Category Archives: Desserts

Rice Crispy Treat Halloween Pumpkins

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Punkin' Head

Punkin’ Head


Ingredients

Rice Crispy treats balled up into the size of golf balls

Orange melting chocolate wafers

Orange sanding sugar

Green tic tacs or green twizzlers for stems

Candy eye balls

Gourmet writing pen

Lollipop sticks

*I get all my supplies at Cake Art in Tucker, but if you aren’t local in Atlanta, you can get melting chocolate and decorating supplies at Michael’s Craft store.

Directions

Ball up Rice Crispy Treats and insert lollipop sticks.  Melt the chocolate wafers in a double boiler or in a glass bowl on top of a small sauce pan with 1-2 inches of simmering water.  Stir until melted—about 5 minutes.  Let chocolate cool for 10 minutes before dipping balled up Rice Crispy treats.  Dip treats in chocolate and twist sticks to shake off excess chocolate.  Sprinkle sanding sugar on if desired, and place one tic tac at top of the treat for the pumpkin stem.  If you’re using candy eyeballs, stick them on before chocolate dries!  Once chocolate is hardened, use your Gourmet writing pen to draw on cute or scary pumpkin faces!

Pumpkin Pop Party Favors

Pumpkin Pop Party Favors

These are the perfect favors for a Halloween party– whether you’re entertaining kids or adults.  I made a bunch this weekend for a party– instead of drying the pops upright, I had the sticks facing up so they’d be easy to grab. I also used green twizzlers for the stems because I couldn’t find Green tic tacs!

Cut up green twizzlers to use as pumpkin stems

Cut up green twizzlers to use as pumpkin stems

Once the pops were dry, I put them into cellophane wrappers and tied an orange and black ribbon around each one.  Super cute.  Super delish.

Cellophane Bags and festive ribbons take the pops to a whole new level of cute!

Cellophane Bags and festive ribbons take the pops to a whole new level of cute!

 

Oreo Truffle Halloween Cats

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Nothing says Halloween like Black Cats and nothing says delish like Oreo Truffles.  Yup, that’s right.  This is the Truffle Love Child of Double Stuff Oreos and Cream Cheese.  Just do yourself a favor and don’t leave yourself alone with them for long….or it’ll be bad luck– (for your waistline!)

Here, kitty kitty!

Here, kitty kitty!

Oreo Truffle Halloween Cats

1 package of Double Stuff Oreos

1 8oz package of full-fat cream cheese

Lollipop sticks

1 package of dark chocolate melting wafers

Candy Confetti

Candy Eyeballs

Gourmet Writing pen

*block of styrofoam

 

Whip together Oreos and cream cheese in food processor until batter is smooth.

Put truffle batter in freezer for 2 hours

Ball up batter into golf-size balls and insert lollipop sticks

Melt Cake Art dark chocolate wafers in double boiler on low heat

Insert cat ears (Cake Art’s candy confetti) into truffles and dip in melted chocolate

Stick on candy eyeballs and nose while chocolate is still wet

When truffles have dried, use Cake Art Gourmet Writer to draw on whiskers and/or eyeballs

*It’s helpful to use a block of Styrofoam to stick your truffles in to dry them!

Bourbon Banana Bread

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Bourbon Banana Bread....3 of my favorite things

Bourbon Banana Bread….3 of my favorite things

…Because I always want an excuse to add booze to my bread.

Ingredients

1 c. sugar
1/2 c. butter
3 very ripe bananas mashed
2 beaten eggs
2 c. flour
1 tsp. (teaspoon) baking soda
1 Tb Jack Daniels

Topping (put on after baking for 40 minutes)

3 Tb butter
3 Tb brown sugar
3/4 cup pecans

Melt 3 Tb butter with 3 Tb brown sugar in a sauce pan on medium heat and stir in 3/4 c. pecans. Stir until pecans are lightly toasted, about 5 minutes.

Cream butter and sugar. Add bananas, eggs and Jack Daniels. Combine baking soda with flour and stir into banana mixture. Bake in greased bread pan for 40 minutes in a preheated 350 degree oven. Pull out the pan after 40 minutes, pour on the brown sugar/butter/pecan topping and bake for another 10 minutes.

It turns into a crusty, sugary, buttery, pecan nutty delish of all delish. OMG.

 

Peach and Brandy Marscapone Cheesecake with Pecan Crust and a Sweet Balsamic Reduction

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Peach and Brandy Marscapone Cheesecake that won't make your ass fat, I peeeeeromise!

Peach and Brandy Marscapone Cheesecake that won’t make your ass fat, I peeeeeromise!

Now before you get your panties in a bunch cuz I’m tempting you to cheat on your diet— relax. It’s Sugar Free! And it’s Gluten Free! Go ahead, let your friends think they’re indulging– no one has to know it’s goodferya!

Cheesecake filling:
1 Tb butter
3 peeled, pitted peaches
1/4 cup brandy
1 Tb vanilla extract
1/2 tsp cinnamon
pinch of nutmeg
8oz marscapone cheese
2 1/2 blocks of cream cheese (two 8oz boxes and 1/2 of another) *bring to room temperature
1 Tb fresh lemon juice
3 eggs
1/2 cup Truvia

Crust:
2 cups of pecans ground up in the food processor until fine
3 Tb of melted butter

Topping:
3/4 cup balsamic vinegar reduced down to a sweet syrupy delish

In medium sauce pan, melt butter and stir in peeled, pitted peaches. Smash down peaches into the butter and let simmer for 5 minutes on medium heat. Add 1/4 cup brandy, vanilla, cinnamon and nutmeg and let the peaches macerate (fancy way of saying let them get mushy and absorb the booze and butter!) for another 10-15 minutes, stirring every few minutes.

Put peach mixture into a food processor (or blender) and mix for 30 seconds. Add the marscapone and the cream cheese, lemon juice, truvia and eggs and blend for 1-2 minutes until combined without any lumps.

Combine pecans and melted butter and press down into a greased Springform pan. Pour in cheesecake filling and bake at 325 for one hour. Cool cheesecake in fridge for 3 hours before serving.

Immediately before serving, make balsamic topping. Pour 3/4 cup balsamic vinegar in a sauce pan and bring to a boil. Reduce down on medium high heat until balsamic vinegar turns the consistency of syrup. Drizzle on top of cheesecake right before you serve it.