Can you slow down a little bit? I cannot believe another week has flown by!! It has been quite humid here, so a lot of the treats I’ve been eyeing this week are cool! Here they are:

These Late Night Snacksicles look like the perfect sweet and salty cool down treat for summer! I need a popsicle maker!

Wow this is the perfect s’mores desert for me. I am by no means a camper, so I will sit home in my air conditioned kitchen and make these S’mores Tartlets. How gorgeous are these?

Coffee Ice Cream Hot Fudge Sundae Pie with a Macaroon Crust looks like the ULTIMATE ice cream cake. Can we talk about this? Coffee ice cream paired with macaroons. YES. I need a slice big time. And it’s beautiful looking too.

Ok, I said I really needed to cool down this week right? Well how about a nice beverage? I thought you would say yes. How about a Frozen Mojito Slushie? Basically one of my favorite drinks turned into a sno-cone.

Coffee + soda = The best drink ever!! Loving the idea of an Iced Coffee Soda.

Have you guys baked any cool treats? What are they? Let me know!!

Okay we need to talk about a very important issue today. Where do you stand on chocolate chip cookies? Do you like them cakey or chewy? A little bit of both? I typically gravitate toward chewy cookies. I just love biting into a gooey, soft, chocolatey center. Chocolate chip cookies are the BEST.

Chocolate chip cookies are by far my favorite to both bake and eat. There is nothing more comforting than biting into a warm, homemade chocolate chip cookie. That soft, gooey center with chocolate oozing out is enough to melt my heart.

I always think I’ve found the ultimate recipe and then I always get the urge to try another. Soft, puffy cookies usually get my vote but I decided to go a different route today. These cookies are just slightly crisp on the outside and are soft and cakey on the inside. I suppose they are a cross between cakey and chewy cookies. Perfect for those households where all the members can’t agree!

I think you’ll love this recipe because it has a whole tablespoon of vanilla in it. Hey, I say the more the better. The chill time is minimal with these babies (only 20 minutes), so you can have fresh cookies now, and you don’t even need a mixer. Just your manpower will do! Crank up those ovens and get baking!! These cookies aren’t going to bake themselves!

Crispy Chewy Chocolate Chip Cookies (makes about 20 cookies)

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

1 cup chocolate chunks (you may use chips if you desire)

1. Preheat oven to 325 and line two cookie sheets with parchment paper and set aside. In a medium sized mixing bowl whisk together the flour, baking soda, and salt. In a larger mixing bowl combine the melted butter and sugars using a wooden spoon or rubber spatula until thoroughly mixed and has a rich, dark brown color. Add the egg, egg yolk, and vanilla and continue to mix until fully incorporated.

2. Slowly add the dry ingredients to the wet, stirring until there is no flour visible. You may use your hands if the dough gets too thick. Gently stir in chocolate chunks. Cover the bowl and move to the refrigerator to chill for 20 minutes.

3. Scoop 1 and 1/2 tablespoons of cookie dough (I use dough scoop) onto prepared cookie sheets. Bake for 12-15 or until the edges just barely look golden brown. Move to a cooling rack to cool completely.

Adapted from Smitten Kitchen

1. Once you start combining cupcakes with other desserts, I don’t think you can really ever go wrong. I seriously want to try every one of them. Every. Single. One. Here’s the list of 23 Glorious Cupcakes Inspired By Other Desserts.

2. Chocolate chip cookies + Oreos = The Best Cookie EVER. Cannot wait to try these Milk Chocolate Cookies and Cream Cookies.

3. I have always loved muffins of all types. Blueberry, pumpkin, corn…these Chocolate Chip Muffins would make an excellent addition to any breakfast.

4. How cool are these Root Beer Float Marshmallows. I have always loved root beer and think these marshmallows are such a creative idea. I’m into anything soda flavored.

5. Unicorn Popcorn Rocky Road. You sold me on anything unicorn!

What are your favorite links this week?

These cupcakes start with a sweet, toasted graham cracker base which adds a bit of texture to the cupcake. Next, is a light, moist, and rich chocolate cupcake. To top it all off is a swirl of creamy vanilla frosting. Simple yet delicious! They were a crowd pleaser for all!! You’ll love this simple recipe for any celebration because you can easily transport and refrigerate them for later. I LOVE they way they taste chilled.

Chocolate Cupcakes with Creamy Vanilla Frosting (makes about 30 cupcakes)

Graham Cracker Crust

1 and 1/2 cups graham cracker crumbs

5 tablespoons butter, melted

Chocolate Cake

2 cups sugar

1 and 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup milk

1 cup black coffee

1/2 cup vegetable oil

1 teaspoon vanilla extract

Fluffy Vanilla Frosting

3 sticks butter, at room temperature

4 cups powdered sugar, sifted

1/2 teaspoon pure vanilla extract

1.Preheat oven to 350°F. Prepare cupcake tins by placing cupcake liners in each cavity. Set aside. Place the graham cracker crumbs in a bowl and add the melted butter. Mix with a fork until all the crumbs are coated evenly. Scoop 1 tablespoon of the crumbs into each cupcake cavity. Press down using the tablespoon to create an even layer. Bake for 5 minutes. Remove from oven to cool and set aside.

2. While the crust bakes whisk together the sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla and mix with a rubber spatula for about 2 minutes (batter will be thin). Pour batter evenly into prepared cupcake pans.

3. Bake 12 to 15 minutes or until a toothpick inserted in center comes out clean. Cupcakes should spring back when lightly touched. Cool completely on wire rack before frosting (I cooled mine overnight).

4. To make the frosting beat the butter on medium-high speed using an electric mixer until pale and creamy, about 2 minutes. Add the powdered sugar, 1/2 cup at a time, beating well after each addition on medium speed. Be sure to scrape down sides of bowl as needed. After every two additions raise the speed to high and beat 10 seconds to incorporate air into the frosting, then return to medium-high. This process takes about 5 minutes. Frosting will be very pale and fluffy. Add vanilla and beat until frosting is smooth.

5. Ice cupcakes using a star tip to create a pretty swirl, or simply use an offset spatula. Enjoy!!

Cupcake recipe adapted from Hershey’s, frosting recipe adapted from Martha Stewart 

There I was standing on line at Dunkin Donuts admiring all those donuts behind the counter. Should I? Or shouldn’t I buy one? Here’s the thing. They look soooo enticing and then you bite into it and it just wasn’t as good as you remember. Then if you’re a nutter like me, you’re wishing you didn’t eat it and could have spent those precious calories eating some other delicious chocolatey dessert. Has this ever happened to you? Is calorie regret a thing?

Well I was eyeing the chocolate coconut donut, thinking I hadn’t had one of those in a long time. I resisted! Nope I told myself you are going to wait till you get home and make your own version.

You’re going to love these because they are easy to make, have a rich, chocolate flavor and taste like a Mounds bar. The batter is super simple to whip up and you probably have all the ingredients already in your pantry. That means you can have fresh donuts NOW (sorry for yelling at you!). I have an inexpensive donut pan that I’ve used over and over again. It’s really one of the best investments you can make. There are so many variations to dream up.

Here’s the bonus. These donuts are baked so you won’t have any calorie regret at all! There is only a little bit of butter and melted chocolate, nothing to feel guilty about there. So stop ogling those donuts at the store and go make your own. I promise you’ll love them.

Chocolate Coconut Donuts (makes 8 donuts)

3/4 cup plus 2 tablespoons all-purpose flour

3 tablespoons cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons unsalted butter

3 ounces chocolate chips

1/2 teaspoon instant espresso powder

1/2 cup light brown sugar

1 egg

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup shredded unsweetened coconut

1.Preheat oven to 350 degrees. Spray donut pan with cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and toasted coconut.

2. In a medium saucepan over medium heat melt the butter. When melted, add the chocolate chips and espresso powder. Allow to stand for a minute or two and then mix with a spatula until smooth. Turn the heat off and then whisk in the sugar and egg. When combined mix the in the milk and vanilla extract.

3. Add all of the wet ingredients to the dry and mix just until completely combined. Using a tablespoon fill the donut cavities half way. Sprinkle coconut over all of the tops of the donuts covering the batter. Bake for 12 to 15 minutes, until firm to the touch. Allow to cool in the pan for about five minutes and then run a butter knife along the outside to lift them out of the pan. Transfer them to a cooling rack to cool completely.

Slightly adapted from A Cozy Kitchen

This week was especially fun for me because it was my first official week of summer vacation! I spent it relaxing, baking donuts (you’ll see them on Monday!), and just having some quality ME time. 

As you can tell from the pic below I hit Trader Joe’s and man it is one of my favorite stores. Hoping to use the goodies below to bring you guys some awesome treats!

Here are my favorite links from the week:

Do you ever have a zillion zucchinis in your garden and have no idea what to do with them? I’m going to make this Double Chocolate Zucchini Bread. What an interesting twist!

Was anyone excited to see a Little Debbie Oatmeal Creme Pie in their lunch box? I was!! I must try this Oatmeal Creme Pie Cookie Bar. Homemade totally takes the cake (sorry Little Debbie).

These Chocolate Dipped Peanut Butter Espresso S’mores might just be the ultimate s’more. The best part is all the components are homemade and easy too!

Every have a sweet and salty craving?? These Munchies Brownies will totally fix that!!

This must be the absolute perfect dessert for the Fourth of July. Loving this Miss American Pie.

Have a great holiday weekend!!

Don’t tell anyone, but I’ve got my sticky fingers all over this keyboard snacking on these  gooey bars. They are irresistible. You will not be able to stop eating them because they are that good!

This recipe was inspired by an old PTA cookbook I found in my kitchen. Did your  elementary school put together a cookbook? Our school collected recipes from all of the families and compiled them into one book and sold them as a fundraiser. Pretty cool. Definitely one of the better fundraisers. Beats selling those big boxes of candy and sneaking money in there because you were the one eating all the candy and not selling it! Wait…was that only me?

Anyway this gooey recipe was inspired by one I was fortunate enough to taste firsthand. One of my childhood friend’s mom would bring these over for our playdates and they were delish! Chewy and rich, you could not stop at eating just one! I had a hankering for them so I decided to put my own twist on these gooey bars. You won’t be disappointed!

If you are a lover of that sweet and salty combination then you’ll be all over these! The recipe starts with a honey graham cracker crust and is layered with chocolate chips and peanut butter chips. Who isn’t a lover of peanut butter and chocolate together. These bars are chewy, gooey, and have a slight crunch all the same time!

What are you favorite type of gooey bars?

Peanut Butter and Chocolate Seven Layer Bars (makes 9 large or 12 small bars)

1 stick of butter, melted

1 and 1/4 cup crushed graham crackers

1 cup chocolate chips

1/2 cup peanut butter chips

8 oz. sweetened condensed milk

1/2 cup dry roasted peanuts

1. Preheat oven to 350 degrees. In a small bowl mix together the melted butter and graham crackers. Mix with a fork until all the crumbs are moistened evenly. Press into the bottom of 9×9 inch square baking pan.

2. On top of the graham crackers sprinkle half of the chocolate chips and all of the peanut butter chips. Pour the sweetened condensed milk evenly over all the layers. Top with the remaining chocolate chips and the dry roasted peanuts.

3. Bake for 30 minutes. Cool the bars to room temperature and then cut them into squares in the pan. Transfer to the refrigerator to continue to cool.

I really have a thing for chocolate chip cookies. Once I think I find the perfect recipe, I try another and it’s my new favorite. Let’s see if these become my new fave. These Hershey’s Soft and Chewy Chocolate Chip Cookies look so puffy and soft!

Crumb cake is once of those cakes I’m always wanting to bake. The more crumb the better!! I thought this Cherry Berry Buttermilk Crumb Cake has one of the best crumbly toppings I’ve ever seen!

All of these 23 Whole-Grain Desserts You’ll Actually look amazing. I think we can trick ourselves into thinking they are healthy because they have grains in them. Then we won’t have to feel so guilty. Right? Are you with me?

I typically do not eat any meat, so I found this article to be sooooo informative. Tons of info on how to ensure you are getting all of the proper nutrients your body needs. I will be pouring over this!

Nutella Stuffed S’mores Cupcakes: Need I say more? I think not.

Have a great weekend! Any fun summer plans?

Can we talk about roll out cookies for a minute? Okay, great! As I’ve mentioned before I love all kinds of cute baking tools. Cookie cutters are definitely one of them. They are all over my kitchen cabinets, tucked away in every nook and cranny. Gingerbread men (and women), flowers, jack o’lanterns, stars, and four leaf clovers just to name a few. It is a problem, I know. Don’t send help.

So here’s the thing, I haven’t gotten my hands on a roll out cookie recipe that I adore. It must be easy to roll out, and the cookies need to keep their shape while baking. Also, who hasn’t had a sugar cookie that was perfectly cut out and frosted beautifully, and it didn’t taste so great. Or on the other hand, it was so hard you practically chipped a freaking tooth biting down on it. That’s going to be a problem.

I must say this recipe takes the cake! These chocolate cookies are firm on the outside, soft on the inside, and keep their shape perfectly while baking. Finally!! You’re going to love this recipe and make it over and over again because you can keep it simple and dust them with powdered sugar or go elaborate and decorate with icing. Use any cookie cutter you like, you can easily customize them for any holiday. These cute stars are perfect for July 4th. Totally up to you! Eat them plain and you’ll still love the taste! The cookie itself is rich in chocolate flavor, not overly sweet, and has the tiniest hint of spice from the cinnamon.

Crack open those cabinets and make these today! I’m sure you have a cookie cutter hiding in your cabinets somewhere

The Best Chocolate Cutout Cookies (makes about 3 dozen)

1 1/2 cups all-purpose flour, and a little extra for rolling out the cookies

1/2 cup plus 2 tablespoons unsweetened cocoa powder

1/8 teaspoon salt

1/4 teaspoon ground cinnamon

1 and 1/2 sticks butter at room temperature

1 1/2 cups sifted powdered sugar, allow extra for dusting if desired

1 large egg, lightly beaten

1/2 teaspoon pure vanilla extract

1. Sift the flour, cocoa powder, salt, and cinnamon in a medium sized bowl. Cream the butter and sugar together in a large bowl using an electric mixer on medium-high speed until light and fluffy. Add the egg and vanilla extract and combine. Gradually add the flour mixture and mix on low speed just until a dough forms.

2. Refrigerate the dough until firm, about 1 hour. On a lightly floured surface roll out the dough to about a 1/4 of an inch. Preheat oven to 350 degrees. Using a cookie cutter press out shapes and transfer to a parchment lined cookie sheet. Allow about 2 inches of space in between cookies. Bake the cookies for about 8 minutes or until slightly crisp. Let cool before decorating. Sprinkle powdered sugar if desired.

Adapted from Martha Stewart

• Are these not the cutest cupcakes ever?? Sold on these Banana Split Cupcakes.

• Raise your hand if you love a good sweet and salty combo. Me too! I cannot wait to make these Salted Vanilla Toffee Cookies. Such a great idea!

• So I’ve never made my own ice cream before. I can’t justify spending a lot of money on an ice cream machine for something I don’t think I will use ALL the time. Does that make me cheap? This Chocolate Banana Naturally Sweet Ice Cream is made in a food processor. Oh yeah, and it’s healthy too. Winning!

• Sign me up to make this Chocolate French Toast immediately!! This post has awesome tips to get those crispy edges. Perfect for a lazy Sunday.

• I love macadamia nuts, especially in cookies! Although I’ve never used them in chocolate cookies. These Double Macadamia Nut Cookies look chewy and chocolatey. Ahhh the perfect cookie texture!

Have a good weekend! What are your plans?