Posts Tagged ‘dessert’

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. 


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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


  • – 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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Hey there, party peeps! I know, I know, I’ve missed a couple days of blogging. I am starting the full-on holidaze, and this week was the Superbowl of my holiday social outings. There’s been hardly any time for anything except, let’s face it, a veritable liquor store’s worth of booze floating around in my liver.

So, while I lounge on the couch watching “Bridget Jones’s Diary: The Edge of Reason,” I’m going to hit you up with a few quicker recipes today, so that I can get back to doing what this season is all about – sneaking a flask of peppermint bark vodka into Zoo Lights for your hot cocoa.

This recipe is brought to you by the one, the only, Chopping Block, Chicago’s best place to get your culinary genius on. If you haven’t heard of the Chopping Block, just go and take a class!

With no further ado, here is their most excellent looking Sticky Toffee Pudding:

Sticky Toffee Pudding


Sticky Toffee Pudding


For the cake:

  • 12 ounces dates, pitted and roughly chopped
  • 2 1/2 cups water
  • 2 teaspoons baking soda
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 stick softened butter, cut into pieces
  • 1 2/3 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract


For the butterscotch sauce:

  • 2 1/4 cups light brown sugar
  • 7 tablespoons butter
  • 1 cup half & half
  • 1 teaspoon brandy
  • 1/4 teaspoon vanilla extracr
  • 1 cup heavy cream, whipped to medium peaks, for garnish

For the rest of the instructions and full recipe, please visit The Chopping Block’s Chopping Blog (so adorable). 

Sticky Toffee Pudding

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Remember just the other day when I told you I have an obsession with doughnuts? Yep, still going strong, and I’m just so unbelievably excited to tell you about this crazy amazing invention from Jeff over at Make it Like a Man…which is how I make most things anyway. But, back to the exciting parts – IT’S A CAKE….MADE OUT OF DOUGHNUTS!!!!!!!!!!!!!!!!!!!!!

Let me be clear. IT’S A CAKE….MADE OUT OF DOUGHNUTS!!!!!!!!!!!!!!!!!!!!! When my mind is blown like this, it’s really hard to blog. So why don’t I just regale you with the pictures and ingredients, and be sure to pop on over and say “omg, thank you so much” to Jeff for coming up with A CAKE….MADE OUT OF DOUGHNUTS!!!!!!!!!!!!!!!!!!!!

Cherry Cakeunaught

Cherry Cakeughnut, aka Day-Old-Doughnut Coffee Cake


  • 5-6 large, day-old doughnuts
  • 1 yellow cake mix (which may require additional ingredients, such as eggs and oil)
  • 1-2 cups chocolate chips and/or chopped nuts, optionally
  • 2 Tbs sugar
  • 2 sixteen-oz cans pie filling, any flavor

Yep, yep, praise be to Jeff for the one, the only CAKE….MADE OUT OF DOUGHNUTS!!!!!!!!!!!!!!!!!!!!! Visit him at Make it Like a Man for the full recipe. 

Donake Original Cakeunaught

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Ladies and I’m guessing very few gentlemen! Today I’m SO excited to bring you a recipe from my brother-from-another-mother’s….mother! Mrs. Mary is one of my 2-4 loyal blog readers, and her son John is THE BEST. We’ve been friends for just around forever, and as has been stated previously re: my somewhat snarky friend crew, “He’s the best one of you all, yet you make fun of him mercilessly.” Yes, yes we do, and it is true, he IS the best one of us all. He’s kind, thoughtful, funny, and one of those friends that you might not talk to you everyday, but pick up right where you left off when you do. Don’t tell him I said that. 

Mrs. Mary is kind enough to share her recipe for Rocky Road Fudge with us, which she assures us is quite easy and makes a great gift. I know I wouldn’t turn this stuff down, and I do believe it’s easy, because you don’t have to use what surely is the bane of my existence in the kitchen – the dreaded candy thermometer. But, in all seriousness, I probably won’t be making this, because I’ll be waiting for Mrs. Mary to drop some off at my parents’ house :) Love you, Mary!!

Rocky Road Fudge

Rocky Road Fudge

  • 1 bag  (12oz) chocolate chips
  • 1 can Eagle Brand milk
  • 2Tbsp butter
  • 1 (16oz) jar Salted Dry-Roasted Peanuts
  • 1 large bag of mini-marshmallows
Use a large heavy kettle (Dutch Oven) to melt the butter and Eagle Brand milk together over low heat. Stir in the chocolate chips until melted. Remove from heat and stir in the peanuts until coated. Quickly, stir in the marshmallows — maybe 1/2 a bag at a time. These should not be melted, but coated, so work quickly.
Pour into a 9×13 buttered glass pan or line a metal pan with waxed paper. Chill until firm (approximately 2 hrs) before cutting into small squares. Store in a covered container. If you can resist eating it all right away (Mary, come on now…you know I can’t), it can be frozen or kept in the refrigerator for a few weeks!
Rocky Road Fudge
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Chocolate Coconut Macaroons

Good morning, internets! I’m back at it again today, blogging consistently for 5 days in a row. I know, it’s really hard and I’m proud of me, too. Allow myself just a few more minutes to pat myself on the back, and generally gloat about how amazing and awesome I am (I’ll do this silently, because I fear it might be getting a little weird).

Anyhoo, today we’ve got a recipe from my friend Anne from A Squared, who I actually knew in real life from my old job, but had no idea she was a blogger, until I think I randomly followed her on Twitter or Instagram or something and I was all like, “Anne?” and she was all like, “Katie?” and then we figured out that we both were super cool bloggers in all of our spare time outside of the real world workforce.

Anne’s coming at us with some seriously delicious-looking Coconut Cherry Macaroons, made with unsweetened giant coconut flakes, which we all know is crazy talk, because the ones from Trader Joe’s are where it’s at, but I believe her when she tells us they’re good, because Anne’s awesome and wouldn’t lie to us, internets. They look super festive for Christmas, and I’m guessing they’d keep well for a few weeks, possibly in the fridge?

Coconut Macaroon

Coconut Cherry Macaroons with Chocolate Drizzle


  • 1 (14-oz.) can sweetened condensed milk
  • 3 Tbs. granulated sugar
  • 2 tsp. vanilla extract
  • 2 egg whites
  • 6 cups unsweetened coconut flakes *She used these from Edward & Sons
  • 3/4 cup dried tart cherries
  • 1 cup semisweet chocolate chips
  • 1 Tbs. canola oil

For the full instructions, head on over to A Squared, and tell Anne hello!! 

Chocolate Coconut Macaroons

Coconut Macaroons

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