Brownie Muffins

These are great when you want a brownie, but you want single-serve brownies. It’s great, because one of these has a center piece, a corner piece, and an edge piece.

I didn’t change much at all, because this is a super simple recipe. If you want brownies, but without the mess of cutting them, definitely make these.

I found the original recipe here. I wasn’t sure if they were muffins or brownies, but really, you could make these as brownies in a pan and it would work just the same. If you love a chocolatey treat, then these are for you!


Yield: 1 dozen muffins

4 oz. semisweet or bittersweet chocolate, coarsely chopped
½ c. butter, cut into pieces
1/3 c. plus 1 tbsp. flour
1/3 c. cocoa powder
1/8 tsp. salt
2 eggs
¾ c. sugar

Preheat oven to 350°F. Line a muffin tin with paper liners and set aside.

In a medium heatproof and microwave safe bowl, heat the chocolate and butter in 20-second intervals until melted. Set aside.

In a small bowl, sift together flour, cocoa, and salt.

Using a mixer with the whisk attachment, whisk together eggs and sugar until thick and pale, about 4 minutes. Reduce speed to low, and slowly add in the chocolate mixer. Take the bowl off the mixer, and add the flour mixture. Fold in with a spatula until mixture is just combined.

Divide batter between the liners, filling them about three-quarters full. Bake in the preheated oven for 13-16 minutes, or until a toothpick inserted into the center of the muffins comes out with a few moist crumbs.

Transfer to a wire rack and let cool for 10 minutes before removing from the pan, then allow to completely on a wire rack.

Double Chocolate Pecan Bread Pudding

This recipe is fantastic! It makes enough for a 9×13 pan, but when I made it I used an 8×8 square pan and a loaf pan. It’s delicious. Chocolate in the custard and chocolate chips in the actual bread pudding – heck yes a double load of chocolate.I found the original recipe here, and the only thing I changed was I ran out of Kahlua (the travesty!), and substituted milk for the heavy cream and the remainder of the Kahlua I didn’t have.The more I write on the blog, as in number of posts, I realize how much I just want to get to the recipe. So, I hope that my readers don’t mind when I have a short post, because I just want to share the food. Enjoy this!


Yield: 1 9×13 pan

5 c. cubed bread (day old, or stale)
½ c. chocolate chips
½ c. chopped pecans
1 c. brown sugar, packed
¼ c. cocoa powder
1½ tsp. cinnamon
½ tsp. cardamom
Pinch of salt
5 eggs, lightly beaten
2 c. milk
½ c. Kahlua
1 tsp. vanilla

Spray a 9×13 pan with non-stick stray. Put the cubed bread in a baking dish. Sprinkle the chocolate chips and pecans over the bread. Set aside.In a large bowl, combine the brown sugar, cocoa powder, cinnamon, cardamom, and salt. Add the eggs, and whisk until combined.Add the milk, Kahlua and vanilla. Whisk until thoroughly incorporated.Pour the mixture over the bread cubes, and let sit 45 minutes to an hour, or until soaked through.Preheat oven to 350°F. Bake the bread pudding for 60-75 minutes, or until the custard is set. Check halfway. If the bread is getting dark, cover with aluminum foil. Let cool before serving.Best if served warm with ice cream or whipped cream on top!

Raspberry Smacks

I made these for a New Year’s Party as well, and they turned out very well. I had some homemade raspberry jam that my mom gave me, and they made the perfect filling for these squares.

There is a sweet shortbread type crust, a raspberry jam filling, and a brown sugar meringue on top. I saw a picture of these, and I wasn’t too sure about them, but I was so pleasantly surprised.

I found this recipe in one of my cookbooks – a Company’s Coming Sweet Treats book. It did not disappoint, even though I didn’t know what to expect. If you are looking for a new recipe to try that’s a little out of the ordinary, I would highly recommend this one!


Yield: Approx. 16 squares, depending on cut size

For the crust:

2 egg yolks
1½ c. flour
½ c. brown sugar, packed
½ c. butter, at room temperature
1 tsp. baking powder
1 tsp. vanilla
¼ tsp. salt

For the filling:

1 c. raspberry jam (store bought or homemade)

For the topping:

2 egg whites, at room temperature
1 c. brown sugar, packed

Preheat oven to 350°F. Line a 9×9 inch square pan with foil or parchment paper.

To make the crust, whisk all crust ingredients in a large bowl until crumbly. Press into the bottom of the prepared pan. Set aside.

Drop teaspoonfuls of jam over the bottom layer, and spread evenly.

In a medium bowl of a mixer fitted with a whisk attachment, whip egg whites until frothy. Add brown sugar, in three increments, beating well after each addition, until stiff peaks form.

Spread meringue mixture over the jam. Bake in the preheated oven for about 25 minutes until golden. Let cool completely on a wire rack. Slice, and serve.

Peaches and Cream Bars

These are so reminiscent of both summer, and peach pie. They are so good, and pretty easy to make as well.The best part is that you can use both fresh peaches, or canned or jarred peaches. I had some jarred peaches, and I used them, and these turned out great. They were also easy because the crust and the topping are the same mixture, you just have to save a little bit of the crust and use it at the end.I found the recipe here, and they did not disappoint. If you are in the throes of the winter blues, go make these to bring back a little bit of sunshine!


Yield: Approx. 3 dozen bars, depending on cut size

For the crust/topping:

3 c. flour
1½ c. sugar
¼ tsp. salt
1½ c. butter, chilled and cubed

For the filling:

4 eggs
2 c. sugar
1 c. sour cream
¾ c. flour
Pinch of salt
2 lbs peaches, sliced thin

Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper.In a large bowl, whisk to combine the flour, sugar, and salt. Cut in the butter with a pastry blender until the butter is evenly combined and the mixture is crumbly.Reserve 1½ cups of the mixture, and set aside. Press the rest of the mixture into the prepared pan, and press into a firm layer. Bake in the preheated oven until golden brown, about 12-15 minutes. Let cool on a wire rack until at least 10 minutes.In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour, and salt, and whisk again. Fold in the sliced peaches.Pour the filling mixture over the baked crust, and sprinkle remaining mixture over the peach mixture in an even layer.Bake in the preheated oven until top is browned and filling is set, about 45-50 minutes. Cool at least 1 hour on a wire rack before slicing and serving.

Cinnamon Roll Cheesecake

I love cheesecake! I don’t make it often, because Paul hates the texture of cheesecake, but I saw this recipe and had to try it. Paul even said it smelled good enough to eat, and that was quite a thing to say.

It was a fairly easy recipe, and interesting as well. You make the crust, a cheesecake batter, and a cinnamon roll filling. You parbake the crust, then layer the cheesecake batter and the cinnamon roll filling. Bake it up, then ice it like a cinnamon roll with cream cheese frosting, and you have a cinnamon roll cheesecake!

I might just make this for my annual Christmas baking. The original recipe was from here, and is definitely a recipe you want to try if you like cheesecake, cinnamon rolls, or both!


Yield: 1 cheesecake

For the crust:

1½ c. nilla wafer or graham cracker crumbs
4 tbsp. sugar
1 tsp. cinnamon
5 tbsp. butter, melted

For the cheesecake batter:

3 8-oz. pkgs. cream cheese, softened
1 c. sugar
3 tbsp. flour
4 eggs
1 c. sour cream
2 tsp. vanilla
2 tsp. cinnamon

For the cinnamon filling:

2 c. brown sugar, lightly packed
5 tbsp. cinnamon
¾ c. flour
12 tbsp. butter, melted

For the cream cheese icing:

2 tbsp. cream cheese, softened
6 tbsp. butter, softened
1½ c. icing sugar
4-5 tbsp. milk

Preheat oven to 325°F. In a medium bowl, combine all crust ingredients. Press into the bottom of a 9-inch springform pan.

Bake for 10 minutes. Remove and let cool. Turn oven down to 300°F. Transfer a baking pan full of warm water to the lower rack of the oven.

To make the batter, in the bowl of a mixer, combine the cream cheese, sugar, and flour. Scrape down the side of the bowl. Add eggs, one at a time, beating after each addition. Add the sour cream, vanilla, and cinnamon. Beat until well combined. Set aside.

In a medium bowl, combine the filling ingredients. Whisk together the brown sugar, cinnamon, and flour. Stir in the melted butter, and combine well.

In the cooled crust, sprinkle about ¼ of the filling mixture over the crust. Top with 1/3 of the cheesecake batter. Layer the filling over the cheesecake batter. Repeat, ending with a layer of the cinnamon filling on top.

Bake cheesecake in preheated oven for 1 hour. Turn oven off, and leave cheesecake in hot oven for 1 hour. Remove from oven and let cool to room temperature.

Once at room temperature, transfer cheesecake to refrigerator and chill until cold.

To make the icing, in a medium bowl combine cream cheese and butter until smooth. Add vanilla and icing sugar, and mix again until smooth. Add milk to a smooth consistency. Pipe icing over cooled cheesecake, and refrigerate until ready to serve.