Monday, March 17, 2014

Kit Kat Cream Cheese Brownies

Kit Kat Cream Cheese Brownies

If you like your brownies rich then these are for you.

I’m talking chocolatey gooey goodness on the bottom, Kit Kat wafer bars in the middle and covered with a cheesecake topping to keep everything all cozy.

Kit Kats

I wanted to make a Kit Kat cake the other day so I bought a bunch of candy bars. Then… I made the mistake of eating one. I put a package in the fridge because I like them cold with that extra little snap when you bite down. Then I did that again… thinking hey, I’ll just make a smaller cake. And then again… So needless to say a cake would not be happening. So I figured I needed to get rid of the rest of the candy bars before I ate them all by myself … so I thought I would hide them in a batch of brownies.

Kit Kat Cream Cheese Brownies

Because I can’t eat a whole batch right?! I’d totally have to share.

Brownie Batter

Look at that brownie batter.

Kit Kat Brownies

It makes a perfect bed for these bars to rest on.
Just tuck them in slightly.

Kit Kat Cream Cheese Brownies

Then they get covered up with a cream cheese topping.

And it all goes into the oven to bake until it comes out in a big pan of perfection.

Then after they’ve cooled and chilled in the fridge, you can cut these super sweet brownies into squares to share because they are rich. So make sure you have some chocolate lovers nearby to help you out.

Kit Kat Cream Cheese Brownies

Servings: 24 brownies


  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • Kit Kat bars (4 full-size packages)

Cream Cheese Topping

  • 8 oz package cream cheese, softened
  • 2 eggs, room temperature
  • 16 oz package confectioners sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees and grease a 13 X 9 pan.
  2. Sift flour, cocoa, salt and baking powder in a medium bowl and set aside.
  3. Melt butter in the microwave in a large plastic bowl.
  4. Stir in sugar. Then stir in eggs and add vanilla until mixed.
  5. Next add the dry ingredients. Stir until combined about 50 strokes.
  6. Pour into prepared pan. Gently press 16 individual Kit Kat bars on top of the brownie batter.
  7. To make the topping, beat cream cheese with a mixer until smooth. Beat in eggs one at a time and mix until combined.
  8. Gradually add confectioners sugar and then vanilla and mix until smooth. Pour on top of brownie batter and Kit Kats.
  9. Bake for 55-60 minutes. The top will turn golden brown. You can place a sheet of aluminum foil on top of the pan for the last 10-15 minutes if the top starts to get to dark and the brownies aren’t done.
  10. Remove from oven and cool completely. Then chill in the refrigerator for a few hours or overnight before serving.
Source: © 2014


Monday, March 10, 2014

Easy Oreo Mint Chip Ice Cream Cake

Oreo Mint Chip Ice Cream Cake

I love the idea of serving ice cream in fun ways. And this one is just that.

A fun and easy no-bake mint chip ice cream cake!

Yes and yum!

Mint Oreos

And it doesn’t hurt that it’s stuffed with mint Oreo cookies either.

They’re in the crust, in the “cake” and on top too.

Want to make one?

Chopped Oreos

Okay good! First chop up some of the cookies for the crust.

Making Ice Cream Cake

Mix the crumbs with melted butter and then press into the bottom of a 7-inch springform pan. But first cover the bottom section of the pan with plastic wrap before securing the ring on top. It will make it easier to transfer the cake to a plate when you’re ready to serve.

Mint Chip Ice Cream

Time for the ice cream. You can use your favorite flavor. I’m going with mint chip today.

It’s not my fave…my first choice would be chocolate of course… but it’s a fun flavor for St. Patrick’s Day.

Ice cream layer

Spread a layer of ice cream on top of the cookie crust base.

Oreo Layer

Add in some oreos and then layer on more ice cream almost to the top edge of the pan.

Then layer on some whipped topping and place in the freezer for at least three hours.

Note: Next time I would break all the cookies into pieces to make the cake easier to cut.

Oreo Mint Chip Ice Cream Cake

When you are ready to serve, unclasp the springform ring to slide it off from around the cake.

Then just separate the plastic wrap from the base to serve.

Oreo Mint Chip Ice Cream Cake

Add some more oreos on top and you are ready to go.

Oreo Mint Chip Ice Cream Cake Slice

Just slice…

Oreo Mint Chip Ice Cream Cake Slice

And bite! Easy as pie… I mean ice cream cake!

Easy Oreo Mint Chip Ice Cream Cake

Servings: 1 7-inch ice cream cake


  • 30 Mint Oreos (1 package)
  • 2 Tbsp butter, melted
  • Plastic Wrap
  • 7-inch Springform Pan
  • 1.5 quart container Mint Chip Ice Cream, softened
  • 8 oz. container Cool Whip Topping, thawed


  1. Crush 16 cookies in a food processor. Add melted butter and combine.
  2. Cover bottom section of springform pan with plastic wrap and secure ring in place.
  3. Press cookie crumbs into the bottom of prepared pan. Use the bottom of a glass to press the crumbs firmly in place.
  4. Chill pan in the refrigerator for 30 minutes.
  5. Remove and spread a layer of mint chip ice cream over the cookie base. Break seven Oreos into small pieces and place on top. Then layer more ice cream almost to the top edge of the pan. You'll have a little bit left over that you can enjoy straight from the box.
  6. Spread on a layer of whipped topping and place in the freezer for 3 hours. It helps to place your cake and serving plates in the freezer as well to keep the cake cold longer once you remove from the freezer.
  7. When ready to serve, unclasp the ring to remove it from the cake. Separate plastic wrap from bottom of cake and place on serving plate. Top with remaining 7 oreos. Cut into slices and serve right away. You can run a knife under hot water and wipe it dry to cut through the cake easily.
Source: © 2014


Monday, March 3, 2014

Double Chocolate Fudge Cake

My sweet helper

Where does the time go???

When I first started this blog, my sweet little niece was this small.

Her cake!

And now she’s totally THIS tall.

I can hardly believe it. She’ll be a teenager in the morning and I can’t even wrap my head around how much time has gone by and how quickly she’s grown into a such a smart, beautiful young lady.

My little helper

When I first started baking, she was by my side a bunch.

And she was my inspiration more than she knows. I loved making cakes from her drawings or just watching her excitement when she decorated desserts. I loved that she loved just even cracking the eggs. Something so simple and yet so, so sweet. Oh and these chocolate pudding cup bowls we made? Still one of my favorite memories. Oh, my gosh… We’ve had so much fun over the years!

And this weekend we had a little bit more.

She came over Saturday, which meant we totally needed chocolate cake to celebrate her last couple of days of being 12.

This is a quick and easy cake I used to make when she was little.

Chocolate Cake Batter

It’s full of mini chocolate chips and major yum!

Little Baker

She made the chocolate buttercream frosting, covered the cake and decorated it.

Chocolate Cake

And then we ate it. Like you do. Especially when the cake tells you to.

Seriously, so good!

Chocolate Cake

I love how her sprinkles coordinate with this crazy cute cake plate. Just so happy and fun! And, I already can’t wait for the next time we bake together!


Double Chocolate Fudge Cake

Servings: 1 8-inch layer cake


  • 16.25 oz dark chocolate cake mix
  • 3.8 oz package instant chocolate pudding
  • 1 cup sour cream
  • 1/2 cup warm water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 cup miniature semi-sweet chocolate chips


  1. Heat oven to 350 degrees. Grease and flour two 8-inch cake pans (2 inches tall)
  2. In a large mixing bowl, combine all ingredients except chocolate chips. Mix on medium speed for two minutes. Increase speed and mix for 3 minutes more.
  3. Stir in chips and spread into pans. Bake for 25-30 minutes or until done (when a toothpick inserted comes out clean).
  4. For the frosting: Beat 1 cup butter and 1 teaspoon vanilla until smooth. Sift together 1 lb confectioner’s sugar and 1/2 cup cocoa. Slowly add sugar to creamed butter blending until completely combined. Add milk a teaspoon at a time until smooth and creamy.
Source: Adapted from Bundt Classics, 2003


Hope you enjoy. We sure did!

Double Chocolate Cake


Tuesday, February 18, 2014

The Black and White

Black and White Cupcake from Sprinkles

The Black and White. It’s my go to Sprinkles cupcake flavor. Belgian dark chocolate cake loaded with vanilla frosting. Yum! Have you been before? If so, what’s your favorite flavor?

I’ve enjoyed their cupcakes in a few cities. Los Angeles, Chicago, Dallas and Scottsdale. And, I’m excited to say that I can now finally enjoy them in the brand new Sprinkles Atlanta shop when the mood strikes. YAY!!! And YIKES because that might be all too often.

I’ve visited a bunch of cupcake shops that I LOVE over the last several years … you know for research and all ; )… and I really enjoy Sprinkles because I know they’ll always be great whenever I stop in. At least they have been so far.

I just wanted to share a few pics to let you know in case you need a cupcake fix the next time you’re in Atlanta.

They just opened a few weeks ago, so I had to visit right away and I snapped a few photos one morning before things got busy.

Sprinkles Cupcakes

I’ll take one of each.


Cute tables and stools!


And t-shirts, too.

Sprinkles Atlanta

Hi guys! Love your cupcake wrapper pick-up window.


I may have bought a few for the road.

Sprinkles Ice Cream Atlanta

Oh yeah … We have the ice cream shop, too. Awesome!

Sprinkles Ice Cream Atlanta

Who wants a red velvet ice cream cone? I do.

Or maybe a cupcake sundae? Hold me back.

Darn…I was there before the ice cream shop opened.

Sprinkles Ice Cream

Another time for ice cream I guess!

Cupcake ATM

But, it’s cupcakes anytime with their cute outdoor ATM.

Sprinkles Cupcakes

Here’s what I brought home. Wow, they look super cute sitting on my table.

Too bad, they didn’t last long enough to look at.

Monday, February 10, 2014

Playing with my heart

Heart Cake Pops

I wanted to make some heart cake pops for Valentine’s Day, so I thought I would play around a little bit in the kitchen.

Like literally.

Cake Pops Toy

So, I broke out one of my Cake Pop toys that has a heart-shaped mold inside. I usually make shapes by hand, but this was sooooo much easier than hand shaping hearts which can take a little time.

These are rounded hearts, but you can totally use a small heart cookie cutter to shape them also. They’ll just look flatter.

First up… make a cake, crumble it and mix with frosting so you can get started shaping. Here are the Basic Cake Pop Instructions if you need them.

Making Hearts

Once you have rolled your cake balls, place one in the mold shape… (or shape by hand)

Cake Pops Press

Then just press.

Cake Pops Heart Mold

Remove any excess mixture and then pop out your little heart shapes from the mold.

Heart shapes

So cute.


Dipping time.

Heart Cake Pop

Sweet hearts.

They’d be awesome just like this. Or drizzled with white chocolate or covered in sprinkles.

Simple and adorable.

But I decorated them up a little bit more ………

Strawberry Cake Pops

…… And turned the hearts into pretty pink strawberries.

Okay… stop here. If you make these, you totally need to use a strawberry cake for full effect. A big miss on my part, but I hadn’t settled on strawberries when the cake was baked. In hindsight… I’m totally kicking myself.

Strawberry Stems

To make strawberries, attach a tic tac or similar shape candy to the top of the coated cake pop. Let dry for few seconds and then use a toothpick to coat the surface of the tic tac with green candy coating and then use the toothpick to draw on the leaves on too. Let dry and then dot on white candy coating to finish them off.

Strawberry Cake Pops

Easy peasy.


Hope you like these because I like you guys berry berry much.

Here’s the printable for the cake pop tags. Use them for Valentine’s Day or any day.

And remember you if you don’t have the toy, you can hand shape or use a small heart cookie cutter to make them, too.


And have a sweet week!

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