DesertCulinary

I agree - these are quite tasty! We made the chocolate version awhile ago and used the fun potato masher method to flatten them!

Here are a couple we've made lately... Bittersweet Brownie Peanut Butter Bonbons These are dense, decadent, chewy and fudgy brownie bites stuffed with chunky peanut butter-cream cheese filling. These are some Chocolate Chip-Cherry Bars.

Here are some Banana Bars with Browned Butter Pecan Frosting we made a few days ago. This is the Valentine's Day treat we took into the office for treat day yesterday. Red Velvet Cupcakes with a generous swirl of a "cooked" flour buttercream frosting. We also served some cream cheese shortbread hearts dipped in bittersweet chocolate or iced with a white chocolate poured fondant.

Thanks! I was very happy with how the glaze ran too! Thank you! And might I add your peanut butter cupcakes look fantastic! Here are some homemade jellies we did - they are kind of like a soft gum drop texture-wise. They are intensely flavored with tart cranberries and sweet raspberries! Fun to make, but a pain to get cut!

Here's a Brickle Bundt Cake that we tested out last night... It went over quite well at my partner's office - I was happy to see that the layering of toffee bits, sugar, toasted walnuts and cinnamon inside the cake held up so well.

I finally got around to making the Chocolate Oatmeal Almost-Candy Bars today! I didn't get to sample the finished product, but have been told that they taste like that retro Chunky candy bar encased with a salty/sweet oatmeal peanut cookie! Very clean to cut too - the fudgy layer is somewhat soft, yet firm enough to hold its shape.

Thanks for sharing that Ling! Beautiful sweets and it sounds like it was a great time! Here's what I made the other day - Chocolate-Peppermint Cheesecake Candy Cane Bars. The base is made out of those Candy Cane Joe-Joe's from Trader Joe's (their version of Oreo's, except they have a peppermint creme filling). These were intense chocolate bars with a pound of chocolate in the filling and another half in the glaze! The candy canes on top were more for decoration than anything, but the people who enjoyed these today loved snacking on them after they devoured the bars!

I prefer dark chocolate, but in this cake I quite liked the milky sweetness paired against the rich cake. I didn't find it cloyingly sweet and from what I heard, the people who enjoyed it agreed. The saltiness from the chopped nuts and peanut butter did help to cut the sweetness, but yes, it was still quite sweet.

For the work treat this week I made the Crunchy Milk Chocolate–Peanut Butter Layer Cake from Nancy Olson (Via Food and Wine) This was quite a moist and decadent cake with three layers of milk chocolate ganache! They were quite surprised with how much they loved the crunchy meringue/peanut/peanut butter/chocolate/Rice Krispie layer inside!

I made some pistachio butter cookies today - tossed half with confectioners' sugar and gave the other half a white chocolate drizzle and a sprinkling of chopped pistachios.

I made some Espresso Caramels today - they were soft and chewy, yet held their shape pretty well.

We had a simple, yet very comforting dish of spinach and ricotta-stuffed shells for our dinner tonight. I used some Asiago instead of Parmesan this time and added a couple pinches of crushed red pepper for heat.

Thank you!

I needed to make some cupcakes as a thank you, so I did these Maple-Walnut Cupcakes with Candied Walnuts. The cupcake is where the walnuts hide and the frosting holds the maple with a decadent maple buttercream. We sampled a couple for dessert before giving them away

I agree - I've made quite a few things from this book and they have been good!

Hee hee, yes it does look like a mountain in the pictures! It was actually about 9 to 9 1/2 " across and just about 6" tall. It was an unusual chocolate chip cookie recipe - a lot of the fat actually comes in the recipe later on in the form of heavy cream. In between the layers is cream cheese whipped and lightly sweetened with confectioners' sugar. It seemed to help cut the sweetness from the cookies.

While I didn't get any and Jeff technically had his piece before dinner, I made a giant 5 layer chocolate chip cookie cake yesterday. This cake was a blast to make and got a great response from his co-workers. I need to make this one again soon so I can at least taste a bite!

It was pretty cold outside (26 degrees!) this morning, so I warmed up the kitchen to make these Chocolate and Cinnamon Chip Blondies which we enjoyed after dinner tonight!

Hi Jensen - you will find the full recipe when you click on the link at the bottom of the post under "recipes" . No onions, but I did use a couple cloves of garlic!

Last night we had a Chipotle Chicken and Tomato Soup... And tonight I made a Whole Wheat Pasta Arrabbiata with Arugula...

We are getting ready to move into the new house this week, so I thought I should make us something to munch on while we are busy unpacking. So, I made these Lavender-Scented Lemon Pistachio Biscotti today.

Sadly, we finished up the last of some Soft Baked Butterscotch-Chocolate Chip cookies tonight that I made a couple days ago for the Wednesday treat day. Soft, slightly chewy and a pleasant butterscotch background.

We had the leftovers from some pork tenderloin with roasted plums and rosemary that I made last night. Sharp with a slightly sweet hint of vanilla from a vanilla bean that was in the roasting liquid with the plums.

Here are some Quadruple-Chocolate Fudge Ginger Cookies that I made to snack on... there is bittersweet, unsweetened, white and semisweet chocolate used and a full cup of crystallized ginger for a punch of sweet heat. They are a little fudgy/chewy and kind of like individual drop brownies.

I have a ton of fresh cranberries to get used up, so I made the Not-Just-For-Thanksgiving Cranberry Shortbread Cake for a treat day this week. It starts out by making a sharp cranberry/orange jam The cake itself is like a cross between a chewy sugar cookie and a soft cake - unusual, but very delicious. It was a little hard to tell it when it was done as I didn't want to puncture that sugary-crisp top. I loved the thick and striking deep red layer - I will have to try this one again as a Thanksgiving time dessert!