Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying out his dishes. Brunch @ Bobby's, by Bobby Flay This book has 140 recipes and they're divided into 8 sections . . . Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads and Savory Side Dishes. Each section has mouthwatering recipes and while none of them sound complicated to make, they do range from really easy to a little more involved. There are a lot of unique twists to classic dishes (like making banana bread with browned butter and adding blueberries) and a lot of dishes I have never tried before, but sound delicious. I do wish there were more pictures, but the pictures that are in the book are gorgeous. Like true Bobby style, his recipes do not skimp on ingredients, but you know they are loaded with big flavor. Some of the recipes I can't wait to try are: Cast Iron Home Fries with Creamy Garlic Dressing, Patatas Bravas Home Fries, Bacon and Hash Brown "Quesadilla", Gingerbread Pumpkin Waffles, Zucchini Pancakes and Roasted Jalapeño Cilantro Cream Cheese. Overall, if you are wanting to take your brunch recipes to a whole new level, then you will like this book. I do have to say, I feel like a lot of these recipes are aimed towards adults and I am not sure a lot of kids would eat them. For this review, I went with his Orange French Yogurt Cake. Bobby describes the texture as a cross between a muffin and a loaf cake. Although, I consider it more of a quick bread then a cake, since it's baked in a loaf pan. The flavor was fantastic. It has a great sweet orange flavor and the texture is amazing. It uses a combination of melted butter and oil. It's not too light and not too heavy. It stayed fresh for several days and the shiny marmalade glaze on top is sticky and has a delicate orange flavor. I thought this was really good. I enjoyed mine as is, but it would also be delicious served with a scoop of vanilla ice cream. Orange French Yogurt Cake adapted from: Brunch at Bobby's (Printable Recipe) 4 Tbl. unsalted butter, melted and cooled slightly 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 c. plain Greek yogurt 1 c. sugar 3 large eggs 2 tsp. grated orange zest 1/2 tsp. vanilla extract 1/4 c. canola oil 1/4 c. orange marmalade 1 Tbl. Grand Marnier (I used water) Preheat oven to 350 degrees. Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray. Sift the flour, baking powder and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture until just combined. Transfer the batter to the prepared pan. Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown). Remove from oven and cool in the pan for 5 minutes. Run a knife around the edges to loosen and remove from pan. Cool completely. Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set before cutting the cake into slices and serving. I received a copy of this cookbook, from Blogging for Books, for the purpose of this review. All opinions expressed herein are my own.

I have a new obsession. THE WALKING DEAD. Have you seen it? There was a marathon around New Years and "The Mr." recorded 43 episodes. I did not want to start watching it. I mean . . . a show about zombies? Now, all I can say is I was hooked at the 1st episode. We have been staying up way too late watching this show. We will finish an episode and say "let's just watch the very beginning of the next episode to see what happens", then before we know it, the next episode is over. The Suspense . . . I can't take it. Talk about heart pumping drama the ENTIRE episode. Anyway, since we stayed up until 3 a.m. watching this show, we needed a good hearty breakfast to get us up and going. I am one of the biggest cornbread lovers out there. I love these Cornmeal Buttermilk Biscuits, these Famous Dave's Cornbread Muffins, this Pumpkin Cornbread and now these Cornmeal Pancakes. I guess you could say if it has cornmeal in it, then I will like it :) These pancakes are delicious and they have a great texture. I usually make pancakes once or twice a month and my favorite pancakes are now going to have to take turns with these new pancakes. You know what would be amazing? Smothering them with Cinnamon Honey Butter or Coconut Oil Honey "Butter". I can just taste it now. Fluffy Cornmeal Pancakes adapted from: Cook's Country (Printable Recipe) or (Printable with Picture) 1 1/4 c. cornmeal 1 3/4 c. buttermilk, divided 2 Tbl. unsalted butter, cut into cubes 3/4 c. all-purpose flour 2 Tbl. sugar 1 3/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 eggs In a large glass bowl, whisk together the cornmeal and 1 1/4 cups of buttermilk. Add the cubed butter. Cover bowl with plastic wrap and microwave for 60-90 seconds until edges are just set, stirring halfway through. Let sit for 5 minutes with the plastic wrap on. This will help prevent the pancakes from being gritty. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the remaining 1/2 cup of buttermilk and two eggs. Remove plastic wrap from cornmeal mixture and whisk in the egg/buttermilk mixture. Then, pour in the dry ingredients and stir until just combined. Allow pancake batter to sit for 10 minutes. Set griddle at 350 degrees and grease (I used a little coconut oil). Use 1/4 cup of batter per pancake and pour onto griddle. Cook for 2 minutes, flip and cook another 2 minutes or until lightly browned and cooked through. Set on a wire rack over a baking sheet and keep warm in a 200 degree oven while you finish cooking the remaining pancakes. Serve with butter and syrup. Makes around 14 pancakes.

What a delicious twist to a family favorite recipe. We make this Lemon Zucchini Bread many many times each year. This time I added some fresh raspberries I picked up at the corn stand. Lemon and Raspberries . . . such a great combo. The sweet bread paired with the slightly tart raspberries made this bread loved by all. The house smelled sooooooo good while it baked. Homemade bread smells amazing any time it's baking, but with fresh raspberries, it added an amazing fruity aroma. So irresistible that it was hard to wait for it to cool before slicing it and digging in :) The zucchini dissolves during baking and if you peel it, you can't even tell it's in there. This bread is so soft and moist and don't forget about the sweet lemony glaze on top. Oh my goodness. You might also like: Lemon Zucchini Bread Orange Poppy Seed Zucchini Bread Lion House Zucchini Bread Lemon Raspberry Zucchini Bread From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) 2 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 2 eggs 2/3 c. sugar 1/2 c. canola or vegetable oil 1/2 c. buttermilk grated zest of one lemon juice of one lemon (about 2 Tbl.) 1 c. grated zucchini (peeled or unpeeled) 1 1/4 - 1 1/2 c. fresh raspberries Lemon Glaze 1 c. powdered sugar 1 tsp. meringue powder, opt. (this helps the icing harden) grated zest of one lemon 1/4 - 1/2 tsp. lemon extract, opt. 1/2 - 1 Tbl. milk, as needed (or lemon juice) Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan (I like to line mine with parchment paper and spray with cooking spray, so I can easily remove the bread from the pan); set aside. In a medium bowl combine the flour, baking powder and salt; set aside. In a separate large bowl whisk the eggs, sugar and oil together. Add the buttermilk, lemon zest and lemon juice and stir until combined. Stir in the zucchini. Add the dry ingredients to the wet ingredients and stir until almost combined, then add the raspberries and carefully fold together until just combined and evenly distributed. Pour batter into prepared loaf pan and spread out evenly. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack and cool completely. Top with Glaze and allow to harden. Slice and serve. For the Lemon Glaze: Combine powdered sugar and meringue powder in a small bowl. Add the lemon zest, lemon extract and 1/2 Tablespoon milk or lemon juice. Stir together until smooth and creamy. If glaze is too thick, add a little more milk or lemon juice. Pour over cooled bread. Jenn's Notes: I usually peel half of my zucchini. Base Recipe adapted from: Nancy Creative Linked up to Weekend Potluck!

These are one of the BEST magic cookie bars you will every put in your mouth. After just one bite, you will be in Heaven. Pin for Later Explain this to me . . . why is it that on a weekday, when my alarm goes off and it's time to get up for work, I am dead tired, but when the weekend rolls around and I can't wait to sleep in, my eyes pop open (without an alarm) at the same time as the weekday and I am wide awake???? It doesn't make sense. I just want to sleep in until at least 9 a.m. please :) Saturday morning, I was wide awake at 7 a.m. Maybe I was too anxious to try out this new recipe I had been planning all week. We had treats at work last Tuesday and one of my co-workers brought in Magic Layer Bars. I LOVE her Magic Layer Bars. BUT . . . I got to thinking. How about an Almond Joy version and use chocolate graham crackers instead of regular, almonds instead of pecans and add loads of coconut. I wanted a thick bar and I remembered pinning Sally's Ultimate Magic Cookie Bars awhile back. Rather than using a graham cracker crust, she created a graham cracker cookie crust. BEST DECISION EVER, SALLY. The crust is thick and soft and chewy and is guaranteed to become a base of many recipes to come. The result is DIVINE, DECADENT, SINFUL, RICH, AMAZING, IRRESISTIBLE. Okay, okay, so I really really loved these bars. They totally reminded me of an Almond Joy. You need to try this recipe ASAP. Almond Joy Magic Cookie Bars From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) Cookie Crust: 1/2 c. unsalted butter, room temperature 3/4 c. light brown sugar, packed 1 tsp. vanilla 1 egg 1 c. all-purpose flour 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers) 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. semi-sweet chocolate chips Layers: 3/4 c. mini semi-sweet chocolate chips 1 3/4 c. shredded sweetened coconut 1/2 c. sliced almonds about 12 oz. sweetened condensed milk (not quite one can) Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy. Add the vanilla and egg and mix until combined. Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined. Stir in the chocolate chips. Press graham cracker dough evenly into the bottom of your prepared baking pan. Bake for 5 minutes. Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds. Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips. Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes). Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven. Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into 9-12 squares. DO NOT cut the bars while they are still warm or the gooey filling will run all over the place. Jenn's Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect. Base Recipe adapted from: Sally's Baking Addiction Linked up at Weekend Potluck!

Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying out his dishes. Brunch @ Bobby's, by Bobby Flay This book has 140 recipes and they're divided into 8 sections . . . Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads and Savory Side Dishes. Each section has mouthwatering recipes and while none of them sound complicated to make, they do range from really easy to a little more involved. There are a lot of unique twists to classic dishes (like making banana bread with browned butter and adding blueberries) and a lot of dishes I have never tried before, but sound delicious. I do wish there were more pictures, but the pictures that are in the book are gorgeous. Like true Bobby style, his recipes do not skimp on ingredients, but you know they are loaded with big flavor. Some of the recipes I can't wait to try are: Cast Iron Home Fries with Creamy Garlic Dressing, Patatas Bravas Home Fries, Bacon and Hash Brown "Quesadilla", Gingerbread Pumpkin Waffles, Zucchini Pancakes and Roasted Jalapeño Cilantro Cream Cheese. Overall, if you are wanting to take your brunch recipes to a whole new level, then you will like this book. I do have to say, I feel like a lot of these recipes are aimed towards adults and I am not sure a lot of kids would eat them. For this review, I went with his Orange French Yogurt Cake. Bobby describes the texture as a cross between a muffin and a loaf cake. Although, I consider it more of a quick bread then a cake, since it's baked in a loaf pan. The flavor was fantastic. It has a great sweet orange flavor and the texture is amazing. It uses a combination of melted butter and oil. It's not too light and not too heavy. It stayed fresh for several days and the shiny marmalade glaze on top is sticky and has a delicate orange flavor. I thought this was really good. I enjoyed mine as is, but it would also be delicious served with a scoop of vanilla ice cream. Orange French Yogurt Cake adapted from: Brunch at Bobby's (Printable Recipe) 4 Tbl. unsalted butter, melted and cooled slightly 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 c. plain Greek yogurt 1 c. sugar 3 large eggs 2 tsp. grated orange zest 1/2 tsp. vanilla extract 1/4 c. canola oil 1/4 c. orange marmalade 1 Tbl. Grand Marnier (I used water) Preheat oven to 350 degrees. Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray. Sift the flour, baking powder and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture until just combined. Transfer the batter to the prepared pan. Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown). Remove from oven and cool in the pan for 5 minutes. Run a knife around the edges to loosen and remove from pan. Cool completely. Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set before cutting the cake into slices and serving. I received a copy of this cookbook, from Blogging for Books, for the purpose of this review. All opinions expressed herein are my own.

These are one of the BEST magic cookie bars you will every put in your mouth. After just one bite, you will be in Heaven. Pin for Later Explain this to me . . . why is it that on a weekday, when my alarm goes off and it's time to get up for work, I am dead tired, but when the weekend rolls around and I can't wait to sleep in, my eyes pop open (without an alarm) at the same time as the weekday and I am wide awake???? It doesn't make sense. I just want to sleep in until at least 9 a.m. please :) Saturday morning, I was wide awake at 7 a.m. Maybe I was too anxious to try out this new recipe I had been planning all week. We had treats at work last Tuesday and one of my co-workers brought in Magic Layer Bars. I LOVE her Magic Layer Bars. BUT . . . I got to thinking. How about an Almond Joy version and use chocolate graham crackers instead of regular, almonds instead of pecans and add loads of coconut. I wanted a thick bar and I remembered pinning Sally's Ultimate Magic Cookie Bars awhile back. Rather than using a graham cracker crust, she created a graham cracker cookie crust. BEST DECISION EVER, SALLY. The crust is thick and soft and chewy and is guaranteed to become a base of many recipes to come. The result is DIVINE, DECADENT, SINFUL, RICH, AMAZING, IRRESISTIBLE. Okay, okay, so I really really loved these bars. They totally reminded me of an Almond Joy. You need to try this recipe ASAP. Almond Joy Magic Cookie Bars From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) Cookie Crust: 1/2 c. unsalted butter, room temperature 3/4 c. light brown sugar, packed 1 tsp. vanilla 1 egg 1 c. all-purpose flour 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers) 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. semi-sweet chocolate chips Layers: 3/4 c. mini semi-sweet chocolate chips 1 3/4 c. shredded sweetened coconut 1/2 c. sliced almonds about 12 oz. sweetened condensed milk (not quite one can) Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy. Add the vanilla and egg and mix until combined. Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined. Stir in the chocolate chips. Press graham cracker dough evenly into the bottom of your prepared baking pan. Bake for 5 minutes. Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds. Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips. Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes). Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven. Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into 9-12 squares. DO NOT cut the bars while they are still warm or the gooey filling will run all over the place. Jenn's Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect. Base Recipe adapted from: Sally's Baking Addiction Linked up at Weekend Potluck!

What a delicious twist to a family favorite recipe. We make this Lemon Zucchini Bread many many times each year. This time I added some fresh raspberries I picked up at the corn stand. Lemon and Raspberries . . . such a great combo. The sweet bread paired with the slightly tart raspberries made this bread loved by all. The house smelled sooooooo good while it baked. Homemade bread smells amazing any time it's baking, but with fresh raspberries, it added an amazing fruity aroma. So irresistible that it was hard to wait for it to cool before slicing it and digging in :) The zucchini dissolves during baking and if you peel it, you can't even tell it's in there. This bread is so soft and moist and don't forget about the sweet lemony glaze on top. Oh my goodness. You might also like: Lemon Zucchini Bread Orange Poppy Seed Zucchini Bread Lion House Zucchini Bread Lemon Raspberry Zucchini Bread From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) 2 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 2 eggs 2/3 c. sugar 1/2 c. canola or vegetable oil 1/2 c. buttermilk grated zest of one lemon juice of one lemon (about 2 Tbl.) 1 c. grated zucchini (peeled or unpeeled) 1 1/4 - 1 1/2 c. fresh raspberries Lemon Glaze 1 c. powdered sugar 1 tsp. meringue powder, opt. (this helps the icing harden) grated zest of one lemon 1/4 - 1/2 tsp. lemon extract, opt. 1/2 - 1 Tbl. milk, as needed (or lemon juice) Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan (I like to line mine with parchment paper and spray with cooking spray, so I can easily remove the bread from the pan); set aside. In a medium bowl combine the flour, baking powder and salt; set aside. In a separate large bowl whisk the eggs, sugar and oil together. Add the buttermilk, lemon zest and lemon juice and stir until combined. Stir in the zucchini. Add the dry ingredients to the wet ingredients and stir until almost combined, then add the raspberries and carefully fold together until just combined and evenly distributed. Pour batter into prepared loaf pan and spread out evenly. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack and cool completely. Top with Glaze and allow to harden. Slice and serve. For the Lemon Glaze: Combine powdered sugar and meringue powder in a small bowl. Add the lemon zest, lemon extract and 1/2 Tablespoon milk or lemon juice. Stir together until smooth and creamy. If glaze is too thick, add a little more milk or lemon juice. Pour over cooled bread. Jenn's Notes: I usually peel half of my zucchini. Base Recipe adapted from: Nancy Creative Linked up to Weekend Potluck!

These are one of the BEST magic cookie bars you will every put in your mouth. After just one bite, you will be in Heaven. Pin for Later Explain this to me . . . why is it that on a weekday, when my alarm goes off and it's time to get up for work, I am dead tired, but when the weekend rolls around and I can't wait to sleep in, my eyes pop open (without an alarm) at the same time as the weekday and I am wide awake???? It doesn't make sense. I just want to sleep in until at least 9 a.m. please :) Saturday morning, I was wide awake at 7 a.m. Maybe I was too anxious to try out this new recipe I had been planning all week. We had treats at work last Tuesday and one of my co-workers brought in Magic Layer Bars. I LOVE her Magic Layer Bars. BUT . . . I got to thinking. How about an Almond Joy version and use chocolate graham crackers instead of regular, almonds instead of pecans and add loads of coconut. I wanted a thick bar and I remembered pinning Sally's Ultimate Magic Cookie Bars awhile back. Rather than using a graham cracker crust, she created a graham cracker cookie crust. BEST DECISION EVER, SALLY. The crust is thick and soft and chewy and is guaranteed to become a base of many recipes to come. The result is DIVINE, DECADENT, SINFUL, RICH, AMAZING, IRRESISTIBLE. Okay, okay, so I really really loved these bars. They totally reminded me of an Almond Joy. You need to try this recipe ASAP. Almond Joy Magic Cookie Bars From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) Cookie Crust: 1/2 c. unsalted butter, room temperature 3/4 c. light brown sugar, packed 1 tsp. vanilla 1 egg 1 c. all-purpose flour 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers) 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. semi-sweet chocolate chips Layers: 3/4 c. mini semi-sweet chocolate chips 1 3/4 c. shredded sweetened coconut 1/2 c. sliced almonds about 12 oz. sweetened condensed milk (not quite one can) Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy. Add the vanilla and egg and mix until combined. Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined. Stir in the chocolate chips. Press graham cracker dough evenly into the bottom of your prepared baking pan. Bake for 5 minutes. Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds. Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips. Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes). Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven. Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into 9-12 squares. DO NOT cut the bars while they are still warm or the gooey filling will run all over the place. Jenn's Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect. Base Recipe adapted from: Sally's Baking Addiction Linked up at Weekend Potluck!

Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying out his dishes. Brunch @ Bobby's, by Bobby Flay This book has 140 recipes and they're divided into 8 sections . . . Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads and Savory Side Dishes. Each section has mouthwatering recipes and while none of them sound complicated to make, they do range from really easy to a little more involved. There are a lot of unique twists to classic dishes (like making banana bread with browned butter and adding blueberries) and a lot of dishes I have never tried before, but sound delicious. I do wish there were more pictures, but the pictures that are in the book are gorgeous. Like true Bobby style, his recipes do not skimp on ingredients, but you know they are loaded with big flavor. Some of the recipes I can't wait to try are: Cast Iron Home Fries with Creamy Garlic Dressing, Patatas Bravas Home Fries, Bacon and Hash Brown "Quesadilla", Gingerbread Pumpkin Waffles, Zucchini Pancakes and Roasted Jalapeño Cilantro Cream Cheese. Overall, if you are wanting to take your brunch recipes to a whole new level, then you will like this book. I do have to say, I feel like a lot of these recipes are aimed towards adults and I am not sure a lot of kids would eat them. For this review, I went with his Orange French Yogurt Cake. Bobby describes the texture as a cross between a muffin and a loaf cake. Although, I consider it more of a quick bread then a cake, since it's baked in a loaf pan. The flavor was fantastic. It has a great sweet orange flavor and the texture is amazing. It uses a combination of melted butter and oil. It's not too light and not too heavy. It stayed fresh for several days and the shiny marmalade glaze on top is sticky and has a delicate orange flavor. I thought this was really good. I enjoyed mine as is, but it would also be delicious served with a scoop of vanilla ice cream. Orange French Yogurt Cake adapted from: Brunch at Bobby's (Printable Recipe) 4 Tbl. unsalted butter, melted and cooled slightly 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 c. plain Greek yogurt 1 c. sugar 3 large eggs 2 tsp. grated orange zest 1/2 tsp. vanilla extract 1/4 c. canola oil 1/4 c. orange marmalade 1 Tbl. Grand Marnier (I used water) Preheat oven to 350 degrees. Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray. Sift the flour, baking powder and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture until just combined. Transfer the batter to the prepared pan. Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown). Remove from oven and cool in the pan for 5 minutes. Run a knife around the edges to loosen and remove from pan. Cool completely. Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set before cutting the cake into slices and serving. I received a copy of this cookbook, from Blogging for Books, for the purpose of this review. All opinions expressed herein are my own.

Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying...

Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying out his dishes. Brunch @ Bobby's, by Bobby Flay This book has 140 recipes and they're divided into 8 sections . . . Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads and Savory Side Dishes. Each section has mouthwatering recipes and while none of them sound complicated to make, they do range from really easy to a little more involved. There are a lot of unique twists to classic dishes (like making banana bread with browned butter and adding blueberries) and a lot of dishes I have never tried before, but sound delicious. I do wish there were more pictures, but the pictures that are in the book are gorgeous. Like true Bobby style, his recipes do not skimp on ingredients, but you know they are loaded with big flavor. Some of the recipes I can't wait to try are: Cast Iron Home Fries with Creamy Garlic Dressing, Patatas Bravas Home Fries, Bacon and Hash Brown "Quesadilla", Gingerbread Pumpkin Waffles, Zucchini Pancakes and Roasted Jalapeño Cilantro Cream Cheese. Overall, if you are wanting to take your brunch recipes to a whole new level, then you will like this book. I do have to say, I feel like a lot of these recipes are aimed towards adults and I am not sure a lot of kids would eat them. For this review, I went with his Orange French Yogurt Cake. Bobby describes the texture as a cross between a muffin and a loaf cake. Although, I consider it more of a quick bread then a cake, since it's baked in a loaf pan. The flavor was fantastic. It has a great sweet orange flavor and the texture is amazing. It uses a combination of melted butter and oil. It's not too light and not too heavy. It stayed fresh for several days and the shiny marmalade glaze on top is sticky and has a delicate orange flavor. I thought this was really good. I enjoyed mine as is, but it would also be delicious served with a scoop of vanilla ice cream. Orange French Yogurt Cake adapted from: Brunch at Bobby's (Printable Recipe) 4 Tbl. unsalted butter, melted and cooled slightly 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 c. plain Greek yogurt 1 c. sugar 3 large eggs 2 tsp. grated orange zest 1/2 tsp. vanilla extract 1/4 c. canola oil 1/4 c. orange marmalade 1 Tbl. Grand Marnier (I used water) Preheat oven to 350 degrees. Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray. Sift the flour, baking powder and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture until just combined. Transfer the batter to the prepared pan. Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown). Remove from oven and cool in the pan for 5 minutes. Run a knife around the edges to loosen and remove from pan. Cool completely. Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set before cutting the cake into slices and serving. I received a copy of this cookbook, from Blogging for Books, for the purpose of this review. All opinions expressed herein are my own.

Did you all survive Thanksgiving? Have you started your Christmas shopping? We went out Friday to pick up a few things and it was sooooo crazy. I figured it would be busy, but it was SO busy. That's okay though, because I scored some good deals. Now, I just want to relax and enjoy some warm biscuits covered in honey. I originally posted this recipe back in 2012 and it is so good that I figured you all needed to see it again :) Here is my original post: Back in the day, my Grandma Parker loved to copy down recipes from T.V. I don't know if T.V. was different back then, but I am wondering how in the world did she write down all those ingredients so fast? I tried it the other day and thank goodness for my DVR. I had to click pause and rewind so many times and there weren't even that many ingredients to write down. Luckily I got them all right, because these Corn Biscuits turned out SO GOOD! They are crisp on the outside and moist on the inside. The cornmeal is soaked in buttermilk for 10 minutes, so your biscuits don't end up too grainy. The texture is perfect and the flavor is just right, not to sweet. They taste like cornbread, but in biscuit form and when drizzled with honey, you might find yourself eating one too many. Cornmeal Buttermilk Biscuits adapted from: Cooks Country (Printable Recipe) 1 c. cornmeal 1 1/4 c. buttermilk 2 Tbl. honey 2 c. all-purpose flour 1 Tbl. baking powder 1/2 tsp. baking soda 1 tsp. salt 1 1/2 sticks (12 Tbl.) unsalted butter, cut into chunks Whisk together the cornmeal, buttermilk and honey. Let rest for 10 minutes to soften the cornmeal. Add the flour, baking powder, baking soda and salt to a food processor. Add the cold cubed butter and pulse until it resembles coarse sand. If you don't have a food processor you can either use a pastry cutter or your hands to cut in the butter. Add the dry ingredients to the wet ingredients and fold together using a rubber scraper until no streaks of flour remain. Lightly flour board. Knead dough a few times and pat out into a 9'' circle, 3/4'' thick. Cut out biscuits using a 2 1/2'' cutter. Transfer biscuits to a parchment paper lined baking sheet. Bake at 450 degrees for 5 minutes, until they just start to rise. Lower temperature to 400 degrees and bake for 8-12 minutes or until golden and risen. Yield: 12 biscuits. Jenn's Notes: I added extra buttermilk, because the dough seemed a little dry and I ended up with a fairly sticky dough. I don't know if that is why my biscuits ended up so moist, but that is how I will make them from now on, because I loved them.

Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying out his dishes. Brunch @ Bobby's, by Bobby Flay This book has 140 recipes and they're divided into 8 sections . . . Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads and Savory Side Dishes. Each section has mouthwatering recipes and while none of them sound complicated to make, they do range from really easy to a little more involved. There are a lot of unique twists to classic dishes (like making banana bread with browned butter and adding blueberries) and a lot of dishes I have never tried before, but sound delicious. I do wish there were more pictures, but the pictures that are in the book are gorgeous. Like true Bobby style, his recipes do not skimp on ingredients, but you know they are loaded with big flavor. Some of the recipes I can't wait to try are: Cast Iron Home Fries with Creamy Garlic Dressing, Patatas Bravas Home Fries, Bacon and Hash Brown "Quesadilla", Gingerbread Pumpkin Waffles, Zucchini Pancakes and Roasted Jalapeño Cilantro Cream Cheese. Overall, if you are wanting to take your brunch recipes to a whole new level, then you will like this book. I do have to say, I feel like a lot of these recipes are aimed towards adults and I am not sure a lot of kids would eat them. For this review, I went with his Orange French Yogurt Cake. Bobby describes the texture as a cross between a muffin and a loaf cake. Although, I consider it more of a quick bread then a cake, since it's baked in a loaf pan. The flavor was fantastic. It has a great sweet orange flavor and the texture is amazing. It uses a combination of melted butter and oil. It's not too light and not too heavy. It stayed fresh for several days and the shiny marmalade glaze on top is sticky and has a delicate orange flavor. I thought this was really good. I enjoyed mine as is, but it would also be delicious served with a scoop of vanilla ice cream. Orange French Yogurt Cake adapted from: Brunch at Bobby's (Printable Recipe) 4 Tbl. unsalted butter, melted and cooled slightly 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 c. plain Greek yogurt 1 c. sugar 3 large eggs 2 tsp. grated orange zest 1/2 tsp. vanilla extract 1/4 c. canola oil 1/4 c. orange marmalade 1 Tbl. Grand Marnier (I used water) Preheat oven to 350 degrees. Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray. Sift the flour, baking powder and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture until just combined. Transfer the batter to the prepared pan. Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown). Remove from oven and cool in the pan for 5 minutes. Run a knife around the edges to loosen and remove from pan. Cool completely. Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set before cutting the cake into slices and serving. I received a copy of this cookbook, from Blogging for Books, for the purpose of this review. All opinions expressed herein are my own.

Happy Valentine's Day! What kind of plans do you have for today? I will be staying home and making some delicious pasta and Fabulous Focaccia Bread and relaxing. The Walking Dead starts tonight and I can't wait!!! Raise your hand if you love that show too :) If you are wanting to make something delicious for your sweetie, this bread is a fabulous choice. It took me a few tries to get this bread right. It all started when one of my co-workers gave me a loaf of Cinnamon Swirl Bread from a local bakery. That was the best darn bread and I immediately began thinking of how to make a copy-cat version. BUT, I knew their bread was loaded with a bajillian calories, so I wanted a slightly healthier version that I didn't have to feel guilty about eating. I'm not saying my bread is healthy, but it does have half as much butter than most quick bread recipes and it's loaded with healthy Greek yogurt. This bread is really really good, it's so soft and tender with an ooey gooey cinnamon swirl throughout and it's covered in vanilla icing. A cream cheese icing would be fabulous too. It stays soft for several days. My whole family loves it and I'm planning to make another batch tonight. You might also like: Amish Friendship Cinnamon Bread Alternative (without a starter) Apple Cinnamon White Cake Mini Cinnamon Rolls made with Crescent Rolls Snickerdoodle Bread Cinnamon Roll Quick Bread From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) 1/4 c. unsalted butter, room temperature 3/4 c. sugar 1 egg 1 egg white 2 tsp. vanilla 3/4 c. non-fat plain Greek yogurt 1 1/2 c. all-purpose flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt Cinnamon Swirl Layer 2 1/2 Tbl. sugar 2 1/2 Tbl. light brown sugar 2 tsp. cinnamon 1 Tbl. water Preheat oven to 350 degrees. Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang, so you can easily remove the bread from the pan and spray with cooking spray; set aside. Combine all of the cinnamon swirl layer ingredients; set aside. In a medium bowl, cream together the butter and sugar. Add the egg, egg white and vanilla. In a separate small bowl, combine the flour, baking powder, baking soda and salt. Add dry ingredients alternately with the Greek yogurt to the creamed butter mixture, starting and ending with dry. Batter will be very thick. Spread just over half of the batter into the prepared loaf pan. Top with the cinnamon swirl layer, leaving a 1/2-inch border around the edge. Top with remaining batter and spread out as evenly as possible. As the bread bakes, it will create swirls of the cinnamon layer. Bake for 43-45 minutes or until a toothpick inserted in the center comes out mostly clean. If the bread is beginning to brown too much, tent with a piece of foil. Remove from oven and cool in pan for 10 minutes, then remove and cool completely. Meanwhile, make icing and drizzle over the bread. Allow icing to harden, slice and serve. Vanilla Icing 1/2 c. powdered sugar 1 tsp. vanilla 1-2 tsp. milk, or as much as needed Combine powdered sugar, vanilla and 1 teaspoon of milk and stir together until smooth. If it's too thick, add a tiny bit more milk until it reaches desired consistency.

Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying out his dishes. Brunch @ Bobby's, by Bobby Flay This book has 140 recipes and they're divided into 8 sections . . . Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads and Savory Side Dishes. Each section has mouthwatering recipes and while none of them sound complicated to make, they do range from really easy to a little more involved. There are a lot of unique twists to classic dishes (like making banana bread with browned butter and adding blueberries) and a lot of dishes I have never tried before, but sound delicious. I do wish there were more pictures, but the pictures that are in the book are gorgeous. Like true Bobby style, his recipes do not skimp on ingredients, but you know they are loaded with big flavor. Some of the recipes I can't wait to try are: Cast Iron Home Fries with Creamy Garlic Dressing, Patatas Bravas Home Fries, Bacon and Hash Brown "Quesadilla", Gingerbread Pumpkin Waffles, Zucchini Pancakes and Roasted Jalapeño Cilantro Cream Cheese. Overall, if you are wanting to take your brunch recipes to a whole new level, then you will like this book. I do have to say, I feel like a lot of these recipes are aimed towards adults and I am not sure a lot of kids would eat them. For this review, I went with his Orange French Yogurt Cake. Bobby describes the texture as a cross between a muffin and a loaf cake. Although, I consider it more of a quick bread then a cake, since it's baked in a loaf pan. The flavor was fantastic. It has a great sweet orange flavor and the texture is amazing. It uses a combination of melted butter and oil. It's not too light and not too heavy. It stayed fresh for several days and the shiny marmalade glaze on top is sticky and has a delicate orange flavor. I thought this was really good. I enjoyed mine as is, but it would also be delicious served with a scoop of vanilla ice cream. Orange French Yogurt Cake adapted from: Brunch at Bobby's (Printable Recipe) 4 Tbl. unsalted butter, melted and cooled slightly 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 c. plain Greek yogurt 1 c. sugar 3 large eggs 2 tsp. grated orange zest 1/2 tsp. vanilla extract 1/4 c. canola oil 1/4 c. orange marmalade 1 Tbl. Grand Marnier (I used water) Preheat oven to 350 degrees. Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray. Sift the flour, baking powder and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture until just combined. Transfer the batter to the prepared pan. Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown). Remove from oven and cool in the pan for 5 minutes. Run a knife around the edges to loosen and remove from pan. Cool completely. Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set before cutting the cake into slices and serving. I received a copy of this cookbook, from Blogging for Books, for the purpose of this review. All opinions expressed herein are my own.

These are one of the BEST magic cookie bars you will every put in your mouth. After just one bite, you will be in Heaven. Pin for Later Explain this to me . . . why is it that on a weekday, when my alarm goes off and it's time to get up for work, I am dead tired, but when the weekend rolls around and I can't wait to sleep in, my eyes pop open (without an alarm) at the same time as the weekday and I am wide awake???? It doesn't make sense. I just want to sleep in until at least 9 a.m. please :) Saturday morning, I was wide awake at 7 a.m. Maybe I was too anxious to try out this new recipe I had been planning all week. We had treats at work last Tuesday and one of my co-workers brought in Magic Layer Bars. I LOVE her Magic Layer Bars. BUT . . . I got to thinking. How about an Almond Joy version and use chocolate graham crackers instead of regular, almonds instead of pecans and add loads of coconut. I wanted a thick bar and I remembered pinning Sally's Ultimate Magic Cookie Bars awhile back. Rather than using a graham cracker crust, she created a graham cracker cookie crust. BEST DECISION EVER, SALLY. The crust is thick and soft and chewy and is guaranteed to become a base of many recipes to come. The result is DIVINE, DECADENT, SINFUL, RICH, AMAZING, IRRESISTIBLE. Okay, okay, so I really really loved these bars. They totally reminded me of an Almond Joy. You need to try this recipe ASAP. Almond Joy Magic Cookie Bars From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) Cookie Crust: 1/2 c. unsalted butter, room temperature 3/4 c. light brown sugar, packed 1 tsp. vanilla 1 egg 1 c. all-purpose flour 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers) 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. semi-sweet chocolate chips Layers: 3/4 c. mini semi-sweet chocolate chips 1 3/4 c. shredded sweetened coconut 1/2 c. sliced almonds about 12 oz. sweetened condensed milk (not quite one can) Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy. Add the vanilla and egg and mix until combined. Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined. Stir in the chocolate chips. Press graham cracker dough evenly into the bottom of your prepared baking pan. Bake for 5 minutes. Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds. Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips. Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes). Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven. Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into 9-12 squares. DO NOT cut the bars while they are still warm or the gooey filling will run all over the place. Jenn's Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect. Base Recipe adapted from: Sally's Baking Addiction Linked up at Weekend Potluck!

Let me introduce you to one of the BEST cakes you will ever have. Seriously, I love this cake. Every layer of flavor is out of control delicious. A dense, fudgy cake with a soft and pillowy marshmallow filling and creamy chocolate ganache. OMG!!! It's a cake version of a Whoopie Pie. Instead of a dense chocolate cookie with marshmallow filling, it's a dense chocolate cake with marshmallow filling. I don't know about you, but I would pick cake over a cookie any day of the week. After my first bite of this DIVINE cake, I decided this would have to be my birthday cake this year and I did in fact make it for myself on my birthday :) It starts out with the easiest semi-homemade cake. I use this cake recipe all the time and switch up the cake mix and pudding flavor depending on my mood. This is the perfect go-to recipe to have on hand. Then, you will make an extremely creamy and fluffy marshmallow creme filling that is spread between the two layers of cake. Top it all off with a silky smooth chocolate ganache. This is a really rich cake, so a small slice is plenty, but that won't stop you from going back for multiple slices throughout the day :) You might also like: No-Bake Chocolate Eclair Cake Butterfinger Nutella Cupcakes Black Bottom Cupcakes The Best Chocolate Cupcakes with Cheesecake Pudding Filling Chocolate Zucchini Sheet Cake Chocolate Whoopie Pie Cake From: Jenn@eatcakefordinner (Printable Recipe) 1 (15.25 oz.) box chocolate fudge cake mix 1 (3.9 oz.) box instant chocolate fudge pudding mix 3/4 c. water 3/4 c. vegetable or canola oil 4 large eggs 1 c. sour cream (or Greek yogurt) 1 tsp. vanilla Marshmallow Creme Filling: 10 Tbl. unsalted butter, room temperature 1 (7 oz.) carton marshmallow creme pinch of salt 1 1/2 tsp. vanilla 2 c. powdered sugar Chocolate Ganache: 1/2 c. chocolate chips (I used milk chocolate) 3 Tbl. whipping cream Preheat oven to 350 degrees. For the Cake: Grease and flour a 12-cup bundt pan; set aside. In a large bowl, combine the dry cake mix, dry pudding mix, water, oil, eggs, sour cream and vanilla. Using a hand mixer, mix until all ingredients are completely incorporated and mixture is smooth. Pour batter into the prepared bundt pan and spread out evenly. It is a very thick batter. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once cake is cool, slice in half horizontally. For the Marshmallow Creme Filling: In a large bowl, using a hand mixer, mix butter until smooth. Add the marshmallow creme, salt and vanilla and mix until well combined. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Spread filling over the bottom half of the cake and place top half of cake over the creme filling. For the Chocolate Ganache: Place chocolate chips in a small bowl; set aside. Microwave whipping cream in a small, microwave-safe, dish until it starts to bubble. Pour hot cream over chocolate chips and allow to sit for 5 minutes. Stir together until smooth and creamy. If chocolate chips aren't completely melted. Place in the microwave and heat, stirring every 10 seconds until mixture is smooth and chocolate is melted. Allow to cool for 10 minutes or until slightly thickened and pour over cake. Store cake in the refrigerator. Bring to room temperature before serving.

Let me introduce you to one of the BEST cakes you will ever have. Seriously, I love this cake. Every layer of flavor is out of control delicious. A dense, fudgy cake with a soft and pillowy marshmallow filling and creamy chocolate ganache. OMG!!! It's a cake version of a Whoopie Pie. Instead of a dense chocolate cookie with marshmallow filling, it's a dense chocolate cake with marshmallow filling. I don't know about you, but I would pick cake over a cookie any day of the week. After my first bite of this DIVINE cake, I decided this would have to be my birthday cake this year and I did in fact make it for myself on my birthday :) It starts out with the easiest semi-homemade cake. I use this cake recipe all the time and switch up the cake mix and pudding flavor depending on my mood. This is the perfect go-to recipe to have on hand. Then, you will make an extremely creamy and fluffy marshmallow creme filling that is spread between the two layers of cake. Top it all off with a silky smooth chocolate ganache. This is a really rich cake, so a small slice is plenty, but that won't stop you from going back for multiple slices throughout the day :) You might also like: No-Bake Chocolate Eclair Cake Butterfinger Nutella Cupcakes Black Bottom Cupcakes The Best Chocolate Cupcakes with Cheesecake Pudding Filling Chocolate Zucchini Sheet Cake Chocolate Whoopie Pie Cake From: Jenn@eatcakefordinner (Printable Recipe) 1 (15.25 oz.) box chocolate fudge cake mix 1 (3.9 oz.) box instant chocolate fudge pudding mix 3/4 c. water 3/4 c. vegetable or canola oil 4 large eggs 1 c. sour cream (or Greek yogurt) 1 tsp. vanilla Marshmallow Creme Filling: 10 Tbl. unsalted butter, room temperature 1 (7 oz.) carton marshmallow creme pinch of salt 1 1/2 tsp. vanilla 2 c. powdered sugar Chocolate Ganache: 1/2 c. chocolate chips (I used milk chocolate) 3 Tbl. whipping cream Preheat oven to 350 degrees. For the Cake: Grease and flour a 12-cup bundt pan; set aside. In a large bowl, combine the dry cake mix, dry pudding mix, water, oil, eggs, sour cream and vanilla. Using a hand mixer, mix until all ingredients are completely incorporated and mixture is smooth. Pour batter into the prepared bundt pan and spread out evenly. It is a very thick batter. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once cake is cool, slice in half horizontally. For the Marshmallow Creme Filling: In a large bowl, using a hand mixer, mix butter until smooth. Add the marshmallow creme, salt and vanilla and mix until well combined. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Spread filling over the bottom half of the cake and place top half of cake over the creme filling. For the Chocolate Ganache: Place chocolate chips in a small bowl; set aside. Microwave whipping cream in a small, microwave-safe, dish until it starts to bubble. Pour hot cream over chocolate chips and allow to sit for 5 minutes. Stir together until smooth and creamy. If chocolate chips aren't completely melted. Place in the microwave and heat, stirring every 10 seconds until mixture is smooth and chocolate is melted. Allow to cool for 10 minutes or until slightly thickened and pour over cake. Store cake in the refrigerator. Bring to room temperature before serving.

Are you enjoying the holidays? I've been shopping so much lately, trying to get all my gifts purchased, so I can just relax and enjoy December. I'm about halfway done and I'm thinking about buying gift cards for everyone else. Do you like to get gift cards or would you rather have an actual gift? When did kid's toys get so expensive? Something you would think should be under $20 is more like $50. It's crazy. After a long day of shopping, this bread is well deserved and I am currently obsessed with it. The first time I tried this bread was the first time using maraschino cherries and I am now a huge fan. They are sweet and the flavor is similar to almond flavoring, so by adding almond extract to this recipe, it enhances the maraschino cherry flavor. I have now made this bread several times and I can't get enough. The only thing is, you will want to use 8x4-inch loaf pans. That is a little smaller than a standard-size loaf pan. I have tried this recipe using a standard-size, but the loaves were really flat, still tasted great, just not as pretty. This bread has a great soft texture and a sweet almond flavor with bits of cherries throughout. This beautiful bread would be a perfect neighbor gift. Wrap it up in some pretty cellophane and a pretty ribbon and your neighbors will love you. You know they will already have plates of cookies and candy from neighbors, so bread will be a nice welcoming change. Someone gave me a loaf of cinnamon swirl bread last year and I preferred that over all the other candy. You might also like: Peach Bread with Cinnamon Streusel Topping Cinnamon Roll Quick Bread Orange Blueberry Muffin Bread with Orange Cream Cheese Icing Amish Friendship Cinnamon Bread (without a starter) Cherry Almond Bread (Printable Recipe) 1 c. sugar 1/2 c. vegetable or canola oil 2 large eggs 1 tsp. vanilla extract 1 1/2 tsp. almond extract 2 1/4 c. all-purpose flour 2 tsp. baking powder 1 (8 oz.) jar maraschino cherries, chopped, juice reserved powdered sugar, for garnish Preheat oven to 325 degrees. Grease and flour (or line with parchment paper) two 8x4-inch loaf pans; set aside. In a large mixing bowl, cream sugar and oil; add eggs, vanilla and almond extract and beat well. In a separate bowl, whisk together flour and baking powder. Measure out 1/2 cup of the reserved maraschino cherry juice. If juice does not equal 1/2 cup, add enough water to make up the rest. Alternately add the flour mixture and cherry juice to the sugar mixture until it is just combined. Stir in the chopped cherries. Divide batter evenly between both loaf pans. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Dust tops of bread with powdered sugar, if desired, slice and serve. Makes: 2 loaves. adapted from: The Lion House SaveSaveSaveSaveSaveSaveSaveSaveSaveSave

Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying out his dishes. Brunch @ Bobby's, by Bobby Flay This book has 140 recipes and they're divided into 8 sections . . . Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads and Savory Side Dishes. Each section has mouthwatering recipes and while none of them sound complicated to make, they do range from really easy to a little more involved. There are a lot of unique twists to classic dishes (like making banana bread with browned butter and adding blueberries) and a lot of dishes I have never tried before, but sound delicious. I do wish there were more pictures, but the pictures that are in the book are gorgeous. Like true Bobby style, his recipes do not skimp on ingredients, but you know they are loaded with big flavor. Some of the recipes I can't wait to try are: Cast Iron Home Fries with Creamy Garlic Dressing, Patatas Bravas Home Fries, Bacon and Hash Brown "Quesadilla", Gingerbread Pumpkin Waffles, Zucchini Pancakes and Roasted Jalapeño Cilantro Cream Cheese. Overall, if you are wanting to take your brunch recipes to a whole new level, then you will like this book. I do have to say, I feel like a lot of these recipes are aimed towards adults and I am not sure a lot of kids would eat them. For this review, I went with his Orange French Yogurt Cake. Bobby describes the texture as a cross between a muffin and a loaf cake. Although, I consider it more of a quick bread then a cake, since it's baked in a loaf pan. The flavor was fantastic. It has a great sweet orange flavor and the texture is amazing. It uses a combination of melted butter and oil. It's not too light and not too heavy. It stayed fresh for several days and the shiny marmalade glaze on top is sticky and has a delicate orange flavor. I thought this was really good. I enjoyed mine as is, but it would also be delicious served with a scoop of vanilla ice cream. Orange French Yogurt Cake adapted from: Brunch at Bobby's (Printable Recipe) 4 Tbl. unsalted butter, melted and cooled slightly 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 c. plain Greek yogurt 1 c. sugar 3 large eggs 2 tsp. grated orange zest 1/2 tsp. vanilla extract 1/4 c. canola oil 1/4 c. orange marmalade 1 Tbl. Grand Marnier (I used water) Preheat oven to 350 degrees. Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray. Sift the flour, baking powder and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture until just combined. Transfer the batter to the prepared pan. Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown). Remove from oven and cool in the pan for 5 minutes. Run a knife around the edges to loosen and remove from pan. Cool completely. Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set before cutting the cake into slices and serving. I received a copy of this cookbook, from Blogging for Books, for the purpose of this review. All opinions expressed herein are my own.

Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying out his dishes. Brunch @ Bobby's, by Bobby Flay This book has 140 recipes and they're divided into 8 sections . . . Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads and Savory Side Dishes. Each section has mouthwatering recipes and while none of them sound complicated to make, they do range from really easy to a little more involved. There are a lot of unique twists to classic dishes (like making banana bread with browned butter and adding blueberries) and a lot of dishes I have never tried before, but sound delicious. I do wish there were more pictures, but the pictures that are in the book are gorgeous. Like true Bobby style, his recipes do not skimp on ingredients, but you know they are loaded with big flavor. Some of the recipes I can't wait to try are: Cast Iron Home Fries with Creamy Garlic Dressing, Patatas Bravas Home Fries, Bacon and Hash Brown "Quesadilla", Gingerbread Pumpkin Waffles, Zucchini Pancakes and Roasted Jalapeño Cilantro Cream Cheese. Overall, if you are wanting to take your brunch recipes to a whole new level, then you will like this book. I do have to say, I feel like a lot of these recipes are aimed towards adults and I am not sure a lot of kids would eat them. For this review, I went with his Orange French Yogurt Cake. Bobby describes the texture as a cross between a muffin and a loaf cake. Although, I consider it more of a quick bread then a cake, since it's baked in a loaf pan. The flavor was fantastic. It has a great sweet orange flavor and the texture is amazing. It uses a combination of melted butter and oil. It's not too light and not too heavy. It stayed fresh for several days and the shiny marmalade glaze on top is sticky and has a delicate orange flavor. I thought this was really good. I enjoyed mine as is, but it would also be delicious served with a scoop of vanilla ice cream. Orange French Yogurt Cake adapted from: Brunch at Bobby's (Printable Recipe) 4 Tbl. unsalted butter, melted and cooled slightly 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 c. plain Greek yogurt 1 c. sugar 3 large eggs 2 tsp. grated orange zest 1/2 tsp. vanilla extract 1/4 c. canola oil 1/4 c. orange marmalade 1 Tbl. Grand Marnier (I used water) Preheat oven to 350 degrees. Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray. Sift the flour, baking powder and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture until just combined. Transfer the batter to the prepared pan. Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown). Remove from oven and cool in the pan for 5 minutes. Run a knife around the edges to loosen and remove from pan. Cool completely. Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set before cutting the cake into slices and serving. I received a copy of this cookbook, from Blogging for Books, for the purpose of this review. All opinions expressed herein are my own.

These are one of the BEST magic cookie bars you will every put in your mouth. After just one bite, you will be in Heaven. Pin for Later Explain this to me . . . why is it that on a weekday, when my alarm goes off and it's time to get up for work, I am dead tired, but when the weekend rolls around and I can't wait to sleep in, my eyes pop open (without an alarm) at the same time as the weekday and I am wide awake???? It doesn't make sense. I just want to sleep in until at least 9 a.m. please :) Saturday morning, I was wide awake at 7 a.m. Maybe I was too anxious to try out this new recipe I had been planning all week. We had treats at work last Tuesday and one of my co-workers brought in Magic Layer Bars. I LOVE her Magic Layer Bars. BUT . . . I got to thinking. How about an Almond Joy version and use chocolate graham crackers instead of regular, almonds instead of pecans and add loads of coconut. I wanted a thick bar and I remembered pinning Sally's Ultimate Magic Cookie Bars awhile back. Rather than using a graham cracker crust, she created a graham cracker cookie crust. BEST DECISION EVER, SALLY. The crust is thick and soft and chewy and is guaranteed to become a base of many recipes to come. The result is DIVINE, DECADENT, SINFUL, RICH, AMAZING, IRRESISTIBLE. Okay, okay, so I really really loved these bars. They totally reminded me of an Almond Joy. You need to try this recipe ASAP. Almond Joy Magic Cookie Bars From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) Cookie Crust: 1/2 c. unsalted butter, room temperature 3/4 c. light brown sugar, packed 1 tsp. vanilla 1 egg 1 c. all-purpose flour 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers) 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. semi-sweet chocolate chips Layers: 3/4 c. mini semi-sweet chocolate chips 1 3/4 c. shredded sweetened coconut 1/2 c. sliced almonds about 12 oz. sweetened condensed milk (not quite one can) Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy. Add the vanilla and egg and mix until combined. Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined. Stir in the chocolate chips. Press graham cracker dough evenly into the bottom of your prepared baking pan. Bake for 5 minutes. Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds. Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips. Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes). Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven. Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into 9-12 squares. DO NOT cut the bars while they are still warm or the gooey filling will run all over the place. Jenn's Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect. Base Recipe adapted from: Sally's Baking Addiction Linked up at Weekend Potluck!

Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying out his dishes. Brunch @ Bobby's, by Bobby Flay This book has 140 recipes and they're divided into 8 sections . . . Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads and Savory Side Dishes. Each section has mouthwatering recipes and while none of them sound complicated to make, they do range from really easy to a little more involved. There are a lot of unique twists to classic dishes (like making banana bread with browned butter and adding blueberries) and a lot of dishes I have never tried before, but sound delicious. I do wish there were more pictures, but the pictures that are in the book are gorgeous. Like true Bobby style, his recipes do not skimp on ingredients, but you know they are loaded with big flavor. Some of the recipes I can't wait to try are: Cast Iron Home Fries with Creamy Garlic Dressing, Patatas Bravas Home Fries, Bacon and Hash Brown "Quesadilla", Gingerbread Pumpkin Waffles, Zucchini Pancakes and Roasted Jalapeño Cilantro Cream Cheese. Overall, if you are wanting to take your brunch recipes to a whole new level, then you will like this book. I do have to say, I feel like a lot of these recipes are aimed towards adults and I am not sure a lot of kids would eat them. For this review, I went with his Orange French Yogurt Cake. Bobby describes the texture as a cross between a muffin and a loaf cake. Although, I consider it more of a quick bread then a cake, since it's baked in a loaf pan. The flavor was fantastic. It has a great sweet orange flavor and the texture is amazing. It uses a combination of melted butter and oil. It's not too light and not too heavy. It stayed fresh for several days and the shiny marmalade glaze on top is sticky and has a delicate orange flavor. I thought this was really good. I enjoyed mine as is, but it would also be delicious served with a scoop of vanilla ice cream. Orange French Yogurt Cake adapted from: Brunch at Bobby's (Printable Recipe) 4 Tbl. unsalted butter, melted and cooled slightly 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 c. plain Greek yogurt 1 c. sugar 3 large eggs 2 tsp. grated orange zest 1/2 tsp. vanilla extract 1/4 c. canola oil 1/4 c. orange marmalade 1 Tbl. Grand Marnier (I used water) Preheat oven to 350 degrees. Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray. Sift the flour, baking powder and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture until just combined. Transfer the batter to the prepared pan. Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown). Remove from oven and cool in the pan for 5 minutes. Run a knife around the edges to loosen and remove from pan. Cool completely. Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set before cutting the cake into slices and serving. I received a copy of this cookbook, from Blogging for Books, for the purpose of this review. All opinions expressed herein are my own.

Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying out his dishes. Brunch @ Bobby's, by Bobby Flay This book ha

What a delicious twist to a family favorite recipe. We make this Lemon Zucchini Bread many many times each year. This time I added some fresh raspberries I picked up at the corn stand. Lemon and Raspberries . . . such a great combo. The sweet bread paired with the slightly tart raspberries made this bread loved by all. The house smelled sooooooo good while it baked. Homemade bread smells amazing any time it's baking, but with fresh raspberries, it added an amazing fruity aroma. So irresistible that it was hard to wait for it to cool before slicing it and digging in :) The zucchini dissolves during baking and if you peel it, you can't even tell it's in there. This bread is so soft and moist and don't forget about the sweet lemony glaze on top. Oh my goodness. You might also like: Lemon Zucchini Bread Orange Poppy Seed Zucchini Bread Lion House Zucchini Bread Lemon Raspberry Zucchini Bread From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) 2 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 2 eggs 2/3 c. sugar 1/2 c. canola or vegetable oil 1/2 c. buttermilk grated zest of one lemon juice of one lemon (about 2 Tbl.) 1 c. grated zucchini (peeled or unpeeled) 1 1/4 - 1 1/2 c. fresh raspberries Lemon Glaze 1 c. powdered sugar 1 tsp. meringue powder, opt. (this helps the icing harden) grated zest of one lemon 1/4 - 1/2 tsp. lemon extract, opt. 1/2 - 1 Tbl. milk, as needed (or lemon juice) Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan (I like to line mine with parchment paper and spray with cooking spray, so I can easily remove the bread from the pan); set aside. In a medium bowl combine the flour, baking powder and salt; set aside. In a separate large bowl whisk the eggs, sugar and oil together. Add the buttermilk, lemon zest and lemon juice and stir until combined. Stir in the zucchini. Add the dry ingredients to the wet ingredients and stir until almost combined, then add the raspberries and carefully fold together until just combined and evenly distributed. Pour batter into prepared loaf pan and spread out evenly. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack and cool completely. Top with Glaze and allow to harden. Slice and serve. For the Lemon Glaze: Combine powdered sugar and meringue powder in a small bowl. Add the lemon zest, lemon extract and 1/2 Tablespoon milk or lemon juice. Stir together until smooth and creamy. If glaze is too thick, add a little more milk or lemon juice. Pour over cooled bread. Jenn's Notes: I usually peel half of my zucchini. Base Recipe adapted from: Nancy Creative Linked up to Weekend Potluck!