Lemon Curd Shortbread Tart

This is a beautiful, citrusy, refreshing dessert, perfect for any spring occasion. 

It got rave reviews at our Easter dinner and would be wonderful for Mother's Day, too! I can't think of a better combo than shortbread and lemon curd. The crunchiness of the shortbread pairs wonderfully with the creamy filling. It really is SO good. 

I've made lemon curd before but this new method is so easy - combine everything in the microwave and let it do the cooking - you just stir it every 45 seconds. It turns out fabulously - bright, sunshiny and smooth and absolutely jaw-droppingly delicious.

You could go all out and make a coulis to coat the bottom of the plate, or drizzle with a raspberry sauce or something, but I thought this was lovely unadorned, with no competing elements. I just garnished with a few fresh raspberries to bring a little color to the plate.

Look at that lemon center! And the wonderful crust and topping. So good. A dusting of powdered sugar completes this beautiful tart. Enjoy!

Lemon Curd Shortbread Tart

Tart:

1/2 cup butter 
1 cup sugar
1 tsp. vanilla
1/4 tsp. salt
1 3/4 cup flour
3/4 cup almond flour

Lemon Curd:
1 cup sugar
zest of 2 lemons, finely grated
1/2 cup lemon juice
2 egg yolks
3 eggs
1/2 cup butter, cubed

For the lemon curd, combine the sugar, lemon juice, egg yolks and eggs in a large microwave-safe bowl. Whisk well until combined. Stir in the butter cubes. Microwave for 45 seconds on high power, then stir well. Continue microwaving in 45 second increments, stirring well after each heating, until the curd coats the back of the spoon or reaches 175 degrees. This process will take 5-7 minutes, likely. Stir in the lemon zest. Let cool on the counter top while you assemble the tart dough. You can also make this in advance and refrigerate it until you need it. 

For the tart, in a medium-size bowl, whisk soft butter until smooth and creamy. Add the sugar, vanilla and salt and whisk again until well combined. Add the flour and almond flour and stir with a fork until the flour is incorporated and large crumbs start to form.

 (Alternatively, you can use chilled butter and do this process in the food processor. Just don't pulse too much or you won't get nice clumps of butter. You want to create a streusel.) 

Spray a 9-inch tart pan with baking spray. Press about 2/3 of the dough evenly up the sides and covering the bottom of the pan. Place the bowl with the remaining dough into the refrigerator.

Position a rack in the middle of the oven. Place a sheet pan on the rack and preheat the oven to 325 degrees. Place the tart pan on the sheet pan and bake for 10-14 minutes, until the crust is just beginning to  firm up and turn golden brown on the edges. Remove the sheet pan from the oven and allow the tart to cool for 10 minutes, then spread 1 1/4 cups of the lemon curd evenly over the bottom of the crust. (You won't use all the lemon curd. You could use the remainder over ice cream, on scones, to make a trifle, etc!)

Remove the remaining dough from the refrigerator. Grab a handful of the crumb mixture and gently squeeze it in your hand, then sprinkle it over the lemon curd, breaking it up into large crumbs as you go. Repeat until all of the crumb mixture is used up.

Return the tart (on the sheet pan) to the oven and continue baking until topping is firm, crisp and lightly golden in color, and the filling is not "jiggly," about 30-35 minutes. Transfer to a wire rack and let cool to room temperature. 

Remove the outer ring from the tart pan and serve. Dust with powdered sugar before serving.

Custard-Filled Cookie Cups

I was in the mood for a custardy dessert when I happened upon this recipe. And I'm so glad I did - it is delightful! And beautiful! And light and springy! 

I also like that it is portion controlled - it's the perfect size for a nice ending to a dinner - just the right amount of sweetness with a little fruit thrown in for good measure!

You start by making a simple sugar cookie batter, then scooping that into greased muffin tins. After you scoop, flatten it out a bit with your fingers (as above) 

then bake. As soon as they're baked, use a small jar (I used a small Penzey's spice jar!) to make an indentation in each, to create a cup.

While the cookies bake, you make the custard. (If you wanted to make it even simpler, you could just make a box of vanilla pudding. But this custard recipe is VERY good, so I would recommend getting all pastry-chef-ish and going all out on the homemade.) 

Then everything cools, and eventually you can assemble into these cute little individual desserts! Enjoy!

Custard-Filled Cookie Cups

Cookie cups:

• 1 cup + 2 Tbsp. flour

• 1/4 tsp. baking soda

• 1/2 tsp. salt

• 1/2 cup butter, softened

• 3/4 cup sugar

• 1 egg

• 1 tsp. vanilla

• 
  

Vanilla Custard:

• 2 cups milk

• 1 tsp. vanilla 

• 1/4 cup cornstarch

• 1/3 cup sugar

• 2 egg yolks

• 
  

For the cookie cups:

Whisk together flour, baking soda, and salt, set aside.

Using an electric mixer, beat butter and sugar until pale and fluffy. Reduce speed and add egg and vanilla. Beat until combined. Add flour mixture and mix until just combined.

Using a large cookie scoop (3 Tbsp), scoop dough into greased muffin tin cups, then press down to flatten slightly. Bake at 350 for 10-12 mins or until lightly browned and mostly set.

Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

Meanwhile, make the custard: 

In a medium saucepan over high heat, cook 1 cup milk, stirring often until it just starts to simmer. Remove from heat. In a medium bowl, whisk remaining 1 cup milk, egg yolks, sugar, and cornstarch.

While whisking vigorously, slowly pour about half of the hot milk into the egg mixture. Return mixture to the remaining milk in saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil. 

Remove from heat and stir in vanilla. Transfer to a bowl, then place plastic wrap directly on top of custard to prevent a skin from forming then place in refrigerator to cool completely.

When ready to serve, whisk custard to a smooth texture and spoon into cooled cookie cups. Top with fruit and dust with powdered sugar.

Recipe Source: Adapted from Liv for Cake

Mini Meringues with Lemon Curd

This is a fantastic spring dessert, perfect for the next upcoming holiday, Mother's Day!  I made these for Easter and they were a wonderful light ending to a big meal. If you're cooking for your mom on Mother's Day, this is the perfect dessert. This dessert is also gluten free so it is great to have in your back pocket if you have guests with that sensitivity.

The sweetness of the meringue is tempered by the tartness of the lemon curd. Then there's the crunch of the meringue contrasted with the smooth lemon curd. But one of my favorite things is that since meringue uses egg white, and the curd uses the yolk, there's no egg waste! This is a far cry of a favorite thing compared to the TASTE of this dessert, but still - there are lots of good reasons to make this.

If you've never made meringues before, or a pavlova, it's not too difficult. You just have to be patient as you whip the egg whites. If you have a stand mixer, this will be a snap. If you're using a hand held electric mixer, you will get a work out. In the end you will have beautiful meringue shells like these. I didn't work to get them too identical or perfect - so another Great British Baking Show fail - but it doesn't really matter. 

Making the lemon curd is not difficult, but again, patience is required. First you'll zest the lemons into the sugar.

Then you'll massage that zest into the sugar for maximum flavor, and it will look like this:

Add the egg yolks,

and whisk until smooth. What a beautiful color this is!

Now cook the curd over boiling water until it coats the back of the spoon - don't let it simmer - this will take about 15 minutes. 

Finally, press the curd through a sieve so that the bigger chunks of zest are left behind. I like a few flakes of zest so I pressed a lot of it through.

Oh my goodness, this is SO GOOD! I could have just eaten it straight out of the bowl. 

But I didn't. I saved it overnight and then made these cutie pies the next day. So cute! So delicious!

Enjoy!

Mini Meringues with Lemon Curd

Meringues:

4 egg whites

1/8 tsp. salt

1 cup sugar

1 1/2 tsp. cornstarch

1 tsp. white vinegar

1 1/2 tsp. vanilla

Lemon Curd:

2 large lemons

3/4 cup sugar

4 egg yolks

3 Tbsp. butter

Assembly:

cool whip or freshly whipped cream

For the meringues:

In a small bowl, combine the salt, sugar, and cornstarch. Beat the egg whites on medium/low speed until they begin to thicken, then increase the speed to medium.  With the mixer running, sprinkle in the sugar mixture a small amount at a time. Beat for another minute or two once all the sugar is added, then add vinegar and vanilla. Continue to whip the mixture until the egg whites are glossy, and stiff peaks form.

With a 1/4 cup measuring cup, scoop meringue batter in generous dollops evenly spaced over two cookie sheets lined with silpat or parchment paper. Use the back of a spoon to create an indentation in the center of each. 

Bake at 250 for 35 to 45 minutes, rotating the pans once halfway. When ready, the meringues should feel firm and dry, should give slightly when pressed gently. Turn off the oven and let them dry inside the oven for at least 1 hour.

In the meantime, make the curd: 

Find a heatproof bowl that will fit over a saucepan (double-boiler style). Add the sugar to the bowl then finely grate the zest of both lemons into the sugar. Massage that sugar and peel combo with your hands to release a lot of the flavor. Then, add the juice of both lemons and egg yolks and whisk to combine. Bring an inch of water to boil in the saucepan, then set the bowl over it. Cook, stirring, until the mixture begins to thicken and coats the spoon or whisk (between 170 and 180°).  This will take some time - mine took between 15-20 minutes. Don't let the curd simmer. Remove from the heat, add butter and stir, then strain the curd through a fine-mesh sieve. Cover the curd and let it cool completely. Then refrigerate until assembly. 

When ready to serve:

Place a small dollop of the lemon curd into each meringue indentation. Top with cool whip or freshly whipped cream, or berries. (or both!) 

Meringues can be kept on the countertop in an airtight container for about 5 days before starting to taste "old." The curd keeps in the fridge for quite a while, but it probably won't last that long, as you'll want to eat it with a spoon if you've run out of meringues...

Recipe Source: Smitten Kitchen

Caramel Apple Cheesecake Bars

This is a wonderful fall dessert that would make a great addition to any holiday table. Alternatively, it would make a great addition to any meal, any day of the week. Shortbread, cheesecake, apples, streusel, caramel sauce... there's a reason I adapted this recipe to a 9-inch pan from its original 9x13... I knew I would be likely to eat the WHOLE.THING.

We took these to a friend's house and they were a huge hit. And there's no question why. Everyone will love to eat them, but I also loved that I could make all the layers in my food processor, dirtying only one bowl! (Except the apples. Don't put the apples in the food processor!)

If you don't have a food processor, don't worry. You can just whip up the layers in a regular bowl using a pastry blender or your fingers. The original post that gives directions without a food processor is also linked below, if you're interested.

However, don't worry about the method of preparation here. Just go out, buy the ingredients, and get these made. And eaten.

Find more great ideas at Inspire Me, Fabulous, Hearth and Soul, Full Plate, Favorite Things, Wow Me, Wonderful Wednesday, Wine'd Down.


Caramel Apple Cheesecake Bars

Crust:
1 cup flour
1/4 cup brown sugar
1/8 tsp. salt
1/4 tsp. cinnamon
1/2 cup butter, cut into cubes

Apples:
3 medium baking apples, peeled, cored and finely chopped
2 Tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Filling:
1-8 oz. package cream cheese, softened
1/4 cup sugar
1 large eggs
1/2 tsp. vanilla extract

Topping:
1/2 cup brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/2 cup oats
4 ounces butter, cold, cut into cubes

1/2 cup your favorite caramel topping

For the crust, in the bowl of your food processor, combine the flour, brown sugar, salt and cinnamon. Pulse to mix well. Add the butter, and pulse until mixture is crumbly. Press the crust evenly into a greased 9" pan. Bake at 350 for 10-13 minutes or until very lightly browned around the edges.

For the topping, combine brown sugar, flour, cinnamon and oats in the food processor and pulse just to mix. Add the butter and pulse until crumbly. Set aside.

For the filling, combine the cream cheese and sugar in the food processor and pulse until smooth. Add the egg and vanilla and pulse until well combined. Pour over the warm crust.

For the apples, in a small bowl, stir together the chopped apples, sugar, cinnamon, and nutmeg. Spoon over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 35-40 minutes until the filling is set.

Cool the bars to room temperature or refrigerate overnight for best results. Drizzle with the caramel topping.

Recipe Source: Adapted from Mel's Kitchen Cafe

Countdown to 2019: Best Desserts of 2018

Ooh la la, it's dessert day! I'm featuring my three favorite desserts of this past year today, but tomorrow there will be another in the Instant Pot category. Dessert in the Instant Pot? Yes sir (or ma'am). But first, check out these amazing creations that use your oven.


Brownie Cake with Cookie Butter Frosting

If you've never tried cookie butter before, go out and get some today. That stuff is fantastic, especially on a brownie cake. This was another one of the recipes I promised I would make in 2018, and it was wonderful. I will probably make it again and again in 2019, too!


Oatmeal Dulce DeLeche Bars

I would put dulce deleche in anything, but it is especially good between layers of oatmeal. These bars are wonderful when they are chilled, and they are very sweet, so a little goes a long way.

Peanut Butter Fudge Bars

One of my favorite bars of ALL TIME, these put two of the best ingredients together: chocolate and peanut butter, for an amazing taste sensation. This makes a big pan, too, so there's plenty to share.

Stay tuned tomorrow for the best Instant Pot recipes of 2018.

An InLinkz Link-up

Blackberry Orange Cake

This lovely cake is just what you need to bring a ray of sunshine to a snowy February. Maybe it's not snowy where you live. This cake will still brighten up your February.

I love blackberries. And they've been plentiful this year, shipped in from warmer climes to the frozen tundra. I so appreciate great produce in the dead of winter.

This cake is simple and satisfying. It's beautiful and delicious, two of my requirements for great desserts.

Find more great ideas at Tasty Tuesday, Hearth and Soul, Clever Chicks, Show and Share, Fabulous, Create Link Inspire, Try a New Recipe, Wow Us, Wow Me, What's Cooking, Foodie Friday, Friday Frenzy.

Blackberry Orange Cake

1/2 cup butter, softened
1 cup sugar, divided
1 large egg
1 tsp. grated orange peel
1 1/2 cups plus 1 Tbsp. flour, divided
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup plain yogurt
2 cups fresh blackberries
Powdered sugar

In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and orange peel. In another bowl, whisk 1 1/2 cups flour, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition. Transfer to a greased 9" springform pan.

In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake at 350 for 40-45 minutes or until a toothpick inserted in center of cake portion comes out clean.

Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; dust with powdered sugar before serving.

Makes 10 servings

Recipe Source: Adapted from Taste of Home

Samoa Fudge

I know I'm not the only one who thinks Somoas are the best Girl Scout cookies HANDS DOWN. That combo of coconut, caramel, chocolate... I do not buy them anymore cause I can eat the whole box in a day. And that is not a good idea for my health or my waistline.

So I was was thrilled to see this recipe for Samoa Fudge - all the great flavors of my fave cookie in a bite sized morsel, perfect for eating AND sharing at Christmastime! This makes a 9x13 pan of fudge, which is a lot, but I like that there's plenty to take to various family gatherings, parties etc., and there are still enough pieces for me to sneak one (or two) out of the fridge after dinner. HA! (True confessions.)

I just love how nice this fudge looks, too - the waves of caramel and the crunchy toasted coconut on top really make this a great addition to a cookie/candy tray.

Find more great Christmas cheer at Inspiration Monday, Mix it Up, Clever Chicks, Show and Share, Fabulous, Create Link Inspire.

Samoa Fudge

3/4 cup butter
3/4 cup heavy cream
1 1/2 cup sugar
1 pinch salt
1 package (12oz) white chocolate chips
1 package (3oz) coconut cream pudding mix
1 jar (7oz) marshmallow fluff
1 package Kraft caramel bits
1 tsp. heavy cream
3/4 cup semi sweet chocolate chips
1 cup sweetened coconut flakes

Note: if you can't find coconut cream pudding, sub vanilla pudding + 1 tsp. coconut flavoring

Spread coconut on a baking sheet. Toast in the oven at 375 for 5-8 minutes, checking after 5 minutes, and shaking the sheet to redistribute the coconut for even toasting.

In a large saucepan, heat butter, cream, sugar and salt on medium high heat. Bring to a boil, stirring constantly. Cook and stir for 5 minutes then remove from heat. Combine pudding, white chocolate chips and marshmallow fluff in a large mixing bowl. Pour butter and sugar mixture into the bowl, and mix, using an electric mixer, until combined and chocolate is smooth. Immediately pour into a parchment paper lined 13x9 baking dish.

Melt caramel bits with 1 tsp. heavy cream in microwave, stirring every 30 seconds until smooth. Pour caramel over top of fudge. Use a knife to spread and swirl it into the fudge. Refrigerate fudge for 2-3 hours until set.

Melt semi sweet morsels in a small bowl in the microwave at 50% power, stirring after every 30 second interval. Spread over set fudge and sprinkle generously with toasted coconut. Lightly press the coconut down into the chocolate to be sure it sticks.

Store in covered container in refrigerator.

Recipe Source: Shugary Sweets

Triple Peppermint Cookies

If I had to choose, the candy cane "flavor" of Hershey's kisses would be my favorite. I'm one of the few people who wouldn't pick chocolate, I know, but these candy cane kisses are SO addicting. I cannot eat just one. A few years ago, I found a recipe incorporating them into a chocolate cookie, and they were amazing. Those Chocolate Peppermint Swirl Cookies have become a part of my regular Christmas-cookie rotation now! But I love those kisses so much, I thought I needed another way to use them in a cookie.

So here's another variety - a traditional dough is peppermint-ified with crushed candy canes, chopped candy cane kisses, and then a candy cane kiss on top. These are just what you need for an after dinner treat, and besides being oh so tasty, they are oh so pretty.

And if you can't depart from the traditional Hershey's kiss, you can use them in Chocolate Kissed Gingerbread or Macaroon Kisses!

Find more great stuff at Inspiration Monday, Inspire Me, Mix it Up, Show and Share, Fabulous, Tasty Tuesday, Clever Chicks, Create Link Inspire, Favorite Things, Showcase Your Talent, Foodie Friday.


Triple Peppermint Cookies

1½ cup Powdered Sugar
1 cup butter, softened
1 tsp. peppermint extract
1 tsp. vanilla
1 Egg
3 cups flour
3 candy canes
1 tsp. baking powder
1/2 tsp. salt
Sugar (about 1/4 cup, to roll cookies in)
1 bag Candy Cane Hershey Kisses


Place candy canes in food processor and pulse until they are completely crushed.

Combine powdered sugar and butterin large bowl. Beat until fluffy at medium speed. Add in eggs, vanilla and peppermint extract and beat until incorporated.

Combine flour, crushed candy canes, baking powder and salt in a separate bowl. Add flour mixture to wet mixture and beat until well blended (mixture will be kind of dry). Finely chop about 12 of the candy kisses; then stir them into the batter.

Shape dough into 1 inch balls; roll in sugar. Place 1-inch apart on a parchment paper or silpat-lined cookie sheet.

Bake at 350 for 10-12 minutes until set. Remove from oven and immediately press a Candy Cane Kiss in the center of each cookie. Let rest on the cookie sheet for 2-3 minutes before transferring to a wire rack to cool completely. Makes about 4 dozen.


Recipe Source: Saving Cents with Sense

Eggnog Cake with Eggnog Frosting

I know I just posted a festive bundt cake that would be perfect for any Christmas celebration, but I couldn't resist - here is another. This cake won rave reviews at both a party and a family gathering. The three year old wolfed down his piece and exclaimed, "more cake PLEASE!"

This cake is super easy to put together - just doctor up a cake mix with all kinds of great ingredients - eggnog, nutmeg, sour cream - bake it in a pan coated with cinnamon sugar and then frost it with more eggnog flavored goodness. And if you have more eggnog to "use up" just make these muffins!

As I said before, sometimes you just need a piece of cake. Or two. It is Christmastime after all...

Find more great stuff at Tasty Tuesday, Hearth and Soul, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Foodie Friday, Friday Frenzy.

Eggnog Cake with Eggnog Frosting

Cake:
1 box (15 oz.) yellow cake mix
1 box (3 oz.) white chocolate pudding mix
1/2 cup eggnog
1/2 cup sour cream (light is ok!)
4 eggs
1/4 cup canola oil
1 tsp. nutmeg
1/4 cup water

Pan Coating:
1/4 cup sugar
1 tsp. cinnamon

Frosting:
1/4 cup butter, softened
1/4 cup eggnog, room temperature
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/8 tsp. sea salt
2 cups powdered sugar

For pan coating, combine sugar and cinnamon in a small bowl; mix. Grease a bundt pan well, then evenly coat pan with mixture; reserve any excess.

In a large mixing bowl combine cake mix, pudding, nutmeg; stir to combine. Add eggnog, sour cream, eggs, canola oil and water; mix until smooth. Pour batter into prepared pan, then top with the leftover cinnamon/sugar mixture.

Bake at 350 for 35-40 minutes or until toothpick inserted near center removes clean. Rest cake on rack for 10 minutes.
Carefully turn out cake onto cooling rack and let cool completely.

For the frosting, cream butter, vanilla, and eggnog. Add nutmeg, salt, and powdered sugar one cup at a time. Mix until smooth and a pourable consistency; adjust as necessary with more eggnog or powdered sugar.

Place cake on serving platter, spoon frosting around the top of cake and allow to drizzle down the sides. Serves 16.

Recipe Source: Adapted from Cooking with Ruthie

Gingersnap Rum Apple Crisp

We have had such a lovely autumn this year with warm temperatures and beautiful leaves. We are trying to soak up every minute of it and made a visit to a local orchard yesterday. They make their own hard cider on site, and it was fun to see the inner workings of a small cidery. Of course, we couldn't leave without getting some apples, and after seeing this recipe recently, I knew exactly what I wanted to use some of them for - the rest will be eaten quickly, I'm sure - they are delicious! We tried a new to us variety - Keepsake, bred by the University of Minnesota in 1978! - and love the crunchy bite. Not quite as crisp as Honeycrisp, but a wonderful eating apple nonetheless. It may be my new favorite.

Anyway, on to the dessert! I love it when traditional desserts have a bit of a twist and that's exactly what is happening here. Apples mixed with sugar, spices and flour are then amped up with just enough rum/caramel sauce and a crunchy gingersnap topping. The gingersnaps really add a new dimension of flavor and texture and is a nice change of pace from the regular oatmeal-based topping. And you can be sure that this recipe is safe for the whole family - the alcohol from the rum cooks off, and you're left with great flavor - but you can sub orange juice if you prefer.

This crisp is best served warm with a dollop of ice cream. Enjoy this wonderful fall!

Find more great ideas at Inspiration Monday, Inspire Me, Mix it Up, Create, Link, Inspire, Clever Chicks, What's Cooking, Showcase Your Talent, Full Plate.

Gingersnap Rum Apple Crisp

1/2 cup brown sugar
3 Tbsp. flour
2 1/4 tsp. cinnamon
1 1/4 tsp. allspice
1 tsp. salt
1/4 tsp. ginger
6 cups thinly sliced peeled tart apples (about 6 medium)
8 caramels
1/3 cup rum (or orange juice)

Topping:
3/4 cup crushed gingersnap cookies (about 15 cookies)
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter, cubed

Place the apples in a large bowl. Sprinkle with brown sugar, flour, cinnamon, allspice, salt and ginger; toss to coat. Transfer to an 8 or 9-inch baking dish.

In a small saucepan, combine caramels and rum. Cook and stir over medium-low heat until caramels are melted. Pour evenly over apple mixture.

For topping, in a small bowl, mix crushed cookies, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake at 375 for 35-40 minutes or until apples are tender. Cover loosely with foil if top browns too quickly.

Serve warm with vanilla ice cream. Makes 8-10 servings.

Recipe Source: Adapted from Taste of Home

Mississippi Mud Bars

Summer may be (almost) over, but that doesn't mean that fun treats aren't necessary. These rich, indulgent bars will make any work day better - I can attest they are especially good around 2:30 with a cup of coffee...

These homemade brownies are incredibly delicious - and then they're topped with marshmallows swimming in a chocolate ganache...get that coffee pot brewing and make these babies part of your work day survival strategy.

Find more great stuff at Inspiration Monday, Mix it Up, Inspire Me, Tasty Tuesday, Clever Chicks, Create Link Inspire, What's Cooking?.

Mississippi Mud Bars

Brownies:
4 ounces unsweetened chocolate
1 cup butter
4 eggs
2 cups sugar
1 Tbsp. vanilla
1/4 tsp. salt
1 cup flour

Chocolate-Marshmallow Topping:
1 -12 ounce package semisweet chocolate chips (2 cups)
3/4 cup heavy cream
3 cups mini marshmallows

In a large glass bowl, combine the unsweetened chocolate and butter. Heat in microwave for 1 minute; stir, then heat at 30 second intervals, stirring between each one until melted and smooth. Beat in eggs, sugar, vanilla, and salt until well blended. Stir in flour, blending well.

Spread evenly into greased 9x13 baking dish. Bake at 350 for 25-30 minutes, and do not overbake. Cool in pan on a wire rack.

For the topping, combine chocolate chips and cream in a large glass bowl. Heat in microwave 1-2 minutes stirring twice until melted and smooth. Fold in marshmallows. Spread topping evenly over the top of cooled brownies. Refrigerate several hours or overnight. Cut into bars. Store in the refrigerator.

Recipe Source: Adapted from The Girl Who Ate Everything

Banana Cake with Peanut Butter Frosting

I love finding new ways to use up ripe bananas. We eat a lot of bananas at our house, but we never seem to eat all of them before they become over ripe. That is never a crisis for me - there are lots of great options including scones, coffeecake, muffins, donuts, bread, pancakes, waffles, bars, cake -- for every link I included, there are probably three more recipes on this blog alone! All hail the overripe banana!

This cake is another great reason to buy 'too many' bananas... a moist banana-bread like cake, topped with creamy peanut butter frosting. It's not too heavy, and it's perfectly sweet for an after dinner, or afternoon, treat.

Find more great stuff at Tasty Tuesday, Full Plate, What's Cooking, Showcase Your Talent, Flashback Friday, Foodie Friday, Friday Flash.

Banana Cake with Peanut Butter Frosting

2 cups flour
1 tsp. baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla extract
3 ripe bananas, peeled and mashed

Frosting:
1/2 cup butter, softened
1/2 cup creamy peanut butter
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla

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

In a large bowl, cream together the butter and sugar until creamy and smooth, about 3 minutes. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Mix in the mashed bananas. Slowly add the dry ingredients and mix until flour disappears. Spread cake batter evenly into a greased 9x13 baking pan.

Bake at 350 for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.

To make the peanut butter frosting, beat the butter and peanut butter on high until smooth. Slowly add the powdered sugar, 1/4 cup at a time. Beat on high until powdered sugar is incorporated. Add the milk and vanilla extract. Beat until frosting is smooth and desired consistency.

Frost the banana cake with peanut butter frosting. Store any leftover cake covered on the counter. Serves 20.

Recipe Source: Adapted from Two Peas