Hey everyone! It’s mid-week, and it’s pie time. I don’t make pies that often, and there’s a reason- it’s just a lot of work. Truth be told, I really am not a huge fan of recipes that involve rolling something out, and that includes pie crust. It is what it is guys.

But today, I gotta say, this pie is too good to not share. And I’m using a couple of shortcuts along the way to make that pie life a little bit more manageable. The first is, you guessed it, store-bought pie crust. I have a wonderful pie crust recipe that I love, but listen. I’m just not always ready to do the whole shebang. You guys get it, right? Right. So today we’re using that refrigerated, rolled up crust, and it’s legit really, REALLY good.

The other major shortcut I’m using here is canned dulce de leche. I’ve made it myself a few times, and it’s really good, but the canned stuff is really good too you guys. And more importantly, making it from scratch takes a LONG time. Even recipes that just use straight sweetened condensed milk usually require that you cook it for 3+ hours. It’s too much! We just want pie! One thing I do recommend is adding a healthy pinch of salt to the dulce de leche before spreading it into your pie crust- it goes a long way.

So, here’s how things come together on this one. First up, roll the crust into an oblong shape that fits into our rectangle tart pan. You can definitely use a round tart pan as well here, totally doable. Then, we’re blind baking the crust until it’s completely cooked. You will absolutely want to line the crust with foil, and then fill it with the pie weights of your choosing- either pie weights, beans, rice, or even sugar (it becomes lightly toasty, and it’s really nice to use later).

Up next is a healthy layer of our dulce. Spread it evenly in the bottom of your crust.

The dulce is thick enough that we can actually pour the chocolate layer right on top without any chilling. Onto that chocolate layer- it’s a simple ganache. You’ll use bittersweet chocolate, heavy cream, vanilla extract, and salt, and heat it until super smooth and silky. Pour it over the crust, and chill for about an hour.

In the meantime, we’re topping this bad boy with a Swiss meringue. You cook the egg whites and cream of tartar, and sugar over a double broiler, and then you whip it up slowly while it cools, until it’s some beautiful silky cloud of sugar. Add a bit of vanilla, and a pinch of salt, and heap it high on the pie.

And then ya know, torch it baby! By the way, if you don’t have a torch, you can put under a broiler set oven, but keep a VERY close eye on it!

This is a very sweet pie you guys, it’s indulgent, and it’s totally worth it. Enjoy!

Dulce de Leche Chocolate Meringue Pie

Servings 12 slices

Ingredients

For the dulce layer:

  • 1 pie crust, fully baked and cooled, in a shallow tart pan
  • 1 can dulce de leche
  • 1/2 tsp. salt

For the chocolate layer:

  • 1 cup heavy cream
  • 12 ounces bittersweet chocolate, roughly chopped
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt

For the meringue layer:

  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 1 1/2 cups sugar
  • 1 tsp. vanilla extract
  • 3/4 tsp. salt

Instructions

For the dulce layer:

  1. In a small bowl, stir together the dulce de leche and salt until combined. Spread a generous, even layer into the bottom of your cooled crust. Set aside. 

For the chocolate layer:

  1. In a microwave safe, medium bowl, heat the heavy cream until boiling in the microwave. Pour in the bittersweet chocolate, vanilla extract, and salt. Let it sit for a couple of minutes to allow the chocolate to start melting, and then whisk until completely smooth. Pour over the dulce layer in the tart crust. Cover with plastic wrap, laying the plastic directly onto the chocolate layer, and chill for at least an hour. 

For the meringue layer:

  1. In a large heat-safe bowl over a double-boiler, whisk the egg whites, cream of tartar, and sugar for about 5-8 minutes, or until the sugar is dissolved. Transfer to a stand mixer, and whisk on medium speed for 10-15 minutes, or until the mixture is cool, and has stiff peaks. Beat in the vanilla and salt. 

  2. Pile the meringue on top of the chilled pie, and use a fork to fluff the meringue and create peaks. Use a torch to toast the top of the meringue, or place the pie under a broiler in the oven for 2-3 minutes until it has become toasted. Enjoy! 

Hey guys! It’s Monday, and let’s make something, okay?

Today we’re talking about millionaire bars, which are a classic bar dessert. Here’s how it typically goes down: a base layer of vanilla shortbread, topped with a thick layer of chewy caramel, and capped off with chocolate, or chocolate ganache. It’s messy, it’s delicious, and it’s really sweet.

So today, we’re giving it a little twist. First up, the shortbread base today is chocolate shortbread instead of the classic. It’s the beginning of the week, let’s all just get that much-needed treat in, k?

Now, we’ve got that trademark caramel layer, and it’s a thick one. Let’s be real, caramel is the star of a great millionaire bar. What I really love about this caramel recipe is that it uses sweetened condensed milk. Caramels that use condensed milk are WAY easier, and they are WAY harder to mess up.

If you’ve ever tried making classic caramel, it’s no easy task. I would like to say I have figured it out, but the reality is that there are so many tiny factors that can mess up a classic caramel, it’s hard to really become an expert.

The condensed milk, combined with brown sugar, and the cooking method here- they all make for an easy caramel that comes out smooth, silky, and flavorful every time. It is, however, a bit of a labor of love- you have to stir it constantly for about 15 minutes. Worth it, I promise.

To combat the sweetness overload here, we’re adding a healthy dose of salt to our caramel layer, as well as the ganache topping. And even further, we’ve added crushed pecans to the top. Think about it- chocolate on caramel on chocolate? We need some balance guys, even though we love those things.

And so another tip here- the instructions say to freeze the bars before removing from the pan and cutting. This makes it MUCH easier to handle. Caramel is sticky and stretchy, and chocolate ganache can be messy as well if it hasn’t fully set. It’s worth waiting, otherwise you’ll have a huge mess on your hands.

So it’s the beginning of the week, we made it through Monday, we got this. Enjoy!

Chocolate Millionaire Bars

Servings 20 bars

Ingredients

For the crust:

  • 1/2 cup softened butter
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 2 tbs. dark cocoa powder
  • 1 cup flour

For the caramel:

  • 3/4 cup butter
  • 1 14oz can sweetened condensed milk
  • 3/4 cup dark brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup dark corn syrup
  • 1 tbs. vanilla extract
  • 1 1/4 tsp. salt

For the topping:

  • 8 oz. semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1/2 cup finely chopped pecans

Instructions

For the crust:

  1. Preheat your oven to 325 degrees. Generously grease an 8 by 8 inch square pan, and insert parchment paper with overhanging edges. This will help to remove the bars. 

  2. In a large bowl, beat together the butter and sugar until fluffy. Beat in the vanilla extract. Add in the salt, cocoa powder, and flour, and beat for several minutes until a crumbly dough has formed. 

  3. Spread the dough evenly in your prepared pan, and press down with the bottom of a glass for a flat, even layer. Bake for 15-18 minutes, or until the crust looks dry and just slightly darkened on the edges. Set aside. 

For the caramel:

  1. In a large, high-sided skillet (you can use a saucepan as well, but it may take longer), combine the butter, sweetened condensed milk, dark brown sugar, heavy cream, dark corn syrup, and vanilla extract. 

  2. Whisking constantly, bring the mixture up to a boil over medium-high heat. Reduce the temperature to medium heat, and cook for 10-15 minutes, whisking constantly. The mixture will thicken, and become slightly darker. When you whisk the mixture, it should be thick enough that you can clearly see streaks of the bottom of your pan. 

  3. Remove from heat, and continue stirring for another couple of minutes. Pour over your baked crust, and let the caramel set for about 30 minutes in the fridge. 

For the ganache:

  1. Heat the heavy cream in the microwave until boiling, and pour over the chopped chocolate in a medium bowl. Whisk until the chocolate is completely melted and the mixture is smooth. Whisk in the salt and vanilla. 

  2. Pour over the caramel layer, and smooth out using the back of a spoon to cover the caramel layer entirely. While the mixture is still wet, sprinkle the pecans evenly over the top. 

  3. Cover and freeze for at least an hour. Run a knife along the edges to remove the bars, and slice to your desired size. These are very dense, so I'd go small. Enjoy! 

Hey guys! I hope you had a wonderful weekend, and that you’re lucky enough to have this President’s Day off work, just in time to make this cake!

It’s my mom’s birthday, and normally I do some kind of chocolate marshmallow situation for her, but this year I’m switching it up.

This cake is pure you guys. The ground pistachios give the cake texture and a wonderful flavor, and the fudgey chocolate frosting is too good to be true. Here’s what I know to be amazing about the cake; it’s super easy to whip up, and it actually bakes up without a dome on top- no need to trim before stacking!

We’re using the reverse creaming method for the batter today, which is not my norm, but I actually really love the results in this cake. Just be sure to beat for a few extra minutes at the end to reach a light, fluffy batter.

And so this frosting. I don’t normally like American buttercream, as most bakers these days seem to agree, but I think it actually works really well for chocolate.

By using dutch cocoa powder and semi-sweet chocolate, as well as a pinch of salt, you don’t end up with something so terribly sweet as a vanilla option. In this recipe, I’ve also added cream cheese for a little tang, and for a super silky beautiful texture.

I’ve garnished the cake with whole shelled pistachios, but you can also use ground pistachios or even some pretty sprinkles! But honestly, the frosting carries this cake to the finish line, don’t even garnish if you don’t feel like it.

Pistachio Chocolate Layer Cake

Servings 16 slices

Ingredients

For the cake:

  • 2 cups pistachios, shelled, and ground to a fine crumb
  • 2 3/4 cups cake flour
  • 1 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 3/4 cup sugar
  • 3/4 cup butter, softened
  • 2 tbs. canola oil
  • 3 eggs
  • 1/2 cup sour cream
  • 2 tsp. vanilla extract
  • 1 cup buttermilk

For the frosting:

  • 1 1/2 cups butter, softened
  • 8 oz. cream cheese, softened
  • 4 cups powdered sugar
  • 1/4 tsp. salt
  • 3 tbs. dutch process cocoa powder
  • 1 cup chocolate chips, melted and cooled
  • 1/4 cup heavy cream

Instructions

For the cake:

  1. Preheat your oven to 350 degrees, and grease three 8-inch round cake pans. Set aside. 

  2. In a large bowl, or the bowl of a stand mixer, stir together the ground pistachios, cake flour, baking powder, baking soda, salt, and sugar. Beat in the softened butter until completely combined, several minutes. The mixture should be crumbly and slightly yellow in color from the butter. 

  3. In a medium bowl, whisk together the oil, eggs, sour cream, vanilla extract, and buttermilk. Add the wet mixture into the dry in three parts, mixing well between each addition. Beat for several minutes after all the liquid has been added until the batter is well mixed, and slightly lighter in color. 

  4. Spread evenly in your prepared pans, and bake for 30-35 minutes, or until a cake tester comes out clean. Cool completely before removing from pans and frosting. 

For the frosting:

  1. In a large bowl, beat the butter and cream cheese together until combined. Add in the powdered sugar, cocoa powder, and salt, and beat until completely combined and smooth. Add in the melted chocolate, beating until combined. Then add in the heavy cream, and whip for several minutes until fluffy. Frost the cake as desired! 

Hey everyone! I know I’ve been making a lot of bundt cakes lately, sorry not sorry, but this one. This is the one you guys.

This isn’t just chocolate cake. It’s not even just chocolate chip cake. It’s chocolate cake, spotted with chocolate chips and crushed Oreos, and topped with chocolate sauce. And if that’s not giving you enough motivation to bake for v-day, I don’t know what will.

I’m using this pretty heart shaped bundt pan today, but you can use any bundt you’ve got, as long as it’s at least 10 cups. It’s gonna be just as fantastic, I promise.

Another note on baking in bundt pans- I used to spend a good amount of time greasing every little pocket with butter and then flour, and often even then they would stick some. But I recently switched to using Pam Baking Spray, and I love it! It’s easy and fast, and I haven’t an issue with a cake sticking since.

So anyways, this cake recipe has kind of a long ingredient list, but it’s all pretty normal stuff, and it all builds up a very strongly chocolate flavor that you’ll love. Of course, you can also skip the Oreos or chocolate chips if you want, but together, it’s a really indulgent combo that I think you’ll love.

Also though, you could add in chopped pecans or walnuts, or even chopped up chocolate chip cookies! Whatever you decide, this cake is best served up warm, when the chocolate chips are melty and the sauce is hot.

No matter what you’re doing for Valentine’s Day this year, this is the dessert you want to be eating, I promise. Enjoy!

Cookies & Cream Chocolate Cake

Ingredients

For the cake:

  • 2 1/2 cups flour
  • 3/4 cup dark cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. instant espresso powder
  • 1/4 cup oil
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup buttermilk
  • 1/2 cup hot water
  • 2 cups roughly crushed Oreos
  • 1 1/2 cups chocolate chips

For the chocolate sauce:

  • 3 tbs. whole milk
  • 1 tbs. butter
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 4 oz. chopped chocolate or chocolate chips

Instructions

For the cake:

  1. Preheat your oven to 350 degrees, and grease a 10-12 cup bundt pan. Set aside. 

  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside. 

  3. In a large bowl, beat together the oil, sour cream, and sugar until combined. Add in the eggs and vanilla extract and beat until smooth. 

  4. Add in about 1/3 of the flour mixture, and beat until combined. Then add in about 1/2 of the buttermilk, beating until combined. Repeat the process with the dry and wet until completely mixed in, reserving about 1-2 tablespoons of the dry mixture roughly. 

  5. Slowly beat in the hot water, and beat until the batter is smooth. Toss the crushed Oreos and the chocolate chips in the reserved flour mixture to coat, and then fold into the batter. 

  6. Pour into your prepared pan, and bake for 55-60 minutes, or until a cake tester comes out clean. Cool for 10-15 minutes in the pan before turning out onto a serving platter. 

For the sauce:

  1. In a microwave safe bowl, microwave the milk, butter, salt, and vanilla until just boiling. Whisk in the chocolate until completely melted and smooth. Pour over the cake while still hot, and serve warm. 

Hey everyone! I’ve recently ventured into vegan baking for some chocolate chip cookies and guys, you wouldn’t even know the difference!

I don’t actually know any vegan eaters, but I do have a family friend who has some diet restrictions that, in baking, may as well be vegan. Plus, I find it really intriguing to bake vegan recipes- it kind of turns everything you know about baking upside-down, and it’s fun to experiment with egg and dairy replacements!

Add on top of all that the high-altitude factors, and we’ve got some science up in here this week. So, here’s what I’m swapping out:

  • Egg= chia seeds soaked in water
  • Butter= margarine
  • Milk= almond milk
  • Chocolate chips= non-dairy chocolate chips

I have to say, of anything, the chocolate chips are like. Entirely not noticeable as a substitute. So much so that it makes me wonder why we even need milk in chocolate to begin with- these taste EXACTLY the same as your normal semi-sweet chocolate chips. Also, they’re available in all my normal grocery stores!

And a note on the egg substitute- there are a lot of options for egg subs. Chia seeds just happened to already be in my pantry (instead of applesauce) but it’s really easy to find egg swap charts online!

These cookies are chewy, soft, and chocolatey. I actually really loved them, and I ate plenty on my own- they taste very indulgent, and while the flavors are just slightly different from your classic chocolate chip cookies, the different is minimal to be honest. Score!

So let’s call it a high-altitude-vegan-chocolate-chip-cookie kind of day, shall we? Enjoy!

High Altitude Vegan Chocolate Chip Cookies

Ingredients

  • 1 tbs. chia seeds
  • 3 tbs. water
  • 1/2 cup room temperature dairy-free margarine (I used Earth Balance)
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 2 tsp. vanilla extract
  • 1/4 cup vanilla almond milk
  • 2 1/4 cups flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups dairy-free mini chocolate chips (I used Enjoy Life)

Instructions

  1. In a small bowl, stir together the chia seeds and water, and set aside. It will thicken while you prepare the rest of the dough. 

  2. In a large bowl, beat together the margarine, brown sugar, sugar, vanilla, and almond milk until smooth. Add in the soaked chia seed mixture, and stir until combined. Add in the flour, baking soda, and salt, and beat until completely incorporated. The dough will be fairly soft. Fold in the mini chocolate chips. 

  3. Cover the bowl, and refrigerate for 30 minutes to 1 hour. Preheat your oven to 375 degrees, and line two baking sheets with parchment paper. 

  4. Scoop the batter in two-tablespoonfuls onto your baking sheets. Bake for 10-12 minutes, or until the edges just start to become golden brown. Cool and enjoy! 

Hey guys! Do you have the after-Christmas-blues a little bit? I definitely do. But I’m trying to push through that with more cookies because listen, it’s still winter, and we’re still wearing leggings and big sweaters so it’s all good tbh.

Toffee Cookies 1

And anyways, I was in the grocery store the other day, and they still had a big display of holiday baking items, and so I was browsing that, and saw all kinds of interesting chip-type-things. So like instead of just chocolate chips, there was a bad of s’mores chips with mini marshmallows and graham cracker pieces too (I bought those). And then also there was a weird mix of cookies & cream stuff, and I don’t know exactly what it is yet, but I bought those too. PLUS though, some little toffee chips, further seen below.

Toffee Cookies 2

So here we are- I feel like this is a deconstructed candy bar cookie of some kind. And I know if you watch cooking competition shows, you’re probs saying “DUDE, don’t use the term ‘deconstructed,’ you know better!” But listen, I’m at home, and it is what it is.

And more importantly, these cookies are good man.

Toffee Cookies 6

So basically I made some shortbread dough, and tossed in a bunch of these little crunchy toffee bits. They get all exploded in the oven, and make craggy edges, and it’s very charming and sweet. Oh as a sidenote, if you can’t find these little bits, I’m of the opinion that it’d be kind of awesome to just like chop up a toffee candy bar and go for it that way.

Toffee Cookies 3

So anyways, I dipped these ones in chocolate to add that well, chocolate factor. I went at an angle, and I think they would be super yummy if you even just drizzled chocolate all over the entire cookie too, idk guys, do you.

Toffee Cookies 5

I’m feeling weird today, and this post sounds weird as I read it, but I’m keeping it as is just as a reminder of this weird after-holiday vibe I’m feeling strongly this year. The point is, cookies will bring us all joy no matter what time of the year it is. JOY IT UP GUYS.

Chocolate Dipped Toffee Shortbread

Servings 20 cookies

Ingredients

  • 1 1/2 cups cold butter
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • 3 1/4 cups flour
  • 1/2 tsp. salt
  • 1 cup toffee bits
  • 1 cup chocolate chips, melted

Instructions

  1. Preheat your oven to 325 degrees and line two cookie sheets with parchment paper. 

  2. In a large bowl, beat together the cold butter and powdered sugar until combined. Since the butter is cold, you might need a few more minutes than you are used to for mixing time. Beat in the vanilla extract. 

  3. Add in the flour and salt slowly, beating until the dough forms. It will be slightly crumbly, but should completely combine. Beat in the toffee bits until combined. 

  4. Roll the dough on a lightly floured surface to about 1/4 inch thick. Cut the dough into whatever shapes you like- I did rectangles- and poke holes over the top with a fork. Transfer dough to your prepared cookie sheets. 

  5. Bake for 8-10 minutes or until the edges just start to become lightly golden. Cool on the cookie sheets completely. Dip into the chocolate or drizzle chocolate on top of cookies. Place the cookies on parchment or wax paper to let the chocolate set. Enjoy! 

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