Peanut Butter Pie

You guys. This Peanut Butter Pie is OUT of this world. It is SO decadently dreamy. I’m in love!! This is hands down one of the easiest, most impressive desserts I’ve ever made. There’s only six simple ingredients and it’s No-Bake! Plus chocolate and peanut butter is always a winner. The BEST part about this perfect Peanut Butter Pie is that there’s no cream cheese and no Cool Whip!

Last year I made this Dark Chocolate Salted Caramel Oreo Pie and I got SO many requests for a peanut butter version. So here it is!! 🙂 The peanut butter layer is creamy, dreamy, and super peanut buttery. Make this for someone in your life who loves chocolate and peanut butter, and they will be yours forever!!

This pie is great for company because you can make it the night before, let it sit overnight in the fridge, and it’s still just as good the next day. It’s perfect for when you’re having guests over or taking a dish to someone’s house because then you’re not busy in the kitchen all day or making a mess! Just pull it out of the fridge and serve.

All you need are 6 simple ingredients — Oreos, butter, peanut butter, powdered sugar, chocolate chips, and heavy whipping cream.

Peanut Butter Pie
Peanut Butter Pie


  • 1 (14.3 oz) package whole Oreos (about 36 Oreos)
  • 1 cup (16 tablespoons) butter, divided
  • 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
  • 1 cup powdered sugar
  • 1 cup chocolate chips
  • 1/2 cup heavy whipping cream


  1. Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
  2. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

You can find complete recipes of this Peanut Butter Pie in



Layers of chocolate and peanut butter in these easy No Bake Peanut Butter Fudge Cheesecake Parfaits will have you licking your cup clean. Great mini dessert recipe for parties.

Chocolate and peanut butter is my kryptonite. No matter how hard I try to resist this dessert combo, I cannot do it. A few weeks ago I decided that I was going to try to do the whole sugar-free thing. Why? I’m not really sure. I mean, you guys see all the recipes I share here, right? Just imagine that times 100…that’s my kitchen and pantry 24/7.

With all the cookies, brownies, and treats that I feel the urge to bake, going sugar-free isn’t really the best option. But hey, it’s either watch what I eat or say goodbye to those skinny jeans in my closet. And since I just bought 2 new pairs, it’s bye bye sugar.

Or at least I thought it was…



  • 12 chocolate cream filled cookies (Oreos)
  • 1 – 8 ounce package cream cheese, softened
  • 1/2 cup powdered sugar + 1/3 cup, divided
  • 1/2 cup creamy peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1 1/4 cups quartered mini Reese’s peanut butter cups
  • 1/2 cup hot fudge ice cream topping


  1. Place the cookies in a food processor and pulse until the cookies are crumbs. Reserve 1 Tablespoon for garnish.
  2. Beat the cream cheese until creamy. Add 1/2 cup powdered sugar and beat again.
  3. Add the peanut butter, salt, and vanilla and beat until creamy again.
  4. In a clean, chilled mixing bowl beat the heavy cream and remaining powdered sugar until stiff peaks form.
  5. Fold 2 cups of the whipped cream into the peanut butter mixture. Stir in 1 cup of the chopped peanut butter cups.
  6. Spoon 2 teaspoons of cookie crumbs into the bottom of 8 – 5 ounce shot glasses. Top with a large teaspoon of the peanut butter cheesecake. Tap the glasses to even out the mixture. Divide the remaining crumbs into the glasses. Spoon the remaining cheesecake on top of the crumbs. Tap the glasses again to settle the ingredients evenly.

You can find complete recipes of this No Bake Peanut Butter Fudge Cheesecake Parfaits in



I love a good two-for-one deal. Especially when that deal involves peanut butter and chocolate.
Sometimes it’s impossible to pick which one I want, and with these bars I don’t have to.
There’s a peanut butter and white chocolate base that’s soft yet dense, rich, and creamy. The top is a layer of chocolate-peanut butter fudge, and there’s Rice Krispies added for crispy texture. Both layers actually have Krispies in them, but it’s more pronounced in the top layer.
The recipe for the chocolate layer I originally created to top some brownies that are in my first cookbook, Peanut Butter Comfort. They’re perhaps my favorite brownies ever, tied with these.
Recently I was thumbing through my cookbook and remembered how much I loved the topping, and had to make it.
But I didn’t want to turn on my oven and make brownies because San Diego was having a wicked, but typical, hot snap the last few weeks and my condo doesn’t have air so it was 92F inside. No ovens were turned on.
The beauty of these no-bake, one-bowl, gluten-free bars is that they’re fast, easy, and people will go nuts over them. I mean who can resist two thick layers of peanut butter and chocolate-peanut butter fudge sandwiched together. I sure can’t.

Peanut Butter Base

  • 2 cups white chocolate chips (one 10.5 to 11.5-ounce bag)
  • 1 cup creamy peanut butter (not natural; use Jif, Skippy or similar)
  • 1 cup crispy rice cereal (use gluten-free crispy rice cereal to keep GF)

Chocolate Fudge Top

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups creamy peanut butter
  • 1 tablespoon unsalted butter
  • 1 1/2 cups crispy rice cereal


  1. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. Peanut Butter Base – In a medium, microwave-safe bowl add the white chocolate chips and heat for 1 minute on high power to soften.
  3. Remove bowl from microwave, add 1 cup peanut butter (use Jif, Skippy, or similar because natural or homemade peanut butter could separate and may not set up well and/or the bars could turn very oily), and heat on high power to melt, about 1 minute or as necessary in your microwave;
  4. white chocolate scorches easily so keep a careful eye on it. Stir until mixture is smooth and combined.
  5. Add 1 cup crispy rice cereal and stir to combine.
  6. Turn mixture out in prepared pan in an even, flat layer, smoothing the top lightly with a spatula. Place pan in freezer to chill.
  7. Chocolate Fudge Top – In a medium, microwave-safe bowl (you can use the same one, just wipe out with a paper towel) add the semi-sweet chocolate chips and heat for 1 minute on high power to soften.
  8. Remove bowl from microwave, add 1 1/2 cups peanut butter, butter, and heat on high power to melt, about 1 minute. Stir until mixture is smooth and combined.
  9. Add 1 1/2 cups crisp rice cereal, and stir to combine.
  10. Remove pan from freezer (make sure the first layer has set up somewhat before adding the chocolate, if not, return pan to freezer for 5 more minutes) and carefully turn chocolate mixture out into prepared pan in an even, flat layer, smoothing the top lightly with a spatula.
  11. Place pan in freezer to chill. Allow bars to chill for 60 to 90 minutes, or until set, before serving. If bars have gotten too firm to slice, let them sit at room temp for 10 minutes.
  12. I store these bars in the fridge because they get a little too soft at room temp.
  13. Bars will keep airtight in the fridge for about 1 month and in the freezer for up to 6 months.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER FUDGE BARS in



One bite in and I knew I hit the jackpot with this one. If you’ve been in search of the perfect crispy, baked tofu recipe, this is the one for you! I’m so excited to share this with you guys I can hardly stand it. Let’s do this!
For starters, this dish is served over cauliflower “rice” instead of regular rice because 1) Cruciferous veg for the win, and 2) You can eat an ENTIRE head of cauliflower instead of 1/2 cup of rice and STILL only consume a fraction of the calories and carbohydrates, so why not?!
Cauliflower rice is SO simple and you absolutely must try it! It doesn’t pass completely as rice since the textures and flavors are slightly different. But it looks just like rice and in my opinion, tastes even better as it absorbs the sauce perfectly and takes WAY less time to cook.
You guys know the deal: My favorite way to crisp up tofu is pre-baking it before sauteing – a little trick I picked up at a vegetarian cafe in San Antonio (Yes, I hounded the waitress for the technique – you’re welcome). This gives it that crisp outer edge and perfectly tender center.
Once your tofu is baked, add it to your sauce, which acts as an all-in-one marinade and sauce for the cauliflower rice, veggies and for serving! It wears many hats and it’s oh-so delicious and Thai-inspired. Once your tofu is marinated, it’s ready for a quick stir fry to give it that perfectly golden brown, crisp, mega-flavorful coating. Then all that’s left to do is saute up your veggie of choice – baby bok choy for the win – and your cauliflower rice!
All in all this dish takes around 1 hour 30 minutes, which is a little longer than I prefer. But the pay off is so worth it! Plus, it only requires 9 ingredients – many of which you likely already have on hand. I made this dish and ate half, then reheated the leftovers the next day and I swear it got better! I love it when that happens. Hope you enjoy this dish as much as I did. Cheers!


  • 12 ounces (340 g) extra firm tofu, organic & non-GMO if possible*
  • 1 Tbsp (15 ml) Toasted sesame oil
  • 1 small head cauliflower (~ 580 g)
  • 2 cloves garlic, minced (1 Tbsp or 6 g)


  • 1.5 Tbsp (15 ml) Toasted sesame oil
  • 1/4 cup (60 ml) low sodium soy sauce (gluten free for GF eaters)
  • 1/4 cup (55 g) light brown sugar (or honey if not vegan)
  • 1/2 tsp chili garlic sauce
  • 2.5 Tbsp (40 g) peanut butter or almond butter (natural, salted)


  • Veggies (baby bok choy, green onion, red pepper, broccoli)
  • Toppings: Fresh lime juice, cilantro, sriracha


  1. Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).
  2. Roll tofu in an absorbent towel several times and then place something heavy on top to press.
  3. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.
  4. Near the end of draining, preheat oven to 400 degrees F (204 C) and cube tofu.
  5. Place on a parchment-lined baking sheet and arrange in a single layer.
  6. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
  7. Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed.
  8. I often add a little more sweetener and peanut butter.
  9. Add cooled tofu to the sauce and stir to coat.
  10. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
  11. In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside.
  12. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).
  13. Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
  14. Use a slotted spoon to spoon tofu into the preheated pan.
  15. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned.
  16. It will stick to the pan a bit, so don’t worry. Remove from pan and set aside and cover to keep warm.
  17. Rinse your pan under very hot water water and scrape away any residue. Place back on oven.
  18. Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir.
  19. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally.
  20. Then add a few spoonfuls of sauce to season and stir.

You can find complete recipes of this CRISPY PEANUT TOFU & CAULIFLOWER RICE STIR FRY in



This easy no bake dessert features layers of crispy cornflakes and peanut butter, sweetened cream cheese, and dark chocolate pudding, topped with fluffy whipped cream. It really is a slice of heaven.
If you look through my recipe index, it’s pretty clear that I’m not a big dessert person. When it comes to food vices, I’m more of a cheese and potato chips girl, and most of the time I’d rather finish off a delicious meal with a big glass of wine than a piece of cake or a bowl of ice cream. But this particular dessert is something that nobody can turn down!
I first had this amazing chocolate, peanut butter and cream cheese dessert two summers ago when we reunited with some good friends who were visiting family in Pennsylvania. We were invited to their annual 4th of July BBQ, and while I usually look forward to grilled hotdogs and potato salad more than anything else, I kept hearing whispers about a famous dessert known as “Aunt Barb’s dessert.” As soon as I heard that, I was sold. When someone has a signature dish, you just know it’s going to be fantastic.
Add in the fact that it contains layers of peanut butter, cream cheese, and chocolate (my three favorite dessert ingredients), and, well, I didn’t even care about my hotdog anymore, I just wanted to dive face first into the dessert. It did not disappoint. Before I was halfway through my first forkful, I’d renamed “Aunt Barb’s dessert” into “Chocolate Peanut Butter Heaven” because that is exactly what it is.
I’ve had plenty of variations of chocolate and peanut butter desserts in my life, but this one is extra special. All of the flavors and textures go together so harmoniously, you can practically hear birds singing with each bite. The bottom layer is made from combining peanut butter with crushed cornflakes, which gives it a tremendously satisfying crunch.
Then you add in a layer of sweetened cream cheese for that slightly tart factor which balances out the richness of the chocolate and peanut butter. Then you top it with some thick chocolate pudding (I chose dark chocolate pudding because I love the rich taste, but you could use milk chocolate instead). And finally, you cover it all with a layer of whipped topping, which gives it a beautifully light and airy quality that just takes it to that next level of heavenly perfection.
I could NOT stop eating it. For weeks, I tried searching for the recipe online, but I couldn’t find the exact combination of ingredients that Aunt Barb had used. So I called my friend and begged her to track down the original. Thankfully she obliged, and now I have the chance to make it for myself, and share it with you! I’m not kidding — if you make this, you will be the hero of everyone in the room.


  • 3 small packages instant chocolate pudding (dark or milk chocolate)
  • 4 c milk
  • 5 1/2 c cornflakes, slightly crushed
  • 1 1/2 c peanut butter
  • 2 8 oz pkgs cream cheese, softened
  • 3/4 c powdered sugar
  • 3 c cool whip
  • mini chocolate chips (optional, for serving)


  1. Combine the milk and pudding mix with an electric mixer.
  2. Once smooth, put in the refrigerator to set for at least 1 hr or overnight.
  3. For the bottom layer, mix the cornflakes and peanut butter until combined (the best way to do this is with your hands; it’s messy, but effective).
  4. Spread the cornflake/pb mixture into the bottom of a 13×9 baking dish until evenly coated.
  5. Place into the freezer for 30 minutes to allow it to harden.
  6. While the pb mixture is setting, combine the softened cream cheese, powdered sugar, and 1 cup cool whip.
  7. Mix on medium speed until smooth.
  8. Remove the pan from the freezer and spread the cream cheese mixture over the bottom layer.
  9. Return to the freezer for 30 more minutes to set.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER HEAVEN (EASY NO-BAKE DESSERT) in



Hello and Happy New Year to YOU! I’m crazy excited about all that 2017 has in store…most notably meeting this precious baby girl in April! While I’ve been super grateful for maternity jeans during the holidays {hello stretchy waist, I love you}, I’m vey ready to take a chill pill on the sugar and get our family back in the swing of healthy eating!
I thoroughly enjoyed the indulgences of the holidays with zero regrets! However, we do generally eat very healthy around here, and I love that I get to share what works for my family with all of you lovely ladies and gents! So let’s kick off 2017 with a tried and true family favorite recipe…this Healthy Peanut Butter Granola! It’s gluten-free, dairy-free, oil-free, refined-sugar free AND vegan!
Perfect for any and all eaters in your life! Beloved by everyone who lives in my humble abode, it’s a great make-ahead breakfast for those of us who like to make the mornings as easy as possibly {i.e. sleep as long as we can}! Yes it’s true. I am not a “hot breakfast every day” mom. We eat lots of muffins, smoothies, breakfast bars, baked oatmeal, and yogurt with granola…..all of which have been made ahead of time and stored in the refrigerator or freezer. Oh and I can’t forget…we even eat….cereal {gasp}… 😉
I like to make breakfast as easy and desirable as possible for my kids. They almost always get to pick whatever they want in the mornings, because the last thing I’m looking for is a battle royale over finishing their first meal of the day. {Truth}. This is why I think it’s important to have a bunch of nutritious options, like this Healthy Peanut Butter Granola, on hand and ready to be chosen by hungry little tummies.
It is ridiculously easy to make. Just melt together the honey and peanut butter, add the other wet ingredients, mix in the dry ingredients, combine and bake! In order to be extra sure your granola is done baking, remove a piece or two from the pan and let it cool on the countertop. If it hardens relatively quickly {in 1-2 minutes} then it’s done. If not, continue baking until it is crunchy at room temperature.
No worries if you do under bake this healthy peanut butter granola and it becomes soft the next day, just pop it back into the oven for a few minutes to re-crisp it! Just be SUPER careful not to forget you put it back in the oven…I may have done this on more than one occasion. Whoopsies.


  • 2 cups old-fashioned (or quick cooking) oats*
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt
  • ¼ cup natural peanut butter
  • ¼ cup honey (or maple syrup for vegan)
  • ½ tsp pure vanilla extract


  1. Preheat oven to 325 degrees F. Grease a large cookie sheet and set aside.
  2. In a small bowl, mix together oats, salt and cinnamon. Set aside
  3. In a microwave safe dish or on the stovetop,
  4. melt the peanut butter and honey (or maple syrup) together until smooth.
  5. Remove from heat and stir in vanilla.
  6. Stir in dry ingredients and mix until well combined.
  7. Spread mixture on prepared cookie sheet.
  8. Bake in the preheated oven for 20-25 minutes, or until granola is lightly browned, stirring the granola once gently half way through. (A great way to test for doneness is to remove a small portion of the granola from the pan and set it on the counter.
  9. If it hardens as it cools the rest of the granola is done)!

You can find complete recipes of this HEALTHY PEANUT BUTTER GRANOLA in


Chocolate Peanut Butter Tagalong Pie

Do you love Tagalong Cookies? If so, you are going to LOVE this homemade Chocolate Peanut Butter Tagalong Pie! Buttery shortbread cookie crust topped with a sweet, creamy, peanut butter filling and finally, silky dark chocolate ganache swirled with peanut butter.
This gorgeous pie is a total showstopper! And one for the real peanut butter lovers out there. The filling is smooth and rich and the shortbread crust just about melts-in-your-mouth! Once you add the chocolate ganache, you are in chocolate peanut butter heaven!
We all know chocolate and peanut butter are the perfect pairing (as discussed here, here and here). But add in crumbly shortbread? A whole new level of delicious my friend!
One of the girls in my team at work is from America, and a few weeks ago she brought in Girl Scout Cookies that her family had sent over from the USA. Everyone at work was so excited to try them! I had already tried Thin Mints when I went to Texas last year but I had long wanted to try Tagalongs.
One bite and I was smitten! If you haven’t tried them before, they are a shortbread cookie topped with peanut butter and covered in chocolate. I ate quite a few of them and once they were gone, I had the urge to recreate them at home – with a twist.
And voila – we have the Tagalong Cookie in pie form! And what a chunky pie at that. The shortbread crust is made with just four ingredients and is baked until golden brown. The peanut butter filling is a simple no bake recipe and finally, a thick coating of chocolate ganache – yes please!

Shortbread crust

  • 170 grams (3/4 cup) unsalted butter, room temperature
  • 90 grams (2/3 cup) icing or powdered sugar
  • 1 teaspoon vanilla extract
  • 210 grams (1 and 1/2 cup) plain flour

Peanut butter filling

  • 375 grams (1 and 1/2 cup) smooth peanut butter
  • 115 grams (1/2 cup or 1 stick) unsalted butter, softened
  • 220 grams (1 and 3/4 cup) icing or powdered sugar

Chocolate ganache

  • 100 grams (2/3 cup) dark chocolate, pieces
  • 120 ml (1/2 cup) thickened or heavy cream
  • A few tablespoons of smooth peanut butter

Shortbread crust

  1. Grease and line an 8 inch loose bottom cake tin with baking or parchment paper. Preheat the oven to 160 C (320 F). In a large mixing bowl, beat the butter for approximately 2 minutes or until pale and creamy. Sift in the powdered or icing sugar and vanilla extract and beat again. Sift in the flour and stir gently until a buttery dough forms. Pour the shortbread dough into the cake tin and press down to form my smooth layer. Bake for approximately 15-16 minutes or until golden brown all over. Leave to cool completely on a wire rack.

You can find complete recipes of this Chocolate Peanut Butter Tagalong Pie in


Disneyland’s Chocolate Peanut Butter Sandwich

We were just in Disneyland a few months ago eating these delicious chocolate peanut butter sandwiches!  No bread involved here!
It’s a graham cracker coated in chocolate, a peanut butter filling on top, then the whole cracker dipped in milk chocolate.  When you sink your teeth into that first bite it is absolutely amazing!  And another great thing about this dessert – it’s NO BAKE!


  • 6 graham cracker sheets, broken in half
  • 3 cups milk chocolate chips, divided
  • 2 teaspoons shortening, divided
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons milk


  1. Line a cookie sheet with wax paper or parchment paper.
  2. Melt 1 1/2 cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe bowl or big glass measuring cup.
  3. Stirring at every 20 second intervals until fully melted and smooth.
  4. Then dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate.
  5. But you want the graham cracker to be totally covered.
  6. Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
  7. While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla and milk.
  8. Mix until smooth and creamy.(sometimes it just easier at the end to mix with your hands) Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
  9. Pull out the chilled chocolate covered graham crackers and peanut butter balls.
  10. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham.
  11. Gently spread it to the edges so it’s evenly distributed.
  12. Melt the other 1 1/2 cups of chocolate chips with 1 teaspoon of shortening. Stirring until smooth.
  13. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides.
  14. Put back in the fridge or freezer to set up (about 15 – 20 minutes).
  15. Then pull out and drizzle left over chocolate over the top of each graham cracker.

You can find complete recipes of this Disneyland’s Chocolate Peanut Butter Sandwich in



These Nutella Fudge Brownies are decadent little bars! With a dense brownie on the bottom, Nutella fudge in the middle and chocolate on top, you can’t go wrong.
Do you ever have those days where you have all these things on your list to get done and you really think you’ll actually have time to accomplish them? Like, really. You’re sure it’ll all get done.
Then the end of the day comes along and you didn’t even get to half of it?
Then you’re like, well I need to feel better about all I accomplished so let’s add the things that I did that aren’t on the list so that I can cross them off too and feel more accomplished. The story of my life. so many things. ALL the things! So little time.
Fortunately, at the end of a long day of accomplishing many things (thought not ALL the things) there are bars like these to reward you for your hard work and a job well done. And really, is there any better reward than Nutella and chocolate? Fudge and brownie? I didn’t think so.
The brownie is a modified version of this very popular brownie recipe on my site. They are so loved for two reasons – they are tasty and they are super easy to make. Of course not one to make things simple for myself, I decided to modify the brownie.
The other one calls for oil and I decided to try it with butter. I also made a few other changes to make this brownie more fudgy and a little less cakey. The final brownie is perfectly dense and fudgy, without being too dense. Love.
The brownie is topped with fudge. Nutella fudge. I love all things Nutella. It always amazes me when Nutella actually makes it into a recipe and doesn’t just land straight in my mouth on a big fat spoon.
Please say you understand. The fudge is easy to make by combining sweetened condensed milk, butter, chocolate and Nutella. Everything is melted and combined on the stove before being spread over the brownie.


  • 3/4 cup unsalted butter, melted (I use Challenge Butter)
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 3/4 cup flour
  • 6 tbsp cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt


  • 14 ounce can sweetened condensed milk
  • 2 tablespoons unsalted butter, room temperature
  • 1 1/2 cups chocolate chips
  • 1 cup chocolate-hazelnut spread, such as Nutella


  • 6 oz chocolate chips
  • 1 tbsp shortening


  1. Preheat oven to 350°F (176°C). Grease a 9×9 baking pan.
  2. Combine the butter, sugar and vanilla extract in a medium sized bowl.
  3. Add eggs and mix until well combined.
  4. Combine flour, cocoa, baking powder and salt in another medium sized bowl.
  5. Slowly add dry ingredients to the egg mixture until well combined.
  6. Pour the batter into the pan and spread evenly.
  7. Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.


  1. Combine sweetened condensed milk, butter, chocolate chips and Nutella in a metal or glass bowl.
  2. Set the bowl over a pot of simmering water.
  3. Stir mixture until everything is melted and smooth, then spread evenly over the brownies.
  4. Set brownies in refrigerator to set.
  5. Once set, add chocolate chips and shortening for topping to a microwave safe bowl.
  6. Microwave on 15 second increments until the chocolate and shortening are melted and smooth.

You can find complete recipes of this NUTELLA FUDGE BROWNIES in



They always say that weddings come in waves, right?
I’ll say.
Last night, Barclay and I attended our fifth — that’s right, fifth — wedding in the month of May. It’s been a whirlwind of showers, and ceremonies, and receptions, and toasts, and dances, and me-making-Barclay-pose-for-fancy-selfies (and caricatures!), to be sure. But it has been such a fun month.
I always get so dang excited seeing people I love finding people they love, especially many of these friends who have been waiting for this season for years and years. And I love seeing all of the beautiful and unique ways our friends choose to celebrate. And I love getting to be there to celebrate with them! ♥
Without a doubt, last night was the perfect celebration to wrap up the month. My friends, Kevin and Stacey (who I mentioned a few years ago in this post), tied the knot out in the middle of a field on a stunning spring evening. It was my first time attending a full-on Egyptian Orthodox ceremony, and the liturgy and music and traditions were so beautiful and moving. As was, of course, seeing my radiant friend and her sweet daughter walk down the aisle together to become a family of three with this incredible man we all love. And then afterwards?! (I may have freaked out just the tiniest bit.) Guys, they had a nacho bar!!! Oh my goodness, I could not begin to imagine a more perfect dinner for a wedding, and the perfect fuel for the evening of dancing the night away in the setting spring sun.
Yet one more reason why I love these friends, and why I loved this night. Well, before we made our way out to the edge of town for this wedding, I was buzzing around trying to get 101 things done before the end of the weekend. And as the perfect fuel for my afternoon of errands, and bills, and all of the not-so-fun-jobs that needed to be done, I decided to use some leftovers in the fridge to whip up some simple teriyaki chicken.
I had randomly been craving teriyaki this week, and already had some rice and broccoli in the house to serve up as sides. So I stir-fried up a quick batch, and within 20 minutes, this deliciousness was on the table. Too good and too easy not to share with you!
Many of you have probably tried out my recipe for Slow Cooker Teriyaki Chicken, which has been one of the most-viewed recipes on the blog for years. And also happens to be one of my favs. But if you ever have the craving for chicken teriyaki and want it now — or, you know, like 20 minutes from now — then this quick and easy version may be for you.
Simply cut up some boneless skinless chicken breasts into bite-sized pieces, and start sauteing them in a skillet. Then while they’re cooking, whisk together this simple teriyaki sauce shown above. (I also multitasked and popped some rice in my rice cooker, and steamed some broccoli while getting everything else ready, which I highly recommend. YUM.)


  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • salt and pepper
  • 1 tablespoon peanut oil (or any cooking oil)
  • 1 batch teriyaki sauce (see below)
  • optional toppings: toasted sesame seeds, thinly-sliced green onions


  • 1 clove garlic, peeled and minced
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon ground ginger


  1. Remove from heat, and serve immediately, garnished with optional toppings if desired.
  2. Continue cooking until the sauce reaches a simmer and thickens.
  3. Once the chicken is ready to go, pour the teriyaki sauce over it, then toss to combine until the chicken is evenly coated.
  4. Meanwhile, as the chicken is cooking, prepare your teriyaki sauce.
  5. Add chicken and saute, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.
  6. In a large saute pan or wok, heat oil over medium-high heat.
  7. Season the chicken with a few generous pinches of salt and pepper. Set aside.
  1. Whisk all ingredients together until combined.

You can find complete recipes of this 20-MINUTE TERIYAKI CHICKEN in