Browsing Tag

sweets

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Berry Breakfast Cobbler

June 11, 2014

berry breakfast cobbler 4 | espresso and cream

I love breakfast more than any other meal of the day. We’ve been over this before, right? I tend to get pretty protective of my mornings, especially slow and lazy weekend mornings when Joe and I can watch the morning news and drink a pot of coffee together and eat breakfast with the sun shining through our big picture window. Although I love waking up early, even on the weekends, I don’t like to be rushed into action first thing in the morning. I’m all about having a little time to wake up and settle into the day.

If you’ve eaten dinner at my house any time in the last year and a half, the chances are pretty good that I’ve served you berry cobbler for dessert. This recipe from Sprouted Kitchen is one of my absolute favorite recipes because it’s easy, slightly healthier than a traditional cobbler and I always have the ingredients on hand. Usually I use frozen mixed berries in place of the blueberries and whatever Greek yogurt we happen to have in the fridge.

The other day I found myself thinking about that dessert and how fun it would be to have berry cobbler for breakfast. Since the base of any fruit dessert is, well, fruit, I figured it couldn’t be that hard to make a slightly indulgent yet totally breakfast-acceptable dish. And you know what? I was right.

berry breakfast cobbler 2 | espresso and cream
This Berry Breakfast Cobbler is going into regular rotation at our house, I can just feel it now. It’s perfect for breakfast, but Joe and I have also been eating it after dinner as a healthier way to ward off that need for something sweet at the end of the day. It’s packed with antioxidants from the berries and whole grains from the flour and oats, which add a hearty, earthy taste and texture in the best possible way.

Although I’m not one to typically use a lot of low-calorie sweeteners in my baking, I did sweeten the berry mixture with stevia instead of sugar to keep the calories in check and prevent this dish from becoming a morning sugar bomb in disguise. If you don’t want to use stevia, I would suggest swapping 1/2 cup of granulated sugar for the stevia in this recipe. I’m sure it would be every bit (if not more) delightful.

Berry Breakfast Cobbler
Author: 
Recipe type: breakfast, dessert, snack
Serves: 6
 
Ingredients
  • Cobbler Topping
  • 1 cup whole wheat pastry flour or all-purpose flour
  • ½ cup old fashioned oats
  • 2 tablespoons brown sugar
  • 1½ teaspoons baking powder
  • 3 tablespoons butter, cut into small pieces
  • 1 (6 oz) Greek yogurt (plain or some type of berry flavor - I used Greek blueberry)
  • Berry Base
  • 6 cups frozen mixed berries
  • ¼ cup granulated stevia (such as Truvia)
  • 3 tablespoons all-purpose flour
Instructions
  1. Heat oven to 375°F. Spray a 9-inch deep-dish pie plate with cooking spray. Set aside.
  2. In a medium mixing bowl, combine the flour, oats, brown sugar and baking powder together until well-combined. Work the butter into the flour mixture with your hands until the butter is in very small pieces and mixture resembles a coarse meal. Add in the Greek yogurt and stir until just combined (mixture will be lumpy.) Set aside.
  3. Toss together the berries, stevia and 3 tablespoons flour. Transfer mixture to the prepared pie plate. Sprinkle topping over berry mixture.
  4. Bake 40 to 45 minutes or until berry mixture is bubbly and topping is browned and crispy. Cool at least 30 minutes before serving.

 

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Small Batch Chocolate Chip Cookies (4 Cookies)

May 6, 2014

Small Batch Chocolate Chip Cookies 1 | Espresso and Cream

I mentioned on Instagram this past weekend that I had a great small-batch chocolate chip recipe for you. Since a lot of you mentioned you were excited about the recipe, I figured it’s best not to keep you waiting any longer than necessary. Over the years there have been many times when I want just a little something sweet. I don’t want to bake two dozen chocolate chip cookies because of the time and hassle and amount of ingredients required, so this weekend I took one of my favorite chocolate chip cookie recipes and scaled it down to make only 4 cookies instead of a dozen or two.

The recipe is an almond flour based cookie that doesn’t contain any “specialty” ingredients, like starches or specialty flours, just a little almond meal and some basic cookie ingredients like butter, sugar and chocolate chips. Since the cookies are made with almond meal they have a slightly different texture than a cookie made with all-purpose flour, but I can assure you they are still very soft, chewy and totally delicious.

Next time you’re looking for an easy little recipe that makes just a few cookies to satisfy a craving, I would highly suggest these little gems. And in case you’re interested, I’ve also included nutritional information in the recipe heatnote. These aren’t exactly “diet” cookies, but the clean ingredient list can make you feel good about eating a cookie, or two. I promise I won’t tell anyone.

Small Batch Chocolate Chip Cookies 2 | Espresso and Cream

Small Batch Chocolate Chip Cookies (4 Cookies)
Author: 
Recipe type: Dessert
Serves: 4
 
This recipe only makes 4 cookies so it is perfectly portion controlled! Each cookie has approximately 240 calories, 5 grams of protein and 2 grams of fiber.
Ingredients
  • ¾ cup almond meal
  • 2 tablespoons sugar
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 1 egg yolk
  • 2 tablespoons butter, softened
  • ½ tablespoon almond milk or other milk of choice
  • ¼ teaspoon vanilla extract
  • 2 tablespoons chocolate chips, non-dairy chocolate chips or cacao nibs
Instructions
  1. Heat oven to 350F. Line a baking sheet with parchment paper or a nonstick baking mat (such as a silpat) and set aside.
  2. In a small bowl, combine the almond meal, sugar, baking soda and salt. Set aside.
  3. In a second small bowl, combine the egg yolk and butter until smooth and well combined. Add in the almond milk and vanilla extract.
  4. Add wet ingredients to dry ingredients and stir with a rubber spatula until evenly combined. Stir in the chocolate chips.
  5. Scoop dough by heaping tablespoons onto baking sheet. Bake 9 to 12 minutes or until edges are golden brown. Cool 5 minutes on baking sheet. Transfer to wire rack to cool completely.

 

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Super Simple Sugar Cookies and A Surprise Shower for Stephanie!

April 9, 2014

Super Easy Sugar Cookies (1) | Espresso and Cream

First off, thank you so much for your kind words about our recent miscarriage. I plan on responding to each and every comment and have done my best to stay up-to-date with e-mails. I so greatly appreciate each word you’ve said to me and cherish each one. This post, a baby shower for my friend Stephanie, was planned months ago. Although the timing feels a bit forced in light of our recent news, I want to be able to celebrate with Stephanie in her time of joy. -Madison

One of my blogging friends turned real life friend, Stephanie of Girl Versus Dough, is having a little baby girl and today I’m getting together with a bunch of other bloggers to throw Stephanie a virtual baby shower. Unfortunately, I wasn’t able to attend Stephanie’s real-life baby shower since I was out of town but I wouldn’t miss getting in on the virtual celebrations!

It’s been so great getting to know Stephanie in real life now that we both live up in the cities. She is, without a doubt, one of the sweetest people I know and that little girl is going to be born into such an amazing family!

Screen Shot 2014-04-04 at 10.23.09 AM

The cookies I made for Stephanie’s shower are my new go-to sugar cookie recipe. I love baking that doesn’t require a lot of fuss and these cookies certainly fit the bill. One of the things I hate most about sugar cookie dough is the fact that you have to refrigerate the dough before you bake it. I struggle with patience, so refrigerating dough is a challenge for me.

Thankfully, this recipe doesn’t require the dough to be refrigerated before you bake it. Major win in my book! And it requires just a handful of ingredients you probably have on hand, which is another major bonus. For those of you out there who don’t consider yourself much of a baker, I would suggest starting with a recipe like this. Adding a few colored sprinkles on top gives these cookies a decorative touch without much extra fuss.

Super Simple Sugar Cookies (2) | Espresso and Cream

Check out all the other ladies who are participating in the shower:

Mini Strawberry Cheesecakes from Sarcastic Cooking

Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate

Super Chewy M&M Blondies from The Realistic Nutritionist

Strawberry Cinnamon Twist Knots from A Kitchen Addiction

Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl

Chocolate Cherry Ice Cream from A Zesty Bite

Blackberry and Mango Curd Pie from Joanne Eats Well With Others

Pecan Sticky Buns from Warm Vanilla Sugar

Strawberry Rhubarb Muffins from Garnish with Lemon

Chocolate Chip Pancakes from Susie Freaking Homemaker

Super Simple Sugar Cookies from Espresso and Cream

Raspberry Acai Frozen Margarita from Nutmeg Nanny

Berry Coconut Frozen Yogurt from The Law Student’s Wife

Pretty in Pink Buttercream Cups from Keep it Sweet Desserts

Broccoli Salad with Honey Toasted Walnuts from The Roasted Root

Neapolitan Baked Doughnuts from Climbing Grier Mountain

Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite

No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida

Strawberry Rhubarb Crisp from A Cedar Spoon

Freckled Strawberry Rhubarb Lemonade from Take a Megabite

Vanilla Anise Cupcakes from Blahnik Baker

Mini Vanilla Bean Layer Cakes from The Baker Chick

Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out

Super Simple Sugar Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
This sugar cookies come together quickly and don't need to be refrigerated before you slice and bake them. That's a major win in my book! This makes about two dozen small cookies, but feel free to double if you want a bigger batch!
Ingredients
  • 1 cup butter (2 sticks), softened
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2½ cups all-purpose flour
  • Colored sprinkles, if desired
Instructions
  1. Heat oven to 350°F. Spray a large cookie sheet with cooking spray. Set aside.
  2. In bowl of an electric mixer, cream together butter and sugar until fluffy, about 1 to 2 minutes. Add egg and beat until just combined. Add in the vanilla, salt and baking powder and beat until combined.
  3. Add flour to butter mixture and beat until just combined. Transfer dough to floured work surface. Roll dough to ¼ inch thickness. Use cookie cutter to cut shapes from dough, rolling and re-rolling as necessary to use up dough. Top dough with colored sprinkles, if desired.
  4. Place cookies on baking sheet, about 1 inch apart. Bake 8 minutes or just until light golden brown around the edges. Do not over bake. Remove immediately and transfer to wire rack to cool completely.

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Healthier Peanut Butter Pie (175 calories per slice!)

March 30, 2014

Healthy Peanut Butter Pie | Espresso and Cream 1

How was your weekend, friends? Joe and I soaked up every ounce of the beautiful weather we had this weekend, and for the first time it felt like Spring really is on its way! We also finally got around to buying bikes! It’s been a long time coming, since my last bike was something purchased in middle school. Since Minneapolis has so many beautiful bike trails, we knew we were missing out.

Moving right along…Let’s talk about pie, shall we?

At our house, healthier desserts will always have a place at the table. I have found over the years that the less sugar I eat, the less I’m able to tolerate super sweet things. That’s not to say that my sweet tooth has disappeared completely. In reality, I find that I need to have a little something sweet every night.

One of my favorite desserts is peanut butter pie. It’s also a dessert that I don’t indulge in frequently because it’s usually quite unhealthy and loaded with fat and sugar. This weekend when the craving for peanut butter pie hit me hard I decided to come up with a healthier version that I could enjoy more often.

Healthy Peanut Butter Pie 2 | Espresso and CreamOne of my favorite tricks for making healthy creamy pies is to use silken firm tofu for the base of the pie. Make sure that the tofu you buy is silken firm and not another type of tofu or you won’t be able to blend the tofu as smooth as it needs to be for this recipe. If you’re freaked out about using tofu in your pie, don’t be! I promise you can’t even taste the tofu, and it’s a great alternative to cream cheese or whipping cream.

Each slice of this pie clocks in at around 175 calories per slice, meaning you can have a piece every night of the week without feeling guilty in the least bit. An added bonus of the tofu? It means that each slice of this pie has 8 grams of protein!

One final note: The vanilla pudding and pie filling is really important for this recipe. It thickens the filling slightly and really gives the filling lots of great vanilla flavor. Although I’ve only tried this recipe with vanilla, I’m guessing that chocolate, white chocolate, cheesecake or banana flavors would all be really delicious!

Healthy Peanut Butter Pie 3 | Espresso and Cream

Healthier Peanut Butter Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This peanut butter pie is a healthier version of one of my favorite desserts. A slice of this pie comes in at around 175 calories per slice, and thanks to a secret ingredient (tofu!) each slice contains 8 grams of protein, too.
Ingredients
  • Crust
  • 1¼ cups graham cracker crumbs
  • 1 tablespoon sugar
  • 3 tablespoons butter, melted
  • Filling
  • 2 (12 oz) containers silken firm tofu (make sure it is silken tofu for a creamy consistency)
  • ⅔ cup creamy or chunky natural peanut butter
  • ¼ cup sugar-free instant vanilla pudding mix (just the dry mix)
  • 3 packets stevia or other sweetener of choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
Instructions
  1. Heat oven to 350°F. In medium bowl combine crust ingredients until well combined. Press mixture into an 8- or 9-inch round pie plate. Bake 10 minutes. Cool 10 minutes.
  2. Meanwhile, in the bowl of a food processor, combine all the filling ingredients. Blend 2 to 3 minutes, scraping down the sides of the bowl as necessary, until smooth or nearly smooth. If you used chunky peanut butter, like I did, the mixture will not be completely smooth.
  3. Pour mixture into prepared crust. Refrigerate at least 2 hours. Cut into 10 slices to serve.

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Raw Sugar Cookie Dough in a Jar

February 6, 2014

Cookie_Dough_1
By the time Friday rolls around, Joe and I are both in the mood for a low key night, which means a workout together at the gym, eating Chipotle and watching something on TV. Maybe not the most exciting routine around, but I love it so much. Last week when were were watching Shark Tank on ABC, one of our favorite shows, I was drawn to a particular business idea that was being pitched to the sharks on the show. The company, Cookie Dough Cafe, was talking about their line of edible raw cookie dough in a jar. Um, yum!

Although I loved the business idea, one thing that struck me as strange was the fact that they went on and on about the fact that this product was safe because it didn’t contain eggs, meaning no risk of salmonella. However, they didn’t say a thing about the flour that was being used in the cookie dough. What a lot of people don’t know is that eggs aren’t the only source of contamination and that raw flour can also pose a risk of E. coli. I’m assuming that the ladies who own The Cookie Dough Cafe have this figured out and are just not mentioning it, but I thought that I would talk about it briefly. Better safe than sorry, right?

Well, friends, be prepared to have your world rocked by this recipe. If it’s not one of the best recipes to date on E&C, I don’t know what is. To make this Raw Sugar Cookie Dough in a Jar, you start by toasting your flour on a baking sheet in the oven. Doing so makes it safe to use your flour in any manner of raw forms, including this recipe. It takes about 10 minutes and doesn’t impact the taste but will give you peace of mind when serving this treat to your friends, kiddos and when you eat it yourself.

Sugar_Cookie_Dough_2

This recipe makes a small batch of cookie dough, about a cup. It’s just enough to keep in the fridge when the craving strikes but not too much that you’ll make yourself sick eating a huge batch at one time. I would suggest, for the sake of your stomach and your waistline, to stick to a spoonful of this magical mixture, then return it to the fridge for safe keeping. For someone who always has to end the night on something sweet, this has proven to be the perfect solution!

Edible Raw Sugar Cookie Dough
Recipe type: Dessert
Prep time: 
Total time: 
 
What most people don't know is that uncooked flour can be a source of E.coli. To make this cookie dough safe to eat raw, toasting the flour is key.
Ingredients
  • ¾ cup all-purpose flour
  • ¼ cup butter, softened
  • ⅓ cup sugar
  • 2 tablespoons milk
  • ½ teaspoon high-quality vanilla
  • ⅛ teaspoon salt
Instructions
  1. Heat oven to 300°F. Place flour on ungreased cookie sheet. Toast flour in oven for 10 minutes, stirring twice during baking.
  2. Meanwhile, with an electric mixer, cream together butter and sugar 2 to 3 minutes or until well combined and fluffy. Beat in the milk, vanilla and salt until well combined.
  3. Cool flour 10 minutes after toasting. Add to butter mixture and beat until well combined. Spoon into a jar with lid. Cover and store in the refrigerator until ready to eat.