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Brownies Dessert

Hot Chocolate Brownies

December 29, 2015

I was going to post this one before Christmas….but I got caught up with the holidays and totally forgot.

One of my favorite childhood winter memories is getting to drink hot chocolate after a long day of sledding. I decided to combine one of my favorite childhood drinks with one of my all time favorite desserts. Hot chocolate brownies. This dessert was fully loaded with all things chocolate.

For this recipe I used half chocolate caramel hot chocolate and half Ghiraredli hot chocolate. Feel free to use any flavor hot chocolate that you have on hand. I kind of wish I had a peppermint hot chocolate mix for this recipe.

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2 sticks plus 2 tablespoons unsalted butter

¾ cup sugar

3 eggs

1 teaspoon vanilla extract

1 cup flour

¾ cup hot chocolate mix

1 teaspoon salt

½ teaspoon baking powder

2 cups semisweet chocolate chips 


  1. Preheat oven to 350 degrees.
  2. Melt two sticks of butter and let it cool.
  3. Combine the butter, sugar, eggs and vanilla in a medium bowl.
  4. In another bowl, combine the flour, hot chocolate mix, salt and baking powder. Add the dry ingredients to the wet ingredient and whisk until fully combined. Stir in 1/2 cup of chocolate chips.
  5. Line a 9×13 inch baking pan with aluminum foil and spray with cooking spray.
  6. Pour the batter evenly into the pan and sprinkle another 1/2 cup of the chocolate chips onto the mixture.
  7. Bake for 30 minutes. Let the brownie rest for at least 15 minutes before transferring it onto a wire rack.
  8. Melt the remaining chocolate chips and 2 tablespoons of butter in the microwave until smooth.
  9. Spread the melted chocolate onto the brownies. Let the chocolate set for 30 minutes before cutting.







Chocolate Cookies Dessert

Coffee Chocolate Chip Cookies

December 8, 2015

Chocolate and coffee, what a magical combination for a caffeine boost. If you’re looking for the perfect afternoon pick me up, look no further. This is this what you need.

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Coffee Chocolate Chip Cookies


1 ½ cup flour

½ cup cocoa powder

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

12 ounces bittersweet chocolate

1 stick butter

1 tablespoon espresso powder (or instant coffee)

1 ½ cup sugar

2 eggs

1 teaspoon vanilla extract


  1. Preheat oven to 325°.
  2. Whisk together flour, cocoa powder, baking soda, baking powder and salt.
  3. In a microwavable bowl, heat 8 ounces of the chocolate and butter. Stir the mixture every 30 seconds. It should take about 2 minutes to completely melt the chocolate and butter.
  4. Stir in the espresso powder into the chocolate mixture until fully dissolved.
  5. Transfer the chocolate mixture into a bowl of an electric mixer fitted with the paddle. Add the sugar, eggs and vanilla until combined. Gradually mix in flour mixture. Fold in the remaining chocolate chips.
  6. Using a mini cookie scoop, place batter onto a lined baking sheet.
  7. Bake for 13 minutes. Transfer the cookies onto a wire rack to cool.

*When you take the cookies out of the oven, they might look and feel a little undone, but they will harden as they cool. Do not overbake.


Pumpkin Chocolate Chip Cookies

November 17, 2015

I might lose some friends when I say that I’m not into pumpkin spice drinks/desserts. However, these pumpkin chocolate chip cookies won me over. If you like soft cookies, these are the cookies for you. The pumpkin puree gives it a cake like consistency. Be warned, these are addicting. FullSizeRenderThis is probably one of the easiest cookie recipes to make. No fancy baking equipment required and very little clean up. Win. FullSizeRender (1)FullSizeRender (3) FullSizeRender (2)

Pumpkin Chocolate Chip Cookies

1 18-once can pumpkin puree

1 cup sugar

½ cup oil

1 tablespoon vanilla

1 egg

2 ½ cups flour

2 teaspoon baking soda

1 teaspoon salt

1 teaspoon baking powder

2 cups semi-sweet chocolate chips

  1. Preheat over to 310°
  2. In a mixing bowl, whisk together the pumpkin puree, sugar, oil, vanilla and egg.
  3. In a separate bowl, combine the dry ingredients: flour, baking soda, salt and baking powder.
  4. Add the dry ingredients to the pumpkin mixture. Stir in chocolate chip cookies.
  5. Scoop cookies using a cookie scoop onto a baking sheet.
  6. Bake for 15 minutes and transfer the cookies onto a drying rack.

*If the cookies look too wet, leave them in the oven for a few minutes longer.


Blueberry Pie

July 21, 2015

I was nervous to debut this pie, but I think it was a success. This pie was able to showcase the freshness of the blueberries. If you can’t get your hands on fresh blueberries, frozen blueberries work as well.

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Blueberry Pie

6 cups fresh blueberries

½ cup granulated sugar

1 teaspoon cinnamon

1 teaspoon vanilla

Zest of 1 lemon

Juice of 1 lemon

¼ teaspoon salt

¼ cup cornstarch

2 tablespoons flour

1 egg yoke

1 pie crust

  1. Preheat oven to 400°
  2. Combine blueberries with sugar, cinnamon, vanilla lemon zest, lemon juice and salt. Set aside for 10 minutes to allow the berries macerate. Add more sugar if the blueberries are more tart.
  3. Add cornstarch and flour to the blueberries. If the blueberry mixture looks too watery, add more flour.
  4. Roll out half the pie crust dough and place into a 9 inch pie pan. Create ¾ inch strips using the other half of the pie crust dough.
  5. Pour blueberries into the pie crust. Using the strips, create a lattice design on top of the blueberry mixture.
  6. Combine the egg yoke with a tablespoon of water to make an egg yoke wash. Brush the egg yoke wash over the crust and sprinkle with sugar.
  7. Transfer the pie onto a baking sheet in case the pie bubbles over in the oven.

Bake for about 20 minutes.

  1. Turn the temperature down to 350°F and bake for about 40 minutes.
  2. Let the pie cook for at least 2 hours to become room temperature before serving.






Pie Crust

July 14, 2015

Next up is a two part series on how I make pie. Blueberry pie. The only blueberry pie I ever made was back in college. I guess it was memorable because recently I’ve been getting requests for it again. I don’t remember the recipe, but hopefully this will come close.

I’m breaking up the recipe into two parts because I think one post needs to be dedicated to the crust alone. I’m not a huge pie fan, but I love me a good pie crust. Making pie crust can be intimidating and sure, it’s easier to run to the grocery store to buy the frozen kind, but trust me the homemade stuff is worth the work.

It has taken me years to perfect, but this is my foolproof, go to pie crust recipe.

Here are a few quick tips:

  • I believe in getting down and dirty with the dough. I’ve used a food processor and stand mixer to mix dough, but I think using my hands work best. I like to take the cubes of butter and rub it into the flour. Someone once told me that every single grain of flour should be coated in butter.
  • Whatever you do, don’t over mix the dough. The chunks of butter in the dough are what will make your crust buttery and flaky.
  • Chill the dough for at least 30 minutes before rolling it out. After I place the dough into the pie pan, I like to chill it again in order for the dough to be extra cold when it goes into the oven.

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Pie Crust

2 ½ cup flour

1 teaspoon salt

2 sticks of butter, cubed

½-1 cup ice cold water


  1. Combine the flour and salt.
  2. Add the cubed butter to the flour mixture. Begin to crumble the butter into the flour with your hands. The mixture should feel like wet sand. If the butter begins to melt, place the flour mixture into the freezer to chill for a few minutes.
  3. Begin to incorporate the cold water into the flour mixture. Add about 1 tablespoon of water at a time to prevent the mixture becoming too wet. Add just enough water to help the dough come together.
  4. When the dough is incorporated, form it into a disk and divide into two even pieces. Wrap in plastic wrap. The dough can be refrigerated for up to 3 days. Frozen dough can last about 3 months. Let frozen dough thaw in the refrigerator for one day prior to baking.

*This pie crust is good for both sweet and savory pies.