Category Archives: Desserts

Nanaimo Bars​

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I first saw these amazing bars when visiting Victoria for my sister’s birthday weekend. My mom and I popped into a little coffee-house to pick up some liquid caffeine and while we were waiting I drooled over the divine treats in their glass cases. These caught my eye as I’d never heard of them before. When I asked what they were, pronouncing the name wrong, the barista looked at me like I was insane. It is pronounced “nuh-NI-mo” sounds like “The wino”. Apparently these are a really big deal in Canada.

I looked them up when I got home and found that it all began when a housewife entered a recipe for chocolate squares in a magazine contest some 35 years ago. She called her recipe ‘Nanaimo Bars’ and when she won the contest, not only did her dessert become popular throughout Canada, so did the town they were named after.

These three-layered, no bake dessert squares start with a chocolate crumb base, get a topper of sweet custardy creamy goodness and are finished off with a chocolate layer. They are sweet and rich and amazing. Now that I’ve had one, I understand the confusion on the clerk’s face at my obvious lack of dessert knowledge.

How can you go wrong when the first layer is chocolate, butter and sugar all bound together by coconut, grahams and nuts? Ah-mazing. It’s like a graham cracker crust on crack. Maybe I shouldn’t use that phrase as much as I do. I actually have zero clue what being on crack is like. For some reason it just what I label anything that seems a little crazy and totally bad but is actually a notch more awesome than normal. Don’t do drugs. Bad. Ok, back to the dessert. The middle layer has the goodness of vanilla pudding sweetened with powdered sugar and enriched with cream and butter. Oh sweet perfection. Top it off with a chocolate ganache. Yeah baby.

I cannot decide which layer I like best. The base is really beyond description. Even if you aren’t a coconut (or nut) fan, try these – it all kind of just blends together in a perfect crunchy and sweet crust.  Seriously. Could a no bake dessert be any more decadent? I think not. Oh Canada. Well done you.


Nanaimo Bars
from Joy of Baking

Bottom Layer:

1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/3 cup (30 grams) unsweetened cocoa powder (regular or Dutch-processed)
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker crumbs or crushed Digestive Biscuits
1 cup (65 grams) sweetened or unsweetened coconut (shredded or flaked)
1/2 cup (50 grams) walnuts or pecans, coarsely chopped

Middle Layer:

1/4 cup (56 grams) unsalted butter, room temperature
2 – 3 tablespoons milk or cream
2 tablespoons (20 grams) vanilla custard powder (Bird’s) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups (230 grams) powdered sugar (confectioners or icing)  sugar

Top Layer:

4 ounces (120 grams) semisweet chocolate
1 tablespoon (14 grams) unsalted butter

Directions:

Put a foil sling in a 9 x 9 inch pan and spray with a non stick vegetable spray.

Bottom Layer: In a saucepan over low heat, melt the butter. Remove from heat and stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens (1 – 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover with plastic wrap and refrigerate until firm (about an hour).

Middle Layer: In your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

Top Layer: Chop the chocolate into small pieces. Then, in a heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Remove using the foil sling & using a sharp knife (or a pastry cutter!), cut into squares.

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Scratch Cake Mixes & Strawberry Cream

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I’ve mentioned a few times that I’m taking a cake decorating class. I’m enjoying it tremendously and learning all sorts of fun things. Don’t judge my decorating skills too harshly, I’m still learning. I found this cake mix recipe years ago and it has never failed me. Perfect if you don’t want to make a boxed cake mix, or thought you had one in the cupboard but (horrors!) you’ve used your last one! This recipe gives you the perfectly light texture of a boxed mix with homemade ingredients and taste.

For my recent class, I filled a basic yellow cake with some strawberry mascarpone cream. It was absolutely delicious.

I just used one of the 8 inch rounds the recipe makes. I torted it (still learning the art of doing that evenly too!) and stuffed it with sweet creamy strawberry deliciousness. The other cake went in my freezer to use for another class.

I have tried all these cake mix varieties and they are simply delightful. Enjoy!

Scratch Cake Mixes
from Allrecipes.com

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract

Directions

For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
Pour batter into greased and floured 9×13 inch pan (or the cake pan of your choice). Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

 

Strawberry Mascarpone Cream

1 cup heavy whipping cream
3 tablespoons granulated white sugar
2/3 cup Mascarpone Cheese
1 teaspoon pure vanilla extract
1/4 cup strawberry jam

Directions

Place the heavy whipping cream, mascarpone, sugar, vanilla, and strawberry jam in a large bowl.  Whip until soft peaks form.

Banana Cream Cupcakes

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Sometimes I feel like my house is swimming in bananas. They are always around for my kids and every year I forget how quickly they get ripe for baking (aka dark brown freckly) once the weather turns a smidge warmer. I had some to use up this week and decided to mash-up a couple in these delightful cupcakes.

These cupcakes have all the flavor of a good banana bread with a light airy texture. The vanilla mousse “frosting” is perfect on these, totally reminiscent of banana cream pie. It is rich and delicious. A perfect topper. It is very versatile as well. You could swap out any flavor of instant pudding and use it for fillings in cakes. It’s amazing.

I ziploc baggie frosted these. It was early – I didn’t feel like busting out the pastry bag and frosting tip. Then topped mine with a little dried banana chip. Aren’t they cute?

Banana Cream Cupcakes
adapted from Taste of Home

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk

Vanilla Mousse Frosting

2 cups of heavy whipping cream
1 large package of jello instant vanilla pudding

Directions

1. In a large bowl, cream shortening and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition. Beat in
bananas and vanilla. Combine the flour, baking soda, baking powder
and salt; add to creamed mixture alternately with buttermilk,
beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 375° for
18-22 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For mousse frosting: Combine ingredients and mix well until fluffy and light. Thin with a little milk if necessary.

“Bethany” Chocolate Salted Caramel Cupcakes

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For those of you who don’t know, occasionally I make a recipe that’s specifically for a very special person in my life. I name the recipe after them and someday when I have my own little shop, I plan to feature all my ode to friendship items. I’ll be surrounded by the baked versions of all the people I love. It will be awesome! Today’s friend is Bethany. More about her later.

These cupcakes are the best thing I’ve ever made. They are glorious. Incredible. You will need to close your eyes and breathe deeply upon first bite. They are a taste explosion. The reason I made this delicious treat is kind of a bummer. My best friend Bethany moved to Maui today. I dropped her at the airport this morning and we both bawled our eyes out. Very sad for me because I adore her. I’m trying to look on the bright side and remember that I have a new vacation destination with an extra bed, and that Bethany will be shipping me bottles of pineapple wine. But right now I just miss her terribly. Her birthday is in a couple of days so I had a pre-leaving-birthday-dinner for her and served up her favorite craving.

Bethany is the sweetest, most generous person I have ever met. We’ve been friends for eleven years and I cannot imagine my life without her. She is beyond amazing. Kind of like this cupcake. Rich chocolate cake with the perfect texture topped with fluffy salted caramel buttercream and a drizzle of fresh salted caramel sauce. I like to think of the salty kick as the hidden depths of Bethany’s character. You think you know her as this quiet, sweet woman – then you really get to know her and she’s full of spunk, stubbornness (in a good way) and sass.

The caramel sauce is the kicker in this recipe. The salty takes the edge off all that sweet decadence making each bite just perfect. There’s no caramel in the cake, but the method of melting the butter before beating it gives a little hint of nutty flavor to the chocolate. It’s halfway to a browned butter flavor and gives an excellent depth to the cake. But the caramel. Oh, the caramel. It would be fabulous on ice cream, drizzled over your favorite coffee drink or just be like me and gobble it up with a spoon. All by itself. Yup. That’s how I roll.

Salted Caramel Chocolate Cupcakes
from The Brown Eyed Baker

½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup plus 1 tablespoon unsalted butter, at room temperature
1 & 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla extract
¾ cup sour cream

Salted Caramel Frosting
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
½ cup salted caramel sauce (recipe below – can be made ahead of time)
4 cups powdered sugar

To Garnish:
Salted Caramel Sauce
Fleur de Sel (or other flaky sea salt)

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.

2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.

6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it’s not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

8. To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread the frosting), drizzle with some additional salted caramel sauce, and sprinkle with a pinch of fleur de sel.

Salted Caramel Sauce
Yield: 2 cups of sauce
Prep Time: 5 minutes | Cook Time: 15 minutes

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook, they will melt back down.   Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.

3. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

4. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

5. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You’ll want to warm the sauce up before using.

Frosty S’mores Cups

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Summer is here!! Time for long evenings watching the waning rays of sun disappear behind shadowed evergreens, enjoying a cocktail as the day slips away. Family, friends, cookouts and s’mores! It is no secret that I love s’mores. But sometimes, I want the flavor without having to fire up the flames. I love this easy dessert because I can make a batch and keep these delightful cups stashed in the freezer for when the chocolate graham cravings hit.

I put these babies in individual baggies so they are all ready for me to eat up (usually around midnight). They are sweet and cold with perfect layers of graham, chocolate, mallow and more chocolate. Topped with a cool and creamy hit of cream!

If you like s’mores, you will LOVE these. They are lip smacking good. I topped mine with a little graham sprinkle and some mini chocolate chips. Gorgeous!

You may have to devour more than one! And there’s nothing wrong with that!

 

Frosty S’mores Cups
from Easy Baked

  • 18 graham cracker squares (9 sheets)
  • 1/3 c. butter
  • 1/2 c. milk chocolate chips
  • 1/4 c. whipping cream
  • 2 c. mini marshmallows
  • 1 1/2 c. cold milk
  • 1 box (4 servings, 3.9 oz) instant chocolate pudding
  • 1 (8 oz) container of Cool Whip (thawed in fridge)
  • 1/4 c. mini chocolate chips (as topping)

DIRECTIONS

Crush graham crackers into fine crumbs. Melt butter and add to graham crackers, mixing until well combined to make crust.

Prepare muffin pan by spraying it with non-stick cooking spray. Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later.

Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.

Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.

Divide Marshmallows among cups.

Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).

Spoon filling into a large zip top bag (and ZIP it or you might have a mess!)  Clip a corner off and pipe pudding into each cup evenly.  Try to pipe it in between the marshmallows so that the whole cup is filled.  I did have a little left over (which was really tasty straight out of the bag!) Use a knife to smooth the tops level with the top of the pan.  Freeze for at least a couple of hours.

Allow the pan to warm just a bit before running a butter knife around the edge and popping out each dessert cup out.

For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip.  Then I sprinkled the remaining crust and mini chocolate chips on top.
Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.

Perfect Oatmeal Raisin Cookies

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Chocolate is grand, but oatmeal raisin cookies will always be my favorite. Packed with hearty rich flavor and succulent raisins, these cookies are absolutely perfect. Big and thick, soft and chewy. I love them. I’d take these over any other cookie out there. Any day of the week. And twice on Sunday. Odd saying. Anyone know where it comes from?

Soaking the raisins in the egg mixture is the key to this recipe. It produces lots of plump juicy morsels to bit into with all that oat deliciousness.

If you’ve had hard, dry versions of this cookie before and been turned off the whole notion of Oatmeal Raisin, give this recipe a whirl. They are simply delicious.

Perfect Oatmeal Raisin Cookies

-3 eggs beaten
-1 cup raisins
-1 teaspoon vanilla
-1 cup butter
-1 cup packed brown sugar
-1/2 cup white sugar
-2 1/2 cups all purpose flour
-1 rounded teaspoon cinnamon
-2 teaspoons baking soda
-2 1/2 cups old fashioned rolled oats

1- Combine eggs, vanilla, and raisins in a small bowl, cover and let stand for 1 hour.

2-Preheat oven to 350 F

3-In a large bowl cream the butter, brown sugar, and white sugar together. In another bowl sift together the flour, cinnamon, and baking soda, stir into creamed mixture. Then stir in raisin mixture, and rolled oats. Scoop 2 tablespoons of dough onto a parchment paper lined cookie sheet. Bake for 13-15 minutes or until just set on the edges. Cool 10 minutes on the cookie sheet, then remove to a cooling rack.

Red, White and Blue Berry Trifle

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I have no clue why it’s called a trifle. The word means something of little importance or value. This dessert isn’t anywhere in that neighborhood. It is gorgeous, fresh and delicious. My first experience with trifle was during a recent visit to Victoria during tea at Butchart Gardens. I devoured layers of soaked sponge-cake, fruit and custard all the while knowing the little dish of it wasn’t going to be enough. I’d have to recreate it at home.

Generally trifle is made with a sponge or pound cake, but for this slightly lightened version I used angel food cake. Since the light white cake has a delicate texture, I didn’t soak it in juice or liqour, choosing to simply brush a little Cointreau over each layer instead. You could use Triple-Sec or (for non-alcohol people) some orange juice.

I used a cookie cutter to make some angel food cake stars to make this a very patriotic dessert. It just seemed right with all those beautiful red and blue berries. It would be PERFECT for any 4th of July celebration.

The star of this show (ha-ha) is most certainly the homemade vanilla custard. Thick and creamy with the perfect sweetness. It is absolutely marvelous. You have to stir it constantly when making it, but it isn’t hard – or really all that time-consuming. Don’t be tempted by instant pudding in a box. Seriously. You have no idea how much more delicious homemade is. It shouldn’t be called the same food. Give it a whirl. You’ll be so glad you did! Look at it pushing thru all those beautiful berries. (happy sigh)

The topper for this berry delight is a delicious rich mascarpone cream. You’ll want to just eat it out of the bowl (confession on that in a sec). Whipped cream combined with creamy sweet mascarpone cheese and some sugar has the perfect sweet richness for this dessert.

Get ready for the confession. Here it comes. You are going to be so ashamed of me. I had the “butt” of the angel food cake and some of the mascarpone cream left over. And, I couldn’t help myself – I made a sandwich out of it. Slapped some berries in there. Mmmmm. Yeah. I have a problem with delicious food. I feel better now that I’ve gotten that off my chest. Thanks.

Bottom line. Make this. As soon as you can. Invite some people over, have a BBQ and let them all marvel at how gorgeous dessert is. They’ll be blown away when they realize it tastes even better than it looks!

Red, White and Blue Berry Trifle

One batch Vanilla Custard (recipe below)
1 package loaf angel food cake
1/2 cup Cointreau (or OJ)
3-4 cups mixed berries (blueberries, strawberries, raspberries)
1 batch Mascarpone Cream (recipe below)

Directions

1. Make the Vanilla Custard and allow to cool 15 minutes. Begin assembling the angel food cake and the preparing the berries as the custard cools.
2. Cut angel food cake into slices (or shapes) and layer 1/3 in the bottom of a trifle dish.
3. Brush with Cointreau until just moistened.
4. Layer 1/4 of the berries over the cake.
5. Top with 1/3 of the custard.
6. Repeat layers twice. Angel food cake, Cointreau, berries and custard.
7. Finish with a layer of berries done in a design (or just load them on there).
8. Whip Maxcarpone Cream and layer (or pipe using a Ziploc bag) on top of the berries.
9. Refrigerate until ready to eat. This keeps very well overnight.


Vanilla Custard
from Allrecipes

1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 cups  milk (I used non-fat, but you can use anything up to 2%)
4 egg yolk, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract

Directions

  1. In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir constantly 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1-2 minutes longer. Remove from the heat. Gently stir in butter and vanilla.
  3. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

Mascarpone Cream
from Joy of Baking

1 cup heavy whipping cream
3 tablespoons granulated white sugar
2/3 cup Mascarpone Cheese
1 teaspoon pure vanilla extract

Directions

Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl.  Whip until soft peaks form.

Chocolate Chip Pretzel Cookies

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I’m kind of in love with the combo of pretzels and chocolate right now. The salty and sweet together is just divine. There are a few photos of this type of cookie floating around on Pinterest and I’ve been dying to try one. After reviewing a few, I decided the ratio of cookie to “other stuff” was way too slanted in the stuff direction. I like to taste cookie in my cookie. And while adding peanut butter chips, toffee chips or butterscotch chips to this recipe would (I’m sure) still be incredibly delicious, I decided to hold back a little. Sometimes, simple is better.

I’ll tell you one thing, I’ve never met a chocolate chip cookie recipe that could hold a candle to this basic dough from America’s Test Kitchen. It is amazing. Perfectly sweet with a glorious texture. They stay soft and chewy and just delicious even after they’ve cooled.

The addition of pretzels gave it a salty crunch that was awesome. I loved it. As did my hubby, a rare thing in my little baking world. He ate more than one of these.Trust me. That never happens. Someone pulled out his sweet tooth as a child. It’s very sad.

As we were munching on rich chocolate, crunchy pretzel and sweet dough he remarked, “Now THIS is my kind of cookie”. You’ll love it too.

Chocolate Chip Pretzel Cookies
adapted from America’s Test Kitchen

2 cups plus 2 tablespoons all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp/1½ sticks unsalted butter, melted and cooled
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup broken pretzel pieces

Adjust the oven rack to the lower-middle position and heat the oven to 325°. Line a large baking sheet with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 or 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beater as needed.

Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips & pretzel bits by hand until incorporated.

Roll 2 tablespoons of dough into a ball and place on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies,  rotating sheet halfway thru baking, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes. Don’t overcook!

Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Double Glazed Lemon Blueberry Pound Cake

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I simply adore the bright fresh flavor of lemon. It just makes for happy food. I’m not really sure what the right label for this treat is. It’s too sweet to be a bread, too light to be a true pound cake and too bread-like to be a cake. It’s fabulous, whatever it is. Filled with cheery tart lemon and sweet succulent blueberries, this pseudo-pound cake is a taste explosion. It’s double glazed and is absolutely delicious.

I pulled portions from several different recipes to create a version of pound cake that was flavorful without the traditional heaps of butter in it. This version gets its dense richness from non-fat greek yogurt and a little bit of oil. It is perfectly balanced between sweet/tart and rich/light.

You will love it. Eat it for breakfast, a snack or for dessert. Or, all three! Yum!

Double Glazed Lemon Blueberry Pound Cake

  • 1/3 cup oil
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 eggs
  • 1-1/2 cups all-purpose flour + 1 tablespoon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup non-fat plain greek yogurt
  • 1 cup fresh or *frozen blueberries
  • 2 tablespoons grated lemon peelLemon Sugar
  • 1/3 cup lemon juice
  • 1/3 cup sugar

    Lemon Glaze
  • 2 tablespoons lemon juice
  • 1 cup powdered sugar

Directions

  • In a large bowl, beat the oil, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with greek yogurt, beating well after each addition. Toss the blueberries with the 1 tablespoon of flour and fold the blueberries and lemon peel into the batter.
  • Transfer to a greased 8-in. x 4-in. loaf pan lined at the bottom with parchment paper. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • While bread is cooling (in the pan), combine lemon sugar ingredients in a saucepan and cook until sugar is dissolved. Cook 2 minutes longer. After removing from pan, poke holes in warm bread and brush lemon sugar on tops and sides. Allow to sink in, then brush again.
  • Combine ingredients for lemon glaze; drizzle over warm bread. Cool completely. Brush with glaze again after cool. Yield: 1 loaf (16 slices).

* If using frozen blueberries, use without thawing to avoid discoloring the batter.

Godfather’s Cinnamon Streusel Dessert Pizza

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Just call me Tonya, destroyer of diets. Slayer of sensible eating. You will rue the day you read this post. I’m sorry in advance. I’ve managed to resist the temptation to make this dessert for almost a year. However, 364 days is the most I can say “no” to something I really want. Even I have my limits. Ever since my cousin posted the recipe on her blog it has called to me. I maintained self-control because I knew from looking at photos, this dessert pizza copycat was the devil. And I was right. Pure evil.

Finally, my resolve broke. I drove by the former location of a Godfather’s Pizza today and started dreaming of  luscious cinnamon streusel deliciousness all the way home. I swung by the grocery store, picked up a ready-to-go pizza dough and about 10 minutes later was burning my hands and my tongue as I shoveled a piping hot, perfectly crisp and sweet piece of glorious into my mouth. Oh heaven.

I am not kidding you. I could open a pizza place that served only this and make buckets of money off all the Godfather’s Pizza lovers who no longer have one around. It is that perfect.

Attention “The Rock Woodfired Pizza”. Make this and put it on your menu. I’m begging.

If you’re wondering why I have a Rock pizza box lying around, it’s because my sister got me some to make battleshots out of. But that’s another story. I’m sorry, I can’t tell it now – I have some more pizza to eat.

Godfather’s Cinnamon Streusel Dessert Pizza
a Rumbly In My Tumbly original

Homemade or store bought pizza dough
1 TBSP butter, melted
Cinnamon (to sprinkle)

Streusel
1/2 cup plus 1/3 cups all-purpose flour
1/3 cup white sugar
1/4 cup brown sugar
2 TBSP vegetable shortening
2 TBSP oil
Icing
1 cup powdered sugar
1 TBSP milk
1/2 tsp. vanilla

DIRECTIONS:
Preheat oven to 460° F. Mix together streusel ingredients with a fork, or your clean hands, then side aside.
To make pizza, pat dough into a 12 inch pizza pan that has been sprayed with oil.  Perforate pizza dough with a fork (this keeps bubbles from forming), then brush with 1 TBSP melted butter. Sprinkle cinnamon all around buttered crust. Top pizza crust with streusel mix, crumbling in your hands to make nice pea sized chunks.
Bake at 460° F for 8 to 9 minutes depending on the thickness of the pizza.  Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of milk until you have reached your desired thinness.

When finished baking, top with icing in a circular pinwheel pattern. Cut up and enjoy!