dessert Archives - Our Tiny Nest

18 In food/ Recipes

Chocolate espresso zucchini bread

When the zucchini is plentiful, whip up some of this chocolate espresso zucchini bread. It combines two of the greatest things on earth – chocolate and espresso. And it’s basically healthy since there’s vegetables in it right?

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Zucchini season just may be one of my favorite things about summer. It’s crazy the versatility of zucchini (you can check out some of my favorite zucchini recipes here). But perhaps the best is adding zucchini to your baked goods like in this chocolate espresso zucchini bread. The result is a rich, moist, chocolatey loaf that sneaks in some veggies so it cancels out some of the guilt.

This is not your mama’s zucchini bread, let me tell you. Espresso brings out the flavor of the rich chocolate in this chocolate espresso zucchini bread. This is perfect for when you have a chocolate craving, need an afternoon pick me up, or just want to indulge. Scroll down for my recipe and be sure to pin it because it’s sure to become a go to!

Chocolate espresso zucchini bread

Ingredients:

2 cups shredded zucchini, water squeezed out
2 cups flour
2 1/2 tsp baking powder
3/4 tsp salt
1/3 cup vegetable oil
7 Tbsp butter (unsalted. If using salted, just remove the salt above)
1 1/4 cup granulated sugar
2 eggs, 1 egg white
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
1 1/2 cups chocolate chips
1/4 cup cocoa powder
1/2 cup freshly brewed espresso
1 cup confectioner’s sugar
1 1/2 Tbsp freshly brewed coffee or espresso

Directions:

1.) Preheat your oven to 350 degrees F.

2.) Line a loaf pan with parchment paper and butter the sides.

3.) In a bowl, mix together the flour, baking powder and salt.

4.) Using a stand mixer or a separate bowl with a hand mixer, beat together the butter, oil, and sugar.

5.) One by one, add each whole egg separately beating until combined.

6.) Add in the egg white, vanilla and sour cream.

7.) Fold in the half of the flour mixture, followed by the milk and the rest of the flour mixture.

8.) Add the shredded zucchini and chocolate chips into the bowl and mix well.

9.) Brew the espresso, (I use my Nespresso) or use a freshly brewed coffee. In a small bowl, add the espresso and the cocoa powder, whisking together.

10.) Add the espresso and cocoa mixture into the large bowl with the batter and mix until combined.

11.) Add all of the batter to your loaf pan.

12.) Bake for about 40-50 minutes, until you can put a knife or toothpick in the center and remove clean.

13.) Allow to cool while you prepare the glaze. Whisk together the confectioner’s sugar and coffee or espresso.

14.) Drizzle over the bread. Top with some additional chocolate chips.

Enjoy!

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For more zucchini recipes check out

This lemon zucchini bread

These fudgy zucchini brownies

And if you love coffee, you may also like

This lilac latte

My coffee sugar scrub

Chocolate espresso zucchini bread

This chocolate espresso zucchini bread is the perfect way to use some zucchini. Espresso enhances the richness of the chocolate and it is purely decadent, moist. Then topped with a coffee glaze and chocolate chips.

5 from 2 votes

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Cook Time 40

Course Breakfast, Dessert

Ingredients

2 cups shredded zucchini water removed
2 cups flour
2 1/2 tsp baking powder
3/4 tsp salt
1/3 cup vegetable oil
7 Tbsp butter unsalted. Or if using salted, omit the salt above
1 1/4 cup granulated sugar
2 eggs
1 egg white
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
1 1/2 cups chocolate chips
1/4 cup cocoa powder
1/2 cup freshly brewed espresso
1 cup confectioner's sugar
1 1/2 Tbsp freshly brewed espresso or coffee

Instructions

Preheat your oven to 350 degrees F.
Line a loaf pan with parchment paper and butter the sides.
In a bowl, mix together the flour, baking powder and salt.
Using a stand mixer or a separate bowl with a hand mixer, beat together the butter, oil, and sugar.
One by one, add each whole egg separately beating until combined.
Add in the egg white, vanilla and sour cream.
Fold in the half of the flour mixture, followed by the milk and the rest of the flour mixture.
Add the shredded zucchini and chocolate chips into the bowl and mix well.
Brew the espresso, (I use my Nespresso) or use a freshly brewed coffee. In a small bowl, add the espresso and the cocoa powder, whisking together.
Add the espresso and cocoa mixture into the large bowl with the batter and mix until combined.
Add all of the batter to your loaf pan.
Bake for about 40-50 minutes, until you can put a knife or toothpick in the center and remove clean.
Allow to cool while you prepare the glaze. Whisk together the confectioner’s sugar and coffee or espresso.
Drizzle over the bread. Top with some additional chocolate chips.

Keyword bread, desserts, zucchini

July 30, 2024 By Nicolle

15 In food/ Recipes

Skrewball peanut butter whiskey ice cream

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This homemade peanut butter ice cream is infused with Skrewball peanut butter whiskey for a fun treat for the adults.

If you’ve never had ice cream that’s infused with alcohol you are missing out! And strangely enough, whiskey is a great addition to ice cream! I took one of my husband’s favorites, Skrewball peanut butter whiskey, and combined it with this easy homemade vanilla ice cream recipe for a decadent sweet treat.

How to make homemade no churn ice cream

It is surprisingly easy to make homemade no churn ice cream at home if you haven’t before. There’s no ice cream maker required. The ingredients can all be mixed in mixing bowls and then pour the ice cream mixture into a loaf pan and freeze.

You can see my basic recipe for homemade no churn ice cream here.

Skrewball Peanut Butter Whiskey Ice Cream

Ingredients:

1 can (14oz) sweetened condensed milk
2 cups heavy whipping cream
1/4 cup Skrewball peanut butter whiskey
1 tsp vanilla extract
1 cup peanut butter
1/2 cup chocolate chips (optional)

Directions:

1.) In a large mixing bowl, mix together the sweetened condensed milk, whiskey and vanilla until combined.

2.) In a separate bowl, beat the heavy whipping cream until stiff peaks form.

3.) Use a rubber spatula to fold the whipped cream into the bowl with the sweetened condensed milk, whiskey and vanilla. You’ll want to add in the whipped cream a little at a time, folding in as you go until it’s all combined.

4.) Optional – mix in some chocolate chips for a hint of chocolate!

5.) Pour the ice cream mixture into a loaf pan.

6.) Put the peanut butter into a microwave safe bowl and microwave for about 15-30 seconds, until melted and softened.

7.) Drizzle the peanut butter on top of the ice cream.

8.) Cover the loaf pan with a lid or foil and freeze.

Some tips

If you’d like more of a soft serve consistency, freeze for about 4 hours.
If you favor a hard ice cream consistency, freeze for a full 8 hours.
Since the alcohol doesn’t cook out, you’ll want to make sure you specify this is an adult only treat!
And since alcohol doesn’t really freeze, make sure you stick to the recipe’s specified amount. Adding more will make the mixture too liquidy.
If you have a ninja creami, this would be excellent in there as well! Linking one below!

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Check out more of these popular desserts

Strawberry cheesecake trifle

Lemon zucchini bread

Chocolate peanut butter cookie bars

Skrewball peanut butter whiskey ice cream

Homemade no churn vanilla ice cream is taken to the next level when it is infused with Skrewball peanut butter whiskey and topped with peanut butter to make this super decadent treat for the adults.

5 from 7 votes

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Prep Time 8

Course Dessert

Ingredients

1 14 oz can sweetened condensed milk
2 cups heavy whipping cream
1/4 cup Skrewball peanut butter whiskey
1 tsp vanilla extract
1 cup peanut butter
1/2 cup chocolate chips optional

Instructions

In a large mixing bowl, mix together the sweetened condensed milk, whiskey and vanilla until combined.
In a separate bowl, beat the heavy whipping cream until stiff peaks form.
Use a rubber spatula to fold the whipped cream into the bowl with the sweetened condensed milk, whiskey and vanilla. You’ll want to add in the whipped cream a little at a time, folding in as you go until it’s all combined.
Optional – mix in some chocolate chips for a hint of chocolate!
Pour the ice cream mixture into a loaf pan.
Put the peanut butter into a microwave safe bowl and microwave for about 15-30 seconds, until melted and softened.
Drizzle the peanut butter on top of the ice cream.
Cover the loaf pan with a lid or foil and freeze.

Keyword alcohol, desserts, ice cream, Summer dessert, sweets

June 14, 2024 By Nicolle

32 In food/ Recipes

The best pumpkin magic bars

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These are the best pumpkin magic bars. Similar to the classic seven layer bars, these are layered with pumpkin and a buttery, gingersnap crust which make them the perfect fall dessert.

My great aunt used to make the best magic bars. You may also know them as Seven Layer Bars, or Hello Dolly bars. At every family function, I knew that I could look forward to her special cookie bars. If you’re not familiar with Magic Bars they are a classic throwback recipe with a graham cracker crust, sweetened condensed milk, chocolate chips, nuts,and shredded coconut.

This month, our theme for the Cozy Creative Collaborative was pumpkin since it’s October! So I decided to make a pumpkin rendition of these magic bars.

If you’re coming over from Kelly at The Tattered Pew, wasn’t her pumpkin centerpiece beautiful?

Scroll down for the best pumpkin magic bars recipe and more pumpkin ideas!

The best pumpkin magic bars

A gingersnap buttery crust is layered with gooey sweetened condensed milk, pumpkin puree, butterscotch and white chocolate chips, crushed pecans and sprinkled with shredded coconut for the perfect fall dessert bar.

Ingredients:

1 sleeve of honey graham crackers, crushed
15 gingersnap cookies, crushed
1/2 stick of butter
1 can sweetened condensed milk
1 cup of pumpkin puree
1 Tbsp pumpkin pie spice
1 cup white chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1/2 cup shredded coconut

Directions:

1.) Preheat your oven to 350 degrees F.

2.) Using a food processor, crush up the graham crackers and gingersnaps so that you have 1 cup of each. Tip – If you don’t have a food processor, you can place them in a large ziploc bag and crush with a meat tenderizer or rolling pin.

3.) Combine the crushed graham crackers and gingersnaps in a bowl.

4.) Melt half a stick of butter and pour into the bowl with crushed cookies, mixing.

5.) Line a 9×9 baking dish with parchment paper.

6.) Spread the graham cracker-cookie mixture into the lined pan, pressing firmly.

7.) In a bowl mix the pumpkin puree, sweetened condensed milk and pumpkin pie spice.

8.) Spoon the pumpkin mixture on top of the cookie crust.

9.) Sprinkle with butterscotch and white chocolate chips, chopped pecans and shredded coconut.

10.) Bake for about 30-35 minutes, until the edges start to turn golden brown.

11.) Chill then slice and serve!

Tip – If your bars are still pretty gooey, place in the fridge or freezer until hardened and then slice.

Store in an airtight container.

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For more of my favorite pumpkin ideas check out

This pumpkin spice snack mix

My pumpkin cold foam cold brew

My pumpkin spice hot chocolate

Sign up below for more amazing recipes, DIYs, and free printables right to your inbox!

Next head on over to Heidi for her amazing pumpkin hand scrub!

The best pumpkin magic bars

These pumpkin magic bars are similar to the traditional seven layer bars. Layered with a gingersnap crust, sweetened condensed milk, pumpkin, butterscotch, white chocolate, and nuts, these are an easy and delicious fall dessert!

4.86 from 7 votes

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Prep Time 10

Cook Time 32

Course Dessert

Servings 12 cookie bars

Ingredients

1 sleeve graham crackers crushed
15 small gingersnap cookies crushed
1/2 stick butter
1 can sweetened condensed milk
1 cup pumpkin puree
1 Tbsp pumpkin spice
1 cup white chocolate chips
1 cup butterscotch chips
1 cup pecans chopped
1/2 cup shredded coconut

Instructions

Preheat your oven to 350 degrees F.
Using a food processor, crush up the graham crackers and gingersnaps so that you have 1 cup of each. Tip – If you don’t have a food processor, you can place them in a large ziploc bag and crush with a meat tenderizer or rolling pin.
Combine the crushed graham crackers and gingersnaps in a bowl.
Melt half a stick of butter and pour into the bowl with crushed cookies, mixing.
Line a baking dish with parchment paper.
Spread the graham cracker-cookie mixture into the lined pan, pressing firmly.
In a bowl mix the pumpkin puree, sweetened condensed milk and pumpkin pie spice.
Spoon the pumpkin mixture on top of the cookie crust.
Sprinkle with butterscotch and white chocolate chips, chopped pecans and shredded coconut.
Bake for about 30-35 minutes, until the edges start to turn golden brown.
Chill then slice and serve!

Keyword baked goods, cookies, desserts, pumpkin

Check out all the pumpkin ideas from The Cozy Creative Collaborative

Pumpkin centerpiece pumpkin in bowl with moss and twigs for neutral fall centerpiece

Neutral Pumpkin Centerpiece – The Tattered Pew

Pumpkin Hand Scrub – Eleanor Rose Home

pumpkin spice coffee in front of fall tiered tray

Copycat Starbucks Pumpkin Spice Latte – Mornings on Macedonia

The Best Pumpkin Magic Bars – Our Tiny Nest

October 17, 2023 By Nicolle

46 In food/ Recipes

Fireworks Ice Cream Brownie Sundae

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4th of July is right around the corner and this Fireworks Ice Cream Brownie Sundae is a fantastic dessert to celebrate! Thick and fudgy red velvet brownies with a cheesecake swirl are topped with a festive ice cream that pops in your mouth. Scroll down for my recipe and more 4th of July ideas from my friends.

If you are coming over from my friend Donna at An Organized Season, welcome!!!! I loved all of her creative patriotic ideas! I hope you will stick around awhile and be sure to subscribe to the Our Tiny Nest Community!

Fireworks Ice Cream Brownie Sundae

For those of you who are local to Upstate New York, you probably agree with me that Stewart’s has the best ice cream around! In the summer, my boys love their fireworks ice cream, with the cherries and pop rocks so I decided to try making my own using my easy homemade no churn ice cream recipe.

This ice cream is perfect on it’s own served in a bowl or cone but I decided to serve it on top of my red velvet cheesecake brownies for a special patriotic treat! Everything can be easily made ahead of time so that you can just serve and enjoy your festivities!

Start by making the fireworks ice cream

For the ice cream:

Ingredients:

2 cups heavy whipping cream
14 oz sweetened condensed milk
1 tsp vanilla extract
dash of salt
1/2 jar of maraschino cherries, drained and chopped
2 packs of red and blue pop rocks (linking them here)

Directions:

1.) In a large mixing bowl, beat the heavy whipping cream until stiff peaks start to form.

2.) In a separate bowl, whisk together sweetened condensed milk, vanilla extract and salt

3.) Gently fold in the sweetened condensed milk mixture into the heavy whipping cream until combined.

4.) Fold in the chopped cherries and pop rocks.

5.) Spoon into a loaf pan or pyrex container, cover and freeze.

Next prepare the Red Velvet Cheesecake Brownies

For the brownies:

1 cup butter
2 cups semisweet chocolate
1 1/2 cups granulated sugar
1 cup brown sugar, packed
6 eggs
2 Tablespoons red food coloring
1 Tablespoon vanilla extract
1 3/4 cups of flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt

For the cheesecake filling:

16 oz of cream cheese, softened
1 cup granulated sugar
1/4 cup flour
2 eggs
1 teaspoon vanilla extract

Directions:

1.) Preheat the oven to 325 degrees F.

2.) Line a 9×13 inch baking pan with parchment paper or spray with non stick baking spray.

3.) Using a microwave safe bowl, combine the butter and chocolate and heat at 30 second intervals, stirring in between until it’s completely melted.

4.) Add the granulated, brown sugar and eggs and whisk until combined.

5.) Add the vanilla and red food coloring, whisking until combined.

6.) Next add the flour, cocoa, and salt, stirring until it is no longer lumpy and the color is perfectly red throughout.

7.) Scoop about 1 cup of batter and save for later. (You will use this to put on top).

8.) Spread the remaining batter into the baking pan.

9.) Prepare the cheesecake filling by creaming together the cream cheese and granulated sugar in a mixing bowl.

10.) Add in the flour and mix until well combined.

11.) Incorporate the eggs and vanilla extract mixing well.

12.) Spread the cheesecake batter on top of the red velvet brownie batter.

13.) Dollop the reserved red velvet brownie batter on top.

14.) Using a clean toothpick, swirl the layers back and forth to create a marbled look.

15.) Bake the brownies for about 45 minutes, the top should be shiny, and the edges slightly golden. The center may be a tad jiggly but that’s ok.

16.) Cover the pan with foil and refrigerate for a couple of hours.

To serve the Fireworks Ice Cream Brownie Sundaes

When ready to serve, I like to eat these red velvet cheesecake brownies chilled. They are so fudgy! Slice each brownie into squares and place on a plate or in a bowl. (I mean look how thick!!!)

Scoop the ice cream on top.

Add some sprinkles and enjoy!!!

Sign up below so you never miss another holiday recipe or DIY

For more of my favorite Red, White and Blue recipes check out

This Patriotic S’mores Dip

Boozy Bomb Pop Cocktails

And this Patriotic Door Basket is a cute decor idea

Next head on over to Heidi from The Eleanor Rose Home for another delicious red, white and blue dessert!

4th of July American red, white and blue plates, napkins, tablecloth and party decor

red, white and blue sprinkles for 4th of July and patriotic holidays

Pin for later so you don’t forget it

Fireworks Ice Cream Brownie Sundaes

Fudgy red velvet brownies with a cheesecake swirl are topped with a fun red, white and blue homemade ice cream that pops in your mouth for a festive dessert for 4th of July, Memorial Day or Labor Day!

The best part about this recipe is that everything can be easily prepped ahead of time so you can just serve and enjoy!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 8

Course Dessert

Servings 8 people

Ingredients

For the ice cream

2 cups heavy whipping cream
14 oz sweetened condensed milk
1 tsp vanilla extract
salt dash
1/2 jar maraschino cherries drained and chopped
2 packages pop rocks red and blue

For the Brownies

1 cup butter
2 cups semisweet chocolate chips
1 1/2 cups granulated sugar
1 cup brown sugar packed
6 eggs
2 Tbsp red food coloring
1 Tbsp vanilla extract
1 3/4 cups flour
1/4 cup unsweetened cocoa powder
3/4 tsp salt

For the cheesecake filling

16 oz cream cheese softened
1 cup granulated sugar
1/4 cup flour
2 eggs
1 tsp vanilla extract

Instructions

Start by preparing the ice cream ahead of time

In a large mixing bowl, beat the heavy whipping cream until stiff peaks start to form.
In a separate bowl, whisk together sweetened condensed milk, vanilla extract and salt
Gently fold in the sweetened condensed milk mixture into the heavy whipping cream until combined.
Fold in the chopped cherries and pop rocks.
Spoon into a loaf pan or pyrex container, cover and freeze.

Next prepare the red velvet cheesecake brownies

Preheat the oven to 325 degrees F.
Line a 9×13 inch baking pan with parchment paper or spray with non stick baking spray.
Using a microwave safe bowl, combine the butter and chocolate and heat at 30 second intervals, stirring in between until it’s completely melted.
Add the granulated, brown sugar and eggs and whisk until combined.
Add the vanilla and red food coloring, whisking until combined.
Next add the flour, cocoa, and salt, stirring until it is no longer lumpy and the color is perfectly red throughout.
Scoop about 1 cup of batter and save for later. (You will use this to put on top).
Spread the remaining batter into the baking pan.
Prepare the cheesecake filling by creaming together the cream cheese and granulated sugar in a mixing bowl.
Add in the flour and mix until well combined.
Incorporate the eggs and vanilla extract mixing well.
Spread the cheesecake batter on top of the red velvet brownie batter.
Dollop the reserved red velvet brownie batter on top.
Using a clean toothpick, swirl the layers back and forth to create a marbled look.
Bake the brownies for about 45 minutes, the top should be shiny, and the edges slightly golden. The center may be a tad jiggly but that’s ok.
Cover the pan with foil and refrigerate for a couple of hours.