Barlean’s Essential Woman’s Swirl #Choctoberfest

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I was recently introduced to Barlean’s Essential Woman’s Swirl and I am so happy that I was. Barlean’s Essential Woman’s Swirl was created to help not only the inside of your body but the outside too. It contains Omega-3, 6 and 9 fatty acids and gamma-linolenic acid (GLA), Organic Evening Primrose Oil and Organic Flaxseed Oil. This is perfect for any woman looking to improve their health and up their energy levels. Sounds like most of us right?

One of my favorite ways to use Barlean’s Essential Woman’s Swirl is over ice cream. Not only are you getting ice cream but you are getting something healthy to go on top of it. It’s an amazing chocolate mint syrup that is full of wonderful nutrients that are fantastic for your body. I would be lying if I didn’t tell you how I can just eat it off a spoon… but anyway! LOL

I could also try to sit here and convince you that ice cream is good for you and should be its own food group, let’s be honest that isn’t telling you anything you don’t already know by now, but it can be an awesome and healthy dessert by adding Barlean’s.

I have also enjoyed using Barlean’s Essential Woman’s Swirl in my tea because it has an incredible mint flavor. It’s also fantastic in coffee, and smoothies!

Add a couple of tablespoons of Barlean’s Essential Woman’s Swirl, 1 avocado, spinach, Greek yogurt, and fresh juiced lemon, to a blender then blend…. It’s delicious! It’s a superfood smoothie that makes your body feel alive!

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This weekend I took 2 tbsp. of heavy cream, 1 small cup of vanilla Greek yogurt, and blended it together, then topped it off with Barlean’s Essential Woman’s Swirl. That was the icing on the cake!!!

I plan to have more recipes coming soon with more of their fantastic products, but in the meantime check out their website for more information: www.barleans.com

*As required by the Federal Trade Commission: The information above and gift have been provided by Barleans to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*

Gooey Chocolatey Magic Cookie Bars + Giveaway #Choctoberfest

 

This is a huge family favorite that we always make a Christmas time and here and there throughout the year. #Choctoberfest with Imperial Sugar have make it possible to make these for #Choctoberfest and and I so happy to do so and share them with you!

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This is a super simple recipe that anyone can make regardless of your cooking level! Give it a try and see what you think? If you are feeling extra naughty slap on some vanilla ice cream, caramel sauce, and chocolate sauce onto your bars for paradise pie! 

Ingredients:
  • 1/2 cup butter or margarine, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 cups semisweet chocolate morsels
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts
Directions:
  1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13×9-inch baking pan with no-stick cooking spray.
  2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
  3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Recipe Source
Don’t Forget to Enter the #Choctoberfest Giveaway!! This Giveaway is too Sweet to Miss!! CLICK HERE!

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*As required by the Federal Trade Commission: The information above and gift have been provided by Imperial Sugar to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*

Chocolate Cheesecakes Bites #Recipe + Giveaway #Choctoberfest

#Choctoberfest with Imperial Sugar having been making this week so much fun. I hope you all have been enjoying this awesome week too. I have been trying to share as many recipe that everyone is making on Facebook without flooding everyone’s feed. I hope you have been having fun too. Don’t forget to enter the sweet giveaway! You won’t regret it because it’ full of deliciousness!! 

 

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I took a recipe for cheesecake that I already loved and then turned it into mini cheesecakes that would allow me to better control the calories. By controlling the calories, and the size, I can better control me! 

Ingredients: 

  • 3 Packages of Neufchatel, softened
  • 1-1/4 cups Imperial Sugar
  • 1 (8 ounce) container of dairy sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup Toll House cocoa powder
  • 2 Tablespoons all-purpose flour
  • 3 eggs
  • 28 Oreo cookies halves (14 cookies total) (removing the cream center)
  • 28 cupcake tins/liners

Directions: 

  1. Pre-heat oven to 300 degrees
  2. Beat cream cheese and sugar until blended.
  3. Add sour cream and vanilla and beat until blended
  4. Beat in cocoa and flour
  5. Add eggs, one at a time, but beat just until well blended
  6. Remove Oreo filling with a butter knife and add one half of an Oreo to each cupcake tin you should have a total of 28 cupcake tins.
  7. Fill each tin with one large spoon full of cheesecake filling until you have filled all 28 then go back and top off each tin with any extra filling.
  8. Bake for 20-25 minutes at 3000 degrees be sure to watch them carefully.
  9. Remove from oven to wire rack
  10. Refrigerate 4 to 6 hours
  11. Store covered in refrigerator or in the freezer. They freeze nicely

Don’t Forget to Enter the #Choctoberfest Giveaway!! This Giveaway is too Sweet to Miss!!! CLICK HERE

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*As required by the Federal Trade Commission: The information above and gift have been provided by Imperial Sugar to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*

Black Magic Cake #Recipe + Giveaway #Choctoberfest

 
  
This cake has to be the best cake I have ever eaten in my life. I love chocolate cake but making it homemade never tastes as good as a bakery cake. This cake is certainly an exception. It’s delicious! First off the color is incredibly beautiful I love the dark cake color and I love love love the amazing frosting.

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#Choctoberfest with Imperial Sugar have helped provide these amazing ingredients for this fantastic cake! One bite and you will be hooked. There is no greater cake in my book than this delicious cake!

 
 
Ingredients:
 
  • 1-3/4 cups all purpose flour
  • 2 cups Imperial Sugar
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1 teaspoons salt
  • 2 eggs
  • 1 cup strong black coffee, cooled
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

CHOCOLATE FROSTING 

  • 1 stick + 2 tablespoons butter, softened
  • 6 tablespoons unsweetened cocoa
  • 3 cups powdered sugar
  • 3 tablespoons milk
  • 2 teaspoons  real vanilla extract

Directions: 

  1. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
  2. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin.
  3. Pour batter into a greased and floured 9×13 pan or two 9 inch cake pans.
  4. Bake at 350 degrees for 35-40 minutes for a 9×13, or 30-35 minutes for layer pans.
  5. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

Original Recipe Source
Don’t Forget to Enter the #Choctoberfest Giveaway!! This Giveaway is too Sweet to Miss!! CLICK HERE!

An InLinkz Link-up



*As required by the Federal Trade Commission: The information above and gift have been provided by Imperial Sugar to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*

Pumpkin Hot Chocolate #Recipe +Giveaway #Choctoberfest @divinechocolate

 
At this time of year my favorite find is Pumpkin Spice anything. I love pumpkin spice latte’ and any kind of hot chocolate.  When I found a pumpkin spice hot chocolate I knew I had to give this recipe a try. After all #Chocotoberfest with Imperial Sugar sent me some great items to make all of my chocolate happiness come true!
This Hot Chocolate is what I consider the best of both worlds. The recipe certainly lived up to my expectations. It’s thick, creamy and has an amazing pumpkin pie flavor.
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The smell in the house while this is cooking on the stove is incredible. This would also work great in a slow cooker. Try serving this recipe throughout the day on Thanksgiving. Your guest will be very happy I know I was!!
 
This is the doubled recipe. One recipe wasn’t even close to enough I had to double it!
 
Ingredients: 
  • 5 cups milk
  • 2/3 cup Divine Hot cocoa mix (no marshmallows)
  • 1/2 cup canned pumpkin
  • 3 tsp. pumpkin pie spice
  • 1 tsp. vanilla
  • Pinch of salt
  • Whipped cream or marshmallows optional

Directions:

  1. In a medium sauce pan over medium low heat whisk together your milk and hot cocoa mix. 
  2. You will want to keep your heat no higher than medium. It’s important that all of your spices to have a chance to mingle in the hot chocolate.
  3. Add canned pumpkin and pumpkin pie spice.
  4. Heat until desired temperature is reached.
  5. Pour into mugs and top with whipped cream and/or marshmallows

Don’t Forget to Enter the #Choctoberfest Giveaway!! This Giveaway is too Sweet to Miss!! CLICK HERE!

An InLinkz Link-up


*As required by the Federal Trade Commission: The information above and gift have been provided by Imperial Sugar and Divine Chocolate to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*