Desserts

Iced Mint Mocha

Iced Mint Mocha
Recipe type: Drinks
Serves: 4

Prep time: 
Total time: 

Ingredients
  • 4 cups cold milk
  • 10 red-striped mint candies, roughly chopped
  • 2 tablespoons instant coffee granules
  • ½ cup chocolate syrup
  • 4 cups ice cubes
  • 4 fresh mint sprigs for garnish

Instructions
  1. Place all of the ingredients, except for the mint sprigs and ice, in a blender and puree until smooth.
  2. Evenly divide the ice cubes among 4 large glasses, pour the mint mocha over the ice.
  3. Garnish each with a mint sprig, then serve.Iced Mint Mocha

 

Follow Me on Pinterest

Mini Brown Sugar Cashew Cakes

Mini Brown Sugar Cashew Cakes
Cuisine: American
Recipe type: Dessert
Serves: 12

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 tablespoons packed light brown sugar
  • ¼ cup unsalted butter
  • 3 tablespoons honey
  • 2 tablespoons water
  • ¾ cup roughly chopped cashews
  • ½ teaspoon orange zest
  • pinch of salt
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup sour cream
  • 1 teaspoon vanilla

Instructions
  1. Preheat the oven to 350ºF. Lightly butter a 12-cup muffin tin.
  2. Place a small saucepan over medium-low heat. Add the butter, honey, and water to the pan and stir just until melted, about 4 minutes.
  3. Remove from the heat, stir in the cashews, orange zest, and pinch of salt. Set aside.
  4. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  5. In a large bowl, beat together the eggs and sugar until light yellow with an electric mixer.
  6. With the mixer running, slowly pour the oil into the egg mixture, then add the sour cream and beat until fully incorporated.
  7. Turn the electric mixer to a very low speed and slowly stir in the dry ingredients, just until mixed. The batter will be slightly lumpy.
  8. Place an even amount of the cashew mixture into each of the muffin cups and top with an even amount of the cake batter.
  9. Bake in the oven just until an inserted toothpick comes out clean, about 18 minutes.
  10. Allow to cool for 5 minutes, then run a butter knife around the edge of the cakes to loosen.
  11. Invert the muffin tin onto a wire rack and spoon any of the leftover cashew mixture on top of the cakes.
  12. Serve warm.Mini Brown Sugar-Cashew Cakes

 

Crispy Raspberry-Orange Tart

Crispy Raspberry-Orange Tart
Recipe type: Dessert
Serves: 12

Ingredients
  • ¼ cup water
  • 3 tablespoons cornstarch
  • 1 (12-ounce) package frozen raspberries
  • ½ cup granulated sugar
  • pinch of salt
  • 2 oranges
  • 1 teaspoon vanilla
  • 1 sheet puff pastry, thawed

Instructions
  1. Preheat the oven to 400ºF.
  2. In a medium saucepan, stir together the water and cornstarch until dissolved.
  3. Stir in the frozen raspberries, sugar, and salt, then place over medium heat.
  4. Zest 1 of the oranges, and stir the zest into the rest of the ingredients.
  5. Cook the raspberry mixture until it comes to a boil, then reduce to a simmer for 7 minutes to allow the flavors to marry.
  6. While the raspberry mixture is cooking, cut the skin and rind from the oranges, then cut the segments of flesh from between the membranes using a sharp knife.
  7. Catch the segments in a bowl and set aside.
  8. On a floured surface, roll out the puff pastry dough into a 12-inch x 14-inch rectangle. Gently transfer the dough to the prepared baking pan.
  9. Using a small knife, score the crust 1 inch from the edge to create a margin. Poke the inside of the margin with a fork, sprinkle the edges with the remaining ¼ cup sugar, and place the crust in the freezer for 5 minutes to firm.
  10. Bake the crust in the oven just until it becomes lightly browned, about 10 minutes.
  11. Spread the raspberry mixture evenly inside the margin of the partially baked crust, then return to the oven and bake until the raspberry mixture bubbles and the crust becomes brown, about 10 minutes more.
  12. Place 12 orange segments in 3 rows of 4 segments, each marking 1 serving of tart.
  13. Cut the tart into 12 pieces, then serve.Crisp Rasbperry-Orange Tart

 

Frozen Banana-Coconut Refresher

Frozen Banana-Coconut Refresher
Recipe type: Drinks
Serves: 4

Prep time: 
Total time: 

Ingredients
  • ⅓ cup fresh lime juice
  • 3 bananas, peeled and broken into pieces
  • ¼ cup granulated sugar
  • ⅓ cup coconut milk
  • 2 cups ice cubes
  • 1 lime, cut into 4 wedges

Instructions
  1. Place all of the ingredients, except for the lime wedges, in a blender and puree until smooth.
  2. Pour into 4 martini glasses, garnish with a lime wedge, and serve.Frozen Banana-Coconut Refresher

 

Creamy Apricot Rice Pudding

Creamy Apricot Rice Pudding
Recipe type: Dessert
Serves: 8

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 cups water
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon, plus more for garnish
  • 2 (2-inch long) pieces of orange rind
  • 1 cup long grain white rice
  • 4 cups milk
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • ½ cup chopped dried apricots

Instructions
  1. Place the water and salt in a large saucepan over high heat. Bring to a boil, then add the 1 teaspoon of cinnamon, the orange rind pieces, and rice, then return to a boil.
  2. Cover the rice, reduce the heat to low, and simmer for 15 minutes.
  3. Remove the lid from the rice and stir in the milk and sugar. Cook the rice, stirring occasionally until it begins to thicken. Stir in the vanilla and apricots.
  4. Sprinkle the rice with cinnamon, then serve warm or chilled.Creamy Apricot Rice Pudding

 

Coconut-Almond Brittle

Coconut-Almond Brittle
Recipe type: Dessert
Serves: 8

Prep time: 
Cook time: 
Total time: 

Ingredients
  • ¾ cup shredded coconut (preferably unsweetened)
  • ½ cup slivered almonds
  • 1 cup granulated sugar
  • ¼ cup corn syrup
  • ¼ teaspoon salt
  • ¼ cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon baking soda, well sifted

Instructions
  1. Generously butter a large baking sheet, set aside.
  2. Place the coconut and almonds in a large skillet and place over medium-low heat.
  3. Toast the almonds and coconut, stirring frequently until aromatic and lightly browned, about 8 minutes. Set aside.
  4. Place the sugar, corn syrup, salt, and water in a medium saucepan and place over medium heat.
  5. Cook the sugar mixture until it reaches 300ºF on a candy thermometer or when a small amount dropped into cold water separates into hard threads.
  6. Quickly stir in the butter and baking soda until incorporated followed by the almond and coconut mixture.
  7. Turn the mixture out onto the buttered baking sheet and spread until it is ¼-inch thick.
  8. If you would prefer, you can press the bottom of a buttered baking sheet down onto the brittle to spread it into an even layer.
  9. Allow the candy to cool completely, then break into pieces and enjoy.Coconut-Almond Brittle

 

Chocolate Chip Gingerbread Cookies

Chocolate Chip Gingerbread Cookies
Cuisine: American
Recipe type: Dessert
Serves: 1 dozen cookies

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 stuck unsalted butter, softened
  • 1 tablespoon freshly grated ginger or ½ tablespoon ground ginger
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • ½ cup unsulfured molasses
  • 1½ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 6 ounces semisweet chocolate chips

Instructions
  1. Preheat the oven to 325ºF. Line a baking sheet with parchment paper.
  2. Place the butter, ginger, brown sugar, granulated sugar, and molasses in a large bowl and beat with an electric mixer until it becomes light and fluffy, about 5 minutes.
  3. In a separate bowl, sift together the flour, cinnamon, nutmeg, cocoa powder, salt, and baking soda.
  4. Reduce the mixer speed to low. Slowly stir in the dry ingredients until mixed.
  5. Add the chocolate chips and stir just until combined.
  6. Roll the dough into 1½-inch balls and place 1-inch apart on the baking sheet.
  7. Bake the cookies until cracks begin to form on the top, about 15 minutes. Allow the cookies to cool for 5 minutes on the baking sheet.
  8. Transfer to a wire rack to cool completely.Chocolate Chip Gingerbread Cookies

 

Sunday Morning Blueberry Bourbon French Toast

 

Sunday Morning Blueberry Bourbon French Toast
Cuisine: American
Recipe type: Breakfast
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 8 pieces Texas Toast or other thick-cut bread
  • 1 ½ cups whole milk
  • 3 large eggs
  • ¼ cup bourbon
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 2 tbs. butter
  • Handful of blueberries
  • Powdered sugar
  • Maple syrup

Instructions
  1. Whisk together milk, eggs, bourbon, vanilla extract, and cinnamon in a shallow dish or pie pan.
  2. In a large cast-iron skillet, melt ½ tablespoon of butter over medium heat.
  3. Working in batches of two pieces at a time, dip bread in egg mixture, lightly coating each side. Add to skillet, cook for 2 minutes, flip, cook for another 2 minutes, flip and cook for another 2 minutes (6 minutes total). Repeat until all 8 pieces are cooked.
  4. Place 2 pieces of toast per plate. Top with maple syrup, sprinkled powder sugar, and a several blueberries.Blueberry Bourbon French Toast

Pecan Bourbon Bon Bons

Pecan Bourbon Bon Bons
Cuisine: American
Recipe type: Dessert
Serves: 20-25 Bon-Bons

Prep time: 
Total time: 

Ingredients
  • 3 cups crushed vanilla wafers
  • 1 cup powdered sugar
  • 1 cup pecans, finely chopped
  • 1 ½ tbs. cocoa powder
  • 2 tbs. light corn syrup
  • ½ cup bourbon
  • Extra powdered sugar for rolling

Instructions
  1. Combine the first four ingredients in a medium bowl.
  2. Stir in the corn syrup and bourbon.
  3. Roll mixture into 1 inch balls, then roll balls in powdered sugar.Pecan Bourbon Bon Bons

 

Flourless Chocolate Cake

Flourless Chocolate Cake
Recipe type: Dessert
Serves: 1 cake (10 inch)

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 18 oz. bittersweet chocolate
  • 6 eggs
  • 1 cup butter
  • ½ cup water
  • ¼ tsp. salt
  • ¾ cup granulated sugar
  • ⅛ cup powdered sugar

Instructions
  1. Preheat oven to 300 degrees. Thoroughly grease one 10 inch round cake pan and set aside.
  2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
  3. In a large glass mixing bowl, melt the bittersweet chocolate in the microwave, about 2-3 minutes.
  4. Using an electric mixer, add the butter into the melted chocolate, 1 tablespoon at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  6. Bake cake in the water bath at 300 degrees for 45 minutes. Chill overnight in the pan. To remove from pan, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
  7. Top with powdered sugar.Flourless Chocolate Cake