Tag Archives: wendy gail

Halloween Cookies

Every year I try to come up with new ideas for all of my holiday cookies.  These cookies were made using my White Chocolate Roll Out Sugar Cookies  

For the skull and witch’s hat cookies I used  cookie cutters that I found in AC Moore.  The cat silhouettes were made using a plastic template that I made from these pictrures. Check out my Birdhouse Cookies to see how I make templates

  

I used the below picture as a decorating guide for the skulls

 

 

 

 

 

 

Pumpkin Cookie Dough Bark

I don’t often make treats with pumpkin as an ingredient because I prefer my pumpkin in soup or as a vegetable rather than as a dessert.  With that being said, I love this Pumpkin Cookie Dough Bark recipe and I’m sure you will too.

1/2 cup Vegan Buttery Sticks, room temperature
3/4 cup packed organic light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2 tsps vanilla extract
1 cup 100% pumpkin puree
2 cups pasteurized whole wheat pastry flour *
3/4 cup mini chocolate chips
3 cups semi sweet (regular sized) chocolate chips

*To pasteurize flour, heat flour in a microwave until it reaches 160 degrees F.  The time will vary from microwave to microwave but it will take approximately 1 minute.  Don’t overheat as the flour will burn so be sure to check every 10 seconds.

 

Dominican Cake (Bizcocho Dominicano)

Dominican Cake
A few weeks ago I went on a cruise to Cuba. The Lyft driver who picked us up from the airport and took us to pier was telling us about a family member that bakes Dominican Cakes.  This was the first I’ve heard of this cake and had to research a good recipe.  Here ya go.

1/2 lb (220 grams) of all-purpose flour
2 teaspoons of baking powder
1/2 lb (220 grams) of unsalted butter or vegan buttery sticks, at room temperature
1/2 lb (220 grams) of organic sugar or an all natural sweetener
3 eggs at room temperature
2 teaspoons of vanilla extract
1 cup of orange juice , divided into thirds (I used a combo of half pineapple juice and half orange juice)

To fill the cake, I used Trader Joe’s Dulce De Leche but any filling or jam can be used.  I also iced the cake using this recipe for stabilized whipped cream.

Lemon Blueberry Quinoa Pancakes

Lemon Blueberry Quinoa Pancakes. They may be healthy but these pancakes are also very good.  It does take a lot of ingredients to make them but most are kitchen staples.

  • 1 cup cooked quinoa
  • 3/4 cup all-purpose flour or white whole wheat
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 egg white
  • 1/3 cup plain nonfat greek yogurt
  • 2 tablespoons of milk of your choice (skim, soy, almond, coconut)
  • 1/4 cup fresh lemon juice, depending on your lemon preference
  • 1 tablespoon sugar or honey
  • 1 teaspoon pure vanilla extract
  • 2/3 cup fresh blueberries

 

Stabilized Whipped Cream Topping

Stabilized Whipped Cream Topping
One of my favorite dessert toppings is whipped cream.  It’s light and fluffy with a buttery taste.  You can use this in place of heavy buttercream icings on cakes, brownies and cupcakes.  It’s simple to make with just a few ingredients.

Ingredients are:

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup sifted confectioner’s sugar (also known as icing sugar)

Natizo Cake Decorating Set – Unboxing and Review

The folks over at Natizo were kind enough to send me this cake decorating set to check out and promote to my viewers.  This was not a paid promotion so my opinion expressed is sincere.

You can purchase this cake decorating set  at Natizo Cake Decorating Set

Nutella Drop Cookies (Only 3 Ingredients)

Nutella Drop Cookies.
I made a similar recipe in the past but this one is slightly different.  Easy to make with only 3 ingredients and tastes great.

1  1/2 cups or 180g Nutella + 1 cup or 125g to stuff
1  1/8 cups or 150g Whole Wheat Pastry Flour
1 large Egg

 

Rocky Road Brownies

Rocky Road Brownies.
What I love about this recipe is that you can substitute some of the ingredients if you don’t have them on hand.

1 2/3 cups whole wheat pastry flour
1 cup organic sugar or a stevia blend that measures cup for cup
¼ cup plus 2 tablespoons of unsweetened Cocoa Powder (I used a combination of natural and dutched)
1-teaspoon baking soda
¼ teaspoon salt
1 cup of cold water
¼ cup canola oil
1 tablespoon distilled vinegar
2 teaspoons vanilla extract
6 ounces of either peanut butter chips, caramel chips, Heath chips, or any other chip you can find)
1 cup toasted coarsely chopped walnuts (I used almonds in the video)
3 ounces  60% Chocolate Chips
3/4 cup mini marshmallows

Chocolate Chip Coffee Dessert Dip (Reduced Sugar)

Chocolate Chip Coffee Dessert Dip can be made with reduced sugar.

  • 1 cup reduced fat cream cheese (room temperature)
  • 1/2 cup powdered sugar or finely pulsed Stevia Blend in a food processor to make this reduced sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons sweetened condensed milk
  • 1 tablespoon brewed coffee (room temperature)
  • 1/2 cup mini chocolate chips

Graham Crackers, pretzels, lady fingers or other cookies for dipping

Vera’s Lemon Cookies (Maggiano’s Little Italy Copycat Recipe)

Vera’s Lemon Cookies
I love Maggiano’s restaurant chain.  I love their pasta, their tiramisu and the fact that when you order some of their entrees, you get a second one to bring home with you.  This is a copycat recipe of their Lemon Cookies.

3/4 cup (1 1/2 sticks) vegan buttery stick or unsalted butter, at room temp.
3/4 cup organic sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cups whole wheat pastry flour
1 cup confectioners’ sugar (Recipe to make your own here)
2 tablespoons fresh lemon juice (more if necessary)
1 teaspoon grated lemon zest (zest your lemon before you juice it)