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Posts Tagged ‘dessert’

  1. Poppy Seed Lemon Cake

    April 19, 2013 by erinRD

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    Something about citrus makes me think Spring.

    Refreshing.

    I love the combo of poppy seeds and lemon.

    Poppy Seed Lemon Cake
    Adapted Smitten Kitchen originally from Food & Wine

    2/3 cup sugar
    8 large egg yolks (yes — you read that right!)
    1 large whole egg
    1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
    2 teaspoons lemon extract
    1/2 cup all-purpose flour
    1/2 cup cornstarch
    Pinch of salt
    2 sticks (1/2 pound) unsalted butter, melted and cooled a bit
    1/3 cup poppy seeds

    Directions:
    1. Preheat the oven to 325°F
    2. Butter and flour an 8-inch fluted Bundt or tube pan generously. (This cake very much wants to stick. Don’t let it!) Butter the dull side of a 10-inch piece of foil.


    3. With an electric mixer, beat the sugar with the egg yolks and whole egg at medium-high speed until the mixture is pale yellow and very fluffy, about 8 minutes. Beat in the lemon zest and lemon extract.


    4. Sift the flour and cornstarch over the egg mixture and fold in along with the pinch of salt with a rubber spatula. At medium speed, beat in the butter, then beat in the poppy seeds.


    5. Pour the batter into the prepared pan and cover tightly with the buttered foil. Bake for 45 minutes, or until the cake pulls away from the side of the pan and a cake tester inserted in the center of the cake comes out clean. Remove the foil and let the cake cool in the pan on a rack for 15 minutes.


    6. Invert the cake onto the rack and let cool completely before serving, at least 30 minutes. Dust powdered sugar over the top and serve. Serves 16.

    Nutrition Notes: Poppy seeds come from poppy flowers and like any seeds, poppy seeds are high in fiber and also rich in minerals such as iodine, magnesium, manganese, copper and zinc! Load up!

    Taste Test: This cake is really dense but that’s what I loved about it. It was not fluffy at all but it was different than your average cake. The poppy seeds gave it such a nice crunch and my friend Jess said she ate a piece the following morning warmed with butter. Yum!

    Look here for what to do with all those extra egg whites!

    Enjoy!

    Category Breakfast, Cake, Dessert | Tags: ,,, | No Comments

  2. Fudge Avocado Brownies

    February 11, 2013 by erinRD

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    It’s almost Valentine’s Day and you know what that means – chocolate! Oh and love too. But mostly chocolate ;)

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    I’m in love with my husband of course and this little guy who will be 9 months tomorrow!

    Carrot Face.

    Carrot Face.

    I found this great recipe for Secret Recipe Club on Jennifer’s blog Jen’s Journey where she blogs about her faith, family and of course food! Immediately it peaked my interest since I have used applesauce, bananas and even beans as a butter/oil substitute in desserts, but I haven’t used avocado before!

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    Jennifer used a box mix, but I decided to try a homemade version of brownies and they were delicious!

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    Fudge Avocado Brownies
     
    Print

    Author:
    Serves: 12

    Ingredients
    • 1 cup pureed avocado
    • 8 ounces dark chocolate, melted
    • 1 cup sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ¾ cup all purpose flour
    • ¼ cup unsweetened cocoa powder
    • ½ teaspoon baking powder
    • ¼ teaspoon salt

    Directions
    1. Preheat oven to 350 degrees and a spray a 9-inch square pan with non-stick spray.
    2. In a large bowl, whisk mashed avocado and melt chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well.
    3. Add in flour, cocoa, baking powder and salt, mixing with a large spoon – Do not over mix.
    4. Bake for 28-32 minutes, or until middle is set. Remove and let cool completely.

    Nutrition Information
    Serving size: 12 Calories: 258 Fat: 10.5 Carbohydrates: 40 Sodium: 166 Fiber: 2 Protein: 3 Cholesterol: 27

     

    Nutrition Notes: Did you know avocado has more potassium than a banana? Avocados also provide nearly 20 essential nutrients, including fiber, Vitamin E, B-vitamins and folic acid. They have been shown to help lower cholesterol, regulate blood pressure, decrease the risk of heart disease and protect against breast cancer to name a few. Subbing the oil in this recipe for avocado not only decreases fat but it adds so many nutrients to these brownie!

    DSCF0005 (1)Taste Test: You can’t even taste the avocado! It just adds wonderful moisture and of course increases the nutritive value of the brownies!

    Enjoy and Happy Valentine’s Day!


    Category Bar, Brownie, Dessert | Tags: ,,,, | 10 Comments

  3. Honey Lemon Bars

    January 7, 2013 by erinRD

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    Adapted from Gina’s Skinny Recipes

    For the crust:
    3/4 cup whole wheat flour
    3/4 cup all-purpose flour
    2/3 cup light brown sugar (not packed)
    1/4 cup cornstarch
    1 Tablespoon grated lemon zest
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 stick + 2 Tablespoons unsalted butter, cut into bits and chilled
    2 Tablespoons fat free Greek yogurt

    For the filling:
    1 cup honey
    2 large eggs, lightly beaten
    2 large egg whites, lightly beaten
    4 Tablespoons whole wheat flour
    1/4 teaspoon kosher salt
    2 teaspoons grated lemon zest
    2/3 cups fresh lemon juice
    2 Tablespoons powdered sugar, for dusting on top

    Directions:
    1. Preheat the oven to 350° F.
    2. Prepare an 9×13 pan by lightly spraying the inside of the pan with baking spray before lining it with sheets of aluminum foil folded to fit inside.  This is so you can get the bars out after they are cooked, so don’t skip this step. Cut the sheets long enough to hang over the sides to use as handles to lift out the baked lemon bars before cutting into squares.  Spray the inside of the foil lined pan with baking spray.
    3. For the crust: In a food processor combine the flours, brown sugar, cornstarch, lemon zest, baking powder and salt and process until well combined.  Add the butter and yogurt to the flour mixture at once and pulse at least a dozen times before turning out into the prepared pan and pressing into an even layer.


    4. Bake until evenly browned about 25 minutes.  Cool the crust on a metal rack for at least 15 – 20 minutes.  Reduce the oven temperature to 325°F.
    5. Prepare the filling by whisking together the eggs, honey, lemon zest, flour and the salt in a medium bowl. Stir in the lemon juice and pour over the cooled crust.  Bake until filling is set, about 25 minutes.
    6. Cool completely before lifting the bars out of the pan with the foil.  Cut into 18 squares and dust with confectioners sugar.

    Makes 18 bars.

     

    Category Uncategorized | Tags: ,,,,, | No Comments

  4. Cranberry Bliss Bars (Just Like Starbucks)

    November 12, 2012 by erinRD

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    I worked at Starbucks for about 5 years after graduating high school while I was going to Junior College. It was a fun job and it was also fun to make a lot of creative drinks.

    The Holidays were always a crazy busy time of year and I still remember these Cranberry Bliss Bars being a very popular pastry. But at over $2 each, they are pretty costly! Like most things making them at home is much cheaper and a lot more rewarding. So when I saw these Cranberry Bliss Bars on Katie’s lovely site - Betcha Can’t Eat Just One, I knew I had to make them for Secret Recipe Club this month!

    If you’re looking for some sweet treats, her site is the place to visit! Somehow with 3 kids, she manages to make a lot of fantastic sweets and blog about them too!

    Bars:
    3/4 cup unsalted butter
    1 1/4 cups brown sugar
    1 Tablespoon molasses
    3 eggs
    2 Tablespoon crystalized ginger, ground into powder
    1 1/2 teaspoon vanilla
    1/2 teaspoon salt
    1 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 cup dried cranberries, chopped
    1/2 cup white chocolate chips

    Frosting
    4 ounces cream cheese, reduced fat, softened
    3 cups powdered sugar
    4 teaspoon lemon juice
    1 teaspoon vanilla
    1/4 cup dried cranberries, to sprinkle on top

    Directions:
    1. Preheat the oven to 350 degrees and grease a 9×13 pan.
    2. Cream the butter and brown sugar together until light and fluffy. Then add in the molasses and the eggs one at a time mixing well between each addition. Add the ginger and vanilla and mix until combined.
    3. Mix in the dry ingredients (flour, salt, baking soda), stopping to scrape the bowl as needed.
    4. Fold in the white chocolate and cranberries.
    5. Using a rubber spatula, spread the mixture into the prepared pan and bake for 25-30 minutes or until set and golden brown.
    6. Set the cake aside and cool. Once cake has cooled, make the frosting by combining all of the ingredients (except cranberries) and beating until smooth.
    7. Spread icing on cooled cake and sprinkle with chopped cranberries. Chill in refrigerator for about an hour to set the icing.
    8. Slice the cake into 8 squares and then cut each square in half to create a triangle. Makes 16 bars.

    Taste Test: These were delicious! The tart cranberries and sweet crunchy white chocolate chips were perfect together. I think they tasted exactly like the blass bars at Starbucks, not to mention these look so festive with the bright red cranberries against the yummy white frosting! So pretty!

    I had a hard time finding crystalized ginger but ended up finding it at my local Trader Joe’s. I ended up grinding the whole package and I plan on keeping it to add to other baked goods for the holidays! It gives such a delicious ginger flavor to the bars!

    I just wanted to add – Happy 6 months to my little boy!

    Anyone need some rolls?

    Enjoy!! :)



    Category Uncategorized | Tags: ,,,,,,,,,,,, | 9 Comments

  5. SRC: Fudgy Mint Squares

    October 15, 2012 by erinRD

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    Another month of Secret Recipe Club and again I asked my wonderful husband to pick a recipe from Rebekah’s site Family, Food and Fun! She is a Mom to 5 children under the age of 9! I want to know how she has time to make wonderful dishes such: Muffins that Taste Like Doughnuts, or these adorable Melting Snowman Cookies AND time to blog about it! I have one little guy and it’s hard for me to find time to blog! She’s amazing! :)

    Leave it up to my husband to find the mint recipe. You see, I am strange – I don’t like mint. GASP!

    Peppermint patties? No way.
    Shamrock Shake? Yuck!
    Frango Mints? Pass!

    But this is fine with me because I will stay far away from these and my thighs will thank me! :) But for all you mint and chocolate lovers out there – these are for you!!

     

    10 Tablespoons butter, divided
    3 squares (1 ounce each) unsweetened chocolate, chopped
    3 eggs, divided
    1 1/2 cup sugar
    2 teaspoons vanilla extract
    1 cup all-purpose flour
    1 (8 oz package) cream cheese, 1/3 fat, softened
    1 Tablespoon cornstarch
    1 can (14 oz) sweetened condensed milk
    1 teaspoon peppermint extract
    4 drops green food coloring (optional)
    1 cup (6 oz) semi-sweet chocolate chips
    1/2 cup whipping cream

    Directions:
    1. Preheat oven to 350°. In a microwave safe bowl, melt 8 Tablespoons butter and unsweetened chocolate; cool slightly.
    2. In a mixing bowl, beat 2 eggs, sugar and vanilla.  Add the chocolate mixture; mix until blended.  Gradually beat in the flour.
    3. Spread in a greased 13 x 9″ baking pan.  Bake for 15-20 minutes or until top is set.
    4. In a mixing bowl, beat cream cheese and remaining 2 Tablespoons butter.  Add cornstarch; beat until smooth. Gradually beat in condensed milk and remaining egg.  Add extract and food coloring if desired.


    5. Pour over crust. Bake for 15-20 minutes or until center is almost set.  Cool on a wire rack.
    6. In a heavy saucepan (or in microwave-safe bowl), combine chocolate chips and cream.  Heat and stir until melted.
    7. Cool for 30 minutes or until lukewarm, stirring occasionally.  Pour over cream cheese layer.  I threw on top a few chocolate chips that I had left.

    Chill for 2 hours or until set before cutting. Makes 48 squares.

    Taste Test: Wholesome Husband said “they are fudgy, minty and chocolatey and great!” You can even try these with orange or strawberry extract if you’re not a mint fan like me! Or you can leave out the mint for a plain cheesecake taste!

    Enjoy!



    Category Uncategorized | Tags: ,,,,, | 8 Comments

  6. SRC: Butterfinger Brownies

    July 16, 2012 by erinRD

    Adapted from Grandma Loy’s Kitchen

    Another month of Secret Recipe Club! This month I was paired up with Grandma Loy’s blog and she has a ton of great recipes on her site. Wholesome Husband picked this recipe just like all of the previous Secret Recipe Club recipes!

    2 1/4 cup all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    3/4 cup butter, melted
    2 1/4 cup brown sugar
    3 eggs
    1 1/2 teaspoon vanilla
    3 regular size Butterfinger Candy Bars, crushed

    Directions:
    1. Combine flour, baking powder and salt in a small bowl and set aside.
    2. Mix together melted butter and brown sugar and beat well.  Add eggs and vanilla and beat until smooth.
    3. Stir in flour mixture.  Add the crushed Butterfingers and mix well.  Pour mixture into  a greased 9×13-inch baking pan.
    4. Bake at 350 degrees for 30 – 35 minutes.  Cook and cut into bars.  Makes 3 dozen.

    Taste Test: These were delicious! How can you go wrong with Butterfingers in brownies? :) Absolutely divine!

    Enjoy!



    Category Uncategorized | Tags: ,,,, | 20 Comments

  7. Zucchini Bread

    July 1, 2012 by erinRD

    1 cups all-purpose flour
    2 cup whole wheat flour
    1 teaspoon salt
    1 teaspoon baking soda
    1 teaspoon baking powder
    3 teaspoons ground cinnamon
    3 eggs
    1/2 cup canola oil
    1/2 cup unsweetened applesauce or 2 mashed ripe bananas
    1 cup white sugar
    1 cup brown sugar
    3 teaspoons vanilla extract
    3-4 cups grated zucchini
    1 cup chopped walnuts (optional)

    Directions:
    1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
    2. Sift flours, salt, baking powder, soda, and cinnamon together in a bowl.

    Note the addition of the baby monitor while I cook and bake now! :)

    3. Beat eggs, oil, applesauce, vanilla, and sugars together in a large bowl.

    Instead of mashing the banana in a bowl, mash it in its peel before you add it to the recipe!

    Add sifted ingredients to the creamed mixture, and beat well.

    Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
    4. Bake for ~60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Serves 24.

    Nutrition Notes: Subbing half the oil for applesauce or bananas not only cuts the fat, but adds more natural sweetness so that you can use less sugar! Perfect!

    Taste Test: Delicious and moist! This makes 2 huge loaves so make sure to share the love! I gave some to my pals Jess and Kev when their cute doggie Penny stopped by for the night to play!

    I’ll leave you with a few pictures of my little munchkin.

    Daddy and Dylan

    buddha baby

    Category Uncategorized | Tags: ,, | 2 Comments

  8. SRC: Black and White Cookies

    April 16, 2012 by erinRD

    As soon as I saw this cookie recipe, I thought of my friend Jessica who helped to throw me a wonderful baby shower!

    I remember hearing Jess talk about how much she loved these cookies and I realized that I have never tried them myself!

    Secret Recipe Club

    What a wonderful shower! Little Lerner is a loved little boy already! <3

    Anyway, back to these amazing cookies that I found on Vivian’s site “Let’s Try These”. When I saw these cookies for the Secret Recipe Club, I thought I would make them for Jess as a Thank You for helping to throw my baby shower!

    Here’s what went down via text message when I told her:

    Haha! so funny!

    Black and White Cookies
    Adapted from Let’s Try These…

    Cookies:
    1 3/4 cups granulated sugar
    1 cup unsalted butter, at room temperature
    4 large eggs
    1 1/2 cups skim milk
    1/2 teaspoon vanilla extract
    1/4 teaspoon lemon extract
    2 1/2 cups cake flour
    2 1/2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt

    Glaze:
    4 cups confectioners sugar
    1/3 – 1/2 cup hot water
    2 Tablespoons light corn syrup
    1/2 teaspoon pure vanilla extract
    1 ounce bittersweet or semi-sweet chocolate, finely chopped

    Directions:
    1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray or use a silicone mat.
    2. In large mixing bowl, combine sugar and butter and mix until fluffy. Next add the eggs, milk and vanilla and lemon extracts and mix until smooth. It will be very liquid-y, but don’t worry – you’re going to add a lot of flour!
    3. In medium bowl, combine cake flour, all-purpose flour, baking powder and salt; gently whisk together.  Add dry mixture to the wet in batches, stirring well after each addition.
    4. Place heaping spoonfuls of the dough 2 inches apart on the baking sheets and bake until edges begin to brown, 18 to 20 minutes. Let cookies cool completely.
    To make the glaze:
    1. Place the confectioners sugar in a large bowl. Gradually Stir in the hot water (it is best to pour in a bit at a time so that you can keep track of its consistency easier)
    2. Add corn syrup and vanilla extract, stirring constantly, until the mixture is thick, smooth, and of spreading consistency. Add more sugar or water if necessary to get the right consistency.
    3. Remove about 1/2 cup of the frosting and place it in another bowl. In a small microwavable bowl, add the finely chopped chocolate. Melt on high for about thirty seconds; stir. Add the melted chocolate to the 1/2 cup frosting.
    4. Spread white glaze over half the cookie. Repeat with the remaining cookies. If the frosting/glaze thickens too much, add a few drops of water.
    5. Once all the cookies are covered with the white frosting, then cover the other half of each cookie with the chocolate frosting. If the chocolate frosting becomes too thick, add a little hot water to thin the frosting.
    Makes 48 cookies.
    Nutrition Notes: Cake flour is a type of wheat flour that is used in making cakes, cookies, and other delicate baked goods. Several characteristics differentiate cake flour from other wheat flours including its low protein content, which results in a light and fluffy cake with a tender crumb. A high protein content promotes the production of gluten, which can make baked goods more tough.
    Taste Test: These are delicious! I can see why they are my friend Jess’ favorite cookie! They are very soft and do have a cake-like consistency. I love soft cookies so these were right up my alley!
    Enjoy!



    Category Uncategorized | Tags: ,,,,,,,, | 23 Comments

  9. Recipe Redux: Whole Wheat Oatmeal Banana Bread

    March 21, 2012 by erinRD

    Adapted from Daily Garnish

     

    This month’s theme for Recipe Redux is using honey or maple syrup to sweeten your recipes:

     

    “Stick with Maple Honey Sweetness” – It’s March, so the nights are still cold, but the days are warm enough for the sap to rise in maple trees – and that means it’s Maple Sugaring time in the northern states. If you live in the southern states (or overseas) you’re seeing flowers begin to bloom and that means honey bees are busy. So this month, we’re cooking, baking and ReDuxing with maple or honey to add natural sweetness to everything.”

     

    Bananas are very sweet on their own, so they don’t need much added sugar when baking with them!
    1/4 cup brown sugar, loosely packed
    1/4 cup honey
    1/2 cup unsweetened applesauce
    4 ripe bananas, mashed
    1/4 cup milk
    1 teaspoon apple cider vinegar
    1 teaspoon vanilla
    2 cups whole wheat flour
    1/2 cup rolled oats
    1/2 teaspoon baking soda
    1 1/2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon kosher salt

     

    Directions:
    1. Add sugar, honey, and applesauce to bowl and beat until well combined.


    2. In a cup, combine milk with the apple cider vinegar and add into bowl to combine.
    3. Add the vanilla and mashed bananas to the bowl to combine all wet ingredients together.
    4. In another bowl, mix together the dry ingredients – whole wheat flour, rolled oats, baking soda, spices, and salt.


    5. Slowly add the dry ingredients to the wet ingredients, and mix until just combined.


    6. Grease a loaf pan and spoon in batter evenly. Sprinkle a few oats on top and bake for 55 minutes on 350 degrees. Slice and serve! Serves 12.

    Nutrition Notes: Honey is naturally sweet and a perfect item to add when you’re trying to sweeten up a recipe without adding extra white sugar! This recipe can also be made vegan by using soy of almond milk in place of cows milk!

    Taste Test: Moist and delicious! I had this for breakfast for a week! It would also make a great dessert.

    In other news, Wellsphere is sending me to Nourished: A Food Bloggers Conference on April 13th here in Chicago!

    I’m really excited to go! The sessions and sponsers look amazing and it will actually be my very first food blogger conference! Mosre details to come!

    Enjoy these other recipes made with honey or maple syrup!



    Category Uncategorized | Tags: ,,,,, | 20 Comments

  10. Chocolate Peanut Butter Covered Frozen Bananas

    March 8, 2012 by erinRD

    These were brought to a party a few weeks back. When I asked Heather where she got the recipe, she said Pinterest. I love Pinterest. Thank you for bringing amazing things to my life.

    I immediately searched for them and found them on (never home)maker’s site. That night I dreamt about bananas. No joke.

    I blame the crazy pregnancy dreams.

    2 large bananas
    1/3 cup dark semi-sweet chocolate chips
    1/3 cup natural peanut butter

    Directions:
    1. Prepare a baking sheet covered with parchment paper or wax paper. Cut your bananas in ~1 inch slices.


    2. Throw the chocolate chips and peanut butter together in a microwave safe bowl. Heat for 1-2 minutes at a time stirring every minute to make sure it doesn’t burn.


    3. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you’ve “covered” them all, use the remaining mixture to spoon over the tops.


    4. Stick the pan in the freezer for a few hours and then put them in a container to keep in the freezer. Makes ~20 banana bites (depends on how big you slice the bananas).

    Nutrition Notes: At around 50 calories a piece, these are perfect for a craving without going overboard!

    Taste Test: Clearly these are life changing. People don’t dream about bananas for nothing! ;)

    Enjoy!

     

    Category Uncategorized | Tags: ,,,, | 11 Comments

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