5 Minute Pita Chips…* 
It has been 81 days since my last blog post and I am astonished at how much my life has changed since February 23. Not only did I take on a completely new overwhelming, yet extremely rewarding job, but I moved into my dream condo downtown Chicago in the heart of ‘the loop.’ 

I’m happy to say I’m finally beginning to feel settled into both, and with a little spare time on my hands, I’m BACK IN BUSINESS! Wahooo! Time for a celebration, and by that I mean, a fresh batch of chocolate chip cookies! :)
As most of you can relate, moving out of an old apartment (house or condo) and into a new one is very expensive and completely time consuming. Without any time or money on my side, my diet consisted of mini marshmallows, frozen meals, chocolate chips, pb&j, and the occasional splurge of fresh pita bread and hummus.

There were several times when I paced back and forth in the grocery store debating the items in my cart—99% of the time, these things went back on the shelf because I couldn’t justify stuffed chicken breasts, salted pita chips, and fresh squeezed orange juice over paint, packaging tape, and pillows.

It wasn’t long before I started to get creative in my cramped and empty kitchen. With a few spices on hand, a drizzle of olive oil, and a few slices of pita bread, I crafted homemade pita chips in less than 5 minutes. And to be completely honest, they taste better than the $5.99 16oz. bag of Stacy’s; but I’ll let you be the judge of that. Enjoy! 
The Ingredients…*
1 package pita bread (I used Kronos Honey Wheat)
2 tablespoons olive oil
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon sea salt
The Instructions…* 
(1) Preheat oven to 4000° F; Line cookie sheet with tin foil and spray lightly with cooking spray
(2) Cut each pita into 8 triangles or ‘wedges
(3) Arrange wedges on baking sheet, and brush with oil
(4) Sprinkle with garlic powder, pepper, garlic salt, and a dash of sea salt for texture
(5) Bake 8 to 12 minutes, or until toasted and golden, rotating pan halfway through 
(!!) Watch carefully for they burn easily
Serve immediately, or store in Ziploc bag for up to 2 days.
Dip 'em in hummus, tabouleh, or peanut butter...or just enjoy alone!
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Raspberry and Chocolate and Ganache, oh my! Ever since I made my ‘Chocolate Covered Strawberry Cupcakes,’ I’ve been dying to try another recipe using tart fruit and bittersweet chocolate. Since it also happened to be my cousin Kara’s 30th Birthday weekend, I thought something pink would simply be fabulous.

Raspberries seemed to be the perfect fit J Plus, she’s the kind of girl with a teeny tiny sweet tooth and I didn’t want to overwhelm her with something overpowering and sugary. 

The richness of the dark chocolate is balanced out perfectly with the tart raspberry frosting and the drizzle of bittersweet ganache. The cupcake is airy and pairs wondrous with the thick, tangy buttercream. 

Happy Birthday, Kara! Hope your birthday was as sweet as you :)
The Ingredients…*
…Recipe by: Martha Stewart
Makes 12 (I doubled this)
For the Dark Chocolate Cupcakes
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream 
 
For the Raspberry Buttercream
1 cup unsalted butter, room temperature
4-6 cups powdered sugar (depending of your sweetness level & desired consistency)
1/2 cup seedless raspberry jam
Splash of pure vanilla extract
Dash of sea salt, for taste

For the Chocolate Ganache Drizzle
…Recipe by: Martha Stewart
Makes 1 ½ cups---you will have leftovers!
8 ounces semisweet or bittersweet chocolate
1 cup heavy cream
1/8 teaspoon coarse salt
The Instructions…*
First up, Prepare the Cupcakes:
(1) Preheat oven to 350° F; Line 12-cup standard muffin tin with paper liners.
(2) Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy.
(3) Add eggs, one at a time, beating well after each, then beat in vanilla.
(4) With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
(5) Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, about 20 to 25 minutes.
(6) Cool in pan 5 minutes; transfer to a wire rack to cool completely.
Next, the Raspberry Buttercream:
(1) Using the bowl of an electric mixer, beat butter and raspberry jam at a low speed, until light and fluffy. Add in vanilla and salt.
(2) Add powdered sugar, 1 cup at a time, until you reach a consistency that you desire.
(3) Pipe, or frost onto cupcakes, as desired.
Finally, the Chocolate Ganache:
(1) Coarsely chop chocolate (serrated knife works best for this)
(2) Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).
(3) Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
(4) Chocolate will often settle on the bottom or sides of the bowl. Scrape dish with a rubber spatula to incorporate all of it.
(5) Once desired consistency is reached, use a fork to drizzle chocolate lightly over tops of cupcakes.
Now, the best part: the taste test. I'll admit it. I had to taste a couple to make sure the taste was consistenly carried throughout the entire batch ;)
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Lofthouse Sugar Cookies…*
Costco cookies. Cloud cookies. Crack cookies. You name it. These famous Lofthouse originals are recognizable at every social gathering I’ve ever been to. There’s always the one person who signs up to bring the dessert and shows up with a case of these bad boys—or wait, was that always just me? :/ 

Either way, I know I’m not the only person in this world that has a secret crush on Mr. Lofthouse. These soft pillows of sugary dough are topped off with a dreamy, creamy vanilla frosting and loaded with rainbow jimmies that get stuck in your teeth. I love ‘em. They taste just like a classic vanilla cake—soft and crumbly in all the right spots. ;)
 I dare you to stop at just one. In fact, I'll give you a prize if you have the willpower to do so...because I'm pretty sure it's next to impossible.
The Ingredients…*
…Recipe by: Eat Live Run  
For the Cookies:
1 1/3 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon vanilla
1 egg
5 1/2 tablespoons butter, softened
1/3 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon salt

For the Vanilla Frosting:
…Recipe by: Martha Stewart
4 sticks (1 pound) unsalted butter, softened
6 cups sifted confectioners' sugar
1/2 teaspoon vanilla extract
1 pinch of salt
The Instructions…*
First up, Prepare the Cookies:
(1) Preheat the oven to 350° F. In a large bowl, combine together the flour, baking soda and salt. Set aside.
(2) Using an electric mixer (or your hand), cream together the soft butter and sugar until light and fluffy. Add the egg and beat for about three more minutes until well combined.
(3) Alternate adding the buttermilk and the flour to the mixture, starting and ending with the flour.
(4) Add the vanilla and beat on medium until everything is combined and the batter is smooth.
(5) Pipe out (or scoop out) the batter onto a lined baking sheet, leaving about two inches of space between each cookie. 
(6) Bake for about twelve minutes or until the edges start to turn golden.
(7) Let cookies cool completely; meanwhile, prepare the Vanilla Frosting…
Next, the Vanilla Frosting & Sprinkles:
(1) Put butter in bowl of an electric mixer. Beat on medium-high speed until pale and creamy, about 2 minutes.
(2) Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total.
(3) Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more.
(4) Divide evenly among small mixing bowls; add food coloring drop by drop until you reach desired shade.
(5) Frost and cover with rainbow jimmies…and enjoy!
Oh, and Happy Birthday to my big brother bear, Joe Joe—shipped all the way to him in Greensboro, North Carolina from little ol’ me in Chicago :)
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Thin Mint Truffles…*
It’s that time again….it’s GIRL SCOUT SEASON! I know I’m not the only one out there that occasionally makes a meal out of Thin Mints or Tagalongs. There’s something about helping out a good cause that cancels out any ounce of guilt that may trail overindulgence. 

Believe it or not, I waited 365 days to make this recipe. I had the blog post saved as a draft and the recipe book marked to my favorites. The only thing I was waiting on was a single box of Thin Mint Girl Scout Cookies (….which by the way, cost $4.00/box nowadays...!?!)

Add a scoop of cream cheese and a bag of Andes chocolates to your box of Thin Mints,  and you have yourself a truffle that’s too good to resist. This mint chocolate flavor combination enhances the already decadent Thin Mint cookie, and makes for the perfect St. Patty’s Day celebratory treat. 
I really wish they would just make Girl Scout Cookies available year round—my life would be so much easier; but since the chances of that happening are slim to none, I will have to survive on homemade Girl Scout Cookies, like my peanut butter-packed-Tagalongs and toasted-coconut-topped-Samoas that I made last year. Something tells me that a batch of homemade ‘Do-Si-Dos’ are in my near future… :)
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The Ingredients…*
…Recipe inspired by Gilly Cakes
1 box Thin Mint Girl Scout Cookies
3 oz. cream cheese, softened
1 bag Andes Baking Chips
Sprinkles, cookie crumbs, or green candy melts for decorating

Note: You can always use the regular size Andes Chocolates and cut them up if you can’t find the baking chips.
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The Instructions…*
(1) Put both sleeves of cookies into food processor, process until finely chopped crumbs are formed (or do as I did, and crush them up inside a plastic Ziploc bag)
(2) Pour crumbs into a bowl and add softened cream cheese
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(3) Mix together with a fork
(4) Roll into truffle sized balls (≈15-20 depending on size)
(5) Refrigerate for an hour (or freeze for 30 minutes)
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(6) Melt Andes Baking Chips in double boiler (or microwave, using 30 second intervals)
(7) Carefully cover each truffle in chocolate and tap off excess
(8) Place each truffle on wax paper on a cookie sheet (top with sprinkles or drizzle with candy melts before chocolate sets)
(9) Refrigerate until chocolate is firm and enjoy! :)
Thin Mints are taken to a whole new level with these crunchy cookie truffles!
By the way, if you are wondering where you can buy Girl Scout Cookies, use this ‘Cookie Locator’ to find the location nearest you!
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‘Snickers Stuffed Chocolate Chip Cookies…*
Yes, I know, Lent season has officially started. Most of my friends have given up sweets, soda, and swearing. Call me crazy, but I could NEVER give up sugar. EVER. I tried to give up chocolate last year, but failed miserably.  This year, I think my addiction for chocolate (and well, all things sweet) has gotten the best of me.

Now, when I’m standing in the checkout lane at the grocery store, the 99¢ candy bars start calling out to me.  Someway, somehow, they end up printed on my receipt and smeared on my face before I even make it home. Shameful, I know.

These cookies are the result of one of those ‘shameful’ moments. As we already know, soft, buttery, homemade chocolate chip cookies are phenomenal on their own; but when you stuff them ‘n’ top them with thick slices of chewy, caramely, nutty Snickers bars, they are transformed into a rich, gooey, flavor-packed treat.    
If that doesn’t tickle your fancy, try stuffing these cookies with Butterfingers, Fudge Brownies, or Peppermint Marshmallows. 
The Ingredients…*
Recipe by: Baker’s Royale
2 cups all-purpose flour
1/2 teaspoon baking soda
16 tablespoons unsalted butter
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups Snickers, sliced (approximately 4 king size candy bars or one bag of mini size Snickers)
1 cup chocolate chips
The Instructions…*
Yields 24-30 cookies
(1) Preheat oven to 350° F and cut Snickers bars into 1/4 inch slices.
(2) Place flour and baking soda together in a bowl and whisk to combine; set aside.
(3) Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, about 1 to 3 minutes.
(4) Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.
(5) Add sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, and then, whisk mixture for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
(6) Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
(7) Using a small cookie scoop or spoon, scoop out dough and flatten it into a round disc. Next, place a Snickers slice on top. Fold edges over Snickers to seal it in. (*Optional and highly recommended: Press in chopped Snickers on top for added richness).
(8) Place cookies 2 inches apart on parchment lined baking sheets.
(9) Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies...and enjoy before they disappear! :)
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‘Be my Valentine’ Chocolate Ganache Cupcakes…*
Valentine’s Day is one of those celebrations that can be either cherished and memorable or bittersweet and disregarded. For me, it has always been a day filled with sugary treats and homemade crafts. As a little girl, I enjoyed filling my classmates’ homemade mailboxes (aka decorated shoeboxes) with candy conversation hearts and Looney Toons Valentines. As a teenager, I sent secret candy grahams to my best girlfriends and all of my little crushes (which by the way was the best idea ever).  

Now, as a young adult, I find that Valentine’s is a day filled with sharing and reflecting on everyone you have been blessed with in your life. You don’t need to be ‘in a relationship’ to cherish this day, for it is simply a day to celebrate those you love with words of affirmation and small acts of kindness. It’s not necessary to shower your loved ones with candies and cards, fancy dinners and flowers….although I was pleasantly surprised to find a dozen roses waiting at my doorstep...not mad about it…just saying ;)

Instead, send a handwritten card to your family or bake a special treat for your friends to show them just how much you really care. Here are some ideas from my sweet tooth to yours…
The Ingredients…*
‘One-Bowl’ Chocolate Cupcakes
Cupcake Recipe by: Martha Stewart
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil (I used vegetable oil)
1 teaspoon pure vanilla extract

Chocolate Ganache  
Ganache Recipe by: Martha Stewart
2/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon corn syrup

Handwritten Messages
2 ounces white chocolate, melted
Pastry bag with fitted tip
The Instructions…*
First up, the Chocolate Cupcakes
Yields 18-20 cupcakes
(1) Preheat oven to 350° F.
(2) Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
(3) Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
(4) Divide batter evenly among muffin cups, filling each 2/3 full.
(5) Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.
(6) Transfer to a wire rack; let cool completely.
Next, prepare the Chocolate Ganache
(1) Heat cream in a small saucepan over medium heat.
(2) Place chocolate and corn syrup in a small bowl. 
(3) Pour hot cream over chocolate mixture, and stir until smooth. Use immediately. 
Finally, Dip, Dry, & Decorate the Cupcakes  
(1) Turn cupcakes upside down and dip into ganache until cupcake is completely covered.
(2) Invert cupcakes and allow 30 minutes for ganache to set.
(3) Melt white chocolate in microwave in 30 second intervals, stirring in between, until completely melted.
(4) Transfer to pastry bag with fitted tip and write messages on top of ganache.
(5) Allow an additional 30 minutes for chocolate to set.
(*) Store cupcakes in airtight container for up to 3 days.
Other ideas to sweeten up this Valentine’s Day:
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[mini] Vanilla Milk Chocolate Cupcakes…*
Proving that opposites do attract, this bold vanilla cupcake pairs oh-so-beautifully with an ultra-sweet chocolate frosting. Show your Valentine just how much they mean to you with these straight-from-the-heart cupcakes. These minis will appease all chocolate & vanilla lovers because they incorporate the best of both worlds. A moist vanilla bean cake is topped with a dollop of milk chocolate buttercream and garnished with a milk chocolate heart. Annnddd the best part of all is that they are bite size…which means you can eat more than 1 without feeling too guilty JHappy Valentine’s Day lovers, enjoy! 
The Ingredients…* 
Vanilla Bean Cupcakes
Vanilla Cupcakes by: Bake at 350
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg, room temperature
2 large egg yolks, room temperature
1½ teaspoons vanilla extract

Milk Chocolate Buttercream
Chocolate Buttercream adapted from: Brown Eyed Baker 
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1 teaspoon vanilla extract
2/3 cup milk chocolate chips, melted and cooled
The Instructions…* 
First up, the Vanilla Bean Cupcakes
(1) Adjust oven rack to middle position; heat oven to 350° F. Line standard muffin pan with paper or foil liners
(2) Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
(3) Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, about 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
Next, prepare the Milk Chocolate Buttercream
(1) Using the wire whisk attachment of an electric mixer, whip the butter on medium-high speed for 5 minutes, scraping the bowl if needed.
(2) Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing well.
(3) Finally, add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, or until all of the chocolate is well incorporated.
How to make Chocolate Valentine Hearts
Use leftover chocolate chips to create quick & easy chocolate heart toppers! 
(1) Melt chocolate in microwave in 30 second intervals, stirring in between, until all morsels are completed melted. 
(2) Pour chocolate into pastry bag with fitted tip (or Ziploc bag) and draw (or trace) hearts onto a wax-paper lined baking sheet. Sprinkle with edible glitter or sparkles and allow time to cool and harden. (I placed my baking pan directly in the freezer to harden the chocolate faster)
(3) Once hardened, peel back wax paper to reveal homemade chocolate heart toppers! See, how easy was that?! J
Finally, Frost & Garnish the Cupcakes
Frost cupcakes as desired and garnish with edible glitter or chocolate hearts <3
Share these mini treats with your Valentine….or not ;)
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Sideline Sugar Cookies…*
The ‘Super Bowl’ is a term that should be associated with the annual football game that determines who the champion is of the NFL. More often than not, however, it is thought of as one of the top ‘at-home’ party weekends of the year.

Since I am not a huge fan of football, I use it more as an excuse to host (or attend) a party with all of my friends, surrounded with delicious appetizers and intoxicating beverages. Annnnnd I get to sick back and watch all of the new commercials that cost bajillions of dollars to air for 0.2 seconds. What. A. Waste. Of. Money.

Although this all sounds fun and pleasurable, there is only one thing missing: dessert—it is the most important part after all. 

After shoveling down mounds of taco dip, half a dozen buffalo wings, and spoonfuls of pasta salad, your guests won’t want to eat a heavy piece of cheesecake. Opt for something light and festive, like these Vanilla Almond Sugar Cookies with a glazed royal icing. Shaped as footballs, jerseys and matching helmets, these cookies can be decorated to complement your favorite team. If you’re short on time, check out my Super (Duper) Cupcake Cake and Cocoa Krispie Footballs from last year. 
The Ingredients…* 
Vanilla Almond Sugar Cookies
Vanilla Almond Sugar Cookie Recipe by: Bake at 350
3 cups unbleached, all-purpose flour
2 teaspoon baking powder
1 cup sugar 
2 sticks (salted) butter, cold
1 egg
3/4 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

Royal Icing 
Icing Recipe by: Joy of Baking
2 large egg whites
2 teaspoons fresh lemon juice 
3 cups powdered sugar, sifted 
The Instructions…* 
Vanilla Almond Sugar Cookie Recipe by: Bake at 350
(1) Preheat oven to 350° F
(2) Combine the flour and baking powder, set aside.
(3) Cream the sugar and butter. Add the egg and extracts and mix. 
(4) Gradually add the flour mixture and beat just until combined, scraping down the bowl, if needed. The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
(5) Roll onto a floured surface and cut into shapes. Place on parchment (or Silpat) lined baking sheets (*if time allows, freeze the cut out shapes for 10 minutes before baking—it helps them keep their shape!)
(6) Bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack. 
Next, prepare the royal icing… 
Icing Recipe by: Joy of Baking
(1) In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth.
(2) Separate into small bowls and use gel food coloring to obtain desired icing colors. Using a piping bag, outline the cookies a thicker royal icing (see notes below). 
(3) Once outline is dry, go back and "flood" the cookies using a thinner icing (see notes below)
(4) Finalize cookies with details once the top coat has dried (about 2 hours)
Helpful Hints from Joy of Baking 
(*) The right consistency to cover or "flood" sugar cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. Another test is to take a cookie and place a small amount of icing in the center of the cookie.

(*) Using a small knife, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners’ sugar. Conversely, if the icing is too thick, add a little water. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.  Cover with plastic wrap when not in use.

(*)Check out the how-to video on Joy of Baking:  Royal Icing Tested Recipe & Video
Even though my cookies look like a 6 year old made them, I still think they’re kinda cute… right? I mean cut me a little slack, it was my first time using royal icing after all! I’ll do better next time...
Don’t forget to check out my Super Bowl dessert recipes from last year!! This football shapedpull-apart cake may look intimidating, but trust me, it is much easier to make than you think. Plus, I used a box cake mix and canned frosting to simplify it even more--I promise your guests will never know! 
These Cocoa Krispies are loaded with chocolate and peanut butter  and shaped like little footballs--perfect for passing ;)
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Salty Caramel Oat Bars…*
Salty Caramel seems to be one of those flavor combos that everyone loves. It is a trendy new flavor that has recently made a debut on many restaurant menus and dessert. When Sprinkles brought back their seasonal ‘Salty Caramel’ Cupcake, I knew I was in trouble. Thank God we are only allotted one free cupcake a day, or else I might not be alive today to write this post.  All joking aside, salted caramel brownies, puddings, truffles, hot cocoas, and lattes are popping up all over the country to meet the demands of their caramel-crazed fans. 

Something about adding sea salt to an already delicious square of chewy caramel makes for a seductive, yet satisfying, taste that sings to your heart and dances on your buds. I wanted to explore this sweet/salty classic combination in yet another form so when I found this recipe for Salty Caramel Oat Bars, I knew I had met my match. They truly are sensational in every form of the word. I challenge you to find someone to disagree.
The Ingredients…*
Recipe by: Cookies & Cups
1 cup butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 1/2 cups flour1 cups finely crushed pretzels
1 teaspoon salt
1 teaspoon baking soda
3 cups rolled oats
1 (14 oz.) can of sweetened condensed milk
1 (11 oz.) bag of caramel bits (As recommended, I just used a 14 oz. bag of wrapped caramels, minus 1/2 cup)
2 teaspoons vanilla
1 cup milk chocolate chips
1 cup chopped cashews
1 teaspoon coarse sea salt
The Instructions…*
(1) Preheat the oven to 350°
(2) Line a 15x10x1 inch pan with foil
(3) With your electric mixer beat butter and sugars together. Add eggs and vanilla until incorporated.
(4) On low speed add in your pretzels and flour, baking soda and salt. Slowly mix in your oats.
(5) Set aside 1 cup of your batter.
(6) Press remaining batter into prepared pan.
(7) In medium saucepan combine your caramels and sweetened condensed milk over medium heat until caramels are melted and mixture is smooth.
(8) Pour caramel on oat batter. Sprinkle the cashews, chocolate chips and remaining oat batter on top.
(9) Sprinkle your coarse sea salt evenly over top.
(10) Bake for 20-22 minutes until top starts to golden.
(11) Remove from oven and cool on wire rack.
(12) When cool lift bars from pan with foil and cut.
Sweet, chewy caramel sprinkled with that devilish sea salt will leave your mouth watering for more.
Throw a little milk chocolate and a handful of nuts into the mix and you might as well throw in the towel. 

Salty Caramel Oat Bars: 1

Me:  0
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Pepperoni Pizza Bread…*
Dear bakers and bloggers, followers and fans. I have a confession to make. This is the first time in a long time that I am sharing a recipe with you that’s not frosted, chocolatey, or covered in sprinkles. For once, I neglected my KitchenAid, abandoned my sugar canister, and left the peanut butter jar hidden in the lazy susan. For once, I baked something savory that does not need to be paired with a cold glass of milk. You’ll understand why when you taste this bread for yourself.

I was first introduced to this stuffed pizza loaf by Great Harvest and then again by my Aunt over Christmas time. She brought two homemade loaves that were both gone in 8 minutes flat if I recall correctly. By the time I grabbed a plate and made it to the serving platter on which they were sliced, all that was left were the ends. Ugh, who likes those darn butts anyway? Not me said the bee.

I had to find a way to recreate this bread in my own apartment so I could hoard it all to myself. Well…maybe not all of it. I made it for NYE to share with friends and then again this past weekend for my birthday and both times proved a success!
Cheers to my new savory endeavors and to this fabulous Pizza Bread stuffed with blended cheese, Italian herbs and thick sliced pepperoni! :)
The Ingredients…*
Recipe inspired by: Mommy’s Kitchen
1 can refrigerated pizza crust (I used Pillsbury® Classic Pizza Crust)
30 slices pepperoni (I used a 3.5oz package of Hormel)
1 tablespoon olive oil
2 tablespoons Italian seasoning (to include parsley, oregano, rosemary, thyme)
1 1/2 cups shredded cheese, your preference (I used a pizza blend and mozzarella)
Parmesan cheese, for garnish
Pizza sauce for dipping (jarred or homemade)
The Instructions…*
(1) Spray the counter with nonstick spray and lightly dust with flour. Using a rolling pin, flatten thawed pizza dough into a rectangle (about 10 x 16).
(2) Lightly brush dough with olive oil and sprinkle with 1 tablespoon of Italian seasoning.
(3) Arrange pepperonis to your liking and sprinkle with shredded cheese.
(4) Starting from one end, roll dough like a jelly roll and pinch seam to seal; place, seam side down, onto a baking sheet that has been sprayed with nonstick spray (or covered in foil).
(5) Brush top of roll with the more olive oil and sprinkle with remaining tablespoon of seasoning. Lightly dust with parmesan cheese and sprinkle with a small handful of shredded cheese, if desired.  
(6) Let dough rest for about 30-45 minutes in a warm place (I placed mine atop the warm oven).
(7) Preheat oven to 350°F and bake for 30-40 minutes, or until crust is golden brown and the bread is cooked through.
(8) Allow 10-15 minutes for bread to cool before slicing. Serve with heated pizza sauce on the side and enjoy!
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little shortcake...*