Archive for the ‘Dessert’ Category

It’s obvious if you’re reading this that you know I’m a very famous food blogger. So famous, in fact, that I’ve been invited (after 6.5 long years of blogging) to be a co-hostess of a very exciting event in Chicago. You should assume that I was invited because of my fame and notoriety, and most definitely not because I’m friends with the organizer.

What is this event, you might ask? Why, let me share the details below:

Cookie Chocolate and Cheer Invitation

Whoa, look at all those actually notable co-hostesses. Big League. Anyhow, YOU should come to Cookies, Chocolate & Cheer at The Freehand Hotel!! Why? Well, perhaps you love cookies, or perhaps, like myself, you love complimentary cocktails. But the easiest (and best) reason of all why you should come – all proceeds benefit Chicago’s Youth Outreach Services, an amazing organization that helps at-risk teens secure a brighter future. $20 for cookie decorating, cocktails AND to help a great local organization? It’s a no-brainer! If you can come, get your tickets now!

Ok, so now that we’ll be seeing each other in short order, perhaps you’d like one of my very favorite cookie recipes. It’s actually a blast from the past on the blog, hailing all the way back to December 2010. Whoa.

These little lemon snow bites are honestly a favorite, one that I don’t always make, but always are delicious. Since I’ve unearthed the recipe, I may as well go ahead and make them again this year! Please note, I had to borrow some images from Munchin Munchies, because although I’ve made these cookies, I’ve never actually taken (decent) pictures!

Little Lemon Snow Bites

Little Lemon Snow Bites

Ingredients

1  17.5ounce package sugar cookie mix (I used Betty Crocker)
1/4 cup crushed lemon drops
2/3 cup lemon curd
2/3 cup frozen whipped dessert topping, thawed
2 tablespoons powdered sugar

1.  Preheat oven to 375 degrees.  Line a cookie sheet with foil; set aside.
Prepare the cookie mix according to package directions.  Stir in crushed lemon drops.  If necessary, cover and chill dough about 1 hour or until it is easy to handle.
2. Shape dough into 1-inch balls.  Place balls 2 inches apart on the prepared cookie sheet.  Bake in the preheated oven for 7-9 minutes or until edges are firm and bottoms are lightly browned.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack; cool.
3.  For filling, in a small bowl, stir together lemon curd and whipped topping.  Spoon 1 rounded teaspoon of the filling onto the bottom sides of half of the cookies.  Top with the remaining cookies, bottom sides down.  Press together lightly.  Sprinkle tops of cookies with powdered sugar.  Makes about 24 sandwich cookies.
To store:  Place filled cookies in a single layer in an airtight container; cover.  Store in the refrigerator for up to 3 days of freeze for up to 1 month.

Little Lemon Snow Bites2

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I don’t have anything against gluten – as far as I know, my insides happily accept the stuff, but please, don’t hate my guts for it. I was born this way. Some people have a gluten intolerance or are basically horribly allergic to the stuff. That sucks. Some people also just eat gluten-free for the health benefits, of which I’ve researched literally none, but I’m sure there have to be many.

Coming to us today is a recipe from Marie of Lady Ace Kitchen. If you can conjure up the picture of health, it would probably be Lady Ace, or possibly Lady Ace’s baby, cause when I found myself in the deep rabbit hole of all her awesome videos the other day, the first one I watched was how to make your own baby food using natural ingredients. That is one lucky tot.

Anyhow Lady Ace features a shit ton of Gluten-Free and Vegan/Vegetarian recipes on her blog. If you are into that kind of thing (like me, on January 2), then you should pop on over and peruse. In the meantime you’re getting a taste of what you mind find over there with her Gluten Free Cranberry Oat Bars. They look super awesome, and you can’t even see they’re missing the gluten ;)

cranberry oat bar

Gluten Free Cranberry Oat Bars

2 cups fresh cranberries
1/4 cup maple syrup

1 1/2 cups almond flour*
1 1/2 cups rolled oats, half blended into powder, half whole oats
1 tsp baking powder
Generous pinch salt
1/2 cup maple syrup
1/4 cup coconut oil, refrigerated

For the full recipe with instructions, please visit Lady Ace Kitchen. 

cranberry

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OMG, it’s December 1 already. As promised each year (ugh, why do I promise things ever?), I’ll be blogging every day of December, bringing you a recipe that I almost assuredly have never made or will never make, but looks pretty damn awesome! As you all know, I tend to fizzle out around December 2 11, but I will try to keep this thing running. Besides, it makes for lovely Instagram photos, and if you didn’t know already, I’m something of an Instagram star. I mean, definitely a self-proclaimed star, but a star nonetheless.

Let’s start the first day of a Recipe A Day until January with one of my personal favorite combos: booze and ice cream. This recipe is brought to you by none other than my magnificent blog wife, Chrissy, who happens to be an amazing cook, baker and ice cream maker. Oh, and she’s the Co-Founder of Chicagogrammers, which you MOS DEF should be following on Instagram!

Drunken Mint Chip Ice Cream

Anyway…churning ice cream sounds like a pretty awful thing, does it not? That’s why I prefer my ice creams to be no-churn, and I especially prefer it to be no-churned by someone other than me. That’s why I’ll be asking Chrissy to make this for me for a special Christmas treat. Shhh, don’t tell her!

If you’d like to try making this yourself, take a look at the recipe below, and don’t forget to hop on over to The Hungary Buddha Eats the World for the full recipe with instructions! Side note: her post for this ice cream recipe is actually a very touching tribute to her father.

drunken ice cream

Drunken Mint Chocolate Chip Ice Cream

Ingredients:

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk (1 cup)
  • 1/4 cup mint liquor (I used brancamenta)
  • 6 ounces dark chocolate, chopped

For the rest of the recipe, visit The Hungary Buddha Eats the World. And do that anyway, because it’s truly a great blog.

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7 Ways to Celebrate National Donut Day

I need dangerously little persuasion to eat a doughnut. If you know anything about me, my love for doughnuts is obviously one of the first things you think about. Therefore, it seems only natural that you should trust me to come up with 7 amazing ways to celebrate National Donut Day on June 3. I’m a subject matter expert. Additionally, because I’m grammar anal and need to preface this, I’m using both traditional spellings for donuts or doughnuts in this blog post. It’s fine.

1. Get Free Donuts (and eat them)

Duh. There are a bunch of national donut chains offering up the goods for free on June 3. Krispy Kreme, Dunkin Donuts, Entenman’s – free, free and free. For a full list, check out this link: Here Are All the Places You Can Get Free Doughnuts on National Doughnut Day

2. Get Free Donuts in Chicago (and eat them)

Yes, I live in Chicago, therefore I rarely eat Dunkin Donuts. I save myself for the good stuff, in order of holiness, Glazed & Infused, Stan’s and Do-Rite. If you’re a Chicagoan, check out all the places you can get a free doughnut from Time-Out: 9 Donut Day Freebies and Specials in Chicago

3. Look at Donuts on Instagram

Perhaps you’re on a diet, er, lifestyle change and don’t want to physically eat a donut. Why not stare longingly at your Instagram feed tomorrow as everyone else eats a donut? Yeah, that should be good times. Food & Wine Magazine put together a list of the best doughnut shops on Instagram, so if you want to ogle some donuts, that should be a good place to start. Need another? How about this one (from Glazed & Infused):

4. Make Doughnuts

The only thing more rewarding than buying a donut in a coffee shop is making a donut from scratch. Ok, I’d never really make a donut from scratch, but it seems like it could be true. Why don’t you try your hand at making these Orange Cardamom Doughnuts with Cranberry Glaze?

Orange Cardamom Doughnuts with Cranberry Glaze

5. Make a Recipe with Doughnuts

As wonderful as they are on their own, doughnuts don’t have to be a standalone experience.  They can be made into something else delicious entirely! For instance, what about this Cherry Cakeughnut, aka Day-Old-Doughnut Coffee Cake from Make it Like a Man:

Cherry Cakeunaught

Or how about this crazy amazing-looking Krispy Kreme Bread Pudding from Spicy Southern Kitchen:

Doughnut Bread Pudding

6. Draw on your Doughnuts

Inspired by Doodles Doughnuts in Chicago, why not grab some icing and go to town? I recently made a Doodle Doughnut for my 35th birthday (#halfwayto70), and it’s super fun and super tasty.

7. Wear Doughnut Clothing

My roommate, who clearly knows of my donut obsession, bought me this fantastic piece of wearable art for Christmas:

doughnut wearable

There are so many other doughnut fashion statements to be made, like this beautiful tank:

6733-heathered_red-z1-t-i-just-wanna-have-abs-olutely-all-the-donuts

And this stylish t-shirt:

53_eleven_paris_1504714481148-m

If all else fails, just dress up your dog like a donut:

Dog Donut

8. Bonus!

Just eat a damn doughnut. Treat yo’ self.

 

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I have this wonderful best friend who doesn’t live in the same state as I do, but I’m fairly sure I see her more often than most of my friends who live across town. She is the one I can count on to always be honest with me, even when it’s tough, and you should see her devil’s advocate routine. Spot on, that one. On a personal note, try to find that friend who is always honest with you, no matter what. I mean, sure, she’s going to lie to me and tell me I don’t look fat, but on the REAL stuff, matters of the heart and the like, R’s got my (considerably bigger) back(side).

Nutella-Stuffed-Peanut-Butter-Cookies
Read on »

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Finally. A recipe that brushes booze on top of baked goods. Obviously it’s a recipe we can all feel good about.

Since I’m quite tired for the evening, I’m going to pack it in, but I wanted to play blog catch-up, and make sure we’re on the right recipe on the right day.

These lovely little blondies are brought to you Ananda at Sometimes I Add Wine, which frankly, is clearly a winning blog name.

Spiked Eggnog Blondie

Spiked Eggnog Blondies

Ingredients:

  • – 1 1/4 cups all-purpose flour
  • – 1 cup sugar
  • – 1/2 tsp baking powder
  •  -1/4 tsp salt
  • – 2 large eggs
  • – 1/4 cup butter, melted
  • – 1/4 cup eggnog
  • – 1/2 tsp nutmeg
  • – 1 tsp vanilla extract
  • – 1 tsp rum extract
  • – 1/4 cup cinnamon chips
  • – 1 shot of rum for brushing on top
  • – Nutmeg for dusting on top

For the full recipe and instructions, pop on over to Sometimes I Add Wine. Happy Eggnog!!

Spiked Eggnog Blondies

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