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Posts from the ‘Dessert’ category

Cookie Dough Frosted Cupcakes


The fudgy cupcakes that went along with this frosting recipe are very chewy and brownie-like. They were good but I think this thick decadent frosting would actually go better with a more cakey normal cupcake. The frosting is essentially an eggless chocolate chip cookie dough with some milk mixed in to make it more fluffy and spreadable.

If you like the taste of cookie dough, these are quite tasty!



Cookie Dough Frosting


  • 1/2 cup unsalted butter, softened to room temp
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/4 cup milk
  • 1 cup mini chocolate chips


  • Cream together the butter and sugar. Add in the vanilla and mix well. Mix in the flour and salt. Stir in the milk and beat till fluffy. Add more milk if needed to get to a good spreading consistency (I didn’t need to add any). Stir in the mini chocolate chips until mixed through.
  • Spread or pipe on top of the cupcakes

Recipe from Sally’s Baking Addiction

Brown Sugar Cranberry Tart


Yes I made even more cranberry things (this is the last for tonight though :). This tart was delicious 🙂 The tart cranberries are great with the brown sugar custard. Great dessert and very pretty! I think this would also look pretty decorated with sliced almonds on top.

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Tart shell

  • 1 stick unsalted butter, softened
  • 1/3 cup sugar
  • 1 large egg yolk
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour

Filling and topping

  • 1 1/2 cups granulated sugar
  • 1/4 cup water
  • 2 cups cranberries (10 ounces)
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons all-purpose flour
  • 1/4 cup plus 2 tablespoons half-and-half
  • 1/8 teaspoon pure almond extract
  • Confectioners’ sugar, for dusting


  • Beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla and salt, and beat at low speed until smooth. Gradually add the flour, beating until the dough just forms a ball. Pat the dough into a disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.
  • Roll out the dough between 2 sheets of parchment paper into a 12-inch round. Carefully peel off the top layer of parchment paper and invert the dough onto a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Patch any cracks with the dough trimmings. Lightly prick the bottom with a fork. Refrigerate the tart shell until firm, about 30 minutes, or freeze for 10 minutes.
  • Preheat the oven to 350°. Line the tart shell with foil and fill with pie weights or dried beans. Bake the tart shell for about 30 minutes, until the rim is lightly golden. Remove the foil and weights and bake the tart shell for about 5 minutes longer, until it is lightly golden all over. Set the tart pan on a baking sheet. Increase the oven temperature to 375°.
  • In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well; reserve the cranberry syrup.
  • In a medium bowl, beat the eggs with the brown sugar and flour. Whisk in the half-and-half and the almond extract. Spread the cranberries in the tart shell. Drizzle 1 tablespoon of the reserved cranberry syrup over the cranberries, then pour in the almond custard.
  • Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean, ~20 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Dust the tart with confectioners’ sugar. Cut the tart into wedges.

From FoodandWIne

Cranberry Apple Pie


I went on a cranberry kick this week because I bought a huge bag of cranberries and I love when they’re in season! This is a perfect fall flavors pie. I love the tartness the cranberries add to the delicious taste of apple pie.

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  • 2 cups sugar
  • 1/4 cup constarch
  • 1/4 cup orange juice
  • 1 tsp ground cinnamon
  • 1 tsp apple pie spice
  • 1/4 tsp lemon juice
  • 4 cups chopped apples
  • 2 cups fresh or frozen cranberries
  • pastry for double-crust pie 9″
  • 2 tbs butter


  • In a large bowl, combine the first six ingredients. Add apples and cranberries; toss gently. Line a 9-in. pie plate with bottom pastry. Add filling; dot with butter.
  • Roll the remaining pastry to fit top of pie. Cut vents in pastry or do lattice top. Place over filling; seal and flute the edges.
  • Bake at 425° for 10 minutes. Reduce heat to 350°; bake 50 minutes longer or until crust is golden brown and filling is bubbly.

Recipe from TasteofHome

Pumpkin Cream Filled Fudgy Brownies


These brownies are extremely rich. They are very fudgy and delicious. They are best out of the fridge.



  • 1/2 cup butter (1 stick)
  • 6 oz dark or bittersweet chocolate, chopped
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 tbs vanilla extract
  • 1 tbs brewed coffee, optional but recommended
  • 1 teaspoon instant espresso granules, optional but recommended
  • pinch salt, optional and to taste
  • 3/4 cup all-purpose flour

Pumpkin Cream Cheese Filling

  • 1 large egg
  • 4 oz cream cheese, well-softened
  • 1/2 cup pumpkin puree
  • 1/4 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 3 tbs all-purpose flour

Chocolate Ganache

  • 1 2/3 cups semi-sweet chocolate chips
  • 1/2 cup half-and-half or cream


  • Preheat oven to 350 F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.


  • In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt. Check and stir in 15 second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool slightly before adding the eggs.
  • Add the eggs, sugar, vanilla, optional coffee, optional espresso granules, salt, and whisk vigorously to combine.
  • Add the flour and stir until smooth and combined.
  • Pour half the batter out into prepared pan; reserve remainder.
  • Bake for 15 minutes, or until top has just set in the center; don’t overbake because pan is going back into oven. While brownies bake, prepare the filling.


  • In a medium bowl, add the egg, cream cheese, pumpkin, sugar, pumpkin pie spice, and whisk to combine or beat with a hand mixer until smooth, about 2 minutes on medium-high power.
  • Add the flour and stir until smooth and combined.
  • After brownies have baked for about 15 minutes, remove pan from oven and using a spatula carefully, gently, and evenly spread the filling mixture over the brownies.
  • Evenly top with reserved brownie batter, smoothing it lightly with a spatula.It’s easiest to add dollops of batter around the pan and then smooth them together with a spatula, taking care to do so gently as to not disturb the pumpkin layer.
  • Bake for about 24 to 25 minutes, or until center has just set and is no longer glossy.


  • In a medium microwave-safe bowl, add the chocolate chips, cream, and heat on high power to melt, about 2 minutes total. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has mostly melted and mixture can be whisked smooth.
  • Pour ganache over brownies (it’s okay they haven’t cooled completely), smoothing the top lightly with a spatula and pushing ganache into the corners. Allow brownies to cool uncovered at room temp for about one hour. Cover with a sheet of foil and place pan in fridge for about 3 hours (overnight is best), or until sufficiently chilled for slicing. The brownies are best served chilled.

Recipe from AverieCooks

Giant Cookie


This was another treat I brought into the office for Halloween. This giant cookie recipe makes a great base that can be decorated with all kinds of other toppings as desired. The office loved it 🙂



  • 1 stick butter, melted
  • 1/4 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 1/2 cups chocolate chips, divided (milk or semi-sweet, or a combination)
  • 1 teaspoon shortening (Crisco)
  • Candy Corn or other candy or sprinkles for decoration


  • Line a 9” round cake pan with foil and spray with cooking spray.
  • Pour melted butter into a bowl. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  • Turn mixer on low. Add egg and mix completely. Mix in vanilla extract. Add baking soda, salt, and flour and mix until combined. Stir in 1 1/2 cups chocolate chips.
  • Press into prepared pan. Chill for 1-2 hours.
  • Preheat oven to 350°. Bake for about 20 minutes. The top will start to get golden, but it will still look a bit jiggly in the center. Cool completely.
  • When ready to top, melt remaining 1 cup chocolate chips with shortening (about 45-60 seconds in the microwave).
  • Spread over the top of the cookie. Add candy corn in desired pattern. Chill to set.

Recipe from CrazyforCrust

Sweet Quick-Breads



Since it’s fall, it’s the perfect time to make quick breads! I tested out the oven in this temp apt. by trying out a bunch of different flavors and I’m quite happy with the way they all turned out. I think the maple stout bread is especially interesting tasting. I also love the flavors of the apple bread (yummy topping) and the strawberry pineapple (it’s hard to pick a favorite!)

I made these in mini bread pans but I put the recipes below for a full regular bread pan size. If you use regular mini pans, each recipe would make 2 and if you use super mini pans like I did the recipe makes 3 or 4. These are delicious as a breakfast or a small snack and make for great holiday gifts. They are quite moist so they last for a while sitting at room temp sealed up or you can freeze them for later.

Apple Bread





  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups apple, chopped
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup chopped walnuts (optional)


  • 1/4 cup oats
  • 1/4 cup honey almond butter
  • 2 tbs brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tbs honey (plus more for drizzling)


  • Preheat oven to 350 ° Prepare one loaf pan (or 2 small loaf pans). With cooking spray or butter.
  • Mix flour, baking soda, salt, walnuts, and apples in a large bowl.
  • Whisk oil, sugar, eggs, vanilla extract, and cinnamon together in a small bowl. Add to the flour mixture and mix until just moistened. Pour into bread pan(s)
  • For topping, mix oats, almond butter, brown sugar, and cinnamon together. Crumble over the top of the bread in the pan before baking.
  • Bake in oven until toothpick inserted into center comes out clean ~1 hour. Drizzle with honey before serving.

Peanut Butter Banana Bread




  • 1 1/2 cups mashed ripe banana
  • 1/3 cup plain yogurt
  • 1/3 cup creamy peanut butter
  • 3 tbs butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 ¾ cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • Cooking spray


  • 1/3 cup powdered sugar
  • 1 tbs milk
  • 1 tbs creamy peanut butter


  • Preheat oven to 350° F
  • Combine banana, yogurt, peanut butter, melted butter, and eggs. Beat with a mixer till smooth. Add granulated and brown sugars; beat until blended.
  • Combine flour, baking soda, salt, cinnamon, and allspice in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
  • Bake at 350° for ~1 hour until a wooden pick inserted in center comes out clean.Ccool 10 minutes in pan. Remove bread from pan; cool.
  • To prepare glaze, combine powdered sugar, milk, and peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Ginger Pear Bread





  • 1 cup chopped pears
  • ½ cup white sugar
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs, beaten
  • 1-2 tbs fresh ground ginger (optional, if you love ginger J)
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt


  • Preheat oven to 350° F. Grease an 8×4-inch loaf pan.
  • Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
  • Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.

Cherry Almond Chocolate Quick Bread




  • 1 tbs unsalted butter, softened
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tbs baking powder
  • 3/4 tsp table salt
  • 1 cup chocolate chips
  • 1 cup dried cherries
  • ½ cup maraschino cherries (optional)
  • 1 cup buttermilk (can also substitute with 1 cup milk + 1 tbs white vinegar, let sit 5 min)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp pure almond extract
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sliced almonds
  • Confectioners’ sugar for dusting


  • Preheat the oven to 350°F. Grease a 9×5” loaf pan.
  • In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and cherries.
  • In a medium bowl, combine the buttermilk, eggs, and vanilla. Add the almond extract and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Sprinkle the almonds evenly over the batter, gently patting them in so they adhere.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Dust with confectioners’ sugar before serving.

Lemon Thyme Bread




  • 3/4 cup milk
  • 1 tbs minced fresh thyme or 1 tsp dried thyme
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbs lemon juice (~juice of ½ lemon)
  • 1 tbs grated lemon peel


  • ½ cup confectioner’s sugar
  • 1 tbs lemon juice


  • Preheat oven to 350° F
  • In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
  • Pour into a greased 9×5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
  • In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

Maple Stout Bread




  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbs butter, softened
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup stout beer
  • 1/2 cup sour cream
  • ¼ cup maple syrup


  • 5 tbs powdered sugar
  • 1 tbs maple syrup


  • Preheat oven to 350°F
  • Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
  • Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture; beat just until combined.
  • Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake for 45 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
  • Mix powdered sugar with 1 tablespoon syrup; stir until smooth. Drizzle glaze over cooled bread.

Spiced Peach Carrot Bread




  • 3/4 cup chopped pecans
  • 2 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups peeled and chopped fresh, ripe peaches
  • 3/4 cup freshly grated carrots
  • 2/3 cup vegetable oil
  • 1/2 cup milk
  • 2 large eggs, lightly beaten


  • Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
  • Stir together flour, sugars, cinnamon, baking soda, baking powder, salt and nutmeg in a large bowl; add peaches, carrots, vegetable oil, milk, eggs, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.
  • Bake at 350° for ~1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely.

Strawberry Pineapple Bread





  • 5 oz frozen or fresh strawberries, chopped
  • 5 oz can crushed pineapple
  • 2 eggs, beaten
  • ½ cup vegetable oil
  • 1 cup sugar
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¾ cup chopped walnuts (optional)


  • Preheat oven to 350° F. Lightly grease a 5×9-inch loaf pan.
  • In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts. Pour into prepared loaf pan. Top with sliced strawberries or chopped walnuts.
  • Bake loaf in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool on wire racks.

Lavender Bread




  • ¾ cup milk
  • 2 tbs dried lavender (or 3 tbs fresh chopped lavender)
  • 6 tbs butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt


  • ½ cup powdered sugar
  • 1 tbs milk
  • ½ tbs lavender


  • Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  • Combine the milk and lavender in microwave safe bowl. Microwave for 1-2 minutes. Allow to cool.
  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
  • Bake for 45 minutes in the preheated oven, or until a wooden pick inserted into the center of the loaf comes out clean. Cool in the pan on a wire rack.
  • Mix glaze ingredients together and drizzle over cooled bread.

Chocolate Orange Bread




  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • The zest of one orange
  • 1 cup buttermilk
  • ¼ cup candied orange peel, minced (optional)
  • ½ cup semisweet chocolate chips


  • Preheat oven to 350 degrees.
  • Mix the dry ingredients together in a large bowl and set aside.
  • Cream the butter and sugar together until fluffy. Add the eggs one at a time. Add the vanilla and the orange zest.
  • Alternate between adding the buttermilk and the dry ingredients, mixing just to combine.
  • Fold in the candied orange peel and chocolate chips.
  • Bake for 55 – 60 minutes, or until a tooth pick comes out clean.
  • Zest more orange peel over the top of the loaf for garnish

Pumpkin Cream Bread




  • 1 8oz package cream cheese
  • ¼ cup white sugar
  • 1 egg, beaten
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups white sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 cup pumpkin puree
  • ½ cup butter, melted
  • 1 egg, beaten
  • 1/3 cup water


  • Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
  • Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
  • Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
  • Bake at 350 degrees F for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

Sweet Potato Pecan Date Bread




  • 1 cup packed brown sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1/3 cup water
  • 1 cup cooked and mashed sweet potatoes
  • ½ cup chopped dates
  • ½ cup chopped pecans (more for garnish)


  • Preheat oven to 350° F.
  • Combine sugar and oil; beat well. Add eggs and beat.
  • Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes, dates, and chopped nuts.
  • Pour batter into greased 9×5 inch loaf pan (or 2 small loaf pans). Sprinkle top with chopped or whole pecans. Bake at 350 degrees F for about one hour.


Hazelnut Brown Butter Cake


This cake is SO GOOD! It’s extremely moist and the hazelnut flavor is incredible. The house also smells amazing while you’re making it because of the brown butter. This recipe makes one 10″ cake layer. In the picture, I tripled the recipe and made 3 layers with chocolate almond frosting in between.


This recipe makes one 10″ round cake layer


  • 5 ounces (about one heaping cup) hazelnuts, blanched to remove dark skins
  • 1/2 pound unsalted butter
  • 1 tsp vanilla extract
  • 1 1/3 cups powdered sugar
  • 1/3 cup all-purpose flour
  • 6 large egg whites
  • 3 tbs granulated sugar


  • Preheat oven to 350 °F.
  • Spread the hazelnuts on a baking sheet, and toast 12 to 15 minutes, until they’re golden brown and smell nutty. Let them cool.
  • Line a 10-inch round cake pan and grease edges with butter
  • Place the butter in a medium saucepan. Cook the butter until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Add vanilla. Set aside to cool.
  • Grind the hazelnuts with the confectioners’ sugar in a food processor until they’re finely ground. Add the flour and pulse to combine. Transfer to a large bowl.
  • Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Add the granulated sugar and mix on high speed 4 to 5 minutes, until the mixture forms very stiff peaks.
  • Fold the dry ingredients and the brown butter into the egg whites. Remember to scrap the bottom of the brown butter pan with a rubber spatula to get all the little brown bits.
  • Pour the batter into the prepared cake pan, and bake for 40-50 minutes. Cool on a rack 30 minutes.

Recipe adapted from Smitten Kitchen

Peanut butter white chocolate krispie bars with marshmallows and chocolate chunks


I saw a few recipes for these as imitation Avalanche Bars (sold at the Rocky Mountain Chocolate Factory). This sounded like an amazing twist on rice krispie treats where the treats are held together by peanut butter and white chocolate instead of melted marshmallow. These are SO delicious. The peanut butter flavor is amazing, the crunch of the krispies with the big chunks of marshmallow and chocolate make for a great treat! Everyone seemed to love these and they didn’t last long. I’m so sad we already ate them all because just typing this up really makes me want to eat one.



  • 24 ounces white chocolate, finely chopped
  • 3/4  cup creamy peanut butter
  • 6 cups Rice Krispies cereal
  • 4 cups miniature marshmallows
  • 1-2 cups semisweet chocolate chips or chunks


  • Line a 9×13″ pan with parchment paper; set aside
  • Combine the white chocolate chips and peanut butter in a microwave safe bowl and microwave in 30-second increments, stirring after each, until completely melted.
  • Stir the Rice Krispies into the peanut butter/white chocolate mixture. Let the mixture sit and cool about 10 minutes, stirring occasionally.
  • Gently stir in the miniature marshmallows and chocolate chunks
  • Pour the mixture into the prepared pan and press into an even layer. Refrigerate until set, about 15 minutes.
  • Remove from the pan and cut into squares. Store in an airtight container in the refrigerator for up to 1 week.

Peppermint Cream Bites



These were great little treats. I would probably just cut them into squares  in the future because cutting them into circles was a bit of a pain. These were especially good cold so I kept some of them in the fridge.



  • 1 1/2 cups crushed oreos
  • 3 tbs butter, melted
  • 2 cups powdered sugar
  • 2 tbs butter, softened
  • 2 tbs milk
  • 1 tsp peppermint extract
  • 6 oz bittersweet chocolate, chopped
  • 2 tsp shortening


  • Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil or parchment paper, extending over edges of pan; set aside.
  • In a medium bowl or with a food processor, combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake for 8 minutes. Cool slightly
  • Meanwhile, in a food processor combine powdered sugar and softened butter. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract through feed tube until a paste forms. Spread peppermint mixture evenly over prepared crust. Freeze for 45 minutes.
  • In a medium microwave-safe bowl combine chopped chocolate and shortening. Microwave about 1 minute or until chocolate is melted, stirring once. Pour chocolate over peppermint layer, spreading evenly. Using the edges of the foil, lift uncut bars out of pan. Use a 1-1/2-inch round cookie cutter to cut into rounds or use a sharp knife to cut into squares. Store in the fridge or freezer until serving time.

Recipe from

Cherry Chocolate Rolls


I saw a recipe for lemon rolls the other day (which I also made and will post at some point), which is when the idea popped into my head that “oh you can make other roll flavors than cinnamon.” I should have already realized this, since I just posted those cardamom buns the other day. I love the flavor of chocolate and cherries together. This was a bit of a random creation but it turned out delicious!







  • 1 whole Egg
  • ½ cups Milk, warm
  • ¼ cups Sugar
  • ½ teaspoons Salt
  • ¼ cups Butter
  • ¼ cups Warm Water (110F)
  • 1 package Active Dry Yeast
  • ⅓ cups Cocoa Powder
  • 2-½ cups All-purpose Flour

Filling (I don’t know the exact quantities I used here so I’ll estimate)

  • 1/2-1 cup brown sugar
  • 1/2 cup mini semisweet chocolate chips
  • ~2 cups frozen or fresh cherries, pureed

Icing (I just mixed these ingredients together until it had a good consistency to pour onto the rolls, )

  • ~1 tbs milk
  • ~1 cup powdered sugar to start then added more as needed
  • 2 tbs pureed cherries


  • Combine the warm water, warm milk, and yeast. In a mixing bowl, whisk the cocoa powder and flour together.
  • Add the yeast mixture, and egg to the flour/cocoa mixture. Mix the dough for about 3 to 4 minutes. This dough will be a little stickier than many kinds of dough that you may have worked with before. For the most part, the dough should not be sticking to the sides of the bowl as it is mixing. If it is really sticking, add a little more flour. If it looks pretty dry, add a teaspoon or so of water.
  • Spray a bowl with cooking spray. Form the dough into a ball and add it to the sprayed bowl. Spray the top of the dough lightly with cooking spray then cover the bowl with plastic wrap. Let rise in a warm place until doubled in size – about 60 to 75 minutes.
  • Punch down the dough and turn it out onto a lightly floured surface. Roll the dough out into a 12″ x 9″ rectangle (with one of the longer sides facing you). The dough should be very soft and easy to work with.
  • Brush some melted butter on to the dough then sprinkle on the brown sugar, cherries, and chocolate chips
  • Starting from the side closest to you, carefully roll up the dough – trying to keep as much of the filling inside as possible. You should end up with a log roughly 12″ in length. Pinch the seam tightly to seal. Cut the roll into 10 slices.
  • Place 5 rolls in baking pan, leaving as much space as possible between each roll and the sides of the pan. Cover and let rise until doubled – about 45 to 60 minutes. About 15 minutes before the rolls have fully risen, preheat the oven to 350F. When doubled in size, uncover the rolls and bake about 20 minutes.
  • While the rolls are baking, make the icing. Whisk the milk, cherries, and powdered sugar together until it’s a good consistency to pour. Add milk or powdered sugar as needed.
  • When the rolls are done, allow them to cool in the pans for 1 to 2 minutes. Drizzle with the icing. Serve

dough recipe from Tasty Kitchen

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