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Dessert

Zucchini Bread

You know when you have a post planned for the day, and then something better comes up and you NEED to write a post about that instead? Well that happened here. I had the best intentions to stick to my schedule this week. But then this zucchini bread happened. As you may have seen, my garden is BLOOMING! So many things growing, it’s so exciting. With that, I need to get creative so that we eat all the veggies. Thankfully, zucchini in bread form, with chocolate chips, is delicious. Even a hater of zucchini could easily be convinced to eat some. (And he was! – Also I ‘ll let you guess if that was the toddler or the husband) Also, because I love Smitten Kitchen I trust all advice when it comes to baking. Although it did discourage adding anything to this delicious bread, I did go for the chocolate chips. In my defense it was half the suggested portion and highly delicious. It’s so addicting too. I find excuses to go into the kitchen to grab another piece. You know, time to do the dishes! The dishwasher needs to be emptied! Oh you want water….I’ll get it! I think I heard something! Also, this recipe makes two loaves, so you can freeze one for when the next craving hits. #yourewelcome

Instructions

  1. Heat your oven to 350 degrees F. Spray two bread pans with cooking spray and set aside.
  2. Whisk eggs, oils, butter, and sugar together. Add in the cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk to combine. Stir in the zucchini. Stir in flour, mixing just until incorporated. Fold in the chocolate chips.
  3. Divide the batter between the two prepared bread pans. Bake in the oven for about 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes or so. Remove from the pan and allow them to cool completely.

Notes

Recipe Smitten Kitchen

 

Auntie Lisa’s Whoopie Pies

 

Friday’s call for celebrations. So whoopie pie’s are perfect for the occasion. I LOVE these little pies of happiness. They are so delicious. For my bridal shower, we asked all of the guests to share one of their favorite recipes, and my mom and sister put together a little cook book for me. It was such a great idea and something I still look through, 9 years later. My husband’s aunt shared a recipe for her amazing whoopie pies. I don’t know if any ever lasted at any event she brought them to. They were these little treasures that were hidden until it was dessert time. Once they were unleashed, it was over and they were basically destroyed. I could have eaten the entire platter. Although she has a million amazing recipes, I was so happy to see this one included in the book. I was so excited to try them out. I can’t say that I make them as well as she does, but they were damn delicious. My grandmother also made a version that she would often bring to our house during the holidays, Β so this dessert is particularly special because of so many fond memories. It’s a fairly easy treat to put together too. Delicious and easy, the perfect dessert to kick off the weekend!

Ingredients

For the Cookiee

For the filling

Instructions

  1. To make the cookies, combine the flour, cocoa powder, baking soda, baking powder and salt and set aside. In a measuring cup measure out the buttermilk and add in the vanilla, set aside. In the bowl of your electric mixer, combine the egg yolks, sugar, and shortening. Add in the dry ingredients, alternating with the buttermilk. Starting and ending with the dry ingredients.
  2. Pre-heat your oven to 375 degrees F. prepare a baking sheet with a Silpat, parchment paper, or cooking spray. I would encourage a Silpat or parchment paper here.
  3. Using a teaspoon for smaller cookies, or a dough scoop of larger cookies, place the dough on your prepared baking sheet, about an inch apart. They will spread. Using a spoon dipped in water. rub the top of each sough ball lightly to smooth it out a bit. Bake for 8-10 minutes.
  4. To make the frosting, whip the egg whites until they are white and thick. Add in the sugar, shortening, and vanilla until the mixture is smooth. You can either spoon the frosting between two cookies, or pipe the frosting, which is what I did.
  5. Store them in an airtight container. Because it calls for raw egg whites, I would keep refrigerated.

Notes

Adapted from Auntie Lisa!

Chewy, Fudgy, Triple Chocolate Brownies

It’s the Monday after my vacation, so I feel like these brownies are an absolute necessity. Also, Mondays. Homemade brownies are so good. I know, opening a box and tossing in a few ingredients seems so much easier, but it’s basically the same amount of effort and tastes way better to make them homemade. This version has been a go to for a while. I even found variations when I had to eliminate dairy from my diet for a bit. Still amazing! Everything about this brownie is perfect. I used milk chocolate since I love milk chocolate, but you can use dark or semi sweet if you prefer. Also, if you want to get super adventurous, you can add in some peanut butter cups or chocolate sandwich cookies. I almost did…….almost. But sometimes the standard brownie is a necessity. And sometimes that brownie needs to meet some ice cream and live happily ever after. These are the things I dream about as I eat my panzanella and a handful of almonds. The flavor is so rich and something I believe happiness is made from. Honestly, I think it could be. the texture is chewy and not at all dry. They are fudgy and just wonderful. I cannot compliment these enough. But really, I would encourage you to try to make a homemade version, even if it is just once. It’s so rewarding to make your own, and this is a simple way to start out. It may (or may not) seem complex or daunting, but I promise once you get into it, you will see it’s not bad. One note from the original recipe that I copied, that I will also share here, is that it may seem to take a while to incorporate the flour into the wet mixture. Trust me, it will mix in. I promise. They will still turn out fantastically and you will still want to eat the entire baking dish worth.

Instructions

  1. Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with foil, and spray lightly with cooking spray. Set aside.
  2. Set a heatproof bowl (like pyrex) over a saucepan with barely simmering water. Add in the chocolate and butter, stirring occasionally until smooth. Add in the cocoa powder and blend until smooth. Set aside to cool slightly.
  3. In a medium bowl, combine the eggs, sugar, vanilla and salt. Whisk until combined. Whisk in the warm chocolate mixture until incorporated. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  4. Let cool for 2 hours , or until room temp. Remove the brownies from the pan and transfer to a cutting board. Cut into squares and store in an air-tight container.

Notes

Original recipe from Annie’s Eats.

Irish Cream Popsicles

 

Oh boy. These boozy pops are where it’s at. I have to admit, it’s hard to write about these since I had this stomach thing over the weekend that I’m still recovering from. So I’m trying to reminisce about a happier time when I was able to enjoy the thought of these. Despite that minor fact, I do have to say these adult popsicles are fantastic. The combination of coffee and Irish cream is so good, but the chocolate drizzle and biscoff cookie crumb topping are like O M G. It’s so easy to whip these fun little treats up. And if you want to make the kiddies feel included, you can always make a batch of these kid friendly pops I posted about recently. This treat is the best of both worlds it’s summer friendly and similar to the cookies and coffee snack I often enjoy when the weather is colder but now, plus liquor. It’s seriously a fun treat. So now that the weather is warmer you can make a batch to enjoy throughout these warmer days. Enjoy!

 

Ingredients

Instructions

  1. In a pitcher, combine coffee and Irish cream. Pour mixture into popsicle molds and freeze until frozen through.
  2. To make the chocolate drizzle, melt chocolate in your microwave or on the stove top over low heat. Add a small amount of coconut oil to help set (not necessary, but I find it helpful). Using a spoon or pastry bag, drizzle the chocolate over the top. Sprinkle tops with crushed biscoff cookies and place back into the freezer until chocolate is set.
  3. Keep frozen until ready to eat!

Notes

Will Sing for Dessert original recipe

Strawberry Cobbler

 

A fellow blogger had posted about strawberry cobbler recently and I have to admit, although I love strawberries I wasn’t sure. I’m such an apple crisp lover, that sometimes cobbler is hard for me to get on board with. I made a peach version before and it was fantastic, so I’m not sure why I was hesitant. I had this cobbler on my mind, so for Father’s Day, I decided to just do it. So I made this lovely little dessert and oh my god (in my mind I read this in the voice of Chandler from Friends). I ate my words, and lots of cobbler. It was delicious. It’s like warm strawberry shortcake. The cinnamon hinted biscuit on top is so tasty. The warm strawberry Β layer is almost jam like with a hint or tartness. We added ice cream to each serving and it did not disappoint. Even my niece who is a little picky when it comes to food, enjoyed it! #proudauntiemoment I love dessert, heck I made a blog about it, but sometimes the overly sweet can be too much. We all have limits, but this was just a home run. It’s also the perfect way to use up those strawberries. My only comment here is the recipe called for 3 cups of strawberries, and I would suggest bumping that up to 4 or 5. Mine cooked down quite a bit, and I would have liked more strawberries.

Ingredients

For the topping

Instructions

  1. Preheat your oven to 350 degrees F. Spray a baking dish with cooking spray. Add in the strawberries, corn starch and sugar. Mix to combine and set aside.
  2. To make the cobbler, whisk together the flour, baking powder, sugar, cinnamon and salt. Using your fingers, work in the cold butter cubes until the mixture is crumbly.
  3. In a separate bowl, beat together the egg, milk and vanilla extract. Add the wet mixture into the flour mixture and combine until a dough forms.
  4. Drop the dough mixture on top of the strawberry mixture and sprinkle with turbinado sugar. Bake for 35-45 minutes or until the top is cooked through.
  5. Serve warm with ice cream!

Notes

Recipe barely adapted from How Sweet It Is.