Archive for the ‘sweets’ Category

This bar was completely not what I had exptected.  I was so looking forward to a nice chewy bar to break up and put in my Fage and strawberries!  Nope thats not what I got!  This bar is soooooooo hard, your teeth with get a work out-becareful!! I must say though the flavor of the bar was A.mazing!!! I loved the Huge chunks of macadamia as well, they totally made the bar. 


Even though the nutritional specs are great (eerrr..aside from 210 calories..Yikes) and it tasted great, I don’t think I would buy this kind of bar again.  They are expensive (I got this one on sale but originally the are $1.70) and very high in calories.  Not to mention very hard, I had a hard time even breaking it to put in my yogurt. :-/  I was a bit fearfully this little bar was going to cost me hundreds of dollars(in dental work)!

Mixed Nuts (Peanuts, Almonds, Walnuts, Macadamias, Cashews, Brazil Nuts), Honey, Glucose, Soy Crisps (Soy Protein Isolate, Tapioca Starch, Salt) Soluble Dietary Fiber (Maize), Natural Flavour VITAMINS: Vitamin A Acetate, Ascorbic Acid (Vit. C). D-Alpha Tocopheryl Acetate (Vit. E)

Calories 210
Fat Calories 130
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Monounsaturated 9g
Polyunsaturated 3.5g
Cholesterol 0mg
Sodium 65mg
Potassium 180mg
Total Carb. 11g
Dietary Fiber 2.5g
Sugars 7g
Protein 10g
Vitamin A 50% • Vitamin C 50% • Calcium 4% • Iron 6%
Vitamin E 50% • Vitamin B1 (Thiamin) 10% • Vitamin B2 (Riboflavin) 4%
Vitamin B3 (Niacin) 20% • Phosphorus 10% • Magnesium 15% • Zinc 6%


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For the past several months I have seen these vegan cupcakes all over the blogging world!  They look so good but for some reason I never got around to making them.  Then the lovely  Jenna reminded me just how droolworthy these little babies looked!! So I just had to try them kicks and giggles.  Luckily we have weekend guests coming, so they won’t all be consumed by moi!
Vegan Cookies and Cream Cupcakes
  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Vegan Fluffy Buttercream Frosting
  1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
  2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
  3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Vegan Butter Cream Frosting.
  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine, we use Earth Balance
  • 3 1/2 cups powdered sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk or soy creamer
1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Variation:Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.


The very best part? You are free to consume as much of the batter as your little heart desires (NO RAW EGG WOO!HOO!)……for the record I only had a few tiny licks of the spoon..honest!! 

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Coconut Cream Pie

This weekend my mom and younger brother came down to visit us for the weekend.  I decided to make them a special dessert.  Every since I was little I always remembered how much my mom loved Coconut Cream Pie.  For her birthday every year we would get her one from Cracker Barrel.  I had never made pastry cream before so this was a little intimidating to me.  I also had to search for a different topping other than the usually meringue most people use on this pie.  The thought of using raw egg white…??.. I’m sorry I just can’t eat that stuff! 🙂 I felt weird enough putting the eggs in the pastry cream…I was very skeptical especially after the eggs had simmered and it smelled very egg-y!  But after refrigerating the pastry cream over night the egg aroma dissipated and a sweet creamy custard was the result.  The crust recipe is one that I have used for a couple of years now.  It was given to me by my sister and I absolutely love it; it never fails…..until this time and it didn’t really fail it just didn’t come out as perfect as usual…ha- I didn’t have any butter so I used all butter flavored crisco….barf!! I hate using crisco!!  The recipe below is the original recipe I usually use.  When I used all crisco the crust slid down the side of the pie dish when baking and I had to perform major crust surgery during the baking process.  My biggest tip for working with pie crust….make sure it is always COLD when you roll it out and never use butter flavored crisco 😉


Coconut Cream pie


Pie Crust

1 ½ C AP Flour

¾ t Salt

2/3 C Butter (or ½ crisco ½ butter) chilled, cut into small pieces

5 T Ice Water


Sift dry ingredients together.

Add Butter, cut into flour mixture.

Add water 1 T at a time.  Tossing until small pea sized balls form.

Wrap in plastic wrap and chill for 1 hour.

Preheat oven to 400*

On a well floured surface roll out to desired size. 

Place in a prepared pie dish.

Bake for about 15-20 min until golden brown.



½ C Sugar

2 large eggs

1 egg yolk

3 T AP flour

1 ½ C 2% milk (or whole milk)

3/4C sweetened flaked coconut

¾ C unsweetened flaked coconut

1 t vanilla

1/8 t coconut extract


Whisk ½ C sugar, eggs, yolk, and flour in a medium bowl.  Brink milk and coconut to a simmer in a medium sauce pan over medium heat.  Gradually add hot milk to egg mixture.  Return to same sauce pan; cook until pastry cream thickens and boils a bit; stirring constantly (4 minutes).  Remove from heat.  Mix in vanilla and coconut extract.  Transfer to a medium bowl and press plastic wrap down on top of the cream, to prevent formation of skin on the surface.  Chill until cold at least 2 hours or up to 1 day.  Transfer to pie crust and chill for 2 hours or overnight.



2/3 C sweetened flaked coconut

1 ¼ C chilled whipping cream

2 T sugar

1/8 t coconut or vanilla extract


Toast coconut in a skillet over medium heat until lightly brown; stirring occasionally (3 min).  Using an electric mixer beat cream, sugar, and extract until peaks from.  Spread whipped cream over the top of the pie filling.  Sprinkle with toasted coconut.  Can be prepared 4 hours ahead of time.  Cover and chill.  Serve cold.


This was a great end to a lovely weekend. 🙂

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Happy 2009!!!


I hope you all had a wonderful New Years!!  We really didn’t end up doing too much for New Years Eve and I sort of felt bad.  So on New Years day at the last minute I decide to make this decadent Chocolate dump-it cake from Cooking for Mr. Latte. I was a bit skeptical about the frosting (chocolate chips and sour cream?!) But it actually turned out so well!!! Ava loved the frosting so much thats all she ate of the cake 🙂 The cake it self is suprisingly moist and so chocolately!! I made a few changes from the recipe I added semi-sweet chocolate instead of the unsweetened chocolate and I dusted cake with powdered sugar.  If you are a chocolate lover this cake is for YOU!!! This recipe is definitely a keeper. 




If you all have not checked out this book you really should! The recipe selection is outstanding!

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Chocolate Snowballs

Tonight Ava, my daughter, and I baked some great chocolate cookies for her to take to her preschool class tomorrow! She is so excited to share the cookies she helped make with all of her friends.  These cookies are super sweet and chocolaty, of course Ava and her dad LOVED THEM!! I’m actually quite surprised we have any left for her to take to school tomorrow! 🙂

choc snowballs

Chocolate Snowballs

Adapted from Everyday Food

Makes 18

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • 4 ounces semisweet chocolate, melted and cooled
  • 1 tablespoon milk
  • Confectioners’ sugar, for coating


1. In a medium bowl, sift together flour, cocoa, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

2. Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.

3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

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Wish list

I found these in the decemeber issue of HEALTH magazine and I’m dying to try them!! How absolutely festive and HEALTHY!! They look so fun and good….too bad the nearest Whole foods is 30-40 minutes away 😦 BOOO



If any of you have tried them let me know how you like them!!

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More holiday baking

For the past two years my three-year-old daughter and I have baked a batch of Christmas sugar cookies around the holiday season.  We take one night and make the cookies and decorate them.  It is such a blast!  These are memories I will cherish forever…..they don’t turn out super pretty but they were made with extra love and laughter! 


This year we made these sugar cookies:

Fabulous Sugar Cookies
Found at goodthingscatered by Ashlee
1 1/2 c. butter
1 1/2 c. granulated sugar
1/2 c. powdered sugar
4 eggs
1 tsp vanilla
1/2 tsp almond extract
1 Tbsp lemon zest
5 c. flour
2 tsp baking powder
1 tsp salt
Powdered sugar, for rolling
-Preheat oven to 400 degrees.
-Cream butter and sugars in a mixer for 5 minutes.
-Add eggs one at a time, mixing thoroughly.
-Add vanilla, almond, and lemon zest.
-Sift in flour, baking powder, and salt a little at a time.
-Do not over mix, this process should take about one minute.
-Chill dough for up to a week in the fridge, or roll out and cut right away. You will need plenty of powdered sugar for this. 
-Great cookie sheet well or line a cookie sheet with parchment paper and bake cookies for 7-8 minutes.
-Wait until cookies are cooled before icing.

Then we decorated our cookies with this icing (In the past we have always used a cream cheese frosting which is GREAT…but this year I came across this recipe at goodthings catered and had to use it because I adore honey!!!


Honey Cinnamon Frosting
Everyday Food
1 1/4 c. confectioners’ sugar (I had to use an extra 1/4-1/2Cup)
1/2 c. (1 stick) unsalted butter, room temperature
1 Tbsp honey
1/8 teaspoon ground cinnamon
-In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.  Be sure to beat the frosting for the full 4-5min to get all of the ingredients incorporated well.   Add more confectioners’ sugar if needed.

*This is a wonderful frosting recipe and I will definitely be keeping it in my recipe binder but it was a bit too much with the sugar cookie.  I think in the future we will stick to using a cream cheese frosting. 

Only down side to annual Christmas cookie night……..WE HAVE SPRINKLES EVERYWHERE!!


I’m off to enjoy a cup of tea and an extra sweet sugar cookie.

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