Dulce De Leche Frozen Yogurt

Dulce De Leche Frizen Yogurt

Dulce De Leche Frozen Yogurt

I decided to make this delicious combination because the other night my lovely husband treated me to a yummy dinner at Zydeco’s and then a frozen treat at Sub Zero.  First off  Zydeco’s Cajun Restaurant : DELICIOUS, FUN AND GREAT SERVICE!  Win!  It was featured on  Diners, Drive-Ins and Dives a few years back and I see the owner quite often at my part-time job (not the substitute one…the cooking demo one).  Debbie  is a lovely lady and I love to support local joints!  The End.

About the Sub Zero Ice Cream  place.  It was more an experience rather than kick butt frozen treats….in my humble opinion.  The concept is liquid based (ice cream, frozen yogurt, soy milk, coconut milk…etc…).  They add a flavoring and mix-ins and wham hit it with liquid nitrogen.  Cool concept but overall flavor was so so.  I mean don’t take this the wrong way but Ben and Jerry’s still tastes better than that to me.  But it’s fun and you’ve got to try it at least once in your lifetime.  Check.  Done.  Now I want real flavor.

My selection at Sub Zero place: frozen yogurt with Dulce De Leche (as my flavor) and Reese’s peanut butter cup as my mix-ins (yes I am predictable).  Matt picked ice cream with caramel flavoring and toffee mix-in (my suggestion!).

Mine was good but I couldn’t really taste the Dulce De Leche.  Total bummer.  Matt says that it’s because I had too much Reese’s ….sorry but when you add Reese’s you’ve got to go for that extra scoop!   😉

So today, I decided the best way to get this flavor to really hit home was to make it myself.  As my mom always told me: if you want something done right do it yourself!

For some reason I saw a lot of recipes online that  included heavy cream.  I opted for a healthier version…mind you I wouldn’t consider Dulce De Leche healthy but no cream might help a little!

take a close look at this mouth watering frozen yogurt

take a close look at this mouth watering frozen yogurt


1 13.4-ounce can Dulce De Leche

2 1/2 cup non-fat Greek yogurt

1 tablespoon agave syrup (or honey if you prefer)

1 teaspoon vanilla

1 teaspoon sea salt (or kosher salt)

3/4 cup mini semi-sweet chocolate chips (optional)

How to:

In a large bowl combine your Dulce De Leche, Greek yogurt, agave syrup, vanilla and sea salt.  Using a whisk combine everything well.  Pour your mixture into your ice cream maker and freeze according to manufacturer’s instruction.  When the madness has run its course gently add your mini chocolate chips while machine is still running.  When everything looks dandy put your frozen yogurt into a tightly sealed container and put in your freezer until ready to serve.

the mixture...already 100% better than my Sub Zero frozen treat!

the mixture…already 100% better than my Sub Zero frozen treat!

I <3 my ice cream maker! It makes magic!

I ❤ my ice cream maker. It makes magic!


In the container it goes....after quite a few taste tests  ;)

In the container it goes….after quite a few taste tests 😉

Or dig in right away!  I did!   🙂

Note: if you do not serve the frozen yogurt within the next few hours it may harden but let sit at room temperature for a few minutes and all will be good.

My after dinner treat! Simply Perfect if you ask me!

My after dinner treat! Simply perfect!

This is super creamy, a little tart and filled with amazing Dulce De Leche flavors….bursting with flavor…lots…tons….a multitude of flavors…OK OK I’ll stop…but it’s really really really good if you ask me  😉

homemade frozen treat truly are DA BESTEST!

homemade frozen treats truly are DA BESTEST!

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Peace and Add Flavoring To Your Life,



Biscoff Puppy Chow

Biscoff Puppy Chow/Muddy Buddies

Biscoff Puppy Chow/Muddy Buddies

Yes.  I have lost all self-control.  It is not often that one should admit defeat but at this point in my life I think it is only fair to say: I give up.

I am addicted to Biscoff.

Pure and Simple addiction.  This stuff makes me weak at the knees.  Makes my heart flutter and gives me goosebumps.  I sound crazy….I know.  I am crazy.  Who obsesses over a simple food item like that?  Me….that’s who.  The weak one!

So with nothing futher, here is the recipe.  I can eat my weight in this stuff….which evidently might be increasing  if I keep eating this stuff…it’s a losing battle this addiction of mine!

OK...take a good long look at this madness. It may seem like nothing but it's EVERYTHING!

OK…take a good long look at this madness. It may seem like nothing but it’s EVERYTHING!


9 cups crispy rice cereal squares

3/4 cup Biscoff spread, creamy (Speculoos)

1/4 cup butter

1 cup semi-sweet chocolate chips

1 teaspoon vanilla

2 cups confectioners’ sugar

1 teaspoon cinnamon

1 teaspoon cocoa powder

How to:

Put your cereal in an extra-large bowl.  Trust me, extra large….you need room otherwise stuff goes flying everywhere!  Set aside.

In a large ziplock bag combine your confectioner/powdered sugar, cinnamon and cocoa powder.  Close your bag and combine everything together, no rhyme or reason just do your best!  Set aside.

In a medium size saucepan combine your Biscoff spread, butter, chocolate chips and vanilla.  Melt on low and stir until well combined.  The mixture will be pretty thick but that’s OK.  Pour over your cereal and using what ever works for you, gently fold everything so that your cereal are all covered with your Biscoff mixture.  Yes, it does take a little effort and yes you will crush some along the way but it is so worth it.  SO WORTH IT!  (can you tell I am in love!!!)

I know this picture is gasly...I apologize but it's what happens!

I know this picture is horrid…I apologize but it’s what happens!

Once your cereal is covered by the Biscoff mixture pour everything into your powdered sugar bag.  Close it up and start to shake it (gently) to cover everything!!!!!

OK...these pics are crazy bad but TRUST ME please this is super duper delish!

OK…these pics are crazy bad but TRUST ME please this is super duper delish!

Now the hard part…..let this cool.  Pour into a large bowl or rimmed baking sheet and DO NOT TOUCH IT….ah who am I kidding?  Try a bite or 15….so amazing.  But if you manage to let it cool it will be the bestest treat your will EVER eat.  So delicious.

come to mama....this is heavenly!

come to mama….this is heavenly!

Note: these are also called Muddy Buddies.  Also if you cannot find Biscoff Spread you can always go classic and use peanut butter.  You may want to skip the cinnamon with the confectioner/powdered sugar….or not.

Another Note: my sweet husband bought me a bag (the size of a small child) of peanut butter & chocolate puppy chow the other day.  I told him if he did that again I would torture him.  I ate the whole flippin bag.  He saw I had an issue with puppy chow, so he didn’t buy anymore….so I made my own.  Crazy….I am telling you I AM CRAZY!

want some?

want some?

Another  Note: Biscoff or Speculoos is usually found near the peanut butter and Nutella (which is so last year…hahaha)

in case you have never heard of Biscoff/Speculoos/Cookie Spread....GASP.....

the good stuff….real flippin’ good!

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I ate 4 times that amount today....I am hopeless!

I ate 4 times that amount today….I am hopeless!

Peace and when is the intervention?


Scotcharoos (my way)

Scotcharoos <3

Scotcharoos ❤

Some days I think I live under a rock.  I honestly had never heard of Scotcharoos until a few days ago.  Truth be told when I saw the picture of a lovely dessert treat I wanted to make Sunshine for prom night at her friend’s house, I thought it was simply a layer of Rice Krispies squares.  I saw the name but thought nothing of it.  Then my friend Chris came over and I showed her the recipe and she said: “oh yea I love Scotcharoos….”

What?  ummmm…..OK.

So then I had this flashback of never having tried Hamburger Helper until I married Mr. Man.  Never having ordered Chinese take-out until I moved in with the “princess” in college.  Never having Spam…still!

What’s a silly girl to do?  Make Scotcharoos and make some pretty darn good one at that!  So take that stupid rock over me!  :/

these little gems are so flippin' amazing!

these little gems are so flippin’ amazing!

Please note this is not the “classic scotcharoos” these have been Isabellized…what ever that means!


6 cups rice Krispies cereal

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

2 cups chocolate chips, divided

1 cup butterscotch chips

1/2 cup peanut butter chips

How to:

Spray a 9X13 baking dish with cooking spray, set aside.

In a large bowl combine your cereal with 1 cup chocolate chips.  Set aside.

In a saucepan, combine your corn syrup and your sugar.  On medium heat gently stir until sugar has melted.  Remove from heat and add your peanut butter.  Gently stir until combined and creamy.  Add to your cereal and chocolate chips mix.  Quickly stir.  The heat from the peanut butter mixture will melt some of your chocolate chips, go for it. Don’t worry about it too much.  It will taste amazing.  Spread your mixture into your prepared pan.  Set aside.

the peanut butter mixture is quite spectacular if you ask me!

the peanut butter mixture is quite spectacular if you ask me!

all set!

all set!

In a heat proof dish combine your 1 cup chocolate chips with your butterscotch chips.  Starting with 30 seconds heat in your microwave.  Stirring after each time.  (I did 30 secs then another 30 secs. but followed with 15 seconds increments as to not burn my chips)  Once completely melted pour over your cereal mixture and spread evenly.  Set aside.

chocolate & butterscotch make a beautiful friendship!

chocolate & butterscotch make a beautiful friendship!

In another small heat proof dish melt your peanut butter chips in microwave.  Again stirring after each time.  (I would suggest 15-20 seconds increments)  Using a spoon, place dollops of your melted chips over the chocolate/butterscotch layer.  Using a knife gently run through to swirl the peanut butter with the chocolate/butterscotch layer.  Done!  Place in your fridge (if in a hurry) or leave to cool at room temperature until chips have hardened.

there is no rules here....just dollops of peanut butter! Whatever works!

there is no rules here….just dollops of peanut butter! Whatever works!

pretend to be an artist....a peanut butter artist!

pretend to be an artist….a peanut butter artist!

OH MY WORD.....pure art!

OH MY WORD…..pure art!

Voila!!!! One of the best treat I have had in a long time….SUPERB!

I want this piece right now!

I want this piece right now!

Printer Friendly:  Scotcharoos

so so so perfectly fabulous!

so so so perfectly fabulous!

Note: these are simply jaw-dropping delicious….addictive….not something that will get you bikini ready….beware my friends, one could eat a whole pan of these goodies!

don't you just want to take a bite?  ;)

don’t you just want to take a bite? 😉

Peace and Rock,


Sour Chocolate Cake

Sour Chocolate Cake

Sour Chocolate Cake

I found this recipe a while back in my Saveur magazine.  I guess I held on to it so I could find a good reason to make it.

Reason #1.  We were on vacation.

Reason #2.  It was HOT outside and I was in heaven.

Reason #3.  I sat by a pool all day with nothing to do but sit.

Extra reason: I made dinner for everyone as a thank you for having us spend Spring Break with them….which meant my horrible lovely brother and my BFF Janine’s terrible wonderful husband Dan could torture me all night.  AND I FED THOSE TWO BAD BOYS!

Saying things like: “it’s more of a door stopper than a cake!”  “knocking on the table…what’s that?  Isabelle’s cake”  “remember when we were kids eating peanut butter and soda crackers having a whistling contest?  This cake would work as well”  “moisture, where are you?”  “I know what it’s like to eat sand now”  and on and on….

😉  I do love them both immensely but they thrive on torturing me!

this is what was left after they teased me about the cake....!

this is what was left after they teased me about the cake….!


For the cake:
½ cup milk
1½ tsp. white vinegar
¾ cup shortening, plus more for greasing
2 cups flour
2 cups sugar
2 tsp. ground cinnamon
1 tsp. baking soda
½ cup cocoa powder
8 tbsp. unsalted butter
3 eggs, lightly beaten

For the icing:
2 cups confectioners’ sugar
3 tbsp. cocoa powder
¼ cup milk
5 tbsp. unsalted butter

How to:

For the cake:

Mix milk and vinegar in bowl; let sit until slightly curdled, about 10 minutes.

Heat oven to 350 degrees F.  Grease a 9″x13″ baking dish with shortening. Set aside.

Whisk flour, sugar, cinnamon, and baking soda, in a bowl; make a well in the center.  Bring shortening, cocoa powder, butter, and 1/2 cup water to a boil in a 1-qt. saucepan.  Cook, whisking constantly, until smooth, 5-7 minutes; let cool slightly.  Whisk in milk mixture and eggs.  Stir wet ingredients into dry ingredients until a smooth batter form.  Pour batter into greased pan and smooth top.  Bake until a toothpick inserted in the center comes out clean, 25-30 minutes; let cool.

the start

the start



For the icing:

Whisk confectioners’ sugar and cocoa powder in a bowl.  Simmer milk and butter in a 2-qt. saucepan over medium heat until butter is melted, 3-4 minutes.  Whisk in sugar mixture until smooth.  Pour icing over cake; let set completely, about 30 minutes.

and the icing on top :)

and the icing on top 🙂

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 pretty good cake if you ask me...OK OK I will admit a dollop of vanilla ice cream would have been heavenly!

pretty good cake if you ask me…OK OK I will admit a dollop of vanilla ice cream would have been heavenly!

Peace and I have my reasons,


Peanut Butter and Chocolate Shortbread Cookies

Peanut Butter and Chocolate Shortbread Cookies

Peanut Butter and Chocolate Shortbread Cookies

My youngest daughter just walked by me a minute ago and said: “Mom, I do love these cookies”  Want to know why she said that…well other than the obvious that she actually likes them….she said that because last night after a very long day, part of which was me making these cookies, my husband grabbed one of said cookies and made choking sounds as if he was eating sand paper.  I think he was being a tad dramatic.  He said something along the lines of  “boy, you sure need some milk with those cookies” …blah blah blah…

THEY ARE TEA COOKIES!  Therefore they are not only rich but dense and marvelously flavorful.  That’s my story and I am sticking to it!  For heaven’s sake!  Has anyone in this house ever had tea with the Queen?  Good Lord!  You don’t serve just any ol’ cookie when serving tea!  You serve nice delicious shortbread cookies!  And drown your sorrows with tea…or wash your mouth with a big ol’ glass of milk!

I love these cookies.  They are true Shortbread Cookies.  If you are looking for a crispy, light as a feather or chewy cookie, well this won’t be the recipe for you.  Sorry buckaroos but you may want to check out my other scrumptious cookie recipes!  But believe me when I tell you how yummy these lovely little shortbread cookies are!  Let’s not forget that peanut butter and chocolate is THE perfect combination for just about anything!

different shape, same delicious shortbread cookies

different shape, same delicious shortbread cookies


1 cup unsalted butter at room temperature (2 sticks)

1 cup peanut butter (I use creamy)

1 1/2 teaspoon almond extract

2/3 cup confectioner sugar

2 1/2 cups all-purpose flour

1/2  teaspoon salt

1 3/4 semi-sweet chocolate chips

How to:

In a medium bowl combine your flour and your salt.  Set aside.

In your mixer cream your butter and peanut butter.  Add your almond extract and powdered sugar.  Add your flour mixture.  Combine well but do not over-mix.  Add your chocolate chips.  Divide your dough in half.  This is where I am trying to confuse you….I have two options to choose from.

the dough: nice, thick and creamy

the dough: nice, thick and creamy

A.  Make rolls in clear plastic wrap.


B. Make a round/square disk (about 1/2 inch thick) in clear plastic wrap.

dough and plastic wrap...sometime it's quite a battle!

dough and plastic wrap…at times it’s quite a battle!

option A and option B :)

option A and option B 🙂

Put your dough in the refrigerator for about 2 hours.

Preheat your oven to 350 degrees F.  Line your baking sheets with parchment paper or silicone mats.  Set aside.

If you opted for the roll technique you can simply sliced your dough, approximately 1/2 inch thick.

nice slices ready to go into the oven

nice slices ready to go into the oven


If you opted for the round/square disk, simply use a cookie cutter or knife and cut the dough into the desired shape.

I just realized that all my cookie cutters are Christmas themed...so I simply made little squares

I realized that all my cookie cutters are Christmas themed…so I simply made little squares

Place your cookies onto your prepared cookie sheet and bake in your preheated oven for 15-16 minutes.  The cookies will remain pale in color.  Cool completely.

hard telling but these are baked and ready to chill!

hard telling but these are baked and ready to chill!

ooooh la la...lovely cookies!

ooooh la la…lovely cookies!

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A whole lot of cookies make me a happy girl!

A whole lot of cookies make me a happy girl!

Peace and Crumbles,


Coffee and Mascarpone Icebox Cake


Coffee and Mascarpone Icebox Cake

I have had this recipe in my “to-do” pile since 2004…I wish I was kidding.  I have no clue why I haven’t made it yet since I am a huge fan of Mascarpone….creamy, delicious and cheesy…how can you go wrong?!!

The only little problem I realize with this…you need to plan ahead.  Bottom line if at 3pm (like me) you decide you want this lovely treat for your dessert the same evening, well rethink your game plan…..or maybe learn to read recipes (no, I still don’t).  You need to let it set for 8hrs…story of my life.  No problem, I made another dessert that same day so everyone got a treat for dessert.  Which means that we have now have PLENTY of sweets in our home to last us all week.

Inspired by: Gourmet Magazine August 2004

2004….seriously…I mean where the heck have I been that having a recipe since 2004 seems like last week.  Dang it.

maybe not the most photogenic cake but perfect nonetheless

maybe not the most photogenic cake but perfect nonetheless

I had to change a few things and I couldn’t find good espresso powder.  But the cake is lovely regardless.  The Mascarpone really makes this cake delicious….and I mean 5 ingredients…you can’t ask for an easier recipe in your bag of tricks 😉


3 cups chilled heavy cream

1/2 cup plus 1 tablespoon sugar

1 8-ounce container Mascarpone cheese at room temperature

1 (9-oz) box chocolate wafers such as Nabisco Famous

1 tablespoon instant coffee powder

How to:

Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.

Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.



Pulse remaining chocolate wafers in a food processor until finely ground.

Beat remaining cup cream with coffee powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.

Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.

Delicious and a nice change for dessert

Delicious and a nice change for dessert

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lovely, light and creamy icebox cake

lovely, light and creamy icebox cake

Peace and Don’t wait 9 years to make a recipe,


Juicing, Smoothies and a Giveaway

Giveaway NOW CLOSED.

Giveaway time!  You know I love a good giveaway but here is what I love about this one: it’s for your health!  That’s even better in my book!

Green Pak by Trace Minerals Research

Greens Pak by Trace Minerals Research

I am giving away a box of Greens Pak….CHOCOLATE flavor to boot!  Well in all honesty I am not giving it away….Audra from our local Country Nutrition Store  is really giving it away to one of my lucky readers!  Yes, she is that nice!  I cannot tell you how wonderful it is for us to go to our local  Country Nutrition Store and be able to ask questions about what to put in our juices or smoothies.  Mr Man found us a great green powder, maca root powder and some local bee pollen.  We would have never been able to learn so much if we didn’t ask and ask again.  Audra mentioned that our daughters would most likely love the taste of chocolate (ummmm….I LOVE the taste of chocolate!), she was correct.  This stuff tastes delicious and it’s filled with super power green supplement!  Certified Vegan.  Organic Raw Food.  Antioxidants.  Enzymes.  Probiotics.  Super Fruits.  Green Foods….etc…

Juicing and making smoothies is a HUGE fad right now.  I don’t care.  It’s a fad that’s healthy for you….we could all use a little more fruits and veggies in our diet!  The best way to boost any smoothies or juices: add some green powder.  It doesn’t taste bad, trust me!  Yes, it might make your drink look like an alien invasion but if that’s a problem then simply drink it out of a dark cup…you won’t have to look at it…problem solved….you are welcome 😉

WARNING*****HOT WATER ZONE******(meaning I might get in some with the following paragraph!)

Some people will have you believe that you need a juicer/juice extractor.  I disagree.  Not everyone can afford a $100+ juicer.  They are nice and do a great job but in reality if you have a blender you can make wonderful smoothies/juices in minutes.  You may have to sacrifice a bit in terms of texture but that can easily be fixed with adding some liquid and or yogurt for a creamy factor.  We are making delicious smoothies in our old blender, which you can find for about $20-$40. here .

Here is an example of a delicious fruit smoothie:

mmmm delicious smoothie...not very photogenic!

mmmm delicious smoothie…not very photogenic!


1 banana

3 whole strawberries (stem have lots of super powers!)

hand full of blueberries

1 kiwi (no peel…yuck…fuzzy!)

2 big tablespoons Chobani plain greek yogurt (0% non-fat or 2% low-fat)

1/2 to 3/4 cup coconut water or milk or soy milk or water or….you get the idea

1/2 cup crushed ice

1 packet Chocolate Green Pak

How to:

Put in your blender and hit blend.  Pour into a lovely (or not) glass.  Drink and feel the power!

this is not super nuclear science...go with what you like!

this is not super nuclear science…go with what you like!

kind of brownish...if using regular green powder it is SUPER green color...I kind of like that!

kind of brownish…if using regular green powder it is SUPER green color…I kind of like that!

Note: you may need to adjust the liquid depending on how thick you like your smoothies.

Win a box of delicious Chocolate Greens Pak! (Support nutrition, digestion, circulatory health and the body’s natural defenses!)

There is 30 lovely little packets per box!

There are 30 lovely little packets per box!

How to enter:

Leave a comment below 🙂

Extra entries:

Like my page on Facebook: here

Like Country Nutrition page on Facebook: here

Follow my blog via email (no worries this is top-secret stuff!) simply enter your email and follow the instructions!

Share this email with friends, family, frienemies, fauxfriends….etc….

PLEASE put a comment for each “action” I know… I know…. such work!  😉  Contest ends on Monday Feb. 25 2013 (midnight).  Winner will be announced on Tuesday Feb. 26 2013

Giveaway open to residents of the lovely United States of Americool and my birth land Coolnada (aka USA & Canada)

Peace out friends,


Note:  yes, we have a lovely local health food store and they are awesome.  Sadly….unless you live in the Greenwood vicinity or near their Decatur, IL location, I strongly suggest you find a local health food store and start asking questions about your health.  It matters.

My Mom’s Nanaimo Bars

My parents are visiting this week.  Which is why I had to share one of my favorite childhood treats.

My Mom's Nanaimo Bars

My Mom’s Nanaimo Bars

I know there are millions of recipes out there for Nanaimo Bars.  Trust me I am not trying to reinvent the wheel.  I am only offering you my mom’s version.  It’s delicious but so is everything my mom makes.  She is an awesome cook and baker.  I wouldn’t steer you wrong.  The woman knows what she’s doing.  I have to be honest.  I have never made her Nanaimo Bars until today.  Why?  Easy, because she makes them for me whenever I have a craving for them.  She’s nice like that.  This means I have been known to wait a while to satisfy a craving since my parents live in Montreal and I live in Indiana.

I have had my mom’s recipe for years.  I guess she wanted me to have it in my repertoire.  Like any good child, I just want her to make them for me.  Also you might be interested in knowing that in French (in Quebec, anyway) we call Nanaimo Bars: Barres Dominos.  I think (and I know you guys will set me straight if I am wrong) it’s because they look like Dominos…either way they are SUPER DELICIOUS!

yummy...delicious...scrumptious...fantastic...this is happiness!

yummy…delicious…scrumptious…fantastic…this is happiness!


Layer #1:

1/4 cup unsalted butter, melted

1/4 cup sugar

1/3 cup unsweetened cocoa powder

1 teaspoon vanilla

2 eggs

2 cups graham crackers crumbs

1/2 cup very finely chopped walnuts (or pecans or almonds if that’s what you have on hand)

Layer #2:

1/4 cup unsalted butter at room temperature

2 tablespoons instant vanilla pudding

4-5 tablespoons  milk

2 cups powdered sugar

Layer #3:

4 1-ounce semi-sweet chocolate squares

3 tablespoons unsalted butter

How to:

Layer #1:  Preheat your oven to 350 degrees F.  Grease an 8×11 glass baking dish or line with parchment paper leaving an 1-inch overhang all-around.  Set aside.  In a large bowl combine your melted butter, sugar, cocoa powder, vanilla, eggs, graham crackers and chopped nuts.  Press into your prepared pan.  Bake in your preheated oven for 10-12 minutes.  Remove, let cool completely and put in your fridge.

layer #1

layer #1

Layer #2:  In a large bowl cream your butter, pudding, milk (start with 4 tablespoons) and powdered sugar, until you have a smooth consistency.  Spread over your first layer and return to fridge.

layer #2

layer #2

Layer #3:  Melt your chocolate and butter in your microwave or in a double boiler.  Gently pour over your second layer.  Return to the fridge until completely set.  Cut into bite size pieces, you may want to run your knife under hot water between cut to make clean slices.

final layer #3

and finally layer #3

OH MY SWEET HEAVEN....these are so good!

OH MY SWEET HEAVEN….these are so good!

Printer Friendly: Nanaimo Bars

Why I love my mom’s the best?  I favor the gorgeous pale yellow color of her Buttercream filling as opposed to the white icing some recipes call for.  It’s the vanilla pudding, it definitely adds creaminess to the layer.  I love the delicate nutty flavor in the crust and that it is not too sweet.  I absolutely adore the simple chocolate layer, not too dark not too sweet, not too thick….just perfect.

these make a great hostess gift, a great "sorry you are having a rough day", a great potluck dessert...and on and on

these make a great hostess gift, a great “sorry you’re having a rough day”, a great potluck dessert…and on and on

Peace and My Mom is Awesome,


I shared my recipe on this lovely linky party:

Chocolate Drop Cookies

Chocolate Drop Cookies

Chocolate Drop Cookies

As you know I like to judge cookbooks and people by their cookie recipes.  I know it’s completely crazy.  Let’s be honest, if you give me a crappy cookie, well, I am sorry we just can’t be friends.  🙂  OK, this might be a slight exaggeration on my part but I do value a good cookie recipe and I will do just about anything to get a recipe if I think it will make me look good.

This recipe comes from the lovely cookbook Mad Hungry: Feeding Men & Boys by the ever so talented Lucinda Scala Quinn.  Little known fact: I have somewhat of a healthy (?) obsession with Mrs Scala Quinn.  I try to keep it low key because I don’t want to spook her and have her running for the hills hiding from me.  I casually follow her on Instagram.  I nicely like most of what she pins on Pinterest.  I’ve googled her.  I have Youtubed her (yep…new verb: to youtube someone!)  I read all her status updates on Facebook, trying not to like too many so I don’t freak her out….so you get it…it’s a HEALTHY obsession.

Mad Hungry: feeding Men & Boys by Lucinda Scala Quinn

Mad Hungry: feeding Men & Boys by Lucinda Scala Quinn

Note: She is also friends with Martha Stewart….I mean Mrs Stewart! I ❤ them both more and more….her cookie recipe is lovely (as expected) so we can remain friends…it’s a one sided friendship but I can deal with it.

Lovely soft chewy chocolaty cookies!

Lovely soft chewy chocolaty cookies!


1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon coarse salt

1 cup unsalted butter, softened

3/4 cup sugar

1  large egg, lightly beaten

1 teaspoon pure vanilla extract

6 ounces bittersweet chocolate, melted

1/2 cup shredded coconut (optional)

1/3 cup milk (low-fat is OK)

How to:

Preheat your oven to 350 degrees F.  Butter or line 2 rimmed baking sheets.  Set aside.

In a small bowl, whisk together the flour, baking powder and salt.  Set aside.

In a large bowl, cream together the butter and sugar.  Beat in the egg and vanilla.  Blend in the melted chocolate and coconut, if desired.  Alternately add the flour mixture and milk, ending with the flour.  Drop dough by teaspoonfuls onto the baking sheets 1 inch apart.  Bake for 10 to 15 minutes, until the edges are set and the centers are still soft.  Remove to a cooling rack.

getting all my ducks in a row...or cookies :)

getting all my ducks in a row…or cookies 🙂

these bad boys spread quite a bit, glad I left enough room!

these bad boys spread quite a bit, glad I left enough room!

Note: I baked mine for 12 minutes and they were perfect.  Also the recipe said it makes 24-30 cookies I had about 36…maybe I made mine too small.

three lovely cookies for me (eh...that rhymed!)

three lovely cookies for me (eh…that rhymed! sort of)

These cookies are super delicious and soft.  The girls called them Brownie Cookies.  I love the coconut in the cookies, it give a little bit more texture to each bites!

Printed Friendly: Chocolate Drop Cookies

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Recipe linked up here:

Chocolate-Peanut Butter Pie

Chocolate-Peanut Butter Pie

Chocolate-Peanut Butter Pie

You make one pretty pie and suddenly you think you are ready to open your own pie shop.  Maybe, this is a hyperbole, yes…hyperbole, meaning: an extravagant exaggeration and over statement…can you tell I was hanging out in 7th grade Language class!  I think I was more interested in the subject than the kids in the classroom.  The teacher was talking and I was staring at her like she was the second coming.  (that’s a simile)

Alright, enough about the language lesson….We all know I really should just concentrate on the pie…especially since my last attempt, although pretty, was more a soup than a pie.  I haven’t given up, I want it pretty AND tasty.

I found this lovely recipe in one of my favorite issues of Saveur Magazine.  No. 153.  Their recipe was inspired from Bradley’s Corner Café in Topeka, Kansas.  Chocolate-Peanut Butter Pie sounded like a win-win situation in my book!

can you tell madness is happening???? OMG

can you tell madness is happening???? OMG


1 ½ cups flour

8 tablespoons unsalted butter, cubed

1 teaspoon kosher salt

2 cups heavy cream

2 tablespoons sugar

4 teaspoons vanilla

¾ cup smooth peanut butter

8 –ounces semisweet chocolate, chopped

1 cup light brown sugar

¼ cup cornstarch

4 egg yolks

2 cups milk

How to:

Heat oven to 425 degrees F.  Pulse flour, 6 tbsp. butter, and ½ tsp. salt in a food processor into pea-size crumbles.  Add ¼ cup ice-cold water; pulse into a dough.  Form into a disk; wrap in plastic wrap; chill for 1 hour.  Roll dough ⅛” thick on a floured surface.  Transfer to a 9″ pie plate, trim edges, prick with a fork.  Cover with parchment; fill with dried beans.  Bake for 20 minutes.  Remove paper and beans; bake until golden brown, 10–12 minutes.  Let cool.

Pie dough, try to contain your excitement!

pie dough, try to contain your excitement!

trying to keep it pretty

trying to keep it pretty

I like to use my pie weight but beans work just fine

I like to use my pie weight but dry beans work just fine

Whisk together cream, sugar, and 1 tsp. vanilla to stiff peaks; set aside.  Place peanut butter and chocolate in separate bowls.  In a 4-qt. saucepan, whisk together remaining salt, brown sugar, cornstarch, yolks, and milk.  Bring to a simmer over medium heat; cook until custard thickens, 2–3 minutes.  Remove from heat; whisk in remaining butter and vanilla.  Strain through a sieve, and divide custard evenly between peanut butter and chocolate; whisk each until smooth.  Fold half the whipped cream into the peanut butter, and spread evenly in pie crust; chill 20 minutes.  Spread chocolate over top; chill until set, at least 45 minutes.  Spread remaining whipped cream over pie.

nice thick custard

nice thick custard

the peanut butter layer

the peanut butter layer

then the chocolate layer

then the chocolate layer

and finally the whipped cream...and of course a little more chocolate for decorations!

and finally the whipped cream…and of course a little more chocolate for decoration!

This is a very very dangerous pie.  It tastes out of this world!  If you like chocolate and peanut butter you are in for a treat.  I love how the chocolate layer gets a thick and rich texture once it sets.  OH MY WORD!  This is a pie you want to bring to a dinner party and look like a super baker!  I recommend sharing unless you have plans on spending the next 3 days on your treadmill!

go ahead dig in...you deserve it!

go ahead dig in…you deserve it!

Printer Friendly: Chocolate-Peanut Butter Pie

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Recipe also on Linky Party below: