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 Pie Swirl Brownies

Well, here is to new beginnings. After just under three months at Healthworks, I am leaving to begin the next chapter of my story. Though personal training has been a good experience and one I learned a lot a lot from, I am so ready to move forward, and I am delighted to tell you all the I accepted a job at the Tufts University's Human Nutrition Research Center on Aging, and it starts Tuesday.

Before I leave Healthworks, however, I have to bake something for the girls (and one guy). So, Pumpkin Pie Swirl Brownies it was. Eat up, trainers!

Pumpkin Pie Swirl Brownies

¾ cup AP flour

½ tsp baking powder

½ tsp salt

¾ cup butter, melted

1 ½ cups white sugar

2 tsp vanilla extract

3 eggs

¼ cup cocoa powder

¾ cup chocolate cups

½ cup pumpkin puree

¾ tsp ground cinnamon

1 tsp pumpkin pie spice

1.Preheat oven to 350 degrees and spray a 9x9 baking pan with spray. In a medium bowl, mix together flour, baking powder and salt.

2. In another bowl, stir together the melted butter, sugar, and vanilla extract. When combined, beat in the eggs by one until just incorporated. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.

3. Into one of the bowls, mix in the cocoa powder and chocolate chips until well blended. In the second bowl of batter, stir in the pumpkin puree, cinnamon and pumpkin pie spice.

4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter, and repeat the layers. Drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.

5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, about 30-35 minutes. Cool in pan and serve.

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.

Peanut Butter Brownie Bundt Cake

Today is September 21, 2011. Today is a very special day. Thirty-one years ago today, my sister was born. Twenty-four years ago today, my sister was not a very happy camper because her birthday gift was… drumroll please… me!

When we were younger, Vanessa and I fought all the time. I mean all-of-the-time. I thought she was the greatest thing since sliced bread and she loathed my existence. Note to any parents to be: don’t wait seven years to have a second child. It’s just cruel.

But alas, as time has gone on, Vanessa has become my closest friend and one of the few people in life I can trust unconditionally. No one, and I mean no one, can take the place of a sister, and if you have a sister, then you know this to be true. If you don’t have a sister, well, I’m sorry. You will never quite comprehend the bond, the friendship and the love that one can bring.

Happy birthday big sis! I made your favorite.

Peanut Butter Brownie Bundt Cake
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup light sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups peanut butter chips
Peanut Butter Glaze (recipe follows)


1. Preheat oven to 350 degrees, and grease a 10 inch Bundt pan. Make sure to have all ingredients at room temperature.
2. In a large bowl, stir together cake mix and pudding mix until well combined. Make a well in the center of the powders and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in peanut butter chips until well incorporated. Pour batter into prepared pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before glazing.


Peanut Butter Glaze
4 teaspoons water
2/3 cup powdered sugar
1 tablespoon creamy peanut butter


1. Stir together the water, sugar, and peanut butter until smooth. Drizzle over cooled cake and serve.

Blog Woes

Eek, I'm a horrible blogger right now.


Good thing even my parents stopped reading this.


I promise I've been cooking more than canned sloppy joe's and hamburger helper. Well... I've been trying.


Alas, I'll be back soon.