Heart Healthy Applesauce Oatmeal Raisin Cookies!!

Imagine a cookie that removes bad cholesterol from your body, protects against heart disease, provides high levels of fiber, low levels of fat, and high levels of protein…well you do not need to imagine this cookie anymore. Here is the recipe to a heart healthy oatmeal cookie that you can feel good about eating! Oh and by the way…I forgot to mention how delicious these cookies taste too! XO Enjoy

Meyer Lemon Curd Swirl Bread!

With the abundance of Meyer Lemons in the grocery store this time of year, I wanted to make something special. After browsing around MarthaStewart.com, I decided to follow her lemon curd recipe. I just bought the lemon loaf pan from William Sonoma and the idea to make a Lemon Curd Tea Bread just fell into place. I absolutely love this pan and the bread literally fell out after cooling! This is a perfect bread to make for entertaining, brunch, or as a gift for a friend! Enjoy!

Green Tea Orange Scented Madeleines!!

I have had a madeleine pan from Williams Sonoma for a while, but have not had the opportunity to bake with it, until now! (I did make pretty dried flower ice cubes with it once -- see those below!) I love pretty little delicate desserts and this pan is perfect for soft and subtle flavors. I chose to make a green tea orange scented madeleine. Simply dusted with powder sugar, madeleines are prefect for tea time or breakfast, and one of my favorite deserts. Enjoy!

  

Orange Chocolate Chip Shortbread!

It’s February which could only mean 14 days of sweet treats! Now that I have a new obsession with candied orange slices, I had to of course translate that into a cookie…ORANGE CHOCOLATE CHIP SHORTBREAD! I used this cute whimsical heart cookie cutter and dusted drizzled the cookies with dark chocolate and orange sugar sprinkles! ENJOY!

Vanilla Sweetheart Fudge!

The sweetest little fudge squares for your Valentine's!

Vanilla Sweetheart Fudge

 

INGREDIENTS:

• 1 12oz bag white chocolate chips
• 1 16oz can vanilla chocolate frosting
• 3/4 cup valentine sprinkles
• conversation hearts

PROCESS:

1. Line an 8×8″ pan with parchment paper and set aside.
2. Place chocolate chips in a large microwave safe bowl.
3. Melt chocolate chips in microwave until melted.
4. Heat frosting for 20-30 seconds then pour into chocolate chips stir until blended.
5. Add sprinkles and mix a few times until combined.
6. Pour fudge into the prepared pan and spread evenly.
7. Press conversation hearts about every ½ inch alternating colors so you have a variety of colors and sayings.
8. Let harden in the refrigerator for at least 2 hours.
9. Cut into 1″ squares and enjoy!!!

Store in the refrigerator in an air tight container for 7-10 days.

 

XOXO

Jessica

 

Candied Orange Slices with Salted Dark Chocolate!

Orange and Chocolate are one of the best flavor combinations to ever meet. Does anyone remember the Orange Chocolate Frappuccino from Starbucks many years ago?!?! That was my favorite! This recipe calls upon those flavor elements but in a more sophisticated presentation. Candied orange slices are perfect for a special treat, occasion, gift...or just to enjoy!!

The first time I tried to make candied citrus, I did a combination of oranges and grapefruit. It did not work out. It was very bitter and the fruit needed different cook times. I kept it simple with this recipe and kept it to good ingredients. Organic navel oranges taste like candy before the candy process. I take the extra step of blanching the oranges whole to take any tartness out of the skin. This is seriously the most amazing fruit dessert ever!

Lighter Chocolate Covered Strawberries Bites!!

You can have your chocolate and eat it too!!

 

INGREDIENTS:

• 16 oz fresh strawberries
• 1/2 cup dark chocolate melted
• sprinkles

PROCESS:

1. Wash and slice strawberries in half and place on a parchment lined baking pan.
2. Melt dark chocolate in a heat safe bowl in the microwave on 15 minute increments.
3. Drizzle chocolate over strawberries and add sprinkles immediately.
4. Let chocolate set and enjoy!!!

 

XOXO

Carrot Zucchini & Blueberry Mini Muffins!

Nature's Confetti Cake -- Carrot Zucchini & Blueberry Mini Muffins! Kid friendly and full of good for you ingredients!! Let's just say these sprinkles are all natural but still provide just as much color and flavor, with much less sugar!!

Made with LOVE...fresh strawberry tea bread!!

Celebrate National Tea Month with me and bake this delicious strawberry tea bread!  This is the perfect dessert to make for your sweetheart or enjoy in the afternoon with a good cup of tea. Fresh berries make this loaf absolutely stunning when you slice into it...which also makes it perfect for my favorite baking holiday coming up! Valentine's Day!

Lighter Blueberry Tea Biscuit Scones!!

Lighter Blueberry Tea Biscuit Scones...perfect for my evening tea...perfect for my baby's breakfast!

Mint Cookies and Cream Fudge!!!

INGREDIENTS:

1 12oz container of peppermint frosting. (If you can not find peppermint vanilla will work also)
1 cup of white baking chips
1 cup of green mint baking chips
14 Oreos chopped up
Crushed Mint Candies

Candy Bar BLONDIE Brownies!

Candy Bar BLONDIE Brownies  

 

INGREDIENTS:

• 1/2 cup unsalted butter (1 stick), melted
• 1 large egg
• 1 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 2 cups of chopped Candy Bars and extra for the top!

PROCESS:

1. Preheat oven to 350F. Prepare an 8-by-8-inch baking pan and line it with parchment paper
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
4. Add the flour and stir until just combined, don't overmix.
5. Stir in the .
6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
7. Evenly sprinkle the extra candy over the top, lightly pressing them down with your finger or a spatula.
8. Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving.

ENJOY!

Rise and Shine...It's Maple Butterscotch Scone Time!!!

Maple Butterscotch Scones

 

INGREDIENTS:

2 cups white whole wheat flour
1/3 cup light brown sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. pumpkin pie spice
1/3 cup unsalted butter
3/4 cup butterscotch chips
1/2 cup chopped walnuts
1/2 cup evaporated milk
1 egg
1 tsp. pure maple extract

PROCESS:

Preheat oven to 400F

Combine all dry ingredients
Cut in butter
Add butterscotch chips and chopped walnuts
Combine milk, maple extract and egg
Add liquid ingredients
Dump dough out on floured surface
Knead about 5 times
Shape into 8in circle
Cut into 8 triangles
Bake 15 minutes

GLAZE:
1/2 cup confections sugar
1 tbs of evaporated milk
1tsp pumpkin pie spice

Once cooled drizzle with spice glaze.

ENJOY!!

Chocolate Zucchini Spice Bundt Cake!

 

INGREDIENTS:

• 3 eggs
• 1 cup vegetable oil
• 3 teaspoons vanilla
• 2 cups zucchini grated
• 2 cups sugar
• 3 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoon pumpkin pie spice
• 1 cup mini chocolate chips

PROCESS:

1. Preheat oven to 350 degrees.
2. In a bowl, combine eggs, vegetable oil, vanilla, zucchini and sugar. Mix together and set aside.
3. In another bowl, mix together the remaining ingredients.
4. Pour the wet mixture into the dry mixture and stir until combined. Be careful not to over-mix the batter.
5. Spray Bundt Cake pan and dust with coco powder
6. Pour the batter evenly in pan.
7. Bake at 350 degrees for 55-60 minutes.

Enjoy!
XOXO

 

Pink Peppermint Dark Chocolate Fudge!! This recipe is so easy, sopretty and sooooo yummy!!

This minty chocolate fudge is surely made with love, and anyone who eats it will fall in-love with the chef!

 Pink Peppermint Dark Chocolate Fudge!!

INGREDIENTS:

• 1 12oz bag dark chocolate chips
• 1 16oz can dark chocolate frosting
• 25 pink peppermint candies
• valentine sprinkles

PROCESS:

1. Unwrap peppermint patties.
2. Line an 8×8″ pan with parchment paper and set aside.
3. Place chocolate chips in large microwave safe bowl.
4. Melt chocolate chips in microwave until melted -- 15 minute intervals.
5. Heat frosting for 20-30 seconds then pour into chocolate chips stir until blended.
6. Pour ½ of fudge into pan and spread evenly then layer peppermint patties.
7. Then pour remaining fudge over the top and smooth evenly.
8. Cover with sprinkles!!
9. Let harden in the refrigerator for at least 2 hours.
10. Cut into 1″ squares and enjoy!!!

Store in the refrigerator in a air tight container for 7-10 days.

XOXO
Jessica

Low-Fat Lemon Berry Pound Cake

Low-Fat Lemon Berry Pound Cake

Apricot Almond Scones

This recipe was inspired by our first summer in Maine.  We stayed a lovely inn in Kennebunkport.  One morning for breakfast we were served these scones, and as soon as I returned home I had to recreate the flavor.  Every time I make these I remember that trip.

Spicy Hot Chocolate Cupcakes!

It was very cold outside this weekend and I needed something to warm me and my husband up. I turned right to one of my favorites...Spicy Hot Chocolate Cupcakes with Cinnamon Cream Cheese Frosting! These cupcakes always come out light and moist and the frosting is so good, it might be gone before the cupcakes are frosted! Enjoy!