Stuffed and gooey with Nutella, these ridiculously rich peanut butter blondies literally melt in your mouth. They’ve earned the nickname OMG Blondies for a good reason.
I honestly think these Nutella stuffed peanut butter blondies could be my greatest creation.
I mean, the name alone should tell you how ridiculous they are. Nutella. Stuffed. Peanut. Butter. Blondies. Not to mention they also have dark brown sugar for chewiness, cream cheese for tenderness, and browned butter for incredibly rich flavor.
Cue maniacal laughter.
I had high hopes when I was dreaming up this blondie. I envisioned something so rich and decadent, creamy with peanut butter and dripping with Nutella, that it would make grown men cry and women swoon. First batch? Drumrolllllll……
….Disaster. I took it out of the oven too soon, and the middle was soup.
I mean, the most delicious soup you’ve ever eaten in your life. I was eating that peanut butter Nutella batter with a spoon. Absolutely not a drop of shame. But soup is not a blondie.
So I tried again. And this time?
A frosty, creamy ice cream pie full of cinnamon bun goodness.
Sometimes you see something in the store and you just have to buy it. For me, this lack of impulse control last happened when I spotted some Cinnamon Bun Oreos. I love Oreos. A lot. And I have zero control around an open package. If it’s sealed, it can last in the cupboard for months. If it’s open, well then I’d have to say “What Oreos? And on a completely unrelated note, don’t look in the trash.” As I previously mentioned, Liz has a debilitating weakness for cinnamon rolls, so at least I could claim that buying a package meant that I was getting them for “us” instead of just for me.
This impulse buy led to a modification of a recipe for one of my all-time favorite desserts: mud pie. The Cinnamon Bun Oreos cried out to be combined with other cinnamon roll type flavors, like, oh, cream cheese frosting and caramel. The original iteration will have to wait for the summer (family tradition), but nothing says we can’t share this recipe with you now. Given that it’s an ice cream pie, it’s probably more suitable for warmer climates, but if you’re in the colder part of the country, you could still earn a slice shoveling some late season snow.
Moist, rich, and packed with homey flavor, this carrot cake with cream cheese frosting is perfect for any day of the year.
Carrot cake seems like a popular Easter dessert. I’ve occasionally wondered why – I suppose the Easter bunny likes carrots? – although generally I just eat it with a blissfully blank mind and happy stomach. But truth be told, this carrot cake recipe does not conjure up memories of spring and Easter celebrations in my mind. No, this recipe will always make me think of Thanksgiving.
That’s weird, you say? Carrot cake is not a traditional Thanksgiving dessert, you say? All right, ten points for reading comprehension skills. But the particular Thanksgiving which introduced me to this carrot cake was non-traditional in a number of ways. Carrot cake might be the least of them.
Ever wanted to do a shot and a beer at work? (Like, maybe everyday?) Now you can do it with car bomb cupcakes! Rich chocolate Guinness cupcakes with decadent whiskey ganache and buttery Baileys frosting.
Brace yourselves, readers, this is the cupcake recipe you’ve been waiting for. Honestly. We use the cake part of this recipe as the base for pretty much any chocolate cupcake we make. It’s delicious, moist, and with a touch of Guinness, it’s just different enough to separate it from other chocolate cakes. Combined with a filling of rich Jameson chocolate ganache and a delicious Baileys buttercream frosting, this is the perfect St. Patrick’s day treat. Or any other time. We’ve definitely made this for no other reason than it’s just really, really good.
In case you don’t know, this cupcake is named after a drink known as an “Irish Car Bomb,” which consists of a shot glass filled half and half with Jameson and Baileys that is dropped into a glass of Guinness. The person ordering the drink then has to chug the whole thing as fast as possible as letting it linger will result in the shot curdling.
And through some bizarre alchemy, the end of the drink ends up tasting like chocolate milk. But since it is often “socially unacceptable” to be downing pints at work or in front of your kids, we’d recommend these cupcakes as a substitute.
I mean. Whiskey ganache. Baileys buttercream. Guinness chocolate cake. C’mon.
Rich, creamy white chocolate cups get a punch of any color you like. Fill them with fluffy mousse and they’re perfect for a party (or any lovely spring day).
These are not cupcakes.
I know they look like cupcakes. That puffy white frosting, that colorful cupcake paper…they’re obviously cupcakes, right?
These are not cupcakes.
They may be such convincing cupcake-body-doubles that Ross pulled them out of the fridge and asked me, “When did you make cupcakes?” “I didn’t.” And in spite of my denial, he waved them around and insisted, confidently, “Then what are these?” — not in a curious tone, but in a you-clearly-forgot-you-baked-cupcakes tone.
Nope. Not cupcakes. They are just as pretty and just as delicious, but there are a couple crucial differences.
#1 – That thing that looks like a paper cupcake liner? Pure chocolate. OH YES.
#2 – That “frosting”? Light and fluffy chocolate mousse. And it actually fills up the entire chocolate cup. OH YES. The whole cup. This entire baby is edible from top to bottom — and boy did I enjoy eating it.