Quinoa Coconut Macaroons

I made macaroons for the first time not once, but TWICE a couple of weeks ago.   And that’s macaroons, not macarons (which I love dearly).  There is sometimes confusion as to which is which, so this article might help clear things up for you if you are not sure on the differences.  Not saying you don’t know because I am certain my blog readers are dessert aficianados and semi-experts on all things sweet, but just in case…

Ok.  Back to the macaroons.  With two o’s.

The first version of macaroon I made was the healthified Quinoa Coconut Macaroon.  Totally yummy.  Could eat all of them in one sitting.  They are decidedly not like a regular macaroon but they are delicious nonetheless.  Jeremy even liked them and he despises coconut (so sad).  I like that they have protein from the quinoa.  Isn’t it amazing what you can put quinoa in?!  Of course, I had to add a bit of pure vanilla and almond extract.  Makes all the difference, in my opinion.

Later this week I’ll have a little blog post about my sister’s baby shower and the fun, themed dessert table I got to do which included the typical macaroons, along with the recipe!

Enjoy!

Quinoa Coconut Macaroons
 
Ingredients
  • 6 T. Egg Whites (I used 3 large eggs for this)
  • ¼ c. Light Agave (or honey)
  • 1½ c. Unsweetened Shredded Coconut
  • 1 c. Cooked Quinoa (I used quinoa cooked in light, organic coconut milk for even more coconut flavor)
  • 1 t. Pure Vanilla Extract
  • ½ t. Pure Almond Extract
  • Pinch of Salt
Instructions
  1. Combine the egg whites and agave in a small saucepan. Over very low heat, whisk the eggs and agave until creamy and warm. Heating the eggs will temper them which will create a nice, crispy cookie exterior. Test with your finger--if they are warm to the touch, they are tempered.
  2. Put the quinoa, coconut and salt in a large bowl and mix in the egg and agave mixture. Stir in vanilla and almond extracts. Chill in the fridge for at least two hours.
  3. Preheat the oven to 325 degrees and line a large baking sheet with parchment paper.
  4. Using a small ice cream scoop or melon baller, scoop the mixture onto the baking sheet. I actually used a 2 Tablespoon measuring spoon and pressed the mixture VERY firmly against the side of the bowl as I scooped it out and then knocked it against the pan quickly and firmly to get the mixture out. If it starts to fall apart a bit, press it together with your fingers otherwise it will not stick together while baking.
  5. Bake in the center of the oven for 15 minutes until the cookies are nice and golden brown. Let them cool for at least 10 minutes or until completely cool. Store in an air-tight container.
Notes
Makes 16 cookies.

 

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Key Lime Buttercream Filled Doughnuts

Doesn’t the title of this post make your blood sugar skyrocket just reading it?  It does mine!  As it should because these doughnuts are loaded with LOTS of sugary goodness.  After I made Key Lime Pie, I still had some key lime juice I wanted to use up so it wouldn’t go bad.  I really wanted something easy and I remembered the buttercream recipe that was part of my key lime roundup so I thought that would be delicious to try out!  Although…I wasn’t feeling cake or cupcakes.  Hmm, sandwiched between cookies?  Nah, not it.  Then it hit me…DOUGHNUTS.  I literally felt like I was a mad scientist and brilliance had just struck me!  A loooong time ago I had made these super easy doughnuts (notice this was when I was a beginner blogger and wanted to achieve that Bakerella look…and uhh, DIDN’T haha) and they were so dangerously good that we ended up eating an obscene amount within minutes and I had not even dared to make them since.

But the time had come.

So I fried.  And powdered.  And filled.  And powdered again.  And behold, deliciousness was born.  The key lime buttercream was outstanding.  It would definitely be wonderful on cupcakes or cookies.  And the doughnuts, well, they were fried to perfection and so wonderfully doughy and warm…ahhhh.  My poor husband split a half of one with me and was then tortured the rest of the night with the knowledge that they were just sitting in the kitchen, mocking him.  But he resisted and I was very proud of him for that!  We strongly believe that desserts should be treats and not something to eat in massive quantities (unless doing bakery research..ahem) but these doughnuts made doing so extremely difficult.  Extremely.

Enjoy!

Key Lime Buttercream Filled Doughnuts
 
Ingredients
For the Doughnuts
  • 8-16 Jumbo Refrigerated Buttermilk Biscuits*
  • 1, 1.5 Qt. Bottle Vegetable Oil
  • Powdered Sugar (for dusting)
For the Key Lime Buttercream
  • ½ c. Unsalted Butter, softened
  • 1½ t. Key Lime Zest
  • 1 t. Pure Vanilla Extract
  • ⅛ t. Salt
  • 3 c. Powdered Sugar
  • ⅓ c. Key Lime Juice
  • 2 Drops Green Food Coloring (optional)
Instructions
To Make Doughnuts
  1. In a large skillet, heat the oil to at least 290 degrees. Carefully drop four of the biscuits into the oil and cook on each side for about 1.5-2 minutes until lightly browned on each side. Place on a cookie sheet lined with paper towels and let cool off. Put a couple of cups of powdered sugar into a large plastic Ziploc bag. Place the doughnuts, one at a time in the bag and shake until they are covered with powdered sugar. Set aside on a large cooling rack.
To Make the Buttercream
  1. Beat the first four ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with key lime juice, beating at low speed until blended and smooth after each addition. Beat in green food coloring (if using).
  2. With a pastry tip inserted into a pastry bag or large Ziploc bag, fill with buttercream and insert into the side of the doughnut. Squeeze and fill with buttercream. The doughnut will get noticeably "puffier" and expand a bit from the buttercream. (One of mine even burst a little on one side because I got slightly carried away, but that was ok..it still tasted good.) After they have all been filled, dredge one last time in powdered sugar. Eat immediately or store in an air-tight container.
Notes
Makes 8-16 doughnuts. *How many doughnuts you want will depend on how full you fill them. I only made 8 and I had some frosting leftover but if I had done 12 or even 16, I would have just filled with a little less buttercream in each one and it would have filled all of them.

 

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An Apology and A Sneak Peak

That’s right, an apology.  Apparently those of you who use Internet Explorer have been seeing a WAY jacked up version of my blog for, well, who knows how long!  I’m mortified.  And embarrassed.  And very much impressed if you continued to come back, knowing how wonky it was…so thank you for sticking with me!  I’m happy to report that my husband has been hard at work fixing the problem and my blog should now appear relatively normal to those of you who use Internet Explorer.  And if it doesn’t, by all means, say something!  I want you to get the best of Desserted Planet at all times!  And it’s definitely a work in progress…

Now, on to the sneak peak.  I had the extreme pleasure of throwing my little sister and her hubby a baby shower this past Saturday.  Everything went so smoothly and it was so fun blessing them with yummy food, friends and of course, gifts!  Before I had even thought through the decor and guest list, I knew what I was going to be making for the dessert table.  I’ll have a full post on the festivities a little later in the week but for now I’ll just leave you with a couple of fun pictures.

 

 

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Crazy About Key Lime

After making my Key Lime Pie last week, I was inspired to search out some more key lime recipes.  I just love the tart and sweet combination so much!  Any of these would make a great summertime treat…enjoy!

Key Lime Bars

Key Lime Bars by myrecipes.com

Key Lime Buttercream Frosting

Key Lime Buttercream Frosting by myrecipes.com

Key Lime Cheesecake

Key Lime Cheesecake by Mangio de Sola

Key Lime Coconut Cupcakes

Key Lime Coconut Cupcakes by The Repressed Pastry Chef

Key Lime Pie Ice Cream

Key Lime Pie Ice Cream by Desserted Planet

Key Lime Shortbread Cookies

Key Lime Shortbread Cookies by Land O' Lakes

Key Lime Tarts

Key Lime Tarts by The Repressed Pastry Chef

 

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Strawberry Lemonade Ooey Gooey Bars

Yes, I know.  Another, ooey gooey bar recipe, Sarah??  For real?!  Yes, FOR. REAL.  I can’t help it!  Trust me, this recipe started off as far away from ooey gooey and baked as you can get but somehow evolved to what you now see!  I don’t know what happened, honestly.  I intended to make a super fruity, summery, refreshing drink for all of you and somehow ended up with my oven on and my KitchenAid mixer going full throttle.  Ugh!  I seriously racked my brain for a looooong time trying to think of a unique, colorful and delicious drink and all I repeatedly kept going back to strawberry lemonade, specifically a Sonic Lemonberry Slush.  Obviously I love the cherry limeades from Sonic but the Lemonberry Slush is a pretty close second.  And all I wanted to do was turn it into…cake.  Ooey gooey butter cake.

Yes, I have a problem (as documented here, here and here).  Sigh.

So, I resigned myself to baking and did I have any regrets?  Heck no!  These ooey gooey bars turned out awesome!  What I really like about these is you could do the lemon cake base and then get creative with the gooey top part.  It calls for strawberry pie filling but you really could do cherry, blackberry or even blueberry–they’d all be delicious!  Drinks can wait people.  Trust me.

Enjoy!

Strawberry Lemonade Ooey Gooey Bars
 
Ingredients
Base
  • 1, 18.25 oz. Lemon Cake Mix
  • 1 Large Lemon, juiced and zested
  • 1 Large Egg
  • 1 Stick Unsalted Butter, melted
  • ½ t. Pure Vanilla Extract
Filling
  • 1, 8 oz. Pkg Cream Cheese, softened
  • 3 Large Eggs
  • 1 t. Pure Vanilla Extract
  • 4 c. Powdered Sugar
  • 1 Stick Unsalted Butter, melted
  • 1, 21 oz. Can Strawberry Pie Filling
Instructions
  1. Preheat the oven to 350 degrees. Generously grease a 9x13 pan.
  2. In the bowl of an electric mixer, combine cake mix, egg, butter, lemon juice and lemon zest and mix well. Press evenly into the bottom of the prepared pan and set aside.
  3. Still using an electric mixer, beat cream cheese until smooth. Add eggs and vanilla. Add powdered sugar and beat well. With mixer on low, slowly pour in butter. Beat in strawberry pie filling. Pour onto the cake mixture and spread evenly. Bake for 55 minutes and let cool completely on a wire rack.
Notes
Makes 15-18 bars.

 

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Gluten-Free Oat and Almond Protein Pancakes

It’s the middle of summer.  It’s freaking hot.  Like hotter than it has ever been in my 31 years of life.  Sweating, sticky and smelly are pretty accurate descriptive words of just about everyone around me, including MYSELF.  Who knew it was possible to gross yourself out SO much?!?  But it totally is.

Naturally, people are wearing less clothes.  And thinking about their figure a little more.  Ok, not all people are thinking about their figure but I know I am!  Can’t you tell by all the low-calorie, fat-free, sugarless, uber-healthy recipes that I post?!  Oh.  Maybe not.   Ok, usually my recipes are sinful and totally NOT healthy but I like to think of them as treats and hope that other people think of them the same way (am I delusional or what?!).    However, I have posted a few nutritious cookie, cake and brownie recipes and hope to keep that list growing.  And these pancakes most definitely qualify as good-for-you food!   We are totally addicted to these things in our house.  I have made them once a week, every week for probably the last month or two.  They are an absolutely fabulous gluten-free option and are perfect for breakfast or a snack.  I have even thrown some cocoa powder in them for a chocolate version that was quite delicious!

Of course you could always throw in some chocolate chips but I like the cocoa powder because it gives it that chocolate factor without all the added fat and sugar.  Feel free to use this recipe as a base and and throw in things like nuts, dried fruit (unsweetened is best) or whatever you happen to be craving at the time!  It is so, so good.

Enjoy!

See original recipe here.

Gluten-Free Oat and Almond Protein Pancakes
 
Ingredients
Dry Ingredients
  • 3 c. Gluten-Free Oat Flour (I just process thick cut oats in my processor until I get three cups of oat flour)
  • ½ t. Aluminum-Free Baking Soda
  • 1 t. Aluminum-Free Baking Powder
  • 1 t. Ground Cinnamon (feel free to add more if you really like cinnamon...I probably do more like 1¼ t.)
  • ½ t. Fine Ground Pink Himalayan Sea Salt
Wet Ingredients
  • 3 c. Water
  • 1 c. Creamy, Unsalted, Raw Almond Butter
  • ¼ c. Pure Vanilla Extract
  • 4 t. Fresh Lemon Juice
  • ½ c. Light Amber Agave (or honey, sucanat, etc)
Add-Ins
  • 6 T. Chia Seeds
  • ¾ c. Thick-Rolled Oats
Instructions
  1. In a large bowl, whisk together all of the dry ingredients. In a blender, mix the wet ingredients until smooth and it has a milk consistency. Stir wet ingredients into dry ingredients until thoroughly combined. Fold in add-ins. The chia seeds will make the mixture VERY thick as it sits (almost the texture of a drop cookie) so if you'd like it thinner, don't add as many or just thin it out 1 tablespoon at a time until you reach the consistency you want. Warm a griddle to medium (I do 325 degrees) and coat with a bit of coconut oil. Scoop batter with a large spoon onto your griddle. Cook for four minutes on each side, until the sides and tops start to look dry. Top with maple agave and fresh blueberries (my personal favorite way to eat them!) and enjoy!
Notes
Makes 20-22 medium sized pancakes.

 

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Key Lime Pie

I cannot, CANNOT let summer go by without making a key lime pie.   It is the quintessential summer dessert, in my opinion.  Tart, sweet and creamy with a crumbly graham cracker crust…just divine.  The best slice I’ve ever had is at a place called the Donut Hole in Destin, FL (who also happen to have AMAZING doughnuts…duh) where we’d vacation every summer when I was a kid.  The anticipation of the one slice of pie was unbelievable and I would savor every last bite knowing I wouldn’t get it again for another 364 days.  But now that I’m all grown up I can make my own, wherever and whenever I want!  Ah, perks of being an adult.

Now I know many people are big advocates of juicing a bunch of those cute little key limes to get the perfect key lime flavor for their pie, but I happen to really like Nellie and Joe’s Key West Lime Juice.  I love the flavor it gives my pies and yes, I’ve done it both ways and honestly can’t tell a difference.  Maybe I’m just not enough of a snob but hey, it works and this pie gets rave reviews every time I make it.  Oh and did I mention it’s a breeze to whip up?  Because it totally is!  Enjoy!

4.5 from 4 reviews
Key Lime Pie
 
Ingredients
Key Lime Pie
  • 2 c. Graham Cracker Crumbs
  • 1 stick Unsalted Butter, melted
  • 4 Egg Yolks, beaten
  • 2, 14 oz. Cans Sweetened Condensed Milk
  • 1 c. Key Lime Juice
  • Juice and Zest of one Large Lime
  • ½ t. Pure Vanilla Extract
Whipped Cream
  • 1 c. Heavy Whipping Cream
  • ¼ c. Powdered Sugar
  • 1 T. Pure Vanilla Extract
Instructions
For the Key Lime Pie
  1. Preheat oven to 375 degrees. Grease a 9-inch springform pan.
  2. In a medium bowl, mix together melted butter and graham cracker crumbs. Press into the bottom and halfway up the sides of the pan.
  3. In a large bowl whisk together the egg yolks, sweetened condensed milk, key lime juice, lime juice and zest, and vanilla. Pour into the graham cracker crust and bake for 30 minutes. Let cool completely on a wire rack and then in the refrigerator for at least 2 hours. Garnish with homemade whipped cream.
For the Whipped Cream
  1. In the bowl of an electric mixer, whip the heavy whipping cream until thick and stiff. Beat in the powdered sugar and vanilla. Pipe onto key lime pie.
Notes
Serves 8-10.

 

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Lightened Up Gluten-Free Brownies

Not so long ago I made my first batch of gluten-free brownies.  While good, they relied heavily (as in it’s the main ingredient) on an absurd amount of almond butter.  Not that I’m complaining..I love almond butter and could (and do!) eat it by the spoonful and as an ingredient in many baked goods.  However, it made for one calorie-laden gluten-free brownie.  So since I had also been experimenting with chickpeas in my baking lately (like these awesome Grain-Free Peanut Butter Chocolate Chips Cookies) and wondered if I could use them for some of the almond butter in this recipe.

The results?  Fabulous.  The chickpeas produced a slightly softer, cake-like brownie with the same richness as the original recipe.  And I love that it cut back on the fat and calories while injecting a good amount of fiber.  I took these to a dinner and people preferred these over the totally NOT healthy frosted sugar cookies I brought and were asking for the recipe!  Yep, a keeper.

Enjoy!

Lightened Up Gluten-Free Brownies
 
Ingredients
  • 1 c. Organic Almond Butter (no salt, oil, sugar etc added)
  • 1 c. (15 oz. can) Chickpeas processed in a food processor until smooth with ¼ c. unsweetened almond milk
  • 2 Eggs
  • ¾ c. Honey
  • 1½ T. Vanilla
  • 1 T. Instant Coffee Granules dissolved in 2 T. Hot Water
  • ½ c. Cocoa Powder
  • 1 t. Aluminum-Free Baking Soda
  • ½ t. Pink Himalayan Sea Salt (or whatever you have)
  • 3 T. Dark Chocolate Chips or English Walnuts, etc (try to find chocolate chips that are not made with refined sugar, etc)
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
  2. In the bowl of an electric mixer, beat the almond butter and chickpea/almond milk mixture on medium speed until smooth. Beat in eggs, one at a time, then honey, vanilla and coffee. Beat in cocoa powder, salt and baking soda. Spread batter into the baking pan. Sprinkle with chocolate chips, nuts, etc.
  3. Bake for 30-35 minutes until a toothpick inserted in the middle comes out clean.
Notes
Makes 24 brownies.

 

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Dark Cherry Fruit Leather Roll-Ups

As stated in previous posts, I am loving all the fruit this summer.  I can’t say it enough.  I don’t know if I just forgot how good berries and cherries and melons were or if it’s the fact that we are consciously trying to eat more fresh fruit, but everything is just sooooo good this year.  And as usual when the cherries show up in the store, I find myself standing in front of them, debating wether or not to spend the money and get some.  Like, every. time.  I will seriously stand, debate, put some in my cart, put them back, stand there some more, see if I can cut something else from my grocery list then resign myself to the fact that they are a little too pricey and slowly walk away.  How sad is that?!?  So when I found some gorgeous cherries at Braum’s (of all places!) on sale for a ridiculous price, I snatched them up.

Of course I initially wanted to eat all of them right away.  But then I saw this recipe for fruit leather from Baked by Rachel and that was it–I KNEW what I was doing with those cherries.  I was nervous since I’ve wanted to make fruit leather, gummies, etc before but have always been scared of leaving my oven on for 15 hours and not having it turn out and some people said it worked, some said it didn’t so I just never tried but this time I was going for it!  Of course, I STILL put the leather in my oven a little too late in the evening for the five hours baking required and ended up waiting until 12:30 at night to pull it out of the oven.  Yes, I’m 31 and that’s late for me.  Anyway…

I pulled it out and knew immediately it wasn’t coming off the parchment paper.  Ok, not to panic.  Haha, yeah right, I totally panicked.  And then I went to bed.  That’s right, I went to bed and FORGOT about the fruit leather sitting on top of my stove.  And you know what?  It worked!  Apparently setting the pans out in the open air overnight for about eight hours was the right thing to do because the next day I was able to slice and VERY GENTLY peel them off the parchment paper!  Sweet!  And wow, are these things amazing!!!  Jeremy loves them, I love them and my niece and nephew love them (and the kid test is the true test if you ask me).  I totally plan on making them again but trying a different fruit and subbing sucanat for the sugar so they are a little more healthy.

Have fun!

Dark Cherry Fruit Leather Roll-Ups
 
Ingredients
  • 5 c. Dark Bing Cherries, pitted
  • ¼ c. plus 1 T. Water
  • ⅓ c. plus 2 T. Sugar in the Raw (or granulated sugar which is what the original recipe calls for)
Instructions
  1. Preheat oven to 170 degrees. Line two large baking sheets with parchment paper.
  2. In a large saucepan, combine cherries and water and bring to a boil over high heat, cooking and stirring until all the cherries are soft and have broken down a bit. It will take about 8-10 minutes.
  3. Transfer to a blender and blend until completely smooth (mine had the tiniest pieces of cherry left in it and I actually loved it). Return to saucepan, add sugar and cook over medium-low heat until thickened, about 10 minutes.
  4. Divide mixture evenly between the two baking sheets. Use an offset spatula or the back of a large wooden spoon to spread the mixture as evenly and thin as possible without the white of the parchment paper coming though. Spots that are not thin enough, may not cook/dry completely (I had one small spot like that but it wasn't a big deal).
  5. Bake in the oven, rotating pans every hour for 5 hours or until just slightly tacky. Remove from oven and let air dry on the baking sheets for at least 8 hours.
  6. With the parchment paper, lift and move the fruit leather sheets onto a cutting board. Using a pizza slicer (or extremely sharp knife), cut the sheets into 6 strips each (for a total of 12 strips). Starting at the edge of one sheet, gently peel the leather away from the parchment and roll up. Wrap a piece of parchment around each roll-up and secure with string or tape. Store in an air-tight container.
Notes
Makes 12 fruit leather roll-ups.

 

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Chocolate, Cupcakes and….Dehydrators?

My birthday weekend has come and gone.  I ate some good food, opened gifts and had quality family time.  Oh!  I even managed to see a movie–The Amazing Spiderman.  It was…ok.  Lots of action, some suspense and no girly, mushy, lovey, dovey romance junk, so that’s good.  I even got to indulge in my favorite concrete creation of vanilla custard, Oreo, brownies and cherry juice (courtesy of my hubby’s genius) at Andy’s.

As for the gifts, here’s a quick little roundup of some fun things I got…

A dehydrator!!!!  We’re getting into a raw food diet in our household and upon further research, I’ve discovered dehydrators are used in a LOT of recipes.  Unfortunately, this one gets a little too hot to be considered “raw” so I’m getting another new one!  (and yes, I do see the irony in posting about our new raw diet on my dessert blog).  Oh and a new cookie spatula!  Very exciting since mine went missing a couple months ago.  Yes, these are the things I get excited about.

Fun little mug and some Russell Stover raspberry cheesecake filled chocolates…yum.

Ice cream books!!  I am so excited about these.  I’ve had a huge urge to make my own ice cream the past couple of months and cannot WAIT to try out some of these recipes.

Technically not food but how could I not share these with a name like Pink Sugar?  This is my favorite perfume/body wash/lotion ever.  I get compliments on it every time.

And thanks to my in-laws and parents, I’ll be purchasing a bigger, badder food processor in the near future so no picture of that yet, but soon, very soon.

It was truly a great weekend and I wish I could do it all over again….every weekend!  Haha.  I’m blessed to have such great family and friends to celebrate with and thankful for all the love they showed me!

 

 

 

 

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Blackberry-Peach Cobbler with Streusel Topping

I can’t seem to get enough of the amazing fresh fruit from our farmer’s market this summer.  I find myself buying more than I can possibly eat before it goes bad, but I try!  Peaches, blackberries, raspberries, cherries, watermelon…there’s just so much summertime goodness right now.  And I couldn’t let the whole summer go by without making a cobbler!  This recipe was super easy to throw together.  I had it in the oven in 30 minutes and it only took another 30 to bake up.

I did make a couple of changes.  I wanted some oats in my streusel so I cut back on the amount of pecans and also used less blackberries because the ones that I got were so amazingly sweet, I couldn’t bare to use them all in the cobbler.  They were way to good just eaten fresh.  But I still liked having a few scattered throughout the cobbler.  It was perfect, in my opinion and totally hit the spot, warm and gooey out of the oven with a scoop of cold vanilla ice cream.

Enjoy!

Blackberry-Peach Cobbler with Streusel Topping
 
Ingredients
Streusel
  • ¾ c. Light Brown Sugar, packed
  • ½ c. Unsalted Butter, melted
  • ⅛ t. Salt
  • 1½ c. All-Purpose Flour
  • ½ c. Pecans, toasted
  • ½ c. Thick-Rolled Oats
Filling
  • 5 c. Fresh Peaches, sliced (about 5 large peaches)
  • ½ c. Granulated Sugar
  • 3 T. All-Purpose Flour
  • ¼ t. Nutmeg
  • 1 c. Fresh Blackberries
Instructions
  1. Lightly grease a 9x9 pan. Preheat oven to 375 degrees.
For the Streusel
  1. Stir together the brown sugar, butter and salt in a medium bowl. Add flour, pecans and oats until blended. Set aside.
For Filling
  1. In a large saucepan, stir together peaches, flour, sugar and nutmeg over medium heat. Stirring occasionally, leave over medium heat until juices have thickened, about 5 minutes. Remove from heat and gently stir in blackberries. spoon mixture into pan. Crumble streusel mixture over hot peach mixture.
  2. Bake for 30 minutes, until bubbly and golden brown.
Notes
Serves 12

 

 

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Baking with Zucchini

Hi friends!  To follow up my majorly delicious (and healthy!) zucchini bread recipe, I thought I’d share even MORE recipes for baking with zucchini!  Just in case your garden overfloweth like so many people I know.  If you see more than you can bake at the moment, not a problem!  Just freeze your grated zucchini and thaw it out at a later time.  And I’ve included a mix of healthy and not-so-healthy recipes so there are options for everyone!

Chocolate-Cinnamon Swirled Zucchini Bread

Chocolate-Cinnamon Swirled Zucchini Bread by Bittersweet Blog

Chocolate Zucchini Cake with Dark Chocolate Ganache

Chocolate Zucchini Cake with Dark Chocolate Ganache by the Repressed Pastry Chef

Vegan, Gluten-Free, Sugar-Free Zucchini Muffins

Vegan, Gluten-Free, Sugar-Free Zucchini Muffins by Florida Coastal Cooking

Spiced Zucchini Cake with Maple Cream Cheese Frosting

Spiced Zucchini Cake with Maple Cream Cheese Frosting by My Baking Addiction

Zucchini Cookie Sandwiches

Zucchini Cookie Sandwiches by The Hall Family Blog

Zucchini Pineapple Cupcakes with Orange Sour Cream Frosting

Zucchini Pineapple Cupcakes with Orange Sour Cream Frosting by Brown Eyed Baker

Whole Wheat Zucchini Nut Muffins

Whole Wheat Zucchini Nut Muffins by Eating Clean Recipes

Zucchini Cookies with Chocolate Chips and Dried Cranberries

Zucchini Cookies with Chocolate Chips and Dried Cranberries by Two Peas and Their Pod

 

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Neapolitan Ice Cream Sandwich Cake

Photo by Food Network

I really, really wanted to make this Neapolitan Ice Cream Sandwich Cake this past weekend but it just did not happen!  I was too busy working on brownies and sugar cookies and all kinds of other tasty things.  I’ve been dying to share it with all of you ever since it showed up in my inbox last week.  So I finally decided I am just going to post the recipe on my blog, even though I haven’t personally made it.  I figure it has to be good, I mean how can you go wrong with ice cream sandwiches, strawberry and mint ice cream and chocolate?!  The answer is you CAN’T.  Just not possible.

Someone make this and let me know how wonderful it is!

Neapolitan Ice Cream Cake
 
Ingredients
  • 10, 3.5-ounce Rectangular Vanilla Ice Cream Sandwiches
  • 1 Pint Strawberry Ice Cream, slightly softened
  • 1 Pint Mint Chip or Pistachio Ice Cream, slightly softened
  • ½ c. Oreos or Chocolate Wafer Cookies, finely crushed (about 12 cookies)
  • Chocolate Shell Topping, for spreading
Instructions
  1. Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.
  2. Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.
Notes
Serves 8

 

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Jeni’s Splendid Ice Creams

 

Brace yourself:  I’m about to introduce you to ice cream that will forever change the way you look at ice cream and prevent you from ever eating any other ice cream ever again.  Ever.  Sounds pretty serious, huh?  Am I exaggerating?  No.  Being melodramatic?  Ok, maybe a little.  But I am dead serious when I say this is the BEST ice cream I have ever had.  And I’ve tried many.

Jeni’s Splendid Ice Creams is the genius of Jeni Bauer.  She is a huge advocate of the highest-quality, most fresh and extremely pure ingredients and it completely shows in her ice creams.  I was trying to remember the other day how I had even heard of Jeni’s in the first place and then it came back to me–Askinosie!  As in Askinosie Chocolate.  He is based here in my hometown of Springfield, MO and of course I follow him on Facebook and Twitter and I remember not too long ago he was constantly posting about a collaboration he had done with Jeni’s and I eventually had had enough!  I had to know what this ice cream was all about!

So, I hopped online and quickly was lost in the photos and descriptions of all her ice creams.  I mean, seriously…Whiskey & Pecans, Brown Butter Almond Brittle…these just were not your run-of-the-mill cookies n’ cream and mint chocolate chip flavors.  I went to put one in my cart and quickly discovered the minimum purchase was four pints and a total of $48!  Eek!  Yeah, couldn’t justify that.  I was sad.  Very sad.  But life went on and then one afternoon it hit me–what if a store in my little ole town of Springfield, MO sold Jeni’s?!  (can you say, “DUH”?)  Sure enough I discovered two local grocers, Mama Jeans and Homegrown Foods, that carried Jeni’s and made my first official purchase of Roxbury Road!  Think rocky road but with the best chocolate ice cream you’ve ever had, HOMEMADE marshmallows (which I’m a huge advocate of), roasted almonds in every bite and a hint of caramel.  Absolutely, amazingly, delicious.

Jeremy and I agreed since it was pricey, we’d make our little pint last and savor every bite.  Well, someone didn’t hold up their end of the deal..and it wan’t ME.  So naturally I decided I needed to do a review on my blog and share the goodness with the world which of course meant buying more.  Yay!  I picked up Brambleberry Crisp and Salty Caramel.  The Brambleberry Crisp has swirls of Brambleberry Jam which is made up of three different berries and delicious pieces of oat streusel.  I think it might be my favorite so far.

The Salty Caramel is almost indescribable.  Imagine the most amazing salted caramel you’ve ever had, in ice cream form.  And I love reading the ingredients label and seeing things in my ice cream I actually recognize such as real cream, berries, sugar, etc and absolutely NOTHING artificial or cooked up in a lab.  I honestly can’t do the ice cream justice describing it; you really have to taste it for yourself!

As for the price, at $9.99 for a pint from the store, sure it’s a little pricey but there is a reason–it’s WORTH it.  Jeremy and I can go to our local custard joint, load our custard up with all kinds of toppings and easily spend $10 between the two of us.  And we have nothing to show for it after about 10 minutes.  With the Jeni’s?  Yep, we’ve still got plenty in the freezer.  Now if I can just keep Jeremy out of it….

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Bakery Review – Pinkitzel in Oklahoma City

Warning:  This post contains many pictures.  I apologize in advance.  However, I originally had 50 and managed to narrow it down to 20.  And yes, I know you’re dying to see ALL 50 so I have a slideshow at the very end of this post with every. single. photo.

Ok, so I’ve talked about the little trip Jeremy and I took to Oklahoma City and the bakeries we visited, here and here.  But I have saved the best for last.  Pinkitzel is the sole reason I wanted to go to Oklahoma City.  Ever since finding them online a few months ago, I have been absolutely DYING to visit.  And I finally got to!  Since I have ambitions of opening my own candy shop one day, Pinkitzel is a MAJOR inspiration in my book.  I was so excited to go.  Probably too excited.

From the moment we walked in, I tried to contain myself but it was hard!  I’m sure the employees thought we were nuts…Jeremy taking pictures, me jotting down notes…yeah, we looked crazy.  At least I felt like I did.  But I didn’t care!  I was in candy heaven and no one was raining on my parade.  First off, the decor is AMAZING.  Totally my style and pretty dang close to what I’d choose for a store of my own.  It was black, white and hot pink with a rococo/baroque feel to it.  The party rooms were out. of. this. world.  There is a black and white one that could be accented with the colors of the person’s party/event they are having.  I believe the room was set up for an engagement party when we were visiting that day.

And then you have a red/pink room that is very girly and a little smaller, probably more for a young girl’s birthday party or even a bridal or baby shower.  Both of the rooms were so neat and over the top, pretty much like everything in the store.

There were also tons of fun merchandise and nicknacks and novelty gifts.

And the candy.  Oh, the candy.  So much to choose from.  I tried to be really picky but still get a good variety–at $3.75 for 1/4lb, this stuff wasn’t cheap!  But I can honestly say, it was totally worth the price.  A million times better quality than the stuff you’d get somewhere else (like our local shop in Springfield, Mr. Bulky’s) and the selection was just phenomenal.

My only regret about this place was spending $9 on three, yes THREE, cupcakes that were horrible, instead of using it on more candy.  Yes, you are doing the math correctly…$3 each.  I had read reviews that people posted online saying the cupcakes were from somewhere like Sam’s Club and just frosted different colors and sure enough…that’s what they were.  Except I like the cupcakes from Sam’s Club (shocker, I know) and I definitely did NOT like these.  They were even smaller than a regular size cupcake (if you can imagine that) and so loaded with artificially flavored frosting they were nearly inedible.  Let’s just say it was a good thing we were sitting right next to a trash can.  They also had a selection of chocolate truffles that were decent.  Not the best, but definitely ok.

BUT, the candy more than made up for the cupcakes and truffles.  I think it’s clear that the main product focus is the candy and it’s worth every penny.  I truly wish I’d just stuck with candy but I have no doubt I’ll be back to this place.  It’s sensory overload in every way and I love it!  Definitely make sure you stop in if you’re ever in the area!

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July 4th Cakes!

Happy July 4th!  How are you celebrating today?  We have zero plans today (except staying inside in the air conditioning!) and then we’re heading to a get-together our church is putting on with bbq, games for kids and of course, fireworks!  I will say fireworks are making me extremely nervous this year with the dry conditions and potential for fire but I’m just gonna try to relax and not freak out and tackle every little kid I see with a sparkler too near to grass.   Hopefully I’ve done enough preaching to all my friends and family on Facebook.  I’m sure they just loooooove me and my paranoid ways right now.  Oh well!

Anyway, onto a more pleasant topic:  CAKE.  I love cake…cheesecake, ice cream cake, cake-cake, cupcakes, cheesecake-cakes…you get the point.   And these patriotic cakes are perfect for July 4th, whether you’re celebrating today or this weekend.

Have a safe and fun holiday!

July 4th Bundt Cake

Berry Star Cheesecake

Hidden Flag Cake

Red, White and Blue Sprinkles Cake

Simple Star Cake

Berry Vanilla Ice Cream Cake

Flag Ice Cream Cake

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Lemon Bars

One of Jeremy’s co-workers, Amy, just had her baby, Mr. Cannon Bailey Crocker.  He is sweet and perfect and mom and dad are soooo happy he finally showed up.  Jeremy’s office is pretty much a bunch of guys (with the exception of Amy) and it’s kind of like one big family…we all know each other, hang out together on occasion and when someone in the office has a baby, the wives make food!  So we got a meal sign-up sheet together for Amy and her family and I immediately knew what dessert I was going to make her even before I figured out what main dish I’d be preparing.  It’s all about priorities, right??

Amy had mentioned not too long ago that she loves lemon bars.  Perfect!  I already had a couple of recipes that I’d made before but I wanted to try a new one.  So I found this one by Ina Garten and it is so, SO good.  Definitely the best lemon bar recipe I have tried yet, by far.  I love the ratio of crust to filling.  Usually it’s half crust and half filling (which is not enough filling, in my opinion) but this recipe was about one-third crust and two-third filling.  The lemon filling was the perfect balance of sweet and tart and the crust was flaky and buttery.  This recipe is a keeper!

3.5 from 6 reviews
Lemon Bars
 
Ingredients
Crust
  • 2 sticks Unsalted Butter, softened
  • ½ c. Granulated Sugar
  • 2 c. All-Purpose Flour
  • ⅛ t. Salt
  • ½ t. Pure Vanilla Extract
Filling
  • 6 Large Eggs at room temperature
  • 3 c. Granulated Sugar
  • 2 T. Grated Lemon Zest (4 to 6 lemons)
  • 1 c. Freshly Squeezed Lemon Juice (8 lemons)
  • 1 c. All-Purpose Flour
  • Powdered Sugar, for dusting
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9x13 pan.
For the Crust
  1. For the crust, cream the butter and sugar until light and fluffy in the bowl of an electric mixer. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Add vanilla. Gather the dough into a ball and press gently and evenly into the 9x13 pan. Chill in the refrigerator for 15 minutes.
  2. Bake the crust for 18 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on, set to 350 degrees.
For the Filling
  1. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 minutes, until the filling is set. Let cool to room temperature.
  2. Cut into triangles or squares and dust with powdered sugar.
Notes
Makes about 20 servings.

 

 

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Red Velvet Funnel Cake

My niece is a genius.  Yes, she is one of the sharpest, brightest, most creative and beautiful little girls I know.  But I’ve now confirmed she is a CULINARY genius as well.  My sister-in-law, Rachel, had mentioned a loooong time ago that Joslyn misunderstood something she said once and mistakenly thought that she and Rachel were going to make red velvet funnel cakes, instead of cupcakes.   Ummm, can you say brilliant?!?  I immediately tucked the idea away in the back of my mind knowing one day I’d get around to it and I am so happy to finally announce that day has come!

Now I’ve only made funnel cakes once in my life when I was a kid and I seemed to remember it being fairly easy and so, so fun and most of all extremely YUMMY.  The same can pretty much be said this time around but I must have forgotten how MESSY it was.  Umm, yes, this was messy.  I’m just going to be honest–get a funnel cake pitcher.  There’s a reason they make these, people.  Do not attempt to use a pastry bag fitted with a large tip (like I did) or a ziploc bag with a corner cut off.  I basically had to hold my finger over the hole of the tip while Jeremy poured the batter into the pastry bag (it turned out to be a VERY loose batter) and then release it into the oil  Don’t get me wrong…it worked.  Oh it totally worked.  But messy?  Yes.  And I HATE messy.  As a matter of fact, you could probably even use an empty, clean ketchup bottle which I know a lot of people do for pancake batter, which has a very similar consistency and would be much more controllable.  If only I had thought of that before…

Besides the messy factor, this red velvet funnel cake was super easy to mix up, required an absurd amount of red food dye (eek!) and was ABSOLUTELY DELICIOUS with a generous amount of powdered sugar, vanilla ice cream, homemade whipped cream and fresh blueberries.  And if you want just a plain funnel cake but still want to be patriotic, just dye the basic recipe red or blue and voila!  I think it is such a fun dessert for the 4th of July!

Enjoy!

Red Velvet Funnel Cake
 
Ingredients
  • 2 c. All-Purpose Flour
  • 1 t. Baking Powder
  • 1 t. Salt
  • ⅓ c. Cocoa Powder
  • 2 Eggs
  • 1¾ c. Buttermilk
  • 2 t. Pure Vanilla Extract
  • Red Food Dye (lots)
  • 1 Bottle Vegetable Oil (I used 7 cups)
  • Powdered Sugar, Ice Cream, Blueberries, etc for topping
Instructions
  1. In a medium bowl, whisk together the flour, baking powder, salt and cocoa. In a large bowl, mix together the eggs, buttermilk and vanilla. And the dry ingredients to the wet ingredients and stir together until smooth. Add the red food dye until you have the red color you desire (I used about half of a 1 oz. bottle).
  2. Pour the oil into a large skillet. Heat oil until a thermometer reaches at least 290 degrees (even though the original recipe called for 360 degrees, mine only ever got to 290 so I went with it and it worked). Release the batter into the oil while making a circular motion. Mine were pretty large, about 7-8 inches in diameter. Fry for about two minutes until it no longer looks raw. Using large tongs, grab the funnel cake in the middle (NOT the edges..they are crisp and could break) and gently turn over. Fry for one more minute and then place on a paper towel lined plate to soak up additional grease. Dust with a generous amount of powdered sugar and top with vanilla ice cream, whipped cream and blueberries.
Notes
Makes 5 large funnel cakes. Note: This is NOT a sweet funnel cake, which is why I recommend topping it with a generous amount of the powdered sugar, whipped cream, ice cream, etc...it pairs perfectly with those things.

 

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Grain-Free Peanut Butter Chocolate Chip Cookies

Healthy baking has come a looooong way.  Especially in my kitchen.  I remember back when I did most of my “healthy” baking and it consisted of mass amounts of whole wheat flour, Splenda (God forbid) and tons of egg whites.  Thankfully, I now know what healthy really means….REAL ingredients that are not artificial, preservative laden bombs.  And most of those recipes honestly, well, they weren’t that great. Let’s just leave it at that.

But the healthy recipes I’m finding nowadays are a whole other story.  They are chocked full of nutritious and real ingredients.  And I have yet to come across one I did not LOVE.  Seriously.  Such is the case with these cookies.  I found the original recipe on the Texanerin Baking blog and only tinkered with it a bit.  Ok, that’s a lie.  The first time I made it I messed with the recipe ALOT and while I managed to create what could be considered the most amazingly delicious healthy peanut butter and chocolate chip fudge EVER, they didn’t quite bake up like a cookie.  Not to say they weren’t good..just not very cookie like.  So I tried the recipe again and stuck as close to the original as possible with only a few minor changes.  And they. Were. Awesome.

Don’t let the beans throw you off…it’s amazing how great they work for gluten-free baking and meld seamlessly with the other ingredients. The first time I used beans for these Chocolate Cupcakes with Tart Cherry Frosting, I was highly skeptical, but the recipe turned out awesome and honestly it was one of the best chocolate cakes.  In my opinion at least.  So give beans a try in your baked goods!  They add loads of protein and fiber which our bodies need!

Enjoy!

Grain-Free Peanut Butter Chocolate Chip Cookies
 
Ingredients
  • 1½ c. (15 oz. can) Chickpeas, drained, rinsed and patted dry with paper towels
  • ½ c., plus 2 T. All-Natural Peanut Butter (no oil, salt, sugar, etc)
  • ¼ c., plus 2 T. Honey
  • 1 t. Baking Powder (I use aluminum-free)
  • ⅛ t. Salt (I use Pink Himalayan Sea Salt)
  • 1 T. Pure Vanilla Extract
  • ⅓ c. Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees. Line one large cookie sheet with parchment paper.
  2. In a food processor, blend together all the ingredients, except for the chocolate chips, until very smooth. Scrape the sides and top to get the small pieces of chickpeas and process again until smooth. Scrape into a medium size bowl and stir in the chocolate chips. The mixture will be very thick and sticky. Drop by large spoonfuls onto the baking sheet. Bake for 12 minutes and let cool completely on a wire rack.
Notes
Makes 14, 1½" cookies. Note: They are best to eat on the first day and are the most like a traditional cookie. The next day they are still yummy but the texture changes just a bit and they seem more like cookie dough.

 

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