Tag Archives: dessert

The Ultimate Candy Cookie Cake

The Ultimate Candy Cookie Cake recipe is perfect for Halloween, birthdays or holidays, add your favorite candy to cookie dough & bake into a tasty cake!

The Ultimate Candy Cookie Cake recipe is perfect for Halloween, birthdays or holidays, add your favorite candy to cookie dough & bake into a tasty cake!

Halloween is coming up on Monday, and I’m so excited because I’m making a special spooktacular appearance on my favorite San Diego morning show, San Diego Living!

I’ll be teaching viewers how to prepare Buffalo Chicken Chili and Slow Cooker Cornbread to dig into while waiting for Trick or Treaters, then I’ll be showing how to make this Ultimate Candy Cookie Cake to put that leftover Halloween candy to good use!

Read the full post here!

Pumpkin Cheesecake Swirled Crock Pot Brownies

Crock Pot Brownies are an easy way to bake up a delicious dessert without the use of an oven, throw in a Pumpkin Cheesecake Swirl for a festive fall treat!

Pumpkin Cheesecake Swirled Crock Pot Brownies

Tomorrow, tomorrow, fall is finally here tomorrow!

You guessed it, the first day of fall is… tomorrow, but I won’t lie, for the past two weeks I’ve totally been cheating and eating everything apple, pumpkin and squash I could get my hands on! I also may or may not have also been trying to rock boots, scarves and sweaters even though it’s totally still 80 degrees outside! 😉

What can I say, fall is my favorite time of the year and I couldn’t wait to start sharing all of my favorite fall recipes on Instagram, like Apple Butternut Squash Bruschetta & Pumpkin Chili, as well as introducing new fall favorites on the blog, like these Pumpkin Cheesecake Swirled Crock Pot Brownies!

I mean, what says fall more that pumpkin, baking and a slow cooker!

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Watermelon Lime Sherbet Float

Fresh watermelon and mint are combined with lemon lime soda and poured over lime sherbet in this delicious twist on an ice cream float, perfect for summer!

Watermelon Lime Sherbet Float Recipe

Did you know that August 3rd is National Watermelon Day? I know, I know, who comes up with these national food holidays? My boyfriend (and I’m sure a few other people) think they’re totally ridiculous, but as a foodie, I love any excuse to celebrate my favorite foods like National Ice Cream Day, yes, please!

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Crock-Pot® Crock-Squad Party Recipes

Crock Pot Dessert Fruit Taco Cups

Alright y’all, it’s time for a moment of honesty here, I’m totally obsessed with Crock-­Pot® Slow Cookers! Yes, it’s true, I am now the proud owner of SIX Crock-­Pot® Slow Cookers! I literally own a Crock-­Pot® Slow Cooker from the 80’s, a Crock-­Pot® Slow Cooker from the 90’s and now four Crock-­Pot® Slow Cookers from this decade, and no, I’m not giving any of them up, no matter how many times my boyfriend tells me it’s ridiculous to have so many Crock-­Pot® Slow Cookers! 😉

For every party I throw, I cook up at least one, usually three or four recipes in my Crock-­Pot® Slow Cookers. Slow cooking for parties allows me to prep everything the night before, or the morning of the party, then let the Crock-­Pot® Slow Cookers do all of the work while I enjoy the party!

My Superbowl party is the perfect example of this. Each year, I prep 4-5 Crock-­Pot® Slow Cookers the night before with different meats, slow cook them overnight, then set up a taco bar for the party, which means people can eat whenever they would like and I get to watch the game!

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Gluten Free Cooking with ALDI

Gluten Free Cooking With ALDI

Within just a few months of starting my food blog, my brother was diagnosed with celiac disease. Ever since then, I’ve made it my mission to create and share delicious gluten free recipes with the world!

When I partnered up with ALDI to share four tasty recipes from their Test Kitchen and Bon Appétit, I was so excited to see that they were all gluten free!  I couldn’t wait to try their liveGfree® gluten free baking and cupcake mixes, and sample their fresh meat and produce!

Now I know you’re all dying to hear what we’re cooking up today, so without further ado, here’s the ALDI Gluten Free Menu:

Read the full post here!

S’Mores Cinnamon Rolls

S'Mores Cinnamon Rolls Recipe

It’s Sunday morning, and I know what you’re thinking, how can I justify eating S’Mores for breakfast today? Well, I’ve got the answer, make S’Mores Cinnamon Rolls!

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Sea Salt Blondies

Sea Salt Blondies Recipe

It’s official y’all, I’m Stagecoach bound, and I’m taking the blondies with me!

That’s right, for the next 4 days I’ll be camping out, grilling burgers, and listening to some of the best country music by Luke Bryan, Sam Hunt, Eric Church and Carrie Underwood!

I’ve wanted to go to Stagecoach for years (for those that don’t know, it’s the country music version of Coachella, way more up this Oklahoma girls alley!) but I’ve never had the opportunity to go until this year. The boyfriend and his friends have been camping out and attending the country music festival for 3 years, so I hopped on board, and of course, they immediately put me in charge of the food!

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Heart Shaped Strawberry Cheesecake Puff Pastry Pies

Heart Shaped Strawberry Cheesecake Puff Pastry Pies

Valentine’s Day is less than a week away, and whether you’re making treats for your sweetheart, friends or family, these Heart Shaped Strawberry Cheesecake Puff Pastry Pies are sure to be a hit!

Read the full post here!

3 Easy Game Day Skewer Recipes

Today’s post is sponsored by my fabulous friends at Cost Plus World Market!

3 Easy Game Day Skewer Recipes

Planning to host a party for the big game in a couple of weeks? These three simple skewer recipes will make entertaining a breeze!

These skewers are quick, easy, and require no actual cooking! They can easily be prepared early and placed in the refrigerator until game time, that way, you’re ready to roll before kick off. After all, you wouldn’t want to miss any of the hilarious commercials, exciting half time performances, or exhilarating touchdowns!

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Salted Caramel Cashew Cookies

Salted Caramel Cashew Cookies

Y’all, these are seriously the best cookies ever!

Like, salty, sweet, chewy, caramely, best cookies ever, that I’m totally obsessed with!

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Caffe Mocha Martini

Today’s post is sponsored by Daily’s Cocktails®. Thanks for supporting all of the delicious WhitneyBond.com partners like Daily’s Cocktails! Content for 21+.

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Caffe Mocha Martini Recipe

Whether hosting a dinner at home for friends, or Christmas dinner with my family in Oklahoma, when it comes to entertaining for the holidays, I love to serve an after dinner cocktail.

Two of my favorites are chocolate martinis and espresso martinis, because who doesn’t like a little dessert or a little coffee after a delicious meal?! 😉

Today I combined both martinis to create this Caffe Mocha Martini recipe with the help of the brand new line of Cream Cocktails from Daily’s Cocktails!

Read the full post here!

Sweetpotato Double Chocolate Cookies

Sweet Potato Double Chocolate Cookies Recipe

Last night, I was invited to make a guest appearance on Tonight In San Diego, a fantastic variety show featuring local San Diego talent.

During my appearance I talked about holiday entertaining and showed them a few of my favorite holiday recipes including Mini Buffalo Chicken Tostadas for an appetizer, Grapefruit Ginger Spiced Rum Punch for a cocktail and these “Secret Ingredient” Double Chocolate Cookies for dessert.

Read the full post here!

Mason Jar Gingerbread Cupcakes with Caramel Cream Cheese Frosting

Mason Jar Gingerbread Cupcake Recipe

While I pride myself on holding off of Christmas music, baking and decorating until after Thanksgiving, I have no problem starting the Christmas party the day after Thanksgiving, which is exactly what I’m doing on the blog today!

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Pop Rocks Watermelon Martini

Pop Rocks Watermelon Martini Recipe

Hello Pop Rocks! The candy that’s not only delicious, but also fun to eat!

Now take that fun and delicious candy, and turn it into a martini, and we have some serious fun on our hands!

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Reese’s Peanut Butter Cup Martini

Reese's Peanut Butter Cup Martini

My favorite candy ever, the Reese’s Peanut Butter Cup, turned into a martini! Life doesn’t get much better!

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Snickers Martini

Snickers Martini Recipe

If you missed the first post today on M&M Martini’s, then allow me to welcome you to candy martini day on WhitneyBond.com, where I’m turning all of the most popular Halloween candies into martinis!

Read the full post here!

M&M Martini

M&M Chocolate Martini Recipe

Halloween is only two days away and I couldn’t be more excited to get the party started with 5 recipes that turn your favorite Halloween candies into martinis!

Because who says that kids get to have all of the fun on Halloween?! We’ll just call this “adult trick or treating”! 😉

Read the full post here!

Pumpkin Brookies

Pumpkin Brookies Recipe

It’s the final day of Pumpkin Week here on WhitneyBond.com, and I saved a super delicious dessert for last!

If you’re not familiar with brookies, allow me to introduce you to this super amazing dessert that combines cookies and brownies into one scrumptious treat!

Read the full post here!

Cranberry Pumpkin Bread

Cranberry Pumpkin Bread Recipe

Well hello there! Welcome to Pumpkin Week on WhitneyBond.com!

That’s right, I made up my own week to celebrate the almighty orange squash that we’ve all come to know and love as the official flavor of fall.

Read the full post here!

Caramel Apple Bread Pudding

This fall inspired Caramel Apple Bread Pudding recipe, prepared with Hawaiian rolls & caramel sauce, is easy to make & delicious for breakfast or dessert!

Caramel Apple Bread Pudding Recipe

As a food blogger, my favorite times of the year are the first few weeks of a new season.

For me, a new season means new produce to work with, new flavor profiles to incorporate into recipes and most importantly, new season-themed food photography props to play with 😉

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Grapefruit Lime Sherbet Float Cocktail

Grapefruit Lime Sherbet Float Cocktail Recipe

Eating scoops and scoops of delicious rainbow sherbet was one of my favorite things about hot summer days growing up in Oklahoma!

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Grilled Berry S’Mores

Grilled Berry S'Mores Recipe

This weekend is the 4th of July and I couldn’t be s’more excited (see what I did there 😉 ) to head to Houston to visit my sweet 90 year old Nana and the rest of my fam!

Read the full post here!

Frozen Red Velvet Cheesecake Bars

Frozen Red Velvet Cheesecake Bars for 4th of July

When it comes to holidays, I always think about my Mom. She loves to decorate, celebrate and bake for every holiday!

Growing up, I was always the kid taking some kind of “holiday themed” treat to school. I guess you could say that translated to my adult life, because I now feel the need to make a themed treat for every holiday… well that and the encouragement of the almighty Pinterest 😉

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Irish Cream & Guinness Brookies

Guinness and Irish Cream Brookies Recipe

Hi my name is Whitney and I’m addicted to Brookies! It’s a brownie + a cookie, come on people!

Ever since I created the first brookie recipe on LLB for Gluten Free Nutella Brookies, then Red Velvet Brookies for Valentine’s Day, I’ve pretty much made it my mission in life to create every brookie combination possible!

Read the full post here!

Slow Cooked Chocolate Dip

Slow Cooked Chocolate Dip Recipe

Valentine’s Day is just over a week away, and love and chocolate are in the air!

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Red Velvet Brookies

Red Velvet Brookies Recipe

Move over Red Velvet Oreos… Red Velvet Brookies are the new queen of all things Red Velvet 😉

Read the full post here!

Gluten Free Cinnamon Rolls

Gluten Free Cinnamon Rolls Recipe

While home for the holidays this year, I spent some time brainstorming gluten free breakfast ideas for Christmas morning.

Since finding out my brother was gluten intolerant over 3 years ago, our entire Christmas dinner has shifted to gluten-free. While we’ve now perfected the dinner menu,  we still hadn’t come up with the perfect gluten-free breakfast to start off Christmas day… that was until this year.

This year I made Gluten Free Maple Bacon Pancakes, and they were awesome! That being said, I still had some other ideas that I brainstormed before the holiday that I couldn’t just let slip under the rug, this recipe for Gluten Free Cinnamon Rolls being one of them.

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Gluten Free Nutella Brookies

Gluten Free Nutella Brookies Recipe

Nutella Chocolate Chip Cookie Dough + Nutella Brownie Batter = My Idea Of Heaven!

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Gluten Free Mason Jar Apple Crumble

Gluten Free Mason Jar Apple Crumble

There’s really nothing better than a super delicious dessert… well unless that super delicious dessert also comes in a super cute little package! Enter: Mason Jars!

This summer I made delicious little Raspberry Lemon Desserts in these jars, so I decided that it was time for a fall/winter dessert that utilizes the cuteness of mini mason jars!

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Peanut Butter Popcorn Balls

Peanut Butter Popcorn Balls

Is it just me or do you think of popcorn balls and Halloween hand-in-hand? It’s kind of like stuffing and Thanksgiving. Why do we not eat popcorn balls and stuffing year-round? I mean, they’re both really super delicious! I think I’m going to start the year-round stuffing and popcorn ball trend, who’s coming with me? 😉

Any who, while thinking of new fall recipes, including ideas for fall holidays, like Halloween, I came up with my own little twist on the delicious popcorn ball!

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Blueberry Almond Pound Cake

Blueberry Pound Cake

One of my Grandma Meme’s go-to dessert recipes when I was a little girl was pound cake.

I can picture it right now, sitting in it’s covered glass cake stand on the middle of her kitchen table.

Growing up in Oklahoma, my grandma was the kind of grandma that didn’t just make dessert for special occasions, well unless you consider every meal a special occasion, which I do because eating is pretty much my favorite thing 😉

We had milkshakes and cookies and cakes and pies. Oh the life of a child growing up across the street from a southern grandma, oh yes, it was so good!

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Nutella Bacon Chocolate Chip Cookies

Nutella Bacon Chocolate Chip Cookies

While usually I don’t mess with perfection, I was inspired to add bacon to my famous Nutella Chocolate Chip Cookie recipe to take to an annual Comic Con party hosted by two of my very best friends, Joe and Nicolle.

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Peach Green Tea Lemonade Popsicles

Peach Green Tea Lemonade Popsicles

What’s more refreshing on a warm summer day than an iced green tea, a cup of lemonade, a fresh peach or a popsicle?  Well, luckily with this recipe, you don’t have to pick just one!

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Nutella Hummus

Nutella Hummus

Nutella, Buffalo Sauce, Coffee, Bacon, Sriracha & Wine… these are a few of my favorite things 🙂

While I don’t necessarily eat them all together, I do try to find new & unique ways to incorporate each of these ingredients into new recipes on Little Leopard Book!

For this recipe, I was inspired by the popularity of my Pumpkin Hummus recipe on Pinterest and decided to try another spin on hummus using one of my favorite ingredients, Nutella!

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Raspberry Lemon Gluten Free Dessert Jars

Lemon Raspberry Gluten Free Dessert Jars

Well hello there delicious cuteness in a jar!

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Gluten Free Dessert Cups

Blueberry Muffin Gluten Free Dessert Cups

This Saturday kicked off the first day of Summer and I, for one, couldn’t be more excited!

Summer means weekends at the beach, BBQ’s, 4th of July and deliciously festive food!

Read the full post here!

Hazelnut Brazilian Brigadeiro

Hazelnut Brazilian Brigadeiro

As many of you are probably aware, the World Cup begins in Brazil in just two weeks!

To prepare for the event, I partnered with Diamond Nuts to make a traditional Brazilian treat with my own little twist!

Read the full post here!

Peanut Butter Cheesecake Chocolate Chip Cookie Sandwiches

Peanut Butter Cheesecake Chocolate Chip Cookie Sandwich

It’s National Chocolate Chip Cookie Day, yay!

Basically any day that is solely dedicated to a delicious dessert, I’m on board with!

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Gluten Free Fresh Peach Pie

Gluten Free Peach Pie Recipe

It really doesn’t get much better than a fresh fruit pie on a warm spring day, and now that peaches are in season, it’s the perfect time to whip up this scrumptious peach pie recipe!

Read the full post here!

Gluten Free Nutella Strawberry Shortcake

Gluten Free Nutella Strawberry Shortcakes

A couple of weeks ago I asked WhitneyBond.com Facebook fans which new recipe they’d like to see me make gluten free with my favorite Premium Gold Gluten Free Flour. Miss Karla Paton told me she’d like Strawberry Shortcake. Your wish is my command Karla!

Read the full post here!

Strawberry Chocolate Chip Cheesecake Wontons

Strawberry Cheesecake Wontons



A couple of weeks ago I purchased a package of Wonton Wrappers at the grocery store. They were conveniently located in the refrigerator section right next to where I was picking up some cheese and they screamed “Whitney,  make some Wontons!”  … so I did, of course. When wontons yell, you must listen 😉

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Gluten Free Strawberry Brownie Bread Pudding

Strawberry Brownie Bread Pudding



It’s Friday… the 7th of February… which means it’s one week until Valentine’s Day. Whether you’re single and making desserts for friends, family or co-workers, or you’re in a relationship and making something delicious for your significant other, nothing says “Be My Valentine” more than chocolate!

Read the full post here!

Gluten Free Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes

Last week I was really craving Reese’s Cups, although I’m not a big candy person, when I do eat candy it’s always Reese’s!

Instead of going to the store like a normal person and purchasing a Reese’s Cup, I decided to make a “Reese’s Cup Cupcake” by filling the middle of a rich, delicious chocolate cupcake with a creamy peanut butter filling!

Read the full post here!

Dairy Free Gluten Free Chocolate Cake

Dairy Free Gluten Free Chocolate Cake

When your friends daughter is visiting on her 7th birthday and you’re a food blogger, you make her a cake!

Dairy Free Gluten Free Chocolate Cake

When her little brother is allergic to nuts, eggs and dairy, you make her a very special cake that both her and “Bubba” can enjoy!

Read the full post here!

Hawaiian Host Whole Macadamia White Chocolate Crunch

White Chocolate Macadamia Nut Crunch

“This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Hawaiian Host, but all my opinions are my own. #pmedia #HawaiianHoliday http://cmp.ly/3/8vNxcO.”

White Chocolate, Macadamia Nuts and Peanut Butter all combined into one little treat that takes less than 10 minutes to make? Sounds like my kind of snack!

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Gluten Free Cinnamon Roll Cupcakes

Gluten Free Cinnamon Roll Cupcakes

Somewhere between dessert at midnight and breakfast at 8 AM, I had the grand epiphany to combine the two into Cinnamon Roll Cupcakes!

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Gluten Free Sweet Potato Brownies

Sweet Potato Brownie Recipe

Imagine the softest, most chewy and decadent brownie you’ve ever had…. then make these brownies and have your mind BLOWN!!

Read the full post here!

White Chocolate Chip Pumpkin Spice Cookies

White Chocolate Chip Pumpkin Spice Cookies are a sweet and delicious treat combining the flavors of fall, perfect for Halloween parties and events!

White Chocolate Chip Pumpkin Cookies

Last weekend I was invited to attend a BBQ with a friend… about two hours before the BBQ.  Being a food blogger, it is completely unacceptable to show up to a BBQ empty handed… even when you only have two hours notice!

I was trying to figure out what I had in my pantry that I could toss together that didn’t require a trip to the grocery store. Luckily I had a bag of white chocolate chips and a bag of Pumpkin Spice Hershey Kisses staring at me from the pantry.

It was one of those moments where you look at two items, a light bulb goes off and you immediately think “the two of you need to meet and become friends!”

Read the full recipe here!

Apricot Dessert Tacos

Caramelized Apricot Dessert Tacos

On my web series “Cooking Secrets of a Single Girl” Tuesdays are all about “Taco Tuesday” so when filming the first month of my series I had to come up with a couple new and delicious taco recipes to add some flavor to Tuesdays segments!

This week, I prepared these delicious dessert tacos and I have to say, they were un-believeably scrumptious!

Read the full recipe here!

Gluten Free White Chocolate Pretzel Treats

White Chocolate Pretzel Treats

These little treats are my newest obsession!  The perfect combination of sweet, salty and simple!

White Chocolate Marshmallow Treat Ingredients

Ingredients

Begin by breaking the pretzels into pieces simply by using your hands to break them apart in the bag.

Gluten Free Pretzel Bites

Melt the butter in a large saucepan over medium heat, then add the marshmallows. Stir consistently while the marshmallows melt, 3-5 minutes.

White Chocolate Marshmallow Treat Recipe

Once the marshmallows have melted, add the pretzels and stir well.

Gluten Free White Chocolate Pretzel Treat Recipe

Remove from the heat and add the white chocolate chips.

Gluten Free White Chocolate Pretzel Treat Recipe

Spread into an 8 x 8 pan lined with parchment paper coated with cooking spray.

Gluten Free White Chocolate Pretzel Treat Recipe

Allow to cool for 20 minutes. Slide the parchment paper out of the pan and slice the treats into 1 inch squares.

Gluten Free White Chocolate Marshmallow Pretzel Bites

These are the perfect treat to toss together when you’re short on time but want something uniquely delicious to take to a party!

Gluten Free White Chocolate Pretzel Treats

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option:  This recipe is gluten-free.

Gluten Free White Chocolate Pretzel Treats

Prep Time: 10 minutes

Yield: 16 treats

Gluten Free White Chocolate Pretzel Treats

Ingredients

  • 8 oz bag Glutino Gluten Free Pretzels
  • 3 tbsp butter
  • 10 oz marshmallows
  • 1/4 cup white chocolate chips

Instructions

  1. Begin by breaking the pretzels into pieces simply by using your hands to break them apart in the bag.
  2. Melt the butter in a large saucepan over medium heat, then add the marshmallows.
  3. Stir consistently while the marshmallows melt, 3-5 minutes.
  4. Once the marshmallows have melted, add the pretzels and stir well.
  5. Remove from the heat and add the white chocolate chips.
  6. Spread into an 8 x 8 pan lined with parchment paper coated with cooking spray.
  7. Allow to cool for 20 minutes.
  8. Slide the parchment paper out of the pan and slice the treats into 1 inch squares.
http://whitneybond.com/2013/08/05/gluten-free-white-chocolate-pretzel-treats/

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Bourbon Bacon Cherry Crumble

Cherry Bourbon Breakfast Crumble

This weekend I attended a bridal shower for one of my San Diego besties, Tessa!

Tessa Opening Wedding Shower Gifts

We met at the University of Oklahoma alumni bar in San Diego a few years ago and have been Oklahoma sports fanatic besties ever since!

Whitney Bond and Tessa at The Commons San Diego

Being a true Oklahoma girl, her favorite things are bourbon, bacon, butter, beer and football, so I combined 3 of the 5 in this delicious dish for her bridal shower brunch!

Lets be real, it doesn’t get much more decadent than bourbon soaked fresh cherries, topped with a butter, bacon, brown sugar crumble!  This recipe was made for those deliciously indulgent weekend breakfasts!

Cherry Bourbon Bacon Crumble Ingredients

Ingredients

Filling

  • 4 cups fresh sweet cherries (pitted)

  • ¼ cup bourbon
  • 1 tbsp cornstarch

  • 3 tbsp agave nectar

  • ½ tsp cinnamon
  • 1 tbsp orange juice

  • 1 tsp orange zest

Topping

  • ½ cup rolled oats

  • ¼ cup bacon

  • ¼ cup flour

  • ¼ cup brown sugar

  • ¼ cup cold butter (diced)

Preheat the oven to 375°.

Begin by pitting the cherries and adding them to a large bowl with the bourbon.

Bourbon Soaked Fresh Cherries

Add the cornstarch, agave nectar, cinnamon, orange juice and zest.

Fresh Cherry Crumble Recipe 

Place the cherries in the bottom of a baking dish.

Fresh Cherry Bourbon Crumble Recipe

In a small bowl combine the oats, bacon, flour and brown sugar.

Cherry Bacon Crumble Recipe

Mix together then add the butter.

Cherry Bacon Crumble Recipe

Use your hands to combine the mixture into a crumble and add on top of the cherries.

Cherry Bourbon Bacon Crumble Recipe

Bake for 1 hour.

Bourbon Cherry Bacon Crumble Recipe

I’m not going to lie, it’s as good as it sounds… maybe better!

Cherry Bourbon Bacon Crumble

♣ Vegetarian Option: Omit the bacon to make this recipe vegetarian.

Bourbon Bacon Cherry Crumble

Prep Time: 20 minutes

Cook Time: 1 hour

Serving Size: 6-8

Bourbon Bacon Cherry Crumble

Ingredients

    Filling
  • 4 cups fresh sweet cherries (pitted)
  • ¼ cup bourbon
  • 1 tbsp cornstarch
  • 3 tbsp agave nectar
  • ½ tsp cinnamon
  • 1 tbsp orange juice
  • 1 tsp orange zest
  • Topping
  • ½ cup rolled oats
  • ¼ cup bacon
  • ¼ cup Premium Gold Gluten Free Flour
  • ¼ cup brown sugar
  • ¼ cup cold butter (diced)

Instructions

  1. Preheat the oven to 375°.
  2. Pit the cherries and add them to a large bowl with the bourbon.
  3. Add the cornstarch, agave nectar, cinnamon, orange juice and zest.
  4. Place the cherries in the bottom of a baking dish.
  5. In a small bowl combine the oats, bacon, flour and brown sugar.
  6. Mix together then add the butter.
  7. Use your hands to combine the mixture into a crumble and add on top of the cherries.
  8. Bake for 1 hour.
http://whitneybond.com/2013/07/30/bourbon-bacon-cherry-crumble/

Gluten Free Mini Cherry Limeade Tarts

Cherry Limeade Mini Pies

Inspired by Summer Desserts and my favorite Sonic drink from childhood, I created these delicious Mini Cherry Limeade Tarts filled with zesty, creamy cherry lime filling and topped with fresh lime zest and maraschino cherries!

Mini Cherry Limeade Tarts

I made this dessert gluten free by creating a gluten free tart dough made with Premium Gold Gluten Free Flour blend.

The result was a super cute, super delicious treat, perfect for the summer BBQ I took them to yesterday!

Mini Cherry Limeade Tarts Ingredients

Ingredients

  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 1 tsp granulated sugar
  • 1/2 cup cold butter (quartered)
  • 1/2 cup ice cold water
  • 8 oz cream cheese
  • 6 oz black cherry greek yogurt
  • 3 limes (2 zested & juiced – 1 reserved)
  • 1/2 cup maraschino cherry juice
  • 1/2 cup powdered sugar
  • 24 maraschino cherries

Prepare the tart dough by combining the flour and sugar in a large mixing bowl.  Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms.  If it’s too sticky, add more flour, not sticky enough? Add more water!

Gluten Free Tart Dough

Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.

Gluten Free Pie Dough

While the dough chills in the refrigerator, preheat the oven to 350° and prepare the filling.

Begin by adding the cream cheese, yogurt, zest and juice of 2 limes to a large bowl.

Cherry Limeade Tart Recipe

Next add the maraschino cherry juice from the jar and powdered sugar, then use a hand mixer to whip it all together.

Cherry Limeade Tart Recipe

Place the mixture into the refrigerator and remove the dough.

Cut the dough into 24 mini tarts using a 3″ pastry cutter.

Gluten Free Mini Tarts

Place into a tart or mini-muffin pan.

Gluten Free Mini Pie Recipe

Bake for 12 minutes. Remove from the oven and fill with the delicious, creamy Cherry Limeade filling.

Top with zest from the one remaining lime and a maraschino cherry for each mini tart!

Cherry Limeade Mini Pies

Serve immediately or chill in the refrigerator until ready to serve.

Cherry Limeade Mini Pies

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Gluten Free Mini Cherry Limeade Tarts

Prep Time: 30 minutes

Cook Time: 12 minutes

Yield: 24 mini tarts

Gluten Free Mini Cherry Limeade Tarts

Ingredients

  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 1 tsp granulated sugar
  • 1/2 cup cold butter (quartered)
  • 1/2 cup ice cold water
  • 8 oz cream cheese
  • 6 oz black cherry greek yogurt
  • 3 limes (2 zested & juiced – 1 reserved)
  • 1/2 cup maraschino cherry juice
  • 1/2 cup powdered sugar
  • 24 maraschino cherries

Instructions

  1. Prepare the tart dough by combining the flour and sugar in a large mixing bowl.
  2. Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms.
  3. Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.
  4. While the dough chills in the refrigerator, preheat the oven to 350° and prepare the filling.
  5. Add the cream cheese, yogurt, zest and juice of 2 limes to a large bowl.
  6. Next add the maraschino cherry juice from the jar and powdered sugar, then use a hand mixer to whip it all together.
  7. Place the mixture into the refrigerator and remove the dough.
  8. Cut the dough into 24 mini tarts using a 3? pastry cutter.
  9. Place into a tart or mini-muffin pan.
  10. Bake for 12 minutes.
  11. Remove from the oven and fill with the delicious, creamy Cherry Limeade filling.
  12. Top with zest from the one remaining lime and a maraschino cherry for each mini tart.
  13. Serve immediately or chill in the refrigerator until ready to serve.
http://whitneybond.com/2013/07/21/gluten-free-mini-cherry-limeade-tarts/

Gluten free Lemon Dessert Cups

Gluten Free Lemon Dessert Jars

Last week I picked up a box of delicious gluten free lemon wafer cookies with the idea that I could use them as a base for a new fresh and light summer dessert recipe!

Gluten Free Layered Lemon Dessert Recipe

I decided that I didn’t want to go with a pie or bar recipe (since I’ve been going kind of bar crazy lately!) and it was then that I remembered “Dirt Dessert”, one of my favorites as a kid!

There was a cool creamy layer, then a delicious chocolate Oreo layer, I decided I could make a similar version, but with a lemony twist!

Lemon Layered Dessert Jars

I was preparing this delicious dessert for a girlfriends birthday dinner, so I decided these individual mason jars would be an adorable way to present the light and refreshing treat!

Gluten Free Raspberry Lemon Dessert Jars

I topped them with fresh mint and raspberries for a little POC (pop of color)!  The result was an adorable, delicious, simple, light and refreshing gluten free dessert!

Gluten Free Lemon Dessert Cup Ingredients

Ingredients

Begin by adding the lemon wafers to a food processor.

Glutino Gluten Free Lemon Wafers

Blend into a fine crumb mixture.

Glutino Gluten Free Lemon Wafer Crumble

Next, whip together the cream cheese and cool whip.

Creamy Lemon Filling Recipe

Then add the zest and juice of two lemons.

Creamy Lemon Filling Recipe

Cream together then begin preparing the jars.

Place a large spoonful of the creamy filling in the bottom of a ½ pint jar, then add a layer of the lemon wafer crumbs.

Gluten Free Lemon Layered Dessert Cups

Add another layer of creamy filling, then top with another layer of lemon wafer crumbs.

Gluten Free Lemon Dessert Cups

Zest the third lemon on top of the jars and serve.

Fresh and Easy Gluten Free Lemon Dessert Cups

Add fresh fruit or mint if you prefer!

Gluten Free Layered Lemon Dessert Recipe

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Gluten free Lemon Dessert Cups

Prep Time: 15 minutes

Yield: 5 1/2 pint jars

Gluten free Lemon Dessert Cups

Ingredients

  • 1 (7.1 oz) box of glutino gluten free lemon wafers
  • 8 oz cream cheese
  • 8 oz cool whip
  • 3 lemons

Instructions

  1. Begin by adding the lemon wafers to a food processor.
  2. Blend into a fine crumb mixture.
  3. Next, whip together the cream cheese and cool whip.
  4. Then add the zest and juice of two lemons.
  5. Cream together then begin preparing the jars.
  6. Place a large spoonful of the creamy filling in the bottom of a jar, then add a layer of the lemon wafer crumbs.
  7. Add another layer of creamy filling, then top with another layer of lemon wafer crumbs.
  8. Zest the third lemon on top of the jars and serve.
  9. Add fresh fruit or mint if you prefer!
http://whitneybond.com/2013/06/16/gluten-free-lemon-dessert-cups/

Note: This page contains affiliate links. I only link to products I use & love!

Gluten Free Peanut Butter Chocolate Chip Bars

Gluten Free Peanut Butter Chocolate Chip Bars

A few years back I was part of a co-ed softball team… so I never actually held a bat or caught a ball, but I did cheer on the team and make fresh baked goods for every game!

And lets be real, having a cheering section and fresh baked goods is an essential part of an adult co-ed softball league so you might just say I held the more important role on the team 😉

Peanut Butter Chocolate Chip Bars

These bars were the absolute favorite of everything I made for them!  They were requested on the regular by the team!

I hadn’t thought about them, much less made them, in years but after making my Frozen Strawberry Cheesecake Bars last week, they came into my mind and I knew I had to whip some up!

Gluten Free Peanut Butter Chocolate Chip Bars

This time around I used my delicious Gluten Free Premium Gold Flour to make these babies gluten-free!  They were just as scrumptious as I remembered with no gluten in site!

Gluten Free Peanut Butter Bar Ingredients

Ingredients

  • 1/2 cup butter
  • 1 cup peanut butter
  • 3 eggs
  • 1 tbsp vanilla
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 cup Premium Gold Gluten Free Flour
  • 1/4 tsp salt
  • 12 oz chocolate chips (divided)

Begin by creaming together the butter and peanut butter.

Gluten Free Peanut Butter Bar Recipe

Next add the eggs, vanilla and sugars.

Gluten Free Peanut Butter Bar Recipe

Beat well then add the flour and salt.

Gluten Free Peanut Butter Bar Recipe

Mix until combined well and creamy, then hand mix in 1 cup of chocolate chips.

Gluten Free Peanut Butter Chocolate Chip Bar Recipe

Pour the batter into an 8 x 11 baking dish.

Peanut Butter Chocolate Chip Bars

Bake at 350° for 25 minutes. Remove from the oven and top with the additional chocolate chips.

Gluten Free Peanut Butter Chocolate Chip Bars

Wait 5 minutes for the chocolate to melt, then spread it across the top of the bars.

Gluten Free Peanut Butter Chocolate Chip Bars

Allow to cool for 15 minutes.

Gluten Free Peanut Butter Chocolate Chip Bars

Slice into squares and dig in!

Gluten Free Peanut Butter Chocolate Chip Bars

These bars and so simple to make and great for taking to summer cookouts and parties!  Make this gluten free version of the bars to make sure that everyone attending the party can enjoy the delicious treats 🙂

Gluten Free Peanut Butter Chocolate Chip Bars

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Gluten Free Peanut Butter Chocolate Chip Bars

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 12 bars

Gluten Free Peanut Butter Chocolate Chip Bars

Ingredients

  • 1/2 cup butter
  • 1 cup peanut butter
  • 3 eggs
  • 1 tbsp vanilla
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 cup Premium Gold Gluten Free Flour
  • 1/4 tsp salt
  • 12 oz chocolate chips (divided)

Instructions

  1. Begin by creaming together the butter and peanut butter.
  2. Next add the eggs, vanilla and sugars.
  3. Beat well then add the flour and salt.
  4. Mix until combined well and creamy, then hand mix in 1 cup of chocolate chips.
  5. Pour the batter into an 8 x 11 baking dish.
  6. Bake at 350° for 25 minutes.
  7. Remove from the oven and top with the additional chocolate chips.
  8. Wait 5 minutes for the chocolate to melt, then spread it across the top of the bars.
  9. Allow to cool for 15 minutes.
  10. Slice into squares and dig in!
http://whitneybond.com/2013/06/13/gluten-free-peanut-butter-chocolate-chip-bars/

Note: This page contains affiliate links. I only link to products I use & love!

Frozen Strawberry Cheesecake Bars

Frozen Strawberry Cheesecake Bars

Warm summer days deserve the perfect summer dessert, and that’s where these Frozen Cheesecake Bars come in! They’re super simple to make and a great cool treat to beat the heat!

Read the full post here!

Gluten Free Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

One of my good friends Jes, who happens to be gluten free, asked me to cater her graduation party yesterday!

Gluten Free Oatmeal Raisin Cookies

Of course I was so proud of her for graduating from grad school, I couldn’t say no, so I took on the job!

The menu consisted of LLB Gluten Free Favorites including Buffalo Chicken Dip, Sweet Potato TotsBuffalo Pickle Chips, Gluten Free Chocolate Cake, and these delicious cookies!

Gluten Free Gluten Free Oatmeal Raisin Cookies

Everything was a hit and Jes’ step dad even said these were the best Oatmeal Raisin Cookies he’d ever had 🙂

Gluten Free Oatmeal Raisin Cookie Ingredients

Ingredients

  • 2 cups Premium Gold Gluten Free Flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup butter (softened)
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups gluten free rolled oats
  • 1/2 cup raisins

Begin by combining the flour, baking soda and cinnamon in a small bowl.

Gluten Free Oatmeal Raisin Cookies

Next, cream together the butter and brown sugar.

Gluten Free Oatmeal Raisin Cookie Dough

Add the eggs and vanilla and combine well, then add the flour mixture.

Gluten Free Oatmeal Raisin Cookie Dough

Mix the flour into the dough, then hand mix in the oats and raisins.

Gluten Free Oatmeal Raisin Cookie Dough

Mix all of the ingredients together then form the dough into small balls and place on a baking stone.

Gluten Free Oatmeal Raisin Cookie Dough

Bake at 325° for 20-25 minutes.

Gluten Free Oatmeal Cookies

Premium Gold Gluten Free Oatmeal Raisin Cookies

This recipe is perfect for those with a gluten-intolerance, all of the deliciousness of the classic cookie with none of the gluten!

Gluten Free Gluten Free Oatmeal Raisin Cookies

Gluten Free Gluten Free Oatmeal Raisin Cookies

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Gluten Free Oatmeal Raisin Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 3 dozen cookies

Gluten Free Oatmeal Raisin Cookies

Ingredients

  • 2 cups Premium Gold Gluten Free Flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup butter (softened)
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups gluten free rolled oats
  • 1/2 cup raisins

Instructions

  1. Begin by combining the flour, baking soda and cinnamon in a small bowl.
  2. Next, cream together the butter and brown sugar.
  3. Add the eggs and vanilla and combine well, then add the flour mixture.
  4. Mix the flour into the dough, then hand mix in the oats and raisins.
  5. Mix all of the ingredients together then form the dough into small balls and place on a baking stone.
  6. Bake at 325° for 20-25 minutes.
http://whitneybond.com/2013/05/12/gluten-free-oatmeal-raisin-cookies/

Note: This page contains affiliate links. I only link to products I use & love!

Nutella Chocolate Gluten Free Skillet Brownies

Gluten Free Brownie Skillet

Today I was having one of those days that was just like “eh” so I thought, what would turn that “eh” to a “Yeah!” more than the delicious combination of Nutella and Chocolate!

Gluten Free Nutella Brownie Skillet

And did it ever! I combined the two sweet, decadent ingredients in this amazing skillet brownie!

Gluten Free Double Chocolate Brownies

I also took this opportunity to prepare my first gluten free brownie recipe using Premium Gold Gluten Free Flour.

I guarantee that if I didn’t tell you this skillet brownie was gluten free, you’d never know!

It’s so rich and creamy, there’s no need for gluten in this delightful dessert!

Gluten Free Skillet Brownie Ingredients

Ingredients

  • 1/2 cup + 2 tbsp butter (separated)
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup Premium Gold Gluten Free Flour
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup chocolate chips
  • 3 tbsp Nutella (separated)
  • 1/4 cup milk
  • 2 cups powdered sugar

Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl.

Creamed Butter and Sugar

Add the vanilla and eggs.  Mix together then add the cocoa, flour, baking soda and salt.

Gluten Free Brownie Mix

Blend well.

Gluten Free Chocolate Brownie Batter

Hand mix in 1/2 cup chocolate chips.

Chocolate Chip Brownie Batter

Spray a large skillet with cooking spray.

Next, pour the batter into the skillet.

Chocolate Chip Skillet Brownie

Add 2 tbsp of Nutella to the brownie batter.

Nutella Swirl Skillet Brownies

Use a knife to swirl the Nutella.

Nutella Swirled Skillet Brownies

Bake at 325° for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

While the brownie is baking, prepare the brownie frosting by adding the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp Nutella to a small mixing bowl.

Nutella Brownie Frosting

Melt in the microwave for 2 minutes, then whisk in the milk, followed by the powdered sugar.

Brownie Frosting

After the brownie is finished baking, pour the frosting over the skillet brownie.

Nutella Chocolate Frosted Brownie Skillet

Pure happiness is served 🙂

Chocolate Skillet Brownie

This dessert is so easy to make, it can be served after dinner during the week as a wonderful treat. Apparently I’m a poet and didn’t know it 😉

This recipe is also perfect for parties because everyone can partake in the brownie par-tay, whether they’re gluten intolerant or not!

Gluten Free Skillet Brownie

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Nutella Chocolate Gluten Free Skillet Brownies

Prep Time: 15 minutes

Cook Time: 35 minutes

Serving Size: 6-8

Nutella Chocolate Gluten Free Skillet Brownies

Ingredients

  • 1/2 cup + 2 tbsp butter (separated)
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup Premium Gold Gluten Free Flour
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup chocolate chips
  • 3 tbsp Nutella (separated)
  • 1/4 cup milk
  • 2 cups powdered sugar

Instructions

  1. Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl.
  2. Add the vanilla and eggs.
  3. Mix together then add the cocoa, flour, baking soda and salt.
  4. Blend well.
  5. Hand mix in 1/2 cup chocolate chips.
  6. Spray a large skillet with cooking spray.
  7. Next, pour the batter into the skillet.
  8. Add 2 tbsp of Nutella to the brownie batter.
  9. Use a knife to swirl the Nutella.
  10. Bake at 325° for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  11. While the brownie is baking, prepare the brownie frosting by adding the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp Nutella to a small mixing bowl.
  12. Melt in the microwave for 2 minutes, then whisk in the milk, followed by the powdered sugar.
  13. After the brownie is finished baking, pour the frosting over the skillet brownie.
http://whitneybond.com/2013/04/30/nutella-chocolate-gluten-free-skillet-brownies/

Chopped Challenge Thursday: Pears, Pomegranates, Turmeric and Eggs

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Not only is it week 20 of “Chopped Challenge Thursday” but it is also day 3 of my “Thousand by Valentine’s Challenge”!!!

On Tuesday I launched a challenge in order to reach my first goal of 2013: Reach 1000 “likes” on Little Leopard Book’s Facebook Page. I decided to do this by asking my loyal, amazing, super, fabulous followers to “share” my page with their friends.

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Three days later, I stumbled upon this quote, “If I tell my Facebook friends about your brand, it’s not because I like your brand, but rather because I like my friends.” – Mark Arauz

I absolutely loved it and hope this is how everyone feels about sharing my page!

If you would like to join in the fun, scroll on over to the right hand side of this page, click that little blue “like” button, then cruise on over to Facebook, check out your cousins new puppy, who got engaged this week, send a happy birthday message, then share “Little Leopard Book” with your friends!

I want to thank everyone who has already helped in the challenge!  I put all of my love, passion and obsession with cooking into every post and I just hope you all enjoy reading them as much as I love creating them!

Ok I know, enough with the mushy stuff and on to the FOOD!

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Now after asking you all to share my page with your friends, I feel like I have to be honest with you. I’m not perfect.

Oh my gosh, I know, it’s shocking because there are so many perfect people out there 😉

I try to play the “perfect hostess” card most of the time, but Sunday night “perfect hostess” I was not.

I planned a delicious Greek dinner for a few friends and was able to complete 3 of the 4 items on the menu, but when it came down to dessert I simply ran out of time to prepare the Baklava!

Since I had driven to 3 grocery stores to find phyllo dough, this dessert was still happening, just a little later than planned.

As I looked at my “Mystery Basket Ingredients” for the week, I thought “hmmm maybe I can incorporate these into my Baklava” and I did!

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This weeks mystery basket featured Pears from Michael Winger, Pomegranates from Allison Davis, Turmeric from Krista Lombardi and Eggs from Kristi Sellers.

I incorporated the pears by caramelizing them in a little cinnamon, clove, nutmeg and turmeric mixture, then mixed the caramelized pears with the pomegranate seeds and crushed pistachios for the filling.  I then used half butter and half egg white wash to brush the phyllo dough.  A little more protein and a little less butter never hurt anyone!

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The result was a sweet, nutty, tart, scrumptious dessert, that had so many levels of flavor and pure awesomeness in every bite!

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Ingredients

  • 2 tbsp butter
  • 2 pears (peeled, cored and sliced)
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • 1 tbsp brown sugar
  • 2 cups pistachio kernels
  • ½ cup pomegranate seeds
  • 20 sheets phyllo dough
  • ½ cup butter (melted)
  • 2 egg whites
  • ½ cup water
  • ½ cup sugar
  • ¼ cup honey
  • 2 tbsp lemon juice
  • 1 tsp vanilla

Begin by melting the butter in a skillet over medium heat. Next, add the pear slices. Cook for 2-3 minutes.

Next, combine the turmeric, cinnamon, cloves and nutmeg in a small bowl.

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Add the spice mixture to the caramelizing pears.

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Cook for 3-5 minutes of until pears become soft, but not mushy!

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Next, place the pistachios in a food processor and blend into a fine crumb mixture.

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Chop up the pear slices, then add the pistachios and pomegranate seeds.

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Next, prepare the “Baklava Making Station” by laying out the phyllo dough, next to a bowl with melted butter and bowl with egg whites, a pastry brush and a 9 x 13 baking dish.

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Spray the baking dish with cooking spray or brush with the melted butter then one by one place the phyllo dough into the baking dish and brush with butter or egg white, alternating with each sheet.  After 10 sheets, place half of the filling on the dough.

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Layer 5 more sheets on top (still alternating egg wash and butter on each sheet) then top with the rest of the filling.

Finally, top the baklava with the last 5 sheets of phyllo dough (egg wash, butter, egg wash, butter, you get it by now!)

Next, slice the Baklava diagonally to form little diamonds.

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Bake at 350° for 45 minutes.

While the baklava is in the oven, prepare the syrup to go on top.

Begin by bringing the water and sugar to a boil. Next, add the honey, lemon juice and vanilla. Simmer for 5 minutes, then remove from the stove and allow to cool while the baklava finishes baking.

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Once the baklava comes out of the oven, drizzle the syrup over the top.

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Let the syrup soak in there for 3-4 hours, then serve!

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Not only was this dessert a delicious mid-week treat, it also helped me knock another item off the “food list challenge”  (I’m now at 72 of 100!)

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I also upped the ante on my “Valentines Day Challenge” by sharing this dessert with new friends!

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Grab a slice and dig in!

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♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Use a gluten-free phyllo dough to make this recipe gluten-free. Foodista has a recipe for gluten-free phyllo dough here.

Caramelized Pear and Pomegranate Baklava

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: around 24 pieces

Caramelized Pear and Pomegranate Baklava

Ingredients

  • 2 tbsp butter
  • 2 pears (peeled, cored and sliced)
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • 1 tbsp brown sugar
  • 2 cups pistachio kernels
  • ½ cup pomegranate seeds
  • 20 sheets phyllo dough
  • ½ cup butter (melted)
  • 2 egg whites
  • ½ cup water
  • ½ cup sugar
  • ¼ cup honey
  • 2 tbsp lemon juice
  • 1 tsp vanilla

Instructions

  1. Begin by melting the butter in a skillet over medium heat. Next, add the pear slices. Cook for 2-3 minutes.
  2. Next, combine the turmeric, cinnamon, cloves and nutmeg in a small bowl.
  3. Add the spice mixture to the caramelizing pears.
  4. Cook for 3-5 minutes of until pears become soft, but not mushy!
  5. Next, place the pistachios in a food processor and blend into a fine crumb mixture.
  6. Chop up the pear slices, then add the pistachios and pomegranate seeds.
  7. Next, prepare the “Baklava Making Station” by laying out the phyllo dough, next to a bowl with melted butter and bowl with egg whites, a pastry brush and a 9 x 13 baking dish.
  8. Spray the baking dish with cooking spray or brush with the melted butter then one by one place the phyllo dough into the baking dish and brush with butter or egg white, alternating with each sheet. After 10 sheets, place half of the filling on the dough.
  9. Layer 5 more sheets on top (still alternating egg wash and butter on each sheet) then top with the rest of the filling.
  10. Finally, top the baklava with the last 5 sheets of phyllo dough (egg wash, butter, egg wash, butter)
  11. Next, slice the Baklava diagonally to form little diamonds.
  12. Bake at 350° for 45 minutes.
  13. While the baklava is in the oven, prepare the syrup to go on top.
  14. Begin by bringing the water and sugar to a boil. Next, add the honey, lemon juice and vanilla.
  15. Simmer for 5 minutes, then remove from the stove and allow to cool while the baklava finishes baking.
  16. Once the baklava comes out of the oven, drizzle the syrup over the top.
  17. Let the syrup soak in there for 3-4 hours, then serve!
http://whitneybond.com/2013/01/17/chopped-challenge-thursday-pears-pomegranates-turmeric-and-eggs/

Nutella Buddies

Nutella Muddy Buddies {Little Leopard Book}

I know I’m not the only one who was obsessed with Muddy Buddies as a kid!  They were always a favorite at school holiday parties, birthday parties and just a deliciously sweet snack to have around the house!

Nutella Chex Puppy Chow

I recently decided to combine my favorite childhood snack with my favorite adult indulgence, Nutella, for a delectably sweet treat that is sure to bring back all those warm memories of being a kid combined with the pure joy that Nutella brings to everything it touches!

Nutella Muddy Buddy Ingredients

Ingredients

  • 9 cups rice chex
  • 1 cup chocolate chips
  • ½ cup nutella
  • ¼ cup butter
  • 1 tbsp vanilla
  • 1 ½ cups powdered sugar

Begin by placing the rice chex in a large bowl.

Next, melt together the chocolate chips, Nutella and butter for 2 minutes in the microwave.

Chocolate Nutella

Remove from the microwave, stir, then microwave for an additional minute.

Next, mix in the vanilla, then pour the mixture on top of the rice chex and mix well to coat.

Nutella Chocolate Muddy Buddies

Place into a large Ziploc bag, then cover in the powdered sugar and toss well.

Making Muddy Buddies

Once covered completely in the powdered sugar, pour the Nutella Buddies out onto a sheet of wax paper and allow to set for 30 minutes (while taste testing along the way, of course!)

Nutella Chex Puppy Chow

Now, place in a serving bowl and dig in!

Nutella Chex Muddy Buddies

My roommates words, and I quote “What did you put in these?  They’re the best Muddy Buddies I’ve ever had!”

Me: “Guess!”

My roommate: “Nutellllla”

Me: “Obvi!” 🙂

Nutella Muddy Buddies

Sometimes the simplest things can be just so darn delicious! Oh, and did I mention, they’re also gluten-free!

Nutella Muddy Buddies

I will definitely be serving these at my upcoming Superbowl Party!

Muddy Buddies

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Nutella Buddies

Prep Time: 40 minutes

Cook Time: 5 minutes

Total Time: 45 minutes

Yield: 10 cups

Nutella Buddies

Ingredients

  • 9 cups rice chex
  • 1 cup chocolate chips
  • ½ cup nutella
  • ¼ cup butter
  • 1 tbsp vanilla
  • 1 ½ cups powdered sugar

Instructions

  1. Begin by placing the rice chex in a large bowl.
  2. Next, melt together the chocolate chips, Nutella and butter for 2 minutes in the microwave.
  3. Remove from the microwave, stir, then microwave for an additional minute.
  4. Next, mix in the vanilla, then pour the mixture on top of the rice chex and mix well to coat.
  5. Place into a large Ziploc bag, then cover in the powdered sugar and toss well.
  6. Once covered completely in the powdered sugar, pour the Nutella Buddies out onto a sheet of wax paper and allow to set for 30 minutes.
http://whitneybond.com/2013/01/13/whats-for-dessert-nutella-buddies/

Nutella Cheesecake Bites

Nutella Cheesecake Bites

The inspiration for this dessert came last week while studying for finals. I was rummaging through my cabinets looking for a sweet snack and stumbled upon the vanilla wafers I had purchased to dip in my Birthday Cake Hummus. Then I spied that little jar of hazelnut goodness sitting on the shelf above. My vanilla wafers all the sudden started screaming, “dip me in hazelnut goodness, dip me in hazelnut goodness”, and since talking cookies freak me out, I obeyed.

Pretty much the greatest combination ever.

Now I thought, I could just spread some nutella on vanilla wafers and serve them at my Christmas Cocktail Party, but that just wasn’t quite inventive enough for the little leopard book, so I whipped some cream cheese into the nutella and replaced a graham cracker crust with vanilla wafers to make mini-nutella cheesecake bites!

Mini Nutella Cheesecakes

As I prepared these little bite-sized desserts for my party, I had to make a separate plate for my roommate and I to snack on so that we didn’t eat all of the bites reserved for the guests before the party!

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Ingredients

  • 16 oz cream cheese
  • 1 cup nutella
  • ½ cup powdered sugar
  • ¼ cup milk
  • 1 tbsp vanilla
  • 1 box vanilla wafers

Blend together the nutella and cream cheese. Next, mix in the powdered sugar, milk and vanilla.

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Place the Nutella cheesecake mixture into a Ziploc bag and cut a small hole in the corner.

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Pipe the cheesecake onto the vanilla wafers.

Optional: top with some chocolate shavings for a little extra “oomph!”

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Bada bing, bada boom, Nutella Cheesecake Delectable Town awaits you!

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Simple, delicious, crowd-pleasing desserts are pretty much my favorite thing ever!

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♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Replace the vanilla wafers with this gluten-free version of the cookie to make this recipe gluten-free.

Nutella Cheesecake Bites

Total Time: 10 minutes

Serving Size: 6-8

Nutella Cheesecake Bites

Ingredients

  • 16 oz cream cheese
  • 1 cup nutella
  • ½ cup powdered sugar
  • ¼ cup milk
  • 1 tbsp vanilla
  • 1 box vanilla wafers

Instructions

  1. Blend together the nutella and cream cheese.
  2. Mix in the powdered sugar, milk and vanilla.
  3. Place the Nutella cheesecake mixture into a Ziploc bag and cut a small hole in the corner.
  4. Pipe the cheesecake onto the vanilla wafers.
http://whitneybond.com/2012/12/23/whats-for-dessert-nutella-cheesecake-bites/

How to Make Your Own Glitter Fortune Cookies

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I made these fancy fortune cookies for my annual Christmas Cocktail Party last weekend.  They were so much fun and a huge hit with all my friends!

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Edible glitter can be found at local cake decoration or baking supply stores.  I found mine at a great little spot in San Diego called Do It With Icing at 7240 Clairemont Mesa Blvd.  They were so nice and extremely helpful, I highly recommend checking them out if you’re in the San Diego area!

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Holiday Glitter Fortune Cookies

  • 40 fortune cookies
  • ¼ cup corn syrup
  • ¼ cup water
  • 2 tsp edible glitter
  • small paint brush

Whisk together the corn syrup and water in a small bowl, then place into the microwave for 30 seconds. Place each color of glitter in a separate bowl and set up a “glitter fortune cookie making station”.

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Brush the warm corn syrup on the corners of each fortune cookie. Next, dip the corners into the edible glitter.

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Voila! Simple as that you have beautiful, festive fortune cookies!

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Who doesn’t love fortune cookies? It’s a fun party favor and when decorated with sparkling glitter, everyone is sure to be dazzled!

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These could be made for any holiday depending on the color of glitter used!

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Chopped Challenge Thursday: Raisins, Oats, Apple Cider and Coffee

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This weeks Chopped Challenge dish came together via three things:

  1. The ingredients in my mystery basket
  2. My brothers need for a dessert to take to a holiday party
  3. My brothers lack of tolerance for gluten

oats, raisins, apple cider, coffee

The ingredients in this weeks mystery basket consisted of Oats from Muffet Bond, Raisins from Bill Bond, Apple Cider from Cinda Garrison and Coffee from Janna Carr.

Although dessert seemed a little too easy, once the gluten-free aspect was thrown in the mix, the dish became more of a challenge.

Gluten Free Oatmeal Raisin Coffee Cookies

Gluten-free baking is somewhat difficult but I had done it once with his delicious gluten-free chocolate birthday cake, I knew I could do it again!

Chopped Challenge Thursday was also the perfect opportunity to make something amazingly unique for him to take to his holiday party!

Oatmeal Raisin Coffee Cookie with Caramel Apple Filling

After a couple of “sample cookies” to decide exactly how I wanted to incorporate the coffee and apple cider I came to the conclusion that my favorite cookie was the one that combined the ground coffee into the cookie dough and was filled with a gooey, delectable caramel apple center.

The final result of “Chopped Challenge Thursday” Week Seventeen:  Gluten Free Oatmeal Raisin Coffee Cookies with Caramel Apple Filling

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Ingredients (makes 15 cookies)

  • 2 cups gluten-free flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • 1 tsp ground instant coffee
  • ½ cup butter (softened)
  • ¾ cup brown sugar
  • 1 egg
  • ¼ cup & 1 tsp apple cider (separated)
  • 1 tsp vanilla
  • 2 cups oats
  • ½ cup raisins
  • ½ cup caramels

Begin by combining the flour, baking soda, cinnamon and coffee.

Gluten Free Cookie Recipe

Next, cream together the butter and sugar.  Then, beat in the eggs, vanilla and 1/4 cup apple cider. Add in the flour mixture and combine well.

cookie dough, oatmeal raisin cookie dough

Next, hand mix in the oats and raisins.

Gluten Free Oatmeal Raisin Cookie Dough

Melt the caramels in the microwave for 1 minute, remove and immediately whisk in 1 tsp apple cider. The mixture should be a very thick caramel sauce.

Gluten Free Caramel Apple Filling

Now, to make the cookies, grab a ball of dough and make a “cave” in the middle. Then pour the caramel into its home, “the cave”.

Gluten Free Caramel Apple Filled Cookies

Wrap the dough around the caramel and place onto a cookie sheet.

Gluten Free Oatmeal Raisin Cookies

Bake at 325° for 20-25 minutes.

Oatmeal Raisin Coffee Cookies with Caramel Apple Filling

Scrumptious is the perfect word to describe these cookies.

Oatmeal Raisin Caramel Apple Cookies

Don’t just take my word for it, my Mom was eating the crumbs off the baking sheet (true story!)

Oatmeal Raisin Coffee Cookies

And my brother just walked in with an empty container and said these cookies were the hit of the party!

Gluten Free Oatmeal Raisin Cookies

No gluten AND scrumptious, I’d say that’s one amazing cookie!

Gluten Free Oatmeal Raisin Caramel Cookies

Well hello melted caramel goodness! Don’t mind if I do 😉

Oatmeal Raisin Coffee Cookies

 

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Mini Cannoli’s

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Cannoli’s are a favorite Italian dessert, and since I love my Italian food, I felt the serious need to make my own!

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I decided to make “mini cannoli’s” to serve at my Christmas Cocktail Party this weekend. The little bite sized treats were perfect for a party and easily enjoyed by all of my guests!

mini fillo shells, powdered sugar, ricotta cheese, goat cheese, cinnamon, mini chocolate chips

Ingredients

  • 15 oz ricotta cheese
  • 4 oz goat cheese
  • 1 cup powdered sugar
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 45 mini fillo baskets
  • ¼ cup mini chocolate chips

Use an electric mixer to whip the ricotta and goat cheeses together.  Next mix in the powdered sugar, cinnamon and vanilla.

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Place the filling into a large Ziploc bag and cut a small hole in the corner.

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Pipe the filling into the fillo baskets, then top with the mini chocolate chips.

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This dessert is so easy to whip up and the presentation is beautiful!

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I’ll definitely be making these all the time to take to parties!

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♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Foodista has a recipe for gluten-free phyllo dough here. Cut into small circles and bake in a mini cupcake pan to make mini fillo baskets.

Note: This page contains affiliate links. I only link to products I use & love!

Candy Corn Fruit Skewers

Candy Corn Fruit Skewers

In this simple, yet super fun recipe fresh pineapple, mandarin oranges and mini marshmallows are skewered to resemble the fun fall treat, Candy Corn!

Candy Corn Fruit Skewers

Serve them with a delicious fruit dip at a Halloween party or fall get-together!

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Ingredients

  • 1 cup mini marshmallows
  • 1/2 pineapple (cubed)
  • 1 can (11 oz) mandarin oranges
  • 1 cup vanilla yogurt
  • 1 tbsp honey

Skewer the pineapple, oranges and marshmallows.  Mix the yogurt and honey together in a small bowl for dipping.

Candy Corn Fruit Skewers

A healthy alternative to all the candy and cookies that the fall holidays bring!

Candy Corn Fruit Skewers

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Candy Corn Fruit Skewers

Total Time: 10 minutes

Yield: app. 2 dozen skewers

Candy Corn Fruit Skewers

Ingredients

  • 1 cup mini marshmallows
  • 1/2 pineapple (cubed)
  • 1 can (11 oz) mandarin oranges
  • 1 cup vanilla yogurt
  • 1 tbsp honey

Instructions

  1. Skewer the pineapple, oranges and marshmallows.
  2. Mix the yogurt and honey together in a small bowl for dipping.
http://whitneybond.com/2012/10/31/whats-for-dessert-candy-corn-fruit-skewers/

Chocolate Pumpkin Cookies

Pumpkin Kiss Cookies

I spent a decent amount of last week scouring San Diego in search of these mythical “Hershey’s Pumpkin Spice Kisses”!

Pumpkin Spice Cookies

Low and behold, they do exist!  I eventually found them at Target and turned them into these delicious chocolate pumpkin cookies for my annual Pumpkin Carving Party on Friday night!  They were a huge hit and I highly recommend you make them immediately 🙂

Chocolate Pumpkin Kiss Cookie Ingredients

Ingredients (makes 2 dozen cookies)

  • 2 cups flour
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1/2 cup butter (melted)
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 24 Hershey’s Pumpkin Spice Kisses

Combine the flour, salt, baking soda and cocoa in a small mixing bowl.

Next, combine the butter, sugars, vanilla and egg in a large mixing bowl, then add the cocoa flour mixture.

Chocolate Cookie Batter

Mix until combined well.

Chocolate Cookie Dough

Roll into balls and place on a baking stone.

Chocolate Cookies

Bake at 325° for 12 minutes.

Baked Chocolate Cookies

Top with the Kisses while warm to let the pumpkin goodness melt into the chocolate cookies!

Chocolate Pumpkin Cookies

These are now tied for “best cookie ever” with my Nutella Chocolate Chip Cookies!

Pumpkin Chocolate Cookies

The perfect fall cookie for pumpkin lovers everywhere!

Chocolate Pumpkin Cookies

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free baking flour for traditional flour to make this recipe gluten-free.

Chocolate Pumpkin Kiss Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 2 dozen cookies

Chocolate Pumpkin Kiss Cookies

Ingredients

  • 2 cups flour
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1/2 cup butter (melted)
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 24 Hershey's Pumpkin Spice Kisses

Instructions

  1. Combine the flour, salt, baking soda and cocoa in a small mixing bowl.
  2. Next, combine the butter, sugars, vanilla and egg in a large mixing bowl, then add the cocoa flour mixture.
  3. Mix until combined well.
  4. Roll into balls and place on a baking stone.
  5. Bake at 325° for 12 minutes.
  6. Top with the Kisses while warm to let the pumpkin goodness melt into the chocolate cookies!
http://whitneybond.com/2012/10/29/whats-for-dessert-chocolate-pumpkin-kiss-cookies/

White Chocolate Raspberry Phyllo Rolls

White Chocolate Raspberry Phyllo Rolls

Last week I took a night off from cooking dinner and was treated to a delicious meal at my friend Crystals house. Of course I couldn’t show up empty-handed so I offered to bring dessert!

I had phyllo dough in my fridge and white chocolate chips in my pantry so I decided to bring them together with tart raspberries.

White chocolate and raspberry are a perfect combination in this delicious dessert pastry.  Flakey phyllo dough encompasses the tasty pair for sweet perfection.

Raspberry White Chocolate Fillo Roll Ingredients

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients (makes 10 phyllo rolls)

  • 1 cup raspberries
  • 1 tsp cornstarch
  • ½ tsp lemon juice
  • ¼ cup sugar
  • 10 sheets phyllo dough
  • olive oil cooking spray
  • 1/3 cup white chocolate chips

Start by combining the raspberries, cornstarch, lemon juice and sugar in a small bowl.

Sweet Raspberries

Lay out the phyllo dough and spray the top sheet with cooking spray.

How to oil phyllo dough

Start from the top and fold the phyllo dough in half.

Phyllo Dough

Next, place the raspberries 1 inch from the edge.

Sweet Red Raspberries in Phyllo Dough

Place the white chocolate chips on top.

White Chocolate Raspberry Phyllo Rolls

Next, fold in the sides of the phyllo dough.

How to roll phyllo dough

Then roll the dough into a cylinder shape and spray the top with cooking spray. Repeat the above steps 9 times.

Phyllo Rolls

Place the phyllo rolls in a 400° oven for 10-12 minutes.

Baked Raspberry Chocolate Fillo Rolls

Remove from the baking stone and serve.

White Chocolate Raspberry Dessert Rolls

A-M-A-Z-I-N-G!

White Chocolate Chip Raspberry Fillo Rolls

These are a quick and simple dessert with minimal ingredients that are perfect for taking to parties or serving as a weeknight after-dinner dessert!

White Chocolate Raspberry Phyllo Rolls

Now it’s time to dig in!

Dessert Phyllo Rolls

♣ Vegetarian Option: This recipe is vegetarian and vegan.

♦ Gluten Free Option: Foodista has a recipe for gluten-free phyllo dough here.

Meme’s Graham Cracker Cookie Sandwiches

graham crackers, powdered sugar, icing, frosting, cocoa, chocolate, cookie sandwich, recipeMy grandma Meme was always smiling, always baking and always had tons of love to give!

grandma, meme, christmas, home, oklahoma, familyI dedicated my 100th post on LLB to my Meme by baking her Pink Lemonade Pie. Now I dedicate my 200th post to her!

I loved helping Meme in the kitchen growing up. She taught me lots about baking, including taste testing, you know, for quality control purposes 😉

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I was lucky enough to grow up in a time, place and family that had Meme’s and Papa’s instead of nannies and babysitters. Whenever Mom was working my brother and I would go spend the afternoons after school with my Meme. We were her only two grandchildren and she loved spoiling us.  She would always say we weren’t spoiled, we were “well-loved” and  I couldn’t agree more!

We were spoiled with loving gestures, such as making two pies so that my brother and I could each have our favorite, or making pink and chocolate graham cracker cookie sandwiches because I wanted pink and my brother wanted chocolate! And these cookie sandwiches are what I am sharing with you all today.

While it may be one of the simplest recipes I post on the LLB, it is also one that is filled with the most memories!

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Ingredients (makes 26 cookie sandwiches)

  • 9 cups powdered sugar
  • 3/4 cup milk
  • 1 tbsp cocoa
  • 2-3 drops red food coloring
  • 1 box graham crackers

Start by combining the powdered sugar and milk until no lumps exist. Separate the icing into three bowls.  In one bowl add the cocoa and in another add the food coloring.

icing, flavors, colors, chocolate, pink, white, powdered sugar, food coloring, cocoa, milkNext, spread the icing on one half of a graham cracker.

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Then sandwich another graham cracker on top.

icing, powdered sugar, milk, graham crackers, cookies, sandwiches, frosting, ingredientsRepeat until all cookie sandwiches are made. Set to the side and allow the icing to harden so it doesn’t ooze out when you bite in…. or dig in and just let that icing ooze!

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Chocolate for my brother…

chocolate, icing, powdered sugar, milk, graham crackers, cookies, sandwiches, frosting, ingredients, dessert, recipe… wish he were here to eat one with me, this bite’s for you Ty!

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chocolate, icing, powdered sugar, milk, graham crackers, cookies, sandwiches, frosting, ingredients, dessert, recipeThese brought back so many great childhood memories!

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♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Whole Foods carries a graham style cracker by Kinnikinnick which can be used to make the recipe gluten-free.

White Chocolate Wedding Cake Martini

white chocolate, wedding cake, vodka, liqueur, liquor, cocktails, martini, chocolate syrup, drinkI hosted the dessert course of a Progressive Dinner last weekend and each house had their own signature cocktail.  What says signature Whitney and dessert cocktail more than a White Chocolate Wedding Cake Martini.  Check out my latest video on how to make your own!

 

Here’s a little shot of the drink in action at the party!

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Salud!

Chocolate Chip Pecan Cookie Pie with Pumpkin Ice Cream

Chocolate Chip Caramel Pecan Cookie Pie with Pumpkin Ice Cream

From the minute I saw this weeks chopped challenge mystery basket I knew a dessert was about to be made!

Chopped Challenge Ingredients Week Five

Hershey’s chocolate morsels, caramel, pecans and pumpkin, all ingredients that scream fall dessert!

Not wanting to make a traditional pie or try to combine all of the ingredients into one dish I decided to make a cookie pie using the Hershey’s chocolate morsels as the chocolate chips and adding caramelized pecans to the dish.  I then decided to turn the pumpkin into a delicious ice cream to top the warm cookie pie.

The final result of “Chopped Challenge Thursday” Week Five: Chocolate Chip Caramelized Pecan Cookie Pie with Homemade Pumpkin Ice Cream.

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Ingredients (cookie pie)

  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter (separated) (3/4 cup melted)
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 tbsp vanilla (separated)
  • 1 egg
  • 1 egg yolk
  • 1 bag ( 1 3/4 cups) Hershey’s Mini Kisses
  • 1 bag (14 oz) caramels
  • 1/2 cup milk
  • 2 cups crushed pecans

Ingredients (pumpkin ice cream)

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp vanilla
  • 1 (15 oz) can pumpkin
  • 1/2 tsp ginger
  • 1 tsp nutmeg
  • 1 tbsp cinnamon
  • 1 pint whipping cream
  • 4 eggs (whisked)
  • 3/4 gallon whole milk
  • 7-8 pounds ice
  • 2 cups ice cream salt

Start by preparing the ice cream. Combine the sugar, brown sugar and vanilla in the bottom of the ice cream canister.

How to make Pumpkin Ice Cream

Next, add the pumpkin, ginger, nutmeg, cinnamon, whipping cream and mix well.

Pumpkin Ice Cream Recipe

Then add two cups of the whole milk to a small saucepan over low heat.  When warm add in the whisked eggs. Continue whisking the mixture regularly for 2-3 minutes making sure the temperature does not get too warm to cook the eggs.

Warming eggs in milk

Add the mixture to the canister then add the rest of the whole milk to the “fill line” on the ice cream canister.

Pumpkin Ice Cream

Mix together well then place the canister inside the ice cream maker.  Surround the canister with ice and salt then plug the ice cream maker in to begin the freezing process.

While the ice cream is freezing begin making the cookie pie.  Still remember to fill the outside of the ice cream maker with ice and salt when needed. If the ice level is too low the freezing process will stop and runny ice cream will result…. and I know that no one wants that!

For the cookie pie, begin by making the caramelized pecans. Unwrap each caramel and place into a medium pan over low to medium heat.  Add 1/2 cup milk, 1 tbsp vanilla and 1/4 cup butter to the caramels.

Making Caramel Sauce

Stir consistently until the caramels are fully melted.  Then add in the pecans.

Caramelizing Pecans

Remove from heat and mix until the pecans are well coated. Set to the side while you prepare the cookie dough.

Start by combining the flour, baking soda and salt in a small bowl.  Next cream together the butter and sugars.  Add in 1 tbsp vanilla, the whole egg and egg yolk.  Mix well, then add in the flour mixture.

Cookie Dough

Next, mix in the chocolate chips or mini Hershey’s kisses.

Hershey Kiss Cookie Dough

Finally, add 1 cup of the caramelized pecans to the mixture.

Chocolate Chip Caramel Pecan Cookie Dough

Mix well then place into a greased pie plate.

Hershey Kiss Carmel Pecan Cookie Pie

Place in a 350° oven for 25-30 minutes or until crisp and brown around the edges.

Before the pie is finished cooking the ice cream machine should shut off and that means… the ice cream is ready!

Pumpkin Ice Cream

While waiting for the pie to come out of the oven, maybe I should go ahead and scoop out some ice cream.

Pumpkin Ice Cream

Maybe a couple bowls of it…

Pumpkin Ice Cream

And maybe I should take a bite…

Pumpkin Ice Cream

Ding!  Caught by the timer!  The pie is ready!

Chocolate Chip Caramelized Pecan Cookie Pie

Top with the pumpkin ice cream and get ready to gobble down!  The cold ice cream on the warm pie melts quickly!

Hershey Kiss Caramel Pecan Cookie Pie with Pumpkin Ice cream

See, I wasn’t kidding!

Chocolate Pecan Cookie Pie with Pumpkin Ice Cream

This is one decadent, creamy, delicious dessert!

If you like a more crisp cookie pie, I would recommend separating the dough into two pie plates to make a thinner, crisper cookie, rather than a thick chewy cookie (like what I have… and love!)

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: The pumpkin ice cream is gluten-free. Simply replace the flour in the cookie pie with a gluten-free flour alternative to make this recipe gluten-free.

Pumpkin Ice Cream

Total Time: 1 hour

Pumpkin Ice Cream

Ingredients

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp vanilla
  • 1 (15 oz) can pumpkin
  • 1/2 tsp ginger
  • 1 tsp nutmeg
  • 1 tbsp cinnamon
  • 1 pint whipping cream
  • 4 eggs (whisked)
  • 3/4 gallon whole milk
  • 7-8 pounds ice
  • 2 cups ice cream salt

Instructions

  1. Combine the sugar, brown sugar and vanilla in the bottom of the ice cream canister.
  2. Add the pumpkin, ginger, nutmeg, cinnamon, whipping cream and mix well.
  3. Add two cups of the whole milk to a small saucepan over low heat.
  4. When warm add in the whisked eggs.
  5. Continue whisking the mixture regularly for 2-3 minutes making sure the temperature does not get too warm to cook the eggs.
  6. Add the mixture to the canister then add the rest of the whole milk to the “fill line” on the ice cream canister.
  7. Mix together well then place the canister inside the ice cream maker.
  8. Surround the canister with ice and salt then plug the ice cream maker in to begin the freezing process.
  9. Continue to fill the outside of the ice cream maker with ice and salt throughout the freezing process.
http://whitneybond.com/2012/09/27/chopped-challenge-thursday-caramel-pumpkin-pecans-and-hersheys-chocolate-morsels/

Chocolate Chip Pecan Cookie Pie

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 1 cookie pie

Chocolate Chip Pecan Cookie Pie

Ingredients

  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter (separated) (3/4 cup melted)
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 tbsp vanilla (separated)
  • 1 egg
  • 1 egg yolk
  • 1 bag ( 1 3/4 cups) Hershey’s Mini Kisses
  • 1 bag (14 oz) caramels
  • 1/2 cup milk
  • 2 cups crushed pecans

Instructions

  1. Prepare the caramelized pecans by unwrapping each caramel and placing them in a medium pan over low to medium heat.
  2. Add 1/2 cup milk, 1 tbsp vanilla and 1/4 cup butter to the caramels.
  3. Stir consistently until the caramels are fully melted, then add the pecans.
  4. Remove from heat and mix until the pecans are well coated.
  5. Set to the side while you prepare the cookie dough.
  6. Combine the flour, baking soda and salt in a small bowl.
  7. Cream together the butter and sugars.
  8. Add in 1 tbsp vanilla, the whole egg and egg yolk.
  9. Mix well, then add in the flour mixture.
  10. Add the mini Hershey’s kisses.
  11. Add 1 cup of the caramelized pecans to the mixture.
  12. Mix well then place into a greased pie plate.
  13. Place in a 350° oven for 25-30 minutes or until crisp and brown around the edges.
http://whitneybond.com/2012/09/27/chopped-challenge-thursday-caramel-pumpkin-pecans-and-hersheys-chocolate-morsels/

Tiramisu Tart

Tiramisu, Tart, Ginger Snap Crust, Chocolate Shavings, cocoa powder, torani, coffee syrup, ricotta, mascarpone, cheese, recipe, dessert

This recipe was inspired by my original plan to make a layered Tiramisu dip for my Housewarming Party.  That never happened. I’ve learned after throwing dozens upon dozens of parties that sometimes I just have to throw in the towel on a couple planned menu items. Sometimes it all comes together and sometimes it doesn’t.

I always start with the party “must haves” and then leave the rest up to fate. As fate would have it, the Tiramisu dip was not made, but two days later this delicious Tiramisu Tart came into my life!

Tiramisu, Tart, Ginger Snap Crust, Chocolate Shavings, cocoa powder, torani, coffee syrup, ricotta, mascarpone, cheese, recipe, dessert

I knew I had to use the Mascarpone and Ricotta Cheese before they went bad but I scratched my original dip recipe. I felt like a dip was more party dessert then “have a slice after work/school” kind of dessert. I decided on a Tart simply because I had an unused Longaberger tart dish sitting on a shelf begging to be used!  I had originally planned to use Ginger Snap cookies for dipping, so I simply ground them up in my food processor and made them into the crust, then filled it with the dip. This made for a great evening treat all week!

Tiramisu, Tart, Ginger Snap Crust, Chocolate Shavings, cocoa powder, torani, coffee syrup, ricotta, mascarpone, cheese, recipe, dessert

Ingredients

  • 1 1/2 cups ginger snap crumbs
  • 4 tbsp butter (melted)
  • 1/4 cup sugar
  • 1 cup mascarpone cheese
  • 1 cup ricotta cheese
  • 1/2 cup sour cream
  • 1/2 cup brown sugar
  • 1/4 cup coffee syrup
  • 2 tbsp marsala wine
  • 1 tsbp cocoa powder
  • 2 tbsp chocolate shavings

Start making the crust by combining the ginger snap crumbs, butter and sugar in a small mixing bowl. Next, press the mixture into a tart pan.

Tart, Crust, Ginger Snap, Crumbs, dessert, recipe,Place the crust in the refrigerator while making the filling.

Start the filling by creaming together the mascarpone, ricotta and sour cream.

Tiramisu, Tart, Ginger Snap Crust, Chocolate Shavings, torani, coffee syrup, ricotta, mascarpone, cheese, recipe, dessertNext, add in the brown sugar, coffee syrup and marsala wine.

Tiramisu, Tart, brown sugar,Torani, coffee syrup, ricotta, mascarpone, cheese, recipe, dessertBlend together well, 2-3 minutes, then place the mixture in the crust.

Tiramisu, Tart, Ginger Snap Crust, Chocolate Shavings, cocoa powder, torani, coffee syrup, ricotta, mascarpone, cheese, recipe, dessertDust the cocoa powder on top using a sifter (hopefully yours is less ghetto than mine, haha).

Tiramisu, Tart, Ginger Snap Crust, Chocolate Shavings, cocoa powder, torani, coffee syrup, ricotta, mascarpone, cheese, recipe, dessertThen, shave the chocolate on top. I used a vegetable peeler and it worked just fine!

Tiramisu, Tart, Ginger Snap Crust, Chocolate Shavings, cocoa powder, torani, coffee syrup, ricotta, mascarpone, cheese, recipe, dessertAnd voila, one delicious Tiramisu tart is complete!

Tiramisu, Tart, Ginger Snap Crust, Chocolate Shavings, cocoa powder, torani, coffee syrup, ricotta, mascarpone, cheese, recipe, dessertThis is a quick and simple dessert that can be made in 15 minutes or less with no need to bake!

Tiramisu, Tart, Ginger Snap Crust, Chocolate Shavings, cocoa powder, torani, coffee syrup, ricotta, mascarpone, cheese, recipe, dessertThere’s no excuse not to take this to your next dinner party! No one else will know how simple it is because it looks so decadent 🙂

Tiramisu, Tart, Ginger Snap Crust, Chocolate Shavings, cocoa powder, torani, coffee syrup, ricotta, mascarpone, cheese, recipe, dessertI love the combination of the rich cheese,  sweet chocolate and coffee flavor!

Tiramisu, Tart, Ginger Snap Crust, Chocolate Shavings, cocoa powder, torani, coffee syrup, ricotta, mascarpone, cheese

Torani Syrups can be purchased a lot of places such as World Market or Smart and Final.

If you prefer not to use the syrup, you can replace it with 2 shots of espresso.

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: My man Trader Joe sells delicious gluten free Ginger Snaps which

when used in this dish makes it gluten-free.

Nutella Chocolate Chip Cookies

Nutella Chocolate Chip Cookies

When planning the Italian menu for my Little Italy Housewarming Party I knew I wanted some sort of cookie in the mix. Cookies are an easy dessert for a cocktail party as you can make the dough ahead of time, throw it in the fridge and then bake the cookies just before guests arrive for a fresh, warm dessert that people can grab and go!

Nutella Chocolate Chip Cookies

Cupcakes you have to frost, pies you have to slice, ice cream melts, but cookies are easy and something that everyone loves! And if you don’t love cookies, you will probably not be invited to my parties because you’re just plain crazy 😉

This is my go-to recipe for chocolate chip cookies. Many people claim to have “the perfect” chocolate chip cookie recipe, but I think it’s all a matter of taste. I like mine soft and chewy with lots of chocolate chips. After years of hard, scientific research involving very long days and tough tasting sessions, I have come up with my perfect” chocolate chip cookie!

Nutella Chocolate Chip Cookie Recipe

Since the menu was Italian I decided to add in everyone’s favorite Italian Hazelnut spread, Nutella, to make my very own Italian Chocolate Chip Cookies!  The result…

Nutella Chocolate Chip Cookie Recipe

…well, lets just say after posting pictures of these cookies on Instagram and Twitter, I’ve been making deals and getting bribes to trade these cookies for just about anything!

Nutella Chocolate Chip Cookie Ingredients

Ingredients

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup butter (melted)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tbsp vanilla
  • 1 egg
  • 1 egg yolk
  • 12 oz chocolate chips
  • 1/4 cup nutella

Start by combining the flour, salt and baking powder in a mixing bowl.

Chocolate Chip Cookie Dough Recipe

Next combine the melted butter and sugars. Blend well then beat in the eggs and vanilla, then add the flour mixture.

Chocolate Chip Cookie Dough Recipe

Next hand mix in the chocolate chips.

Chocolate Chip Cookie Dough

Finally throw in that delicious hazelnutty-tella!

Nutella Chocolate Chip Cookie Dough

Swirl the Nutella into the cookie dough then drop by large tablespoons onto a baking stone.

Nutella Chocolate Chip Cookie Recipe

Bake at 325° for 15 minutes.  Low and slow is the key to an evenly chewy and delicious cookie!

Nutella Chocolate Chip Cookies

The swirled in Nutella gives the cookies that awesome marble look!

Nutella Chocolate Chip Cookies

I wasn’t on the Nutella bandwagon before these cookies, but now I’m not only on the wagon, I’m manning the wheel and driving it in circles of Nutella amazingness!

Nutella Chocolate Chip Cookies

Nothing brings more happiness to my face than a large stack of warm, melty, chocolate chip cookies!

Nutella Chocolate Chip Cookies

I then had to dig in so that I could show you all the chocolate, melted goodness inside of the cookies!

Nutella Chocolate Chip Cookie Recipe

Is anyone else’s mouth watering?

Nutella Chocolate Chip Cookie Recipe

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free baking flour for traditional flour to make this recipe gluten-free.

Nutella Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 24 cookies

Nutella Chocolate Chip Cookies

Ingredients

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup butter (melted)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tbsp vanilla
  • 1 egg
  • 1 egg yolk
  • 12 oz chocolate chips
  • 1/4 cup nutella

Instructions

  1. Combine the flour, salt and baking powder in a mixing bowl.
  2. Next combine the melted butter and sugars.
  3. Blend well then beat in the eggs and vanilla.
  4. Next add the flour mixture.
  5. Hand mix in the chocolate chips and nutella.
  6. Drop the cookie dough by large tablespoons onto a baking stone.
  7. Bake at 325° for 15 minutes.
http://whitneybond.com/2012/09/10/whats-for-dessert-nutella-chocolate-chip-cookies/

Nutmeg Cream Cheese Sopapillas

Champagne, nutmeg, first anniversary, dessert, recipe, food, ice cream, sopapillas, cinnamon, stuffed, cream cheese

When I decided to serve Mexican food for my one year blog anniversary dinner I knew I had to stick with this cuisine throughout the whole meal, including the dessert.  So instead of baking a one year anniversary cake, I went with one year anniversary nutmeg and cream cheese stuffed sopapillas complemented by a delicious side of homemade coffee ice cream.

The result was an entire house that smelled like cinnamon heaven and a sweet, creamy, delicious dessert!

Crescent rolls, cream cheese, cinnamon, nutmeg, vanilla, sugar, butter

Ingredients

  • 2 8 oz packages cream cheese
  • 3/4 cup sugar
  • 2 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tbsp vanilla
  • 2 8 oz packages crescent rolls
  • 3 tbsp butter (melted)
  • 1/4 cup honey (not pictured/for topping)

Start by adding the cream cheese, 1/2 cup sugar, 1 tbsp cinnamon, nutmeg and vanilla in a large mixing bowl.

cinnamon, nutmeg, vanilla, sugar, cream cheese, filling, dessert, recipe

Use beaters to mix well. Roll out the Crescent roll dough and separate into the 4 perforated rectangles in each can using your fingers to press together the two triangles.

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillasNext, spread each rectangle with the cream cheese mixture.

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillasFold over and press the edges together.

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillasMelt the butter and brush on top of the sopapillas.

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillasNext, combine the additional 1/2 cup sugar and 1 tbsp cinnamon and sprinkle on top of the sopapillas.

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillas, sugarPlace in the oven at 350° for 15-17 minutes. Enjoy that amazing cinnamon nutmeg smell that is now filling your entire house!

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillas, recipe

Remove from the oven and drizzle with honey.

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillas, recipeSlice these babies open and get to that delicious creamy center!

sopapillas, filling, cream cheese, cinnamon, nutmeg, recipe, food, dessert

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free dessert.

Mini Cookie Cupcakes

cookie cupcakes, oreos, cupcake, nutter butters, cream cheese frosting

Out of nowhere my little sweet tooth became a giant sweet tooth and came up with the brilliant idea to combine cookies, cupcakes and buttercream frosting all into one bite sized treat!

I’m not going to lie, the fat kid inside of me absolutely LOVED this idea! Nutter Butter Bites and Mini Oreos as the base topped with Vanilla Cupcake Batter mixed with MORE Oreo cookie and topped with MORE cookie bites! Yes, this is one indulgent treat that your little giant sweet tooth is not going to be able to resist!

mini oreos, nutter butters, sugar, milk, eggs, butter, flour, cookies, cupcakes

Ingredients (makes 72 mini cupcakes)

  • 3 cups flour
  • 1 tsp baking powder
  • 1 cup butter (softened)
  • 2 cups sugar
  • 4 large eggs
  • 1 cup milk
  • 1 tbsp vanilla
  • 2 cups mini Oreos
  • 1 cup Nutter butter bites

Start by lining a mini muffin tin with cupcake liners.

Next, twist apart 1 cup of the mini Oreos and all of the Nutter butter bites, placing the half with the icing into the bottom of a mini muffin tin, icing side up. Separate the other half into 2 separate bowls for Oreos and Nutter butters (reserve for later use).

After all the cups are filled, it should look like this ↓

Now make the cupcake batter. Start by combining the flour and baking powder in a medium bowl.

Next combine the softened butter and sugar in a large mixing bowl. Add in the eggs one at a time, mixing well after each addition.

Then add the vanilla and mix.  Next, alternate adding in the milk and flour mixture. Mix for 3-4 minutes or until super creamy.

Place the remaining 1 cup of Oreos in a food processor then add to the cupcake batter.

I’m not going to lie to y’all, I really wanted to just grab a spoon and eat straight out of the bowl at this point… but I didn’t… I blended the Oreos in and continued the cupcake making process! Ok, maybe one spoonful… let me correct myself, makes 71 mini cupcakes 😉

I all of a sudden have a serious craving for Cookies and Cream Ice Cream! Go away giant sweet tooth, there are not enough hours in the day to work out as much as you would require me to if I listened to you all the time!

So back to Cookie Cupcake making, the batter is now ready to pour on top of the cookie base. I suggest pouring the batter into a large Ziploc bag and cutting a small hole in the corner to pipe out the batter into the muffin tins. Unfortunately I do not have enough hands to maneuver this as well as a camera, so hopefully my description paints a nice little picture of this step!

Now place the cupcakes in the oven at 350° for 10-12 minutes.

Browned to perfection. Now it’s time to make the Buttercream Frosting.

Ingredients

  • 1 cup butter (softened)
  • 8 cups powdered sugar
  • 1/2 cup milk
  • 1 tbsp vanilla

Combine all of the ingredients in a large mixing bowl. Mix on medium speed for 3-5 minutes.

Use a piping bag with decorating tip to frost the mini cupcakes then place the reserved halves of the Mini Oreos and Nutter Butter Bites on top of each cupcake.

That’s a lot of bite sized joy!

The perfect party platter dessert!

It’s about time to bite into these little guys!

♣ Vegetarian Option: This recipe is vegetarian.

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake Recipe

Pulling in double duty today on the LLB with a new recipe and another cross off the summer bucket list!

Almost a year ago my brother was diagnosed with Celiac disease. Although I’ve learned how to incorporate a gluten-free diet into most recipes I cook, I was yet to bake gluten-free. I decided it was time to go big or go home and attempt my first gluten-free baking experience with my brothers 30th birthday cake!

Growing up my brother was always a chocolate addict so when I asked him what kind of cake he wanted, of course his answer was chocolate. That’s when the Gluten-Free Double Chocolate Cake with Chocolate Fudge Frosting was created!

Gluten Free Chocolate Cake Ingredients

Ingredients

  • 1 1/2 cups gluten-free baking flour
  • 1/2 cup cocoa
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 5 tbsp vegetable oil
  • 1 tbsp vanilla
  • 1 cup almond milk

Start by combining the flour, cocoa, baking soda and baking powder in a small mixing bowl.

Gluten Free Chocolate Cake Recipe

Next, in a large mixing bowl, combine the 2 sugars, eggs, vegetable oil and vanilla. Next, add the almond milk.

Gluten Free Chocolate Cake Recipe

Then add the flour mixture and combine well.

Gluten Free Chocolate Cake Recipe

Spray an 11 x 7 baking dish with olive oil cooking spray (be sure not to use a “Baking Spray” as it has flour in it, almost had a catastrophe with that one!)

Next, pour the cake batter into the dish.

Gluten Free Chocolate Cake Recipe

Now it’s ready to go in the oven at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Not going to lie, this was the longest 30 minutes of my life!  Since I had already tasted the batter, I knew the flavor wasn’t the problem.  The problem was, will it rise?

Gluten Free Chocolate Cake Recipe

And it did! You should have heard the screams when I opened the oven door to view this beautiful baby basking in the oven lights!

Now it was time to let it cool down before I frosted it up!

To make the Chocolate Fudge Frosting:

Gluten Free Chocolate Fudge Frosting Ingredients

Ingredients

  • 1/2 cup butter
  • 3/4 cup cocoa
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • 1/2 cup milk

Start by melting the butter in the microwave or on the stove.  Remove the butter from the heat and stir in the cocoa and vanilla.

Gluten Free Chocolate Fudge Frosting Recipe

Next, alternate mixing in milk with powdered sugar until you get to your desired consistency. The measurements I listed worked for me, but if you want a thinner or thicker frosting you can add or take away milk or powdered sugar.

Gluten Free Chocolate Fudge Frosting Recipe

Now it’s time to frost that delicious, fluffy, gluten-free cake!

Gluten Free Chocolate Fudge Frosting Recipe

I felt like a proud Momma looking at that cake!

Gluten Free Chocolate Cake Recipe

Brother made his birthday wishes (pretty sure he wished for his little sister to get a show on the Food Network because he was so excited about the cake 😉 )

Gluten Free Chocolate Birthday Cake

Then it was time to slice it up and dig in!

Gluten Free Chocolate Cake

Thick and rich just like a normal chocolate cake with NO GLUTEN!!  I feel like I found the 8th wonder of the world by making this cake 😉  (and the way I’ve been bragging about it, you would think so too! haha)

Gluten Free Chocolate Cake

Go to your kitchen immediately and make this cake for your favorite gluten-intolerant!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Pretty sure by this point you’ve gotten the fact that this recipe is gluten-free!

Berry Cream Fillo Baskets

These baskets are the perfect bite-sized patriotic dessert for a summer cook-out! I’m a fan of the traditional “flag cake” that everyone makes, but after a huge plate of BBQ I thought something small and light would be better!

Ingredients (makes 30 baskets)

  • 8 oz whipped cream
  • 8 oz neufchâtel (or cream cheese)
  • 1 tsp vanilla
  • 1 cup powdered sugar
  • 30 mini fillo baskets
  • 8 strawberries (sliced in quarters)
  • 30 blueberries

Start by combining the whipped cream, cheese, vanilla and sugar in a large mixing bowl.

Next, fill a pastry bag or large Ziploc bag with the cream mixture.

Always easier with 2 hands, thanks Dad!!

Next, pipe the cream into the fillo baskets.

Now slice the strawberries and top each basket with a blueberry and one-quarter of a strawberry.

Refrigerate or serve immediately.

♣ Vegan Option: Substitute Tofutti Better Than Cream Cheese for the neufchâtel cheese. Replace the whipped cream with a Vegan version, “Chocolate Covered Katie” has a great recipe for one on her blog!

♦ Gluten Free Option: Remove the fillo baskets and place the cream mixture in the bottom of a small dessert bowl and top with the fruit. (I made this for my brother who is gluten intolerant and he loved it!)

Old-Fashioned Homemade Ice Cream

Just in time for Memorial Day BBQ’s I’m happy to pass on my families homemade ice cream recipe.  It seems that this delicious dessert only gets made on holidays and special occasions, but its simple to make and requires little prep time so I made it for an NBA Playoff party at my house!

Ingredients

  • 1 1/2 cups sugar
  • 1 tbsp vanilla
  • 1 quart whipping cream
  • 4 eggs (beaten)
  • 3/4 gallon milk
  • 12 lbs crushed ice
  • 2 cups ice cream rock salt

Start by combining the sugar and vanilla in the base of an ice cream machine.

Then add the whipping cream.

Next, heat 2 cups of milk slowly over low heat. Add the beaten eggs once the milk is warm, but not hot enough to cook the eggs.

Whisk together well.

Leave mixture over low heat for 2-3 minutes, making sure the mixture does not become too hot and cook the eggs.

Next, add the mixture to the ice cream machine base.

Finally, add the milk.  Most ice cream machines have a “fill line” inside the base. If yours does not, stick with my measurement, if it does fill milk to that line.

Stir everything together then place the base into the machine. Surround the base with ice and rock salt. Start with approximately 4-6 lbs ice and 1/2 cup rock salt.

Be sure to place the machine inside a sink or outside on a patio where the ice can melt off.

Also, remember to keep filling the machine with ice and rock salt so that the ice cream will continue to freeze quickly.

As soon as the machine stops, the ice cream is ready!

Got my Thunder napkins and it’s time to serve!

Don’t mind that it slightly melted while trying to get the “perfect shot” on my balcony as the sun was setting!

Happy Memorial Day Weekend and Thunder Up!

♣ Vegetarian Option: This recipe is vegetarian. (I’m working on a Vegan ice cream made with Coconut milk, look for the recipe soon!)

♦ Gluten Free Option: This recipe is gluten-free!

Meme’s Pink Lemonade Pie

I spent the last few days trying to decide what I would write about for my 100th post on the the blog!  I wanted it to be a little more special and a little more unique than all the others, so I decided to write about a woman who inspired my life and my passion for cooking, my grandma Meme!

Meme (and Super Blonde Me) July 2005

Meme, Feb 2010

I was lucky enough to grow up across the street from my grandparents which meant lots of after school time together and weekend family dinners.  My grandma was a stay-at-home wife and mom who loved to cook and really loved to bake!

There was always something sweet and delicious to eat after dinner and her specialty was pies! Growing up, my brothers favorite pie was Chocolate Ice Box and mine was Pink Lemonade! In memory of Meme, who we lost in 2010, I dedicate my 100th post to her by making the Pink Lemonade Pie!

Ingredients (makes 1 pie)

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 5 tbsp butter (melted)
  • 6 oz frozen pink lemonade
  • 14 oz sweetened condensed milk
  • 1 tsp lemon juice
  • 8 oz cool whip

Start by making the graham cracker crust by combing the crumbs, sugar and butter.

Mix together well.

Press into a pie plate.

Place the curst in the refrigerator while making the pie filling.

Begin making the filling by combining the pink lemonade and condensed milk.

Add in the lemon juice and mix well.

Next, add in the cool whip.

Mix until creamy and no lumps appear.

Pour the filling into the crust.

Spread the filling evenly in the crust.

Now place in the refrigerator for 2 hours for the filling to firm.

I lined the edges of mine with 2 thinly sliced lemons to “pretty-up” the pie!  This is simply for looks and totally optional!

It tasted just how I remembered and I think Meme would be proud!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: The pie filling is gluten-free.  You would only need to substitute gluten-free graham cracker crumbs for the crust.  Whole Foods carries a graham style cracker by Kinnikinnick which can be crushed into crumbs and used. Yay for gluten-free dessert!

Double Chocolate Peanut Butter Chip Brownies

Double Chocolate Peanut Butter Chip Brownies

Nothing like taking an already decadent dessert and adding more chocolate AND peanut butter to make it an absolutely amazing, sinful square of ultimate decadence!

Chocolate Peanut Butter Brownies

Serve with a large glass of milk to wash down all of the chocolate and peanut butter deliciousness!

Double Chocolate Peanut Butter Chip Brownie Ingredients

Ingredients

  • 1 cup butter (softened)
  • 2 cups sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup flour
  • 3/4 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 10 oz peanut butter chips
  • 1 cup chocolate candies (such as Hershey’s Kisses)
  • 3 tbsp butter
  • 1/4 cup milk
  • 2 cups powdered sugar

Preheat the oven to 325° and coat a 9 x 13 baking dish with cooking spray.

Cream the butter and sugar in a large mixing bowl.

Chocolate Peanut Butter Brownie Recipe

Add the eggs and blend. Mix in the vanilla.

Chocolate Peanut Butter Brownie Recipe

Combine the flour, cocoa, salt and baking soda in a small mixing bowl.

Chocolate Peanut Butter Brownie Recipe

Add to the butter mixture.

Chocolate Peanut Butter Brownie Recipe

Blend well.

Chocolate Peanut Butter Brownie Recipe

Add the peanut butter chips and stir with a spatula to combine. (Pink spatulas work best… just saying 😉 )

Peanut Butter Chip Brownie Recipe

Spread the brownie batter into the baking dish and place in the oven for 45 minutes.

While the brownies are baking make the “brownie frosting”.  This is where that “double” chocolate factor comes in to play!

Place the chocolate candies in a small saucepan over low-medium heat.

As they start to melt add the butter, mix well then add the milk, continue to whisk consistently then add the powdered sugar.

Double Chocolate Brownie Recipe

Make sure to continue whisking the sauce so that the chocolate does not burn or stick to the bottom of the pan.

Double Chocolate Brownie Recipe

After whisking for 4-5 minutes, remove from the heat and let stand until the brownies come out of the oven.

Ding! Diiiiiing! That’s the sound of brownie happiness!

Chocolate Fudge Peanut Butter Chip Brownies

Let the brownies cool for 15 minutes before topping with the chocolate frosting.

Allow the frosting to cool on top of the brownies for 30 minutes then cut into squares.

Peanut Butter Chip Brownies

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free flour to make these brownies gluten free.

Double Chocolate Peanut Butter Chip Brownies

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 15 brownies

Double Chocolate Peanut Butter Chip Brownies

Ingredients

  • 1 cup butter (softened)
  • 2 cups sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup flour
  • 3/4 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 10 oz peanut butter chips
  • 1 cup chocolate candies (such as Hershey’s Kisses)
  • 3 tbsp butter
  • 1/4 cup milk
  • 2 cups powdered sugar

Instructions

  1. Preheat the oven to 325° and coat a 9 x 13 baking dish with cooking spray.
  2. Cream the butter and sugar in a large mixing bowl.
  3. Add the eggs and blend. Mix in the vanilla.
  4. Combine the flour, cocoa, salt and baking soda in a small mixing bowl.
  5. Add to the butter sugar mixture and blend.
  6. Add the peanut butter chips and stir with a spatula to combine.
  7. Spread the brownie batter into the baking dish and place in the oven for 45 minutes.
  8. Place the chocolate candies in a small saucepan over low-medium heat.
  9. As they start to melt add the butter, mix well then add the milk, continue to whisk consistently then add the powdered sugar.
  10. Make sure to continue whisking the sauce so that the chocolate does not burn or stick to the bottom of the pan.
  11. After whisking for 4-5 minutes, remove from the heat and let stand until the brownies come out of the oven.
  12. Let the brownies cool for 15 minutes before topping with the chocolate frosting.
  13. Allow the frosting to cool on top of the brownies for 30 minutes then cut into squares.
http://whitneybond.com/2012/04/17/whats-for-dessert-double-chocolate-peanut-butter-chip-brownies/

Strawberry Kiwi Cupcakes with Strawberry Kiwi Creamy Frosting

Cupcakes with Strawberry Kiwi Creamy Frosting

In continuation with my season of strawberry recipes I decided to make strawberry cupcakes.

Fresh Fruit Cupcakes

Then as I walked through the produce section of Trader Joe’s the kiwis started calling my name “Whitney, Whitney, put us in your strawberry cupcakes!”

Fresh Fruit Strawberry and Kiwi Cupcakes

I couldn’t say no to these cute little green guys so I picked some up and Strawberry Kiwi Cupcakes were born!

Strawberry Kiwi Cupcake Ingredients

Ingredients (makes 24 cupcakes)

  • 2 cups strawberries (sliced)
  • 2 kiwis (peeled and sliced)
  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick (1/2 cup) butter (at room temperature)
  • 1 cup brown sugar
  • 1/3 cup vanilla almond milk, coconut milk or regular milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla

Start by peeling the kiwi using a vegetable peeler. (Thanks roomie for being my photographer in this shot!)

Next, slice the kiwis and strawberries.

Freshly Sliced Strawberries and Kiwi

Place the fruit in a blender or food processor.

Fresh Fruit in Food Processor

Blend into a puree consistency, set aside and begin to make the batter.

First, mix together the flour, baking soda and salt in a small mixing bowl.

Next cream together the butter and sugar in a large mixing bowl, then add the eggs one at a time and mix well.

Then add the oil, almond milk, vanilla and fruit puree.

Strawberry Kiwi Cupcake Batter

Blend well then add the flour mixture.

How to make strawberry kiwi cupcakes

Combine all of the ingredients until a dark pink batter forms.

Now pour the batter into pre-lined muffin pans.

Strawberry Kiwi Cupcakes

Bake the cupcakes at 350° for 22-25 minutes.

Baked Strawberry Kiwi Cupcakes

Now it’s time to make the frosting.

I used my cream cheese frosting recipe and added fresh strawberries and kiwi. Simple and delicious!

Creamy Strawberry Kiwi Cupcake Frosting Ingredients

Ingredients

  • 2 8 oz packages cream cheese
  • 1/2 cup butter (softened)
  • 2 cups confectioners sugar (sifted)
  • 1 tsp vanilla extract
  • 3-4 strawberries (diced)
  • 1 kiwi (peeled and diced)

Start by peeling and dicing the strawberries and kiwi.

Combine all ingredients with an electric hand mixer.

Strawberry Kiwi Creamy Frosting

Now place the frosting onto the cupcakes with a cake decorator or spread on top with a knife. Add additional sliced fruit as a garnish if you like!

Fresh Strawberry Cupcakes

I went a little crazy with the picture-taking because they were so pretty! Here are a few of my favorites!

Strawberry Kiwi Cupcake Tower

Strawberry Kiwi Cupcakes

Spring Cupcake Recipes

How cute are all the little spring-y accessories?  All from my favorite spot, World Market!

Spring Cupcake Tower

Strawberry Kiwi Fresh Fruit Cupcakes

Strawberry Kiwi Cupcakes

These cupcakes are perfect for spring, would be so cute at a picnic, birthday party or baby shower!

Strawberry Kiwi Cupcakes with Creamy Strawberry Frosting

Strawberry Kiwi Cupcake Recipe

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free baking flour for traditional flour to make this recipe gluten-free.

Strawberry Kiwi Cupcakes with Strawberry Kiwi Creamy Frosting

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 24 Cupcakes

Strawberry Kiwi Cupcakes with Strawberry Kiwi Creamy Frosting

Ingredients

  • 2 cups strawberries (sliced)
  • 2 kiwis (peeled and sliced)
  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick (1/2 cup) butter (at room temperature)
  • 1 cup brown sugar
  • 1/3 cup vanilla almond milk, coconut milk or regular milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • Creamy Strawberry Kiwi Frosting
  • 2 8 oz packages cream cheese
  • 1/2 cup butter (softened)
  • 2 cups confectioners sugar (sifted)
  • 1 tsp vanilla extract
  • 3-4 strawberries (diced)
  • 1 kiwi (peeled and diced)

Instructions

  1. Peel the kiwi using a vegetable peeler.
  2. Slice the kiwis and strawberries.
  3. Place the fruit in a blender or food processor.
  4. Blend into a puree consistency and set aside.
  5. Mix the flour, baking soda and salt in a small mixing bowl.
  6. Cream together the butter and sugar in a large mixing bowl.
  7. Add the eggs one at a time and mix well.
  8. Add the oil, almond milk, vanilla and fruit puree.
  9. Blend well then add the flour mixture.
  10. Combine all of the ingredients until a dark pink batter forms.
  11. Pour the batter into pre-lined muffin pans.
  12. Bake the cupcakes at 350° for 22-25 minutes.
  13. Creamy Strawberry Kiwi Frosting
  14. Start by peeling and dicing the strawberries and kiwi.
  15. Combine all ingredients with an electric hand mixer.
  16. Now place the frosting onto the cupcakes with a cake decorator or spread on top with a knife.
http://whitneybond.com/2012/03/21/whats-for-dessert-strawberry-kiwi-cupcakes-with-strawberry-kiwi-creamy-frosting/

Strawberry Mini Pies

Individual Heart Shaped Mini Pies

In continuation with my obsession of strawberry season I made my Mom’s amazing strawberry pie into scrumptious mini pies!

Mini Fresh Strawberry Pie

While my cooking passion comes from my Dad, my baking skills definitely come from my Mom!  She makes the most beautiful and delicious pies you have ever seen and this recipe is no exception!

Strawberry Mini Pies

This recipe also marks a milestone on the blog, it’s the first post including images from my new Canon SLR! I’m still in the process of learning all the amazing things it can do, but loving the results so far!

Strawberry Pie Ingredients

Ingredients (makes 12 mini pies or one 9″ pie)

Crust:

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 5 tbsp butter (melted)

Pie Filling:

  • 6 cups strawberries
  • 3 tbsp corn starch
  • 1 cup sugar
  • 2 tbsp lemon juice

Prepare the crust first by combining the graham cracker crumbs, sugar and melted butter in a small mixing bowl.

Mix until it forms a buttery, crumbly texture.

Graham Cracker Crust

Now press the crust mixture into the bottom of a dozen lined muffin tins or mini pie plates. Both the super cute Mini Pie Plates and Red Re-Usable Silicone Baking Cups can be found on Amazon.

Place the mini pie crusts in the refrigerator while preparing the filling!

Begin by washing the strawberries then remove the top and hull them. Hulling simply means cutting out the inside white part of the berry.

Hulled Strawberries

Reserve a dozen of the best looking little berries to top each mini pie!

Slice the rest of the berries in half and place in a large skillet and mash.  I use a muddler to mash the berries, but a spoon, fork, your hands, pretty much anything will do!

Fresh Strawberry Pie Filling

Mash until you have a thick, slightly chunky berry consistency.

Fresh Strawberry Pie Filling

Now add the corn starch to the mashed berries, then the sugar.

Mix together then move the skillet to the stovetop over medium heat.

Once the strawberry mixture begins to bubble reduce the heat slightly and allow the berries to cook down to a dark, thick consistency.

Remove the mixture from the heat and add the lemon juice.

Allow the mixture to cool.  Once cooled, add a heaping tablespoon to each mini-pie.

Individual Strawberry Pies

Top each mini-pie with one of the reserved whole strawberries.

Individual Heart Shaped Mini Pies

Allow the pies to cool inside the refrigerator for approximately one hour.

Fresh Strawberry Pie

Oh my gosh, I’m not sure what I love more, the cuteness of my mini-pie or the amazing picture quality of my new Canon!

You can also use this recipe to make one 9″ whole pie. Make the crust the same way, just press it on the bottom and edges of the pie plate. Top with the strawberry mixture, then top with the whole strawberries and voila!

Fresh Strawberry Pie Recipe

What’s prettier, roses or strawberry pie? I’m leaning towards strawberry pie at this point!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: The pie filling is gluten-free.  You would only need to substitute gluten-free graham cracker crumbs for the crust.  Whole Foods carries a graham style cracker by Kinnikinnick which can be crushed into crumbs and used. Yay for gluten-free dessert!

Strawberry Mini Pies

Prep Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 12 mini pies

Strawberry Mini Pies

Ingredients

    Crust:
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 5 tbsp butter (melted)
  • Pie Filling:
  • 6 cups strawberries
  • 3 tbsp corn starch
  • 1 cup sugar
  • 2 tbsp lemon juice

Instructions

  1. Begin making the crust by combining the graham cracker crumbs, sugar and melted butter in a small mixing bowl.
  2. Mix until it forms a buttery, crumbly texture.
  3. Now press the crust mixture into the bottom of a dozen lined muffin tins or mini pie plates.
  4. Place the mini pie crusts in the refrigerator while preparing the filling.
  5. Prepare the filling by washing the strawberries then removing the stems and hulling them.
  6. Reserve a dozen of the best looking strawberries to top each mini pie.
  7. Slice the rest of the berries in half and place in a large skillet and mash.
  8. Mash until a thick, slightly chunky consistency is formed.
  9. Add the corn starch to the mashed berries, then the sugar.
  10. Mix together then move the skillet to the stovetop over medium heat.
  11. Once the strawberry mixture begins to bubble reduce the heat slightly and allow the berries to cook down to a dark, thick consistency.
  12. Remove the mixture from the heat and add the lemon juice.
  13. Allow the mixture to cool.
  14. Once cooled, add a heaping tablespoon to each mini-pie.
  15. Top each mini-pie with one of the reserved whole strawberries.
  16. Allow the muffin tins to set and cool inside the refrigerator for approximately one hour, then remove each lined mini-pie from the muffin tin and serve.
http://whitneybond.com/2012/03/04/whats-for-dessert-strawberry-mini-pies/

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