Category Archives: Treats

by | August 24, 2011 · 8:21 am

Compound Butter {fresh summer herbs and jam}

I absolutely love making compound butter throughout the year.  It is so incredibly easy to do and makes eating toast, biscuits or just plain bread so much more fun.  I recently hosted a girls night at my house and served warm crusty bread with a trio of summer fresh compound butter.

I made Strawberry Basil Butter by adding a few teaspoons of chopped fresh basil and 1-2 Tbsp of fresh strawberry jam to 1/2 cup softened butter.

Next up was a Fresh Herb Butter.  I grabbed whatever herbs I had on hand in my garden, chopped them up and mixed them with 1/2 cup softened butter and a squeeze of fresh lemon juice.

Lastly I made a Cinnamon Honey Butter by adding a few dashes of cinnamon and 1-2 Tbsp of fresh honey to 1/2 cup of softened butter.

I then lined 3 ramekins with saran wrap and placed each of the butters into their own container.  I refrigerated until hard, then removed and plated.  They were so easy to make and everyone raved about them.

What I love the most is that the possibilities are endless!  Sweet or savory, you really can’t go wrong.

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by | August 17, 2011 · 8:43 am

Simple Bread Pudding

The other morning we made one of my favorite breakfasts, Orange Scented french toast with Nutella.  My daughter loves when I use cookie cutters to make this delicious breakfast, but we are always left with lots of crust scraps.

Sometimes I will use them to make bread crumbs, but I wanted to try something new. So I decided to whip up a simple bread pudding, and it was such a treat!

Simple Bread Pudding

About 6-7 slices of day-old bread
¼ cup butter, melted and cooled slightly
4 eggs, beaten
2 cups milk
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Vanilla Glaze
2 c. powdered sugar
1 tsp vanilla
1 tbsp butter, softened
4 Tbsp Milk

Preheat oven to 350 degrees. Generously butter an 8 inch baking dish. Tear bread into bite sized pieces and place into the buttered pan.

In a large bowl, whisk together eggs and milk. Add the sugar, vanilla and cinnamon. Then, slowly whisk in the melted butter.

Pour the egg mixture over the bread making sure each piece is covered with the mixture.  Bake for 35 to 45 minutes or until golden brown.

Make the vanilla glaze by mixing all of the ingredients in a bowl until well combined.
Eat the bread pudding warm and drizzle with the vanilla glaze.

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by | August 8, 2011 · 8:02 am

{Haute Pie} Peanut Butter Banana Whoopie Pies

This month I’m mixing up the haute pie with whoopie pies, which of course are more cookie than pie but just as delish. Maybe because I’m peanut butter addict or maybe just be because it sounded fun, I was really feeling the classic Elvis-inspired combo of peanut butter, banana and honey this weekend. So I paired an improvised version of my mom’s banana bread with fluffy peanut butter-honey buttercream frosting to get these sweet, salty and super moist little gems. I think “The King” would approve.

Peanut Butter, Banana & Honey Whoopie Pies
Banana Cakes
2 C flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 C butter
1/4 C shortening
1/2 C brown sugar
1/2 C sugar
2 overripe bananas
1 tsp vanilla
2 eggs
1/3 C milk
1 tsp lemon juice

Preheat oven to 350. In a medium bowl, combine flour, salt, baking soda and baking powder. In a glass measuring cup, measure milk and add lemon juice. Mixture will curdle slightly. In a large mixing bowl, beat together butter, shortening and sugars until fluffy. Beat in bananas and vanilla. Add eggs one at a time, beating well. Next, alternately beat in dry mixture and milk until batter is well combined.

Use a cookie scoop to scoop even size balls of batter onto a cookie sheet. For smaller pies, only fill scoop half way with batter. Bake for 10-12 minutes.

Peanut Butter-Honey Frosting
1/2 C butter, softened
2 1/4 C powdered sugar
1/2 C peanut butter
3 tsp honey
1 Tbsp half & half

In a large bowl, beat together butter and powdered sugar until creamy. Beat in peanut butter until smooth and well combined. Beat in honey. Spread frosting onto bottom of one banana pie and top with second pie.


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by | August 3, 2011 · 9:49 am

Coconut Ice Cream Boulders with Hot Fudge Sauce

Summer is the perfect time to host outdoor dinner parties, but not the perfect time to turn on your oven.  Meals on the grill are a no brainer, but dessert can be a little trickier.  This is my go to summer dessert.  The coconut covered ice cream balls and fudge can be made in advance.  All you need to do is plate the ice cream, heat up the fudge and pour on top.



Coconut Ice Cream Boulders with Hot Fudge Sauce

1 gallon vanilla ice cream
4 cups sweetened coconut
velvety hot fudge sauce
whipped cream and strawberries for garnish

Begin by toasting your coconut either in a pan on your stove or in the oven spread out on a baking sheet.  Cook it very slowly on a low heat (or about 300 degrees) and check often to ensure it doesn’t burn.  Remove from pan when it is lightly brown and toasted.

Scoop out about 1 cup of ice cream with an ice cream scoop.  Mold it into a ball using your hands – think making a snow ball without mittens – it is cold!  Place your finished ice cream balls in the freezer to harden.  Make 6 balls, or as many as you need.

Once they have had a chance to harden, remove them from the freezer and roll in the toasted coconut.  Completely coat each ice cream ball and put back in the freezer.  I like to place each one in an individual baggie or wrap it in saran wrap.

Now, whip up some of the velvety hot fudge sauce and try not to eat it all before your guests arrive.  If you are making the fudge in advance, store it in the fridge and then just reheat when you are ready to use.

Place each Ice Cream Ball on a plate and smother with the hot fudge.

Garnish with a strawberry and whipped cream.

Coconut not your thing?  Try rolling the ice cream in your favorite crushed candy bar or toasted and chopped pecans.  Get as creative as you like with this simple recipe!

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by | July 22, 2011 · 8:20 am

{Haute Pie} White Chocolate Key Lime

There is almost no dessert in the world that I like better than Key Lime Pie. I discovered this recipe a few years back and love using it as a go-to for a cool summer dessert. In these days of heat domes and sweltering conditions, it is the perfect no-bake option. The addition of the white chocolate adds just a little bit of smoothness to offset the tart lime flavor.

White Chocolate Key Lime Pie

1 C whipping cream
1 12 oz bag white chocolate morsels
1 TBSP sour cream
1/3 C key lime juice
Zest of one lime
one pre-packaged graham cracker crust
sliced limes and canned whipped cream for garnish

On the stove, heat whipping cream and morsels on medium heat, stirring continuously until melted, about 5 minutes. Remove from heat and add sour cream, key lime juice and lime zest. Stir well until smooth. Pour mixture into pie crust, cover and refrigerate for 6 hours or overnight. Garnish with dollops of whipped cream and lime slices.

*Note from pictures: apparently whipped cream melts when it is 100 degrees outside. 

Stay cool!

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by | July 15, 2011 · 8:42 am

Dirt Cake

When we decided to throw Katie a “Garden Party” baby shower, I instantly knew that I wanted to make mini dirt cakes – one of my favorite childhood desserts!  There are a few dirt cake recipes floating around online.  Some use just pudding, others use cream cheese and cool whip, and some are simply made with whipped cream.  I decided to go with my mom’s recipe which is the richest variety that I could find.  It combines butter, cream cheese, vanilla pudding and cool whip to create a dessert that is incredibly decadent.

Dirt Cake

2 small packages vanilla pudding
3 cups of milk
1  8oz brick of cream cheese, softened
1/2 cup butter, softened
1/2 cup powdered sugar
12 oz tub Cool Whip
1 package Oreo cookies, crushed (or nilla wafers if you are not a chocolate lover and prefer “sand” cake)

Mix the vanilla pudding packets with 3 cups of milk and whisk until thick.  Set aside.  In a separate bowl, mix the softened cream cheese with the softened butter.  Then, add the powdered sugar and mix with an electric mixer until well blended.  Add the butter mixture into the pudding and blend until combined.  Finally, stir in the cool whip, being careful not to over mix.

Layer the pudding mixture with your crushed Oreos in serving bowl you are using.  Just be sure you have enough Oreos at the end to make the top of your cake look like dirt!

For Katie’s shower, I used mini ball glass jars for presentation.  But you can be as creative as you would like!  As a child, I used to eat it out of mini buckets with fake flowers or small terracotta planters.  And don’t forget to add gummy worms if you are serving this to kids!

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by | July 5, 2011 · 7:49 am

Lemon Lavender Cupcakes

I’ve had several requests lately for the Lemon Lavender Cupcakes that I made for my sister’s recent lovebirds themed bridal shower. So today, by popular demand, I’m sharing the recipe! The cupcakes have layers of subtle, fresh flavors that work perfectly for a shower or party.  Enjoy!
lemon lavender cupcakes

Lemon Lavender Cupcakes
Lemon Cupcakes
1 1/2 C self-rising flour
1 1/4 C all-purpose flour
1 C butter
2 C sugar
1 tsp vanilla
4 eggs
1 1/2 Tbsp fresh lemon zest (1 lg lemon)
2/3 C fresh squeezed lemon juice (3-5 lemons)
1/3 C half and half

Preheat oven to 350. Combine flours in a small bowl and set aside. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time and beat in vanilla and lemon zest. Juice lemons. Begin with the flours and alternately add one-third of the flours and half of the lemon juice beating well after each addition. Add final third of flour and beat well. Beat in half and half. Spoon mixture into lined muffin pans, filling each cup 3/4 full. Bake for 20-22 minutes for large cupcakes or 15-17 minutes for standard cupcakes. Let cool completely.

Lavender Frosting
8 oz reduced fat cream cheese (room temp!)
4 Tbsp butter (room temp!)
3+ C powdered sugar
1/2 tsp vanilla
1 Tbsp half and half
2-3 Tbsp flour (if needed)
3-4 Tbsp Lavender Simple Syrup

Lavender Simple Syrup
1 Tbsp dried lavender flowers
1/4 C sugar
1/2 C water

In a small sauce pan, combine sugar and water and bring to a simmer until sugar is dissolved. Add lavender and simmer on low heat for 3 minutes. Strain liquid into a small bowl to remove lavender and let cool completely.

In a large bowl, beat together butter and cream cheese until well combined. Beat in vanilla and 2 Tbsp simple syrup. Beat in powdered sugar, one cup at a time until mixture is moderately sweet. Add 1-2 more Tbsp simple syrup. Beat in additional powdered sugar if mixture is not sweet enough or half and half to get a creamier consistency. To thicken, add more powdered sugar or a few Tbsp flour and beat well. Lavender flavor will be subtle. Frost cupcakes and sprinkle with dried lavender flowers.
lemon lavender cupcake

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by | June 29, 2011 · 8:53 am

Cream Cheese Frosting

This cream cheese frosting recipe is probably my number one requested recipe.  It blends a traditional butter cream frosting with a cream cheese frosting to create an icing that is rich and creamy but not overly surgery.  It tastes good on just about anything, but I especially love it on simple vanilla cake.


Cream Cheese Frosting

1 8oz brick of cream cheese, softened

1 cup (2 sticks) butter, softened

4-6 cups powdered sugar

1 tsp vanilla

2-3 Tbsp milk

Start by blending the softened butter and cream cheese until smooth.  Add a few cups of powdered sugar one at a time and blend after each addition.  Add the vanilla and the milk and blend again.  Finally, add the rest of the powdered sugar, a little at a time, until you reach the consistency that you desire.

Don’t forget to taste as you go in order to get the right amount of sweetness for your liking!

 

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by | June 22, 2011 · 8:57 am

{Haute Pie} Classic Blueberry Pie

This blueberry pie recipe was passed down from my grandmother.  It is such a simple, basic recipe that creates the most delicious pie.  I make it every year when blueberries are in season and it is always gone within days at my house.  Many people believe that making a pie is so complicated, but this recipe proves that it really is simple as…well…pie!

Blueberry pie

4 cups fresh blueberries
1-2 tsp freshly squeezed lemon juice
1 cup sugar
5-6 Tbsp flour
top and bottom pie crust – either store bought or homemade

Wash your blueberries and lay them out to dry.  You want them to be dry before you start your pie so you don’t add too much unnecessary moisture.

Place your blueberries in a large bowl and coat with lemon juice.  In a small bowl, mix the sugar and flour.  Pour the flour mixture over the blueberries and gently mix, being careful not to mash up any blueberries.  (For the best results, let the blueberries sit like this for about an hour to give the sugar some time to work its magic)

Preheat oven to 425.  Place bottom crust in a pie plate, add blueberry mixture and cover with top crust.  Crimp the edges and cut slits to vent.

Cook the pie for 25-35 minutes or until the crust is golden brown and the blueberries are bubbling.

Let cool slightly before cutting.  Serve with vanilla ice cream or homemade whipped cream.

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by | June 15, 2011 · 8:22 am

Cheesecake filled Strawberries

With strawberry season right around the corner, I have been searching for some new strawberry recipes.  I came across this one from the Our Best Bites cookbook and decided to make them for a summer cookout this past weekend.  The recipe was simple and just a little bit fussy, but everyone at the party raved about these strawberries.  This recipe is definitely a keeper!

Cheesecake filled strawberries

2 pints of medium to large strawberries
1 8oz brick of cream cheese
3/4 cup powdered sugar
1 tsp almond extract
Wash and dry your strawberries.

Mixed the softened cream cheese with the powdered sugar and almond extract.  Set aside.

Using a knife, slice the strawberry about 3/4 of the way down from tip to stem, being careful not to cut the strawberry in half.  Then, slice the strawberry the other direction, so you have made at “X’.

Fill a pastry bag with the filling and, using the star tip, fill each strawberry with the cream cheese mixture.

These can also be drizzled with chocolate or even half filled and then chocolate dipped, like Stef’s mother-in-law suggested!   Next time I will most definitely add some chocolate.

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