Tag: Dessert

Spooky Chocolate Covered Strawberries

October 25, 2018 3:00 AM October 25, 2018

19620 views

This spooky twist on a classic favorite is perfect for any Halloween party, open house or pot-luck! Chocolate covered strawberries are always a crowd pleaser and with some imagination a…

This spooky twist on a classic favorite is perfect for any Halloween party, open house or pot-luck! Chocolate covered strawberries are always a crowd pleaser and with some imagination a few sprinkles you can have some really fun designs. Plus you can get the kids to help! Can’t beat a family fun Halloween treat!

Gather Materials

Before you begin it is important to have all your decorations together and ready for use. Once the chocolate (or candy coating) is melted they come together pretty quickly. For this project, I got my materials from Michaels.

I used

1 pound of Fresh Strawberries (cleaned and dried completely)
8 oz White Candy Coating (can sub white chocolate if desired)
Sprinkles
Milk Chocolate Chips (for drizzle)

Time to Dip

Using a double boiler or the microwave heat your candy coating (or chocolate) as instructed on the packaging. Remove from heat and begin dipping your strawberries. Press the strawberries into the chocolate carefully rolling from side to side to cover as much of the berry as possible. Once covered lift up and swirl to finish. This is the fun part, once dipped begin decorating. Place dipped strawberries on a lined cookie sheet for easy transport to the fridge.

Refrigerate for 15-30 minutes or until chocolate is set then remove from the fridge and place in an airtight container and keep at room temperature. Strawberries left in the fridge with get mushy faster.

Tips & Tricks

Use room temperate berries for the best results.
After washing your berries make sure to pat them dry completely. Any water on the berries will break the candy coating (or chocolate).
Use the leaves as a handle for dipping. If you prefer no leaves remove them and skewer the strawberry for dipping.
For chocolate drizzle melt chocolate in a ziplock baggie. Cut a small hole at the corner of the bag and use to pipe chocolate on to the strawberry.
If you choose chocolate over candy coating add butter for a smoother consistency. Melt together 2 teaspoons of butter for 8 ounces of chocolate.

Are you hosting a Halloween party this year?

Hope you have some spooky fun!

xo,

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C R E A T I V I T Y

Grandma B’s Banana Bread

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September 20, 2018 3:00 AM September 20, 2018

24465 views

8,509 Comments

Growing up one of my favorite memories was using my Great Grandmother’s cane as a microphone while I sang my heart out for anyone that would listen….

Growing up one of my favorite memories was using my Great Grandmother’s cane as a microphone while I sang my heart out for anyone that would listen. Ha ha ha fast forward a few years and now I only sing in large groups without microphones. 😂 Grandma B was always such a kind and nurturing soul, it truly was a blessing to know her. This banana bread recipe is one of her’s that my mom has made for me my whole life. Now it is my turn!

Time to transform those icky brown bananas into banana bread magic! ✨

Recipe Notes: The bread pictured is the Pumpkin Spice version. In addition, I added a liberal serving of chia, hemp and flax seeds with a tablespoon of espresso.

Makes for the perfect breakfast bread!

5 from 3 votes

Grandma B's Banana Bread

This easy and delicious banana bread recipe is sure to please. Passed down from my Great Grandmother it has stood the test of time.

Try adding a few ingredients to make the Pumpkin Spice version!

Course bread, Breakfast, Dessert

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

1/2 cup shortening
1 cup sugar
2 eggs
3 bananas mashed
2 cup flour
1 tsp baking soda
1 tsp salt
Optional: Nuts, Seeds or Espresso Powder

Pumpkin Spice Version

1/2 can canned pumpkin puree
1 tsp cinnamon
2 tsp pumpkin pie spice

Instructions

Preheat oven to 350 degrees.
Blend all ingredients (except nuts, optional) together in a large bowl.
Pour batter into greased loaf pan.
Bake for 50-60 minutes (add 20-25 minutes for Pumpkin Spice).
Remove from the oven only after a knife or skewer is removed from the middle clean. Allow to cool in the pan for 10 minutes, then invert on a cooling rack. Let cool on the rack completely before sealing in an airtight container.

8,509 Comments

C R E A T I V I T Y

Salted Espresso Dark Chocolate Brownies

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September 13, 2018 3:00 AM September 13, 2018

17556 views

3,811 Comments

I stumbled upon this Salted Espresso Fudge Brownie recipe by the amazing www.butterandbrioche.com. Thalia’s blog and Instagram are filled with the most amazing pictures of the most delectable foods. (Seriously #igfeedgoals)! We have a house guest coming in tomorrow for the night, which is always the best excuse to try out a new dessert recipe. 🙌🏼

As I reviewed Thalia’s recipe I realized that it was a little over my skill level and would require more free time than I had 🙆🏻. With the photos of these brownies dancing in my head, I decided to use her recipe as inspiration for a quicker, less pastry chef level dessert 🙈. Although I am certain the original recipe would blow my socks off the option below is incredibly tasty.

First, collect your ingredients. To save time I used a boxed Dark Chocolate brownie mix.

Make the brownies as instructed on the box with the addition of espresso powder and dark chocolate chips.

Bake as instructed on the box and then let cool in the pan.

Now by using a mix for the brownies, we were able to save time and effort. For the frosting, however, we are making it from scratch and believe me – it is worth it. To begin, melt the finely chopped dark chocolate in a double boiler. Stirring constantly. Meanwhile, combine the room temperature butter and powdered sugar, mix together until light yellow. Then slowly add the melted chocolate. Mix together as you add the remaining whipping cream, espresso powder, vanilla extract and cocoa powder. Continue to mix until the frosting is light brown and fluffy. Once brownies are cool apply a generous layer of the frosting to the top. Store in the fridge until ready to serve. Directly before serving sprinkle some sea salt flakes on the top.

Enjoy!

xo,

5 from 2 votes

Salted Espresso Dark Chocolate Brownies

Gooey dark chocolate brownies with a homemade salted espresso chocolate frosting make for a super indulgent treat!

Course Dessert

Ingredients

For the Brownies:

1 box dark chocolate brownie mix
1 tsp espresso powder
pinch salt
1/2 cup dark chocolate chips preferably not chunks or pieces

For the Frosting:

1/2 cup dark chocolate chips finely chopped
3/4 cup unsalted butter at room temperature
4 cups powdered sugar
1/2 cup heavy cream
1/8 cup cocoa powder
2 tsp espresso powder
1 tsp vanilla bean extract

Instructions

For the Brownies:

Grease the pan and prepare for baking.
Pre-heat the oven per the instructions on the box.
Whisk together the brownie mix, espresso powder, oil, water, eggs and salt.
Fold in the chocolate chips until evenly incorporated throughout the batter. Pour the mixture into the prepared baking pan.
Bake per the box instructions, or until the brownie is firm around the edges and just set in the middle. A knife inserted into the middle should come out of the middle with a few moist crumbs attached, not clean. Remove from the oven and allow the brownie to cool completely in the pan.

For the Frosting: (From the kitchen of www.butterandbrioche.com)

First, melt down the chocolate in a double boiler. Heat, over medium-low and stirring often, until melted and smooth. Remove from the heat and set aside to cool slightly.
Meanwhile, in the bowl of a stand mixer fitted with the beater attachment, beat together the butter and powdered sugar on medium speed until pale and fluffy, about 4 minutes. Set the mixer speed to medium-low and slowly stream in the melted chocolate. Return the speed back to medium and beat until well combined, a further 2 minutes. Beat in the cream, cocoa, espresso, and vanilla until incorporated. Increase the mixer speed to medium-high and beat for a further minute, or until the frosting is lightened in color, smooth, and aerated.
When you’re ready to frost the cooled brownies, use an offset palette knife or the back of a metal spoon to thickly spread the frosting over the top of the brownie. At this point, I like to chill the brownie for about half an hour to slightly set the top so it’s easier to cut, but, you could serve the brownies straight away. Make sure to sprinkle over a little pinch of flaked salt or fleur de sel, right before serving.

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C R E A T I V I T Y

Sweet Treat – Protein Balls

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July 12, 2018 3:00 AM July 12, 2018

12568 views

3,529 Comments

This weekend we are hosting my sister-in-law and her husband. I am so excited for the opportunity to spend time together! I don’t know about you but it seems like…

This weekend we are hosting my sister-in-law and her husband. I am so excited for the opportunity to spend time together! I don’t know about you but it seems like anytime we are vacationing or hosting the sudden neeeeed for dessert increases exponentially. 🤷🏻With our upcoming trip to Hawaii (less than 14 days 😳😬) it was important to me to find a sweet treat we could indulge in, that wouldn’t bust my whole diet. #winning

Below you will find a very generic recipe to make you very own Protein Balls! They are so easy and versatile! Whether you are serving dessert to family or shopping the #nsale these bites are sure to satisfy your sweet tooth and give you the energy needed to make it through!

The best part about these Protein Balls is that you can fill them with almost anything! This week I decided to make two different flavors, the first a tropical fruit mixture, the second classic chocolate almond.

In the Tropic Mix, I chopped up dried pineapple, cranberries and unsweetened coconut. For the classic, I used chopped almonds and mini chocolate chips! Both flavor profiles came out wonderful, such a wonderful sweet treat!

Taking this treat one step further, as to camouflage the dessert’s nutritional value 😉, I chose to add candy coating to the Protein Balls. This step is completely unnecessary, but effective!

Hope you enjoy this indulgence!

xo,

Carolyn

Candy Dipped Protein Balls

Sweet Treats without all the guilt.

Course Dessert, Snack

Prep Time 25 minutes

Total Time 25 minutes

Ingredients

1 cup Almond Butter (Or alternate nut butter)
1/2 cup Protein Powder
1-2 cups Dry Mix Ins
3-4 tbsps Honey (Or alternate binder)
1 package Candy Coating

Instructions

Mix all the ingredients together in a large bow
Mix until everything is moist and sticking together well. (Keep in mind the more dry mix-ins you use the more binder you will need.)
Begin rolling 1in balls and place on wax paper.
Once rolled place in the fridge to set for about 30 minutes.
Melt the candy coating per the package instructions. Drop protein balls into the candy then replace to the wax paper.
Let set for an additional 30 minutes
Store in airtight container or resealable freezer bag.

3,529 Comments

A D V E N T U R E

The Dough Dough – What Dreams Are Made Of

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May 10, 2018 3:00 AM May 10, 2018

11796 views

3,045 Comments

I can’t be the only person here who may or may not 🙃 prefer cookies before they are cooked. 🤷🏻 Most of my life I have honestly believed that you ruin cookies by…

I can’t be the only person here who may or may not 🙃 prefer cookies before they are cooked. 🤷🏻

Most of my life I have honestly believed that you ruin cookies by cooking them. 😂 Now of course, you’re are not supposed to eat raw cookie dough for health reasons 🙄. This has always been a risk I was willing to take.

But now – now I don’t have to roll the dice, thanks to The Dough Dough the first edible cookie dough shop to hit the DFW scene.

Forest Lane & Preston Road

The Dough Dough just opened their first storefront on the North-West corner of Forest Lane and Preston Road here in Dallas. Easy to get to from anywhere in the city! The shop was bright and clean. The staff was warm and welcoming. They were eager to answer all of my questions and even offered suggestions. With the fun accent wall of sprinkles and chocolate chips The Dough Dough is absolutely Instagram friendly!

The Dough

Edible Cookie dough, that’s right, you heard me. The Dough Dough uses pasteurized egg whites and heat treated flour to combat any bacteria – so it is safe to eat! 🙌

They feature 12 standard flavors and 1 rotating seasonal flavor so there are options for every sweet tooth. On my recent visit I opted for the classic Sugar Cookie Cutter. This cup of sugary dreams was instant nostalgia for me. Aside from all the feel good memories it dredged up it was also the perfect flavor, texture and portion. Absolutely dreamy!

In addition to the list of flavors The Dough Dough also offers baked cookies, cookie cakes and something called a “Brownie Bomb” 👀. A Brownie Bomb is chocolate chip cookie dough sandwiched between two brownies and covered in chocolate, like oh my gawwwwd 🤤.

Mix It Up

Once you make your decision on a cookie dough flavor there are endless ways to make it your own. Top your cookie dough with fun sprinkles, chocolate chips or popular candies. You can even have your dough served in a waffle cone!

Take Home

The Dough Dough offers several options of premade goodies for your on-the-go sweet tooth! In the cooler they featured 8 oz containers of preportioned cookie dough. In the display case they offered house made rice krispie treats as well as cookie dough filled Oreo cookies! Please just take my money 😍

They even feature their signature selection of blended sprinkles!

Like seriously?! Still dreaming of the experience!

I’ve already decided this will be my birthday treat this year (months in advance)! 😂💯

Has anyone else tried it? Do you have an edible cookie dough shop in your area?

Thanks for reading, have a great weekend!

xo,

Carolyn

PS I almost forgot – The Dough Dough is available for delivery through GrubHub!!!

Annnnnnd they are currently testing their online ordering forms!

This is going to be baaaaaad. 😜

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Tropical Escape – Pineapple Upside Down Cake

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April 19, 2018 3:00 AM April 19, 2018

22736 views

5,875 Comments

In a family filled with pie-lovers I find myself one of the few that prefers cake. I love the texture of cake, the diversity of flavors and of course, I…

In a family filled with pie-lovers I find myself one of the few that prefers cake. I love the texture of cake, the diversity of flavors and of course, I LOVE the frosting. 😋 Although Aaron lies firmly on the pie-loving side, I can always entice him with my Tropical Pineapple Upside-Down Cake! This twist to the original cake takes the flavor and texture to a whole new level. 🙌🏼

Gather Your Ingredients

This shopping trip Betty Crocker was my cake mix winner, and let’s be serious, she never disappoints. Overall I do not have a preference on cake mix brands – I usually just go with the best price at the time. Pineapple slices and maraschino cherries were next in the cart, followed by the secret ingredient! What makes this Pineapple Upside-Down cake Tropical is shredded unsweetened coconut. 🤗 It truly makes all the difference! Before we get started drain the pineapple juice into a measuring cup. Add water to the pineapple juice to measure 1 cup. Set to the side for use later.

After melting the butter in the bottom of your pan(s). Add the brown sugar and spread around evenly. Next, carefully arrange your pineapple slices and cherries. Feel free to puzzle piece as many as you like in the single layer!!!

Cake Time

Once your top is arranged set it off to the side. Begin prepping your cake mix as instructed on the box; substituting your 1 cup pineapple water for the 1 cup water it calls for. In addition, add 1 cup of coconut to the mix. Mix well and add to prepped cake pans (pour over pineapples). Bake for 42-48 minutes, or until a knife-to-the-center comes out clean. Skor the edges to release the pan. Place a serving plate upside down onto pan; turn plate and pan over. Let pan sit over the cake for 5 minutes so the brown sugar topping can soak into the cake. Remove pan and let cool.

Let me know what you think!

Are you a pie-lover or a cake-lover? I’d love to hear in the comments! 👇🏼👇🏼👇🏼

xo,

Carolyn

PSA – All the recipes on the blog are printer friendly! 🖨

5 from 5 votes

Tropical - Pineapple Upside-Down Cake

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

1/4 cup Butter or Margarine
1 cup Packed Brown Sugar
1 can (20 oz) Pineapple Slices in juice, drained, juice reserved
1 jar (6 oz) Maraschino Cherries without stems, drained
1 cup Shredded Coconut unsweetened
1 box Yellow Cake Mix
Softened Butter and Eggs (called for on cake mix)

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). In a 13x9-inch pan (or two: 9-inch round pans), melt butter in oven. Sprinkle brown sugar evenly over butter.
Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until a toothpick inserted in center comes out clean. Immediately run a knife around side of pan to loosen cake.
Place a serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
Cool 30 minutes. Serve warm or cool. Store covered in the refrigerator.

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