Raspberry & Almond Marzipan Cookies!

I'm a sucker for bar cookies—lemon squares, brownies, blondies, you name it! So I'd love to share my new favorite with you, marzipan squares with raspberries and almonds. Get ready to fall in love. This recipe could not be easier to make and comes out perfectly chewy, gooey and addictive. 

5-Ingredient Funfetti Cake Lemon Bars, You're Welcome!

Lots of my favorite ladies are June-babies and I am, too! In years past I've made Birthday Cake Tea Lights and the Ultimate Funfetti Recipe Roundup in their (our) honor. This year, I'm at it again. Here's what happens when Funfetti Cake and Lemon Bars make sweet, sweet love and have a ridiculously delicious baby...

How-To Blow Your Own Mind with Butterfinger Blondies!

I'm not one for repeats but do you remember those Butterfinger Blondies I made for Super Bowl Sunday a few years back? Well, I had a hankering.

Butterfinger Blondies: My New Favorite Sweet-Salty Snack!

I made these Butterfinger Blondies for our football get-together and they were quite the hit, so I figured I'd share the recipe with you. These blondies are buttery and chewy, with flecks of crunchy Butterfinger bits through out. They're kind of the ultimate sweet-and-salty treat! Here's how you make 'em...

Pie Porn, Continued! The Best Pecan Pie Recipe Ever.

I'd love to share another fabulous fall pie, if you're interested. This is my very favorite pecan pie—I make it at least once a year. The filling's from Martha Stewart's Pies & Tarts cookbook (which may be the best collection of dessert recipes, like, ever)! I prefer organizing the pecan topping in concentric circles like this, instead of sprinkling them on top of the filling haphazardly. It's much prettier, don't you think? If you're looking to make an iconic fall pie at home, this is a wonderful choice :) 

THE BEST PECAN PIE RECIPE EVER

(Filling recipe via Martha Stewart's cookbook, Pies & Tarts)

SERVES: 8 to 10

FOR THE CRUST

2½ cups all purpose flour, plus more for dusting 

1 teaspoon salt 

2 teaspoons sugar

2 sticks very cold unsalted butter, cut into pieces

FOR THE FILLING

6 large eggs

1¼ cups light corn syrup

1¼ cups packed dark-brown sugar

5 tablespoons unsalted butter, melted and cooled  

1 tablespoon vanilla

2 teaspoons fresh lemon juice

¼ teaspoon salt

2½ cups coarsely chopped toasted pecans (about 10 ounces)

2 cups lightly toasted pecan halves (about 8 ounces), for topping

Whipped cream or vanilla ice cream, for serving

1. Make the crust: Pulse the flour, salt and sugar in a food processor until combined. Add the butter and pulse until it resembles coarse meal. With the motor running, drizzle in 5 to 7 tablespoons ice water until the dough sicks together when you press it between your fingers gently. 

2. Turn half of the dough out onto a large piece of plastic wrap; use the plastic wrap to help you press the dough into a flat disk. Repeat with the remaining dough on another piece of plastic wrap. Refrigerate for at least 1 hour before using or freeze for up to 3 months. 

3. Roll 1 disk dough out to ⅛-inch-thick on a lightly floured surface. Ease into a 9-inch pie plate; trim the excess dough. Fold the edges under and crimp as desired; freeze for 30 minutes. (Save the other dough round for another use.

4. Preheat oven to 400˚. Whisk the eggs, corn syrup and brown sugar in a bowl until smooth. Whisk in butter, vanilla, lemon juice and salt. Stir in chopped pecans. Pour the filling into the prepared crust. Arrange the pecan halves on top in concentric circles.

5. Bake, tenting with foil after 15 minutes, until the filling is set, about 1 hour. Transfer to a wrack and cool at least 2 hours. Serve with whipped cream or vanilla ice cream.

[Photograph by Kat Teutsch; Food Styling me! Erin Phraner]

The Best Gooey Toffee Brownie Recipe Ever!

As promised, here's what I cooked up this morning: my gooey toffee fudge brownies. These are the best! Melty, gooey toffee-almond chocolate bars stuffed between two layers of fudge brownie. I mean, come on.

Birthday Cake Round Up: Cake Batter Flavored Desserts!

So, today’s my birthday! I’m beyond grateful for all of the well wishes I've received—I'm such a lucky lady, thank you! I’ve been trying to think of something I could do for you all in return and decided on a little something I hope you'll like: Click here for a big ol' Pinterest board of the best birthday cake flavored dessert recipes and peak through my fave 15, below! Sprinkles really are the lifeblood of a happy birthday, am I right? So spend a little time obsessing over birthday cake desserts, cake batter dessert & Funfetti desserts. They're all here and just for you :)

1 /  2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15

Peppermint Pattie Brownies

PEPPERMINT PATTIE BROWNIES

SERVES: 10 to 12

FOR THE BROWNIE

1¼ cups all purpose flour

½ teaspoon salt

¼  cup unsweetened cocoa powder

1 stick butter, at room temperature

1¾ cups granulated sugar

2 large eggs

3 teaspoons vanilla extract

FOR THE MINT FROSTING

1 stick unsalted butter, at room temperature

1 teaspoon vanilla extract

¼ cup crème de methe 

2 cups confectioners' sugar

FOR THE GANACHE

2 cups semisweet chocolate chips

1 stick unsalted butter, cut into pieces

1. Make the brownie: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides. Whisk the flour, cocoa powder and salt in a bowl.  

2. Beat the butter and sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla. Slowly add the dry ingredients and beat until well combined. Spread the batter in the prepared baking pan. Bake until a tooth inserted into the center comes out clean with a few crumbs, about 20 minutes. Cool completely in the pan on a wire rack. 

3. Meanwhile, make the frosting: Beat the butter, vanilla and crème de methe with a mixer until combined. Slowly beat in the confectioners' sugar until smooth, scraping down the bowl as needed. Spread the frosting over the brownies in an even layer using an offset spatula; freeze until firm, about 15 minutes. 

4. Meanwhile, make the ganache: Melt the chocolate and butter in a small saucepan over medium-low heat, stirring, until smooth. Remove the brownies from the freezer, spread the ganache over the mint frosting using an offset spatula; freeze until firm, about 30 minutes. 

5. Transfer the brownies to a cutting board. Cut into squares, cleaning the knife with a damp towel as you slice (this will keep the layers looking super clean). Cover with plastic wrap and store in the refrigerator for up to 4 days; bring to room temperature before eating.

Pecan Bars

Memorial Day Weekend, wahoo! I'm going home to visit my Mama and I wanted to make her something special, just to let her know that I'm think' about her. With all of the fresh produce at the farmer's market this week, it was tempting to craft a gorgeous fruit pie or strawberry cobbler. Nevertheless, a post on The Kitchn earlier this week displayed these killer Pecan Bars and I thought of Mama immediately. JMJ does she loves pecans.

The recipe comes from Every Last Cookie, a fantastic blog if you're looking for something new & sweet to make. Every Last Cookie has nothing but rave reviews for these bar cookies. So what if they're nutty. Pecans are a year round thing in our house. There's no use waiting for fall. The recipe was scrumptious, just as Every Last Cookie described. Next time I might add a little cinnamon but other than that this recipe is buttery, sweet and utterly delicious. Check out the original recipe here, or just follow along below.

Pecan Bars by Every Last Cookie
Makes about 3 dozen
Ingredients

• 18 tablespoons (2 1/4 sticks) unsalted butter, room temperature
• 3/4 cup light-brown sugar, firmly packed
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup light-brown sugar, firmly packed
• 6 tablespoons honey
• 2 tablespoons granulated sugar
• 2 tablespoons heavy cream
• 1/4 teaspoon salt
• 2 cups (8 ounces) pecan halves
• 1/2 teaspoon pure vanilla extract

Directions

1. Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
2. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
3. Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
4. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.

Enjoy!

Best Brownie Recipe Ever: My Down 'n' Dirty Fudge Brownies

There are three woman in this house, two of which are in desperate need of lethal doses of chocolate. These were supposed to be our dessert last night. The plan was to take the warm molten brownies straight from the oven, scoop them into a bowl and smother them with mountains of ice cream and hot fudge...instead I just ate them as a pre-breakfast snack. 

These brownies were inspired by my friend John. Although I have never made him brownies, his appetence for the fudgiest brownies on earth has always intrigued me. Time and time again I've tried to master a brownie dense enough to suit him, yet have found myself consistently dissatisfied. Last night I threw all previous recipes out of the window and just went with my gut. Oh my god! These are the fudgiest brownies that have ever passed my lips. They are chocolatey in a way I feel must be illegal in some conservative states. Make these now.

BERRY'S DOWN 'N' DIRTY FUDGE BROWNIES
SERVES: 8 to 10

1/2 cup unsalted butter melted 

2 cups semi-sweet chocolate chips 

3 eggs, and one egg yolk 

1.5 teaspoons instant espresso powder 

1 tablespoon vanilla 

1 tablespoon cider vinegar 

1 cup sugar 

1/2 cup, flour rounded 

1.5 teaspoons baking powder 

1/2 teaspoon salt 

1/2 cup chocolate chips 

1. Line an 8x8 or 9x9 square baking pan with two overlapping pieces of tinfoil, so that the tinfoil hangs over all sides of the pan (this will be very important later on.) Preheat the oven to 350 degrees. 

2. In a heatproof bowl, melt the butter and chocolate using the microwave on HIGH in 3o second intervals, stirring in between. 

3. In a separate bowl, beat together the eggs, egg yolk, sugar, vanilla & vinegar using a wooden spoon & a little elbow grease :) Add the melted chocolate-butter mixture. Whisk until well combined. 

4. Sprinkle the flour, baking powder and salt over the batter. Gently stir in the dry ingredients. Stir in the chips and any other mix-in you'd like *

5. Pour the batter into the prepared pan. Bake for 30 minutes or until the batter does not jiggle when you shake the baking pan gently. It's OK if the center is not cooked all the way through at this point. 

6. Remove the pan from the oven. Fold the tin foil over the brownies so that they are completely covered. Let them sit for 20 minutes before you remove the brownies from the pan. This allows the brownies to keep cookies gently, lending to a moist-gooey interior. 

7. Remove the brownies from the pan by pulling up on the tinfoil. Slice. Enjoy! 

* Other mix-ins you might enjoy: walnuts, pecans, chocolate covered espresso beans, peanut butter, peanut butter chips, raspberries, white chocolate, caramel sauce or toffee.