(Disclaimer: I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own.)
What’s not to love about a s’more right? Chocolate. Graham Crcakers. TOASTED marshmallows. All coming together to form one ooey gooey cohesive delicious fantastic mess. Wet wipes would come in handy here. There’s not just for babies you know. They’re completely and totally delightful.
You know grilling isn’t just for meats and veggies (and fruits, can’t leave out fruits, have you tried grilled peaches? Oh sweet drippy goodness do it!). Why let them have all the fun? You can make desserts on the grill too! Sure can. In fact you can make an entire meal on the grill. Besides having all that gorgeous grill flavor you’re not messing up the kitchen. That’s happy happy happy in my book. Anyone else hate doing dishes?
I am a sucker for sweets. Always have been. I wish I was one of those “no thank you” dessert people, but I’m not. Sigh. I’m more of a you order this one and I’ll order that one so we can share. What, y’all don’t do that? Okay, seriously moderation is my motto but that is REALLY hard when you have a plate of these strawberry jelly filled doughnuts in front of you. I should know. I had to do a lot of taste testing research for you loverly readers. I’m such a giver. Don’t forget it.
I don’t know about you but I feel better about eating a cupcake than I do a slice of cake (not that I’d turn that down mind you, ’cause I would not). Something about it’s size makes me feel quite alright about indulging in one. Okay who am I kidding, you all know about my epic sweet tooth, TWO. You got me. Sigh. Good thing there are a lot of stairs in my house is all I can say.
Have you noticed a re-occurring theme of EGGS across the blogosphere this month? Of course you did eggs happen to be one of the stars of the Easter season (hello Easter Eggs) and you guessed it, deviled eggs. Did you happen to catch our CLASSIC DEVILED EGGS post earlier this month? We waxed poetic about the incredible edible egg and it’s versatility. Yes those little babies aren’t just for breakfast. They’re also great in one of my favorite courses (you do remember that wicked sweet tooth of mine) which should come as no surprise that it is dessert.
If you’re on a diet, click away, OR just plan on getting on the treadmill for a little longer. Fried dough (aka doughnuts, donuts, fried dough, just gimme). There’s something completely irresistible about it. Doughnuts are my weakness. Especially warm right out of the fryer. Swoon. I feel better about eating these small little doughnut holes, somehow it seems like I’m consuming less calories (even if I do eat 2 dozen by myself). I also have a unicorn that lives in my backyard and leaves me presents. Are you jealous LOL?
Whiskey and Caramel went into a bar and they came out sauced! Seriously sauced. Okay okay so then went into a pot instead but the results are the same. This is one boozy sauce that besides eating it by the spoonful (are you not supposed to do that?) it’s amazing drizzled on all sorts of sweet treats. Oh you want examples? Ice cream, Cake, Brownies, DOUGHNUTS or just a spoonful into your coffee because you’re really not going to be able to resist.
Good things come to those who bake. It’s true! See that above, it’s definitely a good thing. Sweet slurry of raspberries, swirled with dark chocolate plus a little (chili powder) kick in the pants for good measure. Sweet, spicy goodness on a plate that’s perfect for your Valentine’s Day dessert (or any day dessert for that matter). Did I mention it comes together in less than 20 minutes? You didn’t think I made that puffed pastry from scratch did you ; )
Any excuse to make a decadent dessert and I’m in. Valentine’s Day no exception. As much as I love to have someone cook for me, I have to admit I don’t like to venture out for a romantic meal on Valentine’s Day. Why? Because in my experience, restaurants are over-crowded, over-priced and the service is typically slow on the love-iest dove-iest night of the year. Plus I can make a very special meal at home for our whole family for a fraction of the price. THEN we plan on a date night the following week when it’s safe to exit the house again. Win. Win.
I have a confession to make. This is the first time I’ve ever decorated cookies with royal icing. My friend Marian from Sweetopia did a rockstar session on cookie decorating at our food conference last November and can I tell you that she makes things look so easy that I thought even I could give this a try. I wanted to make a sweet treat for Valentine’s Day that I could share with my loves. I of course went to Pinterest for cookie inspiration and felt immediately overwhelmed with all of the beautiful designs (currently way out of my league) instead I saw a box of conversation hearts sitting on my table and I thought let’s make a cookie version instead (much tastier than those yucky hearts to be quite honest).
I LOVE Panettone. It’s probably more like a ridiculous obsession but whatever. I love it so much I usually stock up at Christmas time when they’re out and about in stores. I hoard them because other than enjoying a slice, or two or three for breakfast with my cappuccino I can make things with them like this incredibly decadent and delish Panettone bread pudding or Cheat’s Sponge Cake with Summer Berries and Cream(it also makes wicked french toast but that’s another post).
I visited Chicago for the first time last month. I have to say I wish I’d had more time to hang around and get to know the windy city (which btw she was) a little better. Outside of working almost non-stop while we were there I did manage to squeeze in time for a lip smacking good meal at The Purple Pig. Ehem, here is where I take a moment to tell you that I (we – actually I dined with the loverly Meredith and Leslie) paid for our meal before I wax poetic about it.
Have you noticed there’s a whole lot of brownies coming out of my kitchen lately? Yes? Me too. Sorry can’t help it. I. Love. Them. We’ve shared CHRISTMAS CREAM CHEESE BROWNIES, PEPPERMINT CRUNCH BROWNIES, and now I give to you Peppermint Brownie Bars. Fa-la-la-la-la. Yes, third times a charm. These babies have four, count them FOUR layers of deliciousness. Brownie + Creamy Filling + Chocolate + Peppermint = happy happy happy. It’s true. Since December is calorie free (wink wink) you’ll be fine indulging in one of these decadent squares of dee-lite. One is pretty much all you need. They’re rich and did I mention the four layers?
Next time you’re at a holiday party go ahead and count how many dishes include cream cheese. That creamy dreamy deliciousness pops up everywhere this time of year. And with good reason. It’s SO stinking good. You could just hand me a cracker with a smidge of cream cheese and a drizzle of honey and I’m a happy camper. But let’s be honest I’m not going to turn down anything with cream cheese in there (especially dessert).
Here’s a cookie that Santa would like to take a bite of. At least I’d like to think so. Now I should clarify there is no mistletoe in these cookies. Because that would be nasty. My Mom made chocolate mint cookies during the holidays growing up (a special nod to my obsession love of thin mint Girl Scout cookies, she spoiled me I was her favorite – don’t worry my sister doesn’t read my blog tee hee) and called them Mistletoe Mint Cookies aka chocolate mint cookies. She would typically make them with Andes mints. You know those tiny little rectangular mints wrapped in the green foil packaging. Yes those. The ones that better be in my stocking or else.
One of my favorite things to do is to take an ingredient and do something unexpected with it. Like cookie dough for instance, cookies are fantastic and are getting a lot of attention right now, rightly so ’tis the cookie exchange season not to mention cookies for Santa and all, but how about taking cookie dough and turning into to say a dessert pizza just to shake things up? Now we’re talking. It’s basically one giant cookie topped with your tummies momentary desire.
I love mints. I’m one of the people who always have mints in their purse. I’m not particular which kind, I just love that minty fresh taste and feeling after eating them. Makes me want to whistle. Is that odd? Naturally when it comes to time to get my holiday baking on I love to mix and mash mints into anything and everything! From adding mint extracts to crushed mints to mint chocolate chips. Well you get the picture. At least we’ll have fresh breath while we’re packing on the pounds. Oh wait, December is calorie free right? *wink wink*
Who doesn’t love a bite sized dessert? These little festive bites are made from cookie dough that you bake into mini “cups”. They’re so simple the kids could even make them. Once baked and cooled (otherwise the ice cream will just melt everywhere and you’ll have a holiday shot – there’s another idea altogether) you fill them full of sundae scrumptiousness. Set out a few toppings a few ice cream flavors and let the kids (young and young at heart) go crazy!
Has the baking frenzy begun in your house? It has in mine. I’m giving Ada (no I don’t have a maid, Ada is my KitchenAid stove – don’t you name your appliances? Tell me I’m not the only one.) no rest this month. I’m sure I’ll call Uncle before she does though. I’m impatient. It’s true. Simple is my baking mantra. These little nutty Nutella rolls couldn’t be easier unless you picked them up the bakery. I’ll be serving these as an easy dessert and as a quick and easy breakfast with a side of fruit. Double duty recipes make me happy.
Today you’re in for a treat. My super talented stalker bff Susan is stopping by with a tasty treat. She’s whipped up a batch of White Chocolate Citrus Spice Eggnog Cookies just for YOU! Why? We’re hosting a virtual cookie swap for our friends at McCormick (we have the hardest jobs don’t we). Once you’ve drooled all over Susan’s recipe. Be sure to pop over to her blog to check out my PEPPERMINT CRUNCH COOKIES! Now onto Susan’s sweet stuff…