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Category Archives: Dessert

Pumpkin Chocolate toffee bread 


Can I just say that I am super stoked that its finally fall. Not only was this summer a scorcher but it’s actually rather nice to be able to put my hoodie ( hooded sweatshirt for all you non-Boston peeps) sweatpants and fuzzy socks back on again.  Fall to me means pumpkin. Pumpkin EVERYTHING!! Pumpkin bread, muffins, cakes, pasta, coffee, candles,  car fresher…. Yes I actually did purchase a Dunkin’ Donuts Pumpkin latte car fresher for my car and I’m not ashamed to say it! My love for pumpkin is rather deep so this recipe was totally right up my alley!! Super MOIST and oh so pumpkin satisfying!! đŸ˜‹đŸŽƒâ€ïž
Pumpkin Chocolate toffee bread 

2 cups all purpose flour

2 cups granulated sugar

1 can pumpkin purĂ©e 

1 tsp ground cinnamon

1 tsp ground nutmeg 

1 tsp baking soda 

1/2 tsp baking powder

1/2 tsp salt

2 eggs 

3/4 cups butter ( at room temp) 

1 bag of Chocolate toffee bits

Preheat oven to 325

Wet ingredients: In a large bowl, cream butter and sugar together. Mix in pumpkin purĂ©e, cinnamon and nutmeg and lastly 2 eggs. Mix on medium speed till fully combined. 
Dry ingredients:

In a separate bowl, add 2 cups leveled flour, salt, baking soda and powder. Sift together with a fork. 
Add half of the dry ingredients to wet and mix on low speed. Once mostly combined add the other half of dry ingredients to the mixture. Once mixture is fully combined, fold in toffee bits. 
Using a standard bread pan, grease all sides and bottom with butter and pat flour in and on all sides or you can of course just use a non stick spray. Add pumpkin mixture and fill to the top. 
Bake pumpkin bread for approx 65-70 mins checking with a tooth pick between 50-55 mins. Depending on your “own” ovens temp, bread could have a longer or shorter cooking time. Remove, cool and serve. 
Cooking time: approx 65-70 mins 

Chocolate chip cookie dough cannoli’s. 

   
 
Who says that you can’t fill a cannoli with anything other than traditional cannoli filling? Not me I tell you. These little shells were a complete blank canvas for me this evening when I got the idea. Don’t get me wrong, I love a great cannoli. I am a cannoli-Holic so filling them with some wonderful and easy cookie dough was just the ticket. The cookie dough recipe requires no “eggs” in the recipe so it’s super easy and totally SAFE to eat and enjoy!! 

Ingredients: 

12 small cannoli shells ( or 6 large) 

2 cups all purpose flour

1 stick butter ( room temp) 

1 can (14 oz)  sweetened condensed milk

1 tablespoon real maple syrup ( you can use traditional vanilla extract but, I love this substitution) 

1/2 teas salt

1 cup packed brown sugar

1 bag semi sweet chocolate chips

Directions: 

Cream butter, sugar and maple syrup ( or vanilla extract) 

Add in 1 cup of flour at a time while mixing and add salt.

Once flour and salt is combined into mix, pour in canned condense milk and mix till cookie dough is combined 

Once mixture is fully incorporated, fold chocolate chips into mix

Fill a large plastic food storage bag with cookie dough mix and cut the tip of the bag ( about 1/4 inch) to fill your cannoli’s. Fill each cannoli with about 2 tablespoons of filling ( more for larger sized cannoli’s) 

Once cannoli’s  are filled, Drizzle each cannoli with either melted chocolate, ganache or dust some powdered sugar over the top for garnish. 
Prep time: 10 mins

Serves 6-12 peeps

EDF,KF 

Turtle bark candy

   
 
So simple, so gooey and so much chocolate! I had some extra left over milk chocolate chips from last weeks Cookie dough truffle extravaganza and this was a quick and great use up. With just 3 ingredients,  this recipe is one of the most simplest and quickest treats to whip up in a JIFF!! 

1 bag milk chocolate chips( semi sweet,dark or even white, which ever you prefer) 

1 1/2 cups candied pecans

4 tablespoons Carmel sauce

Using a double boiler, melt chocolate over low heat stirring to break up chips. Spread a piece of wax paper over a small cookie sheet. Once chocolate has completely melted ( about 8-10 mins) spread melted chocolate using a butter knife over wax paper. Add candied pecans and drizzle caramel sauce over warm chocolate. Place in freezer for 10 mins or till chocolate has set and hardens.  Remove and break up bark into medium sized pieces and serve. 

Note: store leftovers in a freezer safe container. 

Cooking time: 8-10 mins

Serves about 10-12 peeps

EDF,KF

Chocolate chip cookie dough truffles. 

   
 

Two words….SOOO GOOD!! If you love eating the cookie dough batter right out of the bowl rather than eating the actual cookies itself than “THIS” is the recipe for you my friends. My kids had a ball helping me make these and had even more fun knowing they could actually eat the dough right from the bowl as there is no eggs involved in making  batter. I make PB and chocolate truffles quite often but, these are just super  good and totally worth the time it takes to make them. 

1 cup  room temp butter (2 sticks)

1 teaspoon salt

1 1/2 cups packed brown sugar

2 teaspoons vanilla

2 cans sweetened evaporated milk

3 1/2 cups flour 

1 bag semi sweet chocolate chip

3 bags semi sweet chocolate chips ( for melting) 

Sprinkles, jimmies ( whatever you call them) or chocolate shavings for a little garnish. 

Beat butter, brown sugar and vanilla till creamy. Add evaporated milk. Add flour a 1/2 cup at a time, mix and the add your salt. Once combined, stir in 1 bag of mini chocolate chips. Refrigerate dough for 1/2 hr till firm. Remove and make your dough balls( balls should be a tad bit smaller than a golf ball). Place each dough ball on a cookie sheet lined with parchment paper. Freeze for 15 mins. 

Melt the 3 bags of chocolate chips in the microwave for 1 min. Stir till chocolate is silky( you might need to  microwave a few more seconds if chips have not fully melted after stirring).  Using a tablespoon, dip each dough ball in chocolate making sure to fully coat.  Once removing dough ball from melted  chocolate, place each coated dough ball directly on a parchment lined cookie sheet and add garnish the top immediately. 

When all truffles are fully coated and garnished, place back in the freezer for 10 mins till chocolate hardens. Remove and serve. 

Prep time: about 1hr 

Makes approx 15-20 depending on how big you decide to make your truffles. 

EDF,KF

Chunky Peanut Butter Fudge

  
These are a “GREAT” super sweet treat! With just only 4 ingredients and only about 5 mins to make, it’s a great recipe to have when your short on time. I don’t use my microwave that often except for heating up leftovers and melting chocolate but, using one to make this quick and easy fudge recipe I guess I’ll go against my microwave convictions?  Since the holidays are fastly approaching, this is the perfect recipe to make when you want something quick and simple with out all the mess and more importantly the EXTRA pots and pans. 

3 cups Chunky Peanut butter

4 tablespoons butter

2 1/2 cups Powdered sugar

1 1/4 cups granulated sugar

Melt Peanut butter and butter in a microwave safe bowl on high for 1 min. Remove and stir together. Mix in powdered sugar and then granulated sugar. Once mixture is fully combined, (fudge will be almost of a cookie dough  batter consistency) press mixture down into a 8×8 non sick pan. Freeze for 45 mins to an hour. Cut into squares and serve. ( This  recipe makes about 12 depending how big you cut your squares. If making more, just double the recipe. 

Prep time: approx 5 mins

Makes about 12 squares

EDF,KF,GF

Peanut butter and Chocolate pretzel bars

   
 
I must say, I’m not a total chocolate lover but, occasionally I do enjoy the whole chocolate and peanut butter combo. I had seen something very similar the other day on Facebook and thought ummm?? YES Please?? So I decided to make my own version. Very similar to the way I  make my PB and Chocolate truffles but, flat and with pretzels added. This is a total no bake recipe and is super easy to make and just SO GOOD!!! 

2 bags semi sweet or milk  chocolate chips

1 bag peanut butter chips 

3 1/2 cups powdered sugar

2 cups granulated sugar 

3 1/2 cup creamy peanut butter

1/2 cup butter

12-13 pretzel rods 

Pour 1 bag of chocolate chips and 1/4 bag of peanut butter chips into a bowl. Microwave on high for about 1 1/2 minutes removing and stirring half way through. Pour melted mixture into a 8×8 Square pan. 

Place about 12-13 pretzel rods on top of melted chocolate and peanut butter-mixture.  

Melt butter and peanut butter in microwave on high. Stir together and mix  in both granulated and powdered sugar. Scoop PB mixture onto pretzel rods spreading and pressing down to smooth and fit. 

Melt the other bag of chocolate chips and 1/4 more of the PB chips the  same way as the first. Pour over PB spread. 

Melt about a half cup of peanut butter chips in a bowl microwaved on high. Once melted, dollop melted PB chips over top. Using a toothpick, swipe horizontally and vertically to make swirls. 

Freeze for about a 1/2 hr. Cut into squares and enjoy. 

Makes approx 16 bars depending on big or small you decide to cut them

Prep time: about 10-12 mins

Freeze for approx 1/2 hr. 

KF,EDF

Gluten free Chocolate “Chai” tea Cinnamon and Coconut cookies 

    
So as I have stated before time and time again, I am not the best Baker!! I can cook my butt off but, when it comes to baking and actually having to measure ingredients I tend to get a little disoriented!! It’s not that I can’t measure its that I sort of choose not too and would rather dump in a bunch of ingredients and make it work. There is one standard cookie recipe that my mom had taught me years ago, a cheesecake recipe and a brownie recipe that I know from yrs of watching and helping my mother!! These I must say, I was a tad bit skeptical about coming out the way I had hoped for them to come out. I was completely surprised at how great they “actually” tasted!! The texture was spot on and the flavor was really yummy! I used GF coconut flour to make these which have some sweetness so you don’t need to add tons of sugar like other standard cookies recipes! A touch of cinnamon and some chocolate chai tea makes these cookies literally irresistible .. 

2 cups Coconut flour

1/2 cup white cane sugar 

1 teas vanilla 

1 tablespoon baking powder

1/2 teaspoon sea salt 

1 teaspoon vanilla 

1 ( Tea) bag of Chocolate “Chai” tea

1 egg 

1 stick butter ( room temp) 

In a mixing bowl, add your wet ingredients ( butter,sugar,vanilla, egg) and cream together using and electric mixer. In another mixing bowl add your dry ( flour, salt,baking powder, cinnamon and chai tea) and sift together. Add 1/2 of dry ingredients to wet and mix for about 30 secs. Now add the other 1/2 of dry to wet. Mix til fully combined. Mixture should be a tad bit crumbly. Form into a large ball and either wrap in plastic wrap or leave in mixing bowl and refrigerate for 1/2 hr. 

Take cookie dough and on a clean cutting board add a little bit of coconut flour to the bottom and all over cookie dough. With a rolling pin, roll cookie dough out to about an inch thick. Cut our cookies with a small round cookie cutter. Add cut cookies to a cookie sheet and bake for 10 mins in a 350 ( preheated) oven. Transfer to a cooling rack and cool for 1/2 hr. 
Cooking time: 10-12 mins ( depending on your own ovens temp)

Makes 10 to 12 cookies 

GF,KF,EDF