Tag Archives: dessert

Mocha Slice Cookies from Martha Stewart


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Look at these little dudes.

Chocolatey bites of amazingness with a kick of coffee flavor jam packed into every cookie. Chocolate and coffee; sounds good for hungry rowers (although to be quite frank, any food is good for hungry rowers. I take food to practice, and it is gone within 5 minutes. poof!). Although, as mentioned in my previous post, I forgot to take the cookies out! So, I’m left with a bunch of mocha slice cookies. But that’s okay, because they’re small enough to serve as a tiny taste of something sweet, and they aren’t heavy. Make these cookies big or small, they’ll be perfect to satisfy a chocolate craving at any time of day. I found this on Yummly, which found this on Martha Stewart. I’ll post the original link down at the bottom. Now, without further ado……


  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup mini chocolate chips

How to:

Mix together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. In another bowl, beat butter and sugar until pale and fluffy. Beat in egg and vanilla. Reduce speed to low so you can add flour mixture in without it spewing all over you. Unless you want to get into a flour fight (which I’ve done).  Mix until just combined. Stir in chocolate chips.

Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in saran wrap. Refrigerate until firm, at least 1 hour or up to overnight. Or, you could just keep them in the freezer until you need to bake them, which is what I did. I bet they’d last up to two weeks when stored in the freezer, but don’t take my word for it.

Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. . Cut log into 1/4-inchthick rounds. Space 1 inch apart on baking sheets lined with parchment paper. Bake until centers are set, about 10 minutes. They should be soft, but not gooey soft. Don’t try to bake these until they get solid: THEY WILL BURN (trust me). Transfer to wire racks; cool completely. Store in airtight containers at room temperature up to 2 days.

Recipe makes…a lot of small little cookies.

Here’s the original recipe:


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Eat up!


Mom’s Favorite Oatmeal Peanut Butter Cookies


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My dear, dear blog. Oh, how I have missed it. Oh, how I have missed cooking and baking! I have had basically no time to do the very thing that always makes me happy: cook. Junior year has been insane. Exhausting beyond imagine. And joy: it’s only the second quarter. And senior fall is supposedly the worst thing ever. Up until today at about 4 pm, all that was on my mind was workworkworkwork. And next week is going to be even more stressful. Sadness.

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The only split second in the grand scheme of the past few weeks where I had to bake was when I made cookies for my team. They were quick, easy slice cookies. And they were amazing. The one in this post was actually the better of the two (probably just because peanut butter is my drug of choice). Funny thing actually. At the little team get-together, I forgot to actually make sure the cookies were put on the table….soooo not many people at them. That’s okay though, because my mom happens to really REALLY like them. She was happy.

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So, if you love peanut butter, make these cookies. They are amazing. I got this recipe from the blog Once A Month Meals. I’ll post the link to the original recipe down at the bottom.

Chewy Oatmeal Peanut Butter Cookies from Once A Month Meals


  • 1 cup (2 sticks) butter
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 cup peanut butter (I used Trader Joe’s All Natural smooth unsalted peanut butter. You wouldn’t expect it to work in baking. But it worked so, so well).
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick cooking oats


Preheat the oven to 350 F.

Combine the flour, baking soda, salt, and oats. Set aside.

In a separate bowl, cream the butter, sugars, and peanut butter. Add in the eggs, and beat until well blended. Add the flour mixture to the butter mixture. Add oats and mix. Drop by the spoonful onto ungreased cookie sheets, about 2 inches apart. Bake for 10 minutes, or until lightly browned.

If you want to freeze them (which you can totally do- I did that), let them cool completely before popping ’em in the ziplock bags and sticking them in the freezer.

This makes about 3.5 dozen cookies 🙂



The Candy Cookie



Last night, I was in a mood. You know those moods? Like, irritable beyond a ridiculous point where you’re just like insane and no one can speak to you. Luckily, I do indeed know how to get out of these moods when I’m in them. The answer: baking. I hadn’t actually baked anything  delectably sweet for a while. I mean, yeah dinner foods rock, but I needed to go back to my unhealthy, blood clogging roots of chocolate, chocolate, and more chocolate. Good thing I had an excuse to make food; my rowing team is getting back from two back-to-back races so they’ve all been gone for more than a week. I unfortunately could not go because a summer school program pinned me down at home. It’s been awfully lonely and quiet at the club, so I figured I’d do a little welcome-home baking by making something sweet. Last time I checked my Bingefest Brownies were a favourite. So I had every intention of making them. But I had  dilemma. Those brownies require like, 4 cups of crushed graham crackers for less than 20 brownies. And All I had were 6 graham crackers. That is not sufficient for more than 4 cups. So. I had this idea. I have graham crackers I need to use. I have m&ms I need to use. Thus, the candy cookie was born, as a play off of my brownies! There are three parts to this cookie: the chocolate slice cookie, the caramel, and the candy topping. The recipe itself is as easy as pie (although, truth be told, making pie is very difficult. It’s as easy as pie in the expression sense that everyone uses it in. It’s a dumb expression though because making pie is really hard. Okay okay point is, the actual baking of the cookie and caramel is indeed easy.), however, the assembly can be a bit of a hassle. But let me tell you: I took one bite into these cookies, and it was all. worth. it. It’s like the love child of a s’more and a caramel candy. It is. lovely.


For the cookie:

  • 1 1/2 cups flour (whole wheat or all purpose)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsweetened cocoa
  • 8 oz (2 sticks) butter
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 1 cup chocolate chips
  • toppings: 1 cup chopped m&ms, 6 crushed graham crackers, coconut, whatever you like really

For Caramel:

  • 6 oz butter, diced
  • 1 14 oz can of condensed milk
  • 1/2 cup sugar
  • 3 tbs light corn syrup



Combine the flour, salt, baking powder, and cocoa in a small bowl. Set aside.

Mix the butter and sugar in a separate large bowl until creamy. Add the egg and the vanilla. Beat to make sure the batter is consistent with the new addition. Add the flour mixture. Beat on low speed until the the dry is mixed in evenly with the wet ingredients. The batter should go from being a light cream color to a very dark chocolate color. It should also be pretty doughy- hard to mix. Once you reach that consistency, add the chocolate chips to mix in.

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Now what you’re going to do is  take saran wrap and lay it out, about 9×15 inches. Scoop up half of the batter. If you made the batter correctly, it should be “workable”. You should be able to rolled the batter out into the log. What I do is I don’t roll it out ON the saran wrap. Instead, I roll it out with both of my hands and as it takes that log shape, I lay it down on the saran wrap. It should come out to be about…16-18 inches long, and 1-1.5 inches in diameter. You do two of these logs. Put them in the fridge for 2 hours or to speed up the process, the freezer for a half hour (that’s what I did). To make them fit in the freezer I just criss crossed them over each other like a x. At this point, the logs can be stored in the freezer for up to a month before baking! One of the many beauties of homemade slice-n-bake cookies. While waiting, get started on cleaning your kitchen. Trust me.

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Preheat the oven to 350 F. After a half hour in the freezer or two hours in the fridge, get ONE of the logs out. Slice it into cookies that are about 1/3 of an inch thick and lay them on an ungreased cookie sheet. I was able to lay 20 on a 12×18, and got 35 I think out of one log. It may be a little hard to cut through the log at some points because of the chocolate chips but just force the nice through and if they fall apart you can smush it back together with your fingers. Bake for 10-12 minutes, or until the top is soft to the touch but the edges pull away from the bottom juuuust a tad. Don’t bake until hard, otherwise they. Will. Burn. I did them for 11:30 and they were perfect. Let cool on sheets for 5 minutes, the transfer to wire rack for cooling. Repeat the process with the other log.

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Get started on the caramel. All you have to do for this is throw the sugar, butter, syrup, and condensed milk in a small-medium saucepan. Heat gently until the butter melts and the sugar dissolves. Bring to a boil. Then, reduce the heat so that the mixture is simmer. Let it simmer for 6-8 minutes, or until darker in color and thicker. Stir occasionally.

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Once your have all the cookies racked and the caramel’s all done, time to chop up the m&ms and crush the graham crackers! Once they’re nice and crumbly, spoon about a teaspoon of caramel onto a cookie. Then, turn the cookie caramel-side-down into the desired topping. Making sure it doesn’t get crazy-candy-y on the sides, otherwise you’ll end up creating more work for yourself in the clean up process.

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Take a bite. Fudge. Sweet caramel. Then crunch. Entirely worth every bit of effort. And take a gazillion pictures.

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I mayyyy or may not have combined the extra caramel, crushed graham crackers, and some coconut to make little cluster candies…stick em in the freezer. Mmm. Home-made caramel candies.


Sweet tooth to the max.

Credit for cookies: Cookie Swap Cookbook

Caramel: Best Ever Chocolate Cookbook

Coconut Brownies



So if you don’t know already I’m in love with chocolate and toasted coconut. So. What better way to incorporate both of those lovely foods than coconut brownies? I thought of this for Independence Day because my friend told me to make brownies and I was like “I can’t make just plain brownies!” SO I immediately flipped through my Hershey’s Chocolate Cookbook for some brownie recipe. So I found a brownie recipe, modified it, and added coconut. And success. So. I must share this recipe. Make it. Now.


  • 1 stick unsalted butter, softened
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/3 cup unsweetened Cocoa
  • 1/3 tsp baking powder
  • 1/4 tsp salt
  • 1.5  oz unsweetened chocolate
  • 1 tbs whole milk
  • 1/2 tbs heavy cream
  • 1 cup toasted coconut, plus extra for sprinkling


Preheat oven to 350 F. Lightly grease 8-9 inch square baking pan. Stir flour, cocoa, baking powder, and salt. Set aside. Beat butter, sugar, and vanilla in large bowl. Add eggs.


Beat well. Melt 1.5 oz of unsweetened chocolate, whole milk, and heavy cream in the microwave until smooth when mixed with a spoon. Make sure it doesn’t burn, so I’d say microwave it for 30 seconds. Then maybe at 15 second intervals if it’s still not mixed together. It doesn’t make a lot of melted-chocolate mixture, but it makes just enough to make the brownies chewy but moist. Add the chocolate mixture to the butter mixture. Mix immediately with beater to make sure the hot chocolate mixture doesn’t curdle the eggs (aka, make them scrambled eggs).


Add the flour mixture to to the butter mixture. Add the coconut and mix until well incorporated. Pour into baking pan and bake for about 20 minutes, or until a toothpick inserted in the middle comes out with some moist crumbs attached. Note: A trick I do is that if it’s not baking/a crust forms on the top, score it. Ya know, punch little lines in the top. It’ll bake, and it’ll make the perfect fudgey brownies. Let sit for 15 minutes, flip, then cut into squares. Eat.

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Creamy Vanilla Frosting- AKA Boiled Frosting


This frosting is the best frosting you will ever eat. Like ever. It is amazing. It is insanely sweet and sugary and everything that a frosting should be. It’s funny how this came to be. I made it once in like 7th grade because it seemed like a cool frosting to do. My mom asked where I got it from, I gave her the recipe (from Magnolia’s of course) and she exclaimed about how this was the exact frosting my grandma used to make for cakes and such. The only issue is that it is a high labor frosting; it takes a while! But it’s all worth it. Plus, it makes so much.


  • 6 tbs all purpose flour
  • 2 cups milk
  • 2 cups/4 sticks unsalted butter, softened
  • 2 cups sugar
  • 2 tsp vanilla extract
  • ONLY IF YOU WANT TO MAKE IT CHOCOLATE FROSTING: 2/3 cup of unsweetened cocoa. Yep, it’s that simple.

In a small heavy bottom pan, whisk the flour and the milk until smooth. Place over medium heat and stir constantly until the mixture becomes very thick and begins to bubble. It should take about 10-15 minutes. Place waxed paper directly on the surface of the mixture and stick it in the fridge until it cools to room temperature, about 30 minutes ish.

In a large bowl, beat the butter until creamy and smooth. Gradually add the sugar beating continuously until fluffy. Add the vanilla and beat. Add the cooled milk mixture to this butter mixture  (make sure the milk mixture is completely cooled!!! I cannot stress this enough!) and beat until combined. The frosting should be very smooth, very rich, and whiter in color. Or, if you’re making chocolate frosting, add the cocoa now and mix until well combined. Cover and stick in the fridge for about 15 minutes and use immediately. This makes A LOT of frosting, enough for a 3 layer 9 inch cake. So you will have extra. I recommend eating it with a spoon.

I don’t have a picture for this, but in my post Best Ever Vanilla Cupcakes the coconut topped cupcakes had this frosting 🙂

Best Ever Vanilla Cupcakes


There’s a reason why Magnolia’s Bakery is such a successful business. Recipes like their vanilla cupcakes are not only easy to make, but they’re quality. So rich. So fluffy. Not overwhelmingly sweet. Literally. Perfect. These cupcakes are perfect for any occasion- party, gift, banquet, whatever. And they’re very easy to dress up or dress down. You can do a zillion different things to make them fun or fancy.

So, without further hesitation:


  • 1 1/2 cups self rising flour**
  • 1 1/4 cups all purpose flour
  • 1 cup (2 sticks) unsalted  butter, softened
  • 2 cups white sugar
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract

Note** -you don’t have to buy self rising flour at a supermarket, you make it! 1 cup of self rising flour is: 1 cup of all purpose flour, 1/4 tsp of salt, and 1 1/2 tsp of baking powder. So for this recipe to fulfill the self-rising flour requirement, you need 1 1/2 cups of all purpose flour, 3/8 tsp of salt, and 2 1/4 tsp of baking powder

How to:

Preheat oven to 350 F. Line 24 muffin tins with cupcake liners.

In a small bowl, combine the flours and set aside. In a large bowl, cream the butter until smooth. Add the sugar gradually and beat until fluffy. Careful not to spew sugar all over your face. Add the eggs one at a time so that they are thoroughly mixed in to the batter. Add the dry ingredients in three parts, alternating with the milk and the vanilla. Scrape down the sides and all around the bowl to make sure everything is well combined- you never know when you might have huge clumps of flour lurking on the sides or the bottom. Devour  Spoon the batter into the cupcake into the cupcake liners so that each one is about 3/4 way full. Bake about 20-25 minutes until you can insert a toothpick in the middle of one and have it come out clean. Remove from oven, let cool for 15 minutes, then put them on a wire rack to let them cool completely. Note that it is super duper important to let them cool completely before icing them! Some frosting suggestions are: Vanilla or chocolate buttercream, or Creamy Vanilla Frosting (https://neeksnotes.wordpress.com/2013/06/23/creamy-vanilla-frosting-aka-boiled-frosting/)


Stick candy on top of them!


put toppings on them!


dye them green, scoop the inside out, stuff it with chocolate, put chocolate on top, then roll the tops in the scooped out cupcake crumbs!


or just enjoy without all the fancy-shmancy decorations. That works too.

Chocolate Chip Biscotti


Ciao to all!

So. We all know that the country that is the king of food is ITALIA. I love italy. Literally the most amazing place in the world. The first time I went, it was with my local youth symphony. It was an amazing experience; I made the most incredible friends and went to the most incredible places. The second time, I went with my family. My mom, dad, and grandparents. My grandfather is Italian, and he really wanted me to meet my family in Italy. There are a ton of other factors that go into it (like, a lot) but the gist is we ended up going in October to Southern Italy, called Calabria. It was great seeing all of my relatives and putting bits of conversation together with my kind-of Italian and their kind-of English. So many relatives. So many people. But it was lovely. One thing about the Italians is that they keep. Bringing. Out. Plate after plate. l’antipasto, il primo (pasta) il secondo (meat) il contorno (side dish) i dolci (pastries!) la frutta (fruit) l’espresso (shot of espresso) i digistivi (shot of liquor). So so much. But it just makes you fall in love with Italian food, and italians themselves. ANYWAYS yeah biscotti!

So I came up with this recipe by accidentally starting one recipe, realizing I didn’t have the ingredients, then continuing with another. But it turned out aiight!

Chocolate Chip Biscotti- Adapted from Cookie Swap


-2 cups all purpose flour

-1 cup white sugar

-1/2 tsp baking powder

-1/4 tsp salt

-6 tsp of unsalted butter, at room temp

-2 large eggs

-1 tsp vanilla extract

-1 1/2-2 cups of mini or regular sized chocolate chips


Preheat oven to 350 F. Line a baking sheet with parchment paper.

Combine flour, sugar, baking powder, and salt in a small bowl. Set aside. In a separate bowl, beat the sugar and butter until fluffy, could be anywhere from 1-3 minutes. Add the eggs and the vanilla and beat until smooth. Don’t worry if it’s grainy, it’s supposed to be like that. Because then you add the flour (beat on low so you don’t get flour in the face) and it turns into a nice doughy mixture. Beat in the chocolate chips.

Now what you do is you turn the dough onto a lightly floured surface. Divide it in half. Form two 16 inch long by 2 1/2 inch wide logs. Or whatever size/width you want. But, it needs to be in a log-shape form because that’s what will give it it’s biscotti shape. Now, place the logs on the baking sheet, several inches apart (or as the cookbook suggests, you could always freeze it as the logs for later use). Bake the logs until they are firm to the touch, 30-35 minutes. Remove from the oven to a wire rack and let them COOL COMPLETELY. Now, reduce the oven temp to 325 F. Transfer the logs to a cutting board and cut them widthwise into 3/4-1 inch slices. Now, lay the slices cut side down on the baking sheet. Bake the cookies again until crisp, about 8-12 minutes. Transfer to wire rack and let the cool completely. Enjoy them for a breakfast with coffee, or as dessert 🙂 Image