Peach Pie Dumplings

It's almost September and finally starting to feel a bit like summer in SF! We are going to be out of the fog for the long weekend and I am looking for some yummy recipes to enjoy outside and in the sun. This Peach Pie Dumpling recipe screams summer...can't wait to try to make this!

Serves 6

• 1 sheet, puff pastry, cut into 6 equal squares (approximently 4 1/2 x 4 1/2)
• 6 peaches skinned & sliced
• 3 tablespoons sugar
• 1 1/2 teaspoon corn starch
• 6 teaspoons heaping, blueberry preserves, optional 

1. Line each muffin cup with a puff pastry square.
2. Taste cut peaches. If they are super sweet, cut the sugar. Mix peaches with sugar and cornstarch.
3. Fill pastry lined cups with peaches piled high.
4. Dollop a teaspoon of blueberry preserve on top, if desired.
5. Pull corners of the square up together and twist, then seal.
6. Place muffin tin on a baking sheet to prevent messing up your oven. Bake in a 400F preheated oven for about 30 minutes. Pull out when pastry is puffed up and golden brown, inside peaches are bubbling up. Cool and enjoy. So hard to wait.

S'mores with a French Twist

Yummm!! I am making these for my next bbq.

thanks stephmodo for this killer idea!

Deep Dish Cookies

It's a gross, rainy day in SF...and while the majority of of the country is dreaming of summer desserts...I am back on nesting mode. I saw this Deep Dish Cookie recipe on A Cup of Jo and had to share...cannot wait to try this out.

(not going to lie- still going to bake this once it gets sunny here)

Here's the recipe.

Malted Milk Ball Ice Cream Pie

It's slowly to feel like summer around here...although sadly summer in SF means lots of fog soaked days and chilly nights. Luckily we spend loads of time in the summer in sunny Marin and I can't wait to make this dessert that I just found in this month's Sunset magazine. John and I lately have been eating lots of malt candy (random- I know) and this pie looks just perfect for a summer bbq! Here's the recipe: Malted Milk Ball Ice Cream Pie

sharing...

I try to improve on my sharing everyday...but there are some days and some occasions when I am just not going to share...most importantly when it comes to sharing dessert...I am buying these spoons for my home- finally a relief from being a total ice cream hog!! Loving these Beach House Living!!

Reeses Peanut Butter Surprise Cookie

I'll admit it- I am obsessed with these double stuffed cookies. I haven't actually baked any yet because I seriously don't think that I would ever stop eating them...but this recipe I found today- I am going to give it a shot. We are going to Tahoe this weekend and think these cookies would be just the perfect thing after a day in the snow. Thank You With Style & Grace for posting these Reeses Peanut Butter Surprise cookies...yuummers.

I wonder if the "Surprise" in the recipe title really is trying to say-  surprise you have gained 5 pounds!

Reeses Peanut Butter Surprise Cookies

{Recipe from Picky Palate}

Ingredients

• 2 sticks (1 cup) butter, softened
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup chocolate chips
• Reeses Peanut Butter cups

Directions

Preheat oven to 350 degrees F. Line your baking sheets(s) with parchment paper and set aside.

Using an electric mixer, cream together butter and sugars until well combined.  Add eggs – one at a time and then vanilla, mix until well combined.

Mix together flour, baking soda and salt in large bowl. Carefully add the dry ingredients to the wet. Mix in the chocolate chips. Take one scoop of cookie dough, place Reeses peanut butter cup on top and then take a second scoop of cookie dough and place on top of the Reeses. Press the cookie dough together, sealing the edges and then carefully mold into a ball.

Bake 9-13 minutes.  Let cool for 5 minutes before transferring to cooling rack. Enjoy!

Cookie Stuffed Cookies?!

Two cookies in one?? I am not sure what to think of these- sounds like a baking adventure, but also sounds like I would have to spend the rest of the week on the treadmill trying to work off one bite of this decadence. Although the recipe started as a cookie stuffed with an Oreo- they have also adapted the recipe to use Girl Scout Cookies...yumm!!

Click here for the recipe

hello girl scout cookie.

Ice Cream & Cake

It's a horrendous day in San Francisco- pouring rain and the skies are dark. I've got to admit though that this weather is a bit soothing- perfect for staying in and baking. I am going to a friend's house this weekend and bringing dessert. I am going to attempt to make Ina's Mocha Chocolate Icebox Cake as I've been eyeing the Tate's Cookies at my local grocery store.


The problem I have is serving up my dessert...I know how to do the presentation- but when it comes to cutting the cake, I am a total mess.


Sugar & Charm's post Unique Tips for Serving Cake & Ice Cream couldn't have come at a better time for me. I will report back next week with how the cake...and serving went at the party!

Cutting the cake: Use a long knife to cut a small circle in the middle of the cake. Cut the outside into wedges and the inside as you would normally. 

Serving the ice cream: Place cupcake paper in a cupcake pan. Using an ice cream scooper, scoop one ball into each paper lining and transfer the tray into the freezer for a few hours. After you cut the cake, remove the scoops from each cup... you can serve in the paper or drop them onto the plate! 

Cake Pop Madness

Here's a classic case of "now why didn't I think of that?"...these cake pops are absolutely adorable and now that I am on a bit of a hiatus with my cookies...need to start exploring some other fabulous recipes. 

We are throwing an engagement party next month and I have been trying to think of an easy, make-ahead dessert...and I think I have found my answer in the cake pop. I have ordered the fabulous Bakerella "Cake Pops" cookbook and cannot wait to take a stab at these little delights!!

Thanks Bria for sharing...love the touch of the ribbon!

Bria even coordinated the cake pops with the wedding colors....love this girl.

Stand by for my attempt at these cake pops...the cookbook is supposed to come in the mail today!

Strawberry Champagne Cupcake Sparkler

Hi! I am sorry that I have been so MIA...with the Christmas craze and fun...the posts have been lagging...I'll be back after the New Year, but before I sign off- wanted to share with you all a great idea for NYE dessert from the infamous DC cupcakes. I saw these girls on Oprah yesterday and can't wait to go to DC in May and try out these cupcakes!!


Here's the recipe that they showed on Oprah yesterday- looks so easy and quite the crowd pleaser:

Strawberry Champagne Cupcakes (36 mini cupcakes, 3 per champagne flute)

• 1/2 cup fresh strawberries , diced
• 1/2 Tbsp. good Champagne (sweet rose Champagne suggested)
• 2 1/2 cups flour , sifted
• 2 1/2 tsp. baking powder , sifted
• 1/4 tsp. salt
• 4 Tbsp. (4 ounces) unsalted butter
• 4 Tbsp. unsweetened applesauce
• 1 1/4 cups sugar
• 1 1/2 cup zero-calorie sweetener (e.g., Splenda)
• 2 large eggs , at room temperature
• 2 1/4 tsp. pure vanilla extract plus seeds from 1 vanilla bean
• 1 1/4 cups skim milk , at room temperature

Champagne Buttercream Frosting

• 16 Tbsp. (8 ounces) unsalted butter
• 4 cups confectioner's sugar , sifted
• 1 tsp. skim milk
• 1 tsp. pure vanilla extract
• 1/8 tsp. salt
• 1/2 cup good Champagne (sweet rose Champagne suggested)

Strawberry Layer

• 24 fresh strawberries
• 1 cup good Champagne (sweet rose Champagne suggested)

Chocolate Ganache

• 2 cups high-quality dark chocolate

yumm. go oprah go!

Paula's Pumpkin Gooey Cake

Yum, Yum, Yummmm...I cannot get enough of Paula Deen's Pumpkin Gooey Cake. This recipe is so easy to make and a definite crowd pleaser. Although perfect for the holidays, I think that I am going to make this all year long. I discovered this recipe on Food Network and knew that it had to be something good...1921 reviews...way to go Paula!


Here's the recipe:

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Here's a YUMMY holiday recipe that I had to share with all of you...I clearly cannot get enough of anything pumpkin this time of year.


My dear friend Carolyn passed this recipe on to me from Cafe for All Seasons in San Francisco. I made it a couple times during the holidays last year and I can't wait to make it again!

Pecan Pumpkin Pie & Caramel Sauce:

A delicious alternative to traditional pumpkin pie and extremely easy to make. Don’t be thrown off by the use of packaged cake mix.

• For Pie:
• 1 29-oz. can pumpkin pie mix
• 1 5-oz can evaporated milk
• 3 eggs, lightly beaten
• 1 cup sugar
• ½ ts. salt
• 2 ts. cinnamon
• 1 pkg yellow cake mix with pudding
• ½ lb. butter, melted and cooled slightly
• 1½ c. chopped pecans
• For Caramel Sauce:
• 2 sticks (1 cup) unsalted butter
• 2 cups light brown sugar
• 1 cup heavy cream
• For Whipped Cream:
• 2 cups heavy whipping cream
• 3 T powdered sugar
• 1½ ts vanilla

• Preheat oven to 350 degrees. Line two 9" pie pans with waxed paper.
• Mix together the pumpkin, milk, sugar, eggs, salt and cinnamon. Pour into pans and sprinkle cake mix over the top. Distribute chopped pecans over cake mix and drizzle melted butter over all.
• Bake for one hour. Chill. Invert and cut into wedges. Serve drizzled with warm caramel sauce and a dollop of whipped cream.
• To make caramel sauce, cut butter into pieces and melt in a small, heavy-bottomed pan. Stir in the brown sugar and cream over very low heat, stirring constantly, until all is melted and blended. (Whisking the sauce helps bring it together.) If not using immediately, refrigerate and reheat over low heat. Serve warm.
• To make whipped cream, whip cream in a medium bowl, adding sugar and vanilla any time after you first start whipping. Whip into soft peaks. Refrigerate until ready to use

Bobby's Pumpkin Bread Pudding

I am sure that the last thing you all can think of right now is eating more!! Now that the holidays are in full swing- I am so excited to fire up the oven and get baking. Of course I am going to be making lots of Sweet Jennies Ginger cookies...but I need to change things up this year and throw some new recipes in the mix.


My new obsession (don't worry Ina- you aren't going anywhere) is Ree Drummond from The Pioneer Woman blog. Ree is hilarious and I absolutely love her recipes and how she provides step by step instructions...pictures too! Ree was recently on Throwdown with Bobby Flay cooking up Thanksgiving treats (i know- thanksgiving is now over).


I wanted to share with you this recipe by Bobby Flay that the Pioneer Woman posted on her blog...I am going to try it out this week and will let you know how it goes! Bread Pudding and Pumpkin...what's better than that??

still hungry after Thursday?? chow down on this!

Pumpkin Love

Although Halloween has come and gone, there's no reason that we can't all still be eating pumpkin. I absolutely love anything and everything pumpkin. Now that fall is in full swing, it's time to turn up the volume on the pumpkin recipes. 


The first recipe I want to share with you is from The Brown Eyed Baker...Pumpkin Whoopie Pies. Now I have to admit that I have never actually baked a whoopie pie,but I sure have tasted whoopie pies...and right after some Sweet Jennies cookies...they are pretty much amazing.


Thanks to Lovely Scribbles for sharing this adorable presentation idea for the pumpkin whoopie pies:

on christmas list...more cake stands...love the touch of ribbon...perfect!!

Here are some great ideas for what to do with all your left over pumpkin seeds from Halloween. Check out the 12 Things to do with Pumpkin Seeds post. The possibilities are endless!!

What is your favorite pumpkin recipe?

S'mores Cupcake Skewers

Here's a great idea to spice up your normal, blah dessert...s'mores skewers! Yum. Bring the fun of camping right into your home...and bonus- no having to deal with building fires or searching for sticks. I think these would be adorable for a birthday party or shower- serve an old time dessert favorite, but with a twist!


Thanks to Pepper Design for sharing this yummy idea.

thanks to Style & Grace for sharing the recipe