Tag: Dessert

Cookie Dough Chocolate Swirl Ice Cream

Cookie Dough Chocolate Swirl Ice Cream

This cookie dough chocolate swirl ice cream is what dreams are made of. We all grew up eating the cookie dough before it actually went in the ovens, right? And we all grew up terrified we’d get sick from it? Well turns out it’s apparently 

French Silk Chocolate Pie

French Silk Chocolate Pie

This French silk chocolate pie combines a buttery flaky pie crust with a thick, rich chocolate pudding for a decadent treat. I had never made my own chocolate pudding before and honestly I’m surprised it was so easy! It is a little involved, but you 

Homemade Ice Cream

Homemade Ice Cream

I’ve been on a homemade ice cream kick all summer (all quarantine, maybe?). There are a million ways to make it but I like my friend McCall’s method best. This one pictured is a blackberry mint chocolate chip 😍⁣

It’s a simple homemade ice cream base and then you can add in whatever you want! I use whole fat milks local from the farmers market and it doesn’t upset my slightly dairy sensitive self.⁣

So far I’ve tried: vanilla, chocolate, mint chocolate chip, coffee, buttermilk peach, cherry garcia, and rosemary lemon.⁣

I asked for suggestions and got a lot of really great ones. Next up: cake/buttercream, brown butter pecan, honey lavender, salted caramel, and basil!⁣

We paired a cherry version of this with my birthday cake and it was perfect.

Easy homemade ice cream base:⁣
-1 cup sugar⁣
-1 cup whole milk⁣
-2 cups heavy cream*⁣
-pinch of salt⁣
-splash of vanilla⁣

*I often use 1 cup coconut milk from the can and 1 cup heavy cream and it’s amazing⁣

Blend until sugar is dissolved. Pour into an ice cream maker (I have the KitchenAid attachment) and let it go 30-40 min. Pour into a container and freeze!

Homemade Ice Cream Base

This is a quick and simple homemade ice cream base recipe that you can add anything to!
Course: Dessert
Keyword: Dessert, Ice Cream

Ingredients

  • 1 cup sugar
  • 1 cup whole milk
  • 2 cup heavy cream
  • pinch salt
  • 1 tbsp vanilla extract

Instructions

  • Add the sugar, milk, vanilla, and salt to a high powdered blender. Blend until sugar is dissolved.
  • Add in the heavy cream and blend on low until incorporated.
  • Pour into an ice cream maker and let it churn for 30-40 minutes.
  • Scoop into a container and freeze. Store in the freezer and remove and scoop as you wish!
Blackberry Lavender Birthday Cake

Blackberry Lavender Birthday Cake

I turned 29 this summer and I wanted to make my own birthday cake. Having a July birthday means blackberries are in prime season. Having a garden means lavender is abundant. I combined the two for this delicious blackberry lavender birthday cake! It’s pretty heavily 

Sourdough Pie Crust with a Bourbon Peach Blueberry Filling

Sourdough Pie Crust with a Bourbon Peach Blueberry Filling

Sourdough pie crust is way more delicious than I even expected! This sourdough pie is made with a sweet bourbon peach and blueberry filling. Makes 1 Pie with a top crust Crust Ingredients: -1.5 cups unbleached all purpose flour-1 tbsp sugar-1 tsp sea salt-1 cup 

Vegan Cranberry White Chocolate Crispy Oatmeal Cookies

Vegan Cranberry White Chocolate Crispy Oatmeal Cookies

Makes 12 large cookies

I have been working with Brita from Food With Feeling making some vegan cookie recipes for her.

She’d requested a thick and chewy oatmeal cookie. My first test attempt ended up being the exact opposite – very thin and crispy, thus these vegan cranberry white chocolate crispy oatmeal cookies. They tasted so incredible that I had to share them here! I don’t usually eat vegan, but it’s always good to have options!

Ingredients:

  • 1/2 cup (1 stick) vegan butter, room temperature
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 cup old fashioned oats
  • 1 cup all purpose flour
  • 1/4 cup unsweetened almond milk
  • 1/4 cup craisins
  • 1/4 cup vegan white chocolate chips

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Beat the butter, brown sugar, and granulated sugar together in a stand mixer until light and fluffy.
  3. Mix the oats, flour, and baking powder together in a bowl and slowly add to the butter/sugar mixture.
  4. Add in the almond milk and beat together until a cookie dough consistency has formed.
  5. Stir in the craisins and the white chocolate chips.
  6. Scoop out 3 tablespoons of dough and roll into a ball. Place on a parchment lined cookie sheet. Repeat until dough is gone, placing each ball 2-3 inches apart (they will spread a lot!)
  7. Bake for 16-18 minutes, until no longer glistening and edges are slightly golden.
  8. Remove from oven and allow to cool completely.

Vegan Cranberry White Chocolate Crispy Oatmeal Cookies

Course: Dessert
Keyword: Cookies, Vegan
Servings: 12 cookies

Ingredients

  • 1/2 cup vegan butter, softened 1 stick
  • 1/2 cup dark brown sugar
  • 1/2 cup cane sugar
  • 1 tsp baking powder
  • 1 cup rolled oats
  • 1 cup all purpose flour
  • 1/4 cup unsweetened almond milk
  • 1/4 cup craisins
  • 1/4 cup vegan white chocolate chips

Instructions

  • Preheat oven to 350 degrees F.
  • Beat the butter, brown sugar, and granulated sugar together in a stand mixer until light and fluffy.
  • Mix the oats, flour, and baking powder together in a bowl and slowly add to the butter/sugar mixture.
  • Add in the almond milk and beat together until a cookie dough consistency has formed.
  • Stir in the craisins and the white chocolate chips.
  • Scoop out 3 tablespoons of dough and roll into a ball. Place on a parchment lined cookie sheet. Repeat until dough is gone, placing each ball 2-3 inches apart (they will spread a lot!)
  • Bake for 16-18 minutes, until no longer glistening and edges are slightly golden.
  • Remove from oven and allow to cool completely.
Grain Free Thumbprint Cookies

Grain Free Thumbprint Cookies

I love filling these grain free thumbprint cookies with the curd from my Lemon Curd Almond Tart. Makes 8 cookies Ingredients:-1 cup almond flour-1 tbsp coconut flour-1 tsp baking powder-2 tbsp maple syrup or honey-1/2 stick butter, softened (use vegan butter to make these vegan)-Pinch 

Almond Butter Cherry Blondies

Almond Butter Cherry Blondies

These almond butter cherry blondies are truly incredible. They use a lot of almond butter which is not ideal – I apologize for that – but they are so good it’s worth it. Servings: 8-12, depending on how you cut them This recipe is easily 

Peach Skillet Crisp (Gluten Free Option)

Peach Skillet Crisp (Gluten Free Option)

My first interaction with a hot fruit dish was my grandmother’s peach cobbler. I hated peaches, I hated hot fruit, and I knew I wouldn’t like it. She forced me to eat it and I threw it up like a drama queen.

Nearly 20 years later, I had a peach from The Peach Truck for the first time and it was life-changing. Soft, sweet, and so flavorful! Now I make sure to always have them stocked during the summer. This Peach Skillet Crisp was born out of my love for their peaches.

I still kind of hate hot fruit, so I often let this peach crisp completely before eating it. Even better with some ice cream, of course!

Servings: makes one 10in cast iron skillet worth

Peach Ingredients:
-3 or 4 ripe peaches, peeled and chopped
-1 tbsp cornstarch or arrowroot starch

Crust Ingredients:
-1/4 cup almond flour
-1/4 cup rolled oats
-1/2 cup gluten free flour (or normal all purpose flour)
-1/2 cup brown sugar
-1/2 cup cane or coconut sugar
-1 tbsp coconut oil
-1/2 tsp pure vanilla extract
-1 egg
-Pinch of salt

Instructions:
1. Preheat your oven to 375 F.
2. Mix prepared peaches with the cornstarch in a 10 inch cast iron skillet (or a greased 8×8 dish)
3. In a separate medium bowl, mix all of the ingredients for the crust together. It should be wet and slightly loose, but not totally crumbly.
4. With clean and wet hands, spread the crust mix all over the top of the peaches.
5. Put the skillet in the oven and bake for about 30-35 minutes. Check at 30 minutes and if the crust is golden brown and crispy looking, it is ready! Serve as is, chilled in the fridge, or with some vanilla ice cream.

Peach Skillet Crisp

The perfect summer dessert: fresh peaches and a crispy cookie-like topping (with a gluten free option)
Servings: 10 inch cast iron skillet

Ingredients

Peach Ingredients

  • 3-4 large ripe fresh peaches
  • 1 tbsp cornstarch or arrowroot starch

Crust Ingredients

  • 1/4 cup almond flour
  • 1/4 cup rolled oats
  • 1/2 cup all purpose flour or gluten free 1:1 flour
  • 1/2 cup dark brown sugar
  • 1/2 cup cane sugar
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • 1 egg
  • pinch of salt

Instructions

  • Preheat your oven to 375 F.
  • Mix prepared peaches with the cornstarch in a 10 inch cast iron skillet (or a greased 8×8 dish)
  • In a separate medium bowl, mix all of the ingredients for the crust together. It should be wet and slightly loose, but not totally crumbly.
  • With clean and wet hands, spread the crust mix all over the top of the peaches.
  • Put the skillet in the oven and bake for about 30-35 minutes. Check at 30 minutes and if the crust is golden brown and crispy looking, it is ready! Serve as is, chilled in the fridge, or with some vanilla ice cream.
Mixed Berry Crumble (Gluten Free)

Mixed Berry Crumble (Gluten Free)

This mixed berry crumble was the first time I ever ate hot fruit and actually enjoyed it. That said, I still prefer this dish cold! I like to bake the crumble and let it cool completely, then put it in the fridge. Eating it straight