Sweet and Salty Cookies combine some of my favorite treats – pretzels, chocolate chips, and butterscotch – in one soft and chewy cookie with a ton of flavor!
So I feel like I might be able to blame this recipe on a pregnancy craving…but let’s be honest, I would LOVE these Sweet and Salty Cookies whether pregnant or not. Ross was a big fan too, so there you go.
Actually, I kinda wish I had some weird pregnancy cravings to share with everyone who asks. Don’t get me wrong, I’ve had cravings, but they are all entirely normal. Like, the entire first trimester I craved comfort food: pizza, pasta, tacos…but those are all things I would be happy to eat on any normal day of the week. The melted cheese fantasies were a bit more extreme than usual, true. I could have happily swum in a vat of mozzarella. But who doesn’t love a good melty cheese?
Adding pretzels to cookies seems a bit more like something a pregnant woman would do. But…not necessarily. I am ALWAYS a fan of the salty-sweet combination. (See: Drunk in the Kitchen Brownies.) And I know I’m not alone in that love.
Blueberry Muffin Cake, an easy blueberry-laced confection with a crunchy streusel topping, is delicious served for brunch or dessert!
I can feel it in the air. Summer is coming. But here in Houston, that phrase is uttered with more of a “Game of Thrones” style dread than excitement. Well, for me anyway. It means the return of suffocating heat and humidity and my personal inability to do anything outside without ending up looking like I jumped in a pool. But on the bright side of things, it also means that the berries are just getting better and better! And I do love my berries. Mixed in smoothies, adorning cereal, out of hand eating, and of course, dessert. Now, this lovely Blueberry Muffin Cake actually pulls double duty, as while you can definitely serve it for dessert, you can also definitely use it for breakfast or brunch. Maybe even for Easter?
Nutella Cheesecake Oreo Bars are just as dreamy and decadent as they sound – the perfect dessert for Nutella-lovers!
Anyone who knows us, knows we tend to plan vacation activities around food. Or sometimes, I would go so far as to say we find things to do on vacation in between meals. (Don’t judge – I’m positive at least 38.7% of you do the same thing.) Of course, it depends on the type of vacation. For instance, Ross is quite the skier, and on a typical trip to the slopes, food lags slightly behind skiing in importance.
However, our recent vacation (babymoon!) to Jackson Hole was entirely traditional for us, in that food reigned supreme, and even Ross’s ski runs had a foodie link. Fun fact: there is a cabin serving WAFFLES at the top of the Tetons! In my preggo condition, I passed on the skiing (I’m not very good anyway), but you can bet I hopped on the tram and met Ross at the summit for a taste of those waffles. Of course they were fantastic.
Even better than those waffles, however, was an astonishingly decadent dessert we shared at an Italian restaurant (Il Villaggio Osteria) after a snowy day of sight-seeing: a Nutella cheesecake. It had an incredibly rich flavor, silky texture, and the perfect amount of sweetness to balance it all out. We foolishly ordered just one slice and almost came to blows over the last bite. We knew we had to recreate it immediately upon returning home. And with some tinkering and tasting, these Nutella Cheesecake Oreo Bars were born.
Chocolate Chip Cookie Dough Cupcakes combine two of your favorite things into one decadent dessert! The cookie dough filling is irresistible.
We all love cookie dough. Well, at least if you’re reading this blog, you probably do. And if you aren’t a fan, have you actually had cookie dough? It’s delicious! Quite frankly, cookie dough was the bait that first got me into the kitchen as a kid. And I still like eating cookie dough as much now as I did back them. But even better, as an adult, I am no longer at the mercy of my mom’s baking schedule, so I can have it whenever I want. Sometimes growing up has its benefits.
Sadly, it is generally frowned upon to present a big bowl of cookie dough as dessert to company. I’m not sure why, but who am I to argue with social convention? Luckily, these chocolate chip cookie dough cupcakes allow you to bring some of those same cookie dough flavors in a more acceptable presentation.
Peanut Butter Bourbon Chocolate Cake combines layers of moist and rich chocolate cake with a craveable peanut butter bourbon frosting. Top the whole thing with ganache and peanut butter cups for the ultimate celebratory dessert!
CLICK HERE TO JUMP STRAIGHT TO THE RECIPE
Happy 2017! We made it, y’all!
So you know how people always swear they’re going to start new, healthy eating habits come January 1? Back on the wagon and all that jazz? Well, I’ve made a similar affirmation….but with a slightly different angle than most. Here are my goals for the new year:
- Drink more champagne. To prevent Alzheimer’s.
- Continue enjoying cocktails. For longevity.
- Eat more chocolate. For cardiovascular health.
- Snack on plenty of cheese. For improved cholesterol levels and its anti-inflammatory properties.
- Add more peanut butter. To prevent heart disease and diabetes.
See? Healthy eating is EASY!
With that in mind, here’s a totally, completely healthy* addition to your new year: Peanut Butter Bourbon Chocolate Cake. Considering the health benefits of peanut butter, booze, and chocolate (see above), this cake is basically a super hero!
(*Healthy is in the eye of the beholder. And your internet search terms.)