Tired of the same old Christmas baking? These easy Chocolate Covered Rice Krispie Treats will shake up your usual holiday baking. The recipe comes together in minutes and is sure to impress. Your only problem will be keeping enough on hand for friends and family.
A dessert recipe this easy barely deserves a blog post. Yet, here we are. If you’re looking for a rich and creamy egg-free mousse, you have come to the right place. It’s chocolatley and smooth and assembles in under a minute. . . seriously.
This post is sponsored by Dusty Plains Coffee Co. All thoughts and opinions are my own.
Fall is officially here, school is back in session, and I find myself consuming a lot more coffee than I did in the summer. Some mornings are so hectic that I barely have time to make both coffee AND breakfast.
Raspberry season is the best. There’s nothing like picking fresh raspberries from your backyard patch and making them into delicious jams and jellies.
Last month I enjoyed making (and eating!) no churn ice cream so much that I wanted to make a flavour for each month. So in honour of warm July days spent picking raspberries in the hot sun, I’ve come up with this delicious no churn raspberry chocolate ice cream.
If you could have brownies or cheesecake, what would you choose? Tough decision. Take the third option and make these cheesecake brownie bites instead! It’s also the perfect way to treat a deserving Mom in your life this Mother’s Day.
Like most dessert posts I make, this creation came about because I needed a treat for my show choir. They were taking time out of final exams to come and perform at a fundraising event and deserved something special.
The bottom layer is made up of a super gooey brownie. No cake-textured brownies here! Chocolate chips are the star of these brownies with no cocoa powder in sight. There’s not a lot of flour either, so this brownie needs more time to cool and set before eating. The cheesecake topping is super simple; just cream cheese, eggs, sugar, vanilla, and a few chocolate chips. 
This dessert takes 40 minutes to bake, but it won’t look set when you take it out of the oven. As long as the edges are golden brown, don’t panic. Let it cool on the counter until most of the heat is gone, then transfer to the fridge and leave overnight. Then, and only then, can you cut into it and serve. Cut your pieces small because this dessert is rich! 
Cheesecake topping: 2 8 oz pkgs cream cheese 2 eggs, slightly beaten 2/3 cup sugar 2 tsp vanilla 1 cup chocolate chips Brownie bottom: 2 cups semi-sweet chocolate chips 1 cup butter 1 1/4 cups flour 4 beaten eggs 2 tsp baking powder Bake at 350 for 40 minutes. It’s done when the edges are golden brown. The centre will not look done, but it is. Do not cut into the dessert before it has cooled completely. Cool and put in the fridge to set for at least 4 hours, and preferably overnight. Cut and serve.
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What do you make when you need a crowd pleasing dessert? As always, I’d love to hear if you try the recipe!