Category Archives: Sweets

Nutella Chocolate Stuffed Puffed Pastry

Nutella Chocolate Stuffed Puffed Pastry

  • Servings: 2
  • Difficulty: super easy
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Nutella Chocolate Stuffed Puffed Pastry

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The other day I was watching Bobby Flay’s Brunch show and it was the day prior to Valentine’s Day. The whole morning line up was devoted to chocolate. Bobby created a puff pastry stuffed with Nutella and Chocolate. It comes together super fast and easy but tastes as if it was created by a Chocolatier. I made it for Valentine’s Day morning and was a little embarrassed because it was so simple but my wife thought it was the best thing ever.

You get the crusty outside with oozing warm chocolate with each bite. Pair it with a glass of cold milk or cup of coffee and you have a great start to your morning.

I must say the puff pastry game is pretty strong. They have really great quality dough and makes using it as a savory or sweet pocket of love super accessible. So when you are thinking of a sandwich, pie, pizza, hot pocket try a puff pastry every once in a while to change it up.

Ingredients:
I am not going to give measurements because you can use as much or as little as you like based upon your palate. For mine I didn’t use much filling but for Jill’s I packed it pretty full.

Store Bought Puff Pastry
Nutella
High Quality Chocolate Chips
Vanilla extract
Egg (egg wash)
Powdered Sugar (optional)

Directions:
1. Thaw and unroll your puff pastry. Cut them into whatever shape you want (square, rectangle, dumpling, triangle)
2. In a glass mixing bowl add Nutella, Chocolate Chips and Vanilla and warm it in the microwave for about 20 seconds to make it spreadable.
3. Beat an egg and wash the edges to help the dough stick. Fill the pastry and enclose it in dough and crimp the edges to make the two sides become “one”. Wash the top and cook in a pre-heated oven according to the package or until browned.
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Powdered Peanut Butter and Honey Granola

Peanut Butter and Honey Granola
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I found an ingredient in my store for “powdered peanut butter”. It’s basically peanut butter in powdered form as the name states. Wow this can unlock so many options where the consistency of the ordinary peanut butter omitted it from recipes. So I thought I would give it a try on Granola.

Now ordinarily I use Maple Syrup and Honey but only use traditional peanut butter if I am making a granola bar but not run of the mill granola. This stuff changes that for granola.

The other discovery I made during my 21day body makeover was Coconut Oil and MCT. If you every used coconut oil in the jar it behaves like chap stick. Melts easily but comes in solid form. MCT is liquid form with whatever made it a solid is removed. So it’s super easy to work with and you can use it like a typical oil.
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Ingredients:
4 cups GF Oats (Red Mill)
1/4 cup Maple Syrup
1/4 cup local honey
1/4 cup MCT oil or melted coconut oil
1/4 Powdered Peanut Butter
2 pinched of Kosher Salt
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Walnuts
Macadamia Nuts
Dried Cranberries
Dried Figs diced
Whatever else you like in your granola

Directions:
Super easy and almost not worth describing but I do have a tip for you.
1. Preheat your oven to 200 degrees. In a baking sheet that is sprayed or lined with parchment paper take your oats, oil, honey, syrup and peanut butter powder and mix well. Cook for 1 hour.

2. In a bowl add the rest of your “add-ins” and coat them with a little of honey, syrup, PB powder and oil and coat so that it mirrors the oats.

3. After the oats roast/bake for an hour add the other ingredients and cook for 90 minutes or until the granola is to your liking. I found that keeping the nuts out for that hour saves them from getting burned. Especially if you like crunchy or hard granola. Serve over, milk, yogurt or even plain.
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Sourdough Toast with Goat Cheese and Peach Jam

Sourdough Toast with Goat Cheese and Peach Jam
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This super easy toast is one of Jill’s favorite thing I make for breakfast or brunch. It’s pretty awesome. Thick sliced crusty broiled sourdough bread that is soft and toothy in the middle and on the bottom. A schmear of goat cheese and cream cheese topped with your favorite jam.

Today I used a Peach jam from one of our favorite Texas cities… Fredricksberg,TX. It’s a little german town in the hill country of Texas. Small town that has a influx of artists and chefs that create NYC type of food out in the middle of almost nowhere. When you head west out of Austin, you just exhale all the stress of city life and breath in small town america while not skimping on quality food and drink.
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Sourdough toast broiled with some butter
2 part Goat Cheese and 1 part cream cheese
Favorite Jam

Directions: Broil your toast with a little butter until browned or closed to burnt. A schmear of goat cheese and cream cheese. Put it back in the over for 40 seconds until the spread is easily spreadable. Top with Jam and enjoy with your cup of coffee or orange juice.

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Mint Chocolate Chip Ice Cream Pie

Mint Chocolate Chip Ice Cream Pie

  • Servings: 12
  • Difficulty: easy
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Mint Chocolate Chip Ice Cream Pie
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Ive mentioned before that I am not a huge fan of sweets and sugary things. That said, I confess a soft spot for ice cream. We love making ice cream pies for parties and holidays. They are just different and everyone seems to love them. Jill has one where she makes her own crust with corn flake and chocolate but this one uses a simple store bought oreo crust. So easy to make and you will be the hit of the party or family.

Ingredients:
2 pints mint chocolate chip ice cream (slightly softened) Blue Bell is the best!
1 Oreo or chocolate pie crust (Store bought)
1 1/4 cups of crushed chocolate covered mint cookies
1 cup of chocolate fudge topping (store bought)

Directions:
1. Crush your cookies in a plastic bag. You want some chunks but break them down fairly well.

2. Take your crust and spread one pint of the softened ice cream onto the crust.

3. Layer your crushed cookies and then top with the second pint of ice cream. Cover in plastic and place it back into the freezer three hours before serving.

4. Cut your pie and then heat up some fudge sauce and drizzle as serving.

Peanut Butter-finger Ice Cream Pie with Caramel Sauce

Peanut Butter-finger Ice Cream Pie with Caramel Sauce

  • Servings: 12
  • Difficulty: easy
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Peanut Butter-finger Ice Cream Pie with Caramel Sauce
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Jill adapted this ice cream pie from Pioneer Woman, Ree Drummond. If you like peanut butter cups and butterfingers in your ice cream you will love this one. Looks and tastes decadent but super easy to make.

Ingredients:
Crust
4-5 graham crackers crushed up
1/3 unsalted butter, melted

Filling
2 pint of vanilla ice cream (Blue Bell is best)
1/4 cup of chopped pecans
2 Reese’s peanut butter cups (chopped up)
2 Butterfingers (chopped up)

Caramel Sauce
1 cup brown sugar
1/2 cup half-and-half
4 tbs of butter
1 tbs of vanilla extract
pinch of kosher salt

More chopped pecans for topping

Directions:
1. Make your pie crust by crushing your graham cracker into a fine dust. Stir in melted butter and then pour into a pie plate and press until you have an even crust. Let is set up for 5-10mins. Bake it at 350 degrees for about 6 mins until golden brown. Set aside and let it cool.

2. Crush your candy and chop your pecans. Mix with the softened ice cream until well incorporated. Pour the mixture onto the pie crust and spread evenly. Cover with plastic and put into the freezer to set up for 2 hours.

3. To make your caramel sauce you mix the butter, sugar, half-n-half on medium low in a small sauce pot. Let it melt and thicken up and then add your vanilla extract and set aside.

Cut your pie, top with caramel sauce and top with a few chopped pecans.

Syndey’s Apple Pie Biscuit Turnover

Sydney’s Apple Pie Biscuit Turnovers

  • Servings: 10
  • Difficulty: easy
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Sydney’s Apple Pie Biscuit Turnovers
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As you can see I don’t make many sweet things. More salty than sweet. I’ve seen a lot of turnovers, hot pies lately and decided I wanted to try something for Thanksgiving that didn’t compete with my Mom’s pecan and sweet potato pie. I’ve mentioned Syndey’s blog Crepesofwrath.com several times because it’s one of my favorites due to the photography alone. I can’t imagine her photography set up to shoot so well and so creatively.

Note: mine look sad compared to Syndey’s which underscores my “non baker” qualifications. I think I should have rolled the dough more thinly and evenly and then filled each one more so that it was a better ratio. Despite how they look compared to hers they were really good. Especially hot.

I didn’t adapt this one but instead straight up followed it exactly, given it was baking. Thanks Syndey.
Y’all check her out at http://www.crepesofwrath.com.

Here is a link to the recipe I used
http://www.thecrepesofwrath.com/2014/09/23/apple-pie-biscuit-turnovers/

Also copied her recipe below
For the Apples:
1 crisp apple, peeled, cored and sliced very thin
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
2 tablespoons packed brown sugar
For the Biscuits:
2 cups self-rising flour OR 2 cups all-purpose flour + 3 teaspoons baking powder + ½ teaspoon salt
¼ cup cold unsalted butter, cubed
2 tablespoons granulated sugar
⅔ – ¾ cup cold buttermilk or regular whole milk (I used whole milk)
8 ounces cheddar cheese, thinly sliced
For the Topping:
1 large egg, beaten
2 tablespoons granulated or raw sugar
½ teaspoon ground cinnamon
pinch of salt
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Instructions (edited from her site)
1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

2. To make the apples, place the butter in a medium skilled over medium heat to melt. Add the apples, cinnamon, and brown sugar. Toss until apples are coated with the mixture. And stir until warmed through. Set aside to cool.

3. To make the biscuit dough, place flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break the butter down into the flour, until most pieces are about pea-sized (or smaller). Stir in the granulated sugar.

Create a well in the center of the butter and flour mixture and add ⅔ cup buttermilk. Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft, slightly moist and “shaggy”. Add the remaining buttermilk as needed. If you’re using your own homemade self-rising flour or gluten-free self-rising flour, you’ll want to add the full ¾ cup of buttermilk (I ended up using an extra tablespoon or two because I made my own self-rising flour).

4. Use all-purpose flour to generously dust a clear work surface. Spoon the dough onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. The dough will crack a bit as you shape it into a rectangle, and again as you fold it over the apples.

Use a rolling pin to gently roll the dough into a rectangle ½-inch thick, about 7-inches x 10-inches (I always keep a ruler in my kitchen for things like this, just to be safe and prevent me from going rolling-crazy). Arrange cooled apples in a single layer over half of the rolled out biscuit dough, then top with the cheese. Fold the bare side of the dough over the apples and gently press the edges to seal in the apples. Use the palms of your hand to pat the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.

Use a sharp knife to slice the dough into 12 squares. Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.

5. In a small bowl, whisk together sugar for topping, cinnamon, and salt. Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture. Bake for 12 to 14 minutes until the biscuits are risen and golden brown and the cheese is bubbling. Remove from the oven and serve warm, or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking. Definitely pop them in the microwave to reheat when you go back for seconds!

Bourbon Peach Buttermilk Popsicles

Bourbon Peach Buttermilk Popsicles

  • Servings: 20 pops
  • Difficulty: easy
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Bourbon Peach Buttermilk Popsicles
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Steel City is a Popsicle company that is/as been sweeping the south. They started out in Alabama and they are to popsicles what Sprinkles is to cupcakes. (Crazy flavors and combinations) My wife’s school had them come out and give their staff popsicles. She had buttermilk and loved it.

So I wanted to try this and thought about the bourbon peach jam I made for one of my sandwiches and thought it would be great in this Popsicle.

I ordered my Popsicle molds from Amazon. I must say I did struggle with getting them out of the Popsicle molds but made a second batch and let them stay in the freezer for two days before eating. Warm water on the outside of the mold and they pulled out beautifully.

Ingredients
Bourbon peach jam
2 peaches, skinned and cubed
1 tbs of sugar
2 tbs of Bourbon
Pinch of Kosher Salt

2 cups of buttermilk
1 cup heavy cream
2 cups of simple sugar (2 cups of water and 2 cups of sugar)
1 vanilla bean, scraped

Directions:
1. Medium heated pot, add your peaches and sugar and heat until softened. Add the bourbon and light it to burn it off. Never pour liquor to the pot while on the burner. With a potato masher break up the mixture until somewhat smooth. If you want it chunky don’t mash it as much.

2. Make your simple syrup by adding equal parts 2 cups water and 2 cups sugar and heat, stir until sugar is dissolved. I added my vanilla into this mixture by splitting the vanilla bean with a knife and with the dull side of a knife scrap the inside and add to the mixture. I also added the whole bean until the syrup cooled.

3. Let both your peach jam and simple syrup cool to room temperature.

4. Once cooled add everything into a bowl with a spout. Stir and pour into molds. Freeze overnight to make sure it’s fully frozen. Place molds into warm water and pull, and enjoy. You can also pull them out and place into individual plastic bags if you needed to eat them over time. (ie not a party).