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Strawberry Shortcake Cupcakes

April 29, 2012 Keep It Sweet 21 Comments

Last weekend when Matt took these brownies with him to a friend’s birthday, I was en route with these Strawberry Shortcake Cupcakes (and wine of course) for a good friend’s housewarming. One of my best friends from growing up recently moved to NYC with her husband so I was thrilled to be welcoming her to the city.

I was also thrilled with how these cupcakes turned out. I’ve been trying different yellow cupcake recipes for months and this was the first one that was perfectly light, fluffy and had a nice dome to it. Plus, they were easy to make which is always a plus.

Of course I wanted to add a special touch to the cupcake so I went with a strawberry buttercream to top them off. My high-cake-to-frosting loving husband couldn’t get enough of it. He just might have eaten the three cupcakes that day… The strawberry flavor shines through nicely without overpowering the cupcake as a whole.

Strawberry Shortcake Cupcakes
Makes 12 cupcakes

Yellow Cupcakes:
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs at room temperature
1/2 tablespoon pure vanilla extract
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk at room temperature (I used skim)

Pre-heat oven to 350 degrees
Line a cupcake pan with cupcake liners or grease the cups with butter or non-stick cooking spray; set aside
In a medium bowl, whisk together flour, cornstarch, baking powder and salt; set aside
In the large bowl of an electric mixer, beat the sugar, eggs and vanilla on high speed for about 3 minutes or until mixture is well combined and thick
Add butter and oil and beat on high until well combined; scrape sides of the bowl with a spatula and mix for another minute
Reduce the speed to low and add 1/3 of the dry ingredients and then 1/2 milk; add another 1/3 of dry ingredients and remaining milk; add remaining dry ingredients and remove from mixer immediately
Use a spatula to incorporate any dry ingredients that have are not fully combined; distribute batter evenly among cupcake cups with a ladle or ice cream scoop
Bake in center of oven for 13-17 minutes or until a toothpick comes out clean
Allow cupcakes to cool for several minutes and then remove from tin and place on cooling rack; set aside and prepare buttercream

Strawberry Buttercream:

1/2 cup (1 stick) unsalted butter, softened at room temperature
1/2 cup strawberry jelly
1 cup powdered sugar

Beat butter in the bowl of an electric mixer with the paddle attachment on high speed for several minutes until butter is light and creamy
Add jelly and beat on high speed for one minute; scrape the sides of the bowl and beat for an additional minute
Add powdered sugar and mix on low speed until combined; increase speed of mixer to high and beat until frosting is light and fluffy
Pipe or spread onto cooled cupcakes as desired

Yellow Cupcakes from Food and Wine

Blog, Recipes

Blueberry Rhubarb Shortbread Bars

April 26, 2012 Keep It Sweet 44 Comments

This was one of those weeks where I should be thankful I made it to Friday alive. 400 cookies for a local event, lots of packages, business development when I could fit it in and excitement over all that my friend Rachel has done for me (see here and here).

And somehow, luckily, I was able to fit these beautiful bars into the mix! Rhubarb is such a wonderful summer fruit for baking but this was actually my first time using it. For some reason those stalks had intimidated me up until now. But don’t be afraid, all you have to do is chop them up, cook them down and you are on your way to something delicious.

In this case, the rhubarb filling got a vibrant boost from some fresh blueberries I picked up the other day. They aren’t quite in season but they looked so good I couldn’t resist. Besides, the rhubarb filling is lovely, but the color and additional flavor punch from the blueberries is a welcome addition. All baked into one of my favorite shortbread bar recipes these bars are very hard to resist.

I taste tested an entire edge of the pan and then quickly wrapped the rest of the bars and stuck them in the freezer for an upcoming party. If I had not done that, I think I would have gotten myself into trouble. Head over to Fox for the recipe!

Blog, Recipes

Fudgy Double Crème de Menthe Brownies

April 22, 2012 Keep It Sweet 41 Comments

Saturday was a case of “I have a few hours in the kitchen to make non-KISD desserts, how much can I bake for the blog and how fast?”

Of course I had another reason to bake, other than for Matt to have three cupcakes as an afternoon snack. And the reason wasn’t to give me an excuse to eat the last three brownies sliver by sliver until they “magically” disappeared. But Matt was going to a birthday party and I was headed to a housewarming party and apparently when you run a bakery you are expected to bring baked goods. Who knew?

In fact, any time I show up empty handed I get some pretty disappointed faces. Even from our friends and family members on diets, they are always slyly trying to see if I have a plate/box/bag of goodies behind my back.

But I digress. These brownies went to the birthday party and they were a perfect case of “what do I have on hand that needs to be used up?” We had leftover mint buttercream in the freezer that has been taking up valuable real estate for a while and a bag of Andes pieces in the drawer from before the holidays.

Let me tell you, those two items did not go to waste. These brownies were a heavenly combination of fudgy, creamy, rich and minty all at the same time. A few hours after I finished the leftover brownies, I completely regretted not doubling the batch. Looks like the rest of those Andes candies won’t be around for long!

Fudgy Double Creme de Menthe Brownies

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Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 servings

Ingredients

Brownies

3 ounces semi-sweet or bittersweet chocolate, roughly chopped
½ cup (1 stick) unsalted butter, sliced
1⅓ cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
⅔ cup all-purpose flour
¾ cup Andes crème de menthe pieces or chopped Andes candies

Creme de Menthe Buttercream

½ cup (1 stick) unsalted butter, softened at room temperature
2 cups powdered sugar
¼ cup creme de menthe

Instructions

Brownies

Pre-heat oven to 350 degrees
Grease a 9x9 brownie pan or baking dish with cookie spray or butter; set aside
In a large microwavable bowl, melt chocolate and butter by microwaving in 30-second increments and stirring in-between
Whisk in sugar until well combined
Whisk in eggs and vanilla until well combined
Whisk in four just until combined
Fold in crème de menthe pieces
Pour batter into prepared baking dish and bake 25-30 minutes or until a knife comes out clean
Set brownies aside to cool and prepare buttercream

Creme de Menthe Buttercream

Beat butter in the large bowl of an electric mixer on high speed until light and creamy
Add powdered sugar and crème de Menthe and mix on low until incorporated
Increase speed to high and mix until filling is light and fluffy
Spread buttercream over cooled brownies; slice and serve

Notes

Brownies adapted from Baker’s

Wordpress Recipe Plugin by EasyRecipe

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Thick and Fudgy Peppermint Mocha Brownies

Mint Cookies and Cream Buttercream Cups

Thin Mint Cookie Cake

Blog, Recipes

Peanut Butter Oatmeal Cookie Dough Balls for Earth Day

April 20, 2012 Keep It Sweet 29 Comments

How has everyone’s week been? My days have just flown by and every night as soon as I finished in the kitchen I practically collapsed in exhaustion. Working more hours lately has meant less time in the gym but my legs have never been so sore. I wear sneakers in the kitchen most of the time but would love tips on how to not feel like I’ve run a marathon every day. Because the days when I do get a workout in, boy is it tough. I think I need to bring yoga back into my life!

So in celebration of Earth Day, I wanted to share one of my favorite recipes from the blog again – These Peanut Butter Oatmeal Cookie Dough Balls make me so happy because:

1) Peanut butter and chocolate, enough said

2) [Mostly] healthy ingredients = cookie dough for snacking

3) No-bake super easy recipes are exactly what I need these days

So if you missed them the first time around do not miss them this time! What better way to celebrate Earth Day than with a healthy dessert (or snack) that doesn’t require the oven? Head over to Fox for the recipe.

Blog

A Weekend Getaway in Philly

April 18, 2012 Keep It Sweet 21 Comments

This past weekend was exactly what we needed. Two nights and two days of Matt and I doing only what the two of us wanted to do and of course that revolved around eating.

I had actually spend the first part of Friday visiting with my mom and getting in a pre-weekend TRX workout (sore much?) which was a nice treat. For some reason, though, the traffic from my Parents’ house in the suburbs all the way to the city was horrendous. That half hour drive took two hours so when I was greeted in my room with champagne and chocolate covered strawberries it was heaven.

We decided to stay nearby and went to the Oyster House for happy hour and dinner. Matt said these were the best oysters EVER and I was pretty in love with my crab cake. All crab, no filler, perfection! Matt also said the lobster roll was delicious.

Saturday morning “brunch” (who am I kidding, it was 8am, let’s call it breakfast) was one of my favorite meals all weekend. We went to Sabrina’s Café near the art museum and I’m now wishing we went back there on Sunday, too. The restaurant menu was extensive and I probably could have ordered ten other things and been very happy. Plus, our waitress was awesome. Anyone who is as passionate about food and dessert as I am (which she was), is an instant winner. She even gave us a list of bakeries to try while we were in town.

I had an amazing egg white and cheddar scramble breakfast sandwich loaded with fresh veggies and stuck between two pieces of amazing Le Bus multigrain bread. The bacon went to Matt and I devoured the rest of the sandwich. The entire time I was eating I just kept saying, “I could eat this every day.” For someone who eats oatmeal with peanut butter religiously, that is saying a lot!

Matt had the Barking Chihuahua which was basically a gigantic breakfast burrito. He was also in breakfast heaven.

Saturday morning was beautiful so we spent the next few hours walking around and working up our appetites for the next meal. We also got to visit the Cake and the Beanstalk, a bakery owned by an old friend of mine’s husband. They just opened last spring so it was nice to get another person’s perspective on starting a business in the dessert world.

Lunch landed us at Reading Terminal Market, a foodie heaven. The place was slightly nuts but that is what you would expect on a Saturday afternoon. I kept lunch light with a build-your-own salad from the Mediterranean stand (sidenote: how did I get salmon on my salad for under $7?) to keep room for dessert. We shared a cake ball from Flying Monkey and a chocolate chip cookie and black and white cookie from the Famous 4th Street Cookie. The cake ball was good but different- it tasted like buttery cake dipped in chocolate. The chocolate chip cookie was good but not great (I’m especially picky about cookies these days) but I loved the black and white cookie. It wasn’t as light and cakey as the New York version but it wasn’t quite as dense as a sugar cookie. There was just something about it that had me wishing we had gotten a few more.

Saturday night’s dinner was a bit of a ridiculous treat. We were treated to a wonderful meal at 10 Arts. Highlights of the meal included A LOT of wine, Ricotta Ravioli, Octopus with Grilled Romaine and incredible beignets. The meal was supposed to come with panna cotta but I am SO glad I requested something different. I sampled Matt’s and it was just eh, but the beignets…. oh they just melted in your mouth! I may or may not have tried to eat the rest of the bourbon caramel with my fork when they were gone.

Oh and did I mention the fabulous gift we received? The incredible woman who was waiting on us gave us a copy of Eric Ripert’s new book… which he had signed. Love! I need to meet that man one day.

Sunday’s eats weren’t quite as exciting. We went back to Reading Terminal Market for a somewhat disappointing breakfast experience (I’ve never seen anyone so slow at making egg whites before). The highlight was my latte from Old City Coffee.

That afternoon we stopped at the Franklin Fountain, more on that later…

And then we finished the weekend off with a Phillys/Mets game. The weather was phenomenal but thanks to our last minute plan I didn’t have sunscreen and ended up with a sunburn. Who would have thought in April?!

A hot dog for him, a veggie burger for me.

The game might have been followed by a 4-hour traffic-filled drive back home but it was worth it!

On a separate matter, please consider donating to Share Our Strength as a part of the Great American Bake Sale. Jackie at La Casa de Sweets has organized a fundraiser to help end childhood hunger in America. Every donation will count as an entrance to win a dozen of my Black and White Blondies.

Blog, Recipes

Peanut Butter Cake with Salted Caramel Cream Cheese Icing & Chocolate Ganache for a SURPRISE virtual shower!

April 16, 2012 Keep It Sweet 52 Comments

When Erin emailed me about participating in Caroline’s virtual baby shower I could not say yes fast enough. Caroline is one of my favorite bloggers and I’ve loved seeing her excitement about the soon-to-come baby over the last several months. It is so obvious that she and Logan are going to be amazing parents.

Deciding on a dessert to make in honor of Caroline wasn’t all that hard because I know she loves peanut butter and chocolate almost as much as I do. Plus, I’ve been drooling over the peanut butter cake in the Joy the Baker Cookbook for months now! An even better coincidence, I was able to bring this cake for my brother-in-law’s birthday a couple of weeks ago. He is also a peanut butter and chocolate lover. Smart people.

The cake has a lot of components but they all came together really well. A peanut butter cake that was light and moist, not dense like I would have expected (it also had just the right amount of peanut butter flavor, not overwhelming at all) was the perfect base. The salted caramel cream cheese icing could have been eaten by the spoonful and the rich chocolate ganache brought it all together very nicely. I don’t usually mess with nuts in my cakes, but I decided to sneak in a layer of chopped honey roasted peanuts to add a contrasting texture. The additional peanut flavor didn’t hurt either!

It seems I’m not the only blogger excited for Caroline! Be sure to check out the other posts to see what other treats were involved at the shower:

Drinks:

Healthy Food For Living – Carrot Cake Colada

Bran Appetit – Strawberry Mint Sparkling Lemonade

Savory:

Baked Bree – Pancetta and Chive Quiche

Simply Whole Kitchen – Mini Quinoa Bites with Goat Cheese Pesto

Pastries:

Food Doodles – Chocolate Peanut Butter Cream Filled Whole Wheat Cream Puffs

Kevin & Amanda – Baby Cinnamon Buns

Desserts:

Baked by Rachel – Mini Lemon Lime Cheesecakes

Bake Your Day- No Bake Lemon Cheesecakes with Lemon Blueberry Sauce

Eat Good 4 Life – No Bake Mini Raspberry Cheesecakes

Fearless Homemaker – Angel Food Cupcakes with Whipped Vanilla Cream

Itzy’s Kitchen – 10 Grain Chocolate Chip Cookies

Texanerin Baking – 100% Whole Grain Chocolate Carrot Cake Cupcakes
Peanut Butter Cake with Salted Caramel Cream Cheese Icing, Chocolate Ganache & Honey Roasted Peanuts
Serves 12-16

2 8 or 9-inch layers of peanut butter cake cooled (recipe below)
1 batch of salted caramel cream cheese frosting (recipe below)
1 batch of chocolate ganache cooled (recipe below)
1 cup honey roasted peanuts, roughly chopped plus additional for garnish

To put together cake, place 1 layer of peanut butter cake on a large flat plate (if you are traveling with the cake, it helps topout a little frosting underneath so that I does not slide)
Level bottom cake layer with a cake leveler or serrated knife
Top with about a cup of frosting and spread evenly; sprinkle chopped peanuts over frosting
Level second cake layer and then place it over frosting and peanuts
Frost top and sides of cake evenly with remainder of frosting
Drizzle chocolate ganache over cake as desired and sprinkle with a few extra peanuts as a garnish
Allow ganache to set about an hour before slicing and serving cake
Store leftover cake in refrigerator up to three days

Peanut Butter Cake
Source: Joy the Baker Cookbook

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup smooth peanut butter
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 cup plus 2 tablespoons buttermilk

Directions:
Pre-heat oven to 350 degrees
Grease two 8 or 9-inch round pans; line bottoms of the pans with parchment paper and then grease and lightly flour entire pans; set aside
In a large bowl, whisk together flour, baking powder, baking soda and salt; set aside
Cream peanut butter, butter and sugars in the large bowl of an electric mixer on medium-high speed for several minutes until light and fluffy; scrape sides of the bowl with a spatula and continue to beat for another minute
Add eggs, one at a time, mixing on medium speed until combined between each addition; scrape sides of the bowl again
Put mixer on low speed and slowly add half of the flour mixture; stop mixer and add buttermilk then mix on low just until combined; add remaining flour and mix on low speed just until mixture is almost combined; remove bowl from stand and fold batter with a spatula just until smooth
Divide batter evenly between pans and lightly tap on counter to remove air pockets
Bake cake for 15 minutes and then turn each pan 180 degrees; continue to bake for 10-15 minutes or until a knife or toothpick comes out of the center clean
Allow cake layers to cool in pans 10 minutes until carefully removing from pan and allow to completely cool on a wire rack

Salted Caramel Cream Cheese Frosting
Adapted from this Salted Caramel Buttercream

Ingredients:
3 8-ounce packages cream cheese
3 3/4 cup powdered sugar*
1 1/2 teaspoons vanilla extract
3/4 cup salted caramel sauce

DIrections:
Beat cream cheese in the bowl of an electric mixer on high speed for several minutes or until light and creamy
Add sugar, a cup at a time, mixing on low speed between each addition; increase speed to high and mix until fluffy
Add vanilla and caramel sauce mixing until well-combined and frostilists light and creamy
*If consistency is too wet for cake add additional sugar 1/2 cup at a time and beat well until frosting reaches desired consistency

Chocolate Ganache
Source: Sticky, Chewy, Messy, Gooey

Ingredients:
4 ounces semi-sweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon light corn syrup

Directions:
Put chocolate in a heatproof bowl and set aside
Put remaining ingredients in a heavy saucepan and place over medium-high heat; stir constantly until butter is melted
When cream mixture comes to a boil and bubbles begin to rise on entire surface, remove from heat and pour over chocolate
Allow chocolate to sit for one minute then stir to combine until smooth and creamy
Allow to cool before pouring over cake; if not using immediately, store in an airtight container in the refrigerator up to a week

Blog, Recipes

Strawberry Cheesecake Cookies

April 13, 2012 Keep It Sweet 24 Comments

Even though I LOVE my job now and am so proud of how successful Keep It Sweet Desserts seems to be so far, I still look forward to the weekend. This week I crammed as much work as possible into Monday-Thursday so that I can spend three full days out of the kitchen and (for the most part) away from the computer. I seriously can not remember the last time I went for that long of a stretch. Even last weekend when I had some time to relax I still spent some of each day working and baking. Being a one-woman-shop has made me appreciate my free time on another level.

Weekend plans in Philly include dinners here and here but obviously the food I’m looking forward to most is ICE CREAM at Franklin Fountain. Although, this should be pretty fun for lunch tomorrow. Oh, you are wondering what activities we have planned. Nothing yet. We will probably spend the time in between meals walking off all those delicious calories. It’s all about balance, right?

Speaking of food, if you like cheesecake but don’t want to commit to a big slice, think about trying these cheesecake cookies posted on Fox today!

Blog, Recipes

Chocolate Chunk Meringues

April 9, 2012 Keep It Sweet 31 Comments

How was everyone’s weekend? I can’t help but be envious of anyone who got an Easter basket yesterday. For my entire life I’ve wanted one, is that weird? You better believe that I will be taking advantage of the post-Easter candy sales, though! I hope I can get my hands on some of those solid milk chocolate Hershey’s eggs with the pastel candy shells, they have been my favorite Easter candy forever.

While I didn’t get an Easter basket, I did have a wonderful weekend, one of the best in a while. We spent both Friday and Saturday nights with family for the Passover seders. It was such a nice treat that we got to be with both my family and Matt’s family on Saturday.

I have to admit that the weekend highlight, though, was Saturday morning and afternoon. That was the first day since I don’t remember when that Matt and I got to just relax and do whatever we wanted for the better part of a Saturday. It started with sleeping “late” (i.e. 7am) and then proceeding to be in my PJs all day while we watched TV and started planning a vacation. Speaking of which, would someone like to plan that vacation for us?

After months of working around the clock every.single.day. and a head full of stress, it was the best Saturday I could have asked for. It was sad to see the weekend end, but next weekend we are going on a mini getaway to Philly. We had a credit for a hotel stay so we are taking advantage of it to get some time to ourselves. Any suggestions of things we should do are welcome. Note: I grew up outside of Philly so we have already done all of the regular tourist stuff.

For Saturday’s seder, I brought dessert of course. After being on my feet all week I was happy to have some leftover Matzo Crack and Flourless Brownies (special requests) from Passover orders. I did want to make a little something else, though. With all the extra egg whites I had in my fridge, I had big plans for a fancy pavlova. However, tired feet and lack of sleep got the best of me so I stuck with something simple, meringue cookies. I spiced them up with chopped chocolate chunks and you know what? These were such a hit! I’ll say it again, the key to Passover desserts is sticking with things that aren’t meant to be something else. Naturally flourless is key.
Chocolate Chunk Meringues
Makes ~6 dozen meringues
Note: Before making your meringues, make sure your mixing bowl and whisk attachment are very clean. I wiped mine down with white vinegar to ensure there was no leftover grease to prevent the meringue from forming.

Ingredients:
6 egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/4 cup granulated sugar
8 ounces dark chocolate, roughly chopped

Directions:
Pre-heat oven to 250 degrees; line two baking sheets with parchment paper and set aside
In the large bowl of an electric mixer with the whisk attachment, beat the egg whites, cream of tartar and salt at medium speed until the mixture has formed soft peaks
In crease the speed to medium high and slowly add the granulated sugar, one heaping tablespoon at a time
Keep mixing for several minutes until the meringue is stiff and glossy
Remove bowl from mixer and gently fold in the chocolate
Use a teaspoon to drop meringues onto prepared baking sheets about 1/2 inch apart (they do not expand much in the oven)
Place baking sheets in the middle and lower portions of the oven; bake for 1 hour 15 minutes to 1 hour 30 minutes or until meringues are firm and no longer spongy; the edges may start to brown
Remove parchment paper from the baking sheets and allow to cool; store in an airtight container away from humidity up to three days
Adapted from Food and Wine

There is another dessert giveaway on Chocolate and Carrots today! Go check it out and say hi to Caroline:-)

Blog, Recipes

Magic Cake Bars for Easter

April 5, 2012 Keep It Sweet 18 Comments

For the record, Matt wanted me to take a picture of my hand over the cake and pretend it was the hand of our little niece or nephew helping in the kitchen. 1) We don’t have any nieces or nephews 2) No one wants to see my hands after twelve hour days in the kitchen and 3) Seriously? My hands aren’t THAT small.

This is one of those desserts that you can make last minute for Easter with minimal time in the kitchen, just enough time to get some help from your little ones (if you have any). And even though it is super simple, this is one of the most addicting things I’ve made in a while. Moist cake with a crispy crunchy topping. What’s not to love?

Head over to Fox to get the recipe!

Disclaimer: I love box mixes and pre-made cookie dough, especially when I am as busy as I have been over the last couple of months. However, all of the baked goods that I sell on my website or provide for any type of catering service are made completely from scratch.

Blog

Birthday Brunch

April 3, 2012 Keep It Sweet 12 Comments

A couple of weeks ago we celebrated my mother-in-law’s 60th birthday with a brunch party.

Marcia decided that for her birthday, she wanted to thank all her friends and family for being a part of her life. She even asked that no one get her a gift but donate to a family charity instead.

Brunch was a lot of fun. Matt’s family was there, my parents, and most of Marcia’s friends that I have gotten to know over the last zillion eight years. Several people made speeches, including Matt’s almost-91-year-old grandma. That is her below with the red hair. Pretty incredible, huh?

I’m not big on making speeches, especially when it comes to emotions. I bring desserts instead:-).

On the menu: Yellow Cake with Chocolate Icing (per request), Peanut Butter and Jelly Regelach, Salted Caramel Butter Bars, and Triple Chocolate Cookies. Each guest also got a favor I put together: Fudgy Caramel Brownies (no nuts) and Black and White Blondies. I wish I had gotten a photo of the favors!

(Please excuse my shiny forehead, powder anyone?)

Oh, and did I mention my mom’s perfect touch to the dessert table? How gorgeous are these pink tulips. They added the perfect pop of color to the table and to our room.

No recipe today, but Friday’s is a good one!

Good news! Samara at Deconstruct the Girl is giving away a dozen Keep It Sweet Desserts… enter now!

Blog, Recipes

Chewy Ginger Cookies {Gluten-free}

April 2, 2012 Keep It Sweet 16 Comments

Chewy Ginger Cookies {Gluten-free}

Today I’m guest posting over on All Day I Dream About Food. In case you’ve never been to Carolyn’s blog, she has an impressive collection of low carb and gluten-free desserts. The woman has a real talent in the kitchen! These cookies are another example of easy gluten-free baking: No complicated ingredients and so easy to make! Definitely go to say hi and see the recipe.

In other news, if you want to try some desserts on my website Julie at Willow Bird Baking and Lynn from The Actor’s Diet are hosting Keep It Sweet Dessert giveaways! Be sure to check them out.

Keep It Sweet Desserts

Monthly Archives: April 2012

Strawberry Shortcake Cupcakes

Blueberry Rhubarb Shortbread Bars

Fudgy Double Crème de Menthe Brownies

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

A Weekend Getaway in Philly

Peanut Butter Cake with Salted Caramel Cream Cheese Icing & Chocolate Ganache for a SURPRISE virtual shower!

Strawberry Cheesecake Cookies

Chocolate Chunk Meringues

Magic Cake Bars for Easter

Birthday Brunch

Chewy Ginger Cookies {Gluten-free}

Cookie cakes, dessert platters, pop-ups and more!