Peppermint Chocolate Delight

I hosted dinner for my family on the Saturday before Christmas and I was looking for an easy and quick dessert to make. This dessert was perfect! It had all the flavors of the holidays – chocolate and peppermint! I was able to make it the night before and it was ready for dessert. It’s so much goodness layered together – starting at the bottom is a layer of chocolate graham crackers, peppermint cream cheese, chocolate pudding, whipped topping and finished with crush peppermint chocolate candy bars. YUM!!!

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Rose Apple Brie Bites

Are you looking for an amazing dessert to impress your guests? This is it! My entire family is a fan of brie and I was looking for a fancy dessert to try out. These appetizer that look like roses are packed full of raspberry jam, sweet apples and gooey brie….all wrapped up in puff pastry. Delicious!

These appetizers do take a little time to make, but it’s worth it. The original recipe calls for soaking your apples in red wine. I skipped that step but will be doing that the next time I make them – the apples become rosy colored! I’ll list the steps below with the red wine soak, so you can try them either way.

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Bite-Sized Peanut Butter Pies

Bite-sized desserts are just too cute! Last weekend was my company’s holiday party and we have a dessert bar made by all of our employees. I always try to make something new and this year I was craving something with peanut butter and chocolate. I found this recipe for bite-sized peanut butter pies with a chocolate crust. Flaky, chocolate crust filled with a rich peanut butter mousse and then topped with a drizzle of a chocolate and crushed peanuts – they are to die for!

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Fresh Peach Cobbler

Peaches are in season and they have been so good this summer! I’ve been buying them weekly and incorporating them into everything. My husband has been asking me to make peach cobbler and after a failed attempt at a vegan version (I’m not sure what went wrong), I decided to go ahead and make a traditional recipe. I’m so glad I did. It was delicious and the perfect way to highlight peaches.

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Peanut Butter and Jelly Bars

Peanut butter and jelly….spread’em out. Whenever I hear those words, it takes me back to my days of cheerleading camp. I even find myself saying at my cheer practices now. Today’s recipe is part of the Fantastical Food Fight blogging group. Each month we’re given a theme – it could be an ingredient or a specific recipe. This month’s theme was Peanut Butter and Jelly. I was planning to make burgers with a PB&J twist, but life got in the way. This was my back-up plan.

My husband loves peanut butter and jelly sandwiches and I knew these bars would be a hit! Now if I can just stay away from the container of them that’s taunting me every time I go into the kitchen. I did sneak a little taste when I was cutting them up and they’re full of peanut butter and jelly deliciousness. They have peanut butter shortbread crust, gooey jelly filling and then a crumbly top with honey-roasted peanuts. YUM!!

Peanut Butter and Jelly Bars | Join Us, Pull up a Chair #fantasticalfoodfight

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Twisted Sticky Caramel-Pecan Roll

I know the beginning of the year is usually a fresh start for everyone – me included – that’s why I made this last year. I’ve had this recipe saved for two years and I finally made it and it was delicious! I was a delicious treat for breakfast over the holidays and using pre-made pizza dough really saved on time! I loved the caramel glaze that went over it and all the twisted pieces were able to soak up the glaze… YUM!!

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S’mores Cheesecakes

This past weekend was my husband’s family reunion. I always look to make something different and this recipe won out. I really was in the mood for cheesecakes and we have been waiting for fall to arrive, so we can hang out by the fire pit and have s’mores….so I decided to combine the two into this delicious recipe.

The chocolate ganache is so good and then with the roasted marshmallow on top…YUM! They didn’t get snatched how I hoped, but that only means we have more to snack on at home. I enjoyed eating them cold, but you could always pop them in the microwave to make the chocolate and marshmallow soften and get all gooey.

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Peach Blueberry Trifle

My family can’t get enough of peaches and blueberries this year. The peaches are so good! We had a family picnic earlier this month (yes, I’m just getting around to blogging about it) and I made this delicious trifle. I wanted something that was easy to transport since we had to drive from PA to NJ to the picnic. There’s no cooking involved and after you cut the fruit and cake, it comes together quickly.

It was a big hit! There was only a small bowl left after everyone had enjoyed dessert. I’ll definitely be making it again and switch out types of fruit depending on what is in season. I’m thinking it would be delicious with cinnamon baked apples.

Peach Blueberry Trifle | Join Us, Pull up a Chair

1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 tsp vanilla extract
1 premade angel food cake
2 blocks lowfat cream cheese, softened at room temperature
2 cups heavy whipping cream, room temperature
3 cups blueberries
3 cups peaches, peeled and cubed (or sliced, whichever you prefer)

In a small saucepan, add the lemon juice, 1/4 cup sugar and 1/4 cup water and heat over medium-high heat. Stir until the sugar dissolves and then remove from heat. Add in the vanilla extract and allow to cool.

Cut the cake into 1 inch slices and generously brush each side of the cake with the simple syrup mixture. Cut each cake slice into 1 inch cubes.

In a bowl of a stand mixer, beat the cream cheese and 2/3 cup of sugar on medium speed until it is smooth. Slowly add in the heavy cream and beat on medium-high speed until the mixture is smooth. It should be the consistency of whipped cream.

To assemble the trifle, place 1/3 of the cake cubes on the bottom of the dish. Add a layer of blueberries, about a cup and top with a 1/3 of the cream. Spread the cream out evenly to the edges of the bowl. Top with 1/3 of the peaches and then add another layer of cake cubes. If you had leftover simple syrup, drizzle half of it over the cake cubes.

Repeat the process. Add a layer of blueberries, a layer of cream, layer of peaches and then top with the remaining cake cubes. Drizzle the remaining simple syrup over this layer. Finally top the cake with the last of the cream and the berries and peaches on top.

Cover and place in the refrigerator for at least 1 hour. This will allow the cream time to thicken. When you’re ready to serve, scoop out the trifle with a spoon into small (or large) dishes. Enjoy!

Source: Practically Functional 

Rich Chocolate Pudding – The Secret Recipe Club

It’s time for this month’s Secret Recipe Club reveal for my group. If you’re new and don’t want the the SRC is all about it, it’s a fun way to find other blogs. There’s four different groups made up of members from all over the world and we’re given an assignment each month from another blogger in our group. This month my assignment was Angels Homestead, penned by April. April shares recipes that lead to a simpler life and is also one of the hosts of the “Friday Frenzy” link party. April has allergies to several items, so it was great to find a resource for some dairy free recipes for me. Though….I made her recipe for rich chocolate pudding. 🙂

It was a great treat for my kids and my daughter said it was “so, so good.” That’s a win in my book! My little guy loved it and had it all over his face. I guess that’s one of the downsides of giving him a big bowl of pudding.

Rich Chocolate Pudding | Join Us, Pull up a Chair

1 cup sugar
1/2 cup cocoa
1/2 cup flour
1/8 tsp salt
4 cups milk (I used 2%)

In a heavy saucepan, add the milk and mix in the remaining ingredients. Bring to a boil over medium-high heat. Boil for 2 minutes and stir continuously. Remove the heat and divide into 6 individual bowls. Cover with plastic wrap, making sure to press the wrap to the top of the pudding to avoid getting a film on your pudding. Place in the refrigerate and chill until set. Enjoy!

Check out all the other great recipes in this month’s reveal, visit the link below!

Creamy Lime Bars – #FilltheCookieJar

I’ve missed the last few #FillTheCookieJar reveals, so I’m happy to be able to participate this month. The theme of this month’s Fill the Cookie Jar group is SUMMER! There’s so many possibilities with this theme that I had a hard time narrowing down a recipe. I started searching for something with limes since I had bought a two-pound bag to make margarita base, but then found this recipe for Creamy Lime Bars. Perfect!

I made the bars for my office’s “Grill & Fill”. It’s a little picnic to kick off the summer season and we get propane tanks filled for a great price. Just one of the perks of my new job! Everyone loved them and I had to steal one to save for my husband to be a taste-taster. They were creamy, the perfect amount of sweetness with the vanilla wafer crust and full of lime flavor. They almost reminded me of a margarita. I’ll definitely be making them again!

Creamy Lime Bars - #FilltheCookieJar | Join Us, Pull up a Chair

20 vanilla wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/2 stick unsalted butter, cold and cut into small cubes.
8 oz low-fat cream cheese, softened at room temperature
1 cup sugar
2 eggs, room temperature
1 1/2 tsp vanilla extract
2 Tbsp flour
3 Tbsp grated lime zest, divided
1/4 cup fresh lime juice
1/4 tsp baking powder

Preheat your oven to 350 degrees. Line a 8 inch square baking pan with aluminum foil, leaving an overhang to make handles. Lightly spray with non-stick cooking spray and set aside.

Combine the crushed vanilla wafers, 1/2 cup flour and brown sugar. Using a pastry knife, cut in the cold butter until the mixtures resembles coarse crumbs. Press the mixture into the bottom of the prepared pan and bake for 15 minutes.

While the crust is baking, cream together the cream cheese and sugar with a hand mixer until well blended. Add in the eggs one a time, then the vanilla, flour and baking powder. Stir in 1 tablespoon of zest and the lime juice. Pour this mixture over the crust.

Return to the oven and bake for another 25 to 30 minutes. Cool completely. Cover and refrigerate for at least 2 hours, overnight is better. When ready to serve, remove from the pan and cut into squares. Spring the remaining lime zest over the bars. Store any leftovers in the refrigerator.

Source: Our Best Bites

Be sure to check out all the other “Summer” Fill the Cookie Jar recipes in the link below!