Coconut Almond Bars

Coconut Almond Bars

When it comes to baking, these bars are as healthy as they get. Due they have a decent amount of sugar? Of course. Can we taste the butter? Absolutely. But there is also coconut and almonds, which means these are the epitome of ~healthy snacking~ right?

Okay, maybe not.

But they’re delicious, which is what counts.

Even if you’re not big on coconut or almonds, you might like these! My boyfriend, who hates both coconut and almonds found himself asking for more. These reason is that they’re more about adding texture, not so much flavor. Sure, you can taste them, but these bars produce a sweet vanilla flavor, augmented by the coconut flakes and sliced almonds. Definitely a crowd pleaser!

*A quick note: I cooked these on the shortest time possible as to end up with a gooey center. I’m talking fork-and-knife potential. If you’d like a firmer filling, simply bake for 5-10 minutes longer.

What You Need

Blog Crust Ingredients


  • 1 cup flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 8 tablespoons salted butter, softened

Blog FIlling Ingredients


  • 1 ½ cups brown sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • ¾ cups unsweetened coconut flakes
  • ⅓ cups sliced almonds


How You Do It

  1. Preheat oven to 375 F and butter an 8″ x 8″ glass dish.
  2. Mix together the dry ingredients: flour, sugar, and salt.
  3. Add in the butter until combined. There shouldn’t be any chunks of butter, and a ball of dough should form, able to hold its shape.Blog Crust Dough
  4. Press crust into glass dish and bake for 15 minutes, or until the top begins to brown. Note: the crust doesn’t have to be fully cooked at this point because it’s going to continue to bake later on.Blog Pressed in Pan


  1. Mix together the brown sugar, eggs, and vanillas until texture resembles a thin, grainy syrupBlog Filling Wet Ingredients
  2. Add in the unsweetened coconut flakes and sliced almondsBlog Filling Almonds CoconutFilling All Ingredients
  3. Pour over crust, making sure to cover the edges. If you’d like, sprinkle on some more coconut flakes. Bake for 30-40 minutes, depending on how gooey or firm you’d like the centers.Blog Glass Filled.jpg
  4. Cool for at least 20 minutes. If the bottom of the glass is still warm, don’t cut them yet! You’ll want them at least room temp–if not colder–otherwise, they’ll fall apart when you cut them. If you helps, stick them in the fridge or freezer. When they’ve finally cooled, cut and enjoy!Bars Stacked Done

Look at how deliciously gooey.Blog Bars Done

That’s all for now! If you give these coconut bars a go, let me know how they turn out. Until next time,


Mix it up: Not a big fan of almonds? Try it with any other nut: walnuts, pecans… Completely up to you!

Chocolate Caramel Cheesecake

Chocolate Caramel Cheesecake

Ever notice how versatile cheesecake it? You can have a plain cheesecake, cheesecake with fruit, cheesecake with chocolate, coffee-infused cheesecake…Basically, cheesecake is so forgiving that you can pair it with just about anything sweet and you’ll come out with something amazing.

Take the recipe below. There’s chocolate incorporated throughout–from the cookies in the crust to the chocolate in the filling to the chocolate on the top, this is truly the cheesecake for the person who never turns down chocolate. And don’t worry if you don’t have a spring form pan (see note below); you’ll still be able to make this with whatever pan you do have.

What You’ll Need

  • 4 cinnamon graham crackers
  • 8 sandwich cookies, filling removed
  • 1 tablespoon sugar
  • 2-3 tablespoons butter, melted


  • 2 oz semi-sweet chocolate
  • 4 packages cream cheese, softened
  • 1 ½ cup sugar
  • 1 ¼ tablespoon vanilla extract
  • ¾ cup milk
  • 4 eggs
  • 1 cup sour cream
  • ¼ cup flour


  • ½ cup milk chocolate, crush (I used a chocolate Easter bunny!)
  • ½ to 1 cup caramel sauce

A quick note about the pan20180311_083300.jpg

Ideally, cheesecake should be cooked in a spring form pan. But if yours is leaking, or you just want to try something different, there’s nothing stopping you from using a regular ol’ pie pan or a tart pan. The one I used has a glass bottom and removable silicon sides. This produced a thinner cheesecake (see pictures below) and cook time wasn’t as long, but this recipe is written as if you’ll have a spring form pan. If you use anything other than a spring form, don’t sweat it–you’ll just have leftover filling.

How You Do It


  1. Using a food processor, combine graham crackers, sandwich cookies, sugar, and 2 tablespoons of butter. Pulse until texture is crumb-like. Mixture will hold its shape when pressed. If not, add another tablespoon of butter.20180422_092850
  2. Press crust into pan.20180422_093459



  1. Preheat oven to 350 F.
  2. Cut up semi-sweet chocolate into desired chunks and sprinkle over crust. I left larger chunks, but the size is up to use. The smaller the chunks, the more likely they are to melt into the crust, creating a fudge texture, so it’s completely up to you.20180422_095937(1)
  3. Mix together cream cheese, sugar, and vanilla. When combined, add in milk.
  4. Adding one at a time, beat in eggs until combined.20180422_101337.jpg
  5. Add sour cream and flour into the filling. When fully combined, spoon filling over prepared crust. If there are a few lumps in the batter, that’s okay. *Remember, if you’re using a pie pan instead of a spring form pan, you’re going to have some extra filling. If you’d like, save it and make another cheesecake!20180422_101925
  6. Bake for 65-75 minutes (about 45 if not using a spring form). Remove from oven and let cool for at least 1 hour at room temp. Refrigerate for at least 2 hours afterwards. Note: if there are cracks, don’t worry–that’ll be covered up later.



  1. After cheesecake has cooled, remove the rim of the pan.
  2. Begin to decorate. The pattern is up to you, but I created a cross-cross pattern using caramel sauce. Make sure the sauce is warm enough to easily spread/ drizzle over the cheesecake. If not, put it in the microwave for 10-20 seconds.20180422_154251
  3. Break the milk chocolate into desired chunks and sprinkle around the rim.20180422_154327.jpg
  4. When you’re done, cut into it, and enjoy!


Can we talk about the crust for a moment? Look how gorgeous!


So much chocolate; I’m getting hungry just thinking about it.


Truly a cheesecake you won’t want to share.


That’s all for today, but what do you think? Are you big on chocolate cheesecakes, or are you more of a strawberry cheesecake person? If you give this a try, let me know how it goes. Until next time,


Mix it Up: Prefer dark chocolate? I bet it would be amazing, especially it you use a sea salt caramel sauce.

PB&J Cupcakes

I know what you’re thinking: “Wow, another peanut butter recipe? Danielle must really be obsessed with peanut butter.”

The answer is yes, yes I am.

These bring me back to my childhood. Lunch was always a PB&J on wheat bread. And these taste so much like a peanut butter and jelly sandwich that I can’t help but be nostalgic. They make me want to watch Nickelodeon and then go play with my Skip-It. These are fun and yummy, producing an instant smile.

Plus, if you’re like me and like a lot of jelly, these recipe can easily accommodate that. I just put a dollop of jelly on the top, but there’s nothing stopping you from putting on more. Nothing at all.

What You’ll Need

Blog Ingredients


  • 8 tablespoons of butter, softened
  • ½ cup peanut butter
  • 1 ¼ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups and 2 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅔ cup milk


Frosting and Filling

  • 5 tablespoons butter, softened
  • ¼ cup and 1 tablespoon peanut butter
  • 1 ¼ teaspoon vanilla extract
  • 2 ½ cup powdered sugar
  • 2 ½ tablespoon milk
  • 1 cup strawberry jelly

How You Do It

  1. Preheat oven to 350 F and line cupcake pan.
  2. Cream together the butter, peanut butter, and sugar. When butter is completely mixed in, beat in eggs and vanilla.Blog Wet Ingredients.jpg
  3. In a large bowl, combine the dry ingredients: flour, salt, baking powder, and baking soda.
  4. In batches and alternating with the milk, add dry ingredients into the wet ingredients, mixing thoroughly after each batch is added. Use the following suggestion:
    1. 1 cup flour
    2.  1/3 cup milk
    3. 1/4 cup flour
    4. 1/3 cup milk
    5. 1/4 cup and 2 tablespoons flour Blog All Ingredients Incorporated.jpg
  5. Fill cupcakes ⅔ of the way full and bake for 20-22 minutes, until a toothpick comes out clean. As cupcakes cool, make the frosting.


  1. Combine the butter, peanut butter, and vanilla extract.
  2. Add in the powdered sugar in batches. Frosting will be thick.Blog Frosting.jpg
  3. To fill the cupcakes, use a corer or, using a knife, cut out the centers. Keep the
  4. Fill with jelly. I piped them in, but you can certainly spoon it in. Cut off some of the cupcake centers and place over jelly filling.Blog Jelly Fillingblog-filling-topped.jpg
  5. In order to frost the cupcakes, using the tip of your choice, pipe on a base layer. Frost two circles on top of each other, making sure there’s a hole in the center.Blog Base LayerBlog Icing Center
  6. Fill the hole with jelly, and you’re all done!

Blog Finished 1

Look at the height on these babies!Blog Individual

And can we talk about the centers for a second? Because I’m in love.


I know this makes 16 cupcakes, but do I really have to share? Do I?


That’s all we have time for now. In the comments below, let me know what recipe you’d like to see next! Until next time,


Mix it up: Obviously I used strawberry jelly, but there’s nothing stopping you from using grape or any other flavor!

Brown Sugar Orange Triangles & Peanut Butter Cookies

It’s so hard to believe that it’s already April–and Spring! I don’t know about you, but I was getting tired of snow…and snow…and more snow. Don’t get me wrong, it gave me the perfect excuse to stay in and bake, but sometimes it’s nice to have a bit of sunshine and not need to ear snow boots everywhere you go.

April also means that I’ve had this blog for just over two months–can you believe it? In case you missed anything from last month, this post is perfect for you!

In Case You Missed It

Brown Sugar Orange Triangles
12 triangles | 2 hours
Dense. Sweet. Delightful.

Cut use 3

These make the perfect breakfast treat. The icing is made with cream cheese, and there’s orange juice woven throughout the entire recipe. Serve them with some coffee or tea!

Peanut Butter Cookies
Approximately 24 cookies |45 minutes
Classic. Simple. Rich.

Use above shot

Fair warning: these are only for the biggest peanut butter lovers. They so rich and flavorful, that you just have to have a glass of milk with them. Plus, it’s pretty much impossible to eat only one. Trust me; I tried.

Hungry for More?

The next recipe doesn’t come out for almost two weeks, but if you still want more, check out my Instagram, daniellesmixingbowl. Hope to see you there!

Until next time,


Banana Bread

Happy Easter! Today I wanted to share something that’s quick, easy, and completely stress free: banana bread.

To be honest, I never set out to make banana bread. I get a bunch of bananas for breakfast, don’t end up eating all of them, and, just as the rest are starting to brown, realize, oh yeah! Banana bread!

Now, a quick note: this recipe has some flexibility with the amount of banana you put in. Add 3 if you want a very banana-y taste; add 2 if you want more of a subtle flavor. Both work!

What You’ll Need


  • ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla
  • 5 tablespoons salted butter, melted
  • ⅓ cup white sugar
  • ⅓ cup brown sugar
  • 2-3 mashed bananas
  • 1 egg



  • 2 tablespoons flour
  • ½ cinnamon
  • 1 tablespoon butter

How You Do It

  1. Preheat the oven to 375 degree F. Line the bread loaf tin with parchment paper.
  2. Mix together the flour, baking soda, and baking powder.20180325_090001.jpg
  3. In a small bowl, combine the melted butter, vanilla, and brown and white sugars. The mixture will be grainy, similar in texture to apple sauce.20180325_085305.jpg
  4. Mix mashed bananas into the butter mixture. Along with the egg, add to the flour mixture and mix until combined. Pour into the loaf pan.20180325_09004320180325_090710
  5. Make the topping. Using a fork, cut the flour into the sugar and cinnamon until the chunks of butter are pea-sized or smaller. Sprinkle over loaf. Note: If you would like the top to be crunchy, allow some larger chunks to remain.20180325_092600.jpg
  6. Bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Let set for ten minutes then remove from tin. Peel off the parchment paper, slice, and enjoy!


Just look at how gorgeous.


It’s crazy how easy it is to make banana bread, right?


Mix it up: Prefer muffins instead? Bake for 13 to 15 minutes instead.

Peanut Butter Cookies

Who knew peanut butter cookies were so easy to make?

I admit, this wasn’t the original recipe I’d planned on for this week, but, after a snow day/ work from home day a few days ago and a strong desire to bake something that wouldn’t take up a lot of time, these were so easy to put together that I couldn’t resist. Plus, there was no way I was going to brave the storm just to buy a bunch of ingredients.

A quick note: you can mix all of this by hand–no stand or hand mixer required. You’re certainly welcome to use a mixer, but, because there is very little flour and because you can throw these together in less than 10 minutes, it’s definitely not a requirement. Completely up to you!

What You Need

Use ingredients 2.jpg

  • ½ cup lightly packed brown sugar
  • ½ cup white sugar
  • 1 cup peanut butter
  • 1 egg
  • ½ teaspoon vanilla
  • 4-5 teaspoons flour*
  • Hershey’s Kisses
  • ½ cup white sugar to roll cookies in

*Want to make these gluten free? Scroll all the way down to the bottom to learn how!

How You Do It

  1. Heat oven to 350 degrees F.
  2. Combine brown and white sugar. Because the brown sugar was lightly packed, it might clump together. Make sure the sugars are evenly mixed.Use Brown and White Sugar
  3. Add in the peanut butter.Use Peanut Butter AddedUse peanut butter mixed
  4. Mix in the vanilla and egg.Use with egg
  5. Add in the flour. By this point, the dough should be able to hold shape. It’s going to be slightly greasy due to the peanut butter, but if it’s too wet, add in some more flour.use-fully-combined.jpg
  6. Roll the peanut butter into tablespoon-sized balls. Roll into sugar and then place on an ungreased cookie sheet. Do not press down or flatten out.use-covered-in-sugar.jpg
  7. Bake for 10 minutes. While cookies are in the oven, unwrap the Hershey’s Kisses to get them ready.
  8. As soon as the cookies come out of the oven, lightly press the chocolate into the center of each cookie. Note: don’t wait to do this step. If you do, the cookies might crack too much. Let set on the cookie sheet for 1 minute then move to a cooling rack.

And that’s it! Who knew creating something so delicious could be so easy?


I hope you have a glass of milk or tea or coffee ready because these suckers are rich.use-above-shot.jpg

So when you’re bored, want to bake, and don’t want to spend all day doing it, give these a try. Until next time,


Mix it up: Want to make yours gluten free? If you’re using a gluten free peanut butter, simply omit the flour. Because there is so little in the original recipe, it won’t drastically alter the texture.

Snickerdoodles & Red Velvet

I can’t believe it’s already March! Though this blog is still nee, with my third recipe already out, I thought it’s be fun to look back at how we got here. P.S.: best not look at this on an empty stomach–the photos ahead might make you a bit hungry!

In Case You Missed It

Snickerdoodle Cookies

Approximately 30 cookies | 1 hour

Cinnamon. Sugar. Scrumptious.

Chewy throughout and with a slightly chewy edge, these beauties are great with a class of milk or a cup of tea. Betcha can’t eat just one!

Red Velvet Cupcakes

Approximately 24 cupcakes | 1 1/2 hours

Rich. Chocolately. Dense.

You’re looking for love in all the right places with these cupcakes. Topped generously with easy-to-pipe cream cheese frosting, their deliciousness might just make you rethink the phrase “falling in love.”

Outtakes: from the Kitchen Floor

Anyone else always make a mess when baking? It’s almost as if I need flour to go everywhere–literally everywhere–for the recipe to be a success.

See what I mean?

What’s Next

I won’t give away what the next recipe will be, but I’ll leave you with this hint: it involves cream cheese. Any guesses as to what it is?

Still Hungry for More?

The next recipe doesn’t come out for almost two weeks, but if you still want more, check out my Instagram, daniellesmixingbowl. Hope to see you there!

Until next time,