Category Archives: Desserts

The Easiest Nutella Cookies

3 Ingredients (well, 4 if you count sprinkles).

15 minutes from start to finish.

I found this recipe on Pinterest right around Valentine’s Day. Since then, I’ve made them multiple times with various colored sprinkles for different holidays or occasions. They taste like the crispy edge of a brownie & are pure Nutella bliss.

Nutella Cookiesfrom Sugar Crafter

  • 1 c. Nutella
  • 1 c. sugar
  • 1 egg

Preheat oven to 350. Mix all ingredients at medium speed until combined. Scoop 1 inch balls of dough. Roll in sprinkles. Place on parchment lined cookie sheet with at least 2-3 inches between cookies. These really spread out while baking! Bake for 9-10 minutes until edges are crunchy.



Filed under Cookies, Desserts, Nutella

Peanut Butter Quinoa Cookies

Unless you’ve been living under a rock for the past year, you already know that Pinterest is like crack. Beautiful food? Neat DIY projects? Gorgeous clothing? Hilarious Memes? Houses I could never afford? If you want it, Pinterest has got it. It’s like the best of the Internet – all in one place.

You see, I’ve had a bag of quinoa in my pantry for a while. I keep trying to like the stuff but I’m just not there yet. Might as well turn it into a cookie, right?

Instead of wasting time Googling quinoa cookie recipes, I went straight to Pinterest. Within about 30 seconds, I found this recipe from & decided to give a whirl:

Peanut Butter Quinoa Cookies

2 c. quinoa, cooked and cooled
1/2 c. natural salted peanut butter
1/3 c. raw honey
1 c. rolled oats
1/2 c. dried, unsweetened, shredded coconut
1/2 c. raw cocoa nibs

Preheat oven to 170 degrees & line a cookie sheet with parchment paper. Mix all the ingredients together in a bowl. Scoop tablespoons onto the sheet & flatten. Bake for about an hour & a half.

Makes 24 cookies


Filed under Desserts

Kahlua Peppermint Mocha Brownies

I originally made these about a month ago after a friend gave me a bottle of Kahlua Peppermint Mocha. I’ve always loved Kahlua. I’ve always loved brownies. I’ve always loved Peppermint Mochas. Not difficult to see how this recipe came to fruition.

Kahlua Peppermint Mocha Brownies

1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter
3 (1 oz.) sq. unsweetened chocolate
3 lg. eggs
2 c. sugar
1/2 c. + 2 tbsp. (divided) Kahlua Peppermint Mocha
1/4 c. powdered sugar

Preheat oven to 350 & grease a 9 inch square pan. Line pan with aluminum foil. In one bowl, sift flour with baking powder and salt. In a small sauce pan, melt butter with chocolate over low heat. In a third bowl (because I really want you to make a mess in the kitchen with this recipe), beat eggs with sugar until light & fluffy. Stir in chocolate mixture and 1/2 cup Kahlua Peppermint Mocha to the eggs & sugar. Add flour mixture & mix until smooth. Bake 30 minutes until top springs back when touched lightly in center and edges begin to pull away from pan. Be careful not to overbake (or in my case, underbake).

Remove from oven and cool in pan. When cool, brush top with 2 tbsp of Kahlua Peppermint Mocha. Let the Kahlua soak up & dust the top with a light layer of powdered sugar.

Makes 2 dozen bars. Serve with milk. Or milk with Kahlua Peppermint Mocha. Or hell, just the Kahlua on the rocks.


Filed under booze, Desserts, drunk bitch

Pumpkin Spice Cookie Cake

Yesterday was one of the best days I’ve had in awhile.

My stress level was lower. I had a nice run & I actually felt like going in the kitchen & makin’ a mess. For some inspiration, I let my second favorite dark haired, hazel eyed stud serenade me:

I started with Ashlee’s Famous Sugar Cookie recipe & made a few minor adjustments:

  • Cut the recipe in half
  • Omitted the almond extract & lemon zest
  • Added some pumpkin (1/4 c.), cinnamon (1/2 teaspoon), nutmeg (1/4 teaspoon) & cloves (1/4 teaspoon). I added those items just before sifting in the flour.
  • Rolled out the dough & cut it into a pumpkin shape (no stencil, just kinda guessed).

Have I ever mentioned the hardest part of baking for me? It’s definitely trying to not eat all the dough when I get to this point:

& I baked at 400 for 12 minutes. I let it cool, hopped in the shower, & whipped up some frosting for this bad boy. I kicked it old school & filled up a ziploc baggy, snipped the tip & added some piping for decoration:

Now who’s going to eat it for me?


Filed under Desserts, fall, Kid Friendly

Europe Part 2: Paris

Upon our arrival in Paris, we could only think about one thing: Food.

After we checked into our hotel, we walked to the first little café we could find. The waiter spoke broken English & I speak very broken French, therefore I knew whatever ended up on our table would be a surprise. He suggested I get the special & I shrugged my head & obliged:

The chicken was moist & tender & the peppers gave it great flavor. Now I’m not a huge fan of peppers & tomatoes, but I actually enjoyed this dish. I only managed to eat about a 1/4 of the plate as the portion size was huge! I was expecting small portions! After a few bites, it occurred to me that I was sitting only about a mile from the Eiffel Tower & I became pretty antsy. I mean, PARIS! Come on. If you don’t get excited about that, then I don’t know. Just leave. Now.

We finished our food & decided to take a walk. I didn’t have a map, so I was just following what I remembered seeing on the map. We quickly found ourselves drinking the most amazing café au lait’s in front of the Eiffel Tower. Blissful.

We headed back to the hotel to change clothes & grab a map & then we headed out for a Seine River Cruise. We chose Bateaux Marches for good prices & good reviews on Trip Advisor. Going on the 1 hour cruise was a perfect way to start out our trip in Paris. We saw so many great sites within a quick hour & it definitely helped us get our bearings:


After the cruise, all I could think about was wine & dessert. So we walked across the street from the boat docks & had a variety of cafes & restaurants to choose from. Based on a quick cursory viewing of a few menus, we chose Le Grand Corona on Place de l’Alma.

I opted for crème brûlée:

While Brandon chose from assorted cakes & cookies:

Both of our desserts were fantastic. The crème brûlée was delightfully creamy & crunchy all at once.

Our server, Roger, was excellent & spoke English quite well. One of the biggest differences we noticed between the US & Europe was the quality of service we received overseas. It was so nice to have servers who actually cared about their patrons as opposed to the slacker attitude held by so many American servers. Even in casual restaurants, it was like getting fine dining service. As a former bartender/server, I hold great appreciation for these hard workers & their fantastic attitudes.

We looked over the dinner menu & decided immediately that we needed to come back for a full meal at one point.

After dessert & wine, we wandered the streets of Paris & headed back to what would soon become our favorite hangout spot (for obvious reasons):

& that’s just the first night in Paris.


Filed under Chicken, Desserts, Europe 2011, Restaurant Review

London Calling







1 Comment

Filed under Beer Me, booze, Desserts, drunk bitch, Europe 2011, Pure Crazycakes, Wine

Happiness is a daily dose of cheesecake

Hi, I’m Leah and I’m so excited to be a guest blogger for Confections of a Food Bitch! Not only do I love this blog and its food honesty… But I happen to be pretty fond of the blogger herself too. 😉 And her super cuddly puppy boys.

I’m going to tell you right away… I’m not a professional food blogger, baker or anything of the sort. My kitchen isn’t perfect. I don’t use fancy ingredients. I don’t always eat “clean” foods. My utensils aren’t brand new. I don’t take perfectly executed pictures of my meals. I just love food. Whether it’s pretty or not.

I’m someone who started multiple blogs at various points but never kept up with them. One blog I started was mainly just daily thoughts or frustrations I had to vent. Another was based on the ice creams I make that are versions of various adult drinks (margarita, irish car bomb, etc).
I just never kept them going. Life happens and I’m always busy with work and school.
I know. Sad face.

Enough about me… on to more important things…. like cheesecake. 😉
I made a chocolate covered raspberry amaretto cheesecake.
It looks, smells and tastes like h-e-a-v-e-n.
It’s an adaptation from a chocolate-covered strawberry cheesecake by Cookies & Cups. If you don’t follow that blog already…. you NEED to.
Unless you’re dieting… then don’t tempt yourself.
It’ll end badly…. and covered in chocolate and crumbs.
Sadly, when I got to the grocery store, the strawberries were very UNripe and unappealing. But the raspberries looked delicious so I decided to change the topping.
I also added liquor…. because…. well it’s liquor… duh.
and I have a habit of adding some kind of alcohol to ALL of my baking. You’re welcome.
Crustilicious layer:
40 nilla wafers, crushed (I used publix brand)
3 Tbsp butter, melted
Cheesecakey layer:
2 (8 oz) pkgs cream cheese, softened
1 (8 oz) pkg neufchatel cheese, softened
3/4 cup sugar
1 Tbsp Frangelico liqueur
(I wanted to use amaretto but I was out. You could use your favorite liqueur)
3 eggs
Mousse layer:
1 (8 oz) pkg neufchatel cheese, softened
1/4 cup sugar
1 tsp Frangelico liqueur (again, you could use anything)
1 (8 oz) tub Cool Whip (I used “extra creamy, with real cream”)
2 pints fresh raspberries
2 oz semi-sweet chocolate, melted
Preheat the oven to 350 degrees.
Combine crushed nillas with melted butter until they smell and look all crumbly and delicious-like.
Yummm…. I may not be Paula Deen but I will ALWAYS bake with butter.
Right now, you wish you could smell this picture. Trust.
Then press all the crumbs into the bottom of a 9-inch springform pan.
Next, combine the cream cheese, neufchatel cheese, sugar and Frangelico until smooth.
Why do I use neufchatel cheese, you ask? I always try to use a mix of full-fat cream cheese and neufchatel cheese, which is about 1/3 of the fat content of regular. It really does taste the same but helps save a few calories. But at the same time, I don’t ever switch for 100% neufchatel because any good baker knows that fat, butter and calories make the result so sinfully wonderful.
Oh, and if your liqueur happens to spill over on purpose accidentally and you use a little extra…. that’s totally acceptable. 😉
Then add the eggs, one at a time, and beat until smooth in between each egg.

Check out the beauty that is cheesecake batter when it’s ready to go into the pan….

Don’t worry if it’s not perfectly smooth. You don’t want to over beat it either.
I may or may not have folded in a little extra liqueur here. Because I felt like it. No measurements necessary.
When the batter is ready, pour it into the nilla-crustified pan. It won’t fill it up to the top- this is a good thing.
Now is your chance to lick the bowl spoon. Go ahead. Do it.
Bake in the oven (center rack) for 40-50 mins. Until the middle is set.

I put mine in for 40 minutes because we just moved and I noticed this oven & stove runs pretty hot. It worked out pretty well. Especially considering this oven (for some unknown reason) has NO window.

See the little cracks? They’re okay. Trust me.

One way you can avoid huge cracks is to bake the whole cheesecake in a water bath. I didn’t do this for this recipe because you cover the top with mousse anyway. In my opinion, this makes it a great starter recipe for anyone who was afraid to make a cheesecake. Because no one will know if you have huge cracks!

Let the cheesecake cool slowly and let it cool all the way through. Keep it in the pan while it cools but run a knife around the edges to release it from the edges.
Personally, I let it cool on top of the oven vent in the stove so it cools a little slower (less cracking) but if you don’t have a vent or let it cool somewhere else, that’s totally fine!
After your delicious cheesecake cools, make the mousse.
Mix the last package of neufchatel cheese with sugar and liqueur until smooth.
Then whisk in Cool Whip until combined. I’ll say it again, don’t over mix. Why? Because the cool whip is already whipped and fluffy, silly billy.
If you’re like me, you’ll also take this opportunity to add a teensy bit more Frangelico.
Spread this fantastic mix on top of your already fabulous cheesecake.
Go ahead… lick the bowl. You know you want to.
Cover and refrigerate for at least 4 hours. You can even refrigerate it overnight if necessary. This makes it easier to take to a party if the lengthy prep is done the day before.
After the whole cheesecake cools again, top with raspberries and drizzle with chocolate.
Confession… I was impatient and used regular Hershey’s chocolate syrup instead of melting semi-sweet chocolate chips. I’m sure it’s MUCH better with the real thing but I’ve been stressed and busy so this quick-fix just kinda happened…
Double confession: I don’t care that I took a shortcut. It was delicious.
Slice accordingly and serve to whomever you please.
Don’t forget yourself!
I really hope you liked this guest post and I hope I made the food bitch proud. 😉


Filed under Desserts, Europe 2011, Liquor is Quicker