Tag Archives: dessert

Turkey Day Treats*

21 Nov

Ah, it’s already Thanksgiving eve. Almost time to enjoy a little turkey, a little football, a little togetherness. I totally dig Thanksgiving … and diggin in! I enjoy it all, but there is a special place in my heart for dessert. Yum! I’ve been baking like crazy and coming up with new recipes, but check out recipes I’ve been drooling over.

Chocolate Pear Tart from Just. One. More. Bite.

Plum crumble bars from the Cilantropist

Peach & Cinnamon cobbler from Dean Bros.

Candy apple pie from The Kitchn

The best part? It’s not too late to make these!

What are you favorite Thanksgiving desserts?

xo, frillyfab

Chocolate Chip Cookie Brownie Cupcakes*

4 Sep

It’s not officially Fall, but in my mind, this past weekend marked the unofficial official start of the Fall season. As much as I adore summer, I don’t get the chance to bake as much as I would like to during the summer months. It’s too hot, I’m catching some rays, spending the day outdoors … the list goes on. One of my favorite things about Fall (it’s a long list ahh) is getting back to my routine of weekend baking. Baking is my therapy. It’s what keeps me sane and what melts away the stress that builds throughout the week. I start back on my full-blown baking frenzy around this time of year and this weekend was the kickoff. Not so lucky for my friends and family that I pawn my baked goods onto. Sorry guys! (Not sorry)

I apologize for the unoriginal title. But I mean, a dessert that has chocolate chip cookies, brownies, and cupcakes?! … you don’t really need an original title. They’re that delicious.

-1 1/4 sticks butter
-1 1/4 cups sugar
-3/4 cups plus 2 Tablespoons cocoa powder
-1/4 teaspoon salt
-2 teaspoons vanilla
-2 eggs
-1/2 cup flour
-your favorite pre-made cookie dough (shh, our secret! )

On top of a double boiler, melt the butter, sugar, cocoa and salt. Melt, stirring occasionally. Drop in eggs one at a time. Stir in vanilla. Combine flour.

As if they weren’t already amazing, I frosted these little pieces of heaven with cookie dough frosting. Chocolate chip cookies baked inside of brownie cupcakes topped with cookie dough frosting? Holy amaze-balls!

What better way to start your Tuesday?

xo, ff

Tuesday Pick Me Up!

22 May

Oh, Tuesday. I’ve always felt as Tuesday were the least favored day of the week. Tuesday’s are mediocre. Am I right, or am I right? There’s no Monday morning buzz where you are still reminiscing over the weekend. You don’t get the excited “the week is half way over” feel. By Thursday, you’re jumping for joy because its almost the weekend. It’s just blah.

To help push past this Tuesday and to make it a little more pleasant, I wanted to share my favorite new cupcake recipe. Nothing makes a day better quite like a cupcake does. After rummaging through the pantry, I noticed the white chocolate was feeling a little neglected, as I usually reach for it’s darker colored counter part when baking. Then the white chocolate cupcakes was born. Hello, deliciousness.

-1 3/4 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon kosher salt
-1 1/2 sticks unsalted butter, at room temperature
-1 cup sugar
-1 tablespoon pure vanilla extract
-8 ounces white chocolate
-1/2 cup unsweetened coconut milk
-5 large egg whites

-Cream together the butter, sugar and vanilla until very light and fluffy, about 3 minutes.

-Melt the white chocolate in a double boiler. When cooled, stir into the butter mixture on low speed. Slowly add in the flour, baking powder, and salt. Add in coconut milk.

-Whip the egg whites on medium high speed until they reach soft peaks, about 4 minutes. Gently fold the egg whites into the batter in three additions.

-Bake at 350 for about 20 minutes.

-6 ounces chopped white chocolate
-1 stick unsalted butter, at room temperature
-8 ounces cream cheese, at room temperature
-2 teaspoons raspberry extract
-1/2 cup pureed raspberries
-3 cups powdered sugar

-Cream butter and cream cheese in a mixing bowl
-Add in extract and raspberries until well incorporated
-Mix in powder sugar


Having a memorial day picnik? Yes? Then you probably want to make these.

Coconut Comfort*

1 May

Don’t fret my lovelies, I’m back! I’m sure you were all desperately worried about where I disappeared to for the weekend. As if my posts are the highlight of your weekend … how inconsiderate of me. But don’t worry, I come bearing delish baked goods.

After the anxiety-risen week month I’ve been lucky enough to experience, I decided to unplug for the weekend. A weekend to take in the beautiful weather, enjoy overdue family time, and to relax. All necessary elements to regain my sanity. Oh and baking. Baking is always needed to keep sane. That’s where this little beauty starring you in the eye comes into play.


-Baking spray
-2 1/2 cups cake flour, not self rising
-2 teaspoons baking powder
-1 teaspoon salt
-1 cup unsalted butter, softened
-2 cups sugar
-5 large eggs, separated
-2 teaspoons grated lemon zest
-3 tablespoons fresh lemon juice
-2 teaspoons vanilla extract
-1 cup sour cream

Lemon Filling:
-1 cup sugar
-3 tablespoons cornstarch
-1/4 teaspoon salt
-3/4 cup water
-2 large egg yolks
-1/2 cup fresh lemon juice
-2 tablespoons unsalted butter

Fluffy Frosting:
-3 large egg whites
-3/4 cup sugar
-3 tablespoons water
-1/4 teaspoon cream of tartar
-1/4 teaspoon vanilla extract
-1/4 teaspoon almond extract
-1 1/2 cups sweetened flaked coconut


Cake: Heat oven to 350˚F. Coat 2 (9×2-inch) round cake pans with baking spray. In a bowl, mix flour, baking powder, and salt. In a bowl of an electric mixer, at medium-high speed, beat butter until creamy. Add sugar; beat 5 minutes until light and fluffy. Beat in yolks, one at a time. Beat in lemon zest and juice and vanilla. On low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), until combined.
In a bowl with clean beaters, beat egg whites at high speed, until stiff peaks form. Fold into batter; spread in prepared pans. Bake 32 to 34 minutes. Let cakes cool in pans on wire rack 10 minutes; turn cakes out. Cool completely.

Lemon Filling: In a saucepan, whisk sugar, cornstarch, and salt. Whisk in water, yolks, and lemon juice. Bring to a boil over medium heat; boil 1 minute. Remove from heat; whisk in butter until melted and smooth. Cover surface directly with plastic wrap; let cool to room temperature. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.

Fluffy Frosting: In a heat-proof bowl, mix all ingredients except extracts and coconut. Using a handheld electric mixer, beat 1 minute. Place bowl over a pot of simmering water, making sure bowl doesn’t touch water. On high speed, beat until stiff, shiny peaks form, 7 minutes. Remove bowl from heat; add extracts. Beat 5 minutes, or until frosting is cool. Frost cake. Sprinkle with coconut.

If you’re having a rough week, make this cake. It comes with instant joy. Whether you find joy in devouring the cake in it’s entirety or just find bliss in the actual art of baking, you need this cake in your life.

xo, ff

Red Pepper Jelly Cheesecake

23 Apr

Yep, I went there. Call me crazy, but once you try this savory-sweet cheesecake you’ll thank me. Have you ever had a cream cheese block covered in pepper jelly? You’re missing out if you haven’t. If you have, then you’re welcome. You know where I’m going with this.

-24 graham crackers
-2 tablespoon) butter, melted
-1 envelope unflavored gelatin
-1 large lemon
-3 tablespoons water
-1/4 cup water
-2 package cream cheese, softened
-3/4 cup sugar
-1 teaspoon vanilla extract
-1 1/2 cups buttermilk
-pepper jelly

Lightly spray 9-inch springform pan with cooking spray. Line bottom with parchment paper. Pulse graham crackers until finely chopped. Add butter; pulse until well combined. Transfer to prepared pan; press onto bottom in even layer. Refrigerate.

In a separate bowl, evenly sprinkle gelatin over 3 tablespoons water. Let sit 5 minutes. Grate 2 teaspoons lemon zest and squeeze 1 tablespoon juice. In 1 1/2-quart a small saucepan, heat juice and water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture and stirring until dissolved. Return to bowl and let cool.

In large bowl, beat cream cheese and sugar until smooth and fluffy.
Beat in lemon peel and vanilla. Add buttermilk, then gelatin mixture, in steady stream. Beat until well combined.

Pour onto prepared crust. Refrigerate, uncovered, 4 to 6 hours or until set. Once set, pour pepper jelly over top.

Sweet and savory has become my second favorite combo … because we all know nothing beats chocolate & peanut butter.

Happy Monday!

xo, ff

Magically Delicious!

11 Mar

I was a little crazypants in the kitchen yesterday creating different St. Patty’s Day recipes and the trifle above was one of the end products. My 7 year old cousin was helping me “bake” and since chocolate pudding dirt is one of his favorites, I knew I had to make a St. Patty’s Day rendition.

Serves 4
-3 cups Lucky Charms cereal
-1 box white chocolate pudding
-1/4 cup Bailey’s Irish Cream (skip if making for children)
-half cup whipped cream
-green food coloring

-Make your pudding according to the directions on the box
-Mix in a few drops of green food coloring or until desired shade of green is achieved
-once pudding has firmed up, layer pudding and Lucky Charms into a dish (I used stemless wine glasses)
-top with whipped cream and remaining Lucky Charms

This incredibly easy trifle combines Irish Cream, White Chocolate pudding, and Lucky Charms for a dessert so good, you might just think you’re a leprechaun.

Only 6 days until St Patty’s Day! Don’t forget to stop by and check out my other festive recipes!

xo, ff

What Happens When you Mix Lime, Salt, & Sugar …

19 Feb

Generally when you think sugar cookie, you don’t think usually lime & salt flavored. That is if you’re not my family … we heart us some lime & salt flavored anything.

I volunteered to bake for a Valentine’s Day Bake sale at work last week, but after a week of traveling I had no energy to bake. My lovely sister was kind enough to whip up a batch of these cookies for my bake sale. Thanks, L! Excited doesn’t even begin to express my feelings towards these cookies. I’m almost positive I ate half the batch before bringing them into work. Yep, the gym was a little rough this week after those little gems.

-3/4 cup butter, softened
-2 cups sugar, divided
-Zest of 2 limes (about 2 tablespoons)
-1/2 cup sour cream
-2 large egg yolks, at room temperature
-2 tablespoon fresh lime juice
-1/2 teaspoon salt
-2 teaspoons baking powder
-2 1/2 cups flour

-Beat butter, 1 1/2 cups sugar, and lime zest on medium speed with an electric mixer fitted with a paddle until lightly creamed. Add sour cream, and beat just until blended. Stir in egg yolks and lime juice, scraping down sides of bowl. Add salt, baking powder, and flour, and beat until blended. Chill dough 1 hour.

-Preheat oven to 350°. Line 2 baking sheets with parchment paper. Place remaining 1/2 cup sugar in a small bowl. Shape dough into 1-inch balls. Roll in sugar, and place on baking sheets.

-Bake at 350° for 20 to 25 minutes or until edges begin to brown; bottoms will look light golden. (For crispier cookies, bake a few additional minutes.) Remove to wire racks to cool.

I’m not sure whether it’s the subtle hint of lime or the chewy butteriness that makes these cookies to die for, but I do know you’ll love them. And they’re perfect for a Sunday baking sesh!

xo, frillyfabulous

(I wasn’t able to snap a photo before consuming half of them and before I brought them into work, so the image above via)

Heart Whoopie Pies*

13 Feb

Whoopie! I’m finally home after a week traveling for work. Thank goodness because I’m wiped (and sick :(). I had every intention of posting these heavenly red velvet whoopie pies while I was in PA, but time simply did not allow it. However, it’s never too late for whoopie pies, right? I didn’t think so.

Ingredients – Whoopie Pie
-2 cups all-purpose flour
-2 tablespoons unsweetened cocoa powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup butter, softened
-1 cup packed brown sugar
-1 egg
-1 teaspoon vanilla
-1/2 cup buttermilk
-1 table scoop red food coloring

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set.

Ingredients – Filling
-1/4 cup softened butter
-1/2 8 ounce package softened cream cheese
-1 7 ounce jar marshmallow creme

-In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme.

Make these for your Valentine. You’ll thank me later.

xo, FF

Happy New Year, Cupcake!

31 Dec

Happy New Year’s Eve! Having guest over tonight and still don’t have a dessert prepared? Make these champagne cupcakes! I’ve been dying to make these ever since I saw them in a cupcake book years ago, but never got around to making them. Since New Year’s is the unofficial day of champagne, what better day then today to make them? The champagne makes the cake light, airy, and incredibly delicious. The frosting? I know I say this often, but really … this silky frosting may be my favorite. To die for!


*Recipe adapted from Curvy Carrot
-2 and 3/4 cups all-purpose flour
-3 teaspoons baking powder
-1 teaspoon salt
-2/3 cup unsalted butter, at room temperature
-1 and 1/2 cups white sugar
-3/4 cup champagne (I went with a spumante)
-6 egg whites

1. Preheat oven to 350 degrees.
2. Line cupcake pans with paper liners.
3. In a large bowl, cream together butter and sugar until very light and fluffy.
4. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
5. In another large clean bowl, beat egg whites until stiff peaks form.
6. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.
7. Fill the cupcake liners about 2/3 full.
8. Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the cake comes out clean.

-3 and 1/4 cups powdered sugar
-1 cup unsalted butter, at room temperature
-1/2 teaspoon vanilla extract
-3 tablespoons champagne, at room temperature

1. Beat together sugar and butter
2. Mix on low until well blended, and then on medium for another two minutes.
3. Add vanilla and champagne, beating on medium for another minute.
4. Pipe onto cooled cupcakes.

Have a happy & save New Year!

xo, frillyfabulous

Cupcakes for a Cause

7 Nov

I know another Monday cupcake post. I’m sorry. Cupcakes are just too adorable and tasty not to want to bake all of the time. However, I did have a reason to bake these little cuties … and yes, a better reason then to just adorn my FAB new cupcake tree (you don’t want to get me started on this).

At work a few of my co-workers are running a 5k to raise money for a local food bank. To help raise money for one of the teams, we took it back to elementary school and hosted a bake sale. The opportunity to bake & supporting a great cause? Count me in! I baked these to-die-for pumpkin cupcakes with cream cheese cinnamon frosting in hopes to raise money for the food bank.

Ingredients – Cake
-1 box yellow cake mix (don’t tell my grandma!)
-3 eggs
-1 15 oz can pumpkin puree
-1 cup of water

-mix the cake mix, pumpkin and eggs
-slowly add in water
-scoop into lined cupcake trays and bake for 18 minutes

-1 8 oz package of cream cheese, softenened
-1/2 cup butter softened
-1 1/2 tsp vanilla
-1 tsp cinnamon
-1 tsp pumpkin pie spice
-4 cups powdered sugar

-Beat cream cheese, butter and vanilla on medium until light and fluffy
-Blend in spices
- Gradually beat in powdered sugar

I wish I could take credit for these delightful cupcakes, but these beauties were created by my boyfriends amazing sister. Thank you for being awesome and even bigger thanks for introducing me heaven in cupcake form!!

xo, ff


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