Tag Archives: chocolate

Blueberry Chocolate Chip Muffins

Breakfast baking with a sweet indulgence.

For 6-8 Muffins

Ingredients: 1/2 cup white sugar, 1 egg, 1/2 cup vegetable oil, 1/3 cup milk, 1 tsp vanila, 1 1/4 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 plain yogurt, 3/4 cup blueberries, 1/4 chocolate chips

1. Pre-heat  oven to 375 degrees and grease baking pan.

2.  Mix together the egg, sugar, oil, milk, and vanilla until well combined.  Next, stir in the flour, baking powder, and salt, but do not overmix.

3. Finally, add in the yogurt, followed by the blueberries and chocolate chips.

4.  Pour batter into the muffin pan and bake for 25 minutes.

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Flourless Chocolate Cookies

I am somewhat perplexed by the concept of flourless baking.  If there is no flour, what makes up the physical essence of baked goods?

All chemical and philosophical baking thoughts aside, I thought I would attempt Francois Payards’ chocolate cookie recipe.  Francois Payard is a renowned French chef known for his fancy and decadent desserts sold at his high end bakeries around the world.  A small box of these very cookies will cost you $40, so best to try to make them yourself!

Ingredients: 2 3/4 cups roasted cashews (original recipe calls for walnuts, I just used what I had on hand), 3 cups confectioner’s sugar, 1/2 cup + 3 tbsp cocoa powder, 1/4 tsp salt, 4 large egg whites at room temperature, 1 tbsp vanilla extract

These are quite literally sugar cookies…

1. Pre-heat oven to 320 degrees Fahrenheit.  Coarsely chop the nuts.

2.  Mix the sugar, cocoa powder, and salt together.  Whisk in the eggs and vanilla extract.  Stir just enough so that the batter is moistened – do not overmix!

Mmmmm…chocolate sludge

3. Spoon mounds of the batter onto a lightly greased baking sheet.  Make sure to leave ample space in between as these cookies will spread out while baking.

4.  Bake for 15 minutes and cool slightly before eating.

These cookies are cracked, sticky, and crispy on the outside and edges, but moist and fudge-like on the inside.

Also some serious admiration for the crispy goodness of the cookie bottom 🙂

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Salted Dark Chocolate Candied Ginger Cookies

Spicy and sweet, ginger is a very versatile ingredient.  If anything, make this so that you will be able to bake these delicious salted dark chocolate and candied ginger cookies.

Candied Ginger

recipe adapted from Food Network

Ingredients: 1/2 lb fresh ginger root, 2 1/2 cups water, 1/2 lb sugar

1. Peel and slice ginger into thin slices.  Place ginger in a sauce pan with the water and cook for 30 minutes.

2. Drain the ginger, keeping 1/8-1/4 cup of the water.  However much the ginger weighs, measure out the same amount of sugar.

3.  Bring to a boil the ginger, water, and sugar.  Stir frequently for twenty minutes, as the sugar will thicken into a syrup and eventually crystallize.

4.  Transfer the ginger to a baking sheet to cool.

Salted Dark Chocolate Candied Ginger Cookies

recipe adapted from Minimalist Baker

Ingredients: 1 cup + 1 tbsp all purpose flour, 1/2 tsp baking soda, 1/4 tsp ground ginger, salt, 1 stick softened butter, 1/3 cup sugar, 1/3 cup packed brown sugar, 1/2 tsp vanilla extract, 1 egg, 3/4 cup chopped sea salt dark chocolate (I chopped up a pack of Lindt Sea Salt Dark Chocolate), 1/4 cup candied ginger – chopped

1. Pre-heat oven to 375 degrees.  Cream butter and both sugars together.  Mix in the vanilla and egg.

2. Add the dry ingredients, followed by the ginger and chocolate.

3. Form 1 tbsp sized balls and set on a greased baking sheet.

4. Bake for 10 minutes.

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Reeses Peanut Butter Cup Ice Cream

Yay for making ice cream during a snowstorm!

Combined my two loves into one perfect ice cream flavor.  Also stepped up my plating game after some fine dining at a Michelin star restaurant.

Recipe adapted from Recipe Girl

Ingredients: 1 1/4 cups smooth peanut butter, 3/4 cup sugar, 1 1/4 cups whole milk, 2 cups cream, 1 1/2 tsp vanilla extract, 8 chopped regular Reeses cups

1.  Blend peanut butter and sugar.  Add in the milk, making sure the sugar completely dissolves in the mixture.  Stir in vanilla and heavy cream and mix well.

2. Pour  mixture into an ice cream maker and churn until it reaches a soft serve consistency.  Add in the chopped Reeses at this point.  Freeze for an additional 10-15 minutes to reach an ice cream consistency.

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Mocha Spiced Pancakes

I am now toying with the idea of a pancake blog, seeing how this is probably the fourteenth pancake recipe on here.  Pancakes are one of my favorite breakfast foods (in case that was not obvious by now), but this recipe adds a few new elements while remaining simple and flavorful.

Plus, incorporating coffee into your breakfast carbs is a great shortcut to getting your morning caffeine buzz.

Recipe adapted from Offbeat + Inspired

Makes 5-6 medium-sized pancakes.

Ingredients: 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 2 tbsp instant coffee, 1 tsp cinnamon, 1/2 tsp nutmeg, pinch of salt, 1 cup milk, 1 egg, 2 tbsp melted butter

1. Mix the dry ingredients together.  Whisk the wet ingredients together in a separate bowl.

2. Add the dry ingredients to the wet ones in sections, whisking well to blend.

3.  Heat up a griddle or pan, slightly oiled.  Spoon a ladle-sized amount of batter to form pancakes.  Cook until slightly browned on both sides.

4. Serve with maple syrup, powdered sugar, jam, or all of the above.

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Bacon Chocolate Chip Cookies

I had to once again use up the remaining ingredient in those BLT sandwiches – bacon.  The combination of sweet and savory flavors is always a bit perplexing to think about.  It seems they would not pair well together, but the saltiness as perceived by our taste buds actually emphasizes sweetness.

Brown sugar is also a wonderful complement to poultry.  The sugar caramelizes when cooked, and adds depth and richness to the meaty flavors.  This cookie is a win-win situation; you can’t go wrong with these intense sweet and salty flavors.

Recipe adapted from Tablespoon.

*Ingredients: 4 bacon slices, 1/4 cup brown sugar + 1/2 cup brown sugar, 1 heaping cup of flour, 1/4 teaspoon baking soda, 1/4 cup white sugar, 1/2 tablespoon vanilla extract, 1 egg, 1/4 teaspoon baking soda, chocolate chips, 6 tablespoons butter.

*Note: It is bikini season, so I halved the original recipe.  In doing so, it is guaranteed I will not eat an entire batch of cookies by myself.  The version of the recipe in this blog produces about 10-12 cookies. 

1. Caramelize the bacon by laying strips flat on a baking sheet and covering them with the 1/4 cup of brown sugar.  Bake at 350 degrees for about 7 minutes on each side, or until brown.

2. Allow bacon to cool and chop into bits.

3. Combine melted butter and sugars.  Add the egg and vanilla extract.  Mix in the flour with the baking  powder.  Stir in chocolate chips and bacon bits.

4. Form the dough into golf ball-sized shapes and bake at 325 degrees for 15 minutes or until golden brown on the bottom.

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Chocolate Mug Cake

This is a simple and small dessert that is minimal on ingredients, effort, and time.

Recipe adapted from Eugenie Kitchen.

1. Combine oil, milk, sugar, vanilla extract, and an egg in a microwave-safe cup of choice.

2. Then stir in flour and cocoa powder.  Unfortunately, the grocery stores near me do not carry cocoa powder, so in the rush of store closing, I grabbed hot chocolate powder mix as a substitute.

If you are unable to find cocoa powder, hot chocolate mix is fine to use instead.  However, be sure to use half the amount of sugar in the recipe.

3. Mix in chocolate chips.

4.  Finally, microwave on high power for two minutes.  It will puff up in there!

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Chocolate Chip Muffins

Yet another classically simple recipe to break in the oven at the new apartment.  Last time I made chocolate chip cookies, but this week J and I were craving muffins for breakfast.

Recipe adapted from food.com

1. Mix dry ingredients together (1 cup flour + 1 tsp baking powder + 1/2 cup sugar + 1/4 tsp salt)

2. In a separate bowl, combine the wet ingredients (1 beaten egg + 1/2 tsp vanilla + 1/4 cup melted cooled butter + 1/3 cup milk)

3. Mix together the wet and dry ingredients and stir in chocolate chips

5.  Spoon batter into a greased muffin tin.  Bake at 400 degrees for 15-20 minutes.

Good Morning!


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After a frustrating EIGHT month ordeal of dealing with our building management/maintenance, we finally received a new stove with properly working oven last week.  We have already started to bookmark several dessert and roast dishes to prepare.  However, the first recipe that we tried in the new oven is the classic chocolate chip cookie.

Using a very basic recipe, combine 3/4 cup brown sugar, 3/4 granulated sugar, salt, baking soda, and 2 eggs.

Add in 2 1/2 cups of all-purpose flour, but be careful not to over-mix.  You only want to stir until there is no more white flour showing.

Fold in chocolate chips.  Place golf-ball sized dough on a baking sheet, and bake in the oven on 350 degrees Fahrenheit for 10-15 minutes.


Watching these perfect polar vortex desserts bake.


Since this is a basic recipe, you can add as much variety as you want, such as nuts, dried fruit, etc…


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