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Category Archives: Dessert

Berries ‘N Cream Wonton Cups

This is a perfect summer, spring light delicious dessert. It is dainty, pretty and oh so cute.

Yet I’m not getting around to posting this until the September. Now when summer is coming to a close and I find myself  yearning for Starbucks Pumpkin Spice Lattes on a Saturday morning, and I’m rocking my favorite Drake sweatshirt in the evenings and on the weekends.

This can be easily adapted to use  whatever fruit is in season. A new twist on apple crisp, perhaps?

These babies looked so impressive. But secretly, they were a cinch to make. Try em out!

Berries N Cream Wonton Cups

Adapted from: Pampered Chef: It’s good for you

Ingredients:

  • 24 square wonton wrappers
  • 1 tablespoon butter or margarine melted
  • 2 tablespoons granulated sugar
  • 1 container frozen yogurt
  • 1 1/2 frozen whipped topping
  • 1 cup raspberries
  • 1/2 cup blueberries
  • 2 teaspoons powdered sugar
Directions:
1. Preheat oven to 350. Brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugar side up, into cups of Muffin Pan. Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan and let cool.
2. Scoop yogurt into each wonton. Top each with fruit. Garnish with whipped topping and sprinkle with powdered sugar.

Creamy Peanut Butter Pie

To begin, this is not going to be my normally oh so happy post. I wish it was.  How many times do you find yourself saying. “I’ll do it tomorrow.” “I’ll call tomorrow.” “I will make this tomorrow.” What if there is no tomorrow?

Just today I came across a heartbreaking story from a food blogger.  She lost her husband to a massive heart attack. He and his wife have two youngsters, 8 and 3. On Tuesday, she asked for people to make this pie in honor of him on Friday.

Now do I know these people? No. However the fact that there is a wife who has two little kids and is left alone breaks my heart. To have someone you love so much, taken from you, without the chance to say good-bye. I can’t imagine it.

We never know what tomorrow will bring. Make this treat for someone you love. If your children are begging for cookies, make those with them. Hug your loved ones just a little tighter and give them one more kiss.  Call ySome of the simplest pleasures we just pass on by because we are in such a rush. Treasure those moments.

In the words of Ne-Yo “We might not get tomorrow.”

 

Creamy Peanut Butter Pie

For the crust

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

For the filling:

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner’s sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

 

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan. * Because I am lazy I skipped this and used a premade crust. I need to get over my fear of making a crust.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Source: Adapted from In Jennie’s Kitchen

Margarita Cupcake

Margaritas. Sigh. Beaches, friends, and warm weather. I love margaritas. Yet I think anytime is perfect for a margarita. Love them.

You know what I also love? Cupcakes. There is nothing like biting into a perfect cupcake. Especially with yummy boozy frosting on top.

Meet the margarita cupcake. They met, fell in love and made this perfect cupcake. I was  tempted to make a margarita while baking, but I decided against it. Which was probably a good thing.  More than likely I would have ended up with a messy cupcake if even a cupcake! After baking this, I was able to have my margarita, only in cupcake form!

Zumba also makes me want margaritas. Which really defeats the purpose. Why would you have a margarita after a workout? Then again, why not? All the fun latin music and you just want a cocktail afterwards. It isn’t as bad if you make a skinnygirl margarita!

This cupcake was fabulous. It literally tasted like  If you don’t like tequila or margaritas, this is not for you. This is perfect for summer, spring or anytime you want a margarita!

Margarita Cupcakes

Makes 12 cupcakes

For the Cupcakes:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

To Brush the Cupcakes:
1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

1. Preheat the oven to 325 degrees F. Line a  muffin tin with paper liners; set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy.

4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together)

6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden.

8. Allow cupcakes to cool for 5 to 10 minutes. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

9. To make the frosting, whip the butter on medium-high speed  for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

Recipe adapted from Brown Eyed Baker

Rocky Road Bars

Anything with chocolate and peanut butter is heavenly for me.  I simply do not think it can get better. Unless you throw a good bottle of wine in. That would be a tough, chocolate or wine. That’s up for debate.
Growing up I was a member of the YMCA’s Y Princess program. It involved Father Daughter bonding time. (insert awww). We would go camping with a group of girls that were my age and their fathers. My favorite event was the “lock in” at the Y. We had full access to the Y and could do all sorts of activities; swimming, games, getting the giant parachute out and running the track. Of course we needed to refuel and eat as many tasty treats as we could handle.
As I remember being in the Y Princess program, I remember helping my Momma make these. I think we made these for every event. They still taste as good as they did 20 years ago.
Rocky Road Squares/Nut Goodie Squares
1 12 oz package chocolate chips
1 12 oz package butterscotch chips
1 C peanut butter
1 10 oz package miniature marshmallows
3 C peanuts
Melt chips and peanut butter over low heat or in double boiler. Or microwave on medium until melted.
Add marshmallows and peanuts and mix.
Pour into greased 9×13 pan.
Cool and cut in squares.
Store in refrigerator or freezer.
Source: My Mom!
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