Sometimes, you just feel like a little cake. Especially chocolate cake. (Am I right or am I right?!?) And that’s when mug cakes come in so handy. They are fast, easy and tasty — and they totally take care of the cake craving.

To make a mug cake, you stir together a few ingredients in a mug until it’s nice and smooth. Then you pop it in the microwave for a minute or so. Wait for it to sit for a short couple minutes and you have something incredible.

What’s better is that with a little tweaking of the ingredients, you can add nuanced flavors that make the mug cake really special. That’s exactly what I did with this mug cake. I took my favorite mug cake recipe and traded the normal milk added for International Delight York® Peppermint Pattie Creamer, giving it an amazing peppermint flavor. And then I stirred in some white chocolate chips, which created a fudgy double chocolate bottom to the cake.

It’s super easy. It’s delicious. And it’s ready in under five minutes … does it get any better?

Also, International Delight — the sponsor of this post — wants to know “What’s Your Id?” Head over to that link to see the huge variety of flavors available from International Delight. Seriously — the selection is impressive.

What’s Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor at http://whatsyourid.com.

Disclosure: This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Quick Double Chocolate Peppermint Mug Cake appeared first on Sarah's Cucina Bella.

When my husband and I bought our house nearly nine years ago, one of the first things we did was to buy a shiny new grill — a good one. We were young and excited and spared no expense on our appliances or grill — and that’s something I am very glad for. We made some really good decisions, even if they weren’t the most sensible ones.

Over the years, our grill has resided on three different sides of our house. It’s been bruised and beaten by weather and seasons, and has had parts replaced — including the hood after the original was crushed. But over the years it has remained as reliable as the day we bought it. Still, when I went to turn it on last fall and couldn’t even get the starter to click, I was concerned that our grill was nearing its end time. I mean how many lives can a grill have?

Thankfully, after a long winter of rest and with a fresh propane tank, it’s back to fabulous grilling. Heating it up and tossing dinner on the grates is like a rite of passage in the springtime — a symbolic gesture that formally says goodbye to winter and hello to the warmth and joy of spring and summer. I am so happy to be grilling again.

And these days, I am grilling something super fun. Like “hey, kids, mama’s the coolest” fun.

Grilled Raspberry Cheesecake Turnovers.

Seriously. Dessert on the grill is the best. And in this case, it’s also wildly craveworthy. These tender, flaky turnovers grill up with a note of smokiness. And they are literally stuffed with creamy vanilla-tinged cheesecake and sweet raspberry filling.

My goodness, they’re good.

Not a speck was left from these babies when I handed them over to the kids and Shawn. Not a single speck.

Dessert on the grill?!? Come on, that’s a smart summer grilling move. And just think how awesome everyone will think you are if you make these while dinner’s cooking.

What are you grilling these days?

——-
Disclosure: I was compensated by Pillsbury for creating this recipe. All opinions are my own.

The post Grilled Raspberry Cheesecake Turnovers appeared first on Sarah's Cucina Bella.

Once when I was a tween living in Poughkeepsie, New York, my family took a bike ride around our neighborhood with another family we were friends with. It was a cool spring day, and the blossoms were on the trees. Our friends had recently moved into the neighborhood, and — for me — it was thrilling to learn how close by they’d be living.

Anyway, while we were on this fun bike ride, I got a little nervous. See, I was convinced that my tire was leaking since it was making this scary swissshhhhhhhhh whenever I would pedal. So, I became insistent that something was very, very wrong and we headed for the air pump at a nearby gas station.

As it turns out, the tire was fine. It was just rubbing against one of those blue plastic coated chain locks that I had so smartly attached to my bike. You know, so that no one would steal it from the inner basement of my house. Or something like that. Really, I just thought it looked cool. (Lesson: “because it looked cool” is never a good reason to have something attached to your bike.)

Anyway, although I am still occasionally reminded of my little error, I will say that the stop at that gas station was fortuitous — because the attached convenience store was a 7-Eleven. The kids among the group managed to convince the parents among the group that since we were there, we might as well get Slurpies (right?!?). So, all’s well that ends well.

Gosh, I love Slurpies. Even if I rarely buy them anymore.

My kids have tried Slurpies too and love them. And recently Cheryl Budge from Middlesex County Parent and I got on the topic of the sweet-tart slushie-esk Frozen Strawberry Lemonades at a certain fast food joint, and the idea of making my own slushie kind of got stuck in my head. Because while I don’t often go to that fast food joint, I do love me a good sweet-tart slushie drink.

So I had to. And it had to be Strawberry Lemonade Slushies. Seriously. My kids now think I am totally awesome because I surprised them with these this weekend. But my husband is a little jealous that we didn’t save any for him. Next time.

Making these is easy but I will warn you that you need to plan ahead — the strawberry puree needs to sit overnight to be perfect for this. Trust me, it’s worth it.

When you are ready for your heavenly slushie, you whip up an easy, homemade sweet-tart lemonade. Sometimes I like lemonade to be sweet-sweet, but for this a more tart version is perfect. Once that’s made, you whirl together a little lemonade and ice in the blender until the ice is totally pulverized. To serve, spoon your slushie into a glass and top with a good dose of the strawberry puree.

OMG. It’s so good.

And A Quick Video Tip …

The post Homemade Strawberry Lemonade Slushies appeared first on Sarah's Cucina Bella.

Is this breakfast? Or dessert?

Well, honestly, it could be either. An absolutely decadent breakfast, or a little more healthy (not not quite healthy healthy) dessert.

Either way, it’s just really, really good. So good that I am packing some of this granola for a business trip this weekend and hoping I can find just the right yogurt in the town I will be in.

It’s all about the perfect pairing here, I tell you. Liberté Yogurt, which is incredible, asked me to create a “perfect pairings” recipe to go with this thick, creamy, sweet, perfectly flavored yogurt, I practically ran barefoot to the grocery store for supplies. Okay, maybe not really. But you get the idea. I was psyched.

I was already in love this the yogurt.

When my husband first tried Liberté Yogurt a month or two ago, he went on and on about how creamy and decadent it was. His vivid descriptions and incessant praise influenced me to give in and try a cup of it myself. I tried the Liberté Mediterranee Coconut and instantly fell smitten with it.

And what’s better to go with an ultimately decadent yogurt than an equally decadent granola? I mean, hello!

This granola, which combines oats with sweetened coconut, pecans and a sweet dark muscovado sugar mixture that is baked to toasty perfection and then bathed in chocolate, is decadent heaven. And on the Liberté Mediterranee Coconut? It’s just mind-blowingly good.

And, of course, it’s super easy to make too. Which always makes a good thing even better, right?

————-

Disclosure: I am being compensated by Liberté for the creation of this perfect pairing recipe. All opinions and ideas are my own.

The post Decadent Chocolate, Toasted Coconut and Pecan Granola with Liberte Yogurt (Perfect Pairings) appeared first on Sarah's Cucina Bella.

“Why do I smell cookies?” Paige asked as she came inside today. She and Will had been playing outside, but weren’t happy to see that the warm temperatures had brought back the bees and other little pests.

“You don’t,” I replied.

“No, but I do … ” she persisted, looking around the kitchen.

She really didn’t though. Sure, there was some very decadent granola cooling on the counter, but no cookies — something I instantly regretted. A nice batch of cookies would have been perfect today. They are so warm, comforting and happy — complete joy and love and sweetness all in one. Cookies are goodness. And it would have been awesome to have a batch coming out of the oven today.

Sometimes you just need a cookie.

Our conversation also got me thinking about a recipe I created awhile back for Sunflower Sesame Sugar Cookies.The contrasts of flavors and textures really make these soft Sunflower Sesame Sugar Cookies, dotted with sunflower seeds and dusted with sesame seeds, stand out. The result is a slightly earthy cookie with a warm richness. It’s not too sweet, but it still hits the spot for kids and adults alike.

There’s something to be said for an unexpected treat that brings such great comfort.

The post Sunflower Sesame Sugar Cookies appeared first on Sarah's Cucina Bella.

After Will was in bed last night, Shawn plucked Will’s old coat off the couch and hung it up. He’d tossed it there when we returned home without a second thought, as kids do. It’s a battered and worn coat that we designated for outdoor play after getting snagged a few times one raucous afternoon outside. Yesterday, as we headed out the door for an early dinner at our cousin’s house, I’d told him to grab it knowing how much mud and mess four kids age seven and under can get into. This morning, as I returned from putting Will on the bus, I spied the coat near the door and took note of its heavy layer of dirt.

Clearly, it was a good call.

There was a time not that long ago when a dirt covered coat would have irritated me. I would have grabbed it from the hook and tossed it to the basement for a good cleaning — with a heavy sigh, no doubt. But things change. Perspectives change, and I can say with great certainty that mine has. So when I saw that dirty coat earlier today, I simply smiled. Yes, I’ll still wash it soon. But the dirt on the coat no longer bugs me — in fact, quite the opposite. That dirt and the well worn spots on the coat aren’t signs of some deficiency on my part but rather visual confirmations of the joy and fun my son had yesterday with family.

That dirt is signs of a life well lived. And really, that is what matters.

These days, I’ve finally learned to not sweat the small stuff (yes, a dirty coat that he uses for playing only is definitely just ‘small stuff’). Because at the end of every day, I want all of us to go to sleep knowing that we had joy. We had happiness. We had fun.

That’s probably why I also have been having more fun with dessert around here too. Dessert is still a once in a while thing, but it’s a more often once in awhile thing. I mean it’s something that brings such cheers and joy. There is nothing wrong with that.

When I spotted a recipe for something called Raspberry Ripple Dessert in a very old cooking pamphlet from Occident/King Midas, I knew I wanted to use it as inspiration for a new recipe. The original recipe called for a two crust pastry — one for the base and one to be crumbled on top. Also, given the amount of sugar involved (not a lot) and citrus, it was a lot tarter than I like my desserts.

My version, a Raspberry Swirl Cheesecake, starts with a really simple, thick cookie crust. It’s made with just two ingredients and bakes into a rich, vanilla-tinged layer. It’s topped with a slightly tart, super fluffy cheesecake that’s swirled with an easy, quick raspberry topping. Rather than baking, it’s refrigerated to firm up.

I was really tempted to call this a no-bake Raspberry Swirl Cheesecake, but that’s not entirely true. The crust does get baked, but the cheesecake part doesn’t. And all together, this is easy as can be.

The post Easy Raspberry Swirl Cheesecake appeared first on Sarah's Cucina Bella.

There are only 12 days left until Christmas. Twelve! And there’s so much to do before then. Shopping and wrapping and decorating and shipping. Are you ready? Because I totally am not yet.

Oh my.

But one thing I don’t have to worry about is what I will be contributing to the holiday table this year. I am making a Chocolate Buttermilk Holiday Cake — a rich, moist chocolate cake that’s glazed with chocolate ganache and sprinkled with crushed candy canes. I literally started dreaming about this cake a few months ago, and am so excited to share it with my family.

The kids? They’ve already given it their seal of approval.

And really, who’d say no to a slice of this at your holiday shindig?

This cake isn’t hard to make — you whip up the batter and bake it in a buttered bundt cake pan for about an hour. Once it’s cooled, you make a quick and simple chocolate ganache, let it cool slightly and then drizzle it over the top. Sprinkle with some crushed candy canes, and the cake is picture perfect for a holiday celebration.

What are your holiday plans?

The post Chocolate Buttermilk Holiday Cake appeared first on Sarah's Cucina Bella.

The kids have been excitedly preparing for their special holiday concert. Every night, Will has closed the door to his room and practiced the songs he’d be singing with his class. It was so sweet — especially when he worried this morning that he didn’t practice enough (don’t worry — he did). But here’s the thing: at their new school, the concert is done during school hours — and is just for them. Parents aren’t invited.

That made me a little sad. Although I wasn’t a fan of his old school’s epically long Christmas concert, I do love hearing the little voices and seeing them really get into it. But at least I got to hear the practice sessions, right?

Meanwhile, we’re getting ready for the holiday around here. Inside our house, the tree is up and decorated, the nativity set out and the stockings are hung. But outside is still a work in progress … we’ll get there.

And then there’s the baking. ‘Tis the season for cookie baking and treat making. What’s on the top of your holiday goodies-to-make list this year? I’ve been whipping up Chocolate Peppermint Bark Cookies, Toffee Crunch Cookies and some other goodies … and soon, I will be making scones and biscotti too. I love making lots of treats and sharing them.

Another treat I will be making this holiday season are these cookie pops. They look impressive but they are super easy and the kids love them. Heck, so do I!

You start by rolling out the cookie dough. I use Pillsbury refrigerated cookie dough because it’s so easy and works perfectly for these cookies. Then you cut them with cookie cutters and gently press the stick into the cookie. Cover it with a little extra dough and then flip them onto a parchment-lined baking sheet and bake them up.

Then comes the fun part: decorating! Pipe on some melted chocolate and have fun with sprinkles.

The post Chocolate Peanut Butter Holiday Cookie Pops appeared first on Sarah's Cucina Bella.

“After you,” the older man said as we reached the coffee urn, our paper cups in hand and ready to be filled. I thanked him and filled mine with the dark, hot liquid. Adding sugar and milk, we chatted. Sure, I had gulped down a coffee before church, but another is always welcome. So is the conversation. Behind him, I could see the plate of cookies I’d brought quickly diminishing. I smiled inside, knowing that was a good sign. Our conversation ended and I made my way to an empty table where I could rest the kids coats and my purse, freeing my hands to enjoy the coffee.

A woman walked up, her plate carrying a sample of the day’s snacks including one of my cookies. She usually sits two pews ahead of me during the service, so I’ve spent a lot of time admiring her blond bob. I tried not to stare as she bit into the cookie I’d made, and tried not to discern from her expression if it was a winner recipe or not (it was, ahem, the second batch of the cookie I was working on). But as she gestured to the cookie, talking to another woman  and examined it as she took bite after bite, I couldn’t help myself. “It’s Toffee Crunch.” I said simply with a smile. She smiled, thanked me and said “Ahh! That’s what it is. It’s very good.”

She probably knew I’d made it, or maybe not. But either way, the compliment widened that inner smile a little more.

These cookies weren’t exactly planned. I just started making the mix and then whipped them up. And at first, I wondered it I’d done something wrong to make them so flat and thin, with a good crunch. But then again, how can something be wrong when it’s oh-so-right? (I think I just had a Billy Joel moment.) After testing the recipe a few more times, the recipe was perfect. Divine even.

These Toffee Crunch Cookies are rich and buttery. Crunchy edges meet more tender centers — perfect for enjoying a glass of milk — or a coffee, if you prefer.

The post Toffee Crunch Cookies appeared first on Sarah's Cucina Bella.

I have two words for you: Christmas. Cookies.

(I am ridiculously thrilled to start Christmas cookie season. What? That’s not a season? Come on!)

The other night I was talking to Cate online and confessed that while I was excited for Thanksgiving, I was more really super excited for the day after Thanksgiving — and not because it was Black Friday. Why, you wonder? Because the day after Thanksgiving, I give myself permission to indulge in all things Christmas. And I really love the holiday season.

The funny thing is that on Friday, I didn’t really have time for anything Christmas-related. Still, the prospect of decorating for the holiday, putting up my trees and baking scores of Christmas cookies has me giddy with excitement.

I wasted no time in getting started on the cookie baking. I was digging through my archives, looking for a tasty dessert to bring to the Second Annual Food Blogger’s Thanksgiving this weekend and came across my recipe for Chocolate Peppermint Bark Cookies — a recipe that’s been an annual tradition for the last five years. I had to make it — even if it was a Thanksgiving celebration I headed for.

A little back story: Five years ago, I had just given birth to Paige when Shawn asked me to whip up some Christmas gift baskets for several of his coworkers. I was already creating baskets for my cousins and some family friends and baking for Christmas dessert — so what’s a few more baskets, right? Wanting to create a diverse mix of sweets, I whipped up a variety of biscotti, breads and cookies. But, being slightly obsessed with anything that combines chocolate and peppermint, I created a recipe that celebrated those flavors.

The result is these — Chocolate Peppermint Bark Cookies, which are my very favorite Christmas cookie. (Psst! You can read the original post on these here.) These are totally a cookie worth sharing.

So what’s so special? The rich, chocolatey cookie is spiked with peppermint and dotted with white chocolate, semi-sweet chocolate and crushed candy canes. It’s a heavenly holiday combination.

Try them.

The post Chocolate Peppermint Bark Cookies appeared first on Sarah's Cucina Bella.