Tag Archives: dessert
Don’t you love it when a night that is apt to be a total week-night bore turns into something completely epic just by turning on the oven and baking your heart out? I must mention, too, that it’s pretty fun to experiment with a recipe that could be a total win or a total fail, but when it’s just you and your roomie in the end, who cares! Okay so who wants the recipe?? Scroll down for this #lifechanger. Side note: these are perfect for the holidays + they are totally not healthy (but they are beyond yum). P.S. it is rumored that these sweet treats are overtaking New York and London. Add that to your list of reasons to indulge.
-Pillsbury “flaky layers” biscuits
-Dark or milk chocolate (whatever you prefer; get one that can be easily melted)
Let’s get started:
1. Get a good sized sauce pan and pour canola oil in it until it is approximately half way full. This is what you will fry the donuts in!
2. Heat the oil a little below medium on your stove top. Now open the biscuit package and lay out each biscuit. Poke a hole in the middle of each…SAVE THESE (we used these for cronut holes!) Your oil should be at the perfect temperature at this point.
3. Before you fry the donuts, create a plate with a paper towel on top.
4. In a bowl, mix cane sugar and cinnamon. Predict the amounts! You can make it as sugar dominant or cinnamon dominant as you want.
5. Dipping sauce* Get a small sauce pan to melt the chocolate. Place the chocolate in the pan and melt on a medium heat. **It’s important to stir constantly so it doesn’t burn. When completed, turn the stove off. Leave the pan on the cook top so that it stays warm.
6. Add half a teaspoon of salt and a teaspoon of vanilla to the chocolate.
7. Place each prepared “donut” into the oil (we were able to fit three in the pan at a time). Let this side fry for one minute or until golden brown and flip. Do the same thing on this side. Place the fried donuts on the paper towel plate.
8. Once you have completed frying the donuts, roll them in the sugar and cinnamon mixture.
9. Pour the chocolate into a bowl.
Treat yourself with these amazingly delicious treats! They are so easy, and a sure way to brighten your day!
Makes 24 Peanut Butter Cups
Approximate Time: 45 Minutes
What You’ll Need:
Organic Powdered Sugar
Natural Peanut Butter
2 Bags Natural Chocolate Chips
Mini Cupcake Liners
Mini Cupcake Pan
Boil water in a deep pot, and put a smaller pot inside the boiling water. This helps the chocolate chips melt without burning. Pour a full bag of chocolate chips into the small pot. Don’t put the pots up!
Once the chocolate is completely melted, spoon a small amount into the cupcake liner. Bring the chocolate up on the sides of the liner. Place the tray in the freezer for 15 minutes to harden.
While the chocolate is in the freezer, grab a bowl and mix 1 1/2 cups of peanut butter and 1/2 cup of powdered sugar together.
Once the chocolate has hardened, spoon in a very small amount of your peanut butter/powdered sugar mix into the cupcake liners.
In the small pot, pour in half a bag of chocolate chips. Once melted, spoon on top of peanut butter and fill the liners as closely to the top as possible.
Put the tray in the freezer for 15 minutes, or until completely cooled.
Are you looking for a new place to spend date night? Or maybe a night to catch up with the girls? We have something in store for you. Try out Halcyon Coffee Bar & Lounge in Austin for a nice little treat, tableside s’mores. The delicious dessert is served with a small personal fire pit to enjoy the full experience of roasting marshmallows. Creative and fun!
Not only has the internet given us the ability to communicate with friends across the globe, but it has provided a forum for the most scintillating of topics: food! I’ve recently been bitten by the food blog bug and cannot stop sleuthing for the yummiest and healthiest recipes out in cyberspace. Through a friend, I found Joy the Baker. Not only are her recipes delicious and nutritious, she serves them up with a dose of wit and style – her pictures will make you drool every time.
So if you’re a newbie to cooking or an expert looking for a new spin on a classic, try her recipe for Peach Cobbler for One. I located all of the ingredients at my local farmer’s market, used all organic products, and never felt healthier after eating dessert. Can we say, “Seconds, please!”?
Try this recipe, you won’t regret it. Scout’s honor.
What You’ll Need:
-1 ripe peach
-1/4 cup all-purpose flour
-1/4 cup packed light brown sugar
-3 tablespoons old-fashioned oats
-1/4 teaspoon ground cinnamon
-pinch of salt
-1 tablespoon shredded coconut
-1 tablespoon slivered almonds
-2 tablespoons cold unsalted butter, cubed
Follow these easy breezy steps:
Place a rack in the center of the oven, and preheat oven to 350 degrees F.
Slice a peach in half and remove the pit. With a small spoon, scoop out the dark red pit center, creating more room for the crumble topping.
In a small bowl, whisk together flour, brown sugar, oats, cinnamon, salt, coconut, and almonds. Add butter and work it into the dry ingredients with your fingers. Quickly break up the butter until it is well combined. Some of the butter bits will be the size of oat flakes; others will be the size of small peas.
Place peach halves, cut side up, in a small, oven-safe dish. Top each peach half with a generous portion of crumble topping. Heap it on! It’s fun!
Bake for 20 minutes, until topping is golden brown. Remove from the oven and serve warm with vanilla ice cream or cold milk. Peaches are best served warm from the oven.
*I actually doubled this recipe for family. Needless to say, we all fell into food comas.
For additional delectable recipes, visit Joy’s blog.
Yep, I dare to say nothing is better than good quality chocolate. Whether it’s infused into a coffee mug with fresh whipped cream scooped on top and then finished off with more magical dust (aka cocoa powder) or packaged into a carefully wrapped bar of goodness, this superfood sometimes turned sweet is a food worth highlighting. I have to admit that I have been inspired, yes inspired, by my latest chocolate bar buys, and I can’t help but share them with you!
My newest love nugget, Divine chocolate.
I thought this was just the most delicious treat I have yet to test-taste from the Whole Foods shelf, but after some Googling, I realized that in each bite I was playing a part in a more equitable trading partnership. Divine is the only Fairtrade chocolate company which is 45% owned by the farmers. What does this mean? Farmers are guaranteed to receive a better deal for their cocoa, receive additional income to invest in their community, and company ownership gives farmers a share of Divine’s profits and a stronger voice in the cocoa industry. As if that wasn’t impressive enough, you can actually meet the farmers. Cool. Go buy your bar today. My personal favorite: Mint Dark Chocolate.
Dagoba Organic Chocolate.
The mission began in 2001, when founder Frederick Schilling dedicated his energy to the purpose of concocting exquisite chocolate to benefit the people and the planet. On a vigorous search for the finest organic ingredients, Frederick searched through rainforests for the most exceptional cacao, all the while becoming inspired by the heart and soul of cacao as well as its rich history and the farmers who grow it.
His adventurous palate and great support from family and friends led to rapid company growth. In fact, his creations became the first organic chocolate bars poured and wrapped by hand. Read more about their commitment to conserving rainforests and supporting urban greening programs here. When you are at the checkout counter, I recommend the Eclipse Bar (for those of you extreme dark chocolate lovers).