Archive for the ‘Dessert’ Category

Raspberry Crumb Bar

Raspberry crumb bar


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Brownie Bites

Yummy brownie bites

Rich and moist and the inside

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Oreo Cupcakes

Mmmm...yummy Oreo cupcakes!

It’s been such a long time since I’ve blogged!  I had made a few new items but haven’t had the chance to update my blog with it yet.

We had a super bowl party earlier this year and I decided to make these cupcakes for the party.  They were such a hit!  Not one cupcake was left over!  They were fairly easy to make and tasted very yummy!  I would make these again for any party!

I found these cupcakes from one of my favorite bloggers, Annie’s Eats, everything on her site is so yummy!  You should definitely check it out!

Oreo Cupcakes by Annie’s Eats

Yield: 24 cupcakes
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish with Oreo halves.

Full of oreo goodness!

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Turtle Brownies

For Christmas this year, I wanted to do a big spread of different desserts and one of them was a brownie.  I’ve already done a peppermint brownie for Thanksgiving so I didn’t want to do that again.  Since my hubby loves caramel, I’ve decided to do a turtle brownie.  I went to one of my favorite site, Joy of Baking and found a recipe that looked yummy.

The recipe included homemade caramel sauce.  I’ve never made it from scratch before so I decided it try it out.  It was actually pretty easy, but be careful because it really does sputter and steam on you.

It looked really good but I found it to be a bit too sweet.  It could’ve been the caramel sauce that made it too sweet or it’s just meant to be a really sweet brownie.  The brownie did come out very chocolatey and more cakelike than fudgey.  I also substituted walnuts for the pecans since that is what I had on hand.

Turtle Brownies from Joy of Baking


3 ounces (90 grams) unsweetened chocolate, coarsely chopped

12 tablespoons (1 1/2 sticks) (170 grams) unsalted butter, cut into pieces

3 large eggs

1/2 cup (105 grams) light brown sugar

1 cup (200 grams) granulated white sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup plus 2 tablespoons (90 grams) all-purpose flour

1/4 teaspoon salt

Caramel Topping:

40 Kraft caramels (10 ounces) (280 grams), unwrapped

1/2 cup (120 ml) heavy whipping cream

2 cups (200 grams) pecan halves, toasted


Homemade Caramel Topping:

1 cup plus 2 tablespoons (225 grams) granulated white sugar

1/2 cup (120 ml) light corn syrup

5 tablespoons water

1/8 teaspoon salt

1/2 cup (120 ml) heavy whipping cream

1 1/2 teaspoons pure vanilla extract

2 cups (200 grams) pecan halves, toasted

Ganache Topping:

2 ounces (55 grams) semisweet chocolate, coarsely chopped

1/4 cup (60 ml) heavy whipping cream

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x  33 cm) rectangular baking pan.
Brownies: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt.
Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack.
Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.
If making Homemade Caramel Topping: In a three quart heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium heat, stirring constantly, bring the mixture to a boil. Once it boils, stop stirring, and cook the mixture until it turns a golden caramel color, about 10 – 12 minutes. (Swirl the pan as needed so the caramel cooks evenly.) Remove from heat and carefully add the cream and vanilla (the mixture will sputter and steam so be careful). Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly. Let cool to room temperature, then cover and refrigerate brownies for about an hour or until the brownies are firm.
Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.
Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.
Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage.
Makes about 48 brownies.
Note: To toast pecans – Bake in a 350 degree F (177 degree C) oven for 8-10 minutes or until lightly browned and fragrant.

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Peppermint Brownies

Yummy goodness...

So my favorite holiday treat is a Peppermint Mocha from Starbucks.  They also make a peppermint brownie that’s really yummy.  I couldn’t really pick a dessert to make for Thanksgiving so I asked Brian to pick one.  We went through Tastespotting for some ideas and came across a few that looked really good.

We finally decided on a peppermint brownie that we saw on this site.  Since I love peppermint brownies, I thought it was perfect.  I didn’t try the Katherine Hepburn brownies that was featured on TWD, instead I found a recipe on King Arthur Flour that looked pretty good.

It turned out great!  I like my brownies more on the fudgy side and not cakey and these were perfect.  The peppermint filling was great as well, it wasn’t too sweet and it had the perfect amount of mint flavor.  These were a hit!

Notes:  I had to make more mint filling since it didn’t seem to fill up my brownie pan.  Make sure you let the brownie layer cool completely before putting on the mint layer or else it’ll melt the icing.

Fudge Brownies from King Arthur

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

4) Add the hot butter/sugar mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the bakedbrownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9″ x 13″ pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Mint Layer adapted from Cooking Light
  • 2  cups  powdered sugar
  • 1/4  cup  butter, melted
  • 2  tablespoons fat-free milk
  • 1 1/2  teaspoon peppermint extract

Chocolate Ganache Icing from King Arthur

2 cups (12 ounces) chocolate chips or chopped semisweet or bittersweet chocolate
1 cup (8 ounces) heavy cream or whipping cream

In a microwave-safe bowl, or in a small saucepan set over medium heat, heat the cream till it’s very hot. You should see wisps of steam beginning to rise from it, and some very tiny bubbles around the edge. Add the chocolate to the cream, and stir till smooth. Don’t panic—at first, the mixture will look disarmingly soupy, but just keep stirring. Very shortly it’ll become a rich brown, thick, shiny spreadable icing. Yield: 2 cups icing.

Once brownie layer has cooled, spread mint layer over the top of the brownies.  Now you can have as thick of a layer as you like but I prefered mine to be a thin layer.  Spread the layer of ganache over the brownie mix and let cool.  You can put it in the fridge to set if you like.  Cut up and enjoy!

Chocolate chips in the brownie batter gives it more texture....

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Mixed Berry Cheesecake

Mixed Berry Cheesecake

Last year I had seen a special on the food network that featured Ina Garten’s Mixed Berry Cheesecake.  Ever since I saw that, I’ve always wanted to make that yummy looking cheesecake.  So for thanksgiving this year, I decided to go for it.  My family isn’t big on pumpkin pie so I didn’t bother with any desserts that had pumpkin in it.  I thought this cheesecake would be perfect because they all love cheesecake.

This cheesecake was delicious!  My hubby and father in law couldn’t get enough of it!  The texture of this cheesecake is a lot lighter than most cheesecakes I’ve made.  I really love the texture, it was light and fluffy and didn’t feel like you were just eating a block of cream cheese.  Although it is a bit more work, it is so worth it!

I love Ina Garten.  She’s one of my favorite chefs on the food network.  So far, all of her recipes that I have tried have always turned out great.  You really should give this a try!


For the crust:


  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:


  • 2 1/2 pounds cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 5 whole extra-large eggs, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1 1/2 teaspoons pure vanilla extract

For the topping:


  • 1 cup red jelly (not jam) such as currant, raspberry, or strawberry (I used strawberry)
  • 1/2 pint sliced strawberries
  • 1/2 pint fresh raspberries
  • 1/2 pint fresh blueberries


Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Fresh fruit really does make a difference

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PB Brownies

I was perusing the site, Tastespotting one day and came across these brownies that just jumped out at me.  They looked so decadent and yummy that I had to try it out.  I love peanut butter cups and brownies so that is a perfect combo!  I made them for our poker game that we were hosting and everyone just loved them.  I love fudgey brownies more than the cake-like ones so these were perfect for me!  The really are rich so one piece is just about right.

The only thing I did differently was that I used mini peanut butter cups instead of the regular sized one becuase I misread the recipe.  I used about 12 mini ones and it still turned out great!

Peanut Butter Cup Brownies by The Boastful Baker


  • 8 ounces semi-sweet chocolate chips
  • 8 tablespoons (1 stick) unsalted butter, cut into chunks
  • 4 tablespoons cocoa powder (I just used Hershey’s Cocoa)
  • 1 1/2 tablespoons instant espresso powder ( I didn’t have any so I just omitted it)
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup creamy peanut butter
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 8 or 9 regular size Reese’s peanut butter cups, coarsely chopped (I used 12 mini peanut butter cups and chopped them up)


  1. Preheat oven to 350 degrees. Spray an 8″ square baking pan with nonstick cooking spray.
  2. Microwave chocolate chips and butter in microwave for about 45 seconds. If not mostly melted, microwave for 20 more seconds. Stir until smooth. Whisk in the cocoa powder and espresso powder. Set aside.
  3. Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined.
  4. Whisk the warm chocolate mixture into the egg mixture.
  5. Stir in the flour until just combined.
  6. Fold chopped Reese’s peanut butter cups into batter.
  7. Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula.
  8. Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean.
  9. Cool to room temperature for about 2 hours. Cut into 1″ squares. Store in a tightly sealed container, preferably in the refrigerator.

Up-Close Brownie

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