Cherry Cheesecake Crumb Bars

The holidays are totally meant for splurging. Splurging on plane tickets to visit friends and family. Splurging on gifts for your special someone. Splurging on Grandma's famous fill-in-the-blank and so on. In my family, we really go for it. We cook up a storm, drink tons of good wine, and indulge in sweets of all kind. We don't discriminate. Chocolatey. Minty. Creamy. Rich. You name it; we ate it. And it was glorious. So now, I'm trying to get back into the swing of my normal relatively healthy self. So in honor of the New Year, my favorite fruit recipe. 

You didn't think I was going to give you a healthy recipe, did you? You know better than that. I like this because you could swap out the cherry for almost any fruit: peach for the summer, apples for the fall, and so on. Essentially, if you have had it in a pie, you can swap it for the cherries in this recipe. I found it on Brown Eyed Baker - she is just a whiz! Anyway, make it, and then go eat some celery. Or run a mile. Or lay on the couch, whatever. I don't really care what you do. I'm not a trainer anymore. Happy New Year!!

Cherry Cheesecake Crumb Bars
For the Crumble:

3 cups all-purpose flour
1 cup granulated sugar

1 tsp baking powder

¼ tsp salt

1 cup cold unsalted butter, cut into small cubes

1 egg

For the Filling:

24 oz cream cheese, room temp
1 cup granulated sugar
2 tsp vanilla extract
2 (21-ounce) cans cherry pie filling

1. Preheat oven to 375 degrees F and grease a 9x13-inch baking pan. 

2. Make the crumble (always tough for me). Make sure your butter is COLD! In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter if you are fancy to cut in the butter, and then the egg. This dough won't totally come together, it will be crumbly. Press half of dough firmly into the prepared pan and bake for 8 to 10 minutes, until light golden brown. Set on a wire rack to cool.

3. Make the cheesecake filling: In a separate large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until smooth, about 2 to 3 minutes. Add the vanilla extract and mix to combine. Spread the cheesecake mixture into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cheesecake mixture. Sprinkle the remaining crumble dough evenly over the cherry layer. 

4. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely and serve. You can store these bad boys in your fridge until you are ready to serve as well.

Easy Caramel Apples

I sort of feel like a fraud posting this as a "recipe." Especially when I haven't updated anything for almost an entire year. Especially when I hardly cook (or bake!) anymore. But then I thought, I have to post. Because it's September, and today people in Boston are wearing coats. People are ordering pumpkin spice coffees and drinking cider beers and slowly tank tops are being replaced with cozy sweaters. It's happening people. And I am not going to fight it.

Seriously, with fall comes a few or my favorite things. Pumpking patches, cool weather, football (just kidding), and most of all, apples.  Apple pie, apple strudel, apple coffee cake. And perhaps the king of them all? The oh-so-humble but ever popular caramel apple. Simple to make, a mess to eat, and reserved for a few short months as the leaves start turning and suddenly it's okay to use your oven again.

So caramel apples you get, people. Enjoy the easiest recipe ever.

Caramel Apples

6 apples of your choice (I used tart granny smiths)

14 oz bag of wrapped caramel candies

2 tbsp milk

Toppings (sprinkles, chocolate chips, peanuts)

6 popsicle sticks

1. Remove the stems of all the apples. Press your popsicle stick into the bottom and about halfway through. 

2. Place caramels and milk into a saucepan and heat on low until completely combined and smooth. Let cool for a minute or two, so caramel firms up.

3. Dip each apple into the caramel. If desired, wait a few minutes and then spread toppings along the bottom. Caramel may be very sticky and not at all firm yet, so be patient before adding toppings. 

4. Place in fridge to cool until caramel is set.

Grasshopper Ice Cream Pie

Ever since I was a child, Christmas has been my favorite time of the year. And not just Christmas, but at the first sight of holiday cheer, I get that giddy childish buzz. I've talked about this before. You all know this. But lo and behold, 2012, once again, has proven different...surprise surprise. This was my first holiday season as a Catering Sales Account Manager at Milk Street Cafe in Boston, and while it is fantastic, it is also extremely stressful. But I love my job. I really do love my job. But, wow, stressful. I don't know how brain surgeons and fire fighters do it. Good Lord. But anyway, I digress..

For my job, I manage hundreds of companies and thousands of individual clients. I taste test a lot of good food and give presentations about it to some of the most well known companies in the city country. I plan menus for events in Back Bay, the Seaport, South Boston and Charlestown. I will, eventually, run the online media for the business (2013 goal!). Oh, and if you tack on juggling the social life of a single 25-year-old and my attempt to keep my sanity at the gym (thank you, yoga), it's safe to say I've got, literally and metaphorically, a lot on my plate. And while  it's been a fun few months filled of festive fetes, seasonal socializing and holiday hustle and bustle, I am, as the French may say, le pooped. 

In fact, I might even say I was Grinchy this season. I didn't do nearly all of the things I usually do to get me in the holiday spirit, which may explain the major funk I was in Christmas Eve. That was, until I moved into the kitchen. Oh, the glorious kitchen. And I made this.  And this was, literally, the easiest dessert I've made in a long time. Oh, and not to mention, fantastic. Read it, live it, love it. Sending you a very merry a relaxing holiday!

Grasshopper Ice Cream Pie
1 Gallon Edy's Slow Churn Mint Cookie (or any mint chocolate chip), softened slightly
1.5 cups crushed chocolate mint cookies 
1 (6 oz) premade Oreo Pie Crust
1 cup hot fudge topping

1. Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream to form a half inch later. Cover and freeze for 1 hour.
2.Spread remaining pint of ice cream over cookies, covering completely. Top with remaining crushed cookies. Cover and freeze about 3 hours or until firm.
3.Let stand at room temperature about for about 10 minutes before cutting. Heat up fudge topping and drizzle over slices. Cover and freeze any remaining pie.

Chocolate Chip Skillet Cookie

It's hard to believe that I've known Julia for 14 years. Yes, back in the day when we were Umbro wearing, bad haircut having, chestless tweens, we really bonded over our shared awkwardness, gangly bodies and necessity for prescription deodorant. Let's be honest, not much has changed. But over the weekend, Jules entered her 26th year. Our little girl has grown up. And while she left behind her blunt bangs and Abercrombie baby tees, there is one thing that will never change.

Julia loves chocolate chip cookies. I mean, really, she loves them as if they were her own child. They are, how shall I put this, her drug of choice. And while her favorite used to be Entenmann's fresh out of aisle three,  it's safe to say she's probably never met a chocolate chip she didn't like. But then, my friends, she, or I, met the cookie of our dreams. Read on. 

This recipe is truly superb. One of those that when you're making the batter you know you've struck gold. One of those where waiting for the end product to cool is torture. I mean, try eating a cookie out of a cast iron skillet that's been at 375 degrees for 30 minutes. No thank you. The consistency was somewhere between a cookie, a blondie and the gates of heaven. And I think, no, I know... you will not be disappointed with it. 

Chocolate Chip Skillet Cookie

1 cup butter, softened

3/4 cup white sugar 

3/4 cup packed brown sugar 

1 teaspoon vanilla extract 

2 eggs 

2 1/4 cups all-purpose flour 

1 teaspoon salt 

1 teaspoon baking soda 

2 cups semisweet chocolate chips 

1. In large bowl, cream butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well. 

2. In a separate bowl, combine dry ingredients (flour, salt and baking soda). Gradually add the dry ingredients into the wet. Beat until just combined. Stir in chocolate chunks by hand, making sure they are incorporated fully.

3. Spread in greased 12-14 inch round cast iron skillet. Bake at 375 degrees for about 35 minutes (times may vary). I think it's better to take it out a little early because it will continue to cook in the skillet. Cool cookie in pan on a cooling rack, or just dig right in. You may burn your tongue but you'll warm your soul.

Cranberry Bliss Bars

You know, ever since I was a child, this has been my favorite time of year. And twenty-five years later, here I am, sitting on my couch, wearing slippers watching The Polar Express. Some things never change. But when I was a child, it was Christmas lists. It was toys. It was reindeer. And, sadly, while I still hope every year that Santa will squeeze his way into my tiny apartment in Boston, my priorities have since changed... sort of.

This time of year, really, should be special. It should be cherished. We should give a little more and take a little less. We should be gracious and kind. And I get that. And I am happy to do that. But I'm going to let you in on a little secret. The first time I hear  Carol of the Bells, my heart starts to flutter. A house lit up with bright lights makes me feel giddy. And baking holiday treats for people I love, well, it goes without saying, it makes me soar.

The first treat this year? Well, I'm glad you asked. Cranberry Bliss Bars. And more than eating them yourself, you might like spreading a little joy around you. Or then again, you might not let them cool completely and eat them out of the pan. Your call. Secret's safe with me. But whatever the case, you won't be disappointed.

Cranberry Bliss Bars
1/2 cup butter, melted
1 1/4 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white chocolate chips
1/2 cup dried cranberries 

Frosting
1 (12 ounce) can ready-made vanilla -or- cream cheese frosting (Feel free to make homemade, but I was running out of time so used store bought)
1/4 cup dried cranberries, chopped
1/4 cup white chocolate chips
1/4 cup shelled pistachios, chopped


1. Preheat oven to 350 degrees. Prepare a 9x13 pan by lining it with parchment paper for easy removal.
2. Melt butter and then cool slightly. In a mixing bowl, blend butter and brown sugar until smooth. Add all other ingredients except white chocolate chips and dried cranberries. Once the mixture is almost fully incorporated, add 1/2 cup chips and 1/2 cup dried cranberries.
3. Batter will be thick. Spread into a 9x13 pan and bake 350 degrees for 23-25 minutes or until a toothpick tests clean. Allow to cool thoroughly.
4.  When cool, frost and top with remaining cranberries, chocolate chips and pistachios.

Pumpkin Cream Cheese Muffins

So I love October. It's probably, no, definitely, my favorite month. The air gets a little cooler, the beers a little darker and the food a little, well, how do I put this? The food gets better. Mostly because of pumpkin. But also because of pumpkin muffins, pumpkin coffee, pumpkin scones, pumpkin drugs. You know the deal. And, without a doubt, when I finally started baking again (it's been a while if you follow this blog), pumpkin had to be the debut. So pumpkin 'twas.

These little muffies were super tasty, moist and delicious. They weren't super sweet, and in fact, I would even recommend that you use a cream cheese frosting if you want something a little more dessert like. See my recipe for cream cheese frosting here. But, if you're fine with a muffin that is indeed more like a muffin, give it a go friends!

Pumpkin Cream Cheese Muffins 

1. Preheat oven to 375 degrees. Grease and flour 18 muffin cups.

2. For the cream cheese filling, in a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. 

3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. 

4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. 

5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping. 

6. Bake at 375 degrees  for 20 to 25 minutes.

Lemon Blueberry Cupcakes

Right now in the Bean, it is pouring rain. I might even venture to say it is chilly outside. And on television, I just saw a back-to-school commercial. I mean it is July, and at my new job, we are planning our holiday menu! Is it just me, or is this summer flying by? I haven't even been to the beach and suddenly I find my mind wandering to cozy sweaters and warm coffee drinks.

But before I get carried away with my lusty thoughts for autumn, I want to hold on to the summer just a little longer. Lazy days, hazy afternoons and long evenings. Roof tops, grill food and late night walks.

Dripping ice cream cones, sangria and the best fruit the year will offer. So before you get carried away thinking about the rest of the year to come, hold on to your summer for just a few weeks longer. Found this gem on Annie's Eats and would highly recommend the combination between sweet blueberries, smooth cream cheese frosting and zesty bright lemon.

Lemon Blueberry Cupcakes

For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting: 
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish

1. Preheat your oven to 350. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
2. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.

Samoa Bundt Cake

There was once a time in my life where I thought Almond Joy and Mounds candy bars were terrible, you couldn't pay me to eat Thai food because of coconut milk and I would choose every Girl Scout cookie before I would grab a Samoa. Oh my goodness my mind has changed. Yesterday, in celebrating not only Easter but my roommate's birthday, this cake was taken on (as found on BetsyLife) by me and my WONDERFUL BEST FRIEND JULIA. And while it was super time consuming, it was well worth every last little morsel. Oh my god. It was kind of like crack cake.

But a word to the wise, this really takes forever to make. The first step was started at 2:00, and by 7:00, I was just finishing the final touches. So don't think you can whip this up in an hour or two, but also, don't think you should forgo the experience because of the labor. Just look at that photo and tell me you're not the slightest bit interested. I dare you. And even you coconut naysayers may have your minds changed with this one. I wouldn't be surprised in the slightest.

Samoa Bundt Cake

Brown Sugar Batter

1 stick of butter, softened

1 cup of dark brown sugar

2 eggs

3/4 cup AP flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup whole milk

Chocolate Batter

1 cup sugar

3/4 cup + 2 tbsp AP flour

1/2 cup + 2 tbsp cocoa powder

3/4 tsp baking powder

1/2 tsp baking soda

1 egg

1/4 cup oil

1/2 tsp salt

1 tsp vanilla

1/2 cup boiling water

1/2 cup milk

Frosting

1 can of sweetened condensed milk

1/2 cup confectioners sugar

2 tbsp vanilla extract

2 sticks butter, softened

1/2 tsp salt

2.5 cup toasted coconut, divided

1/2 cup chocolate chips

1. Start the process of turning the sweetened condensed milk into caramel. You have two options (either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least three inches and cook it on high for seven hours -OR- place the unopened can in boiling water on the stovetop fully submerged for four hours, adding more water as necessary).  Let it cool.

2. Preheat oven to 350 degrees. Begin to prepare your two batters separately as it is a marble cake. For the brown sugar batter, beat the softened butter and the brown sugar until light and fluffy. Add the eggs one at a time, and then the milk. In a separate bowl, sift together flour, baking powder, baking soda and salt together. Add dry ingredients into wet slowly, just until combined.

3. For the chocolate batter, beat oil and sugar until fluffy. Add the eggs in one at a time and then the vanilla. Mix until combined. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Slowly add dry ingredients to wet ingredients. Mix until combined and then add the boiling water.

4. Grease and flour your bundt pan liberally, and layer the cake with alternating batters. Bake in preheated oven for 50 minutes to one hour, or until a skewer comes out clean. Allow to cool completely and then remove cake from pan.

5. Upon the completion of the condensed milk into caramel process, you may begin your frosting. Toast the 2.5 cups of flaked coconut on a cookie sheet in the oven at 350 degrees. Toss occasionally and check often to avoid burning. Remove from oven. In a large mixing bowl, beat cooled condensed milk, butter, confectioners sugar, vanilla and salt for three minutes. Add in one cup of the toasted coconut. Chill for one hour, or until it reaches spreading consistency.

6. Frost cooled cake with coconut frosting and sprinkle with remaining toasted coconut. In a microwave safe dish, melt the chocolate chips Drizzle over the top of the cake and serve.

Happy 100th Birthday Oreo!!

For without you, I would be so sad, boring and lonely. So today we celebrate your life and birth, and thank you for all of the wonderful deliciousness you have brought to the hearts and waistlines of all.

Cookies and Cream Brownies

Cookies and Cream Cake

Tarta de Chocolate y Cafe

Frosted Chocolate Chip Cheesecake

Oreo Stuffed Chocolate Chip Cookies

Oreo Mini Cheesecakes

Black Bottom Cupcakes

Maple Vanilla Glazed Sweet Bread

I'm shifting my weight back and forth on my seat. I'm looking at my clock, is it 5'o clock yet? My shoulders are getting sore as I can feel my back hunching over. I turn my neck from side to side and I realize I am tapping my foot incessantly on the ground beneath me. My left hand is picking at it's own hangnail. My right hand never moves from the mouse.

I just went to the bathroom, I should stop drinking so much water. Must get up and move. No, have to read an e-mail. Did I already take lunch? Damn it, I did.My eyes are starting to glaze over from staring at the inevitable bright light projected from the eighteen inch computer screen two-feet away from my face. My right leg is falling asleep. Oh God, I am falling asleep. I need coffee. It must be 2:30.

Oh yes, you know this feeling, and you know it well. It's Monday. You're sitting at your desk, and you're hitting the wall. Go to your cafeteria and grab a mug, and maybe tomorrow you can bring along one of these.

Maple Vanilla Glazed Sweet Bread

Dry Ingredients:

2 cups all-purpose flour (9 oz)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sugar

5 tablespoons cold unsalted butter, cut into pieces

Wet Ingredients:

1 cup sour cream

1 large egg yolk

2 teaspoons vanilla extract

Glaze:

1 1/4 cups confectioners' sugar

1/2 cup pure maple syrup

1 teaspoon pure vanilla extract

1. Preheat oven to 400 degrees. Whisk together dry ingredients in a medium bowl, and cut the cold butter into the dry ingredients until flour resembles coarse meal. (One method: Determine 5 tbsp of butter and grate a block of it against the large holes of a box grater. Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.)

2. In a separate bowl, whisk sour cream, egg yolk and vanilla extract until well blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Be patient and use a spatula to get the dry bits fully incorporated.

3. Place the sticky dough onto a parchment-lined baking sheet and pat into a disk (or even a square) about 1-inch in height. Cut the dough into wedges but do not separate. Bake for 15 minutes or until golden brown on top.

4. Prepare glaze: place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny. Drizzle or use a pastry brush to glaze warm sweet bread. Best if served immediately. Store cooled sweet bread scones in an airtight container.

Berry Yogurt Trifle

I read somewhere, you can sleep when you're dead. Oh my gosh can I please sleep before then? Because I am exhausted. I've said before that 2012 has been quite a year, and in not a lot of time, many things have happened. I am trying this new thing where I take life as it is served up to me and enjoy every second of it.

In the past three weeks, I moved my parents away from our Virginia house and road tripped back to Boston with my sister, took an impromptu bus trip to Brooklyn and had a fabulous New York Brunch, celebrated an early St. Patrick's day in Hoboken, took a painting class, ran a 10 mile race with my roommates, had a nine-day social week with my Jules where we met new "friends" (not really) at trivia, attempted to bowl at Flatbread, hit up happy hours we've never been to, and basically exhausted ourselves completely.

And in the upcoming weeks, I'm going to Florida, doing another half, helping my very good friend run the Boston Marathon, experiencing my first Boston St. Patrick's Day including a 5K and potential pub crawl, taking a trip to Baltimore to see friends from college, going to several concerts and basically soaking up every little drop of life I can. Wow, okay, right, you can sleep when you're dead. But you can cook when you're alive, and this dish takes almost no time and is absolutely fantastic. So, um, stay awake? And try it?

Berry Yogurt Trifle

5 cups cubed angel-food cake

1 (8 ounce) container non-fat vanilla yogurt

1 cup thawed whipped topping

2 cups sliced fresh strawberries

2 cups fresh blueberries

1 tablespoon flaked coconut, toasted

1. Combine yogurt and whipped topping. Place about 1/3 of the mixture on the bottom of a glass bowl and top with half of the berries. Follow with a layer of cubed cake, then remaining yogurt/whipped topping and finally remaining berries. Sprinkle with coconut and serve. Fresh is best.

Chocolate Chip Blondies

It is February 1st. Hallelujah, January is over. I blogged one time in January, and it was in that post that I said we should all embrace the first month of the year and make it our own. Well goodness gracious, I could not be happier January is over. January was full of a lot of up and downs. A lot of up and downs. Between my social circle, we could have had a soap opera.

When life gives you lemons... well, damn, we're sick of lemonade. When it rains it pours...well, my umbrella is wearing thin.So here is to a new month and a new start for this year. I am leaving January behind me and I am moving forward. And I am eating blondies.


Chocolate Chip Blondies
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 chocolate chips (white, milk or butterscotch works too)
1/3 cup butter
1 cup packed brown sugar
1 egg
1 tablespoon vanilla extract
2/3 cup semisweet chocolate chips (white, milk or butterscotch works too)


1. Preheat oven to 350 degrees. Measure 1 cup of sifted flour. Add baking powder, baking soda, salt, and sift again. Add 1/2 cup of chocolate chips. Mix well and set aside.
2. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. Cool slightly. Add beaten egg  and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
3. Spread in 9 x 9 pan sprayed with cooking spray. Sprinkle 2/3 chocolate chips on top and bake for 20 to 25 minutes.

Cherry Crumb Bars

On the way to the gym this morning, at approximately 6:37, Julia and I were lamenting January. Maybe it was the windchill putting the temperature in the teens or perhaps it was the cool darkness filling the streets, but whatever the case, it was decided, January tends to suck. I mean, yes, a new year, a fresh start and of course, Martin Luther King three day weekend, but all in all, who needs January?

But Julia brought up a good point: you need to do things in January (and all year for that matter), that fill up your bucket. Stay away from the things that drain it. For me, as always, it's good friends, good food and the combination of the two that gets me going. So grab a group of gals (or guys), whip up a batch of these Cherry Crumb Bars, and take on January... and maybe February too.

Cherry Crumb Bars

1 (18 ounce) package yellow cake mix

1 1/4 cups rolled quick oats , divided

1/2 cup butter at room temperature, divided

1 egg

1 (21 ounce) can cherry pie filling

1/4 cup brown sugar

1/2 cup chopped pecans

1. Heat oven to 350°. Grease and flour a 13x9-inch pan.

2. Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping.

3. To remaining mixture, add egg; mix well.

4. Press into pan. Pour cherry filling over crust; spread to cover.

5. In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes until just golden brown.

Chocolate Lovers' Cake

This weekend, while laying on the couch being lazy, my roommate and I discovered my (and now our) problem. We are addicts. Not to drugs, not to alcohol, not to anything illegal. We are addicted....to addictions. You may laugh, or think I'm crazy, but it's true. I could literally watch hours of intervention. I could read page after page of books like Go Ask Alice of A Million Little Pieces. My name is Jessie, and I am addicted to other people's addictions.

But that aside, if I could pick one other thing, it might be this cake. I cannot say it is my own recipe, but I can tell you that I took it from a valid baking source, my friend named Janna. really wish I could say I was not a chocoholic, because we are a weak breed, but if you are, boy you're in for a treat. This cake isn't hard to make, but it does take time. It is worth every little second though, of that I promise.

Chocolate Lovers’ Layer Cake

1 (18.25 oz) package Devil’s Food Cake Mix

1 (3.9 oz) package instant chocolate pudding mix

2 cups sour cream

1 cup melted butter

5 eggs

1 tsp vanilla extract

2 cups semisweet chocolate chips

Ganache

12 oz chocolate chips

1 cup heavy whipping cream

Icing

1 cup butter, room temperature

1.5 tsp vanilla

5 cups confectioners’ sugar, to taste/consistency

½ cup Ganache, to taste

1. Preheat oven to 350 degrees. Grease 2-circular layer cake pans

2. In a large mixing bowl, stir together cake and pudding mix. Make a well in the center and pour in the sour cream, melted butter, and vanilla. Mix until combined.

3. Add eggs one at a time, mixing slightly after each. Scrape bowl and beat for 4 minutes on medium speed. Stir in chocolate chips with a spoon and pour batter evenly into pan.

4. Bake in preheated oven 50-55 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes and then turn onto a wire rack to cool completely.

5. While cooling, make ganahce and icing. For ganache, place chocolate chips in a large bowl. Pour cream into a saucepan and heat on medium to boiling. Once it begins to boil, pour over chocolate chips. Stir until completely incorporated.

6. For icing, mix butter, vanilla and ½ cup (or more to taste) of ganache. Gradually add confectioners’ sugar until icing meets your desired consistency.

7. Once cakes are completely cooled, frost entire cake with one coat of icing. Refrigerate, if desired, and frost again to make sure no crumbs are showing. Pour ganache on the top of cake and let it overflow the sides.

S'more Brownies

It's finally beginning to feel like December in Boston. The days of short sleeves and open toed shoes are long gone. The winds are fierce and there is frost spreading on the cars in the dark of the morning. Right now it's easy to look forward to winter because, um, Christmas, but come February, I'm pretty sure I, along with the rest of the city, is going to be craving a little bit of summer. Fear not, folks. When the weather outside is frightful... make S'more Brownies.

S'more Brownies

1 box brownie mix -OR- your favorite recipe

5 full Graham Crackers

4 Full size Hershey’s Bars

16 large marshmallows

1. Preheat oven to 350 degrees and line an 8x8 baking pan with tin foil and cooking spray. Prepare brownies as directed.

2. Pour half the brownie batter into lined pan. Layer graham crackers over brownies. Layer Hershey Bars and then top with 16 marshmallows. Top with remaining brownie batter as evenly as you can distribute it. Bake for 40-45 minutes or until toothpick comes mostly clean from center (keep in mind the chocolate bars will be melted). Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into 16 squares.

Rolo Pretzel Bites

I like fancy dinners. I'm not intimidated by elaborate ingredient lists, long cooking hours or foods I've never heard of. I like a challenge. I like the satisfaction of enjoying something I've worked for. I like doing something that not just anyone can do. Well... that's most of the time.

Sometimes, however, I just want to be lazy. I want three steps, three ingredients and three minutes until I can dig in. When that happens, I'm going to continue to turn to this recipe. Sweet and salty and creamy and crunchy, this bite size treat is a cinch to make and is perfect for an easy entertaining treat. If you have five minutes, you can make it. So hop to it Hey-Zues (Jim Gaffigan, anyone?).

Rolo Pretzel Bites

24 square shaped pretzels

24 rolo candies, unwrapped

1 (1.7 oz) m&m candies

1. Preheat oven to 350 degrees.

2. Place pretzels on a baking sheet. Put one rolo onto each pretzel and place into preheated oven for 3 minutes.

3. Remove from oven and top each rolo with one m&m

(Yep, that's really it.)

Frosted Chocolate Chip Cheesecake

I'm ashamed. It's been over a month? Have I really taken that long of a hiatus? It appears so. And I'm sorry, I am! I miss my baking and my writing and finally, finally I am ready to get back into it. I don't have time for a complete catch up and witty monologue to go with this dessert, but I made it for Alex's birthday, and it was a hit. That boy loves his cheesecake and he said it was one of the best he has had. But don't take it from me or my potentially biased man-friend. Whip this one bowl wonder up yourself.

Frosted Chocolate Chip Cheesecake

2 cups finely crushed Oreo cookies

6 tbsp melted butter

3 (8-oz) packages softened cream cheese

1 cup granulated sugar

1 tsp vanilla

3 eggs

1 (12 oz) package semisweet chocolate chips, divided

2 cups whipped topping

1. Preheat oven to 325 degrees. In a bowl, combine Oreo crumbs and melted butter into a bowl and mix well. Press onto the bottom of a greased 9-inch springform pan. Chill for 15 minutes in refrigerator or until set.

2. In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs in one at a time and beat on low speed just until combined. Fold in 1 cup chocolate chips and pour into crust.

3. Place pan on a baking sheet. Bake at 325 degrees 55-60 minutes or until center is almost set. Don't worry if it cracks a little. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. (My experience with cheesecake is it gets better the after sitting for an entire day).

4. For frosting, melt the remaining chocolate chips and stir until smooth. Cool to room temperature. When cooled, gradually stir in whipped topping. Don't overmix. Remove sides of springform pan and frost top of cheesecake;

Pumpkin Spice Coffee Cake Muffins

It is October 3, 2011. October! That means it's time for apple picking, trick-o-treating, and a little piece of heaven I like to call... pumpkin season. As my loyal followers know, I was on quite the pumpkin spree last year. Pumpkin Pie Biscotti, Pumpkin Spice Latte, Pumpkin Bundt Cake, Pumpkin Whoopie Pies with Maple Cream Cheese Frosting, Pumpkin Chocolate Chip Muffins, Pumpkin Pie and Stuffed Pumpkin Cupcakes.

Okay, I went nuts. But I love this seasonal gourd. It's wonderful and spicy and warm and fantastic. And once October September August hits, I start thinking of wonderful ways to use it in every recipe possible.

On a lazy Saturday, Julia and I made this recipe, and though it's not the prettiest little thing you ever laid eyes on, it tastes amazingly moist and autumny and I highly recommend it... just maybe not for a party. Julia and I have an issue with cake in the house. Whenever we make it, little kitchen elves come and take bites of the cake all day until it is gone. Solution? Make everything miniature.

Pumpkin Spice Coffee Cake Muffins
For the Topping

1/4 cup packed brown sugar

1/4 cup granulated white sugar

1/2 tsp cinnamon

2 tbsp cold butter

1/2 cup chopped pecans

For the Cake

1/2 cup butter, softened

1 cup sugar

2 eggs

1 cup sour cream

1/2 cup canned pumpkin

1 tsp vanilla

2 cups AP flour

t tsp baking soda

1 tsp baking powder

1/2 tsp pumpkin pie spice

1/4 tsp salt

1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.

2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

3. In yet another bowl, combine the sour cream, pumpkin and vanilla; mix well.

4. In a fourth bowl, combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. 

5. Spread the batter into 24 greased muffin tins and sprinkle with topping. Bake at 325 degrees F for 12-15 minutes or until a toothpick inserted near the center comes out clean.

Baked Apple Crisp

I have now been in Boston for three months to the date. It has been exciting; it has been terrifying; it has been eye-opening. I miss my friends from home terribly, but I've made some great ones here already. I hate not seeing my parents but up here I can see my sister. I left a job that was comfortable and started one that tested new skills. Everything changed but really, everything stayed the same. It's true what they say, you know. Things happen when you least expect it. When you feel like you're about to give up, you usually find a breakthrough. When you think you've had enough, you sometimes get a second wind. In order to get to this point, you have to surrender to discomfort and maybe even failure. But it will turn up. It will, I promise.

I've said it before and I'll say it again. When life is uncertain, ground yourself in the things that fill you up. Friends, family, sport, books, whatever. To me, among other things, the methodical whirl of my mixer is certain. The knowledge that butter and sugar warm is the best combination ever is certain. The happiness that comes out of watching others enjoy my masterpiece is certainty. In a world full of ups and downs and scary dark corners, take comfort in what is for sure. Perhaps this simple apple crisp is just that. It was for me.

Baked Apple Crisp

4 cups peeled, cored and sliced apples (about 5 small/4 medium)

1 cup packed light brown sugar

1/2 cup all-purpose flour

1/2 cup old-fashioned oats

1/3 cup butter or margarine, softened

1 tsp pure vanilla extract

1 tsp ground cinnamon

1. Heat oven to 375ºF. Butter the bottom and sides of 8-inch square pan.

2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

3. Bake about 30 minutes or until topping is golden brown and apples are tende. Serve warm with ice cream, if desired.