Let’s talk desserts for a second. What is your favorite? I am a brownie lover to the end. There is just something about a rich, fudgy brownie that I can not say no to. But, then I remember chocolate chip cookies. Fresh out of the oven chocolate chip cookies. And it makes me think twice. I don’t really like having to think so much when it comes to dessert. So I solved that.
Desserts two days in a row. Sorry about that. OK…..maybe not. Hopefully you will forgive me. The Chocolate Chip Cookie Dough Cheesecake I shared with you yesterday was just a necessary thing in life. I think most of us can agree chocolate and peanut butter is one of lifes most perfect pairings. So I just had to show you what I did with it!
This has to be the absolute perfect dessert for Valentine’s day. It is rich, chocolately, airy, and over the top amazing! Plus, you don’t have to bake anything. You can even make them the day ahead of time, and have them sitting in the fridge for you.
Holidays are all about family, friends, and tradition. Today, Beate from Galactopdx is hosting this #SundaySupper “Home for the Holidays” event. We are all sharing recipes and traditions from our families.
In my family we have a tradition of making fudge every Christmas Eve. We don’t make it any other day of the year, just the 24th. It has to be one of my all time favorite holiday treats. You can often find me sneaking pieces Christmas morning while we are opening presents. This is the recipe we have been making in my family forever. I believe it was originally from the back of the marshmallow fluff jar, but I am not completely sure. You can easily add nuts if that is your thing, but I am a purist and like it without.
I hope you all have a Merry Christmas, and enjoy your time with family and friends. I am taking a couple days off from the blog, but will be back with lots of appetizer ideas for your New Years parties.
There are certain flavors that I associate with the Christmas season; anything mint or peppermint, eggnog, and toffee, to name a few. Toffee is one of my favorite things. I have made it a few times before, and maybe someday I will take pictures and share it with you. But in the mean time, you will have to live with toffee baked goods, like these and Brown Butter Toffee Chocolate Chip Cookies.
Today I am joining some other bloggers in the 1st Annual Blogging Buddies Virtual Cookie Exchange. This is a fun group of ladies, and we are all doing a cookie exchange today. Since we can’t do it in person, we are sharing it virtually with you! Check out what everyone brought!
I made these bars years ago as part of a cookie exchange, but kind of forgot about them. A friend reminded me of them this year, so I got out the recipe and went to work. My 7 year old and husband loved these. Usually, my husband can stay away from desserts and has amazing will power, but not these. I brought these to a cookie exchange I did on Sunday night. Both my guys said that when I went around the table to pick out cookies at the exchange, I should just pick my own cookies each time.
Trust me, this will be perfect for your holiday tray. Santa might even leave you a few extra presents if you have these out for him Plus they are super easy to throw together. Minimal ingredients, quick baking time, and dump candy on top. Can’t get much better than that.
Welcome to day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Pies and Pastries”. I hope you enjoyed this week as much as I have. So many great bloggers, and so many great recipes! And to top it off today we have an amazing Giveaway for you!
This pie is a Christmas tradition on my husbands side of the family. It has quickly become the thing I look forward to most with desserts at my in-laws over Christmas. It is the classic mint and chocolate combination that I love this time of year. It is also super light, that you always have room for it, even after a large meal. And a bonus, there is no baking involved!
My son enjoys this pie as well. That wasn’t always the case though. When he was a little younger we would joke that there was real grasshoppers in there, and that was why it was green. He played it off like he didn’t believe us, but still wouldn’t touch the pie. Now his smart 7 year old self knows better, and made sure he had a good sized slice when we had it for our early Christmas this year.
Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”.
Just look at this cake! This is the first cake recipe I have ever shared on this blog, and I am so excited with how it turned out! In my family, pumpkin does not stop at Thanksgiving. We have pumpkin pie at Christmas too. Plus, with how pretty it is, how could you not have this as part of your Christmas celebration?
I actually made this for Thanksgiving, in addition to pumpkin pie. There were the traditionalist in the room that shunned it because it wasn’t pie, but everyone who tried it, loved it! The frosting is a Cinnamon Butter Cream, and is just amazing. You can see the flecks of cinnamon in the frosting, and it adds so much depth to the cake. The cake itself is a little dense, but still light, and super moist (bad word, I know!).
This cake actually comes together very quickly. The mixer does all the work for you. Beware the batter is a little thicker than I was used to when baking a cake. Then as soon as it comes out of the oven you put it in the freezer. This stops the cooking process, and cools it quickly, so you don’t have to wait forever to frost. Freezing the cake, made it so easy to get the cake to come cleanly out of the pan. I will be doing this trick from now on with any cake! I changed up the frosting from the original cream cheese based, because there was no room in the fridge for a cake. And also, cream cheese frostings aren’t my favorite. This cake would be perfect as the center piece of your dessert table this holiday season.
Pumpkin Cake topped with a Cinnamon Buttercream Frosting
3 cups flour
1½ tsp baking soda
½ tsp salt
¾ cup butter, softened
2 cups sugar
1 (15 oz) can pumpkin
¼ cup canola oil
1 cup milk
2 sticks butter, softened
2 tsp vanilla extract
2 tsp cinnamon
1 (2 lb) bag powdered sugar
⅓ cup milk
Preheat oven to 300 degrees. Generously butter the bottom and sides of 3 – 8 inch cake pans. Set aside.
In a bowl whisk together flour, baking soda, and salt. Set aside.
Using an electric mixer cream butter and sugar together until light and fluffy (about 2 minutes). Add eggs one at a time, beating after each addition. Stir in vanilla, pumpkin and canola oil until combined. Mix in the flour and the milk, alternating between the two, until everything is well combined.
Pour into prepared pans. Bake for 35-45 minutes, until a toothpick comes out clean. Once fully cooked, immediately remove the pans from the oven, and place them in the freezer for 45 minutes. This stops the cooking process, and makes the cake very easy to remove from the pan.
Meanwhile, prepare the frosting. Using an electric mixer beat all of the frosting ingredients together. You can adjust the milk and sugar amounts to get the desired consistency. You want it a little on the thin side, but not so thin that you can drizzle it.
After 45 minutes, remove the pans from the freezer. Remove the cake from the pans, and begin to frost. Spread a layer of frosting between each layer of cake, and then spread along the edges and top.
Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Each day we will be celebrating a new holiday baking theme where each blogger makes a dish they love. We hope you enjoy this fabulous event. Tune in each day starting Monday December 3rd and ending Friday December 7th.
Today also happens to be the December #ChocolateParty, where our themed ingredient was peppermint/mint. Considering chocolate and mint are my favorite combination this time of year, this was easy for me!
I can’t even tell you how good these cookies were. I took them into my son’s school for the teachers, and I had an email right away asking when I was posting the recipe. I made these over a month ago, so I had to send the recipe ahead of time. These were that good, they couldn’t wait. Pudding is magic in cookies, I have said that before. But it still makes me happy every time I use it They are just so soft and chewy, even days later!
I made a similar cookie last year using Andes Mints, but this time I used the baking bits. The bits are perfect, you get a little mint in each bite. If you can’t find the bits, you could just chop up a the regular sized mints. That might even be better, because then you get bigger chunks If you are a fan of chocolate and mint, trust me when I say you HAVE to try these!
I am pretty sure brownies are my all time favorite dessert. And the fudgier the better. I actually pinned this recipe forever ago, but then forgot about it. Then a friend (who pinned it from me) made them for something, and posted them on Facebook. It brought it all back, and I had to come up with a reason to make them. She raved about them, so I knew they were going to be good.
We had girls weekend in Denver a couple weeks ago, and I knew brownies was the perfect thing to make. I mean girls need to have some killer brownies, while drinking wine and playing games in a hotel room, right? These have a super fudgy brownie layer, topped with Kit Kat, and then topped with butterscotch. Kind of over the top, but oh so good!
The girls loved these brownies. If you don’t have Kit Kat, I think Snickers, Twix, or even Butterfinger would be great here. I am sure you have tons of candy still around from Halloween, so get creative I can’t wait to make this brownie recipe again, I might have just found a new base brownie recipe, it was so good!
The weekend is almost here! We have lots of stuff going on this weekend, so I am ready for it. Tonight we are going to a pumpkin patch, doing the corn maze, and other fun things with my husbands work. Saturday night my son has a birthday party to go to, so that means hubby and I get date night! Then two flag football games for my 7 year old on Sunday. Hopefully the weather stays nice.
But even if the weather doesn’t cooperate, these cookies will be sure to put you in a good mood. My friend, Roxana first turned me on to these Pumpkin Spice Hershey Kisses. I didn’t realize they existed, and immediately added them to my shopping list. One of my favorite Christmas cookies, is Peanut Butter Blossoms. You know those peanut butter cookies with chocolate kisses in the center. I thought these kisses would be perfect for a fall version of this cookie.
Snickerdoodles seemed like the perfect thing to pair with these kisses. I have made Snickerdoodles before, but I wanted a version that were super thick and fluffy. So I set out to find the perfect recipe. Thanks to How Sweet It Is, I found it. The cookies were full of cinnamon, thick, chewy, and the Pumpkin Spice kisses were perfect. I hope you try these, they really are a wonderful cookie for fall.