I Am Baker

Seven Seriously Sweet Cookies {Baking with Two Peas & Their Pod}

Hello! My name is Maria and I blog over at Two Peas and Their Pod with my handsome husband, Josh. I am honored to be guest posting for Amanda today. She is as sweet as they come-even sweeter than her gorgeous cakes.

Josh and I started blogging when we got married, in June of 2008. We love spending time in the kitchen together and sharing our recipes with others.

We recently had our first baby boy, Caleb.   Amanda insisted I share a photo of our sweet little pea and I didn’t want to disappoint her. This is one of our favorite baby photos of Caleb.  She also participated in my “Virtual Baby Shower” and made us the most amazing  baby pea cake. She is the best.  :)


We love every second with our precious little guy and can’t wait until he can join us in our kitchen. I know he will be a great helper and taste tester.  :)

We love creating all kinds of recipes, but my favorite recipes to create and eat are cookies. We have over 100 cookie recipes on our site. Ok, so maybe I have a little obsession. I just can’t stop myself when it comes to cookies.


The holiday season is my favorite time of year for many reasons, but I always look forward to holiday baking. I go even more cookie crazy during December. I love baking obscene amounts of cookies to share with family and friends. Cookies, in my opinion, make the perfect gift.


Today I am sharing a few of my favorite cookie recipes to help you in your holiday cookie baking adventures. I hope you find a few new recipes to try this holiday season!

 Pomegranate White Chocolate Chunk Cookies-I created these cookies last year and can’t wait to bake a batch this year. The red pomegranate arils and white chocolate chunks make them the perfect holiday cookie.


Chocolate Nutella Cookies-chocolate and Nutella? You can’t go wrong, trust me:)


 Soft Gingersnap Cookies with White Chocolate Chunks-a must make during the holidays! These gingersnap cookies are super soft and dotted with white chocolate chunks.


 Mini Chocolate Chip Cookies-all things in “mini form” taste better. I love these cute cookies and everyone loves chocolate chip cookies.


 Chocolate Caramel Cookies with Sea Salt-I love the sweet and salty combination in this cookie. The chewy caramel center adds a nice surprise too!


Toasted Coconut, Toffee, & Chocolate Chip Cookies- these cookies are loaded with goodness-toasted coconut, toffee, and chocolate chips. You need to make these:)


 Chocolate Peppermint Crunch Cookies-chocolate cookies with crushed up candy canes. The candy canes melt creating a nice crunch in these festive cookies.

Happy Holidays! Come visit us at Two Peas and Their Pod anytime, our kitchen is always open.  You can also follow us on Twitter,Facebook, and Pinterest.


Dont forget to get entered to win the KitchenAid 7QT Commercial Stand Mixer valued at $899!
I Am Baker

Caramel Cashew Bars {Baking with My Baking Addiction}

Hello! I’m Jamie from My Baking Addiction, filling in today for the lovely and talented Amanda. I’ve forever been a lover of all things I Am Baker, so I couldn’t resist Amanda’s invitation to guest post. From a brand new cookbook deal to a charming site redesign – Amanda’s on top of her game and I couldn’t be more honored to fill in for her today!

In case ya haven’t figured it out by now, Amanda makes cakes. And not just any cakes – gorgeous, creative, delicious cakes that leave people in awe of her talent. Yup – I’m kinda obsessed with her creations! With that being said, there was no way that I was making a cake to share with you. If you can believe it, that thought actually crossed my mind until I got a grip on reality! Instead, I’m sharing a recipe for Caramel-Cashew Bars.

I’m kind of a sucker for those holiday baking displays in the middle of the grocery store. Come on, I can’t be the only one sucked in by the canned pumpkin pyramids! On my most recent trip, I ended up with 3 bags of cashews, 2 bags of mini marshmallows, and too many cans of pumpkin to count. Some may call it a bit of an obsession, I like to refer to it as preparedness – ya know, stocking up for Winter – kinda like a squirrel, except this nut is obsessed with cans of pumpkins!

With all these sweet holiday confections overflowing my pantry, I knew I had to find a recipe to put everything to good use. These Caramel-Cashew Bars start with a buttery foundation of crushed shortbread cookies, then topped with a sprinkling of miniature marshmallows and a layer of sweet, gooey caramel.

I’m pretty sure these guys will be a superstar on any holiday dessert table you decide to offer them up on. Different enough to be memorable among the pumpkin pies and Christmas log cakes, but familiar enough to be comforting and perfect with a generous cup of hot cocoa. I hope you love them as much as I love Amanda for letting me hang out here today.

Caramel-Cashew Bars


3 cups finely crushed shortbread cookies (I used 32 Keebler Sandies Simply Shortbread Cookies)
1/2 cup unsalted butter, melted
1/4 cup sugar
36 caramels, unwrapped
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
2 cups chopped salted cashews
2 cups miniature marshmallows


1. Preheat oven to 325 degrees F. Line a 13x9x2 inch baking pan with foil – be sure to extend the foil a little over the edges. Spray foil with non-stick cooking spray.
2. In a large bowl, combine cookie crumbs, butter, and sugar. Press the cookie mixture firmly into the bottom of the prepared pan creating an even layer of crust. Bake crust in preheated oven for 15 minutes or until it starts to lightly brown around the edges. Remove pan to cooling rack.
3. In a medium saucepan over medium-low heat, melt caramels and cream until smooth. Remove from heat and stir in vanilla and cashews. Sprinkle the marshmallows evenly over prepared crust. Spread the caramel-cashew mixture over the marshmallows as evenly as possible.
4. Bake for 8-10 minutes, or until the caramel is set. Remove to wire rack and cool completely.
5. Once bars are cool, use the foil overhang to remove the bars from the pan and cut into squares.


-Bars can be stored arranged in a single layer in an airtight container for up to 3 days or frozen for up to 3 months.
-Recipe slightly adapted from Better Homes and Gardens

About Jamie

Jamie Lothridge is hopelessly addicted to sugar, sprinkles, and Top Chef. She started her blog as a way to justify having copious amounts of each in her life.

When she’s not in front of her stand mixer, or behind her camera, she can be found teaching middle school, hanging with her fiance, or watching the Food Network.

You can follow Jamie on Facebook, Twitter, and Pinterest for her recipes, random thoughts and latest addictions.

I Am Baker

Baking with Bakers Royale

Hi everyone, this is not Amanda. In fact hello, my name is Naomi Robinson of Bakers Royale. I’ve blog-jacked iambaker while Amanda is speaking at The Creative Connection with Blogher.

Being here is like being in wonderland. I’ve been a long time reader, fan- some call it stalking, but let’s not get caught up in semantics. Let’s just agree that like many of you, I’m a little infatuated with Amanda’s sugar sculpting skills.

So while she is busy juicing everyone at the conference with her goodness and creativity, she has been kind enough to share her space with me. With that, I thought I would gear you all up for the upcoming holiday season with three easy no-fuss, no-bake, gift-giving chocolate treats.


Rocky Road Chocolate Bark – A three ingredient no bake dessert that comes together in just 20 minutes.


Peanut Caramel Clusters – Candy making made easy with just three ingredients.


Salted Caramel and Whiskey Truffle – Classic chocolate truffles modernized with salted caramel and dressed up with whiskey for adult consumption.


Thank you so much Naomi, for sharing your beautiful treats and photographs here!  Me thinks I need to invest in a new camera! (and photography lessons!)

As Naomi mentioned, today I am off at a conference in Minneapolis.  If you happen to be attending, please do come up and say hi, I have a sweet little surprise to share!