Delicious Desserts for Your Holiday Fete!

I am one of those people who can just live off of carbs and sweets. Granted, I think a bowl of berries topped with whipped coconut cream is sweet as much as sticky buns covered in pumpkin butter, but who's being picky? NOT ME!!!

Anywho, I went scouring through Pinterest to find four delectably decadent desserts that are sure to leave you salivating. As you can guess from my previous posts, I can pick the best of them. So, get ready for this, and no...I will show NO MERCY whatsoever. Don't you just love me?!?!! =)

Pecan Caramel Sticky Buns

 

This image can speak for itself. Oooey gooey sticky & yummy, these buns are a sure fire hit. To amp it up a notch, top with candied pecans (or almonds/walnuts, if you wish) and the results will be a sight too pure and beautiful for this world.

 

 

Overnight Cider Pumpkin Waffles w/Pecans

 

 

Due to the fact that these beauties are cooked using the "overnight method", they end up being way more decadent than the average breakfast waffle. Thus, save these bad boys for those specialty brunch dates, for a "breakfast for dessert" night, or to whip out when you're trying to snag that special someone. Why? Simple. The cider pumpkin flavour is enough in itself to warrant salivation of the mouth but the scent overload is more than likely to result in a foodgasm that won't be denied. So, thus, use with caution.

 



 



Cranberry lemon Sweet Cake

 

 

This...legendary pastry...is just...let's take a moment of silence to revel in this delicious fete of culinary perfection. *silence* Now, onward and upward! This beloved holiday cake is baked in lemon Bundt cake fashion and topped with both icing, dried cranberries AND fresh cranberries which results in a flavour palette so unique yet so damn delicious!!! Trust me...if you try this during the holidays and have leftovers, you don't need those negative people in your life.

 

 



Spiced Almond Pancakes w/candied Butternut Squash

 

 

This, like the waffles, takes the idea of breakfast and amps it up SEVERAL notches. From the gourmet flapjacks, the candied butternut squash, the pure maple syrup and compound maple butter, this screams cozy blustery morning in New England during the Fall. Wrap yourself in a cozy sweater, some fleece lined leggings, slip on some winter socks and enjoy this plated beast in the only way that you should...with a ginormous cup of Minted dark chocolate hot cocoa.

 

 

 

 

Buon Appetito!!!

Why So Secret?

Well, I'm glad that you asked. I have a mildly successful (and growing) blog on WordPress that I began back in January. Between that blog, classwork, and finding paid work, I just needed another creative outlet that I didn't have the pressures and requirements to promote, where I was just doing this for myself and no one else. Plus, I like food and drinks, I have no real recipe measurements, but yet I still want to give my recipe ideas to the masses, so this was the safest route to go.

 

 

I strive to hand out recipe remixes and easy does its' so that I myself and anyone who ever reads this blog can find comfort in knowing that you don't need fancy ingredients (although they will be enjoyed, because this is a foodie blog and I believe that fancy ingredients are rule #5 in the handbook of food blog ownership) in order to make and bake delicious goods.

 

 

 

Bien Provecho!

Homemade Sugar Donuts

So, yesterday I was asked to make those at home donuts that I made once before, almost a year ago. I did, and they were simply MAGICAL!!! Crispy and airy to crunch, but not too crunchy, these homemade treat bombs were an utter delight!

 

 

 

 

Recipe:

Can of store bought biscuits, the plain kind work best. Canola, corn, or hell even coconut oil will work as we are frying these suckers and need heart friendly ingredients. As well, you'll need some sort of circular cutter to remove the center and form the biscuits into donuts....so, yeah. Get on that.

 

 

Directions:

Take the 8 discs and proceed to flatten them out. Once to your desired flatness, use a small circular cutter to remove the center. Set aside and repeat on every disc. As far as your cooking device goes, pour enough oil into the pan so that the donuts will fry and float, about 1-1.5 inches from the bottom. Once hot, use a METAL SLOTTED SPOON (as a plastic one will bubble...LEARN FROM MY MISTAKES, PEOPLE?!!!)to both insert and remove the donuts, which will literally take 3 minutes to cook on each side. Let drain of their oils, cool off for a bit, then dip them in sugar and cinnamon while still warm, so it sticks. Sit for a new 5 or so minutes, then serve.

 

 

Bien Provecho!