I love making cakes that are part of that category of “everyday cakes”, the easy kind of cake that’s not overly indulgent but answers a call for something sweet next to a cup of coffee or tea. This simple chocolate cake is exactly that. It’s a moist cake with rich chocolate flavor, but sneakily carries a boost of protein-rich chickpea flour. The quick mocha icing sets this cake firmly in the treat category without going over the top.
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Hello! We have officially crossed the threshold into September and I’m bringing us a pumpkin dessert. Yes, I see your side-eye, but I have a great reason for jumping on the pumpkin wagon so early. I’ve teamed up with Baileys to create a couple of recipes using their brand new, limited edition–as in never before seen and soon to be gone–Pumpkin Spice flavor. Like the original Baileys, this version is smooth and rich with an added punch of sweet spices and distinctive pumpkin flavor. While I want these long days to linger, I’m also excited for cardigans, crunchy leaves, and all the pumpkin and spice that comes along with it (#basic). I’m sharing this now so you have the entire season to make this (maybe even for the still distant holiday season) and share it with your people because this cheesecake is insane and not to be missed and exactly what all of your Autumnal dessert dreams are made of.
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You guys, next week we’ll be starting September and for me, that always feels like fall. Maybe it’s because I’ve been testing fall recipes since the beginning of July (linemoutheyesemojiguy). It’s making me even less ready for summer to be over! But, we still have summer produce and maybe even a last summer getaway to squeeze in! So, let’s savor it and maybe make a cocktail, or 50, because #DRINKTHESUMMER is back and there’s plenty of fresh summer beverage inspo on the internets right now!
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Ice cream pie hits all sorts of nostalgia buttons for me. Growing up, a version of this pie was my mom’s signature dessert. Her version has a chocolate cookie crust, vanilla ice cream middle, and is drizzled in chocolate syrup, topped with chopped walnuts, and Heath bars. My version keeps the crust (because, it’s delicious) but it’s filled with a caramel-cookie ice cream (pretty much any ice cream flavor you like is going to work!), and topped with a thick layer of homemade fudge, and shards of caramelized honeycomb candy.
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You guys! My baby turned TWO a few weeks ago and I can’t quite believe it. Like, where did my sweet, squishy babe go and where did this jumping, climbing, shouting (always with the shouting), little weirdo come from? I mean, yes, the sweet babe is still there, giving me sloppy kisses and asking ever-so-sweetly, “Otay, Mama?” every time I sneeze (srsly, I die). But man, all those cliches about growing up too fast are so true.
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Coconut-scented waffles with crisp edges and tender middles, perfect for topping with loads of berries, cream, and a flurry coconut, or a generous pour of maple syrup.
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