Carrot Cake with Passion Fruit Glaze

 

The perfect dessert for Easter (or Spring)!

Summer Scoops: Pineapple Dole Whip

Sadly, today's recipe finishes out my Summer Scoop series. This is a special one for all my Disney-crazy family and friends who absolutely love Dole Whip! Pineapple Dole Whip made it's debut at the Disney parks in 1986 and since has become widely available at zoos and theme parks throughout the country. You won't believe how easy it is to make! 

What You'll Need

1 big scoop of vanilla ice cream 

4 ounces of pineapple juice

2 cups of frozen pineapple

What You'll Need to Do

Place all ingredients in a food processor or powerful blender.

Blend until the mixture becomes smooth.

If you're super fancy, top with whipped cream and a maraschino cherry, serve in a hulled out pineapple, or pipe into a dish using a piping bag with a star shaped tip for the classic Disney Dole Whip swirl.

ENJOY this soft-serve right away!

If your blended Dole Whip comes out too runny, place in the freezer until it's the consistency of soft-serve ice cream.

Check out the rest of the recipes in the series:

Homemade Lemon Italian Ice

No Churn Strawberry Ice Cream

Watermelon Mojito Popsicles

Blueberry Lemon Mini Cheesecakes

Frozen Sangria Fruit Cups

Frozen Sangria Fruit Cups

Welcome to my Summer Scoop series where I have been sharing my favorite summer sweets! Today's feature is a cold, refreshing treat for the adults!

What You'll Need

2 cups of dry red wine

2 tablespoons of lemon juice

2 tablespoons of orange liqueur

1 large honey crisp apple, cored and cut in to small pieces

14 green grapes, cut in to small pieces

6 strawberries, hulled and cut in to small pieces

What You'll Need to Do

Stir together the read wine, lemon juice, and orange liqueur.

In a separate bowl, combine the fruit.

Line a 12-cup muffin tin with foil or silicone liners.

Divide fruit among liners.

Pour liquid mixture over the top of the fruit.

Freeze for 1-2 hours or until solid.

ENJOY!

Summer Scoops: Blueberry Lemon Mini Cheesecakes

Welcome to my Summer Scoops series my favorite summer sweets! Today is all about a cold cheesecake with refreshing lemon and blueberry and a crunchy cookie bottom!

What You'll Need

12 lemon creme Oreos

2 8oz blocks of cream cheese, softened

3/4 cup of powdered sugar

2 tablespoons of lemon juice

1 teaspoon of lemon zest

1 teaspoon or pure vanilla extract

pinch of kosher salt

1 1/2 cups of heavy cream

1/4 cup of blueberry preserves

What You'll Need to Do

Line a 12-cup cupcake pan with cupcake liners.

Place one Oreo into the bottom of each cup.

Set aside.

In a large bowl, beat the cream cheese with a hand mixer until smooth.

Then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt.

Add heavy cream and beat until fluffy, stiff peaks form.

Spoon cream cheese over Oreos in the pan.

Dollop a small amount of blueberry preserves into the enter of each cheesecake using a small spoon.

Use a toothpick (or small skewer) to swirl.

Refrigerate until firm - at least four hours.

Lick the spoon.

ENJOY!

Be sure to check out recipes Homemade Lemon Italian Ice, No Churn Strawberry Ice Cream, and Watermelon Mojito Popsicles!  

Watermelon Mojito Popsicle

Welcome to my my Summer Scoops series celebrating my favorite summer sweets!

What You'll Need

3 cups of watermelon

6 oz of white rum

3 tablespoons of granulated sugar

3 oz of fresh lime juice

popsicle mold or paper cups and popsicle sticks

What You'll Need to Do

Add all ingredients in a blender or food processor.

Blend until the water melon is pureed.

Strain the ingredients pushing out as much liquid as possible.

Evenly divide the mixture between your paper cups or popsicle molds until the are 3/4 full.

Freeze for 1 hour.

Insert popsicle sticks.

Freeze for an additional 4 hours.

ENJOY!

Summer Scoops: No Churn Strawberry Ice Cream

Welcome to my my Summer Scoops series celebrating my favorite summer sweets!

What You'll Need

2 cups of heavy cream

14 ounces of sweetened condensed milk

1 teaspoon of vanilla extract

8 ounces of strawberry jam

What You'll Need to Do

In a large bowl, whip heavy cream until it forms stiff peaks (about 3 minutes).

In a separate bowl, combine sweetened condensed milk, vanilla extract, and strawberry jam.

Fold whipped cream into the strawberry mixture.

Pour the mixture into a 9x5 loaf pan.

Cover and freeze immediately for 4-5 hours or until firm.

ENJOY! 

Summer Scoops: Homemade Lemon Italian Ice

Welcome to my my Summer Scoops series celebrating my favorite summer sweets!

What You'll Need

2 cups of water

1 cup of sugar

1 cup of fresh lemon juice (about 4 large lemons)

What You'll Need to Do

Combine water and sugar in a medium saucepan. 

Stir over medium heat while bringing to a boil and until the sugar melts.

Remove from heat.

Stir in lemon juice.

Allow mixture to cool at room temperature.

Pour mixture in to 9x5 loaf pan.

Freeze for 3-4 hours, stirring with a fork and breaking up ice crystals every 30 minutes.

Serve and ENJOY!

Coconut Cream Pie Bars

What You'll Need

for the crust:
1 box of white cake mix
1 box (3 oz.) of coconut cream instant pudding mix
1/2 cup of unsalted butter, melted
1 large
 egg

for the filling:
1 8 oz. package of cream cheese, softened
3 large eggs are room temperature
1/2 cup of unsalted butter, melted
2 teaspoons of coconut extract
2 cups of powder sugar
2 cups of shredded coconut
1-2 teaspoons of powdered sugar for garnish

What You'll Need to Do

Preheat the oven to 350 degrees.
Lightly grease the parchment lined 13x9 inch baking dish.

for the crust:
In a large bowl, add in cake mix, pudding mix, melted butter, and egg.
Blend with an electric mixer on medium-low speed just until ingredients are combined.
Press the mixture into the bottom of the baking dish.

for the filling:
Blend cream cheese in a large bowl with an electric mixer on medium speed for 1 minute.
Add in eggs one at time and mix with electric mixer until well blended.
Add in coconut extract, powdered sugar, and melted butter. Blend until well combined.
Fold in shredded coconut.
Spread batter evenly over crust layer.
Bake for 35-40 minutes or until edges are golden brown and the center is mostly set.
Place on wire rack to cool to room temperature.
Cover with Saran Wrap of foil and refrigerate for 2-3 hours.
Cut into squares.
Dust with powdered sugar.
ENJOY!

Dark Chocolate Strawberry Truffles

My husband and I don't do much for Valentine's Day, but I always try to make him a special treat, and  my favorite part of Valentine's Day is chocolate!

What You'll Need: 

2 10 ounce packages of dark chocolate chips

3/4 cup of heavy cream 

1 1 ounce package of freeze dried strawberries, pounded or blended into a fine powder

What You'll Need to Do:

Heat heavy cream over medium heat small sauce pan.

Heat to a simmer. Do not boil. Remove from heat.

Pour one package of chocolate chips in to a heat safe bowl.

Pour the heated cream over the chocolate chips.

Let rest for 5 minutes.

Stir chocolate chip and cream mixture until well combined.

Add all but one tablespoon of powdered strawberries.

Stir to combine.

Place the mixture in the fridge to chill for at least 1 hour. 

Heat the remaining package of chocolate chips in the microwave in 30 second intervals, stirring between each interval until melted.

Remove chocolate/cream/strawberry mixture from the fridge.

Scoop out mixture using a spoon or cookie scoop and form in to balls.

Dip balls in to melted chocolate.

Sprinkle with crushed strawberry.

Allow the chocolate to cool before serving. 

ENJOY with your Valentine or Galentine! 

Simple & Sweet Pecan Pie

What You'll Need:

1 cup of light or dark corn syrup

3 eggs

1 cup of granulated sugar

2 tablespoons of butter, melted

1 teaspoon of pure vanilla extract 

1 1/2 cups of coarsely chopped pecans

1 uncooked, pre-made pie crust

What You'll Need to Do:

Preheat the oven to 350 degrees Fahrenheit.

Lay pre-made pie crust in a 9" pie plate.

Mix corn syrup, eggs, sugar, butter, and vanilla extract with a spoon or spatula.

Fold in pecans.

Pore mixture into pie crust.

Cook for 60 to 70 minutes.

Cool for 2 hours before serving.

Enjoy!

Chocolate Peanut Butter Nice Cream

That's right... nice cream! Vegan, diary free, and no added sugar.

What You'll Need

4 overripe bananas, chopped and frozen*

1/4 cup of peanut butter

1/3 cup of cocoa powder

1/4 teaspoon of pure vanilla extract

1/8 teaspoon of salt

What You'll Need to Do

Combine all ingredients together in a high-speed blender or food processor.*

Process until completely smooth.

Serve immediately as soft serve or freeze up to one hour before scooping.

Best on the day it's made.

ENJOY!

* make the bananas are a least partially brown before freezing them

*If you are not using a high-speed blender or food processor thaw bananas slightly before blending.

Made-from-Scratch Frosted Chocolate Brownies

My favorite thing about Valentine's Day is the sweets! And Valentine's Day is all about chocolate!

What You'll Need:

for the batter:

1/2 cup of butter

1 cup of white sugar

2 eggs

1 teaspoon of vanilla extract

1/3 cup of unsweetened cocoa powder

1/2 cup of  all purpose flour

1/4 teaspoon of baking powder

for the frosting:

3 tablespoons of butter, softened

3 tablespoons of unsweetened cocoa powder

1 tablespoon of honey

1 teaspoon of vanilla extract

1 cup of confectioners sugar

What You'll Need to Do:

for the brownies:

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour an 8x8 pan.

In a large saucepan, melt 1/2 cup butter.

Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.

Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.

Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes.

to make the frosting:

 Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar.

Stir until smooth.

           Frost brownies while they are still warm.                   

Serve with warm with vanilla ice cream and enjoy!

Frozen Margarita Pie

It's the last weekend of the summer! Live it up!

What You'll Need:

for the crust:

5 tablespoons of unsalted butter, melted

1/2 cup of sugar

2 cups of pretzel sticks

4 graham cracker squares

for the filling:

1 14oz can of sweetened condensed milk

1/3 cup of lime juice

2 tablespoons of tequila

1 1/2 tablespoons of triple sec

1 cup heavy whipping cream, whipped

3 drops of green food coloring (optional)

for the topping:

1/2 cup of Cool Whip

2 tablespoons of powdered sugar 

lime zest for garnish

What You'll Need to Do:

Preheat the over to 350 degrees.

to make the crust:

Lightly spray a 9" pie pan with non-stick cooking spray. Set aside.

Pulse pretzels and graham crackers in a food processor until crushed. Crushed mixture should measure out to be 1 1/4 cups.

Combine melted butter and sugar.

Add the melted butter/sugar mixture to the pretzel/graham cracker mixture.

Mix well.

Press mixture in to the bottom and sides of the pie plate.

Bake 7-10 minutes.

Let cool.

to make the filling:

In a bowl, beat heavy whipping cream using an electric mixer until stiff.

In a separate bowl, mix together lime juice, tequila, triple sec, and sweetened condensed milk.

Add food coloring (optional).

Carefully fold in whipping cream to the mixture.

Pour filling mixture into cooled pie crust.

Freeze for at least 4 hours (or overnight!).

to make the topping:

Remove the pie from the freezer 5-10 minutes before serving.

Mix the powdered sugar and Cool Whip together.

Spread the mixture on top of the pie.

Garnish with lime zest.

ENJOY!

Birthday Cake Popcorn

What You'll Need:

2 tablespoon of butter

6 cups of popped popcorn

3 cups of marshmallows

2 teaspoons of vanilla

1 tablespoon of milk

1 cup of white cake mix

Sprinkles

What You'll Need to Do:

Pop popcorn and remove kernels.

Melt marshmallows and butter in a medium pot, stirring constantly.

Remove from heat once marshmallows are melted.

Mix in vanilla, milk, and cake mix.

Stir mixture into popcorn and coat evenly.

Top with sprinkles.

Let set.

ENJOY!

Frozen Biscoff Pie for Valenine's Day

My husband Nick always loves when I make him sweets. Great for me! I love baking. Nick's family has always flown Delta which give out these amazing Biscoff cookies. We were both really excited when, a few years, ago I found that they make Biscoff spread! The spread can be used for many different delicious reasons, like this Frozen Biscoff Pie.

What' You'll Need:

for the crust:

1/4 cup of white chocolate

4 tablespoons of butter

2 tablespoons of Biscoff spread

2 cups of graham cracker crumbs

for the filling:

1/2 cup of Biscoff spread

1/2 cup of sweetened condensed milk

1 cup of whipped topping (such as cool whip), divided

for the swirl topping:

1 ounce of white chocolate

1 tablespoon of Biscoff spread

What You'll Need to Do:

Preheat the oven to 350 degrees.

to make the crust:

Melt white chocolate, butter, and Biscoff together in a microwave safe bowl for 45-60 seconds.

Stir until smooth.

Stir in graham cracker crumbs.

Press mixture into a 9 inch or 9.5 inch pie late (crust will be thick).

Bake for 8 minutes.

Allow to cool before filling.

to make the filling:

Microwave 1/2 cup of Biscoff spread for 20 seconds.

Stir in the sweetened condensed milk.

Set aside 1/2 cup of whipped topping for the swirl topping,

Fold the remaining (1/2 cup) of whipped topping into the Biscoff/sweetened condensed milk mixture.

Pour mixture into prepared, cooled crust.

Top with reserved shipped topping.

to make the swirl topping:

Melt 1 ounce of white chocolate and 1 tablespoon of Biscoff spread together in the microwave.

Place mixture into a piping bag or a sealable sandwich bag with the corned cut off.

Pipe as desired on to the top of the pie.

Freeze pie for at least 4 hours (or overnight) before serving.

ENJOY!

Road to Rio: Brazilian Cuisine + Brigadeiro Recipe

The opening ceremony of the 2016 Rio Olympics is just 12 days away! Although there has been negativity surrounding the water quality and Zika virus, Brazilian offers a beautiful cultural experience. This included Brazil's cuisine. Food brings everyone together and understands all languages.

Brazilian cuisine was developed from European and African influences and varies by region. The country's climate is tropical and it's biggest exports include coffee, fruits, cattle, and vegetables. Brazilian recipes feature the fiery spices and tropical ingredients. Rice and beans are staples of Brazilian cuisine. The national dish, feijoda, a beef stew, features kidney beans and is served with rice.

Meals vary by region, but common Brazilian breakfast items tropical fruits, tapioca, local cakes, couscous, and grilled ham and cheese. Lunch is usually the largest meal of the day and may include dishes such as barbecue churrasco (steak), pincanha (rump roast), or moqueca (fish stew). Lunch and dinner also include bread and butter or jam, a strong, small cup of coffee, and ends with tropical fruits.

Sweets are a very important part of Brazilian culture. The brigadeiro, also knows as the Brazilian Truffle, is the most popular Brazilian dessert. It is commonly made from condensed milk, cocoa powder, butter, and chocolate sprinkles.

The brigadeiro makes up a big part of Brazilian culture and it a dessert that is eaten by the rich, the poor, adults, children, men, and women. It can be found at all special occasions from a child's birthday party to state occasions.

Brigadeiro has recently gone gourmet, adding pistachio, almond, hazelnuts, strawberries, nutella, passion fruit, and coconut to the recipe. There are oven 50 flavors available and are sold at brigadeiro boutiques. This Brazilian delicacy pairs well with wine, whisky, Baileys, and  cachaca.

What You'll Need:

1 14 oz can of sweetened condensed milk

1/4 cup of cocoa powder

2 tablespoons of unsalted butter

1 tablespoon of vanilla extra

chocolate sprinkles

mini cupcake liners

What You'll Need to Do:

1.Whisk condensed milk and cocoa powder together until there are no lumps from the cocoa powder.

2. Stir in butter.

3. Put mixture in a non-stick saucepan and cook over medium- low heat, stirring constantly, for 5-8 minutes, or until mixture starts to thicken and starts to peel away or show the bottoms of a the pan when you scrape it with a wooden spoon.

4. The chocolate fudge mixture should be thick enough to show the bottom of the pan for a couple of seconds before the mixture levels about again.

5. Remove from heat.

6. Mix in the vanilla extract.

7. Spread mixture onto to greased plate.

8. Let cool to room temperature.

9.  Rolls mixture into balls.

10. Dredge in chocolate sprinkles, covering completely.

11. ENJOY!

Quick Michigan Cherry Crisp

Today's recipe comes from MidWest Living. Michigan is a huge producer of cherries and folks in these parts are very proud of our cherry exports. We even have the National Cherry Festival every July in Traverse City and store called Cherry Republic for all of your cherry product needs.

What You'll Need:

1/3-1/2 cup of sugar

1 tablespoon of cornstarch

4 cups of frozen, unsweetened pitted tart cherries

1 cup of crumbled short bread cookies

2 tablespoons of butter or margarine, melted

1/4 cup of pecans or almonds, toasted.

What You'll Need To Do:

Combine sugar and cornstarch in a small bowl.

Place cherries in large saucepan.

Sprinkle sugar/cornstarch mixture over the cherries

Cook and stir over medium heat for 10 minutes or until thick and bubbly.

Cook and stir for an additional 2 minutes.

In a medium bowl, thoroughly combine crumbled cookies, butter, and nuts.

Sprinkle cookie mixture over cherry mixture once plated.

Serve a la mode if you desire.

Enjoy!

Cinnamon Roll Cake

Ingredients:

For Cake:

3 cups flour

1 cup sugar

4 teaspoons baking powder

¼ teaspoon salt

2 eggs

1 ½ cups milk

2 teaspoons vanilla

½ cup butter, melted

For Cinnamon Swirl:

1 cup butter, softened

1 cup brown sugar

1 teaspoon cinnamon

2 teaspoons flour

For Glaze:

2 cups powdered sugar

5 teaspoons milk

1 teaspoon vanilla

Directions:

1. Preheat your oven to 350 degrees.
2. Mix flour, sugar, baking soda, and salt in a stand mixer (or using a hang mixer).
3. Add eggs, milk, and vanilla.
4. Slowly add melted butter and blend together.
5. Pour your cake into a 9x13 or 8x8 greased baking dish.
6. Mix butter, brown sugar, cinnamon, and vanilla in a separate bowl until creamy.
7. Drop spoonfuls of the cinnamon mixture evenly on top of the cake mixture.
8. Using a knife, swirl cinnamon mixture into cake batter.
9. If using a 9x13 pan bake for 30 to 40 minutes. If using an 8x8 dish bake for 50-60 minutes.
10. While the cake is baking, make glaze. Mix powdered sugar, milk, and vanilla with a whisk in a medium sized bowl.
11. Pour glaze on top of warm cake and serve.
12. Enjoy!

Homemade Clark Bars

I hope everyone had a great Labor Day filled with family, fun, and food!

Ingredients:

1 (16 oz) package of graham cracker crumbs

1 cup of melted butter

2 ½ cups of peanut butter

2 ½ cups of confectioners sugar

2 cups of semisweet chocolate chips

1 (14 ounce) can of sweetened condensed milk

Directions:

1. Grease a 9x13 inch pan.
2. Mix graham cracker crumbs, butter, peanut butter, and powder together in a large mixing bowl.
3. Press mixture into prepared pan.
4. In a small pot, melt chocolate chips and condensed milk together over low eat. Stir until well mixed.
5. Spread the chocolate mixture over the peanut butter mixture.
6. Chill cookie bars in the refrigerator for 4 hours.
7. Cut, serve, and enjoy!

Homemade Frosty Paws

As most of you know, my Scout turned 5 last week! I always make sure he has an amazing time on his birthday – complete with treats and presents! If you haven't heard of Frosty Paws it's delicious dog ice cream that I let Scout enjoy from time to time! It's always a hit in our house!

Homemade Frosty Paws

Ingredients:

1 32 oz. container of plain yogurt

1 ripe banana

2 tablespoons of peanut butter

2 tablespoons of honey

Directions:

1. Place banana in blender or food processor to mash.

2. Add 32 oz. of plain yogurt (or goat's milk yogurt for less lactose), 2 tablespoons of peanut butter, and 2 tablespoons of yogurt.

4. Blend.

5. Pour into ice cube trays, paper cups, muffin tins, or any non stick container of your choice.

6. Place and freezer and let set overnight.

7. Let your pooch enjoy!