Things in life are busy lately and they are only going to get busier over the next few weeks. I feel like I’ve neglected you lately. And I’m terribly, terribly sorry. I’m making it up to you with this incredibly simple but incredibly flavorful dessert. Roasted plouts with marscapone. I live for plouts. My mom introduced me to them a few years ago and I have never been the same.
Essentially, a plout is 1/4 apricot and 3/4 plum. They are sweet but tart and when roasted, so perfect. They caramelize and become beautifully reddish purple. Adding a little sweetened, smooth marscapone cheese and a quick sprinkle of turbinado sugar makes them even more perfect, if that were even possible. This is a simple, easy summer dessert that you needed to have before plouts disappeared! Please, hurry and make this!
Roasted Plouts with Marscapone
- 2 ripe plouts
- 3 Tbsp. marscapone cheese
- 1 tsp. agave nectar
- Turbinado sugar for sprinkling
- Preheat the oven to 375 degrees and line a baking sheet with aluminum foil.
- Using a sharp knife, cut the plouts in half and carefully remove the pit. Place them on the foil and roast for 10 to 15 minutes.
- Allow them to cool slightly.
- While they cool, mix together marscapone cheese and agave nectar. Dollop a spoonful on top of each plout then sprinkle each with a bit of turbinado sugar.
Chocolate malt Whopper blondies will disappear from your dessert table before you’ve even had time to set them down.
It’s been so long since I’ve baked. We’ve been so busy lately, I haven’t had time to really get in the kitchen and bake something delicious. So of course, The Leftovers Club gave me every reason to bake up something good. I always want to be creative and send something savory, but it never happens.
I’ve had my eye on these blondies forever. Chocolate malt Whopper blondies are my take on Baked’s amazing Brewer’s blondies. I’ve made my own tweaks here and there. Instead of using all-purpose flour, I went with half white whole wheat. And while Baked suggests adding nuts and chopping all the Whoppers, I skipped out on the nuts all together and opted for some whole Whoppers. The chocolatey, malty crunch they give is like a surprise in every blondie.
They were perfect for sending to Shaina. She blogs at Take a Bite Out of Boca and makes some amazing foods. She’s also spunky, fun and sweet. How could I not send her these? Shaina, I hope you love them when they finally make it your way! You are my favorite!
Chocolate Malt Whopper Blondies
- 1 cup all-purpose flour
- 2 Tbsp. + 2 tsp. white whole wheat flour
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1 Tbsp. chocolate malted milk powder
- 7 Tbsp. butter, softened
- 3/4 cup + 2 Tbsp. brown sugar
- 1 egg
- 1 tsp. vanilla
- 6 Tbsp. chocolate chunks
- 6 Tbsp. chopped Whoppers
- 2-3 Tbsp. whole Whoppers
- Preheat the oven to 350 degrees. Line a glass baking dish with aluminum foil.
- In the bowl of a stand mixer, cream butter and sugar. Add in egg and vanilla and mix until combined.
- Add in flour, baking powder, chocolate malt powder and salt and mix until combined.
- Fold in chocolate chunks, chopped Whoppers and whole Whoppers.
- Pour the mixture evenly into the baking dish.
- Bake 30 to 30 minutes until golden brown and cooked through.
Cotton candy cheesecake squares are the ultimate party treat – fun, whimsical and colorful.
Oh, cheesecake. My one true love. It is most certainly in my top three favorite desserts, followed only be lemon tarts and French macarons. There’s something about the richness, the smoothness, the creamy texture of a cheesecake that makes me see choirs of singing angels. And with how easy cheesecake squares are, there is really no excuse to whip these up all the time. I mean, sure my thighs probably wouldn’t approve but when have I really listened to them?
I took cheesecake a step further here by turning it into cotton candy. It gives it a sweetness, a playful nature and a party-worthy feel!
Cotton Candy Cheesecake Squares
- 1 cup crushed graham cracker crumbs
- 3 sugar ice cream cones, crushed
- ? cup butter, melted
- 3 Tbsp. granulated sugar
- 3 8-ounce packages cream cheese, softened
- ¾ cups granulated sugar
- 2 tsp. vanilla
- 3 eggs
- 2 tsp. cotton candy flavor
- 2-3 Tbsp. sprinkles
- Preheat oven to 350 degrees.
- In a bowl, combine sugar cones, graham crackers, melted butter and 3 Tbsp. sugar until well-mixed. Press the mixture into the bottom of a 13?x9? baking dish. Set aside.
- In the bowl of a stand-mixer (or with a hand mixer), cream together cream cheese and sugar until well-mixed. Add in vanilla and mix until combined.
- Add in the eggs, one at a time, and mix until fully combined. Add in the cotton candy flavor and mix well.
- Fold in the sprinkles.
- Pour the cream cheese mixture on top of the vanilla wafer crust and spread it into an even layer. It doesn’t have to be perfect.
- Bake for 30 minutes. Allow to cool then refrigerate for at least an hour.
Oreo cheesecake dip is a simple but sweet way to please any party guest. Or you can just spoon it into your own mouth, that’s what I do.
If asked, I can definitively say cheesecake is in my top three most favorite desserts, beneath only lemon tarts and French macarons. It is creamy, sweet, smooth. I adore it with all of my heart and could eat it every day, if only my pants would fit afterward. But making cheesecake is definitely annoying. Softening the cream cheese, making the crust, pouring it all in, baking and cooling, making sure there are no cracks. It can be a huge pain and I like my desserts as easy as possible. The easier, the better, the faster they get shoved into my mouth as I unbutton the top button on my jeans.
This oreo cheesecake dip is a recipe my friend Ashley posted. It is everything I want in a cheesecake all in convenient dip form. Does life get much better? Nope.
- 5 1/2 Tbsp. butter
- 1/3 cup brown sugar
- 1 tsp. vanilla
- 4 ounces cream cheese, softened
- 1 1/4 cup powdered sugar
- 5 Oreos, crumbled
- Place cream cheese and powdered sugar in a mixer and cream together.
- Heat butter over medium heat in a sauce pan. Once melted, add in brown sugar and vanilla and mix. Set aside to cool.
- Once cool and with the mixer on low, drizzle the butter into the cream cheese mixture. Mix until well combined.
- Fold in Oreos. Place a few on top for garnish.
- Serve with graham crackers.
When it comes to buying cookies at a bakery, I just don’t do it. It’s not because I don’t like cookies. I love cookies more than any treat on this Earth. But they are so simple and easy to make at home, I can’t be bothered wasting my money for someone else to accomplish what I could in just a few easy steps. I’d rather save my pennies for the more fickle, harder to achieve and time-consuming desserts – French macarons, petit fours, elaborate cakes, lattice crust. Cookies are a piece of cake compared to those.
An emergency birthday forced me into buying some at the bakery this past year – believe me, I cringed and kicked myself for not being prepared. My former Girl Scout leader would cry and scold me. Instead of grabbing something standard, I went for the insanely decorated, over the top funfetti cookies. They were fun, to say the least. But you know me, it pains me to buy something easily made at home. So I set to it and made a batch. And went crazy with the sprinkles because everyone loves copious amounts of sprinkles. The result is a fun, soft, incredibly sweet cookie perfect for any party. Color coordinate with your holidays! Have fun with these, they’re meant to be playful and delicious!
- For cookies:
- 1/2 cup Greek yogurt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2/3 cup sprinkles
- For frosting:
- 1/2 cup butter
- 3 cups powdered sugar
- 1 tsp. vanilla
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In the bowl of a mixer, combine butter and sugar until light and fluffy. Add in eggs, Greek yogurt and vanilla and mix until combined.
- Add in the flour, baking powder and baking soda and mix until combined. Fold in the sprinkles.
- Using a cookie scoop, scoop out even amounts of dough, roll them into a ball and place on a cookie sheet. Use your hand or a glass to flatten the balls.
- Bake for 10 to 12 minutes until the edges get lightly golden. Remove to a cooling rack and repeat with remaining dough. Allow them to cool completely.
- To prepare the icing, cream the butter until light. Add in the powdered sugar and mix until combined. Add in vanilla and stir. Add a splash of cream if needed to thin the icing.
- Spread the icing over the cookies using a knife. Add sprinkles if desired.