Peaches & Cream Frozen Yogurt

Um…hold on.  Hold the phone.  What’s happening?  What is this weather?  Is this…is this…spring!?!  We don’t want to jump the gun here team you know, it being MAY and all…but can we say it?  Can we officially put our puffy coats away?!

Well you know what?  We’re doing it.  Spring cupcakes.  SPRING.  And you know what we’re doing to celebrate?  Making frozen yogurt that’s what.

Sure, that might read a little more summertime to some, but Abby was in Boston babysitting for the VP and she gets overexcited in large suburban kitchens. 

And then she saw the ice cream maker (which are physically & spatially impossible to own in a Manhattan galley kitchen), and well, the rest is history. 

Plus this recipe has 4 ingredients and comes together in about 2 minutes flat which, when the VP is requesting jumpy, jumpy, jumpy, slowing cresting from a whisper to a scream, time is precious.

So happy spring cookies!  We’re declaring ice cream season officially open.

Peaches & Cream Frozen Yogurt
Adapted from Week of Menus
Makes 1 Quart

Print Recipe 

3 cups frozen, chopped peaches, slightly thawed (or if you have fresh peaches go ahead and use those)
2 cups low fat Greek yogurt
2 tablespoons honey
1 tablespoon vanilla extract

In a blender, combine peaches, yogurt, honey & vanilla & blend until smooth.  Pour mixture into an ice cream maker and mix for about 20 minutes.  Place frozen yogurt mixture into a plastic container and continue chilling in freezer until set.


Salted Caramel & Chocolate Swirl No-Bake Cheesecake

So remember when we were supposed to spend an entire month baking "healthy" desserts? When was that? Oh right. Last month. Yeah, we totally failed at that. We are sorry. For real.

I mean, we tried. Sort of. It's just that we can't completely wrap our heads around healthy desserts. Is that like a piece of fruit? Or all-natural ingredients? Or fiber-y snacks?

We just like processed foods too much. Like whipped cream from a can and double-stuffed Oreos and new-fashioned peanut butter (as opposed to the old-fashioned-you-must-stir-it kind). It's not something we are totally proud of, we really should eat healthier, but we kind of think desserts should be fatty and bad for you and chocolatey and sweet and smothered in caramel or frosting and filled with pastry cream and served a la mode.

So, instead of baking healthy desserts last month we just didn't bake at all and then the first chance we got we made this. Salted Caramel and Chocolate Swirl No-Bake Cheesecake. BAM. CARAMEL. SWEET. FAT. CHOCOLATE. DELICIOUS. BOO-YAH.

We made sure to have a sliced apple for dessert the next day. With peanut butter. And Nutella.

Salted Caramel & Chocolate Swirl No-Bake Cheesecake
Serves 10-12
Adapted from Olive 

Print Recipe

13 ounces Oreo Cookies
6 tablespoons unsalted butter, melted
1 10-ounce jar (-ish) good caramel sauce
1 teaspoon sea salt
4 ounces good dark chocolate
1 teaspoon instant espresso
1 pint heavy cream
20 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioner's (powdered) sugar
8 ounces creme fraiche 

Blitz the Oreo cookies in a food processor fitted with a metal blade until a fine crumb. Add in the melted butter and whizz again to blend. Press the cookies into the bottom and gently up the sides of a 10-inch springform pan. Chill.

Microwave the caramel until it is just runny enough to pour. Stir in the sea salt. Set aside. Then, melt the chocolate, espresso and 1/2 cup of the heavy cream in another glass bowl in the microwave. Cook for 30 seconds at a time, stirring in between until just melted. Cool slightly.

Using a stand mixer fitted with the paddle attachment or electric handheld mixer, beat the cream cheese, vanilla, powdered sugar and creme fraiche until smooth. Add the remaining 1 1/2 cups of heavy cream and mix. 

Spoon half the cream cheese mixture into the chillled springform pan and spread evenly. Drop giant blobs of the cooled caramel sauce and the cooled chocolate mixture over the cream cheese pan. Spoon the remaining cream cheese mixture on top and then drizzle more of the caramel and chocolate on top to taste. Using a sharp knife, gently swirl the caramel, chocolate and cream cheese together or create a ripple through the top. Don't overdo it. Cover and chill for 4-6 hours or overnight.


Triple Chocolate Chunk Cookies

Whoa.  We mean, seriously.  WHOA.  Excuse us, but where did March go?  Wasn't it like just March?  And now we're halfway through April!?!?  

Note to self: TAXES!

So once again, we're having to apologize to you cookies.  We're sorry we're slacker baking bloggers.  We promise we haven't been baking behind your back (never!).  We've just had an unfortunately large amount of things going on.

You know, things that make you forget about taxes til APRIL 14.  Sheesh.

And for reals don't even get us started on our DVR.  We're a good month behind on Smash.  A MONTH.  Like, we have no idea who's even playing Marilyn anymore!!  

And what's going on with Angelica Houston's ex husband?!  And that hipster off off Broadway musical thingy they were starting to talk about?!?  


Well no more muffins, no more.  We baked.  We know.  Novel thinking for baking bloggers.

We baked and we baked kinda good (if we do say so ourselves).  

Cookies.  Like really really REALLY excellent cookies.  We went for the peanut butter cups.  And the chocolate chunks.  And just because we're pretty sure we're losing it just a little bit and because we have no idea what's happening in primetime musical dramas, we went for the white chocolate.

We were in a dark place, y'all.

And did we mention our camera has gone MIA??  Rrrrrright.  So these images are coming to you courtesy of a super janky iPhone 4.

But that's ok.  We're ok.  Because these cookies may have revived us.  Given us back our baking mojo.  Made us see the candy coated light.

Now excuse us while we watch 6 hours of Smash.

Triple Chocolate Chunk Cookies
Makes 12-15 large cookies

Print Recipe 

1 stick unsalted butter, cold & cubed
1 stick margarine, cold & cubed
1/2 cup granulated sugar
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped Reese's Peanut Butter Cups
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips or chunks 

In the bowl of electric mixer fitted with paddle attachment, cream together the butter and sugars until well blended and fluffy. Add eggs, one at a time and beat until well incorporated.

Into the bowl, add the flour, salt, baking soda, baking powder and mix until just combined. Gently fold in peanut butter cups & chocolate chips.  Cover the bowl with plastic wrap & chill dough for at least an hour.

While the dough is chilling, preheat oven to 375 degrees.

Scoop out 2 oz balls of dough and place each on sheet pan lined with parchment paper.  Bake 14-16 minutes on a rack in the upper third of the oven until very lightly browned.  (Be sure not to bake these on the bottom rack in the oven – the recipe has a large amount of brown sugar that could cause the bottoms to burn).


Chocolate Mousse (with Avocado shhh!!)

Oh goodness cupcakes, er we mean bran muffins.  Seriously, can you tell we're not a healthy baking blog?!

Really?!  What gave it away?  The lack of um...healthy blog posts perhaps!?  Sorry for the absence - we promise we've been being healthy (er....ish)!

Apparently for us to be healthy we just stop baking.  

Clearly that says nothing about our normal recipes.  Riiiiiiight.

Anyway, we're back and we're figure this healthy dessert thing out.  And boy do we have a puzzle for you cookies today.

Chocolate mousse.  With avocado.  We know!  WE KNOW.  

You're all like "whaaaaaaaaaaaaaaaaaaaaaaaaaaa are you crazy fake healthy bakers even talking about?"  

And we're all like "DUDE we know, we KNOW."

For reals though, it's apparently all the rage.  Look at healthy baking blogs.  You know, like not this one for example, and see for yourself.  People are doing this.  Healthy people are doing this.  So you know who's gonna do this??

Yeah.  US.

(For a month only obvs.)

The recipe is weird.  Making it is weird.  Typing weird three times makes us seriously question why it's spelling the way it is.

But you know what's not weird?  DELICIOUS CHOCOLATE AVOCADO MOUSSE.

Health.  Booyah.

Chocolate Avocado Mousse
Serves 2 to 4

Print Recipe

2 avocados, seeded and roughly chopped
1/3 cup cocoa powder
1/3 cup agave syrup
1 tablespoon vanilla extract

Place all ingredients in the bowl of a food processor and puree until smooth, 2-3 minutes.

Sample, adjusting agave as needed.

Chill covered until firm, 2 hours or overnight.  Store covered in the fridge.


A Healthy Dessert Round-Up

Soooooo...while we sit here sifting through the internet for delicious AND nutritious desserts to make for you cupcakes this month (wah, this is hard), we were thinking, maybe we aren't as unhealthy as we once thought (riiiiight, they say, empty carton of ice cream in hand). But, we were actually kind of surprised. A bit like taking a step back from your latest craft project (ahem, Katy) and thinking, 'it's not so much a Monet but this paint-by-numbers is kinda classy.'

Now, of course, we've already established that our health-food standards are fairly low (red wine = cancer-fighting miracle drink) and last week's larabars were largely made of dark chocolate (dark chocolate = cancer-fighting miracle food), but, hey, we're trying. E for effort. 

So, while we continue to sift through the internet, enjoy these healthy baked wonders that are definitely, maybe calorie-free, fat-free, full of fiber and cancer-fighting miracle ingredients and might make Bradley Cooper marry you.  

Almond Milk Granita

This granita is a good way to start the day. When you are full of freshness and will power and before you've broken into the wine and cookies at midday.

Homemade Granola Bars

Universal fact; all granola bars are good for you. Particularly those with seeds and nuts and millet (it's a thing).

Almond Orange Florentines

These cookies are SO THIN! There is nothing to them. It's like eating Almond Chocolate air only delicious.

Banana Soft-Serve

For reals, muffins. This is prolly the healthiest item we have ever and will ever make. 

Blue-Eyed Bakers' Granola

No joke, people are friends with us largely because of this granola. They ask for the recipe and we direct them to our amazing website and they are SHOCKED that it isn't a secret recipe. They tell us we are sitting on a gold mine. Alas, we're kind of lazy, you can capitalize on this granola!

Morning Glory Breakfast Cookies

Er, a bit of a stretch but these cookies have carrot in them! And raisins! Maybe just don't make them into whoopie pies like we did. Whoops.