Showing posts with label Sweet Treats Recipes. Show all posts
Showing posts with label Sweet Treats Recipes. Show all posts

Monday, July 10, 2017

Kale Brownies

Kale and brownies...I know it doesn't sound so appetizing. It is not just kids who turn their noses away from kale, despite of all the good benefits of this vegetable. Some grown ups can not make themselves eat this wonder veggie.  Our youngest have the strongest aversion to veggies. Luckily, she now eats peas and carrots on fried rice.  Over the years, I now have some tricks up my sleeve to get her to eat vegetables.

I have mixed zucchini with muffins , spinach with popsicles . I am also known for mixing grated sweet potatoes in meatballs and meat loaf. See here for : Chocolate Zucchini Muffins and Fruit and Veggie Popsicle.

Back to kale and brownies. You can mix kale with brownies without tasting the kale!  Trust me. Lily's got this awesome skill of dissecting her meals inside her mouth. Gross sounding BUT this skill of hers is funny and puzzled me through out the years. She can detect, the smallest piece of diced or shredded veggies in her mouth.  This kale brownies however was a HIT. She not only ate a couple right off the bat but she happily declared that this brownie recipe is soooo great.  They are moist, fudgy and full of chocolate goodness. Go ahead and give it a try!


1 large bunch kale
1¼ cup flour
2 Tbsp. cocoa powder
1 tsp. salt
1 cup semi-sweet chocolate chips
1 cup  unsalted butter ( if using salted, skip the salt)
1½ cups granulated sugar
½ cup packed brown sugar
4 eggs at room temperature, beaten
1½ tsp. vanilla extract

Wash the kale and pat it dry. Only use the leafy parts of the kale. Place the kale leaves in a steamer and steam for 5 minutes or until wilted. Puree the kale using a  food processor. Drain any excess liquid and set aside the kale.

You will have approximately have 1 cup of  kale. 
In a separate mixing bowl, combine the flour, cocoa powder, and salt. 

 Mix until thoroughly combined. Melt the chocolate chips and butter. I did not use a double broiler. I just used the microwave. Starting at 20 seconds stirring and then 10 second intervals until evenly melted and smooth. Let the melted chocolate sit until it cools to room temperature. 

Add the eggs, kale, sugars, and vanilla in a separate bowl.

 Mix the kale mixture with the chocolate mixture until combined. 

Gently fold in the flour mixture until just barely combined, taking care not to over-mix.

 Prepare a 13″x 9″ pan by greasing it with butter and then lining it with parchment paper.  Carefully pour the brownie batter into the pan. Bake at 350 degrees for 35 minutes, or until a toothpick comes out clean. 

Carefully lift the brownies up (by holding on to the parchment paper) and transfer to a cooling rack. Leaving the brownies on the pan may over cook it and it will make your brownies really dry.  This is totally optional but you can sift powdered sugar on top of the brownies.

If you are wondering if they ever figured my "secret" ingredient.... the answer is NO. It is deceptively delicious and tasty! 

It is fudgy and dense.  Who knew that I can successfully have our youngest eat Kale?  I know for sure that this is not going to be the last time that I will be whipping up these  homemade brownies.

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Friday, June 30, 2017

Patriotic Swirl Cupcakes

It's been crazy hot here in Inland Empire! Triple digit miserable hot. I do all the cooking and baking early in the morning to avoid overheating the whole house. You can't take this girl away from baking treats. I've been on a cupcake craze lately. Looking for a cupcake recipe from scratch.  In fact, I made a Pinterest board dedicated to my love for cupcakes. Though my love for cake pop is also right there with my love for easy and simple cupcake recipes.

How do you make easy cupcakes from scratch?

This simple and easy cupcake recipe that I will share with you is a basic white cupcake. It is not crumbly and dry. Moist and full. It's uses all purpose flour and not cake flour. It needs egg whites only. I used Aldi's Fit N Active egg whites. We do have regular milk so I used almond milk instead. It turned out crazy good.

Don't get me started with the easy and simple buttercream frosting. With all the recipes that you can fin for cupcake frosting, by far this is the easiest that I found. You will also find some product suggestions that I used making these cupcake . I have provided amazon links as well. Please see my full disclosure HERE.


This easy and simple cupcake recipe makes: 24 cupcakes

3 cups all purpose flour
1 tbsp baking powder
1/2 cup butter, softened
1 1/2 cups, sugar
3/4 cups milk
5 egg whites

Buttercream Frosting
4 cups confectioners sugar, sifted
2 tbsp milk
1 cup solid vegetable shortening

 Tools you will need : piping bags, tip # , Wilton color right system, flour sifter , extra bowls , cupcake liners, electric mixer ( This is the mixer that I use and love.).


Let's start with the cupcakes. Line your cupcake/muffin tin with paper liners.  Pre heat oven to 350 degrees.  Sift flour and baking powder.

Beat butter until light and fluffy. Add in vanilla, mix well. Add flour alternately with milk. Your batter will look really dry.

In a separate bowl, beat the egg whites until stiff ( NOT DRY). Fold the egg whites into the batter.

Pour batter into the prepared cupcake tin. I used a tablespoon to measure my batter. I did 3 tbsp for each slot.  Bake for 7- 19 minutes. Check if it is fully baked by inserting a toothpick into the center of the cupcake. When it comes out clean, you are good to go! Transfer the cupcakes onto a cooling rack.

Are you ready for the buttercream frosting? Note that I am making a pure white icing. If you are not wanting to produce a pure white icing , reduce the shortening to a 1/2 cup only, then add 1/2 cup of butter.
Beat the shortening , 1/2 tsp NO COLOR butter flavor  and vanilla. Gradually add the sugar, one cup at a time on a medium speed. Icing may appear dry at this point, gradually add milk and beat at medium speed.
 If you want a thinner consistency ( add 2 tbsp of milk or water).
I divided my icing into three bowls . Reserve the white icing and set aside.

Start adding the colors.

For the red : 40 R
Blue : icing + 26 B + 8 R + 4 P

 I used Wilton Color Right System

I enjoyed tinting the icing! I also used Color Swirl 3- Color Coupler.

Fill each bag with red, white and blue icing and fitting with tip #1M . Pipe a  swirl on each cooled cupcake. 

 Aren't they pretty?

 Decorate your cupcakes with your favorite sprinkles!  I used patriotic star sprinkles .

You can  also use cupcake toppers or colored sugars. Now that is the really fun part! 

I just love the colors!  The cupcake is not dry and crumbly.  If you have left over buttercream frosting, just put it in an airtight container store it in your refrigerator. When you are ready to use it, just bring it to room temperature and "re- fluff" .
Use the left over on cookies too!  Our girls love to decorate cut out cookies . I hope that you will enjoy this easy cupcake recipe.

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Monday, June 19, 2017

Walnut Apple Crisp

Home stretch. Teachers, the students and parents are all in the home stretch. Summer vacation is fast approaching! We already planned our summer activities and lessons. Honestly, I am looking forward for lazy mornings. Some school already had their last day of school this week. Speaking of last day of school, do not forget to grab your FREE last day of school printables HERE.

With all the end of the school year recognition and awards that you may see across social media, just a reminder to also celebrate them . Not just their school awards , trophies and grades. Read , 35 Ways to Celebrate Your Children. 

Do not get caught up with their certificates and of course we should be proud of them! It is YOUR and YOUR KIDS hard work. But beyond the school recognition, there are ways and reason to celebrate our kids. What better way to celebrate an event ( or no event) with a very easy to make and delicious warm WALNUT APPLE CRISP. I have made this in the past and I made a couple of revision. I added more butter and added walnuts. My husband and kiddos loved it. This is THE BEST WALNUT APPLE CRISP.

It is seriously frugal and easy to make. You can skip the walnuts if you want it to be more budget friendly . BUT, the walnuts are my favorite in this recipe. Serve it warm or room temperature, it is just as good. Serve it with whipped cream or vanilla ice cream.

Are you drooling yet?

I am over at My Joy Filled Life, sharing this recipe.

It is so goood! Tasty all the way to the bottom. We seriously scraped the dish, no left over policy you know ( wink wink!)


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Sunday, May 14, 2017

Easy Mustache Royal Icing Cookies

I've always been intimidated with Royal Icing. I have a separate Pinterest board dedicated just for Royal icing. I've tried making it, I failed. It is just way too overwhelming for me ( and no it is not the cleaning part). It was either to stiff or too runny. Then one day, Lily and I are browsing through Instagram's baking videos. She was so interested in cookie decorating!

She asked me if we can make cookies, so she can decorate. How can I say no to that? I always enjoyed getting our girls involved in the kitchen ( and again no, not the cleaning part). To my surprise, I bravely took all of my supplies and conquered this. It's about time to give it a try again. Let me first throw it out there that these cookies are not as close as the "professionally made by bakers". However, these cookies are :

1. Full of memories of me and our youngest baking together.
2. Will be eaten by little kids who look up to their "mommy baker"
3. Delicious.

What I certainly love about this sugar cookie recipe is that they do not need to be chilled. It is very simple and delicious on it's own.


Sugar Cookies:

1 Cup unsalted butter
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups all purpose flour

Preheat oven to 350° F.
Using a mixer cream butter and sugar until smooth, about 3 minutes.
Beat in egg, vanilla and almond extract.
In a separate bowl combine baking powder with flour.
Add the dry ( flour mixture) ingredients to the wet ingredients a little at a time.
 If the dough looks stiff for you  , place it on a clean surface Wet your hands and finish off kneading the dough by hand.
I divided the dough into 2 batches. Roll it out onto a floured surface and cut with your mustache cookie cutter. I rolled it out to 1/4 " thickness
Bake at 350 for 6-8 minutes.
Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

There is no need to chill the dough , it came out really good.

Royal Icing:

4 cups confectioners Sugar
2 tbsp Meringue powder
6 tbsp water

Materials Needed:

Etching tool or toothpick
Squeeze bottles
12 inch disposable bags
Edible marker
#3 Wilton tip


Have all of your materials ready.

Mix all ingredients on low speed for 7-10 minutes or until the icing loses its shine. Add more water by the teaspoon if it appears too stiff.

 Place some of the icing into a disposable pastry bag fitted with a #3 tip and outline the outside of the cookie.  Save some icing for the flooding. Just make sure to cover the bowl with moist paper towel.

 You’ll want to make sure that the outline is pretty well set before moving on to flooding the cookies.

Using a spray bottle , spray water into the remaining icing until the icing reaches an almost liquid consistency. Pick some icing up with a spoon and let it drizzle back into the bowl – the drizzle should disappear into the bowl within 10 seconds. Place the icing into a squeeze bottle. Now you are ready to flood the cookies.

Squeeze in the icing to almost fill the inside the cookie.Using an etching tool or  a toothpick , gently distribute the icing to empty spots. 

The cookies need to dry completely before adding the designs.I did let them sit overnight. Before I added the "hair" design using an edible marker. You can also use the royal icing ( piping consistency). I just do not have any black coloring on hand.

I am happy with the way it turned out. Of course , it does not look nearly as nice as the "professionally baked royal icing cookies that I love to watch on Instagram. BUT it is perfect for non-bakers like me. Easiest to boot!

Our five year old will for sure agree.

Don't forget to pin and share!

Monday, February 13, 2017

Mouthwatering Snickerdoodles

Are you a cookie lovin family? We are..we love them. We love them soft and chewy.We  love them chunky. We love them a little crunchy. Personally , my favorite are the soft and chewy cookies. You know those Mrs. Fields cookie stands inside the mall ? It is a head turner  . The smell and the display of cookies is just so inviting!  This easy and mouthwatering snickerdoodle recipe reminds me of Mrs. Fields cookies.

These homemade snickerdoodle cookies are soft and chewy..soft in the center. You can never go wrong with that. I can pretty much have a cookie anytime of the day. The cinnamon sugar coating made our girls pretty excited. They love anything dipped in cinnamon sugar treats too!

I am over at My Joy Filled Life sharing this Mouthwatering Snickerdoodles!

What I certainly love about these cookies is that you can keep the dough refrigerated for up to five days max. There were times when I would make some cookie dough ahead, only to forget that I made them beforehand. The snickerdoodle cookie dough is also freezer friendly!


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Monday, November 7, 2016

Cake Bites

Great things, comes in small packages. Yes indeed! This small , rich and moist cake bites are just perfect for an after school treat , a school lunch treat or just an anytime treat if you are having a sweet tooth. I'm sure that ( just like me), it will be challenging to control our portions but this is what is amazing about the size of the bites! You can just have a piece or two, it will for sure hit the spot.

Sweet treats are my nemesis. Cutting on sugar is hard! BUT doable :) I am into moderation though , as you can see. I still love making cupcakes, cakes and cookies! They are mostly for our kids (ahem!). We went cold turkey on adding sugar and creamers to our coffee. That was a big sacrifice for me, I love flavored seasonal creamers!

Back to these scrumptious small bites of cakes. Hop on over to My Joy Filled Life to grab the recipe.

These small heavenly treats stays moist even after we stored them in an airtight container in the fridge for 5 days.

Kid and husband approved! Get the Cake Bites recipe, HERE.

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