Tag Archives: dessert

Just When You Thought Pumpkin and I Were Over…

23 Oct

What’s that? You’ve stocked up on pumpkin puree this Fall? You don’t know what else to bake with them? It’s flavor is just too delicious to go unused? Fear not. I bring you one of the most delectable pumpkin desserts. Pumpkin Whoopie Pies!

I’m ashamed to say this … but prior to my baking sesh this morning, I’ve never actually had a whoopie pie. I know, I know, throw me to the wolves. My mom on the other hand, is all about the whoopie pie, she absolutely loves them, and after stumbing upon a pumpkin whoopie pie recipe, I knew I couldnt resist. Whoopie pies, where have you been all my life? These maple creme filled pies may have made it to my top five favorite desserts.

Ingredients–Whoopie Pies
Recipe from Joy of Baking

-3 cups all purpose flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-2 tablespoons pumpkin pie spice
-1/2 teaspoon salt
-1 cup unsalted butter, room temperature
-2 cups light brown sugar
-2 large eggs, room temperature
-1 teaspoon pure vanilla extract
-1 – 15 ounce can pumpkin puree

-Preheat oven to 350 degrees and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
-In a large bowl whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
-In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and pumpkin puree. Beat in the flour mixture just until incorporated. Drop heaping tablespoons of the batter onto the prepared baking sheet, spacing about 2 inches apart.
-Bake for about 10 – 12 minutes or until the tops of the cookies, when lightly pressed, spring back.

-1/2 cup vegetable shortening
-1/2 cup butter, at room temperature
-1 cup confectioners sugar
-1 1/3 cups Marshmallow Fluff
-1/4 teaspoon salt dissolved in 1 tablespoon of water
-1 1/2 teaspoons vanilla extract
-3 tablespoons real maple syrup

-Combine your vegetable shortening, butter, confectioners sugar,maple syrup, and marshmallow fluff and beat on medium
-Add in salt and vanilla
-Beat on medium speed for 30 seconds or until light and fluffy
-Flip over whoopie pie and pipe filling on
-Take a second whoopie pie and lay the flat side down over the cream filling
-Gently press down to evenly push the filling to the outer edge

Fluffy marshmallow filling sandwiched between two moist pumpkin “cookies” make unforgettable pumpkin whoopie pies–the perfect hand-held snack you just won’t be able to resist! And who doesn’t love saying whoopie?!

xo, frillyfab

It’s the Great Pumpkin Cake, Charlie Brown

8 Oct

(photo via Big Red Kitchen)

Having weekend guests? In search of an easy-peasy dessert recipe? Don’t worry, I have you covered. This recipe I stumbled upon definitely doesn’t disappoint (holy alliteration!). I had the urge to bake something when I got home from work yesterday. Something good. Something tasty. And of course something pumpkin! With only two ingredients, even the baking challenged can master this festive dessert. Yep, you read correctly. Two ingredients. Yellow cake mix & canned pumpkin … that’s it!

-1 yellow cake mix (tell no one!)
-1 15 ounce canned pumpkin puree

Mix together cake mix and canned pumpkin. Place in a greased pan and bake at 350 for 25 minutes. Drizzle glaze and pour evenly over cake. Serve warm.

Apple Cider Glaze
- half cup powder sugar
-2 table spoons apple cider
-1/2 teaspoon pumpkin spice

Mix all ingredients and pour over warm cake.

The end result? Incredibly light, buoyant (it’s soo fluffy!!! no?), and melt in your mouth good, with just a hint of pumpkin. YUM!

What are everyone’s weekend plans? I plan on baking Halloween cookies with my favorite 6 year old, enjoying the beautiful Fall weather, and of course searching for my camera’s memory card (so I can share my weekend with you!),

xo, frillyfabulous

Autumn Apples

4 Oct

With apples being at their prime this time of year, my family and I decided to take in the autumn air and head upstate to do some apple picking this weekend. In between searching for the perfect apples, we enjoyed fresh apple cider, warm cider doughnuts, and delicious apple pie. I love the tastes of Fall! After sampling the flavors of Fall, and my family practically orange from all of the pumpkin I’ve been baking with lately, I knew an apple recipe was is store. Apple crisp, apple cobbler, apple crumble … oh my! I finally settled on baking apple dumplings as my first apple recipe of the season. Your not so traditional apple dumplings!

(photo via Becky Bakes)

(adapted from The Pioneer Woman)
-2 sticks butter
-1 tsp. vanilla
-1 1/2 cups sugar
-2 tubes crescent rolls
-2 granny smith apples
-12 ounces of Mountain Dew (Not that the other bazillion calories aren’t deadly, I opted for diet)
-Vanilla ice cream (optional, but recommended ;))

Peel and slice your apples. Wrap each slice in a crescent dough triangle and place in sprayed (greased) pan. In a bowl, melt your butter and stir in sugar and vanilla. Pour over top of the wrapped apples.Pour the Mountain Dew all around and sprinkle with cinnamon. Place in 350 degree oven for 30 to 40 minutes. Serve hot topped with ice cream!

Not only does this dessert make your house smell heavenly while it is baking, it tastes incredible! The abundance of butter and sugar used in this recipe may even put Paula Deen to shame, but trust me, it’s worth the calories.

What’s your favorite apple dessert?

xo, ff

Pumpkin + Cheesecake = Bliss

26 Sep

(photo via Craving Chronicles)

Monday already? Don’t you hate that the weekend always seems to slip by you and the work week always seems never ending? I had a really lovely, relaxing weekend, so I guess I can’t really complain. I spent my Saturday afternoon at the state fair and it was definitely an experience. The fair was packed of cows, horse shows, and even tractor pulls … things that aren’t your everyday life here in Connecticut. But, that’s what made it unique and so much fun! After spending my day embracing the farming life style, and after sampling countless amounts of award winning pumpkin goodies, I couldn’t wait to get back home to whip up a batch of pumpkin cheesecake bars. The pumpkin flavor in this dessert is subtle and certainly is not over powering, but enough flavor for me to get my pumpkin fix. With the creamy texture and spicy kick from the gingerbread crust, these bars can easily replace a pumpkin pie during the holidays. Yum!

(photo via Craving Chronicles)


2 cups finely crushed gingersnaps (about 30 cookies)
1/4 cup salted butter, melted

1/3 cup canned pumpkin
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
3 8-ounce packages cream cheese, softened
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
3 eggs

-Preheat oven to 325°F. Lightly grease a 13×9 inch pan.
-Combine crushed gingersnaps and melted butter in a small bowl. Press mixture into bottom of the prepared baking pan. Even out with the flat bottom of a glass, if needed.
-Bake the crust for 10 minutes or until crust is firm. Set aside to cool.
-While the crust is cooling, stir together pumpkin, flour, and pumpkin pie spice in a medium bowl.
-In a large mixer bowl, beat cream cheese on medium-high speed until smooth. Add sugar and vanilla, and beat until combined. Add eggs one at a time, beating to incorporate completely after each addition.
-Stir 1 ½ cups of the cream cheese batter into the pumpkin mixture until smooth. Pour the remaining cream cheese batter over cooled crust.
-Spoon the pumpkin batter over top of cream cheese batter and using a butter knife, gently spread evenly over the cheesecake mixture.
-Bake for 25-30 minutes or until center is set. Cool at room temperature for about an hour, then chill in the refrigerator before cutting into bars.

xo, ff

PS – Unfortunately, I haven’t charged my dslr camera in quite some time (silly me!) but I was able to take a quick snap shot of my cheesecake bars (hence the not so lovely picture above) with my phone, so all photos via Craving Chronicles.)

A Taste of Summer … in Fall!

21 Sep

Already missing the tastes of summer? You’re in luck because this recipe will satisfy all of your summer cravings. And nothing says summer time dessert quite like a s’more! I spotted this little delight over at Short Stop Blog and boy am I glad, it’s the perfect twist on the summer classic!

1 box chocolate cake mix
1 large box chocolate pudding (instant or Cook & Serve)
1 bag mini-marshmallows
1 pack Graham crackers, crushed
1 bag chocolate chips
3 cups whipped cream (or Cool Whip)
Hershey’s kisses, optional
Mini-Hershey’s chocolate bars, optional

-Prepare chocolate cake mix and pudding according to package directions.
-Cut cake into 1-inch squares. Set aside.
-Layer in the following order: chocolate cake, marshmallows, pudding, crushed graham crackers, chocolate chips, whipped cream. Top as desired.


xoxo, frillyfabulous

(photo & recipe via)

Peanut Butter Hurricane Brownies

27 Aug

All of this hurricane talk, brought me back to when my sister and I were younger and there was a tornado watch. Now, I live in the Northeast, where tornadoes and hurricanes don’t usually pass through, so when my sister and I heard that there might be a possibility of a tornado we went nutty. We packed all of our favorite memories and belongings in fear we might lose them. Years later, the thought of us running frantically through the house gathering our possessions, is laughable.

Although I don’t plan on running around and collecting my belongings again this weekend knowing that Hurricane Irene is on it’s way, I did find it necessary to stock up on some baked goods. With not many options in the house, and the grocery store too much of a mad house for my liking, I decided on a recipe that I was able to whip up with the ingredients I had on hand … peanut butter brownies! My love for anything consisting chocolate and peanut butter is undying and these brownies will definitely be enjoyed by my Hurricane Irene sleepover guests (yes, thats right, a hurricane slumber party!) It’s been awhile since I’ve thrown peanut butter and chocolate together in a sweet concoction so these brownies were very much needed (note to self: a few weeks without chocolate & peanut butter is unacceptable!).

1 1/4 cups all-purpose flour
3/4 teaspoon) baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
4 ounces unsweetened chocolate
4 ounces semisweet chocolate
1 1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs

Peanut Butter Filling
1 1/4 cup(s) all-purpose flour
1/2 cup peanut butter

3/4 teaspoon(s) baking powder

1/2 teaspoon(s) salt
1/2 cup(s) (1 stick) butter or margarine
4 ounce(s) unsweetened chocolate
4 ounce(s) semisweet chocolate
1 1/2 cup(s) sugar
2 teaspoon(s) vanilla extract
4 large eggs

-Preheat oven to 350 degrees F. Grease 13-inch by 9-inch metal baking pan.
-Brownie: On waxed paper, combine flour, baking powder, and salt. In 3-quart saucepan, heat butter and chocolates over low heat until melted, stirring frequently. Remove saucepan from heat: stir in sugar. -Add vanilla and eggs; stir until well mixed. Stir flour mixture into chocolate mixture until blended.
-Peanut Butter Swirl: In medium bowl, with mixer at medium speed, beat peanut butter, sugar, butter, flour, vanilla, and egg until well blended.
-Spread 2 cups chocolate batter in pan; top with 6 large dollops of peanut butter mixture. Spoon remaining chocolate batter over and between peanut butter in 6 large dollops. With tip of knife, cut and twist through mixtures to create swirled effect.
-Bake brownies 30 to 35 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool in pan on wire rack.
-When cool, cut brownies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces

Whether you’re stocking up on batteries, baking your way into the hurricane, or figuring out how you’re going to watch the VMAs on Sunday night if your power goes out (I mean who doesn’t want to see what absurd “outfits” Gaga is going to wear!?), please be safe!

xo, frillyfabulous

Fruit With a Twist*

21 Aug

With fruit being at it’s peak during this time of year, I wanted to enjoy the flavors of summer for dessert this weekend. We’ve had a variety of fruit sitting in our fridge and I couldn’t let it go to waste! I decided on fruit kabobs … not only fun to eat, but fun to say! As if the fruit wasn’t already sweet enough, I drizzled dark chocolate and added marshmallows to sass these fruity kabobs up. Leave it to me to turn a perfectly heathly treat to something not so healthy ;).

As if I didn’t get my chocolate fix in with those delicious kabobs above, I also made these to die for stuffed raspberries. It’s so simple that it’s silly, but the taste of these little beauties are to die for. Other then chocolate and peanut butter (because we all know that there’s no comparison!), raspberries and chocolate have officially made it to my top 5 favorite flavor combinations.

Simple, sweet, and suckulant … my kind of dessert! These kabobs & stuffed raspberries are perfect for your Labor Day picnic or even for a quick week night dessert option.

Hope you all are enjoying your weekend thus far!

xo, ff

Peanut Butter Pie – For Mikey!

15 Aug

I was catching up on my blog roll this weekend and as I was about half way through, I read a post that completely broke my heart. A picture of a man’s wedding finger with his wedding band on caught my eye. I continued reading, holding back sorrowful tears, as my heart ached for Jennie, a complete stranger, who had just unexpectedly lost her husband. Although I’ve never met Jennie, reading her daily posts allowed me to feel a connection with her, and as I read her words about her and Mikey’s last date, my heart grieved for her. Jennie had been planning on making peanut butter pie, Mikey’s favorite, but never seemed to get around to it. There was always tomorrow. What I love most about the blogging community is the support you gain from fellow bloggers. You may never get the chance to physically meet, but there is no doubt that if you need support and someone to lift you up, we will always be here for you … because as a community, that’s what we do. As our hearts filled with sorrow and grievance, we reached out to Jennie to see if there was anything we could do to help this awful tragedy.

At the end of Jennie’s post she mentioned, “For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on”. Today, I make a peanut butter pie, in honor of Mikey and for Jennie and her family, and am sharing it with those that I love. Tomorrow, I’m making cheesecake, Greg’s favorite.

Make that certain something that your loved ones enjoy most. Don’t worry about how many calories are in it, how much time it takes, or how messy it is–Don’t put it off. It’s so easy to get caught up your day-to-day routine, to feel too busy to make plans, too tired to call your loved ones, … There will always be time later, until there isn’t. Whether you’re making peanut butter pie, or watching TV, don’t forget to cherish every moment and to be thankful for those who have a special place in your heart. Never take time spent with your loved ones for granted and never go without telling them how much you love them.

*recipe from In Jennie’s Kitchen
8 ounces chocolate cookies (I used chocolate graham crackers)
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan (I used a pie dish).

Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

There’s no doubt why Mikey loved this pie. It’s airy, silky, and delicious. If you really want to show someone you love them, make them this pie … and let them lick the bowl.

xox, frillyfabulous

Royally Delicious

9 Aug

One of my absolute favorite desserts, also a favorite of the regal Prince William, is biscuit cake. For those of you who have not experienced this British inspired dessert, you must! I have to hand it to the Prince, he has fabulous taste in dessert, one bite and you’ll know why! Okay so maybe these mashed up biscuits with a chocolate shell concontion shouldn’t be called a cake. It’s more of a pile of heaven, but to keeps things classy, we’ll stick with calling it a cake. The best part? It’s pretty simple to make, and ya’ll know I’m the Queen of simple baking!

The chocolate is smooth and creamy and the biscuits are crunchy with a slight hint of salt, giving it a winning combination of flavors and textures. I first had this cake for the royal nuptials (at my Royal Wedding party of course) and since then have been hooked!

8 oz. dark chocolate, chopped
8 oz. (1 stick) unsalted butter
2 large eggs
½ cup sugar
8 oz. rich tea biscuits (I used Nabisco Social Tea)
Zest of 1 orange
½ cup chopped walnuts
¼ cup raisins, soaked in 2 tablespoons of sherry

1. Melt chocolate in a mixing bowl placed over a saucepan of gently simmering water. In another saucepan (or microwave-safe bowl) melt butter.
2. In a large mixing bowl, stir together the eggs and sugar until mixed well. Add melted butter and chocolate. Add orange zest, raisins, and nuts to the chocolate mixture. Gradually fold in the crushed biscuits, until biscuits are evenly distributed throughout the chocolate.
3. In a 2-pound loaf pan lined with plastic wrap, spread the chocolate mixture and smooth out evenly. Cover entire pan with plastic wrap.
3. Refrigerate overnight. Cut into slices.

xox, frillyfab

Chocolate Heaven

27 Jul

*image from RecipeGirl

I’ve been fiending for a chocolaty treat all week now … probably because I spent my entire mornings catching up on my blog reading and nearly all of them contained some kind of chocolate goodness. Note to self: Don’t read food blogs in the morning! One treat that caught my eye (and my tastebuds!) were these almond butter cups. Is this real life!? My taste buds were dancing like crazy when I saw them. You really can’t go wrong with peanut butter (or in this case almond) & chocolate .. they’re the perfect combination!

*image from Recipe Girl

These reeses inspired almond cups certainly have me excited for my weekend baking sesh! Peanut butter cups are my absolute favorite candy bar (can you even call them a bar?..) and finding this recipe to create them at home made my week … and it’s only Wednesday! That tells you how incredible these are … or how sad that a peanut butter cup imitations ares all it takes to get me excited.

Mouse on over to Recipe Girl for the recipe (and some other really tasty recipes!). You’ll than me later.

xox, frillyfab

Have you ever re-created your favorite candy bar?


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