I Am Baker

Banoffee Pie (and win a $100 Gift Card!!)

I have developed a newfound respect for all things U.K. lately, but most especially when it comes to food. The food traditions there date back much further than in the U.S., and it is fascinating to me how these recipes have been passed down for hundreds of years! Banoffee Pie! One specific recipe that seemed really interesting is the Banoffee Pie. A Banana + Toffee Pie! I had heard of a Banoffee Pie, but never experienced one.In my research, I would compare this pie to an American Apple pie in terms of adaptations. There are vast variations, modifications and differences in recipes. Each family seems to have a preferred style and texture that often varies from the next!

Banoffee Pie!Using a traditional base recipe, I simply modernized the look a bit by adding a (very American!) whipped cream swirl with sprinkles on top then drizzled in more caramel. I also used high-quality ingredients in my recipe, one of them being a Organic Turbinado Raw Cane Sugar from Tate + Lyle®.

This made a huge difference in the flavor of my toffee pie, and had everyone begging for more. Upon looking into it more, I discovered that Tate+Lyle® Sugars has graced Britain’s finest tables, including those of royalty, making it an integral part of England’s epicurean history for over 130 years.

So basically this means the Queen and I are friends right? Since we are eating the same sugar and all. ;)

Banoffee Pie


  • 12 ounces fine shortbread crumbs
  • 4 tablespoons melted butter
  • Pie
  • 1 stick (1/2 cup) butter
  • 1/2 cup Tate + Lyle® Organic Turbinado Raw Cane Sugar
  • 1 14-ounce can sweetened condensed milk
  • 2-3 ripe bananas
  • Whipped Cream Topping
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners sugar


  1. Prepare 8-inch springform pan.
  2. Crust
  3. In a bowl, combine shortbread crumbs and 4 tbsps melted butter with a fork. Press mixture into springform pan.
  4. Pie
  5. In a medium saucepan, melt 1 stick butter and 1/2 cup Tate + Lyle® Organic Turbinado Raw Cane Sugar over a low heat, stirring all the time until the sugar has dissolved.
  6. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. (It took about 6 minutes for the mixture to come to a boil.) Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
  7. After pie has chilled, you can add the banana's. Slice banana's into 1/4 inch slices and place over the top of the pie. This can be done in concentric circles or just piled on, as the banana's will be covered with whipped cream.
  8. Whipped Cream
  9. In a stand mixer with whisk attachment, whip cream until stiff peaks are just about to form. (about 1 1/2 minutes) Beat in confectioners sugar until peaks form. Make sure not to over-beat.
  10. Place whipped cream in pastry bag and pipe out swirls onto the chilled pie, then cover in chocolate jimmies. (sprinkles)
  11. Drizzle with caramel sauce if desired.
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Banoffee Pie!

The final result of this dessert is nothing short of amazing.  That rich buttery toffee filling paired with the buttery shortbread crust then covered in the light and airy whipped topping is phenomenal.  I can completely understand why this dessert is so popular and has been for so long!

And something that I know is important to so many people is the value in quality of product.  Tate+Lyle® Sugars are Fairtrade Certified, so your purchase means fair prices and opportunities for small scale sugar cane farmers to invest in their communities for a sustainable future. (Learn more about how Fairtrade makes a difference: http://goo.gl/Am8VfU)  

We have such a huge focus on ‘farm to table’ and sourcing our ingredients here that finding this out about a British brand really makes me want to support them!  


Banoffee Pie!

These delightful British sugars are available at Walmart. Watch for their new Tate+Lyle® Gourmet Flavored Beverage Syrups that are coming soon in Fall 2014 for brightening up coffee and tea time! Like their Facebook Page and join their email list for inspiring recipes and special offers from Tate+Lyle® Sugars. Now available at Walmart.

Just a note: If you are anything like me, you want to serve up a nice big slice of pie to your friends and family. I do not recommend that with this pie! Just a sliver will do! Anything bigger and you may have a few sugar comas on your hands. ;)

Now for the fun, would you like to win a $100 GIFT CARD TO WALMART?

Simply answer in the comments below, “Have you ever eaten a traditionally British food?”

Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 8/6-9/6

Be sure to visit the  Tate + Lyle Sugars® brand page on BlogHer.com where you can read other bloggers’ posts!

I Am Baker

chocolate zucchini cookies

Every now and then I get an idea for a recipe.  Usually it is simple as thinking about it, googling it, finding a previously published recipe, making it into my own, and getting on with my day.

Double Chocolate Zucchini Cookies!


That was not the case with these cookies.  I really wanted to find a zucchini cookie that was not too ‘cakey’ and that actually had a significant amount of zucchini in it.  I wanted it to be full of deep, dark, rich chocolate.  And I could not find it anywhere!

And after quite a bit of testing (it all involved chocolate so I am definitely not complaining) I finally found a recipe we all loved!

Triple Chocolate Zucchini Cookies!


It has three kinds of “chocolate.”  Cocoa, milk chocolate, and semi-sweet chocolate.

The combination is pretty darn tasty.

Triple Chocolate Zucchini Cookies!


Concerning chocolate chips in cookies, I have to share something that I have been doing lately.  Instead of adding all of the chocolate chips to the dough, I reserve a handful then add individual chips to the top before baking.  This helps people to identify what the cookies is should the chips not naturally be on the surface.

As you can see above, it is easy to see that there are two kinds of chips in the cookie!

triple chocolate zucchini cookies


  • 2/3 cup semi-sweet chocolate chips (or bittersweet)
  • 2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 tsp salt (fine table salt)
  • 1/2 cup butter, room temperature
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1 cup milk chocolate chips
  • 1 cup grated and drained zucchini


  1. Heat oven to 325. Prepare cookie sheets with parchment paper.
  2. In a microwave safe bowl, melt 2/3 cup of semi-sweet chocolate for 30 seconds. If chips are not melted, return to microwave in 10 second increments until mostly melted. Stir frequently. When melted, set aside.
  3. Using a grater, finely grate a medium sized zucchini. This should yield about 2 cups of zucchini. Place zucchini in a clean dish towel and squeeze vigorously, removing most of the liquid. You should now have about 1 cup of drained shredded zucchini. Set aside.
  4. In a medium bowl, add flour, cocoa, baking soda and salt. Sift together with a whisk. Set aside.
  5. In a stand mixer or bowl with hand mixer, add in butter and sugars. Mix for about a minute, or until mixture is fully combined and starts to fluff.
  6. With stand mixer (or hand mixer) on low, add in egg and vanilla. Combine fully.
  7. Pour in melted chocolate and mix completely.
  8. Add flour mixture to chocolate mixture and mix on low speed until just incorporated.
  9. Remove bowl from stand mixer (or remove beaters) and fold in zucchini and milk chocolate chips by hand.
  10. With an ice cream scoop (or large spoon) drop balls of dough onto cookie sheet, about 8 per sheet. Leave 2-inches between each ball of dough. (I did not flatten cookies at any point)
  11. Bake for 10-12 minutes.
  12. Remove from oven and let sit on pan for 5-10 minutes, then transfer to a cooling rack.
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One thing about zucchini recipes is people often refer to “small” or “medium” sized zucchini.  Since we tend to grow them huge around here, what exactly does that mean?  In my mind, a medium sized zucchini is about a foot long and has a larger girth than a golf ball.

I would consider a small zucchini (like what you buy in the grocery store) to be about 6-8 inches long and the girth of a half-dollar.

My preference in all zucchini consumption?  HUGE zucchini that rival baseball bats.  Not even kidding.

Also, I usually leave the skins ON, as I prefer for people to see the zucchini and know what they are in for.  If you want to be more ninja-like in your baking, simply peel the zucchini.

Chocolate Zucchini Cookies!


These are one of the best cookies I have ever had, zucchini or not.  The depth of flavor is going to be heaven to any chocolate lover.  And the fact that there is so much zucchini in there makes you feel good about what you are eating.

Triple Chocolate Zucchini Cookies!

If any of these cookies make it to day 2 or 3, be sure to pop them in the microwave for 10 seconds before nibbling.  (Love that you can see the milk chocolate and dark chocolate right next to each other in this picture!  I was mid-bite, but had to share)  There is something about the warm, oozing chocolate bits that make your eyes roll up in your head.


I Am Baker

blueberry pie muffins

I have quite a few blueberry muffin recipes on my blog.  Blueberry Cream Cheese Muffins and Blueberry Breakfast Cake and Blueberry Banana Banana Bread with Brown Butter Glaze.  (not to mention all the other blueberry recipes and desserts!)

Blueberry Pie Muffin!


I had honestly thought there was no need to add a new blueberry muffin recipe here because you can’t (and shouldn’t) mess with perfection.

But, as is often the case, I was wrong.

There is a unique step in this recipe which involves making a “pie crust” crumb and then topping the muffin with it.

Blueberry Pie Muffin!


I was skeptical, because it adds a good 30 minutes to the prep time.  In this fast-paced world, who has time to let crumbs cool?

Well, I did it.

And I am so glad I did.

They add a texture that isn’t like other crumbs.  It isn’t bursts of sugar.  It isn’t flour-y clumps.

But let me tell what it is:

Buttery.  Crisp.  Firm, yet tender.  Flakey.  Golden.

Blueberry Pie Muffins!


That unique step is totally worth it.  (I can’t wait to try these on other muffin recipes!)

blueberry pie muffins


    Pie Crust Crumb
  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 3/4 teaspoon kosher salt
  • 2 tablespoons water
  • Muffins
  • 1 1/4 cups sugar
  • 2 1/2 cups (12½ ounces) unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 tsp table salt
  • 2 large eggs
  • 8 tbsp (1 stick) unsalted butter, room temperature
  • 1 cup buttermilk
  • 1½ tsp vanilla extract
  • 2 cups (about 10 ounces) fresh blueberries, picked over


  1. For the Pie Crust Crumb:
  2. Preheat oven to 350 degrees F. Spray or butter a cast iron skillet.
  3. Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed. Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
  4. Spread the clusters in skillet. Bake for 10 minutes. When done the crumbs should still be a little moist to the touch; they will dry and harden as they cool.
  5. Let the crumbs cool at least five minutes before adding to muffins.
  6. For Muffins
  7. Heat oven to 425 degrees. (400 in convection oven)
  8. Prepare two muffin tins with nonstick cooking spray. (or goop, recipe below)
  9. Whisk flour, baking powder, and salt together in large bowl.
  10. Mix sugar and eggs together in stand mixer until combined, about 45 seconds.
  11. Add in butter, buttermilk and vanilla and mix until until just combined.
  12. Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into batter.
  13. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (approximately 1/4 heaping cup batter).
  14. Sprinkle top of muffins with pie crust crumble, about a teaspoon per muffin.
  15. Bake until muffin tops are golden and just firm, 17 to 19 minutes.
  16. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack.
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Adapted from a periodic table blog.

How to Make Pie Crust Crumbs!


Here is how my crumbs looked directly out of the mixer (on the left) and then after they had cooked and been crumbled. (right)  To crumble the pieces I used two forks and just separated as many big bits as I could.  They cooled enough to use after about 10 minutes.

(Snacking right out of the oven is not advised.  I totally did it anyway and the burnt tongue was worth it.)

If you do not have a cast iron skillet, you can brown crumbs on a cookie sheet.  You may need to cook for about 10 minutes longer and to break up crumbs half way through baking.

Blueberry Pie Muffin!


It’s been awhile since I made muffins and did not use cupcake liners.  Not using liners is something I should do more with breakfast muffins, as it allows the edges and sides to develop a nice crust that you just don’t achieve with cupcake liners.

More golden buttery flakey awesomeness.

You can butter or spray your pans or use my homemade goop, which is just homemade pan release.  It works great!

Blueberry Pie Muffin!


At the end of the day, I totally consider myself a blueberry muffin snob… they have to be amazing to earn my seal of approval… and these did.

That crumb adds such amazing texture and the recipe is seriously delish!  They are subtle perfection.


I Am Baker

“marry me” cookies

I saw these delightful creations on the Cooking Channel website and knew I had to try them.  The official name is, “I want to Marry You Cookies” and they are from the genius mind of Melissa Stadler.

"marry me" cookies!  So good, they will propose!


Her recipe includes pretty much every favorite ingredient of mine.  Sugar, (da) brown sugar, oats, chocolate, white chocolate… I get happy just thinking about it.

And she is right, they are downright delicious!  What makes them amazing is her method; she uses one saucepan!  It’s quite inventive.

"marry me" cookies!


I think I was impatient and didn’t wait long enough during cooling times, so my cookies are a bit flatter than hers.  In all the pictures I have seen these cookies are puffed up and thick, so I will stress that you should follow the directions better than I did!

I also opted for a good quality semi-sweet chocolate chunk.  It really makes a difference in my opinion, as I love the deep rich cocoa flavor among the sweet (oh so sweet) sugary cookie dough.  You could even go more pure with your chocolate selection, and find something over 60% cacoa.

"marry me" cookies!


Then there is that white chocolate.  I love white chocolate with a passion in my soul, and what it brings to this cookie is nothing short of confection perfection.

“marry me” cookies


  • 1 cup butter
  • 1 1/4 cups dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1 cup uncooked rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 tsp salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 1 cup chocolate chips


  1. In a medium saucepan, melt the butter until melted, over medium-low heat. Remove from the heat.
  2. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. (Do not skip this step. You can also transfer the mixture to a different bowl so that it is no longer being heated from the pan.)
  3. Remove the cookie dough from the refrigerator and stir in the eggs and vanilla.
  4. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together with a spoon.
  5. Gently fold in the white chocolate chips and chocolate chips.
  6. Chill dough until it is firm enough to be hand rolled, about 30 minutes in the fridge.
  7. Roll by hand into 24 medium-size balls or use a scoop, and place on a parchment lined cookie sheet.
  8. Refrigerate for 30 minutes or freeze for 10 minutes.
  9. While the dough is chilling, heat the oven to 325 degrees F.
  10. Bake for 12 to 14 minutes, or until the edges just start to turn golden. (Do not overbake)
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Recipe just barely adapted from Cooking Channel.

"marry me" cookies!


Now, since I am already married, I will need to harness to power of these cooking into other notable pursuits.  Maybe convince a husband that my new home office is a little bit higher up on his honey-do list than he previously thought.

Or rewarding some thoughtful and well deserving kids.


"will you marry me" cookies!

Or even just for me, as a treat for making it through another week. ;)

I Am Baker

classic chocolate chip and peanut butter chip cookies

Yesterday, three of my boys left.  My husband took our oldest and second oldest (Colton and Parker, respectively) to Canada fishing.  This is an annual trip for him, but the first ever for Parker.  Colton is already a veteran with one year under his belt!

Chocolate Chip and Peanut Butter Chip Cookie!


As I mom I am torn when these events come up.  As a wife I get it, a hunter and fisherman is who I married.  I know Chad’s passion lies in the great outdoors and that for him, fishing and hunting is soul refreshing.  He is a true hunter/gatherer!  Him leaving for days and weeks at a time to pursue angling dreams is ok with me. (mostly, with five kids it come sometimes get tough alone)  Heck, I love that his passions are so rudimentary in their core.

But as a mom there is something entirely different going on.

Those are my babies, not being babies.

Those are my sweet angels, learning how to forage and survive in remote back country.

My babies, becoming men.

And I just don’t know if my heart can take it.

Chocolate Chip and Peanut Butter Chip Cookie!


My tradition for the annual trip is that I make my Monster Cookies.  This is one of Chad’s favorite cookies, and the rest of the guys on the trip always seem to enjoy them too.  But this year I left the baking down to the very last minute (bad mom), as in I literally had 3 hours to get the cookies prepared, baking, cooled, and packaged for the trip.

So I asked them what flavors they wanted.  Chocolate Chip!  Peanut butter!

Ok.  I can do that.

Granted, I will be baking through a blurry haze with all my mommy-hood blubbering, but whatever.

classic chocolate chip and peanut butter chip cookies


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated (white) sugar
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter chips


  1. Heat oven to 350 degrees (I set my convection oven to 325) and line cookie sheets with parchment paper.
  2. In a bowl combine flour, baking soda, baking powder and salt. Set aside.
  3. In a stand mixer cream butter, sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, then vanilla. Mix until smooth.
  4. Gradually add in flour mixture until just combined.
  5. Remove bowl from mixture and fold in chocolate and peanut butter chips.
  6. Drop rounded teaspoonfuls onto cookie sheet and bake for 8-10 minutes or until edges are golden.
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Recipe slightly adapted from bag of Guittard Chocolate Chips.

Chocolate Chip and Peanut Butter Chip Cookie!


The kids loved the cookies and I hope every time they eat one they are reminded how much mom loves them.  I have plenty to keep me busy while they are gone, with a 1 year old, a 3 year old and a very precocious 5 year old princess-in-training.

But I sure will miss my babies.

So if someone can send me a large shipment of cheap wine and romantic comedies that would be great.  This is going to be a long week!

I Am Baker

cherry limeade cake

After having recently made these Cherry Limeade Cupcakes, I haven’t stopped thinking about them.  Maybe ‘thinking’ isnt the best world.  More like obsessing.  It is by far one of the best cupcakes I have ever tasted, and now… it’s a cake.

Cherry Limeade Cake!


A simple cake adorned with cherries.  It really is simple too; easy to assemble, easy to bake, easy to decorate and so easy to eat.  As a matter of fact, this is the second Cherry-Limeade Cake I have made in 3 days.

It’s that good.

Cherry Limeade Cake!


As if the cake itself being awesome wasn’t enough, that frosting.

At a very weak moment in my life I may or may not have piped it directly into my mouth.  Like, 13 times.  Give or take.

Cherry Buttercream Frosting!


The combination of the tart lime cake and the sweet cherry buttercream is enough to make you weak in the knees.

So just sit down while you eat it ok?

limeade cake with cherry buttercream


  • 1 1/2 cups all-purpose flour, sifted
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 tsp. pure vanilla extract
  • 4 tbsp lime juice, divided
  • 1 tbsp lime zest
  • Frosting
  • 3 cups powdered sugar (confectioners sugar)
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon almond extract
  • 1/4 cup maraschino cherry juice


  1. Heat oven to 350 degrees. Prepare two 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
  4. Add in vanilla, 2 tablespoons of lime juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
  5. Remove from mixer then fold in lime zest with spatula.
  6. Divide batter evenly between two cake pans. Bake at 350 degrees for about 20-22 minutes, or until an inserted toothpick is removed clean.
  7. Transfer cakes tin to a wire rack.
  8. Use pastry brush to brush remaining 1 tablespoon of lime juice over the top of the each cake.
  9. Let cakes cool completely and dry before topping with cherry frosting.
  10. Frosting
  11. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  12. Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
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Cherry Limeade Cake!


The main difference between the cake and the cupcakes was texture;  I found the cake to be a bit more dense.  I also added an additional tablespoon of lime juice to the cake.

A couple tips for success:

It is important that your ingredients are at room temperature before assembling and baking.

Don’t over mix cake batter!  (Not speaking from experience or anything, ahem.)

Make sure the lime juice is fresh squeezed.

Brush the lime juice onto the cakes while they are still warm.

Cherry Limeade Cake!


I absolutely insist that you make this cake immediately.  Well, not immediately immediately, but sometime in the near-soon future.  Of just call your bestie and tell them to make it for you.  Besties are good like that. :)

I Am Baker

Blueberry Lemon Skillet Rolls

I have a brilliant idea.  Drop everything and go make these.  Seriously.  They are simple to do but produce a surprisingly delicious result!

Blueberry & Lemon Cinnamon Roll Breakfast Skillet


I am hard pressed to get the kids a delightful hot breakfast in the summer, but I think that should change.

The nice thing about this uncomplicated recipe is that I can change it up!  Use plain biscuits, use a differnet fruit, make my own glazes… and none of those changes add any more prep time!

Blueberry & Lemon Cinnamon Roll Breakfast Skillet


But for me, this was the winning combination.   Cinnamon roll (hello perfect breakfast food) covered in lemon infused blueberries that playfully burst in a flavor explosion with each bite.  Not to mention the sweet glaze dripping off of every fork full.

The end.


But really.

Blueberry & Lemon Cinnamon Roll Breakfast Skillet

Blueberry Lemon Skillet Rolls


  • 1 can cinnamon rolls with icing (should have 8 rolls)
  • 3/4 cup fresh blueberries
  • 1/4 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch


  1. Heat oven to 400°F. Prepare a 12-inch cast-iron skillet with butter.
  2. Open cinnamon rolls and separate dough into 8 rolls; set icing aside. Flatten each roll slightly with your hand and arrange rolls in single layer to fill skillet. (My rolls did not fill the entire space of the skillet so the had them mostly in the center.)
  3. In small bowl, mix blueberries, sugar, lemon juice and cornstarch and then pour on top of rolls.
  4. Bake 15 to 18 minutes or until golden brown.
  5. Remove lid from the icing container and microwave for about 10 seconds, until it is pourable.
  6. Right out of the oven, drizzle icing over rolls.
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Recipe just barely adapted from Just a Pinch.

If you want to make additional glaze here is an easy recipe:

1 tablespoon butter melted

1 cup powdered sugar

3-4 teaspoons fresh squeezed lemon juice

Stir together butter, 3 teaspoons lemon juice and powdered sugar in small bowl. Stir in more lemon juice if needed, you want the glaze to be smooth and can be drizzled easily.


Blueberry & Lemon Cinnamon Roll Breakfast Skillet


Next on my list of things to do?  Buy another skillet so I can make more of these at once!  With a family of seven, these were gone in 3 minutes flat!

Nest next on my list?  Try these with cinnamon rolls made from scratch!

Next, next next on my list?  Finding that darn list.

I Am Baker

heath brownie dessert pizza

Have you noticed I have been on a dessert pizza kick?  It’s really quite a fun way to enjoy a treat after dinner.  Or before dinner.  Or all day long.

Brownie Pizza with buttercream, ganache and heath candy bars!  Amazing!


This dessert pizza was inspired by my Heath Cake.  That cake is da bomb.  (As is using hip terminology from the 90′s.  It just makes me cooler.  Right?)

How to Make a Heath Brownie Dessert Pizza!


And it really was pretty easy!  I made the brownie, cooled it, then covered it in a little more than a cup of buttercream.  Then whipped up some chocolate ganache (recipe below), and then covered in heath bits.

But just the bits weren’t enough, so I loaded up my five kids and went to the store to buy a huge bag of mini Heath bars.  I have been to the grocery store four times in four days.  With my five kids.  There were a couple moments there when I wanted to “accidentally” walk into the liquor store instead of the grocery store.

But I didn’t.  It’s much more fun to be sober for all this fabulousness.

Just kidding, I am dominating a bottle of wine later tonight.  It’s Friday!

Heath Brownie Dessert Pizza!


Back to the pizza.

It’s good.

It’s sweet.  Brownies with frosting and frosting and then candy bars?  Yes, I think sweet is an appropriate description.  Also, ridiculous, insane and cavity inducing.

Heath Brownie Dessert Pizza!

I used my Homemade Brownie Mix recipe for the brownies.  It makes a smaller batch, so is perfect for this recipe as it just perfectly covers a 12-inch round pizza pan.  Bake the brownies for about 18-22 minutes, or until an inserted toothpick is removed clean.

I recommend a 1/2 batch (or even a 1/4 batch!) of this  Basic Buttercream.  I used about 1 1/2 cups on the pizza, and you can use more or less depending on your preference.  I had quite a bit of crumbs in my frosting due to the amazing flaky layer of deliciousness on the brownie.  If you want no crumbs in your buttercream, you can chill the brownie prior to frosting.

The ganache recipe was a little different from my normal, so I will be focusing on that recipe in the post.  I pour the ganache on then spread it evenly over the buttercream with a small offset spatula.

pourable chocolate ganache


  • 1 cup semi-sweet chocolate chips
  • 5-6 tablespoons heavy cream


  1. Pour chips into a microwave safe bowl and add 2 tablespoons heavy cream.
  2. Heat for 30 seconds then remove and stir. Chips should be half melted.
  3. Add in 1 tablespoon heavy cream.
  4. Return to microwave for up to 30 seconds.
  5. Remove and stir until chips are all melted.
  6. This is where you will want to gauge how runny you want the chocolate to be; I added in 2 more tablespoons of heavy cream, one at a time, and stirred after each. I would consider this a "spreadable" consistency, as in it was easily spread over the dessert pizza.
  7. To make it much more pourable, add in 1-2 more tablespoons of heavy cream and stir until incorporated.
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The Heath chips were purchased as were the candy bars.  I did chop the mini Heath bars in half and then sprinkled on top of the pizza.

Heath Brownie Dessert Pizza!


So there you have it, a super indulgent and sugary way to enjoy dessert!  Which is basically what my blog is.

I see a new tag line in my future!

Check out my other Dessert Pizza’s!

Peanut Butter Marshmallow Butterscotch Dessert Pizza!peanut butter marshmallow dessert pizza

Rustic Blueberry Dessert Pizza!

rustic blueberry dessert pizza

Personal size rainbow fruit pizza!

mini rainbow fruit pizza’s

I Am Baker

peanut butter cookies

This classic cookie is always a treat for kids and adults alike!

Perfect peanut butter cookies!


I discovered this recipe on allrecipes.com, where it is called “best ever peanut butter cookies ever” and has over 700 reviews.

I think it is named appropriately!

One thing I found interesting is the fact that these cookies do not contain any flour.  I am slightly addicted to gluten and never thought I could get a thick cookie with a great crumb without it… but I was wrong!

The only changes I made were to halve the recipe (that is like the first time I have ever said that, so weird) added brown sugar and increased the vanilla.  I love vanilla!  So basically I am sticking to the original recipe and am thankful to the creator.

And the Creator. Can I get an Amen?

Perfect peanut butter cookies!


As much as I want to personalize things and make them my own, this is one cookie that I am not willing to mess with. I absolutely adore the iconic criss cross pattern and wouldn’t change it for a million billion dollars.

Ok, ok, so I would probably change it for like $20 but whatever.

best ever peanut butter cookies


  • 1 cup peanut butter (I use chunky)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets.
  2. In a medium bowl, all all ingredients and stir together until smooth.
  3. Roll into 1 inch balls and place 2 inches apart onto the prepared cookie sheets. Flatten each ball with a fork, making a criss-cross pattern.
  4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Perfect peanut butter cookies!


Be sure to head on over to my Butterscotch Peanut Butter Marshmallow Dessert Pizza where I also used this recipe!

I Am Baker

peanut butter marshmallow butterscotch pizza

This dessert pizza is amazing.

If you only ever make one thing from my blog ever… please let it be this.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

My first bite of this sweet (oh so sweet) pizza was bliss.  Pure bliss.

I had visions of world peace.  Kids getting along.  Hour long pedicures.  Laundry done.  Basically everything was right in the world for just a moment.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!


That right there is a dessert pizza.

And it is amazing.  The flavor combination is based off of this Butterscotch Peanut Butter Cake I made.  (That cake is amazing as well!!)

Peanut Butter Marshmallow Butterscotch Dessert Pizza!


It is a layer of peanut butter cookie, marshmallows, then my super special unique peanut butter and butterscotch sauce.

The sauce.

It’s magical.

Maybe even has healing powers.

Or the ability to turn crappy days into fantastic days.  I don’t know for certain, but I am willing to test it out as much as possible.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!


I think the real testimony was my husband.  I asked him what he thought and he said,

“That is probably one of the best desserts I have ever had in my life.”

(unlike me, he is not prone to exaggeration, so this was a big statement.)

He then went on to say, “I don’t even like marshmallow.  Or peanut butter desserts.  But there is something about this that once all together, is very good.”

I am sure he meant to say AMAZING, AWESOME, FANTASTIC, PHENOMENAL.  Also, did you know he doesn’t use exclamation marks with wild abandon like I do?!?!


peanut butter marshmallow butterscotch pizza


    Peanut Butter Cookie Crust
  • 1 cup peanut butter (creamy or crunch is fine)
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • pinch salt
  • 2-3 cups miniature marshmallows
  • Peanut Butter Sauce
  • 1/2 cup peanut butter (I use chunky)
  • 1 stick butter (1/2 cup)
  • 1/2 cup butterscotch chips


  1. Preheat oven to 350 degrees F (175 degrees C). Place a piece of parchment paper on a 12-inch round pizza pan.
  2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the egg then stir in the baking soda, vanilla and salt.
  3. Place mixture on parchment paper. Get out another piece of parchment and lay on top. With a rolling pin, flatten out peanut butter dough to fit the 12-inch pizza pan. Remove top piece of parchment paper.
  4. Bake for 8-10 minutes or until the center does not look wet. (Slightly underdone is ok, as you will be placing it back into the oven.)
  5. In a medium saucepan, melt butter and peanut butter over medium low heat. Once they are fully melted and combined, add in butterscotch chips. Remove from heat and stir continually until mostly melted. There will be chunks in the bottom of the pan, this is ok. Set aside.
  6. Remove peanut butter crust from oven and immediately place mini marshmallows evenly over the crust.
  7. Turn oven to broil then put the crust with marshmallows back into oven. Watch closely and remove after about 1 minute, or right when the marshmallows start to turn golden.
  8. Pour sauce over marshmallows.
  9. Pizza can be served immediately. (Best served warm or at room temperature)
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I spent quite a bit of time finding the perfect peanut butter cookie crust.  I ultimately went with a recipe that does not utilize flour, and find that the texture and consistency perfectly compliment the pizza.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!


This entire dessert pizza took less than 30 minutes to prepare, bake and eat.  Er… ah… um, to prepare and bake.  It’s actually more like 15 minutes.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

I don’t even need to tell you to “Enjoy!”.  I already know you will.