Tag Archives: dessert

It’s Shark Week Peeps!

11 Aug

I professed my love for Shark Week last year with some yummy shark/ocean themed treats and I totally planned on doing it again this year. But then I didn’t. Sorry. I fell off the wagon a bit with my healthy eating with birthdays and vacations so I’m back at it and therefore, haven’t been baking much. But, Joel’s co-workers have slipped hints that they would really enjoy some shark cupcakes again. I hope to make it happen but it’s a busy week with Noah’s first day of preschool and a trip to Fargo for a wedding so we shall see.
Shark Cupcakes 2
Whether or not they get whipped up, I still wanted to remind all you lovely followers of these fun treats in case you are having a Shark Week shindig. I hope that you impress your friends and family with these delicious, gruesome goodies.

Shark Cupcakes – Moist, white almond-y cupcakes bursting with strawberry preserves and topped with a simple ocean blue cream cheese frosting.
Shark Cupcakes 5
Beaches – a vanilla version of dirt and worms, Beaches combines vanilla pudding, vanilla wafers and cool whip for the perfect summer dessert. Top with gummy sharks to make it especially festive!
Beaches 3
Blood in the Water – basically just a creepy name for a Lava Flow. This frozen tropical drink combines strawberries, pineapple and coconut for the perfect refresher while watching some gory shark attacks.
Lava Flow 1

Rocky Road Ice Cream

30 Jul

Rocky Road Ice Cream 2
If you all have been following me for awhile, you know that Joel and I are not big chocolate lovers. It has it’s place in cookies and such but for me, not as the main star. I’ve never been a fan of chocolate cake (except for my sister-in-laws) or chocolate ice cream but somehow Noah got the chocoholic gene. So some kind of chocolate ice cream had to be present at his party and I decided to go with Rocky Road since he also has a love affair with marshmallows and almonds.
Rocky Road Ice Cream 3
This chocolate ice cream is incredibly rich and decadent (thank you dutch process cocoa) so just a scoop is satisfying. Which is good considering the ingredient list. The marshmallows stay soft and the almonds add a delicious, salty crunch.
Rocky Road Ice Cream 5
Although this wouldn’t be the first ice cream I would reach for, it’s pretty tasty even for a non-chocolate lover. And I have to say too, my brother doesn’t care for chocolate all that much either and he said it was his favorite of all my homemade ice ventures. That’s saying a lot when you consider this, this, this, this and this.
Rocky Road Ice Cream 1
Rocky Road Ice Cream
recipe from The Ultimate Ice Cream Book

1 cup sugar
3 large eggs
1 cup cocoa powder
1 1/2 cups whole milk
1 cup heavy cream
1 Tbsp. vanilla extract
1/2 cup mini marshmallows
1/2 cup roasted, salted almonds, roughly chopped

1. In a food processor, combine sugar, eggs and cocoa and blend until smooth.

2. Bring the milk to a boil in a medium saucepan. With the food processor running, slowly drizzle the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture into the pan and cook over low heat. Whisk constantly until the custard thickens slightly. Pour mixture through a fine mesh sieve into a large, clean bowl. Cool slightly then stir in the cream and vanilla. Cover and refrigerate until completely chilled.

3. Stir in the custard then freeze according to manufacturers directions. During the last 5 minutes of freezing, dump in the marshmallows and almonds. Transfer to a freezer safe container.

Cake Batter Ice Cream

24 Jul

Cake Batter Ice Cream 5
You know what’s the worst? Getting back into a routine after vacation. For reals. I don’t want to cook, clean, go to the grocery store or work out. I want to go to the beach, then the pool, then lunch then back to the beach then dinner (and dessert) then shop. Can that be real life? No? Are you sure? Well, I suppose it’s time.
Cake Batter Ice Cream 1
Usually by the end of a vacation I am totally ready to go home but this time I wasn’t and could have totally stayed a few more days. Our vacations are typically go go go as we want to see and do everything possible at our destination. This means we don’t have a lot of time to relax. This time around we decided to keep it low key since it’s hard to run around with the kids and I’m so glad we did. We had lots of fun playing and making memories. If you all are interested, I will share photos and some stories of our vacation sometime soon.
Cake Batter Ice Cream 3
Like I told you here, I made several different ice creams for Noah’s 4th birthday party and this was one of them. It is creamy, rich and tastes like vanilla pudding. Although the roasted strawberry ice cream was the clear favorite among most of the party guests, this was my personal favorite. And it tastes so much better than the store-bought or ice cream shop versions.
Cake Batter Ice Cream 2
The varieties are endless with this recipe and I think I will be trying it with red velvet cake mix with mini chocolate chips next time. Doesn’t that sound divine?

Cake Batter Ice Cream
recipe from Annie Eats

2 cups heavy cream, divided
½ cup yellow cake mix
½ cup sugar
Pinch of salt
3 egg yolks
2 tsp. vanilla extract
1½ cups whole milk
1/8 cup sprinkles, optional

1. In a medium saucepan, combine 1 cup heavy cream, cake mix, sugar and salt. Whisk until combined and heat until warmed through. Meanwhile, whisk egg yolks until pale and thickened. In a large bowl, combine the last cup of cream, vanilla and milk. Place a fine mesh sieve over the bowl and set aside.

2. Once the cream on the stovetop has heated through, slowly drizzle into the egg yolks, whisking constantly. Pour the mixture back into the pan and cook until thickened. Pour the mixture through the fine sieve into the milk and cream. Combine thoroughly then refrigerate until completely cooled. Freeze according to manufacturers directions. Dump in the sprinkles during the last minute of churning.

Roasted Strawberry Ice Cream

9 Jul

Roasted Strawberry Ice Cream 2
Noah is going to be four next week. FOUR! He’s having a putt putt golf birthday party this weekend and requested strawberry cupcakes with strawberry frosting. Usually I go all out with the food for his party but I decided to keep it simple this year and order pizza since we are leaving for vacation early Tuesday morning. Well, I couldn’t just leave well enough alone so I decided to make a few different ice creams to go with his homemade cupcakes.
Roasted Strawberry Ice Cream 1
Since he seemed to be on a strawberry kick I figured strawberry ice cream was a requirement. With a little searching I found this recipe for roasted strawberry ice cream. I’ve never heard of roasting strawberries and was very intrigued and just had to give it a try. The strawberries are roasted with sugar, vanilla and wine then half of them are pureed and mixed into the custard mixture.
Roasted Strawberry Ice Cream 3
It’s sweet, creamy and bursting with strawberry goodness. I love that the ice cream has the strawberry puree and chunks throughout for a double punch.

Roasted Strawberry Ice Cream
recipe adapted from Novice Housewife

For the roasted strawberries:
1 lb. fresh strawberries, quartered
½ cup sugar
1 tsp vanilla extract
1½ tbsp white wine
For the ice cream:
½ cup half and half
¼ to ½ cup granulated sugar (depends on how sweet you want your ice cream and how sweet your strawberries are; I used 1/4 + 1/8 cup)
3 egg yolks
3 Tbsp. light corn syrup
1 cup heavy cream
1. Preheat oven to 350 degrees F. In a glass pan combine strawberries, sugar, vanilla and wine. Roast for 30-40 minutes. Puree half the mixture and allow to cool.
2. Meanwhile, warm half and half to almost a simmer. In a medium bowl, whisk egg yolks, sugar and corn syrup until pale yellow and thickened. Slowly pour warmed half and half into egg yolk mixture, whisk the entire time. Pour mixture back into the pan and cook over medium-low heat until thickened. Don’t let it boil or the eggs will scramble.
3. Pour custard through a fine mesh sieve, cover and place in refrigerator to cool. Mix blended strawberries, strawberry chunks and heavy cream into the custard mixture. Freeze according to your ice cream directions.

Peanut Butter Oatmeal Energy Balls {No Bake}

17 Mar

Peanut Butter Oatmeal Energy Bites
These are my new favorite snack and dessert and breakfast. I’ve pretty much been finding any reason to eat them. So much so that we have gone through 2 batches in less than a week. And Saturday night I was having a major sweet craving and just couldn’t get them out of my mind…so I made another batch.
Peanut Butter Oatmeal Energy Bites
They absolutely satisfy your sweet tooth and contain only healthy, all natural ingredients. Major bonus. I’m pretty sure these will become a staple in our refrigerator.
Peanut Butter Oatmeal Energy Bites
Peanut Butter Oatmeal Energy Balls {No Bake}
recipe from Food Doodles
yields approximately 2 dozen small bites

1/2 cup peanut butter (or your favorite nut butter)
1/3 cup honey
1 cup old fashioned rolled oats
1 cup shredded unsweetened coconut
2 tsp. vanilla
pinch of salt, if peanut butter is unsalted
1/4 cup cocoa nibs (or chocolate chips)

1. In a small bowl, mix together the peanut butter, honey and vanilla. You may need to microwave the peanut butter a bit so that it’s easier to combine. Stir in the oats, coconut, salt and cocoa nibs. I mixed with my hands.

2. Refrigerate mixture for 30 minutes. Roll into balls and store in an airtight container in the refrigerator or freezer.
Peanut Butter Oatmeal Energy Bites

Pistachio Puppy Chow {Christmas Tray 2013}

9 Dec

Pistachio Puppy Chow
For some reason this year, almost every treat on my Christmas baking list involves chocolate. Which is weird considering we aren’t big chocolate fans in our house. I was getting desperate to decide on something that at least didn’t involve dark or semi-sweet and then I came across this. Yep, still chocolate but at least it’s white which is Joel’s favorite variety.

Different varieties of puppy chow have been all over the internet and I have saved many of them but I just never got around to making anything but the original until now. I love anything pistachio flavored so this really caught my eye and I thought it would be just perfect to have around for snacking during the Christmas season. Plus, I like to have things beside cookies and bars.
Pistachio Puppy Chow
Another bonus is that this is super easy to throw together. It’s quick enough to make you think you can throw it together while the toddler is supposed to be napping (but then starts screaming for you) and the baby that you put down beside the Christmas tree to talk to the lights starts getting agitated that you don’t feel too bad for letting them be for a couple minutes. They’ll survive, right?

We’re really pretty lucky that any Christmas baking is getting done this year. I’m hoping to get a ton of it done on Saturday so that Joel can take a few big trays to work and we can send some to friends around town. We’ll see how that goes. But in the meantime, we’ll be snacking on this for our sweet fix.
Pistachio Puppy Chow
Pistachio Puppy Chow
recipe from High Heels and Grills

6 cups rice Chex cereal
1/4 cup butter, melted
1/2 cup sweetened condensed milk
1 cup white chocolate chips
1 (3.4 oz.) box pistachio pudding mix
1/2 tsp. vanilla
1 3/4 cups powdered sugar

1. Melt butter, sweetened condensed milk and white chocolate chips together in a small saucepan. Meanwhile, dump cereal in a large bowl. Once chocolate mixture has melted and is combined, stir in the pudding mix and vanilla.

2. Pour chocolate mixture over cereal and gently stir until it is completely coated. Dump powdered sugar over top and either stir until coated or place lid on bowl and gently shake until coated. Enjoy!

Thanksgiving Roundup

25 Nov

Looking for some last minute additions or recipes for the big day? Here are some yummy breakfast, dessert and side dish recipes that would be perfect for Thanksgiving. I hope that you all have a wonderful Thanksgiving spent with family and friends. And who is going out Black Friday shopping? Some new outlets just opened last week about a half hour from our house so that’s what we are doing…wish us luck. Everyone I know that has gone so far has said it was nuts.

Perfect for starting off the day right, Pumpkin Granola. It’s light and healthy and won’t fill you up too much.
Pumpkin Granola

Pumpkin Pie Cashews would be the perfect thing to snack on throughout the day.
Pumpkin Pie Cashews

Share what you are thankful for with these Gratitude Rolls.

These slow cooker mashed potatoes free up that precious stovetop space and still create a creamy, decadent side to that juicy turkey.

Maple Glazed Carrots are a super simple yet delicious addition.
Maple Glazed Carrots

Creamy Cheesy Potatoes are so easy and amazingly delicious!
Creamy Cheesy Potatoes

Brined and Roasted Turkey results with the most juicy and succulent bird ever.

Mini Pecan Pies always grace our Thanksgiving table. They are the perfect little bite that leaves a little room for a second dessert!

Apple Streusel Cake with Cream Cheese Glaze is rustic but delicious.
Apple Streusel Cake

Looking for a rich, dense way to end Thanksgiving? Boom, French Silk Pie.
French Silk Pie

Pioneer Woman’s French Silk Pie

21 Nov

Pioneer Woman
Pioneer Woman
Guess what I did on Monday!?! I met Ree Drummond, The Pioneer Woman! She came to my hometown for her book tour so my friend Molly and I jumped on the chance to meet her and have our cookbooks signed!
Pioneer Woman
We waited for almost 5 1/2 hours but we finally got to meet her and she was so sweet. I’m not one to wait in line but it was definitely a fun experience and was worth it to meet her.
Pioneer Woman
While we waited, we got to meet that handsome husband of hers and her cute boys. We even got Marlboro Man to sign his picture in the newest cookbook.
Pioneer Woman
So, in honor of meeting Ree I wanted to share one of her recipes that I made recently. Joel absolutely loves French silk pie and in the past, we have always bought one from a local restaurant that he loves for the holidays. Well, I decided that would change this year. I wanted to do a test run before Thanksgiving and I knew exactly where to go for a no-fail recipe that would be delicious. And I totally made the right decision with this recipe. I don’t even like chocolate all that much and I loved this pie. I’m pretty sure I ate more of this than Joel.
French Silk Pie
It was rich, thick, dense and oh so tasty. I love the saltiness that the salted butter lent to the pie. It balanced out the richness of the chocolate and I mean, who doesn’t love the sweet and salty combo?
French Silk Pie
This is definitely gracing our Thanksgiving table and I hope it will be on yours too!
French Silk Pie
French Silk Pie
recipe from The Pioneer Woman

4 ounces, weight unsweetened baking chocolate
1 cup salted butter, Softened
1 1/2 cup sugar
1 tsp. vanilla extract
4 whole eggs
1 prebaked pie shell
Whipped cream

1. In a microwave safe bowl melt unsweetened baking chocolate (about 45 seconds on high). Set aside to cool.

2. In a stand mixer, beat  butter and sugar until fluffy (about 1 to 2 minutes).  When melted chocolate is cooled, drizzle it over the butter/sugar mixture.  Add vanilla extract.  Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).

3. Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition.  Once the pie filling is well mixed, pour it into the baked pie shell.  Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer). Top with homemade whipped cream and chocolate shavings.

White Chocolate Oatmeal Craisin Cookies {Christmas Tray 2013}

11 Nov

White Chocolate Oatmeal Craisin Cookies
Now that it’s November, I think it’s acceptable to start talking Christmas and I’m very excited to be sharing my first treat of the season. My dad loves these kind of cookies so when I came across a recipe in one of my favorite baking cookbooks, I knew it would be a great cookie to whip up and share with you all for your Christmas baking (and take to my parents so that I wouldn’t eat them all).
White Chocolate Oatmeal Craisin Cookies
The original recipe called for cranberries and raisins but I decided to change it up a bit and use craisins instead. The thing that really jumped out at me with this recipe is the use of orange zest. I knew it would be amazing with the tart craisins and it totally is. I love the texture of the oatmeal and the sweet, creaminess of the white chocolate too. They are basically perfect for Christmas. You have to make them, mmkay?
White Chocolate Oatmeal Craisin Cookies
White Chocolate Oatmeal Craisin Cookies
recipe adapted from Best Loved Cookies and Bars

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 cups quick-cooking oats
1 1/2 cups craisins
1 Tbsp. orange zest
1 pkg. (12 oz.) white chocolate chips

1. Preheat oven to 350 degrees F. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, salt and baking soda in a mixing bowl then add to creamed mixture. Stir in oats, craisins, orange zest and white chocolate chips.

2. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
White Chocolate Oatmeal Craisin Cookies

The Great Pumpkin Cookies

14 Oct

The Great Pumpkin Cookies
These are one of my favorite cookies of all time. The combination of pumpkin, cinnamon, oats, chocolate chips and pecans screams fall. And they are so soft and chewy, yum. As soon as September hits, the cravings for these start and doesn’t really go away until well past January. Well, if we’re being honest, I could eat these anytime of the year they are so good. But I’m a total pumpkin lover and don’t always stick to pumpkin only in the fall. I think that’s a silly rule.
The Great Pumpkin Cookies
This recipe is from my mom’s best friend, Kathe. She’s kind of the cookie queen in my world (my favorite sugar cookie recipe is from her too). We love to stay up all night baking Christmas cookies together during the holiday season.
The Great Pumpkin Cookies
These yummy cookies are named after “It’s the Great Pumpkin, Charlie Brown” because it’s very loved among our families as are these cookies. If you aren’t into oatmeal, be sure to check out some of my other favorite pumpkin cookies here and here.
The Great Pumpkin Cookies
The Great Pumpkin Cookies

1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla
1 cup pumpkin
2 cups all-purpose flour
1 cup quick oats
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 cup mini chocolate chips
1 cup toasted pecans, chopped

1. Preheat oven to 350 degrees F. Cream butter and sugars together until light and fluffy, about 5 minutes. Meanwhile, in a medium bowl combine flour, quick oats, baking soda, cinnamon and salt. Set aside.

2. Add eggs and vanilla to creamed mixture, mix well. 3. Alternate adding dry ingredients and pumpkin until thoroughly combined. Stir in chocolate chips and pecans. Drop onto greased cookie sheet and bake for 10-15 minutes.
The Great Pumpkin Cookies

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