So I pride myself on coming up with creative recipes. Its like my brain and my taste buds begin to have a private party. At times, they wake me up in the middle of the night with a new recipe #RealTalk. I roll over and fumble for my pen in pad, and jot down the flavor profiles. Only then will they let me sleep. Well recently, the two culprits have not given up the goods. Naturally I seek ideas from a most credible source, my best friend who happens to be a psychologist.
Me: “Boo, what kind of cake should i make? What flavors? My flavor picker is off.”
Sarah: “Hmmm how about chocolate and coconut something with sea salt?”
Me: ” Love it”
And I hope you do too.
I’ve been sitting on the most lovely rose extract and no idea on how to use it. After starring at the roses my Valentine got me (so sweet right ?!) It hit me- Cake Cake Cake Cake Cake -#RihannaVoice.
I admit it, I’m a sucker for ALL things Valentine’s Day. The candy hearts, the chocolate the stuffed animals. When I worked as a waitress, I loved working on Valentine’s day and seeing all the couples dressed up, staring at each other with hearts in their eyes *sigh* It just warms my heart seeing people in love expressing that love. So here is my lovey-dovey classic Cream Puff Recipe filled with strawberry cream and Nutella just in time for the big day.
Happy New Year ya’ll. I hope everyone is off to a great start. I for one am READY for a fresh new year. I’ve got my goals written down, and action plan in place and lots of butter cream coming your way. Ok, back to these little gems-behold my Vanilla toffee malt ball cupcakes =) This super moist cake is packed with BIG flavor and a creamy malty butter cream. They were a hit for my BFF’s going away party (waaahhh I don’t want her to leave)
Happy Holidays ya’ll. Boy do I have a treat for you. I was up late one night racking my brain trying to come up with my next recipe. Then it hit me like snowball–white chocolate+ milk chocolate+ peppermint, um yes please. The cookie portion is a crunchy chocolate mint cookie, topped with a white chocolate truffle (with a shot of Frangelico) topped with crushed peppermint and a milk chocolate drizzle. You’ll need a mini cupcake pan to make these a two bite treat. Are you ready for a mouth full of Christmas?
It’s the most wonderful time of the year! The holidays are here and I plan on making them a little sweeter. Up first is this yummy Biscotti. These beauties are packed with holiday spices and perfect for dunking in hot coco or a skinny vanilla soy latte (what a mouth full). Biscotti translates to “bake twice” which gives the cookies that signature crunch. You wont believe how simple these are to make. Lets get started.
What you’ll need:
- 1 & 3/4 flour
- 1 & 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 large eggs
- 3 tablespoons melted unsalted butter cooled
- 1/4 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- Preheat your over to 350 degrees. Prepare a baking sheet lined with a sil pad or parchment paper.
2. In a medium bowl combine the dry ingredients and set aside.
3. Beat the eggs and sugar until pale yellow in color. Add in the melted butter, vanilla & almond extract. Mix well.
4. Fold in the dry ingredients as well as the cranberries and almonds.
5. The dough should be firm and not tacky. Mold the dough in to a 10in X5in log. Bake for 30min. Remove from over and slice in to 1in Biscotti. Return to the over and bake for another 10min.
6. Once cooled drizzle with melted chocolate and enjoy.
I have a confession to make, I have serious love for all things Caramel. From caramel lattes to a sleeve for Rolos. I want caramel on everything thing (hmmm wouldn’t that be a good cookbook?) So today I give you my Caramel Brownies. Chocolate chip brownies with a layer of chocolate ganache and creamy dulce caramel. I may or may not have taken a spoon to the leftover caramel sauce.
If you now me you know that I LOVE WINE. I recently celebrated my birthday at a local winery. Pinot Noir is by far my favorite. Wine is like a your favorite pair of Lululemons, it never lets you down. The same can be said for chocolate hence why I had to put these two pals together in the same dessert.
I promise, this is the dessert to make to impress your friends…trust me. =)
This is probably the easiest recipe ever. I’m serious y’all. And you only need 5 ingredients. Check out the video here.
What you’ll need:
3 1/2 cups Dulce de leche.( 2 1/2 cans) * I made my own by simmering a can of sweetened condensed milk for 3 hours* Or you can buy it already prepared.
1/2 tsp salt
5 tablespoons salt
Whisk eggs until they double in size.
Add the dulce de leche to the eggs and whisk away.
Next fold in the four and salt.
Pour in to buttered and floured baking molds.
Bake at 425 for 10min.
Let cool for 1min and serve hot.
These were so much fun to make. Creamy buttercream packed with fresh Churros between light and fluffy Cinnamon Macarons. Here’s a simple video of how you too can make these at home.