For a special day like this, I couldn’t just make any ice cream. No, siree. I had to really stretch my creative boundaries and think of a flavor that I wish someone would just go ahead and invent already. And you know what? Jackpot!

This is probably my favorite ice cream that I’ve made, and I’ve made a lot of winners. The base is creamy cinnamon with the best mix-ins in the world: cinnamon chips, chocolate chunks, and Rolos! Prepare to swoon.

It’s been super-hot in the DC area over the past week, with temps pushing well into the 90s. Tomorrow, we’re supposed to hit 99, and I think there’s even a 100 in the 10-day forecast. Everyone is complaining about it.

Well, everyone but me, that is. I revel in the heat. It’s just so welcoming. Last week, Kenny and I took paddleboards out on the Potomac. He was very busy paddling to and fro, but I had a different idea. I paddled mine toward the edge of the river with a nice view of the Key Bridge, and then I put down my oar and stretched out onto my board, staring up at the sun while the board bobbed gently over the water. When it got too hot, I dipped a foot in the river. It was sublime.

The upshot is that Kenny got back thirsty and tired, and I paddled back to the dock feeling pretty relaxed. Either way, the heat made the whole water trip even better. I felt like a cat in the sun.

You know what else is better in extreme heat? Frozen treats. I’m telling you, nothing feels quite so good as drinking something frosty or scooping up a cold spoonful when the sun is beating down on us all.

There’s no better time to have National Ice Cream Day than the middle of July when we’re all inhaling the frozen desserts right and left, and I really wanted to do it up right this year. You can’t go wrong with this one, and there’s no ice cream maker needed!

Here’s a tip from me to you: don’t cheat with Cool Whip. Not on National Ice Cream Day. Whip up the real stuff. It’ll taste just so much better. The hardest part of this recipe is whipping the cream, and it takes very little time if you have a stand or handheld mixer. The rest is super easy!

I wish you all a very happy time with your ice cream. Make it a day that’s worth its weight in ice cream. This is the time!

On my list of favorite low-maintenance holidays, July 4th is up there. I eat my annual nitrate-free hot dog (once a year is just enough, really), drink a cocktail, and whip up some brownies. It’s the perfect meal!

I’ll never argue with a brownie in any form, but they’re at their best when giant chocolate chunks are nestled within. Oh, and when there’s a nice thick layer of glaze on top with sprinkles. Patriotic sprinkle bling, no less!

When I was a kid living in Indianapolis, we used to go to a living history museum called Conner Prairie on the 4th. It was a fun place, full of people pretending to be from days gone by in their houses without air conditioning. Even as a kid, I was pretty sure they had it rough in terms of work conditions. But to their credit, the actors seemed to enjoy themselves, never breaking character.

On Independence Day, the Indianapolis Symphony would play on a large field until sunset, at which point fireworks would go off. We’d be on our picnic blanket, eating Pringles and enjoying the show and feeling oh so very summer. Those warm, crowded nights full of music and laughter are such a happy memory now.

In DC, we don’t go to the National Mall for what is known as the Capitol Fourth. It’s a crazy mob scene and it’s just not worth the hassle. We’re talking hundreds of thousands of people jammed into small spaces to see the big show, and I don’t like crowds of that nature. Getting downtown is rough whether you take a Metro train or drive, so the upshot is that I watch it all on TV instead.

This year, Kenny wants to find a fireworks display in the suburbs, and part of me thinks that could be fun. The other part just wants to eat a hot dog, put the kids to bed, and watch the show on PBS under a blanket on the couch. I wonder who’s gonna win?

Either way, I have patriotic brownies to keep me company. If you’ve never had a brownie with vanilla glaze, you are missing out. The trick to making thick glaze is to use heavy cream rather than milk or, heaven forbid, water. That makes your glaze, well, watery.

I also love to put chocolate chunks in everything, but brownies in particular. The slight crunch is a wonderful contrast to the brownie, and adds another layer of fudgy goodness.

This July 4th, celebrate in the way that makes you happy and warm and fuzzy. It’s a great holiday, a time to appreciate our freedom and traditions. Why not express that with dessert?

The end of the school year is always a little sad. We say goodbye to students we really liked, clean out our classrooms (only to set them up again two months later), take some time to reflect on what we want to do differently next year, and head out in to the sunlight.

I get much more reflective if cheesecake is somehow involved, and these brownies are the ticket. Filled with chocolate chunks, these gloriously thick cheesecake brownie bars are the stuff dreams are made of.

Every summer, I take on lots of projects for my growth. The list is pretty long this summer, so I’m just trying to figure out how to get through it. I’ve got two months of cake decorating class, a week of meetings at work, a book on starting a business to get through and annotate, a novel one of my students wrote that I promised to edit, two short vacations, and…yeah. That’s just the beginning.

The summertime is when I try to organize the house. My son’s room needs to be decorated, my daughter’s room needs to be shoveled out and organized, and I need to find a contractor. We’re redoing our dining room, and I want to get going on making the prettier house happen.

Did I mention the childcare? I’m also doing childcare this summer. Wish me luck.

The natural tendency of the human being is to get bored easily. We think we want time off, but more than a day or two with nothing to do will really start to get old. I think retirement is tricky for that reason. Sure, you worked for 30-plus years in a job, but what then? The brain needs to be engaged somehow.

That’s why I’m a huge believer in keeping a lot of irons in the fire, even though people tell me that I overload my schedule in a way that’s nothing short of crazy. We’re only around once, and I want to get a lot done. Oh, and somewhere in there, I’d like to go kayaking and stand-up paddle boarding again, and I’d like to try some beach body workouts. Those are fun summer activities. So much to do, so little time!

While I contemplate logistics, these chocolate chunk cheesecake brownies can keep me company. They’re perfect for pensive moments. The textures alone are amazing. I keep them chilled, so the fudgy brownie, creamy cheesecake and crunchy chocolate chunks are beautifully contrasted.

Like any bar, these are not complicated to make. Each layer requires one bowl, and that’s it. So consider these a time-saving indulgence!

I’m raring to get going this summer on all my projects, and rest assured that JAB is one of them. The desserts will keep flowing your way, starting with these!

I guess it makes sense. After all, I’m the dessert girl. But every now and then, could I bring a bottle of tequila instead? Sharing is caring, ya know.

Oh, well. When I’m asked last-minute to bring a dessert somewhere, an old faithful recipe is the one to save me every time. No, I’m not talking about passing off slice and bake as my own, though that’s tempting. I’m talking about an easy bar cookie. These blondies are chewy, thick, easily customized and, most important, fast.

With all the stuff that gets thrown at us, we need easy solutions. After my flu drama of last week, I woke up with pinkeye a few days ago. On a scale of 1-10 of gross ailments that can inflict a human being with 10 being the highest, I’d rate pinkeye about a 5. On the one hand, it’s pretty yucky. On the other hand, I’ve seen much worse. Mainly on TV in zombie movies, but in real life as well.

While we’re on the subject, I’m not down with this whole zombie trend that seems to be stretching into oblivion. I had just gotten used to vegetarian vampires when zombie stuff started popping up everywhere. It’s been a few years now and people are still obsessed. When is there going to be a cute kitten and rainbow trend? Can someone get behind that?

See, I’m a very visual person, and I have a somewhat photographic memory. Once I see an image, it gets burned into my brain for all time. If it’s a scary image, I can’t drive it out of my head. That’s why I avoid horror movies, the evening news, and medical shows on TV. I really don’t want to be lying in the dark with disturbing images doing a loop in my head.

Maybe that’s the reason dessert is so appealing to me. It tastes good, sure, but it’s also a feast for the eyes. I always take a moment to appreciate how beautiful my blondie is before I eat it. That is the opposite of being scared senseless by a zombie.

The base here is easy to make. I had a video, but my camera died during filming. Saddest story ever. So you have to imagine seeing that, and also understand that you can put in any old thing you’d like. Well, mix-ins, that is. I wouldn’t be dumping wine in there. Drink it on the side!

Nothing is more convenient than having a bunch of go-to recipes for when people assume you want to make dessert on short notice. That way you can rise to the occasion. Also, you can keep the bottle of tequila at home and enjoy it as you bake. Just don’t watch The Walking Dead at the same time!

Full confession: until a few years ago, I turned my nose up at all coconut desserts. All of them. And then one day, the angels spoke to me and I ate an Almond Joy. Boy, did I feel like an idiot. It was delicious.

Since then, I’ve come to realize how much a heap of coconut on top of a dessert can change the game. And when that heap of coconut happens to be couched in easy, gooey German chocolate frosting, so much the better.

For the past few days, my family has been enjoying the benefits of Lancaster, PA. If you’ve never been there, it’s home to kiddie amusement park Dutch Wonderland, designed for kids aged three to eight or so. It’s pretty much a barrel of fun for your little crumb-crunchers. But that’s not the most exciting part.

It’s also home to Turkey Hill ice cream, and they have a museum and ice cream experience. As part of admission, you can not only create an ice cream flavor, but you can also have unlimited ice cream samples. Do you know how big those samples are? A scoop. YES. A whole scoop, my friends! Talk about heaven on earth!

We recently had lunch with a family who informed us that wherever they go, they look for food factory tours, especially those involving chocolate. And I’ve been thinking about it since then. Those people are geniuses. Who wouldn’t make that part of a fun family vacation? And next time we hit Lancaster, I see that there are also pretzel factory tours. Sign. Me. Up.

While I’ve had my fill of ice cream over the past couple of days, it’s comforting to think that waiting for me at home are these brownies. I can never get my fill of brownies. Brownies are always there for me. And these are quite special.

Filled with giant chocolate chunks and smothered in German chocolate frosting, these are pretty hard to resist and not difficult to make. Remember, liking German chocolate doesn’t mean making a cake every time. These brownies are a perfectly acceptable way to get your cravings taken care of without taking out the round cake pans and building layers!

It’s Friday and after all the vacationing, I’m pretty much exhausted. Food factory tours will do that to you, as will kiddie amusement parks. But summer calls for all kinds of activity, not to mention indulgence. Make these brownies part of your season!

Years ago, I tried Ben and Jerry’s Cheesecake Brownie flavor. And it was such a great flavor. After all, what could be better than cheesecake ice cream with brownie chunks? I asked myself that very question while I made this ice cream.

Answer? Cheesecake ice cream with BIGGER brownie chunks and chocolate chunks to boot! You’re welcome. Feel free to send me an award of some kind.

By the time this goes up, I’ll be sitting at my office computer, twiddling my thumbs. We had quite a few snow days this year, so the school system dutifully tacked days onto the end to make up for lost time. And that would make sense, if not for one small detail: kids in high school take final exams and leave.

So that leaves us, their loyal teachers, a few extra days to clean out our rooms, file papers, clear off desks, and finalize grades. It’s nice to have the time, but I have the bad habit of not procrastinating at the workplace. Or anywhere. You might think that’s a good thing, but I happen to believe that procrastination is a hidden virtue. Back in the day, I was a champion procrastinator and I was happy, lazy and carefree. Now I get everything done well before it needs to be, and instead of relaxing, do you know what happens?

I find more things to do. I am a bastion of productivity. As a result, there are very few thumb-twiddling moments, and that is not okay. Being lazy is a virtue. I said it, and I meant it. That’s why when all the students are gone and I’m sitting around with nothing left to do, it’s a rare feeling of boredom.

Then the summer whirlwind begins, and if you’re a parent, you know that summer is not relaxing. It’s a lot more work. That’s why you have to stock the freezer with cool, loaded cheesecake brownie chunk ice cream!

My number one complaint with ice cream is the stinginess of so many brands when it comes to mix-ins. So I was sure to chop up half a brownie pan and dump those delightful pieces into this ice cream along with another cup of giant chocolate chunks. Let nobody accuse me of having any one bite not include mix-ins!

This recipe is no-churn, which means I mixed it all up in a bowl, froze it, and that was the end. I also put the ice cream in adorable mini ice cream containers to portion out helpings. I want to scoop giant spoonfuls into my mouth, but when I hit the bottom of the little containers, that’s all for now!

The ice cream itself is creamy and tastes just like cheesecake, probably because of the block of cream cheese in it. That helps. And when your summer hits, you’ll either do what’s on your list of tasks or kick back. But procrastinator or not, you’ll have ice cream to keep you company!

In fact, when I was that age, I really wanted a teddy bear on Valentine’s Day. I got one eventually, and when I did, it took away all the mystique and appeal. I guess maybe it’s not always a good idea to get what we think we want. Turns out, a bear holding a heart is still just a bear.

But I do still get excited every Valentine’s Day, and part of that excitement stems from the anticipation of adorable desserts. Desserts should be cute on Valentine’s, and they should also be creative. I’m not trying to hate on chocolate lava cake (because it is totally delicious and amazing), but why can’t we have other little cakes as well? Or, dare I suggest it, little cookie cakes?

These are pretty awesome. What we’ve got here is a chocolate chunk cookie mini-cake, but with a lovely bit of melty chocolate inside. I stick a big square of bittersweet chocolate into the middle of the cake to give it an extra chocolate punch.

Served warm, the chocolate oozes out. Served cool, it’s still a lot of fun. And there’s tons of potential for romance with these babies! Or, you know, just a really good ten minutes. Whatever works for you.

The greatest thing about cookie cakes is that you don’t have to chill any dough before baking. The other greatest thing about these particular cookie cakes is that they’re portion-controlled. Have your Valentine’s Day cake and save the rest for another time!

Kids love them, too. Nothing was more gratifying than watching my daughter plow through her cookie cake with a look of sheer stubborn determination on her face, like it was a mountain she was going to conquer. Someday, she’ll have no trouble eating two of these in one sitting. But for now, they look big to a little girl’s eyes.

Whatever your sweet choices are for the upcoming holiday, make sure they’re cute. Whether that means they’re pink, they’re mini, or both, seize the day!

As I write this, my school system is on a 2-hour delay and I’m sitting in a very quiet office with a cup of tea at my side and a blanket wrapped around me. Oh, the things I do when students aren’t here. It’s beautiful.

What’s not so beautiful is waking up at the crack of dawn, driving to work on time because you want to beat the awful snow traffic, and then realizing that they haven’t salted or sanded. Oh, the joy of sliding into work along with your other early bird commuters. It’s not okay. And it’s so cold and dark outside.

Happily, I always allow myself a decadent breakfast after drives like that, something sweet to go with my tea. And these chocolate raspberry crumb bars are just the ticket on a day like today.

If you haven’t tried my strawberry crumb bars, this recipe is very similar. Both are addictive. Both are riddled with crumbs, which is one of my dessert downfalls. And both have a delicious jam and chocolate-packed filling!

These bars could not be easier. You start with devil’s food cake mix, add quick oats and melted butter, and then use that as your base and topping. The middle is made up of raspberry jam and chocolate chunks.  We’re talking seriously addictive here, so be warned!

If you’re a crumb fiend, you will not be able to keep your hands off these bars. Believe me. I’m a crumb fiend, and I tried to resist. It was futile. There’s always another crumb to nibble on.

Stay warm and dry. It’s going to be a long winter, and I for one get more and more intent on moving to a warm climate. Someday…

You might have noticed that I didn’t really write a lot about Christmas, other than fact that the religion I belong to doesn’t do that holiday. Nope, I don’t have a tree. But I love baking for others during the holiday season even more. It’s such a great time for cookies and cheer!

When all the festivities have ended, my pantry is still full of holiday chips and holiday Oreos and the like. So this morning, I baked up these bars. They’ll be making the rounds to people this weekend who (I hope) appreciate them.

My post today is short because I spent the holiday yesterday with my family. I’m lucky enough to live near my siblings, and we had a great day together. Our kids love one another and, not having a Christmas dinner to consume, we went out to eat. French fries were involved. I was a happy camper.

But in the middle of the family and the hugs and all of the fun, I still had time to bake these, photograph them, and eat them. It added a little extra joy to the day!

If you’re like me and your pantry is full of half-used bags of holiday-themed treats, make these bars! I’ll write in the recipe what I used, but you can use any combination of treats you like.

And if you’d like to see me bake something specific in the new year, let me know! I’m having a bit of baker’s block these days, so suggestions are welcome!

I’m not kidding, you guys. I just saw this article and I’m freaking out! I don’t want this to happen. How can we stop this from happening? Now I feel really awful about using so much chocolate all the time. This is my fault!

And this post isn’t helping, either. I swear I made these before I learned about the shortage. But I can see that really, using three times the amount of chocolate that I need to in a recipe might be going too far. But isn’t that what makes baking fun?

These brownies are very fudgy, of course. And they have chocolate chunks in them. And there’s a layer of chocolate on top. Do I feel guilty? Not because of the decadence. Heck no! Just because of the aforementioned shortage and the possible blame that lies at my door.

The middle layer isn’t exactly a cheesecake. It’s more reminiscent of a cheese filling that you might find in a coffee cake or breakfast pastry. Basically, it’s just cream cheese and sugar. When it bakes up, the consistency is similar to caramel. It’s got a great tang which contrasts perfectly with all of the chocolate.

The brownies, as you can see, are fudgy in the extreme. The chocolate chunks push them over the edge a bit, but in the best way. I love the fact that stores are now selling chocolate chunks. No more chopping chocolate with a knife! Well, not as much of it, anyway.

As long as there’s chocolate, I’ll be eating it, shortage or not. Just call me the grasshopper that sang all summer! Or is it ate? Something with an ant saving food, learning a lesson, blah blah blah. That’s not me, guys. Feast while the going is good!