I normally make a baked cheesecake that you can also read about here, but since it was summer I wanted to do something that was a little cooler and felt almost like ice cream. This is super easy and if you're making it for a group you can double the recipe and make it ahead of time.
* I used two 5 inch dishes for ours, but you could easily double the recipe and use a spring form pan*
To remove from a non-springform pan: warm a butter knife under hot water and slowly work your way around the edges. Then put a plate on the top and flip it over, give the bottom of your dish a good pat so that the cake falls out, then remove the dish and place another plate on the bottom on your cake. Flip right side over and voila!
How'd you meet your special someone? Do you have a go-to dessert? Leave a reply in the comments below.
I have been making these blondies since 2007. My mom and I went on a trip to New York and I was obsessed with Sex & the City. We took the Sex & the City tour of New York which included a stop to Magnolia Bakery and I fell in love.
Since these blondies have been on my menu for years, always with a few variations, I depend on the same core recipe. The original recipe comes from the Magnolia cookbook. I'm a little more free with the recipe than they are. You can mix up the add ins for a different bar (white chocolate cranberry blondies anyone?).
I made them for Valentines Day and gave half of them away so that we would eat them. For those of you following Weight Watchers these are 11 sp (which is why I gave a ton away).
•1 1/2 sticks unsalted butter, softened
•1 cup brown sugar
•1/2 cup white sugar
•Vanilla extract (2 tsp or 2 dashes)
•1 1/2 cup flour
•1 tsp baking powder
•1/4 tsp salt
•4 oz dark chocolate chunks
•2 oz white chocolate chunks
I don't typically have a huge sweet tooth - I tend to gravitate to savoury, but now that I've been told I can't have sweets its allllllllll I want. Plus they're calling for snow in my neck of the woods so it seemed like the perfect day for hot chocolate.
Coco powder naturally doesn't have sugar in it, but when you buy prepared hot chocolate it has a butt load of added sweeteners. So I did a little research and found several recipes for diabetic hot chocolate mix, but a lot of them had milk powder and protein powder which I wasn't a huge fan of. Or they had a ton of sweeteners in them (some double of what I used below).
So this worked with my blood sugars, but keep in mind I'm not a registered dietician so enjoy carefully! In addition - now that I'm posting this I also wish that I was storing it in something a little classier than an old cool whip container. Please feel free to class up your storage container :).
> 1/2 cup coco powder
> 3/4 cup sweetener (I used Splenda)
> 1 package sugar free vanilla pudding
> Mix all ingredients above well
> I use milk for making my hot chocolate (I need the calcium and it makes it feel luxurious)
> I just heat up a mugs worth of milk and add about a tablespoon or so of hot chocolate mix (or more or less depending on what you like)
Note: if you are heating the milk on the stove make sure to wish - a lot to keep it from burning.
This weekend Jordan and I hosted Thanksgiving - kinda. Our house hosted Thanksgiving, but due to my current limitations my Mom mostly hosted from our house. Which I really appreciated.
My contribution to Thanksgiving were apple roses. I had seen this on the Domestic Geek's you tube channel and did a few updates to make the recipe a little more gestational diabetes friendly.
These apple roses are all over Pinterest and are super popular and so easy to make. Before diving into the instructions here are a few tips:
Every year we do a cookie exchange at work. In mid November we send an invite out for people to participate and then select a date in mid December to do the exchange.
This year there were 6 of us who participated (so we had to make 5 dozen cookies, a dozen for each person) and due to the generosity of those who bake I am now set for the holidays.
I thought I would share the holiday baking with all of you,via the recipes.
Peanut Butter Clusters (top row left)
In a double boiler slowly melt 3 cups of chocolate chips & 2 cups butterscotch chips. Add 2 cups unsalted peanuts. Drop spoonfuls of the mixture onto parchment paper.
Chocolate Macaroons (top row right)
Mix: 3 cups rolled oats, 1 cup sweetened coconut and 6 tbsp cocoa. In a pot mix: 2 cups white sugar, 1/2 tsp vanilla, 1/2 cup milk and 1/2 cup butter, bring to a boil. Add dry ingredients and mix, remove from heat. Spoon onto wax paper to set.
Twix Cookies (middle row left)
Peanut Butter-Chocolate Chip Cookies (middle right)
For the full recipe visit Miss Martha Stewart's website at:
Chocolate Chow Mein Clusters (bottom left)
In a microwave melt the following (takes about 3 minutes but don't forget to stir)
Mix until coated evenly and drop spoonfuls onto wax paper. Refrigerate until set.
Christmas Shortbread (bottom right)
This one was my contribution - you can find the recipe here.