Category Archives: Sweet Tooth

Pumpkin Cresent Moons

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In case you were wondering, yes, the pumpkin craze is still going strong and we’re here to help fuel it a little bit more. Because I’ve already dropped enough dinero on Starbucks Pumpkin Spice Latte’s and Dunkin’s Pumpkin Spice Coffee, I brought my addiction to my kitchen. (Plus, canned pumpkin was on sale. Don’t hate.)

I combined my pumpkin addiction to my crescent roll addiction and came up with the perfect fall combo.

  • 1 can of crescent rolls (Pillsbury is the best, but for penny pinching, a generic brand is just fine)
  • 1/2 can of pureed pumpkin
  • 1/4 cup sugar
  • Dash of pumpkin spice

Preheat the oven to 380 degrees (or to roll instructions). Mix together the pumpkin, sugar, and spice until well blended. Unroll the rolls, spread on the pumpkin mixture, then re-roll in to crescent shapes. Bake for 15-20 minutes until golden brown.

They’re delicious hot or cold (I’ve actually been eating them for breakfast on my way out the door!). And they go great with my Pumpkin Spice Keurig cups. 🙂

Pumpkin Crescent Rolls

 

Happy Eating, XO.

Cupcakes to Die For

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Finally one of the best times of the year is here – Halloween! Who’s excited for it?! (Raises both hands high.) Every year we decorate the house with skeletons, lights, fog machines. That’s all good, but what about the food? When you think of Halloween you probably don’t think of food first (candy doesn’t count), but it’s one of the only times of the year you can get super creepy and creative with it. Take advantage!

I originally found this creepy cupcake post years ago from Martha Stewart. Looks like Martha’s dark side came out to play!

Below is our “easy” version of the cupcakes, but if you’re feeling daring, her full post is here.

Cupcakes

  • 1 box of devils food cake

Caramel Glass

  • 1 1/2 cups granulated sugar
  • 3/4 cup water

Frosting (Usually I’d say just use the canned stuff, but this is too good to pass up.)

  • 1 lb cream cheese, room temperature
  • 2 sticks unsalted butter, room temperature
  • 6 cups confectioners’ sugar
  • 1/2 tsp pure vanilla extract
  • 1 cup cherry preserves, strained, for garnish

Line the cupcake tin and bake according to box instructions. While they’re baking you can begin on the glass, you’ll need to let it to sit for a while. Pour the sugar and water in to a small sauce pan over medium-high heat and bring to a boil. When the mixture starts turning brown, remove from heat and pour on to a small cookie sheet. Let cool completely. For the frosting, beat the cream cheese and butter until fluffy. Gradually add in the confectioners’ sugar and vanilla extract until fully blended.

Once the cupcakes have cooled, apply the frosting. Break up the glass, and place a shard or two in the middle. Drizzle the preserves where the glass meets the frosting. Prepare evil laugh.

Broken Glass Cupcake

 

Happy Eating, XO.

Muffin Mania Part II

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My ex bf used to call me the “muffin man”, I know, how sexy! LOL but seriously, I just love making muffins. I think they are so easy and filling. They can be used as breakfast, a snack, or dessert (dollop anything with whipped cream child and its a dessert!) Anyway, to impress him early on when we were dating I made my scrumptious pumpkin muffins, and you know I just tossed my leftover veggies in some muffins just last week. So clearly, there is no stopping me on my muffin mania rampage. I realized I needed to do something more traditional and since its still summer and the berries are in abundance, I wanted to do a mixed berry muffin. Watch out Dunkin Donuts low fat blueberry, you may now be my 2nd favorite. Hope you love these as much as I did!

  • 3 cups (375g) all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (honey works as well)
  • 1 cup milk, at room temperature (original recipe calls for buttermilk, but I don’t have that stuff on hand so I just used the 1% I had in my fridge for cereal).
  • ½ cup canola oil (don’t skip the oil, this will make the muffins moist, you could use melted butter, but this muffin is better w the oil)
  • 1 teaspoon vanilla extract
  • 2 cups (340g) mixed berries**
  • coarse sugar for sprinkling on top if you wanna really be like Dunkin Donuts.

In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.

In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over-mixing which will make for tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Very gently to avoid them from leaking their color, fold in 1 and 3/4 cups mixed berries. ** For a little culinary twist I like to add some citrus zest or peel to the muffins. Lemon tends to be a good tart compliment to blueberries and orange works well with the raspberries and strawberries. You pick which one or both you want and throw in a tsp. if you feel so bold.** Then, spoon batter into prepared muffin tins, filling all the way to the top. Using 1/4 cup of the berries you have leftover, press a few into the tops of each muffin. Sprinkle with coarse sugar if you fancy. Bake at 375 degrees for 20-25 minutes and let cool before serving.

Happy Eating, XO.

Tea Party with the Easter Bunny

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So if you are actually more of a grown up than me and maybe wanna swap out these recipes for a bridal or baby shower vs. a make-believe Easter bunny tea party, feel free to. I mean that is OBVIOUSLY not what they are intended for and are strictly meant for large hat, gloves, and pearl wearing occasions such as Easter Sunday. However, I will not judge you for using them for adult events in which Mimosas and Bloody Mary’s are served in place of tea & crumpets. Not that I have any clue what a crumpet is nor will I be showing any of you how to make one. Luckily, a lot of the essentials for this tea party you already have in your arsenal of recipes. Look back at the truffled crostini and the deviled eggs as a good place to start.Then build upon the fine tea party foods by adding the two finger sandwich recipes below:
  • 2 tbsp. butter (unsalted)
  • 1 tbsp. chopped chives
  • 1 cucumber thinly sliced in rounds (word on the street is radishes are a great replacement ,but kids find it spicy so I left it as cucumbers, but a thought if you want to do half & half).
  • salt & pepper to taste
  • 6 slices of bread cut into the same sized rounds as the cucumber (I used a brioche)
Mash together the salt, pepper, chives, & butter. Spread a thin later on the bread and place the cucumber slice on top. Smear the other bread before finishing the sandwiches. Serves enough for you, the Easter Bunny, a doll, and Mr. Teddy Bear. (or 4 adults if again, that’s something you are into, hanging with adults or real people for that matter).
  • 2 tbsp. whipped cream cheese (or crème fraise)
  • 1 tbsp. chopped dill
  • smoked salmon
  • 6 slices of bread cut into squares (I used a pumpernickel since it was darker than the brioche)
  • salt & pepper to taste
  • 6 slices of bread cut into the same sized rounds as the cucumber

*same methodology to “construct” as above.

Finally, offer an assortment of teas. Not just hot, think iced tea as well! Fruit infused or even good old Arnold Palmers. Lastly, some store bought cookies would be a good way to finish off with something sweet. Enjoy a relaxing Sunday afternoon with your dolls & the Easter bunny or bridesmaids, whatever you see fit.
Happy Easter & Happy Eating, XO.

Dairy Free, Gluten Free, but def not Yum Free

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Oh how a muffin that can actually be good for my muffin top! That’s right kids, low cal, low fat, low carb baked goodness.

photo

  • 3 mashed bananas (the more ripe the better)
  • 1 cup vanilla Almond milk (but really any milk would work)
  • 2 eggs (might test run with applesauce to make it vegan as well, but we will see how much free time I have in the next few weeks).
  • 1 tbsp. baking powder
  • 1 tsp. vanilla extract
  • 3 cups or 240 grams oatmeal
  • Optional, but I sprinkled with a little cinnamon (1/2 tsp.) on top before baking.

Preheat oven to 375 degrees. Mix and pour in pre greased muffins tins, bake for about 12 minutes. I mean really just eyeball it when the tops look golden brown, when the fork test passes, you are done. Jess is the baker here, I just straight up wing this kinda stuff. Although my love for food shines through with some of my, toss in suggestions: dark chocolate chips, blueberries, walnuts, etc. SALIVATING, you don’t even know.

Happy Eating, XO.