Surprise mom with this delicious edible flower pot. This isn’t just a pretty arrangement, it tastes delicious too. I think any mom would love this gift. This doesn’t take a lot of time and it’s super cool to share or enjoy on your own. These flowers are completely edible. You can find them now in a lot of grocery stores. The soil is made from yummy chocolate cake or brownies.
Ingredients Store bought or homemade chocolate cake/brownie Edible flowers Chocolate pudding, store bought or homemade 1 1/2 cups crushed Oreo cookies Medium size Flower pot (terra-cotta)
In a medium bowl break up chocolate cake or brownies into pieces. Mix in the chocolate pudding. This will give you a dirt/mud texture (but this tastes really good). Next place the mixture into a clean flower pot and top with crumbled Oreos. Finally add the edible flowers. Enjoy!
For all my chocolate lovers out there, and to all my gluten free friends this recipe is for you. It’s a decadent chocolate cake which is sure to satisfy all those chocolate cravings. I love to top this with some fresh fruit, but I also find vanilla ice cream to be the perfect pairing; or maybe even a glass of vino.
1/2 cup milk chocolate chips 1/2 cup semi-sweet chocolate chips 1 stick unsalted butter, cut into cubes 2/3 cups granulated sugar 1/3 cup cocoa powder (plus additional for dusting pan) 1 teaspoon salt 1 teaspoon vanilla extract 4 large eggs
Preparation: Preheat the oven to 350ºF.
Grease a 9-inch springform pan with butter or cooking spray. Line the bottom of the pan with parchment and grease the paper.
Fill a pot with about 2-inches of water and bring to a slow boil. Place a glass bowl over the pot and add the butter and chocolate. Let that melt while stirring occasionally until smooth. Next remove mixture from the heat. Add the sugar, cocoa powder, vanilla and salt and whisk until well incorporated. Add the eggs, one at a time, whisking until incorporated.
Pour into springform pan, place on a baking sheet and bake for 30 minutes until the top has formed a little crust. Remove from the oven and let cool.
Finally remove from pan and enjoy with fruit, whipped cream or ice cream.
Easter brings with it the heart of Springtime. It’s a time to celebrate, and there is much symbolism in the flowers rising as well as having family or friends gathering for a feast. Each year it has become a tradition to have certain necessities for our meal. Wine and beer are the main drinks for us grown ups with a lightly carbonated juice for the kids. Our table always pops with color. For me the holidays aren’t about just making a plate look good, but the table needs to draw in the crowd as well. My mother-in-law bakes a nice ham with some pineapple and maraschino cherries to accent it. There’s usually a good green vegetable, potatoes, rolls, and coleslaw in the mix as well. Being a baker’s daughter though, I can’t deny the bread, and can’t wait for the dessert.
While planning how I’d decorate the table, I included a side bowl of jelly beans for the color, and after dinner taste. When I found out about Keller’s Creamery Butter Bunny Sculpture, however, I knew I had to have that as well. A regular stick of butter for the bread just wouldn’t do. He may not be the Easter Bunny, but it’s one of the highlights of the table. The kids even look past the jelly beans and dessert to the cute little bunny. Just make sure they see it before you cut off the ears and start spreading him on bread.
Preheat oven to 325 degrees F. Grease and flour a large bundt pan and set aside.
In the bowl of a stand mixer, cream together the butter and sugar until well incorporated. Add in the eggs one at a time, then the vanilla. Add in the salt, baking powder, baking soda and butter milk, then add the sifted flour. Spread the batter evenly into the Bundt pan. Bake for approx. 55 to 60 minutes or until a toothpick comes out clean. Cool for about 1 hour.
Once cake has completely cooled, invert onto a wire rack and dust with powdered sugar.
This post is brought to you in partnership with Keller’s Creamery. All thoughts and opinions are my own.
I love a good pudding. It’s like the perfect ending to a delicious dinner. I have made so many varieties of pudding (vanilla, chocolate, strawberry, lemon and passion fruit), but this coconut one has now become a favorite on the list. This is a must try recipe. You will not be disappointed, and even the kids will want seconds.
1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon table salt
1 3/4 cups milk
1 1/2 cups heavy cream
1 (13.5-oz.) can unsweetened coconut milk
1/4 cup butter, cut into 1/2-inch pieces
2 teaspoons vanilla bean paste
Raspberries, garish optional
Whisk together first 3 ingredients in a large heavy saucepan; whisk in milk and next 2 ingredients. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. Place in little ramekins and in the refrigerator for 90 min or overnight. Top with raspberries and chocolate.
There is nothing better in the summer than a bowl of delicious ice cream. Being from Italian descent, I wanted to give gelato a whirl. So I called my dad up and asked for his recipe. He gave me the traditional ingredients but I wanted to bump it up a notch. This combo worked out perfectly. It’s jalapeño and peach. Surprisingly it wasn’t spicy. I went easy on the jalapeños, but it’s just enough to get the flavor of the pepper without the heat. The heat and cold as well as the spice and sweetness in this balance nicely.
Ingredients: 2 jalapeños, spilt and deseeded 1 large peach, cut into pieces 1 teaspoon lemon zest 2 cups heavy cream 1 cup whole milk ( you need whole milk) 5 egg yolks, room temp 1 cup sugar 1/2 teaspoon vanilla extract
In a medium saucepan on medium heat, add milk cream and 1/2 cup sugar, whisk. Heat until bubbles forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks, the remaining sugar and vanilla. Gradually pour the warm milk into the egg yolks, whisking constantly; Tempering the eggs. Return mixture to saucepan; on medium heat and stirring with a wooden spoon consistently until the mixture slightly coats the back of the spoon, 7 to 8 minutes. Now pour the mixture through a fine sieve. Next in a food processor or blender, blend the jalapeno and peaches into a puree. Pur puree into cream mixture, whisk. Cover and place in the freezer overnight.
I don’t have a ice cream maker but I used my blendtec the next day to blend the mix after is been frozen to give it a silky smooth finish. Serve and store in freezer.
Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:
St. Patrick’s day is upon us. This recipe is great for the festivities. Guinness is a great stout beer with which to cook. The flavors of chocolate and beer really compliment each other in this pudding. Making pudding from scratch isn’t as complicated as some may make it seem. Get ready to enjoy some great flavors.
1 cup sugar
14.9 oz Guinness Stout beer
3 cups heavy whipping cream
1 1/4 cups chocolate chips
1/2 teaspoon vanilla extract
In a medium bowl whisk together eggs and sugar. Add half of beer to mixture and stir. Set aside.
Next in a medium saucepan on medium heat, add heavy cream and remaining beer. Whisk occasionally until it comes to a simmer. Remove from heat and add chocolate chips, stir until chocolate melts. Now take the chocolate mixture and add to the eggs. Remember to keep rapidly whisking while doing this as you don’t want the eggs to curdle (You need to temper the eggs).
Pour mixture through a sieve to remove an clumps and to make the mixture creamier and smooth. Next place into serving dishes. Refrigerate for 1 hour or overnight.
Did you ever think about roasting fruit? I think roasting fruit really brings out the sweetness of it. This dessert is a great way to enjoy fruit in the winter months. In the summer we usually grill our fruits because we want to avoid having the oven on. These pineapples came out perfect. I made some homemade mint and lemon whip cream. But feel free to enjoy it on its own or with a scoop of your favorite ice cream.
Pineapple, peeled and cut into chunks
1/3 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon lemon zest
Preheat oven to 400 F degrees
Toss pineapple chunks with brown sugar, salt, cinnamon and lemon zest. Place on parchment paper atop of baking sheet. Roast for 15 to 20 minutes. Half way through turn pineapples.
Place on serving dish and enjoy.
Homemade lemon and mint whip cream
1 cup heavy whipping cream
2 tablespoons powdered sugar, more to taste
6 mint leaves, chopped
1/2 teaspoon lemon zest
Place a medium bowl in the freezer for about 5 minutes.
Now that the bowl is cold, add all the ingredients to the bowl. Using a standup mixer or hand mixer beat on high speed for about 3 to 4 minutes until you have firm stiff peaks. Serve with you favorite dessert.
I love having something sweet after dinner, but sometimes I don’t really feel like baking a whole big cake just to satisfy that sweet tooth. This recipe is super easy and great for entertaining. My dad makes an almond version of this cake which is fantastic as well. The mini cakes basically come out looking like cupcakes. I used my small food processor to make these. Its an easy clean up too. You can top this little delight with what ever your taste buds desire. I know summer is now behind us but I am still a sucker for raspberries they have become one of my favorite fruits. I made a raspberry sauce for this mini cake which is easy to prepare as well. You can also add a scoop of vanilla ice cream and enjoy with a glass of red wine or coffee.
Makes only 4 Servings
1/4 cup Coconut flour
1/4 cup flour
1/4 cup sugar
1/4 teaspoon baking soda
3 tablespoons unsalted butter, melted
1-2 tablespoons dark rum
1/4 cup almond milk
Preheat oven to 375 F degrees
In a small to medium food processor add the ingredients. Mix for about 1 Minute until well incorporated. Take 4 baking cups that are lined with parchment paper and foil (picture provided in slide show of cups). Pour mixture into cups and into the oven. Bake for about 15 minutes until golden brown on top and toothpick comes out clean. Set aside to cool. Remove from paper and set on a plate. Turn mini cake upside down. This will give it more of a cake look.
2 pint fresh Raspberries, washed
1/4 cup sugar
1 Tablespoon lime or lemon juice
In a small saucepan on medium to low heat add ingredients. Stir occasionally and press down on raspberries. Takes about 8 to 10 minutes until you get a good sauce. If it dries out add a splash of water and stir.I love the seeds so I did not strain it. But feel free to do so. Drizzle sauce over mini cake.
As some of you may know I have a sweet tooth. I can’t go without having dessert after dinner. I love experimenting with different things. I wanted to try and make a peanut butter cup but instead of using peanut butter I went ahead and used Trader Joe’s cookie butter. If you haven’t tried cookie butter you need go out and get it right now. Anyway the filling is cookie butter and some graham cracker crumble. My kids enjoyed this so much they even dipped it in milk. I hope you enjoy. This would be a great idea to make mini ones for birthdays or even for gifts.
Line 6-12 muffin tins with paper cupcake liners. Melt the chocolate chips on a double boiler. Next distribute 1 tablespoon or a cookie scooper of melted chocolate into the bottom of the trays. Bang the tray on the counter so it flattens and becomes nice and smooth. Place in the freezer for 15 to 20 minutes.
Next with an electric mixer, mix cookie butter, sugar and butter. Blend until smooth. Take the tray out of the freezer and add the same amount of cookie butter as you did with the chocolate in the trays and sprinkle graham cracker crumble. Bang on the counter again. Place in the freezer for another 10 to 15 minutes. Repeat final step with the last of the chocolate. Finally place back into the freezer for another 15 minutes. Enjoy with a glass of milk, coffee or even some wine.
It’s been a super busy couple of weeks. Sorry for being MIA on the blog. Of course, you should follow me on twitter, instagram, and facebook too if you aren’t already. I’m constantly on the go, so I update those more often with news and fun little things. Back to this delicious recipe though… Now that it’s summertime we do a lot of our cooking on the grill. I love to make lots of fresh fruit desserts without too much baking. This idea came to me one night while we were thinking about what to have for dessert. We wanted something somewhat healthy for you and fast. I found coconut milk, a box of banana pudding, chia seeds and nectarines. Now usually I would make the banana pudding from scratch which is super easy but I didn’t have bananas in the house. The results of my concoction were awesome. The flavor was awesome. This is a great little treat if you’re on the run or running out of time for a party dessert idea.
In a medium bowl stir together pudding powder and coconut milk. Next mix in the chia seeds. Take small bowls and line the bottom of them with nectarine slices. Now pour the pudding mix on top. Place in the refrigerator for about 8-10 minutes. Enjoy