A healthy alternative for those who love eating lead-based paint. An unhealthy alternative for vegetables and other health-related food items due to the fact that they’re cookies.
The method is simple: alternate piping thick films of dyed icing onto the center of a sugar cookie until the colors create a marbled rainbow effect and spill over the sides.
Here’s the cookie tutorial!:
For the icing:
3 cups powdered sugar
6 tsp milk
6 tsp light corn syrup
1 tsp vanilla extract
Food dye (I used the 3 primary colors)
1. Whisk together the milk and powdered sugar, then add the corn syrup and vanilla.
2. Divide the icing into 3 portions and dye each with your colors of choice.
Alternate piping thick films of dyed icing onto the center of a sugar cookie until the colors create a marbled rainbow effect and spill over the sides. Use cooled, flat sugar cookies for the best results.
For whatever reason, I’ve never been able to truly enjoy a mint-flavored anything. Whether it’s ice cream, cookies, or candy, I have always steered clear of mint chip, thin mints, and peppermint patties, respectively. If it registers as the same flavor of my toothpaste, I’m not into it. However, I will say that the difference between the flavors of fresh mint and bottled peppermint oil or tictacs is too immense not to call them by completely different names. The fact that all mint is considered to be on the same playing field is devastating, my point being that I enjoy desserts made with fresh mint, and do not enjoy desserts made with artificial mint flavoring. In the title, I made it my business to clarify: this is strictly fresh mint and nothing else.
Make sure the pastry of your tart shell is cooked all the way through before filling, or you’ll have a hard time making clean slices. Also be sure to leave some excess dough around the edges, as the puff pastry will shrink as it bakes.
Make the tart:
1/2 pint (1 cup) heavy cream (+ more for whipped cream)
10 oz dark chocolate, chopped (or 10 oz chocolate chips/chunks)
1 sheet of puff pastry
1 cup of fresh mint, roughly chopped
1/4 cup sugar
1 tablespoon light corn syrup
Preheat the oven to 350. Roll out a sheet of thawed puff pastry dough and lay it in a 9 in pie plate, then bake for 10-15 minutes or until golden brown. (The middle will puff up, but once removed from the oven, press it down with a spoon.
To make the mint syrup, crush the chopped mint with the sugar in a small saucepan with a wooden spoon. Add 1/2 cup of water and turn the stove on medium-low. Let the mixture simmer until it’s thickened slightly and is tinted light green. Strain the syrup through a sieve and set aside.
In another saucepan, heat the cream with the corn syrup until bubbles form around the edges. Pour the cream over the chocolate and let sit for 3 minutes, then stir until smooth. Add 4 tablespoons of the mint syrup and stir until combined.
Pour the chocolate mixture into the puff pastry shell, cover and refrigerate for an hour (or until completely cool). Make whipped cream and add 3 tablespoons of mint syrup to the cream before whipping. Spread the whipped cream over the tart and refrigerate until set.
Your entire life depends on whether or not you foil and grease the pan you’re using to make this liquid gold/drug of a dessert. Don’t learn the hard way. Also, if you’re as impatient as me when it comes to waiting, the bark a few minutes fresh from the oven is equally good spooned over ice cream as it is when it’s solidified in bark form.
Make the Bark:
20-30 saltine crackers
2 sticks of salted butter (1 cup)
1 cup packed brown sugar
1 cup of whole almonds, roughly chopped
Line a baking pan with foil and grease it. Cover the bottom of the pan with saltines and sprinkle a handful of almonds over the crackers.
In a small saucepan, stir together the butter and sugar until boiling. Reduce the heat and let the toffee simmer for a couple minutes, stirring frequently. Once it’s thickened, stir in the rest of the almonds and pour the mixture over the saltines.
Let the bark cool before cutting, or just wait a few minutes and spoon the toffee over ice cream.
You’ve probably been there before: the mental debate you have with yourself regarding whether or not making a cake from scratch is worth the time and effort, rather than simply following the 3-step instructions found on every box in probably the most artificial section of the grocery store. There’s always an easy way out, giving in to the oil, egg, and water recipe, but it’s lazy. Then, there’s the more complicated and time consuming way, the eggs, sugar, flour, butter, baking powder, vanilla, etc. recipe, but it’s tedious when you don’t have all the time in the world. Don’t settle for the watered down flavor of death, but don’t go to great lengths if the pay off isn’t worth it! Instead, upgrade the boxed cake mix with easy substitutions so there’s a happy medium (or be an overachiever and make a cake from scratch, but no one likes overachievers. How dare you) (But use one of my cake recipes if you decide that’s what you want to do) (no pressure)
Make the chocolate cupcakes/cake:
Ingredients (depending on the cake mix)
an extra egg (I used 4 eggs)
2 tbsp of sour cream (it makes the cake moist)
milk instead of water
1/4 cup of coffee (you won’t taste the coffee but it enhances the chocolate)
For the frosting: Beat together 4 oz of softened cream cheese and a can of frosting.
Follow the instructions on the box, but only beat the mix for 30 seconds instead of 2 minutes.
If, on any given day, I was posed the question of what my favorite thing(s) is/are, my answer would probably consist of a brief list, and would definitely include both coffee and ice cream (also dogs when they sigh really loud and peeling plastic off a new thing). So when I first heard someone mention the Italian coffee/ice cream-based drink dessert infamously known as an affogato, I said “why would you eat an avocado at this hour?” then someone said, “not an avocado, an affogato” then I said “oh.” It was a life changing moment!
This is my take on a classic affogato (cold ice cream + a shot of hot espresso), but instead of using a scoop of classic vanilla, I encourage you to try this flavor instead! It’s fresh, it’s edgy, it tastes nothing like avocado, and it gives you that dog sigh sentiment that only coffee AND ice cream lovers understand.
Make the Ice Cream:
3 large egg yolks
2 cups heavy cream
1 cup whole milk
3/4 cup cocoa powder
1/2 tbsp. sea salt (one of the most important ingredients not present in the ingredient picture my bad)
1/4 cup maple syrup (Grade B is best)
+ one shot of espresso or strong coffee
In a medium sized sauce pan, whisk together the egg yolks and sugar until pale yellow. Whisk in the salt, then the milk, and heat at medium-low, stirring constantly until the mixture is thick enough to coat a wooden spoon.
Remove from heat and whisk in the maple syrup and cocoa powder (make sure there are no cocoa lumps before refrigerating!)
Transfer the ice cream base to a (preferably metal) bowl, cover with plastic and place in the fridge for at least two hours, or until cold.
Once the mixture is chilled, stir in the heavy cream and churn in an ice cream maker, then transfer to an airtight container and freeze until firm.
When the ice cream is firm, scoop into glasses or bowls and serve with a shot of espresso or strong coffee. Pour the coffee over the ice cream and eat/drink with a spoon 🙂
And now for something completely different! Normally, you won’t see me using dark colors or spicy flavors during the months of February through July, but technically these still taste summery, despite the deep Halloween-natured blood orange hue (I debated on holding off on posting this one until late August at the least, but all these bars really are is a spin on lemon bars, which I’ve always associated with early July).
Make sure to use ripe oranges to ensure the juice’s dark pigment will dye the filling!
Make the bars:
Juice and zest of 1 blood orange
2 large eggs
2/3 cup white sugar
1/4 tsp baking soda
1 tbsp. lemon juice
Powdered sugar (optional)
1 cup flour
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of ground cloves
Pinch of ground ginger
1 stick of softened butter
Preheat the oven to 350. In a food processor, pulse together the flour, butter, spices, and sugar until a soft dough forms. Press the crust into a glass pan (8×8) and bake for 20 minutes, or until golden brown.
Beat together eggs, sugar, lemon juice, and baking soda. Stir in the orange juice and zest.
Pour the filling into the hot crust when it comes out of the oven, then return to the oven for 15 more minutes or until the bars are soft but firm in the middle.
Let cool completely, and serve with sifted powdered sugar.
As much as it pains me to say it, simply because I draw a line for how cheesy my content on here can get before exceeding the clichéd and generic white mom style of blogging boundary, spring has sprung (cringe!!).
But despite this awful phrase that needs to die right now immediately, spring is actually here again, which calls for spring flavors and colors. When it comes to April, I’m down for all things floral and light (i.e lavender, lemon, and honey)! Therefore, these glazed donuts are a perfect teatime dessert or springtime breakfast, and really taste like April.
Make the donuts:
3 tbsp honey
1 cup milk, heated
1 package active dry yeast
1 cup lavender sugar (divided)
3 1/2 cups of flour
3 eggs, whisked
1 lemon, zested
Oil, for frying
1 stick of softened butter
In a Kitchen Aid bowl, stir together the warm milk and yeast with the dough hook attachment and let it sit for 5 minutes.
Stir in whisked eggs and 3/4 cup of lavender sugar, then add in the butter, lemon zest, and honey. Mix in flour until the dough pulls away from the sides of the bowl.
Cover with a damp cloth and let the dough rise for an hour.
On a floured surface, roll out the dough and cut into rounds with a cookie cutter or glass. Punch a hole in the middle with the end of a wide, round frosting tip or small cookie cutter.
Fry the donuts in hot oil (about 350 degrees) until golden brown, for about 1 minute on each side. Let cool, then coat in lavender glaze (3 cups powdered sugar + 5 tbsp. milk + 1/4 cup lavender sugar, all whisked together) and let them sit on a rack until firm.
A couple years ago, I decided that making candy store-style truffles at home is impossible. Whenever there’s a recipe online for truffles, what it is actually most likely referring to is a combination of cream cheese (or butter) and chocolate, formed into balls and rolled in cocoa powder, then chilled to firm. At See’s Candies, Lindt, or any shop of that nature, truffles are a creamy filling encased in a shell of hardened chocolate, which is the candy I was always looking to recreate.
The other day I had a groundbreaking realization. If you make a buttercream, pipe it on wax paper in rounds, chill them, coat them in chocolate, then let them sit at room temperature until the insides have softened, you have a candy store truffle. It took me a while to realize this, and it’s probably a method many people use already, but I was still excited about my discovery. To kick things up a notch, I reduced balsamic vinegar to give them a tangy quality (that you wouldn’t normally find in a candy store truffle. It’s the best of both worlds.)
Make the Truffles
1/2 cup balsamic vinegar
4 oz dark or bittersweet chocolate, chopped
1 stick of softened butter
1/2 cup heavy cream
1 tsp light corn syrup
Semi sweet chocolate chips
In a small saucepan, heat the heavy cream and stir in the corn syrup. When bubbles begin to form around the edges, remove from heat and add dark chocolate. Let sit for a minute, then stir until smooth.
Reduce the balsamic vinegar over low heat in a saucepan until it has a syrup-like consistency. This should take about 5-10 minutes, but make sure you swirl it occasionally so it doesn’t burn!
Stir the balsamic reduction into the chocolate mixture until smooth, then transfer to the bowl of an electric mixture and beat in softened butter. Fill a piping bag with a plain round tip and pipe small circles or squares onto a wax paper-lined baking sheet then chill until firm.
Coat the chilled truffle fillings in melted semi sweet chocolate, then chill and repeat the process. Let the truffles sit at room temperature for about 20 minutes before serving so the filling has time to soften.
Here’s another holiday DIY recipe that’s perfect for either St. Paddy’s Day or your next LGBT meeting/coming out party :)!
When my mom was little, her mom would use this method of color-blocking jello by tilting parfait glasses in the fridge, alternating between red and green, to jellify each layer of jello before adding the next. This gives the jello a colorful pattern, perfect for what my grandma considered a “fancy” dessert.
This is my updated version, made with only three colors of jello and green tinted whipped cream. They’re adorable in individual mason jars for Tuesday, and so simple to make!
Make the Rainbow
1 packet yellow jello
1 packet red jello
1 packet blue jello
Green food coloring
Make each jello mixture according to the directions on the box (2 cups boiling water, 2 cups cold water).
Set a small mason jar or juice glass, tilted, in a muffin tin. Pour in red jello about 1/4 of the way up.
Chill the muffin tin to set the red jello. Then add yellow jello with the glasses tilted the other way. Lastly, after the yellow has chilled, add the blue jello.
Whip the heavy cream and tint with a couple drops of green food coloring (optional). Pipe a little decoration:)
(Also referred to as “please end my suffering” bars and “I cried harder eating these than I did watching Bridge to Terabithia” bars.)
Whenever I’m on Pinterest, like the white mom I am, I see beautiful things. There’s always photos of promising recipes and DIY ideas, and I always pin stuff hoping one day I’ll get around to recreating all the mouthwatering projects I come across. This morning, since it actually is, in fact, a rainy day, I decided to turn the tables a bit and not let gloomy day laziness get the best of me:)
Whilst scrolling through the food tag on my pinterest, (still not positive how the site works in general btw), I was reminded of a pin I pinned a phile pack. (That sounded so much funnier in my head I’m so sorry..) There was a recipe for “carmelitas” with a short description, “Chocolate and caramel sandwiched in an oatmeal cookie crust. No mixer needed!” Almost immediately, with only 12 words to guide me, I knew exactly what had to be done.
Make them as soon as you can. You will cry yourself to sleep, trust me.
Make the Carmelitas
1 cup rolled oats
1/2 tsp. cinnamon
1/4 cup brown sugar
1 1/2 stick butter
1/4 cup flour
1/2 tsp. baking powder
1 cup heavy cream
1 cup white sugar
Preheat oven to 350 and grease an 8×8 glass pan.
In a small saucepan, heat white sugar and 5 tablespoons of water and swirl over medium heat until golden. Add 1/2 stick of butter and heavy cream, stir until smooth. Whisk in flour and baking powder, then set aside.
Melt butter until brown in another saucepan, then remove from heat and stir in brown sugar. Add rolled oats and stir until combined. Press the mixture into the pan in an even layer, then bake for 10 minutes.
Pour caramel into oat crust and add a layer of chocolate chips. Sprinkle more oats on top, then bake until golden for about 15 minutes. Let sit for a few hours before cutting into squares!