Tag Archives: Dessert

Chocolate Chip Cookie Dough Whoopie Pies

30 Oct

The morning’s here in Seattle are dark and gloomy, to the point where I have no idea what time it is when I wake up. For example on Sunday, I arose and saw it was still pitch black out. I figured it must have been 5 in the morning and fell back to sleep for another three hours. It was 11am when I woke up again, which meant it was 8 am when I thought it was 5 am. DOH! The sun need’s to come back; my body cannot handle this weather.

However, I have no right to complain with Frankenstrom barring down on the East Coast.  I hope all my east coast readers are staying safe and dry.  And you’re house has not floated away. If I could, I would totally mail you guys some of these Chocolate Chip Cookie Dough Whoopie Pies.  Eating these by candlelight makes it acceptable to eat three or four of them.  True Story. Enjoy!
Makes 15 pies


  • 1 2/3 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1 tsp salt
  • 8 Tbsp butter – room temp
  • 1 cup light brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 3/4 cup whole milk


  • 1 cup butter, room temperature
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup + 2 Tbsp milk
  • 2 tsp vanilla
  • 2 cups flour
  • 1 cup mini chocolate chips


Whoopie Pies:

Preheat oven to 375 degrees F and line two baking sheets with parchment paper. Set aside.

In a small bowl, whisk together the all-purpose flour, the unsweetened cocoa powder, the salt and the baking soda. In a stand mixture, cream the sugar and the stick of butter on medium speed until light and fluffy. Add egg and vanilla extract, beat until combined.  Turn your mixer to low and add in half the flour mixture then half the milk. Repeat until all the ingredients are mixed in. Pipe the batter onto the prepared baking sheets, 2 inches apart. Bake for 8 to 10 minutes until the centers are set.

In a stand mixer, cream together the two sugars and the stick of butter. Add in vanilla and milk. Slowly add in the flour until incorporated. Fold in chocolate chips. Fill ziplock or piping bag with cookie dough and pipe onto whoopie pies.

Adapted from Cookies and Cups


Rolo Stuffed Peanut Butter Cookie Bars

16 Oct

I wish words would flow freely through my fingers onto the keyboard but 85 percent of the time it’s a struggle.  I wouldn’t call it writers block per say, it’s more like the annoying awkward cousin.  You know whom I am talking about. Every family has one.   They make inappropriate jokes that turn up your lips into a half grimace, half-smile.  It’s exhausting being polite sometimes. Anyways, my point is if I force the words to come out, they end up stilted. So normally when it times to a write blog post, it takes all day.  I get up, work on freelance articles, check on twitter and occasionally write a sentence or two.

Yesterday in the middle of this dance I call writing, I got up and made these Rolo Stuffed Peanut Butter Cookie Bars. Oh man, are they sinful. By the way, new favorite word alert! Sinful. I love how it rolls off your tongue. Am I a nerd or what? Don’t answer that. It’s a rhetorical question people, sheesh.  Moving on, these peanut buttery squares ooze with caramel and the chopped up bittersweet chocolate counterbalances the saltness from the peanut butter. Enjoy!

Yield: 32 bars


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup light brown sugar
  • 3/4 cup creamy peanut butter
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 squares of bittersweet chocolate, chopped
  • 1/2 cup of mini rolos


Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.

In a small bowl, mix together the dry ingredients and set aside. In the bowl of an electric mixer fitted with a paddle, cream together the brown sugar, peanut butter, butter and granulated sugar on medium speed until creamy and light. Then add the one egg and the vanilla extract, mix until combined. Reduce speed to low and add the dry ingredients to the wet batter. Be careful to not over mix. Using a rubber spatula, fold in the chopped bittersweet chocolate. Turn out half the mixture into the prepared pan and press into an even layer. Scatter the rolos on top. Cover with the remaining cookie dough. Bake for 16 to 20 minutes, or until the center is set. Cool completely in the pan on a wire rack. Cut into bars and store at room temperature in an airtight container.

Maple Pumpkin Pie

11 Oct

This was the pie that wasn’t supposed to happen.  It was 8 a clock on a Tuesday night and I was starving.  Munching on an apple, I impatiently stirred a pot of pasta when my boyfriend told me he would be right back, he was out of soda water.  Before I could yell at him to hurry up because I would gnaw my own arm off if I didn’t get a proper meal soon, he slammed the door shut. Two minutes later, he called me from the grocery store.  The man wanted a pumpkin pie and asked if he should buy one.  Why he thought it was a good idea to insult me with such a ridiculous question, I have no idea. So in my most calm voice, I said “ No, I’ll make you one”

Fast forward two hours later; I was on the ground clutching my hand because our new entertainment center slammed shut on my fingers.  With a bum hand, no pumpkin pie action would happen in our kitchen that night or at least I thought.  My boyfriend has the power of persuasion.  He offered to do everything; all I had to do was direct. An offer he knew I couldn’t refuse.  The next morning when the pie wasn’t a soupy mess anymore, I had a slice for breakfast. It was silky smooth with a hint of maple and tons of flavor from the spices.  Perfecto! Enjoy.

Makes 8 servings.


  • 1 8-inch deep-dish pie crust, either store-bought or homemade
  • 1 15-ounce can pumpkin pie
  • 1/2 cup sugar
  • 1/8 cup maple syrup
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of cloves
  • 3 eggs, lightly beaten
  • 1 cup milk


Preheat oven to 375 F.

In a bowl combine pumpkin, sugar, maple syrup, the spices, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate over night.

Adapted from here

Ginger Creme Brownies

4 Oct

I used to hate ginger and avoid it like the plague.  The spicy warmth when you took a bite out of it didn’t sit well with me.  But then I made these brownies and my whole world was changed.  Now, don’t get me wrong, I still hate pickled ginger like the stuff you get on the side of your plate at a sushi restaurant but Ginger Crème Cookies, man those are good.

I picked up a box at the supermarket the other day for no good reason except they where only 2 boxes left on the shelf. Am I the only who does that? Anyways, I figured they where good if everybody else liked them so I bought them.  Half the box was gone in two days.  Ginger Crème Cookies are like an adult Oreo, taken up a notch.  With the last 12 cookies remaining, I decided to stuff them into a brownie.  Best decision ever. You get the richness of the chocolate mixed with the heat of the ginger mixed with the spices.  So good! Enjoy!

Makes 16


  • 1/2 cup (1 stick) unsalted butter, plus more for baking dish
  • 3 ounces bittersweet chocolate, coarsely chopped
  • 1 cup sugar
  • 2/3 cup all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon coarse salt
  • A pinch of cloves
  • About 12 crushed Ginger Creme Cookies


Preheat oven to 325 degrees F. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside.

On medium to low heat, melt butter and chocolate together in a saucepan, stirring until smooth. Remove from heat, and stir in remaining ingredients. Fold in the crushed Ginger Creme Cookies. Pour batter into prepared dish and smooth top with a rubber spatula. Bake for  30 to 35 minutes or until toothpick comes out clean with only a few moist crumbs. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack.

Note: You can find Ginger Creme Cookies in the Supermarket under the cookie section. The ones I used for the recipe were Newman’s Owns Organic-Ginger Oh’s.

Sky High Apple Cranberry Crumble Pie

2 Oct

Sky High Apple Cranberry Crumble Pie has a nice ring to it, doesn’t it? The apples and cranberries are mixed with brown sugar, cinnamon and lemon juice, making it taste like winter. Warm and homey.  You can either use a store-bought pie crust or one you made yourself.  Enjoy!

Makes one 8 inch pie


For the crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • Salt
  • 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

For the filling

  • About 4 granny smith apples
  • 1 1/2 cups fresh or thawed frozen cranberries
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • Salt

For the crumble

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup of whole raw almonds unsalted
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes


Make crust: In a food processor, pulse flour, sugar, and 1 teaspoon salt until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 1 large disk.  Refrigerate until firm, at least 1 hour.

Make Topping: In a clean food processor, pulse together the all-purpose flour, sugar, brown sugar, ground cinnamon and the almonds until it resembles a coarse meal. Add the butter and pulse again until it looks like wet sand. Store mixture in the refrigerator until ready to top the pie.

Make filling:Core and peel the apples. Cut them into slices or wedges and transfer to a bowl. Toss in cranberries, granulated sugar, brown sugar, all-purpose flour, fresh lemon juice, cinnamon and salt.

Preheat oven to 400 degree’s F.

Roll out the pie dough: Remove the disk of dough from refrigerator and roll out on lightly floured surface to 12 inch round. Transfer to 8 inch pie plate. Trim overhang to 1/2 inch; turn edge under and crimp decoratively.

To assemble pie: Transfer the filling to crust, mounding in center. Pack topping over and around the filling. Bake pie set on a rimmed baking sheet for 15 minutes. Reduce oven temperature to 375 degrees. Bake until the crumb topping is golden brown and the juices are bubbling, 1 hour more.

Adapted from here and here

Brown Butter Glazed Ginger Pumpkin Bundt Cake

26 Sep

I am going to tell you something embarrassing. When I tasted this Pumpkin Cake for the first time, I did a happy dance in the middle of my kitchen. It is that good!

A tender interior that is speckled with crystallized ginger and spices with a subtle pumpkin flavor drizzled with brown butter glaze. I hope you do a happy dance upon first bite.  Enjoy!

Makes one bundt cake


  • 2 cups flour
  • 1/3 tsp salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1/2 cups sugar
  • 1/4 cup canola oil
  • 1/4 cup apple sauce
  • 3/4 cup pumpkin puree
  • 1/3 cup milk
  • 1/4  cup crystallized ginger


  • 4 ounces (1 stick) unsalted butter
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 2 to 4 tablespoons whole milk


Preheat your oven to 375 degrees F. Butter a 12 cup bundt pan and set aside.

Whisk together the dry ingredients in a large mixing bowl. In a separate small bowl, beat together the eggs, sugar, canola oil, apple sauce, pumpkin puree and milk until well combined. Add the wet ingredients to the dry ingredients and mix until a batter forms. Fold in the crystallized ginger. Bake bundt cake for 50 minutes or until a toothpick inserted in the middle comes out clean. If it gets too brown on the top, cover with foil. Let cool for at least an hour before glazing.


Brown butter over medium heat until golden brown. When done, carefully pour it into a bowl. Add sugar, vanilla and two tablespoons of milk to the butter and stir until smooth. If glaze is not pourable, add more milk. Use immediately.

Adapted from here

Homemade Oreos

20 Sep

You should always keep Oreo’s in your house.  They are the king of cookies and when a chocolate craving hits, they satisfy your sweet tooth like nothing else. However, there are times when you run out of them. Sure, you can go out to the store and buy a pack of Oreos. But what if you’re in your sweatpants with no makeup and glasses? And getting gussied up seems like a hassle. Well guess what? I have a solution for you.

Making your own Oreos is actually super simple and takes hardly anytime at all.  Also, I might even have to say they are better than the store-bought version.  There are no preservatives and you know exactly what’s going into the cookie. Enjoy!

Makes about 30 (2 inch) cookies


  • 6 tablespoons butter unsalted butter, room temperature
  • 1/2 cup sugar
  • 3 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4  plus 1/8 teaspoons baking powder
  • 1/2 teaspoon chocolate extract
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup coca powder


  • 4 tablespoons unsalted butter, room temperature
  • 1 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract


Cream together butter, both sugars, salt, baking powder, baking soda, chocolate extract and vanilla extract about 3 minutes on medium speed, using a hand mixer or stand mixer. Beat in egg yolks one at a time. Add flour and cocoa and mix until combined.  The mixture will be thick. Scrape down sides of bowl and knead gently. Form a ball then flatten into a disc. If you don’t want to make the cookies now, you can refrigerate the dough for up to a week.

Preheat oven to 350 degrees F.

Roll dough out to 1/8″ thickness. Cut out circles with a 2″ round cutter.  Lift with a metal spatula and place on cookie sheet, close together is fine because they don’t spread much. Knead the scraps of dough together, re-roll and cut out until all or most of the dough is used. Bake 10 – 12 minutes, or until firm to the touch. Allow to cool on baking sheet 5 minutes then remove to wire racks to cool completely.

While the cookies are baking,make the filling.Cream together butter, powdered sugar, vanilla, and salt until creamy and fluffy. You can either use a ziplock bag with a hole in the corner to pipe the frosting on or simply spoon it into the centers.  Place the cookie top back  on and smoosh it down in the center. After filling transfer the cookies to an airtight container and refrigerate for several hours to solidify the filling, give it the proper texture and bond it with the wafers.

Adapted from here

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