Decadence Is Delivered

Well, we didn’t get our car back tonight. I guess one part didn’t fit right, but it should be ready tomorrow! I’m really ready to have the car back – we’ve been squeezing into our little truck for the past few weeks, and I’m running out of foot room with all the bags I take to work every day.

My lunch held me over pretty well, but I did get hungry enough for my green smoothie around 4 this afternoon.

Super green to the rescue!


This one was

  • 1 cup Almond Breeze
  • 2 -3 cups spinach
  • 1/2 banana
  • 1/2 Tbsp peanut butter

This was the perfect amount to get me through until dinner.

We came home and finished thawing the buffalo while prepping the rest of dinner. I was hoping it would stay nice long enough for us to grill out (Nick’s favorite thing to do) and it turned out to be the perfect weather. So nice that we sat outside to eat.


Nick grilled us up some buffalo burgers while I made the sides.


I cooked up some fresh corn on the cob we got today, and made some of those zucchini crisps that Nick likes so much. He requested them tonight!



Nick requested this instead of a cake after we saw it on Food Network a while back.


I even had to go buy a springform pan just to make this since I didn’t have one.



The Un-Springing…

Are you ready?



I made Giada’s Chocolate Honey Almond Tart, and it is the most decadent and one of the easiest desserts I’ve ever made!


It is not low fat, low sugar, or low anything.


I cut no corners, made no modifications.


And every single bite was amazing.

What a way to end a birthday – Nick had 2 slices! I did cut ours into 12 slices, and you could cut it even smaller. It’s pretty rich, and I have no clue how Giada figures you only get 6-8 servings out of this! I would definitely recommend the recipe, though. It was simple to make and amazing to eat.

I’ve got to finish some laundry and prep my lunch and maybe breakfast for tomorrow.

What’s your favorite thing to make in a springform pan? Now I need more ideas  :)


  1. Chocolate chip cheese cake!!! AMAZING! You have to try it and there are many ways to healthify it without sacrificing taste! (So important to me!!)

  2. Whoa that looks sooo delicious! Good job you! :)
    The zucchini crisps look really good too. How did you make those? Fryer?

  3. Sorry about the car :-( But hooray for dessert!! I love making pies and cheesecakes in springform pans.

    Try this link:

  4. Too bad you didn’t get the car back :( Those zucchini crisps look awesome, and I love the dessert! It looks so heavenly :)

  5. i’ve made several kinds of breads and scones in that kinda of pan…always works out great!

  6. YUM, brandi!!!! love the dessert!

    Sonny actually requested a vegan cheesecake for his birthday, so I’m going to need to buy a springform pan too :-)

    my mom used to make an awesome zucchini bundt bread in the springform!

  7. man! that looks good! I LOVED that you didn’t cut corners at all…if you’re gonna indugle, you want the REAL thing!
    My fav thing to bake in a springform pan is my frozen mango cake! pple rave abt it!

  8. I make a chocolate cheesecake that 2 of my 3 kids, and my husband always asks for their birthday cake. I use lowfat cream cheese and a cup of plain yogurt, in addition to the choc, eggs, sugar, etc. It is very good! The yogurt makes it rich without being sickly sweet.

  9. That tart looks AMAZING!!

    My favorite springform dessert is a pumpkin no-bake cheesecake. I made it for Thanksgiving last year and it was a huge hit!!

  10. Can you mail me some of that….ASAP???

  11. I love making cheesecakes in my springform! BTW, I love those colorful plates you use! :-)

  12. I like my mom’s cheesecake in a springform pan.

    Those zuccini crisps look really cool! And I cannot wait to have fresh corn on the cob. It’s not as common here, we usually get it in the fall but it’s always as lovely!

  13. Oh wow – that looks decadent! Well done!! I love Giada :)

    Zucchini crisps? How do you make those?

    • For the zucchini, I just sliced and coated with a mix of cornmeal/parm/spices. Put on a foil-lined baking sheet and cooked at 425 for 30 minutes, flipping half way through. Easy! Let me know if you try them!

  14. That chocolate tart looks amazing!

  15. Oh my goodness, that tart looks divine! I’m glad you kept it in all its indulgent glory.

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