Don’t be fooled, these deviled egg cookies might look like your standard party eggs on the appetizer table but they are meant for the dessert table!

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My original plan was to share these deviled egg cookies on April Fools’ Day because I legit fooled people into thinking they were deviled eggs, but alas I lost track of time and missed it by 2 days. Over the years I’ve not been the best at catching this holiday but I have shared plenty of silly-fun food recipes of the years.

For example: my recent carrot cake crepes, new ways of thinking of deviled eggs in the form of deviled potatoes and deviled strawberries, disaster turned fun holy crap cookies, rice krispie sushi for a nephew’s birthday, buckeye AND chocolate deviled eggs, and my every growing collection of Halloween and Cheetos recipes.

Some might say I have a thing for deviled eggs and deviled egg-like food. Some might be right, because obviously today is yet another silly deviled egg creation. This time instead of testing peoples limits by making a dessert filling for a real hard boiled egg white (it’s not that weird I promise, the egg white is just a mostly bland vehicle anyway) I went for something less scary for those that are not as adventurous – sugar cookies.

I baked these deviled egg cookies in an egg-shaped silicone baking mold a friend gifted to me for the sole purpose of making these (thanks Beth!). We had seen others online baking similar things but I had an idea – what if I dipped the tops in white chocolate to make them look like true egg whites? Sure enough if you dip them in white chocolate and lay them face down on wax paper, once they set and you peel them off they really do look like little egg white cavities ready to be filled with deviled egg filing. All that remained was a little lemon curd frosting for the filling and red sanding sugar for “paprika” to lock it in.

I do have to admit I was a little distressed that the white chocolate coated eggs weren’t perfectly shaped despite my best efforts to remedy the fact that the cookies obviously weren’t perfectly flat. However several people said they are more realistic to the struggles of peeling eggs to make deviled eggs which was hilariously accurate.

So instead of trying to make these again but *prettier* I decided to just go for it and share them in all their imperfect glory. The internet needs a little more reality even if it’s just in the chocolate coating of a cookie to make it look like a deviled egg. Even if deviled egg cookies are a bit of a distortion of reality – whoops!

DEVILED EGG COOKIES

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Yield: Approximately 20 Prep Time: 1 Hour 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SUGAR COOKIE

• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

TOPPING

• 6 oz. white chocolate candy coating
• 2 Tbsp unsalted butter, room temperature
• 2 Tbsp lemon curd
• 1/2 cup powdered sugar
• Yellow and red food coloring
• Red sanding sugar

Directions

1. Preheat oven to 350 degrees. Coat three 8-cavity egg-shaped silicone baking molds with nonstick spray; set aside.
2. In a large bowl, cream together the butter and sugar. Blend in the egg and vanilla just until incorporated.
3. In a medium bowl, sift together the flour, baking powder, and salt. Add to the butter mixture 1/3 at a time until incorporated.
4. Place a 1-1/2 tablespoon ball of dough into each cavity (I used a medium cookie scoop). Place silicone trays on a cookie sheet and bake for 15 minutes, rotating halfway through, or until the tops are slightly golden.
5. Remove from oven and immediately press an small indentation (where the egg yolk would have been if it were an egg) using the back of a measuring spoon. Allow to cool 10 minutes before inverting onto a wire rack to cool completely.
6. While the cookies cool, prepare the white chocolate. Line a flat tray with wax paper; set aside.
7. Melt white chocolate in a double boiler (or metal/glass bowl over a pot of lightly simmering water). Stir occasionally until smooth, and remove from heat.
8. Dip the top (flat side with indent) of the egg cookies into melted chocolate letting excess drip off. Place on wax paper, chocolate side down. Repeat with remaining cookies then refrigerate for 30 minutes or until set. 
9. While the chocolate sets, prepare the frosting. In a small bowl, beat together the butter, lemon curd, and powdered sugar until creamy. Add a couple drops of yellow food coloring and the smallest drop possible of red, mixing into the frosting to create a rich yellow color. Add a little milk or powdered sugar to reach desired consistency, but should remind you of deviled egg filling.
10. Spoon or pipe into the indentations of the cooled, white chocolate topped egg cookies. Sprinkle to red sanding sugar to resemble paprika. Serve immediately or store in an airtight container in the fridge.

Source: Adapted from my Sugar Cookie Spoons.

Keep you eyes on the pies, especially when it is this no-bake white chocolate pie topped with fresh raspberries. It will disappear before you know it.

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Not to be confused with the raspberry-white chocolate icebox pie this is another type of no-bake raspberry white chocolate pie. Even if the biggest differences are only in the crust (Oreo instead of vanilla wafer), the form of white chocolate in the filling (spread instead of melted), and raspberry garnish (whole instead of pureed).

The most important ingredient used was a new white chocolate spread Bob’s sister gifted to me – Nucolato white chocolate spread. We both love white chocolate so when we find something we buy it for each other. It’s the consistency of Nutella but obviously white chocolate. It’s incredibly delicious on its own but I wanted to finally make something with it.

With a pack of Post Malone Oreos form the crust (technically in a tart pan), I made this cheesecake-like no-bake white chocolate pie and topped it with fresh raspberries. As you can see I did also add a swirl of caramel on top but that’s totally up to you.

I brought this to my neighbors cocktail party and it was annihilated. For some reason actually worried it wouldn’t be eaten because cocktail parties usually involve more finger foods than things requiring a plate and utensils. Evidently that wasn’t as much of a deterrent.

Side note: yes that kitchen towel is perfect and you can get your own from my friends over at Love and Olive Oil (not at all sponsored I bought it myself).

NO-BAKE RASPBERRY WHITE CHOCOLATE PIE

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Yield: 12 Servings Prep Time: 4 Hours 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 24 Oreo cookies, finely crushed (about 2-1/2 cups)
• 4 Tbsp unsalted butter, melted

FILLING

• 1 cup Nucolato white chocolate spread*
• 1 (8 oz.) package cream cheese, room temperature
• 1/4 cup sugar
• 1 (12 oz.) container frozen whipped topping, thawed and divided
• 8 oz. fresh raspberries

Directions

1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate**. Chill for 30 minutes before filling.
2. In a large bowl, beat together the white chocolate spread, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 2 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
3. Refrigerate for at least 4 hours or overnight. Serve topped with raspberries and remaining whipped topping.

Notes

*Or whatever brand you can find. **I used a 10-inch tart pan but a 9-inch pie pan will also work, it will just be thicker.

Source: Adapted from my No-Bake Chocolate Hazelnut Pie.

Matcha white hot cocoa is the holiday drink of the season for all the matcha latte lovers out there. Whip up a batch for gift giving!

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I may not make a new flavor of homemade hot cocoa mix every year, but I’ve certainly made my fair share. After the chai hot cocoa I made two years ago I knew what had to be next – matcha!

Normally there is 1-1/2 cups of cocoa powder in the basic hot cocoa mix recipe but I wanted to make this matcha version with a white hot cocoa base. However, a little bit of matcha goes a long way and you only need 1/2-1 teaspoon per serving which if we use the high end equates to 1/2 cup for 2 dozen servings for this mix.

Due to the decreased volume I did consider increasing the amount of dry milk powder to make up for it but in the end decided to just leave it as is and reduce the amount of matcha white hot cocoa mix needed for each serving – reducing from 1/3 cup to a slightly mounded 1/4 cup.

The result was even better than I imagined, even though I already imagined the combination of a matcha latte and white chocolate to be delicious. And the color is extra fun for the season/holidays! I plan to bring this one along with a few other fun flavors to make a little holiday hot cocoa bar for family when we visit this coming week. Maybe serve them with some festive cookies because ’tis the season!

Other Homemade Hot Cocoa Mix Flavors:

• Brownie Batter
• Cake Batter White Chocolate
• Chai
• Cinnamon
• Dark Chocolate
• Malted
• Peanut Butter
• Red Velvet
• Salted Caramel

MATCHA WHITE HOT COCOA MIX

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Yield: 2 Dozen Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups nonfat dry milk powder
• 2 cup powdered sugar
• 1/2 cup matcha powder
• 1-1/2 cups* white chocolate chips

Directions

1. Whisk together all ingredients in a large bowl.
2. Working in two batches, pulse the ingredients in a food processor until the white chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make matcha white hot cocoa, put a slightly mounded 1/4 cup of the mix in a mug and whisk in 1 cup of hot milk**. Top with whipped cream or marshmallows.

Notes

*About one 12 oz. bag. **Not boiling, preferably 140-175F (60-80C).

Source: Adapted from my Homemade Hot Cocoa Mix.

Normally I crave decadent desserts but these lavender apricot thumbprint cookies are surprisingly light and delightful with a lavender cream cheese cookie base, apricot preserves, and white chocolate.

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I’m both excited for cooler temperatures as we transition towards fall but also scrambling to post all the summery recipes I made/remade but slacked on posting thus far. Technically summer isn’t over until September 22 so I have time.

However I’d be lying if I said I didn’t also have Halloween recipes already piling up to post as well. Guess this is my warning to prepare yourself for seasonal swings in recipes.

One such summery recipe are these lavender apricot thumbprint cookies. In the past I have combined the flavors of lavender with orange and white chocolate which results in a surprisingly good Froot Loops-like flavor profile. But I wanted to see what would happen if I used a slightly less acidic fruit in the form of apricots. So I made the lavender thumbprints and filled them with apricot preserves and drizzled them with purple white chocolate because why not?

I don’t think these cookies taste like Froot Loops cereal, but they are refreshingly delicious – somehow light despite being made with cream cheese and taste like you’re hanging onto summer.

I served these lavender apricot thumbprint cookies at our neighborhood happy hour that we hosted last week and they got rave reviews. One neighbor requested I make them for their daughters upcoming birthday!

I hope you give these a try before you dive into fall flavors. Just make sure you use dried culinary lavender, because not all lavender is created equal. If you buy just any old dried lavender it is often a more bitter/soapy tasting variety and could contain more pesticides (and thus not food safe). Save the regular stuff for air fresheners/decoration.

LAVENDER APRICOT THUMBPRINT COOKIES

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Yield: 3 dozen Prep Time: 1 Hour 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup unsalted butter, room temperature
• 4 oz. cream cheese, room temperature
• 1-1/2 cups plus 2 Tbsp sugar
• 1 egg + 1 egg yolk, room temperature
• 1 tsp vanilla extract
• 2/3 tsp salt
• 3 cups all-purpose flour
• 2-1/4 tsp baking powder
• 2 Tbsp dried culinary lavender
• 1 cup apricot preserves
• White chocolate, melted for garnish

Directions

1. In a stand mixer or large bowl with electric hand mixer, mix ingredients in order until fully incorporated (except apricot preserves and white chocolate). Shape dough into walnut-sized balls (I used my medium cookie scoop). Cover and chill dough in refrigerator for one hour.
2. Preheat oven to 375 degrees. Place 2 inches apart on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until barely golden.
3. Using the back of a spoon or your thumb, gently push a crevasse into the center of each cookie immediately after removing from oven. (Be careful not to push all the way through the cookie.) Let cool on cookie sheet slightly before transferring to wire rack.
4. Once completely cool, spoon a teaspoon of apricot preserved into the center of each cookie. Drizzle with melted white chocolate* if desired. Let set before serving.

Notes

*I used purple colored white chocolate candy coating.

Source: Adapted from my Lemon Poppy Seed Cheesecake Thumbprints.

Skip the sweetened condensed milk for a layer of cream cheese filling in these Seven Layer Cheesecake Bars topped with semi-sweet and white chocolate, butterscotch, pecans, and coconut.

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It should come as no surprise that after making seven layer brownies that I made seven layer cheese cake bars. But instead of a brownie crust I went back to the traditional graham cracker crust and instead of the sweetened condensed milk there’s cheesecake filling. Giveth back one traditional component of seven layer bars (AKA Hello Dolly bars) and taketh one away.

The Layers of Seven Layer Cheesecake Bars:

• Graham cracker crust
• Cheesecake filling
• Semi-sweet chocolate chips
• White chocolate chips
• Butterscotch chips
• Pecans
• Sweetened shredded coconut

I originally made these in honor of my undergraduate student’s last day working in our lab. When I asked if he had any requests for a going away dessert he replied with 7 layer bars, cheesecake, or something Oreo-flavored. So I combined two of them into seven layer cheesecake bars!

I almost made with this an Oreo crust to encompass all three. I may regret not doing so just a little bit but they were stellar regardless. Guess that just leaves the door open to yet an Oreo 7 layer bar version in the future. I’ve certainly made my share of different versions of this recipe and I doubt I will stop anytime soon.

My favorite recipes are those that can be easily modified based upon the season and frankly what I have in stock in my kitchen and/or pantry. Which is why I also have a bounty of chocolate chip cookie variations, cheesecake bars, deviled eggs, pizza, mojitos, etc.

Speaking of recipes with versatility, it occurred to me that the start of college football season is only a month away which means it’s almost time for another round of #PBchocSat! Time to brainstorm new peanut butter and chocolate buckeye recipes.

SEVEN LAYER CHEESECAKE BARS

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Yield: 2 Dozen Prep Time: 3 Hours 30 Minutes Cooking Time: 53 Minutes 53 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 10 oz. graham crackers, finely crushed
• 8 Tbsp (1/2 cup) unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 1/2 cup plain whole milk Greek yogurt
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup butterscotch chips
• 3/4 cups pecans
• 3/4 cup sweetened shredded coconut

Directions

1. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine graham cracker crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
4. Pour batter into crust and spread evenly. Top with semisweet, white, and butterscotch chips, followed by the pecans and coconut.
5. Bake 40-45 minutes* or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

Notes

*Cover with foil if the top browns too much.

Source: Adapted from my Birthday Cake Oreo Cheesecake Bars and 7 Layer Brownies.

Crushed vanilla wafers, vanilla pudding mix, and freeze dried banana powder set these banana pudding rice krispie treats apart from the rest.

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In case you weren’t aware, I am picky about banana pudding. Mostly that it should be vanilla pudding flavored with real banana, not banana flavored pudding. Doesn’t matter if you use boxed instant vanilla pudding with fresh banana slices, homemade vanilla pudding with fresh banana slices, or blend in caramelized bananas, as long as the banana is real and not just a flavoring we are good.

Even my banana pudding cookies used real bananas, albeit freeze dried and pulverized into a powder first but still real. So when I set out to make banana pudding rice krispie treats I decided to do the same. I almost caved and used banana flavored pudding because, as I learned from the first batch of my strawberry lemonade rice krispies, adding fresh fruit would not turn out well but then I remembered the magic of powdered freeze dried fruits.

Add some crushed vanilla wafers into the puffed rice cereal mixture, top with a drizzle of white chocolate and more vanilla wafer, and you’ve got yourself realistically flavored banana pudding rice krispie treats. Of course if you don’t mind banana flavoring or don’t want to deal pulverizing freeze dried bananas and use the banana flavored instant pudding packet instead, that’s your journey.

If you also feel so inclined, this would have probably been a great excuse to buy the mini vanilla wafers, and I considered it, but I decided to stick with the OGs. But they will likely disappear fast enough when I share them with my BBQ team down in Memphis this week that I will have to remake them just as an excuse to buy the minis.

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Friday’s #BBQWeek Recipes

• Banana Pepper BBQ Ribs from A Kitchen Hoor’s Adventures
• Crock Pot Baked Beans from Blogghetti
• Garlic Grilled Tomatoes from Blogghetti
• Green Bean and Potato Salad from Jolene’s Recipe Journal
• Grilled Chicken with Balsamic Peach Glaze from A Day in the Life on the Farm
• Italian Pasta Salad from Our Crafty Mom
• No Bake S’mores Pie from Karen’s Kitchen Stories
• Purple Margarita from Easy Recipes for One
• Strawberry Limeade from Art of Natural Living

BANANA PUDDING RICE KRISPIE TREATS

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Yield: 2 Dozen Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 5 Tbsp unsalted butter
• 1 (10.5 oz.) bag marshmallows
• 1 (1.85 oz.) pack instant vanilla pudding mix*
• 2 oz. freeze dried bananas, processed into a powder (~1/4 cup)*
• 6 cups puffed rice cereal
• 40 vanilla wafers, divided (16 crushed and 24 whole)
• 2 oz. white chocolate/bark/candy coating, melted

Directions

1. Coat a 9×13-inch pan with nonstick spray, set aside.
2. In large pot over low heat melt the butter. Add marshmallows and stir until melted and smooth. Remove from heat and stir in the pudding and powdered bananas. Add cereal and crushed vanilla wafers, stirring until well coated.
3. Spread mixture evenly in the prepared pan. Using buttered spatula, waxed paper, or greased hands, press mixture evenly.
4. While the bars are cooling, melt the chocolate. Drizzle over cooled treats and top with whole vanilla wafers. Allow to solidify before cutting into squares.

Notes

*If you don't mind the artificial banana flavor, or don't want to deal with making banana powder, you can just use banana cream flavored instant pudding.

Source: Adapted from my Hot Chocolate Rice Crispy Treats.

When it’s your birthday you can eat whatever you want, right? This birthday girl is eating a giant peanut butter and chocolate chip cookie stuffed with cheesecake – Funfetti cheesecake!

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Today is my 40th birthday!

Leading up to this day my husband did something extraordinary and made me a jumbo sized birthday advent calendar. At first it was cute but useful things like leaf-shaped clips for my climbing house plants, but then he stuck an 8-inch All-Clad frying pan in there to replace our previously abused pan. Then on the second to last day he went even bigger with tickets to the Harry Potter and the Cursed Child tickets! After that I told him he was setting the bar awfully high for the final spot and he simply replied “no comment”…

I have all the comments. In the last spot contained a shirt that read “There goes the sun – Total Solar Eclipse Iceland August 12, 2026”. It took me a second to realize what that meant – we are going to Iceland next year for the solar eclipse! He has owed me a trip there since he went without me right after our wedding in 2018 and not only are we going but when there is also an eclipse! As luck would have it we will also be there for our 8th wedding anniversary.

So yea, that escalated quickly. Here I was thinking it was just going to be a very thoughtful cute but giant birthday advent calendar, which I was more than happy with as it was, but he took it to the max and now I don’t think any other birthday from now on can compare. Or maybe now he’s set the bar too high – ha! He did say he thought about saving the Iceland surprise for next years birthday but said 40 is better than 41.

With that, I leave you with a non-SEO friendly recipe combining several of my favorite things into one: funfetti cake, cheesecake, chocolate chip cookies, and peanut butter. So this is a recipe for a giant multichip cookie (dark, white, peanut butter chips) stuffed with Funfetti flavored cream cheese, and lots of sprinkles on top. It’s the 40th birthday version of my peanut butter birthday bites or funfettinutter cupcakes.

You could divide it up into 4 smaller cookies, but it’s my birthday… and it’s Single Serving Sunday (for all you long timers)! I may not be single anymore but I can make a recipe just for me from time to time still.

FUNFETTI CHEESECAKE STUFFED GIANT MULTI CHIP COOKIE FOR ONE

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Yield: 1-4 Servings Prep Time: 15 Minutes Cooking Time: 25 MInutes 25 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIE

• 4 Tbsp unsalted butter, room temperature
• 1 Tbsp granulated sugar
• 3 Tbsp packed light brown sugar
• 2 Tbsp beaten egg
• 1/2 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1 tsp cornstarch
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup peanut butter chips
• 1/4 cup dark chocolate chips
• 1/4 cup white chocolate chips
• Rainbow sprinkles

FILLING

• 2 oz. cream cheese, room temperature
• 2 Tbsp white cake mix
• 1 tsp rainbow sprinkles

Directions

1. Preheat oven to 350 degrees* and line a small baking sheet with parchment paper.
2. In a small mixing bowl, cream together the cream cheese and white cake mix. Stir in sprinkles just until distributed. Shape into a 4-inch round disc, wrap in plastic wrap, and chill in fridge until ready.
3. In a medium mixing bowl whisk the butter and sugars until light and fluffy. Add egg and vanilla mixing until well combined. Add flour, soda, and salt, mixing until just combined. Stir in the chocolate chips just until distributed.
4. Scoop one half of the dough onto prepared baking sheet, shaping into a 5-inch round disc. Unwrap the cream cheese disc and place on top in the center of the cookie dough. Shape remaining half of cookie dough into another 5-inch round disc, place on top, and seal the edges. Top with rainbow sprinkles.
5. Bake in preheated oven for 20-25 minutes, or until no longer shiny on top. Let cool on baking sheet for 10 minutes then transfer to cooling rack. Enjoy with a tall glass of milk all by yourself!

Notes

*I cooked mine in my toaster oven. No sense heating up the entire oven for one cookie!

Source: Adapted from Giant Reese’s Pieces Peanut Butter Cookie for One.

My second favorite Easter candy is magicked into Easter 7 Layer Bars just in time for the holiday.

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There are a few recipes I make on repeat but change up the components and 7 layers bars is definitely one of them. Just for holidays alone I have one is Valentine’s Funfetti, a lucky 7-layer bar for St. Patrick’s Day, two for Halloween, and also two for Christmas. It seemed only fair that I finally make Easter 7 layer bars with the second best Easter candy – cadbury mini eggs.

The first is obviously Reese’s eggs – did you really even need me to say it?

Not the Cadbury creme or caramel filled eggs, and not even the regular milk chocolate Cadbury mini eggs, I am talking about the harder to find royal dark chocolate cadbury mini eggs. That sweet and crunchy candy shell over the less sweet dark chocolate is just perfection.

I have made other recipes with cadbury mini eggs for Easter before including bird’s nest krispie treats, Easter gooey butter cake, and cadbury egg cookies but it was time for the literal magic of the 7 layer bars.

The graham cracker base (1) is layered with semisweet (2) and white chocolate (3), slivered almonds (4), coconut (5), chopped Cadbury mini eggs (6), and sweetened condensed milk (7). Add some sprinkles if you dare for festive flair. Toss it in the oven for 25 minutes, patiently let it cool for at least 2 hours and then you can dig in!

CADBURY MINI EGGS 7-LAYER BARS

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Yield: 2 Dozen Prep Time: 2 Hours 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 Tbsp (1 stick) unsalted butter, melted
• 18 graham crackers (10 oz.), crushed
• 1 cup white chocolate chips
• 1 cup semisweet chocolate chips
• 1 cup slivered almonds
• 1 cup sweetened shredded coconut
• 1 cup chopped Cadbury mini eggs
• 1 (14 oz.) can sweetened condensed milk

Directions

1. Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
2. In a medium bowl, combine melted butter and graham cracker crumbs until  distributed. Pour into the prepared pan and press evenly into the bottom.
3. Evenly sprinkle the chocolate chips, almonds, coconut, and chopped Cadbury mini eggs over the graham crumbs. Pour the condensed milk evenly over the entire dish.
4. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
5. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife cut into 24 bars.

Source: Adapted from my Chocolate Coconut Pecan 7-Layer Bars.

These sweet strawberries and cream cookies have a little fresh basil to get you in the mood for spring!

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As of last week it is officially spring! While my garden may not be anywhere near close to be ready, I am ready to start dreaming about fresh fruits, vegetables, and herbs starting with these basil strawberries and cream cookies.

I’ve already enjoyed the combination of basil and strawberry in bruschetta, gelato, shortcakes, and cupcakes so why not cookies? So I took a classic flavor and added basil to strawberries and cream cookies, with real fresh strawberries and basil mixed with sweet white chocolate chips.

To be clear, these were made for a former coworker last fall before the last of my basil succumbed to the frost. She loves strawberries and herbs and they definitely were a hit! The basil is not over-powering, just enough to give some depth to the sweetness of these strawberries and cream cookies.

Need more spring recipes? It’s #SpringSweetsWeek Monday, Wednesday, and Friday so stick around and check out more recipes listed below.

• Butter Toffee from Art of Natural Living
• Carrot Cake Shortbread from Jolene’s Recipe Journal
• Flower Pretzel Bites from For the Love of Food
• Funfetti Easter Cupcakes from Hezzi-D’s Recipe Box
• Irish Apple Cake from A Day in the Life on the Farm
• Lemon Matcha Muffins from Cindy’s Recipes and Writings
• No Bake Salted Caramel Cheesecake from A Kitchen Hoor’s Adventures
• Small Batch Carrot Cake from Cheese Curd In Paradise
• Twix Cookie Cups from Crazy For Couponing

BASIL STRAWBERRIES AND CREAM COOKIES

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Yield: 3 dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/2 cups all-purpose flour, spooned and leveled
• 1/4 cup cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 2 Tbsp fresh minced basil
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 heaping cup white chocolate chips
• 1 heaping cup dices fresh strawberries*

Directions

1. Sift together the flour, cornstarch, baking soda, and salt; set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until light and creamy, about 2 minutes. Beat in the basil, vanilla, egg, and egg yolk until incorporated. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and strawberries by hand.
3. Rolls 2 tablespoons (medium cookie scoop) of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8-10 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Best enjoyed within 24 hours** or refrigerate in an air-tight container until a few minutes before ready to eat.

Notes

*Washed and dried prior to cutting. **The extra moisture due to the fresh strawberries is a happy place for mold to quickly grow.

Source: Adapted from my Blueberry White Chocolate Brown Butter Cookies.

Traditional buckeyes candies are getting into the spirit of fall. Chai spiced buckeyes have the same creamy peanut butter filling, seasoned with chai spices, and coated in white chocolate.

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It’s the first Big Ten conference game of the 2024 Ohio State Football season, so it’s time for this years buckeye flavor – chai spiced buckeyes!

In honor of fall and the continuation of #PBchocSat, I decided to simply add chai spice seasoning to my classic buckeye candy filling, but dipped them in white chocolate instead of regular to kind of emulate a chai latte. I almost named them chai latte buckeyes, but since there technically isn’t any milk in them I stuck with chai spiced.

Could you dip these chai spiced buckeyes in milk or dark chocolate? Obviously that choice is between you and your taste buds. Either way, they are most welcome while watching OSU play MSU tonight!

CHAI SPICED BUCKEYES

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Yield: Approximately 6 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 1 Tbsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp ground cardamom
• 4-5 cups sifted powdered sugar
• 6 oz. white chocolate candy bark
• 6 oz. white chocolate chips

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and spices. Add powdered sugar one cup at a time to reach desired consistency, then use hands to form a smooth stiff dough.
3. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolate and shortening together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes to set. Remove toothpicks and, if desired, carefully smudge the holes left behind with fingertip.

Source: Adapted from my White Chocolate Buckeyes and Chai Snickerdoodles.