Category Archives: Dessert

Red White and Blueberry Popsicles

Can you believe it’s already August?  As per usual, summer just seems to be flying by and the end of the year will be here before we know it.  It’s been quite hot and humid here in good ol’ SoCal, and I’ve found one of the best ways to cool off is with a frozen treat like these red white and blueberry popsicles I created a few weeks ago.

red white and blueberry popsiclesSince I am a member of Peanut Butter and Co.’s Yum Squad, there is never a shortage of delicious peanut butter in our house.  90% of the time the PB is used in some sort of baked treat or eaten straight out of the jar (I’m looking at you, Dark Chocolate Dreams), but this time I wanted to do something different, so popsicles it was.

I decided to use Peanut Butter and Co.’s White Chocolate Wonderful as my base, and added in frozen berries, strawberry jam, and a little almond milk to create my red white and blueberry popsicles.  I wasn’t completely sure that peanut butter would work as a base, but these turned out SO GOOD. It was basically like eating a delicious frozen pb&j on a stick.

red whilte and blueberry popsiclesIf white chocolate isn’t your thing, these popsicles would be great with just regular PB since the blueberries and jam already add so much flavor.  I think next time I’ll have to give these a try with frozen raspberries as well!

Red White and Blueberry Popsicles (makes 4-6 popsicles)

Ingredients:

3/4 cup Peanut Butter and Co. White Chocolate Wonderful

1/4 cup frozen blueberries

2 tbsp Peanut Butter and Co. Seriously Strawberry Jam

1/4 cup almond milk

Pinch of sea salt

Directions:

Mix all of your ingredients into a large bowl.  Pour mixture into popsicle molds.

red white and blueberry popsiclesFreeze for 3-4 hours or until popsicles are firm, then serve and enjoy!

What’s your favorite frozen summer treat?

Meet the WafflePop

B.Candy is one of those stores that sweet dreams are made of.  The shop is loaded with delightful confections, cupcakes and ice cream in a variety of flavors and colors and bulk candy as far as the eye can see.  B.Candy recently held a blogger event where we were invited to come in and meet the WafflePop, the shop’s latest sweet treat.

meet the wafflepopThe WafflePop is exactly what you think.  A waffle on a stick.  B.Candy’s version is a Liege waffle with sugar pearls and in the shape of the store’s signature name.  What sets the WafflePop apart however, is the toppings.

meet the wafflepopTo get the WafflePop “works,” B.Candy places 3 small scoops of an ice cream flavor of your choice on the waffle and then tops it with whipped cream, sprinkles and a caramel drizzle.  It’s definitely one of the more decadent desserts in town.

meet the wafflepopIf you are a fan of waffles, you can just get the WafflePop plain, or even with a few sprinkles for a fun touch.  The waffle itself is so good that it shines on its own without all of the toppings.

meet the wafflepopB.Candy is planning on rolling out the WafflePop this summer as the newest edition to their dessert line.  Be sure to check out their website for all of the different cupcakes, cakes and cookies the shop has to offer.

Thanks to B.Candy for hosting such a wonderful event and for the delicious blogger treats. OC locals, you’ll definitely want to come and meet the WafflePop for yourself!

We’ve seen cake pops and we’ve seen wafflepops.  What do you think will be the next dessert on a stick?

Tahini Chocolate Chip Cookies

This past week was a bit of a rough one.  My dear sweet grandfather passed away at the age of 95, and while we all knew it was coming, it’s still hard to imagine life without him.  So when I’m feeling a little down I go for a run, go to yoga and bake.  And these tahini chocolate chip cookies from the Meals Made Simple cookbook were just what I needed.

tahini chocolate chip cookiesI have been on quite the tahini kick lately.  I made tahini dressing for my Asian slaw, I used it as a sauce for some zoodles, and now I’m using it in cookies!  I’ll admit I was a little skeptical when I first saw the recipe in the cookbook, but Danielle Walker swears that these are the best chocolate chip cookies ever so I was game.  Plus, it’s another recipe to check off for the 2015 cookbook challenge!

When I first made the cookies I handed one to the Englishman to taste without telling him what was in it.  He couldn’t detect the tahini at all! He said they had a slightly nutty flavor (which I agree) but you wouldn’t know it was tahini unless someone told you.

If you are looking for a different cookie that’s grain free and doesn’t use the standard almond butter, try this recipe with tahini!  I modified a few of the ingredients based on what we had, but for the most part followed the recipe exactly.  The original recipe makes 24 cookies, but you can cut it in half if you don’t want that many cookies in the house 😉  I have also found that these cookies freeze really well (and taste good frozen too!).

Tahini Chocolate Chip Cookies (adaptedfrom the Meals Made Simple cookbook)

tahini chocolate chip cookiesIngredients:

1 large egg white

2 tbsp melted butter or coconut oil

1/2 cup tahini

1/4 cup maple syrup

1/4 cup tapioca starch (or arrowroot powder)

1 1/2 tsp vanilla extract

1/4 tsp sea salt

1/4 tsp baking soda

1/4 cup semi-sweet chocolate chips

1/4 cup cacao nibs

Directions:

Preheat your oven to 350F.  Line a baking sheet with parchment paper or coat well with cooking oil.

Mix your egg white and maple syrup until mixture is smooth (use a hand or stand mixer if you have it!).

Gently fold in your tahini, tapioca starch, vanilla, salt and baking soda and continue to mix.  Add your chocolate chips and cacao nibs.

Place spoonfuls of dough onto your baking sheet.  For crispier cookies, flatten your dough a bit.

Place in the oven and bake for 15 minutes.  Cool and enjoy!

This was such an easy recipe to make and I love that it’s paleo friendly AND uses tahini.  I already can’t wait to whip up my next batch.

Steamed Chocolate Pudding

Have you been watching the Great British Baking Show on PBS?  The Englishman and I are pretty obsessed and look forward to it every week.  Watching the show has made me inspired to bake more British desserts, and what better way to start than with a steamed chocolate pudding?

steamed chocolate puddingWhen you normally hear the word pudding in the US, you immediately think of the classic custard dessert or the jello variety.  But in the UK, pudding is actually more along the lines of a sponge cake covered in some sort of sauce (a fact I did not learn until I met my husband).  And steamed pudding is a sponge cake that is well, steamed.

To prepare myself to create a steamed chocolate pudding, I watched Paul Hollywood’s Pies and Puds series on you tube to figure out the best way to create a proper pud.  Oh, and I should mention that steamed pudding is one of the Englishman’s favorite desserts, so no pressure right?  RIght.

I found a recipe online and then adapted it based on the tools that I had.  You see, normally steamed pudding is made in a pudding mold, but since I did not have one of those, I used a glass pyrex dish instead and it worked out beautifully.

The art of making a steamed pudding is to make sure the cake is still light and spongy, but gets cooked all the way through.  For my pud, I used a 4 cup pyrex bowl and steamed it for about an hour.  I think next time I’ll steam it for about 55 minutes since the cake was not quite the light spongy texture I was aiming for.

Overall, the steamed chocolate pudding was relatively easy to make and the Englishman loved it, so I consider it a win in my book.

Steamed Chocolate Pudding (adapted from this recipe)

Ingredients:

3/4 cup all-purpose flour

1/2 cup sugar

1 tbsp butter, softened

1/4 tsp cream of tartar

1/4 tsp baking soda

1 egg

1 oz semisweet chocolate, melted and cooled

1/2 cup almond milk

Pinch of salt

Directions:

Cream your butter and sugar.  Fold in your flour, salt, cream of tartar, and baking soda and continue to mix until well blended.

chocolate steamed pudding batterGently fold in your chocolate and almond milk and continue to mix.  Pour batter into a greased pudding mold or pyrex dish.  If you don’t have a pudding mold cover your dish with foil and tie a string around it so it’s easy to remove (thanks for the tip Paul Hollywood).

chocolate steamed pudding foilFill a deep pot with about 1 inch of water and bring to a boil.  Place your steamer or a rack on top of the pot and then gently place your pudding in the steamer.   I highly recommend using a steamer for this step.

chocolate steamed pudding tinCover the pot with a lid and bring the water down to a simmer.  Let your pudding cook for 50-55 minutes, and additional water to the steamer if needed.

Once your pudding is done steaming, remove from the steamer and let it cool.  Normally the pudding is covered in a sauce, but I decided to give it a Valentine’s Day flair and added pink and red sprinkles and powdered sugar.

chocolate steamed pudding valentines

Overall I was really impressed how the steamed chocolate pudding turned out!  The flavor was spot on and it was a delightful cake that we had with breakfast and tea the next day.  I will admit the overall process is quite time intensive, but I’ll definitely try my hand at steamed pudding again.