You guys know that I have an insatiable sweet tooth.
It’s the reason I run (well, that and teaching my kids to take care of their bodies, setting a good example, living longer, blah blah blah). I’ve had this sweet tooth since before I can even remember. When I’d earn my allowance as a kid, I wouldn’t spend it on dolls or shoes (oh wait, yes I DID spend it on shoes…okay, so shoes AND a sweet tooth, I’m a real keeper), instead I’d have my Mom take me to the mall candy shop (The Sweet Factory, remember that place?!) and buy a little bag. I’d fill it with candy peas & carrots, sugar-coated ribbons, gummy peach rings, jelly beans, licorice, and jawbreakers. Those are such fun memories for me. As an adult, my tastes have matured a bit – I’m into classier sweets now, like Ho-Hos, Ding-Dongs, Snowballs, Twinkies etc. You know.
I love that dessert comes in so many forms.
Sometimes, the fruit produce is so good and sweet, you don’t even need (wow, that’s painful to say) dessert, of the baked or sugary variety.
And other times, you come across a great find at Aldi and don’t have to make your dessert yourself.
How NEAT that I found this at Aldi, of all places!
But other times, you make it yourself. And you enjoy making it and then eating it.
It’s a sort of therapy for me.
And I love baking for others. It’s my love language. Seriously. Don’t laugh.
We got together a few weekends ago with our wonderful neighbors for a dinner party. For my GF husband, I made…wait for it…kidney bean brownies! Don’t scrunch up your face like that! They were delicious. My original intent was to make black bean brownies, but I only had kidney beans. So typical of me. But, then I came across a recipe that would work for me.
And wouldn’t you know, they came out delicious!
Here is the recipe:
They were moist and chocolately. We used the GF option (obvi).
For the rest of us carb-lovers, I tried a new Willow Bird Baking recipe. I’d been eying it ever since seeing Julie post pictures of the recipe in development.
Sure, mine didn’t come out as pretty as hers, but they were SO. GOOD. So simple, but so good.
Gorgeous, tender, buttery shortbread topped with creamy, rich, dark chocolate frosting. Seriously. Make it. You probably have all the ingredients. I did, for once. HA!
And a couple weeks ago, my sweet friend had a little, teeny, beautiful baby girl. So I made her mini donuts.
It’s what I would want.
I used this recipe just recently and have used it many times in the past. It’s easy, but time consuming…and oh-so-worth it.
I think you could probably swap out the mix for any flavor – Red Velvet mini donuts? Spice mini donuts? I suppose the choices are endless.
And to round out my very sweet couple of weeks, we had a church community party potluck on Friday night. I wouldn’t have felt right subjecting those people to my cooking. So I baked.
I ran across a recipe on Instagram, by the Doughmestic Housewife, for Graham Cracker S’more Cups. I was sold – I both LOVE s’mores and HAD all the ingredients!
It was a quick recipe, so I made it about a half hour before we needed to go. Of course, they didn’t turn out exactly right because of something I must have done, but my mini cupcake papers sort of saved them (the graham layer was VERY crumbly).
Graham Cracker S’More Cups – Doughmestic Housewife
1 1/2 C graham cracker crumbs
1/3 C sugar
6 T butter, softened
Mix crust ingredients and press into greased mini muffin pan. Press firmly to form a cup shape. Cook at 375 for 6 minutes. Add mini marshmallows (I only had big) and milk chocolate pieces and cook a bit longer until toppings start to melt. Remove from oven and let cups cook to warm.
Even though they sort of messed up, the flavors were amazing.
Here’s to a sweet week!