12.20.2014

Gingerbread Tiramisu

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Keurig400 #CollectiveBias


Guys, I've been feeling technologically advanced lately. Why, you ask? Well, because I just got my hands on a Keurig. And not just any Keurig, it's a Keurig 2.0! The 2.0 means it has ADVANCED brewing technology, so it can recognize the K-cup packs I put in it and produce a perfect beverage, every time. How legit is that?


I was so excited to get my hands on this machine, and ironically, it's not because I drink coffee. It's because I am a huge fan of coffee flavored desserts, and more often than not, I find myself having to brew an entire pot when I need a small amount to use in a recipe. So, the ability to brew as little as 4 ounces of coffee in less than a minute is a huge win in my book. And of course, if the coffee addicts in my house need to brew some for themselves, they could brew up to 30 ounces at one time. THAT'S the power of 2.0!


So anyways, let's talk dessert since I'm sure that's what you guys came here for! As far as favorite coffee flavored desserts though, tiramisu is definitely up there. And I know that if something ain't broke, you're not supposed to fix it, but I couldn't resist. Since we're smack dab in the middle of holiday season and all, why not make a gingerbread tiramisu? Yessss.
 
Evidently, I am not the only genius to come up with this idea, BUT, I think I am the only one who has used real gingerbread men and not gingersnaps! You can thank Little Debbie for that.

12.15.2014

Hot Cocoa Cookies


I'm gonna keep it real- I'm not the type of food blogger who has recipes lined up weeks ahead before it's time for them to be posted, All my work is usually done 48 hours before a post goes live, sometimes even less. So, when I had to bake and photograph these cookies weeks before I could officially release the recipe, it was torture! I mean, it was nice to have my weekend free-ish and not worry about making something, but these cookies were so darn good, I wanted to tell you about them as soon as possible. Thank god I finally can now!


Today is the official reveal day for the 2014 cookie swap. Brace yourselves for the cookie palooza about to hit the interwebs because 500 other bloggers will be revealing their cookie swap recipe for the year as well. If you're still not sure what cookies to make for Santa this year, well, you won't after today.


I, for one, think Santa would go nuts over these hot cocoa cookies. I mean, they're everything a cookie should be and more. Soft, fudgy, gooey, chewy, chocolatey...just all around amazing. And they're so simple too! You have your dry ingredients, your wet ingredients, and then your chocolate. 2 cups of chocolate chips go into these cookies.

12.12.2014

Gingerbread Cookie Dough Fudge


The holidays just aren't complete without some delicious fudge to indulge in, and boy, do I have a one-of-a-kind fudge recipe for you today! It's gingerbread cookie dough flavored and its warm, spicy flavors just scream Christmas!


And get this--you don't need a candy thermometer to make it, or even a stove! Just a microwave will do, and it's ready in less than 40 minutes! How awesome is that? You know I'm all about no muss no fuss fudge, as seen here and here, so this is one more for the arsenal!


12.09.2014

Mixed Berry Hand Pies


Wanna know the secret to the tenderest, flakiest pie crust you ever did taste? Two words: sour cream. Holy grail of pie crusts people. Forget the ice water, the milk, the buttermilk, the egg yolk. etc. Forget them all. This right here is the real deal.


And it's not just the tender, flakiness that's got me all hyped up. It's the zero difficuly I had rolling it out and cutting it into these adorable hand pies. I mean, see for yourself. Usually, I'll have to wait for it a while once it's out of the fridge, roll, then re-roll but I literally rolled this dough out a few minutes after taking it out of the fridge and I had no cracks, no nothing.

By the way, silicone mats are my favorite for rolling out all kinds of dough, even fondant. Best investment ever!


So anyway, because I had no difficulties whatsoever with this dough, the rest of the process of making these went by super quickly. I mixed together some frozen berries with a bit of sugar and instant tapioca(the secret to keeping your filling from seeping out), and scooped a little into the center of each dough circle. Then, I sealed them another dough circle, crimped the edges with a fork, brushed them with some egg wash, baked for 15 minutes and done!

12.05.2014

Cinnabon® French Toast


Warning: This is not a healthy recipe by any stretch of the imagination. I repeat, NOT. HEALTHY. It is, however, easy and delicious. And hey, everything in moderation, right?


The recipe starts off with a freshly baked Cinnabon roll...you know the one that lures you in from across the mall? Yup, that one. So, you'll start with one or two of them, or a whole pack if you're feeding a crowd. And you'll slice the Cinnabon rolls horizontally, as if you're slicing a loaf of bread.


You see where I'm going with this yet? Okay, you will in a second. Now take some milk, an egg, and some vanilla extract.

Thereeee it is. Yup, we're making french toast!