When I heard that you could put sweet potatoes in brownies, I lashed for the sweet potatoes laying on my counter and started making them. This recipe not only caught my eye because of the secret ingredient – sweet potato – but the peanut butter swirl that was on top of them. I love everything peanut butter, and as confirmed by Recess, pb and chocolate are deadly when paired together. When I read the ingredient list I realized that these are gluten free, which is another plus

As you can see from my previous post – apricot pistachio bars – I still have an box of apricots in my house that need to be used. This cake is great to eat with coffee in the morning or with a big scoop of vanilla ice cream for dessert. While the apricots do look pretty at the bottom of the cake, they were meant to stay near the top. However the look didn't take away from the taste and I was still content with the final product. If you make this for guests don't tell them the

Dates have become my new best friend. You can make just about anything with them, and anything you do make with them has the best chewy texture – just like these bars. These are very similar to my coconut date bars minus the coconut and plus the chocolate layer on top. Eat these bars as a snack or simply enjoy for dessert. What you need: 11-12 medjool dates (1 cup packed), pitted and soaked for 5 minutes, drained. 1 1/2 cups nuts (I did half almonds and half walnuts) 1 cup qu

You can never go wrong with a buttery crust and a sweet fruit center. I made this recipe because I had cherries and plums on hand. The dough is split into four pieces to make mini galettes but you could make two bigger ones if you wish. This is a very basic galette recipe and can be filled with just about any fruit. What you need: For the crust: 1 and 1/2 cup all purpose flour 3/4 tsp salt 2 T sugar 1/2 cup shortening 1/4 cup ice cold water For the fruit filling: 4 cups pitte

What you need: For the oreo cookies: 1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure) 1/2 cup (43g) unsweetened natural cocoa powder 1 teaspoon baking soda 1/8 teaspoon salt 1/2 cup (115g) unsalted butter, softened to room temperature 3/4 cup (150g) granulated sugar 1/4 cup (50g) packed light brown sugar 1 large egg, at room temperature 1 teaspoon vanilla extract For the filling: 1/4 cup (60g) unsalted butter, softened to room temperature 1/4 cup (48g) veg

There comes a time when the Oltranti house is filled with a giant box of fruit, from who knows where, and I am challenged with the task of finding recipes that use that fruit. If I was normal I would just ignore the box of fruit and just enjoy them plain as a snack, but that's too boring for me. So I went to one of the most reliable sites out there – smitten kitchen– and sure enough I found this recipe. I scanned the ingredient lists and I had everything. After they were done