St. Patrick’s Day Dessert 2015

It’s been quite awhile since I’ve done a recipe roundup and thought St. Patty’s day would be the perfect time to share some goodies from around the web!  These all look SO good to me and I wish I could make every single one!  Hope they give you some inspiration!

Thin Mint Puppy Chow

 

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Surprise-Inside St. Paddy’s Day Cupcakes

 

Suprise Inside St. Patricks Cupcakes

Mint Chocolate Chip Cheesecake Brownies

 

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St. Patrick’s Day Rice Krispie Treats

 

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Thin Mint Brownie Ice Cream

 

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Leprechaun Hat S’mores

 

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Mint Chocolate Fudge Recipe

 

Mint-chocolate-fudge

Thin Mint Truffles

 

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Mint Chocolate Cookies

 

Mint Chocolate Cookies

Thin Mint Brownies with Bailey’s Buttercream

 

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Easter Sweets 2014

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?

Hope you find some inspiration for your Easter!

Down the Bunny Hole Push-Up Pop Treats

Down the Rabbit Hole Push Pops

Cadbury Egg Easter Trifle

Cadbury Egg Trifle

Funfetti Cake Balls

Funfetti Cake Balls

Speckled Egg Chocolate Cake

Chocolate Speckled Egg Cake

Carrot Cake Fudge

Carrot Cake Fudge

Krispy Easter Eggs

Krispy Eggs

Funny Bunny Cookies

Funny Bunny Cookies

Carrot Cupcakes for Easter

Easter Cupcakes

Bunny Tails

Bunny Tails

 

 

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Peanut Butter Fudge Granola Bites

Peanut Butter Fudge and Granola Bites

There was a time in my life when if you had told I could blend peanut butter and beans in a blender and get DESSERT out of the concoction, I’d have said you are CRAZY.  But oh my how true it is.  From brownies to cupcakes, beans are an absolute awesome way to make sweet stuff with less fat and tons more fiber!  And you don’t have to compromise taste and texture to get the health benefits, which is nice.

When I came up with this recipe I was amazed how much it tasted like peanut butter fudge!  So addictive and good.  The short list of ingredients and simple instructions make it a win-win for a healthy, quick dessert!  We love these things and I know you will too.  Just trying to help you stick to those New Year’s resolutions!

Enjoy!

Peanut Butter Fudge Granola Bites
 
Ingredients
  • 1½ c. (14 oz.) Chickpeas, drained and rinsed
  • 1 T. Pure Vanilla Extract
  • 1 c. Organic Peanut Butter (I used one that is only organic peanuts)
  • ⅔ c. Agave (could also use honey)
  • Pinch of Sea Salt
  • ½ c. Low-Sugar Granola (I used one that is sweetened only with organic apple juice. Try to find one that does not use refined sugar.)
Instructions
  1. Lightly spray a 9x9 pan with cooking spray.
  2. In a food processor, process all ingredients except the granola until completely blended and smooth. Pour into the pan and spread evenly. Cover with foil and refrigerate for several hours or overnight.
  3. Cut fudge into 1½" squares. Working quickly, shape into balls and roll in granola. Store in an air-tight container in the refrigerator.
Notes
Makes 20 bites.

 

 

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Fantasy Fudge

The other day I tried store bought fudge for the first time ever (at least that I can remember).  I literally spit it out.  I could hardly believe how gross it was.  It was just chocolate fudge but it almost tasted like fake chocolate and was so grainy.  Oh my gosh, disgusting.  I honestly wondered how do you make something that tastes so bad?  I mean, you’d almost have to do it on purpose.  And then do you say to yourself, “Wow, this is so gross!  Let’s sell it!”?!!  Mind boggling.  At least to me.  So please do me a favor and DO NOT buy store-bought fudge this Christmas.  It is not difficult to make at home and homemade it so, so, SO much better.  I beg of you, make it yourself!!!!

Ok, now that my impassioned plea has been made I’m going to share the absolute best fudge recipe out there—my mom’s!  She makes this fudge every year for Christmas and trust me when I say it is THE BEST there is.  Super creamy, melt in your mouth chocolate goodness.  Of course my favorite way to eat it is to freeze a bunch of it and when a chocolate craving strikes, I dig a piece out and enjoy it cold.  Soooooo good.  I know there are a lot of fudge recipes out there, but go with this one!  It is tried and true and won’t let you down!

Enjoy!

Fantasy Fudge
 
Ingredients
  • 3 c. Sugar
  • ¾ c. Butter
  • ⅔ c. Evaporated Milk
  • 1, 12-oz. pkg. Semi-sweet Chocolate Chips
  • 1, 7-oz. Jar Kraft Marshmallow Creme
  • 1 c. Nuts, chopped (I love English Walnuts)
  • 1 t. Pure Vanilla Extract
Instructions
  1. Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla; beat until blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Notes
Makes 64, 1-inch pieces.

 

 

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Butterfinger Fudge

Fudge.  Who doesn’t love fudge??  My mom makes THE BEST chocolate and peanut butter fudge that I have ever had.  I seriously have tried a LOT (more than I care to admit) both from friends, co-workers and fudge shops and I can honestly say I have found NOTHING that beats hers.  She only makes it at Christmas and I am soooo ready to dig into some.

In the meantime I tried my hand at this recipe for Butterfinger Fudge.  It uses lots of candy corn which is perfect since pretty soon it will all be on clearance! I was a little skeptical only because this recipe seemed so easy…no timing or waiting for a certain temperature, just mixing stuff together.  And I thought my recipe for Maple-Walnut Fudge was easy, and it is, but this stuff was so easy my dog could make it.  If I had a dog.  Ok, let’s just say your husband could do it–YES, that easy.  I was pleasantly surprised with the results!  The taste is definitely yummy and I’ll be honest, once you mix the candy corn, peanut butter and sweetened condesnsed milk together it does in fact taste just like a Butterfinger candy bar.  But adding the white chocolate chips dilutes the flavor a bit and it ends up (in my opinion) tasting more like peanut butter fudge.  It’s still super yummy and delish, I just wish there was more of a way to retain that Butterfinger flavor…maybe using peanut butter chips instead of white??  Try it and let me know what you think!

Butterfinger Fudge
 
Ingredients
  • 3 c. Candy Corn
  • 1 c. Smooth Peanut Butter
  • 1, 14 oz. Can Sweetened Condensed Milk
  • 2 c. White Chocolate chips
  • Dark Chocolate for Dipping (I like the Wilton Dark Chocolate Discs or the Ghirardelli Double Chocolate Candy Coating)
Instructions
  1. Line a 9x9 pan with foil and spray with cooking spray.
  2. In a medium saucepan over low heat, combine the candy corn and peanut butter. Stir occasionally. The peanut butter will start to melt and the candy corn will break down. When it gets to the point it looks like cookie dough texture, add in the sweetened condensed milk. Stir vigorously until everything is blended and the candy corn has melted into the mixture completely. It will get thick! Add the white chocolate chips and stir until the are fully melted and blended in with the mixture. Pour into the 9x9 pan and let cool completely. Cut into 1" squares and drizzle or dip in dark chocolate.
Notes
Makes about 50, 1" squares.

 

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New Year’s Eve Party Mini Desserts

I have been in love with mini desserts for years.  They are just so darn cute and the fact that you don’t have to pick just ONE dessert but can in fact try several, due to their tiny size, is just awesome to me.  I love them so much that I actually used to cater desserts and only did miniature sizes.  It was so much fun and sometimes I really miss planning dessert tables for weddings or parties with loads of colorful, bite-size desserts!  Thank goodness for the holidays when I can unleash my creative baking skills (obsession?) on all my family and friends!

So, I thought what would be better for a New Year’s Eve party than mini sweets?!  Finger foods are VERY popular for New Year’s Eve parties and these desserts stay right with that theme.  Some of these are super easy (2-3 ingredients), which is great since you have no doubt been in the kitchen waaaayyyy too much between Thanksgiving and Christmas.  Also, another way to make easy miniatures is to bake up a normal 9×13 pan of brownies, blondies, cake, etc. and cut them small with a knife or fun-shaped, small cookie cutters or take any regular ‘ole cookie recipe and just make smaller than normal cookies (be sure to cook them for less time!).  Ok, let’s check out some other awesome tiny goodies from around the blogosphere:

First up, Mini S’mores Cakes.  How cute are these?!  Get a lot more mini ideas from Delish here.

I LOVE baklava.  Love it.  It was the one thing I was looking most forward to indulging in over the Christmas holiday. I’ve actually made Baklava Cups before and they are super good and MUCH less labor intensive than the traditional way.  See more ideas from Women’s Day here.

Mini Oreos.  Yum.

Mini Ice Cream Cookie Pops. How fun!  However, if you’re afraid of the ice cream melting before people can scarf them down, try it with buttercream frosting.

I love these Mini Peanut Butter Rice Krispie Treats.  Rice Krispie treats are sooo classic and just plain good.

Banana Split Bites.  Delicious and gorgeous.

Vanilla Bean Baby Doughnuts.  Perfect after a night of imbibing.

White Chocolate Raspberry Cheesecake.  One of my favorites.

Poptarts on a stick.  Totally awesome.  AND easy.

These Chocolate Salted-Caramel Mini Cupcakes look soooo rich and decadent.  Pure bliss.

Cut these yummy Red Velvet Brownies super small for bite-size treats.

These Lindt Mini Chocolate Trifles are adorable.  Use some larger shot glasses for the cups and think about switching up ingredients…caramel sauce for the fudge, brownies for the cookies, etc.

I have been making Brownie Tassies forever.  The only thing I do differently is top them with coffee buttercream and toasted, slivered almonds.  People will go nuts over these.

Ummm, excuse me but this Chocolate Covered Bacon Caramel Popcorn is dangerous.  Dangerous I tell you!!  And I am SO going to make it.

These Mini Cherry Pies are just down right pretty.  And begging to be eaten.

I love the playfulness of this Gumdrop Fudge.  Very festive and party appropriate.  Not to mention easy.  We like easy!

Well, hopefully this gives you some inspiration for whatever crazy New Year’s party you may be hosting or attending.  Tomorrow I’ll have my own recipe for Mini Doughnut Muffins!

 

 

 

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Eggnog Fudge

I FINALLY had candy making success last week–yessss!  Lately, things have been a little rough in the kitchen and I have no idea why…maybe doing too much at once or not having enough time, but for whatever reason, my candy making had been very, very sad.  But with this latest recipe for eggnog fudge, I have regained my confidence!  Yay!

I happened to see that Brown Eyed Baker had posted this recipe earlier in the week and decided to make it for my husband’s office Christmas party on Friday night.  I made it Friday morning since the instructions said to let it sit overnight and it was actually totally set up by noon, in about four hours.  I also had a little trouble with the directions, as my fudge reached the temperature  waaaaayyyyy before the stated time of 8-10 minutes.  So I have my version of her recipe in this post, but if you’d like to go by the original, you can find it here.

Oh and I should mention that the day I made this it tasted very much like white chocolate to me and not as eggnog-y as I had hoped but by the next day the flavor was awesome and tasted JUST LIKE eggnog.  Totally yummy.  Try this recipe for creamy, rich eggnog fudge…you will LOVE it.

Enjoy!

Eggnog Fudge
 
Ingredients
  • 2 c. Granulated Sugar
  • ½ c. Unsalted Butter
  • ¾ c. Eggnog
  • ⅛ t. Salt
  • 11 oz. White Chocolate Chips (I chopped mine to allow for quicker melting)
  • ¼ t. Ground Nutmeg
  • 1, 7 oz. Jar Marshmallow Creme
  • 1 t. Rum Extract or Pure Vanilla (which is what I used)
Instructions
  1. Line an 8-inch square pan with foil and let it hang over the sides, creating "handles". Butter well and set aside.
  2. In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Boil for 5 minutes, stirring constantly to prevent scorching. Remove from heat.
  3. Using a wooden spoon, immediately and quickly stir in the chopped white chocolate chips, nutmeg and vanilla until melted and smooth. Stir in marshmallow creme. Beat until blended and then pour into prepared pan. Let stand at room temperature until completely cool and firm.
  4. Using the foil "handles", lift the fudge out of the pan and cut into 1-inch squares. Store in an air-tight container.
Notes
Makes 60 pieces.

 

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Christmas Cookie Exchange

Last week I got to experience my first every cookies exchange and it was SO much fun!  A sweet girl from our church, Monica, was gracious enough to host the event for a whopping 27 women!  Yes, 27 women…27 different kinds of cookies, candies, etc.  We made 12 dozen of the treat of our choice and swapped goods when we got there which meant we left with 12 dozen different goodies!  It was insane.  I was in sugar heaven.  I brought my famous Peanut Butter Balls (recipe tomorrow!) and had so much fun checking out and tasting everyone else’s homemade treats.  I can’t wait to do it again next year!  Here are a couple of photos of the bounty I brought home.

This is the platter…there was fudge, toffee, butterscotch cookies, chocolate cookies, buckeyes, Oreo stuffed brownies, ginger cookies, Nutter Butter Snowmen cookies, Oreo truffles, chocolate dipped candy cane coated pretzels, loaded oatmeal cookies and on and on it goes….

One of my favorites was the Chocolate Candy Cane Cheesecake.  Soooo good.

And my absolute favorite was this biscotti.  It had spices and orange flavor (at least I think it was orange..something like that), along with chocolate chips…it. was. amazing.

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Homemade Christmas Candy

This past weekend I made homemade candy, which is probably my favorite thing to make in the kitchen.  I tried a couple of old recipes and a couple of new ones.  One of the new ones was out of a candy book that I have and unfortunately it was a total disaster.  It was supposed to be similar to a 3 Musketeers but was more like chocolate taffy.  The taste was great because I used my super delicious Mexican cocoa powder but the texture was way off.  I was soooo disappointed in the recipe but I’m not going to give up!  I think that is what I like about candy making, it can be a challenge and it’s fun to figure out why recipes went wrong and what to do right or change the next time.

Here is a small collection of candy recipes that I’d love to try this Christmas, from simple to a little bit more complicated.  The homemade Snickers bar and Coffee Toffee are totally calling my name…actually they ALL look good!  Which one would you like to try??

Chubby Hubby Truffles

Gumdrops

Coffee Toffee

Honey Vanilla Bean Marshmallows

Cherry Cordials

Pumpkin Spice Truffles

Peanut Brittle

Eggnog Fudge with White Chocolate and Walnuts

Chocolate Cheesecake Truffles

Chocolate Dipped Caramels

Oreo Truffles

Divinity

Homemade Snickers

Peanut Butter Cups

Candy Cane Marshmallows

Salt Water Taffy

Chocolate Covered Coffee Crackle Crunch

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Star Cakes: Cups of Cake

Jeremy and I recently had the chance to sample another new cupcake place in Springfield, MO called Star Cakes: Cups of Cakes that opened just this past September (one of MANY that we have now…although not quite as many as all the self-serve fro yo places…I’ll do a post on that another day).  Their store ran a special deal for buy a dozen cupcakes at half-price so we got to taste a good variety of their cupcakes the day we went.  They also had chocolate chip and peanut butter cookies so I went ahead and got a chocolate chip cookie to go with our DOZEN cupcakes.  It’s a hard job I tell ya.

Anyway, we gathered our bounty and headed home.  The chocolate chip cookie didn’t quite make it to the house…it was a really good, thick, chewy cookie and Jeremy and I both liked it alot!  As for the cupcakes, I chose nine different flavors:  Star Cake a La Mode, Fudge Star, Red Star Velvet, Chocolate PB Star, Strawberry, Hawaiian Star, Pumpkin, Carrot Cake and Milky Way.  You can check out the descriptions of each on their menu here.

Pumpkin
Milky Way
Fudge

Unfortunately, I didn’t really have a favorite out of the group and but you really can’t go wrong with pumpkin and that was probably the one I liked the most, moist and very fall-appropriate with a yummy cream cheese frosting.  The rest, to me at least, didn’t taste quite as from-scratch that I’m used to and it seemed like a lot of artificial flavors were used.  My least favorite was a toss-up between the Hawaiian Star and Strawberry…too much artificial going on for me.

Star Cakes a La Mode

Overall, I think it will be interesting to see who survives the cupcake wars going on in Springfield right now…and I’m sure we haven’t seen the last of new cupcake places to come to town!  Just more research I *have* to do!  😉

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Leftover Halloween Candy Recipes

So the initial sugar-high has worn off and your  kids STILL have enough candy left to get them bouncing off the walls for several days.  You need to get rid of that candy FAST.  Try some of these delicious, Halloween candy-packed desserts!

SweetTarts Milkshake

Deep Fried Candy Bars

Leftover Halloween Candy Pie

Reese’s Pieces Brownies

Snickers Cheesecake

Butterfinger Pie

Candy Corn Fudge

Chocolate and Malt Pudding

More Halloween Candy Ideas!

 

 

 

 

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Maple-Walnut Fudge

So, you want to make fudge but are terrified of candy thermometers and have no idea what the heck soft-ball stage means?! Not to worry, I have a fabulous, EASY recipe for Maple-Walnut Fudge from the Brown Eyed Baker. In mere minutes, you will have creamy, delicious fudge without standing over a stove for hours or having to think about the atomic structure of sugar crystals. I have to admit, there are times when I’m making homemade candy that it feels like I’m doing some weird science experiment in a lab rather than just cooking in my kitchen. Thankfully, this was NOT one of those times.

This recipe was in fact super easy and, I believe, fail-proof. The texture was very smooth and the maple flavor was perfect. The only thing I did different was use two teaspoons of Pure Grade A Maple Syrup instead of the extract because that was all I had. If you’ve never made homemade fudge before, don’t be afraid…start with this recipe…you will be a fudge-making fool before you know it!

Enjoy!

Maple-Walnut Fudge
 
Ingredients
  • 2 cups light brown sugar
  • 5 ounces evaporated milk
  • 1 cup unsalted butter
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon maple flavoring
  • 1 cup coarsely chopped walnuts
Instructions
  1. Butter an 8×8-inch or 9×9-inch square pan. Line with parchment paper or foil, and butter that; set aside.
  2. In a medium saucepan, combine the sugar, evaporated milk and butter. Bring to a full boil over medium heat. Reduce the heat slightly (no lower than medium-low) and boil for an additional 10 minutes, stirring constantly.
  3. Remove from the heat and stir in the powdered sugar, vanilla extract and maple flavoring. Transfer the mixture to a standing mixer (or use a hand mixer) and beat the fudge on medium speed until thick and glossy – about 3 minutes. Fold in the walnuts and pour the mixture into the prepared pan.
  4. Let the mixture cool to room temperature, then cover tightly and refrigerate overnight. Slice the fudge into 1-inch squares and serve. (Fudge can be stored at room temperature in an airtight container.)
Notes
Makes 50 pieces.

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Chocolate Mud Cake…In a Crockpot

There’s only one thing hotter than football this fall…crockpots.  Yes, CROCKPOTS.  They are blowing up all over the Internet like they were invented yesterday.  And there are many reasons to love crockpots…they require simple/few ingredients most of the time, they cook for you while you’re at work and it’s all done in one single piece of equipment.  Yay!  And there are soooo many recipes that you can make in a crockpot…from apple cider, to mexican casseroles, to appetizers and meatloaf, the possibilities are endless.  And I recently discovered another use for my crockpot–cake!

Who would have thought you could make a cake without turning your oven on??  Simply amazing.  Now this cake isn’t winning any beauty pageants any time soon, but in the taste department it takes home the gold!  I literally threw the ingredients together for this cake in 30 minutes over my lunch break, went back to work for a couple of hours and when I got home my whole house smelled like chocolate.  Yeah, I could come home to that smell every day.

It’s an interesting recipe because you make the cake batter and put it in the crockpot and then pour this water/sugar/cocoa mixture all over the cake.  I mean, it’s a LOT of liquid!  But amazingly enough while the cake cooks, the liquid turns to a  yummy fudge sauce underneath.  It’s hard to capture the full deliciousness of this cake in a picture just ’cause really, it’s not pretty, but alot of ugly recipes taste the best.  This is one of those.

Enjoy!

Chocolate Mud Cake
 
Ingredients
Chocolate Cake:
  • 2 c. AP Flour
  • 4 t. Baking Powder
  • ½ t. Salt
  • 6 T. Unsweetened Cocoa (I used 4 T. regular unsweetened cocoa and 2 T. Hershey's Special Dark Cocoa)
  • ⅔ c. Semi-Sweet or Bittersweet Chocolate Chips
  • 1½ sticks Unsalted Butter, cut into chunks
  • 1 t. Instant Coffee Granules
  • 1¼ c. Granulated Sugar
  • ⅔ c. Whole Milk
  • 2 Large Egg Yolks
  • 2 T. Pure Vanilla Extract
Fudge Sauce:
  • 3 c. Hot Water
  • ⅔ c. Granulated Sugar
  • ⅔ c. Packed Brown Sugar
  • ⅔ c. Unsweetened Cocoa (I used half regular unsweetened and half Hershey's Special Dark Cocoa)
  • 1 T. Pure Vanilla Extract
Instructions
For the Cake:
  1. Coat the inside of a 2½ quart to 5 quart slow cooker or crockpot with cooking spray.
  2. In a large bowl whisk together the flour, baking powder, salt and cocoa. Set aside.
  3. In another large bowl melt the chocolate chips, butter and instant coffee granules in the microwave at 20-second intervals, stirring between each until melted and smooth. Whisk in the sugar thoroughly and then the milk, egg yolks and vanilla until smooth. Add the flour mixture and mix thoroughly with a spatula. Pour into the bottom of your slow cooker and spread evenly.
For the Fudge Sauce:
  1. Combine the hot water and both sugars and whisk until sugar is dissolved. Whisk in the cocoa and vanilla. Pour over the cake batter.
  2. Cover the slow cooker with a tea towel and then put the lid on top of that (the towel will absorb any condensation that occurs). Cook for 2½ hours on high. You will know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides. Let it set for 30-45 minutes and then serve in bowls with whipped cream or ice cream.
Notes
Serves 12-16

 

 

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Emack and Bolio’s

This past Sunday Jeremy and I went out for a very special anniversary dinner…pizza and ice cream.  We’re classy like that.  We went to a place called Chicago Gyros and Pizzeria for some delicious Chicago style thin crust pizza.  It was half Greek and half Gypsy (gyro type toppings) and it was delicious!  We also split a gyro because we love theirs so much.  Yeah, we got full.

Now, because it was getting late and I wanted pictures of the ice cream place while it was still light out, we actually went to get dessert first.  We’re adults now, we can do stuff like that right?  So we headed just down the road to Emack and Bolio’s, a little ice cream parlor that is a teeny, tiny building across from a park.  They are only open during the summer months and since I pass them everyday on my way to work and always see people sitting outside eating massive waffle cones with like five scoops of ice cream, I had to try them.  Plus, my mother had just informed me a couple of weeks earlier that they had rum raisin ice cream which is one of my all-time favorites!

So we stopped in a decided to get what’s called a 3-scoop sampler for $3.95.  It’s supposed to be smaller scoops than normal but dear Lord, if they had been any bigger I would have been sick.  It was plenty of ice cream!  Jeremy chose White Pistachio which was an amaretto ice cream with pistachio pieces, Chocolate Addiction which was dark chocolate with dark chocolate chunks and Cookie Monster which was vanilla with Oreo pieces and cookie dough.

I choose Myers Rum Raisin (of course!), Bean Town Buzz which was espresso ice cream with chocolate covered espresso beans and fuge and Black-N-Tan which was vanilla with chocolate covered toffee beans, fudge and cookie crumble.  All of the flavors were sooooo good.  We decided our top three picks were the White Pistachio, Myers Rum Raisin and Chocolate Addiction.   I haven’t had such delicious hand-scooped ice cream in quite a while.  Our usual ice cream run is either a blizzard from Dairy Queen or a frozen custard concrete from Andy’s so it was nice to get something different.

It was a fun night and we made some good memories just hanging out and enjoying each other’s company.  And we’ll definitely be going back for more ice cream before summer is over….

 

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Cupcakes by the Beach

While in Florida, I made it a goal to get around to a couple different bakeries and try some of the desserts at the restaurants we went to.  So, the next few days I’ll be giving you the down low on some of the yummiest sweet treats in and around Destin.  Today, I’m going to start with Cupcakes by the Beach, a little cupcake shop along Highway 98 in Ft. Walton.

The shop is super adorable and very beachy feeling.  When you come in, you immediately see the cupcakes that are displayed on various cakestands behind glass to your left.  To the right are displays of dessert related items such as cupcake pedestals, cupcake candles, fun, patterened straws and a rack of the cutest aprons.

When it came time to order (which was hard because they had a great selection), I chose two basic cupcakes, Red Velvet and Vanilla Bean and two that just sounded yummy to me, Mocha and the El Diablo.  The Mocha was a mild chocolate cake with a cream cheese espresso frosting and the El Diablo was a dark chocolate cake with a super fudgy dark chocolate frosting that had cayenne pepper blended in.  I will say that I loved the frosting on both of these, the cream cheese espresso was divine and the Diablo frosting was rich with that slight heat that you get with cayenne.  The cake part however was dry which was really disappointing.

It was pretty much the same with the Red Velvet and Vanilla Bean.  The cream cheese frosting on the Red Velvet was good, as was the vanilla buttercream on the Vanilla Bean, but the cake part of both were really dry and just didn’t taste good.  It was kind of a bummer because the place was so cute and the cupcakes looked so good.  And at $2.75 apiece they are definitely affordable.  But if I lived in the area I wouldn’t go back, unfortunately.

So, that’s the first review.  What a downer, huh?  Well not to worry, things only get better from here on out!  Can’t wait to share all the other yummy dessert finds with you!

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