Her Modern Kitchen

Eating & Living in Austin, Texas

Desserts

Mocha Lotta Love Cakes with Chocolate Ganache Dip for Valentine’s Day

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If Valentine’s Day were a food, it’d be these heart-shaped Mocha Lotta Love Cakes — decadent chocolate cake, espresso buttercream, and dark chocolate ganache.  Make these cakes, and you’re sure to score a sweetheart on Valentine’s Day.

Mocha Lotta Love Cakes Cake Stand

My Mocha Lotta Love Cakes were 100% inspired by these sweet I saw on Amazon and just couldn’t pass up! I’m just way too easy when it comes to holiday-themed baked goods and sometimes go overboard. (These heart-shaped weren’t’ my only Valentine’s Day holiday splurge. Fortunately for you, My Mocha Lotta Love Cakes can also be made as cupcakes in case you have more willpower than I do, I provide directions below!)

Mocha Lotta Love Cakes Overhead

The truth is, I don’t really care about Valentine’s Day. <3M and I skip this holiday since our anniversary is 2 weeks after this universal day of love. Though, that doesn’t mean I won’t accept a sweet Valentine’s Day gesture if he decides to get me something (hint, hint if you’re reading this <3M!).

Mocha Lotta Love Cakes Pinterest

I love any kind of chocolate and coffee flavored dessert. In fact, our wedding cake was this same combination of rich chocolate cake filled with silky espresso buttercream which inspired these love cakes! It’s simply so decadent and feels so indulgent. Perfect for Valentine’s Day.

Mocha Lotta Love Cakes Bite

I added to the cake’s chocolate decadence by ‘icing’ my Mocha Lotta Love Cakes with a rich, dark chocolate ganache. Ganache seems intimidating but it truly only 3 ingredients and continuous stirring. It’s like a magical frosting that’s hard to mess up and looks super fancy. My one recommendation here is to freeze the cakes before dipping. It will make them easier to handle and won’t break off in the ganache when you turn them upside down for a dunk in some chocolatey love.

Mocha Lotta Love Cakes pink Sprinkles

Mocha Lotta Love Cakes Drizzle

To finish off my Mocha Lotta Love Cakes, and to make them extra special, I loaded them with and a drizzle of white chocolate.

These impressive Mocha Lotta Love Cakes will be hard for your Valentine to pass up and are sure to score you some extra sweetheart lovin’. Happy Valentine’s Day!

Mocha Lotta Love Cakes Sprinkles

Mocha Lotta Love Cakes Clean overhead shot

5.0 from 4 reviews
Chocolate Cake
 
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This is my go-to chocolate cake recipe. It never fails me, it's always delicious and ridiculously moist!
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Serves: 18
Ingredients
  • Wilton Silicon Heart Molds or cupcake liners/tins
  • 1½ cup all-purpose flour
  • 1½ cups granulated sugar
  • ¾ cup Dutch-processed cocoa, preferrable sifted
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ¼ cup vegetable oil
  • ¾ cup buttermilk, room temperature
  • ¾ cup hot water
  • 2 tsp instant coffee granules
  • 2 large eggs
  • 2 tsp vanilla
Instructions
  1. Preheat oven to 350*F
  2. Grease the baking molds with shortening (or baker's spray) and lightly dust with cocoa powder* then set aside
  3. Place all of the dry ingredients into the bowl of a stand mixer fitted with a paddle attachment, stir to combine.
  4. In a small bowl, warm the water then dissolve the coffee granules
  5. In a medium bowl whisk together the vegetable oil, buttermilk, eggs, and vanilla
  6. Slowly, add the hot-coffee water to the rest of the wet ingredients temper the eggs**
  7. Once combined, add the wet ingredients to dry and mix on medium for 2-3 minutes to create a thin batter
  8. Fill the prepared heart molds to about ¾ full***
  9. Bake for 17 minutes until a cake tester comes out clean (or 13-15 minutes for cupcakes)
  10. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely
  11. Trim the cake bottoms and cut off any excess as needed to ensure they sit flat and maintain a heart shape (skip this step for cupcakes)
Notes
* If you're making cupcakes, simply line the cupcake tins with liners and set aside, no need to grease and dust with cocoa
** Adding the hot water too quickly will cook the eggs
*** If you only have one mold, you'll need to wash, grease/dust, and fill the molds an additional 2-3 times

5.0 from 4 reviews
Espresso Buttercream Filling
 
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Serves: 2 cups
Ingredients
  • ½ cup shortening
  • ½ cup unsalted butter
  • 1 tablespoon meringue powder, optional
  • ¼ cup luke-warm water
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 4¼-1/2 cups confectioner's sugar
  • ¼ cup half and half
Instructions
  1. Dissolve the coffee granules in the water and set aside
  2. In a mixer, mix together the shortening, butter, and meringue powder (if using)
  3. Add in vanilla and coffee-water along with 2 cups of confectioner's sugar and mix to combine
  4. Gradually add more sugar, drizzling in the half and half until a soft, spreadable consistency is reached

5.0 from 4 reviews
Chocolate Ganache
 
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Serves: 1
Ingredients
  • 8 ounces dark chocolate chips
  • ½ cup heavy whipping cream
  • 1 teaspoon coffee granules
Instructions
  1. Pour all ingredients into a medium-sized saucepan
  2. Place the pan on the stove and melt the chocolate over low heat stirring continuously about 3-5 minutes
  3. When most of the lumps are melted, remove the chocolate from the heat and stir continuously until the ganache is smooth and shiny

5.0 from 4 reviews
Mocha Lotta Love Cae Assembly
 
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Serves: 18
Ingredients
  • chocolate cake hearts or cupcakes
  • mocha frosting
  • chocolate ganache
  • 1 cup white chocolate, melted*
  • sprinkles
Instructions
  1. Place the frosting into a piping bag fitted with anicing filling tip (Wilton 230)
  2. Fill the hearts from the bottom by gently squeezing the frosting into the center, right and left rounded tops of the heart and tip of the heart. While holding the cake you should be able to tell when it becomes full**
  3. Place the filled hearts onto a parchment lined tray and freeze for up to 2 hours before dipping in ganache. You must freeze the cakes before dipping so they don't break off into the ganache when dipped
  4. With the warm ganache, dip the tops of the frozen heart cakes (or cupcakes) into the ganache. If needed, use an offset spatula, spread the ganache evenly across the top of the cake to create a smooth, flat layer and cleaning up the edges as needed
  5. Let the ganache set a few minutes before drizzling with white chocolate or adorning with sprinkles
  6. Serve immediately or keep at room temperature for 2-3 days
Notes
* Melt the white chocolate using the same method as creating the ganache (omitting heavy cream and coffee). Place all the white chocolate in a saucepan over low heat. Stir continuously until fully melted. Pour the melted chocolate into a piping bag and snip a bit of the tip off to easily drizzle onto the cakes.
** If using cupcakes, simply fill as you would normally and freeze the cupcakes for at least 2 hours before dipping the tops into the ganache

 

The Peanut Butter Lover’s Monster Cookie

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The Peanut Butter Lover’s Monster Cookie is packed full of peanut butter flavor! Using both creamy and crunchy peanut butter plus peanut butter chips, these cookies are made for the PB fanatic.

Peanut_Buter_Lovers_Monster_Cookies_Overhead

I’ve had this Monster Cookies recipe in hiding for a quite a while now but wasn’t inspired to post it until I had a request from someone to make them the Pioneer Woman’s Monster Cookie recipe.

I had high expectations for the Pioneer Woman’s recipe but after one bite, I knew my own recipe was definitely tastier.

So, I offered a challenge to the original requester of the Pioneer Woman’s recipe — I’ll send you the cookies you requested but I’m also going to send MY version of Monster Cookies — the Peanut Butter Lover’s Monster Cookie and she could tell me who’s recipe was better.

peanut butter lover's monster cookie cooling 2

You wanna know who won?

Well….I’m not going to tell you but let’s just say, I was inspired to post my Peanut Butter Lover’s Monster Cookie recipe after the votes were tallied!

So, if you love peanut butter and if you love Monster Cookies, these Peanut Butter Lover’s Monster Cookies were made for you! Oh, and they’re gluten-free, too — made with 100% rolled oats! That’s just an added bonus!

My Peanut Butter Lover’s Monster Cookies are packed with peanutty flavor starting with two kinds of peanut butter — both creamy and crunchy. Then to max out the peanut butter flavor, I added peanut butter chips.

Next up, I mixed in mini M&Ms for that traditional Monster Cookie speck of color and semi-sweet chocolate chips because PB & chocolate are besties.

peanut butter lover's monster cookie cooling

Lastly, for a lit chew, I’ve added soft, sweet raisins — which are totally optional if you’re a raisin hater.

After you make the batter, roll the dough into HUGE balls, flatten them slightly on the cookie sheet and let them bake for 12-14 minutes. Afterwards, your house will smell like the most scrumptious peanut butter-filled palace. Enjoy!

If you’re up for the challenge I’d love to have you weigh in on the Pioneer Woman’s version and my PB Lover’s Monster Cookie recipe and let me know who’s you like better and why!

Happy Weekending, Friends!

peanut butter lover's monster cookie

Peanut Butter Monster Cookie Pin

5.0 from 4 reviews
Peanut Butter Lover's Monster Cookie
 
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Jumbo peanut butter filled Monster Cookies
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Ingredients
  • ¾ cup butter flavored shortening, like Crisco
  • 1 cup light brown sugar, firmly packed
  • 6 tablespoons granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ¾ cup creamy peanut butter
  • ¾ cup crunchy peanut butter
  • 4 cups rolled oats**
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup peanut butter chips
  • ½ cup semi-sweet chocolate chips
  • ½ cups raisins
  • 1 cup mini M&Ms
Instructions
  1. Preheat oven to 350* and line cookie sheets with a parchment paper and set aside
  2. In a mediums size bowl, mix together oats, baking soda, and salt, set aside
  3. In the bowl of an electric mixer, cream together the shortening and sugars until light and fluffy
  4. Add the vanilla extract and 1 egg at a time until fully combined with the mixer on medium-low followed by both the creamy and crunchy peanut butter
  5. Scrape down the sides and prepare to add the dry ingredients
  6. Add the dry ingredients (the oat-mixture) in three separate additions, ensuring each is fully combined before adding the next
  7. Add the peanut butter chips, chocolate chips, and raisins
  8. Gently fold in the mini M&Ms (or combine them with the mixer on low) so as not to break the M&M shells
  9. Using a 2-ounce scoop, place mounds of cookie dough onto the prepared baking sheets, allowing about 2 inches between each dough placement
  10. Using the palm of your hand or the flat bottom of a glass, press down on the cookie dough mounds until they are about half their original size
  11. Bake the cookies in the preheated oven for 12-14 minutes until golden brown
  12. Once baked, let the cookies cool for an additional 3-5 minutes on the tray before transferring to a wire rack to cool completely
  13. Cookies will keep in an airtight container at room temperature for 1 week or frozen for up to 3 months
Notes
**Ensure the oats are Rolled Oats. These are not the same as Quick Oats and they are not Steel Cut Oats.

 

Holiday String Light Cookies: Peppermint Chocolate Cookie Bars

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Chocolate sugar cookies serve as a base for these Peppermint Chocolate Cookie Bars with a thick layer of fluffy, sweet peppermint buttercream and a simple yet adorable holiday string light decoration with mini M&M’s

Peppermint Chocolate Cookie Bars

It’s the holidays and as much as we all want to do #allthethings sometimes it’s just.not.possible. So when it comes to cookies, bar cookies are an easy way to create a homemade treat with minimal effort.  My Peppermint Chocolate Cookie Bars are easy to whip up and I’ve given you the cutest yet simplest way to decorate them so you can maximize your holiday fun and minimize your holiday fuss

Here are a few tips to ensure these treats go as smoothly, and as quickly as possible.

The cookies are a chocolate sugar cookie base so they’re lighter than a brownie but slightly crumbly.

  • Tip: When you put the dough into the pan, use your hands and a small rolling pin to gently push the cookie dough into the corners as it won’t spread easily.

Peppermint Chocolate Cookie Bars

While the Peppermint Chocolate Cookie Bars bake, whip up the peppermint frosting! It’s my standard vanilla frosting base with just a touch of peppermint extract.  Peppermint extract is dangerous. Even a drop too much can turn your treat from delicious to medicinal.

  • Tip: Measure the peppermint extract away from the frosting bowl and add it to the frost 1 drop at a time, tasting as you go to get your desired flavor.

Peppermint Chocolate Cookie Bars

Frost your Peppermint Chocolate Cookie Bars then cut them into squares. Sadly, cutting perfect squares are difficult in a 9×13 inch pan.  To achieve 2-inch by 2-inch squares, once baked, I cut a 1/2 inch of cookie off of each side of the pan before cutting it all into squares. It reduces the size of the pan to 8×12 inches which makes it easy to cut.

  • Tip: Use a ruler and mark every 2-inches (both across and length-wise) before making your hard cuts into the bars. As for the scraps, those are baker scraps that you can nibble on while you work!

When it comes time to decorate the Peppermint Chocolate Cookie Bars, don’t worry too much about making perfectly strung lights out of the M&Ms!

  • Tip: The less precise you are, the better the string lights will look — just like in real life, sometimes the lights hang a little low or a little high!

Peppermint Chocolate Cookie Bars

Enjoy these easy, quick treats and have a great holiday with your loved ones!

5.0 from 2 reviews
String Light Holiday Cookies: Peppermint Chocolate Cookie Bars
 
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Serves: 24
Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ cup greek yogurt
  • 2 cups all-purpose flour
  • ½ cup dutch cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups vanilla frosting, recipe below
  • ¼ teaspoon vanilla extract
  • 1 tube black Wilton Decorator's frosting**
  • ½ cup mini M&Ms
Instructions
  1. Preheat oven to 375*F
  2. Line a 9x13 inch pan with a sheet of parchment paper
  3. In a medium-sized bowl, sift together the flour, cocoa, baking soda, baking powder, and salt. Set aside
  4. In the bowl of a stand mixer with a paddle attachment, beat the softened butter on medium until creamy, 1-2 minutes
  5. Add in both the sugars and mix another minute on medium
  6. Add the egg, vanilla, and yogurt, beating until combined
  7. Add in the flour-cocoa mixture in 2 additions until all the dry ingredients are fully combined*
  8. Turn the dough out into the prepared pan and using your hands or a small rolling pin, evenly spread the dough into all corners of the pan
  9. Place in oven and bake for 13-14 minutes
  10. Allow the cookies to cool completely before frosting.
  11. To make the frosting combine 2 cups vanilla frosting with ¼ teaspoon of peppermint extract, adding more as desired
  12. Frost the cookies using an offset spatula and cut into bars, remove cookies from pan & decorate
  13. To decorate, use the black frosting and a Wilton 2 tip to draw lines on to the cut bar cookies
  14. Adorn the cookies with mini M&Ms set on their side to look like holiday string lights
Notes
* You may need to use our hands to fully incorporate the dry mixtures as the electric mixer often leaves flour at the bottom of the bowl
** Alternately, you can color a ½ cup of the remaining vanilla frosting black and place it in a decorator's bag with a Wilton 2 tip rather than purchasing pre-made black frosting

5.0 from 2 reviews
Standard Vanilla Frosting
 
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Serves: 4
Ingredients
  • ½ cup, 1 stick unsalted butter softened to room temperature
  • ½ cup vegetable shortening
  • 2 pounds confectioner’s sugar
  • 2 tablespoons meringue powder
  • pinch of salt
  • 2 teaspoons vanilla extra
  • 4-6 tablespoons half & half
Instructions
  1. In the bowl of an electric mixer, combine the butter and shortening.
  2. Add in 4 tablespoons half & half and the vanilla extract. Combine well.
  3. Add the meringue powder, salt and 1 cup of confectioner’s sugar and combine.
  4. Continue adding the confectioner’s sugar, 1 cup at a time until it’s all combined into the frosting.
  5. Add the additional tablespoons of half & half to achieve the desired thickness.

 

 

Pumpkin Spice White Chocolate Rice Krispie Treats

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Drizzled with white chocolate & speckled with candied pumpkin seeds, Pumpkin Spice White Chocolate Rice Krispie Treats are a delicious seasonal treat.

Hurry! You only have a few more weeks before we retire Pumpkin Spice for the year and welcome in Gingerbread & Peppermint! And with the time that’s left you HAVE to make these Pumpkin Spice White Chocolate Rice Krispie Treats!

 

Pumpkin Spice White Chocolate Rice Krispie Treats

Pumpkin Spice White Chocolate Rice Krispie Treats Overhead

I know rice krispie treats may sound under-rated but that’s because you’ve never had my rice krispie treats! My treats are flavor bombs that blow the classic treats out of the water. White chocolate + pumpkin spice + marshmallows + spiced pumpkin seeds = DELICIOUS

Just like my Grandma’s Dilly Bar recipe for Chocolate Peanut Butter Rice Krispie Treats, these Pumpkin Spice White Chocolate Rice Krispie Treats are decadently delicious, full of flavor and beyond simple to make.

Pumpkin Spice White Chocolate Rice Krispie Treats Stacked

The secret to Pumpkin Spice White Chocolate Rice Krispie treats is Trader Joe’s Spiced Pumpkin Seeds!  I love TJ’s pumpkin seeds on their own or mixed with nuts & Pumpkin O’s or sprinkled on a salad but after finding myself nibbling through the bag, I decided their addictive flavor would be perfect incorporated into a seasonal treat!

Pumpkin Spice White Chocolate Rice Krispie Treats Bar

Pumpkin Spice White Chocolate Rice Krispie Treats Stacked

As for the Pumpkin Spice flavor itself, this comes from the classic Pumpkin Pie Spice mix! The only real pumpkin in these Pumpkin Spice White Chocolate White Krispie Treats are these pumpkin seeds. And in reality, it’s the flavor of pumpkin spice that the world’s crazy about…not so much the earthy orange pumpkin flavor itself.

To finish off the treats (and to make them a tad fancier than just a standard ol’ bar) I drizzled the top with white chocolate.

If you’re feeling sassy, you can also incorporate white chocolate chips into the bars themselves when mixing in the pumpkin seeds!

I wanted a lighter touch of white chocolate since it’s rather sweet and when paired with the marshmallows and spiced seeds, I was worried it may be too sweet!  Either way, no matter how much or how little white chocolate you choose to use, don’t leave it out!

Pumpkin Spice White Chocolate Rice Krispie Treats Sheet Pan

Pumpkin Spice White Chocolate Rice Krispie Treats Sheet Pan close up

I love these treats best within the first few days but they’ll stay fresh for up to a week in a well-sealed container! Either way, enjoy the last few days of Pumpkin Spice season!

If you’re looking to squeeze in a few more Pumpkin Spice options before the season ends, check out my Mini Pumpkin Spice Scone with Molasses Drizzle or Mini No-Rise Pumpkin Spice Cinnamon Rolls!

Pumpkin Spice White Chocolate Rice Krispie Treats Pin

5.0 from 3 reviews
Pumpkin Spice White Chocolate Rick Krispie Treats
 
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Serves: 24
Ingredients
  • 6 tablespoons unsalted butter
  • 2 teaspoons pumpkin spice
  • 10 ounces marshmallows
  • 6 cups crisp rice cereal
  • 1 cup Trade Joe's Spiced Pumpkin Seeds
  • ½ cup white chocolate chips
Instructions
  1. Lightly grease a 9x13 inch pan with butter or line it with parchment paper and set aside
  2. In a large pot on the stove, heat the butter until melted over medium heat
  3. Stir the pumpkin spice into the butter then add in the marshmallows
  4. Stir the marshmallows & butter continuously over medium heat until the marshmallows are fully melted
  5. Remove from heat and mix in the cereal and pumpkin seeds
  6. Smooth the treat mixture into the prepared pan, ensuring an even top layer
  7. Let cool at least 2 hours before cutting into bars
  8. Once cut into bars, warm the white chocolate in the microwave in 30-second increments (~90 seconds total), stirring well between each heating.
  9. Drizzle the white chocolate over the cut bars and let cool before serving

 

 

Dilly Bars — Chocolate Peanut Butter Rice Krispie Treats

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Chocolate and peanut butter are a dominating flavor combination but with Dilly Bars, you add marshmallows & Rice Krispies to create a flavor bomb that ultimately reigns supreme!

Dilly Bars Portrait

I’m pretty sure chocolate and peanut butter is the world’s most famously paired flavors (or at least in my world!). But when you add marshmallows into the mix with Rice Krispies, you create a flavor bomb that’s ready for world domination with just 5 ingredients, 1 bowl, and a microwave!

Growing up, my grandma used to make these chocolate peanut butter Rice Krispies treats for me because she knew how much I loved chocolate and peanut butter. At the time, she called them Dilly Bars.

Why?

I have no idea. I did a bit of research and can’t find any Dilly Bars similar to these. Other Dilly Bar recipes that pop up simply result in recipes for Rice Krispie treats that have been frosted with a thin layer of chocolate. And trust me, those recipes ain’t got nothin’ on my grandma’s Dilly Bars!

Dilly Bars Top

I remember eating Dilly Bars all summer long while visiting my grandparent’s cottage on Lake Ontario. My favorite way to eat them (and still is!) is cold, right out of the refrigerator.  I remember running straight out of the lake and eating 2 or 3 of these at a time with my hands still wet. They really did make the best post-swim snack!

I absolutely love these chocolate peanut butter Rice Krispie treats because unlike traditional Rice Krispie treats, Dilly Bars have the texture of a bar cookie — probably because of all the chocolate melted into them! Rather than being gooey and sticky like traditional treats, these are fudgy, full of peanutty crunch, and melt in your mouth delicious!

Dilly Bars Bite

Dilly Bars Portrait 3

The best part! Dilly Bars can be made with just 5 ingredients and mixed up in 1 bowl in the microwave in less than 20-minutes!  And if you have a dishwasher, it will make the chocolatey, marshmallow clean-up that much easier. #winning (is that still a thing?

Dilly Bars Angled

Dilly Bars Portrait 2

The only downside of Dilly Bars is the hour-long wait to eat them while they chill in the ‘fridge. As long as you can hold off an hour, I promise you’ll be delivered a chocolatey, peanutty flavor bomb!

Feel free to lick the bowl while you wait out their chill time, I sure did!

Dilly Bars Pin

4.8 from 6 reviews
Dilly Bars -- Chocolate Peanut Butter Rice Krispie Treats
 
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Serves: 24
Ingredients
  • ¼ cup unsalted butter
  • 2 cups semisweet chocolate chips
  • 1½ cups extra crunchy peanut butter*
  • 16 ounces marshmallows, large or small
  • 4-5 cups Rice Krispie cereal
  • ½ teaspoon sea salt**
Instructions
  1. Using the cut ¼ cup of butter, lightly grease the bottom, edges, and corners of a 9x13 pan then it set aside
  2. In a large mixing bowl (that fits in your microwave!) melt the butter remaining butter, ~1 minute on high
  3. Into the melted butter, add the chocolate chips
  4. Place the melted butter and chocolate chips into the microwave and heat for 20-seconds on power level 7-8***
  5. Remove the bowl and stir vigorously for 10 seconds
  6. Repeat the 20-second heat followed by stirring until your chocolate chips are melted (~2 minutes total)
  7. When most of the chocolate is melted, you should be able to stir the remaining chips until they too melt into the rest of the chocolate
  8. Once the butter and chocolate are fully melted, stir in the peanut butter.
  9. On top of the chocolate peanut butter mixture, add all of the marshmallows.
  10. Heat the marshmallows in the microwave for 20-seconds on power level 7-8
  11. Remove the bowl and stir vigorously for 10 seconds.
  12. Repeat the 20-second heat followed by stirring until your marshmallows are melted (~2 minutes)
  13. Add in 4 cups Rice Krispie cereal (and salt if using) and stir until combined -- you may have to use your hands and massage the mixture to ensure all of the cereal is fully coated. If the mixture looks a little wet, add in the additional cup of Rice Krispie cereal (I prefer 4.5 cups when making these)
  14. Turn the mixture out into the prepared pan
  15. Using a spatula, smooth the mixture into the corners of the pans, ensuring an even, flat layer across the bars
  16. Refrigerate the bars for at least 1 hour
  17. Let bars sit at room temperature for 5 minutes before slicing
  18. Dilly Bars will keep in the refrigerator, covered for up to one week
Notes
* If you can't find extra crunchy, then use regular crunchy. If you choose to use natural crunchy peanut butter, be sure to fully stir in all of the oil before measuring the peanut butter for use in the recipe. In case you care, Grandma used Jif.
** If you use unsalted peanut butter, then I suggest adding salt to your Dilly Bars. Or if you simply enjoy saltier desserts, add this in, you won't be disappointed!
*** Using a high power setting may risk burning the chocolate, it's better to use a lower setting and go slower than melt them too quickly and burn the chocolate.

 

Funfetti Cake Batter Ice Cream Cookie Sandwiches

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Funfetti Cake Batter Ice Cream Cookie Sandwiches pair the classic flavors of vanilla sugar cookies with craveable cake batter ice cream and a mountain of sprinkles to create the perfect summertime treat.

Funfetti Cake Batter Ice Cream Cookie Sandwiches

There’s seriously something about sprinkles and birthday cake flavored treats that make me so ridiculously happy. Like a little kid who just got a bike happy. Like a 5 year old ON her birthday eating cake and ice cream, happy. And these Funfetti Cake Batter Ice Cream Cookie Sandwiches are just that. They are the definition of ‘You can have your cake cookie & eat it too!’

Funfetti Cake Batter Ice Cream Cookie Sandwiches in hand

I’ve taken the classic sugar cookie, loaded it with TWO kinds of sprinkles, a heavy pour of vanilla and stuffed them with cake batter ice cream which is loaded with even MORE sprinkles.

Funfetti Cookies

It’s sprinkles, on sprinkles, on sprinkles! And what better time to enjoy a colorful, ice cream cookie sandwich than in the midst of a summer heatwave!

In addition to sprinkles, my Funfetti Cake Batter Ice Cream Cookie Sandwiches also feature Halo Top Birthday Cake ice cream which has an abundance of sprinkles itself!

If you haven’t guessed by now, I really love cake batter flavored desserts that come loaded with sprinkles (as evident with my Cake Batter Cheesecake and No-Bake Cake Batter Cake Balls) which made Halo Top’s Birthday Cake ice cream an easy choice for this dessert.

Around the web & blogosphere, Halo Top has been promoted as a healthy ice cream and although it does have less sugar & fat and more protein that the Ben & Jerry’s sitting next to it in the freezer aisle, let’s be real here — ice cream is not a health food.

Funfetti Cake Batter Ice Cream Cookie Sandwiches Stacked

Is it part of a healthy diet? YES! Eating ice cream is good for your mental health, it’s a food that probably brings you joy and if you like ice cream, you should eat it! If you’re looking for an ice cream that ‘isn’t as bad as all the others’ than Halo Top is your jam.

Funfetti Cake Batter Ice Cream Cookie Sandwiches melting

And in my opinion, Halo Top is pretty darn delicious when compared to other lighter ice creams on the market. I’ve tried a few flavors of Halo Top but the Cake Batter flavor is definitely my favorite and it inspired my Funfetti Cake Bater Ice Cream Sandwiches!  The Cake Batter flavor pairs perfectly with the chewy, vanilla, sprinkle-filled sugar cookies and together with the buttery, melty ice cream, creates a (birthday) party in your mouth! 

If you’re really into sprinkles, feel free to roll the Funfetti Cake Batter Ice Cream Sandwiches into sprinkles before serving! Because let’s be honest, there’s no such think as too many sprinkles. 

Funfetti Cake Batter Ice Cream Cookie Sandwiches Pin

 

5.0 from 4 reviews
Funfetti Cake Batter Ice Cream Cookie Sandwiches
 
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Serves: 12
Ingredients
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 2 eggs
  • 2½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup colorful sprinkles
  • 2 tablespoons rainbow nonpareils
  • 2 pints Halo Top Birthday Cake ice cream
Instructions
  1. Preheat oven to 350*F
  2. Line two baking sheets with parchment paper or silicon baking mats and set aside.

  4. In a medium sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  5. In the bowl of an electric mixer, beat the softened butter until creamy, about 2-3 minutes.
  6. Add in the granulated sugar and beat again until light and fluffy, about 2 minutes.
  7. Add in all of the vanilla and 1 egg at a time, thoroughly mixing before adding the next egg.
  8. In three separate additions, add the flour mixture to the butter, sugar, and eggs thoroughly combining the flour before the next addition.
  9. Remove the mixing bowl from electric mixer. Lightly grease your hands with a touch of vegetable oil or softened butter and mix in both the sprinkles and nonpareils by hand.
  10. You may need to knead the dough lightly in the bowl to fully distribute the sprinkles throughout the dough and combine any remaining bits of flour at the bottom of the bowl.
  11. Once the sprinkles are fully combined, scoop out mounded tablespoons of dough and place them on the prepared baking sheet, about 2 inches apart. Lightly pat each dough ball down into a half-inch disk. Bake in the oven for 10-12 minutes until lightly golden and the center is just set.
  12. Remove from oven and let cool 2-3 minutes on the cookie sheet before transferring to a wire rack to cool completely.
  13. To assemble the ice cream sandwiches, place 2-3 tablespoons of ice cream on one cooled Fufetti Cookie and top with the second, pressing down lightly to secure.
  14. If you’re feeling frisky, roll the ice cream part of the sandwich in additional sprinkles for decorations. Serve immediately.
Notes
Cookies themselves will keep 5-7 days at room temperature in a tightly closed container or frozen for 2-3 months.

 

 

 

Chilled Strawberry Shortbread Pie & Wine Pairing

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Treat yourself to something special with this delightfully sweet summer dessert and wine pairing featuring Chilled Strawberry Shortbread Pie and Ste. Genevieve’s Pink Moscato.

I love the early summer season because it’s prime for berries! When I came across the freshest, juiciest strawberries at Austin’s downtown farmer’s market a few weekends ago, I knew they would make the perfect pairing with Ste. Genevieve’s Pink Moscato and highlight the fresh, seasonal fruit in this Chilled Strawberry Shortbread Pie!

Chilled Strawberry Shortbread Pie & Wine

Like my local strawberries, Ste. Genevieve is a Texas-based winery established in 1988 on a vineyard in Fort Stockton, Texas. 

The winery itself has a tasting room, The Grey Mule Saloon, that’s deep in Texas history where you can taste Ste. Genevieve’s wine, enjoy a few snacks, and learn about their wine making process!

Ste. Genevieve Wine and Pour

Ste. Genevieve’s Pink Moscato is a sweet wine that’s best served chilled, making it perfect for Texas’ hot summer days and nights! It pairs well with light desserts and fresh fruit which is why it’s the perfect mate to this Chilled Strawberry Shortbread Pie! 

Even though I’m typically a red wine drinker, when the temperature hits above 90 degrees a sweet, chilled wine begins calling my name! Ste. Genevieve’s cool, Pink Moscato is definitely a crave-able summer wine offering up just enough sweet without becoming syrupy! I found this Pink Moscato perfect for late-afternoon sipping while also being well-suited for a late night dessert pairing to curb a sweet tooth. <3M, a huge fan of sweet wines, happily enjoyed this Pink Moscato, delighted that I finally opened something of his preference. 

Inspired by the sweet, fruity notes of Ste. Genevieve’s Pink Moscato and fresh strawberries, I revamped a pie from my childhood for this pairing. While still staying true to Mom’s original, I made it a tad more modern by pairing it with Ste. Genevieve’s gorgeous, fruity pink wine.  I also modified the recipe just a tad by slicing the strawberries so they’re more bite-sized (Mom used to leave them whole!) then added homemade almond whipped cream and toasted almonds for crunch!

When I was little eating this pie, my favorite part was the shortbread cookie crust! Much like my ice cream cake, I’m often tempted to just bake shortbread cookie crumbs and butter to eat straight up! The crust is seriously THAT good. The crust for this Chilled Strawberry Shortbread Pie follows a similar technique to the ice cream cake’s crust and making the whole pie is almost as easy as pouring yourself a glass of wine.

Chilled Strawberry Shortbread Pie Pin

In addition to the shortbread crust, this Chilled Strawberry Shortbread Pie also features fresh berries covered in a strawberry glazed. This pie is perfect for summer as it requires very little bake time, just 10 minutes in the oven to bake the crust and a few more on the stovetop to make the fresh strawberry glaze. After slicing all the berries, you mound them into the baked shortbread pie crust, pour over the strawberry glaze and let it chill for 3 hours. When you’re ready to serve, you whip up your fresh whipped cream, slice, severe and pour (the wine!). 

After slicing all the berries, you mound them into the baked shortbread pie crust, pour over the strawberry glaze and let it chill for 2-3 hours. When you’re ready to serve, you whip up your fresh whipped cream, slice, severe and pour (the wine!). 

I recommend heading to the porch to enjoy this dessert & Ste. Genevieve wine pairing while you relax and take in the warm summer nights!

In return for a recipe pairing, Ste. Genevieve provided me with complimentary wine but all opinions are my own.

5.0 from 4 reviews
Chilled Strawberry Shortbread Pie Crust
 
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Serves: 1
Ingredients
  • For the Crust:
  • 1½ cups crushed shortbread cookies (~1 package of Lorna Doones)
  • ¼ cup sliced almonds
  • ⅓ cup unsalted butter, melted
Instructions
  1. Preheat oven to 350* degrees
  2. In small bowl, stir together the crushed shortbread cookies and almond slices
  3. Pour the melted butter into the cookie & nuts and mix until everything is combined
  4. Press on the crust mixture into the bottom and up sides of a 9-inch pie pan
  5. Bake the crust in the oven for 8-10 minutes
  6. Cool for 10-15 minutes before assembling the pie

5.0 from 4 reviews
Chilled Strawberry Shortbread Pie Filling
 
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Serves: 10
Ingredients
  • For the Filling:
  • 6 cups fresh strawberries, hulled & halved*
  • 1 cup white sugar
  • 3 tablespoons corn starch
  • ⅓ cup water
  • ¼ teaspoon salt
  • ½ teaspoon almond extract
Instructions
  1. Mash enough strawberries to equal 1 cup
  2. In a 2-quart saucepan, combine sugar and cornstarch.
  3. Whisk in mashed berries and water
  4. Cook over medium heat, stirring constantly until mixture thickens and comes to a full boil (8 to 10 minutes)
  5. Boil the mixture for one minute then remove from heat
  6. Stir in salt and almond extract and allow to cool 10-15 minutes until slightly thickened
  7. Once mixture is cooled, fill pie crust with the remaining fresh strawberries
  8. Pour the cooked strawberry glaze in a strainer and strain over fresh strawberries**
  9. Refrigerate at least 2 hours
  10. To serve, slice & top with homemade whipped cream
Notes
*If the strawberries are rather large, quarter them so the pieces are smaller.
**You may need to gently shake the glaze so it drips between the spaces of the berries. It's okay if you have some glaze leftover and don't use it all in the pie. Save it & use as jam for breakfast.

5.0 from 4 reviews
Chilled Strawberry Shortbread Pie Whipped Cream
 
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Serves: 1
Ingredients
  • For the Whipped Cream:
  • 8 ounces heavy whipping cream*
  • 2 tablespoons granulated sugar
  • ¼ teaspoon almond extract
Instructions
  1. Chill an electric mixing bowl in the freezer for 10-15 minutes
  2. When ready to make whipped cream, pour the heavy whipping cream and sugar into the chilled bowl
  3. Using an electric mixer, whip on medium-high for 3-5 minutes until stiff peaks form
  4. Turn off mixer, add in almond extract and combine on low for 10-15 seconds
Notes
*Half and Half, whole milk, etc. will not work. This must be heavy whipping cream

 

My Perfect Cookie: Double Chocolate Chip Sea Salt Cookies

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Double Chocolate Chip Sea Salt Cookies are cookie perfection — slightly crisp yet chewy, loaded with two types of chocolate and a pinch sea salt.

If I could make a list of my most prized (dessert) recipes, it would be a toss-up between these Double Chocolate Chip Sea Salt Cookies and my Bakery-Style Oatmeal Raisin Cookies.

Now, I know what you’re thinking, another chocolate chip cookie recipe? Does the world really need another chocolate chip cookie recipe?

Yes, yes it does because it doesn’t have THIS one. This one, I promise you, will be your favorite chocolate chip cookie recipe.

This chocolate chip cookie recipe is slightly crisp on the outside, chewy in the middle, loaded with two types of chocolate and a pinch of sea salt.

It’s chocolate chip cookie perfection.

Growing up, my Mom had a go-to chocolate chip cookie recipe. And, as much as I love Mom’s cookie recipe, it wasn’t my to die for chocolate chip cookie recipe. I mean, it’s realllyyyy good, it’s nostalgic, and if my Mom sends me some, I’m definitely eating at least 3 or 4 of them because I miss my Mom and eating her food helps me feel closer to her.

But if I’m craving a chocolate chip cookie and willing to make my own, I’m totally making my recipe for Double Chocolate Chip Sea Salt Cookies. Not only because it’s delicious but because it’s the easiest recipe!

The secret to this recipe is in the eggs & sugar. Rather than using two whole eggs, my recipe uses 2 egg yolks and 1 whole egg. The addition of the egg yolks makes the cookies richer and chewier in the middle when baked.

When it comes to the sugar, I use a mix of granulated sugar, powdered sugar and a heavy measure of brown sugar. Much like in my Oatmeal Raisin Cookies, using a greater amount of brown sugar (which contains molasses) helps the cookies outer edges become crispy as the sugar caramelizes. These crispy outer edges make my Double Chocolate Chip Sea Salt Cookies perfect for dunking (because you’re never too old to dunk!) without the cookie falling to pieces in your glass of milk.

The use of powdered sugar in a cookie recipe may sound a bit odd but this smidge of powdered sugar allows for a more tender cookie center. In powdered sugar, the sugar crystals are smaller and finer than granulated sugar. These smaller crystals more easily bind with the protein from the egg yolks and gluten in the flour (hello, baking is chemistry!) creating a softer, chewier cookie. So please, don’t skip the powdered sugar!

It may seem like any old chocolate will do for a chocolate chip cookie recipe but for this recipe, I wanted a mix of flavors and chose both semisweet chocolate chips and dark chocolate chunks. I love the big bites of dark chocolate throughout the cookie with the slightly sweeter, smoother semisweet chocolate chips. And of course, sweet & salty are like the PB&J of cookies so I sprinkled a heavy pinch of course sea salt on top of the cookies before they baked so when you bite into the cookie you get hints of sea salt.

The mix of chocolates, crispy edges, soft chewy centers and touch of sea salt seriously make my Double Chocolate Chip Sea Salt Cookies love at first bite!

Double Chocolate Chip Sea Salt Cookies Pin
5.0 from 1 reviews
Double Chocolate Chip Sea Salt Cookies
 
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Serves: 30
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 2 egg yolks
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 5 ounces semisweet chocolate chips
  • 5 ounces dark chocolate chips
  • course sea salt (about 1 tablespoon)
Instructions
  1. Preheat the oven to 375*F
  2. Line two cookie sheets with parchment paper or silicon baking mats and set aside.
  3. In a large mixing bowl, cream the softened butter until smooth.
  4. Add in the brown sugar, granulated sugar, and powdered sugar. Cream until light and fluffy, about 2-3 minutes.
  5. One at a time, with the mixer on low, beat in the egg yolks followed by the whole egg. Scraping down the sides between each addition. Add in the vanilla and mix until combined.
  6. In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Turn your mixer on low and in 3 separate additions, slowly add the flour mixture to the butter, sugar, and eggs, scraping down the side of the bowl between each addition.
  8. Add in the chocolate and mix on low until just combined.
  9. Using a tablespoon sized scoop, scoop the cookie dough onto the prepared baking sheets, leaving 2 inches between each mound.
  10. Sprinkle a pinch of coarse sea salt onto the top of each mound, lightly tapping the sea salt into place.
  11. Bake at 375*F for 11-12 minutes, rotating the pan half walk through if you are not using a convection oven.
  12. Once lightly golden around the edges, remove the cookies from the oven and let them rest for 2-3 minutes before transferring to a wire rack to cool.
  13. Store in a cool, dry place for up to a week or freeze for 2-3 months.

Springtime Coconut & Lime Curd Layer Cake featuring Zenker Cake Slicer

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Springtime Coconut & Lime Curd Layer Cake combines a light, fluffy coconut cake with a creamy, tart lime curd for the perfect bite of Spring!

I love coconut cake, if fact, it’s probably my favorite kind of cake. I especially love coconut cake mixed with tart, fruity flavors which originally inspired my holiday Festive Italian Cream Cake with Cranberry Curd and led me to create this Springtime Coconut & Lime Curd Layer Cake!

Springtime Coconut & Lime Curd Layer Cake

Except for the Springtime Coconut & Lime Curd Layer Cake, I simplified the coconut cake recipe a bit since my prior recipe was labor intensive which means making a scratch-made cake plus homemade lime curd & buttercream frosting results in a 4-5 hour baking project and that’s before doing the dishes.  And seriously, who has time for that when all you really want to do is eat cake?

In addition to my quickie coconut cake and lime curd recipes, I’m also sharing the COOLEST baking tool used to create beautiful, even cakes that make layering a breeze!

Let’s get to it!

Springtime Coconut & Lime Curd Layer Cake

The Cake

Let me start by saying this is a judgment free zone and utilizing box cake mix is 100% acceptable because we’re still jazzing it up with a few key ingredients to make our Springtime Coconut & Lime Curd Layer Cake.

With the addition of coconut milk, coconut oil, and shredded coconut this semi-homemade box cake recipe turns out 3 luscious layers of super moist, super coconut cake.

You can utilize white or yellow cake mix for my Springtime Coconut & Lime Curd Layer Cake — I prefer white because I love the pristine white layers and it’s more representative of coconut when you dig your fork into it. I will advise against using the coconut box cake mix though as sometimes that flavor can be very artificial and with all the true coconut we’re adding into the mix, there’s no need to jeopardize the flavor with fake coconut extract.

The Curd

Curd of any sorts is SO easy to make as long as you’re attentive while it’s cooking. The key to cooking curd is to cook it slowly over low heat and stir it constantly. Since curd is egg based, you don’t want to cook it on high heat or you’ll end up with lime flavored scrambled eggs.

The curd within the Springtime Coconut & Lime Curd Layer Cake is a bit on the tart side but I chose to add less sugar on purpose since the coconut cake and vanilla frosting are sweet.

You must cool the curd before layering it into the Springtime Coconut & Lime Curd Layer Cake. When cooling the curd, be sure to place plastic wrap on top of curd where the plastic wrap touches the curd itself. This will ensure a skin doesn’t form overtop of the curd while cooling.

Pro Tip: Use a vegetable peeler to peel strips of rind from your lime then stick it in your food process to save time zesting!

The Layering

To ensure an even cake once stacked and layered, it’s best to cut the dome top off of each cake prior to frosting and stacking to assemble this Springtime Coconut & Lime Curd Layer Cake. Creating flat cake tops will help ensure stability in your cake. Unfortunately, no matter how many times I’ve tried to carefully cut even layers off my cakes, they always end up slightly slanted.

Until now, with the help of Zenker Stainless Steel Layer Cake Slicing Kit I can now cut perfectly even layers every. single. time.

This Zenker’s Slicing Kit is SO easy to use, you simply drop your cake in the middle and using the large knife provided, slide it into the metal guides and slice away. Remove the knife, spin the slicer around and repeat! As long as you cut at the same level for each cake, your cakes will be equal in height and be perfectly level and ready for their lime curd! Check out my step by step below! Or check out Zenker’s quick how-to video

Step 1: Place your cake in the middle of the Zenker Cake Slicer and determine where you’ll cut your cake to evenly remove the dome. For this cake, I cut 3 up from the bottom.

Step 2: Using your large knife, cut halfway through the cake, spin the slicer around and cut the cake from the other side so the dome’s cut all the way off

Before & After: A straight even top from the Zenker Cake Slicer!

The other tip for layering the Springtime Coconut & Lime Curd Layer Cake is for you to very lightly coat the top and bottom of each cake with a thin layer of frosting before putting the curd on.

The first time I made this Springtime Coconut & Lime Curd Layer Cake, I didn’t seal in the cake with frosting and the curd soaked right into the cake. It was still super delicious but it simply looked like three cake rounds stacked on top of one another without the beautiful lime curd filling visible in-between. Here’s a couple pictures and a little diagram to help you assemble the Springtime Coconut & Lime Curd Layer Cake!

Springtime Coconut & Lime Curd Layer Cake - Frosting & Layering

The Frosting

I went with a classic, vanilla buttercream frosting for the Springtime Coconut & Lime Curd Layer Cake

When making frosting, I like to use half butter and half shortening. The shortening adds stability while the butter adds flavor. In my mind, it’s the best of both worlds.

I also prefer to use clear vanilla extract rather than the brown extract as the colored vanilla adds a slight tint to your frosting. That, mixed with the yellow butter often results in a beige colored buttercream which isn’t super appealing to the eye.

My last pro tip, which is completely optional, is to add a bit of meringue powder to your frosting for additional stability and instead of using water or plain milk as the liquid component, I highly recommend using half & half.

The addition of half & half leaves the frosting light and silky when spread onto the cake. Whenever I make frosting with half & half, I always get compliments on its texture and taste!

Alright friends, that’s my tips and tricks for this Springtime Coconut & Lime Curd Layer Cake! It’s perfect for Spring or even this upcoming Easter weekend! Enjoy.

I did receive the Zenker product in return for a post. All thoughts and opinions about the product are my own.

Springtime Coconut & Lime Curd Layer Cake

Springtime Coconut & Lime Curd Layer Cake

5.0 from 2 reviews
Springtime Coconut & Lime Curd Cake
 
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Ingredients
  • For the Cake:
  • 2 boxes white or yellow cake mix
  • 16 ounces sour cream
  • 15 ounces coconut milk
  • 6 large eggs, beaten
  • ½ cup coconut oil, melted and cooled
  • 1½ cups sweetened, shredded coconut
  • 1 cup of sweetened, shredded coconut, toasted
  • For the Curd:
  • ½ cup, 1 stick butter softened to room temperature
  • zest of 4 limes, medium to large in size
  • ½ cup fresh lime juice
  • 1 cup granulated sugar
  • 4 large eggs
  • pinch of salt
  • For the Frosting:
  • ½ cup, 1 stick butter softened to room temperature
  • ½ cup vegetable shortening
  • 2 pounds confectioner’s sugar
  • 2 tablespoons meringue powder
  • pinch of salt
  • 2 teaspoons vanilla extra
  • 4-6 tablespoons half & half
Instructions
  1. For the cakes:
  2. Preheat oven to 350*
  3. Lightly grease and flour 3 9-inch cake pans. If available, line the bottom of each pan with a round parchment circle to make cake removal even simpler. Set aside while you assemble the batter.
  4. Pour the 2 cake mixes into a large bowl. Using a whisk, combine the cake mix with the sour cream, coconut oil, coconut milk, and eggs.
  5. Fold in 1½ cups of shredded coconut.
  6. Evenly distribute the batter among the 3 prepared cake pans.
  7. Bake for 30 minutes or until a cake pin inserted into the middle comes out clean.
  8. Let cool 10 minutes then turn out on to a wire rack to cool completely before slicing, layering and frosting.
  9. To toast the remaining 1 cup of coconut, place a pan on the stove over medium heat.
  10. Stir the coconut constantly for 5-7 minutes until lightly brown and golden.
  11. Remove from heat and set aside until you are ready to assemble the cake.
  12. For the curd:
  13. In an electric mixer, cream together the softened butter and sugar.
  14. Add in the zest of 4 limes.
  15. One at a time, add in the eggs mixing each well into the butter & sugar before adding the next.
  16. Lastly, add in the lime juice and a pinch of salt.
  17. Transfer the entire mixture to a medium-size saucepan and place it on low to medium-low heat.
  18. Stir the mixture constantly for 10-15 minutes, being sure to scrape the bottom of the pan.
  19. The curd will begin to thicken after 10 minutes, when the mixture reaches 170-175*
  20. Once thickened, remove from heat and transfer to a clean bowl
  21. Place plastic wrap on top of curd so the plastic touches the curd itself. This will ensure a skin doesn’t form overtop of the curd.
  22. Place the curd in the refrigerator for at least 2 hours until chilled before layering in the cake.
  23. For the frosting:
  24. In the bowl of an electric mixer, combine the butter and shortening.
  25. Add in 4 tablespoons half & half and the vanilla extract. Combine well.
  26. Add in the meringue powder, salt and 1 cup of confectioner’s sugar and combine.
  27. Continue adding the confectioner’s sugar, 1 cup at a time until it’s all combined into the frosting.
  28. Add in the additional tablespoons of half & half to achieve desired thickness.
  29. To Assemble:
  30. Slice the top off of each cake so an even top is formed.
  31. Frost a thin layer of buttercream on the top of each cake layer.
  32. Place the first frosted layer on the serving tray.
  33. On top of the thin layer of frosting add a spoonful of cooled lime curd and spread it evenly across the cake.
  34. Taking the next cake layer, place the frosted side down, facing the curd.
  35. Now frost the top of the 2nd layer with a thin layer of frosting. Add a spoonful of curd on top of the thin layer of frosting and spread it evenly across the cake.
  36. Taking the last cake, place the frosted side down, again facing the curd.
  37. Using the rest of your frosting, frost the top and sides of the cake.
  38. Top the cake with the toasted coconut.

Warm Salted Caramel Pretzel Brownies

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My Warm Salted Caramel Pretzel Brownies are decadent double chocolate brownies, studded with chewy caramel bits and salty pretzels making them the perfect, chocolatey indulgence.

These Warm Salted Caramel Pretzel Brownies are my new favorite treat! They combine the classic brownie recipe from my childhood with a few pantry staples to become a truly maddening, delicious dessert.

Each bite is loaded with pretzels, caramel bits, and chocolate chips! You can see each ingredient packed into the brownies which why these are O-M-G delicious!

Salted Caramel Pretzel Brownies Stacked

Brownie Mix-Ins

My base brownie recipe for these Warm Salted Caramel Pretzel Brownies is no ordinary brownie recipe and I highly recommend NOT subbing a boxed brownie mix in place of homemade brownies just to ‘save some time.’

I promise, once you taste my brownie recipe,  you’ll never go back to your old one nor will you ever purchase boxed brownie mix again. If you’re worried about dirtying too many dishes, fear not, these brownies are a 1-pot dish so there’s no excuse for not making these brownies from scratch.

Salted Caramel Pretzel Brownies 2

Also, unlike most brownie recipes or boxed brownie mixes, this recipe doesn’t make just a small 8×8 pan of brownies.

This recipe makes a whopping 9×13 pan of brownies!

I’ve never understood why anyone would want to make a small pan of brownies. I mean, what am I going to do with a mere 9 brownies? That’s hardly enough to share. My brownie recipe is made for sharing. My recipe is the delicious, shareable, big girl ‘I made it from scratch’ brownie recipe.

Now, this brownie recipe is seriously simple but there are a few important notes regarding ingredients and technique that you should follow —

  1. This recipe calls for shortening — Butter-Flavored Shortening. Specifically, I use Crisco’s Butter-Flavored Shortening. You’ll know you have the right shortening because it’s the one in the yellow packaging and the shortening itself is actually the color of butter. I beg you, do not use plain old shortening. That white stuff is simply adding fat to your brownies whereas you want fat + flavor and that comes with the butter flavored shortening.Butter Flavored Crisco
  2. For the proper chocolate flavor, you need to start with Unsweetened Baking Chocolate. This is important because if you start with dark chocolate, bittersweet or semi-sweet, the brownies will be too sweet once baked. Unsweetened baking chocolate is basically a brick of cocoa nibs and cocoa butter that when heated, will melt into a liquid with a consistency a tad thicker than water. If you taste the chocolate it should taste pretty bitter as it has yet to have any sweetener added to it. I prefer Baker’s brand baking chocolate but there are others you can definitely use, as long as it says unsweetened.Baker's Unsweetened Chocolate
  3. Whisk Until Glossy. Now, this is an important step in all brownie making. Once you add the chocolate and sugar together, you begin whisking in the eggs. When adding the eggs, you should add them individually, fully incorporating each before adding the next. Once the last egg is combined, keep whisking, vigorously until the brownie batter becomes glossy and almost shiny. That’s when you know it’s time to add the dry ingredients.Glossy Brownie Batter

For my Warm Salted Caramel Pretzel Brownies, once you complete the batter, you mix in all the goodies — dark chocolate chips, caramel bits, and crushed pretzel pieces and bake them for 30 minutes. I suggest waiting about 10-15 minutes before cutting them then serve them immediately. They’re perfect warm just by themselves or à la mode — topped with a scoop of vanilla bean ice cream.

Salted Caramel Pretzel Brownies 4

Salted Caramel Pretzel Brownies

If you choose to store these brownies for a few days, I recommend warming them up for 20-30 seconds in the microwave to soften the caramel that has been mixed into them. When I ate these brownies at room temperature, the caramel had stiffened a bit too much for my personal enjoyment but I found a quick trip to the microwave quickly returned these Salted Caramel Pretzel Brownies back to their glorious original state!

Hope you enjoy this rich, salty, caramel brownie as much as I do and please, let me know how you enjoy this classic brownie recipe!

Salted Caramel Pretzel Brownies

5.0 from 2 reviews
Warm Salted Caramel Pretzel Brownies
 
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These Warm Salted Caramel Pretzel Brownies are decadent double chocolate brownies, studded with chewy caramel bits and salty pretzels making them the perfect chocolatey indulgence.
Serves: 24 brownies
Ingredients
  • 4 oz unsweetened chocolate
  • ⅔ cup butter flavored shortening
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup dark chocolate chips
  • 1 cup crushed pretzel pieces
  • 1 cup caramel bits
Instructions
  1. Preheat the oven to 350* and lightly grease a 9x13 pan and set aside
  2. Place the baking chocolate and shortening into a medium size saucepan and melt the two together, stirring continuously over medium-low heat
  3. Remove the saucepan from the stovetop and quickly stir in the sugar and vanilla extract with a wooden spoon
  4. One at a time, add the eggs to the mixture, vigorously whisking each egg before adding the next Continue whisking until the batter is glossy
  5. Add in the flour, baking powder and salt. Mix to combine
  6. Gently fold in the chocolate chips, pretzels, and caramel bits
  7. Pour the mixture into the prepared baking pan and bake for 25-30 minutes
  8. Let the brownies cool 10-15 minutes before slicing
  9. Serve warm. Store remaining brownies in a closed container at room temperature.
  10. If serving later, reheat single brownies for 20-30 seconds in a microwave before serving