Raspberry Sugar Cookies

    Happy Holidays!  How was everyone Christmas?  Did Santa bring you what you wanted?  I did not want anything for Christmas this year but to spend quality time with my family and make sure my two girls were happy.  And guess what I scored!  My youngest daughter made sure she reminded me every hour that we have to make cookies for Santa.   I could not let my munchkin down and fail as a supermom, so me and my daughters headed to kitchen to bake up a storm.  

    The normal person will bake Santa some chocolate chip cookies.  Nope, not me.  If Santa is visiting my house he have to get something extra special and not the norm.  Hey we want extra gifts over here! The first thing that came to my mind is gingerbread cookies.  But then my oldest daughter got too excited and said we can make a gingerbread house.  Um yeah but I do not want to go back out to the store in all that madness to get more candy.  Sorry love, we going the simple way - sugar cookies.

 I used my favorite sugar cookie recipe from Bake at 350.  But we did not want to go to simple.  Due to the time and other tasks I had to do I know I could not decorate the cookies with royal icing.  I took another approach and make some raspberry preserves to add in the middle.  I took out my circle crinkle cookie cutter and we had a blast in the kitchen.

Vanilla - Almond Sugar Cookies

Ingredients:

3 cups unbleached - all purpose flour
2 tsp. baking powder
1 cup sugar ( stored with vanilla beans)
2 sticks salted butter, cold and cut into pieces
1 egg (it can be cold)
3/4 tsp. pure vanilla extract
1/2 tsp. pure almond extract

Directions:

1.  Preheat oven to 350 degrees F.
2.  In a medium size bowl sift flour and baking powder, set aside.
3.  Cream sugar and butter for five minutes.  In a separate bowl whisk egg and extracts.  Pour egg mixture in the sugar mixture.  Mix until combined.
4.  Gradually add the flour mixture and beat until combined.  Scrape down the bowl and the bottom.   The dough will be crumbly.  Knead together with hands as you scoop it out the bowl.
5.  Take a sheet of wax paper and about 1/3 of dough and cover with another sheet of wax paper.  Press dough down with your hands a little bit .
6.  Roll dough to about 1/4" to 3/8" thick and cut out with your desired cookie cutter.  I like to dip my cutter in flour so it does not stick to the dough.
7.  Place parchment lined baking sheets on a baking sheet.  Freeze on the sheet for 5 minutes before baking and then bake for 10-12 minutes.  Cool for a few minutes before transferring to a cooling rack.


Recipe adapted from Bake at 350








 

Gingerbread Yule Log Cake

    Have you done your Christmas shopping yet?  Well if you have not don't be ashamed I have not either.  I really have not figured yet what to give my oldest daughter.  She is eleven almost at the pre-teen difficult age, and want every unrealistic thing on her Christmas List.  I am almost at the giving up stage and striving to clothes and shoes.  Who little girl don't love shoes and clothes?  Even-though I have not got my Christmas shopping down yet, I do do have my Christmas breakfast, and dinner all planned out already.  Yep, I am a food-addict.  Despite my size, I love to cook, and of-course baking.I have about three desserts for breakfast and five already planned out.  I am so excited.  
    If you are looking for that perfect dessert for your family, friends, and guests, you should try this gingerbread yule log cake I made.

     Nothing beats ginger, molasses, cream cheese, and all the winter spices in this roll.  The even best part is frosting it with chocolate buttercream.  Yum!

Gingerbread Roll

Ingredients
5 large eggs, separated
1/2 cup molasses
2 tbsp. finely grated fresh ginger
3/4 cup cake flour
1 tsp. baking powder
1 tsp. ground ginger
3/4 tsp cardamom
1/2 tsp freshly ground black pepper
1/4 tsp. salt
1/4 cup plus 2 tbsp. granulated sugar
1 tsp. unflavored gelatin
1 tbsp. cold water
4 ounces cream cheese, room temperature
1/2 tsp ground cimmamon
12 ounces creme fraiche
1/2 cup confectioner's sugar
1 stick unsalted butter, room temperature
2 cinnamon sticks
8 whole cloves
2 tbsp. dark rum
2 tbsp. apple cider
Confectioners sugar, for dusting

Directions

1. Preheat the oven to 325°. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup of the brown sugar and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, cardamom, black pepper and salt. Beat the dry ingredients into the egg yolk mixture until combined.
2. In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.
3. Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board. Holding the pan, towel and cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.
4. In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the crème fraîche with the confectioners' sugar until still. Fold the cream cheese into the crème fraîche.
5. Spread the filling evenly over the entire surface of the cake. Starting at a short end, roll up the cake jelly roll–style. Wrap the gingerbread roll tightly in plastic and refrigerate until firm, at least 3 hours.
6. In a small saucepan, melt the butter. Add the remaining 1/3 cup of brown sugar and bring to a boil, whisking constantly. Add the cinnamon sticks and cloves. Whisk in the rum and cider and remove from the heat. Let the butter-rum sauce steep for 1 hour. Discard the cinnamon sticks and cloves.
7. Unwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners' sugar. Cut into slices and bring to room temperature. Garnish the gingerbread roll per your preference and serve with the butter-rum sauce. 

Recipe adapted from Food and Wine

Red White and Green Vanilla Cake

   Hi everyone!  I know I been MIA for a while.  I had a lot of change in my life.  Two months ago I recently got laid off my job that I was working at for eight and half years.  At the beginning it crushed me but day by day I am getting better.  I think this was an opportunity for me to work more on Never Dessert You.  Due to that I have been not blogging as much.  I have been baking but not taking my pics.  I am so sorry to my readers and fans that I have deserted you.  But I am back and ready to share my delightful treats.

   Since the holidays are approaching I wanted to do something festive.  I made this vanilla cake that is so scrumptious.  I did not get to take a whole pic of the entire cake, because my kids ate most of it. But that is what happens when you leave kids around sweets.  What do you desseritas think?

Vanilla Cake

Ingredients
2 sticks unsalted butter, room temperature
2 1/2 cups all-purpose unbleached flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 tsp. pure vanilla extract
1 cup low-fat buttermilk

Directions.
1.  Preheat oven to 350 degrees F.  Spray three 6-by-2-inch cake pans with Bakers Joy or butter pan..  In a medium bowl, whisk flour, baking powder, baking soda, and salt.

2.  Using an electric mixer beat butter and sugar until light and fluffy for five minutes.  With mixer on low, beat in eggs and yolks one at a time.  Beat in vanilla.  Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture.  Mix until combined.

3.  Divide batter evenly (I used a scale to measure out evenly) between bowls.  Add two drops of red to one bowl, two drops to another bowl.  Pour batter between pans and smooth tops.

4.  Bake for 30 to 35 minutes.  Let cool in pans on a wire rack for 10 minutes,  Run a knife around pans and invert cakes onto wore rack.  Cool completely.  Frost with your favorite icing and layer cakes.  Serve

Recipe adapted from Martha Stewart

Unilever Spreads: Thanksgiving Dishes

 

    Can you believe Thanksgiving is right around the corner?  Wow times flies!  I look forward to this time of the year to see my family.  This year only my Mom is joining me and my family for Thanksgiving, but I am still excited to see her for about a year now.  Thanksgiving always brings a joy to my family, because we laugh, share recipes, and reminisce of our childhood days.  It's all about being grateful for what you have been blessed with and also to share your fortunes with the less fortunate.

    But the best part of  Thanksgiving is the food.  I go way overboard when cooking for Thanksgiving.  I start the eve of Thanksgiving and finish just before noon.  My favorite part of the meal is the different sides to go with the turkey.  Scalloped potatoes, macaroni and cheese, coleslaw, cornbread, dressing, sweet corn, cranberry relish, sweet potatoes, creamed peas, and the red peas and rice.  The list could go on, because you could never have too many sides. 

    Today I want to share with you my favorite side dishes.  It is so good.  But I decided to take a twist on my recipes.  Instead of using the normal butter I used, I used Country Crock spread in my dishes.  Yes, I noticed the difference.  Light, and even taste way better.

   The first one is my favorite Sweet Potatoes Casserole that I adapted from The Pioneer Woman on Food Network.

    Looks good right?  It even tastes AWESOME!

Sweet Potatoes Casserole

Ingredients

4 medium sweet potatoes
1 cup granulated sugar
1 cup milk
2 large eggs
1 tsp. vanilla extract
1 tsp. salt
1 cup packed dark brown sugar
1 cup pecans, chopped
1/2 cup all-purpose flour
6 tbsp. Country Crock butter at room temperature

Directions

1.  Preheat oven to 375 degrees F.  Place sweet potatoes on the oven rack and bake until tender for about 55 minutes.  When the potatoes are finished cooking, let cool slightly, about 5 minutes.  Slice then open lengthwise and scrape out the flesh with a fork into a large bowl.  Increase oven temperature to 400 degrees F.

2.  Add the granulated sugar, milk, eggs, vanilla, and salt to the bowl with the sweet potatoes.  Mash the mixture with a potato masher until combined and slightly lumpy - you don't want it to be perfectly smooth.

3.  Now in a separate bowl, mash the brown sugar, pecans, flour, and butter with a pastry cutter or fork until thoroughly combined.  The mixture should resemble a crumble.

4.  Spread the sweet potato mixture into an oval-shaped baking dish and sprinkle the crumb mixture all over the top.  Bake until golden brown, about 30 minutes. 

Now I got you drooling, there is no Thanksgiving without dressing. 

    Yes!  This is one simplest dressings you would ever come across.  You can even use croutons if you not interested in getting loaf bread.

Good 'Ole Simple Dressing slightly adapted from Bon Appetit

Ingredients

10 cups day old white bread, torn into pieces
3/4 cup Country Crock butter plus more for baking dish
2 cups chopped onions
1 1/2 cups celery
1/2 cup fresh parsley
2 tbsp. cilantro
1 tbsp. fresh thyme
1 tbsp. basil
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs

Directions

1.  Preheat oven to 250 degrees F.  Butter preferred baking dish and set aside.  Scatter bread in a single layer on a rimmed baking sheet.  Bake stirring occasionally, until dried out about 1 hour.  Let cool; transfer to a very large bowl.

2.  Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery.  Stir often until just beginning to brown, about 10 minutes.  Add to bowl with bread; stir in herbs, salt, and pepper.  Drizzle in 1 1/4 cups broth and toss gently.  Let cool.

3.  Preheat oven to 350 degrees F.  Whisk 1 1/4 cups broth and eggs in a small bowl.  Add to bread mixture; fold gently until thoroughly combined.  Transfer to a prepared dish, cover with foil, and bake for about 40-45 minutes.


Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Chocolate Chip & Pumpkin Cheesecake Brownies

    Are you still in love with pumpkin?  I know I am.  My daughters begged me to make a chocolate dessert for them.  So how can I combine my craving for pumpkin and chocolate together?  Yep, a brownie.  I added two different types of chocolate in this dessert.  White chocolate on the bottom and chocolate chips to garnish the top.  I love this and my daughters loved it also even though they are not fans of pumpkin.

Chocolate Chip & Pumpkin Cheesecake Brownies

Brownie
1 1/2 ounces white chocolate, coarsely chopped
1/3 cup butter, cubed
1 tbsp instant coffee granules
1/2 cup boiling water
1 cup canned pumpkin
2 eggs, lightly beaten
2 cups all-purpose flour
1 1/2 cups sugar
3/4 tsp. baking soda
1/2 tsp. salt

Cheesecake Batter
1 8-ounce cream cheese
1/2 cup canned pumpkin
1/4 cup sugar
1 tsp. vanilla extract
3/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground cloves
1 egg
1 cup semisweet chocolate chips

 Directions
1.  Preheat oven at 350 degrees F.  In a microwave, melt butter and chocolate; stir until smooth.  Cool slightly. 
2.  In a large bowl dissolve coffee in water.  Stir in pumpkin, eggs and chocolate mixture.  Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture.  Transfer to baking pan coated with baking spray and lined with parchment paper.
3.  For cheesecake batter, in a small bowl using an electric mixer, beat cream cheese and pumpkin until smooth.  Beat in the sugar, vanilla, and spices.  Add egg beating on low speed until combined.  Spoon over chocolate batter.  Sprinkle on the chocolate chips.
4.  Bake for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.  Cool on a wire rack.  Cut into bars.

Recipe adapted from Taste of Home Fall Baking

Pumpkin Doughnut Muffins

   
    I got pumpkin on my mind.  Can you blame me?  It is fall and thanksgiving is a few weeks away.  I love these little muffins that mimic a doughnut. If you looking for that pumpkin and doughnut flavor, this is the perfect recipe for you.  These muffins are perfect for breakfast or a late night snack with icecream.

Pumpkin Doughnut Muffins

Muffin Batter

3 cups all-purpose flour
1/4 tsp. baking soda
1 tsp. kosher salt
1/2 tsp ground nutmeg
1/4 tsp pumpkin spice
1/3 cup buttermilk
1 15-ounce can pure pumpkin puree
1 1/4 sticks unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs

Sugar Coating

3/4 cup granulated sugar
2 1/2 tsp ground cinnamon
1/2 stick unsalted butter, melted.

Directions

1.  Preheat oven to 350 degrees F.  Butter and flour muffin pan.  Set aside.  In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg and pumpkin spice together.  In another bowl whisk buttermilk and pumpkin puree.  Using an electric mixer beat butter and brown sugar until light and fluffy for about 5 minutes.  Add in eggs, one at a time, scraping down bowl after each addition.  Turn mixer down low, add flour mixture in three additions, alternating with two additions of pumpkin mixture.  Just beat until combined.

2.  Spoon batter into muffin pan and bake for 30 minutes or until a toothpick inserted in center comes out clean.  Let muffins cool 10 minutes in pan on a wire rack.  In a medium bowl, combine granulated sugar and cinnamon.  Remove muffin one at a time from a pan, brush melted butter all over muffin, then toss to coat in sugar mixture.  Let muffins cool completly on a wire rack.  Serve and enjoy!

Recipe slightly adapted from Martha Stewart

Chocolate Crinkles

    

    Hi Desseritas.  The holidays are almost here.  I love this time of the year.  But Christmas has been on my mind and of course I made one of the best Christmas cookies - chocolate crinkles.   

   I love these soft fudge chocolate cookies rolled in a confectioner's sugar.   

    

                                        What is your favorite holiday dessert?

Chocolate Crinkles

4 ounces unsweetened chocolate

1/2 cup shortening

3 eggs, lightly beaten

2 cups granulated sugar

2 tsp. baking powder

2 tsp. vanilla extract

1/4 tsp. salt

2 cups all-purpose flour

1/2 cup powdered sugar

1.  In a small saucepan combine chocolate and shortening.  Heat and stir over low heat until melted and smooth.  Cool for 15 minutes.

2.  In a large bowl combine eggs, sugar, baking powder, vanilla, and salt.  Stir in chocolate mixture.  Gradually add flour, stirring until thoroughly combined.  Cover dough; chill about 2 hours or until dough is easy to handle.

3.  Preheat oven to 375 degrees F.  Lightly grease cookie sheets; set aside.  Shape dough into 1-inch balls.  Roll balls into powdered sugar to coat generously.  Place balls 2 inches apart on the prepared cookie sheets.  Bake about 15 minutes or until edges are just set.  Transfer to a wire rack and let cool.  

Chewy Ginger Cookies

    Have you ever seen the Original Kings of Comedy?  My best part is the end with stand up comedian - Bernie Mac.  I crack up all the time when he talks about how his nieces and nephew driving him crazy.  My favorite part is when he imitates his nephew saying "To get some milk and ' coookies".   If you have not seen it you have to check it out.  You would be dying with laughter.

    When I made these cookies that is what came to my mind.  

    

    I was constantly cracking up in my kitchen saying "Who wants some milk an coookies".  So who want some?  These cookies are right in time for fall.  They have that spice flavor with a ginger-sweet bite.

Chewy Ginger Cookies 

Ingredients

2 cups all purpose flour

1 tbsp. ground ginger

1 tsp. baking soda

1/2 tsp. fine salt

1 stick unsalted butter, room temperature

1 cup granulated sugar

1/4 cup finely grated fresh ginger

1 large egg

1/3 cup unsulfured molasses

3/4 cup raisins

   sanding sugar, for rolling

Directions

1. Whisk together flour, ground ginger, baking soda, and salt.  In a large bowl, using a mixer beat butter and granulated sugar on medium-high heat until pale and fluffy, 3 minutes, scraping down bowl as needed.  Beat in fresh ginger, egg, and molasses.  Beat in flour mixture: fold in raisins.  Scoop dough into 1 1/2-inch balls onto a parchment -lined baking sheet.  Refrigerate until firm, 30 minutes.

2.  Preheat oven 350 degrees F.  Roll balls in sanding sugar, placing 2 inches apart on parchment-lined baking sheets.  Bake until centers are just set, 16 minutes, rotating halfway through.  Let cool on sheets on wire racks for 5 minutes.  Transfer cookies to racks: let cool completely.  

Brown Sugar Popovers

    Have you ever had a Popover!  It is a roll made up of egg batter.  They are usually made in a popover pan but you can use a muffin tin, which is what I did.  These popovers are best served topped with fruit and whipped cream.  I especially love these since I rolled them in brown cinnamon sugar.  Are you drooling yet?

Brown Sugar Popovers

Ingredients

2 cups unbleached all-purpose flour
1/4 tsp. kosher salt
1/4 tsp. ground cinnamon
2 tbsp. packed light brown sugar, plus 1/2 cup
2 cups milk, at room temperature
4 eggs
1/2 stick unsalted butter, melted and cooled.

Directions

1. Position a rack in the center of the oven, and heat the oven to 425 degrees F.  Butter a popover pan or standard muffin tin, and place it in the oven for about 10 minutes, or until it is hot.

2.  In a small bowl, whisk together the flour, salt, cinnamon, and 2 tablespoons brown sugar.  In a medium bowl, whisk together the milk (make sure it is at room temperature, or the butter will form lumps), eggs, and 2 tablespoons of the melted butter.  Gradually whisk the flour mixture into the milk-egg mixture until thoroughly combined.  The batter will be loose and liquidy and not completely smooth,

3.  Remove the pan from the oven and pour the batter into the cups, filling the cups to the rim.  Bake for 20 minutes, then turn down the temperature to 325 degrees F and continue to bake for another 40 minutes, or until popovers are completely browned and poufy.  Don't open the oven door to look at the popovers until at least 40 minutes into baking.  You want them to be golden brown all over and tall; if you open the oven door too soon, they will deflate once they are out of the oven.  Let cool in the pan on a wire rack for about 10 minutes, or until cool enough to handle.

4.  Place the 1/2 cup brown sugar and 2 tablespoons cinnamon in a small bowl.  Brush the remaining 2 tablespoons melted butter on the tops of the popovers, and then remove the popovers from the pan.  One at a time, toss them in the brown cinnamon sugar, coating each popover completely.  Serve immediately if possible (they are best when eaten warm) or within 2 to 3 hours.

Recipe adapted from Boston Magazine that from adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Café 

Wordless Wednesday Whoopie Pies

Whoopie its Wednesday.  Hope you enjoy these Pumpkin Spice Whoopie Pies.

Birthday Party Event

    Hi everyone, I know you must be wondering what's up with NDY.   I been extremely busy with a party I had to do this past weekend.  It took up so much of my time during the week because of the planning stages with the client.   This event was a piece of work, but in the end it came out very well.  I made 4 dozen cupcakes from red velvet, vanilla, apple-tini, strawberry daiquiri, cognac and coke, and margarita.  I also made the custom display myself. 

What you think?

 

Apple Spice Cake

 

    My co-worker asked me to make a spice cake for his mother-in law birthday.  Since this is apple week at NDY, adding apples to a spice cake would knock it out the park.  I had this recipe bookmarked for a while now.  I made some adjustments to the cake to make it even a better cake.  When I brought the cake to work he was so happy.  I must say this cake is great.  I had to make a small piece for myself, and have it with some homemade vanilla ice cream.

Apple Spice Cake

Ingredients

1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tbsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. apple pie spice
1 cup white sugar
1 cup light brown sugar, packed
3 large eggs
3 Granny Smith apples, cored and cut into 1/2 inch pieces
1 cup walnuts (optional)
1 tsp. pure vanilla extract

Directions

1.  Preheat oven to 350 degrees F.  Spray Bundt-pan with a nonstick spray with flour.  Set aside.
2.  Sift flour, sugar, cinnamon, baking soda, salt, ginger, and allspice together in a medium bowl.  Set aside.
3.  Using an electric mixer fitted with paddle attachment, combine vegetable oil, sugar and eggs on high speed for 2 minutes.
4.  Turn mixture on low and gradually pour dry ingredients, until combined.  Add apples, and nuts if desired until fully incorporated. Add vanilla extract.
5.  Pour batter in pan, and bake until a cake tester inserted comes out clean, 75 to 80 minutes.
6.  Remove from oven, and cool slightly on a wire rack.

Recipe slightly adapted from Martha Stewart

Apple Brownies plus Giveaway

  Last Saturday, my family and I went apple picking.  This is the first time my family and I went apple picking.  I love exploring something out the norm with my family and still having fun.  We had such a grand time. 

    For this whole week I will be celebrating apples right here at NDY.  Everyday for this week, I will be sharing amazing apple recipes. 

    Today I present Apple Brownies.  I know when you think brownie you think chocolate.  Not in this recipe.  It more reminds of a bread pudding. 

    It is sweet, soft, tasteful, and to die for.  When you cut this brownie it just crumbles because of how moist it is.  The cinnamon, apples, and walnuts are a perfect treat to start off NDY Apple Party.

Apple Brownies

Ingredients
1 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/14 tsp. baking soda
1 stick unsalted butter room temperature
1 cup sugar
1 large egg
1/2 cup chopped walnuts
2 large firm-sweet apples, peeled, cored, and cut into 1/2 - inch cubes.

Directions

1.  Preheat oven to 350 degrees F.  Butter 8 x 11 inch baking dish.
2.  Whisk together flour, cinnamon, baking powder, salt, and baking soda in a medium bowl.  In an electric mixer, beat together butter, sugar, and egg with paddle attachment for 2 minutes, until mixture is pale.
3.  Stop mixer.  Fold in by hand walnuts and apples until well combined.  Add flour mixture, and sit until combined.
4.  Spread batter in baking pan and bake until golden brown and slightly firm, about 40 minutes.  Let cool on a wire rack 30 minutes, and then cut into bars.

Recipe adapted from Martha Living October 2012.

Now for the giveaway!  Do you love chocolate?  What about a dozen chocolate covered Oreos from Never Dessert You. 

This giveaway ends on Friday, October 19th at midnight, so get your entry in today!

Entering is easy.  Be a follower of NDY blog.  Leave a log post of your favorite treat at NDY Etsy store.  Extra entry become a fan of NDY Facebook page. 

 Good Luck!

a Rafflecopter giveaway

Pineapple Curd

 

   If you saw my previous post on Coconut Cake, you will notice the filling was a Pineapple Curd.   One of my favorite fruits is pineapple.  It is sweet and a little tangy.  Today, I want to share my recipe for making the curd.  Do not be afraid of making any curd, it's fairly easy.   At first the curd might look like it not thickening, but just raise the heat and keep whisking.  It will eventually thicken up.  You can use the curd to add in cupcakes, cakes, turnovers, and even pies.  Trust me you would want to eat this curd by itself.

Pineapple Curd

Ingredients

2 large egg yolks
8 large eggs
2 cups sugar
1 1/2 sticks unsalted butter, room temperature
1 1/4 unsweetened pineapple juice
1/4 cup lemon juice, squeezed from lemons

Directions

1.  Beat eggs, yolks and sugar until well combined.  Add pineapple juice, lemon juice and butter.

2.  In a double boiler, stir constantly until the mixture thickens about 20-25 minutes.  Pour mixture through a fine mesh strainer.

3.  Cool over an ice bath until cools.  Store in a  sealed container or with a piece of plastic pressed on the mixture in refrigerator.

Friday Cocktail: Amaretto Apple Cupcakes

   Happy Friday!  Today I am guest posting on Cupcakes Take the Cake for my Amaretto Apple Cupcakes.  I am so thrilled.  If you follow Never Dessert You on Instagram, you may have seen a sneek peek of the sliced apples after they was simmered in the amaretto.

    These cupcakes reminds me so much of fall, with the smell of apples and cinnamon.  It is like an apple pie with spices and alcohol of course. 

    Are you drolling yet?  Head over to Cupcakes Take The Cake for the recipe.

   If you are new to their site, take a few minutes to look around and see all the delightful cupcakes that these awesome ladies share from all around the world.

Coconut Layer Cake with Pineapple Curd Filling

    Fall is here!  Are you excited?  Its starting to get cold here in Atlanta. The mornings are getting very nippy around 57 degrees. Even around noon the wind is too windy for me.  I do not like fall. The cold weather, and bundling up in layers of clothes brings no excitement for me.  But I am looking forward to fall shopping.  I LOVE the fall fashion trend this year.
 
     Despite my hate for fall, I sure love the dessert and food dishes of fall.  The smell of  pumpkin, apple, and pecan brings warmth to me.  But that is not the case in this dish, since it resembles anything to do with fall. 

    I had a feeling for coconut.  I just wanted some coconut water and the coconut meat.  I could not find any whole coconut, so I had to settle for some Bakers sweetened coconut flakes and make a coconut cake. 

    I love this cononut cake.  It's moist, sweet and brings warmth to my cold days.  The even sweetest part is the pineapple curd filling with Coco Lopez in the cake and cream cheese frosting.

Friday Cocktail: CB2 Cocktail Dishes

Today I went to one of my favorite store's CB2 for inspiration.  I love some of the items I saw for the perfect hostess for a cocktail party!

Happy Hour Menu Plates

 

Are these not cute?

Oliver Appetizer Plate

 

Oliver Martini Glass

 

Assorted Barware

 

 

 

 

 

 



Zucchini Cupcakes

    Wow, the week is finally coming to an end.  It's been a LONG week.  I have been in a funk for the past few days.  But I saw my favorite phrase "Keep Calm and Eat Cupcakes".  And that is exactly what I did.  But not your ordinary vanilla, or chocolate cupcake - a zucchini cupcake.  You would not even notice there is zucchini in the cupcake.  It's sweet, full of spice and makes you forget you were having a bad week.  Have a Fabulous day Desseritas!

Zucchini Cupcakes

Ingredients

2 cups all-purpose flour
1 cup brown sugar, packed
1/2 cup white sugar
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
2 tsp. baking powder
1 3/4 cups shredded zucchini
1/3 cups canola oil
2 eggs, lightly beaten, room temperature
1 tsp. vanilla extract

Frosting

1 (8 oz.) cream cheese, room temperature
1 (8 tbsp.) stick unsalted butter
4 cups confectioners sugar
1 tsp. vanilla extract


Directions

1.  Preheat oven to 350 degrees F.  Line muffin pan with liners.

2.  In a bowl mix flour, sugars, cinnamon and salt.  Set aside.

3.  In a separate bowl, combine zucchini, oil, eggs, and vanilla.  Add to flour mixture and mix until combined.

4.  Using ice cream scoop and scoop into cupcake pan.  Bake for 18-22 minutes.

5.  Put in freezer (right out of oven) for about 45 min to a hour.

6.  Make frosting.  Place butter, cream cheese and vanilla in an electric mixer.  Mix for 1-2 minutes until fully incorporated.  Add powder sugar, one cup at a time.  Mix for 5-6 minutes until frosting is light and creamy.

7.  Frost cupcakes and serve. 

Recipe adapted from I am Baker

Banana Bread

 

    Fall is approaching and this is the perfect time to make bread.  Especially when it comes to banana bread.  This reminds me of my grandma baking.  She loved to make banana bread for my family every Saturday morning.

   What would even be more special about this banana bread is to add chocolate. Yum!

    As you can see half of the bread was already gone before I even got to take the full pic.  I plan to make some more bread, from apple, zucchini, and pumpkin. 

    What's your favorite type of bread?

Banana Bread

Ingredients

2 cups unbleached all-purpose flour, plus more for dusting the pan
1/4 cup walnuts, chopped coarse
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups very ripe large bananas, mashed well
1/4 cup plain yogurt
2 large eggs room temperature, lightly beaten
6 tbsp. unsalted butter, melted and cooled
1 tsp. vanilla extract

Directions

1.  Preheat  oven to 350 degrees F.  grease bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2.  Spread walnuts on a baking sheet and toast until fragrant, 5 to 8 minutes.  Set aside to cool.
3.  Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
4.  Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl.  Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky.  Scrape the batter into the prepared load pan.
5.  Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes.  Cool in the pan for 5 minutes then transfer to a wire rack.  Serve warm or at room temperature.

Recipe adapted from Baking Illustrated

Friday Cocktail: Bloody Mary Cupcakes

   

    I am sorry for my lack of posts this week.  I been extremely busy and drained with decisions to make.  But its all good when I get to bake.  I needed a picker up so I wanted to bake something out of the ordinary.  These cupcakes are definately out of the norm with Tabasco sauce, and tomato soup.   Please do not be alarmed by the ingredients in the cupcake.   It's taste so good especially with the extra spice. 

Bloody Mary Cupcakes

Ingredients

Cupcake

2 cups all-purpose flour
3/4 tsp baking soda
1tsp ground cinnamon
1 tsp celery salt
1/2 tsp freshly ground black pepper
1 stick unsalted butter (room temperature)
1 1/8 cups packed light brown sugar
2 large eggs (room temperature)
1 1/2 tsp Tabasco sauce
1/4 tsp Worcetershire sauce
1/4 cup vodka
1 1/2 tsp red food coloring
3/4 cup condensed tomato soup

Cayenne Vodka Buttercream

3 2/3 cups powdered sugar
2 sticks unsalted butter (room temperature)
1 tsp celery salt
2 tblsp plus 2 tsp milk
2 tsp lemon juice
2 tsp vanilla extract
2 tsp vodka
1 tsp cayenne pepper

Directions

1.  Preheat the oven to 350 degrees F.  Line cupcake pan with cupcake liners.  Set aside.

2.  In a medium bowl, combine flour, baking soda, cinnamon, clery salt and black pepper.  Set aside.

3.  Using an electric mixer on medium speed beat butter lightly,  Add sugar, mixing lightly.  Add egss beating until light and fluffy.  Add Tabasco, Worcetershire, vodka, and food coloring mixing, until well combined.  Alternate between adding soup and flour mintures in four additions, beginning and ending with flour.

4.  Divide batter evenly among the cupcake liners and bake for 18 to 22 minutes or until tester comes out clean when inserted in cupcake.  Cool on wire rack for 5 minutes.  Remove cupcakes from the pan and cool compeletly.

5.  For frosting sift the podered sugar in a medium bowl.  In the bowl of an electric mixer, cream butter and celery salt together, for 1 minute.  Add podered sugar and milk, alternating between the two.  Beat until combined.  Scrape sides of the bowl.  Add lemon juice, vanilla, vodka, and cayenne pepper.  Mix until combined.  Beat mixture on high for 5 to 9 minutes until light and fluffy.

6.  Transfer frosting to pastry bag with a pastry tip attached.  Frost the completely cooled cupcakes.  Serve.


Recipe adapted from Intoxicated Cupcakes and Food Network

Lemon Bundt Cake

   
This past weekend I had my weekend all plan out.  Go to the consignment sale with friends, go house shopping, clean guest room, take kids to the park, and of course bake.  Ha! Two of those things happened.  I had a blast with my friends at consignment sale and I baked.  My kids had their little friends over so they did not even pay me any attention.  I was too humid me to go house shopping.  I got in my lazy zone, and just watched movies and surf clothing stores online. 

Even though I baked my baking did not happen until quarter to 12 am the next day.  My original plan was to bake a chocolate dessert.  But for some reason somebody used my heavy cream in their pasta dish.  Hmm. 

  So what does a gal do, just improvise.  I made this wonderful Lemon Bundt cake.  It is not overpowering sweet, but the lemon taste just gives that wonderful warmth feeling.  This cake is moist and tender. 


Lemon Bundt Cake ( adapted from Cook's Illustrated )

Ingredients

Cake

3 lemons, zest grated and saved, then juiced for 3 tablespoons juice

3 cups unbleached all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp pure vanilla extract

3/4 cup low-fat buttermilk

3 large eggs, room temperature

1 large egg yolk, room temperature

2 1/4 sticks unsalted butter, room temperature

2cups sugar (14 ounces)

 

Glaze

 

2 - 3 tablespoons fresh lemon juice

1 tblsp buttermilk

2 cups confectioners' sugar

 

Instructions

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour (alternatively, brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter). Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.
2. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
3. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.
4. While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.

Friday Cocktail: Baileys & Ponche Kuba Chocolate Chip Pudding Trifle

    Its' Friday! It's Friday! It's the end of the week and the last day. So what are you going to do?  How about have some Caribbean flavor in your life.  If you follow  Never Dessert You on a regular basis, you may already know I was born and raised on the beautiful island of St. Thomas.  I miss my birthplace, but that does not mean I cannot bring my Caribbean flavor in Atlanta, GA. 

   My mom last visit to Atlanta she brought some alcohol for me.  Alcohol in the Caribbean is so cheaper than in the states.  Of course I love to have a nice mixed drink once in a while, so when I opened the box and saw Ponche Kuba my heart did a happy dance.  For those who are not familiar to Ponche Kuba it is a Caribbean rum cream.  It is almost similar to eggnog but not quite, more with light spiced vanilla rum.  It is smooth, sweet, rich and delicate. 

    What goes with Ponche Kuba?  I said why not some Hennessy?  But I was skeptical of using the Hennessy in the chocolate.  So to stay with the cream flavor I used good ole Bailey's.  Baileys mixed in with the chocolate pudding layered with chocolate chips and the Ponche Kuba mixed in with vanilla pudding.

 Baileys & Ponche Kuba Chocolate Chip Pudding Trifle slightly adapted from Bakers Royale

Ingredients:

1 1/2 cups crushed chocolate chip cookies

Chocolate Pudding

1/3 cup cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/4 tsp espresso powder
1 cup chopped dark chocolate (I used Ghiradelli)
1/2 cup Baileys
1 tbsp vanilla extract

Directions:

Combine cornstarch, sugar, salt, milk, and espresso powder in food processor or blender and pulse until well blended.   Alternatively, combine all ingredients in a bowl and whisk vigorously.  Transfer mixture to a heat proof bowl and place over boiling water for 15-20 minutes, stirring occasionaly.  Pudding is set when mixture coats the back of the spoon.  Add chocolate and stir to combine.  Add vanilla.  Pour through sieve into another bowl to remove lumps.  Add Baileys and stir to combine.

Vanilla Pudding

1/3 cup cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/2 cup 4 tbsp Ponche Kuba
1 tbsp vanilla extract

Directions:

Combine cornstarch, sugar, salt, and milk in food processor or blender and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over boiling water for 15-20 minutes, stirring occasionaly. Pudding is set when mixture coats the back of the spoon. Add vanilla and stir to combine. Pour through sieve into another bowl to remove lumps. Add Ponche Kuba and stir to combine.

Preparation:

1.  Transfer puddings to pastry bag with a large round pastry tip.  Use a separate pastry bag for each pudding.
2.  Pipe chocolate pudding at the bottom of glass.  Sprinkle crushed chocolate chips on top.  Pipe vanilla pudding on top.  Repeat until glasses are filled.
3. Garnish with dark and white chocolate shavings or curls.  Serve

* Glasses purchased from ROSS