i’ve been trying to get my hands on these for a while now but every time i’d go to the store, they have the “temporarily out of stock” sign up in place of the cookies.
stupid good snack: newtons fruit thins
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Category Archives: Dessert
happy national hot fudge sundae day!
this looks like an absolute mess but it was heavenly!
helene and dave’s donuts
while visiting family on saturday, we were lucky enough to sample some yummy, homemade donuts courtesy of my aunt’s awesome neighbors, helene and dave.
they’ve got the most amazing kitchen. it’s truly a cook’s dream! certainly mine anyway…
so this recipe is taken from paula deen and alton brown and is super easy but insanely yummy! the donuts are made using nothing more than refrigerated biscuit dough and peanut oil for frying. helene and dave use alton brown’s recipe for a simple glaze to top these crack-like confections and the results are pure deliciousness.
prepping the donuts for fryingdonut #1 goin' in!mmmmm.....
happy national donut day!!
yep, today is national donut day and in honor of this sweet occasion, i decided to bust out my mini donut maker. first time ever using it. it was fun!
so go buy yourself a donut today — you deserve it! or, better yet, go buy one of these babies and get to makin’ your own!
bella cucina mini donut maker
faux beignets
beignets are traditionally deep fried and then tossed in powdered sugar. super yummy but also super high in fat and calories. these are just as yummy and way kinder on your waistline!
- 1 package grands jr. biscuits
- 1/4 cup powdered sugar
- dash of salt
preheat oven to 350.
begin my placing powdered sugar and salt in a large bowl and mix to combine.
break biscuits into 3 pieces and roll each one into a ball. you’ll have a total of 12 as there are 4 biscuits per pack. dust each one in powdered sugar and place on a foil lined baking sheet that’s been coated in non-stick cooking spray.
bake them for about 10 – 12 minutes or until golden brown.
serve alongside a chocolate dipping sauce or with your favorite jam/jelly. we used this microwaveable chocolate sauce by kraft. you can find it in the baking aisle.
Mini Tiramisu Bites
Tiramisu is one of James’ favorite desserts but it can be a bit of a process to prepare so this is a great take on tiramisu that’s super easy, fast and figure friendly!
- 1 package of mini phyllo cups
- 2 cups fat free cool whip
- 1 tbs amaretto liqueur
- 1 tsp instant espresso
- 1 package of sugar free, fat free chocolate pudding
- 2 cups cold skim milk
- 1/2 tsp cocoa powder
- semi sweet chocolate chips
In a small bowl, combine cool whip with espresso and refrigerate until ready to use.
Meanwhile, combine pudding mix and milk in a bowl and beat for about 2 minutes.
Using a basting brush, brush the inside of your phyllo cups with amaretto.
Spoon in chocolate pudding and a spoonful of your espresso cool whip. Then finish off with a dusting of cocoa powder and a chocolate chip or two.
Baked by Melissa
On a rare stroll through Union Square in NYC a few weeks ago, I happened upon this place and simply had to go in!
I remembered reading about the company a while back but sort of forgot about it seeing as I don’t live in the city.
Anyway, LOVED the whole concept of the one bite cupcake. No guilt, all goodness. These cupcakes were completely scrumptious, so freakin’ moist and full of flavor, without that over the top sweetness that I’ve come to expect from most cupcake joints. It’s such a shame too because they always look so beautiful lined up on the shelves, with all the colors and the vibrant details but the experience always ends there. You take one bite and you’re accosted with sugar. You won’t get that with these little gems though. They are perfectly balanced with just the right amount of sweetness.
With flavors like chocolate chip pancake and cookies and cream, it was hard to choose but I ultimately decided on the peanut butter & jelly and the smores. The peanut butter & jelly was my favorite (made with real peanut butter!) but the smores were delicious too.
If, like me, you’re not lucky enough to live in the Big Apple, fret not because Melissa now offers online ordering! For about $40 bucks you can get an order of 50 mini bites of yumminess delivered right to your door.
Mexican Hot Chocolate Cake
Made this for a friend’s birthday party recently that was a Cinco De Mayo theme so this seemed only fitting. It came out great!
I was inspired by Mexican hot chocolate which is traditionally made with chilis and cinnamon.
Cake:
- 1 cup semisweet chocolate chips
- 1 1/4 cups granulated sugar
- 3/4 cups (1 1/2 sticks) unsalted butter, softened
- 1 tsp vanilla extract
- 3 eggs, room temperature
- 2 cups flour
- 1 tbs cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 cup milk
- 2 jalapenos, minced very fine
Frosting:
- 3 1/4 cups powdered sugar
- 1/3 cup milk, room temperature
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 ounces bakers chocolate, melted
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tbs instant coffee
- 1 tsp McCormick Cocoa Chile Blend
Preheat oven to 325. Grease two 9″ round baking pans.
Microwave chocolate chips about 1 minute, stir and do an additional 10 – 15 seconds if need be.
In a large bowl cream together butter and sugar. Add in vanilla and eggs and beat 1 – 2 minutes or until smooth. Beat in melted chocolate.
In a medium bowl, combine flour, salt, baking soda, cinnamon and cayenne. Beat into chocolate mixture alternately with the milk. Fold in jalapenos. Pour into prepared pans and bake at 325 for 10 mins. Then, bump up the temperature to 350 for the remaining 18 – 25 or until a toothpick comes out clean. I’ve found that this alleviates the infamous dome syndrome that happens when the cake cooks too quickly on the outer edges and not in the middle.
Invert onto wire racks to cool.
To make the frosting add instant coffee to your milk and stir to dissolve granules. Melt the bakers chocolate at 30 second intervals in the microwave stirring in between until just melted. In a medium bowl, combine powdered sugar, coffee/milk mixture, butter, melted chocolate, McCormick Cocoa Chile Blend, vanilla and salt. Beat until fluffy.
Frost your cake and enjoy!
Oatmeal Cookies Sans Raisins
James loves oatmeal cookies but raisins, not so much… These were a big hit!
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 oats
Preheat oven to 350. Cream together the butter and sugars. Blend in vanilla and egg. Stir in dry ingredients until well combined. Roll into balls on a greased cookie sheet. Bake for 12 – 15 minutes or until lightly golden brown.
Beth’s Birthday Cupcakes
A coworker rung in another birth year recently and I made these to celebrate!
- 1 stick butter, softened
- 1 1/2 cups sugar
- 4 large eggs at room temperature
- 2 tsp almond extract
- 3 cups cake flour (I use Softasilk brand)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup 2% milk
Frosting
- 1 12 oz bag semi sweet chocolate chips
- 1 16 oz sour cream, room temperature
This is, without a doubt, the easiest frosting ever! Place chips in a large, microwave safe bowl and heat at 30 second increments, stirring each time, until chips are melted and smooth.
Add in sour cream and mix until well blended. (Make sure sour cream is at room temperature, if it’s cold, it will make for lumpy frosting and we don’t want that!)
Preheat oven to 350 and line 18 muffin cups with paper liners or coat generously with non-stick spray.
In a medium bowl, combine flour, salt and baking powder and sift.
In a large bowl, cream together butter and sugar with a hand mixer. Add in your eggs one at a time, beating after each addition. Add in your dry ingredients and alternate with a bit of milk each time. Continue beating on medium speed until smooth and well blended, scraping down the sides as you go along. Fill muffin cups about 2/3 of the way full and bake about 18 – 20 minutes or until toothpick comes out clean.
Allow to cool completely, frost and top with sprinkles!
Hersheys 100 Calorie Candy Bars
Okay so 100 calorie packs are nothing new but 100 calorie candy bars sure are!
If you’ve got a sweet tooth (and who doesn’t!?) but are still trying to be health conscious, you’ve gotta check these out!
I’m dying to try the Whipped Vanilla one! Mmmm chewy nougat….
They’ve got all the old standbys too like York Peppermint, Reese’s Peanut Butter and Special Dark.
Thanks to the always informative Hungry Girl for turning me onto these!
Peach and Apricot Crostata
Crostata, is Italian for pie. I love the rustic, casual feel of this dessert.
If you know me at all, you know that I am somewhat obsessed with Giada De Laurentiis. This is her no fail crust recipe. I’m constantly experimenting with different fillings and this is my latest venture!
Crust:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
- 3 tablespoons ice water
- 1 egg plus a splash of water for egg wash
- 1/4 cup slivered almonds
Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
Filling:
- 1 8 oz pack of cream cheese, softened
- 1/3 cup apricot jam
- 1/2 bag of frozen peaches, thawed
- pinch of salt
In a medium bowl, combine cream cheese, jam and salt and set aside.
This mixture yields quite a bit. You will only use about 1/4 cup of it for the crostata itself but save the rest, it would be great on toast!
Preheat your oven to 400.
Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough on the parchment paper to a heavy large baking sheet. Spoon the cream cheese mixture over the dough, leaving a 2-inch border and arrange your peaches on top. Fold the dough border over the filling to form an 8-inch round, leaving the peaches exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with an egg wash.
Bake the crostata until the crust is golden, about 35 – 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the baking sheet. Cool the crostata to lukewarm. Sprinkle with almonds and serve.
Tips:
- The secret to at great pastry dough is to use the coldest butter possible. The reason being, while it bakes, the butter creates little steam pockets that result in that flaky, buttery crust we all crave!
Bacon Chocolate Cupcakes
If this combination sounds strange to you, think for a minute if you will about familiar favorites such as chocolate covered pretzels or peanut brittle. What do these desserts have in common? The amazing pairing of salty and sweet. Well, chocolate bacon cupcakes are combining the same two familiar flavor components only with the added bonus of bacony goodness! Prepare to pig out!
Ingredients:
- 12 slices bacon
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 eggs
- 1 cup cold, strong brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- chocolate frosting
Directions:
- Preheat oven to 375. Place bacon in a large skillet and cook over medium-high heat until all fat is rendered and bacon is browned. Drain, crumble and set aside.
- In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Don’t over mix or you’ll end up with a tough batter. Fold in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cupcake cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 17 to 22 minutes depending on your oven. Use the old toothpick trick to find out if they’re done or not. Cool in the pan set over a wire rack. When cool, frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top.
Tips:
- Make sure you let your cupcakes cool before you try and frost them. If you don’t, the heat from the cupcakes will start to melt your frosting and you’ll end up with a sloppy mess.