Dessert

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April 29, 2013 by sweetly spoken

Pretzel Brownie Peanut Butter Magic

It’s no secret that I’m a fan of dessert. If it’s sugary, I’m there. If we’re out to dinner and I don’t order dessert, people start to question if I’m feeling ok. Throw in the fact that I’m half-way through a pregnancy, and you could say if I’m not shoveling dessert into my mouth, I’m probably feeling withdrawal symptoms.

Enter this crazy amalgamation of layers: Pretzel Crust Dark Chocolate Brownies with Peanut Butter Fluff and Ganache. If that doesn’t set me right, I don’t know what will.

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April 18, 2013 by sweetly spoken

Olivia the Pig Birthday Party

Check out the fabulous photos from a recent “Olivia” birthday party. Adelaide’s friend Portlin turned two, and Portlin’s mommy Chandra did a wonderful job with the theme.

An Olivia cake (beautifully done by Aunt B’s), chocolate-dipped strawberries, sparkling juice, and homemade Olivia play-dough favors all made Portlin’s party very special. Chandra of Orchestrated Grace and Hitching Post Photography did a fantastic job! Everything Gal contributed mini cheesecakes and vanilla cake pops (incorporating the red and white theme, of course!). Chandra’s artistic drawings of Olivia filled out the display. More photos and details after the jump.

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February 13, 2013 by sweetly spoken

A Treat for Your Sweet

Valentine’s Day is upon us, and whether you treat the holiday as nothing more than an excuse for Hallmark to sell some cards, or a good excuse to go on a date, sugary treats are always welcome!

Citrus is great this time of year, and this twist on traditional lemon bars really hits my sweet tooth in a nice, tangy, light way. Well, I call it light, but after I “sampled” three of these, I don’t think I’m fitting in the “light” category anymore. I’m feeling a little shaky from all the sugar! (In other words, these are good, and slightly addictive.)

Print
Gooey Blood Orange Bars

Yield: Makes 16 bars.

Calories per serving: Per bar: 138 calories

Fat per serving: Per bar: 5 g

Gooey Blood Orange Bars

Ingredients

  • 1 cup all purpose flour
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons finely shredded blood orange peel (or orange peel)
  • 2/3 cup blood orange juice (or orange juice)
  • 2 drops red food coloring (optional - I added this to make these more Valentine-y)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees F. Line an 8x8x2 inch baking pan with foil. Grease foil; set pan aside.
  2. For crust, in a large bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and 1/4 teaspoon salt. Using a pastry blender (or two forks), cut in butter until mixture resembles coarse crumbs. Press mixture evenly into the bottom of the prepared baking pan. Bake about 15 minutes or until light brown around the edges.
  3. In a medium bowl whisk together granulated sugar, eggs, orange peel, orange juice, and, if desired, food coloring, until smooth. Stir in 2 tablespoons flour and 1/4 teaspoon salt. Pour orange mixture over hot crust.
  4. Bake for 20 to 25 minutes more or until filling is set. Cool in pan on a wire rack. Using the edges of foil, lift uncut bars out of pan. Cut into bars. Sprinkle lightly with additional powdered sugar.
  5. Recipe from BH&G Brownies & Bars

Notes

To store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

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Last, I leave you with a photo of our little Valentine.

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February 1, 2013 by sweetly spoken

Simple Treats

My husband is married to…well, me. You would think the fact that I have a culinary degree and my specialty is baking would make him dream up the most fanciful requests when it comes time to select his desired birthday dessert. (Happy Birthday, Michael, by the way.)

What did he request for his dessert this year? Chocolate. Chip. Cookies. Don’t get me wrong, I love chocolate chip cookies, but I think of birthdays as a time when you bake up a show-stopper cake or at least do a fancy cheesecake or something. Not for Michael – he wants cookies.

Ugh. OK. Recipe here.

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November 10, 2012 by sweetly spoken

Pear Almond Tart

I’m normally not a fruity dessert person – at restaurants, I usually stick to the chocolate, the peanut butter, the cheesecake – all sans fruit. For some reason, I’ve always viewed fruits in desserts as being too….healthy. I like to indulge when I have dessert, and fruit usually doesn’t come to mind when I think of the word indulge.

That said, I’ve been loving all the gorgeous pears in the grocery store this time of year. And if you poach pears in a sugary syrup, they become indulgent. And beautiful! This tart is a perfect way to showcase the pears while still getting to eat a yummy dessert. Plus, it’s nice to throw in a non-pecan or non-pumpkin dessert this time of year, just for a little change-up. Bring this to your holiday feast and people will be pleasantly surprised (maybe still bring a pumpkin or pecan something too so you don’t make the traditionalists mad!).

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November 2, 2012 by sweetly spoken

Rustic Barn Wedding

This past September I had the privilege of doing the dessert display for a knockout wedding. Colleen, the gorgeous bride, did an impeccable job thinking through all the details, including the memorable light fixtures and dramatic lace that adorned the dessert table. She’s one creative (and adorable) lady! I absolutely loved the details, and the use of light and creativity in the photos of the bride and groom are pretty impeccable. Check out the talented husband-and-wife photography team Bryan and Mae for the shots of Colleen and Mike.

Congrats to you, Colleen and Mike! Thanks for letting Everything Gal contribute to your wedding day. Click through for a slideshow of shots of the desserts.

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October 25, 2012 by sweetly spoken

Embracing Fall (and a nod to Summer)

 

The weather has been amazing here the past couple of days. Almost warm enough to go for a swim (almost…)! But it’s also decidedly Fall. The trees are almost bare, and there are a lot of leaves that need to be moved….mainly in our backyard.  How about a dish to let Fall and Summer come together perfectly? Ice cream for Summer. Pumpkin for Fall (or butternut squash…).

Perfection. Read through for the recipe. It’s a cinch and it’s delicious.

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