So anyway, eating ice cream sandwiches in the fall is sort of the equivalent to wearing Uggs with shorts. Except it works.
Trust me on this.
Ice cream is always in season.
Plus this ice cream is sandwiched between two buttery blondie bars and filled with Reese’s Peanut Butter Cups.
It’s a wonderful world.
Panzanella (Italian bread salad) is traditionally a summertime dish made with ripe tomatoes, but the premise of stale bread tossed with dressing and seasonal vegetables can be translated to any time of year. Here, roasted squash, toasted bread cubes, walnuts, and dried cranberries are coated with a roasted-garlic-and-shallot balsamic dressing for a wintry spin. Serve this hearty bread salad underneath a whole roasted chicken to sop up all the juices from the bird.
The red velvet is sweet, with that slight tang from the buttermilk. It’s so hard to describe that flavor. But it was rich, and moist! The crumb was absolutely perfect; spongy and tight. It was really fluffy too. And the cheesecake… Cheesecakes always seemed daunting and scary. This one didn’t even crack or bubble! It set perfectly. The flavor was rich, and decadent, just as cheesecake should be. Oh, it was so good! And the frosting, was perfect as well. It wasn’t overly sweet, but it was smooth, and delicious. This truly was a match made in heaven!
No way are you sick of cookie bars.
They’re totally delicious, totally easy and completely versatile.
Like, would a cake let you put chocolate chip cookies and pretzel nuggets in it?
Hmmm, don’t answer that. Idea logged.
Anyway, cookie bars are pretty chill.
Ooh, yuck. I can’t believe I just said that.
What I MEAN is, they are all easy-breezy-I-don’t-care-what-you-add-to-me-because-I-will-work-and-be-delicious-no-matter-what.
So yeah. I make a lot of bar desserts.
They make me happy.
And since you ARE my peeps, I’m thinking they make you happy too.
These are hilariously, deliciously, unbelievably, shockingly, crazily easy to make.
Emphasis on hilariously and deliciously.
It basically tastes like…well, an itty bitty Nutella cake!
And here’s the great part: you can make a whole bunch ahead of time and store them in an airtight container in the freezer. It only takes a few minutes for them to thaw, and they taste yummy cold.
You can also use jarred lemon curd.
Or a combo of jam and curd.
Just be sure to freeze them before spreading the Cool Whip on, or you’ll have a messy mess.
The jam version can get a little sweet
So when in doubt…stick to Nutella!
Have fun with these, guys. They’re fun for kiddo birthday parties or just for a quick after-dinner treat. The Nutella catapults them into…well, into Nutella Land. And that, as we know, is a wonderful land to visit.
Some recipes make caramel seem intimidating by using thermometers and special water tests for doneness, but it really is just a matter of using your eyes to judge. When the sugar and water turn a, well, caramel color, you know it’s ready! Drizzle the caramel over ice cream, poached pears, apple strudel, or pie.
All is right in the world when you drink this little concoction of mine.
It will be sure to warm your belly and add cellulite to your hips. Gotta love the Holidays.
My jeans are already getting too tight, but that did not stop me from drinking this whole glass of Nutella Hot Chocolate with homemade whipped cream.
I hope you guys are still not buying the pre-made “whipped topping”. Please tell me your not. Homemade whipped cream takes like 2 minutes to make and tastes FAR superior to anything that comes from a tub or aerosol can. Oh, and it is a million times cheaper!
I hope you enjoy this heavenly beverage!
Today’s recipe, however, is just about the best thing you can do with that wonderful combination, and that is saying something. It’s just plain crave-able. Moist, spinach-studded, cheese and egg puffs get toasty, crispy bits around the edges and taste great alone, but they really sing when dunked in warm marinara or pizza sauce. It’s enough to turn a Monday-feeling-Friday into a Friday-all-the-way.
Moist, spinach-studded, cheese and egg puffs get toasty, crispy bits around the edges and taste great alone, but really sing when dunked in warm marinara or pizza sauce. This is a favourite movie-night snack at our house and has won over even the most ardent anti-green vegetable protesters in our family. The smaller you chop the spinach after squeezing it dry, the easier it is to get it past picky eaters.
I love fruit dips. Especially the ones you can buy for apples in the Fall time. Well, you can buy it all year long, but if you’re like me, you save that special treat for the Fall. You know what I mean right? Those plastic containers of Caramel Apple Dip usually sold by produce? Yeaaaa, good stuff. But! Despite how yummy I think the dip is I hardly ever buy it simply because I know it’s just loaded with corn syrup. Not as though I am one to be picky considering my own diet… but stuff like that I know you can make from scratch without all the processed garbage. And here is the recipe to prove it!
Often times brown sugar is used to kind of “mock” the taste of caramel in various baked treats and desserts. Caramel pound cakes are basically just brown sugar pound cakes. That’s what this dip does. Instead of complicating your life and asking you to make a homemade caramel, you just use brown sugar. And brown sugar paired with a healthy dose of vanilla extract sure does the job!