Chocolate Crinkles

Not only are these cookies dense, fudgy, and delicious, but they don't take much time to throw together either.

These also work well if you freeze them uncooked, and pop in the oven as needed (just add a few minutes to the bake time). Yummy!

Chocolate Crinkles
Adapted from Joy of Baking
Makes about 3 dozen cookies

4 tablespoons (56 grams) butter
8 oz semisweet chocolate, chopped (or use chips)
1/2 cup (100 grams) sugar (or honey sucanat)
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour (or 7 oz Soft White wheat flour)
1/4 teaspoon salt
1/2 teaspoon baking powder

Topping:

1 cup (110 grams) confectioners sugar, sifted

Preheat oven to 325º, and place oven rack in the center of the oven. Line two cookie sheets with parchment paper.

Melt chocolate and butter in a stainless steel bowl, placed over simmering water. Stir until smooth. Remove and set aside.

Using an electric mixer, beat eggs and sugar until mixture is thick, pale, and fluffy. (Mixture should fall into the bowl in slow ribbons when beaters are raised). Beat in vanilla. Stir in chocolate mixture.

Whisk together flour, salt, and baking powder in a small bowl. Add to chocolate mixture. Stir until just incorporated. Cover dough and refrigerate until firm enough to shape dough into balls. (About 3 hours).

In a shallow bowl, place the confectioners sugar. Roll dough into 1-inch sized balls, with lightly greased hands. Roll balls in confections sugar, until fully coated. Tap off excess, and place on cookie sheet. Space cookies about 2 inches apart. (If dough becomes too soft, allow to firm up in the fridge).

Bake just until the edges are slightly firm, but centers of cookies are still soft, about 8-10 minutes. (You want to be careful not to overbake these, as this will make them dry.) Allow cookies to cool on a wire rack. (Best eaten the day they are baked). Enjoy!

Puppy Chow

Oh my...I love puppy chow! It is so yummy! Highly habit forming though... Would you believe I had never even heard of it until about a month ago? My sister-in-law made some for a gathering and I fell in love with it. Mmmmm....

Consider yourself warned - you will probably want to eat the whole bowl : ) This recipe is a snap to throw together, and can easily be cut in half (just weigh out 7 oz of the cereal, or measure out about 6 cups). Yummy!

Puppy Chow
Adapted from Food.com
Makes about 36 1/2-cup servings

1 (14 oz) box Corn Chex (can use Wheat Chex instead)
1/2 cup (1 stick) butter
1 cup smooth peanut butter (or almond butter!)
1 (12 oz) bag (or 2 cups) chocolate chips (I use semi-sweet)
1 lb confectioners sugar (or about 3 cups)

Melt butter, peanut butter, and chocolate chips over medium-low heat, stirring often, until smooth.

Pour Chex cereal into a large bowl. Pour chocolate mixture over cereal. Gently stir or fold cereal until all the squares are evenly coated with the chocolate. Add confectioners sugar. Stir until well coated, and there are no clumps of cereal (they should be in individual squares). Enjoy!

Apple Pizza

Have you ever had a "dessert pizza"? If you haven't, then you are in for a treat. If you have, then you already know how yummy they are. I particularly love apple dessert pizzas. However, the ones from you get from your local pizza joint may or may not be made with ingredients that I wouldn't recommend consuming. So here is a recreation that tastes just as good, if not better, then the ones you get for purchase.

This scrumptious dessert is a bit more time consuming then some other desserts out there, but it is so, so worth it. I could eat an entire pizza myself...if I only had the stomach room : )


Apple Pizza
Dough adapted from 17 and Baking
Apple filling adapted from Food.com
Makes one large pizza

1 batch of dough (recipe follows)
1 batch of apple filling (recipe follows)
1 batch of streusel topping (recipe follows)
1 batch of glaze (recipe follows)

Roll dough out and place on floured cookie sheet or pizza pan. Bake for 10 minutes, or until just starting to brown. Remove from oven and spread apple filling evenly over crust. Sprinkle streusel topping evenly over apple topping. Bake until golden brown, about 20 minutes. Once pizza has been removed from oven, drizzle glaze evenly over the top. Best when served warm. Enjoy!

For the dough:
1/4 cup (1/2 stick) butter, room temperature
1/4 cup warm water (105ºF to 115ºF)
2 tsp. instant dry yeast
1/4 cup sugar, divided (or honey sucanat)
3/4 tsp. salt
1 large egg, slightly beaten
1/2 cup whole milk or buttermilk, room temperature
2 1/4 cups flour, divided (or 10 oz Soft White wheat flour)

To make the dough: Lightly butter a bowl and set aside. In a stand mixer bowl combine water, yeast, and 1 teaspoon of the sugar. Stir until the sugar is dissolved, and let stand about 5 minutes, or until foamy.

Add remaining sugar, salt, butter, egg, milk, and 1 1/2 cups of the flour. On low speed, mix until combined. Switch to dough hook, and slowly add remaining flour, with mixer on low, 1/4 cup at a time. Once all the flour is in, increase speed to medium and mix until dough is smooth and slightly tacky, but not too sticky. If the dough is too wet, add 1-2 tablespoons more flour. Continue mixing for 3-4 minutes. Turn off mixer and shape dough into a ball.

Put dough in greased bowl, and turn so that it gets lightly coated in butter. Cover with plastic wrap so that it will not be exposed to much air. Allow to rise in a warm place until doubled (I only let mine rise for about 30 minutes). After it has doubled, punch down, and turn out on a lightly floured surface. Roll into a rectangle and place on a floured cookie sheet, or roll into a circle and place on a floured pizza pan.

For the apple filling;

2 cups peeled and finely chopped apples (2-3 apples, depending on the size)
2 teaspoons lemon juice
1/2 cup sugar (or honey sucanat)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons flour
2 tablespoons cornstarch
1/4 teaspoon salt

Add apples, lemon juice, and sugar to a saucepan. Simmer on medium-low until apples are slightly tender (about 5 minutes). In a bowl, combine spices, flour, cornstarch, and salt. Stir until thoroughly mixed. Add to apples and cook an additional 3 minutes (or until apple mixture is slightly thickened). Set aside until ready to spread over top of crust.

For the streusel topping:

1/4 cup (1/2 stick) butter, cubed and chilled
1/2 cup flour (or 2.5 oz Soft White wheat flour)
1/2 cup sugar (or honey sucanat)

In a small bowl, mix together flour and sugar. Cut in butter cubes using a pastry cutter, two knives, or your fingers. Work in the butter until mixture is crumbly. Set aside until needed.

For the glaze:

1 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract

Mix together powdered sugar, 1 tablespoon of milk, and the vanilla. Mixture should be thin enough to drizzle. If too thick, add additional milk. (An easy way to drizzle the glaze is from a zip-top bag. Just transfer glaze to baggie, snip off a corner, and you're ready to go!). Enjoy!

Peanut Butter Blossoms

For some reason I get nostalgic about peanut butter blossoms, (and sugar cookie blossoms, too, for that matter). I think it must be from the fond memories I have from my childhood of my siblings and I pressing the kisses into the freshly baked cookies, and having to wait a whole 2 minutes before we were allowed to eat one, so that the chocolate could melt.

These cookies are quick, easy, and delicious. They can also be made ahead of time and frozen in their uncooked state. Super handy to have when you need something yummy on short notice.

Peanut Butter Blossoms
Adapted from Hershey's
Makes 3-4 dozen cookies

48 (or one per cookie) Hershey's chocolate kisses
1/2 cup (1 stick) butter, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar (or honey sucanat)
1/2 cup packed light brown sugar (or honey sucanat)
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (or 7.5 oz Soft White wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar for rolling cookies in

Preheat oven to 375º.

In a large bowl cream butter and peanut butter until well blended. Add sugars and beat until mixture is fluffy. Add the egg, milk and vanilla extract. Beat until incorporated. In a small bowl, stir together the flour, baking soda, and salt. Gradually add to peanut butter mixture. Stir until combined.

Shape dough into balls, about 1 inch wide. Roll balls in granulated sugar, and place onto an ungreased cookie sheet. Unwrap chocolate kisses while cookies are baking.

Bake cookies until lightly browned, about 8-10 minutes. After removing from oven, immediately press a chocolate kiss into the center of each cookie. (The cookie should crack slightly around the edges). Remove cookies from pan and place on a wire rack to cool completely. Enjoy!

Hot Cocoa

The temperatures are dropping, and to help you stay warm I have a recipe for rich and delicious hot cocoa.
Did you know that there actually is a difference between hot cocoa and hot chocolate? Hot cocoa is made using cocoa powder (which no longer contains the cocoa butter), whereas hot chocolate is made from melting chocolate (like a chocolate bar) in milk. I thought it was interesting, since the terms are often used interchangeably. Anywho, without further ado...

Hot Cocoa
Adapted from Hershey's
Makes one serving

2 tablespoons sugar (or honey sucanat)
2 tablespoons cocoa powder
dash salt
1 cup milk
1/4 teaspoon vanilla extract

Mix together the sugar, cocoa, and salt in a small bowl.

Heat milk on stovetop, or in the microwave until hot.

Add cocoa mixture to hot milk, and stir until well blended.

Stir in vanilla, and pour into mug. Enjoy!

Mini Apple Pies

These mini pies are so cute! Great for holiday gatherings because you can just grab and eat. You don't need plates or forks like you would with a large pie.

You can make either the double crust pies or the single crust pies (or both!). Feel free to play around with the filling. You could make mini cherry pies, mini pecan pies, mini strawberry pies.... you get the idea : )

Mini Apple Pies
Inspired by Bakerella
Recipe adapted from Food.com
Makes about 16 pies

1 cup finely chopped apples (1-2 apples, depending on the size)
1 teaspoon lemon juice
1/4 cup sugar (or honey sucanat)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon flour
1 tablespoon cornstarch
1/8 teaspoon salt
1 (9 inch) pie crust, unbaked

In a bowl, stir together apples and lemon juice. In a separate bowl, combine the sugar, spices, flour, cornstarch and salt. Mix thoroughly. Add to apple mixture. Stir until combined. Set aside.

Roll out pie crust until it is about 1/8 of an inch thick. Using a linzer cookie cutter, or 1 1/2 - 2 in round cutter, cut circles out of crust.

For double crust pies:

Place half of the pie circles on a tray. Spoon about 1 teaspoon of the apple mixture onto the center of each crust. Top each with another crust, and crimp sides. (Optional: Place lollypop stick in each pie before crimping top crust).

Brush tops with melted butter, if desired, and bake at 350º for about 15 minutes, or until slightly browned.

For single crust pies:

Press crust circles into mini muffin tins. Spoon about 1 tablespoon of the apple mixture into each. Bake at 350º for about 20 minutes, or until crust edges are brown, and pie filling looks thick.

I like to make both the double crust, and single crust pies out of the same batch. Just make about the same number of each. (Because the double crust pies use more crust, and the single crust pies use more filling). Enjoy!

All Butter Pie Crust

Here is a quick and easy recipe for flaky pie crust. No, it doesn't use the hydrogenated anomaly known as vegetable shortening. It uses butter instead. It tastes great, and is very versatile. I love it!
All Butter Pie Crust
Adapted from this recipe
Makes one 8" or 9" crust

1 1/4 cups all-purpose flour (or 5 oz. Soft White wheat flour)
1/4 teaspoon salt
2 tablespoons sugar (optional) (or honey sucanat)
1/2 cup (1 stick) butter, chilled and diced
1/4 cup ice water (or more)

Combine flour, salt, and sugar (if using) in a bowl. Cut the butter into flour mixture until it resembles coarse crumbs (you can leave a few pea-sized lumps of butter - it will create a flakier crust). Adding water one tablespoon at a time, stir mixture until it forms a ball. Knead a few times, until smooth. Wrap tightly in plastic wrap. Refrigerate 2-4 hours, (or overnight), until chilled.

Roll out dough to fit into pie plate. (I sometimes roll it out between two sheets of plastic wrap, or parchment paper). Place crust in pie plate, and press down evenly. Use as directed. Enjoy!

Pumpkin Cheesecake Bars

Need a way to use up leftover pumpkin puree? This recipe is quick, easy, and delicious. These are cute served in festive muffin cups. Yum yum!
Pumpkin Cheesecake Bars
Adapted from this recipe
Makes 16-20 bars

Crust:
1 cup graham cracker crumbs
1/2 teaspoon cinnamon
1 tablespoon brown sugar (or honey sucanat)
3 tablespoons melted butter

Filling:
1 pkg. (8 oz) cream cheese, softened
1/2 cup brown sugar (or honey sucanat)
1 teaspoon vanilla extract
1/2 cup pumpkin puree
1 egg
1/4 teaspoon (heaping) cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon salt

Preheat oven to 350ºF. Line 8X8 baking dish with foil, allowing to come over the sides to form "handles". In a bowl, combine crust ingredients. Stir until thoroughly mixed. Press into bottom of pan. Bake 5 minutes.

In the bowl of an electric mixer, beat cream cheese until fluffy. Gradually add brown sugar, pumpkin, vanilla, and spices. Add egg and beat well. Add salt. Beat until creamy. Pour mixture evenly over crust.

Bake until lightly browned and slightly jiggly, about 30 minutes. Transfer to wire rack and allow to cool completely. Refrigerate overnight, or until fully chilled.

Using foil "handles", remove from pan and cut into bars. Enjoy!

Cranberry Pie

If you have never heard of a cranberry pie you're probably not alone. I, at least, hadn't heard of such a thing, and certainly wouldn't have guessed it would be so yummy. Yeah...I would have guessed wrong. This pie is so delicious! I'm talking "WOW" delicious, as in "go back for thirds" delicious. It is absolutely, positivity, scrumptious. To me, it is more like a cobbler than a pie, but no matter what you call it, it is yummy!

Cranberry Pie
Adapted from the Pioneer Woman
Makes one 8" or 9" pie

2 cups (heaping) cranberries
3/4 cups pecans, chopped (measure, then chop)
2/3 cups sugar (or honey sucanat)
1 cup flour (or 5 oz Soft White wheat flour)
1 cup sugar (or honey sucanat)
1/2 cup (1 stick) butter, melted
2 eggs, lightly beaten
1 teaspoon pure almond extract
1/4 teaspoon salt
1 tablespoon sugar for sprinkling (or honey sucanat)

Preheat oven to 350º.

Butter an 8" or 9" pie or cake pan. Spread cranberries evenly in bottom of pan. Sprinkle chopped pecans and 2/3 cup sugar on top.

Combine flour, 1 cup sugar, butter, eggs, extract, and salt in a bowl. Stir until combined.

Slowly pour batter evenly over top of cranberries. Spread gently over any uncovered areas.

Bake for 40-45 minutes, then sprinkle with 1 tablespoon of sugar. Bake additional 5 minutes. Serve with ice cream or whipped cream, if desired. Enjoy!

Pumpkin Spice Latte

Here is a quick and easy recipe for a delicious autumn drink. Feel free to tweak the recipe to suit your tastes.
Its fun to whip up, less expensive then buying one from a coffee shop, and you know exactly what you're drinking. Yummy!

Pumpkin Spice Latte
Adapted from this recipe
Makes one serving

1 cup milk
1 1/2 tablespoons canned pumpkin
2 tablespoons sugar (or honey sucanat)
3/4 tablespoon vanilla (Yes, tablespoon not teaspoon)
1/4-1/2 teaspoon pumpkin pie spice (or 1/8 tsp each of cinnamon, ground ginger, and nutmeg)
1/4 cup strong coffee (or more if desired) (can use 1/4 cup milk + 1 tbls instant coffee granules)


Combine milk, pumpkin, and sugar in saucepan. Cook over medium until steaming. Stir in vanilla and spices. Transfer to blender and whirr until foamy, about 20 seconds (or just whisk thoroughly). Stir in coffee. Top with whipped cream and a sprinkle of pumpkin spice, cinnamon, or nutmeg, if desired. Enjoy!

Sweet Potato Casserole

Yummm.... I love sweet potatoes. I love them baked, roasted, mashed, and pretty much in any shape or form you can think of. I also love them as a casserole, sprinkled with a pecan topping. Delicious!

Our family usually has some sort of sweet potato casserole with our Thanksgiving meal. It may always be slightly different, but I've never met one I didn't like. So, even though you probably have half a dozen recipes for sweet potato casserole, another one couldn't hurt, right? Right.

Sweet Potato Casserole
Adapted from the Pioneer Woman
Serves 8-10

4 whole medium sweet potatoes
1 cup granulated sugar (or honey sucanat)
1 cup milk
2 whole eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup brown sugar (or honey sucanat)
1/2 cup flour (or 2.5 oz Soft White wheat flour)
1/2 cup (1 stick) butter, chilled and cubed

Wash potatoes and bake until tender, about 30-35 minutes at 375ºF. Once cooked (and cool enough to handle), scrape out potato flesh into a bowl.

Add granulated sugar, milk, eggs, vanilla and salt. Mish with potato masher until smooth (you can leave some lumps if desired). Spread into 8x8 baking dish.

In a small bowl combine brown sugar, pecans, flour and butter. Combine using a pastry cutter, or fork, until mixture is crumbly.

Sprinkle topping over potatoes. Bake at 400º until golden brown, about 30 minutes. Enjoy!

Baked Apple Cider Doughnuts

These mini "doughnuts" were so fun to make and eat! Great with coffee or tea. Feel free to make these in the larger "doughnut" size if you like.
I particularly liked using sucanat on the tops of these, because it gave them a nice crunch, but feel free to use whatever you have, or whatever you're in the mood for.

Baked Apple Cider Doughnuts
Adapted from Food.com
Makes 12 large, or 48 mini doughnuts

3 tablespoons sugar (or honey sucanat)
2 1/2 teaspoons cinnamon, divided
2 cups all-purpose flour (or 10 oz Soft White wheat flour)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 large egg whites, lightly beaten
2/3 cup packed brown sugar (or honey sucanat)
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup (nonfat) vanilla yogurt
3 tablespoons canola oil
1 teaspoon vanilla extract

Preheat your oven to 400ºF.

Grease 2 mini bundt-cake pans (for a total of 12 doughnuts), or 2 mini muffin tins (for a total of 48 "mini" doughnuts).

Combine 3 tablespoons of sugar and 1/2 teaspoon cinnamon in small bowl. Stir together. Evenly coat pans with mixture. Shake out excess and reserve for use at end of recipe.

Combine flour, baking powder, baking soda, salt, and remaining 2 teaspoons of cinnamon in a large bowl. Set aside.

Whisk together egg whites, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil, and vanilla extract in a large bowl.

Add dry ingredients to wet ingredients. Stir until just combined.

Dived batter evenly in pans. Sprinkle reserved cinnamon/sugar mixture over the top of the batter.

Bake bundts for 10-12 minutes, (mini doughnuts for 7-9 minutes), or until toothpick comes out clean.

Allow doughnuts to cool for several minutes before transferring to a rack to cool completely. Enjoy!

Pumpkin Soufflé

Ahhh...my first time baking with pumpkin this fall. I thought it might be nice to try a recipe I had never made before. How about a type of dessert I had never made before? Soufflé it is!

I was actually surprised by how quick the recipe came together. I wasn't sure exactly what to expect upon taking the first bite (how could I have never eaten soufflé before?). It was warm and fluffy, but only slightly sweet. I thought it was yummy, and tasted like a fluffy pumpkin pie. That being said, you want to know a secret? I preferred it much more cold.
I know, I know, what makes a soufflé, a soufflé is taking the high-rise out of the oven and serving immediately, but I really did prefer this one refrigerated. I'm curious to try a chocolate soufflé, maybe I will prefer that one warm? We'll see!

Pumpkin Soufflé
Adapted from this recipe
Makes 4-6 large servings

Sugar for dish
6 egg whites, room temperature
3/4 tsp. cream of tartar
1/2 cup sugar (or honey sucanat)
6 egg yolks
1/2 cup canned pumpkin
1/2 tsp. pumpkin pie spice

Preheat oven to 375ºF. Lightly grease four 8-oz soufflé ramekins, or one 1 1/2 - 2 quart casserole dish. (Note: if using casserole dish, decrease oven temperature to 350ºF). Coat dish(es) evenly with sugar, shaking out the excess. Arrange souffle dish(es) in 13x9 baking pan. Set aside

In the bowl of an electric mixer, using whisk attachment, on high speed, whip egg whites with cream of tarter until foamy. Add sugar, two tablespoons at a time, while beating constantly. Beat until sugar is dissolved and mixture reaches soft peaks (about 3-4 minutes).

In a separate bowl, beat egg yolks on high until thick and lemon-colored. Fold in the pumpkin and pie spice. Gently fold yolk mixture into whipped egg whites. Continue folding until there are no more white streaks. Distribute mixture evenly into soufflé dish(es).

Place 13x9 pan containing soufflé dish(es) on middle rack of oven. Pour very hot water into 13x9 pan, crating a water bath, to within 1/2 inch of the top of the dish(es). Bake soufflé until puffy and delicately browned (about 15-20 minutes in ramekins, or 30-35 minutes in casserole dish). Serve immediately, or refrigerate and serve cold. Enjoy!

Meringue "Kisses"

Many people, old and young alike, seem to love meringues. Something about the airy, and almost cloud-like mounds of sweet, crunchy goodness keeps them coming back. They are surprisingly easy to throw together, though they do take a while to "bake".I usually make meringues using the leftover egg whites from making key lime pie, because they take the same number of whites that go unused in the pie (which uses only the yolks). However, that doesn't mean that you can't whip these up just for the sake of wanting meringues, and not as a way to "use up" leftover egg whites. Yummy!

Meringue "Kisses"
Adapted from Food Network
Makes about 3 dozen

3 egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar (or honey sucanat)
1 teaspoon vanilla extract (or flavoring of choice)

Preheat oven to 225ºF. Line two baking sheets with parchment.

Making sure your mixing utensils are clean and free of grease, beat egg whites on medium speed until foamy. Add in cream of tarter and turn speed to high. Beat until soft peaks form. Add sugar gradually, beating until stiff peaks form (about 5 minutes). Stir in extract.

Spoon meringue into zip-top or pastry bag, fitted with a star tip. Pipe "kisses" onto parchment lined sheets, spacing evenly. Bake until dry and crisp, about 3 hours. Allow meringues to cool completely. Store at room temperature in an airtight container. Enjoy!

Key Lime Pie

I love citrus flavors. I love them in fresh fruit, and I love them in desserts. Key lime pie is a favorite at our house. Not only is it quick and easy to make, but it is very satisfying.

Now, after viewing the ingredient list, you may be thinking, "Sweetened condensed milk? Seriously?". I know, I know, it isn't good for you (even though the only ingredients are milk and sugar). However, every once in a while, I think its okay to splurge. So, here is the recipe - its delicious and definitely splurge-worthy.

Key Lime Pie
Adapted from Nellie & Joe's
Makes one 9" pie

9" graham cracker pie crust (for homemade crust, see recipe below)
14 oz. can of sweetened condensed milk
3 egg yolks
1/2 cup lime juice (I use 3/4 cup - for more tartness)

In a bowl combine the milk, egg yolks, and lime juice. Blend until mixture is smooth. Pour into pie crust.

Bake for 15 minutes at 350ºF. Allow to cool for 10 minutes before refrigerating. Once pie is chilled, slice and serve with whipped cream, if desired. Enjoy!

Graham Cracker Crust
Adapted from Food.com
Makes one 9" pie crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar (or honey sucanat)
1/4 cup (4 tablespoons) butter, melted

Mix together crumbs and sugar. Add butter and stir until thoroughly mixed.

Press into bottom and up the sides of pie pan.

Bake at 350ºF for 10 minutes. Remove and fill with key lime pie filling. Bake as directed. Enjoy!

Crème Brûlée

The very name sounds gourmet - Crème Brûlée. A hard sugar crust hiding a smooth and creamy custard. Never would I have thought that creme brûlée would be so quick and easy to make.

I had never made a creme brûlée before, daunted by the thought of having to blow-torch my dessert before enjoying it. However, after I read that a broiler could be used to create the iconic brown sugar shell, I decided to give it a go. One day, when I get up the nerve, I would love to try out that blow torch though...

Crème Brûlée
Adapted from the Pioneer Woman
Makes 6-8 servings

4 cups heavy whipping cream
1 vanilla bean, or 1 tablespoon vanilla extract
10 egg yolks
3/4 cups sugar (or honey sucanat)
6-8 tablespoons superfine sugar

Preheat oven to 325ºF.

In saucepan combine cream and vanilla. Simmer mixture over medium-low heat.

In the bowl of an electric mixer, whip egg yolks and sugar until pale yellow and thick.

While whipping yolks, slowly drizzle in about 1 cup of the warm cream. (Pour slowly so as not to cook your egg yolks. After adding the first cup, slowly add the rest of the cream mixture. Using a fine mesh strainer, strain mixture.

If using ramekins, place on a rimmed baking sheet and fill evenly with custard. (or you can use a 13x9 pan). Fill bottom of pan with water, until it comes halfway up the sides of the ramekins (creating a water-bath). Bake until set, about 30 minutes for ramekins, or 1 hour for 13x9. (Do not allow custard to get brown)

Cool ramekins on counter before covering with plastic wrap and transferring to refrigerator to chill for 2-3 hours.

When ready to serve, sprinkle 1 tablespoon of sugar over each ramekin, or 7 tablespoons over 13x9 pan. Use a kitchen torch or broiler to brown the sugar. It should create a thin, crisp surface of browned sugar over the top. Serve immediately. Enjoy!

New York-Style Cheesecake

There are few things as rich and decadent as cheesecake. Cool and creamy, smooth and luscious...I love cheesecake.

You may be surprised how easy this cheesecake is to make. I've made it countless times, and it turns out delicious. I like it best with homemade strawberry sauce cascading down the sides...yum!

New York-Style Cheesecake
Adapted from Kraft Recipes
Makes one 13x9 or 9" cheesecake

2 cups graham cracker crumbs
6 tablespoons sugar (or honey sucanat)
6 tablespoons butter, melted
5 pkg. (8 oz. each) cream cheese, softened
1 cup sugar (or honey sucanat)
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs

Preheat oven to 325ºF for 13x9 pan, or 300ºF for springform. If making in 13x9 pan, line with foil, extending ends over sides of pan. Mix cracker crumbs, 6 Tbsp. sugar, and butter until mixed. Press mixture firmly in bottom of pan (and up the sides, if using springform). Bake crust 10 minutes.

In the bowl of an electric mixture beat cream cheese, 1 cup sugar, flour and vanilla on medium speed until well blended. Mix in sour cream. Add eggs one at a time, until blended. Pour mixture over crust.

Bake until center is almost set, about 40 minutes in 13x9, or 75-80 minutes in springform pan. Cool completely. Refrigerate a minimum of 4 hours, or overnight. Remove cheesecake from 13x9 pan by lifting foil "handles", or from springform pan by releasing the clasp. Cut into pieces and serve plain, or with strawberry sauce drizzled over top. Enjoy!

Graham Cracker Crumbs

Before you can have graham cracker crumbs, you must have graham crackers... and I do love this recipe for graham crackers ever so much.

Surprisingly easy to make, these crunchy little crackers are delicious plain, or as the bookends for a healthy-er S'more. However, more often than not, these crackers end up being crumbs. And what delicious crumbs they make.


Graham Cracker Crumbs
Adapted from 101 Cookbooks
Makes about 20 crackers, or 5 cups of crumbs

2 1/2 cups all purpose flour (or 12.5 oz Soft White wheat flour)
1 cup dark brown sugar, lightly packed (or honey (or molasses) sucanat)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) butter, cubed and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons pure vanilla extract

(These cookies can be made in a food processor using the steel blade, or in an electric mixer using the paddle attachment.) Combine flour, brown sugar, baking soda, and salt in the bowl of an electric mixer or food processor. Mix (or pulse) on low to incorporate. add butter and mix on low (or pulse on and off) until mixture resembles coarse meal.

Whisk together honey, milk, and vanilla in a small bowl. Add to flour mixture. Mix or pulse until dough barely comes together (It will be soft and sticky.)

Pour dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Wrap and chill for about 2 hours (or overnight), until firm.

Once chilled, take half of the dough and roll out on a floured surface into a 1/8-inch thick rectangle.The dough will probably still be a little sticky, so flour as necessary. Trim rectangle to make it 4 inches wide. cut strips every 4 1/2 inches. Gather scraps, re-chill, and repeat. Place crackers on parchment-lined trays. Chill in freezer until firm (about 10 minutes). Repeat with other half of dough.

Preheat oven to 350ºF. If making actual crackers instead of crumbs, make a vertical line down middle of each cracker (but don't cut through the cracker), and using a toothpick, poke two rows of dots roughly 1/2-inch from each side of the dividing lines.

Bake crackers for 25 minutes, or until browned, and lightly firm to the touch. (You can rotate the sheets midway through the baking to help them cook evenly).

To make crumbs: Allow crackers to cool completely, then pulverize in a food processor. The crumbs can be frozen for a month or so, using as needed to make pie crusts, to sprinkle on top of ice cream, or anywhere else you would use graham cracker crumbs.

Enjoy!

Cookies and Cream Cake

This is the cake my little brother requested for his birthday. Not only did it have to taste yummy, but it had to look like it was made out of Legos, giant Legos.

So this is my attempt at making a Lego cake for a ten year old. Thankfully, he's pretty easy to please : )

This cake tasted very yummy. I still have yet to find the perfect "white cake" recipe (and I have tried probably a dozen different versions). Whereas I don't think this recipe will mark the end of my quest, I do think it would definitely be worth making again.

High Ratio Yellow Butter Cake
Adapted from Not So Humble Pie
Makes two tall 8" or 9" cakes or one 13x9 cake

3 1/2 cups cake flour (can sub all-purpose) (or 17.5 oz Soft White wheat flour)
2 cups sugar (or honey sucanat)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, diced, at room temperature
1 cup whole milk, divided
4 large eggs
2 large egg whites
2 teaspoons vanilla extract
10-15 chocolate-creme sandwich cookies, crushed

(If using two 8" or 9" pans, you will need them to have 3-inch high sides, otherwise the cake will rise over the top. Feel free to use 3 or 4 of the shorter sided pans instead. Or you can opt for a 13x9 cake, or cupcakes).

Preheat oven to 350ºF. Greese cake pan(s) and line with parchment paper.

Lightly beat eggs, egg whites, vanilla, and half of milk in a bowl. Mix until incorporated. Set aside.
In stand mixer bowl, sift the flour, sugar, baking powder and sift together. (Note: If using the wheat flour, sifting may remove the bran. You can just dump the bran back in after sifting, or just sift everything but the flour, and stir it in afterward.)

Equip your mixer with whisk attachment. Add butter and remaining milk. Beat on medium speed until smooth (about 4 minutes), scraping bowl as needed.

The mixture may start out rough looking, then turn thick and paste-like. After beating, add one-third of the egg mixture and mix on medium for two minutes. Add another third and beat for two minutes on medium (the mixture will start to increase in volume). Add last third of the egg mixture, and beat for two minutes on medium speed. Stir in crushed cookies.

Pour batter into pan(s) and level it out smooth. Bake for about 40 minutes. Cake is done when it springs back slightly when touched in the center. If it feels under-baked after touching, add 5 minutes.

Once baked, remove from oven and cool completely in pan(s) on wire wrack. (The cake should pull away from the sides of pan as it cools, but if it doesn't, just run a knife around the edges to release). After cake is cooled, remove from pan(s) and peel parchment paper off.

Once ready to frost, level top of cake and spread with frosting.

Buttercream Frosting
Adapted from Wilton
Makes about 3 cups

1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (about 1 lb.)
pinch of salt

In the bowl of an electric mixer fitted with paddle attachment, cream butter until smooth. Stir in vanilla. Add confectioners' sugar gradually. After all the sugar is added, beat for 1 minute. Scrape bowl as needed. Once mixed, if frosting appears dry, add 1-2 tablespoons of milk.

For whipped frosting: After frosting is mixed, switch to whisk attachment and beat for 1 minute on medium.

Frosting can be stored for up to two weeks in the refrigerator. Just rewhip slightly before using.

Enjoy!

Easy Crepes

I always thought that crepes would be impossibly difficult to make. I had never even had crepes other than once at my neighbor's house. However, despite my apprehensions, I took the plunge. I made crepes.

Let me just tell you - If you have every been worried about the skill level needed to make delicious crepes, fear no longer. I was pleasantly surprised by the ease of making them. Granted, the first one or two may not be the prettiest thing, but once you get the hang of it, it will look like you've been making them for years. Plus, they are SO YUMMY!

Easy Crepes
Adapted from Epicurious
Makes about 10 large crepes

1 1/2 cups whole milk, room temperature
1 cup all purpose flour

3 large eggs
3 tablespoons butter, melted
1 tablespoon sugar (or honey sucanat)
1/4 teaspoon salt

Mix all ingredients in blender until smooth. Strain batter to remove any lumps. Cover and chill 15 minutes, (or up to 1 day).

Oil crepe pan (or I use an iron skillet), and heat over medium. Once pan is heated, pour about 1/4 cup of batter into pan. Swirl so that it coats the bottom. Cook until the crepe edges are light brown (about 1 minute). Loosen with spatula, and carefully turn crepe over. Cook about 30 seconds, or until the bottom begins to brown in spots. Transfer crepe to a plate, and cover with paper towel (or I use wax paper cut into about 5 inch squares). Oiling the pan as needed, repeat with the rest of the batter, covering each crepe. (Cooked crepes can be made the day before and kept in the refrigerator (covered).

Fill crepes with desired items, such as fruit, pudding, whipped cream, preserves, chocolate syrup, candies, or whatever else sounds delicious. Enjoy!

Chocolate and Vanilla Pudding

Creamy, delicious, and relatively quick to make, pudding can be a fabulous dessert. Why then, I ask you, don't I make it more often? I really have no idea why. I suppose the more typical desserts (cookies, brownies, cakes) usually win out. Hmmm...maybe I should remedy this.

I love pudding. I like it hot, I like it cold, and I can pretty much eat it anywhere in between. Yummy!

Not only is pudding awesome as a stand-alone, it can also be used to enhance other dessert. From trifles to cake filling, pudding is very versatile...and delicious. You should treat yourself to some : )

Vanilla Pudding
Adapted from this recipe
Makes about 4 servings

2 1/2 cups whole milk
2/3 cup sugar (or honey sucanat)
pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch
2 tablespoons butter, softened

In a medium saucepan over medium-low heat combine milk, sugar, and salt. (If using vanilla bean, cut in half lengthwise, scrape seeds from pod, and add seeds to mixture). Heat until mixture begins to steam.

Combine the cornstarch with remaining half cup of milk, and whisk until there are no lumps. Add cornstarch mixture to milk mixture. Stirring occasionally, cook until mixture begins to thicken, and barely reaches a boil (approximately 5 minutes). Immediately reduce heat to very low. Stir pudding for 5 minutes, or until thick. Stir in butter and vanilla extract (if using).

Once thick, pour pudding into 4-6 small ramekins, or a 1-quart dish. Cover with plastic wrap, allowing wrap to lay on the surface of the pudding, to prevent the formation of a skin. Refrigerate pudding until chilled, and serve within a day.

Chocolate Pudding
Adapted from an old family recipe
Makes about 4 servings

2 cups whole milk
1/2 cup sugar (or honey sucanat)
1/4 cup cocoa
3 tablespoons cornstarch
1/2 teaspoon vanilla extract

Whisk together all ingredients except vanilla. Cook in a double boiler over low heat until thick, stirring often. (I usually do not use the double boiler, but I do stir it constantly). Once thick, remove from heat and stir in vanilla extract. Divide pudding into ramekins, or pour into a 1-quart dish. Cover with plastic wrap and refrigerate until chilled, or serve warm - it is delicious both ways! (This recipe doubles well).

Enjoy!

Lime Meltaways

These cookies are a breeze to throw together, and they turn out wonderfully crisp and delicious. They are great for tea-time, or for a cookie exchange because they are so cute, and fun to eat.

I also love these cookies because you can freeze the logs, and have them ready to go when you need a last-minute goody. You can slice and bake as many or as few as you want. So handy, and so scrumptious!

Lime Meltaways
Adapted from Martha Stewart
Makes about 10 dozen

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar, divided
Grated zest of 2 limes
1/4 cup freshly squeezed lime juice
1 tablespoon pure vanilla extract
2 cups all-purpose flour (or Soft White wheat flour)
2 tablespoons cornstarch
1/4 teaspoon salt

Cream butter and 1/3 cup sugar until fluffy in the bowl of an electric mixer fitted with whisk attachment. Add lime zest, juice, and vanilla. Beat until fluffy.

Whisk together flour, cornstarch, and salt in a medium bowl. Add to creamed mixture. Beat on low until combined.

Roll dough into two logs between parchment paper, making each log 1 1/4 inch in diameter chill for at least 1 hour. (At this point the logs can be frozen for up to 2 months.

Preheat oven to 350ºF. Place remaining 2/3 cup sugar in zip-top bag and set aside. Remove parchment paper from logs, and slice logs into 1/8-inch thick rounds. Place on parchment lined baking sheets, leaving about 1 inch space between.

Bake cookies about 15 minutes, or until lightly golden. Transfer to wire rack and allow to cool slightly (about 8-10 minutes). While cookies are still warm toss in sugar-filled bag to coat lightly. Allow to cool completely. Store cookies in an airtight container for up to 2 weeks. Enjoy!

Chocolate Cake with Buttercream Frosting

I made this cake for my little sister's birthday. She only has a mild obsession with shoes...

The unique thing about this cake recipe is the way in which you mix it. Rather than creaming the butter and sugar, then adding the wet and dry ingredients alternately, you first mix the dry ingredients with the butter, then add the wet ingredients in timed stages. It is called a "high ratio" cake. Following the mixing times closely is important to the end result of the cake.

The frosting is just my standard "go-to" recipe for buttercream. You can substitute any type of extract you like, to change up the flavor. In this particular cake, I used coconut extract (at the request of the birthday girl), but feel free to use whatever you're in the mood for.

High Ratio Chocolate Butter Cake
Adapted from Not So Humble Pie
Makes two tall 8" or 9" cakes or one 13x9 cake

2 3/4 cups (318g) cake flour (can sub all-purpose) (or 13 oz Soft White wheat flour)
3/4 cups (62g) dutch processed cocoa (I used "natural" processed)
2 cups (400g) sugar (or honey sucanat)
1 tablespoon (17g) baking powder
1/2 teaspoon salt
1 cup (2 sticks) (226g) unsalted butter, diced, at room temperature
1 cup whole milk, divided
4 large eggs (200g)
2 large egg whites (56g)
2 teaspoons vanilla extract

(If using two 8" or 9" pans, you will need them to have 3-in high sides, otherwise the cake will rise over the top. Feel free to use 3 or 4 of the shorter sided pans instead. Or you can opt for a 13x9 cake, or cupcakes)

Preheat oven to 350ºF. Greese cake pan(s) and line with parchment paper.

Lightly beat eggs, egg whites, vanilla, and half of milk in a bowl. Mix until incorporated. Set aside

In stand mixer bowl, sift the flour, sugar, cocoa, baking powder and salt together. (Note: If using the wheat flour, sifting may remove the bran. You can just dump the bran back in after sifting, or just sift everything but the flour, and stir it in afterward.)

Equip your mixer with whisk attachment. Add butter and remaining milk. Beat on medium speed until smooth (about 4 minutes), scraping bowl as needed.

The mixture may start out rough looking, then turn thick and paste-like. After beating, add one-third of the egg mixture and mix on medium for two minutes. Add another third and beat for two minutes on medium (the mixture will start to increase in volume). Add last third of the egg mixture, and beat for two minutes on medium speed.

Pour batter into pan(s) and level it out smooth. Bake for about 40 minutes. Cake is done when it springs back slightly when touched in the center. If it feels under-baked after touching, add 5 minutes.

Once baked, remove from oven and cool completely in pan(s) on wire wrack. (The cake should pull away from he sides of the pan as it cools, but if it doesn't, just run a knife around the edges to release). After cake is cooled, remove from pan(s) and peel parchment paper off.

Once ready to frost, level top of cake and spread with frosting.

Buttercream Frosting
Adapted from Wilton
Makes about 3 cups

1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (about 1 lb.)
Pinch of salt

In the bowl of an electric mixer fitted with paddle attachment, cream butter until smooth. Stir in vanilla. Add confectioners' sugar gradually. After all the sugar is added, beat for 1 minute. Scrape bowl as needed. Once mixed, if frosting appears dry, add 1-2 tablespoons of milk.

For whipped frosting: After frosting is mixed, switch to whisk attachment and beat for 1 minute on medium.

Frosting can be stored for up to two weeks in the refrigerator. Just rewhip slightly before using.

Enjoy!

Maple Pot de Crème

As you may be able to guess, "Pot de Creme" just means "pot of cream" in French, and is basically just cooked custard, served in individual ramekins.

This recipe is super simple to throw together, and tastes amazing! You've gotta love the easy recipes that turn out incredibly yummy. These cute little single servings are not small on flavor, presentation, or calories...

Maple Pot de Crème

Adapted from 17 and Baking
Makes 4 servings

1 1/2 cups heavy cream
1/2 cup pure maple syrup
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla extract

Place four ungreased ramekins in a baking dish with high sides. Preheat your oven to 300º F.

In a small saucepan combine the cream, maple syrup, and salt. Heat mixture until it reaches a simmer. Whisk together the egg yolks and vanilla in a medium bowl. Add some of the hot cream mixture, about a tablespoon at a time, to the egg yolks, using a small ladle. Once you have added enough cream to warm the egg yolks, whisk mixture into the cream left in the saucepan. Once combined, strain through a fine sieve.

Evenly distribute the mixture between the four ramekins. Being careful not to get water in the ramekins, pour enough hot water into the baking dish to come about 3/4 of the way up the outsides of the ramekins. Bake for about 50-60 minutes, or until the edges are set, but the center still jiggles slightly when shook. Once cooked, remove ramekins from water bath, and allow to cool to room temperature. You can either eat them at room temperature, or cover and chill in the refrigerator until cold. They are delicious both ways. Enjoy!

Peanut Butter Sandwich Cookies

Peanut butter lovers, this one is for you! Two crisp cookies, sandwiched together with a creamy filling...yum!These can be enjoyed at room temperature, or you can throw them in the freezer after they have been baked and filled, and enjoy them that way. Both ways are good! (I also think these would be delicious dipped half-way in chocolate!)

Peanut Butter Sandwich Cookies

Adapted from Martha Stewart via Not So Humble Pie
Makes about three dozen sandwiches

Cookie:
2 cups all-purpose flour, plus more for dusting (or 10 oz Soft White wheat flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature but still firm
3/4 cup smooth peanut butter
1/2 cup granulated sugar (or honey sucanat)
1/2 cup light brown sugar (or honey sucanat)
1 large egg
1 teaspoon vanilla extract

Peanut Butter Cream:
6 tablespoons unsalted butter, room temperature but still firm
3/4 cup confectioners sugar
3/4 cup smooth peanut butter
1/2 teaspoon vanilla extract
3 tablespoons heavy cream (optional) (I omitted)

Whisk together flour, baking soda, and salt in a medium bowl and set aside.

Beat butter, peanut butter, and sugars in bowl of an electric mixer using paddle attachment, or using a hand mixer. Beat for 3-4 minutes, until light and fluffy. Turn mixer to low and add vanilla and egg. Scrape down the sides of the bowl. Continuing on low speed, add flour mixture. Mix until combined (1 minute).

Separate the dough into two portions, and wrap each in plastic wrap. Flatten into disks. Chill at least one hour or overnight.

After your dough is chilled, preheat oven to 325ºF. Roll out one of the dough disks on a well floured surface. Cut into desired shapes using cookie cutter. Place cookies on pans lined with parchment paper, or silicone baking mats. If dough becomes too soft while being re-rolled, wrap it back in plastic and place in freezer to reharden, and roll out the other disk of dough.

Once cookies have been trayed, you can place trays in freezer until cookies are hard to help them hold their shape better while baking. (This is optional).

Bake cookies until crisp, about 20 minutes.

Allow cookies to cool completely on a wire wrack before filling them.

For the filling:

Combine butter, peanut butter, and sugar in the bowl of a stand mixer with the paddle attachment, (or using a hand mixer). Beat on medium until filling is uniform and fluffy. If filling seems too dense, add some cream. ( I didn't feel it needed any).

To make sandwiches, either fill a zip-top bag with filling and squeeze onto cookies, or spread it on using a spatula. Just spread a generous amount of filling on bottom of one cookie, and top with another.

They are now ready to enjoy. You can serve at room temperature, or chilled. (You can just store the cookies in the freeze, and take them out as you need them).

Cookies will keep for 3 days in an air-tight container at room temperature, or 4 weeks in the freezer. Enjoy!

"Whatever Floats Your Boat" Brownies

Brownies have a special place in my heart. How can something so quick and easy to make be so delectably delicious? The rich, fudgey, and oh-so-chocolaty squares of yumminess are hard to resist. These are no exception.

Would you like one?

Or maybe two?

These brownies are great because there is a ton of room for variety and creativity. The recipe suggests adding things such as chocolate chips (semisweet, white, butterscotch, peanut butter), raisins, chopped maraschino cherries (they would be like chocolate covered cherries!), chopped nuts, M&Ms, Reese's pieces, miniature marshmallows, or whatever else you can dream up! ( I used semisweet chips and chopped pecans...delish!)

"Whatever Floats Your Boat" Brownies

Adapted from Food.com
Serves 16

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar (or honey sucanat)
2 eggs
2 teaspoons vanilla
1/2 cup flour (or 2 1/2 oz. Soft White wheat flour)
1/4 teaspoon salt
2 cups of "whatever floats your boat" (options include: chocolate chips (semisweet, white, butterscotch, peanut butter), raisins, chopped maraschino cherries, chopped nuts, M&M's, Reese's pieces, miniature marshmallows, etc.)

Instructions:

Preheat your oven to 350ºF.

Grease (or line with foil) an 8-in. pan.

Combine melted butter and cocoa in a medium bowl. Stir until the cocoa dissolves.

Add sugar and blend well. Add eggs one at a time, stirring after each addition, until well mixed.

Stir in the flour, salt, and vanilla until flour is incorporated, (do not overmix).

Fold in "whatever floats your boat"!

Pour into pan and spread evenly. Bake for about 25 min.

Do not overbake your brownies or they will be dry. A toothpick inserted should come out with moist crumbs clinging to it, not clean.

Allow to fully cool before cutting into squares.

(You can easily double this recipe by baking in a 9X13 pan and adding 5 min. to the bake time). Enjoy!