White Chocolate Seven Layer Bars

These are magical. That's the only way to describe these bars. I'm sure you've heard of the traditional seven layer bar. It's a classic. A delicious classic. But these take that to the next level.
Make these, cut them into circles with a cup, stand at the counter and eat the left over edges.
Calories don't count when you're standing up, right?
I thought so.

White Chocolate Seven Layer Bars
Adapted from Love From the Oven

  • 1 1/3 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 1 (14oz.) can sweetened condensed milk
  • 1 1/2 cups white chocolate chips
  • 1 1/4 cup flaked coconut
  • 1/3 cup slivered almonds
Preheat oven to 350.
Place the butter in a 13x9 pan and place in the oven to melt while the oven preheats.
Sprinkle the graham cracker crumbs over the melted butter. Press down. Pour the condensed milk over the graham cracker crumbs. Sprinkle the white chocolate chips and nuts over the condensed milk. Lastly, sprinkle the coconut. Bake for 20-25 minutes or until lightly browned.
Remove from oven and let cool for 30-45 minutes. Cut and enjoy.

Nutella Brownies

If you're like most, I've probably got you hooked with the title alone. Nutella seems to be all the rage these days and is absolutely exquisite in baked goods.
A few nights ago, a couple of friends and I decided to go for a nice dinner date at a restaurant in a little ghost town on a mountain near us. I thought it would be fun to make dessert for us and enjoy it somewhere after our dinner. We ended up wandering the little town at night carrying a plate of these brownies. After walking up and down hills and steps in my high heels, we settled on a picnic table. We ate at least two brownies each as we watched a group of people pass by on what appeared to be a ghost tour and laughed far too much.
So make these. Go to dinner. Skip dessert. Eat these instead. You won't regret a thing.

Nutella Brownies
Adapted from Forgiving Martha

  • 1/2 cup melted butter
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla
  • 3 egg whites
  • 1/3 cup cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Nutella
  • 1/2 cup white chocolate chips

Preheat oven to 350. Grease an 8x8 baking pan. I used a round pan.
Mix together melted butter and sugar.

Add vanilla and eggs. Mix well.

Add cocoa powder, flour, baking soda, and salt. Mix until completely combined.

Fold in Nutella and white chocolate chips.

Pour batter into pan.

Bake for 20-30 minutes or until a set and a tooth pick inserted in center comes out clean. Cool for 15-20 minutes and enjoy.

Double Chocolate Mint Cookies

Hi. My name is Amanda and I'm a bake-aholic.
It's true. I admit it.
I long ago got to the stage of this addiction where I simply embrace it. Luckily, I have a wonderful mister and friends who are more than happy to enjoy the copious amounts of brownies, cookies, and cakes.
This leads us to these cookies. Someone recommended that I make something combining chocolate and mint. Some of my loved ones are big fans of the combination so I took the challenge on.
These cookies are the perfect combination of chocolate and mint. The mint is not over powering but definitely still present.
Double Chocolate Mint Cookies
Adapted from Two Peas and Their Pod

  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon mint extract
  • 1/3 cup milk
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cocoa powder
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
Preheat oven to 325.
Beat together butter and sugars until light and fluffy. Mix in vanilla, mint extract, and milk. Once combined, add flour, baking powder, salt, and cocoa powder. Mixing until dough forms. Add both types of chocolate chips.
Drop by tablespoons onto a baking sheet. (I made my cookies with a mini cookie scoop) For small cookies bake for 8-10 minutes. For larger cookies, bake 10-12 minutes.
Cool and enjoy!

Perfect For Summer S'mores Blondies

It's a Saturday summer night. Friends are coming over. You don't have a fire.
Get out the graham crackers, marshmallows, and chocolate bars anyway! This dessert is quick to put together but will have everyone asking for more. It's perfectly gooey to remind you of the perfect smore.

Perfect For Summer S'mores

  • 6 tablespoons butter, melted
  • 1 cup brown sugar
  • 2 egg whites
  • 1 teaspoon vanilla
  • 1/2 cup finely crushed graham crackers
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1 1/4 cups mini marshmallows
  • 1/3 mini chocolate chips
  • Half a milk chocolate bar, cut into pieces
Preheat oven to 325.
Put melted butter in a medium bowl. Add brown sugar. Mix until combined. Add the egg whites and vanilla. Mix in the graham cracker crumbs, flour, and salt.
Pour in half of the batter into a greased 8x8 inch pan. (I used a round pan) The layer will be very thin. Spread it evenly so it covers the entire bottom of the pan. Sprinkle the marshmallows and mini chocolate chips over the batter. Pour left over batter over the marshmallows and spread. Next sprinkle the chocolate bar pieces over the newly poured batter.

Bake for 15-20 minutes or until lightly browned and set.
Cool for about 20 minutes and serve.

The Big Day

This past weekend, I made my first ever wedding cake and attended the wedding of one of my very best friends. I've known Chelsea for years and couldn't have been more excited to see her start her new life with someone she loves so much.
There's just something about weddings. I love the dresses, suits, flowers, rings, receptions, etc. I love it all, but more so, I love what they celebrate. To see two people make such a huge leap of faith because they know their love is stronger than anything that could come their way. Two people that have chosen that, more than anything, they want to spend everyday until their last growing with the other. That, if anything, is a cause for celebration.
So giving this cake as a gift for Chelsea and Danny to start their new lives together, was a complete honor for me. They've thanked me profusely, but what they do not realize is that nothing could make me happier than to make their big day a little better. So in all honesty, I want to thank them for trusting me with such an important task. I wish them all the best in this new journey filled with so much love and can only hope to have their little family supporting me on my big day in the future.

Red Velvet Cake
Adapted from Joy the Baker

  • 2 1/2 cups all purpose flour
  • 1 2/3 cup sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 1/2 cups oil
  • 1 cup buttermilk
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons vanilla
  • 1 oz red food coloring
Preheat oven to 350.
Mix all dry ingredients in a large bowl. Add all the wet ingredients into the dry ingredients. Mix with a wire whisk until well combined.
Grease two 8 inch cake pans. I put parchment paper circles at the bottom of my pans to prevent the cakes from sticking.
Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool partially in the pans for about 15 minutes then remove from pans and let cool completely before frosting.

Cream Cheese Frosting
Adapted from Joy the Baker

  • 8 oz. cream cheese at room temperature
  • 1 cup butter at room temperature
  • 1 1/4 teaspoons vanilla
  • 5 3/4 cups powdered sugar
Beat cream cheese and butter until creamy. Add vanilla. Then add the powdered sugar by the cup. Scrape the sides after each addition.
Then go ahead and frost!

Busy Busy Busy

Oh, what a beautiful life.
I say it all the time. Too often. Sometimes it's the only way to describe this life I lead.
I've got posts with new recipes lined up but in the mean time, here's a sneak peek into my life of baking recently.
White Chocolate Seven Layer Bars
Fourth of July Flag Cake
Bridal Shower Chocolate Cupcakes with Vanilla Buttercream Frosting
Wedding Homemade Confetti Cupcakes with Vanilla Buttercream Frosting
My very first wedding cake and cupcakes- Red Velvet with Cream Cheese Frosting