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WIN Matching Aprons or a Flirty Cupcake T!

Sweet Mercy! wants to give gifts for Christmas, but we can't give them to everyone, so here's the deal ... Earn entries via this rafflecopter giveaway and you could get matching mother & daughter aprons or a flirty cupcake T, just in time for Christmas! 

You have a chance to win up to 20 entries, so what are you waiting for? 

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Easy links to the Sweet Mercy Top 5 Cookbooks for extra entries via the giveaway link above.

Breakfast Cookie Link

Chocolate Chip Cookie Link

Granola Bar Recipes Link

Please note, that when leaving reviews on the cookbooks, they should be honest, real reviews.

Pumpkin Chocolate Chip Muffins

1 15oz can pumpkin puree
2 tsp pumpkin pie spice
1 cup dark brown sugar
1/2 cup oil
2 large eggs
1 cup white flour
1 cup wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips

Heat oven to 425. Line cupcake pans with paper liners.

Combine pumpkin, spice, sugar, oil and eggs. Mix until well blended. Scrape sides of bowl and mix again.

Whisk flours, baking powder, baking soda and salt together. Add to wet mixture and combine. Scrape sides of the bowl and mix again. Add chocolate chips and mix one last time.

Scoop into paper liners until about 3/4 full. I use a large scooper, size 16.

Bake for 13-15 minutes or until set.

Brownie Batter Pancakes

Brownie Batter Pancakes

1 cup whole wheat flour

1 tsp baking powder

1/4 cup European-style baking cocoa

1/4 cup sugar

1/4 tsp salt

1/4 cup oil or applesauce

2 tsp vanilla extract

3/4 cup Silk vanilla almond milk

1/2 cup water

Whisk all dry ingredients together in a bowl. Combine wet ingredients in a separate bowl. Add dry to the wet ingredients and combine until smooth. 

Pour onto hot griddle (gently sprayed with oil) and cook until top dulls. Flip and cook on the opposite side until done.

Serve with powdered sugar, chocolate powdered sugar, or chocolate syrup. Delicious with sliced strawberries and a dallop of whipped cream!

Chocolate Powdered Sugar: 1 cup powdered sugar + 1 Tbsp European-style baking cocoa blended together.

Gluten-Free Chocolate Breakfast Muffins

Gluten-Free Double Chocolate Breakfast Muffins

2 cups oat flour

3 eggs

1/2 cup baking cocoa*

1/2 cup applesauce

1 tsp vanilla

1/2 cup plain Greek yogurt

1/2 tsp cream of tartar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1 cup hot water

1/2 cup chocolate chips

Cream all liquids. In a separate bowl except for water, whisk together all dry ingredients except for chocolate chips. Combine and both with hot water and blend together until smooth. Add half of the chocolate chips.

This batter will be very runny but that's how it's supposed to be. Line or spray 12 jumbo muffin tin cups and fill evenly with the batter.

Bake at 350 degrees for 17 minutes. Carefully open oven door and pull out the rack. Sprinkle remaining chocolate chips on top of the muffins and bake another 5 minutes or until firm and a toothpick comes out with only a few moist crumbs attached. So yummy! 

Make the night before for an indulgent breakfast ...

*1/2 cup based on European-style baking cocoa. Regular baking cocoa may not produce a dark enough chocolate. If needed, increase baking cocoa to 3/4 cup.