Tag: Dessert

Last Minute Lemon Berry Trifle

May 10, 2019 3:00 AM May 10, 2019

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One of my favorite parts of summer is getting together with friends and family on the weekends. Whether it is a Memorial Day BBQ or a church picnic, bringing a dessert…

One of my favorite parts of summer is getting together with friends and family on the weekends. Whether it is a Memorial Day BBQ or a church picnic, bringing a dessert can be daunting. This gorgeous dessert takes less than 20 minutes to put together and makes such a great impression.

Ingredients

Premade Angel Food Cake
16 oz container of Whipped Cream
2 lb box of Strawberries
24 oz box of Blueberries
6 drops of Lemon Vitality Essential Oil

Prep

Begin by cutting up the angel food cake into 1-2″ cubes. Next cut the whole box of strawberries into bite-size pieces. Finally, prepare the whipped cream, add the drops of lemon essential oil directly to the container and mix thoroughly.

Layer

At the bottom of your trifle dish add a single layer of cake cubes. (Don’t have a trifle dish? I’m using my cake stand upside-down!)

Next, add the strawberries and blueberries to the dish. 👉🏻 Secret Tip: Lightly dust the berries with sugar. This creates a delightful berry syrup that adds moisture to the cake!

Spread half of the whipped cream over the berries covering them completely.

✨Asethic – be sure to carefully place cake, berries and whip at the outer edge of the bowl so that the layers show evenly through the side.

Repeat

Fill the rest of the bowl with another layer of cake, berries, (sugar) and whipped cream. Keep a couple of berries off to the side to use as the garnish on the top (optional).

(If you have time) Allow the lemon berry trifle to rest in the refrigerator for 4-8 hours before serving. This will allow the berry syrup to moisten the cake and the flavors to meld. 🚨Warning, waiting for more than 8 hours will cause the cake to be closer to soggy than moist. — If you do not have time this dessert will still be scrumptious!🙌🏼

Serve with a large spoon.

This quick and easy trifle makes such a great impression for any summer pot-luck or holiday get-together.

Where will you take it next?

xo,

5 from 2 votes

Lemon Berry Trifle

This crisp and refreshing dessert is perfect for summer pot-lucks and holiday get-togethers. Less than 20 minutes to prepare, it can't be beaten!

Course Dessert

Keyword Pot Luck

Prep Time 20 minutes

Resting Time 4 hours

Ingredients

1 whole Angel Food Cake (store bought)
16 oz Whip Cream
2 lbs Strawberries
24 oz Blueberries
6 drops Lemon Essential Oil Young Living

Instructions

Begin by cutting the angel food cake into cubes.
Next cut up the strawberries in bite-size pieces.
Then add the 6 drops of Young Living Essential Oil directly to the whip cream container. Mix whip cream well until the flavor is consistent throughout.
Using a trifle dish (or an upside-down cake stand) fill the bottom of the bowl with cake cubes.
Next layer in the strawberries and blueberries, being sure they reach the outer edge of the bowl. (Berries at the edge will show better and make for a more aesthetically pleasing dish. :))
After the berries are in place, lightly sprinkle them with sugar. This will help the berries to create juice.
Next layer about half of the whip cream, again being sure to take the whip all the way to the edge.
Repeat with cake, berries, sugar and end with the rest of the whip cream.
Optional: Save a few berries to use as a garnish on the top.

Recipe Notes

For best results allow dessert to rest in the fridge for about four hours. Do not make more than 8 hours prior to serving.

Resting time gives the berries time to make juice which in turns moistens the cake.

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KETO Cream Cheese Waffles

admin

April 11, 2019 3:00 AM April 11, 2019

126166 views

4,958 Comments

Let’s be serious, brunch is alllllways a good idea! And to be honest, making the switch to a keto/low carb diet has put a damper on this fun weekend ritual!…

Let’s be serious, brunch is alllllways a good idea! And to be honest, making the switch to a keto/low carb diet has put a damper on this fun weekend ritual! But never fear, these cream cheese waffles keep the carbs low (so you have extra macros for the mimosas 🥂😜).

Such a great recipe for the whole family or for meal prepping! These cream cheese waffles make breakfast on the go a breeze!

Ingredients

Eggs
Sweetener (of your choice – this is a great KETO friendly option)
Cream Cheese
Almond Flour (I use this one)
Vanilla

Beat together eggs and sweetener in a large bowl.

Next, mix in the softened cream cheese. Mix together until cream cheese is incorporated thoroughly.

To the mixture add the almond flour and vanilla flavoring.

Once mixed allow the batter to rest for 5 minutes before using. During this time make sure your waffle iron is preheated and ready.

After the 5 minutes, add butter to the waffle iron to help with sticking. Then scoop batter into the iron and close for cooking. Once cooking is complete remove from the iron and serve. If meal prepping, allow the cream cheese waffles to cool completely before packaging in an airtight container. When reheating, toast for best results.

Happy Brunching!

xo,

Interested in more KETO Recipes? Click here!

4.75 from 4 votes

Keto Cream Cheese Waffles

KETO, Low Carb Waffles that are extremely satisfying and delicious!

Course Breakfast, Dessert

Keyword KETO, Low Carb

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Author Carolyn of Handrafted

Ingredients

4 Large Eggs I use 3Tb. if desired.
3 tbsp sweetener if desired
1/2 brick Cream Cheese room temperature
1 cup Almond Flour blanched
1 tsp Vanilla if desired

Instructions

Begin by beating the eggs and sweetener together.
Next mix the softened cream cheese and almond flour.
Add vanilla if desired and mix together until mixture is consistent.
Let batter sit for about 5 min. (Preheat your waffle maker)
Pour on waffle maker and close until done.
Remove from the waffle iron and allow to cool before storing.

Recipe Notes

Mini Waffles: 2 g net carbs, 9 g fat, 5 g protein

Belgian Waffles: 8 g net carbs 36 g fat, 25 g protein

If reheating - toast waffles for best results.

Disclosure: Please note that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

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Dark Chocolate Toffee Pecan Bites – KETO Friendly

admin

February 14, 2019 3:00 AM February 14, 2019

80485 views

12,500 Comments

With Valentine’s Day upon us, the sugary sweet temptations are in full swing everywhere you go. Being on a KETO diet during such a time can be the ultimate test!…

With Valentine’s Day upon us, the sugary sweet temptations are in full swing everywhere you go. Being on a KETO diet during such a time can be the ultimate test! These tasty dark chocolate bites are keto friendly and ultra tasty! The perfect treat to add a little “normal” into your Love Day festivities.

Ingredients

Unsweetened Dark Chocolate
Pecans (or nut of your choice)
Butter
Monkfruit Sweetener (I got mine at Whole Foods)

Melt

Begin by melting your chocolate in a double boiler (or a makeshift double broiler, seen above ☺). Melt slowly and mix often. Chocolate will take some time to melt.

While the chocolate is melting prep a muffin pan with 10 cupcake liners. Lightly grease each liner before filling. In addition, be sure there is room in your freezer for the muffin tray to lie flat.

Once chocolate is melted completely, carefully add chocolate to the bottom of each liner. Use about 2/3 of the chocolate on the first layer. After chocolate is added place the muffin pan in the freezer and let set.

Toffee

While the first layer is setting in the freezer begin the toffee layer. Add the butter and monkfruit sweetener to a saucepan. Allow the butter to melt and the sweetener to dissolve completely once the butter is melted completely add the nuts and begin to stir constantly as the mixture turns to toffee. Be careful not to rush this process – the toffee will burn.

Remove the muffin pan from the freezer and pour the hot toffee into each cup. Once done return the muffin tray to the freezer.

While the toffee is setting in the freezer pull the double broiler back on the burner and heat the chocolate once again.

When melted pull the muffin tray out of the freezer and top each cup with a final layer of chocolate. Lastly, sprinkle with a course Sea Salt while the chocolate is still melted. Return to the freezer for a final set. Store in an airtight container.

Prefer savory over sweet? Check out this blog post for my favorite KETO Friendly Snack!

Happy Love Day!

xo,

5 from 1 vote

KETO Dark Chocolate Toffee Pecan Bites

Ultra-rich, sweet treat. Perfect for the low carb sweet tooth.

Course Dessert

Keyword KETO, Low Carb

Total Time 30 minutes

Servings 10

Author Carolyn of Handrafted

Ingredients

8 ounces Unsweetened Dark Chocolate
7 tbsp Monkfruit Sweetener
6 tbsp Butter
1 cup Raw Pecans (or nut of choice) chopped
15 drops Liquid Stevia
Sea Salt to taste

Instructions

Melt chocolate in a double boiler until smooth.
Prepare a muffin pan with 10 liners (lightly greased).
Add melted chocolate to each liner. Spread evenly in each liner. (Use about 2/3 of the total chocolate)
Place muffin pan in the freezer and allow chocolate to set.
Combine butter and monk fruit sweetener in a saucepan over medium heat. Stir constantly until sweetener is completely dissolved.
As the mixture begins to thicken add the liquid stevia and chopped nuts.
Remove the muffin pan from the freezer and spoon toffee mixture into each cup - spreading evenly between each liner.
Return muffin pan to the freezer.
Reheat remaining chocolate.
Once melted remove muffin pan from the freezer and cover toffee with remaining chocolate.
Place back in the freezer for the final set.

Recipe Notes

Store in an airtight container.

Calories: 191g

Total Fat: 17g

Net Carbs: 18g

Protein: 2g

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Vegan Cherry Cordial Cookies

admin

December 16, 2018 3:00 AM December 16, 2018

13353 views

3,860 Comments

Cherry chocolate is definitely one of my favorite flavor combinations of all time. Whether it be in ice cream, baked dessert or out of a box of chocolates – I always…

Cherry chocolate is definitely one of my favorite flavor combinations of all time. Whether it be in ice cream, baked dessert or out of a box of chocolates – I always seem to reach for it. This recipe offers those same great flavors you’ve come to love with a vegan option.

After creaming the vegan butter add the sugar, almond and vanilla extracts to the batter. Turning your mixer on low slowly drizzle in the cherry juice. Once the juice is mixed in add the flour and mix on low to create a soft dough. Once mixed completely pack tightly in the bottom of a bowl and place in the fridge for a minimum of 4 hours (overnight is best) in an airtight container.

After dough has chilled roll into one in balls. *Dough must be firm and cold*. Using a Silpat or parchment, place cookies two inches apart. Indent the top of the cookie with your finger or a spoon. Stuff each indentation with vegan chocolate chips (fill to the brim).

Bake as instructed. Once removed from the oven use a butter knife or spoon to smooth out the melted chocolate.

Allow to set and enjoy! These cookies are light, fluffy and super moist!

Enjoy!
xo,

Vegan Cherry Cordial Cookies

Vegan cherry almond thumbprint cookies topped with melted vegan chocolate.

This cookie dough must be chilled, so plan accordingly.

Course Dessert

Keyword vegan

Prep Time 5 hours

Cook Time 10 minutes

Total Time 5 hours 10 minutes

Ingredients

3/4 cup Vegan Butter Substitute softened to room temperature
2/3 cup Granulated Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1 Tablespoon Maraschino Cherry Juice
2 cups All-Purpose Flour
16 Maraschino Cherries drained and chopped
1 cup Vegan Chocolate Chips

Instructions

Before you begin, ensure there is enough room in the freezer/refrigerator. This dough must be chilled before baking.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.
Switch mixer to medium speed and add the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed.
With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high.
Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough.
Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.

After Chilled

Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading).
Shape the cookie dough into 1" balls. Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
Press your thumb gently into the middle to indent the cookie. Drop vegan chocolate chips in the indention.
Bake for 10 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.
Allow the cookies to cool on the baking sheet for 5 minutes then gently spread the melted chocolate to cover the center. Allow chocolate to set before stacking.

Recipe Notes

Make ahead tip: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months; baked cookies may be frozen up to 2-3 months.

Non-Vegan: Use real butter and Hershey Kisses. Once you take the cookies out of the oven place the Kiss on each cookie. Quickly transfer cookies to the fridge as to slow the melting process.

Disclosure: Please note that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

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Salted Caramel Cookie Bars

admin

December 11, 2018 3:00 AM December 11, 2018

12602 views

3,737 Comments

Anybody else firmly on the Salted Caramel trend train? 🚂 I absolutely love a good salty/savory combo. These buttery cookie bars, filled with chewy salted caramel are sure to be…

Anybody else firmly on the Salted Caramel trend train? 🚂 I absolutely love a good salty/savory combo.

These buttery cookie bars, filled with chewy salted caramel are sure to be a hit at any pot-luck or gathering!

To begin mix together butter, sugar, powdered sugar and vanilla until combined thoroughly. Then slowly add the flour, mix until dough forms.

Break off 1/3 of the dough. Place the larger portion of the dough in the refrigerator in an air-tight container. Press the smaller amount into the bottom of the pan being sure to fill the pan completely without any holes.

Bake at 325*F for 20 minutes or until golden brown. Remove from the oven and allow to cool completely on a cooling rack (about 15 minutes).

While the first layer is cooking and cooling prepare your caramel layer. First, start by unwrapping all the caramel candies. Place candies in a microwave safe bowl and add cream. Microwave in one-minute intervals, stirring in between until caramels are melted completely and smooth. Once smooth stir in the vanilla.

Spread the melted caramel evenly over the bottom layer of cookie. Then sprinkle with coarse sea salt, be sure to use the full tablespoon. (On my first attempt I did not and the salt flavor was not noticeable.)

Remove the remaining dough from the refrigerator. Crumble into pieces and place over caramel layer until dough is gone.

Bake in a 325*F oven for an additional 25-30 minutes or until the top is golden brown and firm.

Allow bars to cool completely before cutting. Store in airtight container for up to 5 days.

Enjoy!

xo,

4.88 from 48 votes

Salted Caramel Cookie Bars

The buttery crust and chewy caramel of these bars are sure to please every crowd!

Course Dessert

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Servings 24 bars

Ingredients

Cookie Layer

2 cups Salted Butter room temperature
1 cup Granulated Sugar
1½ cups Powdered Sugar
2 tablespoons Vanilla Extract
4 cups All-Purpose Flour

Caramel Layer

14 ounces Soft Caramel Candies about 50 individual caramels, unwrapped
1/3 cup Milk or Cream
1/2 teaspoon Vanilla Extract
1 tablespoons Coarse Sea Salt optional

Instructions

Cookie:

Preheat oven to 325°F. Prep a 9×13 baking dish by lining with parchment paper or coating with nonstick spray. Set aside.
In a bowl, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes.
Add the vanilla and mix until combined.
Turn the mixer to low and add in the flour, mixing until a soft dough forms.
Press one-third of the dough evenly into the bottom of the prepared pan.
Wrap the remaining dough in plastic wrap and chill in the refrigerator.
Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

Caramel:

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling.
Place the unwrapped caramels in a microwave-safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
Once the caramel is melted add in your ½ teaspoon of vanilla and stir until combined.
Pour the caramel filling over the cooled crust. (If you are going to salt the caramel sprinkle it on caramel layer now.)
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the salted caramel.
Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
Let cool completely before cutting into squares.

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After Dinner Mint Chocolate Crinkle Cookies

admin

December 7, 2018 3:00 AM December 7, 2018

33418 views

5,454 Comments

Not much is more satisfying than a delicious after dinner mint. The soothing peppermint aids in digestion and leaves a wonderful flavor on the tongue. These Mint Chocolate Crinkle Cookies…

Not much is more satisfying than a delicious after dinner mint. The soothing peppermint aids in digestion and leaves a wonderful flavor on the tongue. These Mint Chocolate Crinkle Cookies take that idea to the next level. 🙌🏼

These soft and chewy cookies are the perfect way to finish any meal.

Not to mention they are gorgeous! 😍

To begin mix together cocoa powder, sugar and oil in a medium bowl.

Next, add FOUR drops of Peppermint Essential Oil to the batter. Mix in the eggs and vanilla until smooth and shiny.

Using pure peppermint essential oil provides immense flavor, four drops although it seems like a small amount, provides the perfect minty flavor!

In a separate bowl combine flour, baking powder and salt. Mix the dry ingredients into the cocoa mixture until smooth. Pack dough tightly in a bowl and chill in an air-tight container in the freezer or refrigerator. Chill the dough for a minimum of four hours, the more chilled the better – I chilled mine overnight.

Once chilled and firm, roll into one inch balls. Generously coat each ball in powdered sugar.

BONUS: Crush peppermint candies/candy canes into dust and mix with the powdered sugar for added color and a little crunch!

Place on Silpat/parchment lined cookie sheets, two inches apart and bake for 10 minutes in a 350*F oven. Do not overbake.

Remove from oven and leave on hot cookie sheet for an additional 5 minutes. Then move to a cooling rack until room temperature. Store in airtight container.

NOTE: Peppermint will flavor other baked goods so your should store them in their own container.

Happy Baking!

xo,

5 from 1 vote

After Dinner Mint Chocolate Crinkle Cookies

This super soft and moist chocolate cookie is flavored with peppermint essential oil, making it a wonderful after dinner mint treat!

This cookie dough must be chilled, so plan accordingly.

Course Dessert

Keyword Cookie

Prep Time 5 hours

Cook Time 10 minutes

Total Time 5 hours 10 minutes

Author Carolyn of Handrafted

Ingredients

1 cup Unsweetened Cocoa Powder
2 cups Granulated Sugar
1/2 cup Vegetable Oil
4 Eggs
2 tsp Vanilla Extract
2 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
4 drops Peppermint Essential Oil
~1/2 cup Powdered Sugar for coating
3-4 pieces Peppermint Candies/Candy Canes crushed to dust, for coating

Instructions

Before you begin, ensure there is enough room in the freezer/refrigerator. The dough must be chilled before baking.
In a medium bowl, mix together cocoa powder, sugar and oil.
Add 4 drops of Peppermint Essential Oil. (Essential Oil is powerful, trust me 4 drops is perfect!)
Beat in eggs and vanilla. Mix until smooth and shiny.
In another bowl, combine together flour, baking powder and salt.
Stir into the cocoa mixture with a wooden spoon just until smooth.
Cover the dough with plastic wrap and refrigerate for at least 4 hours (I chilled them overnight).

After Chilled

Preheat oven to 350F. Prepare cookie sheets with silicon mats or parchment paper.
Roll dough into 1 inch balls.
Generously coat each ball in powdered sugar and place onto cookie sheets 2 inches apart.
Bake for 10 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.
Let cool for at least 5 minutes before removing from cookie sheets.
Let rest on cooling rack until room temperature and then store in an airtight container.

Recipe Notes

Peppermint will flavor other baked goods, store these cookies in their own container.

BONUS: Crush peppermint candies/canes into dust and mix with the powdered sugar for added color and a little crunch!

5,454 Comments