Sometimes, I like to branch out and do something wild and crazy like bake something that doesn’t involve chocolate (Full disclosure: In case you haven’t noticed, I’m a chocolate fiend. If I only baked for myself, it would be all chocolate all the time). Fortunately for my family and friends (and my health), I like to bake for the common good and a few weeks ago that resulted in these admittedly delicious Funfetti Sugar Cookie Bars by Lauren’s Latest. They basically consist of sugar, topped with sugar, and decorated with rainbow sugar.
Rich chocolate cake, creamy graham cracker frosting, and perfectly toasted marshmallows… I had a dream about this cake the other night. It was a week after the last slice of cake was finished and the plate was licked clean, and I had a dream about it. It was like one of those commercials where someone raises the fork to their mouth and takes a bite in slow motion, with their eyes closed, savoring every crumb. I’m not even ashamed to tell you, because that’s how good this cake was.
In addition to the fact that this s’mores cake was INCREDIBLE, I’m proud to say that it’s the first time I’ve (partially) made up a recipe myself. The chocolate cake recipe comes from Sally’s Baking Addiction’s Triple Chocolate Cake Recipe but the graham cracker frosting is an invention of my own, based on the Food Network’s vanilla buttercream frosting recipe that I posted last week. I personally love anything s’mores, especially because of the graham cracker flavor. One day I had an epiphany – if I can make Oreo frosting with Oreo crumbs, why couldn’t I make graham cracker frosting with graham cracker crumbs? So that’s exactly what I did, and I couldn’t be more pleased with the results. Combined with a layer of toasted marshmallows in the center and on top, this S’mores Cake is just heavenly. Continue reading
For me, buttercream frosting is one of the little things that makes life worth living. Butter, sugar, cream, and vanilla extract combine to make something magical. It might sound ridiculous but this frosting is so tasty and so fun, and it really allows me to be creative in my baking endeavors. Although this recipe is for plain vanilla buttercream (incredible as is), there are infinite ways you can put your own special touch on this frosting. In the past I’ve flavored it with Oreos, Nutella, and peanut butter (photo below). You can also use flavored extracts to make it almost any other flavor you choose (some of my future plans include peppermint extract).
Another thing I love about this frosting is that it holds its shape really nicely, making it perfect for adventurous piping and decorating. You don’t even need to be a skilled baker to master this recipe, and once you do, just imagine all of the possibilities!
These Chocolate Fluffernutter cookies are goooooood. Chocolate, marshmallow, and peanut butter – what could be bad?
Unfortunately, I do have one disclaimer: the cookies did not come out as peanut buttery as I would have liked them to. Fear not; I have a solid plan to make these cookies more peanut buttery than ever.
I’ve been really partial to Jay-Z on this blog so far, but I’m kind of okay with that. Just like I’m kind of okay with the obscene amount of this amazing dessert that I’ve eaten in the past week.
Do you like chocolate? Do you like caramel? If you answered yes to both of these questions, I’ve got a dessert for you. If you answered no to both of these questions, we can’t be friends (kidding, but not). Introducing…. Twix brownie bars! I made these last weekend for my brother’s birthday because Twix is his favorite candy, and they did not disappoint. These brownie bars are REALLY, REALLY GOOD and I know because I ate about half of them myself. Instead of using actual Twix bars to make them, you recreate the layers yourself with this semi-from-scratch recipe.
PSA: If you’re looking for a winning Thanksgiving dessert, THIS IS IT.
I’m back, after a month and a half hiatus. Although I’ve baked a handful of times in the past few weeks, I didn’t think any of it was really blog-worthy. WELL, let me present to you a truly blog-worthy recipe. It’s called Pumpkin Gooey Butter Cake and it will change your life (or at least your Thanksgiving).
This cake, ohhhhh this cake. For me and this cake, it was love at first sight. Layers of rich chocolate cake, toasted marshmallow filling, and chocolate frosting. When I first came across the Brown Eyed Baker recipe on Pinterest, I actually day dreamed about it for a week. With the Jewish holidays coming up, I even had the perfect occasion to make it for. Then came the first bump in my relationship with this cake. Fellow bakers, maybe you have already learned this – never, ever tell people how much butter/cream/fattening deliciousness is in your desserts. I stupidly mentioned to my boyfriend that this cake involves six sticks of butter, and suddenly he was Mr. Healthy, telling me I absolutely could not bring this cake to his parents’ house for the holidays. So I set out on a mission to improvise/modify and cut down on the amount of butter.
I must have seen this recipe on Pinterest way over a year ago and I had been dying to try it ever since, but I never felt like there was an appropriate opportunity for me to bake these Spicy Mexican Chocolate Cookies. I obviously could have baked them just for fun, but, as previously mentioned, I try really hard not to bake unless I have somewhere to bring the goods. Right now, for instance, I am struggling with a really strong urge to bake this “Perfected Yellow Cake.” I have no immediate occasion to bake it for but I’m sure I won’t be able to hold out for long, so look for it in an upcoming post. Anyway, I finally had the PERFECT opportunity to bake these Spicy Chocolate Cookies. A few weeks ago my parents decided to throw a summer fiesta (aka Mexican themed party) and my mind immediately went to these cookies. Continue reading