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Dessert

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Pumpkin Chocolate Chip Bars


Pumpkin Chocolate Chip Bars
 
Author:
Ingredients
  • 2 cups all purpose flour
  • 1½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ½ cup brown sugar
  • ¾ cup white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 2 cups chocolate chips, divided
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl, combine the flour, cinnamon, ginger, allspice, cloves, baking soda and salt. Give the dry ingredients a quick whisk and then set this mixture aside.
  3. In a large stand mixer, combine the butter, white sugar and brown sugar. Turn the mixer on medium high and cream together the butter and sugars, making sure to scrape down the sides so everything is incorporated. Add the egg, vanilla and pumpkin and combine. Add the dry ingredients into the mixer and mix until the dry mixture is just combined. Add in 1½ cups of the chocolate chips and mix to combine.
  4. Spray a 13x9 baking sheet with baking spray. Place the mixture into the baking sheet and level it out. Sprinkle on the remaining ½ cup chocolate chips.
  5. Bake for 30-35 minutes and then remove from the oven. Let cool before cutting and serving.

 

Lemon Rosemary Pound Cake

 

Light – Fragrant – Divine!

 

Three little words that describe this simple yet lovely little pound cake. The little secret ingredient to this cake is (Vanilla Yogurt). It can be served with a small dollop of Vanilla Bean ice cream or whipping cream to make it extra decadent.

But it really does stand on it’s own when paired with a cup of afternoon tea. I have served this pound cake at many baby showers over the years. It’s a true “Springtime Favorite”.

 

 

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Lemon Rosemary Pound Cake
 
Author:
Ingredients
  • ¾ cup butter, room temperature
  • 1 cup Organic Granulated Sugar
  • 2 Tablespoons lemon juice
  • Zest of one lemon
  • 2 teaspoons vanilla
  • ½ cup Vanilla Yogurt
  • 3 eggs
  • 1½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 Tablespoon fresh rosemary, finely chopped
  • 1 cup Powdered sugar
  • 3 to 4 Tablespoons fresh lemon juice
  • Glaze
  • 1 cup Powdered sugar
  • 3 to 4 Tablespoons fresh lemon juice
  • Rosemary sprigs (optional)
Instructions
  1. Cream butter and sugar until light and fluffy, about 3 minutes. Add lemon juice, zest, and vanilla. Add yogurt, and add eggs one at a time. Add flour, baking powder, salt, and rosemary. Mix for an additional minute, scrapping the bowl, until everything is smooth and combined. Next pour batter into a loaf pan that has been sprayed with cooking spray.
  2. Bake in a preheated 350 degree oven for 45 to 50 minutes. Cool in pan for 10 minutes. Take the cake out of the pan, and cool completely on a rack.
  3. Make the glaze by whisking powdered sugar and lemon juice. Add more sugar and lemon juice as needed. Drizzle over cake and add rosemary sprigs. Let glaze stand until completely set.

 

Triple Threat Brownies

 

All of us have a “Guilty Preasure” when it comes to food. For me my weak spot has always been anything chocolate.

A few years back I was introduced to the most decadent of desserts that came in the form of a brownie. This brownie is in a league of it’s own because it’s a compilation of the many layers of chocolate that made up most of my childhood. Think Nestle’s Toll house cookie’s , Oreo cookies and deep dark chocolate brownies.

I mean “What if” these three all decided to get together and become a new kind of delight that came to be “Triple Threat Brownies”?

Well I would call that genius! I would call that bliss!

 

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I must confess that the original name of this incredible creation is called “Slutty Brownies” which truth be told cracks me up. But being that mama taught me to always be a lady. I thought I would would tweek the recipe a bit and land on the classy side of thing’s and rename them ……..Triple Threat Brownies because lets face it they are a threat!

You most certainly can’t be on anything related to a Adkins-Weight Watcher-Paleo- Vegan diet if it is your plan to dive right in and enjoy one of these life changing bars………….

 

Triple Threat Brownies
 
Author:
Recipe type: Dessert Bars
Serves: 16 Brownies
Ingredients
  • For the Brownie layer:
  • 10 tbsp unsalted butter
  • 1¼ cups white sugar
  • ¾ cup cocoa powder
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • ½ cup AP flour
  • For the Oreo layer:
  • 1 package of Oreo (regular stuffed or double stuffed)
  • For the Cookie Dough layer:
  • ½ cup unsalted butter (at room temp)
  • ¼ cup brown sugar
  • ¾ cup white sugar
  • 1 egg
  • 1¼ tsp vanilla extract
  • 1¼ cups AP flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup semi-sweet chocolate chips
Instructions
  1. For the Brownie layer:
  2. In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
  3. For the Cookie Dough layer:
  4. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
  5. Assembly:
  6. Pre-heat the oven to 350 degrees.
  7. Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  8. Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
  9. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
  10. Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
  11. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

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Indulge Today – Run Tomorrow

XO…….Mis

Classic Lemon Mousse

 

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Oh Lemons how I love you. – When the summer months arrive it comes naturally to gravitate towards light and refreshing desserts .

Especially ones that are citrus inspired and that are served in cute little mason jars. I used strawberries to give my lemon mousse a little twist. But you can feel free to use any kind of berry to add something extra special to this recipe. Try Blueberries, Blackberries or Raspberries . They all compliment this classic Lemon mousse well. Not to mention they look so extra pretty when serving them.

 

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Classic Lemon Mousse
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 Cup plus 1 Tablespoon sugar
  • ¾ cup fresh squeezed lemon juice
  • 8 egg yolks
  • The zest of 2 lemons
  • 10 strawberries chopped, plus more for garnish
  • 1½ cups heavy whipping cream
  • 1¾ crushed graham crackers
  • ⅓ cup butter, melted
Instructions
  1. Combine 1 cup sugar, lemon juice, 8 egg yolks and lemon zest in a small saucepan. Whisk to combine.
  2. Over medium heat, stir constantly with a wooden spoon.
  3. Cook until mixture is thick enough to coat back of wooden spoon, about 7 minutes.
  4. Place lemon mixture in fridge and chill until cool, stirring occasionally.
  5. In a separate bowl, mix graham cracker crumbs and butter until well combined.
  6. Using electric mixer, beat heavy cream in medium bowl until medium peaks form.
  7. Gently fold whipped cream into lemon mixture until well combined.
  8. Divide graham cracker mixture between 8 serving dishes. Top with chopped strawberries or any berry of your choice (blueberries, blackberries or raspberries) or all three!

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Chocolate-Orange Nut Squares

A special combination of Chocolate and Orange with a small bit of a crunch that rounds everything off. These squares are an easy bite of dolce bliss that takes no time at all to put together. Great for picnics and dessert bites.

Pairs well with a glass of Pinot Noir!!

 

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Orange Nut Squares
 
Prep time
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Total time
 
Author:
Serves: 12 Bars
Ingredients
  • 1 package store bought sugar cookie dough
  • 1 cup orange marmalade
  • 1½ cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
  • 1 cup semisweet chocolate chips or chopped chocolate
Instructions
  1. Ingredients
  2. package store bought sugar cookie dough
  3. cup orange marmalade
  4. /2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
  5. cup semisweet chocolate chips or chopped chocolate
  6. Directions
  7. Preheat the oven to 350 degrees F.
  8. Spread the cookie dough out on a cookie sheet to ¼-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
  9. Spread the marmalade over the cookie. Sprinkle with nuts.
  10. In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.

 

 

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Nana Ernie’s Bizcocho Cookies

There was a “Chill” in the air when I awoke this morning.

This is something that doesn’t happen too often here in Southern California. However because of this “Chill” my thoughts went to baking.

I wanted to bake something nostalgic today, so then my mind went straight to Nana Ernie (One of my food hero’s). She was always busy in the kitchen year round feeding everyone she loved. She was extra busy this time of year making what I think are some of her signature dishes , Tamales, Beans and the ever memorable Bizcocho Cookies.

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  • My Fabulous Nana in her kitchen making Tamales.
  • There was never a hair out of place and her lipstick was always on, she was the most gorgeous woman in the kitchen……………Love You Nana……….xoxo

Okay let me be up front with you. The key ingredient in these cookies is the good old Manteca (aka Lard) yes it even makes me cringe a bit too. But I promise it is what make these beautiful little cookies so luxurious and smooth. The only thing you will need to compliment this confectionary masterpiece is a simple cup of coffee.

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Nana Ernie's Bizcocho Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Serves: 3 Dozen
Ingredients
  • 1 LB Powderd Sugar (Sifted)
  • 1 LB Manteca (Cut of ½ inch on the end)
  • 4 Cups Flour (Sifted)
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Vanilla
  • ½ Teaspoon salt
  • Optional: ½ finely diced walnuts
  • Powered Sugar Coating:
  • 1 Cup Powdered Sugar
  • 4 Teaspoons Cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Beat the lard until creamy.
  3. Mix in the Sifted Flour, Powdered Sugar, Cinnamon, Vanilla and salt.
  4. With a small ice cream scooper -scoop out little balls of batter and line up on a cookie sheet (lined with parchment paper or a silicone baking sheet).
  5. Bake 11 minutes; checking often to prevent burning.
  6. Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

 

 

Coffee Cream Dream Cake


IMG_9750If you are a coffee lover – than today you found your next favorite cake. This is coffee bliss at it’s best! The best way I could describe it is “Cozy” and ” Crazy Good”.

No disappointments here, just pure decadent delight!

 

  • Ingredients at a glance

 

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Coffee Cream Dream Cake
 
Author:
Recipe type: Cakes
Ingredients
  • Cake:
  • 2 cups Flour
  • 2 cups Sugar
  • ¼ teaspoon Salt
  • 2 sticks Butter
  • 3 Tablespoons Instant Coffee Crystals
  • ½ cup Buttermilk
  • 2 whole Eggs
  • 1 teaspoon Baking Soda
  • 2 teaspoons Vanilla
  • Cream Filling:
  • 1- 8 oz package of cream cheese (at room temperature)
  • 1 Cup heavy cream
  • Coffee Icing:
  • ¾ cup (1½ sticks) butter
  • 2 tablespoons instant coffee crystals
  • 4 tablespoons half and half
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Cake Prep:
  2. Preheat oven to 350 degrees. Grease and flour two round baking pans. In a large bowl, mix sugar, flour, and ¼ teaspoon salt. Set aside.
  3. Melt 2 sticks of butter in a pot over medium-low heat.
  4. While the butter is melting, add 3 tablespoons of instant coffee to 1 cup of boiling water. Set aside.
  5. Once the butter has melted, add the coffee mixture to it. Let the mixture come to a boil for about 10 seconds, then turn off the heat. Set aside.
  6. In a separate bowl, add the buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
  7. Pour the butter/coffee mixture into the flour mixture, and stir everything together gently. The purpose isn’t to mix the batter together perfectly, but to cool down the butter before adding the egg mixture. Add in the egg mixture and stir gently until well combined. Pour the batter evenly into the prepared pans. Bake for 20 to 22 minutes or until set. Allow to cool completely.
  8. Creamy Filling:
  9. to make the creamy filling add the cream cheese to a mixing bowl. Add the powdered sugar and heavy cream. Beat until light & fluffy, then set aside.
  10. Coffee Icing:
  11. Combine all the frosting ingredients using a hand mixer or stand mixer. Use 4 tablespoons of heavy cream to start, adding more if necessary to achieve the desired consistency. The frosting should be spreadable and fluffy. Make sure to let the frosting cool for about 5 to 10 minutes.
  12. Assembling Cake:
  13. When the layers cake a completely cool, spread the creamy filling mixture on the bottom layer. Transfer to a cake stand then gently lay the 2nd layer on top. Drizzle the coffee icing on the top. Allowing it to drip down the sides.
  14. Swirl the icing around on the sides, then count the seconds it takes you to indulge in and enjoy!

 

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While the butter is melting, add 3 tablespoons of instant coffee to 1 cup of boiling water. Set aside.Once the butter has melted, add the coffee mixture to it. Let the mixture come to a boil for about 10 seconds, then turn off the heat. Set aside.

 

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Once the butter has melted, add the coffee mixture to it. Let the mixture come to a boil for about 10 seconds, then turn off the heat. Set aside.

 

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In a separate bowl, add the buttermilk, eggs, baking soda, and vanilla. Mix until well combined.

Pour the butter/coffee mixture into the flour mixture, and stir everything together gently. The purpose isn’t to mix the batter together perfectly, but to cool down the butter before adding the egg mixture. Add in the egg mixture and stir gently until well combined. Pour the batter evenly into the prepared pans. Bake for 20 to 22 minutes or until set. Allow to cool completely.

 

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When the layers cake a completely cool, spread the creamy filling mixture on the bottom layer.

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Transfer to a cake stand then gently lay the 2nd layer on top.

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Transfer to a cake stand then gently lay the 2nd layer on top. Drizzle the coffee icing on the top. Allowing it to drip down the sides.

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Swirl the icing around on the sides, then count the seconds it takes you to indulge in and enjoy!

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Blackberry Cobbler

This recipe can be called the – Cuppa, Cuppa, Cuppa because it’s a cup of this and a cup of that throw in some blackberries and poof you have yourself one pretty cobbler.

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Blackberry Cobbler
 
Prep time
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Total time
 
Author:
Serves: 6 Servings
Ingredients
  • ½ stick butter, melted, plus more for greasing pan
  • 1¼ cups plus 2 tablespoons sugar
  • 1 cup self-rising flour
  • 1 cup whole milk
  • 2 cups fresh (or frozen) blackberries
  • Whipped cream and/or ice cream, for serving
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
  2. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
  3. Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle ¼ cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

 

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Orange “Bundt” Pound Cake

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Perfect for entertaining and simple enough for rookie cooks, Bundt cakes are ideal for any occasion.

When I think of a Bundt Cake my mind instantly goes to Mama making Bundt cakes in the 70’s (The Lemon ones where my favorite) and the movie “My Big Fat Greek Wedding”. It took the discussion of the Bundt cake to a whole new level of humor. Here’s why, take a look at the clip below:

 

 

So now we all know that the “Bundt Cake” serves two purposes – (1) a delicious cake and (2) it can serve as a flower holder too!

 

XO……Mis

 

Orange "Bundt" Pound Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • ¾ cup buttermilk
  • Zest of 5 oranges, finely grated (this can be less if you don't want it to be real orange-y. I wanted to make sure you could taste the orange flavor!)
  • ⅓ cup fresh orange juice
  • 3 cups all-purpose flour
  • 1½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • For the orange glaze:
  • Zest of 2 oranges
  • 2 cups powdered sugar
  • 2 tbsp. fresh orange juice
Instructions
  1. Preheat oven to 350 degrees, Fahrenheit. Grease and flour bundt pan, set aside.
  2. In a small bowl, combine buttermilk, orange zest, and orange juice. Set aside.
  3. In a bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.
  5. With the mixer on low, alternate adding the buttermilk mixture and flour mixture to the bowl, beginning and ending with the flour mixture.
  6. Pour batter into prepared bundt pan and bake for 50-60 minutes, or until toothpick inserted into cake comes out clean. If the top is browning too quickly, you can tent it with a piece of foil.
  7. Cool cake completely before flipping it out onto a cooling rack. Let cool for another 30 minutes after you've flipped it out on a cooling rack.
  8. In the meantime, make the orange glaze by whisking together orange zest, powdered sugar, and orange juice. Add more orange juice if you like a looser glaze.
  9. Pour glaze over top of the bundt cake. Cut and serve.
  10. Store in an airtight container for up to 5 days.

 

 

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Coconut Chocolate Chip Cookies

 

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As Summer began I had been reading up on some of the benefits of Coconut Oil. Here are some interesting bits of information I found:

The health benefits of coconut oil include hair care, skin care, stress relief, cholesterol level maintenance, weight loss, boosted immune system, proper digestion and regulated metabolism. It also provides relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV, and cancer, while helping to improve dental quality and bone strength. These benefits of oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and their respective properties, such as antimicrobial, antioxidant, anti-fungal, antibacterial and soothing qualities. Coconut oil is used extensively in tropical countries especially India, Sri Lanka, Thailand, Philippines etc., which have a good production of coconut oil.

 

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I have been incorporating Coconut oil in my morning smoothies and oatmeal .The personal benefits that I have seen from using Coconut oil for the last three months is my hair has more natural shine to it, my skin has and extra glow and my nails have been growing very fast. So I think there something to be said about this.

So recently I decided to test it out on a batch of cookies. The results where a very moist and decadent cookie. Give it a whirl, I think you will be delightfully surprised.

 

Coconut Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Serves: 16
Ingredients
  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 Tablespoon Coconut Oil
  • 1 stick unsalted butter, at room temperature
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • ¾ cup sweetened coconut flakes
  • ½ cup semisweet chocolate chips
  • ½ cup chopped pecans
Instructions
  1. Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
  3. Add the butter, coconut oil and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together.
  4. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2½ inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

 

 

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