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10 Party Perfect Foods

10 Party Perfect Foods

  1. Greek Lamb and Feta Pinwheels
  2. Chicken Cordon Bleu Crescents
  3. Turkey Sliders
  4. Mini Ham, Bacon and Cheddar Cups
  5. Poppy Seed Pretzel Dogs
  6. Tomato and Feta Bruschetta 
  7. Cranberry Feta Pinwheels
  8. Spaghetti and Meatball Cupcakes
  9. Cheeseburger Sliders
  10. Mini Quiches

 

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25 Fun Mocktails for New Year’s Eve

Have the Fun of the Party without suffering the hangover!   These 25 mocktails are fun and perfect for kids and adults alike.  Pick a signature “drink” and let the party commence.

1. Cotton Candy Cocktail
2. Non-Alcoholic Cranberry Spritzer
3. Virgin Mango Margarita
4. Virgin Strawberry Daiquiri
5. Pineapple Mint Smoothie
6. Non-Alcoholic Apple Pie Punch
7. Virgin Bloody Mary
8. Red Robin Freckled Lemonade
9. Cranberry Kiss Mocktail
10. Mango Pineapple Mocktail
11. Cherry Mulled Mocktail
12. Kid Friendly Kool-Aid Slushie
13. Blueberry Mock-jito
14. Peach Mocktailrita Float
15. Captain America – Red, White, and Blue Drink
16. Cinderella Mocktail
17. Very Berry Mint Sparkling Mocktail
18. Easy Lemon Drop Mocktail
19. Shirley Temple
20. Green Gamora Mocktail
21. Apple Pomegranate Mocktail
22. Sunrise Sparkle Mocktail
23. Sea Breeze Mocktail
24. Teajito Mocktail
25. Margarita Mocktail

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8 Easy Bark Recipes to Make for the Holidays

  1. Peppermint Bark
  2. Peppermint Almond Bark
  3. Salted Caramel Pretzel Bark
  4. Crunchy Andes Bark
  5. Chocolate Graham Cracker Peppermint Bark
  6. Cookies n Cream Bark
  7. Nuts and Cookies Bark
  8. Peppermint Bark Pretzels

 

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Chocolate Bourbon Caramel Pecan Ritz Cookies

Any kind of boozy cookie is my kind of cookie!  Seriously, though, the bourbon in these in minimal and really gives the chocolate a nice depth of flavor that plays well against the sweet caramel and nutty pecans.  I would make a double or triple batch of these.  They are really good and once you eat one…well, you know the rest!  Enjoy these with a nice cup of coffee, bourbon optional in that!

Chocolate Bourbon Caramel Pecan Ritz Cookies

Yields: 1 dozen

INGREDIENTS
24 Nabisco Ritz crackers
12-15 caramels, unwrapped
1 Tablespoon whipping cream
11 oz bag semi-sweet chocolate chips
1-1/2 teaspoons bourbon (I like using a good bourbon.  Don’t cheap out on this.  Airport bottles are a good and cheap way to get good liquor without buying the whole big bottle.)
1/2 cup chopped pecans

DIRECTIONS
1.   Line a large baking sheet with wax or parchment paper.

2.   Lay 12 of the Ritz crackers on the lined pan, spaced apart by at least 2 inches.

3.   In a microwave safe bowl, add the caramels and whipping cream. Microwave for 20-30 seconds and stir. Continue to microwave and stir, in 15 second increments, until smooth and fluid, taking care to not overheat.

4.   Allow the caramel sauce to cool for 10 minutes.

5.   Place 1 Tablespoon of the caramel sauce on top of each cracker on the baking pan. Place the remaining crackers on top of the caramel (like a sandwich) and chill for 30 minutes. It’s fine if some of the caramel oozes out the sides.

6.   In a double boiler, melt the chocolate chips over low/medium heat, stirring occasionally and taking care not to overheat. Once melted and smooth, add the bourbon and stir well to incorporate and heat an additional 30 seconds. Remove from heat.

7.   Dip each chilled sandwich cookie into the melted chocolate. I transferred my chocolate to a warmed smaller bowl for easier handling. Coat each cookie completely and place back on the baking sheet.

8.   Sprinkle with pecans and chill for 15 minutes to allow the chocolate to harden.

9.   ENJOY!!

You can store these cookies in an airtight container for up to one week.  They will not last that long in my house!  These are good.

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Herb and Feta Cheese Roasted Greek Potatoes

Opa!  You will want to celebrate when you taste these delicious potatoes.  Warm and tender, golden brown potatoes roasted fresh from the oven then dressed with herbs and feta cheese.  THESE will put a smile on your face.

Herb and Feta Cheese Roasted Greek Potatoes

Ingredients

  • 5 russet potatoes
  • Feta cheese (To your personal taste.  I ended up using about 1/2 cup.)
  • Fresh chopped parsley (To your personal taste.  I used about 2 tablespoons.)
  • 1 tbsp each: Black Pepper, Oregano, Fresh Garlic
  • 1 tsp salt
  • 3 tbsp  Extra Virgin Olive Oil

Directions

  1. Preheat oven to 450 degrees F.
  2. Cut potatoes into wedges.
  3. Combine potatoes, spices, and olive oil in a bowl, toss and coat evenly.  Use a good quality olive oil like Kasandrinos.
  4. Spread potatoes evenly on baking sheet.  Bake at 450 degrees F for around 30-40 minutes or until golden brown and tender.
  5. Plate, and sprinkle with feta cheese plus fresh parsley.
  6. Serve immediately.

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Rum Ball Cookies – No Baking Required

  

If you are going to make cookies, boozy cookies are always fun!  Rum Balls are very easy to make, require NO BAKING and bonus — RUM!  Use a good quality light rum to make sure that the cookies have a good taste and that the cook stays happy.  These are alcoholic so best not to serve these to kids.

Servings: 2 dozen

INGREDIENTS
1 1/2 cups Nabisco Nilla wafers-crushed
1 cup powdered sugar plus 1/2 cup for rolling in
1 cup brown sugar
2 Tablespoons Hershey’s dark cocoa powder
1 cup finely chopped pecans
1/2 teaspoon salt
1/4 cup light corn syrup
3 Tablespoons honey
1/4 cup Bacardi (or good light) rum plus 2 Tablespoons

DIRECTIONS
1.   Line a baking sheet with wax or parchment paper and set aside.

2.   Add the Nilla wafers to a food processor and break the cookies down into small crumbs.

3.   Pour the wafer crumbs into a large mixing bowl.  Add the powdered sugar, brown sugar, cocoa powder, pecans and salt. Whisk to combine.

4.   Add the corn syrup, honey and one 1/4 cup of the rum. Mix until a crumbly, stiff batter forms. If your batter is a bit too dry, add additional rum. I added an additional 2 Tablespoons and that seemed to make the batter perfect. Cover and chill for one hour.

5.   Remove the chilled batter from the refrigerator. Roll into one inch balls and place on the lined baking sheet. Cover and chill for 10 minutes.

6.   Place 1/2 cup powdered sugar into a shallow bowl. Roll each chilled rum ball into the powdered sugar, covering each one completely.

7.   ENJOY!!  These do pack a punch with the alcohol so don’t let the little ones indulge.

*Store the rum balls in a single layer in an airtight container in the coldest part of your refrigerator for up to 2 weeks. The rum flavor intensifies with each passing day!!

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Santa Inspired Holiday Treats

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Ho Ho Ho!  Make the holidays festive with treats inspired by the man in the red suit — Santa Claus!

Santa Inspired Holiday Treats

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Eggnog Gooey Butter Cookies

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Eggnog is a traditional staple of the Holiday season.  Gooey Butter Cake is a St. Louis specialty and OH MY GOSH is it good!  Get the richness of the gooey butter cake made even richer with the eggnog flavor.  It doesn’t have any alcohol in it, but you will want a big glass of milk or a cup of coffee when you enjoy a few of these.  The recipe is super easy, and the dough can be made the day before and kept chilled till ready to bake.  Let the little ones help roll the balls.  Yummy and Fun!

Eggnog Gooey Butter Cookies

Yields: 1 1/2 dozen

Ingredients:
8 oz brick of cream cheese, softened at room temperature
1/2 cup butter (1 stick), softened at room temperature
1 large egg
1 teaspoon ground nutmeg
2 teaspoons rum extract
1 Pillsbury Golden Butter cake mix
2 teaspoons baking powder
1/2 cup powdered sugar

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Directions:
1.   Preheat oven to 350°. Line a large baking sheet with parchment paper and set aside.

2.   In a large mixing bowl, add the cream cheese and butter. Cream until smooth.

3.   Add the egg and nutmeg and mix well.

4.   Stir in the rum extract.

5.   Add the cake mix and baking powder and stir until all of the ingredients are well incorporated.

6.   Cover and chill for at least 30 minutes for easier handling.  TIMESAVER: You can make this dough the day before if you like!

7.   Once chilled, roll the cookie dough into 2 inch balls, and then roll them in powdered sugar. Place on the lined baking sheet, at least 2 inches apart.

8.   Bake at 350° for 10-12 minutes. Do not allow the cookies to brown. They should be soft and a bit gooey on top when you take them out of the oven.

9.   Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

10.  Sprinkle additional powdered sugar on the cookies, if desired.

11.   ENJOY!!

*Store in an airtight container for up to 2 weeks.

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Easy Slow Cooker Pot Pie

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Easy Slow Cooker Pot Pie

Nothing says comfort food like a delicious and warm pot pie.  Try this yummy-in-your-tummy version filled with fresh veggies, made easy in the slow cooker with biscuits on top.  For a non-vegetarian option, add in 1 to 2 cups of cut chicken, turkey, or browned hamburger. Perfect to use the leftover Thanksgiving turkey or leftovers from a roasted chicken.

Ingredients

2 Cans of Cream of Mushroom Soup

1/2 Cup Milk

1 cup each, diced: potatoes, carrots, broccoli, green beans, and whole kernel corn

Optional: 1 to 2 cups cut up chicken or turkey, or browned hamburger

1 can refrigerated biscuit dough

1 tsp garlic powder

1 tsp Italian seasoning

Salt and Pepper to taste

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Directions:

In a slow cooker, add the soup plus milk and seasonings, and stir to mix well.

Add the vegetables and meat (if using), and to make sure everything is well coated.

Cook on high in the slow cooker 2 hours, or low for 4-6.  Check the tenderness of the veggies for your preference and adjust the time accordingly.

Cover with biscuits, and cook an additional 30 minutes on high till biscuits rise.  If your slow cooker is oven proof, finishing in a 400 degree oven for 15 minutes or so instead will brown the biscuits nicely.

Serve, and enjoy.

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Mini Roasted Potatoes with Kale & Provolone

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Mini Roasted Potatoes with Kale & Provolone

Ingredients:
2 lbs of multi-colored mini potatoes
4 cups chopped kale
1 cup shredded provolone cheese
2 tbsps extra virgin olive oil divided
1 1/2 tbsps unsalted butter divided
sea salt taste
freshly ground black peppercorns to taste

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Directions:
Preheat oven to 350 degrees.
In a large stockpot add mini potatoes and fill the pot with enough water to just cover the potatoes.
Add a pinch or two of salt.
Cook the potatoes for 20 minutes on a high boil.
Drain the water from the potatoes using a colander and pat them dry with paper towel.
In a large non-stick skillet over med-high heat add a tablespoon of unsalted butter and a tablespoon of EVOO.
When the oil and butter are hot add the potatoes and sear them till they are browned.
Season with sea salt and freshly cracked black peppercorns.
Spoon the potatoes into a casserole dish.
Add a single tbsp of EVOO and 1/2 tbsp of unsalted butter to the skillet.  When the oil and butter are hot, add the chopped kale, constantly stirring for 3 to 4 minutes until they are bright green and tender.  Remove from heat.
Add salt and pepper to taste.

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Spoon the kale into the casserole dish with the potatoes.
Use a fork to toss the kale gently until it is evenly distributed with the potatoes.
Use a box shredder and shave fresh provolone over the potatoes and kale.
Place the casserole dish into a preheated oven for five minutes until cheese is melted.
Remove from the oven.
Serve immediately.

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Perfect Fall Cocktail – The Hard Cran-Orange

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The Hard Cran-Orange

Ingredients:

  • 1-1/2 oz. Hennessy 1738
  • 1/2 oz. Grand Marnier Orange Liqueur
  • 1/2 oz. Fresh Lemon Juice
  • 3/4 oz. Bourbon Maple Syrup
  • 2 Dashes Angostura Orange Bitters
  • 3 oz. K. W. Knudsen Cranberry Nectar
  • Ice
  • Garnish with orange slices and whole cranberries
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Directions:
  1. In a cocktail shaker add Hennessy 1738, orange liqueur, fresh lemon juice, two (2) dashes orange bitters, bourbon maple syrup, cranberry nectar, and ice.
  2. Secure the lid on the cocktail shaker and shake vigorously for 30 seconds.
  3. Strain into a standard whiskey glass filled with ice.
  4. Garnish with orange slices and whole cranberries.
  5. Serve.
 
Drink responsibly, and never drink and drive
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27 Delicious Fall and Winter Pie Recipes

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27 Fall and Winter Pie Recipes

  1. Blommi – Pumpkin Ricotta Cheesecake Pie
  2. Captain Fussy Buckets – Pecan Pie with No Butter or Corn Syrup
  3. Life Love Liz – Frozen Peppermint Pie
  4. Slap Dash Mom – Apple Pie Monkey Bread
  5. Flour on My Face – Easy Inside Out Apple Pie a la Mode
  6. Gretas Day – Sweet Potato Pie With Whiskey and Marshmallows
  7. Slap Dash Mom – German Chocolate Pecan Pie
  8. My Cooking Hut – Mince Pies
  9. The Brewer and the Baker – Homemade Mincemeat Pie (using your crockpot)
  10. Cincy Shopper – No Bake 2 Layer Pumpkin Pie
  11. Parsley Sage Sweet – Cheesecake Pumpkin Pecan Pie
  12. Inside Bru Crew Life – Cookies and Cream Chocolate Pie
  13. Crazy for Crust – No Bake Peanut Butter Chocolate Cream Pie
  14. Spend with Pennies – Pecan Pumpkin Pie
  15. South Your Mouth – Sour Cream Raisin Pie
  16. Stephie Cooks – Pecan Raisin Pie
  17. Art and the Kitchen – No Bake Triple Layer Pumpkin Pie
  18. Kitchen Meets Girl – Marshmallow Pumpkin Pie
  19. The Gunny Sack – Pumpkin Silk Pie
  20. Zoe Bakes – Caramel Apple Pumpkin Pie
  21. This Gal Cooks – Cookies and Cream Chocolate Pudding Pie
  22. Saving Dessert – Raisin Maple Crunch Pie
  23. The 2 Seasons – White Potato Pie
  24. Nosh and Nourish – Sweet Potato Pie with a Maple Quinoa Crust
  25. Wine and Glue – Sweet Potato Chess Pie
  26. B Sugar Mama – Sweet Potato Pecan Pie
  27. The Endless Meal – Vegan Purple Sweet Potato Pie
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YUM! Loaded Mac and Cheese Bacon Cups Recipe

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Loaded mac and cheese bacon cups are about to become your go-to appetizer recipe this holiday season.  Or anytime really.  Once your guests eat these, they will be requested often.

Appetizers are the best thing from a party. Sure, drinks can be fun and the chat is great but the food oh my gosh the food is the best! Because let’s be honest in what other moment would you eat bite-sized versions of comfort food you know and love? And in what other moment would it be appropriate than an adult is noshing on mac and cheese like if there was no tomorrow?

So as a proud appetizer aficionado I’m always looking for recipes that are party ready, which basically means that they need to be incredibly delicious while also being easy and simple (and bonus points if they are quick as well!).

My latest obsession (and one that has been for the past couple of years), are these loaded mac and cheese bacon cups. Friends, there’s nothing better than loaded mac and cheese bacon cups, nothing.

Best of all? You don’t need to be a pro in the kitchen to be able to make them. They are really easy + you’ll only use things that are probably already sitting in your pantry/fridge or that you already buy in a regular basis.

We are using bacon, macaroni, butter, milk, chives and cheddar cheese all combined together into a bite size cup of heaven. Yes, it’s that good. No, I’m not exaggerating even a bit.  Say it with me.  Bacon.  Macaroni and Cheese.

For me, the secret is in wrapping the mac and cheese tightly with bacon, waiting for the oven to make it a masterpiece,  and then just topping everything with more bacon and some extra chives. The result is this creamy, melty, crunchy, and oh-so-flavorful cup of macaroni and cheese held together with bacon. My only advice? When in doubt just add more bacon on top.  And make extra, you are gonna want them.

Loaded Mac and Cheese Bacon Cups

Perfect for an appetizer or starter.

Ingredients

8 Bacon strips

2 Cups macaroni

1 Cup cheddar cheese

3 Tbsps butter

⅓ Cup milk

1 Tbsp chopped chives

Salt and pepper to taste

Directions

Preheat oven to 370 Degrees F.

In a skillet over medium-high heat cook 2 of the bacon strips until crispy. Cut into small pieces.

In a pot, bring to boil salted water and cook the macaroni as package indicates, till pasta is al dente

Remove the heat and drain the water.

In a saucepan over medium heat melt the butter and mix with the milk.

Add the cooked pasta and stir for 3 minutes.

Grease a muffin pan, and line with the remaining bacon strips.  Fill halfway with the pasta mix, and top with the cheddar cheese.

Transfer to the oven and bake for 20 minutes.

Remove from the oven, top with the chive and the chopped bacon.

Serve and enjoy.  Yield: 6 nice sized appetizers

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Drool Over These 20 Bacon Dishes!

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You had me at Bacon!  Check out these 20 mouthwatering, to-die-for, bacon recipes that will make you happy.  Can’t you smell that bacon cooking??

1. Chicken wrapped with bacon and Alfredo potatoes from A Worthey Read
2. Bacon Wrapped Steak Skewers from Family Food And Travel
3. Bacon Wrapped Chicken Bites with Mango Chutney from Simply Stacie
4. BBQ Bacon Chicken Skewers and Dipping Sauce from Just Us Four
5. Bacon Cheeseburger Meatloaf from The Kitchen Wife
6. Chicken, Bacon and Green Bean Skillet from The Classy Chapter
7. Stuffed bacon cheeseburger sliders from Flour On My Face
8. Bacon cheddar loaf from The It Mom
9. Spicy ranch bacon mac and cheese from The Rebel Chick
10. Chicken and Bacon Rice Bowl from Southern In Law
11. Toasted Corn Salad With Bacon from Teaspoon Of Goodness
12. Chicken Bacon Ranch Pasta Casserole from Midget Momma
13. Chicken, Bacon and Ranch Quesadilla from The Adventures Of J-Man And Miller Bug
14. King’s Hawaiian Bacon Wrapped Pork Sliders from Mama’s Mission
15. Western bacon cheeseburger with honey bbq mayo from Mama Of 3 Munchkins
16. Corn fritters with spinach and bacon salad from Sweet Little Kitchen
17. Slow-cooker cheesy bacon strata from Living Sweet Moments
18. Bacon, Tomato and Onion Bulgur from Mom Foodie
19. Bacon Wrapped Shrimp With Garlic Oil from Slick Housewives
20. Bacon Wrapped Stuffed Chicken from My Organized Chaos

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24 Delicious Chili Recipes to Fill You Up

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There is nothing more satisfying than a bowl of chili.  These are all easy to make and feed a crowd or a just a few (freeze those leftovers).  These chili recipes are sure to inspire you to add some new eats to your Fall and Winter lineup!  Happy noshing!

  1. Divine Lifestyle – Most Amazing Chili Recipe
  2. Frugal Mom Eh – Sweet Potato Chili
  3. Miami Mommy Savings – Easy Turkey Chili
  4. Blommi – Vegetarian Chili
  5. Simply Stacie – Presidential Chili
  6. Simply Stacie – Pumpkin Chili
  7. Life Love Liz – Easy Pork Chili
  8. The Nerd’s Wife – Black Eyed Pea Chili
  9. Just Us Four Blog – Slow Cooker Beef Bacon Chili
  10. More With Less Today – Roasted Cauliflower Black Bean Chicken Chili
  11. Sweet Little Kitchen – Spicy Black Bean Lentil Chili
  12. Drop the Sugar – Southwestern Low Carb Turkey Chili
  13. My Plant Based Family – Very Vegan Chili
  14. Pinch of Yum – 30 Minute Spicy Ancho Turkey Chili
  15. A Calculated Whisk – Bacon Sweet Potato Chili
  16. How to Have it All – Slow Cooker Pizza Chili
  17. Floating Kitchen – White Bean Chili with chicken and Sweet Potato
  18. Carl’s Bad Cravings – Mango Black Bean Chipotle Coke Chili
  19. Yammie’s Noshery – White Chicken Chili
  20. Oh Sweet Basil – Dr. Pepper and Chocolate Chili
  21. Self Proclaimed Foodie – Game Day Beer Chili
  22. Fav Fmily Recipes – Chili Verde
  23. Fantastical Sharing – Jalapeno Popper Turkey Chili
  24. The Yummy Life – Steak Chili
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Make Fresh Milled Flour! Pumpkin Spice Muffins and Bread Recipe #Mockmill #Baking #Fresh

Couponista Queen was compensated for this post.  All opinions and content are Couponista Queen’s own.

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Check out the exclusive SALE on Mockmill Starter Kits!

Mockmill is offering 3 special Milling Starter Kits just for you, including a gluten free option with Maize, Buckwheat and Tefft!  The cost is only $179 which includes shipping!   The Mockmill alone sells for $229, and these kits include the Mockmill PLUS a variety of grains ready to use PLUS the essential book, Flour Power!  ORDER NOW Use coupon code couponistaqueen to get the $80 discount.

A KitchenAid mixer was used with my Mockmill, but it will fit most stand mixers that take attachments, including Kenmore and Elextrolux. 

When I was a kid my mom went with the lady across the street to a COOP that had a mill, and they ground their own flour.  It was the early 1970s and all kinds of stuff like this was happening, some fortunate (fresh bread, music) and some not so fortunate (macrame, velour).  Her flirtation with fresh milled flour ended when the neighbor moved, but I never forgot the light-as-air bread and cakes and the heavenly taste.  Ahhhhhhhh!  I have baked plenty of stuff from scratch through the years, always relying on the standard flours that are sold at the grocery store.  While they produce perfectly adequate results, I always wonder about how healthy that flour really is, especially in light of the recent E-Coli flour recalls.  Plus I would love to be able to try milling different things like beans, corn, etc. and incorporate some healthier options into our diet.  Enter the Mockmill.  I am NO pioneer woman who is going to be grinding stones together or sweating to grind anything let me tell you.  BUT I was reassured that in fact while this mill was not itself electric, it attached to my Kitchen Aid mixer which IS electric.  So I decided to venture into the realm of fresh milling.  I got the Mockmill and a great book Flour Power.  I am thankful for that book as I am clueless when it comes to the subject and this book was easy to understand and full of great information. I felt flour empowered! The mill itself is easy to attach to my KitchenAid.  It literally took me 30 seconds.  It is sleek and well constructed, and it perfectly marries with my mixer.

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Enough admiration, it was time to grind some stuff!  I started with a cup of plain white rice in order to clean the stones.  On the first use, some flaking of the stones occurs and I wanted to use something cheap that I could throw away, plus I wanted to experiment with the grinding adjustment.  After dumping that initial grind out, I was ready to mill some grain!  I decided for my first time out that I would not get TOO crazy, so I went with some Hard Red Wheat, which is great for overall use.  We love the taste and texture of whole wheat and don’t have any gluten issues in our home.  The beauty of this Mockmill is that you can grind just about ANY non oily grain.

Here’s the actual grinding in action.  I set my mixer on the recommended speed of 9 or 10 (I went with 10) and I poured the grains in the self feeding hopper.  It took a few minutes to grind the amount of flour I needed, but I went ahead and did a full pound to see how long it took and how the mixer handled the load.  I did a pretty fine grind as I wanted texture BUT fine flour to make muffins with.  It took a total of around 5 minutes to grind the full pound.  The mixer did not labor at all, and was NOT over hot at the end.  I have done worse beating heavy dough many times.
I ended up with perfect flour!  I did include gram measurements for the flour in the recipe since fresh ground flour contains more air than store bought and the measurements can be off. (Because it has not settled yet).
Here’s the recipe — and it turned out GREAT!  Definitely a keeper!  Moist and light, not heavy at all with perfect pumpkin flavor and just enough sweetness.
Pumpkin Spice Bread and Muffins Recipe with Fresh Milled Whole Wheat Flour
Ingredients
4 eggs
1-2/3 Cup Sugar
1 Cup Oil (I used canola.  Alternatively use another oil or substitute a cup of applesauce in place of oil.)
1 15-oz can of pumpkin
315 Grams of fresh milled whole wheat flour (This measured to approx. 2 level unpacked cups if you use store bought or if you don’t have a weight measure like this one.)
2 Tsp baking powder
1 Tsp baking soda
2 Tsp cinnamon
1/2 Tsp ginger
1/4 Tsp ground cloves
(If prefer, you can use 1 tsp cinnamon and 1 tsp pumpkin pie spice in place of the ginger and cloves)
Cinnamon and sugar mixed for topping, 1 tbsp sugar to 1/4 tsp cinnamon mixed together
Optional: 1 Cup chopped nuts, craisins, or raisins
Directions
Preheat oven to 350° F.  Line muffin tins with cupcake papers or spray the pans you will be using with cooking spray.  The baking spray works best as it contains flour.
Cream the eggs and sugar together till light.  Add the oil (or applesauce) and the pumpkin and mix together well.
Combine all dry ingredients together, then gently blend into the wet mix. Do NOT over beat the mixture as it will make the dough tough.  You just want to mix till combined (see image of mixed batter).  Fold in nuts, craisins, or raisins.
Allow batter to rest 2 or 3 minutes before filling pans.  I use an ice cream scoop to make it uniform and easy.  Fill mini and large muffins to 3/4 full.  For loaves, divide batter evenly between pans.  Top with cinnamon sugar mixture.
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Bake in 350° preheated oven till done.  Start checking if done 5 minutes before these times as ovens will vary.
Mini muffins approx 20-25 minutes.  Regular muffins 30-35 minutes.  Tops will spring back when touched when they are done.
Mini loaves 40-50 minutes.  Large loaves 60-70 minutes.  To check if done, insert a toothpick in center, if clean, they are done.
Cool all in pans for a few minutes before transferring to a wire rack to completely cool.  Store covered 2-3 days.  Freeze to enjoy later!
Approximate Yield: 36 mini muffins, 18-24 regular muffins, 2 large loaves, 8 mini loaves.  I like to divide it and make some mini muffins, regular muffins, and mini loaves at the same time.  They can all bake together, just watch the times so you don’t over bake, and you may want to rotate half way through to even the baking.
pumpkin_spice_muffins_bread
I have to say, the Mockmill was a pleasure to use and easy.  I LOVE the idea of knowing exactly where my grains come from, and I am looking to local sources.  I can adjust the amount and the fineness of the grind with the turn of a dial, which is nice for milling all kinds of things.  I want to try corn next!  Then buckwheat!  Check out the Mockmill — Through 8/31/16 it is a great value for just $179.00 (with my coupon code couponistaqueen ) Shipping included in price!

 

Couponista Queen was compensated for this post.  All opinions and content are Couponista Queen’s own.