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Posts Tagged ‘#dessert’

The holidays are busy enough, baking doesn’t have to be too!

Chocolate Peppermint Truffles

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Holiday Cookie Recipe Here!

Vanilla Almond Snowball Cookies

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Holiday Cookie Recipe Here!

Linzer Cookies w/Raspberry Jam

Homemade-Linzer-Cookies-with-Raspberry-Jam-Recipe

Holiday Cookie Recipe Here!

Buttery Shortbread Cookies

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Holiday Cookie Recipe Here!

Gingerbread White Chocolate Cookies

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Holiday Cookie Recipe Here!

Coconut Macaroons

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Holiday Cookie Recipe Here!

Get to baking so you have more time for shopping! Your Realtor and Friend for Life~ Kathy

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December is all about delectable desserts. Treat yourself this weekend with some of these Instagram worthy recipes.

Cinnamon Roll Wreath

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Holiday Dessert Recipe

Cinnamon Apple Galette w/Salted Caramel Glaze

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Holiday Dessert Recipe

Chocolate Peppermint Bundt Cake

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Holiday Dessert Recipe

Pumpkin Cake w/Brown Butter Maple Frosting

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Holiday Dessert Recipe

Gingerbread Cake Roll

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Holiday Dessert Recipe

Enjoy this cold weekend! Your Realtor and Friend for Life~ Kathy

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And you thought your crockpot was only good in the winter. Time to break out the trusty dishware once again!

Coconut Lime Chicken

coconut

GET THE RECIPE HERE!

BBQ Ribs

ribs

GET THE RECIPE HERE!

Shrimp & Crab Bisque

crab

GET THE RECIPE HERE!

Peach Crisp

peach

GET THE RECIPE HERE!

Berry Cobbler

berry

GET THE RECIPE HERE!

Don’t these recipes just scream summer! Which one are you most excited to try next?

Leave a comment on my post. Your Realtor and Friend for Life~ Kathy

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Have your dessert and drink it too!

Champagne and Raspberry Ice Cream Floats

strawberry

http://reciperunner.com/champagne-raspberry-ice-cream-floats/

Prosecco Pineapple Sorbet Floats

pineapple

http://vintagekitty.com/prosecco-pineapple-sorbet-floats/#_a5y_p=6245138

Sparkling Mango Sorbet Floats

mango

http://kitchenconfidante.com/sparkling-mango-sorbet-floats-recipe

Lemon Sorbet Mimosa

lemon

http://www.tasteslovely.com/lemon-sorbet-mimosa/

Enjoy your weekend everyone!

Your Realtor and Friend for Life~ Kathy

 

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Happy Friday everyone! The weather in Austin, TX this week has been nothing short of GORGEOUS and I’m sure this weekend won’t disappoint. So I’m going to start the weekend off right by sharing with you a sweet and scrumptious recipe to match this sweet weather we’ve been having. Enjoy!

Raspberry Cream Cheese Coffee Cake

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Ingredients

For the filling:

8 oz. cream cheese-softened

1/4 cup sugar

1 egg white

1 cup raspberries-washed and well drained

For the cake:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

5.5 Tablespoons unsalted butter- softened

1/2 cup sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

3/4 cup sour cream

For the streusel topping:

1/3 cup sugar

1/2 cup flour

3 tablespoons butter-chilled and cubed

 

Instructions

  • Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
  • To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add eeg white end mix on low just to combine. Set aside.
  • To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
  • With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
  • To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
  • Sprinkle the streusel on top of raspberries.
  • Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
  • Store in the fridge.

Have a safe and fun weekend everyone. Enjoy this weather!

Your Realtor and Friend for Life~ Kathy

 

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Love is in the air today! I hope everyone is having a great day celebrating and spending time with the ones you love. Being today is Valentine’s Day, it’s going to be extra sweet, but that doesn’t mean your desserts have to be. Take a much needed break from overindulging in sugar with these ~not so sweet~ dessert recipes.

Chocolate Covered Strawberry Brownies

brownie

http://www.bakerita.com/chocolate-covered-strawberry-brownies-paleo/

Heart-Shaped Whole Wheat Banana Pancakes

banana

http://www.flourishingfoodie.com/2015/02/heart-shaped-whole-wheat-banana-pancakes.html

Greek Yogurt Chocolate Mousse

mousse

http://www.myfussyeater.com/healthy-greek-yogurt-chocolate-mousse/

Chocolate Avocado Cupcakes

avo

http://healthyslowcooking.com/gluten-free-vegan-chocolate-avocado-cupcakes/

Strawberry Meringue Pie Bars

pie

http://www.ibreatheimhungry.com/2015/04/low-carb-strawberry-rhubarb-meringue-pie-bars.html

Have a wonderful day everyone! With Love~ Kathy

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It’s National Backwards Day. So I thought a fun way to celebrate would be to eat your dessert before dinner. I mean let’s face it, some of us tend to do that anyway. Here is a recipe for one of my go to desserts on any given day. Super easy to make and tastes just as delicious. Enjoy!

Triple Dipped Peanut Butter Chocolate Covered Pretzels

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INGREDIENTS:

3 cups dark chocolate chips, divided
1/2 cup natural peanut butter
3 tablespoons coconut oil, divided
15-20 large pretzel rounds (I used the 2″ish diameter ones, as opposed to the 1″ tiny ones)

DIRECTIONS:

In a microwave-safe bowl, combine 1 1/2 cups chocolate chips with 1 tablespoon coconut oil.  Heat in the microwave in 20 second increments, stirring frequently, until melted.  Dunk pretzels into the melted chocolate and allow excess chocolate to drip off (is there such a thing as excess chocolate? not sure.).  Place chocolate covered pretzels on a piece of wax paper that is on top of a baking sheet (i didn’t have wax paper so I used a piece of foil rubbed down with coconut oil).  Place pretzels in the freezer for 10 minutes, or until hardened.

Now, place your peanut butter and 1 tablespoon coconut oil in a microwave-safe bowl.  Heat until thinned.  Dunk chocolate covered pretzels into the peanut butter mixture and place back on the wax paper.  Return to the freezer for 10 minutes.

Finally, melt the remaining 1 1/2 cups chocolate chips with 1 tablespoon coconut oil.  Dip frozen chocolate-pb pretzels into the chocolate and place on a clean sheet of wax paper.  Place in the freezer until hard.  I like to store my pretzels in the freezer and grab them as craved.

Enjoy! Your Realtor and Friend for Life~ Kathy

 

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