These are my current favorite muffins. They are sweet, salty, and delicious! I found this gem in an awesome cookbook called Sugar Rush, by Johnny Iuzzini. This recipe has a few extra steps, so they are a bit more time consuming than your average muffin,…
School has started, the air is crisp, and the colorful leaves have begun to fall. This can only mean one thing; it’s time for some fall baking. Apples and spices scream fall baking, so I thought I would whip up an applesauce spice cake to…
Sheet cake is one of those desserts that I make several times throughout the year because it’s so easy and very tasty. My son requests it frequently. Like every other week. Even though the original is very good, sometimes it seems a bit boring. Enter peanut butter.
The cake is your basic chocolate sheet cake, but the frosting is a silky chocolate peanut butter ganache, and it really makes it an exceptional dessert.
You can swap out the peanut butter for Nutella if that’s more your jam. Either way it’s irresistible.
Chocolate Peanut Butter Sheet Cake
- 2 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter
- 1 cup water
- 1/2 cup cocoa
- 2 eggs
- 1 tsp vanilla
- 1/2 cup buttermilk
- 6 oz semisweet chocolate chips
- 3/4 cup heavy whipping cream
- 3 tbsp creamy peanut butter
- Step 1 Make the cake: Preheat oven to 375 degrees.
- Step 2 In a large mixing bowl combine flour, sugar, baking soda, and salt.
- Step 3 In medium saucepan bring butter, water, and cocoa to a boil.
- Step 4 Pour into flour mixture and mix until just combined.
- Step 5 Add eggs, vanilla, and buttermilk. Beat for 2 minutes.
- Step 6 Pour into greased 10X15″ sheet pan.
- Step 7 Bake for 22-25 minutes.
- Step 8 Make the ganache: While the cake is in the oven, place chocolate chips in a heatproof bowl.
- Step 9 In small saucepan, heat the heavy whipping cream until simmering.
- Step 10 Pour over chocolate chips and let sit for 1 minute.
- Step 11 Whisk until smooth.
- Step 12 Add peanut butter and whisk until smooth.
- Step 13 Ice the cake: Once the cake has cooled, pour the ganache over the top and spread to the edges with an offset spatula.
- Step 14 If desired, top with chopped peanut butter cups.
Do you know what makes me happy? Chocolate cake makes me happy. So very happy. It’s one of those things where as soon as I take that first bite, I’m instantly transported to my own chocolate la la land. This recipe is simply perfect. It…
These brownies are for people who are in a serious, committed relationship with chocolate. If you prefer a mild brownie with a bit of cocoa, then you’ve come to the wrong place. My family request these often, and for good reason. They’re amazing. Sometimes I…
I almost didn’t post this cookie. They came out of the oven looking thin and frisbee-like, which was the opposite of what I was going for, and I nearly chalked it up as a fail. Then I ate one. It was magical. It did not matter one bit that they were flatter than expected. What they lacked in height, they made up for with wonderful texture and flavor.
These cookies are seriously bursting with Fruity Pebble goodness. The fruity cereal even keeps its crispy texture! Also, since they have cereal in them, if you dunk them in milk, it counts as breakfast. Maybe. I’m not a nutritionist, but it seems logical to me.
This recipe is adapted from one of my favorite cookies on the planet, the confetti cookie from Momofuku Milkbar. If you haven’t already tried them, you should. They. Are. Amazing.
Fruity Pebble Cookies
- 1 cup butter (softened)
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups flour
- 1/4 cup milk powder
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 1/4 tsp salt
- 1 1/2 cups Fruity Pebbles
- Step 1 In a small bowl, combine flour, milk powder, cream of tartar, baking soda, and salt. Set aside.
- Step 2 In bowl of stand mixer with the paddle attachment, mix the butter and sugar on medium speed until fluffy.
- Step 3 Add the eggs and vanilla to the butter mixture. Mix on medium speed until well combined.
- Step 4 Turn the mixer to low and add the flour mixture.
- Step 5 Stir in the Fruity Pebbles by hand.
- Step 6 Using a large cookie scoop (mine is 3 Tbsp) portion out all the dough. (I scoop it all onto a wax paper lined baking sheet)
- Step 7 Refrigerate for at least an hour, or overnight.
- Step 8 When you’re ready to bake, preheat the oven to 350 degrees.
- Step 9 Line cookie sheets with parchment and place the cookies 4 inches apart.
- Step 10 Bake for about 15 minutes.
A whoopie pie is such a fun treat! Is it a cake? Is it a cookie? How is it a pie? Who cares? It’s delicious! My latest version of the treat is strawberry cheesecake, and they did not disappoint. The soft cookie has the addition…
These light, citrusy cookies are the perfect ending to any summer meal. I’ve been on a lime kick since summer break has started, but I’ve already made a key lime pie, so I decided to come up with a cookie to curb my craving.…
Everyone has their own idea about what makes the perfect chocolate chip cookie. Mine is that it should be thick and super chocolatey with crispy edges and a gooey middle. They should also be large. These cookies check all of those boxes.
One thing about most chocolate chip cookies that bugs me is that I really only want to eat them while they’re still warm from the oven. Once they are even a few hours old I find them to be dry and unappetizing. These are not like that. I mean, they are certainly better while they are still warm and gooey, but they are still amazing the next day.
Of course, if you only like freshly baked cookies, you can always do what I do. I scoop all of the dough onto a wax paper lined baking sheet, cover it and stick it in the fridge, then I only bake a few cookies at a time.
One of the reasons these cookies are so delicious is that the recipe calls for browning the butter. It really takes the flavor to another level. I also use a combination of regular and miniature chocolate chips, and plenty of them, to make sure you get loads of chocolate in every bite.
Perfect Chocolate Chip Cookies
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs plus 1 egg yolk
- 2 tsp vanilla extract
- 2 1/4 cups flour
- 1/2 cup old fashioned oats (ground in food processor)
- 1 tsp salt
- 1 tsp baking soda
- 2 cups semisweet chocolate chips
- 1/2 cup miniature chocolate chips
- Step 1 Brown the butter: In a large saucepan, bring the butter to a boil over medium-high heat. Once it’s boiling, stir constantly until it starts to form small brown bits. Remove from heat and set aside to cool to room temperature.
- Step 2 Make dough: In a small bowl, combine flour, oats, salt, and baking soda. Set aside.
- Step 3 Place the cooled butter and both sugars in a mixing bowl and beat until combined.
- Step 4 Add the eggs, yolk, and vanilla and beat until thick and creamy.
- Step 5 Stir in the dry ingredients, followed by the chocolate chips.
- Step 6 Portion out the dough using a large cookie scoop (mine is 3 Tbsp). Refrigerate for at least an hour or overnight.
- Step 7 Bake: Preheat the oven to 350 degrees.
- Step 8 Bake on parchment lined cookie sheets for about 14 minutes.
- Step 9 Cool the cookies on wire racks and store in an airtight container.
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