Yes, I could have sliced this brownies really nicely and taken an nice photograph of them all set up on display.

Instead, I lost all self control and started eating the brownie out of the pan. Let that be a message to all of you: these are amazing.

It’s a chewy chocolate brownie with a layer of soft, buttery cookie on top. It is an amazing experience, a perfect fusion of two great recipes that combines my favorite texture of both treats. As soon as I saw this recipe I went straight into my kitchen and made it, I didn’t have a chance to fiddle with my camera for process shots (sorry!), I just had to get these brownies out of the oven and into my mouth, and it was worth it.
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The other day I made french vanilla ice cream, it was delicious but it used 12 egg yolks. That’s a lot, and it didn’t give me a use for all those egg whites, so I did some hunting and found this white cake recipe that uses 8 egg whites. The other four are still in the fridge waiting for a use, they may just become an egg white omelette, but 4 isn’t as overwhelming of an amount as 12.

What I’m trying to say is…make this cake and also make this ice cream, or at least make this cake.

It’s a two layer white cake, soft and light, which a homemade lemon curd filling and covered in a fluffy egg white frosting that tastes a lot like marshmallow fluff.
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It may not be the most appropriate time of the year to make ice cream, considering it was 17 degrees and my kitchen heater is broken, but I felt compelled to do it anyway.

This is my first time making ice cream, I’m not sure why I waited so long. I got this ice cream mixer attachment for my KitchenAid almost a year ago and it’s been tucked in the cabinet ever since. I’m always thinking about making ice cream but it needs to be planned in advance because of freezing so I always chose something more instant instead (like cupcakes or brownies). Not this time though, I was prepared, and it paid off in the form of smooth, creamy ice cream.
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Bite sized cheesecakes with an Oreo cookie crust and chocolate ganache on top.

My contribution to a party I went to this past weekend. I needed something that was small, something I could bring a lot of, and something that would impress. I also wasn’t in the mood to bake cupcakes. I decided since I rarely make cheesecake, today would be perfect. I went into my heatless kitchen, beat some cream cheese into complete submission, and came up with these little guys.
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Chocolate chip cookies aren’t my first choice when it comes to cookies. I’d much rather reach for a soft sugar cookie or a butterscotch chip cookie, but I do enjoy chocolate chip cookies every now and again.

My perfect chocolate chip cookie is chewy without a crisp edge. These cookies, however, do have a crisp edge but a delicious, soft center, packed with milk chocolate chips and a strong brown butter flavor, making them almost perfect. To perfect them in the future, I’ll lower my oven temperature 25 degrees to make them come out softer and chewier.
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Yes, I know I just put up a brownie recipe the other day but I couldn’t resist.

I just got my copy of “The Sweet Little Book Of Cupcakes” in the mail and had to take to the kitchen right away with it. I’m not quite sure why I chose the brownie recipe instead of the plethora of cupcake recipes, but I did and I don’t regret it at all.

The brownies are a little crisp on the outside (not crunchy) with a soft, fudgy center. I much prefer them plain but I wanted to try out the chocolate buttercream to see if it could compete with my favorite chocolate buttercream ever.
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Nutella muffins that only have four ingredients?

I thought I’d give you a simple recipe to make, but don’t be fooled, just because it’s simple doesn’t mean it isn’t delicious. These bite sized muffins are filled with milk chocolate and hazelnut goodness. I decided to use milk chocolate chips instead of hazelnuts to bring up the chocolate flavor, but you could just sprinkle chopped hazelnuts over the top before baking if you prefer.
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After my recent caramel failure I was still craving caramel so I thought I’d make some chewy caramels to snack on.

Caramel really isn’t hard to make as long as you keep an eye on it. Also, for this recipe, keep a bowl of ice water near by in case you burn your fingers and wear long sleeves, the caramel will bubble violently when the cream is added. It’s not really a problem as long as your pot is about 4 or 5 inches high but it’s always better to be on the safe side.
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I’m not a banana pudding expert, I’m not even really a banana fan, but somehow I ended up hearing someone talk about how banana pudding isn’t actually banana flavored pudding, it’s vanilla pudding with banana slices and Nilla wafers in it and anyone who uses banana flavored pudding is doing it all wrong.

That was about a month ago and apparently it’s been sitting on the back-burner of my brain because the other day I was just walking down the street and it hit me. A banana cupcake filled with vanilla bean pudding with whipped cream on top, rolled in Nilla wafer crumbs, and topped with a banana slice.

And yes, I do think about cupcakes very often when I walk down the street.
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So this definitely isn’t a rich, fudgy brownie. It’s not a moist, airy cake. It’s not a dense, flavorful muffin.

It is, however, baked in an oven at 350 degrees and it is delicious, cheesy, and makes a hearty dinner, so I think it deserves a place on this blog.

In 2011, I’d like to put a few more recipes like this up, because I don’t want you all to think I’m a crazy sweet fiend (even if I am) and also because I’d really like to learn to cook more. Don’t worry, this blog will still be 95% butter, eggs, and sugar, but I thought I’d mix it up a little bit every now and again with a recipe like this.
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