All Things Yummy


    Just three ingredients is all it takes to create the ultimate, chewy, ooey-gooey, chocolate treat.


    Anytime, any place, So easy, so fast, so delish.


    3 Ingredient Nutella Cookies

    1 cup Nutella
    1 cup all-purpose flour
    1 large egg
    Jar of Nutella, refrigerated, for stuffing


    Preheat oven 350 F and line 2 trays with parchment. In large bowl, mix together Nutella and egg. Add the flour and stir til incorporated. Mixture will be thick. Roll tbsp of dough into ball and flatten in palm. Place on lined baking tray. Drop 1 tbsp of cold Nutella in center of cookie. Roll another tbsp of dough into a ball and flatten in palm. Place over the Nutella and press/pinch the edges of the two cookies together to seal. Repeat til dough is gone. Bake 6-8 min til set but not overcooked.

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    These make-your-own buttermilk pancakes are pure bliss. Fluffy in the center, crisp on the outside. Sort of sweet, slightly tangy, perfectly light and absolutely delicious. This will become your go-to recipe as it has mine.

    For an extra special treat, top with crisp, crumbled bacon and maple syrup before serving.


    Housemade Buttermilk Pancakes

    • 1 1/2 c milk
    • 4 tbsp white vinegar
    • 2 c all-purpose flour
    • 6 tbsp sugar
    • 2 tsp baking powder
    • 2 tsp baking soda
    • 1 tsp salt
    • 2 large eggs
    • 4 tbsp unsalted butter, melted
    • 2 tsp vanilla
    • Maple syrup
    • Optional: crumbled, crispy bacon or fresh fruit


    Combine milk and vinegar in small bowl and stir. Let sit 10 minutes. You could also use buttermilk for this step but I like this flavor better. Mix dry ingredients together in a large bowl. In a smaller bowl, whisk soured milk, egg and melted butter. Pour wet ingredients into dry and gently blend until flour is just incorporated. Don’t overmix, it’s okay to have lumps. Let batter sit, undisturbed for about 10 minutes. Do not stir at all.


    Melt 2 tbsp butter in a pan set to medium. Gently pour a ¼ cup of batter onto your frying pan or griddle. Don’t overcrowd pan with too many pancakes. Cook til bubbles appear on surface and then flip with a spatula and brown the other side.


    As desired top with crumbled bacon and maple syrup. Or butter, fresh fruit and syrup.

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    This DIY Doughnut Stand may very well be the single best party accessory of all time.

    And it’s so simple:


    • 2×6’ piece of wood. Sanded and smooth.  
    • Wooden dowels any size will work as long as you have a drill bit the same size. If you want to go tall with them, be sure to get thicker dowels so it will be sturdy when you pile on the doughnuts.


    • Drill holes through wooden board, leaving enough room so the doughnuts won’t touch when you put them on. Then push dowels in.
    • Slide on doughnuts and done

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    A chevron crust makes any pie chic and even more delicious.

    Simply make your favorite double-crust pie recipe… But prepare the crust as follows:

    Working on lightly floured surface, roll 1 dough round out into 14-inch circle. Set dough on parchment-lined baking sheet. Using sharp knife, cut chevron pattern into dough. Strips should be about 1 inch wide. Set baking sheet in freezer while you prepare bottom crust and filling.

    Roll out second dough round into 14-inch circle. To make it easy to transfer, fold dough into quarters and then unfold in prepared pie pan. Press dough into sides. Cut off all but 1 inch of overhanging dough. Refrigerate pie pan for 10 minutes.

    Remove top crust from freezer and bottom crust from refrigerator. Spoon prepared filling into bottom crust. Brush edge of crust with egg white. Working quickly, lay each chevron strip across pie. Trim excess dough and crimp the edges together. Brush chevron pattern with egg white and sprinkle with remaining tablespoon of sugar.

    Follow baking instructions in your recipe and voila!

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    What better to do with an ordinary bag of potato chips, a few caramels and a leftover bag of chocolate chips than make this outrageously decadent, over-the-top snack…

    Pip & Ebby’s Salted Chocolate Caramel Crunchers
    1 bag kettle style potato chips
    1 bag caramel bits or caramels unwrapped (
    1 bag milk or dark chocolate chips
    1 tbsp coconut oil
    Sea Salt

    Line 2 large baking sheets with wax paper. Coat with cooking spray, set aside. In medium bowl, combine caramel bits or unwrapped caramels with 2 tbsp water. Microwave in 30-sec intervals, stirring after each, til smooth. Dip individual chips halfway into melted caramel. Place on prepared sheets. Place sheets in fridge 10 min, or til caramel has hardened. Remove from fridge and transfer, on wax paper, to flat surface. Place clean sheet of wax paper over each baking sheet, coat with cooking spray. Melt chocolate chips and oil in microwave on medium power in 30 sec intervals, stir in between til melted. Dip caramel-covered chips into chocolate. Place onto newly prepared baking sheets. Sprinkle with sea salt. Place baking sheets back in fridge, 10 min, or until chocolate sets.

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    Chocolate Cups for Labor Day… Yep.

    This seriously simple, edible craft from Bakerella is so easy even your kids can do it. But so pretty and so much fun, they will be loved (and devoured) by everyone. Use for ice cream sundaes or pudding and wow your holiday guests.

    Blow up small balloons about halfway (balloons meant for water work best). After inflating, wash off and let dry. Spray each with a small amount of non-stick cooking spray.

    In microwave, melt semi-sweet chocolate chips in a microwave safe bowl in 30-second intervals on high. Stir in between each interval until melted.  Let cool slightly before using.

    Spoon small amount on wax-paper-covered baking sheet. Then take 1 prepared balloon and dip in chocolate enough so that it makes a bowl shape around the balloon.

    Remove from chocolate and place balloon gently on top of the chocolate pool on baking sheet. Repeat. When done, let set on the counter or in fridge.

    Once set, pop with a pin and gently remove the balloon. Fill with pudding or ice cream and devour.

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    I’m completely addicted to almond butter. Like for real. And while the jarred stuff is fine, homemade is yummier than you can possibly imagine.

    Try my oh-so-healthy, insanely delish recipe just once and you too will be hooked… forever.

    Maple, Vanilla & Flax Roasted Almond Butter
    2 c raw unsalted almonds
    2 tbsp coconut oil, melted
    2 tbsp whole flax seeds
    ¾ tsp ground cinnamon
    3 tbsp maple syrup, room temperature
    1 tsp vanilla extract
    ½ tsp sea salt or kosher salt

    Preheat oven 350ºF. Line baking sheet with parchment paper. Toss almonds with 2 TBSP maple syrup. Spread out on baking sheet. Roast 10-15 minutes, tossing periodically – do not burn. Remove and cool 3-5 minutes. Mix almonds in food processor 10-25 minutes, scraping down sides as needed, til creamy. Save oil, add all other remaining ingredients, including the last TBSP of maple syrup. Process continuously as you stream in oil slowly at top. Scrape sides, as needed, and process til smooth and creamy.

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    Dinner tonight… My Lemon & Garlic Roast Chicken that’s so easy, so effortless, and so delicious, it will bring tears to your eyes.

    1 (5 to 6 pound) roasting chicken
    Kosher salt & freshly ground black pepper
    1 large bunch fresh thyme, plus 20 sprigs
    1 lemon, halved
    1 head garlic, cut in half crosswise
    2 tablespoons (1/4 stick) butter, melted
    1 large yellow onion, thickly sliced
    4 carrots cut into 2-inch chunks
    10 small Yukon Gold or sweet potatoes cut in half

    Preheat oven to 425 degrees F.

    Remove chicken giblets. Rinse chicken inside and out. Remove excess fat/pin feathers. pat outside dry. Liberally salt and pepper inside of chicken. Stuff cavity with bunch of thyme and all of the lemon and garlic. Brush outside of chicken with butter and sprinkle liberally with salt and pepper. Tie legs together with kitchen string and tuck wing tips under the body. Place onions, potatoes, and carrots in roasting pan. Toss with salt, pepper, remaining thyme, and olive oil. Spread evenly around roasting pan and place chicken on top.

    Roast for 1 1/2 hours, or until the juices run clear when cutting between a leg and thigh. Place chicken and vegetables on platter and cover with foil for 20 minutes. Slice chicken and serve with vegetables.

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    This Food52 recipe for ice cream, doesn’t actually have cream in it at all. It’s a luscious, cool, make-ahead treat that proves you can enjoy smooth, creamy, decadent ice cream, dairy-free, and never know the difference:

    Strawberry Vanilla Coconut Ice Cream:
    1 1/2 c fresh strawberries
    3 c (or 2 cans) full fat coconut milk, with 1/2 c set aside
    2 tbsp arrowroot powder (sub: cornstarch or tapioca starch)
    1 vanilla bean, split down center, seeds scraped out (sub 1 1/2 teaspoons vanilla extract)
    1/2 c evaporated cane juice
    Pinch sea salt

    Prep ice cream maker. Add strawberries to food processor or blender, puree til smooth or nearly smooth (a little texture can be nice). Set aside. Whisk arrowroot with 1/2 c coconut milk til no lumps. Set aside. Heat remaining coconut milk just until bubbles form on edges of medium saucepan. Add cane juice, vanilla, sea salt. Whisk in arrowroot mixture slowly. Continue cooking til mixture has thick texture of custard. Remove from heat, chill overnight. The next day, mix custard and strawberry puree. Pour into ice cream maker, churn as per manufacturer instructions. Place in sealed container, keep frozen til ready to serve.

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    DIY Ring Toss

    Pour 1 Tbsp acrylic paint into a clean 12-oz glass soda bottle.

    Roll bottle to distribute paint; invert to allow excess to drip out. Set bottle upright and let dry. Repeat with 10-11 more bottles, using 3 paint colors. Arrange bottles in a fruit crate or sturdy cardboard box.

    Loosen screw on a 3” embroidery hoop ( and discard outer ring. Apply dab of hot glue to outside of inner ring. Attach a piece of yarn and wrap it around the ring; cut off excess and secure end. Repeat with 11 more embroidery hoops, using 4 yarn colors.

    Set up bottles and play!

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    The Mr. Potato Head Sundae at Brooklyn Farmacy and Soda Fountain may be the most inventive and delicious ice cream treat there is.

    Vanilla Ice Cream topped with peanut butter, warm caramel, fresh whipped cream…a nd oh yes, crushed kettle potato chips throughout!

    You know you want the recipe…. And lucky you, it’s right here:

    Caramel Sauce:

    1 c water

    3 c cane sugar

    1/4 c honey

    1 1/2 c heavy cream

    1/2 c unsalted butter, cut into 16 pieces

    1 1/2 tsp pure vanilla extract

    1/2 tsp sea salt



    1 (4 oz) scoop of vanilla ice cream

    1 (2 oz) scoop of vanilla ice cream

    1 oz of salted kettle-style potato chips, slightly crushed

    1/4 c peanut butter

    1/4 c caramel sauce

    1/2 c sweetened whipped cream



    Pour water into large, heavy saucepan with high sides. Add sugar in a stream into middle of water, being careful to keep the sugar in the middle of the pan to avoid sugar crystals forming on the edges of the pan. Pour honey into middle of pan. Bring mixture to boil without stirring. Cook until it’s a dark amber color or when it registers 305F on a candy thermometer, 10-15 min. If any residue forms on surface, use spoon to scrape off.


    Remove pan from heat, add 1/2 c cream. Mixture will bubble and spit, stand back and let settle for a moment before adding remaining cream. Whisk until cream is incorporated, then start adding butter, 3-4 pieces at a time, whisking for 10-15 seconds before adding more butter. Continue to whisk until butter is melted and incorporated. Add in the vanilla and salt.


    Store in glass jars in fridge, up to 2 weeks. Recipe yields 4 cups, but you only need 1/4 c for each sundae.



    Place 4 oz. scoop of ice cream in middle of a bowl. Top with 2 oz. scoop. Place potato chips around the ice cream. If needed, microwave the peanut butter in 10-second intervals, stirring in between, until pourable. Pour over ice cream. Top with caramel sauce, then whipped cream. Serve immediately.

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    There’s no more perfect cake for a summer birthday or BBQ. And it’s so easy absolutely anyone can create it in minutes!

    Just take a simple, store-bought ice cream cake and top it with a mound of thick chocolate ganache.

    Let run down the sides. Top with a cone for the look of a melted ice cream treat… And don’t forget the sprinkles!

    2 cups chocolate chips (milk or dark)
    3/4 cups heavy whipping cream

    Mix cream and chocolate in a bowl. Microwave in 30 second intervals, stirring in between, til melted. Whisk til smooth. Use immediately.

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    This brilliant No-Churn Espresso Ice Cream from Food52 and Nigella Lawson means almost no work no prep and no ice cream maker.


    The sugar and booze keep it from getting hard and icy; the whipped cream provides air (and, yes, cream); the thick condensed milk helps do the work of custard. 


    The ice cream will have a creamy, almost buttery smoothness. The first time, I whipped it a bit too far and it had a more noticeably buttery quality — not the worst problem, but an avoidable one. The sweet spot is just when the whisk leaves trails in the bowl (I was trying to be proper and hold a soft peak when I lifted the whisk out — no need). 


    It’s the perfect beat-the-heat indulgence—any time, anywhere you have freezer and a craving for ice cream!


    Find all kinds of flavor variations here:


    No Churn, Almost no Work Espresso Ice Cream

    1 1/4 c heavy or double cream, well-chilled
    2/3 c sweetened condensed milk
    2 tbsp instant espresso powder
    2 tbsp espresso liqueur


    Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, latte-colored airy mixture.


    Fill 2-one pint airtight container(s), and freeze for 6 hours or overnight. Serve straight from the freezer.


    Serve it with a chocolate sauce or squish between brioche buns, donuts or cookies.

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    Can you imagine anything better than Salted Dark Chocolate Rolo-Filled Cookies? Me either.

    Thank you #ringfingertanline - I’m obsessed.


    • 2 c flour
    • 2 tsp cornstarch
    • 1 c dark cocoa powder
    • ½ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp salt
    • 4 oz dark chocolate with almonds and sea salt (regular dark chocolate will also work! This is just what I had on hand)
    • 2 oz milk chocolate
    • 1 tsp instant espresso powder
    • 2 sticks butter + 2 tbsp butter or shortening for melting chocolate
    • 2 ½ c granulated sugar
    • 4 large eggs
    • 2 tsp vanilla extract
    • Sea salt for sprinkling
    • 1 bag Gharidelli 60% chips
    • 48 rolos
    • Fleur de sel for sprinkling


    Sift dry ingredients together twice and whisk until completely combined. In a double boiler, melt chocolate with instant espresso powder and 2 tbsp butter (or shortening). Cream remaining butter and sugar with paddle attachment in stand mixer. Beat in eggs one at a time, then vanilla. Add in chocolate mixture and continue mixing. Add in dry mixture and beat until just combined. Stir in chocolate chips. Using a tbsp sized scoop, fill half the scoop with dough, then place rolo face down in the center, then cover the rest so you have a heaping tbsp full. Place on greased baking sheet and bake at 325 for 10 min per batch. Top with fleur de sel while still warm. Allow to cool for 10 min before serving.

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    Homemade Pop Tarts… Why not?

    Easy-breezy, sticky-sweet, ooey-gooey, handmade goodness. Thanks for the inspiration

    1 package Pepperidge Farm Puff Pastry (thawed)
    Assorted fillings: peanut butter, Nutella, jam, chocolate fudge, marshmallow creme, lemon curd, flavored cream cheese, and anything else you can dream up
    1 egg lightly beaten with 1 tbsp water
    1 cup powdered sugar
    2 tablespoons milk
    See below for ingredients for flavored glazes

    Line large baking sheets with parchment paper. Preheat oven 375 F. Lay thawed puffed pastry sheets on floured surface and roll out to create larger rectangles. Using sharp knife, score both equally to create an equal number of rectangles. Spoon 1-heaping tbsp of filling onto each rectangle on first sheet of dough. Cover with the second sheet of dough. Cut along scored lines with pizza wheel or ravioli cutter to create tarts. Depress edges with fork to seal. Brush with egg wash, put on lined baking sheet, bake 18-22 min, til golden and puffed.

    While baking, make glaze: Use fork to whisk powdered sugar and milk together. For thicker glaze add more powered sugar. For vanilla glaze stir in 1/4 tsp vanilla extract. Same goes for maple or almond with maple or almond extract. For fruit glaze stir in 1 tbsp jam. For lemon glaze stir in 1 tbsp lemon curd. For chocolate glaze stir in 1 tbsp cocoa powder. Drizzle glaze over still warm pop tarts. Try not to mix up the flavors! Serve immediately. Enjoy!

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