Eat an extra dessert day…now that is a holiday I can get behind. And what better than bubbly desserts? We have decided here at Bubbly Side of Life that bubbly makes everything better. In fact, that might be the new motto here.
We spend a lot of time in the kitchen whipping up bubbly cocktails and mocktails, of course, but we also have been spending time trying to bubbly-ize desserts.
I don’t know about you, but I have a major sweet tooth, as does my bubblyologist so what better place to start than by taking normal desserts and turning them it into a bubbly desserts!
We have rounded up our most popular bubbly desserts to date and put them all here for you, but rest assured, there is a lot more on the way!
Inspired by Jenny Cookies we’re going to whip up a Chartreaterie Board…. which is a fancy term for sticking a bunch of treats on a board with some dips and calling it dessert.
This is by far the easiest dessert you will ever make and one that is sure to please everyone. And this fits in perfectly with the theme of ‘Eat an Extra Dessert’.
You can fill it with chocolate covered cookies, peanut butter filled pretzels, candies, brownie crisps, wafers, toasted coconut granola bark, s’mores, coconut crispy rolls, Belgian cookies and chocolate covered pretzels.
We added peanut butter, cookie butter, and fudge sauce for dipping all our tasty treats with. There is no right or wrong way to create this. Just follow your heart… or maybe your taste buds.
- Trader Joe’s is the best place to gather all of the goodies for this deliciousness.
- If you don’t have a charcuterie board, a cutting board, a cookie sheet, or a platter works just as well. We whipped this one up at our AirBnB for our girl’s getaway.
To create the perfect homemade bubbly dessert dip to accompany your chartreaterie board, go check out this one that we made for the 4th of July. It was gone before we knew it!
Bubbly Sugar Cookies
The sugar cookie recipe comes straight from Jenny Cookies. Jenny Keller aka Jenny Cookies makes the BEST and cutest homemade sugar cookies ever. If you go to her website and search ‘sugar cookie recipe’ you will find it there or you can buy one of her awesome cookbooks and, of course, get it there along with lots of party/cookie inspiration.
We used the Jenny Cookies homemade sugar cookie recipe, but took the easy way out and created circles so we didn’t have to do any fancy icing.
And since we were only being as fancy as circle shapes, what better cookie cutter to use than a champagne coupe or a bubbly tasting glass from one of our favorite wineries…so really we have bubbly shaped cookies.
Because sugar cookies would not be complete without the buttercream icing, we used the Jenny Cookies buttercream recipe for one batch and then tweaked it a bit, to bubbly-ize it, of course.
To make our frosted sugar cookies, we created a sparkling rosé frosting and a sparkling almond frosting. And to do so, we basically removed the vanilla and heavy cream from the recipe and replaced it with bubbly. Super easy swap to make and it didn’t change the consistency too much.
The only major difference is that with buttercream, you can easily stack them (after a bit) and not ruin them much quicker than the bubbly buttercream.
And the consensus on the bubbly buttercream…it wasn’t as sweet as normal buttercream frosting and everyone loved it. The winning bubbly was almond which I get at Wilson Creek Winery, but the rosé was pretty good as well.
While I love homemade cupcakes from scratch, sometimes I just need to whip up some easy cupcakes that require very few ingredients. So, off to the grocery store I went and grabbed a box of funfetti cake mix because what better way to make funfetti cupcakes even more fun than bubbly-izng it!
So, here’s what we did to bubbly-ize these cupcakes. It’s so simple, we replaced 1 cup of water with 1 cup of bubbly. That’s it. And since we were making these for National Cupcake Day, it seemed only appropriate to use Cupcake bubbly which is a Prosecco from Cupcake Vineyards.
While they definitely rose differently than normal cupcakes, we think they’re better since they are not as dense. They are super light and airy and we, of course, think it’s all thanks to the bubbly!
Of course we topped these cupcakes with the perfect bubbly buttercream frosting tweaking it just a tad from our cookie frosting recipe. Take a look at the mess we made making this frosting, but it was all worth it in the end.
You will never guess what bubbly desserts we are sharing next with you. We’ve got bubbly rice crispy treats and bubbly pound cake coming up next and want to hear from you…what desserts would you like to see us turn from a plain old dessert into amazing bubbly desserts?