Keep It Sweet Desserts

This fresh blueberry bundt cake with a sweet vanilla bean glaze might be the highlight of your summer desserts!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 16 – 20 servings

Ingredients

For the cake:

For the blueberries:

530g (4 cups) blueberries
16g (2 tablespoons) all-purpose flour

For the batter:

395g (~3 cups) all-purpose flour
5g (1 teaspoon) baking soda
5g (1 teaspoon) salt
227g (1 cup) unsalted butter, softened at room temperature
80 milliliters (1/3 cup) vegetable oil
235g (~1 cup, tightly packed) light brown sugar
105g (~1/2 cup) granulated sugar
150g (~3 large) whole eggs at room temperature
15 milliliters (1 tablespoon) pure vanilla extract

Vanilla Bean Glaze:

160g (1 cup) powdered sugar
30-45 milliliters (2-3 tablespoons) milk (see directions)
5 milliliters (1 teaspoon) pure vanilla extract
1 whole vanilla bean

Instructions

To make the cake:

Preheat oven to 350 degrees
Liberally grease and flour a 12 or 14 cup bundt pan; set aside
In a medium bowl, lightly toss the blueberries with flour, set aside
In another medium sized bowl, whisk together the flour, baking soda and salt; set aside
In the large mixing bowl of an electric mixer, beat together the butter, oil and sugars on medium speed for 3 minutes; mix in eggs and vanilla on low-medium speed until combined
Scrape sides of the bowl with a spatula and carefully add the dry ingredients while mixer is on low speed just until combined
Remove bowl from mixer and gently fold in the blueberries; do not overmix
Pour batter into prepared bundt pan and bake for 44-48 minutes, or until cake is lightly browned and a knife inserted into the cake comes out clean
Allow to cool for 15 minutes before inverting onto a cooling rack and lifting pan off of cake; set aside to cool while preparing glaze

To make the Glaze:

Whisk together powdered sugar, 2 tablespoons milk and vanilla extract until well combined and smooth; add up to one tablespoon if mixture is too thick (should be able to drizzle from whisk)
Whisk in the inside of vanilla bean
Drizzle glaze over cake and serve

Notes

Adapted from this Apple Bundt Cake
Cake best enjoyed same day it is made but leftovers can be stored in an airtight container or well covered for up to three days at room temperature

Blueberry Chocolate Chunk Blondies

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No Churn Blueberry Crisp Ice Cream

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Blueberry Crisp Oatmeal Cookies

June 7, 2016 Keep It Sweet 5 Comments

Summer’s favorite dessert in the form of a buttery, chewy and delicious cookie!

Yes, I’m still here! Between life’s craziness and some computer issues I haven’t been able to post much over these last few weeks but I’m back… with cookies!

And not just any cookie, but perhaps summer’s favorite cookie. I love a warm fruit crisp with melting ice cream as much as anyone else, but it isn’t the best dessert to take and share with friends (because, well, mess). Cookies, however, are always good for sharing with friends. And to be honest, I’m pretty sure I need to bring these blueberry cookies to every summer party I go to. Chewy, oaty, fruity, sweet and buttery, these cookies will be an instant hit!

Make them, eat them, enjoy. Repeat!

5.0 from 2 reviews

Blueberry Crisp Oatmeal Cookies

Summer’s favorite dessert in the form of a buttery, chewy and delicious cookie!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 28 large cookies

Ingredients

66g (1/2 cup) grams all-purpose flour
78g (1/2 cup) white whole wheat flour
8g (1 teaspoon) baking soda
2g (1 teaspoon) cinnamon
3g (1/2 teaspoon) salt
227g (1 cup) unsalted butter, softened
234g (1 cup, packed) light brown sugar
106g (1/2 cup) granulated sugar
100g (2 large) whole eggs
5 milliliters (1 teaspoon) vanilla
320g (4 cups) old-fashioned oats
250g (2 cups) fresh blueberries

Instructions

Whisk together flours, baking soda, cinnamon and salt; set aside
In the large bowl of an electric mixer with paddle attachment, beat butter and sugars on medium-high speed until light and fluffy
Mix in eggs and vanilla
Reduce speed to low and gradually add the flour mixture
Once combined, stir in the oatmeal; then carefully stir in blueberries
Chill dough in refrigerator for at least two hours (see note)
Once dough has chilled, pre-heat oven to 350 degrees and line baking sheets with parchment paper
With a large cookie dough scoop (~3 tablespoons), place cookie dough balls about 2-3 inches apart from one another
Bake cookies 15-17 min until edges are golden brown and center still looks slightly underbaked (they will continue to set as they cool)
Slide parchment paper with cookies onto a wire rack and allow to cool completely before eating (see note)

Notes

Cookie dough must be chilled at least two hours and may be chilled up to two days before baking
Allow cookies to cool completely and set before removing from parchment paper or they will break and fall apart
Store baked cookies in an airtight container at room temperature up to three days or in freezer up to one month

No Churn Blueberry Crisp Ice Cream

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Brown Sugar Caramel Pear Crisp

February 19, 2016 Keep It Sweet 2 Comments

Warm caramel pear crisp topped with a crisp oatmeal topping is perfect the cold late winter days.

Every February I get that feeling that Spring isn’t too far away. And while in some parts of the states that is probably true, here in the Northeast we don’t get real spring weather until close to May. So to make it through that long cold stretch, we need warm, comforting dessert.

Crisps, crumbles and cobblers never fail to disappoint. Warm sweet fruit topped with a flavorful crumbly topping, often served with ice cream… what’s not to like? Here I took advantage of the plethora of pears we had while they are still in season. They paired so well with a brown sugar caramel. If you want, you can serve the crisp with ice cream and additional caramel sauce (the recipe makes more than enough for the crisp itself). However, this was really good enough to stand on it’s own. The pears almost melt in your mouth and the oatmeal-ful topping is so satisfying.

Brown Sugar Caramel Pear Crisp

Warm caramel pear crisp topped with a crisp oatmeal topping is perfect the cold late winter days.

Author: Lauren Lilling

Recipe type: Dessert

Makes: Serves 6

Ingredients

Topping:

55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
40g (~1/2 cup) old fashioned oatmeal*
70g (~1/3 cup, tightly packed) light brown sugar
½g (¼ teaspoon) ground cinnamon
55g (1/4 cup) cold unsalted butter, cut into small cubes

Filling:

700g sliced ripe pears (about 4 large)
15g (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
⅓ cup brown sugar caramel sauce (recipe below)

Instructions

Pre-heat oven to 350 degrees
In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
Add butter and use fingers to combine until mixture is slightly lumpy; set aside
Prepare filling; in 9-inch round shallow baking dish (like a pie plate), stir together pears, oat flour and caramel sauce
Distribute topping evenly over top of fruit
Bake for about 20-25 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time

Brown Sugar Caramel Sauce

Brown sugar-based caramel sauce adds a special element to the pear crisp!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 1 cup

Ingredients

234g (1 cup tightly packed) light brown sugar
113g (1/2 cup) unsalted butter, softened at room temperature
118 milliliters (1/2 cup) whole milk
5g (1 teaspoon) salt

Instructions

Place the sugar, butter, and salt in a medium-sized heavy-duty pot over medium heat; stir until the butter and sugar have dissolved
Sir in milk; increase heat to medium-high and continue to cook for four minutes (mixture should come to a boil within one minute); immediately remove from heat and stir; pour into a heat-proof bowl to cool
Store in refrigerator up to one week before using; re-heat gently in microwave to loosen before using

Notes

Adapted from Recipe from The Level Headed Chef

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Apple and Pear Crisp

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Big Crumb Cranberry Coffee Cake

November 9, 2015 Keep It Sweet 8 Comments

New York style crumb cake layered with fresh cranberries. This is the perfect holiday coffee cake!

There are people who eat coffee cake as it’s probably intended, all of the components in one bite. And then there are the rest of us (most of us?), who are inclined to eat all the crumbs off the top to leave behind a sad and naked cake. For my fellow crumb lovers, this cake is for you.

Thick crumb topping, and I’m not messing around, we’ve got a real 1:1 ratio of cake to crumb, tart cranberries and a light vanilla cake base come together for the ultimate New York style crumb cake. This is the quintessential cake for breakfast or the “surprise, I wasn’t expecting that for dessert but I’m oh so glad it’s here” cake. This big crumb cranberry coffee cake would add a lovely surprise to your Thanksgiving dessert spread. Or, if you are really planning ahead, store this in your recipe box for Christmas brunch. The cake makes a substantial 15 servings which is perfect for a big holiday brunch or even better for picking at throughout the day. A slice here, a slice there, and a few extra crumbs off the top is exactly how I’d like it.

5.0 from 1 reviews

Big Crumb Cranberry Coffee Cake

Prep time

40 mins

Cook time

55 mins

Total time

1 hour 35 mins

New York style crumb cake layered with fresh cranberries. This is the perfect holiday coffee cake!

Author: Lauren Lilling

Recipe type: brunch, breakfast

Makes: 15 servings

Ingredients

For the crumb topping:

234g (1 cup) firmly packed light brown sugar
106g (1/2 cup) granulated sugar
9g (1½ tablespoons) cinnamon
3g (1/2 teaspoon) salt
227g (1 cup) unsalted butter, melted
330g (~2½ cups) all-purpose flour

For the cranberries:

250g (3 cups) fresh cranberries
14g (1 tablespoon) granulated sugar
1g (1/2 tablespoon) orange zest (from ~1 orange)
1g (1/2 teaspoon) ground cinnamon
½g (½ teaspoon) ground ginger

For the cake:

330g (~2½ cups) all-purpose flour
4g (3/4 teaspoon) baking powder
5g (1 teaspoon) baking soda
3g (1/2 teaspoon) salt
170g (3/4 cup) unsalted butter, softened at room temperature
318g (1½ cups) granulated sugar
110g (2 large) whole eggs
284g (1¼ cups) plain greek yogurt (I used nonfat but any type will work)
5 milliliters (1 teaspoon) vanilla extract

Instructions

Pre-heat oven to 350 degrees; line a a 13x9 baking pan with parchment paper; set aside
Additionally, line a baking sheet with parchment paper and set aside

Prepare the crumb topping

In a medium bowl, stir together sugars, salt and cinnamon; whisk in melted butter; whisk in flour until it is completely absorbed
Spread topping mix out on prepared baking sheet set aside

Prepare cranberries

In a medium bowl, stir together cranberries, sugar, orange zest, cinnamon and ginger; set aside

Prepare cake

In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
In the large bowl of an electric mixer, beat butter and sugar for several minutes until light and fluffy
Scrape the sides of the bowl with a spatula and then add the eggs, one at a time, mixing on medium speed in-between; beat just until incorporated
Scrape the bowl again and add yogurt and vanilla and mix on medium speed just until combined
Add ⅓ of the dry ingredients and stir on low speed just until combined; repeat with remaining dry ingredients in two parts and do not over-mix; pour cake batter into prepared baking pan
Sprinkle cranberries over top and then drop chunks of the topping over cake layer until completely covered with a thick layer of topping
Bake for about 55 minutes or until a knife or toothpick comes out clean from center; if topping starts to brown too much while cooking, lightly cover with a layer of tin foil and continue to bake as directed
Allow to cool for several minutes before slicing and serving; keep well covered at room temperature up to three days or wrap well and store in freezer up to one month

Notes

Adapted from Fake Ginger

Apple Cinnamon Crumb Cake

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Apple and Pear Crisp

October 7, 2015 Keep It Sweet 26 Comments

Warm apple and pear crisp is comforting and delicious, especially with ice cream!

***This post was originally published five years ago! It’s one of my favorite recipes and was worth sharing again with new photos and an easily printable recipe. And yes, once again, we ate the whole thing in one weekend.***

I call this a weekend dessert because it won’t last you more than 2 days. Whether you live alone or with a significant other, or especially if you have kids, this dessert will be eaten in less than 2 days. I speak the truth because I baked mine last night and now there is none left.

One week after a trip to Costco, we still had a ton of apples and pears left uneaten. The apples wouldn’t go bad, but I knew the pears would be browned and bruised in a few days. Obviously the only solution is baking:-) Since I have seen so many apple crisps in the blogworld lately, I decided to jump on the bandwagon and make one of my own.

Yesterday was an amazing day. I had no real agenda and was able to take advantage of the cloudless sky and perfect temperatures with a walk along the west side of Manhattan. It was my first weekend in MONTHS without an event or travelling. It was amazing! And really, there aren’t many things better than a perfect fall day that ends with a warm Apple and Pear Crisp topped with vanilla ice cream.

I used 3 bartlett pears and 3 honeycrisp apples (great deal on those at Costco, fyi) to make a crisp that should serve 6. We got 4 servings…

Sidenote, any dessert served warm with ice cream is a winner in my book

Apple and Pear Crisp

Warm apple and pear crisp is comforting and delicious, especially with ice cream!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 6 servings

Ingredients

Filling:

3 large honeycrisp apples, thinly sliced*
3 ripe but firm medium pears, thinly sliced**
40g (1/4 cup) white whole wheat flour
50g (1/4 cup) granulated sugar
2g (1 teaspoon) ground cinnamon

Topping:

80g (1/2 cup) white whole wheat flour
115g (1/2 cup, tightly packed) brown sugar (light or dark)
1g (1/2 teaspoon) ground cinnamon
71g (5 tablespoons) unsalted butter, chilled

Instructions

Pre-heat oven to 350 degrees

Make filling:

Place apples and pears into a large mixing bowl
Stir in the flour, sugar, and cinnamon until all fruit is coated
Spread out the filling in a 9×9 pan or baking dish

Make topping:

Cut your butter into the mixture of brown sugar, flour and cinnamon
Use fingers to combine until you are left with small lumps and pour it over the apples
Bake for about 50-60 minutes or until fruit is tender and bubbling and the topping is browned
Allow to cool for a few minutes and then serve topped with ice cream and or whipped cream

Notes

*honeycrisp worked really well, a mixture of braeburn and granny smith would be good for a sweet and tart combination; peeling optional
**I used bartlett but bosc would also work; peeling optional

Amazing pear and apple crisp, we are obsessed

Make something from the blog? Be sure to share it onInstagram with the tag #KeepItSweetDesserts.

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No Churn Blueberry Crisp Ice Cream

August 3, 2015 Keep It Sweet 9 Comments

Another amazing no churn ice cream recipe full of homemade blueberry sauce and buttery crisp topping. No ice cream maker, no problem!

Sometimes weeks are just insane. Last week was crazy for numerous reasons, add to that, my husband didn’t have an operating cell phone for five days, but I managed to make this ice cream and that made everything better.

That’s a lie, it didn’t fix everything, but it made the stress of what we were going through much more palatable. Besides, this isn’t any old ice cream. This ice cream is basically two desserts in one.

So if you are completely strange anything like my sister, and you like fruit crisp and you like ice cream but DON’T like them together because of the contrasting temperatures (seriously, who are you?), this ice cream pretty much has solved your life’s biggest problem.

No Churn Blueberry Crisp Ice Cream

Another amazing no churn ice cream recipe full of homemade blueberry sauce and buttery crisp topping. No ice cream maker, no problem!

Author: Lauren Lilling

Recipe type: Dessert

Makes: ~1½ quarts

Ingredients

Crumble:

55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
40g (~1/2 cup) old fashioned oatmeal*
70g (~1/3 cup, tightly packed) light brown sugar
1g (1/2 teaspoon) ground cinnamon
55g (1/4 cup / ½ stick) cold unsalted butter, cut into small cubes

Blueberry filling:

140g (~1 cup) fresh blueberries (frozen can be substituted for slightly longer cooking time)
25g (~2 tablespoons) granulated sugar
15 milliliters (1 tablespoon) fresh lemon juice (about ½ lemon)
5g (~1/2 tablespoon) cornstarch

Ice cream:

16 fluid ounces (2 cups) heavy cream
1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
5 millimeters (1 teaspoon) vanilla bean paste (or vanilla extract)

Instructions

Make crumble

Pre-heat oven to 350 degrees; line a baking sheet with parchment paper and set aside
In a medium bowl, prepare topping; mix together oat flour, oatmeal, brown sugar and cinnamon
Add butter and use fingers to combine until mixture is slightly lumpy
Spread mixture out in parchment paper and bake for 12-14 minutes or until lightly browned; set aside to cool

While crumble is baking, make blueberry sauce

Place blueberries, sugar and lemon juice in a medium pot stove with medium heat
Stir occasionally until some of the berries begin to break down and juice begins to form (~4 minutes)
Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes)
Place sauce in refrigerator to cool for 30 minutes

Once ready, finish making ice cream

In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
While whipping cream, in a separate large bowl, stir together sweetened condensed milk and vanilla bean; fold in blueberry sauce
Once cream is ready, fold it into sweetened condensed milk mixture
Pour half of ice cream into a regular-sized loaf pan and drop one third of crumble over top (use fingers to break into pieces); top with remaining ice cream and then with half of remaining crumble; wrap well with seran wrap or tin foil
Freeze for 6 hours or overnight before serving
Use remaining crumble for serving

Notes

Sauce and crumble can be made up to one week before putting ice cream together, refrigerate each in an airtight container until ready to use
Blueberry filling from this mixed berry sauce
Topping from this fruit crisp

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Summer Berry Skillet Crisp

No Bake Blueberry Pie

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Brown Butter Blueberry Chocolate Chunk Blondies

July 13, 2015 Keep It Sweet 11 Comments

Chewy brown butter blondies bursting with fresh blueberries and dark chocolate chunks.

I guess I’m on a blondie bender. Is that a thing? After this recipe, I made a monster batch of my famous KISD blondies for a friend, last week I ran into the kitchen to make this new recipe and then I actually doubled it to make it again for a crowd but swapped cherries for the blueberries.

Oh brown butter. I made a brown butter blueberry cookie last summer and loved them so much I just knew this blondie would be good. And if my lack of self-control immediately after taking pictures of the blondies is any indication, the recipe is seriously good. It’s a good thing I brought a few to a friend because otherwise I would have eaten the entire batch that day.

*This post has been edited to include the recipe*

Brown Butter Blueberry Chocolate Chunk Blondies

Chewy brown butter blondies bursting with fresh blueberries and dark chocolate chunks.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 servings

Ingredients

112 grams / 4 ounces (1/2 cup / 1 stick) unsalted butter
350 grams / 12⅜ ounces (~1½ cups packed) light brown sugar
200 grams / 7 ounces (~1½ cups) all-purpose flour
8 grams (1 teaspoon) salt
3 grams (1/2 teaspoon) baking powder
110 grams / 3⅞ ounces (2 large) whole eggs
5 milliliters (1 teaspoon) vanilla extract
112 grams / 4 ounces (~3/4 cup) dark chocolate chunks
100 grams / 3½ ounces (~3/4 cup) fresh blueberries

Instructions

Pre-heat oven to 350 degrees; line an 8×8 or 9×9 baking dish with parchment paper and set aside
In a medium-sized saucepan over medium heat, brown the butter (stir butter constantly until it turns an amber/light brown color) and remove from heat
Whisk in sugar until well combined and set aside
In a medium bowl, whisk together flour, salt and baking powder; set aside
In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture
Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
Fold in chocolate and blueberries until evenly distributed throughout batter
Pour into prepared baking pan
Bake for 35-40 minutes or until a knife comes out clean
Set aside to cool before cutting

Notes

Blondies will stay fresh for up to two days if wrapped or packaged in an air-tight container. They also freeze incredibly well, just wrap them tightly in tin foil.

Healthy Apple Cinnamon Muffins

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Blog, Recipes

Healthy Blueberry Banana Bread

June 16, 2015 Keep It Sweet 9 Comments

My go-to banana bread recipe loaded with blueberries is perfect for easy summer baking.

There are a few basic recipes everyone should have in their back pocket. A chocolate chip cookie, a basic dependable chocolate cake, and fudgy brownies. You should also have a go-to banana bread recipe. Need something to bring to brunch? Banana bread. A bazillion almost-rotten bananas on your counter? Banana bread. Want an easy after-school treat for your kids? Banana bread.

I’ve made a few and shared them here, but this is my favorite. I think of it as an every day banana bread because it’s made with whole wheat flour and very little butter and it’s super easy to make (no mixer required). Plus, the light and moist base lends itself to any kind of mix-in you would like (blueberries, chocolate chips, cinnamon chips, or even peanut butter chips!) making it extra handy. Have I sold you yet? If so, head over to Meyer’s Styles for the recipe. Save it and use it all the time!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Lemon Berry Pavlova Parfaits

April 20, 2015 Keep It Sweet 12 Comments

The prettiest parfaits layered with lemon whipped cream, fluffy meringue and fresh berries.

I’d love to say that I had this big “creative” idea to turn a pavlova into a parfait but that would be a lie. In fact, I had all intentions of sharing a perfectly pretty pavlova with you until mine crumbled a bit too much and looked like an all around hot mess.

But while it looked eh it tasted perfect. The baked meringue was light and crispy on the outside and fluffy and soft on the inside. It was way too delicious to throw away. And while the resulting dessert wasn’t exactly what I planned, it actually worked out better. I really enjoyed serving the individual glasses to friends. It’s not my usual serving choice but it was just right.

Lemon Berry Pavlova Parfaits

The prettiest parfaits layered with lemon whipped cream, fluffy meringue and fresh berries.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 6 individual servings

Ingredients

6 cocktail glasses or glass bowls
1 pavlova broken into bite sized pieces (can substitute broken meringue cookies as well)
355 milliliters (1½ cups) heavy whipping cream
44 milliliters (3 tablespoons) lemon juice (~1 lemon)
53g (~1/4 cup) granulated sugar
2½ cup fresh berries washed and dried (I used a mix of raspberries, blackberries and sliced strawberries)

Instructions

Prepare lemon whipped cream; in the large bowl of an electric mixer with whisk attachment, beat cream and lemon juice at medium speed until foamy; increase speed to medium-high, and slowly add granulated sugar, beating until stiff peaks form
Put about ⅓ of a cup of whipped cream on the bottom of each glass; layer with ⅓ cup of berries in each glass; follow that layer with crumbled pavlova (enough to reach the rim of each glass)
Dollop remaining whipped cream on top of each parfait along with a couple of berries
Serve immediately or chill in refrigerator until ready to enjoy

Notes

Pavlova can be baked up to three days in advance. Just store in an airtight container and break into pieces right before putting together parfaits
Parfaits prepared and served on same day but can be enjoyed within three days

Summer Berry Skillet Crisp

Get some of everything at once for the perfect bite!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Cranberry Apple Shortbread Bars

November 24, 2014 Keep It Sweet 24 Comments

An easy last minute dessert recipe for Thanksgiving. These cranberry apple shortbread bars are a delicious holiday treat.

I love any excuse to use this shortbread recipe. It’s seriously buttery, slightly chewy and lightly crispy on the outside. Plus, the basic flavor lends itself to almost any type of filling. I’ve done Meyer Lemon Shorbread Bars, Blueberry Rhubarb Shortbread Bars and even adapted it into an Easy Lemon Shortbread Cookie. I kind of wish I didn’t love it so much because… well, so.much.butter., but I just can’t help myself.

For the holidays I thought it was time to break out the shortbread recipe and layer it with a seasonal fruit filling. I’ve always loved apples and cranberries together and they work really well here. Both fruits are on the tart side so it isn’t a super sweet filling, but sometimes you actually want a dessert that doesn’t kill you with an overwhelming sensation of “hello, sugar.”

These bars were one of the last desserts I made pre-baby. After eating an entire row of them (whoops, that’s what 39 weeks plus will do to you), I froze the rest to save for the bris or baby visitors. They defrosted wonderfully and now I wish I had more!

Thanksgiving is just a couple of days away but this recipe is easy enough to add in as a last minute treat. Make them tomorrow or Wednesday and they will be perfect for serving on Thursday. Just make sure they are stored in the pan and tightly wrapped with foil or removed and tightly wrapped that way.

5.0 from 1 reviews

Cranberry Apple Shortbread Bars

An easy last minute dessert recipe for Thanksgiving. These cranberry apple shortbread bars are a delicious holiday treat.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24-30 servings

Ingredients

Dough
530g (~4 cups) all-purpose flour, sifted
454g (2 cups) unsalted butter, softened at room temperature
240g (1 ½ cups) powdered sugar, sifted
200g (~1 cup) granulated sugar, separated
15 milliliters (1 tablespoon) vanilla extract
Filling
360g (4 cups) fresh cranberries (frozen will likely work, filling cooking time may differ)
100g (~½ cup) granulated sugar
59 milliliters (2 fluid ounces) water
8g (1 tablespoon) cornstarch
5g (1 teaspoon) minced ginger
2g (1 teaspoon) ground nutmeg
340g (~3 cups / 2 medium) chopped apples (I prefer to use a crisp apple like Granny Smith or Honeycrisp)

Instructions

Pre-heat oven to 325 degrees Fahrenheit
Line a 13x9 baking pan with parchment paper so that some parchment paper hangs over sides and set aside
Beat butter and sugars on high speed until light and fluffy; mix in vanilla until well-combined
Stir in flour just until combined
Press half of the dough into prepared baking pan and bake for about 25 minutes or until edges are golden brown; shape remaining dough into a disk and wrap tightly with seran wrap; chill in refrigerator
While bottom layer is cooking, prepare filling
Combine cranberries, granulated sugar, water, cornstarch, ginger and nutmeg in a heavy duty saucepan over medium heat; stir occasionally and let mixture cook until fruit has formed a thick jam-like consistency (cranberries will be very soft but some still whole), about 8 minutes
Remove from heat and fold in chopped apples
Pour fruit filling over crust; remove remainder of dough from refrigerator and use all of it by dropping large crumbs over fruit layer so that the layer is completely covered
Place back into oven and bake for about 35 minutes or until edges are very lightly golden brown and top feels set / firm
Set aside to cool before cutting into bars and serving

Notes

Shortbread recipe from Sticky, Chewy, Messy, Gooey
Filling adapted from Blueberry Rhubarb Shortbread Bars
These bars are not overly sweet at all, the sweetness is mostly in the shortbread and the fruit filling adds a tart balance
Store tightly wrapped at room temperature up to two days or freeze for up to one month

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Brown Butter Apple Tart {Guest Post}

November 17, 2014 Keep It Sweet 6 Comments

The warm smells and flavors of fall come alive in this custardy brown butter apple tart.

Today’s guest post is from Joanne at Eats Well With Others, who you already know I adore! If you somehow are not already reading her blog on a regular basis, that should definitely change. Some of my favorite posts include her Salted Caramel “Ding Dong” Cake, Bananas Foster Chia Pudding and this Butternut Squash and Caramelized Onion Galette.

I know I’m probably in the minority here, but for me, Thanksgiving menu planning is not just another item on my to-do list, but a way.of.life.

It starts on October 1st, when I break out my stash of November food magazines, open up my Thanksgiving! Pinterest board, and start strategizing.

When I consider how much time my fiance spends deciding who he’s going to play on his Fantasy Football team every week, it’s not so crazy, but let’s just say a lot of energy goes into figuring out how many sweet potato recipes I can try before the Big Day and which pies are really worth my time, energy, and the gray hairs I will inevitably start growing from crust stress.

(Please tell me I’m not alone in this.)

So when I say that this brown butter apple tart is worth it’s place on your holiday table and then some. You’ll know not to take it lightly.

I’ve actually made it twice in the past few years, which says a lot given my seeming inability to make the same recipe more than once (it’s a food blogger thing). But there’s something about the rich nuttiness of the brown butter custard filling paired with the apple pie flavors that keeps me coming back for more. Also, the fact that the crust is so easy to put together and makes double the amount that you need in a two-for-the-time-of-one kind of way, is a selling point in a major way.

Brown Butter Apple Tart {Guest Post}

The warm smells and flavors of fall come alive in this custardy brown butter apple tart.

Author: Joanne Bruno

Recipe type: Dessert

Makes: 1 10-inch tart

Ingredients

For the crust
· 1 cup plus 2 tbsp unsalted butter, room temperature
· 1 cup sugar
· ¼ tsp salt
· 1 large egg, beaten
· 2 tbsp heavy cream
· 2 tsp vanilla extract
· 3½ cups all purpose flour
For the filling
· 4 large eggs
· 1 cup sugar
· 1 cup unsalted butter
· 1 vanilla bean or 1 tbsp vanilla bean paste
· ½ cup all purpose flour
· ½ tsp kosher salt
· 3 firm, tart apples, peeled, cored and cut crosswise into ¼-inch thick rings

Instructions

In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add in the egg, heavy cream, and vanilla. Combine until smooth. Add the flour and mix until the dough comes together.
Turn out onto a floured work surface and knead a few times. Divide the dough in half and pat each half into a flat disc. Wrap each in plastic wrap and store one in the freezer for future use. Put the other in the refrigerate and chill for 2-3 hours or overnight.
The next day, roll out the refrigerated disc on a lightly floured work surface until it is ⅛-inch thick and 2-inches wider than the tart pan. Spray a 10-inch tart pan with nonstick spray. Press the dough into the tart pan and up the sides. Trim the edges and use the excess to repair any tears or fill any holes. Place in the freezer for 30 minutes.
Heat oven to 350F. Remove the crust from the freezer and line with parchment paper or foil. Fill with dried beans or pie weights. Bake for 20 minutes. Remove the weights and set aside to cool while you prepare the filling.
For the filling, whisk together the eggs and sugar in a medium bowl until combined. Put the butter in a medium saucepan over medium heat. Allow to melt and then cook, stirring frequently, until the butter becomes an amber color and smells nutty. Remove from the heat and pour into a bowl. Allow to cool for 10 minutes. Scrape the insides from the vanilla bean into the butter and whisk to combine. Slowly whisk the brown butter into the egg/sugar mixture. Stir in the flour and salt.
Place the tart shell on a parchment-lined baking sheet. Layer the apples in the tart shell. Pour the filling over the apples until just covered (you may have extra). Bake until the apples are a golden brown and the filling is set in the center, about 70-80 minutes.
Let the tart cool on a wire rack for 2 hours. Serve warm or at room temperature, with whipped cream or ice cream to garnish.

Notes

adapted slightly from Bon Appetit

Vanilla Bean Apple Cake

Which pretty much means that after you inhale it with reckless abandon, and find yourself in brown butter apple withdrawal you’ll already be halfway to putting a second tart in your oven. In my world, that is absolutely a win.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Giant Caramel Apple Cinnamon Bun

Blog, Recipes

Skillet Apple Crisp with Brown Butter Sauce {gluten-free}

October 9, 2014 Keep It Sweet 13 Comments

Served warm, this skillet apple crisp is just what you need to fill you up at the end of a cool Fall day!

This apple crisp is warm and hearty and perfect for the end of a chilly day (or in my case, mid-morning on a hot day in mid-August…). You can make it in a skillet which I love, it gives the dessert a nice rustic feel and encourages everyone at the table to help themselves to a generous serving. The brown butter sauce is the perfect addition because the crisp itself is almost light. The sauce basically adds a richness that you might not be able to find in a fruit heavy dessert.

Of course you can still add some vanilla ice cream or fresh whipped cream, but I found that the addition of that brown butter topping really makes this a very satisfying dessert on its own. I’m not kidding when I say I enjoyed this mid-morning. It was impossible to resist fresh out of the oven once the photos were taken. Besides, all of those fresh apple chunks and oats make this sort of kind of healthy. Right???

Skillet Apple Crisp with Brown Butter Sauce {gluten-free}

Served warm, this skillet apple crisp is just what you need to fill you up at the end of a cool Fall day!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 6-8 servings

Ingredients

Topping:
55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
40g (~1/2 cup) old fashioned oatmeal*
70g (~1/3 cup, tightly packed) light brown sugar
55g (1/4 cup) cold unsalted butter, cut into small cubes
Filling:
~8 cups chopped apples, peeling optional (from 908 grams or about 7 medium whole apples) (preferably granny smith or honeycrisp)
28g (~1/4 cup) granulated sugar
15g (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
15 milliliters / 1 tablespoon fresh lemon juice (~1/2 lemon)
14g (1 tablespoons) unsalted butter, chilled, cut into small pieces
2g (1 teaspoon) ground cinnamon

Instructions

Pre-heat oven to 350 degrees
In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
Add butter and use fingers to combine until mixture is slightly lumpy; set aside
Prepare filling; in 10 or 12-inch skillet, stir together apples, granulated sugar, oat flour, lemon juice, and cinnamon; sprinkle evenly with topping
Bake for 30-35 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time
Remove crisp from oven and immediately prepare brown butter glaze

Notes

Adapted from my Summer Berry Skillet Crisp
*If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
The apple crisp can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold

Brown Butter Sauce

Author: Lauren Lilling

Recipe type: Dessert

Ingredients

57g (4 tablespoons) unsalted butter
100g (~3/4 cup) powdered sugar, sifted
15 milliliters / 1 tablespoon milk, any type
5 milliliters / 1 teaspoon vanilla extract

Instructions

Brown the butter; heat butter in a small heavy duty saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color, remove from heat immediately (you should be able to smell the deeper more caramel flavor of the butter)
Pour butter into a medium heat-proof bowl (do NOT leave behind the sediment, it adds flavor); whisk in sugar, milk and vanilla
Immediately pour glaze over hot apple crisp and serve

Notes

Recipe from Martha Stewart, originally seen on i am baker

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Blog, Recipes

Vanilla Bean Bourbon Nectarine Bundt Cake (with vanilla bean caramel drizzle)

August 11, 2014 Keep It Sweet 19 Comments

The summer’s best nectarines are cooked with vanilla bean and bourbon then folded into a delicious cake batter. Of course the vanilla bean caramel sauce doesn’t hurt!

Summer’s stone fruits are really peaking where we are. I’ve had some super delicious peaches and nectarines in the last few weeks… I just can’t get enough of them. As with any fruit I love, I stock up and then have a million ripen at once. Earlier this summer I solved that issue with muffins, and then a few weeks ago I made this really delicious bundt cake. The cake is full of super sweet ripe nectarines, but peaches would work just as well. The caramel sauce poured generously over the top seals the deal. I actually was on the verge of burning my caramel and that extra darkness really happened to work with this cake. Between the vanilla bean, the bit of bourbon and the juicy flavorful summer fruit, this cake is a real win.

Vanilla Bean Bourbon Nectarine Bundt Cake (with vanilla bean caramel drizzle)

The summer’s best nectarines are cooked with vanilla bean and bourbon then folded into a delicious cake batter. Of course the vanilla bean caramel sauce doesn’t hurt!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 16 – 20

Ingredients

For the nectarines:
60 milliliters (¼ cup) bourbon
1 whole vanilla bean (Madagascar bourbon if you have them!)
14g (1 tablespoon) unsalted butter at room temperature
14g (1 tablespoon) granulated sugar
680g (~5) ripe but still firm nectarines (567g (4 cups) chopped; peeling optional)
For the cake:
395g (~3 cups) all-purpose flour
3g (1/2 tablespoon) ground cinnamon
2g (1 teaspoon) nutmeg
5g (1 teaspoon) baking soda
5g (1 teaspoon) salt
227g (1 cup) unsalted butter melted and cooled
80 milliliters (1/3 cup) vegetable oil
235g (~1 cup tightly packed light brown sugar)
105g (~1/2 cup) granulated sugar
150g (~3 large) whole eggs at room temperature
15 milliliters (1 tablespoon) vanilla extract

Instructions

Preheat oven to 350 degrees
Grease and flour a 12 or 14 cup bundt pan; set aside
Pour the bourbon into a large skillet and cook over medium-high heat; bring to a boil for one minute; reduce the heat to medium; add the inside of vanilla bean (do not discard pod), butter and sugar; cook and stir until butter is melted and sugar is dissolved
Add pod from vanilla bean and nectarine; let cook for 5-6 minutes, stirring occasionally until nectarines are softened and most of liquid has evaporated
Remove from heat and set aside; discard vanilla bean pod
In a medium sized bowl, whisk together the flour, cinnamon, baking soda and salt; set aside
In the large mixing bowl of an electric mixer beat together the butter, oil, sugars and eggs for 3 minutes on low to medium speed; add vanilla extract and mix until combined
Scrape sides of the bowl with a spatula and carefully add the dry ingredients while mixer is on low speed just until combined
Remove bowl from mixer and fold in the cooked nectarines; do not overmix
Pour batter into prepared bundt pan and bake for 44-48 minutes, or until cake is lightly browned and a knife inserted into the cake comes out clean
Allow to cool for 15 minutes before inverting onto a cooling rack; set aside to cool while preparing caramel

Notes

Adapted from this Apple Bundt Cake

Vanilla Bean Caramel Sauce

Author: Lauren Lilling

Recipe type: Dessert

Makes: 1 cup

Ingredients

160g (~3/4 cup) granulated sugar
½ vanilla bean (Madagascar bourbon if you have them!)
45 milliliters (3 tablespoons) water
120 milliliters (1/2 cup) heavy whipping cream
30 milliliters (2 tablespoons) milk, any type
2½g (1/2 teaspoon) sea salt

Instructions

In a heavy duty saucepan, combine granulated sugar, seeds scraped from vanilla bean, and water
Cook over medium-high heat, whisking constantly until sugar is dissolved
Continue to cook for a few minutes until caramel reaches a deep amber (do not stir)
Remove from heat and immediately whisk in heavy cream
Stir in milk and sea salt
Drizzle liberally over apple cake or refrigerate until ready to serve
Make ahead tip:
Caramel sauce can be made up to one week ahead of time. Heat it gently over the stove or in microwave just prior to pouring over cake and serving
Cake best enjoyed within 24 hours of baking

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Blog, Recipes

No Bake Blueberry Pie

July 28, 2014 Keep It Sweet 9 Comments

No need to turn on the oven for this pie! The no-bake pie includes a thick graham cracker crust, luscious cream cheese layer and homemade blueberry pie filling.

I don’t really think of myself as a pie person. My sister? She loves pie. My dad, too. I like pies a lot, but don’t get all that excited about them too often. However, I have a history with this blueberry pie (it pretty much blows every other pie out of the water). This summer I decided to make a no-bake version. It simplifies things and adds a nice item to the “don’t-have-to-turn-on-your-oven” repertoire. Traditional pie crust fans, I’m sorry. But to the rest of us who are all about the filling anyway, the graham cracker crust is still a great compliment to this perfect specimen of a fruit filling.

No Bake Blueberry Pie

No need to turn on the oven for this pie! The no-bake pie includes a thick graham cracker crust, luscious cream cheese layer and homemade blueberry pie filling.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 8 servings

Ingredients

Graham Cracker Crust

180g (1 ½ cups) finely ground graham cracker crumbs (10-11 full sheets)
55g (¼ cup) granulated sugar
85g (6 tablespoons) unsalted butter, melted

Cream Cheese Layer

113g light or regular cream cheese, at room temperature
41g (3 tablespoons) granulated sugar
15 milliliters (1 tablespoon) heavy cream
2 milliliters (½ teaspoon) vanilla extract

Blueberry Pie Filling

165g (3/4 cup) granulated sugar
25g (3 tablespoons) cornstarch
1g (1/4 teaspoon) salt
570g (4 cups) blueberries, separated in half (if you can, group the best looking blueberries together, you will want to cook the blueberries that aren’t “perfect”)
60 milliliters (¼ cup) water
15 milliliters (1 tablespoon) fresh lemon juice (from ~1/2 lemon)
14g (1 tablespoon) unsalted butter, softened at room temperature

Instructions

Prepare pie crust; in a medium bowl, stir together graham cracker crumbs, sugar and melted butter
Press crust ingredients down with your hands into a 9-inch pie plate
Place crust in refrigerator and make cream cheese layer and filling
In the bowl of a stand mixer use whisk attachment to combine ingredients until creamy, light and smooth; set aside and prepare blueberry pie filling
In a medium heavy duty pot, combine the sugar, cornstarch and salt; add half of the blueberries and water
Cook over medium heat, stirring constantly until blueberry mixture turns thickens and turns a very dark purple; this will take several minutes
Remove from heat and stir in lemon juice and butter
Fold in remaining blueberries
Assemble the pie; remove crust from refrigerator and spread cream cheese layer evenly over top; gently spread blueberry filling into pie, making sure to keep cream cheese layer intact
Chill in refrigerator at least one hour before serving and store leftovers in refrigerator; serve at room temperature

Notes

Slightly adapted from this pie which I blogged about here
Crust can be made up to 24 hours before filling, just cover it in seran and keep refrigerated
Pie should be enjoyed within three days of making

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Blog, Recipes

Speculoos Sundae with Warm Blueberry Sauce

June 5, 2014 Keep It Sweet 6 Comments

Homemade speculoos (or Cookie Butter) ice cream layered with crushed speculoos cookies and a warm homemade blueberry sauce.

This ice cream is now a serious obsession. In case you couldn’t tell in Monday’s post.

The thing is, despite the fact that it has so much flavor you can most definitely enjoy it thoroughly on its own, I couldn’t leave well enough alone. So I dressed it up with a sauce made from my favorite summer fruit (seriously, I might turn blue this summer) and some cookie crumbs for extra texture. The blueberry sauce is so pretty that this sundae will brighten up your summer table. You can even make a few sundaes ahead of time for entertaining (just wrap and freeze), though, I definitely prefer the blueberry sauce warmed up before serving. It’s sweet but definitely not too sweet (you wouldn’t want an ultra sweet sauce for the cookie butter ice cream) and since you are adding a fruit so high in antioxidants to your ice cream, an extra-large sundae is perfectly acceptable.

Speculoos Sundae with Warm Blueberry Sauce

Homemade speculoos (or Cookie Butter) ice cream layered with crushed speculoos cookies and a warm homemade blueberry sauce.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 1 sundae

Ingredients

2 scoops Cookie Butter Ice Cream
2-3 tablespoons Blueberry Sauce (see below)
1-2 speculoos cookies broken into small pieces

Instructions

Layer ice cream, warmed blueberry sauce, and broken cookies; serve and enjoy!

Speculoos Sundae with Warm Blueberry Sauce

Author: Lauren Lilling

Recipe type: Dessert

Ingredients

285g (~2 cups) fresh blueberries (frozen can be substituted for slightly longer cooking time)
70g (~1/3 cup) granulated sugar
15 milliliters (1 tablespoon) fresh lemon juice (about ½ lemon)
10g (~1 tablespoon) cornstarch

Instructions

Place blueberries, sugar and lemon juice in a medium pot stove with medium heat
Stir occasionally until some of the berries begin to break down and juice begins to form (~4 minutes)
Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes)
Serve immediately or reheat gently before using; store leftovers covered or in an airtight container up to one week

No Churn Cookie Butter Ice Cream

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Extra Dark Chocolate Cake with Cookie Butter Buttercream

Cookie Butter Pumpkin Bites

Blog, Recipes

Cranberry Apple Pie and Pie Week Giveaway

November 22, 2013 Keep It Sweet 20 Comments

This double crusted cranberry apple pie is full of a melt-in-your-mouth fruit filling and covered in flaky pastry dough. Wow your Thanksgiving guests with this holiday pie.

Scroll to end of post for giveaway details.

After making my Fancy Holiday Chocolate Pecan Pie, I couldn’t wait to use my new pan again. And since I knew I wanted this pie to be another showstopper, I decided it was time to overcome my fear of top-layer pie crust. I had to go big or go home.

As I mentioned before, I am up to my ears in cranberries so it wasn’t hard to decide to use them in a pie. I’ve had huge success with cranberries and apples before so I figured that a cranberry apple pie would be perfect. I used the same base dough as the pecan pie but went to Cooks Illustrated for the method of putting the pie together. It gave me a lot more confidence in putting this dessert together to have very clearly laid out instructions. And excuse me while I do pat myself on the back for a second because look at that gorgeous crust!

I’m almost sad that Pie Week is ending because I think I just got hooked on pies.

Have you checked out all of the amazing recipes? Which ones will you be making for Thanksgiving?

Toasted Coconut Caramel Cream Pie – The Baker Chick

Chocolate Drizzled Pecan Pie Bites– Nutmeg Nanny

S’mores Hand Pies– Chocolate and Carrots

Pumpkin Coconut Pie– Dessert for Two

Chocolate Pudding Pie– Eats Well with Others

Cranberry Apple Pie– Keep it Sweet Desserts

Caramel Chess Tart- Bake or Break

Pumpkin Ice Cream Pie with Chocolate Almond Bark- Tracey’s Culinary Adventures

White Chocolate Peppermint Cream Pie– Dinners Dishes and Desserts

Smoked Salmon and Spinach Quiche– Country Cleaver

Apple Pie Ice Cream– Carla’s Confections

Triple Fruit Slab Pie– Foodie with Family

Cranberry Apple Pie and Pie Week Giveaway

This double crusted cranberry apple pie is full of a melt-in-your-mouth fruit filling and covered in flaky pastry dough. Wow your Thanksgiving guests with this holiday pie.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 8 servings

Ingredients

⅔ recipe of 1 double crusted pie crust (I used this Martha Stewart recipe)

Cranberry Filling:

4 ounces (~1 cup fresh or frozen cranberries)
2 ounces (~1/2 cup + 1 tablespoon) granulated sugar
1 fluid ounce fresh lemon juice (~1/2 lemon)
½ teaspoon ground cinnamon
⅛ teaspoon salt
1 fluid ounce water

Apple Filling:

1¾ pound (~3 – 4) granny smith apples, peeled and sliced
1¾ ounces (~1/2 cup) granulated sugar
½ tablespoon cornstarch
½ teaspoon ground cinnamon
⅛ teaspoon salt

Finishing:

1 egg white at room temperature, lightly whisked
1 teaspoon granulated sugar

Instructions

Prepare pie crust according to recipe directions and chill dough until ready to use
When ready to bake, place a baking sheet on the lowest rack of oven and pre-heat to 425 degrees
Prepare cranberry filling; cook cranberries, sugar, lemon juice, cinnamon and salt in a small heavy duty saucepan over medium heat, stirring occasionally; cook for several minutes or until all cranberries have burst and filling is thick; remove from heat, stir in water, and set aside to cool
Prepare cranberry filling; combine apples, sugar, cornstarch, cinnamon and salt in a large microwaveable bowl; cover with seran wrap and microwave for 6 minutes, stopping occasionally to stir; apples should be slightly softened and limp when done; set aside to cool
Roll half of dough out in a long rectangle (at least 16 inches long and 7 inches wide), dough should be ~1/8 inch thick
Carefully press dough into tart pan, tightly into corners and edges; cut off any crust that hangs over more than ½ inch; wrap in seran wrap and chill in refrigerator for thirty minutes
Roll other half of dough out in a long rectangle (at least 16 inches long and 7 inches wide), dough should be ~1/8 inch thick; place on a baking sheet lined with parchment paper and lightly cover with seran wrap; chill in refrigerator until ready for use
Once fillings have cooled and pie crust has been chilled for allotted thirty minutes, put together pie; gently spread cranberry filling along bottom of crust; carefully top with apple filling
Carefully top pie with remaining dough; use your fingers to pinch dough from both layers together around the edges
Brush egg white over top layer of crust (you do not need to use all of it) and sprinkle with sugar; use a sharp knife to cut three or four openings into top layer of crust, about ½ inch each
Place pie on baking sheet that has been in oven and bake on lowest rack for 30 minutes or until crust is a nice golden brown
Reduce oven temperature to 375 degrees and bake for 25 minutes or until filling is bubbling
Set aside to cool before serving
Pie can be stored tightly wrapped in foil at room temperature up to two days

Notes

Requires 1 13.75 x 4.25 tart pan (this inexpensive pan from Amazon does the job)
Pie adapted from Cooks Illustrated

Cranberry Apple Shortbread Bars

And let me just say, we are ending Pie Week on a high here because I have ANOTHER extra special giveaway, this time from Kitchen Aid!

Thank you so much to Kitchen Aid for sponsoring this giveaway!
And if you haven’t entered them yet, there is still a chance to win a $500 Amazon gift certificate and a Cabot Cheese / King Arthur Flour package!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

This post contains affiliate links.

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Cranberry Chocolate Chunk Brown Butter Cookies

Blog, Recipes

Vanilla Roasted Strawberry Banana Bread that is Low Fat and Whole Wheat

July 9, 2013 Keep It Sweet 19 Comments

Healthy banana bread full of delicious vanilla roasted strawberries.

It’s Tuesday but I feel like I am still recovering from the long weekend! I think it has something to do with 13+ hours of driving for a two-day trip, dancing all night long at my cousin’s wedding, and the hotel neighbors that found it necessary to blast music and yell at each other at 2am the night before we had a 6:30 departure time. That’s always fun.

But all in all, it really was a great weekend! The highlight was being reunited with my dad’s side of the family. We realized that it has been about twenty five years since all of the cousins were in the same place at the same time. There were seven of us then. This time around, with marriages, and a new generation, there were twelve of us. While there has been a lot of loss on that side of the family, it is a definite bright spot to see so many of us starting wonderful families of our own. Hopefully the next time we all meet, it won’t be so long from now and there will be even more of us.

I made this banana bread a few weeks ago when Matt’s friends were in town. There were a few extra brown bananas on the counter and I had a little baking marathon. The banana bread wasn’t as big of a hit as the blueberry pie, but it was a good healthy snack and breakfast addition.

The best part of baking this banana bread was the unbelievable aroma from roasting the strawberries. Next time I’m going to roast extra berries and use them as an ice cream topping. It was hard to put them right into the batter instead of eating them straight up!

Vanilla Roasted Strawberry Banana Bread that is Low Fat and Whole Wheat

Healthy banana bread full of delicious vanilla roasted strawberries. Source: Skinny Taste Makes 8 nice-sized slices

Author: Lauren Lilling

Recipe type: Breakfast, Brunch

Makes: 8 servings

Ingredients

7 ounces (~1⅓ cup) sliced strawberries plus 1 teaspoon vanilla extract for roasting
6⅞ ounces (1¼ cups) white whole wheat flour
¾ teaspoon baking soda baking soda
¼ teaspoon salt
2½ ounces (~1/2 cup lightly packed) brown sugar
1 ounces (2 tablespoons) unsalted butter, softened at room temperature
2 x-large egg whites at room temperature
10½ ounces (~1 cup) mashed brown banana (~3 medium)
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract

Instructions

Roast strawberries; pre-heat oven to 350 degrees and line a baking sheet with parchment paper; set aside
Toss sliced strawberries with vanilla and spread out on prepared baking sheet
Roast in oven for 20 minutes
While strawberries are roasting, prepare rest of banana bread
Spray a loaf pan with non-stick cooking spray and set aside
In a medium bowl, whisk together dry ingredients (flour, baking soda and salt); set aside
In the large bowl of an electric mixer, beat butter and brown sugar until light creamy; add egg whites and mix on medium speed for a minute
Scrape sides of bowl; add banana, applesauce and vanilla; mix on medium speed until combined
Reduce speed to low and slowly add dry ingredients just until combined, do not overmix batter
Once strawberries are done cooking, gently fold them into batter; bake for 35-40 minutes or until a knife comes out clean from center of loaf
Allow to cool before removing loaf from pan
Best served immediately; store tightly wrapped in seran wrap up to 3 days at room temperature or freeze up to one month

Notes

Source: Skinny Taste

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Lollie’s Blueberry Pie

July 1, 2013 Keep It Sweet 19 Comments

There are so many reasons that I’ve been dying to make this pie for years. One reason is that the original is truly the BEST blueberry pie I have ever had.

Mom, Jess, I think you can agree that it really is THE BEST!

But beyond that, there are memories. Summers at the Jersey Shore. 4th of July spent with family at a time when everyone seemed to get along. Hysterical laughter over the silliest things (namely my sister toasting to “having crabs” but I guess you had to be there). The day Matt asked for permission to marry me (he was smart enough to include my dad, mom AND sister). My complete oblivion to that while anxiously waiting for his proposal (we looked at rings together and then I proceeded to stare at an empty ring finger for two months wondering if he had changed his mind). Hard shell crabs, corn on the cob, brownies, ice cream and of course the PIE.

I guess I should take a step back, huh? Lollie is my grandfather’s neighbor at the Jersey Shore. For my whole life, my family would spend summer weekends (sometimes a lot, sometimes just a few) visiting my grandfather there. And if we were lucky, Lollie would invite our entire family to join in on her huge 4th of July feast. She had children and grandchildren galore, but adding our entire family (cousins, aunts, uncles, and so on) was never too much. There were always plenty of hard shells to go around. And if you are like me, and get too impatient to eat enough crab to fill you, there was dessert. Year after year she made the BEST blueberry pie.

Well, finally, a few years ago, we asked Lollie for the recipe. She said she was happy to share it, but somehow, that little piece of paper that was supposed to be delivered to us on the beach never made it. I think she must have known that by keeping the recipe to herself, she would keep everyone coming back to her. While I don’t think I will ever turn down an invitation to come over and eat her pie, I have been determined to find something almost as good to make on my own. So a few years ago I found this recipe online. It seemed to fit the description of hers: Cook some of the blueberries but fold in the biggest, plumpest berries at the end. Spread a little cream cheese filling over the super flaky crust.

This might not be the pie, but it doesn’t really matter. It is symbolic of a moment in time, well, moments in time, that just make me smile. Despite my discomfort at making pie crust (ahem, this blog is very light on pies), baking it just took me back to a time filled with joy. And in case you were wondering, this pie is actually quite amazing. I think Lollie would even approve.

For the recipe that seems to be pretty close to Lollie’s blueberry pie, click here! I didn’t make any changes!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

No Bake Blueberry Pie

No Churn Blueberry Crisp Ice Cream

Blog, Recipes

Winter Fruit Crisp {Gluten-free}

January 7, 2013 Keep It Sweet 11 Comments

I made this fruit crisp so long ago, I had to hunt through piles and piles of notes and butter-stained papers to find it. Well, I guess Thanksgiving wasn’t that long ago, but right now it feels like a lifetime.

Fruit crisps are one of my favorite desserts. I mean, anything that is served warm with ice cream is always good, but since there is fruit you can pretty much rationalize that it is healthy, too. This version is a good compromise since it is made with oatmeal and oat flour. Butter, sugar, what? Just look at all that fruit!

I’ve actually been making a version of this for years but wanted to take out the gluten so that my sister could also enjoy it for the holiday. Honestly, you don’t miss a thing. I could not taste a difference and neither could any of our guests.

Winter Fruit Crisp {Gluten-free}

A warm and comforting winter dessert! This fruit crisp is full of apples, pears and cranberries.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12-18 servings

Ingredients

Topping:

4 ounces (~1 cup) oat flour (I pulsed my oatmeal in the food processor until it was the consistency of flour)
3⅜ ounces (~1 cup) old fashioned oatmeal
5.5 ounces (~2/3 cup, tightly packed) light brown sugar
4 ounces (1/2 cup / 1 stick) unsalted butter at room temperature, cut into small cubes

Filling:

6 medium apples (preferably a combination of honey crisp and granny smith)
3 large pears, any type (ripe but still firm)
2 cups fresh or frozen cranberries
5⅝ ounces (~3/4 cup) granulated sugar
1⅜ ounces (~1/3 cup) oat flour (I pulsed my oatmeal in the food processor until it was the consistency of flour)
½ tablespoon ground cinnamon
1 tablespoon fresh lemon juice (~1/2 lemon)
3 ounces (6 tablespoons / ¾ stick) unsalted butter, chilled, cut into small pieces

Instructions

Pre-heat oven to 350 degrees; grease a 9x13 or two 8-inch square baking dishes and set aside
In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
Add butter and use fingers to combine until mixture is slightly lumpy; set aside
Prepare filling; In a very large bowl, stir together fruit, granulated sugar, oat flour, cinnamon, lemon juice and butter
Spread filling into prepared baking dish(es); sprinkle evenly with topping
Bake for about 1 hour 20 minutes or until filling is bubbling, apples can be poked with a fork and topping is browned; if you see that topping has started to get to brown, lightly cover with tin foil for remainder of baking time

Notes

Adapted from Bon Appetit
*If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
Best served warm with vanilla ice cream or frozen yogurt.
The entire dish can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold

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