GINGERBREAD OAT CHOCOLATE CHIP MUFFINS

 While gingerbread isn’t something that I typically crave this time of year (I tend to prefer anything eggnog or peppermint!), I had the thought of a gingerbread muffin earlier this month and couldn’t get it out of my head.  I actually have another ginger/molasses and chocolate treat coming up for you next week, too.  Apparently when I get on a combination kick, I have a hard time stopping!

I had to make a few batches of these gingerbread muffins before I ended up with a muffin that I was happy with. I wanted to keep it on the healthier side with whole wheat flour, no refined sugar, and no butter. Unfortunately,I kept getting dry muffins.

Ingredients

1 3/4 cups white whole wheat flour

1 cup old fashioned oats

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/3 cup molasses

1/3 cup maple syrup

3/4 cup unsweetened vanilla almond milk could substitute cows milk

1/2 cup coconut oil you could use canola or vegetable oil, too

2 large eggs at room temperature

1 teaspoon pure vanilla extract

3/4 cup dark chocolate chips

Instructions

Preheat oven to 375 degrees F.

Spray muffin tin with oil.

In a large bowl, whisk together flour, oats, ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.

In a medium bowl, whisk together molasses, maple syrup, milk, oil, eggs, and vanilla extract.

Pour wet ingredients into the dry ingredients and stir until just combined.

Fold in chocolate chips.

Evenly divide batter between 12 muffin tins, filling about 3/4 the way up.

Bake in preheated oven for 16-18 minutes. The edges will be set and top will be just set...a toothpick should come out with a few crumbs.

Watch carefully the last couple of minutes - you don't want them dry!

Enjoy!

HEALTHY BANANA DARK CHOCOLATE CHIP MUFFINS

 I’ve been

working on this recipe for Healthy Banana Dark Chocolate Chip Muffins for a very long time.  I make a lot of muffins and quick breads and have a lot of tricks to making healthy baked goods taste good, but for some reason I just couldn’t nail it with the banana muffins.  They always ended up dry and lacking flavor, and no one in my family wanted to eat them.

I wanted a muffin that was healthy, but didn’t really taste healthy.  I wanted whole grains and no refined sugars, yet I wanted it to still be moist and sweet.  Was that so much to ask?!

I finally hit the sweet spot with all of the ingredients and it’s a little weird how excited I am about it.  But let’s just put it this way – the entire batch of muffins (that’s 12 muffins!) was gone in 36 hours.  So don’t mind me – I’ll just be hoarding ripe bananas from now on so I can make these muffins any chance I get!

Ingredients

3 large ripe bananas

1 large egg

1/4 cup coconut oil

1/4 cup honey

1/4 cup plain Greek yogurt

1 teaspoon pure vanilla extract

1 1/2 cups white whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dark chocolate chips

Instructions

Preheat oven to 350 degrees F. Spray a 12 cavity muffin pan with cooking spray.

In a large bowl, mash the bananas.

Add the egg, coconut oil, honey, Greek yogurt, and vanilla and mix well to combine.

Add white whole wheat flour, baking soda, and salt, stirring with a spatula until just combined.

fold in the chocolate chips.

Divide batter evenly between the 12 muffins, each muffin cavity should be about 2/3 of the way full.

Bake in the preheated oven for 18-20 minutes, until golden brown and a toothpick comes out clean.

Cool and enjoy!

YOGURT GRAPEFRUIT POPPY SEED BREAD

 I like to think that citrus fruits being in season during the winter season is nature’s way of making up for the sometimes endless cold and dreary days.  Especially in February and early March when winter seems like it just keeps hanging on and spring is still so far away, suddenly it’s not so bad when we cut into a perfectly sweet orange or a tart grapefruit.

I haven’t baked much with grapefruit in the past, but I have to say those days are O-VER.  This Yogurt Grapefruit Poppy Seed Bread is my newest citrus obsession and I have plans to make it over and over again until Father Winter decides to make his exit.  And likely beyond.

I have to admit – I wasn’t expecting to love this grapefruit quick bread as much as I did and I certainly wasn’t expecting Marc to love it either.  He’s more of a peanut butter and chocolate kinda guy, and citrus desserts don’t usually do much for him.  But after I gave half the loaf to a homeless man (I didn’t have any money on me!) and ate almost the entire other half myself, he was more than bummed after he tried a piece that there was no more left of this grapefruit bread.

Ingredients

3/4 cup granulated sugar

2 tablespoons grapefruit zest about one grapefruit

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup coconut oil melted

1 teaspoon pure vanilla extract

1 cup plain yogurt

3 eggs at room temperature

1/3 cup grapefruit juice

3 tablespoons poppy seeds

For the glaze:

2-3 tablespoons fresh grapefruit juice

1 1/2 cups powdered sugar

Instructions

Preheat oven to 350 degrees F.

Grease 9x5" loaf pan.

Combine sugar with grapefruit zest and mash together with a fork, to work them together. Set aside.

Combine flours, baking powder, and salt, and whisk to combine.

In separate bowl, whisk together sugar mixture, melted coconut oil, eggs, vanilla, yogurt, and grapefruit juice until well combined.

Add in the flour mixture and mix with a spatula until combined.

Add poppy seeds and mix until incorporated, trying not to overmix.

Pour batter into prepared baking pan.

Bake in preheat oven for 50-55 minutes, until golden brown around the edges and set in the middle.

Cool partially, about 20 minutes.

Once slightly cool, make the glaze by whisking together grapefruit juice and powdered sugar. Start with 2 tablespoons of grapefruit juice and add more if it seems too thick.

Drizzle over bread.

Cool completely, then cut into slices and enjoy!

WHOLE WHEAT LEMON MUFFINS

 I absolutely adore lemon baked goods and its safe to say I don’t have enough of them on here. The handful that I do have, like these Creamy Creamy Lemon Crumble Bars, Lemon Blueberry Bundt Cake, Lemon Layer Cake with Raspberry Filling, and Lemon Almond Pound Cake are pretty stellar, though!

This time, I wanted to create a healthier lemon baked good and these Whole Wheat Lemon Muffins are what I came up with!

White Whole Wheat Flour – I love using this whole grain flour because it keeps things light and not too heavy, as whole wheat flour sometimes does.

Ingredients

1/2 cup granulated sugar

1 tbsp lemon zest from about 1 lemon

1/2 cup plain yogurt

1/2 cup milk I used unsweetened vanilla almond milk

1/3 cup lemon juice from about 2 large lemons

1 large egg at room temperature

1 tsp pure vanilla extract

1/3 cup coconut oil, melted

2 cups white whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

For the Glaze:

1 cup powdered sugar

1 tbsp lemon juice

1-2 tbsp milk

Instructions

Preheat the oven to 350 degrees F.

Spray a 12 cup muffin pan with cooking spray.

In a large bowl, whisk together the sugar, lemon zest, yogurt, milk, lemon juice, vanilla extract, and egg.

Whisk in the coconut oil until well combined.

Add the flour, baking powder, baking soda, and salt, stirring in with a rubber spatula until combined.

Evenly divide the batter between the 12 muffin cups.

Bake in the preheated oven for 15-17 minutes, until the tops spring back

Once the muffins are cool, make the glaze.

In a small bowl, whisk together the powdered sugar, lemon juice, and milk.

Drizzle over the muffins.

Enjoy!

INSTANT POT MISSISSIPPI POT ROAST

 Man, I must be on a pot roast kick. Just last week I posted my Oven Braised Balsamic Pot Roast, and now I have this Instant Pot Mississippi Pot Roast. One might be thinking pot roast is pot roast, why all the recipes?

Well, while the oven braised balsamic pot roast would be perfect for a Sunday afternoon when you’re home all afternoon, this Mississippi Pot Roast is exactly what you need when you don’t have all day to babysit your pot roast in the oven.

You also might be wondering, what the heck is Mississippi Pot Roast? It is a combination of a chuck roast, pepperoncini peppers, au jus gravy seasoning, ranch seasoning, and butter. It is just as delicious as it sounds!

Ingredients

4-5 lbs chuck roast cut into approx. 1 lb chunks

2 tbsp olive oil

1 cup beef broth

1 ounce packet au jus gravy mix

1 ounce ranch seasoning mix

5 pepperoncini peppers

1/4 cup butter

Instructions

Turn Instant Pot/Pressure cooker to brown/saute function.

Add olive oil. Once hot, add the chunks of chuck roast and brown 3-4 minutes. Turn over and brown 3-4 additional minutes.

Turn Instant Pot/pressure cooker saute/brown function off.

In small bowl, whisk together beef brown, au jus gravy seasoning, and ranch seasoning.

Pour over beef in the Instant Pot.

Top with peppers and butter.

Place lid on Instant Pot and seal steam valve.

Cook on HIGH pressure for 60 minutes.

Let the pressure naturally release for 10 minutes, and then release completely.

Shred the beef and mix with juices.

Serve on top of mashed potatoes, on sandwiches, or with roasted veggies.

Enjoy!

SLOW COOKER SWEET AND SOUR MEATBALLS (FREEZER MEAL!)

 This was a new recipe that we made as part of our freezer meal prep day, and it was a big hit with our boys. They are big fans of meatballs and BBQ sauce, so I had a feeling they were going to love these sweet and sour meatballs.

Ingredients in Sweet and Sour Meatballs

Frozen Beef Meatballs – these are such a lifesaver when it comes to quick and easy meals! I love using them in my spaghetti and meatball casserole and my meatball tortellini soup, or use them in this recipe!

Ingredients

22-30 ounces frozen meatballs

1 white onion cut into 1" pieces

1 red bell pepper cut into 1" pieces

1 green bell pepper cut into 1" pieces

20 ounce can crushed pineapple

2 cups BBQ sauce

Instructions

Add all of the ingredients to the slow cooker and stir well to combine.

Cook on low for 7-8 hours, or high for 3-4 hours.

Serve with rice. Enjoy!

For Freezer Meal:

Add all ingredients to a large freezer ziploc bag.

Place in freezer.

Set in refrigerator the night before (optional, but it makes it easier to remove from the bag).

Place in slow cooker and cook on high for 4 hours or low for 8 hours.

Serve with rice. Enjoy!

BIG MAC SLIDERS

 While McDonald’s is definitely not a regular meal for our household, as I much prefer to cook from scratch, it has become an occasional occurence since we’ve had kids. I mean, a good ‘ol Happy Meal is a fun treat, right?! I haven’t had a Big Mac in years, but going through the drive-through a couple of times for the kids definitely stirred up a craving. My solution? Make them at home! These Big Mac Sliders are SPOT ON and totally satisfied that craving.

The hamburger portion of Big Mac Sliders is a simple combination of ground beef, finely diced white onion, salt, and pepper.

Ingredients

For the Burger:

1 lb ground beef

1/4 white onion, very finely diced

1/2 tsp salt

1/4 tsp pepper

For the Big Mac Sauce:

3/4 cup mayonnaise

4 tbsp dill pickle relish

1 tbsp yellow mustard

1 tsp paprika

1 tsp onion powder

1/2 tsp garlic powder

Remaining:

6 slider buns

1 tbsp butter

sesame seeds

Shredded lettuce

sliced pickles

American cheese slices

Instructions

Preheat the oven to 350 degrees F. Grease an 9x9" baking dish with cooking spray and set aside.

In a medium bowl, combine the ground beef and diced onion. Season with salt and pepper.

Press the ground beef mixture into the bottom of baking dish.

Bake or 10-15 minutes, until the beef is cooked through. It will shrink in the baking dish and there will also be a bit of grease around the large beef patty. Use a paper towel to soak up the grease.

To make the Big Mac sauce combine all sauce ingredients in a bowl and mix well to combine.

Place slider buns on a baking sheet.

Spread ~2 tbsp of the Big Mac sauce onto each slider bottom.

Sprinkle lettuce over the sauce and then top with the burgers and pickles. You can do this two ways - you can either place the large burger patty over the buns as a whole, and then cut them into individual sliders after they are baked, or you can cut the burger patty into smaller patties and place them individually onto each slider bun bottom. Either way works!

Top the burgers with slices of American cheese and then each slider bun.

Brush the tops of the slider buns with butter and then sprinkle with sesame seeds.

Bake in the oven for 5-10 minutes, until the cheese has slightly melted.

Cut into individual sliders, serve with additional sauce, and enjoy!

NO BAKE OAT NUT BARS

 We got a little teaser of nice weather yesterday and while OMG it felt glorious, it feels cruel to know there is a snowstorm in our forecast this week. And no, not just a dusting.  We’re talking multiple inches and maybe a FOOT?!  What in the actual hell.  GRRR.

While a really decadent brownie seems more appropriate to drown our sorrows with, I’m going to take the high road and have a healthy treat.  After birthday month, which involved a week of vacation and lots of cake, I’m trying to clean things up a bit around here.  I toyed with the idea of trying Whole 30 but you can’t have wine on that, and I’m not willing to go that far. So – healthy dessert/breakfast/snack instead of cake, it is!

Ingredients

For the oat nut bars:

1 cup natural peanut butter

1/4 cup coconut oil

1/2 cup honey

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

2 cup old fashioned oats

3/4 cup ground flaxseed meal

1/4 cup chia seeds

1 cup chopped nuts

For the chocolate drizzle:

1/4 cup semi-sweet or dark chocolate chips

1 teaspoon coconut oil

Instructions

Combine peanut butter, coconut oil, and honey in a small saucepan.

Melt over medium-low heat and stir frequently, until mixture is melted and smooth. This should just take a few minutes.

Stir in cinnamon and vanilla, mixing to combine.

In a large bowl, combine oats, flaxseed meal, chia seeds, and peanut butter mixture, stirring well to combine.

Fold in chopped nuts.

Press mixture into a parchment paper-lined 8x8" baking pan.

In a small bowl, combine chocolate chips and coconut oil.

Microwave in 30 second increments, stirring after each time, until melted.

Drizzle chocolate over bars.

Refrigerate for at least 30 minutes, to allow bars to cool and chocolate to set.

BISCOFF CHOCOLATE CHIP BLONDIES

 As with most food trends, I was a little behind with the Biscoff craze.  I remember searching high and low for it when I first heard of it about a year ago, with no luck, and then I gave up my search.  If you’re new to the Biscoff craze (you’re not alone!), it is a spread with a consistency similar to peanut butter, except it’s made of pulverized Biscoff cookies.  Yes, a cookie spread.  Like peanut butter, but with cookies.

It was fate when Biscoff sent me two jars of their crunchy and creamy cookie spread to try out in a new recipe.  The only hard part was deciding what to make.  Biscoff cookies?  Or Biscoff ice cream? How about Biscoff cake?!  With Biscoff frosting?  Ooooh now we’re talking. 

Ingredients

1/2 cup 1 stick unsalted butter, melted

1 1/2 cups packed brown sugar

2 large eggs

1 egg yolk

1 tsp pure vanilla extract

1/2 cup Biscoff

2 1/4 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F. Grease 9x13" baking dish, and set aside.

In medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In large bowl with electric mixer, beat together melted butter and brown sugar until well combined, about 2 minutes.

Add eggs and egg yolk, one at a time, mixing completely between each addition.

Add vanilla and Biscoff and mix to combine.

Slowly add flour mixture to Biscoff mixture, mixing until combined.

Fold in chocolate chips.

Pour into prepared baking dish and spread evenly.

Bake in preheated oven until edges are golden brown and top is lightly golden, about 25-30 minutes.

Cool completely, and cut into squares.

Enjoy!

CARROT CAKE BARS WITH BROWN BUTTER CREAM CHEESE FROSTING

 Every year around this time, I get a craving for really good carrot cake. In the past years I’ve made Carrot Bundt Cake, Healthy Carrot Cake Bars, and classic Carrot Cake with Cream Cheese Frosting. This year, I’m going back to the bars, and I topped it with one of the best frostings I’ve ever had – brown butter cream cheese frosting.

While the carrot cake bars in this recipe is tender, moist, and perfectly spiced, I think the star of the show is that frosting. I mean, how can you go wrong with brown butter and cream cheese?!

This carrot cake bar recipe is simple to whip up. Simply whisk together the butter, sugar, egg and egg yolk, vanilla, and carrots for the wet ingredients. Next, add in the dry ingredients and stir with a spatula until combined. Easy!

Ingredients

1 cup unsalted butter, melted

1 3/4 cups granulated sugar

2 large eggs

1 egg yolk

2 tsp pure vanilla extract

2 cups grated carrots

2 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp ground cloves

2 1/4 cups all-purpose flour

Brown Butter Cream Cheese Frosting

1/2 cup unsalted butter

8 ounces cream cheese, at room temperature

3 cups powdered sugar

1 -2 tbsp milk

Instructions

Preheat the oven to 350 degrees F.

Grease a 9x13" baking dish. Set aside.

In a large bowl, whisk together the melted butter and sugar.

Add the eggs, egg yolk, and vanilla, whisking well to combine.

Add the grated carrots, stirring well to combine.

Add the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves, and mix in with a spatula.

Finally, add the flour, mixing until well combined.

Pour the batter into the prepared baking pan.

Bake in the preheated oven for 40-45 minutes, until the middle is set and a toothpick comes out of the center clean.

Cool completely.

Make the Brown Butter Cream Cheese Frosting

Add the butter to a small saucepan over medium heat.

Melt the butter and continue to cook it until brown specks form on the bottom. This will take approximately 10 minutes. Remove from the heat immediately. Transfer the butter to a heatproof container and then cool in the refrigerator until cooled, about 15 minutes. It shouldn't be completely hard/set up...more like room temperature butter.

In a medium bowl, beat together the browned butter and cream cheese.

Add in the powdered sugar, one cup at a time.

Finally, add in the milk as needed for desired consistency.

Frost the cooled carrot cake bars.

Cut, serve, and enjoy!

CARAMEL PRETZEL BLONDIES

 If there is ever a dessert with a sweet and salty combination, you can count me in.  I mean really, I’m not one to pass up any kind of dessert, but I’m especially a sucker for that duo. 

These Caramel Pretzel Blondies are for all my fellow salty-sweet lovers out there.  Not only could you use salted caramel to swirl on top, but these blondies are full of crunchy, salty pretzels. 

But first – are you familiar with blondies?  Blondies could be described as brownies without the chocolate. I also think they are basically like cookies in bar form, without all of the dough scooping and multiple baking sheets in and out of the oven. I’m all for cookies, but as a mom with a newborn and two little boys, I’m also a big fan of the recipes that don’t need a bunch of hands-on work right now! 

Ingredients

1 cup unsalted butter melted

2 cups light brown sugar

2 large eggs

2 tsp pure vanilla extract

2 cups unbleached all purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup chopped pretzels

1/2 cup caramel sauce warmed

Instructions

Preheat the oven to 350 degrees F.

Grease a 9x13" pan with cooking spray. Set aside.

In a large mixing bowl, beat melted butter and brown sugar until well combined, about 2 minutes.

Add the eggs, one at a time, until incorporated.

Add the vanilla extract, mixing until combined.

Add the flour, baking powder, and salt, mixing with a spatula until combined.

Fold in the pretzels.

Spread the blondie dough into the prepared pan.

Drizzle the warm caramel over the dough and swirl with a knife.

Bake in the preheated oven for 30-35 minutes, until golden brown and no longer jiggly in the middle.

Cool completely.

Cut into squares. Enjoy!

DILL PICKLE DIP

 Are you a fan of pickles?  I feel like people either are or aren’t.  I am definitely a huge fan.  My favorite type is the mini dill pickle but I’d never pass up a dill spear or even a bread and butter pickle.  I love them all! 

Growing up, one of my favorite appetizers that was at pretty much every family gathering was the ham and pickle roll up. If you’re not familiar with this Midwestern gem, you basically take a whole dill pickle and wrap it in cream cheese and ham.  Then you slice it up and serve.  Seriously, you’re missing out if you’ve never had one!

Ingredients

8 ounces cream cheese softened to room temperature

1/2 cup chopped dill pickles

2 tbsp dill pickle juice

2 tbsp chopped green onions

1 tbsp chopped fresh dill

Additional chopped pickles and fresh dill for garnish

Instructions

In a small bowl, mix together the cream cheese, chopped pickles, pickle juice, green onions, and fresh dill.

Season with salt and pepper, to taste.

Serve dip in a bowl, topped with additional chopped pickles and fresh dill.

Serve with pita chips, vegetables, crackers, potato chips, pretzels, etc.

Enjoy!

GOAT CHEESE TRUFFLES

 There’s no better time for a handful of go-to appetizer recipes than now, as we approach the holiday season. This time of year, more than any, people are gathering (although, likely/hopefully in smaller numbers this year) for drinks and good food and I love having simple appetizer recipes that I can whip up at a moments notice.  

The truffles are a combination of goat cheese, cream cheese, honey, milk and pecans, along with fresh rosemary and dried cranberries. Simple yet delicious ingredients that are easy to find!

Another thing I love about this appetizer, aside from its good looks and taste, is that they can be prepared in advance. You can make the filling a day or two ahead of time, and you can roll the truffles into balls in advance, too.  

Ingredients

10 ounces goat cheese

8 ounces cream cheese at room temperature

2 tbsp honey

2 tbsp milk

1/2 cup chopped pecans

3 tbsp rosemary finely chopped

1/4 cup dried cranberries

Instructions

In a bowl with electric mixer, beat together the goat cheese, cream cheese, honey, and milk.

Add ¼ cup of the chopped pecans and mix well to combine.

Roll into approximately 2 tablespoon sized balls.

In a shallow bowl, add the rosemary, remaining ¼ cup chopped pecans, and cranberries.

Roll each goat cheese truffle in the mixture.

Serve on a cracker, crostini, or with a toothpick.

Enjoy!

BACON JALAPENO CRESCENT ROLL UPS

 I absolutely love the combination of bacon and jalapeno. The smokiness from the bacon is such a great complement to the spicy jalapeno. They work so well together in these crescent roll ups, which are perfect for a holiday appetizer or as a meal!

First, you’ll want to cook the bacon. As I mentioned above, you can use your favorite method of cooking bacon. I like to cook mine in a 425 degree F oven for about 15-18 minutes, depending on the thickness of the bacon, until it’s cooked but not too crispy.

Next, mix together the cream cheese mixture which is cream cheese, milk, garlic powder, and green onions.

Ingredients

8 ounce crescent dough sheet

5 slices bacon

4 ounces cream cheese softened to room temperature

2 tbsp milk

3 green onions diced

1/2 tsp garlic powder

1/2 tsp salt

1 jalapeno diced

3/4 cup shredded Cheddar cheese shredded mozzarella or Colby jack also works

Instructions

Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.

Cook the bacon on the stovetop, or your favorite method, until cooked. Chop into small pieces.

In a small bowl, stir together the cream cheese, milk, green onions, garlic powder, and salt.

Lay the crescent dough sheet out onto a large baking sheet.

Spread the cream cheese mixture evenly across the dough sheet.

Sprinkle with chopped bacon, diced jalapeno, and shredded cheese.

Roll the dough sheet up like cinnamon rolls.

Cut the roll in half and then cut each half in four pieces, for eight roll ups total.

Place the roll ups onto the prepared baking sheet.

Bake in the preheated oven for 9-11 minutes, until golden brown.

Serve and enjoy!

BACON BLUE CHEESE FOOTBALL CHEESE BALL

 I’m gonna be honest – I have no idea what the state of the NFL is right now. Like is the regular season happening? Or is Covid messing that up, too? Importantly, is the Super Bowl happening?! I really should google this. Regardless, this Bacon Blue Cheese Football Cheese Ball is not only perfect for game day, but any occasion that one might have a cheese plate for!

The cheese plate that I made this football cheese ball for was pretty epic. It had all of my favorite game day foods – buffalo chicken dip, cheese curds, little smokies, and guacamole. I have to say, the bacon blue cheese football cheeseball was definitely the star of the show!

Ingredients

1 lb bacon cooked and chopped

16 ounces cream cheese at room temperature

1 cup shredded white cheddar cheese *save a few shreds for the football laces

1/2 cup crumbled blue cheese

1/4 cup chopped green onion

Instructions

In a bowl, mix together approximately half of the bacon with the cream cheese, white cheddar, blue cheese, and green onions.

Cover with plastic wrap and refrigerate for at least 1 hour. This will make it easier to shape the football cheese ball.

When ready, shape the mixture into a football.

Press the remaining crumbled bacon on the outside of the cheese ball and use the white cheddar shreds to make "laces"

Serve with crackers and veggies. Enjoy!

COOKIE DOUGH DIP

 Desserts are an absolute must anytime you have guests over for dinner or just want to treat your kids to an extra tasty snack after school. Chocolate Chip Cookie Dough Dip impresses everyone! Dips for dessert are simple and something that everyone can enjoy without having to serve individual portions. Our Cream Cheese Fruit Dip and Sugar Cookie Dough Dip recipes are pretty popular, too.

We love it because it’s creamy, it feels totally decadent and we can enjoy it (almost) guilt free because there are no eggs or flour in the recipe. I love how easy it is to whip up; my daughter can make it totally on her own too which is great for me! It tastes like extra creamy cookie dough and it’s light enough to not leave you feeling overly full.

INGREDIENTS

12 ounces 1 ½ blocks cream cheese, softened

1/4 cup butter softened

1/4 cup powdered sugar

1/4 cup brown sugar

1 teaspoon pure vanilla extract

Pinch kosher salt

1/2 cup mini chocolate chips plus a handful for garnish

Pretzel crisps graham crackers or nilla wafers or fruit for serving

INSTRUCTIONS

Use an electric mixer to beat together softened cream cheese and butter until well combined and fluffy; 2-3 minutes. Beat in powdered sugar until combined, then brown sugar, vanilla and salt.

Stir in ½ cup mini chocolate chips.

Chill, covered. for 1 hour before serving.

Garnish with a few mini chocolate chips on top and serve with pretzel crisps, graham crackers, nilla wafers or fruit for dipping.

BLACK FOREST CHEESECAKE

 What’s the only thing better than a slice of black forest cake? Black forest cheesecake! This easy recipe starts with a crunchy Oreo crust and has a deliciously creamy, chocolate cheesecake filling. It’s then topped with cherry pie filling and tons of whipped cream for a dessert that looks impressive and tastes even better. It’s 100% no-bake, so it’s a lot easier to make than you might think.

HOW TO MAKE BLACK FOREST CHEESECAKE

As much as I love classic New York Cheesecake – sometimes I don’t feel like putting in that much effort. And this easy, no-bake black forest recipe is to die for.

INGREDIENTS

Crust

32 Oreo cookies wafers and filling

1/3 cup unsalted butter melted

Cheesecake Filling

8 oz semi-sweet chocolate finely chopped

24 oz cream cheese* full-fat, brick style

1 1/4 cup powdered sugar

2 tablespoons cocoa powder

1 1/4 cup whipping cream

Topping

1 can cherry pie topping you likely won't need it all

1/2 cup whipping cream

chocolate shavings

INSTRUCTIONS

Crust

Lightly spray a 9-inch springform pan with non-stick cooking spray.

Pulse the cookies (wafers and filling) in a food processor until they're fine crumbs.

Mix with the melted butter.

Press the mixture into the bottom and up the sides (about 1/2 way) of the springform pan. Place in the freezer as you make the filling.

Filling

Chop the chocolate into small pieces and place in a heat-proof bowl. Melt in the microwave on medium power for 45-seconds, then remove from the microwave and stir. Repeat the process until melted and smooth.

In a very large bowl, beat the cream cheese until smooth. Turn off the mixer and scrape down the sides of the bowl as needed.

Beat in the melted chocolate, followed by the powdered sugar and cocoa powder.

In a separate large bowl, beat the whipping cream until stiff peaks form.

Fold the whipped cream into the cream cheese mixture, until the mixture is smooth and even and no longer streaky.

Spoon the filling into the crust and smooth the top. Cover the pan, and place in the fridge for at least 6 hours to set.

Topping

Beat the whipping cream until stiff peaks form.

When ready to serve, gently trace around the edges of the pan with a thin knife. Then unclamp the outer ring of the pan.

Transfer the whipping cream to a piping bag (I used a 1M tip) and pipe around the edges of the cheesecake.

Spoon cherry pie filling into the middle of the cheesecake.

Slice the cheesecake using a thin, sharp knife (not a table knife) being sure to slice through the crust. Use a pie lifter to lift out each piece.

AIR FRYER APPLE HAND PIES

 Not only are they easy to make, they are also easy to eat. No plate or fork required for this indulgent treat! Since they are cooked in the air fryer, your oven is free to make some Snickerdoodle Apple Cobbler or Baked Apple Cider Donut Holes to serve with them.

There is nothing like the familiar and comforting flavors of apple pie to round out the summer and head into fall. But making apple pie can be time consuming and stressful and sometimes you just want dessert fast! These easy air fryer apple hand pies are just the answer.

INGREDIENTS

Apple Hand Pies

14 ounce refrigerated pie crusts or homemade - two crusts

20 ounces apple pie filling Homemade or store bought, about 2.5 cups

Glaze

1/4 cup powdered sugar

1/8 teaspoon milk or water

INSTRUCTIONS

Cut out 8 circles in the prepared pie crust. 

Top 4 pie crust circles with apple pie filling and top with additional pie crust.

Use a fork to crimp pie edges together and a knife to slice an “X” in the center. 

Place the pies in the basket of the air fryer and bake at 350 degrees for 10 minutes or until the crust begins to turn golden brown. 

Meanwhile, prepare the glaze by stirring together the confectioners sugar and milk/water. 

Drizzle the glaze over finished pies and serve.

EASY COCONUT MACAROONS RECIPE

 A good cookie tray always includes some coconut macaroons along with other classics like Peanut Butter Blossoms, Oatmeal Raisin Cookies, Snickerdoodle Cookie Bars.

THE BEST COCONUT MACAROONS FROM SCRATCH

You are going to be surprised at how easy coconut macaroons are to make at home from scratch. I mean, they look and taste so fancy, right? Their golden color, and chewy texture make them a favorite year round. Because they can be stored in the fridge to extend their freshness, they are great for gift giving, too, especially around the holidays.

INGREDIENTS

4 egg whites

1/3 cup sugar

1 teaspoon vanilla extract

4 ½ cup sweetened coconut shavings

INSTRUCTIONS

Preheat the oven to 350 degrees F.

Using a large mixing bowl using an electric mixer and a paddle or whisk attachment, beat the egg whites, granulated sugar and vanilla extract on medium-high speed for 2-3 minutes, until it the mixture becomes thick and pale in color.

Gently stir in the shredded coconut until combined and coconut is completely moistened.

Line a large baking sheet with parchment paper or a silicone mat and spray with nonstick cooking spray.

Using a large cookie scoop, scoop equal amounts (1-1.5 tablespoons) of the mixture onto the baking sheet.

Bake at 350 degrees for 18-20 minutes or until cookies are lightly golden. Let cool on the baking sheets for 10 minutes then transfer to cooling racks to cool completely.

CRANBERRY BLISS BARS

 These Copycat Cranberry Bliss Bars are a homemade version of the Starbucks holiday treat. With cranberries, white chocolate, and cream cheese frosting – this homemade version is even better than the original!

Add some cranberry bliss bars to your Christmas Cookie Tray alongside Eggnog Cookies and Peanut Butter Blossoms. They’re also perfect for wrapping up and giving to friends and neighbors.

Have you ever tried a Cranberry Bliss Bar from Starbucks? They start appearing in stores around Christmas and are definitely a holiday favorite. It’s a soft and chewy blondie that’s filled with white chocolate chips and dried cranberries. Then it’s topped with a cream cheese frosting that’s not too sweet and not too tangy, more dried cranberries, and a drizzle of white chocolate.

They’re seriously addictive, and the perfect treat while Christmas shopping.

INGREDIENTS

Cranberry Bliss Bar

1 cup unsalted butter melted

1 1/2 cups light brown sugar or 3/4 cup white sugar & 3/4 cup brown sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons orange zest

1 cup white chocolate chips

3/4 cup dried cranberries

Cream Cheese Frosting

6 ounces white chocolate I recommend using baking chocolate instead of chocolate chips

8 ounces full-fat cream cheese make sure to use brick-style instead of spreadable

2 1/2 cups powdered sugar

1-2 tablespoons whipping cream

Topping

2 ounces white chocolate

2 tablespoons dried cranberries

INSTRUCTIONS

Cranberry Bliss Bars

Preheat the oven to 350F degrees. Spray a 9x13 inch pan with non-stick cooking spray, then line with parchment paper leaving an overhang around the edges.

In a large bowl beat together the melted butter and sugar.

Mix in the eggs and vanilla extract.

With the mixer on low speed mix in the flour, baking powder and salt.

Mix in the orange zest, chocolate chips and dried cranberries.

Spoon the batter into the prepared pan and smooth the top. Bake in the preheated oven for 20-25 minutes, or until the top is golden and an inserted toothpick comes out clean.

Cream Cheese Frosting

Chop the chocolate into very small pieces and place in a heatproof bowl. Microwave for 45-seconds on medium power (not high power, which is default on many models), stirring between each interval until smooth.

In a large bowl, beat the cream cheese until soft.

With the mixer on low speed, beat in the melted white chocolate followed by the powdered sugar a little at a time.

Mix in the whipping cream, 1 tablespoon at a time as needed.

Frost the cooled bars.

Topping

Chop the white chocolate into very small pieces, and place in a heatproof bowl. Melt in the microwave for 45-second intervals on medium heat, stirring in between each interval until smooth.

Drizzle the top of the bars with the white chocolate, and sprinkle with dried cranberries.

When ready to slice the bars, lift the bars and place on a cutting board. Slice with a sharp knife, wiping the knife off in between each slice for clean cuts.

Store bars covered in an airtight container for

CHOCOLATE CRINKLE COOKIES

 This is the chocolate cookie that you need to add to your cookie tray this year! They fit right in next to our Peanut Butter Blossoms, Eggnog Cookies, and Christmas Cheesecake Cookies!

WHAT IS A CHOCOLATE CRINKLE COOKIE?

These chocolate cookies are fudgy and soft on the inside, with a crackly outer shell. They are nice and thick and taste like brownies, with a beautiful crackled finish.

INGREDIENTS

6 tablespoons butter at room temperature

¾ cup granulated sugar

¼ cup brown sugar

¾ cup cocoa powder

2 large eggs

2 teaspoons vanilla extract

1 ¼ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup powdered sugar

INSTRUCTIONS

In a large bowl with an electric mixer, beat the butter until light and fluffy; about 2-3 minutes. Add sugars and beat again until light and fluffy; about 4-5 minutes.

Stir in the cocoa powder until smooth.

Stir in the the eggs until well incorporated.

In a separate medium bowl, whisk together the flour, baking powder and salt. Stir into the wet ingredients just until combined, then cover and refrigerate for 20 minutes.

Once chilled, preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper silicone mats and set aside.

Using a cookie scoop or your hands form 1-inch cookie balls and roll them around in the powdered sugar. Place 2-inches apart evenly on the prepared baking sheet.

Bake for 9-11 minutes, or until the tops have cracked and the dark brown parts only look slightly wet (they will still jiggle, but once cooled they will firm up). Let cool for 5 minutes on the pan and then remove them and let them cool on a cookie cooling rack for 5 more minutes.

OATMEAL KISS COOKIES (BLOSSOMS)

 Oatmeal Kiss Cookies have a thick, chewy, soft oatmeal cookie with a chocolate Hershey kiss pressed into the top. It’s a match made in heaven, and your new favorite cookie!

These are a new version of our favorite Peanut Butter Blossoms, without the nuts! Perfect for a nut free nut-free Christmas cookie tray, along with Pinwheel Christmas Cookies and  Chocolate Crinkle Cookies.

INGREDIENTS

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

3 cups old-fashioned rolled oats

1 cup butter softened

½ cup granulated sugar

½ cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

48 milk chocolate candy kisses

INSTRUCTIONS

Sift together flour, oats, cinnamon, soda and salt and set aside.

Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Stir in dry ingredients.

Form into balls using a tablespoon of dough for each cookie. Place on ungreased cookie sheets. Bake at 350° for 8 minutes. Place a chocolate kiss on top of each cookie until it cracks around the edges. Bake 2-4 minutes more until golden brown. Watch carefully as you don’t want to melt the kisses, just soften them!

Cool slightly on the baking sheets before transferring to cooling racks.

SLUSHY FROZEN FRUIT CUPS

 Frozen fruit cups are a classic treat with loads of fruit suspended in sweet, icy slush. Full of oranges, pineapple, peaches and bananas, these fruit cups are refreshing and delicious, and a perfect afternoon treat or dessert.

These frozen fruit cups are a perfectly refreshing treat for an after school snack. They also pair nicely with an elegant brunch spread too, served with Egg & Cheese Hash Brown Waffles or Mexican Breakfast Casserole.

INGREDIENTS

 

1/2 cup water

1/2 cup granulated sugar

1 cup 7-Up

6 ounces canned frozen orange juice concentrate thawed

8 ounces canned frozen lemonade concentrate thawed

8 ounces package frozen strawberries about 2 cups, thawed and chopped

8 ounces canned fruit cocktail drained

20 ounces crushed pineapple drained

15 ounces peaches drained and chopped

30 ounces mandarin oranges drained

2 bananas peeled and cut in small pieces

INSTRUCTIONS

In a large bowl, stir together water and sugar until sugar is dissolved. Add the remaining ingredients and stir well.

Divide mixture into small plastic cups and freeze for about 6 hours. Remove from the freezer about 20 - 30 minutes before serving.

WHITE CHOCOLATE PEPPERMINT BARK

 Peppermint Bark is one of the easiest Christmas treats you can make! With just 3 ingredients it definitely belongs on your annual cookie tray.

If you’ve got an affinity for peppermint like I do, you have to try some of our other peppermint flavored favorites, like Peppermint Patty Brownies, Peppermint Oreo Truffles, and Peppermint Cheesecake Brownie Parfaits!

When the holidays arrive, I start thinking of easy recipes I can make to keep that festive feeling going. This year we are staying in of course, so I’m my list of homemade treats to try keeps growing and growing. This peppermint bark has been a must make for years!

INGREDIENTS

6 ounces semi-sweet chocolate broken into pieces, use high quality chocolate

10 ounces white chocolate broken into pieces, use high quality chocolate

1/2 teaspoon peppermint extract optional

1/4 cup crushed candy canes or peppermint candies

INSTRUCTIONS

Line an 8"x"8 baking pan with parchment paper trying to make it as smooth as possible; set aside.

In a double boiler, first melt the semi sweet chocolate, stirring continuously - don't let the water boil. To microwave, place the chocolate in a glass bowl with a teaspoon of vegetable oil. Microwave on high in 20-30 second intervals, stirring between each one, until chocolate is melted. (I prefer the double boiler method)

Once melted pour into the prepared pan and spread evenly. Set aside and let set to room temp, don't cool in the refrigerator

Once the semi-sweet chocolate layer is set, melt the white chocolate in the double boiler. Once melted stir in 1/2 teaspoon of peppermint extract.

Pour on top of the semi sweet chocolate layer and spread evenly, tapping the pan lightly on the counter to even it out.

Sprinkle the crushed candy cane on top of the white chocolate.

Let cool completely for 2-3 hours and once hardened break into pieces.

Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 3 weeks.

CHOCOLATE CREAM PIE

 Easy Chocolate Cream Pie is cold and creamy and the perfect dessert! Homemade chocolate pudding topped with homemade whipped cream in an Oreo pie crust makes this the ultimate dessert for chocolate lovers.

This easy chocolate pie feels so rich and decadent. For more easy chocolate desserts try my No Bake Chocolate Oreo Cheesecake, Chocolate Pudding Cake and Creamy No-Bake Chocolate Lasagna.

INGREDIENTS

For the Chocolate Pudding Layer

1 cup granulated sugar

4 tablespoons unsweetened cocoa powder

2 tablespoons cornstarch heaping

2 large egg yolks

2½ cups milk

1 tablespoon unsalted butter

1 teaspoon vanilla extract

pinch salt

For the Whipped Cream

1 cup heavy whipping cream

2 tablespoons granulated sugar

1½ teaspoons vanilla extract

For the Crust

9 inch Oreo pie crust or your favorite homemade crust

INSTRUCTIONS

For the Chocolate Pudding Layer

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the the milk, egg yolks, and butter over medium heat and cook until thickened.

Remove from heat then stir in the vanilla. Pour the pudding into a 9" prebaked Oreo pie crust. Cover lightly and move to the fridge to set for at least 4 hours. I let mine chill overnight.

For the Whipped Cream

Once your chocolate pudding layer is firm, make the whipped topping.

To a cold mixing bowl, add the heavy whipping cream and mix with a hand mixer on medium for 1-2 minutes (or whisk vigorously). Add in the sugar and vanilla extract and continue mixing until stiff peaks form. This should take 2-3 minutes.

Spread the whipped cream over the chocolate layer and top with grated chocolate shavings.

Apple Spice Cake

 This gorgeous Apple Spice Cake looks fancy but is really easy to make! Even if you never stray from boxed cake mixes, you can do this one, I promise! And you won’t believe how much better a fresh apple cake tastes when it doesn’t come from a box. The simple ingredients come together in a snap and the aroma that lingers in your house is something to treasure. Warm cinnamon, tart, sweet apples all baked together and topped with a dreamy cream cheese icing. Ahhh, friends I cannot wait until you try this one!

This cake just makes my whole house feel cozy and warm. Try it for yourself next time you’re in the mood for a succulent and simple treat. Then promise you’ll come back here and leave me a comment; I can’t wait to hear what you think!

Ingredients

For Cake

2 1/2 cups all-purpose flour

1 1/4 tsps baking powder

1 tsp baking soda

1 1/4 tsps cinnamon

1/2 tsp nutmeg

1/8 tsp cloves

1/2 tsp salt

4 large eggs at room temperature

1 1/2 cups granulated sugar

1/2 cups packed light brown sugar

1 1/2 cups vegetable oil

3 granny smith apples peeled and shredded (about two heaping cups)

For Frosting

16 ozs cream cheese I always use Philadelphia, room temperature

8 TBSPs unsalted butter room temperature

4 cups powdered sugar not packed

2 tsps pure vanilla extract

For Apple Topping

1 apple peeled and diced

2 TBSPs brown sugar

1/2 tsp cinnamon

1 TBSP butter

Instructions

Preheat your oven to 350 degrees. Prepare two 9 inch cake pans by spraying them with cooking spray.

Whisk together in a large bowl the flour, baking powder, baking soda, and spices.

Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.

Slowly add the flour mixture. Stir in the shredded apple. Pour into the pan and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out with just a few crumbs.

Let cakes rest in pans for 10 minutes, then remove from pans and transfer to cooling racks. Allow cake to cool completely.

Once completely cool, insert a toothpick halfway up the side of the cake. Do the same two inches further down the side, and again two inches after that until you have toothpicks all around the edge of the cake. Use the toothpicks to guide a serrated knife in cutting the cake into half. Repeat with the second cake so that you have four layers. (See photo)

To make frosting, cream together the cream cheese and the butter in the bowl of a stand mixer. Add the powdered sugar one cup at a time. Then add in the vanilla extract. Divide the frosting into four and top each of the layers with it. On the top layer, make the frosting thicker around the edges to make a rim to hold in the apple topping.

To make the apple topping, combine the ingredients in a small sauce pan over medium heat. Stir consistently until the liquid thickens and the apples are tender. Remove from the sauce pan to a bowl and allow to cool completely before topping the cake with the apples.

Serve immediately or cover loosely and refrigerate for up to three days.

Red Wine Chocolate Cake

 I have SUCH an amazing post for you guys today.

It starts with this amazing book, Simply Beautiful Homemade Cakes, by my friend, Lindsay.

She is the amazingly talented blogger behind Life, Love, and Sugar. And before I tell you about her book and about her blog, can I tell you about her?

Ingredients

For Cake

2 cups all-purpose flour

2 cups sugar

3/4 cup dark cocoa powder

1 tbsp baking soda

1 tsp salt

1 cup sweet red wine

3/4 cup milk room temperature

3/4 cup vegetable oil

1 1/2 tsp vanilla extract

3 large eggs room temperature

For Frosting

2 cups fresh raspberries

1 1/2 cups salted butter room temperature

1 cup 2 TBSPs vegetable shortening

9 cups powdered sugar

sprinkles

chocolate for shaving

Instructions

Preheat your oven to 350 degrees. Prepare three 9 inch cake pans by place parchment paper in the bottom and spraying the sides with cooking spray.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the salt, red wine, milk, vegetable oil, vanilla, and eggs. Pour the wine mixture into the flour mixture and stir until smooth. The batter will be thin.

Distribute the batter evenly between the three pans and bake until a tooth pick comes out with just a few crumbs, 22 to 25 minutes. Remove from the cake pan a few minutes after baking, remove parchment paper, and let it cool completely.

To make the frosting, puree the raspberries until smooth. Strain to remove the seeds. You should have approximately 1/2 a cup of raspberry puree. Beat the butter and vegetable shortening until smooth. Add the raspberry puree. Slowly add the powdered sugar one cup at a time until it is all added and the frosting is smooth.

After the cakes have cooled, level the tops of the cakes using a serrated knife. Place the first of those two on the cake stand. Add one cup of the frosting. Add the second cake, with the removed dome top. Add another cup of frosting. Finally, add the third layer. Pipe on dollops of frosting using an 808 icing tip. Hold the tip approximately 1/2 an inch over the top of the cake and put pressure on the frosting bag, piping a dollop of frosting onto the edge of the cake, releasing once it has spread outwards, touching the dollop next to it. (It's helpful to practice on a plate first.) Make a ring of dollops around the outside of the cake, and then repeat, working your way inward.

Add sprinkles, and chocolate shavings to the top of the cake. A vegetable peeler works well to create chocolate shavings.

Peanut Butter Chocolate Chip Cookie Cake

 . . . and I have another one coming next week. ????

I think it is safe to say I’m obsessed. Chocolate and peanut butter is definitely a weakness of mine. I don’t have a huge sweet tooth, but when I want something sweet, I totally want something chocolatey and peanut buttery these days!

This Peanut Butter Chocolate Chip Cookie Cake is really just a cookie recipe in the form of a giant cookie cake. It is super easy to make, and even easier to eat. The edges are nice and crisp and the center is gooey and delicious. Just like you want your cookies to be.

I need to put together a post on all my cookie making tips, but I will give you a few of them here to help this bad boy turn out perfectly.

Ingredients

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup butter room temperature

1 cup brown sugar

1/2 cup granulated sugar

1 cup creamy peanut butter

2 eggs room temperature

2 tsps vanilla extract

1 cup chocolate chips I used milk chocolate chips

Instructions

Preheat your oven to 350 degrees.

In a large bowl, mix together the flour, baking soda, baking powder, and salt.

In a large stand mixer, cream together the butter and sugars until light and fluffy, about three minutes. Then beat in the peanut butter until combined, scrapping down the sides as needed. Beat in the eggs one at a time, and then beat in the vanilla.

With the mixer on low, slowly add the flour until just combined.

Scrape down the sides of the mixer and then using a spatula gently fold in the chocolate chips.

Spray a 9 inch spring form pan with cooking spray. Add the batter to the pan.

Bake on the middle rack for 19 to 24 minutes or until the edges of the cake begin to turn golden brown. (The center will still have a slight wiggle to it.)

Allow the cake to cool in the pan for twenty minutes. Gently run a knife between the cake and the edge of the pan, then remove the side of the pan. Cool completely before cutting and serving.

Chocolate Peanut Butter Cookie Cake

 Do you remember last week when I shared my Peanut Butter Chocolate Chip Cookie Cake and told you that more chocolate peanut butter amazingness was around the corner?

This is a serious cake, my friends.

The first layer is a brownie with peanut butter chips in it. The second layer is a a peanut butter chocolate chip cookie (!!!!) and the third layer is a really simple and totally amazing chocolate cake.

You guys. This cake is bananas.

(Ooooo . . . . . I need to make a chocolate banana layer cake! I’m like a kid chasing butterflies when it comes to food.)

Ingredients

Brownie Layer

1/2 cup vegetable oil

1 cup sugar

1 tsp vanilla extract

2 large eggs

1/4 tsp baking powder

1/3 cup cocoa powder

1/4 tsp salt

1/2 cup all purpose flour

1 cup peanut butter chocolate chips

Peanut Butter Cookie Layer

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup butter room temperature

1 cup brown sugar

1/2 cup granulated sugar

1 cup creamy peanut butter

2 eggs room temperature

2 tsps vanilla extract

1 cup chocolate chips I used milk chocolate chips

Chocolate Cake Layer

1 cup granulated sugar

3/4 cups all-purpose flour + 2 TBSPs

1/3 cup unsweetened cocoa powder

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 egg

3/4 cup skim milk

1/4 cup vegetable oil

1 tsp vanilla extract

1/4 cup water or coffee

Peanut Butter Frosting

1/4 cup unsalted butter room temperature

1/2 cup peanut butter

1/4 cup milk

4 cups powdered sugar

1 tsp vanilla extract

Chocolate Frosting

1/2 cup unsalted butter room temperature

1/2 cup chocolate chips melted

2 tsps vanilla

1/4 cup cocoa powder

5 cups powdered sugar

1/2 cup heavy cream

mini chips ahoy

Instructions

Preheat your oven to 375 degrees. Grease a 9 inch spring form pan and set aside.

In a large bowl, whisk together 1/2 cup vegetable oil and 1 cup sugar until fully combined. Whisk in 1 tsp vanilla extract and 2 large eggs.

In a medium bowl whisk together 1/4 tsp baking powder, 1/3 cup cocoa powder, 1/4 tsp salt, and 1/2 cup all purpose flour. Whisk the dry ingredients into the wet ingredients. Stir in the peanut butter chips. Pour the batter into the prepared pan.

Bake for 15 minutes at 375 degrees. Cool for 10 minutes in the pan, run a knife around the edge of the pan and then remove the side of the pan. Remove the bottom of the pan and allow to cool completely.

Preheat your oven to 350 degrees.

In a large bowl, mix together 2 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.

In a large stand mixer, cream together 1 cup butter and 1 cup brown sugar and 1/2 cup granulated sugar until light and fluffy, about three minutes. Then beat in the 1 cup peanut butter until combined, scrapping down the sides as needed. Beat in the 2 eggs one at a time, and then beat in the 2 tsps vanilla.

With the mixer on low, slowly add the flour until just combined.

Scrape down the sides of the mixer and then using a spatula gently fold in the 1 cup chocolate chips.

Spray a 9 inch spring form pan with cooking spray. Add the batter to the pan.

Bake on the middle rack for 19 to 24 minutes or until the edges of the cake begin to turn golden brown. (The center will still have a slight wiggle to it.)

Allow the cake to cool in the pan for twenty minutes. Gently run a knife between the cake and the edge of the pan, then remove the side of the pan. Cool completely. Carefully, using a serrated knife, level the cake so the top is flat.

Preheat your oven to 350 degrees. Spray a 9 inch spring form pan with cooking spray and set aside.

In a large bowl, whisk together the 1 cup sugar, 3/4 cups + 2 TBSPs flour, 1/3 cup cocoa powder, 3/4 tsp baking powder, 3/4 tsp baking soda, and 1/2 tsp salt.

Then mix in the 1 egg, 3/4 cup skim milk, 1/4 cup vegetable oil, 1 tsp vanilla extract and 1/4 cup water. Pour the batter into the prepared pan.

Bake for 25 - 27 minutes or until a toothpick stuck in the center of the pan comes out clean.

Cool for 10 minutes in the pan, run a knife around the edge of the pan and then remove the side of the pan. Remove the bottom of the pan and allow to cool completely.

To make the peanut butter frosting beat together the butter and peanut butter until combined in a stand mixer or with a hand held mixer.

Slowly add in the powdered sugar and then the milk, followed by the vanilla extract. If not smooth and creamy, add a tiny bit more milk.

To make the chocolate frosting beat the butter in a stand mixer or a large bowl with a hand held mixer.

Add in the melted chocolate, cocoa powder, and vanilla extract.

Slowly add in the powdered sugar one cup at a time. Then add in the heavy cream.

Store in an airtight container until you are ready to use.

To assemble the cake, first place the brownie layer on a large plate, cake stand, or 10 inch cake circle . Add a small amount of the peanut butter frosting, adding more as needed to create a nice even 1/4 layer.

Add the cookie layer, another layer of the peanut butter frosting and finally the chocolate cake layer.

Add a thin layer of the chocolate butter cream frosting. Add another, thicker layer of chocolate frosting.

Pipe on decorative peanut butter frosting. Add mini chips ahoy to the top. Add some crumbled chips ahoy to around the base of the cake

Cut and serve!

Caramel Zucchini Poke Cake

 This poke cake is made totally from scratch with fresh zucchini and then you STUFF it with homemade caramel sauce, top it with THE BEST cream cheese frosting, and drizzle more caramel sauce on top. This cake is the stuff of dreams and legends. If you aren’t a poke cake fan, this will turn you.

Do you ever feel like the universe is speaking to you?

So over the weekend we had this most amazingly beautiful day at the beach with our kiddos and my niece and nephew who we were watching for a few days. All the kids and Nathan were playing in the sand and I was in the shallow waves with Piper who was loving every second of it, when this guy walks by and casually says,

“Awww, man. I miss those days. Mine are all big now.”

Ingredients

For Cake

2 1/2 cups all-purpose flour

1 1/4 tsps baking powder

1 tsp baking soda

1 1/4 tsps cinnamon

1/2 tsp nutmeg

1/8 tsp cloves

1/8 tsp ginger

1/2 tsp salt

4 large eggs at room temperature

1 1/2 cups granulated sugar

1/2 cups packed light brown sugar

1 1/2 cups vegetable oil

1 pound zucchini grated finely (about three medium zucchini)

For Caramel Sauce

4 TBSPs unsalted butter

1 cup packed light brown sugar

1/2 cup heavy cream

1 TBSP vanilla extract

For Frosting

8 oz cream cheese room temperature

1 1/2 cup powdered sugar

1/3 cup heavy cream room temperature

1/2 tsp vanilla

Instructions

Preheat your oven to 350 degrees. Prepare a 9 by 13 inch pan by spraying it with cooking spray.

Whisk together in a large bowl the flour, baking powder, baking soda, and spices.

Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.

Slowly add the flour mixture. Stir in the zucchini. Pour into the pan and bake for 40 minutes.

While the cake is baking, combine the butter, brown sugar, and heavy cream in a small sauce pan over medium heat. Stir consistently while the sauce cooks until it thickens, about five minutes. Add in the vanilla. Set aside.

In a large bowl or a stand mixer beat the cream cheese. Beat in the powdered sugar, heavy cream, and vanilla. Continue beating on medium for five minutes. Put the frosting in the refrigerator to frost the cake the following day.

When the cake is finished, remove it from the oven, allow it to sit for about 10 minutes and then poke about 24 holes in it. Fill each of the holes with caramel sauce, you should end up using about 2/3 of a cup. Reserve the rest.

Cover the cake and allow it to sit overnight. The next day, frost it and drizzle with the remainder of the caramel sauce. Serve the cake at room temperature.

Zucchini Cake

 There is something about gathering a group of friends or family together around a cake. We always feel like it’s a celebration, even if there’s no special occasion to celebrate. And why not? I love the idea of making even the most ordinary moments feel like extraordinary ones. 

Enjoying a slice of this Zucchini Cake is one way to do that. 

I made this for my family when we celebrated my dear dad’s 80th (yes 80th!) birthday. And yes, we did put 80 candles on it. Good thing there’s plenty of surface area on this cake. 

Ingredients

For the Cake

2 1/2 cups all-purpose flour

1 1/4 tsps baking powder

1 tsp baking soda

1 1/4 tsps cinnamon

1/2 tsp nutmeg

1/8 tsp cloves

1/8 tsp ginger

1/2 tsp salt

4 large eggs at room temperature

1 1/2 cups granulated sugar

1/2 cups packed light brown sugar

1 1/2 cups vegetable oil

1 pound zucchini grated finely (about three medium zucchini)

For the Frosting

1/2 cup of butter melted

1/3 cup milk

1/4 cup cocoa powder

1 pound powdered sugar

1 tbsp vanilla

Instructions

Preheat your oven to 350 degrees. Prepare a jelly roll pan by spraying it with cooking spray.

Whisk together in a large bowl the flour, baking powder, baking soda, and spices.

Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.

Slowly add the flour mixture. Stir in the zucchini. Pour into the pan and bake for 20 to 25 minutes or until a toothpick inserted into the center of the pan comes out clean. Allow to cool completely.

Beat together the butter, milk, cocoa powder, powdered sugar, and vanilla until smooth. Gently spread over the sheet cake.

Chocolate Snack Cake

 I am so happy to be partnering with Horizon Organic to bring you this fast tasty dessert! We love squeezing in the organic amazingness Horizon has to offer into our kids’ diets! Thank you for supporting the brands that make Wine & Glue possible.

So a week ago Piper had her adenoids and tonsils removed and she had ear tubes put back in. (This is her second round of tubes.)  Honestly, my kids are kind of all blurring together at this very sleep deprived moment, so I can’t remember if I told ya’ll about her surgery or not. Kiddo has had six ear infections since her first set of tubes fell out in the fall. She was snoring, and she refused to eat just about anything.

Ingredients

For Cake

1 1/2 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/3 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar packed

2 eggs

1 tsp vanilla extract

1 cup 2% Horizon Organic Milk

For Frosting

1/2 stick Horizon Organic Butter melted

2 cups powdered sugar

2 tbsp cocoa powder

1/2 tsp vanilla

2 TBSPs Horizon Organic Milk

Instructions

Preheat your oven to 350 degrees. Spray an 8x8 with cooking spray and set aside.

In a large bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt.

In a medium bowl whisk together the vegetable oil, sugar, brown sugar, vanilla extract, and eggs. Stir into the flour mixture. Then stir in the 1 cup of Horizon Organic Milk, until just smooth.

Pour into the prepared pan and bake for 35-38 minutes or just until a toothpick comes out clean.

Allow to cool.

In a medium bowl, mix together the butter, powdered sugar, cocoa powder, and Horizon Organic Milk until smooth. Spread over cooled cake and serve.

Chocolate Chip Cookie Cake

 I recently did like . . . . the smartest thing ever.

I decided to have Quinn’s 6th Birthday Party at Chuck E. Cheese’s. She hasn’t had her own birthday party since she was one and we went over the top with her Rainbow Party Extravaganza. She was so super excited to celebrate her birthday with her friends – especially because I think she feels like she misses out with a summer birthday.

It was super easy to plan her party online . . . like late at night after the store was closed and I was working my way through my to do list. They have a whole bunch of different options, so it was easy to pick an option that worked for the number of kids we were planning on having. Also! And I maybe love this part the most, you can change certain things a few days before the party! Like you can take food off your order, or if (like us) you have kids who ended up not being able to make it, you can take them off the total number of kids coming.

If you can’t get enough chocolate chips, then make sure you make these Jacques Torres’ Chocolate Chip Cookies, these Chocolate Chip Cookies Cheesecake Bars, and these Thick and Chewy Chocolate Chip Cookies!

Ingredients

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3/4 cup butter room temperature

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg

1 egg yollk

1 1/2 tsps vanilla extract

1 cup chocolate chips I used milk chocolate chips

Chocolate Butter Cream Frosting

Instructions

Preheat your oven to 350 degrees. Spray a 9 inch spring form pan with cooking spray.

In a large bowl, mix together the flour, baking soda, baking powder, and salt.

Beat together the butter, brown sugar and granulated sugar until light and fluffy. Add in the egg and egg yolk, one at a time. Then beat in the vanilla until just combined.

Slowly add in the flour a little at a time, until it is just combined.

Stir in the chocolate chips.

Pour the dough into the spring form pan and bake for 20 to 25 minutes or until the edges of the cake are golden brown and the middle has just a slight wiggle to it.

Make the chocolate frosting and pipe it onto the cake.

Candy Corn Poke Cake

 This Candy Corn Poke Cake is a post I shared with you all way back in 2013. You all loved it so much I thought I would update the photos and make a video of it for you! If you are looking for some other great Halloween treats, be sure to check out this Pumpkin Spice Chocolate Pudding and this super fun Rice Krispies Treat Graveyard! And hey grownups! After you go trick or treating, you are going to want to warm up with Slow Cooker Mulled Wine!

Today is my little boy’s first day of all day school! (I have already blogged about this approximately 7,462 times, so forgive me.)  It’s so emotional!!

Yesterday morning I was sitting in the kitchen with him and telling him that we would be heading to his school later that day to drop off school supplies and for him to have his school picture taking. I casually mentioned that this year he shouldn’t make his “poop’n face” in the school picture . . . you know, where your kid does that awkward face that is supposed to be a smile but really just looks like they are pooping (I know, I’m the worst mom ever.) . . . last year {ahem} we didn’t end up ordering any.

Ingredients

one box of white cake mix plus the fixn's needed to make it

food coloring

14 oz sweetened condensed milk

whipped topping

candy corn

Instructions

Make the cake batter as directed. Then divide it into three equal parts. Color one yellow, one orange, and leave one alone. Make sure you add enough to make it really vibrant.

Spray the bottom of a 9 x 13 pan . Spread the yellow layer evenly across the bottom, and then stick it in the freezer (make sure it is sitting flat). Leave it in there for 20 minutes.

As soon as you pull it out, very carefully add the orange layer, pouring it as evenly as possible around the pan, and gently spreading it out to cover the yellow. Put it back in the freezer for 20 more minutes.

Preheat your oven to the temperature specified on the cake mix.

Taking out the cake batter pan, again, carefully spread the white layer. Let it sit on top of the preheating oven for at least 30 minutes.

Bake according to package directions. As soon as the cake comes out of the oven, poke holes throughout the cake with the end of a wooden spoon. Pour the sweetened condensed milk evenly over the cake, making sure to fill each hole.

Refrigerate overnight. Right before serving, top with whipped topping, candy corn, and enjoy!

**Note, the candy corn tends to bleed into the whip cream, so if you aren't going to be serving it right away, you might want to wait to top it.

Pumpkin Frosting

 This Pumpkin Frosting is incredibly popular because it is the perfect creamy frosting texture while having the best pumpkin spice flavor.

It is perfect on chocolate cupcakes, but if you decided to just eat it with a spoon I would totally understand.

Pumpkin Frosting Ingredients

This recipe comes together quickly with so many ingredients that are already in your pantry.

Ingredients

4 tablespoons unsalted butter at room temperature

1/2 cup 100% pumpkin puree

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

5 cups powdered sugar

Instructions

Slowly cream together the butter and the pumpkin with a handheld mixer or stand mixer with the whisk attachement. (Note: I wasn't able to get it to a completely smooth mixture even after several minutes of my mixer on medium, so just get it as close to combined as possible.)

Beat in the vanilla, then the cinnamon, then the nutmeg.

Slowly add the powdered sugar about a cup at a time until you are able to get it to the right consistency.