Category Archives: Dessert

cookie

Monk Fruit in The Raw Sugar Cookie

Another Eat Write Retreat challenge! I’ve recipes so many goodies from this conference, and it hasn’t even happened yet! This one is the “Show Your Raw Talent” challenge. I was mailed a bag of Monk Fruit in the Raw Sugar along with a recipe. I had to use the  recipe, make the cookies, and then decorate them all pretty! YAY! Only one problem: I am not very good at decorating cookies. So I decided to try, see what happens, and not get too worked up over it. If nothing else, I had the chance to try out a really interesting new product and make lots of delicious cookies!

cookie

I decided to just stick with classic black and white. The white frosting is a cookie decorating frosting I found at Michael’s, and it worked SO WELL. It dried quickly and was easy to write on with the chocolate. The chocolate swirls were made from melted semi-sweet Ghiradelli bars, and I simply filled a pastry bag, made a very small snip in the end, and had fun. The result is the simple, fun, loopy swirl joy fest. To make the shape I used round cookie cutters, cut out circles, then cut them again using only half of the cookie cutter. I thought this was a fun shape and I wanted them to be smaller.

I bet you want to see the recipe now, right? Check it:

Monk Fruit in The Raw Sugar Cookie
Author: 
 
Ingredients
  • 2 cups unbleached all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 10 Tbsp unsalted sweet butter, softened
  • ⅔ cup sugar
  • 1 large egg plus 1 yolk, at room temperature
  • 1 tsp vanilla extract
  • ⅔ cup Monk Fruit In The Raw Bakers Bag
Instructions
  1. In a bowl, combine the flour, baking powder, and salt, and set aside.
  2. In a large bowl, use an electric mixer on medium-high to beat the butter until fluffy, about 2 minutes. Add the sugar and beat until the mixture is incorporated for 3 minutes. Add the egg, yolk, and vanilla, beating well between additions. Add the Monk Fruit in the Raw Bakers Bag and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredient, beating until the mixture is clumpy. Stop blending and use a flexible spatula to complete mixing the dough by hand.
  3. Turn the dough out onto a counter covered with plastic wrap and divide it in half. The dough will be soft and sticky. Using plastic wrap to flatten the dough, shape it into a rectangle 4 to 5 inches wide by 6 inches long. Wrap dough and chill overnight in refrigerator.
  4. To roll, place one cookie rectangle on a floured non-stick surface. Working quickly lightly dust top of dough with flour and roll out with rolling pin to ¼ inch thickness and 12 x 9 inch rectangle. Using a large 3-1/2 inch cookie cutter, cut out 6 large cookies. Repeat with the second dough. Place cookies 2 inches apart on parchment lined baking sheets. Let rest.
  5. Preheat oven to 350.
  6. Bake cookies on center rack. Bake 10-12 minuted or until cookies are firm when pressed in the center and evenly pale gold in color. Let them rest 1 minute on the baking sheet. Transfer to wire rack to cool completely.
  7. Decorate.

cookie 2

 

Like I said, decorating isn’t really my scene. But I still think these came out well. The cookie was sturdy enough that it was easy to work with, and tasty enough that it was easy to eat. All in all, it was a good experience!

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

Aka: Nutella Biscotti. I hesitate to name it Nutella Biscotti because I know that there are other brands coming out with their own versions of “Chocolate Hazelnut Spread,” and some of you might use that, but let’s be real here. I use Nutella.

Choco Hazelnut Biscotti

After making my Espresso Chocolate Chip Mini Muffins, I had several enjoyable days of a delightful treat for breakfast. Turns out that I like having something already made and involving no effort in the morning. So now I turn to another snack that I enjoy with my morning coffee: biscotti. I have never actually made biscotti before, and after giving it a try I must admit that I’m awesome at everything. Also, this recipe makes a ton of biscotti, so I should be all set with breakfast for a while AND be able to bring some to work for my coworkers. I’m the nicest!

Here’s what they looked like when I first shaped them:

shaped

Here’s what they looked like after the first round of baking:

first bake

Here’s what they looked like after the second round of baking:

2nd bake

Here’s what they looked like in the end:

Chocolate Hazelnut Biscotti

Yeah. I know. Perfection.

Here’s my version of this recipe, gently adapted from a Food.com recipe

5.0 from 1 reviews
Chocolate Hazelnut Biscotti
Author: 
Prep time: 
Cook time: 
Total time: 
 
Nutella, hazelnuts, and chocolate chips...biscotti doesn't get much better than that!
Ingredients
  • 2½ cups all-purpose flour
  • 2½ Tbps unsweetened cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • 1 cup sugar
  • ¾ cup Chocolate Hazelnut Spread (Nutella)
  • ½ cup dark chocolate chips
  • ½ cup chopped hazelnuts
Instructions
  1. Preheat oven to 350, and line a baking sheet with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat eggs until light and frothy. Add sugar and beat on high for about 2 minutes.
  4. Beat in Nutella until well incorporated.
  5. Slowly add flour mixture and stir until thoroughly incorporated.
  6. Stir in chocolate chips and hazelnuts (the dough will be very thick and difficult to stir).
  7. With well-floured hands, divide dough into 3½ rectangular log shapes, ½ inch thick, on parchment lined baking sheet.
  8. Bake at 350 for 20 minutes.
  9. Remove from oven, and lower heat to 300.
  10. Use a serrated knife to cut logs into ⅓ - ½ inch thick slices. Arrange them on their sides and bake 10-12 minutes.
  11. Remove from oven, turn them over, and bake another 10-12 minutes.
  12. Remove to a wire rack until cooled. Keep stored in an airtight container.

 

 

Orange Chocolate Scones

Orange Chocolate Scones with Orange Glaze

A friend of mine is visiting the area for a couple weeks, so yesterday we thought it would be fun to get out of Boston for a bit and head down to Providence. We ended up going to The Duck and Bunny, which is the worlds most adorable cafe. They call themselves “A snuggery” because it’s such a cozy place. We had fancy snacks like bacon wrapped dates, a ricotta spread, and Afternoon Tea. Afternoon Tea consisted of a sampling of finger sandwiches, scones, cupcakes, and of course tea. It was delightful. You should all go to this place.Orange Chocolate Scones

I have since been craving nothing but scones, and decided to revisit my favorite scone recipe from Joy of Baking and play around with it a bit. I had all those leftover mini-chocolate chips, so of course I used them. And I wanted to make one of my favorite flavor combos: orange and chocolate. And I wanted to put an orange glaze on them because being a baker at Panera ruined me forever and I now feel like scones must always have a glaze.

Orange Choco Scone

 

Now I think I might have some tea and get caught up on Downton Abbey!

 

Orange Chocolate Scones with Orange Glaze
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate and orange are combined in this light, fluffy, delicate scone.
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (1 stick) butter, cold and cut into little pieces
  • ¾ cup mini semi-sweet chocolate chips
  • 2 tsp orange zest
  • 1 tsp vanilla extract
  • ⅔ cup milk (more if necessary)
  • For the glaze:
  • 1 cup confectioners sugar
  • ½ tsp orange zest
  • 2-3 Tbsp fresh squeezed orange juice
Instructions
  1. Preheat oven to 400, and line a baking sheet with parchment paper
  2. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Blend small pieces of butter into the mixture (with a pastry blender, two knives, or crumbling in your hands) until it resembles crumbs.
  3. Stir in chocolate chips and orange zest. Add vanilla and milk, and stir until dough comes together. You may need to add more milk or flour.
  4. Turn out onto a lightly floured surface. Gently knead a few times, then shape dough into a circle about 1½" thick. Divide into 8 triangles, and arrange them on the baking sheet. Lightly brush with milk.
  5. Bake 15-20 minutes, or until golden brown.
  6. Let cool slightly, and while still warm spread glaze over the top so it can melt into the scones. Let cool until glaze hardens.
  7. To make the glaze:
  8. Whisk together confectioners sugar, zest, and orange juice (adding more if necessary) until it's pourable but not overly runny.

Orange Chocolate Scone

Espresso Chocolate Mini Muffins

Espresso Chocolate Chip Mini Muffins

Things that I love: Espresso, Chocolate, Miniature Snacks. This recipe is all of those things! I was inspired to try these when I saw a blog post by Table for Two, and thought it would be fun to make them but with my own twist. First, I wanted them to be miniature so I could bring them to work and make sure there would be enough for everyone. Second, I wanted to try these with Greek yogurt. Third, I wanted to use mini chocolate chips because they’re cute.

Espresso Choco Mini Muffins

Were there enough to bring to work? This recipe made about 60 mini muffins, so yeah, I would say there were plenty. In fact, I ended up keeping a bunch for myself in the freezer for when I’m too lazy to make breakfast. The ones I brought to work went quickly, so now I’m pretty sure I have to bring them more treats soon. Ideas?

Also, I recently discovered that I live near the Wrentham Country Store, and they have a lot of great dishes and vintage cookware. So if you live in MA, you should totally check it out. Just like how you should check out my recipe:

 

Espresso Chocolate Chip Mini Muffins
Author: 
 
A subtle hint of espresso combined with chocolate chips makes this a fantastic breakfast muffin
Ingredients
  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 Tbsp espresso powder
  • 10 Tbsp unsalted butter, softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1½ cups non-fat Greek yogurt
  • 1 cup mini semi-sweet chocolate chips
Instructions
  1. Preheat oven to 375, and line a mini-muffin pan with muffin liners.
  2. Combine flours, baking powder, baking soda, salt, and espresso powder. Set aside.
  3. In a large bowl, cream butter and sugar. Add eggs, one at a time, making sure to incorporate them well. Add the yogurt, and mix well.
  4. Add the flour mixture, a little at a time, and beat until it is well mixed.
  5. Fold in mini chocolate chips.
  6. Divide batter into muffin cups, about 1 Tbsp each. Bake 12-15 minutes, or until lightly browned. Remove, and cool on a wire rack.

Espresso Chocolate Mini Muffins

 

Now for the obligatory cat picture (per rules of interneting), here’s what my cousin’s cats Lucille (grey cat) and Wallace (black cat) were up to while I was baking.

 

obligatory cat pic

Cheesy Apple Pie Rolls

Cheesy Apple Pie Rolls

Is the title confusing? I don’t know how else to describe these! Any ideas, let me know! I thought I would try these out after seeing a picture on Pinterest of a piece of apple being rolled up in a crescent roll. It seemed like an easy enough thing to do, so why not try it out? For mine I added a bit of sharp cheddar cheese because I had some left over from my fancy Cheesy Rice recipe and because my dad claims that apple pie is best with cheese. So again, why not?

apples

It’s easy enough. I didn’t really measure things like cinnamon. Just a light dusting I suppose? My dad is Diabetic, so I didn’t add any sugar to these and they were still quite tasty, but I do think they would have been a tad better with extra sweetness, so go ahead an add a dash of sugar too if you want.

cheesepie

I only used a small bit of sharp cheddar cheese because I was unsure of it. The result? Next time I’ll definitely use more!

plus apple

Then I just put the apple on top and rolled it up!

apple cheese pie

 

Cheesy Apple Pie Rolls
Author: 
Recipe type: Dessert
Serves: 8
 
Crescent rolls, an apple, cinnamon and some cheese are all you need to make these pie-like creations!
Ingredients
  • 1 container Crescent Rolls
  • 1 apple, sliced
  • 8 small slices of cheddar cheese
  • 1 tsp Cinnamon
  • Sugar (optional)
Instructions
  1. Heat oven to 350. Line a baking sheet with parchment paper.
  2. Toss sliced apple pieces with cinnamon and sugar(optional), and set aside.
  3. Unroll crescent rolls, lightly sprinkle with cinnamon (optional). Place one piece of cheddar cheese at the wide end of the roll. Place an apple slice on top, and roll it up.
  4. Bake rolls at 350 for 11-13, or until lightly golden brown.
  5. Best if served warm.

 

 

brownies2

Bailey’s Irish Cream Brownies

Looking for a last minute potluck treat for St. Patrick’s Day? Make some Bailey’s Brownies! These are wicked easy, and absolutely delightful. There is a subtle hint of Bailey’s flavor mixed in with the awesomeness of chocolate. It was really hard to photograph these and not eat them at the same time

But I did it anyway.brownies2

 

I wasn’t really sure what I was doing with this, so I guessed at some measurements and they came out really fantastic. I used a box of Duncan Hines (13×9 Family Sized) Chewy Fudge Brownies. Looking at the instruction on the box, there was a total 1 cup worth of liquid added (water and oil) so I figured if I did 1/2 cup of Bailey’s and 1/2 cup of oil it would be fine. And I added 1/2 cup of chocolate chips because why not? They were easy to get out of the pan once cooled, had a nice slightly crisp edge, and were still chewy.

I’m trying out this recipe feature my website template comes with…so click/look below for the recipe! Let me know what you think!

brownies

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Chocolate Poptarts

Remember that time I promised you a Valentine’s inspired chocolate post? Well, here it is! Yay! Obviously V Day is over, however, as everyone knows that means this is a great time to buy good chocolate at discount prices. And so I celebrate the ending of V Day by buying cheap chocolate and having fun.

This year I decided to try making chocolate poptarts. I got the idea from this article about what to do with leftover chocolate. My plan was to just get pie crust, get discount Ghiradelli chocolate squares (you can try these with some other kind of chocolate if it pleases you), and make deliciousness happen. Did it work? Definitely. Check it out:

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Doesn’t that look fantastic?  I made one with regular milk chocolate squares, and the other 2 with peanut butter filled chocolate squares.  1 pie crust makes 3 pop tarts if you do it this way. You could probably do smaller ones and get 6 out of 1 pie crust if it makes you happy.

start

Preheat oven to 425°

 

Thaw the pie crust and spread it out. Then place chocolate square like they are in the picture, making sure there’s space to fold the crust over and completely cover the chocolate.

 

 

 

 

before bake

 

Then fold the crust over, press to seal, and cut around edges with a pizza cutter, leaving about 1/4 inch of dough around each poptart. Crimp the edges together with a fork.

 

 

oven

 

 

 

 

 Bake at 425° for 8-10 minutes,

or until lightly browned.undecorated

 

 

 

 

 

 

 

 

 

Place on a cooling rack, and once they are cooled, decorate them all fancy. Then eat them all!

decorated

sweet16

Year of Cupcakes

During this past year I have made many many cupcakes. It’s been great fun. Let’s review them, shall we?

I apologize in advance for the quality of the photos. I will be buying a new camera soon!

I was asked to make the wedding cake and cupcakes foWedding2r my friends wedding, which was kind of stressful but also a lot of fun. The cake didn’t come out as pretty as I wanted it to, but I think the cupcakes were fantastic. For the wedding cake, I used a White Almond Sour Cream Wedding Cake recipe, with an apricot and almond filling and buttercream frosting. It was pretty freaking tasty! The purple cupcakes are Double Chocolate Raspberry Cupcakes with a Raspberry Buttercream frosting. The reception was at a vineyard, so I tried to make the frosting a grape-y purple.

The other cupcakes were the best ever! The are Carrot Cakes with a Crusting Cream Cheese Buttercream frosting. I think they were the most popular cupcakes, because they are seriously delicious.

 

Later sweet16in the year I was asked to make cupcakes for a Sweet 16 party. I decided to use the White Almond Sour Cream Wedding Cake recipe and Double Chocolate Raspberry that I had used before, and make both in cupcake form. Did it work out well? You bet it did! I tried to match the frosting colors to the birthday girl’s invitation. Some of the white ones are frosted with a simple buttercream frosting, and the other half I cheated a little and used chocolate store-bought frosting. The Chocolate Raspberry ones have the Raspberry Buttercream that I used for the wedding. Noticing the trend here? I found a few recipes that I loved, and decided to keep using them.

 

 

The last big cupcake day was Christmas Eve. My family loves Christmas Eve, it’s our big holiday event. I wanted to use the awesome cupcake tree that I had bought for the Sweet 16 (it holds 38 cupcakes!!) so I volunteered to make cupcakes for Christmas Eve. I had to work all of the days leading up to Christmas, so I was lazy and only made one flavor, the White Almond Sour Cream cupcakes again! I think they are my favorite. I was lazy with frosting again too, and used the Pillsbury Easy Frost cans of frosting. But it’s alright, because they were delicious and pretty!

xmas

I let my brother and friends decorate them, for extra festivity funtimes. In case you were wondering, the other treats on the table are:

Pumpkin Cookies, Double Chocolate Macadamia Nut Cookies, White Chocolate Cranberry Cookies, and Cheesecake Squares.

Hopefully this year brings me a lot more awesome recipes to share. I’m at a new job, in a new state, and with new inspirations. Also, I need to keep this site updated for school. So look forward to actual recipes!

 

Red = Red wine; White = Frangelico; Yellow = Peanut Butter

Truffles!

Today I bring to you…chocolate!! I saw a recipe for Red Wine Chocolate Truffles on Sprinkle Bakes website, and decided I absolutely had to try it. But before I did, I got to thinking. What if I tried it with Frangelico? I asked myself. My answer? I better try it out, in order to make the world a happier place! I sacrifice so much for deliciousnes.

 

Red = Red wine; White = Frangelico; Yellow = Peanut Butter

 

I messed around with the ganache recipe, and split it up so I could make one batch with red wine and one with Frangelico. Then, for funsies, I made another batch with peanut butter. I was going to do Nutella too, but I have decided to do that some other day.

For the melted chocolate part, I chose not to bother with tempering chocolate and instead bought Dark Chocolate Wafers from Michaels (which is where I also bought the candy mold, candy decorating pens, and craft brush all in the baking section). All you have to do is melt them in the microwave and you’re good to go! In total I made 42 truffles, and I only went through about 1.5 bags of the chocolate wafers (12 oz each bag). You definitely only need to make one batch of ganache, it will be more than enough. I have a ton left over, I guess I’ll just have to make more!

Make the ganache first. They’re pretty much exactly the same, you can probably try a different flavor if it makes you happy.

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Red Wine Ganache

4 oz. semi-sweet or dark chocolate (in bar form)
¼ cup heavy cream
2 Tbsp. dry red wine (such as Chianti)

Finely chop chocolate. In a small saucepan heat the heavy cream until it just comes to a small simmer. Remove from heat, and pour it over the chocolate. Stir until chocolate has melted. Stir in red wine. Cover and refrigerate until set, about 1 hour.

Frangelico Ganache

4 oz. semi-sweet or dark chocolate (in bar form)
¼ cup heavy cream
2 Tbsp. Frangelico

Finely chop chocolate. In a small saucepan heat the heavy cream until it just comes to a small simmer. Remove from heat, and pour it over the chocolate. Stir until chocolate has melted. Stir in Frangelico. Cover and refrigerate until set, about 1 hour.

 

Now, the fun part!

Melt the chocolate wafers, 1/2 a bag at a time. Fill each mold about 1/4, and using a clean brush bring the chocolate up the sides of the mold. Let the chocolate set, then repeat (using a little bit less chocolate) to make sure the chocolate mold is completely covered. Repeat one more time, 3 layers in total.

Chocolate!!!

When chocolate is set, spoon a small amount of ganache into the mold, leaving room at the top for the final layer of chocolate. Place in freezer for a few minutes to get the ganache a little more firm.

Ganache filled!

Cover with a layer of chocolate, making sure it is sealed and completely covering ganache. Try to make it as flat as you can. Let chocolate set, and once it’s hard you can gently remove the truffles from the mold. Decorate with candy decorating pens if desired.

They’re so pretty, and tasty, and wonderful

 

My attempts to cut them open without squishing them to let you see the inside

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Black Bean Brownies

When I first learned of the possibility of using black beans in a brownie recipe I was first confused, then disgusted, then intrigued. I made a batch of them in my Nutrition class at school and thought they were fantastic. And then promptly forgot about them. As I continue with my diet I’m looking for healthier ways to give in to my cravings without ruining all of my hard work. First I made those cheesecake bars (they do freeze well, btw) and now I’m moving on to chocolatey treats.

For this recipe I looked at tons of different black bean brownie recipes all over the internet, and then as I was putting the info into the myfitnesspal.com recipe calculator I tried my best to keep the calorie and fat content as low as possible. Hence the unsweetened apple sauce in place of any potential oils or butter and the low amount of sugar. Did these come out tasting like brownies? Hell yeah they did! And I even managed to sprinkle them with chocolate chips and keep each brownie to only 84 calories (112 calories if you cut them into 12 pieces instead of 16). I’m just awesome like that.

Before I give you the recipe, here’s a warning: the blend of beans, applesauce, and eggs will smell kind of gross, but once you add everything else it’ll be fine. Trust me. As a tip when buying applesauce, get one of those packs of 4oz cup so that you can set aside the rest for baking with later on.

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Black Bean Brownies

Yield: 16 Brownies

Ingredients:

1 15.5oz can black beans, drained and rinsed
3 eggs
½ cup (4oz) unsweetened apple sauce
¼ cup cocoa powder
2/3 cup sugar
1 tsp. instant coffee
½ tsp baking powder
¼ tsp. salt
1 ½ tsp vanilla
¼ cup semi-sweet chocolate chips (optional)
Preheat oven to 350

Lightly grease an 8×8 baking pan.

In a blender puree beans, eggs, and applesauce. Add cocoa powder, sugar, coffee, baking powder, salt, and vanilla and blend until mixed. Pour into baking dish, sprinkle evenly with chocolate chips, and bake for 30 minutes or until set. Let cool before cutting.

Nutrition info per brownie: Calories 84, Fat 2g, Carbs 12g, Protein 3g