Flourless Chocolate Cake with Meringue

Pretty, right? This was the finale to Eric and my Valentine's Day dinner. It was good but so rich, you can really only eat a small piece.

Flourless Chocolate Cake with Meringue

Adapted from February's Food Network Magazine

Ingredients

Cake:

2 1/2 sticks butter, cut into small pieces

6 oz bittersweet chocolate, chopped

6 oz unsweetened chocolate, chopped

6 large eggs

3/4 c turbinado sugar

pinch of salt

1/2 c stout beer (Guinness)

1 tsp vanilla extract

Meringue:

2 oz semisweet chocolate, chopped

2 tbsp butter

1 tbsp light corn syrup

1 c sugar

3 egg whites

1/4 tsp cream of tartar

pinch of salt

2 tsp vanilla extract

Directions

Preheat the oven to 325 degrees. Butter and flour the sides and bottom of a 9-inch spring form pan and line the bottom with parchment paper.

Put the bittersweet and unsweetened chocolate in a heatproof bowl and place over a pan of simmering water (you're making a double boiler, here). Stir until the chocolate melts and set aside.

Put the eggs, turbinado sugar and salt into the bowl of a mixer. Set that bowl over the same bowl of simmering water and stir until warmed through. Transfer to your stand mixer, and wish a whisk attachment, beat on medium speed until tripled in volume, about 5 minutes.

Meanwhile, bring the beer and vanilla to boil in a small saucepan. Reduce the mixer speed to low and add in the beer mixture then the chocolate mixture. Beat until combined. Gradually beat in the butter until just combined.

Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 35 minutes. Remove from the oven and cool in the pan for 1 hour, then turn out onto a wire rack and let continue cooling. Refrigerate when completely cool.

To make the meringue, microwave the chocolate, butter and corn syrup for 30 second intervals until the chocolate is melted.

Whisk the egg white, sugar, cream of tartar, salt and 1/3 c of water in a heatproof bowl. Put the bowl over a pan of simmering water; beat with a hand mixer, gradually increasing the speed to high. Continue to beat until soft peaks form, about 5 minutes. Remove the bowl from the pan and continue beating until meringue firms and you have stiff peaks. Fold in the vanilla and then fold in the melted chocolate until just combined. Spread on your cake and refrigerate before serving.

Chai Spice Cupcakes with Cinnamon Buttercream

Holy cow!! These are ridiculous!! I mean, possibly the most exciting baked good I've ever made. I took these to work and people are still raving! This recipe is a serious keeper!

Chai Spice Cupcakes with Cinnamon Buttercream

Adapted from Martha Stewart

Ingredients

3/4 c milk

2 black chai tea bags

2 c flour

1 1/2 tsp baking powder

1/2 tsp salt

4 tbsp butter, room temperature

3/4 c packed brown sugar

2 eggs, room temperature

Cinnamon Buttercream:

1/2 c butter, room temperature

2 tsp cinnamon

2-3 tbsp milk, as needed to thin

2-3 c powdered sugar

Directions

Preheat oven to 350 degrees. Line muffin tins with liners.

Bring milk to a simmer over medium heat. Remove from heat and add tea bags. Let steep for 15 minutes. Remove tea bags, squeezing the tea bags over the milk and discard. Allow milk to cool completely.

Whisk together flour, baking powder, and salt. With an electric mixer on medium high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping the sides of the bowl as needed. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of milk. Beat until just combined.

Divide batter evening among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until tops spring back when lightly touched and are pale golden, about 10-12 minutes. Turn out onto wire racks to cool completely.

To make frosting, beat the butter with an electric mixer for a few minutes. Add the cinnamon and 2 tbsp milk, briefly blend. Add the powdered sugar gradually until the frosting is thick enough to pipe or spread easily. If the frosting is too dry, add more milk. If the frosting is too loose, add more powdered sugar.

Frost cupcakes generously and share with some good friends who will appreciate the amazing-ness of this treat!

Cinnabon Cinnamon Rolls

Who smells the Cinnabon at the mall and doesn't want one? Not me. I want one every time, but never buy one (mainly because I'm sure the calorie count is sky high). On occasion, I've been known to buy one for Madison while we're shopping... and steal a few glorious bites.

I made the dough for this in my new bread machine, but you can make it by hand and then pick up this recipe mid-way.

Cinnabon Cinnamon Rolls

Adapted from www.allrecipes.com

Ingredients

Dough:

1 c warm milk

2 eggs, room temp

1/3 c margarine, melted

4 1/2 c bread flour

1 tsp salt

1/2 c white sugar

2 1/2 tsp yeast

Filling:

2 1/2 tbsp ground cinnamon

1/3 butter, melted

Icing:

3 oz cream cheese, softened

1/4 c butter, softened

1 1/2 c powdered sugar

1/2 tsp vanilla extract

1/8 tsp salt

Directions

Place dough ingredients into your bread machine. Select dough cycle and hit start.

After the dough has doubled in size, turn it out onto a lightly floured surface. Cover and let rest for 10 minutes. In a small bowl, combine filling ingredients.

Roll dough into a 16x21 rectangle (or as close as you can get it). Spread filling mixture over dough all the way to the edges. Roll up dough from the long side and cut into 12 rolls. Place rolls in a lightly greased 9x13inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees.

Bake rolls until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 c butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls (not hot rolls because it will run too much). Enjoy!

You should probably share them with a loved one, too. Just an idea...

Baked Pumpkin Donut Holes

I've got an abundance of pumpkin around here so you can expect lots of delicious recipes like this one. I love that it's a donut fake out because it's really mini muffins rolled in butter, cinnamon and sugar. But you really feel like it's a donut hole when you bite in.

I made these for a work meeting tomorrow and I'm sure the team is going to love them!

Baked Pumpkin Donut Holes

Adapted from www.twopeasandtheirpod.com

Ingredients

1 3/4 c flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

1/8 tsp ground cloves

1/3 c canola oil

1/2 c brown sugar

1 large egg

1 tsp vanilla extract

3/4 c pumpkin puree (not pumpkin pie filling)

1/2 c milk

Coating

4 tbsp butter, melted

2/3 c sugar

2 tbsp cinnamon

Directions

Preheat oven to 350 degrees. Spray 2 mini muffin tins (24 total) with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. In a large bowl, combine egg, milk, oil, vanilla, brown sugar, and pumpkin. Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups. (I used a small ice cream scoop). Bake for 10-12 minutes or until a toothpick comes out clean.

While muffins bake, combine sugar and cinnamon in one bowl. Have melted butter ready in a separate bowl. Remove muffins from oven and let cool 2 minutes. Dip each muffin in the butter, then roll in the cinnamon sugar mixture to coat. Serve warm or at room temp. Enjoy!

Apple Pie Muffins

Delicious muffins topped with a crunchy apple pie crumble topping! These were a huge hit at work! I think because of the pumpkin pie spice and diced apples, if gave everyone a lovely fall feeling!

Apple Pie Muffins

Adapted from MyBakingAddiction.com

Ingredients

2 1/4 c flour

2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

1 egg

1 c buttermilk

1/2 c butter, melted

1 tsp vanilla extra

1 1/2 c packed brown sugar

2 c peeled, chopped Granny Smith Apples

Topping:

1/2 c packed brown sugar

1/3 c flour

1/4 c oats

1 tsp cinnamon

3 tbsp butter, melted

Directions

Preheat oven to 375 degrees. Line muffin cups with paper liners.

In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 c melted butter, vanilla and 1 1/2 c brown sugar. Stir until sugar has dissolved.

Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large ice cream scoop to fill each muffin well.

In a small bowl, stir together ingredients for the topping. Drizzle 3 tbsp butter, mixing until blended. Sprinkle over the tops of the muffins.

Bake for 25 minutes, or until the tops of the muffin spring back when lightly pressed.

Cool on a wire rack and store at room temp.

Chocolate Coconut Almond Scones

I've decided that I love scones, basically because of their simplicity. You throw the dough together, dump it out, make it a circular shape and then cut into wedges. No cookie cutters, no rolling out, nada. I love things that are supposed to be rustic!

Chocolate Coconut Almond Scones

Adapted from JoytheBaker.com

Ingredients

3 c flour

2 tbsp sugar

3 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 c butter, cold and cut into cubes

1 large egg

3/4 c plus 3 tbsp buttermilk

1/3 c shredded coconut

1/3 c almonds, slivered, chopped (whatever you have)

1/2 c chocolate chips

Buttermilk and sugar for topping before baking

Directions

Preheat oven to 350 degrees. Place shredded coconut and almonds on a baking sheet and toast in the oven for 8-10 minutes. Keep your eye on the coconut, it browns quickly. Remove and allow to cool. Heat oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

Toss the cold butter cubes into the flour mixture. Using your hands, quickly work in the butter into the flour mixture, breaking it up with your fingers. Some butter bits will be the size of pebbles and some the size of oat flakes. Set in the fridge for a few minutes.

Whisk together buttermilk and egg.

Remove the flour butter mixture from the fridge and add coconut, almonds and chocolate chips. Whisk together and create a well in the center of the mixture. Add the buttermilk mixture all at once. Use a fork to bring the wet and the dry ingredients together. Mixture will be shaggy. Lightly flour a work surface and dump the mixture out. Bring together the dough with your hands into a 1 1/2 inch disk. Slice into 8 wedges.

Place on your baking sheet. Brush with buttermilk and sprinkle with extra sugar. Bake for 14-18 minutes until golden brown and cooked through. Serve warm!

Blackberry Peach Crumble

I'm not sure there's anything better than warm sweet baked fruit with a crunchy buttery topping? If I had to pick a dessert, I'll pick something with fruit every time and this totally satisfied all of my requirements for a fruit dessert. And it's a great way to use up that end of summer fruit you might have laying around. Sub any combination of fruits you have!

Blackberry Peach Crumble

Adapted from The Food Network Magazine Sept 2010

Ingredients

3/4 c chopped nuts (walnuts, almonds, pecans etc)

1/2 c rolled oats

3/4 c flour

1/2 c brown sugar

1/2 c white sugar

Salt

8 tbsp butter, softened

4 peaches, pitted and sliced

2 c blackberries

Directions

Preheat oven to 375 degrees. Butter a 2-quart shallow baking dish.

Chop your choice of nuts. Set aside.

Combine oats, flour, salt and brown sugar. Add nuts and 7 tbsp butter. Combine with your fingers, breaking up the butter into pieces. Set aside.

Combine sliced peaches and blackberries with 1/2 c white sugar and 1 tbsp flour.

Transfer the filling to your prepared baking sheet and dot with the remaining butter. Squeeze handfuls of the crumble mix on top of the fruit. Bake until golden and bubble, about 45 minutes. Let s it 10 minutes before serving.

Brown Butter Banana Strawberry Bread

Doesn't this sound interesting? This recipe has been sitting on my self for almost 4 months and today finally was the day to pull it out. I had strawberries and bananas that needed a purpose before they hit the trash and so the stars aligned. Plus, Eric is coming today and I like to have something baked because he eats out all the time and only makes PB sandwiches when he's home. That doesn't say delicious to me but this will definitely give him that feeling!

Brown Butter Banana Strawberry Bread

Adapted from www.JoytheBaker.com

Ingredients

1 1/2 sticks butter, melted and browned to just over 1/2 c butter

2 c flour

3/4 c brown sugar

1 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

2 large eggs

1 tsp vanilla

1/4 c plain yogurt or buttermilk

1 1/4 c mashed banana (I used 3 bananas)

1/2 c diced strawberries (heaping), plus 2 sliced strawberries for topping

Directions

Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

Melt butter in a saucepan over medium heat. Butter will begin to foam and crackles as it melts. When the crackling subsides, the butter will begin to brown (this takes longer than you think, so be patient). When brown, remove from the heat and transfer to a bowl so the butter stops cooking. Set aside to cool.

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon.

In a medium bowl, combine eggs, buttermilk or yogurt, vanilla. Whisk in the mashed bananas. When butter is cool, add to the wet mixture.

Add the wet ingredients to the dry all at once. Fold together and add the strawberries. Fold in completely but try not to over mix.

Spoon batter into prepared pan and top with the sliced strawberries. Bake for 50-60 minutes or until skewer inserted into the center of the loaf comes out clean. Remove from the oven and let cool for 15 minutes in the pan, then remove from pan and let finish cooling on a wire rack.

Can't wait to enjoy this one!

Chocolate Cupcakes with Vanilla Buttercream Frosting

We just celebrated a lot of birthdays in the last 2 weeks! Happy Birthday to my Aunts Pami, Kimberle, and Linda as well as my dearest cousin Cassady!!

I wanted to make my aunts some treats but was on a time crunch (hello procrastination...). I used a chocolate fudge box cake mix and then made my own frosting. This buttercream is really yummy and pretty easy- you just throw the ingredients into the mixer and let it go.

Vanilla Buttercream Frosting

Adapted from SavorySweetLife.com

Ingredients

1 c unsalted butter, softened

3-4 c powdered sugar

1/4 tsp salt

1 tbsp vanilla extract

up to 4 tbsp milk or heavy cream

Directions

In your mixer fitted with the paddle attachment, beat the butter for a few minutes. Add 3 cups of powdered sugar and turn your mix on low speed (otherwise you'll be wearing the powdered sugar) until incorporated. Increase the speed and add vanilla, salt and 2 tbsp milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If it needs a thinner consistency, add a bit more milk.

I tried my hand at piping again... it went ok. I make a huge mess and am not thrilled with my results. I'm determined to keep trying, however.

Zucchini Lemon Bundt Cake with Lemon Glaze

I was given a 2 foot zucchini by a coworker who has an abundance in her garden. What do you do with that much zucchini? I'm not sure. I shredded the whole thing figuring the best bet was to bake with it. I've now got 9 cups of shredded zucchini in my freezer.

This was an excellent use of that zucchini. I can't believe how moist this cake is and I'm not quite sure why, but I'm enjoying it all the same!

Zucchini Lemon Bundt Cake with Lemon Glaze

Adapted from Martha Stewart Living Magazine

*Martha used orange in this recipe, but I sub'd lemon, FYI)

Ingredients

1 1/2 sticks butter, melted

2 1/2 c flour

2 1/2 tsp baking powder

1/4 tsp cinnamon

1/2 tsp ground anise seeds (I left this out cause I don't have such a thing)

1/2 tsp ground cardamom (also left this out, sub nutmeg or clove or something)

Pinch of salt

2 medium zucchini (about 2 1/2 c shredded)

3 eggs

1/2 tsp lemon zest

1 tbsp lemon juice

Directions

Preheat oven to 325 degrees. Grease and flour your bundt pan.

Whisk together flour, baking powder, spices and salt.

Grate zucchini and squeeze dry in a kitchen towel or fine mesh strainer.

Stir together eggs and sugar, then stir in melted butter, zucchini, zest and juice. Stir in flour mixture. Transfer batter to your prepared pan.

Bake for 50-60 minutes or until it passes the toothpick test. Let cool in the pan for 10 minutes or so then transfer to a wire rack to finish cooling.

Lemon Glaze

1 1/2 c powdered sugar

1/4 tsp lemon zest

3 tbsp lemon juice

Milk or heavy cream, for thinning

Combine ingredients above minus the milk with a whisk until smooth. Add milk until you get the desired consistency. Spoon onto cake and let set for a few minutes. Enjoy!

Lime Coconut Sour Cream Bundt Cake with Lime Glaze

My friend Jesseca taught me long ago that if you want to fancy up something, put it in a bundt pan. She's right. It immediately makes any cake look prettier because of the shape. Girls, go get yourselves a bundt pan, ok?

Lime Coconut Sour Cream Bundt Cake

Adapted from MyBakingAddiction.com

Ingredients

1 c butter, softened

1 1/2 c sugar

zest of 3 limes

2 tsp vanilla

2 eggs

2 c flour

1 tsp baking powder

1 tsp baking soda

1 c sour cream (or plain greek yogurt)

1/2 c sweetened flaked coconut

Directions

Preheat oven to 350 degrees. Grease and flour a bundt pan.

In the bowl of a stand mixer fitted with the paddle attachment (if you have that), cream the butter until smooth.

Combine the sugar and lime zest and mix with your fingers until combined. Add this mix to the butter slowly, mixing until combined. Add vanilla.

Add eggs, 1 at a time, until completely combined.

In a separate bowl, combine the flour and baking powder and baking soda. Alternate adding the flour mixture and the sour cream, beating well after each addition. Stir in coconut by hand.

Spoon mixture into prepared pan and level with a spatula, if needed.

Bake for 50-60 minutes or until it passes the toothpick test. Cool in the pan for 10 minutes then invert onto a wire rack.

Lime Glaze

1 c powdered sugar

5 tbsp heavy cream (or milk)

1/2 tsp vanilla

zest of 1 lime

Combine all ingredients, except milk. Add 1 tbsp milk at a time until you get the desired consistency (less milk for a thick, white glaze or more milk for a thinner glaze). Spoon over cooled cake.

Fresh Peach Cake

One of my favorite things about summer is all the good fruit we get to eat! Peaches and nectarines being one of my very favorite. I'm all about desserts that involve fruit too. I'd much rather have a pie, cobbler or fruit based dessert than chocolate any day. Unless, it's fruit and chocolate... then I'm toast.

I made this for a family BBQ over the weekend and it was a huge hit! It's like a combination between a cobbler and a cake. Serve with some whipped cream or vanilla ice cream and you've got it made.

Fresh Peach Cake

Adapted from The Food Network Magazine

Ingredients

1/4 lb butter, at room temperature (1 stick)

1 1/2 c sugar

2 large eggs, at room temperature

1 c sour cream, at room temperature

1 tsp vanilla extract

2 c all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

3 large ripe peaches, peeled, pitted and sliced

1/2 c chopped pecans (or any nut you like)

Directions

Preheat oven to 350 degrees. Grease a 9-inch square baking pan. (I don't have 9 inch sq, so I used a random one I had).

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of sugar for 3-5 minutes on medium-high speed, until light and fluffy. With the mixture on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix until just combined. In a small bowl, combine the remaining sugar and cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches then sprinkle with two thirds of the sugar mixture. Spread the remaining batter on top, arrange remaining peaches on top and sprinkle with the rest of the cinnamon sugar mixture and pecans.

Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean (mine took about 60 min).

Enjoy!

I learned to pipe frosting!! Finally!!

You can call me Martha, Martha Stewart, that is. :)

Nutella Coffe Mug Cake

aka the easiest cake you'll ever make. Do you know what Nutella is? It's a delicious chocolate hazelnut spread. You'll love it!

My sister gave me the heads up on this recipe and it's awesome! All you have to do is put everything in a large coffee mug and microwave. Really! Wait til you see this...

Ingredients

4 tbsp flour

4 tbsp sugar

3 tbsp cocoa powder

3 tbsp vegetable or canola oil

3 tbsp milk

3 tbsp Nutella

1 egg

Mix all ingredients in a large coffee mug. Microwave for 1- 1 1/2 minutes depending on the strength of your microwave. Just keep an eye on it.

If I'd whipped cream I would have topped my individual cake with it, but alas, delicious chocolate cake will have to do... ;)

Pineapple Zucchini Cupcakes with Cream Cheese Frosting

Delicious!!! Moist, slightly sweet, and fruity cupcakes with smooth cream cheese frosting- hits every craving you might be having! Plus, this is a pretty low fat cupcake. No butter involved and only 5 WW+ points, if you're counting.

Pineapple Zucchini Cupcakes with Cream Cheese Frosting

Adapted from SkinnyTaste.com

Ingredients

3/4 c whole wheat flour

3/4 c white flour

1 c white sugar

1/2 c flaked coconut

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

pinch of ground ginger (optional)

2 tbsp vegetable oil

2 whole eggs

1 tsp vanilla

2 c grated zucchini (squeeze out extra moisture in a dish towel or in a mesh strainer)

20 oz can crushed pineapple, juice discarded (squeeze out extra moisture like above)

Frosting

1 c powdered sugar

8 oz low fat cream cheese

1 tsp vanilla

Directions

Preheat oven to 350 degrees. Line cupcake tin with paper liners (I ended up with 20 cupcakes).

In a large bowl, combine flours, sugar, baking soda, coconut, salt and spices. Mix to incorporate.

In a medium bowl, combine eggs, vanilla and oil. Mix well. Fold in zucchini and pineapple.

Add wet ingredients to dry. Mixture will be dry, but continue to mix until everything is evenly incorporated. Use a cookie/ice cream scoop to scoop cupcake batter into liners (this will give you perfectly even cupcakes). Bake for 20-23 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Let cool on a wire baking rack.

Combine frosting ingredients with a mixer until smooth. Frost cupcakes using your desired method (I like an offset spatula because I haven't mastered piping frosting, yet). Enjoy!!

Strawberry and Oreo Parfaits

Eric was visiting recently and it was so hot outside, I didn't feel like cooking much. We had fajitas, which were delicious, but I needed a dessert that I didn't have to bake. I'd seen this idea used all over the magazines and websites I follow, but hadn't tried it myself.

I didn't have any graham crackers but had oreos that I'd crushed for another recipe and then frozen the leftovers. I sliced and macerated strawberries in a little sugar. A little heavy whip cream, Amaretto liqueur and powdered sugar made the perfect homemade whipped topping. Assemble in layers in a glass (I used stemless white wine glasses) and enjoy! They were a big hit and so easy!

Blueberry Brown Sugar Cookies

I've got a small obsession with blueberries lately! Mostly, I eat them by the handful, but I decided to bake with them and take them to my Aunt and Uncle's as a gift for watching Dixie Lou. I stole a couple before I wrapped them up and they were good!

Blueberry Brown Sugar Cookies

Adapted from TastyKitchen.com

Ingredients

1 stick butter, at room temperature

3/4 c brown sugar, packed

1 egg

1 tsp vanilla extract

1 3/4 c flour

1/2 tsp baking powder

1/4 tsp salt

1 1/2 tsp cinnamon

1 tbsp milk, more if needed

3/4 c fresh blueberries

Directions

Preheat oven to 375 degrees.

Beat butter and sugar with an electric mixer, until smooth. Add the egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt and cinnamon with the mixer on low speed. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tbsp at a time until it comes together. Fold in the blueberries gently with a spatula. Refrigerate for 30 minutes.

Remove dough from fridge and roll into 1 1/2 inch balls or scoop with an ice cream scooper. Bake for 10-12 minutes. Let cool completely.

Peanut Butter Chocolate Chip Bacon Cookies

Yes, you read that correctly. And they're rad. Just let go and make these. It won't hurt, I promise.

Peanut Butter Chocolate Chip Bacon Cookies

Adapted from The Food Network Magazine

Ingredients

1 1/4 c all purpose flour

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp ground cinnamon

Pinch of chipotle powder

1/4 tsp salt

5 strips bacon

4 tbsp butter, at room temp

1/2 c creamy peanut butter

1/2 c granulated sugar

1/2 c brown sugar, packed

1 large egg

1 tsp vanilla

1/2 c roughly chopped peanuts

1/2 c chocolate chips

Directions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking soda and powder, cinnamon, chile powder, and salt in a large bowl.

Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper-towel lined plate; reserve 2 tbsp of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth. Beat in the peanut butter until combined. Beat in the 2 sugars until creamy. Add the egg and vanilla and beat until light and fluffy.

Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed. Stir in the peanuts and all but 2 tbsp of the chocolate chips and bacon.

Form dough into 12 balls and arrange 2 inches apart on the baking sheets. Flatten with your fingers (the cookies will not spread when baked), press the reserved bacon and chocolate chips on the tops of the cookies. Bake until golden, about 12-14 minutes. Cool 2 minutes on the baking sheets then transfer to a wire rack to cool completely.

Shortcake Royale

This is the easiest, but most impressive dessert ever!!! I'm not kidding. You buy 4 ingredients and assemble it. Normally, I like to make things but recently needed to bring a dessert to a dinner and just didn't have time. I pulled this out of my recipe book and it was great!!!!

Shortcake Royale

Adapted from The Food Network Magazine

Ingredients

1 store bought pound cake (found in freezer section at your grocery store)

1 container strawberries, washed and sliced

1 container blueberries, washed

1 container whip topping, thawed

Cut pound cake into 3 slices horizontally, so you'll have 3 thin rectangles. If your berries don't look very ripe or juice, toss with some granulated sugar and let sit for 30 minutes. Now you're reading to assemble.

Lay bottom slice of pound cake on your serving plate. Top with a layer of whipped topping. Spread the berries across the whipped topping. Lay the middle piece of pound cake on top of your first layer and repeat 2 more times. Ta-Da!!!! So amazing!!

'Punkin' Cookies

Hi All! I'm back from a little hiatus. I had surgery in May and slacked on the blog while recuperating. However, I'm back and have some delicious things for you to try!

These "Punkin" cookies are so easy and really good. Plus, the recipe makes a lot!

Punkin Cookies

Adapted from somewhere...

Ingredients

2 c all purpose flour (you could sub 1 c whole wheat flour for those healthy folks)

1 1/3 c quick cooking oats

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp salt

1 c (2 sticks) butter, softened

1 c brown sugar, packed

1 c granulated sugar

1 c pumpkin puree (not pie filling)

1 large egg

1 tsp vanilla

1 c chocolate chips

Directions

Preheat oven to 350 degrees. Lay down parchment paper on your baking sheets.

Combine flour, oats, baking soda, cinnamon and salt in a medium bowl. Beat butter and both sugars in a large mixer bowl until light and fluffy. Add pumpkin, egg, and vanilla; mix well. Add flour mixture, mix well. Stir in chocolate chips by hand. Drop by rounded tablespoons onto your prepared sheets. *To make sure my cookies are all the same size, I use a small ice cream scoop*

Bake for 14-16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.