Tag: dessert recipes

Raspberry & Orange Scones

Categories Desserts4 Comments on Raspberry & Orange Scones

Sometimes when I am having a bad day some simple baking can help get me in a better headspace. I like to use what I have laying around the house and I have a few oranges that need to use up so I figured, why not make some scones! The key to making scones is to knead as less as possible, you’re going to think that the scones aren’t going to come together, but trust me, they will! I got some inspo from Sally’s Baking Addiction, especially grating the frozen butter!

Ingredients

  • 2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 2 1/2 TSP Baking Powder
  • 1/2 TSP Salt
  • 2 1/2 TSP Orange Zest
  • 2 TSP Fresh Orange Juice
  • 1/2 Cup Unsalted Butter, frozen & grated
  • 1/2 Cup Heavy Cream
  • 1 Large Egg
  • 1 TSP Vanilla Extract
  • 1 Cup Fresh Raspberries [can do frozen]

Orange Glaze

  • 1 Cup Powdered Sugar
  • 3 TBSP Fresh Orange Juice

Let’s Get Baking

Combine the flour + sugar + baking powder + salt + orange zest in a large bowl. Add in the grated butter and combine until the mixture comes together, looking like small crumbs. Place it back in the fridge.

In another bowl whisk together heavy cream + egg + vanilla + orange juice. Grab the flour mixture and drizzle the liquid over. Add in the raspberries and mix together until there is no dry flour.

Pour onto the counter and with floured hands, work the dough into a ball, and be very gentle. Press into an 8-in disc and cut into 8 wedges. Brush with extra heavy cream. Place back into the fridge for 15 min.

Preheat the oven to 400F.

Bake for 22-25 minutes or until golden brown. Remove from the oven and allow to cool.

Combine the ingredients for the glaze and drizzle over the scones.

Enjoy!

Made with Love,

Hannah

Peanut-Butter Date Bites

Categories Recipes3 Comments on Peanut-Butter Date Bites

I am never never NEVER one to support recipe trends where people say, “WOW THESE ZUCCHINI CHIPS TASTE JUST LIKE POTATO CHIPS”. No, they don’t, and they never will. Stop lying to yourself and just eat a potato chip. But anyways, I have seen around the inter-webs people creating mini-desserts with dates, so I decided to make my own little creation. I am not going to agree with those people that these dates taste just like Snickers, because they don’t, but they are damn good. They are the perfect bite for when you want a little something sweet after dinner.

Ingredients

  • Peanut Butter
  • Dates, pitted and split on the side
  • 1/2 Cup Chocolate chips
  • 1/3 Cup Half & Half, or Milk, use what you have and use more if needed
  • Chopped Almonds or Walnuts
  • Flaky Sea Salt

Let’s Get Cooking

If your dates aren’t pitted, be sure to do that now. Prep a baking sheet with a piece of parchment paper. Cut a slit on one side of all the dates.

Using a spoon, place a small amount of peanut butter into the date, making sure it is enough that the date can still slightly close.
Once all the dates are stuffed, melt the chocolate + half and half in a microwave-safe bowl at 30-second increments until combined. Coat the stuffed dates into the chocolate, it’s going to be messy, but it’s okay.

Place onto the parchment paper, and top with the chopped walnuts/almonds and sea salt.

Place in the freezer for 12 hours.

ENJOY! It’s hard to eat just one

Made with Love,

Hannah

Pumpkin Swirl Cheesecake

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Recently, one of my coworkers asked when I would be bringing in dessert again. I love bringing in my baking creations to share with my teammates and so since it was requested I thought it would be prime time to make something that screams “AUTUMN”. What stood out to me the most from this recipe from Eating Well was the gingersnap crust. I love gingersnaps and I was so excited to try it out rather than the boring and bland graham cracker crust. I have to say this is going to now be my go-to crust, and maybe even my new Thanksgiving pie!

Ingredients

  • 8oz Gingersnap Cookies
  • 1/4 TSP Salt, divided
  • 3 TBSP Melted Butter
  • 3 8oz Packages Reduced-Fat Cream Cheese, softened
  • 1 1/2 Cups Granulated Sugar
  • 4 Eggs
  • 15 oz Unseasoned Pumpkin Puree
  • 1 TBSP Vanilla Extract
  • 2 TSP Pumpkin Pie Spice (Nutmeg, Ginger, Cinnamon)

Let’s Get Bakin’

Preheat the oven to 325F

Coat a 9in springform pan with butter. Tightly wrap the outside of the pan with foil, making sure to cover the bottom and sides.

Grab a small sauce pan and fill with water, bring to a boil.

In a food processor or blender, pulse the gingersnap cookies and 1/8 TSP of salt. Once finely ground, drizzle in the butter and scrape down the sides as needed. Make sure all the crumbs are all softened. Press the mixture into the bottom of the pan and about 1/2in up the sides. Place in the freezer.

Clean the food processor/blender and then combine the cream cheese + sugar + eggs + 1/8 TSP Salt and blend well until smooth. Remove 1/4 cup of the batter and reserve. Add in the pumpkin + vanilla + pie spices to the remaining mixture and process until smooth.

Pour the pumpkin batter into the chilled crust. Drizzle the reserved batter over the top and run a knife through the batters to swirl together.

Place the pan in a roasting pan [I used a baking sheet]. Pour in the boiling water to come up about 1in up the sides of the springform pan.

Bake the cheesebake until set around the edges but the center is slightly wiggly, about 1hr 30 min.

Remove from the oven and let the cheesecake cool in the wter bath for about 1hr.

Remove from the water bath and remove the foil, refridgerate for atleast 3 hours before serving.

Serve with whip cream if you desire & enjoy!

Made with Love,

Hannah

Malted “Forever” Brownies

Categories Desserts, Recipes2 Comments on Malted “Forever” Brownies

One of my best friends just took a job as the Director of Athlete Mental Wellness at Michigan State. We are all so freaking proud of her but going to miss her like crazy, so of course, there was a going away party involved. There is no better crowd-pleaser than brownies. It was finally time to break open Claire’s book for her ‘forever’ brownies as she claims that this is the only brownie recipe she will ever create. These brownies are extra chewy and you can add in the optional malted powder for a little extra dose of chocolate. You need an 8×8 in pan, Claire calls for preferably metal.

Ingredients

  • Butter for the pan
  • 1/4 Cup Dutch Process Cocoa Powder
  • 5oz Semisweet Chocolate [64-68% Cacao]
  • 6 TBSP Unsalted Butter, cut into pieces
  • 1/4 Cup Neutral Oil, vegetable
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Packed Dark Brown Sugar
  • 1 Large Egg
  • 2 Large Egg Yolks
  • 1 1/2 TSP Vanilla
  • 3/4 Cup All Purpose Flour
  • 2 TBSP Malted Milk Powder, optional
  • 1 TSP Salt
  • 1 Cup Milk Chocolate, coarsely chopped

Let’s Get Baking

Preheat the oven to 350F and line the pan with 2 sheets of foil, crossing one over the other and pressing into the corners. Lightly butter and set aside.

In a large heatproof bowl, whisk the cocoa powder into 1/4 cup boiling water until smooth.

Add in the semisweet chocolate + butter + oil into the large bowl with the cocoa mixture and set it over a medium saucepan filled with about 1in of simmering water, make sure the bottom of the bowl isn’t touching the water. Warm the mixture, gently stirring occasionally until the butter and chocolate are melted and the mixture is smooth. Remove the bowl from heat and let it cool until lukewarm.

Whisk in the granulated and brown sugar into the chocolate mixture. Add in the whole egg, egg yolks, and vanilla and whisk ‘vigorously’ until the mixture comes together and looks glossy and thick.

Add in the flour + malted milk powder [if using] + salt and whisk slowly until everything is combined. Add in the milk chocolate and fold in with a spatula. Scrap the batter into the prepared ban, spreading it into an even layer.

Bake the brownies until the surface is shiny and puffed, for about 25-30 minutes. [I had to bake for 35, it all depends on your oven].

Allow the brownies to cool for an hour before placing them into the fridge for another hour [allows for chewier texture]. Use the foil to lift out of the pan and cut into about 16 squares & enjoy.

Made with Love,

Hannah

The Best Chocolate Chip Cookies

Categories Desserts1 Comment on The Best Chocolate Chip Cookies

My Step-Mom, Cathy, makes the best chocolate chip cookies EVER. I remember learning that her secret ingredient was Captain Morgan and I thought somehow I would get drunk from eating all the cookie dough. The recipe is a simple one, it’s on the back of the Hershey’s chocolate chip bag [use whatever chocoloate chips you like just don’t use Nestle, Nestle steals resources from indigenous people]. Enjoy these chocolate chips with family and friends and don’t forget to thank Cathy for the secret ingredient. Makes about 5 dozen cookies.

Ingredients

  • 1 Cup Butter, softened (2 Sticks)
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Light Brown Sugar, packed
  • 1 TSP Vanilla Extract
  • 2 Eggs
  • 2 1/4 Cups All Purpose Flour
  • 1 TSP Baking Soda
  • 1/2 TSP Salt
  • 2 Cups Milk Chocolate Chips
  • 3 TBSP Captain Morgan

Let’s Get Bakin’

Preheat the oven to 375F

Beat the butter + sugar + brown sugar + vanilla in a large bowl until it’s creamy. Add in the eggs one at a time and beat well.

Add in the Captain Morgan. In a seperate bowl combine the salt + baking soda + flour. Slowly pour in the flour and mix until well blended.

Stir in the chocolate chips.

Bake the cookies for about 8-10 minutes or until lightly browned. Remove from the cookie sheet and allow to cool on a wire rack.

Made with Love,

Hannah