 What happens when you chop up a beloved candy bar and a handful of classic American cookies and combine them together with a blonde brownie?? This⬆️ This happens. Sweet, delicious, chewy, gooey, goodness happens.😋
What should I even call a candy bar-cookie-blondie fusion? Coo-bar-ondie or a Blon-Cand-Bar or maybe even a Can-cook-ondie. I spent way too much time thinking about what to name these bars.🤣  I'm not a fan of Oreo's and I'd never even tasted a Hershey's Cookies and Cream bar before I made this recipe because I'm generally not a fan of white chocolate. You're probably asking yourself the obvious question now: Why did she make a recipe that highlights 2 ingredients that she doesn't even like?🤷🏻♀️🤣 Well, the answer is simple - I wanted to make a dessert for the kids that I wouldn't be tempted to eat.😂😅 Well, I'm sorry to report that my plan backfired.😬 I combined 2 ingredients that I would never be my first choice of treats and combined them with loads of sugar and butter and what I ended up with was something that was so delicious that I couldn't help but eat them. 🙃 Seriously though - these blondies are amazing.  Cookies and Cream Blondies 6 Tablespoons butter, melted 1/2 cup sugar 1/4 cup brown sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup + 2 Tablespoons flour 3/4 cup cookies & cream Hershey's bars, chopped 3/4 cup Oreos, coarsely chopped
 Bake 18-20 minutes at 350.    Remove from pan and slice into squares.
Ciao!
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 Find me a cuter lunch date than this. 😅
This girl enjoys her food ... almost as much as I enjoy making it for her. Honestly if my husband showed this much enthusiasm for the meals that I make - it would make cooking dinner - way more rewarding. I'm just not sure he can get his foot up that high.🤣  This little cutie has inspired me to try some new baby friendly recipes. These veggie muffins are simple and healthy and perfect for young eaters.   Veggie Muffins 1 cup grated carrot 1 cup finely minced broccoli florets 1½ cup shredded cheddar cheese 1½ cups milk ¼ cup melted butter 2 eggs 1 cup cornmeal 1 cup flour 1 teaspoon baking powder ½ teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon basil  Stir together all ingredients in a large bowl.  Spoon batter into greased mini muffin tins.  Bake 13-15 minutes at 375.   Ciao!
 It's time to stock up on dipping chocolate because it's strawberry season in Georgia!!🍓😂 Anyone else see a bucket full of freshly picked strawberries as an opportunity for endless dessert possibilities? Ice cream, cakes, cookies, shortcakes, cobblers, crumbles and jams.🍧🍰🍫 I love chocolate covered strawberries but believe it or not, I actually don't turn all of my fresh strawberries into desserts. I also like freshly sliced berries on yogurt, in oatmeal, on waffles, in smoothies, on salads and drizzled with balsamic vinegar.😋 Strawberries just make everything better - and sweeter... aka better.😅   My favorite time to pick strawberries is early April when the fields are absolutely loaded with giant, ripe red berries and it takes me less than 10 minutes to fill my bucket with berries. I only wish that it was that I also had a farm near me where I could pick my own peaches. Peach trees are far less common that you might think in the "Peach State." 🤣🍑  There's just something about the strawberry and peach combination that feels like summer to me.🍓🍑 It doesn't matter if they're in a fancy umbrella drink or on a plate covered in whipped cream - the strawberry peach fusion will always be a sign of warm weather in my brain. And to some, April might seem a little early to be jumping on the summer dessert bandwagon but here I go anyway... 😂  Spiced Peach Shortcake Peaches 6 peaches, peeled and sliced 1/4 cup brown sugar 2 teaspoons lemon juice 2 teaspoons vanilla 3/4 teaspoon coriander Shortcakes 3 cups flour 1 cup almond flour 2 Tablespoons brown sugar 1 Tablespoon baking powder 1 teaspoon salt 1 teaspoon nutmeg 1/2 teaspoon allspice 6 Tablespoons butter, cold 1 1/4 cups heavy cream 1 teaspoon vanilla Raw sugar for sprinkling on top Whipped topping 1 cup heavy cream 1/4 cup powdered sugar 1 teaspoon vanilla
 Bake 16-20 minutes at 425.
 Ciao!
Is it just me or do other people think that we've taken random celebrations too far in this country? Yesterday was national garlic day, national Amaretto day and national Hanging Out Day. Not the kind of "hanging out" that I expected either. It's not a day dedicated to gathering with friends, it's an initiative intended to encourage citizens to hang their laundry outside on a clothesline to dry instead of using a dryer.👕👗🤷🏻♀️🤣 In case you're curious, I did not eat garlic or hanging my clothes outside on a clothesline yesterday but I did in fact enjoy some Amaretto in the form of a cookie.🥃 The next time you're googling random things on your computer or your phone, I recommend that you check out the national day calendar website. In case you're curious, April 19th wasn't the weirdest national day that I found on the calendar. Did you know that July 27th is national take your pants for a walk day?👖😂😳  Amaretti cookies are a traditional Italian cookies. They have a chewy center and a crackled, sugary crust. They're naturally gluten free and dairy free which makes them a great treat for any party with guests with dietary restrictions. And most importantly --- they're delicious!😋 If you don't happen to be celebrating National Amaretti Day or you don't have any on hand, you can substitute 2 teaspoons almond extract for the liquor in my recipe.  Amaretti Cookies 3 egg whites 3 cups almond flour 1 1/2 cups minus 1 Tablespoon caster sugar ¼ teaspoons vanilla 2 Tablespoons Amaretto liqueur For coating 1/4 cup caster sugar 1/4 cup powdered sugar
 Bake 15 minutes at 325.  Ciao!
 As a general rule - I'm anti wrinkles. 🤣 I buy makeup to cover up the ones I already have and creams prevent new ones from showing up. My laugh lines are an exception - those are signs of a life well lived and I display those proudly.😁 Other than smiling, the only other time I'm excited to see wrinkles is when I'm baking cookies.😅 Unlike me, there are certain cookies that look even better when they're covered in crinkles and wrinkles.😂 I've had a recipe for Lemon Crinkle Cookies on my blog since 2014 but I wasn't really happy with it. In short: they just weren't wrinkly enough.😅 Hello, Lemon Crinkle Cookies 2.0 - full of wrinkles and bursting with bright, lemon flavor. 🍋
I had 4 lemons ripen on my meyer lemon tree last year and I was very deliberate in how I used them. I felt like they deserved to be used in only the most special recipes. Honestly, if I added up the amount of money that I spent on fertilizer, water and paying my plant sitters when I'm out of town - I could have bought a whole crate of lemons for what it cost me to grow 4 lemons.🤣 But it's not about the cost - it's about the pride that I have in growing my own citrus fruit.😬 That's my story and I'm sticking to it.🤣 Lemon Crinkle Cookies meet all of the necessary requirements to use 1 of my precious my home grown lemons. They're delicious and light AND ... they're full of crinkles and wrinkles.  Lemon Crinkle Cookies 2.0 2 and 1/2 cups flour 1 teaspoon cornstarch 1 teaspoon baking soda 3/4 teaspoon salt 3/4 cup butter, softened 1 cup + 2 Tablespoons sugar 1 large egg, room temperature 1/4 cup fresh lemon juice 1 Tablespoon lemon zest 1 teaspoon vanilla For Rolling 3 Tablespoons sugar 1 cup powdered sugar
 Bake 12-13 minutes at 350.  Ciao!
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