‘Tis the season for ice cream! Ice cream sandwiches that is!! Remind me again why we don’t eat ice cream sandwiches all year long? They are such a simple and delicious dessert. I could easily eat three of them in one sitting.
Remember those creamsicle popsicle bars? The ones that you used to get at the beach or the ice cream truck back in the day? Well, lucky for you I’ve found a way to recreate them and make them a little bit healthier in the process. Healthier you say? Don’t worry. My reinvention of the classic creamsicle doesn’t leave out any of the favorite flavors. I’ve also made them into bite-sized bars and ditched the messiness of the popsicle stick.
Sometimes a recipe is so good that you cannot wait to make it again. That is exactly what happened with these peach cobbler cookies. I know what you’re thinking, peach cobbler doesn’t belong in a cookie. It’s too messy and gooey. However, I am here to prove you wrong. These peach cobbler cookies combine the best features of a giant cookie with a peach crumble for the ultimate summer dessert.
Italian Rainbow Cookies fall into that category of baked goods that are sometimes easier to buy, or so I thought. For the longest time, I was convinced that these layer cookies were over complicated and not worth the effort. After making a batch I could not be more WRONG! The cookies did require a lot of time, patience, and attention, but it was well worth the effort. I mean look at these!
Can’t decide between making a pie or a crumble? Well, have I got the solution for you: Crumble Bars. Crumble bars are the ultimate summer dessert. They are flakey, fruity, and crumbly (but in such a good way). The bars have three distinct layers, a shortbread, fruit, a crumb topping. They are super versatile, easy to make, and most importantly they are a true crowd-pleaser. When making the crumble bars, I tend to choose fruit that is in season. Peaches and cherries are in peak form right now, so it didn’t take long to think that they would be just the right choice for the filling. Okay, so let’s get back to those layers. The bottom layer and the base of the bars is brown butter shortbread. Could you make these with regular butter? For sure. Would they be as good? Definitely not. The brown butter gives the flakey bottom an extra boost and caramelizes the butter. The flavors are rich and the perfect partner for the next layer. So, the best thing about …
Looking for something indulgent? I’ve got a few words for you. Cookie and Cream Brownies. These cookies and cream brownies are all about the layers. They start with a simple concept and build from there. But actually build. The higher they get, the more indulgent they become. The first layer starts off pretty simple. It’s a basic brownie layer, stuffed with Oreos. Next, the brownies are topped with a layer of cookies and cream buttercream. Think we’re done yet? Think again. To finish them off, they are covered in a thick layer of chocolate. Drooling yet? Now I am going to let you in on a little secret. I am normally all about skipping the boxed mixes and making as much as you can from scratch. However, with brownies, that rule goes completely out the window. My go-to brownies come right out of a box and are truly the easiest thing to make. Ghiradelli makes a mix that is to die for. The brownies are creamy, rich, and super decadent. Did I mention they …
Babka, melt-away, even chocolate bread. Whatever you want to call it doesn’t really matter. What matters is that it is one of those desserts that is TRULY irresistible.
Like everyone else during this crazy time, I have started to bake bread. I’ve baked bread before but it never really was my go-to baking project. I’ve baked challah for many Jewish holidays, made yeasted desserts, and even gone the cinnamon roll route. However, plain old bread never really was a priority.
The giant chocolate chip cookie trend has been going to for quite a while now. Bakeries such as Chip and Levain have seemed to master the trend. However, with trips to the city put on hold, I decided to take a stab and make my own version of the giant cookie at home.
I did it. I finally gave in to the quarantine banana bread trend. It only took 3 months. It was an overabundance of bananas that finally broke the straw. We had ordered 2 bunches of bananas, only to get double the amount. With 4 bunches of bananas, I knew they were destined to go bad before we could eat them. It was like they were just asking me to make banana bread.