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5 Must-Try Dessert Recipes

January 28, 2017
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apple pie, dessert recipe, best apple pie recipe

Feather and flint

GUEST WRITER: Robin Young Burinskiy of Feather & Flint
Robin is a writer & photographer living in the suburbs of Boston. Blogging occupies all of her waking hours—from 9 to 5, she’s the managing editor & content writer for a growing company’s blog; and in her free time, she recently started Feather & Flint, her lifestyle blog. She writes thought-provoking pieces about relationships & careers; gathers recipes & playlists for the perfect dinner party; posts photos & advice from her world travels; and so much more.  Follow along with Robin: Blog, Facebook, Instagram, Pinterest, Google+.

 

At the risk of revealing my secret superpowers, I’m sharing my 5 must-try dessert recipes: from my all-time favorite go-tos to recent discoveries that I can’t wait to make again. You just have to promise to send me a sample of whatever you make!

Rose Apple Pie

This simple dessert looks as good as it tastes!

INGREDIENTS:

1 cooked pie crust (graham cracker or regular, whichever you like!)
6-8 medium-sized honeycrisp apples
1/3 cup of granulated sugar
4 tablespoons of ginger preserves
1 teaspoon of cinnamon
Juice of 1/2 lemon

DIRECTIONS

  1. Preheat the oven to 425°F.
  2. Slice the apples thinly & evenly with a mandoline. Save all of the slices with a half-moon shape; you can eat the others.
  3. In a large bowl, gently toss the apples with the lemon juice, sugar & cinnamon.
  4. Starting from the outside of the crust, arrange the apples in a tight spiral pattern, overlapping each other.
  5. Pour the liquid that’s left in the bowl into a pan & reduce it on the stove until it thickens slightly. Pour it over the apples & then put the pie in the oven.
  6. Heat the jam on the stovetop until it liquifies.
  7. When the pie’s been in the oven for 30 minutes, take it out & brush the jam onto the apples.
  8. Bake the pie for 10 more minutes, until the crust is golden-brown & the filling is bubbling.

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apple pie, dessert recipe, best apple pie recipe

 

Lemon & Lavender Zucchini Bread

I made this moist zucchini bread so many times this summer to use up the monstrous zucchinis that kept popping up in our garden! Here’s my secret: I ate it for breakfast, not dessert.

INGREDIENTS:
1 1/2 cups of flour (I like white whole wheat, but it’s your choice!)
1 1/2 packed cups of zucchini, grated & undrained
3/4 cup of granulated sugar
1/2 cup of confectioner’s sugar
1/2 cup of olive oil
1 egg
Zest of 2 lemons
1 tablespoon of lemon juice
1 teaspoon of lemon extract—half for the batter, half for the glaze
1/2 teaspoon of lavender extract—half for the batter, half for the glaze
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder

DIRECTIONS:

  1. Preheat the oven to 325°F. Grease a loaf pan with olive oil.
  2. In a large bowl, combine the sugar & lemon zest. (It smells amazing.)
  3. Add the lemon & lavender extracts, egg & oil and whisk to combine.
  4. Stir in the zucchini & set the bowl aside.
  5. In a small bowl, combine the flour, salt, baking soda & baking powder.
  6. Stir the dry ingredients into the wet & pour the batter into the pan.
  7. Bake for 50-55 minutes, or until a knife inserted into the center comes out clean.
  8. Let the bread cool for at least 10 minutes before you try to remove it from the pan.
  9. In a medium-sized bowl, whisk together the confectioner’s sugar, lemon & lavender extracts, and lemon juice.
  10. When the bread has cooled completely (no cheating!), drizzle the glaze over the top & let it harden before serving.

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Chocolate Chip Brownies

Bookmark this page—this is truly the only brownie recipe you will ever need. The resulting brownies are fudgy & rich with a perfectly crackly top & crunchy chocolate chips.

INGREDIENTS:

3 cups of granulated sugar
1 1/2 cups of all-purpose flour
1 cup of baker’s cocoa (unsweetened)
4 eggs
1 cup of unsalted butter (2 sticks)
1 cup of semi-sweet chocolate chips
1 tablespoon of vanilla extract
1 teaspoon of salt

DIRECTIONS:

  1. Preheat the 350°F & grease a 9×13 baking dish.
  2. Melt the butter.
  3. In a large bowl, combine the melted butter with the sugar & vanilla extract.
  4. Add the eggs one at a time, mixing thoroughly. Set the bowl off to the side.
  5. In a small bowl, combine the flour, cocoa & salt.
  6. Add the dry ingredients gradually to the wet until they’re all well-mixed.
  7. Stir in the chocolate chips & then pour the batter into the greased baking dish.
  8. Bake for 35-40 minutes. Check them periodically after 30 minutes by sticking a toothpick into the center—when it comes out clean, the brownies are ready.

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Cranberry Apple Crumble Pie

In this pie, the apples’ sweetness is perfectly balanced by the cranberries’ bite. It’s addictive!

FILLING INGREDIENTS:

1 pie crust (raw)
4 cups of honeycrisp apples
2 cups of cranberries (fresh or frozen)
1/2 cup of granulated sugar
1/4 cup of flour
1/4 packed cup of brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg

TOPPING INGREDIENTS:

1/2 cup of flour
1/3 cup of brown sugar
1/4 cup of butter (1/2 stick) – room temperature
1/4 teaspoon of cinnamon
A dash of nutmeg

DIRECTIONS:

  1. Preheat the oven to 375°F.
  2. Place the crust in a pie dish and bake it until it’s light golden-brown.
  3. Thinly & evenly slice the apples with a mandoline.
  4. In a large bowl, gently separate the apple slices & toss them with the cranberries.
  5. In a small bowl, mix 1/2 cup of sugar, 1/4 cup of flour, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon & 1/4 teaspoon of nutmeg.
  6. Toss the dry ingredients with the apples until the slices are evenly coated.
  7. Add the apples to the baked pie crust & set it off to the side.
  8. In a small bowl, mix 1/2 cup of flour, 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon & a dash of nutmeg.
  9. Add the softened butter to the small bowl & mix it with your fingers until it’s crumbly.
  10. Sprinkle the crumble topping evenly over the pie & cover it with foil.
  11. Bake 45-55 minutes, or until the topping is golden-brown.

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Salted Caramel & Chocolate Chip Cookies

These cookies absolutely heavenly when they’re fresh from the oven. The gooey caramel & chocolate combined with the fleur de sel will have you using the heart eyes emoji for days.

INGREDIENTS:
2 cups of whole wheat pastry flour
12 ounces of salted caramel chocolates
1 cup of brown sugar
1/4 cup of granulated sugar
3/4 cup unsalted butter (1.5 sticks) – room temperature
1 egg
2 teaspoons of cornstarch
2 teaspoons of vanilla extract
1 teaspoon of baking soda
1/2 teaspoon of sea salt
Fleur de sel or large sea salt flakes to sprinkle on top of cookies

DIRECTIONS:

  1. Preheat the oven to 350°F. Cover 2 large baking sheets with aluminum foil or a baking mat, or just grease them.
  2. Chop candies into very small bits.
  3. In a medium bowl, mix flour, cornstarch, baking soda & sea salt. Set it off to the side.
  4. In a large bowl, cream butter, granulated sugar & brown sugar together with an electric mixer.
  5. Stir the egg & vanilla into the large bowl.
  6. Slowly add the dry ingredients to the large bowl & mix them until they’re fully combined.
  7. Stir in the candy bits.
  8. Form the dough into balls & arrange them 1-2 inches apart on the cookie sheets. Sprinkle them with fleur de sel.
  9. Cook them until they’re golden-brown (about 15 minutes, but check them periodically after 10 minutes).
  10. Once they’re out of the oven & cooling, separate them from the pan with a spatula before the caramel hardens.

(inspired by this recipe)

What are your favorite dessert recipes to bake? Let me know in the comments!

Feather and flintGUEST WRITER: Robin Young Burinskiy of Feather & Flint
Robin is a writer & photographer living in the suburbs of Boston. Blogging occupies all of her waking hours—from 9 to 5, she’s the managing editor & content writer for a growing company’s blog; and in her free time, she recently started Feather & Flint, her lifestyle blog. She writes thought-provoking pieces about relationships & careers; gathers recipes & playlists for the perfect dinner party; posts photos & advice from her world travels; and so much more.  Follow along with Robin: Blog, Facebook, Instagram, Pinterest, Google+.

 

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