Tag Archive | Dessert

Thankful Thursday Week 51/52

It’s been a tough week. I’m fighting to keep my Christmas spirit despite all of the restrictions and stuff!

I did however find some spirit while making a gingerbread house with Jacob and decorating sugar cookies together!!

I’m so thankful for these little moments with him ❤️

Gingerbread Sprinkle Cookie Bites

It’s been a hot minute since I shared a recipe but these cookies are too fun to not share!! They are soft, festive and chewy and everything that a Christmas cookie should be!


• 3/4 cup butter, room temperature

• 3/4 cups brown sugar

• 1 egg

• 1/4 cup milk

• 3/4 cup molasses

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1 tablespoon cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon allspice

• 1/4 teaspoon nutmeg

• 1/2 teaspoon salt

• 1/2 cup sprinkles

1. In a large bowl, cream together the butter and brown sugar for 2 minutes. Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.

2. In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg, allspice and salt.

3. Beat the dry ingredients into the wet ingredients until no dry patches remain.

4. Cover with plastic wrap and place dough in the fridge for at least 1 hour but I usually leave mine 24 hours

5. Preheat oven to 350F. Line two baking trays with parchment paper.

6. Add Christmas sprinkles to a shallow bowl.

7. Use a small cookie scoop to portion the dough into even balls of dough.

8. Roll the dough in the Christmas sprinkles and place on the prepared baking trays, at least 2” apart.

9. Bake in matches for 10 minutes and cool on rack

Snow day Salted Chocolate Chip Cookies

So it’s really cold and snowy here the last few days! Which is not typical for our location but it does happen maybe once or twice a year! We usually cancel any plans and appointments and just hunker down at home until it passes! Yesterday We made cinnamon rolls & bacon and enjoyed a family weekend brunch on a Wednesday! Snow days aren’t so bad!

Early this morning Jacob and I took to the kitchen to fulfill hubby’s request for chocolate chip cookies! Now anyone who knows me knows for the past 15 years I’ve stuck to (and been famous for) these Chocolate chip cookies. Now last summer Kevin bought me Joanna Gaines cookbook Magnolia Table and I’ve been obsessed with her chocolate chip cookies!

I pretty much follow her recipe exactly except I use a full tablespoon of real vanilla and sprinkle the tops with chunky sea salt when they come out of the oven! I also add chunks of good quality melting chocolate to each cookie prior to baking! Trust me you can’t go wrong with pools of melted chocolate! For the chocolate chips themselves I use a mix of regular size and mini chips! I find it gives the cookie these amazing caverns of chocolate!!

If you want to try these yourselves but don’t have the cook book you can find the recipe Here.

If you do try these please let me know what you think! Or any changes you’ve made! The recipe itself minus the chocolate chips makes an amazing cookie base for your creations! At Christmas time I used this recipe with white chocolate chips, cranberries, and a pinch of cinnamon! So delicious!

Blackberry Lime Tart

So earlier today I posted my recipe for lime curd, well here’s what I did with it!!! I turned it into mini blackberry lime tarts and served them with a scoop of lime zested vanilla ice cream!!

These tarts are a perfect little treat after dinner! You could make one large 9 inch pie with this recipe or 6 four inch tarts.

1 1/4 Cups Graham cracker crumbs
3 Tablespoons packed brown sugar
4 Tablespoons melted butter
1/8 Teaspoon cinnamon
Cooking spray
1 recipe Lime curd
1/2 cup Blackberries

Combine crumbs, sugar, cinnamon, melted butter and mix until crumbly.

Press mixture firmly into sprayed tart pan up the sides and on bottom forming a well. Bake in 325 degree oven for 9 minutes.

Once baked remove from oven and allow to cool. Fill with lime curd and top with as many blackberries as desired. Refrigerate for 3 hours until firm.


20150731-230147-82907071.jpg These tarts are just the right size for a shareable treat or indulge and polish it off on your own!


Homemade Lime Curd

A friend came over yesterday and with him he brought a bunch of blackberries!! So those blackberries are destined for blackberry/lime tarts! This afternoon I whipped up a batch of homemade lime curd to be used in the tarts. I mean doesn’t everyone keep a dozen limes on hand all the time!

This lime curd is extremely easy to make and doesn’t require a double broiler or straining. It has a fantastic lime flavor with just the right amount of sweetness! Use it in tarts, a toast, scones, cookies, or mix it with yogurt! The possibilities are endless!


3 large eggs
1/2 cup lime juice (5 large limes)
Zest from 2 limes
1/4 cup frozen salted butter
3/4 cup sugar

Juice and zest limes

Cube frozen butter
Whisk eggs

In a medium bowl combine all ingredients and gently whisk together.


Transfer to medium pan and continuously stir over low heat until mixture begins to thicken and butter starts to melt. 5 minutes in my experience.


Remove from heat and continue to stir for 2 minutes. Transfer to glass jars to cool. Makes 2 cups.

Note: you can make lemon curd by replacing the lime ingredients with lemons!