Me Ooohh My it’s a Chocolate Pie!

Not too long ago I was asked to bring a dessert to a dinner and I find that to be a huge compliment. I’m starting to find that people trust me with the whole “baked goods” side of cooking. I love it so much.

I wanted to pick something rich and easy that was a no-bake recipe because we were going to be needing our ovens for practically everything else.

I found this recipe online. I was a little bummed there weren’t any pictures. I’m like a child. I need pictures to keep me interested and engaged. Nonetheless, this recipe did not disappoint. It’s for a Dark Chocolate Salted Caramel Oreo Pie. Go ahead, start drooling. Don’t you wish you could just reach through screen and eat this? I do, because, mine is definitely gone now.

This crust is literally just crushed up Oreo cookies and melted butter. Um yah! I kinda just wanted to rest my head on this like a little chocolate pillow from heaven.

I was worried about making caramel again because of my last fiasco with it. This time though it went smoothly and the consistency was perfect. Slow clap for me for not messing it up.

Doesn’t this look so tasty? It was. It is. It was a huge hit and because it is so rich there was plenty to go around because a tiny sliver of a piece was plenty. And that crust?! Oh my goodness!


This photo isn’t the best but is the only chance I had to snap what the inside of the pie looked like before it was devoured. The caramel started oozing just slightly as the pie sat longer at room temperature. And if you ask me, that was a welcomed accident 🙂 try this recipe. It whips up in a flash and is basically a no fuss recipe. You’ll love it and be crowned the queen of the kitchen, at least for the night! Enjoy!

Again, HERE is where I found the recipe.


Chocolate Mayonnaise Cake

Chocolate Mayonnaise Cake with Salted Caramel Buttercream Frosting and Chocolate Ganache

When my mom was in town a couple weeks ago we wanted to celebrate her 50th birthday while she was here and all she asked for was a chocolate mayonnaise cake. Well, that, and to eat at an authentic British pub (she’s London obsessed, don’t ask).

I knew exactly where I wanted to go to get the perfect recipe. My favorite blogger and one I have been following the longest is Mara from M loves M.

Years ago Mara posted a delicious looking chocolate mayonnaise cake and I knew I had to try it.

  Here is a trick I love, putting bread on top of the cake while it cools keeps the cake from drying out. You’re welcome.

    I dusted my cake pans with flour for the first two and this is how they turned out.

  Notice how on this third cake it is a dark rich chocolate brown color? I decided to dust the cake pan with cocoa powder instead and boy was it a great choice. I just wish I would have thought of it earlier. It looks so much more esthetically pleasing (yes, I care about that) and it added a great flavor to the already tasty cake.

  I added the buttercream for the crumb coat.

    This frosting was a joke to work with. I tried making two recipes I found into one. One thing I learned (the hard way) was that making homemade caramel sauce in a new climate is no easy task. Basically I failed miserably and threw a little bit of this and that into the frosting until it tasted acceptable.

  Even the color of this frosting is unknown to me haha.

           I added an easy chocolate ganache on top with a sprinkle of sea salt.

This cake, even with my bizarre attempt of a salted caramel frosting, ended up being rich, very moist and very delicious. It got rave reviews.

I am sorry I don’t have a recipe for the frosting but once again here is the cake recipe.

Try it out and let me know what you thought!



with added flavors





First you’ll wanna make sure you have some frozen bananas on hand. You will then take anywhere from 18-24 half-inch slices of frozen bananas (the amount of bananas you use will depend on the size of bananas you start with) and blend in a food processor. Now, I had to use the only food processor I had on hand, which is a mini one that we got 7 years ago as a wedding present. I believe it holds 1.5 cups. Which, in fact, works perfect for 2 servings. I have to share with my husband after all 🙂

After slightly blending (about 20-30 seconds) add your extra ingredients.

Tonight I made two variations:

The first mix was banana and 2 tablespoons of peanut butter. I could have made it a lot less fattening by using PB2 or almond butter or whatever else but I used just used regular pb because I love it and I am adult and can do whatever I want!

I dropped in the peanut butter and blended for another 30 seconds or so until it was all blended together. Finally, I scooped it into a glass ramekin and stuck it in the freezer to set up just a tad longer.

For the second mix I had my trusty frozen bananas and then I added some chocolate coconut flavor topping. Mmmmm can we say HOLY DELICIOUSNESS! This combination was fantastic. I then followed the same steps as above and then I waited. And waited. And waited.

Once out of the freezer I let it sit out for a minute and then added some chopped walnuts to each dish. I thought it would add a great texture. And maybe that’s all I had on hand.
Obviously you can add any ingredients that your heart desires.

We are going to go watch the last episode of Parenthood and cry over it with our wonderful (relatively) healthy dessert!