Category Archives: dessert

Leftover Cookies


Leftover CookiesTrue confession: I’m a hoarder.

Okay, I’m not a hoarder in the true sense of the word. I have no problem getting rid of the ordinary stuff (although I can’t say the same for my mom who still has every notebook I’ve ever owned since the 1st grade). It’s baking ingredients I always seem to accumulate.

My cabinets are full of peppermint baking bark, chocolate covered toffee, Thin Mints, milk chocolate chips, cocoa nibs, M&Ms and every type of sugar there is. The problem is, I only have a handful left of many of these ingredients. It’s not enough to make more s’mores bars or blondies, but it’s too much to throw away.

Enter the leftover cookie.

I came across this recipe and was ashamed I hadn’t thought of the idea myself. I have a ridiculous amount of random baking ingredients, yet I’m always buying new ones every time I go to the store. Some girls have a shoe or purse problem. I have a chocolate problem.

Deal with it.

Leftover Cookies
Makes about 12 cookies
Recipe adapted from Food52

  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¾ stick (6 tbsp) unsalted butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 egg
  • ½ tsp vanilla


  • 1/4-1/2 cup broken salted pretzels
  • 1/8 cup Rice Krispies cereal
  • 2 graham crackers, crumbled
  • 6 crushed double stuffed Oreo cookies
  1. cookie doughCream together butter and sugars. Once combined, mix in egg and vanilla.
  2. In a separate bowl, combine flour, baking, powder, baking soda and salt.
  3. Incorporate the dry ingredients into the wet. Don’t overmix.
  4. Carefully add in your mix-ins until they are evenly distributed.
  5. Refrigerate for at least 20 minutes. This is so crucial! Then, remove the dough, roll into evenly sized balls and refrigerate for 10 more minutes. You can refrigerate overnight, too. If you do this, be sure to form the dough balls ahead of time or you’ll have to let the dough sit on the counter to soften.
  6. Bake for about 15 minutes at 375 degrees F on two prepared cookie sheets. Be sure not to overbake, or the bottoms will burn.

Feel free to add whichever mix-ins you like…oatmeal, caramel, crushed candy, potato chips. The options are endless! Next time I’m trying chocolate covered pretzels, marshmallows, dried cherries and toffee bits. The only problem is I’ll have to buy chocolate covered pretzels. And then, I just might have some leftover…

Easy Nutella Cookies Are Easier Than You Think


Easy Nutella CookiesIt’s time for an intervention.

That’s what I’ve been told recently, at least. I bake so much that my hands constantly smell like butter. I have a cupcake carrier large enough to hold a medium-sized animal (it was a gift, at least). When I go to the grocery store, I’m constantly stocking up on brown sugar and dark chocolate just in case inspiration strikes. And I Instagram. Like, a lot. So much that my friends tell me I either need to open a bakery soon or slow down before my apartment turns into a real life Candy Land. While I wouldn’t mind having some Gumdrop Mountains in my kitchen, I do like to have an actual life in my spare time.

So, I found these cookies. I had to bake something for a Bachelor viewing party (don’t judge), and I didn’t have much time. Sean needed me. While we all know how much I love me some late-night baking, sometimes I have other things to do. Like being the editor for this awesome site called Chicago Foodies and posting some of my ridiculous original recipes there. If you don’t subscribe to our updates, we probably aren’t friends.

Anyways, I came across this Nutella cookie recipe and figured it would be perfect for a last-minute dessert. It only has five ingredients. What?! No baking soda, or spices, or even butter. Cookies without butter?! It’s madness. But somehow, it works. I hate to admit it, but this Ambitious Kitchen chick is really genius. She has some other cookies that sound okay too, like Nutella Stuffed Browned Butter Chocolate Chip Cookies with Sea Salt and Browned Butter Snickerdoodle Cookies. Browning butter makes everything taste amazing in case you didn’t know this already.

Make these cookies. Follow my one ridiculous sounding rule. Do not eat them straight out of the oven. This isn’t one of those lies your mom told you when you were little to prevent you from eating raw cookie dough. This is real. The cookies have to set and will completely fall apart if you don’t allow them to very thoroughly cool. Their texture is one of the best things about them, so don’t compromise it.

Easy Salted Brownie Nutella Cookies
Recipe from Ambitious Kitchen

Makes 1 dozen cookies

  • 1 cup Nutella
  • 2 tbsp light brown sugar
  • 1 egg
  • 1/2 cup + tbsp all-purpose flour
  • Sea salt
  • THAT’s IT!!!

Combine all ingredients with your mixer (omit the salt). Put your dough in the freezer for 10 minutes. Meanwhile, preheat your oven to 350 degrees F. Remove dough from freezer, and roll into 12 evenly sized balls. The mixture will be very crumbly, not unlike sand. It doesn’t look like cookie dough or anything similarly delicious, but it will be okay, trust me. Space them evenly on two cookie sheets, and press in a pinch of sea salt to top of each cookie. Bake for 8-10 minutes, or until the middle looks set.

The sides of the cookies might look a little thinned or burnt. You can fix that with a spatula as soon as you take the cookies out of the oven. Allow to cool thoroughly before removing from the cookie sheet. Refrigerate and serve cold or at room temperature.

These cookies don’t have a true Nutella flavor, so if that’s what you’re looking for you might want to just grab a spoon and go to town on the jar instead. They’re almost like brownie cookies. The salt is out of this world, and it makes these cookies incredibly addictive.

Eat one of these and try to stop. Then you might be the one who needs an intervention.

Ginger Spice Pumpkin Thumbprint Cookies & The Great Food Blogger Cookie Swap


box of cookiesDesserts pretty much make the holidays for me. I know that sounds lame, but as a Jew and a foodie, there isn’t a ton to look forward to. We don’t have a big Christmas dinner or cookies for Santa, and there is no sipping eggnog by the tree. For me, the reason I love the holidays is the food. Eating lakes with friends, Chinese food with family and baking an insane amount of dessert for my coworkers.

So this year, I decided to get in on the holiday spirit on my own, and when I came across The Great Food Blogger Cookie Swap, I knew I had to participate. Here’s the fun part: each food blogger participant bakes 3 dozen cookies and ships them to 3 other bloggers they are paired with, also receiving 3 dozen different cookies back. Here’s the amazing part: each blogger donates $4 to Cookies for Kids’ Cancer and OXO matches the donation dollar for dollar. As it turns out, getting 3 dozen cookies in adorable Christmas boxes in the mail is also pretty amazing.

The easy part was done. Next came the real decision: what type of cookies to make. It’s pretty apparent from my blog that I’m not one to do anything traditional when it comes to food. I needed something seasonal and not too complicated. I also needed a cookie that could hold up for a few days in the mail. As much as I love to fill things with cream cheese frosting, that was out.

Then it came to me. Gingersnaps! I am a ginger myself, and I love all things flavored with ginger. My fantasy football team even goes by the same name. Somehow, I had never made  a single gingersnap cookie. You can only imagine how much that has changed since I got my hands on some molasses a few weeks ago – the single ingredient standing between me and a lifetime full of gingersnaps.

The recipe I ended up developing wasn’t technically a gingersnap because they really have no snap like the traditional cookie. They turned out with a deliciously chewy interior. And even though they turned out much flatter than a traditional thumbprint cookie, I think they still held the pumpkin filling pretty well. If you want to leave out the filling, I’m sure they would still be (almost) just as delicious.

ginger spice cookiesGinger Spice Pumpkin Thumbprint Cookies
Makes 3 dozen (exactly!)

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup molasses
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 stick butter
  • Turbinado sugar (for rolling the cookies in)

Pumpkin Filling:

  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • 1/4 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 2 tbsp butter, softened
  1. Cream together butter for dough and sugars in a stand mixer or with your hand mixer.
  2. Then, add in your molasses and egg.
  3. In a separate bowl combine your flour, spices, salt and baking soda.
  4. Gradually add in wet ingredients to dry until well-incorporated.
  5. Refrigerate dough for at least an hour.
  6. Meanwhile, make your filling. Mix together the pumpkin and powdered sugar.
  7. Cream in your butter to the mixture, and then add in your spice.
  8. Preheat oven to 350 degrees F.
  9. Roll out dough into small, evenly sized balls.
  10. Then, roll each in turbinado sugar until covered all around.
  11. Push down in the top of the ball with your thumb, creating a small well for the filling. Carefully fill the hole with the pumpkin mixture.
  12. Bake for about 10 minutes, or until cookies are lightly browned and thoroughly cooked in the center.

Cool, and then enjoy!

boxesThe three lucky bloggers who received my cookies were Leila of Belly., Rachel of La Pêche Fraîche and Hannah of FleurDeLicious. I mean, I hope they thought they were lucky. I packed a dozen into each of these adorable boxes, and then in a sugar-induced haze attempted to mail them via USPS priority mail. Like many twenty-somethings, I become very frazzled when I step inside a post office and didn’t know how to handle the flat-rate box/bubble wrap/packing tape situation. So I really just threw them in there and hoped for the best.

I spent all of my money, integrity and patience at the post office, and I wasn’t so sure if the experience would be worth it in the end. But once I saw that first box at my doorstep, I realized how wrong I had been. Getting a package in the mail is one of the greatest feelings. It’s like the feeling you have when you get junk email in your inbox, but the complete opposite. Check out what I got in the mail.

ginger bread man




Chai-Spice Gingerbread Men from Rachel of Passing Daisies

These were actually addicting. Soft on the inside and a great crunch on the outside from the sugar. I ate six basically in one sitting and then I had to remove them from my apartment. It was a dangerous business.



chocolate cherry cookies



Double Chocolate Cherry Cookies from Emilie of Scarborough Food Fair

I was absolutely obsessed with the box that these cookies came in. Like so adorable I almost didn’t want to open it. But then I did. I also loved doing this swap because I found some amazing new blogs to read! I loved the mac ‘n cheese bites she made recently.




crinkle cookies



Chocolate Crinkle Cookies from Courtney Fos

Last but not least were these chocolate crinkle cookies. They looked just like Christmas! They were also in an adorable looking box that I completely tore open. Courtney shares such inspiring stories on her blog about her family, and I loved reading her weekly menus.






I loved participating in this cookie swap, and not only for the cookies I received. It was great hearing from the bloggers around the country who got boxes of my cookies. And most of all, it’s going to be great finding out how much money OXO is donating this year. I think I have a few weeks off before my holiday baking starts, and my biggest goal is to not eat 3 dozen cookies by then. Is that called a diet?

On Thanksgiving


I had quite a bit of writer’s block while trying to start this post. It isn’t because I don’t have anything to say about Thanksgiving. And it isn’t because I have a different favorite holiday. It’s because this one day means so much to me that it’s hard to put it into words.

Growing up, I always looked forward to Thanksgiving because in my family it was a holiday of such tradition. Both sides of my family got together at my parents’ house for one very long meal filled with what felt like unlimited appetizers, an impressive spread for the meal and then a dessert course to make any restaurant menu shudder with jealousy. My mom would fold the napkins at each place setting accordion style  (see picture) weeks before the big day. We generally used plastic plates and got our food buffet style, but the fancy napkins were always key. She wouldn’t fold them that way for any other holiday because – for whatever reason – that specific folding style was special for Thanksgiving.

My grandma would carefully carve the turkey before guests arrived so it was easier for serving. Aunt Sheryl would make her famous stuffing (and slip me an extra-large piece wrapped in foil to save since she knew I loved it so much). Aunt Caryn made her classic green bean casserole. And my other grandma, mentioned in #2 of this post, would bring a giant fruit tray.

I have memories of cutting off hunks of warm brie in puff pastry, oozing out of the shell with jam, and devouring it with greasy fingers. My cousins and I were drunk on sparkling apple cider – or maybe it was the excessive food that made us a little loopy. We’d pile our plates high, eat as much as possible and then retire to my room for our traditional Thanksgiving showing of the movie we watched every year (I will not name it since I’m embarrassed it received a 31% on Rotten Tomatoes). Swearing we would never eat again, we’d laugh at the terrible movie, which has some really famous actors in it by the way. And then we’d hear a call for dessert and go running downstairs as fast as our turkey-laden bodies could carry us.

Today, it isn’t so different. But then again, it really is. I can expect the baked brie, among other appetizers. Sheryl still makes her stuffing, and Caryn does the green bean casserole. Of course my grandma brings the fruit tray, and we still watch that terrible movie (on VHS, no less). And the fancy folded napkins will forever be a staple – that picture was taken just last weekend. But my other grandma passed away a few months ago, so there isn’t anyone to carve the turkey. Or tell me that something I made is too spicy. Or ask for a “tiny piece of everything” from our giant dessert table.

It isn’t going to be the same this year. And part of me feels like she would’ve been okay with that. I’ve sort of started to take over Thanksgiving as my holiday. Each year, I’ve taken on more and more dishes, and my family has given me more freedom to make what I want. At first, my mom was nervous to try anything non-traditional because she thought the picky eaters wouldn’t eat anything. As it turns out, my family is more adventurous than we give them credit for. The spinach artichoke dip will forever be a staple appetizer now, and the brussel sprouts I made last year are being repeated this year. I’m also contributing mushroom and caramelized onion appetizer bites, orange cranberry sauce, creamed spinach and parsnips, a vegetarian mediterranean salad, a raspberry & lemon curd tart and a dark chocolate & salted caramel pie.

As I was chopping onions, roasting vegetables and stirring my lemon curd, I couldn’t help but think what my grandma would’ve thought of everything I was cooking. She was definitely a traditional woman, yet she always told stories of creating new recipes (mock cheese cake…still not sure what that one is) and being adventurous in the kitchen. I know that I get that trait from her. Most of the recipes I’m making this year are new, and I love trying out different dishes on my family each year. I thought Beverly would have particularly liked the salted caramel pie. She was pretty salty herself, although she did have a soft spot for sweets. I haven’t bit into the pie yet, and I’m already getting the feeling I’ll need to share this recipe.

Dark Chocolate & Salted Caramel Pie with Graham Cracker Crust
Adapted from Food & Wine

  • About 2 1/2 cups graham cracker crumbs (should be 1 1/2 sleeves of crackers)
  • 8 tbsp butter, melted
  • 1 tsp vanilla
  • 1/2 cup dark brown sugar
  • Two 14 oz. cans sweetened condensed milk
  • 8 oz. dark chocolate
  • Kosher salt or fleur de sel
  • Optional: 2 cups heavy cream and 2 tbsp confectioners sugar

**Note: This makes one deep dish 9 1/2″ pie. For a regular crust, just decrease the amount of crust you’re making.

  1. Preheat oven to 425 degrees F. Pour your sweetened condensed milk into a 8×8 baking dish and sprinkle with about 1/2 tsp of the salt. Cover tightly with foil.
  2. Put that baking dish into a 9×13, and fill about 1/2 full with warm water, or until it is as high as your milk goes. FYI, there are other ways to make dulce de leche. Check them out here > 
  3. Bake until the milk has thickened, which will take 2-2 1/2 hours. Every 20 minutes, stir and carefully add more water to the bath. It might get a little lumpy, but that’s okay.
  4. When it is done – and it will thicken more upon standing – remove from oven and turn oven down to 350 degrees.
  5. Crush your graham crackers in a food processor for a uniform consistency. Add in your sugar and vanilla. Press down onto pie pan so that crust is evenly distributed.
  6. Bake for about 10 minutes, or until lightly browned.
  7. In a double boiler, melt your chocolate until smooth. Pour evenly onto the pie crust. Let sit, and then refrigerate to cool.
  8. If you want to top with whipped cream, just whip together your cream and sugar until light and fluffy.
  9. Once your pie has cooled, pour in your caramel. Note that if you refrigerate it, it will set. You can microwave for a few minutes to make it more fluid.
  10. Top with a bit of the salt, and spread with whipped cream if you want. Refrigerate at least 4 hours before serving.

This Thanksgiving, we’re drinking wine instead of cider, enjoying my aunt’s homemade bread and skipping the store-bought appetizers at my request. I don’t know who will be carving the turkey; I know there will be one. And I don’t know about you, but I’ll be camped out at the dessert table waiting for some salted caramel pie.

My Favorite Kind Of Sandwich


It’s no secret that I’m into ice cream. When anyone asks me what my favorite food is, mint chocolate chip ice cream is the obvious answer. My obsession knows no boundaries. I’ve trudged through snow in Madison to get a scoop of orange custard chocolate chip, hands frozen and teeth chattering. It’s always worth it.

Lucky for me, my roommate shares a similar affinity for mint ice cream. Coincidentally, she and I also both like Whole Foods cranberry tuna, baked eggplant pasta, bangin’ bartha, Lou Malnati’s…this is a long list, so I’ll stop there. So when her birthday rolled around a few weeks ago, I knew what I had to make for her. I’ve had my eye on Smitten Kitchen’s ice cream sandwich recipe for some time, and her birthday was just the occasion for it.

This is a classic sandwich cookie recipe, so you can really use any flavor ice cream. Mint chocolate chip just happens to be the best, so I would recommend that. It’s more of a crunchy cookie rather than a traditional soft one, but it definitely does the job. I used Trader Joe’s mint chocolate chip and dipped the finished sandwiches in crushed Oreos. Just the right finishing touch.

Ice Cream Sandwich Cookies
Recipe adapted from Smitten Kitchen

2 2/3 cups (335 grams) all-purpose flour
2/3 cup plus 1/4 cup  unsweetened cocoa powder
2 1/2 sticks unsalted butter, softened
1 cup granulated sugar
1 teaspoon salt
2 large egg yolks
1 tablespoon vanilla extract

  1. Preheat oven to 350 degrees F. Sift cocoa powder into a bowl with the flour. It is always very lumpy and hard to mix in, so I would recommend this step.
  2. Using the paddle attachment of a stand mixer (you can use a hand mixer if that’s all you have), cream together the butter, sugar, salt and vanilla until fluffy. Add in the egg yolks.
  3. With the mixer on low, slowly add the flour in, and scrape down the sides of the bowl.
  4. Put your bowl of dough in the freezer for about 15 minutes, until it is easier to handle.
  5. Roll out your dough into a square onto a lightly floured surface. You want it to be very thin, just about 1/4″ thick.
  6. Using a paring knife, cut a square around the edges of the dough. Cut that in half and, depending on how much your dough was rolled out, cut those halves in half again. Since this is a sandwich, you want to make these pretty small, so err on the smaller side. Make sure as you’re cutting these they are evenly sized so that the sandwiches have pairs.
  7. Using a knife, chopstick or similar object, poke holes into the cookies like a traditional ice cream sandwich.
  8. Bake for about 18 minutes. Cookies will be firm to the touch. Allow to cool thoroughly before making any sandwiches.
  9. Get out your gallon of ice cream. You shouldn’t have to let it sit at all. Put one scoop of ice cream in between Saran wrap, molding it into a flat, square shape. Very carefully put the ice cream in between two of the cookies, individually wrap and freeze immediately. You may need to break while you’re making these to put the ice cream back into the freezer so it doesn’t melt.

The ice cream sandwiches didn’t hold a birthday candle very well, but I think that was okay anyways. I made them a bit to large, so slivers have been slowly disappearing from them. It’s kind of like a never-ending birthday in our freezer – which is fine with me any time of year.

How to Be a Good Baker in 5 Easy Steps


These were a disaster. Not a surprise considering I forgot the butter and then burnt them. My co-workers still managed to eat basically the entire pan.

I figured it was about time to attempt to answer the age-old question, “Just what makes a good baker?” I’m technically no authority, and I’m certainly not perfect myself. On top of that, I’ve been having a bit of a rough patch when it comes to baking. I’ve come to realize that we all make mistakes. Mine just come in a 9X13 pan. Burning cookies and altogether forgetting ingredients was just the start of it.

These hardships made me realize just what it takes to be a truly good baker. Some of this list is a matter of opinion. And some of it is not. I’ve always thought that taste is not necessarily subjective. I mean, who wouldn’t like one of these?

1. An ability (and willingness) to follow directions

This is absolutely one of the main fundamentals of baking, and anyone who tells you different is completely lying to you. I would never do that, even for the last scoop of Baskin Robbins mint chocolate chip ice cream. Just leaving out a teaspoon of an ingredient can break your recipe. Salt, baking powder, baking soda – these are all crucial ingredients that you absolutely cannot leave out or mis-measure. As it happens, I am extremely bad at following written directions, and it causes me so many problems in the kitchen. However, that leads me to #2…

2. Creativity

A wise man once said, if you know how to bake one thing well, you’re golden. While this is actually sort of true (especially if you’re a guy), that doesn’t make you a good baker. Let’s take my grandma for example (don’t worry, she doesn’t know how to use the internet so it’s okay). She makes some killer homemade brownies. They’re chocolatey, just fudgy enough and have at least an inch of powdered sugar on top. She makes them so well, yet she has tricked us all into thinking she’s a serious baker. To be honest, I don’t think I’ve ever seen her bake anything else in my life. Yet she’s just so cute that it really doesn’t matter. I, on the other hand, do not have such a luxury. I’ve put chocolate covered potato chips in cookies and baked brownies with a pretzel crust. Some of it has worked…and some of it really hasn’t. But you need to dare to try.

3. Keeping calm and…substituting

In a perfect world, you have all the ingredients you need at all times. You’re always fully stocked with plenty of flour, spices, eggs, brown sugar and (seriously don’t forget the) butter. I hate to break it to you, but this world is not a perfect place. The other day in the middle of making doughnuts I realized I had NO OIL. In case you weren’t aware of how frying works, oil is fairly necessary. I had to force myself to remove my apron, change into workout clothes and head over to my gym simply because I couldn’t face the shame of going to CVS yet again that day for baking ingredients.

Most of the time I find myself using orange juice for milk in my pancakes, sweetening with maple syrup or honey instead of brown sugar and using whatever fruit I have on hand. Sometimes it just doesn’t work. One time I legitmately cried because I messed up my pancakes (twice). Hunger can do that to you. But other times you find a fix that works better than the original recipe.

4. A Baker’s Intuition

I’m pretty sure there is a term called “Mother’s Intuition”, and it may or may not be diaper-related. I’m slightly unclear. Well, Baker’s Intuition is more or less the same. Sometimes you just get the feeling that something is wrong. You feel like you left out an ingredient…or it actually looks like you may have. This happens to me all the time. I look at my batter and think, “Last time I made this it was much creamier. Did I do something wrong?” I often finish my recipe without a second thought, and only when I put my pan in the oven do I realize that the butter I was supposed to add in is sitting in the microwave.

It’s a sad day when you ruin an entire batch of something by forgetting one simple step. Double check your recipe, and even if you are making substitutions be sure that your proportions are still right. When I made my doughnuts I thought that the batter was far too running and then realized I left out an entire cup of flour. Look at what you’re making and taste before it hits the oven.

5. Learn the Basics

To be not just a good baker, but a great baker, you have to learn some of the basics, or really the secrets, of the trade. Here are a few of mine:

  • If your cookies keep burning around the edges, that’s because your butter isn’t cold enough. I swear by freezing my dough for at least 30 minutes before baking.
  • No matter what the recipe says, always spray or butter your pan. Unless you own a Silpat baking mat (which you should), and in that case never spray your pan because it will damage the silicone.
  • That cake might seem pretty much cooled, but you’ll realize that it isn’t as soon as you start to frost it. Seriously cool that thing before even attempting to frost it or you’ll have one hot mess. I’d even say to briefly freeze it to prevent any crumbs from getting mixed into the frosting.
  • Listen to Ina Garten because she’s basically always right. When you have that many gay men fawning over you, I will believe everything you say, too.
  • Make your cookies the same size if they are on the same pan, or some will burn and others will be undercooked.
  • Cupcake wrappers are always a good idea.
  • Buy good quality chocolate. It makes a tremendous difference in whatever you make.
  • You will not get salmonella from eating raw cookie dough. Ignore what your mom said. Just do it.

On Challenging Yourself (with Brownies)


Not eating from the candy drawer at work, remembering to feed my goldfish (yes, I still have a goldfish) and taking the stairs when the elevator is constantly broken in my building – these are the challenges I face every day. Sometimes I like to throw some other curve balls in there just for fun. And because apparently the world is out to get gingers, I really have to be extra tough. These are the other challenges I’ve faced recently.

  1. Avoiding heat exhaustion/sweat overload/general uncomfortableness
    In case you are blissfully unaware, it’s uncontrollably hot outside, and it has been so on and off the past few weeks. Considering the fact that I don’t have central air (and am hot all the time regardless), this heatwave hasn’t been ideal for my overall well-being. I basically try to vacate my apartment as much as possible and then retreat to my room for sleeping purposes and the general enjoyment of my A/C window unit. Which leads me to #2…

  2. Summer baking hours
    I’m just not feeling like myself lately because I’m physically unable to bake in the climate that my kitchen has acclimated to.  You know the saying, “I put my blood, sweat and tears into this.”? That would be me, literally. Only more of the middle one.

  3. Turning on my oven on Saturday
    Was I crazy?? I actually turned on my oven Saturday (WHILE THE SUN WAS STILL OUT) to bake something. I obviously was a baking emergency to even consider doing such a thing. I had to bake Abby a birthday treat, and I decided on caramel brownie bites with caramel buttercream frosting. They were this good. And yes, that is caramel oozing out of the center. The whole situation felt like a hot yoga class. I was in my workout clothes for a reason. And instead of my apron, I threw on a sweat band for good measure. No, I’m not kidding.

  4. Melting caramels (is not as easy as it sounds)
    If you do decide to make this recipe, you won’t regret it. But you will regret not following my recipe for the buttercream frosting. Firstly, I don’t think I’ve ever melted caramels before, and it’s a dangerous business. I’m the kind of girl who likes to do everything the hard way, so I tried melting them down on the stove. DON’T DO THIS. It’s just silly.

    You can use a double boiler, but that’s really a waste of time. You’ll want to microwave about 15 caramels with 2 tbsp milk in 30 second increments until they are melted. Stir together and let sit for just a few minutes to cool. Meanwhile, cream together 1 1/2 sticks of butter. Add in 1 cup of powdered sugar, 1 tsp salt, 1 1/2 tsp vanilla and 1 tsp cinnamon. Slowly incorporate the caramel sauce. Your buttercream will melt slightly – just throw it in the fridge for a bit, and it’s fixed.

  5. Not eating all the brownies
    I only brought 8 of the brownies to dinner since I didn’t want to have leftovers, meaning there were about 10 left in my apartment (this is not including the one I already ate). I could have kept them all for myself, but I am a thoughtful (and hopefully skinnier) person so I gave the rest to Abby. Minus the two I kept for myself.

    Also, do NOT refrigerate these brownie bites. The caramel will solidify and you’ll chip a tooth or something. Thankfully, I did not. But that’s only because the second I removed it from the fridge the heat of my apartment instantaneously began to melt it.

  6.  Avoiding all social media for a day
    Not all of my challenges have to involve food…right?  Last night I really wanted to write this post, but I also really wanted to go on Facebook. And Twitter. And Pinterest. So, yeah it didn’t happen. I made a vow to avoid social networks for one day, just to see if I had the willpower and to actually get something done in my life. I had to go on Facebook today because, umm that’s sort of my job. The Marley Viewpoints account really isn’t that interesting though. And then I had to go on Pinterest just for like a second to pin this recipe for chocolate covered chocolate chip cookie dough balls. And obviously again just now to find the recipe. That Pinterest really is a time saver, though.

    Anyways, it’s really, really hard. Because I don’t necessarily feel like I’m missing out. I just don’t want to forget anyone’s birthday or be a day too late to untag a seriously awful photo of myself like chugging strawberry-rhubarb pie (the dessert…not shots) and chasing it with some nutella poundcake. Not that this photo exists or anything. It’s really a healthy cleanse, though, and I feel like a more productive (sane) person.

This heat is really not helping my sanity. I do sort of feel like I’m on a diet against my own will. On the plus side, I may start experimenting with cooking straight on my countertop, no oven required. Hey, I’m moving in month, so anything goes.

Why A Cookie in a Cookie Makes So Much Sense


Cookie dough in a cookie cup…sounds crazy, right? It sounds amazing. And it was, when I made it for the birthday party Sarah and I had last weekend. She requested a batch of my s’mores bars, which I made for her actual birthday. She also requested that I write a post about her. A little presumptuous that I’d want to write something about her, don’t you think?

I figured these cookie dough cookie cups would be appropriate for our party considering how much Sarah loves the cookie monster cupcakes from Sweet Mandy B’s. Check them out if you haven’t yet. But the dessert was perfect in a different way. I started thinking that maybe the two of us are kind of like the cookie and cookie dough.

From the outside, the two aren’t the same at all. They taste different, and they look different. Mom always tells you not to eat one of them (I think we all know who the bad influence is in this metaphor). And the other is a dessert classic (not to toot my own horn or anything). But on the inside, these two couldn’t be more similar.

They have all the same ingredients. They like reality TV, old school R&B and could always go for a slice of Domino’s on a hot summer day…We’re not talking about the cookies anymore in case you missed that transition. Separately, the cookie and cookie dough are both delicious. But together? They’re seriously amazing. It’s kind of dangerous leaving the two of them together. Things can get weird.

On that note, here’s the recipe, which you should definitely make because it’s super easy. It calls for a lot of butter. Just throw it in there and pretend you didn’t see anything.

Cookie Dough Cookie Cups
Adapted from Cookies & Cups (what an appropriate name)

Makes about 24

Cookie Cups: 

  • 1 cup unsalted butter at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 1/2 cups all-purpose flour
  • 2 cups dark chocolate chips (I used chopped up chocolate, but you can use whatever type you prefer)

Cookie Dough:

  • 1 cup butter, room temperature
  • 1 cup packed light brown sugar
  • 1/4 cup milk
  • 2 tsp vanilla
  • 2 cups flour
  • 1 tsp salt
  • 2/3 cup mini chocolate chips (the original recipe says these are optional but I disagree. Go out and buy some)
  1. Preheat your oven to 350 degrees F. Put cupcake lines into your muffin tins.
  2. Starting with the cookie cups, cream together the butter and sugar. It’s more helpful to have a stand mixer, but a hand mixer is fine, too. Keep the bowl out after you’re done so you can make your cookie dough without having to wash dishes.
  3. Next, add in the eggs and vanilla until mixture is smooth.
  4. Slowly add in your dry ingredients until well incorporated. Fold in the chocolate or chocolate chips.
  5. Fill your cupcake liners with the dough so they all are about halfway full. You’ll have to press it down a bit so it’s evenly distributed.
  6. Bake for about 12 minutes, or until lightly browned on top. The cookie cups with be soft in the middle when you remove them from the oven but that is good. They will harden upon standing. When they’re done, immediately press down in the middle of each of them with a spoon, forming a well for the cookie dough. Let cool at room temperature or refrigerate for at least 30 minutes.
  7. Now, onto the cookie dough. In your same bowl, cream together butter and sugars.
  8. Add in the milk and vanilla.
  9. Then, incorporate the flour and salt. Stir in your mini chocolate chips.
  10. Once the cookie cups are fully cooled, fill each with the cookie dough. You can use a piping bag if you want to be fancy, but a spoon works just fine.
  11. Top with a garnish of mini chocolate chips on top of the cookie dough. Serve immediately.

I couldn’t ask for a better partner in crime or a better friend to share my birthday with. I have a feeling we’ll be celebrating many more birthdays together – with many more desserts to come. This post is proof I actually baked a dessert for our party…I have a feeling Sarah might not remember.

Cookies in Cupcakes…and with Potato Chips


I’m starting to think the tremendous following my blog used to have has fallen off because my recent posts have been – as some would say – sentimental. It’s hard to suppress how naturally funny I am, so these were some very challenging posts to write.  It’s kind of hard to do post dedications without getting a little bit mushy.

These chocolate chip cookie dough cupcakes need no dedication. Shout out to Moira because if it wasn’t for her birthday, I wouldn’t have had a reason to bake. Although, do I ever really need a reason? I absolutely love raw cookie dough. When I was little I would get Dairy Queen cookie dough  blizzards and sneak store-bought cookie dough out of the fridge. Honestly, I still do both of these things…but without access to a Dairy Queen or my parents’ refrigerator, I had to come up with another way to satiate my craving.

The cupcakes themselves didn’t quite live up to my expectations. The dough is pretty much completely baked on the inside, as that often happens when you put things in the oven. Should’ve thought that one through in advance. In the future, I would prefer to add in the cookie dough after the cakes have baked. As a result, the real star of the show (aside from the unreal frosting) were the mini chocolate covered potato chip cookies that adorned the cupcakes. If you do want to make the cupcakes, check out the recipe here.

Now, onto these cookies. I posted the cookie recipe that I had fallen in love with on Chicago Foodies some time ago. The milk chocolate chunk hazelnut cookies were actually incredible if you like nutella (and who doesn’t??? Of course you do). So I figured the milk chocolate covered ruffle potato chips from Trader Joe’s wouldn’t make a bad addition either. The result was incredible. The sweet chocolate with the salty chips. The crunch from the chips and the turbinado sugar. Unspeakably good.

If you make them full size, you’ll get better results because of the amazingly chewy inside of the cookie compared to the crunchy edges. The small version is way better for sharing and just adorable.

Chocolate Covered Potato Chip Cookies
Makes about very 14 large cookies or 40 minis

*Note: Account for time to freeze the dough. These do not bake immediately.

2 cups all-purpose flour
3/4 cup unsalted butter
1/2 tsp baking soda
1 tsp salt
3/4 cup turbinado sugar (can substitute brown sugar)
3/4 cup white sugar
2 tsp vanilla extract
1 egg
1 egg yolk
1 bag milk chocolate covered potato chips, Trader Joe’s

  1. Mix together flour, baking soda and salt in a small bowl.
  2. In a separate large bowl, melt the butter. Immediately add in your sugars and stir. The turbinado sugar will mostly dissolve, but you’ll still get a little crunch in the cookie.
  3. Add in your egg and egg yolk, and then the vanilla.
  4. Stir in your dry ingredients into the wet. Then, chop the chips into small pieces. You want to make them very small, especially if you are making the mini cookies. Fold the chips into the dough.
  5. Get out a prepared cookie sheet, and roll out evenly sized balls, either small or large. If you’re making the cupcakes, you can make the 12 small cookies and the rest large. The dough will be greasy because of the melted butter. Don’t worry – this is a good sign. For larger cookies, slightly flatten the dough balls, and place all on the cookie sheet close together, as this pan is going in the freezer.
  6. Leave pan in the freezer for 30-45 minutes. Meanwhile, preheat oven to 400 degrees F for large cookies, 375 for mini.
  7. Remove pan from freezer and space out dough on at least two cookie sheets. They spread out a lot when baking. Bake for about 14 minutes for large cookies, 12-13 minutes for minis, or until slightly golden brown on the edges. They probably will look puffy and not done, but they will firm up upon standing.

After you remove them from the oven, let them cool thoroughly before moving them off the cookie sheet. If you skip this step you’ll wind up with potato chip chunks falling all over the place. It’s hard not to like these cookies since potato chips are a pretty universally liked food. And so are cookies, I think.

Make these if you want to really impress someone. Or you want someone to like you. Or you’re really sorry for something. Or you’re just hungry. Hey, Trader Joe…can you send me some more of those chocolate covered potato chips, please? With a cookie dough cupcake on the bottom?

Getting S’more Perspective


We all know that life can be disappointing. Sometimes everything seems to be going our way, and just as we turn the corner, it all comes crashing down. Maybe they’re out of marshmallow fluff at every grocery store, you don’t have any milk to make pancakes on Sunday morning and your roommate keeps eating your overripe bananas (banana bread is tough work). Things could be worse.

Sometimes bigger things make us feel like the world is ending. A breakup. Another job interview failure. It’s hard to see that these things are stepping stones towards the bigger picture. I read a book recently that changed all that. “Sarah’s Key”  tells the story of a little girl torn from her family during the Holocaust. At some point while I was tearing up and turning pages, I realized no matter how hard life seems at times, things could be worse.

We have friends. We have family. And, of course, we have food. I guess this post isn’t for one particular person but instead serves as a reminder to appreciate everyone in our lives. Family who put up with us no matter what, coworkers who brighten up our lives 5 days a week, and friends who make the weekends worth living for.

These s’mores bars are a pretty awesome way to show your appreciation for the special people in your life. They are dense, gooey versions of the childhood favorite, and I haven’t come across anyone who didn’t love them. They’re not too rich, meaning they’re also dangerously addictive. The bar itself tastes like a graham cracker flavored cookie, and the touch of cinnamon really enhances the flavor.

S’mores Bars
Adapted from Lovin’ From the Oven 

3/4 cup butter, softened
1/2 cup brown sugar
3/4 cup granulated sugar
1 large egg + 1 egg white
1 1/2  + 1/3 cup all-purpose flour
1 1/4 cup graham cracker crumbs
1 tsp cinnamon
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp salt
2 king size chocolate bars (I used Hershey’s dark chocolate)
1 12 oz. container marshmallow fluff

  1. Preheat oven to 350 degrees F. Spray a 9×9 square baking  pan.
  2. Cream together butter and sugars until fluffy. Then, add in eggs and vanilla.
  3. In a separate bowl, combine flour, baking powder, salt and cinnamon.
  4. Using your mixer, slowly incorporate your dry ingredients into your wet.
  5. Press half the dough evenly onto the bottom of the pan. If you’re not sure how much is half. err on the cautious side because you don’t want to run out of dough for the top.
  6. Next, lay the chocolate bars on top. Evenly spread the fluff over them.
  7. Press the rest of the dough on top, making sure none of the fluff is peaking through. I found it easiest to flatten chunks of it in my hand first, then adding it carefully on top. Bake for about 30 minutes, or until top is lightly browned.

I learned my lesson the hard way – make sure you let these bars thoroughly cool before cutting them. Or you will have a big mess on your hands…not unlike real s’mores. Putting the pan in the fridge first works best. Make them now and make them often. People will think you are a baking genius.