Life has been flashing by like pumpkin memes on Pinterest for me. I've been racing, riding, slinging comic books, and designing websites like mad. Plus I have this crazy idea to do something other than snap photos of cupcakes with that
not-so- fancy camera of mine. What that means for you is that I've unleashed three new sites in the last week and have three more on the chopping block!
Chef Dennis is one of the most friendly and helpful bloggers out there. He is all about community and helping others grow. I have known him online and in person for two years now and I finally got to design him a sleek new webhome just last week. His site A Culinary Journey with Chef Dennis has featured tons of fabulous guest posts and countless tips on growing the food blog community. Hop over and check it out!
Next up was Peabody. I had designed her last theme, but it was time to revamp the whole idea and go a bit more visual. She's one of those bloggers who could be using a design from the age of GeoCities and people would still be laughing through her latest drool worthy post. She created the kind of food that makes you want to slip into something comfy and indulge. Plus, shes got the most hilarious following a blogger could ask for.
It was great to get to work with these two - now for the next round! Keep me in mind when your ready to build your next site 😉
- 3 cups flour
- 1 ½ cups unsweetened cocoa powder
- 2 teas baking powder
- 1 teas salt
- 2 ¾ cups sugar
- 3 sticks butter - melted
- 4 large eggs
- 2 teas vanilla extract
- 1 14 oz package vanilla caramels - unwrapped
- 2 tbs milk
- 1 cup toasted hazelnuts - coarsely chopped
- 2 tbs hazelnut liqueur - such as Frangelico
- 2 cups bittersweet chocolate chips
- Preheat the oven to 350 degrees F and line a baking 13×9 baking sheet with foil and spray with baking spray of grease with butter.
- Whisk together the flour, cocoa powder, baking powder, and salt in a large bowl and set aside.
- In another large bowl, combine the sugar and butter. Mix on low with a hand mixer until combined. Add the eggs, one at a time, scraping the sides as needed. Stir in the vanilla. Carefully add the flour mixture, mixing until just combined.
- Pour batter into prepared baking pan.
- In a large microwave safe bowl, melt the caramels by adding the 2 tbs milk and microwaving for 1 to 2 minutes, stirring every 30 seconds. Stir in ½ cup of hazelnuts and the hazelnut liqueur. Spread over the brownie batter.
- Bake for 45 minutes, being careful not to over bake. Remove from oven and immediately pour the chocolate chips over top. Let stand about 2 minutes then spread in an even layer with an offset spatula. Sprinkle with remaining hazelnuts.
- Cool on a wire rack. Using the edges of the foil, remove brownies from pan, slice and serve.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Sarah | The Sugar Hit says
Hazelnuts are my fave. They are a totally underused nut! I bet these are amazing.
Both sites look awesome, Kita! I love peabody's so much, it totally fits here!!
Love these brownies and those chunks of hazelnuts! YUM!
Belinda @zomppa says
Oh gosh, there is no way I could resist these!
Did you mean to say frangelico instead of amaretto? Amaretto is an almond liquor frangelico is hazelnut.
I did - Thank you!
That awesome!! Go you!
And...those brownies....whoa man, dangerous!
You are kicking booty with all your blog re-desgins!!! I love them and am so happy and excited for you! These brownies are the best way for you to pat yourself on the back with all your hard work...wish I could come over to help with the patting and then have a bite or two!
Zainab @ Blahnik Baker says
You've been so busy! I love both sites. They look so beautiful. You are on my go-to for a redesign once I can afford one. There is so much I want in my head 🙂
And these brownies are the best way to celebrate all this hard work. Love the hazelnut liqueur in them for the late nights.
Emily @ Life on Food says
I love your designs. You will be the first person I seek out once I get the nerve to take that step.
Katrina @ Warm Vanilla Sugar says
These brownies are freaking fabulous!! Looooove.
Wow, both sites look fantastic, Kita! Great work! Keep your eyes peeled for an email from me...
These brownies are calling to me - I can't get enough caramel lately so you're feeding my addiction 🙂
Erin @ The Spiffy Cookie says
I definitely need you to do a redesign for me, as I have mentioned to you in the past. One of these days I won't be living off my credit cards and can rationalize it. But anywho, totally understand being super busy! I could use an entire pan of these right now to myself.
Nami | Just One Cookbook says
From the first time I learned that you design websites on the side, I had no idea how you find time to do it! You are my inspiration, Kita! I wish I could do half of what you do. I just checked Chef Dennis's site, and I love it! It's so nice that you know what to do inside out. I hardly can catch up making recipes and taking pictures (and now videos) and I really salute you for all the hard work you do! I've seen these brownies on Pinterest. With so much stuff I have to do, I deserve the biggest piece and relax... 😀 Hope you have a happy friday and weekend! xoxo
Speaking of biggest piece the only thing I find missing from your fabulous recipes is # of servings per recipe. Would love to see that listed... This one looks amazing - afraid to make it as I live alone - can you imagine what I would weigh if that was sitting in front of me? Serves one...