Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Wednesday, April 23, 2014

PB2 Chocolate Brownie Bites | Recipe

Easter is over... But the chocolate cravings are no where near gone! So... I did some experimenting this morning and came up with these.

PB2 Chocolate Brownie Bites

1 1/4 cups PB2 Chocolate Powder
225 mL Maple Syrup
1 Egg
1 tsp Vanilla
2 tbsp Water
1 1/2 cups Quaker Rolled Oats

Heat the oven to 350F. Mix everything in a bowl and let sit for five minutes. Grease a medium baking sheet and spread mixture across. Bake for 7 minutes cool and then cut into snack sized bites.

Note: I completely experimented with this. They are very chewy and delicious but actually might bake to more of a cookie texture if left longer? I'll update when I try it... I'm also going to try spooning the mixture onto the sheet rather than fill it!

If you tried this recipe let me know what you may have done differently! Feedback is definitely welcome!

Now someone please remove these from my kitchen... I keep taking bites every time I walk by.

Thursday, November 21, 2013

Reese's Peanut Butter Chip Cookies | Recipe

These cookies are just enough peanut butter to make deliciousness. Rather than using typical chocolate chips, I substituted them for Reese's Peanut Butter Chips. And well, this is what I've got.

Reese's Peanut Butter Chip Cookies

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 bag (10 oz) Reese's Peanut Butter Chips

Preheat the oven to 375ºF. Combine the flour, baking soda and salt in a small bowl. In a separate bowl, beat the butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs one at a time. Gradually beat in flour mixture. Stir in peanut butter chips and drop by rounded tablespoons onto ungreased baking sheets. Bake for 9 to 11 minutes or until gold brown.

There you have it... pure delicious.

And, that's coming from the one who doesn't care so much for peanut butter! And well I must admit, the best part is they take no time to make. Quick recipes with minimal clean up are my favourite!


Nothing like a good party :)

Friday, September 27, 2013

It's "Favorites Friday" | Five Foods I Must Try

Wow, that week flew by. I had wanted to come on here earlier and give some updates but here we are at Friday.

So - what's new this week? Hmm... it was horrible. Those changes I mentioned in life has its ruts... well we're still making our way through them and will have news soon! [fingers crossed] For now, let's forget all those people and places that think it's so much fun to put stress on a pregnant woman and her husband!! And, let's move onto food. Because we all know retail therapy - which I'm limited to at the moment - and food, cure all! haha Okay not all, but pretty close.

That brings me to another Favorites Friday... this time five foods I've been dying to make off of my food & drink board on Pinterest (come follow me). Anyways, here goes!

I absolutely love blue cheese and hot stuff... these would be great this weekend!

fox news.

YUMMY! Need I say more?

amazing mexican recipes.

Umm... does this recipe say cream cheese! Yes please!

kraft canada.

Okay - this one's for the hubby!

top appetizer recipes.

Except you should totally use my Pumpkin Pie Recipe and miniaturize them!

weddings by lilly.

Nothing like a bunch of comfort food! I love fall... and my waistline right now could handle the extra goodness... I'm sure ;) Have a great weekend out there... today's the hubby's birthday so I've convinced him to at least go out for dinner (he's a no fuss, forget it's even happening type of birthday guy). Oh, and don't be afraid to share your favorite fall recipe or one you've been dying to make in the comments below - I'd love to hear from you!

Friday, August 23, 2013

Country Blueberry Pie | Recipe

Another blueberry recipe and that's it... for now! Last week I shared the Blueberry Cream Cheese Pie Recipe with you... what I would like to call a more modern dessert. The hubs prefers the good old fashioned ones better, so this week it's a Country Blueberry Pie - Yum!

It came out a little juicy, but delicious none the less!

I'll quit the talking and get straight to the good stuff - the recipe. I took the filling from here and made my simple pie crust instead.

Country Blueberry Pie Recipe


3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups blueberries
1 tablespoon fresh lemon juice


2 1/2 cups flour
1 cup margarine
1 egg yolk
2/3 cup milk

Preheat the oven to 425ºF. Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.
While that cools, let's create the pastry. Mix the flour and margarine until it is crumbly. In a separate bowl, mix egg yolk and milk and then add to flour mix. Stir until the dough peels away from the sides of the bowl. Separate it in two parts and roll out. Press half of it into a pie pan and create strips with the other half for later.

To finish, pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Lay strips of pastry across the top to create a top crust. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy! 

I'm now out of blueberry desserts - and not that I want to say it... but it will be pumpkin season soon anyways! I love fall and can't wait and I also can't wait to make the most delicious pumpkin cake recipe known to man! I swear... the husband begs for it every year and it has been a huge hit at Thanksgiving Dinner!

In the meantime, I will definitely post nursery progress pics soon! I'll be sure to hide all of the clothes I've been buying so you can't tell what we're heaving - I have become slightly obsessed with Baby Gap these past few days!

As well, we have picked up and been given some pretty awesome things lately - our family is awesome and so generous!! Oh I am getting so excited... and I promise to share some progress... I'll be working away on it this weekend or maybe the dresser... I have to do something!! Anyways - have a great weekend out there.

Friday, August 16, 2013

Blueberry Cream Cheese Pie | Recipe

It's blueberry season where I'm from... and well, I've got a couple of blueberry recipes up my sleeve for you to try. The first being blueberry cream cheese pie.

This one was absolutely delicious... I'm not a big fan of crust but I love this shortbread one instead! It was pretty sweet for the sweet tooth... but definitely one I'd serve to guests. The hubs liked it but said it wasn't his favorite. He never is big on non traditional desserts.

But, I insist you give it a try. It was fun and didn't take too long. And, it's something different. Before we get started, I must confess - I kinda stole this recipe from poor girl eats well. I'm going to go back and visit her soon to see what other recipes she has up her sleeve.

Blueberry Cream Cheese Pie Recipe

Shortbread Crust (yum yum):

1/2 cup butter
1/4 cup sugar
1 cup flour
1/8 tsp baking powder

Cream Cheese Filling:

1 eight oz. package cream cheese, softened
1 can sweetened condensed milk
1/3 cup freshly squeezed lemon juice

Blueberry Topping:

3 cup fresh blueberries (frozen is also fine)
1/2 cup sugar
3 Tbsp lemon juice
2 Tbsp cornstarch

Alright, here we go. Preheat the oven to 350º. In a small bowl mix together the flour and baking powder. In a separate bowl cream butter and sugar until light and fluffy. Slowly add the flour and try not to overwork the dough. Carefully press into a 9" pie plate rather than rolling (I used a deep dish pie plate and it was perfect). Poke a few holes in the crust and place in the oven for 10-15 minutes or until the edges are golden brown. Remove and let cool.

While waiting, whip the cream cheese with a mixer until light & fluffy. Add the condensed milk and mix until smooth, about 2 minutes. Finally, add the lemon juice, mix for another 20-30 seconds and put aside until ready to use.

Next you need to prepare the blueberry filling (mmm, mmm). Combine the cornstarch and lemon juice in a bowl and mix well. In a medium saucepan, combine the berries and sugar and cook over medium heat until the berries start to release their juices and break down slightly. Add the lemon juice-cornstarch mixture and bring to a boil. Reduce heat and simmer for another minute or until the mixture starts to thicken. Remove from heat and set aside in a bowl to cool completely.

Once the crust is cool, pour the cream cheese filling into it. Smooth top with a spatula, cover with plastic wrap and refrigerate for 30 minutes. When ready, remove pie from the fridge and carefully spoon the cooled berries onto the pie. Take care not to squish the berries into the cream cheese, cover and refrigerate for another 30-60 minutes. That's it - you can now enjoy!

Aright, now that dessert is ready for the weekend, you're on your own for dinner. I'm so glad it's Friday. Although it was a better week, I sure do like my home time. No big plans for the weekend other than some baby clothes shopping - that's right - we finally know what we're having. While it's still a secret, we were glad we didn't listen the last time as it is now the complete opposite. They are 99.9% sure this time... so the shopping can begin! So excited! Have a great weekend!!

Thursday, November 1, 2012

Simple Pie Crust Recipe | Fresh Pumpkin Puree Recipe | Thick Pumpkin Pie Recipe

I hope you had a great Halloween! We had just over 130 trick or treaters - and sadly there weren't too many little ones. All in all though, it was a great night and the decorations have been put away for another year and the pie pumpkins are waiting for me to bake them.

Did you save your pie pumpkins? Other than the amazing pumpkin cake I make, this pumpkin pie is the next must on the fall dessert list. But, before I can share it, I must share the best crust recipe and baked fresh pumpkin puree recipe. No pumpkin dessert is complete without some fresh pumpkin.

Simple Pie Crust Recipe

2 1/2 Cups Flour
1 Cup Margarine/Butter
1 Egg Yolk
2/3 Cup Milk

Mix flour & margarine until it is crumbly. In a separate bowl, mix egg yolk and milk and add to flour mix. Stir until the dough peels away from the sides of the bowl. Roll out dough. Makes 2 crusts and it is absolutely delicious. My mother-in-law even asked me for the recipe over her time tested family ones! :o)

Baked Fresh Pumpkin Puree Recipe

All you need is a pie pumpkin. I usually use three larger ones.

First preheat the oven to 350º F. Cut the pumpkin in half and clean out (Yuck!) Cover a baking sheet with tin foil, brush butter on the edges of the pumpkin and then lay them cut side down on the sheet. Cook for an hour or until pumpkin is soft.

When the pumpkin is soft, take it out of the oven and let it cool. Remove the skin (I usually do this while it is still hot and I nearly burn myself every time). Cut into pieces and blend or put through a processor until mixture is smooth. Now you can use it right away or store it in the freezer for later!

Now, one last recipe...

Thick Pumpkin Pie Recipe

1 1/4 Cups Pumpkin Puree
3/4 Cup Sugar
1/2 Tsp Salt
1/4 Tsp Ground Ginger
1 Tsp Ground Cinnamon
1 Tsp All-Purpose Flour
2 Eggs, Lightly Beaten
1 Cup Evaporated Milk, Undiluted
2 Tbsp Water
1/2 Tsp Vanilla Extract
1 Unbaked Pie Crust

Preheat the oven to 400ºF. Combine pumpkin, sugar, salt, spices and flour in a mixing bowl. Add eggs and mix well. Next, add evaporated milk, water, and vanilla. Continue to mix well and pour into a pie crust. Put in oven for 15 minutes and then reduce heat to 350º and bake about 35 minutes or until the center is set. For me it usually takes about an hour and a half and I always make sure to cover my pie edges in tin foil so they don't burn (but they always seem to get pretty crispy anyways). If you know a better technique to bake it quicker, be sure to let me know.

Now while the hubby watches duck dynasty (what is with that show?), I'm going to read some "Quit Your Day Job" posts on Etsy. A little motivation as I ramp up to open the store. Speaking of which, I actually bought some more product supplies today for some new products I have in mind!  Getting excited, I just need the time to get it all set up and shipping costs figured out. Then, I'll be good to go. If anyone has an etsy shoppe and wants to offer some advice, please let me know!

Have a great night, tomorrow is finally Friday to what seemed like the longest week of my life!

Thursday, May 3, 2012

Pin Attempt - Baked Cinnamon Sugar Churros

When we went to San Francisco, Ry kept walking by the churros stands begging to have one. I told him to go ahead and he never did, so when I saw cheater churros on Pinterest, I had to pin them. So, if you haven't guessed it, today's Pin Attempt is Baked Cinnamon Churros from the Six Sisters' Stuff.

Baked Cinnamon Sugar Churros

1 sheet frozen pastry puff sheet, thawed
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 cup (1/2 stick) butter, melted

Preheat the oven to 450 degrees. Here in Canada, your puff pastry sheets need to be rolled out, or at least the ones I bought needed to be. I rolled them out so that it could be cut into 8 1-inch-wide strips... I'm thinking that wasn't enough because they didn't really puff. So, if you have experience with puff pastry, just make sure your strips are cut into 1 inch widths.

From there, place the strips on a lightly greased waxed paper lined baking sheet. Bake them for 8 - 10 minute or until golden brown (mine took 12 minutes). Meanwhile, combine sugar and cinnamon, and melt the butter. When the pastry is done, remove from the oven and dip in butter, then roll in cinnamon-sugar mixture. Let stand on wire rack 5 minutes or until dry.

And, the verdict is... semi-fail. The pastry didn't puff enough for me but the dipped in coating was a huge hit with the hubby. I must confess, it was the first time I have used puffed pastry for baking so I have an excuse! (wink) If you do try these and they turn out, please let me know... I don't mind being the only failure! :D

Tuesday, April 10, 2012

Pin Attempt - Pumpkin Cake Recipe

I must confess, I have made this Pumpkin Cake Recipe once before, but I made it with my very own homemade pumpkin and now I'm attempting it again with a can of pumpkin. The first time I made it my husband and his dad absolutely loved it. I had put a cream cheese frosting on it and they said to try it without next time, so I did:

Pumpkin Cake Recipe
(Courtesy of Real Mom Kitchen - Pumpkin Bars) 

6 eggs
1 1/2 cup oil
3 cups sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin (or fresh!)
3 1/4 cup flour
1 1/2 tsp baking soda
1 Tbsp cinnamon
1 1/2 tsp salt
Cream cheese frosting (optional)

Note: I made half the recipe and it filled a 13x9 glass baking dish!

 Mix together eggs, oil, sugar, vanilla, and pumpkin.

Mix together remaining dry ingredients.

Add dry ingredients to pumpkin mixture and mix well.

Pour into jelly roll pan (13 x 18 pan).  

Bake at 350 for 30 to 40 minutes until a toothpick inserted in the center comes out clean. 

Do not over bake.  It seems the longer you leave this cake sitting, the more moist it becomes. Of course, I cut a piece and gave it to my husband right away. Although he said last time to leave the icing off, he was looking for icing this time! Well, I did not have any cream cheese in the fridge, so I went searching for something light and whipped on Google.

Here's another great icing recipe you should try, The Best Whipped Frosting, it is just as great as the cream cheese one. Mmm... now go enjoy your cake, it's absolutely delicious and of course, another successful pin attempt!

Saturday, April 7, 2012

The Best Whipped Frosting Recipe

Okay, this recipe gives complete kudos to "Can You Stay for Dinner?". I had made a cake the other night and had no icing. So, I went to Google to find the perfect one but I knew I didn't want the typical icing sugar recipe. So, I typed in whipped frosting hoping to get something lighter. This has a butter cream flavor, but I'll stick with it's original title:

The Best Whipped Frosting Recipe


1 cup milk
5 tablespoons flour
2 teaspoons vanilla extract
1 cup butter, at room temperature - I used Becel margarine!
1 1/4 cups granulated sugar (not powdered sugar)

In a saucepan, whisk the milk and flour together over medium heat until it begins to sputter (be sure to whisk constantly). Continue to stir as the mixture thickens, it will quickly become the consistency of thick cake batter. Stir in the vanilla and set as to cool completely.

While it cools, beat butter and sugar until light, fluffy and white in color. You can use a stand mixer or a hand held mixer on medium speed for 3 minutes. Make sure the sugar is completely incorporated into the butter.

When the milk/flour mixture has completely cooled, add it to the butter/sugar mixture. Beat all ingredients for about a minute on high speed, until everything is well blended. The frosting show be as light and fluffy as whipped cream.

And there you have it! I put it on a pumpkin cake and my husband loved it! I am putting it in my recipe book next to my favorite homemade cream cheese icing! It is absolutely delicious, light and not too sweet! I can't wait to make it again - I hope you enjoy it!

Wednesday, February 8, 2012

Pin Attempt - Donut Muffins

I was going to have something different this week other than food for my pin attempt, but it has just been way too hectic and my husband had a sweet tooth. :o) So, I decided to try another recipe and plan to use the supplies I picked up tonight to complete next weeks pin attempt soon!! In the meantime, I just pulled these donut muffins out of the oven, which were originally posted on All Recipes. The results... I didn't try them (I know, but I'm not a big sweets person), but the husband said they were good. Anyways, try them for yourself and let me know what you think in the comments below.

Donut Muffins

Muffin Ingredients:

1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour

Sugar Topping Ingredients:

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Preheat the oven to 375ºF and grease a 12 small muffin tin (note: the original recipe suggests 24 mini muffins). Combine sugar, margarine and ground nutmeg together. Add milk and mix. Next, add the baking powder and flour until well mixed. Pour mixture into a muffin tin and fill it half way. Put in the oven for 15 - 20 minutes, or until a tooth pick inserted comes out clean.

While baking, combine remaining sugar and cinnamon. Remove muffins from the oven and dip into remaining melted butter and roll in sugar mix. Let cool and serve.

Enjoy! Another successful pin attempt!

Thursday, February 2, 2012

Pin Attempt - Mmm... Baked Cinnamon Bites

Pin Attempt! I stuck with my goal. It was Sunday night and everyone in the house was craving something sweet, so I said, why not do a pin attempt? Problem was, we didn't have eggs and every recipe that didn't require them either needed yeast to rise or some other ingredient we didn't have on hand. So, I finally said too bad and went ahead and changed a few ingredients in a recipe found and the results were a success!! (Chef in the making!!) We decided to make the Scrumptious Baked Cinnamon Breakfast Bites from Oh My! Sugar High. But, we had to substitute a couple of ingredients... here's the recipe I have now created:

Baked Cinnamon Bites


1-1/3 cups all-purpose flour
1 cup shreddies cereal, coarsely crushed (originally called for crisp rice cereal)
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup becel buttery margarine (originally called for butter-flavored shortening)
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter, melted (I used margarine again)

Preheat oven to 425ºF.
Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl.


Cut in margarine until mixture resembles coarse crumbs.

Add milk and stir until just moistened.

Roll dough into 1 inch balls.
Mix cinnamon and remaining sugar in bowl.
Drop balls in melted butter and roll in sugar mixture.

Place balls in greased 8 or 9 inch round pan.
Bake for 15 - 18 minutes, or until a toothpick comes out clean.


Cool before eating and then ENJOY! This pin attempt was a success even with the substitution of ingredients. I would love to try it with crisp rice cereal next time to see if we were missing out on anything. But, when you're in need of a sugar fix - this definitely did the trick!