Ingredients:

• 1 1/2 cups gluten-free flour blend (make sure it’s a blend suitable for baking)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 medium carrots, grated (about 1 cup)
• Optional: chopped walnuts or raisins for added texture

Directions:

• Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• Step 2: In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
• Step 3: In a separate large bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
• Step 4: Add contents from medium bowl into the large bowl and mix together.
• Sep 5: With a spatula stir in the shredded carrots and nuts (if using) and mix until just combined.
• Step 6: Divide the batter equally into cupcake liners and bake for 23-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Cream Cheese Frosting – OPTIONAL

Ingredients:

• 1 cup salted butter, cold
• ½ cup cream cheese, cold
• 4 ½ cups icing sugar
• ½ teaspoon fine sea salt
• optional: additional chopped nuts for topping

Directions:

1. In a bowl or a stand mixer with the paddle attachment cream the cold butter and cream cheese on high speed until light and fluffy. This should take approximately 10 minutes.
2. Add in the icing sugar and salt and combine at low speed.
3. Turn the mixer up to high and allow to beat for 5 minutes. Scrape down the sides of the bowl when necessary.
4. Place the frosting into the fridge for 15-20 minutes to chill and firm up a bit before decorating the cupcakes.

Find Out More with MyMilitarySavings.com and Food & Drink!

Ingredients:

-3 cups of self-rising flour

-3 tablespoons of sugar

-1 12oz can of Pepsi

First, get a large bowl and put in your self-rising flour. To the flour add you sugar and mix.

Next, add you Pepsi.

Take a spoon and mix, making sure to incorporate all the flour. This will produce a sticky dough.

After thoroughly mixed add batter to a greased bread pan.

Place pan in the oven for 45-55minutes or until the center is done. Once done pull out of the oven and out of bread pan and enjoy.

I must say the bread passed the family test and I could taste a bit of the Pepsi flavor. I have some left so I think I may use it for french toast in the morning. I think the flavor would enhance my french toast. This bread can be used for sandwhiches or cut into pieces to eat with your favorite dip. My favorite thing about this recipe is its simplicity.

The holiday’s are my favorite time of year! I will be honest, I get excited about the food and the desserts. In my house, brownies are always a huge hit. So I always like to find new, unique recipes to keep the family happy.  I found this recipe at www.cocacolamilitary.com and not only does it include the amazing taste of Coca-Cola, but it has a hint of gingerbread spice that really kicks it up and will make it a holiday favorite in your house! I did add walnuts to mine but that’s because we are all about nut brownies over here.  Check out this simple Coca-Cola Brownies recipe (or try the tip of using boxed brownies if you are in a hurry). 

How To Make Coca-Cola Brownies

Ingredients

• 1 box of chocolate cake mix
• 1 Can Coca-Coke
• 1 small package of Instant sugar-free pudding mix
• 1 container of fat-free chilled whipped topping

Directions

Mix cake mix and Coca-Cola together. Bake in an oil-sprayed 9 x 13 pan. Cook at 350 degrees for approximately 45 minutes until slightly underdone. Cool.

Frosting: Put 1 small package of sugar-free, fat-free instant chocolate pudding mix into one 8-ounce container of fat-free chilled whipped topping. Mix well. Frost the cake and cut into squares. Enjoy!

Tip

In a hurry? Use a brownie baking mix and follow directions on the package. Replace water with Coca-Cola, and add gingerbread spice mix. 

Winner! These brownies were a hit! My son asked me to make them for Christmas Eve, so of course I will add these to the list. We love brownies, and this recipe of Coca-Cola mixed with gingerbread is really a great combination and works perfectly in this recipe. You have to try it!  

• If you don’t like frosting on your brownies, consider dusting them with powdered sugar!

This is also a perfect gift for the teachers in your lives. They work day in and day out with your children, helping nurture and grow their minds, so treat them today with this delicious recipe.

Santa Hat Cookie Ball Pops

What you need:

• 1 pkg. (8 oz.) brick cream cheese, softened
• 36 OREO Cookies, finely crushed
• 1 lb. red candy coating wafers
• 1 Tbsp. oil
• 1 cup ready-to-spread white frosting
• 1/4 cup white nonpareils

What to do:

• MIX  cream cheese and cookie crumbs until blended. Roll into 42 (1-inch) balls, then shape each ball into cone shape. Place on waxed paper-covered baking sheet. Refrigerate 20 min.
• MELT  candy coating wafers as directed on package; stir in oil. Dip 1 lollipop stick into candy coating, then insert into bottom of each cone.
• DIP  cookie pops, 1 at a time, into candy coating, turning to evenly coat cookie pop with candy coating; return to baking sheet.
• REFRIGERATE  1 hour or until firm.
• SPOON  frosting into pastry bag fitted with star tip; use to decorate cookie pops to resemble Santa hats as shown in photo. Sprinkle edges and tips of hats with nonpareils. Keep refrigerated.

Each Holiday season, my little family gathers with my parents, and along with my girls, my Mother and I make a Green Bean Casserole each year. Have you ever made a Green Bean Casserole with RITZ crackers as part of the ingredients?! It DELICIOUS! Another tradition…Gingerbread houses; they are a must in our household, decorating the house in our very own way!

OH, then there are cookies for Santa! Fresh homemade peanut butter cookies, snickerdoodles and a toothbrush for Santa! Yes, I said a toothbrush, my oldest daughter doesn’t want Santa getting cavities from all the sweet treats he will be eating! As you can see, each and every family holds their own traditions! Maybe you are looking for a NEW family tradition to bring in your household, below is yummy recipe from NABISCO!

Holiday Recipes: Peppermint Graham Breakaways

Ingredients:

• 12 HONEY MAID Honey Grahams
• 1/2 cup butter or margarine
• 3/4 cup packed brown sugar
• 1 cup semi-sweet chocolate chips
• 1/4 cup crushed candy canes (about 8 mini candy canes)

Instructions:

1. HEAT oven to 350°F.
2. ARRANGE grahams in single layer in 15x10x1-inch pan.
3. BRING butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.

BAKE 6 to 8 min. or until topping is lightly browned and bubbly. Top with chocolate chips; let stand 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with candy; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

Recipe Tips:

Size Wise
Enjoy an occasional holiday treat while keeping portion size in mind.

Substitute
Prepare using white chocolate chips. Or, substitute 6 oz. semi-sweet baking chocolate for the chocolate chips.

Substitute
Crush enough peppermint starlight candies to measure 1/4 cup. Use instead of the crushed candy canes.

I can honestly say that I have never been much of a baker. However, a co-worker’s birthday was coming up and she loves Chocolate Chip cookies. So I went online and found a recipe called Coca-Cola Chocolate Cookies from https://www.coca-colacompany.com/food/recipes and figured it would be the perfect time to practice my baking skills!

I want to say that I was surprised at how well my cookies came out, but I mean let’s be honest, cookies and Coca-Cola – they were bound to be delicious! The recipe was simple to follow and I actually made two batches, of course. My husband and kiddos would not be happy with me if I didn’t make them their own batch. For our cookies, though, I added pecans, just to kick it up a little bit more.

Coca-Cola Chocolate Chip Cookies

Ingredients

• 2 ¼ Cups all purpose flour
• ½ Teaspoon salt
• ½ Teaspoon baking soda
• ⅓ Cup dark brown sugar, packed
• 1 Cup granulated sugar
• ½ Cup butter
• 1 egg
• 1 Teaspoon vanilla extract
• 6 Tablespoons Coca-Cola
• 1 Cup semi-sweet chocolate chips

Directions

Preheat the oven to 350 degrees F. In a medium sized bowl, whisk together the flour, salt, and baking soda until combined, set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars at medium speed until smooth. Add the egg and vanilla extract and mix until incorporated. Add the Coca-Cola, 1 tablespoon at a time, until fully incorporated.

Then add the flour mixture and mix at low speed until a smooth dough forms. Stir in the chocolate chips until they’re evenly distributed throughout the dough. Use a tablespoon to scoop out the dough and place it on a baking sheet lined with parchment paper, spacing the cookies about 3 inches apart from each other.

Place the baking sheet in the oven and bake for 14-16 minutes or until the cookies are very lightly golden around the edges. Remove from the oven and allow to cool until they’re warm enough to handle, then remove them from the baking sheet and serve.

I made my cookies slightly larger then what the recipe called for and also made a few batches. They came out so good, and to top it off, my co-worker loved them! Of course, my husband and kids waited patiently for them to cool before they got ahold of them. Needless to say, I had a happy co-worker and a happy family! 

If you like these Coca-Cola Chocolate Chip Cookies, you might even like these Coca-Cola Brownies! For more recipes and deals, head over to www.cocacolamilitary.com for more coupons, recipes, and deals! 

]]> https://blog.mymilitarysavings.com/chocolate-caramel-poke-cake/ Fri, 27 Jul 2018 03:45:04 +0000 https://blog.mymilitarysavings.com/?p=27830

Happy Foodie Friday MMS Fans!

This Foodie Friday, I am coming ‘atcha with my husband’s all-time favorite cake! He just found out he picked up SSG, so I celebrated with his favorite dessert! This chocolate and caramel poke cake is super delicious, not too rich and has layers of yumminess! Combining two of our favorite go-to brands, Kraft and Betty Crocker, this cake is a crowd pleaser and insanely simple to make.

Grab your two essentials:

with a few more ingredients:

**items for the box cake (eggs and oil)

**12 ounce jar of caramel topping

**1 14ounce can of sweet condensed milk

**one package of Heath baking topping

THAT’S IT! That’s how easy of a cake this is, the ingredient list is small! OK, you ready? Prepare the Betty Crocker cake as directed on the package, and let cool for about 20-30 minutes. We choose a german chocolate cake, but you can use any flavor of chocolate cake. You want the cake to be completely cool so that the layers don’t just seep to the bottom but will be tasted throughout the cake. Once cooled, poke the cake! I use the end of a wooden spoon and make about 12-13 holes give or take, I eyeball it and distribute the holes throughout the cooled cake. Then layer it up! One layer of your sweet condensed milk, make sure it is getting in those poke holes. Then layer your caramel topping, again making sure they go in the holes. Now for the finishing touches, layer on your Kraft Cool Whip like you are icing a regular cake! Top it off with the delicious milk chocolate english toffee bits and you just elevated your regular cake to an EPIC cake!

Serve and Enjoy! Be sure to cover it in an airtight container IF there is some left over so the cake doesn’t harden and keeps its delicious flavor!

Stay tuned next Friday for another Fun Foodie Friday! Any specific recipe you want to try but haven’t, or maybe just want to see something specific like dinner or lunch idea….comment and let us know!

Check out the recipe

What You Need:

• 7 Fluid Ounces honey
• ½ Cup sugar
• ½ Cup butter
• 3 Tablespoons Coca-Cola
• 2 ½ Cups flour
• 8 Tablespoons heaped soft whole grain rolled oats
• 3 Teaspoons baking powder
• 2 Teaspoons cinnamon
• 3 Tablespoons cocoa

For the Icing:

• 1 ½ cups powdered sugar
• 1 teaspoons cinnamon
• 3 tablespoons Coca-Cola

Stir powdered sugar and cinnamon with Coca-Cola until smooth. Use a spoon to drizzle icing in a zigzag over the stars, then sprinkle with sugar pearls.

I added just a touch more cocoa than the recipe calls for because my family are a bunch of chocolate cookie lovers. These cookies were a hit and will for sure be making it to the our holiday gathering! I had to limit the kiddos, but I packed a couple in their snack bags for lunch. I also used a couple of different cookie cutters because the dough was so easy to work with and make cutouts from! I can’t wait to share these with the rest of my family!

Want more? Look for this amazing coupon in your local commissary today!

For more great recipes, products, and savings from Coca-Cola, visit http://cocacolamilitary.com.

Ingredients:

• 2 sticks of butter (1 cup), cold
• 2/3 cup sugar
• 2 1/4 cup flour
• 1/2 tsp almond extract
• Holiday sprinkles

Directions:

Step 1) Line a 9 x 13 inch baking pan with parchment paper, allowing an inch to overhang on every edge. Cut cold butter into small pieces and beat with the granulated sugar until whipped and creamy.

Step 2) Add the almond extract and slowly beat in the flour. Continue beating on low speed until flour is fully incorporated and soft dough forms. This may take a few minutes – be patient!

Step 3) Fold in about 3 Tbsp of sprinkles and then place dough into baking pan, patting down firmly. Top with additional sprinkles, if desired.

Step 4) Place pan in refrigerator to chill for 30 minutes. Meanwhile, preheat oven to 350 degrees F.

Step 5) After dough is chilled, remove from fridge and take dough out of pan by pulling on the edges of parchment paper. Set onto a cutting board and using a large knife, cut small squares into dough to form small, square cookies.

Step 6) Bake for 8-10 minutes on ungreased cookie sheet with 1/2 inch between each square of dough. They will spread a bit into small, perfect, bite-size cookies!