Dark Chocolate Dipped Rice Krispie Treats {Valentine’s Day Edition}

You know it was a good day when you have chocolate under your fingernails.

Today it rained and I wasn’t upset by it, except while walking to class while holding an umbrella and trying to eat one of these…I just wanted to stop and say “Can you hold on just one second so I can finish this, please?”

I use to really hate when it rained. I think I was stuck in that SoCal “oh my god this is not sunshine, what do I do” kind of mentality. Or maybe after all of these environmental classes I’ve finally realized that rain is good and it’s sole purpose isn’t to ruin our day. Or maybe I just like wearing rain boots. Whatever the reason is, I like the rain now. Progress.

I completely forgot that I was given a whole bunch of different chocolate transfer sheets to play around with from the head pastry chef at the Red Rock Resort in Las Vegas, so I decided now was a better time than any to give that a try. Chocolate transfer sheets are sheets of acetate paper that are printed with fun designs in cocoa butter. When you spread the chocolate onto the sheet and let it cool, it picks up the design onto your chocolate. If you’re interested in trying it out, you can find them on Amazon.

Pardon the quality. Taken with iPhone.

They look really impressive, but don’t require a huge skill set to master it. The key to making it look nice is spreading it as evenly as possible (unlike mine above). I used a little heart cookie cutter to make the hearts, but you could also use a knife and score whatever shape you want into it.

Pile ’em up, pile em up!

I cut them into squares and then dipped them into the chocolate. You could also leave them in the pan and pour the chocolate on top, but then you’ll have harsh lines on the sides when you cut into it. It’s just a matter of preference.

More things should be dipped in dark chocolate. You know we have come a long way when chocolate dipped bacon is now considered acceptable, but theres always room to grow. 

Happy Belated Valentine’s Day fellow sugar lovers,


#68 Valentine’s Day Soft Sugar Cookies

It’s that time of year! The bakery section of your grocery store is overflowing with pink & red goodies. From cookies to cupcakes, I’ve even seen dyed breads, anything that can be dyed pink or red basically.

One of those special cookies that I use to always cave into buying where those fluffy sugar cookies with the pink frosting and sprinkles. They’re like big fluffy sugar pillows, how could you not resist.

Well these cookies are based on the infamous store bought sugar cookie, except they are way better and don’t have any of those nasty preservatives in it. I warn you, they are so addicting. I keep going into the cookie jar and taking a half a cookie…and then coming back 10 minutes later for another half…and then another half…you see where this is going.

I found this adorable little book about looove that I signed inside with the D’s backwards and in huge writing. It was quiet adorable to see.

I used a tiny bit too much food coloring in the frosting, so the pink turned out a little brighter than I had hoped for, but they’re fun regardless.



#57 Homemade Caramel Sauce

I first stumbled upon caramel sauce when I failed an attempt at salted caramels a few months back. The caramels never ended up setting up, granted it was my first time using a candy thermometer, and I ended up with this pool of caramel. At first I was bummed that my caramels didn’t turn out, but quickly realized that this caramel soup that remained was amazing! Into a mason jar it went and ended up on ice cream, pies, cookies, in coffee, or just on a spoon, hehe.

I wanted to make something for my family back in Minnesota for Christmas but wasn’t sure what to make that would travel well and also appease a bunch of different people’s tastes. Everyone loves ice cream, so this caramel sauce was the perfect thing! I put it in half pint sized mason jars, glued some ribbon onto the rim of the lid, and made my own label for the top. Seriously, these turned out way cuter than I expected 🙂

The one thing about making candy that makes me so annoyed is that the caramel is SO HOT that you can’t really test it (unless you drop some into some water). I’m all about tasting along the way, otherwise you might make this huge batch of cookies and find out that they’re disgusting because you forgot the sugar (this happened…).

For this recipe, I started out using the candy thermometer, but found after making 3 batches that I didn’t really need it to make a good caramel sauce. You let it brown until it gets to an amber color, and then add in the cream. Taking the candy thermometer out of the equation makes the process seem a lot less intimidating.

So if you’re scrambling last minute for a gift for a holiday party that you’re going to, this is an easy fix! After you make it you can put it in the fridge and go get ready for the party. By the time you’re done it will be cooled enough that you wont burn your hand.

Grab a spoon and dig in!


1. Use a large pan! That way when the caramel bubbles up when you add the liquid it doesnt boil up too high to the point where it might cause a mess.

2. Stir with a silicon spatula that can handle serious heat!

3. Understand that this sugar is 300+ degrees! Be careful!

4. Clean up: When you’re done, put the spatula back in the pot and add a few cups of water. Put the pot back on the stove and bring it to a boil. This will boil away all of the hard caramel thats a nightmare to clean on its own.



#52 Chocolate Cream Pie with a Cookie Crust

I think Thanksgiving this year was my favorite yet. I’m not sure if it was the fact that I was so involved in cooking this year’s feast, or maybe because it was a more intimate Thanksgiving. Whatever it was, I have never been so happy with this holiday.

I dont know about you guys, but I felt like I lived in the kitchen the day before and the day of Thanksgiving. The grocery store, the kitchen, and me — we were the three best friends.  (I go through self check-out when even I go to the store now because I’m embarrassed by how often I frequent that place.)

Although Thanksgiving tradition generally requires Pumpkin Pie and Apple Pie, this family needs chocolate. (Don’t worry I made Pumpkin and Apple too) I made a Chocolate Cream Pie last year for Thanksgiving, which was good, but I wasn’t a huge fan of it. The major difference between the two recipes is the crust. This time, I chose a cookie crust, rather than a pastry dough crust. This pie wins, hands down.

While making the filling, dont walk away! You’re cooking eggs here people! If you aren’t watching this pot of love, you’ll have scrambled eggs in your pie. Imagine that. Seriously. The thought is just repulsive.

As you were looking at that last picture you were probably thinking that I forgot the chocolate. 🙂

Before you put the filling into the fridge, press down some plastic wrap onto the filling. This way you wont have any film on the top when you take it out. I wish I knew this when we made pudding when I was a kid. I would always scoop off the top of it because it was so weird!

After it has chilled a little bit, pour it into the pie crust.

Tip: If you’re serving the pie right after making it, go ahead and whip up the cream and put it on top before placing it all back in the fridge. BUT if you’re making this ahead of time, wait to whip the cream until serving. Also, remember to keep a piece of plastic wrap on top of the pie while in the fridge to keep that film forming on top!

Side note: I slightly overwhipped the cream (awkward), but it still was amazing. Just don’t make the same mistake as me, and you’ll have a beautiful pie!


You’ll love this pie!




#8 Gingerbread Men

Merry Christmas everyone 🙂

Pretty Gingerbread Girl 

About four years ago, my best friend and I started making Gingerbread Men for the holidays and would give them out to friends and family. The best part of it is that each year we get better at decorating the little guys. We have had many different collections of gingerbread men from babies in diapers to bikini girls.

Our Gingerbread Men are different than most because they’re more like a spiced sugar cookie but that is what we like since we’ve never been big fans of real gingerbread. This year, I decided to try a new recipe to try and keep their shape better so they would look more like gingerbread men and not little blob people.

If you like a subtle gingerbread cookie than this new recipe is perfect. Its important to make time to let the dough refrigerate and to not add extra flour to stiffen it up instead. I promise if you refrigerate it and use flour when rolling it out, it will come out perfectly.

Stacking them up! As you can tell, the ones on the right are the old recipe since its hardly recognizable what they are.

Yael and her little gingerbread boy


Christmas Tree


The dough for this new recipe is very strong because of the mollasses but it actually comes out very nice, and yummy with some frosting on it. The frosting is just a royal icing which basically consists of egg whites and sugar. These are great for the holidays to give out to family, they’ll love it 🙂

Gingerbread Men Recipe:


  • 1/2 cup margarine
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 egg yolk
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ginger
  • 1/2 teaspoon ground nutmeg
  1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
  2. Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

For the Icing (for one batch):

– 2 Egg Whites

– 1/2 tsp Cream of Tartar

– 2 cups Powdered Sugar

Whip the egg whites and cream of tartar until foamy. Gradually add in the sugar until the icing is stiff. You will probably need to add more than 2 cups of sugar to get it stiff enough to pipe through a bag, so just add from 2 cups enough until its good for you.

Now I need to go think of something to bake for Christmas dinner! Any suggestions?


#4 – Chocolate Cream Pie: Thanksgiving Special

I know this isn’t exactly on Thursday as I have promised so boldly in the subtext of my blog title, but there was no time in between waking up at 7 and driving down to San Diego and back all on Thanksgiving day to get in the post.

I was in charge of desserts for the big day and I kept true to my new recipe philosphy but had to stick with the traditional holiday dessert as well.

Chocolate Fudge Pie and Pecan Pie where the final choices and they were a big hit! I highly, highly recommend making this Chocolate Fudge Pie. It’s incredibly easy and super delicious, but you need to have a sweet tooth and a chocolate love, but who doesn’t?

Imagine a flaky crust with chocolate and a ton of whipped cream. I don’t know how to go wrong with that.

Chocolate Fudge Pie

I knew I wanted chocolate curls on top but I wasn’t sure of the best way to go about it. I just grabbed a vegetable peeler and a chocolate bar and attempted it that way. I made a few super small curls but after looking it up later, the chocolate needs to be a little softer than mine was and then I probably could have gotten a better, traditional curl. Check out the picture below, that will pretty much explain it for you.

I wanted to get a shot of the pie after a slice was taken but as soon as I grab my camera almost all of the pie is gone, guess it was good 🙂

Mmmm. It was gone so fast I could hardly take a picture

Last but of course not least, I made a traditional Pecan Pie which is always amazing.

Pecan Pie


I cheated and used pre-made pie dough but I really had no time. I promise the next pie will be home made :). But honestly, it is still good.

Click here for Chocolate Fudge Pie Recipe

I hope you all had an amazing Thanksgiving! Leave me a comment and let me know how your desserts went.

Until Thursday.