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Oreo-Espresso Cheesecake Bars

Holy Frick!

Every post. Every post I write about how I should post more. Today is the day for change! (hopefully) I mean, with Thanksgiving and Christmas around the corner, it's inevitable that I will be baking 100 times more than I already do. But you know, I am a working girl now. Work, life, me eating and/or thinking about eating... all these kinds of things get in the way!

These bars are heavenly (if heaven is filled with coffee-chocolate desserts). They are seriously so good and so creamy. To quote a co-worker, "great consistency!" I giggled at that one. And I think, technically-speaking, since they have espresso in them, you can eat them for breakfast? Anyway, super easy to throw together. Even though you have to wait for them to cool, I believe delayed gratification makes us better! So please enjoy!

Oreo-Espresso Cheesecake Bars

Yields 24

Oreo Espresso Crust

• 1 Package of Oreos (minus one Oreo because I ate one...), pulverized! 
• 1 Tablespoon Instant Espresso
• 1/2 Cup Salted Butter, melted

Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper and cover in butter.

Stir together the crushed up Oreos and espresso. Add the melted butter and stir until combined. Press the Oreo mixture into the pan and bake for 10 minutes. Let cool while you make the filling

Espresso Filling

• 4 8-Ounce Bricks of Low-Fat Cream Cheese, Room Temperature
• 1 1/4 Cups Granulated Sugar
• 4 Large Eggs, Room Temperature
• 3 Tablespoons Heavy Cream
• 1 teaspoon Vanilla
• 2 Tablespoons Ground Espresso or Coffee

In the bowl of a stand mixer, blend the cream cheese on medium-high speed for three minutes until light and fluffy. Add sugar and mix for another minute. Scrape down the sides and add the eggs, one at a time, beating well after each addition. Add the heavy cream and vanilla and mix until combined. With a whisk, fold in the espresso. 

Pour mixture over the crust and spread evenly. Place the cheesecake in the oven for 35-40 minutes. Cheesecake should look set but jiggle slightly, edges should be browned.

Let cool to room temperature then place in the refrigerator for at least 6 hours (overnight is best!) Slice in to cutie little bars and serve!

Nutter Butter Crusted Brownies

I think the title of this post is enough to entice you into making these puppies.

Seriously though. How could use say, "no," to dense, fudgy brownies loaded with peanut butter and chocolate chips layered upon a crunchy, Nutter Butter crust...? I'm drooling. When it comes to PBC, the answer is always a resounding, "YES!"

One of the better things about this recipe is that I used an 8x8" pan. It's hard to find brownie recipes that aren't meant for a 9x13" and if you live alone like I do, you don't want that many brownies laying around. Or maybe you do, in which case I applaud your dedication. I also am a huge proponent for peanut butter chips. They add a crunch similar to what a peanut would add but it's just a little bit softer. I mean, I love crunchy and crispy desserts but the majority of the population prefers ooey, gooey deliciousness (like these brownies). So with that, I'll bid you adieu so you can run the grocery store to gather your ingredients.

Seriously gooey.

Nutter Butter Crust

• 1 8 oz. Package of Nutter Butter Bites
• 5 Tablespoons Salted Butter, melted

Butter an 8x8" metal pan. 

Crush the Nutter Butter Bites till they are small, sand-sized crumbs. I placed them in a bag and used a rolling pin but you can conversely place them in a food processor. I had a few bigger chunks. Place the crumbs in a small bowl and mix with the melted butter. Press the mixture firmly into your pan and set aside.

Peanut Butter Chip Brownie

Yields 16 Brownies

• 1/2 Cup Salted Butter, room temperature
• 1 Cup Sugar
• 1 Teaspoon Vanilla
• 2 Large Eggs, room temperature
• 1/2 Cup All Purpose Flour
• 1/2 Cup Unsweetened Cocoa Powder
• 1/4 Teaspoon Baking Soda
• 1 Cup Semi Sweet Chocolate Chips
• 1 1/2 Cups Peanut Butter Chips

Preheat oven to 350. 

In a small bowl, whisk together the flour, cocoa powder, and baking soda. 

In the bowl of a stand mixer fitted with the paddle attachment, blend together the butter and sugar until light and fluffy. Mix in the vanilla and scrape down the sides. Add eggs, one at a time beating well after each addition. 

With a spatula, fold the flour mixture into the butter mixture just until no streaks are left. Add the chocolate and peanut butter chips and fold in until evenly mixed. Pour batter over the Nutter Butter crust. Bake for 30 minutes. The top should be crackled and a cake tester should come out clean.

Let cool completely before cutting. 

Peanut Butter Milk Chocolate Cookies

It's been about seven months since my last post and I think we can all agree that that is unacceptable. I think we can also all agree that you all need to go and make these cookies right this very second.

I adapted this recipe from the Baked cookbook. It's one of my favorite cookbooks. Like easily top 5. Also included in this list would be Momofuku Milk Bar and Martha Stewart Cookies. Anything by Martha is a classic and although I have some beef with M-dawg these days (she wouldn't take a selfie with me when I met her...), the girl knows how to bake.

I digress. 

These cookies are honestly inspirational. Each bite will bring you to an entirely new level of satisfaction and euphoria. So, in the words of Ellie Goulding, "what are you waiting for?" 

Luh me like you do.

Peanut Butter Milk Chocolate Cookies

Makes about 2 dozen

• 1 3/4 cups All-Purpose Flour
• 2 Teaspoons Baking Soda
• 1 Cup Salted Butter, softened, (Kerrygold prefered)
• 1 Cup Granulated Sugar, plus extra for sprinkling
• 1 Cup Light Brown Sugar, packed
• 2 Large Eggs, room temperature
• 1 Teaspoon Vanilla Extract
• 1 Cup Creamy Peanut Butter
• 1 1/2 Cups Milk Chocolate Chips
• 1 Bag of Mini Reese's Cups

Begin by whisking together your flour and baking soda in a small bowl. In a stand mixer, beat together the butter and the sugars till light and fluffy, about 3-5 minutes. Scrape down the sides and beat in the eggs one at a time. Mix in the vanilla. Carefully mix in the flour mixture on low speed. Scrape down the sides and mix in the chocolate chips. 

Refrigerate the dough for at least 24 hours. 48 hours is preferable and the dough will last for about 1-2 weeks in the fridge.

When you're ready to bake, preheat the oven to 375 degrees. Scoop the dough into balls about 1/4 cup large. Place on a baking sheet 2 inches apart. Press down the tops of the cookies (but don't flatten them completely!) Sprinkle the tops with sugar and bake for 10-12 minutes. They should be golden brown around the edges and cracked on top. 

When you remove the cookies from the oven, press a few mini Reese's Cups into the tops of them. Let them cool for about 10 minutes before devouring.

Eggnog French Toast Bake with Caramelized Bananas

The holidays are a time for big, over-the-top, excruciatingly sweet, and mouthwateringly savory breakfasts.

The day eggnog comes out each year should be a holiday in itself. I know that some people "don't like" eggnog, but I think they either have not actually tasted it or are simply lying. It's a sweet, creamy, flavorful beverage that can become even more exceptional with a splash of rum. What's not to enjoy?

So, the other day when I opened the fridge and was confronted with a half-filled carton of this magical liquid, I knew I had to take action. After deciding a french toast bake would be ideal I grew weary. French toast bakes are generally the worst because you want to eat it right away but you have to let it soak overnight. The anticipation can be lethal. But I hastily decided that challah bread would soak up the egg mixture super quickly and sped to the grocery store, found the bread and got to work. (After grabbing bacon... and more eggnog, obviously). You can definitely let this sit overnight to get extra juicy if you have the patience, but it is not a requirement.

The bananas were an afterthought. I felt like it needed something extra so these cinnamon-y, brown sugar, rum coated bananas really did the trick. I hope you enjoy!

Eggnog French Toast Bake

Serves 8-10 

• One Loaf of Challah Bread, cut into 2-inch pieces
• 5 Large Eggs
• 1 cup Eggnog
• 3/4 cup Whole Milk
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Cloves
• 1/2 Teaspoon Ginger
• 1/2 Teaspoon Freshly Grated Nutmeg
• 2 Teaspoons Vanilla Extract

Butter an 11x7 inch glass baking dish. Sprinkle the pieces of bread in the dish. Pat them down so they all fit nicely, I like to have some of the edge pieces sitting up because it looks pretty when baked.

In a large bowl, whisk together the eggs until smooth. Add the eggnog and milk and stir till smooth. Stir in the spices and vanilla. Pour this mixture over the bread evenly so all pieces are coated. 

You can either let this sit overnight or you can preheat the oven now to 400 degrees. When ready to bake, sprinkle some cinnamon across the top. Bake for about 30-35 minutes, the french toast should no longer jiggle and should be crisp on top. Prepare Caramelized Bananas while baking.

Caramelized Bananas

• 3 Bananas, sliced into 1/2 inch pieces
• 2 Tablespoons Salted Butter
• 3 Tablespoons Light Brown Sugar
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Freshly Grated Nutmeg
• 1 Teaspoon Vanilla or Vanilla Bean Paste
• 1 Tablespoon Rum 

Place a large skillet on a burner at medium-high heat. Throw in the butter and let it melt. Add the brown sugar, spices, and vanilla. Whisk until smooth and then add the bananas, tossing to coat evenly. Let cook for about 2-3 minutes on each side until the brown sugar mixture begins to bubble and thicken on the bananas. Remove from heat and add the rum. Stir lightly. Serve over french toast with syrup!

Hot Cocoa Cookies

I'm kind of majorly freaking out about these cookies.

I was just planning on making regular chocolate chip cookies. I always like to add a touch of cinnamon because yum. But, because it's fall and the weather is so extremely fall-y I sort of went a little crazy on the cinnamon. Adding in some other spices as well. Then I completely forgot I did that and kept making the batter. I was looking in the pantry for the flour and saw the cocoa powder and thought, "hmm... that might be a nice addition!" So I replaced half a cup of flour with cocoa powder. 

And, you know, if you add cocoa powder... you need white chocolate... and maybe milk chocolate. So I added those in as well. 

Then they started baking... and the cinnamon-y, autumn smell started taking over the kitchen. It was magical. And then I scarfed down about a hundred of them and am still crying over how good they were. They aren't crazy chocolatey because there isn't too much cocoa powder. They stay chewy on the inside despite them being crispy and crackly on the outside. They're light even though they sound so extremely decadent. I'm naming them hot cocoa cookies because of this. 

Hot Cocoa Cookies

Makes 3 dozen cookies

• 1 cup Salted Butter
• 3/4 cup Sugar
• 3/4 cup Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 Large Egg
• 1 Egg Yolk
• 1 Tablespoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Cloves
• 1/2 teaspoon Ginger
• 1 teaspoon Baking Soda
• 2 cups All-Purpose Flour
• 1/2 cup Cocoa Powder, unsweetened
• 1/2 cup White Chocolate Chips
• 1/2 cup Semisweet Chocolate Chips
• 1/2 cup Milk Chocolate Chips

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

On medium speed, beat together the butter and sugars until light and fluffy. Add the vanilla extract and mix in. Add eggs one at a time, beating well after each addition.

In a small bowl whisk together the flour, cocoa, baking soda, and spices. Mix into the butter mixture until well incorporated (this takes some time). Stir in all the chips. 

Roll dough into 1 1/2-inch balls and place on a cookie sheet about two inches apart. Place in the freezer for ten minutes. Bake cookies on the middle rack for 10-15 minutes. They will start to crack when they are ready and will no longer look wet. Let cool before eating. 

7-Layer Bars

I'd like to send out my sincerest apologies for being absent from the blogosphere (are people still using that word?) for so long. But, I am making it up to you with these drool-worthy bars.

Since I have come home for my summer break, I weirdly have hardly baked at all. What you think would be greatly appreciated by my friends and family who tend to get upset when I destroy all their dieting-hardwork with endless cookies has actually led them to more confusion than ever. "Why aren't you baking? Are you sick?"--No, I am fine. I just was out of the game for so long. But I am back! Don't you people forget about me!

A lot of people make 7-Layer Bars that only have like two or three layers. To be honest, I have never had a bar with 7-Layers until I made these. I don't know what the seventh layer is supposed to be? So I made it Oreos... because why not. They are possibly the easiest thing to make in the entire world. I wouldn't stress over these coming out right or wrong because when you combine this many sugary ingredients into a pan there is really no chance of it not tasting incredible. It requires zero expertise, I promise. But they are the perfect treat to bring to a party... perhaps a Father's Day party? 

Hope you all enjoy, and if you're a father have a wonderful day honoring you!

(oh my god)

7-Layer Bars

Yields 24 Medium-Sized Bars 

• 1 Cup Salted Butter, melted in microwave (30 second intervals)
• 2 Cups Graham Cracker Crumbs
• 1 1/2 Cups Chocolate Chips
• 1 1/2 Cups Butterscotch Chips
• 1 Cup Pecans, chopped
• 1 1/2 Cups Shredded Sweetened Coconut
• 10 Oreos, chopped in to 1/2 inch pieces
• 1 14 oz. can Sweetened Condensed Milk

Preheat oven to 350 degrees. Line a 13x9 inch pan with parchment paper and spray with nonstick spray.

Combine the butter and graham cracker crumbs in a small bowl. Spread evenly over pan and press down to form the crust. You can use a piece of parchment paper so you can really pack down the crust with your hand.

Sprinkle the chips, nuts, coconut, and Oreos evenly over the crust. With a spoon, drizzle the sweetened condensed milk over everything. Be generous. Don't hold back because sweetened condensed milk is excellent.

Bake for a half hour, turning the pan halfway through. If the coconut starts to brown, pull the bars out. It should be a nice golden on top. Let cool completely before cutting in to them.

Guinness Chocolate Cupcakes with Whiskey Caramel Frosting

Top of the mornin' foodies!

It's spring break! Which means...

I am going to bake non-stop for seven days!

In honor of St. Patrick's day I made these boozy treats.

These cupcakes are filled with Guinness and Jameson, making the chocolate and caramel flavors a million times richer. 

The stout and chocolate combination is just the best thing ever. These cupcakes are unbelievably fudge-y without being too dense or brownie-like. All chocolate cupcakes should be made with stout. It's just science?

The Jameson caramel frosting is piled on top. It's the kind of frosting that isn't crazy creamy or heavy. It's perfectly smooth and whipped up so that it is delicate and light. 

And like, these are just chocolate and caramel perfection.

Drink up!

Guinness Chocolate Cupcakes

Yields 24 Cupcakes

• 1 cup Salted Butter
• 1 cup Guinness (or another stout you prefer)
• 3/4 cup Unsweetened Cocoa Powder
• 2 cups All-Purpose Flour
• 2 cups Sugar
• 1/2 tablespoon Baking Soda
• 2 Large Eggs
• 3/4 cup Greek Yogurt
• 1 tablespoon Vanilla Extract

Preheat your oven to 350 degrees. Line two muffin tins with paper liners or spray with non-stick spray. You could also make this into a bundt cake, so you could spray a bundt pan if you prefer.

Place the butter and the Guinness in a small saucepan over medium heat. Let come to a soft boil and add the cocoa powder. Stir until smooth and remove from heat. 

In a small bowl whisk together the flour, sugar, and baking soda. In a larger bowl, whisk the eggs, greek yogurt, and vanilla until smooth. Add the chocolate mixture and whisk by and until completely incorporated. Gently whisk in the flour mixture. Scoop the batter into the muffin tins (or bundt pan) until they are about 3/4 full.

Bake the cupcakes for 18-22 minutes or until a toothpick inserted comes out clean. (Bundt cake will take about 50-55 minutes) Let cool before frosting.

Whiskey Caramel Frosting

Prepare while cupcakes cool.

• 1/2 cup Salted Butter
• 1/2 cup Dark Brown Sugar
• 1/4 cup Irish Whiskey, I used Jameson
• 1/2 cup Heavy Cream
• 2-3 cups Powdered Sugar

In a small saucepan, melt the butter. Add the brown sugar and whiskey and bring to a boil. Remove from heat and let cool completely. Once it is entirely cooled, whisk in the heavy cream. In a medium-sized bowl, blend the caramel-mixture with the powdered sugar 1/2 cup at a time. Once you get a consistency you would like to work with you can begin frosting your cupcakes. I recommend using less powdered sugar for a bundt cake so you can drizzle the frosting over the cake. 

Easiest Peanut Butter Cookies

Ah, the joys of being back at school.

It actually is kind of nice to be back at good old Denison. Although I had the most amazing time abroad it's nice to get back to somewhat of a schedule. More than that I am ecstatic to see all my friends, many of whom I had not seen since last May.

Coming back to school in the Spring means getting thrown into the recruitment process. I happily took on the role of baking for the whole thang.
We made cake pops, canapes, and lots of other treats.

Soooooo so cute! 

There is not too much to report school wise. I am in an astronomy class and it is seriously making me consider dropping this whole baking thing and becoming an astronomer/astronaut.

Could be a promising career...

Anyway, I am here to tell you about these little guys

These cookies require three ingredients: Peanut Butter, Sugar, and Eggs. (Hershey Kisses can be added if you like)

Seriously like when I say these are the easiest peanut butter cookies, I am not joking.

The ratios are simple, and the baking is quick. You can whip them up in less than an hour.

They also taste amazing. They stay chewy once they've cooled and it is not one of those recipes that makes four million cookies that you do not know what to do with. You need to go make them right now. I am positive you have the ingredients in your kitchen right now.

Easiest Peanut Butter Cookies

Yields 2 Dozen

• 1 Cup Creamy Peanut Butter (Crunchy works too and tastes delicious!)
• 1 Cup Sugar, plus extra for rolling
• 1 Egg
• 1 Package Hershey Kisses, wrappers removed (if you desire)

Preheat oven to 350 degrees and line two baking sheets with parchment paper.

Blend peanut butter, sugar, and the egg in a bowl until smooth. Shape dough into 1-inch balls and roll in a bowl of extra sugar. Place on baking sheet 1 inch apart. Here you can either leave them be or press them down with a fork making a criss-cross. If you are planning on putting Hershey Kisses on them, do not press them down with a fork.

Bake for about 10 minutes until tops have cracked and are lightly brown. When you remove them from the oven press the Hershey Kisses into their centers immediately. Let cool before serving/eating!

Nutella Marbled Banana Bread

I have an allergy to bananas.

It is seriously a travesty. 

It has been progressively getting worse and I do not know how to really cope with the situation. 

Somehow I thought making this would help. But no, it is torture.

I recently returned from a trip with some friends from college in Jupiter, Florida. We were getting together for my future roomie's 21st birthday. One would expect we were partying like crazy for this milestone in her life, however we ended up mostly just eating. How unlike me us.

Our last night we went to this restaurant called, 'The Food Shack.'

It looked just as sketchy from the outside as it sounds. However, inside held the most delicious and fresh fish I have had in my life thus far. Each night a different band plays but you should try and make it for the duet on Wednesday nights. Apparently they were close to making it on X-factor, or on X-factor... maybe it was American Idol. I have no idea. BUT. I know that they are incredible and will play any 'oldie' you desire.

I also recommend going there for the s'mores pie.

That's all.

Let's talk about banana bread! You do not have to add the Nutella swirl to this concoction, you could add a cup of chocolate chips, toasted nuts, or a sprinkle of cinnamon sugar on top. But why would you not add Nutella to everything?

I strongly advise you use over ripe bananas. Although with a little work you can mash up regular bananas just fine, the riper they are the more the sugars in them develops. This means sweeter, stronger flavors that will certainly be apparent in your final product!

Bon appetit!

Nutella Marbled Banana Bread

Yields 12-14 Slices

• 3-4 Over Ripe Bananas, mashed
• 1/3 cup Salted Butter, melted
• 1 cup Light Brown Sugar
• 1 Large Egg, beaten
• 1 teaspoon Vanilla
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• Pinch of Cloves
• 1 1/2 cup Flour
• 1/2 cup Nutella

Preheat your oven to 350 degrees. Butter a 4"x8" loaf pan.

In a large bowl stir together the mashed bananas and butter until combined. Add the brown sugar, egg, and vanilla until all is mixed.

Sprinkle the baking soda and spices over the top and stir until combined. Then fold in the flour just until no flour streaks remain. 

Pour half of the batter into the pan and spread evenly. Drop little balls of Nutella over the batter using a small ice cream scoop or melon baller. Pour the rest of the batter over the top of the Nutella. Gently swirl with a sharp knife. 

Place in oven for 50-60 minutes. Let cool before eating!

Asparagus Pancetta Gruyere Breakfast Strata

Christmas breakfast is the most amazing meal of the year!

I decided to make a breakfast strata similar to one some family friends make. Ended up buying some of the ingredients and just throwing them together, hoping it would turn out as good as theirs. 

It was delicious!! We always have cinnamon rolls at Christmas. But I was not feeling the sugary treats. I wanted the magnificence of this savory delight to last forever. I might make one tomorrow. And for New Years Day. And every Sunday for the rest of my life. 

If you know me at all, you will probably know that I have an incredible affection for the Christmas season. However, I am not one of those people that gets sad when it's over. It basically just means that we are that much closer to the next Christmas! I do not really understand why people are not as joyful as they are at Christmas all the time! I know I am!

So I am going to continue to make holiday treats and spread the spirit.  Enjoy this recipe foodies!

Asparagus Pancetta Gruyere Breakfast Strata

Yields 20 Servings

• 8 oz. Pancetta, chopped
• 1 cup Onion, diced
• 1 tablespoon Butter
• 8 Large Eggs
• 2 1/2 cups Nonfat Milk
• 1 tablespoon Dijon Mustard
• 1 1/2 cup Gruyere Cheese, shredded
• 3/4 pound Whole Grain Loaf of Bread, cut into 1-inch cubes
• 15 Asparagus Spears, cut into 1-inch pieces
• Salt and Pepper
• 1/2 cup Asiago Cheese, shredded

Butter a 9x13" baking dish.

In a small pan cook the pancetta on medium-high heat for about 4 minutes. Add the chopped onion and cook until the onion has become soft and translucent. Remove from heat.

In a large bowl, blend together the eggs, milk, mustard, and gruyere with a handheld mixer. Stir the asparagus and pancetta into the egg mixture. Scatter the bread chunks evenly in your greased baking dish. Pour the egg mixture over the bread till it is evenly coated, try to make sure the asparagus and pancetta is spread about evenly as well! Cover in plastic wrap and let chill in fridge for at least 12 hours, or overnight. 

When you are ready to bake, remove from the strata from the fridge and let sit at room temperature while the oven preheats to 350 degrees. Sprinkle the strata with the asiago cheese, and season with salt and pepper. Bake for 40-45 minutes until the strata no longer jiggles in the middle. It should be firm when touched and the edges should be golden. Enjoy!

Russian Tea Cakes

Buttery, flakey, nutty, sweet mounds of heaven...

For me, this used to be one of those reject Christmas cookies. You go to a holiday party and if you are me, you head straight for the dessert table. You see gingerbread men, sugar cookies, peppermint fudge... all the celebrated regulars. Then as you continue perusing the sweets, you come across the rejects: fruit cake, cherry cordials, almond logs, all those other weird cookies and then, the russian tea cakes. 

It wasn't until high school that I ventured down to this end of the table. I was learning the set backs to being a picky eater. I decided to give these cookies a try. I was obviously pleasantly surprised. These are the best cookies maybe in the whole world? They are the perfect texture, they have a cinnamon and nutty flavor and then are coated in the most delicious layer of buttery powdered sugar. I never looked back after entering this end of the table. Just give it a chance!

Fresh warm out of the oven they are seriously better than anything. Maybe make two batches, one to eat warm and one to eat the next day. 

Enjoy! Happy Holidays!

Russian Tea Cakes

Yields 3 Dozen Cookies

• 1 cup Pecans or Walnuts, toasted
• 1 cup Salted Butter, softened
• 1/2 cup Powdered Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoon Freshly Grated Nutmeg
• Sprinkle of Cloves
• 1 teaspoon Vanilla
• 2 cups All-Purpose Flour
• 1 1/2 cups Powdered Sugar

Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.

In a food processor, blend your nuts until they are finely diced, set aside.

In a large bowl, blend your butter, 1/2 cup of powdered sugar, cinnamon, nutmeg, cloves, and vanilla on medium-high speed until light and fluffy, about 3-5 minutes. Gradually add the flour about a half cup at a time until just mixed. Add your chopped nuts and blend until combined.

Roll 1-inch sized balls and place on the cookie sheet an inch apart. Bake for 8-10 minutes. While they are baking, pour your remaining 1 1/2 cups of powdered sugar into a small bowl. The tops should just begin to crack and the cookies should be golden on the bottom. Right when you take them out of the oven, roll the cookies in the powdered sugar until heavily coated (I like lots of powdered sugar!). Let cool for a little so you do not burn yourself, but have a few of them warm, they are SO good warm!

If you have extra powdered sugar at the end you can use a fine sieve to dust the rest over the cookies.

Cranberry White Chocolate Pistachio Cookies

Holiday baking is my favoriteeeee!

There are just so many flavors to use. I guess you could use them at any time of the year, but people definitely appreciate them more in December.

Actually, people just appreciate baked goods more in general in December. Like, I am genuinely curious why I am the only one craving gingerbread cookies in July and fudgesicles in January?

These delicious treats always taste good.

I clearly do not adhere to the whole 'getting old of things' phenomenon.

These cookies are perfect because they have red, white, and green ingredients.

They are also perfect because they take less than two hours to make.

And!

They are perfect because of white chocolate...

Hope you nutcrackers enjoy!

Happy Holidays!

Cranberry White Chocolate Pistachio Cookies

Yields about 4 Dozen Cookies

• 2 1/2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg, freshly grated
• 1/2 teaspoon Cloves
• 1 cup Unsalted Butter, melted and cooled
• 1 cup Granulated Sugar
• 3/4 Dark Brown Sugar
• 1 Large Egg and 1 Egg Yolk
• 1 teaspoon Vanilla
• 1 cup White Chocolate Chips
• 1 cup Dried Cranberries
• 1/2 cup Salted Pistachios, chopped

Preheat oven to 350 degrees. Line two baking sheets with parchment.

In a small bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.

In a large bowl, blend together the butter and sugars until light and fluffy, about 3-4 minutes on high. Reduce speed and add the egg and egg yolk. Mix until combined. Scrape down the sides and slowly add the flour mixture with the mixer on low. When there is still a bit of flour remaining add the chips, cranberries, and nuts. Stir with a spatula until just combined. 

Drop about 1 tablespoon sized balls onto a cookie sheet 1 1/2 inches apart. Bake for 8-10 minutes until edges are golden. Let cool before eating!

Spinach Artichoke Canapés

My mouth is watering over these delectable little cheesy bites.

I have just been staring at these pictures, reminiscing about what went down with them yesterday... Like seriously, I just shed a tear.

I love spinach artichoke dip.

I love crispy shells.

I love cheese.

We are obviously meant to be.

These are maybe the easiest thing you will ever attempt to make. You can prepare them and bake them in under an hour. Once that hour is up your life will be changed!

Maybe I am overreacting a little.

They are the perfect little treat to bring to a holiday party. You can serve them hot, warm, or cold and they will still taste just as delectable. AND!

I am forgetting the best part!!

Once you have filled the unbelievably cute phyllo dough shells, there will be so much extra dip you can bake in a bowl all for yourself! Just use some pita chips as dippers.

I used the word, 'canapés,' because in England that is what they call an hors d'oeuvres. I am really trying to emulate the English here. It is a life long dream that will be fulfilled. It also perfectly describes what these are! Canapés are small, prepared, decorative foods that are often eaten in one bite! These should definitely be eaten in one bite, that way you can eat more of them, faster.

Anyway... whether you serve these at a party, Christmas dinner, or just make them to eat all by yourself, they are perfect little treats. Hope you all enjoy!

Spinach Artichoke Canapés

Yields 30 Canapés

• 30 Mini Phyllo Dough Shells, thawed
• 2 cups Parmesan Cheese, grated
• 10 oz. Chopped Spinach, thawed and drained
• 14 oz. Artichoke Hearts, drained and chopped
• 2/3 cup Light Sour Cream
• 1/3 cup Light Miracle Whip
• 8 oz. Light Cream Cheese
• 2 teaspoons Garlic Powder
• 1 teaspoon Dried Onion Flakes
• 1/2 cup Asiago Cheese, grated

Begin by preheating your oven to 375 degrees. Place the shells on a lined baking sheet about a 1/2 inch apart. 

In a large bowl, blend together the parmesan cheese, chopped spinach, and artichoke hearts with a hand mixer. Add the sour cream, miracle whip, and cream cheese and blend until smooth. Sprinkle the spices over the top and season with just a touch salt and pepper. Blend until all is mixed together. 

With a small ice cream scoop, spoon about a tablespoon of the mixture into the shells. They should mound over a little on the top. Be careful not to break or crack the shells. Sprinkle with asiago cheese. 

With the remainder of your dip you can pour it into a baking dish and sprinkle with asiago. This can be saved to bake later or you can bake it with the canapés. 

Bake in oven for about 15 minutes. Then turn on the broiler on high. Bake until the cheese begins to brown and boil. 

Cranberry Bliss Bars

Hello!

After a long, probably not very needed, break... I am back!
 I have been in London studying for a term. Learned a lot seen a lot. Popped over to Paris and had some delicious pastries that I hope to one day emulate. I could easily write for years about the wonderful experiences I have had in London.
However...

This is first and foremost a baking blog. And that is what it will continue to be!

So again. I am back! To bring you all the most delectable Christmas recipes! 

If you have ever had the Cranberry Bliss Bars from Starbucks, you know that they are easily one of the most amazing, delicious, christmassy treats in the world. With Starbuck's new 'Boulangerie' food section, who knows if we will ever see them again! (I am actually still in London so I do not actually know if they have them... forgive me.)

I have recreated these holiday treats and it is absolutely the simplest recipe ever.

You start with a normal blondie recipe. Add some cinnamon to get that yuletide flavor moving. Throw in loads of cranberries and white chocolate chips. Bake them to perfection. Normally blondies are slightly underbaked, but for these you want to cook them about 5 minutes longer than normal.

Once they've cooled you add a smooth, creamy cream cheese frosting. Sprinkle some more cranberries. Then drizzle the lot with warmed white chocolate.

Are you drooling?

I am.

Cranberry Bliss Bars

Yields about 24 bars

Blondie Layer:

• 3/4 cup Salted Butter, room temperature
• 1 1/2 cups Light Brown Sugar, packed
• 2 Large Eggs
• 3/4 teaspoon Vanilla Extract
• 2 1/4 cup Flour
• 1 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 teaspoon Cinnamon
• 1/2 cup Dried Cranberries
• 1 cup White Chocolate Chips

Frosting Layer

• 4 oz. Cream Cheese
• 1/2 cup Salted Butter
• 1 cup Powdered Sugar
• 1/2 cup Dried Cranberries
• 1 cup White Chocolate Chips, melted

Preheat your oven to 350 degrees. Butter a 9x13" metal pan and line with parchment paper.

Beat the butter and brown sugar in the bowl of a stand mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add the vanilla and beat on medium speed until incorporated.

In a separate bowl whisk together the flour, baking powder, salt, and cinnamon. Slowly add to the butter mixture, mixing at a low speed. With a spatula fold in white chocolate and cranberries. 

Pour  mixture into pan and spread evenly. Bake for 18-20 minutes. Bars should be golden brown and a toothpick will come out clean when inserted. Let cool completely while you make the frosting!

Blend cream cheese, butter, and powdered sugar in a bowl. Spread over cooled bars. Sprinkle cranberries over the top evenly. Then drizzle the white chocolate on top.

Happy Holidays!

Dark Chocolate Tart

Unless you are one of those insane people who claim that they "don't like chocolate," you are going to love this dark chocolate tart.

Actually, if you are one of those people, this tart will transform you into a chocolate lover.

... I hope.

If not just eat the raspberries and let's call it a day.

This lovely tart has an Oreo cookie crust. Not a chocolate wafer crust, because the delicious Oreo cream is included.

This entire recipe is unbelievably easy. In total it took me about 10 minutes to put together. There are only 5 ingredients used: butter, heavy cream, chocolate, Oreos, and raspberries. 

You do not need to use raspberries, you could use any fruit or no fruit, or just add some extra chunks of chocolate on top... if you are crazy.

While eating this tart I paired it with some baked brie that I made.

Aren't I healthy?

Who knows what I will bake next, any suggestions? Requests?

So pretty!

Dark Chocolate Tart

Adapted from Buttercream Bakehouse

Serves about 16

• 10 oz. Oreos (roughly 2 1/3 sleeves of Oreos)
• 1/2 cup Salted Butter

Butter or spray a small tart pan making sure the sides are well greased. 

Using a food processor blend the Oreos and butter together until a sandy mixture forms. Press into the tart pan and up the sides so you have a nice well in the middle.

• 6 ounces Heavy Cream
• 7 ounces Dark Chocolate, I use Scharffen Berger 70%, chopped
• 1/4 cup Salted Butter
• 1 cup Raspberries (fruit of your choice)

Place the heavy cream in a small saucepan over medium heat. Whisk for a few minutes until it starts to boil. Remove from heat and add chocolate and butter. Let stand for 5 minutes. Slowly whisk from the center out until you get a creamy, smooth chocolate mixture. 

Pour filling into the Oreo crust and smooth over. Add fruit now or place in fridge. Let cool for at least 2 hours. You can sift powdered sugar or cocoa powder over the top once its cool.

Check me out on Instagram! @challengersweets

Blueberry Crumble Bars

I've always had a little bit of a thing for crumb topping.

I also sort of, kind of, might have a thing for blueberry filling.

And shortbread crust...

So when I met these bars, we fell in love.

I chose to use a shortbread crust that had oats in it because I thought that would give it a nice texture. This crust definitely goes well with fruit whereas a plain shortbread crust goes better with chocolate and caramel.

I made these bars up at my friend's lake house. We spent the weekend cooking and baking and it was all delicious and amazing. We ate the most amazing baked brie I have ever eaten. This was one of the things we did not put together but I am still speechless at how preeeetty it is...

Seriously a work of art.

One morning we had this delicious egg strata. It had prosciutto and asparagus and asiago and just here is the recipe. It's suuursly unreal!

I know I have been posting less and less, and I want to explain that I have been so busy. Plus a lot of the baking I have been doing is for events and parties. I usually make decorated sugar cookies and you have all seen those before! 

Recently I made some cookies for a graduation party. The young woman is going to my rival college so I felt like a trader making these cookies. 

It just seems so wrong!

But this doesn't.

Blueberry Crumble Bars

Recipe Adapted From Hungry Gems.

Yields about 24 bars.

Shortbread Crust

• 2 cups Old Fashioned Oats
• 3/4 cup Flour
• 3/4 cup Light Brown Sugar, packed
• 1/2 teaspoon Baking Powder
• 10 tablespoons Salted Butter, softened (1 1/4 sticks)
• 1 teaspoon Vanilla

Blueberry Filling

• 2 pints Fresh Blueberries
• 1 teaspoon Vanilla
• 3/4 cup Granulated Sugar
• 3 tablespoons Flour
• 1 teaspoon Cinnamon
• 1 teaspoon Freshly Grated Lemon Zest

Crumb Topping

• 1 cup Flour
• 3/4 cup Light Brown Sugar, packed
• 1 stick Salted Butter, cold and cubed

Preheat oven to 350. Butter a 9x13 inch pan.

Whisk together oats, flour, brown sugar, and baking powder. Add the butter and vanilla and blend until combined. Place in pan and press firmly until evenly distributed.

Stir together blueberries and vanilla. Add sugar, flour, cinnamon, and zest. Fold until combined. It's okay if some of the blueberries burst, they'll just burst once they're in the oven! Pour this mixture over the crust layer.

Whisk together the flour and brown sugar. Toss in the butter cubes. With your hands or a pastry cutter, mash together the butter and flour mixture until it resembles sand. Grab chunks and sprinkle them over the blueberries evenly.

Bake for about 20-25 minutes until lightly browned and the blueberries are bubbling. Let cool then cut and serve!

Chocolate Crinkles Version 1

I call this version one because I am working on an experiment with these decadent chocolate cookies.

These cookies are a holiday classic. You can make them with chocolate chips, cherries, or sprinkles and they are always delicious and moist and chewy and ahhhh.

I just started reading Tina Fey's book, Bossypants.

It is hilarious. I was laughing by myself on the train yesterday and I am pretty sure the people surrounding me thought I was insane. But, it is seriously just so funny. She is great. And, if you have never watched 30 Rock before... watch it. Now.

The entire book is witty and colloquial. She is honest, and not bearing-her-soul-uncomfortable-honesty, but more like tells-the-truth-and-embarrasses-herself-in-a-comforting-and-personable-way-honesty.

Sorry if that was confusing.

Anyway, buy the book, it is moronic but in the best way.

Okay so these cookies are delightful. Experiment with them if you like and I will share my special version soon.

Chocolate Crinkles Version 1

Adapted From Martha Stewart: Cookies

Yields about 48 cookies

• 8 oz. Quality Dark Chocolate (Scharffen Berger's 70%)
• 1 1/4 cup Flour
• 1/2 cup Unsweetened Cocoa Powder
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/2 cup Salted Butter, room temperature
• 1 1/3 cups Light Brown Sugar, packed
• 2 Large Eggs
• 1 teaspoon Vanilla
• 1/3 cup Milk
• 1/2 cup Sugar
• 1 cup Powdered Sugar

Melt chocolate in a double boiler until smooth. Set aside to cool.

In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a larger bowl, mix the butter and brown sugar together with an electric hand mixer until light and fluffy. Add eggs one at a time until smooth. Whisk in the vanilla. Mix in the chocolate and blend till smooth. Scrape down the sides and add the flour in two additions, alternating with the milk. 

Wrap this bowl in plastic and refrigerate for at least two hours.

When you are ready to bake, preheat your oven to 350. Line a baking sheet with parchment paper
Roll one inch balls in the sugar and then in the powdered sugar. Place them about an inch apart and bake for 14-15 minutes.
Let cool before serving.
Or not.

BON APPETIT!

Inside Out English Muffin Breakfast Sandwich

This was one of those ideas that had been brewing in my head for quite a while.

For about 4 weeks, I have been making myself a tradition egg-in-the-hole/toad-in-the-hole/egg-in-a-window/whatever you call it, every single morning.
I like to use salty butter because brings out a lot more flavor.
I also am a pepper fiend, so I grate a lot of fresh pepper over it.

I've heard that some people put syrup on theirs.
My dad said he did that when he was little.
I guess it sort of makes sense? It is basically french toast!

Anyways, this little breakfast sandwich is not very complicated!
Follow the steps carefully and you will have a delicious little breakfast sammie.

P.S. this is what it should look like before it is cooked!

Inside Out English Muffin Breakfast Sandwich

• 1 English Muffin, I use Bays
• 1 slice Cheddar or American Cheese
• 3 tablespoons Salted Butter, room temperature
• 1 Large Egg

Start by putting a large skilled on the stove at medium heat.

Pull the english muffin apart and spread a tablespoon+ of butter on either the cut side. Put the backs of the muffins together and place a slice of cheese in between. To cut the hole in the center, you can use a little circular cookie cutter. However, I find that is easier to use a sharp knife to cut a circle, but be very careful! Save the circle if you want to cook that too!

When you are ready, spread a little butter on the griddle and place the sandwich on top, turn the heat up to medium-highish. Quickly crack an egg into the center and let sit for about 2 minutes. (You can place the center you cut out on now as well) Flip and grill on the other side as well for 2 minutes. You want to be careful not to cook the yolk so watch the egg.

Serve with salt and pepper! Or Lawrys Seasoned Salt! Yummmmm!