Juice of 1/2 grapefruit + zest (optional but extra yummy!)
1/2 cup confectioners (powdered) sugar
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg, and egg white one at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Transfer to a small greased loaf pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and powdered sugar to make the glaze.
Remove bread from oven. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Drizzle grapefruit glaze over bread and slice or chill in the refrigerator.
*Note: this bread can keep well in the fridge for 5-6 days. If you want a thicker glaze, you can add more powdered sugar, or extra juice or water to thin it out.
Hands up if you want the recipe for the easiest, coziest, summer dessert! Warm apples with a luscious caramel sauce on a bed of buttery flaky crust.
Top it off with some vanilla ice cream, or eat it warm. It’s sure to please any crowd!
Please note- If you prefer store bought pie dough- that works perfectly fine! However, I’d still bake the crust before putting the filling inside. This is not a traditional pie or tart recipe since the filling and crust are baked before the crumb topping but I promise it’s delicious!
Start by preheating the oven to 450 degrees F and making the crust.
Mix the flour and salt together, then add the cold cubes of butter, and vegetable shortening and mix everything together with a pastry cutter or fork until you have pea sized pieces in the dough.
Add the cold water and mix with your hands until you form a the dough. Add extra flour if the dough is too sticky or extra water if the dough is too stiff.
Cut the dough into 2 equal pieces and save one half in a plastic bag in the freezer! You can use it for another time or use it to make empanadas 🙂
Roll the dough into a circle and place it on a pie dish. Create tiny holes with a fork so the dough doesn’t bubble up too much.
Bake the crust for 16 minutes- it should be golden in color.
For the filling:
Grab a frying pan and melt the butter at medium high heat, add the apples and brown them up, add the cinnamon, sugar, salt, corn starch, and milk and mix everything together. The apples will soften up and the sauce will get nice and thick and caramel like.
Turn off the heat, and pour the apple filling onto the prepared crust.
For the crumble topping:
Mix all of the crumble ingredients together until it forms a crumbly dough. Then pour it on top of the tart.
Bake the tart for 16 minutes or until the top is golden brown, and the crumble topping is cooked through.
Allow the tart to cool 15 minutes, then slice and serve with vanilla ice cream! It stores well in the fridge for 5-6 days.
I’ve made this cake for as long as I can remember. I named this one after my husband since it’s his favorite cake! It’s so divine, decadent, and full of flavor. If you ever have a bad day, just have a slice of this and you’ll have the best day of your life. It’s so good! It’s a favorite. You just can’t beat cheesecake.
Preheat the oven to 350 degrees. Fill a large and steep baking sheet with water half way through ( it doesn’t need to be hot). This will be the water bath that prevents the cheesecake from cracking (optional but recommended).
In a blender or food processor blend the graham crackers and sugar, and salt.
Pour the ground cracker mix in a bowl and mix with the melted butter.
Mix everything together until combined, and press it into your 9″ springform pan.
Beat the softened cream cheese, sugar, sour cream, and vanilla until creamy about two minutes.
Add the eggs one at a time on low speed until combined. Bump the speed to medium for another two minutes until everything is creamy and completely combined.
Pour the batter into the 9″ springform pan on top of the crust, and place the springform pan on top of the large baking sheet that you filled with water.
Bake for 1 hour – 1 hour 10 minutes. Let it cool completely, then refrigerate for at least 6 hours or overnight then top it with the berry topping.
While the cheesecake is baking, make the topping! In a small saucepan heat the berries, sugar, and lemon on medium heat until it starts to bubble and thicken up. This should take about 6-8 minutes. Pour your berry topping into a separate bowl until you’re ready to top the cheesecake.
These dreamy donuts melt in your mouth because they are so soft, and incredibly moist. If you love that fresh coconut taste and smell you will LOVE these donuts! The coconut isn’t over powering. It’s the perfect spring dessert!
Today I’m sharing my no bake treats! Delicious chocolate chewy bars are topped with a peanut butter drizzle and sprinkled with chocolate chips. So much goodness is filled in one bite..and it’s hard not to eat them all at once!
It’s beginning to warm up quite a bit, and I don’t know about you but I LOVE no bake desserts when it’s hot outside. These tasty treats are perfect when they’re served cold.
Grease a 3×5 loaf pan with cooking spray or butter
Melt the butter in a medium pan and add 2 cups of the marshmallows (save 1/4 cup). Once both are melted and smooth add the cocoa powder, maple syrup and mix well, then add the cereal and remaining 1/4 cup of marshmallows.
Press the mixture into the loaf pan with a spatula and put the pan in the freezer for 10 minutes to allow it to harden or in the refrigerator for 20 minutes.
Meanwhile make the peanut topping. In a small pan -melt the coconut oil and peanut butter until smooth (this happens very quickly so keep an eye). Transfer it to a small bowl and add in the maple syrup.
Once the bars harden run a knife around the edges so it comes out easily and transfer it to a cutting board.
Drizzle the peanut topping with a spoon (it should be runny) and then top it off with chocolate chips.
Put it back in the freezer to harden for another 10 minutes or in the fridge for 20.
Cut into 4 slices and ta da!
*You can absolutely double the recipe and prepare it in a brownie pan and store them in an air tight container in the fridge for up to a week!
*You can substitute any kind of cereal here…i had Cheerios 😉 You can also substitute coconut oil or any kind of butter instead!
Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.
Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.
This is hands down the best chocolate cake I have ever made. It’s super moist, and decadent. I love this recipe because it’s simple to make! Isn’t that everyone’s favorite recipe? Ha! Another thing that I wanted to mention is that I used an old fashioned buttercream frosting here because I didn’t have powdered sugar. I promise this is absolutely DIVINE! If you want to use a classic buttercream frosting with powdered sugar – then by all means, but this came out perfect. I hope you enjoy this wonderful cake with your loved ones 🙂
Heat the oven to 350°F then grease and flour two 9″ round baking pans.
Stir together the flour, sugar, cocoa, espresso powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake it at 350°F for 30-35 minutes or until a wooden pick in the center comes out clean.
Cool the cakes for about 10 minutes then place them on wire racks to cool completely. (Very important to cool COMPLETELY before frosting :))
For the Frosting:
Whisk milk, flour, and salt together in a saucepan over medium-low heat. Keep stirring until the mixture gets very thick and bubbly.
Remove from heat and let cool to room temperature.
In a mixing bowl using an electric mixer beat sugar and butter, and cream cheese together until smooth and creamy. Beat in the cooled flour mixture until it is light and fluffy (this takes about 2 minutes or until its lighter in color). Beat in the vanilla.
Put the frosting in a piping bag or a bowl and let it cool in the fridge until you’re ready to frost the cakes!
Tip* If you want the frosting to be thicker, you can add more sugar. If you want to speed up the cooling process of the cakes, you can put them in the freezer to cool faster!
This is such a wonderful bread – it smells like the holidays there’s no doubt about that but it’s special all year round. I am sitting here on a cozy, rainy, spring morning sipping on my coffee and enjoying the perfect slice as we speak. It makes you happy, it tastes nostalgic, it’s delightful. Go ahead make this delicacy for your perfect cozy morning, afternoon treat, or just because ;).
These are very delicious baked old-fashioned cake donuts! The chocolate flavor shines through without being over powering and over chocolaty. There’s nothing wrong with chocolate on chocolate but sometimes it can be a bit dense. These donuts are perfect in every way. They’re soft, delicately sweet, and the toppings you add to the top add some UMPH of texture. I added peanuts to a few, and chocolate chips to others. SO GOOD! The chocolate icing on top is also amazing! Bon appetite 🙂
1/3 cup unsweetened cocoa powder ( I used Hershey’s)
For the chocolate icing:
1/4 cup melted coconut oil or butter
1/4 cup unsweetened cocoa powder ( I used Hershey’s)
1/2 cup powdered sugar
1 tsp pure vanilla extract
1 tablespoon milk ( or less depending on consistency you want)
Preheat the oven to 350 degrees and grease the donut pan with oil spray or butter
In a medium sized mixing bowl beat the butter, oil, white, and brown sugar until smooth
beat in the egg
stir in baking powder, soda, salt, vanilla, unsweetened cocoa powder until incorporated
alternately add the flour, and milk until thoroughly combined and looks like a smooth mixture.
Spoon the batter into the lightly greased donut pan
Bake for about 10-12 minutes or until the toothpick comes out clean. I would check the donuts at 10 minutes!
Let them cool completely before the glaze
For the icing- mix everything together until nice and smooth and refrigerate until ready to glaze. You can always thicken it with more powdered sugar or thin it out with more milk. Top it off with nuts of choice, coconut shreds, or chocolate chips! So yummy!
These cupcakes are simple, yet just perfect in every way! The hint of cocoa in the vanilla cake is outstanding with the cream cheese frosting! You HAVE to make these! The husband ate two in one sitting…smh. I’m sure you will enjoy these just as much as we do 🙂
1 tsp red gel food coloring (or as many drops of red food coloring you want for the desired red color)
For the cream cheese frosting:
4 oz soft cream cheese
2 tablespoons soft unsalted butter
2 cups powdered sugar
1 tsp pure vanilla extract
1 tablespoon milk
Preheat the oven to 350 degrees and prepare the tins with the cupcake liners
First, mix the apple cider vinegar with the milk and let it coagulate for at least 5 minutes in a small bowl ( skip this step if you’re using butter milk)
Sift all of the dry ingredients (flour, baking powder, baking soda, cocoa powder, salt) in a separate medium bowl
In a separate kitchen aid mixing bowl cream the soft butter and sugar, then add the egg, milk+ apple cider vinegar, vanilla extract, and food coloring. Slowly add the dry ingredients to the bowl and mix on medium speed for two minutes, then on high another two minutes. Everything should be creamy, and there should be no lumps
Spoon the mixture about 3/4 of the way full into each liner
Bake at 350 for about 15-18 minutes or until your inserted toothpick or knife comes out clean
Meanwhile make the frosting! In a mixer add the soft cream cheese, and butter until combined, then add the powdered sugar until its creamy, then add the vanilla and milk and mix on medium until fluffy!
Cool the cupcakes completely and then frost each with the cream cheese frosting and a little red or pink sugar dust or strawberries for beautiful garnish 🙂
**You can also use buttermilk in place of the milk/ apple cider vinegar**