Blackberry Oatmeal Cookies

Blackberry Oatmeal Cookies by Brownie Mischief

We’ve all heard our parents telling their childhood stories of walking miles to school and suffering worse hardships than we ever had to. My mom used to tell me stories like that, but she had a sense of humor, so her stories were always fun to listen to. She used to tell me about her friend’s mother, who would make big, delicious oatmeal cookies. My mom would trade her baloney sandwich nearly every day to get one of those cookies from her friend. She reminisced about those cookies so much, that I set out to make her some when I learned to bake. She and my grandmother would taste test batch after batch of my cookies over the years. I have probably baked enough oatmeal cookies to circle the earth. Okay that’s an exaggeration, but seriously I have baked quite a few. Of all the oatmeal cookies I’ve baked, these are one of my favorites!

Most of the time when you see fruit added to an oatmeal cookie, it’s dried fruit, like raisins or cranberries. That’s mostly because if you just dump fruit into your cookie dough, the fruit releases water, leaving soggy spots in your cookies. To solve that issue, for this recipe, I macerate the blackberries before baking. The purple blackberry juice that’s released from the berries is used to make a beautiful lilac icing to drizzle over the cookies.

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Blackberry Oatmeal Cookies
Course Dessert
Keyword cookies
Servings
cookies
Ingredients
Brown Butter
Macerated Berries
Oatmeal Cookies
Icing
Course Dessert
Keyword cookies
Servings
cookies
Ingredients
Brown Butter
Macerated Berries
Oatmeal Cookies
Icing
Instructions
  1. In a small, light colored saucepan, melt 1/2 cup butter over medium heat, stirring occasionally, until dark golden and fragrant. You will see brown particles sink to the bottom. Keep a close eye on it. It can go from toasted to burned very quickly.
  2. Remove from heat and immediately transfer brown butter, including the brown particles, to a small bowl. Refrigerate until solid, about one hour.
  3. Place blackberries in a medium bowl. Sprinkle with granulated sugar and toss to coat. Let sit for 30 minutes until berries release their juices.
  4. Drain blackberries and reserve the juice.
  5. Preheat oven to 350ºF. Line two large cookie sheets with parchment paper.
  6. In a large bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
  7. In a large bowl, beat brown butter, softened butter and brown sugar until light and fluffy.
  8. Add eggs and vanilla extract in three separate additions and beat until well combined.
  9. Stir in flour mixture just until combined.
  10. Stir in oats until combined.
  11. Gently fold in blackberries.
  12. Scoop 1/4 cup sized portions of dough, about 2 inches apart, onto prepared cookie sheets. *I used a #16 2 ounce scoop.
  13. Bake until cookie tops are set and edges are golden brown, about 13-15 minutes.
  14. Transfer to a cooling rack to cool completely.
  15. Pass reserved blackberry juice through a sieve to remove seeds.
  16. In a small bowl, whisk together powdered sugar, heavy cream and one tablespoon reserved blackberry juice until smooth. Add more blackberry juice, a little at a time, until desired consistency is reached.
  17. Drizzle icing over cooled cookies.
Recipe Notes

*To find the portion scoop I used, click here.

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Blueberry Donut Holes with Homemade Blueberry Sugar

Blueberry Donut Holes with Homemade Blueberry Sugar

If you landed here from one of my social media accounts, welcome! I’m really glad you’re here. I love to create fun, pretty and sweet treats like these delicious blueberry donut holes! The thing that really makes these special is the homemade blueberry sugar, which adds a burst of blueberry flavor. Freeze dried blueberries are combined with sugar to create a beautiful, flavorful sugar that you can use for many other things. It can also be used in tea, lattes, lemonade, cocktails or sprinkled on cookies or scones. Keep in mind that freeze dried blueberries are not the same as dried blueberries. Dried blueberries still contain some moisture, so they won’t work for this purpose.

The donut hole batter comes together quickly and easily. The most challenging part for me is frying them. I found that using a thermometer and testing one donut hole first, helps you determine the perfect oil temperature. Using a small ice scream scoop helps you get uniform donut holes. Make sure the outside of the scoop is clean between each donut to help them keep the round shape and avoid pointy tails.

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Blueberry Donut Holes with Homemade Blueberry Sugar
Course Breakfast, Dessert
Servings
donut holes
Ingredients
Blueberry Sugar
Blueberry Donut Holes
Course Breakfast, Dessert
Servings
donut holes
Ingredients
Blueberry Sugar
Blueberry Donut Holes
Instructions
Blueberry Sugar
  1. Process freeze dried blueberries and sugar in a food processor or a clean spice grinder until finely ground. Be careful not to over process or you may end up with powdered sugar.
Blueberry Donut Holes
  1. In a medium bowl, whisk together flour, baking powder, nutmeg and salt. Set aside.
  2. In a large bowl, mix sugar, eggs, melted butter, milk and vanilla extract until well combined.
  3. Stir in flour mixture just until combined. Do not over mix! A few lumps are okay.
  4. Fold in chopped blueberries.
  5. In a heavy saucepan, heat 1 1/2 inches of oil to 340ºF.
  6. Drop tablespoon size scoops or spoonfuls of batter into hot oil. I used a #60 ice cream scoop. Don't overcrowd the pan.
  7. Cook donut holes until golden brown on all sides, about 2-4 minutes, flipping halfway through. If donut holes cook too quickly on the outside, turn heat down.
  8. Briefly drain donut holes on paper towels, then toss warm donut holes in blueberry sugar. Serve immediately.
Recipe Notes

Success tip: Use a small ice cream scoop sprayed with nonstick spray to drop donut holes into oil. Make sure the outside of scoop is clean between each donut hole to keep the round shape and avoid tails on your donut holes.

To find freeze dried blueberries, click here.

To find the ice cream scoop I used, click here.

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Strawberries & Cream Tarts

Strawberries & Cream Tarts

May is when I get to pull out all of my summery recipes. These pretty little Strawberries & Cream Tarts remind me of a summer day. The kind of day when you’re outside enjoying the sunshine and you’re craving a cool, refreshing dessert. This strawberry cream filling alone is so delicious that I could just eat the entire bowl with a spoon. But since I’m extra, I had to create an aesthetic dessert with it.

I used my favorite tart shells for this recipe, but this would also be delicious with those little pre-made graham cracker pie crusts if you want to take a shortcut. The reason I love this tart crust recipe so much though, is that it actually tastes delicious. Once, a few years ago, I purchased a beautiful, small fruit tart from a famous bakery. The fruit was vibrant and glistening and the pastry cream filling was sweet and silky. Now we need the sound of a mic drop, because the tart crust was hard and flavorless, like cardboard! Ever since then, I knew I would settle for nothing less than a delicious tart crust.

Print Recipe
Strawberries & Cream Tarts
Course Dessert
Keyword strawberry, tarts
Servings
4-inch tarts
Ingredients
Tart Crust
Strawberry Cream Filling
Course Dessert
Keyword strawberry, tarts
Servings
4-inch tarts
Ingredients
Tart Crust
Strawberry Cream Filling
Instructions
Tart Crust
  1. In a bowl, whisk together flour, powdered sugar and salt. Set aside.
  2. Work in butter and egg yolk with a pastry blender or with your fingers, until pea size pieces are formed.
  3. Add ice water, one tablespoon at a time, until dough comes together.
  4. Form dough into a disc. Wrap in plastic and refrigerate for one hour.
  5. On a lightly floured surface, roll dough to 1/8-inch thickness
  6. Cut dough into six 5-inch rounds. Press rounds into six 4-inch or 4 1/4-inch tart pans.*
  7. Dock the bottoms of pie crusts with a fork. Freeze for 30 minutes.
  8. Heat oven to 375ºF. Place tart pans on a large baking sheet.
  9. Line tart shells with six 6-inch parchment rounds. Fill with pie weights. (You can use dried beans or rice if you don't have pie weights.)
  10. Bake tart shells for 12 minutes. Remove parchment paper and pie weights. Continue baking until tart shells are light golden brown, about 4-6 more minutes.
  11. Transfer to cooling rack to cool completely.
Strawberry Cream Filling
  1. Purée strawberries in a blender or small food processor. Pass through a mesh sieve to remove large seeds.
  2. In a medium saucepan, heat strawberry purée and sugar over medium heat, stirring until sugar is dissolved. Transfer to a medium bowl.
  3. Meanwhile, place 3 tablespoons water into a small bowl. Sprinkle gelatin powder over the top of water. Let sit until water is absorbed, about 5 minutes.
  4. Pour gelatin mixture into warm strawberry purée mixture and stir until fully incorporated.
  5. In a large bowl, beat cream cheese until smooth.
  6. Add extracts and beat until combined.
  7. Add strawberry purée mixture a little at time and whisk until well combined
  8. In a medium bowl, beat heavy whipping cream with an electric mixer at high speed until stiff peaks form.
  9. Fold whipped cream into strawberry mixture.
  10. Spoon into cooled tart shells. Smooth tops with a small offset spatula. Refrigerate for two hours. Garnish with sliced, fresh strawberries.
Recipe Notes

*To find the tart pans I used, click here.

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Strawberry Sugar Hearts

strawberry sugar hearts
Click here to watch the video of Strawberry Sugar Hearts

I’ve always been enamored by sugar cubes. You can’t help but feel fancy dropping a lump of sugar or two into your teacup. Flavored sugar formed into cute shapes is so fancy, I may faint. Someone please get the smelling salts! Pardon me while I google “what exactly are smelling salts?” In the mean time please enjoy these sweet, dainty, positively precious Strawberry Sugar Hearts. Pop them into tea, lattes, lemonade, cocktails or sparkling water.

These cuties are fragrant, delicious and easy to make. The most tedious part is filling the molds. Make sure to fill them completely and press firmly for the most defined shape. It’s also important to use enough water. Think of building a sand castle at the beach. You want enough water to dampen the sugar, but not turn it to slush. I live in a dry climate so I used 3 teaspoons, but you may need less depending on your climate.

Feel free to use the freeze dried fruit of your choice. Most grocery stores carry freeze dried fruit and you can always find it online. The most interesting one I saw was an apple-cherry combination. I might try that next!

Print Recipe
Strawberry Sugar Hearts
Servings
1/2" sugar hearts
Servings
1/2" sugar hearts
Instructions
  1. Process freeze-dried strawberries in a small food processor or a clean spice grinder until a powdered consistency is reached.
  2. Pass powdered strawberries through a sieve to strain out seeds.
  3. In a medium bowl, whisk together powdered strawberries and sugar.
  4. Add water, one teaspoon at a time, until the mixture is the consistency of wet sand. Climate will effect how much water is needed.
  5. Press mixture firmly into *silicone heart molds or any shape silicone molds of your choice. Brush off excess sugar.
  6. Let dry, uncovered, at least 24 hours.
  7. Remove sugar hearts from molds and store in a covered container
Recipe Notes

*To find the silicone heart molds I used, click here

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Fairy Puffs

Fairy Puffs sugared mini muffins wtih edible flowers

My dad used to take me on walks in the woods to look for fairy rings when I was a child. I wanted to see a real fairy so badly! I got a book about fairies, hoping to learn more about them. Fairies love little cakes, milk, honey and butter so I’m sure these Fairy Puffs would be fairy approved.

My Fairy Puffs recipe is loosely based on an old favorite mini muffin recipe. I tweaked it quite a bit, including the addition of pink dragonfruit powder. Dragonfruit has a subtle flavor, so the bright fuchsia powder is mostly for color. But oh what a beautiful color it is! You can find dragonfruit powder in healthy food stores or online. To find the dragonfruit powder , also known as pink pitaya powder, I used, click here.

fairy puff muffins

Decorating these little cuties was so entertaining! After sampling multiple variations of sparkling sugar and cinnamon sugar, I decided that dipping the bottoms of the muffins in butter and cinnamon sugar, then dipping the tops in butter and sparkling sugar gave them the perfect balance of sugar and spice. I had purchased some edible flowers a couple of days prior, and they added a pretty, magical touch. The flowers I used are called bachelor’s buttons and I got them at a local gourmet flower seller.

sugared mini muffins with edible flowers

Print Recipe
Fairy Puffs
Course Breakfast, Brunch
Keyword cake, muffins
Servings
mini muffins
Ingredients
Fairy Puffs
Topping
Course Breakfast, Brunch
Keyword cake, muffins
Servings
mini muffins
Ingredients
Fairy Puffs
Topping
Instructions
Fairy Puffs
  1. Preheat oven to 350ºF. Grease and flour a 24 serving mini muffin pan.
  2. In a medium bowl, whisk together flour, dragonfruit powder, baking powder, salt and nutmeg. Set aside.
  3. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy.
  4. Add egg and beat until smooth.
  5. Add flour mixture and milk alternately in two additions and mix just until combined.
  6. Fill wells of prepared muffin pan with batter.
  7. Bake for 12-15 minutes until toothpick inserted in center comes out clean. (Be careful not to over bake. Small muffins can dry out easily.)
  8. Let cool in pan for 10 minutes. Remove puffs from pan and transfer to cooling rack. (Loosen puffs with a small offset spatula or butter knife if necessary.)
Topping
  1. Combine granulated sugar and cinnamon in a shallow bowl.
  2. Place colored sparkling sugar crystals in another shallow bowl.
  3. Dip the bottoms of each puff in melted butter, then into cinnamon sugar mixture.
  4. Dip the tops of each puff in melted butter, then into sparkling sugar.
  5. Decorate with edible flowers if desired.
Recipe Notes

*To purchase dragonfruit powder, click here.

 **To purchase pink sparkling sugar crystals, click here.

 

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Raspberry Lemonade Brownies

Raspberry Lemonade Brownies by Brownie Mischief

Here is the lemon brownie enlightenment no one asked for, brought to you by the self proclaimed lemon brownie expert, yours truly! We all know what a lemon bar is. The one we all know and love has a lemon curd filling on a shortbread crust, possibly drizzled with lemon icing or sprinkled with powdered sugar. The lemon brownie is a whole different animal. Don’t mistake lemon brownies for lemon cake either. Lemon brownies contain white chocolate which gives them a rich, fudgy texture like their chocolate cousins. We may be tempted to call them blondies, but blondies have a butterscotch flavor and typically don’t contain chocolate. Now that we got that straightened out, we can sleep peacefully tonight.

May I just say that my lemon brownie credentials go all the way back to childhood? I grew up with a big lemon tree in my backyard and I loved experimenting with lemons in cooking and baking. I also experimented my way to the perfect lemonade ratio. My younger brother and I made a lemonade pact. He would pick the lemons and I would make lemonade. Our mom never bought soft drinks, so if we wanted refreshments, we had to team up! Decades ago my family was delighted to see me making a batch of raspberry lemonade for the first time. The raspberry lemonade brownie recipe I’m sharing here has that same sweet-tart flavor we enjoyed back then.

Raspberry Lemonade Brownies by Brownie Mischief

One of my favorite things about this recipe is that there is no electric mixer needed. You can literally execute this recipe with only a wooden spoon to stir it! My other favorite thing is the burst of flavor and color from the fresh raspberries. The icing contains no food coloring. Just three raspberries will give you that luscious shade of pink!

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Raspberry Lemonade Brownies
Course Dessert
Servings
bars
Ingredients
Raspberry Lemonade Bownies
Raspberry Lemonade Icing
Course Dessert
Servings
bars
Ingredients
Raspberry Lemonade Bownies
Raspberry Lemonade Icing
Instructions
Raspberry Lemonade Bownies
  1. Preheat oven to 350ºF.
  2. Line an *8 x 8 inch baking pan with parchment paper.
  3. In a medium microwaveable bowl, heat white chocolate and butter in the microwave for 20 second intervals until melted. Alternately, melt white chocolate and butter on the stove in a double boiler.
  4. In a large bowl, combine melted chocolate and butter mixture, sugar, salt, lemon zest, lemon juice and eggs. Stir until smooth.
  5. Add flour and stir just until combined.
  6. Gently fold in raspberries.
  7. Transfer mixture to prepared baking pan. Bake until top is set and edges are light golden brown, about 25-28 minutes.
  8. Let cool completely.
Raspberry Lemonade Icing
  1. In a small bowl, smash raspberries with a fork.
  2. Add powdered sugar, melted butter and 1 tablespoon of lemon juice. Whisk until smooth, adding more lemon juice as necessary.
  3. Spread icing over cooled brownies.
  4. Cut into 2-inch squares and serve with additional raspberries, if desired.
Recipe Notes

*To find the 8 x 8 inch pan I used, click here.

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Marshmallow Mudslide Cookies

marshmallow mudslide cookies

Have you ever had mudslide cake? It’s a deliciously messy chocolate cake with chocolate frosting and marshmallows, also known as Mississippi mud cake. I saw one covered in a layer of marshmallow fluff and it made its way into my dreams. I woke up with the inspiration to make a cookie version of the gooey mudslide cake.

I saw a few mudslide cookie recipes out there that used standard size marshmallows and chocolate chips mixed into the cookie dough. If you’ve ever baked with marshmallows, you know that they nearly disappear during the baking process. Chocolate chips melt beautifully into little pools of chocolate, but then harden once cooled to room temperature. I happily volunteered to address these challenges! After some trial and error, I created a satisfying cookie with plenty of gooey marshmallow goodness and a rich fudge filling that stays soft at room temperature. Dreams do come true!

marshmallow mudslide cookies

Print Recipe
Marshmallow Mudslide Cookies
Chocolate fudge-filled cookies topped with toasted marshmallows
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Fudge filling
Cookies
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Fudge filling
Cookies
Instructions
Fudge filling
  1. Melt chocolate chips and sweetened condensed milk together in a double boiler or in the **microwave in a medium microwave safe bowl.
  2. Stir in chopped nuts. Set aside to cool to room temperature.
Cookies
  1. Heat oven to 350º.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter with an electric mixer.
  4. Add granulated sugar and brown sugar and mix on medium speed until light and fluffy.
  5. Add eggs one at a time and mix until well combined.
  6. Add vanilla and mix until combined.
  7. Add dry ingredients in two increments, mixing just until combined.
  8. Roll fudge filling into tablespoon sized balls
  9. Roll cookie dough into 1/8 cup balls then flatten into a disc with your fingers and place a ball of fudge filling in the middle of each disc. Wrap the cookie dough around the ball of filling, sealing it completely.
  10. Place cookies about 2 inches apart on large baking sheets.
  11. Bake for 10 minutes. Remove from oven.
  12. Turn on broiler.
  13. Place a marshmallow on top of each cookie.
  14. Broil cookies until marshmallows are toasted. This takes about 1 minute. CAUTION Watch cookies carefully when broiling! They can go from done to burnt in the blink of an eye!
Recipe Notes

*I used Kraft Jet-Puffed S'moreMallows, but if you're unable to find them, use jumbo marshmallows. Cut them in half lengthwise with kitchen shears. Place on cookies cut side down.

**To melt fudge filling in microwave, heat for 30 seconds. Stir, then microwave for 10 second intervals, stirring until melted.

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Pumpkin Cheesecake Crumble Brownies

pumpkin cheesecake crumble brownies

It’s Fall 2020. We need chocolate! We need pumpkin spice! And we need it drenched with caramel! These satisfying brownies check all of the boxes with multiple layers of comfort. A rich chocolate brownie is the base. The next layer is heavenly pumpkin cheesecake. The topping is a buttery crumble that rivals the best crumb cake. Finally, as if that isn’t enough, it’s drizzled with caramel sauce!

If it sounds complicated, don’t worry, it’s not. Each layer is super easy to make. You can use your favorite store bought caramel sauce to top it with. Vanilla ice cream and/or whipped cream are optional, but highly recommended toppings also. Just saying.

The layers go unexpectedly well together and make the perfect dessert for Halloween or Thanksgiving. I’m even going to add these beauties to my Christmas dessert table this year. Enjoy! You deserve it.

Print Recipe
Pumpkin Cheesecake Crumble Brownies
Chocolate brownies with pumpkin cheesecake and crumb topping, topped with caramel sauce.
Course Dessert
Servings
Ingredients
Crumb Topping
Pumpkin Cheesecake Layer
Brownie Layer
Course Dessert
Servings
Ingredients
Crumb Topping
Pumpkin Cheesecake Layer
Brownie Layer
Instructions
Crumb Topping
  1. In a medium bowl, combine flour, brown sugar, cinnamon and salt.
  2. Cut in butter using a pastry blender or your fingers until well-combined and crumbles are pea-sized. Press crumbles together to make large quarter-sized chunks.
  3. Set aside in refrigerator.
Pumpkin Cheesecake Layer
  1. Preheat oven to 350º. Line a 9-inch square baking pan with parchment paper.
  2. In a medium bowl, beat cream cheese with an electric mixer until smooth.
  3. Add pumpkin, eggs, sugar, cinnamon, ginger and nutmeg and beat until well combined. Set aside.
Brownie Layer
  1. Melt 1 stick of butter in a large microwaveable bowl.
  2. Stir in sugar until combined
  3. Stir in cocoa powder, vanilla, baking powder and salt.
  4. Add the eggs and beat until smooth
  5. Add the flour and mix until just combined.
  6. Spread brownie batter into prepared baking pan. Smooth with a spatula.
  7. Spread pumpkin cheesecake batter over the top of brownie batter. Smooth with a spatula.
  8. Sprinkle crumb topping evenly over the top of pumpkin cheesecake layer.
  9. Bake for 40-50 minutes until a toothpick inserted into pumpkin cheesecake layer comes out clean.
  10. Let cool completely. Cut into squares and serve with caramel sauce.
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Honeydukes Inspired Pink Coconut Ice Cake

Honeydukes Inspired Pink Coconut Ice Cake by Brownie Mischief

I recently enjoyed a girls’ day out at Universal Studios Hollywood. My daughter is a Harry Potter fan, so of course we beelined straight to the Wizarding World of Harry Potter upon arrival at the theme park. We were spellbound by the ominous looking Hogwart’s Castle and the sparkling snow-topped shops of Hogsmeade. My daughter was in Harry Potter fan heaven, flitting around Hogsmeade, testing out her interactive wand and sipping some refreshing Butter Beer. It’s definitely a must-try

Our favorite shop was Honeydukes sweet shop, where anyone with a sweet tooth can get his or her candy wishes fulfilled. The candy selection was nothing short of magical. We picked up some Chocolate Flies, a Chocolate Frog and some Pink Coconut Ice candy.

Honeydukes Candy                   Pink Coconut Ice Candy

I was most excited to try the Pink Coconut Ice. I’ve been intrigued by the thought of this candy ever since it was mentioned in the book, Harry Potter and the Prisoner of Azkaban by J.K. Rowling. The Pink Coconut Ice candy is similar to a stiff fudge. It’s very sweet, so you can cut it into small squares and have plenty to share with friends.

Pink Coconut Ice Candy

I imagined the “shimmery pink squares” a little differently so, I decided to build on my imagined version of the coconut candy by making a shimmery pink coconut cake. I used my favorite coconut cake recipe and pink coconut buttercream. I tinted my buttercream with Americolor gel food color soft pink. I covered my cake in large flakes of unsweetened coconut. To find unsweetened coconut flakes, click here. I think the large flakes look more whimsical and add texture, but feel free to use whatever kind of coconut you prefer. I colored my coconut a shimmery, soft pink. Click here to see how I colored my coconut flakes.

Honeydukes Inspired Pink Coconut Ice Cake by Brownie Mischief

You don’t have to be a Harry Potter fan to appreciate this pink, fluffy, coconut-covered cake. I can imagine this pretty cake at any party or event with a pink theme. I hope you enjoy this perfectly Pink Coconut Ice Cake as much as we did!


Print Recipe


Pink Coconut Ice Cake

Moist, fluffy coconut cake with pink buttercream and coconut flakes

Course Dessert

Servings
6-inch cake (serves 6)


Ingredients
Coconut Cake

Pink Coconut Buttercream

Pink Coconut Flakes

Course Dessert

Servings
6-inch cake (serves 6)


Ingredients
Coconut Cake

Pink Coconut Buttercream

Pink Coconut Flakes


Instructions
Coconut Cake
  1. Preheat oven to 350º F. Grease three 6-inch cake pans.

  2. In a large bowl, sift together flour, baking powder and salt. Set aside.

  3. In a large bowl, beat butter, sugar and oil together with an electric mixer at medium speed, until light and fluffy, about 2-3 minutes.

  4. Beat in coconut extract. Gradually beat in egg whites until mixture is well combined, stopping to scrape the sides of the bowl.

  5. Beat in flour mixture in three additions, alternating with coconut milk, stopping to scrape the sides of the bowl.

  6. Pour batter into prepared pans, evenly distributing batter between the pans. Bake for 28-32 minutes, until a toothpick inserted into the center of pans comes out clean.

  7. Place pans on wire rack to cool for 10 minutes. Remove cakes from pans and place on rack to cool completely.

Pink Coconut Buttercream
  1. In a large bowl, beat butter with an electric mixer on medium speed, until light and fluffy.

  2. Add salt. Beat until combined.

  3. Turn off mixer. Add powdered sugar. Mix on low speed until sugar is moistened, then turn up to medium speed and beat until combined.

  4. Add coconut milk a little at a time, until desired consistency is reached. Add coconut extract and beat at medium speed until buttercream is smooth.

  5. Add gel food color with a toothpick, a little at a time, until desired consistency is reached. Beat at low speed until well blended.

  6. Fill and frost cake with Pink Coconut Buttercream.

Pink Coconut Flakes
  1. Place powdered sugar in a small bowl. Add a small amount of petal dust. Whisk together with a small whisk. Add additional petal dust until desired color is reached.

  2. Spread coconut flakes out onto a large shallow dish. Sprinkle powdered sugar mixture over coconut with a small sieve. Toss gently with gloved hands.

  3. Place cake on a baking sheet to catch excess coconut. Press colored coconut onto sides and top of cake.


Recipe Notes

*Do not substitute all-purpose flour. For best results weigh your dry ingredients. **For best results, use natural coconut extract. Imitation coconut flavorings may give your baked goods an unpleasant flavor. ***If your coconut milk is separated when you open the can, simply place it in a blender to emulsify before using. To find my favorite 6-inch cake pans, click here. To find the gel food color I used, click here. To find unsweetened coconut flakes, click here. To find the edible pearl dust I used, click here.


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Peaches & Cream Profiteroles

Peaches & Cream Profiteroles by Brownie Mischief

Summer is nearly over, and after the recent heatwave here in Southern California, I’m more than ready to welcome fall weather. But before I put on my fluffy sweater and dive into pumpkin spice everything, I want to enjoy the tail end of peach season, don’t you? Farmer’s markets and stores near my home are still brimming over with fresh peaches, so I picked up some peaches and decided to give them a proper goodbye and send them off in style.

Peaches & Cream Profiteroles by Brownie Mischief

I created some luscious peaches and cream filled, bite-size puffs of choux pastry, called profiteroles. They’re like cream puffs, only smaller. The filling is creamy, but so light and airy that I’m convinced that these profiteroles have no calories! The recipe I’m sharing with you uses fresh peaches, but feel free to substitute frozen peaches if fresh peaches aren’t available. There are a lot of steps to this recipe, but the steps are done in stages and are very easy to do.

Peaches & Cream Profiteroles by Brownie Mischief

I decorated my profiteroles with fresh, pesticide-free miniature rosebuds, also known as spray roses. If you can’t find miniature rosebuds, pesticide-free rose petals would be a good substitute. You may not get a chance to embellish these little beauties. They have a way of popping into people’s mouths even before you can decorate them!

Print Recipe
Peaches & Cream Profiteroles
Bite-sized puffs of choux pastry filled with a creamy, fresh peach filling and topped with fresh peach icing.
Course Dessert
Cuisine French
Servings
Ingredients
Peach Purée
Peaches & Cream Filling
Profiteroles
Peach Icing
Course Dessert
Cuisine French
Servings
Ingredients
Peach Purée
Peaches & Cream Filling
Profiteroles
Peach Icing
Instructions
Peach Purée
  1. Purée peaches in a blender or food processor. Strain puréed peaches through a sieve. Stir in lemon juice.
  2. Place puréed peaches in a small saucepan. Bring to a boil over medium heat.
  3. Reduce heat and simmer until peach purée is reduced by half.
  4. Remove from heat. Stir in peach flavoring and set aside to cool completely.
Peaches and Cream Filling
  1. Bring milk to a boil in a small saucepan over medium heat.
  2. Meanwhile, whisk sugar, cornstarch and salt together in a medium bowl. Add the egg and whisk until smooth.
  3. When milk starts to boil, remove from heat and pour 1/3 of the hot milk into the egg mixture and whisk to combine.
  4. Pour the egg mixture into the remaining hot milk and cook over medium heat, stirring continuously, until the mixture comes to a boil and thickens.
  5. Remove from heat. Stir in butter and extracts.
  6. Pour mixture through a sieve placed over a bowl. Cover the surface of pastry cream with plastic wrap. Let cool.
  7. Set aside 2 tablespoons of cooled peach purée. Add remaining peach purée to cooled pastry cream and stir to combine. Chill in refrigerator.
  8. In a medium bowl, whip heavy cream to stiff peaks with an electric mixer at high speed. Fold whipped cream into peach pastry cream mixture. Set aside in refrigerator.
Profiteroles
  1. Preheat oven to 375ºF. Line two large baking sheets with parchment paper.
  2. Combine water, butter and salt in a medium saucepan and bring to a boil over medium heat.
  3. Reduce heat. Add flour and stir vigorously with a wooden spoon until mixture pulls away from sides of the pan and forms a ball.
  4. Transfer mixture to the bowl of a stand mixer. Mix on low speed until steam dissipates and mixture cools to lukewarm.
  5. Add eggs one at a time and beat with an electric mixer at medium speed, until smooth, stopping to scrape down bowl.
  6. Transfer mixture to a piping bag, fitted with a large round tip. (**I used Ateco tip 808.)
  7. Pipe 1 1/4 inch mounds, about 2 inches apart onto prepared baking sheets. Smooth tops with a wet finger.
  8. Bake for 15 minutes, then turn oven temperature down to 350ºF and continue baking until golden brown, about 8-10 more minutes. Using a toothpick or skewer poke a small hole in each profiterole to let steam escape. Place on a wire rack to cool completely.
  9. Using the tip of a paring knife, poke a pilot hole in the bottom of each profiterole.
  10. Place peaches and cream filling into a piping bag fitted with a medium round piping tip. (***I used Wilton tip 12.)
  11. Place piping tip into the pilot holes and fill each profiterole with filling.
Peach Icing
  1. In a small bowl, whisk all icing ingredients together and spoon over filled profiteroles. Refrigerate until ready to serve.
Recipe Notes

*To make peaches easy to peel, blanch them  in boiling water for about 45 seconds, then dunk  in ice water.

**To find Ateco tip 808, click here. ***To find Wilton tip 12, click here.

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Fully Loaded Chocolate Snack Attack Cookies

Fully Loaded Chocolate Snack Attack Cookies by Brownie Mischief

I’ve seen some fully-loaded cookies out there, but these extreme cookies just earned the title! They’ve got enough chunky, chocolatey, sweet and salty glory to satisfy the most ravenous cookie craving!!! (Yes, all of those exclamation points are necessary.) But, before we even go one step further, I must mention a few disclaimers. I strongly urge you to make sure your fridge is stocked with milk. Please change into your comfiest pants before attempting this recipe. Canceling all plans for the rest of the day is recommended, as a nap may ensue immediately following consumption of these cookies. OK, now that we got that out of the way, let’s jump in with both feet!

Fully Loaded Chocolate Snack Attack Cookies by Brownie Mischief

Did you notice how serious the mood got? We need a moody photo that looks like it was taken in a rustic cabin to emphasize the seriousness of these chocolate cookies. It’s no coincidence that I’m sharing this recipe with you right before Father’s Day. Every Dad I know is an accomplished snacker. Dad will love these cookies for his personal snack stash! Package them up and deliver them to your Pop with a jug of milk or a thermos of coffee. You can probably skip the straw. We all know that Dad is going to chug his milk, but every respectable blog photo of milk must contain a pretty straw.

Fully Loaded Chocolate Snack Attack Cookie Ice Cream Sandwiches by Brownie Mischief

These cookies make amazing ice cream sandwiches, too. Press a scoop of softened vanilla ice cream between two cookies and pop it in the freezer. If you want to make these cookies picture perfect, use a scoop to portion out your dough. This will make them uniform in size and they’ll bake more evenly. Click here to find the scoop I used. For even more visual appeal, don’t crush the pretzels before adding to the cookie dough. Some of them will break when you are mixing them into the dough and this is fine, because the large pieces help make these cookies chunky. This recipe makes eighteen large cookies. That’s one dozen for Dad plus six for you to snack on, because when these babies come out of the oven with their melted chocolate chunks and little pools of caramel, resisting will be impossible! Now it’s cookie time…you’ve got this!

Print Recipe
Fully Loaded Chocolate Snack Attack Cookies
Large chunky, sweet and salty chocolate cookies loaded with chocolate chunks, pretzels, caramel, rice cereal and nuts.
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350º F. Line 2 large baking sheets with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Set aside
  3. In a large bowl, cream butter, granulated sugar, and brown sugar together with an electric mixer at medium speed until light and fluffy, about 2-3 minutes.
  4. Add eggs, one at a time, beating at medium speed until smooth. Add vanilla and beat just until combined.
  5. Add flour mixture and beat at low speed, just until combined.
  6. Stir in chocolate chunks, pretzels, caramel bits, chocolate rice cereal and peanuts.
  7. Scoop 1/4 cup portions of cookie dough and place 2 inches apart on prepared baking sheets. Bake for 13-15 minutes, until set. Cool on cookie sheets for 1 minute before transferring to wire rack to cool.
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Mini Chocolate Hand Pies for Pi Day

Mini Chocolate Hand Pies by Brownie Mischief

Pi Day is a day to celebrate mathematics, or more specifically, the ratio of a circle’s circumference to it’s diameter. While I do appreciate math for it’s precision, I also feel a bit peeved at math for making my brain hurt! Ok, I’m sorry math. I forgive you. I do need you! How would I bake without you? So today I will celebrate math (and also my love for puns) with these tender, fudgy mini hand pies!

Mini Chocolate Hand Pies by Brownie Mischief

Since pi is all about circles, I used a 2 3/4-inch circle cutter to make round pies, but you can cut them into any shape you like. You could cut larger circles, fold them in half and call them empanadas. Rectangles are very popular with Pop Tart fans and you don’t need a special cutter, but a ruler would be helpful. I think squares would be cute, too! Whatever your shape of choice, my buddy math can hook you up!

I used a stencil to add some powdered sugar polka dots to my mini pies. I may have gone a little overboard with my circles, but who’s going to stop me? I think they look pretty cute, but If you don’t have a stencil, a sprinkle or two of powdered sugar will do just fine! Alternately, you could drizzle them with some melted white chocolate. I had a bit of white chocolate on hand, so I can confidently say, that version is yummy too!

Print Recipe
Mini Chocolate Hand Pies
Mini chocolate pies with fudgy filling and a tender chocolate crust.
Course Dessert
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 1 1/2 hours
Servings
Ingredients
Crust
Filling
Finishing Touches
Course Dessert
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 1 1/2 hours
Servings
Ingredients
Crust
Filling
Finishing Touches
Instructions
Crust
  1. In a large bowl, sift together flour, cocoa powder, sugar, salt and baking powder.
  2. Add butter and cream cheese to the flour mixture. Use a pastry cutter or your fingers to cut butter and cream cheese into the flour mixture until it resembles pea-sized crumbs.
  3. Add 2 tablespoons of the cold water to the mixture. Stir gently just until the mixture begins to hold together.
  4. Turn mixture out onto work surface. Press mixture together and fold over onto itself.
  5. Form dough into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
Filling
  1. In a small microwavable bowl, melt chocolate chips and sweetened condensed milk in the microwave. Heat for 10 second intervals, stirring until smooth.
  2. Set aside to cool to room temperature.
Assembly
  1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together egg and remaining 1 tablespoon water.
  3. On lightly floured surface, roll dough to 1/8-inch thickness.
  4. Cut out 20 circles with a 2 3/4-inch circle cutter (or cut into desired shapes of your choice).
  5. Place 10 dough circles about 1 inch apart onto prepared baking sheet. Top each with 1 tablespoon of filling.
    Mini Chocolate Hand Pies
  6. With a small pastry brush or your finger, brush egg mixture around the perimeter of each of the filled dough circles.
  7. Top each with the 10 remaining dough circles. Crimp edges together with a fork. Brush pies with remaining egg mixture.
    Mini Chocolate Hand Pies
  8. Bake for 25 minutes or until crust is crispy and browned.
  9. Transfer to wire racks to cool. Sprinkle cooled pies with powdered sugar or drizzle with melted white chocolate.
    Mini Chocolate Hand Pies
Recipe Notes

*The chocolate chips you use depends on personal preference. Bittersweet chocolate chips give a more intense chocolate flavor, while semi-sweet chocolate chips yield a slightly sweeter finished product.

To find my favorite circle cutters click here.                                                                                  To find the polka-dot stencil click here.

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