Category: Misc. Sweets

Blackberry Rhubarb Crisp

Rhubarb is another one of those foods that I’ll gladly eat on any menu. I’ll show it love purely because it’s unique and not used very often. I haven’t had it in too many savory dishes, though, which is unfortunate. I toyed with the idea of a spiced rhubarb chutney, rhubarb cornbread stuffing, and rhubarb potato gratin. Don’t those sound really good?

In the end I wussed out got lazy. I had the bag of frozen rhubarb from my grandma’s garden plus a jar of blackberries. It practically made itself. The hardest part was waiting long enough to let everything thaw and drain. No one wants a soggy crisp [oxymoron much?]. Besides, what better way to test for thawed rhubarb than by eating it piece by piece? These pieces were super green and tart, which was perfect for the overly ripe and sweet blackberries.

Taking a photo of crisp sucks by the way. You know it tastes good. That’s all that matters.

 

Inspiration: Flourgirl

Ingredients

  • 4 cups thinly sliced rhubarb
  • 2 cups blackberries [drained if using canned]
  • 1/2 cup sugar
  • 1/3 cup flour
  • 2 teaspoons cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup rolled oats
  • 1/4 cup butter

Preparation

In a large bowl, mix together the rhubarb, blackberries, sugar, flour, and one teaspoon of cinnamon. Let it sit while you preheat the oven to 350° and make the topping. In the bowl of a food processor, add the brown sugar, rolled oats, butter, and remaining teaspoon of the cinnamon. Pulse until it’s well mixed and the butter is now broken into small, pea-sized chunks.

In an 8×8″ glass baking pan, pour the blackberry mixture. Drain it first if your berries created a lot of juice while macerating in the sugar/flour. Top the berries with the oat mixture. Bake the crisp for 25-30 minutes until the top is crisp and the filling hot and bubbly. Allow the crisp to sit under the broiler for a few minutes for an extra crisp topping.

Serve warm. It’s way better that way.

Chocolate Chip Coconut Shortbread Bars

You remember that time that my dog somehow managed to hit my laptop just right and post? Sorry about that.

Today was a sweet gorge fest if you were following on Instagram: a poppy seed bagel with bacon and scallion cream cheese, a mushroom swiss burger + tots + beer, and donuts. The epitome of health to be sure. Everything in moderation. The bagel shop [cart] is a new find. Rescue Bagels. It’s in the parking lot near the office, so I can have bagels all the time now. Hello weakness. Thankfully [I think], they start selling out by the time I’m thinking of lunch. They are some of the best bagels I’ve ever had, though. They’re not too chewy, but have a nice dense quality. Being freshly made helps.

These shortbread bars are a weakness, too. Similar to the brownies, I pretty much ate these all to myself. They have pretty much everything I could ever want in a cookie—shortbread and coconut. I threw the chocolate in because I could. The original recipe had walnuts, which I didn’t have on hand and I honestly don’t really care about in my baked goods. I’ll eat them, sure, but that’s just the equal opportunity eater in me talking.

I’m a sucker for a good shortbread. They’re easily one of my favorite cookies. Plain. Boring. Buttery. Dumping a bunch of coconut, butter, and brown sugar on it, wasn’t a bad idea either. It’s sweet, chewy, and coconutty. The chocolate just studded various bites, but wasn’t the dominating flavor. It’s all shortbread and coconut.

In moderation. Which includes the whole pan.

Inspiration: Honey & Jam

Ingredients

  • 1/2 cup of butter, room temperature
  • 1 + 1/2 cup brown sugar
  • 1 cup tablespoons all-purpose flour
  • 2 eggs
  • 1 teaspoons vanilla
  • 1/2 cup dark chocolate chips
  • 1/2 cup shredded unsweetened coconut
  • pinch of salt

Preparation

Preheat the oven to 375° and grease an 8×8 baking pan.

Beat together the butter and 1/2 cup of brown sugar until light and fluffy. Add one cup of flour and mix until incorporated. I found the batter to be pretty course and pebbly. Pour the dough into the prepared pan, and press evenly to the bottom. Bake for 20 minutes.

In a separate bowl, whisk the eggs and remaining cup of brown sugar together. Once it’s thoroughly mixed, add the coconut, chocolate chips, vanilla, and a pinch of salt.

When the cookie base has been baked, remove from the oven and pour the coconut mixture on top. Spread it on evenly and bake for another 20 minutes. Allow to cool completely before cutting and serving.

Chocolate Banana Chocolate Chip Muffins

I finally had two overly ripe bananas.

That never happens to me. I magically buy only what I need and will use up in a week. No more. No less. That means I never get the joy and unbridled pleasure of making banana bread/muffins/cake/general awesome.

Then as if by magic, the bananas in my general vicinity have disappeared. One store had zero bananas. The other one had the greenest bananas you’ve ever seen. I wouldn’t be eating them until next month. It’s bizarre.

My urge to make these muffins came one [really] late evening. I spent the earlier part of the night at The Box Social, a new drinking parlour, that specializes in craft cocktails and a few super good sandwiches and small bites. I was blissfully happy after a drink or three and their special panino–fig compote, creamed horseradish, caramelized onion, green apple & bleu cheese. Uh…yum. The flavor combination was wild, and I loved every single bite.

When I came home those super ripe bananas were calling to me. I needed to use them. I didn’t want fruit flies to take over the house. I also wanted muffins. I hadn’t had muffins in a long, long time. I had a bag of carob chips I wanted to use, so it happened. The stars aligned and these cute little muffins were made.

Inspiration: Skinny Taste

Ingredients

  • 2 large ripe bananas, mashed
  • 1/4 cup unsweetened applesauce
  • 1 1/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup carob [or chocolate] chips

Preparation

  1. Preheat oven to 325º. Line a muffin tin with liners or spray generously with cooking spray.
  2. In the bowl of a mixer, beat the butter and sugar together until light and fluffy.
  3. Add the egg, banana, and applesauce. Mix until smooth and thick.
  4. In another bowl, whisk together the flour, cocoa soda, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients and mix gently until incorporated.
  6. Fold in the chips.
  7. Batter will be thick. Spoon into the 12 wells of the muffin tin as equally as possible.
  8. Bake for 25-30 minutes. The tops will be set and a toothpick will come clean.
  9. Cool completely before eating.

Cinnamon Sugar Chocolate Cake Donuts

I received not one, not two, but FOUR donut pans for my birthday! [Am I the only one who goes back and forth on what looks like the right way to spell doughnut?]

Why make six when you can make 24! [I’m totally taking two back, who am I kidding?]

So first order of the donut pan? Chocolate cake donuts of course.

With chocolate glaze.

And cinnamon and sugar for fun.

I took a Jenna’s recipe for glazed cake donuts and added some cocoa powder. Then I took MamaPea’s chocolate glaze and dipped the final creations into it after shoveling spoonfuls of it in my mouth. The cinnamon and sugar was an afterthought because I had a bowl of it sitting around [everyone does that, right?]. The result was a really light, fluffy donut. It really wasn’t as dense and cakey as I would have normally liked. They weren’t bad; just not what I was looking for. After eating a couple, I tossed the rest in the fridge to let the glaze harden and to see if that firmed up the cake. Yep. By the next day, they were much more what I was looking for. Thank you refrigerator.

Ingredients

  • 1 cup all-purpose flour
  • 2 heaping tablespoons cocoa powder
  • 1/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • 1/2 cup coconut milk + splash of vinegar (or buttermilk)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup chocolate chips
  • 1 tablespoon coconut oil
  • cinnamon and sugar

Preparation

  1. Preheat oven to 350º and grease the donut pan.
  2. In the bowl of a mixer, combine the melted butter, milk, vanilla, and egg.
  3. Whisk together the flour, sugar, baking soda, baking powder, and salt before adding it to the wet mixture.
  4. Mix until just combined.
  5. If you’re fancy and have a pastry bag, use that, otherwise pour the batter into a plastic bag, cut the tip, and pipe into the donut pan.
  6. Bake in the oven for 15-20 minutes until the tops of the donuts spring back when you poke them.
  7. While they cool, melt the chocolate chips with the coconut oil. I used the ol’ microwave method.
  8. When the donuts are cool enough to touch, dip them in the glaze and then into the cinnamon sugar.
  9. Place them in the fridge for the glaze to harden, or eat right away. Who am I to stop you?

 

Chocolate Peanut Laraballs

I made Hawaiian Rice Noodles with Bacon and Crab the other night. It was so good…and so ugly. That’s why there isn’t a photo. I’ll make it again sometime, and hopefully make it something worth showing. Regardless, you can see Juls’ version and get the idea. It’s really, really good.

I’ve been pretty addicted to Bodyrock lately. I log all my workouts on Dailymile to spare you, but yeah, I really like being able to get a hardcore workout in less than 15 minutes (plus another 10-15 of stretching). Between that and walking the dog, I haven’t missed the gym…yet.

In order to cope with my Larabar lust, I made these the other night after some inspiration from Chocolate Covered Katie. They pretty much served as my dinner until I ate a cactus breakfast burrito at 1am (cactus, scrambled eggs, and potatoes = love). I stayed full from my exceptionally un-healthy awesome lunch of fried chicken x 2, biscuit with honey, and potato salad. The reason there is one lone little Laraball? I ate all most of them before realizing I hadn’t taken a photo.  Whoops!

Ingredients

  • 1/2 cup dates
  • 2 tablespoons dark chocolate chips
  • 1 tablespoon peanuts

Preparataion

  1. Toss all of the ingredients in a food processor**.
  2. Process until combined and finely ground.
  3. Wet your hands (this will be sticky!) and roll about a tablespoon of the mixture into little balls.
  4. Place completed Laraballs into the fridge to harden.
  5. Eat them all (this only makes about 8).
**I tried making this in my Magic Bullet to start, but it couldn’t handle all of the dates at once. If you split it in half, you should be fine.

Chocolate Chip Cookie Dough Bites

Has anyone been using Spotify? I kind of love it.

So these treats were the ones I took to my sister’s birthday party. I think I wanted an excuse to buy graham crackers. I’ve been eating between 2-4 sheets of them a day since I bought the box. I feel like a kid eating them, but I don’t even care. I’ll embrace my inner 8 year old.

I de-cheesed these with the use of Tofutti Better than Cream Cheese. It’s a perfectly acceptable substitute when I’m cooking/baking with cream cheese. I can’t stand it by itself on a bagel or the like. It’s got a funky flavor by itself. I did notice I needed to bake them an extra five minutes. Maybe it was the substitution? I’m not too sure. These end up being super gooey and rich (shocking, right?) and oh-go-good. If you’re taking them somewhere, do try to make them early enough so they can camp out in the fridge. I didn’t have that luxury, so when I had a leftover the next day I figured out the key to their success. They also get gross really quick. I had to toss the remaining two within two days of making them. That’s cheesecake for you, I guess.

Inspiration: My Baking Addiction

Ingredients

Crust:
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons butter, melted
Cookie Dough:
  • 5 tablespoons butter, softened
  • 1/3 cup brown sugar
  • 3 tablespoons sucanat
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup spelt flour
  • 1 cup dark chocolate chips
Cheesecake:
  • 8oz Tofutti Better than Cream Cheese
  • 1/3 cup sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract

Preparation

  1. Preheat oven to 325°.
  2. Line an 8×8 baking pan with parchment so there is an overhang and spray with cooking spray.
  3. Mix the melted butter and graham cracker crumbs together until moist.
  4. Press into the bottom of the pan to make the crust.
  5. Bake for 6 minutes, then remove to cool.
  6. In the bowl of a stand mixer, combine the butter, both sugars, salt, and vanilla until smooth.
  7. Add in the flour. Mix to combine.
  8. Add the chocolate chips by hand. Set aside.
  9. In another bowl, mix the cream cheese, sugar, and vanilla until smooth.
  10. Add in the egg. Mix until just combined.
  11. Pour the cheesecake over the graham cracker crust.
  12. Drop the cookie dough in teaspoon sized chunks all over the top. It’ll be full.
  13. Bake for 35 minutes, until the top is drying out and the cheesecake is set.
  14. Allow to cool completely before slicing into desired pieces.
  15. Serve room temperature or store in the fridge. Do the fridge. Trust me.