I’m back to buying fruit for my kids and then they’re not eating it. Ugh. I had a pack of raspberries and cream cheese that needed to be used up and found this recipe that uses both of them. Perfect!
These bite sized desserts squares are the best of two worlds – cheesecake and cake! The original recipe called for blueberries and they would be great as well. They were a big hit! The cake is soft and light and the cheesecake layer adds a little bit of sweetness.
Last night, my son’s school held their annual basket raffle and it’s always a fun time. I reserve a table and invite friends and family to join me a fun night. My daughter and I didn’t win anything, but it was still an enjoyable night supporting our elementary school.
We usually bring snacks and desserts for the table to enjoy. I’ve had this recipe pinned for a couple months and have been waiting for an opportunity to make it. They were delicious – the perfect 2 bite brownie.
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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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.
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!
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.
This year’s #Choctoberfest is quickly coming to a close, but I couldn’t go without sharing this delicious braid. We may have eaten it all in one night…whoops! Flaky crust wrapped around a chocolate and cherry filling. It was really delicious, quick to make and will impress your family and friends.
I bought a little too much fresh fruit the other week and I need to use it up before it went back. I threw together a berry crumble and it was delicious! The filling was sweet, but not too sweet. The crumble topping was delicious. I can’t wait to try it with peaches before the season is over. What’s your favorite type of fruit crumble?
It was finally cool enough to do some baking over the weekend. Is the end of summer here? I’ve been in the mood for something with cheesecake and wanted to make something that was bite-sized. You know…trying to eat healthy! I figured if I made them mini, I would only be tempted to eat one and that should satisfy my sweet-tooth cravings.
The sugar cookie cups are delicious and the filling is light and fluffy. I think they would be great with a different fruit puree – maybe strawberry or peach. To elevate them even more, I would suggest adding a little spoonful of blueberry jam on top. Yum!
I had recently made a batch of quinoa for another recipe and had a lot of left over. I didn’t want to throw it away, so I went on a search for recipes that use leftover cooked quinoa and came across a recipe for a chocolate cake. Hmm…that might be interesting!
I’ve used cooked quinoa in muffins and cookies before, so I thought it would be something to try. Boy am I glad I gave it a chance. This cake was delicious! Super moist, full of chocolate flavor and easy to make. I topped my cake with a peanut butter frosting…which made it very rich. You could swap out the frosting for a dusting of powdered sugar and it would be just as delicious.