Tag Archives: chocolate

9 Bright and Beautiful Recipes To Make Us Happy

This.  Girl.  Is.  Ready.  For.  SPRING.

This year, even though it seems we’ve had less snow, I’ve been extra desperate for some spring sunshine and weather.  I’m usually pretty okay with lots of snow and cozying up inside, but for some reason, I’ve hit my cold limit already and I want the freezing temperatures to go away.  Like yesterday.  It might have something to do with the amount of times I’ve had to shovel lately, only for the street plow driver to go whizzing by and fill it all back in.  Doesn’t he feel guilty about that?!

After the last storm, I threw my shovel down, trudged inside the house and put an all call out to my fellow bloggers for some bright and beautiful recipes to cheer me up.   I’ve decided that since I still have to wait for spring to arrive, I’m going to bake myself happy.  And magically, as I sat down to compile this inspiring list, the sun came out again.

Spring Collage via SweetRevelations

 

1   Don’t these gorgeous, melt in your mouth, Raspberry Macarons via Nutmeg Disrupted cheer you up instantly?   Sweet and cheerful.

Get the recipe here.

Raspberry Macarons via Nutmeg Disrupted

2   These elegant looking Mini Wild Blueberry and Cream Cheese Trifles via SweetRevelations, are a family favourite and a breeze to make with store-bought pound cake.

Get the recipe here.

Mini Wild Blueberry Trifles via SweetRevelations

3    This Grapefruit & Thyme Mascarpone Tart via The Cinnamon Scrolls would be a stunning addition to any meal, and it’s gluten-free.  The presentation, with that ruby red grapefruit is simply beautiful.

Get the recipe here.

Grapefruit & Thyme Mascarpone Tart via The Cinnamon Scrolls

4   These Mango Lemon Bars with Coconut Crust via Swirls and Spice, are definitely a mood enhancer!  They just look sun-kissed and tropical.  I’m feeling warmer already.

Get the recipe here.

lemonbars via Swirls and Spice

5   Not only did the photo of these Raspberry Coconut Linzer Bars via The Brunette Baker make me want to reach through my computer screen, but the post itself is hilarious and had me laughing my frost-bitten toes off.

Get the recipe here.

Raspberry Coconut Linzer Bars via The Brunette Baker

6   This Springing Out Candy Bark via My Wife’s Muffin, just screams spring and happiness.  My inner child is delighted with the colours, textures and flavours here.  Happy, happy, happy.

Get the recipe here.

Candy Bark via My Wife's Muffin

7   These Chocolate Quinoa Cupcakes via Flavour and Savour, are on my list to bake this week.  They’re gluten and dairy free and full of chocolate love.  Those bright yellow polka dot liners make me so happy, I might even give the plow driver one.

Get the recipe here.

Chocolate-Quinoa-Cupcakes via Flavour and Savour

8   As Samantha from My Kitchen Love says, these Grapefruit Poppyseed Mini Bundt Cakes would cut through any grey day.  I’d have to agree.  I’m already dreaming about that grapefruit glaze.

Get the recipe here.

Grapefruit Poppyseed Mini Bundts via My Kitchen Love

9   How fun are these Cotton Candy Cupcakes via My Dish Is Bomb?! Get the kids in the kitchen and have fun creating with these.  I’m smiling ear to ear!

Get the recipe here.

Cotton Candy Cupcakes via My Dish Is Bomb

And there you have it!  Nine bright and beautiful recipes to make us happy and remind us that spring is indeed coming.  Watch out for part two of my recipe round-up, I can’t wait to share them all with you!

Renee

xo

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Salty Walnut Chocolate Pie

Guys, this pie.

So. Good.

Salty Walnut Chocolate Pie via SweetRevelations

I’m completely, utterly nuts over it.   The idea came to me last week-end while still tidying up from the holidays.  What on earth were we to do with all of those in-shell nuts I bought?  And why, for heaven’s sake, did I buy so many to begin with?!  I say this, but I know why.  It’s the same reason I buy those stuck together, hard as a rock, assorted Christmas candies.  When I was growing up, there was always a bowl of mixed nuts sitting out during the holidays.   It was tradition at our house, and at my grandparents.  With the same old-school nutcracker that my mom had for years, the bowl of nuts came out and stayed out for the duration of the winter.  As kids, we cracked them simply for entertainment purposes, nut pieces and shells flying across the room.  We were so convinced that if we just squeezed hard enough, we could crack them open with our bare hands (never happened I can assure you).  But growing up, I certainly began to appreciate the value of shelled whole nuts a little more.  My husband often cracks a few for a quick snack just before dinner.  Sometimes we are catching up about our day, and we’re both just absent mindedly cracking and eating amongst the chatter.  When the kitchen is busy with guests and family, someone is undoubtedly cracking open a meaty walnut or a crunchy filbert, while usually the brazil nuts are largely ignored.

So there I was, holidays over, company dwindling, and hoards of mixed nuts left.  I knew without a doubt that I would be using the walnuts for a pie.  A warm pie to me is the ultimate comfort food.  A sweet, nutty winter pie seemed just right.  And adding chocolate and sea salt was a logical step.  Crunchy walnuts, dark chocolate and sea salt amongst a tender, flaky pastry?  Count me in!

Salty Walnut Chocolate Pie via SweetRevelations

I knew I would be using a recipe similar to pecan pie for my base.  I took a few recipes I currently have, and adjusted them until I found something that I was happy with.  The sea salt just takes this pie over the top.  It’s only a subtle salt flavor, but one that pairs perfectly with the other ingredients.  So perfectly in fact, I’ve made it two more times since then.  So. Good.

Salty Walnut Chocolate Pie

I love baking pies in the winter.  I usually keep lots of local summer fruit frozen just for that reason.  However, a nutty, decadent Salty Walnut Chocolate Pie is not only an appropriate alternative to fruit, I guarantee you that it will warm up your house and chase those winter blues away!

So I think I’ve given that ages old tradition of whole nuts during the holidays a new twist.  And when my children are in their own houses, and questioning their own winter bowl of nuts, “why do I put these out?” and “why on earth did I buy so many?!”, they’ll think back to these days in our kitchen.  And they’ll do it just the same, after all, its tradition.

Happy baking friends,

Renee

xo

Salty Walnut Chocolate Pie

Preheat oven to 375°

Ingredients

  • 9″ unbaked pie shell
  • 1 cup Hershey’s dark chocolate chips
  • 1 cup light brown sugar
  • 2 tbsp all-purpose flour
  • 3 eggs
  • 1/2 cup unsalted butter, melted
  • 2/3 cup dark corn syrup
  • 1 1/2 cup walnut pieces
  • 1 tsp sea salt (more to taste if desired)
  1. Scatter the cup of chocolate chips on the bottom of the unbaked shell, set the shell aside.
  2. In a medium bowl, whisk the melted butter with the sugar.  Add the flour, eggs and corn syrup. Mix well.  Mix in the walnut pieces.  Pour the mixture into the pie shell, on top of the chocolate chips, and bake for 45 mins to an hour.  The filling will be puffed up and set at the sides, but still slightly jiggly in the center.  Don’t hesitate to leave it in longer if need be, the filling should be slightly jiggly but not sloshing around or it won’t set.  Cool completely and sprinkle with sea salt just before serving.

Walnuts via SweetRevelations

 

 

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Easy Icebox Shortbread Cookies {Featured Post}

Happy holiday cookie baking everybody!

I recently shared a recipe post over at Hello Creative Family, all about Easy Icebox Shortbread Cookies.  This is a dream cookie dough mix for busy bakers during the holidays!  It’s a super versatile, delicious, buttery dough, that can mixed into 4 different cookie flavours, and the best part is, that the dough can be made well ahead of time.   Just follow this link to the recipe here:

http://hellocreativefamily.com/easy-icebox-shortbread-cookies-recipe/

Check out the recipe and start your holiday baking off right!

Happy cookie baking friends,

Renee

xo

 

Back-To-Basics-Easy-Icebox-Shortbread-Cookies-Recipe

 

 

 

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Mini Brownie Bottom Cherry Cheesecakes

It’s the week-end everybody!  And I can’t believe I’m saying this already, but we woke this morning to just a light dusting of snow on the deck.  Even though I find the first few snowfalls kind of exciting, I do feel that we seemed to have skipped fall entirely.  I’m hopeful that this was just a blip on Mother Natures part, and this week we will be back to crisp, windy, sunny fall days.

Yesterday I was sorting through my old bakery recipe book, looking for some inspiration, when I came across this recipe.  For those of you who might be new followers, I used to own a little bake shop and let that go so I could focus on my real love.  Which is you.  And blogging.  And creating.

And I’m so glad I did, because it’s given me so many new opportunities that I wouldn’t have had otherwise.  And not waking up at 3 am on Saturday mornings anymore is a major bonus.  I can tell you, your local baker is seriously sleep deprived friends.

mini cheesecakes, sweetrevelations

These Mini Brownie Bottom Cherry Cheesecakes were one of my most popular items in the fall and winter.  Still, when I run into some of my loyal customers, they bring up these cheesecakes and tell me how they miss them so.  They are a decadent treat that can easily be customized.  The brownie bottom is just the right amount of rich chocolate, paired with the creamy cheesecake topping and of course, the cherries on top.  This is also an amazing treat when you swap out the cherries for whole pecans and a good drizzle of homemade caramel sauce.

As you know, I love a dessert that can be made ahead and these are no exception.  Cheesecakes freeze very well, so can be prepared a week or two ahead of time if needed.   Just thaw, garnish with toppings and serve.

Reminiscing through my old book sure did make my heart skip a beat.  It was such a busy and exciting time in my life.  Even though I do miss the bake shop sometimes, I’m so happy that I get to share these recipes with you.  I’m exactly where I was meant to be.

Enjoy the fall weather friends,

Renee

xo

Mini Brownie Bottom Cherry Cheesecakes

Brownie Layer

  • 1/2 cup unsalted butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt

 

Cheesecake Layer

  • 2 pkg (250 gr each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • cherry pie filling for garnish

Preheat oven to 350° and line 16 muffin cups with liners

  1.  For the brownie layer, mix the flour and salt in a small bowl and set aside.  Place a small glass or stainless bowl over a pot of simmering water and melt the chocolate and butter.  In a medium mixing bowl, combine the sugar, eggs and vanilla and whisk until well incorporated.  Whisk in the chocolate mixture and mix well.  Fold in the flour mixture with a spatula, just until incorporated.
  2. Spoon the brownie mixture into the bottom of each cupcake liner.   Bake for 10 minutes and set aside.  Once baked, reduce the oven temperature to 300°.
  3. While the brownie layer is baking, prepare the cheesecake layer.  Beat the cream cheese and sugar in a medium bowl for at least 4 minutes, or until smooth and well combined.  Add salt and vanilla.  Add the eggs, one at a time, only mixing until the eggs are combined.  Be careful not to over mix and add too much air.
  4. Top each brownie layer with the cream cheese mixture.  Bake for 20 minutes.  Turn the oven off, prop the oven door open just slightly with a wooden spoon and leave the cheesecakes inside until the oven cools (I just found the texture was a little nicer this way and the cheesecakes were less prone to cracking).  Put room temperature cheesecakes in the fridge to chill for 3-4 hours before topping and serving.
  5. Top chilled cheesecakes with cherry pie filling and serve.

Notes:

  1. You can bake the cheesecakes without leaving them in the oven to cool.  Bake at 325° for approx. 25 minutes.  Cool to room temperature and chill.
  2. Once the cheesecakes have come to room temperature, they can be easily frozen for later use.  Place them in containers, in a single layer and wrap with plastic wrap.   Defrost and garnish with cherries just before serving.

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Snickers Trifle Bowl {5 Minutes!}

This is probably the most epic 5 minute dessert I’ve ever made.

SweetRevelations Snickers Trifle Bowl

I always keep extra layers of cake in the freezer.  Always.  And this is one of those times that it has paid off.  Deliciously.  Epically. Decadently.  Honestly, the most stunning 5 Minute Trifle, that literally only took 5 minutes to prepare.

Listen baking friends, I think we’re on to something pretty amazing here.

SweetRevelations Snickers Trifle Bowl

I love trifle just as much as the next guy, but I’m rethinking the whole layering into one large trifle bowl thing.  I mean, once scooped out, they’ve lost all presentation appeal.  Am I right?  So I think we might have solved that problem, just in time for your next get together, since trifle is so easy to whip up and is the perfect make ahead dessert.  Why not just assemble in some pretty dessert bowls and leave them chilled until you’re ready to serve them?

oh yes, friends, and did I mention that these only take 5 minutes to prepare?  You are most welcome.

Happy week-end everyone!

Renee

xo

 

Snickers Trifle Bowl {5 Minutes!}

*yield 5 dessert bowls

  • 2 pkgs instant chocolate pudding
  • 4 cups of evaporated milk (regular milk works too)
  • 1 chocolate cake layer, or store-bought chocolate pound cake, cut into cubes
  • 2 Snickers Bars, sliced
  • 1 cup chopped peanuts
  • whipped topping for garnish
  1. Whip the two packages of instant pudding with the evaporated milk for 2 minutes.  Divide among 5 dessert bowls.  Top with cubes of chocolate cake, slices of Snickers Bars, chopped peanuts and a dollop of whipped topping.  Refrigerate until ready to serve.

Notes:

  1. Easily change up the trifle flavours.  Switch out for your favourite pudding, chocolate and cake flavours.  Use fruit as a garnish too.
  2. Did you know that you can substitute evaporated milk for regular milk in instant pudding?  It mixes up into a very creamy pudding.

 

 

 

 

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Reese Krantz Cake

It’s officially fall now, which means I start baking all of the glorious recipes that signify autumn (think pumpkin everything!) and I get back into the routine of baking different kinds of bread every week-end.  It’s something I’ve done for years, and a process that I get so much satisfaction from.   There are so many amazing yeasted bread and cake recipes out there to try, and literally nothing makes the house smell better!

Reese Krantz Cake

I do especially love to make yeasted coffee cakes, or sweet breads, for friends and company.  Krantz Cake is one such treat; a stunning, chocolate-y swirled, sweet yeasted cake that is rolled and twisted into a beautiful decadent loaf.  Once baked, it is brushed generously with a simple syrup that creates a shiny loaf that’s almost too pretty to eat!  I decided to make a Reese version, and bake it in a springform pan instead of a loaf pan, which created this gorgeous twisty cake.  The folks at Hershey’s Canada kindly sent me some Reese Spread to try, and I knew as soon as I licked that first spoonful, it was destined to be in a yeasted cake.

The process couldn’t be simpler, and I easily adapted my homemade white bread recipe to include more eggs and butter.  I left this rich egg-y dough to rise and then spread it with 2 gloriously chocolate-y, peanut-y, cups of Reese Spread and sprinkled it with chopped peanuts before baking.  Once out of the oven, I brushed it with a simple syrup and left it to cool.  I had to guard this warm, delicious cake with my life as others were eager to dig in!  Once cool, the flavor was just as I suspected, a sweet, soft yeasted cake full of little pockets of Reese peanut butter decadence.  Reese swirls everybody! Reese swirls!

Reese Krantz

Don’t be intimidated by working with yeast.  I used a rapid rise version, which requires no proofing and is simply added to the flour at the beginning of mixing.  Most Krantz recipes call for refrigerating the dough overnight, but I’ve opted to skip that step with outstanding results.   A stand mixer makes this process ridiculously easy and there is very little hands on time.  The dough has two rise times before baking, which leaves plenty of time to do other things in between.

Reese Krantz Cake

I’ve made this a few times already.  The last time I promptly divided the cake into thirds and delivered it to friends.  Honestly, something this good is meant to be shared.

Happy peanut-y, chocolate-y, finger licking Reese baking friends,

Renee

Reese Krantz Cake

  • 4 1/2 cups of flour (up to 5 cups if needed)
  • 2 tsp rapid rise yeast
  • 1/2 cup honey
  • 1 cup milk, warmed to 110°
  • 1/2 cup soft butter cut into chunks
  • 2 tsp salt
  • 3 large eggs
  • 2 cups Reese Spread
  • 1/2 cup + 2 tbsp. chopped peanuts
  • 2/3 c water
  • 12 tbsp. sugar
  1. In a stand mixer with the dough hook attachment, add two cups of flour, the yeast and honey.  Stir for about one minute.  Add another cup of flour, the milk, and salt.  Mix until dough starts to combine.  Add another cup of flour, the eggs (one at a time) and slowly add the butter.  Add the last 1/2 cup of flour and knead the dough for 3 minutes, adding an additional 1/2 cup if needed, just until the dough starts to pull away from the side of the bowl.  It will be tacky to touch.  Place the dough in a large bowl sprayed with non-stick spray, cover with a tea towel and leave in a warm, draft free area for 2 hours.  The dough will rise very little.
  2. After the first rise, roll the dough out, onto a floured surface, into a rectangle that is approximately 15″ x 20″, with the longest side facing you.  Spread the dough with the Reese Spread (right to the edges) and sprinkle with the 1/2 cup of chopped peanuts.  Roll the dough up into a long tight log and use both hands to even out the long piece.  Using a sharp knife slice the entire log in half (lengthwise), exposing the gorgeous layers of Reese Spread and dividing the log into two long halves.  With the cut sides facing up, gently press together one end of each half, and then lift the right half over the left half. Repeat this process, but this time lift the left half over the right, to create a simple, two-pronged twisted plait, keeping those Reese layers at the top.  Gently place this twisted dough into a well sprayed 10″ springform pan, winding it as best you can, to make it fit. Sprinkle with the remaining peanuts. Cover again with the tea towel and leave to rest for an hour.
  3. Bake at 375° for approx. 27 minutes.  While the cake is in the oven, make the simple syrup.  In a small saucepan bring the water and 12 tbsp. of sugar just to a simmer.  Remove from heat.  Once cake is removed from the oven, brush all over with most of the simple syrup while it’s still hot.  I didn’t use it all, there were a few teaspoons of syrup left when I was done.  Release the pan once the cake is cool.  This cake kept very well in a covered cake carrier for a few days.  It never lasted longer than that!

Notes:

  1.  This cake can easily be made in two 9″ loaf pans.  Once the dough is twisted, cut it in half and place each piece in a well sprayed loaf pan.  Cover with a tea towel for an hour and bake as directed above.

 

*This post has been sponsored by Hershey’s Canada and I have been compensated both monetarily and with product.  All opinions here are my own.  I wouldn’t endorse any product unless I thought it was fantastic and I’m happy to share it with you!

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Filed under Breakfast, Cake, Scones and Breads

Cranberry, Orange and Chocolate Biscotti

Biscotti is by far my favourite afternoon pick me up with tea.  I don’t bake it much in the summer, but as soon as fall rolls around it’s in the oven pretty much weekly.

biscotti sweetrevelations

When I owned the bake shop, I would make an enormous batch every Christmas Eve.  I always tied a clear bag that was full of biscotti, with some gorgeous Christmas ribbon, and gave it to my customers as they picked up their Christmas baking.  As a way of saying thank you for their patronage each year.  I keep a jar of Biscotti in the cupboard at work too.  I’m all for sharing!   Anyone is welcome to come and grab a piece with their afternoon tea.   It’s kind of like my way of spreading love.

Cookie love.  Chocolate-y, orange-y, crunchy cookie love.

biscotti sweetrevelations

The recipe is incredibly versatile.  I load chocolate chips, cranberries, dried apricots, pumpkin seeds, and nuts in them.  Whatever I have on hand at the time.  This particular version has dried cranberries, chocolate chips, and almonds.  I also, always add orange bakery emulsion or orange zest to the recipe.  It adds just a slight citrus note that makes each crunchy bite even more amazing.  Another fabulous combination includes almonds, white chocolate and dried apricots.  The combinations are endless!

biscottisweetrevelations

Don’t be intimidated by Biscotti.  It couldn’t be any simpler.  The dough only bakes for about 30 minutes.  After that, it’s sliced up into those delicious dipping fingers and left in the oven for the rest of the night.  Other recipes usually call for a double bake, but I slice it up and put it back in the oven and turn the oven off.  Overnight, or several hours later when the oven has cooled down, the Biscotti are nice and crisp.  When I get up, I can throw them in the cookie jar and get on with my day.

One in hand, of course.

Happy Biscotti baking and coffee dipping friends,

Renee

Cranberry, Orange and Chocolate Chip Biscotti

*adapted from a recipe by Julie Van Rosendaal

  • ½ cup unsalted butter, melted
  • 1 cup sugar
  • 3 eggs
  • 3 tbsp orange juice
  • 1 tsp pure vanilla
  • 3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1 tsp orange bakery emulsion or orange zest
  • ½ cup sliced almonds
  • ½ cup dried cranberries
  • ½ cup chocolate chips

 

Preheat the oven to 350°.

  1.  In the bowl of a stand mixer fitted with the paddle attachment, stir together the butter, sugar, eggs, orange juice, orange emulsion and vanilla until smooth.  Add the flour, baking powder and salt and stir just until combined – avoid over mixing. Add the almonds, cranberries and chocolate chips and gently fold in.
  2. I prefer my Biscotti pieces to be about 6-7 inches long.  Place all of the dough on a parchment lined cookie sheet.  With dampened hands (essential),  shape the dough into a rectangle about 6 inches wide and 12 inches long.  It should be just under an inch thick.  Do the best you can, you can’t go wrong here.  Similarly, if you prefer smaller cookies, shape the dough into two logs,  2-3 inches wide and  1 inch thick.  (You should be able to fit both on one same sheet.)
  3. Bake for 30 minutes. Let cool for 10 minutes on the cookie sheet, then carefully transfer the whole piece to a cutting board and cut on a slight diagonal into ¾-inch slices with a sharp or serrated knife.
  4. Place the Biscotti back on the cookie sheet, this time laying each piece on its side.  Put it back in the oven, and turn the oven off.  Leave overnight or for several hours without opening the door.   In the morning, you will have crispy Biscotti waiting for you! Store in a cookie jar for several weeks, if they last that long.

 

 

 

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{Beat The Heat} Bourbon Molasses Ice Cream Pie

My earliest memories of baking involve rolling endless amounts of Molasses Cookies with my mom.  Standing on a chair beside her, we rolled trays and trays and dipped them in sugar.  Years later, when I opened my first bake shop, that was the first item to go on the menu, and it’s still on there to this day.   Large, bakery style Molasses Cookies also make the very best s’mores.

Its something about the slightly bitter, intensely sweet, robust flavour that seems to go so well in baked goods .

molassespie

This week-end we had company over for an afternoon barbecue.  We are in the throes of an extreme heat warning, so we decided that the best place to be was right beside the pool.  If you’ve been following me for a while, you know my go-to desserts are generally make ahead items that allow me to spend more time with my guests than in the kitchen.

I decided a grown up, {Beat The Heat} Bourbon Molasses Ice Cream Pie was just the ticket.

molassespie

 

It’s a simple, throw together dessert that’s big on flavour.  Have I mentioned that no ice cream maker is required?  A creamy, Bourbon Molasses Ice Cream is piled high into a gingersnap crust and left overnight to chill in the freezer.  Just before serving, beautiful dollops of whipped topping and premium dark chocolate shavings are added.

It’s a cool summer treat, with all of the excitement and nostalgia ice cream brings, and a boozy adult kick.

molassespie

Molasses is often mistaken as a cool weather ingredient.  But you would be very surprised at the sweet, caramel flavour that this ice cream has.  The generous splash of bourbon just simply puts this over the top.  We were all completely over the moon with this flavour combination and the creamy texture is outstanding!

molassespie

 

Summer is here, and it’s time to combine cool friends and boozy frozen treats for the perfect duo.

Stay cool everyone,

Renee

xo

molassespie

{Beat The Heat} Bourbon Molasses Ice Cream Pie

  • 1 1/2 c fine gingersnap crumbs (about 20 cookies pulsed in a food processor)
  • 1/3 cup unsalted butter, melted
  • 2 1/2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1/2 cup + 1 tbsp Fancy molasses, divided
  • 1/4 cup bourbon (optional)
  • dark chocolate shavings, for garnish
  • 2 cups whipped topping, for serving

Preheat oven to 350°

1.   Combine gingersnap crumbs and melted butter in a small bowl to combine. Press the crumbs into the bottom and 1″ up the sides of an 8″ springform pan or pie dish.  Bake for 8 minutes and allow to cool.

2.  Whip the heavy cream in a large bowl until soft peaks form.  Set aside.   In another bowl, mix the sweetened condensed milk and 1/2 cup of molasses.  Fold into the whipped cream.  Stir in the bourbon.   Spread into the cooled pie shell.  Take the remaining 1 tbsp of molasses and marble it throughout the top of the cream filling.  Chill for at least 6 hours or overnight.  Top with whipped topping and chocolate shavings just before serving.

 

 

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Peanut Butter Chocolate Chunk Frozen Yogurt

Remember when I last showed you my recipe for DIY Homemade Yogurt?  I’ve been using it in everything.  My overnight oats, smoothies, dips.  It’s seriously the bees knees with just a teaspoon of raspberry jam stirred in.

Recently I made some homemade frozen yogurt with it.  Insanely good Peanut Butter Chocolate Chunk Frozen Yogurt.   Did you hear that my little peanut butter loving minions?

Honestly, its peanut butter insanity.

icecream2

 

With two cups of homemade yogurt and low-fat milk in the ingredients, my family is so busy high fiving me about it, they have no idea that it’s not really that bad for them.   Using healthier ingredients, has cut down on added sugars significantly, has added more proteins, and the taste is full on peanut butter and chocolate.  It’s a sweet, cool down treat, that we can all enjoy and not feel so guilty about.

icecreamsweetrevelations

 

Initially, when my yogurt making obsession began, my family kind of teased me about it.  There goes mom again, with a science experiment in the oven.  But they’ve seen the benefits from my yogurt persistence.  It’s creamy and smooth just like any premium store-bought brand.  I’m confidant my foray into homemade frozen yogurt has completely won them over.

And listen, I have a house full of teenagers, so winning them over can be very, very difficult.

icecreamsweetrevelations

 

It’s super fast to make and requires no special equipment.   The yogurt freezes in as little as 6 hours.  If you made this in the morning, you could easily be licking a double scoop by dinnertime.  It really is that simple.

 

icecreamsweetrevelations

I hope you are having a wonderful, double scoop frozen yogurt kinda summer wherever you are!

Renee

xo

Peanut Butter Chocolate Chunk Frozen Yogurt

*adapted from Martha Stewart

  • 1 can sweetened condensed milk (low fat)
  • 1/2 cup creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 2 cups plain homemade yogurt or plain Greek style yogurt
  • 1 cup milk (low fat)
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 cup chocolate chunks, mini peanut butter cups or chocolate buttons (optional)

1.  In a large bowl with a mixer, beat the condensed milk, peanut butter, vanilla, and salt until smooth. Add in yogurt, milk, and cocoa powder and mix until smooth, scraping down the sides of the bowl to completely combine.  Stir in the chocolate chunks.  Leave the yogurt in the mixing bowl and freeze, removing from the freezer and beating once every hour (for about 30 seconds), for a total of 3 hours.  Transfer to a container and freeze until firm and scoopable, about 2 more hours.  If left for longer than 6 hours in the freezer, it will need a few minutes to soften on the counter before scooping.

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Ultimate Salted Caramel and Pretzel Icebox Cake {NO Bake}

It’s hard to believe that the base of this cake is essentially made with two ingredients.  It’s a wafer cookie and whipped cream dream that is the perfect summer time treat because it’s a quick no bake dessert.

It’s kind of the perfect canvas for some over the top toppings.  A few salted pretzels, some Godiva Chocolate pieces and life changing Salted Caramel Sauce.   Perhaps even world-changing Salted Caramel Sauce.  It’s seriously that good.

icebox cake

Something kind of magical happens with this cake.  It goes into the fridge as a stack of layered cookies and whipped cream and comes out as a soft and sweet cake.  It takes merely minutes to assemble, is a make ahead dessert and looks like a million bucks.  All of this chocolate loving goodness and I didn’t spend a moment near the oven.  This seems too good to be true friends, but I assure you, you will be as gobsmacked as me the first time I made this, at the ease with which this cake is prepared.

Impress your guests with it and we’ll keep this information just between us.

ice box cake

There are so many possibilities with this confection that I had a hard time deciding on a flavor this time.  It’s the Salted Caramel Sauce that got me.   Drizzled atop fluffy whipped cream, chocolate chunks and salty pretzels? I’m in! I have to limit the times that I make this sauce because I absolutely obsess about it until every drop is gone.  Perhaps the caramel sauce drizzled on my breakfast toast was my first indication that I may have a problem.  Or the kids staring at me, mouth agape as I did so, that was a bit of an eye opener.  Oh but that sauce!

icebox cake

The cake can be layered individually as mini cakes, in a rectangular pan or on a platter as I’ve done here.  I simply layer cookies and cream, kind of eye-balling for level layers, until I run out of ingredients.  The whole cake can be iced, once chilled, with a layer of whipped cream but I usually choose to skip this step.   It is also equally as good with fresh seasonal fruit on top.  Think of digestive cookies with brown sugar whipped cream and fresh peaches.  Or vanilla wafers with mascarpone whipped cream and dark sweet cherries.   How about more chocolate layers with a mocha whipped cream and chocolate shavings? Ginger cookies with cinnamon whipped cream and pears?

Friends, I do believe I have an Icebox Cake book in me just dying to get out.

icebox cake

Happy summer everyone,

Renee

xo

 

Icebox Cake

  • 3 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • approx. 2 packages of chocolate wafer cookies
  • salted pretzels for garnish
  • Godiva Milk Chocolate Bar, 100 gr, broken into pieces
  • Salted Caramel Sauce for drizzle (recipe below)

1.  In the bowl of a stand mixer, add the whipping cream and whip until foamy.  Add the powdered sugar and whip until soft and billowy and soft peaks form.  Add the vanilla and mix thoroughly.

2.  On a platter, start with a thin layer of whipped cream.  Top with a layer of wafer cookies.  Continue to layer whipped cream and cookies, making sure to leave enough whipped cream for the top layer.  Refrigerate for at least 6 hours, or overnight for best results.   Before serving top with pretzels, chocolate pieces and caramel sauce.

 

Easy Salted Caramel Sauce

*Cooking  Channel TV

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tbsp unsalted butter
  • 1 tsp sea salt

1.  In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves.  Increase the heat to medium- high and bring to a boil, without stirring.  Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to.  Boil until the syrup is a deep amber color, about 7 minutes.

2  Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce.  Allow the caramel to cool.   The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat for a few seconds before drizzling.

 

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