Mocha- Toffe Chocolate Cookies


Can you say YUMMMMM! These Mocha- Toffee Chocolate Cookies from Betty Crocker are just amazing. They are Rich, Soft, and just decadent. Click here for recipe. Enjoy!

Dulce de Leche Cupcakes


These cakes themselves are a brown sugar and buttermilk cake.  The addition of brown sugar mocks the dulce de leche flavors just slightly.  The cakes are more of a pound cake consistency and not so much a fluffy cake mix cupcake.  The frosting is a combination of three fine fats:  butter, cream cheese and dulce de leche.  Only the hideous addition of  sardines could make this frosting something other than delicious.

 Wait… do you know what Dulce de leche is?  Dulce de leche is very similar to caramel.  It’s sweetened condensed milk that has been cooked down until the sugars have darkened to a rich caramel.  It’s sweet and thick and perfectly acceptable to bathe in.

 Cake with cream cheese and caramel.  Please don’t make me twist your arm… just get on this.

Dulce de Leche Cupcakes

Makes about 2 dozen cupcakes (a few more if you don’t eat a bunch of cupcake batter  like I did)

adapted from The Gourmet Cookbook & re-blogged from Joy the Baker.

For the Cupcakes:

3 cups all-purpose flour

1/4 cup cornstarch

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

3 large eggs

1 1/2 cup buttermilk

For the Frosting:

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

3/4 cup dulce de leche, plus more for drizzling

1/4 teaspoon salt

2 to 3 cups powdered sugar

Place racks in the center and upper third of the oven and preheat to 350 degrees F.  Line two cupcake pans with paper or foil liners.  Set aside.

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.  Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, add butter and sugars.  Beat on medium speed until fluffy and pale brown, about 3 minutes.   Stop the mixer, scrape down the sides of the bowl and add one egg.  Beat on medium for one minute.  Add the remaining eggs, one at a time, beating for one minute between each addition.  Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.

Add half of the flour mixture to the egg and butter mixture.  Beat on low speed and slowly drizzle in the buttermilk.  Beat until just incorporated.  Stop the mixer, scrape down the bowl and add the rest of the dry ingredients.  Beat on low speed until just incorporated.  Remove the bowl from the stand mixer and finish incorporating with a spatula.  Try not to over mix the mixture.

Divide the batter between the prepared cupcake pans, filling each liner about two thirds full.  Bake for 18 to 20 minutes or until a cake tester inserted in the center of one of the cakes comes out clean.  Let rest in the cupcake pans before removing to a wire rack to cool completely.  Cupcakes should be completely cooled before frosting.

To make the frosting:

Place cream cheese in the bowl of an electric stand mixer.  Beat on medium speed for about 30 seconds, until very soft and pliable.  Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche.  Beat on medium speed until well incorporated.  Stop the mixer and add the salt and powdered sugar.  Beat on medium speed for about 3 minutes, until fluffy and lighter in color.  Generously spoon frosting on top of cupcakes, or use a large frosting tip to pipe on frosting.

For garnish, I heated a few spoonfuls of dulce de leche of a low flame until just pourable.  Then I drizzled it over the cupcakes and topped with a few sprinkles.  Add a few sprinkles of fine sea salt if you’re feeling fancy.  I stored the cupcakes in the fridge for an hour to chill the frosting slightly.

I like to enjoy my cupcakes within two days of preparing them.  Feel free to wrap and refrigerate them because of the cream cheese in the frosting.  Let come close to room temperature before serving


Sour Cream Blueberry Muffin

  Yet again, I was at it searching for new recipes to try out when this bad boy caught my eye. Sour Cream Bueberry muffins! I love Sour Cream, I love Blueberries, and I love muffins…What could go wrong??? Nothing I tell you!
Click here for more recipes
“The sour cream in this blueberry muffin recipe gives it a nice richness, and makes for a very tender muffin. Fresh blueberries are best, but if you have to use frozen blueberries be sure to drain them well, and toss in a little flour before adding to the batter.” 

Makes 16 muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup white granulated sugar
  • 1 (1/2 cup) stick butter, softened
  • finely grated zest from one lemon
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 teaspoon lemon extract, optional
  • 2 cups fresh blueberries


Preheat oven to 375 degrees F. 

Sift together the flour, salt, baking powder, and baking soda into a bowl; reserve.

In a large mixing bowl, beat the sugar, butter, lemon zest, and vegetable oil until light and creamy. Beat in the eggs one at a time. Whisk in the sour cream, milk, and lemon extract.

Add half the dry ingredients, and stir until just barely combined. Add the remaining dry ingredients, along with the blueberries, and fold with a spatula until just combined.

Line your muffin tins with paper baking cups. Fill each to the top with batter. Bake 30 minutes to a beautiful golden brown. When cool enough to handle, remove muffins from the tins and serve

Toasted Marshmallow Shakes












3 scoops vanilla ice cream (they use Laboratorio del Gelato)

1 tablespoon whole milk

A large dollop, er, Wookstock Water Buffalo Milk yogurt (For the 300 million of you that can’t pick water buffalo milk yogurt up at your corner store, feel free to use a substitute yogurt—it’s just there to add a little more liquid and balance out the sweetness of the ice cream a bit)

5 Kraft Jumbo Jef-Puffed marshmallows

Whipped cream

1) Toast marshamllows under a broiler, or, if you’re frisky, over a flame until they just start to blacken evenly (the trick is to make sure it’s evenly toasted and dark, but not turned to charcoal).

2) Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you get a “donut”—when you see the shake holding to the sides of the blender with a hollow core.

3) Add three of the toasted marshmallows to the blender, and whirl it just until they’re all broken up and distributed evenly. Be careful not to overblend it, making it too melty.

4) Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.

5) Repeat if necessary. And it will probably be necessary.



These are perfect. They’re moist and full of flavor and make you feel elegant even if you’re dunking them into luke-warm coffee for breakfast; or just about any other time!


  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon lemon zest
  • 1/4 cup butter
  • 1/3 cup granulated sugar for decoration


  1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
  2. Melt butter and let cool to room temperature.
  3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they’re baked. Leftover madeleines are wonderful when dunked into coffee or tea.
  9. Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

(Note: 11 minutes works just fine)


  • Butter Milk cake mix
  • 1 1/4 cup milk (not water)
  • 1/3 cup soft butter or 1 stick of butter (microwave for 5 seconds if out of fridge)
  • 3 eggs

  Combine all of these ingredients and mix on low speed for 30 seconds and then high speed for 2 minutes, or just stir until mix is completely smooth. I baked this cake in a  round deep tin dish. The disposable one’s that you can get at walmart or publix. It basically looked like a giant cup cake, so I had to bake it for 1 hour. But if you are unsure, just bake for 30 minutes and check to see if it is done by poking the cake with a knife. If the knife comes out clean, then it is done.
  Let the cake cool and spread Cream Cheese frosting over it. What I did to get my design on the cake was lift the spoon as I spread the frosting. If the cake tastes really rich, and it is really fluffy in your mouth, then you did it right :] Enjoy!!


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