Browsing Tag


S’mores Bars


These little goodies are just dreamy. I admit,  wasn’t sure when I read the recipe. I love s’mores, in moderation. I’m not at all a super fan of them, and I enjoy the experience of making them – over a nice fire – more than I do eating them. But, I wanted to try something different. I had intended to bring these along for a work picnic, that was postponed. On the bright side, I had a bunch of these delicious treats to consume throughout the week. I loved the idea of a s’mores themed dessert but it had to be tasty, easy to transport, and easy to make. Check, check and check! This little treat took barely any time to make. Also, I should mention, NO BAKING! you literally do not need to pop anything in that oven. Perfect summer treat indeed. Tasty…, yea. Freaking tasty to be exact. These are so yummy I often eat more than one and then wonder why I’ve broken out into a sweat (hello sugar overload!). I also love how they aren’t quite a brownie and not quite a cookie. It’s unique! Also super easy to transport. Just keep ’em cold and they’ll last. Because you need to chill them, I would recommend leaving them in the fridge until you intend to serve them. Now, I’ve had s’mores themed desserts in the past. The graham cracker gets just a touch too crunchy and they just are not very good. I loved these, because you don’t bake anything. You just let it all set and enjoy! It’s soft, satisfying and did I mention delicious? Well…they are!


  1. Line an 8x8 baking dish with foil. Spray the foil lightly with cooking spray and set aside.
  2. In a microwave safe dish, melt butter. Add in graham cracker crumbs and mix until combined. Press the graham cracker mixture into the prepared baking dish. I used the bottom of a glass to help flatten the crust.
  3. In a saucepan, over low heat, heat the condensed milk and chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Remove from the heat and add in the salt and vanilla. Stir until blended. Pour the chocolate mixture over the graham cracker crust.
  4. Sprinkle the marshmallows over the chocolate and press down slightly. Then insert the graham cracker pieces randomly between the marshmallows. Cover with plastic wrap and allow to set if your refrigerator for about 4 hours. Remove from the fridge and cut into squares.


Williams Sonoma


Chewy, Fudgy, Triple Chocolate Brownies

It’s the Monday after my vacation, so I feel like these brownies are an absolute necessity. Also, Mondays. Homemade brownies are so good. I know, opening a box and tossing in a few ingredients seems so much easier, but it’s basically the same amount of effort and tastes way better to make them homemade. This version has been a go to for a while. I even found variations when I had to eliminate dairy from my diet for a bit. Still amazing! Everything about this brownie is perfect. I used milk chocolate since I love milk chocolate, but you can use dark or semi sweet if you prefer. Also, if you want to get super adventurous, you can add in some peanut butter cups or chocolate sandwich cookies. I almost did…….almost. But sometimes the standard brownie is a necessity. And sometimes that brownie needs to meet some ice cream and live happily ever after. These are the things I dream about as I eat my panzanella and a handful of almonds. The flavor is so rich and something I believe happiness is made from. Honestly, I think it could be. the texture is chewy and not at all dry. They are fudgy and just wonderful. I cannot compliment these enough. But really, I would encourage you to try to make a homemade version, even if it is just once. It’s so rewarding to make your own, and this is a simple way to start out. It may (or may not) seem complex or daunting, but I promise once you get into it, you will see it’s not bad. One note from the original recipe that I copied, that I will also share here, is that it may seem to take a while to incorporate the flour into the wet mixture. Trust me, it will mix in. I promise. They will still turn out fantastically and you will still want to eat the entire baking dish worth.


  1. Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with foil, and spray lightly with cooking spray. Set aside.
  2. Set a heatproof bowl (like pyrex) over a saucepan with barely simmering water. Add in the chocolate and butter, stirring occasionally until smooth. Add in the cocoa powder and blend until smooth. Set aside to cool slightly.
  3. In a medium bowl, combine the eggs, sugar, vanilla and salt. Whisk until combined. Whisk in the warm chocolate mixture until incorporated. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  4. Let cool for 2 hours , or until room temp. Remove the brownies from the pan and transfer to a cutting board. Cut into squares and store in an air-tight container.


Original recipe from Annie’s Eats.

Hidden Treasure Cookies


Happy Friday! This Friday is the countdown to my first official vacation of this year. I felt like that was worthy of a celebration, so I’m sharing these cookies which are also worthy of a celebration. I posted a pic on Instagram a little while back about these cookies and how amazing they are. It’s a simple cookie that is filled with all sorts of flavors that just makes them addicting. The fun part is that you can really change up any of the extra goodies in here to make it suit your taste. If you are craving salty/sweet, toss in some crushed pretzels. Heck, I might even add some crushed potato chips. It’s seriously a snack in itself. It’s super simple to put these cookies together. I’ve made them a couple times and each time they are a hit. You cannot go wrong here.


  1. In a large bowl add the unsalted butter, partially melted. There should still be whole pieces of butter visible. Do not melt all the way!
  2. Add the brown sugar, and white sugar to the bowl and whisk together until smooth. Add in the egg and egg yolk, as well as the vanilla and whisk to combine.
  3. Add in the salt, baking soda, and flour. Mix until the ingredients are just combined. Be careful not to over mix. No one wants a tough cookie!
  4. Add in the chocolate chips and M&Ms (or whatever extras you would like!). Fold the goodies in, cover with plastic wrap and refrigerate for 30 minutes - 2 hours.
  5. Meanwhile, preheat the oven to 350 degrees F. Place a Silpat or parchment paper on a large baking sheet.
  6. When the dough is chilled, roll balls of dough (I use a cookie scoop for this) into a loose ball. Press a Rolo into the middle of the dough and cover with the remaining dough. (basically hide the Rolo. Place seam side down.
  7. Make sure you space the cookies out as they will spread a bit. Cook for about 8-10 minutes. You want the cookies to be browned on the edges and just set in the middle. Do not over cook. I always take them out when they still look a bit raw in the middle. They will continue to cook for a bit and settle. You want these to be soft and chewy.
  8. Once you remove them from the oven, place some additional M&Ms and chocolate chips on the tops of the cookies. Just press them in gently. Allow to cook on the baking tray for about 5 minutes, or until you can transfer them to a cooling rack without breaking them apart.


Barely adapted from Chelsea’s Messy Apron.

I know many of you are probably prepping for some 4th of July celebrations over the weekend and week ahead. These would make the perfect dessert to bring along. I’m sure you are also thinking about other goodies grill/make for these festivities or in general, so I wanted to share some deals for my readers!

Save $0.55 when you buy any ONE (1) Sargento Natural Cheese Slices
Save $1.00 on ANY ONE (1) 16ct Variety Bag of Snyder’s Lance products
Earn $2.00 when you purchase Jose Cuervo Tradicional®
Earn $1.25 when you purchase Hillshire Farm Naturals® Smoked Sausage

Irish Cream Popsicles


Oh boy. These boozy pops are where it’s at. I have to admit, it’s hard to write about these since I had this stomach thing over the weekend that I’m still recovering from. So I’m trying to reminisce about a happier time when I was able to enjoy the thought of these. Despite that minor fact, I do have to say these adult popsicles are fantastic. The combination of coffee and Irish cream is so good, but the chocolate drizzle and biscoff cookie crumb topping are like O M G. It’s so easy to whip these fun little treats up. And if you want to make the kiddies feel included, you can always make a batch of these kid friendly pops I posted about recently. This treat is the best of both worlds it’s summer friendly and similar to the cookies and coffee snack I often enjoy when the weather is colder but now, plus liquor. It’s seriously a fun treat. So now that the weather is warmer you can make a batch to enjoy throughout these warmer days. Enjoy!




  1. In a pitcher, combine coffee and Irish cream. Pour mixture into popsicle molds and freeze until frozen through.
  2. To make the chocolate drizzle, melt chocolate in your microwave or on the stove top over low heat. Add a small amount of coconut oil to help set (not necessary, but I find it helpful). Using a spoon or pastry bag, drizzle the chocolate over the top. Sprinkle tops with crushed biscoff cookies and place back into the freezer until chocolate is set.
  3. Keep frozen until ready to eat!


Will Sing for Dessert original recipe

Homemade Fudgesicles

It’s been hot hot hot here the last few days. We spent the weekend mostly outside and it was lovely. Anthony loves to run around and play in his little pool. It’s great. Life is good. When the weather is warmer, Anthony often asks for “boo boo pops”. A term we created when Anthony was teething and the only thing that would make him feel better was to eat popsicles. Because he would go through a million of them in a day, ok maybe not literally, but we did go through a lot, I decided to make homemade popsicles. My first attempt at homemade “boo boo pops” were these fudgesicles. And the result was both delicious……and adorable.


As you can see, these are a favorite in our house. What I like is that they are reminiscent of the childhood favorite, but better. Like much better. The flavor is so rich and creamy and chocolaty. It’s like a high jump above the store bought kind. The process to make them is super easy. And it makes your kitchen smell delicious. Every time I make them, without fail, my husband walks in to see what I’m making. I prefer milk chocolate, but you can use dark chocolate if that’s what you like. I use my reusable popsicle molds and with a little TLC they come out perfectly. The trick is to make sure they are actually frozen through. With chocolate pops this good, you’d want to rush the process too, trust me! But don’t you’ll end up pulling the stick out completely and it’s tragic. Once they are ready to eat, just defrost a bit in warm water. About 30 seconds. Then gently start to remove it from the mold. They should come out fairly easily after that.


  1. In a medium saucepan, over low heat, gently melt the chocolate, stirring until the chocolate is smooth. Add in the sugar, cornstarch, cocoa powder, milk, and salt. Raise the heat to medium and cook the mixture until it thickens. About 5-10 minutes. You want to make sure you do not over cook the chocolate mixture, you do not want to eat burnt fudgesicles! Remove from the heat and stir in the vanilla and butter.
  2. Let the mixture cool slightly. Pour into your popsicle molds. For this recipe, I upped the quantity so that it made 6 popsicles, which fits the mold that I use. Place on the tops (the sticks) and place in your freezer and let them freeze completely. Enjoy!


This recipe is slightly adapted from Smitten Kitchen . I doubled the recipe and used milk chocolate since that is my preference!