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!
Mini Ice Cream Cakes are so easy to make & perfect for parties or keeping in the freezer for a sweet treat! Just bake up mini chocolate cupcakes, then top them with your favorite ice cream & pop them in the freezer. Before serving, top them with whipped cream, chocolate syrup & sprinkles!
Kids and adults alike will rave about these Mini Ice Cream Cakes for years to come! They’re so much fun and the recipe can easily be prepped days or even weeks in advance.
Got a birthday party coming up? Make Mini Ice Cream Cakes! Summer pool party? Homemade Mini Ice Cream Cakes are better than anything from a box!
This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.
What was your favorite cake growing up? You know that one cake you requested every year for your birthday. For my brother, it was a giant cookie cake and for Kurt, it’s carrot cake. For me, my birthday cake was (and still is!) an Ice Cream Cake.
Yes, my birthday is in December so it seems really impractical to have a cake made of ice cream in the middle of winter. But as someone who loves ice cream, I consider it a year-round dessert!
I wanted to make an Ice Cream Cake for 4th of July this year, but with dozens of people coming, I wasn’t sure I could make one big enough for everyone. That’s when the idea for Mini Ice Cream Cakes came in to play! This recipe makes 48 mini cakes, perfect for a big party or for storing in the fridge so you always have a sweet treat on hand!
The great thing about these mini ice cream cakes vs. one large ice cream cake is that these little guys will stay good in the freezer for two months! A standard store bought ice cream cake will only last 7 days in the freezer.
The other great thing about these cakes is how easy they are to make. I used a box chocolate cake mix to whip up the cake batter in less than 5 minutes, then added a tablespoon of batter to 48 lined muffin tins.
After extensive testing, I can tell you that one tablespoon of batter makes the perfect size cupcake to ice cream ratio for these mini cakes!
I then used O Organics® Ice Cream, that I picked up at my local Vons, to top the chocolate cupcakes. One more great thing about this recipe, you can make different flavors! I made half with O Organics Caramel Sea Salt Ice Cream and the other half with O Organics Cookies & Cream Ice Cream.
Almost everyone at the 4th of July party tried one of each and the votes were split down the middle. I mean really, how can you chose between Salted Caramel goodness and classic Cookies & Cream?
These Mini Ice Cream Cakes can be eaten right out of the cupcake wrapper with or without toppings. They can also be served on a plate, out of the wrapper, with a fork and the toppings of your choice.
I added whipped cream and chocolate syrup. For the 4th, I also added some patriotic sprinkles! Such a delicious and fun little dessert!
It’s like a Reese’s cup, turned into a cupcake! These Gluten Free Peanut Butter Chocolate Cupcakes are the best gluten free cupcakes ever! They’re moist, decadent and no one will ever guess they’re gluten free!
If you love Reese’s Cups and chocolate cake, you’re going to love this gluten free cupcake recipe! My love of Reese’s Cups is what originally inspired this recipe over 5 years ago. I’ve since made these chocolate cupcakes for several parties, birthdays and events.
No one ever believes me when I tell them they’re gluten free! They are just as moist and decadent as a traditional chocolate cupcake, but they are totally gluten free. Not only are these the best gluten free cupcakes I’ve ever had, these are the best cupcakes I’ve ever had!
Bakery style chocolate cupcakes filled with a sweet peanut butter center and topped with creamy peanut butter frosting, life doesn’t get much better my friends!
Red Velvet Puppy Chow is a fun and simple dessert recipe. It’s great for parties and perfect for holidays like Valentine’s Day or Christmas!
Whether you call it puppy chow or muddy buddies, this easy dessert recipe is downright delicious! These Nutella Muddy Buddies are always a hit at parties.
This year at my annual holiday party, I decided to put a spin on my popular puppy chow recipe. I wanted it to be festive so I added red food coloring.
But not just any red food coloring. For this recipe to work you need red powdered food coloring. You can easily buy it on Amazon using the link above or pick it up at a baking supply store.
This Red Velvet Puppy Chow was a huge hit at my holiday party! The recipe is just as easy to make as traditional puppy chow. Simply toss the powdered food coloring with the powdered sugar and you’ll get this delicious and festive beautifully sweet snack!
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!
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®.
Homemade Chocolate Ice Cream is so easy to make without an ice cream maker! This no churn recipe only requires a couple of steps & a couple of ingredients!
Summer is here folks! Ok, well technically the first day of summer is in 2 days, but I’m getting a jump start on things because it’s warm outside, I’m rocking flip flops every day and the beach is basically my second home these days!
Crock Pot Brownies are an easy way to bake up a delicious dessert without the use of an oven, throw in a Pumpkin Cheesecake Swirl for a festive fall treat!
Tomorrow, tomorrow, fall is finally here tomorrow!
You guessed it, the first day of fall is… tomorrow, but I won’t lie, for the past two weeks I’ve totally been cheating and eating everything apple, pumpkin and squash I could get my hands on!
I also may or may not have also been trying to rock boots, scarves and sweaters even though it’s totally still 80 degrees outside! 😉
What can I say, fall is my favorite time of the year and I couldn’t wait to start sharing all of my favorite fall recipes on Instagram, like Apple Butternut Squash Bruschetta & Pumpkin Chili. As well as introducing new fall favorites on the blog, like these Pumpkin Cheesecake Swirled Crock Pot Brownies!
I mean, what says fall more that pumpkin, baking and a slow cooker!
S’Mores Cinnamon Rolls are the ultimate indulgent weekend breakfast! All the flavors of a delicious s’more are rolled up in a sweet & flakey cinnamon roll in this quick & easy recipe made with a can of Pillsbury crescent roll dough!
It’s Sunday morning, and I know what you’re thinking, how can I justify eating S’Mores for breakfast today? Well, I’ve got the answer, make S’Mores Cinnamon Rolls!
My grandma Meme was always smiling, always baking and always had tons of love to give!
I dedicated my 100th post on the blog to Meme by baking her Pink Lemonade Pie. Now I dedicate my 200th post to her!
I loved helping Meme in the kitchen growing up. She taught me lots about baking, including taste testing, you know, for quality control purposes! 😉
I was lucky enough to grow up in a time, place and family that had Meme’s and Papa’s instead of nannies and babysitters. Whenever Mom was working my brother and I would go spend the afternoons after school with my Meme. We were her only two grandchildren and she loved spoiling us. She would always say we weren’t spoiled, we were “well-loved” and I couldn’t agree more!
We were spoiled with loving gestures, such as making two pies so that my brother and I could each have our favorite. Or making pink and chocolate graham cracker cookie sandwiches because I wanted pink and my brother wanted chocolate! And these cookie sandwiches are what I am sharing with you all today.
While it may be one of the simplest recipes I post on the blog, it is also one that is filled with the most memories!
Total Time: 15 minutes
Ingredients (makes 26 cookie sandwiches)
9 cups powdered sugar
3/4 cup milk
1 tbsp cocoa
2-3 drops red food coloring
1 box graham crackers
Start by combining the powdered sugar and milk until no lumps exist. Separate the icing into three bowls. In one bowl add the cocoa and in another add the food coloring.
Next, spread the icing on one half of a graham cracker.
Then sandwich another graham cracker on top.
Repeat until all cookie sandwiches are made. Set to the side and allow the icing to harden so it doesn’t ooze out when you bite in…. or dig in and just let that icing ooze!
Chocolate for my brother.
Put them all together and you have a neapolitan stack of cookie sandwiches!
These brought back so many great childhood memories!
Holy Mole, I am so excited to share this recipe with you all!
My mole mission began when a friend brought me fresh chilies and peppers he had grown. I decided to put them to good use and make my first mole! The sauce is slightly spicy on the stove, but cooks out in the oven for the final product with the perfect balance of sweet and spicy.
I know the laundry list of ingredients is intimidating for some people, but never fear, this recipe is not as hard as you think and definitely worth the time, effort and ingredients!
Ingredients (mole sauce – serves 8)
1 lb tomatillos
1 large anaheim chili (chopped)
4 pasilla chilies (chopped)
1/4 cup raisins
1/4 cup almonds
1/4 cup sesame seeds
1/2 tsp ground cloves
1 tsp cinnamon
1/2 tbsp black pepper
1 tbsp oregano
2 tbsp olive oil
1 onion (chopped)
4 cloves garlic (minced)
6 small serrano peppers (chopped)
2 oz dark chocolate
2 tbsp brown sugar
1 tbsp peanut butter
2 tbsp fresh cilantro (not pictured – for garnish)
4 oz queso fresco (not pictured – for topping)
8 chicken breasts
1 cube chicken bouillon
1 lemon (sliced)
1 cinnamon stick
1/2 cup white wine
Start by roasting the tomatillos on the grill or in the broiler until lightly charred on the outside. Set to the side and allow to cool.
Next, lightly brown the anaheim and pasilla chilies on the stove top in a dry skillet over medium heat for 2-3 minutes.
Remove from the skillet and add to a medium bowl with the raisins. Cover with warm water then set aside.
In the same skillet over medium heat add the almonds, sesame seeds, ground cloves, cinnamon, black pepper and oregano.
Toast for 2-3 minutes then place in a spice grinder and ground until a powder forms. If you do not have a spice grinder a coffee grinder works well or a small food processor.
Still using that same skillet (yay for less dishes!) add the olive oil, onions, garlic and serrano peppers.
Brown in the skillet until vegetables are tender, about 10 minutes.
Now peel the cooled tomatillos and place in a blender or food processor with the ground spices.
Next add the vegetables, chocolate, peanut butter and brown sugar to the blender. Then add the peppers, raisins and a small amount of the soaking liquid. Start with about 1/2 cup, then add more if the sauce is too thick.
Blend well. This could take 3-5 minutes, that’s a lot of yumminess to blend together!
When blended well enough that no large chunks exist, transfer the mole sauce back to that one amazing skillet over low to medium heat and allow to simmer for 10 minutes.
Now, it’s time to prepare the chicken.
I know what you’re thinking “this seems like a lot of work”, but see how delicious that sauce looks, I promise it smells and tastes even 10 times better!
Have I convinced you to keep going? I hope so, because it’s easy, breezy from here on out!
Place the chicken breasts in a large pot and cover with water. Place on the skillet and bring to a boil.
Add the chicken bouillon, cinnamon stick, white wine and sliced lemon, squeezing the juice out as you add them to the water.
Boil for 10 minutes, then drain.
Add the chicken breasts to a large casserole or baking dish.