dessert Archives - Page 9 of 14

Lighter Lemon Cake

April 19, 2013 ·

Right now, I am listening to the sounds of our snowplow service plowing our driveway. Again. We got 5 inches of snow yesterday and are projected to get at least another inch today. It’s mid-late April. Yikes! So while I had a different recipe to share with you today, I thought we all could use a little sunshine, well…for a variety of reasons these days. Nothing says sunshine quite like a lemon dessert, and this Lighter Lemon Cake will definitely brighten any day.

Back in February, I shared Adam’s Baseball Birthday cake, and the flavor of that cake was this Lighter Lemon Cake. Lighter Lemon Cake has become my ‘go-to’ lemon cake. It has a generous amount of lemon zest and juice, yielding a vibrant lemon flavor, and the buttermilk helps yield a nice, moist crumb. The lemon zest and juice in the frosting gives an extra lemon boost, which is bright and delicious. If you like lemon, you’ll love this cake!

This cake is made on the lighter side, which means less frosting than a typical cake, or a typical layer cake anyway. While I stretched it to cover the sides of a layer cake for purposes of making a last minute baseball cake, I recommend just spreading frosting between the layers and on top of the cake, leaving the sides exposed OR make 1 1/2 times the frosting amount to have enough to fully cover the cake.

And while we are all a little snowed out after this winter, I can tell you one little boy who is elated. Here is a picture of Adam after the snowstorm we had last week. He’s loving every minute of it,…which is a different kind of sunshine that is sure to brighten any day.

Lighter Lemon Cake

Yields: 12-16 servings

Ingredients

Cooking spray
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
pinch salt
1½ cups granulated sugar
½ cup unsalted butter, softened
3 eggs
1 cup buttermilk
2 tablespoons finely granted lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla
Icing:
3 cups powdered sugar
¼ cup unsalted butter, melted
1 tablespoon lemon zest
¼/ cup fresh lemon juice, add as needed

Instructions

Preheat oven to 350 degrees. Spray 2 9-inch (or 8-inch) cake pans with cooking spray, line the bottoms with waxed paper and coat the waxed paper with cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, beat sugar and butter at medium speed with a hand (or stand) mixer until well-blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Then alternate adding flour mixture and buttermilk, beating on low after each addition until just combined. Last, beat in the lemon zest, juice and vanilla.
Pour equal amounts of batter in prepared pans and sharply tap on counter to remove any bubbles.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes and then remove from pans to cool completely. Remove waxed paper.
To make icing: In a large bowl, beat powdered sugar, butter, lemon zest and juice until combined and smooth. Frost cake as desired.

Source: Cooking Light, May 2008

Filed Under: dessert, Recipes Tagged With: buttermilk, cake, cooking light, easy, lemon, light

Oatmeal Fig Bars | Homemade Fig Newtons

April 15, 2013 ·

Oatmeal Fig Bars are a chewy, fig-filled bar made on the lighter side. They taste pretty close to a Fig Newton, but homemade is always better, right? When I was researching for a healthy fig bar recipe made with oatmeal, I was surprised to find there weren’t many (or rather any that were suitable). So I decided to take the dough of a oatmeal date bar recipe and replace the date filling with a fig filling. Because I wanted these to be healthier, I reduced the amount of sugar in the dough and eliminated added sugar from the filling. In lieu of sugar, I added lemon juice and zest to the filling to brighten the flavor and also act as a thickener. The result was just what I had in mind for a healthy fig bar, and they were also really simple to make.

When I was making these Oatmeal Fig Bars, I couldn’t help but think about my grandma and grandpa and chuckle. I’ve talked many times about my grandma and what a wonderful baker she was. While I’m sure my grandpa loved all of her (delicious!) baked goodies, he always had a stash of Fig Newtons in their pantry. I really can’t blame him. Not much beats a Fig Newton (except for these bars of course!.. but I digress). I don’t think my grandma ever attempted to make a homemade variety of his beloved fig bars, but I’m sure they would have been similar to these…and my grandpa would have stashed these instead!

Oatmeal Fig Bars | Homemade Fig Newtons

Yields: 16 bars

Ingredients

1 cup chopped dried figs, stems removed (8 ounces)
½ cup water
1 tablespoon lemon juice
1 teaspoon lemon zest
1½ cups rolled oats (I used quick oats)
1 cup all-purpose flour
¾ cup packed brown sugar
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup butter, melted (I used light butter)
1 egg white
Cooking spray

Instructions

In a small sauce pan, put figs, water, lemon juice and zest, and bring to a boil. Simmer until mixture starts to thicken (about 3 minutes). Let cool for about 5 minutes.
Put filling in food processor and process until smooth. Set aside.
Preheat oven to 350 degrees. Spray a 8-inch baking pan with cooking spray and set aside.
In a large bowl, whisk together oats, flour, sugar, baking soda and salt.
Add butter and egg white to oat mixture and stir until combined.
Press half of the oat mixture into the prepared baking pan. [Note: I used waxed paper to press and spread the mixture into the pan]. Next, carefully spread with fig mixture. Last, drop pieces of remaining oat mixture over the fig mixture so it appears crumbly and then gently pat it down [Note: I used waxed paper for this step].
Bake for 20 to 25 minutes or until lightly browned. Cool on wire rack.

This marks the third installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic. This month we’re featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters E or F. This was a no-brainer for me. I’ve been wanting to come up with a healthy Fig Bar recipe, so this was just the incentive I needed!

Filed Under: dessert, healthy, kid-friendly, Recipes Tagged With: bars, brown sugar, fig, lemon, oatmeal, snack

Chewy M&M Sugar Cookies

March 26, 2013 ·

Chewy M&M Sugar Cookies add M&M chocolate candies to the best chewy sugar cookie recipe, resulting in one of my favorite cookies of all time. These are also fun for holidays!

When I first saw a recipe for Chewy M&M Sugar Cookies, and realized it used the same base recipe as my Chewy Sugar Cookies I knew they were going to be good. Since those cookies are one of my favorites of all time, I figured M&Ms could only make them better, right? Right! The sugar cookie base is deliciously chewy and the cream cheese adds a little tang. Chocolate bursts of M&Ms are studded throughout. Chewy sugar cookies made with M&Ms. Genius idea.

I love how cute these look and that they can be made festive for any occasion. Truth be told, I have been trying to make these cookies for months. I have M&Ms for every holiday stocked in my treat drawer that were intended to be used for Chewy M&M Sugar Cookies. While I used Easter “Bunny Mix” M&Ms, these are made in honor of Spring (since there won’t be any left for Easter…Oops!).

Chewy M&M Sugar Cookies

Yields: 24 cookies

Ingredients

2¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups sugar, plus ⅓ cup for rolling
2 ounces cream cheese, cut into 12 pieces (I used ⅓ less fat cream cheese)
6 tablespoons unsalted butter, melted and hot
⅓ cup canola oil
1 large egg
1 tablespoon milk (I used skim)
2 teaspoons vanilla extract
1⅓ cup M&M chocolate candies

Instructions

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Place ⅓ cup sugar in a shallow bowl and set aside (this will be used for rolling).
In a medium bowl, whick the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, add 1½ cups sugar and cream cheese. Pour butter over sugar and cream cheese and whisk to combine (some small lumps may remain). Whisk in oil until incorporated. Add egg, milk and vanilla; continue to whisk until smooth.
Add flour mixture and mix with rubber spatula. Add 1 cup of M&Ms and continue mixing until dough forms.
Divide dough into 24 equal pieces. Using hands, roll dough into balls. Roll balls in reserved sugar to coat and place on prepared baking sheets, 12 balls per sheet. Using bottom of drinking glass, flatten balls until 2 inches in diameter. Using remaining M&Ms, gently press 2-3 candies onto tops of cookies.
Bake 1 tray at a time until edges are set and beginning to brown, about 9 to 12 minutes. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely before serving.

Source: as seen on Carrie’s Sweet Life, originally fromTracey’s Culinary Adventures

Filed Under: dessert, Recipes Tagged With: candy, chewy, cookies, cream cheese, easter, holiday, spring, sugar

healthy cocoa chocolate coconut date truffles balls

Healthy Chocolate Coconut Truffles

March 18, 2013 ·

Healthy Chocolate Coconut Truffles are an easy recipe made in minutes using only 3 ingredients with no added fat or sugar. {vegan, gluten free}

Healthy Chocolate Coconut Truffles have the delicious flavors of dark chocolate and coconut…all coming in around 60 calories and without any added sugar of fat. They are made using only 3 main ingredients (plus an optional ingredient which helps to deepen and intensify the chocolate flavor). Even better – they take only minutes to make. Intrigued? I certainly was when I first found the recipe but it took me over 9 months to make them. I am kicking myself that it took so long…they are so amazingly good!

Thankfully, it is time again for the second installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic. Participating in this challenge was the extra push I needed to make these truffles. This month we’re featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters C or D. Since Healthy Chocolate Coconut Truffles feature both coconut and dates, I’ve got both letters covered this month.

Healthy Chocolate Coconut Truffles

Yields: 20 truffles

Ingredients

8 ounces pitted dates (approx 1½ cups)
3 tablespoons unsweetened cocoa powder
3 tablespoons unsweetened flaked coconut
1 teaspoon espresso powder (optional)
¼ cup unsweetened flaked coconut, for rolling

Instructions

Put dates, cocoa, 3 tablespoons coconut and espresso powder in a food processor and puree until smooth. If mixture is too dry, add water by the teaspoonful (I needed about 3 teaspoons). If mixture becomes too wet, add more unsweetened coconut.
Scoop mixture by the tablespoonful and form 1-inch balls. Roll balls in remaining coconut.
Chill/store in refrigerator until ready to enjoy.

Source: Bon Appetit, June, 2012

Filed Under: dessert, gluten free, healthy, Recipes, vegan, vegetarian Tagged With: alphabet challege, chocolate, cocoa, coconut, dairy free, dates, easy, quick, truffles, vegan

Baseball Birthday Cake

February 28, 2013 ·

We celebrated Adam’s 3rd birthday last week! Adam appreciates all things birthday, including parties, gifts and cake. As my #1 cookbook reading companion, he also appreciates the importance of a good birthday cake design.

For Adam’s 2nd birthday, I assumed he wouldn’t have an opinion about his cake yet. I worked on a plan for ball-themed cupcakes…then Adam told me he wanted a fire truck cake. I shelved those ball cake plans and found a great design for a fire truck cake. It was a fun challenge…I was determined to deliver a fire truck cake!

Considering how last year went, I should have known better. Many months ago, Adam told me I could pick his cake this year. I worked on some plans, came up with a great cake that I knew he would love. And…you guessed it. Within a couple days of his birthday, he told me he wanted a baseball cake. Easy enough. I resurrected my plans from last year to give Adam the Baseball Birthday Cake he wanted. He was so excited about his ball cake, he started making plans for future ball cakes (i.e. Grandma wants a basketball cake, what ball do you want, mama,…).

DIY how to make a baseball birthday cake

This Baseball Birthday Cake is very easy to put together. I made the cake the night before and then frosted and decorated it the morning of the birthday. While the general idea is basic, I am sharing this simply because everybody knows a baseball fan, and who doesn’t love a fun cake! This Baseball Birthday Cake is sure to put a huge grin on anybody’s face.

Baseball Birthday Cake

Directions for decorating a 9-inch round baseball birthday cake

Ingredients

1 round cake, frosted with white frosting
red licorice vines
sweetened coconut (optional, for grass)
green food coloring (optional, for grass)

Instructions

Put cake on serving plate or cake board.
Cut licorice into ½" inch pieces (approximately 72-80 pieces, depending on size of and spacing on the cake).
Take 2 licorice pieces to create a wide v-shape, like the lacing on a baseball, and place on top of the frosted cake. Repeat with remaining pieces until desired "lacing" is achieved.
To make grass, put coconut in a ziploc bag. Put a couple drops of green food coloring in bag with coconut and seal bag. Then shake and squeeze/massage together until coconut has turned green. Sprinkle along outside of cake, as desired.

Notes

I found cutting the licorice vines the night before decorating made them less sticky on the hands when placing them on the cake. Also, if you aren't able to find licorice vines, you can easily use red frosting for the laces.

Filed Under: dessert, Recipes Tagged With: baseball, birthday, cake

Healthy Banana Cookies

February 17, 2013 ·

Healthy Banana Cookies are a chewy, fruit-filled cookie made using some of my favorite foods – oats, dates and bananas. They are made from simple, wholesome ingredients, have no butter and added sugar, thus making them a healthier choice. I love the simplicity of these cookies and have to admit these cookies made a delightful breakfast! These Healthy Banana Cookies also happen to be dairy free and can be gluten free.

Healthy Banana Cookies from Alida's Kitchen

I have had this at the top of my ‘to make’ pile for months just waiting for some super ripe bananas. While we always have plenty of super ripe bananas in the house, they’re typically reserved for Pumpkin Banana Muffins or Pumpkin Banana Pancakes (or Strawberry Banana Pancakes once strawberry season hits). Fortunately, I was a muffin and pancake making machine in advance of our new baby’s arrival, stocking the freezer full of Adam’s favorite banana goodies. With a stocked freezer and 3 very ripe bananas, it was finally my opportunity to try these Healthy Banana Cookies!

Healthy Banana Cookies

Yields: approx. 24 cookies

Ingredients

3 very ripe bananas
2 cups rolled oats (old-fashioned or quick cooking work fine)
1 cup (8 ounces) pitted dates, chopped
⅓ cup canola oil
1 teaspoon vanilla extract
1 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
In a large bowl, mash bananas. Add oats, dates, oil, vanilla and cinnamon, and mix well. Let sit for 15 minutes.
Drop dough by rounded teaspoonful onto prepared cookie sheets. [Note: the cookies don't spread so you may want to shape them a bit]
Bake cookies for 20 minutes, or until they are golden brown. Let cool on cookie sheet for 5 minutes and then move to a wire rack to cool completely.

Notes

These are best enjoyed the day after baking.

Coincidentally, this is also the first month of the Eating the Alphabet Healthy Recipe Challenge for 2013, hosted by Brenda of Meal Planning Magic. Each month, several bloggers will focus on healthy recipes featuring fruits, vegetables grains or legumes, from a couple different letters (this month it is A or B). I thought Healthy Banana Cookies would be the perfect healthy recipe to start off this fun series.

Filed Under: breakfast, dessert, gluten free, healthy, kid-friendly, Popular, Recipes Tagged With: alphabet challege, baby/toddler, banana, cookies, dairy free, dates, easy

Warm Chocolate Pudding Cakes

February 13, 2013 ·

While Valentine’s Day isn’t a huge deal at our house, it does give me a reason to bake up something extra special…usually involving chocolate. Warm Chocolate Pudding Cakes are definitely something special. They are a simple yet decadent dessert that is pure comfort food. They are also surprisingly quick and easy to make and can even be made a day in advance (great for entertaining!). The recipe can easily be halved to serve only two, OR make the full recipe and enjoy one set of cakes one day and enjoy them again the next day. Warm Chocolate Pudding Cakes are delicious as-is, or topped with your favorite ice cream. I had vanilla bean on hand, which was classic and tasty, but I am drooling over the idea of a salted caramel ice cream topping these cakes.

Since I made the full recipe for the two of us, we got to enjoy Warm Chocolate Pudding Cakes two nights in a row. I’m pretty sure Valentine’s Day is going to become one of our favorite holidays now, if it means special desserts like this!

Warm Chocolate Pudding Cakes

Yields: 4 servings

Ingredients

4 ounces semi-sweet or bittersweet chocolate, chopped
4 tablespoons (1/2 stick) butter
4 tablespoons granulated sugar, divided
2 eggs, whites and yolks separated
1 teaspoon vanilla extract
pinch of salt
Cooking spray

Instructions

Preheat oven to 375 degrees (if not making ahead). Spray four 6 to 8 ounce ramekins with cooking spray, place on a baking sheet and set aside.
In a double boiler (or a mixing bowl placed over simmering water), melt chocolate and butter, stirring occasionally. Once melted, remove from heat and mix in 2 tablespoons sugar and then egg yolks and vanilla, stirring until until combined. Set aside.
In a medium bowl, beat egg whites and salt until soft peaks form. Add 2 tablespoon sugar and beat until stiff and glossy.
Fold ⅓ egg white mixture into chocolate mixture, gently stirring to combine. Add the rest of the egg whites, gently folding until combined. Divide evenly among prepared ramekins. (If making ahead, stop here. Cover cakes with plastic wrap and refrigerate until ready to bake).
Bake for 15 to 20 minutes, or until the cakes puff up and the tops begin to crack. Be careful not to over bake. A toothpick inserted in the center should come out gooey. Serve warm or at room temperature, topped with ice cream, if desired.

Source: Everyday Food, December 2006

Filed Under: dessert, Recipes Tagged With: chocolate, easy, entertaining, make ahead, valentine's

Lemon Buttermilk Cake

January 31, 2013 ·

easy lemon buttermilk breakfast pound cake

We had a special surprise arrive last Friday ~ our baby decided to arrive a little early! Naturally, when there is a birthday, there must be a birthday cake. This Lemon Buttermilk Cake is quick and easy enough for a sleepy mama to whip together in minutes. It’s not only simple to make, but the lemon cake is perfectly lemon-y, refreshing and delicious. To dress it up, I added a simple lemon buttermilk glaze to drizzle over the loaf, with some extra to drizzle on the slices. This cake is so good as-is, but the glaze adds a little something that makes it feel extra special. Adam could not get enough of the baby’s birthday cake, and I discovered that despite not being a frosting person, he loves glaze. Who can blame him!

Now to the baby details! We had a baby girl named Greta Rose. She is an easy baby so far and super sweet. Seems fitting I guess, because the same could be said about Lemon Buttermilk Cake! 🙂

easy lemon buttermilk breakfast pound cake with lemon glaze

Lemon Buttermilk Cake

Yields: 8 to 10 servings

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1½ cups granulated sugar
½ cup canola oil
¾ cup buttermilk, well-shaken
2 eggs
1 tablespoon lemon zest (finely grated, approx 2 lemons)
¼ cup lemon juice (approx 1½ lemons)
1 teaspoon vanilla extract
Cooking spray
GLAZE:
1 cup powdered sugar
1½ tablespoons fresh lemon juice
1 to 2 tablespoon(s) buttermilk, well-shaken

Instructions

Preheat oven to 350 degrees. Spray 8"x4" loaf pan with baking spray and set aside.
In a large bowl, whisk together flour, baking powder and salt.
In a medium bowl, add the sugar, oil, buttermilk, eggs, zest, juice and vanilla and whisk to combine.
Add buttermilk mixture to flour mixture and whisk to combine. Pour into prepared loaf pan.
Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 15 minutes and then transfer to a wire rack to cool completely.
To prepare glaze, in a small bowl, whisk the powdered sugar, lemon juice and buttermilk until well-blended. Drizzle over cooled cake, as desired.

Sources: Real Simple for the cake, Cooking Light for the glaze

Filed Under: breakfast, dessert, kid-friendly, Recipes Tagged With: brunch, buttermilk, cake, easy, lemon, quick

12 Weeks of Christmas Treats ~ Round Up

December 20, 2012 ·

12 Weeks of Christmas Treats from Alida's Kitchen

Each week for the past 11 weeks, I have joined a group of bloggers in sharing a variety of holiday treats as part of the 12 Weeks of Christmas Treats (I missed week #1). I can’t believe we started all the way back in September, and here we are less than a week away from Christmas! In the event you still have some holiday treats to make (or if you’re like me and stockpiling recipes for next year!), below is a round up of the treats I shared. Just click on the recipe name after the Week # and you’ll be directed to the corresponding post.

I have also selected an “Alida’s Pick” from each week, featuring a link to a recipe by another blogger. There are so many delicious recipes that were shared over the past weeks, it was hard to choose.

I want to thank Brenda from Meal Planning Magic for hosting the blog event 12 Weeks of Christmas Treats, as well as all the other fellow bloggers for participating. My list of recipes to make has increased exponentially as a result!

Week #2: Grandma’s Lemon Bars

Alida’s pick from Week #2: Pumpkin Coffee Cake by Baker Street

Week #3: Pumpkin White Chocolate Chip Cookies

Alida’s pick from Week #3: Peppermint Marshmallows by The Redhead Baker

Week #4: Easy Chocolate Sandwich Cookies

Alida’s pick from Week #4: Snickersnaps by Cooking to Perfection

Week #5: Mounds Brownies

Alida’s pick from Week #5: Peppermint Patties by Delicious Melicious

Week #6: Pumpkin Bundt Cake

Alida’s pick from Week #6: White Hot Fudge Sauce by Baked Bree

Week #7: Sunny Blossoms

Alida’s pick from Week #7: Candy Cane S’mores by Roxana’s Home Baking

Week #8: Pumpkin Cheesecake Bars

Alida’s pick from Week #8: Pretzel S’mores by Books ‘n Cooks

Week #9: Pumpkin Surprise Cupcakes

Alida’s pick from Week #9: Peppermint Blondies by Kitchen Meets Girl

Week #10: Grandma’s Caramel Bars

Alida’s pick from Week #10: Mini Pumpkin Cheesecakes by Karen’s Kitchen Stories

Week #11: Peppermint Twist Kiss Cookies

Alida’s pick from Week #11: Soft Sugar Cookies from Midwestern Girl

Week #12: Chewy Ginger Cookies

Alida’s pick from Week #12: Peppermint Cake Roll by Baking and Boys

Filed Under: dessert, Recipes Tagged With: 12 weeks of Christmas Treats, christmas, halloween, holiday, thanksgiving

Cream Cheese Meltaways

December 18, 2012 ·

Cream Cheese Meltaways with Lemon Glaze are little bite-sized cookies that are a light and delicious addition to any holiday cookie platter. These cookies were a new addition this year, and they were an instant favorite! The lemon glaze gives just a hint of lemony sweetness to the cream cheesy butter cookies. The recipe for glaze makes plenty. You could probably get by with using half the glaze recipe, or better yet – double the cookie recipe…these will go fast!

Cream Cheese Meltaways

Yields: 36 cookies

Ingredients

1¼ cups all-purpose flour
½ cup cornstarch
⅛ teaspoon salt
1 cup powdered sugar
½ cup butter, softened (I used light butter)
2 ounces block-style Neufachtel cream cheese (1/3 less fat/light)
1 teaspoon vanilla
Glaze:
1¾ cups powdered sugar
¼ cup fresh lemon juice
assorted sprinkles, for decorating (optional)

Instructions

Preheat oven to 375 degrees. Line cookie sheets with parchment paper and set aside.
In a medium bowl, whisk flour, cornstarch and salt until combined.
In a large bowl, add powdered sugar, butter, cream cheese and vanilla and beat at medium speed until light and fluffy.
Add flour mixture to butter mixture, stirring until combined. (Note: dough will be dry and crumbly).
Shape dough into 1-inch balls (be careful not to overwork dough) and place on prepared cookie sheets.
Bake for 8 to 10 minutes, or until bottoms of cookies are lightly browned. Cool 5 minutes of pan and then move to wire rack to cool completely.
GLAZE: In a medium bowl, whisk powdered sugar and lemon juice until smooth. Dip the tops of cooled cookies into glaze and place on wire rack. Decorate with sprinkles, as desired. Let cookies stand until glaze is set.

Source: Cooking Light