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Biscoff Butterscotch Blondies

Dessert, travel By October 12, 2015 Tags: , , , No Comments

At the beginning of September, I traveled to London and Paris. I had an amazing time and took over 600 photos. I will slowly be a few recipes inspired by my trip. Today’s recipe was inspired by a dessert I had at the BBC Good Food Festival.

Once I returned home, I started working on recreating the delectable Biscoff Butterscotch Blondies from the Tray Delicious Booth at the BBC Good Food Festival. These fudgy bars have taste similar to butter pecan ice cream. After a few flops, I arrived at this copycat recipe.


2 cups all purpose flour

3/4 cup cookie butter (Biscoff spread highly recommended)

1 egg

1/2 tsp baking powder

2 tbsp milk

11 oz butterscotch chips

1 tbsp vanilla extract

1/4 cup salted butter, at room temperature

1 cup light brown sugar

Preheat oven to 375 F. Cream together the butter and brown sugar in a stand mixer. Add the egg, vanilla, and cookie butter to the batter. Mix until combined. Add flour one cup at a time, mixing to completely combine each addition. With the second cup of flour add the milk and baking powder to the batter. Mix until smooth. Finally, on a low setting, mix in the butterscotch chips. Spoon the batter into a 10″ x 10″ greased pan. Bake for 30 minutes. Allow blondies to cool before cutting them.



Treats from the Tardis: Jammie Dodger Tart

Dessert By September 19, 2015 Tags: , , , , No Comments

IMG_1533Hello and Happy Doctor Who Day! I have created the perfect dessert recipe to follow your fish fingers and custard. This tart is inspired by the Jammie Dodger, a brand of British packaged shortbread sandwich cookie (biscuit) filled with raspberry-plum jam that doubles as a weapon against Daleks. This tart version features shortbread crust is filled with a homemade raspberry-plum jam with crumbled shortbread on top. I’m not sure it could fool a Dalek, but it is a pretty tasty dessert.

To make the Jammie Dodger™ tart, you will need…IMG_1501

4 plums

24 oz raspberries, fresh or frozen

2 lemons

2 lb sugar plus 1 1/2 cups sugar

6 tbsp pectin

3 cups flour

1 tbsp vanilla

2 1/2 sticks (20 tbsp) unsalted butter, softened to room temperature

1/4 tsp kosher salt

Start by making the jam. Wash the plums, remove the pits, and cut the plum into eighths. The best way to pit the plums is to use a paring knife to cut through to the pit all the way around. Twist and pull the fruit apart. Remove the pit with your fingers. Add the cut plums, raspberries, the juice and zest of two lemons, two pounds of sugar, and six tablespoons of pectin to a large stockpot. Toss the fruit in the sugar and let sit for a few minutes before heating. Bring the mixture to a boil on medium-low heat. Once the mixture comes to a boil, reduce the heat to low and simmer until reduced by half (around forty-five minutes).

IMG_1506While your jam is simmering, you can make your shortbread dough. Cream together the butter and sugar. Add the vanilla and completely mix in before beginning to add the flour. Add the kosher salt and the flour to the dough one cup at a time. Completely mix in each cup of flour to the dough before adding the next cup. Turn out the dough onto a sheet of plastic wrap. Form the dough into a disk, wrap in plastic, and put it into the fridge for at least an hour.

IMG_1513When your jam is ready, remove the pot from heat and let cool for 10-20 minutes. Work the mixture through a fine mesh sieve. Put your finished seedless jam in the fridge to continue cooling and setting.

IMG_1516When your ready to assemble the tart, begin by pre-baking your shortbread crust. Preheat your oven to 350 F. Break off pieces of shortbread dough and shape it into a tart pan with a removable base. Puncture the dough several times with a fork.

IMG_1519Place a piece of parchment paper over the crust and use pie weights or another pan to weigh down the dough. Bake the crust at 350 F for twenty minutes.

IMG_1523Take the remaining shortbread dough and press it into a rectangle on a small baking sheet. Pierce the dough with a fork and bake for twenty minutes at 350 F.

IMG_1525At the twenty-minute mark, remove the crust and cookie sheet from the oven. Spread a thin layer of the jam over the cookie. Return the cookie to the oven for ten minutes. You will chop up this large cookie slab to sprinkle on top of the tart later.

IMG_1527Fill the crust with the jam. Cover the edges of the tart crust with foil to prevent overcooking.

IMG_1530Cover a cookie sheet with foil. Place the tart pan onto the foil-covered cookie sheet or place the cookie sheet on the rack below the tart pan in the oven. This will prevent drips from burning onto the floor of the oven. Return the tart to the oven and bake for an additional twenty minutes. When the cookie slab has cooled enough to touch, cut it into strips, and roughly chop the strips into cookie croutons. When you remove the tart from the oven, sprinkle the cookie bits over the top to finish the dish.



Strawberry Rhubarb Snow Cones

Dessert, frozen By July 30, 2015 Tags: , , , No Comments


Snow cones were a summer staple for me growing, and I still love them as an adult. Today I am sharing a new twist on an old classic. I have replaced the classic technicolor snow cone syrup with a homemade strawberry rhubarb syrup. While the classics are classics for a reason, sometimes, you just want to try something a little different. If your looking for something familiar but new, this icy treat is for you.

To make these treats you will need:

1 cup chopped strawberries

1 cup chopped rhubarb

1/2 cup sugar

1/4 cup water

1 can Sprite

2 tbsp simple syrup

A lot of ice

A plastic squeeze bottle

A snow cone maker (These can be found at big-box stores and Amazon.)

Start by combining the first four ingredients together in a saucepan. Cook on medium-low heat for 30 to 45 minutes, until the mixture reduces by half.


Puree the mixture in a blender. Mix 1/4 cup fruit puree, 1/4 cup Sprite, and 2 tbsp of simple syrup. Use a funnel to fill a squeeze bottle with the mixture. Follow the directions for your snow cone maker and prepare a cup of shaved ice.


Pour the syrup over the shaved ice and enjoy!



Sweet Monorail Crawl Final Stop: Cucumber-Infused Lemon-Lime Cupcakes

Cupcakes, Dessert By July 3, 2015 Tags: , , , , , , , , , , , , , , , , , , , No Comments

Cupcakes inspired by the Cucumber Fizz cocktail at the Disney’s Contemporary Resort’s California Grill