Category Archives: Sweets

Christmas S’mores Brownies

S’mores are not just for the summer. Add this Christmas twist to a summer classic, as the perfect addition alongside your Christmas cookies.

Eggnog Marshmallow. Light, fluffy & providing a dose of Christmas flavors.

Christmas S’mores Brownies

Ingredients:

  • 8-10 graham crackers
  • 1 cup of granulated sugar
  • 1 cup of light brown sugar
  • 3 eggs
  • 1 cup of melted butter
  • 1 TSP of vanilla extract
  • 1 TSP of salt
  • 3 cups of cocoa powder
  • 1 1/2 cup of flour
  • 3 packets of plain gelatin
  • 1/2 cup of eggnog
  • 1 cup of light brown sugar
  • 1/2 cup of water
  • 1 TSP of vanilla extract
  • 2 TSP of corn starch
  1. Brownies. Heat oven to 300 degrees.
  2. Add eggs and brown & granulated sugar. Combined until whipped.
  3. Add melted butter, vanilla extract & salt. Combine until fully incorporated.
  4. Add cocoa powder and flour slowly.
  5. Spray baking pan with baking spray. Layer graham crackers on baking pan so it covers as much of the bottom of the pan as possible.
  6. Layer brownie batter.
  7. Bake for 40 minutes.
  8. Remove and allow to fully cook for multiple hours.
  9. Eggnog Marshmallows. On medium heat, add eggnog. Stir in to dissolve sugar. Heat on medium high heat for 8-10 minutes:
  10. In separate bowl, add jello packets to 1/2 cup of water.
  11. Add jello mixture to eggnog mixture and lower heat.
  12. With hand mixture, whip on high for 8-10 minutes until tripled in size.
  13. Add on top of cooled brownies.
  14. Allow to set for 8 hours in the fridge.
  15. Torch the top of the marshmallow if desired.
  16. Serve & enjoy!

Pistachio Shortbread Fig Jam Wreaths

Deck the halls with pistachio wreaths. Not your average sugar cookie, every layer of this wreath offers a different note of flavor.

Shortbread cookie. The base of the cookie is shortbread, which is light, fluffy, buttery & crisp.

Eggnog Icing. Adds an additional layer of warmth.

Crushed Pistachios. Not only providing a green color but mild nuttiness completing sweetness.

Fig Jam. Provides a honey like sweetness more subtle than traditional raspberry or grape.

Pistachio Shortbread Fig Jam Wreaths

Ingredients:

  • 1 cup of butter, softened
  • 1 cup of powdered sugar
  • 2 cups of flour
  • 1 TSP of salt
  • 1 TSP of cold water
  • 1/2 cup of powdered sugar
  • 4 TBSP of eggnog
  • 1/2 cup of crushed pistachios
  • 2 TBSP of dried edible flowers *optional*
  • Decorative Sprinkles *optional*
  • 1/2 cup of fig jam
  1. Shortbread cookies. Heat oven to 325 degrees.
  2. Cube butter. Add to food processor, add flour, powdered sugar and salt. Add water if needed.
  3. Process until combined and crumbly.
  4. Combine into a single ball. Cool in fridge for 20 minutes.
  5. Roll dough on surface covered with powdered sugar until 1/8th an inch thick.
  6. Cut out cookies. Using a large and circular cutter, create an equal number of bottom and top layer cookies.
  7. Bake bottom layer cookies for 10-12 minutes, or until the edges or golden. Bake the top layers for 8-10. Allow cookies to cool.
  8. Eggnog Icing. In bowl, add eggnog and powdered sugar until fully incorporated.
  9. Dip top layer of cooled cookies. Drop off excess.
  10. Sprinkle with crushed pistachios, dried flowers and sprinkles.
  11. Place on drying rack and allow icing to dry.
  12. Assemble cookies. Spread thin layer of fig jam on cookies.
  13. Serve and enjoy!

Spiked Crème Brûlée Latte

For when you’re it’s too cold for an espresso martini but you’re not a fan of hot toddy’s.

I too am enthralled with espresso martinis, but winter is here, and with that perpetual coldness.

Crème brûlée syrup. Here’s an alternative hot espresso based drink which is a dupe for a Starbucks holiday mainstay. The crème brûlée syrup is surprisingly simple. Save what’s leftover for your morning cup.

Rum based. A deviation from the base liquor of a espresso martini simply because the complexity and richness of rum pairs best with the crème brûlée syrup.

Spiked Crème Brûlée Latte

Ingredients:

  • 1/2 cup of granulated sugar
  • 1 1/2 cup of water
  • 1 TSP of vanilla extract
  • 2 shots of freshly brewed espresso
  • 1.5 ounces of dark rum
  • 1/2 cup of oat milk (or dairy/ non-dairy milk of your choice)
  1. Crème brûlée syrup. Heat pan at medium-high heat. Add water and stir in sugar. Stir until dissolved.
  2. Once mixture begins to bubble and brown, approximately 7-10 minutes later, remove from heat. Stir frequently with long spoon or whisk.
  3. Place majority (approximately 95 %) of syrup in heat safe container and allow to cool.
  4. Creme Brûlée Crumbles. On a baking sheet or plate lined with parchment paper, pour our remain syrup.
  5. Spread out with spatula. Allow to cool and harden.
  6. Once hardened, torch with kitchen torch to brûlée. Allow to cool and harden again.
  7. Once fully cooled, crumble with sharp knife into small pieces.
  8. Assemble drink. Add espresso, rum and syrup into mug. Stir.
  9. Top with frothed milk and crumbles.
  10. Serve & enjoy!

Pumpkin Butter Cinnamon Rolls

Pumpkin butter cinnamon rolls with flavor in the dough & filling.

Pumpkin Butter Cinnamon Rolls

Ingredients:

  • 3/4 cup of milk
  • 1 pack of yeast
  • 1/3 cup of light brown sugar
  • 1 cup of pumpkin purée
  • 1 egg
  • 2 TBSP of melted butter
  • 4 1/2 cups of flour
  • 1 TSP of salt
  • 2 TSP of pumpkin spice
  • 1/4 cup of light brown sugar
  • 1/2 cup of pumpkin purée
  • 2 TSP of pumpkin spice
  • 1 cup of confectioners sugar
  • 1/4 cup of light brown sugar
  • 2 TBSP of milk/ water
  1. Make the dough. Heat milk in microwave for 20 second until warm but not scalding.
  2. Add yeast and 1/4 cup of light brown sugar.
  3. Mix until fully incorporated & allow to sit for 5 minutes until foamy.
  4. In larger bowl with hand or stand mixer, add milk mixture. Add egg, 1 cup of pumpkin purée and melted butter. Mix until fully incorporated.
  5. Slowly add in flour, salt & pumpkin pie spice.
  6. Form dough into compact ball and place in floured bowl.
  7. Allow dough to rise until it has at least doubled in size. My favorite way to aid this process is to heat the oven to 200 degrees, turn off the oven and open the door. Then place the dough in floured bowl in the center rack. Below, add boiling water to oven safe dish.
  8. Make the Pumpkin Butter. In a bowl, combine 1/2 cup of pumpkin, 1/4 cup of light brown sugar, and 2 TSP of pumpkin pie spice. Mix until fully incorporated.
  9. Assemble Rolls. Once dough has risen, remove and place onto a floured cutting board.
  10. Roll out the the dough into a rectangle and about 1/8 inch thick. Make sure the dough is evenly rolled.
  11. Spread the pumpkin butter evenly along the entire rectangle.
  12. Starting from the long end, roll until log is formed.
  13. Cut into 1 inch thick rolls.
  14. Add to baking pan, placing rolls directly next to each other.
  15. Bake at 350 for 20-25 or until golden brown. Allow to cool for 5-10 minutes before icing.
  16. Make icing. Combine 1 cup of confectioners sugar, 1/4 cup of light brown sugar, vanilla extract, and 2 TBSP of milk.
  17. Ice rolls. Spread icing evenly on rolls, serve warm & enjoy!

Maple Browned Butter Pumpkin Cookies

Couldn’t shorten the name because all of the ingredients deserve to shine.

Browned butter. Maple. Pumpkin. All in one soft & delicious cookie. These cookie may look simple but they’re pack with flavor in every single bite.

An elevated way to enjoy your pumpkin spice and in season from September to December, these are sure to wow your guests from spooky season to Christmas Day (and beyond).

Browned Butter. Browning butter is the process melting cooking butter to create a toasted and nutty flavor. In short, you’re adding an additional layer of flavor. For more on browning butter, read here.

Maple Butter. Sometimes interchangeably referred to as Maple Cream, but not Maple syrup. Maple butter is pure maple syrup whipped up into a creamy texture. This will make your cookies fluffier than the traditional syrup. Using syrup will give you similar flavor but not texture.

Maple Browned Butter Pumpkin Cookies

Ingredients:

  • 1 cup of butter, browned
  • 3/4 cup of dark brown sugar
  • 1 egg
  • 2 TBSP of pumpkin pie spice
  • 1/4 cup of maple butter
  • 3/4 cup of pumpkin purée
  • 1 TSP of baking powder
  • 1 TSP of vanilla extract
  • 1/2 TSP of salt
  • 4 cups of flour
  • 1/4 cup of granulated sugar
  1. Brown butter. Heat sauce pan at low- medium heat.
  2. Add 1 cup of butter and melt.
  3. Stir frequently until butter turns from yellow to light brown.
  4. Remove from sauce pan and allow to cook for about 30 minutes.
  5. Combine wet ingredients. Combine cooled browned butter with dark brown sugar.
  6. Mix browned butter and sugar. Add egg, maple butter and pumpkin puree. Mix until fully incorporated.
  7. Combine dry ingredients. In a separate bowl, combine flour, baking powder, pumpkin spice, and salt. Mix until fully incorporated.
  8. Combine. Slowly combine flour mixture to wet ingredients until fully incorporated.
  9. Bake. Pre-heat oven to 350. Use a spoon (like an ice cream scooper) to create equal sized balls.
  10. Bake at 350 for 20 minutes for a chewy and soft cookies.
  11. Serve & enjoy!

Chai Pumpkin Spice Babka

Not your average pumpkin loaf. Plus a super simple and delicious pumpkin butter recipe.

I too was intimidated by babka until I realized it’s perfection is in it’s imperfections. For most, perfection when it comes to a braided and stuffed bread is difficult. Do not let that discourage you from trying something new.

Pumpkin butter is surprisingly simple to make an master. While I love Trader Joe’s Pumpkin Butter, it can be easily made with only 3 ingredients.

Chai spiced how? This recipe incorporates real chai tea via chai milk tea. It’s a simple way to get all of the chai flavor while not watering the dough down.

Chai Pumpkin Spice Babka

Ingredients:

  • 1 cup of whole milk
  • 3-4 tea bags worth of chai tea
  • 1 packet of activated yeast
  • 1/2 cup of light brown sugar
  • 5 cups of flour
  • 1 TSP of salt
  • 1 TSP of pumpkin spice (cinnamon, nutmeg, all spice, ginger)
  • 4 eggs
  • 1 stick of butter
  • 1/2 can of pumpkin purée
  • 1/4 cup of brown sugar
  • 1 TSP of pumpkin spice

Dough:

  1. Heat milk in pan on medium heat until lightly bubbling.
  2. Place in heat safe container.
  3. Place chai tea bags in warmed milk and allow to steep for 10 minutes (the longer you steep the stronger the flavor)
  4. Remove tea bags.
  5. Once chai milk mixture is mildly warm (but not scalding) add active yeast.
  6. Allow yeast to incorporate into milk for approximately 5 minutes. While it is not necessary to ‘activate’ active yeast, it ensures that is not expired prior to baking aka will not waste precious ingredients prior to baking.
  7. Combine chai yeast milk mixture, 1/2 cup of brown sugar, and eggs.
  8. In separate bowl, combine flour, salt, and pumpkin spice.
  9. Slowly fold in flour mixture to wet ingredients mixture.
  10. With your hands, slowly knead in cubes of softened butter one by one until glossy dough forms.
  11. Shape into ball and place into floured bowl.
  12. Allow dough to rise until it has at least doubled in size in a warm and damp environment. I like to heat my oven to 200, open the door to allow excess heat to exit, and place a baking tin of bowling water inside.

Pumpkin Butter:

  1. While dough is rising, combine pumpkin purée, brown sugar and pumpkin spice until fully incorporated.
  2. Yes it’s that simple.

Assembly & Baking:

  1. Once dough has risen, place of floured surface and roll out a rectangle.
  2. Smear pumpkin butter until fully coated.
  3. Roll the dough along the long end (aka the end running vertically). Tightly roll until it reaches the end.
  4. Place the seam, or the place where the wrapping of dough ends down on the cutting board.
  5. Cut the dough along the top, on the middle of the rolled dough. This should expose layers of the filling.
  6. Cut each individual cut dough piece in half.
  7. Braid the pieces of dough, filing side up.
  8. Place in a bread tin for baking.
  9. Coat the top of the bread with egg wash and sugar.
  10. Bake at 350 for 40 minutes or until golden brown.
  11. Serve and enjoy!

Apple Pie No-Churn Ice Cream & Pie Crust Cone

Apple Pie in a Cone > Apple Pie a la mode.

There is nothing better than a fresh apple pie with a scoop of vanilla ice cream on top.

Apple pie is one of my favorite fall desserts and is a mainstay on my fall baking circuit, especially after apple picking. Enter this Apple Pie Ice-Cream & Pie Crust Cone, it gives you everything you love about apple pie but with a frozen twist.

No churn recipe. You do not need an ice cream maker for this recipe, simply a freezer & some patience.

Apple Pie No-Churn Ice Cream & Pie Crust Cone

Ingredients:

2 cups of heavy cream (cold)

14 oz (1 can) of sweetened condensed milk

1 TSP of vanilla extract

1/2 TSP of cinnamon

A dash of ginger & nutmeg

1 stick of butter

2 1/4 cups of flour

1 TSP of salt

3-4 TSP of flour

3 medium-large granny smith apples

2 TBSP of brown sugar

1 TSP of cinnamon

A dash of nutmeg & ginger

Apple Filling:

  1. Peel, core and dice granny smith apples into fine pieces.
  2. Heat pan to medium heat.
  3. Melt butter. Add sugar. Stir until melted.
  4. Add apples.
  5. Cook on medium for 5-7 minutes.
  6. Lower heat, and simmer until apples are tender or for approximately 7 additional minutes.
  7. Remove from pan and allow to cool.
  8. Once cooled, add to food processor. Pulse until apple mixture is slightly liquified but not to the point to which you cannot see apple chunks.
  9. Place in fridge and allow to cool further.

Ice-Cream Base:

  1. Add heavy cream to a bowl.
  2. Whip heavy cream with hand mixture until stiff peaks are formed.
  3. Add in sweetened condensed milk and mix until fully incorporated.
  4. Add in apples, vanilla, 1 TSP of cinnamon, and dash of ginger & nutmeg.
  5. Add in apple mixture and mix until fully incorporated.
  6. Place in freezer safe pan ( I used a larger brownie pan) cover and freeze for at least 6 hours or overnight for best results.

Pie Crust Cone:

  1. Cube cold stick of butter and add to food processor.
  2. Add flour & salt.
  3. Slowly pulse and add cold water tablespoon by tablespoon until crumbly mixture achieved.
  4. Let cool overnight.
  5. Roll out dough until thin.
  6. Cut into equal length strips as if you were creating a lattice. The lengths of which need not be identical.
  7. With aluminum foil, create triangular shape with a flat bottom. The shape need not be perfect, but must be flat at the bottom so it can stand up on a baking sheet.
  8. Wrap the aluminum shape with parchment paper, twisting the top to secure and cutting off the excess.
  9. Starting from the top, wrap each strip of pie crust on the cone mold slightly overlapping each layer until completely covered.
  10. Cover with egg wash & sugar.
  11. Place on baking sheet.
  12. Bake at 350 for 30 minutes or until golden brown.
  13. Allow cone to fully cool before adding ice cream.

Brown Butter Apple Spice Pancakes

Every autumn Sunday morning should look like this.

I am constantly looking for the perfect brunch dish and a creative way to use my yearly apple haul. These Brown Butter Apple Spice Pancakes, achieve both, flawlessly.

Why browned butter? Browning butter, which breaks down the milk compounds, brings out a caramel flavor not typically found in normal butter.

It keeps the pancakes fluffy and light all the while adding caramel flavor.

Brown Butter Apple Spice Pancakes

Ingredients:

  • 1 1/3 cup of flour
  • 1 TSP of baking powder
  • 1 TSP of cinnamon
  • 1/4 TSP of nutmeg & ground ginger
  • 1/2 TSP of salt
  • 2 TBSP of dark brown sugar
  • 4 TBSP of butter
  • 1 TSP of vanilla extract
  • 1 egg
  • 1 1/3 cup of milk
  • 2 large Granny Smith apples, peeled, cored and finely chopped
  • 2 TBSP of dark brown sugar
  • 1 TSP of cinnamon

Pancakes:

  1. Combine flour, baking powder, cinnamon, nutmeg, ground ginger, salt and 2 TBSP of dark brown sugar. Mix until fully incorporated.
  2. Add egg, vanilla, and milk.
  3. Bring medium pot to medium heat. Add 4 TBSP of butter. Once butter fully melts, lower heat to medium-low.
  4. Cook butter until browned stirring occasionally.
  5. Add into batter and mix until fully incorporated.
  6. Heat pan to medium. Coat with butter, cook pancakes until golden on each side.

Apple Topping:

  1. Peel, core, and finely chop Granny Smith apples.
  2. Add 2 TBSP of butter to a medium pan.
  3. Allow butter to brown in the same method as listed above.
  4. Add apples, 2 TBSP of dark brown sugar, and cinnamon.
  5. Lower heat to medium low.
  6. Cook apples until tender but not mushy for approximately 10 minutes.
  7. Add to pancakes, serve and enjoy!

Pumpkin Cream Cold Brew

Join me in being basic by making these until December 1st.

2020 forced me to take a hard look at my coffee consumption. I’ve found that many of the coffees I enjoy can be made at home.

This Pumpkin Cream Cold Brew dupe is made for the average person to make. It incorporates all of which you love from coffee shop and makes it even better.

What I tweaked. This recipe is less sweet and has stronger pumpkin flavor. Also, it is a fluffier texture. I opted to sweeten it with something you’re more likely to have in your pantry.

Milk Substitutes: I too typically utilize milk alternative when it comes to my coffee. Plant and nut milk (and even fat free cow’s milk) were less successful in achieving the “foam” texture.

Pumpkin Cream Cold Brew

Ingredients:

3 TBSP pumpkin purée

2 TSP of confectioners sugar

1 TSP of vanilla

1 TSP of pumpkin pie spice (or a dash of cinnamon, ginger & nutmeg )

1/2 cup of heavy cream

1/2 TBSP of water

10 oz of cold brew coffee

  1. In blender, combine pumpkin purée, confectioners sugar, vanilla, pumpkin pie spice, heavy cream and water.
  2. Blend until fully incorporated.
  3. Top on cold brew, serve & enjoy!

Coconut Lime Creme Brûlée

Island Vibes meets French pâtisserie.

A french dessert classic meets the iconic flavor duo of lime & coconut. This is the perfect dessert to top off your summer gathering.

This recipe incorporates simple ingredients to ease preparation.

This is your sign to invest in a kitchen blow torch. I promise you will not obtain the ideal creme brûlée crust without it. An oven broiler will burn the creamy creme & an open flame from a traditional lighter isn’t up for the task.

Coconut Lime Creme Brûlée

Ingredients:

  • 2 cups of heavy cream
  • 2 TBSP of coconut cream
  • 1 lime worth of lime juice
  • 1/3 cup of granulated sugars, plus more for burning
  • 2 egg yolks
  • 1/8 cup of shredded sweetened coconut
  1. In a medium pot on medium – low heat add heavy cream, coconut cream and lime juice.
  2. Stir with whisk until substances thickens.
  3. Remove from heat, let cool for a few minutes.
  4. Add egg yolks and granulated sugar.
  5. Heat oven to 325.
  6. In large deep pan, add enough boiling water to hit slightly above the mid point of the ramekins you will be portioning your creme brûlée in. Note – Make sure you boil the water prior to placing in the oven to ensure proper baking.
  7. Portion creme brulee mixture in ramekins, and place into pan with boiling water carefully.
  8. Bake for 30 minutes.
  9. Remove from oven, and remove ramekins from pan.
  10. Refrigerate for at least 1 hour, but the longer the better.
  11. Remove from refrigerator. Allow creme brûlée to sit at room temperature
  12. Sprinkle thin layer of sugar on top of each ramekin.
  13. Burn with blow torch until sugar is caramelized.
  14. Garnish with toasted shredded coconut, serve & enjoy!