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My neighbor Sally and I were talking the other day about all of the fattening desserts that we love to indulge in from time to time. Sally said she had tried this dessert called “Death By Chocolate Cake” at a party last weekend. I asked Sally what the heck kind of party she was at and she it was a direct sales party for some sort of makeup. I’m glad I didn’t have to go haha! However, I wouldn’t have minded having a slice of that cake.

Sally assured me that you don’t really die from eating this cake, and it was incredibly good. She also said that it only takes about 35 minutes to make. Okay, so now I totally have to make this cake and share the recipe with all of you. Yay, me!

Recipe courtesy of Elizabeth Ann’s Recipe Box.

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Quick Tip: Serve this cake with your favorite ice cream or whipped cream.

If you are looking for a dessert that is so rich your lips want to suck back into your mouth to get a taste, these chocolate butterscotch caramel bars are for you! I was chatting with my neighbor Sally the other day under this huge maple tree in my yard. For once, I was telling Sally about an amazing dessert recipe that I had found, usually, it’s Sally who lets me in on all of the remarkable recipes of the world. Well, wouldn’t you know it, good old Sal topped me with this fantastic recipe for chocolate butterscotch caramel bars. I’m glad that she did!

Sally led me to The Pioneer Woman’s website and showed me a photo of these amazing bars. Oh. My. Word. I think I was almost ready to lick the computer screen! These bars are simple to make and taste absolutely fantastic. You won’t be sorry that you made them, I promise 🙂

Recipe and photo courtesy of The Pioneer Woman.

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Quick Tip: If you use a rectangular pan, you may need an additional can of dulce de leche to cover the surface.

Girl (or guy), are you having one of those days? Cheer up buttercup because this cake is going to make it all better. Whenever I’m feeling glum, I bake a cake. Why? Well, The Golden Girls always turned to sugary goodies when they were having a bad day, and it worked for them. Who wouldn’t want to be peppy like Rose Nyland?

Another reason to bake a cake of this magnitude when you’re feeling blue is calorie deprivation. Everyone knows that when you eat cake due to be sad, the calories don’t count. Right? That’s true, isn’t it? Of course, it is, my best friend would never lie to me…

So, are you ready for a chocolate covered therapy session?

Recipe courtesy of The New York Times Cooking column.

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When you think of plating lovely asparagus, the last thing you think of it on, is a tart.

But that’s the best thing about this bite size amuse bouche!

Hollandaise seems to be the perfect union with asparagus flavors, and even the kids love these…

even if they eat them with one pinkie up! 😉

This recipe serves 4-6 people and is ready in about an hour.  Don’t worry, though, it’s all worth it!

Make sure you let the asparagus completely cool on the tart, before drizzling the sauce.

Our friends at 12 Tomatoes had this to say about this dish:

“We love the combination of salty cheese, earthy asparagus, and sweet and tart balsamic vinaigrette here, not to mention how cute it looks all sliced up! It makes a lovely addition to any springtime spread, particularly brunch (our favorite meal). When we want to wow our friends and family, we whip up this savory tart – they’re always amazed at how elegant it is, and we’re always amazed at how easy and delicious it is!”

Recipe and photo courtesy of 12 Tomatoes

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And BOY was it a flavorful ceremony!

So many people are scrambling around wondering what to do with those left over eggs from the holiday.

Rather than the typical deviled egg, or normal egg salad with relish, I wanted to check out something different.

Avocado is the perfect solution here, because it has the same consistency as hard boiled eggs.

This recipe is ready in only 15 minutes and serves up to 6 people.

I bet you didn’t realize this recipe is also 100% mayo free!  So healthy is hidden here!

That being said, you can still sprinkle a tiny bit of bacon on the top…shhhhh I won’t tell!

As our friends at Diethood state:

“Avocado Egg Salad – Mayo-free, chunky and delicious egg salad with avocados, crunchy bacon, green onions, dill, lime juice and yogurt. This egg salad can be served as an appetizer, a side dish or as a filling for those delicious sandwiches.”

Recipe and photo courtesy of Diethood.

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You would absolutely never believe that chocolate chip cookies was a way to use up old Easter or hard boiled eggs.

But STOP the presses, because these cookies are chewy, gooey, and best of all?

You’re not wasting food.  You can move entirely out of the conventional box of a simple egg salad or deviled egg.

This recipe takes about 15 minutes to bake and makes about a dozen or so, depending on size.

I made these for my kids, and they said they were super soft and chewy.  I got a thumbs up! 😀

I threw in some walnuts because I like a little chewy and a little crunchy, all in one.

Either way, what an excellent way to reuse hard boiled eggs!

As our friends at Back for Seconds state:

“You seriously cannot taste any egg in these cookies. I promise. They are chewy and soft with crisp outer edges. They have a deep, rich flavor from the brown butter and brown sugar, and they are loaded with 2 kinds of chocolate chips! They have a touch of cinnamon too, which adds such a nice flavor without being overly cinnamony.

Please, do yourself a favor and take a couple of those extra Easter eggs you have laying around, and bake these cookies! Then come back and tell me I’m not crazy after all.”

Recipe and photo courtesy of Back for Seconds.

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Ok…so it’s a play on words, but truly, who wouldn’t love a cupcake frosted with chocolate ganache?

The frosting is like looking into a shiny mirror of chocolate.  I mean, you can practically see yourself!

Forget about that cheap, store bought can of grainy sugar frosting.

This dessert is simply heavenly, and super easy to make.

With a hint of coffee and whipped in heavy cream, it’s no wonder these treats never last!

This easy recipe makes about a dozen cupcakes and is ready in under a half of an hour.  

Careful about transporting these ones, as they can get pretty messy, but they’re well worth it…anytime!

If you don’t like the coffee bit, skip it!  No biggie!  I do that often with my kids, and they still love it!

Or why not double the batch and bring some to co-workers and neighbors.  you’d be surpirised at how many favors you get in return! 😉

Recipe and photo courtesy of  The Food Network

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