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3-Ingredient Vegan Chocolate Pudding

25 Feb

Chocolate craving + lack of chocolate at home = This recipe. I decided I would try mixing the cocoa powder I had leftover from baking Christmas treats with some of the almond butter I had on hand. Mixed together I got a gross looking paste so I decided to pour some almond milk in to thin it out and somehow that magical combination turned into a decadent chocolate pudding.


2 tbs almond butter (I’m sure other nut butters would work just as well)

2 tbs cocoa powder (or cacao, my roommate has tried that with success)

2 tbs almond milk (or any type of milk)

photo 1

This recipe could not be easier.

photo 2

This is what the mixture looks like with just one tbs of almond milk – it is more like a spread so if you’re thinking you want a sort of nutella substitute, stop here.

photo 3

I add a tiny bit of sea salt to deepen the flavor. Make sure you are tasting as you go, if it’s not sweet enough add some honey, agave, or maple syrup.

photo 4The pudding is delicious on it’s own but I like to dip my fruit in it (it makes me feel better about eating this for breakfast) – I usually use Granny Smith apples, but bananas, oranges, and berries all work very well also. This batch makes enough for 1-2 people, but is easily multiplied for larger groups.



2 ingredient Pumpkin Muffins

11 Nov

Guest blogger, Stephanie, cooked up some quick and easy muffins that she wanted to share with all of you. These are a little too easy and perfect for the Fall season.


1 box yellow cake mix
1 can pumpkin (15 oz)
mixing bowl
muffin tin

“1 box cake mix (yellow) and one can pumpkin (15 oz). Pour the cake mix into a mixing bowl, then add the pumpkin and mix! Pre-heat oven to 350 degrees and bake for 20-25 minutes! About 1 1/2 teaspoons of mix per muffin.

I needed something to make for a food day at work, so I stalked down some recipes on pinterest and this was the easiest! Only 2 ingredients! And it was a huge hit!”

Thanks for the great fall recipe, Stephanie!

-Emily Jo

Summertime S’mores

15 Jul

I was having a few ladies over last night for some glasses of wine and laughs and wanted to make an easy dessert.  Everyone that knows me knows I hate grocery shopping, so my cabinets are pretty bare, but I had some s’mores stuff left over from a camping trip so I decided to work with that.

Graham Crackers
Peanut Butter
Cookie Sheet
Stove or microwave
This is a fun and easy dessert if you have little ones who want to help in the kitchen.  It’s all pretty kid friendly (minus the stove part)
Lay out your grahams and spread a layer of peanut butter on each. Plop a marshmallow on top and put them in the oven at 350 degrees.  They only need to be in there for about 5 – 10 minutes so check on them every few minutes and pull them out when your marshmallows begin to expand.
Melt your chocolate via stovetop or microwave. (I chose microwave, my apartment was about 91 degrees when I made these so I was trying to not keep adding heat to it)
Take out your graham crackers from the oven, top them with another graham and drizzle your chocolate over the top.  I originally tried just dipping them in the chocolate but they are so gooey and slippery from the peanut butter, it’s much easier to just drizzle.  Then I sprinkled some pink sugar crystals over the top (because clearly this wasn’t sugary enough)
Pop them in the fridge for about 2 hours…
…and enjoy!
It got a Katie thumbs up approval.
I learned 2 things from making these: 1- I’ve clearly been living a lie because spellcheck just informed me that it is ‘marshmallows’ not ‘marshmellows’. and 2- anything you add peanut butter to just makes it that much better.
–Emily Jo

Margarita Tarts

5 May
Happy Cinco de Mayo! I have been in a major creative rut, I’m blaming the weather, but I think the supermoon may be pulling me out of it and just in time for my favorite Mexican holiday! My friend is having a party tonight, and I decided to bake a sweet treat to bring with me. It’s not a Cinco de Mayo party without some margaritas, so I whipped up some single serving margarita tarts!
Crust –
1 1/2 cups graham cracker crumbs
1/4 cup butter melted
1/4-1/2 cup unsweetened coconut
2 tbs sugar
14 oz can of sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice
1/4 cup tequila
2 large egg whites
1 tbs sugar
Preheat oven to 325 degrees.
Here it is – you can see I substituted vegan butter for the regular, and I also ground up my own graham cracker crumbs in the food processor.
Start by making the crust. Add the graham cracker crumbs, coconut and melted butter into the food processor(or a bowl blended by mixer or hand would work as well), and blend until it starts to come together a bit.
Then put heaping spoonfuls into lined muffin tins and pat down into the bottom.
Next, juice the limes. I ended up using 4 limes and had a bit over the 1/2 cup of juice that the recipe calls for. I love limes, so I used all the juice anyways. And you can see, my favorite way to juice any citrus is to roll it on the counter to loosen it up then use a fork while squeezing to really get it all out.
Mexican limes – keeping it authentic over here.
Now on to the filling. Mix together egg yolks, sweetened condensed milk, lime juice and tequila and set aside. It was at this point that I decided to put some lime zest in as well, though in retrospect, I wish I had blended it into the crust instead.
In a separate bowl, whip the egg whites and sugar until it forms soft peaks.
Then fold in about half of the egg, juice, tequila mixture. Once incorporated, add in the rest and fold until blended.
Using a 1/4 cup measuring cup, I portioned out the filling, leaving the cups about 2/3 full. They will rise a bit in the oven.

Bake for about 20 minutes or until they have risen and a toothpick comes out clean. Allow to cool completely on a rack then chill until ready to serve. These taste like little fluffy key lime pies, and the tequila taste is very faint, so if you didn’t want to add the tequila, it wouldn’t matter too much. Or if you wanted a stronger flavor, add some more!
Then break out your mustaches and party like you’re Mexican!

Happy Easter!!

8 Apr
The Two Girls are together again – this time they met up in Seneca Falls to meet their old roommate, Sam, and celebrate the christening of her new niece Khloe! We got to join in the family fun with some traditional Easter projects.
Two Girls one teacup.
Sam helping Jace with his eggs.
Mr. and Mrs. Dumpty – courtesy of a little crayon action before coloring.
Alison trying out the crayon method for herself!
And it wouldn’t be Easter without some sweet treats. Emily decorated these birds nests to perfection!
Just mix up some pretzels, your favorite cereal and melted white chocolate. Top with some sprinkles and mini eggs for a festive nest.
Happy Easter!!!
— Heather and Emily Jo
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