Wickedly delicious chocolate cupcakes frosted with vibrant green and orange vanilla buttercream frosting and topped with a miniature brownie cauldron bubbling over with salted buttery caramel. These Chocolate Witch’s Cauldron Cupcakes are the perfect ghoulish treat for little goblins and witches this Halloween!
I’m gonna go ahead and say it. Everybody says it. You hear it said by everyone everywhere.
“Christmas decorations in the stores already?!”
The only thing is…I’m totally okay with it and super excited about it. Hey, I start listening to Christmas tunes when August comes around. I’m the last person you should be complaining to about the commercialization of Christmas. Sorry Linus from Charlie Brown, but I’m the gal with my Christmas tree up and decorated before you can finish saying Happy Thanksgiving! That being said, this is my last spooky cupcake post! Bring on the cinnamon, cloves, apples, and all things jolly!
Dark chocolate mocha brownies topped with creamy pumpkin buttercream frosting and sweet whipped cream. The Pumpkin Spiced Latte just met it’s match…Pumpkin Spice Latte Brownies!
Say what you want about Starbucks and their “stale” coffee. Yes, I’m talking to coffee snobs everywhere! You have to admit they know the way to every white girl’s heart during Fall. I’m more of a classic Mocha girl myself, but I love the first sight of their magical chalkboard sign exclaiming, “The Pumpkin Spice Latte is here!” It lets me know that Fall has officially arrived. I’ve taken one of my favorite Starbucks drinks and made them into brownies!
I’ve only made a few pumpkin desserts so far but I’ve got so many more planned for this season. It’s safe to say, I’m in love with pumpkin. First came my Pecan Pie Pumpkin Cupcakes and then these crazy delicious guys. These Pumpkin Spice Latte Brownies were incredibly easy. How? I used my favorite boxed brownie mix.
Eeeek! Yes, you can make brownie mix taste like it’s from scratch. I promise.
Dark chocolate brownies swirled with spiced pumpkin cheesecake and thick buttery caramel. The only thing better than a Pumpkin Spiced Latte are these Caramel Pumpkin Cheesecake Brownies!
Brownies are hands down one of my most favorite desserts ever, so I adore mashing them with different flavors. I always make these Caramel Pumpkin Cheesecake Brownies in the Fall, because well, they’re pretty amazing. There are lots of pumpkin cheesecake brownie recipes floating around on the internet and I’ve found this one to be my favorite. I adapted it a teensy bit from Bake at 350, and the results were truly scrumptious.
I just poured the dark chocolate brownie batter on the bottom of the pan, then layered the pumpkin cheesecake batter on top. Lastly, I plopped big gooey spoonfuls of brownie batter and thick caramel on top and swirled with a thin knife. Pretty simple, if you don’t run into the problem of licking too much brownie batter off the spoon and your left with minimal “plops”. So lick sparingly!
Oh Biscoff Cookie Butter. What have you done to me? I’ts only mid January and you’ve caused me to sway from my weight loss resolution. Sigh… You’re like eating Christmas.
If you haven’t tasted this stuff, it rocks. The moment I tasted it for the first time, I knew it was the beginning of a long friendship. These Biscoff Blondie Brownies are my first experiment recipe with Biscoff butter. The first layer is a really dark chocolate brownie, and the second layer is a chewy chocolate chip and walnut blondie (with Biscoff mixed right into the batter of course) and the top is drizzled with melted dark chocolate and Biscoff. Pretty sinful, huh? This recipe can be tweaked a little for the health conscious, but let’s be honest. You committed to the dark side when you decided to make these evil little goodies.
Preheat oven to 350 F and grease an 8x8 baking pan with cooking spray or butter.
For the brownie batter cream the butter and sugar in a large mixing bowl. Mix in cocoa powder and salt. Mix in eggs and vanilla until incorporated. Mix in flour until fully incorporated. The batter will be very thick. Spread on bottom of pan.
For the blondie batter in a small saucepan over medium-high heat melt the coconut butter, biscoff and brown sugar until smooth. Remove from heat and set aside to cool. In a small mixing bowl combine flour, baking powder, and salt. Pour biscoff mixture in another bowl and mix in egg and vanilla extract until just blended. Add dry ingredients. Fold in chocolate chips and walnuts. Batter will be very thick. Spread on top of brownie batter.
Bake for 25-30 minutes.
Once baked and cooled drizzle melted chocolate then melted biscoff on top.
Straight out of the oven these are out of this world. They are so dense and rich you better grab some milk. They last quite a while since they’re so intense, unless you decide to share. Then they will most likely disappear.
So do yourself a favor and make these now.
I promise they will knock your socks off and all your co-workers socks off. And your dog’s socks.
Christmas is almost here! My family lives in Orlando, Florida and the temperature in December barely dips below 75 degrees. We hardly get to wear our scarves or bundle up in warm coats. Once in a while Florida will hit a mild cold front and so we indulge in hot cocoa. It’s the only way for it to “feel” like Christmas. Since beautifully cold winter weather is a rarity in my case, a hot beverage usually is not very comforting. Today’s forecast was a high of 84! Really?! Sigh…
So instead of sweating while I insist on drinking my favorite hot cocoa, I made it into a cookie sandwich. A brownie cookie sandwich to be exact. These peppermint brownie cookie sandwiches are amazing and if you’re planning on indulging in one or a few, a tall glass of milk is a must. The dark chocolate brownie cookies are perfectly rich and chewy. Imagine the fudgy part of the brownie with a light crisp layer on top. They are stuffed with a light marshmallow fluff frosting then rolled in crushed peppermint candies. Who needs winter? This recipe makes 12 peppermint brownie cookie sandwiches.