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?:


Toasted coconut white chocolate chip cookies

Double cookie post coming up today… because what better time to cope with your baking addiction than during pain addiction week in med school?

I modified this recipe to yield this:


  • 1 cup UNsweetened flaked coconut
  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 Tablespoons butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup white chocolate chips (I used Ghirardelli)

Spread the coconut in a single layer on a baking sheet and bake for 7 minutes at 350*F. The coconut should look a light brown. In a bowl, combine flour, baking soda, and salt. In another bowl, combine the butter and sugars; then add the vanilla & egg. Mix dry & wet ingredients together. Fold in the coconut & white chocolate chips. Cover & refrigerate dough for at least 2 hours. Bake dough at 350*F for about 12 minutes.

(Note: I pre roll my dough on a baking sheet before I chill it in the fridge because it can be harder to mold after it is chilled).

I used unsweetened coconut instead of sweetened for this, which was great because it toned down the … sweetness. It was just right with a hint of salty. I’ve also never baked with coconut before, which clearly I need to do more often, because it smells so good when toasted!


Maple walnut squares

I made these squares yesterday amidst studying for my clinical skills exam…

I’m enjoying 2nd year of medical school a lot as I learn to believe in my abilities. I find every block we go through fascinating in its own way and am pretty set on pursuing a career in academic medicine. This has nothing to do with maple or walnut or squares but I just wanted to write it down.

Here’s the good stuff:

  • Crust:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold, unsalted butter, cut into cubes
  • 1/4 cup finely chopped walnuts
  • Filling:
  • 2 eggs
  • 1/2 cup light brown sugar
  • 2 Tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup pure maple syrup
  • 1/4 cup heavy whipping cream
  • 1 Tablespoon vanilla extract
  • 2/3 cup chopped walnuts
In a food processor, whisk the flour, sugar, and salt. Add the cubes of butter and pulse until the mixture combines. Stir in 1/4 cup finely chopped walnuts. Pat this mixture evenly onto a prepared 8×8 pan. Bake at 350*F for about 20 minutes (until crust is golden and set). Whisk the filling ingredients together (except the walnuts). For the walnuts, place them on a baking sheet and toast for 5-10 minutes. Once crust is done, scatter nuts on top and pour the filling (rewhisked) on top. Bake for about 35 minutes at 350*F. Serve warm 🙂


Hot fudge sundae cake (Rx for colds)

The end of the hurricane has brought the most gorgeous weather and I’ve been thoroughly enjoying it. Except for today – I’m apparently not immune to the common cold. I was sitting in bed wishing for a remedy when it hit me that hot fudge might be completely curative (at least in the psychological sense).

I modified this recipe.


  • 1 cup all purpuose flour
  • ¾ cup granulated sugar
  • 2 tbsp + ¼cup cocoa, divided
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 2 tbsp oil
  • 1 tsp vanilla
  • 1 cup packed light brown sugar
  • 1 & ¾ cup hot brewed coffee

Combine flour, granulated sugar, 2 tbsp cocoa, baking powder, salt, milk, oil and vanilla in a bowl. Spread this sticky batter over a square pan (I used my glass 8×8). Mix the brown sugar and 1/4 cup cocoa and carefully layer on top of the batter. Finally, pour the hot coffee on top of it all! Bake for 35 minutes at 350*F!



Mini funfetti cake!

I play favorites with my cake pans and my 6″ round is my favorite. They make the cutest mini cakes that yield just enough baked goods for satisfaction but not over indulgence (I have no stop button).

I made this mini funfetti cake for one of my friend’s birthdays 🙂


  • 4 tablespoons unsalted butter
  • 1/3 cup & 2 Tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 2/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup & 1 Tablespoon milk
  • 2 & 1/2 Tablespoons sprinkles!
  • Frosting:
    • 8 Tablespoons (1 stick) unsalted butter
    • 1 & 1/2 cups powdered sugar
    • 2 Tablespoons milk
    • 1 Tablespoon sprinkles

Beat together butter & sugar. Add vanilla and egg white and mix well. Mix in flour, baking powder, & salt. Add all of the milk and beat until smooth but don’t over mix. Stir in sprinkles. Pour batter into prepared 6″ cake pan and bake at 350*F for 30 minutes.

First, preheat the oven to 350. Spray a mini 6″ cake pan that has 2″ high sides with cooking spray. Line the bottom of the pan with parchment paper (trace it on a piece of parchment paper, cut it out, and fit it in). For the frosting: beat all frosting ingredients (except sprinkles); Stir in sprinkles last.

I found that this recipe makes much more frosting than actual cake (not a bad thing?) so adjust accordingly!

Also nothing says happy birthday quite like sprinkles.


Pumpkin swirl brownies

I had to use up leftover pumpkin puree somehow… so I decided on this recipe because it seemed different & different can be good.

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 & 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1/2 cup cocoa powder
  • 1/2 cup mini chocolate chips
  • 1 cup pumpkin puree
  • 1 & 1/2 teaspoons pumpkin pie spice
Sift the flour, baking powder, and salt in a bowl. In a medium saucepan, melt the butter over medium heat. Continue stirring while it foams until it browns and you can see brown specks at the bottom and it smells toasted. Then remove from heat and let cool a little. Add sugar & vanilla extract. Beat in eggs one at a time. Then, combine the wet & dry mixtures.
Separate the batter in half into two bowls. In one bowl, blend the cocoa powder & chocolate chips. In another, stir the pumpkin puree and pumpkin pie spice. Spread the chocolate batter at the bottom of a prepared 8×8 pan. Then add the pumpkin batter on top and use a knife to create swirls. Bake at 350*F for about 35 minutes.