Sweet Baked Life

my sweet journey through life…


The Perfect Hard Boiled Eggs

Spring has sprung and with that, it’s time to share with you how to make The Perfect Hard Boiled Eggs.

The Perfect Hard Boiled Eggs | Sweet Baked Life

It’s quick, easy and what more can I say, “perfect”!

I have been making these hard-boiled eggs for years. I’m not sure where I originally got this recipe, I think it was from my best friend’s mom. But once you prepare your eggs using this method, you will be amazed how easy it is and how perfect your eggs turn out. You may even wonder why you did not know about this secret!

It’s so simple, and in a matter of minutes, you will have The Perfect Hard Boiled Eggs, ready for your springtime meal or celebratory occasion!

And once they’ve cooled get ready to peel and eat them, or use on your favorite salad, prepare deviled eggs, egg salad sandwiches, or whatever you choose.

Me, I personally love to just sprinkle them with salt and eat them!

The Perfect Hard Boiled Eggs | Sweet Baked Life

The Perfect Hard Boiled Eggs

Eggs, as many as you need or as many fit at the bottom of your pan
Water to cover eggs

Gently place your eggs in the bottom of a medium-sized saucepan. Fill the pan with enough water to cover the eggs. Then put the pan on your stove and turn heat to medium-high. Bring the water to a boil, then immediately turn off heat, cover and remove from burner. Let eggs sit in the pan for 10 minutes. Then rinse eggs in cold water. Place eggs in a bowl and put into refrigerator until cold.

The Perfect Hard Boiled Eggs | Sweet Baked Life

Happiness is learning a new cooking trick; like how to make The Perfect Hard Boiled Eggs!



Peanut Butter Banana Chocolate Chip Cookies {gluten-free}

Spread the love with a batch of these soft baked Peanut Butter Banana Chocolate Chip Cookies.

Peanut Butter Banana Chocolate Chip Cookies {gluten free}

It’s true, your friends and family will love these melt-in-your-mouth, fluffy cookies. They’re so good, no one will know that they’re gluten-free! I tested them on my family and they loved them. And by the way, I did not even tell them the healthy secret!

The texture is amazingly soft; not normally what people perceive when they are told a baked good is gluten-free.  I know of  people who get turned-off when this word is mentioned. For me, I am always looking for healthy alternatives that I can sneak into my day-to-day eating. Now mind you, I do not have to eliminate this popular staple from my diet, but I do know a lot of people who do; for health reasons that is. So, today, I am extra happy to be able to share this fabulous recipe with everyone, especially to my gluten-free friends!

So, if you’re a huge peanut butter and banana fan you will love these. And with the addition of chocolate chips, well, it makes them even that much better (if that’s possible!). This treat is super easy to make and are incredibly satisfying. With each bite you’ll experience a soft oat texture, surrounded with peanut butter and banana flavors and a sweet explosion of chocolate chips. Ah, divine!

And if you are like me, I always seem to have a bunch of over-ripe bananas available. You see, for some reason by the time I go grab one of these yellow babies, they are past the point I am willing to peel them! So into a recipe they go!

Grab your browned, ripe bananas, your favorite peanut butter, a bunch of chocolate chips, and some oat flour and whip up these gluten-free Peanut Butter Banana Chocolate Chip Cookies today!

Peanut Butter Banana Chocolate Chip Cookies {gluten-free}

Peanut Butter Banana Chocolate Chip Cookies {gluten-free}

1/4 cup unsalted butter, softened
1/4 cup light brown sugar
2 ripe bananas, peeled and mashed
3/4 cup creamy peanut butter
2 teaspoons pure vanilla extract
1 cup whole grain oat flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1 cup semi-sweet chocolate chips

Heat your oven to 350 degrees.

In a medium bowl, mix the oat flour, salt and baking powder and set aside.

In a large bowl of an electric mixer with the paddle attachment, add the butter and sugar and beat until fluffy. Add the peanut butter and banana and mix until incorporated, then add the vanilla. With the mixer on low, add the oat flour mixture until just combined.

Scoop the dough using a 1-inch ice cream scoop, and place onto a baking sheet. Bake for 12-14 minutes. Cool on a wire rack.

Peanut Butter Banana Chocolate Chip Cookies {gluten-free}

There will definitely be a whole lot of lovin’ going on when you bake up these Peanut Butter Banana Chocolate Chip Cookies!



{recipe inspired by immaeatthat}


Sparkling Amaretto Sour {second blogiversary}

Celebrations just got a little better with the addition of this refreshingly delightful Sparking Amaretto Sour!

Sparkling Amaretto Sour

You see, with today being my second blogiversary, it’s also St. Patrick’s Day, and spring just around the corner, there is no better time for me to raise my glass and toast all of you then during this most happy time of year!

Spring is one of my favorite seasons — it signifies rebirth, renew, rejuvenate, and rejoicing! I feel incredibly lucky to have this little blog of mine that I adore so much! And, blessed that my family is supportive of my creative and crazy culinary journey that I began 2 years ago. I love my guys (aka hubby and son) so much that it hurts! They are the best things this girl could ask for and not only that, but they are my built-in, ever-so truthful taste testers.

Sparkling Amaretto Sour

And to all of my extended family, friends, followers, fellow bloggers, it is you I thank for giving me the courage and determination to continue, to grow, be inspired, and to help me find my way amongst this large, vast food blogging community.

You all have certainly given me hope to carry on, and on the days when I need a little lift, there it is…a like, a comment, a new follower — and the feeling that someone actually read my post! I love hearing about how you have tried my recipes, switched it up, and made it your own!  It’s the simple things, the small acknowledgements which really brighten my day! It does make me feel proud knowing that little old me, touched someone with some special sweetness.

So I want to toast all of you from the bottom my heart. First,, here are some of my favorite cocktails that I have made over the years that I would like to share again with you, they include: pretty Pink Lemonade Margarita, classic Dry Vodka Martini, fruit infused Fresh Blackberry Margarita, a warming Starry Night Cocktail, and the nutty Homemade Amaretto.

And now, let me introduce my new cocktail that is truly refreshing and has a delightful flavor; it’s my Sparkling Amaretto Sour. It’s distinguished flavors and will proudly stands out as one of my favorites. As with most of my recipes, it’s super easy to make. You start with some flavorful Amaretto combined with sweet and sour mix, give it a whirl and then top it off with 7-up and a lemon slice.

The amazing outcome is a pleasurable combination of a sweetly tart libation with a nutty twist. It’s quite tasty and quite festive!

Sparkling Amaretto Sour

Sparkling Amaretto Sour

2 oz. Amaretto
2 oz. Sweet and Sour mix
Lemon slice for garnish

Into a glass add the amaretto and sweet & sour mix. Stir. Add ice to fill glass. Top off with 7-up and garnish with a slice of lemon.

Sparkling Amaretto Sour

Come on friends, get your taste buds ready for this tasty Sparking Amaretto Sour and celebrate with me!

May the hinges of our friendship never grow rusty. Cheers!



Layered Mint Chocolate Bars {no bake}

May the luck of the Irish shine down upon you as you whip up a batch of these magical Layered Mint Chocolate Bars!

Layered Mint Chocolate Bars - no bake!

So bring on the chocolate and mint for this amazing no bake treat! In my book, these two delightful ingredients will absolutely help you find the pot of gold and the end of the rainbow!

Truth be told, I have a wee bit of Irish that runs in my veins. And so, when this special time of year falls upon us, I really crave making things that are green and sweet! You see, I am not really into Irish stew or corned beef and cabbage — but give me a chance to celebrate with something sweet and I’m a happy lass!

And, I’m absolutely crazy for the combination of mint and chocolate! And if you are too, you’ll love the way the crisp chocolate cookie crust combined with the smooth minty buttercream and rich, creamy minted chocolate layer explode with minty perfection with each and every bite.

You start by making a chocolate cookie layer, then while it’s chilling’ in the fridge, you whip up some green mint buttercream, make it as light or dark as you wish, then you top it off with melted chocolate chips with a hit of peppermint! So easy, no fuss, no bake, and they taste great!

So, if you are looking for an emerald-colored treat — look no further. This legendary bar will have your Irish eyes smiling in no time!

Layered Mint Chocolate Bars - no bake!

Layered Mint Chocolate Bars {no bake}

2 cups semi-sweet chocolate chips
1 cup (2 sticks) unsalted butter, softened
1 package Famous Chocolate Wafers*, finely crushed
2 tablespoons milk
1-1/4 teaspoons pure peppermint extract, divided
1/2 teaspoon pure vanilla extract
2-4 drops green food coloring
2-1/2 cups confectioners’ sugar

*Note, if you can not find the Famous Chocolate Wafers, you can use any crushed chocolate wafer cookie, and measure 2 cups.

Prepare a 9-inch square pan with non-stick spray and set aside.

Chocolate cookie bottom layer: Into a medium-sized microwave safe bowl, add 1/3 cup chocolate chips and 1/3 cup butter and microwave at 50% power for 30 seconds; then stir and if needed, microwave for 10 second intervals until chocolate chips are melted. Stir in crushed cookies and press into the bottom of the prepared pan. Put in the refrigerator for about 10 minutes until firm.

Mint middle layer: While the bottom layer is setting up, in a large bowl of an electric mixer with the paddle attachment, add 1/3 cup butter, milk, 1/2 teaspoon peppermint extract and vanilla extract and beat until smooth. Slowly add the confectioners’ sugar and beat until smooth and creamy. Add food coloring, 1 drop at a time until color is to your liking. Remove cookie layer from refrigerator and spread the powdered sugar mixture over the top. Smooth with a spatula until even.

Top chocolate mint layer: Into a small microwave-safe bowl add the remaining 1-2/3 cups of chocolate chips, 1/3 cup butter and 3/4 teaspoon peppermint extract and microwave on 50% power for 30 seconds, then stir and if needed, microwave for 10 second intervals until chocolate chips are just melted. Stir until smooth and let stand for 10 minutes. Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours.

When ready to indulge, remove bars from refrigerator and allow to come to room temperature for about 10 minutes. Cut and serve.

Layered Mint Chocolate Bars - no bake!

May good fortune be yours, may your joys never end.


{recipe adapted from Nestle-Very Best Baking}


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