School started last week for Owen and I’m having a hard time adjusting to the schedule. I feel like our morning are rushed. I rush to get him to school, rush to the gym, rush home to shower, then rush to pick him up. All while dealing with a toddler and a cranky, teething 11 month old.
Happy Monday! Things have been a little quiet over here lately for two reasons: 1) I have a hard time cooking new meals in the summer. It’s like grilled chicken and vegetables is on repeat, and that’s just not too exciting to blog about. 2) I’ve been working on a brand spankin’ new website. A new adventure I’m diving into….VERY soon. I’ll keep you updated!!
Until then, enjoy some dessert. That’s something I always have the time and motivation for 😉 Especially this one.
This Chocolate Oreo Mug Cake is perfect because it only takes a few minutes to whip up. It’s perfect lazy weekend treat when you don’t want to make (or eat) an entire cake.
I first saw this Cookies n Cream Mug Cake over at Kirby’s Cravings and couldn’t wait to try a chocolate version. I always prefer chocolate over white chocolate. The only thing I changed from his recipe was using milk chocolate chips instead of white chocolate chips.
In other news, we are prepping for a 1o day trip to Utah! I’m so excited to visit family, friends, and eat good food!! Not so excited about the 10 hour drive there with my kiddos…
Over the weekend we met some of our good friends in Santa Barbara! We rented a little apartment through AirBnB, wore the kids out at the beach by day and sat around chatting and eating late into the night!
My friend Lindsay made these Avalanche Bars for us and I could not stop eating them. She likes to call them rice krispie treats on crack. They are LOADED with white chocolate, peanut butter, marshmallows and chocolate chips! She knows me so well
This recipe makes a huge batch! Like, dangerously big. You could probably get away with halving it, but it’s perfect for a big crowd. We have a family reunion coming up and I’ll be making these to feed the masses.
You kind of just spread the mixture into a cookie sheet and it’ll be lumpy. Let it cool and break it into pieces or squares.
1 (16 oz) bag mini chocolate chips (reserve a handful to sprinkle over the top)
Melt the white chocolate using a double boiler. Or bring a small pot of water to a boil, then turn heat off. Place white chocolate chips in a bowl and set on top of the pot of water). Stir chips until melted and smooth. Should take about five minutes to melt. If it's not melting turn the heat back on to a low setting. Do not let it get too hot, the chocolate will burn!
Place rice krispie cereal in another bowl and set aside.
Once chocolate is melted stir in peanut butter. Once combined pour over the rice krispie cereal. Let cool for a couple of minutes. Stir in chocolate chips and marshmallows while mixture is just slightly warm.
Spread mixture out on a cookie sheet- it will be uneven, not smooth.
Sprinkle a handful of mini chocolate chips over the top and let cool.
Check out these incredible new Hershey’s Milk Chocolate Caramels! Little bite sized squares of soft and smooth caramel filled chocolates. They come in dark and milk chocolate and I got my hands on both!
When I visited The Hershey Company last summer I got to watch one of the food scientists make their caramel and learn the secrets of how to make super soft and smooth caramel. And then I got to make my own. Best caramel I’ve ever had!
I immediately knew I wanted to stuff these caramels into something…like cookies I used the Hershey’s Milk Chocolate Caramels and stuffed them inside rich, chocolate pudding cookie cups!
You can use the milk or dark chocolate caramels (or maybe both)! These little Chocolate Caramel Cookie Cups are the perfect bite-sized indulgent treat, perfect for summer parties, and perfect for chocolate-caramel lovers.
Lightly grease a mini muffin tin and set aside. Cut Hershey's Caramel in half and set aside.
In a small bowl combine flour and soda and set aside. In another bowl, cream together butter and sugar. Beat in pudding mix until blended, then eggs and vanilla. Add flour and soda mixture to wet ingredients. Stir in chocolate chips.
Scoop heaping tablespoons and shape into a ball. Press dough into mini muffin tins, pressing slightly up the sides. Press a Hershey's Caramel into the center, caramle side up.
Bake for 10-12 minutes. Let cool for several minutes before transferring cups to a cooling rack.