Category Archives: Dessert


Oh heyyy there friends! Tomorrow is Halloween, and for some reason it’s one of my favorite holidays.

I’m not sure why this is. I’m not someone who goes cray-zay with the make-up and the costumes and whatnot. I don’t cover my apartment in cotton cobwebs and I don’t buy lots of dry ice to make it look like there’s potions a-brewing on my stove.

But I love it none the less.

You know what else I love? Gummy worms. And for some reason I feel like gummy worms are tucked into this category of “children only” candy. Any self-respecting adult can walk into the store and grab a candy bar without drawing much attention.

But gummy worms? Then you’re going to start getting looks. It’s like, if a grown woman needs something gummy and chewy that both looks and feels like nothing found in nature, she’s forced to choose between peach rings and spearmint leaves. What gives?

But not this weekend! Gummy worms are both acceptable and downright appropriate.
Especially when you freeze them into popsicle molds…with a little splash of vodka. Because this whole thing started with us being adults capable of making our own decisions, right?


Make these little holiday treats for your buddies this weekend. Then, in June when you’re all laying poolside and they’re all “oh remember those gummy worm popsicles you made?!” make them again.

You’re a grown up, after all.


Makes 6 popsicles

1 4-oz. bag of gummy worms
1 part vanilla vodka (optional)*
3 parts coconut water*

*about 1 1/4 cups liquid total

popsicle molds

Place about 4 gummy worms in each of your popsicle molds. If using, mix the vodka and coconut water in a measuring cup. Fill the popsicle molds just about to the top (they won’t expand too much) and place in your freezer. Freeze for 4 hours or until frozen solid.

Run your popsicles under warm water and squeeze the mold to release. Enjoy immediately!


So it, turns out Colorado makes really delicious peaches?! I never knew this. But it’s true.

Being from the East Coast, most of our peaches came from Georgia. Though, I must say, New Jersey grows herself a nice peach as well. They don’t call it the Garden State for nothing.

But these Palisades Peaches are awesome, and they are everywhere right now. So what did I do about it?

Dumped some bourbon on them and threw them in the oven, obviously.
The peaches in this cobbler are first roasted in a sweet bourbon and brown butter concoction because I went there. I just did. They get all soft and caramelized and little drunk. Perfection.

Because we don’t want our cobbler to be too soggy, all that extra peachy bourbon butter sauce goes straight into a simple cinnamon cake batter. Everyone’s getting in on the fun.
Pour the batter over the peaches, pop it back in the oven, and you’re in business. Seriously, though, take my advice and let it cool a little bit. You’ll actually get to taste it.

Also, take my advice and smear vanilla ice cream all over it. Because you’re a grown up, and you can do whatever you want, and you definitely want to do that.


Serves 8-10

4 peaches, pitted and sliced into 1/8’s
1/4 cup brown sugar
1/4 cup bourbon
1/2 stick (4 tbsp.) unsalted butter
1 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 cup milk
vanilla ice cream, for topping

Preheat your oven to 425 degrees F.

Add the peaches, sugar and and bourbon to a large mixing bowl. Place the butter in a white or silver pot or skillet pan over medium-high heat. Let the butter melt and then start to crackle. Once the crackling stops, use an heat-proof spatula to scrape the bottom of the pan. As soon as little brown bits appear on the bottom of the pan, pour the melted butter over the peaches.

Use a spatula to toss the peaches so that they are evenly coated in the butter/bourbon/sugar mixture. Pour the peaches and any extra liquid into a 10-inch cast iron skillet or baking dish. Roast for 25 minutes, removing form the oven to stir once halfway through.

While the peaches roast, add the flour, salt, and baking soda to the same bowl the peaches were in. Whisk to combine. Add the milk and stir to form a very thick batter.

Once the peaches are done, remove from the oven and lower the temperature to 350. While the oven cools down, carefully pour off the excess liquid from the peaches directly into the batter. (You can also spoon it out if that’s easier.) Don’t worry about getting it all, just as much as you can. Stir the batter again so the peach juices are completely combined. Evenly pour the batter over the peaches, spreading with a spatula as needed.

Bake for 25 minutes and let cool for 10 minutes before serving. Top with vanilla ice cream and enjoy!


We all know that everyone loves that person who shows up to a BBQ with freshly baked cookies. I think they are seriously one of the most delicious things on the planet.

But truthfully, I made some last week and, delicious as they were, I immediately regretted baking my entire apartment along with those cookies. Oven baked treats and July are just not as good friends as I often want them to be.
So, I turned my focus to the world of no-bake desserts. I’m no stranger to this world. In fact, I used to make a mean peanut butter pie back in the day. That is, back in the day that I really didn’t always think much about my ingredients. I made a mean peanut butter pie because my main ingredient was Cool Whip. So….yeah.

This isn’t a fully graduated recipe – I did use a store-bought graham cracker crust. That’s really just because I wanted a graham cracker crust, and I refused to turn my oven on. If you know of a good no-bake graham cracker crust, please share it with me! And if you want to make this recipe with a from-scratch graham cracker crust, I implore you to do just that.
Bananas are lending a hand to keep this pie nice and firm. But whipped coconut cream is helping keep it pillowy soft at the same time! Magic is happening in that freezer, I tell you. Magic!


Makes one 9-inch pie

2 cans coconut milk, refrigerated overnight
2 tbsp. confectioner’s sugar
1 cup almond butter
2 bananas
1 tsp. vanilla extract
1 prepared 9-inch graham cracker crust

chocolate syrup for topping (optional)

Remove the coconut milk from the refrigerator. Turn each can over and open upside down. Carefully pour off the coconut water into a measuring cup or large glass and set aside. Spoon the remaining coconut cream into a large mixing bowl. Whip with an electric hand mixer or with the whisk attachment of a stand mixer for about 2-3 minutes. Add the confectioner’s sugar and whip another 2 minutes.

Add the bananas, almond butter, vanilla extract, and 3 tbsp. of the reserved coconut water to the bowl of a food processor or a blender. Blend until smooth. If the mixture is too dry, add another tbsp. of the coconut water. (Save all leftover coconut water for use in smoothies!)

Add the banana almond butter mixture to the whipped coconut cream and carefully fold together with a rubber spatula until well combined. Pour the mixture into your prepared graham cracker crust and place in the freezer. Freeze until firm, 1-2 hours. Serve chilled, topped with chocolate syrup as desired.


So I guess it’s only fair if I start off by telling you the title of this recipe is a lie. This isn’t actually ice cream.

BUT…stay with me…

If you’ve ever dreamt of having ice cream sandwiches for breakfast, this might be the recipe for you! That because the ice cream is actually whipped frozen bananas. Have you seen that one-ingredient ice cream floating around the web and on Pinterest? This is the one. With a few extras.
Seriously, whether you are dairy-free, looking for healthier dessert alternatives, or just want to eat ice cream for breakfast, I highly recommend you try this at least once. It’s crazy how the “ice cream” just kind of…happens!

Admittedly, halfway through the blending process I started having those “oh no, this is so not going to work…now what am I going to post?” feels. Those are some of my least favorite feels. But, I persevered, and next thing I knew, there it was.

If you want to go big, make yourself some homemade ginger cookies. I did not do this. Usually my cravings for ice cream sandwiches and baking cookies do not collide.

These would be such a fun treat to bring to a summer BBQ. Either bring them already assembled (and frozen), or bring the “ice cream” and cookies separately so people can make their own.

And then eat them all.


Makes 2 dozen mini sandwiches

2 large bananas
2 tsp. matcha green tea powder
1/4 cup milk
1 tbsp. honey
48 mini ginger cookies (the softer the better)

Peel and slice the bananas and place in a plastic container or freezer bag. Freeze for at least 4 hours or until completely frozen.

Combine the matcha powder with the milk and stir vigorously with a fork or baby whisk. Dissolve as much of the matcha powder as you can.

Add the frozen banana slices and the match-milk mixture to a food processor fitted with a steel blade. Run the processor for about thirty seconds. Use a rubber spatula to to scrape down the sides and push the bananas towards the bottom of the bowl. Repeat this process for about 5 minutes, running the processor for longer periods of time as the bananas break down. As the bananas get more broken down, about 3 minutes in, add the honey.

For the first few minutes it will look like you’re not making much progress, but eventually smooth, creamy “ice cream” will appear! If the mixture is thick enough for you to work with, you can assemble the cookie sandwiches immediately. Otherwise, pour into a plastic tuperware container or small casserole dish and place back in the freezer until it becomes more solid.

If you make the cookie sandwiches before you’re ready to serve them, they can be stored in the freezer. Remove from the freezer about 15 minutes before serving so the cookies can defrost.


So, I gave in and got on the popsicle train. How could I not when I keep seeing all these awesome flavored popsicles all over the web lately?

These blueberry mojoito popsicles were probably the straw that broke the camel’s back. So really, can you blame me?
Except, I wanted to kick it a little more old school. Fudgsicles were a summer staple for me growing up. The only thing that could have made them better was peanut butter…so I added some peanut butter!

These pops are obviously a little more work than grabbing a box out of the freezer aisle, but they also taste infinitely better. They’re also not full of a bunch of weird ingredients…but they are full of peanut butter.
I used this popsicle mold and had just a little bit of the mixture left over – how much you need may vary slightly by the mold.
This is such an satisfying treat for me…I plan to have my freezer stocked all summer long!


Adapted from Food52
Makes about 6 popsicles

1/2 cup sugar
1/2 cup cocoa powder
1 tbsp cornstarch
pinch salt
2 cups whole milk
1/2 cup smooth peanut butter

Add the sugar, cocoa powder, cornstarch, and salt to a medium pot. Add about 1/2 cup of the milk and whisk until the dry ingredients are well combined with the milk – it will be very thick. Add the rest of the milk and whisk until relatively smooth.

Have a heat-proof spouted measuring cup ready. Place the pot over medium heat. Whisk continually, scraping the bottom and sides of the pot, to ensure the cocoa does not burn. Heat until the mixture starts to simmer and small bubbles come up around the edges, about 10-12 minutes.

Pour the mixture into your measuring cup. Add in the peanut butter and whisk until fully melted and combined. Once the mixture is almost or at room temperature, fill your popsicle molds. The mixture will not expand very much, so don’t feel you need to leave too much room.

Freeze upright for at least 4 hours. When ready to eat, run your pop molds under warm water for a few seconds and gently wiggle your fudgsicles free! Enjoy immediately!


Oh heeyyyy there. I have a few things to let you know today. The first is that I discovered how to make homemade sorbet without an ice cream maker. The second is that it’s sinfully easy. The third is that after you dump Champagne all over it, there’s roughly a 90% chance you mom will like it more than flowers for Mother’s Day.

Just sayin’.

Fresh berries and bubbly have been friends for a long time. Strawberries have been chilling out on the rims of Champagne flutes for seriously years. Maybe decades.

But now, they’re getting all up in each other. Like, a lot, and in a really good way. Same glass, same spoon, same sip. This vanilla flavored berry sorbet is straight up taking a Champagne bath.

The nerve.
And, it doesn’t get any easier than this. After just pulling a tub of sorbet out of the freezer at the grocery store, anyway. This takes a few hours in total to pull together, but active time is well under an hour. And, it can be made up to two weeks in advance. TWO.
If you have fresh berries that you really want to use, go ahead and use them. I would also implore you to consider using them as a fresh fruit garnish if they’re really that good. The berries will need to be frozen regardless, so I just went with a 10 oz. bag of frozen mixed berries from the store. Done and done.
Make this as the grand finale of your Mother’s Day brunch! Make it for bridal showers and baby showers and date nights.

Have it for breakfast, promise I won’t tell.

PS – These would be just the thing to enjoy after some Yogurt Green Tea Scones!


Makes 4-6 servings

1/2 cup sugar
1/2 cup water
1 tbsp. vanilla extract
2 1/2 cups mixed frozen berries
1 bottle Champagne, Cava, or Prosecco, chilled (sub sparkling lemonade for non-alcoholic option)
fresh mint, for serving

To Make the Sorbet:
Combine the water and sugar in a small sauce pan over medium-high heat. Cook, whisking as you go, until the sugar is completely dissolved in the water. Remove from heat and stir in the vanilla extract. Let the syrup cool to room temperature.

Once the syrup has cooled, add 1/2 cup of the syrup and the frozen berries to the bowl of a blender or a food processor. (Save any extra syrup in the refrigerator for iced coffee!) Blend the berries and the syrup until very smooth, like a smoothie. Pour the mixture evenly into a small casserole dish or loaf pan – a plastic tupperware container will work too. Cover with plastic wrap so that it is lining the top of the mixture. Freeze the berries until solid, 2-4 hours.

Remove the frozen berries from the freezer. Roughly cut into 2-inch cubes (you may need to wait a minute or two to let it soften) and put all the cubes back into the blender or food processor. Blend again – this time it will create a more slushy, crystalized texture. Press the sorbet back into the same container and freeze until solid once again.

Remove the sorbet about 5 minutes before serving. Add 1 scoop each of sorbet into the glasses of of your choosing. Garnish each with a fresh sprig of mint, and top with the chilled Champagne. Serve immediately with small spoons.

Sorbet will last in the freezer, covered, for up to two weeks.


Oh heeyyyy. What? What’s that? Oh that’s just some puff pastry that I baked. And then I just FRENCH TOASTED IT.

No big deal. Just kidding, it’s a big deal.

Oh you want to know what’s on top? Just a balsamic strawberry compote. Nothing to see here. (Read: LOTS to see here.)
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I had every intention of keeping this semi-nutritious and making some banana and almond butter frozen yogurt. Really, I swear, I did. My intentions were good.

But as John and I stood in the grocery store next to the nut butter display, laughing at the phrase “nut butter” and trying to decide which flavor combo would be the best, we saw this Biscoff Spread. And it was all down here from there.

From what I know this biscotti spread is essentially the same as Trader Joe’s Speculoos Cookie Butter, and in that regard I am a little late in discovering this creamy crack in a jar. If you’ve had either, you get it. If you’re still lost, Biscoff is a brand of Belgian spice cookies called speculoos cookies. Sometimes known as “coffee’s favorite cookie,” they’re often passed out on airplanes to keep agitated passengers at ease. It totally works. In the last few years, a few companies have started blending them into spreads the consistency of peanut butter. And thus a revolution was born.
Enter, this Banana Biscoff Frozen Yogurt! If you have the willpower to hold off on just eating the cookie butter right from the jar, I promise you will not be disappointed. This makes for an amazing homemade dessert, is absurdly easy, and has only 3 ingredients. Three!!!

Bananas, vanilla yogurt, and cookie spread are thrown into a food processor, blended till smooth, then frozen and consumed. Done and done. No extra machinery and no churning.

I had big dreams of of topping my frozen yogurt with some crunched up Biscoff cookies, but my grocery store was completely sold out. Surprise, surprise.


Makes 4-6 servings

3 ripe bananas
1 cup vanilla yogurt
1 cup Biscoff Spread or Trader Joe’s Cookie Butter

Add all ingredients to the bowl of a food processor or blender.* Blend until all ingredients are combined and the mixture is very smooth. Pour into the container of your choosing (I used a loaf pan). Cover the container with plastic wrap, making sure that the plastic is lining the top of the yogurt mixture. Freeze for at least 6 hours. Remove the yogurt from the freezer 20-30 minutes before you want to serve it. Enjoy!

*If you do not have a blender or food processor, use very ripe bananas and mash them with the back of a fork until they break down and become pudding-like. Whisk the mashed bananas with the yogurt and cookie butter and freeze as directed. It may be a little chunkier, but it should still work!


So, this happened.

I was such a mess the day I made this chocolate covered strawberry cake! As I started to defrost the frozen strawberries, I realized I hadn’t picked up the coconut oil yet. As I got ready to head to the store to pick it up, I realized I had no idea what we were making for dinner. All the steps before the steps began swirling around in my head!

Finally I got it all together, headed to the store and got the oil and supplies for dinner. I got home and realized I had not taken the butter out of the FREEZER and tried lots of magic tricks to “soften” frozen butter. Once I got it ok-enough I learned there was no sugar with which to cream it.


Somehow, this cake still rocked. You can make this cake rock, too! If you start by having all of the ingredients in your house there’s a good chance it’s going to come out even better than this one.
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In case you didn’t pick up on it from this Citrus Sangria de Cava or this Rosemary Grapefruit Gin Fizz, there’s really just one lesson I want you to take away from this winter: citrus, citrus, and more citrus.

While it’s a tough decision, Blood Orange could be my favorite of them all. It’s got a deep, rich color and it’s flavor lacks the same tartness associated with its buddies.

My sister baked a lemon tart for her in-laws this Thanksgiving and was raving about it, and it’s been on my mind since she told me. It turns out a simple tart is a really great way to use these beauties!

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