Archive for the ‘Desserts’ Category

h1

Brown Butter Peach Crumble Bars

June 29, 2012

Peaches are one of my favorite fruits, so when they were on-sale a few weeks ago I knew I had to get a bunch of them. And then I stumbled across this recipe from How Sweet It Is and knew that I had to make them right away.

They are pretty crumbly, but that didn’t stop me from taking them to a church function. These also would go great with some vanilla ice cream. Next time I make these, that will be a must.

I cut out some of the sugar, and still thought they were a little bit too sweet. Next time I’m going to try to cut out even more sugar. I find that the peaches give these bars way more than enough sweetness.

Brown Butter Peach Crumble Bars

recipe slightly adapted from How Sweet It Is

Ingredients:

  • 1 & 1/2 cups old-fashioned oats
  • 1 cup whole wheat pastry flour
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup butter
  • 4 ripe peaches, chopped

Directions:

  1. Preheat oven to 350 degrees. Grease an 8×8 baking dish, and set aside.
  2. In a large bowl, mix the oats, flour, sugar, salt, and cinnamon until combined. Set aside.
  3. In a small saucepan, melt the butter over medium heat. Stir continuously until you see brown specks in the butter, and it starts to give off a nutty smell. Add the butter and vanilla to the oat mixture. Then fold in the peaches.
  4. Press the batter into your greased baking dish. Bake for 25-30 minutes or until it’s golden brown and set in the middle. Let cool completely before cutting.
  5. Enjoy!

— the Jilb

Advertisements
h1

Knock You Naked Brownies

June 22, 2012

I made these brownies awhile ago for a Church thing. They are the best brownies I have ever had. Really. They’re that good. I am SO glad I had a place to get rid of them or I probably would have eaten the whole batch.

I got this recipe from The Pioneer Woman. I don’t think she’s ever steered me wrong. Her recipes are so simple, and so delicious. I love her.

The only thing I changed about this recipe was that I didn’t add the pecans. I forgot them. Next time I will definitely add the pecans though. And I baked them in a 9×11 pan instead of the 9×9 pan that was called for.

Once the kids saw what I was baking, I had little fingers itching for a bite. I finally gave in, and gave each of them a little taste.

Recipe from The Pioneer Woman, which can be found here.

Enjoy!

— the Jilb

h1

Batman Cookies (and some other ones, too)

May 30, 2012

So, birthday cookies. I’ve gotten real caught up in making and decorating sugar cookies lately. I’m kind of obsessed and it’s probably not a good thing, especially when I’m trying to cut out sugar. Ha!

The kids really wanted a Batman themed birthday party. We’ve done cupcakes, cake, and all that jazz, so I thought something different would be fun. In comes the Batman Cookies.

I figured I would decorate these like I did the last sugar cookies I made, which was to pipe an outline, flood the cookie with royal icing and then once that was dry (the next day), I would pipe an outline again and put sprinkles on them. Well, for the Batman cookies I was going to pipe the Batman logo, flood black icing in the middle of the logo, let that dry until the next day, and then pipe a yellow outline around the cookies, and then flood the rest of the cookie yellow. That seemed like a lot of work (which I was totally willing to do!), and then I stumbled across something that changed the way I ended up doing these. Over at Vanilla Bean Baker, she piped the Batman logo on wax paper, flooded it was black icing, and then let it sit overnight. Then the next day, I outlined my cookies in yellow, flood it with yellow icing, and after waiting a few minutes I put the black Batman logo on top of the icing.

You can see in the third picture what happens if you put your logos on right away. The icing went over the outline. So, I took one for the team and ate half of it. Pretty tasty. I found that if I waited at least 5 minutes before I put the logo on, I didn’t have any cookies problems.

I also decided to do some number cookies. The Princess will be turning 5 next month, and the Twins turned 3, so that’s what we did.

These were a piece of cake. I outlined the numbers first using piping icing, then I flooded them with flooding icing, and decorated them right away with leftover yellow piping icing from the Batman cookies. See the hearts in the purple “5” cookies? Those are my favorite. All I did was put a bunch of yellow dots in the middle of the cookie and then I took a toothpick and dragged it through the yellow dots. So easy and so cute!

If you’re thinking about making cookies like these you should head over to The Sweet Adventures of Sugar Belle. She’s where I got my Sugar Cookie recipe, my Royal Icing recipe, and the many, many tips on how to do cookies like these. I pretty much followed all her recipes, and tips to a T and these are what I got:

— the Jilb

h1

Raspberry Cheesecake Bars

May 28, 2012

Happy Memorial Day to you all! We’ve got a day with the kids, maybe some grilling if it’s nice out (it seems to always rain in MN on Memorial Day), and Reinman has a few softball games to finish the day off.

What I’ve got for you today is another dessert recipe. I really, really love sweets. I was able to make these without sugar, which made me very happy. Ever since we’ve cut out sugar (or at least cut wayyyyy down) I’ve been feeling so much better during the day, less tired, less crabby, and I have a lot more energy.

So, about these bars. They are excellent. If you like raspberries, you will love these. If you like cheesecake, you will love these. I even added a little lemon zest on the top of the bars, which gives them a nice zing.

Make these guys for your next party (unless you want to eat them all yourself! no judging from me!) and you will be a hit. I brought them to a school party for the Princess and they were gone in a flash.

Raspberry Cheesecake Bars

recipe adapted from My Kitchen Snippets

Ingredients:

for the graham cracker crust:

  • 1 cup whole wheat flour
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup butter, melted
  • 1/4 cup honey

for the cheesecake layer:

  • 2 packages (8 oz each) low-fat cream cheese, softened
  • 1/4 cup honey
  • 1 & 1/2 T flour
  • 3 T lemon juice
  • 2 eggs

for the raspberry layer:

  • 1/2 cup raspberries (fresh or frozen)
  • 1 T honey
  • 2 T water
  • 1/2 tsp lemon zest

Directions:

  1. Preheat oven to 400 degrees. Line a 8×8 baking dish with parchment paper and lightly grease it.
  2. In a small bowl, whisk together your flour, cinnamon, baking powder, and baking soda. In another bowl, mix together your melted butter and honey. Add honey butter to your flour mixture and mix until all ingredients are well-incorporated. Pat your graham cracker crumbs into the bottom of your baking dish and bake for 7-10 minutes or until middle is firm. Let cool. Turn oven down to 325 degrees.
  3. In a large bowl, beat your cream cheese, honey, flour, and lemon juice until mixed together. Add eggs, one at a time, beating after each addition. Pour over crust.
  4. In a small saucepan, add your raspberries, honey, water, and lemon zest, cooking over low heat for 5-10 minutes until raspberries are broken down. Remove from heat and puree them in a blender or a food processor. Gently drop spoonfuls of the raspberry puree over the cheesecake layer. Cut through batter several times with a knife to get the swirl effect. I then sprinkled another teaspoon of lemon zest of the bars, but that’s optional.
  5. Bake at 325 for 40 minutes or until the center is set. Let cool, and then refrigerate at least 4 hours (I did overnight) before cutting.
  6. Enjoy!

— the Jilb

h1

Raspberry Loaf Cake

May 16, 2012

Ever since I saw this recipe for Iced Raspberry Loaf Cake a few months ago, I really, really wanted to make it. I finally got to it last week, and am so glad I did!

I spent a ton of time trying to figure out how to make an icing that didn’t contain powdered sugar. Well, I tried a few different things and nothing turned out exactly how I planned so I left the icing off. And you know what? I don’t think this cake needs any icing. The raspberries, honey, and sugar make this cake sweet enough. Although if someone knows of a good icing or glaze recipe that doesn’t contain refined sugar I’d love to hear about it.


This cake (or maybe it could be called a bread?) was perfect for our mid-morning coffee break. I also think it would be great for dessert, a snack, or pretty much whenever you wanted it. It was really easy to make, sort of healthy because I cut most of the sugar out and added in more whole wheat flour, and most importantly it was a crowd-pleaser with the Baby eating three pieces.

Raspberry Loaf Cake

recipe adapted from Martha Stewart

Ingredients:

  • 1/2 whole wheat flour
  • 1/2 cup bread flour (or all-purpose flour, or maybe even whole wheat pastry flour)
  • 1/2 tsp instant yeast
  • 1/2 tsp coarse salt
  • 2 T ground flax seed
  • 2/3 cup sour cream or Greek yogurt
  • 2 T butter, melted
  • 3 large eggs, plus 3 large egg yolks, at room temp
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1 & 1/2 tsp pure vanilla extract
  • 1/2 cup raspberries

Directions:

  1. Preheat oven to 350 degrees. Coat a loaf pan with non-stick spray, line it with parchment paper, and lightly coat again.
  2. In a small bowl, stir together flours, yeast, salt, and the flax seed. In a separate bowl, whisk together sour cream and butter.
  3. In a large bowl, beat eggs, yolks, sugar, honey, and vanilla with an electric mixer on medium speed until pale and thick, about 6 minutes. With a large rubber spatula, fold in flour mixture until all is well incorporated, then fold in raspberries, being careful not to overmix. Pour batter into pan.
  4. Bake 45-50 minutes or until a toothpick inserted into center of cake comes out clean, rotating the pan halfway through.
  5. Let cake cool in pan on a wire rack at least 20 minutes. Remove cake from pan and let cool completely on wire rack.
  6. Enjoy!

— the Jilb

h1

Carrot Oatmeal Cookies

April 27, 2012

To finish off our cookie week I figured I’d give you all something extra healthy: Carrot Oatmeal Cookies. Let me tell just because they’re healthy, doesn’t mean they lack flavor. These cookies are packed with really healthy things like carrots, oats, and walnuts. That mixed with the coconut oil and maple syrup and you really have yourself something. Something tasty, that is.

These Carrot Oatmeal Cookies are like carrot cake in cookie form. They’re soft. They’re nutty. And they’re really, really yummy.

These cookies are also very versatile. You could add in some unsweetened coconut. Lemon zest. Pecans instead of walnuts.

Out of all the sugar-free cookies I’ve tried, these have been my favorite. (And trust me when I say I’ve tried a lot!). Also, I got this recipe from 101 Cookbooks, where there are ton of healthy recipes that I cannot wait to try. Next, I want to try these cookies that are filled with chopped chocolate, bananas (sorry, Mom!), oats, and coconut.

Carrot Oatmeal Cookies

recipe from 101 Cookbooks

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • scant 1/2 tsp fine grain sea salt
  • 1 cup oats
  • 2/3 cup walnuts, chopped
  • 1 cup shredded carrots
  • 1/2 cup real maple syrup, at room temp
  • 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
  • 1 tsp fresh ginger (I used 1/2 tsp ground ginger)

Directions:

  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, whisk your flour, baking powder, salt, and oats together. Mix in your shredded carrots and walnuts.
  3. In a separate smaller bowl, whisk your maple syrup, melted coconut oil, and ginger together. Mix this into your flour mixture and stir until just combined.
  4. Using a tablespoon as a scoop, drop your dough onto the prepared baking sheet, leaving about 2 inches between cookies.
  5. Bake 10-12 minutes or until cookies are golden on top and bottom.
  6. Let cool a minute or two on baking sheet and then move to a wire rack.
  7. I got about 2 dozen cookies.
  8. Enjoy!
h1

Oatmeal-Flax Chocolate Chip Cookies

April 25, 2012

These cookies are so healthy and so good for you! Okay, maybe not exactly but a little flaxseed and oatmeal can’t hurt, right?

These Oatmeal-Flax Chocolate Chip Cookies are chewy, fluffy, and full of chocolately goodness. They were a huge hit with my kids, and I’m sure they would be with yours! (And if you don’t have kids, I won’t tell if you eat the whole recipe.)

I know I have a few chocolate chip cookie recipes on this blog, but I honestly don’t mind. Can you ever have too many chocolate chip cookie recipes? I didn’t think so.

So, you know what you need to do. Go. Make these cookies. And then eat them. Before you bake them, first you must try the dough. (If you’re into that sort of thing. I am so into that sort of thing. I LOVE cookie dough.) And then come back and thank me.

Oatmeal-Flax Chocolate Chip Cookies

recipe adapted from The Food Network Magazine

Ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour (next time I am going to get rid of the AP flour and do all whole wheat. yum!)
  • 1 cup quick-cooking oats
  • 1/4 cup flaxseed, finely ground (I used flaxseed meal)
  • 1 tsp baking soda
  • 1/4 tsp coarse salt
  • 1 tsp instant coffee granules
  • 1/2 tsp cinnamon
  • 1/2 cup butter, softened
  • 1/4 cup coconut oil, melted and cooled (you could omit this and add 1/4 cup butter if you want)
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

Directions:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
  2. Whisk the flours, oats, flaxseed, baking soda, salt, coffee, and cinnamon in a bowl.
  3. Beat the butter, coconut oil, and sugars until fluffy, about 4 minutes. Add eggs one at a time, beating after each addition. Add vanilla and beat some more.
  4. Add the flour mixture to the butter mixture and mix well. Stir in the chocolate chips.
  5. Drop heaping tablespoonfuls of dough onto lined baking sheet, about 2 inches apart. Bake until golden brown, about 10-12 minutes (mine were perfect at 11). Let cookies cool for a few minutes on the baking sheet, and then move to wire racks to cool completely.
  6. Enjoy!!

— the Jilb