Tag Archives: dessert

The Elvis Cookie

23 Jan

Elvis Cookies

One of the downfalls of having a sweet tooth and knowing how to bake is…having a sweet tooth and knowing how to bake.  Many times, if the urge hits, I’ll just take a look in my (usually stocked) baking cupboard and whip something up.  Last night I saw a commercial with chocolate chip cookies and lo and behold, 20 minutes later I was in the kitchen with my 3 1/2 year old helper, whipping up a batch of those divine Neiman Marcus Chocolate Chip Cookies.  And now I have not been able to stop eating them.  I even brought some to work with the intention of handing them out and they never made it past my fingertips.  I try really hard to live by my mom’s rule that if the end product isn’t directly going to someone else, don’t make it.  Because you’ll eat it.  All of it.  But hey, we are in the middle of a polar vortex and I am comforting myself with cookies.  Don’t judge.  This cookie mash-up combines some absolute loves of mine, peanut butter, bananas and bacon.  So in a nod to “The King” Elvis Presley (who loved those items plus honey on a sandwich, which is killer), these were born out of our kitchen. Continue reading

Pumpkin S’mores Cupcakes

14 Nov

Pumpkin S'mores Cupcakes

I have always been obsessed with cupcakes.  And this started way before cupcakes became so trendy and everyone jumped on that bandwagon.  I’m not hating because I certainly understand why everyone should love them.  So many options, in a tiny little package, with pretty little wrapping.

I tend to even use all types of events as excuses to try new cupcake recipes.  Pink Cosmopolitan cupcakes for a bridal shower; boozy cupcakes for Chris’ birthday; strawberry shortcake ones for a summer party.  I have even made cupcakes for dogs.  Like I said, I love making cupcakes.  I previously espoused my adoration of all things fall, so I wanted to put that canned pumpkin to good use before we switched over to gingerbread-mode (which I already did with my lattes. You know, the true signifier of winter.) .  In addition to cupcakes, my obsession with s’mores is pretty high, so this is a combination of two true loves of mine. Continue reading

Aunt Anne’s Caramel Brownie Bars

26 Jul

caramel brownie bars

First off, yes, Aunt Anne is real (hi Anne!).  As I have mentioned before, my mom has a major sweet tooth and apparently it was passed along to me in the womb.  I can’t really recall any specific dinners she made us growing up, I mean, of course we ate, but nothing too memorable (sorry mom!).  However, when it came to desserts, I can recall more than a dozen delicious, divine desserts that were always in rotation in our house (which is evidenced by my thighs, even to this day).

I am really, really bad at memorizing recipes.  Even basic, simple dinners that I have made a million times, I still need to read a recipe for.  I just have that block going on in my brain.  However, there is one (and really, probably the only one) that I can do without a recipe.  And it’s this one.  I have made this for some many occasions (as my mom has), that it is permanently engrained in my mind.  Which isn’t a bad thing when it concerns a brownie/bar/caramel hybrid.

As a side note: One of the best things about having a baker in the house is being given the beaters to lick.  Hands down.  No matter what is being made, it is the best part of baking time.  I think Chris cried a little when he realized he would have to share the beaters with Ella.  He’s been (pretty) good about sharing them.  Sort of. Continue reading

Grilled Bread with Cannoli Cream

4 Mar

Grilled Cannoli Bread

I quickly realized being “Italian” in California is very different than being “Italian” in New York.  And then I met my husband and I found out what it was really like to be ITALIAN in New York. And compared to many others, his was a tame version. My in-laws have definitely gotten quite a few laughs out of the fact that I prounounce Italian cheese, meats and regional dishes as they are spelled. Which is how I thought words worked… Just to give you a phoenetic lesson in New York Italian, here are a couple examples: Gaba-Gool = Capricola;  Mana-goat = Mannicotti; Ganool = Cannoli.  I usually just smile and nod my head as if I know what we are eating.  Now that last one is what brings us to the recipe post.  I just recently starting liking cannolis.  I think part of my problem is the cream to shell ratio is usually off and they are a little difficult to eat.  I am messy enough as it is, so the fact that I couldn’t eat one in public without embarrassing myself was also a problem.  So we put a little twist on the traditional cannolli with the following recipe.  It has a great depth of flavor with the spices used and by grilling the bread, the smokiness brings a nice balance to the cannoli cream.  This would be a great dessert for bbq season; make the cream the night before and all you have to do is grill the bread!

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Getting twisted — off soft pretzels

15 Feb

Posted by: Chris
Soft pretzelsAs a native New Yorker my love for soft pretzels is something that is engrained in me. Maybe it comes from my childhood daytrips to the city where, on what seemed like every corner, the smell of pretzels warming over hot coals beckoned me like a crackhead to the rock.

When I was a kid, sporting events and pretzels were synonymous in my mind. My dad would take me to at least 15 Yankees and Jets games a year and I’d have to have a pretzel at every single one – if he let, or better yet could have afforded it, I would have had one per inning.

However, much like the Jets, the reputation of the stadium soft pretzel is basically at an all-time low. I’ve stopped getting them the past few years because they’re usually dense, barely thawed and have a soggy, wrinkly exterior that I imagine is what Wilford Brimley’s ass looks like after falling asleep in a hot tub.

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