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Best Chocolate Glaze Ever Recipe

Ready to try the best chocolate glaze I’ve ever made? It’s all right here! Tip: Check out more of my chocolate recipes, too. What’s…

Peanut Butter Chocolate Lava Mug Cake Recipe

This single serve recipe is perfect for when you need a little chocolate fix but don’t want to make an entire cake!

Single Serve Chocolate Molten Lava Mug Cakes made in a minute in the microwave

WARNING: this is where diets come to die… in a rich, fudgy pool of decadent melty chocolate and peanut butter enveloped in a thick, fluffy cake.

I’m just saying.

Sometimes you just need chocolate cake rightnowrightnow. Right?

And when that craving strikes, you don’t want spend the time (and dirty dishes) slaving away over a full sized cake. And you really don’t want an entire cake sitting around, tempting you for days after the craving has passed (because, omg, I can eat an entire chocolate cake in one afternoon without even really wanting to– please tell me that’s not just me?!).

Enter: mug cakes. They are simple and easy, warm and fresh, and they’re ready RIGHT NOW.

It’s brilliant.

These little cakes are a little different from typical molten lava cakes. Because instead of slightly underbaking the cakes to create the lava center, I’m actually adding a brick of chocolate and a teaspoon of creamy peanut butter (!!!!!) to get all warm and melty in the center of this cake.

I prefer this method over the underbaking for a couple of reasons.

One, for some reason the uncooked cake batter “lava” has always kind of weirded me out. I don’t know why– it’s not like I don’t lick the bowl after I make a cake! But something about uncooked batter masquerading as melted chocolate… it just never seemed right to me. So there’s that.

Second of all… since we are microwaving these cakes rather than baking them, the heating method is kind of wonky. We’re dealing with cooking time in terms of seconds rather than minutes, so it’s nearly impossible to be as precise as we would need to be in underbaking the cake the exactly right amount of time. By using actual chocolate in the center, we eliminate the headache of trying to figure out how to keep the center unbaked while nuking the rest of the cake just enough. Fabulous.

I desperately wish that I had some ice cream on hand when I was photographing this. Wouldn’t a big scoop of vanilla plopped in this warm mug of melted chocolate and peanut butter just be divine?

All I had at the time was whipped cream, and that was pretty good too 🙂

Just a few simple ingredients and about 60 seconds is all you have standing between you and this cake. Enjoy!!

Chewy Double Chocolate Chocolate Chunk Cookies Recipe

A super chewy cookie full of dark and milk chocolate chunks.

If you’ve been around Something Swanky for the past year, you know that I am on a quest to find the perfect chocolate chip cookie. I’ve been chronicling my quest, sharing each recipe with you and my thoughts on what makes each recipe great or… not so much.

If you need a refresher (I know these posts have been getting father and father apart), here are my top 5 favorites:

5. Martha Stewart’s Chewy Chocolate Chip Cookies

4. AllRecipes.com #1 Rated Chocolate Chip Cookie

3. DoubleTree Hotel Chocolate Chip Cookies

2. KAF Chocolate Chip Cookies

1. ???? KAF Chocolate Chip Oatmeal Cookies ????

I’ll be the first to admit that most of the chocolate chip cookie recipes have started to blur together. While I haven’t tried a recipe yet that I didn’t enjoy, those five have really stood out among the others.

And where does this recipe fall?

This recipe, Dahlia Bakery’s All-American Chocolate Chunk Cookies (a recommendation from one of my readers), might have just made it to my new favorite. Or at least my second. I’ll need to do a few more batches to know for sure, but either way– this is a darn good chocolate chip cookie.

A lot of the reason these cookies are so good is because you need to use a really good, high quality chocolate. Two high-quality chocolates, actually. I chopped up 1/2 of two different Trader Joes pound plus bars for my cookies. I use TJ’s chocolate in my cookies whenever I can. Most other bakers I’ve talked to agree it is the best in cookie baking.

As the title implies, there’s double the chocolate in this recipe! Milk chocolate and semi-sweet chocolate chunks really take over the dough. This is a seriously chocolate-y cookie, in the best of ways. Be sure you have a tall glass of milk on hand!

Another thing I really like about these cookies: you cream the butter and sugar together for a full 5 minutes. What does this mean?

It means you are seriously aerating these cookies. Adding that extra air ultimately helps them puff up in the oven. Which in turn leads to a bigger “deflate” after they’ve been removed from the heat. Which means thicker, chewier edges.

And that makes me really happy.

The last thing that I really love about these cookies? They.are.huuuuuuuge.

I’ve said it before a million times, but I’ll say it again. When I eat a chocolate chip cookie, I want it to be the size of my face. And if it’s not the size of my face, it had better at least be the size of my hand. I don’t like small cookies!

Honestly. Why do small cookies even exist?

Anyway. THESE cookies are not small. Using an ice cream scooper, you scoop 1/4 cup of dough for each cookie! That’s about as big as you can go without having to get drastically creative with the bake time and temp. I experimented with a few bake times for these cookies, and I was really happy with 10 minutes in my oven. It kept the centers soft and slightly underdone with golden, chewy edges.

If you’re a chocolate chip cookie freak like I am, put this recipe on your must-make list right away! It will be an instant favorite in your kitchen 🙂

No Bake Reese’s Peanut Butter Bars Recipe

This easy no-bake recipe is an exact duplicate of a Reese’s cup in bar form! All you need is a few simple ingredients. Is…

Easy Biscuit Donuts Recipe

These shortcut donuts are made with refrigerated biscuit dough for an easy version of a deliciously soft and warm bakery style donut.

I’ve said it a million times, and I’ll say it again: donuts are my kryptonite.

I could eat donuts for every meal (I mean, I don’t… but I could ????) and be so happy.

Growing up, my dad would visit a local bakery most Saturdays and come home with a box of freshly made donuts. I looked forward to it each weekend. Of course, we didn’t like anything that wasn’t covered in chocolate and sprinkles.

These days I love warm donuts coated in cinnamon and sugar or a simple buttermilk glaze. I L-O-V-E custard filled and angel cream filled donuts, and I adore devil’s food cake donuts. But back then, it was only about the chocolate frosting and the sprinkles.

These donuts are made to taste just like a bakery’s donuts– fried, not baked. But there’s a simple shortcut to that famous bakery taste! You can skip over the mixing and kneading and rising and cutting by using refrigerated biscuit dough instead of homemade.

It tastes just as good, I promise.

Here’s the secret: glaze the donuts before you frost them.

Any good donut-making bakery worth its salt will glaze their donuts before frosting them. It makes all the difference in the world between feeling like you’re eating something fried and feeling like you’re eating something that melts in your mouth.

So let’s talk about the frosting. I already cheated using the refrigerated dough, so I decided to go the homemade route with the frosting. If you wanted, you could always just melt canned frosting and dip the donuts in that. But for today’s donuts I made my favorite chocolate glaze (the same I used on these NYC Black & White Cookies).

I think the chocolate glaze is perfect. But if you wanted something a little thicker, you could always dunk your donuts in this chocolate ganache. Unreal.

Enjoy!

Cupid Chow Valentine’s Popcorn Mix

Cupid Chow Valentine’s Popcorn Mix is an irresistible combination of kettle corn, rice chex cereal, M&MS, and your favorite Valentine’s Day candy all covered in…

Chocolate Stuffed M&M’S® Skillet Cookie Recipe

One giant MY M&M’S cookie stuffed with chocolate. Top with ice cream and pass around the spoons! Chris and I don’t really make a…

Game Day Recipes + Dad’s Famous Chili Recipe

My dad’s famous, award-winning, much loved secret chili recipe! Plus: awesome recipes you can make in less than 10 minutes for last minute Game Day treats.

I know, I know. The world has turned upside down. Where are the cookies? The fudge? The cupcakes? Where’s the chocolate and the butter and sugar??

Don’t worry. I’ve definitely got some sweet stuff for you today that will be PERFECT for those last minute treats you need to whip up in time for your Game Day parties.

But first: CHILI. Hearty, meaty, manly, quick and easy, FOOTBALL chili.

Not just any chili. And definitely not your typical recipe. This is my dad’s famous, award-winning, secret recipe chili. This is the chili I grew up eating and loving, and I can’t eat chili any other way. My dad has won a bazillion chili cook-offs with this simple recipe, and now I’m sharing it with you.

Don’t worry. He won’t mind. It’s only “top secret” because he can’t ever remember how he makes it! ???? One time when I was in college, I made him call me while he was mixing up a batch and wrote down every ingredient with approximate measurements (since he just tosses everything in according to taste, no measuring!) as he added them. And that’s the way I’ve made my chili ever since.

I mentioned that this recipe is a little unconventional. That’s because, as my husband puts it, it’s basically glorified tomato sauce.

Hang on, just stick with me. It’s GOOD. I promise.

Here’s how it goes:

You need meat. Like, a lot of meat. There are NO BEANS in this recipe. Just lots and lots and lots of meat. When I asked me dad why he didn’t use beans in his chili, he said beans would just take up space that he would rather use for meat. Sound reasoning in my opinion ????. Ground beef grosses me out, so I always use ground turkey. But that’s totally your call.

Brown sugar. This is key. The sweetness gives this chili it’s signature taste that will have your guests coming back for bowl after bowl.

Next up: TOMATO SAUCE. This is really the golden ingredient where flavor is concerned. I love using Ragu. Their tradition of using high-quality ingredients is something I can depend on for achieving the best flavor. You’ll need TWO 45-ounce jars of Ragu® tomato sauce. Sam’s Club sells this size in a 3-pack, and it’s a pretty great value. Plus, Ragu® is an awesome staple ingredient to buy in bulk anyway. Save a jar for spaghetti night orrrrrrr– you could make a huge batch of chili for the big game tonight.

But I digress.

Back to the chili. How about I just show you how to make it? My brother and I teamed up again to bring you another stellar video! This one is my favorite so far. Check it out and let me know what you think:

Now, my dad likes to let his chili slow cook on low for several hours to really let the flavors marry together. But I’m not much of a planner, and I’ve made it a million times in less than an hour. It’s still amazing. So don’t worry, you can totally pull this off for tonight with minimal prep time. If you don’t have an hour, just skip the simmering and make sure it’s heated through.

And the only right way to serve chili? With heaping amounts of shredded cheddar, sour cream, and corn chips.

There you have it! This chili is an award-winning tradition in our family, and now you can make it yours.

Enjoy!

Red Velvet Hugs & Kisses Blossom Cookies Recipe

Soft and fluffy red velvet cookies with Hershey’s Hugs and Kisses on top. These pillowy cookies will steal your heart! I think one of…

Healthier Valentine’s Day Treat: Chocolate Covered Apple Slices Recipe

A Valentine’s sweet you can feel good about! I’m super excited about today’s “recipe.” There are a bajillion reasons… ♥ Yay for everything heart…

Buttermilk Cinnamon Crumble Muffins Recipe

Big buttermilk cinnamon muffins topped with an extra helping of buttery streusel topping and a sweet glaze. These giant, cinnamon-y, crumbly muffins might be…

Soft Batch M&M Chocolate Chip Pudding Cookies Recipe

These Soft Batch M&M Chocolate Chip Pudding Cookies are packed with white chocolate chips, chocolate chips, and M&Ms. The pudding mix makes them extra…

Monster Cookie Dough Dip (the original recipe)

My very favorite sweet dip (and the first one I ever posted on my blog). Monster Cookie Dough Dip is loaded with peanut butter,…

Ultimate Peanut Butter Popcorn Recipe

Crunchy, creamy, sweet and peanut butter popcorn. Ready in under 30 minutes, and you won’t be able to put it down!

I’ve obviously been in the mood for snacking lately. I don’t know if it’s me trying to prepare lots of Super Bowl recipes, or if it’s just the fact that I’ve been dieting for 19 days a billion years.

(How are your New Year’s eating resolutions going? Still going strong?)

Either way, munchies have been on the brain, because the past two weeks of recipes have included 2 snack mixes and 2 dips, plus today’s popcorn and yet another dip recipe tomorrow. ????

Today’s popcorn is one of my favorites from the book, Peanut Butter Chocolate Chip Popcorn (on page 75)! This is one of my most used go-to recipes for a quick and easy popcorn treat. It can be packaged for giving away or for entertaining guests.

This Ultimate Peanut Butter Popcorn recipe is a slight variation on the chocolate chip version in my book. Beyond creamy peanut butter and white chocolate, this version is also stuffed with lots of Oreos. (Is there a more heavenly combination than Oreos and PB?), Reese’s Pieces, and a chocolate-y drizzle.

As I always do when making any sort of chocolate-coated confection that will be eaten with hands, I used Ghirardelli Candy Melts (NOT white chocolate chips). I’ve sang the praises of this much loved ingredient over and over again. But in case you’ve missed my soap box spiel on candy melts, here’s the gist:

Yes, I know we all love REAL chocolate chips the best. But candy melts will work SO MUCH BETTER in candy making and coating, because they are made specifically to melt well. They melt smoothly and quickly without seizing, they coat better than normal chocolate, they cool and harden quickly, and the hardened coating won’t melt all over your hands when handling.

Just use the melts please (available at Target, Walmart, Michaels, and other stores).

Rant over. ????

And you might also remember me saying this before, but it bears repeating: I LOVE this Boom Chicka Pop (found at Target) for my popcorn munch mixes!

It’s sweet and crunchy, with a sugary shell that protects the kernels from any sort of moisture from the chocolate. And it’s just overall perfection.

Of course, you can always use microwave popcorn or air popped (which has always been my preferred method in the past, I melted through TWO poppers when I was writing the book!). Your choice. But if you can get your hands on some bagged kettle corn, you’ll save a little time plus add some sweet crunch to every delectable bite.

So… wanna see how easy it is to make this??? (Say yes! Say yes!)

I made another video for you!!! I’m brand new to the video-making thing, so I don’t have many under my belt yet. But I’d say this one is already a big improvement from the first, and I’ve been SO excited to share it with you.

I hope you like it!

What did you think? My brother and I have been working so hard on making more videos for you. I can’t wait for you guys to see them.

For now, I hope you fall in love with the Peanut Butter Popcorn as much as I have. It’s perfect for a quick, last minute treat and completely addictive. For a fun variation, try adding M&Ms, PB cups, Nutter Butter cookies, or miniature marshmallows! Just to name a few ????.

Red Velvet Tuxedo Popcorn Recipe

Sweet, salty, and crunchy. Delicious kettle corn and M&MS smothered in red velvet candy coating with white and milk chocolate drizzle. Ashton Digging back…

Bakery Style Peanut Butter Swirl Chocolate Chip Cookies Recipe

These easy, three-ingredient bakery-style Chocolate Chip Peanut Butter cookies will knock your socks off! Crispy edges, soft centers, and heavy on the peanut butter please.

Truth: I was thisclose to not posting this recipe. But my my deep and abiding love for these peanut buttery cookies trumped my hesitation, and here we are ????.

Let’s go ahead and take care of the elephant in the room: these cookies are not pretty. They’re not sexy. You’ll find no shiny, melting pools of chocolate here. They aren’t thick and fluffy. You intentionally overbake, and they are irregularly shaped. And guess what else?

These cookies are not even made from scratch.

I know. ????

Still with me?

Good. Because these cookies are going to knock your socks off. I promise.

How This All Started

My mom and I visit a nearby deli for lunch pretty often. And by “pretty often,” I mean 4 or 5 days a week. It’s a problem, really. We’re addicted to the sweet potato fries (omg). But I could really close my eyes and point to just about anything on the menu and know I’ll like it. It’s that kind of place. I could eat their chicken salad all day long and be so happy.

In addition to their sandwiches of all sorts, this deli has a fully stocked case of baked goods at the check out. And on top of the case, they haphazardly strew these saran-wrapped GINORMOUS peanut butter chocolate chip cookies.

These cookies are thin and crispy around the edges. And they have this thick, luscious swirl of peanut butter that winds all the way through the cookie. They top theirs with Reese’s Pieces (which I actually prefer), but I used M&MS in this post so I could use Valentine’s colored candy (priorities people!).

And Then…

When I was pregnant (and for a while after), I picked up one of these cookies every visit. I’d wait until I got in my car to break off a piece, thinking I could just eat a little bit and save the rest for later.

After one bite, I just can’t control myself. They are SO GOOD!

I spent weeks trying to work out the logistics of how I could replicate the cookie at home. How do you get that thick peanut butter swirl and layer on top? I toyed with a few ideas, none of which were very promising, before finally asking the cashier at the deli about who made their cookies (they have an outside vendor for most of the baked goods).

Now, I was prepared to hunt down this baker and beg for her peanut butter swirling secrets. As it turned out, no begging required. According to the cashier, the cookies are made in house and that the recipe is as simple as this:

“We just smush three chocolate chip cookies together, spread peanut butter on top, and stick some Reese’s Pieces on top of that.”

She was right– it was that easy. It only took me one try to make an exact duplicate at home (so dangerous). I used frozen cookie dough, since I was pretty confident they weren’t making dough from scratch there at the deli. And then I spread on the peanut butter and candy, just like she said, and VOILA! My favorite cookie made right in my kitchen.

Easy peasy.

So there you have it– it’s not elegant, and it’s certainly no culinary feat whatsoever. But, frozen cookie dough and all, it’s one seriously good cookie.

Brown Sugar Blondie Batter Dip Recipe

You’ve heard of cookie dough dip and brownie batter dip, now get ready to dive face first into a bowl of your new favorite:…

Skinny Peanut Butter Brownie Batter Dip Recipe

Peanut butter chocolate-y dip that tastes like brownie batter! You won’t need to put your fat pants on for this recipe though. It’s made…

Skinny Chocolate Donuts Recipe

These super simple donuts are a skinny version of my favorite Chocolate Baked Donuts and are made with 2 simple ingredients. Happy Tuesday /…

Oatmeal Chocolate Chip Pancake Muffins Recipe

Hearty oat pancakes baked into convenient grab-on-the-go muffins, soft and tender, and full of chocolate chips. With options for gluten free and dairy free….

Swanky Top 15 Recipes in 2015

I want to write this post every year, but the end of the year and the beginning of the new one always comes and goes so fast that I never get around to putting it together. And even though I’m running a little late (would have loved to have actually posted this in 2015 ????), it’s going up anyway!

Never mind that it’s only taken me 5+ years of blogging to finally do a “best of” post. Woot woot!

2015 was really a fun year for the blog. I did a lot of experimenting with the camera and food styling, tried out a few new lenses, and worked really hard on improving the quality of the content on Something Swanky from recipes to writing to photography. I had opportunities to develop recipes with some of my favorite brands yet (I’m looking at you M&Ms!) and learned even more about the business side of blogging than I ever have before.

Even better than all that stuff, this year I accomplished BALANCE between my blog life and the rest of my life. I handed off more responsibilities to my social media manager and spent more time focusing on me, my family, and our newest little addition. I spent almost two entire months entirely devoted to me, the baby, and being present at home while barely cracking the laptop open at all. It was so needed this year and has brought me such peace.

But before we jump into 2016, let’s take one more stroll down memory lane. Here are YOUR favorite recipes from Something Swanky in 2015: