I forgot to blog yesterday.

I mean, seriously. And that never happens. (Being lazy is a different story. That happens all the time).  I swear I’m losing my mind. Last Thursday I forgot to cook dinner. Just forgot. My husband came home and I followed him into the kitchen and then was all “CRAP! I KNEW THERE WAS SOMETHING I NEEDED TO DO!” And then Saturday night he was nice enough to go get me some Chinese food and on the way out the door he asked if I’d make a pot of coffee and I swear it immediately left my brain.

I’m blaming the weather. Or maybe I’m just getting old.

I made these Rice Krispies Treats yesterday because I’m obsessed with Rice Krispies Treatsright now. This was one of those times I told myself I was only going to take a nibble to test it out and then feed the rest to the kids. Do I need to tell you how that turned out?

I used this pudding mix and I suggest you go out and find some immediately and then buy all that’s on the shelf. I’ve been searching for it for a few weeks and finally found it at my Walmart. I bought a couple boxes and then regretted it and went back for me. Sold out. Omg. So yeah, go now. To Walmart. Buy it.

Two year ago: Buffalo Chicken Sliders
Three years ago: Snickerdoodle Pinwheels

Pumpkin Spice Rice Krispies Treats

adapted from Rice Krispies


3 tablespoons butter or margarine
1 (10 ounce) package of marshmallows
3 tablespoons Pumpkin Spice pudding mix
6 cups Rice Krispies


  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in pudding mix until combined
  2. Add Rice Krispies and stir until it is well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool completely before cutting and serving.



It is officially acceptable to start posting pumpkin recipes! I started making pumpkin stuff weeks ago but I haven’t even been taking photos because I’m so weird about waiting until October 1. But you better believe I am celebrating with a pumpkin spice latte and one of these babies for breakfast.

Anyway, one of my favorite fall treats is the pumpkin roll but those are kind of annoying to make. You’ve got to roll it in a towel covered in powdered sugar and then wait forever for it to cool and HOPE it doesn’t crack or break apart or anything like that. These bars are for those of us that hate all the pumpkin roll drama but still want the pumpkin cake with some cream cheese.

They are perfection and they taste like breakfast, if that makes sense. Like they aren’t so sweet that they’ll make you feel ill all day if you have one for perfect. It’s basically pumpkin bread and pumpkin bread is a perfectly acceptable breakfast food, right?


Now go make something with pumpkin!

One year ago: Pumpkin Walnut Muffins
Three years ago: Chicken with Cider & Bacon Sauce
Four years ago: Black Bean Burgers

Pumpkin Roll Bars


Pumpkin batter:
6 tablespoons unsalted butter, melted
1 1/2cups granulated sugar
2 large eggs
1 (15 ounce.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg


  1. Preheat oven to 350F. Line a 9 x 13 inch baking pan with aluminum foil or spray pan with non-stick cooking spray.
  2. In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in eggs, pumpkin, vanilla and water until well blended.
  3. In a separate bowl, sift together flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
  4. Spread about 2/3 of the batter evenly into the prepared pan.
  5. In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and 1/2 teaspoon of vanilla until smooth.
  6. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
  7. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.



I’m giving away a copy of Carla Hall’s Cooking with Love – make sure you enter! (And did you see that Carla actually commented on that post?! Crazy!)

This is the first year I’ve gotten my hands on meyer lemons. The past couple years I’ve seen them at the store and said, “I’m gonna go right home, find a recipe, and then come back for these!” And then by the time I make it back to the store, they’re gone. The season is just so short! So this year I snatched a bag up as soon as I spotted them.

My husband loves lemon bars and even though he’s doing the Paleo thing, I knew he’d cheat for them. So obviously I made some. Because I live to sabotage his diet. You really can’t go wrong with lemon bars. Sweet and tart all at once with a shortbread crust. I mean, there’s nothing I don’t like about them. If you can find meyer lemons, I definitely suggest trying them out in bars. (I was at the store yesterday and saw them so I’m hoping you will still be able to find them too.)

One year ago: Superbowl Snacks
Three years ago: Italian Bread

Meyer Lemon Bars

from Treats


For the crust:
1 1/4 cups flour
1/2 cup powdered sugar, plus more to sprinkle on the finished bars
pinch of salt
8 tablespoons unsalted butter, cold and cut into 8 pieces
For the filling:
7 large egg yolks
2 large eggs
1 cup sugar
2/3 cup meyer lemon juice (from about 4-5 medium lemons)
finely grated zest from the lemons
1/2 teaspoon salt
4 tablespoons unsalted butter, cut in to 4 pieces
3 tablespoons heavy cream


    To make the crust:
  1. Preheat oven to 350F. Line an 9x9-inch square pan with parchment or aluminum foil. Set aside.
  2. Put the flour, powdered sugar and salt in a food processor and process briefly, about 2 seconds just to combine. Add the butter pieces and process until the mixture is pale yellow and resembles coarse meal. Sprinkle the mixture into the prepared cake pan and press firmly with your fingers into an even layer over the entire pan bottom.
  3. Bake in a preheated oven until golden brown, about 20 - 23 minutes.
  4. To make the filling:
  5. In a medium saucepan whisk together the egg yolks and whole eggs until combined. Whisk in the sugar, meyer lemon juice, zest, and salt.
  6. Add the butter pieces and cook over medium-low heat, stirring constantly with a wooden spoon, until the curd thickens to a thin sauce-like consistency (about 170 degrees on an instant-read thermometer), about 6 minutes.
  7. Immediately pour the curd through a fine-mesh steel strainer set over a bowl. Stir in the heavy cream and pour the curd into the warm crust.
  8. Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, about 10 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan and cut into squares, wiping the knife blade clean between cuts as necessary. Sift powdered sugar over the bars.


I didn’t plan on sharing these brownies with y’all. I was so disappointed with how they looked when they came out of the oven and even more disappointed with my photos. But then the other night I had a Lean Cuisine for dinner and then chased it with 3 of these and decided that ehh, they might be hideous but they were way too good to not share!

They are brownies that are covered with peanut butter, marshmallows, pecans, and a chocolate frosting. So basically all my favorite things.

These are so quick and such an easy way to jazz up the regular brownie. You could even start with a brownie mix which is probably what I’ll do next time just to make it even easier. And yeah, I will definitely be making these again. And again and again! That good.

One year ago: Almond Bliss German Chocolate Cake
Two years ago: Baking with Betty

Mississippi Mud Brownies


3/4 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick), softened
1 cup sugar
3/4 teaspoon vanilla
2 eggs
3/4 cup semisweet chocolate chips
1/2 cups peanut butter
1 1/2 teaspoon canola oil
2 cups mini marshmallows
1/2 cups pecans, chopped and toasted
2 cups powdered sugar
1/8 teaspoon salt
For the frosting:
4 tablespoons butter
2 tablespoons cocoa powder
1/4 cup plus 2 tablespoons milk
1/4 teaspoon vanilla


  1. Preheat oven to 350F. Line an 8×8-inch baking pan with parchment paper or foil. Spray it with cooking spray.
  2. In a mixing bowl, sift together flour, 2 tablespoons cocoa powder, and 1/2 teaspoon salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together 1/2 cup butter, sugar, and 3/4 teaspoons vanilla until light and fluffy. Add the eggs one at a time, mixing sure each is fully incorporated. Mix dry ingredients into batter just until combined. Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. Bake in preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean.
  4. When brownies are done baking, combine peanut butter and oil in a microwave safe bowl and microwave on high for 20 seconds to soften. Pour over hot brownie and spread it to the sides. Sprinkle with marshmallows. Return to oven to bake for 3 more minutes, or until the marshmallows puff. Remove from oven and top with toasted pecans.
  5. To make frosting, combine confectioners sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. In a saucepan, melt 4 tablespoons butter over medium heat. When butter is melted, add the 2 Tablespoons of cocoa powder and 1/4 cup of the milk and heat until the mixture just comes to boil. Pour this mixture into confectioners sugar/salt mixture and beat on moderately high speed until smooth and glossy. If frosting is not pourable at this point, add remaining 2 tablespoons of milk Lastly, beat in 1/4 teaspoon vanilla, then pour evenly over puffed marshmallows and pecans.
  6. Let cool completely in refrigerator for 1-2 hours. Cut into squares.


If you’ve been reading for a couple years (bless you) you might remember when I went to NYC with I Can’t Believe It’s Not Butter for a recipe contest. We were asked to create a holiday-ish recipe and I had my heart set on a white chocolate peppermint brownie but couldn’t get it to work. The white chocolate just didn’t melt well for me and after 5 or 6 failed attempts I ended up giving up and doing a regular brownie.

Well, recently Tracey made some white chocolate brownies and said that the key was to not let the white chocolate get too hot. It was a total duh! moment for me and I immediately put white chocolate chips on my grocery list because I had been wanting to make these Butter Brownies forever!

The name is kind of deceiving  - I mean, they do have butter in them but they’re really white chocolate brownies. They are fantastic and amazing and if you love white chocolate and almond extract, you will have trouble not eating the entire pan. I would say the texture of them is closer to a blondie than a brownie but I only used 1 jumbo egg – if you substitute 2 large eggs like the recipe says, I bet you’d get a softer bar.

To melt the white chocolate without overheating it, I melted the butter and then poured that over the white chocolate. That way the chips were never really over the heat source (double boilers even failed me with the white chocolate). It worked perfectly! And you better believe I’ll be doing a white chocolate peppermint brownie win the holidays roll around again!

Butter Brownies

12 - 16 brownies

from Fat Witch Brownies


1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
6 ounces white chocolate chips
5 tablespoons unsalted butter
½ cup sugar
1 jumbo egg, room temperature (can substitute 2 large eggs)
½ teaspoon almond extract


  1. Preheat your oven to 350F. Line an 8×8-inch baking pan with parchment or spray with oil.
  2. In a small bowl, sift together the flour, baking powder, and salt, set aside.
  3. Put the white chocolate chips in a heat-proof bowl.
  4. Put the butter and sugar in a saucepan over low heat until the sugar has dissolved. Pour this mixture over the white chocolate chips; let stand for about 2 minutes. Use a rubber spatula to stir and make sure all the white chocolate chips melt. Let cool slightly before proceeding.
  5. In a large mixing bowl, whisk the egg and extract together. Slowly whisk in the cooled chocolate mixture into the egg mixture. Add the dry ingredients and mix until just combined.
  6. Pour batter into the prepared pan and use a spatula to spread it to the edges. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool slightly before slicing.