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Salted Caramel Red Velvet Cupcakes Salted Caramel Red Velvet Cupcakes are the perfect treat for your next party. The whipped cream cheese frosting is irresistible with mini chocolate chips and my homemade salted...

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Chewy Lemon Cookies Extra chewy, these thin cookies are bursting with lemon flavor. You will devour these Chewy Lemon Cookies.  I WENT SCUBA DIVING!! Sorry for all the caps but seriously I...

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Maple Apple Bread Maple Apple Bread is chock full of apple chunks, lovely spices a moist crumb and a thick maple glaze.  Happy Monday!! What a great week, I will be spending my week around...

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Vanilla Bean Cheesecake This Vanilla Bean Cheesecake is irresistible, a little time and effort make this stunning cheesecake one that you will be proud to serve!    Why is cheesecake so freaking...

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My Favorite Chocolate Chip Cookies I go through phases in baking, sometimes I cannot get my fill of banana bread other times its creme brûlée. But what never changes is the simplicity of a chocolate chip...

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Salted Caramel Red Velvet Cupcakes

Category : Cake, Cupcakes, Dessert, Everything Sweet

Salted Caramel Red Velvet Cupcakes are the perfect treat for your next party. The whipped cream cheese frosting is irresistible with mini chocolate chips and my homemade salted caramel really takes these cupcakes to the next level. 
Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

INDULGENT is the word for these cupcakes. They are OVER the top. Totally not on the diet plan. But let’s be honest here, screw the diet plan and make these cupcakes. Probably one of my all time favorite cupcakes. Starts off with a box so the recipe is nice and easy.

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

So yesterday I spent the day shopping in Sydney and had two great surprises.

First off there is a LADUREE in Sydney!! How I didn’t know about this is beyond me!! But boy am I happy we stumbled upon it. I ordered a box of course, even though I was full to the brim with Thai Food & Max Brenner. I ordered 2 Salted Caramel, Vanilla, Coffee, Coffee Chocolate, Apple, Lemon & Praline. I haven’t eaten any yet because it’s not even 7am and I’ve already had a few Crunchie Chocolate Balls. Chocoalte is my weakness what can I say.

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

Anyways back to my second surprise. My sister and I were at Max Brenner (Surprise, Surprise) and we spotted Giulianna Rancic. Being E News avid watchers we were excited. Living in So Cal we often see celebrites but never go up to them. But we were on the esclator behind Giuliana so I said hi and she asked me how I was! She totally looks the same in person as she does on TV.
Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

Salted Caramel Red Velvet Cupcakes

Yield: 27 Cupcakes

Salted Caramel Red Velvet Cupcakes

Ingredients

    Red Velvet Cupcakes
  • 1 box Red Velvet cake mix
  • 4 large eggs, at room temp.
  • 1 cup greek yogurt
  • 1/2 cup milk
  • 1 cup vegetable oil
  • 1 cup mini chocolate chips
  • Cream Cheese Frosting
  • 16 oz cream cheese, at room temp.
  • 1 cup powdered sugar
  • 1 tbsp vanilla
  • 2 cups heavy cream
  • Salted Caramel
  • 1 cup Homemade Salted Caramel or store bought salted caramel
  • 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 350F and line a cupcake pan with liners.
  2. In the bowl of an electric mixer combine cake mix, eggs, greek yogurt, milk and oil until fully combined- but do not over mix. Fold in chocolate chips then pour batter into cupcake liners, filling 2/3rds full. Bake for 18-20 minutes. Let cool completely.
  3. Cream Cheese Frosting
  4. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for two minutes. Add in powdered sugar and vanilla. Switch to whisk attachment and on medium speed slowly pour in cold cream after all added whisk on high for 2 minutes. Pour into a piping bag and swirl on top of cooled cupcakes.
  5. Salted Caramel
  6. Drizzle salted caramel on top of cupcakes and top with mini chocolate chips if desired.Store in fridge
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Chewy Lemon Cookies

Category : Cookies, Dessert, Everything Sweet

Extra chewy, these thin cookies are bursting with lemon flavor. You will devour these Chewy Lemon Cookies.  Chewy Lemon Cookies www.confessionsofabakingqueen.com

I WENT SCUBA DIVING!! Sorry for all the caps but seriously I am amazed at myself.  You see, I do not like going far into the ocean when I cannot stand because I like to be in control and the ocean you are so not in control. So the fact that I went is freaking amazing.

Also, I went TWICE!

I was in The Great Barrier Reef  so I HAD to scuba dive right? That’s what I was telling myself and it worked. And of course thanks to my amazing instructor, Jake, from The Atlantic Clipper Boat I was on. He was so helpful and made me feel comfortable.

Chewy Lemon Cookies www.confessionsofabakingqueen.com

The colors in the Reef are unreal. It really is like Finding Nemo- everything is so rich and vibrant. I was amazed. I originally told Jake I was going to hold on to him the whole time and that we would be besties by the time this was over but then when we were down there I was like let go of me I want to explore! LOL he was so confused!

Then the second day there was a second dive and me and my sister looked at each other like YOLO let’s do it again!! And so glad we did. We were able to touch, hug and kiss a huge fish they call “Elvis” and also found Nemo!!

 

Chewy Lemon Cookies www.confessionsofabakingqueen.com

I was loved scuba diving and can’t wait to do it again? Have you ever Scuba Dived?

These lemon cookies were a pleasant surprise for me, I feel in love. They are soft, chewy, thin cookies that I literally could not stop eating. I made some with white chocolate chips but felt the cookies were perfect without the chocolate chips, but totally up to you!

Chewy Lemon Cookies

Prep Time: 15 minutes

Cook Time: 11 minutes

Yield: 22 medium size cookies

Chewy Lemon Cookies

Ingredients

  • 1 1/3 cups unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small box lemon pudding
  • 14 tbsp unsalted butter
  • 1 1/4 cup granulated sugar
  • 1/4 tsp lemon extract
  • 1 large egg
  • 1 large egg yolk
  • Zest of one small lemon
  • Juice of one small lemon
  • Optional: 3/4 cup White Chocolate Chips

Instructions

  1. Whisk the flour, baking soda, salt and pudding mix together and set aside.
  2. In the bowl of an electric mixer combine softened butter and sugar until light and fluffy, 3-4 minutes. Add in lemon extract then egg and egg yolk mix until fully combined, about 3 minutes. Add in zest and juice of lemon, mix until fully combined, mixture will be wet.
  3. Mix in the flour mixture until fully combined. Fold in white chocolate chips if using.
  4. Either cover with plastic wrap and chill in bowl inside the fridge for 2 hours or scoop out the balls and place on a flat sheet, cover with plastic wrap and chill for at least 2 hours. ( I prefer scooping the dough out before chilling)
  5. Preheat oven to 350F and line a baking sheet with a silpt liner, if using. If you have already scoped the dough then just place dough balls on sheet or roll out dough into 3 tbsp size balls. I use a cookie scoop to create uniform cookies. Bake for 10-12 minutes. Mine baked for 11 minutes exactly, you want the dough to be set but still shiny, this creates a chewier soft cookie. Cook longer if you like a more crunchy cookie. Store in an airtight container.

Notes

I originally made some cookies with the white chocolate chips but I prefer the cookies without the white chocolate chips.

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Maple Apple Bread

Category : Bread, Breakfast, Dessert, Everything Sweet

Maple Apple Bread is chock full of apple chunks, lovely spices a moist crumb and a thick maple glaze.  Maple Apple Bread www.confessionsofabakingqueen.com

Happy Monday!! What a great week, I will be spending my week around The Great Barrier Reef and of course hitting up Max Brenner when at all possible! Which is any spare moment I have, whilst I am here in OZ. Speaking of Max I was so disappointed when I visited Max Brenner in NYC and Las Vegas both restaurants were no where near the amazingess that exists in Australia. Dunno why but honestly no where near as good.

Maple Apple Bread www.confessionsofabakingqueen.com

I ordered the banana crepes with pralines, vanilla ice cream and tons of melted chocolate and an Italian Thick Hot Chocolate. If you follow me on Instagram you know I am eating my way through Australia, but I do that wherever I am. I love food, what can I say?!

Maple Apple Bread www.confessionsofabakingqueen.com

And that statement holds true for this bread. When shooting it my sister came up and took a slice, then I took a break to eat a slice then my mom came up to take a slice. This bread went quick. It was something that I did NOT share with work or other people. Because I was too obsessed, I wanted it all for myself #greedypig

Maple Apple Bread www.confessionsofabakingqueen.com

But at least I am sharing it here… ;)

Maple Apple Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 1 Loaf

Maple Apple Bread

Ingredients

  • 2 cups flour
  • 1/2 cup quick oats
  • 3/4 cup brown sugar
  • 1/4 cup granulate sugar
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4 all spice
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup greek yogurt
  • 2/3 milk
  • 1/3 oil
  • 2 tsp vanilla
  • 2 large apples, cut into small chunks
  • Crumble Topping
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 8 tbsp butter, at room temp.
  • 1/4 cup oats
  • Pinch cinnamon, nutmeg and cloves
  • Maple Glaze
  • 1 heaping cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 tsp maple extract
  • 1 tbsp hot water

Instructions

  1. Preheat oven to 375F and heavily grease a 9X5 loaf pan.
  2. In a medium bowl mix together flour, quick oats,sugars, baking powder, cinnamon, cloves, all spice, nutmeg and salt. Set aside.
  3. In a large bowl mix together eggs, greek yogurt, milk, oil and vanilla. Slowly mix in dry ingredients, just until no flour streaks remain. Fold in apple chunks.
  4. Crumble Topping
  5. To make topping in a medium bowl mix flour, brown sugar, butter, oats, pinch of cinnamon, nutmeg and cloves.
  6. Fill loaf pan with batter and sprinkle crumble topping on. Bake for 60-70 minutes or until a toothpick inserted in comes out clean. Place on wire rack to cool.
  7. Maple Glaze
  8. In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too think add a tsp of water at a time to reach desired consistency. Drizzle on top of bread, let sit for 20 minutes before slicing so glaze can set.
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Vanilla Bean Cheesecake

Category : Cheesecake, Dessert, Everything Sweet

This Vanilla Bean Cheesecake is irresistible, a little time and effort make this stunning cheesecake one that you will be proud to serve!   Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

 Why is cheesecake so freaking good?! And why was I so lucky to make this gorgeous cheesecake, that no one in my house could resist by the way. I seriously out did myself, well at least I thought so. When this cheesecake was in my fridge I couldn’t wait to get home, knowing it was waiting for me. Seriously THAT GOOD.

Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

There was tons of vanilla beans in the cheesecake AND the crust. I won’t lie I made my crust a little too wet- I tend to have a heavy hand when I am adding butter to things- not my best quality. But I have adjusted the recipe accordingly. Not that a wetter crust was a bad thing in my eyes.

Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

I also added some fresh lemon zest to the batter to give it a little something extra. You know like Elle Woods does in legally blonde. She spray perfume on her notes, I mean seriously thats amazing.

Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

You know what else is amazing? Hair perfume. Yes, it’s a thing. I didn’t know either until recently and I just HAD TO HAVE IT!

Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

I fell naughty when I use it because it is such an unnecessary purchase, but it was starring at me, I needed it. And it is in such a cute little bottle and did I mention its Viktor Rolf Flower Bomb, one of my all time favvvvvvvv perfumes.

Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

When I made the cheesecake I baked it in the afternoon, once it was baked- just a big jiggly in the middle, I turned the oven off but let the cheesecake sit in the oven for 1 hour. Then I took the cheesecake out and wrapped it in foil and put it in the fridge over night. If you are impatient like me make some cookies as well that day so you can control yourself from touching the cheesecake. TRUST ME on this one, it is worth the wait. And SUCH a show stopper dessert. Can’t wait to make another cheesecake!!  Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

And the strawberry sauce with the creamy dreamy cheesecake?! I wish I had a slice right now!!!

Vanilla Bean Cheesecake with Strawberry Sauce

Prep Time: 25 minutes

Cook Time: 1 hour, 45 minutes

Yield: One 9-inch Cheesecake, serving 12-16 slices depending on how you slice

Vanilla Bean Cheesecake with Strawberry Sauce

Ingredients

    Crust
  • 1 12 oz package Golden Oreos, crushed
  • 1/4 cup butter, melted
  • 1 vanilla bean pod, scarped
  • Cheesecake
  • 2 lbs cream cheese, completely softened to room temp.
  • 1 1/2 cup granulated sugar
  • 1/3 cup heavy cream
  • 3/4 cup sour cream or greek yogurt
  • 3 vanilla bean pods, scraped
  • 1 tbsp lemon zest
  • 3 tbsp vanilla extract
  • 5 large eggs, at room temp.
  • Strawberry Sauce
  • 2 1/2 cups frozen strawberries
  • 1/2 cup granulated sugar
  • 1/2 cup lemon juice
  • 1 tsp corn starch

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Golden Oreos butter and vanilla beans. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla beans, lemon zest and vanilla extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. Strawberry Sauce
  6. In a medium saucepan over medium-low heat cook strawberries and granulated sugar. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together and using a masher help break strawberries up, after 5 minutes of cooking take off of heat and pour into a food processor. Process strawberries until liquid. Pour sauce in a clean bowl to chill overnight in the fridge.
  7. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, pour a few tablespoons or however much you like on top of each slice of cheesecake.

Notes

**Cheesecake is best served after it has sat at room temperature for 30 minutes**

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Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

 

My Favorite Chocolate Chip Cookies

Category : Cookies, Dessert, Everything Sweet

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com I go through phases in baking, sometimes I cannot get my fill of banana bread other times its creme brûlée. But what never changes is the simplicity of a chocolate chip cookies, and then when its a warm chocolate chip cookie, well I just go all gooey ooey inside!!

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

Back in January I visited Disneyland for a blogging conference with ma homegirl Hayley @ The Domestic Rebel we of course visited Ghiradelli Square in California Adventure, and ordered warm chocolate chip cookies. The cookie was soooo good, normally when I am at GQ I get the cookie sunday but it was lovely to just enjoy the pure cookie.

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

Well, a few weeks ago I decided I wanted CC Cookies. And because I hate making the same thing twice, just like I hate wearing the same outfit twice, even though both of these things happen all the time, I decided to play with my perfect chocolate chip cookie recipe.

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

I combined my all time love of browned butter and pudding mix to create, what I call my favorite chocolate chip cookie. The cookies are thick, chewy, chock a block full of chocolate. And they actually remind me of the cookies at Ghiradehill square.

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

Since making these I have already made them another two times. Which is saying something for me. Like I said before I don’t like to make the same recipe twice. But I often do, when I looove it!

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

My Favorite Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 11 minutes

Yield: 16 ish Medium Size Thick Cookies

My Favorite Chocolate Chip Cookies

Ingredients

  • 1 1/3 cups unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small box vanilla pudding
  • 14 tbsp unsalted butter (1 3/4 sticks)
  • 1 tbsp vanilla extract
  • 1/2 cup granulated sugar
  • 3/4 cups dark brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups milk chocolate chips

Instructions

  1. Whisk the flour, baking soda, salt and pudding mix together and set aside.
  2. To brown the butter cook the first 10 tbsp butter over low to medium heat. Swirl it every so often. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.The process will take around 5 minutes.
  3. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
  4. Add in the vanilla, granulated sugar and brown sugar. Mix until fully combined and continue to beat for 5 full minutes. Add egg and egg yolk mix for 3 minutes.
  5. Mix in the flour mixture until fully combined. Fold in chocolate chips.
  6. Either cover with plastic wrap and chill in bowl inside the fridge for 2 hours or roll out the balls and place on a flat sheet, cover with plastic wrap and chill for at least 2 hours.
  7. Preheat oven to 350F and line a baking sheet with a silpt liner, if using. If you have already rolled dough then just place dough balls on sheet or roll out dough into 3 tbsp size balls. I use a cookie scoop to create uniform cookies. Bake for 10-12 minutes. Mine baked for 11 minutes exactly, you want the dough to be set but still shiny and not completely set, this creates a chewier soft cookie. Cook longer if you like a more crunchy cookie.
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Lemon Creme Brûlée

Category : Creme Brûlée, Dessert, Everything Sweet

Lemon Creme Brûlée is perfect for springtime, make this easy dessert ahead of time and wow your guests as you serve it up in minutes!  Lemon Creme Brûlée  www.confessionsofabakingqueen.com

I leave for Australia in a few weeks, we are off to Sydney then to the Whitsunday’s/ Great Barrier Reef then back to Sydney then to Hunter Valley and then back to Sydney then back home. I cannot wait, I am in dire need of a holiday.

Lemon Creme Brûlée  www.confessionsofabakingqueen.com

I am also in dire need of a new carry on, I found one that I love but the wheels are not 360 and having 360 wheels makes all the difference, in my mind anyways. So I am looking again.

I also like totally need a new wardrobe to take. You cannot go on holibobs and not have new clothes, that is like so totally wrong!

Lemon Creme Brûlée  www.confessionsofabakingqueen.com

Lucky for me Nordstroms is having triple points next week so I am going shopping baby. I really want some new Nike walking shoes, preferably black and white. I also think I am going to get the Ipad Air- I have been wanting one but always convince myself I don’t need it… But now I think I do need it

What are your travel essentials??

Lemon Creme Brûlée  www.confessionsofabakingqueen.com

A few weeks ago I made my first ever Creme Brûlée, White Chocolate Creme Brûlée to be exact. And my life was changed forever. Seriously SOOOOOOO easy but such a show stopper!! I quickly became obsessed and to mention I was finally using my kitchen torch I had sitting in the cupboard for 3 years. Yes, I know it’s embarrassing.

Lemon Creme Brûlée

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 ramekins

Ingredients

  • 2 cups heavy whipping cream
  • Zest of one large lemon
  • Juice of one large lemon
  • 1/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 2/3 cup sugar
  • 6 egg yolks
  • Sugar
  • Blow Torch

Instructions

  1. Preheat oven to 325F and get a large roasting pan and 6 ramekins out and ready to use.
  2. In a large saucepan over medium heat mix the heavy cream, lemon zest, lemon juice, lemon extract and vanilla extract.. Let cook until boiling, then remove from heat and set aside.
  3. In the bowl of an electric mixer combine sugar and egg yolks. Beat on high until they start to turn a paler yellow color. Then, slowly add the cream in small increments continually stirring. Once fully incorporated pour cream evenly into ramekins. Place ramekins in a large roasting pan and then fill the pan with water until about halfway up the ramekins. Bake for 40-50 minutes, you want the middle to be set but still have a little give, not super giggly. Take the ramekins out of the water bath and let cool for 20 minutes then refrigerate for at least 3 hours or up to 4 days.
  4. Right before serving sprinkle 2 tsp of the sugar on top of each creme brûlée and using a kitchen torch burn the sugar.

Notes

* I often make Creme Brulee the day before I want to serve it, then right before serving I just take the ramekin out of the fridge sprinkle on some sugar and torch it.

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White Chocolate Creme Brûlée

whitechoccremenbruleepicmonkey

 

Light Pesto Chicken Salad

Category : Dinner, Everything Sweet, Healthy, Lunch

Light Pesto Chicken Salad  www.confessionsofabakingqueen.com

Happy St. Paddy’s Day!! I can’t wait for it to be Tuesday already. Well really I cannot wait for Thursday cuz I am taking the day off. Paddy’s is a HUGE BUSY day at work for me, working a British Pub all the “Irish” people come out of the woodwork for a grand ol time! We don’t serve any green beer we stick to the traditional real stuff,- Corned Beef & Cabbage, Irish Stew, Bailey’s, Tullamore Dew.. you know the real stuff.

Light Pesto Chicken Salad  www.confessionsofabakingqueen.com

I have been baking a lot of rich desserts lately while also trying to eat a bit healthier and workout more. I have been doing pilates and walking which  seems to help me. But the other day I made Lemon Creme Brulee & Vanilla Bean Cheesecake so naturally I needed something to break up the creamy dreamy richness. Light pesto chicken salad for lunch.

Light Pesto Chicken Salad  www.confessionsofabakingqueen.com

I could not have dreamed this to be better. I seriously fell in love.

I even ate this on romaine lettuce leaves instead of bread because it was that AWESOME! And I would rather add parmesan cheese then sandwich bread. So this is new favorite lunch, I’ve already had it three times since I made the first batch. Obsessive much? I know. Light Pesto Chicken Salad  www.confessionsofabakingqueen.com

Healthy Pesto Chicken Salad

Prep Time: 15 minutes

Yield: 3 servings

Healthy Pesto Chicken Salad

Ingredients

  • 3 tbsp EVOO
  • 1 garlic clove, minced
  • 2 chicken breasts, cooked and shredded
  • Salt & Pepper to taste
  • 1/3 cup greek yogurt
  • 1/4 cup pesto, homemade or store bought
  • 1/2 cup baby tomatoes, diced
  • 1/4 cup spinach
  • 1/4 cup parmesan cheese
  • Romain lettuce leaves or any kind of bread

Instructions

  1. In a frying pan over medium heat place 3 tbsp olive oil add garlic and chicken breast, season with salt and pepper, cook until no pink remains. Take off of heat and shred chicken. Place in freezer for 5 minutes to cool off quickly. Scoop garlic out of olive oil and set aside.
  2. In a large bowl combine shredded chicken, garlic, greek yogurt, pesto, baby tomatoes, spinach and parmesan cheese. Mix until just combined, no white streaks remain. Cover and let marinate in fridge for 30 minutes.
  3. Serve on romaine lettuce leaves or bread.
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Nutty IrishMan Pie (No Bake) #piday

Category : Dessert, Everything Sweet, Pie

Based on the Nutty Irishman Cocktail this no bake pie is filled with Bailey’s Irish Cream, Frangelico and of course we needed chocolate! This no bake pie is perfect for your next event!
Nutty IrishMan Pie (No Bake)  www.confessionsofabakingqueen.com

I love pie, I didn’t grow up with much pie but when I did have pie it was often Cherry Pie with Custard. But I think I’ve had my fair share of Cherry Pie because once I get past the nostalgic thought I shake my head thinking Noooo not cherry pie!!

What I do love though is pies that are made with an Oreo Crust and chocolate! Because lezzzz be honest here I can’t get enough chocolate in my life. And if you are satisfied with the amount of chocolate in your life, you are lying. Okay maybe you’re not and maybe I have a slight addiction to chocolate. Shhh don’t tell anyone.

Nutty IrishMan Pie (No Bake)  www.confessionsofabakingqueen.com

Anyways I also have a slight addiction to Baileys Irish Cream, especially in a Nutty Irishman drink. Baileys+ Frangelico= THE BEST DRINK EVER! I always have a few on St. Paddy’s cuz, well, they are bomb.

Last year I made a Bailey’s No Bake Pie but this year I just to take it up a notch and base the pie off of my favorite drink and add in some chocolate. Cuz, well, we already went over my addiction.

Make this pie Sunday night, let it sit in the fridge set up all beautifully and then Monday make some chocolate curls and serve!! Or you could make it easier and sprinkle mini chocolate chips on top. Either way, make it.

Nutty IrishMan Pie (No Bake)  www.confessionsofabakingqueen.com

 

Oh and I hope you like booze. Cuz this pie is a boozy pie, tots perfect for St. Paddy’s!!

Pi Day Pie Party Graphic copy

Make sure to check out all the other bloggers celebrating not only Pi Day but also Julie‘s 1 year countdown to her wedding!! I be this year will fly by for Julie!!!

Nutty IrishMan Pie (No Bake)  www.confessionsofabakingqueen.com

Nutty Irishman Pie (No Bake)

Prep Time: 20 minutes

Yield: 1 9 inch Pie

Ingredients

  • 28 Oreo Cookies ( 2 rows)
  • 1/2 stick of butter
  • 1 cup milk chocolate chips
  • 1 8oz block cream cheese, softened
  • 2 cups heavy cream
  • 3/4 cup Bailey's Irish Cream
  • 3 tbsp Frangelico
  • 1 good quality chocolate bar, frozen

Instructions

  1. In a food processor blend Oreo cookies until crushed to a fine crumb. Pour into a bowl and mix in 1/2 stick melted butter. Press into a 9 inch pie dish. Cover and chill for at least 1 hour.
  2. In a bowl on top of a saucepan or double broiler melt the chocolate. You want the saucepan to have about 1 inch of water and the bowl to sit on top of saucepan- as in not touching the water. Melt the chocolate and watch carefully, as chocolate burns easily. Once completely melted and smooth set aside.
  3. In the bowl of an electric mixer beat cream cheese for 2 minutes. Scoop into a clean bowl. In the same mixing bowl whip the heavy cream and first 1/2 cup Bailey's until stiff peaks form. Once whipped cream is formed fold in cream cheese, chocolate and remaining 1/4 cup of Bailey's Irish Cream and Frangelico. Pour into prepared pie dish. Cover and chill for at least 4 hours or over night. Using a vegetable peeler take a chocolate bar that has been frozen peel curls of chocolate to put on top of pie Or use this tutorial for chocolate curls or sprinkle on mini chocolate chips.
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Nutty IrishMan Pie (No Bake)  www.confessionsofabakingqueen.com

You can see all the amazing pie recipes being shared today by clicking the images below.

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Cookie Butter Chocolate Chip Cheesecake Bars

Category : Bars, Cheesecake, Cookies, Dessert, Everything Sweet

Chewy Cookie Butter Chocolate Chip Cookie is filled with Creamy Dreamy Cheesecake, the hardest part about these bars is waiting for these to cool! But they are so worth the wait! 

Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

Who is ready for St. Paddy’s Day? I am making some more Guinness Chocolate cookies and some other Guinness & Baileys desserts for my co workers. I am also working like a mad woman!! We had the Guinness Girls in tonight and they are coming tomorrow as well then the 2 Gingers Irish Whiskey girls are coming in on Thursday and then it’s the weekend, full of tons of people celebrating all weekend long. Don’t get me wrong I love it but I can’t wait for next Tuesday. I will be sleeping in.

Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

Do you have any crazy plans?

These cheesecake bars were fabulous, I have never made cheesecake cookie bars before and I am kicking myself for waiting so long. I of course had to incorporate Trader Joe’s Cookie Butter (or Biscoff Spread) because I just cannot get enough of the stuff! I was buying some at TJ’s the other day and the cashier tried telling me I would love Cookie Butter and try it on this and that- I just looked at him thinking poor guy doesn’t know I have a sick addiction and I could teach him a few things about eating Cookie Butter.

Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

Anyways I loved these bars, I made sure to beat the cheesecake layer for a few minutes to really smooth batter. I will make these again in a heartbeat. Easily a new favorite!
Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

Cookie Butter Chocolate Chip Cheesecake Bars

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 16 Bars

Cookie Butter Chocolate Chip Cheesecake Bars

Ingredients

    Cookie Dough
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1/4 cup Cookie Butter or Biscoff Spread
  • 2 large eggs, at room temp.
  • 1 tbsp vanilla extract
  • 1/2 tsp baking soda
  • Pinch of Salt
  • 2 1/2 cups all purpose flour
  • 1 heaping cup milk chocolate chips
  • Cheesecake Layer
  • 8 oz Cream Cheese, at room temp.
  • 1/3 cup sugar
  • 1 egg, at room temp.
  • 1 tbsp vanilla extract

Instructions

  1. Preheat oven to 350F and line a 9X9 inch pan with foil and grease the pan thoroughly, set aside.
  2. In the bowl of an electric mixer beat butter for 2 minutes, add in sugars and beat for 4 minutes. Add in cookie butter/biscoff spread and beat until fully combined. Add in eggs one at a time then vanilla extract.
  3. Mix in baking soda, salt and flour until no flour steaks remain. Fold in chocolate chips. Press half of the dough into prepared pan.
  4. Cheesecake Layer
  5. In a clean bowl of an electric mixer beat cream cheese for 3 minutes on high speed. Add in sugar beating for 2 minutes. Add in egg and salt and beat on high for 5 more minutes. Pour on top of cookie dough layer. Press remaining cookie dough on top of cheesecake layer. I like to flatten the dough into discs or squares to cover the cheesecake layer evenly.
  6. Bake in preheated oven for 40-45 minutes, the cookie dough should be golden brown. Let cool completely before slicing into bars.
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Strawberry Sweet Rolls

Category : Breakfast, Everything Sweet

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

Breakfast is about the only meal of the day I can usually control myself to eat something “healthy” so I often avoid going out for pancakes, or making monkey bread or cinnamon rolls. But every so often a girls got to get down and durrrty with some homemade dough. Nothing in the world tastes as good as homemade bread. I seriously adore homemade bread. I just bough a french baguette pan so stay tuned!

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

Anyways it was Friday night so naturally I decided I should make some overnight rolls to bring into work on Saturday morning. I absolutely love these cinnamon rolls but I wanted something different. So strawberry rolls it was. strawberrysweetrolls (1 of 1)

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

I won’t lie this recipe is time consuming, letting the dough rise, but honestly if you have some patience it is WELL WORTH THE WAIT! And can I say how great it is to spend time the night before so in the morning you just pop these babies into the oven, that’s my kind of homemade breakfast!!

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

I took these to work and they went QUICK! Some people asked for two! The strawberries, brown sugar and corn starch cooked up nicely and made a delicious almost jam like filling. And you could just make a sweet glaze to go on top but I wanted the whole cream cheese frosting!! I mean come on, fresh-baked rolls and cream cheese frosting?! If you don’t love that we can’t be friends, just kidding! We can, but I will try to convince you ;)

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

Strawberry Sweet Rolls

Yield: 12 Strawberry Sweet Rolls

Strawberry Sweet Rolls

Ingredients

    Dough
  • 1 package instant dry yeast
  • 1 cup + 2 tbsp warm water (110F-115F)
  • 1/4 cup sugar
  • 2 tbsp butter, melted
  • 4 1/2 tsp tsp nonfat dry milk powder
  • 1 tsp salt
  • 3 - 3 1/4 cups all purpose flour
  • Filling
  • 2 tbsp butter, at room temp.
  • 2 cups frozen strawberries
  • 2 tbsp corn starch
  • 1 cup brown sugar
  • Frosting
  • 6 oz cream cheese, softened
  • 3 tbsp butter, softened
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 2 cups powdered sugar
  • 1/8 cup heavy whipping cream

Instructions

    Dough
  1. In the bowl of an electric mixer dissolve yeast in warm water. Add sugar, butter, milk powder, salt and two cups of flour. Mix until smooth. Slowly add in remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the mixer hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
  2. Preheat oven to 200F and then turn oven OFF. Spray a large bowl with cooking spray and place the dough inside.Place a clean kitchen towel on top of bowl and place bowl in warm but not on oven.
  3. Check dough after an hour it should have doubled in size, punch down. And place on a floured work surface. roll dough into a 16inchX 12inch rectangle. Grease a 9x13 baking pan and set aside.
  4. Filling
  5. Take the frozen strawberries directly out of the freezer and slice into small chunks, (small enough that when you roll the dough you can still keep a tight roll). In a medium bowl mix together the strawberry chunks, corn starch and brown sugar.
  6. Spread the butter on top of dough then sprinkle the strawberry mixture evenly over the whole rectangle of dough. Roll the dough as tightly as possible. Then using a very sharp knife slice the dough into 12 even rolls. Place rolls into prepared pan, cover with plastic wrap and place in fridge over night or let rise until doubled in size (30 ish minutes) and bake.
  7. When you wake up take strawberry rolls out of fridge and set on counter to rise/thaw for 45 ish minutes. Preheat oven to 350F and bake for 25-30 minutes, or until golden brown.
  8. Frosting
  9. While baking beat cream cheese for 2 minutes in large bowl. Add butter and beat for another 2 minutes. Pour in vanilla extract, heavy cream and powdered sugar. Beat all together for 4 minutes. Slather on top of cinnamon rolls.
  10. Once rolls are baked, let cool on a wire rack for at least 10 minutes before slathering cream cheese frosting on top.
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Mini Apple Monkey Bread 

applemonkeybreadminis picmonkey

Berry Sweet Rolls 

berrysweetrolls (1 of 1)-5

Bagel Bombs 

bagelbombs (1 of 1)

Cinnamon Rolls

cinnamonrolls (1 of 1)-8

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