Category Archives: Dessert!

Paleo, Vegan, Gluten Free Brownie Bites

It sounds fake…or super dry and lacking of taste when you put it that way. But I have been seeing dessert recipes online that are based around dates for a while now and when I was at the grocery store a little while ago I decided to pick some up for when i became bored enough to try something new.

There are TONS of variations on this everywhere and I just decided to use which ever nuts I had on hand and since I didn’t have any coconut flakes, those didn’t make it in there either. But the REALLY taste like brownie bites! This is a perfect little recipe to have just a few morsels in the refrigerator for when you are craving something filled with chocolate.

Chocolate Brownie Bites

Ingredients:

1 Cup Sliced Almonds 1/2 Cup Chopped Walnuts
Pinch of Salt 1 Teaspoon Vanilla
1 Cup Pitted Dates 1/3 Cup Cocoa Powder, Unsweetened

Directions:

1. In a blender, blend the walnuts and almonds until they are fine. Then add in the pinch of salt, vanilla, dates and cocoa powder. After blending for 30 seconds, add in a tablespoon of water to get everything to stick together.

2. Scoop out about a tablespoon of the mix and roll them into a ball in your hands. Refrigerate until you are ready to eat them!

They are so easy to make and definitely taste better when they are cold. All they have in them is fruit and nuts! You can’t go wrong!

What is your favorite cheat snack that isn’t really bad for you??

The Not Too Sweet Pumpkin Bread

Happy Friday!

This chilly fall morning started with Brent and I jumping up and running to Cumberland Farms for our FREE COFFEE FRIDAY! Normally I run in to grab some water, gatorade, energy bars or every once in a while some ice cream. If I want coffee, it’s Dunkies or Starbucks for this girl. But who can deny a free coffee?? So, head to Cumberland Farms this morning for your free coffee 🙂

Anyways, this past weekend Brent and I headed to Nashville to hang out with some friends and just see the city. It just may be my favorite city I have ever been to. We had a SUPER early flight back to Boston and we were back home by 2. Which gave us just enough time to prepare for some people coming over for the Patriots game. While Brent headed to the game with them, I decided to make some pumpkin bread and sweet potato biscuits for breakfast the next morning. It was an easy way to have something for everyone to eat without making much of a fuss.

Fall Pumpkin Bread

Ingredients

1 Can Pumpkin Puree 2 Eggs
1/2 Cup Canola Oil 1 Teaspoon Vanilla Extract
1/2 Cup Light Brown Sugar 2 1/4 Cup Flour
1/2 Cup Water 3/4 Cup Sugar
2 Teaspoons Baking Powder 1.2 Teaspoon Salt
1 1/2 Teaspoon Pumpkin Pie Spice

Directions

1. Preheat the oven to 350 degrees. In a mixer, whisk the pumpkin puree, canola oil, light brown sugar, water, eggs, and vanilla.

2. In a separate bowl, stir the flour, sugar, baking powder, pumpkin pie spice, and salt.

3. Add the dry mix to the wet and stir until well blended. Pour the batter into a greased bread pan. Bake for 60-70 minutes or until a tooth pick comes out clean.

Pumpkin Bread Steps

The bread is definitely not sweet and has a strong natural pumpkin flavor, which I love. It allows the pumpkin puree to take over the bread, as opposed to sweetness and spices. It was delicious.

I also made, or attempted to make, sweet potato biscuits. I had gotten this cute mix in a mason jar from a wedding that Brent and I were in a little while ago. I think my definition of a large sweet potato was VERY different than their idea of large. Because my biscuits turned out to be more like a moist cake texture. I don’t think I have ever made anything quite like this before.

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It was definitely delicious and I can see how the biscuit version of this would be irresistible.

This weekend I’m working on some fall inspired coffees that you can make at home. I love making “fancy” coffees on the weekend and have some ideas on pumpkin spice coffees.

What do you make when you have several people over for breakfast??

The bread was definitely a win. It made breakfast super easy, especially when we all got up at 5AM for work!

Delicious Rum Raisin Cupcakes

This past week was my parent’s Anniversary and I wanted to make something different for them. My father’s favorite ice cream flavor is Rum Raisin, and flowers just seem to be a staple for anniversaries. So, naturally I combined the two to come up with a Rum Raisin Cupcake Bouquet! Naturally!

I did use Bobby Flay’s Recipe for this and it is a phenomenal recipe. This will be making an appearance at Thanksgiving for sure!

 

Rum Raisin Cupcakes

 

Ingredients

Buttercream Icing:

1 1/2 Cups Golden Rum 8 Ounces Butter, Softened
1 Tablespoon Sugar 4 Ounces Cream Cheese, Softened
1 Cup Golden Raisins 8-9 Cups Confectioners Sugar
2 Teaspoons Rum Extract

Cupcakes:

2 1/2 Cups Cake Flour 1/8 Teaspoon Ground Allspice
1 1/4 Teaspoons Baking Powder 1/8 Teaspoon Ground Nutmeg
1/4 Teaspoon Baking Soda 1 1/4 Sticks Butter, Melted
1/2 Teaspoon Salt 1 Cup Buttermilk, Room Temp
1 3/4 Cup Sugar 3 Tablespoon Canola Oil
1/4 Teaspoon Ground Cinnamon 1 Teaspoon Vanilla
1/2 Teaspoon Rum Extract 6 Egg Yolks, Room Temp
3 Egg Whites, Room Temp

Directions:

Buttercream

1. Bring rum and cane sugar to a boil in a medium saucepan. Once boiled, remove it from the heat and add in the raisins. Set aside for 4 hours or more. I started the cupcakes at this point. 

2. Strain the raisins and finely chop them. Set the raisins aside for the cupcakes. Bring the strained rum to a boil in a small saucepan and reduce it to a 1/4 cup. Remove it from the heat and let it cool completely before you add it to the buttercream. 

3. Combine the butter and cream cheese in a mixer at medium speed with a whisk attachment until it is light and fluffy. Add 3 cups of confectioners sugar and continues whipping. Then add in 3 more cups of the powdered sugar. Add the cooled, reduced rum mixture and rum extract. Continue adding the powdered sugar until you achieve the texture and flavor you desire. The thicker, the easier to pipe and mold. 

Cupcakes:

1. Preheat the oven to 350 degrees. Whisk the flour, baking powder, baking soda, salt, 1 1/2 cups cane sugar, cinnamon, allspice, and nutmeg together. You can use a sifter to make the mix even lighter. In a separate bowl, whisk the melted butter (cooled slightly), buttermilk, oil, vanilla, rum extract, and yolks in a medium sized bowl. 

2. In the mixer with a whisk attachment, beat the eggs until they they are light and fluffy. Add in 1/4 cup of cane sugar and beat again until stiff peaks form. Set the egg whites aside. 

3. In a separate mixer bowl (or clean out the egg white bowl), add the flour mixture. Gradually add in the butter mix, while stirring at medium-low speed. 

4. Using a spatula, fold in the egg white mix. You will notice a drastic change in texture. Then fold in the cooled raisins. Spoon them into cupcake tins with liners. Fill the cupcakes 3/4 full and bake for about 10 minutes or until a toothpick comes out clean. 

5. Frost with the butter cream!

Rum Raisin Cupcake Steps

 

They came out fantastic! There are definitely a few steps to make these, but it’s worth it!

 

What is the craziest flavor of cupcake you have made?

Fourth of July Ice Cream Cake

So I guess I’m a little late when it comes to posting this but I’ve been debating whether or not I wanted to put it up. Well, I decided despite the lack luster pictures that I have, the ice cream cake was just too good to not post.

Fourth of July Ice Cream Cake

 

Ingredients

3 Pints Raspberry Sorbet 1 Gallon Vanilla Ice Cream
1 White Cake Mix Ingredients to Mix Cake
Blue Food Coloring Cool Whip

Directions

1. Mix the white cake mix and add the blue food coloring until the desired color is reached. I used the Cake Boss White Cake Mix and used about 15 drops of blue coloring. Bake the cake in a spring form pan and let it cool. Once cooled, remove the cake from the spring form pan and set aside.

2. Soften the raspberry sorbet a little and spread a layer on the bottom of the spring form. Make sure it is an even layer or else you will get a waving flag like the slice above. Cover it with plastic wrap, placing it directly on the sorbet. Freeze it for 30 minutes.

3. Soften the ice cream and add another layer on top of the sorbet. Cover it again with plastic wrap and freeze it for another 30 minutes. Repeat alternating ice cream and sorbet for 4 layers.

4. Cut out a circle in the center of the white cake and place the outer ring on top of the first 4 layers of ice cream. Continue alternating layer of ice cream and sorbet on the inside of the ring.

5. Once the top layer is complete. Remove the sides of the spring form pan and frost the cake using Cool Whip. You can either serve it right away or put it back into the freezer until you are ready.

 

Ice Cream Cake

The combination of the sweet ice cream and the tart raspberry sorbet really made the cake. It was delicious and will definitely be making an appearance at another Fourth of July. Other than taking a little bit of time to put together because of all the freezing steps, it was relatively simple to make.

 

What are some festive Fourth of July treats that will make it back next year for you?

Very Blueberry Cupcakes with Blueberry Frosting

This weekend I wanted to take advantage of the opportunity to make some more cupcakes and after tossing around a few ideas for my dad, I settled on some blueberry cupcakes. There were a few other ideas that I will just have to save for another date. 🙂

 

I love cupcakes and muffins that are just bursting with fruit, so I have a tendency to over do it a little when it comes to that. But that’s just me.

Blueberry Cupcakes

 

Ingredients

Cupcakes

1 2/3 Cups Cake Flour, Non Self Rising 2/3 Cup Sugar
1/4 Teaspoon Baking Soda 2 Eggs
1 Teaspoon Baking Powder 1 Teaspoon Vanilla
1/2 Teaspoon Salt 3/4 Cup Sour Cream
1 Stick of Unsalted Butter 1 1/4 Cup Fresh Blueberries

 

Topping

6 Tablespoons Sugar 1/4 Cup Brown Sugar
1 Teaspoon Cinnamon

 

Icing

1 1/4 Sticks Butter 8 Oz Cream Cheese, Room Temp
1/2 Teaspoon Vanilla 2 2/3 Cups Confectioner’s Sugar
1/4 Cup Jam, Blueberry

 

Directions:

1. Mix together the topping. Set aside.

2. Preheat the oven to 375. Sift together the flour, baking soda, baking powder and salt. Then, in a mixer, beat together the butter and sugar until pale and fluffy. Add in the eggs 1 at a time, and then add in the vanilla. Reduce the speed to low and in 3 separate batches, add in the flour mixture while alternating with the sour cream. Lastly, fold in the blueberries.

3. Divide the batter among the cupcake cups. Sprinkle on the topping and bake for about 20 minutes, or until a toothpick comes out clean.

4. For the icing, beat together the butter and cream cheese until pale and fluffy. Reduce the speed to low and gradually add the vanilla and confectioner’s sugar. Raise the speed for 1 minute. Add the jam on top and immediately spoon it into the pastry bag. Do not stir it. When the cupcakes are completely cool, ice your cupcakes.

Blueberry Cupcakes 2

 

You could easily just skip the icing and make these as muffins. The cake portion really isn’t that sweet and the topping adds a nice little sweet layer.

Now for a giggle. While I was making these cupcakes, my sister and I were trying to make homemade snickers ice cream bars. Great in theory. But execution wise, epic fail.

IMG_3192

 

Check out the recipe here if you want to give them a try…or just look at what we were ATTEMPTING to create. I have to say….they tasted GREAT, but they were exacting easy to eat.

One day, we will try this guy again.