Category Archives: dessert

There-Is-Entirely-Too-Much-Halloween-Candy-In-This-House-Cookies!

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The kids hit the mother load in our neighborhood! I knew I was going to have to find a use or I would eat too many myself. I started my search for uses a few days before Halloween and I came across this recipe. I like the fact that only one stick of butter is needed and this isn’t going to be a huge batch of cookies. The occasional batch of cookies isn’t a bad thing, but when the batch made over 50 cookies – well, that’s just way too many for me to avoid! 😉 I’ll make sure we will pass some of these out to our lucky neighbors – that is if M decides to be generous and share. He loves Reese’s cups! The kids are still counting their booty as I type this! And before they knew why I asked for their M&Ms and Reese’s cups they whined (thinking I was going to eat them), but once I revealed the true reason they were more than willing to give them up! 😉 We discovered that they have 15 KitKat’s so I may have to find another recipe for those – unless of course I take some for myself 😉
Candy Cookies – adapted from For the Love of Cooking
  • 1/2 cup of butter, softened
  • 3/4 cup of white sugar
  • 1/2 cup of brown sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 1/4 cups flour
  • 1 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 7 “Fun Size” packages of M & M’s (about a cup)
  • 7 full size Reese’s Peanut Butter Cups, cut into bite size pieces
Directions: 
Preheat the oven to 375 degrees. Spray cookie sheet with cooking spray or line the cookie sheet with a silpat baking mat.
In a large bowl, mix the butter, white sugar, brown sugar and vanilla until creamy and smooth. Slowly beat in the eggs. In another bowl, mix the flour, baking soda and salt together thoroughly. Slowly add the flour mixture to the egg mixtures until well blended. Add most of the M&M’s and most of the Reese’s Peanut Butter Cups and mix carefully.
Drop by rounded spoonfuls on cookie sheets. Add the remaining M&M’s and Reese’s Peanut Butter Cup pieces to the top of the cookies.
Bake for 8-10 minutes or until golden brown. Allow to cool before moving them to a wire rack. Enjoy

Re-Post of the Best Birthday Cake (so far)

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Our friends/neighbors’ birthday was this week (the same day, how cute/convenient is that?) and my husband suggested that we have them over. The kids made them birthday cards with their voucher for their free dinner and dessert which they happily accepted 🙂 For dinner, M grilled filet mingnon, which we served with roasted garlic mashed potatoes, roasted carrots and broccoli and everyone’s favorite – roasted garlic bread. Dinner was a complete success and I’m so happy that they enjoyed it 🙂
Now, onto everyones favorite part – the birthday cake! This is our favorite layer cake so far, but I decided the next celebration cake may need to be a different recipe. To make frosting the cake easier and less messy, I always wrap and freeze the cooled cakes overnight. It really does make a difference, and waxed paper squares underneath the cake help keep the cake plate clean. This buttercream icing is so yummy and not too sweet and the cake is rich and perfectly chocolatey. Thanks for reading, enjoy!

Double Layer Chocolate Cake – adapted from Smitten Kitchen

** This became a “triple layer” cake because I only have 9″ cake pans**

The recipe below is for 2 10-inch layers filled and coated in chocolate ganache. My adaptations were to split the layers to create a four-layer cake and use raspberry filling instead of chocolate. To do the same, use half the frosting and all of the raspberry filling, recipe at the end.

For cake layers

  • 3 ounces fine-quality semisweet chocolate such as Callebaut
  • 1 1/2 cups hot brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder (not Dutch process)
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups well-shaken buttermilk
  • 3/4 teaspoon vanilla

Make cake layers: Preheat oven to 300°F. and grease pans. Line bottoms with rounds of parchment paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature

Quick Chocolate Buttercream – adapted from Williams-Sonoma

  • 8 oz. unsweetened chocolate, chopped
  • 6 cups confectioners’ sugar
  • 16 Tbs. (2 sticks) unsalted butter
  • 6 Tbs. milk, plus more, if needed
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt

Directions –

Have all the ingredients at room temperature.

Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

Strawberry, Banana and Coconut Milk Smoothie

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Quick Post: Yum! I tried this new-to-me non dairy milk for the first time last week in this smoothie. When I’m craving something sweet, this is what I make. The coconut milk makes this almost like an ice cream shake, but healthy – even better! It’s rich and creamy without all the guilt 🙂 Whenever I make smoothies I use frozen bananas – it makes all the difference in the thickness. Thanks for reading, enjoy!

Strawberry, Banana and Coconut Milk Smoothie –

  • 1/2 frozen banana
  • 5 frozen strawberries
  • 1/2 unsweetened coconut milk
  • 1/4 cup vanilla bean Greek yogurt
Directions –
1. Blend all ingredients together until smooth. Enjoy!

Vegan Apple Crisp

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(It’s still raining here, so no decent pictures – boo!)

I haven’t made an apple crisp since last year, so I decided it was time 🙂 This smells amazing while baking. My hands smelled like lemon, apple, cinnamon and nutmeg for quite sometime after making this, too 🙂 I love Fall flavors and this is a perfect example of them. I used coconut oil for this instead of canola and we didn’t miss the butter. It’s not a thick crumb topping like the typical crisp with flour and butter; but it was flavorful, slightly sweet and delightfully crunchy. We enjoyed the walnuts in this, too – and the vanilla ice cream brought it all together nicely. Thanks for reading, enjoy!

Vegan Apple Crisp – adapted from What Would Cathy Eat?

  • 2 ½ pounds apples (about 7), peeled and thinly sliced
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons flour
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • Small pinch cloves
  • 2 teaspoons lemon juice
  • 2/3 cup rolled oats (old fashioned, not quick cooking)
  • 2/3 cup whole wheat pastry flour
  • 2/3 cup light brown sugar
  • ½ cup chopped walnuts
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup coconut oil
  • 2 tablespoons water
Directions:

Preheat the oven to 350.

Mix the apples with the next seven ingredients (through lemon juice). In a separate bowl, mix the oats, flour, brown sugar walnuts, baking powder, cinnamon and salt. Drizzle the organic canola oil over the dry mixture and combine with your fingers until crumbly. Add the water and stir briefly with a fork. Put the apple mixture in an 8×8” baking dish, then sprinkle on the crumbly topping. Bake for 40 minutes, or until the top is golden and the apples are tender.

Slightly-Less-Bad-For-You-Chocolate Chip Cookies

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I recently bought some whole wheat pastry flour because I wanted to try some healthier baked goods without using regular wheat flour. Whole wheat pastry flour has less protein than traditional whole wheat flour so it’s well suited for cookies, cakes, quick breads and pancakes. Using this will result in a more tender and fluffy product. I’m wondering if my family will notice and objectionable difference than my usual AP flour and butter cookies.

Verdict: The kids and I even enjoyed the subtle coconut flavor or the raw cookie dough. These smell faintly of the coconut oil and taste a little like it too. These are pretty tasty, not too sweet and not too wheaty. The wheat pastry flour is slightly nutty and chewy but not unpleasant in our opinion at all. Even my health-food-hating husband liked the flavor of these and was surprised at how good they are – not bad at all for an unconventional chocolate chip cookie. Score one more for mom! Thanks for reading, enjoy!

Crispy Chewy Chocolate Chip Cookie – adapted from Stedded

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup milk chocolate chips
Directions: 

Preheat oven to 375.
Mix together flour, baking soda, and salt in a medium bowl and set aside.
In a large bowl whisk together coconut oil and sugar, then beat in egg and vanilla. Add flour mixture. Stir in chocolate chips. If dough is looking too runny, add a little more flour until it resembles standard cookie dough.
Drop by spoonfuls onto cookie sheets and bake approximately 10 minutes. They spread a lot, so be careful to not put the cookies too close together on the pan.

Cocoa-nana Bread

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Quick Post:  I had a few leftover bananas from my produce box that were perfectly spotty for a banana bread. This bread is dense, chocolaty, rich, and fudgy. M enjoyed a generous slice on his way to work and called me to tell me how good it was 🙂 He knows I love compliments on my food – especially new recipes. Thanks for reading, enjoy!

Cocoa-nana Bread – adapted from Obsessed with Baking via Dorie Greenspan 

  • 2 cups all purpose flour
  • 1 cup semisweet cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 stick unsalted butter at room temp
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 3/4 cup buttermilk
  • 3 ounces bittersweet chocolate, coarsely chopped, or 1/2 cup store-bought chocolate chips

Directions:

Preheat oven to 350. Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)

Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled — it’s okay. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.

Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40 to 45 minutes (total baking time is between 70 to 75 minutes) or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding. Invert and cool to room temp right side up.

Double Fudge Oreo Crunch Cookies

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I think he’ll forgive me for having to eat leftovers… I decided to surprise him with some extra decadent cookies and I know he didn’t mind being the taste tester of these. See, I’m torturing myself now because it’s been nearly a month since I’ve eaten any dessert; and so far I’ve remained strong 😉 Oreos are a weakness of mine, so imagine how hard it was not to eat the Oreos while I was chopping them up! It was rough, but I know I’m in much better shape than I was four weeks ago – that’s what is keeping me motivated to abstain from all things sugar. I guess making these was the ultimate test.

Verdict: He definitely enjoyed being the guinea pig and seeing all those smirks from him while he asked what “those” were when he came home were totally worth it. I made 32 medium sized cookies and bake them for the 10 minutes. Make sure that you let these cool for at least 7 minutes before moving to a cooling rack; but they’re pretty soft, so move them gently. Thanks for reading, enjoy!

Double Fudge Oreo Crunch Cookies – adapted from Sweet Eats

  • 1 cup butter, at room temperature
  • 3/4 cup light brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup (10 to 12) crushed Oreo cookies
Directions:

Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Fold in chocolate chips and crushed oreos. When ready to bake, preheat oven to 350, roll into balls or scoop with an ice cream scooper and set on baking sheet. Bake at 350 for 10-12 minutes. Let cool completely.

Peanut Butter Pie with Oreo Crust

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Quick Post:  This is a combination of the two peanut butter pie recipes I’ve tried before. Those who tried it really enjoyed it – I only had a tiny “quality control” taste. M and I agreed that it was a little salty, (I left it out of the recipe for you) so I wont add any extra salt next time. Despite the slight saltiness it is light, creamy, peanut buttery and the crust is always a hit. Thanks for reading, enjoy!

Peanut Butter Pie III – 

Crust –

  • 1 3/4 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons dark brown sugar
Filling –
  • 1 (8-inch) graham cracker pie crust
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup peanut butter
  • 1 (8 oz.) tub frozen whipped topping, thawed
Direction:
To make the crust: Preheat oven to 350 F.  Combine the cookie crumbs, brown sugar and salt in a medium bowl.  Add the butter and toss with a fork until all of the crumbs are moistened (the mixture will be quite wet).  Press into the bottom and up the sides of a 9-inch pie plate.  Refrigerate for about 15 minutes so the crust is firm, then bake until set, about 8-10 minutes.  Transfer to a wire rack to cool completely.
With an electric mixer, beat cream cheese and sugar until smooth.  Blend in peanut butter and vanilla.  Fold in whipped topping.  Spoon mixture into prepared pie crust.  Refrigerate at least 4 hours, or until firm.

Banana and Peanut Butter Soft Serve

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I am so surprised at how good this is and my kids loved it – even my husband thought it tasted good. It’s not too banana-y or peanut buttery. The texture is smooth and creamy, like a nice custard style ice cream. This was a good fake out dessert because ice cream is my absolute favorite  – I miss it! It’s been about four weeks since I have had any “real” dessert, but I was pleasantly satisfied with this treat. I added the chocolate chips mostly for visual interest, I gave the chocolate chips to my kids because the soft serve didn’t need anything. My son wants me to make this again soon – score 2 for mom! Thanks for reading, enjoy!

Banana Soft Serve – adapted from The Novice Chef

  • 2 to 3 frozen bananas, (*cut up before freezing for easier processing)
  • 1 heaping spoonful of natural peanut butter
  • optional: top with granola, slivered almonds or any of your favorite toppings
Directions:
1. I used my food processor for this, but you could use a blender to make it too. Place all the banana in the work bowl and pulse until nice and smooth. It took a little while at first, but once the peanut butter was added it

Double Chocolate Banana Muffins

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Quick Post: This is what I came up with while searching for school snack ideas for my kids’ lunches. These don’t have any oil and they’re a great recipe to use for overripe bananas. I had four small ones for this, but probably could have used the recommended three. The kids request these moist, chocolaty mini muffins – score 1 more for mom! 😉
Double Chocolate Banana Muffins – adapted from Handle the Heat
  • 3 large bananas
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/3 cup unsweetened applesauce
  • 1/2 cup white whole-wheat flour (or whole wheat pastry flour or whole wheat flour)
  • 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup semi-sweet chocolate chips
Preheat the oven to 375 degrees and position a rack in the center. Line a muffin tin with baking cups and set it aside.
In a large bowl mash the bananas with a fork or potato masher then mix in the sugar, egg and applesauce. Sift the flour, cocoa powder, salt, baking soda and baking powder over the banana mixture. Mix lightly with a rubber spatula to combine. Fold in chocolate chips. The batter should be just moistened but still a little clumpy. Don’t overmix!
Using a spring-loaded ice cream scoop or spoons, divide the batter between the prepared muffin cups and bake them for about 20 minutes until a toothpick inserted into the middle comes out clean. Transfer them to a rack to cool. Store muffins in an airtight container at room temperature for up to 3 days.