I’m a self-taught home-cook sharing my passion for eating, cooking, and all things food.
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All tagged Dessert
This week I’m making a homemade version of my favorite treat — cheese danish! My how-to video shows you how to prepare cheese danish using puff pastry. You can customize the filling to include your favorite preserves. I used apricot and black cherry. Click to get the recipe ingredients and watch my recipe video.
Trader Joe’s Ice Cream Bon Bons have a layer of crunchy chocolate, a generous layer of vanilla ice cream, and crumbly cookie bottom. Read more about the packaging, flavor, and cost for Trader Joe’s Ice Cream Bon Bons.
I found Trader Joe’s Portuguese Custard Tarts while buying my normal grocery order. The realistic image of the tarts caught my eye, and for $2.99 I figured this would be a great product to review. So for this week’s blog, I’m sharing my thoughts on Trader Joe’s Portuguese Custard Tart dessert.
Mattarello Bakery & Café is located on Bellevue Ave, in Montclair. This modern bakery-café offers a wide selection of pastries, cookies, cakes, coffees and hot chocolates. Its modern space and clean branding welcomes dine-in customers and foot-traffic for morning takeout. My family and I visited Mattarello for the first time on a rainy Saturday morning…
Another ingredient/product review featuring a Trader Joe’s dessert — Mango & Cream Bars! These miniature desserts are packed with fresh mango flavors and a hint of vanilla flavored cream. Their tiny size is great for kids and treating yourself without over-indulging.
My first time trying vanilla mochi ice cream is from Trader Joe’s! My second product/ingredient review, tries Trader Joe’s vanilla mochi ice cream, a sweet and unique dessert for those who have never experienced the chewy mochi texture. Part research, part product review, check out my thoughts on this dessert.
Growing up, I remember homemade peanut butter kiss cookies — also named “peanut butter blossoms.” These cookies were a treat all-year-round, though they were especially popular on holiday cookie platters.
So for this week’s blog, I’m following A Farmgirl’s Dabbles recipe for peanut butter kiss cookies.
Easy, egg-free pumpkin cheesecake filling piped into crispy phyllo shells. Seasonal ingredients like pumpkin spice make these poppable pumpkin cheesecake bites a new twist on a seasonal dessert.
Using my freshly picked apples from apple picking at Masker Orchard in Warwick, New York this week’s recipe video is a homemade apple turnover recipe. Using puff pastry, these flaky apple turnovers are filled with juicy, cinnamon-spiced apples, and drizzled with a natural apple glaze. Read more about my apple picking adventures and get the recipe for these puff pastry apple turnovers with glaze.
Tiramisu and a cappuccino is one of my favorite desserts to order. I’ve always wondered — in the back of my foodie mind — how challenging it would be to make homemade tiramisu. So this week, I tested out an easy, egg-free, tiramisu recipe which uses Irish cream liqueur.
A classic dessert served in a new shape — carrot cake loaf with cream cheese frosting. Savory frosting, with fluffy cinnamon cake and pieces of brown-sugared pecans. Easy-to-serve slices make this carrot cake loaf a great summertime dessert.
My first impression of a Friday evening dinner at Vanillamore, Montclair. A modern restaurant known for its dessert selections, who is killing it on the savory options. Read about my three course meal and drink selections at this beautiful local spot!
Recreating my favorite hot chocolate from Jacques Torres — which I used to visit in New York City with my dad for “bring-your-kid-to-work” day. This homemade hot chocolate recipe is an easy holiday drink. Add my homemade marshmallows (without corn syrup), or fresh whipped cream to a rich, decadent drink!
My first time making homemade marshmallows without corn syrup! These thick vanilla-flavored marshmallows are perfect for the holidays. Make custom shapes using holiday cookie cutters for thin or thick marshmallows. Switch the vanilla extract for almond or other flavors to compliment your holiday recipes.
With the holidays approaching, I decided to help my sister with her college cooking assignment. The plan was to have a cookie-baking party to make holiday care packages for 70 service members overseas. For my cookies, I decided to make a honey butter cookie recipe I found on Pinterest. This recipe uses everyday ingredients, for a delicious buttery cookie.
Inspired by Autumn ingredients like apple cider, apple donuts, and pumpkins — I decided to use fresh Granny Smith apples and make caramel apples! Rather than the clunky apples on a stick, I decided to make sliced chocolate caramel dipped apples with peanuts. Easy to dip and carry, these tasty treats are customizable and great for any age. Plus, they’re homemade.
Fudgy double chocolate crackle cookies — the best of chocolate lava cake meets chocolate chip cookies. This recipe is flourless and doesn't use butter. You will have a decadent, crackle-top cookie with powdered sugar marbling. Visit the blog at kmartinelli.com to get the full recipe card.
One of my favorite desserts from this time of year, are the Polish jam-filled cookies called kolaczki. We usually have these cookies for Thanksgiving breakfast with our coffee, or for Christmas dessert. So when I found an easy Pinterest recipe recreating this classic holiday dessert, I decided to try it. These Raspberry and Fig Thumbprint cookies are easy, delicious, and a festive fall treat.
The weather in New Jersey finally broke into Autumn. Evenings and mornings are crisp enough for cardigans and jeans (my favorite). With two PSL’s under my belt for the season, I decided to start my Autumn recipes, starting with these Pumpkin Spice Cookies with Cream Cheese Frosting. These cookies are easy and festive. Click to watch the recipe video and download the recipe card.
Inspired by a recipe video I saw on Twitter, I researched Tastemade’s Ritz Cracker Pie and decided to test the recipe. Buttery Ritz Crackers, brown sugar, caramel, and coconut — watch my recipe video to see how I made this popular pie, and my thoughts about the overall flavors and texture.
