As I begin to reflect on the last 10 years of blogging, it’s crazy how many recipes I’ve made and shared with you all. I decide as part of my celebration, I would go back to some of my original recipes and make them again. I forgot how amazing these s’mores cookie bars are! They are going to definitely become part of my regular rotation of dessert bars to make for parties and events.
These bars are delicious! Chocolate and marshmallow sandwiched between two graham cracker cookies. They will surely delight anyone!
Did you know today is “National Cupcake Lovers Day”? Me either, until a blogging friend invited me to participate in a fun challenge to share cupcake recipes. My entire family is a big fan of cupcakes, though I rarely make them for us. I think the problem is that most recipes make two dozen cupcakes and I really don’t need that many cupcakes sitting on my kitchen counter for days on end.
I started looking around for recipes that make only a few cupcakes and found one for chocolate cupcakes. Perfect! Then I set out to find one for frosting and the first one I found was for cookie dough. How fun, right?
I whipped these cupcakes up the other night so I would be ready to celebrate today with these cupcakes. The cupcakes are moist and full of chocolate flavor. I’ll probably add chocolate chips the next time I make them. My taste-tester of a husband exclaimed that the frosting was amazing. He requested I make it again but with vanilla cupcakes.
Be sure to check out all the recipes in today’s Cupcakes for Cupcake Lovers Day challenge below! I got a sneak peek at some of the cupcakes and there’s so many I want to try!
It’s time for the monthly Fantastical Food Fight and I’m so excited for this month’s theme – Mint Chocolate. I knew immediately I wanted to make ice cream – it’s one of my kids favorite flavors.
This ice cream is creamy and rich, plus packed full of mint flavor. My kids thought it was a little strong with their first bite, but after a few more bites, they were loving it! So much so, they ate it all and already asked me to make another batch. Ice cream is simple to make and I love that I can control what ingredients I’m using.
It’s cold … freezing cold here in PA. Below zero wind chills. I want to crawl back into bed, wrap myself in blankets, snuggle with my dog and watch Lifetime movies all day. But alas, as a Mom, my job is never done and there’s no time for relaxing when my kids are off school.
Speaking of my kids, they’re constantly asking for hot chocolate. So, I decided to whip them up a special treat – homemade hot chocolate! I can’t drink it with my sensitivity to dairy, but they both loved it … so did my husband. It’s so easy to make, I’m not sure why I have never done it before! I don’t think I’ll be able to pass hot chocolate made from powder past them anymore.
This year’s #Choctoberfest is quickly coming to a close, but I couldn’t go without sharing this delicious braid. We may have eaten it all in one night…whoops! Flaky crust wrapped around a chocolate and cherry filling. It was really delicious, quick to make and will impress your family and friends.
Today is National Chocolate Cupcake day and the perfect way to celebrate is with these Monster Mash-up Filled Cupcakes. It’s also the fourth day of #choctoberfest and today’s cupcakes features a product from one of our sponsors, Sprinkle Pop. Sprinkle Pop creates trendy sprinkle mixes that you can’t find anywhere else. I used the Monster Mash-up mix – which included pumpkins, eyes, ghosts, and so much more. I love that they color over 50% of their sprinkles in-house, so each batch is a one-of-a-kind experience. Even better – all their orders are shipped for free in the US. What sprinkle mix would you love to create something with?
I made these cupcakes for my cheerleading squad. They’ve been working really hard on their half-time routine and parade routine that they deserved a little treat. Really..I didn’t need 2 dozen cupcakes sitting on my kitchen counters for days calling my name to eat all of them! HA! The chocolate cupcakes are moist, the frosting has the perfect amount of sweetness and then the center is filled with sprinkles. Surprise!
Triple chocolate cheesecake. Do I need to say anything more?
I was nervous to try making a cheesecake in my IP again as the last time I made one, I accidentally dropped it and made it again. I didn’t want that to happen again, so I was super careful … and as you can see, it came out perfectly. These cheesecake is for all the chocolate lovers – chocolate cookie crust, rich chocolate cheesecake, and a layer of chocolate ganache. It is a super rich dessert – a little piece goes a long way. My husband thought it was too chocolately …. who is this man?!?!? There’s nothing as too much chocolate!
My kids love s’mores and are always asking to have a fire pit. The weather has not cooperated, it’s rained, rained and rained most of the summer. Needless to say, there have been no s’mores making at our house. I wanted to make something that would give the feeling of eating s’mores but without the fire. This recipe sure accomplished that!
You get gooey marshmallows, melted chocolate and crunchy graham crackers all in a soft bread pudding. It was really good and definitely satisfied my kids need to make s’mores.
I had recently made a batch of quinoa for another recipe and had a lot of left over. I didn’t want to throw it away, so I went on a search for recipes that use leftover cooked quinoa and came across a recipe for a chocolate cake. Hmm…that might be interesting!
I’ve used cooked quinoa in muffins and cookies before, so I thought it would be something to try. Boy am I glad I gave it a chance. This cake was delicious! Super moist, full of chocolate flavor and easy to make. I topped my cake with a peanut butter frosting…which made it very rich. You could swap out the frosting for a dusting of powdered sugar and it would be just as delicious.
I was looking for an alternate to traditional waffles and came across this recipe for chocolate waffles using almond flour. I was really intrigued by them and like that they are high in protein and healthy fat…plus dairy free! I made a batch for my kids to sample and they both loved them. I was surprised since they have been quite picky lately, but they’re a delicious treat.
I’m planning to experiment more with almond flour as I’m looking at ways to reduce using traditional all-purpose flour in my recipes. Almond flour is blanched (skins removed) or unblanched almonds that are ground into a fine flour-like product. When using it in baked goods, it’s a 1-to-1 replacement for regular flour. Since it’s higher in fat, you won’t need as much butter or shortening that you would use in a traditional recipe. The one thing that is needs is a binder, like eggs, because it lacks the binding property of gluten.