The next treat I made for my work’s holiday luncheon were these cranberry walnut truffles. They were very simple to make – only a few ingredients – and delicious. I was a little worried they wouldn’t set, but after rolling them into balls and refrigerating the tray of them overnight, they were perfect. I had multiple coworkers ask me for the recipe. Success!
The combination of walnuts, dried cranberries and pretzels mixed together and then rolled in powdered sugar is the perfect bite of sweetness and salty.
I decided for this year’s #Choctoberfest I would push myself out of my baking comfort zone and try recipes that I’ve had on my “to make” list. It’s been fun experiment and my family is loving all the new desserts they’ve been trying. Souffle is one of those recipes that I enjoy eating, but the thought of baking them correctly has kept me from giving them a try. I found this easy recipe and figured I would give it a try.
I was surprised that these souffles were very easy to make and turned out delicious! I shared my souffle with my kids, who were impressed that I made it. I loved the richness of the chocolate, but they were light and fluffy. The perfect treat! I can’t wait to try other versions and impress my family and friends!
It’s National Cheesecake Day! I’ve teamed up with a group of bloggers to celebrate the day. I can’t wait to check out all the recipes being shared today! Thanks to Triple Chocolate Kitchen for organizing the event.
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Or, if you are a reader who simple loves chocolate recipes, join our Chocolate Recipe Sharing Group here!
Do you like cheesecakes? I love them, but can no longer eat them and I have yet to find a vegan version to try (if anyone has one, please share it with me!).
I decided to make a cheesecake for my family, one that my kids would love. It also gave me an opportunity to use my Instant Pot for a new recipe. I have made cheesecakes, but this is the first one that uses cookie dough for a crust. My husband was my taste-tester and he loved these cheesecake. It was creamy, rich and the cookie dough crust was a delicious twist on a traditional cheesecake.
Life is slowing down for us this summer and that means I’m able to get back into the kitchen. I’m taking full advantage of the time this weekend and made these mini galettes.
Whenever I buy ricotta for recipes, I always have some leftover. This recipe uses a cup of ricotta and the perfect way to use it. You can easily switch out the fruit to whatever you have on hand. I’m looking forward to making them again when peaches are in season.
Did you know today is “National Cupcake Lovers Day”? Me either, until a blogging friend invited me to participate in a fun challenge to share cupcake recipes. My entire family is a big fan of cupcakes, though I rarely make them for us. I think the problem is that most recipes make two dozen cupcakes and I really don’t need that many cupcakes sitting on my kitchen counter for days on end.
I started looking around for recipes that make only a few cupcakes and found one for chocolate cupcakes. Perfect! Then I set out to find one for frosting and the first one I found was for cookie dough. How fun, right?
I whipped these cupcakes up the other night so I would be ready to celebrate today with these cupcakes. The cupcakes are moist and full of chocolate flavor. I’ll probably add chocolate chips the next time I make them. My taste-tester of a husband exclaimed that the frosting was amazing. He requested I make it again but with vanilla cupcakes.
Be sure to check out all the recipes in today’s Cupcakes for Cupcake Lovers Day challenge below! I got a sneak peek at some of the cupcakes and there’s so many I want to try!
My kids love berries and we always have a fridge stocked with them. I bought a little more than they could eat and they were getting to close to the point of going bad, so the next best thing to do was make a cobbler with them.
This cobbler recipe is simple and easy! I loved the crispy edges, the soft middle and packed full of sweetness from the berries. My kids loved it too and asked me to make it again. You can swap out the strawberries and blueberries for any type of berry. A combination of stone fruit and berries would be delicious too!
It’s basket party fundraiser season and that always means finding new recipes for bite-sized appetizers and desserts. I attended my first party of the year last Friday night and had a great time meeting other parents in our school district and catching up with old friends.
I decided to bring a dessert after seeing the list of what everyone else at our table was bringing. I also needed something that I could make ahead of time, knowing how busy my week was going to be.
They were decadent. Crunchy, peanut butter balls wrapped in dark chocolate with a sprinkling of toffee bits on top. They’re simple to make but will be sure to impress anyone!
Today is #FoodBloggerLove day and I’m excited to participate this year. The event had a couple of ways to participate and I chose to be assigned another blogger and show them some love.
I received Amanda’s blog, Crafty Cooking Mama and was excited to learn we have a lot in common. We live about an hour from each other (crazy, right!?), we both enjoy wine and have kids and bully breed dogs.
I decided to make her recipe for Shoofly Cupcakes. I love Shoofly pie and these cupcakes tasted just like it. They’re packed full of molasses flavor and topped with sweet crumble. I would love to figure out a way to make the centers gooey like wet-bottom pie.
I’m excited I was able to participate in this month’s Fantastical Food Fight! The theme was candy and it’s something that I usually don’t make, so I knew I would be stepping outside of my comfort zone with this recipe. I took time to really think about what I wanted to try and I kept coming across recipes for fudge and hard candy. I’ve made fudge before so I knew I could handle that and I wasn’t ready to experiment with hard candy, so more searching. I found a few recipes for peppermint patties and decided to go for it. Oh boy, am I glad I did! These are delicious!
I thought it would be pretty straight forward to make – which they were until I started to cover them in dark chocolate. I had some that melted while trying to coat them so they went back into the freezer to hard more. Then my dipping fork broke on the next batch, but I finally figured out a good technique to get them all coated. I wasn’t going to give up!
My husband and I both love rice pudding and when I happened to have all the ingredients to make a batch, I decided to try this new recipe. I loved that it’s made in a pressure cooker… not more watching a pot on the stove. It was so easy to make and was delicious. It’s a rich pudding, but isn’t that what comfort food is all about.
My husband likes raisins in his rice pudding, but you could easily swap out for dried cranberries or other dried fruit. This pudding will thicken up as it sits. Add a little milk or cream to thin it out if you prefer a thinner pudding.