Gluten-Free Chickpea Blondies with Dark Chocolate Chips

 

 

 

I haven’t made this recipe for a little over a year. And there is a very good reason…I can’t NOT eat these.

Self-control practically goes out the window when I make these bars and a year ago I was making them WAY too often and enjoying WAY too many.  One of the problems is that everyone else around me loved them too so I had no excuse NOT to make them for every and any social function. And even worse I never would give out the recipe because there was that tiny little recipe hoarder voice in my head that said “these are good…like, really, really, REALLY good and one day you may went to sell them in your amazing vegan bakery so do not, I repeat DO NOT give away the recipe”.

I listened to that voice for a long time but over the past year I’ve realized that sharing is caring and who am I kidding, I’m not getting up at 3 in the morning, every morning, for the rest of my life to bake and sell anything!

So, I was really excited to make these again not only to eat but also for the blog! They are so stinking easy because you basically put everything in a high powered blender and blend! And of course they are vegan, gluten-free, refined sugar-free, no oil and no eggs! Does it get much better?! Don’t be put off by the chickpeas–they make these bars SO creamy and moist it’s unbelievable. And they cut way down on the fat and calories while adding a good amount of protein and fiber!

I hope you enjoy them as much as we do!

Flourless Chickpea Blondies with Dark Chocolate Chunks
 
Ingredients
  • 2, 15 oz. Cans Chickpeas, drained and rinsed
  • ⅓ c. Aquafaba (chickpea liquid)
  • 1 c. Unsalted Almond Butter
  • ⅔ c. Agave
  • ⅓ c. Xylitol
  • 2 T. Pure Vanilla Extract
  • ½ c. Almond Flour
  • 1 t. Sea Salt
  • ½ t. Baking Powder
  • ½ t. Baking Soda
  • ¾ c. Lily's Chocolate Chips (or other vegan/refined sugar free brand of choice)
Instructions
  1. Preheat oven to 350 degrees. Spray a 8x8 or 9x9 pan with non-stick coconut oil cooking spray.
  2. In a high-powered blender add all ingredients except the chocolate chips.
  3. Blend on high until mixture is completely creamy and smooth. You may have to stop and scrape down the mixture several times to make sure you get all the chickpeas blended in.
  4. Spread into prepared pan and sprinkle the chocolate chips over the mixture.
  5. Bake for 25-28 minutes or until a tester comes out clean. Let cool completely before cutting and serving.
Notes
Makes 18 bars.

 

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Vintage Race Car 3rd Birthday Party!

 

There was no wondering what the theme would be this year for Eli’s 3rd birthday party–CARS! He is obsessed, particularly with the Cars cars…Lightening McQueen, Bobby Swift…the whole gang. But I wasn’t really down with having a Cars birthday party or even Hotwheels–not my style at all. But after a little Pinterest time,  I stumbled across the vintage race car theme and LOVED it.

I went simple (at least for me) and did a couple of banners for decor, car cake, chocolate dipped pretzel rods that were “dip sticks” and mini chocolate doughnuts that were our “spare tires”. I actually loved how this one turned out and I’m finding that simple can be a lot better sometimes!

Here are some pics from the day…

Dipsticks! (aka chocolate dipped pretzel rods)

 

Spare Tires…

The Vintage Race Car Cake…

Some more of the decor…

And last but not least the birthday boy playing lawn games with his cousins. This must have been a good shot. 😉

Check out the link below for more party inspiration!

Alphabet 2nd Birthday Party!

 

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Rainbow Unicorn 5th Birthday Party!

We recently celebrated Avery’s 5th birthday party and I wanted to share a few pics of the festivities. I went super simple this year especially where the dessert table was concerned. I ended up doing Sixlets in her party colors, white chocolate unicorn pops and a unicorn cake. Time and budget were limited this year but it forced me to keep things simple which was a GOOD thing. 🙂

Here are a few pics! And if you’re interested in her previous parties, I have links to all of them at the end of the post!

 

Birthday Girl! 🙂

More table pics.

Unicorns taking a nap?? Or maybe telling secrets… 🙂

Birthday girl focusing hard on coloring her unicorn.

The pops and another table pic!

Check out previous parties!

Rainbow Sprinkles and Confetti FIRST Birthday Party!

Ice Cream Shoppe 2nd Birthday Party!

Sparkle Princess 3rd Birthday Party!

Kitty Cat 4th Birthday Party!

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Coconut Blackberry Pops

I’ll get right to the point–homemade COCONUT BLACKBERRY POPS. Dairy free. Refined sugar free. Full of cool, creamy, coconutty/blackberry deliciousness. Ridiculously easy, inexpensive and insanely good.

We made them. We ate them. We love them. You will too. PROMISE.

Summer is coming (yay!). Be prepared.

And…ENJOY. 🙂

Blackberry Coconut Pops
 
Ingredients
  • 1, 13.5 oz. Can Full-Fat Coconut Milk
  • 1, 13.5 oz. Can Lite Coconut Milk
  • ½ c. Sucanat, or sweetener of choice (xylitol, truvia, erythritol, stevia etc)
  • 1 t. Pure Vanilla Extract
  • ½ t. Coconut Extract (optional)
  • ½ c. Unsweetened, Shredded Coconut
  • 2 c. All-Fruit Blackberry Jam
Instructions
  1. In a high speed blender, blend both coconut milks, sucanat, vanilla extract and coconut extract until smooth.
  2. Pour into a bowl and stir in shredded coconut.
  3. Pour coconut mixture into popsicle molds, about ⅔ of the way full.
  4. Freeze for one hour.
  5. Top with a couple tablespoons of blackberry jam and insert popsicle stick into middle.
  6. Freeze overnight.
  7. Run warm water over popsicle molds for a few seconds and then gently remove popsicle. Eat immediately.
Notes
Makes 12 pops

 

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Alphabet 2nd Birthday Party!

Believe it or not, I have ANOTHER kid…who I’ve never blogged about. 😀 Until now! I’m still in the process of digging up his first birthday pics but in the meantime we’re just gonna skip ahead to his SECOND birthday.

We did an alphabet theme for this one because the child knew his alphabet forwards and backwards way before he turned two. And boy themes are TOUGH…farm animals, cars, jungle, cartoon/tv shows…ugh. Not my style so much but the alphabet theme turned out cute! Here are a few pics from our fun day…

It was a fun party with beautiful weather and awesome friends! And a certain two year old ate WAY too many chocolate letters off of the chocolate chip cookie bars while mom wasn’t looking but hey, it was his birthday and c’mon chocolate is just GOOD. 😉  We love you E!

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Kitty Cat 4th Birthday Party!

Since birthday parties are rolling around again, I thought I’d finally get around to posting LAST year’s birthday party pictures. I’m so on top of it! Avery decided on a Kitty Cat theme which was super fun to come up with all the decor and treats for. All the little desserts were made by me except the AWESOME cat cake. Goodies included chocolate cherry mice, feline faces, cat claws, meow mix and hair balls!

We had such a fun time! Hope you enjoy the pics!

P.S. If you want to see past birthdays here is her Rainbow Sprinkles and Confetti FIRST Birthday Party, Ice Cream Shoppe 2nd Birthday Party and Sparkle Princess 3rd Birthday Party!

The table!

The birthday girl in her black kitty cat dress with her bestie!

 

More friends!

 

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Pumpkin and Dark Chocolate Energy Bites

It’s fall which of course means pumpkin EVERYTHING. And I love it! Pumpkin has so many great uses in baking, especially when it comes to baking something HEALTHY. Sadly, I don’t have many healthy pumpkin recipes up to this point on my blog, but I do love this Pumpkin Spice Dessert Dip and just made these Fudgy Butternut Squash Brownies with PUMPKIN instead of the butternut squash and they were amazing!

So, I’m excited to add these Pumpkin and Dark Chocolate Energy Bites to the mix. These little gems are so tasty and so very good for you! I don’t mind giving these to my kids for breakfast one bit. They’ve got fiber, protein, good fats and some great nutrients! Oh and the best part…DARK CHOCOLATE. 😀

They only take a few minutes to whip up–give ’em a try!

Pumpkin and Dark Chocolate Energy Bites
Author: 
Category: Dessert
 
Ingredients
  • 3 c. Oats
  • 1, 15 oz. Can Pumpkin Puree, NOT pumpkin pie filling (prefer organic)
  • ¾ c. Roasted Almond Butter (no salt, oil added...just roasted almonds)
  • ½ c. plus 2 T. Agave
  • ½ t. Cinnamon
  • ½ t. Pumpkin Pie Spice
  • 1 T. Pure Vanilla Extract
  • 6 T. Ground Flaxseeds
  • ¼ c. Shredded, Unsweetened Coconut
  • 1 c. Raw Sunflower Seeds, toasted
  • ¾ c. Chocolate Dreams Chocolate Chips
Instructions
  1. In the bowl of an electric mixer, beat together oats, pumpkin puree, almond butter, agave, cinnamon, pumpkin pie spice, vanilla, ground flaxseed and shredded coconut until well combined.
  2. Stir in sunflower seeds and dark chocolate chips.
  3. Roll into balls of about 1½″ in diameter.
  4. Place on a large baking sheet lined with parchment or foil and place in the freezer for one hour. Store in an air-tight container in the refrigerator.
Notes
Makes 45.

 

 

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Salted Caramel Apple Pie Bars

In the last week we’ve made not one but TWO trips to the apple orchard because they are just SO good right now and there are new varieties every day! Our first trip we picked tons of Jonathan and Grimes and the second time it was all about the Fujis!

So, needless to say we’ve been eating a LOT of apples. And of course I’ve done a little baking…I gave my mom’s German Apple Cake a healthy makeover and it turned out DELISH. But I think our favorite thing so far has been dehydrating apples and making dried apple slices! The kids can’t get enough. And the Jonathan’s are perfect for dehydrating because they’re actually super sweet with a little tartness. Yum!

So with all the dehydrating, I was super excited to stumble upon this recipe for Cinnamon Apple Pie Energy Bites that utilizes dried apples but I knew immediately I wanted to take the recipe a step further and make them into Salted Caramel Apple Pie Bars! And with a little adjusting of ingredients, that’s what I did and the results were DELICIOUS.

All the flavors of apple pie, a touch of salt, tiny chunks of almonds and dried apples, minimal ingredients and no added sugar, make these perfect for snacking or even breakfast! We love them!

 

Salted Caramel Apple Pie Bars
Author: 
 
Ingredients
  • 1 ½ c. Dried Apples, finely chopped in food processor
  • 1 ½ c. Raw, Toasted Almonds (you don't have to toast the almonds but I prefer the flavor it gives them)
  • 1 ½ c. Medjool Dates, soaked in hot water for at least 30 minutes
  • 5 t. Pure Vanilla Extract
  • 1½ t. Cinnamon
  • 1½ t. Apple Pie Spice
  • ½-¾ t. Sea Salt
Instructions
  1. Line a 9x9 pan with foil or parchment paper
  2. Blend almonds and dates in a high powered blender or food processor until a thick paste forms. You can get it as smooth as you like..I left a few bits and pieces of almonds in mine because I like the texture.
  3. Transfer the almond/date mixture, along with all other ingredients to an electric mixer. Beat on low speed until everything is well combined and blended. Adjust spices, etc to taste.
  4. Press into your lined pan and place in the refrigerator for a couple of hours to allow mixture to set. Remove from pan and cut.
Notes
Makes 12 bars.

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Chia Bars

I’ve been incorporating chickpea (garbanzo) flour into lots of things lately, mainly because it has a fairly neutral flavor once it’s been cooked and adds a good amount of protein and fiber to food. My favorite thing right now is to mix it into my kids oatmeal…they don’t even know it’s there! So when I saw these chia granola bars used it, I HAD to try them.

Aaaaaand…they turned out great!  I was expecting a crunchier bar but mine remained soft which is ok because we still loved them. Looking back over the original recipe, I actually missed the step about pressing them down again after they have been baked so that might have been my problem with them not being crunchy!

They are slightly sweet, a tiny bit salty and quite yummy! Love the good fats, protein and fiber from the chickpea flour and chia seeds and the little crunch from the crispy rice cereal is perfect. Great for breakfast or a snack!

Original Recipe: Power Hungry

Chia Bars
Author: 
Category: Bar
 
Ingredients
  • 3 c. Rolled Quick Oats
  • ¾ c. Crispy Brown Rice Cereal
  • ⅔ c. Chickpea Flour (also known as garbanzo bean flour)
  • 3 T. Chia Seeds
  • 1 t. Baking Soda
  • ¾ t. Sea Salt
  • ⅔ c. Agave
  • ⅓ c. Melted Coconut Oil
  • ¼ c. Sucanat
  • 1 T. Pure Vanilla Extract
Instructions
  1. Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper; spray with nonstick cooking spray.
  2. In a large bowl, whisk oats, rice cereal, chickpea flour, chia seeds, baking soda, and salt. In a small bowl, whisk together agave, coconut oil, sucanant and vanilla until blended,
  3. Add agave mixture to oat mixture, stirring until completely coated. Transfer mixture to prepared pan. Spray you hands with non-stick spray and press mixture down gently but firmly to compact into pan.
  4. Bake in preheated oven for 20 to 25 minutes (I did 20) or until light golden brown on top. Remove from oven and use the flat bottom of a small pan or dish to press down granola bars again. Cool in pan for 15 minutes, and then use parchment paper sling to carefully lift granola bars out onto a cutting board (you can leave them sitting on top of the parchment paper). Cool for 5 more minutes and then cut into bars. Move to a cooling rack to cool completely. Store in an airtight container.

 

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Dark Chocolate Strawberry Cream Cake

If you are looking for a super decadent, rich, absolutely DELICIOUS and most importantly HEALTHY chocolate cake–look no further! I can honestly say this is maybe the best chocolate cake I’ve ever had and I can only guess it has something to do with the crazy amount of avocado in it! Yes, avocado!

I just love avocado. Although you’d NEVER guess it was in this cake. All you’ll taste is chocolate, chocolate and more chocolate! Oh and some strawberry. 😉 Avocado is so great for chocolate desserts, like this Chocolate Avocado Pudding and I’ve also seen chocolate frosting recipes that use it in place of butter although I have yet to try it myself! It really is the ultimate super food!

What makes this cake even better is the fact that it is totally dairy-free, gluten-free and refined sugar-free! Enjoy a big ‘ole slice without any guilt!

Dark Chocolate Strawberry Cream Cake
Author: 
Category: Cake
 
Ingredients
Dark Chocolate Cake
  • 3 c. Chopped Avocado (4-5 large), pureed
  • ¾ c. Xylitol
  • ¾ c. Sucanat
  • ¼ c. Agave (optional)
  • 4 Large Eggs
  • 3 T. Pure Vanilla Extract
  • 1 ½ c. Unsweetened Cocoa Powder
  • ½ c. Special Dark Cocoa Powder (or use another ½ cup regular)
  • ½ t. Sea Salt
  • 1 t. Espresso Powder
  • 2 t. Baking Soda
  • 1 c. Enjoy Life Dark Chocolate Chunks (optional)
Chocolate Whipped Cream
  • 1, 14.5 oz. Canned Full-Fat Coconut Cream, chilled in fridge (unopened) for at least 5-8 hours or overnight
  • 2-3 T. Refined Coconut Oil, softened
  • Pinch Sea Salt
  • 2 t. Pure Vanilla Extract
  • 2 t. Cocoa Powder
  • 2 T. Agave
  • 2 Packets Truvia (or use couple teaspoons of powdered stevia, etc)
Other
  • 1 c. Sliced Strawberries
  • ½ c. Enjoy Life Dark Chocolate Chunks, melted
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Spray two, round 9x9-inch pans with non-stick spray and line with parchment paper.
  2. In the bowl of an electric mixer on low speed, beat the avocado puree, xylitol, sucanat and agave until smooth. Beat in the eggs and vanilla until fully incorporated.
  3. Beat in remaining ingredients (except chocolate chunks). Stir in dark chocolate chunks.
  4. Divide batter evenly between the two pans--it will be VERY thick. Bake for 22-25 minutes until a tester inserted in the middle comes out clean. Let cool completely on a wire rack.
For the Chocolate Whipped Cream
  1. Place the metal bowl and whisk of an electric mixer in the freezer for at least 30 minutes (if you don’t have an electric mixer, a bowl and whisk should work as well).
  2. Place the thick cream part of the chilled coconut milk (you can just discard the liquid if there is any or save for smoothies, etc) into the chilled electric mixer bowl and whisk the coconut milk, coconut oil, salt, vanilla, cocoa powder, agave and truvia on medium/high speed until fully combined and thick. Refrigerate or use immediately on cake.
To Assemble
  1. Remove chilled cakes from pans and peel away parchment paper. Put one cake on a large plate or cake stand. Spread ½ of the whipped on the first cake layer.
  2. Top with the second cake layer and spread with the remaining whipped Cream
  3. Place strawberry slices around the outer edge and drizzle with melted chocolate. Serve immediately or refrigerate covered until ready to serve.

 

 

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Dark Chocolate Fudge Sauce

It’s summertime and we’ve been eating lots of ice cream around here! The other day I was craving the Jamoca Almond Fudge ice cream from Baskin Robbins which I haven’t had for YEARS and decided to recreate the coffee and chocolate ice cream concoction. So I whipped up a coffee ice cream and topped it with a hot fudge sauce and some roasted almonds…all dairy and refined sugar FREE, of course.

The coffee ice cream turned out fabulous and I may share that recipe another day but for now I wanted to share this awesome Dark Chocolate Fudge Sauce! The recipe I adapted it from called it a hot fudge sauce but when I warmed it up I got it a little TOO hot and it got too thin for my liking so I did away with the “hot” part and just left it at fudge! If you warm it up just a bit, it maintains a nice, thick, creamy texture and it really is perfect on ice cream or fruit!

Free of all the nasty chemicals, refined sugar, processed oil and whatever else goes into the store-bought kind and this one is spoon-licking good! And yes, it’s totally ok to just eat it straight from the jar. 🙂

Dark Chocolate Fudge Sauce
Author: 
Category: Dessert
 
Ingredients
  • 1, 14 oz. Can Full Fat Coconut Milk
  • ½ c. Sucanat
  • 1 T. Agave
  • ⅓ c. Unsweetened Cocoa Powder
  • Pinch Sea Salt
  • 2 T. Coconut Oil
  • 2 t. Pure Vanilla Extract
Instructions
  1. Place the coconut milk, sucanat, agave, cocoa powder and salt into a small saucepan and cook over medium heat, whisking frequently, until mixture comes to a boil.
  2. Turn heat to low-medium and simmer for 10 minutes, still whisking frequently.
  3. Remove from heat and whisk in coconut oil and vanilla.
  4. Allow the sauce to cool for 20 minuets. A thin film will form over the top as it cools, but simply whisk it before pouring it into an airtight glass container.
  5. Store in the refrigerator. Warm up VERY slightly and give a good stir to get a nice, creamy texture.

 

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Chocolate Hummus

Surprise! It’s me. 🙂 Yep, I’m blogging again…a year later! I took a break to do a little something called bhsmealplans.com (ebook coming soon!) and while it was a great year of creating, testing and perfecting recipes, I’m ready to get back to blogging!

I decided to give the ‘ole blog a fresh new look (thanks to my super talented and creative hubby) and even a new direction…HEALTHY desserts! It’s my true passion and pretty much the only type of sweet anything that happens in this house most likely contains chia seeds, some kind of nut butter and agave. 😀 Whereas I used to never run out of butter, refined sugar and all-purpose flour, I don’t even keep those things stocked!

I’m super excited about the new direction for Desserted Planet and started to think about what recipe I’d debut my new-ish blog with but instead of agonizing FOREVER about the recipe I wanted to use, I decided to just do one that I make ALOT around here and my kids LOVE–Chocolate Hummus!

It’s super easy, great for dessert OR breakfast (yes we totally eat it for breakfast) and just good. Really, really good! So here you go, hope you try it and find it as incredibly yummy as we do!

Chocolate Hummus
Author: 
Category: Dessert
 
Ingredients
  • 1, 15 oz. Can Garbanzo Beans, drained and rinsed
  • 3 T. Unsweetened Cocoa
  • 1 t. Pure Vanilla Extract
  • ¼ c. All-Natural Almond Butter (I’ve also used cashew butter and it’s yummy)
  • ¼ c. plus 2 T. Unsweetened Cashew or Almond Milk
  • ¼ c. plus 2 T. Agave (or sweetener of choice)
  • ⅛ t. Cinnamon (use less or omit if you don’t care for cinnamon)
  • Pinch of Sea Salt
  • Enjoy Life Mini Chocolate Chips (for topping--optional)
Instructions
  1. Combine all ingredients in a high powered blender and blend until smooth and creamy.
  2. Refrigerate until completely chilled, topped with mini chocolate chips and serve with strawberries, grapes, sliced bananas, sliced apples, whole grain graham crackers, etc.
Notes
Makes 10-12 servings.

 

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Sweetened Condensed Milk Cake

Sweetened Condensed Milk Cake with Powdered Sugar

Doesn’t the title of that cake just sound divine?  I have always loved sweetened condensed milk and quite truthfully could eat it by the spoonful and have.  Healthy, I know.   So what is a sweetened condensed milk cake like?   It’s…different.  But in a good way!

Sweetened Condensed Milk Cake

Sweetened Condensed Milk Cake Slice

This recipe is by one of my favorite foodie personalities, Claire Thomas, of The Kitchy Kitchen and I think she describes the cake perfectly when she says it has a sweet, eggy flavor and is like a less buttery, denser brioche.  So almost like a very dense sweet bread.  I did a dusting of powdered sugar and lemon zest but I think next time I’ll do a little orange zest in the batter and orange marmalade with homemade whipped cream to top it off.  Or do a lemon curd with it!  It’s so different and so good and just a beautiful, simple cake.  Perfect Easter Sunday dessert!

5.0 from 1 reviews
Sweetened Condensed Milk Cake
 
Ingredients
  • 8 Eggs, room temperature
  • 2, 14 oz. Cans Sweetened Condensed Milk
  • 1 stick Unsalted Butter, melted
  • ¼ t. Salt
  • 1 T. Pure Vanilla Extract
  • 2 c. All-Purpose Flour
  • 1 t. Baking Powder
  • Powdered Sugar
  • Orange/Lemon Zest
  • Homemade Whipped Cream (see link above)
  • Homemade Orange Marmalade (or lemon curd) (see link above)
Instructions
  1. Preheat the oven to 350 degrees. Grease and flour a 9-inch bundt pan.
  2. In the bowl of an electric mixer, beat the eggs. Pour in the sweetened condensed milk and beat until pale yellow and smooth, then pour in the melted butter, salt and vanilla and beat until blended. Whisk together the flour and baking powder and with the mixer on low, add a little at a time until just incorporated. Pour into the greased bundt pan and bake for 60-75 minutes ( mine took 60) until cake is slightly browned and a tester comes out clean. Let cool completely and remove from pan. Top with powdered sugar and citrus zest and serve with lemon/orange curd and homemade whipped cream.
Notes
Serves 20.

 

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Simple Strawberry Cupcakes with Chocolate Cream Cheese Frosting

This recipe was inspired my two things:  1.  The abundance of strawberries AND strawberry recipes right now and 2. my brand spankin’ new cupcake carrier!  That’s right, I FINALLY am the proud owner of a collapsible cupcake carrier (yes, I had to improvise for quite awhile to transport them!) all thanks to my boss.  A couple of weeks ago it was Administrative Assistant’s Day and my boss was out of town so obviously I knew I wouldn’t get anything and it wasn’t a big deal to me.  But he got back the Friday of that week and when I came back from lunch, this beauty was sitting on my desk.  Ain’t she purty?  And can I just say this thing ROCKS??  It’s both a cake and a cupcake carrier.  I was a little skeptical it would work, but it totally does and I highly recommend getting one if you don’t have one yet!

As for the recipe, do you know how hard it is to find a strawberry cake recipe that doesn’t call for strawberry Jello and a white cake mix?  It’s dang near impossible!  But a couple of years ago and did manage to find one and for the life of me I can’t remember the website I got the recipe from but all I know is it’s titled Katie’s Strawberry Cake, so whoever Katie is, thank you!!  I was so happy when I found the recipe that I made it three times within two weeks…yes, it’s that good.

The method of this cake is a little different because you beat the butter into the dry ingredients and then add the liquid but have no doubt, it totally works.  I absolutely loved these cupcakes…there were small pieces of fresh strawberry in every other bite and the chocolate cream cheese frosting was to-die-for.  The only thing I’d do different is maybe just leave the chocolate out of the frosting next time and do a plain, vanilla cream cheese frosting, as the strawberry cake is such a delicate flavor it almost overpowers it.  But it’s still delicious.

If you are looking for a true “from scratch” strawberry cake, look no further!  This one definitely fits the bill.

Simple Strawberry Cupcakes with Chocolate Cream Cheese Frosting
 
Ingredients
Strawberry Cupcakes
  • 1 c. Strawberry Puree, room temperature (see below for recipe)
  • ¼ c. Whole Milk, room temperature
  • 6 Large Egg Whites, room temperature
  • 1 T. Pure Vanilla Extract
  • 2¼ c. Cake Flour
  • 1¾ c. Granulated Sugar
  • 4 t. Baking Powder
  • 1 t. Salt
  • 12 T. (1½ sticks) Unsalted Butter, softened and cut into 1" chunks
Strawberry Puree
  • 2 c. Sliced Strawberries
  • 2 T. Granulated Sugar
Chocolate Cream Cheese Frosting
  • 1 Stick Unsalted Butter, softened
  • 1, 8 oz. Cream Cheese, cold
  • ¼ c. Crisco
  • ¼ t. Salt
  • 3 T. Pure Vanilla Extract
  • 5 c. Powdered Sugar
  • 4 oz. Unsweetened Chocolate, melted
Instructions
For the Strawberry Puree
  1. Place strawberries and sugar in food processor or blender and puree.
For the Strawberry Cake
  1. Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
  2. In a small bowl, combine the strawberry puree, milk, egg, vanilla and whisk well. In the bowl of an electric mixer, combine flour, sugar, baking powder and salt and whisk thoroughly. Beat the butter into the dry ingredients on low speed and mix until combined and resembling moist crumbs.
  3. Add liquids to the butter/flour mixture and beat a medium speed for about one minutes or until evenly combined. Stop mixer, scrape down sides of bowl and beat for 30 more seconds. Place three tablespoons of batter into each muffin tin.
  4. Bake cupcakes for 18-20 minutes or until a cake tester comes out clean. Let cupcakes cool for a few minutes and then remove from pans and let cool completely.
For the Chocolate Cream Cheese Frosting
  1. Cream the butter, shortening, cream cheese, salt and extracts on medium speed until combined. Beat in the powdered sugar and then the melted chocolate and beat until combined (do NOT overbeat or the cream cheese will break down). Frost cupcakes with chocolate cream cheese frosting.
Notes
Makes 24 cupcakes.

 

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McDonald’s Mash-Ups

McDonald's Hotcakes with Berries from their Fruit n' Yogurt Parfait, topped with their Granola and Syrup.

Ok who hasn’t at least once dipped their fries from their favorite fast food joint into some soft-serve ice cream?? That’s right, no one!  My favorite part about going to Wendy’s when I was a kid was dipping those hot, salty, crisp french fries into a cold, chocolate Frosty…no wonder I was a fat kid!  I also loved dipping my chicken nuggets from McDonald’s into honey–it’s good people, trust me!  Needless to say I got a total kick out of this food writer’s experimentation with some shall we say, unique dessert creations at McDonald’s.  Click here to see a slideshow with all six sweet monstrosities from the home of the golden arches.

What is YOUR favorite dessert mash-up from a fast food joint??

 

 

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Sweets for Superbowl 2012

Sometimes I make the mistake of doing, ahem, research for my blog when I’m hungry.  And it never ends well.  After looking at numerous varieties of desserts for this post, it was all I could do to not go into my kitchen, get a huge bowl of peanut butter, sprinkle it with dark chocolate chips and crushed graham crackers and call it dinner.  But I didn’t!  Instead, I had a sensible meal of garden lasagna (delicious!) and refrained from eating every bit of sugar in my house.  Just a word of caution!

Any of these desserts would be GREAT for a Superbowl party.  I tried to choose things that were fairly simply and not too labor intensive.  After all, you’ve barely recovered from Christmas baking!  I really don’t think you can go wrong with whatever recipe you choose–they’re all delicious.  And next week I’ll have football themed desserts if you’re feeling a little more crafty with your baking…football shaped sweets are just too darn cute!

Brownies

The Baked Brownie

 

King Arthur Flour Brownie

 

S’mores Brownie

 

Caramel Coconut Pecan Brownies

 

Blondies

Peanut Butter Blondies

 

Fondue

Dark Chocolate Peanut Butter Fondue, Salted Caramel Pecan Fondue and Apple Cinnamon Fondue

Chocolate Orange Fondue

Mocha Fondue

 

White Chocolate Fondue

Dessert Pizza

Apple Pie Pizza

Sugar Cookie & Fruit Pizza

Banana Split Brownie Pizza

Rocky Road Cookie Pizza

Cookies

NY Times Chocolate Chip Cookies

 

Oatmeal Cookies

 

Butterscotch Gingerbread Cookies

Snickerdoodle Cookies

Peanut Butter Potato Chip Cookies

Monster Cookies

Turtle Cookies

Mudslide Cookies

 

Snack Mixes

Sweet and Salty Chocolate Caramel Pretzel Mix

Gluten-Free Popcorn, Cereal & White Chocolate Mix

Sweet & Spicy Mix

Maple Cinnamon Cereal Mix

Pumpkin Spiced Mix

 

Puppy Chow

 Reese’s Peanut Butter Cup Popcorn

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Dessert Trends of 2011

Looking back on the world of pastry in 2011, it was a pretty good year.  But there was some not-so-good mixed in according to a few food critics.  What made the list of good and bad??  Find out now!

Up first…cake pops!  While cupcakes are the number one sugary obsession with just about every living, breathing human being, cake pops came in a close second during the past year.  People call these things crack on a stick and eat them like they truly are!!  Personally, I prefer my cake and frosting separate and in layers.  But that’s just me.  Read more about the “worst” food trends (including cake pops) here.

Hello Kitty Cake Pops by Bakerella

Also noted in the aforementioned article, savory sweets.  Cheese and bacon cupcakes??  Salami flavored marshmallows?!  Umm, no thanks!  While there is a place for a touch of savory at times (think bacon maple cupcakes or beer infused baked goods), there’s a fine line between good and gross.

Jalapeno Bacon Cupcakes by mybakingheart.com

Speaking of beer, it became very trendy to use it in baking as noted by Serious Eats.  From beer brittle to these beer and pretzel caramels, it looks like it will be making more appearances in baked goods in the future.  And I have nothing against that.

Beer Pretzel Caramel. Image Courtesy of Serious Eats.

Serious Eats also noted the macaron trend, perhaps my most favorite of all cookie sandwiches.  This is a trend that I hope continues to grow.

French Macarons. Image courtesy Serious Eats.

Finally, a trend in Miami that some there wish would disappear…mini cupcakes.  They don’t like them.  Not one bit.

Mini Cupcakes from thecupcakeblog.com

So what do you think about these trends??  Do you agree with the critics?  I think overall 2011 was a pretty good year for desserts and I definitely can’t wait to see what 2012 has in store!

 

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A Vintage Christmas

I am so in love with this pretty, pastel vintage Christmas dessert table.  If only I had time to squeeze in another Christmas party before this weekend, I’d so do this.  For now I’ll just have to be happy with looking at these pictures…over and over and over again.

 

If you’d like to see more of the photos, you can check them out here.   Hope everyone is having a great week so far!  Only a couple days until Christmas!

 

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