Mocha Chocolate Icebox Cake

Sep52012

This is my absolute favorite summer dessert right now. It’s totally over-the-top, with layers of chocolate chip cookies and coffee & chocolate flavored whipped cream. I guarantee you will be running back to the fridge to grab more! It’s so simple to make – just a little whipping and layering, then leave it in the fridge overnight to soften the cookies (this is by far the hardest part). I recently brought this to a bbq and everyone loved it, so I promised I would post the recipe here. I can’t say enough good things about this cake, it’s so delicious!

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Peanut Butter Nutella Cookies

Aug292012

I think you just need to read the title to know this cookie is going to be good. It’s like the taste of a peanut butter cookie, but with a much chewier texture, and this delicious chocolaty swirl with a hint of hazelnut. It’s just as familiar as it is different. My husband and I quickly agreed that this was the best peanut butter cookie we have ever had. This is yet another jewel I found on Pinterest, via The Sisters Cafe – go check them out!

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Pink Lemonade Bars

Aug122012

Are y’all as addicted to Pinterest as I am? I could totally just browse for hours, and at the end, I actually kinda feel productive. Unlike just cruising facebook or some other time sucker website, I have something to show for my time wasting – fabulous new ideas for organization, recipes, outfits, decorating, etc. I even know 100 uses for baking soda! Granted I will probably use only 1% of these, but who cares, the other 99% are there just in case. Like the recipe pin I found for pink lemonade pound cake. It ended up the actual recipe sounded not-so-fabulous, but as fate had it, Deb had just posted a recipe for these pink lemonade bars. It was meant to be.

These are like your typical lemon bar, but with a slight berry flavor and this really pretty magenta-like color. When I originally made them I decreased the lemon juice and increased the raspberry, thinking it would make them less tart and therefore, more appealing to my toddler. I wish I hadn’t, as I missed the tart, so I’m posting the original recipe’s proportions below. If you like your lemon bars on the gooier side, decrease the flour by a tablespoon. As is, they are delicious, it’s totally just a preference thing. These would be absolutely perfect for a girly party (baby/wedding shower) or any hot summer day when you want something rich but refreshing.  They are just too pretty to pass up!

Pink Lemonade Bars
Adapted from Smitten Kitchen

For cookie layer:
1/4 cup sugar
1/4 tsp lemon zest
1/8 tsp salt
1/2 cup unsalted butter, cubed
1 cup flour

For the lemonade layer:
1 cup raspberries
2 large eggs
3/4 cup sugar
1/4 cup lemon juice
1/3 cup AP flour (1 T less or more if you want them gooier)
confectioners sugar

Cookie Layer:

  • Preheat oven to 350°F and coat a 8×8 in . baking pan with nonstick spray (or line with parchment).
  • In food processor pulse together the sugar, zest, and salt.
  • Add butter and pulse until evenly dispersed.
  • Add flour and pulse just until mixture is combined.
  • Press dough into pan.
  • Bake for 15 minutes, then set out to cool slightly.

Lemonade Layer:

  • Rinse out food processor and puree raspberries.
  • Pour puree through a fine-mesh sieve over a bowl (you will need to press with a spatula to get out all the juice).
  • In a bowl, whisk together eggs, sugar, and lemon juice until smooth.
  • Whisk in 3 T of puree, then stir in flour.
  • Pour on top of crust and bake for 25-30 minutes, or until bars barely jiggle and the edges are slightly golden.
  • Cool completely in fridge then cut into squares.
  • Dust with powdered sugar before serving.
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Magnolia Banana Pudding

Jul242012

Originally posted on Culinary Wannabe – this is one of my favorites!

For years, every birthday in our house has included the infamous Magnolia Bakery cupcakes. People line up around the block waiting to get into the itty bitty store in the west village to buy a box of these treasured cupcakes. Truth be told, I’m not the biggest fan of the traditional vanilla or chocolate. They are a little grainy and dry and the frosting makes my teeth hurt just thinking about it. Some of the other flavors like spice or red velvet are okay, but they aren’t the real star of the show. The real star is the banana pudding. It is absolutely ta-die-for, and has long been dubbed by Brad and I as one of the best dessert in nyc.

In recent years Magnolia’s have popped up all around town, and I can frequently be found at the one on the UWS. If you are in NYC, be sure to grab a (large) cup, and if not try this recipe at home. It’s really simple and a definite crowd pleaser!

Magnolia’s Famous Banana Pudding

Recipe Courtesy of More from Magnolia

1 14-ounce can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4-ounce package instant vanilla pudding mix (Jell-O brand recommended)
3 cups heavy cream
1 12-ounce box Nabisco Nilla Wafers (substituting not recommended)
4 cups sliced ripe bananas

  • Beat water and condensed milk together with an electric mixer until well combined (about 1 minute, and be careful, this one can fly every where!)
  • Beat in pudding mix for 2 more minutes.
  • Cover with plastic wrap and chill for 4 hours or overnight.
  • Whip the cream with an electric mixer until stiff peaks form.
  • Gently fold the whipped cream into the pudding.
  • To assemble, do alternating layers of wafers, banana, and pudding. Make as many layers as you like and divey up the ingredients accordingly (you could also make individual portions in stemless wine glasses like I did).
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Mint Chocolate Cream Cheese Brownies

Jul182012

Orignally posted on Culinary Wannabe – this is one of my favorites!

Does the name alone have you swooning? Oh yes, they are just as good as they sound. Cream cheese brownies were already one of my favorite desserts, but the mint in these took them to a whole nother level. Chocolate and mint – it’s not just for girl scouts anymore! Keep the leftovers (if there are any) in the fridge, as they are totally awesome cold.

Mint Chocolate Cream Cheese Brownies

6 tablespoons butter
4-ounces mint chocolate, chopped
2/3 cup sugar
2 eggs, at room temp
1/2 cup flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon saltFilling:
8-ounces cream cheese, at room temp
1 egg yolk
5 tablespoons sugar
1/8 teaspoon mint extract
1/2 cup chocolate chips
  • Preheat oven to 350℉.
  • Spray a 9-inch square pan with non-stick spray.
  • In a large bowl, combine chopped mint chocolate and butter and melt in microwave on low. Start with 2 minutes, then stir, and continue cooking at 30 second intervals until completely melted.
  • Beat in sugar and eggs.
  • Add in flour, cocoa powder, salt and vanilla, and mix until combined.
  • Pour into pan in a thin even layer.
  • In a separate bowl, beat together the cream cheese, egg yolk, sugar and mint extract until smooth.
  • Stir in chocolate chips.
  • Place dollops of cream cheese mixture sporadically over the initial brownie layer, and using a dull knife, swirl together.
  • Bake for 25-30 minutes or until that batter in the middle is just set.
  • Let cool and cut to serve. I also preferred these chilled, so I kept them in the fridge.
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