Posts tagged ‘dessert’

chocolate chip oatmeal cookies

My first post for the new year! I ventured away from my usual chocolate chip cookies, which I’ve been making non-stop throughout the holidays due to special requests for them. I’m not an oatmeal raisin fan, and my parents aren’t big normal chocolate chip cookie fans, so we compromised this time around and opted for oatmeal chocolate chip cookies. I based this recipe off the coconut oatmeal cookies from my More From Magnolia cookbook. I don’t like coconut, so I replaced them with semi sweet chocolate chips. It definitely left the cookies chewy yet crispy.


  • 1 1/2 c. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 c. (2 sticks) unsalted butter (softened)
  • 1 c. packed light brown sugar
  • 1/2 c. sugar
  • 1 large egg, room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 c. rolled oats (these are the old fashioned oats, NOT the quick cooking ones)
  • 1 c. semi sweet chocolate chips


Preheat oven to 375.

In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.

In a larger bowl, cream the butter with both sugars until you have a smooth texture (roughly about 2 minutes). Add the egg and the vanilla and beat well. Add your dry ingredients and mix thoroughly. Add in the rolled oats and then the chocolate chips. Mix well.

Drop by spoonfuls onto ungreased cookie sheets, leaving several inches between them for expansion. Bake for 10 minutes. The original recipe said 12-14 minutes, but they were too crispy, almost burnt, by 12 minutes.  I used a tablespoon scooper that looks like an ice cream scoop. Baked the cookies at 10 minutes, and was able to yield 40 cookies.

The good batches came out thin, soft & chewy but had a crispy texture at the same time. I loved them, and so did everyone else at the office. Apparently, the bad batches weren’t so bad either. They were all gone in 15 minutes. 🙂

Till next time!



January 12, 2011 at 3:44 am 3 comments

choco chunk macadamia nut cookies

I have two nephews, cute as can be, who are brothers; Damian & Dominic. One day Grandma asked if they wanted macadamia nut cookies, which sounds like you’re saying macaDamian nut. Dominic then said,”No Grandma…I want macaDominic cookies.” So here is a cookie, just for Dominic. Instead of using the traditional white chocolate with macadamia nuts, I’ve used dark chocolate. I based the recipe off a recipe I found on the brown eyed bakers blog.


  • 2 c. all purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 3/4 c. butter melted (make sure it is cooled before using)
  • 1 c. packed dark brown sugar (you can use light, but I thought they tasted much better with the dark)
  • 1/2 c. granulated sugar
  • 1 egg + 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 1/2 c. chopped macadamia nuts
  • 1 c. dark chocolate chunks


  • Preheat oven to 325 degrees
  • In one mixing bowl, combine the flour, baking soda, and salt
  • In another bowl, mix together (by hand or using an electric mixer) the dark brown sugar, the granulated sugar, and the melted butter until fluffy
  • Once combined, add the eggs and the vanilla and continue mixing
  • Add flour mixture and mix. Add macadamia nuts and chocolate chunks and mix.
  • Scoop approximately 2 tablespoons of dough and roll into a ball. Place on baking sheet. Flatten them slightly
  • Bake time: 12-15 minutes depending on your oven
  • Makes about 20 cookies. =)

At first I was scared, because I thought the dough was too big, but it worked out just fine. ^_^ I’m so used to making mini cookies. They turned out really good though. I was quite pleased, as were my friends and family. My goal is to bake as much as I want and make everyone else tubby while I try to shed all the pounds. heh.

I’ve really baked alot lately. I haven’t been taking pictures, nor have I been blogging about them. Shame on me really, but tax season is not kind to accountants. =(  Til next time!


February 16, 2010 at 6:49 am 3 comments

alfajores dulce de leche

One Sunday, a few friends and myself went to Hugo’s for brunch. It’s not TexMex that’s for sure, but it’s more “authentic” Mexican cuisine. Don’t kill the messenger for calling it authentic. It’s simply what the owner states on their website. ^_^ Anyways, for a nice $30 price tag, we got our Sunday brunch buffet. The food was amazing, but what really got me was the dessert. One of the dessert items were these little cookies called alfajores. Mini butter/shortbread cookies filled with dulce de leche and covered with powdered sugar. I, of course, had to find a recipe for them and make them. Here is attempt one.

I got the alfajores recipe from Nook & Pantry:

  • 1 to 1 1/4 c. all purpose flour
  • 1/2 c. corn starch
  • 1/4 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 c. sugar
  • 1 stick of butter (room temp)
  • 1 egg
  • 1/2 tsp. vanilla extract
  • Dulce de leche (recipe to follow)
  • Powdered sugar

Preheat the oven to 350 degrees F.

Beat the butter and sugar until light and fluffy. In another bowl whisk together the flour (starting with 1 cup), cornstarch, baking powder, and salt and set aside.

Add the egg and vanilla to the butter and beat until smooth. Add the dry ingredients and beat until the dough comes together. Add some of the remaining 1/4 C of flour if the dough is too wet.

Roll out the dough to about 1/8 in thickness and cut into whatever shape you desire. Bake for 12 to 15 minutes or until the edges are light golden brown. Cool on a rack and fill with a teaspoon or more of dulce de leche (I chose more). Dust the tops with some powdered sugar.

Dulce de Leche from David Lebovitz:

Preheat the oven to 425° F (220° C).
Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

Attempt number 2 was on Thanksgiving.  I did not have enough time to make the dulce de leche, so I used Nutella instead. I honestly thought it was 10x better than with the dulce de leche…but in my books chocolate hazelnut > caramel. hehe Either way, delicious!

Happy Holidays to all!!


December 2, 2009 at 2:50 am 2 comments

white velvet butter cupcakes

So many moons ago, or so it seems, I made red velvet cupcakes. I now present you with white velvet butter cupcakes! I’ve been making the white velvet butter cake, but decided on cupcakes this time around. The cupcake recipe is from The Cake Bible, and the buttercream recipe is from Gale Gand, although I used hers only as a guide. I had to change it a bit to make it perfect for the cupcakes.

White Velvet Butter Cupcakes:

  • 4 liquid oz. of egg whites (I’ve found that 3 large eggs cover it, but you might need a 4th depending on your egg)
  • 1 c. milk (1/4th cup for now and 3/4th cups for later)
  • 2 1/4 tsp. vanilla
  • 3 c. sifted cake flour (please use cake flour and not all purpose, I promise it’s better that way)
  • 1 1/2 c. sugar
  • 1 tbsp. + 1 tsp. of baking powder
  • 1/2 tsp. salt
  • 12 tbsp. (1.5 sticks) unsalted butter softened

Preheat oven to 350F and fill cupcake trays with cupcake wrappers (I managed to make about 30 cupcakes with this recipe). In a medium bowl, combine egg whites, vanilla and 1/4 cup milk.

In a large mixing bowl, combine cake flour, sugar, baking powder and salt and mix together to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) for 1.5 minutes. Then add the egg, vanilla and milk mixture in three equal parts, beating for 20 seconds between additions.

Pour the batter into cupcake wrappers. Try to fill each wrapper with an equal amount of batter. I used a 1/4 cup measure and it yielded about 30 cupcakes, all about the same size. Each cupcake wrapper will be about 1/2-3/4  full. Bake cupcakes for 15-20 minutes. Do the toothpick test for “done-ness”. Let cupcakes cool completely before frosting!

Vanilla Buttercream Frosting:

  • 2 1/2 to 3 c. confectioner’s sugar (aka powdered sugar)
  • 1 c. (2 sticks) butter softened
  • 4 to 5 tbsp. heavy whipping cream
  • 1/2 tbsp. vanilla

In a mixer with the whisk attachment, mix together the butter and 1 c. of confectioner’s sugar and 2 tbsp. heavy whipping cream. Mix on med until mixture is blended n light. Add another cup of confectioner’s sugar and another cup of heavy whipping cream. Mix again until ingredients are combined and frosting is fluffy. On the last round, add 1/2 c. confectioner’s sugar and 2 tsp. vanilla. Mix again on med/high until frosting is light and fluffy. Taste your frosting. If it’s not sweet enough, add 1/2 c. confectioner’s sugar. If it’s not creamy enough, add another tbsp. of heavy whipping cream.

I added food coloring to my frosting, so I’ve got neon green, although they look more like pastel green and hot pink cupcakes. Colors and piping is what I’ll need to work on next ^__^

A bit of advice: If you’ve never tasted the white velvet butter cake/cupcake, I can tell you its flavor is already on the sweet side and does not need alot of added sweetness in it’s icing. If I could serve just the cupcake alone, I would, but it’s just not as pretty. hehe.  Just keep that in mind when sweetening your buttercream.

Til next time!


November 17, 2009 at 5:47 am 2 comments

amy’s ice creams

On the corner of Shepherd and 59 lies Amy’s Ice Creams ( You’ll see the cow sitting atop the shop with neon red lights. This lovely ice cream shop has been there for years and I can say I’ve only been a handful of times because, until recently, I lived too far. Based in Austin, the location off of Shepherd is the only location in Houston. Thanks to Miss Emmarose’s mention of it in a comment, I craved it and managed to convince a friend to come with and buy me some this Saturday night. Thanks Joseph ^__^ I am now a happy camper.

There’s a variety of flavors to choose from and the menu will often change as all ice creams are home made. Now, while you can pick and choose your ice cream flavors and toppings, they have some ice cream concoctions that are already pre-set. One such example would be the Cookie Monster. Your choice of ice cream with 3 different types of cookies mixed in.

Amy’s carries non-fat non-sugar yogurts, smoothies, fruit ices, etc. I have yet to venture from the ice cream, but I’ve been told the fruit ices are pretty delicious. Well, I’m sure the guy making the Cookie Monster was wondering why in the world I was taking photos of him smushing cookies into ice cream, and if he ever reads this he’ll stop and say, “Ahhh…that’s why…”. Tonight, I decided on sweet cream ice cream, with bananas and topped with hot fudge. Why not get a banana split you say? Because Amy’s says I don’t have to be like everyone else and get a banana split. I can get it mushed. And Marie had the rose ice cream. It actually tasted quite rosy.

Amy’s is fun and the decor is bright and even has a brick wall where people have left there mark at Amy’s with their permanent markers. It makes me wonder why so many people walk around with markers in their possession. Go. Get some ice cream. Go to Amy’s. They’re open late on weekends. =D


August 10, 2008 at 4:59 am 2 comments

treebeard’s butter cake

There’s this restaurant in town called Treebeard’s ( and I tend to go there for Friday lunch with the coworkers, because Friday is pot roast day. Oh yes, their pot roast is spectacular, but that’s not what this post is about. Today is about their butter cake. It’s a sweet lil moist piece of heaven that I get every time I go. So I search online and found the recipe. This is my 3rd attempt at this recipe and I think I’m finally happy with it.


  • 1 box Pillsbury yellow cake mix (the one with pudding in the mix)
  • 1 stick of butter (melted)
  • 4 eggs
  • 1 tsp. of vanilla
  • 1 8oz. package of cream cheese (softened)
  • 3 cups confectioners sugar
  • 1 tsp. white sugar

Preheat oven to 350 degrees. In a bowl, mix the yellow cake mix with 1 egg and the melted butter. You should mix until it has a dough like consistency.

In a 9×13 rectangle baking pan, grease the pan with butter and sprinkle the white sugar around. I say 1tsp of white sugar, but make sure it’s enough to thinly cover the bottom of the pan. Place the mixture in the pan and flatten, being sure to distribute the “dough” evenly.

In another bowl, add the softened cream cheese, vanilla, and start off with 1 egg. Mix on medium speed until all ingredients are incorporated. Add 1 cup of confectioners sugar and mix again until smooth. Add another egg and another cup of confectioners sugar, mix until smooth and repeat one more time with the last egg and last cup of confectioners sugar

Pour mixture over flattened “dough” in pan. Place in the oven and bake anywhere from 30-45 minutes, depending on your oven. When removed, the top should be a light brown and look a little flaky. Also, the middle should look like it sunk in. Let cool, cut and enjoy!

It felt really good to bake again.


July 28, 2008 at 3:52 am 4 comments

Clafoutis or Flognarde (blackberry and coconut milk)

According to wikipedia, clafoutis is made with cherries, while ones made with other fruits; are called ‘flognarde’. It’s supposed to be something in between a cake and custard. I tried using a Donna Hay recipe for Plum Clafoutis but I had only two eggs (called for three), no heavy cream and blackberries instead of plums. So with two eggs and a can of coconut milk I manage to make something clafouti-like; it’s on the creamy custard side but still holds it’s shape (not runny).

Blackberry Coconut Clafoutis (or Flognarde)

  • 1 can (14oz) coconut milk (full fat)
  • 2 eggs
  • 1 tsp almond extract
  • 1/3 cup flour
  • 1/3 cup sugar
  • 1 pint blackberries (fresh or frozen)
  • organic shortening or butter for greasing pan
  • sugar to coat pan

Preheat oven to 350º. Mix everything (except blackberries) till smooth. Grease a pan (I used an 8in square glass dish, but a large oval baking dish would be prettier), add about 2 tablespoons of sugar to the dish and swirl it around to coat. Pour batter into dish, and stud with blackberries. Bake for 40-45min till top is browned.

        Fresh organic blackberries aren’t on sale yet, and frozen ones work great here.


May 28, 2008 at 2:19 pm 2 comments

Older Posts

January 2019
« Oct