Chunky Monkey Magic Bars

Seven layer bars

Growing up in Vermont, we know a few things: maple syrup, cheese, cows and Ben and Jerry’s ice cream. All of these things I love, well except the cows, they kinda smell, especially in the summer time. Every year, Ben and Jerry’s hosts Free Cone Day, which is a national holiday in my opinion.  There was a Ben and Jerry’s café down the street from my elementary school, so on free cone day (if you had a good teacher) your class took an afternoon field trip to get a free ice cream cone. Then, after school, you and your friends waited in the longest line ever for your second free ice cream cone. And then maybe you repeated that a few times. I remember one year, this kid had every flavor on the menu, no joke, there was something like 50 flavors on the menu.

Seven layer bars

What was awesome about free cone day was trying new flavors that you might be out of your comfort zone. For me, that was Chunky Monkey. Chunky Monkey is a banana ice cream with chocolate fudge and walnuts mixed in. I had about a dozen “favorite” flavors of their Ice Cream. Once I tried the Chunky Monkey, it was added to my list. Today, the Chunky Monkey ice cream was the inspiration behind these bars. Continue reading

Lemon Raspberry Shortbread Magic Bars

Seven layer bars

Did everyone have a good weekend? I did some serious catching up on my sleep and made more desserts than I intend to ever make again in one weekend. I have a busy next couple of months, which means less time for baking, but hopefully not less time for blogging!

So I have some exciting news to share. Over the next several months, I will be partnering with Walkers Shortbread as an official Walkers Blogging Ambassador and I couldn’t be more excited. I received a shipment of Walkers Shortbread Cookies and immediately opened the chocolate chip cookies; I didn’t share. Thankfully, I hadn’t eaten lunch that day and had plenty of room for cookies. Walkers generously sent me several boxes of cookies to try. My favorite, besides the chocolate chip, was the lemon and the vanilla shortbreads. So I knew I was going to make something special with these cookies.

Seven layer bars

Today, just for you, I made Raspberry Lemon Shortbread Magic Bars. You know magic bars, seven layer bars, the best type of bars on earth; they all live in the same category. The best part about making these bars, is that you can totally customize the bars to your own taste. You can substitute the nuts or chocolate or even your favorite  jam. Continue reading

Sweet and Salty Junkyard Brownies

Caramel brownies

Who’s ready for some more chocolate? I am so good during the day while I am at work (most of the time), but I get home and I just need something sweet. Yesterday, my second reminder to “get my butt in shape” popped up on my iPhone; I set them for myself in January. Yet, I traded in my workout shoes for one of these Sweet and Salty Junkyard Brownies.

A couple of months ago while browsing through my favorite Wholefoods ever, I spotted some ridiculously amazing looking brownies topped with all sorts of salty snacks. I could see the caramel oozing out the sides and knew I was going to have to make them at home.

caramel brownies

These are really quite simple. I used a boxed mix of brownies and added some Hersey’s baking melts for added chocolate, because nothing goes better with chocolate than more chocolate. I smothered my brownie in caramel sauce and then topped it with pretzels, crushed cashews and caramel popcorn. Continue reading

Cadbury Cookie Brittle

Easter Cookie

Cabury Cookie Brittle

Do you ever have those instances where something you intend to do totally flops but ends up turning into something great? This Cabury Cookie Brittle is one of those something greats! I guess by traditional brittle standards, these should be much crispier, but I much prefer a soft sugar cookie to a crunchy one any day!

Easter Cookie

I started with a roll of Pillsbury cookie dough, and pressed it into a skillet. I have never baked with a skillet before, but it was on my list of new things to try. It was very easy and I was pleased with the results.

Easter Cookie

I did a little research on skillet cookies and the first thing I learned is that even if you think the cookie isn’t done; take it out of the oven if the edges are golden. My cookie was still “soupy” looking when I removed it, but the heat of the pan continues to cook it after it’s removed. The second thing I learned is that they have to be totally cooled before you even begin to try to remove them from the skillet. I know most people just cut the cookie and eat it from the pan, but that doesn’t work for me! Continue reading

Funfetti Cake Ball Stuffed “Pot o’ Gold” Cookies

cupcake stuffed cookie

Here we are almost done with the second week in March, with 8 days left until St. Patty’s Day! I think it’s time I bring you something green! Last week, when I made the Cake Ball Stuffed Chocolate Chip Cookie, I knew that I wanted to make a green and gold version. I call these Funfetti Pot ‘O Gold Cookies!

I started with my grandmother’s sugar cookie, dyed it green, and then stuffed it with a golden yellow cake ball. Better yet, I added some sprinkles to my cake ball to make it resemble a funfetti cake ball!

Cupcake stuffed cookie

My grandmother’s sugar cookie is more of a butter sugar cookie than a sugary-sugar cookie. Therefore, I added a bit more frosting to the cake crumbs to enhance the sweetness. I found these adorable four leaf clover sprinkles at my local cake supply store, which I used on top of my cookie to add a little bit more green! Continue reading