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Pumpkin Blondies with Caramelized White Chocolate Swirl

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Dense and fudgy pumpkin blondies with a rich caramelized white chocolate swirl. 

Pumpkin Blondies with Caramelized White Chocolate Swirl - the best blondies for fall!

About a year ago, I absolutely fell in love with caramelized white chocolate.  Luscious, creamy, sweet, decadent; so many reasons to love it.  And thanks to that wonderful ingredient, these pumpkin cupcakes are one of my favorite recipes on the blog.  This time around, I’m taking one of my favorite things, a dense and fudgy blondie, and infusing it with those fantastic flavors.  The pumpkin blondies are enhanced with cinnamon and nutmeg but seriously, the caramelized white chocolate swirl is where it’s at.

Pumpkin Blondies with Caramelized White Chocolate Swirl - dense and fudgy, SO good.

I know, I know, it might be a little early for pumpkin, but I made these blondies a couple of months ago and I didn’t think you would want to wait. Pumpkin makes me happy year-round, but I figured that September was the socially acceptable time to start sharing my pumpkin sweets on the blog.

Incredible Pumpkin Blondies with Caramelized White Chocolate Swirl

Pumpkin Blondies with Caramelized White Chocolate Swirl
 
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Dense and fudgy pumpkin blondies with a rich caramelized white chocolate swirl.
Author:
Recipe type: Dessert
Makes: 24 blondies
Ingredients
  • Caramelized white chocolate*:
  • 280g good quality white chocolate
  • 5g (1 teaspoon) sea salt
  • Blondies:
  • 700g (~3 cups firmly packed)
  • light brown sugar
  • 170g (3/4 cup) unsalted butter
  • 120g (½ cup) canned pumpkin (NOT pumpkin pie filling)
  • 460g (~3 cups + 6 tablespoons) all-purpose flour
  • 5g (1 teaspoon) baking powder
  • 5g salt (1 teaspoon)
  • 4g (2 teaspoons) ground cinnamon
  • 1g (½ teaspoon) ground nutmeg
  • 220g (~4 large) whole eggs at room temperature
  • 10 milliliters (2 teaspoons) vanilla extract
Instructions
  1. Prepare the caramelized white chocolate; pre-heat oven to 250 degrees and place wrack in center of oven
  2. Spread white chocolate evenly over a clean rimmed baking sheet
  3. Put in oven for ten minutes; remove pan and use a rubber spatula to stir and spread white chocolate
  4. Place in oven again and repeat for additional twenty to thirty (stirring every five to ten minutes) minutes or until white chocolate begins to darken into a light brown
  5. I recommend reducing the increments to five minutes towards the end of caramelizing to prevent burning
  6. When caramelized white chocolate is done, stir in sea salt; place in a microwave safe bowl and cover with seran wrap until ready to use
  7. Prepare the blondies; pre-heat oven to 350 degrees
  8. Line a 13×9 pan with parchment paper; set aside
  9. In a medium heavy duty saucepan, heat brown sugar, butter and pumpkin over medium heat and stir constantly until melted into a thick golden brown mixture; set aside
  10. Whisk flour, salt, baking powder, cinnamon and nutmeg in a medium bowl; set aside
  11. In a separate large bowl, whisk eggs and vanilla until combined
  12. Whisk brown sugar butter mixture into bowl with eggs and vanilla
  13. Slowly whisk in flour mixture just until combined
  14. Pour batter into prepared pan; drizzle caramelized white chocolate over batter and use the back of a knife to cut through and create a white chocolate swirl
  15. Bake for 38-42 minutes or until top begins to crack and a knife or toothpick comes out clean
  16. Allow to cool before removing from pan and slicing; wrap leftovers tightly in seran wrap or tin foil and enjoy within one week; can be frozen for up to one month
Notes
*Caramelized white chocolate can be prepared up to one week ahead of time. If needed, microwave for about fifteen seconds prior to drizzling over blondie batter
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Seriously Good Pumpkin Blondies with Caramelized White Chocolate Swirl

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Blog, Recipes

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

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Chewy Graham Cracker flavored cookies filled with a toasted pumpkin marshmallow buttercream are the best cookie for fall!  Dip them in chocolate and decorate with colored sprinkles for a festive treat.

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

These cookies.

Where do I even begin?  First of all, the graham cracker cookie is chewy, slightly crispy on the outside, and flavored like a graham cracker (duh) with just the perfect hint of salt.  It would make a great dunking cookie (milk, hot chocolate, pumpkin pie coffee, you name it).  But, why leave the cookie alone when I could sandwich it with buttercream, dip it in chocolate and decorate it with jimmies?  Yeah, exactly.

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

So second of all, this buttercream.  Ever since devouring this cake a couple of weeks ago, I could not get, Sweetapolita’s toasted marshmallow buttercream out of my head.   The flavor of the toasted marshmallows is perfectly present, and I actually really like the bits of crunch you get from the browned marshmallows.  Well, I couldn’t leave well enough alone.  I had to take that buttercream and infuse it with fall’s favorite flavors.  Given that I’ve had two huge bags of pumpkin marshmallows in my pantry since last year, this was the perfect opportunity to finally use them!

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

And third, the chocolate.  Honestly, you really don’t need to do this, but I wanted my cookies to really shine as a special fall treat.  So, I dipped them in milk chocolate and covered them with some cute Halloween sprinkles.  For those of you who enjoy pumpkin treats year round, you could swap the sprinkles for different colors depending on the season.

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

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Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling
 
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Chewy Graham Cracker flavored cookies filled with a toasted pumpkin marshmallow buttercream are the best cookie for fall! Dip them in chocolate and decorate with colored sprinkles for a festive treat.
Author:
Recipe type: Dessert
Makes: 14 cookie sandwiches
Ingredients
Chewy Graham Cracker Cookies
  • 4 ¼ ounces (1 cup) honey graham cracker crumbs (about 8 sheets)
  • 5⅝ ounces (~1¼ cup) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 ounces (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
  • 3 ¾ ounces (1/2) cup granulated sugar
  • 4⅛ ounces (1/2 cup) packed light brown sugar
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
Toasted Pumpkin Marshmallow Filling
  • 1 ½ cups pumpkin marshmallows (25 marshmallows)
  • ½ cup powdered sugar
  • ½ cup butter (1 stick)
  • ¾ cup marshmallow fluff
  • ½ teaspoon vanilla
  • ½ teaspoon pumpkin pie seasoning
Optional Decorations
  • 12 ounces milk chocolate, roughly chopped
  • ⅔ cup sprinkles
Instructions
Chewy Graham Cracker Cookies
  1. Pre-heat oven to 350
  2. Whisk graham cracker crumbs, flour, baking soda and salt in a medium bowl and set aside
  3. In the large bowl of an electric mixer, beat butter and sugars on high speed until light and fluffy
  4. Beat in egg and vanilla
  5. Reduce mixer speed to low and slowly add dry ingredients but do not overmix; use a spatula to make sure all cookie batter is combined
  6. Use a small cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each)
  7. Bake cookies for 9-11 minutes and remove from oven
  8. Allow cookies to cool on a cooling rack before serving
Toasted Pumpkin Marshmallow Filling
  1. Pre-heat oven to broil; line a cookie sheet with parchment paper and spray with nonstick cooking spray
  2. Put marshmallows on prepared cookie sheet and place on lower rack of oven for thirty to ninety seconds until nicely browned on top; remove pan and use tongs to flip marshmallows over onto other sides
  3. Broil marshmallows again for thirty to ninety seconds or until nicely browned on other side; remove from oven and set aside
  4. In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on low speed just until combined; add marshmallow fluff, vanilla and pumpkin pie seasoning and mix on medium high speed until light and creamy (about three minutes); scrape sides of the bowl with spatula
  5. Add toasted marshmallows, mix on medium speed two minutes (there will still be bits of crunch marshmallow but they should be mostly combined)
  6. Spread or pipe frosting onto bottom of half of the cookies, about one tablespoon each; lightly press remaining cookies down onto frosting to create sandwiches
Optional decorations
  1. Once cookies have been cooled and frosted, place chocolate in a microwave-safe bowl
  2. Line a baking sheet with wax paper or parchment paper and set aside
  3. Melt chocolate in the microwave on high heat for thirty seconds; stir well and microwave again for thirty-second increments stirring in-between until melted
  4. Dip cookie sandwiches halfway into melted chocolate, place on  and immediately cover with sprinkles
  5. Place baking sheet in fridge for one hour or until chocolate has hardened
  6. Place cookie sandwiches in a ziplock bag or sealed container and store at room temperature in a cool place up to five days
Notes
Cookie adapted from these s’mores cookies and buttercream adapted from Sweetapolita
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Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

Please make them.  Just don’t drop them on the floor like I did.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

This post contains affiliate links.

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Butternut Squash Pie with Brown Sugar Marshmallow Topping

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Graham Cracker Cookies with Roasted Pumpkin Marshmallow Filling 17
Blog, Recipes

Caramelized White Chocolate Truffle Pumpkin Cupcakes

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As if moist pumpkin cupcakes weren’t enough, I filled them with a luscious caramelized white chocolate ganache and topped them with caramelized white chocolate buttercream. 

Caramelized White Chocolate Truffle Pumpkin Cupcakes

These cupcakes are easily one of my favorite recipe creations in the entire life of the blog.  I’m not the biggest cupcake lover (I’d rather have layer cake), so when I have cupcakes, they have to be extra special.

Caramelized White Chocolate Truffle Pumpkin Cupcakes

These Pumpkin Cupcakes do not disappoint.  They are flavorful and extremely moist.  And thanks to the caramelized white chocolate (hello new favorite ingredient!), they are unique, over-the-top and pumpkin-neutral-husband approved.

Caramelized White Chocolate Truffle Pumpkin Cupcakes

Before you scroll down for the recipe, I’m going to warn you; they are time consuming.  The recipe is, to put it lightly, lengthy.  You have to make caramelized white chocolate, cupcakes, ganache filling and buttercream.  For someone who spends all of their time in the kitchen, they took me a few hours from start to finish (so for most people they are likely an all-day project).  It was baking therapy at its finest, though, and the result was hands down worth every second of baking and dishwashing.

Caramelized White Chocolate Truffle Pumpkin Cupcakes

Just look at the inside of the cupcakes!  The cake actually absorbs the liquid gold caramelized white chocolate ganache so the cupcakes completely melt in your mouth.  This is not a dessert for the faint of heart.  I recommend saving them for a quiet day in the kitchen and then serving them as the keynote dessert at your dinner party.  They are certainly worthy of a spot on the Thanksgiving table as well.

Caramelized White Chocolate Truffle Pumpkin Cupcakes

Caramelized White Chocolate Truffle Pumpkin Cupcakes
 
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As if moist pumpkin cupcakes weren’t enough, I filled them with a luscious caramelized white chocolate ganache and topped them with caramelized white chocolate buttercream.
Author:
Recipe type: Dessert
Makes: 18 cupcakes
Ingredients
  • 1 batch Pumpkin Cupcakes (recipe below)
  • 1 batch Caramelized White Chocolate made with 12 ounces good quality white chocolate (see note below)
  • 1 batch Caramelized White Chocolate Ganache (recipe below)
  • 1 batch Caramelized White Chocolate Buttercream (recipe below)
Instructions
  1. Prepare caramelized white chocolate; upon completion, immediately use ½ cup to make Caramelized White Chocolate Ganache; set aside to cool and make cupcakes
  2. Bake Pumpkin Cupcakes as directed below; allow to cool for one hour
  3. When cupcakes are completely cool, use a small paring knife to cut about one teaspoon out of top center of cupcake
  4. Fill whole of cupcake with a teaspoon of ganache and repeat with remaining cupcakes (refer to this blog post on stuffing cupcakes for tips and photos)
  5. Prepare Caramelized White Chocolate Buttercream as directed below; pipe or spread buttercream over suffed cupcakes
  6. Store cupcakes in a covered container up to three days (best within 24 hours of making)
Notes
This is a more time intensive recipe because you will need to prepare caramelized white chocolate for the filling and the buttercream but I promise, it is entirely worth it; save the project for a fall or winter weekend inside
The cupcakes are moist enough that they don’t quite need a filling, so if you want to leave the ganache out they will still be delicious, just not AS delicious
*Directions on how to make Caramelized White Chocolate can be found here and here.  For the full cupcake recipe, use 12 ounces of white chocolate and ½ teaspoon of sea salt
Matt thought these cupcakes could use a bit of crunch.  I really liked that perfect melt-in-your mouth bite of cupcake, but if you want to add a little something something, may I suggest this Ginger Cookie Pecan Brittle?
Make ahead tips:
You can bake the Pumpkin Cupcakes up to one month ahead of time, just freeze them until a couple of hours before stuffing with ganache
*Caramelized white chocolate can be made ahead of time and stored in an air-tight container at room temperature up to one month; roughly chop what you will use for the ganache and then follow ganache instructions above
Buttercream can also be made and frozen for up to one month; just defrost in refrigerator for several hours until ready to use; it may need to be re-whipped for best results
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Pumpkin Cupcakes
 
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Author:
Recipe type: Dessert
Ingredients
  • 4 ¼ ounces (~1⅛ cups) cake flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 5 ounces (10 tablespoons / 1 ¼ sticks) unsalted butter, softened at room temperature
  • 4⅛ ounces (~½ cup packed) brown sugar
  • 3 ¾ ounces (~½ cup) granulated sugar
  • 1 x-large egg + 1 x-large egg white OR 2 large eggs at room temperature
  • 1 cup canned pumpkin (NOT pumpkin pie filling)
  • ½ teaspoon pure vanilla extract
Instructions
  1. Pre-heat oven to 350 degrees and line regular-sized cupcake tins with cupcake wrappers; set aside
  2. In a medium bowl, whisk together cake flour, baking soda, baking powder, cinnamon, cloves and salt; set aside
  3. In the large bowl of an electric mixer, beat butter and sugars on medium-high speed, scraping bowl occasionally, until light and fluffy
  4. Beat in eggs, one at a time, beating after each addition on medium speed
  5. Add pumpkin and vanilla and mix on medium speed until well combined
  6. Carefully add flour with mixer on low speed, mix just until combined; do not overmix
  7. Evenly distribute batter into 18 prepared cupcakes, filling about ⅔ of each cup
  8. Bake 13-15 minutes or until a toothpick comes out clean from center of cupcakes
  9. Set aside to cool
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Caramelized White Chocolate Ganache Filling
 
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Author:
Recipe type: Dessert
Ingredients
  • ½ cup prepared caramelized white chocolate* out of the oven
  • ¼ cup + 2 tablespoons heavy whipping cream
Instructions
  1. Place caramelized white chocolate in a heat-proof bowl
  2. In a small heavy-duty saucepan, bring cream to a boil over medium-high heat; allow to boil for thirty seconds (entire surface will start to bubble)
  3. Remove from heat and pour over caramelized white chocolate; allow to sit for thirty seconds to one minute
  4. Whisk ganache ingredients until caramelized white chocolate has melted and ganache is smoothe
  5. Allow to cool at room temperature for about an hour before filling cupcakes
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Caramelized White Chocolate Buttercream
 
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Author:
Recipe type: Dessert
Ingredients
  • 8 ounces unsalted butter, softened at room temperature
  • 1 ½ cups powdered sugar
  • ½ cup prepared caramelized white chocolate (at room temperature; can be prepared ahead of time)
Instructions
  1. In the large bowl of an electric mixer with a whisk attachment, beat butter on medium high speed until creamy (one or two minutes)
  2. Add powdered sugar and mix on low speed for one minute; scrape the sides of the bowl with a spatula and mix on medium-high speed for two minutes
  3. Add caramelized white chocolate and beat on medium-high speed for three minutes or until buttercream is very creamy and light
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Caramelized White Chocolate Truffle Pumpkin Cupcakes

Stay tuned for an upcoming post with more caramelized white chocolate love.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Sweet and Salty Candy Bar Blondies

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The fudgiest blondies loaded with everyone’s favorite sweet and salty candies.

Sweet and Salty Candy Bar Blondies

When I asked my Father-in-Law what he wanted for his birthday dessert, his only request was chocolate covered pretzels.  Sweet and salty, who doesn’t love those?

Sweet and Salty Candy Bar Blondies

But come on, it is a birthday dessert!  And since chocolate covered pretzels are what I make as an afterthought when I have extra melted chocolate, I just had to make something else.

Sweet and Salty Candy Bar Blondies

So I threw together something else sweet and salty that required just a little more time and effort than the pretzels (of course I made those too) and was thrilled with the result.  What I love about blondies is how flexible they can be.  You can load them up with whatever you are in the mood for.  Since Halloween is just a couple of weeks away, these would be the perfect way to use up any extra candy or the inevitable post-holiday candy sale purchases.

Sweet and Salty Candy Bar Blondies

Sweet and Salty Candy Bar Blondies
 
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The fudgiest gooey blondies loaded with everyone's favorite sweet and salty candies.
Author:
Recipe type: Dessert
Makes: 12-16 servings
Ingredients
  • ½ cup (1 stick) unsalted butter
  • 12⅜ ounces (1½ cups packed) light brown sugar
  • 7 ounces (1½ cups) all-purpose flour
  • 1 teaspoon table salt
  • ½ teaspoon baking powder
  • 2 x-large eggs
  • 1 teaspoon vanilla extract
  • ½ cup honey roasted peanuts
  • ½ cup M&Ms
  • ⅓ cup chopped Heath Bars (~8 minis)
  • ¼ cup Reese's Pieces (I used mini but regular sized would work, too)
Instructions
  1. Pre-heat oven to 350 degrees; line an 8x8 or 9x9 baking dish with parchment paper and set aside
  2. In a medium-sized saucepan over medium heat, melt butter and brown sugar, stirring constantly; remove from heat and set aside when butter is completely melted
  3. In a medium bowl, whisk together flour, salt and baking powder; set aside
  4. In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture
  5. Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
  6. Fold in peanuts and candy until evenly distributed throughout batter
  7. Pour into prepared baking pan
  8. Bake for 30-35 minutes or until a knife comes out clean
  9. Set aside to cool before cutting
Notes
Blondies will stay fresh for several days if wrapped or packaged in an air-tight container.  They also freeze incredibly well, just wrap them tightly in tin foil.
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Sweet and Salty Candy Bar Blondies

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Sweet and Salty Party Cookies (with caramel corn!)

 

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Blog, Recipes

Mini Halloween Confetti Cookie Sandwiches

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These cookies are so much fun for Halloween, not to mention, delicious!  Cater them to your holiday of choice with different colors.

Mini Halloween Confetti Cookie Sandwiches

As much as I prepared before launching Keep It Sweet Desserts, there is so much learning that I’ve done on the job over the last few months.  Countless lessons learned, mistakes made, products changed and instances of thinking on my feet.  I’ve been mentally making a list but I thought I’d share a few of the more important highlights*.

Mini Halloween Confetti Cookie Sandwiches

1)  When you do anything for the first time, you won’t get it 100% right.  Learn from the challenges and mistakes to do it better next time.

2) There is no one right way.  Talk to people and get advice but figure out what is best for you and your business, one strategy does not fit all.

3)  But still, talk to people.  Take what pieces of advice you can and implement them when and how you can.  I talked to someone in marketing a few weeks ago and was overwhelmed by all of the ideas she had because there is no way that I can do everything.  However, I picked a few elements that I could act on right away and did that.

Mini Halloween Confetti Cookie Sandwiches

4)  And along with that, there is ALWAYS more work to do; prioritize, prioritize, prioritize.

5)  There is always more work to do, force yourself to take breaks (for me that is out of the kitchen and away from the computer).  I spend a lot of my time working from home so whenever I am home I feel like I need to be productive.  If I never take a break, I’ll burn myself out and that won’t get my business anywhere.

6) Be patient.  Don’t hire people, build kitchens and buy equipment until you are over capacity.  I actually learned this in my last job but constantly am reminded of how important it is to be conservative with my growth expectations.

Mini Halloween Confetti Cookie Sandwiches

7) Think long term and invest in the future, whether through time, money or people. Find a way to balance this with being patient.

8)  Put yourself out there.  Send emails, make phone calls, go to networking events.  This is something I still need to work on.  I’m always afraid of being too pushy, but no one made money waiting for business to show up at their door.

9)  Give.  The other day I was talking to the CIO of a major company.  He is one of the most successful people I know, yet he is also one of the most generous.  He is generous with his family, friends, community and colleagues in a way I constantly admire.  He said to me, “the more you give, the more you get back.”

10)  Stay months ahead of the holidays.  Believe it or not, I’m already behind on Valentine’s Day.  For someone who is a notorious procrastinator, It is almost a miracle that I’m getting you a Halloween recipe a few weeks in advance.

Mini Halloween Confetti Cookie SandwichesMini Halloween Confetti Cookie Sandwiches

These cookies are easy and fun to make.  I took a simple sugar cookie base and sandwiched it with one of my favorite buttercreams.  Plus, I made them mini, which is always fun.

Mini Halloween Confetti Cookie Sandwiches
 
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These cookies are so much fun for Halloween, not to mention, delicious! Cater them to your holiday of choice with different colors.
Author:
Recipe type: Dessert
Makes: ~3 dozen cookie sandwiches
Ingredients
Cookies:
  • 13⅞ ounces (3 cups) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 13⅛ ounces (1¾ cups) granulated sugar
  • 2⅛ ounces (1/4 cup packed) light-brown sugar
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 1 extra-large egg
  • 1 teaspoon vanilla extract
  • ⅔ cups Halloween colored sprinkles
Buttercream:
  • 6 tablespoons (3/4 sticks) unsalted butter, softened at room temperature
  • 2 ounces regular or light cream cheese
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 26 drops yellow food coloring
  • 13 drops red food coloring
Instructions
Cookies:
  1. Preheat oven to 350 degrees; line baking sheets with parchment paper and set aside
  2. In a large bowl, whisk together flour, baking soda and salt; set aside
  3. In the large bowl of an electric mixer, beat together butter and sugars on high speed for several minutes or until mixture is light and fluffy; scrape sides of the bowl with a spatula
  4. Add egg and vanilla and beat on medium speed for a 2 minutes; scrape the sides of the bowl with a spatula
  5. With mixer on low, slowly and carefully add the flour mixture; add the sprinkles and mix just until combined; use a spatula to fold the sprinkles completely into the batter
  6. Use a small cookie dough scoop (about 1 tablespoon) to scoop the cookie dough onto prepared baking sheets with each cookie about an inch apart
  7. Bake for 7-9 minutes or until cookies feel slightly firm to the touch
  8. Set cookies aside to cool and prepare filling
Buttercream:
  1. Beat butter and cream cheese in the bowl of an electric mixer on high speed or until light and creamy
  2. Add ½ cup of powdered sugar and mix on low speed for one minute; add remaining sugar, vanilla and food coloring
  3. Mix on low speed for one minute and then scrape the sides of the bowl; beat on high speed for several minutes or until buttercream is light and fluffy
To Make Cookie Sandwiches:
  1. Match cookies in pairs so that each side is about the same size
  2. Spread about 1 teaspoon of frosting on the bottom of one cookie from each pair
  3. Top other cookie and press down lightly
  4. Store cookies in an airtight container up to three days; may be frozen for up to one month
Notes
Cookies adapted from Martha Stewart
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Mini Halloween Confetti Cookie Sandwiches

*In no specific order.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blog, Recipes

Spring Cleaning Chocolate & Peanut Butter Lover’s Bark

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Spring Cleaning Chocolate & Peanut Butter Lover's Bark

One week down and I’m feeling really good about this working from home thing.  I’m sure that some of the beginner’s high will die down after a while, but I’m glad to be off to such a productive start!  Sure, I might have left out half of the baking soda in a cookie recipe and taken a batch of brownies out of the pan when they were still warm and too fragile to move, but it can’t all be perfect.  The upside (or downside?) of baking mistakes is that I get to eat those batches.  Hmm, maybe I need to be a bit more careful or I’m going to have to start doing INSANITY multiple times a day!

Spring Cleaning Chocolate & Peanut Butter Lover's Bark

Speaking of baking mistakes, it seems that any time I make anything that requires melted chocolate for dipping I melt double or triple the chocolate I need.  A couple of weeks ago I found myself with a big bowl of melted chocolate and didn’t want it to go to waste.  I quickly flipped through my drawers and found a few bags of candy that were due to be used up.  Lots of chocolate and lots of peanut butter but not too much for some candy fun!  You can find the recipe for this highly addictive Chocolate & Peanut Butter Lover’s Bark on Fox!

Spring Cleaning Chocolate & Peanut Butter Lover's Bark

Oh, and an exciting heads up!  The new website should be up by Monday so keep an eye out for the blog move.  I’ll be keeping everyone updated via Twitter and Facebook, but any RSS or e-mail subscribers are going to have to re-subscribe once the move is complete.