Category Archives: Desserts

Tasty Tuesday : Cream Cheese Pecan Pie

2b83f9d9-687e-4769-ba43-71be2a486bbb

Cream Cheese Pecan Pie… this pie has become my favorite pie. It is pretty much a combination of cheesecake and a pecan pie and I love it. The best part is that you can make it in a toaster oven which is great! This is so easy to make and it will easily became a family favorite for you.

creamcheese

 

Tasty Tuesday: Irish Potato Candies (no potatoes involved)

A Potato

It is almost St. Patrick’s day and that means it is time to start making some potato candies! And no there are no potatoes involved at all, they are just called like that  because they look like potatoes because of the cinnamon. The picture makes them look big but they are about the size of the tip of your thumb.The recipe is really easy too. They are mainly cream cheese, coconut, and cinnamon with a couple of other things. They really are different from a regular candy but they are tasty. As usual, you can add or reduce the ingredient to tweak it just the way you like it. Have fun with it and share it on St. Patrick’s day.

This recipe will give you a few dozen of these candies depending on how big you make them. Scroll to the bottom of the page to get the printable version of the recipe.

Ingredients:
1/4 Cup softened butter
4 oz. Cream Cheese, softened
1 Teaspoon of vanilla extract
8 oz. Confectioners sugar (powdered sugar)
1- 1 1/2 cup of sweetened flaked coconut *add more for a stronger coconut flavor
2 Tablespoons of cinnamon
 
Directions:

1. In a large bowl cream together the cream cheese and the butter. Make sure that they are well combined.

2. Add the vanilla extract and slowly pour in the confectioners sugar in small batches. I find that it is easier to get everything well combined if you just add the confectioner sugar a little at a time. You want it to create a dough. Once you notice that it creates a nice smooth ball you can stop mixing.

3. Stir in the coconut flakes with a spoon.

4. Take the dough and roll them into small balls, they don’t have to be perfect, remember they need to look like small potatoes.

5. Roll each little ball in the cinnamon and place them on a cookie sheet. (I line mine with wax paper or parchment paper for easier clean up).  Chill them for 1 hour.

6. Eat!

irish potatoes

Tasty Tuesday: Caribbean Butterscotch Cookies

unnamed

Once you have a basic cookie recipe you pretty much can adapt it however you want. That is how I created this cookie recipe…and not to toot my own horn they are one of my favorites. One day I was looking through a cookie recipe book and saw what they called “island cookies” the name had me hooked. Then I saw that it was a chocolate chip cookie with walnuts…well that didn’t sound “island” like to me. What does remind me of the islands is coconut!  One of my favorite childhood memory was of my Abuela (grandmother) knocking down a coconut from the tree outside, cutting it open with a machete and letting me devour the tasty coconut.  Yes, my Abuela is pretty hardcore.

So anyway, I looked in my cabinet and low and behold some coconut flakes…and a new cookie was born. But I could not make a simple cookie made of coconut, I need something else that screamed “island” to me. So I landed on butterscotch. Why you ask? It’s just a weird psychological connection, don’t ask 🙂 So those two ingredients have allowed me to have my childhood in a cookie and it is delicious. Plus this cookie was taste tested and approved by my little brother, so I know they are good. He has already had about 5 of them and they were not even cooled fully.

The coconut is very subtle but if you wanted a stronger flavor, just roll the cookie in some additional coconut before baking.  This recipe make about 3 dozen cookies, but beware it is hard to eat just one. The full recipe is below in a jpeg so that it is easy to print. I didn’t include how to toast coconut flakes in the recipe but it is really easy. Just bake a small layer of coconut on a sheet pan for 6-8 minutes stirring them frequently. You need to keep an eye on them and make sure that they don’t burn. You just want them to look golden. NOT dark brown.

~Happy Baking~

Caribbean Butterscotch cookies

Tasty Tuesday: Irish Potato Candy (No potatoes involved)

Irish potato candy

Irish potato candy

Next week is St. Patrick’s Day and I figure it would be a great opportunity to post a simple St Patrick’s Day treat. I apologize for not posting treats on Tuesdays and I will make sure to be more mindful of posting. Once I am done at my university this semester (getting my degree in May 🙂 ) I will be posting more! Now, back to these candies. Do not let the name fool you, they do not contain potatoes at all. They get their name because they look like little potatoes. The picture makes them look big but they are about the size of the tip of your thumb.The recipe is really easy too. They are mainly cream cheese, coconut, and cinnamon with a couple of other things. They  are different from a regular candy but they are tasty. As usual, you can add or reduce the ingredient to tweak it just the way you like it. Have fun with it and share it on St. Patrick’s day.

This recipe will give you a few dozen of these candies depending on how big you make them.

Ingredients:
1/4 Cup softened butter
4 oz. Cream Cheese, softened
1 Teaspoon of vanilla extract
8 oz. Confectioners sugar (powdered sugar)
1- 1 1/2 cup of sweetened flaked coconut *add more for a stronger coconut flavor
2 Tablespoons of cinnamon
 
Directions:

1. In a large bowl cream together the cream cheese and the butter. Make sure that they are well combined.

2. Add the vanilla extract and slowly pour in the confectioners sugar in small batches. I find that it is easier to get everything well combined if you just add the confectioner sugar a little at a time. You want it to create a dough. Once you notice that it creates a nice smooth ball you can stop mixing.

3. Stir in the coconut flakes with a spoon.

4. Take the dough and roll them into small balls, they don’t have to be perfect, remember they need to look like small potatoes.

5. Roll each little ball in the cinnamon and place them on a cookie sheet. (I line mine with wax paper or parchment paper for easier clean up).  Chill them for 1 hour.

6. Eat!

Tasty Tuesday: Easy Chocolate Truffles

Truffles

Recipe Below

I posted this recipe a year ago around Christmas time because it is simple and fun to make. Yesterday I made the truffles but used snowflake sprinkles and holly sprinkles to give it the Christmas feeling and have named them “Reindeer Poop“. Yes, I know it is weird but the name really does make me giggle. Let’s be real, it is okay to have a little fun sometimes. Seriously the recipe is not that hard. I was pressed for time yesterday so instead of letting it cool for 2 hours I just put the chocolate fudge centers in the freezer to cool so that it was easier to roll. The picture above is from last year. I apologize I forgot to take pictures before I wrapped them in the goodie bags. Just remember have fun with decorating! It is the best part! Well, no eating them is…but decorating is a close second!

Ingredients:
2 cups semi sweet morsels
1 can condensed milk
1 tablespoon of vanilla extract
1 bag melting wafers

1. Use a double boiler to melt your chocolate. If you do not have a double boiler take a small sauce pan, and water to it and then place a heat safe bowl over the top. It should sit comfortably over the pan without touching the water. Add your chocolate morsels to it and let it begin to melt.

2. Once the chocolate begins to start melting stir in the can of condensed milk and the vanilla extract. Continue to stir the ingredients together until it is nice and smooth.

3. Remove the chocolate from the stove and spread onto wax paper. Place the chocolate and wax paper into a bowl and refrigerate until completely cooled, this usually takes at least 1-2 hours. You want to make sure that it is completely cooled because you will be rolling it and you don’t want it to stick to your hand.

4. Once the chocolate is ready (it will have a fudge like consistency) take small pieces of the chocolate and roll them into small balls the size of a cherry. Prepare at least 30 of these at a time and place them on wax paper.

5. Take about 1/3 of the melting chocolate in a microwave safe bowl and microwave for 30 seconds. if the chocolate is not melted continue to heat at 15 second intervals. You want the chocolate to be smooth.

6. Place one cherry sized ball into the melted chocolate and spoon some of the chocolate over the ball. Ensure that it is fully coated and then place it back onto the wax paper. If you are putting a topping like nuts or sprinkles over the top of the truffle this is where you sprinkle it over the top. The chocolate hardens quickly so make sure that you add the topping you want before coating the next truffle.

7. Continue to coat eat truffle individually and let the coating fully cool. (If you want to drizzle a different chocolate color over the top heat up the chocolate like you did before. Place the melted chocolate in a ziplock bag and cut out a small hole in the corner. Gently squeeze the chocolate moving your hands back and forth to get the desired pattern. This takes practice and patience so that your truffles design can be prettier that how they cam out for me 🙂 )

8. Once the coating hardens you can eat it of course, or place in treat bags or Tupperware. Store in a cool place and enjoy.

A Tasty Treat on a Tuesday: Mini Pumpkin Spice Cheesecake

CheesecakeAs promised I will begin doing my Tuesday Treat posts starting today! I am all about balance and I believe you should never deny yourself from having a little treat once in a while. That is why I wanted to start with this cheesecake. I used premade mini crusts from the store but if you prefer making your own crust click here. The best part about making the individual mini’s is that it is really hard to over eat. Just sit down with your small cheesecake and enjoy. This is a basic recipe and requires very little effort, which is always a good thing. Seriously, this will probably be the easiest recipe you will make!

Ingredients:

mini premade pie crusts
8 oz cream cheese
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice

Directions

1. Preheat the oven to 350 degrees F.

2. Place all your mini crusts on a cookie sheet. This will make your life easier when you try and get the cheesecakes out of the oven.

3. Place the cream cheese, eggs, sugar, vanilla, and pumpkin pie spice in a blender. Blend well, you should not see any chunks of cream cheese, it should be smooth.

4. Pour mixture into individual crusts. Unlike cupcakes you want to make sure that you get each crust filled to the top.

5. Bake for 15-20 minutes  or until the center is  just barely firm to your touch.  With these little cheesecake they will puff up right when they are almost ready. Caution: keep your eye on the cheesecake. You do not want it to over cook. As mentioned before the center should be slightly firm to the touch and as it cools it will firm up even more.

6. Let cool for at least 2 hours. You want a nice cool cheesecake not a warm one.

7. Once it is ready to eat top it with a dollop of cool whip and eat. If you want to add a little wow factor drizzle it with some caramel and sprinkle on a little pumpkin spice.

~Happy Baking~

Returning October 14th Tasty Treats Tuesday!!

Tasty Treats Tuesday coming soonIt has been a while since I posted something Tasty on Tuesday…months in fact! I am ashamed and will be fixing this asap! Starting this coming Tuesday I will begin to have tasty and simple foods and desserts that you can make at home. The purpose for this blog was to share my love of cupcakes and fitness and i stop posting about delicious cupcakes so say tuned for Tuesdays delicious post 🙂

Turn Ordinary Cake Mix Into Portable Tiny Treats!

Basic Poppet

The Basic Poppet

So it has been a while since I have posted anything for Tasty Tuesday. I apologize but time has not been on my side. Thankfully I still have been able to keep up with my workouts but life is too short not to eat sweets. It is all about moderation! So anyway…these are my new creation. I call them Poppets. It is getting warm out and starting to become picnic weather, and while I love cupcakes I wanted more portability.  I will admit I am a little touched in the head and if I am going to bake a cupcake it must look beautiful upon arrival. Yes, I do put my cupcake carrier in a seat belt when I drive. I want those puppies intact 🙂 While walking through a store I saw this baking pan for these things called cakepops…and will I bought it. Yay impulse buys.  Imagine 2 pans that make half circles…that is what you need if you want to try making these. You can find them at your local craft stores or places like Target’s baking pan aisle.

This pan can open up a whole new world for you! The combinations are endless and the pan size that I bought is small enough to fit in a toaster oven so yay! If you have a boxed cake mix just use it, the results will still be great! So what makes a Poppet a Poppet? Well it is cake in the center, a nice chocolate (or any flavor) coating, and fun decorations.  You chill them so the outer later gets nice and hard, and you can load them in a Tupperware and be on your way. These turn an ordinary box mix into something people will think you spend hours on! I do recommend 2 little pans if possible to just make the production faster, but if you just want to try it out go with 1. Also if you want to add spots of color to your cake, just add a few sprinkles into the batter! It might seem like a lot of steps but it really is an easy recipe. If you know how to make box cake mix you are half way there!

Ingredients
Yellow cake mix (follow directions on the back of the box.)
16 oz chocolate candy melts
round sprinkles
wax paper (to place poppets on)

Directions:

1. Preheat your oven to 350 degrees Fahrenheit Make your cake mix according to the directions on the box. Set aside.

2. Carefully grease both sides of your cake-pop pan. This is very important because you do not want your cake to stick to the pan!.

3. Take some of the batter and place it in a pastry bag (if you don’t have a pastry bag just get a ziplock bag and cut the tip.) Squeeze enough batter into the side without the holes in the center. Batter only needs to go on the one side, make sure you fill them enough where it is slightly higher in the center. The little cakes will rise and fill out the empty side of the pan.

4. Bake for approximately 20 minutes or until a toothpick comes out clean from the center. (that is what that little hole is for)

5. Remove from oven and let the pan cool for 10-15 minutes! Do not attempt to pull apart this pan before this time. Trust me in will only result in you crying because you broke all of them in half.

6. After the pan is cooled carefully remove the top. You may need to use a knife to get it open, just be careful.

7. To remove cakes from pan gently wiggle them around in a circular fashion or gently use a knife. I recommend the wiggle. Place on a cooling rack.

8. While the poppets cool take a nice wide deep  cup (like the ones you can use to eat soup out of) and fill it slightly above halfway with the chocolate wafers. Microwave for 1 minute or until chocolate is fully melted. If after one minute it is not melted then put in in for another 30 seconds.

9. Take a poppet and place it in the chocolate. Spoon the chocolate over the poppet until it is fully covered. With a fork gently remove the poppet, tapping gently on cup to remove excess chocolate.

10. Place on a place covered with wax paper. Immediately cover in sprinkles or nuts.

11. Repeat with remaining poppets. Place in the refrigerator for at least 10-15 minutes. You want to make sure the coating is nice and hard.

12. EAT!

 

~Happy Baking~

Caribbean Butterscotch Cookies Oh My

unnamed

I had a major urge to bake some cookies and found a recipe for “island cookies” These cookies were just chocolate chip and walnuts… to me that does not scream “island cookies” but it did inspire me. One of my favorite childhood memory was of my Abuela (grandmother) knocking down a coconut from the tree outside, cutting it open with a machete and letting me devour the tasty coconut.  Yes, my Abuela is pretty hardcore.  So anyway, I looked in my cabinet and low and behold some coconut flakes…and a new cookie was born. But I could not make a simple cookie made of coconut, I need something else that screamed “island” to me. So I landed on butterscotch. Why you ask? it’s just a weird psychological connection, don’t ask 🙂 So those two ingredients have allowed me to have my childhood in a cookie and it is delicious. Plus this cookie was taste tested and approved by my little brother, so I know they are good. He has already had about 5 of them and they were not even cooled fully.

The coconut is very subtle but if you wanted a stronger flavor, just roll the cookie in some additional coconut before baking.  This recipe make about 3 dozen cookies, but beware it is hard to eat just one. The full recipe is below in a jpeg so that it is easy to print. I didn’t include how to toast coconut flakes in the recipe but it is really easy. Just bake a small layer of coconut on a sheet pan for 6-8 minutes stirring them frequently. You need to keep an eye on them and make sure that they don’t burn. You just want them to look golden. NOT dark brown.

~Happy Baking~

Caribbean Butterscotch cookies

Mini Cheesecakes With Walnut Crust

cheesecake cupcakes copy

Every Tuesday I like to take time out to post some type of delicious treat or meal idea. I like to think of it as a nice balance between working out your body, mind, and of course taste buds. You should never feel like you are missing out on anything. You want a cupcake, eat a cupcake just don’t eat a dozen in one sitting…Anyway, one of my easy “go to” recipes for dessert is a simple cheesecake. What I love about cheesecake is that you can pretty much do anything with it as long as you have a basic recipe.  I am sure that there really is no other home-made cheese cake recipe that is easier than this one. I mean 4 ingredients and you are done!

One day I was craving some cheesecake but alas I had no graham cracker crust in the pantry, but I did have a bag of shelled walnuts. So, that is where this little brain child was born. I dug for a few other ingredients and viola! For the crust you can use this recipe or  your own, but I just love the way the walnuts and brown sugar taste, as opposed to regular graham cracker crust. If you do make the crust make sure that you spray your muffin liners with some PAM so that you can peel the wrappers off if you like. Also refrigerate the cheesecake for 2 hours after baking so it sets and separation from the wrapper is easier (I prefer to leave mine in the wrapper for that added cupcake feel). If you prefer, you can use the premade crusts from the store, either way you will have homemade cheesecake in no time. If you want to get fancy feel free to add some fruit pie filling over the top of the cake. Use you imagination and go wild!

~Happy Baking~

Cheesecakes

%d bloggers like this: