Tag Archives: desserts
Here’s another peach recipe I recently went crazy over. Buying a half bushel of peaches from The Peach Truck over at the Nashville Farmers Market was one of the more fun things I’ve done this year. Shhh, don’t judge! I’m a simpleton. And I must say, cooking with bourbon is a new thing for me, which I’m loving! It must have something to do with living in Tennessee the last few years, hmm I dunno. I think it’s important to share that you don’t have to like bourbon to enjoy this dessert. The bourbon mixed with butter and sugar truly gives a very caramel-like flavor. And it just pairs so well with peaches. I wouldn’t want peaches any other way in a crumble!
You don’t have to be a baker to make a crumble. Trust me, I’m not a baker! You can easily put this together very quickly; in fact I think cutting the peaches is the longest part LOL. It’s so worth it though! So the fun part, you know… all the ways you can enjoy a crumble. Of course you can eat as is, piping hot. Yet it’s amazing straight out of the fridge too. Serve it over ice cream if you dare. I pretty much learned from my Father that you can put anything yummy on ice cream LOL. And I know this may sound strange but, this is good over toast or an English muffin. It’s not too far from a jam! All I’m saying is, this won’t last long when you make it. Prepare to have to make it again. Enjoy!
BOURBON PEACH CRUMBLE
Place the peaches in a 9” x 9” baking dish.
Put the bourbon, vanilla extract, butter, and arrowroot powder in a small sauce pan over medium-high heat, stir until it comes to a boil. Add the brown sugar, lower temperature to low-medium, whisk while it simmers for about 3 minutes. Let cool.
In a food processor add the all purpose flour, sugar, 1/4 cup dark brown sugar, chilled butter, cinnamon, and salt. Make sure the butter is cold and cut in small cubes. Pulse everything about a dozen times until everything resembles coarse meal.
Drizzle the bourbon butter mixture over the peaches and sprinkle the crumble on top evenly.
Bake at 375 F degrees for about 25 minutes or until everything is gold brown on top.
Celebrating National Chocolate Cake Day, I decided to go a bit different from the traditional chocolate cake by complimenting chocolate with the worlds most loved stout, Guinness. If you’re a chocolate lover, and I don’t just mean milk chocolate… you will love this recipe! You don’t have to like Guinness to enjoy this recipe BUT these cupcakes are meant for taste buds that can appreciate a deep, dark chocolate flavor. So, if you’re ready for decadence, brace yourselves and go all out. I decided to pair it with a salted caramel frosting instead of the popular Bailey’s and/or Jameson frosting that a lot of people are doing. Personally, I find the salted caramel does an equal justice to the Guinness and chocolate.
The recipe typically calls for two sticks of butter but if you happen to find yourself making dry cakes; what I do is use half butter and half grapeseed oil. You can use any oil that you prefer but grapeseed oil yields the least flavor so the Guinness and chocolate aren’t competing with the flavor of the oil. When decorating the cupcakes feel free to be creative. I like keeping things simple and so all I did was sprinkle a little cocoa powder and edible gold dust on top. You can find edible gold or silver dust in the baking isle of an arts ‘n crafts store like JOANN’s, Michaels or Hobby Lobby, even Amazon.com. Have fun and HAPPY NATIONAL CHOCOLATE CAKE DAY!
GUINNESS CHOCOLATE CUPCAKES
In a saucepan, melt the butter, add the Guinness, cocoa powder, and brown sugar. Whisk everything until smooth. Remove from heat and allow to cool to room temperature.
Add the flour, sea salt, granulated sugar, and baking soda into a bowl of a standing mixer on low.
Pour the Guinness mixture in three parts beating everything until everything is just combined. Increase speed without getting flour to fly out of the bowl.
Add the eggs and plain Greek yogurt with the last part of the Guinness mixture, beat on medium until smooth.
Pour the batter into the cupcake pan ¾ of the way.
Bake at 350 F Degrees for about 20 - 25 minutes. Poke the center with a toothpick. If it comes out mostly clean then your cupcakes are done.
SALTED CARAMEL FROSTING
In a small saucepan melt the butter, dark brown sugar with the heavy cream, salt, and vanilla extract until the brown sugar dissolves. Let it come to a light boil for only a minute and then remove from heat to cool.
Pour the salted caramel into a mixing bowl and pour a little bit of powdered sugar at a time. Start the mixer on low speed at first and bring it up to medium speed.
Mix approximately 2 cups of powdered sugar until you get a nice thick fluffy consistency. Add a little more powdered sugar if needed.
Use a heaping teaspoon to place a dollop of the frosting on top of the cupcake and use the back of the spoon to swirl around in circles until you have it spread out evenly.
Garnish the top with cocoa powder and/or edible gold dust, sprinkles, whatever you prefer to decorate with.
Soooo… I feel guilty coming up with this batch of gluttony, kinda. Thing is, as I always say, I’m all about moderation. I will choose to eat a small portion of pure guilty pleasurable goodness over a lot of some health-ified OOOOKAY tasting recipe. Yes, this is my excuse. This is me justifying that it’s okay to make this. Make it once a year and share it with EVERYONE and then you won’t eat it all to yourself.
The brownie recipe alone is fantastic if you’re all about a chewy, fudgy brownie with a perfect crust and edges. And feel free to add any of your favorite chopped nuts after you’ve combined everything together. Or chocolate chunks if you’re a chocoholic. Mix in some ground Mexican cinnamon for an Aztec flare, along with other spices like chili powder. There’s so many things you can do with a brownie recipe but most importantly, today it’s all about the bacon. CRISPY SALTY BACON! Wrapped around a pool of maple caramel. For goodness sakes!
Hopefully you’re reading this blog entry because I didn’t include this in the recipe… but I did sprinkle a little bit of pink Himalayan salt on top of everything to really make the bacon pop through all the sugary components. It works amazing. It’s worth at least sprinkling a little on one square first to try if you like it. Anyways, make this at least once… like now!
MAPLE CARAMEL BACON BROWNIES
Preheat the oven to 350 F degrees. Spray an 8 x 8 baking pan with cooking spray.
In a large bowl use a rubber spatula to mix the melted butter, sugar, and cocoa powder together. Then, add the eggs and vanilla extract.
Lastly, fold in the flour and baking powder until the flour is completely blended into the cocoa mixture. Pour into the baking pan and spread out evenly.
Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
In a saucepan over medium heat, melt the salted butter. Add the brown sugar and stir until it’s completely dissolved.
Increase the heat to a low boil for about two minutes. Stir in the maple syrup and continue to boil for another 2 minutes until thickened. The syrup is ready once it coats the back of a spoon.
Generously pour the syrup over the brownies and sprinkle the chopped bacon on top.
Here’s a Summer treat that can’t be beat. I’ve never had these before until my hubby told me how much he loves them. When we went into a small Amish town a few weeks ago I tried my first lemon bar. Honestly, for as great as their goods are I wasn’t too impressed with them at all. There wasn’t much of a lemon flavor to it! So it had me motivated to do some research on how to make these things that I believe should be packed with zing.
I came up with what I feel is a perfect marriage. One thing is for sure, never make lemon bars without the lemon zest! And there’s no reason to be using too many eggs in a recipe when you can use baking powder. I’m pretty sure no one wants an eggy tasting lemon bar.
For a gluten-free version just use your favorite all-purpose gluten free flour instead.
I don’t know about you but some vanilla ice cream sounds pretty freakin’ amazing with this right about now!
REFRESHING LEMON BARS
In a large bowl combine the flour and powdered sugar thoroughly with a whisk.
Pour half of the melted butter into the bowl and mix with a large spoon until everything starts to come together. Pour the rest of the melted butter, mix until most of the butter is absorbed and then use your hands to fold the dough until everything comes together in a ball.
Evenly spread out the dough into a 9" x 13" baking dish.
Bake at 350 F degrees for about 15 minutes or until golden.
Zest your lemon first before juicing them and set aside in a small bowl.
In a standing mixer combine the granulated sugar, flour, and baking powder on low. Then add the egg yolks and increase the speed to medium until everything is combined well.
Reduce the speed back to low and slowly add the lemon juice. Then increase the speed again until everything is mixed together and looks frothy.
Pour the mixture over the baked crust and put it back in the oven for another 20 minutes.
Are you one of those people that only eats the top of a muffin? Or ever wish you could just have one big muffin top instead? Me too! I love this time of year and I can’t really say that enough so I apologize if I sound like a broken record. With Spring and Summer time I tend to lose my interest in heavy foods so that by the time Autumn comes, I’m all for recipes like this. Maybe I indulge a bit too much at times but I figure I go the other half of the year recovering, haha!
Okay to the point! For all you pumpkin lovers out there and all the yummy spices that go hand-in-hand with pumpkin, you’re gonna love these. They come out so tender, not too sweet leaving room for the sweet icing. And afterwards you’ll probably not like me anymore because from that moment forward you’ll only want to eat muffin tops. I’ll admit to having one for breakfast in the morning but when they’re around I just can’t help it. Enough of my babble! Enjoy and let me know how they turn out for you.
PUMPKIN MUFFIN TOPS
In a large bowl, with a whisk combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, cardamom, salt, and set it aside.
In a standing mixer, cream the butter and sugar together. Then add the pumpkin puree, egg, and vanilla extract.
Grab your bowl of dry ingredients and pour a third of it into the mixture until it’s fairly incorporated. Do this two more times until all of the dry ingredients are mixed together with the wet, creating a dough.
Place the cookie dough using a tablespoon and slightly flatten each one.
Bake the muffin tops at 350 F degrees for 20 minutes or until the edges are golden orange. Let them cool completely before drizzling the glaze on top.
In a large bowl, combine all the ingredients together and whisk together thoroughly. Add more milk as needed until you get a consistency that is like honey.