Friday, September 20, 2013

Double (Trouble) Chocolate Cookies

These cookies are so chocolately, so chewy, and oh-so yummy. They're made with rich cocoa powder and milk chocolate chips. They're guaranteed to satisfy your chocolate craving!

Double (Trouble) Chocolate Cookies
You'll need:
  • 1 stick plus 1 tablespoon unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/8 cups unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups milk chocolate chips
1) Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2) In a stand mixer, add butter and sugars & mix on medium speed until creamy, light and fluffy.
3) Add egg, and beat until well incorporated. Add the vanilla extract and beat until they are well incorporated.
4) In a separate bowl, combine the flour, cocoa powder, baking soda and the salt with a whisk.
5) With the stand mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. You only need to mix until everything has combined.
6) Add the chocolate chips to the batter then use a spoon or spatula to stir in the chocolate.
7) Drop cookie dough by rounded tablespoonfulls onto baking sheet (or use a medium cookie scoop). Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry.Transfer to a cooling rack and cool completely.


Thursday, September 19, 2013

When life gives you ripe bananas...

Make Banana Chocolate Chip Muffins!

You'll Need:
1 cup granulated sugar
1/2 cup butter, room temperature
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2/3 cups of your favorite chocolate chips
3 over ripe bananas, mashed


Preheat oven to 350 degrees
1. Cream together butter and sugar.  Add in eggs and mix well.
2. Mix in flour, baking soda and salt.  Mix well.  Stir in vanilla extract.
3. Fold in mashed bananas and chocolate chips.
4. Spoon in to greased muffin tin.  Each muffin slot should be about 2/3 full.
5. Bake at 350 for 18-22 minutes.

Sunday, September 15, 2013

Lavender Scented Cupcakes with Perfect Buttercream Frosting

These lavender cupcakes are simply elegant. They're buttery and subtly scented with dried lavender flowers. They're perfect for afternoon tea or just about anytime!

Lavender Scented Cupcakes

½ cup sugar

¼ teaspoon dried lavender flowers

1 stick unsalted butter, at room temperature

2 eggs

1 cup self-rising flower

2 tablespoons milk



1)      Preheat oven to 350 degrees. Line cupcake pan with 12 cupcake liners.

2)      Put sugar & lavender flowers in a food processor & process to combine.

3)      In a stand mixer, beat butter & lavender sugar until pale and fluffy.

4)      Beat the eggs into butter mixture, one at a time. Sift in flour & mix in milk. Do not over beat.

5)      Spoon mixture into paper liners. Bake for about 14-18 minutes. Until golden brown and tops spring back.

6)      Transfer to a wire rack and cool completely before decorating.
Perfect Buttercream Frosting

6 tablespoons unsalted butter, at room temperature

2 cups confectioner’s sugar, sifted

½ teaspoon vanilla extract

pinch of salt

2 tablespoons heavy cream

lavender food coloring


1)      In a stand mixer, beat butter on medium speed until smooth.

2)      Add confectioner’s sugar, vanilla & salt and beat on low until just combined. Increase speed to medium & beat until smooth.

3)      Add heavy cream and food coloring & beat until light & fluffy, about 2 minutes.

4)      Pipe frosting on cooled cupcakes & top with sugar pearls (optional).

So pretty! Enjoy!