Tag Archives: chocolate

Brown Sugar Chocolate & Butterscotch Chip Cookies


Well, I was already back at my pre-pregnancy weight. Until I made these. Dangit.


It is currently 3:18 am and I’m wishing I had another one of these cookies to munch on right now. Problem is, I’ve already had 5 today (not kidding) and I’m slightly scared of the dark and not willing to risk a hike all the way to the kitchen to get another one.


As I’m writing this, I’m rocking my darlin’ little daughter in her little hammock bed- lately her most ‘awake’ time is in the early afternoon and then again at around 2 a.m.- which means I’ve become a big fan of midnight snacks. Mostly I rely on apples and granola bars, but sometimes ya just need a cookie. Or five… don’t judge.


Now that I think of it… I had er, 3 of the 5 cookies today technically at 1 a.m. and the other 2 were at lunch yesterday – so I should probably have 2 more now because I already typed that I had 5 today so I may as well make that true. Just let it happen.

Cookie party in the nursery, ya’ll.


p.s. Tomorrow I have a haircut at 2- my mom is coming over to do some nursing classes with me, and she’s going to watch Gabs for an hour while I go to my appointment. I have been going back and forth with whether or not to cancel my appt all day- it will be my first time leaving Gabs for longer than 20 minutes! I hope this haircut is worth it!

Brown Sugar Chocolate& Butterscotch Chip Cookies


  • 2 cups plus 2 Tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
  • 1 c brown sugar, packed
  • 1/2 c granulated sugar
  • 1 large egg plus 1 yolk
  • 2 tsp vanilla extract
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup butterscotch chips


  1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper; set aside.
  2. In a medium bowl, whisk together flour, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips.
  4. Roll a scant 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves back together into one ball so that the top surface is jagged. Place onto prepared cookie sheet, spacing 2 1/2 inches apart.
  5. Bake until cookies are light golden brown, outer edges start to harden, and  centers are still soft and puffy, about 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets. Remove cookies using a wide metal spatula. Store in an airtight container at room temperature

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Filed under Cookies/Bars, Dessert, Food Stuffs.

Christmas Cookie Roundup 2012


I am a huge lover of Christmas baking. More importantly, the Christmas cookies. Mm mm mm. I know you can eat cookies anytime of the year, but something about the holiday season almost makes it a LAW that you have to indulge. If I’m wrong, I don’t want to be right.


So in the spirit of the cookie baking season, I have rounded up a list of my favorite things to bake for my Christmas platters!

1. Peanut Butter Blossoms

2. Scotcheroos

3. Eagle Brand Cookies

4. Old- Fashioned Sugar Cookies

5. Peanut Butter Pretzel Bites

6. Peppermint Bark

7. Chewy Gingersnap Cookies

8. Reindeer Chow

9. Marshmallow Snowmen (use as stirrers for Hot Chocolate or coffee!! SO cute!)

10. Amaretti’s

11. Brown Sugar Shortbread

12. Almond Tarts

13. Snowball Cookies (AKA Mexican Wedding Cookies)

14. Nutter Butter Balls

15. Hot Chocolate on a Stick


The pictures of some of the goodies are the courtesy of the original bakers of these goodies! I can’t wait to get started… Joey and Baby Judah are the best taste-testers out there. 😉


Merry Christmas!

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Filed under Food Stuffs., Fridays, Holiday, Holiday Baking

Cookies & Cream Oreo Cake











It’s Monday, and you guys deserve a cake! All this past weekend, I could not get enough chocolate. I kept reaching for another handful of pretzel m&m’s here, or some chocolate chips there… and then some more pretzel m&m’s. Seriously, have you guys tried those little stinkers? They are incredibly and so rudely addicting! Anyways, they just weren’t filling the  chocolate void in my heart.










So then I began the desperate rummage through the cupboards, and found OREO’S!! I knew just Oreo’s wouldn’t be enough to satisfy the chocolate monster living in my tummy, so I made a cake. They say not to fight the cravings, but to embrace them. Whoever said that must be an expert, so I’m just listening to the experts here. Also, it was Joey’s Grandpa’s 71st birthday last week, and I wanted to bake something special for him! So my craving + grandpa’s birthday=  dangerously chocolate oreo cake with cookies & cream filling.

There are so many great recipes out there to go from, but I decided to take a little bit from a few different recipes I found. To keep it simple, I used a boxed mix for the cake, of the triple chocolate fudge variety. I wanted it to look pretty, so I decided to cover the whole thing in chocolate ganache- not just the top (That could just be the choco-monster talking). I also wanted it to be a good ratio of filling to cake- that is KEY! Who wants all cake and no filling? And on the other hand, too much filling can be pretty overwhelming. Don’t ask me when cakes became rocket science- I don’t make the rules!










Speaking of rocket science… Sometimes, no matter how well you grease and flour the pan, it just doesn’t come out nicely. See example above. Don’t worry! Your oreo cake will survive. With a little reconstructive surgery, you can make her face look brand new.










Still a few scars, as you can see.












But put on a little cream cheese make-up and she’s more beautiful than ever! My other layer fell out of the pan perfectly, so she gets to be on the top. This oreo cream cheese filling tastes just like a Hershey’s cookies & cream candy bar- it goes on nice and thick so it can handle being in between two fudgey chocolate layers all by itself.




Kinda looks like a giant oreo cookie right there! The fun doesn’t stop here though.



For the ganache, I melted equal ratios of butter to good quality bittersweet chocolate- 1 oz. of chocolate for every TBSP of butter. If that much butter makes you uncomfortable, just remember its National Dairy Month. And Grandpa’s birthday! And it’s sooo good.




The ganache will stay at a liquid consistency for quite a long time if you make it right- you can see from that picture how smooth it is! That was about 15 minutes after it had been melted. (Have you guys ever seen the beginning of the old Willy Wonka and the Chocolate Factory movie? Where they show all the chocolate being made in the factory? I felt like I was in that movie!!!) Totally drooling.












The rest is decoration- I used up a whole package of oreo’s because I wanted an over-the-top cake. If you are a little more for the simple approach, you can use half the amount and just do the halves on the top. But just keep this in mind… how many times in your life will you make a cake like this? Might as well go all out.

I wish I had gotten a picture of a slice for you, it was so pretty! But to be honest, once we sliced it up, it was gone before I had time to snap a picture! All in all, this was such a fun cake to make- if I bake it again, I’ll double the layers and filling, because the taller the cake, the better!

In case you were wondering, this definitely silenced the chocolate monster. In fact, I think this cake exploded him.







Cookies & Cream Oreo Cake

adapted from Brown-Eyed Baker

serves 10-12

for the cake:

1 box of Betty Crocker triple chocolate fudge cake mix, plus ingredients on box


for the filling:

8 oz cream cheese, at room temperature

1/2 cup sugar

1 cup heavy whipping cream

12-15 oreo cookies, coarsely chopped


for the ganache:

8 oz good quality semisweet chocolate

8 TBSP butter, cubed



To make this cake, preheat the oven to 350 degrees (325 if using a dark non-stick pan). Mix the oil, water, and eggs into the mix and divide evenly into two 8×8 cake rounds that have been greased and floured. (Since this was a chocolate cake i dusted the pans with cocoa powder.) Do not overbake!! Test done-ness of cake with a toothpick- once it comes out clean from the center, they’re done. Let cool completely.

To make the filling, with a stand or hand mixer fitted with a whisk attachment, whisk the heavy whipping cream on low until it starts to become frothy and thick. Gradually increase the speed and whisk until stiff peaks form. Set aside.

In a large bowl beat together the cream cheese and sugar until well-blended and smooth. Using a rubber spatula, gently fold in ¼ of the whipped cream to lighten the cream cheese mixture. Fold in the remaining whipped cream, and then the chopped Oreos.

Place one layer of the cake on a serving plate, spread the filling mixture on top, and top with the second cake layer.

To make the ganache, microwave the chocolate and butter in a small microwavable bowl in 30-second intervals, stirring after each interval, until the butter is melted. Cool for 5 minutes.

Spread the ganache over the top of the cake and decorate with oreo’s as desired! Keep refrigerated.

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