Thought I’d share some St. Patrick’s Day cupcakes with you all! I do believe the the rainbow with the pot o’ gold Rolos is my favorite–so cute. Which one do you love??
I am proud to say that my husband is now a chocolate and mint convert–all because of these brownies. He said he wasn’t going to try them but then he saw them…and then he tasted them…and then he couldn’t keep his hands out of them. Hah! And I have to admit, they are GOOD. I mean, I love anything mint and chocolate but these are one of the best renditions of that combo I’ve ever had…if I do say so myself. The mint flavor from the Thin Mint cookies and Andes mints is not overwhelming and somewhat subtle and then the Bailey’s buttercream…oh my word, don’t even get me started. It took so much restraint to keep from eating this frosting by the spoonful.
Now when I say Bailey’s, let me clarify. When I went to purchase my bottle of Bailey’s I could not believe that is was nearly $20!!! And all I needed was two-thirds of a cup!! Ummmmmm, no, not happening. So I thought hey, what about Irish cream flavored coffee creamer? Yes! Perfect. Well, much to my surprise and delight I discovered that Bailey’s had their own brand of coffee creamer–for two bucks! Score! I knew I had some whiskey at home that I could throw in and I’d be good to go.
Perfect for St. Patty’s day! You’ll love them–promise.
- 2 c. All-Purpose Flour
- 1 c. Unsweetened Cocoa Powder
- ½ t. Baking Soda
- ½ t. Salt
- ⅔ c. Bittersweet Chocolate Chips
- ½ c. (1 stick) Unsalted Butter
- 1 T. Instant Coffee Granules
- 4 Eggs
- 2 c. Granulated Sugar
- ⅔ c. Bailey's Irish Cream Creamer
- 1 T. Whiskey
- 1 T. Pure Vanilla
- 1 Box Thin Mint Cookies (3 c. crushed cookies)
- 1, 8.5 oz. Bag Andes Mints
- 1 c. (2 sticks) Unsalted Butter
- 4 c. Powdered Sugar
- 5 T. Bailey's Irish Cream Creamer
- 2 t. Pure Vanilla
- 1 T. Whiskey
- Preheat the oven to 350 degrees. Grease a 9x13 pan.
- In a large bowl whisk together the flour, cocoa, baking powder, and salt until combined. Set aside.
- Place chocolate, butter and instant coffee granules into a medium size bowl and melt in mircowave at 20 second intervals, stirring between each, until completely smooth. Set aside to cool a bit.
- Once the chocolate mixture is warm (NOT hot) add eggs, one at a time, whisking to incorporate. Add sugar, vanilla, Bailey's creamer and whiskey and whisk until combined.
- Add the chocolate mixture to the flour mixture, folding with a spatula until just combined. Fold in the crushed Thin Mint cookies.
- Pour the batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. While the brownies are baking, chop up ⅔ (about 30 squares) of the Andes mint squares. As soon as the brownies come out of the oven, sprinkle with the chopped Andes. Put back in oven for about 25-30 seconds, remove and spread melted Andes over the brownies. Let the brownies cool completely and frost.
- In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Beat in two cups of the powdered sugar, one cup at a time, on low, beating thoroughly after each addition. Add 3 tablespoons of the Bailey's Irish Cream creamer and beat thoroughly. Beat in the remaining powdered sugar, one cup at a time, on low until thoroughly combined. Add vanilla, whiskey and remaining 2 tablespoons Bailey's creamer until completely incorporated. Chop remaining Andes mints, frost brownies and sprinkle with chopped mints.
Ladies and gentleman, I may have discovered my most absolutely, favorite, healthy dessert recipe to date! To say these “rice krispie” bars are good is an understatement…they are amazing. Quite truthfully, if given the choice between these bars and oh say a cupcake, I’d choose the bars! Yes, that’s how good they are!
I found this recipe over at ohsheglows.com and just the words “no-bake” and “almond butter” drew me in immediately. I think one thing that made a difference for my bars was the particular kind of brown rice cereal that I bought at our local health food store. It’s made by Enjoy Life Foods and it was so crunchy and delicious in these. I was a little skeptical about the bars holding together without any marshmallow like a typical rice krispie treat but the almond butter and honey works perfectly as a binder. I did leave them in the fridge, just to be on the safe side and I actually liked them cold the best.
Do yourself a favor and try these immediately!
- ½ c. Almond Butter (or any all-natural nut butter you prefer)
- ½ c. Honey
- 1 T. Pure Vanilla Extract
- 1 T. Unsalted Butter
- ½ t. Fine Sea Salt
- 3.5 c. Brown Rice Crisp Cereal
- ⅛-1/4 c. Dark or Bittersweet Chocolate Chips, melted (for drizzle)
- Prepare an 8x8 baking dish by spraying it with cooking spray.
- In a large pot over low-medium heat, add the honey, butter, almond butter and salt. Stir well until combined and heated through. Remove from heat and stir in vanilla extract. Stir in the brown rice crisp cereal until thoroughly coated.
- Scoop into pan and spread evenly. Place in freezer to set for about 15 minutes.
- Remove pan from freezer and drizzle with the melted chocolate. Place in freezer to harden the chocolate, about 5 minutes. Slice into squares and serve or store in fridge until ready to serve.
I have very fond memories of St. Patrick’s Day as a child. Especially if the day happened to fall on a schoolday. We didn’t get just any old lunch for that day…no, we got a lunch filled with GREEN. Yes, everything was covered in mold!!!! Ok, not really, that’s actually not true. My mom never fed us mold. Not knowingly at least. Anyway…I distinctly remember cottage cheese tinted with green food dye and shamrock sugar cookies with green frosting. So healthy, right? Oh who cares, we loved it and looked forward to it every year!
So, in honor of that fun tradition we had as kids, I found some green desserts for St. Patrick’s Day! Typically, when you think green and dessert, the first thing that comes to mind is mint. And I LOVE mint and chocolate combinations. But I’m sure not everyone is as fond of the flavor as I am so I found a couple more green ideas–pistachio and green tea! Green tea (or matcha) sounds a little strange but it is actually DELICIOUS in desserts. And these flavors lend themselves to the possibility of a bit more, shall we say, natural, green color.
Check ’em out!
I struggle with some recipes…in particular, bread puddings and crockpot cakes. Why?? Because they are so darn hard to photograph! It’s a crying shame that a couple of the most delicious types of desserts (especially bread pudding) just look plain ugly in photos. Delicious? Yes. Photogenic?? No. So hopefully I can convince you to make this crockpot cake based on my simple review of this recipe!
To say this cake is AWESOME is an understatement…it’s actually FREAKIN AWESOME. I was making a dessert for a family get-together and was a little stumped because I knew everyone wanted something majorly chocolate but I didn’t want to just do a chocolate layer cake or cupcakes. And then out of nowhere I remembered this Rocky Road Crockpot cake that one of my former co-worker’s had brought to work for a party and how absolutely, incredibly amazing it was. So I thought why not swap out the nuts for cookies and voila! Cookie Monster Crockpot Cake! If you like chocolate, cake, gooey marshmallows, chocolate chip cookies and Oreos, you may like and possibly even love this dessert. Oh and do I even have to mention the vanilla ice cream?? That’s kind of a no-brainer.
Adapted from Southern Living Rocky Road Chocolate Cake
- 1 (18.25 oz) Devil's Food Cake Mix
- 1 (3.4 oz) Package Chocolate Instant Pudding Mix
- 3 Large Eggs, lightly beaten
- 1 c. Sour Cream
- ⅓ c. Butter, melted
- 1 T. Pure Vanilla Extract
- 3¼ c. Milk, divided
- 1 (3.4 oz) Package Chocolate Cook-and-Serve Pudding Mix
- 2 c. Oreo Cookie Pieces
- 2 c. Chocolate Chip Cookie Pieces (I used Keebler Elf Soft and Chewy)
- 1 c. Bittersweet or Semi-Sweet Chocolate Chips
- 2 c. Miniature Marshmallows
- Vanilla Ice Cream (optional)
- Lightly grease a 4-qt slow cooker or spray with cooking spray.
- In the bowl of an electric mixer, beat cake mix, next 5 ingredients and 1¼ c. milk at medium speed for 2 minutes, stopping to scrape down the sides of the bowl as needed. Pour batter into slow cooker.
- Cook remaining 2 cups milk in a small saucepan over medium heat, stirring often, 5-8 minutes or until bubbles appear (do not boil); remove from heat.
- Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Place a towel over the slow cooker and place lid on top (this prevents condensation from dripping into the cake). Cook on LOW for 3½ hours. Meanwhile, mix chocolate chip cookies, Oreos, mini marshmallows and chocolate chips together in a large bowl.
- Turn off slow cooker or onto low if yours has that setting. Sprinkle with the cookie, marshmallow and chocolate chip mixture and let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes and serve with ice cream, if desired.
I’ve been meaning to incorporate some fun dessert prints into my kitchen decor for quite awhile now. So, I finally got online the other night to do some research. Here are some of my favorites from Etsy.
(Click on each photo to see the seller’s info.)
I bet you thought I had forgot about my New Year’s resolution to make one International dessert a month but guess what?? I did not forget! As a matter of fact I made Brazo de Mercedes in January but things, shall we say, didn’t work out quite as I had planned. So we’ll come back to that another day. I’m still a little emotional about it.
I decided on Italian for February because, quite frankly, I REALLY wanted to make Amaretti cookies. The first time I had ever had them was when Jeremy and I visited Missouri Baking Company in St. Louis and I fell in love with the morsels of chewy almond goodness. I seriously think I have some kind of problem when it comes to almond-flavored things…meaning I have NO CONTROL over my hand and mouth. As I made the almond paste for this, my food processor had hardly had the chance to cool off before I starting shoving bites of the sweet almond mixture in my mouth. It was like an almond paste induced feeding frenzy. And then I remembered, “Wait! This has to go in a recipe!!”. Oh…yeah…the cookies. Almost forgot about them. Ahem.
I managed to gather myself and actually make the cookies. Go me. I wasn’t sure what recipe to use but I settled on this one from Smitten Kitchen. Her recipes always look so amazing and this is the first one I’ve actually made (I think). They turned out amazing…little crisp around the edges, majorly chewy and completely delicious. I did discover that the longer they sat, the softer they became which is usually totally opposite of how it is with baked goods of any kind. I made them on a Friday evening and by Monday they were still delicious. After Monday….well, I don’t know, because we ate them all!!
If you’re an almond lover such as myself, you MUST try these cookies immediately.
- 1, 7 oz. (3/4 c.) Tube Pure Almond Paste (Found in the baking aisle or you can make your own..which is what I did. See recipe below.)
- 1 c. Granulated Sugar
- Pinch of Salt
- 2 Large Egg Whites, at room temperature for at least 30 minutes
- ¼ c. Granulated Sugar
- 6 T. Powdered Sugar
- ¾ c. Almonds (original recipe calls for blanched but I just use raw, whole almonds)
- 2 T. Light Corn Syrup
- 1¼ t. Pure Almond Extract
- Process almonds, powder sugar and granulated sugar in a food processor until the nuts are very finely ground. Add corn syrup and almond extract and process until the mixture is thoroughly blended and moist enough to hold together when pressed in your hand. Form into a ball and wrap in plastic wrap and an air-tight container until ready to use.
- Preheat the oven to 300 degrees and line two large baking sheets with parchment paper.
- Pulse the almond paste, sugar and salt in a food processor until broken up, then add egg white and puree until smooth. Using a 2 t. measuring spoon, drop batter onto pans, about 2 inches apart. They will spread quite a bit so make sure there is plenty of room between the cookies. I got 8 on the pan.
- Bake in the very center of the oven for 8 minutes, rotate pan and then bake for another 7 minutes. Let cool completely before removing from parchment paper. Store in an air-tight container.
Have you ever wanted a nice warm bowl of oatmeal in the morning but just didn’t have the time to actually make AND eat it?? Yeah, been there. Our mornings are fairly rushed around here and we hardly ever have a sit down breakfast, except for the occasional big splurge breakfast on a lazy Saturday morning. And those are few and far between. What a shame.
So, if you’re like us and just want something to grab on your way to work, these baked oatmeal bars are what you need! It’s all of the ingredients in a hearty, filling bowl of oatmeal put them into one neat little bar. Besides heart-healthy oats, they’re sweetened with honey and have wheat germ and wheat bran for added fiber and protein. They’d even be great for an afternoon snack when vending machines are practically screaming your name. Delicious, nutritious, yummy and most importantly, travel-ready!
- 3½ c. Thick Rolled Oats
- ¼ c. Wheat Germ
- ¼ c. Wheat Bran
- 2 t. Ground Cinnamon
- ¼ t. Nutmeg
- ¼ t. Cloves
- 2 t. Baking Powder
- 1 t. Sea Salt
- 2 Large Eggs, lightly beaten
- ½ c. Honey
- 1 T. Pure Vanilla Extract
- ¾ c. Unsweetened Applesauce
- 2 T. Safflower Oil
- 1 c. Skim Milk
- ¾ c. Chopped, Dried Apples (or raisins, cherries, etc)
- ⅓ c. Chopped, Toasted Pecans
- Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
- In a large bowl whisk together the oats, wheat germ, wheat bran, cinnamon, nutmeg, cloves, baking powder and salt. In a medium bowl stir together the eggs, honey, vanilla, applesauce, oil and milk. Add wet mixture to the dry ingredients and mix thoroughly. Add chopped apples and pecans.
- Bake for 30 minutes.
A few weeks ago I had the privilege of helping my friend Robyn, of Red’s Cupcakes, hand out her amazing Chocolate Espresso cupcakes to hundreds of chocolate loving people at the Art and Romance of Chocolate event in downtown Springfield, MO. The event proceeds went to the Friends of the Springfield Art Museum and there were judging in certain categories. You can see the list of participants and who won what, here.
It was a fun event for a great cause and I was honored to be part of it. I did manage to make it around to all the vendors before the event started and snap some pictures with my phone (sorry for the poor pic quality!) of their amazing creations. I couldn’t even begin to tell you what everything was (except Red’s Cupcakes–first photo!) so just enjoy the pictures and give it your best guess! 😉
Another awesome video by Claire Thomas. If this doesn’t get you drooling, I’m honestly not sure what will..
My resolution to bake classic cakes has so far been a success, starting with this Coconut Cake and now the Hummingbird Cake. If you’ve never heard of the Hummingbird Cake before, it goes all the way back to, well, it’s hard to tell where or when exactly it came on the scene. The first published recipe for the cake showed up in the February 1978 issue of Southern Living magazine and was submitted by a woman named Mrs. L.H. Wiggins but it’s roots trace from the deep south aaaaaallll the way to Jamaica! How crazy is that? You can read more of the history and details here.
I used a recipe from myrecipes.com that was a little of a modernized version of the cake with the addition of white chocolate to the cake and the frosting and a touch of almond extract. I was tempted at first to leave the white chocolate out of the cake but I’m so glad I didn’t–I LOVED getting little bits of white chocolate in every other bite. This cake is very, VERY dense, almost like banana bread and the flavors of the almond extract, cinnamon and banana are incredibly delicious. I can’t believe I waited so long to make this cake!
- 3 c. All-Purpose Flour
- 1 t. Baking Soda
- 1 t. Salt
- 2 c. Granulated Sugar
- 1 t. Ground Cinnamon
- 3 Large Eggs, beaten
- 1 c. Vegetable Oil
- 1 T. Pure Vanilla Extract
- 1 t. Almond Extract
- 1, 8 oz. Can Crushed Pineapple, undrained
- 1 c. Chopped, Toasted Pecans, divided
- 2 c. Chopped Bananas (about 3 medium-large bananas)
- 4 oz. White Chocolate, finely chopped
- 1½ c. White Chocolate Chips, melted and cooled
- 1½ (8 oz.) Packages Cream Cheese, softened
- 6 T. Butter, softened
- 4 c. Powdered Sugar
- 1 T. Pure Vanilla
- ½ c. Chopped Toasted Pecans (for garnish)
- Preheat the oven to 350 degrees. Grease and flour 3, 9-inch round pans and then line with parchment paper (optional).
- Combine the first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened (do not overbeat). Stir in vanilla and almond extract, pineapple, pecans, bananas and white chocolate.
- Divide batter evenly among the three pans. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks.
- Combine cream cheese and butter in the bowl of an electric mixer and beat at medium speed until creamy. Add melted chocolate and vanilla, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency (do not overbeat).
- Spread cream cheese frosting between layers and on top and sides of cake; sprinkle ½ cup of chopped pecans on top. Serve immediately or store in refrigerator until ready to serve.
A friend and I had been chatting about how much we love to cook and, like myself, she is into very healthy and nutritious cooking (I said COOKING..not BAKING). We’d often find ourselves at an event where we both brought homemade dishes and we’d be asking each other for the recipes at the end of the night, so we decided what better way to share our love of cooking and yummy recipes than start a gourmet cooking club?? So, our first official cooking club get together was this past January and it was SO fun! The food was all delicious and it gave me the opportunity to try out a new healthy dessert recipe–Spicy Whole Wheat Dark Chocolate Chip Cookies!
My inspiration for these cookies was based off of one of my FAVORITE “healthy” indulgences from Trader Joe’s…cayenne covered dried mango dipped in dark, bittersweet chocolate. It is one of the best things to ever cross my lips and sadly, since we have no Trader Joe’s here in Springfield, MO, I’m not sure I’ll ever get it again! But I loved the combination so much I thought I’d try it in these cookies. Now the cookies themselves were absolutely WONDERFUL. They were soooo soft and tender and the heat from the red pepper combined with the bittersweet chocolate was out of this world! The only thing I didn’t like about this recipe was…the mango! It was such a bummer, but it just didn’t work for this cookie, in my opinion. So, I’d omit it for sure in the future and went ahead and wrote the recipe without it. But I’m not too upset about it–I still discovered an amazing, nutritious cookie recipe!
Recipe adapted from injennieskitchen.com
- 2 c. Whole Wheat Pastry Flour
- ½ t. Baking Soda
- ½ t. Sea Salt
- 1 t. Cayenne or Ground Red Pepper
- ¼ c. (1/2 stick) Unsalted Butter, softened
- ¼ c. Pure Pumpkin Puree
- ¾ c. Sugar in the Raw
- 1 T. Molasses
- 2 Large Eggs, at room temperature
- 1 T. Pure Vanilla Extract
- ½ c. Dark Chocolate Chips (I used Ghirardelli 60% Bittersweet)
- In a medium bowl, whisk together the flour, baking soda salt and pepper. Set aside. In the bowl of an electric mixer, beat the butter, sugar, molasses and pumpkin on medium-high speed until light and fluffy about 5-7 minutes. Add the flour mixture and mix on low speed until just combined. Stir in the chocolate chips. Wrap dough in a large piece of plastic wrap, place in an air-tight container and refrigerate overnight (I refrigerated mine for about 24 hours).
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- gently form dough into 1½-inch balls and place 2 inches apart on baking sheets. Bake for 16 minutes, rotating pans once and switching racks halfway through. Cool on baking sheets for 2 minutes and then transfer to a wire rack and cool completely.
I love dessert tables. From the beautiful colors, creativity, attention to detail and mouth-watering sweets, I am truly inspired whenever I see them. These Valentine’s Day themed tables are so unbelievably beautiful…I hope you enjoy them as much as I do!
Click on the pictures to see even more beautiful photos.
I know the big thing around Valentine’s Day is chocolate dipped strawberries, which are great, but I’ve gotta admit I’m more of a chocolate covered cherry kinda girl. And I know I can’t be the only one! So my love of chocolate and cherries inspired me to create this super simply shake but not just any shake…a CAKE shake. Yep, there is one big ‘ole slice of chocolate cake with vanilla frosting mixed right into this creamy concoction. I picked my slice of cake up in the Wal-mart bakery case (don’t judge) but if I’d been thinking, I would have gotten one of the mega-huge chocolate cupcakes that Walgreens now sells. But the shake still worked out alright. Actually, better than alright–it was, in fact, AWESOME. I topped mine with homemade whipped cream, melted chocolate and festive sprinkles–so cute!
Share one of these with your sweetie tomorrow! Or don’t share….it’s makes enough for two. 😉
- One Big Slice of Chocolate Cake with Vanilla Frosting or Two Regular Cupcakes (or chocolate frosting/white cake/etc..whatever you prefer)
- 20 Maraschino Cherries, chopped
- 1 Pint or 4 BIG scoops of Vanilla Ice Cream
- 14-1/2 c. Heavy Whipping Cream (depends on how thick you want it...I used ½ a cup)
- ¼ t. Pure Vanilla
- 1 T. Maraschino Cherry Juice
- ½ c. Dark Chocolate Chips, melted
- Place all ingredients in the blender (reserving a tablespoon or two of the melted chocolate for decoration) and blend until the shake has reached your desired consistency. Top with your choice of sprinkles, chocolate, whipped cream, etc.
Despite the title of this post, I’m not really sure desserts can be classified as sexy, romantic, etc. I mean, what defines that exactly?? Is chocolate inherently sexy?? Is it the shape of the dessert?!? Is it the way the candlelight bounces off the glistening, sugary crust of your crème brûlée into the deep and yearning eyes of your one and only true love??!?!
These are the important questions people!!
Ah well, regardless of what you think of the umm, sex appeal (?) of sugar, these desserts are touted as perfect for a romantic evening and sure to get you…uhh….in the mood…for…dessert?? Yeah, let’s go with that!
As you know I can’t let a holiday pass without showing all the best that the internet has to offer in themed cupcakes. And Valentine’s Day is no exception! Check out these absolutely adorable cupcake ideas!
Fondant Rose Cupcakes (These pretty fondant roses have been a favorite of mine for a looong time!)
Flying Hearts Cupcakes (L.O.V.E. these!)
Candy Kiss Cupcakes (Could these be any cuter?! Seriously.)
Sometimes “mistakes” in the kitchen really work out. For instance, Strawberry Fruit Dip. It started with me wanting to do some kind of simple, homemade strawberry candy or truffle for Valentine’s Day. But as I mixed up this pretty pink concoction, I slowly realized the consistency was, ummm, not quite…firm. This is normally when I go into panic mode. But I decided to shove it in the fridge overnight and see what would happen. I literally laid in bed trying to think what I could do with the mixture. It tasted WAY too good to throw out. What to do?!!?
So, the next morning I was again racking my brain with what to do as I ran a few miles on the treadmill (how wrong is that??). And then it hit me–fruit dip! Perfect. I wouldn’t have to throw it out! Phew. And what a yummy fruit dip it is…packed with strawberry flavor and so creamy and delicious. I served it at a party with graham crackers, fudge brownies, pretzel chips, strawberries, bananas and apples. My favorite thing to dip in it was the pretzel chips. It reminded me a really amazing white chocolate dipped pretzel but with strawberry flavor thrown in. And the best thing was I didn’t have to spend hours in my kitchen rolling little balls of strawberry truffles and dipping them in chocolate.
Yay for “mistakes”!
- 1, 8 oz. Package Cream Cheese, softened
- 1 c. White Chocolate Morsels, melted and cooled
- 1 c. Vanilla Wafer Crumbs
- ½ c. Strawberry Preserves
- ½ t. Pure Vanilla
- ¼ t. Strawberry Oil (optional)
- 1 c. Powder Sugar
- Pink Dye (for color--optional)
- Beat cream cheese at medium speed with an electric mixer until cream. Beat in melted chocolate until smooth. Stir in vanilla wafer crumbs, strawberry preserves, vanilla and strawberry oil. Beat in powdered sugar. Serve with fruit, cookies, marshmallows, pretzels, etc.
In case you haven’t noticed by now, Fridays have become the designated “healthy recipe” day. And today I have a recipe for a sweet dessert soup to share with you! I’ll never forget the first time I had a fruit “soup” was on the one and only cruise I took to the Bahamas after I graduated high school. They served it with dinner one night and I fell in LOVE. It was sweet and creamy and so refreshing! Just like this delicious recipe! Jeremy seemed really confused by the name and I asked a couple of times why it was called soup…but I honestly don’t know! It’s blended in a blender but it doesn’t have ice so it’s not really a smoothie..so what else would you call it?! Other than amazingly delicious! We enjoyed this for dessert a couple of nights in a row and it is sooo much healthier for you than your typical after dinner fare. It’s got fruit, protein and calcium..almost a meal in itself!
- 1.5 lbs Strawberries (4 cups sliced)
- ¼ c. Plain, Unsweetened Almond Milk
- 2 T. Natural Almond Butter
- ½ t. Almond Extract
- 2 T. Agave, or to taste depending on the sweetness of your strawberries
- Chopped strawberries and almonds, for garnish
- Remove green stems off strawberries, rinse well, pat dry and slice.
- In a blender, add the almond milk, strawberries, almond extract and almond butter. Starting on lowest speed, blend until it comes together. Turn up the speed gradually and blend until completely smooth.
- Taste test and add your desired sweetener. Blend again to combine. If your blender does not puree the seeds, you can pour the soup through a fine strainer. (or just leave the seeds, which is what I did--I don't mind them)
- With blender cover on, place blender in the fridge and chill until very cold, a few hours or overnight. Alternatively, you could chill in a container in the freezer to speed things up. Keeps for a few days in the refrigerator.
Most people think of romance when they think of Valentine’s Day but it’s also a great day to express your love to your kiddos! And let them do the same to others! I thought I’d share some easy, kid-friendly treats I found around the web. Even as an adult with zero kids, I’m tempted to make some of these–they are just that cute!
I am not the craftiest. I have admitted this before but I just thought I’d state it again. So when I spied these dark chocolate sugar cookies online, I knew I would make them but needed to come up with a way to make them cute that didn’t involve royal icing and piping and such.
So behold, the chocolate sugar cookie sandwich! Also known as cutely shaped, cut-out homemade Oreos. Really freakin’ amazingly good, never-buy-store-bought-again, homemade Oreos. Yes, they are THAT GOOD. I just cut out about 14, 4-inch cookies and then cut smaller shapes out of the middle of half of them. If you don’t bake the small shapes like I did, you could reuse the dough and get about 16, 4-inch cookies. Which is what I’d do next time because the tiny ones didn’t turn out terribly cute. But tasty! And that’s what really matters, right??
Recipe courtesy of Sprinklesbakes.com
- 1 c. (2 sticks) Unsalted Butter, softened
- 1 c. plus 2 T. Granulated Sugar
- 1 Egg
- 1 t. Pure Vanilla
- 2 c. plus 1 T. All-Purpose Flour
- 1 c. Dark Cocoa Powder
- ⅛ t. Salt
- ⅓ c. (5 T.) Unsalted Butter, softened
- 2 c. Powdered Sugar
- 3 T. Heavy Whipping Cream (or milk)
- 2 t. Pure Vanilla
- ½ t. Almond Extract (optional)
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In an electric mixer, beat the butter and sugar together until just incorporated. Do not over-mix at this stage or the cookies may spread while baking. Add the egg and vanilla. Mix on low speed, stopping to scrape down the sides of the bowl intermittently as needed.
- In a medium bowl whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will clump around the paddle attachment but that's ok, it's normal and a good sign your dough is the right consistency. With your hands, form the dough into a ball.
- On a clean counter-top, roll out your dough to ¼-inch thickness. Cut out desired shapes from the cookie dough and carefully transfer to your baking sheets. Bake the cookies for 15 minutes, rotating pans and switching racks halfway through to endure even baking. Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely. Frost with frosting and decorate with sanding sugar, sprinkles, etc.
- Beat butter, sugar and milk about 5 minutes. Beat in extracts.