How to Blog - By Someone Who Doesn't Know How

Photo Credit: Hannah Kelsey

Photo Credit: Hannah Kelsey

Last updated October 13, 2024

Oh hey there. It's nice to see you here. Looks like someone is curious about how to become a STAR blogger. Beyond viral. Basically means you're in the hall of fame for bloggers. I can assure you, you have come to the right place. In this humble post I will show you how to:

  1. Create interesting content

  2. Improve your writing

  3. Up the game on humor

  4. Get Your Point Across, Be Understood Really Well, Be Clear

  5. Take super-awesome-stunning-great photos

  6. Edit photos and choose filters

  7. Increase your intelligence

Don't have a blog? No worries, number 7 still applies. If you are thinking about starting a blog, I can help you.  

First, you'll need a blog. We could make really extensive pro and con lists about all of the pros and cons about where to get a website, but hey, time is precious, right? I'll save you the trouble: Get Squarespace. There, no time wasted, no stress in having to make a decision, no taking into consideration what some of your specific needs might be. Next, you'll want to pick out a name for your blog and get a domain to match. Just like you wouldn't go out the door with your cell phone cover not matching your pillowcase, you need a good name and domain to match.  What's a domain? Idunnaknow. Probably means you have dominion over your blog, and no one else.  Mwahahaha. Because if they don't match, your name might lose syncretism with your domain, and the domain might decide it wants dominion and take over.  Thankfully it hasn't happened to me yet, but I thought I should warn you.  

So now you have a website and your domain. Now what? I'll be using a new baking post, a recipe and photos for Malted Chocolate Chip Cookies, to help demonstrate some of the techniques and strategies listed below. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!


Create Interesting Content

To have a star blog, you need to have interesting stuff to write about. For example, if you collect baseball cards, like animals, try the samples at Sam's Club on a regular basis, watch a ton of movies...There's also an appalling lack of political opinions out there. Especially long rants, judgy articles, and arguments. So you might want to consider putting yours out there, fill the gap, ya know. Oh, and I almost forgot, baking blogs. There aren't very many of those, either, that's why I decided to blog n' bake. That and the baking/cooking section on Pinterest is a little lackluster.

Once you've found your niche, it's time to let the pen fly! Or fingers, as you'd say in this day and age. Always, always, ALWAYS start your blog out with a personal story or anecdote. Make it at least 7 paragraphs long (the number of completion), and if you can start to weave in your actual content or recipe towards the end, that's toooootally cool. Bonus if you can include an anecdote within the anecdote, or tie in 3 other stories during your main content.  The more the merrier!  This would also be a great spot to include your dog/cat's cute behavior for the last two weeks.  Keep your main content to a minimum, people's attention spans are rather short these days, and this is your blog, so you need to make sure you get your moment.  Include your opinion, your take, and advice on everything.  And be super transparent about everything, no walls.  Why else would people be reading your blog?  

Improve You're writing

Whilst blogging, you got to be ready to let your ideas fly.  Don't let grammer, spelling; and punk-you-a-shun get in you"re way.  There more like guidelines anyways.  If your bad at spelling or grammar doesn't come naturalmenty to you, don't use spell check and be like all those spelling bee medalists out there; no! You be you.  You do you.  If you spelled environment enviermant, leave it.  Empowerment to bad spellers everywhere.  Chances are people won't notice.  And time is money, people!  

Up the Game on Humor

Tell jokes.  Even if no one laughs in real life, or you forget the punch line.  Quote Parks and Rec and SNL constantly.  Give it the Girl Scout try.  No one was ever born funny, after all.  

Get Your Point Across, Be Understood Really Well, Be Clear

Don't be afraid to repeat yourself, be redundant, quote multiple sources to make just one point, or say the same thing twice. USE ALL CAPS FOR EMPHASIS as OFTEN as you WANT, and/or use BOLD or italic font.  Then you can step back and enjoy your blog for what it is, a piece of art, rather than just blah, blah, blah.  

Don't be afraid of clichés, catch-phrases, and idioms.  They always help to make your writing really clear and concise.  Otherwise your point might be like looking for a needle in a haystack.  Stay away from euphemisms.  

Avoid big words.  Lots of little words make so much more sense.  The extraneity of lengthy words then becomes superfluous.

Take Super-awesome-stunning-great Photos

Now.  I know all your blogging friends have fancy-smchancy cameras that you're not allowed to touch, but I'm here to tell you that you can do better.  Why spend thousands of dollars when your iPhone 4 takes photos?  No reason, that's why.  No need to lug around a camera bag, buy and change out lens', or learn what all those little black buttons mean when you have everything you need in an iPhone.  Not to mention Beyonce's latest album and Snapchat.  

When your friends get to talking, you can just bring out your IDK to their ISO, your amateur to their aperture, your Boca Burger to their Bokeh.  

Multiple shots were taken in this exhibit to be examples, and show the transition from "follow camera techniques boring" to "create your own inspired masterpieces."

Multiple shots were taken in this exhibit to be examples, and show the transition from "follow camera techniques boring" to "create your own inspired masterpieces."

For lighting, direct sunlight or a bare bulb lit directly overhead your subject is fine.  A dark, rainy day works well, or better yet, night.  When working with humans or animals, you can best light their face by shining a light straight on, directly in front of their face.  Gently remind them to keep their eyes open.  A spray bottle can be used to gently mist their face and keep their eyes from drying out.  If no light source is available, flash is always a viable option.

Trying to find a "studio." Up against a wall, tight, uninspired...

Trying to find a "studio." Up against a wall, tight, uninspired...

When choosing a location, the messier the better.  Some may choose to have a special window, area, or even studio where they take their photos and do "sessions," but I believe this natural lighting and set-up area produces, stiff, unnatural, and  sterile photos.  You and your subject need inspiration, room to breathe.  In a corner, on the floor, or the front seat of your car is fine.  When the inspiration hits, you need to be ready with your phone held high, face close to the screen, and finger poised to snap the moment, soon to be forever encapsulated on your blog.  I recommend keeping your phone out at all times, taking photos at will.  Even if you don't remember the moment because you were so busy "capturing" it, you'll always have the photo.  And we all know that's more important than the actual experience in the long run.   

Blurry hand, bodies...this photo speaks of movement and life.

Blurry hand, bodies...this photo speaks of movement and life.

Having a background and props is essential.  What that background is and what those props are, less so.  No need for a plain wall behind.  To have chaos in your photo is to have life.  To create an au naturel photo that doesn't look "staged" or "set up" I like to grab the 12-56 objects in closest range to me and set them up haphazardly around the subject.  I then choose my angle, and snap.  Yes, one snap.  No multiple shots, re-angling, re-staging.  It is what it is, and that's how it's meant to be.  Animals, babies, blurry hands, and half-eaten pizza all help to liven up the photo.  

In the culmination of this art spread, please notice the parallelism, rhythm, and flow within. The echoes of the greens, connections between the browns, the cylinders. The keys seem to say, "choose your path" while though the pile of succulent cooki…

In the culmination of this art spread, please notice the parallelism, rhythm, and flow within. The echoes of the greens, connections between the browns, the cylinders. The keys seem to say, "choose your path" while though the pile of succulent cookies seems to beckon and say, "we offer life, sweet life, and money" you see the healthy apple is also saying, "eat of me!" Meanwhile, the beano reminds us that the remedy lies within, that life is time, take of yourself, and keep a dream journal.

Everyone will be jealous.

Edit Photos and Choose Filters  

Here's how to take your photos to the next level.  You'll first need a photo editing program.  Higher end programs like PaintShop Pro, Final Cut, and Photo are ideal.  Then, modify away.  As a general rule, I think photos always look pro when you really crank the structure, saturation, and ombre.  If you have a ton of photos to share with the world and are short on time, filters are your friends.  X-Pro II, Lo-Fi, and Nashville are go to's.  

Increase Your Intelligence.

If you have made it this far, you have already acquired much intelligence along the way, all that stated above.  I have so much more I wish to impart to you, my young padowan, but I must first see how you bear up under this already great load.  So be free, conquer the world, and let your dreams take flight.  Remember as you soar high, to take others with you under your wing.  

Two more things before we part ways: One, this blog is completely facetious.  Happy April Fool's Day!  Don't take a word of it seriously.  Don't believe me?  Ask any of my seven followers.  Second, the cookies in the photos exhibited above are, despite the photos, really yummy. Find the recipe here!


Salted Chocolate Caramel Pretzel Bark

Last Updated August 6, 2024

Pretzels. Homemade caramel. Chocolate. And salted. This bark has only 5 ingredients, it’s super easy to make, and you keep going back for more.

Oh yes.  For the sugar lovers, sweets devotees, and when you want to whip up something delicious with precious little effort, this bark is it.  Some people even refer to it as crack bark. Maybe because you break, or crack it, at the end?  (Just kidding everyone, I know what they mean when they call it that.)  Plus all 5 ingredients are pretty easy to have on hand. 

Now, if this were Pinterest, you could call it "5 Ingredient Crack Bark."  Remember my thing with Pinterest names?  Yep.  Still there.  Keep it classy, people, keep it classy.  It already bothers me that this recipe has as many words in its title as it does ingredients.  If you have any better and more concise ideas for the title, please, let me know!

Slightly adapted from Where the Cookies Are

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!


Salted Chocolate Caramel Pretzel Bark

Makes approximately one 11x17in / 28x43cm sheet of bark

Ingredients:

  • Enough mini pretzels to cover an approximately 11x17in / 28x43cm jelly roll pan, about half of a 15oz bag / 200g.

  • 1 cup / 226g butter

  • 1 cup / 200g brown sugar

  • 2 cups / 340g semi-sweet chocolate chips

  • coarse salt

Directions:

Oven 375°F / 190°C.  Line an approximately 11x17in / 28x43cm jelly roll pan with tinfoil. 

  1. Cover pan with an even layer of pretzels.

  2. In a medium saucepan over medium-low heat, combine butter and brown sugar.  Stir until mixture starts to simmer, then allow to cook, without stirring, until mixture turns a nice golden-brown.  This should take 3-5 minutes after the mixture has started to simmer. 

  3. Remove mixture from heat and immediately pour evenly over pretzels. 

  4. Place in the oven and bake for 6 minutes. 

  5. Remove from oven and immediately sprinkle chocolate chips over pretzels and caramel. 

  6. Wait a few minutes, then use a spatula to spread now melted chocolate chips over pretzels.  Sprinkle with salt. 

  7. Allow to cool completely before breaking into pieces.  You can place your pan in the fridge or freezer to speed up the process. 

Jenny's Notes:

  • Don't have tinfoil?  You can always use wax or parchment paper, but I would recommend greasing them beforehand as I have had the bark stick to both of those products. 

  • Want to go crazy?  Use any kind of chips in place of the semisweet chips, such as milk, peanut butter, bittersweet...or a combination! 

  • Once you have spread the melted chocolate, feel free to add some extra toppings if you wish.  Coconut, chopped peanuts, finely chopped coffee beans...

Salted Chocolate Caramel Pretzel Bark
Yield 12-15 servings
Author
Prep time
25 Min
Cook time
6 Min
Total time
31 Min

Salted Chocolate Caramel Pretzel Bark

Salty, crunchy, chocolatey, caramelly, and only 5 ingredients to whip up this addicting bark!
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 375°F / 190°C. Line an approximately 11x17in / 28x43cm jelly roll pan with tinfoil.
  2. Cover pan with an even layer of pretzels.
  3. In a medium saucepan over medium-low heat, combine butter and brown sugar. Stir until mixture starts to simmer, then allow to cook, without stirring, until mixture turns a nice golden-brown. This should take 3-5 minutes after the mixture has started to simmer.
  4. Remove mixture from heat and immediately pour evenly over pretzels.
  5. Place in the oven and bake for 6 minutes.
  6. Remove from oven and immediately sprinkle chocolate chips over pretzels and caramel.
  7. Wait a few minutes, then use a spatula to spread now melted chocolate chips over pretzels. Sprinkle with salt.
  8. Allow to cool completely before breaking into pieces. You can place your pan in the fridge or freezer to speed up the process.

Notes

If you’re wondering what a jelly-roll pan is, it’s merely a baking sheet with about a 1in side around it, which in this case keeps the bark contained. Don't have tinfoil? You can always use wax or parchment paper, but I would recommend greasing them beforehand as I have had the bark stick to both of those products. Want to go crazy? Use any kind of chips in place of the semisweet chips, such as milk, peanut butter, bittersweet...or a combination! Once you have spread the melted chocolate, feel free to add some extra toppings if you wish. Coconut, chopped peanuts, finely chopped coffee beans...

Nutrition Facts

Calories

398.37

Fat

24.26 g

Sat. Fat

14.77 g

Carbs

47.86 g

Fiber

2.24 g

Net carbs

45.63 g

Sugar

31.99 g

Protein

3.04 g

Sodium

384.00 mg

Cholesterol

40.49 mg

Nutritional information is approximate and based on 12 servings.

salted caramel, salted chocolate, bark, butter, toffee, caramel, chocolate chips, crack bark
dessert, snack
American
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Homemade Eggnog

Last Updated July 16, 2024

Do you know what 2 weeks from today is?  Yes, Thanksgiving!  A big feast requires lots of food, lots of planning, and of course lots of shopping, preparing, and cooking.  There are of course all the traditional dishes to make, but sometimes you want to throw in something new and delicious.  Since many of you, my smart friends, break out the eggnog for the first time on Thanksgiving, why not try making it homemade this year?  No high fructose corn syrup, artificial flavor, or "Holly"-ness about it. It's very simple to make, and can easily be doubled, tripled, or quadrupled (Hello, Morris family) to fit your needs. 'Tis the season to be jolly, not drink Hollynog.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!


Homemade Eggnog

Makes 8 Servings

Ingredients:

  • 4 eggs

  • 1/2 cup / 100g sugar

  • 2 tsp / 10g vanilla extract

  • 4 cups / 948g milk

  • 1/2 tsp nutmeg, plus more for sprinkling

  • 1/4 cup / 56g brandy, bourbon, or rum, optional

Directions: 

  1. In a large bowl, whisk together eggs and sugar until light in color and the sugar has dissolved. 

  2. Whisk in vanilla, nutmeg, milk, and alcohol.  Strain into a pitcher or serving dish of choice and chill until ready to serve. Sprinkle with additional nutmeg. 

Jenny's Notes:

  • Halve, double, or triple this recipe as needed.

  • So easy and delicious!  If you are worried about the raw eggs in this, simply use pasteurized eggs. 

  • If you are serving this to children and/or people who don't drink, obviously don't add any alcohol. What I like to do is add the alcohol to only half so everyone is happy, or let people add their own. But not the children.

  • Serve in a punch bowl with dollops of vanilla ice cream for an extra decadent treat! 


Caramel Sauce

Everyone should have a good caramel sauce on hand, in my mind it's an essential tool in the baker's repertoire.  It's simple to make and not too time consuming, the only special item you will need is a candy thermometer, and you can find those pretty cheaply.  Everyone will love you for making it.  Take it one step further to make salted caramel, and everyone and their brother will love you, too. 

So get your thermometers ready, let's get cracking!  Actually, we will not be going to the soft-crack nor hard-crack stages like on your thermometer, so calm down.  If we did, our caramel would not be soft and pour-able but capable of cracking teeth.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Martha Stewart


Caramel Sauce

Makes 2+ cups

Ingredients:

  • 2 cups / 400g sugar

  • 2 Tbsp / 40g light corn syrup

  • 2 Tbsp / 28g water

  • 1 cup / 237g heavy whipping cream

  • 1/4 tsp coarse salt

  • 1/2 cup / 113g cold, unsalted butter

Directions:

  1. Combine sugar, corn syrup, and water in a medium sauce over high heat.  Allow to cook without stirring until the mixture turns a beautiful amber color.  (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.)  This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks.  Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.  

  2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you.  Stir until all the cream is mixed in. 

  3. Attach a candy thermometer to the pan and return to the heat.  Cook until mixture reaches 238°F / 114°C, about 2-5 minutes. 

  4. Remove from heat and stir in salt.  Stir in butter, one tablespoon at a time, until completely smooth.  Transfer to a bowl and allow to cool completely before using.  Store in the refrigerator. 

Jenny's Notes:

  • Don't like using corn syrup? Neither do I, in which case you can substitute honey for the corn syrup.  Keep in mind that it will give it a honey taste, so use discernment for which type of dessert you will be using it with and who you will be serving it to, if honey will suit or not. Honey also has a tendency to result in a slightly grainy caramel, rather than the silken smooth corn syrup caramel, especially if you are using a natural or raw honey that naturally crystallizes. (This is actually a sign of good honey.) Again, use your best judgment!

  • To make salted caramel, use salted butter and/or up the salt in the recipe to 1/2-1 tsp or to taste.

  • This is great in coffee, for cookies, swirling in brownies, using as a filling between cake layers, dipping apples and fruit into, on ice cream, and anything else you like to use caramel sauce for!  Get creative and may the streams of caramel forever be abundant in your life.   

Caramel Sauce
Yield 16
Author
Prep time
10 Min
Cook time
25 Min
Total time
35 Min

Caramel Sauce

A reliable and versatile caramel sauce you can use on most anything! Think in coffee, for cookies, swirling in brownies, using as a filling between cake layers, dipping apples and fruit into, on ice cream, or by the spoonful!
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Combine sugar, corn syrup, and water in a medium sauce over high heat. Allow to cook without stirring until the mixture turns a beautiful amber color. (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.) This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks. Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.
  2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you. Stir until all the cream is mixed in.
  3. Attach a candy thermometer to the pan and return to the heat. Cook until mixture reaches 238°F / 114°C, about 2-5 minutes.
  4. Remove from heat and stir in salt. Stir in butter, one tablespoon at a time, until completely smooth. Transfer to a bowl and allow to cool completely before using. Store in the refrigerator.

Notes

Don't like using corn syrup? Neither do I, in which case you can substitute honey for the corn syrup. Keep in mind that it will give it a honey taste, so use discernment for which type of dessert you will be using it with and who you will be serving it to, if honey will suit or not. Honey also has a tendency to result in a slightly grainy caramel, rather than the silken smooth corn syrup caramel, especially if you are using a natural or raw honey that naturally crystallizes. (This is actually a sign of good honey.) Again, use your best judgment! To make salted caramel, use salted butter and/or up the salt in the recipe to 1/2-1 tsp or to taste.

Nutrition Facts

Calories

204.83

Fat

11.08 g

Sat. Fat

6.98 g

Carbs

27.32 g

Fiber

0.00 g

Net carbs

27.32 g

Sugar

27.31 g

Protein

0.48 g

Sodium

42.98 mg

Cholesterol

31.92 mg

Nutritional information is approximate; based on roughly 16 servings of 2 Tbsp each.

Homemade Caramel, Caramel Sauce, Caramel fruit dip, Caramel recipe
Dessert
French
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Peanut Butter Brownie Trifle

image.jpg

Yes, a trifle, not a truffle.  It is neither a chocolate truffle nor does it require pigs or dogs to dig it up, thankfully.  Although I personally would love to go truffle hunting, or more or less watch the pigs/dogs truffle hunt.  Then eat them, of course.  The truffles, not the dogs or pigs. 

What's the difference between a truffle, a truffle, and a trifle? 

  • The original truffle, as I will call it here, is the fungus found in the ground.  There are two main kinds: black and white.  They are difficult to find, hence the need for dogs and pigs, and very expensive.  And divine to eat.  If you haven't eaten one, you definitely should, even if just to say you have.  All your foodie friends will hold you in high esteem henceforth.  ;)

  • Then there is the chocolate truffle, which is essentially a chocolate confection made to look like the original truffle.  It usually consists of a ganache (chocolate melted with heavy cream) center, covered in chocolate.  Also delicious. 

  • Thirdly, the trifle.  It is originally an English dessert, you could think of it like a large parfait to share.  My mom calls it a "Dump Cake" and in the south it is called a "Husband's Delight."  It usually consists of layers of cake, custard or pudding, whipped cream, and various fruits.  The possibilities of flavors and combinations are endless, and yes, delicious.

The moral of the story is, if someone offers you a truffle, a truffle, or a trifle, always say yes.  Because they are all delicious. 

Today’s trifle is also delicious. It has layers of fluffy peanut butter vanilla pudding, peanut butter chip brownies, and Reese’s peanut butter cups. Each element is simple to make, and homemade. It might dirty several bowls and pans, but it is so worth it! It’s creamy, chocolatey, peanut buttery. It’s rich, a little bit goes a long way. And yet it has you coming back for more. A crowd favorite!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Taste of Home


Peanut Butter Brownie Trifle

Serves about 12

Ingredients:

For the Vanilla Pudding *Make this first*

  • 3 Tbsp / 37g sugar

  • 4 1/2 tsp / 11g cornstarch

  • 1/8 tsp salt

  • 1 1/4 cups / 297g cold milk

  • 2 tsp / 10g vanilla extract

For the Peanut Butter Chip Brownies

  • 5 Tbsp / 70g oil

  • 1 cup / 200g sugar

  • 2 eggs

  • 1 tsp / 5g vanilla extract

  • 1/3 cup / 33g cocoa powder

  • 1/2 cup / 60g all-purpose flour

  • 1/4 tsp salt

  • 3/4 cup / 132g peanut butter chips

image.jpg

Extras

  • 1/2 cup / 230g creamy peanut butter

  • 1 1/2 cups / 356g heavy whipping cream, whipped until stiff peaks form

  • 1 12 oz package / 340g miniature Reese's cups, each cut in half

 

Directions:

Make the Vanilla Pudding

  1. In a small saucepan, whisk together sugar, cornstarch, and salt.  Gradually whisk in milk. 

  2. Heat over medium-low heat, stirring constantly, until pudding thickens and the whisk leaves a trail. 

  3. Remove from heat and add vanilla.  Place a piece of plastic wrap directly onto the pudding and put in fridge or freezer until pudding is thick and set. 

Meanwhile,

Make the Peanut Butter Chip Brownies

Oven preheated to 350°F / 177°C. Lightly grease an 8x8in / 20x20cm baking dish.

  1. In a medium bowl, mix together oil, sugar, eggs, and vanilla. 

  2. In a separate bowl, whisk together cocoa, flour, and salt.  Stir dry mixture into wet mixture.  Stir in peanut butter chips.  Spread evenly in prepared baking dish.

  3. Bake for 12 - 15 minutes or until toothpick inserted off center comes out mostly clean.  Allow to cool. 

Assembly

  1. Once pudding is set, mix in peanut butter.  Gently fold in whipped cream.

  2. Cut cooled brownies into bite size pieces, about 1in / 2.5cm squares.

  3. In a large glass bowl, layer in this order:

    • 1/3 of the brownies

    • 1/4 of the Reese's cups

    • 1/3 of the pudding mixture

    • another 1/3 of the brownies

    • another 1/4 of the Reese’s cups

    • another 1/3 of the pudding

    • final 1/3 of the brownies

    • another 1/4 of the Reese’s cups

    • final 1/3 of the pudding

    • final 1/4 of the Reese’se cups for decoration on top

  4. Chill until ready to serve.

Jenny’s Notes:

  • Placing plastic wrap directly onto pudding instead of just over the bowl prevents the “skin” from forming.

  • Both the brownies and the pudding can easily be made a day ahead.

Peanut Butter Brownie Trifle
Yield 12 servings
Author
Prep time
45 Min
Cook time
15 Min
Total time
1 Hour

Peanut Butter Brownie Trifle

A rich trifle dessert with layers of whipped peanut butter vanilla pudding, peanut butter chip brownies, and peanut butter cups.
Cook modePrevent screen from turning off

Ingredients

For the Vanilla Pudding *Make this first*
For the Peanut Butter Chip Brownies
Extras

Instructions

Make the Vanilla Pudding
  1. In a small saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk.
  2. Heat over medium-low heat, stirring constantly, until pudding thickens and the whisk leaves a trail.
  3. Remove from heat and add vanilla. Place in fridge or freezer until pudding is thick and set.
Make the Peanut Butter Chip Brownies
  1. Oven preheated to 350°F / 177°C. Lightly grease an 8x8in / 20x20cm baking dish.
  2. In a medium bowl, mix together oil, sugar, eggs, and vanilla.
  3. In a separate bowl, whisk together cocoa, flour, and salt. Stir dry mixture into wet mixture. Stir in peanut butter chips. Spread evenly in prepared baking dish.
  4. Bake for 12 - 15 minutes or until toothpick inserted off center comes out mostly clean. Allow to cool.
Assembly
  1. Once pudding is set, mix in peanut butter. Gently fold in whipped cream.
  2. Cut cooled brownies into bite size pieces, about 1in / 2.5cm squares.
  3. In a large glass bowl, preferably a cylinder, layer in this order:
  4. 1/3 of the brownies
  5. 1/4 of the Reese's cups
  6. 1/3 of the pudding mixture
  7. another 1/3 of the brownies
  8. another 1/4 of the Reese’s cups
  9. another 1/3 of the pudding
  10. final 1/3 of the brownies
  11. another 1/4 of the Reese’s cups
  12. final 1/3 of the pudding
  13. final 1/4 of the Reese’se cups for decoration on top
  14. Chill until ready serve.

Notes

  • Placing plastic wrap directly onto pudding instead of just over the bowl prevents the “skin” from forming.
  • Both the brownies and the pudding can easily be made a day ahead.

Nutrition Facts

Calories

606.07

Fat

41.47 g

Sat. Fat

13.60 g

Carbs

51.17 g

Fiber

3.43 g

Net carbs

47.74 g

Sugar

36.05 g

Protein

13.34 g

Sodium

349.61 mg

Cholesterol

68.20 mg

Nutritional information is approximate; based on 12 servings.

peanut butter,trifle,dump cake, husband's delight, Reese's dessert, chilled dessert, vanilla pudding, whipped cream
dessert, trifle
American
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IMG_4139.jpg

Homemade Sweetened Condensed Milk

Making your own homemade sweetened condensed milk is as easy as simmering two ingredients on the stove.

As long as you have an extra hour or so or plan ahead, you’ll no longer need sweetened condensed milk from a can! Not to mention, it can actually be quicker to make than a trip to the store if you’re out, plus no BPA from a can! Overall it’s just a really lovely idea.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!


Homemade Sweetened Condensed Milk

Makes the equivalent to a 14 oz can

Ingredients

  • 3 cups / 711g milk

  • 1 cup / 200g sugar

Directions

  1. In a medium-small sauce pan, combine milk and sugar over lowest heat. Take a toothpick or food-safe wooden rod or dowel, insert into pan until it touches the bottom, then make a mark where the milk reaches. Each time you check the milk you can insert this toothpick to get an idea how far the milk is reduced without having to measure.

  2. Simmer for about an hour, checking occasionally, especially toward the end. Depending on your burner this time can vary. It can go very quickly from the perfect thickness to burnt. 

  3. When it's reduced by just more than half (60% is how much a can of sweetened condensed milk is generally condensed) and thick, it's done! 

Jenny's Notes:

  • While whole milk would be the choice closest to the canned version of sweetened condensed milk, you can use whichever you prefer, knowing that the fat content or varying plant-based milks will give slightly different flavors and textures.

  • Some recipes only call for 1/2 a can of sweetened condensed milk, which would normally leave you with an open half can in the fridge for forever until you find another recipe that calls for just half.  With this recipe, you can just make half and simmer for about 30-45 minutes instead of an hour. No waste!

  • If you're careful, you can slightly over-reduce this, to where the milk solids turn golden.  Immediately remove from heat and whisk to keep the milk solids from burning to the bottom of the pan.  It gives it a wonderful toasty, nutty flavor.  This is to sweetened condensed milk what browned butter is to normal butter.  If you followed me on that, you are following me to a very happy place. 

  • Accidentally over-reduced and now your sweetened condensed milk is too thick?  No worries, as long as it’s not burnt, just add a dash of milk and whisk, repeat until the desired consistency is reached. 

Homemade Sweetened Condensed Milk
Yield 10 servings
Author
Prep time
2 Min
Cook time
60 Min
Total time
1 H & 2 M

Homemade Sweetened Condensed Milk

Homemade sweetened condensed milk as good as or better than the can!
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. In a medium-small sauce pan, combine milk and sugar over lowest heat. Take a toothpick or food-safe wooden rod or dowel, insert into pan until it touches the bottom, then make a mark where the milk reaches. Each time you check the milk you can insert this toothpick to get an idea how far the milk is reduced without having to measure.
  2. Simmer for about an hour, checking occasionally, especially toward the end. Depending on your burner this time can vary. It can go very quickly from the perfect thickness to burnt.
  3. When it's reduced by just more than half (60% is how much a can of sweetened condensed milk is generally condensed) and thick, it's done!

Notes

  • While whole milk would be the choice closest to the canned version of sweetened condensed milk, you can use whichever you prefer, knowing that the fat content or varying plant-based milks will give slightly different flavors and textures.
  • Some recipes only call for 1/2 a can of sweetened condensed milk, which would normally leave you with an open half can in the fridge for forever until you find another recipe that calls for just half.  With this recipe, you can just make half and simmer for about 30-45 minutes instead of an hour. No waste!
  • If you're careful, you can slightly over-reduce this, to where the milk solids turn golden.  Immediately remove from heat and whisk to keep the milk solids from burning to the bottom of the pan.  It gives it a wonderful toasty, nutty flavor.  This is to sweetened condensed milk what browned butter is to normal butter.  The photo on this post are of this golden nutty version!
  • Accidentally over-reduced and now your sweetened condensed milk is too thick?  No worries, as long as it’s not burnt, just add a dash of milk and whisk, repeat until the desired consistency is reached. 


Nutrition Facts

Calories

120.77

Fat

2.31 g

Sat. Fat

1.33 g

Carbs

23.41 g

Fiber

0.00 g

Net carbs

23.41 g

Sugar

23.55 g

Protein

2.24 g

Sodium

30.77 mg

Cholesterol

7.11 mg

Nutritional info is approximate. Based on 1 serving of 2 Tbsp made with whole milk.

homemade sweetened condensed milk
miscellaneous, toppings
American
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Snickers Salad

Last Updated August 27, 2024

No spinach, kale, or arugula were harmed in the making of this recipe. 

Don't be deceived, this is not a real salad. If visions of spinach salad with Snickers on top were dancing across your brain, I am so so sorry. I love my greens and Snickers, but not together. No no no. If it makes you feel better, you could call this Green Apple Salad, like my mom does. But it has the word "salad" in it, so I feel fully justified in keeping Snickers in the title. As you wish.

Instead, think crisp Granny Smith apples and bits of Snickers lovingly folded into fluffy whipped cream and vanilla pudding.  So simple, and so delicious.

I usually make this for large family gatherings and double the recipe for 12 or more people.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Taste of Home


Snickers Salad

Serves about 8

Ingredients:

For the Vanilla Pudding

  • 1/4 cup / 50g sugar

  • 2 Tbsp / 15g cornstarch

  • 1/8 tsp salt

  • 1 1/3 cup / 316g milk, divided

  • 1 egg yolk

  • 1 tsp vanilla

For the Whipped Cream

  • 1 cup / 237g heavy whipping cream

For Assembling

  • about 13 oz / 369g of Snickers, chopped, divided

  • 4 Granny Smith apples, cored and chopped

Directions:

Make the Vanilla Pudding

At least a few hours before assembling recipe, or up to 2 days before, make the vanilla pudding:

  1. Whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in 1 cup milk. 

  2. In a separate small bowl, measure out remaining 1/3 cup milk and add yolk; whisk to combine. Slowly whisk into mixture in the saucepan. 

  3. Place over medium heat and stir constantly until mixture thickens and whisk leaves a trail. Remove from heat and add vanilla. Place a piece of plastic wrap directly on to the top of pudding to prevent skin from forming.

  4. Place in refrigerator until completely chilled.

Make the Whipped Cream

  1. Whip heavy whipping cream in bowl of a stand mixer with whisk attachment or with an electric mixer until stiff peaks form. 

Assemble

  1. Gently fold about one third of whipped cream into pudding. Continue folding in whipped cream by thirds.  Gently fold in apples and about 3/4 of the Snickers. 

  2. Transfer to serving bowl and top with remaining 1/4 of Snickers. Store in fridge until ready to serve.   

Jenny's Notes:

  • Best if assembled on day of serving. 

  • Using whole milk will get you the creamiest result, but 2% all the way down to skim milk will also work. You can also sub out the milk for other milk substitutes as desired: oat milk, almond milk, etc.

  • This can be made with other candy bars, such as Rolo, Milky Way, Payday, Twix, etc. While Snickers is my favorite, I also really like this with Reese’s. Sometimes I do half and half! 

  • If using a candy that has caramel in it, you can freeze it before hand to make chopping easier. 

  • Add chopped peanuts for an extra crunch!

Snickers Salad
Yield 6-8
Author
Prep time
20 Min
Cook time
10 Min
Inactive time
2 Hour
Total time
2 H & 30 M

Snickers Salad

Crisp, green granny smith apples and sweet and salty Snickers bars tossed in a light vanilla whipped pudding.
Cook modePrevent screen from turning off

Ingredients

For the Vanilla Pudding
For the Whipped Cream
For Assembling

Instructions

Make the Vanilla Pudding
  1. At least a few hours before assembling recipe, or up to 2 days before, make the vanilla pudding:
  2. Whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in 1 cup milk.
  3. In a separate small bowl, measure out remaining 1/3 cup milk and add yolk; whisk to combine. Slowly whisk into mixture in the saucepan.
  4. Place over medium heat and stir constantly until mixture thickens and whisk leaves a trail. Remove from heat and add vanilla. Place a piece of plastic wrap directly on to the top of pudding to prevent skin from forming.
  5. Place in refrigerator until completely chilled.
Make the Whipped Cream
  1. Whip heavy whipping cream in bowl of a stand mixer with whisk attachment or with an electric mixer until stiff peaks form.
Assemble
  1. Gently fold about one third of whipped cream into pudding. Continue folding in whipped cream by thirds. Gently fold in apples and about 3/4 of the Snickers.
  2. Transfer to serving bowl and top with remaining 1/4 of Snickers. Store in fridge until ready to serve.

Notes

  • Best if assembled on day of serving. 
  • Using whole milk will get you the creamiest result, but 2% all the way down to skim milk will also work. You can also sub out the milk for other milk substitutes as desired: oat milk, almond milk, etc.
  • This can be made with other candy bars, such as Rolo, Milky Way, Payday, Twix, etc. While Snickers is my favorite, I also really like this with Reese’s. Sometimes I do half and half! 
  • If using a candy that has caramel in it, you can freeze it before hand to make chopping easier. 
  • Add chopped peanuts for an extra crunch!

Nutrition Facts

Calories

439.59

Fat

23.76 g

Sat. Fat

12.02 g

Carbs

49.52 g

Fiber

3.26 g

Net carbs

46.26 g

Sugar

35.63 g

Protein

6.25 g

Sodium

172.14 mg

Cholesterol

68.79 mg

Nutritional information is approximate and based on 1 serving if recipe serves 8.

dessert salad, Snickers salad, Granny smith green apple salad, vanilla pudding whipped cream salad
dessert
American
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