I absolutely love cranberry sauce, but with all of the other delicious sides on Thanksgiving, my family and I rarely finish the entire can. This recipe for Cranberry Turnovers takes your leftover cranberry sauce and turns it into a simple and delicious breakfast!
I adapted this recipe from Country Living, although I kept it fairly close to the original.
Ingredients (serves 8):
1 (17.3 oz package) Puff Pastry, thawed
8 oz cream cheese
2 egg yolks
2 cups confectioners’ sugar, divided
1/2 cup leftover cranberry sauce
1 tablespoon almond extract (or vanilla extract to make nut free)
Nearly a decade ago, I shared a recipe for a Bunny Carrot Cake. Although it’s super cute, I figured it was about time I shared a decidedly less creative dessert that is still perfect for Easter and spring in general: Carrot Cake Cupcakes!
These Carrot Cake Cupcakes are based off the original recipe I shared 9 years ago, but I substituted in walnuts for the raisins. They are topped with cinnamon cream cheese frosting and then sprinkled with carrot-shaped sprinkles to make them extra adorable.
I’m having a little bit of a red velvet takeover on this blog. After making the Red Velvet Crinkle Cookies, I knew I wanted to make a Whoopie Pie version perfect for the holidays, specifically Red Velvet Peppermint Whoopie Pies! In case you don’t know what a whoopie pie is, they are cake-like cookies with creamy goodness sandwiched in between. They are quite popular in the Philadelphia area due to the influence of the Pennsylvania Dutch. In fact, I had whoopie pies at my wedding (along with cannolis and cupcakes)!
Whoopie pies are a lot easier to make than they look (I promise). These little guys are filled with a peppermint cream cheese filling, so they will get you right in the holiday spirit in no time!
Ingredients (makes 12 whoopie pies):
Red Velvet Cookies (makes 24 cookies):
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup brown sugar, packed
1 large egg
2/3 cup whole milk
1 tablespoon white vinegar
1 tablespoon vanilla extract
1 (0.67 oz) tube gel red food coloring, about 1 tablespoon
2 cups flour
3 tablespoons unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Peppermint Cream Cheese Filling:
2 (8 oz) blocks cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.
If you follow this blog, you know I am a huge fan of OXO-branded, well, anything. And every year, OXO helps to raise funds for childhood pediatric cancer research, supporting Cookies for Kids’ Cancer. In order to bring awareness to this organization each year, OXO has organized food blogger cookie swaps, which I’ve participated in since 2012.
Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:
This year is a bit different. Instead, OXO is sponsoring The Cookie Chain, which empowers people to raise funds for pediatric cancer research and awareness of Cookies for Kids’ Cancer by baking, sending, and sharing packaged cookies to friends and loved ones. Participants can sign up via Cookies for Kids’ Cancer for a Cookie Chain kit including cookie bags, stickers and postcards about the promotion.
source: cookies for kids’ cancer
In the hopes of getting as many people involved as possible, I jumped at the chance to set up my own Fundraising page and got to baking! To help me get my bake on, OXO sent over some of their awesome baking tools. Here are some more details on those baking tools:
Silicone Baking Mat (paid link): The OXO Good Grips 2 Piece Half-Sheet Pan and Baking Mat Set is the perfect pair for any baking adventure. The reusable Silicone Baking Mat replaces parchment by transforming sheet pans into a non-stick surface. The food-safe silicone and fiberglass construction resists grease and residue and fits perfectly into the Half-Sheet Pan. Dishwasher safe. The Non-Stick Pro Half-Sheet pan is made from durable commercial-grade aluminized steel with a micro-textured pattern that promotes airflow under and around food for even, consistent cooking. The two-layer scratch- and stain-resistant coating is PFOA free and ceramic reinforced for exceptional performance for years to come.
3 Piece Mixing Bowl Set: Non-slip bottoms ensure the Mixing Bowls stay put on countertops and feature a soft, comfortable handle that’s easy to grip. The wide lip and spout make it easy to pour ingredients. Bowls nest for convenient storage.
Dough Whisk: When it comes to mixing dough by hand, a spoon just won’t cut it. You need a dedicated dough whisk to cut through thick dough. The solid stainless steel wires prevent sticking while the unique shape incorporates wet and dry ingredients with less effort. The innovative handle shape and soft, comfortable grip reduce pressure on your hands to prevent fatigue while you work. Once your cookies are in the oven, it’s easy to clean dough from between the coils. Dishwasher safe.
Medium Cookie Scoop: This size 40 portioner is designed for easy scooping and consistent shaping. The soft grip absorbs pressure while you squeeze to smoothly release your cookie dough. Dishwasher safe.
Baker’s Dusting Wand: With a quick twist to open and close, and a half-solid, half-perforated globe design, the Baker’s Dusting Wand is designed to prevent clumps, dumps and powdery messes. Perforation allows for evenly floured baking pans and lightly dusted baked goods. Sized to fit in most flour containers for storage.
These baking tools were the perfect excuse to make a cookie recipe I had been eyeing up for a while now, Red Velvet Crinkle Cookies!
My recipe is based off a NYT Cooking recipe that can be found here. This recipe utilized both baking powder and baking soda so that the cookies rise and then fall quickly, created the crinkled effect on the cookies.
Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
2 large eggs, at room temperature
1 (0.67 oz) tube of red food coloring gel (about 1 tablespoon)
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
3 tablespoons cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups confectioners’ sugar, plus more as needed
Note: I was sent a bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract in order to write this post. Opinions are mine alone.
It seems like everyone has really taken to home baking while staying-at-home during this pandemic. I’ve been impressed with everyone’s sourdoughs, banana breads, and other baked goods! So why not add another awesome option to your repertoire: Cinnamon Rolls, or more specifically, Brioche Cinnamon Rolls!
Nielsen-Massey recently published a new video showing how to Knead Dough by Hand, which comes in handy while making this recipe.
This recipe for Brioche Cinnamon Rolls is based off a recipe from the Nielsen-Massey website as well.
Ingredients:
Dough:
2 tablespoons milk
2 1/4 teaspoons active dry yeast
1 2/3 cups flour, divided
1/4 cup sugar
1 1/4 teaspoon salt
3 large whole eggs, divided
7 tablespoons unsalted butter, cold, cubed
Cinnamon Roll Filling:
1 cup almond flour
1 egg white
1/4 cup brown sugar
2 tablespoons plus 1 teaspoon unsalted butter, melted
2 tablespoons water
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 1/2 teaspoons Nielsen-Massey Pure Vanilla Extract
1/2 teaspoon Nielsen-Massey Pure Almond Extract
Vanilla Icing:
2 tablespoons unsalted butter
2/3 cup powdered sugar
Pinch of salt
2 tablespoons milk
1 teaspoon Nielsen-Massey Nielsen-Massey Pure Vanilla Extract
Note: I received a bottle of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract in order to write this post. All opinions are mine alone. #BetterYourBake
How is it already nearly October? Every fall, time seems to speed up and the months for the rest of the year just fly by! With so much happening in the fall, it makes sense that it feels like things are in fast forward. But it’s important to take the time to step back and do something you enjoy amid all the chaos.
Nielsen-Massey was nice enough to remind me of that, and sent me a bottle of their Madagascar Bourbon Pure Vanilla Extract to do what I love: bake! Recent studies have shown that creative activities, such as baking, help people feel more relaxed and happier in their everyday lives.
But in order to benefit from the mindful nature of baking, basic techniques must first be mastered. To help learn some new baking tricks, Nielsen-Massey has developed “Better Your Bake,” which delivers technique-based videos, tips and tools to help home bakers learn and master the basics of baking with the help of Nielsen-Massey products.
I was asked to show off my newest learned skill after watching some of Nielsen-Massey’s videos: how to temper chocolate. It takes some effort, but it’s easier than an initially thought!
Tempering chocolate is typically used for special occasions and results in a smooth, glossy chocolate coating that dries shiny and has a crisp snap
The process involves divvying and melting a portion of the chocolate, stirring in the reserved chocolate and heating the whole batch to the required temperature
Tempered chocolate is great for cake pops, fruit, candy molds and more
So, what could be better than chocolate covered bacon? This recipe, from Nielsen-Massey’s website, originally developed by Pastry Chef Jessica Ellington, is for Maple Bacon Cupcakes, topped with a maple buttercream frosting, crumbled bacon, and a half slice of chocolate dipped bacon. And yes, they are every bit as delicious as you are imagining!
Nielsen-Massey has a bunch of videos that are helpful for this recipe, so I’ve linked to them throughout the post.
Ingredients:
Maple Bacon Cupcakes
8 slices of bacon, cooked and crispy
8 tablespoons unsalted butter (1 stick), room temperature
I have such a sweet tooth. Seriously, if I could get away with eating ice cream and only ice cream for the rest of my life, I probably would. So, I am constantly looking for ways to satisfy my sweet tooth without, well, eating a pint of ice cream.
Cue this recipe for Overnight Chocolate Chia Pudding — its dairy-free, gluten free, and vegan. And, it tastes amazing!
The Coconut Almond Whipped Cream really puts it over the top. But the pudding is pret-ty darn awesome on its own!
Ingredients:
Chocolate Chia Pudding:
2 cups unsweetened almond milk
1/2 cup dark chocolate chips (check the label to make sure they are vegan)
I mentioned in my Blueberry Chia Seed Jam post that you’d see it pop up in a recipe shortly, and here it is! This No Bake Blueberry Lemon Icebox Cake is a great make ahead dessert that’s a beautiful end to a barbecue or summer dinner party.
If you’re not familiar with icebox cakes, they are layered frozen cakes traditionally made with whipped cream and chocolate wafers. This Bon Appetit version incorporates some of my favorite flavors, blueberries and lemon, to create a beautiful Blueberry Lemon Icebox Cake!
This isn’t a cake that involves much precision or patience, and looks pret-ty darn good even when giving off that “homemade” vibe, like mine does. You also don’t need any special tools – just a 9×5 loaf pan, some plastic wrap, and a hand mixer. An offset spatula would also come in handy if you have one.
Ingredients:
1 (8 oz) container mascarpone, at room temperature
3/4 cup powdered sugar
the zest of 1 lemon
2 1/2 cups chilled heavy cream (leave in the fridge until ready to use)
Every year, I have two responsibilities for Thanksgiving: make Bloody Mary’s as everyone arrives and show up with a dessert that is chocolate and/or pumpkin.
This year, I decided to make a dessert that is both pumpkin-y and chocolatey: Chocolate Pumpkin Cake!
This recipe for Chocolate Pumpkin Cake is adapted from a Country Living recipe, and uses my cinnamon cream cheese frosting from my Pumpkin Spice Cupcakes recipe.
Ingredients:
Chocolate Pumpkin Cake:
2½ cups all-purpose flour
1 cup cocoa powder
1 tablespoon baking powder
½ tablespoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
¾ cup low fat buttermilk
1 (15 oz can) pumpkin purée
½ tablespoon vanilla extract
1 cup plus 2 tablespoons unsalted butter (2.25 sticks), at room temperature
Note: I was sent a Non-Stick Pro 12 Cup Muffin Pan, Silicone Baking Cups, and a Baker’s Decorating Tool from OXO. All opinions are my own.
September is Pediatric Cancer Awareness Month, so I’m sharing this recipe a bit ahead of time. Every year, OXO donates up to $100,000 to support an organization called Cookies for Kids’ Cancer. The organization was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.
To help reach their goal, OXO donates $100 to Cookies for Kids’ Cancer for each blogger who posts a recipe to bring awareness, up to their $100,000 commitment. I’ve posted twice a year for the last few years to help bring awareness to Cookies for Kids’ Cancer. Click here to see some of my past posts.
This year, OXO sent me Silicone Baking Cups, a Non-Stick Pro 12 Cup Muffin Pan, and a Baker’s Decorating Tool to make this post.
Here’s a little about each product:
The Non-Stick Pro Muffin Pan (paid link) features a unique micro-textured pattern that ensures even baking and adds structural rigidity. It’s made with a ceramic-reinforced, two-layer, commercial-grade coating that provides ultimate non-stick release and is scratch-, stain-, corrosion- and abrasion-resistant.
The BPA-free Baking Cups have handy tabs to help remove them from muffin tins without making a thumbprint, and the inside of each Cup is smooth and non-stick to release your treat easily. With a fill line, your cupcakes will be consistent every time.
Our easy-to-use, easy-to-fill Baker’s Decorating Tool is designed to give you complete control while decorating. The unique trigger provides a smooth stream of icing for clean lines, and the comfortable handles ensure a steady grip and protect icing from warm hands.
I wanted to make a new, fun, and different cupcake to try out all of these cool tools. My husband and I are huge fans of Old Fashioned Cocktails, so I decided to turn those flavors into Old Fashioned Cupcakes! Note: the frosting contains alcohol so this is not a kid-friendly recipe.
To bring in the flavors of an Old Fashioned, I made a Vanilla-Orange Cupcake and topped it with Bourbon-Orange Cream Cheese Frosting. To finish it off, I added a maraschino cherry and some orange peel.
We’ve been pretty lucky weather-wise in Philadelphia recently, but are back to it feeling like actual winter. Blah.
I’ve been dreaming of warmer weather (and warmer weather recipes)! I must not be the only one, because the Florida Keys & Key West are hosting an awesome event tomorrow night to help the Philadelphia area dream of the sun and sand.
Tomorrow, 24 of Philadelphia’s top food writers and influencers are getting behind the stove to face off “Iron Chef style” at Walnut Hill College. The influencer who creates the best Keys-inspired dishes within the time limit will win a trip to the Florida Keys and be named an honorary Keys Chef. Guest judges from the Keys will include Chef Bobby Stoky and Philadelphia’s favorite son Pat Croce. The sold out event includes an evening of food, cocktails, fun and friendly competition.
How awesome would it be to win a trip to the Keys? The Florida Keys are a string of tropical islands off the southern tip of Florida and are known for their awesome fishing, snorkeling and scuba diving. In fact, the Keys have the only living coral barrier reef in the U.S., not to mention awesome food and drink. The most well known dish from the Florida Keys is Key Lime Pie.
I was bummed that I wouldn’t be able to attend, but still wanted to get in on the fun, so I decided to make a spin on Key Lime Pie — Key Lime Pie Cupcakes!
Key Limes are smaller than “normal” limes and are a bit more tart. These little guys don’t give off a lot of juice though, so it takes quite a bit to make this recipe. Key Lime Pie is made with key lime juice, egg yolks, and sweetened condensed milk to make a smooth, tangy pie filling with a graham cracker crust.
Ingredients:
Crust:
1/2 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons unsalted butter, melted
Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
The Great Food Blogger Cookie Swap hosted is by Lindsay of Love & Olive Oil and Julie of The Little Kitchen. For the past five years, the Great Food Blogger Cookie Swap has helped raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.
Kourambiethes are Greek Christmas Cookies, but also show up for really any celebratory event, so they are an all-year kind of treat. They are nut butter cookies, typically made with almonds or walnuts, which are then rolled in confectioners sugar. The result is a shortbread cookie that melts in your mouth!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SplendaHoliday #CollectiveBias
Can you believe Thanksgiving is this week?? This year has just flown by!
Thanksgiving is my absolute favorite holiday. It’s a day spent with family and friends over good food, just enjoying each other’s company.
We spend Thanksgiving at my aunt and uncle’s house. Every year, I bring a little something up to contribute to the meal. For the past few years, I’ve done desserts. My sister put in a request for a chocolate cake this year because in her words, “there’s not enough chocolate at Thanksgiving.”
We usually have quite a few desserts for the taking, so I decided to make the cake with less added sugar with the help of SPLENDA® Brown Sugar Blend.
SPLENDA® Brown Sugar Blend works just like regular brown sugar, but with half the calories. I picked up a bag at Walmart (it can be found in the baking aisle with the other sweeteners, or on Walmart.com).
I love the flavors of Hazelnut and Chocolate together, so I tested out a recipe for chocolate hazelnut cake with chocolate frosting this past weekend.
The cake uses ground hazelnut in the batter to add a nutty, buttery flavor as well as a really nice texture to the cake.
When I think of all things chocolatey, no list would be complete without Black Forest Cake, which is traditionally made of layers of chocolate cake, whipped cream, and cherries. My Black Forest Cupcakes version for #Choctoberfest uses dark chocolate cupcakes stuffed with cherry filling, topped with fresh whipped cream frosting, chocolate shavings, and maraschino cherries.
As the Gold Sponsor of #Choctoberfest with Imperial Sugar, Imperial Sugar was kind enough to send quite a bit of sugar my way to use in my recipes, including these Black Forest Cupcakes. (Speaking of #Choctoberfest, don’t forget to enter the giveaway!)
