Bake Me Happy - Pretzel Bottomed Reeses Peanut Butter Cup Cookie Pie. I tend to be a fairly conventional person. I’m not a “fly by the seat of my pants” kinda gal. I like the norm. The status quo. A schedule even. I work well with structure and repetition. That doesn’t translate into boring…I am just prepared. When people say they are looking for “spontaneity” and “excitement” I just don’t get it. I tried to be that person when I was young, but the truth is…it was never “me”. I like what I like, I do what I do, and I don’t need anyone coming in all willy-nilly and messing up my order. Don’t pop over to my place unannounced. I don’t do spontaneous vacations. I hate to fly…not because of my fear of heights or fear of crashing but because I can’t just pull the plane over and get out anytime I want.
I am still a fun person. So back to predictability… When it comes to making desserts I make what I like…brownies and chocolate cake. My kids tell me its “boring”…predictable even. And then I made them. And they are not at all boring or predictable! Preheat oven to 350° Chocolate Chip Lava Cookies. I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips.
Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Cut a small tip off the Ziploc bag and layer over the cookies. 1. Maple Syrup Blueberry Muffins. I’ve said it before, but one of the best things about this little blog is all the great recipes folks have been sharing with me.
This delectable muffin recipe is one of them, given to me by my good friend Toni who is one of my favorite fellow cooking enthusiasts, and who has promised to bring me over some of her homemade gnocchi one day. Hopefully it will be one day SOON. In the meantime she passed along this recipe for blueberry muffins. These muffins are sweetened with maple syrup instead of sugar, which makes them just perfect to be sharing with you while I am off in the mountains of Vermont, undoubtedly stocking up on maple syrup and maple sugar candy left and right.
The recipe says these are just like little pancakes you can eat with your hands — sweet and buttery with the blueberries and the syrup baked right in. They took less than 30 minutes start to finish, including baking time, and man did my kitchen smell like heaven. So thanks for the recipe, Toni! Ingredients 1 egg, beaten. Mocha Chocolate Chip Cookies and a Cookbook Contest! There’s a super cookbook giveway at the end of this post, but first a little rant. I really really wish I liked to drink coffee, but I just don’t like it. It would be SO much more convenient. Coffee is pretty much everywhere you turn, and us poor second class citizen tea drinkers are doing great if we can find some lukewarm hot water and a tea bag. It’s my favorite part of going to London…I am for once in the majority, hot-beverage-wise. Even though the last time I was there it seemed like there was a Starbucks popping up ominously on every corner.
Fight back, my London friends!! However, I mysteriously DO like the taste of coffee when it is baked into things. Which leads me to the awesome contest, because I have not one, not two but THREE copies of this to give you guys: Yes I do. There’s few things in life better than a full cookie jar on your kitchen counter, don’t you think? MOCHA CHOCOLATE CHIP COOKIES, from Baking with Julia Mocha Chocolate Chip Cookies and a Cookbook Contest!
1. 2. Banana Cupcakes with Peanut Butter Frosting. I do love baking with bananas. But somehow, I always seem to fall into a banana-baking rut by making the same old thing over and over. Banana bread, right? You see those, um, aging bananas on your counter and your mind goes blank except for the banana bread. Now, a few weeks ago I broke out of my banana rut and made these cute little banana bites, and I was just overwhelmed by all the banana love that came my way from all you banana-fans out there. And so I was inspired, and I have been collecting banana recipes ever since. One last little observation — that frosting job that I did on the cupcakes involved a pastry bag and one of those little star-shaped decorating tips, which all sounds very fancy and complicated, but it’s as easy as easy can be.
It’s a banana summer! Banana Cupcakes with Peanut Butter Frosting, from Bon Appetit Banana Cupcakes with Peanut Butter Frosting Ingredients 1 1/4 cups all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1. 2. 3. Raspberry Crumble Squares. Okay, so I think it’s been a while since I mentioned how much I love and adore the Stonewall Kitchen Cookbook, and pretty much anything that Stonewall Kitchen makes. As you may remember from earlier posts, I pretty much keeled over with excitement the first time I saw this: In this case, however, I went for something that actually didn’t involve chocolate, if you can believe that! This recipe is a quick and easy one that is all about raspberries…and it works PERFECTLY with the frozen bags of raspberries you can get in the supermarket freezer section, and that is exactly what I used. What’s basically going on here is this: you make a super-simple shortbread recipe – flour, sugar and butter – and bake it until it is just set.
Now pop it in the oven until the whole thing is golden brown and bubbling. That’s my Stonewall Kitchen fix for today…but I’m still working my way through this fabulous cookbook, so I will probably be back, Stonewall Kitchen-wise. Raspberry Crumble Squares Ingredients. Ridiculously Easy Peach Crumble. This incredibly, addictively delicious dessert was SO easy in so many ways, it almost doesn’t seem fair.
The recipe itself almost doesn’t require a bowl, a mixer or even a spoon. The lovely picture above was definitely the easiest one I’ve ever posted (more on that later). And here’s how scrumptious it is: the Southern husband, who is usually not a big dessert person and pretty much the only one I know who can eat ONE fresh-baked chocolate chip cookie at time took a bite of this as it was cooling on the counter. And another. Yep, it’s that good. You take one of those big 28 ounce jars of sliced peaches in light syrup.
Now take a stick of butter. Bake it for 40 minutes in a 350 degree oven. Now about that picture. Then inspiration hit, and I sent an urgent message to the Zen Master, who had the restraint not to eat all of his portion in one sitting. So there you have it, the easiest dessert you will ever make! Ridiculously Easy Peach Crumble Ingredients 1 package yellow cake mix Directions. Ice Cream Cupcakes. Some recipes are just a work of genius — you run across them and first you think “I have GOT to make this as soon as possible,” and for me that is quickly followed by “now, why didn’t I think of this??” These delectable little ice cream cupcakes are from one of those recipes, and are from Joy The Baker, who is a virtuoso when it comes to inventive and irresistible desserts.
A virtuoso, plain and simple. Here’s the drill: you make up a batch of brownie batter (Joy makes her own, I went right for that Duncan Hines box in my pantry), and you spoon just a little bit into foil cupcake liners. Just enough to cook up a fabulous brownie base for your cupcake. Bake and freeze. What you do from here is up to you. Ice Cream Cupcakes. Ingredients One batch brownie batter Assorted flavors of ice cream Directions 1. 2. 3. 4. 5. Recipe adapted just a bit from the incredibly talented Joy The Baker. Adult Brownies. Okay, let me clear one thing up right this very minute. These are not called Adult Brownies for the any of the various and sundry reasons some of you might think they are, anymore than my Naked Ravioli was called Naked Ravioli for any of the various and sundry reasons folks on my Framed Cooks Facebook page thought they were.
That’s an imaginative group on that page, and I don’t know if they will be happy or deeply disappointed when I tell them the real reasons for the title of this recipe. First of all, the recipe calls for three different kinds of chocolate. GOOD chocolate. I used Ghiradelli, because as far as I am concerned, that is as good as it gets, chocolate-wise. But the main reason these are adult brownies is because they have a good dose of this in them. Yep…espresso powder. I adore you, mister, but you don’t need any coffee in that cute little bloodstream of yours.
Imagine that with a little espresso thrown in! Okay! Bliss Bakery Game And for us old codgers? Ingredients Directions. Blueberry Cobbler Bars. Ahh, blueberry season, I love you so! Blueberry muffins, blueberry pie, blueberries eaten straight out of the carton. Blueberries, you may just be my favorite berry.
And so it is no wonder that my life got that much better when I found this recipe for blueberry cobbler bars on the Joy The Baker website. She credits the recipe to The Pastry Queen, and whomever the Pastry Queen is, I want to come live in her castle, or at least work in her kitchen, because these were…oh, my my. First of all, they include a shortbread-type crust that is made with lemon sugar. Now brace yourself, because the crust is made with three, count ‘em, three sticks of butter.
That buttery, lemon-sugary crust bakes up into this… ..and then you start the truly mind-blowing part, which is the blueberry cobbler topping. Pour it over the lemon crust… …and wait, you’re not done. Bake. Warm, chewy, lemony, sugary, blueberry heaven. Blueberry Cobbler Bars, from Joy the Baker Ingredients Crust and Topping 1 1/2 cups sugar Notes. Oreo Cupcakes. Oreo Cupcakes November 11, 2009 by Kate 17 Comments I feel a little sorry for these sweet little cupcakes.
So much of what I post on this blog is, well, pretty. Take the chocolate chip cookies, or the cookie truffles, or even the cupcake milkshakes. So the moral of the story is, don’t judge a book by its cover. Print Oreo Cupcakes Ingredients 22 oreo cookies, 15 left whole and 6 coarsely chopped 1/2 cup of sugar 2 large eggs, lightly beaten 1/2 cup sour cream 1 pound cream cheese 1 tsp vanilla extract.pinch salt Directions 1. 2. 3.
Filed Under: cupcake, dessert Tagged With: chocolate You may also like Peppermint Oreo Chiffon Pie Banana Bites! Mocha Brownie Cookies More Holiday Kitchen Gifts Comments Want a photo beside your name? Nutmeg Nanny says: November 11, 2009 at 12:14 am Oreo cupcakes…oh yeah! Trackbacks Oreo Cheesecake Cupcakes « Live a Sweet Life says: June 29, 2012 at 3:38 pm [...] Let's Talk! Subscribe to my mailing list Search by Meal: Search Ingredients: Popular Posts Pasta Carbonara Cottage Pie. Devil’s Food Butterfinger Cake. Oh, this cake. I’m kind of at a loss, and probably the best thing to say is simply the following: 1. Devil’s food cake. 2. 3. 4.
At this point you may need to breathe into a brown paper bag because of all the excitement. It’s full of all sorts of great stuff, but the desserts are what really caught my eye. Luckily for me, my house was full of teenagers the weekend I made this cake, or there is an extremely good chance that I would have just sat down with the entire cake and a fork. Devil’s Food Butterfinger Cake Ingredients 1 box devil's food cake mix 1 14 ounce can sweetened condensed milk 1 12 ounce jar caramel topping 1 12 ounce container whipped topping (aka Cool Whip. 1-2 Butterfinger bars, crushed.
Directions 1. 2. 3. Recipe from SOUTHERN PLATE. Slow Cooker Brownie Pudding Cake. Oh, this cake. Oh, this cake. Oh, oh, oh, this cake. How do I love thee? Let me count the ways. 1. 2. 3. 4. Now, just a little bit on how I got that photograph up there. So I set up all my lights and backgrounds and carefully put the cake in the jar and positioned it, all of which took a good hour or so. It’s always useful to have someone around who is willing to scarf down the model after it has its picture taken.
So the next time you need a perfectly easy, perfectly delicious, perfectly chocolatey dessert…brownie pudding cake in the slow cooker. Slow Cooker Brownie Pudding Cake Ingredients One 18.5 ounce box chocolate cake mix One 3.9 ounce package instant chocolate pudding 2 cups sour cream 4 eggs 3/4 cup vegetable oil 1 cup hot water 2 teaspoons vanilla extract Vanilla ice cream Directions 1. 2. 3. 4. Homemade Snickers Bars. Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs?
They’re just so gooooood. Well… in that case you should make some homemade snickers bars. Because I definitely did that. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars.
And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. Andes Mint Cupcakes. New photo from my cookbook “Your Cup of Cake” I was introduced to Andes Mints at a very young age. Though, my strongest memory was not of eating them, it was of being attacked by them. My family commonly went to a little Mexican restaurant in town, and when we finished eating we would get these mints with the check. My two older brothers would make a sort of blow dart from the wrapper, and choose their target. Ingredients Chocolate Cakes: 1 cup sour cream ½ cup oil 1 teaspoon vanilla extract 3 eggs ¼ cup water ½ cup buttermilk Devil’s Food Cake Mix Chocolate Mint Filling: 1/3 cup chocolate chips 2 tablespoons heavy cream 1 teaspoon peppermint extract ¼ cup powdered sugar Mint Buttercream: 8 oz cream cheese 6 tablespoons butter 3-4 cups powdered sugar 1 tablespoon heavy cream or milk green food coloring Directions 1. 2. 3. 4. 5. 6. 7. 8.
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