple wedges. Of course, Hayden licked the almond and cashew butters off the apples and toast and discarded the rest of his snack, he's just in it for the good stuff!

I also used the creamy Jif almond butter and made a creamy, dreamy pie, that I will share with you tomorrow. In the meantime, here are a couple ways to get that delicious spread into your belly. For something different, I highly recommend you grab a jar or two and give them a try. 

Friday, October 31, 2014

Happy Halloween!

Happy Halloween from Cowboy Hayden!

Tuesday, October 28, 2014

Chocolate Fudge Oreo Bundt for National Chocolate Day!

I had a major craving for chocolate cake one night. It was almost time to start dinner, so I didn't really have time to search for a recipe or bring butter to room temperature so I pulled out one of my favorite baking books- Bundt Classics. I immediately found a recipe that looked good to me and I had all the ingredients on hand. Of course, I added my own touches to it and it took this cake to a whole new level of chocolate deliciousness!

This recipe starts with a chocolate cake mix but you'd never know it. I took the help of the mix and got this cake in the oven in less than 15 minutes. It baked while I made supper then we had it for dessert. Win! I have to be honest, when I was making this, I had no intention of adding Oreos to the batter. I was getting the ingredients from the pantry and Hayden grabbed the Oreos- positioned right at his eye level. He said we needed to add Oreos, so I did! I keep that little genius child around for a reason ;-).

This cake was over the top, a chocolate lovers dream! I mean really, there's the chocolate cake, chocolate pudding, chocolate syrup, chocolate chips and chocolate cookies. Then I had the audacity to top it off with silky ganache and even more chocolate chips. This was fudgy and decadent and cured my cravings. Coincidentally, it's National Chocolate Day, so make this Bundt! 

Chocolate Fudge Oreo Bundt adapted from Bundt Classics

Printer Friendly Version

  • 1 (18.25 oz) box chocolate cake mix
  • 1 (3.4 oz) box instant chocolate pudding
  • 1 cup sour cream
  • 1/2 cup warm water
  • 1/3 cup vegetable oil
  • 1/4 cup Hershey's chocolate syrup
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup mini chocolate chips
  • 10 Oreos, coarsely broken

  • 1/2 cup heavy cream
  • 1/2 cup chocolate chips

  • Mini chocolate chips or Oreos, optional

To Make The Cake: Preheat oven to 325 degrees F. Generously grease a 12 cup Bundt pan with non-stick baking spray (with flour). Set aside. 

In a large mixing bowl, combine all the cake ingredients except the chocolate chips and Oreos. Blend with a hand mixer over medium speed until well blended. Scrape the sides of the bowl down and stir in the chocolate chips and crushed Oreos. 

Pour the batter into the prepared Bundt pan. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Cool cake in pan for 20 minutes. Unmold cake onto a cooling rack or a serving platter and allow to cool completely. 

To Make The Ganache: In a small mixing bowl, heat cream in the microwave until hot and steamy, about 60 seconds. Add the chocolate chips to the hot cream and let them sit for 5 minutes. With a spatula, gently stir the chocolate chips and cream together until the mixture comes together and becomes shiny and silky. Do not use a whisk or stir too vigorously, this will cause air bubbles in the ganache. If tiny lumps of chocolate remain, let the mixture sit a little longer, then stir again until smooth. 

The longer the mixture sits, the thicker it becomes. Allow ganache to thicken a bit before pouring onto cooled cake. You want it pourable but not so thin that it runs off the side of your cake. 

Immediately top with additional mini chocolate chips or Oreo cookies, if desired. Allow ganache to set before serving. Store leftover cake in an airtight container at room temperature.

Sunday, October 26, 2014

Smucker's Giveaway Winner

And the winner of the Smucker's Giveaway is #29 Jean Badgley! Congrats Jean!

Thank you all for entering my giveaway!


Thursday, October 23, 2014

Hayden's 3rd Birthday and Ice Cream Social

I'm a little late with the post, but better late than never, right? Today I'm sharing with you a couple photos from Hayden's 3rd birthday. We had a Labor day celebration with family and friends complete with a petting zoo and an ice cream sundae station courtesy of Smucker's

Hayden is a lover and was so thrilled to see each and every one of his guests. He went around socializing with everyone and enjoying the party fair until he noticed the petting zoo being set up in the backyard, then he was glued to the back door in total amazement. There were rabbits, goats, a lamb, a potbelly pig, a rooster and a hen. He LOVED that little chicken and while he went back and forth petting and feeding all the animals, that chicken became his best bud and he was so protective over her.  It was really sweet to see. 

Afterwards, we returned inside to escape the heat with Smucker's ice cream sundaes! Who doesn't love a good sundae? We had Blue Bell vanilla ice cream with a multitude of toppings- hot fudge, salted caramel, chocolate coconut, dark chocolate as well as magic shell toppings in chocolate pretzel and rainbow sherbet flavors. There was also an array of sprinkles, nuts, cherries and whipped cream to round everything out. Everyone had fun building their sundaes- some people adding so many topping and sprinkles that you couldn't see the ice cream and some people went with one topping with no other accoutrement. I went with salted caramel, hot fudge, pecans, shredded coconut, cream and a cherry. Hayden on the other hand just wanted all the sprinkles, hold the ice cream :-). We also had Red Velvet Cupcakes (recipe from Blaise The Baker). 

After tasting all the toppings, I was pleasantly surprised by how much I enjoyed the chocolate coconut topping, It was, by far, my favorite of all. Its good on ice cream and equally delicious eaten right out of the jar with a spoon! But don't take my word for it. Go get a jar for yourself or enter to win a giveaway from Smucker's of all their new ice cream topping flavors and a few other goodies. 

One lucky winner will receive:

  1. Smucker’s® Simple Delight Chocolate Coconut Flavored Topping 
  2. Smucker’s®  Simple Delight Salted Caramel Topping
  3. Smucker’s® Simple Delight Dark Chocolate Topping 
  4. Smucker’s® Simple Delight Hot Fudge Topping 
  5. Smucker’s® Magic Shell® Chocolate Pretzel Flavored Topping 
  6. Smucker’s® Magic Shell® Rainbow Sherbet Flavored Topping 
  7. Smucker’s® Microwavable Hot Dark Chocolate Topping
To enter the giveaway tell me about your ultimate sundae? How would you top it? Leave me a note in the comment section. One entry per person, please. A winner will be chosen at random and announced this weekend. Offer open to U.S. residents only.

Good luck!

Saturday, October 18, 2014

Salted Brown Butter Biscoff Treats

Any time I see Biscoff or brown butter in a recipe, I perk up and my eyes get a little bigger. I love those two ingredients and they're even better when you you combine them to make these Salted Brown Butter Biscoff Treats. Rice Krispy treats are so easy to make and they're perfect to make any time of year and I've never met any one who didn't like them. I've made Brown Butter and Spice Rice Treats for years but decided to try something a little different this time. 

Biscoff, if you're not familiar with it, is a creamy spread very similar in consistency to peanut butter, but it's completely nut free because it's made from crushed up Biscoff (Lotus Brand) cookies. They are lightly spiced, caramelized cookies that are quite addicting. When you make it into a spread and can then shovel it into your mouth with a spoon, it becomes heavenly! Mixed with the earthy, nutty flavors of browned butter and accented with sea salt, these treats become irresistible. Hubby said these were amazing, and he rarely dishes out that compliment. 

Salted Brown Butter Biscoff Treats adapted from Bakerella

  • 10 ounces mini marshmallows
  • 1 stick unsalted butter
  • 3/4 cup creamy Biscoff spread
  • 6 cup crisp rice cereal
  • 1 cup coarsely broken Biscoff cookies
  • fleur de sel salt

Butter a 9x9-inch pan. Place the marshmallows in a large bowl and set aside. 

In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pot occasionally until the butter boils and becomes foamy. It will turn golden brown and start to smell nutty. Once the butter stops sizzling and the foam subsides, it is ready. Keep an eye on it because you don't want it to burn. This could take 5 to 8 minutes.

Once the butter has browned, remove from the heat and pour the butter and the browned bits over marshmallows. Stir until the marshmallows are fully coated. Place the bowl into the microwave and heat for one to two minutes, stirring occasionally until the marshmallows are completely melted. Stir in the Biscoff spread until fully incorporated. 

Carefully fold the cereal and the crushed Biscoff cookies into the marshmallow mixture until everything is well coated. Press cereal mixture into the buttered pan and sprinkle the top with sea salt, use as much or as little as you'd like. Allow treats to cool before cutting. 

Friday, October 3, 2014

Lick The Bowl Good Cookbook- Celebrating The First Year

It's been one year since I released my cookbook Lick The Bowl Good so I thought I'd celebrate by sharing one of my favorite recipes from the book- Pumpkin Bundt Cake with Brown Butter Glaze. 

This is an adaptation of the Cinderella Cake that I have been baking for years. I swapped out the cream cheese icing for a deliciously nutty brown butter icing. I have been craving this cake for weeks and now that it's Fall and cooler, today was the perfect day to whip this up. As this cake sits cooling on the counter and the aromas of pumpkin and spice are floating in the air, I'm wishing I could share a slice with you all. 

Thank you all for your continued support of this blog and my cookbook. I hope you enjoy this cake!

Pumpkin Bundt Cake with Brown Butter Glaze

Pumpkin Cake: 
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1- 15 ounce can pure pumpkin 

Brown Butter Glaze: 
  • 1/4 cup unsalted butter
  • 1 1/4 cups powdered sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract

For The Cake: Preheat oven to 350 degrees F.

Grease and flour a 9-inch Bundt pan and set aside.

In a large bowl, beat sugar and eggs until well blended and light in color. Add oil and vanilla and continue to beat.

Add the flour, baking soda, cinnamon and salt to the egg mixture and stir to combine.Add pumpkin puree and mix well. Pour into prepared pan.

Bake for 50 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let stand in pan for 10 minutes, then turn out onto baking rack to cool completely.

Once the cake has cooled, place it on a serving platter and make the glaze.

For The Glaze: In a medium bowl add the powdered sugar and set aside while you make the brown butter.

In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pot occasionally until the butter boils and becomes foamy. It will turn golden brown and start to smell nutty. Once the butter stops sizzling and the foam subsides, it is ready. Keep an eye on it because you don't want it to burn. This could take 5 to 8 minutes.

Once the butter has browned, remove from the heat and pour the butter and the browned bits over the sugar. Add the vanilla to the butter and sugar and whisk until smooth.

Spoon the warm glaze over the cooled cake and allow the glaze to set before serving.

Store at room temperature.

Wednesday, August 13, 2014

Balance Bar #BalanceShapeUp Challenge

I was given the opportunity to partner up with Balance Bar and Walmart to try a "new to me" product. I've heard of and I've seen Balance Bars in stores but I've never felt compelled to try them until now. In the past, I've eaten other protein bars and they all have a similar texture and taste. I'll admit, I was a little skeptical and didn't think I'd like these but I did! 

I was given a Walmart gift card to purchase Balance bars and other Summer essentials in the #BalanceShapeUp challenge. I chose these four flavors as well as some sunscreen, a Puddle Jumper for Hayden and some eos lip balm. I'm not a naturally athletic person but I try to eat healthy foods. I do have a major sweet tooth though. I was recently asked if I baked something everyday- when I was working on the cookbook I baked almost everyday but there's no way I have the time or energy for that. There are three of us in this house and we cannot consume that much dessert. I make one dessert once a week and my husband is an ice cream junkie, so our freezer is usually stocked. Every day around mid afternoon, I get a sugar craving. Sometimes, I'll have an iced coffee or a yogurt. sometimes I'll sneak an Oreo but lately I've been more mindful of my snacking. I still indulge in those treats but I've been replacing a sugary snack with a Balance Bar and a glass of water. Each bar has 13-15 grams of protein, vitamins and minerals. It not only cures my cravings but it keeps me full until dinnertime. 

I'm a big fan of chocolate, so I chose Double Chocolate Brownie, Chocolate Craze, Caramel Nut Blast and Honey Peanut. I went for the Caramel Nut Blast and chocolate flavors first and found they were kind of chewy and tasted like protein bars. But I was quite pleased with the Honey Peanut flavor. It had a softer, smoother texture and no vitamin after taste. I would definitely like to try other flavors and will be keeping some in my pantry as well as in my purse for days when I need a snack and don't want to cave in to fast food. Thanks Walmart and Balance Bars!

Saturday, May 24, 2014

Getting Back Into The Groove

 I felt out of place the other day in my own kitchen. I took a few months off away from baking and blogging and I almost forgot how to do it! I post pics to my Instagram (monica_h30) account daily, but it's been awhile since I've actually picked up my DSLR to photograph a recipe with the intent to blog. It was exciting and kind of nerve wracking at the same time. Even hubby was surprised at what I was doing. It turns out, blogging is kind of like riding a bike. Or I assume it is, it has been YEARS since I actually got on one :-) I pulled props from around my kitchen and out of my vintage glass stash and it all came together. 

These scones came about because I had really ripe berries and heavy cream to use up. I put my spin on it and did things a little differently than the original recipe and they turned out delicious. They're also quite patriotic looking with their red, white and blue-ness! Once cooked, the strawberry flavor intensifies and produces little pockets of  jam-like goodness. The scone itself is barely vanilla and tender, with crunchy sugared tops. Enjoy with a pat of butter or whipped cream (or "keem" as Hayden likes to call it) and more fresh fruit. These are perfect for long, lazy weekends. 

Happy Memorial Day! 

StrawBerry and Cream Scones
adapted from Smitten Kitchen

  • 2 1/4 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 6 Tablespoons cold unsalted butter, cut into small cubes
  • 1 cup chopped ripe strawberries
  • 1/3 cup fresh blueberries
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream plus more for brushing the tops
  • sanding sugar or turbinado sugar for sprinkling

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, whisk flour, baking powder, sugar and salt together. Mix to combine.

Add the cubed, cold butter to the flour. Using a pastry blender or two knives, cut the butter into the flour mixture until the butter is pea sized and the mixture is crumbly. 

Gently stir in the strawberries and blueberries so that they are coated in the flour mixture. Stir in the heavy cream and vanilla extract just until the mixture comes together. 

Place the dough onto a floured work surface and knead two to three times until a mass is formed, being careful not to over work the dough. Pat the dough into a flat disc about 10-inches wide and about 1-inch thick. 

Using a sharp knife, a bench scraper or a pizza wheel, divide the round into 8 equal triangles. Place the triangles onto the parchment lined baking sheet, about 1-2 inches apart. Brush the tops with additional heavy cream and sprinkle with sugar. 

Bake for 17 to 20 minutes or until the scones are golden brown. Cool slightly before serving. 

Makes 8 scones. 

This little booger hovers over me while I'm taking photos in the kitchen. He could not wait til I was done so he could dig in. I set my camera down and he helped himself to several fingers full of "keem". Then he said "take picture" and stuck out his tongue. He was very proud of himself! How could I resist those eyes and that curly top?

Pillsbury Bold Giveaway Wnner

The winner of the Pillsbury Bold Prize Pack is...

#18 Melody Stuckey from Stuckey Rhymes With Cookie! who said:

"Hmmm, it's a hard call. But, if I have to pick, it's a chocolate cake with cream cheese frosting. Yum!!"

That sounds delicious to me! Congratulations Melody! Please email me your mailing address so we can get your prize mailed out to you!

Thank you all for entering my giveaway!

Friday, May 16, 2014

A Bold Pillsbury Giveaway! (CLOSED)

At the first of the month, I shared with you some fun and pretty flower cupcakes I made for Mother's Day using Pillsbury® bold Funfetti cake mixes and frosting. You're going to get the chance to make these at home because today I'm having a giveaway for a Pillsbury Celebration Starter Kit valued at over $100!

Included in the prize pack from Pillsbury® is: 
  • Funfetti® Aqua Blue Cupcake and Cake Mix
  • Funfetti® Orange All Star Cupcake and Cake Mix
  • Funfetti® Neon Yellow Cupcake and Cake Mix
  • Funfetti® Vibrant Green Cupcake and Cake Mix
  • Funfetti® Orange All Star Vanilla Flavored Frosting
  • Funfetti® Neon Yellow Vanilla Flavored Frosting
  • $100 Visa Gift Card

Learn more about the bold product line by visiting Pillsbury on Facebook, and Pillsbury on Pinterest.

To enter this fabulous giveaway, simply leave me a comment on this blog post telling me what your favorite kind of cake is. That's it! There are no right or wrong answers, lets just talk cake and maybe even drool a little bit in the process :-)

One entry per person. Open to U.S. residents only. 

*I was provided with product samples and compensation by Pillsbury®, though the opinions I express here are my own. ©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license. 

Wednesday, May 14, 2014

Dunkin Donuts Coffee Winner

And the winner of the Dunkin Donuts Bakery Series Coffee, Mr. Coffee Maker and $250 Visa gift card is......
#70 Pamella Tinsley who said...

"I love the carmel it reminds me of my moms carmel coffee cake and all of the stories she used to tell us about her child hood I have since passed on my love of coffee and family time to my daughter and grandchildren i hope the tradition keeps going long after I am gone"

Congratulations Pamella! Please contact me with your mailing address so we can get your prize pack shipped out to you!

Thank you all for entering my Mother's Day giveaway. For those who did not win, I have another giveaway coming up!


Monday, May 12, 2014

Dunkin Donuts Coffee Giveaway! (CLOSED)

I have an early Mother's Day giveaway for you! If you're not jumping up and down in excitement you should be because this one is mighty generous and tasty! 

Dunkin Donuts® sent me some of their new Bakery Series coffee to try out. I served it at our Easter brunch and it was delicious. The flavors I received are: Caramel Coffee Cake, Blueberry Muffin, Old Fashioned Donut, Chocolate Glazed Donut and Jelly Donut. If you like flavored coffees, you will love these. To complete the Dunkin Donuts experience, I served Dunkin Donuts creamer in their original flavor and a Cinnamon Swirl Buttermilk Pound Cake for dessert. 

Okay, here's the awesome part... As part of the giveaway, you not only get all five of these Dunkin Donuts Bakery Series coffees to try, you also get a generous sized mug, a Mr Coffee coffee maker and a $250 Visa gift card! Wowzer! I really wish I could be like Oprah and hand out coffee gift baskets to everyone but I can't. However, one lucky duck winner will be chosen at random to receive this fabulous prize pack. 

You can win all of this! 

The Rules: Giveaway open to residents of the USA only. You have two chances to win. 

First and mandatory entry, please visit the and tell me which flavor of the Bakery Series coffee you're most excited to try or if you already have a favorite flavor tell me which one. 

Second, since this is a Mother's Day giveaway, share something special or unique about the mother figure in your life. This can be something special about YOU, your wife, mother, step mother, grandmother, aunt, sister, daughter, whomever. Just tell me something funny or heartwarming about that special woman in your life. Let's celebrate Mom!

Leave your comments on this blog post to enter. Please don't forget to leave your email or a link back to your blog so I can contact you in you win. Winner will be chosen at random on Monday, May 12, 2014. 

Thank you all for entering this giveaway. And a special thank you to Cohn&Wolfe and Dunkin Donuts who provided me with samples and compensation and asked me to share this tasty product with you.

And because I am a proud mother, here is my greatest curly haired accomplishment enjoying his playscape on Easter Sunday. He has my whole heart. I wish you all a Happy Mother's Day!

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