Delectably Creative Treats

breakfast

Dark Chocolate Hot Cakes

Dark Chocolate Hot Cakes

on Sep 20, 2017 |

  I love surprising the little ladies with different breakfast choices on the weekends. This past weekend consisted of whatever I had left in the pantry from hurricane Irma. These days, I am completely obsessed with dark cocoa powder. And I also know if it looks like a dessert, my kids will eat every bite on their plates.     These dark chocolate hotcakes are light and fluffy. They can very easily be turned into a high-end dessert. Each cake sandwiches sweetened mascarpone cheese and freshly sliced strawberries. For an over-the-top presentation, don’t forget the powdered sugar and additional chocolate ganache!     Dark Chocolate Hotcakes Ingredients: For the dark chocolate hotcakes: 1 cup all purpose flour 1/4 cup cocoa powder 1/2 cup sugar 2 tbsp melted butter 1 egg 1/4 tsp salt 1 tsp baking soda 1 cup milk     Directions: In a microwave safe bowl, melt butter. Whisk in sugar and cocoa powder until well combined. Stir in egg, salt and baking soda. Mix in milk, followed by all purpose flour. Cook on a greased nonstick skillet that is set on low heat until top forms bubbles. Flip and cook an additional 30 seconds to 1 minutes. Filling Ingredients: 1 cup mascarpone cheese 1/3 cup powdered sugar Fresh strawberries, sliced Directions: In a bowl, using a handheld mixer, whip powdered sugar into mascarpone cheese. Layer sweetened mascarpone cheese with sliced strawberries in between each...

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Berry Brownie Fro-Yo Cups

Berry Brownie Fro-Yo Cups

on Aug 31, 2017 |

  I love yogurt, especially when it is frozen and I can trick my brain into thinking I am eating ice cream. I especially love handing the girls a treat that is made up of fruit and yogurt. These Berry Brownie Fro-Yo Cups are made with fresh fruit, vanilla yogurt, and Little Debbie Mini Brownies! Quite honestly, in addition to my Fro-Yo cups serving as a dessert,  I am content when my girls grab a Berry Brownie Fro-Yo cup for breakfast or a mid-day snack.     This recipe is simple and quick to put together. Berry Brownie Fro-Yo cups are also adaptable with different flavors of fruits, yogurts, nuts, or Little Debbie Minis. I love knowing my girls can head to the freezer in the rush of our morning schedule and grab something easy and satisfying on the way to school!     Berry Brownie Fro-Yo Cups Servings: 8-10 standard cupcake size Ingredients: 2 cups vanilla yogurt (or your favorite flavor) 1/2 cup fresh blueberries 1/2 cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option     Directions: In a large mixing bowl, combine yogurt and fruit. Mix well, so all are coated. Crumble the 8 Little Debbie Mini Brownies into the yogurt and fruit mixture. Stir until well combined. Line a standard size cupcake tin with paper liners. I like to lightly spray the papers with nonstick spray to ease the paper removal when ready to eat. Scoop yogurt mixture into prepared paper liners almost to the very top. Garnish the top of each filled cup with additional blueberries and strawberries you have on hand, as well as more crumbled Little Debbie Mini Brownies. Freeze at least 8 hours until frozen solid through the center. Take out of freezer when ready to...

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Blueberry Mini Muffin Crunch

Blueberry Mini Muffin Crunch

on Aug 9, 2017 |

  It’s almost time for school, which means getting my 4 little girls out of the house, fed, and dressed in a somewhat chaotic manner. I love easy, grab and go breakfast ideas, which is why Little Debbie Mini Muffins are a staple in our pantry. My little girls can gobble up a pack in no time and I do not mind them eating these tasty Mini Muffins on the go. Some days, I do try to convince the girls to eat a bowl of oatmeal, yogurt or grits and it sometimes isn’t an easy task. To tempt their taste buds, I love making my Blueberry Mini Muffin Crunch as a breakfast topping.     Blueberry Mini Muffin Crunch is similar to granola and uses Little Debbie Mini Muffins, Blueberry flavor, as the base of this simple and tasty garnish. My Blueberry Mini Muffin Crunch is quick to put together and your oven does most of the work. I love how versatile this recipe is because you can add any kind of nuts, dried fruit, or berries…Maybe even a few chocolate chips!     Blueberry Mini Muffin Crunch Ingredients: 1 box of Little Debbie Blueberry Mini Muffins, 5 bags 1/3 cup toasted coconut 1/3 cup sliced almonds, toasted optional 1/2 cup fresh blueberries Directions: Preheat oven to 300 degrees and line a baking sheet with parchment paper. Crumble all of the Little Debbie Mini Muffins with your hands onto the lined pan and bake 30-45 minutes. Every 15 minutes toss muffin pieces to make sure all sides are crisping evenly. Remove muffin crumbles when dark golden brown and crunchy. Allow to cool completely. Toss toasted coconut, sliced almonds, and fresh blueberries with the crunchy Mini Muffin pieces. Top oatmeal, yogurt, grits or even ice cream with your new crunchy...

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Banana Coconut Ricotta Muffins

Banana Coconut Ricotta Muffins

on Aug 6, 2017 |

Banana Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips     Directions: Preheat oven 400 degrees and line standard muffin tin with paper. Spray paper liners with nonstick baking spray and set aside. Sift flour, baking powder, and salt into dry ingredient bowl and set aside. In a mixer beat mashed bananas and sugar until almost smooth and well combined, about 2 minutes. Add in milk and then the ricotta, beat another 1 minutes until thoroughly combined (remember to scrape sides intermittently). Stir in eggs, one at a time, followed by vanilla and cinnamon. Slowly mix in dry ingredients until almost all flour is no longer visible. Then remove bowl from mixer and add in the shredded coconut and white chocolate chips. Finish folding in by hand. Scoop batter into lined muffin tin to almost the very top of paper. Make crumble.     Crumble ingredients: 2 tbsp unsalted butter, softened 1/3 cup brown sugar, packed 1/3 cup dried banana chips, crushed 1/3 cup shredded coconut Directions: In a small bowl work the softened butter into the brown sugar with a fork or your hands. Then mix in the dried banana chips and coconut. It should be crumbly texture. Generously add this crumble on the top of your filled muffin tins. Bake topped muffin batter 400 degrees 18-20 minutes until golden brown and center bounces back. Garnish: Serve hot muffins with a dollop of ricotta and drizzle of honey. Sprinkle toasted coconut and dried crushed banana chips on top....

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Give Brunch A Twist With Bacon Wrapped Roasted Peach Skillet

Give Brunch A Twist With Bacon Wrapped Roasted Peach Skillet

on Jul 27, 2017 |

  This has been a super popular post on my Instagram account. Peaches are beautiful this time of year and I always have an abundance on hand. Today, I wanted to up the ante on brunch. This cast iron skillet is filled with Black Pepper Maple Bacon Wrapped Peaches, sunny side up eggs, crumbly tangy blue cheese, pecans and fresh blueberries! It truly is a stunning dish to serve your family and guests! Black Pepper Maple Bacon Wrapped Roasted Peach Skillet Ingredients for the peaches: 6-8 fresh peaches, sliced into 6 wedges 1 package of bacon 1/3 cup maple syrup 1/4 cup dark brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top. Take each of the peach wedges and wrap a slice of bacon around each. Place on the rack. When all peaches are wrapped with bacon, place in oven and bake 40-50 minutes. Turn the peaches over about every 15 minutes to brown all sides of the bacon. In a bowl mix maple syrup, dark brown sugar, and cracked pepper to taste. Remove peaches from oven and while hot, brush maple syrup mixture all over ever side of each peach. Place back in oven about 10 minutes to crisp up further. Grab a 10″ cast iron skillet or whatever size you have on hand. Remove peaches from oven when bacon is crisped to your liking. Place each bacon wrapped peach in cast iron skillet and drizzle remainder of maple syrup mixture over. Put in a low heat oven to keep warm. Eggs Prepare eggs to your liking. My skillet was made for only 2 people, hence only 2 sunny side up eggs. Place your cooked eggs on top of the warm peach skillet. Garnishes Blue cheese crumbles Fresh blueberries Toasted pecans Torn basil...

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Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins

Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins

on Jul 22, 2017 |

  Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins   Yields: 12-14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips     Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners. Spray liners with nonstick baking spray to help prevent sticking. Sift flour, baking powder, and salt into a bowl and set aside. In a mixer beat butter until fluffy and smooth, about 1 minute. Add in sugar and beat 2 additional minutes. Mix in both cocoa powders and beat another minute. Be sure to scrape the sides of bowl intermittently. Stir in eggs, one at a time, followed by vanilla. Alternate mixing in dry ingredients with the buttermilk. Always finish with the dry ingredients last. Before fully incorporated and just a bit of flour is still seen, remove from mixer and add in chocolate chips. Finish stirring by hand until all ingredients are combined well. Scoop batter into lined muffin tin 3/4 way full. Bake 400 degrees 18-22 minutes until center bounces back when pushed down. Allow to cool on rack. Bittersweet Pecan Oat Topping Ingredients: 1 cup quick cook dry oats 1 cup pecan halves 1/2 cup bittersweet chocolate chips, melted 1/4 cup mini chocolate chips Directions: In a microwavable bowl, melt bittersweet chocolate chips in 30 second intervals and stir in between. When bittersweet chocolate chips are completely smooth, mix in oats, pecan halves, and mini chocolate chips. Combine well and top on warm Double Chocolate Buttermilk muffins. Optional Garnish: Lightly sift cocoa powder over topped muffins for a beautiful finish.    ...

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Banoffee Caramel Muffins

Banoffee Caramel Muffins

on Jul 13, 2017 |

The perfect mix up of all of our favorite breakfast flavors baked into a perfectly tender muffin. These days, my family can’t seem to get enough of freshly baked muffins. Muffins are such a versatile breakfast vehicle and an easy on-the-go meal or snack. I try to have a batch or two made per week  and they store perfectly in the freezer. Today, I am sharing one of my favorite combinations, Banana-Coffee-Toffee and Caramel. These flavors pack a punch on your tastebuds and are a tasty treat first thing in the morning. Banoffee Caramel Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar, packed 1/4 cup sugar 2 eggs 2 tsp pure vanilla extract 1 tsp cinnamon 1 tsp espresso powder or instant coffee mix 1 1/4 cups buttermilk 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup toffee pieces Directions: Preheat oven to 400 degrees and line standard cupcake tins with paper liners. Spray liners with nonstick spray to help prevent sticking when eating warm muffins. Sift flour, baking powder, and salt into a bowl and set aside. In a mixer, beat bananas and sugars until well combined. Mix in eggs and be sure to scrape the sides of bowl. Stir in vanilla, cinnamon, and espresso powder. Follow up with buttermilk. Finally mix in dry ingredients and just before it is completely combined, remove from mixer and pour in toffee pieces. Mix by hand until all if fully incorporated. Fill paper liners almost full and bake 20 minutes until center bounces back. Caramel Oat topping: Ingredients: 1/2 cup Caramel sauce (store bought or homemade) 1 cup of dry, instant oats 1/4 cup toffee pieces Directions: In a bowl combine all of the ingredients above. Mix well and place generously on top of each hot muffin. Garnishes: Banana chips Additional caramel drizzle Toffee pieces Whole coffee...

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Orange Scented Chocolate Hazelnut Cherry Skillet

Orange Scented Chocolate Hazelnut Cherry Skillet

on Jun 12, 2017 |

  Whether you are in a hurry to make a tasty breakfast or a fabulous dessert, a semi-homemade fruit skillet is always a good option!   Ingredients: 2 cans of refrigerated biscuits 1 can Cherry pie filling 1/2 cup sugar 1/2 cup unsalted butter, melted 1 orange zested and juiced 1 cup of chocolate chips 1/3 cup chocolate hazelnut spread powdered sugar     Directions: 1. Preheat oven to 350 degrees and prep a 8-10″ cast iron skillet with a bit of melted butter. 2. Cut each biscuit dough into four pieces, I use scissors, and place in a large bowl. 3. Pour in melted 1/2 cup butter and sugar and mix with hands making sure all pieces get coated. 4. Zest and juice orange over biscuit pieces, mix well. Pour in can Cherry filling and be sure all biscuits are coated. 5. Mix in chocolate chips. Pour everything into iron skillet and bake 40-50 minutes until center is no longer jiggly. You may want to cover with tin foil at about 30 minutes if top begins to look too dark. 6. Remove from oven and allow to cool to warm. Heat Chocolate Hazelnut spread in microwave until warm and fluid like (about 20 seconds) Drizzle over skillet and then top with powdered sugar....

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Get Your Fill Of Ghirardelli Stuffed Chocolate Croissants And A Look Into Our Ultimate S’mores Party!

Get Your Fill Of Ghirardelli Stuffed Chocolate Croissants And A Look Into Our Ultimate S’mores Party!

on Nov 3, 2014 |

    I’m in the ultimate countdown now! Only 9 days left until I leave to compete in Las Vegas at the 3rd World Food Championship! Squeee, you probably can’t even understand all of the overwhelming emotions I am having at this point. But all that jazz aside, it was time I surprised the family with some super yummy morning treats! Yeh, not very many people can say no to these, Chocolate Filled Croissants. I am swimming in Ghirardelli chocolates of all kinds, and no, that’s not a bad thing! Especially when you are die-hard Ghirardelli chocolate fans like my entire household!     The absurd quantity of Ghirardelli in our cupboards, baking cabinet, and freezer is due to the fact that we celebrated our Grand Prize winnings October 25th! I was fortunate enough to have my Ultimate S’mores Recipe chosen as the grand prize winner in Ghirardelli Chocolates Ultimate S’mores Contest! And after the long awaited wait, planning, and coordinating my family and friends got to partake in a Fall For S’mores Party at Orlando’s Hard Rock Hotel!!!! This was seriously a dream come true for my little ladies (not to mention my husband, I thought he would need a wheelchair as an escort down the chocolate table)! I truly enjoyed planning this party with Ghirardelli staff and making it a Fall theme and have all things surrounded by little ones. After all, I entered this contest solely to try and win just for my Ghirardelli hoarding husband and chocolate licking sticky fingered girls!                   We were very generously given an amazing lunch catered by Loews Hard Rock Hotel, a Face Painter provided by Makeup By Renette, and a whole spread of make your own S’mores, which was accompanied by 3 of the best Ghirardelli Chocolatiers I could ever had asked for! Can you just imagine letting loose 40 kids and grown ups with every kind of delectable Ghirardelli Chocolate flavor known to man?! I lost count of how many times my little ladies visited the chocolate table (the husband too)! I will try not to bore you by posting WAY too many photos, but they are seriously AHHHmazing, so...

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Gluten Free Pumpkin Muffins, Not Cupcakes!

Gluten Free Pumpkin Muffins, Not Cupcakes!

on Jul 27, 2014 | 1 comment

    It seems that I get at least 2 requests for my gluten free recipes a week. Diets may change, people choose a healthier lifestyle, or a necessity to change eating habits due to a medical issue, but the common “whoa” of this diet is the need to have that special treat from time to time. I was challenged with the gluten free recipes 3 years ago. My daughter’s preschool teacher has a gluten free diet. There are always little kiddos bringing treats to school for birthdays and snacks, but what about those who cannot partake? I don’t like leaving anyone out and especially someone who has the power to fail my child (wink, wink). Any-who, my voyage with my cupcake truck also led me to discover that gluten free was becoming more and more popular and I had to switch things up. A lot of the gluten free desserts I had eaten were not that moist and tended to have a cardboard flavor and texture. It was my mission, 3 years ago, to learn how to bake gluten free and make it just as good as my original recipes! By golly, I did it. Not only did I learn how to convert my super, moist cakes and cookies to gluten free, but I also learned how to convert them to vegan if necessary (yes, that’s right, NO eggs or butter). However, I have yet to attempt eliminating soy from my recipes, I see that in the distant future also.   My second daughter, Gabby is obsessed with pumpkin muffins. She isn’t your typical 5 year old who begs for the most heavily frosted cupcake on the table. Gabby would much rather take that naked pumpkin muffin sitting on the counter every other little kid ignored. When Gabs asks me to bake my pumpkin muffins, she insists that they be gluten free because they are healthier! I swear, not exaggerating at all, this kid has taste! My darling also declares, ” there shall be no frosting on top, so they can be eaten for breakfast”. I am happy at least one of my daughters enjoys a bit healthier dessert choice. Now, don’t get me wrong, this kid can...

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Pumpkin Caramel Oatmeal Cakes, Could Breakfast Get Any Better?

Pumpkin Caramel Oatmeal Cakes, Could Breakfast Get Any Better?

on Jul 2, 2014 |

  What? Me make breakfast? LOL. Yes, believe it or not I, 100%, suck at making breakfast items and cooking dinners. My husband won’t let me near his usual breakfast plate or let me assist in his weekend waffle makings. I am really not quite sure why I can’t shake a good breakfast recipe or two out of my arsenal. And preparing dinner? Ugh, it’s usually burned, over cooked, or way over sauced. Seriously, I belong on that show on Food Network, “Worst Cooks In America”. How I am able to dream up successful, dessert recipes and combinations, but not figure out what flavors go well together to dress up a chicken breast?  I’ll never understand!  I fantasize over sweet treats in my head and have visions of different cupcakes, cookies, and brownies all day long. But when it comes time to plan breakfast or dinner, I draw a blank and I grow quite intimidated. Anyhow, my sweet little ladies have enjoyed a few of my breakfast trials the past few weeks. I’m becoming so irritated with my breakfast and dinner issues, it’s truly absurd.     Here’s the funny part, I saw that Bob’s Red Mill is hosting a contest “Spar For The Spurtle”, which is a contest for the best steel cut oats recipe! You can probably tell by now, I have become majorly addicted to baking and recipe contests. It has been a lot of fun creating and actually writing down recipes, instead of keeping them all in my head and selfishly to myself! I seem to be entering a contest at least once a week. I’m giggling inside when I pull up web addresses and see my deliciously, beautiful dessert sitting on the line up to be judged! Now do you see my frustration with being breakfastly impaired? I wanted in on the Bob’s Red Mill contest, so to the drawing board I go. The catch to this Spar For The Spurtle contest is that you are only allowed to use 2 stove-top burners as equipment, no oven, no blenders, no microwave, etc. Umm, wow, that’s a hard one for me because ALL I do is bake and I always want to turn things into...

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