‘Dessert’ Articles at Sweetnicks

Recipe: Pavlova

January 5, 2021 · Sweets

A little time consuming, but super simple and using ingredients you likely have on hand already … let’s make Pavlova!

Once I get a random thought in my head, it’s hard to shake. I don’t know that I’ve ever given pavlova much thought, but a friend posted a picture of a pavlova she made last week, and all the sudden I couldn’t get it out of my head. With a reasonably chill weekend before our holiday break ended, a lazy Sunday at home proved to be the perfect time to make it.

Pavlova has Australian and New Zealand origins and got its name after Russian ballerina Anna Pavlova. It dates back to the early 1900s. The recipe my friend used was from The Home Cook’s Kitchen, and I used that one as well. It uses typical pantry ingredients and is very quick to make. The only hard part is keeping it in the oven without peeking for three hours! Ok, I admit I may have peeked once. I’m only human after all.

Mine didn’t have a natural indent in the top, but that is likely due to how I shaped it before popping it into the oven. Once it was time to pull it out, I sliced up some fresh strawberries and served them alongside pieces of the pavlova. A light crispy meringue shell, gooey sticky marshmallow cream center, and sweet ripe strawberries … it was a perfect sweet finish to our weekend.

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Recipe: Homemade Cinnamon Rolls

June 29, 2020 · Sweets

Can homemade cinnamon rolls be “quick and easy” to make? Turns out, the answer is YES!

When my oldest was in the 12-14 year range, he hung out at the mall a lot, and more often than not, he would scarf down a cinnamon roll from Cinnabon while he was there. Although he doesn’t really have a sweet tooth, that was one of his few indulgences.

His days of aimlessly wandering the mall are mostly long gone, but the occasional craving for a cinnamon roll still pops up, so when I spied a recipe for homemade cinnamon rolls, I was intrigued.

Baking many different breads (along with gardening) has been a sort of therapy for me over the past few months. Basically after years of passing by any recipe that had yeast in it, I am now making all the recipes that have yeast in it. When the world seems so heavy and upside down, the idea of putting a few simple ingredients into a bowl and letting it do its thing is about all the energy I can muster.

True to its promise, these cinnamon rolls were very simple to make. Although they have to be left alone to rise for a bit, you can make them when you wake up and still be enjoying a leisurely breakfast.

One last note: I usually get really put off by recipes that are LONG, but don’t let that deter you. It may be long, but it’s still simple, and the result are soft pillowy bits of deliciousness slathered in cream cheese frosting.

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Recipe: Humble Pie

November 19, 2018 · Narrative

A delicious, creamy Peanut Butter Pie that is perfect for your Thanksgiving table … or to celebrate the every day.

I have seriously been an awful blogger later, and for that, I apologize. It seems like ever since I quit my “day job” nearly three years ago, my routine is non-existent. Mostly because it is. Life is wonderful, but no two days are alike, and sometimes that’s awesome and sometimes that’s … ack. I have missed blogging regularly though, and coming to talk to you here, to share bits and pieces of what’s going on in the O’Malley household, and recipes and travel, and everything in between. It’s crazy to think that when I first started blogging in 2005, I did it seven days a week, and now I can barely eek out a day or two a week!

I feel guilty that I’m not here more, and don’t want to make promises I can’t keep, but my short-term goal is to commit to at least one post a week, and see how it goes from there. I’m still cooking up a storm, raising my little family, going on adventures, teaching classes, and living life, and hope to share a little more consistently.

So here goes…

If you’re a regular reader, you know how much I love the holidays. All of them! If I had to pick one, Valentine’s Day is still probably my favorite (because how can it not be when it celebrates love?), but Thanksgiving is a really really close second. But it’s like picking my favorite child, let’s be honest, I couldn’t possibly!

Last Thanksgiving, or maybe it was the year before, my sister made this Humble Pie, and it was sooooo good. It reminded me of a Frozen Peanut Pie that we had during a summer vacation when we were kids, and I finally got the recipe from her. It’s actually very similar to the one I remember from my childhood, but will have to make that one another time so I can, ahem, properly compare. It’s from the Serendipity cookbook, of New York City restaurant fame.

This one is so rich and creamy, and seriously perfect for anyone that LOVES peanut butter. Although the recipe *looks* long, it doesn’t really take that long to make. You just make the crust, and the filling, and you’re done. Maybe 30 minutes start to finish, and then an hour or two chilling in the fridge? Not too terrible at all when you’re rewarded with spoonfuls of this decadence.

While it is perfect for your Thanksgiving Day dinner table, it would seriously be at home any other day as well. And since it’s Thanksgiving week, I’ve included some of our favorite tried-and-true Thanksgiving recipes below. Wishing you and your family a wonderful holiday!

Appetizers
Spinach Cheese Squares, Cheese Delights and Sausage Cheese Balls are all tried-and-trues and have hit our table for various occasions for many years. The Spinach Cheese Squares and Cheese Delights are recipes that my Mom made for us when we were kids, and I love that our kids (mine and my sister’s) enjoy them as much as we did back then. The recipes are easy, delicious, and take just a few minutes of prep; you can totally make them in advance to save some of that Big Day stress. I’ve made the Spinach Cheese Squares for many Cabot cheese tastings that I’ve done and, seriously, everyone raves about them. There’s a reason we’re still making a recipe that’s been around since the 70s.

Side Dishes
After appetizers, side dishes are my second favorite part of any meal, and the main course is honestly just an after-thought. I made this Sweet Potato Souffle for the first time seven years ago, and I still love it just as much today as I did that first day. Even if you don’t like sweet potatoes, I think you’ll like it, and you can easily make it with nuts and half with marshmallows, to appease everyone at the table.
This Cranberry Conserve has been hitting our table for, like, ever, and it’s on my list for this week. I’ve always hated cranberries until this recipe came along.
Make Ahead Mashed Potatoes are smooth and creamy and everything mashed potatoes should be. Total comfort food, and bonus points for getting something checked off your list ahead of time to free up valuable oven space. You can also check out a Cheddar and Chives version I created for the folks at Bangor Daily News last year right here.
Cranberry Broccoli Salad is super colorful, with a nice crunch, and very simple to pull together. And it has bacon in it, so, winning. I make a version of it year ’round and just leave off the cranberries.
Emeril’s stuffing is a go-to, although I usually leave out the oysters since my family doesn’t care for them. Yep, they don’t know what they’re missing.

Dessert
Grandma Ople’s Apple Pie is the easiest pie ever and your guests will think you slaved for hours. It will be our little secret. For a Friendsgiving I hosted a few years ago, I made individual versions – so fun, and had a group of kids make them in my kitchen recently for a baking class.
Caramel Apple Cheesecake is one of those awesome, sneak-attack desserts because it looks like it took you hours to make, when, in fact, it didn’t. Delicious, even if you’re not a huge cheesecake fan.
This Cranberry Nantucket Pie is perfect when you’re looking for something a little different.
Many years ago, my Mom made Paula Deen’s Pumpkin Gingerbread Trifle and it remains one of my favorites, and it looks so pretty in a clear glass trifle dish.
I created this Caramel and Toasted Coconut Rum Cake for the folks at Captain Morgan a few years ago, and it is simple and perfect for Thanksgiving. Delicious and understated, it’s nice when you don’t want something quite as heavy as the usual fare.

As for the main event, I’ve actually never cooked a whole turkey, so you’re on your own there! But for even more inspiration, check out this Thanksgiving-themed Pinterest board.

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Recipe: The Ultimate Fudgy Brownie

August 1, 2017 · Narrative

Thick, fudgy, and the ultimate brownie, this is a recipe you need in your wheelhouse.

Truth be told, I don’t have much of a sweet tooth, but there are a few things I find hard to resist. Fudgy brownies are definitely one of them (and it doesn’t hurt that it’s my teenager’s go-to dessert either).

Which means, if I make a batch of these Ultimate Fudgy Brownies, I make sure to give at least half of them away to friends and neighbors because I just can’t have this temptation in the house too long.

#cleaneating be damned.

The recipe uses simple pantry ingredients that you likely have on hand and comes together quickly, so it’s a perfect recipe to have on hand when you’re having last-minute dinner guests, a house full of teenagers, or need something to welcome a new neighbor to the area.

And, tbh, once you have these brownies, I swear you’ll never buy a boxed mix again.

I mean just LOOK at how thick and fudgy they are! And since they’re so thick, you might think they’re achingly sweet, and surprisingly they’re not. They’re just the right balance of being … just enough.

Over the years, and mostly because of Nick’s love of brownies, I’ve made probably dozens of different recipes, trying to find the perfect one (much like our quest for the perfect chocolate chip cookie). Although there’s always room for another “best,” recipe to topple this one, I think it’s safe to say that this recipe is our new go-to.

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Recipe: Cookie Crumble Pudding Parfaits

December 29, 2016 · Narrative

A super simple, completely customizable pudding parfait recipe that is kid-friendly and adult approved. Which is pretty much my favorite kind of recipe, like ever.

So this week, I did a kids craft and food workshop at several libraries. I had the craft portion all figured out … easy peasy since we’re heading quickly towards the New Year’s Eve holiday celebration. We made noisemakers and personal confetti packets.

Because I am apparently ALL ABOUT sending the mess and noise home with the kids at end of the workshop.

#sorrynotsorry

But I also needed a dessert recipe component as well, and hemmed and hawed about what to make with the kids. One thing I’ve found since I started teaching these workshops in June is that individual recipes are the best, because every kid wants to be doing something AT ALL TIMES, so individual recipes means they can do just that.

I ended up going with these Cookie Crumble Pudding Parfaits. Deliciously simple and completely customizable, so once you have the guideline down pat, go crazy and make it your own.

Which means you can keep it super easy for the kiddos, or make it all complicated and fancy to appeal to grown-ups as well.

Because … rules? Who needs ’em?

The basic premise is mixing pudding with Cool Whip because that makes it lighter and fluffier and … well … better. And then layer whatever you want in between. For my workshops this week, we went with vanilla pudding, and crumbled nilla wafers as the layers, along with mini marshmallows (those crazy kids!), and a smattering of diamond crystal sugar on top.

Because things that sparkle are always better.

For a more grown-up palate … chocolate pudding with crushed biscotti and salted caramel layers with homemade whipped cream on top would be pretty amazeballs. And fresh fruit would make an equally awesome layer as well!

Just have fun with it … and enjoy!

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Recipe: Blood Orange Olive Oil Brownies

July 5, 2016 · Narrative

A subtle little twist on a from-scratch brownie recipe, these Blood Orange Olive Oil Brownies are a little taste of summer sunshine.

With a teenage boy in the house, having an assortment of snacks is a given, and for the most part, he snacks pretty healthily. He does, however, have a thing for brownies, so every once in awhile I bake up a batch for him, and he usually knows they’re coming before I’ve even taken them out of the oven.

The nose knows.

This is a super simple, made-from-scratch brownie recipe, with one subtle difference. One of the ingredients is blood orange olive oil. Unique, right? The original recipe also calls for vanilla extract, but to bump up the orange flavor and scent just a tad more, I swapped that out and added orange extract instead. Check your local specialty grocery store for the blood orange olive oil. If you can’t find out, regular olive oil will do.

A delicious, sweet treat for teenagers and sweet tooth non-teens alike.

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Recipe: Cinnamon Sugar Braid

April 7, 2016 · Breakfast, Narrative, Sweets

A very simple, very delicious recipe for a beautiful Cinnamon Sugar Braid … perfect for an easy breakfast morning or a mid-afternoon pick-me-up.

My teenage son loves cinnamon rolls.

So when I see a recipe that mimics the flavors he loves so much, I usually bookmark it.

Or pin it.

Or take a screenshot of it.

And man, is my phone ever filled with screenshots.

So much so that I wish the Apple gods would invent a way to categorize them in folders.

To save me from myself.

But this recipe…

I had a few minute after Madeline’s dance class, and before I needed to get started on dinner, which was exactly enough time to whip this up.

As soon as the cinnamon sugar smell started wafting through the house, Nick came running downstairs looking for cinnamon rolls.

Naturally.

He happily settled for ripping off a piece of the fresh-from-the-oven Cinnamon Sugar Braid.

I’m not a big cinnamon roll fan myself (too sweet), but man, I was just happy to look at the finished product.

Gorgeous.

Just gorgeous.

Perfect for an easy and sort of special breakfast.

An after school snack.

Or a ravenous teenager.

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Recipe: Fruit Pizza {#TheCakePlateProject}

March 31, 2016 · Narrative, Sweets

A delicious, slightly healthy, mostly awesome twist on dessert.

Every time we would go visit my grandmother in Texas, she would have a Fruit Pizza waiting for us as soon as we arrived. Although my grandmother wasn’t the easiest person to get along with, her Fruit Pizza (and the act of her making it for my sister and I) was one of my fondest memories of her, and something I’ve continued to share with my kids over the years.

And as I told my kids this weekend when we were talking about it, considering the fact that my grandmother basically subsisted on rice cakes and boiled chicken for herself, this Fruit Pizza was the ultimate indulgence.

When I volunteered to make dessert to bring to my parents’ house for Easter, I searched Pinterest and flagged a bunch of the usual suspects.

Cute cupcakes that look like bird’s nests.

Easter bunny cookies.

Easter bunny cakes.

You know the drill.

But then, for some reason, Fruit Pizza popped into my head.

Perfect.

Slightly sweet, kind of sort of healthy, and a solid food memory.

Over the years that I’ve been making it for my kids, I have made many iterations (Pillsbury has an awesome rainbow version).

When my grandmother made it, she used sugar cookie dough from Pillsbury, spread it with plain cream cheese, then a layer of drained, crushed pineapple, and then the assorted fruit.

When I’ve made it that way, I am usually obsessive about draining the pineapple because it makes for a soggy crusty in the days that follow, although my sister says that’s the best part.

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Recipe: Espresso Chocolate Chip Cake with Espresso Buttercream Frosting {#TheCakePlateProject}

February 29, 2016 · Narrative, Sweets

Light, fluffy, espresso-infused cake with the most amazing buttercream that ever was. Let’s start #TheCakePlateProject!

Last month, I was rearranging stuff in our dining room hutch and happened to notice just how many cake plates and cake stands I have.

I guess it’s a bit of an addiction, but I find it hard to pass up a pretty cake stand.

Although in my defense, I have under 10.

So not too terrible.

And knowing how many I already have, I am very picky about adding to the collection.

I don’t add just for the sake of adding.

It has to be different enough to warrant the space in my home, and I’m like that with most things.

But that got me to thinking… I want to make a concerted effort to use my cake stands more.

Not just for holidays and birthday cakes.

And so, #TheCakePlateProject was born.

Once a month, I will be sharing a new recipe worthy of using YOUR OWN beautiful cake stands.

Since I had already been in the kitchen all afternoon, I wanted a recipe that was simple to start us off. Making dinner for Sunday evening, and my breakfasts and lunches for the week had already used up most of my energy, so I used a boxed cake mix and started doctoring it.

No guilt when using a cake mix, because it’s really just pre-measuring your base ingredients.

#winning

I added some espresso and mini chocolate chips and now it’s a completely different animal.

But honestly, the star of this show is the Espresso Buttercream Frosting.

If you’re a long-time reader, you know that buttercream is pretty much my favorite kind of frosting.

And this version takes it to completely differently levels.

Even if you don’t make the cake, MAKE THE FROSTING.

Especially if you love coffee.

Or espresso.

Or cappuccino.

Or anything in the caffeine family.

It is SO good.

And I don’t really have a sweet tooth.

I actually ended up pouring water in the bowl that had the leftover frosting in it.

Just so I could stop dipping my finger in for swipes.

It is that good.

Half of the cake went to a neighbor, and the rest is going to my office tomorrow. The other part of my plan with this project is to gift them, and make other people happy.

Because, luckily, unless it’s chocolate, my kids don’t go crazy for cake. And I don’t need any temptation.

So a project that makes good use of beautiful dust collectors AND puts smiles on other people’s faces?

Can’t think of anything better.

I hope you will join me with my new monthly project. If you do, use the hash tag #TheCakePlateProject and tag me. Let’s get ALL of our beautiful cake stands and cake plates out there in the every day. I can’t wait to see YOURS.

*Details: The cake plate above is from HomeGoods (here is a similar one from Amazon), and the little flags are from the dollar spot at Target. LOVE THEM. Because, glitter.

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Recipe: Flourless Chocolate Cake

February 18, 2016 · Narrative, Sweets

Moist, dense, and fudgy, this Flourless Chocolate Cake is a super simple cake designed to impress.

After copious amounts of cake, cupcakes, and cookies to celebrate Madeline’s birthday over the last week, you would think we would be done with sweets for a bit.

You would be wrong.

We were almost done.

On Monday, we all converged at my sister and brother-in-law’s place to celebrate her birthday, and I volunteered to bring dessert.

At that point, between all the cooking and baking I had done for Madeline’s birthday, coupled with the fact that we don’t currently have a working dishwasher, I was pretty over doing any more dishes.

Which means when I was trying to decide what to make, I wanted to keep it simple, but still have something worthy of the occasion.

I originally went with chocolate-studded brownies, but it didn’t yield enough for everyone, which means I was scrambling for a second dessert at the eleventh hour.

So much for keeping it simple.

The best laid plans and all.

I had noticed this Bon Appetit recipe for a Flourless Chocolate Cake earlier in the week, and since I had just cleaned out all our kitchen cabinets, I knew I had most of the ingredients on hand.

The recipe comes from celebrated cookbook author, Richard Sax, who has quite the library of cookbooks, and this particular recipe is actually featured on the cover of his Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes cookbook.

If you haven’t had flourless cake before, it is something pretty special. More dense than traditional cake made with flour, it also is extra fudgy and downright delicious.

Which made it perfect for birthday celebrations.

Bonus points for being able to slide it into the oven under thirty minutes after the decision to make it.

It’s a good recipe to keep on stand-by … for when you are having last minute guests over. For when you are in the mood for something slightly rich and very chocolatey. For when you have a double birthday weekend sandwiched around Valentine’s Day.

Or just because.

Topped with whipped cream, it was perfect.

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