I've never been overly fond of fudge.  It's one of those desserts that I pass by because it's too much.

Too dense.
Too sweet.
Too one-note in texture.

This fudge recipe changes everything.

There's so much going on here, I don't even know where to begin.  All at once it's salty, sweet, crunchy and smooth! The bottom layer is a chocolate-pretzel crust.  Layer two is silky maple-peanut butter fudge that is so easy to make! It's all topped off with a layer of chocolate ganache embedded with pretzel sticks and more crushed pretzels. Crazy. Delicious.

Did I mention this recipe makes FOUR POUNDS of fudge? Yeah. I'd seriously consider bookmarking this one for the Thanksgiving crowd or for gift giving at Christmas! I'll definitely be making a batch for the people on my bake-and-give list.

This fudge is definitely rich, but it's very well balanced with the saltiness of the pretzels.  And I'm crazy about the maple peanut butter fudge.  It reminds me a little of  the breakfast waffles I  make - sandwiched with plenty of peanut butter and maple syrup!

Since Halloween is this Wednesday(!), I couldn't resist sharing this little gem from the SprinkleBakes book. Believe it or not, this is a delicious Black Forest Cake! It's one of my favorite recipes in the book and a great "trick" for your Halloween party buffet.

(I think it would make a great Valentine's day cake, too!)

Even though I'm not sharing the recipe online quite yet, it's all broken down in step-by-step pictures and easy to understand instructions in the SprinkleBakes book. And I'm giving away 5 copies!

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Cinnamon, spice and little magic are the ingredients in these cookies!  Package them up with candy "pins" as fun favors for your next Halloween bash.  You can find my detailed instructions along with LOTS of step-by-step photos HERE on the Etsy blog!

There's a celebration happening today! It's a virtual baby shower for my pal Kristan of Confessions of a Cookbook Queen! She's expecting Princess Lucy next month, so I've created a special cupcake for her inspired by the traditional Swedish Princesstårta.

I've always thought the Princess Torte looked extra sweet and dainty with that little pink rose on top. Don't you think they'd be perfect for a little girl's tea party?! No question.

Kristan, please invite me over when it's little girl tea party time. I'll bring the cupcakes!

Halloween is fast approaching and I've got candy on the brain!

I have a special love for the nostalgic goodies that ended up in my treat bag as a kid, so I've re-created one of the classics.  This is my no-bake/no-cook version of Tootsie Rolls®!  You can find the recipe and instructional photos on Food52's Small Batch!

My good friend Heather Alexander of  The Mommyhood blog has written a brand new book for first time moms - and I'm giving away two copies!

Now, I know this book is for new moms but even as someone who doesn't have children I learned some valuable lessons just by glancing through the preview.


When a relative comes to your book signing with her new baby you shouldn't play patty-cake after shaking hands with 75 people. Turns out, babies love to stick their hands in their mouths.

(Leslie, I'm sorry for germing up your baby.)

In my defense she was really cute and I couldn't help myself.  But I know better now.

A couple of weeks ago Biscuit the pug woke me up at 4 a.m. so he could go outside and leisurely walk around the yard for an hour.  I thought he had business to do but it turns out that he just wanted to PLAY(!).  By the time he came back in there was no sense in going back to bed.  It was almost time to start typing.  I was tired and grumpy and decided muffins would ease the pain.

I picked out a recipe online and preceded to make the worst muffins in the history of ever, which resulted in a full blown pity-party for myself.  Where is my go-to muffin recipe for these types of emergencies?! I quickly cobbled together something with streusel. And cream cheese.

Breakfast muffin trifecta:
  • The base- coffee batter subtly flavored and studded with mini chocolate chips.
  • The middle- cream cheese batter that bakes up slightly sweet and oh-so-fluffy.
  • The top- coconut streusel that transforms into sweet, crunchy deliciousness as it bakes.

Fall is in full swing here, complete with the yearly sniffles I get when the weather changes. It's a mild inconvenience considering the months to come of lovely cool temperatures and glorious color.  But I still need my creature comforts. Chocolate ganache spiked with bourbon and miles of toasted marshmallow is a cure-all, I tell ya!

The new Frankenweenie movie is in theaters today (!) so I'm celebrating this happy occasion with a funny little Sparky cake!

I can remember watching the original version of this movie when I was nine years old. That was way back in 1984, but the story still tugs at my heartstrings today. Tim Burton based the film on the relationship he had with his first dog (aw!) and the personal feel really shines through. Most every pet owner will be able to relate to the love that young Victor Frankenstein has for his dog, Sparky. I certainly saw myself and my first dog (a scruffy mutt/chihuahua named Danger) in the story. 

I can't wait to see the new movie in all its black and white stop-motion-3-D glory! The new puppet incarnation of Sparky captured my heart with his expressive face and little nubbin-nose. I so wanted to create my own Sparky.  And I did.

It's aliiiive!

(Okay, I'll stop.)

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