Do you have one of those recipes that is always a hit and you get requests for it over and over?  THIS is one of those recipes.  The kind of recipe that makes grown men swoon, and results in people exclaiming almost incomprehensibly over giant mouthfuls of cake, "Oh my gosh, this is amazing!!" All the while trying to shovel in more.  This is the kind of cake whose leftovers (yeah, like there are really leftovers!) greet you in the morning with all kinds of rationalizations for why Chocolate Cake for breakfast is the BEST IDEA EVER!!


This cake is moist and positively heavenly!  The Chocolate Cream Cheese Frosting is light and fluffy, almost like a mousse, and is definitely my favorite frosting with this cake (although the Cream Cheese Fudge Frosting is a richer, and even more decadent option).

I've had this recipe in my file to post for a while now, but getting even a semi decent picture has proven to be more than a challenge.  The cake disappears so fast!  I seriously had to hide the last piece of cake so I could try to get a picture of it before it disappeared as well!


It's always a hit, and is so easy! It only requires a bowl and a whisk!

I typically use a mix of two types of cocoa powder when I make this, but if you only have one, don't wait to make this!  Just measure out the full amount of cocoa powder with the one kind.


Best Ever Chocolate Cake

I absolutely love Cream Cheese Frosting.  I'm always looking for a way to use it, and very rarely make a plain buttercream frosting anymore these days.  Honestly, the cream cheese just makes it so much better!  Adding chocolate to a traditional Cream Cheese Frosting just seemed like the next step.

You need this frosting in your life!  It's light and fluffy, almost like a mousse; chocolaty, but not overly sweet.  The cream cheese is the perfect balance to the chocolate.

This recipe makes just enough to frost my Best Ever Double Chocolate Cake, but would be amazing on just about anything else!

Chocolate Cream Cheese Frosting

• 12 oz Cream Cheese, at room temperature
• 1/2 c. salted Butter, at room temperature
• 1/2 c. Cocoa Powder (Dutch process is my favorite)
• 3 c. Powdered Sugar
• 1/2 tsp vanilla or almond extract

In the bowl of an electric mixer, beat the cream cheese and butter on med/high until light and fluffy - 5-10 minutes.

Reduce speed to low and gradually add in the cocoa powder and powdered sugar.  Mix until well blended.  Mix in the vanilla or almond extract.  Whip another 3-5 minutes to ensure a light and fluffy frosting.



This frosting is definitely easiest to use at room temperature.  If for some reason you don't use all of it at once, store the leftovers in an airtight container in the fridge until ready for use, then bring to room temperature before using.  I've never had it last more than a few days, so I don't know how long it really could last.

Rice Crispy Treats are one of those things that I feel are hit or miss.  Too often, they are too hard or dry, with not nearly enough gooey marshmallow in the mix.  This always makes me sad.  You can't get much better than gooey marshmallow!  I've played with the traditional recipe a bit, but it wasn't until I tried my mother-in-law's, that I felt I was really close to perfection.

These Rice Crispy Treats are gooey and marshmallowy (is that even a word?) and oh-so-good!  The browned butter takes a practically perfect recipe up a notch and these things are irresistible!  You can also mix things up, with different cereals.  (Try chocolate Cheerios, Reese's Puffs, or Fruity Pebbles)

Browned Butter Rice Crispy Treats

• 1/2 c salted butter
• 1/4 c dark brown sugar
• one 10 oz bag mini marshmallows
• 5-6 c Rice Crispies cereal

Line a 9x13 pan with parchment paper, and lightly spray with cooking oil. Set aside.  Measure out your brown sugar and cereal into separate bowls.  Set aside.

In a large saucepan over medium heat, melt the butter and continue stirring until it begins to brown and has that lovely nutty aroma.

Turn heat to low and add the marshmallows and brown sugar.  Stir, just until the marshmallows and sugar have melted.

Remove from heat and stir in 5 cups of the Rice Crispies Cereal.  It will be loose and gooey, but if it feels like the marshmallows are completely taking over, add a little more of the cereal.  (I usually end up using between 5 and 5 1/2 cups)

Dump in to prepared pan and spread out to the edges, pressing down to compact everything together.

Try to wait at least a few minutes so it won't burn you before you dig in!


To Make the Candy Corn Rice Crispy Treats

You will essentially be tripling the recipe.  Make the first layer as indicated above.

Make another batch, but this time as the marshmallows and sugar are melting, stir in some yellow food coloring, until desired color is reached.  Continue mixing in cereal.  Pour over top of the plain layer and press down to join.

Make a final batch, adding orange food coloring this time.  Spread over the yellow layer, press down, and allow to cool.

Once everything is cooled, lift out of the pan and cut (across the 9inch side) strips about 2 inches wide.

Turn the slice on it's side and cut on an angle to create triangles.  (see picture)

This recipe is perfect for taking to a Halloween Party, as it will feed a crowd.  If you want a little less, cut the original recipe in half (1/4 c butter, 2 Tbsp dark brown sugar, half a bag-5 oz- mini marshmallows, 2 1/2-3 c Rice Crispies Cereal) and make in an 8x8 pan.

To kick things off this year, I'm revisiting an old favorite.  These Double Fudge Pockets are always a hit, so I decided to try them with a new filling... and these new cookies are at least as good, if not better, than the original.  You'll have to make both and compare!

Peanut Butter Fudge Pockets

• 1 c butter
• 1 c sugar
• 1 tsp baking powder
• 1 egg
• 1 egg yolk
• 1 tsp vanilla
• 2 1/2 c flour
• 1/2 c cocoa powder
• Peanut Butter Filling (recipe below)
• Sifted powdered sugar

Preheat oven to 350.  In an electric mixer, beat butter on medium high for 30 seconds.  Add sugar and baking powder; beat until combined, scraping sides of bowl occasionally.  Beat in whole egg, egg yolk and vanilla until combined.

Mix in flour and cocoa powder.  Divide dough in half.  Cover and chill dough for 1 hour, or until easy to handle.

Roll out each portion of dough on a lightly floured surface to 1/8 inch thick.  Use your favorite cookie cutter, or cut into rounds with a floured scalloped 2 1/2 inch cookie cutter.

Place half of the rounds 1 inch apart on an ungreased cookie sheet.  Spoon a rounded teaspoon of Peanut Butter Filling into the center of each round.  Place another round over the filling.  Press edges together to seal.

Bake for 10 -12 minutes, or until edges are firm.  Cool on the cookie sheet for 1 minute.  Transfer to wire racks and cool.  Place in an airtight container and chill up to 2 days.  Before serving, sprinkle with powdered sugar.  Makes about 30.


Peanut Butter Filling 

1/2 cup natural/unsweetened peanut butter
1/2 cup powdered sugar

Mix together using a spatula or wooden spoon until combined.  Cover and set aside until ready to use.  *Note: depending on the size and shape of the cookies, you may not use all of the peanut butter filling (simple round cookies use a lot more than my gingerbread men and snowflake shaped cookies).

Well, it's that time of year again! The air gets colder, Christmas gets closer, and I go into baking frenzy mode! Seriously, you know it's getting close to Christmas in our house, when dinner time rolls around and there's no "real food" to be found, but all the dishes are dirty and the cooling racks are stacked 6 high and covered with different kinds of cookies! :)

So I've been staring at this recipe for 30 minutes now and I can't think of anything to write to convince you that you should try this... except that it's warm, cinnamon-y apple pie, amazing caramel sauce, and a crumble topping.  Seriously.  Need I say more?  Enjoy!


Caramel Apple Pie
Use this recipe for quick and amazing Homemade Caramel Sauce, and take this pie to the next level!

• 1 9-inch pie crust
• Apples (4 Granny Smith, 2 Pink Lady, Gala, or other apple of choice)
• 1/3 c dark brown sugar
• 1/3 c white sugar
• 2 Tbsp flour
• 2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/8 tsp cloves
• Lemon juice
• 1/4 cup caramel sauce

Topping

• 1/3 cup flour
• 1/2 cup dark brown sugar
• 1/2 tsp salt
• 1 Tbsp cinnamon
• 3/4 cup old fashioned oats
• 1/3 cup finely chopped pecans
• 1/3 cup melted butter

• 1/2 cup caramel sauce, divided

It's September and Fall is in the air!  We've even had a few days that cooled off enough to feel fall-like here in CA!  (Ok, so I'm pretty sure there were only two of them, but they totally count!)

So, my little sister got married last weekend and guess who was in charge of making the wedding cake?  Yep - yours truly!  She requested a carrot cake and really, I would just go with my very favorite, and seriously amazing, carrot cake recipe, but there's just one tiny problem.  It has pecans on top, and they really just seem to make the cake. It's just not the same without the nuts!  I didn't think my sister would really be happy with the idea of having chopped nuts all over her wedding cake, so I had to come up with something different.  Instead of putting the nuts on top, I included them in a coconut cream cheese filling.  I also gave the cake a bit of a coconut boost by substituting coconut oil for the vegetable oil in the original recipe. This lessens the carrot flavor a little bit, but makes a nice blend of the carrot and coconut instead.

I absolutely love the cake with this filling!  I've been in love with my carrot cake recipe for a long time and wasn't looking to improve it, but I think that I'm going to have to start making it with this filling from now on!

This recipe makes about 6 cups of batter.  I used it for a 6-inch 3-layer cake.  You can also make a 9-inch 2-layer cake.

Best Ever Carrot Cake
For a more intense coconut flavor, try using coconut oil and coconut extract.

• 2 c all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp ground ginger
• 2 c sugar
• 1 1/4 c cooking oil/coconut oil
• 4 large eggs (at room temperature)
• 1/2 tsp coconut extract (optional)
• 3 c finely shredded carrots
• 1/2 c shredded coconut
• Cream Cheese Filling (see below)
• Cream Cheese Frosting (see below)

Preheat oven to 350.  Grease three 6-inch cake pans and line the bottom with waxed/parchment paper.  Grease the paper as well.

Whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger in medium bowl to blend.  (*Note: if using coconut oil, gently heat until almost melted, stir, and let cool a little bit.  You don't want it so hot that it melts all of the sugar.)  In a separate bowl, mix oil and sugar until well blended.  Add the eggs one at a time and mix until well combined.  Add the coconut extract now if you're using it.  Mix in the dry ingredients.  Stir in carrots and coconut.

Divide batter between pans - about 2 cups in each.  Bake layers for 45 minutes each, or until a tester comes out clean.  Cool cakes in pans 15 minutes.  Turn out onto racks, peel off paper and cool cakes completely.

Frost cake using the Cream Cheese Filling between each layer, and Cream Cheese Frosting on top/around the sides. (*I didn't quite use all of the filling on the cake.  If you have leftovers too, use it up in between graham crackers, or maybe just with a spoon!)  Be sure to do a thin crumb coat of frost on the outside and let it set before frosting the cake completely.  That way you won't end up with cake crumbs throughout your frosting!

Coconut Cream Cheese Filling

• 8 oz cream cheese
• 1/4 c butter
• 1/2 tsp vanilla
• 2 c powdered sugar
• 2/3 c chopped pecans
• 1 c shredded coconut

Cream together the cream cheese and butter.  Mix in the vanilla and powdered sugar until well combined.

Cream Cheese Frosting 

• 6 oz. cream cheese (room temperature)
• 6 Tbsp salted butter (room temperature)
• 1 tsp pure vanilla extract
• 3 cups powdered sugar

Blend cream cheese and butter together until well combined.  Add vanilla.  Mix in powdered sugar until everything is incorporated.  (If you find that it's too thick, add about 1 tsp milk at a time until you get it where you want it.)

(Photo credit for the wedding cake goes to Amelinda Olson.  Thanks!)

• 1/2 c. salted butter
• 2 c. sugar
• 1/2 c. milk
• 4 Tbsp.  
• Dutch process cocoa powder (I usually use this one, but this is really good too)
• 1 c. unsweetened, natural creamy peanut butter
• 2 tsp pure vanilla extract
• 3 1/2 c. old fashioned oatmeal
• Kosher Salt, or coarse sea salt

St. Patrick's Day is tomorrow and I'm so excited!  Growing up, I don't remember doing a whole lot to celebrate this holiday.  Maybe some green food, definitely wearing green, but that's basically it.  Then when I was in high school, we moved to Butte, MT where St. Patrick's Day is seriously a big deal!  I'm talking big - parties and celebrating go on all week (if not all month!).  Around this time, I also learned that I have a lot of family from Ireland only a couple generations back.

Between that and Pinterest, I absolutely love this holiday, and all the fun and creative ways I can celebrate my Irish heritage.  This year we'll be trying out some fun activities with my two year old as well as eating some fun "green" food during the day, like my "Shamrock" Frittata (yummy, healthy, and green!). For dinner, we'll have a more traditional meal of Corned Beef and Colcannon.  To keep this post from getting too long, I'm posting my authentic Colcannon recipe separately.  Trust me - you're definitely going to want to try it!  It's so good.

In the mean time, check out these awesome ideas to make your St. Patrick's Day totally stellar.

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Be sure to check out the rest of the recipes from this year's 12 Days of Cookies.


Well, another year, and another 12 cookie recipes have come and gone.  I can't believe December is almost over!  It's been a crazy year, and I can't wait to see what comes with the new one.  I've had so much fun doing the 12 Days of Cookies again this year, and I'll definitely be doing it again next year.

This time around, we finished just in time for Christmas Eve.  Will Santa be enjoying some of these cookies at your house tomorrow night?  He sure will be at ours!

When I was thinking about recipes for this year's 12 Days of Cookies, I was reading a book that kept talking about a German Chocolate Cake and I decided that some kind of German Chocolate cookie would definitely have to be on the list.  After a little contemplation, I dreamed up these cookies.  And boy, am I glad I decided to make them!

Contrary to what seems to be popular belief, German Chocolate, and the cake made from it, are not German in origin.  Way back in the 1850's a man named Sam German created a mild dark chocolate bar for the Baker's chocolate company.  They named the chocolate in his honor: German's Chocolate.  As a culture, we have fallen in love with the chocolate, and everything made from it, but forgotten about the 's, thus creating some confusion about the chocolate's origin.

One thing that isn't confusing is how delicious these cookies are.  I loosely based my cookie recipe on a German Chocolate Cake recipe that came from my friend Jessica's Grandma.  The filling is a cream cheese frosting base, with toasted coconut and pecan.  Then, the cookies are rolled in a coconut pecan brittle that tastes just like the gooey topping traditionally on a German Chocolate Cake.

Did I save the best for last this year?  I'll let you be the judge of that!  :)


German Chocolate Whoopie Pies

For the Cookies

• 4 oz. German sweet chocolate, chopped
• 1/4 c. boiling water
• 1/2 c. salted butter, at room temperature
• 1 c. granulated sugar
• 2 egg yolks
• 1 tsp vanilla
• 2 c. flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 eggs whites
• 1/2 c. milk
• 1 tsp white wine vinegar
• Coconut Pecan Filling (see below for recipe)
• Coconut Pecan Brittle (see below for recipe)

Preheat oven to 350 degrees F.  In a small, heat-proof bowl, stir together the chocolate and boiling water, until dissolved.  Set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy.  Add the egg yolks one at a time, beating well after each addition.

Mix in the vanilla and melted chocolate.

Sift together the flour, salt, baking soda, and baking powder.  Set aside.  In another bowl, combine the milk and vinegar.

Add the flour mixture to the chocolate mixture, alternating with the milk mixture.  Beat until smooth.
In a glass or metal bowl, beat egg whites to stiff peaks.  Fold into batter.

Drop batter by tablespoonfuls on a parchment lined baking sheet, 2-3 inches apart.  These cookies will spread!  Bake for 8 - 10 minutes.  Allow to cool 5 minutes on baking sheet before removing to a wire rack to cool completely.

Once cooled, pipe equal amounts of the Coconut Pecan Filling onto the bottom of half of the cookies.  Top with the other half of the cookies, sandwiching the filling between the bottoms of both cookies.  Roll the edges in the brittle to coat the exposed side of the filling.  Store in an airtight container, with parchment or waxed paper between each layer.  Makes about 24 sandwich cookies.

Coconut Pecan Filling

• 1 c. salted butter, at room temperature
• 8 oz. cream cheese, at room temperature
• 1 tsp vanilla
• 4 c. powdered sugar
• 1 1/2 c. toasted shredded coconut
• 1 c. chopped pecans

In a large mixing bowl, cream together the butter and cream cheese.  Add in the vanilla.

With the mixer on low speed, mix in the powdered sugar.  Stir in the coconut and pecans.


Coconut Pecan Brittle

• 1/4 c. salted butter, melted
• 2/3 c. dark brown sugar, packed
• 1 c. shredded coconut
• 1/2 c. chopped pecans
• 3 Tbsp milk

Mix all ingredients together and spread out on a parchment lined baking sheet.

Broil, with the oven rack on the second setting, about 5 minutes, or until brittle is bubbly and starting to brown.

Allow to cool.  Break into small pieces.  If brittle is still too soft/gooey to break, put back under the broiler for another minute or two.

Be sure to check back for the rest of the recipes from this year's 12 Days of Cookies.


So I'll be totally honest... these cookies came out of a happy accident.  I was making meringues for something else and for whatever reason, it wasn't working for me.  I got a little frustrated with it and dumped it all in a pan and put it in the oven.  The result was magical!  These cookies absolutely melt in your mouth.  Soft and marshmallow-y, and lightly minty.  Oh, and did I mention, they're dipped in chocolate?

Peppermint Marshmallow Meringues

• 5 egg whites
• 1/2 tsp cream of tartar
• pinch of salt
• 1/4 tsp peppermint extract
• 1 c. granulated sugar

• 1/2 c. bittersweet chocolate chips
• 2 Tbsp salted butter

• Candy canes or peppermint candies (I think I used 7-8 mini candy canes)

Preheat oven to 250 degrees F.  In a large mixing bowl (very clean metal or glass works best), beat the egg whites, cream of tartar and salt to soft peaks.

Mix in the peppermint extract and the sugar until the sugar is dissolved.

Line an 8x8 square pan with parchment paper.  Cut two strips the width of the bottom of the pan, and long enough to come up over the sides.  Criss-cross them in the pan, covering the bottom and sides.  (This will also give you a handle to lift out the meringue once it's cooked.)

Pour meringue into pan and smooth out the top.  Bake about 1 1/2 hours.  Turn off heat and crack open the oven door, letting the meringue cool slowly in the oven.

When completely cool, lift out meringue and cut into 16 squares.  (*Note: I found it easier to cut if I washed the sticky off of the  knife in between each cut.)  Cut each square in half on the diagonal, making 32 triangles.  Set aside.

In a double boiler, or heat-proof bowl set over simmering water, melt the chocolate and butter.

Meanwhile, put the candy canes in a zip top bag and crust to a powder with the flat side of a meat mallet.  Alternately, pulse them in a food processor until finely crushed.  Pour into a small bowl and set aside.

Gently dip one side of the triangle into the chocolate and then into the peppermint dust.  Place on a parchment lined baking sheet and allow chocolate to set up.


Store in an airtight container.  Makes 32.