Category: Dessert

Fudgy Quadruple Chocolate Chip Brookies

Have you ever ate a whole lot of something and then found yourself feeling bloated and guilty? I have, plenty of times. However, I ate a ton of these Fudgy Quadruple Chocolate Chip “Brookies” (brownie + cookie = brookie) and they were so good, I concluded that they were totally worth it.

If you love chocolate, you have to try these cookies. I almost think they should be called, “brookies” since they are a cross between a brownie and a cookie. There are four different types of chocolate that go into these little gems and they are oh so decadent. Again, if you love chocolate you must try these.

*Warning – consumption of these may cause permanent damage to your skinny jeans.

Ina Garten’s Coconut Macaroons

I am many things – wife, mama, cook, daughter, sister, friend and an avid coconut lover. It is funny how taste buds work. Sometimes you just love eating something and you meet someone else that just hates it and you wonder, “how could that be?” I am that way with coconut. I LOVE it, my husband hates it. I kinda don’t get it, but I know so many people that hate coconut that I guess it is just one of those acquired tastes. On the other hand, my husband LOVES mushrooms and I loathe them. Oh well, the finicky taste bud…

My husband was away for a few days on a golf trip and since he was gone I decided to indulge my love of coconut with my absolute favorite recipe for Macaroon’s. This is Ina Garten’s recipe and there are only five ingredients to these little clouds of bliss. So good, so easy. What else could a coconut lover ask for?

Barefoot Contessa’s Viennese Iced Coffee

Let me start by saying that I love coffee. I hate mornings but what keeps me sane is that warm cup of slightly sweet (I add creamer – International Delights Coldstone Creamer to be exact) and warm cup of heaven. I was watching Barefoot Contessa on the Food network one morning and she made this crazy, yummy desert called Viennese Iced Coffee and I knew I had to make it.

Ina Garten made this for dessert using decaf coffee, but I have also been known to enjoy this crazy good cup of heaven mid-day as well. I love  her recipe as is, but I love to make a few fun additions as well.

Chocolate Chia Seed Pudding Parfait

I LOVE chocolate, sugar, candy, sweets, and all sorts of amazing, yummy treats.  I have tried to give up sugar at times but was so miserable that I will no longer attempt to deprive myself.  However, I have promised to be a bit healthier while I embrace my love of sugary sweetness.  This is where my delectable Chocolate Chia Seed Pudding Parfait comes in.

Chia seeds are amazing for you and are such a versatile ingredient.  They are rich in omega-3 fatty acids, high in protein, fiber and anti-oxidant rich to boot!  These magical seeds naturally thicken in liquid making them the perfect way to create a healthy pudding.  My favorite way to enjoy this pudding is to add granola (for crunch) and fresh fruit (in this case raspberries) for a burst of freshness.

I enjoy this pudding for breakfast or it can be eaten as a snack or dessert.  This is such a tasty and healthy dish that you can enjoy it guilt-free any time of day.   Please let me know of any healthy dessert swaps that you might have!

Chocolate Chia Seed Pudding Parfait
Ingredients
1 cup milk (I use unsweetened almond milk)
1/4 cup chia seeds
2 T. cocoa powder
2 T. brown sugar
1 T. granulated sugar
1/2 tsp. vanilla
1/8 tsp. salt
Granola
Fruit/Berries

Directions
Whisk milk, chia seeds, cocoa powder, brown sugar, white sugar, coffee granules, vanilla extract, and salt together in a bowl until pudding is smooth. Let sit for 5 minutes; stir. Repeat sitting and stirring process at least 2 times.

Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour mixture into blender and blend until smooth. Spoon into bowls and top with granola and berries.

All Mixed Up…
Chia2
Chia Seed Pudding Post Blending

 

 

 

 

 

Chia Seed Pudding
Perfection…


My Favorite Thanksgiving Recipes

Turkey101
Image Courtesy of MarthaStewart.com

Thanksgiving is one of my favorite holidays of the year.  I love eating with reckless abandon and turkey day is the day to do just this – as far as I am concerned anyways….  Over the years I have come up with my traditional thanksgiving favorite recipes and I wanted to share them with you.

My normal menu consists of turkey, stuffing, mashed potatoes, corn casserole, pumpkin crisp, gravy and cranberry sauce.  In looking at this menu, the first thing I always notice is that there is nothing green – no vegetable or salad and I must say that is just fine with me.  So without further ado…

The turkey recipe I use is Martha Stewart’s Turkey 101 which is amazing and turns out perfect every time.  I am sure that it has something to do with the bottle of wine and pound of butter used to baste the turkey that makes it so succulent and amazing!

photo courtesy of MarthaStewart.com

As for stuffing…I used to make Martha Stewart’s standard stuffing recipe that can be found here, however about five years ago I was introduced to a stuffing recipe that won a Good Morning America stuffing recipe contest.  OMG – this stuff is SOOOOOOOOOO freaking good!  It is ridiculously fattening so I only make it once a year, however it is so worth it!  The recipe dates back to 2007, however you can still find it online here.  I have included the recipe below just so I always have it in the event that page ever gets taken down.

Corn casserole might sound a bit unusual for Thanksgiving but again, I make it once a year and just seems to mesh well with everything on the plate.  Think cornbread but more delicate and buttery.  The recipe is from AllRecipes and can be found here.

Now Gravy is so easy and I do cheat by using a bottled product, but it is so delicious nobody will ever, ever know and you don’t have to worry about lumps!  Williams Sonoma Turkey Gravy Base is a gem!  You can thank me later.

I am not a pumpkin pie fan.  I think it is part texture and part overall pumpkin taste but I always had a pumpkin pie and an apple pie at Thanksgiving until I stumbled upon Pumpkin Crisp.   This dessert is made with boxed yellow cake mix so if you have any nostalgia for a basic yellow cake then this could be one of your new favorites as well.  I blogged about this a while ago and you can see the full recipe here.

The cranberry sauce I make is the standard Ocean Spray version that can be found on the back of the fresh cranberry package.  Sometimes I will add some fresh orange zest to add an additional flavor element to the sauce but that is optional.

So….that is my run down for what I make for my family on turkey day.  I hope you try some of these delicious recipes.  They are tried and true for multiple years so I can vouch that they are all super yummy!

Down Home Italian Dressing

Ingredients

  • 2 tablespoons olive oil
  • 1 extra-large yellow onion, chopped
  • 7 large celery ribs, chopped
  • 4 garlic cloves, minced
  • 6 ounces pancetta, diced&
  • 6 cups day-old, finely diced French bread
  • 3 cups crumbled unsweetened cornbread
  • ½ cup butter, cubed, cold
  • 1 tablespoon ground sage
  • 1½ tablespoons poultry seasoning
  • 1 teaspoon salt
  • 2 cups shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 1 cup toasted pine nuts
  • 4-5 cups chicken or turkey broth
  • 2 tablespoons chopped fresh sage
  • large Parmesan shavings

Directions

  • Heat oil in large skillet on medium. Sauté pancetta for 2 minutes.
  • Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.
  • Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings.
  • Add sautéed veggies with any pan drippings.
  • Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth.
  • Test for saltiness and add a dash more if needed.
  • Place in an extra deep 9-inch-by-13-inch greased pan.
  • Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.
  • Remove foil and bake another 15 minutes or until slightly crusted on the edges.
  • Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.