Classic red velvet cupcakes smothered in decadent and rich Nutella buttercream frosting with a sprinkle of chopped milk chocolate and drizzle of dark chocolate. Chocolate and red velvet are the perfect match in these Nutella Red Velvet Cupcakes.
Quick, what do you always think of when someone says Red Velvet? Cream cheese frosting, right? BORING…Let’s break this mundane cycle people. I’m here to show you that red velvet’s partner in crime doesn’t always have to be cream cheese. I mean, just look at how insane these are! And just to make sure you get the idea, I used three kinds of chocolate in this cupcake. Three!
First is the creamy and smooth Nutella buttercream frosting which is absolute perfection. Then I topped them with a little chopped milk chocolate. I used Cadbury. The mother of all milk chocolate. (Thank you Great Britain…) And then to shake things up a bit, I drizzled some melted dark chocolate on top. Seriously, these Nutella Red Velvet Cupcakes will make you wonder why you always settled for boring old cream cheese frosting.
A gorgeous Greek pastry made with layers upon layers of delicate phyllo dough and vanilla bean custard. Bright green pistachios and amber honey make this one elegant pastry!
What on Earth is a Bougatsa? I came across this funny sounding Greek dessert while hunting some inspiration for my next post. Low and behold was this absolutely gorgeous rustic masterpiece on Phoodie. At first glance, my thoughts were…”Well, this looks like it’s going to take some effort. Let me think of every excuse imaginable so I don’t have to get off Pinterest…” I checked out the ingredients and method and was shocked to see how simple it was!
Scroll down for the Pistachio and Honey Bougatsa recipe!
Single serving dark chocolate fudgy brownies baked into a buttery graham cracker crust and then drenched in salted caramel. The sweet banana slices on top finish these Miniature Banoffee Brownies.
Raise your hand if your’e a lazy baker. Anyone? I can’t be the only one, right? It sounds silly but sometimes I feel mixing brownie batter can be a little too labor intensive. Even the one bowl kind without melting chocolate. After reading that back to myself, I just realized I’m a lame-o. It’s time to amp things up with these Miniature Banoffee Brownies. But not too much amping people. I’m lazy remember?
Soft and chewy apple spice oatmeal cookies sandwiched with brown sugar and cinnamon buttercream frosting and drizzled with salted caramel. Think of the perfect caramel apple pie you can eat with your hands!
It’s cookie swap time people! I’ve only been to one cookie swap party which was back home in the states. I really wish I had participated in more because now that I’m living overseas in Dubai I haven’t heard of anybody doing that sort of thing. I think they’re too beautiful and fit to be swapping dangerous and decadent cookies between one another. I’ve done a cookie swap through the mail before, so I thought that would work until I remembered it costs about 75.00 to ship a box to the U.A.E. Whoever gets stuck with me would probably sneeze all over my cookies.
I haven’t hit the peppermint craziness yet. I’ve still got apples and pumpkins on the brain. That’s why these Caramel Apple Cookie Sandwiches are perfect for a cookie swap party. There’s always someone in the group that’s a little too stubborn to let go of Fall. So while the tables are full of chocolate peppermint meringue cookies and red and green sugar cookies, these cookie sandwiches will be sure to stick out. Plus, salted caramel. I would be grabbing anything with salted caramel drizzle. I used my Apple Pie Cupcakes as inspiration for these cookie sandwiches.
Luscious layers of buttery phyllo dough nestled between gorgeous layers of cinnamon pear, pistachios, and pecans. Baklava was never meant to be boring. It was meant to be epic like this Pear and Fig Baklava!
I hope everyone is ready for a fabulous New Year’s Eve! I’m going to live vicariously through all the cool kids tonight. First of all, I’ve never been able to stay up past midnight. Don’t think that’s because I’m a parent, or old, or have two early to bed kids. I’ve been that way since my 20’s. It’s so sad! I blame it on my old soul. Secondly, I do have two little kids who can’t seem to keep it together past 9. In our house 9 P.M. is the witching hour of tantrums, whiny little voices, and utter melt downs. So every New Years Eve it’s hot chocolate, a cozy blanket, and the good old fashioned New Year’s countdown from my quiet little television.
Rich dark chocolate and Oreo cookies married with a soft and fluffy muffin. Make your mornings sweet with these Oreo Double Chocolate Chip Muffins.
You know what I love about muffins? Muffins are extra large cupcakes that can be eaten for breakfast. AND they come with no judgement. If its eaten between the hours of 6 and 11 in the morning, extra large, and void of frosting…no one cares. No one gives dirty looks. It’s breakfast. Chocolate chips and all. I once saw a red velvet smore’s muffin at a local coffee shop. That my friends is my kind of breakfast. #breakfastgoals
These muffins bake up super fluffy and soft with just the right amount of crunch from the Oreos. Not to mention, they are insanely easy and quick to make, so don’t you worry. You’ll be stuffing your face in no time. It’s okay though. It’s breakfast remember? First meal of the day, so make it count!
Extra chewy and full of pecans and chocolate, these Double Chocolate Chip Pecan Bars are sure to make an impression. The easiest holiday pie ever just got even easier.
Will you look at that. That glistening chocolate ganache pouring down the sides of the best cake mix bars you will ever eat. Yes! These bars are from cake mix! Pecan pie is one my favorite desserts during the holidays. Notice that it’s usually gone before the pumpkin pie? At least when I’m invited to the party. Especially if it’s made with chocolate chips.
Soft and fluffy spiced apple cupcakes topped with brown sugar buttercream and tart apple pie filling. It’s America’s favorite pie turned into perfect holiday cupcakes.
Today the weather in Dubai has finally hit the perfect temperature! It has been so beautiful lately and taking a walk doesn’t render you useless for the rest of the day. I usually feel like I need a 3 hour nap after a stroll due to the heat. Not anymore! Oh, and the breeze doesn’t feel like a hot blow dryer. We don’t get those gorgeous red and orange Fall leaves, but we get perfect beach weather. I think that’s a good trade.
The most delicious, moist, chocolatey pumpkin bread you will ever eat. That’s why I’m calling it The Best Chocolatey Chip Pumpkin Bread. Ever.
Is anyone sick of pumpkin yet? No? I didn’t think so, but if you are one of the few on the outs with pumpkin this season, stick around. I promise you won’t be disappointed. Just one bite of this Chocolate Chip Pumpkin Bread and you will be back on that happy little pumpkin bandwagon again.