These brownies kind of had quite an effect on me. Apparently the chocolate-caramel-coconut combination is my own personal form of ambrosia. I had to send extra brownies in the kids lunches to keep myself from eating the whole pan.
But, if Robb moves my car mirrors, I’m going to keep his Dulce de Leche cookies for myself. That’ll show him.
I layered the cookie dough and the brownie batter in a pan, baked, and cut them into squares. They were really fun to give away to my peanut butter loving brother.
This week, I figured it was about time for me to put a bunch of cheese together and get it all warm and melty and eat it with Wheat Thins. It was a brilliant and tasty idea.
Not that there’s anything wrong with a plain old, ordinary peanut butter cookies or anything, but sometimes it’s fun to just take them to the next level. Know what I mean?
Yes, you can eat caramel year-round but there’s something about caramel that pairs so well with fall and winter flavors.
Since it’s almost Halloween, I figured some fake blood and body parts were in order.
I was worried that Chocolate Sugar Cookies would be too boring and cliche, so I spiced them up with some adorable holiday decorations.
While I was organizing the pantry, I thought I would share with you some of my favorite baking ingredients, those things that are essential for anyone who wants to bake to have on hand.
Donuts mean Halloween to me. Pumpkin, donuts, Halloween, chocolate milk, they all go together, right?
September might be my favorite month. I love when summer lingers, reluctant to transform into fall. And, I’m not going to lie, I do enjoy the routine and the hopefulness that comes with the beginning of the school year.
One nice thing about pumpkin is it is naturally wet, which means you can use it to replace eggs in a baking recipe. Lots of pumpkin recipes are sort of naturally egg-free. Which is nice for the egg-allergy crowd. Especially if they are also the pumpkin-loving crowd.
I’m calling these A.C.A.B. Pecan Bites, named after a culinary code that my husband and I seem to agree on: when all else fails, *A*dd *C*heese *A*nd *B*acon.
To make this cheesecake, I started with my great-grandfather’s recipe. We knew him as Grandpa Chuck, but when he was cooking, he preferred Chowhound Charlie, making the official title of this recipe “Chowhound Charlie’s New York Cheesecake.”
These cookies were inspired by one gorgeous bag of dark brown sugar. They are soft, chewy cookies with a rich molasses flavor. Match made in heaven, if you ask me.