All posts by Keep It Sweet

What to Bake for a Holiday Brunch

Looking for a sweet treat to make your holiday brunch extra festive? These baked goods are the perfect make-ahead menu additions to a delicious morning meal.

Giant Caramel Apple Cinnamon Bun with Cream Cheese Glaze and what to make for a fewstive holiday brunch!

Every year I get together with three of my best friends for a Christmas Eve brunch. Granted, last year’s brunch took place in March, but that’s besides the point. It started one year at my friend Kristen’s where she served quiche. Carissa and I looked at each other wondering where the bagels and lox were. As a result, we decided to do brunch the next year with the foods we were used to. Since then, the menu has evolved year after year; eggs and yogurt parfaits one year, pancakes the next. A few times we made gingerbread houses (gingerbread houses made with graham crackers are completely underrated).

In the last few years I’ve tried to bring something fun and sweet to the table. Because really, what meal, especially during the holidays, is complete without a baked good? I haven’t decided what I’m bringing this year, but hopefully L will give me some time in the kitchen to make something special happen;-)

Here are some of my favorite recipes for brunch:

Healthier Options:

Apple Peanut Butter Oatmeal Crumble (dairy-free)

Blueberry Chocolate Chunk Banana Bread (gluten-free)

Brown Butter Chocolate Chip Quinoa Banana Bread

Cinnamon Chip Whole Wheat Pumpkin Scones

Cinnamon Chip Whole Wheat Pumpkin Scones and What toMake for Holiday Brunch

Cookie Butter Lava Whole Wheat Banana Muffins

Healthy Pumpkin Banana Oatmeal Breakfast Bake (gluten-free, dairy-free)

Lighter Chocolate Chip Banana Cake

Perfect Chocolate Chip Muffins

Triple Chocolate Muffins with a Peanut Butter Swirl

Triple Chocolate Muffins with a Peanut Butter Swirl and What to Make for Holiday Brunch

Vanilla Roasted Strawberry Banana Bread

Whole Wheat Pumpkin Cinnamon Swirl Bread (can you say French toast?!)

Slightly More Indulgent:

Apple Cinnamon Crumb Cake

Brown Butter Blueberry Muffins

Brown Butter Peach Crumb Muffins

Giant Caramel Apple Cinnamon Bun with Cream Cheese Glaze

Pistachio Muffins

Pistachio Muffins and What to Make for Holiday Brunch

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

Double Dip Mints (aka Chocolate Dipped Peppermint Patties)

This recipe for Double Dip Mints was inspired by one of my favorite candy stores.  Homemade milk chocolate dipped peppermint patties are even better than the original candy you are used to!

Double Dip Mints - such a great treat to gift to a friend!

In all of my summers of going down the shore, there are definitely mixed memories of people and events  that seem to be somewhat of a blur at this point.  Aside from a few special moments, without a doubt, one of my favorite things about the annual trips is visiting  Jagielky’s, an unbelievable chocolate store with a vast selection of homemade sweets.  I’m not even really a candy person in general, I can usually take it or leave it, but their chocolates are to-die-for.  The homemade caramel in the cashew turtles is just perfect and their almond butter crunch bars (milk chocolate and almond covered toffee) are one of my favorite treats in the world.  My mom and sister love their homemade marshmallow-filled chocolates and I never leave without a chocolate covered Oreo for Matt.  But there is one candy that always seemed to me so simple yet so genius and I had to recreate it, the Double Dip Mint.

The Double Dip Mint is really very straight forward.  It is basically like someone took a peppermint patty and then dipped it in milk chocolate.  So instead of one type of chocolate coating, you get two.  So for those of you who haven’t picked sides on milk versus dark, these are perfect for you.  My homemade version might not be quite  as delicious as the specialty treat I’ve been buying for years, but it’s pretty darn close.  Plus, this time of year I’m not heading to the shore so making them myself is necessary.

I worked off of Christina’s peppermint patty recipe and increased the volume so that you could sneak a few for yourself and then gift a dozen to a friend for the holidays.  Feel free to double or triple the recipe as needed!

 

Double Dip Mints (aka Chocolate Dipped Peppermint Patties)
 
This recipe for Double Dip Mints was inspired by one of my favorite candy stores. Homemade milk chocolate dipped peppermint patties are even better than the original candy you are used to!
Makes: 18-20 pieces
Ingredients
  • 240g (~1½ cups) powdered sugar, plus additional for rolling
  • 15 milliliters (1 tablespoon) water
  • 15 milliliters (1 tablespoon) light corn syrup
  • 2 milliliters (¼- ½ teaspoon) peppermint extract
  • 170g good quality dark chocolate (I like using something 65% cocoa or higher)
  • 227g good quality milk chocolate
  • 42g (3 tablespoons) unsalted butter or shortening, separated
Instructions
  1. Combine the sugar, water, corn syrup and peppermint extract in the large bowl of an electric mixer with a paddle attachment on low speed for several minutes, until it forms large clumps
  2. Remove bowl from mixer and use your hands to knead the dough together
  3. Place a sheet of parchment paper (about the size of a baking sheet) on counter and dust with powdered sugar; place dough on top and sprinkle additional powdered sugar on top; top with another piece of parchment paper and use a rolling pin to flatten the dough out to be about ¼ inch thick; freeze dough (still between parchment paper) for at thirty minutes
  4. Remove dough from freezer and use a round cookie cutter or small glass (I used a shot glass!) to cut circles ~1 ½ inches in diameter; roll out remaining dough scraps and cut out additional circles until almost no dough remains
  5. Chill cut dough on a baking sheet lined with parchment paper in freezer for one hour or up to one day
  6. When ready, take out a clean piece of parchment
  7. Melt dark chocolate and half of butter or shortening in microwave of a double boiler; once completely melted, remove peppermints from freezer and dunk each one and then place on clean parchment paper
  8. Chill peppermint patties in freezer for one hour and repeat dipping process with milk chocolate and remaining butter or shortening; freeze again until completely cooled
  9. Store in an airtight container or ziplock bag in freezer up to one month
Notes
Recipe for peppermint patties from Dessert for Two
Inspired by my favorite chocolate candy store

Double Dip Mints - basically chocolate covered peppermint patties!

 

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

You might also like:

Peppermint Mocha Brownies

Thick and Fudgy Peppermint Mocha Brownies

Mint Cookies & Cream Buttercream Cups

Mint Cookies and Cream Buttercream Cups

Thin Mint Ice Cream

Thin Mint Ice Cream

Keep It Sweet Desserts Weekly Wrap-up 12/7/14

Thank you so much for the great response to the first New Mom Real Talk post this week. Again, if you have any topics you are interested in reading about, please let me know. And if you haven’t checked back, there are some great comments on the post as well.

Has anyone started going to holiday parties yet? Or any major holiday baking so far? Other than the ONE dessert I made for Thanksgiving, I haven’t done any baking since L was born. Hopefully in the New Year I’ll get my baking mojo back! Luckily I still have a few recipes to share over the next few weeks. Seriously, I’m so glad that I baked so much over the summer!

Now for this week’s updates

Most popular recipe/blog post: Pink Champagne Cake Pops

Pink Champagne Cake Pops- most popular recipe of the week!

Three favorite things I pinned all week:

Gingerbread Gooey Butter Cake Ice Cream Sundae from Willow Bird Baking

Gingerbread Cupcakes with Caramel Molasses Icing from Life, Love, Sugar

Cookie Butter Apple Crumble from Culinary Concoctions by Peabody

I hope that you are all having a wonderful weekend!

New Mom Real Talk Edition 1

If I had any doubts about sharing this post on my challenges with breastfeeding, the comments, emails and messages I received after assured me otherwise. And actually, after taking in the response and chatting with a few other new moms, I’ve decided to add a “New Mom Real Talk” blog series. I have a few topics in mind but wanted to continue on the topic of breastfeeding for now. Feel free to skip these posts and just come back for the food.

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Photo from L’s newborn shoot courtesy of I Love Parentheses

*****Before I start, I just want to reiterate from last time that this is a no-judgement zone. I respect other parenting decisions and am writing about my experience and that of some friends.*****

So the other day, I got together with a group of four other new moms. All of us had babies in the range of 5-8 weeks old. Some interesting stats:

-4 girls, 1 boy (L)

-1 formula fed baby (after 1 week), 1 exclusively breastfed, 3 breastfed with formula supplement (including L)

-4 c-sections (including me)

-Number of moms who had some sort of struggle with breastfeeding: ALL FIVE

Before I had L, I was prepared for some breastfeeding challenges. I heard it was “hard” and assumed that just meant in the very beginning when the baby is learning to latch, etc. I also figured it would hurt a bit when your body is getting used to things. Let me just tell you, I was wrong. 7 weeks in and breastfeeding is still hard, and painful. To be clear, sometimes L doesn’t want to nurse steadily for a feeding and it can take an hour or more for him to eat for 25-30 minutes. That can be a result of a sleepy baby or gas. Often, I just can’t get a burp out! These days I offer a bottle of breast milk or formula after nursing to make sure he gets enough food. There’s a nice hour and a half feeding for you (for a child that eats every 2 1/2-3 hours during most days). For some feedings, Matt or someone else will feed him via bottle and I’ll just pump. Occasionally I have to do all of the above. Real life: A few nights ago, L was having trouble nursing during his middle-of-the-night feeding (somewhere around 2am). An hour after starting, I finally decided to give up and give him a bottle and then pump to avoid (extra) discomfort. The bottle of breast milk I offered him wasn’t enough so I then proceeded to pump while holding him, then feed him some of that milk mid-pumping session, then continue pumping, while feeding and burping him. Can’t make this stuff up.

Anyway, when I got together with the other moms this week, I learned that I am definitely not alone. Another mom is dealing with the same pumping around the clock I did a couple of weeks ago, along with nursing and supplementing. one mom got mastitis (PAINFUL) because she was pumping too much and overproducing. Someone else had to supplement with formula immediately because her baby was underweight. And someone else said that her daughter had jaundice during the first week so she started with formula then and decided to stop breastfeeding altogether afterwards.

It’s just crazy what we do to try to be the best moms we can be. There is so much pressure publicly to breastfeed and whether we admit it or not, we then put that pressure on ourselves. The truth is, though, who are the “they” that say we should breastfeed? Do they realize what so many moms go through just to make that happen? Is breast really always best?

Here are some quotes from the afternoon that seemed worthy of sharing:

“By the time I finish breastfeeding, pumping, and feeding her [formula or breast milk], it’s time to start again.”

“When I stopped [breastfeeding’’], my mom said to me ’so you gave up?’’

‘I might consider stopping but my husband asked me to keep trying.”

“I woke up in so much pain [from the mastitis] but it only took three hours of massaging for me to get it out.’’’

“I had a lactation consultant come over to help and she asked if I was upset because I had a c-section.”

“There is no way I’m doing this (breastfeeding) for more than six months because during the summer I want to actually go out.“

Once you decide to stop [breastfeeding], you won’t look back. It’s so liberating to be able to go out and eat or drink without worrying about it.”

My lactation consultant told me to stop eating salads.”

My boobs hurt all the time.” (that might have been me)

“It was much easier to stop breastfeeding the second time around.” (baby number 2)

“It does get easier.” Pure speculation of what we have “heard” from others. When this takes place we did not know exactly.

So that’s real life and real talk in the life of a new mom. For now, my plan is to do this as long as I can, though if the pain doesn’t go away in the next couple of weeks, I may stop breastfeeding sooner rather than later. In terms of supply, I do think mine is up, though we need to feed L about one formula bottle each day. If you have experiences to share, I’d love to hear in the comments! And if there is another topic you want to see in New Mom Real Talk, let me know.

Thick and Fudgy Peppermint Mocha Brownies

Super rich and fudgy brownies infused with the infamous peppermint mocha holiday flavor.

Thick and Fudgy Peppermint Mocha Brownies

Sometimes you just need a great brownie.  These peppermint mocha brownies are the perfect holiday brownie for this season’s festivities.  Thick, fudgy, rich and decadent… the peppermint mocha combination is a holiday favorite around here and it is hard to beat in brownie form.  I’m partial to a super fudgy brownie with a crackly top and that is exactly what you get with this treat!

 

Thick and Fudgy Peppermint Mocha Brownies
 
Super rich and fudgy brownies infused with the infamous peppermint mocha holiday flavor.
Author:
Recipe type: Dessert
Makes: 12 servings
Ingredients
  • 128g unsweetened chocolate, roughly chopped
  • 170g (3/4 cup) unsalted butter
  • 415g (~2 cups) granulated sugar
  • 150g (~3 large) whole eggs, at room temperature
  • 3 tablespoon strong brewed espresso (1g (1/2 tablespoon) espresso + 3 tablespoons water))
  • 1 teaspoon vanilla extract
  • 146g (~1 cup + 1 tablespoon) all-purpose flour
  • 1g (1/4 teaspoon) salt
  • 105g (~3/4 cup) peppermint crunch baking chips
Instructions
  1. Pre-heat oven to 350 degrees; Grease a 9×9 brownie pan or baking dish with cookie spray or butter OR line it with parchment paper; set aside
  2. In a small bowl, whisk together flour and salt; set aside
  3. Melt butter and chocolate in large sauce pan over low to medium heat; stir in sugar; stir in eggs, espresso and vanilla until smooth
  4. Whisk in flour mixture just until combined; do not overmix; fold in peppermint baking chips
  5. Pour batter into prepared baking dish and bake 33-36 minutes or until a knife comes out clean
  6. Set brownies aside to cool completely before slicing and serving
  7. Note:  These brownies are great for making in advance of the holidays.  Just wrap them tightly in foil and store them in the freezer for up to one month.
Notes
Adapted from Baker’s

Super rich and fudgy brownies infused with the infamous peppermint mocha holiday flavor.

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

You might also like:

Fudgy Double Creme de Menthe Brownies

Fudgy Double Creme de Menthe Brownies

Fudgy Mocha Chip Brownies

Fudgy Mocha Chip Brownies with Espresso Sea Salt

Fudgy Brownie Ice Cream Sandwiches

Fudgy Brownie Ice Cream Sandwiches

Keep It Sweet Desserts Weekly Wrap-up 11/30/14

It’s  hard to believe that Thanksgiving has come and gone and now the holiday season can officially start. I’ve always loved this time of year, though, for the last two years, I missed out on some of the seasonal festivities. While a small part of me will miss the business this time around, I’m excited to really just enjoy the next month, no baking and packaging insanity. Plus, it’s L’s first Chanukah! Not that he has a clue, but it is fun for us all the same.

How was your Thanksgiving? I hope that the weather didn’t keep you from seeing loved ones. We were lucky to spend the holiday with both of our families and added on my sister’s boyfriend’s family as well. That was a real treat.  Plus, I’m still thinking about the peanut butter macarons his sister brought for the occasion!

Now for this week’s updates

Most popular recipe/blog post: Pink Champagne Cake Pops

Pink Champagne Cake Pops- most popular recipe of the week!

Three favorite things I pinned all week:

Mile High Apple Pie from Sugar Hero

Chocolate Peanut Butter Pretzel Balls from Foodess

Black Truffle Pistachio Chocolate Cake from Sprinkle Bakes

hope that you are all having a wonderful weekend!

A Very Thankful Thanksgiving

I think it’s pretty obvious what I’m thankful for this year. My sweet little love bug makes me so incredibly happy and every day I wonder how I got SO LUCKY to have such a sweet, adorable and healthy baby. Every day I give L about a million kisses but it never feels like enough!

IMG_3956

There are a few other things that I appreciate so much and thank you never, ever seems to be enough:

Health… of my loved ones and myself. Every single day.

Family that has provided unending support that made life with a newborn feel SO much more manageable. (what parents and in-laws drive three hours (plus) round trip on a regular basis to be with their grandson and help his mommy?)

My husband. Matt is such an incredible dad and seeing him with L makes me so happy. Beyond that, he’s been so supportive and loving, especially as I struggled over the last week or so.

Friends who I feel like I’ve completely neglected over the last 6 (or more?) weeks… ah I miss you and probably owe you ALL a phone call.

This blog and YOU, all of my readers. When I shut down my business the blog gave me direction and something to work for. Otherwise my pregnant self would have gone crazy!

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Wishing you and your loved ones a very wonderful Thanksgiving.

Cranberry Apple Shortbread Bars

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

Cranberry Apple Shortbread Bars - an easy last minute Thanksgiving dessert!

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.”

Cranberry Apple Shortbread Bars - need to make for Thanksgiving!

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!

Cranberry Apple Shortbread Bars -the filling/shortbread combo is so good

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

5.0 from 1 reviews
Cranberry Apple Shortbread Bars
 
An easy last minute dessert recipe for Thanksgiving. These cranberry apple shortbread bars are a delicious holiday treat.
Author:
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
  1. Pre-heat oven to 325 degrees Fahrenheit
  2. Line a 13x9 baking pan with parchment paper so that some parchment paper hangs over sides and set aside
  3. Beat butter and sugars on high speed until light and fluffy; mix in vanilla until well-combined
  4. Stir in flour just until combined
  5. 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
  6. While bottom layer is cooking, prepare filling
  7. 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
  8. Remove from heat and fold in chopped apples
  9. 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
  10. Place back into oven and bake for about 35 minutes or until edges are very lightly golden brown and top feels set / firm
  11. 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

 

Cranberry Apple Shortbread Bars - so pretty for the holidays

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

Cranberry Chocolate Chunk Brown Butter Cookies

Winter Fruit Crisp

Winter Fruit Crisp

Cranberry Apple Pie

Cranberry Apple Pie

Keep It Sweet Desserts Weekly Wrap-up 11/23/14

Well, it’s been a week. I originally planned to do a full one-month recap on L, but instead I want to share a little of what’s going on in mommy world (with some updates on L as well).

So L turned one month old last Sunday and every day of that month (plus the seven days that have followed) have been an absolute joy. For the first month I almost felt like it was too easy… L is so sweet and happy 90% of the time (just don’t mess with him when he is hungry!), sleeps really well, and is ultra cuddly and snuggly. His ability to make himself comfortable anywhere or really on any person and take a little schluff is one of his most loveable attributes. As for me, I was tired but it could have been much worse and full-time breastfeeding seemed to be working. Minus a few aches and pains in the beginning, I thought I was on a roll.

Liam 1 month_9 

While L really is overall doing great, we learned at his one-month doctor’s visit that he probably wasn’t eating enough. As a result, this week we went on a strict eating schedule where I was pumping around the clock so that we could do most feedings via bottle (that way we would know for sure what he was eating) with me nursing L just twice a day. Pumping is… well, it’s not all that fun. It especially isn’t all that fun when you are doing it every two hours throughout the day and sometimes overlapping with a crying hungry baby. Add that to the times when he needs to be fed and needs diapers changed and there is almost no time left for anything else. It is definitely not enough time for me to play and cuddle with L let alone get things done around the apartment and in preparation for Thanksgiving. If I hadn’t gotten help from my mom and sister during the day plus Matt every minute that he was home from work, I would not have made it. The routine has been physically and mentally draining. Luckily I had a decent amount of breast milk stored in the freezer, but we used all of that up by Friday and I was really racing the clock trying to keep up with his feedings. I knew in my head it was okay if he had to take some formula, but it didn’t make it easy emotionally.

Liam 1 month_8

To take a step back, before I had L, my goal was to breastfeed if possible, but I knew that if it was too hard for some reason, I would be okay using formula instead. It isn’t as easy to remember that that once you are actually doing it, though. We had to start him on formula last night to supplement my supply and there were definitely mixed emotions. Luckily, Matt is completely supportive and really just wants what is best for L and me. In the meantime, I’m really hoping I can get my supply up enough to go back to full-time breast milk (I met with a lactation consultant last week for some help), but I realize that might not happen.

This week we will go back to the doctor and make a plan for going forward. What I do know is that my number one priority is for L to be healthy. I also know that what we did this past week is not sustainable at all.

On a more positive note about L, we started doing tummy time last Monday. The FIRST time, he rolled over within minutes. I completely flipped out and was pretty excited. I managed to get the next rollover on video so I obviously had to text it to my family immediately. Yes, I am going to be that mom who wants to show you forty five photos of my child and videos galore.

*******A note on the above, I am not making any remarks regarding how any mother chooses to feed their child. Breastfeeding is HARD work. Heck, most aspects of parenting are hard work. I truly believe you have to do what is best for you because mom and dad have to be sane and happy to be the best parents they can be. That’s what is best for the baby. Over the last few days I’ve talked to a lot of other moms who have dealt with similar challenges and it helped me feel a little better and less alone. I thought by sharing this it would help someone else who might be going through something like this as well. *******

Now for this week’s updates

Most popular recipe/blog post: Pink Champagne Cake Pops

Pink Champagne Cake Pops- most popular recipe of the week!

Three favorite things I pinned all week:

Apple Cinnamon Streusel Pull-Apart Bread from Girl Versus Dough

Pumpkin Spice Swirl Brownies from Edible Perspective

Butternut Squash Cake roll with Sage Frosting from Sift and Whisk

I hope that you are all having a wonderful weekend!

Chewy Milk Chocolate Ginger Cookies

Chewy ginger-flavored brown sugar cookies filled with milk chocolate chunks.  This is a great holiday cookie!

Chewy Milk Chocolate Ginger Cookies - great twist on a holiday flavor

I have a bit of a weakness for ginger cookies.  My dad loves gingersnaps, but unless they are super crunchy (ahem, teeth-breakingly so), he will probably tell you they are underbaked.  I, on the other hand, like crunchy, chewy, crispy, really any texture as long as you have a great ginger flavor.

This cookie is a spin on the cookies I made for these ice cream sandwiches over the summer. I made a couple of small changes including enhancing the ginger flavor in order to balance the addition of the sweet milk chocolate.  Again, this is definitely NOT a gingersnap, but a brown-sugar-based cookie full of ginger flavor.  Make them now and maybe double the batch so you can freeze some for Christmas.  They would also make a great addition to any cookie gifts you are putting together.  Just make sure you chill the dough as directed to ensure that the flavor is in full force and the texture is the perfect balance of a chewy center and crispy edge.

Milk Chocolate Chunk Ginger Cookies - I couldn't stop eating them!

Chewy Milk Chocolate Ginger Cookies
 
Chewy ginger-flavored brown sugar cookies filled with milk chocolate chunks. This is a great holiday cookie!
Author:
Recipe type: Dessert
Makes: 3 dozen medium-sized cookies
Ingredients
  • 260g (~2 cups) all-purpose flour
  • 7 ½g (1/2 tablespoon) salt
  • 3g (1/2 tablespoon) ground ginger
  • 2 ½g (1/2 teaspoon) baking soda
  • 170g (1 ½ sticks) unsalted butter, softened at room temperature
  • 350g (~1½ cup tightly packed) light brown sugar
  • 5g (1 teaspoon) minced ginger
  • 100g (2 large) whole eggs
  • 15 milliliters / 1 tablespoons vanilla extract
  • 180g (~1¼ cups) milk chocolate, roughly chopped
Instructions
  1. Whisk together flour, salt, ginger and baking soda; set aside
  2. In the large bowl of an electric mixer, beat butter, sugar and minced ginger on medium-high speed until light and well mixed; scrape sides of bowl
  3. Add eggs and vanilla, mix well; scrape sides of bowl
  4. Add flour mixture and mix on low speed just until combined (do not overmix); stir in chocolate
  5. Chill dough for 24-48 hours (the longer chilling time helps the flavor and texture)
  6. When ready to bake, pre-heat oven to 350 degrees
  7. Use a medium cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each) about 2 inches apart from one another
  8. Bake 12-14 minutes or until cookies are set on top and very lightly brown around the edges
  9. Allow cookies to cool before serving
  10. Store in a ziplock bag or airtight container for up to one week; freeze up to two months

Milk Chocolate Chunk Ginger Cookies - my new favorite cookie

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

You might also like:

 

Gingersnap Peach Crumble Ice Cream

Gingersnap Peach Crumble Ice Cream

 

Ginger and Lemon Ice Cream Sandwiches

Ginger and Lemon Ice Cream Sandwiches

 

Brown Sugar Cupcakes with Cinnamon Ginger Buttercream & Ginger Cookie Pecan Brittle

Brown Sugar Cupcakes with Cinnamon Ginger Buttercream & Ginger Cookie Pecan Brittle

Brown Butter Apple Tart {Guest Post}

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

Brown Butter Apple Tart - seriously good

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.)

Brown Butter Apple Tart - absolutely delicious

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

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

Brown Butter Apple Tart {Guest Post}
 
The warm smells and flavors of fall come alive in this custardy brown butter apple tart.
Author:
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

Vanilla Bean Apple Cake

Skillet Apple Crisp with Brown Butter Sauce

Skillet Apple Crisp with Brown Butter Sauce

Giant Caramel Apple Cinnamon Bun

Giant Caramel Apple Cinnamon Bun

Keep It Sweet Desserts Weekly Wrap-up 11/15/14

Okay, seriously, how is my baby going to be one month tomorrow? On the one hand the past few weeks have been a split-second blur, but on the other hand, I feel like I had L forever ago. This week I plan to do a full L update on the blog, so I’ll try to talk about something other than babies today:-)

Hmm, let’s talk Thanksgiving! Are you hosting this year? If not, what are you bringing/making for your holiday meal? We are having the holiday at our apartment. Yes, I’m the insane mother of a newborn that thought that was a good idea. In reality, I’m actually not worried about the actual meal, it’s more the space issue that worries me a bit. We had to borrow a few extra tables to seat all 21 of us (though, that number includes two babies).

Anyway, in terms of the meal, everyone coming is making or bringing something to help out, so Matt and I don’t even have that much to worry about. He is taking care of the turkey and I have a couple of side dishes on my plate. I also have been planning to make this apple cake (one of my favorite recipes) but luckily my mom is in charge of most of the dessert spread this time around so if I don’t get to it (someone tell me how these days go by SO fast), we will be fine. Plus, I plan to pick up two pies from Costco (you can’t beat a massive $6 pumpkin pie). Yes, even bakers go with some store-bought items.

I have another couple of Thanksgiving recipes coming your way in the next week or so, but if you are trying to plan your menu may I suggest looking at pumpkin and apple desserts to start? How about some pie too?

Most popular recipe/blog post: No Churn Cookie Butter Ice Cream

No Churn Cookie Butter Ice Cream - the most popular KISD recipe of the week! 

Five favorite things I pinned all week:

Chewy Pistachio Blondies from Always Order Dessert

Vegan Pumpkin Ice Cream from Minimalist Baker

Gingerbread Latte from Dessert for Two

Ginger Macarons with Pumpkin Bourbon Buttercream from Eats Well With Others

Pumpkin Cinnamon Roll Cake from The Baker Chick

I hope that you are all having a wonderful weekend!

Soft Batch Apple Butter Cookies with Caramel Icing {Guest Post}

Today I have a special guest post from my friend Rachel. She is generously sharing this recipe for Soft Batch Apple Butter Cookies as a favor while I take some time to be with my family. Be sure to head over to her blog and check out some of her other amazing recipes like Apple Cinnamon English Muffin Bread, Whole Wheat Buffalo Chicken Pizza (all of her pizzas look so good!), Cinnamon Graham S’more Cupcakes and Apple Cinnamon Poptarts to name a few…

Apple Butter Cookies (a special guest post from Baked by Rachel)

When Lauren asked me to guest post for her while she was on maternity leave, I couldn’t have been happier to help out. And being Fall, I knew I had to share something with a fun seasonal twist!

I have a bit of an obsession with all things apple, so since I’ve already made a basic vanilla and pumpkin soft batch cookie, apple was clearly next on the list!

Apples and cookies seem to be a rare combination, but it works so well, especially when you use apple butter. No need for eggs here. And there’s no risk of wondering if the apples will be too firm or too soft.

No chunks or lumps here. Smooth, soft and flavorful apple butter cookies that stay soft! They’re just like your favorite Lofthouse style cookie with the flavors of Fall! Let’s not forget the sweet caramel icing, it’s a must and the perfect finish to these apple butter cookies!

4.0 from 1 reviews
Soft Batch Apple Butter Cookies with Caramel Icing {Guest Post}
 
Author:
Recipe type: Dessert
Ingredients
  • Cookie:
  • ¾ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • ¼ cup cinnamon apple butter
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 ¼ teaspoon baking powder
  • 2¼ cups all purpose flour
  • Frosting:
  • 1¼ cups powdered sugar
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon caramel syrup
  • 2 tablespoon water
Instructions
  1. In the bowl of a stand mixer, cream together butter and sugars. Mix in apple butter and vanilla, followed by salt, baking powder and flour. Continue mixing until no streaks remain.
  2. Cover and chill for at least 1 hour or until completely chilled.
  3. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  4. Shape dough into golfball sized balls, flatten to ½-inch thickness. Bake for 10-11 minutes. Allow cookies to rest for 1-2 minutes before transferring to a wire rack to cool.
  5. In a medium bowl, mix together powdered sugar and butter. Mix in caramel syrup and water to desired spreading consistency. Frost cooled cookies and immediately top off with sprinkles.
  6. Allow frosting to set or enjoy immediately.
  7. Store cookies in an airtight container for up to a week.
Notes
A Baked by Rachel original recipe.

Be sure to add these fun cookies to your plans soon!

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

You might also like:

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

Chewy Milk Chocolate Ginger Cookies

Chewy Milk Chocolate Ginger Cookies

Mini Pumpkin Chocolate Chip Cookies

Mini Pumpkin Chocolate Chip Cookies

Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping

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!

Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping- so gorgeous for the holidays

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.

Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping- seriously good

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!

Flaky pie crust, flavorful roasted butternut squash filling and a sweet toasted brown sugar marshmallow topping make the perfect fall dessert.

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
 
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:
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
  1. Roast squash: pre-heat oven to 425 degrees Fahrenheit; Line a large baking sheet with foil and coat with non-stick cooking spray
  2. 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
  3. Reduce oven temperature to 350 degrees Fahrenheit and prepare to par-bake pie crust
  4. 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
  5. When ready, line pie shell with foil and fill with pie weights, change or dried beans
  6. 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)
  7. 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)
  8. 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
  9. Set pie aside on cooling rack and prepare topping
  10. 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
  11. Place bowl over a medium pot or saucepan of simmering water, being careful that the water does not reach the bowl
  12. Whisk the topping ingredients constantly for several minutes or until sugar has dissolved and temperature reaches 160 degrees Fahrenheit
  13. 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
  14. 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)

Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping - so making this for Thanksgiving!
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.

Keep It Sweet Desserts Weekly Wrap-up 11/8/14

Another week with L has flown by! He hit three weeks on Thursday but what’s SO hard to believe is that  he will be one month old next weekend. I hate the fast passing of time because he is just so perfect and snuggly,    but I am looking forward to getting his shots and getting myself back out into the real world a bit with the baby (and by real world, I mean 2-hour increments between feedings at fancy places like the supermarket and Trader Joe’s). Maybe I’ll be bold and even schedule a haircut for myself.

IMG_3832

I read this post this morning on life with a newborn and it definitely had me laughing out loud because so much of it is true. While I do make sure I inhale food between feedings and diaper changes (breastfeeding hunger is no joke), I can definitely relate to the inability to get anything as simple as a phone call done. I actually keep making the mistake of calling people while breastfeeding. It seems like a great time to take advantage of a quiet baby, but those always end up being the times where he has bad gas pains or needs to get his diaper changed mid-feeding and has a mini meltdown. Most of the time, though, he really is the sweetest baby and a good sleeper!

IMG_3834

Saying goodbye to our baby nurse last Sunday was not easy, but it ended up being a really good week with Matt home. After checking with our pediatrician, we decided to adjust L’s nighttime feedings to on-demand instead of proactively waking him up every few hours. It took a little adjusting and I’m definitely hyper-aware throughout the night now, but it really was a big help for me. Now, instead of feeding him twice in the middle of the night it’s only once. Then L sleeps through to 7 or 8. Crossing my fingers that this good little sleeper keeps up his ways!

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In food news, I’m really slacking on promoting blog posts on social media so in case you missed it, be sure to check out Thursday’s post on baking and freezing cookies for the holidays. Trust me, it will help you plan out a season of stress-free holiday baking.

Still in Halloween candy overload? Here are Ten delicious recipes for leftover Halloween candy:

Heath Bar Blondies with Brown Butter Frosting (Heath Bars)

Sweet and Salty Candy Bar Blondies (M&Ms, Heath Bars & Reese’s Pieces)

Milk Chocolate Almond Toffee Cookies (Almond Hershey Kisses)

Peanut Butter Cup Heath Bar Brown Butter Cookies (Peanut Butter Cups, Heath Bars)

Salted Brown Butter M&M Cookies (M&Ms)

Sweet and Salty Party Cookies (Almond Hershey Kisses)

Chocolate & Peanut Butter Lover’s Bark (M&Ms, Reese’s Pieces, Peanut Butter Cups)

M&M Cookie Dough Cups (M&Ms)

Dark Chocolate Kissed Almond Butter (Dark Chocolate Hershey Kisses)

Peanut Butter Cup Ice Cream Pie (Peanut Butter Cups)

Now for this week’s updates:

Most popular recipe/blog post: Easy Low Fat Pumpkin Sheet Cake

Easy Low Fat Pumpkin Sheet Cake from Keep It Sweet Desserts

Three favorite things I pinned all week:

Sweet Potato Bread Pudding with Marshmallow Topping from Rachel Cooks

Chocolate Pudding Slab Pie with Peanut Butter Mascarpone Whipped Cream from Eats Well With Others

Brown Butter Gingersnaps from Baker by Nature

I hope that you are all having a wonderful weekend!

How to Bake and Freeze Cookies for Holiday Gifts (and 30 recipes that are perfect for that)

Baking and freezing cookies is a great way to reduce holiday stress.  Here are 30 of my favorite recipes for cookies that you can bake ahead of time and freeze for a month or two for holiday gifting! How to Bake and Freeze Cookies for Holiday Gifts (and 30 recipes that are perfect for that)

I learned from my mom. When it comes to entertaining, she and I are a lot alike.  We plan in advance, we make lists, and we think about desserts as if they are the most important thing on the planet (duh).  For years, my parents threw a big holiday party for of their friends.  It was nice to see them work together to plan, execute and host… it’s definitely influenced how I go about celebrating holidays and special occasions today.  Anyway, when it came to dessert, my mom was notorious for a major dessert table (before dessert tables were even a thing).  We joked that she would have an entire dessert per couple (or per person??) but really what could be more fun?  The thing is, you can’t possibly entertain thirty plus people and expect to make everything two to three days in advance.  Well, unless you want your kitchen to be a disaster, your sleep to be non-existent and your stress level to be through the roof.  Instead, my mom developed a system of baking and freezing in advance for the items that would be just as good as freshly made. Among those items, cookies always worked so well.  Just bake them when you have some time, stick them in a ziplock bag, label that bag (I admit that this is one thing I actually taught my mom), and freeze for up to two months.  It’s also helpful to keep a running list of what you actually have baked so that you don’t have to check your freezer inventory every day!  The morning of your party, keep the cookies sealed in their bags and let them defrost at room temperature.  Within a few hours your cookies will be ready to go!

How to Bake and Freeze Cookies for Holiday Gifts (including these Cranberry Chocolate Chunk Brown Butter Cookies)

How to Bake and Freeze Cookies for Holiday Gifts

1. Bake cookie of choice as directed.

2. Allow cookies to cool completely.

3. Place cooled cookies in flat layers in ziplock bags.

If the cookies are gooey or tend to stick to one another, separate layers in the bag with parchment paper.

4. Use a permanent marker to label the bags (include number of cookies, type, date of baking). Add cookies to a running inventory list.

5. Store cookies in freezer for up to two months.

6. When ready to defrost, take bags of cookies out of freezer.  Keep the bags sealed and allow the cookies to defrost at room temperature for several hours.

7. Plate cookies when ready to serve or package them for gifting.

Thirty Cookies to Bake and Freeze for Holiday Gifts

Fun Flavors

Big, Chewy, Sweet and Salty Peanut Butter Cookies (how-to video here)

How to Bake and Freeze Cookies for Holiday Gifts (including these Big, Chewy, Sweet and Salty Peanut Butter Cookies)

Chewy Chocolate Chip Cookies (a great basic)

Chocolate Chip Mandelbread (a family favorite)

Chocolate Chunk Pistachio Oatmeal Cookies

Cookie Butter Pumpkin Bites

How to Bake and Freeze Cookies for Holiday Gifts (including these Cookie Butter Pumpkin Bites)

Doughy Chocolate Chunk M&M Cookies

Easy Lemon Shortbread Cookies

Espresso Salted Dark Chocolate Biscotti

(Fresh) Cranberry Chocolate Chunk Brown Butter Cookies (<-one of last year’s favorites)

Peanut Butter Cup Heath Bar Brown Butter Cookies

How to Bake and Freeze Cookies for Holiday Gifts (including these Peanut Butter Cup Heath Bar Brown Butter Cookies)

Rugelach, Three Ways (Cinnamon & Chocolate, PB&J, Milk Chocolate Toffee)

Salted Brown Butter M&M Cookies

Salted Caramel & Peanut Oatmeal Cookies

Spiked Mocha Chip Cookies

The Best Loaded Peanut Butter Cookies

Cookie Sandwiches

Chewy Chocolate Cookies with Peanut Butter Filling (<-one of my favorite early recipes)

Chocolate Chip Toffee Oatmeal Cookies with Peanut Butter Frosting

Cookie Butter and Salted Caramel Cookie Sandwiches (<-one of the most popular recipes on the blog)How to Bake and Freeze Cookies for Holiday Gifts (including these Cookie Butter and Salted Caramel Cookie Sandwiches)

Espresso Cookies with Salted Caramel Ganache

Gingersnap Sandwich Cookies with Lemon Cream Cheese Icing (<-got SO many recipe requests from friends on this one)

Mini Chocolate Chip Cookies with Mocha Ganache

Mini Confetti Cookie Sandwiches (Just swap the colors to whatever holiday you are celebrating!)

Oreo Overload Cookie Sandwiches

How to Bake and Freeze Cookies for Holiday Gifts (including these Oreo Overload Cookie Sandwiches)

Pretzel Cookie Sandwiches

Gluten-Free Cookies

Brown Butter Chocolate Chip Cookies (GF) (<-you won’t be able to tell they are gluten-free)

Chewy Ginger Cookies (GF)

Chocolate Chunk Meringues (GF)

Easy Chocolate Chunk Cookies (GF)

How to Bake and Freeze Cookies for Holiday Gifts (including these Easy GF Chocolate Chunk Cookies)How to Bake and Freeze Cookies for Holiday Gifts (including these

Flourless Chocolate Almond Butter Cookies (GF) (<-beyond easy)

Mint Chocolate Chip Meringues (GF)

Happy holiday baking!

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

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

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:-)

Pumpkin & Ginger Ice Cream Sandwich Cookie Cake 4

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.

Pumpkin & Ginger Ice Cream Sandwich Cookie Cake 2

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}
 
Author:
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
  1. Line a 10-inch (or 9-inch) cake pan or springform pan with plastic wrap and set aside.
  2. In a large, chilled bowl, whip heavy cream to soft peaks. Add the ground ginger and whip to stiff peaks.
  3. Using a rubber spatula, gently fold in the sweetened condensed milk into the whipped cream. Fold in chopped candied ginger.
  4. Pour ice cream into the plastic lined cake pan, cover with more plastic wrap and freeze for 6 hours or overnight.
  5. 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.
  6. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and allspice. Set aside.
  7. 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.
  8. Divide and spread the cookie dough out evenly into the pans. Bake for 20-22 minutes or until set.
  9. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
  10. 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.

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!

Pumpkin & Ginger Ice Cream Sandwich Cookie Cake 3

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

Keep It Sweet Desserts Weekly Wrap-up (on life with a newborn) 11/1/14

Well, it’s been a few weeks since I posted a weekly update and it feels like forever because SO much has changed since then. In the time since L was born, life has turned around completely. Despite moments of being extremely tired and somewhat overwhelmed, I can honestly say that I am the happiest I’ve ever been. After all these months of Matt and I thinking that things would just be even better if we had our baby with us I know that we were right. That speaks volumes since my daily life consists of feeding a baby, changing diapers and sleeping in nap-like increments. I mean look at that face, how can I feel anything but pure joy when I get to snuggle with that?!

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I have to admit that I’m extremely lucky because I’ve had a LOT of help. We have a baby nurse (although she is leaving tomorrow…) and both sets of grandparents have been available for visits, errands and providing food. After having a C-section the help was definitely needed. For someone who doesn’t usually like to ask for help, I adjusted pretty quickly. I mean, when you can’t even bend over to empty the dishwasher you can’t do everything yourself. Plus, I couldn’t drive while I was on pain medication so even if I had wanted to take L out, I wouldn’t have been able to.

My 2-week postpartum doctor’s appointment went well, though, and my doctor gave me the go ahead to drive if I want (we are actually waiting until L has his one month shots to take him out much per pediatrician instructions). Everything seems to be healing well but I have to patiently wait another four weeks before I can resume any normal exercise routine (besides walking) and can lift “heavy” things (hello, baby car seat!). IMG_3826

Speaking of working out, I didn’t know how I’d feel about my post-baby body recovery, but I have to admit I care even less than I imagined I would. Maybe in a few weeks I’ll feel differently, but for now, what I weigh and how my clothes fit is pretty low on my list of priorities or cares. It seems like worrying about that and doing anything like tracking my food or counting calories would be a selfish use of my time and energy. I may still look a few months pregnant but oh well! Of course I wish I had more items in my closet that fit, but that’s really just because it gets boring to wear the same three pairs of maternity leggings (yes, still in maternity pants) on repeat. Luckily a lot of my bigger regular tops fit. And actually, I choose my shirts based on what is easiest for breastfeeding. Time to invest in some more button-downs!

I have some more baby updates and posts to share in the coming weeks, but also plenty of recipes to balance that out. And like I said before, follow me on Instagram for baby cuteness overload. 

Now for this week’s updates:

Most popular recipe/blog post: Peanut Butter Oatmeal Cookie Dough Balls

Peanut Butter Oatmeal Cookie Dough Balls- most popular recipe this week! 

Three favorite things I pinned all week:

Hazelnut Crunch Pumpkin Cake with Brown Butter Cream Cheese Frosting from Hungry Girl Por Vida

Salted Caramel Soufflé from Serious Eats

Double Apple Crisp from Dessert for Two

I hope that you are all having a wonderful weekend!

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

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!

Butternut-Pumpkin Spice Sheet Cake with Bourbon-Vanilla Cream Cheese Frosting

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.

Butternut-Pumpkin Spice Sheet Cake with Bourbon-Vanilla Cream Cheese Frosting

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}
 
Author:
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
  1. 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*).
  2. 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.
  3. Gradually mix dry ingredients into wet ingredients; stir just until combined.
  4. 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.
  5. 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.
  6. 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.

Butternut-Pumpkin Spice Sheet Cake with Bourbon-Vanilla Cream Cheese Frosting

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Salted Caramel & Peanut Oatmeal Cookies

Big, chewy oatmeal cookies full of crunchy peanuts and chewy caramel.

Salted Caramel & Peanut Oatmeal Cookies

So I actually had to make this cookie recipe twice. The first time, I was working off of a different recipe of mine that I cut in half. Easy enough. Well, except I think my pregnancy brain got the best of me and I forgot to cut the oatmeal in half. While I was adding it to the dough I kept thinking, this just doesn’t seem right. But I forged on, not wanting to waste all of the ingredients, and baked the dough anyway. To be honest, the cookies actually weren’t too bad. They were definitely heartier and not as moist as they should have been, but the flavors were great.

Salted Caramel & Peanut Oatmeal Cookies
 
Big, chewy oatmeal cookies full of crunchy peanuts and chewy caramel.
Author:
Recipe type: Dessert
Makes: 15 large cookies
Ingredients
  • 113g (1/2 cup) unsalted butter, softened
  • 117g (~1/2 cup tightly packed) light brown sugar
  • 55g (~1/4 cup) granulated sugar
  • 55g (1 large whole) eggs
  • 5 milliliters (1 teaspoon) vanilla extract
  • 65g (~1/2 cup) all-purpose flour
  • 4g (1/2 teaspoon) baking soda
  • 2g (1/4 teaspoon) salt
  • 160g (~1 ¾ cup) oatmeal (I prefer old-fashioned oats)
  • 110g (~3/4 cup) unsalted chopped peanuts
  • 110g (~2/3 cup) caramel bits caramel bitsor chopped caramel squares
  • Flaky Sea Salt
Instructions
  1. Whisk together flour, baking soda and salt; set aside
  2. Beat butter and sugars in an electric mixer on high until light and fluffy
  3. Mix in eggs and vanilla on medium speed; scrape sides and bottom of bowl with a spatula
  4. Reduce speed to low and gradually add the flour mixture
  5. Once combined, stir in the oatmeal; then stir in peanuts and caramel bits; do not overmix dough
  6. Chill dough in refrigerator for 2 hours (or up to 24 hours), the longer the better
  7. Pre-heat oven to 350 degrees
  8. When ready to bake, use a large cookie dough scoop to place cookie dough balls (about ¼ cup each) on top of parchment paper, 2-3 inches apart; sprinkle lightly with flaky sea salt
  9. Bake cookies 15-17 minutes or until cookies are golden brown; they should look slightly underbaked in the center
  10. Set aside to cool on wire racks before eating

Salted Caramel & Peanut Oatmeal Cookies
This time around, though, I double checked what I was doing and the result was wonderful. The oatmeal cookies are nice and chewy and the sweet and salty flavors are spot on. It kind of feels like a Payday jumped into an oatmeal cookie and a star was born. These cookies are addicting.

 

Salted Caramel & Peanut Oatmeal Cookies

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

The Sweetest Thing of All: Introducing L

Welcome to the world, L!

Liam's First Day

The new love of my life (aka Lovebug, Little Peanut, Sweetness, Little Pea, Fart Monster, Baby Boy) was born just one week ago (happy one week birthday, Baby Boy!) at exactly 1:01 am. He arrived a full 8 pounds, 9 ounces of pure deliciousness and measured at 20 inches.

Liam's First Day

We are pretty over the moon and in love over here. I’m just now getting out of the haze of childbirth and pretty much want to spend every free moment snuggling with this sweet baby, so excuse me while I’m more sporadic on social media and responding to blog comments. Luckily I planned ahead and scheduled plenty of posts and some guest posts over the next few months so I can just enjoy every moment with L!

Liam loves Daddy

Tell, me, how much baby stuff do you want to see on the blog? Should I post L’s birth story? Tour of the nursery? I have quite a few things I’d love to share but realize that this is a dessert blog so please let me know what you think. In the mean time, follow me on Instagram for baby overload.

Liam the Escapist

Note in the photo above – this boy can get out of a professional swaddle!

3-Layer Cookies ‘n Cream Cake

Chocolate and vanilla bean cake layers slathered in cookies ‘n cream frosting

3-Layer Cookies ‘n Cream Cake- chocolate and vanilla bean cake with cookies n cream buttercream!

Year after year there seems to be more pressure when it comes to birthday cakes.  I always want to outdo the previous year’s dessert but at the same time, I need to bake something true to what the birthday girl or boy loves.  In the case of Matt’s birthday I’ve previously made Oreo Cream Cheese Brownies (those photos, OUCH) and this M&M Kit Kat Cake (I know there are others but somehow they aren’t on the blog??).  This year I wanted to do a real cake again, but I went with his love of Oreos and vanilla bean and let those two things shine.

Cookies ‘n Cream Cake- 3 amazing layers of deliciousness

This sweet treat is built with two layers of fluffy vanilla bean cake (Matt LOVED it), one layer of dark chocolate cake, and lots and lots of cookies ‘n cream buttercream.  The extra Oreos used for decorating were great for an eye appeal but also added a nice textural component to a few bites of each slice.  Since it was a birthday cake I didn’t get any glamour slice photos, but you can see another picture of the inside here.

Matt Bday Cake

 

3-Layer Cookies 'n Cream Cake
 
Chocolate and vanilla bean cake layers slathered in cookies ‘n cream frosting
Author:
Recipe type: Dessert
Makes: 12 servings
Ingredients
Instructions
  1. Prepare vanilla bean cake and dark chocolate cake as directed and set aside layers to cool
  2. Once cake layers are cooled, prepare buttercream
  3. Place one layer of vanilla cake down on desired cake plate and top with about [ ] cup buttercream and spread evenly
  4. Place chocolate cake layer down carefully and repeat layer of frosting
  5. Top that layer with second vanilla cake layer and cover cake with remaining buttercream; decorate with additional Oreos as desired
Notes
Store cake in refrigerator and serve at room temperature; best eaten within one day of frosting (will be good up to three days)

 
3-Layer Cookies 'n Cream Cake
 
Author:
Recipe type: Dessert
Ingredients
  • 340 grams / 12 ounces (1½ cups / 3 sticks) unsalted butter, softened at room temperature
  • 227 grams / 8 ounces regular or light cream cheese
  • 160 grams / 1 pound 7 ounces (~5 cups) powdered sugar
  • 15 milliliters / 1 tablespoon vanilla extract
  • 50 grams / 1¾ ounces (~1/2 cup) finely ground Oreo crumbs (~6 cookies) PLUS additional cookies for decorating
Instructions
  1. Beat butter and cream cheese in the bowl of an electric mixer with the paddle attachment on high speed for several minutes until butter is light and creamy
  2. Add 1 cup of powdered sugar and mix on low speed until combined; add remaining powdered sugar and vanilla and increase speed of mixer to high and beat until frosting is light and fluffy
  3. Stir in Oreo crumbs until evenly distributed

Cookies ‘n Cream Cake- 3 amazing layers (chocolate, vanilla bean and cookies n cream buttercream!)

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

Amazing Cookies n Cream Layer Cake

 

Pregnancy Update: 40 Weeks+

Past my due date and ready to meet this baby boy!

5 to 39 weeks 2

Well, I made it to and past my due date. As you can see, it’s been quite a transformation of my body over the last nine months. I now think it’s hilarious that I was feeling “fat” around the time that I got pregnant. Ah what a difference some perspective makes.

37 to 39 weeks 2

The 39 week photo was taken on Sunday, just two days before I officially hit 40 weeks. Maybe I’ll get an “official’’ 40-week shot this weekend (more on timing below)…

Before I skip ahead to all of the updates, I thought I’d link to some of my bigger pregnancy posts here for those of you who are going through it now. Hopefully some of my posts will be helpful to you!

Links to previous pregnancy posts:

Like I said above, Tuesday was my due date. It ended up being a somewhat eventful day, actually (ironic since up until my appointment that afternoon I was going insane with boredom and overall wanting to just be done). Anyway, when I saw my doctor late that day, most things looked good. The baby’s heartbeat was still going strong, his head was still down, and I was measuring on track. Oh yeah, and no dilatation to be seen. Nada. However, during my ultrasound, she noticed that my fluid levels were a little low. Very long story short, I headed straight to the hospital for a few hours of IVs and some monitoring. It actually wasn’t that bad; my doctor assured us that this was really nothing to worry about at the moment, and Matt and I were overall pretty calm and cool about it. The rehydration seemed to go smoothly and my fluid levels were back on track by the time we finished. Oh yes, and the baby kicks were back to crazy during that time too (maybe they were slightly more mild that afternoon?). So other than the two of us being starrrrrrrving by the time that all ended (don’t make a pregnant woman skip dinner), it was all really okay. And thanks to a couple giant slices of late-night pizza, I didn’t hurt anyone.

For now, I’m supposed to just keep counting kicks and I’m actually going back in this afternoon to check the fluid levels again and get an updated baby measurement. Hopefully everything will still look good, but if my levels are low again, there is a chance they will need to induce me. As long as the baby as healthy I’m completely fine with that. And really at this point I’m dying to meet him and kiss his little face. If everything looks good and I’m still pregnant, then we will schedule an induction for the end of next week. We are certainly getting there! Okay, now for all the regular details…

How far along: 40 weeks as of Tuesday

Total weight gain: 35 pounds

Maternity clothes:  Only. Well, I did hunt down a big t-shirt of Matt’s to wear when i was dying to wear something that just wasn’t skin tight.

Stretch marks:  Luckily still a no, thanks genetics.

Sleep:  Everyone says to get as much sleep as you can before the baby comes. That’s great advice I guess, but my insanely frequent trips to the bathroom make that just a little bit challenging. I’ve also had a harder time falling back asleep lately. That, combined with a nasty cold over the last few days, has me missing regular old non-pregnancy sleep. What sleep I do get is completely due to blasting the air conditioning and this pillow.

Best moment of this week: Our good friends came over with dinner Saturday night. Oh yes, and crumb cake. What a treat!

Miss anything:  I miss feeling normal (body-wise). Anything physical these days can be challenging and I’d love to be able to just get up from the bed without a baby foot stuck in-between my ribs.

Movement: Baby kicks are still mostly crazy but I’m keeping an eye on things to make sure there aren’t any slow downs as a sign of low fluid again.

Food cravings:  No specific cravings lately but in the last week my appetite has gone crazy. I’ve been so, so hungry! Oh yeah, and I pretty much decided that I can eat whatever I want. So if I’m hungry, and I want ice cream, that’s what I get. Take that, 40 weeks;-)

Anything making you queasy or sick:  Nope.

Have you started to show yet:  Ha! Everyone I see just wants to know when I’m due and what I’m having. I think that my waddle attracts even more attention than the belly itself.

Gender: BOY!

Labor signs:  Almost two weeks ago I did start to feel occasional cramps (more like period cramps than anything else). I also had ONE contraction while I was on IV the other night. It was actually really weird and out of the blue. For about two and a half minutes it was like someone was trying to squeeze all of the air out of my body.

Belly button in or out:  Kind of out.

Wedding rings on or off:  On.

Happy or moody most of the time:  Hormonally I’m still pretty fine but I’ve definitely started to lose my sanity a little bit. I’m just ready to have this baby.

Looking forward to:  I’m dying to meet/see/hold/kiss/snuggle this baby. I also am excited to share his name with everyone. I can’t believe Matt and I were able to keep it to ourselves this entire time.

Fun Facts: If you are nice to the nurses at the hospital they will be nice to you! 

Latest Symptoms:  I’m just big, pregnant and crampy.

Any last minute advice for my big pregnant self? Got some fun tips on what to eat over on my Facebook page.

Note: This post contains affiliate links.

Pumpkin Cake with Pecan Pie Glaze

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

This Pumpkin Cake with Pecan Pie Glaze has to be made for Thanksgiving!

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?

This Pumpkin Cake with Pecan Pie Glaze is so perfect

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.

This Pumpkin Cake with Pecan Pie Glaze is my new favorite fall dessert

4.0 from 1 reviews
Pumpkin Cake with Pecan Pie Glaze
 
This moist and flavorful pumpkin bundt cake is topped with a pecan pie glaze. Have the best of both worlds in one dessert!
Author:
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
  1. Preheat oven to 350 degrees
  2. Grease and flour a 12 or 14 cup bundt pan; set aside
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves and salt; set aside
  4. 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
  5. Beat in eggs, one at a time, beating on medium speed after each addition; beat in pumpkin and vanilla
  6. Gradually add flour with mixer on low speed just until combined; do not overmix
  7. Pour batter into prepared cake pan and bake 46-50 minutes until a knife inserted into cake comes out clean
  8. 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.

 
4.0 from 1 reviews
Pecan Pie Glaze
 
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
  1. Pre-heat oven to 300 degrees; line a baking sheet with tin foil and spread the pecans out on pan
  2. Toast pecans in oven for about 7 minutes, being careful not to burn; set aside
  3. In a medium bowl, whisk together remaining ingredients; stir in pecans and pour over pumpkin cake

I LOVE this Pumpkin Cake w Pecan Pie Glaze

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

Keep It Sweet Desserts Weekly Wrap-up 10/11/14

No baby yet! Well, at least not as of Friday afternoon when I put this post together:-) Based on how I was feeling then, though, I’m really not counting on anything happening any time soon. Tuesday is the official due date but who knows when this baby boy will decide he is ready! In the mean time, I’m eating pineapple, bouncing on the ball, walking and just hoping for something to happen soon. Every morning, Matt asks “is today the day?” and every day is a no. Friends are starting to text and email asking for updates or to warn me that they accidentally left their phone at home (love you, Rach). I’ve also gotten requests for certain birth days. Hey guys, I’ll do my best.

So for now, I’m just trying to keep as busy as possible. Every day this past week I gave myself an activity (like a mall return, cooking or baking) and that helped a little with the antsy-ness. Tonight we have friends coming over with dinner that they cooked (seriously, they are the best) and tomorrow we are having brunch to celebrate my father-in-law’s birthday. His birthday is actually the 14th (my due date) so wouldn’t it be nice if I could get him his grandson in time? Oh yes, and my sister told me to to read Delirium which so far I am really enjoying. It’s made my long afternoons pass by a bit more quickly. I even downloaded the sequel last night since I finished it so quickly. Any other suggestions on what to read?

Now for this week’s updates:

Most popular recipe/blog post: Easy Low Fat Pumpkin Sheet Cake

Easy Low Fat Pumpkin Sheet Cake from Keep It Sweet Desserts

Five favorite things I pinned all week:

Gooey Pumpkin Spice Latte Chocolate Pudding Cake from Oh She Glows

Pumpkin Bavarian Crepe Cake from Sprinkle Bakes

Pumpkin Kahlua Toasted Marshmallow Brownie Bars from We Are Not Martha

Apple Harvest Bread from Cake Duchess

Salted Caramel Crunch Brownies from Confessions of a Chocoholic

hope that you are all having a wonderful weekend!

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

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

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

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

Skillet Apple Crisp with Brown Butter Sauce (naturally gluten-free!)

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

Skillet Apple Crisp with Brown Butter Sauce (naturally gluten-free!)

Skillet Apple Crisp with Brown Butter Sauce {gluten-free}
 
Served warm, this skillet apple crisp is just what you need to fill you up at the end of a cool Fall day!
Author:
Recipe type: Dessert
Makes: 6-8 servings
Ingredients
  • Topping:
  • 55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 40g (~1/2 cup) old fashioned oatmeal*
  • 70g (~1/3 cup, tightly packed) light brown sugar
  • 55g (1/4 cup) cold unsalted butter, cut into small cubes
  • Filling:
  • ~8 cups chopped apples, peeling optional (from 908 grams or about 7 medium whole apples) (preferably granny smith or honeycrisp)
  • 28g (~1/4 cup) granulated sugar
  • 15g (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 15 milliliters / 1 tablespoon fresh lemon juice (~1/2 lemon)
  • 14g (1 tablespoons) unsalted butter, chilled, cut into small pieces
  • 2g (1 teaspoon) ground cinnamon
Instructions
  1. Pre-heat oven to 350 degrees
  2. In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
  3. Add butter and use fingers to combine until mixture is slightly lumpy; set aside
  4. Prepare filling; in 10 or 12-inch skillet, stir together apples, granulated sugar, oat flour, lemon juice, and cinnamon; sprinkle evenly with topping
  5. Bake for 30-35 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time
  6. Remove crisp from oven and immediately prepare brown butter glaze
Notes
Adapted from my Summer Berry Skillet Crisp
*If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
The apple crisp can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold

 
Brown Butter Sauce
 
Author:
Recipe type: Dessert
Ingredients
  • 57g (4 tablespoons) unsalted butter
  • 100g (~3/4 cup) powdered sugar, sifted
  • 15 milliliters / 1 tablespoon milk, any type
  • 5 milliliters / 1 teaspoon vanilla extract
Instructions
  1. Brown the butter; heat butter in a small heavy duty saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color, remove from heat immediately (you should be able to smell the deeper more caramel flavor of the butter)
  2. Pour butter into a medium heat-proof bowl (do NOT leave behind the sediment, it adds flavor); whisk in sugar, milk and vanilla
  3. Immediately pour glaze over hot apple crisp and serve
Notes
Recipe from Martha Stewart, originally seen on i am baker

 

Skillet Apple Crisp with Brown Butter Sauce (naturally gluten-free!) - so perfect for all of the apples in my kitchen

 

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

Pretzel Cookie Sandwiches

Chewy pretzel infused cookies sandwiched together with buttercream.

Chewy pretzel infused cookies sandwiched together with buttercream.

I got the crazy idea that I needed to make a cookie that was flavored like a pretzel.  It happened sometime after these Oreo cookies disappeared.  However the crazy idea popped into my head, I’m so glad it did.  These chewy cookies were pretty addicting.  Frankly they didn’t need any buttercream at all but I thought it would be fun to play on the salty pretzel theme with some salted caramel buttercream (and why not?).  Next time I’ll leave them be……. or sandwich them with chocoalate or peanut butter buttercream.  Uhoh!

Pretzel Cookie Sandwiches
 
Chewy pretzel infused cookies sandwiched together with buttercream.
Author:
Recipe type: Dessert
Makes: 13 cookie sandwiches
Ingredients
  • 165g (~1¼ cup) all-purpose flour
  • 105g (~1 cup) finely ground salted pretzels (I started with ~5 cups of large pretzel thins)
  • 2g (1/2 teaspoon) baking soda
  • 2g (1/2 teaspoon) salt
  • 170g (3/4 cup) unsalted butter, softened at room temperature
  • 105g (~1/2) cup granulated sugar
  • 120g (~1/2 cup) packed light brown sugar
  • 50g (1 whole large) egg at room temperature
  • 5 milliliters (1 teaspoon) vanilla extract
  • Salted Caramel Buttercream (or other filling of choice)
Instructions
  1. Pre-heat oven to 350; line baking sheets with parchment paper and set aside
  2. Whisk flour, pretzel crumbs, baking soda and salt in a medium bowl and set aside
  3. In the large bowl of an electric mixer, beat butter and sugars on high speed until light and fluffy
  4. Beat in egg and vanilla on medium speed just until combined
  5. Reduce mixer speed to low and slowly add dry ingredients but do not overmix; use a spatula to make sure all cookie batter is combined
  6. Use a medium cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each)
  7. Bake cookies for 9-10 minutes or until edges have slightly darkened and centers appear set
  8. Allow cookies to cool on a cooling rack; once cool, match each cookie with a second cookie of same size
  9. Spread or pipe frosting onto bottom of half of the cookie sandwiches, about 1½ tablespoons each; lightly press remaining cookies down onto frosting to create sandwiches
Notes
Cookie adapted from these Oreo Overload Cookies and these Graham Cracker Cookies
Store cookies in an airtight container up to four days (eat within two for best texture).  Can be frozen up to one month.

Chewy pretzel-flavored cookies... with buttercream!

Serious Pretzel Cookie Sandwiches
Note: This post contains affiliate links.

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Keep It Sweet Desserts Weekly Wrap-up 10/4/14

I’m officially starting to get antsy! You can see my full pregnancy update here, but generally for the last few days I just keep thinking, man, I am bored, but I am way too tired to do anything about it! Do you know that feeling? Like, after I do my morning workout and get some other stuff done, I find myself pretty wiped out. Sometimes I get a little bit of afternoon energy but not all that much. My big belly just is tiring me out I guess!

Other than my boredom complaint, this was a good week overall. Like I mentioned in the pregnancy update, my doctor’s appointment on Tuesday went well and Matt and I had an impromptu dinner date afterwards. Then Wednesday, I had a fun lunch with Kris and later that day went for a pedicure with my sister (the perfect activity for when you lack energy!). I also got some KISD-related work done and had a few consulting calls so at least I was productive. Tonight we are going over to my sister’s to break the fast (well, I’ll just be eating since I can’t fast this year). It will be nice to spend the evening with my family. I’m sure they are all secretly hoping that I go into labor tonight while they are conveniently in town. Ha, I wish! (Sidenote: to stay the most up-to-date on the baby status, follow along on Instagram, Twitter and Facebook)

Any suggestions for how I can kill some time for the next week or two (or three??)? Really what I need to do is get myself into a good book…

Now for this week’s updates:

Most popular recipe/blog post: Easy Low Fat Pumpkin Sheet Cake

Easy Low Fat Pumpkin Sheet Cake from Keep It Sweet Desserts

Five favorite things I pinned all week:

Spiced Pumpkin Macarons from Bakers Royale

Baked Pumpkin Donuts with Coffee Cake Streusel & Maple Glaze from Yes to Yolks

Chocolate Lover’s Cheesecake from Brown Eyed Baker

Baked Apples Stuffed with Spiced Butternut Squash from Heartbeet Kitchen

Brown Butter Sugar Cookie Bars with Cinnamon Bourbon Buttercream from Baker by Nature

I hope that you are all having a wonderful weekend!

Pregnancy Update: 38 Weeks+

Counting down to baby! Less than two weeks until my due date!!

 5 to 37 weeks pregnant, a full-term update

Not sure if I look any different from the 32 weeks picture (when I was coincidentally wearing the same outfit) even though I definitely FEEL heavier and bigger.

So I’m officially at full term and less than two weeks are left until my due date! We went to my 38-week appointment on Tuesday and confirmed that the baby is still head down (YAY!) so that was great news. The chance of him flipping at this point is pretty low so I’m a lot less worried about that now.

For most of the pregnancy I had a feeling I’d deliver early (or maybe was just hoping?), but now I’m thinking otherwise. I’m not showing any signs of labor (not dialated, etc.) and haven’t even had braxton hicks contractions for a few weeks. My doctor said that if I go full-term, we would talk induction between 41 and 42 weeks. Crossing my fingers that it doesn’t go that far but I guess it is safe to say we will be meeting this baby in less than four weeks…hmm, that kind of feels far.

How far along: 38 weeks as of Tuesday

Total weight gain: 33.5 pounds

Maternity clothes:  Is that really a question? I’ve started staring longingly at the regular clothes hanging in my closet.

Stretch marks:  Luckily still a no, thanks genetics.

Sleep:  I’ve been sleeping pretty okay (knock on wood!), though my bathroom trips are definitely preparing me for the newborn nighttime feedings. If I sleep much more than two hours at a time it’s a miracle and then I’ll wake up with serious bladder pain. This pillow was for sure my favorite maternity investment! 

Best moment of this week: I’ve really been enjoying my prenatal yoga classes. Previously I had been doing this video and this one, but I signed up for an unlimited month at a nearby yoga studio so I’ve been taking advantage of that for the last few weeks. The instructors are really knowledgeable and it’s nice being around other women going through a similar experience. 

Miss anything:  I miss not worrying about every little ingredient that I consume. My eating habits have generally improved from before being pregnant and I’m definitely going to stick with some of them going forward (more intuitive eating, being selective about which processed foods…), but it will be nice when I don’t have to ask if a cheese is pasteurized and I can eat some medium-rare salmon. A glass of wine will be VERY nice too.

Movement: I’ve heard that the baby’s kicks slow down towards the end of pregnancy but that doesn’t seem to be happening here. The other night Matt put his cheek down against my belly and enjoyed getting continuously kicked in the face. This kid has some impressive strength and energy. 

Food cravings:  Maybe chocolate and ice cream? Not sure those qualify as cravings at this point. Comfort food and carbs are becoming very appealing with the weather changes.

Anything making you queasy or sick:  Not at all since my minimal issues in the first trimester. The heartburn also hasn’t been bad for a while.

Have you started to show yet:  I don’t think this question is relevant anymore. I really ought to wear a sign with my due date on it.

Gender: BOY!

Labor signs:  Nada.

Belly button in or out:  Maybe it’s half out now?

Wedding rings on or off:  On.

Happy or moody most of the time:  My moods have been pretty good lately. I feel like when the baby comes I”m in for a hormonal craze to make up for that, though.

Looking forward to:  Meeting the baby! I can’t wait to see what he looks like and just get to have him in real life. I’m also ready not to be pregnant anymore.

Fun Facts:  Hmm, Matt took a video of me bouncing on a ball the other night and let’s just say I deleted it from my phone as soon as he sent it to me (um, NOT flattering).

Latest Symptoms:  The physical exhaustion is the biggest symptom at this point. Also, my pelvic muscles and legs get tired from holding up my big belly!

Current Baby Prep: We have the few necessary items to get started (crib, car seat, stroller, minimal clothes, diapers…) and everything else is on my registries. I’ve also made the following items and stuck them in the freezer:

I’m still thinking about making a lean meat sauce, oatmeal cups and maybe another freezable snack. Notice the veggie-heavy healthy theme? Any other foods you would suggest? Not that there is much room left in the freezer at this point…!

Note: This post contains affiliate links.

Espresso Salted Dark Chocolate Biscotti

These rich dark chocolate biscotti are extra crunchy, perfect for coffee dunking!

Espresso Salted Dark Chocolate Biscotti -extra crunchy, perfect for coffee dunking!

I’m not usually one to choose biscotti as a dessert of choice.  Often times, they are dry, super hard and not all that flavorful.  These biscotti here, they are a different story.  The rich dark chocolate and espresso salt ensure that every bite is full of flavor.  And yes they are very crunchy, but that just makes them perfect for dunking into coffee, milk or even hot chocolate.  This is a biscotti I can get behind!

Espresso Salted Dark Chocolate Biscotti
 
These rich dark chocolate biscotti are extra crunchy, perfect for coffee dunking!
Author:
Recipe type: Dessert
Makes: ~18 biscotti
Ingredients
  • 265g (~2 cups) all-purpose flour
  • 80g (3/4 cup) dark unsweetened cocoa powder
  • 2½g (1/2 teaspoon) baking soda
  • 1g (¼ teaspoon) salt
  • 165g (~¾ cup) granulated sugar
  • 115g (~1/2 cup, tightly packed) light brown sugar
  • 150g (~3 large) whole eggs
  • 59 milliliters (¼ cup) canola oil
  • 30 milliliters (2 tablespoons) pure vanilla extract
  • 220g (~1½ cups) dark chocolate, chopped (I used 72%)
  • 6g (1 tablespoon) espresso salt
Instructions
  1. Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, cocoa, baking soda and salt; set aside
  3. In the large bowl of an electric mixer, beat together sugars, eggs, oil and vanilla; scrape sides of bowl with a spatula
  4. Reduce speed to low and stir in dry ingredients just until combined; stir in chopped chocolate and but not overmix
  5. Put half of dough on each prepared baking sheet and use lightly flowered hands to form into loaves (~9x5 inches and ¾ inch thick); the dough will be wet and sticky
  6. Sprinkle each loaf heavily with espresso salt
  7. Bake for 30 minutes
  8. Remove from oven and slice each loaf (1-inch slices); turn each slice over onto its side and bake for an additional 10 minutes
  9. Flip slices over once more and bake for an additional 10
  10. Store biscotti in an airtight container or ziplock bag up to one week or freeze up to one month
Notes
Adapted from Food and Wine

Espresso Salted Dark Chocolate Biscotti -These rich dark chocolate biscotti are extra crunchy, perfect for coffee dunking!

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

Keep It Sweet Desserts Weekly Wrap-up 9/27/14

This was really a good week in my world! First of all, I woke up to the nicest treat on Monday morning… some of my best blogger friends threw me a surprise virtual baby shower! Since I didn’t have an actual shower this was even more special. The posts were so nice and the recipes all sounded pretty darn amazing. If somehow we could make this a real life thing it would be even better.

LaurensShower

*Scroll down for the baby shower posts.*

The second really great thing was that the baby moved all by himself! Now, I realize that if he moved once, he can move again, but the fact that I didn’t have to go for a version on Friday ended up being a big relief. I know that the procedure is really not too big of a deal but there is a super small risk that during that the baby can go into distress and you end up with an emergency c-section. I was mildly panicked that this was my last week to get anything done pre-baby. Not that I don’t feel ready, but that just made it overwhelming. Anyway, it could have been the ice pack trick and / or the yoga moves. Whatever it was, I’m just happy that as of Tuesday’s 37-week appointment his head was down. Cross your fingers that we see the same thing at the next doctor visit! I actually have a big pregnancy update coming Thursday so I’ll be sure to give you the update. Thanks for all of the nice comments and suggestions you made.

Finally, we got to enjoy a nice holiday with family on Wednesday. Normally we go somewhere but I wasn’t up for much travelling this year so our parents both came to be with us that afternoon. Not only that, but they also brought most of the food…. and did almost all of the cleanup. I think I might miss this pregnancy thing after all;-) Next weekend my sister is hosting Break the Fast nearby so that will be nice too. Can’t say I’ll miss the fasting this year!

Now for this week’s updates and the baby shower details:

Mini Pumpkin Layer Cakes from The Baker Chick

Mini Apple Spice Cupcakes from Dinners, Dishes, and Desserts

Mini Nutella Brownies from The Cooking Actress

Mini Iced Oatmeal Cookie Apple Pies from Girl Versus Dough

Pickles in a Blanket from The Lemon Bowl

Mini No-Bake Chocolate Cheesecakes from Bake or Break

Mini Cookie Milkshakes from We Are Not Martha

Mini Chocolate and Peanut Butter Fondant Cakes from London Bakes

Double Decker Birthday Cake Blondie Bites from Baker By Nature

Mini Brown Butter Pumpkin Cupcakes from Eats Well With Others

Roasted Caprese Stack with Peaches from Warm Vanilla Sugar

Crunchy Cookie Butter M&M Bars from The Avid Appetite

Mini Pumpkin Streusel Pies from Espresso and Cream

Most popular recipe/blog post:  Pumpkin Blondies with Caramelized White Chocolate Swirl

Pumpkin Blondies w Caramelized White Chocolate Swirl - the most popular KISD recipe of the week!

Five favorite things I pinned all week:

Homemade Pumpkin Monkey Bread from The Law Student’s Wife

Siracha Chocolate & Dulce de Leche Tart from Sift and Whisk

Salted Caramel Apple Cake from Brown Eyed Baker

Whole Wheat Pumpkin Waffles from The Lemon Bowl

Brown Sugar Cinnamon Swirl Challah from Little Ferraro Kitchen

I hope that you are all having a wonderful weekend!

Cinnamon Roll Blondie Bites

Mini cinnamon chip blondies are topped with the perfect cinnamon roll cream cheese frosting!

Mini cinnamon chip blondies are topped with the perfect cinnamon roll cream cheese frosting!

So I realize I’ve been posting a ton of cinnamon-seasoned desserts lately, but can you blame me?  Cinnamon enhances all things pumpkin and apple, but it really shines on its own as well.  As a result, I gave these blondies the full addicted-to-cinnamon treatment.

Cinnamon Roll Blondie Bites - that frosting is incredible!

These perfect fudgy blondie bites are full of cinnamon chips and then topped with an incredible cinnamon roll cream cheese icing.  Either one is delicious on its own, but together you have an incredibly indulgent bite-sized treat.

Cinnamon Roll Blondie Bites - need to make these!

Cinnamon Roll Blondie Bites
 
Mini cinnamon chip blondies are topped with the perfect cinnamon roll cream cheese frosting!
Author:
Recipe type: Dessert
Ingredients
  • 350g (~1½ cups packed) light brown sugar
  • 113g (1/2 cup / 1 stick) unsalted butter
  • 170g (~1¼ cups) all-purpose flour
  • 5g (1 teaspoon) salt
  • 1g (1/2 teaspoon) ground cinnamon
  • 2 ½g (1/2 teaspoon) baking powder
  • 100g (2 large) whole eggs at room temperature
  • 5 milliliters / 1 teaspoon vanilla extract
  • 160g (1 cup) cinnamon chips
  • Frosting recipe below
Instructions
  1. Pre-heat oven to 350; a 24-cup mini muffin tin with paper or foil cupcake liners and set aside
  2. Melt butter and brown sugar in a heavy duty saucepan over medium heat stirring constantly; remove from heat and set aside
  3. In a medium bowl, whisk together flour, salt, cinnamon and baking powder
  4. In a separate large bowl, whisk eggs and vanilla; add melted butter and brown sugar mixture and whisk until combined
  5. Slowly whisk in dry ingredients just until combined
  6. Fold in cinnamon chips
  7. Use a small ladle or medium cookie dough scoop to distribute batter evenly between cups; bake in oven for 15-17 minutes or until a toothpick comes out clean from center of blondies; do not overbake
  8. Allow to cool and prepare frosting
  9. Store blondies in an airtight container up to three days (if it is warm, keep them stored in the refrigerator)

 
Cinnamon Roll Blondie Bites
 
Cinnamon Roll Frosting
Author:
Recipe type: Dessert
Ingredients
  • Cinnamon Mixture
  • 78g (~1/3 cup packed) light brown sugar
  • 21g (1½ tablespoons) unsalted butter, melted
  • 1g (1/2 teaspoon) cinnamon
  • Buttercream Base
  • 113g (1/2 cup) unsalted butter, softened at room temperature
  • 113g regular or light cream cheese, softened at room temperature
  • 320g (~2 cups) powdered sugar
  • 2 ½ milliliters (1/2 teaspoon) vanilla
Instructions
  1. In a small bowl, stir together the butter, brown sugar and cinnamon; set aside
  2. In the large bowl of an electric mixer, beat the butter and cream cheese until smooth and creamy; add the sugar and vanilla and mix on low speed until combined then increase to medium-high speed and beat until light and fluffy
  3. Remove bowl from mixer and fold in the brown sugar mixture but do not mix completely
  4. Pipe or spread frosting onto cooled blondie bites
Notes
Adapted from Oh Sweet Basil

Cinnamon Roll Blondie Bites - a major crowd pleaser (if you can share...)

 

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

Sweet and Salty Toll House Pie

This warm sweet and salty cookie pie is perfect with a scoop of vanilla ice cream!

Sweet and Salty Toll House Pie -This warm sweet and salty cookie pie is perfect with a scoop of vanilla ice cream!

This is just one of those posts where I’m going to cringe looking at the pictures, but the recipe is too good not to share and frankly, sometimes the most UN-photogenic desserts are the tastiest.

Way back on our first Valentine’s Day together (2004!), Matt took me to dinner at Murphy’s in Atlanta.  Pretty much everyone who went to Emory has gone there at least once (likely during a parental visit where there was a rental car and someone else’s credit card involved).  This was actually my second date at the restaurant but I don’t think I told that fact to Matt that night…  Anyway, our meal involved some delicious food (to this day Matt still talks about the grouper he had) and ended on a sweet note with Toll House Pie.  I had no idea that this was a thing at the time, but apparently it was and anyone who went to Murphy’s had to have it (a sign that my first date there was definitely not meant to be).  When the server brought out the warm slice of pie oozing with melted chocolate and topped with creamy vanilla ice cream melting away, we were in dessert heaven.  Way back then I was a bit on the stricter side (ahem, very strict) when it came to indulging, but you better believe I ate my fair share of that pie.

Since then I’ve made the traditional version once (sans nuts), but this time around I wanted to make it sweet and salty.  Swapping out the chopped nuts for pretzel pieces and loading it with big milk chocolate chunks was a good move.  As was the sprinkling of smoked sea salt on top!

Sweet and Salty Toll House Pie -oozing and warm... perfect with ice cream!

Sweet and Salty Toll House Pie
 
This warm sweet and salty cookie pie is perfect with a scoop of vanilla ice cream!
Author:
Recipe type: Dessert
Makes: 8 servings
Ingredients
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie crust dough, cold* (I used
  • Audra’s pie crust recipe– so flaky!)
  • 100g (~2 large) whole eggs
  • 10 milliliters / 2 teaspoons vanilla extract
  • 235g (~1 cup packed) light brown sugar
  • 170g (3/4 cup) unsalted butter, softened at room temperature
  • 64g (~1/2 cup) all-purpose flour
  • 2 ½g (½ teaspoon) salt
  • 150g (~1 cup) milk chocolate, roughly chopped
  • 40g (~1 cup) broken salted pretzel pieces
  • 2g (1 teaspoon) flaky sea salt, preferably smoked
Instructions
  1. Pre-heat oven to 325 degrees
  2. Roll out pie crust and press into a 9-inch glass or ceramic pie-plate; set aside
  3. In a medium bowl, combine flour and salt; set aside
  4. In the large bowl of an electric mixer, beat eggs and vanilla on medium-high speed for several minutes until light and foamy
  5. Beat in sugar and butter on medium-high speed until well-combined; use a rubber spatula to scrape the bottom and sides of the mixing bowl
  6. Put mixer on low and slowly add in flour mix
  7. Stir in chocolate and pretzels but do not overmix
  8. Carefully spread filling into pie shell; top with flaky sea salt
  9. Bake for 55-60 minutes or until a knife comes out clean from side of pie, center should still be moist
  10. Allow to cool for 10 minutes before serving warm with ice cream
Notes
Adapted from the original Nestle Toll House Pie

Sweet and Salty Toll House Pie -such an awesome dessert

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

Keep It Sweet Desserts Weekly Wrap-up 9/20/14

Anyone else extra happy that it’s the weekend? I think now that we are a couple of weeks into September it’s more like real life during the week and the weekends are becoming more precious. A lot of people tell us to enjoy the time just the two of us that we have left and we are… but you know what? Matt and I have had about 11 years just the two of us and I think we are ready to be three. All the time now Matt looks over at me and says, “You know what would be awesome? If there was a baby right here with us.”  And no, this furiously kicking baby in my belly just doesn’t quite count. But mentally I really do think we are ready. In terms of logistics, we are pretty much there too. The necessary furniture is here, I have about a week’s worth of outfits, we have some diapers (what?!) and wipes, our car seat is officially secure (thanks to a free safety check) and we even went to a newborn CPR class this past week.  On top of that I’ve started stocking the freezer with a few healthy snacks and meals that will be perfect for when cooking is my last priority.  If you have any favorite recipes I need to try for this, definitely let me know.

The biggest baby update I have is from my 36-week appointment.  It turns out that while the baby was head down about a month ago, he decided that his current favorite cozy position is sideways. Basically his head hits my left side, his butt sticks out mid-belly (like really sticks out when he is moving), and one of his feet loves to get stuck on my upper right ribs. Oh, and somehow he manages to use my bladder as a punching bag. This boy sure knows how to stretch out! Anyway, the current plan is to go in on Friday for a version. In the mean time, I’ve been trying some recommended yoga moves and an ice pack / heading pad trick every night (the theory is that the baby will move towards the warmth). When I do this he usually kicks like crazy but in place so who knows if anything will work. Honestly, though, as long as this boy is healthy, that is really all that matters. If he doesn’t want to move at all, we will likely schedule a c-section. At least at that point I’ll know what’s going on. I’m so bad at all of the uncertainty. That’s definitely the hardest part for me mentally. For someone who plans out everything, the mystery of when the baby comes (and then when there will be a bris, etc.) drives me a little crazy. Did you or anyone you know have any experience with the transverse lie issue?

Now for this week’s updates:

Most popular recipe/blog post:  Pumpkin Cinnamon Bun Ice Cream (no machine required)

Pumpkin Cinnamon Bun Ice Cream (no machine required)

Five favorite things I pinned all week:

Apple Crisp with Salter Coffee Caramel Sauce from Yes to Yolks

Apple Crisp Ice Cream from Fabtastic Eats

Caramel Apple Layer Cake from Stephie Cooks

Dulce de Leche Snickerdoodle Bars from Eats Well With Others

Quick Cinnamon Rolls for Two from Dessert for Two

I hope that you are all having a wonderful weekend!

Black and White Cookie Cake

This giant black and white cookie is a huge version of the classic New York treat!

Black and White Cookie Cake - classic NY bakery dessert but better!

Before moving to New York City eight years ago, or I guess before I lived here the summer before that, I didn’t understand the fixation on the Black and White Cookie. Matt loves them and you can find them in almost every bagel shop and deli throughout the city. A basic glaze on a cakey cookie just seemed like a weird in-between dessert to me (is it a cookie or a cake? where is the buttercream?), but when I tried my first good one I finally understood.
What you really want is a FRESH black and white cookie, one where the bottom is soft and cake-like but firm. The icing should be sweet but not too sweet (that’s tough with a glaze). I’m biased to the dark side but that works out perfectly since Matt prefers the white. This giant version fulfills those requirements and even has a bit of lemon zest in the cookie giving it a hint of flavor that isn’t just sugar.

It's a giant Black and White Cookie!!!!!

Black and White Cookie Cake
 
This giant black and white cookie is a huge version of the classic New York treat!
Author:
Recipe type: Dessert
Makes: one giant cookie, serves 8-12
Ingredients
  • Cookie Cake:
  • 166g (~1¼ cups) all-purpose flour
  • 145g (~1¼ cups) cake flour
  • 1g (1/4 teaspoon) baking powder
  • 1g (1/4 teaspoon) salt
  • 113g (1/2 cup / 1 stick) unsalted butter, softened at room temperature
  • 175g (~3/4 cup + 2 tablespoons) granulated sugar
  • 1g (~1 teaspoon) lemon zest
  • 105g (2 large) whole eggs, at room temperature
  • 177 milliliters (3/4 cup) milk at room temperature
  • 2 milliliters (1/2 teaspoon) vanilla extract
  • Icing:
  • 320g (~2 cups) powdered sugar
  • 45-60 milliliters (3 tablespoons – ¼ cup) cup boiled water
  • 43g unsweetened chocolate, roughly chopped
  • 1 teaspoon light corn syrup
Instructions
  1. Pre-heat oven to 375 degrees; line a baking sheet with parchment paper and set aside
  2. In the large bowl of an electric mixer, cream butter, sugar and lemon zest on high speed until light and fluffy
  3. In a medium bowl, whisk together flours, baking powder and salt; set aside
  4. Reduce speed to medium and add eggs, one at a time; add milk and vanilla; mix on medium speed until combined and then scrape the sides of the bowl with a spatula
  5. Add half of dry ingredients and mix on low speed just until combined; add remaining dry ingredients and mix on low just until combined; do not overmix
  6. Use your spatula spread dough into a large round cookie shape (10 inches in diameter)
  7. Bake for ~20 minutes or until edges are golden brown and a toothpick comes out clean from center
  8. Cool cake completely before making icing
  9. To make icing, place powdered sugar in a large heat-safe bowl
  10. Whisk in about ¼ cup of boiling water; continue to whisk and add water, about one tablespoon at a time, until you have a thick but spreadable mixture; be careful not too add too much water or icing will be too runny
  11. Carefully turn cookie cake upside down (you will want flat side on top)
  12. Spread icing over half of cookie
  13. Place remaining icing over a pot of simmering water and whisk in unsweetened chocolate until melted; stir in light corn syrup and remove from heat
  14. Ice the “naked” half of the cookie with chocolate frosting; if the frosting becomes to dry to spread, whisk in an additional teaspoon of hot water as needed, again careful not to make icing too runny
  15. Allow icing to set before serving
  16. Cookie cake is best enjoyed the day it is made but leftovers can be stored in an airtight container or ziplock bag up to three days
Notes
Adapted from Zabar’s via New York Times (seen on Smitten Kitchen)

It's a giant Black and White Cookie! Such a good idea for birthdays

 

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

Cinnamon Chip Whole Wheat Pumpkin Scones

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

Cinnamon Chip Whole Wheat Pumpkin Scones - a delicious fall treat with a little less guilt

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.

Cinnamon Chip Whole Wheat Pumpkin Scones - an easy to make fall brunch treat

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

Cinnamon Chip Whole Wheat Pumpkin Scones
 
Lightly sweetened pumpkin scones filled with rich and flavorful cinnamon chips.
Author:
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
  1. Pre-heat oven to 425 degrees; line baking sheet with parchment paper and set aside
  2. In a large bowl, whisk together pumpkin, milk, egg and vanilla; set aside
  3. In a food processor with blade attachment, pulse to combine flours, sugar, baking powder, baking soda, cinnamon, nutmeg and salt
  4. Add butter and pulse just until mixture is crumbly
  5. Stir contents of food processor and cinnamon chips into wet ingredients
  6. Use your hands to knead the dough together for a minute or two just until smooth; do not overwork the dough
  7. Press the dough into an 8-10 inch circle on prepared baking sheet
  8. Mix together topping and sprinkle dough with cinnamon sugar mixture
  9. Cut dough into 8 wedges and bake for 15-17 minutes or until a knife or toothpick comes out clean
  10. Place on a wire rack to cool before serving
Notes
Adapted from Fabtastic Eats

 

Cinnamon Chip Whole Wheat Pumpkin Scones - perfect for breakfast or a snack!
Note: This post contains affiliate links.

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

Keep It Sweet Desserts Weekly Wrap-up 9/13/14

Sorry for the later posting this weekend!  Our cable and internet were out for a full 24 hours.  It actually scared me a little bit how lost I felt for that short period of time.  Luckily everything is back in working order and I can get back to watching shows, reading blogs and playing around on Pinterest.  You know, the important stuff.

I feel like so much has happened in the last week!  Between last week’s birthday celebration (Matt very successfully baked these and these), layette shopping (holy fun but exhausting) and now another weekend celebrating Matt’s birthday, a lot has been packed in.  Mostly I feel pretty good but I did have to cancel plans one night because I was just so uncomfortable all day long.  It was a weird day when the baby’s kicking was actually nonstop and I ended up having one of those bad pregnancy headaches.  Oh Advil, I miss you!  Anyway, I’ve been feeling pretty good this weekend which I’m happy about because we are doing a few things to celebrate Matt’s birthday. The weekend started off with a delicious dinner at Osteria Morini.  Today we are just hanging out, getting some baby stuff ready and eating birthday cake (I’ll have to share that recipe soon, it turned out fantastic).  And tomorrow we are heading to one of Matt’s favorite restaurants for steak galore with his family.  Oh yes, and I get to celebrate the bridal shower of my best blogging friend tomorrow, too! Lots of fun… I’ll crash Monday;-)

Now for this week’s updates:

Most popular recipe/blog post:  Giant Caramel Apple Cinnamon Bun with Cream Cheese Glaze

Giant Apple Pie Cinnamon Roll with Cream Cheese Glaze

Five favorite things I pinned all week:

Caramel Mud Cake with Salted Caramel Icing, Crumble & Vanilla Poached Pears from Raspberri Cupcakes

Caramel Apple Self-Saucing Pudding Cake from Seasons & Suppers

Apple Cinnamon English Muffin Bread from Baked by Rachel

Pumpkin Spice Cheesecake Ice Cream from Blahnik Baker

Salted Caramel Ice Cream with Hazelnut Fudge from Butter Baking

I hope that you are all having a wonderful weekend!

Giant Caramel Apple Cinnamon Bun with Cream Cheese Glaze

This giant cinnamon roll is oozing with a gooey caramel apple and topped with a perfect cream cheese glaze.

Giant Caramel Apple Cinnamon Bun with Cream Cheese Glaze

I think Matt put it perfectly when he said, “You know how when you eat a cinnamon roll and the middle is the best part?  This is like getting almost only the middle!”

Seriously, though.  I’ve been drooling over Audra’s giant cinnamon roll for months.  I’m always a little leery of baking with yeast so I procrastinated making one of my own for a while.  Well, if I regret anything, it’s waiting so long to make this because it’s definitely one of the most delicious things to ever come out of my kitchen.  In fact, I had given a slice to someone in our building and an hour later he called me just to say it was the best cinnamon bun he has ever had.

Giant Caramel Apple Cinnamon Bun - TO DIE FOR

Since I so rarely bake something special like this, I wanted to make it extra special by loading it up with a caramel apple filling.  After cooking the chopped apples in a skillet with some butter and brown sugar they pretty much tasted like candy.  I was tempted to just start spooning them into my mouth but I wanted to make sure there were apples everywhere in this giant cinnamon bun.

While the process to make this is a bit on the messy side and there are a few different steps, it’s actually quite easy.  The hardest part is waiting for your cinnamon bun to finish baking (and photographing in my case).  Oh and maybe scrubbing the gooey dough off of the counter…

Giant Caramel Apple Cinnamon Bun - pretty much the best thing ever

Giant Caramel Apple Cinnamon Bun with Cream Cheese Glaze
 
This giant cinnamon roll is oozing with a gooey caramel apple and topped with a perfect cream cheese glaze.
Author:
Recipe type: Breakfast
Makes: 1 giant cinnamon roll; serves ~8
Ingredients
Filling:
  • 57g (4 tablespoons) unsalted butter, separated
  • 340g (~3 cups / 2 medium) chopped apples (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
Dough:
  • 177 milliliters (3/4 cup) milk (any type is fine)
  • 57g (4 tablespoons) unsalted butter
  • 430g (~3¼ cups) all-purpose flour
  • 50g (~1/4 cup) granulated sugar
  • 7g (usually 1 package) instant yeast
  • 2 ½g (1/2 teaspoon) salt
  • 59 milliliters / 2 fluid ounces (1/4 cup) water
  • 50g (~1 whole) large egg at room temperature
Cream Cheese Glaze:
  • 57g (4 tablespoons) unsalted butter, softened at room temperature
  • 57g cream cheese, softened at room temperature (light or regular)
  • 190g (~1 cup) powdered sugar
  • 8 milliliters (½ tablespoon) vanilla extract
  • 15 milliliters (1 tablespoon) milk
Instructions
Filling
  1. In a large skillet over medium heat, melt ½ of 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 make dough
Dough
  1. In a large glass measuring cup, heat the milk and butter in the microwave for 60-90 seconds or until warm and the butter has melted (do not bring to a boil); set aside
  2. In a large bowl, whisk together ⅔ of the flour, yeast, sugar and salt; add the milk mixture, egg and water, and mix until combined (it will be very sticky); add the remaining flour and knead it into the dough with your hands until it comes together in a soft ball
  3. At this point, knead dough for a couple of minutes on a lightly-floured surface until it is smooth and elastic (if you press a finger into the dough it should bounce back); return dough to bowl and cover with a damp cloth; let rest in a warm place for 10 minutes.
Assembly
  1. Grease a round 10-inch cake pan or skillet; line bottom with parchment paper and grease top of that as well; set aside
  2. Roll the dough on a clean floured surface into a large rectangle about ⅓ of an inch thick; melt the remaining butter for filling and use a pastry brush to coat the dough; spread apple filling so that entire surface of dough is covered
  3. Using a pastry wheel, pizza cutter or knife cut the dough into strips that are ~2 inches wide; start with one strip and roll it from one end to the other forming a swirl; continue by attaching the end of a second strip and rolling so that the swirl is even bigger; repeat and then place in center of pan or skillet; cut remaining strips in half horizontally so that they are easier to handle and wrap them around the dough so that you are expanding the spiral towards the edges of the pan (it will not fill the entire pan) until no dough remains
  4. Cover the pan with a damp cloth, and leave in a warm place for 30-45 minutes or until it has doubled in size
  5. Once dough has finished growing, pre-heat oven to 350 degrees; when ready, bake cinnamon roll for 25 minutes or until edges are golden brown; make the glaze
Glaze
  1. With an electric mixer, beat the butter and cream cheese until light and creamy; add the powdered sugar and vanilla and mix on medium speed until smooth and creamy; add milk and mix on medium speed until smooth and creamy
  2. Spread on warm cinnamon bun and serve immediately
  3. Cover leftovers (if they actually exist) with seran wrap and gently reheat before eating (they should be good for up to two days)
Notes
Adapted from The Baker Chick
Note: Prepare for about an hour of proofing time in addition to the prep and baking time (total time from start to finish should be about 2 hours)

Need this Giant Caramel Apple Cinnamon Roll with Cream Cheese Glaze!!!

Since it’s one giant cinnamon bun, you don’t necessarily have to share…

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

Lighter Chocolate Chip Banana Cake

Super moist banana cake loaded with chocolate but not loaded with fat!

Super moist banana cake loaded with chocolate but not loaded with fat!

My mom has made some version of this banana cake at least once (usually more) a year every year for as long as I can remember.  Chocolate chip filled for a holiday, chipless and stacked with chocolate cake and peanut butter frosting for an amazing layer cake, and loaded with cinnamon and chocolate chips just for fun.  We even made the cake completely fat free a couple of times years ago.  While the fat free version wasn’t bad at all, it was always pretty dense.  Adding some fat back into the cake (only 4 ounces for this large dessert), helped keep a bit of lightness.  And thanks to the bananas, you don’t have to worry about any dryness.  Of course the chocolate finds itself throughout the cake in a way that you definitely feel like you are indulging.  Win win!

I see this as the perfect brunch cake (or Yom Kippur /Break the Fast for those observing).  The sweet moist cake and crackly top is packed with bananas.  So really, you are actually adding another fruit dish to your meal…. right?!?!?!

Lighter Chocolate Chip Banana Cake - so moist you won't miss the guilt;-)

Lighter Chocolate Chip Banana Cake
 
Super moist banana cake loaded with chocolate but not loaded with fat!
Author:
Recipe type: Dessert
Makes: 12-16
Ingredients
  • 113g (1/2 cup) fat free plain Greek yogurt
  • 10g (2 teaspoons) baking soda
  • 320g (~3 cups) cake flour
  • 2g (1 teaspoon) ground cinnamon
  • 2 ½g (1/2 teaspoon) salt
  • 113g (1/2 cup) unsalted butter at room temperature
  • 122g (1/2 cup) unsweetened applesauce
  • 530g (1 pound 2 ¾ ounces) (~2 ½) cups granulated sugar
  • 200g (~4 large) whole eggs at room temperature
  • 20g (~1 large) egg whites at room temperature
  • 15 milliliters (1 tablespoon) vanilla extract
  • 570g (~2½ cups) mashed very ripe bananas (~4 large bananas)
  • 245g grated or finely chopped chocolate
Instructions
  1. Pre-heat oven to 350 degrees; grease and flour a 10-inch tube pan (you could also use a large bundt pan)
  2. In a small bowl, stir baking soda into Greek yogurt and let stand to dissolve
  3. In a medium bowl, whisk together cake flour, cinnamon and salt; set aside
  4. In the large bowl of an electric mixer, beat sugar, butter and applesauce on medium-high speed for several minutes until light and fluffy
  5. Add eggs and vanilla and mix on medium speed until combined; scrape the sides and bottom of the bowl with a rubber spatula
  6. Add bananas and mix on low speed; add flour and mix again on low speed low speed just until combined
  7. Remove bowl from mixer and fold in Greek yogurt; fold in chocolate
  8. Pour batter into prepared pan; bake 65-70 minutes or until a toothpick or knife comes out clean from the center; set pan aside on a wire rack and allow to cool for one hour
  9. When ready to remove cake from pans; run a knife around the edges of cake and then carefully pull the inside of the tube pan up to remove the cake (if you notice it is stuck at all, run your knife around the sides again, do not force); then run a knife underneath the cake and around center of tube and use your hands to gently lift cake and place on serving plate (again be careful not to force and make sure cake is completely cool)
  10. Best enjoyed within 24 hours; store leftovers tightly wrapped with seran
Notes
Adapted from the Har Zion Cookbook
Note: Entire cake can be frozen whole or in slices wrapped well with seran and foil up to one month; defrost at room temperature a few hours before serving

Lighter Chocolate Chip Banana Cake - perfect for brunch dessert

 

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Keep It Sweet Desserts Weekly Wrap-up 9/6/14

This week went by nice and fast which was perfect for me. Yesterday my sister and her boyfriend moved into their new apartment (very close by!!!) which was super exciting.  Today I actually have lots of plans with friends. I’m kicking things off with a yoga class with Katie (nice change from my videos I do all the time). Then, a couple of my best friends from growing up are coming in to help me celebrate a belated birthday!  Matt organized a dinner with a few of our friends that live right here, but the two girls coming from Philly will be such a special treat!  The evening will involve Mexican food, LOTS of ice cream cake and desserts that MATT baked! I love it. It was actually just one year ago that we were celebrating at his surprise party

Tomorrow is another big day because, like I mentioned before, we are going layette shopping. I can’t believe that I’m going to get to pick out cute little baby boy clothes. Between that and his nursery getting set up, things are starting to feel real. My due date is in 5 1/2 weeks so I guess he really will be here before I know it.

Now for this week’s updates:

Most popular recipe/blog post:  Easy Low Fat Pumpkin Sheet Cake

Easy Low Fat Pumpkin Sheet Cake - the most popular KISD recipe of the week!

Five favorite things I pinned all week:

Gluten-Free Pumpkin Spice Cookies from Jeanette’s Healthy Living

Concord Grape and Peanut Butter Crumble from Kitchen Heals Soul 

Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting from i am baker

Vegan Caramel Sauce from Law Student’s Wife

Triple Chocolate Pumpkin Cheesecake Skillet Brownie from Wannabe a Country Cleaver

I hope that you are all having a wonderful weekend! I’m finally posting this recipe on Wednesday……….!

Pumpkin Blondies with Caramelized White Chocolate Swirl

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

Pumpkin Blondies with Caramelized White Chocolate Swirl - the best blondies for fall!

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.

Pumpkin Blondies with Caramelized White Chocolate Swirl - dense and fudgy, SO good.

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.

Incredible Pumpkin Blondies with Caramelized White Chocolate Swirl

Pumpkin Blondies with Caramelized White Chocolate Swirl
 
Dense and fudgy pumpkin blondies with a rich caramelized white chocolate swirl.
Author:
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
  1. Prepare the caramelized white chocolate; pre-heat oven to 250 degrees and place wrack in center of oven
  2. Spread white chocolate evenly over a clean rimmed baking sheet
  3. Put in oven for ten minutes; remove pan and use a rubber spatula to stir and spread white chocolate
  4. 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
  5. I recommend reducing the increments to five minutes towards the end of caramelizing to prevent burning
  6. 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
  7. Prepare the blondies; pre-heat oven to 350 degrees
  8. Line a 13×9 pan with parchment paper; set aside
  9. 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
  10. Whisk flour, salt, baking powder, cinnamon and nutmeg in a medium bowl; set aside
  11. In a separate large bowl, whisk eggs and vanilla until combined
  12. Whisk brown sugar butter mixture into bowl with eggs and vanilla
  13. Slowly whisk in flour mixture just until combined
  14. 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
  15. Bake for 38-42 minutes or until top begins to crack and a knife or toothpick comes out clean
  16. 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

Seriously Good Pumpkin Blondies with Caramelized White Chocolate Swirl

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

Note: This post contains affiliate links.

Pregnancy Update: 33 Weeks+

Serious third trimester progress and a pregnancy update

My 33+ Week Pregnancy Update

Man, my belly is BIG

Yeah, this third trimester thing is no joke.  My first trimester I was super exhausted but still physically capable, but now I’m getting exhausted again and not so physically capable.  Generally I feel good but I get more and more tired on days that I have a lot going on.  All the extra weight is starting to take a toll and while I can still do all of my workouts (barre, yoga, walks), they are definitely getting challenging and need to be modified a bit.

How far along: 33 weeks (I hit 34 weeks tomorrow)

Total weight gain: 28.5 pounds

Maternity clothes:  The only non-maternity clothes I can wear are low-rise yoga pants, some PJs and a couple pairs of sweatpants. I just have to wear all of the bottoms below my belly. Even my maternity tops are starting to get short on me!

Stretch marks:  Luckily still a no, thanks genetics.  The linea nigra (that dark line that goes down from your belly button) is getting darker, though.

Sleep:  It’s been off and on over the last few weeks.  We luckily got a new and stronger A/C installed which definitely helps (even so I still get SO hot).  And if I get up less than three times a night to go to the bathroom it’s some sort of miracle.  Most times I can go back to sleep right away, but some nights I’m up reading CNN on my phone for a while to knock myself out. This pillow is still a complete lifesaver!  In fact, we almost left it in the Hamptons and I had to stop myself from going into a panic!

Best moment of this week:  Matt and I took a prenatal class on Saturday and boy was that long.  Neither of us do all that well sitting for hours listening / paying attention.  Well, at one point, we were watching a birthing video and my super mature (read: 12-year old sense of humor) husband made a slightly inappropriate joke to me about the position the woman was in.  He was cracking up so much it was contagious… I completely lost it.  The two of us were laughing uncontrollably and crying for several minutes in the middle of this class.  While it was slightly embarrassing, that laughing session felt GOOD.  Later on someone asked a question about giving birth and used a phrase that hit another funny bone with Matt.  He started laughing so hard that he actually had to walk outside and cool off for a few minutes.  I think I’m fully prepared for little boy humor.

Miss anything:  I finally hit the point where I’m starting to miss my regular body. Every once and a while I need Matt to help me tie/buckle my shoes and at night he has to give me a little push to help me roll out of bed.  My size is just starting to become a little bit of a hindrance.  I’ll be very happy when I can start wearing “normal” clothes again, too.

Movement: The kicking has been amazing.  They tell you to count kicks, but I often joke that I lose track within minutes because he is just so active.  When we went to my 32-week appointment, even the doctor commented that he seemed to be running a marathon in there.  It’s pretty much the best thing in the world.

Food cravings:  Nothing significant lately.  I’m trying so hard to eat healthy but I just don’t love eating vegetables as much as I do when I’m not pregnant.  Occasionally I substitute a smoothie made with a half of a bag of spinach for a meal to make sure I’m  getting in my greens.

Anything making you queasy or sick:  Not at all since my minimal issues in the first trimester.  I sure do eat a lot, though.

Have you started to show yet:  Ha! I’m huge.

Gender: BOY!

Labor signs:  Nothing yet.  I have been dealing with Braxton Hicks contractions a bit over the last few weeks but that is perfectly normal. They are slightly uncomfortable but certainly not painful.

Belly button in or out:  It’s fighting to stay in but it’s only a matter of time…

Wedding rings on or off:  On.

Happy or moody most of the time:  Matt and I actually joked that I’m calmer now than I was before pregnancy.  But really, I think I’m just generally less stressed out (no “real” job + making an effort to not be stressed).

Looking forward to:  I get excited for each upcoming doctor’s appointment and the chance to see the baby.  We go every two weeks now!

Fun Facts:  People really are nicer when you are pregnant, especially when you are very large and pregnant.  It’s nice to be spoiled now because I know that when the baby comes the focus will all be on him.

Latest Symptoms:  Like I’ve mentioned before, my energy has taken a hit in the last few weeks.  My workouts feel harder and I just feel BIG.

Current Baby Prep: We held off on most things as long as possible (and are still holding off on any purchases that don’t seem necessary right away) but we are getting the crib and changing table delivered tomorrow!  Also, this weekend I’ll be going Layette shopping with my mom and mother-in-law. I’m SO excited!  If you have any suggestions on things that you think I NEED to have by the time the baby gets home from the hospital, please let me know!

Is there anything else that you want to know? 

Note: This post contains affiliate links.

Keep It Sweet Desserts Weekly Wrap-up 8/30/14

Happy long Labor Day weekend!  I hope you are all enjoying the last real summer hurrah with lots of family and friends.  Normally we’d be relaxing and going to the pool or beach, but we actually have a pretty packed weekend.  In fact, I’m trying not to get overwhelmed with all that I have going on in the next seven days or so.  It’s mostly good stuff, but a busy schedule means that my energy level is going to be struggling.  Annoying when I have a lot of work I want to get done!

We are kicking things off today with an all day prenatal class.  This was actually the only available date we could find that wasn’t right before my due date. Then tomorrow night we have a wedding which will unfortunately likely involve a couple of hours on both Sunday and Monday in Labor Day-related traffic.  I wonder how many bathroom stops that will involve… It will be fun but man I am tired just thinking about it.  You better believe that I’m bringing my snoogle with me for the hotel tomorrow night!

On a positive note, I am really excited because we are getting the crib and changing table delivered on Tuesday!  I won’t be decorating the room until after the baby is born (although I already have some wall decals picked out) but it’s one more step in getting things ready.  I can hardly believe we are at this point, though the size of my belly has me wondering how I’m not further along.  I DO have a prenatal massage scheduled conveniently at the end of the week (seriously, perfect timing) thanks to my amazing friends who treated me with a gift certificate for my birthday.  Can’t wait.

Now for this week’s updates:

Most popular recipe/blog post:  Peanut Butter S’mores Parfaits

(no-bake!) Peanut Butter S"mores Parfaits, the most popular KISD recipe of the week!

Five favorite things I pinned all week:

S’mores Cinnamon Rolls from Crepes of Wrath

Peanut Butter Banana Greek Yogurt Pancakes from The Lemon Bowl

Flourless Pistachio Cake from Cook Republic

Triple Chocolate Steel Cut Oatmeal from Running to the Kitchen

DIY Freezer Oatmeal Cups from Cupcakes and Kale Chips

I hope that you are all having a wonderful holiday weekend! Come back in a couple of days for a pregnancy update and then again for PUMPKIN;-)

How to Make Homemade Vanilla Extract

How to make homemade vanilla extract, a great holiday gift or personal treat!

*Disclosure: This post is sponsored by Beanilla.  As always, all thoughts and opinions are my own. *

How to make homemade vanilla extract, a great holiday gift or personal treat!

I seriously love vanilla beans.  I tend to hoard them and save them for desserts that seem extra special and worth the high-end ingredient splurge, and when I do use them, I find that the flavor is always so much better.  A few examples of recipes that are packed and enhanced with serious vanilla bean flavor:

How to make homemade vanilla extract, a great holiday gift or personal treat!

So when I had the opportunity to work with Beanilla, I jumped at the chance to sample their products and expand my pantry collection of just basic vanilla beans.  In addition to vanilla-related products (I really need to try their vanilla bean paste next!) and different flavor extracts, they offer vanilla extract kits and nice jars for making your own vanilla extract at home.  Since, when it comes to baking, I’m always adamant that the quality of certain products (in particular baking chocolate, cocoa and vanilla extract) makes a huge difference in the dessert, I thought it would be fun and worthwhile to make my own vanilla extract.

How to make homemade vanilla extract, a great holiday gift or personal treat!

Turns out it is extremely easy and definitely worthwhile.  All you need is a few vanilla beans, an alcohol of choice and a resealable jar.  Plus, homemade extract can make a great gift for any of your friends that like baking.  If you start now, you can make a few batches to give out for the holidays!

For this batch, I chose to pair the bourbon vanilla beans with, well, bourbon, so that I end up with a vanilla that has a nice rich flavor.  Plus, Matt loves all things bourbon and desserts that are full of that great vanilla bean flavor so I have a feeling he will be very happy when I start baking with this.

How to make homemade vanilla extract, a great holiday gift or personal treat!

How to Make Homemade Vanilla Extract
 
Ingredients
  • 5-8 vanilla beans
  • 237 milliliters / 8 fluid ounces alcohol of choice (I recommend a mid-level vodka, rum, bourbon or brandy)
Instructions
  1. Slice vanilla beans open lengthwise (do not cut pod in half) so that inside beans will be exposed; you can cut them in half in the other direction if they are too tall to fit into your container
  2. Place vanilla beans in container of choice and pour in alcohol; make sure vanilla beans are completely submerged in the liquid
  3. Seal jar and give it a shake
  4. Store in a cool dark place for two months, checking on the jar every couple of weeks and giving it a shake at that point
  5. After two months, use vanilla extract as desired
Notes
You will need an 8-ounce (or larger) resealable glass or jar
Make vanilla extract two months (or more) in advance for best results

How to make homemade vanilla extract, a great holiday gift or personal treat!

 

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

Peanut Butter S’mores Parfaits

Mini dessert parfaits layered with graham cracker crumble, peanut butter marshmallow mousse, milk chocolate ganache and toasted marshmallows!

No-Bake Peanut Butter S’mores Parfaits - so much fun for summer entertaining!

I haven’t posted any s’mores recipes for you this summer, I was waiting until I had something extra special.  These little parfaits… they certainly are that!  Peanut butter and milk chocolate play starring rolls, but the other classic s’mores components are here and prominent.  There is marshmallow infused into the peanut butter mousse (gotta love marshmallow fluff!) and then toasted marshmallows top each adorable shot-glass dessert.

Peanut Butter S'mores Parfaits OMG

I couldn’t resist digging into one for… you know, the good of the photo shoot.  Ha, who am I kidding?  I just couldn’t resist.

Peanut Butter S'mores Parfaits OMG these are good

Peanut Butter S’mores Parfaits
 
Author:
Recipe type: Dessert
Makes: 1 dozen mini parfaits
Ingredients
  • Graham Cracker Crumble (recipe below)
  • Peanut Butter Marshmallow Mousse (recipe below)
  • Milk Chocolate Ganache (recipe below)
  • 28g (~1/2 cup) mini marshmallows
Instructions
  1. Put about one teaspoon of graham cracker crumble on the bottom of each shot glass
  2. Pipe peanut butter mousse into each parfait glass so that they are ⅓ of the way full (you can also use a spoon but I find that this helps for a “cleaner” look)
  3. Layer each parfait with about one teaspoon of chocolate ganache
  4. Repeat layers and top each parfait with mini marshmallows; chill in refrigerator until ready to eat
  5. When ready to serve, use a blow torch to gently char the marshmallows right before serving
Notes
You will need 12 tall shot glasses (alternatively, you can use four larger sized glasses of choice for full-sized desserts, just scale up the size of each layer when putting them together)
I recommend making the components below around the same time, the mousse can be made earlier in the day if needed
Parfaits are best enjoyed immediately but leftovers can be stored in the refrigerator and enjoyed for up to five days
If making for someone who is gluten-intolerant, make sure all ingredients are labeled “gluten-free”
Inspired by these No-Bake S’mores Cheesecakes

Graham Cracker Crumble
 
Author:
Recipe type: Dessert
Ingredients
  • 85g (3/4 cups) finely ground graham cracker crumbs (~5 full sheets)
  • 42g (3 tablespoons) unsalted butter, melted
Instructions
  1. Stir together graham cracker crumbs and butter;  set aside until ready to use
Notes
Use gluten-free graham crackers if making gluten-free

Peanut Butter Marshmallow Mousse
 
Ingredients
  • 155g (~1/2 cup) creamy peanut butter, do not use a natural version
  • 70g (~1/3 cup) marshmallow fluff
  • 175 milliliters (3/4 cup) heavy whipping cream, cold
Instructions
  1. In the large bowl of an electric mixer with a paddle attachment, combine peanut butter and fluff on low to medium speed until well combined; set aside
  2. In a separate large bowl for the electric mixer with whisk attachment, beat cream on medium-high speed just until stiff peaks form (will take a few minutes); mix in the peanut butter mixture on medium speed until smooth and creamy

Milk Chocolate Ganache
 
Ingredients
  • 113g milk chocolate, roughly chopped
  • 120 milliliters ( ½ cup) heavy cream
Instructions
  1. Place chocolate in a medium heat-safe bowl and set aside
  2. Pour cream into a medium heavy duty sauce-pan and place over medium heat; bring to boil and remove from heat immediately
  3. Pour hot cream over chocolate and let stand for 5 minutes; whisk mixture until smooth; use before ganache is set and hard

 

Peanut Butter S'mores Parfaits - they will disappear in minutes!

Keep It Sweet Desserts Weekly Wrap-up 8/23/14

This week was definitely a good one!  I started out completely exhausted (these run-around weekends are a bit much for me these days) but was definitely recovered in time to start celebrating my birthday!  I turned 30 on Thursday but celebrations started on Wednesday when my sister and mom came up for a pool day with balloons, dessert and fun gifts!  Thursday morning was so nice because Matt stayed home for a bit with enough time to make us pancakes and go for a walk.  My afternoon included a pedicure, errands and resting up for an awesome dinner.  And even though it is somewhat amusing to see the random people that come out of the woodwork to wish you a happy birthday on Facebook, I must admit, those birthday notes definitely made me feel special.  If only Facebook didn’t make it so challenging for you to scroll through the posts on your own wall.

Now I’m in the Hamptons for the weekend with our family for relaxing and more celebrating.  Gotta love a week-long birthday fest!  I’m soaking up every minute of it while wondering/imagining what it will be like when next year includes a new addition.  Oh, and in case you missed it, I celebrated here on the blog this week with ice cream… and more ice cream!

Now for this week’s updates:

Most popular recipe/blog post:  No-Bake Blueberry Pie

No-Bake Blueberry Pie - the most popular KISD recipe this week!

Five favorite things I pinned all week:

Banana Meringue Cake with Cinnamon-Sour Cream Ganache from Sugar Hero

Brown Butter Salted Caramel Popcorn Cupcakes from Urban Bakes

Chocolate Ice Cream with Peanut Butter Cookie Dough and Fudge Swirls from Bakerita

Neopolitan Macaron Delight Cake from Sweetapolita

Caramel Mocha Ice Cream Cupcakes from The Baker Chick

I hope that you are all having a wonderful weekend! 

Fudgy Brownie Ice Cream Sandwiches

This ice cream sandwich recipe is perfect for summer entertaining!  The brownie and ice cream combination is one of my favorites.

Fudgy Brownie Ice Cream Sandwiches - so much better than traditional ice cream sandwiches!

Since it is my 30th birthday, I thought I should share a recipe that includes one of my favorite things in the whole world… ice cream (hello, obvious).  These Fudgy Brownie Ice Cream Sandwiches were no let down.  The brownie layers are thick, and are definitely the standout part of the sandwich.  The flavor and richness of them is the perfect balance to a light and creamy ice cream (I wouldn’t use a super premium heavy variety).  I used the Turkey Hill All Natural vanilla and chocolate to keep it classic, that brand is my current favorite super market option  (no weird ingredients and super creamy).

Fudgy Brownie Ice Cream Sandwiches - so fun for parties

Wrapping the ice cream sandwiches in parchment paper and tying them with cute little ribbons makes them the perfect late summer party treat.  Or if you are me, this is an any time of year treat… You can even make them half the size if you are feeding kids.  Hello perfect birthday party dessert!

Fudgy Brownie Ice Cream Sandwiches - great dessert for summer entertaining!

Fudgy Brownie Ice Cream Sandwiches
 
This ice cream sandwich recipe is perfect for summer entertaining! The brownie and ice cream combination is one of my favorites.
Author:
Recipe type: Dessert
Makes: 6 sandwiches
Ingredients
  • 90g (~2/3 cup) all-purpose flour
  • 1 teaspoon salt
  • 150g (11 tablespoons) unsalted butter
  • 72g semi-sweet chocolate, chopped
  • 155g unsweetened chocolate, chopped
  • 55g (~2 large) whole eggs at room temperature
  • 5 milliliters (1 teaspoon) vanilla extract
  • 177g (~3/4 cup + 1 tablespoon) granulated sugar
  • 78g (~1/3 cup tightly packed) light packed brown sugar
  • 3 cups ice cream of choice (I used vanilla on half and chocolate on the other half, the classics!)
Instructions
  1. Pre-heat oven to 350 degrees and line a 13x9 pan with parchment paper
  2. Whisk flour and salt in a medium bowl; set aside
  3. Melt butter and chocolate in a saucepan over medium heat, stirring constantly
  4. Remove from heat and whisk in sugars
  5. Whisk in eggs, one at a time; whisk in vanilla
  6. Fold in flour mixture; do not overmix
  7. Pour batter into prepared pan and bake 18-20 min or until edges appear a little firm and knife comes out clean from center
  8. Allow to cool and then cover pan and freeze for 2 hours before preparing sandwiches
  9. Once chilled, cut brownie in half horizontally
  10. Turn one half of brownie upside down on a large piece of foil on top of a cutting board
  11. Note: for following steps move quickly to avoid your ice cream melting too much
  12. Spread a layer about ½ – 1 inch thick of ice cream; top with other half of brownie and press down to flatten evenly; you will want to do this
  13. With a sharp knife, cut into sandwiches (cut once in half across and then in thirds in the other direction) but do NOT separate
  14. Wrap tightly with foil and place in freezer at least one hour before serving
  15. While sandwiches are freezing, cut parchment paper into pieces that are about 8 x 5 inches inches
  16. Wrap sandwiches with parchment prior to serving to keep them together and avoid major dripping
Notes
You will need several hours of freezing brownie and sandwiches for best results

Fudgy Brownie Ice Cream Sandwiches - NEED

 

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The 30 Best Ice Cream Recipes To Make WITHOUT an Ice Cream Maker

The 30 best ice cream reccipes that don’t require an ice cream maker!
30 of the best ice cream recipes without a machine!  Love how easy these recipes are

In case it isn’t obvious, I love ice cream.  Like, if I had to replace one meal a day with ice cream for the rest of my life, I think I could do that.  Besides, as I’ve discovered this summer, there are so many fun flavors and variations that I really don’t think I could ever get bored.  Since this week is my birthday it only seemed fair to have a couple of posts highlighting my favorite food group (like I said, meal replacement).  So without further ado, take a look at these amazing recipes.  There is so much creativity listed below and the best part?  No fancy machine required!

3-Ingredient No Churn Vanilla Ice Cream from Growing Up Gabel

Banana Fudge Swirl Ice Cream from Chocolate Moosey (blender)

Caramelized Banana Peanut Butter Blender Ice Cream from Savory Simple (blender)

Chocolate Banana Ice Cream from Cravings of a Lunatic

Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple from Keep It Sweet Desserts

Chocolate Ice Cream with Salty Candied Peanuts from Keep It Sweet Desserts

Chocolate Mint Chip Ice Cream from The Kitchen is my Playground

30 of the best ice cream recipes without an ice cream maker!  Including this creamy lemon option...

Creamy and Refreshing Lemon Ice Cream from Keep It Sweet Desserts

Easy Chocolate Ice Cream from Chocolate, Chocolate and More

Easy Blackberry Ice Cream from The View from Great Island (blender)

Gluten-Free & Dairy-Free S’mores Ice Cream from Petite Allergy Treats (blender)

How to Make Banana Ice Cream from Beard & Bonnet (blender)

Ice Cream in a Bag from Mommy of Two Little Monkeys

Low Fat 3-Ingredient No Churn Ice Cream from Call Me PMC

Mango Margarita Ice Cream from Sweet Life

Monster Cookie Dough Ice Cream from Mom on Time Out

30 of the best ice cream recipes without an ice cream maker!  Including this NY Crumb Cake flavor...

New York Crumb Cake Ice Cream from Keep It Sweet Desserts

No Churn Cookie Butter Ice Cream from Keep It Sweet Desserts

No Churn Grapefruit Gelato from Apron Strings

No Machine Caramel Swirl Ice Cream from Wine and Glue

Oatmeal Chocolate Chip Cookie Ice Cream from Life, Love and Sugar

30 of the best ice cream recipes without an ice cream maker!  Including this Cookies n Cream Fudge flavor...

Oreo Fudge Swirl Ice Cream from Keep It Sweet Desserts

Peanut Butter Fudge Swirl Ice Cream from Chocolate, Chocolate and More

Pomegranate Sorbet from The View from Great Island (blender)

30 of the best ice cream recipes without an ice cream maker!  Including this pumpkin cinnamon bun (!) flavor...

Pumpkin Cinnamon Bun Ice Cream from Keep It Sweet Desserts

Salted Ripple Chip Ice Cream from Cupcakes and Kale Chips

Salted Watermelon Ice Cream from Pint Sized Baker

Sea Salt & Honey Ice Cream from Kitchen Treaty

S’mores Semifreddo from I Heart Eating

Vegan Chocolate Peanut Butter Ice Cream from The Lemon Bowl (blender)

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

Keep It Sweet Desserts Weekly Wrap-up 8/16/14

Happy weekend!  This week actually flew by on my end… and that is exciting because my birthday is this Thursday!  While part of me wishes I could celebrate the big 3-0 with a big bottle of expensive champagne, the other part of me knows that this healthy baby inside of me is the best birthday present I could ever wish for.  It’s all sorts of cheesy and cliché, and I certainly never understood the emotions until I was pregnant, but all of it truly is a miracle.  Every day now Matt and I talk about how much we can’t wait to start this new stage of life with our baby boy.  There of course will be many challenges, but I can’t wait to be able to cuddle him as much as I want and I’m pretty sure Matt can’t wait to have a new playmate (I have a feeling this boy will be an early golfer).  Of course I want him to stay put at least a few more weeks so that he is ready for the world, but the more he kicks and the more I sense that I’m getting to know his personality, the more excited I get to see his face.  The gradual increase in discomfort may or may not be a part of that as well…

My productivity in the kitchen is definitely slowing down a bit.  On days when I’m busy doing other things, it’s harder to muster the energy to bake and I’m really trying to listen to my body.  The recipes I am making time for, though, are really turning out great.  I can’t wait to share this one in a few weeks!  It’s going to be an extra delicious fall.

Now for this week’s updates:

Most popular recipe/blog post:  How to Make Salted Caramel Without a Candy Thermometer

How to Make Caramel Sauce 2

Five favorite things I pinned all week:

Baked Whole Wheat Peach Pancake from Cookin’ Canuck

Loaded Peanut Butter Ice Cream (no churn) from Food, Folks and Fun

Mini Lemon Layer Cake from Baking Bites

S’mores Pretzel Hand Pies from Girl Versus Dough

Fig and Ricotta Bruschetta from White on Rice

I hope that you are all having a wonderful weekend! 

10 Tips for Putting Together a Baby Registry

I’m no expert, but after being overwhelmed by baby registries I thought it would be useful to share some of what I learned!

10 Tips for Putting Together a Baby Registry

1.  Ask a friend. My best friend had a baby a few months ago and I trust her judgment on baby products (and well, everything).  I knew that she would have a similar outlook to me on cost vs. quality and wouldn’t send me registering for items that are a waste of time and money.  Find someone you know that has had a baby recently and ask them to send you a list of what they registered for.  It’s a great way to start.

2.  Similarly, refer to blogs and online resources.  In addition to the list from my best friend, I brought this registry list from The Wise Baby along when I went to Buy Buy Baby.  It was seriously helpful when it came to narrowing down product choices on items I knew nothing about (aka everything).  Sabrina also put together this post last week which could be really useful.

3.  Prioritize important items.  I knew that when it came to registering, there were a few items I wanted to do the most hands-on research for; namely strollers (regular and jogging), car seats and pack-and-plays.  I got a few recommendations for each of those and then tried them out in person.  I found that this stroller was extremely easy to use (was able to fold and unfold with one hand) and that completely won me over.  I even had Matt come in for the jogging stroller and push it around the store to make sure he liked that one too.  This one folded up nicely and had some great safety features.  Note that I haven’t used these with a baby yet, so I’ll let you know in a few months how I feel!

4.  Pick a few select stores.  I did a little bit of online browsing and fell in love with Pottery Barn furniture.  For the basics and most other things I went to Buy Buy Baby – they have a massive selection and the employees are extremely knowledgeable and helpful.  Finally, I used BabyList online (thanks, Lindsay, for the recommendation!).  They actually aggregate items from a ton of online stores into one place and make it easy for you to register anywhere.  I used them for odds and ends, especially items I wanted from Amazon.

5.  Don’t be afraid to ask questions.  I felt a little silly at first when I had to ask a million questions in every store, but this is my first baby so I really am starting with minimal expertise.  At most of these stores, the employees are patient and are used to a million questions.  No one made me feel stupid or unprepared.

6.  Consider return policies.  Know that you don’t know everything now so you might change your mind when you have the baby.  I am probably over-registering a bit, but if I find that I don’t want something later I can definitely return it.  Plus, I have a feeling that those store credits will get a ton of use in the next couple of years.

7.  Look for coupons.  Even if you aren’t making purchases yet, start stocking up on coupons for these stores.  Buy Buy Baby always has 20% off coupons available (and I’m pretty sure they accept Bed Bath & Beyond coupons as well).  They will probably come in handy when I buy things that haven’t been purchased as gifts.

8.  Don’t stress.  There are really only a few things that you NEED to have initially.  If something else comes up that you forgot about or didn’t know that you needed, that is what the internet is for.  Plus, I’m sure there will be friends and family who are happy to help out if you need a last minute run for baby things.

9.  Figure out a timeline.  We aren’t buying much in advance and actually aren’t sharing our registries with friends and family until the baby is born.  However, there are a few items that I know we want / need to have in advance (car seat, onesies, nursery furniture,  etc.).  The baby is due mid-October so for us, we feel comfortable getting some of these items in September.  Do what feels best for you!

10.  Have fun with it.  I found registering insanely overwhelming, but at the same time, baby stuff is so darn adorable that it’s hard not to get excited oohing and ahhing over the cute little outfits and toys.  For every few painful items you register for (diaper pails, nursing supplies, etc.), take a break and pick out something fun like a cute toy for the stroller or a sweet onesie.

This post contains affiliate links.

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

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

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

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

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

 

Vanilla Bean Bourbon Nectarine Bundt Cake (with vanilla bean caramel drizzle)
 
The summer’s best nectarines are cooked with vanilla bean and bourbon then folded into a delicious cake batter. Of course the vanilla bean caramel sauce doesn’t hurt!
Author:
Recipe type: Dessert
Makes: 16 – 20
Ingredients
  • For the nectarines:
  • 60 milliliters (¼ cup) bourbon
  • 1 whole vanilla bean (Madagascar bourbon if you have them!)
  • 14g (1 tablespoon) unsalted butter at room temperature
  • 14g (1 tablespoon) granulated sugar
  • 680g (~5) ripe but still firm nectarines (567g (4 cups) chopped; peeling optional)
  • For the cake:
  • 395g (~3 cups) all-purpose flour
  • 3g (1/2 tablespoon) ground cinnamon
  • 2g (1 teaspoon) nutmeg
  • 5g (1 teaspoon) baking soda
  • 5g (1 teaspoon) salt
  • 227g (1 cup) unsalted butter melted and cooled
  • 80 milliliters (1/3 cup) vegetable oil
  • 235g (~1 cup tightly packed light brown sugar)
  • 105g (~1/2 cup) granulated sugar
  • 150g (~3 large) whole eggs at room temperature
  • 15 milliliters (1 tablespoon) vanilla extract
Instructions
  1. Preheat oven to 350 degrees
  2. Grease and flour a 12 or 14 cup bundt pan; set aside
  3. Pour the bourbon into a large skillet and cook over medium-high heat; bring to a boil for one minute; reduce the heat to medium; add the inside of vanilla bean (do not discard pod), butter and sugar; cook and stir until butter is melted and sugar is dissolved
  4. Add pod from vanilla bean and nectarine; let cook for 5-6 minutes, stirring occasionally until nectarines are softened and most of liquid has evaporated
  5. Remove from heat and set aside; discard vanilla bean pod
  6. In a medium sized bowl, whisk together the flour, cinnamon, baking soda and salt; set aside
  7. 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
  8. Scrape sides of the bowl with a spatula and carefully add the dry ingredients while mixer is on low speed just until combined
  9. Remove bowl from mixer and fold in the cooked nectarines; do not overmix
  10. Pour batter into prepared bundt pan and bake for 44-48 minutes, or until cake is lightly browned and a knife inserted into the cake comes out clean
  11. Allow to cool for 15 minutes before inverting onto a cooling rack; set aside to cool while preparing caramel
Notes
Adapted from this Apple Bundt Cake

 
Vanilla Bean Caramel Sauce
 
Author:
Recipe type: Dessert
Makes: 1 cup
Ingredients
  • 160g (~3/4 cup) granulated sugar
  • ½ vanilla bean (Madagascar bourbon if you have them!)
  • 45 milliliters (3 tablespoons) water
  • 120 milliliters (1/2 cup) heavy whipping cream
  • 30 milliliters (2 tablespoons) milk, any type
  • 2½g (1/2 teaspoon) sea salt
Instructions
  1. In a heavy duty saucepan, combine granulated sugar, seeds scraped from vanilla bean, and water
  2. Cook over medium-high heat, whisking constantly until sugar is dissolved
  3. Continue to cook for a few minutes until caramel reaches a deep amber (do not stir)
  4. Remove from heat and immediately whisk in heavy cream
  5. Stir in milk and sea salt
  6. Drizzle liberally over apple cake or refrigerate until ready to serve
  7. Make ahead tip:
  8. Caramel sauce can be made up to one week ahead of time.  Heat it gently over the stove or in microwave just prior to pouring over cake and serving
  9. Cake best enjoyed within 24 hours of baking

Vanilla Bean BOURBON Nectarine Bundt Cake - hello!

 

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Keep It Sweet Desserts Weekly Wrap-up 8/9/14

First of all, I have to stop and say Happy Blog Birthday to me!  Apparently I published my first post FOUR years ago today (I’d link to it but after a couple of site moves it’s disappeared…).  I started the blog when I was a little lost with direction and needed something outside of work for myself.  I still remember the conversations I had with my husband that summer about really not knowing what I wanted to do in life and I very distinctly remember my sister convincing me that I just had to start a blog.  Four years later and so much has happened.  While I certainly don’t have it all figured out, especially since I don’t know exactly what I’ll be doing post-baby, I’m a lot more content with myself and who I am now.  Having this place on the internet to share something I love has been such a wonderful opportunity.  I may not be running a bakery anymore, but that doesn’t mean that my dreams and aspirations have come to a close.  Thank you so much for following along through all of it and supporting me every step of the way!

Holy cow, I realized earlier this week that we are busy almost every weekend up until my due date.  Weddings, birthdays, High Holidays… Honestly, I almost started to panic when I figured that out, but considering I don’t exactly have a “real” job right now, I really have no right to freak out or complain.  I’m lucky that if there are miscellaneous things I want to get done pre-baby, I can do it during the week.  I’ve been working so hard in the kitchen to get my blog ready for a little maternity leave of sorts, but in a couple of weeks I should be done with most of that.  And in reality, I’m actually happy that I’m so busy.  Some of these third trimester days are very long and the structure and to-do lists help to keep me sane and pass the time.  Plus, most of the calendar is booked with fun things.  I did just block out one day to make sure we get some apple picking in before I pop, though.  Priorities:-)

Speaking of the third trimester, I’ll give you an official update in a few weeks, but I feel like things changed quickly since this second trimester recap.  First of all, I already feel SO much bigger than I was when I wrote that post (and according to my doctor’s appointment on Thursday, the baby is in fact measuring a bit big!).  I met a lovely lady who thought it was appropriate to tell me that I am bigger than she was right before she had her baby.  How sweet of her.  Second, along with feeling big, I’m just feeling pregnant in a very different way.  Workouts are getting more difficult (I actually had to skip one the other day because I got dizzy and nauseous), my bladder is practically non-existent, and I’m finding my belly gets in the way (reaching for something in a high cabinet is hilarious).  Oh and can I tell you how much fall fashion makes me miss regular people clothes?  I’m sure it will be some time before my body is in a place where it makes sense to go on a shopping spree, but I hope that I’ll at least feel good going through my closet of clothes that do fancy things like button at the waist.  I don’t mean to sound like a huge complainer because generally I really do still feel good.  I just feel pregnant whereas before, I could have forgotten from time to time.  To those of you who have been there before, can you relate?  Did your third trimester fly or did it feel forever?

Now for this week’s updates:

Most popular recipe/blog post:  No Churn Chocolate Ice Cream with Salty Candied Peanuts

This week's most popular recipe!  No Churn Chocolate Ice Cream with Salty Candied Peanuts

Five favorite things I pinned all week:

S’mores Baked Alaska for Two from Chocolate Moosey

Strawberry Pop-Tart Pie from Willow Bird Baking

Chocolate Meringue Cake with Fresh Berries from  Artful Desperado

Blueberry Power Pancakes from The Pomegranate Bandit

Chocolate Chia Ice Cream from Top With Cinnamon

I hope that you are all having a wonderful weekend! 

Ginger and Lemon Ice Cream Sandwiches

Chewy ginger cookies sandwiched with homemade creamy lemon ice cream make amazing ice cream sandwiches!

Chewy ginger cookies sandwiched with homemade creamy lemon ice cream make amazing ice cream sandwiches!

I sure hope you listened to me on Monday and got your lemon ice cream ready!  If so, time to whip up these chewy ginger cookies and prepare for ice cream sandwich heaven.  If not, get to the ice cream stat.  Lucky for you it’s easy to make, you just need to be patient during the freezing time.

Amazing Ginger and Lemon Ice Cream Sandwiches

 

Anyway, I’m pretty obsessed with these sandwiches.  The ginger cookies are chewy, even after freezing, and just so delicious.  If you eat a few while making the ice cream sandwiches, I won’t tell anyone.  Just don’t mistake them for a traditional gingersnap.  These are more like a brown sugar cookie with a nice ginger flavor.  No overpowering ginger to be found.

Ginger and Lemon Ice Cream Sandwiches
 
Author:
Recipe type: Dessert
Makes: 16 ice cream sandwiches
Ingredients
Instructions
  1. Pair cookies so that they are closely matching in size; turn one cookie from each pair upside down
  2. Place a scoop of ice cream (about ⅓ cup) on top of an upside down cookie; press matching cookie down to form an ice cream sandwich; repeat with a few ice cream sandwiches and then place in in the freezer (in a ziplock bag or tupperware) while making remaining ice cream sandwiches; repeat until finished
  3. Store ice cream sandwiches in a ziplock bag or airtight container in freezer up to one month; keep frozen until serving

Chewy Ginger Cookies
 
Author:
Recipe type: Dessert
Makes: 32 cookies for 16 ice cream sandwiches
Ingredients
  • 260g (~2 cups) all-purpose flour
  • 7 ½g (1 ½ teaspoons) salt
  • 2g (1 teaspoon) ground ginger
  • 2 ½g (½ teaspoon) baking soda
  • 170g (1 ½ sticks) unsalted butter, softened
  • 350g (~1½ cup packed) light brown sugar
  • 5g (1 teaspoon) minced ginger
  • 100g (2 large) whole eggs
  • 15 milliliters (1 tablespoon) vanilla extract
Instructions
  1. Whisk together flour, salt, ginger and baking soda; set aside
  2. In the large bowl of an electric mixer, beat butter, sugar and minced ginger on medium-high speed until light and well mixed; scrape sides of bowl
  3. Add eggs and vanilla, mix well; scrape sides of bowl
  4. Add flour mixture and mix on low speed just until combined (do not overmix)
  5. Chill dough for 2 – 24 hours
  6. Pre-heat oven to 325 degrees
  7. Use a medium cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each) about 2 inches apart from one another
  8. Bake 13-14 minutes or until cookies are set on top and very lightly brown around the edges

 

 

Chewy Ginger Cookies + Homemade Lemon Ice Cream!!!

 

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

Creamy and Refreshing Lemon Ice Cream (No Churn)

Another ice cream recipe that doesn’t require an ice cream maker!  This Lemon Ice Cream is super creamy and quite refreshing, a wonderful summer treat!

Creamy and Refreshing Lemon Ice Cream (No Churn)

Sometimes when I enjoy a lemon dessert, I feel like a traitor to my former self.  I was so sworn against lemon anything forever and now I feel like such a hypocrite.  But you know what, I’ll get over that, because now is the time to embrace new tastes and delicious, refreshing summer flavors.

Super Creamy Lemon Ice Cream - no eggs, no ice cream maker... so easy!

That isn’t to say that I’m not ultra picky about lemon sweets (even more picky than I am about all sweets, hard to believe).  Lemon bars still kind of gross me out, as does lemon meringue pie.  But when lemon desserts are done right, they can be quite delicious.  Not too sweet and not too tart are the most important factors.  And then there is texture.  This ice cream for example, has just enough lemon flavor to make it a refreshing treat, but it is also ultra creamy and has the potential to fulfill all of your ice cream loving needs.  Have a small scoop on a hot night or use it in an ice cream sundae.  This blueberry sauce would probably be perfect for that.  If you are really smart, you will make this ice cream right now so it’s ready for my recipe that’s coming on Thursday.  Hint, hint!

This Lemon Ice Cream is SO good and SO easy to make!

5.0 from 3 reviews
No Churn Lemon Ice Cream
 
Another ice cream recipe that doesn’t require an ice cream maker! This Lemon Ice Cream is super creamy and quite refreshing, a wonderful summer treat!
Author:
Recipe type: Dessert
Makes: 1½ quarts
Ingredients
  • (2 cups heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 1 teaspoon vanilla extract
  • 6g (~2 tablespoons) lemon zest (from ~2 lemons)
  • 2 tablespoons fresh lemon juice (from ~1 lemon)
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, whisk together sweetened condensed milk, vanilla, lemon zest, and lemon juice
  3. Once cream is ready, fold it into sweetened condensed milk mixture
  4. Pour ice cream into a regular-sized loaf pan or ice cream storage container
  5. Freeze for 6 hours or overnight before serving
Notes
Base from Martha Stewart

I can't wait to make this Lemon Ice Cream again, especially since you don't need an ice cream maker

 

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

Keep It Sweet Desserts Weekly Wrap-up 8/2/14

So, TV.  Thanks to the exhaustion I mentioned, I’ve probably been watching a bit more than my fair share lately.  It doesn’t help that I’m in the middle of reading a super boring book (please give me a suck-you-right-in recommendation!), but most evenings have turned into a few hours of relaxing with Matt and watching our latest show(s). 

Thanks to Netflix, I’ve finally jumped onto the Scandal bandwagon, while simultaneously catching the 15-year old show, Freaks and Geeks.  Now that we are in the second season of Scandal (the first season was only 7 episodes), I definitely understand how people get sucked in.  It’s definitely the Shonda Rhimes style that made me love Grey’s Anatomy so it’s addicting when you have alllll the episodes at your fingertips.   However, watching this after an intense political show like House of Cards is so strange.  I think I’ve learned to overthink regular shows and sometimes don’t know how to just enjoy the slightly less complex plots!  I mean, I don’t know if I’ll ever recover from a show like Breaking Bad where you learn that nothing, I mean nothing, gets left unfinished. 

As for Freaks and Geeks, I don’t know how I never watched it before.  We decided that since James Franco and Jason Segel are in it we kind of had to check it out.  Maybe it’s because I’m old enough to be completely removed from the discomfort and insecurities of high school but young enough to still remember, but I find the show pretty hilarious and enjoyable to watch. 

Oh yeah, and real life.  I am pretty sure that my baby registry is finally finished.  I’ll probably review what I did just to make sure (between Buy Buy Baby, Pottery Barn and Baby List I feel a little all over the place), but that is a huge weight off my shoulders.  And speaking of babies, I got to sneak in a visit with my best friend and her adorable almost-five month old yesterday.  I haven’t seen her since May and won’t see her again until after I have a baby (what?!?!?!) so it was a real treat.  I love having friends to visit in Florida but I sure miss all of them!  This weekend’s plans were kind of crushed by the weather which is kind of a bummer, but that’s okay.  We have so much going on for the next month (three weddings and a weekend to celebrate my birthday) that there is still plenty of summer to look forward to.

Now for this week’s updates:

Most popular recipe/blog post:  (Fresh) Blueberry White Chocolate Brown Butter Cookies

(Fresh) Blueberry White Chocolate Brown Butter Cookies - basically cookie perfection

Five favorite things I pinned all week:

Chocolate Cookie Dough Ice Cream from Crème de la Crumb

Frappe Oreo Ice Cream from Figs & Feta

Grilled Peach & Halloumi Skewers with Basil-Jalapeno Sauce from Naturally Ella

Lightened Up Nectarine Cobbler from Baker by Nature

Salted Chocolate & Ritz Nougat No-Bake Bars from Lauren’s Latest

I hope that you are all having a wonderful weekend!  Stay tuned this week for ice creammmmmmm.

Peanut Butter and Jelly Cupcakes

Perfect fluffy vanilla cupcakes stuffed with a homemade blackberry jam filling and topped with creamy peanut butter frosting.  These peanut butter and jelly cupcakes would be perfect for a summer potluck!

These are the BEST Peanut Butter and Jelly Cupcakes I've had!

Lately it feels like the productive hours in my day are decreasing on a regular basis.  I’m not knocked out tired like I was in my first trimester, but I’m definitely feeling some new afternoon exhaustion creep in.  I guess lugging around a growing baby and somewhere around 20 extra pounds in front of my body will do that to you!  It’s a little annoying because I still have a lot I’d like to do in the next couple of months, but I’m learning to work around the exhaustion and do what I can.  Namely that means being as productive as possible during the first six or seven hours of my day.  Because come 2pm, it’s a very good day if I am still on my feet and getting things done.  I try to push myself to do some dinner prep a bit later in the afternoon, but that second wind doesn’t always come through.

Homemade Blackberry Chia Jam for the BEST PB&J Cupcakes!

Anyway, it’s a good thing I still have enough energy to get a couple of baking projects done in the mornings!  These cupcakes are definitely not the simplest of desserts, but when you separate all the components and make one of the three ahead of time (the jelly), they really aren’t too bad.  And when you have a dessert come out like these peanut butter and jelly cupcakes did (read: seriously delicious), the extra bit of work and time is very much worth it.  The moist vanilla cupcakes are stuffed with a homemade blackberry jam and topped with a hefty serving of peanut butter buttercream.  I dare you to resist.

Fluffy PB&J Cupcakes with serious peanut butter frosting AND homemade jam!

Peanut Butter and Jelly Cupcakes
 
Perfect fluffy vanilla cupcakes stuffed with a homemade blackberry jam filling and topped with creamy peanut butter frosting. These peanut butter and jelly cupcakes would be perfect for a summer potluck!
Author:
Recipe type: Dessert
Makes: 12 cupcakes
Ingredients
  • 1 batch Vanilla Cupcakes (recipe below), cooled
  • ¼-1/2 cup jelly or jam of choice (recipe for homemade Blackberry Chia Jam below), cooled
  • 1 batch Peanut Butter Buttercream (recipe below)
Instructions
  1. Prepare jam and chill in refrigerator as directed below
  2. Bake cupcakes as directed below; allow to cool for one hour
  3. When cupcakes are completely cool, use a small paring knife to cut about one teaspoon out of top center of cupcake
  4. Fill whole of cupcake with a teaspoon jam and repeat with remaining cupcakes (refer to this blog post on stuffing cupcakes for tips and photos)
  5. Prepare Peanut Butter Buttercream as directed below; pipe or spread buttercream over stuffed cupcakes
  6. Store cupcakes in a covered container in refrigerator up to three days (best within 24 hours of making); bring to room temperature before serving
Notes
I recommend making the jam up to one week in advance and cupcakes one day prior to putting everything together and serving.

 
Vanilla Cupcakes
 
Author:
Recipe type: Dessert
Ingredients
  • 120 milliliters (1/2 cup) milk, at room temperature separated (skim, low fat or whole will work)
  • 60g (~2 large) egg whites, at room temperature
  • 20g (~1 large) egg yolk, at room temperature
  • 15 milliliters (1 tablespoon) pure vanilla extract
  • 175g (~1½ cups) cake flour, sifted
  • 150g (~3/4 cups) granulated sugar
  • 10g (2 teaspoons) baking powder
  • 3g (1/2 teaspoon) salt
  • 43g (3 tablespoons) unsalted butter, softened at room temperature
  • 43g (3 tablespoons) vegetable shortening
Instructions
  1. Pre-heat oven to 350 degrees; grease and flour two regular sized cupcake tins OR fill them with cupcake liners; set aside
  2. In a medium bowl whisk together the egg whites, egg yolk, 2 tablespoons of milk and vanilla; set aside
  3. In the large bowl of an electric mixer with the paddle attachment, combine the sifted flour, sugar, vanilla bean, baking powder and salt together on low speed for just 30 seconds
  4. Add the butter and shortening; mix on low speed for 30 seconds; add remaining milk and mix again on low speed until just moistened, about 30 seconds
  5. Increase mixer to medium speed and beat for 1½ minutes
  6. Scrape the sides of the bowl add the egg/milk mixture in 2 separate batches; beat on medium speed for 20 seconds after each addition; do not overmix
  7. Pour batter evenly into cupcake tins (about ⅔ the way full for each cupcake); I like to use a large cookie dough scoop or small ladle
  8. Bake for 16-18 minutes or until a toothpick comes out clean; set aside to cool before filling and frosting
Notes
Slightly adapted from Sweetapolita

 
Backberry Jam Filling
 
Author:
Recipe type: Dessert
Makes: 1½ cups
Ingredients
  • 460g (~4 cups) fresh or frozen blackberries
  • 45 milliliters (3 tablespoons) real maple syrup
  • 20g (2 tablespoons) chia seeds
  • 2 milliliters (½ teaspoon) vanilla extract
Instructions
  1. In a medium heavy duty pot, place blackberries and maple syrup over medium-high heat, stirring frequently until berries soften
  2. Use the back of a wooden spoon to smash about ⅔ of the blackberries; stir in the chia seeds
  3. Cook on low heat, stirring occasionally for about fifteen minutes or until jam is thickened to desired consistency
  4. Remove from heat and stir in lemon juice and vanilla
  5. Store jam in an airtight container in refrigerator up to two weeks
Notes
Source: Two Peas and Their Pod
This jam is very seedy from the fresh blackberries. If you prefer something different you can buy a seedless jam to use for the filling instead.

 
Peanut Butter Buttercream
 
Author:
Recipe type: Dessert
Ingredients
  • 85g (6 tablespoons) unsalted butter softened at room temperature
  • 485g (1¾ cup + 2 tablespoons) creamy peanut butter (do not use natural)
  • 120g (3/4 cup + 2 tablespoons) powdered sugar
Instructions
  1. Beat butter until light and creamy; beat in peanut butter until creamy and smooth
  2. Mix in confectioners’ sugar on low speed just until combined and then beat for a couple of minutes until light and fluffy

PB&J Cupcakes with everything made from scratch, OMG

 

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

No Bake Blueberry Pie

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

No-Bake Blueberry Pie - such a great way to enjoy pie in the summer!

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

No-Bake Blueberry Pie - 3 delicious layers and the filling is perfection

No Bake Blueberry Pie
 
No need to turn on the oven for this pie! The no-bake pie includes a thick graham cracker crust, luscious cream cheese layer and homemade blueberry pie filling.
Author:
Recipe type: Dessert
Makes: 8 servings
Ingredients
Graham Cracker Crust
  • 180g (1 ½ cups) finely ground graham cracker crumbs (10-11 full sheets)
  • 55g (¼ cup) granulated sugar
  • 85g (6 tablespoons) unsalted butter, melted
Cream Cheese Layer
  • 113g light or regular cream cheese, at room temperature
  • 41g (3 tablespoons) granulated sugar
  • 15 milliliters (1 tablespoon) heavy cream
  • 2 milliliters (½ teaspoon) vanilla extract
Blueberry Pie Filling
  • 165g (3/4 cup) granulated sugar
  • 25g (3 tablespoons) cornstarch
  • 1g (1/4 teaspoon) salt
  • 570g (4 cups) blueberries, separated in half (if you can, group the best looking blueberries together, you will want to cook the blueberries that aren’t “perfect”)
  • 60 milliliters (¼ cup) water
  • 15 milliliters (1 tablespoon) fresh lemon juice (from ~1/2 lemon)
  • 14g (1 tablespoon) unsalted butter, softened at room temperature
Instructions
  1. Prepare pie crust; in a medium bowl, stir together graham cracker crumbs, sugar and melted butter
  2. Press crust ingredients down with your hands into a 9-inch pie plate
  3. Place crust in refrigerator and make cream cheese layer and filling
  4. In the bowl of a stand mixer use whisk attachment to combine ingredients until creamy, light and smooth; set aside and prepare blueberry pie filling
  5. In a medium heavy duty pot, combine the sugar, cornstarch and salt; add half of the blueberries and water
  6. Cook over medium heat, stirring constantly until blueberry mixture turns thickens and turns a very dark purple; this will take several minutes
  7. Remove from heat and stir in lemon juice and butter
  8. Fold in remaining blueberries
  9. Assemble the pie; remove crust from refrigerator and spread cream cheese layer evenly over top; gently spread blueberry filling into pie, making sure to keep cream cheese layer intact
  10. Chill in refrigerator at least one hour before serving and store leftovers in refrigerator; serve at room temperature
Notes
Slightly adapted from this pie which I blogged about here
Crust can be made up to 24 hours before filling, just cover it in seran and keep refrigerated
Pie should be enjoyed within three days of making

No-Bake Blueberry Pie - perfect for the amazing summer blueberries

 

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

Keep It Sweet Desserts Weekly Wrap-up 7/26/14

Happy, happy weekend!  Despite the fact that the baby now likes to push on my bladder in a way that brings on an indescribable amount of discomfort (especially when I try to go for a walk), I am in a very good mood.  Besides, considering how lucky I’ve been throughout my pregnancy, a little bladder pressure is really nothing to complain about.  Even if I did have to ask a Whole Foods employee to watch my cart so that I could run to the bathroom before finishing food shopping.  Nope, not embarrassing at all. 

Anyway, a few things that are keeping my spirits up:  1) I passed my glucose test!  Thank you all for the nice notes and comments.  My doctor was nice enough to call me the night my blood was drawn to give me the good news.  Questionable PCOS take that;-) 2)  I got to visit with a few of my favorite bloggers this week (Liz, Ashley, Joanne, Audra and even Kathryn!)  3)  My sister got one of the jobs she was hoping for (though I’m not surprised at all!).  Oh, and she is moving 15 minutes away from me in early September!!! 4)  We got to see some amazing close-up shots of the baby’s face on Thursday via ultrasound.  We aren’t doing a 3-D (they kind of freak me out), but you really can see what he is starting to look like.  It makes me so much more excited to meet the baby in a few months.  5)  My birthday is in less than a month and I’m actually not freaked out over turning 30.  I’ll just miss being able to tell Matt how “old” he is.

In terms of my daily life, I’m still using my energy to get a lot of baking done.  This coming week I should finish getting my baby registry together.  I think that will be a big relief.  Once that is done I’ll make a list of the items I think we need to have in advance for the first few days of parenthood.  It’s all still a bit overwhelming, but we are getting there.  We even found a pediatrician this past week that we both liked.  The fact that his office has weekend hours pretty much sold me!  Oh, and for any of you other soon-to-be or new moms, I highly recommend checking out Lindsay’s list of 100 relevant posts.

Now for this week’s updates:

Most popular recipe/blog post:  (Fresh) Blueberry White Chocolate Brown Butter Cookies

(Fresh) Blueberry White Chocolate Brown Butter Cookies - basically cookie perfection

Five favorite things I pinned all week:

Cinnamon Roll Frosting from Oh Sweet Basil

Flourless Smoked Sea Salt & Dark Chocolate Chip Cookies from Delicious Every Day

Chocolate & Crunchy Peanut Butter Molten Lava Cake from The Gastronomic Bong

Soft & Chewy S’mores Crumble Bars from American Heritage Cooking

Cinnamon Graham S’mores Cupcakes from Baked by Rachel

I hope that you are all having a wonderful weekend!  Stay tuned this week for pie and cupcake recipes.

No Churn Chocolate Ice Cream with Salty Candied Peanuts

Creamy chocolate ice cream filled with crunchy sweet and salty candied peanuts.  No ice cream maker needed!

No Churn Chocolate Ice Cream with Salty Candied Peanuts - the ice cream is SO creamy

I was hesitant to make an ice cream that Matt wouldn’t like (ahem, peanut hater), but ultimately I couldn’t resist.  Besides, he’d choose a vanilla base any day while I am a sucker for chocolate.  Especially when that chocolate has something fun in it.  These crunchy chunks of candied peanuts are the perfect compliment to the creamy chocolate base.  Again, this ice cream is so easy to make.  It’s joining my ever-growing list of no-churn obsessions.

No Churn Chocolate Ice Cream with Salty Candied Peanuts - love that you don't need an ice cream maker

No Churn Chocolate Ice Cream with Salty Candied Peanuts
 
Creamy chocolate ice cream filled with crunchy sweet and salty candied peanuts. No ice cream maker needed!
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 473 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 50g (½ cup + 2 tablespoons) unsweetened cocoa powder (any kind will work, I used a lighter cocoa powder for a more milk-chocolatey flavor)
  • 15 milliliters (1 tablespoon) vanilla extract
  • 1¼ cups Salty Candied Peanuts (recipe below)
Instructions
  1. In a large bowl, whisk together sweetened condensed milk, cocoa and vanilla; mixture will be very thick; set aside
  2. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  3. Once cream is ready, gently fold ⅓ of it into sweetened condensed milk mixture; gently fold in remaining cream until fully combined; fold in candied peanuts
  4. Pour ice cream into a regular-sized loaf pan or ice cream storage container; wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Notes
Base from Martha Stewart

 
Salty Candied Peanuts
 
Author:
Recipe type: Dessert
Makes: 2½ cups
Ingredients
  • 150g (1 cup) chopped peanuts, roasted and unsalted
  • 110g (~1/2 cup) granulated sugar
  • 20 milliliters 4 teaspoons water
  • 2½g (1/2 teaspoon) table or kosher salt
Instructions
  1. Line a baking sheet with parchment paper and set aside
  2. Cook peanuts, sugar and water in a small heavy duty sauce pan over medium high heat, stirring regularly until sugar begins to caramelize
  3. When mixture begins to bubble, stir quickly until sugar is completely crystalized (it will appear very sandy and dry), about 3 minutes
  4. Continue to cook while stirring constantly until sugar re-melts and turns a dark golden brown (~3 minutes); be careful not to burn
  5. Remove from heat and stir in salt
  6. Spread nuts out onto prepared baking sheet and allow to cool for at least 10 minutes; break peanuts up into small chunks and place in an airtight container until ready to use (up to two weeks)
Notes

 

I hope you aren’t sick of the ice cream recipes yet…

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

(Fresh) Blueberry White Chocolate Brown Butter Cookies

Chewy brown butter cookies with the perfect crispy edge are filled with fresh blueberries and white chocolate chips.

(Fresh) Blueberry White Chocolate Brown Butter Cookies - the cookie of the summer!

When Matt told me we were going to a barbecue with his co-workers, I knew I had to bring my baking A-game.  They’ve actually all been eating my desserts for years, but I didn’t want to let them down when I met some of them for the first time.  A cookie made with brown butter is a surefire crowd-pleaser, and I figured that blueberries would be the perfect way to make them a special summer treat.  My cookie with fresh blueberry obsession started a couple of years ago and I love that most people are still impressed with the element of fresh fruit in a cookie.  This version was inspired by this winter cookie I made for the holidays.

If Matt gets a promotion any time soon, I’ll be taking full credit;-)  The blueberry pie I brought will be on the blog next week!

(Fresh) Blueberry White Chocolate Brown Butter Cookies - sweet, chewy, crispy edges, everything you could want in a cookie!

5.0 from 1 reviews
(Fresh) Blueberry White Chocolate Brown Butter Cookies
 
Chewy brown butter cookies with the perfect crispy edge are filled with fresh blueberries and white chocolate chips.
Author:
Recipe type: Dessert
Makes: 30 large cookies
Ingredients
  • 227g (1 cup) unsalted butter, softened
  • 310g (~1⅓ cups packed) light brown sugar
  • 110g (~1/2 cup) granulated sugar
  • 100g (2 large) whole eggs at room temperature
  • 10 milliliters (2 teaspoons) vanilla extract
  • 400g (~3 cups) all-purpose flour
  • 5g (1 teaspoons) baking soda
  • 5g (1 teaspoon) salt
  • 227g (~1 cup) white chocolate chips
  • 210g (~1½ cups) fresh blueberries, washed and dried
Instructions
  1. Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
  2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
  3. Add egg and vanilla, mix on medium speed until well combined
  4. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
  5. Slowly stir in white chocolate chips; remove bowl from mixer and gently fold in blueberries
  6. Chill dough for 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
  8. Scoop cookie dough with large cookie dough scoop (~3 tablespoons) on to prepared baking sheets (note it is normal for cookie dough to be very hard, you can let it rest at room temperature for a few minutes prior to scooping); be careful not to pack dough too tightly as to avoid crushing blueberries before baking
  9. Bake cookies until firm: 17-19 minutes or until edges are golden brown and blueberries have popped
  10. Allow to cool before serving; best enjoyed within 24 hours or frozen until a few hours before ready to eat

(Fresh) Blueberry White Chocolate Brown Butter Cookies - basically cookie perfection

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

This post contains affiliate links.

Keep It Sweet Desserts Weekly Wrap-up 7/19/14

Whew, I’m so glad we don’t have a ton of plans here this weekend because I’m still recovering from last weekend and Tuesday night’s concert.  I’ll blame the pregnancy but I sure do feel old with the super exhaustion.  At least I’m still not as tired as I was throughout my first trimester!

Speaking of pregnancy, in case you missed it, I posted an update on Thursday.  I kind of left out a few things… namely, the stress.  Well, I don’t know if stress is the right word.  More like a big feeling of being overwhelmed with all that has to get done in the next three months.  I just read that you should have 600 diapers for the first month with a baby.  For some reason, that one little piece of information put me into super-overwhelmed mode.  I since have calmed down and reminded myself to take everything one step at a time, but wow is there a lot to do. 

Also,  I know I never gave you the update on the glucose test I was so nervous about.  Well, it’s a long story, but I’m going to take the same test again this week.  Luckily I’m still taking the 1-hour test (which was not nearly as bad as I thought it would be) and I think that the doctor is being ultra conservative.  However, I’m still nervous, again!  I’d say that I’ll cut back on carbs this week but who am I kidding?  I am not good with restrictions, especially while pregnant. 

Other than that, there is still a ton of baking happening in my kitchen.  My goal is to have plenty of recipes ready for you while I’m on some sort of maternity leave!  It’s a little weird doing all of this fall and holiday baking now, but kind of fun.  I think Matt’s co-workers will probably be the most confused because they’ll be eating all sorts of out-of-season treats this summer.  I also plan on getting some guest posts together from friends.  If you have any other advice on prepping for life with the baby (work, mental, anything at all), I’m more than happy to hear it!

Now for this week’s updates:

Most popular recipe/blog post:  No-Churn Cookie Butter Ice Cream

Super Creamy Cookie Butter Ice Cream - NO ice cream maker needed!  So easy and so delicious!

Five favorite things I pinned all week:

Peanut Butter & Banana Ice Cream Sandwiches (gluten-free and vegan) from She Likes Food

Homemade Drumsticks from Crazy for Crust

Chocolate S’mores Skillet Cake from Foodness Gracious

Chocolate Mousse and Marshmallow Icing S’mores Cake from Serious Eats

Roasted Peach Cinnamon Swirl Bread from Running to the Kitchen

I hope that you are all having a wonderful weekend!

Second Trimester Recap

Second trimester symptoms and recap, plus some of my favorite mom blogs.

Second trimester symptoms and recap, plus some of my favorite mom blogs.

It’s so hard to remember what it was like back when I had a “normal” body… and to think, I was feeling “fat”…

According to my pregnancy app, I hit the third trimester last week.  Some sites say it doesn’t start until week 28 but I’m going with the app because that just seems so exciting.  It’s also so crazy to think how SLOW the first trimester was and how time really seems to be flying now.  We are supposed to meet our baby boy in just three short months!

How far along:  27 weeks

Total weight gain: 17.5 pounds

Maternity clothes:  Oh yeah.  The only non-maternity clothes I can wear are low-rise yoga pants, some PJs and a couple pairs of sweatpants.  I just have to wear all of the bottoms below my belly.

Stretch marks:  Luckily still a no.  I do have the linea nigra (that dark line that goes down from your belly button), though.

Sleep:  Sleep has definitely been better for the last few months.  I have to get up to go to the bathroom at least once during the night, but I usually can fall right back to sleep.  As long as the room is cool enough I’m happy (higher than 67 degrees just doesn’t work for me).  Still loving this pillow!

Best moment of this week:  Not pregnancy related, but Matt and I got last minute tickets to see Bruno Mars on Tuesday night.  Let me just say, that man is amazing live!  Plus, Pharrell opened the show AND Lenny Kravitz made a surprise appearance during the encore.  It was such a fun night.

Miss anything:  Cocktails and really good wine.  I also started to miss running a bit a couple of months ago but decided it wasn’t worth it to start a more intense cardio at that point in my pregnancy.  My walks, yoga videos and barre workout are keeping me happy for the most part.

Movement: I FINALLY started feeling the baby kick at the end of my 21st week.  Since then it has increased a ton and I feel him moving a lot, especially in the mornings and at night.  I actually really love it!

Food cravings:  I really haven’t had any cravings since my first trimester but I do eat ice cream like it’s my job.

Anything making you queasy or sick:  Not at all since my minimal issues in the first trimester.  The one thing I haven’t really liked the entire pregnancy, though, has been scrambled eggs or omelets.  So random but annoying since I’m used to egg whites as a go-to protein source.

Have you started to show yet:  It’s impossible not to show.  On the one hand it is so weird standing out with a baby belly, but at the same time, I’m really trying to embrace it.  I actually think I felt more comfortable wearing a bathing suit pregnant than I ever did before.

Gender: BOY!

Labor signs:  Nope.

Belly button in or out:  All in.

Wedding rings on or off:  On.

Happy or moody most of the time:  I don’t think my mood swings have been too bad lately.  Well, except for when I’ve gotten really hot or hungry.

Looking forward to:  I’m looking forward to just enjoying the rest of summer.  I also love getting to see the baby in ultrasounds now because he is really looking like a baby!

Fun Facts:  You get to eat a lot of calories when you are pregnant.

Latest Symptoms:  I thought this was worth adding to the list because I’m always curious what random symptoms other people are dealing with.  I know I’m extremely lucky to have had minimal discomfort so far, but there are some random things I’m dealing with on a regular basis.  First of all, ear clogging.  This is one of those super annoying things that you can’t do anything about.  It usually goes away within an hour or so, but I must look so strange when I keep yawning, swallowing and playing with my ear.  Second, I have a new form of heartburn that has started to occur.  I had a ton of heartburn in the first trimester but that went away for a couple of months.  Lately I get regular heartburn in my chest OR this weird (or at least new-to-me) version where it is up in my throat.  It kind of feels like I haven’t finished swallowing my last meal.  Awesome.  Finally, I now have to pee all the time.  The baby seems to like sitting directly on my bladder so sometimes it seems like my bladder is the size of a walnut.

Favorite Mom Blogs:  I’d love to find more but here are a couple that I really enjoy reading now… Scary Mommy (good for sarcasm, humor and keeping it real) and The Wise Baby (great for product reviews from other moms).  Any others you love?

Cloth Diapers: Thanks to those of you who commented after this post.  I honestly haven’t done as much research as I should, but I have a feeling we are going to just stick to disposables.  If I had a friend or knew someone else I could talk to about cloth diapering I might feel different, but since I don’t, I think I’m just going to do what sounds easy.  If you have a way to convince me otherwise, I’m all ears!

Is there anything else that you want to know?  I plan on writing a bit about my registry experience and tips in the next month or so.

Note: This post contains affiliate links.

Pumpkin Cinnamon Bun Ice Cream (No Churn)

Super creamy pumpkin ice cream with a cinnamon brown sugar swirl.  No ice cream maker needed for this recipe!

Pumpkin Cinnamon Bun Ice Cream - you don't need an ice cream maker for this!

It was so much fun reconnecting with my best friends from childhood this weekend.  I was only with them for one night but we had such a good time.  We had dinner at Amada and then a few of us were up talking for a couple of hours in the room.  I stayed up to the record hour of 1am (well, I didn’t really sleep much so it was practically an all-nighter for me).  Only someone you know from the age of seven can get away with trying to wake up a baby in your belly.  Ha!  And only someone you’ve been best friends with since fourth grade knows that all you want after a night out is to get back to the room, change into PJs and have the options of many snacks.

Super Creamy Pumpkin Cinnamon Bun Ice Cream

But this ice cream… I made it a few weeks ago, shared a little bit, and then ate most of it myself.  Matt doesn’t love pumpkin but did admit that it was pretty darn good.  Pretty darn good is an understatement.  The flavor was fantastic, the texture was so creamy and the cinnamon bun swirl… well, what do you think?!  Make this immediately so that you can enjoy it later.  Trust me.

NO CHURN Pumpkin Cinnamon Bun Ice Cream - so many good things in one place

Pumpkin Cinnamon Bun Ice Cream (No Churn)
 
Super creamy pumpkin ice cream with a cinnamon brown sugar swirl. No ice cream maker needed for this recipe!
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 160g (2/3 cup) canned pumpkin (NOT pumpkin pie filling)
  • 10 milliliters (2 teaspoons) vanilla extract
  • 2g (3/4 teaspoon) ground cinnamon
  • ½g (1/4 teaspoon) ground nutmeg
  • 120g (~1/2 cup tightly packed) light brown sugar
  • 28g (2 tablespoons) unsalted butter, melted
  • 6g (2 teaspoons) ground cinnamon
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, whisk together sweetened condensed milk, pumpkin, vanilla, cinnamon and nutmeg
  3. In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
  4. Once cream is ready, fold it into sweetened condensed milk mixture
  5. Pour half of ice cream into a regular-sized loaf pan and drop half of brown sugar mixture over top; top with remaining ice cream and top with remaining brown sugar mixture; wrap well with seran wrap or tin foil
  6. Freeze for 10 hours or overnight before serving
Notes
Base from Martha Stewart

Pumpkin Cinnamon Bun Ice Cream - incredible and no ice cream maker needed

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

Note: This post contains affiliate links.

Keep It Sweet Desserts Weekly Wrap-up 7/12/14

It’s been a busy week in the kitchen for me but I’m really excited about some of the recipes I’ve been working on.  Now I just need someone to come over and eat my gigantic dessert stash.  Anyone up for the task?  This week I’ll be sharing one of my new favorite ice cream recipes (seriously, so good) and a pregnancy update!

This weekend Matt’s away at a bachelor party and I just spent the night in Atlantic City with some girl friends.  This pregnant lady is partyiiiing (said with sarcasm).  We decided that we should do something special since so many of us are turning or turned 30 this year.  Nothing like getting together with the girls you’ve been friends with for life!  Later today I’ll be headed to my parents with a stop by the Nordstrom sale.  No clothes for me for obvious reasons but I would love if they had a great diaper bag on sale.  Any favorites that I should look for?

Now for this week’s updates:

Most popular recipe/blog post:  Chocolate Chunk Banana “Ice Cream” with Chocolate Fudge Ripple

Vegan Banana Ice Cream with Chocolate Fudge Ripple and Chocolate Chunks!

Five favorite things I pinned all week:

Bang Bank Blueberry Pie from Sift and Whisk

Banana Cinnamon Swirl Bread from Café Terra Blog

S’mores Cheesecake Cake from Little Accidents in the Kitchen

Dark Chocolate Ice Cubes from Man Made

Watermelon Jalapeno Margarita from Design Love Fest (Ah I SO wish I could have one!)

I hope that you are all having a wonderful weekend!

Great Places to Eat in Cape Cod

The best lobster rolls and ice cream in Cape Cod!

If you follow me on Instagram, you probably saw much of the food we consumed while in Cape Cod a couple of weeks ago.  We basically made it our mission to seek out amazing lobster rolls and ice cream on a daily basis.  What is the point of vacation if you aren’t enjoying great food?

We stayed in Provincetown but also visited a couple of other areas so I’ve included them below as well.  A week of beautiful weather, delicious food and relaxing with my husband really made this a perfect trip.

Lobster Rolls

We actually ate at The Canteen twice; once for lunch as our first meal and later in the week for dinner.  Their lobster roll was full of fresh huge pieces of lobster that were stuffed into a soft eggy roll.  Other standouts on their menu included the crispy brussels sprouts (first time I’ve enjoyed brussels sprouts since being pregnant!) and the miso ceasar salad (no photo), it was a special. 

The best lobster rolls and ice cream in Cape Cod! -The Canteen Provincetown

Since I’m pregnant (duh), I tried to share a lot of the fish dishes with Matt (I wanted to limit the mercury I was consuming).  The only place I ordered my own lobster roll was at Native Cape Cod Seafood and it was completely worth it.  The fries were just okay but seriously, that lobster roll was perfect in every way.  So much lobster meat on one little bun.  Matt actually enjoyed a couple of different salads there including the ahi tuna below.  Everything was insanely fresh.  It didn’t hurt that we got to eat on a dock overlooking the water.

The best lobster rolls and ice cream in Cape Cod! Native Cape Cod Seafood Provincetown

What I love about Cape Cod is that some of the best food was served out of a shack or stand.  The Red Shack in Ptown was no letdown!  Matt enjoyed their California Lobster Roll (they had a few fun options) that had bacon and avocado on it.  The huge chunks of lobster were served on a Portuguese bun.  I had a salad with lobster chunks that was fresh and perfect.

The best lobster rolls and ice cream in Cape Cod! California Lobster Roll from The Red Shack in Provincetown

Ice Cream

It’s no secret that I’m an absolute ice cream fanatic so of course I enjoyed it at least once every day while away.

The first night of our trip I was actually pretty full from dinner and almost skipped dessert, but when I saw that there was a Burnt Butter Brownie Brown Sugar ice cream flavor, I pretty much ignored my stomach and made a very good decision.  This ice cream from The Nut House was creamy and super flavorful.  I just love that they had such a creative flavor.

The best lobster rolls and ice cream in Cape Cod! Burnt Butter Brownie Brown Sugar ice cream from the Nut House in Provincetown

Before going away, I did some research and couldn’t wait to try Ptown Scoop; they are known for their creative flavors.  I sampled a few others but ultimately had to get the Graham Central Station (graham cracker flavored ice cream filled with a graham cracker swirl and milk chocolate honeycomb crunch pieces).  You can’t tell by the photo but there were lots of fun crunchy pieces in there.  Matt actually got the same flavor in a sundae.

The best lobster rolls and ice cream in Cape Cod! Graham Central Station Ice Cream at Ptown Scoop in Provincetown

We actually went to Lewis Brothers twice.  On the first visit I had this Low Fat Chocolate Peanut Butter Frozen Yogurt and the next time I had the perfect soft serve cone.  The people who worked there were really nice (and very patient when I asked how often they clean their soft serve machine).  All of the ice cream is homemade, though I didn’t try the regular so I can’t really say how it compares to the other places we visited.

The best lobster rolls and ice cream in Cape Cod! Chocolate Peanut Butter Yogurt at Lewis Brothers in Provincetown

Matt and I almost never order the same ice cream flavors, but when I tried his cone of Coffee Oreo at Buffy’s in Chatham, I HAD to get the same.  The coffee flavor was nice and strong but not overwhelming, the ice cream was creamy, and the Oreo chunks were massive. 

The best lobster rolls and ice cream in Cape Cod! Coffee Oreo Ice Cream from Buffy's in Chatham

And finally, one of the most intense ice creams I had (definitely the heaviest) was this peanut butter ice cream from Cape Cod Creamery in Yarmouth.  There were chocolate and peanut butter chunks and the peanut butter flavor of the ice cream was perfect.  I didn’t think I’d be able to finish the cup but who am I kidding, I can ALWAYS finish my ice cream.

The best lobster rolls and ice cream in Cape Cod! Peanut Butter Ice Cream at Cape Cod Creamery in Yarmouth, MA

Other notable places to eat in Cape Cod:

Matt and I both loved Rock Harbor Grill in Orleans.  It is a local gastropub-style restaurant with a more creative menu than I would have expected from a strip-mall location restaurant.  Instead of bread they bring pretzel rolls to the table with a super addicting side of honey mustard butter.  I had a portabello mushroom sandwich (also on a pretzel roll) and Matt ordered salad.  Simple dishes that were actually really, really good.  If it wasn’t so far from where we were staying we would have gone back.

The Beachcomber in Wellfleet was actually a lot of fun.  The restaurant is massive and they have a huge bar that overlooks the water.  Apparently it turns into a night club in the later hours but we were just there for the dive atmosphere and fresh seafood.  Matt enjoyed a few things from the raw bar and then we shared fried clams and lobster roll.  It wasn’t the best meal we had but really good and a fun place to go.

And in case you thought I only take pictures of food on vacation, here are a few other photos from the trip.

Before dinner shot at our B&B

The best lobster rolls and ice cream in Cape Cod!

I found it hilarious that we went to see a windmill

The best lobster rolls and ice cream in Cape Cod!

Taking advantage of the Provincetown Film Festival

The best lobster rolls and ice cream in Cape Cod!

We had Herring Cove Beach to ourselves in the morning

The best lobster rolls and ice cream in Cape Cod!

The best lobster rolls and ice cream in Cape Cod!

Margarita Birthday Cake

This citrusy layer cake is flavored with lime zest and the frosting is made with tequila, cheers!

Margarita Layer Cake - there is even tequila in the frosting;-)

A few weeks ago, my friend’s husband threw her a fabulous 30th birthday party.  There were chefs cooking Mexican food, plenty of drinks to go around, do-it-yourself ice cream sandwiches and finally this margarita cake.  For my friend that loves all things Mexican food and all margaritas, I couldn’t think of a better birthday cake to finish off the event.  These cake layers are light and citrusy, flavored with a bit of lime zest, and the frosting has just the right amount of tequila to satisfy any margarita lover.

I didn’t get a photo of the inside of the cake since I didn’t want to slice it ahead of time, but everyone who had a slice loved it.  This is such a fun celebration cake during the summer.  I’ll definitely be making it again.

Margarita Birthday Cake - the prefect summer celebration cake

Margarita Birthday Cake
 
This citrusy layer cake is flavored with lime zest and the frosting is made with tequila, cheers!
Author:
Recipe type: Dessert
Makes: 1 2-layer 9-inch cake; serves 12
Ingredients
Margarita Cake Layers
  • 240 milliliters (1 cup) milk, at room temperature separated (skim, low fat or whole will work)
  • 120g (~4 large) egg whites, at room temperature
  • 50g (~1 large) whole egg, at room temperature
  • 15 milliliters (1 tablespoon) pure vanilla extract
  • 300g (~1-1/2 cups) granulated sugar
  • 2 tablespoons lime zest (~2 limes)
  • 350g  (~3 cups) cake flour, sifted
  • 9½g (1 tablespoon + 1 teaspoon) baking powder
  • 5g (3/4 teaspoon) salt
  • 85g (6 tablespoons) unsalted butter, softened at room temperature
  • 85g (6 tablespoons) vegetable shortening
Margarita Frosting
  • 312g ( 2¾ sticks) unsalted butter, softened at room temperature
  • 113g regular or light cream cheese
  • 400g (~2½ cups) powdered sugar
  • 30 milliliters (2 tablespoons) tequila
  • 1 tablespoon lime zest (~lime)
  • 1g (1/4 teaspoon) salt
Instructions
Margarita Cake Layers
  1. Pre-heat oven to 350 degrees
  2. Grease and flour two  9-inch round pans and line bottoms with parchment paper
  3. In a medium bowl whisk together the egg whites, whole egg, ¼ cup of milk and vanilla; set aside
  4. In the large bowl of an electric mixer use your fingers to rub the lime zest into the granulated sugar, this will help to release the flavor from the zest; then, with the paddle attachment, combine the sugar / lime zest, sifted flour, baking powder and salt together on low speed for just 30 seconds
  5. Add the butter and shortening; mix on low speed for 30 seconds; add remaining milk and mix again on low speed until just moistened, about 30 seconds
  6. Increase mixer to medium speed and beat for 1½ minutes
  7. Scrape the sides of the bowl add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition; do not overmix
  8. Divide the batter into prepared baking pans; bake for 29-32 minutes or until a toothpick comes out clean from center of each layer
  9. Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal
  10. Once cake layers are completely cooled, use a serrated knife to carefully cut each layer in half horizontally, creating 4 cake layers; set aside and make buttercreams
Margarita Frosting
  1. Beat butter and cream cheese in the bowl of an electric mixer on high speed or until light and creamy
  2. Add 1 cup of powdered sugar and mix on low speed for one minute; add additional cup and mix on low for one minute again; add remaining sugar, tequila, lime zest and salt
  3. Mix on low speed for one minute and then scrape the sides of the bowl; beat on high speed for several minutes or until buttercream is light and fluffy
Notes
Adapted from this vanilla bean cake
Cake best served within 24 hours; store leftovers tightly covered with seran wrap to avoid drying up to three days

Margarita Layer Cake - the prefect summer birthday cake

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

Keep It Sweet Desserts Weekly Wrap-up 7/5/14

It was a fast and busy week here.  Other than catching up on my work, my brother-in-law was in the hospital.  Luckily he is finally out and doing much better, but I felt bad that Matt and I couldn’t visit while he was there (too much risk of me getting sick).  Anyway, things have been much better for the past day or so and we’ve been enjoying a nice relaxing weekend as a result.  Last night Matt and I even went to a last minute early dinner at Barbuto and then finished off our impromptu date night with ice cream.  There was pretty much no one in the city yesterday (everyone takes off for the 4th) and the lack of traffic and restaurant crowds was a nice treat.  We are also trying to go down a long list of places we want to try between now and October so it was the perfect way to do it.  Sidenote- if you have any NY restaurants that are a must, I’d love to hear!

Today we are off to see my parents and sister and actually going to a winery near them.  Ah how I miss wine, cocktails, etc.  I’m really not a huge drinker, but when you can’t have something you sure do want it! 

Now for this week’s updates:

Most popular recipe/blog post:  No Churn Oreo Fudge Swirl Ice Cream

No Churn Oreo Fudge Swirl Ice Cream - vanilla beam ice cream, loaded with oreos and homemade fudge

Five favorite things I pinned all week:

Strawberry Cobbler with Lemon Cream from Willow Bird Baking

Peanut Butter and Jelly Banana Bread from Taste and Tell

Brown Butter Cherry Basil Bars from Une Gamine dans la Cuisine

S’mores Ice Cream Sandwiches from Love & Olive Oil

Vanilla Malt Cake with Honeycomb and Maltesers from Raspberri Cupcakes

I hope that you are all having a wonderful holiday weekend!

Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple

This healthy version of ice cream is naturally vegan and gluten-free.
Healthy Banana Ice Cream full of Chocolate Fudge Chunks!

I’ve got another ice cream recipe for you that doesn’t require an ice cream maker!  Although, this one is a little different.  When I was in the midst of a baking rampage a few weeks ago, Matt asked if I could try to make something healthy.  Well, wish granted!  This isn’t your typical ice cream, and I’m not going to lie, it’s not as creamy as the fat-filled regular version.  But when you want a sweet frozen treat that is on the healthier side, this banana ice cream is perfect.

I’m not the first person to make banana ice cream in a blender, I’ve seen it done about four million times before.  But for my purposes, I wanted a flavor that felt a little more indulgent and didn’t leave my sweet tooth and cravings completely unsatisfied.  The fudge ripple and chocolate chunks through definitely do the trick!

Healthy Banana Ice Cream loaded with chocolate, no ice cream maker needed!

 

2.0 from 1 reviews
Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple
 
Fudge Ripple Makes ½ cup Recipe from David Lebovitz via Epicurious
Author:
Recipe type: Dessert
Makes: ~3/4 quart (3-6 servings)
Ingredients
  • 610g (~4 large) frozen bananas, sliced
  • 60 milliliters (1/4 cup) almond milk
  • 5 milliliters (1 teaspoon) vanilla extract
  • 65g dark chocolate, chopped (check to make sure dairy-free if Vegan)
  • ¼ cup chocolate ripple (see below)
Instructions
  1. In a high-speed blender (I used a Vitamix) combine frozen bananas, almond milk and vanilla for several minutes or until completely combined; should be the consistency of soft serve yogurt
  2. Fold in chopped chocolate and pour into a regular sized loaf pan
  3. Drizzle with fudge ripple; cover with seran wrap or tin foil and freeze for at least 6 hours before serving

 
2.0 from 1 reviews
Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple
 
Fudge Ripple Makes ½ cup Recipe from David Lebovitz via Epicurious
Author:
Recipe type: Dessert
Makes: ½ cup
Ingredients
  • 50g (~1/4 cup) granulated sugar
  • 50 milliliters (2 tablespoons + 2 teaspoons) light corn syrup
  • 60 milliliters (1/4 cup) water
  • 25g (~1/4 cup) unsweetened Dutch-process cocoa
  • 1 milliliter (1/4 teaspoon) vanilla extract
Instructions
  1. In a medium-sized saucepan over medium heat, whisk together sugar, corn syrup, water and cocoa powder; whisk constantly until mixture comes to a low boil
  2. Cook for one additional minute, still whisking and then remove from heat
  3. Stir in vanilla
  4. Chill in refrigerator for at least one hour or until ready to use (up to two weeks)
Notes

 

Vegan Banana Ice Cream with Chocolate Fudge Ripple and Chocolate Chunks!

No guilt necessary!

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

Brown Butter Chocolate Chunk Cookie Cake

This is the best cookie cake that I’ve ever had.  It has a a chewy center, crispy edges and a wonderful brown butter flavor.

The BEST Cookie Cake! Chewy center, crispy edges and a wonderful brown butter flavor!

I’m turning 30 this year.  And actually, August 21st isn’t that far away.  How I feel about the age is a story for another post, but what I want for dessert on my birthday is always on my mind.  I have a few celebrations to plan with family and friends but the first thing that I thought about was what sweet treat each of those celebrations will involve.

The BEST Cookie Cake!  Perfect for a party... and there is brown butter!

Growing up, I detested birthday cake.  And even now, it has to be a really good birthday cake to win me over.  Homemade layer cakes are  a different story but even as a kid they weren’t my first choice.  In fact most birthdays involved brownies, ice cream pie or a cookie cake (or all of the above).  My poor buttercream loving mom couldn’t win.

It’s been a while since I’ve had a cookie cake, but I imagine that the basic Mrs. Field’s type wouldn’t really appeal to me today.  For good or for bad, I’ve become a complete dessert snob when it comes to flavor.  Sweet is not a flavor and that’s pretty much what you get with any standard bakery item.  So I figured the basic cookie cake was due for an upgrade.  A brown butter upgrade to be exact.  Chewy center, crispy edges and that nutty caramel-y brown butter flavor.  Next time I’ll sprinkle some flaky sea salt over top and really be in grown-up cookie cake heaven.

Brown Butter Chocolate Chunk Cookie Cake
 
This is the best cookie cake that I’ve ever had. It has a a chewy center, crispy edges and a wonderful brown butter flavor.
Author:
Recipe type: Dessert
Makes: 8 servings
Ingredients
  • 113g (1/2 cup) unsalted butter, softened
  • 50g (~1/4 cup) granulated sugar
  • 155g (~2/3 cup) packed light brown sugar
  • 55g (1 large) egg at room temperature
  • 10 milliliters (2 teaspoons) vanilla extract
  • 190g (~1½ cups) all-purpose flour
  • 4g (1/2 teaspoon) baking soda
  • 3g (1/2 teaspoon) salt
  • 170g (~1½ cup) dark chocolate chunks
  • Buttercream and sprinkles for decorating (optional)
Instructions
  1. Brown the butter: Heat butter in a small heavy duty saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
  2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
  3. Add egg and vanilla, mix on medium speed until well mixed
  4. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
  5. Slowly stir in chocolate chunks
  6. Spread dough evenly into an 11-inch tart pan; chill 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake, pre-heat oven to 325 degrees
  8. Bake cookie cake until firm: 18-22 minutes or until edges are golden brown and a toothpick comes out clean from center
  9. Allow to cool before serving frosting and serving

 

This Brown Butter Chocolate Chunk Cookie Cake was amazing!

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

Keep It Sweet Desserts Weekly Wrap-up 6/29/14

It feels like I’ve been gone for such a long time, but we’ve really only been on vacation for about a week.  That is truly the best type of vacation!  I’m proud of myself for staying offline for the most part, minus necessary Instagramming;-)  I feel completely re-energized and ready to get back at full force this week.  It doesn’t hurt that it’s actually a short week anyway!

Other than busting out many, many recipes in the kitchen this week, I have my big glucose screening test (the first one) on Thursday.  I’m actually pretty nervous about that… Right before I found out I was pregnant, my then doctor told me that I had PCOS.  It’s a long story but I’m not actually convinced that was the case and since I took a positive pregnancy test seven days later, there wasn’t really an opportunity to explore that.  I’ve been taking something that is supposed to reduce my chance of having insulin issues, but I’m still anxious about getting back the test results.  A healthy baby is my top priority, so if I need to cut back on the sweets, I obviously will, but that doesn’t mean that it will be easy!

Now for this week’s updates:

Most popular recipe/blog post:  Super Creamy No-Churn Cookie Butter Ice Cream

Super Creamy No-Churn Cookie Butter Ice Cream

Five favorite things I pinned all week:

Frosting Filled Chocolate Chip Cookies from Cookies and Cups

Marshmallow & Peanut Butter Cookie Cobbler from Coordinately Yours

Cinnamon Whole Grain Power Pancakes from Pinch of Yum

Caramelized Cheetos (no joke!) from The Spiffy Cookie

Alice Medrich’s Guide to Freezing Baked Goods (very useful!) from Food 52

I hope that you are all having a wonderful weekend!

No Churn Oreo Fudge Swirl Ice Cream

This easy no-churn Vanilla bean ice cream is full of Oreo chunks and a delicious ribbon of fudge.

No Churn Oreo Fudge Swirl Ice Cream - vanilla beam ice cream, loaded with oreos and homemade fudge

Other than the part where my tripod fell over and knocked my camera directly into the ice cream, I loved this.  After a slight moment of panic, I gently wiped the mess off of my lens and then used some windex on a soft cloth.  Phew!  So even though I’m not completely thrilled with the resulting photos, I think they will suffice because this ice cream is so good it shouldn’t even matter what it looks like.  Besides, I couldn’t wait another 24 hours for a new photo shoot, this ice cream needed to be eaten (Matt could barely wait the first night for the freezing process!).

No Churn Oreo Fudge Swirl Ice Cream - make it easily without an ice cream maker!

This has officially become the summer of “how much ice cream can I possibly eat?”  This is only the third ice cream I’ve made, but I’ve been enjoying my fair share of store bought and specialty shop ice creams as well.  And I don’t know if there will be an official ice cream tour this summer, but I do have a few new places that I’m dying to try.  So between the collection of other flavors floating through my head and all of the above, this summer is already one of my favorites.  <—– I wonder how I’ll feel about that statement at the end of Summer when I’m 8 months pregnant and huge.

Anyway, I digress, back to this  Oreo Fudge Swirl Ice Cream.  Matt had originally requested Cookies and Cream, but I didn’t want to do an old standard, hence the addition of a fudge ripple.  It is just enough to really satisfy a chocolate craving but doesn’t take over the entire ice cream flavor.  That’s a very good thing because the vanilla base is vanilla bean all the way.  Those two factors plus the big Oreo cookie chunks… this is an ice cream that is worth waiting for (even if six hours does feel forever).

No Churn Oreo Fudge Swirl Ice Cream - no ice cream maker needed, one of the best flavors ever

No Churn Oreo Fudge Swirl Ice Cream
 
This easy no-churn Vanilla bean ice cream is full of Oreo chunks and a delicious ribbon of fudge.
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 475 milliliters ( 2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • Inside of one vanilla bean
  • 15 milliliters (1 tablespoon) vanilla extract
  • 110g (~1 cup) roughly chopped Oreos (about 10 cookies)
  • 1 recipe for fudge ripple, chilled (see below)
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk, vanilla bean, vanilla extract and Oreos
  3. Once cream is ready, fold it into sweetened condensed milk mixture
  4. Pour half of ice cream into a regular-sized loaf pan; drizzle with half of fudge ripple and carefully use a knife to cut through the fudge for a light swirl effect; repeat with remaining ice cream mixture and fudge ripple
  5. Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Notes
Base from Martha Stewart

Fudge Ripple
 
Author:
Recipe type: Dessert
Makes: ½ cup
Ingredients
  • 50g (~1/4 cup) granulated sugar
  • 40 milliliters (2 tablespoons + 2 teaspoons) light corn syrup
  • 60 milliliters (1/4 cup) water
  • 25g (~1/4 cup) unsweetened Dutch-process cocoa
  • 1 milliliter (1/4 teaspoon) vanilla extract
Instructions
  1. In a medium-sized saucepan over medium heat, whisk together sugar, corn syrup, water and cocoa powder; whisk constantly until mixture comes to a low boil
  2. Cook for one additional minute, still whisking and then remove from heat
  3. Stir in vanilla
  4. Chill in refrigerator for at least one hour or until ready to use (up to two weeks)
Notes

 

Oreo Fudge Swirl Ice Cream - you don't even need an ice cream maker!!

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

This post contains affiliate links.

Brown Butter Peach Crumb Muffins

The perfect summer brunch food.  These brown butter muffins are full of juicy peaches and topped with a cinnamon crumble.

Brown Butter Peach Crumb Muffins

Summers for us are always full of travelling to see family.  I try to bring a different sweet treat every time, though my family has had its fair share of bakery “scraps”!  These muffins were the perfect addition to a recent summer brunch.  Even though they are flavored with brown butter and finished with a crumb topping, they really aren’t that heavy.  They are heavy on the peaches so you should get a juicy piece of fruit in every bite.

Brown Butter Peach Crumb Muffins

Brown Butter Peach Crumb Muffins
 
The perfect summer brunch food. These brown butter muffins are full of juicy peaches and topped with a cinnamon crumble.
Author:
Recipe type: Breakfast
Makes: 12 muffins
Ingredients
Muffin ingredients:
  • 100g (7 tablespoons) unsalted butter (softened at room temperature)
  • 80 milliliters (1/3 cup) milk at room temperature
  • 55g (1 large) egg + 20g (1 large) egg yolk at room temperature
  • 5 milliliters (1 teaspoon) vanilla extract
  • 160g (~3/4 cup granulated sugar )
  • 120g (~3/4 cup) white whole wheat flour
  • 100g (~3/4 cup) all-purpose flour
  • 7 ½g (1½ teaspoons) baking powder
  • 3g (1 teaspoon) ground cinnamon
  • ½g (1/4 teaspoon) ground nutmeg
  • 1g (1/4 teaspoon) salt
  • 300g (~2 cups) chopped peaches (~2 large peaches)
Topping Ingredients:
  • 40g (3 tablespoons) unsalted butter, cold
  • 65g (~1/2 cup) all-purpose flour
  • 40g (~3 tablespoons) granulated sugar
  • 2g (1/2 teaspoon) ground cinnamon
Instructions
  1. Pre-heat oven to 375 degrees; line a muffin pan with paper or foil liners and set aside
  2. Make the muffin batter
  3. Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color with dark specks, remove from heat immediately
  4. Pour browned butter into a small bowl and set aside
  5. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside
  6. In a medium bowl, whisk milk, egg, egg yolk and vanilla until combined; whisk in brown butter
  7. Add milk mixture to dry ingredients and stir just until combined; gently fold in peaches
  8. Distribute batter evenly among cupcake liners and set aside
  9. Make crumb topping by combining the butter, flour, sugar and cinnamon with your fingers until most of the dry ingredients are in small clumps; sprinkle each muffin generously with topping
  10. Bake muffins 18-20 minutes or until a knife or toothpick comes out of center of a muffin clean
Notes
Adapted from these Brown Butter Blueberry Muffins (original source: Joy the Baker Cookbook)

Brown Butter Peach Crumb Muffins

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

This post contains affiliate links.

Keep It Sweet Desserts Weekly Wrap-up 6/21/14

Well, that’s it!  Wednesday was the final day of sales.  I can’t decide if I should celebrate or mourn, it’s definitely a strange feeling.  I’ve already talked about my feelings on this, but I really do feel incredibly lucky to have had this experience and have zero regrets.  In lieu of the changes, I’ve made a couple of updates to the website including the about page and a new consulting page.  As I update the site to be more blog-focused, I’d love any feedback or requests you may have in terms of format!  I’m trying to do most of it on my own so we will see how far my technological challenges take me.

On a very positive note, Matt and I are on our way to Cape Cod for most of the week.  This vacation was well-timed and I can’t wait to be away from home, step back from the computer (and even the kitchen) and just do fun things like go to the beach and eat.  That is, if the weather cooperates.  If not, I’m sure we will manage with movies and shopping!  Meanwhile, I picked Cape Cod because it was only a 3 hour drive to get away.  Little did I know, Cape Cod is big.  And apparently I picked a hotel on the verrrrrry end of the Cape so our drive is actually 5 hours+.  Whoops!  I don’t think Matt will put me in charge of vacation planning again.  I did make the best decision ever, though, and booked us both for massages late this afternoon.  This is my first prenatal massage and I can.not.wait.

Now for this week’s updates:

Most popular recipe/blog post:  Super Creamy No-Churn Cookie Butter Ice Cream

Super Creamy No-Churn Cookie Butter Ice Cream

Three favorite things I pinned all week:

Blackberry Brown Sugar Ice Cream Sandwiches from Tutti Dolci

Low Sugar Banana Bundt Cake from Espresso and Cream

Homemade No-Churn Peanut Butter Cup Ice Cream Cake from Cupcakes and Kale Chips

I hope that you are all having a wonderful weekend!

New York Crumb Cake Ice Cream

No-churn vanilla ice cream filled with the best coffee cake crumb topping and brown sugar cinnamon swirls.  You don’t need an ice cream maker to make this fantastic recipe!

No-churn vanilla ice cream filled with the best coffee cake crumb topping and brown sugar cinnamon swirls.,

I’ve talked a little about how my eating has changed since I’ve been pregnant.  It is so liberating to be able to enjoy food and worry less about the calories, more about what I’m putting into my body.  Not that ice cream and the myriad of other desserts I’ve enjoyed are the healthiest things to consume, but really truly enjoying them without guilt about exactly how many calories is in any single bite is quite freeing.  For example, I used to be pretty “strict” when getting frozen yogurt.  I often stuck with things like fruit and graham cracker crumbs because I knew they were the least caloric of the toppings.  Obviously frozen yogurt was still a treat, but the way I did it, there was a hard limit.  Now, I don’t go too crazy, but I’ve definitely been more liberal when it comes to the toppings bar.  Peanut butter sauce? It’s a must.  Heath bar?  Almost always.  And one of my new favorites?  The coffee cake crumb topping that they have at 16 Handles.  I mean, it’s pure butter and sugar, how could it possibly be bad?

New York Crumb Cake Ice Cream - huge chunks of crumb topping in the ice cream!

Well, if I can enjoy coffee cake crumbs on my fro yo, why can’t I take things one step further and really enjoy them in my ice cream?  Let’s just say this was a very good move.  Vanilla ice cream + LOTS of crumb topping + cinnamon brown sugar swirl = some sort of heaven.  Again, I’m going with an easy no-churn (aka NO ice cream maker needed) approach.  Your patience for allowing the ice cream for freezing will be rewarded, I promise.

NO ice cream maker needed!! NY Crumb Cake Ice Cream - amazing!

 

New York Crumb Cake Ice Cream
 
No-churn vanilla ice cream filled with the best coffee cake crumb topping and brown sugar cinnamon swirls. You don’t need an ice cream maker to make this fantastic recipe!
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
Crumb topping:
  • 60g (~1/4 cup tightly packed) light brown sugar
  • ½g (1/8 teaspoon) salt
  • ½g (1/4 teaspoon) ground cinnamon
  • 42g (3 tablespoons) unsalted butter, melted
  • 60g (~6 tablespoon) all-purpose flour
Ice Cream:
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 15 milliliters (1 tablespoon vanilla extract
  • 120g (~1/2 cup tightly packed) light brown sugar
  • 28g (2 tablespoon) unsalted butter, melted
  • 6g (2 teaspoons) ground cinnamon
Instructions
Make the crumb topping
  1. Pre-heat oven to 300 degrees; line a baking sheet with parchment paper and set aside
  2. In a medium bowl, stir together sugar, salt and cinnamon; whisk in melted butter
  3. Stir in flour until it is completely absorbed; Spread topping mix out on a parchment paper using your fingers to break it into clumps
  4. Bake topping for five minutes; do not overbake
Make ice cream:
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk and vanilla
  3. In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
  4. Once cream is ready, fold it into sweetened condensed milk mixture; fold in one cup of crumb topping
  5. Pour half of ice cream into a regular-sized loaf pan and drop half of brown sugar mixture over top; top with remaining ice cream and top with remaining brown sugar mixture and crumb topping; wrap well with seran wrap or tin foil
  6. Freeze for 6 hours or overnight before serving
Notes
Base from Martha Stewart
Crumb topping adapted from this Apple Cinnamon Crumb Cake
Topping can be kept in an airtight container or bag for up to a week at room temperature before using

 

NY Crumb Cake Ice Cream - huge chunks of crumb topping and no ice cream maker needed!

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

{Gluten-Free} Summer Berry Skillet Crisp

A summer berry crisp topped with buttery oat crumble.  It just so happens to be gluten-free!

Gluten-Free Summer Berry Skillet Crisp - full of the best summer berries

I know I’ve talked about this before, but I have a serious issue when I see summer fruit at Costco.  I can NOT buy enough.  A few weeks ago, I needed food for five days, just five.  Now, given my current insatiable pregnancy hunger, I do eat enough for an extra person, but I’m pretty sure that either way, Matt and I can not possibly consume 4 pounds of blueberries, 4 pounds of strawberries and 1 pound of blackberries in just five days.  Believe me, I’ve tried.  So what’s a person to do when they have an excessive amount of fruit?  Bake of course.

{Gluten-Free} Summer Berry Skillet Crisp - just dig in with a spoon!

I generally don’t let a season pass without making at least one warm fruit crumble of sorts.  They are almost too easy to make and compared to some of my typical baking, they are definitely on the lighter side.  Of course a generous helping of ice cream is always necessary, but hey, a pregnant lady needs calcium!  This might be one of my favorites because it is heavy on the blueberries.  There was one summer where I swear, we made blueberry crisp multiple times a week throughout the entire season.  So between the nostalgia, and the wonderful bursts of flavor, this crisp definitely made me happy.

 

{Gluten-Free} Summer Berry Skillet Crisp
 
A summer berry crisp topped with buttery oat crumble. It just so happens to be gluten-free!
Author:
Recipe type: Dessert
Makes: 6 servings
Ingredients
Topping:
  • 55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 40g (~1/2 cup) old fashioned oatmeal*
  • 70g (~1/3 cup, tightly packed) light brown sugar
  • 55g (1/4 cup) cold unsalted butter, cut into small cubes
Filling:
  • 450g (~4 cups) blueberries
  • 370g chopped strawberries (from 465 grams / 1 pound whole)
  • 400g (~4 cups) blackberries
  • 57g (~1/4 cup) granulated sugar
  • 15g (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 15 milliliters (1 tablespoon) fresh lemon juice (~1/2 lemon)
  • 14g (1 tablespoons) unsalted butter, chilled, cut into small pieces
Instructions
  1. Pre-heat oven to 350 degrees
  2. In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
  3. Add butter and use fingers to combine until mixture is slightly lumpy; set aside
  4. Prepare filling; in 10 or 12-inch skillet, stir together fruit, granulated sugar, oat flour, lemon juice and butter; sprinkle evenly with topping
  5. Bake for about 30 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time
Notes
Adapted from my Winter Fruit Crisp and Blackberry, Peach and Pistachio Crisp*
If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
You can replace fresh berries with frozen but cooking time may increase
This warm berry crisp is best served family style with generous scoops of ice cream
The entire dish can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold

{Gluten-Free} Summer Berry Skillet Crisp - so delicious!

 

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

You might also like:

No Churn Blueberry Crisp Ice Cream

No Churn Blueberry Crisp Ice Cream

Lemon Berry Pavlova Parfaits

Lemon Berry Pavlova Parfaits

Brown Butter Blueberry Chocolate Chunk Blondies

Brown Butter Blueberry Chocolate Chunk Blondies

 

 

Keep It Sweet Desserts Weekly Wrap-up 6/14/14

This week was busy and exhausting but fun.  I find that when I have a few super productive days in a row, I ultimately need one to crash.  Between the apartment clean out and a couple of long days in the kitchen, by Wednesday afternoon I was done.  Luckily I got enough downtime that I was ready to be back in action on Thursday.  I made an incredible ice cream that I can’t wait to devour, baked a ton of cookies and then we celebrated our fourth anniversary at ABC Kitchen.  I’ve been wanting to go there forever and it was well worth the wait!

Yesterday I went with my mom and mother-in-law to finalize some of the baby furniture… how is all baby shopping so exhausting?  Luckily the crib is picked out and we decided on a few accessories for color coordinating the room.  Now we only have about forty million other things to pick out.  Yikes!

As for the business, today (6/14) is the last chance to get 20% off your Keep It Sweet Desserts order! Enter SUMMER20 at checkout.  This coming week is our last official week of shipping regular orders.

Now for this week’s updates:

Most popular product:  Fudgy Caramel Pecan Brownies

KISD Fudgy Caramel Pecan Brownies

Current seasonal specialsGraduation Gift Basket

KISD Graduation Gift Basket

Most popular recipe/blog post:  Super Creamy No-Churn Cookie Butter Ice Cream

Super Creamy No-Churn Cookie Butter Ice Cream

Three favorite things I pinned all week:

Salted Caramel Peanut Butter Cups from Mountain Mama Cooks

Beach Bum Cupcakes (SO CUTE!) from A Few Short Cuts

Bananas Foster Ice Cream from She Wears Many Hats

Oatmeal Chocolate Chip Cookie Ice Cream from Life, Love & Sugar

Mint Chocolate Chip Ice Cream Cake from Completely Delicious

I hope that you are all having a wonderful weekend!

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

This is the best fruit salad for any summer occasion!

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

First of all, I have to give a shout-out for a HAPPY 4 Years to my wonderful husband.  I have a feeling that our fifth year is going to be the most exciting yet! 

Do you ever eat something at a restaurant that seems so simple yet so special at the same time?  The kind of dish that sticks with you for years?  A couple of summers ago, Matt and I had one of the most delicious meals at ad hoc in Yountville.  Everything tasted amazing, but I left the restaurant thinking nonstop about the watermelon salad.  It was served as an appetizer yet it was topped with financier croutons… cake for dinner!  It was a lovely combination of sweet and savory to kick off a fantastic meal.

This fruit salad was highly inspired by that wonderful dinner in Napa.  However, I took the flavor profile to a different direction.  Sweet and juicy watermelon is tossed with fresh blueberries and basil then topped with a savory blueberry balsamic glaze (that sauce would be good on anything, even chicken or pork chops) and lemon cake croutons.  I enjoyed the salad as is for a snack but it also made a perfect appetizer with the addition of feta cheese.  Pair it with some grilled chicken for a light but satisfying summer dinner.

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze
 
This is the best fruit salad for any summer occasion!
Author:
Recipe type: Side Dish
Makes: 4-6 servings
Ingredients
  • 760g (6 cups) watermelon cut into small cubes (~1/2 – 1 inch size)
  • 140g (1 cup) fresh blueberries
  • 55g (1/2 cup) feta cheese (optional but recommended)
  • 10g (~1/2 cup) chopped fresh basil
  • 1 cup lemon cake croutons (see below)
  • 90 milliliters (6 tablespoons) blueberry balsamic glaze (see below)
Instructions
  1. Toss watermelon, blueberries, cheese and basil carefully in a large bowl
  2. Top with croutons and drizzle with glaze; serve immediately

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze
 
Author:
Ingredients
  • 1 cup cubed day old lemon pound cake cut into small cubes (~1/2 inch size) – I used this recipe
Instructions
  1. Pre-heat oven to 400 degrees; line a baking sheet with foil and lightly spray with non-stick cooking spray
  2. Place cake cubes onto prepared baking sheet and bake in oven for 7 minutes or until lightly browned on top; flip cubes over and bake for an additional 3 minutes or until lightly browned
Notes
Croutons can be used warm and are best served within several hours of preparation; store in an airtight container after making

 
Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze
 
Author:
Makes: 1 cup
Ingredients
  • 120 milliliters (1/2 cup) good quality balsamic vinegar
  • 280g (2 cups) fresh blueberries, washed and dried
  • 30g (~2 tablespoons) light brown sugar, tightly packed
  • 1g (1/4) teaspoon salt
  • dash of lemon zest
Instructions
  1. Bring balsamic vinegar to a boil in a medium-sized heavy-duty saucepan over medium heat; reduce heat to low and simmer for 5-10 minutes or until the balsamic has thickened and reduced to about two tablespoons
  2. Stir in blueberries, brown sugar, salt and lemon zest; increase heat to medium and bring to a boil; then reduce heat to low and simmer for ~10 minutes until sauce is reduced and thick, stirring occasionally to crush berries
  3. Remove from heat and serve or chill in refrigerator up to one week
Notes
Adapted from Serious Eats

 

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

 

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

You might also like:

Mango Summer Cake

Mango Summer Cake

 

Ginger and Lemon Ice Cream Sandwiches

Ginger and Lemon Ice Cream Sandwiches

 

Lollie’s Blueberry Pie

Lollie's Blueberry Pie

Espresso Cookies with Salted Caramel Ganache

These decadent cookie sandwiches are for a sophisticated palate.  The dark chocolate espresso cookie is sandwiched with a rich salted caramel ganache for the ultimate dessert.

Rich Espresso Cookies with Salted Caramel Ganache - a very decadent cookie sandwich!

After this weekend, I could use a cookie or ten.  We spent all day yesterday and Saturday cleaning out our second bedroom.  How is it possible to have so much STUFF in one little room?  Luckily we made really good progress.  Now we just need to sell a few pieces of furniture on Craig’s List and offload some extra packaging material I have from the business.  Making progress!  It seems that the baby might have sensed that we were preparing his room for him, because yesterday afternoon I FINALLY felt a kick for the first time.  In fact, I felt a few, but it took a couple of times for me to realize what was happening.  It really did feel like a “pop” as they say.  Totally incredible.  I told Matt that I thought it was happening and he managed to put his hand on my belly just in time to feel a tiny kick!  That really was an exciting moment to enjoy together.

Rich Espresso Cookies with Salted Caramel Ganache - a chocolate and coffee lover's cookie!

I made these cookies a few weeks ago but kind of wish they were still around.  They are definitely on the dark side, not a sweet sweet cookie by any means.  I really enjoyed, that, though, for a more sophisticated cookie option.  They would be perfect for an afternoon coffee date or even as a morning pick-me-up.   I won’t tell!

Espresso Cookies with Salted Caramel Ganache
 
These decadent cookie sandwiches are for a sophisticated palate. The dark chocolate espresso cookie is sandwiched with a rich salted caramel ganache for the ultimate dessert.
Author:
Recipe type: Dessert
Makes: ~21 sandwich cookies
Ingredients
Espresso Cookies
  • 215g (~1½ cups) all-purpose flour
  • 55g (~1/2 cup) good quality dark cocoa
  • 11g (~3 tablespoons) instant espresso powder
  • 1g (~1/8 teaspoon) salt
  • 170g (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
  • 120g (~1 cup) granulated sugar
  • 50g (1 large whole) egg, room temperature
Salted Caramel Ganache:
  • 170g dark chocolate, roughly chopped (I used 72%)
  • 60 milliliters (1/4 cup) salted caramel
  • 120 milliliters (1/2 cup) heavy whipping cream
Instructions
Make Cookies:
  1. Sift flour, cocoa, espresso and salt into a medium bowl; set aside
  2. In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on medium-high speed until well combined
  3. Add egg and mix on medium until well combined
  4. Stop mixer and scrape sides of the bowl with a spatula
  5. Add dry ingredients and mix on low just until combined, do not overmix; Chill dough for 30 minutes
  6. While dough is chilling, pre-heat oven to 350 degrees and line two baking sheets with parchment paper or slipats
  7. When ready to bake, use a small cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1 tablespoons each); lightly flatten cookie dough balls with palm of your hand
  8. Bake cookies for 9-10 minutes; cookies should appear set
Make Ganache:
  1. Combine chocolate and caramel in a large heat-proof bowl and set aside
  2. Place cream in a small saucepan over medium heat for several minutes until cream begins to bubble (do NOT bring to full boil)
  3. Pour cream over chocolate and caramel; let set for 5 minutes
  4. Whisk together ganache until there are no lumps
  5. For cookies, chill ganache in refrigerator for 35 minutes or until it has thickened to a spreadable consistency
Notes
Cookies barely adapted from Food and Wine
Source for ganache recipe: Chocolate Moosey
There will be extra ganache. Chill it and roll into balls for truffles or eat it with a spoon, I won’t tell!

 

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

You might also like:

Fudgy Mocha Chip Brownies with Espresso Sea Salt

Fudgy Mocha Chip Brownies with Espresso Sea Salt

Espresso Salted Dark Chocolate Biscotti

Espresso Salted Dark Chocolate Biscotti

Salted Caramel Rice Krispie Treats with Mocha Ganache

Salted Caramel Rice Krispie Treats with Mocha Ganache

Keep It Sweet Desserts Weekly Wrap-up 6/7/14

The weeks are flying by now but I feel like I’m packing a lot into each one which is good.  I just know the summer will be gone in an instant so I want to make sure I’m as productive as possible in these next couple of months!  This week we had a big 20-week ultrasound, a doctor’s appointment and I even made my first stop into Buy Buy Baby (holy overwhelming).  In between I did a ton of baking for you.  Last night we celebrated the 30th birthday of one of my oldest friends (since 4th grade!).  Her husband had seriously good Mexican food cooked at their apartment by the nicest caterers (let me know if you are in the NYC area and need a recommendation!) and I made cookies for build-your-own ice cream sandwiches as well as a Margarita Cake.  Today Matt and I will be sorting through our second bedroom so that we can make room for this baby boy.  That will be a project!

On another note, a good friend that I grew up with wrote a great book for people moving to LA and produced this entertaining video to go along with it.  I’m sure my LA readers will appreciate it.

Now for this week’s updates:

Most popular product:  Triple Chocolate Cookies

Triple Chocolate Cookies from Keep It Sweet Desserts

Current seasonal specialsDouble Chocolate Peanut Butter Chip Cookies, Graduation Gift Basket

Double Chocolate Peanut Butter Cookies from Keep It Sweet Desserts

Most popular recipe/blog post:  Super Creamy No-Churn Cookie Butter Ice Cream

Super Creamy Cookie Butter Ice Cream - If you like cookie butter, you will LOVE this

Three favorite things I pinned all week:

Peanut Butter Pretzel Ice Cream (vegan & gluten-free) from Begin with Nutrition

Cinnamon Sugar Swirl Cupcakes from Life, Love & Sugar

Roasted Cherry Tomato & Sweet Onion Dip from White on Rice Couple

I hope that you are all having a wonderful weekend!

Speculoos Sundae with Warm Blueberry Sauce

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

Speculoos Sundaes with Warm Blueberry Sauce - everything about these is amazing

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

Cookie Butter Ice Cream with Warm Blueberry Sauce - my new favorite sundae!

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

Homemade Cookie Butter Ice Cream, Crushed Speculoos Cookies and Warm Blueberry Sauce Make for Your New Favorite Sundae!

 

Speculoos Sundae with Warm Blueberry Sauce
 
Homemade speculoos (or Cookie Butter) ice cream layered with crushed speculoos cookies and a warm homemade blueberry sauce.
Author:
Recipe type: Dessert
Makes: 1 sundae
Ingredients
  • 2 scoops Cookie Butter Ice Cream
  • 2-3 tablespoons Blueberry Sauce (see below)
  • 1-2 speculoos cookies broken into small pieces
Instructions
  1. Layer ice cream, warmed blueberry sauce, and broken cookies; serve and enjoy!

Speculoos Sundae with Warm Blueberry Sauce
 
Author:
Recipe type: Dessert
Ingredients
  • 285g (~2 cups) fresh blueberries (frozen can be substituted for slightly longer cooking time)
  • 70g (~1/3 cup) granulated sugar
  • 15 milliliters (1 tablespoon) fresh lemon juice (about ½ lemon)
  • 10g (~1 tablespoon) cornstarch
Instructions
  1. Place blueberries, sugar and lemon juice in a medium pot stove with medium heat
  2. Stir occasionally until some of the berries begin to break down and juice begins to form (~4 minutes)
  3. Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes)
  4. Serve immediately or reheat gently before using; store leftovers covered or in an airtight container up to one week

 

Speculoos Sundaes with Warm Blueberry Sauce

 

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

You might also like:

No Churn Cookie Butter Ice Cream

No Churn Cookie Butter Ice Cream

Extra Dark Chocolate Cake with Cookie Butter Buttercream

Extra Dark Chocolate Cake with Cookie Butter Buttercream

Cookie Butter Pumpkin Bites

Cookie Butter Pumpkin Bites

No-Churn Cookie Butter Ice Cream

You don’t need an ice cream maker to churn a batch of this delicious ice cream!  Packed with Cookie Butter, rich and creamy, this is an ice cram that you will love.

Super Creamy Cookie Butter Ice Cream - NO ice cream maker needed! So easy and so delicious!

Apparently no-churn ice cream is a thing, a big thing.  This might be the most dangerous fact I’ve ever learned.  In the past I’ve nearly broken an old ice cream maker in frustration.  I had no idea how easy it would be to make the real deal sans fancy machine.   Seriously, you whip some cream, combine it with a sweetened condensed milk / flavor mixture and freeze for a few hours.  I actually stopped myself from buying more than one large container of heavy whipping cream at Costco on Saturday for fear of my baby turning into a giant ice cream cone.

Super Creamy Cookie Butter Ice Cream - Don't even need an ice cream maker. Seriously easy and delicious!

Luckily I did have some help from Matt in eating this batch of Cookie Butter Ice Cream.  Infused with cookie butter AND speculoos crumbs, it is heavy on the cookie butter flavor in a very good way.  I used it for ice cream sundaes (recipe coming later this week), a fruit crumble (recipe also coming soon) and Matt made a couple of milkshakes (just some skim milk and ice cream blended together).  Part of me wants to make this recipe over and over again throughout the summer, but I have too many other flavors I’m dying to try.  Although, I would love to have a giant scoop of this ice cream stuffed into these cookies.  Um, how many weeks away is my glucose test?

Super Creamy Cookie Butter Ice Cream - If you like cookie butter, you will LOVE this

No-Churn Cookie Butter Ice Cream
 
You don’t need an ice cream maker to churn a batch of this delicious ice cream! Packed with Cookie Butter, rich and creamy, this is an ice cram that you will love.
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 200g (~1/2 cup) Cookie Butter (or other speculoos of choice)
  • 84g (~2/3 cup) finely ground speculoos cookies (approximately 10 cookies)
  • 5 milliliters (1 teaspoon) vanilla extract
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together remaining ingredients
  3. Once cream is ready, fold it into Cookie Butter mixture
  4. Pour ice cream into a regular-sized loaf pan and wrap well with seran wrap or tin foil
  5. Freeze for 6 hours or overnight
Notes
Base from Martha Stewart

Super Creamy Cookie Butter Ice Cream - NO ice cream maker needed! Almost too good to be true.

If you love Cookie Butter as much as I do, be sure to check out my growing list of speculoos-based recipes!

Oh, and I also spotted this version of Cookie Butter s’more ice cream last week on Baheaholic Mama, I’ll take both!

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

You might also like:

Speculoos Sundaes

Speculoos Sundaes with Warm Blueberry Sauce

Chocolate Covered Cookie Butter Pretzels

Chocolate Covered Cookie Butter Pretzels

Cookie Butter and Salted Caramel Cookie Sandwiches

Cookie Butter and Salted Caramel Cookie Sandwiches

Keep It Sweet Desserts Weekly Wrap-up 6/1/14

SONY DSC

I had so much fun this week celebrating my sister’s graduation!  On Wednesday, my parents picked me up for our road trip to Boston and we enjoyed a couple of days eating our way through town.  Actually, I didn’t get to do as much fun Boston eating as I would have liked, but we did have a couple of great meals.  Highlights were a gigantic veggie sandwich from Darwin’s in Cambridge (The Hubbard Park with lettuce instead of sprouts) and the lobster roll at B&G (though I loved the fried artichokes a lot, too).

SONY DSC

I was back home Friday afternoon in time to enjoy the weekend here with Matt which was nice.  Considering we kicked yesterday off with a Cronut outing I’d say things are definitely going well!  This week I’ll be back in the kitchen for lots of baking!

Now for this week’s updates:

Most popular product:  Surprise 1 Dozen Sweets

Surprise 1 Dozen Sweets from Keep It Sweet Desserts

Current seasonal specialsDouble Chocolate Peanut Butter Chip Cookies, Graduation Gift Basket

Double Chocolate Peanut Butter Cookies from Keep It Sweet Desserts

Most popular recipe/blog post:  {Gluten-Free} Brown Butter Chocolate Chip Cookies

Gluten Free Brown Butter Chocolate Chip Cookies - promise you won't miss the gluten!

Three favorite things I pinned all week:

Gluten-Free Chocolate Ombre Cake from London Bakes

PB&J Cupcakes from Food Fanatic

S’more Rocky Road Ice Cream from Sift & Whisk

I hope that you are all having a wonderful weekend!

Pregnancy Update: 20 weeks, Halfway There!

I’m 20 weeks along; halfway through my pregnancy!

***First of all, a HUGE congratulations to my sister who is graduating from HARVARD today.  I’m beyond proud of you and so happy I get to be there to celebrate!  And even happier that you are moving back to New York this summer!!!!!!***

Sisters - 19 weeks

Jessica and I last weekend

Pregnancy update!

Photos taken last weekend, I’ll take an official 20-week photo this weekend!

Halfway, I can barely believe it.  Just about five months until I can enjoy a bagel with lox, an extra large fountain soda (Diet Coke to be exact) and a cocktail or five.  Not that I’m counting or anything.

How far along:  20 weeks

Total weight gain: 10.5 pounds

Maternity clothes:  There are a few regular tops that still fit me but most are getting too short or just aren’t flattering.   The maternity clothes are great because they are comfortable and insure that I look pregnant instead of fat!  I’m pretty much in maternity attire 99% of the time.

Stretch marks:  Luckily no.  I’m hoping that genetics stay on my side for this one.

Sleep:  Other than a few off nights I’ve been sleeping pretty well.  As long as I don’t drink too much water in the evening I can limit my bathroom trips to twice a night.  Still loving this pillow!

Best moment of this week:  Last week was the first full week where I really felt like myself.  The energy drain really took away my motivation for a while.  Now it feels good to be excited about working in the kitchen.

Miss anything:  The warm weather has me missing summer cocktails.  I’m not a huge drinker but  it is hard not having the option!

Movement: Apparently I have an anterior placenta (it sits between the baby and my abdominal wall).  That basically means that I won’t feel anything until later in the pregnancy than normal.  I guess I should be happy that kicking doesn’t keep me up all night but I do wish I could feel the baby a little bit.

Food cravings:  No significant cravings since the first few weeks.  I’m still hungry ALL the time and loving carbs and ice cream (shocker).

Anything making you queasy or sick:  Nothing since the first trimester!  Although, brussels sprouts and some veggies just don’t appeal to me like they used to.

Have you started to show yet:  I’m full on pregnant in appearance.  I saw some family on Sunday and the first thing everyone said to me was “wow, you really are pregnant!”  I just have to stop comparing myself to the pregnant women who still look skinnier than I’ve ever been in my life.  I know that I’ve gained the healthy amount of weight and I’m short, so I probably show even more because of that.

Gender:  BOY!

Labor signs:  Nope.

Belly button in or out:  All in.

Wedding rings on or off:  On.

Happy or moody most of the time:  I don’t know that I’m moody exactly, but I’m definitely a little more sensitive.  Once I get upset I go from somewhat upset to very upset quickly.  Oh, and I cried during a movie preview last week.

Looking forward to:  Matt and I are going to Cape Cod for a few days next month, can.not.wait.  Also, I can’t wait to start registering!  We won’t be buying anything before the baby comes except for some furniture and the layette, but it’s exciting to pick things out anyway.

Fun Facts:  I’m so glad I wrote this post because most people now know that I’m sensitive about the belly touching.  It isn’t as big of a big deal now that my belly is more of a pregnant belly, less regular belly fat!  Luckily I haven’t had strangers reach for me yet.

And some miscellaneous pregnancy thoughts::*

Weird or inappropriate commentary:  I actually haven’t gotten too many inappropriate comments since I first told everyone I was pregnant so that’s good!  Well, minus a few choice people who just could not understand why I was so hungry.  Um, hello little human growing inside of me.  Granted, I eat small healthy meals most of the time so I end up eating every 2-3 hours, but you know what, don’t judge a pregnant person’s hunger levels.  It won’t end well.

What I’ve learned about eating during pregnancy:  I’ve always been a pretty healthy eater, read labels and watched my diet, but pregnancy has definitely pushed that to the extreme in a different way.  I’m fully aware that everything I eat goes to the baby so I’ve been avoiding all of the typical off-limit foods (raw fish, undercooked meats, deli meat, etc.) but also have cut out artificial sweetener (no Splenda, Stevia, anything of that sort) and keep an eye out for similar ingredients like maltodextrin and other shady items listed in processed foods.  I’m probably more extreme than I need to be, but it’s 9 months so why not be as healthy as I possibly can be?   This whole process has really made me more aware of what I’m putting into my body in a good way.  For once in my life I’m really focusing on feeding myself the nutrients I need when I’m hungry.  That happens often enough that I don’t even have much opportunity for boredom eating, either.

That said, I definitely still treat myself.  But it’s so different from before I was pregnant.  I used to try to limit my calories in a way that when I’d eat dessert I’d need to eat all of it at once.  Now I am able to have a reasonable portion of dessert at night and stop because I know that I can do it again the next day if I want.  Plus, gorging on unhealthy sweets wouldn’t make me feel good (night time stomach aches are the worst these days) and definitely wouldn’t be good for the baby.  Of course sometimes I eat a bigger dessert serving than I really should, but the next day I skip dessert and don’t feel guilty about it at all.  I’d really love if this new way of moderation could translate after the baby as well.

Cloth diapers:  I’ve been starting to do a little research on cloth diapers and would love to hear if any of you have experience using them.  I’d really like to consider it for after the first month with the baby but am definitely nervous about how overwhelming it might be.  I also don’t know that it is necessarily better for the environment given the additional water used for all of the extra laundry.  Any of you have experience to share on this?

Note: This post contains affiliate links.

{Gluten-Free} Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies are made with quinoa flour and almond meal to satisfy your gluten-free and gluten-loving cookie cravings.

Gluten Free Brown Butter Chocolate Chip Cookies - promise you won't miss the gluten!

It’s pretty much common knowledge that cookies can cure almost anything.  So when a friend of mine was going through a hard time, I immediately wanted to send her some.  She happens to be gluten-free so I wanted them to be something special and taste just as good as the gluten-full versions that she misses!  Well, these Brown Butter Chocolate Chip Cookies definitely fit the bill.  They are thick and chewy and oh so satisfying.  Between the brown butter, vanilla, brown sugar, and salt, the flavor is full and well-rounded.  The combination of quinoa flour and almond meal made them feel substantial and satisfying, not at all dry or bland.

{Gluten-Free} Brown Butter Chocolate Chip Cookies
 
Brown butter chocolate chip cookies are made with quinoa flour and almond meal to satisfy your gluten-free and gluten-loving cookie cravings.
Author:
Recipe type: Dessert
Makes: 13 large cookies
Ingredients
  • 110g (~1 cup) quinoa flour
  • 90g (~1 cup) almond meal
  • 3g (1/2 teaspoon) baking soda
  • 4g (1/2 teaspoon) salt
  • 76g (1/3 cup) unsalted browned butter, cooled*
  • 295g (~1¼ cups tightly packed) light brown sugar
  • 50g (1 large) egg at room temperature
  • 17g (1 large) egg yolk at room temperature
  • 15 milliliters (1 tablespoon) vanilla extract
  • 160g (1 cup) semi-sweet chocolate chips
Instructions
  1. In a medium bowl, whisk together flour, almond meal, baking soda and salt; set aside
  2. In the large bowl of an electric mixer, combine butter and sugar on medium speed until well combined (1-2 minutes); add eggs and vanilla and mix on medium speed until well-combined (1-2 minutes)
  3. Scrape sides of the bowl with a spatula and add dry ingredients; mix on low speed just until combined; do not overmix
  4. Stir in chocolate chips and place dough in refrigerator to chill for thirty minutes
  5. While dough is chilling, pre-heat oven to 350 degrees and two line baking sheets with parchment paper or slipats
  6. When ready to bake, use a large cookie dough scoop to place cookie dough balls (about ¼ cup each) on top of parchment paper, 1-2 inches apart
  7. Bake for 13-14 minutes or until cookies have lightly browned around edges and are slightly firm to the touch
Notes
*To brown the butter, heat it in a heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color, remove from heat immediately.  You should be able to smell the deeper more caramel flavor of the butter
Best eaten day of baking; store leftovers in an airtight container for up to three days or freeze for up to one month

 

Brown Butter Chocolate Chip Cookies- you won't believe they are gluten-free!

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

This post contains affiliate links.

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Gluten Free Chewy Ginger Cookies

Gluten Free Chewy Ginger Cookies

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Keep It Sweet Desserts Weekly Wrap-up 5/24/14

Memorial Day weekend has arrived!  We are off to Philadelphia to spend the weekend with my family.  Tonight the six of us are going to a cooking class together and then tomorrow night I’ll get to see some friends and family that I haven’t seen in a while so that will be a treat.  The only thing that I’ll be missing are the cocktails.  Can someone please have a couple of these for me?

Work was good this week as things are winding down.  We are now leaning towards selling parts of the business (e-commerce, consulting expertise, business referrals) as opposed to the brand.  After putting a lot of thought into it, I think that I’d really like to keep “Keep It Sweet Desserts” as my own.  This blog has been my home for almost four years and  I don’t think I am ready to let that go.  Besides, I’m on a baking high right now and really enjoying creating recipes to share here.   Again, if you or anyone you know is interested, definitely get in touch!

Now for this week’s updates:

Most popular product:  Gourmet Gift Basket

KISD Gourmet Gift Basket

Current seasonal specialsDouble Chocolate Peanut Butter Chip Cookies, Graduation Gift Basket

Double Chocolate Peanut Butter Cookies from Keep It Sweet Desserts

Most popular recipe/blog post:  Oreo Overload Cookie Sandwiches

Oreo Overload Cookie Sandwiches - Chewy cookies infused with Oreo Crumbs and slathered with a Cookies n Cream filling!

Five favorite things I pinned all week:

Espresso Salted Chocolate Chip Cookies from Nutmeg Nanny

Cocoa-Cinnamon Peanut & Cookie Butter Cookies from Une Gamine Dans la Cuisine

Neapolitan Ice Cream Sandwiches from Tutti Dolci

Double Stuffed Cinnamon Crumb Buns from The Law Student’s Wife

Fruit Ice Cubes from Design Love Fest

I hope that you all have a wonderful holiday weekend!

My Feelings on Closing a Business

When I started Keep It Sweet Desserts, and really up until just a couple of months ago, I never thought I’d choose to close down / leave the business for family reasons.  I imagined that I’d be able to hire enough people to do most of my work so that I’d have flexibility.  I also thought that the business was so important to me that I’d never want to let it go unless financially necessary.

Things didn’t work quite as planned.  Maybe if the baby were coming a few months earlier or a year later the timing might have inspired me to make everything work, but where I am in life and business right now that isn’t the case.  My mid-October due date just felt like a sign (hello holidays right around the corner!).  Matt and I are ready to start a family, we really waited until we wanted to have kids to start trying and so now that it is happening, I can’t imagine choosing to leave a baby home 24/7 while I work and manage holiday shifts. 

There are so many mixed emotions that come with the choice I have made.  Based on the relief I felt when Matt and I decided that this makes the most sense, I truly believe that we are doing the right thing.  However, that doesn’t mean it’s easy and that doesn’t mean I won’t miss it.  Owning your own business is trying.  It’s mentally exhausting, and when it comes to a bakery, physically exhausting.  The work is never done because there are always things you can do to grow and improve the business.  Want to hire someone?  You are now HR.  Want to engage with customers?  You are now social media manager.  Want to make sure your finances are in line?  Hello, accountant (okay, okay, Matt did most of this for me).  Dishwasher, baker, marketing manager, operations manager, customer service, delivery person… these are just a few of the titles I’ve held over the last two and a half years.

But you know what I am really going to miss?  The RUSH.  That high you get at the end of a long day of baking, packaging, and managing phone calls with customers.  Being surrounded by other food businesses, your own special club.  Feeling the drive of other entrepreneurs who all support one another.  An email that your cookies truly made someone’s day.  A post on Yelp that raves about your products, quality and service.  Taking a step back and seeing what you have built.  Creating a new recipe that you know people will love.  The ability to share something you love with other people AND make a living.  Knowing that the time, effort, and love that goes into every cookie is truly worth-it. 

Now when I test out a new cookie recipe for the blog, and it is a hit, I joke with Matt that “I should go into business.”  And while we laugh and smile a bit, a part of me is very sad to leave something like this behind.  For most of my life I felt a little lost in terms of what I wanted to do and who I wanted to be.  Keep It Sweet Desserts almost fell into my life as a calling.  It was the first time I truly felt proud of what I was doing every day.  Now, will I just be someone who “used to own a business?”

With all of that said, I’m realizing now that I’m also being blessed with time.  It didn’t hit me until a couple of weeks ago that I have the entire summer and some of fall to focus my energy wherever I want.  Originally I thought I’d find a job before the baby was born, but I quickly realized that is somewhat unrealistic.  Plus, while I’m fairly certain I want to work part-time, I can’t predict exactly when I’ll be ready for that.  Maybe it will be two months post-baby, maybe six.  So last week, around when I was finally starting to feel myself again, I realized how amazing this blessing of time really is.  I’m motivated, excited and anxious to get back in the kitchen to create more than I have in a long time.  I’m hoping to re-prioritize this blog like I did in the beginning, using it as a means to find my way.  I have a feeling that this time will take me somewhere perhaps unexpected, but definitely somewhere that I want to be.

Oreo Overload Cookie Sandwiches

Chewy cookies infused with Oreo Crumbs and slathered with a Cookies n Cream filling!

Oreo Overload Cookie Sandwiches - Chewy cookies infused with Oreo Crumbs and slathered with a Cookies n Cream filling!

I made these cookies on Friday with the full intention of bringing them over to a friend’s yesterday.  Apparently I made the mistake of sharing a sample cookie with Matt because he almost lost it when I told him I was going to do that.  For a man who lives in a world where there are ALWAYS cookies around (test recipes and bakery leftovers), this was pretty major.  Although, I can’t say I’m surprised since he absolutely adores Oreos and this recipe pretty much takes that flavor to full blast.

Oreo Overload Cookie Sandwiches - Chewy cookies infused with Oreo Crumbs and slathered with a Cookies n Cream filling!

The cookie dough and the frosting are both infused with Oreo flavor by adding the ground cookies into both components. The only thing I can imagine that might be better is if I make the cookies again and use them to sandwich cookies n cream ice cream.  Now we are really talking!

Oreo Overload Cookie Sandwiches
 
Chewy cookies infused with Oreo Crumbs and slathered with a Cookies n Cream filling!
Author:
Recipe type: Dessert
Makes: 13 cookie sandwiches
Ingredients
  • 165g (~1¼ cup) all-purpose flour
  • 125g (~1 cup) finely ground Oreo crumbs (about 11 cookies)
  • 3g (1/2 teaspoon) baking soda
  • 2g (1/2 teaspoon) salt
  • 170g (3/4 cup) unsalted butter, softened at room temperature
  • 105g (~1/2) cup granulated sugar
  • 120g (~1/2 cup) packed light brown sugar
  • 50g (1 whole large) egg at room temperature
  • 5 milliliters (1 teaspoon) vanilla extract
Cookies ‘n Cream Buttercream:
  • 85g (6 tablespoons) unsalted butter, softened at room temperature
  • 57g regular or light cream cheese
  • 130g (1 cup) powdered sugar
  • 5 milliliters (1 teaspoon) vanilla extract
  • 16g (~2 tablespoons) finely ground Oreo crumbs (~1-2 cookies)
Instructions
  1. Pre-heat oven to 350; line baking sheets with parchment paper and set aside
  2. Whisk flour, Oreo crumbs, baking soda and salt in a medium bowl and set aside
  3. In the large bowl of an electric mixer, beat butter and sugars on high speed until light and fluffy
  4. Beat in egg and vanilla on medium speed just until combined
  5. Reduce mixer speed to low and slowly add dry ingredients but do not overmix; use a spatula to make sure all cookie batter is combined
  6. Use a medium cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each)
  7. Bake cookies for 9-11 minutes or until edges have slightly darkened and centers appear set
  8. Allow cookies to cool on a cooling rack; once cool, match each cookie with a second cookie of same size to make the cookie sandwiches and prepare buttercream
  9. Beat butter and cream cheese in the bowl of an electric mixer with the paddle attachment on high speed for several minutes until butter is light and creamy
  10. Add powdered sugar and vanilla and mix on low speed until combined then increase speed of mixer to medium-high and beat for several minutes until frosting is light and fluffy
  11. Stir in Oreo crumbs until evenly distributed
  12. Spread or pipe frosting onto bottom of half of the cookie sandwiches, about 1½ tablespoons each; lightly press remaining cookies down onto frosting to create sandwiches
Notes
Adapted from these graham cracker cookies
Store cookies in an airtight container up to four days (eat within two for best texture).
Can be frozen up to one month.

 

Oreo Overload Cookie Sandwiches - Chewy cookies infused with Oreo Crumbs and slathered with a Cookies n Cream filling!

I hope my friend’s were satisfied with the brownies I brought instead!

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

This post contains affiliate links.

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Keep It Sweet Desserts Weekly Wrap-up 5/17/14

Happy weekend!  Today I’m off to deliver a very special wedding dessert spread.  A wedding “cake” made of brownie and blondie layers plus little buttercream-frosted brownie and blondie bites.  Let me tell you, after working on this all week and doing a little quality control, I’m tempted to crash that wedding!  I hope the bride and groom are as happy as I think they will be. 

Other than that, these are the big things going on (in case you missed them!):

Now for this week’s updates:

Most popular product:  KISD Perfect Chocolate Chip Cookies

KISD Perfect Chocolate Chip Cookies

Current seasonal specialsDouble Chocolate Peanut Butter Chip Cookies, Graduation Gift Basket

Double Chocolate Peanut Butter Cookies from Keep It Sweet Desserts

Most popular recipe/blog post:  Mixed Berry Sauce

Mixed Berry Sauce

Five favorite things I pinned all week:

Homemade Birthday Cake Ice Cream Sandwiches from Country Cleaver

Lemon Blueberry Cake from Cooking Classy

Reese’s Peanut Butter Marshmallow Cookie Pie from Oh Sweet Basil

Berry Crisp Lemon Ricotta Pancakes from Eats Well With Others

Honey & Lemon Strawberry Rhubarb Upside Down Cake from Bakeaholica Mama

I hope that you all have a wonderful weekend!

BLUEberry Buttercream Cups

These Blueberry Buttercream Cups are the perfect no-bake chocolate treats.  They are so easy to make.

Blueberry Buttercream Cups - the perfect no-bake chocolate treats (gluten-free)

I think I might be a little obsessed with buttercream candy cups now.  First there were the Mint Cookies and Cream Buttercream Cups and then I made these Pretty in Pink Buttercream Cups.  The thing is, this is such an easy dessert to make.  I was able to do all of the work and clean up in the time it took Matt to go to the driving range.  I could have eaten them all and he wouldn’t even have had a clue.  Sometimes that is the best kind of dessert.

Blueberry Buttercream Cups - the perfect no-bake chocolate treats (gluten-free)

So when I was thinking endlessly of some sort of fancy gender reveal post, I’m glad that it finally occurred to me to make some buttercream cups again.  I still don’t have high energy levels so it’s hard to motivate myself to make anything overly complicated.  Besides, blueberry buttercream plus chocolate – it’s like a gourmet truffle on crack.

Blueberry Buttercream Cups - the perfect no-bake chocolate treats (gluten-free)

 

Wait, what? Did I say gender reveal?  The filling might not be super blue (I’m trying to stay away from artificial coloring right now), but it is blue!  And that’s pretty much my favorite color since we found out that we are having a boy a couple of weeks ago! It actually wasn’t a shock, everyone seemed convinced of that a couple of months ago.  If I had been told anything else, I wouldn’t have believed the doctor anyway.  I grew up with a sister so this whole boy world is new and exciting for me.  And besides that, finding out the sex made things feel SO much more real.  We’ve even started looking at furniture and all of the cute room decorations out there.  Seriously, how is everything baby so darn cute?  And Matt?  I don’t think I’ve seen him this happy in the entire 10+ years we’ve been together.  That might be the best part!

BLUEberry Buttercream Cups
 
These Blueberry Buttercream Cups are the perfect no-bake chocolate treats. They are so easy to make.
Author:
Recipe type: Dessert
Makes: 12 candy cups
Ingredients
  • 227g good quality dark chocolate (I used 72%), roughly chopped
  • 7g (1/2 tablespoon) unsalted butter
  • 1½ cups Blueberry Buttercream (see below)
Instructions
  1. Line a mini muffin pan with 12 tin foil cupcake wrappers and set aside
  2. Place chocolate and butter in a medium microwave safe bowl; melt by microwaving the chocolate and butter in 30-second increments and stirring in-between
  3. Use a teaspoon to coat the bottom of each cup with melted chocolate; place muffin pan in fridge
  4. Remove pan from fridge and pipe buttercream into center of each cup (about 1 tablespoon)
  5. Spoon melted chocolate over buttercream and around edges so that coated on all sides
  6. Chill for one hour in refrigerator before serving; store in refrigerator up to one week

Blueberry Buttercream
 
Author:
Recipe type: Dessert
Ingredients
  • 113g (1/2 cup) unsalted butter,  at room temperature
  • 240g (1½ cups) powdered sugar
  • ⅛ cup blueberry puree (made from ¼ cup of fresh or frozen blueberries)
  • ½ teaspoon vanilla
Instructions
  1. In the large bowl of an electric mixer, beat butter on high speed for several minutes until light and creamy
  2. Scrape the sides of the bowl and add powdered sugar; beat on high speed until combined
  3. Scrape the sides of the bowl and add blueberry puree, vanilla and salt; mix on medium speed for one minute;  beat on high speed for at least five minutes and until frosting is light and creamy; if it appears too thick, continue to beat for another couple of minutes or until it reaches desired consistency

Blueberry Buttercream Cups - the perfect no-bake chocolate treats (gluten-free)

Dear Pottery Barn Kids – you might just be the end of my bank account.

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

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Mint Cookies and Cream Buttercream Cups

Mint Cookies and Cream Buttercream Cups

 

Pretty in Pink Buttercream Cups

Pretty in Pink Buttercream Cups

 

Peanut Butter Caramel Candy Cups

Peanut Butter Caramel Candy Cups

Keep It Sweet Desserts Weekly Wrap-up 5/10/14

Happy Mother’s Day weekend to all of the mom’s out there!  I can only aspire to be the caring and supportive mom that both my mother and mother-in-law are.  Both of them, while maybe not from the most lovey-dovey of upbringings, are amazing, hard-working women who spent the last 30ish years putting their children’s happiness above anything else in the world. 

I was reminded of the contrast in parenting between that which my own parents’ took on and the way they had been raised last week.  It makes me feel so lucky to know that my sister and I benefited from that, never having to wonder if we were disappointing our parents in any way.  I’ve already taken one step to put my own children first, but I know that every woman has to decide for herself what that means. 

Speaking of last week, the reason I missed the weekly update is that I was busy visiting my best friends in Florida.  It’s so hard living far away from them, but I can’t say that South Florida is a bad place to visit yearly.  I finally got to meet this sweet little girl.  Seeing how great of a mom that my best friend has become so quickly was really wonderful to see. 

Now for this week’s updates:

Most popular product:  KISD Perfect Chocolate Chip Cookies

KISD Perfect Chocolate Chip Cookies

Current seasonal specialsDouble Chocolate Peanut Butter Chip Cookies, Graduation Gift Basket

Double Chocolate Peanut Butter Cookies from Keep It Sweet Desserts

Most popular recipe/blog post:  Keep It Sweet Desserts, What’s Next?

Keep It Sweet Desserts

Five favorite things I pinned all week:

Vanilla Bean Strawberry Buttermilk Cake from Portuguese Girl Cooks

Cheetos Marshmallow Crispy Treats from Seeded at the Table

Homemade Snickers Cups from Erren’s Kitchen

Peaches and Cream Streusel Bread from Girl Versus Dough

Gooey Cinnamon Roll “Cake” from The Baker Chick

I hope that you all have a wonderful weekend!

Keep It Sweet Desserts, What’s Next?

This was a very difficult post for me to write… namely because putting something down in writing always makes it real.

Keep It Sweet Desserts

Many people have asked me how I’m going to deal with Keep It Sweet Desserts when I have the baby.  About a year ago, I had it all planned out in my head.  I’d get pregnant in the late summer or early fall, have a baby in the Spring or Summer when work is usually more quiet, and bounce back in time for the holiday rush.  But guess what? Life doesn’t always go as planned.  I got pregnant mid-winter and now have a baby due mid-October.  That is just a couple of weeks before things get very busy and only 6 weeks before the work-around-the-clock holiday rush kicks in.  Granted, 6 weeks is a normal maternity leave for some women.  And theoretically I could have a sort-of maternity leave and then get back to work fully after that, but the idea of pretty much ditching my newborn child for a month just doesn’t appeal to me.

Keep It Sweet Desserts' Chocolate Chip Cookie Sandwiches with Mocha Ganache

I’ve gone through the options in my head: Hire more people and take a step back for a few months; Shut down the business temporarily and then get back to it January 1st; Limit holiday business so that it isn’t crazy.  While that might work for some people, none of these options really appealed to me.  I started Keep it Sweet Desserts with a few goals in mind

1)  Make desserts that are truly worth it and make people happy

2)  Build a brand name that becomes recognized nationally in a positive way

3)  Grow a very successful business that makes money

I have achieved each of these goals in varying levels.  Number three is obviously the most challenging and while the business DOES make money, I had big dreams and goals for the long-term.  2014 was going to be the year of making progress to achieve those goals.  But then I got pregnant and exhausted and realized that instantly my priorities changed.  Keep it Sweet Desserts truly is my first baby, but it is time for me to let the business go, sort of.

SONY DSC

I won’t go into all of the details in how I made the personal decision for my family, but I’m now moving towards two options for Keep It Sweet Desserts:

1) Find an interested party to take on the Keep It Sweet Desserts business.  It is an established brand with procedures, recipes, packaging solutions, logistics, supply chain and most importantly the e-commerce infrastructure.  I’m looking for a motivated entrepreneur who is interested in owning an online food business.  Many people dream of running their own food businesses, but there are a lot of hoops to go through and challenges to get it going.  We’ve done all of the hard work for someone else.  The great thing about the online world is that this person can be in NYC, California, Florida, Indiana… anywhere in the US.  I’d likely start a new blog.

2)  Sell my e-commerce site to any business looking to begin selling online.  The beauty of this is that an interested party could use ANY domain and have the e-commerce structure ready to go (which is no easy feat).  If this is the case, I’ll be able to keep the site for blogging.

The past two and a half years have been extremely rewarding in so many ways.  I never imagined I’d be able to build Keep It Sweet Desserts so quickly.  My blondies were on the TODAY Show, my Matzo Crack was on RealSimple.com and my desserts have been eaten by some of the best pastry chefs in the country.  Every day I get a kind email from a customer and there are regularly new opportunities to build and expand.  As difficult as it will be to walk away, I know that I have to do what feels right for us at this point in time.

If you’ve thought about running an internet business and you don’t know how to start it, this might be for you.  Even if you’re not sure how it would work financially, contact me and we can talk through some of the details.  I’m happy to discuss all of the options!  If someone else that you know is looking to run a food business or needs help building their online sales structure, please send them my way!  Email: info@keepitsweetdesserts.com

The Best Mother’s Day Desserts

Over 15 of the best desserts to make for Mother’s Day!

Mother’s Day is just 6 days away, and of course you should all send some of these treats to your mom… but if you are looking to bake something sweet, I have my favorite recipes for the special day here for you!

Cookies

Cookie Butter & Salted Caramel Cookie Sandwiches

Cookie Butter & Salted Caramel Cookie Sandwiches and other Mother's Day treats

Easy Lemon Shortbread Cookies

Chocolate Chip Blueberry Peanut Butter Cookies

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream and other Mother's Day treats

Meyer Lemon Sprinkle Cookies (can substitute regular lemon)

Meyer Lemon Sprinkle Cookies and other Mother's Day treats

Cakes and Cupcakes

Apple Cinnamon Crumb Cake

Brown Butter Pistachio Cake with Candied Pistachio Topping

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes and other Mother's Day treats

Mini Lemon Cupcakes with Perfect Silky Buttercream

Strawberry Cake with White Chocolate Buttercream

Strawberry Shortcake Cupcakes

Vanilla Bean Layer Cake with Whipped Strawberry Cream Cheese Frosting

Other Desserts

Blueberry Pretzel Clusters

Blueberry Rhubarb Shortbread Bars

Blueberry Rhubarb Shortbread Bars and other Mother's Day treats

Fudgy Brownie Crunch Banana Ice Cream Pie

Fudgy Brownie Crunch Banana Ice Cream Pie and other Mother's Day treats

Mini Chip Brownie Bites with Pink Marshmallow Buttercream

Vanilla Roasted Strawberry Banana Bread

Vanilla Roasted Strawberry Banana Bread that is Low Fat and Whole Wheat and other Mother's Day treats

And even more… 75 recipes to make for Mother’s Day!

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

First Trimester Necessities

Everything you need to survive the first trimester of pregnancy

First Trimester Necessities- Everything you need to survive the first trimester of pregnancy

Everyone’s pregnancy is different but I’ve put together a list of items that helped me survive the first trimester.  Below that are resources for additional ideas from around the web!

  • A body pillow / Snoogle – I had so much trouble sleeping in my first trimester.  My stomach hurt, I was hot, and I couldn’t get comfortable.  This pillow helped me at least find a comfortable position to sleep in which made sleeping a bit easier.  I liked this Snoogle because it has a pillow case that you can wash.
  • Belly Laughs – My best friend sent this book to me as soon as I told her I was pregnant.  This book is hilarious and you won’t feel so alone in your weird symptoms when no one else knows that you are pregnant.  Oh, and this isn’t the kind of book that will make you nervous or crazy about anything.  You will just laugh.
  • A GOOD bra – I put this off as long as possible but can’t even tell you what a relief it was to get new bras that actually fit right.  For women in the NYC area, I highly recommend Yummy Mummy on the UES.  They have a pretty big selection and the saleswomen (especially Janina) are very nice and knowledgeable.  The store is actually focused on accessories and apparel for breastfeeding, but this way if my bra size ends up being the same, the new bras I got will actually work for that.  I went with the Bravados because they were insanely comfortable AND didn’t give me back fat (tmi?).  Huge thanks to my expert cousin at Forty Weeks for sending me there.
  • Comfortable clothes, especially pants!  I don’t know if everyone has this issue but I would get seriously bloated throughout the day almost all through my first trimester.  By ten weeks, even though I had only gained a couple of pounds, early into each afternoon my pants would be insanely tight and uncomfortable.  Invest in a couple of pairs (they don’t have to be expensive!) of comfortable maternity pants or shorts.  I preferred full panel.  My sister-in-law recommended these leggings which are great and I’m sure I will live in these shorts this summer.
  • Ice cream – One of my biggest cravings in the first few weeks was ice cream (in addition to bagels with tuna).  And sometimes only the real deal works.   Emma is opening up her shop in Jersey City over Memorial Day weekend…. I can NOT wait!
  • Whole Grain Carbs – I was so lucky that I didn’t have to deal with morning sickness but there were a few times that I felt a little nauseous.  Often it was just because I was hungry.  When that happened or when my appetite was just weird, the only thing I wanted were carbs.  Having some good whole-grain options on hands like pretzels, toast or crackers helped me feel a little better about what I was putting in my body.
  • Someone to talk to – I was really nervous about what could happen during my first trimester so I kept the pregnancy pretty secret.  Luckily I’m very close with my family and Matt was really good at listening whenever I wanted to talk about anything pregnancy related.  Have a good confidant so that you don’t feel alone during those first few months.
  • A good doctor – After my experience in trying to get pregnant (a story for another day), I was ready to say goodbye to my gyno.  I did some research and asked around before picking my new doctor.  Also, find out what hospital you would deliver at so you can research that as well.  So far I love my new OB and the location is very convenient to where we live.  It’s also helpful to find a doctor that is covered by your health insurance.
  • Good prenatal workout DVDs – I workout a lot at home but wanted to make sure I was doing everything safely so I stuck to prenatal DVDs.  I like this and this for yoga and love this Bar Method DVD.  Walking is also great, especially now that the weather is getting nice.  Don’t forget to consult with your doctor regarding what is safe for your pregnancy.
  • Snacks – I can’t tell you how many times I’d eat something and head out to run an errand only to get stuck in traffic or out and about and find myself STARVING.  There is currently a Luna Bar, KIND Bar, Z-Bar and big bag of popcorn in my car.  In my purse is a Kashi granola bar, Luna bar, almonds and bag of dried figs.  Usually I’ll grab a string cheese and piece of fruit for the road as well.  And don’t forget the water bottle! Seriously, don’t mess around with pregnancy hunger.
  • Good prenatal vitamin – I love these gummies because they taste like candy and don’t make me nauseous (a HUGE plus).  Also, they don’t use any artificial coloring.  Just note that they don’t have iron in them.

Lists from around the web…

Persnickety Pregnancy: Pregnancy Must-Haves

Gifts for a Pregnant Mama from Clarks Condensed

Surviving the First Trimester from Lily & Bliss

First Trimester Essentials from Christina’s Adventures

First Trimester Essentials from Niblet Blog

5 First Trimester Essentials I Couldn’t Live Without from Emily Davies

Note: This post contains affiliate links.

Vanilla Bean Layer Cake with Whipped Strawberry Cream Cheese Frosting

Light but satisfying vanilla bean cake layered with vanilla buttercream and covered in a wonderful strawberry cream cheese whipped frosting!

Vanilla Bean Layer Cake with Whipped Strawberry Cream Cheese Frosting

I may not have any real quality photos of this cake, but it was such a hit and so delicious that I wanted to post the recipe anyway.  Plus, if I made it again just to photograph, I would absolutely eat half of the cake with a fork by myself.  To save my unborn baby from going into a sugar coma, I figured I probably should just work with what we’ve got.

So I had a few different cakes in mind to make for Samara’s 30th birthday celebration, but when Kris raved about a cake she had eaten with this frosting, I knew I had to work around that for the dessert.  I wanted the cake to be something that was light enough to let that frosting shine, but still a bit special.  The vanilla bean cake felt perfect in terms of light texture and balanced flavor.  For the filling I kept it really simple with thin layers of vanilla buttercream.  This cake was definitely a winner.

Vanilla Bean Layer Cake with Whipped Strawberry Cream Cheese Frosting

Vanilla Bean Layer Cake with Whipped Strawberry Cream Cheese Frosting
 
Light but satisfying vanilla bean cake layered with vanilla buttercream and covered in a wonderful strawberry cream cheese whipped frosting!
Author:
Recipe type: Dessert
Makes: 12 servings
Ingredients
  • 237 milliliters (1 cup) milk, at room temperature separated (skim, low fat or whole will work)
  • 120g (~4 large) egg whites, at room temperature
  • 50g (~1 large) whole egg, at room temperature
  • 20 milliliters (4 teaspoons) pure vanilla extract
  • 350g  (~3 cups) cake flour, sifted
  • 300g (~1-1/2 cups) granulated sugar
  • Inside of one vanilla bean
  • 19½g (4 teaspoons) baking powder
  • 5g (3/4 teaspoon) salt
  • 85g (6 tablespoons) unsalted butter, softened at room temperature
  • 85g (6 tablespoons) vegetable shortening
  • Vanilla Buttercream Filling (see below)
  • Whipped Strawberry Cream Cheese Frosting (see below)
Instructions
  1. Pre-heat oven to 350 degrees
  2. Grease and flour two  9-inch round pans and line bottoms with parchment paper
  3. In a medium bowl whisk together the egg whites, whole egg, ¼ cup of milk and vanilla; set aside
  4. In the large bowl of an electric mixer with the paddle attachment, combine the sifted flour, sugar, vanilla bean, baking powder and salt together on low speed for just 30 seconds
  5. Add the butter and shortening; mix on low speed for 30 seconds; add remaining milk and mix again on low speed until just moistened, about 30 seconds
  6. Increase mixer to medium speed and beat for 1½ minutes
  7. Scrape the sides of the bowl add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition; do not overmix
  8. Divide the batter into prepared baking pans; bake for 29-32 minutes or until a toothpick comes out clean from center of each layer
  9. Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal
  10. Once cake layers are completely cooled, use a serrated knife to carefully cut each layer in half horizontally, creating 4 cake layers; set aside and make buttercreams
Notes
Cake slightly adapted from Sweetapolita
Be careful with the thin cake layers when lifting as they will be fragile

 
Vanilla Buttercream Filling
 
Author:
Recipe type: Dessert
Ingredients
  • 187g (13 tablespoons) unsalted butter, softened at room temperature
  • 200g (1 3/5 cups) powdered sugar
  • 22 milliliters (1½ tablespoons) milk, any type
  • 7 milliliters (1/2 tablespoon) vanilla extract
  • 1g (1/8 teaspoon) salt
Instructions
  1. In the bowl of an electric mixer with a paddle attachment, beat butter on medium speed for eight minutes or until pale and creamy
  2. Add half of powdered sugar, mix on low for 30 seconds
  3. Add remaining powdered sugar, milk, vanilla and salt; mix on low for one minute and then  increase speed to medium and beat for six minutes or until very light and fluffy
  4. Use a flat metal spatula to frost the first layer of cake; top with second layer and repeat; top with third layer and repeat; top with fourth layer of cake and set aside to make whipped strawberry cream cheese buttercream
Notes
Source: Sweetapolita

 
Whipped Strawberry Cream Cheese Frosting
 
Author:
Recipe type: Dessert
Ingredients
  • 227g cream cheese, softened at room temperature
  • 280g (2/3 cup) granulated sugar, divided
  • 100g (2/3 cup) chopped fresh strawberries
  • 355 milliliters (1½ cups) heavy cream, cold
  • 44 milliliters (3 tablespoons) fresh lemon juice (~ 1 lemon)
Instructions
  1. In the large bowl of an electric mixer with a paddle attachment, beat cream cheese and half of granulated sugar on medium-high speed with until smooth; add strawberries beat for 30 seconds(some strawberries should blended in, but some chopped strawberries should still remain intact)
  2. In a separate bowl of an electric mixer with whisk attachment, beat cream and lemon juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining granulated sugar, beating until stiff peaks form
  3. Gently fold half of cream mixture into cream cheese mixture; fold in remaining cream mixture
  4. Use a flat metal spatula to frost outside of cake
  5. Best served immediately; store leftovers in refrigerator and bring to room temperature until ready to eat (within three days)
Notes

Note: 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:

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

 

Vanilla Roasted Strawberry Banana Bread

Vanilla Roasted Strawberry Banana Bread

 

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

Keep It Sweet Desserts Weekly Wrap-up 4/26/14

This past week has been so busy including two birthday celebrations yesterday (my niece and good friend).  I actually didn’t get home until almost 11:30 last night which for me is insanely late.  That all said, I’ll be taking it easy today to gear up for another busy week.  I still haven’t gotten my second trimester “energy burst” so I very easily overdo it.  I’m excited, though, because Thursday I’m heading to South Florida to see some family and then my best friends.  I FINALLY get to meet one of the cutest babies ever and I’ll be around to celebrate a couple of special 30th birthdays which makes me so happy.  The Florida weather waiting for me seems like a special added bonus.  I just hope that Matt can stand to take a few days off from Breaking Bad until I get back on Sunday. 

Now for this week’s updates:

Most popular product:  Black and White Blondies

Famous Black and White Blondies from Keep It Sweet Desserts

Current seasonal specialsMatzo Crack (almost gone!), Double Chocolate Peanut Butter Chip Cookies, Graduation Gift Basket

Double Chocolate Peanut Butter Cookies from Keep It Sweet Desserts

Most popular recipe/blog post:  Mixed Berry Sauce

Mixed Berry Sauce

Five favorite things I pinned all week:

Blackberry Cinnamon Roll Cake from Bakers Royale

Cinnamon Roll Knots from Cinnamon Spice and Everything Nice

Strawberry, Lime, Cucumber and Mint Water from Back to Her Roots

Blueberry Oatmeal Cookies from Lady and Pups

Cinnamon Pull-apart Bread from Alexandra Cooks

I hope that you all have a wonderful weekend!

First Trimester (plus) Update

Always wondering what it’s like in the first trimester of pregnancy? Want to know what to say when your friend says she is pregnant?  Read on for details!

Always wondering what it’s like in the first trimester of pregnancy? Want to know what to say (or what NOT to say...) when your friend says she is pregnant?

 

Photos taken last weekend

I know I’ve always been curious about other women’s experiences with pregnancy so I’ll be sharing some of mine on the blog in the coming months.  I’ll limit the specific updates to every few weeks or so, but I may share some stories and advice in other posts along the way.

How far along:  15 weeks

Total weight gain: 6 pounds

Maternity clothes: I started wearing maternity pants around ten weeks (only my leggings really fit me at that point).   Plus I would get so bloated during the day that even if my old pants fit me in the morning I would be so uncomfortable by the afternoon.  My yoga pants and a few loose tops still fit.

Stretch marks: Ah, not yet.

Sleep:  Much better in the last couple of weeks.  For most of the first trimester I was up frequently from stomach discomfort, being hot, and having to pee (four times a night or more!).  I was passing out by 8pm (9pm after the time change) and then past midnight couldn’t sleep through the night.  I also napped occasionally.

A few things have helped over the last few weeks:  drinking less water at night (plus there is probably less pressure on my bladder now), this pillow, and aggressive air conditioning.  Also, my stomach isn’t as bad as it was.

Best moment of this week:  I’d say the best moment of the last couple of weeks was our 13-week ultrasound.  Seeing the baby jump around and then hearing the heartbeat were pretty incredible moments.  Also, sharing the news with our friends and family has been fun.

Miss anything:  I already have a running list of things to consume after I have the baby… a bagel with lox, cocktail(s), a really good deli sandwich, diet coke…

Movement: Nothing yet!

Food cravings:  I had some cravings in the first few weeks, things like nachos, guacamole, ice cream, fruit and all carbs.  Overall, though, I’m just hungry ALL the time.

Anything making you queasy or sick:  Luckily no.  I may have felt like a zombie for the first trimester, but I very rarely felt sick.  And the few times that I did, I just ate extra carbs and that usually helped.

Have you started to show yet: Yes!  Although I go back and forth between looking a little pregnant or very fat.

Gender: Don’t know yet but we will definitely find out.

Labor signs:  Nope.

Belly button in or out: All in.

Wedding rings on or off: On.

Happy or moody most of the time:  Pretty happy but I definitely cry more easily than I ever did before.  It is worse when I’m hungry.

Looking forward to:  I can’t wait to find out the sex!

Fun Facts:  I’ve never felt like I was eating so much yet gaining weight so slowly.  Sometimes I feel like I can’t get any work done because I have to stop and eat so often.

And in case you were wondering how to act around someone you know who is newly pregnant.

What you SHOULD say when you find out someone is pregnant:

  • Congratulations
  • That’s amazing, you look wonderful
  • You are glowing
  • I’m so happy for you
  • That is great news
  • How far along are you?
  • When are you due?
  • How are you feeling?
  • This is such a wonderful time for you and your family
  • I can’t wait to meet the baby
  • Let me know if you have any questions about pregnancy or babies
  • My friend is pregnant, let me introduce you

What NOT to say when you find out someone is pregnant:

  • I knew it!  I thought you looked different  (This can be okay if you say it delicately.  Some women can be really self-conscious of their growing selves)
  • No wonder you are eating like a pig
  • I’ve been pregnant before, here is all that you ever have to know because I am an expert
  • Well, there goes your social life
  • Guess you can’t drink, bummer
  • Most pregnant women I know went crazy after they had a baby (yes, someone said something like this to me)
  • Are you sure you’re not having twins?
  • It’s about time
  • What, you had a hard time?  Here are all the people I know that got pregnant in 0.2 seconds
  • Good thing because that clock is ticking
  • My friends who have kids are miserable
  • Don’t do/eat [insert list of ten million things here]
  • Make sure you [insert list of ten million things here]

And on touching the belly:

I actually did not think I’d have to worry about this so early on, but shockingly people love to touch a pregnant belly, even when it’s small.  Maybe I’ll feel differently in a few months when I’m much bigger, but right now it still feels like my stomach.  Half of the time I’m bloated and uncomfortable and honestly, after years of being self-conscious about how big (I thought) my stomach was, I just really don’t want anyone to touch it.  Sometimes people ask, and I guess that is okay, but I always feel like I’m being rude or I’ll hurt their feelings by saying no.  Any advice on this?

Any other tips on what or what not to say?
Note: This post contains affiliate links.

The Best Loaded Peanut Butter Cookies

Thick and chewy peanut butter cookies for peanut butter lovers only.

The BEST Loaded Peanut Butter Cookies

Wow, thank you so much for the kind notes, tweets, Facebook messages, etc. regarding our big news!  We really didn’t tell anyone (other than our parents and siblings) until a week or so ago.  Let me tell you, that is one hard secret to keep!  When you are exhausted constantly, hungry ALL the time and just generally overwhelmed by the big life change coming, it is difficult to look anyone in the eye when they say “what’s going on” and you have to say “nothing.” Phew!  So glad to be past that.  I have a pregnancy-related post coming later this week and am happy to share even more as long as people want to read about it.

The BEST Loaded Peanut Butter Cookies

While many women suffer through morning sickness and get crazy food aversions, I was lucky to avoid that for the most part.  There were a few foods here and there (mainly random vegetables and fish) that stopped appealing to me, but dessert was never one of them.  In fact, anything that was carb-based sounded extra delicious.  Cookies excel in that category!

So, a few weeks ago I took a look at my massive baking inventory and decided to make something that revolved around peanut butter.  For peanut butter lovers, it’s hard to beat a perfectly chewy peanut-y  cookie.  This one is full of peanut butter, peanut butter chips, peanuts AND peanut butter cups.  (Sorry Matt, this cookie is kind of your worst nightmare.)  They were a big hit and I definitely enjoyed a couple myself.  The amount of food I consume on a regular basis astounds me.  While I’m trying to eat as healthy as possible (I figure that is the least I can do in taking care of the baby), there is definitely room for my sweet tooth cravings.  Don’t expect me to start turning my nose up at dessert any time soon.

The BEST Loaded Peanut Butter Cookies

The Best Loaded Peanut Butter Cookies
 
Thick and chewy peanut butter cookies for peanut butter lovers only.
Author:
Recipe type: Dessert
Makes: 15 cookies
Ingredients
  • 130g (~1 cup) all-purpose flour
  • 12g (1 ½ teaspoons) baking soda
  • 113g (½ cup) unsalted butter, softened at room temperature
  • 258 g (1 cup) creamy peanut butter
  • 160g (~¾ cup) granulated sugar
  • 117g (~1/2 cup) packed light brown sugar
  • 100g (2 large) whole eggs, at room temperature
  • 5 milliliters (1 teaspoon) vanilla extract
  • 105g (~2/3 cup) chopped peanut butter cups
  • 90g (~1/2 cup) peanut butter chips
  • 75g (~1/2 cup) chopped peanuts
Instructions
  1. In a medium bowl, whisk together flour and baking soda, set aside
  2. Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy
  3. Beat in the eggs and vanilla until combined
  4. Reduce speed to low and stir in flour mixture just until combined
  5. Stir in peanut butter cups, peanut butter chips and chopped peanuts
  6. Chill dough for 2 hours
  7. After, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
  8. Use a large cookie dough scoop to place cookie dough balls (about ¼ cup each) on top of parchment paper, 1-2 inches apart
  9. Bake ~14 minutes until cookies are brown around the edges
Notes
Store at room temperature in an airtight container for up to 3 days or freeze for up to two months

 

The BEST Loaded Peanut Butter Cookies

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:

Peanut Butter Cup Heath Bar Brown Butter Cookies

Peanut Butter Cup Heath Bar Brown Butter Cookies

 

Big, Chewy, Sweet and Salty Peanut Butter Cookies

Big, Chewy, Sweet and Salty Peanut Butter Cookies

 

Funky Monkey Cheesecake bars

Funky Monkey Cheesecake bars

Keep It Sweet Desserts Weekly Wrap-up 4/18/14

Last week’s “big news” was about TV.  This week, though, I have some actual real big news… Matt and I are having a baby!  I’m just over 14 weeks along (holy cow does that sound far now) and the past 9 plus weeks of keeping this a secret were some of the longest weeks I can remember.  I’m so happy, though, and very excited to finally be able to share our news.  There is a lot to tell you about but I think I’ll leave that for another post.  Do pregnancy related posts interest you at all?

Pregnancy Announcement with Before and After Pics

Pregnancy Announcement with Before and After Pics

The 13-week photos are from last weekend, but I haven’t changed too much since then.  And in the spirit of oversharing, I swear that’s only four added pounds.

Other than that nothing else seems that eventful right now.  Things at Keep It Sweet Desserts were great for Passover.  I do have much to share on my plans going forward for my first “baby” as well.  Oh yeah, and it took us about one minute to get hooked on Breaking Bad.

Now for this week’s updates:

Most popular product:  Matzo Crack

Order Matzo Crack for Passover!

Current seasonal specialsPumpkin Pie Coffee (on sale), Atlantic Blend Coffee, Cookie of the Month: Peppermint Patty Stuffed Triple Chocolate Cookies (almost gone!), Matzo Crack (almost gone!), Graduation Gift Basket

Peppermint Patty Stuffed Triple Chocolate Cookies

Most popular recipe/blog post:  Chocolate Truffles 3-ways

Five favorite things I pinned all week:

Salted Chocolate Pots with Caramel Sauce from Amuse Your Bouche

Biscoff Crunch Ice Cream Cake from A Family Feast

Bananas Foster Ice Cream from Scoop Adventures

Overnight Bananas Foster French Toast from Chef in Training

Raw Acai Bowl from Patrice D’Agostino

I hope that you all have a wonderful weekend!

Keep It Sweet Desserts Weekly Wrap-up 4/12/14

This week was a big week for Matt and me… we cancelled our HBO / Showtime subscription and opened up a Netflix account.  Most of our shows are over for the season and I should be able to watch my shows on demand when we start them again (Nurse Jackie, True Blood….).  But Netflix is also exciting.  We FINALLY started watching Breaking Bad (we wanted to catch up with the rest of the world) and may watch House of Cards or Orange is the New Black.  I kind of think we should wait on them until the series are over, though.  Seems like a big commitment to get into them and then take a big break when we go back to our old TV ways.

You see what I mean? Big week.

In non-sit-on-your-butt-and-watch-TV-all-day-news, this was a busy week for work.  There was a lot of Matzo Crack to ship out!  I actually can’t believe that Passover starts on Monday and am already dreading the not-so-great attempt I’ll make at sort of keeping it.  In all likelihood, I just won’t eat bread and will call it a day.  That has to count for something.

Now for this week’s updates:

Most popular product:  Matzo Crack

Order Matzo Crack for Passover!

Current seasonal specialsPumpkin Pie Coffee (on sale), Atlantic Blend Coffee, Cookie of the Month: Peppermint Patty Stuffed Triple Chocolate Cookies (almost gone!), Matzo Crack, Graduation Gift Basket

Peppermint Patty Stuffed Triple Chocolate Cookies

Most popular recipe/blog post:  Chocolate Truffles 3-ways

Five favorite things I pinned all week:

Single-Serve Chocolate Chip Skillet Cookie from Bake Your Day

Blueberry Pancake Cupcakes with Maple Cream Cheese Frosting from Cook Like a Champion

Perfect Sugar Cookies from Crazy for Crust

Bananas Foster Waffles from Sift and Whisk

French Toast with Rhubarb-Mango Compote from Eats Well With Others

I hope that you all are having a wonderful weekend!

Pretty in Pink Buttercream Cups

These dark chocolate candy cups are filled with a delicious creamy buttercream. They are a gluten-free, no-bake treat for any occasion.

Steph's Baby Shower

Today’s post is exciting because I’m part of a huge group of blogging ladies celebrating Steph’s virtual baby shower! This sweet and talented blogger is due to have a baby girl in just a few weeks and I am so excited for her. I’ve never met Steph in real life, but through talking online I already know what a kind, friendly and lovely person she is. Not to mention she is writing a delicious looking e-cookbook!

For the virtual shower, I went with one of my favorite party staples, a bite-size pickup dessert. I love small desserts at parties because they give guests the chance to try a little bit of everything. These candy cups are a new variation of the Mint Cookies and Cream Buttercream Cups I shared a few weeks ago. This version swaps the filling for a simple vanilla buttercream tinted in pink and perfect for a (girl) baby shower. Of course you could make them blue for a boy as well. I also left out the Oreos this time to keep them gluten-free and Passover appropriate (just in time!). I think this will be a nice treat to share at our seder on Tuesday night. Scroll down to see what treats everyone else is sharing!

Pretty in Pink Buttercream Cups

 

Pretty in Pink Buttercream Cups
 
These dark chocolate candy cups are filled with a delicious creamy buttercream. They are a gluten-free, no-bake treat for any occasion.
Author:
Recipe type: Dessert
Makes: 12 candy cups
Ingredients
  • 227g good quality dark chocolate (I used 72%), roughly chopped
  • 7g (1/2 tablespoon) unsalted butter
  • 1½ cups Vanilla Buttercream (replace food coloring with just 2 drops red food coloring); optional
Instructions
  1. Line a mini muffin pan with 12 tin foil cupcake wrappers and set aside
  2. Place chocolate and butter in a medium microwave safe bowl; melt by microwaving the chocolate and butter in 30-second increments and stirring in-between
  3. Use a teaspoon to coat the bottom of each cup with melted chocolate; place muffin pan in fridge
  4. Remove pan from fridge and pipe buttercream into center of each cup (about 1 tablespoon)
  5. Spoon melted chocolate over buttercream and around edges so that coated on all sides
  6. Chill for one hour in refrigerator before serving; store in refrigerator up to one week

 

Pretty in Pink Buttercream Cups
Don’t forget to take a look at what the other bloggers are bringing to the shower!

Mini Strawberry Cheesecakes from Sarcastic Cooking

Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate

Super Chewy M&M Blondies from The Realistic Nutritionist

Strawberry Cinnamon Twist Knots from A Kitchen Addiction

Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl

Chocolate Cherry Ice Cream from A Zesty Bite

Blackberry and Mango Curd Pie from Joanne Eats Well With Others

Pecan Sticky Buns from Warm Vanilla Sugar

Strawberry Rhubarb Muffins from Garnish with Lemon

Chocolate Chip Pancakes from Susie Freaking Homemaker

Super Simple Sugar Cookies from Espresso and Cream

Raspberry Acai Frozen Margarita from Nutmeg Nanny

Berry Coconut Frozen Yogurt from The Law Student’s Wife

Pretty in Pink Buttercream Cups from Keep it Sweet Desserts

Broccoli Salad with Honey Toasted Walnuts from The Roasted Root

Neapolitan Baked Doughnuts from Climbing Grier Mountain

Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite

No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida

Strawberry Rhubarb Crisp from A Cedar Spoon

Freckled Strawberry Rhubarb Lemonade from Take a Megabite

Vanilla Anise Cupcakes from Blahnik Baker

Mini Vanilla Bean Layer Cakes from The Baker Chick

Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out

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

You might also like:

Baby Shower Chocolate Clusters

Baby Shower Chocolate Clusters

 

Pink Champagne Pops

Pink Champagne Pops

 

Mini Chip Brownie Bites with Pink Marshmallow Buttercream

Mini Chip Brownie Bites with Pink Marshmallow Buttercream