Tag: Dessert

Chewy Chocolate Peppermint Holiday Sandwich Cookies

Chewy Chocolate Peppermint Holiday Sandwich Cookies

There are of course a million holiday cookie options out there, but these chewy chocolate peppermint holiday sandwich cookies are easy and next level. I personally like to use Steen’s cane syrup (this is not sponsored, I just love the stuff) in place of molasses, 

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 can do it, I promise!

French silk pie is apparently not French at all, so I’ve learned. It was coined by Betty Crocker! It often has a cookie or oreo crust, but I really just love a good flaky pie crust. Any excuse to combine pie crust and chocolate, right?

This french silk chocolate pie has a few steps that I’ll walk you through

First: blind baking the pie crust

Crust ingredients:

  • 1 1/4 cup all purpose flour
  • 1/2 tbsp sugar
  • Pinch of salt
  • 8 tbsp (1 stick) cold salted butter, cubed
  • 1/4 cup ice cold vodka, orange juice, or water
  • 1 tsp apple cider vinegar

Start by pulsing the flour, sugar, and salt in a food processor. Turn it on and add in your butter through the spout. Stream in the cold liquid and ACV. As soon as it comes together, cut the food processor.

Turn out your dough on a floured surface and roll it out large enough to fill your pie tin. Transfer to the tin and crimp your sides. Pop it in the freezer for at least 30 minutes, up to several days.

Preheat your oven to 375 degrees F. Take a sheet of parchment paper large enough to fill the pie, crumble it up, and then spread it out over your frozen crust. Fill it with either pie weights or dried beans.

Bake for 20 minutes. Carefully remove the parchment paper with the weights, poke a few holes with a fork, and bake another 8-10 minutes, until it is lightly golden brown. Remove and allow to cool entirely.

Next: the chocolate pudding

  • 1 cup sugar
  • 3 eggs
  • 8 oz semisweet chocolate chips or chunks, melted
  • 1 tsp vanilla extract
  • 8 tbsp (1 stick) salted butter, room temperature
  • 3/4 cup heavy cream
  • 2 cups powdered sugar

First: whisk the sugar and eggs together in a saucepan over medium heat and continue to whisk until the temperature reaches 160 degrees F. This took about 6 minutes, but it may vary based on stove type!

Remove from the heat and whisk in the vanilla and melted chocolate. Set aside to cool while doing the next step.

In a stand mixer or with an electric handheld, whip the butter until it is light and fluffy – a few minutes. With the machine on medium speed, stream in the chocolate and egg mixture. Continue to whip/beat for about 5 minutes, until it is lighter and airier.

In a separate, clean bowl, whip the heavy cream until it has formed a whip cream. Then add in your powdered sugar and whip until stiff peaks form.

Gently fold the whip cream into the chocolate mixture. Pour into your cooled pie crust. Allow to chill overnight.

Last: whipped cream and chocolate shavings

  • 3/4 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract

Whip the three together until it is a stiff whipped cream. Top the pie with this and zest some chocolate on top! ENJOY!

You could even make this with a sourdough pie crust if you want.

French Silk Chocolate Pie

A decadent chocolate pudding pie in a flaky buttery crust
Course: Dessert
Cuisine: American, Dessert, Pie
Keyword: Pie, Pies, Thanksgiving
Servings: 1 pie

Ingredients

Pie Crust

  • 1 1/4 cups all purpose flour
  • 1/2 tbsp sugar
  • pinch salt
  • 8 tbsp cold salted butter, cubed (1 stick)
  • 1/4 cup ice cold vodka, orange juice, or water
  • 1 tsp apple cider vinegar

Chocolate Pudding

  • 1 cup sugar
  • 3 eggs
  • 8 oz semi sweet chocolate chips melted
  • 1 tsp vanilla extract
  • 8 tbsp salted butter, room temperature
  • 3/4 cup heavy cream
  • 2 cups powdered sugar

Whipped Topping

  • 3/4 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

Pie Crust Blind Bake

  • Start by pulsing the flour, sugar, and salt in a food processor. Turn it on and add in your butter through the spout. Stream in the cold liquid and ACV. As soon as it comes together, cut the food processor.
  • Turn out your dough on a floured surface and roll it out large enough to fill your pie tin. Transfer to the tin and crimp your sides. Pop it in the freezer for at least 30 minutes, up to several days.
  • Preheat your oven to 375 degrees F. Take a sheet of parchment paper large enough to fill the pie, crumble it up, and then spread it out over your frozen crust. Fill it with either pie weights or dried beans.
  • Bake for 20 minutes. Carefully remove the parchment paper with the weights, poke a few holes with a fork, and bake another 8-10 minutes, until it is lightly golden brown. Remove and allow to cool entirely.

Chocolate Pudding Filling

  • Whisk the sugar and eggs together in a saucepan over medium heat and continue to whisk until the temperature reaches 160 degrees F. This took about 6 minutes, but it may vary based on stove type
  • Remove from the heat and whisk in the vanilla and melted chocolate. Set aside to cool while doing the next step.
  • In a stand mixer or with an electric handheld, whip the butter until it is light and fluffy – a few minutes. With the machine on medium speed, stream in the chocolate and egg mixture. Continue to whip/beat for about 5 minutes, until it is lighter and airier.
  • In a separate, clean bowl, whip the heavy cream until it has formed a whip cream. Then add in your powdered sugar and whip until stiff peaks form.
  • Gently fold the whip cream into the chocolate mixture. Pour into your cooled pie crust. Allow to chill overnight.

Whipped Cream Topping

  • Whip the three ingredients together until it is a stiff whipped cream. Top the pie with this and zest some chocolate on top! ENJOY!
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 

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 (2 sticks) butter, cold and cubed
-1 cup chilled sourdough starter*

*Be sure it has been fed within the last week, but it doesn’t need to be freshly fed. I pulled mine straight from the fridge and used 1 cup and used the remaining bit to feed it for next time.

Filling Ingredients:

-4-5 fresh and ripe peaches, peeled and pitted
-1/2 cup blueberries (fresh or frozen)
-3/4 cup sugar
-1/3 cup tapioca starch
-1/4 cup bourbon (optional! but amazing)
-Zest of a lemon

Instructions:
1. Add the flour, sugar, and salt to a food processor and pulse a couple times. Turn the processor on and add in the cold chopped butter, bits at a time. Only process until all the butter has been added and incorporated – don’t over do it.
2. Remove the lid and pour in the sourdough starter. Add the lid back and pulse several times until it has incorporated into the dough. It should look like your traditional pie crust dough – a little crumbly but mostly together, with bits of butter throughout. It might just be a little “sticky” from the starter consistency.
3. Turn the dough out onto a floured surface and bring it all together. Separate the dough in two, form into flattened round discs, and wrap in plastic wrap. Place in the fridge for at least an hour.
4. Roll out one of the layers (leaving the other one in the fridge) into a thin round pie crust to go in your pie dish. I used a 9 inch dish and my crust was about 1/8 of an inch thick. Transfer it to your pie dish, crimp the edges, and return to the fridge to chill while you make your filling.
5. Preheat your oven to 375 degrees F.
6. Slice your peaches into thin slices and add them to a large mixing bowl with the remaining filling ingredients (blueberries, sugar, tapioca starch, lemon zest, and optional bourbon). Mix everything together gently.
7. Roll out the second disc of sourdough to make your lattice top.
8. Remove your pie dish with the bottom crust from the fridge and add the filling to it. Lattice the top.
9. Brush the top of the pie with an egg wash (1 egg, whisked, with 1 tbsp water or cream). Sprinkle with turbinado sugar.
10. Transfer the pie to a baking sheet (it has the tendency to spill over, so using a sheet will prevent spillage all over your hot oven). Bake for 80 minutes. Check after an hour to make sure it isn’t browning too much – cover it with aluminum foil for the last 20 minutes if necessary!

Be sure to allow the pie to cool for at least an hour before cutting it to ensure it best keeps it’s shape!

Sourdough Pie Crust with a Bourbon Peach Blueberry Filling

Course: Dessert
Keyword: Pie, Pies
Servings: 1 pie

Ingredients

Crust Ingredients:

  • 1.5 cups unbleached all purpose flour
  • 1 tbsp sugar
  • 1 tsp kosher or sea salt
  • 1 cup butter, cold and cubed 2 sticks
  • 1 cup chilled sourdough starter see note

Filling Ingredients:

  • 4-5 fresh ripe peaches peeled and pitted
  • 1/2 cup blueberries
  • 3/4 cup sugar
  • 1/3 cup tapioca starch
  • 1/4 cup bourbon optional but amazing
  • zest of a lemon

Instructions

  • Add the flour, sugar, and salt to a food processor and pulse a couple times. Turn the processor on and add in the cold chopped butter, bits at a time. Only process until all the butter has been added and incorporated – don’t over do it.
  • Remove the lid and pour in the sourdough starter. Add the lid back and pulse several times until it has incorporated into the dough. It should look like your traditional pie crust dough – a little crumbly but mostly together, with bits of butter throughout. It might just be a little “sticky” from the starter consistency.
  • Turn the dough out onto a floured surface and bring it all together. Separate the dough in two, form into flattened round discs, and wrap in plastic wrap. Place in the fridge for at least an hour.
  • Roll out one of the layers (leaving the other one in the fridge) into a thin round pie crust to go in your pie dish. I used a 9 inch dish and my crust was about 1/8 of an inch thick. Transfer it to your pie dish, crimp the edges, and return to the fridge to chill while you make your filling.
  • Preheat your oven to 375 degrees F.
  • Slice your peaches into thin slices and add them to a large mixing bowl with the remaining filling ingredients (blueberries, sugar, tapioca starch, lemon zest, and optional bourbon). Mix everything together gently.
  • Roll out the second disc of sourdough to make your lattice top.
  • Remove your pie dish with the bottom crust from the fridge and add the filling to it. Lattice the top.
  • Brush the top of the pie with an egg wash (1 egg, whisked, with 1 tbsp water or cream). Sprinkle with turbinado sugar.
  • Transfer the pie to a baking sheet (it has the tendency to spill over, so using a sheet will prevent spillage all over your hot oven). Bake for 80 minutes. Check after an hour to make sure it isn’t browning too much – cover it with aluminum foil for the last 20 minutes if necessary!

Notes

*Be sure it has been fed within the last week, but it doesn’t need to be freshly fed. I pulled mine straight from the fridge and used 1 cup and used the remaining bit to feed it for next time.
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 

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 halved for a smaller portion

Ingredients:
-1 cup natural almond butter
-1 cup coconut sugar (or 1/2 brown sugar and 1/2 cane sugar)
-2 eggs
-1/2 cup almond flour
-1 tsp baking powder
-1/2 tsp almond extract (or vanilla, but it’s so good with almond!)
-1/2 cup dark chocolate chips (dairy free if necessary)
-1/2 cup fresh ripe cherries, pitted and quartered

Instructions:
1. Preheat your oven to 350 F
2. Cream almond butter (or butter) and sugar together
3. Add in eggs and whisk well
4. Combine the almond flour and baking soda and add to the wet ingredients
5. Stir in the almond extract
6. Fold in the cherries and chocolate chips
7. Add to a parchment lined 8×8 oven safe dish and bake for 35 minutes, or until a toothpick comes out clean.

Almond Butter Cherry Blondies

One of my favorite desserts in the summer. Gooey, gluten free, and delicious.
Course: Dessert
Keyword: Cherries, Gluten Free
Servings: 8 servings

Ingredients

  • 1 cup natural creamy almond butter
  • 1 cup coconut sugar or 1/2 cup brown sugar and 1/2 cup cane sugar
  • 2 eggs
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp almond extract see note
  • 1/2 cup dark chocolate chips
  • 1/2 cup fresh cherries, pitted and quartered

Instructions

  • Preheat your oven to 350 F.
  • Cream almond butter (or butter) and sugar together.
  • Add in eggs and whisk well.
  • Combine the almond flour and baking soda and add to the wet ingredients.
  • Stir in the almond extract.
  • Fold in the cherries and chocolate chips.
  • Add to a parchment lined 8×8 oven safe dish and bake for 35 minutes, or until a toothpick comes out clean.

Notes

You can use vanilla extract in place of almond extract, but it will not taste quite as deeply “almondy”

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