Trash Brownies

Alright I'll be honest, I don't really know what happened here. These brownies are pretty ridiculous. It's kind of like all the garbage food you should not be eating, loosely held together by a brownie. Guys the topping is literally crushed potato chips smothered in chocolate and peanut butter. What's in the brownie batter you ask? Two different kinds of candy bars, chocolate covered pretzels, and more potato chips. These brownies should be illegal. They are up there with the hot dog pizza from Pizza Hut (okay maybe not THAT bad). But you know what, I can't even feel bad because they are really really good and if I want to put potato chips in my brownies I'm gonna do it OKAY. And don't you dare feel bad when you eat multiple in one sitting because you deserve it!!

Trash Brownies

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3/4 cup cocoa powder
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tbsp. vanilla
• 2 eggs
• 3/4 cups flour
• 3 carmello bars, chopped
• 2 Rocky Road Snickers bars, chopped
• 1/2 bag Flipz chocolate covered pretzels
• 1/2 cup potato chips

Topping

• 1 cup potato chips
• 1 cup chocolate chips
• 1/4 cup peanut butter

Instructions

1. Preheat oven to 350 degrees F and line an 8x8 in pan with foil and an overhang.
2. Melt the butter and sugar in a large bowl in the microwave for one minute until the butter is melted.
3. Stir together well, then beat in the cocoa, salt, baking powder and vanilla.
4. Beat in the eggs.
5. Stir in the flour until combined.
6. Spread half of the batter into prepared pan, then evenly distribute the chopped candy bars, pretzels and chips.
7. Spread the rest of the batter on top.
8. Bake for about 25 minutes until toothpick comes out with moist crumbs. Set aside to cool.
9. After the brownies have cooled, melt the peanut butter and chocolate chips in the microwave for one minute.
10. Stir in chips and then spread on top of brownies.
11. Cool in refrigerator until topping is set, then cut into bars, put on your fuzzy socks, grab your spoon and ice cream, and go eat a couple of these in front of the t.v. It is not sinful I promise.

Good O'l Grannies Birthday Cake :)

So as we all know I am a giant lover of bananas. But I am not the only one in the family who is fond of the super fruit.My grandma enjoys munching on bananas almost as much as I do (I had to get my craziness for them somewhere). But this can cause some controversy when she stays with us, because I am a bit of a freak about my bananas. I have the kind of OCD where I get super anxious if I run out of foods I eat on a daily basis or cooking supplies. You do NOT want to see me when I run out of flour, it is ugly. This causes me to do crazy things like buy 20 bunches of bananas at once, or even hide a few (yes I know it's sad). Last year for my grandmas birthday I made her a hummingbird cake that she adored. Hummingbird cakes are a southern tradition that include pineapple, pecans, and you guessed it, bananas. 3 ENTIRE bananas. That's right, I love my grandma so much that I sacrificed 3 of my bananas for her scrumptious cake :). The combination of banana pineapple and pecans makes for a very delicious and moist cake, complimented by a great cream cheese frosting.

Hummingbird Cake

• 2 3/4 cups all purpose flour
• 1 cup pecans, chopped and toasted
• 3 ripe bananas, mashed (about 2 cups)
• 1/2 cup fresh chopped pineapple
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 1/4 tsp. baking soda
• 1/2 tsp salt
• 3 eggs
• 1 3/4 cups sugar
• 1 cup canola oil

 Instructions

1. Preheat oven to 350 degrees F and line three 8 inch pans with parchment paper.
2. In a medium bowl mix together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on high speed until thick and light (about 5 minutes).
4. Slowly add in the canola oil, then gradually add in the flour mixture, creating a thick batter.
5. Fold in the pecans, pineapple, and bananas, then evenly spread the batter into the prepared pans.
6. Bake for about 50 minutes, until a toothpick comes out clean.
7. Cool cakes, then remove from pans to cool completely before leveling and frosting.

 Cream cheese Frosting

• 1/2 cup butter, room temperature
• 16 oz cream cheese, room temperature
• 5-6 powdered sugar
• 1 tsp vanilla

 Instructions

1. In a medium bowl, cream together the butter and cream cheese until light and fluffy.
2. Mix in the vanilla.
3. Slowly add in the powdered sugar until desired consistency is reached.
4. After cooling and leveling the cakes, fill and frost them with the cream cheese frosting.

Trifle of Gloom

Welp. This is it. Summer is over. Anddddd I am extremely depressed. I am in no way prepared to go back to being slumped in a desk for 7 hours in a freezing cold classroom. 5. DAYS. A. WEEK. School is just a politically correct term for "jail for children". Adults always say "is it really that bad?". Yes. It is THAT bad. Dumb boys, cruel girls, and teachers who have it in their head that they are somehow SO much better than you will ever be. The only tiny little ray of light I have is that it is my senior year. My other source of comfort, is this trifle. I needed something to help my gloomy mood, and to say fair well to this much too short summer. To start off I made my favorite brownies. Then I whipped up some cream and added half to some chocolate pudding and the other half to a peanut butter cream cheese mixture. Then the glorious layers started to take shape, with brownies on the bottom, then the peanut butter mousse, then oreos and chocolate covered pretzels and repeat. Truly truly delicious, and the ultimate comfort. I am definitely still depressed, but fuzzy socks and a bowl of this stuff are slowly helping.

Trifle of Gloom

• 1 batch of your favorite brownies, cut into little squares (or the brownie recipe used here)
• 3 cups heavy cream
• 2 tbsp. sugar
• 1 package chocolate pudding, prepared (it will ask for about 1 cup of milk)
• 1 cup peanut butter
• 8 oz whipped cream cheese, room temperature
• 2 cups powdered sugar, divided
• 1 cup chopped oreos
• 1 cup chopped chocolate covered pretzels

Instructions

1. Add your cream and sugar to the bowl of a stand mixer fitted with the whisk attachment and whip until you have stiff peaks.
2. Add about 1/3 of your whipped cream to your prepared chocolate pudding.
3. Stir in 1 cup of powdered sugar to the pudding and then set aside.
4. In a medium bowl mix together the cream cheese, peanut butter, and powdered sugar.
5. Fold in another 1/3 of your whipped cream.
6. Grab your trifle bowl and assemble by placing brownie squared on the bottom, then the peanut butter mixture, oreos and pretzels, chocolate pudding, and repeat until you have used all your ingredients ending with the chocolate pudding. Then decorate the top with the left over whipped cream and any leftover oreos, pretzels, and brownies.

Twix Double Cookie Dough Bars

My mom does this thing where every single time she eats something new I make, she goes "omg this is my favorite". And I always tell her "mom you can't say that every time or else I will never know what is actually good!". But then she will say something like "well I can't help that it get's better every single time" so I let her off the hook. But this time, she must of been telling the truth because these bars are serious HEAVEN.

                           It's a chocolate chip cookie dough... combined with a chocolate cookie dough...

                                                   with a caramel twix cheesecake filling.

                   What the dang heck why are you not making these right now GET GOING!!!

Twix Double Cookie Dough Bars

Chocolate Chip Cookie Dough

• 1/2 cup butter, room temperature
• 1/2 brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp. vanilla 
• 1 1/2 cups all purpose flour
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 1 cup chocolate chips

 Instructions

1. Preheat oven to 375 degrees F and line an 8x8 pan with foil and overhang.
2. Cream together the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment.
3. Add in the egg and vanilla until combined.
4. Slowly add in the flour, then fold in the chocolate chips.
5. Remove dough from bowl and place in the refrigerator while making the chocolate cookie dough.

Chocolate Cookie Dough

• 1/2 cup butter, room temperature
• 3/4 cup brown sugar
• 1 egg
• 1 tbsp. vanilla
• 1 1/2 cups all purpose flour
• 1/2 unsweetened natural dark cocoa powder
• 3/4 tsp. baking soda

 Instructions

1.  Cream together the butter, sugar, egg, and vanilla in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, about 5 minutes.
2. Add the remaining ingredients on low speed until combined.
3. Roll out the chocolate cookie dough into a 9x13 inch rectangle.
4. Take the chocolate chip cookie dough from the fridge and drop one inch pieces on top of the chocolate cookie dough.
5. Roll the chocolate chip cookie dough into the chocolate cookie dough, then set aside while making the cheesecake filling.

Caramel Cheesecake Filling

• 8 oz. cream cheese, room temperature
• 1/3 cup sugar
• 1 egg
• 1 tsp. vanilla
• 1/3 cup caramels
•  1 tbsp. heavy cream
• 16 Twix bars

Instructions

1. Beat together the cream cheese, sugar, egg, and vanilla until smooth.
2. Melt the caramel and cream for one minute in the microwave until smooth.
3. Pour caramel into cream cheese mixture.
4. Take about 2/3 of your rolled out cookie dough and spread into prepared pan.
5. Place your Twix on top of the cookie dough layer, then pour the cheesecake filling over the twix.
6. Take the remaining dough and drop 1 inch pieces on top of cheesecake layer.
7. Bake for about 30 minutes until set, then cool in the refrigerator before cutting into AMAZING FABULOUS BARS :)

MJ Brownies

So my cute little cousins are in town from Texas, and yesterday they went out with my mom to go see our horse. I am telling you they are the most adorable three boys that ever walked this planet. Talk about personality. The oldest is 5 and oh my is he going to be trouble. And each of them are going to be heart breakers no doubt. When I heard they were coming I of course had to have some treats for them, so I thought "oh I know, I'll make my favorite! Crack brownies!". But it didn't really seem right to give three little boys some brownies and tell them its crack. So instead of just leaving out the crack part, how about we change them up a bit and give them a completely different name! Genius, I know. Crack brownies are made of a brownie bottom, marshmallow peanut and Reese's middle, with a crunchy rice krispie peanut butter topping (OMG IKR). So all I did was remove the marshmallows and add in a cream cheese frosting filling instead (YES OMG IK).

 Boom. MJ brownies are born. Short for Mary Jane. I can just tell the boys I named them after one of my dear old friends ;).

MJ Brownies

Brownies

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3/4 cup cocoa powder
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tbsp. vanilla
• 2 eggs
• 3/4 cups flour

Instructions

1. Preheat oven to 350 degrees F and line an 8x8 in pan with foil and an overhang.
2. Melt the butter and sugar in a large bowl in the microwave for one minute until the butter is melted.
3. Stir together well, then beat in the cocoa, salt, baking powder and vanilla.
4. Beat in the eggs.
5. Stir in the flour until combined, then spread into prepared pan.
6. Bake for about 25 minutes until a toothpick comes out with moist crumbs. Set aside to cool.

Cream cheese filling

• 8 oz cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1/2 tsp. vanilla
• 3 cups powdered sugar
• 1 cup chopped peanuts
• 1 cup chopped reeses

Instructions

1. Beat together the cream cheese and butter in a medium bowl.
2. Add in the vanilla, then slowly mix in the powdered sugar until desired consistency is reached.
3. Spread this over the brownie layer, then top with the peanuts and reeses. 
4. Place in the freezer for about 20 minutes to cool.

Krispie Topping

• 1 1/2 cups semi sweet chocolate chips
• 1 1/2 cups peanut butter
• 2 cups Rice Krispies cereal

Instructions

1. Melt the peanut butter and chocolate chips in a medium bowl for one minute in the microwave.
2. Stir in the cereal.
3. Spread over the cream cheese layer, then cool in the fridge before cutting into bars!

My Wonderful Mother's Birthday Cake :)

It's finally official. I am the winner. I get the award for worst daughter ever. I didn't make my mom a birthday cake. I do have a few lame excuses, like that we were in Chicago the actual day of her birthday and my Aunt Lori told me she had a cake for her. But I am THE QUEEN of birthday cakes. I do not care who you are or what you are doing you deserve to have your favorite cake for your birthday. The worst part is, I didn't even realize I didn't make my mom a cake until she said "Cailin you didn't make me a birthday cake this year" and  then my heart shattered into a million pieces as I came to the conclusion that I honestly suck. So even though it was a week and a half late, I got my little toosh in the kitchen and made her favorite lemon berry cake. It turned out lovely and beautiful and lite just like my mother :).

Lemon Berry Cake

Lemon Cake

• 3 cups all purpose flour
• 1.5 tsp. baking powder
• 1.2 tsp. baking soda
• 1 tsp. salt
• 1 cup butter, room temperature
• 3 cups sugar
• 5 eggs
• juice from 2 lemons
• zest of 1 lemon
• 1 tsp vanilla
• 3/4 cup buttermilk

Instructions

1. preheat oven to 350 degrees F and line three 8' cake pans with parchment paper.
2. In a medium bowl mix together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar until light and fluffy.
4. Add in the eggs one at a time, mixing well.
5. Add in vanilla, then 1/3 of the flour mixture.
6. Stir in the lemon juice and zest.
7. Add in half of the remaining flour and then the buttermilk.
8. Mix in the rest of the flour and then evenly pour into prepared pans.
9. Bake for about 25 minutes until a tooth pick comes out clean.

Raspberry Filling

• 1 cup heavy cream
• 4 tbsp. brown sugar
• 1/2 tsp. vanilla
• 2 cups raspberries, divided

Instructions

1. Whip the cream and brown sugar until stiff peaks form.
2. Stir in vanilla.
3. Mash up 1 cup of the raspberries and then fold into the cream.
4. After the cakes have cooled and you have leveled them, fill each layer with this frosting.

Lemon Frosting

• 1/2 cup butter, room temperature
• 4 oz. cream cheese, room temperature
• zest of 1 lemon
• 1 tbsp. lemon juice
• 3-4 cups powdered sugar

Instructions

1. Beat the butter and cream cheese until smooth.
2. Add in the lemon zest and juice, then slowly add in the powdered sugar until your desired consistency is reached.
3. Use this frosting to frost the outside of your cake! 
   

I hate boys bars

I. HATE. BOYS. They are stupid, confusing, and they all suck. Except for you Guy Fierri (I've never met him but we are dating). I made these bars in honor of my wonderful sister. Any boy who is stupid enough to let an adorable little fire cracker like her go, is bound to end up a grumpy frickin security guard dating someone boring and ugly (you know who you are). Sometimes boys do things to us innocent girls that are SO DANG DUMB that we need something truly amazing to cheer us up. Something like an "I hate boys" bar. And in a time like this, where even the flawless Miranda Lambert is getting screwed over by a crappy boy (you lost a good one there Blake Shelton!), these bars need to be flying out left and right. You've got a cookie on the bottom, oreos in the middle to fill all of the sadness, and brownie to top it all off. If you warm one of these babies up and put a scoop of ice cream on top, I promise you won't even remember what's his face's name.

p.s. - All boys who read this, I'm not sorry right now, but I'm sure I will feel bad eventually so I apologize in advance for my harsh words

I Hate Boys Bars

Cookie Layer

• 1/2 cup butter, room temperature
• 1/2 brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp. vanilla 
• 1 1/2 cups all purpose flour
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 1 cup chocolate chips
• 15 S'more Oreos

Brownie Layer

• 10 tbsp. butter, melted
• 1 cup granulated sugar
• 2 eggs
• 3/4 cup cocoa powder (I used hersheys special dark)
• 1 tsp. vanilla
• 1/2 cup all purpose flour
• 1/4 tsp. salt

Instructions

1. Preheat oven to 350 degrees F and line an 8x8 pan with foil and overhang.
2. For the cookie dough, cream together the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment.
3. Add in the egg and vanilla until combined.
4. Slowly add in the flour, then fold in the chocolate chips.
5. Spread into the prepared pan.
6. Press the oreos on top of the cookie dough layer.
7. For the brownie layer, mix the melted butter, sugar, eggs, and cocoa powder together in a large bowl. 
8. Add in the vanilla, flour, and salt, then spread on top of oreos.
9. Bake for about 40 minutes until a tooth pick comes out clean.
10. Allow to cool before cutting into bars, or follow in my foot steps and eat them straight out of the pan because what girl has time to wait for things to cool when her heart is in a million LITTLE PIECES!? 
    
    
    
    
    
    
    

Hazelnut Pecan Cheesecake Bars

I made these here bars for my daddio. There is something you should know about my dad. He works WAY too hard. Both of my parents do actually, but in different ways. While my mom is up at the crack of dawn feeding 30 horses and cleaning a barn as if it were her second home, my dad is fighting off jet lag flying to Toronto, Chicago, Philadelphia, you name it. It is not uncommon for him to be out of town Monday morning until late Friday night. He will even spend his weekends at the office or work from home. The worst part about it is, he is so under appreciated. By his co-workers, boss, and sometimes even his family. So what better way to show my appreciation for him than through goodies made of love? :) He is on the road so much that he hardly get's home cooked meals, so I love to have something waiting for him when he gets back. This way he knows he is in my thoughts and prayers. And after an entire week of working your butt off, what's better than coming home to a fresh baked yumminess?! Nothing, nothing at all. I try to make things that my dad will really like, but it is difficult sometimes because I have the BIGGEST sweet tooth and he, well, does not. The first thing out of his mouth when he tries something new I've made is usually "wow those are sweet". Which is probably exactly what he'll say with these being they turned out much sweeter than I planned. I am hoping he will be hungry enough to scarf a few down, but if not more for me ;).

Hazelnut Pecan Cheesecake Bars

Crust

• 1 1/2 cup crushed S'more Oreos
• 4 tbsp. unsalted butter, melted

Cheesecake

• 16 oz. cream cheese, room temperature
• 3 eggs
• 2/3 cup sugar
• 1/2 cup milk
• 1 tsp. vanilla
• 4 tbsp. all purpose flour

Topping

• 1 cup chopped hazelnuts
• 1 cup chopped pecans
• 1/2 cup light corn syrup
• 4 tbsp. unsalted butter, melted
•  3/4 cup brown sugar
• 1 egg
• pinch of salt

Instructions

1. Preheat oven to 350 degrees and line a 9x13 inch pan with foil and an over hang.
2. Mix together the melted butter and crushed oreos and press into prepared pan.
3. Bake for 10 minutes, then set aside.
4. Beat the cream cheese, egg,sugar, milk, vanilla, and flour together in the bowl of a stand mixer fitted with the paddle attachment.
5. Pour onto oreo crust and bake for 25-30 minutes until just set, then let cool.
6. While cheesecake cools, mix the hazelnuts, pecans, corn syrup, butter, dark brown sugar, eggs, and salt in a large bowl.
7. Spread the nut mixture over cheesecake (the cheesecake may ooze out around the nuts which is alright just keep gently spreading)
8. Bake for another 25 minutes. then let cool and place in the refrigerator for a few hours before cutting into squares!

Better Than Sex Chex Mix

I have to be careful every time I make this Chex mix because I WILL eat. It. All. In one sitting. It is one of those foods for me that I want to eat all day every day. It is soooo good and so easy to shovel into your mouth. Ugh I love it. I have made it many times but now I only make it as gifts for people other wise I might start to get myself into some sugary trouble. This Chex mix has got it all. Chex, pretzels, Reese's, mnms, chocolate, caramel!!! I threw in some special K popcorn chips just for the heck of it this time. The best part about it is, you can make it different each time (which I usually do). If you want some popcorn in there, add it! If you want snickers instead of reeses, you go for it girl! Don't want marshmallows? I'm not stopping you! I have made so many variations. One time I even put potato chips in there. By the way, chocolate covered potato chips are very very tasty.

All the yummy crunchies

SEXY COATING

Is that a caramel drizzle I see?

White chocolate yum yum

UGH WHAT A BEAUTIFUL MESS

Better Than Sex Chex Mix

•  1/2 cup brown sugar
• 3 tbsp. corn syrup
• 6 tbsp. butter
• 1/4 tsp. baking soda
• 5 cups Chex cereal (any kind you want, I usually go with chocolate :) )
• 3 cups chopped pretzels 
• 2 cups mnms (I used peanut butter)
• 1 cup mini Rees'es (unwraped kind)
• 1 cup mini marshmallows
• 1 cup chocolate chips (I used dark)
• 1 cup white chocolate chips
• 1 cup caramels
• 1 tbsp. heavy cream

Instructions

1. Line a cookie sheet with parchment paper and set aside.
2. Place your Chex and pretzels into a large bowl.
3. Melt brown sugar, corn syrup, and butter in the microwave for 1 minute.
4. Add in the baking soda then pour over cereal mixture and mix so that everything is evenly covered.
5. Microwave this for 3 minutes, stirring cereal every minute.
6. Spread this mixture onto your prepared baking sheet in an even layer.
7. Let cool slightly before spreading the Reese's, mnm's and marshmallows on top (so that they don't melt).
8. Melt the white chocolate chips in the microwave then pour on top of cereal mixture.
9. Do the same with the caramel and chocolate, then let the Chex mix cool completely before breaking into chunks and DEVOURINGGG

   

   Here is me devouring :)

Brownie Caramel Sandwich Cookies

SO these may or may not be the best dang cookies I have ever eaten. I can't even begin to explain to you how good they are. What really makes these is the soft brownie-like texture of the cookie. You bite in and the edge is just slightly chewy, but then the center is ohmygoodnessgracious HEAVENLY. Like, I would just make the brownie cookies on their own. But, I'm cailin and I find enjoyment in creating little wondrous diabetes infused treats. So what happens is, you take one of those cookies, slather on some gooey caramel, and then take another cookie and you SMOOSH it right on top. Oh yeah. If you're one of those people who doesn't like things too sweet (like my dad, even though he will still scarf a few of these down) then just don't make them into sandwiches, no biggie.

Brownie Caramel Sandwich Cookies

• 1/2 cup unsalted butter
• 2 1/4 cups dark or semi-sweet chocolate chips
• 3/4 cup flour
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 3 eggs
• 1 cup granulated sugar
• 2 tbsp. brown sugar
• 1/4 cup cocoa powder (I used hersheys special dark)
• 2 tsp vanilla
• 1 cup semi sweet chocolate chunks
• 1 bag caramels, melted
• 1 tbsp. cream

Instructions

1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
2. Melt the butter and chocolate chips in the microwave for 1 minute. Set aside to cool slightly.
3. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugars, and cocoa powder on high speed for about 5 minutes or until doubled in volume.
4. Add in the melted chocolate mixture and vanilla on medium speed until combined.
5. Reduce speed to low and add in the flour mixture until just combined.
6. Fold in the chocolate chunks, then with a cookie scoop or spoon, drop spoonfuls of dough onto prepared cookie sheet.
7. Bake for ten minutes, until the tops looked crackled but the interior is soft and under baked.
8. To make the cookie sandwiches, cool the cookies on the cookie sheet, and melt the caramels and cream in the microwave for one minute.
9. Spread about a tablespoon of caramel on the bottom of one cookie and then top with another.

Butterfinger Cheesecake Bars

These bars are the bomb dot com. For real they rocked my socks off. I was a little skeptical because I am not a Butterfinger loving girl, but my mom is so I thought she'd enjoy them. BUT I do loveloveloveeee nutter butters, which makes up the crust of these bars.There is just something about a crunchy crust and a creamy middle all topped off with chocolate. It throws my taste buds into straight happiness. This recipe is also like so dang easy, and you can practically call it a work out after you pound the heck out of the nutter butters with a rolling pin and whisk the cream cheese till ya can't whisk no mo'! (Unless you have all those fancy gadgets like a food processor and a stand mixer, but we can't all be so lucky) These bars are so totally good and I suggest making them. NOW.

Butterfinger Cheesecake Bars 

• 16 nutter butters
• 1/4 cup melted butter
• 6 oz cream cheese, room temperature
• 1/3 cup zoet dark chocolate spread (or nutella or peanut butter, whatever floats your boat)
• 1/3 cup sugar
• 1 tsp. vanilla
• 1 egg
• 1/2 tbsp. all-purpose flour
• bite sized butterfingers (the unwrapped ones)
• 3/4 cup white chocolate chips
• 3 tbsp. butter

Instructions

1.  Preheat oven to 350 degrees F and line a 9x9 pan with foil and an over hang.
2. Crush the nutter butters in a large baggie or in a food processor until you have crumbs, then add the melted butter.
3. Press into the bottom of your pan.
4. Whisk together the cream cheese, dark chocolate spread, and sugar in a large bowl until smooth.
5. Add in the egg, vanilla, and flour.
6. Chop up your butterfingers and fold into the cheesecake mixture, then spread over the crust layer.
7. Bake for 18-22 minutes until the cheesecake has set.
8. Cool to room temperature and then chill in the refrigerator.
9. Melt chocolate chips and butter in the microwave for one minute, then spread over cheesecake.
10. Chill in fridge until topping sets, then cut into delicious bars :)
    

Summer Fruit Crostata with Almond Crust

I LOVE fruit. Especially summer fruit. I’m tellin you, I could live off of berries (and bananas of course). So since we are right in the middle of summer, a whole slew of the things I have been making include some kind of fruit. Many people associate fruit desserts with pie, but I have a confession to make. I’ve never made a real pie. I know, what kind of baker has never made a pie?! I was going to one day, but then the lovely Barefoot Contessa introduced me to the fabulous world of crostatas (or galette for a broader term, but crostata is more fun to say). It is literally a pie, just not molded into a tart pan. All you have to do is roll out the pastry dough, place the filling on top, and fold a slight crust over. In the end you have a rustic elegant little pie that is sooo tasty. This crostata is very simple and the perfect light summer dessert! :)

Summer Fruit Crostata with Almond Crust

Crust

·         2 cups all-purpose flour

·         1 tsp. sugar

·         1 ½ tsp. salt

·         1 egg white

·         ¼ cup ice cold water

·         ½ cup cold unsalted butter, cut into pieces

·         1/3 cup sliced almonds

·         Egg wash for brushing

Filling

·         2 large pieces, sliced

·         ¾ cup blueberries

·         ¾ cup strawberries, sliced

·         Juice of half a lemon

·         1 ½ tbsp. flour

·         1 tbsp. sugar

·         Pinch of salt

Crust

1.       Pulse the flour, sugar, and salt in a food processor until combined.

2.       Add the cold butter and pulse until small pea size crumbs remain.

3.       Pour the cold water and egg white in and pulse until dough comes together.

4.       Refrigerate for 30 minutes, then preheat oven to 350 degrees F.

Filling

1.       Add all of the fruit to a large bowl.

2.       Sprinkle with flour, sugar, salt and lemon juice.

3.       Toss and coat fruit well with the mixture, then let sit for 10 minutes.

4.       Remove crust from fridge and roll to about ¼ inch thick.

5.       Place on parchment lined baking sheet and layer the fruit in the center leaving a 2 inch crust.

6.       Fold the crust over the top of the fruit and brush with the egg wash. Then press the almonds into the crust.

7.       Bake for about 40 minutes until the crust and almonds are golden. SUPER GOOD WARM WITH ICE CREAM

Take 5 Pecan Bars

Have you ever had a Take 5 bar? If not you literally need to get into your car right now and go buy one. Or three, cause I mean you might as well. For those of you who have had a Take 5, then you know all about the fabulous combination of crunchy salty pretzels, peanut butter and caramel all covered in chocolate. So this is my take on this delicious candy. I added Reese’s Oreos to the pretzel crust (cause I mean why not?) and chopped toasted pecans to the filling layer (cause again why not?). I accidentally may or may not have forgotten the crust layer while it was in the oven and baked it a littleeee too long – oops – but it actually made them even better in the end because it turned out like a crunchy toffee on the bottom. SO GOOD. Top that with the creamy peanut butter, pecans & peanuts, and caramel and these bars are a little piece of heaven. GO. MAKE. THEM. NOW. (after you go buy a few Take 5’s of course :) )

Take 5 Pecan Bars

Crust layer

·         1 cup crushed pretzels

·         1 cup crushed Reese’s Oreos (about 10)

·         ¾ cup butter, melted

·         ½ cup light brown sugar

Peanut Butter Filling

·         ½ cup butter, room temperature

·         1 cup peanut butter

·         2 cups powdered sugar

Caramel Filling

·         1 ½ cups granulated sugar

·         2 tbsp. light corn syrup

·         ½ tsp salt

·         1/3 cup water

·         1/3 cup heavy cream

·         1/3 cup butter

·         1 tbsp. sour cream

·         1/2 cup peanuts, chopped

·         ½ cup toasted pecans, chopped

Chocolate Layer

·         2 cups milk chocolate

·         2 tbsp. heavy cream

Instructions

Crust

1.       Grease and line a 9x13 pan with aluminum foil. Preheat oven to 350 degrees F.

2.       Combine crushed pretzels, Oreos, melted butter and brown sugar.

3.       Press into prepared pan and bake 10-12 minutes, until lightly golden, then let cool completely.

Peanut Butter Filling

1.       In a large bowl beat peanut butter and butter together until smooth.

2.       Add in powdered sugar until incorporated and spread onto cooled crust.

Caramel Filling

1.       In a medium sauce pan combine sugar, corn syrup, salt, and water.

2.       Bring to boil over medium heat, until it turns an amber color.

3.       Remove from heat and immediately add in heavy cream, butter, and sour cream. (It will bubble up a ton but don’t freak out!)

4.       Set aside to cool then add in peanuts and pecans and spread on top of peanut butter layer.

5.       Chill in fridge until ready to spread on chocolate layer.

Chocolate Topping

1.       Melt chocolate chips and heavy cream in the microwave until melted.

2.       Spread over caramel layer and chill until ready to cut into squares. AND DEVOUR :)