Tag Archives: Chocolate

Brownie Cookie Dough Whoopie Pies

These are so much fun ! I love them, and the friend I made them for did too :). They start off with a brownie-like cookie, and are filled with chocolate chip cookie dough filling. The filling is pretty sweet, but it balances out the intense cocoa flavour of the brownie cookies.

They are fun to make, pretty to look at, and delicious, I hope you try them out :).

Brownie Cookie Dough Whoopie Pies – Recipe inspired from Macaroni and Cheesecake
Makes about 16 large sandwiches

Brownie Cookies:
1 cup unsalted butter, room temperature
1 cup sugar
3/4 cup packed light brown sugar
2 eggs
1 tsp vanilla
1 3/4 cup all purpose flour
1/4 salt
1 1/4 cups unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda

Preheat oven to 350F and cover two baking sheets with parchment paper.

In a medium bowl, whisk the flour, salt, cocoa powder, baking powder & baking soda.

In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Add the vanilla, reducing the mixer speed to low, add in the eggs one at a time, until each is completely incorporated. Slowly add in the flour mixture just it is until combined.

Shape the dough into 1 1/4 inch balls and place on the prepared baking sheets two inches apart. Flatten the tops of the cookies gently with your palm and bake for approximately 8-10 minutes. Allow cookies to cool on the baking sheet for a few minutes then transfer them to a cooling rack to cool completely.

While the cookies are cooling, you can begin to prepare your filling 🙂

Chocolate Chip Cookie Dough Filling:
3/4 cup butter, room temperature
1/4 + 1/3 cup packed brown sugar
2 cups powdered sugar
1/2 cup flour
pinch salt
3 tbsp milk
1 1/4 tsp vanilla
1/4 cup mini chocolate chips

With a mixer, cream together butter and brown sugar, then add in the powdered sugar 1 cup at a time until smooth.

Add in flour and salt until combined, then add milk and vanilla.

Stir in mini chocolate chips.

Pair up your cookies so that similarly sized ones are together.
To fill the cookies you can either use two spoons or a piping bag, whichever you find easiest.
Put about a tablespoon of frosting in the middle of one of each paired cookie, and then gently sandwich the two together.
If you want, you can even use a few extra chocolate chips and push them in around the sides.



Valentine’s Day Browned Butter Blondies

These were more of a chocolate chip cookie bar than a blondie, but I really loved them. Not only are they super easy to make (I made 2 batches at the same time) but they are amazing, I brought them to work, and they were devoured in 2 minutes. I can guarantee that whoever you make these for will love them 🙂

I didn’t modify the recipe too much, I kept the coconut in one batch, and in another I added toffee bits instead of coconut, and I really liked the depth of flavour it lent to the blondies. You can easily add in (or take away) any extras, I think these would be great with peanut butter, or with white chocolate chips instead of milk. No matter how you make these, you’ll definitely capture the heart of your valentine, hehe.

Valentine’s Day Blondies Recipe from Six Sisters Stuff
Makes 16-20 pieces (one 9×9 pan)

10 tablespoons unsalted butter
1 cup packed dark brown sugar
1/4 cup granulated white sugar
1 large egg
2 teaspoons vanilla extract
pinch of salt
1 1/4 cups all-purpose flour
1 1/4 cups sweetened flaked coconut (or sub in 1/2 cup toffee bits)
1 1/4 cups milk or semi-sweet chocolate chips (use 1 1/2 cups if you’re using the toffee bits)
Pink and Red Smarties or (M&M’s) for the top

Preheat the oven to 350F and line a 9×9 inch pan with parchment paper.

Brown the butter in a small saucepan over medium heat until it begins to smell nutty (make sure to watch it closely so it doesn’t burn). Let the butter cool for a few minutes, until it is almost at room temperature.

In a large mixing bowl, combine the browned butter and sugars.

Stir in egg, vanilla and salt, then stir in flour, coconut and chocolate chips until batter is thorougly mixed.

Pour the batter into the prepared pan and smooth the top. Sprinkle a few Smarties on top.

Bake 25 to 30 minutes. Make sure to let the blondies cool before cutting or you’ll have a big ol’ gooey mess on your hands :p.

Turtle Cheesecake

I know I’m a little late on Thursday’s promised post, but I’ll be back later on today with something else, so maybe having two posts in one day will help to even out my tardiness? Yes? Okay, sounds good to me!

This cheesecake was super easy to make, and I was relatively happy with the way it turned out. I wish the “turtle” component had been more identifiable, so next time maybe I’ll alter it a little, but this is a terrific cheesecake nonetheless.

Turtle Cheesecake
Serves 12-14 people

2 cups graham cracker crumbs
6 tbsp butter, melted
3 (8 oz) packages of cream cheese
3/4 cup sugar
1 tbsp vanilla
3 eggs
1/2 cup caramel sauce (either store-bought or homemade)
8-10 Turtle’s chocolates, roughly chopped

Preheat your oven to 325F and begin preparing your crust by combining the graham cracker crumbs and melted butter in a small bowl and pressing the mixture on the bottom and slightly up the sides of a 9-inch springform pan.

Beat together the cream cheese, sugar, and vanilla until thoroughly combined, then add the eggs, one at a time, ensuring the first egg is well blended before adding the next.

Pour the cheescake mixture over the crust and bake for 1 hour and 5 to 1 hour and 15 minutes (make sure the centre is almost set).

Allow the cheesecake to cool in the pan for a little while (15-20 minutes or so), then loosen the rim and gently place the cheesecake on the plate you’ll be using to serve it.

Top your cheesecake with caramel sauce and garnish with chopped Turtle’s chocolates. Chill your cheesecake in the fridge for at least 4 hours, or overnight if you can. Take it out a few minutes before serving, and enjoy !

Ferrero Rocher Cupcakes

Hello all !
For those of you who didn’t know, Sunday was World Nutella Day, so in honor of the delicious chocolatey-hazelnut spread that I am obsessed with, I am posting these Ferrero Rocher Cupcakes. They start out with a chocolate-hazelnut cupcake base, continue the deliciousness with a Nutella filling, and are topped with Nutella buttercream frosting and a whole Ferrero Rocher chocolate. They are amazing and delectable and divine and you should make them for someone special today :).

Also, to make up for my blog neglect for the past few months, I will have a different recipe every day this week, just for you ;).

Now stuff your face with these cupcakes…om nom nom.

Ferrero Rocher Cupcakes – loosely adapted from Somewhere Splendid
Makes approximately 22 cupcakes


2 3/4 cups all-purpose flour
1 1/4 cups plus 2 tablespoons cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream (or plain yogurt)
1 tsp pure vanilla extract
1 tsp Frangelico hazelnut liqeur (or you could use hazelnut extract if you can find it)
1 cup butter
2 cups granulated sugar
2 eggs
1 cup strong brewed espresso with 1/4 cup french vanilla coffee mate

Preheat your oven to 350F and line 2 muffin tins with paper liners.

Start by brewing your espresso and adding the coffee mate, stir and set it aside to cool. Next, sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl, and set it aside for later as well.

In a medium sized bowl, mix together the sour cream, vanilla extract, and Frangelico; set aside for later.

Cream the butter and sugar, then add the eggs one at a time at low speed until combined. Add the dry and wet ingredients alternating by beginning and ending with the dry ingredients. Ensure each are properly combined and remember to scrape the sides of the bowl before switching from dry to wet and vice versa. Slowly incorporate your room temperature coffee to the batter and beat until completely combined.

Separate your batter into the prepared muffin tins. The original recipe yielded 24 cupcakes, but I tend to overfill my muffin tins and I only got 22. Bake for 20-25 minutes, or until a toothpick comes out relatively clean (a few crumbs are ok), then set aside to cool.

Once your cupcakes have cooled, using a melon baller or the cone method, cut out a hole in the middle, saving the “hat” to each cupcake. Fill the hollowed out area with Nutella (I scooped some nutella into a plastic sandwich bag and piped it in, feel free to use a piping bag or two spoons, whichever suits your fancy :)) and replace the cupcake’s hat.

Nutella Buttercream:
2 cups Nutella
1/2 cup butter (softened, I like to cut mine into cubes)
1/2 cup shortening (softened, I like to cut mine into cubes)
3 cups confectioner’s sugar
1 tbsp Frangelico
8 tbsp heavy cream
1 tsp vanilla
pinch of salt
Ferrero Rocher chocolates (for garnish)

Cream together the butter, shortening, and Nutella, then add in the confectioner’s sugar, one cup at a time, until well blended.

Add in the Frangelico, vanilla, and a small pinch of salt and mix, then add the heavy cream one tablespoon at a time until the desired consistency is achieved. If its too runny, add more powdered sugar, if it is too stiff add more Frangelico or heavy cream.

Frost your cupcakes in the way that you desire (I decided to pipe the frosting on to be a bit more fancy :p) and garnish with a half or whole Ferrero Rocher Chocolate.

Enjoy !

Emergency Chocolate Cake

I know its been awhile, and I’m sorry, but I’m back babies ! Without further ado, enjoy my express post on emergency chocolate cake 🙂

Sometimes, you just really need some chocolate cake, not in 2 hours while you prepare the batter, bake it, wait for it to cool, and frost it before you can eat it, but one of those, ineeditrightthissecondorI’lldie kind of dealy. This is perfect. It takes two minutes (literally), you only dirty a mug, a tablespoon measure, and a fork, and SHAZAM, chocolate cake.

Here we go !

1. Grab a mug of your choice
2. Melt 2 tbsp of butter in said mug, then add 2 tbsp of water, 1/4 tsp of vanilla extract, and a pinch of salt and whisk with a fork (or a small whisk if you want to be fancy about it)
3. Add 2 tbsp cocoa powder and whisk again.
4. It will probably look like this
5. Add 4 tbsp of sugar, whisk.
6. Add 4 tbsp of flour, whisk until combined, I also like to add a few semi-sweet chocolate chips for a little extra chocolate-y goodness, but you can leave those out if you want.
7. Now it will look more like cake batter…like this ! Microwave for 60-90 seconds (I microwave mine for 70 and it comes out perfect)
8. Enjoy with some peanut butter or ice cream (or both, if you’re like me ;))

Chocolate cake whenever I want? One word. Dangerous.

Have a great week !

Dark and White Chocolate Cake

Ok I know I practically fell off of the face of the earth for the last 2 months, but I haven’t stopped baking, and I’m back with a ton of updates for you, so I’ll just get right to it :).


I made this cake for my grandma’s birthday and she really liked it. It does involve quite a few different steps, which does make it a bit time consuming, but I think that it’s all worth it in the end. This is more of a two-day type of cake, so if you are planning on trying it out, please leave yourself a few days in advance of the date of the event so that you aren’t scrambling to finish the cake on the day of 🙂

This cake is amazing; with 4 layers of dark chocolate cake, white chocolate whipped cream and strawberries for the filling, and a whipped cream frosting, how could you go wrong? Any chocolate lover is sure to enjoy this cake :).

Dark and White Chocolate Cake – Recipe from Annie’s Eats

Dark Chocolate Cake:
1 ¾ cups all-purpose flour
¾ cup dark cocoa powder (I just used regular cocoa powder)
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 cups sugar
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla
1 cup boiling water

Preheat your oven to 350F and grease and flour two 9-inch cake pans, and line them with parchment paper if desired (I didn’t).

In a medium bowl, mix the flour, cocoa, baking powder, baking soda, and salt.

In the bowl of a stand mixer, combine the sugar, eggs, milk, oil and vanilla at medium-low speed until smooth. Add in your dry ingredients and mix on low until they are just incorporated. Stir in the boiling water (Annie has advised that the batter will be thin at this point, so don’t panic if it is!)

Pour the batter into the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans for 10 minutes, and then transfer them to a wire rack to cool completely. When the cakes are completely cooled, cut each layer in half horizontally to make four layers.

White Chocolate Whipped Cream:
6 oz. white chocolate, finely chopped
1 ½ cups cold heavy cream

Place the chopped chocolate in a heatproof bowl and set it over a pot of simmering water, stirring occasionally, to melt (Make sure that the water in the pot does not touch the bowl or get into the bowl of your chocolate or your chocolate will seize up). When your chocolate is almost melted, bring ½ a cup of the heavy cream to a boil. Once the chocolate is completely melted, remove the bowl from the pot and set it on a counter. Pour the boiling cream into the bowl of chocolate and let it sit for a minute, stir gently with a spatula until the chocolate is smooth. Let the chocolate sit on the counter until it reaches room temperature.
In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup of cold heavy cream until it holds soft peaks. Ensuring that the white chocolate and cream mixture is completely cooled down, add it to the whipped cream and beat on high speed until stiff peaks form. Transfer the cream to a clean bowl and press a piece of plastic wrap against the surface so a skin doesn’t form, then refrigerate the cream for 2 hours.

Whipped Cream Frosting:
1 cup cold heavy cream
4 tbsp confectioners’ sugar
1 tsp vanilla

In a medium bowl starting on low speed and gradually increasing speed, beat the cream, sugar, and vanilla together until the cream starts to thicken. Continue to beat the mixture until the cream holds stiff peaks, do not overbeat.

Assembly of the cake:
Fresh strawberries

Put the bottom layer of your cake onto the cake plate, spread a thick layer of white chocolate whipped cream on top, and then lay fresh strawberry slices over the whipped cream. Put on the next layer of cake, and repeat the process, then the next layer, and repeat again. Once the final layer of cake has been put on, frost with the whipped cream and fresh berries, if desired.

Enjoy :).

Killer Kahlua Brownies

In all honesty, these brownies were awesome. I made them late one night when I was really craving a brownie that was fudgy and chocolatey, without being too overwhelming and they fit the bill perfectly. The best part is that they only really dirty one bowl, and you don’t need a mixer or anything, you can stir it all by hand. They were super simple to make, and they’ve been my go-to brownie recipe ever since. Even my sister loved them.

I didn’t change the recipe much, just omitted the chopped pecans because I refuse to but nuts in my baked goods haha. Anyways, I’ll get to the recipe, I hope you enjoyed these as much as I did :).

Killer Kahlua Brownies – from Cookie Madness

1/3 cup butter
1/4 cup plus 2 tablespoons cocoa
1/4 tsp baking soda
2 tbsp boiling water and 2 tbsp Kahlua
1 egg, lightly beaten
2/3 cups all-purpose flour
½ tsp vanilla extract
1/8 tsp salt
1 cup chocolate chips (I’m pretty sure I used milk because that’s what I had on hand, feel free to use your favourite)

Preheat your oven to 350F and line an 8 inch pan with foil.

Melt the butter and set it aside so that it cools slightly.

In a mixing bowl, stir cocoa and baking soda, then add half of the melted butter. Next add the boiling water and Kahlua and stir until well blended. Stir in the sugar, lightly beaten egg, and the rest of the butter. Stir in the flour and salt, and then the chocolate chips.

Pour the batter into the prepared pan and bake for 27-30 minutes, or until they look firm. Let them cool at least 5 minutes before cutting into them or you may have a messy situation on your hands :p.