I’m back! Thanks for your patience this past month. This was the 1st break I’ve taken from Easybaked in nearly 4 years, but there are just some times in life that knock you over and even your favorite things (like baking and blogging!) hold no appeal.
We lost my beautiful mom very quickly last month to aggressive cancer. She is woven through this collection of recipes in so many ways. She taught me how to bake, she shared her best dessert ideas, and she helped me brainstorm new and creative ways to remake a recipe.
She was my biggest fan. As I post this recipe later this week, I will miss her text; “Honey, I loved your blog post- are you bringing those home this weekend? They look so good!”
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Ah peanut butter… I just crave it sometimes! Add chocolate and you pretty much have achieved perfection in the dessert world (at least in my humble, not-allergic-to-peanuts, view). These cupcakes are easy to make and they won’t last long! Here’s how to make them: (printable recipe)
- 1 1/2 cups of dark chocolate chips
- 1 stick (4 oz.) salted butter
- 2 T. cocoa powder
- 4 egg yolks
- 6 egg whites
- pinch of salt
- 1/2 c. sugar
- 3 sticks (1 1/2 cups) butter (softened to room temperature)
- 1 cup of creamy peanut butter
- 3 cups powdered sugar
- 1 Tablespoon vanilla
- One bag of mini Reese cups (optional for decoration)
- Preheat oven to 350 degrees
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A few months ago I made coconut macaroons– yum. I love coconut. I kept thinking that the macaroons would be good with chocolate. I used Nestle’s new Dark Chocolate Morsels in a Triple chocolate cheesecake a few weeks ago and decided then and there that the dark chocolate cheesecake would be perfect with the coconut macaroons. I didn’t get too creative with this recipe- I just used the coconut macaroon recipe and spread it in the bottom and used the dark chocolate cheesecake recipe over the top—-fingers crossed and YUM! It worked wonderfully!
This recipe is not hard, but it is going to take you some time, so you will want to make it ahead.
- Oreos (2 to 2 1/2 cups, finely crushed)
- 1/4 c. butter (melted)
- 2 egg whites (beaten until soft peaks form)
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“Blessed be the God and Father our Lord Jesus Christ, which according to His abundant mercy has begotten us again unto a lively hope by the resurrection of Jesus Christ from the dead. To an inheritance incorruptible and undefiled, and that fades not away, reserved in heaven for you. Who are kept by the power of God through faith unto salvation ready to be revealed in the last time.
“Wherein you greatly rejoice though now for a season, if need be, you are in heaviness through manifold temptations. That the trial of your faith being much more precious than of gold that perishes, though it be tried with fire, might be found unto praise and honor and glory at the appearing of Jesus Christ: Whom having not seen, you love, in whom, though now you see Him not, yet believing, you rejoice with joy unspeakable and full of glory.” (I…
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