Kifflings

December 14, 2014 by Elizabeth Leave a Comment

Soft, nutty, delicate mounds of goodness. Lightly rolled in powdered sugar, and ready to eat. Kifflings are super easy to make, and are the perfect cookie for any holiday occasion. Packed with heart healthy walnuts, these classic cookies are a lightly sweet holiday treat that everyone will enjoy.

Welcome back! The countdown to Christmas is officially on. With only 11 days left until the big day, I guess it’s only fitting that life is a bit on the hectic side. This week was probably one of the busiest/craziest for us in a while. Monday morning our painter came and started painting our kitchen! As excited as I am to have it (almost) done, I definitely wasn’t thinking about the ripple effect that it would have on our entire house and family. The boys and I either packed our lunches, or just went out to lunch most days. Thankfully, I was able to use our kitchen at night and in the morning, but still, it made for some interesting challenges. I am so glad we are all surviving, and will soon have a sparkling new kitchen 🙂

Wednesday morning we headed to the doctor for check-ups for all three boys. I am happy to report that they are all healthy, growing and doing very well. William and James were so brave after their shots. (James didn’t even cry!) After their appointment, we went to TCBY to get ice cream for lunch! It’s amazing the power that a cold, sugary treat will have on a child’s attitude towards a shot 🙂 William was deathly afraid of shots last year. However, after I implemented our new house “rule”, that any boy who has to get a shot, can have a special treat for lunch, the fear suddenly disappeared. Definitely a win in my book!

Wednesday afternoon William and I even managed to sneak out for a bit to go to a birthday party for one of his friends at Chuck E. Cheese’s. I haven’t been there since I was little! What fun! William thought it was the best place ever, and loved all of the games and fun! On Thursday, I had a hair appoinmtent, and was supossed to leave the older boys at home, but a last minute change of plans had me dragging all three along. I was SO proud of them! They were such little angels to sit so patiently for my entire 2 1/2 hour appointment! Yes, lunch and lots of treats were given out, but still, what a wonderful afternoon for mommy and her boys!

Yesterday morning we took the boys to see Santa. I just loved seeing their little eyes light up when they sat on his lap. Such a fun time of the year with our little guys!

Here are a few pictures from our week:

It just wouldn’t be Christmas without COOKIES!!! Some for friends, a few for Santa, and TONS for eating! Kifflings have always been a favorite in our house ever since I can remember. The original recipe for these cookies came from Betty Crocker’s Cooky Book. I sure love this cookbook, and the recipe, but it needed a few improvements. After a few simple changes and updates, I am happy to share this great recipe with you!

Put your feet up, grab a tall glass of milk and your plate of Kifflings, and get ready to savor the goodness of these cookies, and the holiday season. The sweet coating of powdered sugar, paired with the richness of the walnuts, makes these simple little treats one of a kind. Be sure to add these Kifflings to the top of your cookie baking list this year!

Kifflings

Yield: 26 cookies

Ingredients

2 sticks unsalted butter, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 pound (2 cups) walnuts, coarsely ground
1/2 teaspoon salt
1/2 cup powdered sugar

Instructions

Preheat oven to 350 degrees.
In the bowl of a stand mixer, add butter and sugar. Cream together until light and fluffy (for about 2 minutes), scraping down sides of the bowl as needed. Mix in vanilla until incorporated.
In a medium bowl, add flour, nuts, and salt, and stir together. Slowly add flour mixture to butter mixture and mix together until combined.
Shape into small balls about 1 1/2 inches (1 1/2 tablespoons) and place 2 inches apart on baking sheet lined with parchment paper or silicone baking mat. Bake for 11-13 minutes until puffy and just set, do not brown. Allow cookies to cool a bit on pan. While cookies are still slightly warm, roll in powdered sugar and then place on wire rack to cool completely.

https://elizabethshome.com/kifflings/

Incase you missed my recipe for Snickerdoodles last week, you’ll have to check it out! We sure love our Snickerdoodles, but these Kifflings are really something special, too! At Christmas time in our house, we make them both!

Feel free to take a peek at the first version of Kifflings on my old blog!

Snickerdoodles

December 8, 2014 by Elizabeth 1 Comment

Soft little puffs of dough, rolled in cinnamon and sugar, and baked to perfection. Crispy on the outside, with a fluffy, cake-like interior. One bite and you’ll be hooked. These Snickerdoodles are sure to become your new holiday favorite!

Happy Sunday to you! I hope you had a wonderful week. I can’t believe how fast December is already starting to fly by. With all of the parties, birthdays, and appointments, our December calendar is looking quite full. I just love this busy, yet amazingly fun, time of year. William turned five on Tuesday, and the boys and I celebrated by going out to a special surprise lunch at Firehouse Subs. They just love fire trucks, so it was the perfect birthday lunch spot. They even got new fire hats, too! A fun meal out, presents, cupcakes and a special delivery of cake pops rounded out a wonderful fifth birthday for William.

Here are a few pictures from our week:

Now that the birthday festivities are behind us, we’ve been getting into the holiday spirit around our house today! Between blasting Christmas carols, baking cookies, putting up our tree, and decorating our house, it’s definitely feeling a lot like Christmas around here. I even cooked up a big batch of this Slow-Cooker Pulled Pork and Coleslaw for dinner tonight. Yum!!!

There is just something so special about spending quality time with the ones we love. From playing games, to sitting by the fire, and taking in all of our many blessings, I especially love seeing this time of year through the eyes of my little guys. They are so excited for it all, and it just warms my heart to see their sweet spirits and kind hearts.

Christmas time often brings with it tons of new and old memories. These Snickerdoodles have been a family favorite ever since I was little. I love thinking back on all of the times that my sister and I would gather in the kitchen to help my mom make them. It just wouldn’t be Christmas in our house without a good old-fashioned snickerdoodle. These are some of my all-time favorite cookies, and I know my dad would definitely agree. 😉

The making, baking, tastes and the smells. I guess it’s the whole process that is just so special this time of year. I just love having my house bursting with cinnamon goodness as I’m (not so patiently) waiting for batch number one to finish baking. There’s nothing like that first (giant) bite into a fresh, hot, little mound of snickerdoodle heaven! It’s childhood all over again. The memories, the magic, the innocence of the season.

The original recipe for these cookies came from Betty Crocker’s Cooky Book. I made a few modifications, and clarified the instructions. The end result is simple, delicious, and even better than when we were little. These Snickerdoodles are fairly fast and easy to make. Just a few ingredients and a little bit of effort, these great cookies are sure to please all of your family and friends this holiday season!

Snickerdoodles

Yield: 32 cookies

Ingredients

1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
1 tablespoon cinnamon

To Double:

2 cups unsalted butter, softened
3 cups sugar
4 eggs
5 1/2 cups flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
6 tablespoons sugar
2 tablespoons cinnamon

Instructions

Preheat oven to 400 degrees.
Add butter and sugar to bowl of electric mixer, and beat together until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Slowly beat in eggs one at a time, until combined.
In a medium bowl, add flour, cream of tartar, baking soda, and salt, and whisk together. With mixer set to low speed, gradually add the flour mixture to the butter mixture, until just combined. Place bowl of dough in refrigerator for 5 minutes.
While dough is chilling, add 3 tablespoons sugar and 1 tablespoon cinnamon to a small bowl, and stir together.
Shape dough into 1 1/2 inch balls, then roll in cinnamon and sugar mixture until evenly coated. Place dough 2 inches apart on a baking sheet lined with parchment paper or silicone baking mat. (Return bowl of dough to fridge when not using.)
Bake for 8 to 9 minutes, until puffy and just set. Do not over bake. Cool on baking sheet for 2 minutes, then move to wire rack.

https://elizabethshome.com/snickerdoodles/

Feel free to check out my earlier version of Snickerdoodles on my old blog.

If you’re looking for another great Christmas recipe, you’ll love these Simple Glazed Scones!

Simple Glazed Scones

November 24, 2014 by Elizabeth 1 Comment

A perfectly crisp exterior, with a light and fluffy inside, drizzled with a mouthwatering icing. Simple Glazed Scones are delicate and delectable. Easy to make and incredibly divine, these little treats are sure to be a hit.

I can’t believe Thanksgiving is right around the corner! Four days to be exact. I think there is something so wonderful about this time of year. I just love all of the amazing food, great smells and wonderful experiences that are always shared around the dinner table. I love coming together with my family, and remembering all of the blessings that we have, and all that we are thankful for.

The last two weeks have just flown by! Wow! The boys and I have been having tons of fun at story time, playing with friends, venturing out in the snow, running errands, and of course having a blast cooking and eating. Andrew has been traveling a bunch for work, which is probably one of the reasons I’ve been a bit on the tired side 😉 All in all, the last two weeks have been incredibly fun and rewarding, and just a tiny bit exhausting. I’m very thankful for a nice LOOOONG weekend coming up!

Here are a few pictures from our adventures.

Scones! There’s just something so sophisticated and decadent about these little goodies. Firm and crisp like a cookie, with all of the fluffy goodness of a piece of cake. Ohhhh my! If you’re hosting company this Thanksgiving and need an impressive breakfast element, or just want something scrumptious to wow your family with, these Simple Glazed Scones are just the thing! They are perfect for breakfast with bacon and eggs, great for an uplifting afternoon snack, or even make for a wonderful dessert after a fun-filled day. I love them with a huge glass of ice cold milk, morning, noon, or night.

My inspiration for these scones came from a recipe I found on MyRecipes for the Best-Ever Scones. I made a few minor changes to the directions, but for the most part, this is such a dynamite recipe as it is! One change it did make was the need to refreeze the dough once it has been sliced. This helps to keep the scones cold right before they go into the oven, and helps to ensure their shape while baking. I also added a sweet glaze to top them off. I think this little touch not only makes them look fantastic, it also gives them that true bakery taste and texture.

Grab your bowl, a few ingredients, and get ready to bake. Pop them in the oven, and in a few minutes your house will be filled with the rich smell of SCONES! Simple Glazed Scones are sure to be a Thanksgiving morning (or anytime) delight.

Simple Glazed Scones

Yield: 8 scones

Ingredients

For Scones:

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into 1/4 inch cubes
3/4 cup plus 2 tablespoons heavy whipping cream (plus 2 tablespoons for brushing) (1 cup total)

For Glaze:

1 1/2 cups powdered sugar
2 tablespoons water
1/4 teaspoon vanilla extract
Dash of salt

Instructions

Preheat oven to 450 degrees.
In a large bowl, add flour, sugar, baking powder and salt and whisk together. Cut in butter with a pastry cutter (or back of fork), until mixture resembles small pea sized crumbs. Place bowl in freezer for 5 minutes. Remove bowl from freezer, and add 3/4 cup plus 2 tablespoons cream. Stir immediately with a metal spoon until mixture is just moistened. While still in bowl, shape dough into a ball, dough will be crumbly. Place ball onto a piece of wax paper, and press and shape into a 7-inch flat, round disk. Using wax paper, wrap up disk and place in freezer for 5 minutes.
Remove from freezer and cut into 8 even triangular wedges. Place triangles 2 inches apart on a baking sheet lined with parchment paper or Silpat baking sheet.
Brush tops of scones with remaining 2 tablespoons cream, until moistened. Bake for 10-12 minutes or until golden brown. Cool for 5 minutes on baking sheet, then move to a wire rack to cool completely.
To make the glaze, in a small bowl, add powdered sugar, water, vanilla and salt, and whisk together until smooth. (Glaze will look like a thick paste). Once scones are cool, drizzle glaze lightly over the top of each scone in a zig zig pattern. Also glaze to harden for at least 5 minutes.

Notes

If glaze becomes too hard to drizzle, place bowl in microwave for about 10 seconds to soften.

https://elizabethshome.com/simple-glazed-scones/

If you’re looking for another great breakfast bread or snack recipe, check out my Pumpkin Bread with Cream Cheese Frosting.

Pumpkin Bread with Cream Cheese Frosting

November 3, 2014 by Elizabeth Leave a Comment

Rich, flavorful, and bursting with sweet pumpkin and spice. Slather on the creamy frosting, and sink your teeth into a little slice of heaven. Pumpkin Bread with Cream Cheese Frosting is crisp on the outside, while moist and fluffy inside. Incredibly delicious, and easy to make, this is one crowd pleaser you’ll want to whip up again and again this holiday season.

Happy Sunday to you! Welcome back! The last two weeks have been fun, and incredibly busy around here 🙂 Andrew’s Birthday was last Monday, Halloween was Friday, and everyday this week we were able to dress up for our many Halloween celebrations. We had a great time at the Halloween Spooktacular event in Royal Oak, and trick-or-treating in the Village. We wore our costumes to story time at the library, and had a blast celebrating with our buddies during a fun lunch party. (See, I wasn’t kidding when I said we’ve been slightly busy lately.) 🙂

Here are a few pictures from our Halloween adventures and other fun the last two weeks.

It’s amazing to think that it’s November already! You know what that means? The holiday season is just around the corner! Bring on the good food, family fun, and lots of festivities! I love the holidays and this time of year. I especially love all of the fantastic recipes and treats that go with it! Here’s a great recipe to help get you in the mood 🙂

Pumpkin Bread with Cream Cheese Frosting is so so sooooooo yummy! Pile on the frosting and wrap your lips around a delicious little slice. Your taste buds will jump for delight as they encounter this incredible pumpkin experience. Your whole house will smell amazing when it’s cooking. The hardest part is waiting for it to be done, and then letting it cool a bit, before finally digging into a slice. (Trust me, it’s worth waiting if you can ;))

My inspiration for this recipe came from Food Network’s Pumpkin Bread. While the original version was good, I decided to make a few changes to create the best pumpkin bread ever! I decreased the recipe to make just one loaf, as well as drastically corrected the cooking time. I love the addition of the icing! It really makes this bread something special.

This versatile little loaf can be paired with just about anything. I love it for breakfast, as a snack, or even for dessert, with a tall, cold glass of milk. Bake up this Pumpkin Bread with Cream Cheese Frosting to accompany your perfect Thanksgiving dinner, or Christmas morning buffet. Serve it smeared with as much icing as you can, or just a little dollop. Or you can choose to serve it plain, or even with a little pat of butter. However you decide to have it, you won’t be disappointed.

Seriously easy, and out of this world fantastic!!! Pumpkin Bread with Cream Cheese Frosting is sure to be a hit for every occasion.

Pumpkin Bread with Cream Cheese Frosting

Ingredients

For the Pumpkin Bread:

1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1 cup pumpkin puree
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1/3 cup water

For the Cream Cheese Frosting:

8 ounces cream cheese (softened)
6 tablespoons unsalted butter (softened)
3/4 teaspoon vanilla extract
1 1/2 confectioners sugar

Instructions

Preheat oven to 350 degrees. Butter (or spray with cooking spray) and flour a 9 by 5 inch loaf pan.
In a large bowl, whisk together the sugar and oil, then mix in the eggs and pumpkin, and set aside.
In a small bowl, add the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves, and stir together. Gradually add the water, and flour mixture to the pumpkin mixture, slowly adding and stirring in a bit of each at a time. Mix together until smooth, and just combined.
Pour batter into prepared loaf pan, and smooth top. Bake for 60-65 minutes, or until a toothpick inserted in the middle comes out with a few crumbs attached. Allow to cool in pan for 10 minutes, then carefully remove from pan and cool on wire rack.
To make the frosting, add cream cheese, butter, and vanilla to bowl of electric mixer. Beat on medium speed until smooth, about 1 minute. Turn mixer to low, and gradually add the confectioners sugar, 1/2 cup at a time, then gradually increase speed, and beat together until light and fluffy, 1 to 2 minutes, scraping down the sides as needed. Serve with pumpkin bread.

https://elizabethshome.com/pumpkin-bread-with-cream-cheese-frosting/

If you’re in the mood for another yummy pumpkin treat, you’ll have to try these Healthy Pumpkin Granola Bars!

Healthy Mini Banana Cream Pies

September 8, 2014 by Elizabeth Leave a Comment

Creamy, custardy, vanilla filling, sandwiched between a layer of fresh bananas, nestled on top of a lightly sweetened crust. Healthy Mini Banana Cream Pies are the perfect combination of fruit, protein, and a satisfying dessert. These little delights will leave you licking your fingers and fighting for seconds.

It was another busy week and a great weekend around here! Yesterday was a mellow day filled with family, fun, and even homemade sushi for a little date night in. Today, we went with our friends to the Selfridge Air Show, featuring the Blue Angels! The boys loved seeing all of their tricks in the sky. Check out a few of our favorite pictures 🙂

Speaking of favorites, if you ask Andrew his idea of the perfect dessert, he won’t hesitate to say, “banana cream pie”. When I first discovered this, I was shocked! When I think of dessert, I tend to think of MY favorite dessert, chocolate cake and ice cream. (I guess that’s two, but then again, how could you have chocolate cake without a massive scoop of vanilla ice cream? ;)) Ok, back to Andrew’s dessert. Let’s talk banana cream pie.

2014-09-02 Banana Cream Pie-611

It took me awhile to get over the fact that anyone would want to have bananas with their dessert. Over the years with Andrew, I have sampled a variety of banana cream pies from different restaurants and bakeries. A few years ago, I decided to take my own crack at it, and I made Andrew a banana cream pie for his birthday. I used a recipe from America’s Test Kitchen that was fairly involved, but well worth the effort. I couldn’t believe how much I liked it! All of the other banana cream pies that I had ever tasted didn’t even compare to this one. I loved the purity of the creamy, vanilla custard, with just a subtle layer of bananas. As much of a die hard chocolate lover that I am, I will confess that the whole banana cream pie idea has really grown on me. I’m still a chocolate lover at heart, but over time, I’ve started to develop my own special appreciation for this dessert.

There’s just one problem, though. When I hear the word “banana”, of course my mind first thinks, “fruit, healthy, good”, or something like that. But let’s be honest, that usually isn’t the case with your typical banana cream pie. Such a bummer! Especially, since I have such a new found appreciation for them. Well, let me introduce you to these Healthy Mini Banana Cream Pies! These little guys pack a big punch both nutritionally AND on the taste front.

I used the recipe from America’s Test Kitchen as my inspiration, and from there, created a whole new, and even better banana cream pie. It’s easier, it’s creamier, it’s healthier! Everything we love about banana cream pie, rolled into a cute, mini, delectable little square. (Incase you’re wondering which pan I used for these, it’s the Wilton Brownie Bar Pan. I just got it and have been having a lot of fun with it lately!)

This is one banana cream recipe that will live up to it’s name and add some fruit (and protein) to your day, without weighing you down! These Healthy Mini Banana Cream Pies are satisfying enough for a birthday celebration, yet healthy enough for breakfast!!! 2014-09-02 Banana Cream Pie-633

Healthy Mini Banana Cream Pies

Yield: 12 square pies

Ingredients

Crust:

10 dates
1/4 cup warm water
1 cup oat flour
1 cup almond meal
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup plus 1 tablespoon milk

Filling:

8 dates
1 cup milk
4 egg whites (1/2 cup whites)
1 cup milk
1/2 cup (2 percent) evaporated milk
1/4 cup cornstarch
2 tablespoons agave
1/2 teaspoon salt
1 teaspoon vanilla extract
2 bananas (not too ripe, just yellow, but still firm), sliced about 1/4" thick
Almond meal or Cookie Dough Crumble to garnish

Cookie Dough Crumble:

3/4 cup oat flour
3/4 cup almond flour
1/2 teaspoon salt
2 tablespoons natural peanut butter
2 tablespoons almond butter
1/4 cup skim milk
2 tablespoons honey
2 tablespoons agave
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees.

To make the crust:

Combine dates and 1/4 cup water in a blender or food processor and blend until mostly smooth. Then add oat flour, almond meal, vanilla, salt, and milk (add an additional tablespoon of milk if necessary), and blend until completely smooth, scraping down the sides as needed. Scrape crust batter into a small bowl, and scoop 2 tablespoons into each tin of a mini square brownie bar pan, coated generously with non-stick cooking spray. Once batter is evenly distributed, spray the top of each crust with cooking spray and using two fingers, gently press down, and spread batter into an even layer to cover the bottom of each tin. Wipe off excess spray from top of pan with a paper towel.(Use 1 tablespoon crust for a mini cake pan or a regular sized muffin tin.)
Bake crusts for 14-15 minutes (10 minutes for 1 tablespoon), until crust is set, and edges just begin to turn golden brown. Remove from oven, and place on stove top or wire rack to cool.

To make the filling:

Add dates and 1 cup milk to blender or food processor, and blend until completely smooth. Scraping down the sides as needed. Pour mixture into a large sauce pan, and add egg whites, remaining 1 cup milk, evaporated milk, cornstarch, agave, and salt to the sauce pan, and whisk together. Heat mixture over medium heat, stirring almost constantly until mixture comes to a boil, making sure to reach the edges of the pan- you don't want scrambled eggs. Allow mixture to continue boiling for 1 minute while stirring constantly- mixture will become very thick. Remove pan from heat and whisk in vanilla. Pour filling mixture into a heat-safe bowl, and lay a piece of plastic wrap directly on top of the pudding. Allow filling to cool slightly, until still warm but not hot, for about 30 minutes.
When filling has cooled, scoop a small layer over each crust, and use the back of a small spoon to spread evenly, then top with 3 to 4 banana slices layered over the filling. Then top the banana layer with an even amount of the remaining filling. (If desired, add 1 to 2 tablespoons of warm Cookie Dough Crumble on top of the last layer of filling, and gently press the crumble into the filling.) Place plastic wrap directly over mini pies, and refrigerate until set, at least 4 hours or overnight. Garnish with additional crumble or a dusting of almond meal before serving.

For Cookie Dough Crumble topping:

In a medium microwave safe bowl, combine oat flour, almond flour and salt and whisk together. Then add the peanut and almond butter, milk, honey, agave, and vanilla, and mix together until thick and smooth. Microwave for 3 to 4 minutes until dough starts to puff up and look slightly cooked on top. Let cool, then break up slightly. (Remaining crumble can be placed in an airtight container in the freezer, and crumbled on top of pies immediately before serving.)

Notes

For healthy mini vanilla cream pies, omit sliced banana. This recipe works well with both skim and whole milk- whole milk will give it a slightly creamier consistency, but the difference is minimal.

https://elizabethshome.com/healthy-mini-banana-cream-pies/

Cookie Dough Crumble Recipe

Cookie Dough Crumble

September 8, 2014 by Elizabeth 1 Comment

Slightly sweet with a delightfully, nutty, oat taste. One recipe, two results. Enjoy it raw as a gooey hunk of cookie dough goodness, or cooked and cooled, as the perfect cookie crumble. Incredibly easy and super delicious, this Cookie Dough Crumble is sure to become a household favorite in no time!

We visited Blake’s Apple Orchard this weekend! Enjoy a few fun pictures from our adventures!

Serve it in chunks, balls or spoonfuls, for a true cookie dough experience. For the perfect crumble or pie crust topping, just pop it in the microwave for a few minutes, cool, freeze, and behold the goodness of this fantastic concoction. This is seriously one of our new favorite additions to our daily desserts!

Eat it plain, mix in the raw or cooked crumbles to your favorite ice cream, or add it to your yogurt to make the perfect parfait. When it comes to this Cookie Dough Crumble, the possibilities are endless!

Cookie Dough Crumble

Ingredients

3/4 cup oat flour
3/4 cup almond flour
1/2 teaspoon salt
2 tablespoons natural peanut butter
2 tablespoons almond butter
1/4 cup skim milk
2 tablespoons honey
2 tablespoons agave
1 teaspoon vanilla extract

Instructions

In a medium bowl, combine oat flour, almond flour and salt and whisk together. Then add the peanut and almond butter, milk, honey, agave, and vanilla, and mix together until thick and smooth.

For Cookie Dough:

Shape raw dough into small balls, or roll into one large ball, flatten into a thick pancake, and wrap with plastic wrap, and place in freezer for at least two hours. Once firmed up, cut cookie dough into 1/2 inch chunks.

For Crumble:

Using a spatula, scoop raw dough into a microwave safe bowl, and microwave for 3 to 4 minutes until dough starts to puff up and look slightly cooked on top. Allow dough to cool, then break up slightly, and spoon into an airtight container and freeze for at least one hour or overnight (or up to one week). Serve over ice cream, fruit, or whatever needs a cookie crumble topping.

Notes

Cashew butter can be substituted for almond butter if desired.

https://elizabethshome.com/cookie-dough-crumble/

Cream Cheese Fruit Dip

August 31, 2014 by Elizabeth Leave a Comment

Creamy, cool, velvety dip that comes together in a flash. Cream Cheese Fruit Dip is perfectly smooth and delightfully refreshing. This lightly sweetened mix requires just three ingredients and five short minutes. Whip up a batch and experience a great new way to savor your fruit.Happy Labor Day weekend to you and your family! Is it me, or did this summer just fly by? It’s hard to believe that Charlie turned 3 months old yesterday! (James is almost 2 1/2 and William is almost 5. Wow! ;)) We kicked off our holiday festivities a bit early, and on Wednesday we headed to Racing for Kids. (It’s a fun, local event with tons of cars, activities and treats for kids.) The boys LOVED seeing all of the race cars, especially the ones you could sit in. We even ran into some of our buddies, and found a fire truck, too. It was a blast!

At the end of Racing for Kids, there was a special show where one of the drivers demonstrated a burnout with his car. We almost didn’t stay for it, but at the last minute decided to try it. Holy smokes! (Literally 😉 Check out all of the smoke in the last few pictures.) The boys LOVED it and William informed us when we got home, that “the burnout was the best part!”. It was definitely worth seeing!

If you need a dynamite recipe for your Labor Day picnic tomorrow, and you’re looking for something speedy, you’re in luck. This dip tastes amazing, and looks beautiful when served up with your favorite summer fruits, cookies, or little cubes of cake. Great as a refreshing snack, or a fun dessert, this Cream Cheese Fruit Dip is sure to be a hit that your friends and family will be raving about.

Cream Cheese Fruit Dip

Ingredients

2 (8 ounce) packages light cream cheese
1/2 cup pure maple syrup
2 teaspoons vanilla extract

Instructions

Add cream cheese to a microwave safe bowl and heat for 2 to 2 1/2 minutes, whisking every 30 seconds, until soft and melted. Remove bowl from microwave and whisk vigorously until smooth. Then add syrup and vanilla, and whisk until smooth and creamy, and no lumps remain.
Cool to room temperature, then cover and refrigerate for an least one hour before serving. Serve dip chilled, with your favorite fruits, cookies, graham crackers, or cubes of cake.

Notes

Dip will keep refrigerated for up to 5 days.

https://elizabethshome.com/cream-cheese-fruit-dip/

Chocolate Peanut Butter Fudge Frozen Yogurt

August 4, 2014 by Elizabeth Leave a Comment

Rich, creamy, peanut butter and chocolatey goodness packed into this perfect frozen yogurt. Chocolate Peanut Butter Fudge Frozen Yogurt is loaded with protein, healthy fats, and antioxidants, and is incredibly good for you. Scoop up a huge bowl of this cool, refreshing and unbelievably healthy dessert, and savor the perfect ending to your summer day.

Happy Sunday! How was your week? Ours was, well, you guessed it, another busy one! Although, I suppose that’s to be expected with a two-month-old (Charlie turned turned two-months-old on the 30th!), a two-year-old, and a four-year-old. Actually, looking back on it, I guess this week was rather packed. Monday was fairly calm, and a fun little day around the house and in the yard. Tuesday, we had our friends over for a playdate in the morning. Charlie had his two-month check-up on Wednesday, and now weighs 12 pounds 12 ounces. (He’s doing great and is one healthy little guy. He has also been smiling a bunch lately!) Since the older boys were already home with a babysitter, I managed to sneak in a quick little grocery store trip on our way home, with only one kid! I mean, is that a treat or what?! 🙂 I guess it’s the little things! Thursday we met Andrew for lunch. (Weekly lunches with Andrew have become a tradition that we all really enjoy.) Friday morning we drove Andrew to the office, so that later that I could pick him up after work for our early date night out on that side of town.

We had a great dinner, a fun shopping trip, and were home by 9:15! The perfect little date. Saturday, I had a SOLO shopping trip in the morning, (thanks to Andrew for holding down the fort for two hours while I was gone). In the afternoon, we headed to the park for a little ice cream social. James had the BIGGEST ice cream sandwich, and was downright adorable eating it. William opted for the push up and said “this is a good choice!”. Lol 🙂 They even got to take a ride on the cute little train. Today, with the sun shinning, and after all of the fun from the week, we decided to have a relaxing, yet productive family day.

Here are a few pictures and a little movie from all of the fun at the ice cream social yesterday.

This recipe became one of my very very favorite desserts while I was pregnant with Charlie. I created this recipe months ago, practically in the dead of winter. However, when you’re pregnant, all bets are off as to which season is the ideal time to make frozen yogurt. Just because the snow was piled high outside, that didn’t stop me from creating a fun treat to fulfill a major chocolate peanut butter craving. The “mix-in” idea of this recipe reminds me of the summer before our wedding. There was a great little ice cream place, Ritter’s Frozen Custard, that was a little less than a mile from us. They had some seriously GOOD and dangerously delicious ice cream desserts. Our favorite item on the menu were their Glaciers, which were very similar to a Dairy Queen blizzard. They had a mountain of soft-serve frozen custard, swirled together with whatever candy toppings you choose. Our favorites were Reese’s Peanut Butter Cups, followed by Snickers, Oreos, and Heath Bars. Sometimes just one, sometimes all. NEVER healthy 😉 But always amazing.

2014-07-03 Fro Yo-346

It might not be custard, but this creamy dessert won’t weight you down. Chocolate Peanut Butter Fudge Frozen Yogurt will certainly stand up to any Ritter’s Glacier. Sweetened mostly with dates, and a touch of agave and honey, it’s amazing how “not good for you” it tastes! Seriously, I know it looks a bit on the “weirdly healthy side”, especially for dessert, but once you give it a try, I bet you’ll be hooked like we are!

This recipe is pretty simple and easy to make. Just toss everything in the blender, let it chill for an hour, and then let it churn in the ice cream maker. A few easy steps and you’re on your way to enjoying the perfect summer dessert. I let my blender and ice cream maker do most of the work for me with this one!

I know that by now you’re probably quite familiar with me talking about how much I love my Vitamix. Yep, I still love it and use it almost daily. However, I’m finding that there are quite a few kitchen gadgets that I have that are simply amazing. I’m (overly) passionate about them and feel the need to share them with you! I’m even finding that it’s not necessarily the most expensive or high-end items that are always the best, either. I guess at some point I’ll have to do a post on “My Favorite Kitchen Gadgets”, but in the meantime, here’s one thing that I find myself using at least once a week, if not much more. My Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker has become one of my new favorite kitchen appliances. It’s fairly inexpensive and super easy to use. The only catch is, that it comes with a canister that has to be pre-frozen before you can add the ice cream or yogurt to it. HOWEVER, here’s my trick. I always leave it in my freezer. Every time I finish making ice cream, I quickly wash it out, dry it off, and stick it right back in my freezer. That way, I can whip up a fresh batch of frozen yogurt, sorbet or ice cream whenever my little heart desires. (And on hot summer days, that’s pretty often!)

Grab your blender, ice cream maker, and your sweet tooth, and be prepared to indulge in this incredibly healthy, decadent delight.

Also, stay tuned THIS THURSDAY, when I launch my TBT (throw back Thursday, incase you’re not familiar), post! It will definitely be a post you won’t want to miss! A great summer recipe and a chance to revisit our trip to Rome, what’s not to love?! So be sure to check back 🙂

Chocolate Peanut Butter Fudge Frozen Yogurt

Ingredients

Chocolate Peanut Butter Frozen Yogurt:

8 medjool dates, pitted
2 cups nonfat plain Greek yogurt
1 1/2 cups skim milk
1/4 cup plus 2 tablespoons Dutch-processed cocoa powder
2 tablespoons natural peanut butter
2 tablespoons agave
1 1/2 teaspoons vanilla extract
2 dashes salt

Fudge Chunks:

1/4 cup natural peanut butter
1/4 cup Dutch-processed cocoa powder (plus more for dusting)
1 tablespoon honey
3 tablespoons water
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Instructions

To make frozen yogurt base: Add dates, yogurt, milk, cocoa powder, peanut butter, agave, vanilla and salt to blender or Vitamix. Blend until mixture is smooth and creamy, about 1-2 minutes, scraping down sides of blender as needed. Pour yogurt base into bowl or container, cover and chill in refrigerator for one hour, or up to two days. (If short on time, mixture can be added directly into ice cream maker, but will not be as firm.)
To make the fudge chunks: In a small bowl, add peanut butter, cocoa powder, honey, water, vanilla and salt, and mix together with a metal spoon. Form fudge into a ball, and then flatten into a thin pancake, about 1/2 inch thick, using additional cocoa powder to coat hands and fudge as needed. (Fudge will be very sticky). Place fudge on a piece of plastic wrap dusted with cocoa powder, and wrap tightly. Place fudge in freezer for at least one hour to firm up. Once fudge has firmed up a bit, remove from freezer and plastic wrap. Place on cutting board and slice into chunks, about 1/8 or 1/4 inch in size, depending on preference. Store fudge chunks in bowl in freezer until ready to use.
When ready to churn the ice cream, carefully pour frozen yogurt base into ice cream maker, turn on and allow mixture to churn for about 20 minutes, or until yogurt looks soft, but not fully churned.
While yogurt is churning, gradually add the chilled fudge chunks to the frozen yogurt in the canister, and continue churning for an additional 5 minutes.
Yogurt can be served immediately (text will be very soft), or scoop yogurt from canister into an airtight container and place in the freezer for 20 minutes, or until yogurt reaches desired firmness. (If yogurt gets too firm, especially the next day, place on counter for 20 minutes to thaw before serving.)

https://elizabethshome.com/chocolate-peanut-butter-fudge-frozen-yogurt/

You might also like this Light Mint Chocolate Chip Ice Cream!

Oat Flour Chocolate Cupcakes

June 22, 2014 by Elizabeth Leave a Comment

Moist, rich, fluffy cupcakes, topped with a decadent, chocolate fudge frosting. These Oat Flour Chocolate Cupcakes are seriously good, and shockingly nutritious.

Happy first official Sunday of summer! I can’t believe baby Charlie is 3 weeks old already! He is such an amazing addition to our family. William and James can’t seem to get enough of him and LOVE holding him. We’ve had a lot of fun this week as a family, and have been soaking up every minute of this precious time together. We also had a few bigger adventures this week, including a family shopping trip, and a date night out with Andrew (and of course Charlie, too). To top it off, Andrew even took all three boys this morning and sent me back to bed for a while! (What a little slice of heaven :))

When it comes to eating a bit on the healthier side, chocolate cupcakes are probably the farthest thing from that thought. A few months ago I had an idea to try and come up with a healthy solution to James’ request for “chocolate cupcakes for my birthday!”. I figured that starting well in advance would allow me to perfect them enough before the big day, and incase my idea was a total bust, I’d still have time to do something else. Well, I am super excited to say that since these were such a HUGE SUCESS, we have made quite a few batches over the last couple of months. I even made these again as a surprise birthday dessert for a special friend, and she raved about them!

Theses cupcakes are so soft and chocolatey, and the icing is rich, creamy, and oh so fudgy. We were all licking our fingers and going back for seconds (and thirds… ~~and fourths~~). 😉

Plus, here’s an added bonus, they freeze incredibly well! I actually made a few batches of these right before Charlie was born, and I will confess that we have been enjoying them on a daily basis. 🙂

Save room for dessert, because these Oat Flour Chocolate Cupcakes are sure to knock your socks off! No one will ever suspect that these sweet little bites are actually THIS healthy. Packed with antioxidants and nutrients, these little chocolate cupcakes are definitely something special.

Oat Flour Chocolate Cupcakes

Yield: 52 mini cupcakes

Ingredients

Chocolate Cupcakes:

1 1/2 cups oat flour
1 1/4 cups Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
8 medjool dates, pitted
3 tablespoons warm water
8 large egg whites (1 cup whites)
1 cup fat-free plain Greek yogurt
3/4 cup unsweetened applesauce
1/4 cup plus 1 tablespoon agave
1/4 cup plus 1 tablespoon canola oil
2 teaspoons vanilla extract

Chocolate Frosting:

20 medjool dates, pitted
1 cup warm water
1 teaspoon vanilla extract
1/2 cup Dutch-processed cocoa powder
3 dashes salt

Instructions

Pre-heat oven to 350 degrees.
In a medium mixing bowl, whisk together oat flour, cocoa powder, baking powder, baking soda, and salt, and set aside.
In a blender or food processor, add dates and water, and puree together until mostly smooth. Then add in egg whites, yogurt, applesauce, agave, oil, and vanilla, and blend together until smooth. Pour mixture into large mixing bowl, and whisk in the dry ingredients. Stir until combined. Let batter sit for about 20 minutes before baking, then stir again.
In a mini muffin pan coated with cooking spray, spoon batter into each cup about 3/4 full. Bake for 12-14 minutes, or until a toothpick inserted comes out with just a few crumbs attached. Remove from oven and allow cupcakes to cool in pan for about 10 minutes, then move to a wire rack to cool completely before icing.
For the frosting, add dates and water to blender or food processor. Process until mostly smooth, then add vanilla and whip until completely smooth. Add cocoa powder and salt and process for about one minute until smooth and creamy. Scrape into a bowl and cover with plastic wrap for at least one hour to chill. Then frost cupcakes.

Notes

These cupcakes are great frozen. When frosting them to freeze, allow cupcakes to cool completely, then slice cupcakes horizontally, (removing about 1/3 of the top), spread frosting in the middle and replace top. Once frosted, "flash freeze" cupcakes on a freezer safe plate or baking sheet for about 2 to 3 hours. Then move frozen cupcakes to a ziplock bag or airtight container and store in freezer for up to three months.

https://elizabethshome.com/oat-flour-chocolate-cupcakes/

Chocolate Fudge Brownies

May 5, 2014 by Elizabeth Leave a Comment

Rich, decadent, fudgy little squares. These Chocolate Fudge Brownies are a chocolate lover’s delight! This perfect little dessert can be whipped up in a flash, and requires just 7 simple ingredients.

I hope you had a great weekend! I can’t even believe that it’s already MAY!!! Where did the time go? Although, there were definitely days this winter that I never thought we would see the light of spring, but thankfully I guess we made it. Besides flowers, May also means BABY TIME around here! Let’s just say the countdown is officially on now. 🙂 YAY!

Today we had a lot of family fun running errands and enjoying the sunshine outside. It was such a beautiful (chilly) day! I think it’s probably safe to say that we “shopped ’til we dropped”, but in the end it was totally worth it. We accomplished a ton, had a blast together, and even managed to stop for a few pictures.

There’s no better way to end a great weekend than by finishing it off with a chocolate brownie dessert! I have always had such a sweet tooth, but I am also very picky about what I think is worth indulging in. Let me just say that these amazing little cubes of goodness are TOTALLY worth it! I have never met a better brownie! I have searched high and low for any brownie that could even come close to the thick, fudgy, level of perfection that these have, and I haven’t found it. (The only brownies out there that I can say are a “close”, but still pretty far, second to this recipe, are the Black Magic Brownies from Zingerman’s Delicatessen in Ann Arbor. Still, they really can’t compare to these Chocolate Fudge Brownies, and at $3.99 for one Black Magic Brownie, it’s obvious that you’re much better off making your own.)

These Chocolate Fudge Brownies have been a family favorite ever since I was little. I remember making them with my mom and sister quite often when we were growing up. They were always such a treat! Fast forward all of these years, and now I love making them with my kids. Isn’t it fun how a simple recipe can bring back so many wonderful memories? The original recipe was called Disgustingly Rich Brownies, and was from the Klutz Kids Cooking Cookbook. I adapted it just slightly, and decided to give my recipe a new name. All in all, these are still the same AMAZING brownies that I have been making and eating since I was little.

With Mother’s Day just a week away, I thought I’d share one of my favorite dessert recipes. What else could possibly say Happy Mother’s Day better than a thick, chocolate, fudgy brownie? These Chocolate Fudge Brownies are a classic favorite and are guaranteed to be a hit for Mother’s Day or any occasion!

Chocolate Fudge Brownies

Yield: 16 brownies

Ingredients

3/4 cup cocoa powder
2 cups sugar
1 cup butter (2 sticks), melted and slightly cooled
4 eggs
1 teaspoon vanilla extract
1 1/4 cups flour
1/4 teaspoon salt

Instructions

Pre-heat oven to 350 degrees. Grease an 8 or 9 inch square pan with butter or cooking spray.
In a large bowl, whisk together the cocoa and sugar, then stir in the melted butter. Add eggs and vanilla and stir again.
Add the flour and salt and mix together just until smooth. (Don't over mix)
Pour the batter into the greased pan and spread out in an even layer. Bake for 40-50 minutes until the brownies just begin to pull away from the sides of the pan, or until a toothpick inserted in the center comes out with a few crumbs attached. Do not over bake! (Or brownies will be dry.)
Let brownies completely cool in pan before cutting. Dust with confectioners’ sugar and serve with vanilla ice cream, or eat plain.

Notes

These brownies are best when cooked until "just done". Be careful not to overcook them or they will not have that fudgy quality.

https://elizabethshome.com/chocolate-fudge-brownies/