Brownie cupcakes w cookie dough frosting

DOUBLE CUPCAKE POST on its way. It was a really great (gloomy) day to stay in & bake & frost.

This recipe only uses one bowl for the brownies & one for the frosting so it’s very simple.


  • 4 ounces 60% Ghiradelli chocolate chips
  • 1/2 cup unsalted butter
  • 1 & 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • frosting
    • 1/2 cup unsalted butter,
    • 3/4 cup packed light brown sugar
    • 1 tsp vanilla extract
    • 1 cup + 2 Tablespoons all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 cup whole milk
    • 1 cup mini chocolate chips

Melt chocolate and sliced butter in a bowl, stirring well. Allow cool for a few minutes and then stir in sugar and vanilla. Add eggs one at a time, mixing well. Mix in flour & salt. Pour batter into muffin tins and bake for about 22 minutes at 325*F.

For the frosting, cream the sugar and butter with an electric mixer. Add the vanilla. Stir in flour & salt. Stir in milk & beat until fluffy. Fold in the chocolate chips. Frost the cooled cupcakes generously.


This would be great for brownie/cookie dough lovers! Personally, I prefer my cookies baked…


Blondies for 2

I modified a recipe from my cherished Dessert for Two Cookbook (best birthday present ever!!) This recipe is completely customizable with your favorite chocolate & nuts!


  • 3 Tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 cup chocolate (I used white chocolate chips)
  • 1/4 cup chopped nuts (I used pecans)

This is a one bowl recipe! First, cream the butter & sugar together. Add the egg and vanilla and mix. Sprinkle in the flour, baking powder, and salt. Mix until just combined. Stir in the  chocolate & nuts of your choice. Pour batter in a prepared loaf pan and bake at 350*F for about 20 minutes.

Your array of choices:
Chocolate: white, milk, dark, butterscotch… mixed
Nuts: pecan, walnuts, macadamia nuts… mixed

I went with white chocolate & pecans… and a sprinkle of chocolate on the top because I have no self control.


Fruit pizza!!!

If there’s anyway to get me to eat fruits, it’s this way… I’ve seen it made at many gatherings (a crowd-pleaser for sure) and finally decided to make it tonight for me & one of my oldest friends on her less than 12 hour pitstop in Gainesville. You can easily hack this recipe by using premade sugar cookie dough, but I decided to make everything from scratch using this recipe.


  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 & 1/2 teaspoons cornstarch
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1-2 Tablespoons cream or milk
  • 1 teaspoon vanilla extract
  • assorted sliced fresh fruit (of your choice!!!)

For the crust: in one bowl, cream the butter and sugar until fluffy. Beat in the egg & vanilla. In another bowl, sift together the flour, salt, baking soda, baking powder, and cornstarch. Combine the wet & dry ingredients. Press dough into a 12 inch pizza pan as evenly as possible and chill for at least 30 minutes. Bake at 350*F for about 17-18 minutes or until browned. Let the crust cool.

For the frosting: beat the cream cheese & butter. Add the confectioners’ sugar and 1 Tablespoon milk. Add vanilla and 1 additional Tablespoon of milk (if needed). Spread in a thick layer over the cooled crust. Decorate with fruit!

The sugar crust is perfectly textured, as is the tangy/sweet cream cheese frosting. My decorations could use work but I guess it doesn’t matter how it looks when it’s happily in your stomach. >:)


Red velvet cheesecake swirl brownies

To continue in the holiday spirit, I used more of the red food coloring to make these 🙂


  • 2 large eggs
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 Tablespoon liquid or gel red food coloring
  • 3/4 teaspoon white vinegar
  • 3/4 cup all-purpose flour
  • Cheesecake Swirl
    • 8 ounces cream cheese, softened
    • 1/4 cup granulated sugar
    • 1 egg yolk
    • 1/2 teaspoon vanilla extract

In a bowl, combine the butter, sugar & vanilla extract together. Add the cocoa powder, salt, food coloring, and white vinegar in that order. Then mix in the eggs. Finally, fold in the flour. For the filling: combine all ingredients together with an electric mixer.

Pour almost all batter into a prepared 8×8 pan. Add dollops of the filling on top and cover the rest with the remaining batter. Use a knife to create swirls. Bake at 350*F for about 28 minutes.










The brownies are more cake like with a cream filling and kind of tangy.

Red velvet crackle sandwich cookies

A med school friend & I made these for a holiday party today using exactly this recipe (modified by tinting the frosting green to be more festive).


  • 3 ounces semisweet baking chocolate (we used Ghirardelli!)
  • 1/4 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon red liquid food coloring
  • 2 cups all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups powdered sugar, divided
  • 4 ounces cream cheese, softened!

Melt the chocolate & butter together in the microwave for a minute. Stir well! Add sugar, eggs, and food coloring. In another bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Combine wet & dry ingredients. Drop batter in balls (about a tablespoon size) into powdered sugar. Roll and press with the heel of palm onto a baking sheet. Bake cookies at 375*F for 10 minutes. Then, cool for at least 30 minutes.

To make the filling: use a mixer to blend 1 cup of powdered sugar with the 4 ounces of softened cream cheese. When the cookies are cooled, use a rubber spatula to spread filling in between 2 shells (on the flat part).

Double chocolate chip nutella cookies

The jar of Nutella from these cookies has somehow managed to survive this long. Baking with Nutella was so successful last time that I decided to repeat & try another recipe.

I modified this recipe.


  • 2 & 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup Nutella
  • 1 cup semisweet chocolate chips

Sift the flour, cocoa powder, baking soda, cornstarch & salt. In another bowl, combine the butter and sugars. Add the eggs one at a time, mixing throughly. Add the vanilla extract & Nutella and stir well. Combine dry & wet ingredients and fold in the chocolate chips (you can add more if you’re feeling dangerous… I usually am). Roll dough out on a baking tray and chill for at least 2 hours. Bake at 350*F for about 10 minutes. Cool & serve.

They turned out quite chewy — not my favorite type of cookie. But the upside was the rich Nutella flavor. I think I have just enough Nutella left for one more adventure 😉

Loaf pan brownies

I got this recipe from the Dessert for Two cookbook I got for my birthday. I love scaled down desserts because I can eat the whole pan without any with less guilt.


  • 4 tablespoons unsalted butter
  • 1/2 cup + 1 Tablespoon granulated sugar
  • 1/4 cup + 2 Tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup all-purpose flour

Combine butter, sugar & cocoa powder and microwave on HIGH for 30 seconds. Stir and microwave another 30 seconds on HIGH. Stir well, and add the salt & vanilla. Let cool a little, and add the egg. Finally, add the flour and stir for 50 strokes. Spread batter into a prepared loaf pan and bake for around 21 minutes at 325*F. Slice into as many or as little pieces as you’d like!


Since I used the loaf pan for this, the brownies are quite flat… but also full of cocoa flavor! I prefer chunkier brownies but these have great flavor.

Triple chocolate bundt cake

I followed this recipe to make an extra chocolate-y bundt cake for Friendsgiving!


  • 1 & 1/2 cups granulated sugar
  • 2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 & 1/2 teaspoons espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1 cup buttermilk (I used 1 cup milk + 1 Tablespoon white vinegar)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup boiling water
  • 1 & 1/2 cups semi sweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1 cup semi sweet chocolate chips

In a large bowl, pour the sugar, flour, cocoa powder, baking powder, espresso powder, baking soda and salt. Sift. Add the oil, buttermilk, and vanilla extract & mix. Add the eggs one at a time. Then, slowly pour in the boiling water while mixing. Pour this batter into a prepared bundt pan and add the chocolate chips, mixing them throughout the batter. Bake at 350*F for about 35-40 minutes.

To make the ganache, heat the whipping cream on medium heat until steaming. Then mix in the chocolate chips and whisk until smooth. Be careful not to overmix/overheat!! Pour ganache over bundt cake evenly.

It wasn’t my favorite because I felt it was bit on the dry side, but it was definitely chocolate full. I want to try another chocolate bundt with sour cream or cream cheese to avoid the dryness!

Coffee Bundt Cake

I love bundt cakes (so pretty) so I set out to make another one! I had some problems with this one… I used the cake recipe but the glaze recipe did not work so I adapted a caramel glaze.


    • 3 cups cake flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 4 large eggs, room temperature
    • 1 & 1/2 cups light brown sugar
    • 1 cup unsalted butter, melted
    • 1 cup Greek yogurt, room temperature
    • 4 teaspoons instant coffee granules, dissolved in 1 tablespoon water
    • glaze
      • 4 tablespoons salted butter, cut in chunks
      • 1/2 cup packed dark brown sugar
      • 1/3 cup heavy cream
      • 1/4 teaspoon Kosher salt
      • 3/4 cup confectioners’ sugar

Whisk flour, baking powder, baking soda & salt. In another bowl, whisk the eggs and add sugar. Add the melted butter, yogurt, coffee & combine. Combine wet & dry ingredients. Pour the batter into a prepared bundt pan and bake for about 45 minutes at 350*F

For the glaze: melt the butter, brown sugar, cream & salt over medium heat in a saucepan. Bring to boil and stir constantly for one minute. Then, remove from heat. Wait for a couple minutes and then slowly whisk the powdered sugar until you have a thick but pourable consistency. (If mixture is took thick — add some cream to thin it out). Immediately pour glaze over cake.


Serve with coffee.

***Biggest problem with this cake is it dries out really fast so cover it well & refrigerate! It does not save well.

Andddddd I’m off to New York!!

Nutella triple chocolate cookies

OK I’m not even going to pretend like I didn’t eat these three days in a row for breakfast.

These are immediately upgraded to holy grail, ultimate cookie status. Three types of chocolate (technically) in these: Nutella, white chocolate chips & semi sweet chocolate chips. Sounds like too much? It totally is. But all the flavors work together synergistically (pharma joke) & provide the best chocolate explosion in each bite.

So before I overhype these, I got the recipe here.


  • 1/2 cup unsalted butter (1 stick)
  • heaping 1/3 cup Nutella
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 & 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup white chocolate chips (I used Ghirardelli)
  • 1 cup semi-sweet chocolate chips (I used Ghirardelli)

Combine the butter, Nutella, both sugars, egg, vanilla & mix till combined. Add the flour, cornstarch, baking soda, & salt and combine. Fold in both types of chocolate chips. Roll cookies out in a baking tray and refrigerate for 2 hours. Bake for about 9 minutes at 350*F (don’t overtake!!!) and let them cool.

Enjoy sensibly (just kidding).

Pictures are worth a thousand words right?: