3 cups Blackberries, plus extra few for garnish
2 tablespoons coconut sugar, plus extra for sprinkling
2 tablespoons butter, diced
2 puff pastry sheets
½ cup butter, softened (not melted)
½ cup brown sugar
¼ cup almonds, sliced and toasted
1 egg, beaten
Vanilla ice cream
Preheat oven to 400 degrees.
Mix together berries, coconut sugar, salt and butter in a bowl. Spoon into lightly greased 3” ramekins.
Place ramekins on lined baking sheet.
In another bowl, combine softened butter, brown sugar, almonds and salt. Should be the consistency to spread (not melted).
On a lightly floured surface, take each puff pastry sheet and cut in half, diagonally. Set aside one half.
Lightly roll out pastry sheet to approximately ¼” thickness.
Using a spatula, spread a thin layer of butter/sugar mixture onto pastry. Fold pastry in half, creating another triangle. Spread more mixture onto pastry and fold again. Repeat process until you have a triangle big enough to fit on top of ramekin (about 3”).
Place pastry triangle on top of berries in ramekin and brush with egg mixture. Sprinkle tops of pastry with coconut sugar.
Bake at 400 degrees for approximately 20-25 minutes, or until pastry is puffed and golden brown.
Serve with vanilla ice cream and extra berries.
Makes 4 ramekins.
1 French bread loaf, sliced into 1" pieces
1 cup firmly packed light brown sugar
1/2 cup butter, plus extra for browning French toast
2 tablespoons maple syrup
3/4 cup pecans, chopped
6 eggs, beaten
1 1/2 cups milk
2 tablespoons sugar
1 teaspoon SplenDishes Pumpkin Pie Blend
1 teaspoon vanilla extract
Slice French bread into 1” slices.
Whisk together eggs, milk, sugar, SplenDishes Pumpkin Pie Blend and vanilla. Soak bread slices in mixture for 30-60 minutes.
In a small sauce pan, melt butter and brown sugar. Add maple syrup and pecans. Bring to a boil, then lower heat and simmer for about 5-8 minutes. Set aside until ready to use. Excess can be stored in sealed container in refrigerator for up to 10 days.
Heat a fry or sauté pan on medium high heat, add butter until melted.
Carefully remove soaked bread, draining excess egg mixture off, and place into pan. Brown on both sides, until golden brown, about 3-4 minutes on each side.
Serve immediately with warmed syrup.
8 slices prosciutto, sliced in half, longwise
16 large basil leaves
Extra virgin olive oil
Balsamic syrup to drizzle
Cut each peach into quarters. Place 1 basil leaf over top of peach, then wrap securely with a slice of prosciutto and secure with toothpick.
Heat grill or grill pan to medium heat.
Brush peaches generously with olive oil to prevent the prosciutto from sticking to the grill.
Grill peaches until char marks appear, turning peaches until sides are evenly cooked, about 3-4 minutes each side.
Transfer peaches to a platter and remove toothpicks. Add pulled chunks of mozzarella around peaches. Drizzle with balsamic syrup and garnish with fresh torn basil.
Recipe courtesy Shonali Thomas, SplenDishes Gourmet Foods, LLC
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons SplenDishes Pumpkin Pie Spice Blend
1 box moist spice cake mix
1 box moist yellow cake mix
Red food coloring (you can switch this color out for the holiday)
1 pound powdered sugar
1/3 cup orange juice, no pulp
3 teaspoons orange liqueur (optional)
Preheat the oven to 350 degrees F.
Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.
Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.
To decorate: Use silk or fake holly leaves and berries and place in center of bundt cake. Remove before serving.
Feel like you're indulging, but without all the calories, with this Amazing Strawberry Shortcake!
2 ½ cups Bisquick
3 Tbs Sugar
⅔ cup Milk
1 Tbs Butter, Melted
1 lb Strawberries, sliced
3 Tbs Strawberry Balsamic Vinegar
Vanilla Ice Cream
Preheat oven to 425 degrees.
In a large bowl, combine strawberries with Strawberry Balsamic. Cover and refrigerate until ready to serve.
In a mixing bowl, combine bisquick, sugar and milk until roughly mixed.
Using an ice cream scoop, spoon onto parchment paper lined baking sheet and slightly flatten.
Brush with melted butter and bake for 10-12 minutes until golden brown.
To serve, place shortcakes in bowls, top with ice cream, whip cream and spoon strawberries over top. Grate fresh nutmeg over top.
When we were kids, we had a huge garden and zucchini was always in abundance, so zucchini bread was always something we had around. You wouldn't think to make a bread with it, but it really is delicious! I've cut down on the calories by substituting with some healthier ingredients, so it only seems sinful, but really its a healthy snack or breakfast and a great way to get the kids to eat their zucchini!
In a large bowl, start with 2 cups all-purpose flour and add to it 1/2 teaspoon of each, baking soda and baking powder and 1/4 teaspoon of salt.
In a smaller bowl, mix together sugar, eggs and vegetable oil. Notice there's no butter??
And the secret ingredient, some Greek yogurt, yes yogurt. I've been on a Greek yogurt kick lately and finding some great recipes to use it with. I saw a similar recipe in Food & Wine Magazine and made a few minor adjustments. You'll be amazed at how moist this bread is!
Whisk together the wet ingredients (plus the sugar) until smooth and creamy.
Stir into the dry ingredients and mix well.
I easily grated 2 good sized zucchini in the food processor. You can use as little or a lot of zucchini in this recipe, I like to use a lot, so I used 2, which came out to almost 3 cups.
OK, I didn't say this was fat-free, but it is still pretty healthy by using dark chocolate chips! We cut down on the amount of sugar since we are adding chocolate, so it evens out. Stir in the dark chocolate chips.
Spray a loaf pan with cooking spray. I decided to make a few mini muffins for my mini-me, they're perfect size for her, you can just pour the entire mix into the loaf pan.
Sprinkle Pumpkin Pie Blend over the top of the bread.
And a little bit of sugar to form a nice crust while baking. Pop it in a 325 degree(f) oven for about an hour and 10 minutes, stick a toothpick in and if it comes out clean, then pull the bread out. If its still sticky, then keep it in for a few more minutes, until the stick comes out clean.
Whoa!! If you could smell the house right now.........Now is when you need to exercise a little restraint. It needs to cool for about 10 minutes, before you take it out of the pan and eat the whole thing.
But.....if you decided to make mini muffins, then you wouldn't need to wait...notice there are only 6......Ha I swear I didn't all 6, but I did eat 3 :)
Look at that! You can see the chocolate and little bits of zucchini throughout the bread. And it has a beautiful crust on the top. You won't believe how moist this bread is, seriously!
How cute are these muffins? Don't too attached to them, they end up in your belly pretty quick :)
CHOCOLATE ZUCCHINI BREAD
|Prep Time: 10 Minutes||Cook Time: 1 Hour, 10 Minutes||Difficulty: Easy||Servings: 1 Loaf|
Preheat oven to 325 degrees(f). Spray loaf pan with cooking spray.
In a large bowl, mix together flour, baking soda, baking powder and salt.
In a smaller bowl, whisk together sugar, eggs, vegetable oil and Greek yogurt until smooth and creamy.
Combine wet ingredients with dry ingredients, then fold in zucchini and chocolate chips.
Pour batter into prepared loaf pan.
Sprinkle top with Pumpkin Pie Blend and sugar.
Bake for 1 hour and 10 minutes. Stick a toothpick or sharp knife in the center of bread, if it comes out clean, pull bread out. If still sticky, continue to bake for a couple minutes until stick comes out clean.
Let rest for 10 minutes, then pop out of loaf pan.
One of my favorite desserts is fruit crisp or cobbler. Both are desserts made with fruit and have some sort of a topping. The crisp has a combination of flour, sugar, oatmeal and butter and a cobbler has a sweetened biscuit like topping. You can use any fruit you like too, that's the beauty of it, seasonal fruits are best to use, but if you have a hankering for something specific, there's always frozen or canned varieties. Warm and delicious peaches topped with crunchy oatmeal clusters and a scoop of vanilla bean ice cream, really hit the spot.
I was in the mood for peaches, and peaches aren't lookin' so good this time of year, so I chose canned peaches in their own juice. They look beautiful. I'm not gonna lie, I'm not the best baker, my sister is the Master Baker, I try my best, but there's no comparing to her amazing creations. I like sticking to simple! So fruit crisp it is. This is a great make ahead dessert for a dinner party too, you can prepare it to the point of baking and just pop it in the oven 30 minutes before your ready to serve it.
There are so many reasons to like this dessert, another one is it has minimal ingredients. Some canned varieties come in light syrup or in its own juices. I don't like the syrup, so I just get the natural juices. Drain peaches and toss in a bowl with about a teaspoon of Pumpkin Pie Blend.
Sprinkle in about a tablespoon of cornstarch and stir until completely dissolved and peaches are coated well. The cornstarch will mix with the natural juices from the peaches when cooking and create its own thick syrup. Since we're using canned peaches, there's no need for sugar. If you were using fresh peaches, then a little sugar might be needed to bring out the natural sugars in the fruit.
There are a few different ways to serve a fruit crisp. You can put the whole thing in a large baking dish and just serve by the spoonful, its a little more rustic that way, and great when your having a large number of people. Or you can use individual ramekins, like I did here. I was having a small dinner party and I thought these would be cute to use since there were only 4 of us. The 3 ounce ramekins were just the perfect serving size after the rich dinner we had. Spoon even amounts of the peaches into the ramekins.
Now for the topping, which is my favorite part. On any recipe that calls for a streusel or crumbly topping like this, I always make more then the recipe says. I like topping. This is a simple crumble topping that is great on muffins as well. Start with a 1/4 cup of all purpose flour. I know my picture is showing a 1/3 measuring cup, but its not full, I just hate dirtying all those cups!
Add to it, 1/3 cup of brown sugar.
And a full 1/3 cup of rolled oats or oatmeal. You can also use the instant oatmeal packets. Add a pinch of salt to the mix too.
Now for the good part....butter! Add about 4 tablespoons of cold butter and cut into mixture until the butter chunks are the size of peas.
It should look like this.
Top each ramekin with butter mixture, cover and keep in refrigerator until ready to bake.
This was such a perfect dessert to make for my little dinner party. I made it earlier in the day, kept them in the fridge until I served dinner and as we sat down to eat, I popped them in the oven for 30 minutes and by the time we were done eating, the dessert was ready too!
|Prep Time: 10 Minutes||Cook Time: 30 Minutes||Difficulty: Easy||Servings: 4|
Drain peaches and toss in a mixing bowl with Pumpkin Pie Blend and cornstarch. Spoon even portions into 3 ounce ramekins.
In another mixing bowl, combine flour, brown sugar, oatmeal and salt. Cut cold butter into flour mixture until it resembles the size of peas.
Top each ramekin with butter mixture.
Cover and refrigerate until ready to bake.
Bake in a 350 degree(f) oven for 30 minutes.