5 Ingredient Ginger Baked Plums {naturally gluten free and vegan!}


I lied, there are technically only 4 ingredients in these amazing crystallized ginger baked plums AND they are naturally gluten free and vegan.

I am clearly on a plum kick and just so happen to have had some red plums on hand for comparison against Italian plums I used when I made the most delicious Italian Plum and Apricot Preserves Sticky Cake earlier this week (I’m not even kidding, if you haven’t already, I’m pretty sure you need to add the cake to you ‘must try’ list…but don’t put down your pen just yet, add these ginger baked plums to that same list.)


And who knew there were so many kinds of plums? I saw three different kinds at the grocery store, these red plums, black plums, and Italian plums, then there are Japanese plums (that are yellow) and European plums…and who knows how many other kinds, but you can bet that next time I see a plum variety I haven’t tried, I will stop whatever I’m doing to try it!


Making these baked plums is ridiculously easy, you cut up crystallized ginger, mix it with some white and brown sugar, and spoon it over plums.


Then you bake the plums, and they turn into sweet baked plum perfection. The crystallized ginger gives it a nice little kick, and the sweetness of the sugar and tang of the plums meld perfectly together!


And if you’re feeling a little indulgent, you can add a scoop of vanilla ice cream or soy dream (or vegan ice cream). The classic vanilla coolness goes perfectly with the warm ginger plums!


5 Ingredient Ginger Baked Plums {naturally gluten free and vegan!}
Prep time
Cook time
Total time
Serves: 8 halves
  • 4 Red Plums, pits removed and halved
  • 2 Pieces crystallized ginger, finely chopped (about 1 heaping tablespoon)
  • 1 Tbs Granulated Sugar
  • 1 Tbs Brown Sugar
  1. Preheat oven to 400.
  2. Place pitted, halved plums skin side down in a baking dish.
  3. In a small bowl mix together the white and brown sugar, then stir in the ginger pieces.
  4. Spoon sugar-ginger over plums, about 1-1.5 teaspoons over each plum half.
  5. Bake for 15 minutes, allow to cool for a few minutes, then serve and enjoy!


Like simple yet delicious recipes with 5 or less ingredients? Check out all the recipes in my Five Ingredient Fridays series here.

Italian Plum and Apricot Preserves Sticky Cake {naturally gluten-free!}

Italian plum sticky cake

You guys!!! You know how every once in a while you make something so good you can’t help but share your enthusiasm with everyone?

THIS STICKY CAKE was one of those occasions…I couldn’t stop telling anyone that would listen about how good it was…but then I’d feel bad because their immediate reaction was to ask for a slice and then I’d have to awkwardly glance left & right and tell them that there was no more left (not because I managed to eat the whole dang cake by myself, hey, I did manage to share a tiny slice with my husband and it was over the course of a week weekend…this blog is a judge-free zone, right?) lol.

I blame it on the fancy little Italian Plums I found at the farmers market-just look at how adorable they are.


To see the size comparison…here are the Italian Plums next to a regular plum (if you can’t find Italian Plums, it is ok use regular plums for this cake)

Italian Plums -vs-regular plum

Ok, not buying that as the reason I ate almost the whole cake?

Then lets say I blame it on the newly introduced Stonyfield Petite Creme – this stuff is fantastic, it’s French yogurt, Greek yogurts’ French Cousin that is super creamy (hence the ‘cheat on Greek’ slogan lol)


Oh, you’re not buying that either?

Then lets say that it is the addition of Bonne Maman Apricot Preserves…you see, the jam is also made in France, so we’re getting even fancier with this sticky cake.

Bonne Maman Apricot Preserves

OK, ok, I admit I ate {most} of this cake because if all the ingredients aren’t already good enough by themselves, add them together in a cake form and they bake into this ooey-gooey-flavorful yet not-to0-sweet cake.

How to make italian plum and apricot cake

You can add a scoop of vanilla ice cream with the cake to kick it up a notch, but the cake by itself…SO GOOD!

Italian plum  and apricot cake

I’m not even kidding…I woke up and wanted a piece of cake. I asked my husband “is it bad that I just want a piece of this cake for breakfast?” followed by “all I feel like right now is a piece of this cake” and he said “you’re an adult, you can make the decision to have cake for breakfast” … reason 1 billion why I love that man!

Italian Plum and Apricot Preserves Sticky Cake {naturally gluten-free!}
Prep time
Cook time
Total time
Serves: 8
  • 8 oz Italian plums, pitted and cut into 4s
  • 1 egg
  • ½ Stick butter, melted
  • ¼ Cup Petite Creme yogurt-vanilla
  • 1 Cup Almond meal flour
  • ½ Cup Sugar
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp almond extract
  • ⅓ Cup Bonne Mamane Apricot Preserves mixed with 2 Tbs Water
  • 1 Tbs Powdered Sugar for topping (optional)
  1. Preheat oven to 400. Line the bottom of a spingform pan with parchment paper and set aside.
  2. Cut and pit the plums and set aside.
  3. In a microwave safe bowl melt the butter for 30 seconds to melt/soften it, then add the petite creme vanilla yogurt, egg, and almond extract and stir to combine.
  4. Then add the almond flour, sugar, baking powder and salt and stir to combine. Pour batter in the prepared springform pan.
  5. Arrange the plums around the whole cake - i did this by making a circle with them and a circle inside the circle with the skin side up, but you can just arrange them however you want.
  6. Then in a small bowl mix the apricot preserves and water, then spoon it over the plums.
  7. Bake cake for 25 minutes, allow to cool for 10 minutes, run a knife around the edges of the cake, remove the outer spring form pan, sprinkle with powdered sugar, slice and enjoy!

 I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but as always,  all opinions are 100% my own.

Captain America M&M’s Chocolate Chip Cookie Cake

This incredibly fun, super decadent, Captain America themed M&M®’s Chocolate Chip Cookie Cake will have all the Superhero loving members of your family smiling and going back for bite after bite of deliciousness and is part of a shop that has been compensated by Collective Bias, Inc. and its advertiser. All opinions are, as always, mine alone. #CollectiveBias


Fun fact about me: I grew up without TV.

It’s true! People usually have one of three reactions:

  1. Think I’m making it up (I’m not)
  2. Ask me references just to make sure I’m really not making it up (then get insulted I have no idea what they are talking about –and then think I’m making it up –refer to #1)
  3. Ask what I did all the time(crafts, reading, played outside, everything other kids did, minus TV)

Another fun fact about me: now that I do watch TV and movies, and I’m completely in love with Superhero movies (a surprise to my husband who was shocked I when I loved the first Superhero movie we saw together).

I don’t know what it is, but throw in a Superhero character and I’m in love. Now throw in a hunky superhero that has a ‘vintagey’ past like Captain America (Captain America is the alter ego of Steve Rogers, who is a wimpy young man who has been enhanced to the peak of human perfection by an experimental serum in order to help the United States government’s efforts in World War II –thanks for the specifics wikipedia) and I’m even more in love.

Needless to say, I not only saw Captain America: The Winter Soldier in theaters but was also first in line to buy the newly released DVD (and I found a coupon when shopping at Walmart which I’m sharing below-just click on the picture.)

M&Ms walmart coupon

And since we all know #HeroesEatMMs and I just so happen to have purchased a big party sized bag, I decided to make a Captain America themed M&M’s Chocolate Chip Cookie Cake and shape the cake in a circle and decorate it like his shield.

You know what’s really fun {insert eye roll}? Picking through M&Ms to separate out the colors you need…you’ll feel like you have a bout of OCD, but that’s ok, the end result is fantastic! If you come to my house in the next few months you may get a disproportionate color of M&Ms.

M&Ms party size

After you have that hard part done, the rest is really easy and the cookie cake is made with these ingredients:


You’ll make and bake the chocolate chip cookie cake, let it cool, and frost it. Then what you’ll do for the star in the shield is  cut out a little star after making the two outer red rows/circle and one inner red circle, then fill in the outline with the blue M&Ms, and it  willvactually looks like his shield!!

Trust me, you’ll WOW your guests-I mean, it’s a giant delicious chocolate chip cookie…with frosting! Who wouldn’t want a slice {or two}?


And don’t laugh (well, you can, but I’ll be eating the delicious M&Ms cookie cake, so laugh away, jokes on you) but since the movie is called ‘The Winter Soldier’ I used a cake stand with snowflakes…get it…Winter? lol

Captain America Shield Cake

Enjoy a slice for your next movie night…and if you really want to have some fun, check out the Heroes Eat M&Ms website where you can find out what Superhero character or M&M you are (um, duh, I’m Captain America and my M&M character is Ms. Brown…love the description “Drive, Intelligence, and resourcefulness are all words that describe you and Ms. Brown. You love learning and being challenged. When you have a spare minute, you love to grab a book or catch up on recent news. You hate it when people waste your time and are always on the go” I’d say that’s so true…so just call me Mrs. Kelnhofer…er, I mean, Ms. Brown.

Which M&M are you? I have been having all my friends do the quiz and we are all totally cracking up at the results, it’s so spot on lol!
a Rafflecopter giveaway
chocolate chip m&m cookie cake

Captain America M&M’s Chocolate Chip Cookie Cake
Prep time
Cook time
Total time
Serves: 16
  • -For the Cookie Cake-
  • 1¾ Cup Flour
  • 1 Cup Semi-sweet Chocolate Chips
  • 1 Stick Butter, softened
  • ½ Stick vegetable shortening (8 tbs)
  • 1 egg
  • ½ Cup Sugar
  • ½ Cup Brown Sugar
  • ½ Cup Oats
  • 1 Tbs Vanilla Extract
  • 1 Tsp baking soda
  • ¼ tsp salt
  • -For the topping-
  • 1-1½ Cups Creamy White Frosting (store bought or homemade)
  • 1 Cup Red M&Ms
  • 1 Cup Blue M&Ms
  1. Preheat oven to 350. Line the bottom of a springform pan with parchment paper. Spray springform pan with cooking spray and set aside.
  2. In the bowl of a stand mixer, or with a hand mixer, cream together the butter and vegetable shortening. Then add the white and brown sugar and beat until creamy. Then add in the egg and vanilla extract and beat until combined.
  3. Next add in the baking soda, salt, flour and oats and mix until combined.
  4. Remove bowl from mixer and with a spoon stir in the chocolate chips and stir until the chocolate chips are incorporated. Spoon/spread cookie dough into springform pan.
  5. Bake for 25 minutes, or until the edges are slightly brow. The cake will be a little puffy when it comes out of the oven. Let it cool in the springform until it has come down (the middle will be a little lower than the edges).
  6. When the cookie cake has cooled completely, run a knife around the edges of the pan and release the springform, transfer cake onto desired plate.
  7. Frost the cake with white frosting. Then using the red M&Ms make two circles around the edges of the cake. Then make another circle with the red M&Ms about an inch in from the other red circles. Now use a piece of paper to know your edges and free-form draw a star, cut the star out and loosely place in the center of the small circle. Fill the edges between the paper and the red circle with blue M&Ms, when done, remove the paper star and throw out.
  8. Add any blue M&Ms where it looks like they're needed, then slice and enjoy!
This cake is super sweet and decadent so cut into very small pieces


Tropical Low Calorie Popcorn Clusters

These delicious tropical low calorie popcorn clusters are made with the newly released Skinnygirl popcorn in Lime & Salt flavor (seriously, this stuff is so yummy and only has 25 calories per cup popped!), coconut flakes, dried pineapple and banana fruit and coated in dark chocolate and is part of a shop that has been compensated by Collective Bias, Inc. and its advertiser. All opinions are as always mine alone. #CollectiveBias

Let me tell you guys a story…the story shall be called ‘I have been banned from eating popcorn at my house’. This ban may be self-imposed, but is definitely not disputed by my hubby who describes the way I eat popcorn as “I’m not quite sure what is happening, you take a handful, throw it towards your face and hope some makes it in your mouth, but most of it doesn’t, so I’m covered in popcorn, you’re covered in popcorn, the couch is covered in popcorn, and sometimes I’m sure Clover (our dog) is eating more popcorn than you are.’ The part he’s not sharing is that it leaves a buttery mess on everything and the popcorn that I was eating was not all that great for me. Since I love me some popcorn, I clearly needed an option that’s better for me (and my house) and that was more of #SkinnyGirlSnacks!

So as I’m shopping at Walmart, staring at the popcorn aisle, I came across Skinnygirl Popcorn in Butter & Sea Salt and Lime & Salt flavors, both sounded intriguing so I purchased them. Confirming that I had made the right decision, the cashier told me ‘these must be good, they just came out this week and have been flying off the shelves.’

Skinnygirl popcorn at walmart

Well, she was right, they ARE good. The products offer a sensible way of snacking by using mini bags to provide just the right amount of product, yet TASTE GREAT with just 25 calories per cup popped!

What makes the Skinnygirl products unique?

  • Every Skinnygirl product offers at least a 20% calorie savings vs. it’s competitors
  • No artificial flavors
  • No artificial colors
  • No artificial sweeteners (e.g. aspartame, sucralose)
  • No high fructose corn syrup
  • Taste profile is not overly sweet, which represents the “better for you” and lower calorie benefit
  • Unique and interesting flavor profiles (like the Lime & Salt flavor…who knew that on popcorn this flavor combo is absolutely DELICIOUS?!)

Skinnygirl popcorn

Since I still had a desire to snack on some popcorn while snuggling and watching some movies, I problem solved by making these amazingly delicious, super easy to make (and eat lol) Tropical Low Calorie Popcorn Clusters that just so happen to be the perfect #SkinnyGirlSnacks !


Rich dark chocolate with the perfect zip of lime from the popcorn, with the hint of sweetness from the coconut, pineapple, and banana…it’s one amazing flavor combination!


Now that I have the most perfect low calorie popcorn clusters that are easy to eat, I feel like I have the classiest movie treat to bring along for movie night, wherever that may be, and I won’t be afraid of leaving unwanted popcorn kernels behind!


Tropical Low Calorie Popcorn Clusters
Prep time
Cook time
Total time
Serves: 15 clusters
  • 2 Bags Skinnygirl Lime & Salt Popcorn, popped
  • 1½ Cups Semi-Sweet Chocolate Chips, melted
  • ½ Cup Dried Bananas Slices
  • ⅓ Cup Dried Pineapple Chunks
  • ¼ Cup Shredded Coconut, unsweetened
  • ⅛ Cup Almonds, chopped (optional)
  1. Line a cookie sheet with parchment paper and set aside.
  2. Pop the popcorn bags and when done empty in a bowl that is big enough for all the ingredients and allow the popcorn to air-cool. Pour in the dried bananas, pineapples, coconut and almonds (if using) and stir a few times. Then pour out onto the lined cookie sheet and pick out any popcorn kernels that remain.
  3. In a microwave safe bowl melt the semi-sweet chocolate chips in 30 second intervals, stirring in between each interval until the chocolate has melted.
  4. Once chocolate has melted dollop a few spoonfuls onto the cookie sheet, then pour the contents of the cookie sheet back into the bowl and spoon the rest of the melted chocolate over the contents in the bowl. Stir contents of the bowl gently until all the popcorn and fruit is coated with chocolate, then spoon out onto the cookie sheet. Allow to cool (I just put the entire cookie sheet in the refrigerator for about an hour).
  5. When cool, break up into cluster and enjoy!


Peanut Butter Chocolate Chip Zucchini Cookie Bars {naturally gluten-free}

Peanut Butter-Chocolate-Chip-Zucchini-Bars

As promised yesterday when I made Zucchini and Kale Lasagna, today I’m sharing the most deliciously sweet, best-ever, peanut butter chocolate chip zucchini cookie bars.

I thought up this idea but wasn’t quite sure it was going to work.

I mean, we are talking about using zucchini … in a dessert…a vegetable….IN A DESSERT?

Why yes, yes we are talking about that, and guess what? IT’S FANTASTIC!

The texture is cakey the first day, but after you let it cool over night, it’s like a  fudgey cookie!

I made these and after having one was immediately hooked…I may or may not have had one for breakfast the next few days…hey, it has veggies in it, right?

And when I was packing some up to bring to my friends house (she’s the lovely lady that has an adorable daughter and the one that taught me how to make 20 minute Turkey Taco Salad) my hubby said ‘you’re going to leave some of those for me, right?’ lol. I was told I can share that these definitely have the his stamp of approval! He also had no idea there was even zucchini in them, so this is a perfect way to sneak veggies into dessert!

For this recipe you can use either yellow or green zucchini (I used yellow)


Then shred away

Shredded ZucchiniThen add in other ingredients


Then mix batter and spread into a foil lined baking dish


Bake, and enjoy!


Peanut Butter Chocolate Chip Zucchini Cookie Bars {naturally gluten-free}
Prep time
Cook time
Total time
Serves: 16
  • 1½ Grated Zucchini (about 4 little zucchini), shredded
  • 1 Cup Peanut Butter, smooth, reduced fat
  • 1 Cup Dark Chocolate Chips (semi-sweet)
  • ⅓ Cup Sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  1. Preheat oven to 350. Line a baking dish with aluminum foil and spray with cooking spray.
  2. Grate zucchini into a bowl, mix in peanut butter (this will be a little tough, so you can put some muscle in :) )and then egg, sugar, vanilla and baking soda, stir. Then add chocolate chips and combine.
  3. Spread into baking dish, bake for 20-25 minutes until only slightly soft on the insides. Then allow to cool for an hour, then remove aluminum foil from pan, place on a cutting board, and cut into 16 squares and enjoy


Mini Cheesecake Bites with Dark Chocolate Cranberry

These delicious mini cheesecake bites with Dove® Fruit – Whole Cranberry as a topping are not only better for you desserts because they’re super tiny and made with fantastic ingredients, but are also part of a shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are, as always, mine alone. #CollectiveBias

Whhhaaaaat say you? Better for you desserts? Dove® Chocolate Fruit – Cranberries? Tell me more!

Ok, ok, I’ll spill the beans, or should I say…I’ll spill the Dove® Chocolate Fruit – Cranberries (but if I were to spill any like I may or may not have when taking this picture, I’d eat every last one that may have fallen onto the floor..5 second rule, right?!)

Dove Fruit Cranberry

So I was doing some meandering around Sam’s Club, doing shopping for my hubby’s 30th birthday party (more about that below) and came across a bag of dark chocolate covered cranberries…they just found a way into my cart, don’t know how that happened lol.

Dove Chocolate Cranberry from Sams

As a huge lover of dark chocolate and dark chocolate recipes, I’m always trying new products to find ones I love. And fall in love I did. The smooth, mouthwatering dark chocolate covered cranberries were amazing, and a little birdy told me that while they’re only available for a little while at Sam’s (so walk/run/etc to try some) Dove®  is releasing Dove®  Cherry later this fall. You would probably win a bet if you think I’ll be first in line at Sam’s to try them #LoveDoveFruits !

When I was planning my husband’s 30th birthday, I asked him what dessert he wanted me to make. He practically yelled ‘Cheesecake!’ at me, but then he said ‘can you make it a little healthier?’ (we’re trying to eat better, so I definitely wanted to indulge him while making a better for you dessert.)

And since a big ‘ole honkin’ cheesecake isn’t exactly crowd friendly or healthy, I decided to make mini cheesecake bites and then topped them with some Dove® Chocolate Fruit – Cranberries!

To make these cheesecake bites, you set out your ingredients:


Then you use a fork and stir together graham cracker crumbs and melted butter to make the crusts


Then scoop a teaspoon full into mini muffin liner


Then you press the mixture down – I do this with a bottom of a shot glass, anyone else have a shot glass collection? This Alaska one is from our honeymoon!


Then bake the crusts, and while the crusts are baking, prepare the cheesecake filling

Mini cheesecake filling

And chop the Dove® Fruit – Whole Cranberry

Dove® Fruit - Whole Cranberry

Then remove the crusts from the oven


Then fill each cup with a scoop of the cheesecake batter (I used a tablespoon cookie scoop and it worked fantastically!)

How to make mini cheesecakes

And sprinkle some chopped up Dove® Fruit – Whole Cranberries on top

Dove® Fruit - Whole Cranberry Cheesecake

And bake them, then transfer them to a cooling rack

Dove® Fruit - Whole Cranberry Cheesecake

Just look at these mini cheesecakes


The end result? AMAZING! The creaminess of the cheesecake is perfectly complimented by the slight tang of the cranberries and finished by the rich dark chocolate .

Let’s just say I made a double batch of these mini cheesecakes (so we’re talking 64 mini cheesecakes) and not a one was left over! Not.A.Single.One!!!

And here are some pictures from my hubby’s 30th 80s themed birthday party!

80s Party

Because these mini cheesecake bites need to be cooled, they’re perfect for making the day before!


Mini Cheesecake Bites with Dark Chocolate Cranberry
Prep time
Cook time
Total time
Serves: 32-36
  • -Crust-
  • 1 Cup Graham cracker crumbs
  • 3 Tbs Butter, melted
  • 2 Tbs Sugar
  • -Cheesecake Filling-
  • 2 Packages (8oz each) Reduced Fat Cream Cheese, at room temperature
  • ¾ Cup Sugar
  • 2 Large eggs, at room temperature
  • 1 Tsp Vanilla Extract
  • -Topping-
  • ½ - 1 Cup Dove® Fruit - Whole Cranberry, chopped
  1. Preheat oven to 325. Line a mini muffin pan with muffin liners, set aside.
  2. In a microwave safe bowl melt the butter for the crust for 30 seconds (if it's not melted after 30 seconds microwave for another 30 seconds). Then add the graham cracker crumbs and sugar and using a fork mix all ingredients together. Spoon 1 tsp of the crumb mixture into the bottom of the lined muffin pan, and use a shot glass to press down the crumbs. Bake for 5 minutes, then remove from oven.
  3. While the crusts are baking, make the filling. With a hand mixer (or stand mixer) beat the cream cheese (it is important that it is at room temperature-this will make it smooth and airy and not lumpy) for 3 minutes until smooth and creamy. Then add the sugar, eggs, and vanilla extract and beat for another 2 minutes until smooth and combined.
  4. Spoon 1 tablespoon of cheesecake batter on top of the crust.
  5. Chop up the Dove® Fruit - Whole Cranberry.
  6. Then sprinkle a few pieces on top of the cheesecake batter.
  7. Bake for 20 minutes, then remove from oven. Allow to cool for 10 minutes, then move to a wire cooling rack. Allow to cool for another 5-10 minutes, then allow to cool in the fridge for at least 4 hours, or overnight (perfect for making ahead!)
It is important that your ingredients are at room temperature - this will keep the batter from clumping!
Because of cooling times, these are perfect for making ahead!
Makes 32-36 mini cheesecakes!


Peanut Butter SNICKERS® Brownies (aka ‘husband brownies’) & Football Treats

These ultra decadent Peanut Butter SNICKERS® Brownies (aka ‘husband brownies’) are perfect for upcoming football season and are part of a compensated shop by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias

Peanut Butter-Snickers-Brownies- aka 'husband' brownies

They say the way to a mans heart is through his stomach, but that’s just too general for me, so I say the way to a mans heart is making these Peanut Butter SNICKERS® Brownies AND serving them while he watches football, one of the many reasons these are called Husband Bars:

  1. Give a man a good brownie, he will fall in love
  2. Let a man watch football while serving said brownie, he will fall in love
  3. Give a man some chocolate candy bars during the football game, he will fall in love
  4. Combine chocolate candy bars and brownies, he will fall in love
  5. Combine chocolate candy bars, brownies AND his favorite peanut butter cookies, he will fall in love
  6. Combine peanut butter cookie dough, chocolate candy bars, brownies AND football, you have yourself a husband and #Chocolate4TheWin

Since football season is coming up (seriously, time is just flying this year, where did summer go?) which means lots of last minute get-togethers for game watching, I like to keep some mini candy bars on hand for treats, and since buying chocolate candy in bulk is SO much cheaper at SAMs Club, I bought I giant bag and picked up a box of SNICKERS®


Then what I like to do when guests are over put candy in a jar and put a simple little label on the outside of the jar to theme it up a bit (click here for the ‘Time Out Treats – free football party printable’). You can also use them as labels for your different dishes.

What you’ll need to make Time Out Treats are:


You cut up the labels, put some tape on the back of the label, tape it to the jars, and put ‘like’ with ‘like’ candy into jars and you have yourself “Time-Out” Treats!


Now, we’re going to talk about how to make Peanut Butter  SNICKERS®  Brownies, aka ‘Husband Brownies’ !

Peanut Butter-Snickers-Brownies

For this I made what is a combination between a blondie and a peanut butter cookie recipe, all in one bowl for the bottom layer, a brownie layer (again, all in one bowl) and then cut up cut up SNICKERS® bars.


Spread the peanut butter batter in the bottom of a pan, then lay the SNICKERS® bars on top and then spread the brownie batter on top!

Peanut Butter-Snickers-Brownies

Then they’re all ready for the the oven

Peanut Butter-Snickers-Brownies

Bake, let cool a little, and cut them and watch your guests (and husband) fall in love!

Peanut Butter-Snickers-Brownies

Just look at them up close! OMG!

Peanut Butter-Snickers-Brownies-Football-Party-Food

Make these heavenly Peanut Butter SNICKERS® Brownies on game day and you’ll be the hostess with the mostess!

Peanut Butter-Snickers-Brownies

And because they’re so decadent, you can cut them into little adorable brownie bites! I made these for my husbands birthday (because hello, they’re ‘husband brownies’ and they were requested) and after I set them out, I came back into the kitchen to get one, and they were all gone, so beware, set these out for a treat, and your guests will eat!

Peanut Butter SNICKERS® Brownies (aka ‘husband brownies') & Football Treats
Prep time
Cook time
Total time
Serves: 35
  • -Peanut Butter Batter-
  • 1 Stick Butter, melted
  • ½ Cup Peanut Butter
  • 2 eggs
  • ½ Cup Flour
  • ⅓ Cup Brown Sugar
  • ⅓ Cup Granulated Sugar
  • 1 Tbs Vanilla Extract
  • pinch of salt
  • -Brownie Layer-
  • 1 Stick of butter, melted
  • 1 Cup Sugar
  • ⅓ Cup Cocoa Powder
  • ½ Cup Flour
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt
  • ¼ tsp baking powder
  • -Other Ingredients-
  • 10 SNICKERS bars, cut into 3rds
  1. Preheat oven to 350. Spray a 9 by 13 pan with cooking spray and set aside.
  2. In a microwave safe bowl melt the butter for the peanut butter batter in a microwave for 30 seconds. If its not melted, microwave it for another 30 seconds. When the butter is removed from the microwave and mix in the peanut butter, then the eggs and vanilla extract and stir until creamy. Then add the brown sugar, granulated sugar, flour, and pinch of salt. Stir until all ingredients are mixed together and set the peanut butter batter aside.
  3. In another microwave safe bowl melt the butter for the brownies for 30 seconds, if it is not melted, microwave for another 30 seconds. Remove from the microwave, then add the cocoa powder and vanilla extract, stir, then add the sugar and stir until creamy, then add the eggs and stir, then add the flour, baking powder, and salt, stir until everything is combined.
  4. Cut Snickers bars into 3rds.
  5. Spoon peanut butter batter into the bottom of the prepared pan, then layer the Snickers bars, then spread brownie batter over the Snickers bars.
  6. Bake for 30 minutes, then remove from oven and allow to cool for 20 minutes (to an hour) and then cut into small pieces and enjoy!
Makes 35 brownie bites


Sour Cream Cake with Almond Buttercream & Strawberries

Sour Cream Cake with almond buttercream and strawberries Happy Sunday! It’s been a while since I’ve done a ‘Sweet Sunday‘ where I talk about things I’m loving, so today I’m sharing with you something I’ve been wanting to share for a while.

A little over two years ago my older sister got married and had a backyard potluck for her reception. It was a very small and intimate event, and she asked me to make the cake.

It was the begging of June, very hot out, and I had never made a layered cake before and was up until midnight making it because I had work and rehearsal dinner for the ceremony until 9 pm….needless to say, the photos were horrible!

However, the cake was delicious. Superbly DELICIOUS!

The horrible pictures? Yeah, those were pinned, and re-pinned and re-pinned. I think at some point it was my most re-pinned recipe..nooooo!

The pictures have also gotten some not so nice comments (although true, still not so nice to read that someone says ‘the flavors look good, just don’t look at the cake’).

Since then, I’ve made the cake quite a few times, and the thing is, the recipe is spot on, but I always forget to take pictures of it!

It’s one of – if not THE- best cake I’ve ever made! The cake is super dense, yet moist, and holds up very well, then there is layer after layer of deliciousness. Such perfect flavor combinations of the almond butter cream and strawberries. Sour Cream Cake with Almond buttercream and strawberries I made this cake for my little sister when she graduated from medical school and made a little stencil of a star and filled it with gold sugar! Graduation Congrats Cake And, as Julia Child says: A Party without Cake is just a meeting! So next time you need a fancy cake, this is your winner!Julia Child Quote - A party without Cake is just a meeting

Sour Cream Cake with Almond Buttercream & Strawberries
Prep time
Cook time
Total time
Serves: 24
  • 1 (18.25 ounce) package white cake mix
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon salt
  • 1⅓ cups water
  • 1 cup sour cream
  • 2 tablespoons vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • 2 cups Strawberries, finely chopped
  • Almond Butter Cream : 3-5 c. confectioners sugar, 1 stick. butter at room temp, 1 tbs vanilla, 1 tsp. almond extract and 1-2 Tbsp. milk.
  1. Preheat oven to 325 degrees F (165 degrees C). Grease spring form cake pans (I used 2-8 inch spring form pans for this cake) and place cake pans on top of a cookie sheet to catch any drips.
  2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts and mix.
  3. In a clean bowl eat egg whites slightly and then add to other ingredients from previous step, beat with an electric mix on low until all the ingredients are mixed and moistened but it's ok if some minor lumps still remain, about 3 minutes.
  4. Pour the batter evenly into the two prepared cake pans, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow to cool before frosting. Can be made up to three days ahead of time and stored in the fridge before frosting.
  5. Almond butter cream: In a bowl add butter that is at room temperature and cream with a stand mixer or hand mixer, scrape down sides of the bowl and add extracts and milk, beat with the mixer again until combined. Add powdered sugar until desired texture is reached...mine was somewhere around 4 cups powered sugar.
  6. When cake has cooled, cut each layer in half (cake will be moist so be careful). Spread a little of the frosting evenly over the layer, then add strawberries, then put the other layer back on. Repeat with each layer of spreading a little bit of frosting and adding strawberries.When you have all layers in place put one layer of thin frosting around the outside of the cake.
  7. Refrigerate the cake for an hour so that the frosting cool. Then remove from the fridge and put final layer of frosting on.
  8. For decoration I made a stencil of a star and filled it colored sugar.