Desserts

Find over 1,000 easy, fun, and delicious dessert recipes for you and your family!

Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.

Oreo Brownies with Vanilla Buttercream Recipe

Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.

Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.

Ultra fudgy brownies. Buttercream piled sky high. Stuffed with Oreos. And topped with an obscene amount of sprinkles and more Oreos.

This is a brownie lover’s dream.

Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.

I used my mom’s from-scratch brownie recipe and my favorite homemade buttercream for today’s recipe. And they go together better than peanut butter and jelly ????.

This recipe is so, so easy! But if you really wanted to make it fool proof, you could even use a box brownie mix and store bought frosting. Seriously. Go ahead, I won’t tell. You’ll still end up with outrageously decadent, gorgeous, swoon-worthy brownies.

Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.

Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.

Once you have the brownie batter mixed up, these come together pretty quickly. Spread about 1/3 of the batter on the bottom of the dish, and then layer the Oreos over that. Pour the rest of the brownie batter on top and spread it out so that all the Oreos are covered. Having brownie batter on both the bottom and top of the Oreos ensures that fudgy goodness will soften up the Oreos a little bit, so that they sort of “melt” into the brownie making it even richer.

I baked my brownies in a 9×13, but you could also bake them a little thicker and use an 8×8 baking dish instead. Just be sure to alter the baking time, they’ll need a little bit longer in the oven. And you’ll probably want to half the buttercream recipe as well.

Or not.

In my house, we all agree that the frosting is the best part…

PicMonkey Collage

 

Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!

Chocolate Florentine Cookies Recipe

Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!

Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!

Today’s recipe is from waaaaaaaaaaay back in the archives. In fact, I think I remember this being the first recipe I ever posted. I had been blogging for several months by then, but I wasn’t posting recipes up until that point because I was still trying to sell my baked goods via my blog.

I am SO glad I gave up on that dream! Whew!

I get asked all the time “why don’t you just start a bakery?”

Oh, let me count the reasons!! Hm, how about the ridiculous hours, startup costs, needing an actual storefront, either paying employees or burning myself out, having to work out of the house, customer service, and about 8 billion other really valid reasons. But really, it comes down to this… why on earth would I trade the sweetest at-home job on the planet for all that other stuff? And, in all probability, probably make less money doing it!

Yeah, no thank you. I definitely dodged a bullet when I jumped that ship and discovered blogging! And I guess I have to give this recipe some credit for that decision ????. So here you have it– the cookie recipe that employed me as a blogger for the first time!

Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!

Ok. So maybe some of you don’t know what a florentine cookie is (I totally didn’t the very first time I stumbled across this recipe, so don’t feel bad), so let’s start with that.

Today’s (American) Florentine cookie has actually drastically evolved from the original European Florentine biscuit, which was made of dried fruit and nuts with a chocolate drizzle. As you’ll see, my recipe uses NO dried fruit and only a handful of chopped almonds to add some crunchy texture. Instead, it’s mostly made up of melted butter, sugar, and oats.

Fortunately, today’s Florentines do still include the chocolate ????. But we’re sandwiching it in between TWO cookies instead of drizzling it on top, because… well, more cookie and more chocolate. Duh.

All versions of this cookie are meant to be thin and lacy with crispy edges and a slightly chewy center. Which is why it’s really important to follow the directions in the recipe exactly and use MELTED butter, and then furthermore, to add the other ingredients to the butter while still over low heat instead of adding the butter to the other ingredients in a separate bowl.

It’s counterintuitive if you do much cookie baking, but keeping the butter warm all the way up until baking will ensure that the cookies spread thin instead of puffing up in the middle like a normal cookie would.

Plus– less dishes ????.

Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!

These cookies are so, so yummy. Especially if you’re a texture freak like me!! The chewy centers, crispy edges, crunchy almonds, and chocolate in the center all come together to create like the most perfect cookie sandwich experience ever. EVER!

Be sure to give me a tag on Instagram if you make these so I can see! And enjoy ????.

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

Hummingbird Cupcakes Recipe

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

You already know that I’m obsessed with Southern food, thanks to my Carolina roots. And these Hummingbird Cupcakes are nothing if not good and Southern ????.

…because the fried chicken leg is the obvious official emoji of the South, right? ????

Anyway. The point is, if you are looking for a sweet Southern treat that is perfect for spring and summer, look no further! Banana bread and cupcake rolled into one, these pretty cups are packed with sweet summer flavors and topped with a rich cream cheese frosting.

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

Step one. You’ll need two overripe bananas, so that you get the maximum sweet banana flavor in your cupcakes. I’ve seen a lot of recipes that call for chopped bananas, but I can’t stand the texture of banana chunks in a cupcake. So in my recipe, we’re mashing the bananas and mixing them into a smooth batter.

Some other ingredients you’ll need:

  • crushed pineapple, with the juice
  • coconut
  • pecans

And, of course, make sure you have cream cheese for the frosting. It’s heavenly. ????

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

Each tender bite is bursting with the sunny flavors of banana, pineapple, and coconut. Cinnamon adds a bit of warmth to the mix, and the pecans add a perfect touch of crunch.

If you’re anything like me, you’ll feel like these ingredients shout SPRING ☀️ and SUMMER ???? and the arrival of beautiful warm days filled with blue skies.

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

The thick layer of cream cheese frosting is what elevates these from glorified muffins to glorious cupcakes! It’s my very favorite frosting recipe, because even though it’s rich and creamy, it’s somehow light and fluffy too. And it’s so easy to whip up, which is always a plus.

And if WHEN you make a batch for yourself, don’t forget to tag me on Intagram! I can’t wait to see what you bake up ????!

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

Vanilla Almond Poppy Seed Muffins with Lemon Glaze Recipe

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

When life hands you lemons…

Make a yummy icing to drizzle over these vanilla almond poppyseed muffins! Or make Lemon Blueberry Scones, Lemon Blueberry Sweet Rolls, Lemon Poppyseed Banana Bread, or Lemon Chess Bread Pudding. Or this Lemon Marshmallow Meringue Pie.

Just to suggest a few ????????.

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

—>You guys… that pudgy little hand ????! I couldn’t even be mad about him ruining every shot, because his little fingers make my heart explode.

A-hem. Back to the muffins.

Originally, I was going to make regular lemon poppyseed muffins. But the thought of a sweet vanilla and almond muffin filled my brain and so I settled for lemon icing instead. I don’t know what it is about spring time, but it brings out the almond extract lover in me. Constructing a muffin that involves both almond extract and lemon just felt so right.

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

And a muffin with a glaze? That felt right too. Mostly because I like cupcakes any time of day. And since we’re calling it a “glaze” and a “muffin,” it’s now acceptable to eat this very NON-cupcake for breakfast!

You’re so welcome.

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

These muffins are super soft on the inside with a little hint of crunch from the poppy seeds. The lemony glaze on top compliments the almond flavor in the muffins and creates a spring time muffin nirvana that you will adore.

And you’ll keep coming back for more.

Because… it rhymed.

???? #nerd #mombrain #imsotired #stoptalkingnow  #maybesendhelp

Rich and fudgy homemade brownies completely from scratch topped with a decadent chocolate frosting. You'll never reach for a box mix again!

Fudgy Frosted Brownies Recipe

Rich and fudgy homemade brownies completely from scratch topped with a decadent chocolate frosting. You’ll never reach for a box mix again!

Rich and fudgy homemade brownies completely from scratch topped with a decadent chocolate frosting. You'll never reach for a box mix again!

 

I found this recipe from my mom in our family cookbook a few years ago when she was compiling it. I was helping her sort the pages into binders for everyone and this particular brownie recipe caught my eye. Related: Here’s an article on brownies. It’s called everything you need to know about brownies.. In the description, my mom had said that it was our family’s favorite recipe that we made every Sunday night.

It stood out to me particularly because I distinctly remember all of our Sunday night brownies– and they came from a box mix…….. (sorry Mom ????).

Rich and fudgy homemade brownies completely from scratch topped with a decadent chocolate frosting. You'll never reach for a box mix again!

Here’s the thing. I’m the oldest of six kids. And a lot of things changed when I left the house that I was never a part of.

For instance.. everyone in my family became a dog person my freshman year of college. I came home from my first semester and all of a sudden there was a dog inside the house. On the couches. On the beds. Under the kitchen table. Everywhere we went, the dog went.

To me, it was bizarre. That just wasn’t the way we did pets when I was a kid.

Another boat I missed– my family got all healthy while I was away at school. They may say different (like that they’ve been health conscious all along), but I don’t remember health being a big priority when I was living at home. And now they’re all like runners and conscientious eaters and stuff, and here I am…. with a dessert blog.

Womp womp womp.

I totally got left in the dust on that one.

And the brownies from scratch thing? Yeah, that didn’t happen back in my day. Which brings us full circle back to these apparently famous-in-my-family brownies that we’ve been making for years. And the dessert freak in the bunch, me, didn’t have a clue. ????

I finally sank my teeth into these for the first time about a month ago. The clouds parted and the heavens sang, and I asked my mom, “where can I get this recipe????“

And she said, “it’s the one we always make,” (like it’s the most obvious thing in the world) “it’s the one in the family cookbook.” ????

Rich and fudgy homemade brownies completely from scratch topped with a decadent chocolate frosting. You'll never reach for a box mix again!

I may have been the last one in my family in the loop here, but now I can finally share with you my family’s favorite brownie recipe and say with 100% certainty that it is THEE BEST. It’s rich and fudgy, and *omg* that creamy frosting!

Please, please, please– do me a favor and don’t do what I did: don’t sit on this recipe forever and not make it. There’s no reason for you to live one more day without the best brownies you will ever eat. Ever.

From my family cookbook to yours ❤️.

Easy chocolate bark filled with marshmallow cream swirls and Thin Mint cookies.

Marshmallow Swirl Thin Mint Bark Recipe

Easy chocolate bark filled with marshmallow cream swirls and Thin Mint cookies.

Easy chocolate bark filled with marshmallow cream swirls and Thin Mint cookies.

Bark is one of my favorite candies to make. It’s so easy, looks beautiful, packages nicely, and is so versatile. There are so many yummy versions you could make!

I’m especially in love with this Cowboy Bark (copycat) I posted just last week. It’s as gorgeous as it is delicious, and everyone knows that pretty food just tastes better!

Easy chocolate bark filled with marshmallow cream swirls and Thin Mint cookies.

This Marshmallow Swirl Thin Mint Bark combines some of my very favorite textures and flavors: rich semi-sweet chocolate, crunchy Thin Mint cookies, and creamy marshmallow fluff. You get a little bit of each in every bite, and it’s such a darn good combination!

I guarantee you won’t be able to stop at just one bite.

Single Serve Chocolate Molten Lava Mug Cakes made in a minute in the microwave

Peanut Butter Chocolate Lava Mug Cake Recipe

This single serve recipe is perfect for when you need a little chocolate fix but don’t want to make an entire cake!

Single Serve Chocolate Molten Lava Mug Cakes made in a minute in the microwave

WARNING: this is where diets come to die… in a rich, fudgy pool of decadent melty chocolate and peanut butter enveloped in a thick, fluffy cake.

I’m just saying.

Single Serve Chocolate Molten Lava Mug Cakes made in a minute in the microwave

Sometimes you just need chocolate cake rightnowrightnow. Right?

And when that craving strikes, you don’t want spend the time (and dirty dishes) slaving away over a full sized cake. And you really don’t want an entire cake sitting around, tempting you for days after the craving has passed (because, omg, I can eat an entire chocolate cake in one afternoon without even really wanting to– please tell me that’s not just me?!).

Enter: mug cakes. They are simple and easy, warm and fresh, and they’re ready RIGHT NOW.

It’s brilliant.

Single Serve Chocolate Molten Lava Mug Cakes made in a minute in the microwave

These little cakes are a little different from typical molten lava cakes. Because instead of slightly underbaking the cakes to create the lava center, I’m actually adding a brick of chocolate and a teaspoon of creamy peanut butter (!!!!!) to get all warm and melty in the center of this cake.

I prefer this method over the underbaking for a couple of reasons.

One, for some reason the uncooked cake batter “lava” has always kind of weirded me out. I don’t know why– it’s not like I don’t lick the bowl after I make a cake! But something about uncooked batter masquerading as melted chocolate… it just never seemed right to me. So there’s that.

Second of all… since we are microwaving these cakes rather than baking them, the heating method is kind of wonky. We’re dealing with cooking time in terms of seconds rather than minutes, so it’s nearly impossible to be as precise as we would need to be in underbaking the cake the exactly right amount of time. By using actual chocolate in the center, we eliminate the headache of trying to figure out how to keep the center unbaked while nuking the rest of the cake just enough. Fabulous.

Single Serve Chocolate Molten Lava Mug Cakes made in a minute in the microwave

I desperately wish that I had some ice cream on hand when I was photographing this. Wouldn’t a big scoop of vanilla plopped in this warm mug of melted chocolate and peanut butter just be divine?

All I had at the time was whipped cream, and that was pretty good too 🙂

Just a few simple ingredients and about 60 seconds is all you have standing between you and this cake. Enjoy!!

This is my new favorite chocolate chip cookie recipe!

Chewy Double Chocolate Chocolate Chunk Cookies Recipe

A super chewy cookie full of dark and milk chocolate chunks.

This is my new favorite chocolate chip cookie recipe!

If you’ve been around Something Swanky for the past year, you know that I am on a quest to find the perfect chocolate chip cookie. I’ve been chronicling my quest, sharing each recipe with you and my thoughts on what makes each recipe great or… not so much.

If you need a refresher (I know these posts have been getting father and father apart), here are my top 5 favorites:

5. Martha Stewart’s Chewy Chocolate Chip Cookies

4. AllRecipes.com #1 Rated Chocolate Chip Cookie

3. DoubleTree Hotel Chocolate Chip Cookies

2. KAF Chocolate Chip Cookies

1. ???? KAF Chocolate Chip Oatmeal Cookies ????

This is my new favorite chocolate chip cookie recipe!

I’ll be the first to admit that most of the chocolate chip cookie recipes have started to blur together. While I haven’t tried a recipe yet that I didn’t enjoy, those five have really stood out among the others.

And where does this recipe fall?

This recipe, Dahlia Bakery’s All-American Chocolate Chunk Cookies (a recommendation from one of my readers), might have just made it to my new favorite. Or at least my second. I’ll need to do a few more batches to know for sure, but either way– this is a darn good chocolate chip cookie.

This is my new favorite chocolate chip cookie recipe!

A lot of the reason these cookies are so good is because you need to use a really good, high quality chocolate. Two high-quality chocolates, actually. I chopped up 1/2 of two different Trader Joes pound plus bars for my cookies. I use TJ’s chocolate in my cookies whenever I can. Most other bakers I’ve talked to agree it is the best in cookie baking.

As the title implies, there’s double the chocolate in this recipe! Milk chocolate and semi-sweet chocolate chunks really take over the dough. This is a seriously chocolate-y cookie, in the best of ways. Be sure you have a tall glass of milk on hand!

This is my new favorite chocolate chip cookie recipe!

Another thing I really like about these cookies: you cream the butter and sugar together for a full 5 minutes. What does this mean?

It means you are seriously aerating these cookies. Adding that extra air ultimately helps them puff up in the oven. Which in turn leads to a bigger “deflate” after they’ve been removed from the heat. Which means thicker, chewier edges.

And that makes me really happy.

This is my new favorite chocolate chip cookie recipe!

The last thing that I really love about these cookies? They.are.huuuuuuuge.

I’ve said it before a million times, but I’ll say it again. When I eat a chocolate chip cookie, I want it to be the size of my face. And if it’s not the size of my face, it had better at least be the size of my hand. I don’t like small cookies!

Honestly. Why do small cookies even exist?

Anyway. THESE cookies are not small. Using an ice cream scooper, you scoop 1/4 cup of dough for each cookie! That’s about as big as you can go without having to get drastically creative with the bake time and temp. I experimented with a few bake times for these cookies, and I was really happy with 10 minutes in my oven. It kept the centers soft and slightly underdone with golden, chewy edges.

This is my new favorite chocolate chip cookie recipe!

If you’re a chocolate chip cookie freak like I am, put this recipe on your must-make list right away! It will be an instant favorite in your kitchen 🙂