Lemon Raspberry Sweet Rolls

Last Updated August 18, 2024

We all love a good cinnamon roll.  The soft dough, warm-gooey-buttery-cinnamon filling, topped with a sweet glaze or cream cheese icing.  The smell of fresh baked breads wafting from the kitchen and the warmth of bread in our tummy are especially comforting as the months turn colder. 

Today, however, we are not making cinnamon rolls (that's old hat :) but lemon raspberry rolls.  The tang of the lemon and raspberry paired with the sweet glaze is a match made for breakfast.  Or anytime. Pair it with a cup of tea or coffee and you have all the incentive you need to get out of bed in the morning!

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. For further information see the privacy policy. Grazie!

Recipe adapted from Joy the Baker

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Lemon Raspberry Sweet Rolls

Makes 12 regular rolls or 8 jumbo

Ingredients:

For the Dough

• 1 cup / 237g warm milk (about 100°F / 38°C)

• 1/2 cup / 100g sugar

• 4 1/2 tsp / 14g active dry yeast

• 1/4 cup / 56g oil

• 2 eggs

• Zest of 1 lemon

• 1/2 tsp salt

• 4 1/4 cups / 510g all-purpose flour + about 1/2 cup / 60g for kneading

For the Lemon Raspberry Filling

• Generous 1 1/4 cups / 170g (1 6oz container) fresh or frozen raspberries (if using frozen do not thaw)

• 1/2 cup / 100g sugar

• Zest of 1 lemon

• 1 tsp cornstarch

• 1/4 cup / 56g butter

For the Glaze

• 1 1/2 cups / 188g powdered sugar

• 3 Tbsp / 42g lemon juice

Directions:

Preheat oven to 400°F / 205°C. Grease a 9x13inch / 23x33cm rectangular baking dish.

Make the Dough

1. Pour milk into a large bowl. Add sugar and yeast and allow to sit for 7-10 minutes. Yeast should foam up a bit. 

2. Add oil, eggs, zest, and salt. Add 4 1/4 cups of flour and mix until combined. 

3. Flour a clean surface and turn out dough. Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed. Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, knead in a stand mixer with dough hook attachment for 8-10 minutes, adding in flour as needed. The dough should stick only to bottom of bowl, not much to the sides.

4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in bowl. Cover and place in a warm area to rise for about 1 1/2 hours or until doubled in size. 

Make the Lemon Raspberry Filling

1. In a small saucepan melt butter and let simmer until it starts to brown. Remove from heat and cool slightly. 

2. In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch.  It's okay if raspberries get a little crushed. 

Assemble the Rolls

1. When dough has risen, punch it down and turn out onto a lightly floured surface. Knead for about a minute, then roll into a large rectangle, about 10x20inch / 25x50cm.   

2. Spread cooled butter over dough almost to edges; sprinkle evenly with raspberry mixture. 

3. Starting from one of the longer sides, roll dough up, pinching dough together at the end to seal it. 

4. Slice into 12 even pieces, or 8 for jumbo sized. Place rolls in prepared pan and cover with plastic wrap. Place in a warm area to rise for about an hour, or until puffed.

5. Bake for 20-22 minutes, until golden on top and centers no longer look doughy. Internal temperature should be about 185°F / 90°C of an outside roll.

Make the Glaze

1. In a small bowl whisk together powdered sugar and lemon juice.  It should be thin enough to drizzle but not too liquidy. Add more powdered sugar or lemon juice as needed. 

2. Drizzle warm rolls with glaze. 

Jenny's Notes:

• If you don't have a thermometer handy to know what 100 degrees is, simply warm until milk feels quite warm, but not hot. 

• You can freeze these rolls once you have sliced them and put them in the pan. Once removed from the freezer allow to thaw and proceed as normal. 

• When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.  I often to do it all by hand just because it’s therapeutic!

Yield 12

Author Jennyblogs

Prep time

1 H & 10 M

Cook time

22 Min

Total time

1 H & 32 M

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Lemon Raspberry Rolls

These bright breakfast rolls are like cinnamon rolls, but made with fresh lemon zest and raspberries instead!

Cook modePrevent screen from turning off

Ingredients

For the Dough

• 1 cup / 237g milk or water
• 1/2 cup / 100g sugar
• 4 1/2 tsp / 14g active dry yeast
• 1/4 cup / 56g oil
• 2 eggs
• 1 tsp lemon zest
• 1/2 tsp salt
• 4 1/4 cups / 510g all-purpose flour + about 1/2 cup / 60g for kneading

For the Lemon Raspberry Filling

• 1 1/4 cups / 157g fresh or frozen raspberries (if using frozen do not thaw)
• 1/2 cup / 100g sugar
• 1 tsp lemon zest
• 1 tsp cornstarch
• 1/4 cup / 56g butter

For the Glaze

• 1 1/2 cups / 188g powdered sugar
• 3 Tbsp / 42g lemon juice

Instructions

Make the Dough

1. In a small saucepan over low heat, warm milk until it is about 100F / 38C. Pour milk into a large bowl. Add the sugar and yeast and allow to sit for 7-10 minutes. The yeast should foam up a bit.
2. Add oil, eggs, zest, and salt. Add the 4 1/4 cups of flour and mix until combined.
3. Flour a clean surface and turn out dough. Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed. Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, you can use the bread hook on a stand mixer and knead for 8-10 minutes, adding in flour as needed. The dough should stick only to the bottom of the pan, not the sides.
4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in the bowl. Cover with a towel and place in a warm area to rise for about 1 1/2 hours or until doubled in size.

Make the Lemon Raspberry Filling

1. In a small saucepan melt the butter and let simmer until it starts to brown. Remove from heat and cool slightly.
2. In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch. It's okay if the raspberries get a little crushed.

Assemble and Bake the Rolls

1. Preheat oven to 400F / 205C. Grease a 9x13inch / 23x33cm rectangular baking dish.
2. When the dough has risen, punch it down and turn out onto a lightly floured surface. Knead for about a minute, then roll into a large rectangle, about 10x20inch / 25x50cm.
3. Spread cooled butter over dough almost to the edges, then sprinkle evenly with raspberry mixture.
4. Starting from one of the longer sides, roll dough into a spiral, pinching the dough together at the end to seal it.
5. Cut the log in quarters, then each quarter into 3 slices. Place the rolls in the prepared pan and cover lightly with plastic wrap or a damp towel. Place in a warm area to rise for about an hour, or until puffed
6. Bake for 20-22 minutes, until golden on top and centers no longer look doughy. Internal temperature should be about 195F / 90C.

Make the Glaze

1. In a small bowl whisk together powdered sugar and lemon juice. It should be thin enough to drizzle but not too liquidy. Add more powdered sugar or lemon juice as needed.
2. Drizzle warm rolls with glaze.

Notes

If you don't have a thermometer handy to know what 100 degrees is, simply warm until the milk feels quite warm, but not hot. It'll be fine!You can freeze these rolls once you have sliced them and put them in the pan. Once removed from the freezer allow to thaw and proceed as normal. When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.

Nutrition Facts

Calories

355.58

Fat

6.43 g

Sat. Fat

0.88 g

Carbs

68.26 g

Fiber

2.37 g

Net carbs

65.89 g

Sugar

32.75 g

Protein

6.77 g

Sodium

121.93 mg

Cholesterol

32.58 mg

Nutritional information is approximate. Based on 1 roll.

https://jennyblogs.com/blog/2016/10/26/lemon-raspberry-rolls

Breakfast rolls, lemon raspberry

Breakfast, Dessert

American

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White Chocolate Cranberry Oatmeal Cookies

"Delicious Oats.  Sweet Oats.  Lovely, crunchy oats!  Splendid Oats."  If you've ever seen the live-action talking horse Black Beauty, you'll know what I'm talking about.  If you haven't, then you probably think I'm crazy and really like oats. I'm not denying that. But if you fall into the latter category and have never seen Black Beauty, the I suggest you make these cookies, pop a large bowl of popcorn, and do yourself a favor and enjoy this classic. The stuff of childhood.   

We all love oatmeal cookies, yes? Probably also oatmeal cranberry cookies, those little tart chunks of cranberry amidst the chewy sweet oat cookie. Add white chocolate chips and you just took a classic to a whole new level!

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. For further information see the privacy policy. Grazie!

A recipe by Jenny

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White Chocolate Cranberry Oatmeal Cookies

Makes about 2 dozen cookies

Ingredients:

• 1 3/4 cup / 210g all-purpose flour

• 1 tsp salt

• 1 tsp baking soda

• 3/4 cup / 169g oil

• 1 1/4 cups / 250g sugar

• 2 eggs

• 1 tsp vanilla extract

• 3 cups / 270g rolled oats

• 1 1/2 cups / 255g white chocolate chips

• 1 1/2 cups / 225g dried cranberries

Directions:

Oven 350°F / 177°C. Ungreased or silpat lined baking sheet.

1. In a medium bowl whisk together flour, salt, and baking soda. 

2. In another large bowl combine oil, sugar, eggs and vanilla; mix well. 

3. Add dry ingredients to wet ingredients and stir to combine.  Stir in oats, chips, and cranberries until evenly distributed. 

4. Drop by spoonfuls onto baking sheet and bake for 7-9 minutes, until edges are set but centers are still soft and wet looking.  Allow to cool for a few minutes before removing from baking sheet.

Jenny's Notes:

• Dried cherries are also a delicious combination with white chocolate.  And if you live in Traverse City, Michigan, it may be obligatory for you to try it at least once...;)

• In Italy only mini chocolate chips exist, so although you may see mini in the photos feel free to use normal sized chips! Actually, I don’t know that I’ve seen mini white chocolate chips readily available in the States…?

Yield 24

Author Jennyblogs

Prep time

20 Min

Cook time

9 Min

Total time

29 Min

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White Chocolate Cranberry Oatmeal Cookies

Chewy oatmeal cookies with tart cranberries and sweet white chocolate chips.

Cook modePrevent screen from turning off

Ingredients

• 1 3/4 cup / 210g all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 3/4 cup / 169g oil
• 1 1/4 cups / 250g sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups / 270g rolled oats
• 1 1/2 cups / 255g white chocolate chips
• 1 1/2 cups / 225g dried cranberries

Instructions

1. Oven 350°F / 177°C. Ungreased or silpat lined baking sheet.
2. In a medium bowl whisk together flour, salt, and baking soda.
3. In another large bowl combine oil, sugar, eggs and vanilla; mix well.
4. Add dry ingredients to wet ingredients and stir to combine. Stir in oats, chips, and cranberries until evenly distributed.
5. Drop by spoonfuls onto baking sheet and bake for 7-9 minutes, until edges are set but centers are still soft and wet looking. Allow to cool for a few minutes before removing from baking sheet.

Notes

Dried cherries are also a delicious combination with white chocolate.

Nutrition Facts

Calories

269.65

Fat

11.77 g

Sat. Fat

2.80 g

Carbs

38.82 g

Fiber

1.89 g

Net carbs

36.93 g

Sugar

23.64 g

Protein

3.55 g

Sodium

166.25 mg

Cholesterol

17.73 mg

Nutritional information is approximate and based on 24 servings of 1 cookie each.

https://jennyblogs.com/blog/2016/9/23/white-chocolate-cranberry-oatmeal-cookies

oatmeal cookies, cranberry, white chocolate

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Pumpkin Spice Energy Bites

Last Updated July 16, 2024

The great thing about these Pumpkin Spice Energy Bites is that they whip up so quick. In less than 15 minutes you can have delicious morsels easy to grab for a snack, pack for a quick lunch, or take on long car rides.  They're so easy to make you might spend more time assembling the ingredients, or mis en place, than making them!

These little balls of energy are all about that pumpkin and spice and everything nice, and health and wealth with all of that schmealth. Or something like that. These will not make you rich. Or give you schmealth. I would never wish schmealth on anyone. That sounds like some terrible disease. Nor will these actually bite you. You bite them. Nom nom nom.

 Now if I would stop rambling you probably could've had them already made...Scusami.

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 American companies and products made in the USA for American readers. For further information see the privacy policy. Grazie!

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Pumpkin Spice Energy Bites

Makes about 12-15 Bites

Ingredients:

• 1 cup / 90g rolled oats

• 1/4 cup / 65g peanut butter

• 1/4 cup / 60g pumpkin purée

• 1/4 cup 45g ground flax seeds or wheat germ

• 1/4 cup / 45g mini chocolate chips

• 3 Tbsp / 60g maple syrup or honey

• 1 1/2 tsp cinnamon

• 1 tsp vanilla extract

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 tsp nutmeg

Directions:

1. In a medium bowl combine all ingredients; mix well.

2. Roll mixture into approximately 1 inch balls.  Place in a container and store in the refrigerator, or freeze for snacking at a later date. 

Jenny's Notes:

• With these types of recipes you do not have to be overly exact in your measurements.  If the dough seems too soft, simply add more oats or flax.  Too crumbly and you can add any number of things, honey, maple syrup, peanut butter...the choice is yours to personalize as you wish!

• To make these energy bites vegan, be sure to use maple syrup instead of honey. For gluten-free energy bites, make sure your oats are certified gluten-free. For dairy-free, ensure your chocolate chips are dairy-free.

Yield 12-15

Author Jennyblogs

Prep time

15 Min

Total time

15 Min

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Pumpkin Spice Energy Bites

A quick and versatile snack, on the go breakfast, or dessert full of pumpkin and fall spice that is easily made vegan, gluten-free, and dairy-free.

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 90g rolled oats
• 1/4 cup / 65g peanut butter
• 1/4 cup / 60g pumpkin purée
• 1/4 cup 45g ground flax seeds or wheat germ
• 1/4 cup / 45g mini chocolate chips
• 3 Tbsp / 60g maple syrup or honey
• 1 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp nutmeg

Instructions

1. In a medium bowl combine all ingredients; mix well.
2. Roll mixture into approximately 1 inch balls. Place in a container and store in the refrigerator, or freeze for snacking at a later date.

Notes

With these types of recipes you do not have to be overly exact in your measurements. If the dough seems too soft, simply add more oats or flax. Too crumbly and you can add any number of things, honey, maple syrup, peanut butter...the choice is yours to personalize as you wish!To make these energy bites vegan, be sure to use maple syrup instead of honey. For gluten-free energy bites, make sure your oats are certified gluten-free. For dairy-free, ensure your chocolate chips are dairy-free.

Nutrition Facts

Calories

119.52

Fat

6.04 g

Sat. Fat

1.44 g

Carbs

14.60 g

Fiber

2.81 g

Net carbs

11.78 g

Sugar

5.77 g

Protein

3.37 g

Sodium

28.96 mg

Cholesterol

0.00 mg

Nutritional information is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2016/10/13/pumpkin-spice-energy-bites

pumpkin spice, energy balls, vegan, gluten-free, dairy-free, fall recipe

snacks

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Now that didn't hurt, did it?  Happy snacking!

Pumpkin Sticky-Bun Muffins

In the midst of all the political upheaval, here is a little reprieve from the chaos to focus on the important things in life: pumpkin and autumn.  This is all I am going to write today, you have plenty of other lengthy essays from one political stand point or another to read at your leisure, you don't need another one from me.  You're welcome.  Go and make these Pumpkin Sticky-Bun Muffins in peace.

On another note, today’s recipe features nuts, namely, pecans and walnuts. If you’d like to get your mind off of politics and instead learn all about walnuts and how nutritious they are, click here!

Montreal, Canada

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. For further information see the privacy policy. Grazie!

Recipe adapted from Southern Living

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Pumpkin Sticky Buns

Makes 24 + a few extra

Ingredients:

I used walnuts in this batch

• 2 cups / 250g pecans or walnuts, or a mixture

• 1/2 cup / 113g butter (1 stick), melted

• 1/2 cup / 100g brown sugar

• 2 Tbsp / 40g maple syrup

• 2 cups / 256g whole wheat flour

• 1 1/2 cups / 180g all-purpose flour

• 2 1/2 cups / 500g sugar

• 1 tsp cinnamon

• 3/4 tsp cloves

• 3/4 tsp nutmeg

• 1/2 tsp ginger

• 1 tsp baking soda

• 1 tsp salt

• 1 15 oz / 425g can pumpkin purée

• 3/4 cup / 168g oil

• 4 eggs

Directions:

Oven 350°F / 170°C.  Grease 2 12-cup muffin tins.

1. Arrange pecans or walnuts evenly on a baking sheet.  Bake for about 10 minutes or until fragrant and slightly darker in color. 

2. In a small bowl combine butter, brown sugar, and maple syrup.  Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each.  Sprinkle evenly with toasted pecans and set aside.

3. In a large bowl combine flours, sugar, spices, baking soda, and salt.  Make a well in the center of the dry ingredients.

4. In another medium bowl beat together pumpkin, oil, eggs.  Pour this mixture into the well in the dry ingredients, stirring just until moistened and combined.  Spoon batter over pecans in muffin tins, filling about 2/3 full. 

5. Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.

6. Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or counter to remove muffins.  If you wait too long the muffins will stick to your pans.  

Jenny's Notes:

• This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread.  Extras muffins or bread can always be frozen for a later date. 

• I don't recommend using paper liners for this recipe.  However, to help with the clean up, be sure to immediately remove muffins from pans and soak pans in hot soapy water.

Yield 26-28

Author Jennyblogs

Prep time

40 Min

Cook time

35 Min

Total time

1 H & 15 M

Print

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Pumpkin Sticky-Bun Muffins

Whole wheat pumpkin muffins made with a sticky, gooey caramel and nut topping.

Cook modePrevent screen from turning off

Ingredients

• 2 cups / 250g pecans or walnuts, or a mixture
• 1/2 cup / 113g butter (1 stick), melted
• 1/2 cup / 100g brown sugar
• 2 Tbsp / 40g maple syrup
• 2 cups / 256g whole wheat flour
• 1 1/2 cups / 180g all-purpose flour
• 2 1/2 cups / 500g sugar
• 1 tsp cinnamon
• 3/4 tsp cloves
• 3/4 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp baking soda
• 1 tsp salt
• 1 15 oz / 425g can pumpkin purée
• 3/4 cup / 168g oil
• 4 eggs

Instructions

1. Oven 350°F / 170°C. Grease 2 12-cup muffin tins.
2. Arrange pecans or walnuts evenly on a baking sheet. Bake for about 10 minutes or until fragrant and slightly darker in color.
3. In a small bowl combine butter, brown sugar, and maple syrup. Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each. Sprinkle evenly with toasted pecans and set aside.
4. In a large bowl combine flours, sugar, spices, baking soda, and salt. Make a well in the center of the dry ingredients.
5. In another medium bowl beat together pumpkin, oil, eggs. Pour this mixture into the well in the dry ingredients, stirring just until moistened and combined. Spoon batter over pecans in muffin tins, filling about 2/3 full.
6. Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
7. Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or counter to remove muffins. If you wait too long the muffins will stick to your pans.

Notes

This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread. Extras muffins or bread can always be frozen for a later date. I don't recommend using paper liners for this recipe. However, to help with the clean up, be sure to immediately remove muffins from pans and soak pans in hot soapy water.

Nutrition Facts

Calories

323.77

Fat

18.03 g

Sat. Fat

3.58 g

Carbs

39.27 g

Fiber

2.73 g

Net carbs

36.55 g

Sugar

24.87 g

Protein

4.10 g

Sodium

179.52 mg

Cholesterol

37.96 mg

Nutritional information is approximate. Based on 26 servings.

https://jennyblogs.com/blog/2016/10/8/pumpkin-sticky-bun-muffins

pumpkin sticky buns, cinnamon, pumpkin spice, nutmeg, cloves, pecans, walnuts, caramel, fall recipe, whole wheat pumpkin muffins

breakfast, brunch, snack, dessert

American

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Tag @jenevamorris on instagram and hashtag it #jennyblogs

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September Newsletter

Buongiorno family & friends! 

September was a good and difficult month.  The first half of the month was mostly apartment searching, calling, visiting, and the second half I came home to Michigan.  In Florence we finally felt the heat of summer start to break; the air turned from stifling, summer hot, to earthy, autumn hot.  But really, it was so refreshing to feel the onset of autumn after a long, hot Florentine summer. 

September 1-14 Apartment Hunting in Italian and All That Ensues.  Once the immobiliari (real estate) opened again in September after the long vacation of August, I talked to every immobiliare I could to find an apartment.  I had already been going into and calling every one I could, but without little to no success.  I got to see a few apartments, but they weren't what we needed.  It was crucial I found an apartment before I flew home because I needed a contract in my name in order to apply for a visa.  And so, I started going to so many immobiliari, visiting every apartment website I could think of, and calling 12-15 immobiliari every day until I could secure some appointments to see apartments.  Even friends were helping and asking around for me.  So many of the apartments had already been rented out, didn't rent to students, only wanted a family, were out of our price range, or too far out of the city center.  (You recall I like to walk? Yes.) 

Ponte Vecchio at night.

Sometimes I would call an agency, spew out my little prepared-before-hand-Italian spiel, only to barely follow what the agent spewed out, and then they would hang up apparently assuming I had understood them.  Ummmm, I shall assume that apartment was not available.  And had bed bugs.  Probably had a Medici skeleton in the closet and the wifi didn't work.  And the floor will cave in if you jump on it.  We didn't want that one anyway.  Then there were the agencies that never answered my phone calls or emails.  Yep didn't want those ones either.

Finally,  I called an agent and got an appointment that evening!  I made a few more calls and accidentally called the same agent again.  Oops!  He must've recognized my spiel.  Drats.  I saw the apartment and it was beautiful.  A little on the small side at 70 square meters, but extremely modern and brand new.  The apartment was being shown to several other people that day, and so the typical pressure was put on me by Giuseppe the realtor, I had to let him know if I wanted it by tomorrow.  Ahhhhh I don't like pressure or decisions! 

The next morning I got a call from a realtor who had been trying to help me all along but never had anything that worked.  This time, she sent me photos of an apartment with beautiful painted ceilings right in the city center!  I got to see it that night and suddenly had this big dilemma.  This apartment was bigger and so much more romantic than the other one.  Yes, the oven is older, but hey.  I talked to my roommates and we decided to go for the 13th century building in the city center vs. a new but un-Florentine building. 

The amount of paperwork needed for the apartment became a joke.  My poor roommates who were out of the country had to scan and email me document after document.  Would you also like a photocopy of my Kroger rewards card from when I lived in Mississippi?  Mamma Mia.  Then I went to sign the contract, and the proprietor at the last didn't want to sign it because he doesn't rent to people without either a visa or permesso di soggiorno (permission to stay), I had neither yet.  Things got a little tense between him and the realtor and my knuckles turned very white, but by the Lord's grace he changed his mind and signed.  So...he didn't want to give an apartment contract to someone without a visa, and you can't get a visa without an apartment contract.  Oh, Italy.  Porca Miseria.  All this to say, everyone who prayed for our apartment, we needed your prayers and the Lord heard and was gracious to us!  My roommates Vanessa and Silvia just moved in this week and saw it for the first time; they love it, too.  Grazie, grazie, grazie tante!

Arrived at the Consolato 45 minutes early. How very un-Italian of me. (But hey, I got in early!)

September 6 I received my codice fiscale, or tax code.  I had to go to the Italian equivalent of the Secretary of State, and wait in line.  It was very easy to get and is similar to the SSN in the U.S.

September 17 I flew home!  After countless planes, shuttles, trains, walks, security checkpoints and a delayed and almost cancelled flight I arrived in Grand Rapids around 2:00 am.  I even got to translate for an Italian gentleman trying to get through US customs in Chicago.  My mom, dad, and JohnPaul were all there to greet me, and then we drove 2 1/2 hours home.  There is no place like home to restore the mind and body.  Unfortunately I ended up getting sick for the first part of being home with an unknown ailment and some infection, and made the discovery I am allergic to amoxicillin.  

September 21 Appointment at the Consolato d'Italia in Detroit.  My mom and I drove to Detroit so I could apply for my student visa.  Nerve racking, but it went very quick.  After the appointment I waited around because I remembered there were papers I never signed.  When the officer came back to the waiting room he said "brava" because he had forgotten to have me sign and that would've been "grave."  He said if I wanted to wait half hour he would have the visa ready.  It is "supposed" to take so many weeks to get to you, but I walked out of the consulate that day with my visa in hand!   

One of my favorite fall-time activities. Apple Picking.

I am continually humbled and grateful to the Lord for allowing me to be in Italy, even with the hardships.  It's easy to see past the romantic history and rolling hills of Tuscany once you've been living here, but it is a privilege and a blessing that I do not want to take lightly.  Thank you to everyone who has been and is praying and supporting this ministry, I appreciate you so much!

Prayer Requests:

• Praise! I finally found and have an apartment. A beautiful 13th century apartment at that!

• Praise! I made it safely home without any major problems.

• Praise! I got my visa to return for the rest of the year!

• Praise! Some new supporters joined the team and I am now at 80% support! It's exciting to be so close to full support as I prepare to head back for 9+ months. Please pray the Lord would provide the remainder and finances would not be a stress.

• Pray: We made an offer on Gallery Space #5, but there are still many hold ups and new rules and regulations being thrown at us. We never expected it to be this difficult and sometimes it's hard to see what the Lord's purpose is in this, but we have to keep trusting.

• Pray: For the relationships we are building and the new people we are meeting, also the realtors, contractors, and architects we are working closely with.

• Pray: For continued advancement in learning Italian. It seems for every victory there is a plateau of discouragement to follow.

• Pray: For Christ's Kingdom to be advanced in Italy!

Vista of Firenze from Abbazia di San Miniato al Monte

Scrumptious Apple Cake

One of the many things I love about Michigan is the diversity of seasons.  Autumn is no exception, with the leaves turning brilliant shades of red, orange, yellow, burgundy, green, and brown.  I love a brilliant brown, don't you?  It's just the prettiest.  I kid.

Back to how great Michigan and autumn is.  The dried cornstalks and gourds come out, decorating the fields and porches; pumpkins appear in all the stores, asking to be taken home and carved.  The air turns as crisp and refreshingly cool as the apples hanging on the trees in the orchards.  The cool, dewy mornings call for cozy sweaters, wool socks, warm scarves; the rainy afternoons make a crackling fire, a hot cup of apple cider, and a good book all but necessary.  Comforting squash soups and crusty breads, pumpkin pies and cinnamon rolls just out of the oven, and family nearby makes the dusk that comes sooner and sooner a welcome friend.  Autumn is wonderful, but Traverse City, Michigan, really is an idyllic place to experience it.   

apple picking

We all know, the food of choice in autumn is pumpkin. 

So here is a recipe for Scrumptious Apple Cake.  Ha.  I just wanted to trick you into thinking this would be a recipe for something pumpkin. There will be plenty of pumpkin in the near future, but today I wanted to share with you this recipe, Scrumptious Apple Cake by my mamma. Yes, scrumptious is part of the title  It is not simply a scrumptious Apple Cake, it is a scrumptious Scrumptious Apple Cake. Trust her on this one.  

Now, if you have some fancy, two-tier frosted apple cake envisioned in your brain, erase that and think simple.  It's more like a moist bread.  9x13 pan.  I think I just felt some of you relax; "no cake tins?  Phew, 9x13 I can do..." and yes, it is so simple.  Did I mention scrumptious?   

The apples in this recipe are handpicked by my mom, Hannah, and yours truly.  Apple picking is one of the things I look forward to most in September, I recommend you find the nearest apple orchard and 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. For further information see the privacy policy. Grazie!

Recipe from my mamma

---

Scrumptious Apple Cake

Serves 18-20

Ingredients:

For the Cake

• 1 cup / 225g oil

• 2 cups / 400g sugar

• 2 eggs

• 1 tsp vanilla extract

• 3 cups peeled chopped apples, about 3 medium

• 3 cups / 360g all-purpose flour

• 1/2 tsp salt

• 1 1/2 tsp baking soda

• 1 tsp cinnamon

• 1 tsp nutmeg

For the Cinnamon Topping

• 1/4 cup / 50g sugar

• 1 tsp cinnamon

Directions:

Oven 350°F / 177°C.  Greased 9x13in / 23x33cm pan. 

Make the Cake

1. In a large bowl combine oil, sugar, eggs, and vanilla; beat.  Stir in chopped apples. 

2. In a separate bowl whisk together flour, salt, baking soda, cinnamon, and nutmeg.  Add this mixture to first mixture and stir until combined.  Pour into prepared pan.

Make the Cinnamon Topping

1. In a small bowl combine sugar and cinnamon.  Sprinkle evenly over batter in pan.

2. Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.  

Jenny's Notes:

• My mom is very adverse to nuts in her desserts.  However, many people do enjoy nuts in their desserts, and if you do, a cup of chopped nuts added to the batter would do the trick.  You could also add about 1/2 cup chopped nuts to the topping.  *This note is not Jean-approved.  :)

Yield 18-20

Author Jennyblogs

Prep time

25 Min

Cook time

40 Min

Total time

1 H & 5 M

Print

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Scrumptious Apple Cake

A moist cake with apple chunks, a hint of nutmeg, and a gooey cinnamon sugar top.

Ingredients

For the Cake

• 1 cup / 225g oil
• 2 cups / 400g sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups peeled chopped apples, about 3 medium
• 3 cups / 360g all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg

For the Cinnamon Topping

• 1/4 cup / 50g sugar
• 1 tsp cinnamon

Instructions

Make the Cake

1. Oven 350°F / 177°C. Greased 9x13in / 23x33cm pan.
2. In a large bowl combine oil, sugar, eggs, and vanilla; beat. Stir in chopped apples.
3. In a separate bowl whisk together flour, salt, baking soda, cinnamon, and nutmeg. Add this mixture to first mixture and stir until combined. Pour into prepared pan.

Make the Cinnamon Topping

1. In a small bowl combine sugar and cinnamon. Sprinkle evenly over batter in pan.
2. Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.

Notes

If you enjoy nuts in your desserts, a cup of chopped nuts added to the batter would do the trick. You could also add about 1/2 cup chopped nuts to the topping.

Nutrition Facts

Calories

299.52

Fat

13.26 g

Sat. Fat

1.03 g

Carbs

43.25 g

Fiber

1.16 g

Net carbs

42.09 g

Sugar

27.09 g

Protein

2.83 g

Sodium

178.26 mg

Cholesterol

20.67 mg

Nutritional information is approximate. Based on 18 servings.

https://jennyblogs.com/blog/2016/9/27/scrumptious-apple-cake

quick bread, cinnamon sugar, apple cake, dessert, fall recipe, apple recipe

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Burgundy Chocolate Cherry Cookies

September 24 feels like a very significant day.  You know, one of those days where you feel like it's someone's birthday (well, that's always true, even if you don't know them), a holiday, or something significant happened for you on that day.  But, I have nothing.  Except, this day last year my friend Hannah and I got off our first and hopefully last overnight train in Europe...terror....nope, not that.  Oh, it's the third day of autumn.  OH YEAH.  That's significant, we'll roll with that.  If you still have a nagging feeling like you're forgetting something, best wish everyone you meet a happy birthday, just in case...

...and make these Burgundy Chocolate Cherry Cookies so it really didn't look like you forgot....worst case scenario it's no one's birthday and you have to eat them yourself...

...actually, it's always a good idea to have cookies on hand, whatever the occasion, if even just to say "Happy September 24!" Especially these ones. 

Let me list some reasons for you.  Wine, chocolate, very chocolate, cherries, super chocolatey, and very chocolatey.  In fact, the batter is so chocolatey it makes the semi-sweet chocolate chips look like light milk chocolate.  But they are not.  So chocolatey. 

Go make them. And Happy Birthday.

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. For further information see the privacy policy. Grazie!

---

Burgundy Chocolate Cherry Cookies

Makes about 3 dozen cookies

Ingredients:

• 2 cups / 240g all-purpose flour

• 3/4 cup / 75g cocoa powder

• 1 tsp baking soda

• 1 tsp salt

• 1/4 cup / 56g oil

• 3/4 cup / 150g sugar

• 3/4 cup / 150g brown sugar

• 1 egg

• 1 tsp vanilla extract

• 1/2 cup / 118g burgundy red wine

• 12 oz / 340g bag semi-sweet chocolate chips

• 1 cup / 120g dried cherries

Directions:

Oven 375°F / 190°C. Have ready 1 or 2 ungreased baking sheets.

1. In a medium bowl whisk together flour, cocoa, baking soda, and salt.

2. In another large bowl combine oil, sugar, brown sugar, egg, and vanilla.  Carefully stir in wine.  Stir in dry ingredients until fully incorporated, then add chocolate chips and cherries.  Dough will be soft, but shouldn't be too soupy.  If it is, add a touch more flour.

3. Spoon little mounds onto a baking sheet and bake for 6-8 minutes, until edges look set but center still looks wet.  Allow to cool for several minutes on baking sheet before transferring to a wire rack or counter to cool completely.

Pairs wonderfully with...the remainder of the bottle of wine you used to make these...

Jenny's Notes:

• Feel free to use any kind of red wine you like for these!  I have used the an Italian red, Savini Montepulciano d'Abruzzo Riserva with great success, and the cookies in the photos I used a French red, Côtes du Rhône.  I chose to call these Burgundy because of the Burgundy wine region, which I think would be lovely in these, (the wine, not the region) and saying "Burgundy Cookies" is a whole lot easier than "Côtes du Rhône Cookies," no?  And, red (wine) plus brown (chocolate) makes burgundy.  Yes.  Maybe. Some other good wines would a pinot noir, cabernet, or merlot.

Yield 36 small cookies

Author Jennyblogs

Prep time

25 Min

Cook time

8 Min

Total time

33 Min

Print

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Burgundy Chocolate Cherry Cookies

Double chocolate chip cookies made with a splash of red wine and tart dried cherries.

Cook modePrevent screen from turning off

Ingredients

• 2 cups / 240g all-purpose flour
• 3/4 cup / 75g cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1/4 cup / 56g oil
• 3/4 cup / 150g sugar
• 3/4 cup / 150g brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup / 118g burgundy red wine
• 12 oz / 340g bag semi-sweet chocolate chips
• 1 cup / 120g dried cherries

Instructions

1. Oven 375°F / 190°C. Have ready one or two ungreased baking sheets.
2. In a medium bowl whisk together flour, cocoa, baking soda, and salt.
3. In another large bowl combine oil, sugar, brown sugar, egg, and vanilla. Carefully stir in wine. Stir in dry ingredients until fully incorporated, then add chocolate chips and cherries. Dough will be soft, but shouldn't be too soupy. If it is, add a touch more flour.
4. Spoon little mounds onto a baking sheet and bake for 6-8 minutes, until edges look set but center still looks wet. Allow to cool for several minutes on baking sheet before transferring to a wire rack or counter to cool completely.
5. Pairs wonderfully with...the remainder of the bottle of wine you used to make these...

Notes

Feel free to use any kind of red wine you like for these! I have used the an Italian red, Savini Montepulciano d'Abruzzo Riserva with great success, and the cookies in the photos I used a French red, Côtes du Rhône. I chose to call these Burgundy because of the Burgundy wine region, which I think would be lovely in these, (the wine, not the region) and saying "Burgundy Cookies" is a whole lot easier than "Côtes du Rhône Cookies," no? And, red (wine) plus brown (chocolate) makes burgundy. Yes. Maybe. Some other good wines would a pinot noir, cabernet, or merlot.

Nutrition Facts

Calories

140.06

Fat

4.82 g

Sat. Fat

1.84 g

Carbs

23.42 g

Fiber

1.24 g

Net carbs

22.18 g

Sugar

15.64 g

Protein

1.73 g

Sodium

104.48 mg

Cholesterol

5.17 mg

Nutritional information is approximate. Based on 1 cookie.

https://jennyblogs.com/blog/2016/9/24/burgundy-chocolate-cherry-cookies

Double chocolate cherry cookies, dried tart cherries, double chocolate chip cookies, Burgundy cookies, wine, red wine

dessert, cookies

American

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

---

Blackberry Banana Bread with Cinnamon Streusel

Last Updated July 10, 2024

Wild blackberries abound in Italy. 

Ok, that's a bit general, I have not been everywhere in Italy, but I can safely say that they are abundant in Florence and Cinque Terre.  I'm all for anything free and tasty, so I will always stop and pick a few when they are in reach. 

Most evenings I like to go for a "passeggiata," or stroll, usually along the Fiume (river) Arno, and there are lots of vines that grow down towards the river.  A fence conveniently kept me from clambering down and picking any, getting torn up by the thorns, and possibly dying in the pursuit, but that didn't stop a little nonna one evening from trying her best to reach through the fence and grab a few tasty morsels.  I admired her greatly. 

Along the hiking trails of Cinque Terre there was also a plethora, and they were perfectly placed along the trail for me to grab handfuls here and there, energy bursts for the 2 hour (solid uphill, both ways) trek!  Especially helpful since I had already eaten my packed lunch before we even started hiking...

Then there was that one time when a friend, who loves to do triathlon and ride his bike for millions of miles, said he had passed a huge group of blueberry bushes while riding up in the rolling hills of Tuscany.  So a group of us drove up to the spot, prepared with bags, open mouths, and welcoming stomachs.  A couple of us headed to the nearest loaded bush, and although my first thought was "those are strange looking blueberries", it didn't occur to me to stop and figure out what they were before picking or eating any.  They had been told to me as blueberries, therefore they must be.  So the first thing I do? Pop one in my mouth.  It was the single most sour/bitter thing I have ever had in my mouth.  And I like sour things, I like straight lemon juice and lemons.  But this had a pit and I was expecting a sweet blueberry.  I swiftly spit it out and we didn't pick or eat anymore.  For awhile after we were convinced it was nightshade, OH NO, and I thought I might die.  Not really, it wasn't.  But don't eat something in nature if you don't know what it is.  JENNY.  I'm looking at you.  

Another evening I took a different route for my passeggiata and passed tons of blackberry bushes.  They lined the road for quite a ways, and so I went back several times with friends to pick a couple bagfuls.  I gained a few battle scars from the prickers, some "ciao bella's" from people passing on the road probably wondering what is that weird girl doing climbing on the road guard half hidden/hanging from thorns in bushes, but most importantly, free berries.  And what do you do when you have too many blackberries to eat?  You bake with them, of course.  Delicious and tender banana bread with little bites of blackberries dispersed throughout topped with a sweet cinnamon streusel.  

*All photos of food in this post are credited to my friend, Bailey Shoemaker Guthrey. She’s a visual design natural!

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. For further information see the privacy policy. Grazie!

Recipe by Jenny

---

Blackberry Banana Bread with Cinnamon Streusel

Ingredients:

For the Blackberry Banana Bread

• 2 cups / 240g all-purpose flour

• 1 tsp baking soda

• 3/4 tsp salt

• 3/4 cup / 150g sugar

• 1/2 cup / 112g oil

• 2 eggs

• 2-3 large bananas, mashed, about 300g

• 1 tsp vanilla

• 1 1/4 cups / 181g blackberries

  For the Cinnamon Streusel

• 3/4 cup / 90g all-purpose flour

• 1/3 cup / 67g sugar

• 1 tsp cinnamon

• 3 Tbsp / 42g cold butter

Directions:

Oven 350°F / 177°C.  1 greased 9x5in / 23x13cm loaf pan.

Make the Blackberry Banana Bread

1. In a medium bowl, whisk together flour, baking soda, and salt.

2. In another large bowl, beat together sugar, oil, eggs, banana, and vanilla.  Add dry ingredients and stir until just combined.  Gently fold in blackberries. 

3. Pour into prepared pan.

Make the Cinnamon Streusel

1. In a medium bowl whisk together flour, sugar, and cinnamon.  Using a pastry cutter, a fork, or my preferred method, clean hands, add butter and mix until crumbles form, like coarse pebbles. 

2. Sprinkle evenly over batter in pan and bake for 35-40 minutes, or until toothpick comes out almost clean.  

3. Allow to cool in pan at least 10 minutes before removing to cool completely.

Jenny's Notes:

• Feel free to substitute any type of berry for the blackberries!  Blueberries and raspberries are also delicious.   

• This is a great recipe to use up sourdough discard. Use up to 100g and add in with the wet ingredients, proceed as instructed.

• Bananas are always a bit of guess work to measure because recipes will give measurements without having any idea how big or small your bananas are. If you see a recipe with a measurement of 300g, like the one above, and that ended up being 2 + 7/16 of a banana, what are you going to do with the remaining 9/16 of that mushy banana? No worries, using a little more or less banana than called for shouldn’t yield anything other than delicious bread.  The more banana the more moist it will be, and also a touch heavier. Go too far and it will start becoming gummy.

Yield 8-10

Author Jennyblogs

Prep time

25 Min

Cook time

40 Min

Total time

1 H & 5 M

Print

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Blackberry Banana Bread with Cinnamon Streusel

Moist banana bread with little explosions of blackberries throughout and a sweet cinnamon streusel on top.

Ingredients

For the Blackberry Banana Bread

• 2 cups / 240g all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 3/4 cup / 150g sugar
• 1/2 cup / 112g oil
• 2 eggs
• 2-3 large bananas, mashed, about 300g
• 1 tsp vanilla
• 1 1/4 cups / 181g blackberries

For the Cinnamon Streusel

• 3/4 cup / 90g all-purpose flour
• 1/3 cup / 67g sugar
• 1 tsp cinnamon
• 3 Tbsp / 42g cold butter

Instructions

Make the Blackberry Banana Bread

1. Oven 350°F / 177°C. 1 greased 9x5in / 23x13cm loaf pan.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In another large bowl, beat together sugar, oil, eggs, banana, and vanilla. Add dry ingredients and stir until just combined. Gently fold in blackberries.
4. Pour into prepared pan.

Make the Cinnamon Streusel

1. In a medium bowl whisk together flour, sugar, and cinnamon. Using a pastry cutter, a fork, or my preferred method, clean hands, add butter and mix until crumbles form, like coarse pebbles.
2. Sprinkle evenly over batter in pan and bake for 35-40 minutes, or until toothpick comes out almost clean.
3. Allow to cool in pan at least 10 minutes before removing to cool completely.

Notes

Feel free to substitute any type of berry for the blackberries! Blueberries and raspberries are also delicious.

Nutrition Facts

Calories

474.54

Fat

20.00 g

Sat. Fat

4.11 g

Carbs

68.73 g

Fiber

2.39 g

Net carbs

66.34 g

Sugar

32.50 g

Protein

6.35 g

Sodium

428.44 mg

Cholesterol

57.79 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2016/9/13/blackberry-banana-bread-with-cinnamon-streusel

banana bread, blackberry banana bread, cinnamon streusal, wild blackberries, blackberries in Italy, quick bread

Breads, breakfast

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Salted Caramel Thumbprint Cookies

I'm not sure where August went off to, but happy September!  Sometimes when I think too much about time, and how fast it goes by (and I'm still young by most people's standards!!) I get a little nostalgic.  I'm sorry future self, I hear it only gets worse!  However, when that happens, sometimes it's best to make cookies.  And eat a few.  A recipe for success! Sorry couldn't resist...

Now, if you followed my lead and made lots of caramel last week, (then I left you hanging and didn't blog for a while, so sorry.  It's called: Apartment hunting in Italy) then you were probably wondering what to do with all of it.  A little on ice cream, a little in coffee, a little for dipping, a little in the freezer for emergency situations, and some left over for....these salted caramel thumbprint cookies! Or if you opted for the eating by spoonful, no worries, the recipe is still up and you can just go make some more, fret not!

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. For further information see the privacy policy. Grazie!

Recipe adapted from The Busty Baker

---

Salted Caramel Thumbprint Cookies

Makes about 18 Cookies

Ingredients:

• 3/4 cup / 90g all-purpose flour

• 1/4 cup / 25g cocoa powder

• 1/4 tsp salt

• Scant 1/2 cup / 100g oil

• 1/4 cup / 50g sugar, plus more for rolling

• 1 egg yolk

• 1/2 tsp vanilla extract

• 2 oz / 60g semisweet chocolate or 1/3 cup chips, melted and cooled

• 1 cup / 300g caramel sauce, or make a 1/2 recipe of this caramel sauce

Directions:

Oven 350°F / 177°C.  Line a baking sheet with parchment paper or silicone.

1. In a medium bowl, whisk together flour, cocoa, and salt. 

2. In a separate bowl, combine sugar and oil.  Beat in egg yolk and vanilla, then mix in melted chocolate, scraping down sides of bowl with a spatula as needed.  Add flour mixture and stir until just combined.  Dough will be soft.

3. Place dough in fridge for about 20-30 minutes, or until dough thickens enough to be rolled into balls.  Alternately, place in the freezer to speed up the process. 

4. Place some sugar in a small bowl.  Roll dough into about 1-inch balls, then roll in sugar.  Press thumb into the center of each cookie, place on cookie sheet and bake for about 8-10 minutes.  If centers have puffed up, remove from oven and press down again.  Return to oven and bake for 3-5 minutes more, until edges are cracked and set but center still looks soft.  Remove from baking sheet and allow to cool. 

5. When cookies are almost cool, spoon caramel into centers.  Sprinkle with coarse sea salt. 

Jenny’s Notes:

• Cookies still warm when caramel is added makes for ooey gooey drippy caramel...yes please!

Yield 18

Author Jennyblogs

Prep time

15 Min

Cook time

15 Min

Inactive time

20 Min

Total time

50 Min

Print

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Salted Caramel Thumbprint Cookies

Decadent chocolate cookies with a pool of salted caramel in the middle.

Ingredients

• 3/4 cup / 90g all-purpose flour
• 1/4 cup / 25g cocoa powder
• 1/4 tsp salt
• Scant 1/2 cup / 100g oil
• 1/4 cup / 50g sugar, plus more for rolling
• 1 egg yolk
• 1/2 tsp vanilla extract
• 2 oz / 60g semisweet chocolate or 1/3 cup chips, melted and cooled
• 1 cup / 300g caramel sauce, or make a 1/2 recipe of this caramel sauce

Instructions

1. Oven 350°F / 177°C. Line a baking sheet with parchment paper or silicone.
2. In a medium bowl, whisk together flour, cocoa, and salt.
3. In a separate bowl, combine sugar and oil. Beat in egg yolk and vanilla, then mix in melted chocolate, scraping down sides of bowl with a spatula as needed. Add flour mixture and stir until just combined. Dough will be soft.
4. Place dough in fridge for about 20-30 minutes, or until dough thickens enough to be rolled into balls. Alternately, place in the freezer to speed up the process.
5. Place some sugar in a small bowl. Roll dough into about 1-inch balls, then roll in sugar. Press thumb into the center of each cookie, place on cookie sheet and bake for about 8-10 minutes. If centers have puffed up, remove from oven and press down again. Return to oven and bake for 3-5 minutes more, until edges are cracked and set but center still looks soft. Remove from baking sheet and allow to cool.
6. When cookies are almost cool, spoon caramel into centers. Sprinkle with coarse sea salt.

Notes

Cookies still warm when caramel is added makes for ooey gooey drippy caramel...yes please!

Nutrition Facts

Calories

194.68

Fat

11.94 g

Sat. Fat

4.17 g

Carbs

21.83 g

Fiber

0.61 g

Net carbs

21.23 g

Sugar

16.84 g

Protein

1.30 g

Sodium

51.79 mg

Cholesterol

24.50 mg

Nutritional information is approximate. Based on 1 cookie from a batch of 18, using Jenny's homemade caramel sauce.

https://jennyblogs.com/blog/2016/9/10/chocolate-caramel-thumbprint-cookies

chocolate thumbprint cookies, salted caramel, homemade caramel, caramel sauce

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Caramel Sauce

Everyone should have a good caramel sauce on hand, in my mind it's an essential tool in the baker's repertoire.  It's simple to make and not too time consuming, the only special item you will need is a candy thermometer, and you can find those pretty cheaply.  Everyone will love you for making it.  Take it one step further to make salted caramel, and everyone and their brother will love you, too. 

So get your thermometers ready, let's get cracking!  Actually, we will not be going to the soft-crack nor hard-crack stages like on your thermometer, so calm down.  If we did, our caramel would not be soft and pour-able but capable of cracking teeth.  

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. For further information see the privacy policy. Grazie!

Recipe adapted from Martha Stewart

---

Caramel Sauce

Makes 2+ cups

Ingredients:

• 2 cups / 400g sugar

• 2 Tbsp / 40g light corn syrup

• 2 Tbsp / 28g water

• 1 cup / 237g heavy whipping cream

• 1/4 tsp coarse salt

• 1/2 cup / 113g cold, unsalted butter

Directions:

1. Combine sugar, corn syrup, and water in a medium sauce over high heat.  Allow to cook without stirring until the mixture turns a beautiful amber color.  (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.)  This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks.  Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.  

2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you.  Stir until all the cream is mixed in. 

3. Attach a candy thermometer to the pan and return to the heat.  Cook until mixture reaches 238°F / 114°C, about 2-5 minutes. 

4. Remove from heat and stir in salt.  Stir in butter, one tablespoon at a time, until completely smooth.  Transfer to a bowl and allow to cool completely before using.  Store in the refrigerator. 

Jenny's Notes:

• Don't like using corn syrup? Neither do I, in which case you can substitute honey for the corn syrup.  Keep in mind that it will give it a honey taste, so use discernment for which type of dessert you will be using it with and who you will be serving it to, if honey will suit or not. Honey also has a tendency to result in a slightly grainy caramel, rather than the silken smooth corn syrup caramel, especially if you are using a natural or raw honey that naturally crystallizes. (This is actually a sign of good honey.) Again, use your best judgment!

• To make salted caramel, use salted butter and/or up the salt in the recipe to 1/2-1 tsp or to taste.

• This is great in coffee, for cookies, swirling in brownies, using as a filling between cake layers, dipping apples and fruit into, on ice cream, and anything else you like to use caramel sauce for!  Get creative and may the streams of caramel forever be abundant in your life.   

Yield 16

Author Jennyblogs

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

Print

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Caramel Sauce

A reliable and versatile caramel sauce you can use on most anything! Think in coffee, for cookies, swirling in brownies, using as a filling between cake layers, dipping apples and fruit into, on ice cream, or by the spoonful!

Cook modePrevent screen from turning off

Ingredients

• 2 cups / 400g sugar
• 2 Tbsp / 40g light corn syrup
• 2 Tbsp / 28g water
• 1 cup / 237g heavy whipping cream
• 1/4 tsp coarse salt
• 1/2 cup / 113g cold, unsalted butter

Instructions

1. Combine sugar, corn syrup, and water in a medium sauce over high heat. Allow to cook without stirring until the mixture turns a beautiful amber color. (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.) This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks. Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.
2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you. Stir until all the cream is mixed in.
3. Attach a candy thermometer to the pan and return to the heat. Cook until mixture reaches 238°F / 114°C, about 2-5 minutes.
4. Remove from heat and stir in salt. Stir in butter, one tablespoon at a time, until completely smooth. Transfer to a bowl and allow to cool completely before using. Store in the refrigerator.

Notes

Don't like using corn syrup? Neither do I, in which case you can substitute honey for the corn syrup. Keep in mind that it will give it a honey taste, so use discernment for which type of dessert you will be using it with and who you will be serving it to, if honey will suit or not. Honey also has a tendency to result in a slightly grainy caramel, rather than the silken smooth corn syrup caramel, especially if you are using a natural or raw honey that naturally crystallizes. (This is actually a sign of good honey.) Again, use your best judgment! To make salted caramel, use salted butter and/or up the salt in the recipe to 1/2-1 tsp or to taste.

Nutrition Facts

Calories

204.83

Fat

11.08 g

Sat. Fat

6.98 g

Carbs

27.32 g

Fiber

0.00 g

Net carbs

27.32 g

Sugar

27.31 g

Protein

0.48 g

Sodium

42.98 mg

Cholesterol

31.92 mg

Nutritional information is approximate; based on roughly 16 servings of 2 Tbsp each.

https://jennyblogs.com/blog/2016/8/30/caramel-sauce

Homemade Caramel, Caramel Sauce, Caramel fruit dip, Caramel recipe

Dessert

French

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

---

Peanut Butter Energy Bites

What is energy, and why do these bites have so much?  I'm not about to give you a lesson in physics, I'll leave that to Iggy Azalea, but basically they are filled with good calories (energy) from the nutrients and natural sugar.  If there is the word energy in the title, it probably just means it's high calorie.  But if they were called Peanut Butter Calorie Bites, who would make them?  Calories get such a bad rap, poor things.  Calories, I can't liiive without yooooou!  Literally. (If you just sang that to the tune of "Without You" by Badfinger, congratulations. Me too.) 

So if you need a boost of energy or a quick pick-me-up, these are your friends.  Also great if you are about to expend a lot of energy, like going for a run or playing Twister, or after.  They are small but pack a punch, so they don't make you feel too full.  

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. For further information see the privacy policy. Grazie!

Recipe adapted from Gimme Some Oven

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Peanut Butter Energy Bites

Makes about 15 1-in. diameter balls

A mass of energy...

Ingredients:

• 1 cup / 90g oats

• 2/3 cup / 67g flaked or shredded coconut, unsweetened

• 1/2 cup / 130g peanut butter

• 1/2 cup wheat germ (50g), chia seeds (80g), or ground flax seed (90g)

• 1/3 cup / 110g honey or maple syrup

• 1 tsp / 5g vanilla extract

• 1/2 cup / 85g mini chocolate chips

Directions:

1. In a medium bowl, combine all ingredients.  If dough is too dry to form balls, add more honey or peanut butter; if they seem too sticky, add more oats or wheat germ. 

2. Form into balls and store in the fridge or freezer for when you want a quick snack.

Jenny's Notes:

• For vegan bites, be sure to use dairy-free chips and use maple syrup instead of honey.

• For gluten-free bites, make sure your oats are certified gluten-free and use chia or flax seeds instead of wheat germ. 

• You can get creative with these bites, substitute or add to the chocolate chips with your favorite dried fruit or nuts, or even types of cereal, such as grape-nuts, puffed rice, granola, etc.

Yield 15 Balls

Author Jennyblogs

Prep time

15 Min

Total time

15 Min

Print

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Peanut Butter Energy Bites

All the goodness of granola bars in an easier, rolled form. Packed with energy and nutrients, these peanut butter, coconut, chocolate chip energy bites are perfect for a quick snack or pick-me-up.

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 90g oats
• 2/3 cup / 67g flaked or shredded coconut, unsweetened
• 1/2 cup / 130g peanut butter
• 1/2 cup wheat germ (50g), chia seeds (80g), or ground flax seed (90g)
• 1/3 cup / 110g honey or maple syrup
• 1 tsp / 5g vanilla extract
• 1/2 cup / 85g mini chocolate chips

Instructions

1. In a medium bowl, combine all ingredients. If dough is too dry to form balls, add more honey or peanut butter; if they seem too sticky, add more oats or wheat germ.
2. Form into balls and store in the fridge or freezer for when you want a quick snack.

Notes

For vegan bites, be sure to use dairy-free chips and use maple syrup instead of honey.For gluten-free bites, make sure your oats are certified gluten-free and use chia or flax seeds instead of wheat germ. You can get creative with these bites, substitute or add to the chocolate chips with your favorite dried fruit or nuts, or even types of cereal, such as grape-nuts, puffed rice, granola, etc.

Nutrition Facts

Calories

167.43

Fat

9.64 g

Sat. Fat

4.52 g

Carbs

18.89 g

Fiber

2.68 g

Net carbs

16.21 g

Sugar

10.10 g

Protein

4.14 g

Sodium

44.67 mg

Cholesterol

0.00 mg

Nutritional information is approximate. Based on 15 servings.

https://jennyblogs.com/blog/2016/8/23/peanut-butter-energy-bites

peanut butter energy balls, chocolate chips, coconut, granola bar bites

Snacks

American

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

---

Espresso Oatmeal Cookies

Coffee. What a beautiful word.  It incites such eager anticipation, excitement, thirst, and general burst of energy even before drinking said caffeinated beverage.  It's loved the world over, with different ways and preferences for roasting, preparing, and consuming, but in the end it's something we share together, with our family, friends, and our early mornings and foggy brains. 

My mom's coffee bar. A nice mix of the Italian Moka pot on the left, an American drip coffee machine, Chemex, and a French Nespresso machine.

In Italy coffee is a way of life.  More or less espresso, because if you order a caffé or caffé normale, you will get a shot of espresso.  Drip coffee, or so to speak "normal" coffee for Americans is rare to find here.  Almost all of their drinks are espresso based and served in small espresso cups, such as cappuccino, macchiato, ristretto, etc. Whereas our coffee is served in large mugs and not nearly as strong, usually the smallest size being a 12 oz if you go to a coffee shop.  If you think about it, the Americano is aptly named, being watered down espresso.  And what is espresso?  Strong coffee.  So if you add water to strong coffee, what do you get?  A bigger cup of not as strong coffee, more similar to American coffee.  And we seem to like that quantity.  Soup bowls of it in the morning.  You know it, all the mugs with "Don't talk to me before coffee," "Coffee First," and the likes.  And we go out for coffee dates with friends that last an hour, two, or three.  And that 20 oz mug of coffee will last for almost that long. 

In Italy, you go to a bar, order your coffee at the bar, and throw that espresso back within a minute or two.  Sometimes you sit down, but usually only if you are with someone and are at your leisure.  Un caffé, or espresso, only costs 1 euro usually, so it doesn't set you back too far.  You're not dropping $5 on an Ethiopian single origin organic latte with raw honey and cardamom with a twist of lemon.  Actually, that sounds really good right now.  

Un cappuccino from News Caffé in Florence

Not to infer that Italians always drink their coffee out and at the bar, especially when they drink it throughout the day; something with milk for breakfast, such as a cappuccino, espresso to finish off the other meals and at any other time of the day that tickles their fancy. They also prepare their own at home as well, usually involving the beloved Moka pot.  According to my Italian workbook, the average Italian drinks 600 cups of caffé and cappuccino per year, and of these cups 70% are drunk at home while only 20% are drunk at a bar, and 10% at work. 

Another interesting tidbit about espresso is that the word "espresso" is the Italian past tense of "esprimere" or "to express."  The Italians love to express themselves (but who doesn't?) and I like to think of it as just another way in which they do that, in their art and passion for creating and drinking coffee.  It also denotes express meaning the speed in which the beverage is both prepared and consumed.  The express lane.  So don't be too harsh on your friends when they call espresso "expresso."  They're actually not as far off as we think.  But still, be a good friend and correct them.

Does all this talk of coffee leave you wanting some?  Me too.  And cookies.  But I always want cookies.  You know those people who sport the mugs saying not to talk to them before coffee? Yeah, I can be that way before cookies.  So today, cookies with espresso in them!!!

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. For further information see the privacy policy. Grazie!

Adapted from She Bakes Here

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Espresso Oatmeal Cookies

Makes about 30 small cookies

Ingredients:

• 1 cup / 120g all-purpose flour

• 1 1/4 cups / 100g oats

• 1/4 cup / 25g cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup / 113g oil

• 1/2 cup / 100g brown sugar

• 1/2 cup / 100g sugar

• 1 egg

• 1 tsp / 5g vanilla extract

• 2 tsp ground espresso beans, ground coffee, or instant coffee

• 1 cup / 170g mini chocolate chips

Directions:

Preheat oven to 350°F / 177°C.

1. In a large bowl, whisk together flour, oats, cocoa, baking powder, baking soda, and salt.

2. In another large bowl, mix together oil, brown and white sugar.  Beat in the egg, vanilla, and espresso powder until well combined.

3. Add the dry mixture and chocolate chips to wet mixture and mix until well combined. 

4. Drop dough by spoonful onto cookie sheets and bake for 7-10 minutes or until edges are set and center still looks a touch wet.  Allow to cool for 1-2 minutes before removing from cookie sheet.

Jenny's Notes:

• Only have white sugar or brown sugar on hand?  In a recipe such as this they can easily be substituted for each other.  You can use all white or all brown sugar.  In Italy true brown sugar is hard to find, and it can have a strong molasses taste. I frequently use all white sugar and eliminate the brown sugar here, I can't have all my desserts tasting like molasses and gingerbread and Christmas time! :)

Yield 30

Author Jennyblogs

Prep time

20 Min

Cook time

10 Min

Total time

30 Min

Print

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Espresso Oatmeal Cookies

Decadent double chocolate oatmeal cookies livened up with espresso.

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 120g all-purpose flour
• 1 1/4 cups / 100g oats
• 1/4 cup / 25g cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup / 113g oil
• 1/2 cup / 100g brown sugar
• 1/2 cup / 100g sugar
• 1 egg
• 1 tsp / 5g vanilla extract
• 2 tsp ground espresso beans, ground coffee, or instant coffee
• 1 cup / 170g mini chocolate chips

Instructions

1. Preheat oven to 350°F / 177°C.
2. In a large bowl, whisk together flour, oats, cocoa, baking powder, baking soda, and salt.
3. In another large bowl, mix together oil, brown and white sugar. Beat in the egg, vanilla, and espresso powder until well combined.
4. Add the dry mixture and chocolate chips to wet mixture and mix until well combined.
5. Drop dough by spoonful onto cookie sheets and bake for 7-10 minutes or until edges are set and center still looks a touch wet. Allow to cool for 1-2 minutes before removing from cookie sheet.

Notes

Only have white sugar or brown sugar on hand? In a recipe such as this they can easily be substituted for each other. You can use all white or all brown sugar.

Nutrition Facts

Calories

119.65

Fat

5.97 g

Sat. Fat

1.35 g

Carbs

16.11 g

Fiber

0.95 g

Net carbs

15.17 g

Sugar

9.72 g

Protein

1.47 g

Sodium

60.91 mg

Cholesterol

6.20 mg

Nutritional information is approximate. Based on one cookie from a batch of 30.

https://jennyblogs.com/blog/2016/8/18/espresso-oatmeal-cookies

cookies, oatmeal cookies, double chocolate oatmeal cookies, coffee cookies, espresso cookies, mocha cookies

dessert, cookies

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Peanut Butter Pie with Chocolate Whipped Cream

Shortbread crust.  A layer of creamy peanut butter filling.  Topped with a mountain of chocolate whipped cream.  And chocolate shavings.  Because, we're so fancy, you already know.  Did I mention No-Bake?

I first made this pie with a pretzel crust.  The salty sweetness really off-set the creamy full-bodied mouth feel of the layers well.  Yes, sometimes I describe dessert and food like wine.  It just works so well.  But if you ever catch me saying "I prefer the '98 vintage of this cheesecake" or something along that line, I might have taken it too far.  Ew, rancid cheesecake.  Anyway...

The next time I made this pie was in Italy.  Pretzels do exist here, but they have a very strange texture.  Think pretzels that went stale and chewy and then got so stale they got crispy again, almost. But still a little chewy.  And don't chop well in a food processor. It took over 8 minutes to get them partly broken up.  The crust was still good, but it looked more like a bird's nest of pretzel sticks than a uniform crust.  

Oh hey, Thanksgiving pie. And there is Lucia the poinsettia in the background. Good times, good times.

Regardless, all the Americans in Italy are so peanut butter deprived that everyone loved it.  In fact, two days later was Thanksgiving and it was requested of me to make and bring this pie to Thanksgiving dinner.  Not pecan pie.  Not pumpkin pie.  Peanut Butter Pie with Chocolate Whipped Cream.  With a delicious but slightly strange looking crust.  

When I made the pie this time, I used shortbread cookies with great success.  The Italian supermarkets have practically a whole aisle devoted to all their different kinds of shortbread cookies, called frollini.  A nice big 800g bag for 1.5-2.5 euros?  Hehe don't mind if I do.  Shortbread with cream, or chocolate and stars, buckwheat, almond, almond and chocolate, hazelnut, stuffed with apricot, stuffed with chocolate, coarse sugar-topped, made with egg, chocolate drops...the varieties go on. 

Someday I will share with you the pretzel crust, but when I have access again to pretzels that behave in a food processor and I can get some decent photos.  But until then, get your hands on some shortbread cookies.  You could make some homemade (classic shortbread consists of just 3 ingredients: flour, butter, sugar) or if you're in the States buy some Sandie's shortbread cookies or something similar. 

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. For further information see the privacy policy. Grazie!

Recipe adapted from the Cooking Channel

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Peanut Butter Pie with Chocolate Whipped Cream

Makes 1 9in / 23cm pie - 8-12 servings

Ingredients:

For the Shortbread Crust

• about 15 / 150g shortbread cookies

• 4 Tbsp / 56g butter, melted

For the Peanut Butter Filling

• 1/2 cup / 119g heavy whipping cream

• 1/2 cup / 113g mascarpone or cream cheese, room temperature

• 1/3 cup / 87g creamy peanut butter

• 1/4 cup / 50g brown sugar

For the Chocolate Whipped Cream

• 3-4 oz / 100g good quality dark chocolate, chopped

• 2 cups / 474g heavy whipping cream

• Extra chocolate in bar form, for chocolate shavings, optional

Directions:

Make the Chocolate Whipped Cream First

1. Place chocolate and cream in a double boiler or a glass or metal bowl over a pan of simmering water.  The bottom of the bowl shouldn’t touch the water.

2. Gently stir until chocolate is mostly melted.  Remove from heat and continue stirring until chocolate has completely melted.  Place in the refrigerator for 2 hours. 

Make the Shortbread Crust

1. In a food processor, pulse cookies until they become crumbly.  Add butter and pulse until smooth and can be pressed into a crust.  Depending on the type of cookies you use, you may need to add a touch more melted butter to ensure the crust will stay together.  Press into a 9in / 23cm pie dish and refrigerate.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, whip heavy cream until stiff peaks form.  Transfer to another bowl. 

2. Again, in the bowl of the stand mixer beat mascarpone, peanut butter, and brown sugar together until smooth.  Gently fold in the whipped cream with a spatula.  Pour filling over crust and return to the refrigerator. 

Assembly

1. Once the chocolate cream is cooled, beat with a stand mixer or handheld mixer until stiff peaks form.  Remove pie from the refrigerator and spread or pipe chocolate whipped cream over the top. 

2. Use a vegetable peeler or knife to shave a chocolate bar over the pie for the finishing touch. 

Jenny's Notes:

• Try using Nutella or Biscoff spread instead of peanut butter.  YUM.

Yield 8-12

Author Jennyblogs

Prep time

50 Min

Inactive time

2 Hour

Total time

2 H & 50 M

Print

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Peanut Butter Pie with Chocolate Whipped Cream

No-bake pie with shortbread crust, mascarpone peanut butter filling, chocolate whipped cream and topped with chocolate shavings.

Cook modePrevent screen from turning off

Ingredients

For the Shortbread Crust

• about 15 shortbread cookies / 150g
• 4 Tbsp / 56g butter, melted

For the Peanut Butter Filling

• 1/2 cup / 119g heavy whipping cream
• 1/2 cup / 113g mascarpone or cream cheese, room temperature
• 1/3 cup / 87g creamy peanut butter
• 1/4 cup / 50g brown sugar

For the Chocolate Whipped Cream

• 3-4 oz / 100g good quality dark chocolate, chopped
• 2 cups / 474g heavy whipping cream
• Extra chocolate in bar form, for chocolate shavings, optional

Instructions

Make the Chocolate Whipped Cream (first)

1. Place chocolate and cream in a double boiler or a glass or metal bowl over a pan of simmering water. The bottom of the bowl shouldn’t touch the water.
2. Gently stir until chocolate is mostly melted. Remove from heat and continue stirring until chocolate has completely melted. Place in the refrigerator for 2 hours.

Make the Shortbread Crust

1. In a food processor, pulse cookies until they become crumbly. Add butter and pulse until smooth and can be pressed into a crust. Depending on the type of cookies you use, you may need to add a touch more melted butter to ensure the crust will stay together. Press into a 9in / 23cm pie dish and refrigerate.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, whip heavy cream until stiff peaks form. Transfer to another bowl.
2. Again, in the bowl of the stand mixer beat mascarpone, peanut butter, and brown sugar together until smooth. Gently fold in the whipped cream with a spatula. Pour filling over crust and return to the refrigerator.

Assembly

1. Once the chocolate cream is cooled, beat with a stand mixer or handheld mixer until stiff peaks form. Remove pie from the refrigerator and spread or pipe chocolate whipped cream over the top.
2. Use a vegetable peeler or knife to shave a chocolate bar over the pie for the finishing touch.

Notes

Try using Nutella or Biscoff spread instead of peanut butter. YUM.

Nutrition Facts

Calories

636.86

Fat

54.27 g

Sat. Fat

29.83 g

Carbs

27.35 g

Fiber

1.81 g

Net carbs

25.54 g

Sugar

20.45 g

Protein

7.07 g

Sodium

259.95 mg

Cholesterol

119.26 mg

Nutritional information is approximate. Based on the pie cut into 8 servings; includes chocolate shavings.

https://jennyblogs.com/blog/2016/8/9/peanut-butter-pie-with-chocolate-whipped-cream

peanut butter pie, no bake pie, summer dessert, chocolate whipped cream, mascarpone, shortbread crust

dessert, pie

American

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---

Amaretto Mascarpone Coffee Cake

Guest Photography featuring Bailey Shoemaker

When my roommate Rachel moved back to the States at the at the end of June, it wasn't possible to take everything with her.  Some things got left behind, and I got to inherit them.  Dishes? Yay, I don't have to eat off my hands.  Laundry hamper?  Keeping all the dirty clothes in one place, I like it.  Coffee grinder?  Yahoo, fresh ground coffee in the morning!  And a of bottle Disaronno?? Oh, joy! What baking adventures lie before us, my sweet (literally), Italian made, amaretto flavored, almond liqueur? Maybe cupcakes, coffee cake, and cookies, oh my! 

Today, coffee cake.  With a layer of slightly sweet mascarpone in the middle to balance the sweetness of the Disaronno and oatmeal crumble on top. 

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. For further information see the privacy policy. Grazie!

Recipe adapted from Call Me PMc

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Amaretto Mascarpone Coffee Cake

Makes 1 8in / 20cm coffee cake, about 12 servings

Ingredients:

For the Cake

• 1 1/4 cups / 150g all-purpose flour

• 1/2 cup / 100g sugar

• 1/4 tsp baking soda

• 1/4 tsp baking powder

• 1/4 tsp salt

• 1/4 cup / 56g oil

• 1 whole egg + 1 egg white

• 1/4 cup / 60g amaretto

• 1/3 cup / 79g buttermilk or sour milk

For the Mascarpone Filling

• 8 oz / 225g mascarpone, room temperature

• 1/4 cup / 50g sugar

• 1 egg yolk

For the Oat Streusel

• 1 cup / 120g all-purpose flour

• 3/4 cup / 150g sugar

• 1/2 cup / 45g oats

• 1/4 tsp salt

• 1/2 cup / 113g butter, room temperature

Directions:

Oven 325°F / 163°C.  Grease well either an 8in / 20cm spring-form pan or 8x8in / 20x20cm square pan. 

Make the cake

1. In a large bowl or the bowl of a stand mixer, combine flour, sugar, baking soda, baking powder, and salt.  Add oil and mix until crumbly.  Add eggs, milk, and amaretto and beat until smooth. 

2. Pour half of this batter into prepared pan.  Set remaining half aside while you make the mascarpone filling.

Make the Mascarpone Filling

1. In the bowl of a stand mixer or with a handheld mixer, beat mascarpone, sugar, and yolk just until creamy.  Pour over cake batter in pan and carefully spread to edges. 

2. Pour remaining cake batter over mascarpone filling and spread to edges. 

Make the Oat Streusel

1. In a medium bowl combine flour, sugar, oats, and salt.  Cut in the butter with a pastry cutter, fork, or clean hands.  Combine until coarse crumbs form.  Evenly crumble over the top of the cake batter in pan.

2. Bake cake for 25-30 minutes or until center is almost set but still has a slight jiggle to it.  Allow to cool completely before slicing and serving. 

Jenny's Notes:

• Don't have mascarpone on hand, but do have cream cheese?  They can usually be substituted for each other, and certainly in this case if you wish.  Mascarpone is a decadently creamy Italian cheese, a touch thicker than cream cheese, but it is the same price here as the cream cheese, if not cheaper.  Despite what you've probably heard most of your life, even sadly from chefs and cooks on TV, it is not pronounced mas-car-pone nor mars-cah-pone, but mas-car-pone-NAY.  Let that Italian fly free and pronounce the hard E at the end!

• You can get creative with what type of liqueur or liquor you use in this coffee cake!  Bailey's, rum, Kahlua, Triple Sec...

• I suggest serving (to the adults, of course!) with hot coffee with a splash of milk and amaretto...your very own caffè corretto!  Caffè corretto means "corrected coffee."  Because we all know, coffee without alcohol isn't correct...haha.

Yield 12 servings

Author Jennyblogs

Prep time

45 Min

Cook time

21 Min

Total time

1 H & 6 M

Print

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Amaretto Mascarpone Coffee Cake

Moist coffee cake flavored with amaretto liqueur and a decadent mascarpone filling, topped with an oat streusel

Cook modePrevent screen from turning off

Ingredients

For the Cake

• 1 1/4 cups / 150g all-purpose flour
• 1/2 cup / 100g sugar
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup / 56g oil
• 1 whole egg + 1 egg white
• 1/4 cup / 60g amaretto
• 1/3 cup / 79g buttermilk or sour milk

For the Mascarpone Filling

• 8 oz / 225g mascarpone, room temperature
• 1/4 cup / 50g sugar
• 1 egg yolk

For the Oat Streusel

• 1 cup / 120g all-purpose flour
• 3/4 cup / 150g sugar
• 1/2 cup / 45g oats
• 1/4 tsp salt
• 1/2 cup / 113g butter, room temperature

Instructions

Make the Cake

1. Oven 325°F / 163°C. Grease well either an 8in / 20cm spring-form or 8x8in / 20x20cm square pan.
2. In a large bowl or the bowl of a stand mixer, combine flour, sugar, baking soda, baking powder, and salt. Add oil and mix until crumbly. Add eggs, milk, and amaretto and beat until smooth.
3. Pour half of this batter into prepared pan. Set remaining half aside while you make the mascarpone filling.

Make the Mascarpone Filling

1. In the bowl of a stand mixer or with a handheld mixer, beat mascarpone, sugar, and yolk just until creamy. Pour over cake batter in pan and carefully spread to edges.
2. Pour remaining cake batter over mascarpone filling and spread to edges.

Make the Oat Streusel

1. In a medium bowl combine flour, sugar, oats, and salt. Cut in the butter with a pastry cutter, fork, or clean hands. Combine until coarse crumbs form. Evenly crumble over the top of the cake batter in pan.
2. Bake cake for 25-30 minutes or until center is almost set but still has a slight jiggle to it. Allow to cool completely before slicing and serving.

Notes

Don't have mascarpone on hand, but do have cream cheese? They can usually be substituted for each other, and certainly in this case if you wish. Mascarpone is a decadently creamy Italian cheese, a touch thicker than cream cheese, but it is the same price here in Italy as the cream cheese, if not cheaper. You can get creative with what type of liqueur or liquor you use in this coffee cake! Bailey's, rum, Kahlua, Triple Sec...

Nutrition Facts

Calories

414.77

Fat

22.26 g

Sat. Fat

10.64 g

Carbs

47.32 g

Fiber

0.99 g

Net carbs

46.33 g

Sugar

27.48 g

Protein

5.34 g

Sodium

305.52 mg

Cholesterol

77.06 mg

Nutritional information is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2016/8/3/amaretto-mascarpone-coffee-cake

coffee cake, cream cheese coffee cake recipe, mascarpone coffee cake, amaretto, disaronno, oat streusel

breakfast, dessert, brunch, cake

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

July Newsletter

Buon Agosto/Happy August! 

July was a good month.  A hot month.  And so much has happened!  Here are some snippets:

Say hello to my little friend, Cornetto con Nutella. McKayla's calling it like it is.

June 27th Rachel moved back home.  At the end of June Rachel and her parents departed and moved all of her stuff back to the States.  Goodbyes are never fun.  But we made a fun night of her last night here, going out to a secret bakery at 3 am (bakeries that open only during the night and make the morning bake for some caffes, and if you know where to find them they will sell you piping hot cornetti, croissants, or sometimes donuts with your choice of jam, chocolate, creme, or Nutella filling, for only 1 euro each!), then stayed up until 5 am when they took a taxi to the airport. 

Then proceeded the long process of cleaning and organizing the apartment, and going through all of the items left by previous tenants.  I got to inherit some good household stuff, so that will help for when I move into my long-term apartment in October! (Dishes, silverware, and bedding? Yes please! 4 purses, numerous pillows, and a shelf of random medication? No thanks!)

Beth and Cyndie from Mississippi came for a week on July 14th.  They are friends of Paul and Melinda, and they were here here during the perfect time to help us prepare for the Gallery Opening!

July 20th I moved out of Iacopo Nardi and into the Hand's second apartment. Sniff sniff.  Paul and Melinda have 2 apartments right next door to each other, one for them and one for their 2 college-age daughters, Baleigh and McKayla, when they stay during the summers and holidays.  Paul and Melinda are kind enough to let me stay in their girls' apartment for the next two months until I go home for Jeffrey and Rachel's wedding in October.  Paul and I made numerous trips moving my stuff and all the Gallery 4 equipment that had been stored at Iacopo Nardi.  Said goodbye to the gorgeous views from Iacopo Nardi's terrace, see below.

Bailey Shoemaker arrived July 19th and is visiting Gallery 4.  Bailey is a graphic design artist, recent seminary graduate, and friend of Paul and Melinda who is staying in the girls' apartment also.  We had a very cozy week with 4 girls in a technically 1 bedroom apartment before Baleigh and McKayla left to head back to college.  Bailey and I got to share a trundle bed that first week, we got to be close friends fast. (Literally, hahaha) She's very cool.

See that knob on the left? Yes. I'll have to adjust my recipes to say, "turn your oven on to two bars..."

July 22nd we had our first Gallery Opening!  Amongst all the packing up and moving, we were getting ready for our first gallery opening.  I volunteered to bake mini brownies, cookies, and mini cupcakes...that was a bit ambitious of me in the midst of moving apartments and having no idea what the oven or baking conditions would be in my new living space!  What was the first thing I unpacked? Not clothes, not a toothbrush, not my computer, but baking pans.  I managed to fit in some baking and prep while still in Iacopo Nardi, where although not an ideal baking space, still familiar and comfortable!  Ovens, baking ware, and kitchens are like people, you have to get to know them and their personalities.  Little did I know that the oven in my new apartment has no numerical temperature gauge.  Just a dial and your best guess.  Porca Miseria, if I didn't love you so much, Italia, I would be shaking my fists in the air.  So that was an entertaining ordeal trying to figure how far to turn the dial to get an approximate 350 Fahrenheit.  My poor cupcakes were not amused and they let me know.  The oven and I are getting on better terms, but let's just say we still give each other the wary eye.  Hahaha.

Artwork by Jerrod Partridge

The Gallery opening went over very well!  The Russian Art Academy let us use their dance studio to exhibit the art.  We had a turnout of around 40 people, which we were pleasantly surprised and thankful for!  Being in the heat of the summer, July and August are prime times for everyone to leave and head on holidays and to the sea, so we really didn't know if we should even expect anybody to show up, but we went forward trusting the Lord would bring people, and He did!  We had refreshments and beverages and people got to mingle and talk with us and the artist, Jerrod Partridge.  At 8:00 Paul spoke with the help of our translator, Natalie, sharing what Gallery 4 is about, the vision, the Gospel, and introduced Jerrod, who also spoke.  I danced a short piece, and afterwards people got to mingle and eat some more, and ask questions!  It was a success.  The next two nights the Gallery was open for anyone who wanted to come and view the art or purchase it.  We had good feedback from people, and some who wanted to know more about the Gospel and ask questions!  For more pictures go to media. 

Baleigh (Hand), Melinda, Paul, and I in Montefioralle, Chianti, Italia

Baleigh and McKayla Hand left July 26th.  It was sad to see two friends leave, but nice to have more space in the apartment.  After the gallery opening things calmed back down and I could start re-settling in, unpack the necessities, and recoup after a crazy week.  

And all the other things:

Getting to meet new friends and catch up with old ones, and see my Mosaico church family!  I've started helping out in Sunday School, it's such a fascinatingly international church with people from the States, Italy, Australia, Canada, England, and all over. 

Language learning is still a part of the everyday routine.  Melinda, Bailey, and I have all started meeting with tandem language partners, where you meet with someone and "exchange" languages.  It's very helpful, forces me to speak and get over the embarrassment factor, and listen and comprehend, which is hardest for me.  We also use books for studying, I try and always think to myself in Italian, listen to and sing along with Italian music, and eavesdrop on any and all conversations I can get my ears on.  My brain is constantly fatigued, but it is so fun and I enjoy it so much...most days.  Some days I just want to curl into a ball and wish and pray myself into being fluent.  Or receive the gift of tongues.  Whichever. 

The battle of finding a gallery space of our very own is still being fought.  Paul is on the hunt and has looked at every space he can find.  Between our budget, finding a space large enough, in a decent neighborhood and with a room big enough to teach ballet, the pickings are slim.  Not to mention the spaces we have found and liked and bid on, even getting as far as about to sign the contracts, something has always gone wrong, changed, or fallen through.  It's discouraging to say the least, but I can only hope that it is the Lord's sovereign design keeping us from getting any less than what He has for His purposes here.  It is all a very complicated process, some spaces needed to be re-zoned and/or have bathrooms and showers added to be up to code for a dance studio, all ac units replaced, and other things costing several thousand euros or more.  We have had a "commercialista" (business consultant) and an architect aside from our realtor helping us try and figure out the bureaucracy of things.  Not everything here is sipping Chianti wine while eating pasta in the rolling hills of Tuscany with only the worry of where are you going to get gas for your vespa.

I now have my official paperwork from the Russian Art Academy to be able to apply for a student visa when I return to Michigan in September!  The good news is that it was relatively simple to obtain, the bad news is that it cost more than I was expecting with commission fees.  

Prayer:

• That I would be able to find an apartment for my two roommates and I for when we arrive back in October. August is upon us, which also means everyone is going on vacation and I am having a hard time getting a hold of anyone at the immobiliare (real estate).

• That the Lord would provide a Gallery Space. We have been looking long and hard, please pray for direction and encouragement and tranquillity while we wait on the Lord to show the way.

• Praise! The Gallery Opening helped make very clear the intentions of Gallery 4, and more people are asking questions about what we are doing, are excited for the vision of using the arts to share the Gospel, and are asking questions about the Gospel!

• Praise! I was able to buy my round-trip ticket from Traverse City to Florence for when I head back in October. And it was a very reasonable price! A round-trip ticket is another "document" I will need to show to the Italian consulate when I apply for my visa.

• And always for the people, our friends and everyone we come into contact with, for their hearts, and for the love of Christ to be made known!

Thanks for reading, thanks for praying, thanks for supporting, it's a privilege to partner with you to pursue Christ and His Kingdom in Florence, Italy!

No-Bake Pumpkin Date Bars

Last updated June 27, 2024

"La vita è troppo breve per mangiare e bere male" - Eataly

These bars feature a creamy, pumpkin chocolate chip filling atop a wonderfully soft and chewy-sweet date crust. They can easily be made gluten-free, vegan, and dairy-free. On top of that, they’re no bake! You could eat them anytime for breakfast or a healthy snack (to be pronounced snaaaaaack with the Italian hand going) because there is no refined sugar (except from the chocolate chips), but there is protein from the beans, fiber from the oat flour and dates, antioxidants from the maple syrup and spices, and lots of vitamins and minerals from the pumpkin and above mentioned ingredients! 

You guys, this is such a win-win.  In fact, these bars might help you not die. 

That last claim is not backed by science. 

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 American companies and products made in the USA for American readers. For further information see the privacy policy. Grazie!

Adapted from Imma Eat That

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No-Bake Pumpkin Date Bars

Serves about 9-12

Ingredients:

For the Date Crust

• 1 cup / 160g packed pitted dates

• 1 cup / 140g raw almonds

• pinch of salt

For the Pumpkin Chocolate-Chip Filling

• 1 15 oz can / 400g white beans, drained (navy beans, great northern, etc.)

• 1 cup / 240g pumpkin purée

• 1 cup / 100g oat flour

• 1 1/2 tsp cinnamon

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 tsp nutmeg

• 1/4 tsp salt

• 1/4 cup / 40g packed pitted dates

• 5 Tbsp / 100g maple syrup or honey

• 1 tsp / 5g vanilla extract

• 2/3 cup / 113g semi-sweet mini chocolate chips, plus extra for topping

Directions:

Make the Date Crust

1. In a food processor combine dates, almonds, and salt.  Pulse until the almonds are finely ground and everything comes together into a soft, crumbly dough that sticks together when pressed between your fingers.  If after a few minutes the crust doesn't come together, add a few more dates.

2. Spread and press crust into a 8x8in / 20x20cm or 9x9in /23x23cm square pan. 

Make the Pumpkin Chocolate-Chip Filling

1. In a food processor, combine all the filling ingredients except for chocolate chips.  Blend until smooth.  Scrape filling into a bowl and stir in chocolate chips.  Spread over crust and top with more chocolate chips. 

2. Cover and refrigerate for two hours before slicing and serving. 

Jenny's Notes:

• Don't have oat flour? Make your own! Put the amount of oat flour you need of oats in a food processor or blender, plus a little extra for good measure, and blend until finely ground into flour. Tada!

• If you like sweeter desserts, or are serving a crowd that isn't used to "healthy" desserts, you could always add up to an extra 1/2 cup / 100g or so of brown sugar to the filling.

Vegan Version: Simply make sure your chocolate chips are vegan, as some brands contain dairy.

Gluten-free: Use certified gluten-free oats.

Dairy-free: Make sure your chocolate chips are dairy-free.  asy, no?

Yield 9-12

Author Jennyblogs

Prep time

20 Min

Inactive time

2 Hour

Total time

2 H & 20 M

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No-Bake Pumpkin Date Bars

Raw Pumpkin Bars with an almond date crust topped with lightly sweetened pumpkin and chocolate chip filling. Vegan, Gluten-free, and dairy-free, no bake..

Ingredients

For the Date Crust

• 1 cup / 160g packed pitted dates
• 1 cup / 140g raw almonds
• pinch of salt

For the Pumpkin Chocolate-Chip Filling

• 1 15 oz can / 400g white beans, drained (navy beans, great northern, etc.)
• 1 cup / 240g pumpkin purée
• 1 cup / 100g oat flour
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup / 40g packed pitted dates
• 5 Tbsp / 100g maple syrup or honey
• 1 tsp / 5g vanilla extract
• 2/3 cup / 113g semi-sweet mini chocolate chips, plus extra for topping

Instructions

Make the Date Crust

1. In a food processor combine dates, almonds, and salt. Pulse until the almonds are finely ground and everything comes together into a soft, crumbly dough that sticks together when pressed between your fingers. If after a few minutes the crust doesn't come together, add a few more dates.
2. Spread and press crust into a 8x8in / 20x20cm or 9x9in /23x23cm square pan.

Make the Pumpkin Chocolate-Chip Filling

1. In a food processor, combine all the filling ingredients except for chocolate chips. Blend until smooth. Scrape filling into a bowl and stir in chocolate chips. Spread over crust and top with more chocolate chips.
2. Cover and refrigerate for two hours before slicing and serving.

Notes

Vegan Version: Simply make sure your chocolate chips are vegan, as some brands contain dairy.

Gluten-free: Use certified gluten-free oats.

Dairy-free: Make sure your chocolate chips are dairy-free. 

• Don't have oat flour? Make your own! Put the amount of oat flour you need of oats in a food processor or blender, plus a little extra, and blend until finely ground into flour! Tada.
• If you like sweeter desserts, or are serving a crowd that isn't used to "healthy" desserts, you could always add up to an extra 1/2 cup / 100g or so of brown sugar to the filling.

Nutrition Facts

Calories

360.82

Fat

12.91 g

Sat. Fat

3.10 g

Carbs

56.60 g

Fiber

9.02 g

Net carbs

47.58 g

Sugar

29.52 g

Protein

10.64 g

Sodium

24.38 mg

Cholesterol

0.00 mg

Nutritional information is approximate. Based on 9 servings.

https://jennyblogs.com/blog/2016/7/27/no-bake-pumpkin-date-bars

raw, vegan, dairy-free, egg-free, gluten-free, pumpkin bars, fall dessert, no bake

dessert, bars

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Maple syrup made by my dad, home-ground oat flour, dry beans, homemade vanilla extract

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Peanut Butter Cheesecake Bars

Bars. Like cookies, but without all the rolling and fussing. Just…plopping in a pan and baking. I like it.

These bars are extra special because they are cheesecake bars. I really like cheesecake.  I mean creamy, not overpoweringly sweet, with a bit of graham cracker accompanying each bite.  Good morning, sunshine!  I also really like chocolate and peanut butter.  So today let's make some peanut butter cheesecake bars with chocolate chips. 

Fair warning: These particular bars can be very difficult to make.  You have to be able to resist eating all of the dough.  If you can do that, then the actual making of these are quite simple.  Va bene? Va bene.

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. For further information see the privacy policy. Grazie!

Adapted from Pinch of Yum

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Peanut Butter Cheesecake Bars

Serves 9-12

Ingredients:

For the Peanut Butter Chocolate Chip Cookie Dough

• 6 Tbsp / 84g oil

• 1/2 cup / 100g sugar

• 1/2 cup / 100g brown sugar

• 1/2 cup / 130g peanut butter

• 1 egg

• 1 cup / 120g all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 cup / 40g rolled oats

• 1 1/2 cups / 255g mini chocolate chips

For the Cream Cheese Filling

• 8 oz / 225g cream cheese, room temperature

• 1/4 cup / 50g sugar

• 1 egg

• 1 tsp / 5g vanilla

Directions:

Oven preheated to 325°F / 163°C

Make the Peanut Butter Chocolate Chip Cookie Dough

1. Mix together the oil, sugars, and peanut butter in a large bowl until well combined.  Add the egg and beat well.

2. In a separate bowl, whisk together flour, baking soda, salt, and oats.

3. Stir flour mixture into sugar mixture, then add chocolate chips and stir until evenly distributed. Set aside.

Make the Cream Cheese Filling

1. Beat cream cheese in a stand mixer or with a handheld mixer until smooth, about 30 seconds. Add sugar, egg, and vanilla and beat until thoroughly combined. 

Assembly

1. Press half of the cookie dough into the bottom of an 8x8in / 20x20cm or 9x9in / 23x23cm pan.  Pour and spread cream cheese filling evenly over dough.  Using your hands, crumble the remaining half of cookie dough over cream cheese until it is thoroughly covered.

2. Cover with tinfoil and bake for 15 minutes.  Remove foil and continue to bake for another 10-15 minutes, until cream cheese center is almost set and the top is lightly golden brown. 

Yield 9-12

Author Jennyblogs

Prep time

25 Min

Cook time

30 Min

Total time

55 Min

Print

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Peanut Butter Cheesecake Bars

Layers of peanut butter chocolate chip and oat cookie layers with a cheesecake filling.

Cook modePrevent screen from turning off

Ingredients

For the Peanut Butter Chocolate Chip Cookie Dough

• 6 Tbsp / 84g oil
• 1/2 cup / 100g sugar
• 1/2 cup / 100g brown sugar
• 1/2 cup / 130g peanut butter
• 1 egg
• 1 cup / 120g all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup / 40g rolled oats
• 1 1/2 cups / 255g mini chocolate chips

For the Cream Cheese Filling

• 8 oz / 225g cream cheese, room temperature
• 1/4 cup / 50g sugar
• 1 egg
• 1 tsp / 5g vanilla

Instructions

Make the Peanut Butter Chocolate Chip Cookie Dough

1. Mix together the oil, sugars, and peanut butter in a large bowl until well combined. Add the egg and beat well.
2. In a separate bowl, whisk together flour, baking soda, salt, and oats.
3. Stir flour mixture into sugar mixture, then add chocolate chips and stir until evenly distributed. Set aside.

Make the Cream Cheese Filling

1. Beat cream cheese in a stand mixer or with a handheld mixer until smooth, about 30 seconds. Add sugar, egg, and vanilla and beat until thoroughly combined.

Assembly

1. Oven preheated to 325°F / 163°C
2. Press half of the cookie dough into the bottom of an 8x8in / 20x20cm or 9x9in / 23x23cm pan. Pour and spread cream cheese filling evenly over dough. Using your hands, crumble the remaining half of cookie dough over cream cheese until it is thoroughly covered.
3. Cover with tinfoil and bake for 15 minutes. Remove foil and continue to bake for another 10-15 minutes, until cream cheese center is almost set and the top is lightly golden brown.

Nutrition Facts

Calories

596.11

Fat

34.98 g

Sat. Fat

12.70 g

Carbs

62.57 g

Fiber

2.60 g

Net carbs

59.97 g

Sugar

44.08 g

Protein

10.24 g

Sodium

458.31 mg

Cholesterol

73.10 mg

Nutritional information is approximate. Based on 9 servings.

https://jennyblogs.com/blog/2016/7/16/peanut-butter-cheesecake-bars

cheesecake, bars, peanut butter chocolate chip cookie cheesecake bars, peanut butter oatmeal, cream cheese

dessert, bars, cheesecake

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Gallery 4 Opening Tonight!

The lower left is of Paul Hand!!

Today is an exciting day! Not only is it the mark of 1 month in Italy, but tonight we have a gallery opening with Jerrod Partridge, an artist from Mississippi.  This will be the first opening that I have been present to!  It's called The Face of an Age, with pieces featuring computer lit faces painted in oil on handmade paper. 

Since we are still hot on the trail of finding our very own space (the process in Italy is very, very entailed) we will host this opening at The Russian Academy of Art.  You may recall that this is the school where I will get my student visa through and where I take ballet class to stay in shape. 

The opening will be from 7-9:30, with time for people to mill around and enjoy the pieces and purchase them, talk to the artist, and time for us to engage people in conversation.  We will provide "aperitivo" (finger food and drinks), live music, there will be a Gospel presentation and I will perform a dance.  Please pray for everything to go smoothly, that above all the Gospel will be clearly portrayed, and the Lord glorified!

Thank you so much for your prayers, I will report back soon on how the opening went and more about what's been going on in these parts! Also, I I had too much going on to post my Tuesday baking blog, I know you all missed that terribly; that's also coming soon to a blog near you.  Ci sentiamo! :)

Chocolate Brownie Cookies

Cioccolato Cioccolato Cioccolato!

Don't be fooled, these cookies are nothing more than a chocolate bar with a few added ingredients to allow them to be legally called "cookies."  In trying to decide what to call these, Chocolate Candy Bar Cookies and True Chocolate Cookies were contending, but I can thank some taste testers for calling them out for what they really taste like: fudgy brownies in cookie form!  Oh yes, they be so chocolatey, so fudgy, so soft. 

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. For further information see the privacy policy. Grazie!

Recipe adapted from the Clinton St. Baking Company Cookbook

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Chocolate Brownie Cookies

Makes about 24 cookies

Ingredients:

• 2 Tbsp / 28g oil

• 14 oz / 400g chopped quality semi-sweet or bitter-sweet chocolate

• 2 large eggs

• 3/4 cup / 150g sugar

• 1/2 tsp vanilla extract

• 1/2 cup / 60g all-purpose flour

• 1/4 tsp baking powder

• 1/4 tsp salt

Directions:

Oven preheated to 350°F / 177°C. Line two cookie sheets with parchment paper.

1. In a medium saucepan combine oil and 7 oz / 200g of the chopped chocolate, .  Melt over medium-low heat, stirring frequently, until chocolate is mostly melted.  Remove from heat and continue to stir until chocolate is completely melted.  Set aside.

2. In a medium-large bowl, whisk together eggs, sugar, and vanilla until well combined.  Stir the melted chocolate mixture into the egg mixture.  It's okay if it is still a little warm. 

3. In a separate bowl, whisk together flour, baking powder, and salt.  Stir flour mixture and remaining 7 oz of chocolate chunks into chocolate mixture until well combined. 

4. Place the bowl with the chocolate mixture in the freezer for 15-25 minutes.  Check and stir the dough every 5 minutes or so until batter has thickened and set up.

5. Drop small spoonfuls of dough evenly spaced on the prepared cookie sheets, leaving about 2 in / 5 cm between the cookies as they will spread quite a bit.  About 12 cookies will fit on a standard sheet.  

6. Bake for 6-8 minutes or until cookies start to crackle and the edges set. 

7. Remove from the oven and allow to cool for several minutes before transferring to a wire cooling rack or plate.  Or counter.  Or mouth.  Whatever floats your boat with these!  Maybe just don't eat all of them or your boat will sink...

Yield 24

Author Jennyblogs

Prep time

45 Min

Cook time

8 Min

Inactive time

25 Min

Total time

1 H & 18 M

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Chocolate Brownie Cookies

Rich, fudgy, chewy chocolate cookies that are mostly made of pure chocolate with just enough other ingredients to politely be able to be called "cookies".

Cook modePrevent screen from turning off

Ingredients

• 2 Tbsp / 28g oil
• 14 oz / 400g chopped quality semi-sweet or bitter-sweet chocolate
• 2 large eggs
• 3/4 cup / 150g sugar
• 1/2 tsp vanilla extract
• 1/2 cup / 60g all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt

Instructions

1. Oven preheated to 350°F / 177°C. Line two cookie sheets with parchment paper.
2. In a medium saucepan combine oil and 7 oz / 200g of the chopped chocolate, . Melt over medium-low heat, stirring frequently, until chocolate is mostly melted. Remove from heat and continue to stir until chocolate is completely melted. Set aside.
3. In a medium-large bowl, whisk together eggs, sugar, and vanilla until well combined. Stir the melted chocolate mixture into the egg mixture. It's okay if it is still a little warm.
4. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour mixture and remaining 7 oz of chocolate chunks into chocolate mixture until well combined.
5. Place the bowl with the chocolate mixture in the freezer for 15-25 minutes. Check and stir the dough every 5 minutes or so until batter has thickened and set up.
6. Drop small spoonfuls of dough evenly spaced on the prepared cookie sheets, leaving about 2 in / 5 cm between the cookies as they will spread quite a bit. About 12 cookies will fit on a standard sheet.
7. Bake for 6-8 minutes or until cookies start to crackle and the edges set.
8. Remove from the oven and allow to cool for several minutes before transferring to a wire cooling rack or plate.

Nutrition Facts

Calories

139.00

Fat

6.53 g

Sat. Fat

3.29 g

Carbs

18.11 g

Fiber

0.63 g

Net carbs

17.48 g

Sugar

14.85 g

Protein

2.06 g

Sodium

48.51 mg

Cholesterol

19.33 mg

Nutritional information is approximate; based on 1 cookie.

https://jennyblogs.com/blog/2016/7/12/chocolate-brownie-cookies

cookies, brownies, chocolate crackle cookies

dessert, cookies

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Oh, the symphony of crackle!

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Peanut Butter Brownie Trifle

Yes, a trifle, not a truffle.  It is neither a chocolate truffle nor does it require pigs or dogs to dig it up, thankfully.  Although I personally would love to go truffle hunting, or more or less watch the pigs/dogs truffle hunt.  Then eat them, of course.  The truffles, not the dogs or pigs. 

What's the difference between a truffle, a truffle, and a trifle? 

• The original truffle, as I will call it here, is the fungus found in the ground.  There are two main kinds: black and white.  They are difficult to find, hence the need for dogs and pigs, and very expensive.  And divine to eat.  If you haven't eaten one, you definitely should, even if just to say you have.  All your foodie friends will hold you in high esteem henceforth.  ;)

• Then there is the chocolate truffle, which is essentially a chocolate confection made to look like the original truffle.  It usually consists of a ganache (chocolate melted with heavy cream) center, covered in chocolate.  Also delicious. 

• Thirdly, the trifle.  It is originally an English dessert, you could think of it like a large parfait to share.  My mom calls it a "Dump Cake" and in the south it is called a "Husband's Delight."  It usually consists of layers of cake, custard or pudding, whipped cream, and various fruits.  The possibilities of flavors and combinations are endless, and yes, delicious.

The moral of the story is, if someone offers you a truffle, a truffle, or a trifle, always say yes.  Because they are all delicious. 

Today’s trifle is also delicious. It has layers of fluffy peanut butter vanilla pudding, peanut butter chip brownies, and Reese’s peanut butter cups. Each element is simple to make, and homemade. It might dirty several bowls and pans, but it is so worth it! It’s creamy, chocolatey, peanut buttery. It’s rich, a little bit goes a long way. And yet it has you coming back for more. A crowd favorite!

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. For further information see the privacy policy. Grazie!

Recipe adapted from Taste of Home

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Peanut Butter Brownie Trifle

Serves about 12

Ingredients:

For the Vanilla Pudding *Make this first*

• 3 Tbsp / 37g sugar

• 4 1/2 tsp / 11g cornstarch

• 1/8 tsp salt

• 1 1/4 cups / 297g cold milk

• 2 tsp / 10g vanilla extract

For the Peanut Butter Chip Brownies

• 5 Tbsp / 70g oil

• 1 cup / 200g sugar

• 2 eggs

• 1 tsp / 5g vanilla extract

• 1/3 cup / 33g cocoa powder

• 1/2 cup / 60g all-purpose flour

• 1/4 tsp salt

• 3/4 cup / 132g peanut butter chips

Extras

• 1/2 cup / 230g creamy peanut butter

• 1 1/2 cups / 356g heavy whipping cream, whipped until stiff peaks form

• 1 12 oz package / 340g miniature Reese's cups, each cut in half

 

Directions:

Make the Vanilla Pudding

1. In a small saucepan, whisk together sugar, cornstarch, and salt.  Gradually whisk in milk. 

2. Heat over medium-low heat, stirring constantly, until pudding thickens and the whisk leaves a trail. 

3. Remove from heat and add vanilla.  Place a piece of plastic wrap directly onto the pudding and put in fridge or freezer until pudding is thick and set. 

Meanwhile,

Make the Peanut Butter Chip Brownies

Oven preheated to 350°F / 177°C. Lightly grease an 8x8in / 20x20cm baking dish.

1. In a medium bowl, mix together oil, sugar, eggs, and vanilla. 

2. In a separate bowl, whisk together cocoa, flour, and salt.  Stir dry mixture into wet mixture.  Stir in peanut butter chips.  Spread evenly in prepared baking dish.

3. Bake for 12 - 15 minutes or until toothpick inserted off center comes out mostly clean.  Allow to cool. 

Assembly

1. Once pudding is set, mix in peanut butter.  Gently fold in whipped cream.

2. Cut cooled brownies into bite size pieces, about 1in / 2.5cm squares.

3. In a large glass bowl, layer in this order:

   • 1/3 of the brownies

   • 1/4 of the Reese's cups

   • 1/3 of the pudding mixture

   • another 1/3 of the brownies

   • another 1/4 of the Reese’s cups

   • another 1/3 of the pudding

   • final 1/3 of the brownies

   • another 1/4 of the Reese’s cups

   • final 1/3 of the pudding

   • final 1/4 of the Reese’se cups for decoration on top

4. Chill until ready to serve.

Jenny’s Notes:

• Placing plastic wrap directly onto pudding instead of just over the bowl prevents the “skin” from forming.

• Both the brownies and the pudding can easily be made a day ahead.

Yield 12 servings

Author Jennyblogs

Prep time

45 Min

Cook time

15 Min

Total time

1 Hour

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Peanut Butter Brownie Trifle

A rich trifle dessert with layers of whipped peanut butter vanilla pudding, peanut butter chip brownies, and peanut butter cups.

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Ingredients

For the Vanilla Pudding *Make this first*

• 3 Tbsp / 37g sugar
• 4 1/2 tsp / 11g cornstarch
• 1/8 tsp salt
• 1 1/4 cups / 297g cold milk
• 2 tsp / 10g vanilla extract

For the Peanut Butter Chip Brownies

• 5 Tbsp / 70g oil
• 1 cup / 200g sugar
• 2 eggs
• 1 tsp / 5g vanilla extract
• 1/3 cup / 33g cocoa powder
• 1/2 cup / 60g all-purpose flour
• 1/4 tsp salt
• 3/4 cup / 132g peanut butter chips

Extras

• 1/2 cup / 230g creamy peanut butter
• 1 1/2 cups / 356g heavy whipping cream, whipped until stiff peaks form
• 1 12 oz package / 340g miniature Reese's cups, each cut in half

Instructions

Make the Vanilla Pudding

1. In a small saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk.
2. Heat over medium-low heat, stirring constantly, until pudding thickens and the whisk leaves a trail.
3. Remove from heat and add vanilla. Place in fridge or freezer until pudding is thick and set.

Make the Peanut Butter Chip Brownies

1. Oven preheated to 350°F / 177°C. Lightly grease an 8x8in / 20x20cm baking dish.
2. In a medium bowl, mix together oil, sugar, eggs, and vanilla.
3. In a separate bowl, whisk together cocoa, flour, and salt. Stir dry mixture into wet mixture. Stir in peanut butter chips. Spread evenly in prepared baking dish.
4. Bake for 12 - 15 minutes or until toothpick inserted off center comes out mostly clean. Allow to cool.

Assembly

1. Once pudding is set, mix in peanut butter. Gently fold in whipped cream.
2. Cut cooled brownies into bite size pieces, about 1in / 2.5cm squares.
3. In a large glass bowl, preferably a cylinder, layer in this order:
4. 1/3 of the brownies
5. 1/4 of the Reese's cups
6. 1/3 of the pudding mixture
7. another 1/3 of the brownies
8. another 1/4 of the Reese’s cups
9. another 1/3 of the pudding
10. final 1/3 of the brownies
11. another 1/4 of the Reese’s cups
12. final 1/3 of the pudding
13. final 1/4 of the Reese’se cups for decoration on top
14. Chill until ready serve.

Notes

• Placing plastic wrap directly onto pudding instead of just over the bowl prevents the “skin” from forming.
• Both the brownies and the pudding can easily be made a day ahead.

Nutrition Facts

Calories

606.07

Fat

41.47 g

Sat. Fat

13.60 g

Carbs

51.17 g

Fiber

3.43 g

Net carbs

47.74 g

Sugar

36.05 g

Protein

13.34 g

Sodium

349.61 mg

Cholesterol

68.20 mg

Nutritional information is approximate; based on 12 servings.

https://jennyblogs.com/blog/2016/7/5/peanut-butter-brownie-trifle

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dessert, trifle

American

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