Peach Pecan Bread

Peach Pecan Bread
slightly adapted from Taste of Home


  • 1/3 cup butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1-1/2 cups finely diced peeled peaches
  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped pecans


  • 1/4 cup chopped pecans
  • 2 tablespoons brown sugar


Preheat oven to 350 degrees F.

Using a hand mixer, cream butter and sugar in a large bowl. Add the eggs, one at a time, beating well after each addition. Beat in water and vanilla extract. Stir in peaches. Combine flour, baking soda, salt and baking powder and whisk to remove lumps; gradually add to the creamed mixture. Stir in pecans.

Pour batter into a greased loaf pan. Combine topping ingredients; sprinkle over batter.

Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.


This was fantastic! Great for dessert or with morning coffee. I love quick breads, but never thought to make one with peaches until I was hunting for ways to use up an entire box. So glad I came across this recipe. Definitely one for the long-term repertoire.


Peanut Butter M&M Cookies

IMG_1998Peanut Butter M&M Cookies
(makes 3 dozen small cookies)
courtesy of Sally’s Baking Addiction


  • 1/2 cup (1 stick or 115g) salted butter, softened to room temperature*
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 3/4 cup (185g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups (160g) all purpose flour
  • 1 and 1/2 cups (300g) M&Ms
  • Coarse salt for topping, if desired


In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Fold in the M&Ms with a wooden spoon. Chill the dough for at least 30 minutes (I left mine overnight).

Preheat oven to 350 degrees. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silicone baking mat. I pressed a few M&Ms on top of the dough balls. Press the balls down (only slightly) since they won’t spread much while baking. Bake for 8-9 minutes (SEE NOTES). Cookies will be soft and may appear undone. They will firm up as they cool.

Transfer to wire rack, sprinkle with coarse salt (if using), and allow to cool completely. Enjoy!


Best. Cookies. Ever. No exaggeration. And super easy to boot. I highly recommend the salt – it adds that perfect balance to the sweet and the nutty. This is definitely one for my back pocket for family gatherings and birthdays.

Note about the cooking time: Sally says they only take 8 to 9 minutes – and they may, if I use my plain cookie sheet. But with my silicone baking mat, they took closer to 14. Watch the first batch closely and adjust from there.

Chocolate Peanut Butter Pie


Chocolate Peanut Butter Pie


1 oreo pie crust


  • 8 ounces cream cheese, softened
  • 2/3 cup smooth peanut butter
  • 1/4 cup granulated sugar
  • 3/4 cup heavy cream


  • 2 tablespoons granulated sugar
  • 1/2 cup heavy cream
  • 2 tablespoons butter, cut into pieces
  • 2 ounces semisweet chocolate, chopped

Optional decoration:

  • Chopped peanuts
  • Chocolate curls


To make the filling: Using a stand or hand mixer, beat cream cheese, peanut butter, and 1/4 cup sugar until blended. Whip the 3/4 cup heavy cream into very soft peaks. Fold whipped cream into the peanut butter mixture. Spoon filling into the cookie crust.

To make the topping: In a pan, combine the 2 tablespoons sugar and 1/2 cup heavy cream. Bring to a boil, stirring to dissolve sugar. Lower heat immediately and simmer, without stirring, 4-5 minutes until slightly thick and pale yellow. Remove from heat and stir in butter and chocolate until melted. Let chocolate mixture cool slightly.

Pour the topping over pie and spread to cover completely and evenly. Chill, uncovered, about 1 hour until firm.

Optional decorations: For the peanuts: immediately after pouring the topping over the pie, before it sets, add chopped peanuts in a 1-inch circle around the edge. For the chocolate curls: run a vegetable peeler along the length of the flat side of a bar of chocolate at room temperature.


This is a crazy quick and easy pie, but so intensely delicious and such a crowd pleaser, it’s become a go-to dessert for guests in my house since 2010. And after all these years, I am finally getting a blog post down. It’s a miracle! Ha. Seriously though. Make this. Way too easy for such a big flavor payoff.


Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies
adapted from allrecipes

(makes 3 dozen)

1/2 cup butter (1 stick), softened to room temperature
1-1/2 cups smooth peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
4 tablespoons water
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 oz) semisweet chocolate chips


Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips.

Chill dough for 15 minutes in the refrigerator (this will prevent spreading during cooking), then drop by large spoonfuls (about 1-1/2 tablespoons each) 3 inches apart onto ungreased baking sheets. Bake for 10 to 12 in the preheated oven, or until edges are golden (they will seem super soft). Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.


I made these completely out of the blue (that’s what holidays + being housebound in bad weather will do!) and, as is so often the case, spontaneous baking is the best baking. Not only were these the first peanut butter chocolate chip cookies I’d ever made, they magically turned out to be the best cookies I’ve ever made, period. These are insane. Chewy, soft, absolutely heavenly. Steve won’t even let me bring any to work. Stupid, stupid good. Go make ’em. You’ll thank me later.

Triple Chocolate Bundt Cake


Triple Chocolate Bundt Cake


For the cake:

1 (15.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
3/4 cup sour cream
3 eggs, beaten
1/2 cup vegetable oil
1/2 cup warm water
1 (12-oz) bag semisweet chocolate chips

For the glaze:

1 cup (6 oz) semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

1/2 cup (3 oz) chocolate chips for topping (optional)


For the cake:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake mix, pudding mix, sour cream, eggs, oil, and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.

(Note: Let cake cool completely before pouring glaze on top.)

For the glaze:

In a small pot over low heat, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then remove from heat and add vanilla.

Immediately pour warm glaze over top of cake, letting it drizzle down the sides.

Top with additional chocolate chips (do this pretty quickly while the frosting is still liquid but lukewarm so it doesn’t melt the chips).


I think this one speaks for itself. Yep.

Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake
lightly adapted from userealbutter

8 oz. unsalted butter, room temperature
10.5 oz. (2 1/3 cups) all-purpose flour
1-1/2 tsp baking powder
1/4 tsp + 1/8 tsp table salt
1-3/4 cups granulated sugar
1 tbsp lemon zest (from three small lemons), finely grated
8 oz. cream cheese, room temperature
4 large eggs, room temperature
1 large egg yolk, room temperature
12 oz. fresh blueberries, room temperature

4 oz. (1 cup) confectioners sugar
2 tbsp fresh lemon juice (more as needed)


Cake: Place rack in center of oven and preheat to 350°F. Coat a 12-cup Bundt pan with non-stick spray and set aside.

Whisk the flour, baking powder, and salt together into a medium bowl. Pulse the sugar and lemon zest together in a food processor about 20 times until well blended (alternatively, whisk together with a fork until evenly combined).

Beat the butter and cream cheese together on medium speed for about a minute until it is smooth. Add the lemon sugar and beat on medium speed until light and fluffy (1-2 minutes). While the mixer is running, add the eggs one at a time, making sure to mix well after each addition and scraping down the bowl. Beat in the lone egg yolk and mix everything together on low speed. Slowly add the flour mixture. Scrape the bowl down and beat on medium speed for 20 seconds and then gently fold in the blueberries.

Pour batter into bundt pan and smooth the top. Tap the pan on the counter to remove air pockets, then bake for 50-55 minutes or until it passes the clean toothpick test. Let cool on a rack for 10 minutes and invert the cake. Let cool completely.

Glaze: Whisk the powdered sugar and lemon juice together until smooth. It should be just thin enough to pour. If too thin, add more sugar, if too thick, add more juice. Pour over the cooled cake and let the glaze set before serving.


Ah-mazing. The only issue I’ve had both times I’ve made it is not getting the glaze a thick beautiful white drizzle. That should come with practice. But overall, like my regular pound cake, as long as everything is at room temperature and you patiently go through the steps, there is nothing even remotely complicated about this cake. So delicious. An absolute keeper.

Pound Cake

Pound Cake
slightly adapted from allrecipes


1 (8 ounce) package cream cheese, room temperature
1 1/2 cups butter, room temperature
3 cups white sugar
6 eggs, room temperature
3 cups all-purpose flour
2 teaspoons vanilla extract
2 tablespoons lemon juice


Preheat oven to 325 degrees F (160 degrees C) and grease and flour a 10 inch tube pan (see notes).

In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually (by about a quarter cup at a time) and beat until fluffy. Add eggs one at a time, each time mixing gently until the yolk just disappears. Add the flour all at once and mix gently until just incorporated. Add vanilla and lemon juice and stir to combine.

Pour batter into the prepared pan and bake for 1 hour and 20 minutes. Start checking for doneness at 1 hour. A skewer inserted into center of cake will come out clean.

Remove the cake from the oven to a cooling rack for 10 minutes. Turn the cake out on the rack and let cool completely. Store the cake on the rack covered with a thin towel for up to 3 days.


This was my first pound cake and it turned out spectacularly. I feel like this is one of those “ignorance is bliss” kind of things that happen to me with cooking and baking sometimes – i.e., I don’t know that pound cake is supposed to be touchy or difficult; I used a base recipe, read a few tips (like having everything at room temperature is a MUST) and that was that. Perfection.

And this was seeeeeriously delicious. It will now stand in my archives as a go-to for special occasions. It’s easy, only uses one bowl (my FAVORITE kind of baking recipe), and versatile. I served this first one with homemade whipped cream, strawberry compote, and blueberry compote, which were all perfect toppings, but I also want to try ones with a lemon glaze and maybe a berry or chocolate swirl throughout (with the chocolate, I would eliminate the lemon juice from the recipe).

As for the pan size: a 10-inch tube pan is ideal, but other pans can be substituted as long as the capacity is similar. I only had this bundt pan at my disposal and luckily it was very close (a 10-inch tube pan is about 16 cups; my bundt pan holds 15 cups).