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Archive for the ‘Desserts’ Category

*** Young Living Members, look in the recipe for where you can add your Vitality oils***

These are a special cookie recipe that combines the flavors of the Fall and Winter season! It will satisfy that pumpkin spice craving and make you feel like you are sitting by a fire drinking some wassail.

I love how soft and flavorful these cookies are. They have just the right amount of spice, but not overpowering. They are sweet, spicy, and has just the right amount of pumpkin flavor. The best part would be the gooey caramel drizzle. It gives it the WOW factor, as it brings a citrusy pop that compliments the spice of the cookie.

Bring these cookies into your heart and home this holiday season!

Ingredients for Cookies:
3 1/4 cups all-purpose flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 + 1/8 tsp salt
2 tsp Cinnamon (OR 2 drops Young Living Cinnamon Bark Vitality)
1/4 tsp Ginger (OR 1 drop of Young Living Ginger Vitality)
1/4 tsp Nutmeg (OR 1 drop of Young Living Nutmeg Vitality)
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter, softened
1 large egg yolk
3/4 cup canned pumpkin puree
1 1/2 tsp vanilla extract

Rolling Sugar:
1/4 cup granulated sugar
2 tsp ground cinnamon

Wassail Caramel:
1/2 cup apple cider
1/2 cup pineapple juice
Juice of one orange (Young Living Members: ALSO add 3 drops of Orange Vitality and 2 drops of Tangerine Vitality)
2 cinnamon sticks (OR 4 drops of Young Living Cinnamon Bark Vitality)
1 cup packed brown sugar
1/2 cup butter
1/4 cup whipping cream, room temperature

Directions

In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, Cinnamon, Ginger, and Nutmeg for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing.  Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour. Preheat oven to 350 degrees during last 10 minutes of refrigeration.

In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time  and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 – 14 minutes (they should look just slightly under-baked as they’ll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

For Wassail Caramel Sauce:
Cook cider. pineapple juice, orange juice and cinnamon sticks in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Remove the cinnamon sticks and stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Drizzle over cookies and serve!

 

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Our dear friends, Julia and Aaron, invited us over to dinner tonight. We absolutely love hanging out with them! We are all pretty laid back, our kids are the same age, and we have a love for good food and good conversation. They provided some pretty excellent empanadas, from a nearby joint, and I brought a dessert. Man, everything was so good! I think my favorite was the black bean and corn empanada! So much flavor! If you have never had empanadas, you’re missing out! Seriously… you are!

I recently bought a new tart pan and really wanted to create something revolving around chocolate. So, I knew that I would make a quick ganache and go from there. Marshmallows… they make most everything better. Graham crackers, sweet potatoes, hot chocolate, rice crispies…. by itself… you get the picture. So, the natural choice would be S’mores tart. Simple. No fuss. Always excellent.

It’s so simple… it’s almost too easy to really blog about it, to be honest. But, man… I’m gonna.

Ingredients:

1 1/2 cups crushed graham crackers
1/4 cup sugar (granulated or brown… use brown if you love life)
6 TBSP melted butter
1 can of sweetened condensed milk
1 bag of semi-sweet chocolate chips (I like Guittard)
1-2 cups of miniature marshmallows

  • Pre-heat your oven to 375°; lightly spray your tart pan with non-stick spray
  • In a mixing bowl, combine the first three ingredients until the graham crackers are nice and moist.
  • Pour the graham mixture into the tart pan and press evenly, make sure to get an even edge around the pan to ensure the ganache will not escape.
  • Place the tart pan onto a cookie sheet and bake for 8-10 minutes. Allow to cool completely.
  • In a medium sauce pan, combine the sweetened condensed milk and chocolate on medium-low heat. Stirring often, allow the chocolate to melt until silky smooth.
  • Immediately pour the ganache into the tart pan and even it out with an offset spatula. Immediately press your marshmallows into the ganache and allow the tart to set for at least 30 minutes.
  • Using either a kitchen torch or the broiler of your oven, toast the marshmallows.
  • Serve and enjoy!

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Here in Texas, first day of Fall means BAKE ALL THE THINGS!

There’s something about that first drop in the temperature that sets off some sort of culinary instinct. One must start building up stores of fat to get through the winter months…. HA!

So, I was thinking about a certain coffee shop that sells a certain chocolate bread that I came to obsess over and copy every year. However, I decided to start tweaking the recipe up a bit and eventually came to my own little delicious creation.

I spent last weekend in San Antonio and went to a popular Mexican restaurant. They have a pretty lovely bakery and serve some amazing Mexican Hot Chocolate. DIVINE!

So, listening to my gut…. *grumble* feeeeeeed me *gurgle* I came up with this Mexican Hot Chocolate Bread!

So, here is where we start…

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My beloved KitchenAid, 3 sticks of softened butter, 3 cups of sugar, homemade buttermilk, cinnamon stick, flour, cocoa powder, baking soda/powder, 5 eggs at room temperature, vanilla, salt, coffee, and… chile de arbol….

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That’s right! We’re getting a little spiced up here today! Don’t worry… I am going to cool this bread down with some orange cream and candied orange peel.

I take a coffee grinder and put a whole stick of cinnamon, two chile de arbol peppers, and a few coffee beans. Grind grind grind…into a fine powder.

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Chile, coffee, spice…and everything nice. That’s the Texas way!

So, it all came together and I poured the batter into these molds.

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I then baked them at 350 for about 45-50 minutes.

Allowed them to cool down….

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Oh yummy! I wish that you could have been in my kitchen when I pulled these out. Goodness gracious! The spice combinations with chocolate…. drool!

Now, I am sad to say that once I cooled these down and made my orange cream…. I didn’t take pictures… It basically went from plate to mouth very quickly. I have no recollection of what happened between then…. honest.

Maybe it’s for the best… that just means you have to create this dish and see how it looks when you pretty up a few slices with some delicious orange cream!

Mexican Hot Chocolate Bread
Makes 2 large loaves or 4 small loaves

3 sticks (1½ cup) unsalted butter, room temperature
3 cups granulated sugar
5 eggs, room temperature
1 cup buttermilk
¼ cup water
1 tsp. vanilla extract
2 cups all-purpose flour
1¼ cup dutch-processed cocoa
1 cinnamon stick
1 tbsp coffee beans
2 chile de arbol peppers
1 tsp cloves
1 tsp ground ginger
1 tsp. salt
½ tsp. baking powder
½ tsp. baking soda

1. Preheat oven to 350. Butter and sugar your loaf pans of choice.

2. In a coffee grinder, grind together a stick of cinnamon, coffee beans, cloves, and chiles until it becomes a fine powder. Add ground ginger and place to the side.

3. Sift together flour, cocoa, spice mixture, baking powder and soda, and salt.

4. In a mixer, cream together the sugar and butter. Add the eggs, one at a time.

5. In a bowl, combine the buttermilk, water, and vanilla. Set aside.

6. Incorporate the flour mixture and the buttermilk mixture, little by little, until everything is mixed together.

7. Divide the batter evenly between the loaf pans.

8. Bake for about 45-50 minutes or until a toothpick comes clean, after inserting it into the bread.

9. Remove bread from the oven and allow to sit for about 15 minutes to cool.

10. Serve with fresh orange whipped cream or with your choice of garnish.

Orange Whipped Cream

1 cup of Heavy Whipping Cream
Zest of half an orange
2 tsp powdered sugar

1. In a mixer, whip the heavy whipping cream until soft peaks.

2. Add your sugar and orange zest.

3. Continue to whip until the cream reaches high peaks.

4. Cannelle and add freshly candied orange peel for garnish

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I’m so sorry that I have been MIA for a while. It’s been really busy around here lately with work and life in general. This week I’m featuring a cupcake that will pay homage to Easter (which just passed) and my Mom. She LOVES carrot cake! This recipe ensures that you will have a moist and absolutely delicious carrot cake cupcake. The frosting is to DIE for! It’s simple, elegant and it’s almost too tempting to just eat it out of the bowl! Enjoy!

Carrot Cake

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 3 cups all-purpose flour
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon

Frosting:

  • 2 packages of softened cream cheese
  • 2 cups of powdered sugar
  • 1 stick of softened butter
  • 3 tbsp of vanilla
  • 1 tbsp all spice

1. Preheat your oven to 325°
2. In a bowl, combine the carrots, brown sugar and pineapple (let sit for about 15-30 mins)
3. In a mixing bowl (I use my Kitchenaid), combine all of the dry ingredients and then add the wet ingredients (including the carrot/sugar/pineapple mixture)
4. Mix until smooth
5. Using a 1/4 measuring cup, add the batter to 24 cupcake tins
6. Bake for 30 mins or until you can place a toothpick into the cake and it comes out clean
7. Cool
8. Clean your mixer or have another mixing bowl and combine all of the frosting ingredients and whip until smooth and creamy.
9. Once the cupcakes are cooled, ice the cupcakes.

Price:

Cake ingredients: $3.00
Frosting ingredients: $4.50
Total: $7.50/24 servings= $0.31 per serving

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So, I was in a panic on Wednesday and forgot that I needed to make a treat for the guys in my hubby’s hangar. So, I went to my pantry and pulled out everything I could find to make a treat. Once I surveyed the items I had, I figured out what to make. I didn’t have very much chocolate…except for white, some cocoa powder, and chocolate covered marshmallows. I had some brown sugar, flour, eggs, vanilla, and baking soda….

So… Blondies came into my mind. However, I wanted to add my chocolate as well… So… Dirty Blondes were born!

Enjoy!

Ingredients:

  • 1 cup of brown sugar
  • 1/2 cup of regular sugar
  • 2 cups of flour
  • 1 stick of butter melted
  • 2 tbsp of vanilla
  • 1/2 tbsp baking soda
  • 1/8 tsp salt
  • 2 eggs
  • 1 cup of white chocolate chips melted
  • 1/4 cup of high quality chocolate cocoa
  • 1 cup of chocolate covered marshmallows

Preheat your oven to 350°

1. In your mixer, beat the eggs, vanilla and sugar.

2. Add the melted butter and chocolate.

3. In a separate bowl, sift the flour, baking soda, cocoa, and salt.

4. Add the dry ingredients into the mixer

5. Add the white chocolate and marshmallows.

6. Add the mixture to a greased 12×9 casserole dish

7. Bake for 30-35 mins or until the top is golden and dry. Take a knife and insert. It should not be too dry or too wet.

Enjoy!

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Mini Buttermilk Pies

Well, it’s Wednesday! Which means that Treat Thursdays for my hubby’s shop is tomorrow. I decided to go off the beaten track and stray from cupcakes and truffles. This time, I decided to go for pie. What kind of pie? My ultimate favorite pie in the whole world! BUTTERMILK PIE! I loathe buttermilk by itself. But it sure does make some fantastic pancakes, fried chicken, and best of all.. PIE! So, what does one do when there’s about 20 guys and you don’t feel like sending in 2 huge pies (which we all know will get bogarted by some and someone will be left without)? You make miniature pies! Now, if you don’t like pie crust as much as I do, then here’s the solution! Sugar cookie crust! Yes, I learned this trade secret when I was working for Nestle Toll House Cafe a few years back. We made mini pecan pies and used sugar cookies as the base crust. Made it so much more tasty than regular old crust. Why waste flavor on flavorless crust? It’s a sin…. well… maybe it is in the culinary world. So, here’s my recipe for Miniature Buttermilk Pies using a sugar cookie crust. Please Enjoy!!! I did!

Sugar Cookie Ingredients:

  • 3/4 c all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 c sugar
  • 1 egg
  • 1 tbsp vanilla
  • 1 c butter softened (to almost melting)
  1. Preheat oven to 375 degrees
  2. In a small bowl, mix the flour, baking soda, and baking powder.
  3. In a large bowl (or I just use my KitchenAid), cream the butter and sugar until smooth.
  4. Beat in egg and vanilla.
  5. Blend in the dry ingredients.
  6. Take 3 cupcake pans, spray with baking/cooking spray, and place a big spoonful of batter into each cup
  7. Bake for about 13-15 mins.
  8. Take out of the oven and, using a small measuring cup, press the cookie down to make a cookie cup.
  9. Set aside.

Buttermilk Pie Filling Ingredients:

  • 3  sugar
  • 2 tbsp flour
  • 8 large eggs
  • 2 c buttermilk
  • 1 stick butter, melted
  • 1 tbsp of vanilla

Directions for Pies

1. Preheat the oven to 350 degrees
2. In a large mixing bowl, or KitchenAid, combine the sugar, flour, and vanilla.
3. One by one, add the eggs.
4. Add in the buttermilk and melted butter.
5. Using 1/4 measuring cup, place the buttermilk pie filling into each cookie cup. Place into the oven and bake 25-35 mins or until golden brown on top and the filling has set.
6. Cool or serve warm
7. Enjoy!

Note: Stay tuned for the cost… ran out of time today!

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Every Thursday, I make a treat to send in with my husband to his work. This Thursday happens to be St. Patrick’s Day!

So, to show my Irish patriotism, I bring to you a dessert that represents the nation….well…sort of.

Here is a cupcake that represents the Irish flag! Super easy to make, super moist and super yummy!

 

What you will need:

  • 1 moist deluxe french vanilla cake mix (plus whatever ingredients it calls for)
  • 1 package of pistachio pudding mix
  • 2 canisters of white cream cheese frosting
  • Green food coloring (optional to make the cupcake more green)
  • Orange sprinkles

1. Preheat oven according to box directions
2. Mix the cake according to directions
3. Add the pistachio pudding mix and combine (if you decide to use green food coloring, add that too)
4. Place the mixture into cupcake tins and bake according to the box’s directions
5. Cool
6. Frost and then sprinkle with the orange sprinkles
7. Makes 28 servings

Cost:
Cake mix: $1.59
Pudding: $0.99
Frosting: $2.79
Sprinkles: $0.50
Cake ingredients: $0.50

Total: $6.37 / 28 servings= $0.23 per serving

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