I am a Honey Bee

All about my adventures with cooking, crafts, and travel

dessert

Chewy Irish Coffee Blondies

These chewy Irish Coffee Blondies are perfect for St. Patrick’s Day. They have a great texture and are loaded up with coffee and whiskey. Enjoy!

Irish Coffee… yes please!

These Irish Coffee Blondies are the dessert to make for any St. Patrick’s Day party. Skip the typical green treat and go for one that is delightfully chewy and loaded up with Irish Coffee flavors. 

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Biscoff Cheesecake Stuffed Strawberries

This has to be a yummiest and easiest dessert that you can whip up for Valentine’s Day. Perfect for a last minute idea for any occasion really. In total this took me 20 minutes to do and I’m sure someone could do it even faster. I love fast desserts. Mainly because I don’t want anything to take too long and because I would rather eat chips so why would I want to spend a ton of time on something sweet. Whip up a batch up these Biscoff Cheesecake Stuffed Strawberries and I swear you will enjoy them. I would not steer you wrong!

 

 

Plus stuffed strawberries are so much better than chocolate covered strawberries for Valentine’s Day. When you get a massive chocolate covered strawberry you have to take at least 2 bites of it and when you do the chocolate cracks and falls off. You instantly rush your hand to your mouth to catch those bits so they don’t fall on your new outfit, all the while looking ridiculous= not sexy.

 

 

Ever since I made my Biscoff Muddy Buddies, I have been thinking of making another treat using Biscoff. I love cheesecake stuffed strawberries, so I figured the next best thing would be to add Biscoff spread to the cheesecake mixture. But I knew I could not just leave it there… Oh no, I had to use Biscoff Cookies as well! I ended up processing the cookies to create crumbs that I could dip the strawberries into. I love the aroma of the cookies as I processed them. Oh killer. It was well worth a wait to get the crumbs on there since these suckers were so good.

Biscoff Cheesecake Stuffed Strawberries

*Serves 4*

Ingredients

  • 1 lb of large strawberries
  • 4 oz of cream cheese
  • 1/4 cup confectioners sugar
  • 1/4 cup Biscoff Spread
  • 4 Biscoff Cookies

Process

  1. Cut the top off of each strawberry. Using a paring knife, gently hallow out the center of the strawberry by carefully inserting the knife 1/8″ of an inch from the edge of the strawberry. The point of the knife needs to be angled towards the center of the strawberry. Carefully work the knife around the entire strawberry completing the circular cut. As you remove the knife, gently apply pressure to the pull the core of the strawberry out. Repeat this process until you have cored all the strawberries.
  2. In a small bowl, mix together the cream cheese, sugar, and Biscoff spread until it have a smooth, consistently mixed cheesecake mixture. Put the mixture into a sandwich bag, massage it to a corner of the bag, twist the extra bag in your hand, and then cut a small portion of the tip off the bag.
  3. In a food processor, blend the Biscoff cookies until a fine crumb as been achieved. Put the crumbs in a small bowl for dipping.
  4. To fill the strawberries, insert the tip of the filled bag info the hallow core of the strawberry. Squeeze the bag to force some of the mixture out. As the strawberry begins to fill, slowly pull the bag out of the strawberry allowing more to fill the berry. Fill the berry until some of the cheesecake mixture is out of the strawberry.
  5. Once the strawberries have been filled, gently dip the filled portion into the cookies crumbs.

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Eggnog and Cranberry Croissant Bread Pudding

I will be the first person to tell you that I was not ever going to sign up with twitter. I ended up caving out because of this article and the rest is history. I love how twitter has put me in touch with such great blogs and people. Through twitter connections I have gotten to know Pam, and last month when I was on her blog I saw this post I learned about the Improv Cooking Challenge Group.

 

I could not pass up a fun group that prompts you monthly with 2 ingredients to develop a recipe from. Starting with December the 2 special ingredients are: Eggnog and Cranberries. I toyed around with this combo for a bit…. an eggnog flavored bread with a cranberry glaze, an ice cream, or even a pasta dish. I decided to go with a bread pudding with an eggnog base and the cranberries would be mixed throughout the bread pudding.

 

 

This worked out perfectly. The day I planned on making this, I went to the bakery and they had day old croissants so I picked them up instead of getting a day old loaf of bread. The croissants being lighter and sweeter than a baguette, had me reduce the amount of liquid and sugar I had originally planned on using, based upon bread puddings I had made in the past. The texture was softer than a typical bread pudding and enjoyed the difference. I feel you can’t ever go wrong with eggnog, so this was really a no brainer. The cranberries added a nice bit of tartness every now and then which was nice to break up the rich eggnog,

 

Eggnog and Cranberry Croissant Bread Pudding

*serves 5-6*

Ingredients

  • 5 day old croissants
  • 1 cup light cream
  • 1 cup eggnog
  • 3 eggs
  • 1 cup sugar, plus more for top of bread pudding
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup cranberries, plus more for top of bread pudding
  • garnish: whipped cream or ice cream (of both!)

Process

  1. Preheat oven to 350. Grease a baking dish, and set on a sheet pan. Set aside dish.
  2. Cut 1″ cubes out of the croissants. Set aside in a large bowl.
  3. Combine the light cream, eggnog, eggs, sugar, nutmeg, and cinnamon. Mix well to combine.
  4. Give the cranberries a rough chop. In a small skillet, heat the cranberries on low for 5 minutes, or until they start to get warm and softened.
  5. Add the cranberries to the liquid mixture.
  6. Pour the mixture over the pieces of croissant. Gently mix to combine. Let sit for 15 minutes.
  7. Pour the bread pudding mixture into the greased baking dish. Sprinkle the top with sugar and raw cranberries,
  8. Bake for 45 minutes, or until the bread pudding is golden brown and when you gently separate pieces in the center they are not excessively moist.
  9. Let sit for 15 minutes prior to serving, serve warm.



Apple Pie Trifle

This Apple Pie Trifle is a wonderful combination of vanilla cake, soft cinnamon apples, and whipped cream. The caramel drizzle on top is the perfect finishing touch!

Post Contains Affiliate Links. Read my full disclosure HERE

Apple Pie Trifle is the perfect fall dessert for everyone! It’s a great combination of cake and pie so it’s sure to make everyone happy to dig in. Thankfully, it makes enough for a hungry party so everyone can enjoy some. Yum!

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