How do you make the best homemade brownies ever? Double up on the chocolate & add peanut butter chips! This recipe for Double Chocolate Brownies is made from scratch, but don’t worry, it’s SO EASY to make!
These melt-in-your-mouth brownies are perfect served with a scoop of vanilla ice cream or a large glass of milk! They’re great for parties, holidays or Mondays. Because we could all use a little extra chocolate on a Monday! Am I right?!
The combination of peanut butter and chocolate should go down in history as one of the best of all time! As a kid, the only candy I would eat were Reese’s Cups or Reese’s Pieces!
But today, I’m introducing the holy grail of chocolate and peanut butter. Double chocolate brownies filled with peanut butter chips! The brownies are moist and fudgy with an extra chocolatey layer on top. The peanut butter chips add a burst of peanut butter goodness right in the middle of the best brownies ever!
I love sharing these as a dinner party dessert or around the holidays. Because let’s be honest, if I didn’t serve them to friends, I’d eat the whole pan myself! Out of all the brownie recipes I’ve made over the years, these really are the perfect brownies!
These bite sized treats are perfect for gifting to friends, serving at parties or for a sweet snack to keep around the house!
With the holiday season in full swing, I decided to turn my favorite winter drink into a cookie cup.
Hot Chocolate Cookie Cups are made by taking chocolate cookies, indenting them in the middle when they’re hot out of the oven and filling them with marshmallow creme. They’re fun to make and even more fun to eat!
After Kurt took his first bite, his response was “you could open a bakery that just sells these!” They’re seriously that good, they can stand on their own up against any other fall dessert.
They’re the perfect little snack to serve at Halloween parties or to bring to a Friendsgiving celebration. I can definitely tell you that this will not be the only time I make these pumpkin cookies this fall!
A simple chocolate chip cookie recipe is transformed into delicious chocolate chip cookie cups with Nutella® Hazelnut Spread!
Today’s post is sponsored by my friends at Nutella®, but all opinions are my own.
There’s nothing better than a classic chocolate chip cookie, that is, until you make it into a cookie cup with Nutella® hazelnut spread! This chocolate chip cookie twist will have your friends and family raving over the fun presentation and delicious flavor combination of chocolate chip cookies and Nutella®.
Gingerbread cupcakes are baked in half pint mason jars and topped with caramel cream cheese frosting in this delicious holiday dessert recipe!
While I pride myself on holding off of Christmas music, baking and decorating until after Thanksgiving, I have no problem starting the Christmas party the day after Thanksgiving, which is exactly what I’m doing on the blog today!
The two main ingredients for the dish are: sausage and potato bread.
The first time around I bought a loaf of potato bread at the store, but because my Rosemary Focaccia Bread came out so amazingly I have been on a serious homemade bread kick! Thus, I made my own potato bread for the sausage stuffing balls!
Ingredients (makes 2 loaves)
1 lb baking potatoes
1 1/2 cups milk
1 1/2 cups water
2 1/4 oz packages active yeast
6 cups flour (divided)
3 tbsp granulated sugar
1 tbsp salt
2 tbsp shortening
Start by peeling and chopping the potatoes into cubes.
Bring 1 1/2 cups milk and 1 1/2 cups water to boil in a medium saucepan.
Add the cubed potatoes.
Boil uncovered for 13-15 minutes or until potatoes are fork tender.
After potatoes are cooked, remove pan from the heat but do NOT drain the potatoes. After they have cooled down to a warm, but no longer boiling temperature, measure out 1/2 cup of the liquid.
Place the 1/2 cup of liquid in a large mixing bowl and pour the yeast on top.
Next, mash the remaining liquid into the potatoes.
Add the mashed potatoes to the yeast mixture.
Next, add 2 cups of flour.
Then add the sugar, salt and shortening.
Beat with an electric mixer on high for 2 minutes.
Stir in the remaining 4 cups of flour by hand.
Place the dough on a lightly floured surface and knead for 10 minutes.
Next, place the dough in a large oiled bowl and turn to oil each side.
Cover the bowl with a lid or plastic wrap.
Let rise for one hour or until the dough has doubled in size.
Remove the dough from the bowl, punch down and separate into two equal loaves. Place each loaf in a loaf pan or shape into a loaf and place on a baking stone (I did one of each just to see how they would turn out, both worked great!)
Cover again and allow to rise for an additional 30 minutes. Meanwhile, pre-heat the oven to 375°F.
For the final step, remove the cover and place the bread in the oven for 40 minutes.
This rustic potato bread recipe is thick and hearty, while still remaining light and fluffy inside!
Today I wanted to share with you all my favorite images from a recent photo shoot I did with photographer Kenneth M Ruggiano.
I wanted the shoot to encompass who I was as a foodie, blogger and person! Kenneth did just that! He is an amazingly talented photographer and just so happens to be from my home state of Oklahoma!! I hope you all enjoy and look for a new recipe tomorrow on the blog 🙂
Thank you to my amazing friend Shannon for letting me turn your beautiful downtown loft into a studio for the day!
I like to call this one “Casual Cookie Making”
I feel very “Real Housewives of OC” in this shot!
Most people chop their veggies while sitting on the floor, right??
Who wants cookies???
It’s a cookie cutting party y’all!
And now for a fun little behind-the-scenes video!
Heading into the kitchen now to whip up a new creation for tomorrow’s post!