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Pumpkin Spice Oatmeal Pecan Cookies
If you love oatmeal cookies and pumpkin you are in for a treat with these delicious Pumpkin Spice Oatmeal Pecan Cookies. With a recipe from one of my fave cooking blogs, Skinny Taste, I set out to make these scrumptious cookies. With no oil and very little butter, these cookies are made with pumpkin, oatmeal, sugar, eggs, pecans and an array of fall spices. They come out full of texture with crispy, browned edges and an oat-filled center. You get an extra kick of flavor from the pumpkin and spices that truly make for a unique and delectable cookie. Eat them for a light breakfast or anytime-of-day snack…
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Pumpkin Spice Bars
It’s almost fall and that means it’s time to start baking warm, spicy autumn desserts. My absolute favorite spice cake recipe is for Pumpkin Spice Bars. To make the bars, you start out by baking a homemade spice cake in a sheet pan and savoring the smell of cinnamon, ginger, nutmeg and cloves filling up your kitchen. The creamy, sweet topping is a light and fluffy cream cheese icing, made with real cream cheese. Once baked, cooled and frosted, you have the option of serving as a full cake or refrigerating it until set, and cutting it into rectangular “bars.” Either way, you will die for this mouth-watering dessert. Enjoy for dessert, breakfast or an anytime-of-day snack.
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Anzac Biscuits
Although wildly popular in Australia and New Zealand, Anzac biscuits have not caught on in the rest of the world, until now. I first tried Anzac biscuits at Peels, a hip new eatery on New York City’s Bowery. The delicious, crumbly texture of these sweet, nutty, granola-like biscuits was unlike anything I’d ever tried and I was determined to recreate this addictive confection. Anzac biscuits have a rich history. As the story goes, the biscuits were sent by wives of Australian and New Zealand Army Corps (ANZAC) soldiers abroad because the ingredients do not spoil easily and kept well during war. Brilliant!
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Lemon Snack Cake
If you are looking for a light cake that doesn’t make a huge portion, look no further than this delicious Lemon Snack Cake. Tangy, moist cake is topped with a sweet, fluffy frosting and, best of all, it can all be made in one pan! Simply mix the dry ingredients in your 8-inch baking pan, and then add lemon zest, egg, and margarine to the mixture.
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Flourless Chocolate-Walnut Cookies
New York pastry chef François Payard is renowned for many dessert delicacies, but my all-time favorite is the divine Flourless Choolate-Walnut Cookie. If you have ever visited his chic Upper East Side pâtisserie, you most likely witnessed the sight (and cult-following) of these amazingly unique and delicious gooey chocolate cookies.
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Summer Strawberry Cake
If you are lucky enough to visit a farmer’s market in your hometown, you will most likely be able to find delicious, fresh-picked strawberries in the early months of summer. Local strawberries are nothing like store-bought varieties and one of my favorite ways to enjoy them is to make some delicious baked goods. Instead of the usual strawberry shortcake or strawberry pie, try making this light, airy strawberry cake.
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Mini Oatmeal Chocolate Chip Cookies
I love oatmeal chocolate chip cookies, but they are usally too big and loaded with lots of unhealthy ingredients, so I decided to shake it up a bit. I started with a classic Betty Crocker Oatmeal Chocolate Chip Cookie recipe, changed a few ingredients around to boost flavor, and formed them into irrestible bite-sized treats that are the perfect, portion-controlled snack. As you know, there are many different variations on chocolate chip cookies – some are light, crisp and airy, others are thick, chewy and moist. I wanted both, so I made a combination of the 2 – a moist, chewy center with slightly browned, crunchy sides and a thick texture. Perfection!!
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Chocolate Covered Banana Pops Recipe
This weekend my Mom and I made Chocolate Banana Pops for a delicious and healthy summertime dessert. Not only are these pops easy and fun to make, but they are a fabulous way to get a chocolate fix while enjoying fruit at the same time! The pops can be served refrigerated or frozen for an ice-cream-like treat. Try both ways and see which one you like best. Either way, you will keep coming back for more!! -
Rachael Ray’s Chocolate “Pots de Creme” Cups with Whipped Cream
One of my favorite desserts my grandmother makes me is Rachael Ray’s Chocolate Cups with Whipped Cream. This recipe is so easy, yet totally elegant and delicious at the same time. The chocolate custard is served in demitasse cups and topped with a dollop of whipped cream and sprig of fresh mint, making it a beautiful presentation to serve at a lunch or dinner party – or for an anytime treat! This is a no-bake recipe and contains ingredients you almost always have in your kitchen. The rich chocolate is accented by the addition of hazelnut liquer (I use Frangelico). If you are watching your calories, feel free to substitute the “real” whipped cream with no-fat Cool Whip or Reddi-Whip (just as satisfying!)
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NYC: Butter Lane Cupcakes
Yesterday I finally got the chance to visit Butter Lane, one of NYC’s premiere cupcake bakeries, located in the East Village. Upon entering the adorable East 7th Street storefront, a bountiful display of colorful cupcakes awaited. Butter Lane is one of the few bakeries that only sells cupcakes. (Fine with me). Their focus is mainly on providing the highest quality, pure ingredients, such as real vanilla bean, pure cocoa and local dairy. Another fun thing that sets Butter Lane apart is the choice they give you of French or American frosting. The French is made with egg whites, butter and granulated sugar, while the American version is made with confectioners sugar and butter. Both are fabulous, making it quite the tough decision!
