I'm Beth. I like making your eyes happy. I bake (because food is awesome) and make crafty things! (Which means the majority of photos here are my own.)
These black and white brownie bars possibly had too many eggs in them because they were way too dense. The kind of dense where they’re hard to swallow. It was unfortunate, since they would have been good otherwise. The above picture is the only one I have…I took a test shot to see how they looked with the fabric (awful) and then gave up since they weren’t even that edible.
See a much better picture at Baking Bites!
My attempt at making a homemade Take 5 bar went surprisingly well. I tried to spread the melted chocolate as thin as possible, and once it was firm (placed in the freezer for 5 minutes), I layered chunky peanut butter, caramel and pretzel bits, and topped it with more chocolate. It didn’t taste exactly like a Take 5, but it was pretty close and was delicious in its own right.
I also made a caramel, coconut, and almond bar, so I suppose it was an almond joy with caramel and less coconut.
Hey, Chocolate Muffin. What’s with the disguise? You are too sweet and too cake-like to be a muffin. You’re a cupcake, silly.
Yumm. I excluded the walnuts and the almond topping, and instead topped some with leftover frosting (it keeps well in the freezer).
I had this recipe written down from a few years ago, but it seems to have come from allrecipes. Chocolate Chocolate-Chip Nut Muffins
These are the delicious chocolate blocks I used to make the chocolate pudding pie and these chocolate chip cookies! One block is dark chocolate, one is bittersweet, and in the middle is Trader Joe’s white chocolate (with a high percentage of cocoa butter).
tea-bag biscuits!
These are adorable…and, oh, the tea tags! Get in my mouth please.
Made by Trattoria da Martina
(Source: sandrakavital.blogspot.com, via chestchest)
Chocolate Chip Pecan Cookies (without the whole wheat flour)
Not the best chipsters I’ve made…maybe they needed salt. I should have just added pecans to another chocolate chip cookie recipe!
I was craving a graham cracker crust and had to find something to put in it, so I made a pudding pie! I’ve made it before but I don’t think I’ve taken a photo. It was super rich from a chocolate block I used, which is now gone…I definitely need another one!
Chocolate Pudding Pie from Williams-Sonoma (I didn’t make the topping and used a graham cracker crust instead of a chocolate crust)
Cake! I tried out the chocolate version of the Martha Stewart Living cake, and it was also delicious and similarly, the only good chocolate cake I’ve made, ever (not counting the flourless chocolate cake).
I cut the recipe in half again so that I had one layer of cake, but I wanted to try the vanilla again with different frosting, so I had one vanilla as well. The chocolate had chocolate sour cream frosting, and the vanilla had caramel frosting in the middle, and caramel-peanut butter on the top and sides!
I made this blueberry bread again with leftover frozen berries. I had pecans this time, which was an improvement. There’s no picture, but it was also delicious with chocolate chips (I was craving the bread in the second picture). I set aside some blueberry-free batter for a small loaf pan, and stirred in some mini chocolate chips.
Blueberry banana bread post (recipe)
Chocolate chip banana bread post (recipe)
I tried to make these turtles for Christmas but I over melted the caramels and chocolate! I couldn’t really taste the caramel; they probably would have been better as chocolate-covered pecans drizzled with caramel.
Chocolate-Caramel Pecan Clusters from Martha Stewart
