Spicy Grilled Peaches Posted on 9 Aug 13:45 , 0 comments

Want to dazzle your friends with an exceptional (and easy) unique dessert from the grill?  This is your dish!  Recipe developed by Little Bird Confections in New York using their award-winning Fire Syrup.  You'll love it!



  1. Slice fruit in half and remove the pits
  2. Preheat the grill. Use low, indirect heat for best results
  3. Dry the halved fruit. Drizzle the cut sides with the Little Bird Fire Syrup
  4. Place fruit on the grill. Close the lid and walk away for 10-minutes
  5. Check on the peaches, adjusting their position and removing when cooked through (10-30 minutes)

Serve with cold Ice Cream for a delicious treat!

Recipe and Photo reprinted with the permission of Little Bird 

Grey Ghost Bakery Mint Julep Icebox Pie Posted on 9 Aug 12:51 , 0 comments

This pie is as delicious as it looks.  We are grateful to Grey Ghost Bakery for creating and sharing this recipe with everyone.  Once you make it for guests, be prepared for them to ask for Mint Julep Icebox Pie at every dinner event!

Ingredients - Mint Julep Simple Syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 2-3 large sprigs of fresh mint
  • Approx 1/2 cup bourbon

To make the mint simple syrup, place water and sugar in a small saucepan.  Heat over medium heat until sugar is dissolved.  Turn off heat and add sprigs of mint to the sugar water.  Cover and let steep for about 10-15 minutes.  Remove mint and discard.  Let cool.

When simple syrup is cool, place in a measuring cup and add enough bourbon to make 1 1/2 cups of syrup.  Stir to combine.

Ingredients - Pie Crust

Crush the cookies by pulsing them in a food processor until crumbly.  Preheat the oven to 400-degrees.  Stir the cookie crumbs and butter together in a small bowl.  Press cookies into the bottom and sides of a 9" pie plate.  Bake crust in the preheated oven until firm and brown, about 10-minutes.  Remove from oven and let cool completely.

Ingredients - Mint Meringue

  • 1 1/2 cups of mint bourbon simple syrup
  • 3 egg whites
  • 1 3/4 cups heavy cream
  • 3-5 drops of green food coloring
  • 1 cup chocolate chips, plus additional for garnish
  • 6-8 Grey Ghost Bakery Chocolate Chip Cookies, halved
  • Fresh mint sprigs

Pie Preparation

  1. Place egg whites in the bowl of a stand mixer. Beat until stiff peaks form
  2. Meanwhile, place simple syrup back in a saucepan and bring to a bowl. Boil until temperature reaches around 210-degrees F and the syrup is reduced to approx 1 cup
  3. While mixer is running, slowly pour syrup into egg whites. Continue beating until whites are fluffy and bowl is no longer warm, about 7-10 minutes
  4. In another bowl, beat heavy cream with the food coloring until medium peaks form
  5. Gently fold cream into meringue in thirds until well combined and no streaks are visible. Fold in 1 cup of chocolate chips
  6. Scoop meringue on top of cooled pie crust, and push cookie halves around the edge of the pie. Sprinkle top with chocolate chips. Freeze pie at least 2 hours and up to overnight

To serve, garnish with fresh mint.

Recipe and Photo reprinted with the permission of Grey Ghost Bakery

Cream Cheese Truffles with Chocolate Drizzle Posted on 9 Aug 12:23 , 0 comments

This recipe is another from the amazing blog Sweet Things by Lizzie.  Liz works magic with high quality baking ingredients, creating original recipes and photographs that make us want to hop a flight and visit her kitchen.  Subscribe to her blog.  You won't regret it!  She will inspire you to bake desserts that may have seemed out of reach to you because she delivers clearly-written recipes.   

In this recipe, Liz uses Original Cannoli Chips (Cookies and Cream variety) as the base of the truffle.  Buy and extra bag at the store because you won't be able to stop eating them while you are baking.  

This recipe makes approximately 30-truffles.  Prep time is about 45-minutes including chilling time.


  • 2 1/2 bags Original Cannoli Chips Cookies and Cream variety
  • 12 ounces cream cheese cut into large cubes
  • 4 tablespoon powdered sugar
  • 2 cups semi-sweet chocolate
  • 1 cup white chocolate
  • 3.75 ounces of dark chocolate


  1. In a food processor, place cannoli chips, powdered sugar and cream cheese
  2. Pulse until all ingredients are combined and form a ball
  3. Line a baking sheet with wax paper
  4. With a very small cookie scoop or your fingers, form about 25-30 bite-sized balls. Make them as big or as small as you like
  5. Place the pan in the refrigerator until they are very cold
  6. While they are chilling, use three separate microwave-safe cups and melt the three different chocolates. Liz starts with 30-seconds in the microwave, then stirs the chocolates. The white chocolate will likely take a full minute in the microwave. The semi-sweet chocolate will likely take up to 2-minutes. The dark chocolate will take no more than 1 minute
  7. When the truffles are cold, dunk half of them in white chocolate and the other half in semi-sweet chocolate. If you do not like white chocolate, dunk them all in semi-sweet chocolate. Liz holds each truffle on a fork to dip and lift each truffle, tapping the excess chocolate on the rim of a measuring cup
  8. When you have completed dunking all of the truffles, use a spoon to drizzle the dark chocolate on each truffle
  9. Place the truffles back in the refrigerator to cool until ready to serve

Keep the truffles in an airtight container in the refrigerator for up to a week.

Fudgy Peanut Butter Chip Brownies with Dark Chocolate Frosting Posted on 9 Aug 11:36 , 0 comments

This brownie recipe, created by Sweet Things by Lizzie, creates moist and rich brownies with the salty balance of the peanut butter chips. Then she adds a dark chocolate frosting for a deeply intense chocolate flavor to put these brownies on a whole different level compared to other recipes.


  • 10 tablespoons unsalted butter
  • 2 room temperature eggs
  • 3/4 teaspoon salt
  • 2 cups white sugar
  • 1 and 1/3 cups all purpose flour
  • 3/4 cup best quality cocoa powder
  • 1 teaspoon best quality vanilla
  • 1/2 cup water
  • 2 and 1/2 cups peanut butter chips

Dark chocolate frosting

  • 3/4 cup best quality dark chocolate
  • 1/2 cup plus 2 tablespoons heavy cream or half and half
  • 2 tablespoons softened butter
  • 1 and 1/2 to 1 and 3/4 cups powdered sugar
  • pinch of salt
  • 1 teaspoon best quality vanilla


  • Preheat your oven to 350 degrees
  • Lightly butter a 13×9 inch baking pan and line with parchment paper
  • Melt butter and cocoa in a microwave safe bowl for about 45 seconds to one minute.  Whisk together to combine until  the lumps are gone.  Let cool and transfer to a mixing bowl
  • To the cocoa mixture, add eggs, sugar, vanilla and water and whisk by hand until combined
  • Add the flour, baking soda and salt and blend until just combined without over mixing
  • Add in peanut butter chips and stir until evenly distributed
  • Spread into your prepared pan with an offset spatula
  • Bake for 15 minutes then rotate the pan in the oven.  Bake another 10 to 15 minutes or until the center of the brownie seems set but not over baked
  • Let cool completely while you prepare the frosting
  • To make the frosting, melt the chocolate and butter in the microwave until just combined
  • Transfer to a mixing bowl with a whisk attachment.  Slowly add the cream, vanilla and powdered sugar until you have a smooth spreadable consistency.  Add a pinch of salt if you prefer to offset the sweetness.  You can add more or less cream depending on how thick or creamy you like your frosting
  • Spread the icing over the completely cooled brownies
  • Chill the brownies in the fridge for about 30 minutes before cutting
  • Lift the brownies out of the pan holding onto the parchment.  This makes for less clean up and no brownies sticking to the pan too!!

Makes 30 brownies.  Prep time: 30 minutes  Bake time: 25-30 minutes

Recipe and photo reprinted with the permission of Sweet Things by Lizzie

Loaded Healthy Organic Chocolate Nut Coconut Bars Posted on 9 Aug 11:34 , 0 comments

A valued friend to Foodlyn is an exceptional baker and has a great blog Sweet Things by Lizzie.  Liz has a deep love for baking and creates exceptional and accessible recipes for those of us with even the most basic of baking skill.  Liz used some of our best Foodlyn ingredients to create an outstanding and healthy recipe for these sweet bars that will satisfy your cravings without guilt!


  • 1 cup old fashioned organic rolled oats
  • 1 and 1/2 cups pitted dates
  • 1/2 cup unsweetened baking chocolate melted
  • 4 tablespoons organic honey
  • 1/4 cup raw fresh coconut
  • 1/3 cup whole raw almonds
  • 2/3 cup raw pecans
  • 1/4 cup organic crunchy peanut butter


  1. 1/2 cup unsweetened baking chocolate melted
  2. 2 tablespoons organic honey
  3. 1 tablespoon organic peanut butter


  1. Preheat your oven to 350 degrees
  2. On a single baking sheet, place the oats and almonds.  Bake for 12 minutes until lightly browned
  3. Cut the almonds in large chunks and set aside
  4. Soak the dates in hot water for about 15 minutes until they are nice and soft
  5. Line an 8×8 inch pan with parchment or wax paper
  6. In a food processor, add dates and pulse until they become a paste.  Add the pecans and pulse again until a ball forms.  Add the melted chocolate, peanut butter, honey and coconut.  Scrape down the bowl and with wet fingers, pat into your prepared pan
  7. Push the almond pieces into the top of the dough
  8. In a microwave-safe pyrex cup, melt the other 1/2 cup chocolate and tablespoon of peanut butter for a minute.  Take it out of the microwave and add the honey
  9. Drizzle the chocolate, peanut butter and honey mixture all over the bars, working quickly as it tends to get thick
  10. Put the pan into the fridge for several hours before cutting into bars

Store them in an air tight container in the fridge

Makes 10 bars.  Prep time: 30 minutes  Chill time: 2 hours

Photo and recipe reprinted with the permission of Sweet Things by Lizzie

Sugar Dusted Shortbread Hearts with White Chocolate Drizzle Posted on 9 Aug 11:33 , 0 comments

We love shortbread. It's not too sweet but has deeply satisfying cookie crunch and deliciousness. This shortbread recipe, created by Sweet Things by Lizzie, was developed for Valentine's Day. But heart cookies can be shared to express love and support for many occasions. Sometimes a friend needs a pick-me-up because life throws a curve-ball. If hearts aren't for you, choose your favorite cookie cutter shape and bake away! Lizzie dusts these shortbread cookies with the exceptional organic flavored sugars from Allstar Organics, sold on Foodlyn. These organic sugars are created in California from hand-pressed ingredients grown on the farm. They are beautiful and give subtle sweetness to the cookies. We think delivering a gift of baked shortbread cookies along with a jar or two of Allstar Organics sugars make a spectacularly thoughtful gift!


  • 1 cup unsalted butter softened
  • 3/4 cup powdered sugar
  • 1 teaspoon best quality vanilla
  • 2 and 1/2 cups all purpose flour
  • sugar for dusting the tops
  • 1 cup best quality white chocolate melted for drizzling
  • Preparation

    1. Pre-heat oven to 350 degrees
    2. In an electric mixer, beat butter and vanilla until smooth.  Add powdered sugar and mix until just blended
    3. Add flour a bit at a time and mix until the mixture forms a ball
    4. Roll out the dough onto a very lightly floured surface. Remember that you don’t want too much flour in these cookies or they will seem dry. Roll the dough about 1/2 inch thick and cut into shapes using your favorite cookie cutters
    5. Place the cookies about 1/2 inch apart on 2 parchment or silpat lined cookie sheets
    6. Dust with your favorite flavored sugar
    7. Bake for 7 minutes and rotate the pans in the oven. Bake for another 5 minutes and check for doneness.  You don’t want these cookies to brown, but turn slightly golden around the edges.  If they bake too long, they will be dry, so keep a close eye on them
    8. Remove the cookies to a baking rack after they are cool enough to handle
    9. Melt the white chocolate and when it is slightly cooled, place in a pastry bag with a small round tip for piping. If you don’t have pastries bags and tips, you can use a Ziplock-type bag and cut a very small tip of a corner and use that for piping.  Pipe the chocolate on the cooled cookies

    Store the cookies in an air-tight container when the chocolate has completely set

    Makes 12-16 heart-shaped cookies (depending on the size of the cookie cutter used).

    Prep time: 30 minutes  Bake time: 12-14 minutes

    Recipe and photo reprinted with the permission of Sweet Things by Lizzie

    Chocolate and Coffee Layer Cake with Chocolate Covered Strawberries Posted on 9 Aug 11:32 , 0 comments

    Chocolate decadence!  This chocolate and coffee layer cake is sublime in it’s richness and depth of flavor.  The recipe was created by Sweet Things by Lizzie and reprinted here because we know a good thing when we see (and taste) one!  


    • 2 cups granulated sugar
    • 1 and 3/4 cups all purpose flour
    • 3/4 cups best quality cocoa powder
    • 1 and 1/2 teaspoons fresh baking powder
    • 2 eggs
    • 1 cup whole milk
    • 1/2 cup canola oil
    • 1/2 teaspoon salt
    • 1 cup hot coffee
    • 2 teaspoons best quality vanilla
    • Organic fresh strawberries
    • 8 ounces semi sweet chocolate for the dipped strawberries

    Dark chocolate buttercream

    • 8 ounces best quality baking chocolate, melted and cooled
    • 2 pounds confectioners sugar
    • 1 cup unsalted butter at room temperature
    • 1 tablespoon best quality vanilla
    • 2/3 cup half and half
    • pinch of salt


    1. Preheat your oven to 350 degrees
    2. To make the chocolate dipped strawberries, wash and thoroughly dry the berries and set aside.  Leave the stems on for dunking purposes
    3. Melt the semi sweet chocolate in a pyrex cup
    4. Line a baking sheet with wax paper. Dunk the berries into the melted chocolate and place them on the prepared sheet.  Place in the fridge while you make the cake
    5. To make the cake:   Butter and flour 2, 9 inch cake pans and line with parchment paper
    6. In a large bowl, whisk together the flour, sugar, salt, baking powder, and cocoa
    7. In a large pyrex cup, add milk, eggs, vanilla and oil
    8. Add the egg/milk/vanilla and oil mix to the flour mixture and stir until combined
    9. Heat the coffee for about a minute in the microwave
    10. Add the coffee to the ingredients and mix until just combined
    11. Divide the batter equally between the cake pans
    12. Bake for 25 to 30 minutes until the top springs back.  When the cakes are cool enough to handle, turn them out onto a baking rack, take the parchment off, and place them in the fridge while you make your frosting
    13. For the frosting:  beat the butter until it is soft and creamy
    14. Add the melted/cooled chocolate and beat until combined
    15. Slowly add the vanilla and confectioners sugar, alternately with the half and half until you achieve the desired consistency.  Add a pinch of salt to offset the sweetness

    Makes one double layer cake.  Prep time: 30 minutes  Bake time: 25-30 minutes

    Recipe and Photo reprinted with the permission of Sweet Things by Lizzie

    Peanut Butter Cookie with Flax Posted on 8 Aug 17:00 , 0 comments

    Who doesn't love a peanut butter cookie?  But you've never had a cookie like the one created by Courtney Werp, Founder of Ballard Extracts.  These delicious cookies have the added benefit of ground flax seed.  Flax seed is a good source of dietary fiber, protein, Omega-3, Vitamin B-1, Manganese, Magnesium, Phosphorous and Selenium, along with other trace vitamins and minerals.  So, go ahead!  Whip up a batch of these cookies and consider them to be a healthy indulgence!


    • ¾ cup peanut butter
    • ½ cup butter (at room temperature)
    • 1 ¼ cup brown sugar
    • 3 tablespoons of milk
    • 1 tablespoon vanilla extract
    • 1 large egg
    • 1 ½ cup flour
    • ½ cup ground flax seed
    • ¾ teaspoon baking soda
    • ¾ teaspoon salt


    1. Preheat oven to 375°F. Combine peanut butter, butter, brown sugar, milk and vanilla in large bowl. Beat at until well blended
    2. Add egg to mixture. Beat just until blended
    3. Mix flour, ground flax seed, baking soda and salt in separate bowl
    4. Add dry ingredient mixture to creamed mixture at low speed. Mix just until blended
    5. Roll balls of dough into sugar. Crisscross with a fork
    6. Bake 8-9 minutes. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely

    Recipe and Photo reprinted with the permission of Courtney Werp

    Mini Snickers Cheesecakes Posted on 8 Aug 16:43 , 0 comments

    Who doesn't love a Snickers bar?  Who doesn't love a mini cheesecake?  Imagine a marriage of the two...and this is it!  This treat is small and rich and will satisfy your craving for sweets without the guilt of eating an enormous slice of cheesecake.  Not that there is anything wrong with that, mind you!  We have a very special place in our heart for these mini Snickers cheesecakes, and we think you will too.

    Ingredients - Crust

    Ingredients - Cheesecake

    • (2) 8 ounce packages softened full fat cream cheese
    • 1/3 cup plus 1 tablespoon granulated sugar
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 12 mini Snickers bars, cut into fourths

    Ingredients - Topping

    • 2 and 1/2 ounces melted dark chocolate
    • 1/2 cup jarred caramel sauce
    • 12 Snickers minis cut in half for decorating


    1. Preheat your oven to 350 degrees
    2. In a small bowl, mix crushed Cannoli Chips, butter and sugar until combined
    3. Line your muffin pan with 12 cupcake liners
    4. In the bowl of your stand mixer, or with a hand held mixer, beat cream cheese and sugar until smooth and creamy
    5. Add eggs one at a time, scraping down your bowl as needed
    6. Add vanilla and mix thoroughly
    7. Divide your chips mixture evenly in the bottom of the 12 cupcake liners
    8. Take a shot glass dipped in sugar, and press down firmly to form the crust. (It will be fairly thick, but that is a good thing)
    9. Pour about 1/3 cup batter on top of the cannoli chip crust. It will fill the liners a little over 3/4 full. They really don’t rise much, so it’s ok!
    10. Place each Snickers minis cut into fourths on top of the batter
    11. Bake for 10 minutes and rotate the pan half way.  Bake for another 7-10 minutes or until the cheesecakes are set, but still a bit underdone in the middle.  If your cheesecakes get too brown, they will be dry.  Remember that they will continue to bake in the pan after they come out of the oven
    12. Remove from the pan after about 15 minutes and place in the fridge for 30 minutes
    13. Place a Snickers mini cut in half on top of each cooled cheesecake, and drizzle the caramel and chocolate over the top.  Keep in the fridge until ready to eat!

    Makes: One dozen mini cheesecakes

    Prep time: 45 minutes

    Bake time: 17-20 minutes

    Recipe and photo reprinted with the permission of Liz Horne, author of Sweet Things by Lizzie

    No Churn Copycat Cherry Garcia Ice Cream Posted on 8 Aug 16:41 , 0 comments

    Here's the good don't need any special equipment to make this recipe.  Here's the not-so-good-news...the first time we made it, the ice cream was so delicious that we ate the entire thing in one sitting.  Not our proudest moment.  It is a testament to how delicious this recipe is without using an expensive ice cream maker!  And, it is easy enough to make that you can involve the kids in the fun too.


    • (1) 14 ounce can sweetened condensed milk
    • 2 cups very cold heavy cream
    • 2 teaspoons best quality vanilla
    • pinch of salt
    • (1) 4 ounce bar semi sweet chocolate, chopped
    • 1 cup organic bing cherries, pitted and chopped


    1. Line a loaf pan with plastic wrap with enough hanging over that you will be able to fully cover the ice cream when it is done
    2. Place your mixing bowl and whisk in the freezer for about 10 minutes
    3. Whip the cream in the ice-cold mixing bowl to stiff peaks and gently fold in the condensed milk.  Be careful not to deflate the air in the cream
    4. Add the vanilla and pinch of salt
    5. Gently fold in the chopped chocolate and cherries
    6. Fill the loaf pan with the ice cream mixture and freeze for several hours, or for best results, freeze overnight!

    Makes: 2 1/2 pints

    Prep time: 25 minutes

    Freeze time: 4-6 hours or overnight

    Recipe and photo reprinted with the permission of Liz Horne, author of Sweet Things by Lizzie

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