Confections, Crafts, Couture

Kiss It Better Cake

Original post date: February 7, 2022

This cake is definitely kismet. I had no idea that when I decided to create this amazing confection two weeks ago, a few short days later Rihanna would share her baby secret to the world. We can say unofficially that ANTI will probably be RiRi’s last album, so it should be cherished even more. Kiss It Better off that album has always been a vibe for me. The heavy electric guitar rifts against Rihanna’s smooth melody still keeps this song on heavy rotation.

One day while I had this song on repeat, just flowing to the words and chords, I became inspired with a new recipe. The idea of chocolate covered strawberries danced around in my head. I thought how could I take this classic aphrodisiac and make it even more sensual yet scrumptious. I decided to make a rich chocolate cake and fill it with a bright, tangy and sweet creamy strawberry filling. I then thought I would decorate it to my heart’s delight in the shape of the same name. I then covered it with Kaleidoscope Sprinkles Kiss It Better Sprinkle Mix for even more thrills.

I will be honest and say that after I tasted this cake I surprised myself how mouthwatering it was. I only planned on eating a sliver of this cake, but I ended up going back for seconds and thirds. Don’t judge me. Make this cake for yourself and I bet you’ll be devouring it just as I did.

You can find the recipe and decorating video below.

Kiss It Better Cake decorating video

Makes two 9″ cakes or 24 cupcakes

Ingredients

Chocolate Cake: (adapted from Vintage Cakes Mississippi Mud Cupcakes recipe)

1 cup old brew coffee, heated

¾ cup Dutch cocoa powder

2 cups all purpose flour

2 cups sugar

1 tsp. baking powder

1 tsp. salt

½ tsp. baking soda

1 cup semisweet chocolate chips

2 large eggs, room temperature

½ cup Greek yogurt

½ cup milk

½ cup canola oil

2 tsp. vanilla extract

Strawberry Filling:

8 oz. Cream Cheese, room temperature

2 cups confectioners sugar

1 cup freeze dried strawberries, grind into fine powder (makes approx. ¼ cup)

2 tbsp. lemon juice

2 tsp. vanilla extract

¼ cup Baileys Strawberry Cream liqueur

1 cup dried strawberries, finely chopped

Buttercream:

1 cup of butter, unsalted, room temperature

3 cups confectioners sugar

2 tbsp. heavy cream

1 tbsp. vanilla extract

1 tsp. lemon extract

½ tsp. salt

Kiss It Better Sprinkle Mix, for decorating (optional)

Directions

Preheat oven 350F. Grease and flour cake pans.

In a small bowl, whisk hot coffee into the cocoa powder. Set aside and allow to cool.

In a large bowl, whisk or sift together flour, sugar, baking powder, salt, and baking soda until combined. Fold in chocolate chips.

In a separate medium sized bowl, whisk together eggs, yogurt, milk, oil and vanilla extract. Add in cooled cocoa mixture.

Add wet ingredients into bowl with dry ingredients. Gently stir ingredients together until just combined. Be careful not to over mix.

Pour batter evenly into cake pans. Bake cakes at 350F for 25-30 mins. (Until tester comes out clean). Allow cakes to cool completely

While cupcakes are baking make filling and frosting.

For filling in a medium bowl, or stand mixer, whisk together cream cheese. Slowly add confectioner’s sugar using mixer on low speed until frosting is smooth. Add freeze dried strawberries. Add lemon juice. Add vanilla extract. Slowly add liqueur. Fold in chopped strawberries. Place filling in refrigerator and allow to set for 20 minutes.

For frosting, in a large bowl, or stand mixer, whisk butter until light and fluffy. Slowly add confectioner’s sugar using mixer on low speed until frosting is smooth. Add heavy cream. Add vanilla extract and lemon juice. Add salt. Whisk frosting on medium-high speed until combined and frosting is light and fluffy.

Take cooled cake and cut in half, through the middle of cake. Evenly spread strawberry filling onto bottom half of cake. Cover filling with top half of cake. Spread cake with buttercream. Decorate cake with Kaleidoscope Sprinkles Kiss It Better Sprinkle Mix.

Devour and Enjoy!

Homemade King Cake with Bananas Foster Praline Filling

Original post on March 2nd, 2014

I absolutely love New Orleans! I mean how could you not love a city full of such history, culture, music and amazing food? This is the birthplace of Jazz and the epicenter of melodic cuisine. I was fortunate enough to spend four years here during undergrad and I try to get back there as often as I can.

As I mentioned in my previous posts, New Orleans and Louisiana culture runs deep in my blood and spirit. Both sides of my families have roots in Louisiana so I don’t play when it comes to representing the authenticity of its traditions. Every year during Mardi Gras, whether I visit the boot shaped state or not, a King cake is an absolute must. The further I travel outside of Louisiana the harder it becomes to obtain one of these delicacies. I took my frustration and turned it into a recipe. I have been tweaking my King cake recipe over time to keep it fresh and also classic. Check out my King cake recipe below that comes with the options of two fillings: the customary cream cheese filling and also banana foster praline filling.

If you are frustrated in the ability of getting your Mardi Gras King Cake or have never had one, definitely give this recipe a try. Nothing beats a fresh King Cake! I guarantee you will not be disappointed.

Ingredients

Dough:

2 (¼ oz.) packets dry active yeast

½ cup of warm water (110 to 115 degrees)

½ cup granulated sugar

½ cup butter, melted

½ cup of warm milk (110 to 115 degrees)

2 eggs yolks

1 ¼ tsp. salt

1 tsp. lemon zest

½ tsp. fresh grated nutmeg

3 to 3 ¼ cups all purpose flour

½ cup of light brown sugar, lightly packed

1 tbsp. cinnamon

1 egg, beaten

Bananas Foster Filling:

3 medium ripe bananas

½ cup of bourbon or whiskey

1 tbsp. AP flour

½ cup of prepared caramel (see recipe here)

¼ cup condensed milk

1 cup chopped pecans

Glaze:

2 to 2 ¼ cups confectioners sugar

1 tsp. lemon juice

1 tsp. vanilla extract

2 tsp. milk

2 tsp. water

dash of salt

*optional cream cheese filling:

8oz. cream cheese, room temperature

2 cups of confectioners sugar

2 egg whites, room temperature

Mardi Gras Sprinkle Mix for decoration, optional

How to cake King Cake video

Directions

In a large bowl, dissolve yeast in warm water. Allow yeast to activate for at least 5 minutes. Using hand or stand mixer, add sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky and form around dough hook).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and proof/ let rise in a warm place until doubled in size, about 1 and a half hours.

While dough is resting, make your filling. Cut up bananas into ½ inch cubes. In a large skillet cook bananas on medium heat until they began to soften. Turn heat down to low-medium heat. Remove pan from heat and add your bourbon or whiskey. Flambé bananas by lighting liquor on fire. Continue to cook until flame has extinguished. Whisk in flour. Cook until sauce begins to thicken. Add the prepared caramel and milk. Lightly stir together until caramel is incorporated and smooth. Allow filling to simmer for approximately 5 minutes until it tightens. Turn off heat and fold in pecans. Allow filling to completely cool. Set aside.

Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and brown sugar; sprinkle over dough over all of dough. Do not leave a border. Fold dough in thirds lengthwise (like a letter). Roll out dough again into a 16 x 10 inch rectangle. Place filling on top of dough, leaving a ½ inch edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with beaten egg.

Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners’ sugar, lemon juice, vanilla extract, milk, salt and enough water to achieve desired consistency. (Glaze should be tacky glue consistency). Spread over cake. Sprinkle with Sprinkle Mix while glaze is still wet. Allow glaze to set.

Devour and Enjoy!!

*for optional cream cheese filling: In a medium size bowl whisk together cream cheese, confectioner’s sugar and egg whites on medium speed until smooth and fluffy. Set aside. Once cinnamon and brown sugar have been applied to dough and dough has been rolled out again into a 16 x10 inch rectangle, place cream cheese filling on top of dough. Smooth out cream cheese on top of dough evenly leaving a ½ inch border. Continue to roll up dough jelly-roll style. Continue remainder of directions above.

Magic 8 Bars

It’s a new day and a new year! The new year also brings to me a sense of rebirth and rejuvenation. For the past few years I have purposely been taking a trip at the end of the year to prepare my mind for the next year ahead. At the beginning of the year I’m not one to set resolutions for myself, but I definitely do set goals for myself.

I love the inquiry and enchantment that the new year brings. I usually spend the first few weeks of the year working on a vision board or writing in my journal. I have always felt like seeing my goals in real life is an important step in manifestation and accomplishment for the year. I honestly am not a big believer in horoscopes or wizardry, but I definitely do believe we create our own magic.

I thought I would use the allurement of the new year to create a fabulous new recipe. This recipe is based on the classic seven layer bars but even better with an extra layer of sparkle. I decided to add some pizzazz to the bars by topping them off with Kaleidoscope Sprinkles Tina Snow Sprinkle Mix. The sorcery of these bars is that they are super easy to make, delicious and disappear right before your eyes. Definitely save this recipe for now or later.

See the super delicious, easy recipe and step by step video below.

Step by step Magic 8 Bars

Ingredients

1 ½ cups crushed graham cracker crumbs

½ cup butter, melted

1 cup chocolate chips

1 cup butterscotch chips

1 cup sweetened flaked coconut

½ cup chopped walnuts (or nut of your choice)

1 (14 oz) can sweetened condensed milk

½ cup Kaleidoscope SprinklesTina Snow Sprinkle Mix (optional)

Directions

Preheat oven to 350F degrees. Spray a 9×13 inch baking pan with cooking spray or line with parchment paper and set aside.

Melt butter in a small saucepan or using the microwave in a small bowl. Remove the butter from heat and stir in graham cracker crumbs until throughly combined. Press evenly into the bottom of a 9×13 inch baking pan to form the crust.

Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips, coconut and walnuts. Pour the condensed milk evenly over the top, and spread with a rubber spatula to make sure it’s evenly distributed.

Scatter the sprinkle mix evenly on top of the bars.

Bake in preheated oven for 25-30 minutes until edges are golden brown and the middle is set.

Allow bars to completely cool to room temperature before slicing.

Devour and Enjoy!

Mint Condition Cookies

It’s December, which some consider “the most wonderful time of the year.” As you should already know my absolute favorite time of the year is fall. I do agree that December is wonderful for the celebration of our Lord and Savior and also for, Christmas cookies. Jesus will always be thee reason for the season, but there is nothing wrong with getting a little into the commercial spirit of Christmas.

I absolutely adore making Christmas cookies. I love to create simple yet satisfying warm bites of cookie goodness. I make many varieties of cookies throughout winter and pass them out to family, friends and coworkers. I try and make classic Christmas cookie staples like sugar cookies and gingerbread, but I also like creating new flavors as well.

This year I was inspired to make a brand new cookie recipe dedicated to the classic combination of chocolate and mint. These two flavors always remind me of this holiday season, so I felt that they should be celebrated in cookie form. I decided to create these chocolate mint cookies using crushed up classic peppermint and spearmint candies. I added even more minty flavor and Christmas spirit by using Kaleidoscope Sprinkles Candy Cane Slayin mint flavored Sprinkle Mix inside the cookie dough.

These Mint Condition Cookies turned out super delicious and easy to make. The tender cookies are rich with chocolate flavor but balanced well with soothing mint flavor. The cookies are not overly sweet, so they are a great pairing for hot chocolate or eggnog. They are also great to place on your buttercream board (See video below). Give these festive flavor bombs a try today. You can even make the dough ahead of time and refrigerate or freeze it for fresh cookies later.

See and save my recipe below.

Christmas buttercream board featuring Mint Condition Cookies

Mint Condition Cookies

Makes 20-25 cookies

Ingredients:

1 ½ cup all purpose flour

½ cup unsweetened dark cocoa powder

1 tbsp. tapioca flour or cornstarch

¾ tsp. baking soda

pinch of salt

½ cup unsalted butter at room temperature

¾ cup light or dark brown sugar

1 large egg, room temperature

2 tbsp. of milk (your choice)

1 teaspoon pure vanilla extract

1 cup white chocolate chip morsels

1 cup mint candies, crushed into bite sized pieces

½ cup Kaleidoscope Sprinkles Candy Cane Slayin mint flavored Sprinkle Mix (optional)

Directions

In a medium sized bowl mix together the flour, cocoa powder, tapioca flour or cornstarch, baking soda and salt. Set aside.

In a large separate bowl, using either hand or stand mixer, cream together butter and brown sugar. Cream mixture together until butter is lighter in color and doubled in size. Add egg. Add milk and vanilla extract. Mix until smooth and combined.

Add half of flour mixture to cream mixture and stir until incorporated. Add second half of flour mixture. Stir until incorporated.

Add white chocolate morsels, mint candies and sprinkle mix to batter. Slowly fold in until combined.

Cover cookie dough and refrigerate the dough at least one hour.

Preheat oven to 350F.

Line cookie sheets with parchment paper. Using cookie scoop or ice cream scoop, place cookie dough onto sheets about 1.5-2 inches apart. Bake for 12-15 minutes until cookies are firm to touch.

Remove cookies from oven and allow cookies to slightly cool.

Devour and Enjoy!!

Vegan Sweet Potato Pie Cinnamon Rolls

A few weeks ago while I was scrolling on social media I came across a delicious recipe for a new kind of cinnamon rolls. In all my years of baking I had never thought to combine my favorite fall pie with my favorite brunch dish. The concept seemed so simple and yet sounded immaculate. I was super enthusiastic to make these new sinfully delicious autumn delights.

I decided out of consideration of my goddaughter’s food allergies and per request to make these cinnamon rolls completely vegan. I also wanted to challenge myself to make these vegan rolls just as good, if not better than regular cinnamon rolls. I wanted to make these rolls even more suited for fall, so I decided to decorate them with Kaleidoscope Sprinkles Mellow Leaves from Heaven Sprinkle Mix. (Although the Sprinkle Mix isn’t completely vegan it still made these rolls stand out in all the best ways.)

I must say after tasting these circumferential confections, I’ve had a taste of heaven. One bite of these warm wonders had my eyes rolling into the back of my head. The combination of the sweet potato filling and the tangy cream cheese glaze was on another level of satisfying. I honestly will say if I had to choose between a sweet potato pie or cinnamon rolls for Thanksgiving or any fall festival, I’m choosing the rolls!

Definitely save this recipe and give these rolls a try, you won’t regret it one ounce. You can find the complete recipe and step by step video below.

Ingredients

Rolls:

1 cup vegan cream (I used Country Crock brand)

4 tbsp. (¼ cup) vegan butter (I used Violife brand)

2 ¼ tsp. (1 packet) active dried yeast

¼ cup granulated sugar

3 cups all purpose flour

¼ tsp. salt

4tbsp. (¼ cup) vegan butter, melted (I used Violife brand)

½ cup light brown sugar, lightly packed

2 tbsp. cinnamon

Filling:

2 cups pureed sweet potatoes

½ cup brown sugar

2 tbsp. egg replacement (equivalent of 2 eggs. I used Bob’s Red Mill brand)

¼ cup water, for egg replacement

½ cup of vegan cream (I used Country Crock brand)

½ cup of plant based milk (I used almond milk)

½ tsp. cinnamon

1 tsp. nutmeg, fresh is best

¼ tsp. orange zest

¼ tsp. salt

1 tsp. vanilla extract

Glaze:

8oz. vegan cream cheese (I used Simple Truth brand)

2-3 tbsp. plant based cream ( I used Country Crock brand)

1 tsp. vanilla extract

1 ½ cups confectioners sugar

Mellow Leaves from Heaven Sprinkle Mix, for decorating (optional)

Directions

In a large saucepan on low heat, warm up cream, butter and yeast. Stir together and allow to heat up until lukewarm. Remove mixture from heat and allow the yeast to bloom.

In a separate medium bowl mix flour and salt together. Using a stand mixer with dough hook attachment, add cream mixture and sugar together on medium speed. Turn hook speed down to low and slowly add 3 cups of flour mix until flour is incorporated. Continue mixer on low speed until dough is easy to handle and comes off the side of the bowl. Remove dough from mixer and knead dough on lightly floured surface for 5 to 10 minutes. Place dough in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

While dough is proofing, make sweet potato pie filling. In a medium sized bowl mix together sweet potatoes and brown sugar using hand mixer. In a small bowl stir together egg replacement and water and allow to rest for one minute. Add egg replacer to sweet potatoes and mix on medium speed. Add remaining ingredients of vegan cream, milk, cinnamon, nutmeg, orange and salt. Mix on medium speed until all ingredients are combined. Set aside.

When dough has doubled in size, punch down dough. Roll out on a floured surface into a 12 by 18-inch rectangle. Spread melted butter all over dough using pastry brush. Sprinkle brown sugar and cinnamon evenly over buttered dough. Cut dough into 12 slices.

Using pastry brush or spoon, spread sweet potato pie filling over each slice of dough. Roll up dough slices and place into buttered dish. Cover rolls with kitchen towel and allow to proof again for another 30 minutes.

Preheat oven to 350F degrees.

Bake rolls for about 25-30 minutes or until nicely browned.

While cinnamon rolls are baking, make glaze. In a small bowl whisk together vegan cream cheese, vegan cream, vanilla and confectioners sugar. Continue to mix together until all the ingredients are combined and glaze is smooth. Spread over slightly cooled rolls.

Cover cinnamon rolls with Kaleidoscope Sprinkles Mellow Leaves from Heaven Sprinkle Mix.

Devour and enjoy!!

OOTN: Opera part Deux

A few nights ago I had the opportunity to return to the LA Opera for another fantastic performance. In September, when I was in Paris I stayed in the Ópera district again, but unfortunately I didn’t get a chance to go. The last time I went to the opera was for my birthday to see the well known, Aida. That experience was incredible as expected with the music, the costumes and overall atmosphere.

This time around I went to LA Opera to see, Omar. This spectacular performance is based on the true story written by Omar Ibn Said. Omar was a Senegalese Muslim man who was captured and enslaved. He was able to write his autobiography in Arabic that detailed his entire journey of his life. He unfortunately died an enslaved man, but the beauty of his unwavering faith and strength continues on as his legacy in the opera. Omar was an incredible production. What I most enjoyed was seeing all the melanin on stage and behind the scenes. The conductor was even a Black man. I also thoroughly enjoyed the colorful costume ensembles of the entire cast. I highly recommend that you go see this performance. It is an incredible story to see sung and portrayed with passion and heart.

For this evening, I decided to wear one of my favorite thrift finds from years past. I actually first wore this sultry sweater dress the first time I went to the LA Opera in 2013. I decided to rebirth this frock this year since I was finally able to fit it again. I love thrifting and I decided to share the details of this dress and some helpful hints below.

A night at the opera

Outfit details

Gold leaf sweater dress- thrifted (Find similar here)

Black metal clutch bag- thrifted. (Find similar here)

Gold leaf earrings- thrifted. (Find similar here)

Platform maryjanes- Vince Camuto (Find similar here)

Pink Coat- Nicole Miller (Find similar here)

Thrifting Helpful Hints

Try to avoid thrift shopping at chain thrift stores. The prices are usually higher and the merchandise has been picked through by the employees.
Shop for classic pieces for your wardrobe not things that are “in fashion.” This will keep your finds more sustainable and you’ll get more use out of your pieces.
Find clothes that are made with quality fabrics. That means natural or heavier fabrics.
Look for clothes with older labels, but have not been worn down.
Remember fashion repeats every 30 years. Just because your thrift find doesn’t seem fashionable now, doesn’t mean it won’t be later.
Buy clothes that fit your personal style. If something unique catches your eye then buy.
When shopping wear undergarments you don’t mind being exposed (ie. sports bra/ biker shorts), so you may try on clothes before you buy.

Shock Tarts

It’s Halloween, that time of the year where celebrating, costumes and candy are on full display. I have explained already in previous posts, that when growing up Halloween was not really emphasized. I can probably count on one hand how many times I remember dressing up on Halloween and trick or treating. October to me always represented the first full month of fall, which was reason to celebrate enough.

As an adult I have come to appreciate Halloween a bit more. I enjoy being creative and being able to relive favorite childhood characters via costumes. Living in Los Angeles for the past few years, Halloween has risen to another level. Angelenos take Halloween very seriously and I’m not just talking about the clothing.

This year I wanted to take my Halloween celebrating up another tier with my confections. After indulging in way too much candy I wanted to enjoy something sweet and unique. I came up with an idea to make a treat that I could not only enjoy Halloween night but also the next morning after my party hangover.

Check out these delicious Shock Tarts also known as Halloween breakfast pastries. These flavorful, flaky pastries are filled with a fresh, fruity and delicious filling. These tarts are then covered in a sweet glaze and decorated with Kaleidoscope Sprinkles DRAKE-ula Sprinkle Mix for even more flavor. This recipe is super easy to make and bake. Definitely give this recipe a try today or save it for another celebration. I will surely be enjoying these Shock Tarts this evening while passing out candy to the kiddies.

You can find the complete recipe and step by step video below.

HAPPY HALLOWEEN!!

Makes 8-10 pastries

Ingredients

Filling:

2 cups (16oz.) frozen mixed berries

1 cup (8oz.) fresh berries of your choice, I used blueberries

½ cup four fruits preserves

½ cup granulated sugar

Juice of whole lemon, approximately 2 tsp.

1 tbsp. vanilla lemongrass tea or any tea you prefer, (optional)

Crust:

2 cups all-purpose flour

2 tbsp. granulated sugar

2 tbsp. activated charcoal

½ tsp. salt

1 stick (½ cup) cold unsalted butter, cut into small pieces

¼ cup (4 tbsp.) vegetable shortening or coconut oil

1 large egg yolk

2 tbsp. vodka

1-2 tbsp. ice water

Glaze:

1 cup of confectioners sugar

½ tsp. vanilla extract

1/8 tsp. of salt

1-2 tbsp. of milk

DRAKE-ula Sprinkle Mix for decorating, (optional)

Directions

For the filling: In a large saucepan add frozen berries, fresh berries, preserves, sugar, lemon juice and tea. Stir all ingredients together and allow to simmer on low-medium heat. Cover filling and allow sauce to reduce by half, approximately 15-20 minutes. Once sauce has reduced. remove filling from heat and allow to cool to room temperature. Once filling has cooled blend ingredients together using immersion or stand mixer. Once well blended, pass filling through a kitchen strainer to remove seeds and tea leaves. Set aside.

For the dough: Use food processor and pulse flour, sugar, charcoal and salt in a food processor to combine. Add butter and vegetable shortening. Pulse until mixture resembles coarse sand. With machine running, add yolk, vodka and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)

Shape dough into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes. (You may refrigerate overnight)

When ready to make pastries: Preheat oven to 350F. Take dough out of refrigerator. Divide dough in half. On a flour surface roll out half of dough into a rectangle. The dough should be 1/8 to 1/4 inches thick. Cut symmetrical rectangles into your dough using pizza cutter (you can also use cookie or biscuit cutters). Place bottom side of pastry onto cookie sheet. Place rounded spoonful of filling in the center of pastry dough. Pat filling down. Make sure to leave approximately a 1/2 inch border around the dough. Roll out remainder of dough into same rectangle. Cut rectangle into similar sizes as previous. Place top side of pastry on filling. Press top and bottom of pastry together. Use a finger or fork to crease the seams together. Repeat process until all your dough is filled. Brush egg white on top of pastry. Use fork and poke holes on top of pastry for steam.

Bake for 20-22 or until golden brown. Allow to cool completely

While tarts are cooling make glaze.

In a small bowl, whisk together confectioners sugar, vanilla, salt and milk. Mix until glaze is smooth. (Glaze should be thick enough to coat back of spoon). Using a knife of off-set spatula, glaze completely cooled pastries. Top with Kaleidoscope Sprinkles DRAKE-ula Sprinkle Mix. Allow glaze to harden.

Devour and enjoy!

Sweet Potato Cookie (No churn) Ice Cream Sandwiches

I have explained before that I get baking recipes and inspiration from everywhere. Usually, most of my ideas come to me in my dreams when my mind is free to roam in candyland. During this season, the shorter days and longer nights give me more time for more enticing inceptions. I also get concepts from remixing other recipes that I have or others have already created.

A few weeks ago, I was having a conversation via social media about fall recipes. One of my social media friends was discussing these popular pumpkin cheesecake cookies. She, being a fan of these favored fall cookies, suggested that they might taste better if they were sweet potato based. Although I had heard of these cookies before, I had never actually tried them. That was enough incentive for me to get started on experimenting on a new autumn treat.

I started out by buying and trying the original pumpkin cheesecake cookies. The cookies were pretty satisfying. They were soft and filled with notes of pumpkin and spices. The cookies had morsels of white chocolate that represented the cheesecake flavor. After a few cookies, I knew exactly how I was going to make my version even better tasting. Not only was going to make some delicious sweet potato cookies, but I would accompany these cookies with some ice cream. This was not going to be an ordinary ice cream but an extraordinary sweet potato ice cream filled with cream cookie butter and cinnamon cookie bits.

The sweet potato cheesecake cookies and sweet potato cookie butter (no churn) ice cream were very easy to make and turned out better than I imagined. This may sound biased, but these were probably the best ice cream sandwiches I treated to myself to. The cookies were perfectly soft and flavored. The ice cream was not overly sweet and complimented the cookies perfectly. The ice cream sandwiches were even more magical as they were decorated with Kaleidoscope Sprinkles new fall Sprinkle Mix, Mellow Leaves from Heaven.

Definitely give both of these easy recipes a try this season. Both are great for indulging, cooking with kids in the kitchen and/ or impressing family/ friends.

Both recipes and step by step video can be found below.

Ingredients

Sweet Potato Cookie Butter (No churn) Ice Cream:

1 pint (16 fl. oz.) of heavy cream, keep very cold

1 can (14 oz.) sweetened condensed milk

1 cup pureed sweet potato

1 tsp. vanilla extract

½ tsp. ground cinnamon

1 tsp. nutmeg (fresh is best)

¼ tsp. orange zest

½ cup cinnamon cookies, crushed into bite sized pieces.

¼ cup cookie butter, slightly melted

Sweet Potato Cheesecake Cookies:

1 ½ cup flour

½ tsp. salt

1 tsp. baking soda

½ tsp. ground cinnamon

½ tsp. nutmeg (fresh is best)

¼ tsp. orange zest

12 tbsp. (¾ cup) unsalted butter

½ cup pureed sweet potato

1 cup brown sugar

2 eggs, room temperature

1 tsp. vanilla extract

1 cup white chocolate chips

½ cup freeze dried cheesecake bites (optional)

Mellow Leaves from Heaven Sprinkle Mix, for decorating (optional)

Directions

Start by making the ice cream. In a medium sized bowl, using a spatula mix together sweet potato, vanilla, cinnamon, nutmeg, and orange zest until mooth. Set mixture aside.

In a large bowl, using a hand or stand mixer add heavy cream. Whip heavy cream until it doubles in size and soft peaks form.

Add sweet potato mixture to heavy cream. Using spatula, lightly fold sweet potato mixture into heavy cream until completely combined. Be sure not to over mix or cream will deflate and ice cream won’t be airy.

Place ice cream mixture into a loaf pan. Cover ice cream with plastic wrap and place in freezer overnight to harden.

To make cookies:

In a medium sized bowl, combine flour, salt, baking soda, cinnamon, nutmeg and orange zest. Set flour mixture aside.

In a large separate bowl, using either hand or stand mixer, cream together butter and brown sugar. Cream butter and sugar together until butter is pale yellow and doubled in size. Add sweet potato. Add eggs one at a time. Mix until smooth. Add vanilla extract. Add half of flour mixture to cream mixture and stir until incorporated. Add second half of flour mixture. Stir until incorporated. Add white chocolate chips and cheesecake bites (optional) to batter. Slowly fold in until combined.

Cover dough with plastic wrap and place cookie dough in refrigerator for 30 minutes to overnight.

Once ready to bake cookies, remove dough from refrigerator for at least 20-30 minutes before baking.

Preheat oven to 350F.

Line cookie sheets with parchment paper. Using cookie scoop or ice cream scoop, place cookie dough onto sheets about 1.5-2 inches apart. Bake for 12-15 minutes until cookies are slightly golden and firm to touch. Remove from oven and allow cookies to cool completely to room temperature.

Remove ice cream from freezer. Use ice cream scoop to place ice cream on top of cookies. Cover ice cream with additional cookies.

Decorate ice cream sandwiches with Mellow Leaves from Heaven Sprinkle Mix.

Devour and enjoy!!

*For pureed sweet potatoes: Preheat oven to 400F. Clean and dry 3-4 medium/ large sweet potatoes. Using a cookie sheet, bake sweet potatoes until fork tender (approximately 30-35 minutes.) Remove from oven and allow sweet potatoes to complete cool. Remove skins from sweet potatoes. Place sweet potatoes in large bowl and use immersion blender./ or counter blender to puree. Blend sweet potatoes until texture slightly chunkier than baby food.

Pumpkin Patch (Baked) Donuts

It’s here, it’s finally here! Well technically its not, but I have already made the transition in my mind, so fall is here. I am already overloaded on thoughts of apple picking, hay rides, pumpkin spice everything and comfort clothing. My morning coffee has been switched from my usual creme bruleé creamer to pumpkin spice since September 1st. I can never get enough of this season. I love that I get to repeat this fabulous fall sensation every year, like it’s Groundhog Day. I have been concocting some new pumpkin and fall-filled recipes since last year. There is something about those warm fall spices that keeps me motivated.

As a child, one of my favorite fall activities I have mentioned previously was a visit to Apple Hill. This magical apple orchard was my fall timestamp every year. It served as a pinnacle moment of the season for me because of all the wonderful foods that I was able to savor. Fresh apples off the tree, fresh warm cider, homemade apple butter, and of course the apple donuts. I looked forward to the cinnamon crusted fried fritters and cake donuts at the start of Labor Day weekend. Even though I haven’t visited Apple Hill in several years the memorable donuts still inspire my fall recipes. (Check out my recipe for Apple Cider Donut Bread Pudding with Caramel Glaze.)

Every year I still look forward to all the spectacular fall treats, but now I try to opt for healthier yet flavorful options. The last few years, I have made some delicious autumn apple recipes. (Check out my recipe for Sparkling Cider Cake and The Perfect Fall Cupcakes). This year I made a decision to switch it up and make some delicious pumpkin baked donuts reminiscent of all my favorite fall flavors. Check out my recipe for my Pumpkin Patch Donuts which are in oozing with pumpkin flavor and covered with Kaleidoscope Sprinkles Orange Jevarius Sprinkle Mix for more fall color pop.

See the complete recipe and step by step video below.

Makes 6- 12 donuts

Step by step donut video

Ingredients

Donuts:

2 cups all purpose flour

1 ½ tsp. baking powder

¼ cup superfine sugar

½ tsp. fresh nutmeg

½ tsp. pumpkin pie spice

½ tsp. salt

2 tbsp. unsalted butter or vegetable shortening

½ cup pumpkin puree

3-4 tbsp. milk (I used almond)

1 tsp. vanilla extract

1 egg, beaten

½ tsp. lemon juice

Glaze:

2 tbsp. pumpkin puree

2 tbsp. pumpkin spice creamer

½ tsp. pumpkin pie spice

½ tsp. salt

2 cups confectioners sugar

Orange Jevarius Sprinkle Mix, for decorating (optional)

Store bought caramels for pumpkin stems, for decorating (optional)

Green fondant for pumpkin leaves and vines, for decorating (optional)

Directions

Preheat the oven to 350F. Lightly grease donut pans.

In a medium separate bowl, mix together pumpkin puree, milk, vanilla extract, beaten egg and lemon juice and stir until just combined. Set Aside.

In a large bowl whisk together flour, baking powder, superfine sugar, nutmeg, pumpkin pie spice and salt. Add cubed butter using a fork or potato masher to press butter into flour mixture, until combined and it resembles course sand.

Add wet mixture to dry mixture. Mix slowly until dough is combined, smooth and thick. Be careful not to over mix.

Use a piping bag or spoon to fill each donut cup about half full, making sure the center area is clear of dough. Bake donuts 6-10 minutes until they are done and spring back when touched.

Let donuts completely cool to room temperature.

While donuts are baking, make the glaze. In a medium sized bowl whisk together pumpkin puree, pumpkin creamer, pumpkin pie spice, salt and confectioners sugar until smooth and completely combined. (Glaze should be thick and coat the back of a spoon.)

Use spoon to drizzle donuts with or dip donuts into the glaze. Cover with sprinkles and use caramels and fondant to decorate.

Devour and enjoy!

DIY and OOTD: Fall Tie Dye Fashion

It’s almost September, which means it’s almost time for my favorite time of year. You already know what I’m talking about, fall! We are currently in a time of season transition. I like to incorporate fall colors and themes into my end of the summer wardrobe to make the seasons click like my heels. This is the perfect time to reuse summer fashion staples, but put a fresh autumn spin on them.

A few months ago, one of my favorite cutout dresses sustained some water damage. I believe I’ve mentioned this before in my others posts, but I’m going to reiterate the fact that I love a good cutout dress. A dress with some simple missing fabric in the right spots can turn a bland frock into over the top. For someone who is curvy such as I, it’s a great way to accentuate the gifts God created. This brightly colored orange dress was now covered in random mildew stains. At first when I discovered the damage on my dress I was devastated. I washed it and soaked it, but I was not able to remove any of the mildew stains. I refused to give up on this dress and came up with another plan.

I absolutely adore this dress because it’s light, bright, it fits me wonderfully and it has pockets! I also didn’t mention the fact that this dress is made of 100% recycled materials. As an environmentalist, I could not let a few stains allow me to toss this perfectly wearable and fabulous frock. After evaluating the dress and the stains I was reminded of Jackson Pollock and a Rorschach inkblot test. With fall approaching on the horizon I became inspired and found a way to salvage and upgrade my dress with a unique abstract print, aka tie dye. I went to my neighborhood craft store and purchased a tie dye kit. Once I arrived home I prepped my dress and went to work.

The project was super simple to do and the results turned out amazing. Here’s how I recreated my new upcycled fall cutout dress.

DIY instructions and details on my outfit below.