can you even make that in a cupcake?

Cupcake número tres in the catch-up-on-recipes-while-I-move is German Dark Chocolate: Coworker: my birthday is this week (hint, hint) Me: Happy Birthday! Do you want cake? Coworker: duh Me: What’s your favorite? Coworker: German chocolate Me (outloud): Consider it done! Me (in … Continue reading

the only three things i’ve accomplished today


My to-do list for today is a mile long and involves things like laundry and homework. Baking and naps and movie-watching are not on it. So naturally, those are the only three things I’ve accomplished today.

It’s beer-brewing day for Husband and I always try to have a little something sweet for he and his brew buddy to enjoy. Since I had already made berry cake this week, I wasn’t in the mood to get fancy but wanted to try something new. The boys’ favorite cookies are twix ones so I decided to take the same basic idea but with a twist.


When Husband and Brew Buddy were left to their own devices last fall and wanted treats, I walked them through making chocolate shortbread via Skype but this way my first attempt at actually baking this recipe, not just directing through a computer screen. “Okay, more sugar.” “Less chocolate.” “That looks done, I think”

I’ve started putting coarse salt on my chocolate chip cookies and Husband loves it so I figured I’d throw it in this time too. The men-folk gave these two thumbs up.


salted caramel dark chocolate cookies

baker’s note: I’ve always been confused about cocoa. Dutch-Process? Unsweetened? Isn’t it just all chocolate? Apparently not. After a little research, I came across this simple explanation and when to use each kind. Just a little tidbit for you.
1 C butter, softened
1/2 C pure cane white sugar
1 tsp vanilla
pinch salt
1/2 tsp baking powder
1 2/3 C flour
1/3 C dark chocolate cocoa powder
Rolo candies, unwrapped
coarse salt (for sprinkling)

1. Preheat oven to 375
2. Cream butter, sugar, and vanilla together.
3. Gradually sift in salt, baking powder, flour, and cocoa and stir until dough forms. If you have the patience, now is an excellence time to refrigerate the dough. If you don’t, then carry on but know your cookies won’t hold their shape as well.  You can tell from the photos that I fall firmly in the latter category.
4. Take a little less than 1 Tbsp of dough and form it into a ball around a Rolo candy.
5. Place on cookie sheet and sprinkle sparingly with coarse salt.
6. Bake at 375 for 10 minutes or until cookies begin to look dry.
7. Allow to cool and serve to someone who loves chocolate.


once upon a time

Here’s a little story from my kitchen to yours:


Once upon a time in a kitchen far, far away, a little baker put on her apron and a pot of coffee and got ready for some baking. She was so excited because this was going to be a great day. She was trying a new recipe for gluten-free chocolate cookies and company was coming over for dinner. All of her favorite things!


So she whipped and mixed and baked. And whipped and mixed and baked again. Hmmmm….this little baker was confused. Her cookies didn’t look at all like the cookies in the picture. Hers were just goo. She sampled and tasted and found them yummy but not at all like the cookies she had envisioned. Company was coming soon and she didn’t have any cookies to serve them! This had never happened to her before! What was a little baker to do?


“Chocolate chip cookies,” she thought, “I can’t mess those up!” So she rushed and mixed and whipped up her favorite chocolate chip cookie dough. Now she had two batches of dough but still no cookies! The fudgy dough she had was too delicious to throw out but she didn’t know what to do with it.



Then the little baker had an idea: MOLTEN CHOCOLATE COOKIES! The fudge dough needed to be inside the chocolate chip cookie dough. It would be perfect!


She thought of two ways to do it: like traditional cookies where she rolled the chocolate chip dough around the fudge, or make them in layers in a mini muffin tin, which was even better!


The smell of baking cookies filled the kitchen and all was right in the world of the little baker. They were golden brown just as the company walked in the door. The little baker served her cookies and then took off her apron.


When she turned back around, the cookies were gone! But everyone’s tummies lived happily ever after.


molten chocolate cookies

baker’s note: since these happened by accident, you’ll probably want to find a less complicated way to make the chocolate fudge but this way turned out delicious. Just saying…

chocolate “fudge”: (from divine baking)
1 C bittersweet chocolate chips
2 Tbsp Kahlua
2 tsp instant coffee
2 egg whites
1 C powdered sugar
1/3 C dark cocoa
1 Tbsp cornstarch
pinch salt

1. Melt chocolate chips in a microwave safe bowl in microwave. Stir in Kahlua and instant coffee. Blend until coffee is dissolved and cool slightly.
2. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture is shiny and resembles soft marshmallow creme.
3. Whisk together powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
4. Stir in lukewarm chocolate mixture.
5. Refrigerate dough until ready for assembly.

chocolate chip cookies:
I recently changed my chocolate chip cookie recipe from my standard Toll House favorite to the recipe from My Baking Addiction because I love the cake flour. Head on over here for the recipe and directions. You won’t regret it!

1. Preheat oven to 350. Grease and flour mini muffin tin.
2. Press approx 1 tsp of chocolate chip cookie dough into bottom of each well.
3. Place a ball of fudge on top, about 1/4 tsp
4. Roll about 1/2 to 1 tsp of chocolate chip cookie dough into a ball and place on top. DO NOT FLATTEN. Unorthodox, yes but this is important so that your “cookies” don’t sink in the middle.
5. Bake at 350 for 10-13 minutes or until starting to brown. Allow to cool in pan for 3 minutes then move to wire rack to finish cooling.