Hello my readers!! I hope you’re enjoying all of you leftover Halloween candy! How was everyone’s Halloweekends? I unfortunately had to work all weekend (struggles of being a nurse!) I thankfully still managed to find time to bake. I made pumpkin spice blondies which I’m going to share with all of you today. The best part about them is that they take 10 minutes of preparation and there is no mixer required. They’re perfect when you’re pressed for time, just like I was!
There are so many names for this stuff: puppy chow, muddy buddies, reindeer food… The list goes on and on. I like to call it crack because it’s so dang addicting. I had never heard of puppy chow until I lived with Heather in college (her blog here). She is the puppy chow queen!
Most puppy chow is made with peanut butter and chocolate, but I wanted to spice things up for the upcoming fall season. Other than pumpkin, my most beloved flavor in the fall is caramel. (I’m basic.) I need to combine the two for a recipe ASAP.
Hey y’all! This Wednesday I bring to you a funfetti confetti cookie cake! Oh my goodness. This dessert makes any celebration 1000 times better. Birthdays are not complete without it, heck, no celebration is complete without it. I decided to make this cookie cake to celebrate the Lilly Pulitzer After Party Sale!
For anyone who doesn’t know me, I am obsessed with Lilly Pulitzer. They have the cutest printed dresses and clothing that are filled with bright colors. This is a major event since there are only two sales a year. What better way to celebrate than with a soft, chewy, colorful funfetti cookie cake? This cake is loaded with rainbow sprinkles, white chocolate chips, and a buttercream icing that is to die for.