Pineapple - Jalapeno Daiquiri

    Happy Sunday! I am feeling HOT, really HOT, and no matter what I drink to cool me down from this hot weather it is not working.  So I guess I need to turn up.  

    I been in the mood for a nice and different type of alcoholic drink.  I had some pineapple in my refrigerator that I needed to use before it spoiled so I was excited to make this Pineapple -Jalapeno Daiquiri.  

   

    If you not a fan of heat, this is not for you.  I love the tang and ripple effect from the heat of the jalapeno mixed with alcohol.  

 

    

     The weekend is not over, sit back take a sip of this daiquiri and bring the heat on. 

Pineapple-Jalapeno Daiquiris

1.  Thinly slice 1 jalapeno (remove the seeds for less heat).  Combine with 2 1/2 cups chopped pineapple in a shallow dish; freeze until firm, at least 3 hours.

2.  Transfer to a blender; add 3/4 cup rum, 3 tbsp. sugar, the juice from 1 lime and 1 1/2 cups ice and puree until smooth.

Divide among 4 glasses; top with jalapeno slice, cilantro spring and a maraschino cherry.

Adapted from The Food Network Magazine.

When Life Gives You Lemons.....

  Hi guys!  I am back.  I took an extended break to do some changes and a break from the blogging world.  I am happy to be back, I really missed you guys and really cannot wait to share with you guys what I have in store.

  Today I want to share with you guys an opportunity I am proud and excited to be part of.  Tamara Eckles of Jem of the South, decided to get together some wonderful and talented bakers and blogger's to showcase yummy and delectable treats in her Spring & Summer Dessert Guide.   In this guide you will see lemon, and fruit desserts for your spring and summer sweet treat.

  If you are not familiar with Jem of the South, you been living under a rock.  Tamara introduces and discovers something sweet and her monthly on-line radio, Jem Radio, highlights small business owners in the dessert industry.  Sweetness.

  So of course, your truly was beyond excited when Ms. Eckles asked me to be part of her Spring & Summer Guide, I could not desert you guys.  Due this is a Spring Summer dessert guide I wanted to bring something to the table that is light, sweet, and also a classic. What better than cheesecake.   You can never go wrong with cheesecake.

                     When Life Gives You Lemons... 

                                                                                You Make Lemon Cheesecake.

      I melted when I took a bite of this cheesecake, just the right amount of lemon bursts in your mouth, not too tangy but the sweet and cream just makes you feel like you in cheesecake heaven.

   As we know cheesecake, takes some extra steps, don't get discourage because at the end you sure will be delighted.

  Is your mouth watering?  Want a bite, or better the whole cheesecake?  Go over to Jem of the South Spring/Summer Dessert Guide and download the recipe.  But I must warn you, your mouth will still be watering when you see what the other bakers came up with.    Enjoy!

Orange Coconut Cake

    Are you enjoying this wonderful weather?  I know I am here in Atlanta.  It is not too cold, warm and breezy. I love this time of the year.  This time of year calls for a nice and sweet citrus flavor dessert.  I made this wonderful Orange Coconut Cake.

   

Peanut Butter & Jelly Thumbprints

     Hi Desseritas!  Do you guys love peanut butter and jelly sandwiches?  I loved it as a child, because my grandmother use to make homemade jam and I would smother my sandwich with nothing but jam and maybe a teaspoon of peanut butter.  My grandmother would cut my sandwich in these cute shapes, and of course cutting off the crust.  I miss those days.  Now as an adult I could care less for it.  But as a mom, I never stop making peanut butter and jelly sandwiches.  When my daughter asked for a snack, I came to the rescue with peanut butter cookies.

Cream-Filled Doughnuts

      Some think because I bake a lot, my kids always eating sweets.   Yes, my munchkins are my testers, but they might have piece of cake today, and nothing until Friday.  I want to make sure my girls have no cavities, eating healthy, and of course not on a sugar high climbing walls.  But my girls can be strict when letting me know how something taste.  Last Friday I passed a Krispy Kreme on my way to the grocery store.  I wanted so bad a doughnut but I refused to get out of the car because it was too darn cold.  So you know what I had on my mind all the way home.

Strawberry Shortcake

    Hi guys sorry for me be MIA.  I have been under the weather.  Still not feeling up to it yet, so this post would be short.   Due to Valentine's I had a lot of strawberries left over that I definitely did not want to go to waste.  I had a lot of strawberry ideas, but what hit it for me is when my daughter asked me to buy her the doll Strawberry Shortcake.  So of course, I made this wonderful strawberry shortcake.

Red Velvet Brownies

    It is February, the month of love. Valentine's is a few days away and everywhere you turn you see red, hearts, and chocolate.  What goes best with love?  Chocolate and some booze of course.   Which is what brings me to these awesome brownies.

 

Raspberry-Almond Coffeecake

    Today, I made this wonderful coffee cake.  I have never tasted a coffee cake so moist.  I am not just saying it because I made it.  But this cake is really good.

Chocolate Chip Pancakes

    This morning my daughter woke me up asking for breakfast.  I turned and looked at the clock.  The time is 4:32 AM.  Can you picture the expression on my face?  My daughter's do not have school today and I did not plan to wake up so early.  When they do have school I have such a hard time waking them up.  Still sleepy and I do not feel like moving I told my daughter it is too early for breakfast do you want some hot chocolate?  Her response "Mommy but I am hungry! OK, so at this time I got to shake off my sleep.  I get up and replied to my daughter "Mommy will make you some waffles and boiled eggs"! One of her favorite breakfast dishes.   But at after 4 AM in the morning I was not making no waffles from scratch.  Oh yeah, Mr. Eggo was coming out the freezer.  Well, so I thought.

   My four year old said "No  Mommy can I have shrimp, grits, three eggs, broccoli and pazagna (meaning lasagna) please"?  In my mind I was like is this child of mines in her right mind.  But I could not do anything but laugh.  I replied back and said what about we wash up and come up with something else.  Of course we went back and forth about what to give her to eat.  Until I got to the point, OK it is either this or this.  We finally agreed to pancakes, egg, sausage, and bacon. Mommy wins! Yeah right.

     I agreed thinking I have some Aunt Jemima mix in my pantry.  Scoring my pantry, not one Aunt Jemima in sight.  I could not break my daughter heart and say there is no pancake mix.  I had no choice but do what I do best, make from scratch pancakes.

    By this time my oldest daughter is up and comes in the kitchen.  "I heard you making pancakes, can we get chocolate chip pancakes. Sigh!

    You now know what I was doing at 5:00 AM.  Making some wonderful chocolate chip pancakes.  My babies are happy and stuffed.  And I am off to take a nap before someone gets hungry again.


Chocolate Chip Pancakes with Cinnamon Cream

Ingredients

1 1/4 cups all- purpose flour
3 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
2 large eggs, separated
3 tbsp. butter melted, plus 4 tbsp, divided
1/4 cup miniature semi-sweet chocolate morsels
Syrup for serving
Cinnamon Cream, recipe follows

Cinnamon Cream

Ingredients

1 cup heavy whipping cream
1/4 cup confectioner's sugar
1/4 tsp. ground cinnamon

Directions

1.  Preheat griddle to 350 degrees F.  In a medium bowl, whisk flour, sugar, baking powder, and salt.  Set aside.  Melt 3 tablespoons butter.  Set aside.

2.  Using an electric mixer beat egg whites at medium-high speed until stiff.  Set aside.

3.  In a small bowl, beat egg yolks.  Add milk to the egg yolk and combine mixture.

4.  Add egg mixture to flour mixture.  Pour in melted butter.  Whisk until smooth.

5.  Gently fold egg whites into batter until completely combined.  Add chocolate morsels gently folding in the mixture.

6.  Melt 2 tablespoons on hot griddle.  Spoon about 1/4 cup batter for each pancake onto griddle.  Cook for 2 to 3 minutes, or until bubbles are foaming at the sides and the edges looked cooked.  Turn and cook the other side.

7.  Repeat procedure with remaining butter and remaining batter.

For the Cinnamon Cream:

Using an electric mixer, beat cream at medium-high speed until thickened.  Gradually beat in confectioners sugar and cinnamon, beating until stiff peaks form.  Cover and chill.

Serve hot pancakes with syrup and top with Cinnamon Cream.

Recipe adapted from Paula's Home Cooking

Hip Hop Dance Experience Review #UbiHipHop

Thank you to Ubisoft for sponsoring this post. Please visit Ubi.com to learn more about Ubisoft. I was selected for this opportunity as a member of Clever Girls Collective. #UbiChamps

I had the opportunity to try out and review the Hip Hop Dance Experience Game on my Wii console.  My daughters and I was extremely excited to play the game since we love to dance.  This game is rated Teen.  For my eleven year and four year old daughter I must admit some of the songs was not appropriate.  But being the Mom I scoped out the good songs.

    If you are not familiar with other Dance games, the basic goal of the game is to follow the choreography of the dancer's and imitate the dance moves. The game has over 30 hit tracks from Snoop Dogg "Drop It Like It's Hot", Naughty by Nature "Hip Hop Hooray, and R. Kelly "Ignition".  My daughter's favorite is Nicki Minaj "Moment 4 Life".  But my favorite is Mark Morrison "Return of the Mack".  What you guys know about that?

    There are different unique fun game modes, from dance marathon and multiplayer dance battles.  In this game you do not get to design an avatar, you just pick a name you want to use to play with.  But the avatars are dressed in the hip hop gear, which makes it really cool.

My daughter wanted to feel hip in her hat.  

    I loved  in the dances the actual video of the song is playing in the background, with the addition of spotlight time where you the individual gets to break down.  The choreography is no joke, mastered by professionals.  This remind me how back in the days I be dropping it like it's hot.  Not that I stopped, but as a mom I kind turned it down a little.  LOL.

    My girls and I really enjoyed playing this game, if you want to get in the fun go ahead and purchase the game at Amazon.com or ToysRUs.com 

Here is a video of my daughter enjoying herself.

Spinach & Arugula Strawberry Champagne Salad

              You guys know how much I adore a little alcohol now and then.  It's even better when it is in food.

               So you should know I was super excited when Carrie from Frugal Foodie Momma and
Julie from This Gal Cooks decided to team up together to present the Spiked Recipe Challenge.

      Of course I had to get on this bandwagon.  I told you guys before I am going to change some stuff up here on NDY.  Well at first I wanted to do a dessert, but I decided to bring other types of food on NDY.  Just to try different options.  I decided to do one of my family favorite salads with a twist.

    Getting my daughters to eat a spinach salad is like finding a needle in a haystack.  But add some strawberries and candied pecans they love it.  I did some homemade vinaigrette with champagne and red wine vinegar to give that sparkle booze feeling in your mouth.   The candied pecans even has some champagne in it.  

   This salad is a mix of healthy with decadent feta cheese and sweet candied pecans on crisp greens combined with a simple booze homemade vinaigrette.  Trust me this salad will have you craving for this everyday.

Strawberry Champagne Spinach & Arugula Salad

Vinaigrette

1/2 cup sliced and hulled strawberries
2 tbsp. Red Wine Vinegar
2 tbsp. Champagne
1 tbs. sugar
Pinch Salt

Candied Pecans

2 tsp. butter
2 tbsp. sugar
1 tsp. honey
1/2 cup pecans
2 tsp. champagne
1/4 tsp. pure vanilla extract

Salad

3 cups Spinach and Arugula leaves, rinsed and tried

5-6 Sliced fresh strawberries, topping

4 tbsp. Feta cheese

1/2 cup Candied Pecan (Recipe Above)

Instructions

For the vinaigrette:  In a blender, or food processor combine strawberries, vinegar, champagne, and salt.  Process until the mixture is completely combined and smooth.  Transfer to a closed container and refrigerate until ready to use.

For the pecans: Melt butter over medium heat.  Add the sugar, pecans, honey and champagne; increase heat to high.  Stir constantly with a wooden spoon, until the mixture is golden and bubbly.  Remove from heat and add vanilla.  Immediately transfer pecan to parchment paper to cool.

Assemble salad:  Top greens with sliced strawberries, pecans, and feta cheese.  Drizzle on strawberry champagne vinaigrette.  Serve immediately.

Inspired by Annie's Eats

• 
  

Oatmeal Raisin Cookies

     Happy Friday.  Well it is not much a bright Friday here in Atlanta.  The weather here is gloomy, cold and lots of rain.  Rain is always good but not when it looks so gloomy outside.  But despite the weather I am going to enjoy a cookie and catch up on my favorite reads.

Chocolate Popcorn

    Happy New Year All!  Despite some recent changes in my life I do believe this year is going to be a prosperous year.  I have some sweet stuff  in store that I am going to change up here on Never Dessert You.  I cannot wait to share with you guys.  

    Well since this is my first post for the new year, I wanted to share something extra special.  Last night I posted a question on my fan page on Facebook what is their favorite flavored popcorn?  I got  responses from butter, down to kernel popcorn.  My all time favorite is caramel popcorn.  Some people do not like sweet popcorn.  But I see it more of as a candy treat.  It reminds me of the carnival fairs.

    We all know chocolate is always good on whatever you put it on.  So why not on some popcorn? Yes! Finger-licking good.  This is going to make you take several seats.

 

    When my daughter saw this she said "Mommy why you burn the popcorn"?  I laughed and said no Hun, it is chocolate popcorn.  She replied and said "Oh! OK, good, can I have mines please"?  And you know Mommy scored since she made sure she took some to school for her lunch snack.    I will definitely  be making these again but as popcorn balls.

Chocolate Popcorn

Ingredients

4 cups popcorn kernels, popped (you can also use 4 bags of microwave popcorn)
1 cup butter
2 cups firmly backed brown sugar
1/2 cup dark corn syrup
1 tsp. vanilla extract
1/3 cup Dutch  process cocoa
1/2 tsp. baking soda

Directions

1.  Preheat oven to 250 degrees F.  Make sure any unpopped kernels are removed form popcorn.  Place popcorn in a large roasting pan.

2.  In a medium saucepan melt butter over medium heat.  Add brown sugar, corn syrup, and vanilla.  Bring to a boil, stirring occasionally for 5 minutes.  Remove from heat.

3.  Sift together cocoa and baking soda.  Add to sugar mixture, whisking until combined.  Drizzle over popcorn, tossing gently to coat.

4.  Bake for 30 minutes, stirring halfway through.  Remove from oven and spread popcorn in a single layer on wax paper.  Cool completely.  Dig in :)

*Popcorn can be stored in airtight container up to two weeks.

Recipe adapted from Cooking with Paula Deen

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.