Category Archives: dessert

Lemon-Drenched Lemon Cake

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I promised M I would make him this a long time ago, so I decided it was best to make good on that promise. Besides, he’s been giving me many guilt-trips these past few days about wanting something sweet. I hope he appreciates this! 🙂 I love lemon zest and the step where you have to rub the zest and sugar together – it smells amazing! While it’s baking is smells buttery and sweet…swoon!

Verdict: I thought it best to cut this recipe in half so the extra loaf wouldn’t tempt me! The crumb is dense, but when I bit into it; it was like a cloud 😉 It’s so light and airy – totally unexpected. It was sweet, lemony (of course) and the texture is so unique. It’s great – if you love lemon, try this!

Lemon-Drenched Lemon Cake – adapted from Joy the Baker 

Cake:

  • 2-2/3 cups all-purpose flour
  • 2-1/2 tsp baking powder
  • pinch of salt
  • 2-1/3 cups sugar
  • 1-1/2 tsp vanilla
  • 6 large eggs, preferably at room temperature
  • 2/3 cup heavy cream
  • zest of 2 lemons, finely grated
  • 1 stick, plus 7 tbsp unsalted butter (15 tbsp total), melted and cooled

Syrup:

  • 1/3 cup water
  • 1/4 cup sugar
  • juice of two lemons
Directions:
  1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×5-inch loaf pans, dust the insides with flour and tap out the excess. Even if the pans are nonstick, it’s a good idea to butter and flour them.
  2. Sift together the flour, baking powder and salt.
  3. Put the sugar and the lemon zest in a large bowl, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of lemon.
  4. Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract, then whisk in the cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing with a rubber spatula.
  5. Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. As soon as the cake goes into the oven, make the syrup. After about 30 minutes in the oven, check the cakes for color- if they are browning too quickly, cover them lightly with foil tents.
  6. Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil. Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.
  7. When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.

Tropical Smoothie

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Quick Post: Yum – this is so luscious! My kids would love this one, but it’s definitely a treat smoothie because of all the orange juice…carbs and sugar! This recipe is enough for 1 serving. Thanks for reading, enjoy!

Mango, Banana, Strawberry Smoothie – 

  • 7-10 cubes frozen mango
  • 1/2 frozen banana
  • 4-5 frozen strawberries
  • 1/2 cup orange juice
Directions:
1. Blend until nice and smooth! Enjoy 🙂

Smoothies to Go!

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My son’s first day of third grade is tomorrow, so last week I started looking for clever lunch ideas for him. This frozen smoothie idea is genius because it will keep his lunch box cool and give him a healthy treat that I can feel really good about. I bought these plastic freezer containers that Ball makes and they’re the perfect size. I made our favorite smoothie recipe in the food processor and it made enough to fill 5 containers plus some extra that the kids happily shared. After they were all nicely portioned I wiped the rims well, sealed them up and stowed them in the freezer. All he needs to do is stir it up once it’s lunch time – I’m hoping that it is soft enough for him to drink, but not too soft that it becomes watery.

Verdict: Yay! I am pleased to report that Little Boy M had a great first day and the smoothie thawed out enough and he happily ate it with a spoon. He also reported that his juice box was nice and cold, too. I asked him how it tasted and he said it tasted like one I just made for him. I think I might have to buy more of the freezer jars because both my kids are going to expect these everyday in their lunches.  Best. Idea. Ever! Thanks for reading, enjoy!

Smoothie

  • 1 cup milk
  • 1 cup vanilla Greek yogurt
  • 2 TBSP mild honey
  • 2 frozen bananas
  • 1 cup frozen strawberries
  • 1 cup frozen blueberries
  • 1 cup frozen peaches
Directions:
It couldn’t be easier! Pour all your ingredients in a food processor and blend away! Spoon the smoothie into the freezable Ball containers, wipe the rims and place in your freezer. Enjoy!

Triple Chocolate Muffins

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Wow, it’s been a long time since my last post – sorry about that. I’m just now getting back into my old routine and for some reason five days threw me. I suppose it could have been the time change too, or just plain laziness. I will make up for it though because I have several new recipes to share with you, like this one 🙂

M really likes the jumbo chocolate muffins with chocolate chips that Sam’s Club sells, so I figured these would be a tastier, smaller and cheaper option. Yes, these aren’t exactly healthy, nor a breakfast item but I know he would appreciate something easy to grab on the way to work. These are moist, chocolatey and not too sweet – probably a perfect accompaniment  to his morning coffee. I’ll make these again soon, thanks for reading, enjoy!

Chocolate Chunk Muffins – adapted from The Way the Cookie Crumbles via Dorie Greenspan

  • 6 tablespoons (¾ stick) unsalted butter
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 2 cups (9.6 ounces) all-purpose flour
  • â…” cup (4.67 ounces) sugar
  • â…“ cup unsweetened cocoa powder, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2/3 cup semi-sweet chips or chocolate chunks
Directions –

Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.

Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Peach and Raspberry Crumble

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Peaches and raspberries were on sale at Publix today and I immediately thought of this yummy looking crumble that Joy shared last week. The last crumble I made was her recipe so, I trust her judgment on these things because it was so darn good. I’m not even sure if I’ll like the combination because peaches and raspberries aren’t fruits I gravitate to, but I’m always up for trying new things. Plus, I love anything with a crumb topping.

Verdict: Sweet, buttery, crumbly goodness! If you love these fruits, make this soon. Oh, and don’t forget the vanilla ice cream! Thanks for reading, enjoy!

Peach and Raspberry Crumble – adapted from Joy the Baker

  • 5-6 medium ripe peaches, sliced
  • 1 cup fresh raspberries (if using frozen, just thaw and drain)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup old fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • Pinch of salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes

Place a rack in the center of the oven and preheat to 350 degrees F.  Place sliced peaches and raspberries in a square 8×8-inch baking dish and set aside.

In a medium bowl, whisk together flour, sugar, oats, spices, and salt.  Add the butter and toss the mixture together with your hands.  Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes.  This took me about 4 minutes.

Toss a generous handful (about 1 cup) of crumble topping into the peach and raspberry mixture.  Toss loosely with your hands.  Spread fruit evenly in the pan and top with the remaining crumble mixture.  Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.

Remove from the oven, let cool slightly, and serve with vanilla ice cream.  Crumble is delicious served warm and can be stored, covered, in the fridge and reheated in the oven or microwave for serving.

Molten Chocolate Cakes for Two

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This is a special treat for my friend and I while our husbands were playing poker next door. I figured we both deserved something extra special. I have made a lava cake before, but I wanted to try a new one that was perfect for two. I didn’t want to make any more than that cause we’d have to eat them all! 😉 Kidding – I love dessert, but treats like these are better in small amounts because they are so rich. Here’s hoping that these turn out as good as they look on the picture! Oh, and this recipe is scaled down for two, but the original recipe is for four. What’s great about that is you can make the full amount and cover the other two with plastic wrap and put them in the fridge. Use them within five days and let them sit out at room temp for 20 to 30 minutes, bake as directed and enjoy.

Verdict: These are amazing! Not too sweet and not too rich – perfect amount of chocolatey goodness. Make sure that you take these out when it still looks under cooked. You want it to look really soft in the center (the magic moment was at 8 minutes for me), just watch it carefully after 7 minutes. Let it cool for about 5 minutes before inverting onto a plate, sprinkle with powdered sugar and serve with vanilla ice cream or whipped cream. I prefer the ice cream 🙂 Thanks for reading, enjoy!

Individual Chocolate Cake – adapted from MarthaStewart.com

  • 1/4 cup unsalted butter, room temperature
  • cocoa powder, for dusting molds
  • 2 ounces semi-sweet chocolate (* I used a combo of semi and bitter sweet chocolate)
  • 1 large egg
  • 1 large egg yolk
  • 1/8 cup sugar
  • 1 tsp all-purpose flour
  • Confectioners sugar, if desired for dusting finished cake
Directions –

Preheat oven to 450 degrees. Butter the 2 – 4 ounce ramekins and lightly dust the inside of each with cocoa powder, tapping out excess. Heat butter and chocolate in heat proof bowl set over (but not touching) simmering water until chocolate is almost completely melted. Meanwhile, in the bowl of an electric mixer, whisk egg, egg yolk, and sugar until light and thick. Slowly add butter mixture to mixer, add flour and mix until combined. Divide batter between ramekins. Place on a baking sheet and transfer to oven. Cook for 7 – 10 minutes – sides should be set and center soft.

Cookies ‘n Cream Ice Cream

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This couldn’t be an easier recipe – 5 ingredients, 30 minutes of churning and a rest in the freezer. Okay, so it’s not the quickest but it is super simple. I was surprised that there was no salt in this (all sweet needs a little salt to balance the flavor) but I decided not to modify this at all until I taste the final product.

Verdict: This is almost too sweet and fatty. The use of heavy cream and whole milk, (Philadelphia-Style) make this ice cream coat your mouth with butter fat – so if you’re not crazy about that, steer clear of this one. I’m sure the kids and husband wont mind, but I think I prefer the mouth feel of an ice cream that uses egg yolks (French-Style); so I’ll be on the hunt for those. I borrowed The Perfect Scoop from the library a while ago, and I need to search through the book for some must-make-soon desserts. I just realized last night that it’s due back in five days, so I’d better get on it! Thanks for reading, enjoy!

Cookies ‘n Cream Ice Cream Ingredients – adapted from Simple Comfort Food

  • 1 cup Whole Milk, Cold
  • ¾ cups Sugar
  • 2 teaspoons Vanilla Extract
  • 2 cups Heavy Cream
  • 10 whole Oreo Cookies, Crumbled
Directions –
Freeze your ice cream bowl prior to starting your recipe, as it is very important that it is completely frozen.

Begin by adding the milk and sugar to your mixing bowl, and mix with a whisk until all of the sugar dissolves. Add in the vanilla extract, and the heavy cream. Assemble your ice cream maker, and turn it on, adding in your mixture.

Let the mixer spin for at least 30 minutes, adding the crumbled Oreo cookies about 25 minutes into mixing. Place the bowl back in the freezer for at least an hour, or in my case, overnight. Scoop and enjoy.

Peanut Butter Cup Cookies

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These are what I would categorize as a “special treat” cookie. They are huge! I wanted to make M an extra decadent dessert for Father’s Day, but he didn’t want me to have to put too much effort in to it. For some reason, that kind of dessert makes him feel guilty because of all the extra work – of course, I don’t mind that kind. I like the challenge! So, as a compromise, I’m making these for him instead.

Verdict: YUM!!! I made these slightly larger than they were supposed turn out because I used my disher that holds 1/3 cup. All of these cookies are at least 5 inches in diameter and took 15-17 minutes to bake to my desired doneness. Oh, and I chilled the Reese’s cups after I quartered them just so they would incorporate easily in the batter. Thanks for reading, enjoy!

Peanut Butter Cup Cookies – adapted from Confections of a Foodie Bride

  • 2 cups + 2 Tbsp flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp butter, melted
  • 1 cup packed dark brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 12 oz package mini peanut butter cups, unwrapped and rough chopped
Directions –
  1. Preheat oven to 325. Line two baking sheets with parchment or a silicon mat.
  2. Place butter and sugars in a mixer bowl, mix on medium high until well-combined, 2-3 minutes.
  3. Mix in egg, yolk, and vanilla.
  4. Add dry ingredients and mix on low just until combined. Add peanut butter cups until distributed.
  5. Chill dough 15 minutes. Scoop 1/3-cup dough balls onto a lined baking sheet.
  6. Bake 12-16 minutes, until the edges brown and the center is still soft.
  7. Let cool on the baking sheet. Store in an airtight container for up to a week. Yield: 14 cookies.

Blueberry Buckle Coffee Cake

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Quick Post: After any party there are leftovers, right? There was just under 2 cups of blueberries left and I felt the need to bake them into something. After a little searching on King Arthur Flour’s website, I found this. It worked out well because I had just enough all-purpose flour left for this recipe, it only required one egg and a little over one stick of butter.

Verdict: Yum! It is a perfect complement to your morning coffee! Thanks for reading, enjoy!

Blueberry Buckle Coffee Cake – adapted from King Arthur Flour

Topping

  • 1/3 cup (2 ounces) sugar
  • 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon cinnamon
  • 1/4 cup (1/2 stick) butter or margarine

Batter

  • 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (5 1/4 ounces) sugar
  • 1/4 cup (1/2 stick, 2 ounces) butter or margarine
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup (4 ounces) milk
  • 2 cups fresh or frozen blueberries, well drained

Directions –

First: Preheat your oven to 375°F.

Making the Topping: Mix the sugar, flour and cinnamon in a small bowl. Cut or rub in the butter or margarine with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.

Making the Batter: Blend the flour, baking powder and salt together in a medium sized mixing bowl. In a large bowl cream together the sugar, butter or margarine, egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Fold in the blueberries.

Assembling & Baking: Pour the batter into a well-greased and floured, 9-inch cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or knife comes out clean.

Let the buckle cool for 10 minutes. Loosen the sides with a knife or spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.

Frozen Chocolate Peanut Butter Pie

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Oreos are very addicting. Thankfully a good amount of the package went into the making of this crust! The crust was definitely the best part of this in my opinion. M liked it, but he loves super rich desserts. This pie was super peanut-buttery…almost too much. It may have been because I fiddled with the amounts of ingredients because I don’t have a standard pie dish (mine are deep dish). Some people loved this, some just could not take the peanut butter overload. If you’re not a huge fan of it, steer clear of this one. It’s not a total flop of a recipe, but it’s not going to be in our dessert rotation…*sad face*

Frozen Chocolate Peanut Butter Pie – adapted from Tracey’s Culinary Adventures via Martha Stewart’s Pies and Tart

Crust –

  • 1 3/4 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons dark brown sugar
  • pinch salt
Filling –
  • 6 oz cream cheese, at room temperature
  • 3/4 cup confectioners’ sugar
  • 1 teaspoon kosher salt
  • 1 1/4 cups peanut butter (smooth, not natural or chunky)
  • 1 tablespoon vanilla extract
  • 2 cups heavy cream
Garnish –
  • 1 oz semisweet chocolate, finely chopped
  • 2 tablespoons peanut butter
Directions –
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.To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioners’ sugar and salt on medium speed until light and fluffy, about 2 minutes.   Mix in the peanut butter and vanilla.  (If you don’t have a second bowl for your stand mixer either transfer the cream cheese mixture to another bowl and wash the first, or do the next step with a hand mixer.)  Switch to the whisk attachment on your mixer and beat the heavy cream until you have soft peaks.  Take about 1/3 of the whipped cream and stir it into the cream cheese mixture to lighten it.  Use a rubber spatula to gently fold in the remaining 2/3 of the whipped cream.  Transfer the filling to the cooled crust and spread in an even layer.  Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap.To garnish the pie: Put the chocolate in a microwave-safe bowl and heat in 30 second bursts at 50% power, stirring in between each burst.  Continue until the chocolate is melted and smooth.  Transfer to a resealable plastic bag and snip a tiny bit off the corner.  Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern.  Put the peanut butter in a small saucepan set over low heat and melt it, stirring frequently.  Add the melted peanut butter to a resealable plastic bag, snip off a corner and drizzle over the pie.  Let stand for about 10 minutes to set.Remove the pie from the freezer about 10-15 minutes before you are ready to serve.  If you have trouble cutting it, running your knife under warm water will help.