#40 Oatmeal Chocolate Chip Cookies

Comfort food is really important in all of our lives. It’s that food that you don’t think about the calories or how many sticks of butter is in it, and you just eat, enjoy and escape from what is plaguing your mind.

I know quite a few people right now that are in need of some comfort food. This post goes out to Libby and her soon-to-be mother-in-law, Evan and his Uncle, Mrs. Frank (my favorite High School English teacher) as she battles cancer for the second time, James for his long journey to Taiwan, and Jennie from In Jennie’s Kitchen as she recovers from a loss, as well as anyone else who needs a little love.

One of my comfort foods is Oatmeal Chocolate Chip cookies, but specifically my Oatmeal Chocolate Chip cookies. There is something about this recipe that is so different from the others. It is like a hardy version of a chocolate chip cookie. These are a full proof guarantee to comfort as you sit on the couch and watch The Real Housewives of whatever or the Food Network for a few hours.

If it wasn’t enough that the cookies are amazing, the dough to these cookies is so tasty I always have trouble when it comes to not eating it. I lack self control when I am near this dough so I try and bake these earlier in the day and not near dinner…

Fresh out of the oven

These lasted about 3 minutes


I hope you make these for the people in your life that you love and care for, and for the people who need a little comforting in their lives.

James – I know you have been dying for this recipe for 2 years now. Well here you go 🙂 Use it well.

Oatmeal Chocolate  Chip Cookies

Makes 3 Dozen


1 ¼ cups butter
¾ cup brown sugar
½ cup sugar
1 egg
1 teaspoon vanilla
1/8 cup milk
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt [1/2 if salted butter]
1 teaspoon cinnamon
3 cups rolled oats
2 cups chocolate chips


Preheat oven to 375° F.

In the bowl of an electric mixer, mix together butter and the sugars until creamy. Add in egg, vanilla and milk. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Add in flour mixture to butter mixture until combined. Mix in oats, then chocolate chips. Using a spatula or spoon, stir together dough to make sure all the chocolate chips are evenly spread out and not sitting at the bottom. Drop tablespoons onto an ungreased cookie sheet. Bake for 11 minutes.




#39 Chocolate Cupcakes with Peanut Butter Frosting

First off, welcome to my new blog! I worked really hard to personalize it and make it very “me”, so I hope you like it. :)! Make sure if you are subscribed to my old blog that you re-subscribe to this one!

Now to the food…

Chocolate + Peanut Butter = The Best Ever.


Honestly, it is one of my favorite combinations, so when I saw these cupcakes online I knew I had to try it. These cupcakes are a basic chocolate cupcake with a smooth peanut butter inside, topped with silky peanut butter cream cheese frosting. Not only was I baking my favorite combination, I was also baking with one of my favorite people, Danielle!

This is Danielle. You’ve seen her before 

Chocolate cupcake with a little ball of peanut butter goodness baked in the center

Me frosting

Chocolate Cupcakes with Peanut Butter Frosting

Recipe from Annie’s Eats.

For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

Preheat the oven to 350° F.  Line two cupcake pans with paper liners.

For the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

For the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

Spoon about a tablespoon or so of batter into each of the cupcake liners.  Then, place a ball of the peanut butter filling in each cupcake liner and top with the remaining batter so that all the cups are filled, 3/4 full.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer out of pans to let cool completely.

For the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.






#38 Chocolate Caramel Cream Pie

My apologies for the delay. I just realized that I have not turned my computer on in 4 days, and if you know me that is kind of crazy.

Last week I made this Chocolate Caramel Cream Pie out of the Martha Stewart Pies and Tarts cookbook that my lovely friend Danielle got for me. I went through the book and have put Post-it notes on a ton of pages that I want to make, to the point where the Post-it notes are almost pointless because they’re every other page. This pie actually caused a lot of grief on multiple levels, but I think there was just something going on and the kitchen gods were not wanting me to have an easy time or something.

Day 1: First, I made the dough and wrapped it up and put it in the fridge. Then, I started looking through the recipe and realized that the pie needs 5 hours to refrigerate and I was starting at about 7:30 PM. As much as I would love to wait until midnight to eat pie, I also had to be up at 7AM the next day. So I put the pie on hold until the next day, and made something else (post to come later).

Day 2: I end up working all day at the aquarium and do not get home until around 5:30 pm. Too exhausted and in the same situation as yesterday with timing. Around 11:30 PM that evening the oven starts making beeping noises and has an error on the screen….oh no…. I just pressed the off button and went to sleep.

Day 3: The last day that I can use this dough, I have to make it. Go to look at the oven. Broken. Still has an error code flashing on it and it wont turn on. After I had already at this point given up all hopes in making this pie, my mother tells me that the microwave has a convection setting on it. Before you get all weirded out and delete my blog from your list, I was just as reluctant as you are. I made fun of her for a few hours “You want me to cook a PIE in the MICROWAVE! Are you crazy?” I know it is considered a convection oven, but it felt like I made the pie dough in the microwave which felt like a whole new level of wrong.

Pie crust ready for the oven!


After the milk and chocolate have heated up, and you have added the sugar and cornstarch, the mixture will have a very thick pudding like consistency.


I have this whisk that my friend Torey gave to me a few years ago and it really is a very cute whisk BUT it is lopsided. I dont know who designed it, but I would love to write a letter to them letting them know how frustrating it is. You can’t leave this whisk sitting in the bowl because things like the whisk flying out of the bowl, flinging chocolate all over the kitchen and leaving chocolate behind in slightly cracked open drawers. The worst thing about it, is that I forget that its lopsided every time. Every. Time. I really should just hide this thing somewhere, or hang it on my wall, but that just might frustrate me every time I look at it.


Stupid whisk. The picture does not do its justice. I had to clean out chocolate from 5 drawers.


Still working on the chocolate curl business..getting a little better but not really.



In the end, this pie was a 3 day effort but it was not the pie’s fault really. Although 5 hours of chilling in the refrigerator is hard for anyone with a sweet tooth to wait for.

Tip: When making the caramel cream topping, be sure to watch your sugar as your caramelizing it. If you let it get too dark it will be too strong and overpower the whipped cream. You want a light amber color.

Chocolate-Caramel Cream Pie

Martha Stewart’s Pies and Tarts


For Dough:

1 1/4 cups all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
3 large egg yolks
1/2 teaspoon pure vanilla extract

For the filling:
1/2 cup sugar
1/4 cup cornstarch
3/4 teaspoon salt
2 1/2 cups whole milk
4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
4 large egg yolks
1 teaspoon pure vanilla extract
For the topping
1/4 cup sugar
1 tablespoon water
1 1/4 cups cold heavy cream
For the dough:
  1. Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds)
  2. Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days)
  3. On a lightly floured work surface, roll pate sucree to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
  4. Preheat oven to 350 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to look dry, 20 to 22 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes. Let cool completely on a wire rack. (Chocolate crust can be stored overnight.

For the filling:

  1. Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
  2. Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).
  3. Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
  4. Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
  5. Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
For the topping:
  1. Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
  2. Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
  3. Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
  4. Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.
I know there seems to be a lot of steps to this, but all it requires is time and some waiting in between cooling of things.

#37 Madeleines

This dessert is special to me in a sense, but only because of its name. Madeleines are delicious when you’re having a nice cup of coffee, sitting outside enjoying the day. Part of me was challenged from within to make these again because my last attempt, about 5 years ago, did not turn out well. First off, it was a different recipe and I must say I do like this new one much better. After I made them the first time, I instantly tried one after it came out of the oven, like any normal person would do. They tasted odd…just plain not very good. I ended up throwing out one of the pans of the Madeleines and continued baking the rest of the batter hoping it would be different. I put them in a container and then had one the next day…delicious! I dont know what it was but fresh out of the oven they really were not very good.

This time was very different. I had one right out of the oven and it was just as delicious as it was the next morning dipped in my coffee. Madeleines are little French tea cakes that have a sponge cake feel to them. They really do taste best when you are drinking tea or coffee, but of course these could be enjoyed on their own.

The recipe says to butter and then flour the Madeleine pans

I also did two pans in sugar

The pans buttered with sugar turned out with a little bit of a crystalized shell which was nice to compliment the soft spongey inside. I think for future Madeleine baking I will do sugar instead of flour. The sugar also ads another level of flavor, where as the ones coated with flour had a bit of a dull taste when you first bit into it.

Careful to not fill them up too much!

My unevenly heated mini me cookies


My oven has been having some issues with unevenly heating so I tried using the Convection setting, but I really dont think that did anything for me. If anything it just made them cook faster but they still came out unevenly golden. Anyone have any suggestions?


So delicious

These are the best served with coffee

You can also try dipping them in chocolate. Just melt some chocolate and dip them on in!



The two Madelines

This is definitely something I would make a batch of and then put into little bags and give to my friends and co workers. Even if you’re not a big dessert person, its just something to munch on with your coffee in the morning. If you don’t have a Madeleine pan, which most people probably don’t, you can pick one up from any cooking store or Bed Bath and Beyond (bring a 20% off coupon and its only about $10).

On a completely different note, I love listening to music while I bake. If you walk in on me in the kitchen, 9 times out of 10 I will be dancing around while whisking and singing to myself. I thought I would share what I was listening to while I baked these Madeleines. On this bake day, I was listening to Little Dragon’s new album Ritual Union. Check it out here and let me know what you think!


From Bon Appetit Magazine

Printer Friendly Version


2 large eggs

2/3 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon grated lemon peel

Pinch of salt

1 cup all purpose flour

10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly


Preheat oven to 375°F. Generously butter and flour pan for madeleines (found at Bed Bath and Beyond). Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and the edges are light brown, about 8 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch.

Dust cookies with powdered sugar.