ina's mocha chocolate icebox cake

breakthrough. I think I may have just improved an ina recipe. yes, the food goddess, ina garten. how arrogant is that? she's got this delicious recipe for a mocha chocolate icebox cake, but you see, it calls for layering in box cookies. now I'm sure that these $8 tate's cookies that she calls for in her recipe are tasty. however, as a lover of cookie cakes (that place in the mall is the best), I thought it would be better to give this cake a soft cookie crust bottom. so if you ever decide to make ina's cake (which is surprisingly easy), I highly recommend switching it up & giving this method a try. because I'm no ina, but I do know a good cookie cake when I meet one, and this is a winner. and a happy mother's day to my mom & grammie, who also agreed.

 {make cookie dough -I used a bag mix *gasp*-  & spread into bottom of spring-form pan}

 {bake it for about 15 minutes}

  {let the cookie cool & make the mocha topping. spread on top of cookie. let chill overnight}

  {chop up some chocolate shavings for the top to hide any imperfections}

{cut a big slice because if not, you'll have to go back for seconds}

pie pops

why is it that everything is better in miniature form? mini golf, puppies, bite-sized cupcakes, european cappuccinos, horses (any rob & big fans out there?) and pies. a whole pie just never looks that appealing to me, but make them mini & put them on a stick & I can't stop eating. I had some blueberries left in the freeze from our summer picking, so I used them to make a sweet filling for the pops. 

although it will feel like summer for another 3 months here in florida, these pie pops make me wish for fall weather. here are bakerella's instructions if the cooler weather inspires you to make some for yourself. 

happy november

to welcome november, I made some of of these pumpkin whoopie pies with a maple marshmallow cream filling. here's the recipe if you're interested (or check out the chocolate peanut butter ones I made last november). the recipe is from the two fat cats bakery in portland, maine. robert & I were lucky enough to get to visit the bakery last summer while visiting some friends (see photos here). their whoopie pies are delicious & I was really happy with how these turned out. they were really moist & delicious, with just the right amount of pumpkin flavor. happy fall, ya'll!

food + drink pinterest board

I've been quite obsessed with pinterest since I joined a few months ago. it's such a convenient way to keep images & ideas organized in one place. lately my "food + drink" board has become my favorite. I've found some really great recipes that have inspired me to stop making the same old boring thing time & time again (am I starting to sound like an infomercial?). 

to celebrate making it through the work week last week, I made these fresh corn cakes, served with a little peach salad + these take five balls for dessert. very tasty.

{fresh corn cakes}

{take five candy balls}

black & white irish cream cupcakes

a little belated, but I thought I'd share with you these black & white irish cream cupcakes that I made yesterday for st. patty's day. I used this recipe for the cupcake & the cream icing & magnolia's recipe for chocolate buttercream icing. they turned out really delicious, with just a hint of the liqueur. have a great weekend!

whoopie!

do you remember when I visited maine over the summer & tried all of the delicious whoopie pies? well I decided to make some for my agency's thanksgiving potluck, using this recipe. they were easy & so cute. next time I'll be more generous with the creamy peanut butter filling.

{the batter is pretty simple to make. then just drop it onto a cookie sheet}

{this is what they look like once they've baked & cooled}

{pipe the peanut butter frosting onto a bottom}

{top it with a lid & squish}

{add sprinkles if you're feeling festive & enjoy}

robert's birthday cake

this year I kind of skipped out on robert's birthday. I was out of town. on a trip that I myself planned. not thinking about the date of robert's birthday when I scheduled it months ago. it saddened me a whole lot more than it did him. I don't think boy's really care much about celebrating birthdays like we ladies do.

so anyway, I really tried to make it up to him by giving him some great gifts, making a delicious italian meal & by baking a cake of his choice, which happened to be "marble cake". sigh. I'm not gonna lie- I was seriously disappointed with his choice. I mean, who chooses "marble cake" over a delicious vanilla cake with buttercream frosting? or a rich chocolate lava cake. or red velvet. heck, even carrot cake sounds more fun than "marble".

and then I found this recipe, which saved the day & got me excited about "marble cake": mocha hazelnut marble cake. so there. I made it & it was delicious. sorry for judging you, marble cake.

nyc sweet trucks

food trucks are all the rage in nyc right now. and if you didn't already know, I can spot sweets from a mile away. these dessert trucks were the only ones I seemed to notice during my brief stay in the city. selective viewing, perhaps? 

{the cupcake stop truck}

{the cake & shake truck}

{the big gay ice cream truck}

confetti cupcakes

sometimes I like to celebrate... for no reason at all. confetti cupcakes always seem to do the trick. try my new favorite chocolate buttercream recipe here.

happy 4th of july!

we attended a couple of fourth of july cookouts yesterday & I wanted to make some sort of cutesy patriotic dessert to take. luckily, my mom whipped out her "fourth of july" recipe folder & had a photo of these cute lemon bars torn out from a magazine in 1996 (seriously). they were fairly easy to make & everyone loved them. if you do decide to make these, I recommend making them the day before & then decorating the day of. happy 4th!

lemon cheesecake flag bars

crust:
1 1/2 sticks unsalted butter, softened
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar

lemon filling:
8 oz light cream cheese, softened
2/3 cup granulated sugar
2 large eggs
2 teaspoons freshly grated lemon peel
1/3 fresh lemon juice

topping:
1 1/2 cups reduced-fat sour cream
1/3 cup granulated sugar
garnish: fresh blueberries, rube of red piping gel or icing

1. heat over to 350f. line a 13x9-inch baking pan with foil, letting ends extend above pan 1-2 inches.
2. crust: in food processor or with electric mixer, process butter, flour & confectioners' sugar until mixture holds together & forms a dough. press evenly over bottom of prepared pan. bake for 15-20 minutes or until light golden & firm when touched.
3. lemon filling: beat cream cheese & sugar in large bowl with an electric mixer on high speed until smooth. reduce mixer to medium & beat in eggs, lemon peel & lemon juice just until well blended. pour over crust & spread in an even layer. bake 20 minutes until top is almost set.
4. topping: mix sour cream, sugar & vanilla. carefully pour & spread mixture over top. bake 10 minutes longer.
5. remove pan to a wire rack. cool, then refrigerate at least four hours before cutting.
6. lift foil by ends onto a cutting board.
to decorate as flags: cut into bars & arrange on a serving tray. pile blueberry "stars" in top left corner, then pipe horizontal red "stripes" with piping gel or icing.