Don’t wait for a birthday to try this Birthday Cake Batter Ice Cream! It’s creamy, rich, and packed with Birthday Cake Oreos plus a whole lotta sprinkles.
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This past week was Ross’s birthday, in which he gracefully entered his thirties (plural) and made it look good. (Feel free to embarrass him in the comments if you so choose.) So of course, us being us, it was a weekend of good eats. We met up with friends for a beer and our favorite burger at a local restaurant, and for his cake, I created an epic tower of chocolate and peanut butter that we will definitely share with you in the coming weeks.
Notice I did NOT say I made this Birthday Cake Batter Ice Cream for his birthday. But here’s the thing: I made it for no occasion at all, except that it sounded delicious. And we happened to have some leftovers in the freezer over his birthday weekend, which we somehow managed to eat, you know, when we weren’t eating cake or burger. (I SWEAR we’re not 500 pounds.) And in spite of the fact that Ross is not usually a big cake-batter-ice-cream-person, he pretty much inhaled this version. So I’m going to go ahead and say this was kinda-sorta-birthday-ice-cream. But more importantly, it’s also un-birthday ice cream! So take your pick and enjoy whatever day you want.
Mini M&M Peanut Butter Cookies are perfectly portioned – and perfectly delicious! – thick and chewy bites of heaven.
These cookies are so stinking cute I almost hate to eat–
Hooo boy I crack myself up.
Seriously. I loved stuffing these in my mouth. And when I say “them,” I mean roughly a dozen. Okay baker’s dozen. 82 at most. They just go down so easy!
The only thing that gave me any pause while munching? What to call them. Because you see, not only are these cookies mini, but they also use mini M&Ms. So…mini MINI M&M peanut butter cookies? Too much? Too many M’s?
Mini S’Mores Pies combine a buttery graham cracker crust, bourbon chocolate ganache, and toasted marshmallow frosting for an out-of-this world summer dessert. No campfire required!
You know what summer is about?
Sun. Swimming. S’mores.
Silly Sally simply swoons for summer!
Anyone else feel the same? I have to assume everyone is raising their hand right now. You can’t turn on your computer without *virtually* tripping over a recipe for a s’mores dessert. S’mores bars, s’mores dip, s’mores cookies. S’more s’mores? Why yes absolutely!
I love it all.
So with these mini s’mores pies, I’m sharing with you a love for summer and all its simply stunning sweets.
It’s breakfast for dessert – or dessert for breakfast? – with these fluffy Pancake Cupcakes, topped with a buttery melt-in-your-mouth Maple Bacon Frosting.
How many of you wake up (almost) ever morning and try to figure out a way to justify eating dessert for breakfast? No one? Just me? I can live with that. And this recipe for pancake cupcakes is just the excuse I need.
PANCAKES PANCAKES PANCAKES!!!
Pancakes really hold a special place in my heart. Growing up, they were a Sunday tradition, and I would probably count them among the first recipes I ever made. There is something very comforting about chowing down on a big plate loaded with fluffy pancakes, dripping with butter and syrup. Um, I’ll uh, be right back…
[Wipes syrup from mouth…] Where were we? Right! Pancakes! So they’ve always been delicious, but when I got older, and started to learn of the deliciousness of alcoholic libations (and the unfortunate results of excessive enjoyment), I also learned how awesome they are as drunk food. I became a vocal advocate for the post-party pancake run. In fact, Liz once played a voicemail for me where I could clearly be heard yelling in the background “PANCAKES PANCAKES PANCAKES! WHO ELSE WANTS SOME?!”. And if I didn’t manage to get a stack of ’em at the end of the night, you can bet the odds were pretty good I was going to first thing in the morning. So the last meal of the day, or the first the next day. Not unlike…. DESSERT AND BREAKFAST! I rest my case. (more…)
This blueberry crumb pie is perfectly juicy with a subtly spiced filling. The crispy brown sugar crumb puts it over the top!
Hello readers, and a belated Happy Birthday America!
Summertime means many things: the ungodly Houston summer weather (this 4th of July was somewhere between a nuclear powered sauna and the 7th circle of hell), grilling absolutely everything possible (we’ve had good luck with a grilled potato salad), and as much fresh fruit as I can eat. While you can get berries pretty much year round, they’re fresher and better in the summer, and the best possible way to eat berries is in a pie!
This blueberry crumb pie recipe is one that my family has been using for years.
The crust is slightly sweet, and pairs nicely with the juicy blueberry filling. It’s also has a ton of butter, so it’s a little tricky to work out, but worth the effort. You are, of course, welcome to use whatever crust you like best. The filling has a few slightly unusual additions that really set it apart from your average blueberry – a little nutmeg, ginger, allspice, and – wait for it – creme de cassis. They may not be typical ingredients, but I’ll tell you what: Liz hates blueberries, and Liz loves this pie. True story! She’s requested it on more than one occasion, and she couldn’t put her finger on just what tasted so delicious. Well, whether it’s the spices or creme de cassis (we know it’s not the blueberries), this is basically the blueberry pie to end all pies. Oh, the brown sugar crumb doesn’t hurt either. (more…)