A couple months ago I made some delicious cinnamon raisin bread pudding and homemade eggnog ice cream for our Gourmet Cooking Club and just felt like it needed a *little* something more to send it completely over the top. I soon figured out that what was missing was Salted Caramel Sauce. Maybe one of the best things ever invented, in my opinion. I have a pretty tried and true recipe that I’ve always loved but I wanted to try something different and hopefully a bit easier. I found this recipe by Sally’s Baking Addiction and I knew it would probably be awesome because somehow her recipes are always fool-proof and absolutely delicious! The girl knows what she’s doing. And this recipe was spot-on delicious and easy to whip up!
My only change I might make was to reduce the salt just a touch, for me it was a bit much. Contrasted with something very sweet like eggnog ice cream, it didn’t really bother me and was still delicious but I might reduce it to 3/4 t. salt instead of the 1 t. the recipe calls for. Just my preference! We also tried this salted caramel sauce over warm raisin oatmeal white chocolate chip cookies with a scoop of vanilla ice cream and it was absolutely divine. I’ll have the cookie recipe soon so be sure and look for that! In the meantime make a jar of this luscious, creamy, sweet and salty caramel sauce and have it ready and waiting in your refrigerator!
Last week at my Bible study someone brought in scones. Normally scones don’t tempt me but a friend I was sitting with got a plate and brought it over to share. There were two kinds, blueberry and orange. Not expecting much I took a bite aaaannnnndddd….hold me back. These scones were good. No, not just good, AMAZING. I initially thought someone in our study had made them but I soon found out they were from Panera! I haven’t had much from Panera except their soups and sandwiches and of course when bagels were “healthy” a few years ago and I worked in an office that had them on a regular basis in the break room, I stuffed my face happily with the carb-y goodness. But I had never given their scones a second glance and I now realize that was a huge mistake! They are simply delicious. Out of the two, blueberry and orange, the orange was my absolute favorite. They were both flaky and buttery and not too sweet but the chunks of orange zest along with the delicious orange glaze on top, sent that one over the top in my opinion.
So naturally I went home and was obsessed with finding a recipe to duplicate my own Panera orange scone! I finally came across this one from Love Grows Wild. Overall this was a great recipe and everyone who tried the scones loved them. While I thought they were good, they didn’t quite meet my Panera scone standards. Haha. The scones I made were more cake-like and a tad on the bland side in my opinion. I think I was hoping for a lot more citrus flavor and a more crumbly biscuit texture. However, if you like your scones dense and cakey and not overwhelming sweet, these are the scones for you! They do go well with a nice hot cup of coffee!
4-5 t. Orange Peel, finely shredded (I used two whole oranges)
1½ c. Powdered Sugar
1 t. Pure Vanilla Extract
⅓ c. Fresh Orange Juice
Zest of One Orange
For the Scones
Preheat oven to 400 degrees. Line two large baking sheets with parchment paper.
In a large bowl whisk together flour, 4 tablespoons of sugar, baking powder and salt. Using a pastry blender, cut in butter (I grated mine first with a cheese grater) until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside. In a medium bowl, combine eggs, 1 cup plus 2 tablespoon of heavy whipping cream, vanilla and orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir until just moistened and the mixture comes together in a ball. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing for 10-12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into 8-10" circles. Cut each circle into 10 wedges. Place dough wedges two inches apart on baking sheets. Brush scones with remaining two tablespoons whipping cream and sprinkle with remaining two tablespoons of sugar. Bake 12-14 minutes or until golden. Remove from baking sheet onto a rack.
For the Glaze
In a medium bowl, whisk together powdered sugar, vanilla, orange juice and orange zest. Spoon and spread over warm scones (I had enough to do this twice after the glaze dried the first time). Serve warm.
One more easy and delicious recipe for Superbowl! I always tend to lean toward chocolate recipes for the big game but this time decided to go in the complete opposite direction and go with lots and lots of LEMON! I absolutely love citrus desserts like Key Lime Pie, Lemon Cheesecake, Lemon Bars and Fresh Orange Italian Cream Cake, just to name a few. And these Lemon Creme Crumb Bars can now be added to my list of favorite citrus sweets!
I was craving something similar to the lemon sandwich cookie from the Girl Scouts but these bars blow those sandwich cookies out of the water and beyond satisfied my craving! The crunchy oat and coconut crust and topping is so buttery and slightly salty with just the right amount of sweetness. Then there’s the gooey, creamy lemon filling. Oh. My. Word. It’s similar to the texture of key lime pie filling but not quite as firm. And just the right amount of real, tart lemon juice.
This is the kind of dessert that isn’t too rich and I could eat 2 or 3 (or 6!) pieces of. I promise these will be a hit for Superbowl or any party you bring them to!
Lemon Creme Crumb Bars with Coconut and White Chocolate
2½ c. All-Purpose Flour
2½ c. Old-Fashioned Rolled Oats
1¼ t. Salt
1 t. Baking Soda
1 c. Granulated Sugar
1 c. Brown Sugar, packed
3 Sticks Unsalted Butter, melted
2 T. Pure Vanilla Extract
1½ c. Sweetened Flaked Coconut, toasted
1 c. White Chocolate Chips
Lemon Creme Filling
2, 14 oz. Cans Sweetened Condensed Milk
2 T. Finely Grated Lemon Zest
⅔ c. Fresh Lemon Juice (5-6 Large Lemons)
4 Large Egg Yolks
1 t. Lemon Extract
Preheat oven to 350 degrees. Generously grease a 9x13 baking pan.
For the Crumb Crust
In a large bowl, whisk together the flour, rolled oats, salt and baking soda. Stir in the granulated sugar and brown sugar until no clumps of sugar remain. Stir in vanilla and melted butter until evenly moistened. Stir in toasted coconut. Spoon half of the crumb mixture into the bottom of the pan and gently press into an even layer. Stir white chocolate chips into remaining crumb crust mixture and set aside.
For the Lemon Creme Filling
In a large mixing bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking pan and spread into an even layer. Sprinkle top evenly with remaining crumb mixture. Bake in oven for 25-30 minutes until lightly golden. Remove from oven and allow to cool to room temperature. Once cool, cover and refrigerate for 1 hour, then remove and cut into squares. Store in and airtight container in the refrigerator. Serve chilled.
The title of this recipe does not lie. These truly are THE BEST chocolate chip cookie bars I have ever had! My friend made these for a New Year’s Eve party and I became obsessed with them and had to make them! They are the thickest, softest, chewiest, most delicious cookie bar! And easy peasy, like 30 minutes start to finish. Love that!
I almost like them as much as my super yummy Sugar Cookie Bars..almost. I’m still a sucker for frosting on a cookie. Which just gave me the idea that putting buttercream on these bad boys might make them the most insanely delicious thing I’ve ever tasted. Hmmm I’m gonna go try that out right now…
1 c. Semi-Sweet Chocolate Chips, plus more for sprinkling on top
1 c. Bittersweet Chocolate Chips, plus more for sprinkling on top
Preheat oven to 350 degrees. Grease or spray a 9x13 pan with non-stick cooking spray.
In the bowl of an electric mixer on medium speed, cream butter, sugars and vanilla until thoroughly incorporated, about 3 minutes. Add in eggs at low speed.
Whisk together flour, salt and baking soda. Add gradually to butter mixture at low speed until fully incorporated. Add in chocolate chips at low speed.
Spread evenly in pan and sprinkle with remaining chocolate chips. Bake for 20-25 minutes (mine took about 25) until a tester inserted in the middle comes out clean. Cool completely and cut into squares.
Recently the hubby and I went to a B&B in Excelsior Springs for our fifth anniversary and came across this little cupcake shop in Blue Springs, MO called The Sweet Tooth. When we were there they happened to be remodeling so the place was in a bit of disarray but their cupcakes still looked fabulous and that’s all that matters, right?! I had read online that their cheesecake was good and cupcakes were REALLY good so I was excited to try both!
I chose a plain, mini New York style cheesecake and four different kinds of cupcakes: Lemon cake with lemon filling and frosting, white cake with white chocolate filling and raspberry buttercream, chocolate cake with chocolate frosting and white cake with chocolate frosting. I will be totally honest and say….that I loved them all! I don’t know what it was about their cupcakes but they were just soooooooo good. I can usually take one or two bites of a cupcake and be done but I wanted to eat all of each and every one of these!
The cakes were super moist and the frosting wasn’t overly sweet and the fillings were perfect. I will say they were some of the best cupcakes I’ve had which I definitely was not expecting! The cheesecake was also very good. Highly, highly recommend this little shop! A must if you are wanting some really delicious cupcakes.
I almost forgot to post about this super simple and delicious ice cream I made about a month ago. Thankfully (or not) it’s still in the 90’s around here so not to late to make this cool and refreshing treat!
My favorite ice cream recipe has always been my parents homemade vanilla ice cream. It’s the no-cook kind made with loads of sugar, cream cheese and lots of other bad-for-you-but-oh-so-delicious ingredients. However, I just recently discovered ice cream recipes made with tempered eggs and how seriously easy they are. I love, love, love this Homemade Thin Mint Brownie Ice Cream. It was the first one I ever made with egg yolks and honestly it was so smooth and creamy, more than a no-cook version. The same could definitely be said for this Guinness Dark Chocolate Ice Cream. It’s totally rich with a deep chocolate flavor and hint of guinness beer. In a bowl or cone or even in a Guinness float, it’s divine.
Put the chocolate in a large bowl and set a mesh strainer over the top.
Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture in to the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula. Pour the custard through the strainer over the chocolate, then stir until the chocolate is melted. Once the mixture is smooth whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator (AT LEAST 8 hour or overnight...very important, I tried mixing mine in my ice cream maker after 5 hours and it DID NOT work. Must chill at least 8 hours.), then churn in your ice cream maker according to the manufacturer's instructions and place in freezer to firm up.
I knew once I saw this kitchen on Lay Baby Lay I wanted one EXACTLY like it. Thankfully my hubby is super talented and handy and with the help of his dad, he managed to get this kitchen done in just a couple of days and right in time for Avery’s first birthday party!
Avery helps me in the kitchen a lot (which really means that she wants me to hold her all the time so I am usually cooking with her in my arms!) so I thought she’d love her own kitchen and it would be one that she can play with for a few years. I’m hoping she likes to cook and bake like her mama! (Check her out in her ruffle butt and baby apron that her grandma made! Too cuuuuuuute!)
Just in case you missed her smash cake and first birthday party photos, you can check them out here and here! We had the best time celebrating our little stinker butt! (She’ll hate that nickname someday I’m sure but for now it fits haha.)
I have been looking forward to my daughter’s first birthday party since the day she was born. And let me tell you…I spent WAY too much money and time on it! Hah! But I can also say it was totally worth it. 🙂 I LOVE planning dessert tables so Avery’s party was my excuse to go ALL. OUT. But first…a theme. Omg the freaking theme. I cannot tell you how many Pinterest boards and Google pages I searched for the PERFECT theme. Ya know, the one that someone hadn’t already done 50,000 times. Yeah…not finding it. Barbie, Paris, owls, hearts, rainbows, ladybugs, cupcakes…done, done and SO done. I was really wanting something unique but in the end I settled on Sprinkles and Confetti! Rainbow Sprinkles and Confetti. I figured it would be cute and fairly simple.
Ok, would have been simple if I hadn’t made it super complicated. I’m talented like that. In the end we had somewhere around 100 confetti filled balloons, seven different sprinkle coated desserts and one very happy birthday girl!
We had so much stuff dipped in white chocolate and sprinkles…Oreos, strawberry wafers, pretzel rods, strawberries, donut hole “cake” pops. And of course we had gumballs, homemade marshmallows and a gorgeous cake with a balloon on the top! It was fun seeing everyone enjoy all the treats but especially fun to see Avery eat her first homemade marshmallow! She loved it. 🙂
She also loved her second smash cake. Think she might have preferred the bad-for-you version a little bit more than my healthy one. Hah!
It was the best birthday party and even though I went totally overboard and she won’t remember one single thing, I’ll treasure it forever and obviously show her all the pictures from her fabulous party! 😉
Ok, I am FINALLY getting around to doing a series of blog posts I’ve been meaning to do since my daughter’s first birthday in April! I wanted to share photos and details from her cake smash, birthday party and the AMAZING kitchen my hubby built her for her big gift and decided to just make three separate blog posts out of each. I’m starting with her cake smash! I wanted to do these photos because I just wasn’t sure she would get into the cake at her birthday party with all the excitement and all the people around and was afraid I wouldn’t get any good pictures. So one Saturday morning I threw together this cake (literally threw it together in about 10 minutes and had it in the oven!) and we set up a little photo area in our dining room to do the pics.
I wasn’t sure how she would do even during these photos because she’s never had cake and really nothing sweet except fruit! She did pretty good though. Wasn’t going crazy with the cake like I hoped she would and I basically had to prompt her and break off pieces to try. She can be VERY resistant to new food! But she did ok and we got some fun pics. She honestly was more into picking the sprinkles off the cake one by one and then of course got distracted very easily by the balloons! I was pleased overall though with the photos and glad we did it before her actual party!
Now as for the cake…I agonized for a long time whether I even wanted her to have cake for her birthday. I like to keep things pretty healthy around here, especially when it comes to what she eats but eventually decided I would do at least do a healthy cake for her cake smash photos. And I have to say I thought this cake was delicious! It was a little on the dense side but so moist and yummy. All I had on hand was sucanat so I used that and it gave the cake a richer flavor which was very good but I’d like to try it again with xylitol. I layered it with 100% fruit strawberry jam and attempted to frost it with this recipe for whipped coconut frosting. UGH. This method of frosting did NOT work for me. It was barely solid and more like whipped cream. Apparently it works for a lot of people but not me! So I really can’t recommend it for this cake. Overall though I was pleased with the results and felt like this was a great, healthier alternative for a cake! Hope you enjoy the pics! We had a lot of fun. 🙂
⅔ c. plus ¼ c. Sucanat (I would do xylitol for a more neutral flavor. Sucanat is richer and more like brown sugar.)
100% Fruit Strawberry Jam
Frosting (Your choice, healthy or not. I can't recommend the coconut frosting, unfortunately.)
Preheat oven to 350 degrees. Grease and flour 3, 5-inch cake pans with coconut oil and whole wheat pastry flour. Line with parchment paper. In a small bowl combine first five ingredients and whisk well. Set aside. In a large mixing bowl, whisk together remaining ingredients (except jam and frosting, obviously). Pour wet ingredients into the dry ingredients and stir until just evenly combined. Divide evenly among the three pans. Bake for 22-25 minutes (mine took 25) until a tester inserted in the middle comes out clean. Let cool completely and then remove from pans. Place first layer on a cake plate/stand, spread with jam, layer with second cake layer, more jam and third and final cake layer on top. Cover with frosting and decor of choice.
It’s HOT already where I live so baking a lot of desserts in my oven and heating my house up even more is really not too appealing to me these days. Which is why I love this chilled peach soup! It’s the perfect summertime dessert and, oh yeah, it’s AMAZING. The first spoonful of this immediately had me thinking of a peach cobbler like grandma makes except, well, with alcohol and obviously no crust! It’s creamy, cold and just really, really good. Top it with some homemade whipped cream and a couple sprigs of fresh mint and dessert is served!
Place all ingredients except peaches in a large bowl and whisk until well blended and sugar is dissolved. Transfer to a high powered blender (I used a Vitamix) and add peaches (you might have to do this in two batches). Blend on high until smooth, about 1 minute. Transfer to an air-tight container and refrigerate until chilled.
A couple of months ago our Gourmet Cooking Club was Caribbean themed and I made these AMAZING Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa along with a little layer cake. Ok, it wasn’t a little cake…it was freaking huge! Kind of on accident. I wanted to make a four-layer cake so I just thought, oh I’ll double this cake recipe and have four layers! Well, this is a GREAT idea if you want a cake the size of Mt. Vesuvius. Seriously, I had two layers of this cake stacked and was getting worried. It was big. Too big. I then remembered that in the past when I wanted a four layer cake, I just made two cakes and SPLIT THEM IN HALF. Oh, right. Needless to say I pressed on and managed to get all four layers stacked, filled and frosted without any major mishaps. But enough about that, you just want to know how it tasted right? Of course you do!
I wanted to incorporate Caribbean flavors into the cake so coconut and rum seemed like a no brainer but I wanted to have a little twist so I thought chocolate cake would be perfect. This devil’s food cake is probably one of the best cakes I’ve ever had. The original recipe is from Sally’s Baking Addiciton. I just swapped in some dark cocoa for the light and upped the amount of vanilla a little. The coconut filling reminded me of a Mounds bar and the coconut frosting was perfect. My only complaint is that my rum simple syrup really got lost and didn’t come through like I wanted it to. I thought I had really put enough rum in the syrup (and by enough I mean A LOT more than the recipe called for) and I brushed it pretty generously over each layer, but I couldn’t taste it that well which was a total bummer! However, I still LOVED this cake and would definitely make it again, especially the devil’s food cake part. Divine.
*Note: The ingredient amounts listed are because I doubled the original recipe to get 4, 9-inch cakes. It made a HUGE layered cake. It may be more manageable to halve the recipe for 2, 9-inch cakes and then split those in half horizontally in order to make four layers.
For the Rum Simple Syrup
¼ c., plus 2 T. Sugar
¼ c., plus 2 T. Water
½ c., plus 2 T. Spiced Rum
For the Coconut Filling
21 oz. Sweetened, Shredded Coconut (1½, 14 oz. Bags)
21 oz. Sweetened Condensed Milk (1½, 14 oz. Cans)
1 T. Pure Vanilla Extract
For the Coconut Buttercream
4½ Sticks Unsalted Butter, slightly softened
⅓ c., plus 3 T. Cream of Coconut (in the can by the drink mixers in the liquor section)
½ c., plus 1 T. Heavy Whipping Cream
¼ t. Salt
7½ c. Powdered Sugar
2 T. Pure Vanilla Extract
1 T. Coconut Extract
2 c. Toasted Coconut (for garnish, if desired)
For the Dark Devil's Food Cake
Preheat the oven to 350 degrees. Grease, flour and line with parchment paper four, 9-inch round cake pans.
Sift together the flour, sugar, cocoa powders, baking powder, baking soda and salt in a large bowl. Set aside
In the bowl of an electric mixer, beat the buttermilk, oil, eggs and vanilla on medium speed until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
Pour the batter in to prepared baking pans and bake for 23-27 minutes or until a tester inserted in the center comes out clean. My cakes took about 25 minutes. Allow to cool completely before assembling cake. Or if you are making the cake in stages, allow the layers to cool for about 10 minutes, flip out of pans and remove parchment paper and wrap in foil. Store in freezer until ready to thaw and use. This will yield a SUPER moist cake.
For the Rum Simple Syrup
In a small saucepan, combine the sugar with the water and cook over high heat, stirring constantly, just until the sugar is completely dissolved. This will only take a couple of minutes. Let cool completely, then stir in the rum.
For the Coconut Filling
In a large bowl, combine coconut, sweetened condensed milk and vanilla. Refrigerate until ready to use.
For the Coconut Buttercream
In the bowl of an electric mixer, beat the butter, salt, cream of coconut and heavy whipping cream on medium-high speed. Turn to low and gradually beat in powdered sugar. Beat in vanilla and coconut extracts.
To Assembly Cake
Place one cake layer on a cake stand or serving plate. Brush with ⅓ of the rum simple syrup. Spoon on ⅓ of the coconut filling and spread evenly. Repeat with second and third layers. Place fourth cake layer on top and spread a thin layer of crumb coat icing over entire cake. Place in the refrigerator until firm. Remove and finish frosting entire cake with the buttercream. Garnish with toasted coconut. Optional: I dipped maraschino cherries in white chocolate and toasted coconut and used them to decorate the top of the cake.
I have been making almond milk for my one year old for the past couple of months. We are dairy free in our household for many reasons (ok, except for the occasional Andy’s treat), one being that almond milk has a TON more calcium than cow milk. I love the fact that you can not only make your own homemade almond milk which is FAR better than even the healthiest store bought kind, but you can also use the pulp that is left to make your own almond flour (or you might see it labeled as almond meal in the store). And it’s all so easy! But the downside is that if you have an almost toddler who drinks as much milk as mine (I say almost because she is ALMOST walking on her own and to me that is when she will no longer be a baby *tear*), you are making it ALL. THE. TIME. And it leaves you with almond flour coming out your ears!!! Thankfully, there are so many awesome recipes these days using almond flour. Many vegan and gluten-free recipes use almond flour so hopefully it won’t be any problem using all this stuff up!
I’ve baked with almond flour before and had amazing results. These Blueberry Almond Meal Muffins are still one of my favorite muffin recipes. When I came across this recipe for almond meal cookies with chocolate chips and coconut, I had to try them and they turned out so good. When I say so good I mean the kind of good that I can probably never make them again because my husband and I ate them in like, two days. All of them. Eeek.
They reminded me of a cross between a super soft, thick graham cracker cookie and an almond joy. I mean…kind of delicious. The ingredients are nutritious and if you can limit yourself to just one or two then you’ve got a perfectly suitable (and in my opinion better) substitution for a run of the mill chocolate chip cookie. So if you’ve never used almond flour before, I definitely recommend starting with this recipe!
⅓ c. Sucanat or Coconut Sugar (I used Sucanat and processed mine in my Vitamix dry attachment until it was finely ground)
1 Large Egg
3 T. Coconut Oil, melted
2 t. Pure Vanilla Extract
¼ c. Bittersweet/Dark Chocolate Chips (I would chop them next time for finer pieces..the big chips made it a bit difficult for the cookies to hold together)
Preheat oven to 375 degrees and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt and coconut. In a small bowl whisk together egg, coconut oil and vanilla. Stir wet ingredients into dry until thoroughly incorporated. Stir in chocolate chips. Shape dough into 1½-inch balls, place on baking sheets and press down slightly with the palm of your hand.
Bake until edges begin to brown, 7-10 minutes (mine took 8), rotating pans and switching racks halfway through. Let cool completely on wire racks and store in an air-tight container.
I have always wanted to make a cookie in a cast-iron skillet and this past Mother’s Day I finally had my chance. I’ve seen a lot of recipes for them and they always looks so absolutely thick and chewy and decadent and warm and gooey and… Well, you get the idea, I could go on and on with the descriptive words here. But I won’t. They practically beg to be eaten straight from the pan with a huge scoop of homemade ice cream on top. We were a bit more civilized when I made it for my husband’s family and managed to eat it properly, in our own individual bowls. 😉
I have to say that I LOVED this cookie. To me, it was everything a chocolate chip cookie should be–slightly chewy but still soft with a tiny but of crisp to the very outer edge. It was a little richer than your typical chocolate chip cookie due to the brown sugar and bittersweet chocolate chips. We topped ours with homemade vanilla bean ice cream, hot fudge, whipped cream, toasted coconut, sprinkles and a cherry, of course! It was the perfect treat after dinner and would actually make a GREAT Father’s Day dessert. I don’t know a dad who wouldn’t love this cookie. Or anyone for that matter!
1 c. Ghirardelli 60% Bittersweet Chocolate Chips (or semi-sweet, etc)
Preheat oven to 350 degrees. Melt butter in an 8-inch cast iron skillet over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
Crack an egg onto the butter and sugar mixture and use a fork to whisk it into the mixture. Place flour baking soda and salt on top and carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chips. Place in the oven for 20-25 minutes (mine took 25) or until starting to turn golden on the top and around the edges, but still soft in the center. Serve warm with vanilla ice cream.
When I’m in a time crunch (which is OFTEN these days with a one year old!) but REALLY want to bake, I think “ok, what can I throw in a pan and just bake all at once?!” Obviously brownies come to mind immediately but sometimes I want something that doesn’t involve chocolate. Crazy, I know! Blondies are great for curing that sweet craving and take no time at all. These particular blondies are deliciously rich and chewy. They start with browned butter (YUM) and finish with loads of oats, white chocolate and shredded, sweetened coconut. Doesn’t that just sound amazing?! I enjoyed one (ok, two) of these with a steaming cup of coffee! I highly recommend you do the same. 🙂
Brown Butter Oatmeal Blondies with White Chocolate and Coconut
½ c. Unsalted Butter
½ c. Sugar
½ c. Light Brown Sugar, packed
1 Large Egg
2 t. Pure Vanilla Extract
1 c. All-Purpose Flour
½ t. Baking Powder
½ t. Salt
1 c. Old-Fashioned Rolled Oats
1 c. White Chocolate Chips
1 c. Sweetened, Shredded Coconut
Preheat oven to 350 degrees. Grease and 8x8 baking pan. Brown the butter in a pan over medium heat until it just begins to turn brown, about 5 minutes. Set aside to cool. Whisk together the flour, baking powder and salt and set aside. In the bowl of an electric mixer, beat the butter and sugars until well combined. Add the egg and vanilla. With the mixer on low, gradually add the flour mixture and mix until just combined. Gently stir in oats, chocolate chips and coconut. Pour batter into pan and press until it's even in the pan. Bake for 30 minutes or until a tester inserted in the middle comes out clean. Cool completely and cut into squares.
I think I might be on of the only people who have never had Mexican Wedding Cookies. I made them to take to our Gourmet Cooking Club because our theme was Mexican and everyone started talking about how they LOVE Russian Teacakes. Say what?! Apparently they have many different names–Russian Teacakes, Russian Wedding Cookies, Snowballs, Butterballs and probably more that I don’t even know about! What I do know is that they are incredibly simple and incredibly good.
They are the kind of cookie that I really can’t have around because they are so delicious and not too rich which means I have a problem eating just one. If you’ve never had them before, they are similar to a shortbread but not as dry and crumbly. Much more tender and melt-in-your-mouth delicious. I loved the flavor from the toasted pecans and slight saltiness along with the sweetness from the powdered sugar both in and on the cookie. You can have a batch whipped up in literally minutes. They almost take longer to bake than they do to cook! They are absolutely delicious and perfect with coffee.
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
In the bowl of an electric mixer, beat the butter, ½ c. of the powdered sugar and the vanilla until light and fluffy, about 3 minutes. Gradually add the flour and salt, beating on low speed after each addition until well blended. Mix in the pecans. Shape dough into 1½-inch balls and place on baking sheets.
Bake 15-18 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on the baking sheets. Roll warm cookies in the remaining ½ c. powdered sugar until evenly coated. Place on wire racks and let cool completely. Store in an air tight container at room temperature.
I haven’t done a recipe roundup in QUITE awhile and thought it was high time I bring you some of the best, brightest and cutest dessert ideas from around the blog world! If only I had more time I’d make every. single. one. of these but we’re a little short on time these days so I will probably have to be satisfied with picking up some mini robin eggs at the store and eating ALL of them while I drool over these pics. Doesn’t sound like too bad of an idea, huh?
Cheesecake is one of my favorite desserts, if not my all-time favorite. I’ve made a few…Dark Chocolate Cheesecake, White Chocolate Raspberry Cheesecake, Gingerbread Cheesecake, New York Style Lemon Cheesecake and one of my all time favorites and very first recipes, a layered Red Velvet Cheesecake cake. Not to mention a few cheesecake filled cupcakes (here and here). But I have never made a no bake cheesecake and honestly have always been skeptical of the no bake variety. In my mind, it just NEEDS to be baked. But this cheesecake proved me wrong…can you say divine?! First of all, I actually LOVE the fact that this cheesecake didn’t need a water bath and an hour and a half in my oven! And second, it is just as creamy and delicious as the baked variety. Sure, there is definitely a different in texture but it’s not a bad thing at all.
I chose to make this Oreo variation from Life, Love and Sugar. The only difference was adding a bit more Oreos, homemade whipped cream and a ganache to top it off. I took it to a family dinner and it was a huge hit, but cut the slices small because we all agreed it was VERY rich. Perfect with a hot cup of coffee or tall glass of ice cold milk!
In a medium bowl, combine the Oreo crumbs and melted butter. Press evenly into the bottom and up the sides of the springform pan. Let chill in the refrigerator to firm up.
For the Homemade Whipped Cream
In the bowl of an electric mixer (cream will whip better if bowl and whisk are chilled in freezer for 30 minutes), beat the heavy whipping cream until thick and holds shape. Slowly beat in the powdered sugar and vanilla. Set aside in the refrigerator to use for the filling.
For the Filling
In the bowl of an electric mixer, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in the whipped cream. Gently fold in the Oreo crumbs. Pour into the Oreo crust and let chill in the refrigerator overnight.
For the Ganache
Place the chocolate chips in a medium bowl. In a small pan over medium heat, bring the heavy whipping cream just to a boil and immediately pour over the chocolate chips. Let sit for one minutes and then begin stirring until all the chocolate is melted. Let cool for a few minutes. While ganache is cooling, remove sides of the springform pan from the cheesecake. Pour ganache onto the middle of the cheesecake and down the sides. Let cool completely in fridge until ganache is firm. Serve chilled.
Peanut butter and chocolate is one of my favorite combos and it is absolutely delicious in these super easy Peanut Butter Gooey Bars! I looooove easy these days, let me tell ya. Don’t be put off by the use of a boxed cake mix–they really come in handy sometimes! I added Rice Krispies for a little crispy/chewy texture but feel free to leave them out if you wish. Perfect treat to whip up on a cold winter night (which apparently we are having lots of around here in the Midwest–UGH).
Combine peanut butter, butter, eggs, cake mix and vanilla in the bowl of an electric mixer and beat at medium speed until well combined. Gently mix in the Rice Krispies. Press half the mixture into the bottom of the pan. Sprinkle with chocolate chips and pour on the sweetened condensed milk. Top with remaining cake mixture.
Bake for 30 minutes. Cool completely on a wire rack and cut into squares.
I had the extreme pleasure of going to a friends house this past week and witnessing a special dessert being made called fastelavensboller; basically cardamom yeast buns filled with whipping cream. She is from Norway and these mark the beginning of Lent in her country. A link to the recipe can be found here. She made hers basically the same way, although she used regular all-purpose flour for the buns and filled them with a raspberry whipping cream. They were decadent and so delicious. Not to mention pretty! She put hers into heart shaped tins for a special Valentine’s Day twist. It was such a fun project and I felt so honored to be able to share in it! I can’t wait to try making them myself! Below are a few photos that documented the process.