No-Bake Oreo Cheesecake

Last Updated September 15, 2024

What do you do when you have 55 days until you move to another country?  Start thinking about all the food items and ingredients you won't be able to eat or buy while you're there. Naturally. 

I started to make a list of such things, and some of the items on there are rather tragic. No real vanilla extract? No Oreos (false, Oreos are readily available in Italy), Butterfingers, or other terribly wonderful processed American goodies? Pretzels only to be found of sketchy tough texture? Weird behaving marshmallows and graham crackers? (No S'mores for this girl.) Italians also don't understand our love for peanut butter. In all the grocery stores I've been in in Florence, (probably all of them because they're kinda my happy place) I have only seen Skippy, maybe Peter Pan once, and usually priced about 4-5 euros, roughly $6. There is a specialty Asian market, Vivi Market, that has an "American" section, and they sell the closest thing to real peanut butter I found. It's called Calve, made in the Netherlands, but it still has the hydrogenated oil and sugar added to it. Pumpkin is also a rarity over there. They make such wonderful pumpkin filled ravioli and pumpkins for carving come out for a couple weeks around Halloween, but to buy a 15 oz can of Libby's pumpkin costs over €4. Pumpkin pie, bread, muffins, cake, pudding, only for special occasions, I guess...

Now don't get me wrong, I'm really not that worried about missing American food. I did just fine for three months last fall, it's just a matter of understanding how different ingredients and substitutions behave in my favorite recipes. I mean, this is Italy we're talking about.  Home to some of the best food in the world. But I'm not partial or anything.  I keep a pretty good cover, though; you can't tell how much I love the food by the way I skip home from the super market with my arms full of pasta and heart bursting, waltz past the shelves of Nutella, guzzle acqua frizzante, double fist the cones of gelato, or giggle as I sweep the tubs of mascarpone that are cheaper than milk off the shelves. Nope. Not even around Christmas time when all the different kinds of panettone start filling the shelves and Jenny's shopping cart. 

I'm happy just thinking about all this wonderful food and its potential, but right now I am in the States, and I'm going to bake something I won't be able to for awhile. Something with Oreos.  Lots of Oreos. Or not bake, because this is a super easy no-bake cheesecake. Again, wasting my time, because I didn’t realize at the time of making this before moving to Italy that almost every grocery store carries Oreos.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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No-Bake Oreo Cheesecake

Serves about 12

Ingredients:

For the Crust:

• 16-18 Oreos

• 4 Tbsp / 56g butter, melted

For the Filling:

• 1 cup / 237g heavy whipping cream

• 24 oz / 675g cream cheese, room temperature

• 1/2 cup / 100g sugar

• 32 Oreos, coarsely chopped, divided

Directions:

Make the Crust:

1. In a food processor, pulse Oreos until finely ground.  Add butter and pulse until combined. 

2. Press into bottom and a bit up the sides of a 9 in. tart pan, pie pan, or springform pan.  Freeze while you make the filling.

Make the Filling:

1. In the bowl of a stand mixer or with an electric mixer, whip cream until stiff peaks form. Set aside.

2. Beat cream cheese in the bowl of a stand mixer or with an electric mixer until light and fluffy. Beat in sugar. 

3. Fold in 24 (about 3/4) of the coarsely chopped Oreos, then gently fold in whipped cream. 

4. Remove crust from freezer. Pour in filling and smooth the top. 

5. Sprinkle with remaining chopped Oreos and place in fridge until completely chilled, about 2 hours. 

Jenny's Notes:

• This cheesecake can also be frozen. Allow to sit at room temperature for 10 minutes or so before slicing.

Yield 12

Author Jennyblogs

Prep time

30 Min

Inactive time

2 Hour

Total time

2 H & 30 M

Print

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No-Bake Oreo Cheesecake

No-Bake Oreo Cheesecake features an easy Oreo crust with an ultra creamy, yet light filling with chunks of Oreos throughout and more Oreos on top.

Ingredients

For the Crust:

• 16-18 Oreos
• 4 Tbsp / 56g butter, melted

For the Filling:

• 1 cup / 237g heavy whipping cream
• 24 oz / 675g cream cheese, room temperature
• 1/2 cup / 100g sugar
• 32 Oreos, coarsely chopped, divided

Instructions

Make the Crust:

1. In a food processor, pulse Oreos until finely ground. Add butter and pulse until combined.
2. Press into bottom and a bit up the sides of a 9 in. tart pan, pie pan, or springform pan. Freeze while you make the filling.

Make the Filling:

1. In the bowl of a stand mixer or with an electric mixer, whip cream until stiff peaks form. Set aside.
2. Beat cream cheese in the bowl of a stand mixer or with an electric mixer until light and fluffy. Beat in sugar.
3. Fold in 24 (about 3/4) of the coarsely chopped Oreos, then gently fold in whipped cream.
4. Remove crust from freezer. Pour in filling and smooth the top.
5. Sprinkle with remaining chopped Oreos and place in fridge until completely chilled, about 2 hours.

Notes

• This cheesecake can also be frozen. Allow to sit at room temperature for 10 minutes or so before slicing.

Nutrition Facts

Calories

559.39

Fat

39.86 g

Sat. Fat

21.21 g

Carbs

43.69 g

Fiber

1.42 g

Net carbs

42.27 g

Sugar

22.65 g

Protein

6.65 g

Sodium

403.94 mg

Cholesterol

89.86 mg

Nutritional information is approximate, based on 1 serving if recipe serves 12.

https://jennyblogs.com/blog/2016/4/26/no-bake-oreo-cheesecake

no-bake cheesecake, oreo pie, oreo cream cheese pie, summer dessert

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Plane Ticket Bought! 57 Days...

Ho comprato un biglietto aereo!  In other words, that plane ticket done been bought.  This is something I have been looking forward to for a long time, to not just say "I'm hoping to leave for Florence in June" or "June is my goal departure date," but to have an actual date, something to count down to, for June to be official and not just a hope and prayer!  And June it is, June 20, in fact.  The Lord has been faithful, last post I shared about when I thought departure might need to be delayed until later in the fall, but He allowed June to prevail and still has, but not without really, really, really, making sure I am relying on His way and timing in this wonderful roller coaster of an adventure, una meravigliosa avventura.  Even in just buying a plane ticket, it was not as simple as searching for a ticket, entering my information, and pressing "Book."  Oh no, no, no.  Come, step back in time with me, to the wonderful world of Kayak, AerLingus, and CheapOAir.  

Caution: The story below is long and detailed and possibly boring to anyone but myself, but it made me feel better to write it out, haha.  Therapy. 

Seasoned Travelers

Getting more or less confident as time goes on?

So You Want to Buy a Plane Ticket?

Tuesday, yes, Tuesday the 19th I decided would be a good day to buy a plane ticket.  Tuesdays are usually my day off from teaching dance, and so I would be at my leisure to thoroughly scour all the tickets and find the best flight for the best price.  Now this was not spur of the moment, for the past two months I have been keeping my eye on flights and prices, watching them go up and down, and saving ones that looked ideal.  Originally I thought June 14 might be nice, but I had noticed two months out the prices all jumped, and then stayed up.  I wasn't ready to buy a ticket yet at that point, so I decided June 19thish might be better, prices were still lovely and cheap for those dates, and anything after Tuesday would be after the 2 month mark if these ones decided to jump up too.  They weren't getting any cheaper, this I knew. 

Tuesday came, and so did my excitement and anticipation.  Even thought I pretty much already knew which ticket I wanted, on Kayak.com, thorough is my middle name, (no it's not, liar) so I double checked all the tickets.  Then I also compared flights on Expedia, Orbitz, Priceline, GoogleFlights, asaptickets, justairticket, CheapOAir, JustFly, Onetravel, Cheaptickets, Staydrivefly, Travelopod, Tripsta, and Travelocity.  (But maybe thorough SHOULD be my middle name??)  Kayak still seemed best and least expensive, so I booked that ticket.  Or tried to.  As my flight was being confirmed, the website notified me the price had jumped up $500, and would I like to continue?  Um, no thanks.  Slight sinking feeling, there goes that nice itinerary.  So I try my next pick, same story.  And my next pick, same thing.  I tried every single one on Kayak that would work for me, and every single one had jumped in price.  I then proceeded through the above mentioned list of flight sites; every. single. ticket. was either unavailable, no longer existed, or jumped in price as my information was being processed.  No matter how many times I tried to refresh the page or do new searches, the flights would always show up at the low price, but it was never true.  It was all very bizarre.  I began to wonder if there was something I was missing here, or if this was the Lord trying to tell me something, maybe these were not the dates I was supposed to go, maybe I should wait for October still, maybe different airports?  I wasn't sure, but one of my biggest prayers in this journey is to not get ahead of the Lord.  So I took a break from the multiple open tabs on my web browser and hundreds upon hundreds of flights I had seen.  To pray, read the Bible, refocus my attention on Christ.  There were just four more flights in my price range I hadn't tried yet.  And they weren't available/jumped in price.  Ok yeah, not Tuesday. 

So You Still Want to Buy a Plane Ticket?

Two days later I decided to check again.  Some of the websites were updated now, reflecting the much more expensive tickets, but most still tauntingly displayed the low, fake prices.  Frustrating.  Except CheapOair seemed to have some new itineraries up.  So I tried to book one.  Oh no, someone bought that ticket before you!  was the notification I got every time.  Lies, all lies.  Then I got a call from New York.  CheapOair trying to help me.  Except they weren't much help and said all the ones I was trying to book had gone up in price $500-700, but I should still book before they go up again.  Erm, nope.  I still tried a couple more on CheapOair, I mean at this point I knew they weren't going to go through anyway, but it made me feel better to know I was exhausting all avenues.  I got another call from CheapOair, again, they told me nothing I didn't already know. 

After I got home from work I made the realization that all the itineraries I'd been trying to book were Aerlingus, they seemed to be the only airline with the cheap tickets.  Well, not anymore, now they were all the same price as the expensive ones.  I tried going straight to Aerlingus.com, and realized that most of the tickets I had been trying for didn't exist, so no wonder all the booking websites weren't working!  If Aerlingus didn't have them how could they?? 

I looked on CheapOair some more.  I realized every time I tried to book a flight and it failed, I would get a call from their help center.  I didn't answer anymore, I knew they couldn't help.  It became a joke, oh here's my friends at CheapOair calling again.  Needless to say, I had lots of missed calls on my phone.  Then I somehow stumbled upon CheapFareGuru, and found relatively inexpensive itineraries through British Airlines, not Aerlingus!  Clap, clap, clap.  I tried to book one.  And guess what?  It went through.  I saw the beloved "Confirmed" page.  I then received a text saying my flight went through.  Yay!  But I didn't receive my ETicket.  I woke up the next day to a still empty email inbox.  At this rate I wasn't sure if I would even get my ETicket before the 24 hour period for free cancellation was up!  As I was getting out of work I got a text saying my card was declined and my flight was on hold.  This has never happened to me before.  Then I got another text saying my booking was cancelled because of my card.  Ok Lord, what are you trying to tell me here?  I know my card is fine, there is no reason for it to be declined.  On the bright side, I realized I had booked my flight to leave on June 19th, Father's day.  Now I was free to find another date if possible.  ANY DATE.  PLEASE.  Haha. 

At this point I knew if it wasn't meant to be the Lord wouldn't let anything go through, so I didn't see any harm in continuing to try.  I found another British Airlines flight for June 20, and even cheaper!  It was perfect on so many levels.  So I booked it.  And I saw that beautiful "Confirmed" page.  And I got the confirming text.  And then I got an email!!!!! But wait, it was not the Eticket, it was letting me know that I would need to

1. email them back to confirm my email and say "I, Jenny Morris, blah blah blah" and

2. Confirm my identity and credit card when they called me.

I emailed them back. Check.  Then I briefly ran upstairs, came back down, and I HAD MISSED THEIR CALL.  Surely they would call me back, right?  It got to be after 10pm and they hadn't called me back, so I called them.  After briefly listening to some nice hold music, I got a hold of someone who said my card was declined, same as yesterday.  We figured out some of my card digits had got mixed up.  Phew, easy fix!  Not.  Still declined.  Went through and confirmed all my other information.  Still declined.  I had to call my credit card company.  The nice lady said my security code might be mixed up, fixed it, and said I was good to go and have CheapFareGuru try my card again.  Called CheapFareGuru again, another nice 10 minutes of hold, annnnnnnd card still declined.  Went through all my information two more times.  Everything is as right as rain.  But sopping wet with my tears and not working.  Just kidding.  I have to call the credit card company again.  This time, however, I am connected straight to someone with the fraud prevention center.  And she said the first agent didn't have clearance to where she could see the hold on the airline purchase, which is why my card couldn't go through.  So now they were able to confirm that I wanted this purchase on my card, and everything should be good to go.  FOR REALZ.  I call CheapFareGuru for the third time, a rocking 25 minutes of hold.  They tried my card again.  And it worked.  Glory be.  Now midnight, I check my email and I have an Eticket.  I check my online card balance, and I have never been so happy to see it charged. 

So that was fun.  And if you would like any advice on anything regarding plane tickets and itineraries, I might be able to help.  Or I might just start twitching. 

It's such a nice feeling having a real plane ticket.  (Unless British Airways goes bankrupt or something.)  There is still a lot of work ahead of me, continually fundraising and building my prayer and support team, but having an official date spurs on the excitement to continue this course set before me. 

Banana Coconut Breakfast Cookies

Last Updated July 23, 2024

Do you like cookies? Would you like to eat cookies for breakfast, or anytime? Then these cookies are for you, because they’re delicious and also healthy!

These Coconut Banana Breakfast Cookies have no refined sugar. Think bananas, coconut, pecans, and apricots with a light touch of maple syrup and oats. Of course, I practically just gave you the whole ingredient list so let's just get baking, shall we?? 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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Banana Coconut Breakfast Cookies

Makes about 15 cookies

Ingredients:

• 1 1/2 cups / 135g quick oats

• 1 cup / 80g unsweetened flaked or shredded coconut

• 2/3 cup / 66g pecan halves, coarsely chopped

• 1/4 cup / 35g almonds, coarsely chopped

• 1 Tbsp / 10g flax seeds

• 1/2 tsp salt

• 1/2 cup / 65g dried apricots, chopped

• 3 / 300g very ripe bananas, mashed

• 1/4 cup / 56g coconut oil, melted

• 1 Tbsp / 20g maple syrup

• 1 tsp / 5g vanilla extract

Directions:

Oven 350°F / 177°C

1. In a medium bowl, stir together oats, coconut, pecans, flax, salt, and apricots. Add bananas, coconut oil, maple syrup, and vanilla until combined. 

2. Spoon generous mounds onto a baking sheet lined with parchment paper or silpat. 

3. Bake 23-25 minutes, until lightly golden. 

Jenny's Notes:

• Recipes like this are great because they can be so easily adapted to your tastes, or simply to change it up.  Feel free to use any kind of nuts you wish, or a combination of several, change up the dried fruit, or use honey instead of maple syrup.  I recommend also trying dried blueberries and dried cherries!

• You can use rolled oats for these cookies in place of the quick oats. I've found that in most recipes the different kind of oats can be interchanged without affecting the quality of your product. Just keep in mind that rolled oats are slightly less absorbent than quick oats, so you may need to add slightly more.

Yield 15

Author Jennyblogs

Prep time

20 Min

Cook time

25 Min

Total time

45 Min

Print

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Banana Coconut Breakfast Cookies

Healthy cookies made with bananas, coconut, nuts, seeds, and fruit, and sweetened with maple syrup. Excellent for breakfast, dessert, or anytime snack! Gluten free, dairy free, vegan, and refined sugar free.

Cook modePrevent screen from turning off

Ingredients

• 1 1/2 cups / 135g quick oats
• 1 cup / 80g unsweetened flaked or shredded coconut
• 2/3 cup / 66g pecan halves, coarsely chopped
• 1/4 cup / 35g almonds, coarsely chopped
• 1 Tbsp / 10g flax seeds
• 1/2 tsp salt
• 1/2 cup / 65g dried apricots, chopped
• 3 / 300g very ripe bananas, mashed
• 1/4 cup / 56g coconut oil, melted
• 1 Tbsp / 20g maple syrup
• 1 tsp / 5g vanilla extract

Instructions

1. Oven 350°F / 177°C
2. In a medium bowl, stir together oats, coconut, pecans, flax, salt, and apricots. Add bananas, coconut oil, maple syrup, and vanilla until combined.
3. Spoon generous mounds onto a baking sheet lined with parchment paper or silpat.
4. Bake 23-25 minutes, until lightly golden.

Notes

• Recipes like this are great because they can be so easily adapted to your tastes, or simply to change it up.  Feel free to use any kind of nuts you wish, or a combination of several, change up the dried fruit, or use honey instead of maple syrup.  I recommend also trying dried blueberries and dried cherries!
• You can use either quick oats or rolled oats for these cookies. I've found that in most recipes the different kind of oats can be interchanged without affecting the quality of your product. Just keep in mind that rolled oats are slightly less absorbent than quick oats, so if using rolled oats, you may need to add slightly more.

Nutrition Facts

Calories

145.27

Fat

8.24 g

Sat. Fat

3.68 g

Carbs

17.02 g

Fiber

2.36 g

Net carbs

14.68 g

Sugar

6.6 g

Protein

3.19 g

Sodium

79.49 mg

Cholesterol

0 mg

Nutritional information is approximate and based on 1 cookie if recipe makes 15 cookies.

https://jennyblogs.com/blog/2016/4/19/banana-coconut-breakfast-cookies

healthy cookies, vegan, gluten free, dairy free, refined sugar free, breakfast cookies

dessert, breakfast

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Some raisins snuck into these ones

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Unexpected Blows, Faith, and Their Proper Places.

"I've got a blow, I've got a blow, Jane!" - Jane Eyre

About a week ago I received the unexpected news that school tuition in Italy had gone up.  By a few thousand euros.  As I had already paid my deposit for the school year and thought I was good to go for my first year, this was an unexpected blow financially.  But maybe the deposit I paid could go towards the new cost?  It turns out that in order to get a student visa starting for the summer, as I am to arrive in June, I would also have to pay for summer courses. The deposit I already paid would cover the summer, then I would have to start all over to pay for the fall.  That's quite a bit of extra moula for summer courses...and fundraising is not for the faint of heart.  Thankfully the Lord is not faint nor distant, and He is the only reason I have made it this far! Whew.

I started weighing my options.  To avoid the summer fees, I could put off leaving until mid October.  My mind and heart rebelled against that idea, June has been my goal all along, for a couple different reasons.  Once I came home from my vision trip in the fall, and made a decision at the end of December to return to Italy, I naturally wanted to get back as soon as possible.  I left a part of my heart there, and there is a sense of urgency to get back, each day we draw closer to the return of Jesus and so many people still need the Gospel.  But I also wanted to spend time with my family and Traverse City now that I realized I would once again be leaving long term, have time to organize myself and fund-raise, and finish out the school year teaching at Dance Arts Academy, where my bosses, colleagues, and students are all precious to me.  May 28 will be my final day teaching culminating with Spring Concerts, and in June I am free to go, so June I chose as my departure month.  The longer I am away the more I lose what I have learned of Italian, and it is hard to keep in stride with the Gallery 4 Team from so far away.  To delay until October makes it that much harder in all aspects.  

Decisions in a French grocery store are so hard, and yet so fun...

The catch was, if I still was going in June, I needed to be applying for a visa starting yesterday in order to get it in time.  Committing to June, the visa, a plane ticket, and trusting the Lord to raise 100% funding plus the new extra for school by June, was a whole lot for me to swallow.  I felt rushed and didn't want to make any decisions without the Lord.  I am notoriously bad at decisions, and the weight of this one wasn't making it any easier.  (Do I want brie or camembert cheese? I have to live with this decision until the next time I buy cheese!!!)  The struggle is real, you guys...

Jeffrey and Rachel, getting married 10/8/16! I love them.

I spent a lot of time praying and seeking the Lord last weekend, to make sure I wasn't holding June with a closed fist.  If the Lord wanted me to delay, His ways are fully informed, mine are only informed by my present; who am I to say June is better?  October might seem random when schools normally start in September, but my brother Jeffrey is getting married in October.  It wouldn't make sense to pay for a plane ticket to go for less than a month in September, then have to buy another plane ticket to return after the wedding in October.   I thought to myself, what would Leslie Knope do?  So I made a pros and cons list.  It didn't help a whole lot, but it made me feel a tad better. 

It's frustrating to me that practically speaking, it all boiled down to money.  The tuition for the year I need to raise no matter what, but the summer was an extra $1,400.  That's money I don't HAVE to raise if I delayed my departure until the fall, and I want to be a good steward of the Lord's money and the money entrusted to me by my supporters, present and future.  Especially when that 100% funding seems so distant, I'm trying to keep everything as minimal as possible.

Another option was looking into other kinds of visas.  I've been told by many people the easiest visa to acquire is the student visa, the other ones require a lot more paper work and hoops to jump through.  What ensued was many hours of research into different kinds of visas and reaching out to different people for advice and wisdom.  Most of what was unfruitful and dead ends.  Alas. 

Then I had a thought.  I should marry an Italian, ASAP.  Haha don't worry, that wasn't the thought.  What if I left in June for 90 days and stayed without a visa, like I did in the fall?  Tourists from some countries, the US included, can spend 90 days in the Schengen Territory without needing a visa.  Then I could come home in September for 3-4 weeks, the perfect timing to be home for Jeffrey's wedding and get my student visa to come back for the school year in October.  Thus avoiding the need to pay for summer school.  With all the dead ends I had hit so far, it seemed almost too good to be true.  It was confirmed by Rachel, one of my dancing friends with Gallery 4, that it was possible.  She had done that herself at one point! 

So, June it still is.  The Lord had really brought me to terms with not leaving until October, and so I still don't know what the point of that scare was.  Maybe it was the Lord making sure I would be willing to give up June.  Or that there are going to be many bumps and bruises, and unexpected delays and circumstances along the way.  I must have faith, trust, and flexibility, and lean on His understanding all the more. 

Monkey Bread Muffins

Last Updated August 21, 2024

You might be familiar with Monkey Bread: soft, cinnamon and sugar bread that tears apart and is oh, so good? You might also know it as Monkey Puzzle Bread. Or its more literal name Pull-Apart Cinnamon Sugar Bread. Or individual pieces of heaven. Or as we call it, Plucketts.

While apparently no one can decide on a name, what everyone is unanimous on is how delicious Monkey Bread is. There is no yeast in Monkey Bread, just baking powder, making for a quick and satisfying baking adventure.

What’s special about this recipe is that instead of being baked in a bundt or other larger pan, these are assembled in a muffin pan, making for individual Monkey Bread Muffins!

The dough comes together in a matter of minutes, then shaped into lots of small balls that are rolled in sugar, and placed in a muffin pan. Melted butter and brown sugar gets drizzled all over before baking, seeping into all those cracks and crevices, which helps to make these easy to pull apart when eating. Finally, a simple glaze finishes off these little treats.

What’s in a name?

Honestly, I have no idea why it's sometimes called monkey bread in the first place. There is no banana involved, and as far as I know a monkey didn't invent the recipe. Maybe people act like monkeys when they eat it? Not to mention we haven’t even gotten through all of its possible names yet.

This and similar recipes are also called Bubble bread, African coffee cake, Hungarian coffee cake, sticky bread, Pinch-Me Bread, Pluck-Its, or even Monkey Brains. Because that last one sounds SO appetizing. A quick Google search has brought me to the conclusion that many people are also confused as to why it's called Monkey Bread, but might be so named because the bread resembles monkeys in a barrel (but does it?), monkeys like to pick at things, or it resembles the bark of the monkey puzzle tree. I guess we shall remain shrouded in mystery, and continue to make up even more names for it as we go along. For now, I’ll just stick with Monkey Bread.

On to the recipe!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Cooking Classy

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Monkey Bread Muffins

Makes 12 muffins

Ingredients:

For the Muffins

• 2 cups + 2 Tbsp / 255g flour

• 1 Tbsp / 12g sugar

• 1 Tbsp / 14g baking powder

• 1/2 tsp / 3g salt

• 1/2 cup / 120g buttermilk or sour milk*

• 1/3 cup / 79g milk

• 5 Tbsp / 70g oil

• 1/2 cup / 100g sugar

• 5 Tbsp / 70g butter, melted

• 2/3 cup / 133g brown sugar

• 2 tsp cinnamon

For the Glaze (optional)

• 1/2 cup / 60g powdered sugar

• 1 Tbsp / 15g milk

Directions:

Make the Muffins

Oven preheated to 350°F / 177°C.

1. Lightly grease a muffin pan or line with liners (preferably grease-proof.) 

2. In a large bowl, whisk together flour, 1 Tbsp sugar, baking powder, and salt.  Add both milks and oil to flour mixture.  Stir with a fork until just combined. Over mixing = dense muffins. 

3. Place 1/2 cup / 100g sugar in a bowl or container with a lid.  Scoop out roughly one tsp of dough, round into a ball shape with your palms, and plop into the sugar,. Repeat until you have an even layer of balls in the sugar. Place on lid and gently shake to coat with sugar. Place sugar-coated balls in muffin pan, about six in each cup. Repeat scooping, rolling, and sugar-coating with remaining dough.

4. In a small bowl, whisk together melted butter, brown sugar, and cinnamon. Pour evenly over each muffin. Place muffin pan on a baking sheet and bake for 17-19 minutes, or until lightly golden-brown and they no longer look doughy. 

5. Remove from oven and allow to cool at least 15 minutes before removing from pan so they don't fall apart. Run a knife around the edge of each muffin to loosen.

Make the Glaze

1. In a small bowl or measuring cup, whisk together powdered sugar and milk.  Using a spoon, lightly drizzle each muffin with glaze. 

Jenny's Notes:

• *If you don't have buttermilk, sour milk can be substituted. For every 1 cup milk add 1 Tbsp lemon juice or apple cider vinegar. Stir and let sit for a minute before using. This works with regular milk, nut milks, and most other milk alternatives. 

• When first mixed, the batter may seem wet but it quickly becomes scoop-able. Something about baking powder doughs tend to be this way, they seem too wet when it first comes together, then within a matter of seconds it seems fine.

• The glaze is optional, mostly depending on if you want that finished look and how sweet you like your monkey muffins. You may notice the actual dough is just lightly sweet, only 1 Tbsp of sugar. The brown sugar butter mixture that gets poured over is what makes these sweet and rich. I personally don’t think they need to be sweeter beyond that, but I do like the glazed/finished look.

Yield 12

Author Jennyblogs

Prep time

30 Min

Cook time

19 Min

Total time

49 Min

Print

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Monkey Bread Muffins

Individual serving pull-apart cinnamon sugar bread made in muffin tins. Sticky, sweet, and satisfying, it's hard to eat just one!

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Ingredients

For the Muffins

• 2 cups + 2 Tbsp / 255g flour
• 1 Tbsp / 12g sugar
• 1 Tbsp / 14g baking powder
• 1/2 tsp / 3g salt
• 1/2 cup / 120g buttermilk or sour milk*
• 1/3 cup / 79g milk
• 5 Tbsp / 70g oil
• 1/2 cup / 100g sugar
• 5 Tbsp / 70g butter, melted
• 2/3 cup / 133g brown sugar
• 2 tsp cinnamon

For the Glaze (optional)

• 1/2 cup / 60g powdered sugar
• 1 Tbsp / 15g milk

Instructions

Make the Muffins

1. Oven preheated to 350°F / 177°C.
2. Lightly grease a muffin pan or line with liners (preferably grease-proof.)
3. In a large bowl, whisk together flour, 1 Tbsp sugar, baking powder, and salt. Add both milks and oil to flour mixture. Stir with a fork until just combined. Over mixing = dense muffins.
4. Place 1/2 cup / 100g sugar in a bowl or container with a lid. Scoop out roughly one tsp of dough, round into a ball shape with your palms, and plop into the sugar,. Repeat until you have an even layer of balls in the sugar. Place on lid and gently shake to coat with sugar. Place sugar-coated balls in muffin pan, about six in each cup. Repeat scooping, rolling, and sugar-coating with remaining dough.
5. In a small bowl, whisk together melted butter, brown sugar, and cinnamon. Pour evenly over each muffin. Place muffin pan on a baking sheet and bake for 17-19 minutes, or until lightly golden-brown and they no longer look doughy.
6. Remove from oven and allow to cool at least 15 minutes before removing from pan so they don't fall apart. Run a knife around the edge of each muffin to loosen.

Make the Glaze

1. In a small bowl or measuring cup, whisk together powdered sugar and milk. Using a spoon, lightly drizzle each muffin with glaze.

Notes

• *If you don't have buttermilk, sour milk can be substituted. For every 1 cup milk add 1 Tbsp lemon juice or apple cider vinegar. Stir and let sit for a minute before using. This works with regular milk, nut milks, and most other milk alternatives. 
• When first mixed, the batter may seem wet but it quickly becomes scoop-able. Something about baking powder doughs tend to be this way, they seem too wet when it first comes together, then within a matter of seconds it seems fine.
• The glaze is optional, mostly depending on if you want that finished look and how sweet you like your monkey muffins.

Nutrition Facts

Calories

289.12

Fat

11.45 g

Sat. Fat

3.84 g

Carbs

41.19 g

Fiber

0.83 g

Net carbs

40.35 g

Sugar

17.7 g

Protein

2.95 g

Sodium

258.48 mg

Cholesterol

14.78 mg

Nutritional information is approximate, based on 1 muffin if recipe makes 12.

https://jennyblogs.com/blog/2016/4/12/monkey-muffins?rq=monkey%20muffins

monkey bread muffins, individual serving cinnamon sugar pull-apart bread, monkey brain muffins, mini plucketts, cinnamon bubble bread, African coffee cake, Hungarian coffee cake, sticky bread, Pinch-Me Bread, Pluck-Its

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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White Russian Tart

Last updated on September 15, 2024

This tart is a refreshingly scrumptious, not-as-guilty dessert. It is no-bake, gluten-free, refined-sugar free, and somehow delicious. It’s filled with healthy fats which help keep you satisfied for longer than sugary, carb-heavy desserts.

Crust

The crust is like a chewy Lara bar, made of dates, nuts, coconut and cocoa powder to make it dark and chocolatey.

Dark Chocolate Cream

Next, there is a smooth, dark chocolate layer spiked with vodka and Kahlua. You’d never guess the main ingredient for this “cream” is avocado.

Mascarpone Cream

The top layer is decadent and lightly sweetened mascarpone. Put the three layers together and you have yourself quite the treat!

A healthy dessert? Is it any good?

When I'm experimenting and trying new recipes in the "healthy" department (as defined by trying to limit refined-sugars or flours, using a vegetable or bean or something that doesn't normally go belong in desserts, or generally replacing healthier ingredients for less healthy ones) I look for the 3 different categories of reactions from my tasters:

1. The category of "This is honest deliciousness."  When people ask for a recipe or have no idea that there are chickpeas or spinach powder hidden in what they're eating. Something a normal or even picky eater would eat. 

2. The category of "It's good for a healthy dessert!"  So it's palatable and they're not gagging, but most would still take a slice of cheesecake over it. AKA, just not as good as it’s regular counterpart.

3. The category of "I would rather just eat a salad."  If actual fruits and vegetables are tastier than the “dessert” that is trying to be passed off, then that recipe should probably be scrapped.

This tart is a solid category 1.  Even my mom and brother approved this, and they keep me pretty honest when it comes to healthy desserts. 

I bounce back and forth between decadent desserts and healthier desserts. I have a love and respect for both, and each have their place. Some days it's honey, nuts, and coconut oil; other days it's sugar, heavy whipping cream, and butter. Variety is the spice of life. Today, it's dates, avocado, and mascarpone.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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White Russian Tart

Serves 8-12

Ingredients:

Chocolate Crust

• 1-1/2 cups / 210g whole almonds

• 2 Tbsp / 10g unsweetened shredded coconut

• 4-5 medjool or 8-10 / 100g deglet dates, pitted

• 1/2 tsp vanilla extract

• 1 Tbsp / 7g unsweetened cocoa powder

• 1/4 tsp salt

Chocolate Vodka Cream

• 1/4 cup / 56g unrefined coconut oil, melted

• 1 Tbsp finely ground coffee beans

• 1 large ripe avocado, peeled, pit removed, and sliced

• 3 Tbsp / 20g unsweetened cocoa powder

• 1 tsp vodka

• 1 tsp rum or Kahlua (of course the Kahlua option adds sugar)

• 2 Tbsp / 40g+ maple syrup, or more to taste

Mascarpone Cream

• 8 oz / 225g mascarpone cheese

• 1 Tbsp / 20g maple syrup

• 1 tsp vanilla extract

Directions:

Make the Chocolate Crust

1. In a food processor, combine almonds and coconut and pulse until small crumbles. 

2. Add dates, vanilla, cocoa powder, and salt.  Process until well combined. 

3. Press into the bottom of a 8 or 9 inch spring-form pan or pie plate.

Make the Chocolate Vodka Cream

1. Combine melted coconut oil, coffee, avocado, cocoa powder, vodka, Kahlua, and maple syrup in a food processor until smooth. Stop and scrape down sides and bottom occasionally. 

2. Spread over crust and place in freezer for about 30 minutes.

Make the Mascarpone Cream

1. Combine mascarpone, maple syrup, and vanilla in a small bowl.  Take the tart out of the freezer and spread mascarpone mixture over it. 

2. Place in fridge for about 2 hours before serving.   

Jenny's Notes:

King Arthur Black Cocoa, Dutch Processed Cocoa Powder, Perfect for Baking, 14 Ounces Buy on Amazon

• This tart is not very sweet and really lets the mascarpone shine through.  However, if you or your guests prefer things a little on the sweeter side, feel free to add more maple syrup in either of the creams. 

• Also, I like to use black cocoa powder in this recipe.  Black cocoa powder is what gives Oreos their signature black color.  (I didn't know the flavor of Oreo was supposed to be chocolate until I was an adult.)  If you can get your hands on it, it's really great. I usually order it from Amazon. 

Yield 8-12

Author Jennyblogs

Prep time

35 Min

Inactive time

2 Hour

Total time

2 H & 35 M

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White Russian Tart

Chewy chocolate almond and date crust, creamy chocolate cream, topped with a lightly sweet mascarpone cream. This dessert is decadent and also gluten-free, refined sugar-free, no-bake, and full of healthy fats.

Ingredients

Chocolate Crust

• 1-1/2 cups / 210g whole almonds
• 2 Tbsp / 10g unsweetened shredded coconut
• 4-5 medjool or 8-10 / 100g deglet dates, pitted
• 1/2 tsp vanilla extract
• 1 Tbsp / 7g unsweetened cocoa powder
• 1/4 tsp salt

Chocolate Vodka Cream

• 1/4 cup / 56g unrefined coconut oil, melted
• 1 Tbsp finely ground coffee beans
• 1 large ripe avocado, peeled and sliced
• 3 Tbsp / 20g unsweetened cocoa powder
• 1 tsp vodka
• 1 tsp rum or Kahlua (of course the Kahlua option adds sugar)
• 2 Tbsp / 40g+ maple syrup, or more to taste

Mascarpone Cream

• 8 oz / 225g mascarpone cheese
• 1 Tbsp / 20g maple syrup
• 1 tsp vanilla extract

Instructions

Make the Chocolate Crust

1. In a food processor, combine almonds and coconut and pulse until small crumbles.
2. Add dates, vanilla, cocoa powder, and salt. Process until well combined.
3. Press into the bottom of a 8 or 9 inch spring-form pan or pie plate.

Make the Chocolate Vodka Cream

1. Combine melted coconut oil, coffee, avocado, cocoa powder, vodka, Kahlua, and maple syrup in a food processor until smooth. Stop and scrape down sides and bottom occasionally.
2. Spread over crust and place in freezer for about 30 minutes.

Make the Mascarpone Cream

1. Combine mascarpone, maple syrup, and vanilla in a small bowl. Take the tart out of the freezer and spread mascarpone mixture over it.
2. Place in fridge for about 2 hours before serving.

Notes

• This tart is not very sweet and really lets the mascarpone shine through.  However, if you or your guests prefer things a little on the sweeter side, feel free to add more maple syrup in either of the creams. 
• Also, I like to use black cocoa powder in this recipe.  Black cocoa powder is what gives Oreos their signature black color.  (I didn't know the flavor of Oreo was supposed to be chocolate until I was an adult.)  If you can get your hands on it, it's really great. I usually order it from Amazon. 

Nutrition Facts

Calories

358.31

Fat

29.26 g

Sat. Fat

15.72 g

Carbs

22.26 g

Fiber

5.01 g

Net carbs

17.27 g

Sugar

14.6 g

Protein

5.29 g

Sodium

92.3 mg

Cholesterol

28.35 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2016/4/7/white-russian-tart

no bake, refined sugar free, gluten free dessert, raw dessert

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Process of Moving to Italy Thus Far

This post really should be titled, "Why the Heck Am I Moving to Italy and Other Scary and Uncertain Things" but I really like the word thus.  It makes me feel like I know English well.  And sometimes I need that little pat on the back of feeling like I know English well as I am struggling to learn Italian. 

Or, if I really wanted people to click on this link I should've titled it something like "Jenny Decided to Move to Italy and THIS Happened."  And like most articles that use that particular marketing scheme, not reveal what the THIS is until the end and have it be something really normal or predictable.  Aha ohhhhh I really dislike that kind of marketing.  Even if it looks like an article I'd want to read, I don't want to give that type of marketing page views.  It's against my principles. Haha.  If you are wondering why I'm moving to Italy, I've written about that here.

I left off that post with making a decision to move to Italy on December 31, 2015, after spending 3 months in Florence, Italy, with Gallery 4 as a vision trip.  The next steps were telling the Gallery 4 team and the excitement there, my friends and family, job and coworkers and the bitter-sweetness there. 

In February I flew down to Tupelo, MS, to receive Missionary Orientation Training, squeezing my brain full of everything I need to know to prepare, go, and live as a career missionary, and then some.  It's very exciting and overwhelming, and certainly is a roller coaster ride of faith and trust in the Lord, knowing that He owns the cattle on a thousand hills, and will provide everything I need if it is His will, from financial support, learning Italian, to downright courage.  I'm already amazed at some of the things I have been pushed to do, that by no means I could have done without a slight mental breakdown if it wasn't for the grace of the Lord ....ahem *public speaking* .... 

Melinda and I representing with the Italian flag. (At first we accidentally picked up the Mexican flag...)

In March I officially started support raising.  I'm so very thankful to those who have have already been so generous with their prayers, finances, time, and encouraging words and am excited for those who are yet to join my support team!  It's a long road ahead, but I intend to run this course with the strength, perseverance, and diligence of the Lord!  In the words of Cinderella, "Have courage, and be kind."

"Sii gentile, e abbi coraggio." - Cenerentola

Some next steps include buying a plane ticket and applying for a Student Visa so I can stay for more than 3 months.  In order to qualify for a Student Visa I will be taking art classes at the Russian Art Academy, they're pretty legit and I'm pretty terrible at drawing/sketching/painting, so...pray for me. 

Frequently Asked Questions:

1. When are you moving to Italy? My goal date is June 14, 2016! I have a little over 2 months before takeoff.

2. How long will you be there? It's easiest to say I'm starting with a year, because my visa will be good for a year, but really I will be there for as long as the Lord keeps me.

3. Do you get paid? No. Legally I am in Italy as a student and can't work.

4. Where does your support come from? Family, friends, church members, organizations, anyone who wants to partner with me and see this ministry come to fruition, for Jesus to be made known!

5. What will the average day look like for you? Teaching dance classes, performing and helping with Gallery openings, learning to be a local. Lots of walking, and maybe some pasta and gelato...

6. Do you speak Italian? Un po', sto imparando a parlare Italiano. Haha. A little, I'm learning. I took classes for 2 months when I was in Florence last fall. I've been trying to keep up and continue learning, but it's challenging when I don't have many people to converse with and that brain muscle doesn't get used every day. I'm anxious to get back in June to continue learning.

7. How long will it take you to become fluent? They say it takes about a year. Some friends I made while I was in Florence confirmed that, it took them about a year to become fluent after moving to Italy.

Have more questions or want to learn more?  Comment below, or you can find my contact information on the Give page.

Snickers Salad

Last Updated August 27, 2024

No spinach, kale, or arugula were harmed in the making of this recipe. 

Don't be deceived, this is not a real salad. If visions of spinach salad with Snickers on top were dancing across your brain, I am so so sorry. I love my greens and Snickers, but not together. No no no. If it makes you feel better, you could call this Green Apple Salad, like my mom does. But it has the word "salad" in it, so I feel fully justified in keeping Snickers in the title. As you wish.

Instead, think crisp Granny Smith apples and bits of Snickers lovingly folded into fluffy whipped cream and vanilla pudding.  So simple, and so delicious.

I usually make this for large family gatherings and double the recipe for 12 or more people.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Taste of Home

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Snickers Salad

Serves about 8

Ingredients:

For the Vanilla Pudding

• 1/4 cup / 50g sugar

• 2 Tbsp / 15g cornstarch

• 1/8 tsp salt

• 1 1/3 cup / 316g milk, divided

• 1 egg yolk

• 1 tsp vanilla

For the Whipped Cream

• 1 cup / 237g heavy whipping cream

For Assembling

• about 13 oz / 369g of Snickers, chopped, divided

• 4 Granny Smith apples, cored and chopped

Directions:

Make the Vanilla Pudding

At least a few hours before assembling recipe, or up to 2 days before, make the vanilla pudding:

1. Whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in 1 cup milk. 

2. In a separate small bowl, measure out remaining 1/3 cup milk and add yolk; whisk to combine. Slowly whisk into mixture in the saucepan. 

3. Place over medium heat and stir constantly until mixture thickens and whisk leaves a trail. Remove from heat and add vanilla. Place a piece of plastic wrap directly on to the top of pudding to prevent skin from forming.

4. Place in refrigerator until completely chilled.

Make the Whipped Cream

1. Whip heavy whipping cream in bowl of a stand mixer with whisk attachment or with an electric mixer until stiff peaks form. 

Assemble

1. Gently fold about one third of whipped cream into pudding. Continue folding in whipped cream by thirds.  Gently fold in apples and about 3/4 of the Snickers. 

2. Transfer to serving bowl and top with remaining 1/4 of Snickers. Store in fridge until ready to serve.   

Jenny's Notes:

• Best if assembled on day of serving. 

• Using whole milk will get you the creamiest result, but 2% all the way down to skim milk will also work. You can also sub out the milk for other milk substitutes as desired: oat milk, almond milk, etc.

• This can be made with other candy bars, such as Rolo, Milky Way, Payday, Twix, etc. While Snickers is my favorite, I also really like this with Reese’s. Sometimes I do half and half! 

• If using a candy that has caramel in it, you can freeze it before hand to make chopping easier. 

• Add chopped peanuts for an extra crunch!

Yield 6-8

Author Jennyblogs

Prep time

20 Min

Cook time

10 Min

Inactive time

2 Hour

Total time

2 H & 30 M

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Snickers Salad

Crisp, green granny smith apples and sweet and salty Snickers bars tossed in a light vanilla whipped pudding.

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Ingredients

For the Vanilla Pudding

• 1/4 cup / 50g sugar
• 2 Tbsp / 15g cornstarch
• 1/8 tsp salt
• 1 1/3 cup / 316g milk, divided
• 1 egg yolk
• 1 tsp vanilla

For the Whipped Cream

• 1 cup / 237g heavy whipping cream

For Assembling

• about 13 oz / 369g of Snickers, chopped, divided
• 4 Granny Smith apples, cored and chopped

Instructions

Make the Vanilla Pudding

1. At least a few hours before assembling recipe, or up to 2 days before, make the vanilla pudding:
2. Whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in 1 cup milk.
3. In a separate small bowl, measure out remaining 1/3 cup milk and add yolk; whisk to combine. Slowly whisk into mixture in the saucepan.
4. Place over medium heat and stir constantly until mixture thickens and whisk leaves a trail. Remove from heat and add vanilla. Place a piece of plastic wrap directly on to the top of pudding to prevent skin from forming.
5. Place in refrigerator until completely chilled.

Make the Whipped Cream

1. Whip heavy whipping cream in bowl of a stand mixer with whisk attachment or with an electric mixer until stiff peaks form.

Assemble

1. Gently fold about one third of whipped cream into pudding. Continue folding in whipped cream by thirds. Gently fold in apples and about 3/4 of the Snickers.
2. Transfer to serving bowl and top with remaining 1/4 of Snickers. Store in fridge until ready to serve.

Notes

• Best if assembled on day of serving. 
• Using whole milk will get you the creamiest result, but 2% all the way down to skim milk will also work. You can also sub out the milk for other milk substitutes as desired: oat milk, almond milk, etc.
• This can be made with other candy bars, such as Rolo, Milky Way, Payday, Twix, etc. While Snickers is my favorite, I also really like this with Reese’s. Sometimes I do half and half! 
• If using a candy that has caramel in it, you can freeze it before hand to make chopping easier. 
• Add chopped peanuts for an extra crunch!

Nutrition Facts

Calories

439.59

Fat

23.76 g

Sat. Fat

12.02 g

Carbs

49.52 g

Fiber

3.26 g

Net carbs

46.26 g

Sugar

35.63 g

Protein

6.25 g

Sodium

172.14 mg

Cholesterol

68.79 mg

Nutritional information is approximate and based on 1 serving if recipe serves 8.

https://jennyblogs.com/blog/2016/3/28/snickers-salad-recipe

dessert salad, Snickers salad, Granny smith green apple salad, vanilla pudding whipped cream salad

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Coffee Pancakes with Mocha Syrup

I got a little chocolate drizzle happy.  Not to mention this was a time sensitive photo, the first whipped cream mound melted and slipped off the back due to the hot and delicious nature of the pancakes.  Pictured here, whipped cream mound take 2. 

Some mornings just call for pancakes, and not just any pancakes: pancakes that involve coffee, chocolate, and whipped cream.

Enter, these pancakes. They’re made with some espresso powder and served with a homemade mocha syrup and freshly whipped cream. They’re delicious and decadent and more like dessert posing as breakfast!

These are the pancakes you turn to when it’s your birthday, when you want to make someone breakfast in bed, or you just want an excuse to have dessert for breakfast. Breakfast and dessert are my favorite meals, so why not combine them??

Americans are big on oatmeal, cereal, or starting your day with a big protein like eggs and sausage or bacon. While I often eat oatmeal for breakfast, I really love the Italian rhythm of waking up to a fresh pastry and a cappuccino, no guilt. As someone who really loves their sweets, I appreciate the excitement of waking up to a breakfast I’m looking forward to. A sweet breakfast also tends to help me eat less sweet things throughout the day.

Are you convinced yet of the beauty of starting your day with something sweet? Alright! Chocolate and coffee in pancakes, let’s go!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Coffee Pancakes with Mocha Syrup

Makes 2-3 servings (6-8 pancakes)

Ingredients:

Mocha Syrup

Make this first so it has time to cool and your pancakes don't get cold!

• 1/4 cup sugar

• 2 Tbsp cocoa powder

• 1 tsp corn starch

• 2 Tbsp strong brewed coffee

• 1 tsp vanilla extract

Combine all ingredients except vanilla in small saucepan.  Cook over medium heat, stirring constantly, until boiling.  Reduce heat to low and boil for 5 minutes.

Remove from heat and add vanilla.  Allow to cool while you make the pancakes.  Store leftovers in the fridge for up to 1 month.  Sugar is a wonderful preservative.  I'm going to live so long. 

Whipped Cream

• 1/2 cup heavy whipping cream

• 2 Tbsp granulated sugar

• 1/2 tsp vanilla extract

In the bowl of a stand mixer or with a hand held mixer, beat cream until soft peaks form.  Add sugar and vanilla, beat until stiff peaks appear.

Coffee Pancakes

Make these last so they will be nice and hot when you serve them!

• 1 1/4 cups all-purpose flour

• 1 Tbsp baking powder

• 1 Tbsp sugar

• 1/2 tsp salt

• 2 tsp ground espresso, or freshly ground coffee (sometimes I use the contents of a Nespresso capsule)

• 1 egg

• 1 cup milk of choice, or water

• 2 Tbsp oil of choice, or melted butter or coconut oil

• 1 tsp vanilla extract

Directions:

Preheat lightly greased griddle or pan to 350 Fahrenheit.

In a medium bowl whisk together flour, baking powder, sugar, salt, and ground espresso. 

Make a well in the center of the dry ingredients and add the egg, milk, oil, and vanilla.  Stir until just moistened, some lumps will remain.  If you prefer thinner pancakes, you may add more milk.  Allow to sit for a few minutes.

Pour about 1/4 cup of batter onto hot griddle, allow to cook 1-2 minutes on each side, either until light golden-brown or when the air bubbles pop, but don't fill in immediately.  If the first pancakes seem too thick or too thin, add more milk or flour, respectively, until desired consistency is reached.  Repeat with remaining batter. 

Any leftover batter or pancakes can be stored in the refrigerator for about 1-2 days.  They can be reheated on the griddle or pan, microwave (boo), or my favorite way, the toaster. 

Assembly:

Place pancakes on a plate.  If desired, butter each pancake.  Drizzle generously with mocha syrup and top with copious amounts of whipped cream. And maybe drizzle with more syrup.  Don't forgot a complementary cup of coffee.  Complementary as in it goes with it nicely, not I'm giving you a complimentary cup of coffee.  I would totally give you a free cup of coffee, but, you're reading a blog right now, and this is only 2016.  Maybe by 2038 when Leslie Knope is President, I can send you coffee over the interwebs. 

Adapted from Pastry Affair

And Happy Good Friday.  This morning I kept thinking to myself "Black Friday" but that is quite the opposite of what today is.  No consumerism today.  A day to reflect on Jesus as He took our place on the cross.  The least deserving and only perfect man to walk the earth, bearing the wrath and punishment of separation from God the Father so that we might never have to.  Instead, He cloaks us in His righteousness so that we might receive the love of the Father freely.  Hallelujah, what a Savior. 

Beurre Noisette Chocolate Chip Cookies

All chocolate chip cookies are delicious, but not all are made equal.  This is my favorite recipe for chocolate chip cookies, because of its use of beurre noisette.

Beurre noisette is French for hazelnut butter, or what we in the States call browned butter. Beurre noisette sounds better, doesn't it?  I mean, if you were offered a beurre noisette cookie or a browned butter cookie, which one would you take? Beurre noisette has that foreign, slightly mysterious sound, but without going too wildly out of bounds because after all, it still had the word "cookie" in the question. 

If you already thought butter was delicious and makes everything better, which is true, (Julia Child liked it for good reason) then browned butter is VERY delicious and makes everything WAY better. It tastes very nutty and toasty, which is another reason why I think the French term is more accurate. English “browned butter” is more descriptive in what it looks like; French is more descriptive in what it tastes like.

If you've never made beurre noisette before, don't fret, it’s simple.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Making Beurre Noisette:

1. Take the amount of butter you will need for your recipe of choice and place it in a small saucepan over low heat, no need to stir. 

2. Allow to simmer until you notice the bottom start to turn golden brown.  These are the milk solids separating from the butterfat; the milk solids sink to the bottom and brown, giving it that wonderful nutty flavor.  If you stopped here and separated the butterfat from the milk solids, you would have ghee, or clarified butter. 

The whole process should take about 5-15 minutes, depending on your stove and how much butter you are browning.  It goes very quickly from perfectly golden brown to burnt, so keep a careful watch over it.  You may be tempted to turn up the heat and quicken the process, but please don't, the lower the heat the more even the browning.   Allow to cool to room temperature.  If needed, you can place in the fridge or freezer.  Stir every so often for even cooling.  Use like regular butter.

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Beurre Noisette Chocolate Chip Cookies:

Makes about 52 smallish cookies (about 2 in. in diameter)

Ingredients:

• 1 cup / 226g unsalted butter (2 sticks), browned and cooled to room temperature

• 1 1/2 cups / 300g brown sugar (light or dark, your choice)

• 2 eggs

• 1 Tbsp / 15g vanilla extract

• 2 1/2 cups / 300g all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 12 oz / 340g semi-sweet chocolate chips or chunks

Directions:

1. Preheat oven to 375°F / 190°C.

2. In the bowl of a stand mixer or with a hand-held mixer, beat butter and brown sugar until light and fluffy, about 2-3 minutes. 

3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. 

5. Stir flour mixture into butter mixture until incorporated, then add chocolate chips. 

6. Place in small mounds on cookie sheet, about 1 inch in diameter, evenly spread out. 

7. Bake for 6-8 minutes, or until edges are lightly golden brown and centers are still a tad wet looking.

Jenny's Notes:

• These can easily be made gluten-free by substituting 3 1/4 cups GF oat flour for the 2 1/2 cups all-purpose flour.  You can make your own oat flour by blending GF oats in a food processor until a flour consistency is achieved.

Yield 48-52

Author Jennyblogs

Prep time

35 Min

Cook time

8 Min

Total time

43 Min

Print

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Beurre Noisette Chocolate Chip Cookies

These chocolate chip cookies are next level with beurre noisette (browned butter) and made with all brown sugar, no white sugar, making for a delectably rich and flavorful cookie.

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 226g unsalted butter (2 sticks), browned and cooled to room temperature
• 1 1/2 cups / 300g brown sugar (light or dark, your choice)
• 2 eggs
• 1 Tbsp / 15g vanilla extract
• 2 1/2 cups / 300g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 12 oz / 340g semi-sweet chocolate chips or chunks

Instructions

1. Preheat oven to 375F / 190C.
2. In the bowl of a stand mixer or with a hand-held mixer, beat butter and brown sugar until light and fluffy, about 2-3 minutes.
3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Stir flour mixture into butter mixture until incorporated, then add chocolate chips.
6. Place in small mounds on cookie sheet, about 1 inch in diameter, evenly spread out.
7. Bake for 6-8 minutes, or until edges are lightly golden brown and centers are still a tad wet looking.

Notes

These can easily be made gluten-free by substituting 3 1/4 cups GF oat flour for the 2 1/2 cups all-purpose flour. You can make your own oat flour by blending GF oats in a food processor until a flour consistency is achieved.

Nutrition Facts

Calories

118.19

Fat

6.20 g

Sat. Fat

3.71 g

Carbs

15.51 g

Fiber

0.59 g

Net carbs

14.92 g

Sugar

9.99 g

Protein

1.25 g

Sodium

90.98 mg

Cholesterol

17.87 mg

Nutritional information is approximate. Based on 1 cookie.

https://jennyblogs.com/blog/2016/3/22/2mzek40wob8w3ssxzi4i0kz8j44baz

cookies, dessert, chocolate chip cookies, browned butter

dessert

American

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CIAO COOKIE

Blueberry Icebox Pie

Serves 10-12

A day late and a dollar short on pi day, I know.  But hear me out! If 3/14 is pi day, do you know what comes after the .14? That's right.  .1415.  Emphasis on the 15, because that's today.  Pie the food is so great it should get two days of recognition anyway. There, there, pie, I didn't forget about you.  But you didn't come here to listen to me ramble, you're probably here because you love pie, or blueberries, or math, or all of the above.  Moving on, before this post accidentally ends up on 3/16.

This is a simple recipe, fairly quick and delicious to eat!  The only baking required is for the crust.  Great for summer time, especially when blueberries are in season.

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Blueberry Icebox Pie

Ingredients:

• 1 sleeve graham crackers

• 4 Tbsp butter, melted

• 2 cups fresh blueberries (or frozen and thawed)

• 2 Tbsp lemon juice

• 2 tsp unflavored powdered gelatin, or 1 1/4-oz packet

• 16 oz. cream cheese (2 blocks), room temperature

• 14 oz can sweetened condensed milk

Directions:

Preheat oven to 350 F.

In a food processor, process graham crackers until fine.  Alternately, you can always crush them with a rolling pin on a cutting board or in a seal-able plastic bag. Add melted butter and pulse until graham cracker crumbs hold together some.  Press into a 9 in. spring form pan or pie plate.

Bake for 10 minutes.

Purée 1 1/2 cups of the blueberries in a food processor or blender.  Add lemon juice. 

Transfer to a small saucepan and sprinkle gelatin over the surface.  Let sit for 10 minutes.

Place blueberry mixture on the stove over medium-low, heating until gelatin has just dissolved. Remove from heat.

In a bowl with electric beaters or with a stand mixer, beat cream cheese for about a minute.  Add condensed milk.  On low speed, slowly add blueberry mixture.  Increase speed and beat until smooth.

Pour over baked crust, top with remaining blueberries, and chill until set. 

To serve, garnish with fresh mint, if desired.

Jenny's Note:  This can also be frozen, perfect for the hottest of summer days.  Just let set at room temperature for about 10 minutes before slicing.

Disclaimer on the ahem, er, photography.  It can only get better from here, right?

And do you know what number comes after 3.1415? Yep. 926.  And guess what? I was writing this post at 9:26.  Oh yes, I went there.  Enjoy your pi. I mean, pie.

And here is a pie chart to go with your pie on the day after pi.  Sincerely, Jenny Leslie Knope Morris.

Recipes Currently Waiting to be Made

Recipe adapted from Self

Springing Forward While Looking Back

Happy Pi day!  More accurately, happy gray, rainy, slightly sleepy Monday!  What a perfect day for coffee, snuggling up on the couch and reading a good book.  Too bad my near future doesn't include any of those things.  Because, coffee is already in my past. Tear drop.  I have no excuse for being tired, though, I accidentally got so much sleep last night.  By accidentally I mean I went to bed at 10:45, thinking it was "actually" 11:45 with the recent time change, not realizing it would've "really" been 9:45.  Time change, the struggle is real.  Just don't go down that road of "but it's REALLY..." Embrace that new time, we're only prolonging our adjustment.  Wow, this could get really deep really fast. 

Anyway, why am I moving to Italy?  To be a missionary volunteering with Gallery 4, using dance, art, and music to share the Gospel.  Two big events shaped my life that helped prepare me for Italy.  One was the first mission trip I ever went on when I was dancing with Ballet Magnificat.  Before that, missions never appealed to me.  I thought it was great that people were painting houses in Haiti and holding children in Africa, but it didn't seem right for me.  In my second year with Ballet Mag, I went with the Events Company to Honduras, where we used ballet, performing and teaching, to share the Good News of Jesus.  Using a skill set I had trained many years for, to bring glory to the Lord and as a first stepping stone to talk about Jesus?  Yes please.  Not only that, but to see a people who love Jesus like I do and how their culture shapes the way they worship and interact with each other, different strengths and weaknesses than American churches, was eye-opening to me.  Having only traveled within America, the country where I was born, I suddenly wanted to learn more about different cultures, to try and understand how their world-views were formed, and for them to know Jesus.  I realized on the plane ride home that if the Lord ever called me to missions, for the first time, I was open to it.    

Events Company performing at a school in Honduras for over 1,000 students

The second event was when my parents, JohnPaul, and I took a 3 week vacation to Europe.  We were able to go to London, Paris, Bologna, Florence, Cinque Terre, Orvieto, and Rome.  I loved every second of it, (except leaving Paris, I shed a tear or two) but I left a part of my heart in Florence.  I wanted to go back so badly.  I love my home in Michigan, but the only two times I have not wanted to go back was flying home from Honduras and flying home from Italy. 

Happy family in the Louvre

My mom and I at Vernazza

About the same time we got back from Europe two friends of mine were heading to Florence, Italy, to work with a ministry called Gallery 4.  Naturally I started talking to them about it, and soon I had decided to go see if it was something I might like to do.  September-December of 2015 I spent with Gallery 4 as a vision trip.  I was hoping three months would be enough, that I would have my fill of Italy and that would be it, but no.  I came home shortly before Christmas and took several weeks to pray about returning longer term, but I think I knew that was where God was leading me even before I had left Italy.  And so, on December 31, 2015, I made the decision to pursue moving back to Italy. 

If you made it this far, thanks for reading, I feel pretty special.  Coming soon, the process of moving to Italy and what's ahead! 

First Blog Post!

Welcome to my blog!  I'm glad you're here.  Is this your first time?  Yeah, me too. 

If you're reading this, SUCCESS!  That means I must have done something right!  Or more accurately my brother, JohnPaul, (owner of Practical, a visual production company, shameless boast) must have done something right.  He's handy to have around. 

In three months time, or roughly 93 days, I will be moving to Florence, Italy, as a missionary.  This blog will serve to help keep you updated in the months ahead as I get ready to move and land in Florence, to keep myself sane, give an inside look at my baking experiments (for better or for worse), and quote Parks and Recreation.  But I'll try to keep that last one to a minimum.  Marharhar. 

That's all for today, I wouldn't want to bore you on my first entry...  Soon, I'll take you back...back to the beginning...where it all began. *stares into the distance, tears forming* Just kidding.  But I will tell you all about why I'm moving to Italy and catch you up on where I am in the process.  Until next time, a presto!  Until then, enjoy this nice picture of a bike in Florence.