Tag: easy dessert

Categories
Dessert

Can’t tell the varieties apart? You just have to ‘apple’y yourself.

Apple strudels are easy to make with a sheet of puff pastry, some honeycrisp apples and warm spices and brown sugar to go with them. They pair nicely with a cup of tea or coffee.
Apple strudels are easy to make with a sheet of puff pastry, some honeycrisp apples and warm spices and brown sugar to go with them. They pair nicely with a cup of tea or coffee.

“Those apples were kind of pricey, weren’t they?” Joey asked me as we exited the grocery store recently.

“They’re honeycrisps,” I told him.

“So, they’re high-end apples?”

“I mean, kind of.”

It’s amazing that after 15 years of marriage, I can still discover new things about my husband. Case in point: he has no knowledge of apple varieties. At all.

I’m not saying I’m an expert, but I don’t think he could tell a Granny Smith from a red delicious.

OK, so it’s probably not that bad, but you get my point.

Regardless of his lack of apple knowledge, after I had my honeycrisps sliced up and baked with plenty of warm spices, Joey agreed that they were absolutely delicious, despite being a more expensive variety.

The recipe I tried comes from the Instagram account @tisrarewegetout. I switched up the seasoning a bit for my version.

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Apple Strudels

Apple strudels are easy to make with a sheet of puff pastry, some honeycrisp apples and warm spices and brown sugar to go with them. They pair nicely with a cup of tea or coffee.
Course Dessert
Keyword apple, brown sugar, cinnamon, cloves, easy dessert, fall dessert, ginger, honeycrisp apples, nutmeg, puff pastry, tea time

Ingredients

  • 13.2 ounce sheet puff pastry thawed
  • 2 large honeycrisp apples
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 egg

Instructions

  • Preheat the oven to 400 degrees.
  • Prepare a baking sheet (or two) with parchment paper.
  • Roll out the puff pastry and cut it into about four-inch squares. Place the squares about one inch apart on the prepared sheet(s).
  • Slice the apples into about 1/4-inch slices, and cut a hole out of the middle to remove the core. (There’s no need to peel them.)
  • Meanwhile, in a bowl, combine the brown sugar, lemon juice, cinnamon, ginger, nutmeg and cloves, and dip the apples in the mixture, coating them on all sides.
  • Place one coated apple slice in the middle of each puff pastry square, and fold the corners of the pastry up to the middle of the apple slice (you can cut some slits in the pastry to make it fancier, if you so desire).
  • Beat the egg in a small bowl, and brush each pastry with a liberal coating of egg. If you still have any liquid in the bowl from the sugar mixture, pour it evenly over the top of the prepared pastries.
  • Bake for 20 minutes or until the pastry is golden brown and the apples are softened.
  • Serve warm with some ice cream or a good cup of tea or coffee.

These were amazing right out of the oven. They were still awesome a day later, but the puff pastry wasn’t nearly as crisp after it sat in a container over night.

The warmth of the spices with the sweetness of the apples and crunch of the pastry was a fabulous combination.

This was easy to make, too, and would be nice for a breakfast or brunch or if you’re hosting an afternoon tea or coffee.

And I would argue this was worth the “high-end” apples—even if Joey is still not sure I actually know the difference.

This piece first appeared in print Aug. 28, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Make your own coffee ice cream from the ground(s) up

Dalgona coffee ice cream is based on the South Korean whipped coffee drink. It’s no churn, which makes it easy for anyone to make and enjoy.
Dalgona coffee ice cream is based on the South Korean whipped coffee drink. It’s no churn, which makes it easy for anyone to make and enjoy.

Back in college, when I decided I was going to change my major and get my teaching degree, one of my first undertakings was to learn what I deemed to be a very important teacher skill: how to drink coffee.

Growing up, the coffee maker only came out at our house if we were having company—neither of my parents really like it—so the smell of freshly brewed coffee was not part of my morning routine.

I started out with flavored coffees and lots of creamer. I would also make hot chocolate by substituting the water for hot coffee (this is delicious, if you’ve never done it).

Eventually, I tapered those additions off, and now, I enjoy black coffee all the time. It didn’t hurt that I also married into a family of coffee aficionados.

It hit me this week, though, that I missed what could have been the easiest way for me to love coffee right away: trying it in ice cream form.

This week’s recipe is a no-churn ice cream that is based on a whipped coffee that started as a street food in Busan, South Korea, called dalgona.

This comes from the blog “My Diaspora Kitchen” by Chichi Uguru. You can find the original recipe at https://www.mydiasporakitchen.com/coffee-ice-cream-dalgona-coffee-ice-cream/. My only alterations were to specify espresso powder and to use hot water to froth the coffee (you can use cold, but mine took quite awhile).

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Dalgona Coffee Ice Cream

Dalgona coffee ice cream is based on the South Korean whipped coffee drink. It’s no churn, which makes it easy for anyone to make and enjoy.
Course Dessert
Keyword coffee, dalgona, easy dessert, espresso, espresso powder, heavy cream, homemade ice cream, ice cream, instant coffee, no-churn ice cream, sweetened condensed milk, vanilla

Ingredients

  • 1 tablespoon instant coffee I used espresso
  • 1 tablespoon sugar
  • 1 tablespoon hot water
  • 1 can sweetened condensed milk
  • 1 tablespoon vanilla
  • 1/8 teaspoon salt
  • 2 cups heavy cream

Instructions

  • Combine the instant coffee, sugar and hot water in a mug, and using an electric beater or milk frother, beat until stiff peaks form in the coffee mixture.
  • In another bowl, combine the sweetened condensed milk, vanilla and salt, and stir until everything is mixed well. Fold in the coffee mixture.
  • In a freezer-safe mixing bowl, beat the cream until stiff peaks form, and fold in the coffee mixture.
  • Cover the mixture with plastic wrap, and freeze until the ice cream is solid.
  • Serve with your favorite toppings. (I used chocolate-covered espresso beans and a light sprinkling of the instant espresso powder.)

Despite dalgona coffee becoming an online trend that lots of people tried during the boredom of the COVID-19 lockdown, I never made it before. I need to make a cup on its own to try it, but I can tell you that the ice cream was absolutely heavenly.

It would be perfect with some chocolate sauce or some hazelnuts on top, too. It was creamy and tasted like a great iced coffee.

If you’re not much of a coffee person, I can’t promise that this ice cream will change your mind, but if you’re one of the many teachers in the community gearing up for back-to-school season, it might not hurt to have an emergency batch in the freezer, just in case.

This piece first appeared in print Aug. 14, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Turn to easy lemon cake when you’re squeezed for time

There are only three ingredients in this easy lemon cake (and one is optional). The best part is it can be served in slices to be eaten with a fork or as a finger food for your next gathering.
There are only three ingredients in this easy lemon cake (and one is optional). The best part is it can be served in slices to be eaten with a fork or as a finger food for your next gathering.

With plans to have company over recently, I was on the lookout for something easy to share for our snack table.

After perusing several websites, I landed on one of my favorite ways to make a quick sweet without working all that hard for it: a cake mix transformation.

The recipe I tried promised to produce lemon bars with only three ingredients—cake mix, pie filling and powdered sugar—and I decided I was in.

And these turned out well, although I wouldn’t really call these lemon “bars.” Because you use an angel food cake mix, these are more cake-like than bar-like, but they are still darn delicious, so regardless, you can’t argue with the results.

This comes from the blog “My Crazy Good Life” by Becca Ludlum. You can find the original post at https://mycrazygoodlife.com/3-ingredient-lemon-bars/. I didn’t add anything to this recipe, but I did leave something out when I made these. I didn’t feel like the extra powdered sugar was necessary.

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Easy Lemon Cake

There are only three ingredients in this easy lemon cake (and one is optional). The best part is it can be served in slices to be eaten with a fork or as a finger food for your next gathering.
Course Dessert
Keyword angel food, cake mix recipe, easy dessert, lemon bar, lemon pie filling, light dessert, powdered sugar, tea party

Ingredients

  • 16 ounces angel food cake mix
  • 21 ounces lemon pie filling
  • 1/2 cup powdered sugar optional

Instructions

  • Preheat the oven to 350 degrees. Prepare a nine-by-13-inch pan by spraying it with cooking spray or coating the insides and bottom with butter, and then set it aside.
  • In a mixing bowl, mix the dry cake mix and the pie filling until everything is well combined.
  • Pour the batter into the prepared pan and bake for 20 to 25 minutes or until the edges are lightly browned.
  • Let the cake cool completely.
  • Once it’s cool, evenly sprinkle the powdered sugar over the top, if you want to use it (this is plenty sweet and tasty without it), and slice into pieces.
  • This can be served as a finger food or eaten with a fork. Store any leftovers in an airtight container.

These had delicious lemon flavor without being overpowering. I think sometimes lemon bars tend to have a bit of a pucker factor that I’m not as big on, but these were light and tasty.

I was also really glad I left out the extra sugar. I think it would have taken away from the rest of the flavors.

I kept thinking these would be such a cute little dessert to serve at a tea party because of the lightness and the pretty pale yellow color. Putting a little strawberry sauce over the top would be absolutely delicious.

And despite the fact that these took almost no time or effort, our guests were happy to help us dig into them. Time in the kitchen can be very satisfying, but time with friends is much more rewarding.

This piece first appeared in print Feb. 27, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Combo recipe is piece of cake and easy as pie

A pumpkin pie cake can be made completely with pre-packaged ingredients but tastes homemade, making it a great dessert for anyone who isn’t a big fan of baking.
A pumpkin pie cake can be made completely with pre-packaged ingredients but tastes homemade, making it a great dessert for anyone who isn’t a big fan of baking.

One of my unofficial New Year’s resolutions each year is to try to use up the random ingredients hiding in my pantry.

In this case, one of the culprits was a large can of pumpkin pie filling that I bought by mistake, thinking I found a great deal on plain canned pumpkin.

It’s been staring at me, mocking me, for months, but I’m happy to report that the can is officially off the shelf and into this week’s recipe, which was a tasty and super easy dessert to make. If you don’t consider yourself much of a baker, stow this one away for the future, because this one take absolutely zero skill to create.

This comes from the blog “The Country Cook” by Brandie Skibinski. You can find the original post at https://www.thecountrycook.net/pumpkin-pie-cake/. I added cinnamon and swapped out salted butter in my version.

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Pumpkin Pie Cake

A pumpkin pie cake can be made completely with pre-packaged ingredients but tastes homemade, making it a great dessert for anyone who isn’t a big fan of baking.
Course Dessert
Keyword cake mix recipe, cinnamon, cream cheese icing, dump cake, easy baking, easy dessert, frosting, pumpkin pie, pumpkin pie filling, spice cake, spice cake mix

Ingredients

  • 30 ounces pumpkin pie filling
  • 4 eggs
  • 1 box spice cake mix
  • 1 cup butter melted
  • 1 teaspoon salt
  • 1 container frosting I used cream cheese
  • cinnamon for sprinkling

Instructions

  • Preheat the oven to 350 degrees. Prepare a nine-by-13-inch baking pan by spraying it with cooking spray, and set it aside.
  • Beat the pie filling and eggs until the mixture is smooth. Add in the cake mix, butter and salt, and beat until everything is well combined.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 45 to 55 minutes or until the center is completely set.
  • Let it cool completely before icing it, and then sprinkling it lightly with cinnamon. Store in an airtight container.

As you can see, this really is a super easy recipe, mostly because it’s made with all pre-made ingredients. But the combination really elevates all of it. The pumpkin pie filling gives the cake just a little bit of a pie texture, which was really nice.

And I received the added benefit of getting that huge can of pumpkin pie filling out of my pantry, along with a long-forgotten cake mix and the container of frosting. Win-win-win.

Hopefully, as I continue to dig through my shelves over the next couple of months, I will be able to find more treasures that work out just as well. And hopefully I’ll read labels a little better in 2025 so I don’t find myself in this same mess next January.

This piece first appeared in print Jan. 23, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Appetizer Dessert Snack

With the holidays in view, it’s time to dip into the season

For those in need of a quick and easy dish for the snack table this holiday season, this cranberry cream cheese dip is a fabulous addition for your guests.
For those in need of a quick and easy dish for the snack table this holiday season, this cranberry cream cheese dip is a fabulous addition for your guests.

As we head into the home stretch of 2024, we’re officially entering snacking season.

It’s that time of year when we all concede to our stretchy pants, eat with friends and family, and hope that our New Year’s resolutions will save us from having to size up when shorts season comes around again.

That being said, I want to let you know that I fully recognize that I’m complicit in the annual sweets and snacking, as I share interesting holiday dishes with you. The next month or so won’t be any different, though, so you’ll either need to shield your eyes when you see my name on the page for the next several weeks or just give in to the joy of the season.

This week’s holiday delicacy comes from Michelle Goth, who writes the blog “Blackberry Babe.” You can find the original post at https://blackberrybabe.com/2016/11/20/easy-cranberry-cream-cheese-dip/. I doubled the cranberry sauce and left out the sugar entirely in my version below.

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Cranberry Cream Cheese Dip

For those in need of a quick and easy dish for the snack table this holiday season, this cranberry cream cheese dip is a fabulous addition for your guests.
Course Appetizer, Dessert, Snack
Keyword cranberry, cranberry sauce, cream cheese, easy dessert, easy dip, easy snack, graham crackers, holiday snack, vanilla wafers, whipped cream, whipped topping, whole berry cranberry sauce

Ingredients

  • 2 8- ounce packages cream cheese softened
  • 14 ounces whole berry cranberry sauce
  • 1/2 cup whipped cream or whipped topping I used extra creamy

Instructions

  • Add all three ingredients to a mixing bowl and beat for several minutes until the mixture is creamy and well combined.
  • Cover and refrigerate for at least 30 minutes. Serve with graham crackers, cookies or fruit for dipping.

This was super, super easy to put together, and despite what I said in the beginning about my sweets advocacy, I didn’t feel the need to add sugar like the original recipe listed. I felt like it was plenty sweet enough with the extra cranberry and the whipped cream.

It wasn’t overly cranberry heavy on the flavor, even with the addition, so those who aren’t into that tartness won’t have to worry about this one.

You could also substitute fat-free cream cheese and whipped topping to really cut down on the calories, if you wanted to.

So, yeah, actually, I take back what I said about being a terrible influence. If you make a few modifications, it might not be so bad for your diet. (Of course, for next week, all bets are off.)

This piece first appeared in print Nov. 21, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Beautiful pastries are just within your ‘rasp’

Raspberry danishes include decadent sweetened cream cheese, along with tart fresh berries and crunchy puff pastry. They can also be made with pretty much any fresh berry, if raspberries aren’t your thing.
Raspberry danishes include decadent sweetened cream cheese, along with tart fresh berries and crunchy puff pastry. They can also be made with pretty much any fresh berry, if raspberries aren’t your thing.

Throughout our marriage, one of my side projects with Joey has been figuring out how to make foods he didn’t think he liked into something he likes.

This has been really easy for tons of vegetables and mushrooms, but I recently decided to tackle one that I thought might be impossible: raspberries.

I knew it was a difficult assignment for two reasons: 1. He’s not much of a dessert guy to start with, and 2. He’s tried raspberries several times over the course of our marriage and not really liked them.

Challenge accepted.

I decided to try three different applications for raspberries to see what he might go for, so if you’re like Joey and not much of a fan, I’ll apologize now for the bombardment of raspberries over the next few weeks.

The good news, though, is this week’s recipe can easily be made with any berries, so you still have options.

This comes from the blog “Vanilla Bean Cuisine” by Molly Pisula. You can find the original post at https://www.vanillabeancuisine.com/raspberry-danish/. I added extra ingredients, including bonus vanilla, in my version.

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Raspberry Danish

Raspberry danishes include decadent sweetened cream cheese, along with tart fresh berries and crunchy puff pastry. They can also be made with pretty much any fresh berry, if raspberries aren’t your thing.
Course Dessert
Keyword cream cheese, danish, easy dessert, fresh raspberries, powdered sugar, puff pastry, raspberry, vanilla

Ingredients

  • 1 or 2 sheets frozen puff pastry thawed in the refrigerator (I had about 13 ounces of pastry.)
  • Flour for rolling pastry
  • 1 egg
  • 8 ounces cream cheese softened
  • 3/4 cup powdered sugar plus some for decorating
  • 2 teaspoons vanilla
  • 6 ounces fresh raspberries

Instructions

  • Line a baking sheet or a couple plates that can fit in your freezer with parchment paper, and set it aside.
  • Lightly flour a cutting board or your countertop, and roll out the puff pastry to a square about 1/8-inch thick. Cut the pastry into about three-inch squares using a knife or pizza cutter.
  • Prepare an egg wash by beating the egg in a small bowl with a fork. Whisk in a tablespoon of cold water, and set it aside.
  • In a mixing bowl, beat together the cream cheese, powdered sugar and vanilla until the mixture is smooth.
  • To assemble, put a scant tablespoon of the cream cheese mixture into the middle of each square, and top it with three or four raspberries.
  • Fold one corner to the middle of the pastry, and then brush the opposite corner with a little egg wash and fold it on top of the other, pressing it a little to make sure it sticks.
  • Place the finished danish on the baking sheet. Repeat until all of the puff pastry is used. (There’s no need to put the danishes very far apart on the baking sheet at this point, so go ahead and squeeze them on there.)
  • Place the egg wash in the refrigerator to use later, and place the danishes in the freezer for at least 30 minutes.
  • When the 30 minutes is nearly up, preheat the oven to 400 degrees.
  • Line another baking sheet with parchment paper and place the danishes about two inches apart on the sheet. Using the egg wash from before, brush a solid coating all over each danish.
  • Bake for 25 to 30 minutes or until the pastry is golden brown and cooked through. Let them cool fully, and then sprinkle them with powdered sugar just before serving.
  • Store any leftovers in an airtight container.

I really liked these, and when I took them to the office, Adam declared them one of my better triumphs as of late. Plus, they were pretty to look at while being fairly low effort.

The sweetened cream cheese is a great compliment to the slightly tart berries, and the crisp of the puff pastry sends it over the top.

The real question, though, is how did Joey feel about them? I asked. He gave them an eight out of 10. Not too bad for someone who started out disliking the fruit entirely.

And with that newfound confidence, I was ready to give a few more options a try.

This piece first appeared in print on Aug. 8, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Breakfast Dessert Microwave

Beat the heat with a yummy microwaved dessert

If you’re looking for a very quick dessert or topping for ice cream or oatmeal, all you need is an apple and a few simple ingredients, along with a microwave oven.
If you’re looking for a very quick dessert or topping for ice cream or oatmeal, all you need is an apple and a few simple ingredients, along with a microwave oven.

Earlier this week, I made a fabulous apple cake. (I promise to share the recipe with you in an upcoming column.)

I realized after I peeled and diced all my apples, though, that I had more than the recipe called for, and while I put a few extras into the batter, I was a little nervous I was going to mess up the apple-to-cake ratio.

So then I had to decide what to do with a small bowl of extra apples. Thank goodness the Internet had an idea for me, and it was a delicious one at that.

The recipe I used comes from the blog “Salad in a Jar” by Paula Rhodes. You can find the original post at https://saladinajar.com/recipes/desserts/fruit/apples-in-a-bag/#recipe. I added extra cinnamon and cornstarch in my version.

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Microwave Cinnamon Apples

If you’re looking for a very quick dessert or topping for ice cream or oatmeal, all you need is an apple and a few simple ingredients, along with a microwave oven.
Course Breakfast, Dessert
Keyword apple, cinnamon, cooking for one, cooking for two, dessert for one, dessert for two, easy dessert, Granny Smith apples, ice cream topping, microwave cooking, oatmeal topping, quick dessert

Ingredients

  • 1 medium-sized apple I used Granny Smith
  • 1 teaspoon sugar or sugar substitute
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water

Instructions

  • Core and cut up your apple into bite-sized pieces (I diced mine). You can peel it or not, depending on your preferences.
  • Put the cut apple into a microwave-safe bowl.
  • Add in the sugar, cinnamon, cornstarch and water and stir to ensure all the apple pieces are well coated.
  • Loosely cover the bowl (I put a plate over the top of mine), and microwave on high for two minutes. If the apples are not fork tender, continue microwaving, 30 seconds at a time, until they reach your desired level of tenderness.
  • Carefully remove the bowl from the microwave, give the apples a stir and eat them as is or over ice cream, oatmeal, yogurt, etc.

This was really tasty, and it was a great summer dessert that I definitely won’t forget to use in the future, since it doesn’t heat up the kitchen. It basically makes a very nice, lightly sweet glazed apple.

I wished I had some ice cream in the freezer when I ate them. They would have been fabulous on a bowl of vanilla.

But they were also delicious on their own, and I have to admit that I didn’t save any for Joey to try, since he was out and about while I was doing my experimenting. I suppose there have to be some perks when you’re the one in the kitchen.

The nice thing, though, is I can easily make these again if we’re ever craving something sweet. And I’ll always know from now on what to do in the event of extra apples.

This piece first appeared in print on June 20, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Want to try something new? ‘Mousse’ around and find out.

This chocolate mousse is made with only three ingredients: coconut milk, sugar substitute and cocoa powder, making it a yummy dairy-free and vegan dessert.
This chocolate mousse is made with only three ingredients: coconut milk, sugar substitute and cocoa powder, making it a yummy dairy-free and vegan dessert.

During my junior year of high school, we read Nathaniel Hawthorne’s “The Scarlet Letter” in English class.

Our final project included the option to create a video, and for some reason, my group thought it would be an excellent idea to recreate scenes from the classic novel in a mashup with jokes from “Monty Python and the Holy Grail.”

As part of our filming, I purchased a “quick crack” coconut to use for horse hoof sound effects and learned quickly that this coconut did not want to crack quickly at all. In the end, my poor dad had to come to my rescue with a hacksaw. I was also horribly disappointed that coconut milk was not nearly as sweet as I thought it was. Many things were learned that day.

I was thinking about that this week when I bought a can of coconut cream for a recipe and then realized that it called for coconut milk. The good news is that they’re almost the same product. The only difference? Coconut cream has more fat and less water. And in this case, that was actually a benefit.

The recipe I tried came from the blog “Yummy Inspirations.” You can find the original post at https://yummyinspirations.net/2023/03/coconut-milk-chocolate-mousse-recipe/. With only three ingredients, there wasn’t much “spicing up” to do, so other than noting that you can also use coconut cream, I did not change anything in this one.

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Coconut Milk Chocolate Mousse

This chocolate mousse is made with only three ingredients: coconut milk, sugar substitute and cocoa powder, making it a yummy dairy-free and vegan dessert.
Course Dessert
Keyword cocoa powder, coconut cream, coconut milk, cream of coconut, dairy-free, easy dessert, keto, mousse, sugar substitute, vegan, vegetarian

Ingredients

  • 13 to 15 ounce can of coconut milk or cream
  • 2 to 3 tablespoons sugar substitute
  • 2 to 3 tablespoons unsweetened cocoa powder

Instructions

  • At least 24 hours before you want to make this, put your can of coconut milk into the refrigerator.
  • When you’re ready to make it, carefully spoon the coconut solids off the top of the can into a mixing bowl, leaving as much of the water behind as you can.
  • Beat the coconut solids, on high, for several minutes until it is smooth and forms soft peaks.
  • Beat in two tablespoons of sugar substitute and two tablespoons of cocoa powder, and once everything is well combined, give it a taste. Add another tablespoon of either if you want it sweeter and/or chocolatier.
  • Serve right away or refrigerate until you’re ready to enjoy.

This makes either one decent-sized serving or two smaller servings of chocolate mousse. If you’re not a huge coconut fan, you probably won’t like this one, but honestly, the chocolate overpowers the coconut overall, so it’s not as prominent as you might think.

The texture is pretty close to a mousse but definitely not as airy as a traditional one. It was a nice treat, regardless.

It also isn’t going to be fat free by any means, and despite using a sugar substitute, there will still be some sugar in this from the coconut milk. The bonus, though, is it’s dairy free and vegan, so it’s a nice substitute for people with some dietary restrictions.

And I got to learn yet another new lesson about coconut products.

Looking back on it, I’m guessing not too many people learn about tropical fruits as part of their reading of Hawthorne, but I’m also guessing not too many English teachers are in a predicament where they have to watch a stupid movie in order to understand their students’ equally stupid project so they can grade it. (Sorry, Mrs. Coleman.)

But I suppose the silver lining is we all received some surprising lessons in the process.

This piece first appeared in print on May 30, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Breakfast Cookies Dessert

Combining cookies and cinnamon rolls is totally friend‘chip’ goals

Chocolate chip cookie cinnamon rolls are exactly what the name implies: a gooey, delicious combination of cookies and sweet rolls. Since the recipe uses pre-made ingredients, it’s extremely easy for even amateur bakers to accomplish.
Chocolate chip cookie cinnamon rolls are exactly what the name implies: a gooey, delicious combination of cookies and sweet rolls. Since the recipe uses pre-made ingredients, it’s extremely easy for even amateur bakers to accomplish.

Every once in awhile, I run across a food idea so dumb but so obviously delicious that I just have to try it.

It happened when I made poutine tacos. It happened when I decided to try Mountain Dew and Doritos cupcakes.

And it happened again this past week, when I saw a simple recipe that promised to combine two high-calorie, delectable treats: cinnamon rolls and chocolate chip cookies.

So I went to the store, dumping a package of pre-made cookies and pre-made rolls into my cart and hoping no one who regularly reads my column saw me and wondered if I was losing a step.

And then I made magic in my kitchen.

I was right. They were dumb. But they were so, so good, and now that I have the knowledge that this can be done, it’s only right that I share it with all of you so you can shame buy packages of refrigerated dough and try this out at your house, too.

The recipe I tried comes from the blog “Dude Foods” by Nick Chipman. (If you’re into weird food experiments, he’s your guy.) You can find the original post at https://dudefoods.com/chocolate-chip-cookie-stuffed-cinnamon-rolls/. There were only two ingredients for this, so I didn’t change those up, but I did clarify some directions that should make your life a little easier when trying these.

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Chocolate Chip Cookie Cinnamon Rolls

Chocolate chip cookie cinnamon rolls are exactly what the name implies: a gooey, delicious combination of cookies and sweet rolls. Since the recipe uses pre-made ingredients, it’s extremely easy for even amateur bakers to accomplish.
Course Breakfast, Dessert
Keyword canned cinnamon rolls, cookie dough, easy dessert, quick dessert

Ingredients

  • 16 ounces refrigerated chocolate chip cookie dough
  • 12.4 ounce package of refrigerated cinnamon roll dough with icing

Instructions

  • Let the cookie dough come up to room temperature before starting assembly.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, and set it aside.
  • Cut two large pieces of parchment paper or waxed paper, and sandwich the cookie dough between them. Using a rolling pin, roll out the cookie dough to about one-quarter inch in thickness, trying to keep it in as much of a rectangular shape as you can.
  • Carefully remove the top layer of paper and set it aside. Unroll the cinnamon rolls and place them, lengthwise, evenly across the cookie dough. It’s OK if you end up with a little space between or if they hang off the end a little.
  • Take a table knife or pizza cutter and cut a line in the cookie dough between each cinnamon roll, making long strips.
  • Place the paper back on top of the dough. Slide it onto a baking sheet, place another baking sheet on top, and flip the stack over.
  • Now, peel the top layer of paper off and begin tightly rolling the cinnamon roll/cookie dough lines into rolls, and place them on your prepared baking sheet, spacing them at least an inch apart.
  • Once all of the dough is rolled, bake for about 15 minutes or until the dough is soft but set up on the bottoms. While the rolls are hot, cover them with the icing included with the cinnamon rolls. Serve them immediately and store any leftovers in an airtight container. This will make eight rolls.

I was seriously almost angry that these were so stinking good, because they were way too easy to make. They were soft and cinnamon-y and chocolaty and would be phenomenal with a big glass of milk. We were lucky to have a get together the day I made these, so I managed to get away with only eating half of a roll, which I shared with Joey, before passing these calorie bombs off on our friends. (Sorry, gang!)

I can officially cross another weird recipe off my to do list, though, and that’s pretty cool. I have discovered that curiosity is a large part of what drives my kitchen experiments, and I was happy to answer the “what if” of this food combination.

This piece first appeared in print on March 28, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Put this ‘four’midable cake on your list for this week

This cake is made with only four ingredients—yogurt, eggs, vanilla extract and cornstarch. It’s a lightly sweet dessert that pairs well with fruit, honey or maple syrup and has a consistency a bit like a custard.
This cake is made with only four ingredients—yogurt, eggs, vanilla extract and cornstarch. It’s a lightly sweet dessert that pairs well with fruit, honey or maple syrup and has a consistency a bit like a custard.

I was recently given the opportunity to speak to the Newton Kiwanis about the many projects I have been working on at the newspaper.

We enjoyed a great lunch and good conversation before I spent a bit talking about my job, including my over 10-year expedition into writing this column.

I noted to them that sometimes the recipes I try these days get a little weird, because I often feel like I’m running out of ideas for something new each week.

This week was definitely one of those weeks, but it was also one of those recipes that once I saw it online, I had to try it. It’s a cake that is billed as having only three ingredients. It actually has four, though, if you don’t count the toppings, so I decided to change the name. (See? There is accuracy in journalism.) Regardless, the combination sounded super strange, and I couldn’t resist.

This recipe comes from the blog “The Modern Nonna.” You can find the original post at https://themodernnonna.com/3-ingredient-yogurt-cake/. I doubled the vanilla in my version below.

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Four-Ingredient Yogurt Cake

This cake is made with only four ingredients—yogurt, eggs, vanilla extract and cornstarch. It’s a lightly sweet dessert that pairs well with fruit, honey or maple syrup and has a consistency a bit like a custard.
Course Dessert
Keyword cornstarch, easy dessert, eggs, low-calorie, low-fat, vanilla, yogurt

Ingredients

  • 1 1/2 cups vanilla yogurt
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 5 tablespoons cornstarch
  • Optional toppings: fruit honey, maple syrup, powdered sugar

Instructions

  • Line a nine-by-five-inch loaf pan with parchment paper, letting the excess hang over the edges a bit so you can remove the cake easily when it’s done.
  • Preheat the oven to 350 degrees.
  • In a mixing bowl, whisk the yogurt and eggs until they are smooth.
  • Whisk in the vanilla and cornstarch, and continue stirring until everything is well combined.
  • Pour the mixture into the prepared loaf pan and bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool, gently remove it from the pan using the parchment paper, and transfer to a serving plate. Top with fruit, honey or maple syrup and sprinkle with powdered sugar, if desired. Slice and serve.
  • Refrigerate any leftovers in an airtight container.

This. Was. Weird. It had a bit of a custard consistency, but it was firm enough to slice easily, too. I opted for honey and powdered sugar on mine, and it was very lightly sweet. Joey and I agreed it would have been even better with some fresh berries on top. The flavor profile reminded me a little bit of tapioca pudding.

Also, be ready for this to puff up a whole lot and then fall to being about two inches tall.

The recipe’s author also noted that you can use any other flavor of yogurt that sounds good, too, so if you’re in the mood to experiment even further, you have tons of options.

I really enjoyed my time with the Kiwanis, although no one seemed particularly excited by my explanation of this week’s weird recipe.

To each their own, I suppose.

This piece first appeared in print on March 14, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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