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Happy 60th Birthday to my amazing mom! As a tribute to her, today’s post is a Blondie recipe….she’s the iconic blond in my family! Love you so much


(3/4) c. Sugar
(3/4) c. Brown Sugar
(1) c. Flour
(1 1/4) sticks butter (eqiv to 5/8 c.)
(1)  Egg
(1) Tbsp. Vanilla
(1 1/4) c. Semi Sweet or Milk Chocolate Chips
(1/4 tsp.) Salt

Directions Oven @ 350

1. Combine Sugars and butter, Mix until smooth

2. Add egg and vanilla (do not over mix)

3.  Add the remainder of the ingredients and mix until incorporated completely



4. Line a medium sized cake/brownie pan with parchment paper and spray with non stick spray.

5. Bake in oven for approx 30 minutes or until the top of the blondies are golden.

6.  Let these hot blondes cool completely or you’ll have a hard time cutting (they’re pretty gooey!)

7.  Cut up and serve! You should get about 12small/medium sized blondies 🙂

Me & The Birthday Blond



I love recreating Starbucks pastries/cakes at home.  It brings me back to a time of  late night studying under terrible lighting, hunched over a table that barely had space for my textbook and lap top while sipping old coffee and munching on dried out pastries….oh those were the days! Which brings me to my point….every time I enjoy a baked good from Starbucks..they taste like they’ve been sitting in that display for days. When I make their pastries at home they taste fresh and full of flavor, not to mention the yummy aroma that fills up my house. Here’s an easy way to make Starbuck’s coffee cake:


(1) Box  of yellow cake mix (& the ingredients the mix requires)
(2) c. Flour
(2 1/2) c. Light Brown Sugar
(1) c. Butter or Margarine
(3) tsp. Cinnamon
(1) c. Pecan Chips

Directions Oven @ 350

(1) Follow instructions on back of the yellow cake mix box.  Line a cake pan w/ parchment paper and spray with non stick spray.  Spread mix in pan. (I know I didn’t really need to show a pic of this but look at my new ceramic egg crate holder from Anthropologie!)


(2) Combine the rest of the ingredients. You should get a sandy crumble-like texture.  Do not over mix.  If the mixture seems too buttery, add more brown sugar until the texture gets a sandy/crumble look.



(3) Spread half of the mixture on top of the cake batter.  Place in oven and bake for about 20 minutes or until the cake is golden brown. Take cake out of the oven & let cool (The topping will sink to the bottom while in the oven creating a nice carmalization and taste through the cake.)


(4) Once the cake has cooled place the remaining coffee crumble on top of the cake. You want to make sure you cover the whole top area of the cake.  Place in the oven and bake for 8 minutes, or until the crumble is golden.


Cut up and enjoy! This truly one of my personal favorites! Xo, Pattycake

Chocolate Caramel Bars

Chocolate, Caramel, and Graham Crackers….there’s not much else that can beat the taste of all these flavors in one bite! Check out these delicious dessert bars my Mom & I made over a bake day this weekend.

Ingredients by Layer

18 whole cinnamon graham crackers
1/3 c. light brown sugar
9 oz. unsalted butter
1/2 c. Heavy Cream
(1/2) c. butter
(1 1/2) c. light brown sugar
(1) tsp. water
(2) c. Semi sweet chocolate
(1/2) c. Heavy Cream
(2) tsp. Vegetable Oil
(1/2) c. Walnuts Chopped (optional)

Directions Oven @ 350

(1) Crush the graham crackers in a food processor.  Next add the butter and brown sugar until smooth.   (If you dont have a FP you can always place the crackers in a large ziplock bag and crush with a rolling pin.) Using a spatula spread the  mixture in a cake pan lined w/ parchment paper sprayed with non-stick spray. Bake for 8 minutes or until crust is golden brown.



(2) On a medium heat mix all the caramel
ingredients until fully combined.  Next, crank
up the heat and let the caramel mixture boil
for 5-7. Do not stir!



(3) Once your at the right constituency for the caramel (approx that 5-7 min time above) place on top of cooled crust. Let the caramel layer cool for about 20 minutes or until hardened.




(4) Fill up a small pot of water and heat it up on high.  Once boiling, lower the temp and place a heat proof bowl on top, creating a double broiler.  Inside the bowl place the chocolate layer ingredients and combine until smooth.  Place on top of the caramel layer.


(5 Optional )Using a large knife coarsely chop up walnuts and scatter evenly on top of chocolate layer. Let the bars cool for about an hour or until chocolate layer has hardened. 


(6) Once hardened, take off parchment paper and cut into 16 bars.  The bars are very rich, you could even cut them into 36 bite sized pieces.

Mama Patty Cake



Look @ those layers!!!









Very similar to a butter pecan cookie, these heart shaped linzer cookies will melt any Valentine’s heart.  I used strawberry preserves but feel free to use any preserve you like  ♥ xo

It’s Amore-Makes 12 cookies

(1 1/4 c. Softened Butter
(1 1/2) c. Powder Sugar
2 (1/2) c. Flour
(3/4) c. Crushed Pecans
(1/4) tsp. Ground Cloves
(1/4) tsp. Cinnamon
(2) tbsp. Lemon Zest, Freshly Grated
(1) c. Strawberry Preserves
(1) 3″ shape heart cookie cutter
(1) 1″ heart shape cookie cutter

Eat Your Heart Out- Oven @ 325

(1) Beat butter until smooth.  Slowly add 1 c. of powdered sugar until well mixed.  Combine 2 1/4 c. of flour and the rest of the dry ingredients  in one bowl.  Next, Combine all wet ingredients (minus the preserves)  in a separate bowl and add to dry mix. Refrigerate for 30 minutes.


(2) Separate the dough in half. Spread the remaining flour on a cutting board and roll out first half of the dough to 1/4 inch thick. Next use the larger size cookie cutter to cut out large heart shapes,  collect scraps, roll out and create hearts again until you have 12 cookies.

(3) Roll out out the second half of the dough and again use the large heart shape cookie cutter to make top cookie,  then use smaller sized cookie cutter to create smaller sized heart inside. Collect scraps, roll out, and create open hearts until you have 12 cookies.


(4) Spray a cookie sheet w/ non stick spray and let these studs bake for about 15 minutes or until golden brown on the bottom.  Take out and let cool for about 10-15 minutes.


(5) On the full heart cookies, place 1 tsp of jelly in the center, use the bottom of the spoon to lightly spread out jelly to edges, keeping a good amount of jelly in the center.

(6) Seal the deal with the top cookies by pressing the the open heart cookie down on top of the whole heart cookie.



(7) Use the remainder of the powder sugar to dust on and around the cookie.



♥Hope you and your loved ones have a Beautiful Valentines Day ♥

Nutella ‘n Chip Cookies

Got Nutella? 30 mins to kill? Left over cookie dough? Hungry???  Try this recipe!  I love making desserts with left over goodies from other recipes (chocolate chips, dough etc)…. even more so I love making desserts that don’t require that much clean up. Enjoy!

The Goods

(1) Package of Ready to bake Sugar cookie dough (the cut up square kind)
( 8 oz) Nutella
(24) Jumbo Milk or Semisweet Chocolate Chips

Directions Oven @ 350, Makes 24 Cookies


(1) Open package of cookie dough and slice each row in half, creating 48 pieces of dough


(2) Spray a mini-muffin pan with non stick spray.  Aim for a pan that holds 24 mini muffins, if not you can use one that holds 12 and just make two batches.


(3) Press down a piece of dough into each one of the mini muffin slots.  Bake for 7 minutes or until they look 80% done.



(4) Take almost baked cookies out of the oven and press into them a little with your index finger.   Scoop out 1/2 TBSP of nutella  and place into the crevice of the cookie.  Don’t worry if you get sloppy here.  The more sloppy, the better looking cookie you’ll get on the outside.


(5) Using the rest of the left over dough, roll up each piece of dough and flatten out with your hand.  You want the size to be about the same size as the muffin slots.


(6) Place the rounds of dough on the top of the nutella  layer.  Place back into then oven for 8-10 minutes or until golden brown on the edges.



(7) Take out of the oven and again, press lightly into each cookie  with your index finger.  Place a jumbo chocolate chip into the crevice and let cool until chocolate chip hardens.  Pop out, and enjoy 🙂



♥  Doesn’t that look pretty…and like you slaved for hours 😉 ?  ♥

Espresso Cupcakes


One bite of these cupcakes and you can skip your morning cup of Joe. These elegant & decadent cupcakes will have your taste buds on a rush!


(1/2 c.) Brown sugar
(1/2 c.) Sugar
(1 or 1.5 oz) Espresso chocolate Bar- I used Choxie from Target
(1) Egg
(1 1/2 tsp.) Vanilla Extract
(2) tsp. Espresso
(1/2) c. Brewed Coffee (Room Temp)
(1/2) c. Whole or 2% Milk
(1/2) tsp. Baking Soda
(1) tsp. Baking Powder
(1 1/3) c. Flour
(1/2) c. Unsweetened Cocoa Powder
(1/2) c. Butter
Pinch of Salt

(3) c. Powdered Sugar
(1 1/4) c. Butter
(2) tsp. Vanilla extract
(2) tsp. Espresso  Powder
(1 1/4) c. Chocolate Covered Espresso Beans and (9) extra beans to decorate

Directions Oven at 350, makes 12 cupcakes

Cupcake Batter


(1) Combine Flour, Baking Powder, Baking Soda, Cocoa Powder, & Salt.


(2) Combine milk, coffee, & espresso until completely dissolved.  



(3) Combine coffee mixture into flour mixture, set aside.




(4) Finely chop up chocolate bar, set aside.




(5) Using a stand mixer, beat butter, sugar, and brown sugar until smooth. Next, slowly add the coffee/flour mixture until well mixed.  Lastly, add the chopped up chocolate.


(6) Evenly pour batter into a lined cupcake pan (12 cupcake size) and bake for 25 minutes or until done.





(8) Using a food processor grind up the chocolate covered espresso beans




(9) Next, combine butter,powdered sugar, vanilla, espresso chocolate grinds, and espresso. Frost cupcakes once completely cooled.  If the icing is too thick add 1 tsp. of milk to loosen it up.



(10) Lastly, using a sharp knife, quarter the 9 remainder chocolate beans, decorate each cupcake with three beans in the middle.



I boxed half of the cupcakes up in a cupcake box and gave them to a friend.  Such a cute gift for a coffee lover!










Last night, one of my closest friends in the world came over to learn some baking tips and techniques.  One of the treats we made is such an old recipe that I’ve been making for years.  If any of my family members are reading this, I know you’ve see this one before. If you’re a orange/chocolate lover, you’ll fall in love.  You can substitute the orange marmalade for any marmalade flavor of marmalade/jam you like. Raspberry jam would be excellent here. PS this recipe is so easy!


-(2) tsp. vegetable oil
-(12 oz./ small jar size) Orange Marmalade
-(3/4 c.) Semi-sweet chocolate chips
-(1/4 c.) Chopped Pecans
-(1/4 c.) Chopped Hazelnuts
-Store Bought  sugar cookie dough (aim for around 20 oz or whatever will fill up your cookie sheet) (use can you use favorite sugar cookie recipe here to substitute)

Jam It Out

(1) Roll out sugar cookie onto a greased cookie sheet.  Press into the cookie dough so the top ingredients will eventually incorporate nicely.  Bake until golden brown on top, then let cool.

(2) Combine both nuts and toast in a pan on medium/high heat.  Move the nuts around frequently so they don’t burn. You’ll know they’re ready when the nuts get very fragrant.

(3) Boil a small pot of water.  Once boiling, lower the heat and place a heat-safe bowl with the chocolate chips and vegetable oil on top of the pot.  Stir chocolate until completely melted.

(4) Using a butter knife spread marmalade on top of cookie.  Next, drizzle chocolate all over the marmalade and place nuts on top. Cut up in 12 squares and enjoy!


Three ingredients, no oven required, and easy on the waist line-what could be better? Not much.  Most of  us are used to traditional cereal treats made with plain jane rice crispies. However, you can use any cereal you’re into to make this favorite snack. What a great way to get rid of that old box of cereal sitting your pantry about to expire!  I made mine two ways.  First, with my favorite cereal – cinnamon toast crunch and second, with cocoa flavored rice crispy treats, putting a spin on an old favorite.


(1) Bag or 10 oz. Marshmallows
(6 c.) Cereal
(3) tbsp. Butter (You can use I can’t believe it’s not butter! to make it more low fat)


(1) Melt the butter in a large pot on medium high heat.

(2) Next add the marshmallows and cereal.  Stir until the marshmallows have fully melted and all the ingredients are fully incorporated.

(3) Line a cake pan with parchment paper and spray with non stick spray.

(4) Using a nonstick spatula, press  the mixture down into the pan and let cool for 15-20 minutes or until fully hardened, cut into 12 even squares and enjoy!

I wrapped mine up individually in plastic wrap and took them to the movies  as a snack for everyone to enjoy 😉

Granola Bars (Low Fat)

Here’s another great low fat recipe that will fill you with energy!  You can make a lot of variations of this granola bar by adding or subtracting ingredients.  To make it more low fat/cal you can take out the chocolate, almonds or berries. Other than that, these granola bars are almost fat free!



Ingredients Makes 12 Bars

(2) c. Fat free Granola
(1/4) c.  Corn Flakes
(1/2) c. Slivered Almonds
(1/2) c. I can Believe It’s Not Butter! (Melted or in liquid form)
(1/2) c. Bittersweet or Dark Chocolate Chips
(1/2) c. Honey
(2) Egg Whites
(1/2) c. Brown Splenda
(1/8) c. Raisins
(1/8) c. Cranberries

How To Oven @ 375

(1) Chop up chocolate chips using a good serrated knife.  You want the chocolate to be about the same size as the granola you’re using-even a little smaller. Place in a large bowl.


(2) Toast almonds in a small pan on medium heat.  Move the almonds frequently, they burn up quick! You’ll know they’re done when they start turning a little golden brown and fragrant. When ready, chop the almonds up and throw them into the bowl.


(3) Add the granola, berries, cranberry, raisins, and corn flakes in the bowl. Mix well.
Next add the honey, splenda brown sugar, butter & egg whites.  Make sure the granola mixture is fully incorporated with the wet ingredients.

(4) Line a cake pan with parchment paper and spray with non-stick spray. Let the granola cook for about 15 minutes or until they are slightly brown on top. Let cool, then place in the fridge until completely hardened.  I left mine in the fridge overnight so they were easy to cut through without falling apart.

(5) Cut into 12 even squares and enjoy!  It’s best to keep these in the fridge and take out an hour before you serve so everything sticks together and it doesn’t fall apart 🙂

Low Fat Blueberry Muffins






Happy New Year! Hope 2011 is a great one for you! Starting your week off right with these super low fat/low cal muffins.  If you follow this recipe exactly you might end up with more of a pancake/fluffy bread muffin-just as good and exactly what I made.  To add more muffin flavor, use eggs instead of egg whites and real sugar.

Bye, Bye Holiday Weight

(3) c. Flour-  can substitute for Whole Wheat if desire
(1) c. Splenda-  can substitute for honey but this will add on a lot of calories
(2) c. Blueberries
(2) Egg whites
(2/3) c. No Sugar Added Applesauce
(1) c. Non-fat Milk
(1) tsp. Salt
(1) tbsp. Baking Powder

Work It Out Oven @ 375


(1) Beat egg whites for 30 seconds so they get a little fluffy. Add all of the ingredients besides the blueberries and mix well. Last add the blueberries and mix evenly.


(2) Spray a muffin pan with non stick spray and distribute batter evenly. The recipe yields for about 16 muffins, my pan holds 12, so I saved the extra batter for latter.


These muffins take a while to fully cook. Mine took about 30 mins.  Wait until muffins are golden brown on top and serve when warm.  They may not be as tasty as a sugary, fatty muffin but your jeans wont hurt in the morning 😉 Enjoy!

Coming up Wednesday one of my favorite low cal almost fat free desserts that take me back to when I was an itty bitty. Bottoms up.

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