Oh sweet blog, I’m sorry for neglecting you. I’ve been meaning to post this recipe for over a month now. I’ve already made it a second time before blogging it. Yep, it’s that good.
The search for “German Chocolate Bars” occurred the weekend before Mother’s Day. I inherited a love for the chocolate + coconut + pecan trifecta from my mom so I knew how much she’d love these heavenly treats. I was right! Apparently the perfect Mother’s Day gifts are edible
Did I mention how EASY this are to make? Not only are the mom approved, but they are boyfriend AND kickball team approved. Make these now!
If you’re an avid recipe surfer on Pinterest, then you’ve probably encountered the recent DIY Nutella craze. Come on, homemade nut butters are all the rage! After my almond butter turned out a little….meh, I was hoping that the chocolately goodness of Nutella would redeem my Cuisinart and propel me into hazel-nutty heaven. Boy, am I glad that I didn’t let my failed experiment derail my Nutella dreams. I feel weird calling this “healthy,” but it is so much better for you than the store-bought stuff that I don’t feel guilty for licking it right off the spoon.
Make this now!
Happy Daylight Savings! I’m not sure if that is something people actually say, but I am very happy about the extra hour of sunshine that will be sticking around after work. I’m also happy about the 40% off friends & family sale that I took advantage of today at the Gap today. Hello, new purple pants!
I’ve had this ginger bar recipe bookmarked for a while now from A Full Measure of Happiness (if you are looking for new food blogs, I can’t recommend Lauren’s recipes enough). I tend to gravitate toward desserts that are centered around – or at least involve – chocolate, but something about this recipe caught my eye. It took two different grocery stores to track down the ingredients, and let me tell you, it was totally worth it.
If you are trying to eat healthy this week to combat all that stuffing and mashed potatoes then I strongly encourage you to stop reading right this second. No, seriously. Leave, now! You’ll thank me later.
The dessert you are about to see is in now way low-fat or lightened up. Actually, I bet it’s one of the most unhealthy things to ever come out of my kitchen. We had a potluck at work to celebrate Thanksgiving and I was assigned to bring a “main” dish. Well, that didn’t last long because I traded for a dessert so I could finally have an excuse to make this decadent treat.
I present you the 3 most heavenly layers to ever coexist in one pan: chocolate chip cookie, Oreo and brownie. Oh, and how could I forget fudge? This treat is so sinfully rich that even a bite sized square will make you pause and contemplate whether you should skip your next meal. Also, it makes a ton so it’s the perfect dessert to bring to a party.
Brownies + cheesecake = what are you waiting for and why haven’t you decided to bake these yet? I needed to whip something up pretty quickly last weekend for a kickball birthday, and these babies sure did the trick. I made one batch with chocolate chips and the other batch without. The recipe is for an 8×8 pan so I decided to make two batches – one with chocolate chips and one without. Next time I would probably just double the recipe and bake in a 9×13. That would work, right?
Hope everyone had a great Halloween!
The fact that this recipe only requires THREE ingredients leaves you with no excuse not to make this immediately. Unless you are allergic to peanut butter, or even even worse, dislike chocolate. I’m not sure if we can really be friends if you don’t like chocolate so you should probably just stop reading this now. Thanks to Trader Joe’s Ready to Bake Brownie Mix this took barely any time to prep. Next time I might try making a healthier brownie batter from scratch to lighten the recipe up but it’s hard to pass up the shortcut. The only part that really takes “work” is spreading delicious peanut butter on top of delicious Oreos. Need I say more?
I’m starting to feel like Amy Adams’ character in Julie & Julia, except instead of tackling “Mastering the Art of French Cooking” I’m making my way through SmittenKitchen.com. I really can’t help it. It was the first food blog I started reading! And Deb’s recipes are unreal. *Real-time update: Matt just made fun of me for how fast I type.
I’ve been really excited to make this Apple Cake. It’s delicious and just so…pretty! I couldn’t help but go crazy on the pics; it photographed beautifully. I highly recommend eating the cake warm and with a scoop of vanilla ice cream on the side.
I’ve been a really bad blogger. It’s been almost a week since I posted something! I assure you I’ll get back into the swing of things. Part of the problem is TWO, yes two, recipes that were complete fails.
First was a tomato, corn, avocado and crab salad that I was really excited to make, especially since it looked so easy to throw together. How could I possibly mess this up? Well, I now know to be careful buying crab meat because a can of FANCY crab meat is very, very different than LUMP crab meat. Yeah, it was disgusting.
Second mishap was with these oatmeal apple cake cookies. They didn’t spread in the oven at all. I googled why this may have happened. 1. Oven isn’t hot enough. 2. Dough is too cold. It’s way overdue but I finally bought an oven thermometer this weekend so hopefully that will solve any temperature discrepancies. The recipe specifically said to refrigerate the dough for an hour so I don’t see why being cold would be a problem.
Anyways, I finally have something to share and it’s one of my all-time favorites! Chocolate Chip Sour Cream Coffee Cake courtesy of Smitten Kitchen. Don’t be scared by the mention of sour cream. I hate sour cream. You can’t taste it in the final product and it makes the cake super moist.
Peanut butter and jelly. Bacon and eggs. Mary-Kate and Ashley. Chocolate and coconut.
I may be a big fan of chocolate and peanut butter, but I’m not sure if anything tops my love for chocolate + coconut together. Whenever I get frozen yogurt I always end up with some sort of choco-coco combination. German chocolate cake, bring it on.
Not surprisingly I get really excited around Passover when people start to whip out the chocolate macaroons. Recently a coworker (thanks Elissa) brought some into the office from the market and I found myself saying “OK, this is my last one” way too many times. They are bite sized – it’s so easy! I had no idea that this love for macaroons was a controversial one. I posted about my obsession on Facebook to a mixed response. Half my friends said things like “ew, gross” and “those are foul” while the rest defended my beloved treat.
I came across a recipe for these magical cookies and added them to my Instapaper (seriously, best tool ever) right away since they looked pretty easy. Turns out they ARE easy to make if you have a little bit of time. They came out pretty amazing so I suggest you get on this if you are a fan!