Nuts
I knew I was going to fall hard for this recipe as soon as I stumbled upon it. White chocolate? Definitely interested. Cashews? Keep talking. Coffee in the batter? Um hmm. White chocolate frosting, generously slathered over top (my own twist on the recipe)? Preheat the oven and let’s get these blondies baking. (Interested in […]
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Crème brûlée is breathtaking, and one of those desserts that you’re a bit afraid to mess with. Why screw up a perfectly good thing, right? Because sometimes pistachio comes along and says “I want to mess around”, and pistachio is hard to turn down. (I fell hard for pistachio on a trip to Italy back in the […]
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Sometimes you have to take your tried and true classic in a different direction- appealing to the tastes of people who happen to like the combination of chocolate and hazelnuts, for example. The Nutella people made this flavor duo famous, as I’m sure you’re thinking right now. (Judging by the stir at a new local […]
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Let’ see… healthy, easy, quick and yummy. Check, check, check and check. Healthy? Okay- almond butter is the all-natural fat used, sucanat is the natural sugar, and dark chocolate keeps these antioxidant rich (when in doubt, always tout the antioxidant benefits with chocolate). Good so far. Easy? Oh my gosh, these are unreasonably easy bars to make. […]
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If you like almonds, then you have totally found your match. If you don’t mind almonds, then you just might start to love them after a piece of this cake. If you hate almonds or if you know you’ll go into anaphylactic shock and die after eating almonds, then this might not be the ideal recipe […]
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Rise and shine!
Why not wake up to a muffin full of flavor and just the right amount of sweetness to get you going? Plus, it’s so exciting to bite into something with so many ingredients. It’s like a party for your taste buds… so many textures, so many tastes, and yes, you can bet that they all play nicely together. (Who knew that fruits and veggies could join in unison and create a hit?)
Like with any muffin, these are pretty easy to make- the only annoyance comes from having to measure out so many ingredients. Oh, and from grating the carrots- but since I started using the grater thingy on my food processor (you know- this disc that you attach to the blade in the middle), life has gotten so very very much easier. Less time grating carrots means more time baking.
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This stuff melts in your mouth, and that’s wonderful but also sad- because who wants a wonderful thing to melt away?
The reality is that some ingredients are just meant to be combined- and it’s undeniable that toffee covered with a slathering layer of milk chocolate and then sprinkled with toasted chopped almonds is a match made in sinful dessert heaven.
Toffee is easier to make than you might think, even though it involves a candy thermometer (if you don’t have one, well, get one- even a $20 model will do the trick). When people eat it they think you’re some kind of baking superstar, even though it’s not that complex… but don’t tell them that. Just wipe your brow and thank them for their undying admiration.
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These are very healthy, so don’t ever say that “More Sweets, Please” is all about sinful, sweet, rich, decadent, unhealthy, over the top desserts. (I would actually consider that to be a real compliment.) No, these cookies are the cousins of the Healthy Almond Butter & Dark Chocolate Chunk Cookies, and they upped the fiber […]
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I know there’s no such word as ‘cocodamia’, but work with me here. Coconut & macadamia got together and had a love child, who then hooked up with white chocolate. And these bars were born, in the tropics.
You’re basically going to take the recipe for Coconut Macaroons and stir in the nuts and chocolate. Throw it into a pan, bake it, and call it a day (after eating your share and then some). Another day’s hard work in the kitchen.
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Who doesn’t love light, fresh, hazelnut-spiked meringue cookies layered with fruit and fresh whipped cream? (If you don’t, then click here to read about a decadent chocolate dessert instead, without fruit of any kind. Goodbye.)
Back to the meringue. Made without an ounce of fat (really… except for the little whipped cream layer), and relatively easy to make (easy but time consuming: full disclaimer), they reek of spring or summer- even when it’s a bleak wintery day. (Whipped cream and fruit makes everything seem like spring. It’s a fact.)
Back to the meringue, again. I have made this as a full-fledged cake (usually remembering to remove the parchment circles under the meringue layers before assembling, except for that one time in 2007), and as individual servings as pictured. So in addition to being not-altogether-unhealthy, and easy-ish to make, it’s a versatile dessert. Why don’t I make these more often?
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I have said this before, but I think that the marriage of sweets and alcohol is a wonderful thing.
Any opportunity to combine two vices seems like a recipe for fun… and in the grand scheme of things, adding rum to a little dessert ball isn’t all that evil. (Eating 35 out of the 40 balls might be bad, but even still- you won’t get drunk off these with only 2 ounces of rum in the whole batch. Sorry to disappoint you, if a rum ball buzz was what you were after.)
Take your pick of the three variations below… or do what I do- make all three and then figure out what to do with them. (Won’t be a tough problem to solve.)
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Sometimes it’s worth it to mess with a good thing.
We are all quite aware of that classic combo known as white chocolate and macadamia: a marriage made in a rich, white, soft-textured heaven. (Some might say that the combo is a better match than that other famous medly known as chocolate chip and pecan… but I don’t want to spark a debate. All sweets are treated equally here, friends.)
Back to messing with a proven winner- why not zest a lime and throw it into the white chocolate & nut batter? Why not juice some of that lime and throw that in, too? We all know that a little zing can offset the sweetness- and even enhance it in a wonderful new way. I dare you to eat just six when they’re cool enough to touch.
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When I say “Healthy”, I’m not messing around.
These Healthy Almond Butter & Dark Chocolate Chunk Cookies are a serious departure from the More Sweets, Please mantra (something along the lines of More is Better, the Sweeter the Better, etc.), and they differ wildly from my general respect for all things decadent and ooey and gooey and bingeworthy (read: not “good” for you).
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Pecan Pie is not for the faint of heart, even when baked into a regular-size pie tin with a regular amount of sweet, rich filling and then topped with regular whipped cream. This version of Pecan Pie (both words capitalized because there’s nothing regular about it and caps = deserved importance) takes it to the next level, in a deep-dish-Chicago-style sort of way.
The facts: a swirl of toasted pecans creates a crispy, caramelized upper crust- a crust that dares you to poke a fork through its perfect pecan surface- a dare you will win, because you know what’s waiting for you underneath that pecan roof: an unprecedentedly (almost obscenely) thick layer of smooth, intensely (but entirely appropriately) rich Pecan Pie goo… all housed in a tender, baked-till-golden-brown cream cheese crust, capped with a generous dollop of Bourbon Whipped Cream- an adult-rated way to finish this serious, proper Pecan Pie.
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Biscotti is one of those strange desserts to me. People gobble them up, and it might be because they think they’re healthy (maybe things that are crispy seem healthier, compared to their sinfully gooey cousins?). The evil truth of it all is that biscotti is usually just as decadent as chocolate chip cookies- just disguised as a dried out stick looking for a cup of coffee to dunk itself into to come to life.
Good news, though, sinner! This version of a dark chocolate biscotti is one you don’t have to feel piggish about. Eat ’em up, and know that you’ve taken in some whole wheat and flaxy goodness… not to mention an almost-absence of fatty fat fat. The chocolate keeps the biscotti respectable in the dessert department, and the ginger, well. The ginger takes it to a whole new level.
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It’s a big world out there. Stop the search- you’ve found The Bingeworthy Brownie.
This is the brownie you’ve been waiting for.
It’s fudgy, chewy, rich, dense, and sweet (but not cloyingly so, despite an admittedly profane amount of sugar).
Although the epitome if what a fudgy brownie should be (ooey and gooey without sticking to the teeth), it’s still somehow appealing to the “I prefer a cakier brownie” type. (More Sweets Please rule of thumb- if you like a totally cakey brownie, you don’t like brownies. You like chocolate cake. Which is okay, but you must know that a fluffy brownie is a blasphemous brownie.)
Carrot cake has always held a special place in my heart. (It has also been known to hold a special place on my belly over the years, but that’s another story.)
When playing the “If You Were on Death Row and Had to Choose Your Last Meal, What Would It Be?” game, carrot cake would make the cut. (Carrot cake or a deep, rich pecan pie. Or something caramelly and chocolatey, oozing together. Sorry- carried away there for a sec.)
The 4 Keys to a Kick-Ass Carrot Cake:
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This one amazes me.
I like to think that the most popular desserts are the ones that you have to work hard for, but I’m amazed every holiday season when I make this pantry standby. People go nuts for this easy-to-make dessert (seriously- they are just about as easy to make as Rice Crispy treats- another shocking crowd-pleaser), so who am I to argue with an easy recipe? Easy + loved by all = More Sweets, Please favorite.
(Oh, and give the recipe a shake up this year like I did… use a crumbled cookie as the base instead of a Saltine. It screws up the name of the dessert, but I can overlook that.)
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