Tag Archives: desserts

Chocolate and Peanut Butter Krispie Treats

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I am just going to put this out there, you can love me or hate me for it. I am not a fan of the traditional Rice Krispie Treats. I know, it is completely un-American. Continue reading

Little Piece of my Heart: Chocolate Mousse Pie

Beyond Wonderful Decadent Chocolate Mousse Pie

 

 

 

 

 

 

When I was a kid, Oreos were my favorite cookies in the whole world. Today, they are the dark crunchy crust of my decadent chocolate mousse pie. It’s a bit more sophisticated but just as memorable. This deep, rich chocolate dessert is my Valentine to you. Continue reading

Whole Grain Rosemary Fudge Brownies

Simple, moist, and delicious!

 

Oooooooo, rosemary!!

Fragrant, delicious, and oh so versatile.

Now, I love just about ALL fresh herbs, so it’s super hard to pick a favorite. But, if I had to, it would probably have to be rosemary. After all, not only is it exquisitely yummy, but its aroma alone can get my mouth watering every, single time.

We’ve tried — and loved — rosemary in so many different ways:  with garlic, lemon, potatoes, Kalamatas…you name it. The possibilities are truly endless.

And then, of course, there’s rosemary and chocolate.

We first fell in love with this unique flavor combination with our Dark Chocolate and Rosemary Lava Cake, and we’ve been dying to try it again ever since. Thus, these brownies were born.  And, trust me, they did not disappoint.  In fact, we’re ready to try cookies next!

Fellow dark chocolate aficionados, prepare to fall head over heels for these delectably moist, luscious bites of rich chocolaty goodness.

What’s your favorite way to enjoy rosemary?  Be sure to let us know in the comments.

 

 

Whole Grain Rosemary Fudge Brownies

(Yields 20 brownies)

Ingredients:

Preheat the oven to 350 degrees F.

Combine the first four ingredients in a large bowl.  Stir in the flour and rosemary until well combined.

Lightly grease a 7 x 11 baking dish (we used virgin coconut oil).  Spread the batter evenly into the dish.

Bake for 35 minutes, or until the edges are firm, and the center is almost set.

Cool to room temperature, cut into squares, and serve!

 

Valentine Boston Creme Pie

Everybody has a favorite dessert. Most folks have a sweet heart. Valentine’s Day is coming up quickly. Being the logical person that I am, I took those three facts into consideration when I made this Boston Crème Pie recipe recently.

Remember that romance means something different to everybody. So approach your romantic dinner and dessert from the perspective of your sweetheart. Consider the question: “What would they love?” in the planning of your evening.

If your sweetheart is a morning person, maybe breakfast served with flair would be romantic. If they are allergic to chocolate, then you’ll want to choose sweet treats that appeal to their preferences. Romance doesn’t have to be expensive, either. Light a candle, place a tablecloth on the kitchen table, use the good dishes, put some soft music on and wear an outfit that becomes you. Romance will follow.

 

Boston Crème Pie

Ingredients

1 package Yellow Cake Mix prepared according to package
1 box French Vanilla Instant Pudding prepared according to package
1 can Chocolate Frosting

Gather your ingredients.

Directions

Preheat oven to 350 degrees Fahrenheit. Prepare cake according to package directions. Bake in two 9-inch round pans. Set frosting container on stovetop to warm while cake bakes. Cool cakes after removing from oven. Prepare pudding according to package directions. Place one cake on plate. Using long knife or piece of thread, slice cake in half horizontally. Layer pudding and cake halves. Frost top of cake with chocolate icing. Allow icing to drip down the sides of cake. Chill in refrigerator 1 hour.

Prepare your cake according to package directions.

Approximate Nutritional Information: Servings Per Recipe: 8 servings, Amount Per Serving: Calories: 481, Total Fat: 15g, Cholesterol: 8mg, Sodium: 595mg, Total Carbs: 84g, Dietary Fiber: 1g, Protein: 4g

Make It a Meal: Serve this dessert with a romantic dinner for your sweet heart on Valentine’s Day, their birthday, your anniversary or any other special day. Serve with your favorite strong coffee or sweet red wine.

To make this dessert extra special, I used some super heart shaped pans. I have a 5-inch heart shaped pan and a whole bunch of cupcake size pans that make up individual serving sized cakes.

Trim round cake into heart shape. Slice cakes in half.

Instead of your regular 8-inch round pans, you can use an 8-inch heart pan. My mom has a set of these and we’ve sure gotten our money’s worth in use over the years. If you can’t get your hands on heart shaped pans, you can cut a heart shape out of your round cakes. That’s what I did for this cake. I didn’t plan far enough ahead to borrow mom’s pans!

Simply take a piece of paper and draw a heart on it, or print one from a website. Lay the paper on top of a single layer of cake, and cut around the pattern. For best results, wait until the cake is completely cooled.

 

Spread pudding over cake layers.

Variations: Place sliced strawberries or cherries inside with the cream layer. Add a few drops of red food coloring to your vanilla pudding to turn the cream pink. Use a strawberry or cherry cake mix instead of yellow cake. Instead of chocolate icing, use vanilla or strawberry frosting.

Frost and decorate your cakes with candies or fruit.

Remember that romance means something different to everybody. You’ll want to put a little thought into planning your romantic meal. My husband was thrilled that I picked his favorite dessert and made it special for him! Just wait ’til Valentine’s Day, honey!

 

 

Chocolate Cake Ball Stuffed Oreo Pudding Cookies

Many of you may be scolding me for posting these decadent, irresistible cookies only two days into the new year when the most popular resolution is to lose weight or at least eat healthier. But I just cannot help myself! It is impossible for me to resist so why must I be alone in consuming all of these cookies? The more I share, the less I have to eat!

These cookies are made with chunks or Hershey’s cookies and cream candy bars, Oreo pudding mix (which makes them super soft), and chocolate chips. But inside there is a surprise – a moist chocolate cake ball! It seems like I always have some sort of truffle frozen in my freezer and they are perfect for jazzing up cookies and cupcakes.

CHOCOLATE CAKE BALL STUFFED OREO PUDDING COOKIES

Makes 3 dozen

Ingredients:

1 cup unsalted butter, room temperature

3/4 cup brown sugar

1/4 cup white sugar

1 (4.2 ounce) package instant Oreo Pudding mix

2-1/4 cups all-purpose flour

1 tsp baking soda

2 eggs

1 tsp vanilla extract

1/4 tsp salt

2-2.6 oz. (5.2 oz. total) Hershey’s Cookies N Cream Candy Bars broken into small pieces

2 cups semi-sweet chocolate chips

3 dozen uncoated chocolate cake balls

Directions:

  1. Preheat oven to 350 degrees. Line two cookie sheets with silicone baking mats, or parchment paper, set aside.
  2. Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n’ cream pieces and chocolate chips. Batter will be thick.
  3. Using a cookie dough scooper, form golf ball sized dough balls. Flatten one out in the palm of your hand, place one cake ball in the center, and wrap the dough around it. Place on prepared baking sheet about 2 inches apart. Repeat with remaining dough and cake balls.
  4. Bake for 8-10 minutes. You do not want to overbake these! They will barely be golden on the edges and bottom. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container.

Source: Adapted slightly from The Girl Who Ate Everything.

White Chocolate Cranberry Shortbread Cookies

It’s time for the holiday baking to dominate your kitchen! I hope you had a talk with your oven about all the overtime it is going to be accumulating over the next month. Which means you need to be sure that you fill it with plenty of delicious treats for compensation.

Last year through a holiday cookie swap, I received a batch of white chocolate cherry shortbread cookies. They were the best shortbread I had ever tasted, so when I found a recipe using cranberries it was instantly added to my list of things to make. The cranberries add just a little bit of tartness to the overall sweetness of these shortbread cookies. And the added moisture made them super soft as well! Who knew shortbread could be so sweet, flavorful, and soft?

You may be able to use up any leftover homemade cranberry sauce from Thanksgiving in these cookies. I haven’t tried it myself, but it sounds good to me.

WHITE CHOCOLATE CRANBERRY SHORTBREAD COOKIES

Makes 3 dozen

Ingredients:

1/2 cup fresh cranberries, finely chopped*

2-1/4 cups + 1 Tbsp all-purpose flour

1/2 cup sugar

1 cup cold unsalted butter, cut into 1/2 inch cubes

12 oz. white chocolate baking bars (such as Ghirardelli), finely chopped, divided*

1 tsp almond extract

2 drops red food coloring

2 tsp shortening

Red sanding sugar

* I used a small food processor to finely chop the cranberries and white chocolate

Directions:

  1. Preheat oven to 325 degrees. Line baking two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour and sugar. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
  3. Stir in chopped cranberries and 4 ounces of the chopped white chocolate. Stir in almond extract and food coloring. The mixture will be crumbly. Knead mixture until it begins to stick together. Using a tablespoon, mold dough into a 1 inch ball. With your hand or the bottom of a glass cup, flatten balls into a 1-1/2-inch round and place on prepared baking sheet.
  4. Bake, one baking sheet at a time, in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on the baking sheet before transferring cookies to a wire rack to cool completely.
  5. in a small saucepan over low heat, combine remaining 8 ounces white chocolate and the shortening. Cook and stir until melted. Dip half of each cookie into chocolate, allowing excess to drip off. Roll dipped edge or half in sanding sugar. Place cookies on waxed paper until chocolate is set.

Source: Sweet Pea’s Kitchen