#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.






#36 Vanilla Bean Cupcakes

I’ve been baking for a few years pretty consistently now. If we’re going to count box mixes and pre-made frosting as “baking” then add a few more years to that, but I think we wont count that since its pretty shameful. With that being said, I realized this week that I have never made vanilla cupcakes from scratch. I’ve made Betty Crocker’s AMAZING Funfetti Cake Box Mix about a million times, but never have I even thought about making it from scratch. I guess my theory is why would you make something without chocolate when there is chocolate? Right? Mmm chocolate…

As much as I love chocolate, I really do love vanilla too! Especially since I have all of these vanilla beans that my sister-in-law gave me. Incase you were not aware, vanilla beans are crazy expensive! I had no idea because I have a bag of about 50 of them in my fridge, but if you go to the store you’ll probably end up spending about 8 dollars for one or two vanilla beans. Eek! There are alternatives such as vanilla bean paste, but I have never used it personally so I wouldn’t be able to tell you how that translates. Stick with the good stuff 😉


This buttercream frosting really made the cake.


These cupcakes turned out really light and not too sweet really. The frosting is a simple buttercream that I tinted pink with food gel (gel is 100x better than liquid). At first, I ate one and wasn’t very impressed. Then I had another one in the morning and I decided my first impression was wrong. Maybe my problem is that you can eat one, and then instantly forget you ate it because it is light and I am use to my heavy duty chocolate ganache cupcakes.

One of my favorite things about this cake is the little specks of vanilla bean in it. There is something so yummy about seeing those specks.

The vanilla bean seeds through out the cupcake are beautiful


Vanilla Bean Cupcakes
From Annie’s Eats

Yields aprox 30 cupcakes


3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 vanilla bean, split lengthwise
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract

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

In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod.  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.

Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.

Vanilla Buttercream

2 ½ sticks unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream  

In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

These cupcakes have a lot of room for creativity with decorating so have fun with it 🙂



#32 Blueberry Muffin Cupcakes

Blueberry muffins are great. They really are. I love making them for breakfast because it is like a cupcake for breakfast, and seriously what could be better than that…besides a cupcake for breakfast obviously.

I have a Blueberry Muffin recipe that I use all of the time, but I was scouring this Cupcake Magazine that I have baked a few things out of (such as the Ganache Cupcakes and Caramel Bourbon Cupcakes ) and this was in it. So I think this recipe was a little bit more Cupcake-y than it was Muffin-y. The big difference was that it had cornmeal in it, so it had a little cornbread feel to it, which I LOVE cornbread too!


Overall, I think this was a yummy recipe, definitely more dessert like than a normal breakfast muffin. My only complaint was that it didn’t want me to mix in the blueberries into the batter, it just wanted a few put on top and then baked in. I think it would have been better if they were mixed in, so I’ll try that next time, and I suggest trying that yourself.


PS: I went fishing with friends from the aquarium! What a fun experience! My first attempt at starting to do fun/different things this summer. I didn’t catch anything, but now I can say I went fishing! Woohoo

Fishing off the Santa Monica Pier with Aaron from the aquarium


Blueberry Muffin Cupcakes

Cupcakes: Special Edition of Better Homes and Gardens Magazine

Ingredients for Streusel Topping:

1 cup flour

1/3 cup brown sugar

½ tsp ground cinnamon

1/8 tsp salt (basically a pinch)

¼ cup butter

Directions for Streusel Topping:

In a medium bowl, combine all ingredients. With a pastry blender (or forks if you don’t have one) cut in the butter until mixture resembles course crumbs. Set Aside.

Ingredients for Cupcake:

1 cup butter

4 eggs

1 1/3 cup all-purpose flour

½ cup cornmeal

2 tbs cornstarch

2 tsp baking powder

¼ teaspoon salt

1 cup sugar

2 tsp vanilla extract

1 ½ cups fresh blueberries

Directions for Cupcake:

1. Line 24 normal sized cupcake tins with liners.

2. In a medium bowl stir together flour, cornmeal, cornstarch, baking powder and salt. Set aside

3. Turn oven on to 350 degrees.

4. In a large mixing bowl, beat butter with electric mixer for 30 seconds on high speed. Gradually add in sugar, beating on medium speed until light and fluffy – about 3 minutes. Add vanilla extract.

5. Add eggs, one at a time, beating on low for a minute each addition and scrape the bowl frequently. Add flour mixture and then mix just until combined.

6. Spoon batter into prepared muffin cups, filling about 2/3 full. Sprinkle blueberries on top, lightly poke them into the batter (or you can add the blueberries in to the batter and gently mix in, then spoon batter into the tins).

7. Sprinkle generously the Streusel Topping.

8. Bake for 15-18 minutes (I had to take mine out at 12, so check yours when its getting close to that time).

9. (Optional) For the icing that is drizzled on top, take a cup or so of confectioners sugar and add in a tablespoon of milk. Mix and continue adding the ingredients depending on the consistency you would like. If you would like it thicker, add more sugar. If you would like it thinner, add more milk.




#31 Chocolate Kahlua Cupcakes with Ganache

This post is kind of a re-do of a previous one that was never really completed. I made these cupcakes a few months back for my friend’s birthday, but of course I read the recipe wrong and used normal sized cupcake tins when they were supposed to be in mini ones. So, instead of making about 40 of these cupcakes, I had about 12.

I ended up making a whole different batch of cupcakes because I was supposed to be bringing over at least 30 cupcakes. When I came home from that birthday dinner, the 12 cupcakes were all eaten by the family (Mom, Dad, Brother, Sister-In-Law). I didn’t even get to take a picture of them! Since they were so good, and I technically didn’t make them correctly, I decided I’d try them again.


The thing about these cupcakes is that you are supposed to flip them upside down and then put the ganache on it. Of course, in the recipe they make it seem like its just the easiest thing in the world to flip a cupcake pan over and all of the little cupcakes will just fall out perfectly. Ha! You’ve got to be kidding me. I attempted it that way, simply flipping it upside down. Yeah – dont do that. Even after making sure each tin was perfectly greased and dusted with cocoa powder, they still managed to get stuck in there. Trust me, take the extra 5 minutes and use a knife to scrape the sides of the cupcake, AND THEN, flip them over.


These really turned out amazing. I think they’re better in the smaller sizes, just cause you can pop them in your mouth and then scurry away out of the kitchen without anyone knowing you ate one…

Chocolate Kahlua Cupcakes with Ganache

Recipe from Cupcakes edition of Better Homes and Garden


Cooking Spray

Unsweetened Cocoa Powder (for dusting the pan)

1 cup All Purpose Flour

1/2 tsp Baking Soda

1/4 tsp Salt

2 ounces SemiSweet Chocolate, chopped

2 tbs Instant Espresso Powder

1 tbs Boiling Water

1/4 cup Kahlua (or rum/coffee liqueur)

1/2 cup Unsalted Butter, softened

1 cup Sugar

1 Egg

1 tsp Vanilla Extract


1. Preheat oven to 350.  Use cooking spray and generously spray each 1 3/4 inch muffin tin. (Mini Cupcake Tins). Then put a little cocoa powder in each tin and coat the bottom and sides of the cup. Shake out excess.

2. In a medium bowl, combine flour, baking soda, and salt. Set aside.

3. Place chopped chocolate in a microwave safe bowl. Microwave uncovered for 1 minute; stir. Microwave another 20 seconds. Stir until smooth. Set aside.

4. In a 1 cup measuring glass, dissolve coffee crystals in the boiling water. Add enough cold water to measure 3/4 cup total liquid. Then add the rum to this cup. Set aside.

5. In a large mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beat to combine. Add egg, beat well. Beat in melted chocolate and vanilla. Alternately add flour mixture with rum/liquid mixture to chocolate mixture, beginning and ending with flour mixture and beating on low speed after each addition.

6. Spoon batter into each muffin cup, filling it about 3/4 full. Be careful not to put too much in!

7. Bake about 10-12 minutes. When they are done, the tops of the cupcake should spring back slightly when you lightly touch them. Let them cool in the tin for about 5 minutes. Using a knife, gently scrape the sides of the cupcake on all of the tins. Then flip the pan over onto a wire rack to continue cooling.

8. Put a baking sheet under the wire rack with all of your cupcakes on it. Spoon the ganache on top of each one. Finish off with some sugar crystals or fluer de sel.



#28 Blue Velvet Dodger Cupcakes

Lovely Libby asked me to conjure up some magical Dodgers themed baked good to give to her friends. We ran through a few ideas and ended up with……Blue Velvet Cupcakes! It’s pretty much exactly what you think, Red Velvet cupcakes…but Blue. Although things got a little challenging so it wasn’t as easy as it seemed.

I have a normal Red Velvet cake recipe that I use, or use to use now that I have this new one. I tried to just alter that recipe and replace the Red food dye with the Blue food dye. Sounds logical right?

So gross

Wrong. So wrong. They turned out this hideous blue, the middle sunk in and the edges turned yellow. What the heck happened?! I dont even want to know. I just shoved them to the side, went to the store an started over. But not before I looked up some other recipes and see if anyone else had better luck than I did. Sure enough, there are REAL recipes for Blue Velvet Cake and it was a bit different than mine so I decided to give it a shot.

Beautifully blue

After just making the batter, I knew it was going to turn out MUCH differently than the other ones. The key difference with this recipe was using gel food coloring as opposed to liquid food coloring. I have gel food coloring for tinting frostings and such, but I never really thought to use it in my cupcakes, I always just used liquid.

I couldn't believe how blue it came out!

They turned out a very bright blue, which is exactly what I wanted to match the Dodger color.

Crumbled up some extra cupcake on top in replacement of sprinkles

Baseball Stitching

Snuggled into their box.


Here is the link to the recipe. I found it on this really adorable baking blog, the pictures are gorgeous. Totally makes me want to step up my game.




#25 Salted Caramel Bourbon Chocolate Cupcakes

The title pretty much says it all. The picture of this cupcake in the magazine I found it in was absolutely saliva inducing (that doesn’t sound as sexy as I thought it would). I was going to scan it and show you guys, but then mine didn’t turn out as amazing looking as theirs, so just work with me here.

I got the recipe out of this amazing cupcake magazine I found at a Bristol Farms near by. I flipped through a few pages and pretty much had to buy it. If you’re interested in it, it is put out by the Better Homes and Garden magazine and it’s called, shockingly, “Cupcakes”. It starts with the basics like a chocolate cupcake and the different frostings to go with it but then later into the issue you come across outrageous stuff, like this cupcake here. It’s an amazing issue, I’ll definitely be making more from here.

Ready for Trouble!

Back to cupcakes…

Caramel Pool!


If you’ve been paying attention thus far, you may have noticed I forget ingredients while baking, or straight up forget to buy them. I didn’t forget to put anything in this time (thank goodness) but I didn’t realize I needed sour cream (weird) for the frosting around the edge. I changed the recipe and just made a ganache and heard no complaints, although maybe it would have been even more amazing with the sour cream. We’ll never know…unless you bake it the right way and send me a message letting me know how it is! 🙂

Also on top, I made use of my Fleur de Sel salt that I ordered for those damn Vanilla Bean Caramels that NEVER work out for me. I figured that I should use the salt on something that actually turns out. I also ended up using that Caramel sauce on some of the cupcakes because I ran out of the other caramel that I made to go with it. I didn’t so much as run out as Torey and Yael were over and they kept eating it…

"Hold up a cupcake, I'm going to take your picture!". Commence fake smiles.


Careful not to over-do it on the caramel...

I almost just sat here and typed up the whole recipe and then luckily found that they uploaded it to their website, phew! Check out the recipe HERE.

Salted Caramel Bourbon Chocolate Cupcakes


  • cup butter
  • eggs
  • cups all-purpose flour
  • teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups water
  • 1/3 cup bourbon
  • ounces unsweetened chocolate, chopped
  • ounces bittersweet chocolate, chopped
  • cups sugar
  • 1-1/2 teaspoons vanilla
  • recipe Fudge Frosting
  • recipe Salted Caramel
  • Sea salt (such as fleur de sel)

1.Preheat oven to 325 degrees F. Line thirty-two to thirty-four muffin cups with paper liners. In a medium bowl stir together flour, baking soda, and salt. In a glass measuring cup combine the water and bourbon. Set aside.

2.In a small microwave-safe bowl microwave unsweetened chocolate and bittersweet chocolate, uncovered, for 1 minute; stir. Microwave for 30 seconds more; stir until smooth. Cool slightly.

3.In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined and scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and bourbon mixture to chocolate mixture, beating on low speed after each addition just until combined.

4.Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean (tops of cupcakes may sink slightly). Cool the cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin tin. Cool completely on wire racks.

5.Place Fudge Frosting in a pastry bag fitted with a star tip; pipe a border around edges of cupcakes. Spoon about 1 teaspoon Salted Caramel into center of each cupcake. Sprinkle caramel lightly with sea salt. Makes 32 to 34 (2-1/2-inch) cupcakes.

Fudge Frosting: In a large saucepan melt 6 ounces chopped bittersweet chocolate and 2 tablespoons butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1/2 cup sour cream. Gradually add 2-1/2 cups powdered sugar, beating with an electric mixer on medium speed until combined. Makes 2-1/4 cups.

Salted Caramel: In a small saucepan combine 2 tablespoons whipping cream and 1 tablespoon bourbon. Heat over medium-low heat until steaming, but not boiling. Stir in 24 unwrapped vanilla caramels and 1/4 teaspoon sea salt (such as fleur de sel). Heat until melted, stirring constantly. Makes about 1/2 cup.

I usually bring whatever I bake into the office, but I also brought some into the aquarium and they were devoured LITERALLY within 5 minutes.  I came in to grab a parking pass, dropped off the cupcakes, came back in from my car and they were all gone. I’d call that a success. Also, what a coincidence, they were filming Top Chef: Just Desserts upstairs on the pier. I thought that was pretty nifty! Although I was a bit disappointed to watch their PA’s plating their final desserts for the camera. Thats the chefs job not some awkward large bearded man? Sorry. Totally ruined it for me. Not to mention they left a huge pile of trash behind next to the aquaium. I’m all for my desserts people but I’m also all for the environment.

Hope the rain this week didn’t freak you out! Enjoy the weekend 🙂


#18 Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting

UPDATE: I have made this twice now and it is still the most requested cupcake of my friends. I highly, HIGHLY, recommend making. You’ll be very glad after you’re done 🙂

Happy Late St. Patricks Day! I’ve been wanting to try this recipe for a while but felt I should wait until St. Patty’s Day to test it out.

I ended up making these Friday morning and let me say that opening up a beer at 10am just isn’t appealing, on any level. Felt like the morning after a party, but I got past it.

Guinness and Irish Butter

I’ve always been intimidated by cupcakes that had filling in the center. It just seemed like a lot of work and cutting out the center didnt look so simple either, but I was wrong. It was easy and kinda fun too because when you cut a cone out of the cupcake you have to cut a little piece off so that it fits back in with the ganache, so you get to eat a bunch of little pieces of cake along the way :).

Use a pairing knife and cut a cone in the center of the cupcake

Pipe some ganache into the center and then put the cone you cut off back on top!

Ta-da! No one will know that you cut it open once you put the frosting on.

Don't forget some green sprinkles. After all, it is St. Patrick's Day


Highly suggest making these, any time of the year 🙂


For the cupcakes and the ganache, I used this recipe CLICK HERE

But for the frosting I used THIS recipe…CLICK HERE.

I chose a different frosting because I thought the cream cheese frosting version would go really well with this cupcake. If you would like the straight buttercream I’m sure it’s fabulous. Annie from Annie’s Eats is quite impressive and would not put a bad recipe up.



#15 – Valentine’s Day Special

Sadly, Valentine’s Day has long passed so I can not wish you all a Happy Valentine’s Day properly. I hope you all had a nice day with your loved ones or just with some friends. I’ve decided that I’m a fan of the holiday for baking purposes only. Hearts and Lovey-Dovey things in baking are just absolutely adorable, but the holiday itself is a mess.

With my crazy schedule the past few weeks, I didn’t have the brain to think of something uber creative for Valentine’s Day. Especially since after a week of working in Vegas I flew straight to Santa Cruz for my niece’s first birthday and my brother’s birthday. My poor brother will never know what it is like to have a real birthday anymore because his daughter’s birthday is the following day.

Her first cupcake :)!

Hilarious picture. Thats my Brother and my Sister-in-Law and the munchkin, minus the head.

We drove home the day before Valentine’s Day and after taking way too much Dramamine to be sure that I stayed passed out in the backseat on the drive home, I had no energy to make anything that evening. (I’m not complaining. I slept amazingly). Although I got up early the morning of Love Day, primarily because my body was accustomed to waking up at 7:30 all week, and made some classic Red Velvet Cupcakes for the boyfriend before heading to my first day back at school. You heard me. I’m finally back in school. Very weird feeling, but lets not ruin this loving baby filled post with school.

This is what they looked like moments after being finished.

Red Velvet with Cream Cheese Frosting. Classic


And this is what they looked like after my drive to UCLA forgetting to put the carrier on the floor.


I went through a wave of emotions, which shows how weird my brain is. I turned around and saw them all turned upside down and smooshed and laughed, hysterically. The light turned green and I continued driving with a dead straight face, no emotions, no feelings. Then I turned onto his street and I cried. It was pathetic really. I blame the exhaustion from the prior week…and a little bit of my weird dessert focused brain.

In attempts to make myself feel better after this tragic incident, I made sugar cookies the following day. This was the best decision ever. Not only are these sugar cookies the best I’ve ever made or had for that matter, they were adorable too and were gone within 2 days I believe. Super addicting. I have Annie from Annie Eats to thank for that recipe. Truly amazing. I’ll never go to any other sugar recipe.

First, I outlined them and let them set.

Then, I took the frosting and watered it down so it was liquidy and poured it into the middle. I used a toothpick to move it into all of the corners, and then let it set.

They turn out beautiful.

I tried using Meringue Powder for my Royal Icing, after reading so many different recipes that used it. I personally like it a lot better than using egg whites, and it saves you the worrying in the back of your mind about using raw eggs. Here is the recipe for the Royal Icing I used.

Lots of pictures this post, I hope you enjoy them.



#14 Tiramisu Cupcakes

Whenever I am out at a restaurant that serves Tiramisu, I have to get it. It’s definitely one of my favorite desserts that I don’t eat very often. A year or two ago I tried making a frozen version of Tiramisu, and that was…interesting. When I was soaking the ladyfingers in rum, I didn’t use a big enough pan so I did it in two batches, of course not realizing that I was using double the amount of alcohol. Lets just say, when I took a bite of the final dessert, it was like taking a shot.

When I made these, I was craving Tiramisu, but I didn’t have the mental capacity to make the real thing so I found Martha Stewarts Tiramisu Cupcake recipe. And if  I actually followed directions, they would have been amazing. But of course, my brain has been mush for the past two weeks, especially now. [I panicked at the airport because I thought I couldn’t find my bag, only to have the TSA guy tell me that it’s on my shoulder and the proceed to sing the Twilight theme song.]

I got everything ready, or so I thought, and then managed to leave out the egg yolks. Not all the eggs! Just the egg yolks…

But, despite my fail, all of them were eaten regardless. I shall be trying these again in the next few weeks, and I will do it right.


Not many pictures, because they weren’t done properly. Promise this will be made again with many pictures. The flavor is there, and I look forward to trying it again.


Be expecting a few more posts either tonight, or in the next few days. I have some making up to do 🙂



#11 Cookie Brownie Cheesecake

This is Libby.


This week on Wednesday was my her birthday.

The story with Libby is that she has been begging for these “Cookie Brownie” things since the day she found out that I liked baking. Everyone, including myself and my pastry chef sister-in-law, had no idea what these cookie brownies were.Every time I posted a new recipe, she would instantly respond with 2 words and a bunch of exclamation points “cookie brownies!!!!!!!!!” It makes enough sense that I could figure it out, but I had never had one and didn’t quite get what the rage was.

So I decided to do what any nice person would do, and make the girl the cookie brownies that she oh so desperately wanted, or needed. I looked around online for some recipes, but every one had a box mix required to make it. Box mix!? Nonsense. I figured that it couldn’t be that hard to do it from scratch, right? It sounded incredibly simple!


I took the brownie batter that I made and spread it in my pan evenly. I then took cookie dough and balled it up and dropped it in and smashed it down a little bit so it would bake in the brownies and not on top of the brownies. Lastly, I smeared the top a little bit so that it looked more brownie like.

I put it in the oven for 35 minutes like it said, and it still wasn’t done. I left it in for another 5 minutes and I couldn’t let it stay in there any longer, the top of it was starting to look like it was getting too hard.


So I take him out (brownies seem to be masculine in my mind I guess?) and he looked like this. Beautiful right?

10 minutes later….


He sunk…and the cookie dough spread out into the brownies so it was more of a brownie with a hint of cookie in it and it didn’t look done in the center. Cookie Brownie Fail.

I couldn’t serve that as her cookie brownies, because it was so clearly a fail, so I let it sit for a day so that I could think about what to do with it. After a few ideas of what to do with these brownies I decided to change up my cheesecake recipe a bit and add in these brownies.


Basically, I just crumbled up the brownies and added it into the cheesecake batter that I used in my Oreo Cheesecake Recipe.




Saved 🙂

Happy Birthday Miss Libby