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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Today, we have Dianna from The Kitchen Prep sharing her recipe for Brazilian Coconut Brigadeiros. I’ve never heard of these before Dianna introduced me to them–they look (and sound… well read) amazing! Dianna met at a local blogger conference and stayed in touch since. She lives a few hours south from me, so we don’t get to see each other too often. I know that if she lived closer we would hangout frequently–we have a lot in common!
Brazilian Coconut Brigadeiros from The Kitchen Prep on KatiesCucina.com

Hi everyone! I’m Dianna from The Kitchen Prep, filling in for Katie today while she gets some major snuggle time with her new little one!

I’m thrilled to be over here on Katie’s Cucina… it’s nice to get out of your own kitchen every now and again. ;) Aside from that, Katie & I happen to have lots in common! We both love to make crafty things {though I have no patience for documenting my DIY projects like she does!}; we both love to travel and share our foodie adventures; we’re both Floridians; and, most importantly, we both love to cook & bake up a storm!
When Katie asked me to share a recipe during her blog maternity leave, I started thinking about all of my current cravings {they change up pretty often}, and on the top of that list right now is anything coconut. There’s just something about coconut flavor that whisks you away to a tropical happy place.

Brazilian Coconut Brigadeiros from The Kitchen Prep on KatiesCucina.com

Back when I first started my blog, I posted a recipe for Brazilian Coconut Brigadeiros — super sweet and chewy little coconut truffles made with sweetened condensed milk and flaked coconut. The only thing is, I was using a camera phone at the time {and 3 years ago the quality of phone pics wasn’t what it is today}…so, the pictures? Yeah, they didn’t really do these treats justice. In fact, they were just plain bad. And the brigadeiros themselves? Quite the opposite!
So today, I’m whipping up another batch {with much-improved pictures!} to share with you!
Here’s the best news of all: These are ridiculously easy to make. If you can boil liquid and have enough patience to let it set up in the fridge, then you can make these without even breaking a sweat. Although there is a bit of whisking involved… so maybe just a tiny bit. But it’s worth it.
One of my favorite things about these rich coconut candies {besides the fact that they’re made with condensed milk which is reason enough to love them} is the fact that you can get creative and roll them in all kinds of toppings. Toasted coconut, mini chocolate chips, sprinkles, chopped nuts… Wouldn’t they be perfect on an Easter or spring dessert buffet?
Brazilian Coconut Brigadeiros from The Kitchen Prep on KatiesCucina.com
Thanks again to Katie for inviting me to come hang out in her cucina while she soaks up some sweetness of her own!
Adapted from Fine Cooking
Brazilian Coconut Brigadeiros

Brazilian Coconut Brigadeiros

Ingredients

  • 1 cup sweetened condensed milk
  • 1/2 cup coconut milk
  • 2 tablespoons unsalted butter
  • 2 teaspoons light corn syrup
  • 1 cup finely shredded, unsweetened coconut, divided
  • Optional: Other assorted toppings for rolling, like mini chocolate chips, sprinkles, etc.

Directions

  1. Mix together sweetened condensed milk, coconut milk, butter and corn syrup in a pot over medium-high heat. Bring the mixture to a bubble, then toss in half of the shredded coconut {1/2 cup}.
  2. Reduce the heat to medium and whisk, whisk, whisk until the mixture begins to thicken. Try not to scrape up the residue forming on the bottom of the pan or you'll have little brown bits in your candies. If you don't care about that kind of thing, then scrape away!
  3. Keep whisking until the mixture has thickened significantly {about 8-10 minutes}. It should be reduced by about half and slide as one mass to the other side of the pot when the pot is slightly tilted.
  4. Pour the mixture into a heat-proof bowl and allow to cool. Cover and refrigerate for 3-4 hours or until it is set up and can be handled.
  5. Meanwhile, get your desired topping ready by putting it in a bowl. Using a tablespoon, scoop the mixture and roll it into balls. Toss them into the topping and roll them around until they're fully coated.
  6. Refrigerate until ready to serve.

Notes

- Milk, especially sweetened milk, is easy to burn, so keep an eye on it while the heat is high. - Spraying your tablespoon, and even your hands, with a little oil can help the scooping/rolling process. The stuff is sticky! - I toasted the coconut that I rolled these in, but they also look very pretty with plain, un-toasted coconut, too!

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Slow Cooker Berry Cobbler

Happy Sunday! I’ve got a slow cooker dessert treat for you this fine Sunday. Last year, I did a little experimenting with the help of a few recipes floating out on the internet. Thus it yielded the easiest slow cooker berry cobbler I’ve ever made. Yes–you can make dessert in the slow cooker!

Today is actually my last official post before I start my 1-month long “blog maternity leave”. Did you know that such a thing exist? Well it does. When you blog frequently you don’t want to go cold turkey and deprive your readers of delicious recipes. So I’ve asked 16 of my blog friends to share recipes and round-ups to keep your palettes tantalized. For those who are wondering, no the baby has not arrived yet. I’m t-minus 3 days from the due date. I walked for 3 hours yesterday and was hoping that would do the trick. Still no baby. I’m beginning to think he may never decided to make his appearance although I know that’s not true. This month has flown by yet I feel like each day crawls. A total catch 22 if you ask me. So enough about me and the bump and let’s talk a little about this slow cook berry cobbler.

Slow Cooker Berry Cobbler

This is the best and easiest slow cooker dessert to make if your entertaining. Or well if you just want a comforting berry dessert. I will be the first to admit that I never think of making dessert in the slow cooker. When I think of my slow cooker I think of a main dish and what’s for dinner. Not what’s for dessert? I have a feeling this is the first of many slow cooker desserts I’ll be whipping up in the future.

I shared this recipe for slow cooker cobbler with ALL the berries over at Food Fanatic.

Disclaimer: I’m a paid contributor over at Food Fanatic. I’m not required to share these recipes on Katie’s Cucina, but choose too because I want my readers to not miss a single thing I’m cooking up in the kitchen!


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Meyer Lemon Buttermilk Pound Cake
After bringing homes bags and bags of produce from the Southeast Produce Conference last weekend I knew I wanted to make a pound cake with the bag of Meyer Lemons I received from Duda Farm Fresh Foods.

Meyer Lemon Buttermilk Pound Cake 3

I was never one to love lemon cakes, but over the past few years I’ve learned to love them. My inlaws have a lemon tree and always load us up with lemons. Granted they are not Meyer Lemons but they are pretty darn close. So what do you do when you have a plethora of lemons? You make a lemon pound cake. That is what my mother in-law does year after year as well as homemade lemonade that is to die-for. I’ve made  pound cakes in the past, and I recently realized that I’ve just never blogged about them. I’ve used Ina’s recipe for the past few years and love it. I don’t do the lemon juice soaking method that she suggest. I skip that step and just add it all in the batter. But the glaze is an absolute MUST! I also grate all my lemons I have on hand. I love using my KitchenIQ Better Zester. It captures all the lemon zest with out it going all over the place. If you have extra zest feel free to freeze it for another day. It freezes beautifully!

Meyer Lemon Buttermilk Pound Cake

I made this recipe for meyer lemon buttermilk pound cakes last Sunday.  I use my KitchenAid Stand Mixer on an almost daily basis, and on the weekends you’ll find me using it multiple times throughout the day. Constantly washing and re-washing my paddle attachment and bowl. I love that I can throw in my butter and sugar, set it and let it do the work while I work on prepping the rest of the recipe (or cleaning dishes). I brought one pound cake into my office on Monday (which by the way the pound cake was devoured in .5 seconds), and kept one at the house for us. I didn’t think my husband would like it. Once again, he has surprised me, he likes it and has been taking a slice every day this week with his lunch. And well… I may or may not have a few slices each day. Shhh don’t tell anyone.

Meyer Lemon Buttermilk Pound Cake And in case you’ve never used/bought Meyer Lemons. I have a great storing tip for you. Store lemons away from foods with strong odors. If you refrigerate them they will last for up to 20 days! This works for all lemons but you definitely want to keep your Meyer Lemons away from the stinky foods. They are super fragrant and you don’t want to alter their fragrance.

So, if you can get your hands on some Meyer Lemons (or any lemons) and craving pound cake… I definitely challenge you to make this Meyer Lemon Buttermilk Pound Cake. You won’t be disappointed.

Adapted from Ina Garten

Meyer Lemon Buttermilk Pound Cake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 2 8-inch Loaves

Meyer Lemon Buttermilk Pound Cake

Ingredients

    For the Cake:
  • 2 sticks unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 4 extra-large eggs, at room temperature
  • 5 Meyer Lemons, zested
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 3/4 cup Meyer Lemon juice
  • 3/4 cup buttermilk, at room temperature
  • 1 tsp vanilla extract
  • For the Glaze:
  • 2 cups confectioners' sugar, sifted
  • 3 1/2 tbsp Meyer Lemon juice

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. Spray cooking spray on two loaf pans.
  2. Cream the butter and 2-1/2 cups granulated sugar using an electric mixer fitted with the paddle attachment. Mix for about 5 minutes until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  3. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In another bowl, combine 3/4 cup meyer lemon juice, buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Mix until just combined. Divide the batter evenly between the two loaf pans, smooth the tops, and bake for 55 minutes. Test that the cake is done by inserting a skewer or toothpick in the middle--it should come out clean with no crumbs attached. Let the cakes cool on a wire rack for at least 30 minutes.
  4. For the glaze:
  5. Combine the confectioners' sugar and the lemon juice in a bowl, mix with a wire whisk until smooth. Pour over the buttermilk pound cakes.

Notes

I used 8 1/2 by 4 1/4 by 2 1/2-inch loaf pans.

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Chocolate - Chocolate Chip Buttermilk Pancakes from KatiesCucina.com

I’ve had a crazy sweet tooth this pregnancy. Like, I need a dessert after every meal/snack I have. I think its natural that I crave sweet breakfast items like pancakes, waffles, and french toast. All three of those breakfast items are topped with sweet maple syrup. Sure, I’ll have my greek yogurt, fruit, and granola parfait at like 6am on the weekend and then by 8am I’m ready for “breakfast” or sometimes I’m ready for dessert, and that’s when I make a recipe like this one, Chocolate – Chocolate Chip Buttermilk Pancakes.

My husband isn’t really into the dessert like breakfast items, but has grown accustom to them over the past 8 months (yes, I know–I can’t believe I’m 8.5 months pregnant–it’s mind blowing). He doesn’t really complain. I remind him to be grateful that he is getting a hot breakfast. Plenty of starving husbands out in the world that get to enjoy cold soggy cereal, and he gets a hot breakfast just about every Saturday and Sunday!

Chocolate - Chocolate Chip Buttermilk Pancakes from KatiesCucina.com

I really wanted these to be red velvet chocolate chip buttermilk pancakes, but I ran out of red food coloring. They didn’t really turn out “red velvet” like…. so that’s why I’ve called them Chocolate – Chocolate Chip Buttermilk Pancakes. I used mini chocolate chips, since my husband isn’t really a fan of chocolate to begin with (but let’s get real, who did I make these for? me!). The mini chocolate chips just make the pancakes that much more decadent.

For my husbands version, I topped his with fresh strawberries and whipped cream, and my version is the one pictured and written about with more chocolate chips and chocolate syrup. I think I disgusted my husband when he saw what I did to my pancakes… but he said nothing and kept eating his pancakes like a good husband would do! If you’ve opted to celebrate Valentine’s day over the weekend and you have a chocolate connoisseur you want to swoon… make these Chocolate – Chocolate Chip Buttermilk Pancakes.

Katie Original Recipe

Chocolate - Chocolate Chip Buttermilk Pancakes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 8

Chocolate - Chocolate Chip Buttermilk Pancakes

Ingredients

  • 1 cup of all-purpose flour
  • 1 tbsp white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 3 tbsp whole milk
  • 1 egg
  • 2 tbsp butter, melted and slightly cooled
  • 1/4 cup cocoa powder
  • 1/4 cup mini chocolate chips + additional for topping
  • Whipped Cream
  • Chocolate Syrup

Directions

  1. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  2. In a separate bowl, beat together buttermilk, milk, eggs, and melted butter.
  3. Add a few tablespoons of butter to a frying pan or griddle over medium-high heat.
  4. Pour the wet mixture into the dry mixture, and blend well, then add the chocolate chips. Stir until it’s just blended together. Make sure to not over stir!
  5. Using a soup ladle, pour the batter onto the griddle, using about 1/2 cup for each pancake (or less if you want silver dollar pancakes). Cook for 3-5 minutes or until bubbles start to appear on top. Then flip and cook for one additional minute.
  6. Top with whipped cream, mini chocolate chips, and drizzle with chocolate syrup.

Notes

For a deep chocolate color add 20 drops of red food coloring to the batter. For "red velvet" version add 2 tablespoons!

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Red Velvet Cheesecake Cupcakes from KatiesCucina.com

I’ve always had a soft spot for cheesecake. I can thank my mother for this, she introduced me to cheesecake at a very young age. Growing up she would make cheesecake cupcakes on special occasions like birthdays and holidays. I would always request cheesecake cupcakes over regular cake every birthday, and when we were deciding on holiday menus cheesecake was a must in the dessert categorie. You could have 10 pies–I still wanted a cheesecake!

I’ve craved cheesecake bad a few times during my pregnancy, but I was always too tired to make it and wait 2 hours for it to bake and cool–so I would splurge on store-bought cheesecake. Most people would not go this route, but since I’ve tested just about all the store-bought cheesecakes out on the market, I can tell you which ones to go for and which ones to avoid. I prefer my local grocery store bakery cheesecake if I can’t get an expensive slice of Cheesecake Factory cheesecake!

Red Velvet Cheesecake Cupcakes from KatiesCucina.com

We had my baby shower last month (almost a month ago which is mind blowing). While planning the menu (we catered Chipotle and it was amazing) I decided I wanted a dessert bar. No cake… just cupcakes, cookies, chocolates, and of course cheesecake cupcakes. We didn’t have red velvet cheesecake cupcakes, just the traditional (which was fine in my book).

As Valentine’s day approaches I find myself always craving/wanting red velvet products. Not sure why that is… but it is. So I decided to alter my mom’s recipe and make a red velvet version. I also have a little hidden treat in these cheesecake cupcakes that you can’t see… I carefully twisted an oreo and put half of one on the bottom of each cupcake liner before filling the liners with cheesecake batter. It gives a nice little crust and everyone who ate one enjoyed the treat! Oh and just so you know these taste way better than the photos depict–they were not cooperating with me the other day when I went to photograph them.

Katie Original Recipe

Red Velvet Cheesecake Cupcakes

Prep Time: 1 hour, 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 35 minutes

Yield: 20

Red Velvet Cheesecake Cupcakes

Ingredients

  • 2 8oz packages of cream cheese, room temperature
  • 1 cup granulated sugar
  • ¼ cup cocoa powder
  • 2 tsp vanilla extract
  • 2 tbsp red food coloring
  • 3 eggs
  • 10 oreos divided
  • Whipped Cream
  • Mini chocolate chips

Directions

  1. Preheat the oven to 350 degrees.
  2. In a stand mixer, begin to mix cream cheese until whipped (about 1 minute). Then add in the granulated sugar and cocoa powder. Mix on medium speed for 1 minute. Scrape down the bowl, and then mix for an additional 30 seconds. Add the vanilla extract and red food coloring. Mix on low for 10-20 seconds.
  3. Add each egg individually to the batter. Mix for 3 mintues on medium speed until well incorporated (scrape down the bowl a few times).
  4. Using cupcake tins, line with cupcake wrappers. Place half an oreo cookie in each cupcake wrapper (filling side up). Using a large cookie scoop, scoop batter into the cupcake wrappers.
  5. Bake at 350 degrees Fahrenheit for 25 minutes. Remove from the oven. Let them cool in pan for 10 minutes, then transfer to a wire rack to cool for 50 additional minutes. Refrigerate in an airtight container for up to 5 days. Before serving top with whipped cream and mini chocolate chips.
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