Happy Happy Tuesday y’all!! I feel the need to say sorry that there will only be 2 posts this week, but I’ve been house/kitten sitting, so I have not been home in days, AKA no way I could bake, take pics etc.
Sooo, with the absence of a third post this week I would like to offer this amazing sheet cake as payment for the lack of posts haha, and if you love Girl Scout Samoa cookies as much as I do, you will be more than happy with this recipe.
I’ve seen many different versions of a Samoa cookie cake, but honestly most I have found have been a bit complicated and time consuming, and if I’m being honest I like my recipes simple, because #foreverhungry. Anyways, this is pretty darn simple and absolutely filled with all the flavors of Samoas.
The chocolate cake is decadently moist with the caramel-esque frosting on top, then throw on the toasted coconut, with caramel and chocolate drizzled on top of that and holy cow this is amazing. Also, this is in sheet cake form which I personally love because sheet cakes are so much easier to make than say, cupcakes which definitely fall under time consuming. I hope everyone has a wonderful day and as always thank you so much for stopping by!
ingredients into your bowl for your chocolate cake…
mix, mix, mix…
into your pan…
while that’s baking, time for the icing, melted butter, milk, powdered sugar, vanilla, caramel sauce…
mix, mix, mix…
take your hot cake out of the oven, and poke holes in it…
pour your icing over your cake…
try to make it as even as possible, but it doesn’t have to be perfect…
evenly sprinkle your toasted coconut onto it…
then drizzle all of your chocolate and caramel on top of the coconut…
and enjoy!!!
- 1 Box of Chocolate Cake Mix, I Used Betty Crocker.
- 1 1/4 Cups of Water.
- 1/2 Cup of Vegetable Oil.
- 3 Eggs.
- 9x13 Pan.
- 1/2 Cup of Unsalted Butter, Melted.
- 6 Tablespoons of Milk.
- 3 Cups of Powdered Sugar.
- 1 Tablespoon of Vanilla.
- 1/8 Cup of Caramel Ice Cream Sauce.
- 2.5-3 Cups of Sweetened Coconut, Toasted.
- 4-6 Ounces of Caramel Ice Cream Sauce.
- 3/4 Cup of Milk Chocolate Chips.
- 1 Teaspoon of Vegetable Oil.
- Preheat your oven to 350 degrees F.
- Liberally spray your 9x13 pan with non-stick spray and set aside.
- With a handheld or stand mixer with paddle attachment place all of your ingredients into the bowl and mix until just combined and bake for 18-20 minutes or until it springs back to the touch.
- Take out of the oven and while still warm, with the end of a wooden spoon poke holes into it.
- While the chocolate cake is baking, in a small bowl place all of the ingredients for the frosting into the bowl and whisk together until smooth.
- Pour evenly over your warm cake with the holes poked into it.
- Now evenly sprinkle the toasted coconut all over the warm frosting on top of the cake.
- Place some aluminum foil on a baking sheet or tray, evenly spread out your coconut and at 400 degrees F. bake until golden brown and crispy, making sure to mix with a fork sporadically for even cooking, this should take about 10-14 minutes, just watch carefully so as not to burn it.
- Place your chocolate chips in a microwave safe bowl with the vegetable oil, heat in the microwave in 30 second increments, taking out and stirring until liquid and smooth, then drizzle evenly over the coconut.
- Now drizzle the caramel sauce on top of the chocolate and coconut, let ingredients set and enjoy.
Also super excited to share this amazing cocktail with y’all today. It doesn’t get much easier than this cocktail you guys. This cocktail totally looks and tastes fancy since the ingredients, though there are only two, are so flavorful. The liqueur I used for this is the Godiva White Chocolate, droooll, which is oh so decadent but not too strong that it cannot be drunk by itself. 
I then threw in some fresh raspberries that give it that little extra zing and y’all this is straight up dessert, perfect for brunch and brunch is always a good idea haha. Oh, and I also think this drink is kinda pretty, don’t you? The only thing I would have changed is maybe taking the ice out so it doesn’t get watered down, but up to you. I hope you have a wonderful Friday, a fabulous weekend, and as always thank you soo much for stopping by. I hope you get a chance to enjoy this fabulous cocktail soon! 
muddle these little guys up…
ice…
fill to the top with the white chocolate liqueur and enjoy!!!
Second, this is chock full of all things chocolate and peanut butter (double yum!) and third, this is such an easy recipe, and it turned out absolutely perfect! I don’t know if I have mentioned my absolute love of chocolate and peanut butter together before but there you go, I love it, and there is always at least one Reese’s peanut butter cup in my world on my cheat days, always… 
So in this cake you have this easy peanut butter cake swirled with a peanut butter/chocolate cake mixture, then holy moly it’s topped off with a wonderful and gooey peanut butter/chocolate topping and of course Reese’s peanut butter cups thrown in. If you love peanut butter and chocolate together as much I do, you’re gonna go nuts for this recipe. 
The cake turned out perfectly moist (yikes, that word again) and the perfect blend of peanut butter and chocolate flavors. Y’all, serve this warm with the decadent topping and a scoop or two of ice cream and you will be in dessert heaven, for reals. I hope you have a wonderful day, you get to enjoy this wonderful dessert soon and thank you so much for stopping by!
mix, mix, mix…
now for the fudge part, some cake batter & chocolate syrup…
mix, mix, mix…
pour about half of your cake batter into your crockpot…
then all of your batter/chocolate syrup batter…
then the rest of your cake batter…
with a knife mix all together…
ready to start baking…
while your cake is baking, you can make the topping, all ingredients into a bowl…
all mixed together…
then cut up some Reese’s for more topping…
nice and baked…
and enjoy!!! 
Honestly, having a simple weekend where I basically did nothing in comparison to my normally non stop weekends was perfection. I think the simple and relaxing needs to be embraced more in my world, and the simple even made its way into my cheat day with these amazing easy baked peaches. 
Y’all I can’t emphasize how much I am in love with this dessert. The ice cream (which is a must with these little delights) & peaches scream summer time, yet the warmth of the cinnamon and the smell of these peaches baking in the oven reminds me of Fall (which is always a good thing). 
These are decadent enough that it’s surprising how easy these are to make, and are perfect for a last minute dessert. I hope you get to make these soon and thank you so much for stopping by. I hope you have a wonderful start to your week! 
butter, brown sugar & cinnamon placed onto these little guys and ready to bake…
bake, bake, bake and enjoy!!! 
I know I’m from the South and all and I should be used to it, but let’s be real, there’s no getting used to the 
Oh, and if you want to make this a little more adult, then please by all means throw in some chocolate liqueur, mmm. I hope you have an awesome Friday, weekend, stay cool and thank you so much for stopping by! 
blend, blend, blend…
and enjoy!!!
With the assumption that most of you are all chilling and enjoying your holiday I thought I might keep these not only short and sweet but also, super ding dang easy with 2 whole ingredients. Oh, and let’s not forget this definitely falls into the ‘skinny’ recipe section, unless of course you want more sweetness and plan on adding some sugar. 
Honestly, the watermelon that I used was so sweet and wonderful it wasn’t needed. This sorbet is definitely not your typical sorbet due to the lack of ingredients but it’s wonderfully icy and delicious, absolutely perfect for these hot, hot, HOT summer days. Have a wonderful day today and thank you so much for stopping by! Happy Fourth of July!! 
blend, blend, blend, then into a container to freeze for a bit…
then enjoy!!!
Speaking of spending time with people, in case you’re planning on having company to stay over this weekend I’m bringing y’all the perfect and super easy thing you can make for them for breakfast. Even better you can totally prep this and have it ready to go in the oven first thing in the morning. 
I do want to point out that this has an amazing and wonderful crumble topping to go on it but I’m going to go ahead and type it ‘crumble’ because it is so darn humid here & even with the A/C blasting & using super cold butter it totally un-crumbled the topping. 
When the ‘crumble’ topping looks more like cookie dough, it’s not as aesthetically pleasing, but it absolutely doesn’t effect the taste. This bread pudding is wonderfully gooey, with just the right amount of crispness on top and ding dang easy to make, I highly recommend y’all get on this ASAP. I hope everyone has a wonderful and safe weekend, and as always thank you so much for stopping by! 
egg, milk, sugar, vanilla, salt mixture…
pour this mixture onto your bread…
cover with stretch wrap…
time to make some ‘crumble’, butter…
then brown sugar, salt, flour, cinnamon…
again, this should be crumbly, but no fear, still delicious…
several hours later (or overnight) put this topping on your bread pudding…
then bake, bake, bake & enjoy!!! 
Speaking of delicious food, this easy mango ice cream that I’m bringing y’all today most definitely falls into the delicious food category, for reals. 
Now, I guess this ice cream doesn’t count as ice cream because it does not actually contain any cream, but you won’t miss it because it most certainly has the texture of real ice cream, except a billion times easier to make. 
Also, if you love mango (like I do), you will absolutely looove this ice cream, because it is chock full of mango flavor, honestly salivating even looking at these photos, so yummy. I may or may not have put some Malibu Rum in this too, you know in case you really want to have a good time with this ice cream haha. Hope you’re having a great week so far, thank you so much for stopping by, and I really hope you can make this delicious ice cream soon. 
blend, blend, blend until smooth (and take a blurry photo)…
and enjoy!!!
I don’t know why, but I’ve been craving grits like crazy…FYI to all who have no idea what a grit is, basically it’s Southern oatmeal that’s made from corn, that’s a terrible description, but just know they’re good. Also, unlike oatmeal, grits are normally prepared in a savory way, AKA lots of butter, lots of cheese (yummm), etc. 
Soo, due to my cravings I thought maybe putting a fun spin on one of my fav things would be fun. I honestly had no idea how these little guys would bake up, I mean for all I knew they would fall apart, taste terrible, whatevs. Y’all, I couldn’t believe how well these turned out, they baked so perfectly and hand held, with cheesy goodness throughout. These are such perfect little savory snacks and I am just in love with these. I sure hope you get a chance to make these and thank you so much for stopping by. 
cooking up for a while…
then add your cheese, garlic powder, chili powder…
now your eggs & butter…
mix, mix, mix…
into your muffin tins…
bake, bake, bake…
and enjoy!!!
Now, I’m not a giant fan of white wine because it tends to give me an almost immediate crashing headache, but I figured a wonderful Rosé Champagne would be a wonderful substitute. I absolutely loooved this cocktail y’all, it had just enough sweetness but plenty of kick (thank you Triple Sec) not to mention thrown together in about 5 minutes. 
This will be perfect for your Independence Day get together and it makes a lot so, bonus! Have a wonderful and safe weekend and thank you so much for stopping by!
then blueberries…
Triple Sec & lemon juice…
champagne…
and club soda…
then enjoy!!!
