#milkshakeweek

S'mores Milkshakes from @KatieJasiewicz #MilkshakeWeek

As we wrap up milkshake week, I couldn’t end the week without another quintessential summertime dessert spun into a milkshake.  Nothing screams summer like toasting marshmallows over an open flame. I remember during the summer months when my parents would grill dinner on our black Weber charcoal grill. I always knew that for dessert we were bound to have s’mores. I would eat my dinner as quick as possible in anticipation of an ooeey-gooey s’more. That’s right folks. I’d like to introduce to you s’mores milkshakes.

S'mores Milkshakes from @KatieJasiewicz #MilkshakeWeek

Don’t worry you won’t have to fire up your grill to make this s’mores milkshake. You can if you want too or you can just turn your broiler on for a hot minute… get it (pun totally intended). That’s what I choose to do. I cranked up my oven (I know… in the middle of summer in Florida I’m cranking up the oven–I’ve lost my mind, clearly). But trust me it was totally worth the kitchen being hot for a good half hour… and just think the reward is that you can cool off with a s’mores milkshake!

S'mores Milkshakes from @KatieJasiewicz #MilkshakeWeek

I blended one Hershey bar in with the vanilla milkshake batter, and then added some toasted marshmallows and one full s’more for good measure. You blend this milkshake for a whopping 15 seconds at most. I have a high power blender… so if your blender doesn’t have the gusto like mine… crank it up until you feel fit. Because you can never have enough chocolate I also drizzled some chocolate syrup in the glasses before pouring the s’mores milkshakes. Beat the heat this summer and drink up a s’mores milkshake!

For more delicious recipes:

Katie Original Recipe

S’mores Milkshakes

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Yield: 2

S’mores Milkshakes

Ingredients

  • 2 cups Vanilla Ice Cream
  • 3/4 cup Whole Milk
  • 13 Marshmallows, divided
  • 1-1/2 Chocolate Bars
  • 3 Graham Crackers
  • Chocolate Syrup

Directions

  1. Preheat broiler on high.
  2. While oven is heating, place 10 marshmallows on a baking sheet covered with aluminum foil. Then add 3 graham crackers, chocolate from half a chocolate bar, and 3 marshmallows on top (you should have 3 s'mores). Broil on high for 30-seconds to 1 minute until marshmallow is toasty. Remove from oven and let cool.
  3. In a blender, add vanilla ice cream, whole milk, and 1 chocolate bar. Blend for 10 seconds. Then add in 6 toasted marshmallows, and one s'more. Pulse 5 times until just incorporated.
  4. Drizzle chocolate syrup in glasses, then divide the s'mores milkshake batter between both glasses. Top with 2 toasted marshmallows and one full s'more. Enjoy immediately.
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Key Lime Pie Milkshakes from @KatieJasiewicz #MilkshakeWeek

I felt the need to make a very “summertime” like milkshake for our second day of Milkshake Week! When I started brainstorming I immediately thought of Key Lime Pie. Every year my family and I spend a few days in the Keys. Typically around my birthday, but sadly this past year due to the birth of our son we weren’t able to make the trip. While in Key West I indulge in all things key lime pie. From key lime pie on a stick (yes, it’s frozen and amazing) to key lime pie martinis and hard candies… you get the point. It’s typically key lime overload for me. I love key lime pie. It’s definitely a pie that you have to have an acquired taste for.  Sadly, my husband does not share my love for it (just as he doesn’t like bacon or mostly all things chocolate–I know, what is wrong with him?).  Naturally, Key Lime Pie Milkshakes sounded like a genius idea. And boy was it!

The tanginess from the limes and yogurt balanced out by the powdered sugar and graham crackers. I actually found myself using extra graham crackers to scoop up my milkshake. Think of the graham cracker like a spoon of sorts! I couldn’t find key limes when I went to make this recipe and I was out of key lime juice (darn me for rejecting the offer of my mother bringing me back a large bottle during their last trip down to the Keys), so traditional limes it was.

Key Lime Pie Milkshakes from @KatieJasiewicz #MilkshakeWeek

After doing a little research about what makes key limes so special this is what I found from the site KeyLime.com

“Some people believe that “key lime” simply refers to the limes that are used for making the pies, or limes that grow only in the Florida Keys. Actually, the key lime is a specific variety of lime. It is not exclusive to the Keys. It was brought there years ago and became naturalized.

The key lime(Citrus aurantifolia Swingle) is in a class all of its own. Much smaller than regular “Persian” limes, the key lime ranges in size from a ping-pong ball to a golf ball (about 10cm to16cm in circumference). The peel is thin, smooth and greenish-yellow when ripe. The flesh is also greenish-yellow and full of highly poly embryonic seeds (two or more plants from one seed). The interior is divided by 10 to 12 segments, quite juicy and has a higher acidity than regular Persian limes. Key limes have a very distinctive aroma, which makes them valuable for culinary use.

I can’t wait to give this recipe a try when I have actual key limes on hand. But until then the traditional lime variety will do just fine.

Still craving more milkshakes? Check out the rest of the milkshakes participating today:

Katie Original Recipe

Key Lime Pie Milkshakes

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2

Key Lime Pie Milkshakes

Ingredients

  • 14 oz. Vanilla Low Fat Frozen Yogurt
  • 1 cup Whole Milk
  • 2 Limes, (about 1/4 cup) juiced & zested
  • 1/4 cup Powdered Sugar
  • 6 Graham Crackers, divided
  • Whipped Cream
  • Lime wedges for garnish (optional)

Directions

  1. Zest 2 limes, then cut in half and juice (zest and squeeze lime juice directly in blender).
  2. Add frozen yogurt, whole milk, and powdered sugar to the blender. Blend until smooth (about 10 seconds).
  3. Divide into two cups (or one large individual glass). Top with whipped cream. Sprinkle remains of lime zest on top of whipped cream. Crumble 1 graham cracker on top of whipped cream. Garnish with two quarter pieces of graham cracker and lime wedge. Enjoy immediately.

Notes

*For a lighter milkshake use skim milk.

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Biscoff Cookie Milkshake #MilkshakeWeek

Are you ready for a sinfully delicious week of milkshakes? Julie from The Little Kitchen and Lindsay from Love & Olive Oil are hosting a milkshake week. Milkshakes are ideal for parents with newborns. They are ideal to make because they take all but 5 minutes! While cleaning out my pantry I found a hidden jar of Biscoff and a few leftover Biscoff cookies. At that momement, I knew I needed to make them into a milkshake. And that I did. My mom happened to be over to visit Mr. Ryder and that gave me a few minutes to myself, so what does one do when they have a few minutes to themselves? Make a Biscoff Cookie Milkshake of course! And then I stuffed my face with a milkshake, and so did my mom and husband!

Biscoff Cookie Milkshake #MilkshakeWeek

I first fell in love with the Biscoff cookie on a business trip a few years ago. My husband would tell you that he first fell in love with them in high school. He use to work at our International Airport as a skycap. You know, the people who greet you at the curb and expedite your check-in process. Or maybe you’ve seen them at the luggage carousel ready to help you sling your bags on to a cart and walk them to your car for you? My husband did that only for a year and then 9-11 happened and just about everyone at our International airport was laid off. Before he was laid off he worked at the Delta terminal. That meant… endless amounts of Biscoff cookies. To this day, when we go on a plane ride we mostly only fly Delta to get the cookies. True story. Yes, we realize that we can get the cookies at the grocery store, but theres something about them–consuming Biscoff cookies thousands of feet in the sky that makes them special.

Biscoff Cookie Milkshake #MilkshakeWeek

Let’s get back to the milkshake. I knew that this Biscoff Cookie Milkshake would be a hit in my home. Milkshakes in general come together so quickly and with such ease because you use ingredients you have on hand. You use that last little bit of ice cream that has been lingering in your freezer, plus milk, and whatever other contents you have on hand. In this case I used Biscoff spread and Biscoff cookies. Then to top it off I had just a tiny bit of whip cream on hand in my freezer. Not fresh like I prefer, but the canned version that makes desserts extra easy when you just don’t have that extra minute to whip up freshly made whipped cream. I then topped each milkshake with a half of a Biscoff cookie.

Biscoff Cookie Milkshake #MilkshakeWeekI’m not gonna lie… Milkshake week is not going to help my postpartum waistline, but it sure will taste good! Everything in moderation… right? Head on over to enter to win Love & Olive Oil’s giveaway & The Little Kitchen’s Giveaway for Milkshake week!

Other Milkshakes from Katie’s Cucina:

And in case you are looking for more milkshakes… go check out the rest of these sinfully delicious Milkshake Recipes!

Katie Original Recipe

Biscoff Cookie Milkshake

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4

Biscoff Cookie Milkshake

Ingredients

  • 3 cups Vanilla Ice Cream
  • 1 cup Biscoff Spread
  • 1 cup Whole Milk
  • 5 Biscoff Cookies, divided
  • Whipped Cream

Directions

  1. In a blender add the vanilla ice cream, Biscoff spread and whole milk. Blend for 20 seconds. Scrape down the sides if need be. Then add 3 Biscoff cookies and pulse for 5 seconds until cookies are broken and mixed into the milkshake.
  2. Divide evenly among 4 glasses. Top with whipped cream and half a Biscoff cookie.
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Paid Endorsement from Driscoll’s – Visit www.driscolls.com for more berry recipes and to enter their summer sweepstakes.

Strawberry Shortcake Ice Cream Sundaes

One thing I love about summer is the abundance of fresh strawberries. I could eat carton and cartons of them. When I go to my local produce market I typically buy four 16 oz cartons a week. Yes, you read that correctly, four pounds of strawberries for two people each week during strawberry season. Most of the times they are cut up and placed into fruit salads but then I also add them into recipes throughout the week. Of course, you’ll find fresh strawberries and whipped cream on our dessert menu most nights during strawberry season. And of course if I have homemade shortcakes made then we are most definitely having strawberry shortcakes for dessert! Did you know that June 14th is National Strawberry Shortcake day? In honor of the national holiday I’ve created a recipe with a twist on the tradtional summertime treat. I introduce to you Strawberry Shortcake Ice Cream Sundaes.

Strawberry Shortcake Ice Cream Sundaes

Driscoll’s has been the strawberry in everyone’s shortcake for more than 100 years! And my recipe for Strawberry Shortcake Ice Cream Sundaes is sure to make your summer complete. I started off by making homemade strawberry shortcake ice cream. Heavy cream and whole milk combined with a cup of freshly diced strawberries and a few spoonfuls of homemade strawberry compote sauce are slowly churned in a home ice cream maker. Once the liquid has turned to soft serve ice cream its time to add in a cup of diced up homemade shortcake to the ice cream batter. Carefully mix it all together and place it in the freezer to freeze.

Strawberry Shortcake Ice Cream Sundaes

This recipe takes a little time, but trust me–well worth the wait. I opted to make fresh shortcakes for this recipe. Of course you can always opt to buy the store bought variety, but in my book for this recipe, homemade is the way to go. Fresh shortcakes layered on the bottom of a large glass bowl followed by homemade strawberry compote sauce, a few scoops of homemade strawberry shortcake ice cream, followed by more strawberry compote sauce, freshly whipped cream, and a fresh strawberry on top. Nothing screams summer more than this recipe.

Strawberry Shortcake Ice Cream Sundaes I could see this twist on Strawberry Shortcake being at the next BBQ. Instead you can make a strawberry shortcake ice cream bar. A stack of short cakes, a bowl full of strawberry compote sauce, strawberry shortcake ice cream, whipped cream. Heck you could even add some chopped nuts and mini chocolate chips to the Strawberry Shortcake Ice Cream Sundae bar!

Make sure you head over to Driscoll’s to enter to win the Joy of Strawberry Shortcake Sweepstakes going on until August 29th! And enter my berry giveaway below the recipe!

Katie Original Recipe

Strawberry Shortcake Ice Cream Sundaes

Prep Time: 12 hours, 20 minutes

Cook Time: 40 minutes

Total Time: 13 hours

Yield: 4

Strawberry Shortcake Ice Cream Sundaes

Ingredients

    For the strawberry compote sauce:
  • 1 16oz package of Driscoll's Strawberries, quartered
  • 1/3 cup Granulated Sugar
  • 3 tbsp Water, divided
  • 1 tbsp Cornstarch
  • For the shortcakes:
  • 2 cups All-Purpose Flour, sifted
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 cup Granulated Sugar
  • 1 tsp Salt
  • 1 tsp Vanilla Extract
  • 1-1/2 cups Heavy Cream
  • For the Strawberry Shortcake Ice Cream:
  • 5 Driscoll's Strawberries, diced (about 1 cup)
  • 2 tbsp Whipped Cream Cheese
  • 1/4 cup Granulated Sugar
  • 1/2 cup Heavy Cream
  • 1/2 cup Whole Milk
  • 1 cup diced shortcake

Directions

  1. For the strawberry compote sauce: Place one 16oz package of Driscoll's Strawberries in a sauce pan with 1/3 cup granulated sugar, and one tablespoon water. Cook on high for 5 minutes then reduce to medium heat for an additional 10 minutes. Stir occasionally. In a separate bowl, mix together the one tablespoon of cornstarch with two tablespoons water. Gradually add in the cornstarch slurry into the strawberry sauce. Remove from heat and stir. Set to the side and refrigerate for at least one hour.
  2. For the shortcakes: Preheat oven to 400 degrees Fahrenheit. Place all purpose flour, baking powder, baking soda, granulated sugar, and salt in a stand mixer. Mix for 15 seconds until incorporated, then pour in the vanilla extract and heavy cream. Mix for 30 seconds on medium-low speed until well incorporated. Spray a glass 8x8 pan with cooking spray, and then pour batter into the pan. Spread evenly and bake for 18 minutes until golden brown. Let rest in pan for one hour, remove from pan and rest in refrigerator for at least 12 hours or over night.
  3. For the Strawberry Shortcake Ice Cream: Dice 5 strawberries (about 1 cup), and set to the side. In a stand mixer, cream whipped cream cheese and granulated white sugar for 30 seconds until blended. Then add the heavy cream and whole milk. Mix for 30-60 seconds, scraping the bowl, until no clumps are visible. Set to the side. Place ice cream attachment on stand mixer and pour in the milk mixture, diced strawberries, and 3 tablespoons of strawberry compote sauce. Churn for 15 minutes or until ice cream resembles soft serve consistency (always follow manufacturers directions for ice cream machines). Remove ice cream and place in a freezer safe container. Stir in one cup of dice shortcake, and freeze until solid.
  4. To assemble sundaes, layer a slice of shortcake in a bowl, followed by 1-2 tablespoons of strawberry compote sauce, a few scoops of strawberry shortcake ice cream, 1-2 tablespoons of strawberry compote sauce, whipped cream, and a fresh strawberries.

Notes

If you have leftover shortcakes you can always freeze them in a freezer safe bag.

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Now, on to the giveaway. One lucky reader will win $100 worth of Driscoll’s Strawberries. Just wait for the rafflecopter code to load (or click on the link) and fill out the form for a chance to win. Open to USA residents only. Must do mandatory entry to be eligible to win. Winner will be drawn at random.

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This conversation is sponsored by General Mills® via Burst Media. The opinions and text are mine.

Double Chocolate Cookie Bars with Peanut Butter Cream Cheese Topping

Mother’s Day is this weekend! This being my first Mother’s Day, I’m excited to start new traditions with my family. Last week, I mentioned that my mom and I would spend Mother’s Day each year having a brunch picnic on the beach. Although Ryder is a little too young to do that this year, I’m sure the beach on Mother’s Day will be a tradition in future years. This year, we are keeping it low-key and spending the morning at a local brunch with family, followed by dinner with my parents. Since I’ll be cooking dinner at home for my mom this Mother’s Day, the last thing I have time to do is bake a dessert from scratch. I’ve teamed up with Betty Crocker® and created a delicious (and easy to make) dessert just in time for Mother’s Day!
Double Chocolate Cookie Bars with Peanut Butter Cream Cheese Topping

This dessert is made in 35 minutes and is ideal to share with your mom this Mother’s Day. What’s not to like about chocolate and peanut butter? It’s been my favorite combo for the past month (heck who am I kidding– since I can remember eating a chocolate brownie with peanut butter frosting on it when I was in pre-school).

Mother’s Day is just around the corner, and General Mills is promoting a special Betty Crocker® Coupon on baking products, redeemable at Publix! Save $1 off any 1 qualifying Betty Crocker® baking item with the purchase of any 2 Betty Crocker® decorating items. Best of all, you can print these coupons at home!

Enter to win a $50 Publix gift card so you can bake for your mom this Mother’s Day. Wait for the rafflecopter widget to load and fill out the options for a chance to win!

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Katie Original Recipe 

Double Chocolate Cookie Bars with Peanut Butter Cream Cheese Topping

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 bars

Double Chocolate Cookie Bars with Peanut Butter Cream Cheese Topping

Ingredients

  • Ingredients:
  • 1 package Betty Crocker® Double Chocolate Chunk Cookie Mix
  • ¼ cup vegetable oil
  • 2 tbsp water
  • 2 eggs, divided
  • Cooking spray
  • 2 8oz. packages of cream cheese, room temperature
  • ½ cup granulated sugar
  • 1 cup whipped peanut butter

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Spray cooking spray on a 13x9 baking dish and set to the side.
  2. Make cookie dough according to package using the vegetable oil, water, and 1 egg. Spread the cookie dough in a 13x9 baking dish.
  3. In a stand mixer, cream the room temperature cream cheese, granulated sugar, peanut butter and 1 egg, until well incorporated (2 minutes on low to medium speed). Make sure you scrape the sides and bottom of the bowl as you go. Pour the peanut butter cream cheese mixture on top of the cookie dough. Bake in the oven at 350 degrees Fahrenheit for 25 minutes.
  4. Let the cookie bars cool for 30 minutes then stick in the refrigerator for at least one hour before cutting.
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Today, we have Jessica from A Kitchen Addiction. We first met at Food Blog Forum last year. She is super sweet and bakes up some even sweeter recipes! I encourage you to go check out her blog and take a look at a few of my favorite recipes from her: Carrot Cake Scones, Fudge Frosted Peanut Butter Cake, and Strawberry Cream Stuffed Cinnamon Sugar Pretzels!

 Monster Cookie Cream Pie

Hi! I’m Jessica, and I blog over at A Kitchen Addiction. When Katie asked me if I would be willing to guest post for her, I jumped at the chance to be able to help out. I was able to meet Katie last year and she is just as sweet in person as she seems online! She definitely deserves a break from posting so she can snuggle her new, precious little boy!

Since life is crazy busy for Katie right now (and I’m sure for a lot of you!), I wanted to share an easy recipe that required the minimum amount of work but still tasted like you were in the kitchen for awhile! My mind instantly went to some sort of cream pie. I love making cream pies, because they are super versatile and most of the time the ingredients are already in our cupboards. This peanut butter monster cookie cream pie is a combination of all things good about monster cookies, which come to think of it, is everything! There’s peanut butter, oats, chocolate chips, peanut butter chips, and, of course, M&M’s!

Monster Cookie Cream Pie

The base uses chocolate graham crackers, but feel free to swap them out for regular graham crackers. The same goes for the pudding. This recipe uses vanilla pudding, but I’ve made it with chocolate and it’s just as tasty! If you really wanted to go the quick and easy route, you could use a pre-made crust. But, I really think the 8 minutes it takes to bake it is worth it! The oats and graham cracker crumbs are combined with brown sugar and a bit of vanilla extract to give the crust the flavor of an oatmeal cookie. Just the base you need when making a monster cookie pie. So go check out your cupboards and the fridge, I bet you have most of the ingredients to make this pie today!

Original Recipe from A Kitchen Addiction

Monster Cookie Cream Pie

Prep Time: 2 hours, 10 minutes

Cook Time: 8 minutes

Total Time: 2 hours, 18 minutes

Yield: 8

Monster Cookie Cream Pie

Ingredients

    For the Crust
  • 1 C crushed chocolate graham crackers (about 10 whole sheets)
  • 1/2 C quick oats
  • 3 tbsp brown sugar
  • 1/8 tsp salt
  • 1/3 C butter, melted
  • 2 tsp vanilla extract
  • For the Filling
  • 1.5 oz box of fat-free sugar-free vanilla pudding
  • 2 tbsp brown sugar
  • 1 1/4 C non-fat milk
  • 1/4 C peanut butter
  • 1 (8 oz) tub lite whipped topping
  • 1/3 C peanut butter chips
  • 2 tbsp quick oats
  • 3 tbsp chocolate chips
  • 1/3 C M&M's

Directions

  1. Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
  2. Stir together graham cracker crumbs, oats, brown sugar, and salt. Stir in melted butter and vanilla. Press into the bottom of prepared plate. Bake for 8 minutes. Remove from oven and allow to cool completely.
  3. Whisk together pudding mix and brown sugar. Whisk in milk until smooth and thick. Add in the peanut butter and vigorously whisk to combine. Gently fold in whipped topping. Stir in peanut butter chips.
  4. Pour into cooled pie crust. Sprinkle oats and chocolate chips on top. Refrigerate 1-2 hours until firm. Sprinkle with M&M’s right before serving.
  5. Store leftovers in the refrigerator.
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Today, we have Erin from The Law Student’s Wife sharing her recipe for Dark Chocolate Vanilla Bean Pudding. I stumbled across Erin’s blog a year ago and have enjoyed it ever since. I mean who wouldn’t love baked pistachio pudding donuts or a 20-minute healthy ricotta pasta? She has a wide variety of recipes on her blog, and although we haven’t met in person I feel like we’ve been friends for years.

Dark Chocolate Vanilla Bean Pudding

Hey there! This is Erin Clarke from The Law Student’s Wife, and I’m honored to be guest posting for our favorite new momma, Katie. I discovered Katie’s blog when this outrageous stuffed French toast entered my life, and I’ve been a fan since!

Today, we’re going to my happy place: pudding. Pudding and my illustrious love affair begin with Snack Packs in the second grade. Back then, the fact that Snack Packs do not need to be refrigerated in the grocery store did not disturb me as it does today. All my sweet 7-year-old self cared to know was that pudding is creamy, dreamy, and deeply chocolaty. I had my priorities straight.

Dark Chocolate Vanilla Bean Pudding

Fast forward to college graduation. I moved into my first “grown up” apartment and was consequently responsible for feeding myself. Despite the most fervent of wishes, I couldn’t live on Snack Packs alone, and thus I took to the kitchen. I fell in love with cooking (and started a food blog in the process), but to this day the recipes that energize me the most are ones like today’s Lightened Up Dark Chocolate Vanilla Bean Pudding: a grown-up twist on a childhood favorite.

Making pudding from scratch demands only a few bowls and some elbow grease. I love this Lightened Up Dark Chocolate Vanilla Bean Pudding recipe because requires few ingredients, uses an egg to thicken the milk instead of heavy cream (which keeps it reasonably healthy), and tastes totally decadent. It’s also no-fuss. Rather than making two separate pudding recipes, we simply make a vanilla pudding base, save a little at the end, then stir in a copious amount of chopped dark chocolate + espresso to intensify the espresso flavor. Voila! Perfectly balanced, luscious dark chocolate pudding, for a fraction of the effort.

Dark Chocolate Vanilla Bean Pudding

Although this Dark Chocolate Vanilla Bean Pudding was inspired by childhood, a few of my grown-up tastes make an appearance: velvety dark bittersweet chocolate, espresso, and speckly sweet vanilla bean. (I purchase my vanilla beans online here for a steal of a deal, but you can always swap extra vanilla extract instead.) If you care to stir in a bit of rum as well, I certainly won’t deter you.

My final adult flourish: chopped pistachios for texture and crunch. Salty-sweet desserts have my heart forever and always, and the pistachios are the ideal counterpoint to the sweet vanilla and rich chocolate pudding layers. The good-as-obligatory dollop of whipped cream is just because life is short, and I can already tell that we are going to be friends.

Dark Chocolate Vanilla Bean Pudding is my inner-second grader in perfect harmony with my late 20-something adult self. No therapy or yoga for this girl—pudding is my gateway to inner peace!

Dark Chocolate Vanilla Bean Pudding

Prep Time: 2 hours, 5 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 20 minutes

Yield: 4-6

Dark Chocolate Vanilla Bean Pudding

Ingredients

  • 3 cups non-fat milk (or the milk of your choice)
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1 vanilla bean (or 1 tablespoon vanilla extract)
  • 1 large egg
  • 2 ounces bittersweet chocolate, chopped
  • 1/4 teaspoon espresso powder
  • Chopped pistachios, walnuts, or pecans for serving
  • Whipped cream, for serving

Directions

  1. Place a sieve over a large measuring cup or bowl; set aside
  2. In a medium saucepan, bring 2 1/4 cups of the milk to a boil. Meanwhile, in a large heat-proof bowl, combine sugar, cornstarch, and salt. Scrape vanilla bean seeds into the sugar mixture. Place the empty vanilla pod into the saucepan with the heating milk. (If you’re replacing the vanilla bean with extract, do not add it yet.) Very gradually, whisk the remaining 3/4 cup milk into the sugar-cornstarch mixture. Add the milk a little at a time and stir constantly so that lumps do not form. Whisk in the egg.
  3. Once the milk has boiled, slowly add it to egg-mixture a little bit at a time, stirring constantly (using a ladle can be helpful). Be sure to work gradually so that the egg does not scramble. Once all of the heated milk had been added, pour all of the mixture back into the saucepan. Stir constantly with a rubber spatula or wooden spoon and bring the mixture to a simmer (at this point, do not let it boil.) Simmer for 1 minute, stirring the whole time. If using vanilla extract, stir it in now.
  4. Pour all of the vanilla pudding mixture through the sieve into the bowl or measuring cup (this ensure the pudding will be very smooth). Return 1/3 of the strained mixture to the saucepan (this will become the chocolate pudding). Cover the remaining 2/3 with plastic wrap so that the plastic touches the surface and refrigerate until fully set, about 2 hours.
  5. To the remaining pudding on the stove, add the chopped chocolate and espresso powder, stirring until the chocolate melts. Pour the chocolate mixture into a separate bowl, cover with plastic wrap so that the plastic touches the surface and refrigerate until fully set, about 2 hours.
  6. To serve: Spoon the vanilla pudding into the bottom of individual serving dishes. Top with chocolate pudding. Serve sprinkled with nuts and dollop with whipped cream.
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Today, Rachel from Rachel Cooks is here to share her recipe for Dark Chocolate and Pecan Cookies. Rachel has helped out before and shared her recipe for reduced-fat cucumber salad. And when she had her baby I helped her out while she was tending to her newborn. We’ve yet to meet in person, but chat online often, and I know one of these days we will finally get to meet! 

 Dark Chocolate and Pecan Cookies

Hi everyone! I’m so thrilled to be helping out Katie while she’s at home snuggling with her little one. I know blogging  is the last thing on her mind right now as she’s keeping herself very busy with diapers, chubby thighs, tiny little toes, priceless snuggles, and sleepless nights.  I wish I could bring her dinner but I guess virtual cookies will have to do.

If you’re wondering who I am, I’m Rachel and I blog at extremely creatively-named blog Rachel Cooks. I’m a physical therapist (sometimes), a blogger (almost always), a wife (always), and a mom (more than always).

 Dark Chocolate and Pecan Cookies

I survive on toddler giggles, popcorn, and coffee.  But adding cookies to the mix can’t hurt. And these cookies are winners. They’re a sophisticated version of the classic chocolate chip cookie that everyone loves. However, I promise you everyone will love these too. Big dark chocolate chips automatically start these off on the right foot. Pecans add a great nutty flavor and bite to these cookies and cinnamon adds interest, flavor (and antioxidants!).  These thick, chewy cookies immediately climbed to the top of my list of favorite cookies. Even if you think the cinnamon sounds weird, I urge you not to leave it out! It really makes these cookies special and unique and…perfect. If I do so humbly say…

 Dark Chocolate and Pecan Cookies

Wish I could bring you over a batch of these cookies and snuggle with your little cutie, Katie! Congrats and thank you for having me here today! I’m honored to be able to help you out.

I’d love for you to stop by Rachel Cooks and say hi some time! You can also find me on TwitterFacebookGoogle+Pinterest, and Instagram. Or you can subscribe to my emails and never miss a recipe!

Original Recipe from RachelCooks.com

Dark Chocolate and Pecan Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 2-3 dozen depending on size of cookies

Dark Chocolate and Pecan Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup brown sugar
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup dark chocolate chips

Directions

  1. In a bowl, mix together flour, cornstarch, salt, baking soda, and cinnamon. Set aside.
  2. In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides as needed.
  3. With the mixer back on low, add dry ingredient mixture gradually until dough forms. Stir in chocolate chips and pecans by hand. Refrigerate dough for at least 30 minutes. Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or Silpat and set aside.
  4. Form balls from approximately 1 tablespoon of dough. Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cool. Store in airtight container.
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Today, we have Kim from Cravings of a Lunatic. We had the chance to meet at Food Blog Forum a few years ago and have kept in touch ever since! I participated in Kim’s cancer awareness recipes from the heart, food blog hop last summer sharing my recipe for spicy beef sliders. Today, Kim shares with us her no-bake recipe for Raspberry Fool.

Raspberry Fool by Cravings of a Lunatic

Hello there Katie’s Cucina readers. I’m pleased as punch to be here today. When Katie asked for guest posters for her maternity leave I was honoured to be included. I adore this gal. There’s just some folks you meet trough blogging that you instantly love. Katie is one of those people. Kind, caring and so incredibly talented.

Since you’re here my guess is you know all that. You know Katie is awesome. She’s also a great planner. I think it’s a cool thing that she invited her friends to guest post while she spends some much-needed time being a mommy. Honestly there is no greater gift in the world than becoming a parent. I know Katie is going to be the most amazing Mom, and I look forward to following along as pregnancy photos make way for baby photos. So excited for Katie and Jon, this will be their best adventure yet.

Raspberry Fool by Cravings of a Lunatic

I dreamed up a ton of recipe ideas for the post. Obsessive compulsive is my middle name, I tend to get really stressed out for guest posts. I never know whether to be serious so I don’t freak out someone else’s readers, or whether I should just be myself, which involves being a bit of a spaz. Hopefully I find some middle ground today.

Raspberry Fool by Cravings of a Lunatic

When I can’t sleep I tend to spend huge amounts of time on pinterest. I love Pinterest, more than life itself most days. I enjoy using it for work and personally as well. It’s my down time at the end of the day. So one night I was cruising Pinterest, pinning everything from cute men, to DIY project ideas, to recipes. I happened upon this Raspberry Fool recipe from Martha Stewart. It was not the recipe itself that drew me in, it was the presentation. Her Tangy Raspberry Fool photo that was stunning. I knew I wanted to try the technique to swirl the raspberry mixture.

Raspberry Fool by Cravings of a Lunatic

Fool is something we make quite often. It’s easy and my daughter loves it. She hates cream cheese so when I make no bake cheesecake recipes for my site I tend to make a couple without cream cheese. That way Mini-me is happy and gets her fool, but we still get to have lots of no bake cheesecakes. It’s a total win-win.

Fool is super easy to make, the recipes are all very similar. Essentially it’s cream, confectioners’ sugar and fruit. You can mix up the fruit, you can add nuts or granola to it. For me I like it as plain as possible. Let the fruit stand out as the star.

Raspberry Fool

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4-6

Raspberry Fool

Ingredients

  • 12 ounces frozen raspberries, thawed
  • 1/2 cup sugar, or vanilla sugar
  • 1/4 teaspoon salt, or vanilla salt
  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar

Directions

  1. Combine the raspberries, sugar and salt in a blender, or food processor with the chopping blade. Turn on pulse or puree for about 1 to 2 minutes. You want the sugar to dissolve and the raspberries to become as smooth as possible. Now pour the raspberry mixture through a fine sieve, and discard any seeds caught in it. It helps to use the back of a spoon to press the berries into the sieve. It will make the process faster.
  2. In a stand mixer (or large bowl and hand mixer) whip the heavy cream and the confectioners' sugar. Start slow until it thickens slightly, then amp the speed up to high. Whisk on high until stiff peaks form, which will take about 3 to 4 minutes.
  3. Take decorative glasses and alternate adding the whipping cream mixture and the raspberry mixture. Once you fill the glasses take a knife or wooden skewer and swirl and pull so the mixture starts to show patterns. I found pushing the skewer down in a rapid movement worked really well for the fun lines down the sides.
  4. Top with extra whipping cream and raspberries for garnish if desired.
  5. You can serve these immediately or pop them in the fridge for about an hour. If you're going for the dramatic look serve them as close to making them as possible. The longer they sit in the fridge the more the color becomes muted and not as striking.
  6. Serve with a big old raspberry smile!
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I hope you like these. I’m a total fool fanatic. I make it every chance I get. Feel free to experiment and play with flavours. Use what you love and you can never go wrong.

Thanks so much to Katie for having me today. It was a total pleasure spending the day in the Cucina.

Feel free to stop by my blogs to check them out. I blog at Cravings of a Lunatic, and also Kiss My Smoke. I’m a pinterest spaz and have also recently become obsessed with instagram. I have no idea what I’m doing but with 2 kids, 3 cats, a puppy and a horse I never run out of photo material. Occasionally I even toss some food photos up just to keep things interesting.

Toodles and smoochies! xx


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Today, I’m so excited to have my friend Caroline from Chocolate & Carrots here to share 25 Ooey Gooey Dessert Recipes. Caroline and I met in real life at Food Blog Forum last year. We didn’t actually meet at the conference, but on the monorail as it was “resting” for a good 30 minutes. I got to meet her precious son and husband. Then, while at Blogher Food in Austin we got to spend more time together. Twice in one year–that’s a lot for a blogger to see another blogger. We text back and forth and chat via Facebook, and I can not thank Caroline enough for stepping up to the plate and helping out while we are enjoying our bundle of joy!

25 Ooey Gooey Desserts! | chocolateandcarrots.com

Hi Katie’s Cucina readers! I’m Caroline from Chocolate & Carrots, where I make your favorite desserts a little healthier for you, with a side of my calorie-free cutie pie, Liam!

I’m so thrilled to be able to help Katie out while she’s snuggling up on that precious baby boy. Give that baby some lovin’ from all of us! Melt me. You’re giving me baby fever again!

Speaking of melting, I melt when I hear ooey gooey desserts (pun intended!). Now that I’ve gone and said ooey gooey desserts again, it’s only fair of me to share with you some of my favorite ooey gooey desserts from the blogosphere!

Here are 25 of my favorite Ooey Gooey Dessert recipes:

  1. Caramel Toffee Brownies A La Mode by Love From The Oven
  2. Hot Cocoa Cookies by Chocolate & Carrots
  3. Brown Butter Oatmeal Cookies by Bakeaholic Mama
  4. Nutella Gooey Butter Cake by Tidy Mom
  5. Marshmallow Stuffed Confetti Cookies by Chelsea’s Messy Apron
  6. Biscoff Stuffed Pumpkin Mini Muffins by Handle the Heat
  7. Chocolate Peanut Butter Cup Ice Cream by The Messy Baker
  8. Peanut Butter Snickers Cheesecake Brownie Pie by Inside BruCrew Life
  9. Easy Whole Wheat Raspberry Molton Cakes by Chocolate & Carrots
  10. Flourless Chocolate Cake by Brown Eyed Baker
  11. Apple Pie Milkshakes by Katie’s Cucina
  12. Marshmallow Oreo Fudge Cake by Back For Seconds
  13. Gooey S’mores Brownies by Kuki’s Kookbook
  14. The Ultimate Gooey Caramel Brownie Mug Cake Sundae by Willow Bird Baking
  15. Gooey Chocolate Peanut Butter Cup Brownies by SugarHero
  16. Whole Grain Cookie Dough Bars by Chocolate & Carrots
  17. Salted Mudslide Cookies by How Sweet Eats
  18. S’mores Lava Cakes by Creme de la Crumb
  19. Nutella Cheesecake Gooey Cake Bars by Lovin’ From The Oven
  20. Cookie Butter Gooey Cake Bars by Tortillas and Honey
  21. Caramel Stuffed Snickerdoodles by The Baker Upstairs
  22. Gooey Chocolate Pudding Cake by Spend with Pennies
  23. Chocolate Truffle Cookies by Chocolate & Carrots
  24. Mississippi Mud Cake by Sweet Bella Roos
  25. Ooey Gooey Carrot Spice Cake by Desserted Planet

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