Picket Fence Flower Cupcakes

These lovely spring-time cupcakes are easy to make, and are so yummy! They would be great for, Easter, Mother's Day or just because it's spring :)

The idea is to make them look like they came straight from the garden. I used a chocolate base to make it look like soil, but if you can find brown cupcake papers, you could use any flavor of cake you'd like.

The picket fence wrappers are what really completes the look of the cupcakes. So cute!

Picket Fence Flower Cupcakes

Makes 24

24 baked and cooled chocolate cupcakes

1 batch buttercream frosting, dyed green

Pink and yellow royal icing Apple Blossom flowers (how-to can be found HERE)

24 picket fence cupcake wrappers (I found them locally at Michael's)

Pastry bag fitted with #233 grass tip (or, I used #18 star tip)

Fill pastry bag with buttercream, and randomly squirt "grass" on top of cupcake until surface is covered. Arrange four apple blossoms onto the top of each cupcake. Attach picket fence wrappers around sides. Serve and enjoy!

Cranberry-Raspberry Punch

This is one of the most delicious punch recipes I've ever tried! It is an old family recipe, and we've been making it for get-togethers for as long as I can remember.

It is SO quick and easy to throw together, and is absolutely delish!

Cranberry-Raspberry Punch

Serves about 15 or so

2 (2-liter) bottles ginger ale, chilled

1 (12 fl oz) cranberry frozen concentrate, thawed

1 quart (can use more) raspberry sherbet (I use Publix Raspberry Blush)

Pour ginger ale and concentrate into punch bowl. Add sherbet and stir until it mostly dissolves into the punch. Serve and enjoy!

Toffee Brickle Cookies

Yum, yum, yum! These cookies are SO GOOD! I've made them many times, and they usually disappear very fast. (Plus, they are a breeze to throw together!) This recipe makes a large batch, so you can mix up the dough and bake as needed for Fresh-From-The-Oven-Cookies whenever you want them :)

Toffee Brickle Cookies

Adapted from Hersheys.com

Makes about 6 dozen

1 cup (2 sticks) butter, softened

1 cup granulated sugar (or honey sucanat)

1 cup packed light brown sugar (or honey sucanat)

1 teaspoon vanilla extract

1/2 teaspoon salt

3 eggs

3 1/2 cups all-purpose flour (or 17 oz. Soft White wheat flour)

2 teaspoons baking soda

2 teaspoons cream of tartar

1 1/3 cups (8 oz pkg.) Heath toffee bits

Preheat oven to 350ºF. Line cookie sheets with parchment, or lightly grease.

In a large bowl beat together butter, sugars, vanilla and salt until blended. Add eggs and beat well. In a separate bowl stir together flour, baking soda, and cream of tartar. Add gradually to butter mixture. Stir until just blended. Add in toffee bits. Stir until evenly dispersed. Drop by rounded tablespoons onto cookie sheets.

Bake until lightly browned, about 8 to 10 minutes. Allow to cool for a few minutes before transferring to a wire rack to cool completely. Enjoy!

*You can also use these as ice cream sandwich bookends! Reserve some toffee bits to roll the edges into for an over-the-top delicious treat!*

Happy Baking!

"Poppy" Chow

This is a new twist on an old classic! You know puppy chow, right? Well, this is a quick and easy recipe inspired by that delicious concoction using popcorn instead of cereal! (Get it, POPPY chow? He he!)

This is great when you want a quick fix for your sweet-tooth. So simple to make, and SO YUMMY to eat!

Poppy Chow

Adapted from TastyKitchen.com

1 bag microwave popcorn (or about 12 cups popped)

2 cups semi-sweet chocolate chips

1 cup creamy peanut butter

1/2 cup (1 stick) butter

2 teaspoons vanilla extract (optional)

3-4 cups confectioner's sugar (or 1 lb.)

Place popcorn in a large bowl and set aside. (I like to remove the unpopped kernels from the popcorn by "sifting" it over a cooling rack - the kernels fall through the holes.)

In a small saucepan melt butter, chocolate chips and peanut butter over medium-low heat, stirring often, until mixture is smooth. Remove from heat and stir in vanilla. Pour over popcorn. Stir until thoroughly coated. Add confectioner's sugar. Stir until all the popcorn in evenly coated with the sugar. Allow to cool to room temp before transferring to an airtight container. Enjoy!

Peanut Butter Stuffed Chocolate Fudge Cookies

These massive cookies are just as much fun to make as they are to eat. Take a bite to find a surprise peanut butter filling in the center. Yummers!

If you want to make these cookies smaller, feel free! Simply use a small scoop for the chocolate dough, and use half of a small scoop of the peanut butter dough for each cookie. Super easy!

Peanut Butter Stuffed Chocolate Fudge Cookies

Adapted from Picky-Palate.com

Makes about 3 dozen large cookies

Ingredients for peanut butter centers:

1 cup creamy peanut butter

1/2 cup granulated sugar (or honey sucanat)

1 egg

For the chocolate dough:

1 cup (2 sticks) butter, softened

1 cup granulated sugar (or honey sucanat)

3/4 cup packed light brown sugar (or honey sucanat)

2 eggs

1 tablespoon vanilla extract

1 3/4 cups all purpose flour (or 8 oz Soft White wheat flour)

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups chocolate chips

1 cup cocoa powder

Preheat oven to 350º. Line cookie tray with parchment paper.

Mix peanut butter and sugar in a bowl. Add egg and stir until well combined. Set aside.

In the bowl of a stand mixer, beat butter and sugars until thoroughly combined. Add eggs and vanilla. Mix until well incorporated. Mix together flour, cocoa, baking soda, and salt in a bowl. Add to creamed mixture. Blend until just combined. Stir in chocolate chips.

Use a small cookie scoop to scoop out a peanut butter dough ball. Use a medium cookie scoop to scoop out a chocolate cookie dough ball for the top and for the bottom of the peanut butter ball. Press both chocolate dough balls around peanut butter ball, sealing the edges, and shaping into a somewhat flat cookie. Continue making cookies, placing them about an inch apart on cookie tray. Bake until cooked through, about 15-20 minutes. Allow cookies to cool for several minutes before transferring to a cooling rack. Serve with milk. Enjoy!

Marbled Royal Icing Cookies

Looking for something special to make for Valentine's Day? Look no farther! These cookies are SO fun to make and eat! (Despite the long instructions, they are actually very easy to make!)

This basic recipe can be changed up in so many great ways! You can mix up the cookie flavor (by using sugar cookie, chocolate sugar cookie, shortbread, gingerbread, etc.) and mix up the flavoring in the icing (by using clear vanilla, almond, lemon, orange, raspberry, strawberry, mint, cinnamon, cherry, coconut, etc.) to create whole new flavor combos every time you make these cookies! They are totally DELISH! (For another yummy recipe, check out last year's Valentine's Day cookies!)

Marbled Royal Icing Cookies

Design ideas from HERE and HERE

Icing recipe from Wilton.com

Makes 2 dozen

To make the cookies you will need:

2 dozen cookies (I used Shortbread, but you can use any sturdy roll-out cookie)

1 batch royal icing (recipe follows)

pink food coloring (I used Wilton)

For royal icing:

3 tablespoons meringue powder

4 cup (about 1 lb.) confectioners' sugar

6 tablespoons warm water

*Make sure that your bowl and beaters are grease-free - the icing won't set up if they aren't!* Beat all ingredients for about 7-10 minutes on low speed in a stand mixer (or 10-12 with a hand mixer). Test the icing for proper consistency using the '10-second rule'. Just take a spoonful of the icing and drop it back into the bowl. It should take about 10 seconds to disappear into the rest of the icing. If it takes less than 10 seconds, keep mixing, if it takes more than 10 it is too thick, so add a little bit of water to the icing.

Once the icing has reached the proper consistency, color a portion of the icing pink (or color of choice), and leave the rest white. Transfer into zip-top bags with a very small hole cut in the corner, (or use a grease-free decorator tip - I used #2). Outline the cookie with main color, then "flood" the entire cookie by filling the outlined space with the same color icing. Use contrasting color to make design.

To make heart border: After cookie has been "flooded", apply dots of icing around edges of cookie in contrasting color, about 1/4 inch away from the edge of the icing outline. Take a toothpick and run it through the center of all the dots, creating little hearts (You don't need to lift the toothpick out of icing when doing each dot, just make it one continuous motion).

To make swirl design: After cookie has been "flooded", make horizontal lines across cookie using contrasting color. Then drag toothpick up and down (as if drawing the letter "S") through the icing to make swirls. (There is a great photo tutorial here.)

To make dot border: After cookie has been "flooded", add evenly spaced dots around the border of the cookie. (If you want the dots to sit on top of the icing, instead of sink into it, just allow the flooded cookie to harden for 5 minutes before adding dots.)

Let cookies sit uncovered at room temperature until completely dry (this may take 12+ hours).

Wishing you Happy Baking, and a very Happy Valentine's Day. Enjoy!

Peanut Butter Fudge

Not only is this yummy fudge easy to make, it also takes very little time to make! Great to whip up when you're sweet tooth is calling : ) (I'm thinkin' if you made this in a larger dish, it would be delicious with a layer of chocolate fudge on top - yummm!)

Peanut Butter Fudge

Adapted from AllRecipes.com

Makes an 8X8 dish

1/2 cup butter

2 1/4 cups (packed) brown sugar (or honey sucanat)

1/2 cup milk

3/4 cup peanut butter

1 teaspoon vanilla extract

3 1/2 cups sifted confectioners' sugar

In medium saucepan melt butter over medium heat. Mix in brown sugar and milk. Bring mixture to a boil and, stirring frequently, continue to boil for 2 minutes. Remove pan from heat. Add in peanut butter and vanilla. Stir well. Add confectioner's sugar. Beat mixture until smooth. Pour in an 8x8 dish that has been lined with foil and buttered. Smooth out evenly. Chill until firm. Lift foil out of dish and cut fudge into squares. Enjoy!

Chocolate Chip Cookie Dough Truffles

Turning cookie dough into truffles...what a yummy idea!

This delicious recipe is super fun and easy to make. For a dainty addition to your next luncheon or tea, place truffles in mini-cupcake papers! So CUTE!

Chocolate Chip Cookie Dough Truffles

Adapted from GimmeSomeOven.com

Makes about 5 dozen

2 1/2 cups flour (or 12 oz Soft White Wheat flour)

1 tsp. salt

1/4 tsp baking soda

1 cup (2 sticks) butter, room temperature

3/4 cup granulated sugar (or honey sucanat)

3/4 cup packed light brown sugar (or honey sucanat)

2 tsp. vanilla

1/3 cup milk (or soy milk)

1 cup mini semi-sweet chips

14 oz chocolate bark

In a large bowl beat together butter and sugar until fluffy (by hand or with mixer). Stir in milk and vanilla. Mix together flour, baking soda, and salt. Add dry ingredients and stir until incorporated. Mix in chocolate chips.

Cover dough and chill for about an hour in fridge.

When dough is firm, roll into 1-inch balls. Place on wax-paper lined baking sheets, and freeze for 30 minutes.

Melt chocolate according to package directions. (Be sure it is well melted to make dipping easier). Dip frozen dough into chocolate using a fork and tap on side of dish so excess coating will drip off. Return to wax-paper lined tray. Drizzle more chocolate on top if desired. Chill truffles until set, and store in the fridge in an airtight container for up to a week. Enjoy!

Chocolate Crinkles with Mint Truffle Kisses

These are so yummy! Chocolatey, minty, rich, and delicious. I thought these would be just the thing for my 100th post :) Yay!

You could totally mix these up by changing the extract and using different flavored kisses. (Such as raspberry, caramel, coconut, peanut butter, or anything else you can think of!)

These not only look pretty, but are actually very easy to whip up - good reasons to make some soon! Yummers!

Chocolate Crinkles with Mint Truffle Kisses

Adapted from RecipeGirl.com

Makes about 5 dozen

2 cups flour (or 10 oz Soft White Wheat flour)

1 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 tsp salt

2 cups sugar (or honey sucanat)

1/2 cup vegetable oil

4 large eggs

1 tsp vanilla extract

1 tsp peppermint extract

1 cup powdered sugar

1 bag of Mint Truffle flavored Hershey's Kisses (can use peppermint, or plain instead)

Whisk together flour, cocoa powder, baking powder, and salt in medium bowl.

In separate bowl whisk together sugar, oil, and eggs until thoroughly combined. Stir in extracts. Stir dry ingredients into wet, until just combined. Cover and refrigerate for 2 hours.

Preheat oven to 350º. Line baking sheets with parchment. Form dough into 1 tablespoon sized balls. Roll in powder sugar. Space 1 1/2 inches apart on baking sheets. Bake until cookies crackle, and dough no longer looks raw (about 11-13 minutes) Don't over-bake! Unwrap kisses while cookies bake. As soon as cookies come out of the oven, place a kiss into the center of each cookie. (If you don't want the kisses to melt too much, you can place in the fridge or freezer shortly after placing kisses onto the cookies). Allow to cool completely before transferring to airtight container. Enjoy!

Soft Pretzel Bites

Mmmm....These little cheese-filled bites of yumminess are so good! Great for dunking in mustard, marinara, or cheese sauce...Whatever strikes your fancy!

Soft Pretzel Bites

Adapted from Baking Obsession

Makes about 4 dozen

2 tsp active dry yeast

2 tbls + 1 tsp brown sugar (or honey sucanat)

1/4 cup warm water

1 cup warm milk

3 cups flour (or 15 oz Soft White Wheat flour)

2-3 oz finely chopped (or shredded) cheddar cheese

6 cups water

1 tbls baking soda

1/4 cup olive oil

1-2 tbls coarse salt

Combine yeast, 1 tsp. brown sugar, and warm water. Let sit 5-8 minutes, or until foamy. Place remaining 2 tbls brown sugar in separate bowl with warm milk. Add flour. Knead until dough forms ball (add more flour if necessary). Place in oiled bowl, rolling around so as to coat dough. Cover and allow to rise until doubled (1 1/2 - 2 hours)

Line baking sheet with parchment.

Place dough on lightly floured surface and cut into four pieces. Stretch each piece into a 12-in rope. Roll into 12X4 inch (horizontal) rectangle. Gently press 1/4 of the cheese into lower third section of the rectangle, leaving a 1/2 inch border on bottom edge. Pull bottom of dough over cheese and press firmly to seal. Continue to roll log up, making a tight rope. Cut into 12 pieces, and pinch the sides closed, so the cheese won't fall out. Place on baking sheet. Repeat with 3 remaining dough sections. Allow to rest uncovered for 30 minutes.

Boil water in saucepan. Add baking soda and reduce heat. Cook pretzels in batches for about 20 seconds in gently simmering water until slightly puffed, turning once (if possible). Using a slotted spoon drain pretzels before placing on baking sheets once more. Brush with olive oil and sprinkle with coarse salt. Bake pretzels in batches until golden brown and puffed (about 15-17 minutes).

When pretzels are removed from oven brush lightly with butter, if desired. Serve immediately. Enjoy!

Vanilla Frozen Yogurt

Tangy and sweet, creamy and cold. That's right, I'm talkin' bout FroYo.

This recipe is extremely yummy, and takes only a few minutes to throw together. Feel free to deviate from the original by adding whatever mix-ins your feeling at the moment. Yumm-o!

Vanilla Frozen Yogurt

Adapted from 101Cookbooks.com

Makes about 1 quart

3 cups Greek yogurt (can use regular)

3/4 cup sugar (or honey sucanat)

1 tsp vanilla extract

Mix together all ingredients. Stir until sugar is fully dissolved. Stick in the fridge for 1 hour. Freeze in ice cream maker according to the manufacturer's directions. Enjoy!

Cream of Broccoli Soup

Yummm......a hearty, satisfying soup for the colder days up ahead. This recipe is easy to make, and reheats well. Grab yourself a spoon, and get ready for a comforting bowl of deliciousness :)

Cream of Broccoli Soup

Adapted from Allrecipes.com

Serves 6

2 tablespoons butter

1 onion, chopped

1 stalk celery,, chopped

1 quart (4 cups) chicken, vegetable or "no-chicken" broth

8 cups broccoli florets

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

salt and pepper to taste

In a medium stock pot melt 2 tbls. butter. Add onion and celery. Saute until tender. Add broth and broccoli. Simmer covered for 10 minutes. Puree soup using a stick blender, or regular blender. Return to heat.

In small saucepan, melt 3 tbls. butter over medium heat. Add flour and milk. Cook until thick and bubbly, stirring often. Add to soup. Season with salt and pepper. Enjoy!

Garlic Cheese Crackers

Crisp, buttery, and cheesy. That is what these crackers are.

They are easy to throw together, and yummy to snack on :)

Cheese Crackers

Adapted from Cherry Tea Cakes

1 1/2 cups grated cheddar cheese

6 tablespoons unsalted butter

3/4 cup flour (or 3.5 oz Soft White Wheat flour)

1/2 tsp dill

1/2 tsp granulated garlic

1/2 tsp salt

1 tablespoon half-and-half

Preheat oven to 350º.

In the bowl of a stand mixer combine cheese, butter, flour, dill, garlic and salt. Mix on medium until mixture reaches a sandy consistency. Add half-and-half. Knead into a ball, then form into a log. Cut into 1/4 inch thick slices, and place on parchment lined sheet. Bake for 12 to 15 minutes, or until golden brown. Cool on rack before transferring to airtight container. Enjoy!

Milk Chocolate Ice Cream with Brownie Bits

Oh, wow! This ice cream is extremely rich, and extremely DELISH! It's creamy, and it's chocolatey. Very indulgent! Give it a try sometime soon. You won't be disappointed :)

Milk Chocolate Ice Cream with Brownie Bits

Adapted from Annie's Eats

Serves 4

For the brownies:

1/2 cup (1 stick) butter, cut in pieces

4 oz unsweetened chocolate, chopped

1 1/4 cups sugar (or honey sucanat)

2 large eggs

1 tsp. vanilla extract

1/2 cup all-purpose flour (or 2.5 oz Soft White Wheat flour)

pinch of salt

1/2 cup semisweet chocolate chips

For the ice cram:

8 oz milk chocolate, finely chopped

1 1/2 cups heavy cream

1 1/2 cups whole milk

3/4 cup sugar (or honey sucanat)

pinch of salt

4 large egg yolks

To make brownies:

Line 8X8 dish with foil, and lightly grease. Set aside. Preheat oven to 350º.

Melt butter in small saucepan. Add chocolate and whisk until melted. Remove from heat. Whisk in sugar, eggs, and vanilla. Fold in flour and salt. Mix in chocolate chips. Pour into prepared dish and smooth out batter. Bake until center is just set, about 30 minutes. Cool completely. Cut half of brownies into small bits for ice cream. Set aside. (Eat or freeze remaining brownies).

To make ice cream:

In a heatproof bowl, placed over a pan of simmering water, combine milk chocolate and heavy cream. Heat until chocolate is melted and smooth. Remove bowl from heat and place mesh sieve over bowl for use in next step.

Combine milk, sugar, and salt in medium saucepan. Heat until sugar dissolves. In a separate bowl whisk together egg yolks. When milk mixture is warm, add a small amount to yolks while whisking constantly. Add yolk mixture to milk mixture and continue cooking, stirring constantly, until mixture thickens slightly, and coats the back of a spoon. (Heat to about 170º - 175º on an instant-read thermometer). Remove from heat, and pour through sieve into chocolate mixture.

Cover and chill in refrigerator until cold. Freeze in ice cream maker according to manufacturer's instructions. After ice cream is frozen, fold in brownie bits. Freeze in airtight container until ready to serve. Enjoy!

Strawberry Glacé Pie

Strawberry pie....one of the most delicious ways to welcome summer into your kitchen. The fresh, aromatic berries filling the air with a sweet aroma....

Its just plain lovely. Especially when the recipe is as easy and scrumptious as this one. (My mom has been making this version for over a decade, so I'm not sure where the recipe originally came from, haha!)

Strawberry Glacé Pie

1 8'' or 9'' pie crust, cooked and cooled

6 cups (approx) fresh strawberries, washed, hulled, dried, and cut in half

1 cup sugar (or honey sucanat)

3 tbls. cornstarch

1/2 cup water

Mash enough strawberries to measure 1 cup. (It takes about 1 1/2 - 2 cups). In a medium saucepan mix sugar and cornstarch. Add water and mashed strawberries. Cook at medium heat until the mixture boils. Boil for 1 minute. Let cool.

Mix remaining strawberries with half of the cooked mixture. Pour into pie crust. Spoon remaining strawberry mixture evenly on top of berries. Refrigerate pie until cold. Serve with a dollop of whipped cream on top, if desired. Enjoy!

Creamy Cauliflower Soup

Are you in need of a quick and easy dinner? How about whipping up this creamy and delicious soup!

This is a breeze to throw together, and it is very satisfying. You can serve it with some cheddar biscuits for hearty and scrumptious meal. Yum!

Creamy Cauliflower Soup

Adapted from this recipe

Serves 4

1 medium onion, chopped

2 tablespoons olive oil

2 cups chicken or "no chicken" broth

1 medium (2 1/2 pound) cauliflower, cored and chopped into florets

4 oz cream cheese, cut into 6 pieces (or I used 1/2 cup plain greek yogurt)

1/4 cup heavy cream (can use half-and-half or whole milk)

1 tablespoons chopped fresh chives, plus more for garnish (can use dried)

salt and pepper, to taste

1/2 cup shredded cheddar cheese

In a large saucepan, cook onions in olive oil over medium heat until soft and lightly browned, about 10 minutes. Add broth and cauliflower. Bring to a boil. Cover, reduce heat, and simmer for 15-20 minutes, or until cauliflower is tender.

Add cream cheese (or greek yogurt), and mash cauliflower with a potato masher. Stir in the cream. Puree with an immersion blender, (or in a regular blender in batches). Stir in chives. Season with salt and pepper to taste. Serve hot with cheddar cheese and chives sprinkled on top. Enjoy!

Chocolate Turtle Cake - It's My 1st Blogiversary!

Yep, its my Blogiversary! Exactly one year ago today, I published my first blog post. That is so hard to believe! These past 12 months have seemed to fly by so quickly. I've had such a blast having my own blog, but without you all I probably wouldn't have kept it up. So thank you for taking the time to read it! It means so much to me : ) Heres to many more years of fun in the blogosphere!

This is actually a cake I made for my mom's birthday, but I thought this would be an opportune time to share the recipe. It is a little bit involved, but totally doable if you tackle it one step at a time : )

Super rich, super chocolatey, super delicious! Definitely a crowd pleaser. Yum!

Chocolate Turtle Cake

Serves 12

3 Cake Layers (recipe below)

Caramel Filling (recipe below)

Chocolate Filling (recipe below)

Caramel Frosting (recipe below)

Chocolate Ganache (recipe below)

Place one cake layer on a cake stand. Using caramel frosting, pipe a frosting border around the top edge of the cake to make a barrier (so the filling won't leak out). Spread half of the caramel filling evenly over cake. Pipe half of the chocolate filling evenly over caramel filling, spreading it out to the edges of the cake. Top with second cake layer and repeat the process. Top with last cake layer. Frost entire cake with caramel frosting, reserving some to use as garnish. Slowly pour ganache over top of cake and allow to drip down the sides. Allow ganache to set. Pipe decorative rosettes of caramel frosting on top of cake, and place pecan halves in the center of each rosette. Enjoy!

For the cake:

Adapted from this recipe

1 1/3 cups cake flour (or 6.5 oz Soft White wheat flour + 2 tbls cornstarch)

1/2 cup dutch processed cocoa (I used "natural" processed)

1 cup sugar (or honey sucanat)

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) butter, room temperature

1/2 cup whole milk, divided

3 large eggs

1 teaspoon vanilla extract

Preheat oven to 350°. Grease three 8-inch cake pans and line with parchment paper.

Lightly beat eggs, vanlla, and half of milk in a bowl. Mix until incorporated. Set aside.

Equip your mixer with whisk attachment and sift the flour, sugar, cocoa, baking powder and salt into the mixer bowl. Add butter and remaining milk. Beat on medium speed until smooth (about 4 minutes), scraping bowl as needed.

The mixture may start out rough looking, then turn thick and paste-like. After beating, add one-third of the egg mixture and mix on medium for two minutes. Add another third and beat for two minutes (the mixture will start to increase in volume). Add last third of the egg mixture, and beat for two minutes more.

Divide batter evenly between pans, (I use a kitchen scale to do this), and level out smooth. Bake for about 20-25 minutes. Cake is done when it springs back slightly when touched in the center, and a toothpick comes out clean.

Allow to cool completely in pans, (the cake should pull away form the sides of the pan as it cools, but if it doesn't, just run a knife around the edges to release). Once cooled, remove from pans and peel parchment paper off.

For the caramel filling:

2/3 cup dulce de leche (homemade* or store-bought)

1/3 cup chopped pecans

Stir together dulce de leche and pecans. Set aside until needed.

*To make homemade: Pour one can of sweetened condensed milk into a saucepan. Cook over low heat, stirring often, until it thickens and turns golden brown. (This might take up to an hour). (Reserve 1/3 cup to use in the frosting, and use the rest for the filling. If you're a little short, don't worry about it - you don't have to have exactly 2/3 cup).

For the chocolate filling:

Adapted from this recipe

1/2 cup (1 stick) butter, softened

2 2/3 cups confectioners' sugar, sifted

1/3 cup half-and-half

1 1/2 teaspoons vanilla

1/2 cup cocoa powder, sifted

In the bowl of an electric mixer, cream butter. Mix in cocoa powder, vanilla, and confectioners' sugar. Add half-and-half. Beat until creamy. Set aside until needed.

For the caramel frosting:

Adapted from this recipe

3/4 cup (1 1/2 sticks) butter, softened

2 cups powdered sugar

1 tablespoon heavy cream

1/2 teaspoon vanilla

Pinch of salt

1/3 cup dulce de leche

In the bowl of an electric mixer cream butter and sugar on low. Add cream, vanilla, and salt. Beat until there are no lumps. Scrap down bowl. Add dulce de leche. Beat until incorporated. If frosting is too thick, add a little bit more cream. Set aside until needed.

For the chocolate ganache:

Adapted from this recipe

8 oz. semi-sweet or milk chocolate, finely chopped

3/4 cup heavy cream

Make ganache after the cake is frosted and ready to go. Place chocolate in heatproof bowl. Pour cream in a saucepan and bring to a simmer. Pour cream over chocolate. Let stand for 1 minute. Whisk until smooth. Allow to cool for about 10 minutes, (if it thickens too much it will be difficult to pour over the cake). Slowly pour over cake, letting it drip down the sides. Enjoy!

Dainty Sandwich Cookies

I absolutely love these treats - decadent chocolate sandwiched between two crisp, buttery cookies. Deliciousness! And the sprinkling of salt and sugar on the tops? Pure genius! It really brings out the flavors of the cookie.

These are surprisingly easy to whip up. I like to roll my dough out between sheets of plastic wrap - I just find it to be easier. However, the dough is easy to work with, so feel free to roll them out strait on the countertop. Either way, roll some out soon : )

Dainty Sandwich Cookies

Adapted from 101 Cookbooks

Makes about 2 dozen, 1 1/2-inch cookies

2 1/2 cups whole wheat pastry flour (or 12.5 oz Soft White wheat flour)

1 teaspoon baking powder

scant 1 teaspoon salt

2 tablespoons + 1 teaspoon poppy seeds

6 ounces (1 1/2 sticks) butter, room temperature

2/3 cup brown sugar, packed (or honey sucanat)

2 large egg yolks

1 tablespoon vanilla extract

2-3 tablespoons milk

1 tablespoon big flaky sea salt (optional)

1 tablespoon turbinado sugar (optional) (or honey sucanat)

6-7 ounces (I used 12 oz) dark, semi-sweet, or milk chocolate, chopped

additional equipment: 1 1/2-inch cookie cutter

Preheat oven to 350°, with the racks in the top third of the oven.

Whisk together flour, baking powder, salt, and poppy seeds in a medium bowl. Set aside

In a separate bowl, beat butter until fluffy and creamy (by hand or with an electric mixer). Mix in sugar and scrape down bowl. Mix in egg yolks and vanilla. Stir in flour mixture by hand, being careful not to overmix. If dough seems dry, add the milk. Dump out dough on counter and knead it a few times so it comes together. Divide and form dough into four discs. Wrap in plastic and chill in the fridge until firm, about 30 minutes.

Roll out dough 1/8-inch thick on a floured surface (or between two pieces of plastic wrap). Stamp out using a 1 1/2-inch cookie cutter. Place 1-inch apart on parchment lined cookie sheets. Place in fridge or freezer until well-chilled. Sprinkle with a small pinch of turbinado sugar and sea salt.

Bake for about 7 minutes, or until edges are golden brown. Cool completely on a wire rack. When cookies are cool, and you're ready to assemble the cookies, melt chocolate in double boiler, (or in a bowl placed over a pot of simmering water). Spread 1/2 teaspoon of the melted chocolate (I spread 1 tsp) on one cookie, and spread out almost to the edge. Top with another cookie and press together until chocolate is nearly coming out. Repeat with the rest of the cookies. Allow chocolate to set before transferring to an airtight container. Enjoy!