Everyone knows not to grocery shop when you’re hungry. We all do it anyway and end up with a cart load of food we probably will never get around to eating. You also shouldn’t grocery shop with a two year old, regardless if she’s hungry or not. Every time I’m in the produce section, she’s super excited to see those bright yellow bananas. “Bananas!”, she always squeals when she rides by them. Will she eat those bananas? Nope. Does she scream if you don’t put them in the cart? Yes. It’s okay though, that means plenty of opportunities for baking this Chocolate Chunk Banana Caramel Poke Cake. You would be squealing about bananas too.
Three glorious layers come together for the ultimate cannoli experience. These super easy Chocolate Cannoli Bars are still decadent and plus they look super fancy. This is where you can go crazy with the pistachios. Pistachios = Fancy.
So I think I finally got the kiddos on a schedule. Oliver goes to summer camp every morning from 8 to about 1:30. Super amen to that! Then it’s just Jovi and me for what we call “mommy camp”, which is just Jovi watching people play with Play Doh on Youtube. Is that a thing? There are like hundreds of videos of people making cupcakes with Play Doh, and her little two year old brain is hooked. Then around 11 am I smell something funky, change that diaper and she’s down for a nap. Probably dreaming about Play Doh, I’m sure. So for about an hour and a half it really turns into mommy camp. I catch up on the blog, bake, and just soak in the sounds of nothing. I love it.
Deep dark chocolate brownies topped with rich fudge frosting and topped with crushed Daim chocolate candies. These Daim Crunch Fudge Brownies are the perfect combination of salty sweet toffee and bittersweet chocolate.
Have you ever had that moment when you can’t decide between a brownie with a crunchy edge or a soft chewy center? Well, now Ladies and Gents, you can have both. These brownies are so insanely fudgey it’s completely ridiculous, and the combination of those crunchy little Daim pieces take them over the edge. I have to warn you, Daim candy is a little difficult to find in the U.S. I’m in the United Arab Emirates so I can find it on every corner. If you aren’t in the UAE or Europe, you can find it in IKEA or most likely World Market. Otherwise, you can used some chocolate covered toffee that’s been crushed. You want the variation of big and small pieces to really make these brownies cruch.
A gorgeous retro cake made of banana, pineapple, walnuts, a crunchy cinnamon sugar streusal, and topped with a cream cheese glaze. Make this Hummingbird Coffee Cake the perfect excuse to have cake for breakfast!
You know how I know it’s time to bake with bananas? By the colony of fruit flies that have migrated to my kitchen. They hit the mecca every week. I think they’ve finally made it into the iron age, because I swear they’re wielding swords now. I want to tell them they don’t need to fight! The bananas are coming every Thursday so they can party until I get to them. I know….Ew. Guys, I swear this Hummingbird Coffee Cake is fruit fly free.
I hate to start this post out with a rant, but I’m kind of grumpy. Everything I’ve put in my oven apparently is suicidal, it’s raining like freaking Vancouver, and I stepped on a Lego about five minutes ago. Seriously, the Lego peeps need to round down the edges of their treacherous little building blocks. I’m going to write a strongly worded letter after I furiously compose this post about these Red Velvet Oreo Brownies. I know everyone envisions their favorite red velvet desserts drenched in cream cheese frosting. Well, forget about that junk. I’m taking red velvet to the dark side.
Chewy Peanut Butter Jelly Cookie Bars with triple berry jam, creamy peanut butter frosting, and sugared blackberries and raspberries. Relive your childhood all over again. It’s peanut butter jelly time!
Let’s rewind back to elementary school days, shall we? Peanut butter jelly sandwiches were my jam! See what I did there? If you missed it, we will move on quickly to avoid any awkwardness. As a child, I remember watching my mother make my peanut butter jelly sandwiches for school. I would eagerly wait as she would gently trace a heart with the butter knife on the peanut butter side. It was her way of christening each sandwich with her love. So everyday at lunch time, I would peel back that piece of soft white bread to reveal her stamp of love. That’s why my mother made the best peanut butter jelly sandwiches 🙂
Caramel Potato Chip Brownies with only six ingredients! Salted caramel drizzling down warm from the oven brownies and topped with crunchy, salty kettle cooked potato chips. Being bad never felt so good.
And…this just happened. I know what you’re thinking. Are the potato chips and that ungodly amount of thick, salted caramel necessary? Yes my friends. It’s totally necessary. So if you call yourself an American, it’s very necessary. A couple weeks ago I posted about this Skinny Deep Dish Cookie Pie. It was low-calorie, skinny, and it hit the spot. It also had an ingredient that terrified me, but then it blew my mind after that first bite. Now that February is coming, it’s time to roll out some crazy indulgent desserts. Like these trashy Caramel Potato Chip Brownies. You know you want it…
Warm up your winter mornings with this tropical inspired Pineapple Coffee Cake with Raspberry Glaze. Moist cake full of pineapple, topped with crunchy cinnamon sugar streusal. A tart fresh raspberry glaze gives it a burst of berry flavor.
I don’t want to jinx things, but Oliver my four year old has been quite well behaved lately. It’s almost suspicious. I’m guessing it has something to do with the “rainbow” chart at his preschool. If you make good decisions (not biting or scratching. What are they, cats?) your name will get moved to the color blue or purple. You don’t want red. Red is bad. If you stay in the “good zone”, at the end of the week you get a treat. Kids have it so good don’t they? At what other time in your life do you get rewarded for not biting someone or using potty words. And they get treats! Treats people. For being good little humans.
My mind says, “Hey there fatty. January is not even over and you’re already gorging on something with the word pie in it.”, while my mouth is saying…well it’s saying nothing. It’s stuffed with these Blackberry Pie Bars!
I have a serious love hate relationship with blackberries. The seeds. Oh God, the seeds. But the juicy bursts of tart juice in every little berry. That’s why I always come back for more. It’s like summer comes back just for that moment.
These Blackberry Pie Bars scream summer! It’s perfect for those mornings of drudging through knee deep snow to get to your car, only to realize you forgot that dang ice scraper. So you drudge back to the house but slip on ice, which causes all the icicles off your entire roof to rain down like little frozen daggers. And then you break a nail. Is that a winter morning for everyone who lives north of Georgia? I imagine it is. But what do I know, I live in Florida where it’s hot as B A double hockey sticks S, nine months out of the year.
Everyone’s favorite New York “Crack Pie” baked with Eggnog to give it a special Holiday twist. Chewy oatmeal cookie pie crust with a lusciously sweet and chewy filling will put these Eggnog Crack Pie Bars at the top of your wish list!
So I’ve never heard of this crazy thing called “Crack Pie” until I started diving deep into the food blogging world. Momofuku…what? Well, I don’t care where it came from or how much it is ($44.00 a pie!) because once I read the ingredients, I was already in a deeply committed relationship with this pie. Without tasting it, I knew this would be a heart breaker. But like in a strikingly handsome Marlon Brando kind of way. Let’s rewind. I meant to say young Marlon Brando…YOUNG Marlon Brando. Have you seen him in the Godfather? Yikes.
Well, since I wouldn’t be going to New York or Toronto anytime soon, I snagged the recipe off of Brown Eyed Baker and made a few changes. I added eggnog to the filling instead of boring old cream. It makes it extra naughty. And instead of baking it as a traditional pie, I just made them into bars for easier cutting and just to shake things up a bit. Like Marlon. He’s unpredictable you know?