Browse Category by Desserts
Baking, Desserts, Recipes

The Best Chocolate Frosting In The History Of The Universe

I’m not joking.

Rich – VERY rich – it hardens a bit when it’s refrigerated – so you get that “magic shell” effect – just a bit – like a chocolate cake with an expensive ganache on it.  I used Ghirardelli Dark Chocolate Chips – but you could use regular semi-sweet, expensive Valhrona or ScharffenBerger if you like.  This is actually a double batch – which made enough to ice 3 layers plus the whole outside with about 1/2 cup leftover.  It’s a process – not a quick frosting – but it’s worth every second you put into it.

It’s not overpoweringly sweet (if you use a dark chocolate like I did anyway) – its sweet – but not cloyingly so.  Definitely a plus.  My usually frosting-phobic husband declared this “The best frosting he’s ever had!”

I got the original recipe from – this version below is doubled.  Pick which one you want!

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Desserts, Frosty Beverages, Light and Healthier, Mom Approved, Recipes

Tiramisu Iced Coffee

Great low-cal way to cool off and have something sweet in the evening.  If you’re caffeine sensitive – be sure you use decaf instant coffee!

Tiramisu Iced Coffee
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Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 1

Tiramisu Iced Coffee

TIP: Make the mixture ahead so that you just add the milk, vanilla and ice to 3 Tbsps of powder mixture!

In an air tight container mix: ½ C. creamer ½ C. coffee granules ½ C. sweetener ¼ C. cocoa powder


  • Ingredients:
  • 1 Tbsp. Fat free vanilla flavored non dairy powdered creamer
  • 2 Tsp. Instant coffee granules
  • 2 Tsp. No calorie sweetner or 2 packets
  • 1 ¼ Tsp. Unsweetened cocoa powder
  • ½ C. fat free milk
  • ¼ Tsp. Vanilla
  • 1 ½ C. crushed ice or 8 to 12 cubes
  • Fat free Readi-wip


  1. In a tall glass, combine creamer, coffee granules, sweetener, and cocoa in a blender, add milk and whir it up a little to dissolve the creamer & coffee mixture. Add the ice and whir it up until it is thick and no more chunks of ice are left. Pour into a tall glass and add a swirl of fat free whipped topping.

Desserts, Recipes

Ghirardelli Chocolate and Biscoff No Bake Cookies

These fabulous and easy no bake cookies combine two of my favorite things.  I love Ghirardelli chocolate – if you’re going to eat chocolate, eat good chocolate – and Biscoff spread.

I first flew Delta airlines not too many years ago, and became immediately addicted to these cookies.  Oh gosh!  I was absolutely thrilled when I found I could buy the spread, made from the cookies, in my local supermarket.

ghirardelli & biscoff no bake cookies

This is a new take on an old favorite.  Be sure you use quick oats, and be sure you let the mixture boil – at a full rolling boil – for a full minute – or they wont set up!

Ghirardelli Chocolate and Biscoff No Bake Cookies
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Ghirardelli Chocolate and Biscoff No Bake Cookies


  • 1/2 C. Butter (1 Stick)
  • 1 1/2 C. Sugar
  • 1/2 C. Milk
  • 4 Tablespoons Ghirardelli Cocoa Powder
  • 1/2 C. Biscoff Spread (if you cant get this, peanut butter works - but isnt as good)
  • 2 tsp. Vanilla
  • 3 1/2 Cups Quick Cooking Oats


  1. In a small saucepan, combine Butter, Sugar, Milk and Cocoa Powder and bring to a full rolling boil
  2. Boil for exactly one minute - set a timer - don't skimp!
  3. Remove from heat, stir in the Biscoff spread and the vanilla until well combined
  4. Pour over quick oats in a large bowl
  5. Scoop cookies onto parchment paper with a 1 tsp scoop or teaspoons
  6. Cool and enjoy - I store mine in the fridge because if the house gets hot, these get messy!

Desserts, Homemade Not Storebought, Recipes

Easy Dark Chocolate Ganache Frosting Recipe

Dark Chocolate Ganache Frosting Recipe

Homemade frosting is easy. Don’t buy those tubs of chemicals anymore.  I promise you can do this with no experience at all.

I just whipped this up to put on top of some suped-up cupcakes, I’ll share that recipe later.  This frosting is going to knock your socks off – and deserves it’s own post!

Dark Chocolate Ganache Chips

Easy Dark Chocolate Ganache
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Easy Dark Chocolate Ganache


  • 1 C. Dark Chocolate Chips - I use Ghirardelli or Scharfenberger if I can get them
  • 1/2 C. Whipping Cream
  • 1 tsp. Espresso Ground Coffee Beans


  1. Place a glass bowl over a saucepan with about 2 cups of water in it. Make sure the water doesnt touch the bottom of the bowl
  2. Pour the cream and the coffee granules into the glass bowl and whisk well
  3. When the cream starts to get warm, pour in the chocolate
  4. When the chocolate starts to melt, start whisking it into the cream
  5. keep whisking until the chocolate is completely melted
  6. Remove from heat and continue to whisk until the frosting is thickened.
  7. Eat with a spoon............I mean, put it on your cupcakes 🙂

Baking, Budget Friendly, Desserts, Recipes

Easy Apple Crisp

Easy Apple Crisp Recipe

I love apple crisp.  It’s easy to make, tastes wonderful with whipped cream or vanilla ice cream, and uses up apples that might not be great to eat out of hand.

I remember an apple crisp recipe from my childhood that was something to dream about.  I’m pretty sure I’m remembering a dream, because I’ve NEVER been able to replicate it.  I can remember it being really moist and the top super sweet and full of cinnamon.  While these are all elements of every apple crisp, none seem to taste like the one in my memory….hence the reason I think I dreamed it up.

This recipe is a REALLY good one, if not the one of my dreams – and is super simple to throw together.  Easy for a quick Sunday dinner dessert or as a way to use up apples that might be a bit soft.  Give it a try and let me know what you think!

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Desserts, Entertaining, Homemade Not Storebought, Recipes, Weeknight Favorites

Raspberry Crumble Bars a la the Barefoot Contessa

I saw Ina make these on her show the other day and they looked so yummy I had to try.  I followed the recipe exactly and they were great.  Then I made them and used orange marmalade and they were CRAZY good.  You could use any jam you like, apricot preserves would be really tasty also!  Blackberry jam just popped into my head and I’m going to have to get some at the store.


Ina Garten’s recipe calls for really high quality jam, but I just used Smuckers and it was really tasty, so don’t stress about that too much.  The pic below is for the Raspberry version I made.  I think instead of almonds on the apricot, toasted walnuts would be really yummy.  This is a pretty versatile recipe that’s easy to modify.  Full credit to Barefoot Contessa, but make it your own with your own twist!  I was also thinking of using almond extract or amaretto in place of the vanilla extract for certain fruits also.  Yummy!

Raspberry Crumble Bars a la the Barefoot Contessa
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Raspberry Crumble Bars a la the Barefoot Contessa


  • 1/2 Lb Unsalted Butter, softened
  • 3/4 Cup Granulated Sugar
  • 1 Tsp Vanilla or Almond Extract
  • 2 1/3 Cup All Purpose Flour
  • 1/2 tsp. salt
  • 10-12 oz (2/3 to 3/4 cup) Raspberry Jam (or marmalade, or apricot jam, or whatever you like!)
  • 2/3 Cup Granola (no fruit please)
  • 1/4 Cup nuts - sliced almonds, chopped walnuts, whatever goes with the jam you chose


  1. Preheat Oven to 350 Degrees
  2. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
  3. In a separate bowl combine the flour and salt and whisk lightly (you could sift, but i hate sifting.)
  4. With the mixer on low, slowly add the flour mixture to the butter mixture, mixing until it almost comes together in a ball.
  5. Lightly pat about two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides.
  6. Spread generously with the jam.
  7. Mix the granola into the remaining dough with your hands. Break the dough into small bits, and distribute it on top of the jam, covering most of the surface.
  8. Sprinkle the nuts on top.
  9. Bake the bars for 30-35 minutes, until lightly browned.
  10. Cool and cut into bars for serving.