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About: Emily Hobbs

Emily is a native of the Springfield-Branson area and has been cooking and baking her entire life. Emily is the creator of Sugar Plum, an award-winning baking website, where she creates and posts original recipes. Emily was chosen twice as a finalist in Food Network's Ultimate Recipe Showdown. Her recipes have won multiple cash prizes and have been featured in major publications. Emily aspires to attend pastry school in the future, as well as work in the test kitchens of a food magazine or company.

Recent Posts by Emily Hobbs

Blueberry Filled Angel Food Cupcakes with Lemon Whipped Cream

It’s blueberry season once again, and I don’t know about you – I’m planning on stocking up this year.  I’m going to buy pints and pints of blueberries, freeze them, and have good blueberries all year long.  They are my absolute favorite fruit. I wanted to use blueberries in a different way, other than your typical blueberry pie, so I created this cupcake recipe.  I made angel food cupcakes, which are nice, light, and perfect for summer.    I’d forgotten how good angel food cake can be!  Angel food cake is lower in calories than most cakes because it’s made with whipped egg whites (I used Davidson’s Safest Choice, of course!) and doesn’t have any fat.  I flavored the cake only with a little vanilla and almond

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Milk Chocolate Strawberry Shortcake with Marshmallow-Crème Fraîche Ice Cream

I adore strawberry shortcake; it’s a comforting dessert my mom always made when I was growing up.  Her version of this classic treat consisted of yellow cake, sliced strawberries and fresh whipped cream.

It’s hard to top Mom’s strawberry shortcake, but I think I’ve done it here.  I’ve added a few gourmet twists, and some fun ingredients.

In my Milk Chocolate Strawberry Shortcake with Marshmallow-Creme Fraiche Ice Cream recipe the shortcake is scone-like; it’s buttery and crumbly, and made with a Safest Choice Egg, flour, leavening, sugar, cold butter, and buttermilk.  I topped the shortcake with chopped milk chocolate in the last few minutes of baking.  I’ve found that milk chocolate tends to dry out too much if baked for a long

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White Chocolate Macadamia Brownies

Sometimes I think I go overboard when it comes to recipes.  Sometimes I’ll add twenty unnecessary ingredients.  Sometimes I’ll add way too many steps to a recipe.  Other times I’ll add strange ingredients to make the recipe over the top.

Lately, I’ve been trying to pull back and make my recipes more simple.  What I’ve found is that the simpler recipes are usually the best.  These are good old fashioned chocolate brownies, but they are perfect as only brownies can be.

A really delicious brownie has good quality dark chocolate, a good amount of sugar, and a lot of butter.  I also added three Davidson’s Safest Choice Pasteurized eggs to give the brownies flavor, and to bind all of the ingredients together.  I love using Safest Choice eggs in

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Strawberry Blondie Ice Cream

I always look forward to the month of June.  Summer is just beginning, the weather is beautiful, and the fresh produce starts rolling in at the markets.  I went to farmers’ market the other day and purchased some beautiful strawberries from Michigan.

There are so many different things you can make with strawberries, so it was really hard for me to decide what to do them.  One of my favorite desserts is strawberry ice cream.  Is there anything more perfect during the summertime?

I made a custard using Davidson’s Safest Choice Pasteurized eggs, cream, milk, sugar, vanilla, and pureed strawberries.  After the custard is made, it chills overnight, or until completely cold.  This is the secret is silky smooth ice

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Dreamy White Chocolate Coconut Cream Pie

I’ve made carrot cakes in the past for Easter dessert, but this year I decided to make something different.  Carrot cake is so predictable!

This year I’m making this Dreamy White Chocolate Coconut Cream Pie.  My family loves pie, so I’m certain this will be the perfect dessert for them on Easter.  This is a rich dessert, yet light.  You’ll have no problem eating a large slice… or two.

I used a basic pie shell, but you could use a graham cracker crust would work also.  The pie shell is filled with homemade white chocolate coconut custard.  The delicious custard is made from Davidson’s Safest Choice Pasteurized Egg Yolks, coconut milk, sugar, white chocolate chips and sweetened flaked coconut.  Heavy cream is folded into the custard to make it light and airy.  The custard is placed in the pie

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