Category Archives: Dessert Recipe

Delightful Mocha Truffles for your valentine!

mocha truffles

Happy Valentine’s Week!

Yes, it is already Valentine’s week!  It was just the holiday season and here we are already talking about chocolate recipes and ways to spoil your valentine!

Not only am I going to share our go-to mocha truffles recipe but I wanted to let you know that we are doing a live hangout today!  Tuesday Feb. 12 at 4:00pm PST/ 7:00pm EST.

We are going to show you how to make these decadently sinful and rich mocha truffles and we would love for you to come and visit!

Stop by and say hello!  You can go to our event page by clicking here.  We would love to have you there!

You can watch live from our events page and if you are early be sure to mention me in a comment and I would love to have you in our “peanut gallery” so you can talk to us live and get a front row seat. 🙂  You can comment during the hangout and ask questions, make comments or say hello.

mocha truffles for your valentine

Mocha Truffles

1 package of cream cheese 8 ounce, room temperature

4 tbsp. unsweetened cocoa powder

2 tbsp. instant coffee

2 tbsp. water

dark chocolate powder for rolling the truffles


Mix cream cheese, coffee, 4 tbsp. cocoa powder and water until well blended.  It is recommended that you use a hand mixer, kitchen mixer or even a food processor to get the mixture a smooth consistency.  


Scrape bowl and mix until color is uniform.

Mixture will resemble a thick frosting and you will want to refrigerate for at least an hour until firm enough to shape.  Form into balls.  Roll truffles in dark chocolate powder and arrange on your choice of serving plate.   Keep refrigerated.  Number of truffles depend on the size that you make your truffles.


Monkey Bread demo 4pm PST/ 7pm EST for your dessert recipe on Super Bowl Sunday! #superbowlplus #weekofchampions

This is your official invitation to watch me do a live demo to show you how easy it is to make money bread and why you’ll want to add it to your Super Bowl menu!

This is part of SuperBowlPlus Week of Champions and I am so flattered to be a part of it!

Come and show your support at this live streaming hangout!  If you have a Gmail address you already have a Google+ account and you’ll just have to log into your email account and click HERE to watch me LIVE!  You can leave comments or questions on the event page and we will be responding during the demonstration.

Just click on the play button to start watching and refresh the page at the time it is scheduled to start so you can watch it.  You’ll be able to play this again on YouTube anytime you want to see it again. 🙂

Monkey Bread is great for your sweet tooth and so easy to add to your Super Bowl menu.

See you Friday February 1 at 4pm PST/ 7pm EST!

Pear Danish in a Pan. No regrets.

easy pear danish dessert

Merry Christmas eve, friends!

Oh my this year has been quite a ride, hasn’t it?  Some really great things happened and by great I mean some of them sucked at the time.  I ponder and analyze a lot.  I like to take a step back and take a look at the bigger picture and what I can learn from both experience and observation.

I don’t bother worrying about things I cannot change, but I really am addicted to learning and applying new things to my own life and sharing them with people.  Kind of like what I am doing now.  🙂

Taylor and I were having a tearful conversation last week and we talked about how we think we should deal with things that hurt emotionally.  Coming up with an emergency plan can really help us when we don’t know what to do.  We can’t solve it and we might not even be able to change any part of a circumstance but we can control what it does to us.  When I am really upset about something that I have no control over here is a couple of things in my emergency plan:

  1. Admit that I don’t like whatever it is.
  2. Cry about it.  Alone or with someone that won’t expect me to talk about it.
  3. Be conscious of my behavior towards others while I am the most upset.
  4. Apologize if I act out unfairly.

We love food at our house, but I don’t want it to be a sole source of comfort when there needs to be healing.  Taylor and I talked about that too.  We want to make an effort to be open and learn as we go through life and instead of hiding from emotional pain we need to heal from it so we are healthy enough to help people around us that are also hurting. 😦

And then we can truly enjoy food for the smells, the flavors and enjoying the people we share it with!  Sound cheesy?  Well, it’s true.  This danish is anything but cheesy and I will tell you that this is the best kind of danish to make because it doesn’t require the time to roll and cut and fuss over individual danishes.

I adore rosemary and there was the perfect hint that was so heavenly.  Oh my…

The glaze was just the kind of danish frosting I needed!  Since I was craving a danish.  That’s what inspired this danish along with a recipe you can find by clicking here.  I didn’t follow it exactly but it was pretty close.  I didn’t roll out the crust either but I shaped it with my fingers and it still turned out so flaky and perfect for embracing the beautiful fruits that really made this danish worth writing about.

I loved sitting down to a piece of warm danish and enjoying it quietly with my girl.  She had her thoughts and I had mine, we just sat in complete peace and contentment knowing that we will remember this pear danish for a very long time.  And not only because it was delicious.  The nostalgia of sharing these foods is so priceless and it becomes a part of things we remember on the days we try to heal.

From Taylor, Yannick, Ethan and I we would like to wish you a very Merry Christmas.  I hope you get to spend some time with someone you love this holiday and please don’t worry so much about the things money can buy.  Think about the things we will miss when we grow older and look back on all the times we smiled together.  That’s worth baking for!

What’s your emergency plan?

Just in case you didn’t read the post to find the link for the recipe, you can click here.

Worth the Effort Pear Tart

So I had these pears (every good story starts like that) and I didn’t know what to do.  I put them in the fridge and had the intention of forgetting about them and letting them go bad because I really wasn’t in the mood to deal with these pesky pears.  Unlike the most common pear, this one had a red skin and implied that it wanted special treatment.

Ok, so I really don’t ever strive to waste food but my creativity has not been consistent lately.  But I was craving some sort of tart with a delicious rich filling with almond flavor, could this be it?  No matter, I’d make it anyway.

I found a recipe that seemed decent here and I read it over and over.  A couple more times, then I headed into the kitchen to make my own.

It didn’t require my super power of adaptation (which can sometimes be disastrous) but I got what I wanted.  Precisely.

Although not difficult, this was time consuming because I did make the crust and the filling ahead.  I soaked almonds overnight instead of blanching and I was such a rebel to use whole almonds instead of slivered almonds.  🙂

The crust is just like a buttery rich shortbread and the filling is a soft, sweet almond flavored treasure and the perfect bed for the fresh pears to nestle into.  The firm crust, soft filling and the tender pears were a great contrast and the only thing this tart needed was a cup of coffee.  So while I was at it, I indulged.

Oh baby this tart is so good.  Or should I say ridiculous?  Are the kids still saying that to mean incredibly wonderful?

What if we get more yams this week?

We have been going absolutely bonkers here with our fruits and veggies.  Earlier this summer I started participating in a local food co-op and I am soooooo happy that I did.

We never know exactly what we get but everything is excellent quality.  I’ve become a total nerd about it too setting reminders to place my order every week and I am getting people hooked on it too.

The kids get excited although they may never admit it if you ask them, but trust me they do.

One week we received about a dozen pasilla peppers (did I spell that right?)  I had no idea what creative thing we could do, but Ethan thought up these stuffed peppers.  They were great!

Cut the top off your pasilla pepper, de-seed with a small spoon or a dull knife.  Saute ground turkey and season with alaea Hawaiian sea salt, pepper, onion powder and garlic.  Stuff into peppers and bake until the peppers turn a nice roasted brown!

Not sure what to do with Asian pears and an abundance of potatoes?  Well, make a gratin of course!

Slice potatoes and Asian pears, I suggest 3/4 potatoes and 1/4 Asian pears, mixed into the layers.  In a pre-heated, well oiled or buttered pan on medium heat layer potatoes and asian pears with shredded monterey jack cheese similar to a potato gratin or scalloped potatoes.  Add chopped rosemary, salt and pepper to each layer not exceeding more than four layers.  Cook until bottom is golden brown, then de-glaze with some white wine or chicken broth.  Once the wine cooks off, flip and cook other side until golden.  Again, de-glaze if you wish.  You can finish by baking in the oven at 350F until potatoes are soft.

It turned out delicious!  I’ll make that again.

Ethan strikes again with these strawberry blondies.  He took some of my blackberry jam and spooned it onto the side for an additional berry experience and the blondies were a HUGE success with the blackberry jam on top!

Make a batch of blondies, smash strawberries and drop spoonfuls onto blondie batter after it is spread into the baking pan.  Swirl strawberries with a knife or toothpick, bake and savor…don’t forget the blackberry jam!

One of my recent favorites is something that I usually don’t care for.  In fact, I was not pleased to find about 8 of these in my basket but you know me.  I’m always up for a challenge. 🙂

Yams.  Actually I like to call them yucky yams.  I throw a bigger fit than the kids with these.  Well, I take that back.  My brother made the yam and marshmallow thing last holiday season and I ate it and liked it because he made it.  That’s it.

We’ve been barbecuing outdoors a lot lately and as a side, I sliced up some of these yams and intended to cook them up on the BBQ and toss on some marshmallows right before eating.

I cooked them in foil with alaea Hawaiian sea salt, pepper and chopped dehydrated onions.  All four of us ate these happily wishing we had brought more.  They were that good.

I am really enjoying our weekly basket and the people at both sites we use are so nice I just love it.  There might be a Bountiful Baskets in your area too!


Blackberry Peach Cobbler is…

Cobbler should be messy.

Cobbler is nostalgic.

Cobbler is versatile and reminiscent of the soon parting summer.

Cobbler means go outside before the cold and rain set in.

Cobbler is best made with a shortbread crust and an oatmeal crumble topping.  Eat while staring out the window and dreaming of summers past and anticipating the upcoming beautiful fall colors.

You can make a cookie dough for the bottom crust and bake until done.  Lay on a thick layer of fresh sliced peaches and just picked blackberries.  Sprinkle with more cookie dough mixed with oats and bake until the topping is nice and golden brown.  This will become a summer tradition that you will look forward to each year.

Enjoy the moment.

What is your favorite summer memory?

Doughnut Apparatus & Chocolate Doughnuts


I bought a doughnut iron kind of like a waffle iron and it has it’s upside and downsides.

The good thing is that you can “bake” mini doughnuts instead of frying and they are healthier than frying. They bake (or cook?) quickly so you don’t have to take forever to make a few dozen doughnuts. You don’t use your oven either so you can pretty much take this anywhere!


The downside is that you need a pancake like batter. With a thicker batter it takes too long to load and you either only make two at a time or you burn your poor lovelies.

Depending on the recipe you can crank out some good treats, but I do miss the crispy fried outside of a regular doughnut.

This recipe was meant for a baking pan so the bottoms of these were a little dark, but drench them in glaze and no one even noticed!

My other half loved them because these were not really sweet. I used dark unsweetened chocolate and some sugar but not very much. I didn’t want to cover the chocolate with sweetness.


You can find the base recipe that I used here.  I also added 1/2 cup unsweetened cocoa powder and a packet of instant coffee.  I added a little milk to make a very thick batter just slightly less thick than frosting.  (You know, the consistency of thick frosting that won’t stand on its own.)

For the glazes I used a standard white glaze with powdered sugar, water and a few drops of butter flavoring to make a thick drizzle-able frosting.  The chocolate glaze was the same only with unsweetened cocoa powder and a pack of instant coffee.  The doughnuts and glaze won’t be overwhelmingly sweet but you can really appreciate the chocolate flavor!