'Lil Burgher Delights

Food for the Mommy Types

Marscapone & Strawberries February 24, 2011

Filed under: Burgh Delights,Desserts — mrsgregwillis @ 7:00 am

Last week, I got Greg and I a Valentine’s Treat from the local GE. It was so delicious, I had to share with you all and make you jealous.

The marscapone filled chooclate covered strawberry deliciousness…Yum.


Chocolate Bacon Cookies February 18, 2011

Filed under: Desserts,From Others — mrsgregwillis @ 2:30 pm

With both my pregnancies, I really didn’t crave anything…except for some bacon. So, I couldn’t resist when a fellow Burgh blogger posted a recipe for Chocolate Bacon Cookies. For me, it was the perfect combination of salty and sweet, just what I wanted. The batch made about 5 dozen drop cookies. I am not denying that I was taste testing both the batter and the cookies throughout the process. They won’t make the Christmas Cookie list, but they are definitely something to enjoy every once in awhile.

CHOCOLATE BACON COOKIES (from @rebelliousflaw

1 1/2 c flour
1 c cocoa
1 1/2 c brown sugar
3/4 c butter (melted)
8 oz semi-sweet chocolate
3 eggs (slightly beaten)
1 c chocolate chips
1/4 c bacon bits
1/4 c milk

Preheat oven to 350
Mix together flour, cocoa, and brown sugar
Melt butter
Melt semi-sweet chocolate
Add melted butter and melted chocolate to dry ingredients
Mix well
Add eggs and mix well
Beat in chocolate chips and bacon bits
Add milk to dough as needed to make it of a ballable/droppable consistency
Using a cookie scoop, drop cookies on parchment paper lined baking sheet
Sprinkle tops of cookies with a pinch of salt
Bake approximately 10 minutes


Other Treats… December 12, 2010

Filed under: Desserts — mrsgregwillis @ 3:50 pm

Yesterday, the big successes were clearly the cake and white chocolate cookies. But, I spent the day working on crossing a few things off my Christmas Treat list. Not all of them turned out great, and I am ok with that.

First up was How Sweet Eat’s 3-minute-fudge. I am doubting my microwaving skills because I think know I just didn’t let it get smooth enough. Still, it tastes great and is ready to be pulled out on Christmas morning. Note, I sprayed my baking pan and it stuck, thus the torn out by fork look compliments of the Mr.

I also tried How Sweet’s Cake Batter Chocolate Bark and I swear it was supposed to have a beautiful White Chocolate top layer. Apparently, I spread the white chocolate while it was too hot and it melted my layer of chocolate underneath. The husband, always seeing the positive, cheered me on, saying “That’s how we do it in our house, mix up that chocolate and white”. He is so insightful, huh? Here it is, on the wax paper post-freeze and in the tub ready for storage.

And finally, the treat I had been craving. Yet, I messed it up, forgetting a very important step! I forgot to bake the crackers once the toffee covering was on! Go over to “Trying Our Best” to find a good recipe for this treat as I think I’ll be heading out to buy some more chocolate and try this one again. Ours was quite smooshy, but it still tastes half-ok. 🙂


White Chocolate Cherry Shortbread Cookies December 11, 2010

Filed under: Desserts — mrsgregwillis @ 6:21 pm

One of my newest favorite cookies is this delicious concoction from Better Homes & Gardens, White Chocolate Cherry Shortbread cookies. They were one of the many cookies on the “Always Faithful” cookie buffet at the Island Brunch (one of the great events during my friend Amanda’s wedding weekend in OBX). Being pregnant, I could NOT get enough of these cookies and got the recipe from her mom’s friend once we returned. They have now become one of my Christmas cookies, and today I got spend some time making them. I am also sharing this recipe for @mrsflyboy’s Cookie Hop because they are so great!


You start with finely chopping 1/2 cup of marascino cherries. I cut into one and immediately decided this was going to take FOREVER. Out came the food processor and they turned out the PERFECT consistency.

Next was mixing flour, sugar, and butter until it was fine then adding in the cherries, white chocolate, red food coloring, and almond extract. One of my Christmas wishes is a good set of mixing bowls, because I could not get this dough into a nice ball within my largest mixing bowl, so I threw it on the counter to get what I needed.

The next step said to use a sugar coated glass to squish balls of the dough…I used a sugar coated kid and she absolutely loved it.

Off they went into the oven for about 12 minutes and they came out perfect.

After some cooling time, I made the white chocolate/shortening dip and rolled them in a glitter and sprinkle mix. We then resisted their temptation as the 60 cookies stared us in the face. (Ok, it made 62, but Greg and I could NOT hold back so we ate them.) Success indeed!

And here is the recipe:

1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


Vegan…or Lactose Free…Icing

Filed under: Desserts — mrsgregwillis @ 5:03 pm

During my attempt to bake the day away, I made a delicious recipe that only called for 1 tablespoon of yellow cake batter. What was I going to do with the 99% of the box that was left? Make a cake. Who cares that it was missing a tablespoon, the cake still came out great. Since our little girl is lactose intolerant, we find very little that she can eat…but cake with the RIGHT icing is one of those things that is actually ok to give her. So, I needed to find an icing recipe that would work with all this cake I baked.

Luckily, I took the Wilton I Course in Cake Decorating and knew that with some milk, powdered sugar, flavor, and shortening I could have icing. But, the problem with that, uh, milk! So I started desperately searching the interwebs and I stumbled on this recipe and substituted the 1/2 c margarine (which I didn’t have a vegan or lactose free version of) with the other 1/2 cup shortening. I HATE soy milk, but I figured, it’s for my daughter, so go with it. As I was mixing, I tempted fate and took a taste. Indeed, the icing was the fluffiest, most delicious concoction. The little one tested it and we waited for an allergic reaction (there was none) and the cake to finish (always takes forever). Here is what happened…