Tag Archives: Thanksgiving

Keep It Sweet Thanksgiving Favorites

November 14, 2016 Keep It Sweet 2 Comments

This is such a weird holiday year for me. There has been so much going on and now Thanksgiving is somehow approaching. We don’t have an operating kitchen yet, but that doesn’t stop me from thinking about all of my favorite holiday foods. Here’s what I’m dreaming about baking right now:

Big Crumb Cranberry Coffee Cake

Big Pumpkin Chocolate Chip Cookies

Brown Butter Pecan Chocolate Blondies

Cranberry Apple Shortbread Bars

Fancy Holiday Chocolate Pecan Pie

(Fresh) Cranberry Chocolate Chunk Cookies

Gluten-Free Pumpkin Muffins

One Bowl Pumpkin Blondies

Pumpkin Cake with Pecan Pie Glaze

Pumpkin Cinnamon Roll Cheesecake

Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping

Vanilla Bean Apple Bundt Cake

Blog, Recipes

Big Pumpkin Chocolate Chip Cookies

October 26, 2016 Keep It Sweet 10 Comments

Perfect pumpkin cookies! These pumpkin chocolate chip cookies are chewy in the middle and crispy around the edges.

!!!!! I’m trying not to go crazy with anxiousness right now. We move into our house in just a few days and I can barely believe it. It’s been a long road since we closed early in the summer. Now, after three months of construction, we are moving into a bit of chaos . There are just a few more weeks of work left to go but so much to do. Luckily, L’s bedroom will be completely finished along with one of the other bedrooms that Matt and I will move into. Other than that, everything is still a work in progress and the remainder of our belongings will be in the basement. All food will be takeout cooked via microwave or toaster oven and we are going to try not to bounce off the walls as the work gets completed.

And packing? It’s definitely a different process with a toddler around. Matt stayed home by himself last weekend to get a head start, but there is only so much we can do and only so many boxes we can stack with L running around. We just have to bust our butts next weekend to get it all done!

So to cope with all that, I’ve been emotionally eating like it’s my job. Not my best move, but that’s life. The other night I was very happy to find a few of these pumpkin cookies left in the freezer and the bliss of eating them was exactly what I needed to forget any house-related anxiety. The only thing better would be a full batch of them reappearing before my eyes.

These cookies are outrageous. In all the chaos of moving, I almost skipped sharing this recipe, but it’s just too good to keep to myself. The big pumpkin chocolate chip cookies are spiced to perfection and bake up amazingly. Chewy middles, crispy edges and cookie heaven right there.

Big Pumpkin Chocolate Chip Cookies

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Perfect pumpkin cookies! These pumpkin chocolate chip cookies are chewy in the middle and crispy around the edges.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 18 large cookies

Ingredients

170g (3/4 cup) unsalted butter, softened at room temperature
81g (1/3 cup) canned pumpkin
262g (~2 cups) all-purpose flour
3g (½ teaspoon) baking soda
5 grams (1 teaspoon) salt
3g (1 ½ teaspoons) ground cinnamon
½g (1/4 teaspoon) ground nutmeg
234g (~1 cup, packed) light brown sugar
106g (~1/2 cup) granulated sugar
15 milliliters / 1 tablespoon vanilla extract
240g (~1⅓ cups) semi-sweet chocolate chips

Instructions

Melt butter and pumpkin in a saucepan over medium heat, stirring constantly; set aside to cool
In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg; set aside
In the large bowl of an electric mixer with a paddle attachment, beat butter mixture, sugars and vanilla for several minutes on medium speed or until well-combined
Reduce speed to low and stir in flour mixture (do not overmix)
Fold in chocolate chips
Chill dough in refrigerator for at least 24 hours (you can do less chilling, but texture will not be as good)
Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
Scoop cookie dough with large cookie dough scoop (~1/4 cup) onto prepared baking sheets so that cookies are spaced one inch apart
Bake cookies 16-18 minutes or until centers are set and appear firm; edges should be slightly browned
Set aside to cool
Store cookies in an airtight container at room temperature up to a week (texture best first day or two) or freeze up to two months

Notes

Dough requires 24-48 hours of chilling time for best results

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

Blog, Recipes

Brown Butter Chocolate Pecan Blondies

November 16, 2015 Keep It Sweet 9 Comments

Rich brown butter blondies with toasted pecans and rich dark chocolate are a perfect Thanksgiving dessert!

It was very difficult for me to set aside my own personal distaste for nuts in blondies and brownies and throw some crunchy toasted pecans into these blondies. But Thanksgiving is coming and it would be a shame to let it pass by without a dessert that combines my love for blondies with an infamous Thanksgiving dessert.

I actually never cared for pecan pie until I started putting chocolate in it. So, I figured if I put enough chocolate in these blondies, all would be right with the world and they would actually be quite delicious. Mission accomplished!

These blondies start with everyone’s favorite brown butter which adds a warm, nutty flavor to the bars. Then they are loaded with brown sugar (necessary), chopped dark chocolate (also necessary to maximize chocolate enjoyment) and toasted pecans (important for flavor development). They won’t take you too long to make and don’t require any complex baking skills. In fact, you don’t even need a mixer to make these blondies (or any of my blondies for that matter).

Brown Butter Chocolate Pecan Blondies

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Rich brown butter blondies with toasted pecans and rich dark chocolate are a perfect Thanksgiving dessert!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 servings

Ingredients

100g (1 cup) pecans, roughly chopped
112g (1/2 cup) unsalted butter
350g (~1½ cups packed) light brown sugar
200g (~1½ cups) all-purpose flour
8g (1 teaspoon) salt
3g (1/2 teaspoon) baking powder
110g (2 large) whole eggs
10 milliliters (2 teaspoons) vanilla extract (bourbon based preferred)
112g (~3/4 cup) good quality dark chocolate, roughly chopped (use the highest percent cocoa you enjoy)

Instructions

Pre-heat oven to 350 degrees; line an 8×8 or 9×9 baking pan with parchment paper
Spread pecans out in baking pan and place in oven for five minutes to toast; do not let burn
Remove from oven and set aside to cool
In a medium-sized saucepan over medium-high heat, brown the butter (stir butter constantly until it turns an amber/light brown color) and remove from heat; stir in sugar until well combined and set aside to cool slightly
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 toasted pecans until evenly distributed throughout batter
Pour into prepared baking pan and bake for 33-37 minutes or until a knife comes out clean
Set aside to cool for an hour 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.
These blondies are somewhat on the cakier side, be very careful not to overbake.

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

You might also like:

One-Bowl Pumpkin Blondies

Cinnamon Chip Oatmeal Blondies

Apple Cinnamon Blondies

Blog, Recipes

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

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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

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

You might also like:

Apple Cinnamon Crumb Cake

Upside-Down Banana Caramel Coffee Cake

Cranberry Apple Shortbread Bars

Blog, Recipes

Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream

November 4, 2015 Keep It Sweet 7 Comments

A special Thanksgiving dessert that happens to be gluten-free. This fall inspired pavlova is layered with cinnamon whipped cream and caramelized apples.

While I have a hard time understanding the idea of being “too full” for dessert, some people have brought this concept to my attention in the past. And apparently, at Thanksgiving, this can be a thing. So with the tables full of pies (and, at our house, cookies, brownies and cakes, too), I thought it would be nice to (in addition to all the other good stuff of course) add a lighter dessert option so that even if you can’t have one more bite, you really can.

The beauty of a pavlova, is that you start with a light and airy meringue shell that can be topped however you may please. I usually think of pavlova as a summer dessert, but given that the meringue is generally a neutral flavor, putting a fall twist on it wasn’t so farfetched. Swapping berries out and caramelized apples in is a good start. Then, plain old whipped cream gets amped up a bit with a hint of cinnamon. A slice of this dessert is sweet but satisfying.

Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream

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A special Thanksgiving dessert that happens to be gluten-free. This fall inspired pavlova is layered with cinnamon whipped cream and caramelized apples.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 8-12 servings

Ingredients

1 pavlova prepared at least three hours in advance (it must have time to completely cool)

Caramelized apples:

28g (2 tablespoons) unsalted butter
340g (~3 cups / 2 medium) apples, thinly sliced (I prefer to use a crisp apple like Granny Smith or Honeycrisp)
235g (~1 cup tightly packed) light brown sugar
15 milliliters (1 tablespoon) fresh lemon juice (from ~1/2 lemon)
5g (1 tablespoon) ground cinnamon
5 milliliters (1 teaspoon) vanilla extract

Cinnamon whipped cream:

237 milliliters (1 cup) heavy whipping cream
1g (2/3 teaspoon) ground cinnamon
27g (~2 tablespoons) granulated sugar

Instructions

Make the caramelized apples:

In a large skillet over medium heat, melt the butter; stir in apples, brown sugar, lemon juice, cinnamon and vanilla;
Cook over medium-high heat, stirring occasionally, until apples are softened and liquid is syrupy, about 10 minutes; remove from heat and allow to cool completely (whipped cream will become soupy if they are too warm)

Make whipped cream

In the large bowl of an electric mixer with whisk attachment, beat cream and cinnamon at medium speed until
foamy; increase speed to medium-high, and slowly add granulated sugar, beating until stiff peaks form
When everything is ready, generously top pavlova with whipped cream and then with Caramelized apples
Serve immediately

Notes

Make ahead tips:
Pavlova can be made and kept at room temperature up to two days or frozen up to one month (store in a ziplock bag carefully because it is delicate)
Apples can be cooked a few hours in advance and stored in refrigerator; bring to room temperature before putting dessert together

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

You might also like:

Lemon Berry Pavlova Parfaits

Giant Caramel Apple Cinnamon Roll

Skillet Apple Crisp with Brown Butter Sauce

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One Bowl Pumpkin Blondies

September 24, 2015 Keep It Sweet 30 Comments

Amazing pumpkin blondies that are easy to make. With chewy centers and crispy crackly tops, you will love this one-bowl dessert.

My sister’s engagement party is just a couple of weeks away and I’m so excited! It feels like a big kick off to about a year of celebrations. Of course for her shower and bachelorette party I’ll have to do a ton of planning, but for this event, I didn’t have a lot of responsibilities. In fact, my mom will have about 64 different desserts (or so it seems), and just asked me to make pumpkin blondies. Of course I was happy to oblige.

Lucky for me, these pumpkin blondies are not only delicious, but they are also so easy to make. Only one bowl (okay, really a pot) is required so there is less cleanup, too! A recipe that allows me to stir by hand, put something in the oven and do a yoga workout during naptime is pretty ideal. I really need to start making one-bowl desserts more often.

5.0 from 2 reviews

One Bowl Pumpkin Blondies

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Amazing pumpkin blondies that are easy to make. With chewy centers and crispy crackly tops, you will love this one-bowl dessert.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24 blondies

Ingredients

700g (~3 cups firmly packed) light brown sugar
170g (3/4 cup) unsalted butter
120g (½ cup) canned pumpkin (NOT pumpkin pie filling)
110 (~2 large) whole eggs at room temperature
10 milliliters (2 teaspoons) vanilla extract
460g (~3 cups + 6 tablespoons) all-purpose flour
5g (1 teaspoon) baking powder
5g salt (1 teaspoon)
3g (1½ teaspoons) ground cinnamon
1g (½ teaspoon) ground nutmeg
90g (3/4 cup) white chocolate chips
90g (3/4 cup) cinnamon chips

Instructions

Pre-heat oven to 350 degrees
Line a 13×9 pan with parchment paper; set aside
In a medium heavy duty saucepan, heat brown sugar, butter and pumpkin over medium heat and stir constantly until melted into a thick golden brown mixture; remove from heat
Whisk in eggs and vanilla until combined
Whisk in flour, salt, baking powder, cinnamon and nutmeg just until combined; stir in chips
Pour batter into prepared pan; Bake for 36-40 minutes or until top begins to crack and a knife or toothpick comes out clean
Allow to cool before removing from pan and slicing; wrap leftovers tightly in seran wrap or tin foil and enjoy within one week; can be frozen for up to one month

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

You might also like:

Apple Cinnamon Blondies

Pumpkin Blondies with Caramelized White Chocolate Swirl

Cinnamon Chip Oatmeal Blondies

Blog, Recipes

Mini Pumpkin Chocolate Chip Cookies

September 18, 2015 Keep It Sweet 10 Comments

These are the perfect pumpkin cookie. Crispy edges, chewy middle and lots of chocolate chips!

We are getting closer to L’s birthday, just under a month to go. In fact, I can see so many ways he is now transitioning from baby to toddler (insert many, many tears). There’s the way he arches his back and immediately turns around to stand in his car seat and play rather than sit so I can buckle him in. There are the moments when we are reading books and he is very, very opinionated about which ones we read. Farm books are almost a guaranteed win but my favorite Little Blue Truck is not so popular these days. Oh yeah, and last week he started diving towards his crib instead of letting me walk him around with his head rested on my shoulder before naps and bedtime. So amazing to watch him grow, yet so very bittersweet.

And as we are getting closer to his birthday, I’m realizing I really need to get my you-know-what together for a menu plan. I already told you about all the mini cookies I want to make but after that I’m still all over the place. I’m also thinking about doing cookie favors (it’s a mostly adult / family party) but I don’t even know what flavors to make. I think I’m in a little bit of denial that his birthday will be here before we know it.

The good news? These cookies. If the only thing to eat at the party is these perfect mini pumpkin cookies, I don’t think anyone will mind. Seriously. I knew they were going to be winners before they even went into the oven (hello, delicious cookie dough). The flavor and texture is insanely perfect. It’s hard to get that in a pumpkin cookie but here are a few reasons they are still the perfect balance of crispy and chewy:

1) Canned pumpkin is limited to just 1/3 of a cup (high amounts of canned pumpkin = cakey cookies). Don’t worry, we make up for it with seasonings!
2) The pumpkin is cooked with the butter to reduce some of the excess liquid and enhance flavor.
3) There are no eggs! Eggs sometimes make baked goods cakey so I took them out. Pumpkin cookie dough for everyone!

So if you make one new cookie recipe this month, please do me a favor and make it this recipe for mini pumpkin chocolate chip cookies.

5.0 from 1 reviews

Mini Pumpkin Chocolate Chip Cookies

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These are the perfect pumpkin cookie. Crispy edges, chewy middle and lots of chocolate chips!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 5 dozen cookies

Ingredients

170g (3/4 cup) unsalted butter, softened at room temperature
81g (1/3 cup) canned pumpkin
262g (~2 cups) all-purpose flour
3g (½ teaspoon) baking soda
5 grams (1 teaspoon) salt
3g (1 ½ teaspoons) ground cinnamon
½g (1/4 teaspoon) ground nutmeg
234g (~1 cup, packed) light brown sugar
106g (~1/2 cup) granulated sugar
15 milliliters / 1 tablespoon vanilla extract
215g (~1¼ cups) mini semi-sweet chocolate chips

Instructions

Melt butter and pumpkin in a saucepan over medium heat, stirring constantly; set aside to cool
In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg; set aside
In the large bowl of an electric mixer with a paddle attachment, beat butter mixture, sugars and vanilla for several minutes on medium speed or until well-combined
Reduce speed to low and stir in flour mixture (do not overmix)
Fold in chocolate chips
Chill dough in refrigerator for at least 24 hours (you can do less chilling, but texture will not be as good)
Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
Scoop cookie dough with small cookie dough scoop (~1 tablespoon) onto prepared baking sheets so that cookies are spaced one inch apart
Bake cookies 8-10 minutes or until brown around good portion of edges
Set aside to cool
Store cookies in an airtight container at room temperature up to a week (texture best first day or two) or freeze up to two months

Notes

Dough requires 24-48 hours of chilling time for best results

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

You might also like:

Pumpkin & Ginger Ice Cream Sandwich Cookie Cake

Cinnamon Chip Whole Wheat Pumpkin Scones

Pumpkin Blondies with Caramelized White Chocolate

Blog, Recipes

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

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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

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

You might also like:

Cranberry Chocolate Chunk Brown Butter Cookies

Winter Fruit Crisp

Cranberry Apple Pie

Blog, Recipes

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}

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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

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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:

Vanilla Bean Apple Cake

Skillet Apple Crisp with Brown Butter Sauce

Giant Caramel Apple Cinnamon Bun

Blog, Recipes

Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping

November 10, 2014 Keep It Sweet 43 Comments

Flaky pie crust, flavorful roasted butternut squash filling and a sweet toasted brown sugar marshmallow topping make an amazing fall dessert. This is the perfect Thanksgiving pie!

Today we are celebrating with a virtual bridal shower for a very dear friend of mine! Joanne is getting married in just a few weeks and I’m so happy to be a part of the celebration. Not only am I partaking in this virtual shower, but I was also honored to be asked to be a bridesmaid in the wedding.

I’ve known Joanne for four years now and she is truly such a wonderful person. We met over dinner and then quickly bonded later as we flew across the country without a moment of silence on the plane. Our friendship was instantaneous. In the past four years we’ve shared highs and lows and now we are celebrating a very wonderful high. Her happiness is contagious!

Among many other things, Joanne and I share a love of winter squash. For her fall-themed virtual shower, I thought it would be the perfect ingredient to focus on. I wanted to make a very special dessert and I have a feeling that this pie, packed with our favorite vegetable (seriously, look at that bright orange hue in the photo above) was the perfect choice. The marshmallow topping adds a wonderful sweetness and the flavor from the brown sugar really compliments the pie. Thinking about what to make in a few weeks for Thanksgiving? This pie will not let you down.

Scroll down to see what our other blogging friends are sharing!

Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping

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Flaky pie crust, flavorful roasted butternut squash filling and a sweet toasted brown sugar marshmallow topping make an amazing fall dessert. This is the perfect Thanksgiving pie!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 1 9-inch pie; 8-10 servubgs

Ingredients

1 unbaked 9-inch (4-cup volume) deep-dish pie crust dough, cold* (I used Audra’s pie crust recipe – so flaky!)
Butternut Squash Filling
900g (~4 cups) cubed butternut squash (from ~2 ½ pound squash)
2g (1 teaspoon) ground cinnamon
1g (1/2 teaspoon ground nutmeg)
½g (1/2 teaspoon ground ginger)
118g light brown sugar, tightly packed
150g (3 large) whole eggs at room temperature
148 milliliters (1/2 cup + 2 tablespoons) heavy cream
30 milliliters (2 tablespoons) bourbon (optional, can replace with vanilla)
Toasted Brown Sugar Marshmallow Topping
115g (1/2 cup tightly packed) light brown sugar
50 g (¼ cup) granulated sugar
60g (3 large) egg whites at room temperature
1g (1/4 teaspoon) cream of tartar

Instructions

Roast squash: pre-heat oven to 425 degrees Fahrenheit; Line a large baking sheet with foil and coat with non-stick cooking spray
Place squash on baking sheet and toss with cinnamon, nutmeg and ginger; cook in oven for 30-35 minutes or until fork tender; set aside to cool
Reduce oven temperature to 350 degrees Fahrenheit and prepare to par-bake pie crust
Roll out pie crust and press into a 9-inch glass or ceramic pie plate (do not overwork the crust); neatly trim the edges and crimp crust as desired; refrigerate pie place with crust for ten minutes so that dough is once again chilled
When ready, line pie shell with foil and fill with pie weights, change or dried beans
Bake for 25 minutes and then remove pie crust from oven; remove foil and pie weights; return to oven for an additional 10 minutes or until crust appears to be a very light gold (remember, you will be baking the rest of the pie for additional time)
While crust is baking, prepare pie filling (you can use a large bowl with an immersion blender or a high-speed blender); place all filling ingredients in bowl or blender and combine on high speed until smooth (if using a high-speed blender like a Vitamix, start blender on low and gradually increase speed to high; blending will only take a couple of minutes)
Pour filling into pie shell and bake for about 40-50 minutes or until filling is set; if crust begins to brown too much during baking, cover lightly with foil
Set pie aside on cooling rack and prepare topping
Place sugars, egg whites and cream of tartar in a the large bowl of an electric mixer or another heatproof bowl set up with a candy thermometer
Place bowl over a medium pot or saucepan of simmering water, being careful that the water does not reach the bowl
Whisk the topping ingredients constantly for several minutes or until sugar has dissolved and temperature reaches 160 degrees Fahrenheit
Remove bowl from heat and use the whisk attachment on electric mixer to finish topping; beat on high speed for about six minutes minutes or until stiff glossy peaks form
Spread or pipe decoratively over pie and use a torch or broiler to (carefully without burning) brown the marshmallow topping

Notes

Adapted from Food and Wine
Pie can be made one day in advance and refrigerated (you can wait to torch or broil the topping until prior to serving if desired)

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My pie-loving (but super-picky-dessert-eating) sister said this was the best pie she has ever eaten!
And now for the rest of the shower!

Cocktails:

Pumpkin Spice White Russian – Nutmeg Nanny

Warm Apple Pie Cocktail – Miss In The Kitchen

Bourbon Apple Cider Cocktail– Cook Like A Champion

Snacks/Savory:

Baked Brie with Honey and Sliced Almonds – The Lemon Bowl

Butternut Squash and Apple Galette – Warm Vanilla Sugar

Roasted Pumpkin Crostini – Annie’s Eats

Kale Salad with Maple Butternut Squash and Pomegranate Dressing – Blahnik Baker

Lemony-Pasta Stuffed Zucchini – Very Culinary

Pumpkin Dip with Apple Chips– Meadows Cooks

Sweet:

Pumpkin Cinnamon Roll Cake – The Baker Chick

Peanut Butter Fudge Pie with Salted Peanut Butter Caramel– Taste and Tell

Caramel Apple Upside Down Cake – The Girl in the Little Red Kitchen

Snickerdoodle Bundt Cake – Chocolate and Carrots

Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping – Keep It Sweet

Caramel Corn Chocolate Chip Cookies – The Cooking Actress

Caramel Cranberry Apple Galette – Bakeaholic Mama

Coconut Pecan Tarts – Bake or Break

Cranberry Margarita Cupcakes – Baker by Nature

Gingerbread Truffles – Dinners Dishes and Desserts

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

Blog, Recipes

Pumpkin and Ginger Ice Cream Sandwich Cookie Cake {Guest Post}

November 3, 2014 Keep It Sweet 7 Comments

Today I have a guest post from my friend Erin. If you don’t know her blog, The Spiffy Cookie, you definitely need to head over there and explore. Erin and I both have a big love of chocolate, peanut butter and all things sweet. Some of my favorite recipes of hers are the Peanut Butter Pretzel Brownies, Biscoff Cheesecake Ice Cream and the Mini Chocolate Caramel Peanut Butter Cheesecakes. Also, Erin is awesome. She is seriously smart (she just got her PhD!) and does things like die her hair purple. Now if only she was smart enough to make this gigantic ice cream sandwich appear before my eyes… PS feel free to flashback to this guest post Erin shared over THREE years ago:-)

Hello Keep It Sweet readers! My name is Erin and I blog over on The Spiffy Cookie. While Lauren takes a break to soak up every last minute with her adorable new baby son, I am here to distract you with delicious sweets.

I actually had the pleasure of meeting Lauren last year and got to try many of her amazing cookies and bars available through her former baking business. She’s also the culprit who got me hooked on caramelized white chocolate! Obviously she knows her stuff and I am honored to be guest posting for her today.

There’s nothing wrong with enjoying ice cream during the fall and winter months especially when it can be transformed into any flavor you would like, including all your favorite fall flavors. Ginger may not be one that first comes to mind but it is a wonderful flavor to add to others such as pumpkin, which is why I didn’t stop after making the candied ginger ice cream.

Pumpkin and Ginger Ice Cream Sandwich Cookie Cake {Guest Post}

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Author: Erin Vasicek

Recipe type: Dessert

Makes: 8-12 servings

Ingredients

Ice Cream
1 cup heavy cream
¼ tsp ground ginger
½ can sweetened condensed milk (about ¾ cup)
¼ cup chopped candied ginger
Cookie Cake
1-3/4 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¼ tsp nutmeg
⅛ tsp allspice
½ cup (1 stick) unsalted butter, room temperature
1 cup light brown sugar, lightly packed
½ cup pumpkin puree
1 egg
½ tsp vanilla extract
4 oz. (1/2 cup) chopped dark chocolate

Instructions

Line a 10-inch (or 9-inch) cake pan or springform pan with plastic wrap and set aside.
In a large, chilled bowl, whip heavy cream to soft peaks. Add the ground ginger and whip to stiff peaks.
Using a rubber spatula, gently fold in the sweetened condensed milk into the whipped cream. Fold in chopped candied ginger.
Pour ice cream into the plastic lined cake pan, cover with more plastic wrap and freeze for 6 hours or overnight.
Preheat oven to 350 degrees. Place parchment paper in the bottom of two 10-inch (or 9-inch) cake pans or springform pans. Grease the sides.
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and allspice. Set aside.
In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in pumpkin, egg and vanilla extract. Add flour mixture until combined. Fold in chopped chocolate.
Divide and spread the cookie dough out evenly into the pans. Bake for 20-22 minutes or until set.
Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
Once completely cooled, arrange one layer of the cookie cake on a large plate or platter. Remove ice cream from freezer, unwrap, and place on top. Sandwich with the second layer of the cookie cake. Slice and serve immediately. Store any leftovers in the freezer covered in foil or plastic wrap.

Notes

Source: Ice cream adapted from my No-Churn Chocolate Almond Ice Cream. Cookie Cake adapted from my Reese's Peanut Butter Cookie Cake.

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Sandwiched around the ice cream is a pumpkin dark chocolate chip cookie cake creating in one giant ice cream cookie sandwich. Slice it up, serve, and devour!

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

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Butternut-Pumpkin Spice Sheet Cake with Bourbon-Vanilla Cream Cheese Frosting {Guest Post}

October 30, 2014 Keep It Sweet 6 Comments

Today’s guest post is from a fellow new mom (how adorable is Avery?!) and talented baker. Steph from Girl Versus Dough makes some terrific baked goods and even had an e-book published earlier this year! Be sure to visit her blog and check out some of her other amazing recipes like Peaches and Cream Streusel Bread, S’mores Pretzel Hand Pies, and Sweet Potato Marshmallow Cinnamon Rolls!

Hi there, fellow dessert lovers! My name is Stephanie and I write about my adventures in baking bread and other tasty, unique recipes over at Girl Versus Dough. I’m so honored to be a guest on Lauren’s blog today so she can have some extra snuggle time with her new baby boy.

It was just five short months ago that my own little one was born – and let me tell you, it’s the best thing ever. Getting to spend every day with my daughter is a joy and a treasure, and I am sure Lauren will tell you the same about her own experiences with her baby (well, when she can catch up on some sleep, that is! ;)). There’s just nothing like it. Of course, there’s also nothing like changing a verrrry full diaper or doing the fifth load of laundry in one day or downing that extra cup of coffee just to keep your eyelids open – but I digress.

Having a little one to care for also makes it a wee more difficult to bake – and because you all love dessert as much as I do (I know this because you are on Lauren’s blog right now, where all the dessert yumminess in all the land resides), you know how upsetting this can be. But I’m happy to report that you can, in fact, have a baby and eat your cake, too, if you’ve got easy recipes on hand.

This butternut-pumpkin spice sheet cake (with a bourbon-vanilla cream cheese frosting, hello!) may sound like a complicated recipe, but it’s really very easy. I love it because it’s the perfect embodiment of fall flavors in cake form, it’s quick and simple to put together and because you bake it on a sheet pan, it serves a crowd (it also means the cake to frosting ratio is perfection).

The cake base is made with pureed pumpkin and butternut squash mixed with classic autumn spices, like cinnamon, cloves and cardamom. Once baked, the result is perfectly soft and dense with a moist crumb. Then you spread on the smooth cream cheese buttercream flavored with a bit of bourbon and vanilla, sprinkle some chopped pecans on top and wowza – it’s so good, it almost makes up for having to do that fifth load of laundry.

Forget the Halloween candy this year – I’m going straight for a slice (or three) of this cake. I highly recommend you do the same.

Butternut-Pumpkin Spice Sheet Cake with Bourbon-Vanilla Cream Cheese Frosting {Guest Post}

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Author: Stephanie Wise

Recipe type: Dessert

Makes: 16 servings

Ingredients

For the Cake
1 cup canned pumpkin (or mashed, cooked pumpkin)
¾ cup mashed, cooked butternut squash
1 cup granulated sugar
½ cup packed brown sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup chopped pecans, for topping
For the Frosting
10 ounces cream cheese, room temperature
¾ cup (1½ sticks) unsalted butter, room temperature
2 teaspoons bourbon
2 teaspoons vanilla
4 to 6 cups powdered sugar

Instructions

Heat oven to 350 degrees F. Grease the bottom and sides of a 15-by-10 or 12-by-17-inch rimmed baking sheet (or a 13-by-9-inch pan*).
In a large bowl, beat canned pumpkin, mashed butternut squash, sugars, oil and eggs until well combined. In a separate large bowl, whisk together flour, baking powder, cinnamon, baking soda, cardamom, cloves and salt until combined.
Gradually mix dry ingredients into wet ingredients; stir just until combined.
Pour and spread batter evenly into prepared baking sheet. Bake 20 to 25 minutes until a toothpick inserted in the center of the cake comes out clean. Cool cake completely in baking sheet on a cooling rack.
Meanwhile, make the frosting: In a large bowl, beat cream cheese and butter 1 minute until well combined. Add bourbon, vanilla and 4 cups powdered sugar. Stir on medium speed until combined. Add more powdered sugar as needed to create a smooth, spreadable frosting.
Spread frosting evenly over the top of the fully cooled cake (you may want to refrigerate the cooled cake for about 1 hour before frosting it so it's easier to frost). Top with chopped pecans.

Notes

If using a 13-by-9-inch pan, you may need to increase the baking time by a few minutes.

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Pumpkin Cake with Pecan Pie Glaze

October 13, 2014 Keep It Sweet 16 Comments

This moist and flavorful pumpkin bundt cake is topped with a pecan pie glaze. Have the best of both worlds in one dessert!

I actually made this cake way back in August and the smells in the kitchen that day immediately brought me to Fall. I realize that is something people say all the time, but it’s especially apparent when you are baking with the traditional pumpkin spices mid-Summer. There is something so comforting about the aromas. Because really, on a cool, crisp day, one where you are running around in your favorite pair of jeans and knee-high boots, what could be better than coming home to a kitchen that smells of cinnamon and a freshly baked Autumn dessert?

For me, the pumpkin cake can truly stand alone. It’s moist and flavorful and completely fulfilling sans topping. However, this is a baking blog, and I wanted to bring something different to the table than the traditional pumpkin bundt cake. So I thought about other fall desserts and what people love to eat and my head went to Thanksgiving. It might not be my favorite thing in the world but no one can deny that pecan pie is a Thanksgiving crowd pleaser. So I brought the two together! The pecan pie glaze is just like a traditional pecan pie filling; sweet and goopy, full of pecan chunks. Pour it over the pumpkin cake and you add an extra sweetness and crunchy texture to the dessert. Plus, a the bundt cake dripping with pecan pie glaze will look beautiful set up on a cake stand on your dessert table.

4.0 from 1 reviews

Pumpkin Cake with Pecan Pie Glaze

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This moist and flavorful pumpkin bundt cake is topped with a pecan pie glaze. Have the best of both worlds in one dessert!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 16-20 servings

Ingredients

240g (~2¼ cups) cake flour
7 ½g (1 ½ teaspoons) baking soda
5g (1 teaspoon) baking powder
2g (1 teaspoon) ground cinnamon
½g (½ teaspoon) ground cloves
2 ½g (½ teaspoon) salt
170g (12 tablespoons) unsalted butter, softened at room temperature
122g (½ cup) unsweetened applesauce
234g (~1 cup packed) brown sugar
213g (~1 cup) granulated sugar
200g (2 large) whole eggs at room temperature
425gs (~2 cups) canned pumpkin (NOT pumpkin pie filling)
10 milliliters / 2 teaspoons pure vanilla extract

Instructions

Preheat oven to 350 degrees
Grease and flour a 12 or 14 cup bundt pan; set aside
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves and salt; set aside
In the large bowl of an electric mixer, beat butter, applesauce and sugars in large bowl on medium speed until light and fluffy; scrape sides and bottom of bowl with a rubber spatula
Beat in eggs, one at a time, beating on medium speed after each addition; beat in pumpkin and vanilla
Gradually add flour with mixer on low speed just until combined; do not overmix
Pour batter into prepared cake pan and bake 46-50 minutes until a knife inserted into cake comes out clean
Allow to cool for 15 minutes before inverting onto a cooling rack; set aside to cool while preparing pecan pie glaze

Notes

Adapted from an Autumn Day’s Cake in an old Gold Medal magazine
Cake can be made day before serving, just wait to make the glaze until that day. Store leftovers tightly wrapped with seran or in an airtight container up to five days. Cake can also be made and frozen in advance but glaze should be made day of serving in that case as well.

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Pecan Pie Glaze

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Ingredients

80g (~3/4 cup) chopped pecans
57g (4 tablespoons) unsalted butter, melted
53g (~1/4 cup) granulated sugar
3 tablespoons light corn syrup

Instructions

Pre-heat oven to 300 degrees; line a baking sheet with tin foil and spread the pecans out on pan
Toast pecans in oven for about 7 minutes, being careful not to burn; set aside
In a medium bowl, whisk together remaining ingredients; stir in pecans and pour over pumpkin cake

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Cinnamon Chip Whole Wheat Pumpkin Scones

September 15, 2014 Keep It Sweet 10 Comments

Lightly sweetened pumpkin scones filled with rich and flavorful cinnamon chips.

I haven’t had many weird pregnancy cravings, but there were a few times that I could have killed for a scone from this bakery. I don’t know what it is about them that is so good, but they are insanely addicting. I think it has to do with that lightly sweetened carb effect. Just enough sweetness to keep the cravings coming. Anyway, it was high time I got into the kitchen to make my own. This recipe calls for white whole wheat flour and only half a stick of butter. There also isn’t any heavy cream in them so they really are a slightly better-for-you choice than the typical scone.

These pumpkin scones were so easy to make; the food processor did most of the work (actually, getting the food processor out of my pantry was the hardest part). Other than that, you just knead the dough together for a minute by hand and you are ready to bake.

The result? A light but hearty scone full of pumpkin and spices. Hello, Fall!

Cinnamon Chip Whole Wheat Pumpkin Scones

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Lightly sweetened pumpkin scones filled with rich and flavorful cinnamon chips.

Author: Lauren Lilling

Recipe type: Breakfast

Makes: 8 scones

Ingredients

Dough:
270g (~1¾ cup) white whole wheat flour
135g (~1 cup) all-purpose flour, plus extra for kneading
90g (~7 tablespoons) granulated sugar
10g (2 teaspoons) baking powder
2g (1/4 teaspoon) baking soda
2g (1 teaspoon) ground cinnamon
½g (¼ teaspoon) ground nutmeg
2 ½g (1/2 teaspoon) salt
57g (4 tablespoons) cold butter, cubed
55g (1 large) whole egg, at room temperature
240g (1 cup) canned pumpkin (NOT pumpkin pie filling)
60 milliliters (1/4 cup) cold milk (I used almond milk)
5 milliliters 1 teaspoon vanilla extract
95g (3/4 cup) cinnamon chips
Cinnamon Sugar Topping
18g (~1½ tablespoons) granulated sugar
2g (1 teaspoon) ground cinnamon

Instructions

Pre-heat oven to 425 degrees; line baking sheet with parchment paper and set aside
In a large bowl, whisk together pumpkin, milk, egg and vanilla; set aside
In a food processor with blade attachment, pulse to combine flours, sugar, baking powder, baking soda, cinnamon, nutmeg and salt
Add butter and pulse just until mixture is crumbly
Stir contents of food processor and cinnamon chips into wet ingredients
Use your hands to knead the dough together for a minute or two just until smooth; do not overwork the dough
Press the dough into an 8-10 inch circle on prepared baking sheet
Mix together topping and sprinkle dough with cinnamon sugar mixture
Cut dough into 8 wedges and bake for 15-17 minutes or until a knife or toothpick comes out clean
Place on a wire rack to cool before serving

Notes

Adapted from Fabtastic Eats

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Pumpkin Blondies with Caramelized White Chocolate Swirl

September 4, 2014 Keep It Sweet 27 Comments

Dense and fudgy pumpkin blondies with a rich caramelized white chocolate swirl.

About a year ago, I absolutely fell in love with caramelized white chocolate. Luscious, creamy, sweet, decadent; so many reasons to love it. And thanks to that wonderful ingredient, these pumpkin cupcakes are one of my favorite recipes on the blog. This time around, I’m taking one of my favorite things, a dense and fudgy blondie, and infusing it with those fantastic flavors. The pumpkin blondies are enhanced with cinnamon and nutmeg but seriously, the caramelized white chocolate swirl is where it’s at.

I know, I know, it might be a little early for pumpkin, but I made these blondies a couple of months ago and I didn’t think you would want to wait. Pumpkin makes me happy year-round, but I figured that September was the socially acceptable time to start sharing my pumpkin sweets on the blog.

Pumpkin Blondies with Caramelized White Chocolate Swirl

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Dense and fudgy pumpkin blondies with a rich caramelized white chocolate swirl.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24 blondies

Ingredients

Caramelized white chocolate*:
280g good quality white chocolate
5g (1 teaspoon) sea salt
Blondies:
700g (~3 cups firmly packed)
light brown sugar
170g (3/4 cup) unsalted butter
120g (½ cup) canned pumpkin (NOT pumpkin pie filling)
460g (~3 cups + 6 tablespoons) all-purpose flour
5g (1 teaspoon) baking powder
5g salt (1 teaspoon)
4g (2 teaspoons) ground cinnamon
1g (½ teaspoon) ground nutmeg
220g (~4 large) whole eggs at room temperature
10 milliliters (2 teaspoons) vanilla extract

Instructions

Prepare the caramelized white chocolate; pre-heat oven to 250 degrees and place wrack in center of oven
Spread white chocolate evenly over a clean rimmed baking sheet
Put in oven for ten minutes; remove pan and use a rubber spatula to stir and spread white chocolate
Place in oven again and repeat for additional twenty to thirty (stirring every five to ten minutes) minutes or until white chocolate begins to darken into a light brown
I recommend reducing the increments to five minutes towards the end of caramelizing to prevent burning
When caramelized white chocolate is done, stir in sea salt; place in a microwave safe bowl and cover with seran wrap until ready to use
Prepare the blondies; pre-heat oven to 350 degrees
Line a 13×9 pan with parchment paper; set aside
In a medium heavy duty saucepan, heat brown sugar, butter and pumpkin over medium heat and stir constantly until melted into a thick golden brown mixture; set aside
Whisk flour, salt, baking powder, cinnamon and nutmeg in a medium bowl; set aside
In a separate large bowl, whisk eggs and vanilla until combined
Whisk brown sugar butter mixture into bowl with eggs and vanilla
Slowly whisk in flour mixture just until combined
Pour batter into prepared pan; drizzle caramelized white chocolate over batter and use the back of a knife to cut through and create a white chocolate swirl
Bake for 38-42 minutes or until top begins to crack and a knife or toothpick comes out clean
Allow to cool before removing from pan and slicing; wrap leftovers tightly in seran wrap or tin foil and enjoy within one week; can be frozen for up to one month

Notes

*Caramelized white chocolate can be prepared up to one week ahead of time. If needed, microwave for about fifteen seconds prior to drizzling over blondie batter

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Vanilla Bean Apple Bundt Cake

November 25, 2013 Keep It Sweet 13 Comments

This moist cake is loaded with chunks of apples. The vanilla bean in the cake and the caramel sauce enhances the flavor in a wonderful way.

After tasting my mom’s version of Audra’s apple cake over the Jewish holidays, I couldn’t wait to put a spin on it myself. My mom substituted butter for some of the oil and frosted it with cinnamon buttercream. It was heavenly. Of course I couldn’t leave well enough alone.

I made this cake almost a month ago but wanted to save it as the big Thanksgiving week post! So if you have already finalized your dessert menu for Thursday, you might want to make some room because this cake needs to happen.

So many apples, moist cake, vanilla bean throughout AND in the caramel sauce… it is a winner. I definitely ate more than my share but it was completely worth it. Matt, actually, has not stopped talking about it.

And if you can’t figure out a way to make this happen for Thanksgiving, add the recipe to your list of desserts to make asap. Trust me, you won’t regret it.

Vanilla Bean Apple Bundt Cake

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Vanilla Bean Apple Bundt Cake Serves 16 – 20 Adapted from the Baker Chick

Author: Lauren Lilling

Recipe type: Dessert

Makes: 16 – 20 servings

Ingredients

For the apples:
1½ pounds (~3) granny smith apples (4 cups peeled and chopped)
½ ounce (1 tablespoon) unsalted butter at room temperature
1 whole vanilla bean
1 tablespoon granulated sugar
For the cake:
13⅞ ounces all-purpose flour (~3 cups)
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
8 ounces (1 cup / 2 sticks) unsalted butter melted and cooled
⅓ cup vegetable oil
8¼ ounces (~1 cup tightly packed light brown sugar)
3¾ ounces (~1/2 cup) granulated sugar
2 x-large eggs + 1 x-large yolk OR 3 large eggs at room temperature
1 teaspoon vanilla extract

Instructions

Preheat over to 350 degrees
Grease and flour a 12 or 14 cup bundt pan; set aside
Cut the vanilla bean open and scrape the seeds from inside into a large skillet with 1 tablespoon of butter; place skillet over stove on medium heat and stir until butter is melted
Add pod from vanilla bean, apples, and tablespoon of sugar; let cook for 5-7 minutes, stirring occasionally until apples are softened
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 apples; do not overmix
Pour batter into prepared bundt pan and bake for 33-37 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 the Baker Chick
Make ahead tip: Prepare cake up to two days ahead of time and wrap tightly with seran wrap.

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Vanilla Bean Caramel Sauce

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Author: Lauren Lilling

Recipe type: Dessert

Makes: 1 cup

Ingredients

5⅝ ounces (~3/4 cup) granulated sugar
½ vanilla bean
3 tablespoons water
4 fluid ounces (1/2 cup) heavy whipping cream
2 tablespoons milk, any type
½ 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

Notes

Make ahead tip: Caramel sauce can be made up to one week ahead of time. Just heat it gently over the stove or in microwave just prior to pouring over cake and serving

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You might also like:

Apple Cinnamon Blondies

Vegan Apple Cake

Cranberry Apple Shortbread Bars

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

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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

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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.

You might also like:

Cranberry Apple Shortbread Bars

Cranberry Chocolate Chunk Brown Butter Cookies

Winter Fruit Crisp

Blog, Recipes

Fancy Holiday Chocolate Pecan Pie and Pie Week Giveaway

November 18, 2013 Keep It Sweet 25 Comments

This chocolate pecan pie is the perfect addition to your fall holiday table!

Get excited because in addition to yesterday’s awesome Amazon gift certificate giveaway, I have a few more giveaways coming your way this week (scroll down for details). Oh right, and lot’s of pie! A few other bloggers and I are sharing pie recipes all week long. The perfect week before Thanksgiving treat, I’d say!

To start things off, I’ve got what I decided to call a “Fancy” Holiday Chocolate Pecan Pie. I’m completely enamored with the shape of this pie and the pile of pecans above crust level. This is the sort of thing that will look gorgeous on your Thanksgiving table.

Fancy Holiday Chocolate Pecan Pie and Pie Week Giveaway

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This chocolate pecan pie is the perfect addition to your fall holiday table!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 8 servings

Ingredients

⅓ recipe of 1 double crusted pie crust (I used this Martha Stewart recipe)
2 eggs at room temperature
2 ounces (~1/4 cup tightly packed) light brown sugar
1⅝ ounces (~1/4 cup) granulated sugar
¼ cup light corn syrup
¼ teaspoon vanilla extract
⅛ teaspoon salt
2½ cups pecans
½ cup semi-sweet chocolate chips

Instructions

Prepare pie crust according to recipe directions and chill dough until ready to use
When ready to bake, pre-heat oven to 375 degrees
Roll 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
Whisk together filling (eggs, sugars, corn syrup, vanilla and salt); set aside
Mix pecans and chocolate chips together and pile evenly into pie crust
Drizzle filling over pie being careful not to have any spill over
Place pan in center of oven and bake for ~35 minutes or until filling is set; check occasionally and if pecans on top start to brown, lightly cover with foil for remainder of baking
Notes:
I suggest placing a large piece of foil on rack below pie in oven in case of any drips
*If you do not have a pan this size, you can make the recipe into an 8 or 9-inch pie, just use one half of pie crust recipe, NOT one third and increase filling by fifty percent; increase baking time as needed

Notes

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

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And now for the giveaway! Today through November 25th you can enter to win a pretty awesome prize pack from King Arthur Flour (flour, spices, a pie plate AND a rolling pin) and Cabot (gift basket full of cheese and other fun products)! There will be two winners which is really exciting. US entrants only.

A huge thank you to King Arthur Flour and Cabot for sponsoring this giveaway!

Looking for more Pie Week recipes?

Brown Butter Apple Custard Pie from The Baker Chick

Bourbon Apple Hand Pies from Nutmeg Nanny

Pumpkin Pie Croutons from Chocolate and Carrots

Mini Pumpkin Pies from Dessert for Two

Winter Squash Pot Pie with Chickpeas and Swiss Chard from Eats Well With Others

Fancy Holiday Chocolate Pecan Pie from Keep It Sweet Desserts

Chocolate Pecan Tart from Bake or Break

Apple Cherry Galette with Kettle Chip Crumble from Country Cleaver

This post contains affiliate links.

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

You might also like:

Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping

Sweet and Salty Toll House Pie

Apple Pie Crumble Bars

Blog, Recipes

Whole Wheat Pumpkin Cinnamon Swirl Bread

November 14, 2013 Keep It Sweet 11 Comments

This loaf of bread is the perfect addition to your Thanksgiving table. If there is somehow some leftover, use it the next day it to make french toast for a delicious breakfast treat.

It’s not often that I bake something that requires yeast. In fact, I tend to think of most homemade breads as something that requires too much time. They are saved for those cold winter weekend days where I have nothing else to do but play around in the kitchen. Ahem, where can I find one of those days?

Luckily, making bread isn’t always an all day affair. When I saw this Pumpkin Swirl Bread on Rachel’s blog a couple of months ago, I had to have it. The recipe seemed like it wouldn’t be super work intensive and I was right. I was able to work on other things in the kitchen while the dough was rising and when the apartment began to smell of sweet cinnamon I was very happy I made this bread.

I didn’t make many changes but I did sub in some whole wheat flour to add a little health to this carb treat. It was impossible to resist a slice right out of the oven and even Matt, who doesn’t adore pumpkin as much as I do, enjoyed many slices.

Whole Wheat Pumpkin Cinnamon Swirl Bread

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This loaf of bread is the perfect addition to your Thanksgiving table. If there is somehow some leftover, use it the next day it to make french toast for a delicious breakfast treat.

Author: Lauren Lilling

Recipe type: Breakfast

Makes: one ten-inch loaf; makes 8 generous slices

Ingredients

For dough:

4 fluid ounces / ½ cup milk warmed to 115 degrees (I used skim)
¼ ounce (2¼ teaspoons) active dry yeast
2⅝ ounces (~1/3 cup) granulated sugar
11 ounces (~2 cups) white whole wheat flour
7 ounces (~1½ cups) all-purpose flour plus additional for rolling dough
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
1 egg at room temperature
1 cup canned pumpkin puree (NOT pumpkin pie filling)

For Filling:

1 ounce (2 tablespoons) unsalted butter, softened at room temperature
2½ ounces granulated sugar (~1/3 cup)
1 tablespoon ground cinnamon

Egg Wash:

1 egg at room temperature
1 tablespoon water

Instructions

In a large measuring cup or medium bowl, combine warm milk with yeast and one teaspoon granulated sugar; set aside to proof
In a large bowl, whisk together flours, cinnamon, nutmeg and salt; set aside
In the large bowl of an electric mixer with a paddle attachment, combine remaining granulated sugar from bread, egg and pumpkin puree on medium speed until well combined
Scrape sides of the bowl and reduce speed to low; slowly add milk mixture
Stop mixer and switch to dough hook
Add flour mixture and mix on low speed for about two minutes or until dough forms ball and pulls away from sides of the bowl
Spray a large bowl with non-stick cooking spray or oil and place dough into bowl; cover with a dish towel and set aside to rise for one to one and a half hours or until dough has doubled in size
Once dough has doubled, lightly grease a 10-inch loaf pan and set aside
Lightly flour a clean surface and roll dough out in a ten to twelve inch wide rectangle to ¼ of an inch thickness
Rub surface of dough with butter and cover with sugar and cinnamon
Roll dough tightly into log starting with one of the shorter ends and pinch closed at seam
Place dough seam-side down into a 10-inch loaf pan; cover with dish towel and allow to rise for 90 minutes
Once ready to bake, pre-heat oven to 350 degrees
Whisk together egg and water; brush over top of loaf (you won't need to use all of the egg wash)
Bake for 30-40 minutes; loaf will be lightly browned and firm
Allow to cool for 5-10 minutes before removing from loaf pan and placing on wire rack; allow to cool completely
Store bread in an airtight container up to four days or freeze slices in a ziplock bag up to one month

Notes

Slightly adapted from Baked by Rachel

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

You might also like:

My Favorite Pumpkin Bread

Cinnamon Chip Whole Wheat Pumpkin Scones

Pumpkin Cinnamon Bun Ice Cream

Blog

Gluten-Free Pumpkin Muffins Made with Quinoa Flour {Gluten-Free, Dairy-Free}

November 7, 2013 Keep It Sweet 28 Comments

Light and moist pumpkin muffins that are quick and easy to make. Void of dairy and gluten, these muffins are allergy friendly, too!

Wow, it seems like forever ago that I made these muffins! It was actually towards the beginning of October because I brought them when we visited my sister in Boston. Now we are in November and I am counting down the days until I see my her for Thanksgiving! This is for sure the longest stretch of time I’ve gone without seeing Jessica in years. We’ve actually been able to catch each other on the phone a couple of times a week… nice, but not the same. With Jessica up in Boston and most of my best friends spread out from Philadelphia to Florida, I sure miss the women in my life!

Luckily there are various forms of fall carbs to comfort me. Pumpkin bread and pumpkin muffins are one of my all-time favorite fall treats. My mom’s pumpkin bread is truly the best and I’ll definitely be enjoying that on Thanksgiving. For my gluten-free friends, though, I’ve found something that isn’t so far off. This recipe for gluten-free pumpkin muffins is so easy and doesn’t require any crazy mixing of flours. Just got some quinoa flour and you are set!

Knowing that these are gluten-free, I could tell. But if you had made them for me and didn’t tell me I don’t think I would have noticed. Does that make sense? The texture was pretty great (light and moist but not quite as hearty as the regular version) and the flavor is just how I like it, classic pumpkin.

5.0 from 2 reviews

Gluten-Free Pumpkin Muffins Made with Quinoa Flour {Gluten-Free, Dairy-Free}

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Light and moist pumpkin muffins that are quick and easy to make. Void of dairy and gluten, these muffins are allergy friendly, too!

Author: Lauren Lilling

Recipe type: Breakfast, Brunch

Makes: 12 muffins

Ingredients

6 ounces (~1½ cups) quinoa flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon nutmeg
¼ teaspoon salt
⅛ teaspoon ground ginger
1 cup canned pumpkin (not pumpkin pie filling)
½ cup canola oil
4⅛ ounces (~1/2 cup tightly packed) light brown sugar
3¾ ounces granulated sugar (~1/2 cup)
2 large eggs or 1 x-large egg + 1 x-large yolk, at room temperature
1 teaspoon vanilla extract

Instructions

Pre-heat oven to 350 degrees; grease a regular sized muffin tin with butter or non-stick spray
In a medium bowl, whisk together all dry ingredients (quinoa flour through ginger); set aside
In a large bowl, whisk together remaining ingredients (pumpkin through vanilla)
Stir dry ingredients into wet ingredients just until combined
Distribute evenly in prepared muffin tin, filling each cup about ⅔ of the way full
Bake 12-14 minutes or until a toothpick comes out clean from center of muffin
Store in a ziplock bag or airtight container at room temperature for a few days or freeze for up to one month

Notes

Very slightly adapted from Espresso and Cream who had adapted from With Style & Grace

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

You might also like:

Gluten-Free Banana Cake

Gluten-Free Brown Butter Chocolate Chip Cookies

Gluten-Free Pumpkin Banana Breakfast Bake

Blog, Recipes

Cookie Butter Pumpkin Bites

October 31, 2013 Keep It Sweet 15 Comments

The chewy Cookie Butter shell is the perfect compliment to the creamy pumpkin flavored Kiss! This is a fun twist on the usual thumbprint cookie.

Raise your hand if you will be heading to Target / CVS / [insert favorite supermarket] tomorrow for the day-after Halloween candy sales? You and me both! I can never resist a candy sale. And assuming the Pumpkin Hershey Kisses are marked down 50% you should probably buy twice as many as you need. That way you can eat half and use half for these cookies!

This is one of those recipes that almost didn’t get published. When the cookies came out of the pan, I eyed them suspiciously and decided that they just weren’t pretty enough. But then as I was getting ready to shove them into the freezer to avoid eating them all, I tasted a bite.

And you know what, at that moment I didn’t care how pretty the cookies might look on the blog. They needed to be shared. If you are already familiar with Cookie Butter (or Biscoff or any other form of speculoos) then you probably don’t need much convincing to make this cookie. The flavor comes through really well in the cookie dough and it is buttery and chewy in a way that it just melts together with the soft pumpkin Kiss when you take a bite.

Cookie Butter Pumpkin Bites

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The chewy Cookie Butter shell is the perfect compliment to the creamy pumpkin flavored Kiss! This is a fun twist on the usual thumbprint cookie.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24 cookies

Ingredients

5¾ ounces (~1¼ cup ) all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
4 ounces (1/2 cup / 1 stick) unsalted butter, at room temperature
½ cup Cookie Butter
3¾ ounces (~1/2 cup) granulated sugar
4⅛ ounces (~1/2 cup) light brown sugar
1 large egg
½ teaspoon vanilla extract
24 pumpkin Hershey's Kisses, unwrapped

Instructions

Pre-heat oven to 350 degrees; take out a mini muffin pan and set aside (do NOT grease)
In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside
In the large bowl of an electric mixer, beat together butter, Cookie Butter, and sugars until light and fluffy; scrape sides of the bowl
Add egg and vanilla; mix on medium speed until combined
With mixer on low, slowly add dry ingredients; remove bowl from mixer and make sure all dry ingredients are incorporated
Use a medium cookie dough scoop or tablespoon (~2 tablespoons each), distribute cookie dough evenly in mini muffin pan for 24 cookies;
Bake 11-13 minutes in center of oven or until lightly browned around the edges and centers appear set
Immediately put one Kiss into each cookie, pressing down lightly into center
Allow to cool for about twenty minutes before gently removing cookies from pan; you can use a butter knife or small metal spatula to loosen each cookie around the edge before taking out
Store in an airtight container up to a week or freeze for up to one month

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And another note – Carrie is giving away some Keep It Sweet Desserts. Head over to her blog to enter!
This post contains affiliate links.

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

Looking for more Cookie Butter recipes? Try these:

Chocolate Covered Cookie Butter Pretzels (SO easy)

Cookie Butter Lava Whole Wheat Banana Muffins (Healthy!)

Cookie Butter & Salted Caramel Cookie Sandwiches (LOVE)

Blog, Recipes

Caramelized White Chocolate Truffle Pumpkin Cupcakes

September 30, 2013 Keep It Sweet 27 Comments

As if moist pumpkin cupcakes weren’t enough, I filled them with a luscious caramelized white chocolate ganache and topped them with caramelized white chocolate buttercream.

These cupcakes are easily one of my favorite recipe creations in the entire life of the blog. I’m not the biggest cupcake lover (I’d rather have layer cake), so when I have cupcakes, they have to be extra special.

These Pumpkin Cupcakes do not disappoint. They are flavorful and extremely moist. And thanks to the caramelized white chocolate (hello new favorite ingredient!), they are unique, over-the-top and pumpkin-neutral-husband approved.

Before you scroll down for the recipe, I’m going to warn you; they are time consuming. The recipe is, to put it lightly, lengthy. You have to make caramelized white chocolate, cupcakes, ganache filling and buttercream. For someone who spends all of their time in the kitchen, they took me a few hours from start to finish (so for most people they are likely an all-day project). It was baking therapy at its finest, though, and the result was hands down worth every second of baking and dishwashing.

Just look at the inside of the cupcakes! The cake actually absorbs the liquid gold caramelized white chocolate ganache so the cupcakes completely melt in your mouth. This is not a dessert for the faint of heart. I recommend saving them for a quiet day in the kitchen and then serving them as the keynote dessert at your dinner party. They are certainly worthy of a spot on the Thanksgiving table as well.

Caramelized White Chocolate Truffle Pumpkin Cupcakes

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As if moist pumpkin cupcakes weren’t enough, I filled them with a luscious caramelized white chocolate ganache and topped them with caramelized white chocolate buttercream.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 18 cupcakes

Ingredients

1 batch Pumpkin Cupcakes (recipe below)
1 batch Caramelized White Chocolate made with 12 ounces good quality white chocolate (see note below)
1 batch Caramelized White Chocolate Ganache (recipe below)
1 batch Caramelized White Chocolate Buttercream (recipe below)

Instructions

Prepare caramelized white chocolate; upon completion, immediately use ½ cup to make Caramelized White Chocolate Ganache; set aside to cool and make cupcakes
Bake Pumpkin Cupcakes as directed below; allow to cool for one hour
When cupcakes are completely cool, use a small paring knife to cut about one teaspoon out of top center of cupcake
Fill whole of cupcake with a teaspoon of ganache and repeat with remaining cupcakes (refer to this blog post on stuffing cupcakes for tips and photos)
Prepare Caramelized White Chocolate Buttercream as directed below; pipe or spread buttercream over suffed cupcakes
Store cupcakes in a covered container up to three days (best within 24 hours of making)

Notes

This is a more time intensive recipe because you will need to prepare caramelized white chocolate for the filling and the buttercream but I promise, it is entirely worth it; save the project for a fall or winter weekend inside
The cupcakes are moist enough that they don’t quite need a filling, so if you want to leave the ganache out they will still be delicious, just not AS delicious
*Directions on how to make Caramelized White Chocolate can be found here and here. For the full cupcake recipe, use 12 ounces of white chocolate and ½ teaspoon of sea salt
Matt thought these cupcakes could use a bit of crunch. I really liked that perfect melt-in-your mouth bite of cupcake, but if you want to add a little something something, may I suggest this Ginger Cookie Pecan Brittle?
Make ahead tips:
You can bake the Pumpkin Cupcakes up to one month ahead of time, just freeze them until a couple of hours before stuffing with ganache
*Caramelized white chocolate can be made ahead of time and stored in an air-tight container at room temperature up to one month; roughly chop what you will use for the ganache and then follow ganache instructions above
Buttercream can also be made and frozen for up to one month; just defrost in refrigerator for several hours until ready to use; it may need to be re-whipped for best results

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Pumpkin Cupcakes

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Author: Lauren Lilling

Recipe type: Dessert

Ingredients

4 ¼ ounces (~1⅛ cups) cake flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
5 ounces (10 tablespoons / 1 ¼ sticks) unsalted butter, softened at room temperature
4⅛ ounces (~½ cup packed) brown sugar
3 ¾ ounces (~½ cup) granulated sugar
1 x-large egg + 1 x-large egg white OR 2 large eggs at room temperature
1 cup canned pumpkin (NOT pumpkin pie filling)
½ teaspoon pure vanilla extract

Instructions

Pre-heat oven to 350 degrees and line regular-sized cupcake tins with cupcake wrappers; set aside
In a medium bowl, whisk together cake flour, baking soda, baking powder, cinnamon, cloves and salt; set aside
In the large bowl of an electric mixer, beat butter and sugars on medium-high speed, scraping bowl occasionally, until light and fluffy
Beat in eggs, one at a time, beating after each addition on medium speed
Add pumpkin and vanilla and mix on medium speed until well combined
Carefully add flour with mixer on low speed, mix just until combined; do not overmix
Evenly distribute batter into 18 prepared cupcakes, filling about ⅔ of each cup
Bake 13-15 minutes or until a toothpick comes out clean from center of cupcakes
Set aside to cool

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Caramelized White Chocolate Ganache Filling

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Author: Lauren Lilling

Recipe type: Dessert

Ingredients

½ cup prepared caramelized white chocolate* out of the oven
¼ cup + 2 tablespoons heavy whipping cream

Instructions

Place caramelized white chocolate in a heat-proof bowl
In a small heavy-duty saucepan, bring cream to a boil over medium-high heat; allow to boil for thirty seconds (entire surface will start to bubble)
Remove from heat and pour over caramelized white chocolate; allow to sit for thirty seconds to one minute
Whisk ganache ingredients until caramelized white chocolate has melted and ganache is smoothe
Allow to cool at room temperature for about an hour before filling cupcakes

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Caramelized White Chocolate Buttercream

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Author: Lauren Lilling

Recipe type: Dessert

Ingredients

8 ounces unsalted butter, softened at room temperature
1 ½ cups powdered sugar
½ cup prepared caramelized white chocolate (at room temperature; can be prepared ahead of time)

Instructions

In the large bowl of an electric mixer with a whisk attachment, beat butter on medium high speed until creamy (one or two minutes)
Add powdered sugar and mix on low speed for one minute; scrape the sides of the bowl with a spatula and mix on medium-high speed for two minutes
Add caramelized white chocolate and beat on medium-high speed for three minutes or until buttercream is very creamy and light

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Stay tuned for an upcoming post with more caramelized white chocolate love.

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

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Pumpkin Cinnamon Roll Cheesecake

November 25, 2012 Keep It Sweet 15 Comments

Last night was my 10-year high school reunion. I didn’t really know what to expect, but for some reason I was a little nervous about going. There was the whole cliché of wanting to look good, which isn’t all that convenient two days after Thanksgiving, but I also wondered if it would be all that interesting given Facebook’s presence in all of our lives.

Luckily, my best friends since forever and I had dinner beforehand which made walking into the event a little less nerve-racking. Oh, and a jalapeno blackberry margarita didn’t hurt either.

But I have to tell you, I’m not sure what I was so worried about. It was actually really nice to see most of the people who were at the reunion. I spoke to a girl who sat next to me in third grade. She was the nicest person then, at eight years old, and she is just as nice today. There were a few people who had seen Keep It Sweet Desserts postings on Facebook and ordered cookies, they came up to me and raved about them. And then there were others who told me that they voted religiously during the Martha Stewart American Made contest.

Frankly, I was overwhelmed by how many people wanted to hear about my business and tell me how wonderful they think it is. Of course some of these people had been my friends, but there were others who I didn’t even think knew me way back in my awkward teenage years. So to all of my UD 2012 classmates, you guys are pretty awesome.

Meanwhile, it has been such a crazy week that at 6am this morning I headed back from Philly to package lots and lots of desserts. It was hard to be motivated to come back and work after a week of very little sleep, but then I remembered the Thanksgiving leftovers I’d avoided in my effort to look good for the reunion. Let’s just say that the last of this cheesecake did not stand a chance.

Pumpkin Cinnamon Roll Cheesecake

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Pumpkin cheesecake meets cinnamon roll!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 servings

Ingredients

Cinnamon Roll Batter

9¼ ounces all-purpose flour (2 cups)
2 teaspoons baking powder
½ teaspoon table salt
5 ounces granulated sugar (2/3 cup)
4 tablespoons (1/2 stick) unsalted butter, softened at room temperature
1 x-large egg, at room temperature
½ cup whole milk at room temperature
1 tablespoon pure vanilla extract

Pumpkin Cheesecake Filling

2 8-ounce packages cream cheese, softened at room temperature (I actually snuck in fat free cream cheese, SHHH don’t tell!)
2⅛ ounces (1/4 cup, packed) light brown sugar
1⅞ ounces (1/4 cup) granulated sugar
½ ounce (1½ tablespoons) all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon table salt
2 x-large eggs at room temperature
1 teaspoon pure vanilla extract
1 cup canned pumpkin (not pumpkin pie filling)

Cinnamon Filling

⅓ cup unsalted butter, melted
8.25 ounces (1 cup, packed) light brown sugar
3 tablespoons ground cinnamon
Cream Cheese Icing
3 ounces cream cheese (preferably light or regular here)
4 tablespoons (1/2 stick) unsalted butter, softened at room temperature
1½ cups powdered sugar
½ teaspoon pure vanilla extract

Instructions

Pre-heat oven to 350 degrees; grease a 9 inch spring-form pan (also, wrap with tin foil if your pan tends to leak like mine); set aside
Prepare cinnamon roll batter
Sift flour, baking powder and salt into a medium bowl; set aside
In the large bowl of an electric mixer, beat sugar and butter on high speed for several minutes or until light and fluffy
Add eggs, milk and vanilla and beat on medium speed until combined; scrape sides of bowl and with mixer on low speed, slowly add in dry sifted dry ingredients; mix just until combined
Spread half of this batter onto the bottom of the spring-form pan, this will be the bottom layer; grease your hands to help press batter down
Prepare cheesecake filling
In the large bowl of an electric mixer, using the whisk attachment, beat cream cheese until light and creamy
Add sugars, flour and seasonings and beat on high speed; scrape the sides of the bowl
Add eggs and vanilla, beat on medium speed
Mix in pumpkin until combined
Pour cheesecake batter over cinnamon roll layer
Prepare cinnamon filling
Stir together butter, brown sugar and cinnamon
Drop spoonfuls of cinnamon filling on top of cheesecake layer
Top that with big drops of cinnamon roll batter; use a knife to carefully swirl the batter
Bake cheesecake for 45-55 minutes or until top is firm and lightly browned
Chill cheesecake in fridge for a few hours or overnight
Prepare cream cheese icing
In the large bowl of an electric mixer, beat butter on high speed until light and creamy
Add powdered sugar and vanilla; mix on low for one minute then beat on high speed for several minutes until frosting is light and fluffy
Pipe or spread icing on cheesecake as desired; I iced around the sides of the cheesecake and piped a big swirl on top to play on the “cinnamon roll” theme
Slice, serve and enjoy!

Notes

Adapted from The Girl Who Ate Everything who found it on Culinary Concoctions by Peabody
This cheesecake has a lot of components and dirties a lot of bowls, but the end result is completely worth it
Store cheesecake in fridge up to four days

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P.S. Stay tuned for an AMAZING Cyber Monday special!

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

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Cinnamon Roll Blondie Bites

Giant Caramel Apple Cinnamon Bun

Pumpkin Cinnamon Bun Ice Cream

Blog

A Big Keep It Sweet Desserts Thank You

November 22, 2012 Keep It Sweet 4 Comments

It’s Thanksgiving morning and after a week of crazy, I’m finally taking a few minutes to sit down, reflect, and just enjoy the holiday that brings together two of my favorite things, food and family.

This is the second year that Matt and I are hosting Thanksgiving (although our years of Thanksgiving with friends was good practice), and it might have been a little bit insane to do so in the midst of Keep It Sweet Desserts’ first holiday season, but now that I’m here, I’m so glad that we are. It is the way I can show some people in my life how grateful I am for them.

I’m thankful for an incredible husband who has supported me through this great venture in my life. Through the daily emotional ups and downs he is always there with a big hug, kind words, or breakfast for dinner.

I’m thankful for the most amazing parents who taught me to work hard, believe in myself and be kind to others along the way. My mom’s baking was obviously a huge influence on me, but she also started her own business years ago and that inspired me as well. My dad works incredibly hard and has shown me how to be patient and diligent to gain success.

I’m thankful for my sister who is my best friend. She is the most kind, funny, and incredibly hard working person I know. I’ve never known anyone else to consider others in everything that they do.

I’m thankful for in laws who welcomed me like a daughter from day one. They are such incredibly generous people and their huge hearts are amazing.

I’m thankful for a brother and sister-in-law who have been so supportive of my business and will rave about my cookies to any stranger on the street. I’m also SO excited that just a few months from now there will be a little Lilling running around and I get to be an aunt!!!

I’m thankful for my friends and extended family who are near and far. We might not speak every day and I might not see you as often as I like, but your support in ordering cookies, posting on Facebook and telling everyone about my business makes me feel so loved. I wish I could list every single one of you here but you know who you are.

I’m thankful for YOU, my readers. You’ve motivated me and helped build my confidence to follow my dreams. You’ve voted for me, ordered cookies, and been my advocate through all sorts of social media. I know that Keep It Sweet Desserts would not exist without the community that exists for food blogging.

I hope that you all have a very Happy Thanksgiving. The rest of my day will be spent enjoying the company of my family and lots of food, giving thanks for all that I can throughout.

Finally, a few Keep It Sweet Desserts items:

Don’t forget a portion of November proceeds are going to the Community Food Bank of New Jersey. On a day like today, it is even more important that we remember there are many people still dealing with the aftermath of Hurricane Sandy.

Saturday is Small Business Saturday! I am so excited that Keep It Sweet Desserts is a part of that this year!

I can not wait for the Keep It Sweet Desserts Cyber Monday special! It is a surprise but it is a good one!! We rarely do sales and promotions so this will be a special way to really give thanks to my customers!

Blog, Recipes

No-Bake Rice Krispie Toffee Fudge Candy Bars

November 15, 2012 Keep It Sweet 18 Comments

1 week. 7 days. Some amount of hours that does not feel like enough.

That’s how much time there is until Thanksgiving. Don’t get me wrong, I’m so excited for the holiday, but boy did things get crazy really fast! It seems like just yesterday I was in the summer lull and just like that I’m organizing and delegating (SO thankful for family members who like to help!) for Thanksgiving dinner all the while coordinating hundreds of corporate orders to go out over the next 30 or so days.

My current mantra: do anything and everything possible ahead of time. If I had the space, I’d have all of my UPS boxes made and piled for the mass exodus that will be taking place in the form of Fudgy Caramel Pecan Brownies. I’ve even started chopping the gazillion pounds of chocolate that will be transformed into Peppermint Mocha Cookies, Peanut Butter Cup Stuffed Triple Chocolate Cookies and so on. I actually thought I was so smart to pull out the food processor to help but when it started to smell like fire I decided that chopping would be my arm workout for the day. If there is one added benefit to being super busy that I didn’t expect, it would be the fact that I don’t actually have to workout because this job can be extremely physically demanding.

Anyway, back to my main point, getting ahead. I have a gazillion amazing desserts planned for our Thanksgiving dinner (between my mom and I there might be more desserts than people), but I’m definitely trying to get some done in advance and sneak them into my day when I have a few free moments. That is where these No-Bake Rice Krispie Toffee Fudge Candy Bars come in! They took almost no time to make (oh, except for that chopped chocolate that you know I love…), and once they are done you can stick them in the freezer until the day you want to eat them. Not all holiday desserts have to be complicated!

5.0 from 1 reviews

No-Bake Rice Krispie Toffee Fudge Candy Bars

Save Print

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24-48 servings depending on desired size (I cut them into small pieces to compliment the rest of the dessert spread!)

Ingredients

6½ ounces milk chocolate, roughly chopped
1½ ounces bittersweet chocolate, roughly chopped
5 tablespoons light corn syrup
7 tablespoons unsalted butter, sliced
5½ cups Rice Krispies
½ cup bittersweet chocolate chips
¼ cup toffee bits

Instructions

Line a 13x9 baking pan with tin foil and set aside
Pour Rice Krispies into a large bowl and set aside
In a medium saucepan, melt together chopped chocolates (not chips), corn syrup and butter, stirring constantly until combined
Remove from heat and pour over Rice Krispies; use a spatula to combine
Add chocolate chips and toffee bits and combine
Spread mixture into lined pan and pack down using the back of the spatula
Cover pan and place in refrigerator to chill for at least four hours
Once chilled, remove foil from pan and slice into squares to serve
Store tightly in a cool place up to two days or wrap and freeze until the day of

Notes

Slightly adapted from Nigella Kitchen
If making these gluten-free, check that all of your ingredients are specifically marked as such.

Wordpress Recipe Plugin by EasyRecipe

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

Looking for other EASY desserts to add to your holiday menu?

Easy Low Fat Pumpkin Sheet Cake

Apple Cinnamon Blondies

Chewy Ginger Cookies {Gluten-Free}

Chocolate Covered Cookie Butter Pretzels

Six Fun and Easy Ice Cream Desserts

White Chocolate Cinnamon Bun Rice Krispie Treats

22 Easy Desserts That Make You Seem Like a Pro

Chewy Gooey Cinnamon Toffee Blondies

And of course, that is where I can help!

Blog, Recipes

Caramel Apple Cake Trifle and Giveaway!

November 27, 2011 Keep It Sweet 85 Comments

I don’t know about you, but I am swimming in leftovers. The thing is, I can’t decide if it is a good or bad thing. I have plenty of food to get us through the next few days. But really, how much turkey can one person eat? If only I could get sick of cookies the way I could get sick of turkey. It just doesn’t seem to happen.

But even with half of a chocolate pecan pie left, a bowl of caramel sauce, dozens of cookies in my freezer, and a tight pants, I always am ready to bake something new. After many Thanksgiving-related hours spent in the kitchen cooking, baking and cleaning, though, I welcome something easy. Something where I don’t have to pull out my mixer, wait for butter to soften or open up a few cookbooks. Something that only requires a few more minutes of active time on my feet.

That is where this layered beauty comes into play. While I don’t always advocate box mixes and canned fruit, there really is a time and a place. And when you come up with something that incorporates those shortcuts, is creative, and looks impressive, no one has to know that a box mix was involved. Usually your friends will be too busy asking for seconds to even think about it.

For this trifle, I used one of Dunkan Hines new decadent cake mixes. I chose the Apple Caramel flavor because, how could a cake that is gooey and moist be bad? It can’t. Even by itself the cake tastes pretty good, but layered with Comstock apple pie filling, cinnamon flavored cool whip, cheesecake pudding and gingersnap crumbs it is even better.

And better news for you, I have some cake mixes to give away! Two readers will win coupons for four free Dunkan Hines products (details below).
Caramel Apple Cake Trifle
Serves 8

Ingredients:
1/2 of a prepared Dunkan Hines Apple Caramel Cake
1 15.75-ounce can Comstock apple pie filling
1 8-ounce container of cinnamon flavored cool whip (if you can’t find that, fold cinnamon into regular cool whip to taste)
1 prepared 1-ounce container cheesecake pudding mix
1/2 cup gingersnap crumbs (about 8 cookies)

Directions:
Cut cake in to 1-inch cubes
Layer ingredients in a large trifle dish or bowl as follows: cake, pie filling, cool whip, cookie crumbs, pudding
Repeat layers again and top with extra cookie crumbs
Best served immediately; cover with saran wrap and store trifle in refrigerator up to 4 days

Giveaway Details:

The giveaway is open through Wednesday, November 30 at midnight est. The giveaway is open to anyone and there are three ways to enter (please leave a separate comment for each entry):

1) Mandatory Entry: Leave a comment below, anything you want!

2) Follow Keep It Sweet on Twitter

3) Like Keep It Sweet on Facebook

Disclaimer: I received the coupons for Dunkin Hines cake mix and Comstock pie filling as a part of the Foodbuzz Tastemaker program. All of the opinions expressed in this post are my own.

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Blog, Recipes

Pumpkin Pie Cookie Dough Truffle Pops

November 20, 2011 Keep It Sweet 40 Comments

We are just a few days away from Thanksgiving and although I’ve been putting pumpkin in my oatmeal since the end of August (I have no shame), I’m not even close to sick of it. It is actually a miracle that my skin isn’t orange given the fact that I go through the cans of Libby’s (no other brand can compete) like it is going out of style. I used to think the big cans were too much to open up, but now those puny 15-ounce cans are like a tease.

Hopefully you are also still on the pumpkin bandwagon, unlike my husband who seems to have missed the memo on winter squash (Which, lucky for me, means I get to eat an entire pan of roasted Costco butternut squash by myself. Seriously, how am I not orange?).

Although Matt doesn’t hate pumpkin like he does peanut butter (nope, eight years together and I’m still not over that), he just isn’t a huge fan. So when I gave him one of these Pumpkin Pie Cookie Dough Truffle Pops to taste and said, “just pretend it isn’t pumpkin,” he said, “these are amazing!” Don’t worry, I did enough cookie dough sampling yesterday to tell you these are seriously good shit delicious. The pumpkin flavor in the creamy cookie dough plus the hard chocolate shell and crunchy spicy gingersnap crumbs is an incredible combination.

Oh and worried that you can’t make these after Thanksgiving? I, for one, will be consuming pumpkin desserts for the next few months. But for the normal people out there, who don’t have to worry about their skin turning a strange color because they only eat pumpkin in the fall, these can completely pass for a special holiday dessert thanks to the gingersnaps.

So if you can make these and keep from eating them yourself, serve them at a party. No utensils necessary.

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Pumpkin Pie Cookie Dough Truffle Pops

Makes 30 pops

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 ½ sticks (3/4 cup) unsalted butter, softened at room temperature
1 cup light brown sugar, firmly packed
½ cup granulated sugar
1/3 cup canned pumpkin
¼ cup milk (any type)
1 1/4 pound chocolate (I used white and dark chocolates)
3/4 cup gingersnap crumbs (about 12 cookies)

Directions:

Prepare cookie dough filling
In a medium bowl, whisk together flour, pumpkin pie spice and salt; set aside
Beat butter and sugars on high speed until light and fluffy
Add pumpkin and milk and mix on medium speed until well combined
Stir in flour
Refrigerate dough for two hours or until cold enough to roll into balls
While chilling dough, line two jelly roll pans with wax paper
When ready, mold cookie dough balls by hand, about 1 1/2 tablespoons each (I used a cookie dough scoop to measure) and place one of the sheets of wax paper
Stick lollipop sticks into each ball so that the stick comes out of the top and goes almost all the way through the dough ball
Place prepared cookie dough in freezer and chill for two hours or until hardened
When dough is frozen, melt chocolate for dipping
Place chocolate of choice into a microwaveable bowl; melt by heating in 30-second increments and stirring in-between
Dip cookie dough pops one-at-a-time into chocolate and coat each entire dough ball; use a spoon to shape the chocolate around the cookie dough and form a thin layer
Place dough ball down onto unused sheet of wax paper and sprinkle pop with gingersnap crumbs; repeat for remaining dough balls
Once finished, chill pops in refrigerator until ready to serve
Store in refrigerator up to three days or freezer up to four weeks

Notes:

You will need to chill the dough between each step to make sure your pops keep a round form

When dipping pops in chocolate, I recommend keeping some dough balls in freezer and working with about 10 at a time; this will keep dough from getting too soft before dipping in chocolate

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Are you pumpkined out yet?

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Cinnamon Sugar Swirl Chocolate Chip Pumpkin Bread {Guest Post}

November 8, 2011 Keep It Sweet 17 Comments

Hi, friends! I have so much to share with you from my Foodbuzz weekend but an apartment full of boxes is keeping me from the blog right now. In fact, I still haven’t found my underwear (thank G-d for now having a washer and dryer in the apartment!). On the upside, I don’t have to go to the gym yet since I can’t find my sneakers either.

In the meantime, I have another guest post for you. This one is from my amazing sister, Jessica. She is the reason I started the blog so I owe all of my Keep It Sweet life to her. The best part about this guest post? I get to eat this delicious pumpkin bread when she brings it for Thanksgiving.

Full disclosure: I do not bake. My sister and my mom – they bake. Me – I cook. I clean the dishes when they bake. But any time I try to bake, I am reminded of why I don’t bake.

Despite this fact, I offered to do a guest post for my sister while she takes care of the 8 million other things going on in her life. Ya’ know, like moving and preparing to host Thanksgiving dinner for our family.

So I decided to make one of my mom’s classic and easy recipes – pumpkin bread. Classic because everyone knows it and loves it. Easy because I was able to make it through the whole recipe without asking any questions. And to add my own little touch, I took one of my mom’s favorite touches – chocolate chips and cinnamon sugar – and put it in the center. And here’s what I got: Cinnamon Sugar Swirl, Chocolate Chip Pumpkin Bread

Of course, being the non-baker that I am, something still went wrong. When the top of the loaf started burning and spilling over the edges before the center was cooked, I realized that I filled the pan way too high. Note to self: When they say flour makes bread rise, they mean it. Take that into consideration before filling a pan to the top.

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Cinnamon Sugar Swirl, Chocolate Chip Pumpkin Bread

Adapted from My Favorite Pumpkin Bread

Ingredients

Dry:

3 cups sugar

3 ½ cups flour

1 tsp nutmeg

2 tsp. cinnamon

2 tsp baking soda

1 ½ tsp salt

Wet:

1 cup oil

2 cups pumpkin

2/3 cup water

4 eggs

Filling:

2 ounces semi-sweet mini chocolate chips plus additional for sprinkling on top

2 tablespoons cinnamon sugar (I used a pre-mixed version but you can make your own to taste)

Directions

Pre-heat oven to 350 degrees

First mix the dry ingredients, then mix them in with the wet ingredients.

Spray two 2-pound loaf pans.

Fill pans about halfway and then sprinkle cinnamon sugar and chocolate chips.

Pour batter on top, filling the pan about ¾ of the way (take it from me, you don’t want to fill it all the way). Sprinkle with additional chocolate chips.

Cook at 350 for about an hour.

Enjoy Smile

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Blog, Recipes

The Ultimate Thanksgiving Recipe List

November 3, 2011 Keep It Sweet 45 Comments

What a week this has been! We moved yesterday and although we made good progress, my bedroom is stacked with boxes of clothes and no where to put them yet. Luckily we prioritized and the kitchen is ready to go. Both of us are loving our new place and with twice the amount of space as our last apartment, it is nice to be able to come home and breathe! I’d love to finish everything here, but I’m off to San Francisco tomorrow morning for the Foodbuzz Festival, a weekend of blog networking and food., ie heaven.

And in other exciting news, this will be the first year that Matt and I will host Thanksgiving. I’m so glad we had five years of practice because now I don’t have to be too nervous. On the other hand, I have so many desserts much food that I want to make and I need to work on my menu editing skills! Otherwise I’m going to need to spend the next three weeks in the kitchen.

So since I’m busy with menu planning, I figured I’d share some ideas from Keep It Sweet and other blogs for your holiday dinner!

Appetizers

Brussels Sprout and Pancetta Flatbread (We Are Not Martha)

Cheddar Bacon Ale Dip (Dinners, Dishes and Desserts)

Fall Bruschetta (Eats Well With Others)

Pumpkin Soup with Chili Cran-Apple Relish (The Keenan Cookbook)

Side Dishes

Bacon Cheddar Cornbread (Slow Like Honey)

Baked Potato Soup (Dainty Chef)

Buttermilk Whipped Cauliflower Mashed Potatoes (Prevention RD)

Butternut Squash with Pepita Cilantro Vinaigrette (Eats Well With Others)

Butternut Squash Mac and Cheese with Caramelized Onions, Bacon and Apple (The Spiffy Cookie)

Cornbread Dressing with Tempeh Bacon, Cherries and Portabella Mushrooms (Peas and Thank You)

Maple Cayenne Roasted Brussels Sprouts (Not Rachael Ray)

My Favorite Pumpkin Bread (Keep It Sweet)

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans (How Sweet it is)

Pumpkin Maple Baked Bean Cornbread Casserole (Oh She Glows)

Roasted Butternut Squash Risotto (La Casa de Sweets)

Roasted Butternut Squash Salad with Apple Cider Vinaigrette (In Good Taste)

Slow Cooker Butternut Squash with Apples (What Megan’s Making)

Spiced Maple Roasted Apples and Squash (My Kitchen Addiction)

Sweet Potato Casserole with Toasted Marshmallows (Keep It Sweet)

“Turkey”!

Crockpot Turkey White Bean Pumpkin Chili (Skinny Taste)

Mozzarella Stuffed Turkey Meatballs (Lauren’s Latest)

Thanksgiving Sandwiches (Crepes of Wrath)

The Best Thanksgiving Turkey Breast (Heather’s Dish)

Turkey & Carrot Meatloaf (Weekly Bite)

Turkey Shepard’s Pie (Sweet Pea’s Kitchen)

Turkey Taco Pasta Skillet (All Day I Dream About Food)

Zesty Turkey Burgers (Yums and Loves)

Desserts

Apple & Pear Crisp (Keep It Sweet)

Apple Cider Spice Cake (Confessions of a Cookbook Queen)

Apple Pecan Cheesecake (Baked by Rachel)

Apple Spiced Brown Butter Blondies (London Bakes)

Caramel Apple Cake (Pass the Sushi)

Caramel Apple Cider Shake (The Avid Appetite)

Caramel Apple Cookies (Blog is the New Black)

Chewy Chocolate Chip Cookies (Keep It Sweet)

Cinnamon & Chocolate Chip Pumpkin Pie Cookies (Keep It Sweet)

Cinnamon Ice Cream (Chocolate & Carrots)

Cinnamon Roll Cookies (Keep It Sweet)

Cinnamon Roll Pumpkin Vanilla Sheet Cake (Picky Palate)

Dark Chocolate Fudge Brownies with Dulce De Leche (The Novice Chef)

Double Crumble Hot Apple Pie (Keep It Sweet)

Double Decker Pumpkin Caramel Pie (Recipe Girl)

Fall Trifle (Keep It Sweet)

Frozen Pumpkin and Chocolate Yogurt Pie with Salted Caramel Cream Sauce (Keep It Sweet)

Overnight Pumpkin Pecan Croissant Bread Pudding (The Yummy Life)

Pear, Cranberry and Gingersnap Crumble (Smitten Kitchen)

Pumpkin Bars with Cream Cheese Frosting (Espresso and Cream)

Pumpkin Chai Cupcakes (Dessert for Two)

Pumpkin Cheesecake Stuffed Snickerdoodles (Willow Bird Baking)

Pumpkin Chocolate Cheesecake Bars (Keep It Sweet)

Pumpkin Gingersnap Cookies (Two Peas & Their Pod)

Pumpkin Pie Rice Krispy Treats (Baking Bites)

Pumpkin Shaped Orange Velvet Whoopie Pies (Cookies and Cups)

Pumpkin S’more Muffins (Keep It Sweet)

Mix and Match Chocolate Bars (Keep It Sweet)

Skillet Apple Crisp (Brown Eyed Baker)

Southern Style Pecan Pie (Young Married Chic)

The Best Homemade Applesauce (Keep It Sweet)

Whole Wheat Maple Walnut Spice Cookies (Keep It Sweet)

What are your Thanksgiving plans? I hope they involve someone you love and delicious food!

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Delicious End to 2010

January 4, 2011 Keep It Sweet 36 Comments

As I take a look at some of the last month’s activities I guess it shouldn’t be surprising that my pants don’t fit…

We had our 5th annual Thanksgiving with Friends

(the infamous dinner with 8 desserts)

Had and fulfilled intense cookie cravings

Tried to make the perfect cookie

Baked the Brown Eyed Baker’s Peanut Butter Oatmeal Chocolate Chip Cookies

Not pictured but worth mentioning, made Jessica’s Cookie Dough Dip in Chocolate Chip, Snickerdoodle and Chocolate Fudge

Went home to visit with family

The sister made chocolate covered pretzels

Dad gave me photography lessons

Mom made a zillion cakes

(Outrageous Brownie with Peanut Butter Icing and Chocolate Ganache)

(Pumpkin Cake with White Chocolate Buttercream and Cinnamon Whipped Cream)

(The third cake was a Chocolate Cake with Vanilla and Chocolate Buttercream)

Went home again for the 14th Annual Christmas Eve Brunch with my best friends from home

It snowed, so I rushed to the train to beat the blizzard

And since it was snowing, I had to make a trifle

We celebrated New Year’s Eve

With Frozen Yogurt Pie

And Chocolate Dipped Peanut Butter Sandwiches

This delicious food and the fun events with family and friends was definitely worth gaining a few pounds. Better keep reminding myself as I fill up on vegetables over the next few weeks;-)

What memorable food did you eat this holiday season?

Blog

Ice Cream Pie with a New Year’s Eve Worthy Topping

January 1, 2011 Keep It Sweet 37 Comments

A few months ago I received a few coupons for free Stonyfield’s ice cream or frozen yogurt. I finally used the coupons just in time for their expiration date and was inspired to use my frozen yogurts to make a New Year’s Eve dessert. I’ll leave a full review of the yogurt for a separate post, but I am very happy with the delicious dessert I came up with.

You are looking at layers of crunchy gingersnap crust, pumpkin frozen yogurt, and chocolate frozen yogurt topped with a salted caramel cream sauce. I came up with the dessert because chocolate and pumpkin are some of my favorite flavors, but as soon as I created it I realized that this mimics my favorite cheesecake bar. Ok, so it wasn’t the first time using these flavors, but I promise that it was worth the lack of creativity for an excuse to make the topping. This Frozen Pumpkin and Chocolate Yogurt Pie with Salted Caramel Cream Sauce was a very worthy end to 2010.

I love that the filling to this pie is fat free frozen yogurt, because it makes you think you are being really healthy. Never mind that the crust has half a stick of butter in it and the sauce is based on sugar, butter and heavy whipping cream. Details, details. Moderation is key, or so they say.

The pie is really easy to make. The sauce is a little more challenging. I simplified it after my first attempt where I ended up with rock-hard chunks of sugar and butter. It took a lot of soaking to clean that pot!

First thing to do is run your gingersnap crumbs through a food processor

Grind until the cookies are mostly fine crumbs

Melt the butter

And mix it with the cookie crumbs

Next, add sugar

When the crust is fully mixed, press it down into a 9-inch spring-form pan sprayed with non-stick cooking spray

Bake for about 8 minutes or until firm

Allow the crust to cool and put the vanilla frozen yogurt in a medium bowl

The vanilla is the base for your pumpkin layer

Fold in the pumpkin and pumpkin pie spice until well combined

Spread pumpkin layer over crust and freeze for about 10 minutes

Meanwhile, remove the chocolate frozen yogurt from the freezer so that it is softened

Spread chocolate yogurt over the pumpkin and freeze covered with foil until ready to serve

To make the caramel, begin by heating sugar over low to medium heat in a small sauce pan

Add butter

Stir butter and sugar until butter is melted and fully combined with sugar

Reduce the heat to low and add cream

Stir continuously until mixture bubbles

Then remove pot from heat and stir in corn syrup

Add salt and stir

The sauce will be a thick liquid that hardens as it cools; store it in the refrigerator and microwave on a low setting to re-heat

When it is time to serve the dessert, carefully remove outside of springform pan

Cut slices and drizzle with caramel cream sauce

When no one is looking, steal some extra sauce for cookies, fruit, your finger…

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Frozen Pumpkin and Chocolate Yogurt Pie with Salted Caramel Cream Sauce

Sauce adapted from the Serendipity Sundaes cookbook

Serves 8-12

Pie Ingredients:

1 1/4 cups of gingersnap cookie crumbs (about 25 cookies)

2 tablespoons granulated sugar

4 tablespoons (1/2 stick) unsalted butter

2 cups vanilla frozen yogurt (I used Stonyfield fat free vanilla)

1/2 cup canned pumpkin (not pumpkin pie filling)

1/2 teaspoon pumpkin pie seasoning

2 cups chocolate frozen yogurt (I used Stonyfield fat free chocolate)

Pie Directions:

Pre-heat oven to 350 degrees

Spray a 9-inch springform pan with cooking spray, set aside

To make the crust, grind up about 25 gingersnaps in a food processor until fine; set cookie crumbs aside

Melt 4 tablespoons of butter in the microwave and pour over cookie crumbs

Add 2 tablespoons of granulated sugar and mix until well combined

Pour mixture into springform pan

Bake for 8-10 minutes or until firm

Remove from oven and allow to cool

Remove vanilla frozen yogurt from freezer a few minutes before use

Place the yogurt into a bowl and fold in the pumpkin and pumpkin pie spice until well combined

Spread pumpkin layer over crust and freeze for about 10 minutes

Meanwhile, remove the chocolate frozen yogurt from the freezer so that it is softened

Spread chocolate yogurt over the pumpkin and freeze covered with foil until ready to serve

Sauce Ingredients:

1/2 cup granulated sugar

2 tablespoons unsalted butter

1/2 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon sea salt

Sauce Directions:

Heat sugar over low to medium heat in a small sauce pan

Add butter; stir until butter is melted and fully combined with sugar

Reduce the heat to low and add cream; stir continuously until mixture bubbles

Remove pot from heat and stir in corn syrup

Add salt and stir

When it is time to serve the dessert, carefully remove outside of springform pan

Cut slices and drizzle with caramel cream sauce

Notes:

The sauce is best served immediately; if not, store it in the refrigerator and microwave on a low setting to re-heat at 15 second intervals stirring in-between

The sauce will firm up over the ice cream, don’t worry, that is supposed to happen!

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I hope that everyone enjoys a happy and healthy New Year!

What dessert did you have for New Year’s Eve?

Blog

Chocolate and Peanut Butter Love

December 19, 2010 Keep It Sweet 39 Comments

I love peanut butter. If a day goes by where I don’t have it, I experience withdrawal symptoms. A few days without it? Don’t mess with me.

As much as I loved being in Italy for my honeymoon this summer, going without peanut butter for almost two weeks may have been enough to convince me that getting back to real life still kind of sucks isn’t so bad after all.

Oatmeal with peanut butter? Good. Banana and peanut butter? Yum. Ants on a log? Underrated children’s snack. Chocolate and peanut butter? The pair should have its own show.

You may remember that my Thanksgiving with Friends featured eight desserts. I enjoyed coming up with a fun and delicious variety of pick-up baked goods, but was stuck when it came to THE peanut butter and chocolate item. You have seen my fan favorite cookie bar and the peanut butter brownies with chocolate ganache. So have my friends. Both items were a hit, so I knew when it came to my peanut butter loving friends, I was going to have to outdo myself.

Well, I did. If you are human like peanut butter and chocolate, you are going to LOVE these. The one upside to marrying a crazy wonderful man who DISLIKES peanut butter? More for me!

These Chewy Chocolate Cookies with Peanut Butter Filling start with a rich chewy cookie dough, used here, and are slathered with a creamy peanut butter filling that is irresistible. Salty and sweet, chewy and creamy. Oh, and these cookies are even good eaten right out of the freezer, not that I would know. Have I mentioned my pants don’t fit?

Begin by making the cookies

Mix together the dry ingredients- flour, cocoa, baking soda and salt, and set aside

Cream butter and sugar with a mixer

Beat until light and fluffy

Beat in the sugar, eggs and vanilla

Mix well

Gradually add your dry ingredients with mixer on low, then mix at medium speed until well-combined

Next up, milk and semi-sweet chocolate chips

Stir in the chips

Use a cookie dough scoop for the most uniform cookies

A tablespoon will also work; beware, the dough will be sticky when shaping into balls

Cookies will flatten while baking, that is expected

Let them cool on wire racks

While cookies are cooling, make your filling

Cream softened butter until light and smooth

Add peanut butter and cream some more

Beware of the incredible aroma

Mix in sugar

When mixture is smooth and creamy, it is done

Time to make your sandwiches

Slather a tablespoon or two onto the bottom of one cookie

Cover with another cookie and gently press down

Repeat

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Chewy Chocolate Cookies with Peanut Butter Filling

Cookie recipe from Hershey’s

Makes ~2 dozen cookie sandwiches

Cookie Ingredients:

¾ cup unsweetened cocoa powder

2 cups all-purpose flour

1 teaspoon baking soda

Dash of salt

1 ¼ cup (2 ½ stick) unsalted butter at room temperature

2 cups granulated Sugar

2 large eggs

2 teaspoons vanilla

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

Filling Ingredients:

1 cup (2 sticks) unsalted butter at room temperature

1 3/4 cup salted natural creamy peanut butter

1 cup powdered sugar

Cookie Directions:

Pre-heat oven to 375

Mix together the dry ingredients, except for sugar, and set aside

Cream butter and sugar

Beat in the, eggs and vanilla

Gradually add dry ingredients with mixer on low; then mix at medium speed until well-combined

Stir in chocolate chips

Drop dough in heaping tablespoons on baking sheets lined with parchment paper about 2 inches apart

Bake at 375 for 8 minutes or until cookies are slightly puffy

Let cool on cooling rack

Filling Directions:

Beat butter until light and creamy

Beat in peanut butter

Mix in confectioners sugar on low speed and then beat until light and fluffy

Sandwich Directions:

When cookies are cool, spread one to two tablespoons of filling on the bottom of a cookie

Top with a second cookie and lightly press down

Repeat

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Do you know anyone that can resist peanut butter and chocolate?

Blog, Recipes

Topped with Marshmallows

December 16, 2010 Keep It Sweet 24 Comments

It seems that there are two types of people when it comes to a Sweet Potato Casserole: Those who cover theirs with toasty melty marshmallows, and those who don’t. Do you think I am biased?

You already know I love to sneak dessert-like side dishes onto my table. Why wouldn’t I top my Sweet Potato Casserole with candy? To be honest, this is the way I grew up eating sweet potatoes. Each time I see a recipe for a casserole topped with something delicious like a pecan streusel or turned savory I’m tempted to try it, but why mess with something that is just right?

This recipe is actually a lot healthier than you might think. It is filled with nutrient-dense sweet potatoes, canned pumpkin (yes, pumpkin!), spices and and a secret ingredient:

I got the idea of using pumpkin butter in a Food and Wine recipe a couple of years ago. I haven’t turned back since.

The other secret to this recipe is the roasted sweet potatoes. Yes, you can microwave them to cut down on time, but roasting them adds so much flavor.

To begin, line a cookie sheet or jelly roll pan with foil and non-stick spray. Top with your sweet potatoes and poke holes in them to prevent any oven explosions

Roast them for an hour or so, or until they are nice and tender to the touch

The softer they are, the easier they will be to peel. I usually roast the sweet potatoes the night before so that I can peel them easily when they are cool, no burnt fingers required

Place them in a mixer with a can of pumpkin and combine until most of the mixture is pureed but some chunks still exist (you can also mash by hand if you don’t have a mixer)

Add in your pumpkin pie spice, pumpkin butter, a dash of salt and a bit of vanilla

Once well-combined, place in a large greased baking dish

Cover with foil and bake until hot

Remove the baking dish from the oven and top with marshmallows

Broil for a minute or two, until your marshmallows are lightly browned. I recommend putting foil or a sheet pan below the baking dish in case you have any drippings

Sweet Potato Casserole
Serves 12

Ingredients:
8-10 medium sweet potatoes, about 5 pounds
1 15-ounce can of pumpkin, (not pumpkin pie filling)
1 cup pumpkin butter
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1-lb bag of mini marshmallows

Directions:
Pre-heat oven to 400 degrees
Line jelly roll pan or cookie sheet with foil and non-stick cooking spray
Poke sweet potatoes with a fork and spread out on baking sheet; roast in oven for about an hour or until they are tender
Once sweet potatoes are cool, peel them; cut a slit in the skin of each sweet potato and then peel with fingers
Place them in a mixer with pumpkin and combine until most of the mixture is pureed but some chunks still exist (you can also mash by hand if you don’t have a mixer)
Add pumpkin pie spice, pumpkin butter, salt and vanilla
Once well-combined, place in a large baking dish sprayed with non-stick cooking spray
Cover with foil and bake about 30 minutes or until hot
Remove the baking dish from the oven and top with marshmallows
Put oven on broil and bake casserole for 1-2 minutes, or until marshmallows are lightly browned

Which camp are you in? With marshmallows or without?

Blog

Extra is Better

December 12, 2010 Keep It Sweet 35 Comments

This recipe was a complete accident. I was making Cookie Dough Topped Brownies and feeling over-confident in my memory of the brownie ingredients. When I got past the step of stirring in sugar, I realized something was wrong. The batter was much thicker than it should be.

Fortunately, I realized that my mistake was adding 50% more sugar than the recipe called for. Rather than throw everything away at that point, I added 50% extra of every thing else. As a result, I had an extra 9X9 pan of brownies and nothing to do with them…

Until I thought about what was in my freezer. Did you know that buttercream stores very well in the freezer? How about some White Chocolate Buttercream?

And then I looked again. Did you know that mocha ganache also freezes well? I happened to have extra from my Chocolate Chip Cookies with Mocha Ganache…

Do you see where I’m going with this?

Oh that is right, one rich chocolate brownie topped with not one, but two incredible toppings.

Thanks to a small mistake and leftovers from baking, I made Brownies with White Chocolate Buttercream and Mocha Ganache, another delicious dessert for our Thanksgiving with Friends.

Make these. No mistakes necessary.

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Brownies with White Chocolate Buttercream and Mocha Ganache

Makes 16 brownies (more if you want small pieces, brownies are very rich)

Ingredients:

Brownie (recipe from Baker’s)

2 ounces unsweetened chocolate

6 tablespoons unsalted butter (3/4 stick)

1 cups sugar

1 large eggs

1/2 teaspoon vanilla

1/2 cup all purpose flour

White Chocolate Buttercream

2 ounces baking white chocolate

1/4 cup heavy whipping cream

2 1/2 tablespoons milk (any type is fine)

1/2 cup (1 stick) unsalted butter, softened

3/4 cup plus 2 tablespoons confectioners’ sugar

Mocha Ganache

5 ounces semi-sweet baking chocolate

1/4 cup extra-strong brewed coffee

5 tablespoons unsalted butter, softened

Directions:

Brownies

Pre-heat oven to 350 degrees

Melt butter and chocolate in large sauce pan over low to medium heat

Stir in sugar

Stir in eggs and vanilla

Whisk in flour until smooth

Pour into a 9×9 pan lined with foil and greased or sprayed with cooking spray

Bake for 20-25 minutes or until knife comes out clean

Buttercream

While brownies are cooling, make buttercream

Combine the white chocolate and whipping cream in a medium saucepan on low-medium heat, stirring continuously

Remove from heat and stir in milk

Refrigerate for mixture for half hour

When white chocolate mixture is cool, finish making the buttercream

Beat the butter until creamy

Beat in confectioners’ sugar until butter and sugar are light and fluffy

Now beat in the cooled white chocolate mixture until buttercream is creamy and light

Spread over cooled brownies and refrigerate until buttercream hardens slightly

Ganache

While brownies with buttercream are chilling, prepare ganache

Chop up the chocolate, coarsely, and prepare extra-strong coffee

Slice up your butter and set aside

Now set up your double boiler; bring water to a simmer in medium pot over low-medium heat

Place heat-proof bowl of chocolate over the pot

Pour the coffee over your chocolate

Continuously stir until chocolate is melted and smooth

Remove bowl from heat and whisk in the butter until creamy

Then allow ganache to cool, stirring occasionally

Ganache is ready when the mixture gets nice and thick

Spread over buttercream layer

Keep brownies stored in a cool place

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What would you do with extra brownie?

Blog

Thanks.

November 24, 2010 Keep It Sweet 16 Comments

Happy almost Thanksgiving! In honor of the holiday, I thought I would take a step back from the craziness of life to think about everything I am thankful for. Life can be so stressful. Most people, including myself, take so many of the important things for granted on a daily basis and get stressed about the little things. Thanksgiving is the perfect time to give thanks for the pieces that are going right! Here is my list. What are you thankful for?

My health and the health of my loved ones
Having a job in a tough economy
The ability to blog about my passion
Glee because it makes me smile
The ability to laugh so hard I can’t stand up
Wonderful readers who leave comments that truly make my day
Leggings- three cheers for elastic waist pants!
Perfect chocolate desserts
Books that are so good you can’t put them down but don’t want to finish
Dinner parties with too much food
Living in an incredible city
The first sip of coffee each morning
Windows Live Writer
Peanut butter
Memories of the days before Blackberries
NY bagels
Finding a world of bloggers who love food as much as I do
Ice cream in brownie or pie form; oh who am I kidding, really ice cream in any form
And most of all, special people in my life like these*

My husband that I’ve been with now for seven years

My family and best parents in the world

My best friends who all live too far away from me

My grandmother, husband and sister – the people I love also love each other!

My aunt and her perfect puppy, Cole

New family

*Even if you aren’t in these pictures, if you are my friend or family member, you still mean the world to me

I’ll be back week with more recipes from my Thanksgiving with Friends!

Blog

Pumpkin Chocolate Cheesecake Bars

November 20, 2010 Keep It Sweet 46 Comments

Crispy gingersnap crust, rich chocolate cheesecake layer and a light pumpkin cheesecake filling, i.e. a delicious dessert just in time for Thanksgiving.

I may have served eight (yes, 8) varieties of pick-up desserts at my Thanksgiving with Friends, but these Pumpkin Chocolate Cheesecake Bars won me over as the number one pick for the evening. That wasn’t easy because all of the desserts were decadent and delicious. Maybe it was the combination of two of my favorite flavors, pumpkin and chocolate. Maybe it was the surprising spice from the gingersnap cookie crust. Maybe it was the lovely creamy texture with a perfect thin crispy crust in one bite. Maybe it was the balance of richness and lightness that allows you to eat not just one, but four two. Frankly, it doesn’t matter. These are delicious and if you like the sound of any of that, you must make them.

I saw Sharon’s recipe on the Curvy Carrot about a month ago and new right away I had to make it myself. There were a couple of modifications, but the recipe is largely based on hers. Just like she said, they were easy but a little time consuming. Definitely worth every minute, though!

Pumpkin Chocolate Cheesecake Bars

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Crispy gingersnap crust, rich chocolate cheesecake layer and a light pumpkin cheesecake filling, i.e. a delicious dessert just in time for Thanksgiving.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 36 small bars

Ingredients

Crust:

275g (2 cups + 2 tablespoons) gingersnap cookie crumbs (about 35 cookies)
85g (6 tablespoon) unsalted butter

Filling:

454g (2 8-ounce packages) light cream cheese softened at room temperature
371g (1¾ cup) granulated sugar
165g (3 large) whole eggs
16g (2 tablespoons) all-purpose flour
240g (1 cup) pumpkin puree (not pumpkin pie filling)
5 milliliters (1 teaspoon) vanilla
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
½ g (1/8 teaspoon) salt
170g (6 ounces) semi-sweet chocolate, roughly chopped
28g (2 tablespoons) unsalted butter

Instructions

Pre-heat oven to 325 degrees
Line a 13×9 pan with tin foil and spray with cooking spray, set aside

Prepare crust:

Stir together gingersnap crumbs and melted butter
Spread evenly into prepared pan using fingers to push down crust mixture and set aside

Prepare filling:

In the large bowl of an electric mixer with whisk attachment, whip cream cheese on medium high speed for several minutes until creamy and lumps are gone
Add granulated sugar and combine on medium-high speed well until light and creamy
Beat in eggs, one at a time, mixing on medium speed in-between; mix in flour on low speed
Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and salt and mix on medium speed until mixture is thick and creamy
Now, separate 380 grams (1¾ cups) of the pumpkin cheesecake filling and set aside in a large bowl
Melt chocolate chips and butter in a small saucepan over low heat; mixture will get very thick
Add chocolate to the pumpkin filling that you set aside and stir thoroughly
Pour chocolate batter over crust and bake for 15 minutes
Remove from oven and pour remaining pumpkin cheesecake filling on top
Bake for 35-45 minutes or until edges begin to separate from foil and middle bounces slightly when touched
Refrigerate for at least 4 hours or overnight
Remove cheesecake from pan and cut into small bars

Notes

Adapted from The Curvy Carrot
I used light cream cheese because I wanted a final product that wasn’t overly rich, but regular cream cheese would work as well
When cutting the bars, I recommend cleaning your knife with a paper towel between slices to keep from contaminating the layers with one another

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

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

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

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

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

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

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

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

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

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

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