Caramel Snickerdoodle Bars

With a thick layer of caramel sandwiched between a snickerdoodle and white chocolate, these Caramel Snickerdoodle Bars are no friend of skinny jeans.  But oh my goodness, how they’re worth it.

With a thick layer of caramel sandwiched between a snickerdoodle and white chocolate, these Caramel Snickerdoodle Bars are no friend of skinny jeans.  But oh my goodness, how they're worth it.

Earlier this summer, a new Sam’s Club opened not far from our house. I have this love/hate relationship with Sam’s – somehow I’m convinced every time I go that I need 2 jumbo containers of pretzels, 48 jalapeño poppers, 3 pounds of buffalo tenders, a giant container of hummus, and 96 taquitos {I don’t even like taquitos}.

I’m also drawn to the book and magazine aisle.  The absolute very last thing I need is another cooking magazine, but when the Fall Taste of Home Slow Cooker issue beckoned me from an end cap I was powerless to resist.

I spotted these caramel snickerdoodle bars in the back of the issue, and I was just as powerless to resist them.

With a thick layer of caramel sandwiched between a snickerdoodle and white chocolate, these Caramel Snickerdoodle Bars are no friend of skinny jeans.  But oh my goodness, how they're worth it.

You’ll want to cut these bars into very small squares – they are super sweet.  Even for me, a little goes a {very} long way.  These are the perfect treat to take to a church or work function – somewhere where you can grab a small bite and allow other people to gobble up the rest.

Or eat ‘em all yourself, I won’t judge.

With a thick layer of caramel sandwiched between a snickerdoodle and white chocolate, these Caramel Snickerdoodle Bars are no friend of skinny jeans.  But oh my goodness, how they're worth it.

If you’re not familiar with dulce de leche, you can find it in the baking aisle or in the international foods aisle of your local grocery store.

Caramel Snickerdoodle Bars

Caramel Snickerdoodle Bars

Ingredients

  • 1 cup butter, softened
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3 teaspoons cinnamon
  • 2 cans (13.4 ounce each) dulce de leche
  • 12 ounces white baking chocolate, chopped
  • 1/3 cup heavy whipping cream
  • 1 tablespoon light corn syrup

Instructions

  1. Preheat oven to 350. Line a 9x13 pan with parchment paper or aluminum foil sprayed with cooking spray. Allow the parchment or foil to hang over the sides of the pan, about one inch.
  2. In a large bowl, cream together butter and brown sugar until they are light and fully. Add in eggs and vanilla and beat to combine.
  3. In a medium bowl, whisk together the flour, baking powder and salt. Gradually beat the flour mixture into the butter mixture until combined. Press mixture into the prepared pan.
  4. In a small bowl, mix sugar and cinnamon and sprinkle 2 tablespoons of the mixture on top of the batter. Bake for 25 to 30 minutes, or until the edges are light brown. Remove from oven and allow to cool completely on a wire rack.
  5. Spread both cans of dulce de leche over the cooled crust. In a medium saucepan, combine white chocolate and corn syrup. Stir over medium heat until melted and smooth. Allow to cool slightly and then spread over the caramel layer. Sprinkle with the remaining cinnamon sugar mixture.
  6. Refrigerate, covered, for at least 1 hour.
  7. Use the foil or parchment paper to remove the bars from the pan. Cut into bars. Keep leftovers refrigerated.

recipe from Taste of Home

http://kitchenmeetsgirl.com/caramel-snickerdoodle-bars/

 

XO, Ashley

 

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Funfetti Granola Bars

Forget those boxed bars and make your own – these Funfetti Granola Bars are a fun twist on boring old granola!

Forget those boxed bars and make your own - these Funfetti Granola Bars are a fun twist on boring old granola!

When Doodle gets home from school, he’s always – always - ravenous.

I’d like to chalk it up to the fact that he’s growing like a weed and eating everything in sight, but the truth is that he’s probably spending the entire lunch time talking rather than eating.  He’s informed me on more than one occasion that talking is his favorite thing to do and eating ranks somewhere near the bottom of the list.

Me, on the other hand…well, I’d much rather eat than talk.

Anyway, this means finding some at least sort of healthy afternoon snacks to have at the ready.  While this kid usually munches on fruit and yogurt after school {okay, and the occasional bag of Goldfish crackers}, every now and then he requests a granola bar.

Forget those boxed bars and make your own - these Funfetti Granola Bars are a fun twist on boring old granola!

Anytime I can get him away from the crackers, I’m pretty much all for it.

I’ll admit – these funfetti granola bars could be made a lot healthier by not adding in the funfetti cake mix, but where’s the fun in that?  Sometimes the day just calls for sprinkles, you know?

And the first full week of second grade definitely calls for sprinkles.

Forget those boxed bars and make your own - these Funfetti Granola Bars are a fun twist on boring old granola!
Other than the {dry} cake mix, these bars are full of healthy ingredients: oats, agave, honey, and coconut oil.  Just stir everything together, press the mixture into an 8×8 pan, and bake at 325 for approximately 20 minutes.

My bars got a little gooey when I kept them at room temperature, so keep them refrigerated if you’d like your bars a bit firmer.

Funfetti Granola Bars

makes 8 bars

Funfetti Granola Bars

Ingredients

  • 2 cups dry oats
  • 1/3 cup honey
  • 1/3 cup agave nectar
  • 3 tablespoons coconut oil
  • 1/2 cup funfetti cake mix (just the dry mix!)
  • extra sprinkles, if desired - I used about 2 tablespoons

Instructions

  1. Preheat oven to 325. Line an 8x8 pan with foil or parchment paper sprayed with cooking spray.
  2. Combine oats, cake mix, honey, agave and coconut oil in a medium bowl. Stir to combine, and then gently stir in sprinkles, if using.
  3. Lightly press mixture into prepared pan. Bake for 20 - 25 minutes. Allow to cool completely before cutting.
  4. Store in an airtight container up to 3 days. Keep refrigerated for firmer bars.
http://kitchenmeetsgirl.com/funfetti-granola-bars/

XO, Ashley

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Strawberry Cheesecake Fruit Dip

This Strawberry Cheesecake Fruit Dip takes just three ingredients, and mixes up in less than five minutes.  Send it in lunchboxes, serve as an after-school snack, or just munch on it anytime, like we do!

This Strawberry Cheesecake Fruit Dip takes just three ingredients, and mixes up in less than five minutes.  Send it in lunchboxes, serve as an after-school snack, or just munch on it anytime!

We’re huge fruit eaters at my house.  And while we typically eat it plain, every now and then we like to get wild and crazy and make fruit dip.  I especially enjoy making it at the beginning of the school year, when packing lunches is still exciting and fun to Doodle.  At this point in the school year {i.e., the first full week}, he’s still really involved in choosing what he eats for lunch and likes to help out in the kitchen.

And if sending fruit dip in his lunch box gets him to eat his entire lunch, I’m all for it.

This Strawberry Cheesecake Fruit Dip takes just three ingredients, and mixes up in less than five minutes.  Send it in lunchboxes, serve as an after-school snack, or just munch on it anytime!

This Strawberry Cheesecake Fruit Dip is soooo easy to make, and is super kid-friendly {it’s adult-friendly, too, judging by the serving I ate after photographing it}.  I just mixed an 8-ounce container of strawberry cream cheese with a tablespoon of cheesecake pudding mix, and then folded in a 7-ounce jar of marshmallow cream.  Easy-peasy.

And since I just send a small dollop in Doodle’s lunch container, I figure the marshmallow cream is offset by the large handful of berries I send along with it.

Strawberry Cheesecake Fruit Dip

Ingredients

  • 1 8-ounce container strawberry cream cheese
  • 1 tablespoon cheesecake pudding mix (just the dry mix)
  • 1 7-ounce container marshmallow cream

Instructions

  1. Mix together the cream cheese and pudding mix until smooth. Fold in marshmallow cream. Keep covered in the refrigerator for up to three days. Stir before serving.
http://kitchenmeetsgirl.com/strawberry-cheesecake-fruit-dip/

What are your kiddos favorite lunch box items?  Let me know – I’m always looking for easy things to pack for my picky kiddo!

This Strawberry Cheesecake Fruit Dip takes just three ingredients, and mixes up in less than five minutes.  Send it in lunchboxes, serve as an after-school snack, or just munch on it anytime!

XO, Ashley

 

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Chocolate Mocha Frosted Donuts

There’s no need to hit the bakery when you can make these Chocolate Mocha Frosted Donuts at home in just minutes.  Use International Delight Sweet and Creamy Light Mocha Iced Coffee to make the the chocolaty-glaze that takes these baked chocolate donuts up a notch!

mocha-donuts---title

So, summer is officially over for us here.

Don’t get me wrong, it’s still in the 90′s (ugh) and we’re hitting the pool this weekend, but it was back to school for us this week.  While I’ve been crying into my morning coffee, Doodle is pretty pleased with his new second-grader status:

doodle

So, to cheer myself up and to make a special back-to-school breakfast, we made donuts.  Specifically, these Chocolate Mocha Frosted Baked Donuts.  So good, so easy, so chocolaty…and not as heavy on the calorie-count as those from the donut shop.

Especially not when you use International Delight Light Mocha Iced Coffee in the glaze.

But I’ll be honest, when I “sampled” this iced coffee prior to making the donuts, I just about sampled my way to an empty carton.

There's no need to hit the bakery when you can make these Chocolate Mocha Frosted Donuts at home in just minutes.

Anyone who knows me knows my love of coffee, so when I had the opportunity to create a summer treat with International Delight’s iced coffees…well, I was pretty much in coffee-flavored baked goods heaven.

Have you tried these iced coffees yet?  My parents – coffee lovers like me, but not ones to drink iced coffees – raved over this drink when they happened to stop by over the weekend during this photo shoot.

mocha-donuts-3

For this recipe, I used my trusty donut pan – if you don’t have one of these bad boys, I highly recommend getting one.  It really only takes a few minutes to mix up your own donut batter, and you can a better-for-you version of bakery style donuts right at home.

mocha-donuts-2

Get in my face.

 

Chocolate Mocha Frosted Donuts

Chocolate Mocha Frosted Donuts

Ingredients

  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup buttermilk
  • 1 large egg
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • For the chocolate mocha glaze:
  • 1 1/4 cup powdered sugar
  • 3 tablespoons International Delight Mocha Iced Coffee
  • 2 teaspoons vanilla
  • sprinkles, if desired

Instructions

  1. Preheat oven to 325. Spray a donut pan with non-stick spray and set aside.
  2. Whisk together flour, sugar, cocoa powder, baking soda and salt in a medium bowl.
  3. Whisk together buttermilk, egg, melted butter and vanilla in a small bowl.
  4. Pour the wet ingredients into the dry together and stir together until well-combined. The batter will be fairly thick - I used a spoon to portion the batter into the donut pan cavities, filling each one about two-thirds full.
  5. Bake for 11 to 14 minutes or until a toothpick inserted into the center comes out clean. All donuts to cool in pan for approximately 5 minutes and then invert onto a wire rack to cool completely.
  6. To make the glaze:
  7. Whisk together powdered sugar, mocha iced coffee, cocoa powder and vanilla in a medium bowl. If the glaze is too thick, add more iced coffee until desired consistency is reached.
  8. Dip donuts into the glaze (I dipped mine twice), shake off the excess, and cover in rainbow sprinkles.
http://kitchenmeetsgirl.com/chocolate-mocha-frosted-donuts/

Do you love iced coffee as much as I do?  Then be sure to head over to International Delight’s Facebook page to enter to win one of 100 tumblers given away weekly through the end of the month!

iced delight

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

XO, Ashley

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Our Last Wake Up Wednesdays

Hi Friends! As you can tell from the title of this post, this will be our last Wake Up Wednesdays.

We have appreciated you linking up week after week for almost the last year. It is an understatement to say that we are humbled each week to see the amount of talent you all bring to the party. It is always so hard for us to pick our favorites and our features. You guys always blow out it of the water when it comes to your creativity, your recipe development, and your photography.

Wake Up Wednesdays has been such a great way for us to be introduced to new and amazing blogs and get to know some other blogs even better. It has been an honor to feature all your amazing work. Thank you all.

So, we are going to bring you one last set of features, thank you thank you thank you for linking with us!

Lemon Buttermilk Ice Cream from Lemons for Lulu

Homemade-Ice-Cream-Lemon-Buttermilk-1-700x1046

Caramel Cheesecake Martini from Happy Food Healthy Life

Caramel-Cheesecake-Martini3-wm-title

Ice Cream Cone Cake Pops from Love Bakes Good Cakes

14782143782_e52faa7c7e_z

BBC Frozen Drink from Live Laugh Rowe

BBC Frozen Drink.  Bailey's Banana Colada

Creamy Frozen Mudslide from A Night Owl Blog

Creamy-Frozen-Mudslide-1

If You Give a Teacher a Cookie Printable from Thirty Handmade Days

ifyougiveateacheracookie30daysblog

Once again, thank you all so much for linking with us week after week!

XO, Ashley

 

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Honey BBQ Chicken with Ranch Slaw

Busy nights ahead? Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

School starts for us here on Tuesday – I can’t believe it. It seems like the summer just started, and now I’m busy packing backpacks and labeling school supplies like nobody’s business.  But if you want to know the truth: I’m just a little bit excited.

Well, other than crying into my pillow that Doodle is starting the second grade (seriously…it seems like just yesterday I brought him home from the hospital, and now he’s be-bopping around like he’s big stuff), I’m looking forward to the routine of the school year again.

Since I work full-time, you wouldn’t think my schedule would change drastically during the summer (instead of school, Doodle’s been in karate camps most of the summer)…but between baseball and swimming and camps and regular karate classes and vacation and…well, you get the idea.

He has to go back to school for me to get any rest. ;-)  Moms…you’re feeling me on this, right?

Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

We’re busy even with our new back-to-school schedule.  Karate on Monday and Wednesday evenings.  Two more classes on Saturday.  Homework folders on Monday evenings, with spelling tests on Wednesdays and Fridays and reading comprehension quizzes on Fridays.

Plus, Doodle’s already been asking about gymnastics classes.  He wants to learn how to do flips in conjunction with his flying tornado kicks.  I’m not sure how we’ll fit it all in, but somehow it seems less hectic than our summer.

So yeah.  I’m going to be relying heavily on the slow cooker this fall – starting with this Honey BBQ chicken topped with Ranch Slaw.  It’s such an easy meal – just pair it with a veggie and some fruit – and you have a tasty meal sure to please everyone at your table!

Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

Tell me: what are some of your favorite slow cooker meals? I have a feeling I’m going to be giving mine a workout this fall, so I need lots of ideas!

Honey BBQ Chicken with Ranch Slaw

Honey BBQ Chicken with Ranch Slaw

Ingredients

  • 2 pounds boneless chicken breasts
  • 18-ounce bottle honey barbecue sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup light brown sugar
  • 2 tablespoons Worcestershire sauce
  • For the slaw:
  • 14-ounce bag shredded cabbage mix
  • 1/2 cup Ranch salad dressing
  • 1 tablespoon dry Ranch mix

Instructions

  1. In the bottom of your slow cooker, mix together the bottle of barbecue sauce, Italian dressing, brown sugar and Worcestershire sauce. Placed chicken breasts on top and turn to coat.
  2. Cover, and cook on low for 6 hours or on high for 3 to 4 hours.
  3. Remove chicken from slow cooker and shred. Return meat to cooker and warm back through with the sauce. Serve on your favorite hearty roll or hamburger bun.
  4. For the slaw:
  5. Mix cabbage, dressing and Ranch seasoning in a large bowl. Keep refrigerated until ready to serve.
http://kitchenmeetsgirl.com/honey-bbq-chicken-ranch-slaw/

XO, Ashley

 

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French Breakfast Puffs

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

{Pssst….there’s a really awesome giveaway below, so if you’re looking for that, scroll on down}

Not long after I got married {nearly 10 years ago, holy smokes}, a work friend invited me to a Tastefully Simple party. One of the prepared muffins we got to sample were the Cinnamon Muffin Melts, which tasted like a sinful heaven to me.  I splurged on a box, which I made around the time of my first anniversary.

The Tall Boy went bonkers over them.  I mean, really, really bonkers.  And if you know my husband, that’s saying a lot when it comes to sweet breakfast breads.  But since those boxed mixes were pricey, we’ve only had them a time or two over the years.

Until now.

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

Recently, I was paging through some of my grandmother’s old recipes and books, and I stumbled on this one. Reading through the ingredients and method, I knew it was the homemade version of those cinnamon muffin melts I’d made all those years before.

Only way better.

The biggest problem with these muffins is that they are not diet friendly. Hello, you dip them in butter and then roll ‘em around in a cinnamon-sugar mixture.  Socrazygood.  And so worth it.

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

These French Breakfast Puffs are highly addictive. Paired with a steaming cup of coffee, I’m in pure breakfast bliss gobbling these up on a weekend morning.

Or a Wednesday morning, I’m not particular. ;-)

French Breakfast Puffs

makes 9 muffins

French Breakfast Puffs

Ingredients

  • 1/2 cup sugar
  • 1/3 cup butter
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup milk
  • For the topping:
  • 6 tablespoons butter
  • 1/2 cup sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 F.
  2. In a medium bowl, sift together the flour, baking powder, nutmeg and salt. Set aside.
  3. Cream together the sugar, butter and egg in a large bowl. Add sifted flour mixture to the creamed mixture alternately with 1/2 cup milk, beating well after each addition.
  4. Fill greased muffin tins two-thirds full. Bake at 350 for 20 to 25 minutes.
  5. For the topping:
  6. Mix together the cinnamon and sugar.
  7. Remove muffins from the pan while they are still warm, and immediately dip them in the melted butter. Then roll the butter-covered muffin in the cinnamon sugar mixture. Serve warm.
http://kitchenmeetsgirl.com/french-breakfast-puffs/

And now for some really fun news…my friend Lindsay over at Life, Love and Sugar is celebrating her two-year blogiversary today.  To celebrate, she’s gathered a group of super awesome bloggers to bring you this giveaway:

A 16 GB Wifi iPad Mini OR a $300 Amazon giftcard

Seriously, how awesome is that?!?!

giveaway 2

Just follow the prompts in the form below to enter – it’s easy-peasy! Good luck!

XO, Ashley

 

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Wake Up Wednesdays

Welcome Back to Wake Up
Wednesdays

the day YOU get to take over all four of
our blogs

If you haven’t already, be sure to check out the giveaway I have going on right now – it’s for a trip for two to New York City to see a Broadway show!
How on earth did it get to be August? We’re back to
school one week from today, and I keep going from VERY excited to a bit
nervous; Doodle starts second grade.  WHAT?  He’s thrilled, and I’m sitting in
the corner with my chocolate.
anyway….back to the party

We are sharing your stuff like CRAZY on all
of our social media and pinning to our Wake Up Wednesdays Pinterest Board, so
make sure you are following along.

Kitchen Meets Girl | Facebook |Twitter | Pinterest
The Tasty Fork | Facebook | Twitter | Pinterest
Wine and Glue | Facebook | Twitter | Pinterest
Heather’s French Press | Facebook | Twitter | Pinterest

with back to school on my mind, this quick bread from Tastes of Lizzy T really caught
my eye, quick is where it’s at for busy school days

this chicken enchilada mac and cheese is comfort food
at it’s BEST, perfect for nights when there is too much homework
chicken-enchilada-mac-cheese-overview
I just LOVE these origami hearts, don’t you think they’d be cute
as a luchbox note?
I love starting a new school year clean and organized,
and Jenny from The NY Melrose Family has got some great family
cleaning
tips
whether you’re back to school or not, it’s still
technically summer, and this s’mores coffee cake would make an excellent weekend
treat
and because my baby is headed to middle school, momma
needs a cocktail, and this Phoenix sunset margarita looks like it will do the
trick nicely
If you were featured, don’t forget a button
Wake Up Wednesdays

 

Wake Up Wednesdays Features

now…let’s get this party started

link party info

XO, Ashley

 

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Win a Trip to New York City!

giveaway

We are thrilled about this giveaway!

Win a trip to NYC to watch Wicked on Broadway.

Win one for you and pick a friend to win too.

It’s super easy to enter. See below. This is going to be fun!

 

friendnyc

how to enter

Thanks to all the sites for donating to make this Instagram giveaway possible.

(Winners will receive $500 each to plan and purchase a plane tickets and Broadway show tickets. Any travel expenses beyond $500 is up to the winner.)
Wicked in NYC

Rules:

Giveaway will end on August 12, 2014 at 11:59pm MT. One lucky winner will be randomly chosen to receive $500 to be used to buy a airline ticket and a ticket to see Wicked (or similar show) on Broadway. Hotel accommodations and food will not be provided. Winner will be responsible for planning trip. The winner will also choose a friend/spouse or significant other to win. Can not redeem for cash. No purchase necessary. Must be 18 years of age or older and a resident of the U.S. or Canada to enter. This giveaway is in no way affiliated with Facebook, Pinterest or Instagram. Facebook, Instagram and Pinterest will be completely released by each entrant. Winner will be chosen using random.org. and will be notified via email within 48 hours of the giveaway close. If winner does not respond within 48 hours another winner will be chosen. Winners will be announced on the post. Good Luck!

XO, Ashley

 

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Wake Up Wednesdays

Welcome to Wake Up Wednesdays Week 47!

I can’t believe we’re heading into the final stretch of summer.  Seriously, where has the time gone?  I’m on vacation this week with my family, eating a ton – because calories don’t count on vacation, right? You know another time calories don’t count?  When you make a recipe from the Wake Up Wednesdays link party. ;-)

Have you done anything fun this summer?  Be sure to let us know in the comments.

We love featuring you, so make sure you follow along!

Kitchen Meets Girl | Facebook |Twitter Pinterest
The Tasty Fork | Facebook Twitter Pinterest
Wine and Glue | Facebook Twitter Pinterest
Heather’s French Press | Facebook Twitter Pinterest

And don’t forget to follow our Wake Up Wednesdays Pinterest Board!

 

I’m a sucker for any recipe with “Mexican” in the title.  And when you add in “creamy” and “pasta,” it’s pretty much a winner in my book.  This pasta bake from A Dash of Sanity needs to happen in my kitchen asap.

pasta bake

 

Speaking of must make recipes, check out this Neapolitan Brownie Ice Cream Cake from Inside BruCrew Life.  Hubba-hubba.

Neapolitan-Brownie-Ice-Cream-Cake-title

 

Need an elegant treat for end of summer entertaining?  Then you should definitely try these No-Bake Blackberry Bars from Roxana’s Home Baking.

blackberry-bars-recipe-3

 

Anyone else love poke cakes as much as I do?  Check out this Honey Lemon Poke Cake with Ricotta Frosting from I Should be Mopping the Floor.

honey lemon poke cake

 

 Have zucchini from your garden or your local farmer’s market?  Try this Zucchini Bread with Chocolate Glaze from Carmel Moments!

Zucchini-bread-with-chocolate-glaze-text-682x1024

If you were featured, be sure to let everyone know!

Wake Up Wednesdays
Wake Up Wednesdays Features

Now it’s time to kick off this week’s party!

link party info

XO, Ashley

 

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