Blackberry Farms Blackberry-Oat Crumble Bars

Happy September friends!

Today is a very rainy and a cooler day outside as "hurricane Harvey" gently sweeps through our area.  Rain and a bit of wind is absolutely nothing to whine about, especially with so many people hurting deeply from the very same storm in Texas.  By the time a hurricane gets to KY of course it's just usually just a rainy day or two, but my heart is breaking for the people who are suffering from so much loss right now or just to survive at all.  

I've gathered some supplies to send with a local ministry called Healing Projects who is making the drive down in a few days to deliver lots of essentials that our community has collected.  I know love has gone into buying and putting this collection drive together, and I hope each life it touches will feel that love even though we can't change their devastation.  

Lord, surround those who are hurting and scared in your arms.  Bind up the wounded hearts, heal their bodies, and meet their needs, as only You do the very best.  That they will see restoration and redemption come out of their heart ache!  Thank you for those risking so much to help in rescue parties and for those donating money or resources. May any effort on our part only reflect Jesus.  In Jesus name I pray!  Amen.

Mom surprised me this week with a package and this beautiful devotional in the mail, Devotions From the Kitchen Table!  It's perfectly timely since I'm just a couple weeks from finishing Devotions from the Front Porch.  The basis of all these scripture based devotionals are in a kitchen setting, which will be perfect in the cozy months of fall and winter!

I love different devotionals, and so to be given a new one is a special treat!  I look forward to starting this with a hot cup of coffee in the mornings. My life doesn't always lend itself to sitting and snuggling with coffee and a devotional, I don't want to paint a perfectly picturesque morning.  I do make an effort to get up before the rest of the house does to read or pray in the quiet, but some mornings need to start really early and it's a to-go coffee kind of morning.  Those days or I will open the Bible and my devotional or journal later in the day when there's time for my mind to settle for a minute, but I try to create space whenever I can.  At the ages my kids are now is much easier than when they were toddlers... those were my survival days!  Rolling with the season of life I'm in is what I'm learning to do, and while planning is essential in some things in life, learning to not be beat up by u-turns is just as important. Got it? Good! Now lets get to the delicious stuff.

You know what really gets me excited, that I haven't shared in a while?  Baking!  

I have a new recipe for you!!

Meet my new friend, blackberry-oat crumble bars!






Blackberry. Oat. Crumble. Bars.

You're welcome!

This is a new recipe for me, and I'm so glad I found it.  Right away I knew it would be yummy!  These blackberries happened to be from a patch down the road we picked from back in July. I froze most of them so I have locally grown berries now on the first of September to enjoy.

This particular recipe comes from the famed Blackberry Farms in Walland, TN.  It's a luxury type place to stay at in the middle of nowhere--so I've heard-- just south of The Smoky Mountains.  They are known for award winning cuisine that is unpretentious and recipes that derive from that area of the country but done in a fresh way. There was a stunning spread written up in Southern Living magazine's July issue about them, and it showcased their recipes.  This beautiful blackberry-oat crumble bar recipe looked delicious as I was reading through all the divine recipes.  I knew I would make it soon.  

They said this is one of the desserts they're known for at Blackberry Farms, but they have used this base recipe and replaced blackberries with many other fruits. Whatever is in season.  I imagined it being delicious with cherries, blueberries, peaches, or apples.  Apples would be perfectly fall in there!  To add fall flare I did sprinkle a bit of cinnamon to the topping, but I'm sure it's amazing without it, too. 

These smell divine as they bake, which is always a fun thing I look forward to when baking desserts--that cozy scent wafting through your home!

Light your candle, and get your coffee with one of these bars while watching your favorite show with the hubs, or take a pan to your next family reunion. Either way, enjoy!

Blackberry-Oat Crumble Bars
Blackberry Farms
Serves 24

Note: I halved this recipe and used a 9x13 pan instead of a large sheet pan. I baked it for 30 minutes.


CRUST

6 cups regular rolled oats
2 1/4 cups packed brown sugar
2 1/4 cups all-purpose flour
2 cups unsalted butter, melted, more for pan (Yes, it's a lot of butter!  This is a treat for a reason.)
1 tsp. kosher salt (Use whatever salt you have, but kosher gives it a nice bite.)
1 tsp. baking soda


FILLING

9 cups fresh blackberries
1 cup granulated sugar
1/2 cup fresh lemon juice (3 lemons)
1/4 cup cornstarch

1. Prepare the crust: Preheat the oven to 350 degrees.  Stir together oats, brown sugar, flour, butter, salt and baking soda.  Remove 3 cups of the oat mixture, and set aside/  Press remaining oat mixture in an even layer on an aluminum foil-lined and buttered 12x17 in rimmed baking sheet.  Bake in preheated oven until golden brown, about 20 minutes.

You guys, until literally just now I totally missed this baking step of the crust!!  I over looked it on accident.  So just know if you don't have time for that step or forget the bars will taste amazing, but might be a bit more crumbly.

2. Prepare the filling.  Stir together blackberries, sugar, lemon juice and cornstarch in a large saucepan. Cook over medium heat, stirring occasionally, until syrup thickens and is bubbly, about 7-8 minutes.  This alone would be a dreamy topping for pancakes!  Pour over the prepared crust and crumble the reserved 3 cups topping mixture over the filling.  Bake at 350 degrees for about 30-35 minutes. Cool completely --about 2 hours--and cut into 24 pieces.

Best Loved! Peanut Butter Chocolate Bars

Today I wanted to share with you  an especially good dessert recipe!  These are the crazy-amazing peanut butter chocolate bars I made a couple of weeks ago on that perfect fall day I told you about here! 

First if you don't already know, let me just say I'm a big-time dessert person.  We are a big dessert family!  I love baking and we all love eating dessert so we really have to watch our sweet eating habits.  Sometimes I'll make a batch of cookies or pan of brownies and I'll simply give them away, but I get the pleasure of baking and giving out of it. 

I've made no telling how many different dessert recipes over the past 11 years of my married life...most of the best ones I've shared on here.  One kind of dessert treat that I especially love are bars.  They always tend to be chewy and gooey and are a one pan kind of dish that you basically just dump everything in and bake it!

These peanut butter chocolate bars are some of the very best bars I've ever made!!!  Ever!

They are very rich and gooey when warm, and they have the sweet and salty factor going on!  The crunchy peanut butter and coconut add great texture and that thick chocolate filling?!!  To die for.

Puleeease.  Do your favorite people in life a favor by making a pan of these.  They would be wonderful to take to a hayride or eat around a bonfire.  They would be fun for an indulgent dessert after a dinner party, or perfect for a weekend treat to eat as a family while playing your favorite games or watching a cozy movie!  Milk or rich dark coffee is required! 

Peanut Butter Chocolate Bars

Original Recipe from Aunt Peaches blog

1 pkg. yellow cake mix

1 c. crunchy peanut butter

8 Tbsp. (1 stick) butter, melted or room temp

2 eggs

2 c. chocolate chips (I recommend bittersweet ones from Ghiradelli)

1 can sweetened condensed milk

1 c. flaked coconut (You may omit, but I would replace with 1/2 c. chopped peanuts.)

2 tsp. pure vanilla extract

1/2 tsp. hot sauce (I left this out.)

I added about 1/4 tsp. salt

parchment paper

Preheat oven to 325 F. 

Line the bottom of 9x13 in. pan with parchment paper. (Easily found in stores near the foil)

In a bowl, mix the dry cake mix, butter, peanut butter, and eggs with a mixer.  It will come together looking like the consistency of play dough.) Set aside.

In a large saucepan on low heat, heat the sweetened condensed milk to a simmer, stirring constantly.  As soon as it starts bubbling in the middle, turn off the heat, and pour in the chocolate chips.  Stir again until the chocolate is melted in.  Once melted,  mix in the coconut, vanilla extract, hot sauce (if using) and salt.  The chocolate mixture will be warm and thick and gooey!

Divide out half of the yellow mixture you had sitting aside, and use your fingers or a spatula to smoosh it along the bottom of the pan.  If you need to borrow a bit from the other half of the mixture to cover the bottom, that's okay and probably expected! 

Then pour the chocolate sauce over the top and spread it all over.  Go back to the remaining yellow mixture and crumble it with your fingers, or just spread it over.  ( I sort of swirled it all around.)

Look at this!

Bake for 30 minutes.  They made seem underdone, but that's what they should look like.  Just lightly browned around the edges.

The original recipe calls for them to be thoroughly cooled before cutting, but I have to disagree here.  Wait at least 20 minutes, but then I say to dig in before they cool!  It may not cut into perfect squares but since when have we cared what something looks like if it doesn't taste as gooey and delicious that way?  I loooove a warm dessert fresh out of the oven!  Let me know what you think.

Eat, share and enjoy these amazing peanut butter chocolate bars!

Chewy Caramelitas

Say hello to my new favorite decadent dessert, carmelitas!!!

At first glance you can see how delicious they look!  These bars have an outer layer similar to a soft and chewy oatmeal cookie and they're filled with caramel and chocolate!  What a scrumptious combination and perfect for the fall season.

I've been spying this recipe for a while on Pinterest, and when Mr. Cozy finished his last Chairman's conference at work, I thought these yummy bars could help us celebrate.  Needless to say, my sweet tooth of a husband loved them, but we all did!  They're fast to whip up and most of the ingredients I keep on hand.  I didn't have quite enough caramels this time, but I melted some butterscotch chips along with the caramel.  They were still delicious, but the next time I'll make sure I have plenty of caramels so they'll live up to their name.  Also a dash of cinnamon in the crumble would be so perfect....(I can't not tweak a recipe!)

I would only tell you the honest truth, and caramelitas are amazing!  

So maybe the next time you want to surprise your family with a homemade treat you can try them out.  Pour a glass of frosty milk or fresh coffee with a caramelita for a perfect way to unwind on a chilly day!

Caramelitas

From: My Crazy Deliciousness

3/4 c. Melted butter

3/4 c. Brown sugar

1 c. All purpose flour

1 c. Old Fashioned oats

1 tsp. Baking Soda

Dash of salt

32 Caramels, unwrapped

1/2 c. Heavy cream

6 oz. Chocolate chips (I used 1 cup.)

Preheat the oven to 350 F.

In a medium bowl mix melted butter and the next 5 ingredients.  Spread out half the mixture in a 8x8 inch baking dish.  Bake for 10 minutes.

Meanwhile, carefully heat the caramels and cream over the stove in a saucepan or in a bowl in the microwave.  Whisk together until smooth and creamy.

Once the crust is baked evenly spread out chocolate chips and drizzle the caramel over top.  Crumble the remaining oat mixture over it all and carefully spread out.  Bake for 15-20 minutes.  Let cool for at least 30 minutes before cutting.  Enjoy alone or with vanilla ice cream!!

Avalanche Bars(!) at Inspired By Family

 

If you want to know more about these Ah-Mazing Avalanche bars, please join me where I'm contributing at Inspired By Family Magazine today for the easy recipe!!

 

There's just something about the white chocolate and peanut butter that send the bars over the top, and how about the cute polka-dotted pastel bunny M&Ms in there? 

I think your family will really love this recipe!

 

 

Hope you have a blessed day,

 

Leslie



Fudgy Mocha Brownies with Cappuccino Icing

 

Do irresistibly decadent Fudgy Mocha Brownies with Cappuccino Icing really need explaining?!!?

 

This is a dessert for the books, my coffee-loving Friends!  The brownies have instant coffee in the batter to give them insane depth of dark chocolate flavor along with morsels of milk chocolate chips for extra gooiness to each piece.  They are a dense fudge brownie--which is the kind I prefer--and they would be wonderful by themselves!

 

But, I discovered cappuccino icing and fell in love.  The frosting is what elevates these brownies to a heavenly treat!  If Haagen Das coffee ice cream was in the form of icing, it would taste just like this frosting!!!  It's so simple to make and came together very easily, unlike some of the other homemade icing recipes I've tried.  It was reeeally hard to not completely lick the beaters and bowl clean of this stuff.

 

I'm going to use this icing recipe for other desserts, too.  It would be really delicious on chocolate cake or butter yellow cupcakes!  I think the creamy consistency would pipe really well.

 

Honestly, these brownies with cappuccino icing are one of the richest and most delicious things I've ever made!  We all certainly loved them!!

 

 

Mocha-Fudge Brownies with Cappuccino Frosting

 

Brownies:

3/4 c. unsweetened cocoa powder

1 Tbsp. instant coffee

1/2 tsp. baking soda

1/3 c. canola oil

1/3 c. boiling water

2 c. white sugar

2 eggs

1/3 c. canola oil

1 1/3 c. all-purpose flour

1 tsp. vanilla extract

1/4 tsp. salt

1/2 c. milk chocolate chip + 2 Tbsp.

 

 

Frosting:

1/2 c. butter, softened

1 tsp. vanilla

2 c. powdered sugar

1 1/2 Tbsp. milk

2-3 teaspoons instant coffee

 

 

1. Preheat the oven to 350 degrees F.

 

2. Grease and flour (or use baking spray like I do) a 9x13 inch pan.

 

3. In a large bowl, stir together cocoa, baking soda, instant coffee, 1/3 c. canola oil, and boiling water.  Stir until well blended and thickened.

 

4. Stir in sugar, eggs, an remaining 1/3 c. canola oil.  Mix all together.

 

5. Finally, add the vanilla, flour, and salt.  Mix until all of the flour is absorbed.

 

6. Stir in the chocolate chips and spread batter evenly in the prepared pan.

 

7. Bake for 35-38 minutes, or until toothpick comes out clean.  Allow to cool before frosting them. 

 

8. Once cooled, you can either frost the whole pan and then cut your pieces, or cut your pieces and frost them individually.  This just depends on how you want to present them.  It doesn't matter at all, they will be wonderful no matter what!

 

 

For the Frosting:

 

1. Cream butter and vanilla with an electric mixer.

 

2. Dissolve instant coffee in the milk.

 

3. Add the powdered sugar in about 3 intervals alternately with the coffee/milk.  Start and end with the sugar.

 

4. Beat on high until light and fluffy.

 

 

I'm linking up with Friends at:

 

 

 

 

 

 



Sticky Fudge Brownies

 

 Sticky

 

Gooey

 

Chewy

 

Fudgy

 

Chocolate-y

 

Decadent

 

Rich

 

Delicious....

 

 

With bittersweet chocolate chips, milk chocolate chips, cocoa powder and walnuts dotting throughout, this brownie truly has it all!  So this, Friends, is my "make up" dessert for the hubby to take to work.  Remember last week, when I ruined the batch of hot cocoa cookies I was going to give him to take?  (You know, the ugly ones I transformed into the Mini Cookie Trifles for us?)  As you know, I needed to redeem my baking skills after that kitchen blunder and give him something else to share with co-workers at the hospital!

 

Enter these triple chocolate fudge brownies.

 

Score!!!

 

I actually found this recipe on Pinterest, and it didn't disappoint.  Because of all the brown sugar and little eggs or flour, these brownies are for anybody who loves very chewy brownies!  There's nothing cake-y about these babies.  When you take them out of the oven and insert a knife that comes out just almost clean, they are done!  Resist the urge to over-bake them.  The trick is to allow them to completely cool before cutting, if you want them to come out in squares.  If you want one hot and fresh, it would be perfect to make a brownie sundae with ice cream and caramel sauce! 

Consider taking these delicious brownies to your Thanksgiving dinner for the kids --and adults-- to love you forever!!! :)

 

 

Sticky Fudge Brownies

Recipe slightly adapted from Broma Bakery

 

2 c. Granulated sugar

1/2 c. Brown sugar

1/2 tsp. Salt

3/4 c. Cocoa powder

1/8 tsp. Instant coffee powder (or espresso)

1 c. Unbleached all-purpose flour

2 Eggs

6 Tbsp. Butter, melted

1/3 c. Canola oil

1/3 c. Water

1/2 c. Chopped walnuts, toasted 

1/2 c. Bittersweet chocolate chips

1/2 c. Milk chocolate chips

 

 

Preheat oven to 350 degrees F.

 

In a large bowl, mix together both sugars, salt, cocoa powder, coffee powder, and flour.  Then add eggs, melted butter, oil and water.  After you mix that well, then add the walnuts and chocolate chips and stir until incorporated throughout the batter.

 

Grease a 9x13 baking dish.  Pour brownie batter in pan and bake for about 25-30 minutes, or until a knife comes out mostly clean when inserted in brownies. (Do not over bake them!) 

 

Allow to cool for a couple hours or overnight before cutting them into squares.  Eat them right out of the oven if you don't mind a gooey, delicious brownie blob.  :)Otherwise, let cool completely and cut with plastic knife. 

 

Enjoy!

 

 

 

I'm linking up with Friends at:

 

 

 

 

 



A Fireside Morning & Delicious Mud Hen Bars

 

I'm relaxing by the fire this morning as I wake up with my coffee and favorite sweater-blanket.

 

 

I'm finishing up Faith's wedding post to show you a few pictures and share a bit about the experience!

 

 

Somehow I woke up and got out of bed 6:00 this morning for no reason other than to spend a couple of minutes sitting on the couch with my hubby while he was reviewing his patients on the computer before work.  He usually leaves so early that I never see him, but since I woke up I wanted to join him in the dark den just to snuggle a minute and tell him good bye for the day.  He turned on the fire for me and left me in my cozy home. 

 

I thank God that he has a job--a good one--and that I can stay home.  This is a HUGE blessing for me! I love feathering our nest and keeping house!  My stress level is way down compared to when I worked.  :)  Being a homemaker may seem like a strange thing for a modern woman to want, but for me it's a dream come true!

 

(Yes, I've found a new mantle/surround for our brick fireplace!  You remember, the last one fell off the wall?? Ha.  Well, last week we found this antique one...I'll have to show you more later!!)

 

I have more time to cook and bake now, hence these unbelievable bars!!! (I've shared these at Inspired By Family, and I wanted to put the recipe up at The Cozy Little Kitchen, too.) The pictures speak for themselves.  Mud Hen Bars are a new favorite of my family!  They are gooey and filled with chocolate chips, pecans and marshmallows on a cookie crust. What sets them apart is the brown sugar merigue top that's crisp and delicious! 

 

With a platter of these, I'll be ready for any Thanksgiving or Christmas gathering!

  

 

Mud Hen Bars

 (Adapted from: Chef In Training)

1/2 c. Butter, room temp

1 c. Sugar

3 Eggs (1 whole and 2 separated)

1 1/2 c. All-Purpose Flour

1 tsp. Baking Powder

1/4 tsp. Salt

1 c. Nuts, chopped (I used pecans)

1/2 c. Semi-Sweet Chocolate Chips

1 c. Marshmallows

1 c. Brown Sugar (I used dark)

 

 Preheat the oven to 350 degrees.

Beat together sugar and butter until creamy.  Beat in one whole egg and two egg yolks.  (Put aside the whites for later.)  In a separate bowl, mix together flour, baking powder and salt.  Add to the butter mixture and mix well. 

 

 

 Spread into a 9x13 baking pan.

 

 

 Sprinkle evenly with marshmallows, nuts and chocolate chips.

 

 Beat egg whites until stiff peaks form.  Gently fold in brown sugar.  Spread the mixture in the pan over the top.

 

 

 

 Bake for about 25-30 minutes or until the top is golden brown and the crust is cooked through.  I used a dark baking pan and took mine out after 25 minutes.  They were just right!

 

 

 Allow to cool (as long as you can stand to keep your fork out!) and cut into squares.

Yields 12-15 bars

 

 

 Share and enjoy!

 

 

 

I'm excited to link up with friends at:

 

 

 

 



Mud Hen Bars: Contributing at, Inspired By Family!!!

 

Happy Friday!

 

Today my article for "Delicious Mud Hen Bars" is being featured at Inspired By Family online magazine!!! Please check out this recipe, because it's pretty much to die for! We just finished the last of them off last night with milk, and my husband said they're definitely one of his new favorites.  :)  That makes me a happy little wifey! 

 

 Also, I'd love it if you 'd browse around to check out some of the other cool things going on at Inspired By Family.  I really enjoy reading the different ideas that are insightful and creative on all things home, food and family!  When you're there, be sure to look at the digital Fall issue that is everything Autumn!  It's loaded with seasonal ideas!!  (It's located on the side bar with the picture of the fireplace.)

 

I hope you all will forgive me for working on my blog's appearance over the next few days.  I'm not savvy when it come to the design and all of that, so it always take me a while to get things perfected when I want a change.  So if my sidebar appears to be wonky, there are different colors/back grounds every day, or just anything seems to "just not look right",  that's just part of this process!  I'm beginning to put away summer decor at home, therefore the blog is getting a face lift for fall, too! 

 

Have a very blessed weekend, and be safe with your Labor Day plans!  Mr. Cozy is off, so I probably won't be sharing anything else with you until next week. :)

Decadent Triple Threat Chocolate Bars!

I'm thrilled because thanks to you all I've reached 200 followers!!!  I can't believe my blog is so well liked! :) I started this blog out of shear love for recipes, food, cooking and was inspired by a dear friend and the sweet movie Julie & Julia. 

It was started at a time in my life when I needed an outlet.  It was during the most difficult time of my life.  Some of you may not have known that I was pregnant with a sweet baby girl, Bailey Faith, after 3 years of trying to conceive. She quietly died during my 2nd trimester.  Her short existence in my womb impacted me more than anything in my life, and even now just knowing we have a beloved child in Heaven that I'll meet one day brings me joy!  God is sovereign and knowing that is what has gotten us through.  We trust His plan.   Through this trial there have been countless ups and downs, but the heart of our marriage has actually been strengthened! 

Because of the Lord, I survived something I thought I could never endure.  I am very serious when I say that Jesus Christ literally carried us through those days, and the months that followed.  His strength was perfect when our strength was shaken and some days, gone! (2 Corinthians 12:9)

I could share and share with you all about this journey we're still walking with the Lord in.  But for now, I just said all of that to explain that I needed something new and fun to put my thoughts into after such a tragedy and while my husband was in Med school.  God ultimately gave me this great idea of a cooking blog!! 

I never realized how many people whom I didn't know would read it and care to follow up on my life!  This has been a fun way to explore new recipes, share my favorites and "meet" new people from all over the world!  Who knew food could be such an incredible connection to different generations and cultures!

So thank you for following me in my life as I share with you from The Cozy Little Kitchen!

(Disclaimer: You are about to happen upon lots of exclamation points in this post.)

You know how sometimes you want a really good semi-homemade dessert recipe? One that's looks impressive but is actually easy to make? Alas! this is the recipe, and it's crazy-good!!!   These decadent chocolate-y bars of goodness are very easy to make!  Mr. Cozy is the one who found this idea and ran with it.  (He loves chocolate as much as I do!)

We decided to make these in a muffin tin, because we took them to cell group (our church's home group) and thought they would be so cute and easy to eat this way.  They were perfect for the adults and kids to easily grab and eat up!!  I think the empty basket said that they were a hit! 

They're a layered bar starting with a chocolate chip cookie crust with chocolate-creme cookies in the middle and topped off with a layer of milk chocolate chip brownie!  You get three of some of the best things put into one dessert!

I mean they are goooood!!!

Yes ma'am!....I said milk chocolate dotted brownie batter, layered over chocolate-creme cookies, layered over chocolate chip cookie dough!

  These insist at the very least frosty milk or steamy coffee and at the most.....made into a sundae topped with ice cream and chocolate syrup and whipped cream!  What a fun dessert to eat with your loved ones! Gooey, crumbly, melty, sweet, chocolate-y, buttery,delicious and easy Triple Threat Chocolate Bars!  I hope you'll try them for your loved ones!

Decadent Triple Threat Chocolate Bars

Serves 24

1 Family-sized Box  (to fit 13x9 pan) Brownie Mix

(Prepare batter as the box instructs, but do not bake! I usually add about 4 oz of chocolate syrup to box mixes if it's not included for extra fudgey brownies...didn't have any at home for this round unfortunately.)

Double Stuffed Creme Filled Cookies

(We used Oreos)

2 Rolls of Refrigerated Cookie Dough

(We used Toll House and used about 1 1/2 of the rolls)

1 Heaping Hand full of Milk Chocolate Chips

(We used Ghiradelli)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Preheat the oven to 350 degrees.

Line 2 muffin tins with cupcake papers.

Take about 2 tablespoons of cookie dough (or 1/3 inch slices of rolled cookie dough)and press into the bottom of the cup. Should fill cups to about 1/3 to 1/2 of muffin tin

Next, place one creme-filled chocolate cookie on top of the cookie dough. 

Lastly, spoon brownie batter evenly over each cookie in every cup until you run out of batter.Will be ~1-2 tablespoons batter into each muffin tin.

Sprinkle milk chocolate chips all over the top of the brownie batter.

Bake for 20-25 minutes, or until edges are set and center is still a bit gooey.

Allow to cool for 5 minutes, remove from the pan.

Peel off cupcake papers to show of the pretty layers if you want.

Eat them while they're still warm and gooey! 

I'm linking up with friends at: