Nutella Gooey butter cake

Gooey butter cake…anytime this is said my ears perk, my tummy starts grumbling and my mouth starts watering. Gooey butter cake is almost the epitome of that desert that everyone loves and fights over to eat the last piece.

My sweety, Josh, loves gooey butter anything…he’s tried it all. Needless to say he had a huge chunk of this delightfully fun version of gooey butter cake! I mean adding Nutella to anything makes it somehow better right? I stumbled upon this recipe on two different blogs I follow, Plain Chicken and Let’s Dish Recipes.

First we just mix up a lovely chocolate cake mix with butter and egg. Then spread and smoosh into the bottom of your dish…as the base to your lovely gooey cake.

Next we take cream cheese, lots of gooey Nutella, egg, vanilla, butter, and powdered sugar…mix together toss on top of that lovely base we baked then put back into the oven. Yes, it will be gooey when you are trying to determine if it was done.

Nutella Gooey Butter Cake


  • 1 package devil’s food cake mix
  • 1 egg
  • 8 tablespoons butter, melted
  • 1 package 8 ounces cream cheese
  • 1 cup Nutella
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 16 ounce box powdered sugar

Cooking Directions

  1. Preheat oven to 350 degrees F.
  2. Combine the cake mix, egg, and butter and mix well with an electric mixer.
  3. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  4. To make the filling: In a large bowl, beat the cream cheese and Nutella until smooth.
  5. Add the eggs, vanilla, and butter, and beat together.
  6. Next, add the powdered sugar and mix well.
  7. Spread Nutella mixture over cake batter and bake for 40 to 50 minutes.
  8. Make sure not to overbake as the center should be a little gooey.

I dare you to wait until the dessert has cooled to try eating it…when it first makes its way out of the oven its delicious and gooey and warm…after it’s cooled its delicious and gooey…
This is one dessert that when shared with the ladies I work with…didn’t make it home.



Happy (Belated) Easter

Well, first off I want to start by saying Happy Easter to everyone. I’m a bit behind on my blogging. Been a bit busy and distracted lately with work and life.

I started out having a rather lovely weekend, involving a nice relaxing Saturday, I decided to tackle a project my Mom had on her “list,” this thing grows daily as she finds more tasks that she needs to do, yard work, housework, etc. Needless to say I figured me taking some gumption and doing this would be a nice surprise. Plus!!! It looks awesome!

I guess I could say what I did…we used to have a top waterfall by our front door, and then a waterfall leading down to a lower pond by our basement. Due to yard work and other things that went on the bottom pond got axed. Now a waterfall to nothing…it’s not that cool…or aesthetically appealing. My mom was thinking something floral or herbal in the sections would be really pretty. I not only agreed, I thought it was brilliant. Hence why I jumped at this task on her list.

Needless to say, draining the yucky water out of each section, drilling holes in the bottom, lining with rocks, and then covering with a thick layer of dirt was a fun task…and I’m not your typically get my hands dirty kind of girl. I wash my hands constantly when handling raw meats…so it’s hard to work in dirt. Yuck!

After accomplishing this feat of a project I decided that was it for me. I was done. I thawed some shrimp and added to some fun shaped pasta and made some shrimp mac and cheese. Not too shabby…

Sunday rolled in with a lovely day and a few more projects to complete. First, what was I going to cook from scratch this weekend that I could blog about, and also be something nice to enjoy for Easter? Raspberry Oat Bars! Yum! Plus, I’d found this lovely jar of Raspberry preserves at the store, that wasn’t Smuckers…so I knew the recipe was meant to be. No offense Smuckers, but I wanted something a bit more…

I got this recipe from Ziplist, my new iPhone addiction app. I highly recommend it if you don’t already use. Plus a lot of really great bloggers use the app directly on their blogs, so you can just click a button and add it to your recipe box/list.

Raspberry Oat Bars
adapted from All Recipes

¾ cup butter, softened
1 cup packed light brown sugar
1 ½ cups rolled oats
1 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
1 (13 ounce) jar raspberry preserves (originally called for 10ounce, what does one do with leftovers…)

1. Preheat oven to 400 degrees F. I like to use convection bake a lot, I just feel like my baking is a bit more even and I get happy little treats instead of sad…Grease a 9×13 inch pan, then line pan with parchment, grease parchment.
2. In large bowl, cream together the butter and brown sugar, until smooth. While this mixture is creaming. Measure out and combine in medium bowl your oats, flour, salt, and baking powder. Stir into the creamed mixture.
3. Now to get our hands dirty. Dive right in and crumble the mixture a bit until it’s a nice crumbly consistency. Take about half of the mixture and press into the bottom of the pan onto the parchment.
4. Next spread the preserves on the crust. Then crumble the rest of the mixture onto the top for a truly divine look.
5. Bake for 20 to 25 minutes in preheated oven. Until light brown. Cool completely, then enjoy!

Anywho, I didn’t take step by step pictures this time, I was too into making and baking and moving on to another task…spraying off all the nasty crap that falls from the tress in good ole Missouri…


Strawberry White Chocolate Donut Muffins

Around Valentine’s Day I stumbled upon a recipe from the Confessions of a Cookbook Queen for Chocolate Strawberry Donuts. They looked awesome! She even had this super cute donut pan that was in the shape of a heart. As I’m just really starting off on my journey of food, I definitely do not have the super cute donut pans like everyone else does. I turned her donuts into donut muffins…still tasted awesome!

I only changed a few things about this recipe when I made them, as I didn’t have any buttermilk…whooops. I also didn’t have my boyfriend here at the time to tell me that I could add vinegar to milk and make my own version of buttermilk. Seriously!?! What? Did everyone else know this but me?

Sometimes I wonder if Josh knows a bit more about cooking than he lets on, just so he can let me cook and clean up after myself all the time…just a thought. Ha ha. 

Back to the recipe…instead of buttermilk I used heavy cream, I think that really just accomplished making the batter a bit fluffier, and when they baked they were pretty much what I thought of a cake donut but much better. Clearly, that statement shows I wasn’t a fan of cake donuts to begin with. I always feel like I need 6 gallons of some kind of beverage to stomach one cake donut…again could just be me.

Once you’ve seen these tasty “donuffins”though you do kind of get curious about them. I will admit to having seconds…I think…

CHOCOLATE Drizzled STRAWBERRY and white chocolate DONUT muffins

Slightly adapted from Confessions of a Cookbook Queen
  • 1 Box Strawberry Cake Mix 
  • 3/4 cup heavy cream
  • 2 eggs, lightly beaten
  • 2 Tablespoons butter, melted
  • 1/2 cup chopped white chocolate
  • For the Glaze:
  • 1 cup powdered sugar
  • 3 teaspoons cocoa powder
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla


1. Preheat oven to 425. Grease muffin tin or spray with nonstick spray.
2. In the bowl of a mixer, combine cake mix, eggs, heavy cream, and melted butter. Beat on medium until just combined. Stir in white chocolate chunks. Scoop the batter into the muffin tins.
3. Bake for about 8 minutes, or until tops spring back when lightly touched. Allow to cool in pans for a few minutes, then remove to cooling rack. Make glaze.
4. For Glaze: In a medium bowl, whisk together the powdered sugar and cocoa powder. Add milk and vanilla and whisk until there are no lumps. If the glaze is too thick, add a bit more milk.
5. Drizzle the chocolate glaze over the donuffin for an extra hint of chocolate yumminess with each bite

Hope you enjoy!

Peanut Butter Cup Chocolate Chip Brownies

Typically any brownie no matter its size or shape is delightful and heavenly. Gone before you can even tell what type of brownie they are and what went into them. Melting chocolate down mixing in sugar, flour, and other delightful things and then shoving cookie dough into the middle…baking and then shoving a reese’s peanut butter cup on top and letting it melt just enough to melt into each bite.

Did I mention this recipe is a two-fer. You get two recipes for one dish. You have to have the recipe for the perfect brownies first before you can make the Peanut Butter Cup Chocolate Chip Brownies.

Slap some chocolates in a bowl with pieces of butter and melt them over heat, stir slowly until completely melted.

Look at this delightful chocolate that glistens and shines and ugh! I just want to eat the whole thing!

After you’ve gotten your brownie mixture somewhat prepared continue on to the remainder of the recipe…aka Cookie Dough…then oven…then cooling rack…then peanut butter cups.

Cookie dough! Oh my lordy! I used dark chocolate chips that made the slightly sweet dough a bit more delightful.

So I don’t know about anyone else, but I will tell you I really struggled with molding the brownie batter to my baking tins to allow me to not smoosh the cookie dough into the brownie. End result…a scoop and smooshing!

Before the smoosh

Before the smoosh

If you don’t like getting your fingers in your dough, you should probably grab a spoon or use the back rounded edge of your scoop and try and make the surface of the cookie dough meet the surface of the brownie mixture. I have no problems sticking my fingers in the batter, I’m sweet so therefore it makes life and things I bake that much sweeter. ha!

Peanut Butter Cup Chocolate Chip Brownies
Add a Pinch


    For the brownie crust:
  • 1 recipe Chewy Fudgey Cakey Brownies
  • For the chocolate chip cookie dough layer:
  • 1/2 cup butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 3/4 cups chocolate chips
  • For the peanut butter cup layer:
  • 12 peanut butter cups
A full tin of scrumptious brownies!
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Butter muffin tin and set aside.
  3. For the brownie crust:
  4. Melt chocolates and butter in a medium bowl in the microwave for 1 minute. Stir until well-combined and smooth. Reheat in 10 second increments if needed.
  5. Whisk in sugar and vanilla.
  6. Whisk in eggs, one at a time.
  7. Add dry ingredients, whisk until just incorporated.
  8. Scoop batter into prepared muffin tin. Lightly butter your fingertips and lightly press to form a crust, causing the sides to be higher than the center of the brownie dough.
  9. For the chocolate chip cookie layer:
  10. Cream butter then add sugars and mix until light and fluffy.
  11. Add eggs and vanilla.
  12. Mix until well-combined.
  13. Add flour, sea salt, and baking soda to butter mixture.
  14. Mix well and then stir in chocolate chips.
  15. Scoop chocolate chip cookie dough into the center of the brownie crust.
  16. Look at how puffy and delightful they look while baking!
    Baking instructions
  17. Place muffin tin in preheated oven on the middle rack of the oven. Bake for about 25 minutes or until toothpick inserted comes out with just a few crumbs.
  18. Remove from the oven and allow to cool for about 3 minutes.
  19. Run a knife alongside the edge of each muffin tin to assist in the release and then invert the muffin tin on top of a parchment lined wire rack.
  20. For the peanut butter cup layer:
  21. While the brownies are still warm to the touch, turn back right side up and place a large peanut butter cup on top of each brownie.
  22. Serve with a big glass of cold milk and a smile.

What a real brownie with no regrets looks like before you sink your teeth in and make it regret not being bigger…

I ran out of peanut butter cups…shoot…shouldn’t have been snacking on the products again…

Check out the melty goodness of those peanut butter cups when they sit on the fresh from the muffin tins. This is the stage where they are slightly melty and adhering nicely to the brownie muffin to make for an even bigger and better chocolate taste…

Hope you enjoy!

Ugly Cookies: Oatmeal Chocolate Chip w/ Marshmallows

Remember about a week or two ago when I posted a really scary picture of oatmeal cookies and called them ugly cookies? Well, here’s the dilemma of everyone who loves food. Sometimes you just make the most delicious and delightful tasting concoction ever, but it looks like baby vomit, poop, some indistinguishable toxic waste, or something that resembles brains…it just happens. I’ve decided to somewhat embrace the ugly side of food, because we all know that even though it may not look 100% fantastic, it’s all about taste.

I took a classic Chocolate Chip Recipe out of our Pillsbury Kitchens’ Cookbook, see picture below, and somehow managed to make it look horrible but taste really good. It’s still beyond me how I managed this, but there it is.

Original Recipe

Adapted from Pillsbury Kitchens’ Cookbook

3/4 c firmly packed brown sugar
1/2 c sugar
1/2 c margarine or butter, softened
1/2 c shortening
1 1/2 t vanilla
1 egg
1 1/4 c All Purpose Flour
1 c Quick Cooking Oats
1 t baking soda
1 t salt
6 oz package semi-sweet chocolate chips
6 oz marshmallows
1/2 c nuts or sunflower seeds (optional)

1. Preheat oven to 365.
2. In large mixing bowl combine first 6 ingredients; blend well.
3. Stir in flour, oats, soda, salt; mix well.
4. Stir in Chocolate chips, marshmallows and nuts (again these are optional); mix well.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
6. Bake at 375 for 10-12 minutes or until light golden brown.
7. Remove from oven and immediately remove from cookie sheet.

* note: do not use muffin tins or anything that will not contain a very quick spreading cookie dough. It will bake over and burn on the bottom of the oven (yes, I did that. ha).
Pretty much all of the ingredients you’ll need

The dry ingredients mixture, yummy check out those delicious rolled oats!

A rough idea of spacing on your cookie sheet.

Hey looky there, Marshmallows!

The results of an attempt at using a mini muffin tin for a super spreading cookie dough, not a wise move…

Just so everyone knows I had a very hard time keeping people from eating these tasty morsels. I took quite a bit of them to work and our department munched and enjoyed them all day and then my family ate quite a bit of the leftovers over the course of the week. So remember just because our treat may look burnt or ugly or really just unappetizing, doesn’t always relate back to the taste of it. Happy cooking!