These Irish coffee brownies are rich, fudgy, and topped with boozy whiskey ganache. They’re one-bowl, simple to throw together, and perfect for chocolate and coffee-lovers alike!Continue reading “Irish Coffee Brownies with Whiskey Ganache”
soft pumpkin shortbread, spiced pumpkin-infused caramel, dark chocolate topping, and a sprinkling of flaky salt.Continue reading “Pumpkin Millionaire’s Shortbread”
Hello from beautiful Oregon! I’m here for the next few days road tripping through the state, and I have big plans of drinking lots of beer + coffee and buying all the cheese at Face Rock Creamery! Yesterday, we went fishing on the Umpqua River, and I caught 20 fish! I even stuck my thumb into a few of their mouths, because apparently this stiffens them up and keeps them from flopping everywhere. I wasn’t totally down with this method of fish-holding, or any method for that matter, but I did it for the ‘gram. The Umpqua River might be one of the most beautiful places I have ever seen, so for most of the journey, I sat back on the boat and admired the view. I saw at least a dozen giant birds, including some bald eagles which you can recognize because they have white butts.
Today, I head over to the coast, and apparently there will be wine tasting involved! I’m also in desperate search for some good coffee, because being in the middle of nowhere Oregon = little to no coffee options, and I’m dying of caffeine headaches. On the other hand, I found a legit drive-up ice cream spot today, which I honestly didn’t even know existed anymore, and they had cherry-dipped cones (a.k.a. the way to my heart). I vote that Reno gets an ice cream drive-up that specializes purely in cherry-dipped cones. I will invest actual money into this enterprise. Continue reading “Caramel + Coconut Nanaimo Bars”
I’ve decided to start off the official twelve days of Christmas by posting a holiday recipe every day until the 25th! Cookies, candies, and other foods that are bad for you (but it’s okay because it’s the holidays). The recipes will be some old, some new, but all worthy of your holiday baking list.
First Day of Christmas: German Chocolate Crinkle Cookies
This is an old recipe, dating back to 3 years ago (didn’t really think I had a blog that long ago tbh). These cookies remain one of my favorites, and I also like how they look snowy!
Second Day of Christmas: Soft Sugar Cookies with Sour Cream Frosting
These cookies are perfect for the holidays, because the recipe makes a lot, everyone likes them, and you can decorate them with holiday sprinkles. They take a little extra time than most cookies, but it’s worth it, I promise!
Third Day of Christmas: Orange Drop Cookies
This is my grandma’s recipe that I bake entirely too much (although, I don’t really see anyone complaining about it). It’s been one of my favorite desserts since I was really little. If you’re indecisive about holiday baking, just trust me on this: make these cookies.
Fourth Day of Christmas: Cheesecake Crumb Bars
Taking a break from the cookies to present cheesecake crumb bars! A mix between cheesecake, crumb cake, and shortbread. Customize with different flavors, or go simple with a little vanilla.
Fifth Day of Christmas: The Best Nut Caramel Ever
This is one of my family’s favorite holiday recipes! The caramel is super easy to make, and it’s customizable, because you can just add in whatever nuts you have on hand (although I highly recommend walnuts and hazelnuts). Wrap them in mini Christmas cupcake liners, because it’s cute.
Sixth Day of Christmas: Pineapple Zucchini Bread
This bread is a nice break from all the super sweet that comes with cookies and candy during the holidays. Filled with zucchini, walnuts, and pineapple, it’s perfect with a little butter and some coffee for breakfast!
Seventh Day of Christmas: Cinnamon Butter Candy
Unique, spicy, and the hardest part of the recipe is boiling the water. Wrap as a gift, and give your friends a break from peppermint chocolate bark. Or just keep it for yourself (trust me, you’ll want to)!
Eighth Day of Christmas: Homemade Cinnamon Rolls
These are time consuming, but if you make these, you will pretty much win Christmas baking altogether. P.S. They’re not hard. They just have to rise for a few hours!
Ninth Day of Christmas: Cranberry White Chocolate Oatmeal Cookies
These cookies are really easy to make, and I love how festive they are! Sweet from white chocolate, tart from the cranberries, and chewy from the oatmeal. Santa will be happy 🙂
Tenth Day of Christmas: Butter Cookies with Walnuts
Effortless, buttery icebox cookies filled with walnuts that melt when you eat them. Keep them simple with vanilla, or add extra flavors to get more creative with your holiday baking. This recipe makes a lot of cookies, so you have plenty to wrap up and gift!
Eleventh Day of Christmas: Espresso Hot Chocolate with Vanilla Whipped Cream
This is by far my favorite hot chocolate I’ve ever had. Only 5 ingredients and perfect for Christmas brunch!
Twelfth Day of Christmas: Norwegian Lefse
My family’s Christmas tradition every year! Lefse is a cross between a tortilla and a crepe, made out of potatoes. I look forward to making lefse every year, because it’s fun and of course, it tastes amazing! If you’ve ever wanted to make Nordic food, this is the best place to start.
Merry Christmas, my friends ♥
Have you ever had one of those days where you feel like nothing goes right?
And then you realize that literally everything you’re sad about is just a bunch of first-world problems, and nothing is actually wrong and you’re just being a princess about everything…?
Because I had that kind of day on Friday.
First, I woke up really early (at like, 6 a.m. On my day only day off…) and could literally hear my next door neighbor’s TV. Please note: I live in a house. Not an apartment. Not a condo. A house. And I could hear their TV. Because only at 6 a.m. do I have superpower hearing. After laying in bed staring at the wall for a few hours, I got up and *attempted* to do my hair and makeup, but no matter what I did, I looked like a hot mess. After about 1 1/2 hours, I finally was able to make myself look how I do every single day. It just took twice as long.. I finally decided that I would grab lunch and watch movies. But then I dropped my lunch on the ground 1 bite in (and ate it anyways because at that point, I had no limits). I also couldn’t find half of my Disney movies. So to solve that problem, I had a meltdown.
I am almost 20 years old and I cried over not being able to find my Disney movies.
Eventually, I decided to go grab a coffee, talked to a cute barista, and ended up at an 80’s party wearing a Risky Business costume.
The day ended up pretty great, and I realized that I just needed to take a deep breath, and understand that my problems were really not that bad.
Because they weren’t.
But they were kind of funny and now you can mock me a little.
Plus, I had these sitting in my fridge, so how bad could my day really be?
Since I know most of you are probably thinking, “What’s a nanaimo bar”, here’s a brief history:
The Nanaimo bar was invented in none other than Nanaimo, Canada. That’s about all I know. The actual dessert is made up of 3 layers. The first is a no-bake crust made with chocolate, nuts, coconut, and graham crumbs. The second layer is traditionally a custard buttercream, and it’s topped with chocolate.
But since it’s Girl Scout Cookie season (because obviously that’s a season), I decided to make them using Somoa cookies. Which already have chocolate, coconut, and a graham-like texture.
Plus caramel which is never a bad thing.
As previously stated, traditional nanaimo bars have a custard buttercream filling. Which is really good, but really rich, and really sweet. To make it a little less dense, I decided to make a swiss meringue buttercream filling. And add caramel to enhance the Somoa theme.
Result = something you need to make now.
Note: Please don’t be scared. 3 layers sounds like a lot. Swiss meringue buttercream sounds intimidating. SO NOT. These are very easy and don’t require that much time. Be brave, bakers.
1/2 c. unsalted butter
3 Tbs. sugar
1/4 c. cocoa powder
1 egg, beaten
1 1/2 c. Samoa cookie crumbs, crushed + 1/2 c. chopped roughly for garnish
1/2 c. almonds, chopped
1 c. sweetened coconut
3 egg whites
1/2 c. sugar
1 1/2 sticks butter, softened
1 tsp. vanilla extract
1/4 c. caramel sauce, homemade or store bought
4 oz. baking chocolate
1 Tbs. butter
For the bottom layer, melt the butter, sugar, and cocoa on the stove over medium heat. When it’s combined, mix 1/4 cup of the mixture into the egg to temper. Add egg mixture back to the chocolate mixture and stir over the heat until slightly thickened. Remove from heat and stir in Samoa crumbs, almonds, and coconut. Press into a greased 8×8 or 8×11 baking pan. Freeze for 20-40 minutes.
Meanwhile, heat 1-2 inches of water in a medium sized sauce pan on the stove until it starts to simmer. In a heat-proof mixing bowl, combine the egg whites and sugar. Place mixing bowl on top of the sauce pan and stir the mixture until a candy thermometer reads 140-150* F. Remove from heat, and whip egg mixture until stiff peaks form and mixture is cooled. Add butter, 1-2 Tbs. at a time until frosting forms. If it appears curdled, keep beating until it forms, or add butter 1-2 Tbs. at a time until the texture is creamy and smooth. Add vanilla extract, salt, and caramel sauce. Pour mixture and spread evenly over the crust layer. Refrigerate until buttercream is firm.
While the buttercream firms, heat the chocolate and butter over low heat until melted. Spread chocolate evenly over firm buttercream layer. Sprinkle chopped cookies over the top, and refrigerate until chocolate is hardened. Cut into bars, or bite sized pieces. Bring to room temperature before serving.
Makes 16 large bars or 64 bite sized pieces.
I hope you all had a wonderful Sunday. I laid in bed until 11, went to my favorite coffee place, and watched Friends for hours.
What did you do?
*Song of the Day: Pedestrian at Best–Courtney Barnett