Tag Archives: dessert

Nutella Mug Cake

8 Apr

So it’s been a long day. The husband’s sick. The baby’s teething. And Adrienne is 3. What else can I say? I needed chocolate and I needed it quick. I found this recipe for a single serving Nutella Mug Cake via Pinterest. I thought, why not? It’s a single serving so it won’t be staring at me for a week and hey, I deserve this. Here’s the recipe:

4 tbsp self rising flour
3 tbsp cocoa powder
3 tbsp Nutella (mmmm)
3 tbsp skim milk
1 tbsp sugar
1 tbsp oil
1 egg

Cast of Characters

I added all of my ingredients to my enormous Year of the Ox mug

Whisked everything up with a fork

And popped into the microwave for 1 minute…then 20 seconds…then 15…then 10. Do the intervals so that you don’t overcook.

End result

Verdict – this is pretty tasty. I think I cooked it a bit too long so maybe cut off that 10 second interval at the end. And I wish I’d had the forethought to have vanilla ice cream or whipped cream on hand to top with. Also, this is a bit more than a single serving…so don’t eat the whole thing.

One other note…I’ve decided that single serving microwaveable mug desserts are evil. Sure it sounds good on paper. Only one serving. And you can cook it in the microwave (speaking of which, I’m pretty sure I just read an article about how cooking things in microwave pretty much makes them not food anymore. Whatevs…I’m not dead yet.). However, you can whip one up in less than 5 minutes people!!! If you’re desperate (selfish?) enough to consider making a single serving dessert, you’re desperate enough to make one every night. That can’t be good.


Peppermint Truffles

16 Dec

Peppermint Truffles

So my mom and I were doing some holiday shopping and decided to stop at Starbucks for a refreshment.   Refreshments we got, as well as these guys:

Starbucks Pop

Taste test:

Starbucks Pop

Tasty.  And then I thought to myself, I just spent $3 on 2 of these guys.  That’s cray cray!  And I don’t get it, they are called Peppermint Brownie Cake Pops at Starbucks, but I looked it up, and it’s chocolate cake mix.  No brownie in it at all.  So it’s more of just a cake pop.  I know, I’m just hating.  Anyway, I went to the store and decided to try it my way.

You will need:

Favorite brownie mix (with all the ingredients to make them)

3/4 Package cream cheese


White chocolate


Brownie Mix & White Chocolate

Make the brownies according to the box and let cool completely.  Then use a food processor to grind it really fine.

Crushed Brownies

Throw in 3/4 of a package of cream cheese and turn on the food processor until mixed.  Start balling up your truffles whatever size tickles your fancy.  Once balled, chill in the freezer for 5 minutes or the fridge for at least 15.  If you stick a toothpick in without cooling, it will probably slide right off.  No fun when dipping time comes.

Balled Up

Grind up the peppermints and set aside.

Crushed Peppermint

Melt your chocolate.  I put about 8 blocks in a bowl and microwave in 30 second increments.  I’ve found that white chocolate is much easier to burn and ruin than milk chocolate.  So take it slow.  30 seconds, stir.  Repeat as needed.  To make it more candy coated-like, add some canola or veggie oil to thin it out.  Stir in a teaspoon and mix well.  Use your spoon and make sure the chocolate drizzles off fast.  No oil means too thick and can be a little too much bite.  Thin makes your chocolate go a lot further, and it has that quick “pop” when you bite into it, if that even makes sense.  Start dipping.  Toothpicks are my favorite tool.  Stab one, dip in, and use a spoon to cover.


Once dipped, sprinkle immediately with your crushed peppermint.  If you wait too long, the chocolate will harden and the peppermint won’t stick.  I dip 1 or 2 and sprinkle.

Peppermint Truffles

All done!  And more satisfying than Starbucks.  They’re coating was more sugar with a little peppermint.  But kudos for the idea!  Keep in the fridge until serving!  Perfect for the holidays!  Enjoy!

Peppermint Truffles

Chocolate Eclair Cake

8 Dec

This simple no-bake dessert is hands down one of my husband’s favorite treats. He literally has been known to dance a little jig and throw high fives once he figures out what I’m putting together in the kitchen. For those of you who know my husband, you know that I’m not exaggerating.


Reminiscent of Boston Cream Pie, tiramisu, and eclairs, I love it this creamy delight, as well.

While I certainly can’t take credit for inventing this dreamy sweet, I’m sharing with you my favorite personal rendition of it. Mix up the flavor of graham crackers and pudding for a tasty twist, or add a layer of luscious ripe raspberries.

A few words of advice… this is not a recipe to rush. It must sit in the fridge for several hours so the graham crackers soften. Be patient! It’s well worth the wait, I promise.

Chocolate Eclair Cake


  • Approximately 1 (14oz) box graham crackers (Honey used here, but any flavor will work)
  • 1 large box regular or sugar free vanilla pudding mix
  • 3 C milk
  • 8 oz low-fat Cool Whip
  • 15 oz low-fat ricotta
  • 1 tsp vanilla extract


  • 1/4 C milk
  • 2 T melted butter
  • 3 oz melted semi or bittersweet chocolate
  • 2 T honey
  • 1 1/2 C powdered sugar
  • 1 tsp vanilla extract

In a 13 x 9-inch dish, arrange a layer of graham crackers.


In a large bowl, combine 3 C milk, vanilla pudding mix, ricotta, and vanilla. Whisk or beat on low with a mixer until thickened, approximately 1 minute. Fold in the whipped topping. Spread half of the pudding mixture over the layer of graham crackers. Arrange another layer of graham crackers over the pudding mix, top with the remainder of the pudding mix. Add a final layer of graham crackers.


To make the topping, whisk together milk, butter, chocolate, honey, and vanilla. Add the powdered sugar and whisk until smooth. Pour over the final graham cracker layer, and smooth to cover.074

Cover and refrigerate for at least 4 hours, or preferably overnight.

Easy Peasy Mini Cheesecakes

28 Oct

So it was almost midnight when I got the urge to bake something.  I found a             box of Jello No Bake Cheesecake, but I wanted to dress it up a little bit.  So I               raided the Halloween candy bowl – cha ching!  Toppings galore!

From top to bottom toppings are as follows: Dark Chocolate Snickers, Peanut Butter Snickers, Almond Snickers, and good ole fresh blueberries for a fruity touch.

Mix it all up according to the box, chill, and top with your favorites.  Or in this case, whatever is on hand at midnight!

Easy peasy and delish!  And just for you guys, I made myself devour one of each to let you know which one was the best…….  The dark chocolate snickers was my favorite, simply because I heart dark chocolate.

Aunt Pam’s Apple Cake

26 Oct

I recently bought a whole bag of organic apples so that I could make apple sauce for Baby J. He’s just starting solids and has really enjoyed everything we’ve given him so far…especially the apples. But the expensive organic apples were spoiling faster than he could eat them. So in true Kimberly fashion I decided to bake with them as opposed to just eating them the healthy way. My aunt is an excellent baker and my mom had emailed her apple cake recipe over awhile back so I thought I’d try it out.

You’ll need:

4 cups of apples peeled and chopped (recipe calls for Granny Smith, but I used golden delicious)

1 1/2 cups of sugar

2 eggs

3 cups all purpose flour

1 cup canola oil

1 tsp salt

1 tsp nutmeg (I didn’t have any so I doubled the cinnamon)

1 tsp cinnamon

2 tsp baking soda

1 cup chopped nuts

1 tsp vanilla

Preheat oven to 350 and grease a bundt pan or two loaf pans.

Mix your chopped apples with the sugar and let it sit while you assemble the rest of the recipe.


Sift the flour, salt, cinnamon, nutmeg, and soda together.


Add the oil, eggs, and vanilla to the flour mixture. It ends up looking like this :


Then add the nuts and the apple mixture.


Pour into your greased pan (pans in my case). Bake for about 50 minutes.




Excellent cake/bread that you can eat for breakfast or dessert. I did both today. Yum.

Chocolatey Dipped Goodness

7 Oct

It was at the Taste of Beaufort in early May of 2010 and about 100 degrees outside.  I spotted it and instantly had to have one.  “What is that?” I asked the lady.  “Red velvet cake pop.” She replied.  And with those four words, I had a red velvet lollipop in my hand.  Creamy inside, candy coated chocolate outside.  Amazing.  And learned how to make them…

Ever since we mastered the art of the cake ball, curiosity got the best of me with other ideas.  Like the oreo truffle:

And the delicious cheese cake ball:

Perfect, classy, bite sized treats for any occasion.  Eventually, I would see the finished product and say to myself, “I should get paid for this.”  If only Savannah legalized food trucks.  It would be a dreamy sweet on wheels for sure.  Sigh, one day.

And on a side note, since it is Halloween, here is a collection my October pops and balls:

Frankenstein was delicious.

Chocolate Covered Katie

The Healthy Dessert Blog

The Pioneer Woman

Plowing through Life in the Country...One Calf Nut at a Time