Chocolate Peanut Butter Tart

Let's go back in time. Let's go back to a very very long time ago when I first discovered food blogs were a thing thanks to a Facebook ad for Annie's Eats (now called Everyday Annie). I started hoarding recipes to try one day. As I added more blogs to read, that list grew. Even more so when I started blogging myself. Then, in 2012 (picture this: I was still in NY, not yet engaged, Obama was in the middle of his presidency. What a time), I laid eyes on this delightful gem on that same Annie's site: a chocolate peanut butter tart. Clearly so rich and delicious I had to save it. 

But then it took me like 7 years to actually make it. Isn't that sad? 

Fear not! This story has a happy ending because I did make it and it WAS so good! And, honestly, look how pretty that pb swirl is. I can't believe I was able to make it look that good (tasty food is my forte, pretty food: less so. We frequently joke I should be on Nailed It. I think I could legit win because at least my food would be edible lol). 

Let's break down each tasty layer: chocolate crust, peanut butter, chocolate ganache, more peanut butter swirled on top. Clearly, a winner.

Sweet Cream Cold Brew Fudgesicles

I've created a cold brew addict.

Michael just started drinking coffee regularly a few years ago (I don't drink it, though) and when I first learned about cold brew I knew it was the thing for him. It's less acidic and harsh on the tummy and higher in caffeine and flavor. Pretty much exactly what he loves-and he's super apathetic about if it's hot or not so I started making homemade cold brew for him (I use this recipe, btw) and his life was changed.

And then I spotted the recipe for these fudgesicles and revolutionized everything.

The only thing Michael likes better than coffee is CHOCOLATE and coffee, bonus points for refreshing. So hi yes these are fudgesicles made with cold brew and then oh yes also a sweet creamy layer.

He was very excited.

You initially taste the sweet cream layer before that gives way to the chocolatey coffee fudgesicle and while both are delicious and interesting on their own, when you can taste both flavors at once it comes together and is just magic. Trust me-these got the full Michael seal of approval. They're epic and you need them. Make them while the weather's still warm! (Or make them when it's cold out, I'm a strong believer in eating what you want no matter what the weather is.)

Soft Peanut Butter Chocolate Chunk Cookies

I love being a mom. Seriously, it's the best. The ONLY thing that I don't love is the fact that I don't have nearly as much time to bake.

It's super sad. I love baking! It's fun! And the results are sooo yummy.

Which is why it's an extra special treat when I actually am able to do it. Especially cookies. They're a fave around here in case you didn't know.

This recipe is one of my all time (if not my absolute all time) favorite peanut butter cookie recipes. They're soft, they're chewy, they're peanut butter, and there's chocolate. I love love love them. Michael love love loved them. Heck even my family love love loved them when I brought some to my grandma's pool. 

(And someday when I let James find out what a real cookie tastes like, he'll love love love these too. And so will you.)

{Lower Sugar} Chewy Chocolate Chip Cookies

These chocolate chip cookies are SO SO GOOD.

Like super delicious. Even though they're lower in sugar. But I swear you don't notice. Michael still raved about them and he's always quick to tell you when your healthier treats don't stack up to the regular ones lol.

In all fairness, though, Michael has lofty opinions of my cookies. He says even my worst cookies are better than almost anyone else's best ones. He's a keeper, that boy.

As is this recipe. I loved them. I miss them. I want them.

I'd feel slightly less bad giving these to James. Someday. Not now lol.

Seriously-these cookies are perfectly chewy, have just the right amount of chocolate chips, and they taste AMAZING. I used coconut sugar and it adds this amazing depth of flavor and softness to the cookies, you really don't feel like you're missing anything! Because you're not! Yay!

Dark Chocolate Peanut Butter Chip Chocolate Cookies

Fun fact: 3 years ago today I married my favorite (aside from James) guy. 3 years of marriage and almost 9 years together (and half a year of parenthood) one of my favorite things about us is what a good team we make. We complement each other and go together like...well...chocolate and peanut butter!

And he appreciates a good cookie. Definite keeper.

There's honestly nothing not to love about these cookies-they're super soft and chewy and FULL of chocolate and peanut buttery goodness-both in the cookies themselves and in the gooey peanut butter and chocolate chips! I'm a major proponent of eating warm cookies (to the point that I'll oftentimes not bother if they're not warm) BUT these ones are still super tasty at room temp. (don't get me wrong...I still liked them warm. But I didn't turn my nose up at the cooled ones either :P). 

They're delish, ok? It's just true. 

Pecan Muddy Buddies

Muddy Buddies or Puppy Chow--whatever you call it, it's delicious (for those who don't know: it's chex cereal coated in a butter/chocolate/pb mixture and then tossed in powdered sugar). And I don't know why I had never even thought about using the same method to coat something other than chex. But when I saw this recipe using toasted pecans...oh my goodness I knew I had to make it happen. Plus...it's stupid easy. Which is necessary in the unpredictable life of being a new(ish) mama.

I actually sort of am enjoying baking/making desserts with James now. I'll put him in a baby wrap and he likes to face outward and then chew on one of his baby spoons or something while I make stuff (and sometimes he tries to "help"). I think the kitchen and me making stuff in the kitchen is just super new and interesting for him and it's sort of adorable and warms my heart.

Plus it means I get to have treats. So it's a win all around.

Speaking of wins, these pecan muddy buddies definitely are one. I think I still prefer classic puppy chow but I liked the nuttiness of these-and Michael was a BIG fan. He couldn't get enough. He may have even eaten more of them than me! Which is sort of a big deal.

{Gluten-free} Salted Chocolate Chip Pecan Blondies

YAY! I BAKED A SWEET AGAIN! I'm so happy I could cry.

AND AND AND Michael finalllyyyyy really loved a healthier dessert I made (usually he's like "it's fine but it'd be better if it was normal" blah blah). So we've got double the reason to celebrate!

The blondies are AMAZING because they're INSANELY gooey and rich and soft and chewy but then there's also the crunchy toasted pecans on top and melty dark chocolate and-obviously-sea salt on top to make everything even tastier. And yeah they just so happen to be like gluten free, dairy free, and paleo. Which is like WHAAA? You'd seriously never guess there's anything healthified about them. You can trust the Michael seal of approval!

You know part of what makes blondies sosososo yummy?? 3 words: toasted.pecan.butter. YEAH. It's what's holding together a lot of this recipe and allowing it to be its dairy free and gluten free self, but it's also what makes it taste so rich and decadent and gooey and....perfect. Just...perfect. You're gonna love these. I mean it. MAKE THEM!

Butterfinger Peanut Butter Swirl Brownies

If you like super rich desserts, then great news! I've got a super dense and fudgy brownie with peanut butter swirled in to the top and then lots of crunchy crushed Butterfingers on top of that. They're awesome-people love them. Michael enjoyed them with ice cream too (apparently it added a refreshing element to the richness :P).

May I suggest these as a potential option for your holiday baking? They're super tasty and are sure to be a huge hit with any non-peanut allergy crowd. They're also kind of ridiculously easy to throw together, so really none of us have any excuse to not be eating one of these ASAP. 

NO EXCUSE!

Vegan Peanut Butter Ice Cream

A simple recipe for vegan peanut butter ice cream, using only 4 easily found ingredients, that is creamy and delicious!

So...Michael isn't technically lactose intolerant. But he's definitely having a harder time with large amounts of dairy the older he's getting. So we've been cutting back a bit and subbing in with cashew milk. But he's a bit of an ice cream fanatic. So I decided it was high time I tried to make some dairy free ice cream for him and when I went looking for a simple recipe (with no weird, random, ingredients that a non-vegan person wouldn't normally have) this one jumped out at me! It's got only FOUR ingredients and is nice and straightforward. 

Michael also likes chocolate chips or chunks in his ice creams so I added that as an optional mix-in as well! Either way, the ice cream is creamy and flavorful (so peanut buttery) and Michael and I both loved it! I will say, you should leave the ice cream out for a bit after having it in the freezer before serving because it gets REALLY hard in the freezer. Like...unscoopable. But if we can't have patience for ice cream, what can we have patience for?

Healthier NY Times Chocolate Chip Cookies

It's a good day when you have a big, indulgent-as-heck, gooey, and flavorful chocolate chip cookie that's sorta healthified (look...it's not healthy. It's not spinach. It is a cookie. Just a slightly less bad for you cookie). You feel like you can have it all! And you get to have a treat that makes you feel happy and not at all guilty. Everyone is happy! (Except my stupid hubby who insisted "I can tell they're healthy" and grumbled about just wanting normal cookies. He is spoiled and I disagree with him and don't think these taste healthy at all. And who are you gonna trust, me or the guy who brought you a recipe for drinking spaghetti-o's straight from the can??)

Moving along...

What makes these ccc's healthier than your average cookie? First of all, you use coconut oil instead of butter which makes them dairy free (aside from the chocolate chips, but you can use dairy free chips if you'd like) and everyone knows coconut oil is like miracle food or something, right? Then, you use white whole wheat flour. And finally, the amount of sugar is reduced from your average cookie recipe and we use only unrefined sugars. Just a few little swaps!

Now what makes these cookies delicious? They're inspired by the famous NY Times Chocolate Chip Cookies-which means they're big. And crisp around the edges but omigosh so gooey inside and chewy and full of flavor and chocolate chips and ahhhh I miss them and I want them right now!! Take it from someone with high cookie standards-these are LEGIT.

Whipped Nutella Cream Pie

Hey! Did you know you can make a yummy pie filling with just 2 ingredients? And that those ingredients are nutella and heavy cream? WELLL...now you know. And you know that it's creamy and silky and decadent.

And that it probably is delicious in any kind of pie crust, but I highly recommend a toasted tart crust. Because it's buttery and adds even more hazelnutty goodness. But you do whatever you like!

I love how crazy easy this is to make. And how decadent it is to eat. But be warned-you had better love nutella if you're going to eat this pie because it is FULLLL of nutella flavor. Which I adore. So I was a happy happy camper. 

Fried {Mini} Chocolate Hazelnut Pies

I've never deep fried anything before. I'd been afraid. 1-will it be messy? 2-Gah that's a lot of wasted oil. 3-Oh man...that sounds like a dangerous thing to be able to do at home. But, now I've deep fried some stuff and I can say--it's not that messy. But yes to the rest of the above. However? Still so worth it. For these little pies alone.

I got it into my head that I wanted fried little pies filled with chocolate hazelnut spread (which most people know by the most common brand name, "nutella", but I love to use PB & Co's Chocmeister Dark Chocolatey Hazelnut Spread). This idea was so pervasive (but not in a preggo-craving kind of way, more in a oooh that's a good idea kind of way) that I finally decided to do it. I used my favorite all butter pie crust recipe (which always gives me super buttery and flaky crust), filled it with the chocolate hazelnut spread, folded it over and sealed it, fried it, topped it with powdered sugar and....HOLY MOLY.

The pie crust was all flaky and fried with just enough sweetness, thanks to the powdered sugar, and then when you bite into it and get that rich and warm chocolate hazelnutty deliciousness....it's like an experience. I feel like they'd totally be served in some hip cafe or restaurant. I got myself downright addicted and ate probably more than I'd care to admit. They were so good. I think everyone should try them at least once-that's my official recommendation. :P

Homemade Mocha Pudding

Michael asked me to buy him pudding cups for work. I groaned and asked if I had to and he asked why and I told him how unhealthy they are and can't I just make you pudding instead??

"...Oh. Yeah. You can do that."

"OOOOOH can you make me mocha pudding?"

So here we are.

Fun fact: homemade pudding really isn't tough to make. And this one in particular is ultra easy-there aren't even any egg yolks involved! And actually...I mean...in the scheme of desserts...it's not that bad for you. Really. Could be way worse-and it's definitely sooo much better than all the junk they put in the processed stuff. I'm totally gonna be "that mom" guys. #sorrynotsorry

Also, I can personally attest that this makes really delicious just chocolate pudding as well-you just need to omit the espresso/coffee powder portion of it. Then it's yummalicious chocolate pudding! It's thick and comforting and tasty. And hilarious how you can serve it in a little cup or bowl with a spoon and think of being a child, or all fancied up in little glasses with whipped cream and feel sophisticated. Life's all about perspective, ya know?

Homemade Mocha Pudding

Adapted from Foodie with Family

Ingredients:

• 1/4 cup cornstarch
• 1/3 cup granulated sugar
• 3 tbsp. unsweetened cocoa powder
• 1/4 tsp. kosher salt
• 2 and 1/2 tsp. instant espresso or coffee granules
• 3 cups milk (any kind you prefer)
• 5 oz. dark, semisweet, or bittersweet chocolate, chopped
• 1 tsp. vanilla extract
• Optional-whipped cream and grated or shaved chocolate, for serving

Preparation:

• In a dry, heavy bottomed, 2 quart saucepan whisk together the cornstarch, sugar, cocoa powder, kosher salt, and coffee granules-making sure to get any big lumps worked out.
• Slowly add a little bit of the milk at a time, whisking after each addition until combined, until it is all thoroughly incorporated and smooth. 
• Turn of medium heat and bring to a boil, whisking constantly. Once it boils, still whisk constantly and boil for about 2 minutes or until thickened. 
• Remove from heat and add chopped chocolate and vanilla extract, whisking slowly until everything is fully melted and combined-when it has darkened and turned glossy.
• Pour immediately into serving containers or storage container(s). You can serve hot or lay a piece of plastic directly on the surface of the pudding and transfer carefully to the refrigerator (it will be hot!). Chill for at least 2 hours or store for up to 4 days (pudding may start to separate a bit in the fridge, just give it a good stir before serving). 
• If desired, serve with whipped cream and chocolate garnish. 

Might I entice you to try a bite? 

Peanut Butter S'mores Skillet Brownie

So this was supposed to be a Peanut Butter S'mores Pizookie--which is a copycat from a place called BJ's Restaurant and Brewhouse. However...this didn't exactly end up being close enough for me to call it that--I made a slight mistake and did a skillet brownie instead of cookie. So-it's not the same. BUT it is YUMALICIOUS and perfectly deserving of its own title. So PB S'mores Skillet Brownie, here we are!

Essentially we have a super fudgy and dense and chocolatey brownie (with chocolate chips/chunks) baked in a skillet. THEN there's a layer of peanut butter. THEN we put some marshmallows on top and get 'em all toasty. And the result is gooey and rich and really just awesome.

Michael would've liked this better if it had just been the brownie and peanut butter without the toasted marshmallows...because I've married a weirdo. BUT-more for me!!! Even though this is a medium sized skillet brownie...and even though I'm pregnant (although honestly my appetite has gone down if anything so far)-I did not finish the whole thing in one sitting! I cut off little wedges to eat over the course of a few days. But if you eat it all at once I will do nothing but love and admire you.

I mean...it's messy. And gooey. As all the tastiest things are!

Sweet & Salty Kitchen Sink Cookies {Panera Copycat}

These are the best cookies I've made in awhile. Like...can't get enough of them. Which makes sense because they're modeled after another cookie I couldn't get out of my head: the kitchen sink cookies at Panera.

At one of our meetings with a bride, my boss and I had a couple kitchen sink cookies at Panera. And I knew I needed to recreate them. They were HUGE (like...bigger than these ones. For the first time in my life I struggled with making cookies big enough!) And had pretzels and little bits of caramel and chocolate chips and...of course...there was sea salt on top. So-pretty simple to recreate actually. I amped up the flavor an extra notch by using one of my favorite browned butter cookie bases, because--why wouldn't I?

I think my version might be even better. They're sturdy but chewy and full of so many fantastic textures-crunchy pretzels, gooey caramel, melty chocolate. They're so so good. Addictive to the max. They also freeze really well if you-like me-can't be trusted with an entire batch. I froze some and then just pulled out when I needed a special treat ;). 

They're also great for sharing with new friends to endear yourself to them-hence why I brought along some for my "girl-date" with my boss/friend, Val and our new friend, Evie. They both loved them. Of course!

Creamy & Rich Gourmet Hot Chocolate

THIS IS OFFICIALLY MY CURRENT FAVORITE HOT CHOCOLATE RECIPE.

Sound the alarms, this is the best hot chocolate I've had since Max Brenner's Italian Thick Hot Chocolate. Oh mannnn it is GOOD. But like...super decadent and rich and creamy. If that's not your bag-then this isn't for you. That's ok, Michael's just like you, go ahead and make your hot chocolate with a lower ratio of chocolate or even just cocoa powder. That's cool. We can disagree. BUT if you're like me (*cough*smart*cough*) then you're gonna LUUUURVE this.

Now...this hot chocolate is perfectly perfect on its own BUT it is next level AMAZINGNESS when you add a dollop of homemade whipped cream on top. It makes it creamier and dreamier and even more indulgent. We're not thinking about our waistlines while we drink this. We're just thinking about how warm and happy it makes us feel and how wonderful it is that we live in a world where hot chocolate this fantastic exists.

LOOK AT THAT WHIPPED CREAM MELTING INTO THE THICK AND CREAMY CHOCOLATEY CHOCOLATEY GOODNESS. I feel like this is the sort of hot chocolate you'd sip at a cafe on the streets of Italy or Paris. You know, where I belong. A beautiful Mediterranean European city with flavorful food. *sigh* If only I spoke Italian, I would have moved there already.

I worked my family and friends into a tizzy when I posted the above photo on my instagram and facebook. I ended up making this again for my cousin when she visited last week because she gave me the puppy eyes and asked oh so sweetly. Probably unnecessary...I was going to take any excuse to make this luscious drink again. Hey, do you wanna come over and have hot chocolate???

Butter Cracker Toffee {Easy, Nut-free}

Cracker toffee is amazing. It's so DARNED easy-it's sorta kinda dangerous. And I know you all still are probably thinking about your resolutions but....everything in moderation, ya know? Honestly, I made this toffee over the holidays aaaand you probably could've used it then. But...life happens. So I suggest you make it now, anyway. Or bookmark it for next year! Follow your heart.

My brother-in-law's girlfriend has a nut allergy, so I made this toffee nut-free and really...you don't miss the nuts. The toffee is so buttery and sugary and addictive and then the chocolate gives it that little extra bit of decadence and THEN I made half with salt on top and half without for that sweet and salty combo. Truth=I prefer with the salt. Next time I'd probably do all salt...if it's just for me. I know not everyone feels this way (even though I have totally made myself a salt-on-desserts missionary, going around and bringing people the good word of balancing the sweet with the salty.) Katie (the girlfriend) totally loved them-everyone did! 

And again...I cannot emphasize enough HOW EASY these are. Like...put some crackers on a baking sheet (lined with foil). Boil some butter and sugar. Pour on top of crackers. Bake. Sprinkle with chocolate chips. Spread. Let sit. Chill. EAT THE EVER-LOVING CRAP OUT OF THEM. Or ya know...just be good and have 1 or 2. Personally I think that's no way to live, but I'm not here to tell you what to do.

...but seriously...at least eat 5 of them.

Espresso Chocolate Chunk Cookies

Way back, for Christmas 2016, (long...long ago... :P) I drew Michael's Uncle Jim for his family's "Kris Kinder" gift exchange. It's essentially secret santa but with homemade gifts. Kayle is not crafty. So whoever Kayle draws always receives foodstuffs. And Uncle Jim is a big coffee guys SO I decided to make the most amazing, complex, and coffee-flavored cookies I could. And I think I succeeded in my goal.

So pretty much I just took a great chocolate chip cookie base recipe and added instant espresso to the dough and THEN, instead of adding chocolate chunks, I chopped up chocolate covered espresso beans. It really brings the coffee factor up to optimal levels, methinks.

The cookies were chewy and fairly firm, yet gooey (when warm), and seriously...if you like cookies...espresso...and chocolate, you're gonna be a fan. Michael tried one to assure me that they were good. And Uncle Jim seemed very pleased with his gift! I'm pretty pleased with this recipe. I think you will be too <3