I've always loved to read. Most Saturday mornings of my childhood you could find me lugging a bag full of books into our local library. Then college happened. And my free time and zest for reading for pleasure was kinda squelched. Now days, my book reading habit comes and goes in spurts. That said, I spend a lot of time reading random articles, pinterest pins, and recipes. There's not a day goes by  that I don't read a recipe or two (or ten). Some of them I know I'll likely never make and then there are those that have me racing to the grocery store to get the necessary  ingredients.

Today, I'm sharing with you one of those recipes. The kind that had my stomach growling at first sight.

Baker by Nature totally shaped my Saturday morning with her compelling perfect mix of chocolate and peanut butter in donut form. Yep. Uh huh. I can see that drool you're wiping from the corner of your mouth. You're already intrigued by this flavor combo sent from the Heavens. 

I'm recounting this recipe in pictures because my words won't do them justice. (And it's rare I'm short on words...) So, rather than me retell you her recipe that I followed to a "T", I want to send you directly to the source. Visit her site for all the specifics on how to get these gloriously good babes in your hands (and belly). 

Oh, and yes, I almost forgot to tell you: you do need a donut pan (or two) for this recipe. While I'm a staunchly against having too many single-use kitchen items take up the always cramped cabinet space, this one is a must. Well, if you like donuts, that is. If not, why are you still reading this? (Just kidding. kind of...)
Seriously though, the Wilton donut pans don't take up much room and they're totally worth having so you can satisfy your own donut hankering when it strikes. (Plus baked donuts made at home have to be healthier than those from the local shop. Right? Feel free to use that justification when you eat your second one of these suckers.)

In preparation for Pi Day, I bought these beautiful berries. Then I immediately came home an made a pie that you're going to want to copy. Today, March 14th is a holiday. Albeit a math related day (and, well, math has never really been a fave of mine), I can get behind a play on words. So, we're having pie for Pi Day. But, actually it's extra special because it's our sweet niece's birthday too! Thus, we must celebrate twice as much. 

In honor of her, I made a pie with two of her current favorite things: strawberries and Oreos.
Oh, and I snuck in a layer of ganache. 

You're welcome.

This is kind of a rarity on here, a recipe post without a lot of pomp and circumstance, but in the interest of all that is right and good, we should cut to the chase.

This three part recipe is mostly original,  i.e. an experiment, so I hope it will find favor with you all. 

Oh So Oreo Strawberry Pie 
Mostly Original Recipe
Makes 1 pie (that you'll want to hoard, but it's nice to share. do with that what you will.)

Crust
25 Oreos
5 tablespoons butter, melted

1. Crush Oreos in a food processor OR enclosed in a ziptop bag with a rolling pin. (I prefer the food processor because it's much more efficient). Pulse until cookies create a fine crumb. 
2. With a fork, mix in melted butter, until well incorporated. 
3. Press into 9-inch pie pan. 
4. Bake at 350 degrees for 6-8 minutes. 
5. Let cool completely.

Chocolate Ganache
1/2 cup chocolate chips (milk, semisweet, dark- your choice!)
1/2 cup heavy whipping cream

1. Using a double boiler, combine chocolate chips and cream. Heat until melted through. Should be smooth, shiny, and a little thick. 
2. Pour into cooled pie crust. 
I think technically for a ganache, you should heat up the cream THEN stir in your chocolate, but I was multitasking with dinner and didn't want to have more than one step. 

This pie is pretty. And it is pretty rich, pretty grand, and pretty delicious. It's perfect for a birthday! (Plus it's the perfect transition to our pending spring and strawberry season!)

And since I can, we want to wish sweet L, aka Baby, a happy happy happy 3rd birthday! We love you to pieces, niece! May 3 be wild, wonderful, and all together fit for the princess you are. Can't wait to celebrate you soon!

I hope you make this pie. Moreover, I hope you enjoy every crumb of it. 
Until next time, 
xoxo

Okay...we might need one minute- thirty seconds, but really, a cake to curb your cravings can be yours in no time flat. 

Have you heard of mug cakes? or maybe I mean cake in a mug? Well, if you're like me, you might have dismissed the validity of this treat. I tend not to discriminate between my sweets so I still can't explain why I wasn't a believer in the cake from your microwave trend. BUT I'm a bandwagonner now! BECAUSE CAKE FROM YOUR MICROWAVE IS AWESOME! 

Apparently, there are all kind of variations of this magic dessert. Like these, or these, or whoa, these.

Let's chat about the recipe that's led me to the dark side. It's simple. It's chocolate-y. Well, maybe, extra chocolatey is more accurate. After a little whisking and waiting, you have a rich and warm and utterly delectable cake. Even if you're not a true cake person like me (gasp! I know...), this is a winner. 

Chocolate Mug Cake
Recipe from our favorite Trisha Yearwood 
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup whole milk
2 tablespoons canola oil
2 tablespoons unsweetened cocoa powder
1/4 teaspoon vanilla
1/4 teaspoon salt
1 ounce chocolate chips, dark, semi-sweet, or milk- your choice!

1. Whisk all ingredients except chocolate chips together in small bowl until well combined. Batter will be thick.
2. Pour batter into a favorite mug and sprinkle those chocolate chips on top.
3. Pop the mug in the microwave and set for 1 to 1 1/2 minutes. I ended up at about 1 minute, 8 seconds. (I wanted a little gooey cake to remain.)
4. Let cool for a minute. For a little more indulgence, top with whipped cream. 

Yep, that is it. Enjoy this cute little single-serving cake when ever your sweet tooth strikes, especially when there's not much time to bake.

We've made it. Christmas Eve greetings to all! I hope today finds you with your shopping done, the stockings hung, and the holiday plans made. If not, godspeed. It's likely nutty out there in the shops and stores.

If you're still trying to decide which cookies to leave out for Santa, boy, do I have a treat for you. These chocolatey, toffee-studded, slightly salty cookies are sure to be just the sugar fix Santa needs to finish his route. (Plus, it makes a ton so you can sneak a few too.)

Here's the scoop on a new favorite. It's a recipe from Smitten Kitten.  I've actually made these cookies twice this holiday season (remember that one batch of cookies I'd made at the time of my last post.) The flavor combo is spot on. They're pretty easy to make which is always a bonus. 
​

Chocolate Toffee Cookies 
What you need:
1/2 cup AP flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, roughly chopped (could also use bittersweet)
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar (light or dark, either will work)
4 large eggs
1 tablespoon vanilla extract 
5 1.4-ounce chocolate-covered English toffee bars, coarsely chopped (I used Heath)
1 cup walnuts, toasted, chopped (I toast them on 350 for just a few minutes, until you start to smell them)
Flaky sea salt for sprinkling (SK says optional, but I think it's a must!)

What to do:
1. In small bowl, whisk together flour, baking powder, and salt). Set aside.
2. In a double boiler, heat butter and chopped chocolate, until melted and smooth. Remove from the heat. Let cool.
3. In stand mixer bowl, beat brown sugar and eggs. Beat until mixture is thick, about 4-5 minutes. 
4. Mix vanilla and melted chocolate into brown sugar mixture. I usually put a little chocolate in the brown sugar and mix until well-combined just to temper the combo. Then I add all the remaining melted chocolate. 
5. Stir in dry ingredient mixture.
6. Fold in toffee pieces and walnuts. 
7. Chill batter in fridge for about 45 minutes to an hour. 

After chilling:
1. Preheat oven to 350 degrees F. 
2. Line cookie sheets with parchment paper.
3. Scoop spoonfuls onto cookie sheet about 2 inches apart. (I tend to arrange in 3x4 rows).
4. Top each dollop with a pinch of flaky salt.
5. Bake one sheet at a time for 12-15 minutes. (Both times I've pulled mine out at 12 minutes). The tops will just begin to crack.
6. Cool on sheets for 5 minutes. Then remove to wire rack.
7. Store in airtight container. 

If you leave these out for Santa, he may just leave you extra present under the tree. 

Now, from my Born Daily home to yours, wishing you the gladdest tidings of good cheer this season! May your holidays be filled with all things that warm the heart and soul.

Until next time--
xo

Hold the phone. Today is National BROWNIE Day! How did we not have this day off work? Call your Congressman!

Naturally, I have to break the all the blogging rules you might have heard, because today calls for TWO posts. Since we're nearing the close of the day, we can file this under "better late than never." If you read my new About page, you know brownies are my jam. I can't diss them. For the sake of all that's holy, let's make some brownies so we don't have to live with the regret of not celebrating this day. 

The recipe I have for you is killer. 

But we have to get one thing straight. Boxed brownies are not inferior. Actually, #boxedbrownies4lyfe. Uh huh, I'm a blogger who abandons any purist or absolute notions. I like semi-homemade. I like from scratch. I like real. And sometimes, you just need a dang shortcut. There is no shame if you're making and baking for the enjoyment of yourself or others. And when it comes to brownies from the box, we (even the haters) really need to admit they're usually pretty spectacular. 
Okay, now we can proceed. 

These brownies start with a mix  and are then zhuzhed up with buttermilk, chocolate chips, and chocolate frosting. Need I say more? 

Classic Frosted Brownies (aka your new favorite)
Brownies
Brownie Mix (use your favorite family-sized boxed brand)
6 tablespoons melted butter
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup semisweet chocolate chips

What to do:

1. Preheat oven to 325 degrees F. Line 9x9 pan with foil and spray with non-stick spray.
2. Mix brownie mix, butter, egg, buttermilk and vanilla in large bowl using a sturdy spatula or wooden spoon. It's going to be thick. Once well mixed, stir in chocolate chips. 
3. Spread batter into pan evenly.
4. Lick the spoon. (<--yes, that's a requirement)
5. Bake for 37-42 minutes. The center should be barely jiggly to set.  I like to slightly undertake our brownies so I tend to start checking around 35min. 
6. Once done, let cool about 20-30 minutes.

Frosting
4 tablespoons butter
1 tablespoon unsweetened cocoa powder
3 tablespoons whole milk 
1 1/2 cups powdered sugar 
What to do:

1. In a small sauce pan, melt butter. 
2. Stir in cocoa powder and milk. Keep stirring until it begins to thicken and barely begins to boil. 
3. Remove from heat. Whisk in powdered sugar. It's likely going to look a little rough, but keep whisking. It'll come together. 
4. Pour over brownies before the frosting sets up. 
5. Let the brownies come to room temperature. (this is the hardest part of the recipe.) If you want to have nice cleanly cut brownies, chill the brownies for an hour or so in the refrigerator. Then you can lift the brownies out with the foil and cut with a sharp knife. 

​
​Now it is time to share with your family. Or hoard them. Either way, it's a win.

This recipe comes to us from Confessions of a Cookbook Queen. But, I halved it and added the chocolate chips. She's the genius behind your enjoyment. 

My work here is done. 

Until next time,
--xoxo