Day 13: Layered Chocolate Bark


Now this pin that I am sharing today is something that I didn’t exactly find on pinterest. It’s more of something I came up with around the holidays.


Bark has been getting kind of big in the food blog world and there has been a TON of different versions put out there. Theres’s been brownie batter bark, buckeye bark, white chocolate candy pretzel bark, peppermint bark, s’mores bark, turtle bark, and the list goes on and on.




Lots of these barks have different layers, so I decided to just make a plain, all chocolate bark, with a small play on the brownie batter bark and make my own all chocolate everything version. 

Bark is super easy and quick to make! This layered version makes for a little bit more of an impressive presentation because it does show the different dramatic layers.

My bark was in the fridge so that’s kind of why it developed that matte look on the chocolate. If you want to avoid the matte look on your chocolate, add about a teaspoon to your chocolates when you are melting them down, that will give them more of a shine! Any oil will work.

Layered Chocolate Bark

3 oz. dark chocolate (I used Lindt Extra Dark)

White chocolate (I used Ghiradelli)

1 cup semi-sweet chocolate chips

1/4 cup dry brownie mix

  1. Line a baking sheet or shallow baking tin with parchment paper.
  2. Melt white chocolate. Pour onto lined baking sheet and spread smooth in a thin layer. Put baking sheet in freezer. Next, melt semi-sweet chocolate. Mix in dry brownie mix until fully incorporated. Take baking sheet out of freezer, pour semi-sweet chocolate-brownie mix mixture over white chocolate, and spread all the way out to the edges of white chocolate (this layer will be a bit thicker). Put baking sheet back in freezer.
  3. Now melt the dark chocolate. Take baking sheet out of the freezer, pour the dark chocolate over the semi-sweet chocolate, and spread out to the edges. Place baking sheet back in the freezer. Let chocolate harden for about an hour. This may be done in the fridge or the freezer, obviously the freezer will make it done quicker, but you do run the risk of ending up with rock hard chocolate. Be sure to let the chocolate sit out for a couple minutes on a counter before you eat it so you don’t break any teeth!

Day 11: Skinny Chocolate Chip Cookies

I have to say, this is the first pin-a-day pinterest recipe that I wouldn’t make again. It’s a “healthy” version of chocolate chip cookies, which is probably where I went wrong.

These really kind of are a poor resemblance of chocolate chip cookies. They have more of a bread-y taste to them and are crying for oil or butter. These are good if you are serving to a crowd that is super calorie-conscious and doesn’t like to live life to the fullest.

Skinny Chocolate Chip Cookies | Beautiful Disasters Blog

The good thing about these was that I could eat just about as many as I wanted without guilt, but the bad thing was that they weren’t very tasty.. Oh well, live and learn.

If you’d like to give them a try, the links are below!

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Day 10: Pumpkin Biscoff Bundt Cake

This pin that I’m sharing today is one that I actually made all the way back in the Fall. It’s perfect for that time of year, but you really don’t need to hold a gun to my head to have me eat pumpkin or biscoff all year round.

This cake is one that my family considers passable for breakfast, but also great as a nice treat any time of the day. Just like most cakes and quick breads, this recipe is super easy and fast to whip up!

umpkin Biscoff Bundt Cake | Beautiful Disasters Blog

Can for sure see myself enjoying this one again.

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Pumpkin Biscoff Bundt Cake

1 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
15 ounce can pumpkin puree
1 cup plain yogurt
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup Biscoff or cookie spread
1 teaspoon ground cinnamon

  1. Preheat oven to 350˚F and spray a bundt pan with cooking spray.
  2. Using a mixer, cream together butter and sugars. Mix in eggs, one at a time. Beat in vanilla extract. Mix in pumpkin puree and plain yogurt. Once thoroughly combined, slowly mix in flour, baking soda, and salt.
  3. Pour 1/3 of the prepared batter in the prepared bundt pan. Take another 1/3 of the batter and place into a small bowl. Mix in the Biscoff/cookie spread into the remaining 1/3 of batter. Pour the Biscoff-pumpkin batter on top of the pumpkin batter in the bundt pan. Mix in the ground cinnamon in the batter that you placed in a small bowl earlier. Once mixed in, pour this batter on top of the biscoff/cookie spread-pumpkin layer.
  4. Bake in preheated oven for 65-75 minutes or until toothpick inserted in center comes out clean. Let cool in pan for about 30 minutes, then invert onto wire rack to finish cooling. Keep covered once cooled.Enjoy!

Day 9: Simple Infinity Scarf

This is my first post on here I believe that relates to sewing. Even if you aren’t very into sewing, this is a super easy project and is absolutely perfect for someone who is just learning.

Also, the scarf is super cute! I have gotten so many compliments on mine when I wear it and I love how you really get to make your own custom style. You can make a warm flannel one for the Fall or winter time or a lighter fabric for the spring.

My favorite one that I made was a light pink (salmon?) fabric paired with a lace and it works great in the spring and summer to add a little extra something to an outfit.

It is never ever too early or late to get into sewing! I got super into it after I first learned in my 7th grade home economics class and have continued getting better since. It’s a great life skill to have…I can’t even count how many times my sewing abilities have come in handy for me, a family member, or friend!

I need to remember to take a picture of it and add it to this post later when I get a chance!

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Day 8:Funfetti Angel Food Cake

So last Sunday I stopped being a teenager. It was my 20th birthday and it was just my mom and I home to celebrate because my Dad was out in California for a business trip, my brother lives in California, and my sister was back working a couple hours south of us.

So I wanted to have a cake because it really just does not feel like a birthday without cake, but I didn’t want a super big, rich cake that the two of us could not finish. So I decided to make a nice, light angel food cake that would stay good for a few days so that we could nibble on it and it IS a fairly guilt-free treat, so it was a win-win!

Funfetti Angel Food Cake | Beautiful Disasters

I found this slightly more festive version on pinterest that just adds some sprinkles to make it more fun and birthday-appropriate. I absolutely loved this cake and can definitely see myself making this again!

Funfetti Angel Food Cake | Beautiful Disasters


Next time I might frost it with whipped cream if I had more people here to eat it and we were planning on finishing it within a day or two, so the cake wouldn’t get too soggy from the whipped cream soaking in.

Funfetti Angel Food Cake

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