Archive for the ‘Dessert’ Category

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Peanut Butter Brownie Trifle

April 28, 2017

20170408 PB Trifle 03

D gave me a beautiful trifle dish recently, and we made this trifle to celebrate. At its most basic, a trifle is a layered dessert that usually has some combination of cake, pudding and whipped cream. This one is extra special with peanut butter and brownies – a combination we love!

You will need:

  • 1 fudge brownie mix (13-inch x 9-inch pan size), prepared according to package directions
  • 2 packages (13 ounces each) miniature peanut butter cups
  • 4 cups cold 2% milk
  • 2 packages (5.1 ounces each) instant vanilla pudding mix
  • 1 cup creamy peanut butter
  • 4 teaspoons vanilla extract
  • 2 cartons (8 ounces each) frozen whipped topping, thawed

Then you will…

  • Cut or break brownies into 3/4-in. pieces.
  • Roughly chop the peanut butter cups; set aside 1/3 cup for garnish.
  • In a large bowl, whisk together the milk and pudding mixes for 2 minutes (mixture will be thick).
  • Whisk in the peanut butter and vanilla until well mixed. Fold in the whipped topping.
  • Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups.
  • Spoon a third of the pudding mixture over the top. Repeat layers twice.
  • Garnish with reserved peanut butter cup pieces.
  • Refrigerate until chilled.

 

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Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

20161112-pumpkin-cupcakes-01

You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

20161112-pumpkin-cupcakes-02

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Rice Krispie Treats

August 1, 2016

I have bunch of coconut oil at home right now and was looking for creative uses. I found a variation of rice krispie treats that used coconut oil instead of butter for a dairy-free version. It was a delicious way to mix up these childhood favorites.

You will need:

  • 1/4 c coconut oil
  • 10.5 oz marshmallows
  • 5 c rice krispie cereal

Then you will…

  1. Line a 9×13 inch baking pan with foil and lightly grease with nonstick cooking spray.
  2. In a large nonsticket skillet, heat the coconut oil over medium heat.
  3. Add the marshmallows and stir constantly until melted and smoothly mixed into the oil.
  4. Remove from heat and stir in the cereal.
  5. Lightly spread the treat mixture into the prepared pan. Avoid pressing too much if you want light, airy treats.
  6. Allow to cool for at least an hour before cutting and serving.

20160722 Rice Krispies 02

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Grapefruit Curd Tea Cake

May 19, 2016

We get a box of fruit delivered every month. This month’s delivery had some gorgeous grapefruits. Since D and I drink lots of tea, I decided to make an afternoon tea cake that highlighted the yumminess of the grapefruit.

20160509 Grapefruit Cake 03

You will need:

  • 3 grapefruits, zested and juiced (strain out the seeds; you should have roughly 1 cup of juice)
  • 17 T unsalted butter, room temperature and divided
  • 1 1/4 c sugar
  • 2 egg yolks, room temperature
  • 5 eggs, room temperature
  • 1/4 t + pinch of salt, divided
  • 1 lime, juiced
  • 1 t vanilla extract
  • 1 1/2 c flour
  • 2 t baking powder
  • Powdered sugar

Then you will…

  1. In a small saucepan, bring the grapefruit juice to a simmer and reduce until it is about a half cup in volume. Remove from heat.
  2. In a medium heatproof bowl (e.g., metal), cream together 5 tablespoons of the butter with 1/2 cup of the sugar until fluffy and well combined.
  3. Whisk in the egg yolks and two eggs until light and fluffy, about 4 minutes.
  4. Whisk in the pinch of salt and lime juice. It won’t be smooth, which is fine.
  5. Whisk in the grapefruit juice.
  6. Bring a few inches of water to a simmer in a small saucepan. Place the bowl with the grapefruit mixture on top to create a double boiler.
  7. Whisk for about 10 minutes until the sugars dissolve, the mixture smooths out, and it thickens to a pudding-like consistency. This creates the grapefruit curd.
  8. Remove the curd from the heat and whisk in a third of the grapefruit zest. Set the curd aside.
  9. Preheat your oven to 350 degrees. Line the bottom of an 8 or 9-inch springform with parchment paper. Grease the pan and set aside on top of a baking sheet.
  10. In a large mixing bowl, cream together the remaining 12 tablespoons of butter, 3/4 c sugar, and leftover grapefruit zest until well combined and fluffy.
  11. Whisk in half of the grapefruit curd.
  12. Whisk in the remaining three eggs and vanilla until light and fluffy, about 4 minutes.
  13. Whisk in the baking powder, 1/4 teaspoon salt and the flour until well combined.
  14. Spread the batter in the prepared springform.
  15. Top with the remaining curd.
  16. Bake for 30-45 minutes or until a tester in the center comes out clean.
  17. Allow to cool for 10 minutes before removing the cake from the springform and transferring to a wire rack.
  18. Dust with powdered sugar and serve with your favorite tea.

 

  1. 20160509 Grapefruit Cake 01

 

 

 

 

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Espresso Chocolate Chip Cookie Bars

March 11, 2016

These are quick prep and a relatively short bake time. They are perfect warm with a little ice cream and caramel!

20160310 Espresso Bars 01

You will need:

  • 8 T unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 1/2 t vanilla extract
  • 1 T instant espresso powder
  • Pinch of salt
  • 1 c brown sugar
  • 1 c flour
  • 1 c semisweet chocolate chips

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking dish with foil and lightly grease.
  2. In a medium mixing bowl, combine the butter with the egg, vanilla, espresso powder and salt until well mixed and airy.
  3. Mix in the brown sugar until well combined.
  4. Mix in the flour and the chocolate chips.
  5. Spread in the prepared baking dish.
  6. Bake 25-35 minutes or until golden and set in the middle.
  7. Allow to cool ten minutes in the pan. Remove and allow to cool on a wire rack.
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Coconut Pecan Cake

February 26, 2016

Over Valentine’s weekend, I felt like baking a cake. D loves coconut, and I love pecans, so that was the inspiration. That and I am fairly sure it will be awhile before I find the quiet time to bake a cake once Baby gets here!

You will need:

  • 2 c flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 2 c unsalted butter, room temperature, divided
  • 1 1/2 c sugar
  • 1/2 c brown sugar
  • 4 t vanilla extract, divided
  • 1 t almond extract, divided
  • 5 eggs
  • 1 c buttermilk
  • 14 oz sweetened flaked coconut, toasted, divided
  • 2 c pecan pieces, toasted, divided
  • 1 packages (8 oz) cream cheese, room temperature
  • 1 lb powdered sugar

20160215 Pecan Cake 04

Then you will…

  1. Preheat your oven to 350 degrees. Butter and flour two 9-inch round cake pans.
  2. Mix together the flour, baking soda and baking powder.
  3. In a large mixing bowl, cream together the 1 cup of the butter, sugar, brown sugar, 2 teaspoons of the vanilla and 1/2 teaspoon of the almond extracts.
  4. Beat until light and creamy.
  5. Beat in the eggs one at a time, beating well before adding the next egg.
  6. Mix in the sifted dry ingredients alternately with the buttermilk.
  7. Beat until fully combined.
  8. Stir in half of the coconut and 1 1/4 cups of toasted pecans.
  9. Split the batter evenly between the prepared cake pans.
  10. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
  11. Cool 15 minutes before turning out onto a cooling rack to finish cooling completely.
  12. In a medium mixing bowl, cream together the cream cheese and remaining cup of butter until light, fluffy and smooth.
  13. Mix in the remaining 2 teaspoons of vanilla and 1/2 teaspoon of almond extracts.
  14. Gradually beat in the powdered sugar until creamy and smooth.
  15. Place one layer of the cake on a serving plate.
  16. Frost the top of the layer and sprinkle with pecans and toasted coconut.
  17. Place the second layer on top of the first.
  18. Frost the top and sides of the cake.
  19. Sprinkle the top and sides of the cake with pecan pieces and toasted coconut.
  20. Store chilled due to the cream cheese frosting.

20160215 Pecan Cake 01

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Baked Oatmeal-Cranberry Apples

February 4, 2016

We used to have baked apples as an afternoon school snack; it was a treat best enjoyed in the fall and winter on a cool day. This variant can be prepped ahead of time and then popped in the oven just before you want them. If you have extra filling and topping, don’t fret! Place it in a little baking dish and cook alongside the apples to get a mini apple crisp.

You will need:

  • 4 apples (I used honeycrisp)
  • 4 T unsalted butter, divided
  • 1/2 c brown sugar, divided
  • 1/2 t ground cinnamon, divided
  • 1/4 4 t ground nutmeg
  • 1/4 c walnuts, roughly chopped
  • 1/4 c dried cranberries, roughly chopped
  • 4 T flour
  • 1/4 c old-fashioned oats
  • Pinch of salt

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking dish with foil.
  2. Using a spoon, core and scoop out the middle of each apple. You want to leave at least a 1/4 inch of the sides left and no more than a 1/2 inch from the bottom. This will create a shell to fill and bake.
  3. Discard the seeds and pieces with core. Cut off any peel from the apple bits.
  4. In a small sauce pan, combine the apple bits with 2 tablespoons of the butter, 1/4 cup of the brown sugar, 1/4 teaspoon of the cinnamon, the nutmeg, walnuts and cranberries.
  5. Heat over medium-low heat for 10-12 minutes. The apple should be tender and most juice cooked off. Remove from heat.
  6. In a medium bowl, mix together the flour, oats, remaining brown sugar, salt and remaining cinnamon.
  7. Cut the remaining two tablespoons of butter into rough pieces. Cut the butter into the dry ingredient mixture until it is integrated and crumbly.
  8. Fill the apple shells with the apple-walnut filling.
  9. Top generously with the crumb topping.
  10. Bake for 15-20 minutes, or until the topping is golden and crispy.
  11. Serve warm with a little ice cream (or even fresh cream or yogurt!).

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