Chocolate Chip Studded Pumpkin Roll Bars

Do you have school age kids?  If so, I am sure you can appreciate what I have to say.

Chocolate Chocolate Pumpkin Cake with Spiced Pumpkin Buttercream

This past weekend I spent a ridiculous amount of time in my kitchen testing out new recipes for the upcoming Fall holidays.  To say I am super ridiculously over-the-top excited about the holidays doesn't even scratch the surface.  I have been Pinning, printing and ripping out magazine pages galore with all kinds of ideas!  

A Pretzel Twist on the Peanut Butter Brownie Thing

If you’ve been reading my blog for any amount of time, then you know about my extreme love of brownies.

If not, you can read about it here…here…here oh and here.

I love brownies.

They are God’s sweet special gift just for me.

Bake Me Happy...Chocolate Cupcakes withToasted Marshmellow Peanut Butter Buttercream Frosting

Lately all that I have been wanting in life is chocolate and peanut butter.

And I’m not just talking Reeses peanut butter cups.

That would be too easy.

I’m talking sandwiches…big, thick slathers of peanut butter and Nutella.  The kind that leaves the leftovers behind in the corners of your mouth for you to snack on later.

I’m talking about my ice cream…taking vanilla ice cream and mixing in swirls of Peter Pan Honey Roasted  peanut butter and chunks of chocolate pieces….sometimes I even throw some pretzels into the mix for a little salty goodness.

The other day I ate half a bag of pretzels dipping them into some peanut butter and then Nutella.

It’s a strange addiction I have lately.  I’m not sure how it all started.  I just know that one day I was eating a Reeses and the next thing I know I’m trying to conjure up different ways to get my peanut butter and chocolate fix WITHOUT having to go to the store to buy another bag of Reeses.

It’s not helping my waistline nor the size of my butt…I CAN say that for sure!

Today while I was working on finishing up my moms cabinet (you can read about that here) the craving struck again!

Actually, I’m starting to think this new craving has something to do with stress.  It seems that every time I crave it…something is not going right in my world.

Hmmm….

Any who, I remembered that I had frozen some of the cupcakes from when I made these.

And they were not frosted!

Oh the possibilities!

While I am not the first person to come up with this idea, it is the first time that I tried them for myself.

And I must say…OH. FREAKING. YUM!

So I give to you, my version of the Chocolate Peanut Butter Cupcake WITH Toasted Marshmellows.

Drum roll please...

And yes, it is okay to lick the screen ;)  I'll pretend I didn't see it!

Chocolate Cupcakes with Toasted Marshmellow Peanut Butter Buttercream Frosting

by Angi McCarthy

Ingredients (24 cupcakes)

Chocolate Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup plus 2 tablespoons unsweetened Hershey's Special Dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 eggs
• 1 cup buttermilk
• 1 cup strong black coffee (I used Starbucks Cafe Verona Roast)
• 1/4 cup vegetable oil
• 1/4 cup EV Olive oil
• 1 tablespoon vanilla extract

Toasted Marshmellow Peanut Butter Buttercream Frosting

• 3 sticks salted butter softened (but not melted!)
• 2 lbs confectioners (powdered) sugar
• 1 cup peanut butter
• 4 jumbo marshmellows toasted and pureed in food processor
• 1 tablespoon vanilla extract
• 4 tablespoons milk or heavy cream

Instructions

Chocolate Cupcakes

Heat oven to 350°F.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder.

Mix on low until dry ingredients are thoroughly combined.

Add eggs, buttermilk, coffee, oils and vanilla. Beat on medium speed for about two minutes; the batter will be thin.

Pour batter evenly into prepared pans.

Bake cupcakes in preheated oven for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.

Toasted Marshmellow Buttercream Frosting

Cream butter, peanut butter and toasted marshmellow puree for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer.

Sift 2 lbs powdered sugar into the mixing bowl.

Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar is absorbed by the butter.

Increase mixer speed to medium and add vanilla extract cream and beat for about 3 minutes.

If your frosting needs a more stiff consistency, add a little more powdered sugar. If your frosting needs to be thinned out, add additional cream 1 tablespoon at a time.

Pipe on your cupcakes and enjoy!

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You may find this post partying in the following places:

Monday:  Debbie Doos - The Girl Creative - Skip to My Lou - Craft O Maniac - Lisa's Craft Blog - The DIY Show Off -Everything Under the Moon

Tuesday:  Not Just A Housewife - My Uncommon Slice of Suburbia - Clean and Scentsible - Crazy For Crust - recipes - Uncommon Designs

Wednesday:  Savvy Southern Style - Blue Cricket Design - Seven Thirty-Three - Someday Crafts - Michele Raven Designs/

Thursday:  Delightful Order - Something Swanky - Recipes - The How To Mommy - A Little Nosh          

Friday:  Dwell on Joy- Finding Fabulous - Chic on a Shoestring Decorating - Fingerprints on the Fridge - Shabby Nest - Whipperberry – Miss Mustard Seed - French Country Cottage - Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home), Latest & Greatest Friday (Days of Chalk and Chocolate), Bacon Time, Fusion Friday (Jane Deere Blog). 

Chocolate Cupcakes w/Cinnamon Chocolate Buttercream Frosting

Apparently, I have a bit of a memory problem..as in, I forget EVERYTHING!  At least this is what my kids and husband claim.  A pile of clothes is left on the floor and I ask my kids why they weren’t put in the laundry hamper and the answer is “you forgot to tell me to put them there”.  I forgot…not them.  The trash wasn’t taken out on my oldest son’s chore day to do so and it is because I forgot to remind him to do it.  Our dogs ran out of food and my husband did not know this and subsequently did not pick up any while he was at the store (though he feeds them everyday) and I forgot to mention to him that the dogs were out of food.   Seriously?  I’m really starting to worry about myself and “my” forgetfulness.

Friday, after working all week long, and nearing that “special” time of the month, I decided that I needed chocolate…LOTS of chocolate so I made a batch of rich, dark chocolate cupcakes and thought I’d surprise everyone with a cinnamon chocolate butter cream frosting.  Sound’s divine doesn’t it?  I worked on these decadent treats for over an hour.  I even took the time to pipe on the frosting instead of doing it old-school with a knife. 

Then the men of my family showed up.

And the conversation went something like this…

Oldest “what are those?”

Youngest “why did you make cupcakes?”

Me “It’s Friday and I wanted to give everyone a treat”…said with a smile

Oldest “you said you’d make cheesecake”

Youngest “I don’t like chocolate”

Me “since when?” said to the youngest

Oldest “you promised me cheesecake”

Youngest “she probably forget” said to the oldest

Husband “Is it that time of the month?”

Me – no words…just thoughts “are you freaking kidding me???”  I slave in here for an hour and all you can say is “no cheesecake?”  and did you seriously just ask me if it was that time of the month?... Though it was but I don’t need to admit to that!  I just made freaking cupcakes for crying out loud!!

Oldest “ugh…you forget EVE.Ree.THING!”

Then the conversation spiraled downward even further so I casually poured myself a glass of wine, while they all continued to bicker amongst themselves, took the cupcake with the most amount of frosting on it,  walked out of the kitchen, directly into my bathroom and LOCKED.THE.DOOR!

I then proceeded to enjoy them both in a hot, bubble filled tub while listening to Enya playing in my ears all the while forgetting the men in my life still arguing in the kitchen.  

And I have to tell you all, that THAT was the best. damn. cupcake. EVER! 

So here you have it…the NOT cheesecake Chocolate Cupcake with Cinnamon Chocolate Buttercream frosting.

I hope that you enjoy it as much as I did! 

Chocolate Cupcakes frosted with Cinnamon Chocolate Buttercream

by Angi McCarthy

Keywords: dessert chocolate cinnamon cupcake

Ingredients (serves 12)

Chocolate Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup plus 2 tablespoons unsweetened Hershey's Special Dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 eggs
• 1 cup buttermilk
• 1 cup strong black coffee (I used Starbucks Cafe Verona Roast)
• 1/4 cup vegetable oil
• 1/4 cup EV Olive oil
• 1 tablespoon vanilla extract

Cinnamon Chocolate Buttercream Frosting

• 1 cup unsalted butter softened (but not melted!)
• 3 1/2 cups confectioners (powdered) sugar
• 1/2 cup cocoa powder
• 1/4 teaspoon cinnamon
• 1/2 teaspoon table salt
• 2 teaspoons vanilla extract
• 4 tablespoons milk or heavy cream

Instructions

Chocolate Cake

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oils and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.

Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frost with any icing you'd like. I topped mine with a Cinnamon Chocolate Buttercream Frosting.

Cinnamon Chocolate Buttercream Frosting

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar, cinnamon and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa mixture are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

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You may find this post partying in the following places:

Monday:  Debbie Doos - The Girl Creative - Skip to My Lou - Craft O Maniac - Lisa's Craft Blog - The DIY Show Off -Everything Under the Moon

Tuesday:  Not Just A Housewife - My Uncommon Slice of Suburbia - Clean and Scentsible - Crazy For Crust - recipes - Uncommon Designs

Wednesday:  Savvy Southern Style - Blue Cricket Design - Seven Thirty-Three - Someday Crafts - Michele Raven Designs/

Thursday:  Delightful Order - Something Swanky - Recipes - The How To Mommy - A Little Nosh         

Friday:  Finding Fabulous - Chic on a Shoestring Decorating - Fingerprints on the Fridge - Shabby Nest - Whipperberry – Miss Mustard Seed - French Country Cottage - Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home), Latest & Greatest Friday (Days of Chalk and Chocolate), Bacon Time, Fusion Friday (Jane Deere Blog).

Bake Me Happy - Peanut Butter Swirled Brownies

It seems that lately the only thing on my mind is desserts. 

What kind can I make and when am I gonna eat them. 

That's it. 

Everything else seems to get lost in my thoughts of chocolate, cakes, brownies, truffles and the occasional cupcake. 

Like yesterday...it was Super Bowl Sunday and everyone around me was getting all caught up in the Pre-Game shows and the chips, dips, wings and big bowls of chili. 

I, on the other hand, was lost some where in a swirl of peanut butter and chocolate.  I dug through my kitchen frantically looking for some Reese's peanut butter cups to satiate my craving. 

But found none.  UGH! 

When out of the corner of my eye, I spotted my jar of Peter Pan Honey Roasted Peanut Butter.  Have you had this stuff?  I seriously love it.  Like floating red hearts in the sky kinda love.  It is totally swoon worthy! 

I figured I would just dunk a chocolate bar in the jar of peanut butter and shovel it in my face.  You know, old school style.  Pre-Reese's Peanut Butter cup style.  I admit it, I've been known to do this on occasion.   

Its cool, I'm not embarrassed about it.

One problem, NO CHOCOLATE BARS!  What tha?  I started to jump in my truck and drive off to the nearest grocery store and buy a pound of them when it hits me...

BROWNIES!  Oh yea bay-bee!  My fail safe dessert.  They never fail to deliver all my hearts sweetest desires of rich dark, gooey chocolate.  They are faithful like that and I love them for it.

So I busted out my tried and true recipe.  I've talked about this here in case you missed it :)  And mixed it all up and dumped it into my brownie pan.

I seriously saw the jar of peanut butter give me the "come hither" look while curling its finger at me gesturing for me to come and get it.  It begged me to put it into my brownie batter.  How could I deny it this wish?

And so I did!  And then I ate them...and felt good about it.  So good, I even shared a few...and they felt good about them too :)

Peanut Butter Swirled Brownies

by AKM designs and delights adapted from King Arthur Flour

Keywords: peanut butter chocolate brownie

Ingredients (12 large brownies)

• 1 cup (2 sticks) unsalted butter
• 2 1/4 c. sugar
• 4 large eggs
• 1 1/4 c. Double-Dutch Dark Cocoa
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp espresso powder - I use Starbucks Via
• 1 TB vanilla extract
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 2 c. Ghirardelli dark chocolate chocolate chips
• 1/4 c. Peter Pan Honey Roasted Peanut Butter (or any other kind you may have)

Instructions

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Spoon the batter into a lightly greased 9" x 13" pan.

Melt Peanut Butter in a microwave safe bowl for approximately 30 seconds. You want in to be the consistency of syrup.

Drizzle thick lines over brownie batter and pull through with a knife to "infuse" into batter.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Enjoy with an ice cold glass of moo-juice (milk)!

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So where has your head been lately?  Are you dreaming up new decorating ideas or ways to decorate your your dessert ideas?

You may find this post partying in the following places:

Monday:  Debbie Doos - The Girl Creative - Skip to My Lou - Craft O Maniac - Lisa's Craft Blog - The DIY Show Off -Everything Under the Moon

Tuesday:  Not Just A Housewife - My Uncommon Slice of Suburbia - Clean and Scentsible - Crazy For Crust - recipes - Uncommon Designs

Wednesday:  Savvy Southern Style - Blue Cricket Design - Seven Thirty-Three - Someday Crafts - Michele Raven Designs/

Thursday:  Delightful Order - Something Swanky - Recipes - The How To Mommy - A Little Nosh          

Friday:  Finding Fabulous - Chic on a Shoestring Decorating - Fingerprints on the Fridge - Shabby Nest - Whipperberry – Miss Mustard Seed - French Country Cottage - Sweet Tooth Friday (Alli-n-son), 

I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home), Latest & Greatest Friday (Days of Chalk and Chocolate), Bacon Time, Fusion Friday (Jane Deere Blog). 

Bake Me Happy...Thin Mint CookieTruffles

Easy Thin Mint Truffles

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I did a bad, bad thing. 

I bought a box of Thin Mint Girl Scout cookies...and then I ate them.  The whole. stinking. box!  Yup, I sure did. 

And you know what else?  I don't feel bad about it.  I have NO guilt what.so.EVER!  NONE!  With every bite I took, I reminded myself that I was supporting a great society by eating them.  A society that EMPOWERS girls to do more...to get involved in their community and to help others.  So essentially, I was helping others by eating cookies.  I like the way that sounds, don't you? 

And since I am SUCH an awesome supporter of the Thin Mint Girl Scout Cookies Society, I not only bought from one Girl Scout but TWO!  Yea, I'm awesome like that.  Which means that I now have enough cookies to feed a small army. 

My first thought was to freeze them in hopes that I would forget about them but quickly realized that the freezer only makes the cookies cold which actually inhanced the flavor.  UGH!  This simply will not do!  I CAN NOT have these in my home or I will proceed to eat every last box of them necessitating the need for more TRX classes (which you can read about here).  Again...this simply will NOT do!

Soooo....I had to come up with something I could do with them ASAP! 

And I did what any good food blogger would do.

I jumped on Pinterest. 

Oh yea I did!  Then I proceeded to waste an hour of my life looking at all the things that other people create and suddenly felt inadequate.  So I soothed myself with a few more Thin Mint Cookies...again HELPING a great society.  Did you know that there are like a meell-ion recipes out there for Thin Mint cookies?  I had NO idea!    GHAH!

I came across one for Thin Mint Truffles and knew that those were the ones to make (mostly because its the only one I had all the ingredients for).

Add then I made them...and we ate them! 

End of story!

So heres the recipe...Now go make your own and be a GREAT supporter of the Girl Scouts!



Easy Thin Mint Cookie Truffles

Ingredients

• 1 (9 ounce) package Girl Scout Thin Mint Cookies, divided
• 1 (4 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER’S Dark Chocolate Baking Chocolate, melted

Directions

• Crush cookies to fine crumbs in food processor. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)   Add cream cheese; mix until well blended.
• Roll cookie mixture into balls, about 1-inch in diameter.  Place on cookie sheet lined with wax paper.
• Refrigerate for 30 minutes.
• Dip balls in chocolate using toothpicks; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs or your favorite sprinkles immediately after dipping.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Yea, like there will be an left to store.  Uhm...NOT!

So tell me, what do you do with your Girl Scout cookies?  Do you just eat them straight from the box or do you conjur up some new recipe?

You may find this post partying in the following places:

Monday:  Debbie Doos - The Girl Creative - Skip to My Lou - Craft O Maniac - Lisa's Craft Blog - The DIY Show Off -Everything Under the Moon

Tuesday:  Not Just A Housewife - My Uncommon Slice of Suburbia - Clean and Scentsible - Crazy For Crust - recipes

Wednesday:  Savvy Southern Style - Blue Cricket Design - Seven Thirty-Three - Someday Crafts - Michele Raven Designs/

Thursday:  Delightful Order - Something Swanky - Recipes - The How To Mommy - A Little Nosh         

Friday:  Finding Fabulous - Chic on a Shoestring Decorating - Fingerprints on the Fridge - Shabby Nest - Whipperberry – Miss Mustard Seed - French Country Cottage - Sweet Tooth Friday (Alli-n-son), 

I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home), Latest & Greatest Friday (Days of Chalk and Chocolate), Bacon Time, Fusion Friday (Jane Deere Blog). 

Bake me Happy - Dark Chocolate Brownies

Dark Chocolate Brownies

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(infused with Raspberries and White Chocolate)

Are you the type of person to make the same New Years Resolution every year?  You know the one…the one that says that THIS. IS. THE. YEAR. that I will get in shape and lose weight.  Do you do that?  I do!  I always resolve that I will give up desserts but then that makes me all stressed out and unhappy.  You do know that desserts spelled backwards is stressed right?  I consider that to be a sign myself.  It doesn’t take much to make me give up on that resolution now does it?  HECK NO!  But!  I have made a valiant effort this time to get in shape…and I don’t mean the shape of an apple.  I do choose to go for a more hour-glass type of shape.  I don’t need to get all twiggy as I would have to give up food entirely and work out 12 hours a day to obtain that figure…and I still believe that I would look more “roundish” than “twiggish” even if I did the above mentioned types of torture to myself.  NOT COOL! 

However, I did start my resolution well before the New Year came into play this time.  I did this through December to help combat all the “holiday” eating that I succumbed too.  It’s a new type of torture.  They call it TRX (Total Body Resistance Exercise).  I call it the Try Really (hard to not die) Exercise.  It’s CRAZY HARD!  Its 45 minutes of butt busting, sweat pouring, can I actually die doing this, don’t laugh at me for crying kind of hard.  But I. LOVE. IT!  Yes, it’s true…I admit it.  Even though I have spent the better part of a month walking around like Gumby with every single inch (to include my hair follicles) hurting.  Note to self:  Don’t ever let yourself get so out of shape that your body hurts like this again.  Got it!?

So….while I was having one of my moments during TRX that caused my eyes to water because the sweat that was dripping into them was stinging…NO…I WAS NOT CRYING (that’s my story and I’m sticking to it)…a thought popped into my head.  It was the thought of super rich, ooey gooey dark chocolate brownies infused with raspberries and white chocolate and drizzled with more dark chocolate.  OH. EM. GEE!  Suddenly my eyes were “stinging” a little less…my butt was “lifting” a little higher and the “Burpies” (an actual form of exercise) were a touch easier to do.   I kept telling myself that if I could just make it to the end I would treat myself to just a bite of one of these decadent treats.  One measly little bite…I can do this!  *Do not judge me for my thoughts.  It beats sitting in the corner in the fetal position sucking my thumb crying for my mommy now doesn't it*  Alas, I survived yet another series of Try Really (hard to not die) Exercise.

Thus the brownies came to be. 

It started with my all time favorite brownie recipe.  You can find it here on King Arthur Flour's Website.  Then a jar of this...

     And a bag of these....

I love Ghirardelli chocolate don't you? 

So just whip up your favorite brownie recipe...or you can use the boxed kind.  In a pinch my go to brownie in a box is Ghirardelli's Double Chocolate.  I can't tell the difference between that and the homemade stuff so if your feeling lazy or just prefer the boxed stuff thats ok! 

Once you have your brownie batter all mixed up, add about a cup of the white chocolate chips in.

Mix it all up and pour the batter into your favorite pan.  My all time favorite is this one from Chicago Metallics.

Do you have one like this?  If not you simply MUST go get one now before going any further.  Its ok, I'll wait for you.  Go on.  This pan makes the BEST brownies ever if your addicted to the corners like my family is.  Every. Single. Brownie. has FOUR corners to enjoy.  Count that...FOUR!  YUM! 

So now that you've got your brownie batter in the pan, heat up about 1/4 cup of the Raspberry Preserves in the microwave to "loosen" the consistency.  You don't want it runny just a little smoother than straight from the jar.

Then drop them here and there by tablespoons on to your batter like so...

After that drag a knife through the batter to "infuse" the raspberry preserves into it.

Pop them in the oven according to the brownie baking directions and pace the floor while you wait for them to finish baking.  You'll want to pace for the full time as it burns calories so that you can eat more brownies.  This step is VERY important!

Let them cool, remove from pan and proceed to eat as many as you can with a glass of ice cold milk, or coffee or even a glass of wine.

But most of all...Enjoy them!

So tell me, what do you dream up during your killer work-outs...or just killer days in general.  Do you dream up new recipes or decorating ideas?  I'd love to hear about them!

You may find this post partying in the following places:

Monday:  Debbie Doos - The Girl Creative - Skip to My Lou - Craft O Maniac - Lisa's Craft Blog - The DIY Show Off

Tuesday:  Not Just A Housewife - My Uncommon Slice of Suburbia - Clean and Scentsible

Wednesday:  Savvy Southern Style - Blue Cricket Design - Seven Thirty-Three - Someday Crafts - Michele Raven Designs/

Thursday:  Delightful Order

Friday:  Finding Fabulous - Chic on a Shoestring Decorating - Fingerprints on the Fridge - Shabby Nest - Whipperberry – Miss Mustard Seed - French Country Cottage