Peanut Butter Stuffed Chocolate Cake Balls

I have a very unhealthy obsession with peanut butter. I can’t even buy it because I eat the entire tub in ONE SITTING. Have you ever looked to see how many calories are in an entire tub of peanut butter…? Yeah, me either, until I had already consumed it and let me just tell ya…its a stunner. To put it into perspective, I was frantically pinteresting workouts that burn 1,000 calories. Somehow I ended up laying in bed and pinning more dessert inspiration – PINspiration – if you will. Funny how that always happens…….

I just really really REALLY love me some peanut butter. Like, reallllllllllllllllyyyyyyyy.

The only thing that makes peanut butter better is… you guessed it! Chocolate!

There are no adjectives that exist in the English language for me to appropriately describe just how delicious this nutty and rich duo is. I think everyone will agree with me when I say: Chocolate and peanut butter are simply meant for each other. For better or for worse. Til death do them part. Hallelujah. Amen.

So now that you know some background about my unhealthy, ridiculous, call it what you will, obsession with peanut butter and chocolate… Let me tell you about these Peanut Butter Stuffed Chocolate Cake Balls.

I’ll just break down the goodness for you real simple-like:

  • The outside is coated in milk chocolate. Good start.
  • The cake is my Mimi’s Texas Sheet Cake recipe with some extra cocoa powder. Can’t go wrong with Mimi’s recipe.
  • And in the middle……. A creamy, nutty, rich, wonderful, beautiful bite of peanut butter.


That’s a lot of peanut butter! I can’t decide if I’m proud or ashamed that I have eaten wayyyy more than that. At one time…022

Bae. Some of you might also refer to this is cocoa powder. Either way.


Combine dry ingredients… Check!


This my friends, is a hard boil. Big bubbles. That’s what you want.


The top bowl is the dry mixed with the boiling water mixture. The bottom bowl is the buttermilk and vanilla mixture. Combine the two and you get the smoothest, most luscious chocolate cake batter ever.


This is Mimi’s recipe. The original. Well, actually, Mimi got it from my great Aunt Cleo. But that’s another story. This paper is older than me! So special. A few things you need to know about this recpie card:

  1. There is a typo. Crusco is supposed to be Crisco.
  2. I love the typo. It makes it so authentic.
  3. Oleo = margarine. A longggggg time ago people called margarine, Oleomargarine.
  4. I always put my cocoa in my bowl of dry ingredients instead of in the boiling water mixture. It makes no difference.
  5. I left out the cinnamon for this recipe. I ALWAYS add the cinnamon when I’m just making the cake, but for the sake of the peanut butter, I left it out this time.


And this is the one and only… Mimi. I love her. And her sheet cake.


Almost ready to bake in the oven! But more importantly, almost time to lick the bowl! 038

I mean… Come on. Just comeeee onnnn! Have you ever seen anything more heavenly?! 154

One of my good friends always say, “oh my soul.”

This is an “oh my soul.” moment for sure.


  • 2  cups of all purpose flour
  • 2  cups of granulated (white) sugar
  • 1/2  teaspoon of salt
  • 1/2  cup of unsweetened cocoa powder (I use Hershey)
  • 1  stick of margarine
  • 1/2  cup of Crisco
  • 1  cup of water
  • 2  eggs
  • 1  teaspoon of baking soda
  • 1/2  cup of buttermilk
  • 1  teaspoon of vanilla extract
  • 1 1/3 cup of creamy peanut butter, divided
  • 1  package of chocolate almond bark/melting candy

Measure out 1 cup of creamy peanut butter. From that 1 cup, eyeball 1/2 teaspoon sized dollops of your favorite creamy peanut butter on to a lined cookie sheet and put them in the freezer. In the meantime, preheat your oven to 350 degrees. In a large bowl combine the flour, sugar, salt, cocoa, and set aside. In a medium bowl, beat the buttermilk, eggs, vanilla extract, and baking soda together and set aside. In a medium sauce pan over low heat, melt the margarine (oleo), Crisco, and water together. Bring this mixture to a hard boil. Pour it into the bowl of dry ingredients and stir slowly until just combined. Make sure not to over mix, as that will result in a tough cake. Stir while you very slowly pour in the buttermilk mixture. It is important to pour slowly and stir as you pour. If you dump it all in, there is a possibility the heat from the boiling water mixture will scramble your eggs. Yikes! Mix until just combined. Pour into a prepare sheet pan. Bake for 18 minutes at 350 or until a toothpick comes out of the center of the cake clean. When it has almost cooled completely, melt a package of milk chocolate almond bark in a microwave safe bowl according to the instructions on the package. In no sort of orderly fashion, break up the cake and transfer it all into a large bowl. Stir in 1/3 cup of creamy peanut butter and mix until it is all smooth and combined. Take out the frozen peanut butter dollops. Roll a ball of the chocolate cake mixture around a frozen peanut butter dollop. Repeat this step until it is all gone. Cover or drizzle each cake ball with the melted almond bark. Let them set in the fridge for about 30 minutes to 1 hour. Enjoy!

Much love,


Ps. I was eating straight out of my peanut butter jar the whole time I was writing this post…. I need rehab.

S’mores Ice Cream

As we all know, we have been in a crisis with the recent happenings having to do with our beloved Blue Bell ice cream. Us Texans have been taking it extra hard. Some people made “bring back Blue Bell” t-shirts. Others developed petitions with impressive amounts of signatures in efforts to get Blue Bell back into their freezers. A lot of people even boycotted ice cream completely until their favorite, tried and true brand, Blue Bell, returned.

In typical Meagan fashion, I was wanting what I could not have… some good ice cream. At least with Blue Bell gone, I thought I couldn’t have good ice cream, until I remembered I know how to make it! DUH. I haven’t whipped up the delicious frozen favorite in so long because with Blue Bell around, it was just too easy to grab one or twelve cartons at the store!

But to satisfy my craving during Blue Bell’s leave of absence, I made THE BEST and THE EASIEST s’mores ice cream on the planet. You don’t need a fancy ice cream maker and you hardly need any ingredients at all. In fact, I bet you already have most of them! Not to mention, you do NOT need an ice cream machine for this recipe! It is completely churn free!

Fast forward a few heart wrenching months and guess what is back… BLUE BELL!

But guess what flavor Blue Bell doesn’t have… S’MORES!

Do I dare say this homemade s’mores ice cream tastes better than store bought, even blue bell? There might be a law in Texas I broke just now by saying that… But this s’mores ice cream is so smooth, so yummy, and soooooooo simple.

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  • 1  (14 oz) can of sweetened condensed milk
  • 2  cups of heavy whipping cream
  • 2  teaspoons of vanilla extract
  • 1  teaspoon of salt
  • 1  cup of milk chocolate chips
  • 1  cup of graham crackers, crushed
  • 1  cup of marshmallows, divided

Beat the heavy whipping until it forms stiff peaks. With the mixer on low, pour in the sweetened condensed milk and mix until combined. (If you like a lighter, more fluffy ice cream then fold in the sweetened condensed milk). By hand, stir in the chocolate chips and graham crackers. Put half of the marshmallows on a cookie sheet lined with foil and broil these until they are brown and crispy. These pieces tend to be a little chewy and clump together in the bowl, so I use a knife and chop them up to eliminate a mouthful of frozen marshmallow once the ice cream is finished. Put the toasted marshmallows and the regular marshmallows in the bowl. Stir until combined. Pour the cream mixture into a freezer safe container with a lid and let it freeze for a least 6 hours. Enjoy!

Ps. The first 4 ingredients listed makes the base of any “machine-free” ice cream I make. You can add anything you like to that mixture to make your favorite flavor! You could do some pureed sweetened strawberries, simply add some vanilla beans to enhance that traditional vanilla flavor, a combination of your favorite candies bars, mixed fruits (a summer favorite), and the list goes on forever! If you make my S’mores Ice Cream or use my base vanilla recipe to create your own, comment below to share your results!

Much love,


Chocolate Chip Chewies

I love a good chocolate chip cookie. I mean, I realllllllllllly love them. In fact, out of all the crazy, unique, and trendy desserts that are out there now, I will still choose a chocolate chip cookie every time. Call me crazy, but in my opinion they just can’t be beat! These chocolate chip cookies are a little different than your everyday, run-of-the-mill chocolate chip cookies. This recipe gives you a thinner and chewier cookie than the original you might be used to. Which is how they got the name Chocolate Chip Chewies.

I know what you’re thinking… “This lady is crazy. Everyone wants a thick cookie, not a flat one.” But bare with me, because I was on your side before I made these. These flat cookies definitely have their advantages too: They spread out when they bake and the butter in them keeps them soft forever. They have a delicious toffee taste with that traditional touch of chocolate. Most importantly they’re thin, so you can eat more of them without feeling guilty (who wouldn’t love that?) So before you decide you’re a flat cookie hater, make these. I promise they’ll change your mind.

Now I’m going to get scientific on ya… Sometimes peoples cookies accidentally turn out flat. Accidental flat cookies can be attributed to a lot of different things. For example, beating the butter/sugar mixture for too long, having too much butter, too little flour, using butter that is too soft or melted, blah blah blah. But not all flat cookies are accidental. I put a secret ingredient in mine that I knew would make them thin, chewy, and delicious.

So just how flat are they? I thought about naming them Lubbock Cookies… Let that soak in.

(ps. I lived there so I can make fun of it)


The base of every good cookie: Butter, sugar, and eggs.


Don’t forget to mix all the dry ingredients in a bowl before adding them to the wet mixture.


My most favorite thing in the entire world. Chocolate chip cookie dough. Most people want something like surf and turf for their ‘last meal’. Not me. I want a big bowl of chocolate chip cookie dough.




Can’t you just tell how chewy they are!?


You need one of these. I promise.

Anyways, enough about their appearance. Here’s the recipe so you can taste them!

  • 1 1/4  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1  stick (or 1/2 cup) unsalted butter, softened
  • 1  cup dark brown sugar
  • 2  eggs
  • 1  (3.4 oz) package of instant vanilla pudding mix
  • 1  cup (or more to taste) milk chocolate chips. (I use Hershey brand)

Preheat your oven to 350. In a medium bowl, combine the flour, baking soda, salt and set aside. In the bowl of a stand mixer or with a hand mixer, beat the butter and sugar until combined. Add the eggs one at a time and beat until the mixture lightens in color and turns fluffy and airy in texture. Add in the dry mixture and stir (not beat) until combined. Stir in the pudding mix. Stir in the chocolate chips. Mix well. Scoop the dough into tablespoon (ish) sized portions and distribute to your cookie sheet. Bake for 11 minutes at 350. Let them cool on the cookie sheet. Enjoy!

Much love,


Lazy Monster Cookie Bars

Today is Friday, which only means one thing for me in the summer… Road trip! And who goes on a road trip without snacks? I had a lot going on yesterday when I made these, so I wanted to keep it simple. These bars are just that. SIMPLE. I am usually not one to purchase cake, cookie, muffin, etc., mixes from the store, but in a pinch they can be a huge time saver. When I use a store bought mix, I always try to vamp it up somehow. This time, I added a ton of candy. FullSizeRender Candy is always a good idea. FullSizeRender (1) Even though it is totally not like me to use cookies mixes, the dough was still delicious! FullSizeRender (2) If this is wrong I don’t want to be right. FullSizeRender (3) It is so pretty! M&Ms always bring out my inner child. And I love it. FullSizeRender (4) This meant I couldn’t eat anymore dough. Depressing. FullSizeRender (5) Loving the flecks of color from the M&Ms. FullSizeRender (6) Aren’t you?! FullSizeRender (7) Okay, I’m done with the dough pics. I just really love how colorful it is! FullSizeRender (8) If you could smell the kitchen when these come out of the oven. Holy moly.FullSizeRender (10) Hello beautiful. FullSizeRender (12) Chewy, chocolaty, peanut buttery, heathy, greatness.FullSizeRender (11) This is going to be a good road trip! Ingredients:

  • 1  package of peanut butter cookie mix + its required ingredients
  • 1  package of oatmeal cookie mix + its required ingredients
  • 1  cup  mini M&ms
  • 1  cup  Heath candy pieces
  • 1  cup Hershey milk chocolate chips
  • 1  cup Reese’s peanut butter chips
  • 1  cup old fashion oats

Preheat your oven to 350. Prepare a sheet pan with a silicone mat, parchment paper, or plenty of nonstick spray. In a large bowl add the cookie mix and the ingredients required for each. Stir until combined. Add the M&Ms, Heath pieces, Hershey chocolate chips, Reese’s Peanut butter chips, and oats. Mix the dough until everything is evenly distributed throughout. Spread the dough into one even layer in a prepared sheet pan. Bake at 350 degrees for 20 minutes. Let it cool completely and then cut in into squares. Enjoy! Much love, MT

Red Hot Apple Pie

I love making apple pie. It is so classic. So satisfying. So American. Last 4th of July I made a plain-jane, traditional apple pie. Nothing wrong with that, but this Independence Day I decided to pay tribute to the red color in our beautiful flag. Red Hot apple pie offers a little something extra. I got the idea after I had dinner with my fiance and his family. His mom made this Red Hot apple pie dump cake and I just could not get enough of it! I was amazed at how well the candies paired with the apple in the cake. I was hooked!

Red Hots make a lot of since in an apple pie, actually. You see, there is already a hint of ground cinnamon in regular apple pie, so why not enhance that flavor with a little sweet and spicy surprise? Have you ever had a candied apple? A lot of people use Red Hots to make those! The two are a match made in heaven.

Apples and Red Hots go way back.


A good start to any apple pie.


I don’t know a soul who likes to peel apples. My great grandpa served in the last Calvary, the soldiers on horses, old school stuff. His horse’s name was Moonshine. Anyways, the nickname he earned in the Army was Spud. If you asked him how he got that name, it was because he was the only one nice enough to volunteer to peel potatoes. Anyone else will tell you it is because he got in trouble so often in the Army they made him peel potatoes. Either way, few people enjoy peeling stuff back then and even now! 189

Peeled, cored, and finely sliced. That is a lot of apple!191

Its about… to go down.196

Oh you thought this was regular apple pie? 197

Why not spice things up a bit? Literally. 200

Cinnamony goodness.201

I LOVE what the red color does to this pie. So beautiful and absolutely perfect for Independence Day! 204

I have no words for this. Everything about this is flawless. 206

I mean, this is one of my most favorite days out of the whole entire year. This top was a no-brainer. 222

And is is just so pretty! See how some of the Red Hots melted into the pie? It makes the whole thing rich looking and tasting. They say you eat with your eyes first… Well, this pie will satisfy your eyes and your taste buds!


  • Pie crust  (top and bottom), store bought or my recipe for a Perfect Pie Crust
  • 6  granny smith apples, peeled, cored, thinly sliced
  • 3  teaspoons of lemon juice
  • 5  table spoons of all-purpose flour
  • 1  cup of granulated sugar
  • 1/2  cup of dark brown sugar
  • 1 3/4  teaspoon of apple pie spice (I used McCormick)
  • 2  teaspoons of vanilla extract
  • 1  teaspoon of cornstarch
  • 1  teaspoon of water
  • 3/4  a cup of Red Hot candies

Do not preheat your oven! First, prepare your pie dish and set aside. Peel, core, and slice all of the apples about 1/8 inch thick, error on the side of too thin. Put all of the apple slices in a large bowl and set aside. In a very small bowl combine the cornstarch and the water to make a paste. Add that paste and the rest of the ingredients into the bowl with the apples. Mix this until all of the apple slices are evenly coated with all of the ingredients. I mixed it with my hands for about 1 minute to assure everything was evenly distributed. Pour this into your prepared pie dish. Turn on your oven to 375 and bake for 50 minutes. Let it cool slightly, top it with some ice cream (or not. RIP Bluebell) and enjoy it in the best country in the world!

Much love and have a very, very happy 4th of July!


PS. If you are in an extra patriotic mood, here is a list of my favorite organizations who strive to promote patriotism on a daily basis. Buy some cool t-shirts, gear, or just check them out!

Salted Caramel Peanut Butter Chocolate Chip Cookies

This cookie is the catch-all of cookies. I mean, come on. Just look at its name! It is the epitome of the prefect dessert. Are you craving peanut butter? Has it. Do you have a hankerin’ for chocolate? Got it. Would rich, soft caramel hit the spot? Done. Want to make sure it’s not too sweet? No problem. LITERALLY PERFECT.

I’m a usually a pretty simple gal, but I can get a little crazy with my dessert inventions, which is exactly what happened as I was making these cookies. I opened the pantry and saw ingredients for caramel, but then I saw the chocolate chips sitting there looking pretty, then the peanut butter caught my eye (what’s new?), and finally I remembered why I went searching in the first place…… Cookies. So naturally, I combined everything I saw into one delicious cookie that is sure to satisfy any craving with its combination of ingredients and multiple dimensions of flavor.

I think I’ll start combining my cravings from now on! Who knew packing so many flavors into one bite could be so tasty? I’m hooked. Oh and I forgot to mention, they are so super easy to make. Like… boiling water easy. And just look at these beauts. COME ONNNNNNNNNNN.


Morsels are deliciousness. What could make them any better?


Caramel. Caramel is what can make them better. But everyone knows caramel is better with……….


SEA SALT. Duh. Do not skip this step.


Thinking about framing this.Too far? Probably not.


Baked to gooey golden goodness.


See that part of the caramel that slid off the cookie and got a little well-done? THAT is pure greatness. Eat that part.




If this doesn’t convince you to make these cookies, I’m not sure what will.

Peanut Butter Chocolate Chip Cookies:

  • 1/2  Cup of peanut butter
  • 7  Ounces of sweetened condensed milk (half a can)
  • 1/4  Teaspoon of salt
  • 1/2  Cup of all-purpose flour
  • 1/2  Teaspoon of baking soda
  • Soft Salted Caramel recipe (Or store bought soft caramels + sea salt to top)

In a large bowl, combine the peanut butter and sweetened condensed milk. Add the salt, flour, and baking soda and combine. Roll the dough into a log, wrap it in parchment or wax paper, and refrigerate for at least 2 hours. After the dough is chilled, preheat your oven to 350 degrees, and slice the dough into 1/2 inch slices (just like you would do for slice and bake cookies from the grocery store). Lay out the cookie dough on a cookie sheet and top each one with a 1″ x 1″ piece of caramel. Sprinkle each with sea salt and bake for 11-12 minutes. Let them cool completely and enjoy!

Soft Salted Caramel

Since salted caramel has become so trendy in the past couple of years, I probably don’t need to do any convincing on its part. You have probably tasted it and are probably just as in love with it as I am. This already scrumptious candy and insanely sweet treat got a little bit better when someone has the guts to top it with coarse sea salt. And that person deserves a Nobel Peace Prize. At least. No one, I mean NO ONE can resist the sweet and salty phenomenon that is salted caramel. Even when it is a little scorched…….. Oopsies. Keep reading and you will see what I’m talking about.


It is important to cover the bottom AND the sides so caramel doesn’t sneak under your foil.

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First picture: Butter and brown sugar

Second picture: Butter, brown sugar, corn syrup, and condensed milk


I walked away from my caramel for like .00000005 of a second and the bottom of my pan started to burn. DO NOT BE THAT PERSON. But if you are, its okay. I’m that person about 99% of the time I make homemade caramel and guess what? It taste delicious even when it is little well-done. Actually, I prefer it a little darker. Maybe I’ll create a new trend that makes burnt caramel cool. I’ll call it speckled caramel. BOOM.


YES PLEASE! Look at that speckled caramel! ;)

But really. This stuff is ridiculous rich and irresistible. Sort of like the perfect man. But better. Because its caramel.

Soft Salted Caramel 

  • 6  tablespoons of butter (3/4 of the stick)
  • 1/4  cup of light brown sugar
  • 1  heaping tablespoon of light corn syrup
  • 7  ounces of sweetened condensed milk
  • 1  teaspoon of vanilla
  • Coarse sea salted to taste

Prepare a loaf pan by lining it with foil and spraying the foil with nonstick spray. Melt the butter in a small pot. Add the brown sugar and stir until it is melted and combined with the butter. Add the corn syrup and sweetened condensed milk and stir until combined. Bring to a slow boil for about 7 minutes stirring constantly. Take it off the heat, stir for 1 more minute, add the vanilla, and combine. Pour this mixture into your prepared pan and sprinkle two or three (depends on your taste buds) pinches of sea salt over the caramel. Cool in the refrigerator uncovered for at least 3 hours. It really is best to let it chill over night.

Cinnamon Swirl Pancakes


Every Mother’s Day I make it a point to wake up a little bit earlier than usual to make my mom breakfast. After all the years she made me breakfast, it is the least I could do! This year we are headed to the Gulf Coast at the crack of dawn on Mother’s Day Sunday, so she got her breakfast a day early.

If you have ever wondered who I got my sweet tooth from, wonder no longer. You might not think this is possible, but my mom loves sweets more than I do. Honestly. Her favorite foods are sugar, syrup, and… well… more sugar. I am definitely my mother’s daughter! I usually make regular ole pancakes for her Mother’s Day breakfast, but this year I decided that wasn’t enough. I know she loves cinnamon rolls (who doesn’t) and pancakes (duh), so I married the two. It is my pleasure to introduce for the first time, Mr. and Mrs. Cinnamon Swirl Pancake!

Sweet. Cinnamony. Heavenly. And best of all, easy. They look so impressive, but take no time at all!

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Dry + Wet = Pancakes

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Just as easy, twice as good as boxed pancake mix.

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If my mom was awake, she would have been hovering over me waiting for me to walk away so she can stick a spoon in this mixture. I can’t blame her though. Butter, dark brown sugar, and cinnamon… What’s not to love?

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After a light boil for a couple of minutes, it will start to thicken.

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This is the consistency you are looking for! I stuck mine in the fridge for a few minutes to get it to this point.

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No fancy piping tools here. Just a glass and a baggy.

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Pour pancake batter in a buttered skillet like you normally would and immediately pipe a cinnamon filling on top!


Wait for it to bubble up, then flip!

Tip: Let it cook almost all the way through on low-medium heat with the swirl side UP. If the sugar swirl spends too much time in direct contact with the skillet, it will start to burn.


Almost cooked though and ready to flip! Looks like a cinnamon roll doesn’t it?!

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Oooooooooooooooh. Ahhhhhhhhhhhhhh.


Never making regular pancakes again.


Happy Mother’s Day, Ma!


  • 1  cup of all-purpose flour
  • 1/2  teaspoon of salt
  • 1/4  cup of granulated sugar
  • 2  teaspoons of baking powder 
  • 3/4  cup of milk
  • 1  egg
  • 1  tablespoon of canola oil
  • 1  teaspoon of vanilla extract

Cinnamon Swirl Filling:

  • 4  tablespoons of butter
  • 4  tablespoons of dark brown sugar
  • 1  teaspoon of vanilla extract
  • 1  tablespoon of cinnamon

In a medium bowl, combine the flour, salt, sugar, and baking powder and set aside. In a small bowl, whisk the milk, egg, oil, and vanilla. Pour the wet mixture into the dry and stir until just combined. A few clumps are okay. Set the pancake batter to the side. In a small pan over medium heat, melt and combine the butter, brown sugar, vanilla, and cinnamon. Bring this to a light boil for about 1 minute stirring constantly. This mixture needs to cool slightly so it won’t melt the bag you put it in for piping. In the meantime, put a sandwich baggy in a cup and fold the top of a baggy over the sides of the cup. Once the sugar mixture has cooled a little bit, scoop it into the baggy in the cup. Get any excess air out of the baggy and zip it closed. Cut a 1/4 inch sized snip off a corner of the baggy. Wha-la! You have a piping bag. Pour about 1/3 cup of pancake batter into a buttered skillet on low-medium heat. Immediately pipe  a swirl design on to the pancake. Let it cook for about 3 minutes, or until it is bubbling all over. Flip and cook for another 30 seconds-1 minute. Repeat until all of your pancake batter is gone! Enjoy!


Mom approved!

Much love,


Colossal Carrot Cake

Because of my Southern roots and possibly the rate at which I consume a slice of red velvet cake, most people are reasonably lead to believe it’s my favorite flavor. While red velvet is definitely near the top of my “Favorite Cakes” list, carrot cake has to take first place, specifically this Colossal Carrot Cake. There is something about the combination of warm spices and little bits of softened carrots all covered with a blanket of white chocolate cream cheese icing that makes this particular carrot cake so special. Not to mention it is 4 layers, which is where the name Colossal Carrot Cake comes from.

My cousin and I came across this recipe from and through the years I have adapted it to make it absolutely flawless. This year, I made it for Easter and it was a huge hit! By the time we got back home there was only one slice left. I took that as a good sign.

Never in my life (and no, I’m not just being dramatic) have I had a cake this dense, moist, and delicious. If you like carrot cake, this will change your life. If you don’t think you like carrot cake, this will change your mind. Gar-ron-teed.


Ginger, nutmeg, and cinnamon… “The three best friends that anyone could have!” -Alan from The Hangover


Sugar and oil. A great start if you ask me. But what do I know.

So now I’m going to be really honest with y’all….

I did not take anymore picture of the baking process. WHOOOOOPSIES. I’m not sure if I got too excited for it to be done or if I was just tired because I was making this puppy into the wee hours of the night. Either way… I only have a lot of “after” pictures. But really, that is all you need to see how amazing this cake looks!


Like I said… Colossal.






GONE! Well, almost. This is proof that having a sweet tooth is genetic. WAY TO GO FAM!





Colossal Carrot Cake:

  • 3  cups of all-purpose flour
  • 1  teaspoon of salt
  • 4  teaspoons of ground cinnamon
  • 1 1/4  teaspoon nutmeg
  • 1/2  teaspoon of ground ginger
  • 2 1/2  teaspoons of baking soda
  • 2 1/4  cups of white granulated sugar
  • 2/3  cup of light brown sugar
  • 4  eggs
  • 1  cup Canola or vegetable oil
  • 3  teaspoons of vanilla
  • 4  cups of carrots, finely shredded
  • 3/4  cup of crushed pineapple
  • 1  cup of chopped pecans

White Chocolate Cream Cheese Icing: 

  • 4  oz. of good quality white chocolate (I used Ghirardelli), melted
  • 8  oz. of cream cheese, at room temperature
  • 1/2  cup of unsalted butter, at room temperature
  • 2  teaspoons of vanilla
  • 5  cups of powdered sugar
  • 3  tablespoons of heavy whipping cream
  • 1  cup of pecans, chopped (optional)

Preheat your oven to 350 degrees and prepare two circular cake pans with parchment paper and non-stick spray. In a small pan over low heat, melt the white chocolate and set aside for later. In a food processor, shred enough carrots (I used baby carrots) to make 4 cups and set aside. In a large bowl combine the flour, salt, cinnamon, nutmeg, ginger, and baking soda. In the bowl of a stand mixer beat the sugars and the eggs until they become slightly lighter in color. With the mixer on low-medium speed, slowly add in the oil. Add the vanilla. Beat this mixture on high until it turns light and airy. Pour this mixture into the bowl of dry ingredients and stir until just combined. Fold in the carrots.

I only have 2 circular cake pans. For this reason, I had to bake the cake two layers at a time. Here is what I did:

Pour 1/4 of the mix into a cake pan and another 1/4 in another cake pan. Bake at 350 degrees for 17-18 minutes. Let the layers cool completely and carefully turn them out onto a cooling rack covered with parchment paper. Prepare the two cake pans again and evenly distribute the remainder of the batter into each. Bake these two layers for 17-18 minutes too and let them cool completely.

If you have 4 circular cake pans and a big enough oven, bake all 4 layers at the same time! If layered cakes aren’t you thaaaaaaang, this recipe makes 24 cupcakes. Bake cupcakes at 350 degrees for 23-25 minutes.

To make the icing, in the bowl of a stand mixer add the cream cheese and butter and beat it until it is smooth. Add the cooled white chocolate and vanilla and combine. Add the powdered sugar 1 cup at a time, mixing well after each addition. Remember to scrape down the sides of your bowl! Add in the heavy whipping cream 1 tablespoon at a time. After each addition whip the icing on high speed for about 10 seconds. This should get your icing nice and fluffy!

To assemble your cake, put a thin layer of icing on the base of your cake stand to make sure your cake won’t move. Lay down the first layer, top with icing, and repeat until all 4 layers are assembled. I never ice the sides of my cakes, but you can ice it however you want! Lastly, sprinkle the nuts on top and you are FINALLY done!

This cake is a labor of love, but it is SO WORTH IT.


Much love,


Oreo Cheesecake (Birthday Edition)

First of all, HAPPY (late) 23RD BIRTHDAY to my sweet, strong, steady, and bearded fiance! While he is sweet, he doesn’t really like to eat sweets, especially cake. This makes my job a little challenging when it comes to his birthday “cake” every year. Lucky for him, this year I thought to make a cheesecake. Not just a regular cheesecake, but an Oreo cheesecake. Not just an Oreo cheesecake, but a birthday cake Oreo cheesecake. Not just a birthday cake Oreo cheesecake, but a… just kidding, I’m done with that.

I’ve been making Oreo cheesecake for a while now and it has become popular among my friends. This decadent cheesecake is often requested, understandably so! When Oreos meet cream cheese, something magical happens. The two were meant to be together! Nabisco should invent an Oreo with a cream cheese filling. Life. Changing. In the mean time, we can all just keep making Oreo cheesecake! This version is festive, fun, a little colorful, and extra rich. Not to mention, it is the easier dessert I have ever made. Take a look!


The line up! Can’t go wrong here.


Add some sugar, sugar.


Whip until it is all creamed together!


Whipped topping; its good for the soul. And the hips.


The whipped topping, cream cheese, and sugar mixed together to make the fluffiest filling ever!

Recommendation: Steal an Oreo, dip it in this mixture, and enjoy with no regrets.


These birthday cake Oreos are SO FUN!


Match made in heaven.


I used a store bought pie crust. Shhhhh. Don’t tell the baking gods.


I mean come one! How good does this look?!


Birthday boy!


  • 2  blocks of cream cheese (8 oz. each)
  • 1/2  cup of granulated sugar
  • 1  tub of whipped topping (8 oz.)
  • 1  package of Birthday Cake Oreos, separated
  • 1  Oreo brand, ready-made chocolate pie crust


In the bowl of a stand mixer (or a large bowl if you are using a hand mixer), add the room temperature cream cheese. Whip until smooth and then add the sugar. Whip again until smooth. Add the whipped topping and gently fold it in. Do not use a mixer once you have added the whipped topping because it will flatten out its fluffy texture! Mix in two rows of Oreos that have been crushed. Save the third row for the top. Scoop this mixture into your pie crust and smooth it all out. Add the rest of the Oreos on top in any way you would like. Let it cool in the fridge for at least 1 hour. Enjoy!

Seriously, the easiest dessert ever. It looks so impressive, but takes such little time and effort! You won’t be disappointed!

Much love,



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