Archive for the ‘Dessert’ Category

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Strawberries n’ Yogurt Popsicles

June 9, 2018

Our teething toddler recently discovered popsicles and all their cool yumminess. We found a mini popsicle mold online that makes small popsicles that are just the right size for his cute little hands and mouth. He loves strawberries and yogurt, so we let that inspire these popsicles.

20180601 Strawberry Popsicles

You will need:

  • 16 oz fresh strawberries, hulled
  • 1 c vanilla yogurt (I recommend a thicker yogurt like Greek or Icelandic skyr)
  • 4 T honey or maple syrup
  • 1/2 t lime juice
  • 1/2 t vanilla extract

Then you will…

  1. Puree all the ingredients in a blender until smooth.
  2. Pour into popsicle molds.
  3. Freeze overnight.
  4. Enjoy in the sunshine.
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Citrus Cream Cheese Cake

May 18, 2018

Lemon and limes are extra special as the weather moves from winter to spring and summer. They are bright and wonderful additions to your dishes. The cake itself reminds me of a pound cake, and you get lots of citrus sunshine through the glaze in particular.

IMG_0035

You will need:

  • 1 c + 1 T unsalted butter, at room temperature (divided)
  • 8 oz reduced fat cream cheese (or regular), at room temperature
  • 2 c sugar
  • 4 eggs, at room temperature
  • 2 t vanilla extract
  • 2 limes, zested and juiced (divided)
  • 2 lemons, zested and juiced (divided)
  • Pinch of salt
  • 1 c all purpose flour
  • 1 c whole wheat flour
  • 1 3/4 c confectioners’ sugar

Then you will…

  1. Preheat your oven to 325 degrees. Prepare a Bundt pan or cake pan by greasing with a nonstick cooking spray.
  2. Beat together 1 cup of the butter and the cream cheese until smooth, light and fluffy.
  3. Add the eggs and sugar. Beat until well combined with the butter-cream cheese mixture.
  4. Beat in the vanilla, half of the citrus zests, and a pinch of salt.
  5. Mix in the flours until just combined.
  6. Spread the batter into the prepared pan and bake until a toothpick in the center comes out clean, about 45 to 60 minutes.
  7. Allow to cool 10 minutes before removing from the pan.
  8. In a small mixing bowl, whisk together the confectioners’ sugar with the remaining of the citrus zests and juices until smooth.
  9. Melt the remaining tablespoon of butter and whisk into the glaze.
  10. Drizzle over the top of the cake until you have as much as makes you and your taste buds happy.
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Cinnamon Brown Sugar Cookie Bars

May 4, 2018

These will not last long in your house. They have a gooey center and smell amazing while baking. Hope you enjoy them as much as we did! If you want extra cinnamon goodness, sprinkle some cinnamon sugar on top as well.

You will need:

  • 1/2 c unsalted butter, melted
  • 2 c brown sugar
  • 2 eggs, lightly beaten
  • 1 1/2 t vanilla extract
  • 1 T + 1 t ground cinnamon
  • 1 t baking powder
  • 1/4 t baking soda
  • Pinch of salt
  • 1 3/4 c all purpose flour

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking pan with foil and grease with nonstick cooking spray.
  2. In a medium mixing bowl, combine the melted butter with the brown sugar, eggs, and vanilla.
  3. Mix in the cinnamon, baking powder, baking soda and a pinch of salt.
  4. Mix in the flour until combined.
  5. Spread in the prepared baking pan.
  6. Bake for 30-35 minutes, or until the center is no longer jiggly.
  7. Allow to cool and set for at least 10 minutes before removing from the pan.
  8. Finish cooling on a wire rack.

IMG_0335

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Nutella Twist Bread

April 3, 2018

20180318 Nutella Bread 04This is a sweet treat that looks it takes a lot of skill. However, it comes together very quickly, and the secret to its pretty braided look is having layers that you twist.

You will need:

  • 2 1/4 t (1 packet) quick rise yeast
  • 1 c warm water
  • 2 1/2 c all-purpose flour
  • Pinch of salt
  • 1 T sugar
  • 1 t ground cinnamon
  • 3/4 c Nutella

Then you will…

  1. In a small bowl, dissolve the yeast in the water and allow to bloom for 5-10 minutes.
  2. In a large mixing bowl, combine the flour with the salt, sugar and cinnamon.
  3. Stir in the yeast-water mixture until combined.
  4. Lightly dust a clean counter with flour.
  5. Turn the dough out and knead for 10 minutes, or until smooth.
  6. Lightly oil a large mixing bowl.
  7. Place the dough in the prepared bowl and cover with plastic wrap or a damp cloth.
  8. Allow to rise in a warm place for an hour, or until doubled in size.
  9. Line a large baking sheet with parchment paper.
  10. Lightly dust a clean counter with flour.
  11. Roll out the dough into a large rectangle, roughly 12 x 15 inches big.
  12. Spread the Nutella on the dough, leaving a 1/2-inch border around the edges of the dough.
  13. Working from the long side, roll the dough tightly.
  14. Roll so seam side is down on the counter.
  15. Starting about 3/4 inch from one end, gently slice the dough down the middle (top to bottom along the remaining length).
  16. Twist the two sides around each other, keeping the cut side facing up.
  17. Place the nutella bread on the parchment-lined baking sheet.
  18. Allow to rise another 20 minutes in a warm place.
  19. Preheat your oven to 350 degrees.
  20. Bake for 20-30 minutes, or until the bread is turning lightly golden and is baked through (should sound hollow when tapped on the bottom).
  21. Allow to cool at least 15 minutes before serving.

20180318 Nutella Bread 01

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Pina Colada Whipped Dessert

March 12, 2018

This simple dessert is great cold or frozen. If you wanted, you could also mix in a few tablespoons of rum.

You will need:

  • 1 box (3.4 oz) instant cheesecake pudding mix
  • 1 can (20 oz) crushed pineapple with their juices
  • 1 package (8 oz) lite Cool Whip container Cool Whip, thawed
  • 1 c shredded sweetened coconut
  • ½ c chopped pecans

Then you will…

  1. In a large mixing bowl, stir together the pudding mix and the crushed pineapple with its juices until well mixed.
  2. Mix in the Cool Whip, coconut, and nuts.
  3. Chill at least 1 hour before serving.

20180227 Pina Colada Fluff 02

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Pecan Lemon Bars

January 19, 2018

With baby #2 on the way, I find watching cooking shows problematic: I see something and suddenly that’s what I want to eat. The other night they were baking lemon bars, so here you go. These are extra special with pecans in the cookie base; if you don’t want the nuts, you can always substitute more flour.

20180119 Lemon Bars 01

You will need:

  • 1/2 c unsalted butter, cut into large pieces
  • 3/4 c ground pecans
  • 2 c flour, divided
  • 1/2 c light brown sugar, packed
  • 4 eggs
  • 1 3/4 c sugar
  • zest of 1 lemon
  • 1/2 c lemon juice
  • 1/2 t baking powder

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking pan with foil and lightly grease with nonstick cooking spray.
  2. In a food processor, pulse together the butter with the pecans, 1 1/2 cups of the flour, and the brown sugar until well mixed and crumbly. (If you don’t have a food processor, you can always do this step by hand).
  3. Spread the pecan cookie base into the prepared pan. Press with your fingers to even it out on the bottom of the pan.
  4. Bake 18-20 minutes or until starting to turn golden brown.
  5. Remove from the oven and allow to cool for 10 minutes.
  6. In a large mixing bowl, whisk together the eggs with the sugar, lemon zest and lemon juice until light and well mixed.
  7. Whisk in the baking powder and remaining 1/2 cup of flour.
  8. Pour the lemon mixture on top of the cookie base.
  9. Bake for another 20-25 minutes, or until the top is starting to turn golden and the filling looks set.
  10. Allow to cool before slicing. You are welcome to dust with powdered sugar if you’d like!
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Fruitcake Inspired Shortbread Cookies

December 23, 2017

My mom enjoys fruitcake, although most of the family does not. I decided to try making a fruitcake inspired cookie in her honor for the winter holiday. This was the result. These would also be delicious with a little lemon glaze (powdered sugar + lemon juice + milk).

You will need:

  • 1 c dried fruits (such as cranberries, cherries, apricots etc.), roughly chopped
  • 1/2 c bourbon
  • 1 c unsalted butter, at room temperature
  • 3/4 c powdered sugar
  • Zest of one lemon
  • 1/2 t salt
  • 2 c flour

Then you will…

  1. In a small bowl, combine the dried fruits and bourbon. Allow to macerate for 3 hours, before draining.
  2. Preheat your oven to 300 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  3. In a large mixing bowl, cream together the butter, sugar, lemon zest and salt until light and fluffy.
  4. Gradually mix in the flour.
  5. Stir in the macerated dried fruits.
  6. Roll the dough out until it is 1/2-inch thick. Cut however you want!
  7. Place cookies on the prepared baking sheets.
  8. Bake for 25-30 minutes, or until starting to turn golden at the edges.
  9. Allow to cool for 5 minutes on the baking sheets before transferring to a wire rack to finish cooling.

20171221 Fruitcake

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