Category: desserts

Berry Shortcakes

Who said you can only use strawberries when you make shortcakes? Safeway had blueberries and raspberries BOGO this week so I made BERRY Shortcakes, and they were fab. Very quick using Bisquick for the shortcakes, and I made the whipped cream in just a matter of minutes. If you’ve never made/had homemade whipped cream, you are REALLY missing out.

shortcake

Berry Shortcakes

Ingredients:

  • 2 1/3 cups Bisquick
  • 2/3 cups milk
  • 3 Tbsp sugar
  • 3 Tbsp melted butter
  • 1/2 pint heavy whipping cream
  • 1 1/2 Tbsp sugar
  • Berries of your choice

Directions:

  1. Combine Bisquick, milk, 3 Tbsp sugar, and melted butter until a soft dough forms. Drop by 6 spoonfuls onto an ungreased baking sheet
  2. Bake 10-12 minutes, until golden brown. Cool until desired temperature (I like them room temp, but some people like them still hot from the oven), and then cut in half using a serrated knife.
  3. Pour whipping cream and 1 1/2 Tbsp sugar in a cold metal bowl, and beat until peaks form.
  4. Place a dollop of whipped cream on the bottom half of the split shortcake, and then top with a handful of berries (I used raspberries and blueberries). Place another dollop on top of the berries, and top with the other half of the shortcake.

Two-Ingredient Brownies

My son is on a dairy-free diet right now, trying to figure out the case of some stomach pain he’s having. I put out a call on Facebook asking for some dairy-free dessert ideas and someone clued me in on the fact that boxed brownies don’t have dairy in them.  Who knew??!!

On top of Carter being dairy-free right now, my husband is back on Weight Watchers so I didn’t want to tempt him too much. I remembered hearing about people using canned pumpkin with their cake and brownie mixes so I figured I’d give it a shot.

It turned out great. Granted, it didn’t have the textured top and crunchy edges, but it was still sweet and chocolatey and decadent. And seriously couldn’t be easier.

brownies

 

As for the recipe, here it is:

Combine a 15-oz can pureed pumpkin (NOT pumpkin pie filling) with a box of “family size” brownie mix.  Spray a 9×13 pan with cooking spray and pour brownie mix in the pan. Bake according to package directions.

Peach and Blackberry Crisp

So, remember all those peaches and blackberries we picked a few weeks ago?  And then I froze them?  Yeah, they didn’t stay frozen for very long.

My sister was in town from California last week so we met up at my brother’s house for dinner.  I was tasked with bringing dessert so I put together this peach and blackberry crisp and it was super delicious.  We topped it with some vanilla bean ice cream and it was perfection.

The funny part of the story is that my brother messaged me the next day asking where the crisp went.  Well, I took it home!  I needed my casserole dish and, frankly, wanted the leftovers.  He’d been looking forward to eating it all day long and had to settle for just plain vanilla ice cream because I pulled a Seinfeld and brought my dessert home.  I was cracking up at how mad he was!

So, here’s how I made it.

peach blackberry crisp

Peach and Blackberry Crisp

Ingredients

  • 3 pounds peaches, pitted and diced
  • 4 cups blackberries
  • 2 Tbsp cornstarch
  • 4 Tbsp lemon juice
  • 2/3 cup granulated sugar
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups light brown sugar
  • 1 cup old-fashioned rolled oats
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 sticks (12 Tbsp) cold butter, cut into bits
  • 1 1/2 cups coarsely chopped pecans

Instructions

  1. In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well.
  2. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans.
  3. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.
  4. Serve the crisp with the ice cream.

Notes

I found I had more topping than I knew what to do with, so I used 2/3 of it, and then saved the rest for another smaller crisp I made in ramekins.

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Chocolate Zucchini Bread

My CSA deliveries are overflowing with zucchini the past few weeks, with more on the horizon.  So of course I had to make zucchini bread.  Chocolate zucchini bread, because I can’t leave well enough alone.

Since I was making it chocolate, I wanted to make it a little bit healthier if I could.  Then I found this recipe from Weelicious and knew it was perfect.  Using whole wheat flour, and honey and banana to sweeten it up, it was sweet but not too sweet, and hearty but not too hearty.  Perfection.

I made this in one 11×5 cast iron loaf pan and 6 muffins.  You can do two smaller loaf pans, or all muffins.  Just adjust your time accordingly.  The muffins take about 20 minutes; the loaf takes about 45 or so.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 2 eggs, whisked
  • 1 banana, mashed
  • 1/2 cup honey
  • 2 cups zucchini, grated (about one large zucchini)

Instructions

  1. Preheat oven to 350° F.
  2. In a medium bowl, combine the flours, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl, beat the vanilla, oil, eggs, banana and honey with a handheld beater until combined. Slowly add the dry ingredients into the wet, then stir in the grated zucchini.
  4. Pour the batter into two greased 8 x 4 inch loaf pans. (I actually used one loaf pan, and made the rest into 6 muffins.)
  5. Bake for 45-50 minutes (for the loaf) or 20 minutes (for the muffins), or until a toothpick comes out clean.
  6. Cool for 10 minutes in the pan, then remove to a wire rack and cool completely.
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Chocolate Bread Pudding

I’ve been sharing a lot of dessert recipes lately, and for good reason. We’re chocoholics. The first step is admitting you have a problem, right? We have dessert almost every night. Some nights I’ll have fruit, but more often than not, it’s a little something chocolatey.

A few weeks ago when I was at Bloggy Boot Camp, I have my first experience with bread pudding. I know, I’m sheltered, what can I say. But this bread pudding was special because it was made with King’s Hawaiian bread. Have you ever had King’s Hawaiian? It’s amazing. It’s soft and slightly sweet, and makes a great freaking dessert.

The bread pudding at BBC was a white chocolate bread pudding with a caramel sauce, and it was fantastic. But I wanted something chocolate so I went to the King’s Hawaiian site and found their chocolate bread pudding recipe. Oh yeah baby.

This recipe was so easy. The hardest part was waiting for it to finish cooking. I made it pretty true to the original recipe, but I think it would be great with some chopped pecans mixed in after you’re done soaking the bread, or even a peanut butter sauce drizzled on top. The possibilities are endless.

Chocolate Bread Pudding with King’s Hawaiian Bread
Ingredients:

  • 2 1/2 cups whole milk
  • 1 1/2 cups semi-sweet chocolate chips
  • 4 eggs
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 6 cups lightly packed King’s Hawaiian Sweet Bread

Directions:

  1. Heat milk in a medium saucepan over medium heat until small bubbles form around the edge.
  2. Remove from heat and stir in chocolate chips. Mix until melted, and allow mixture to cool slightly.
  3. Whisk together eggs, sugar, vanilla, and salt.
  4. Fold one cup chocolate mixture into egg mixture and combine thoroughly. Add the rest of the chocolate mixture to the egg mixture. Pour over bread cubes and mix until all the bread is coated.
  5. Cover with plastic wrap and let stand at room temperature for 30 minutes.
  6. Preheat oven to 325 degrees.
  7. Butter an 8×8 casserole dish and pour bread mixture into pan.
  8. Bake for 40-45 minutes or until a knife inserted in the center comes out clean.

This is one of my favorite recipes to share with friends and family. What is your favorite dish to share with the family? Comment below and you’ll be entered to win a $200 Grocery gift card King’s Hawaiian.

This is a sponsored conversation written by me on behalf of Kings Hawaiian. The opinions and text are all mine. Official Sweepstakes Rules.

You can find this giveaway listed at www.online-sweepstakes.com, and at these linky parties.

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