Showing posts with label easy dessert. Show all posts
Showing posts with label easy dessert. Show all posts

How to Make Chocolate Chip Cobbler by Cleo Coyle

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Liquefied chocolate bubbles up through this baked cobbler like a Willy Wonka primordial swamp. While still warm and magnificently gooey, spoon it into bowls and serve it with ice cream or whipped cream. Now that's eating with joy!

http://www.coffeehousemysteries.com/userfiles/file/ChocolateChipCobbler_CleoCoyle.pdf
Click here to download
this recipe as a free
PDF document.
To download this recipe in a free PDF, click here. To see the rest of this blog post with large, step-by-step photos, scroll down, or click on the read more link below.

~ Cleo Coyle, author of
The Coffeehouse Mysteries














Insanely Easy Cherry Streusel Coffee Cake for Mother's Day from Cleo Coyle

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With three generations of women featured in our Coffeehouse Mysteries, we often hear from mothers who pass our books to their daughters, as well as their own mothers, mothers-in-law, and grandmothers. To celebrate the many generations of women who read our books, my husband and I are delighted to wish our readers a Happy Mother's Day!


Click here for free recipe PDF.
In honor of the day, I am also sharing this insanely easy Cherry Streusel Coffee Cake, slightly adapted from a recipe that came to me from a Coffeehouse Mystery reader, as well as a mother and grandmother, named Shirley Jackson. May you bake with love and eat with joy! ~ Cleo 


To download this recipe as a Free PDF, click here


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How to make TWINKIE RUM BABA from ONCE UPON A GRIND by Cleo Coyle

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The rum baba is basically a yeast or sponge cake fortified with an easy-to-make rum syrup. I grew up with an Italian version that included pastry cream in the center. That's why the Twinkie makes a great shortcut to a festive dessert, and a fun conversation piece for holiday trays.

Click here to download
this recipe as a free PDF.
Of course, you don't have to use Twinkies. You can always substitute thick slices of pound cake, brioche, or even challah. But don't skip the whipped cream, it's a must for full enjoyment of this dessert. 

Click here for a fast printable copy of this recipe or read the entire post by scrolling down or clicking here or on the "Read More" link below, and...

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

How to Make Chocolate Chip Cobbler by Cleo Coyle

Print Friendly and PDF

Liquefied chocolate bubbles up through this baked cobbler like a Willy Wonka primordial swamp. While still warm and magnificently gooey, spoon it into bowls and serve it with ice cream or whipped cream. Now that's eating with joy!

http://www.coffeehousemysteries.com/userfiles/file/ChocolateChipCobbler_CleoCoyle.pdf
Click here to download
this recipe as a free
PDF document.
To download this recipe in a free PDF, click here. To see the rest of this blog post with large, step-by-step photos, scroll down, or click here or on the read more link below.

~ Cleo Coyle, author of
The Coffeehouse Mysteries














Chocolate Fudge Pumpkin Cookies with Pumpkin Spice Glaze by Cleo Coyle

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http://www.coffeehousemystery.com/userfiles/file/CleoCoyle_ChocolatePumpkinCookies.pdf
Click here for the
free recipe PDF.
Healthified! These delicious chocolate cookies may have the flavor and texture of fudge brownies, but they are lower in fat. An entire can of pureed pumpkin takes the place of shortening in the recipe, bringing iron, dietary fiber, and vitamins A, C, and E to this Halloween party.


To download the recipe, click here for the free PDF. Or read the entire post now by scrolling down or clicking here or on the read more link below, and may you eat with pumpkin spice joy! 

~ Cleo Coyle, author of
The Coffeehouse Mysteries




Easy Italian Honey-Glazed Peach Crostata with Fresh Ginger Whipped Cream from Cleo Coyle

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Cleo Coyle, author of the
Coffeehouse Mysteries.
To learn more about
my books,
click here.



Got peaches? Here's a nice use for them. A crostata is an Italian dessert tart, usually made with jam or fruit. This is my easy version of a rustic, free-form crostata. How easy? I'm using a pre-made Pillsbury pie crust. 

To get the recipe, click here for a PDF document that you can print, save, or share, or scroll down...