Tag: chocolate

Pumpkin Chocolate Chip Oatmeal Cookies

Well Hi! It’s been a hot second since I’ve written a blog post. Sorry I went MIA for a couple months. Life has been a tad hectic. Let me catch you up to speed.

 My husband and I moved out of our house temporarily so that he could do some major renovations. We are back in our house now and I have brand new kitchen! My husband did an awesome job! He painted our kitchen cabinets, we extended our counters, had granite counter tops installed, added some pretty back splash and got a new fridge. I have a lot more counter space now which has been a God sent. Meal prepping just got so much easier. Since we had to move out, I decided to take a break from blogging since I wasn’t doing too much cooking.

Before
After

While we were away, I started a new endeavor and launched my own YouTube channel! I hope you will check it out and subscribe! My channel is beauty and lifestyle focused. My video content includes makeup videos, travel vlogs and soon I will be posting some food videos. It’s been fun to throw myself into creating videos. It’s another creative outlet for me to share my interests with others and meet new people.

My husband and I are super busy at work and still working on getting settled back into our home. In the meantime, I’m so happy to have my kitchen back. I’m enjoying getting back into a routine of cooking and baking on a regular basis. Fall is in full swing and I’ve been fully embracing it with some fall inspired treats. Today’s recipe is a super soft and sweet Pumpkin Chocolate Chip Oatmeal Cookie recipe that is sure to be a fall staple in your household.

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 Pumpkin Chocolate Chip Oatmeal Cookies
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Rating: 5
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
dozen
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
dozen
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a large mixing bowl, add the softened butter, pumpkin puree, sugars, maple syrup, vanilla, 2 eggs and mix to combine with mixer on lowest speed.
  2. Add the oats, flour, pumpkin pie spice, baking soda, salt, and mix on low-medium speed until combined.
  3. Add in the chocolate chips and mix on low to combine.
  4. Stick dough in refrigerator for 2 hours to firm up.
  5. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or grease pan with butter.
  6. Scoop dough out in 1 tbsp servings and form into balls, placing them on the baking sheet approximately 2 inches apart. Bake for 12-14 minutes.
  7. Remove baking sheet from oven and let cookies sit on baking sheet for at least 10 minutes. Transfer cookies to cooling rack or serve warm.
  8. Store cookies in an airtight container. They will keep for up to 1 week at room temperature or up to 6 months in the freezer.

Sweet Strawberry & Chocolate Chip Muffins

I’m not going to lie, but it’s been difficult to get back into my normal routine post honeymoon. I’m still reminiscing back to our mornings of sleeping in and our long, laid back, beachfront breakfasts. Derek and I rarely take the time to sit down and have breakfast together at home. We are more of the spring out of bed, grab a granola bar and go-go-go type of people, which again is why it’s been hard to get back into the swing of things.

Our nice leisurely Jamaican breakfasts were such a treat and the perfect way to start the day! So now that we are back, I’m vowing to cook us a home cooked breakfast at least once a week. Sitting down and having breakfast together is such a nice way to spend quality time together, especially on the weekends.

One of my favorite breakfast items in Jamaica were the freshly baked pastries. We indulged in English muffins, bagels and of course delicious muffins. I love muffins because it’s kind of like eating dessert for breakfast. Feeling inspired after our trip, I spent a Saturday morning whipping up these delicious Sweet Strawberry & Chocolate Chip Muffins. Strawberries are in season and they have been amazingly sweet this summer. Also, I’ve been picking up 16 oz containers of strawberries for less than $2 at my local grocery store, which is awesome!

Strawberries and chocolate are the ultimate pair. These muffins are sweet, moist and the perfect summery morning treat. Whether you prepare them for a leisurely Sunday brunch or so that you  can easily grab one out of the fridge on your way to work, these muffins are sure to be the perfect start to your day.

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 Sweet Strawberry & Chocolate Chip Muffins
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Prep Time 30 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Prep Time 30 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
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Instructions
  1. Preheat the oven to 375 degrees F.
  2. Melt 4 tbsp of butter in a microwave safe bowl and set aside to cool.
  3. Combine the dry ingredients in a large bowl, gently whisking together 2 ½ cups of all-purpose flour, 1 cup of sugar, 4 teaspoons of baking powder and ½ teaspoon of salt.
  4. In a stand mixer, crack 2 large eggs into the mixing bowl. Add 1 cup of milk and ½ cup of vegetable oil to the eggs and mix together for 2 minutes on low speed. Next, add the melted butter and 1 tsp of vanilla extract to the egg mixture, mixing on low until combined.
  5. In small batches, slowly mix in the combined dry ingredients, mixing on medium speed, until the batter is completely combined and lump free.
  6. Next, wash your strawberries and pat them dry with a clean towel. Dice your strawberries. Once your strawberries are diced, put them in a clean bowl and toss with 1 tablespoon of sugar. The extra sugar will help to bring out that sweet strawberry flavor even more.
  7. Add the chocolate chips and diced strawberries to the batter. Mix in the fruit and chocolate on low speed until combined.
  8. Line your muffin pan with muffin liners. Scoop the batter into the muffin liners, approximately 2/3 of the way full.
  9. Bake at 375 degrees F for 25 minutes until the muffins are golden brown. Remove the muffins from oven. Immediately remove the muffins from the tin and place them on a cooling rack.
  10. After the muffins cool completely, store them in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Recipe Notes

I prefer these muffins cold, so most definitely refrigerate these after they are cool for the best results.

Cookies and Cream Brownies

Valentine’s Day is quickly approaching, and I have the perfect chocolate dessert for you to share with your special someone. Over the weekend, our friends Shelby and Matt had us over for dinner and I opted to bring dessert. Anything chocolate is always my go to. I must confess that I am a chocoholic.

My friend Shelby and her husband hosted us for dinner. She is also a fellow food blogger.

Our weekend was busy as usual, so I knew that I wouldn’t have time to bake anything from scratch. Instead, I opted to spruce up a boxed brownie mix and top them with the dreamiest cookies and cream frosting.  I love boxed brownie mixes because they are extremely versatile. You can very easily mix in a variety of ingredients into your brownies such as, chocolate chips, candies and you can also top your baked brownies with a gourmet frosting. To be honest, I have yet to find a homemade brownie recipe that I have liked more than the boxed mixes. Rich fudgy brownies, topped with a cookies and cream frosting are sure to satisfy your sweet tooth.

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 Cookies and Cream Brownies
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Prep Time 15 minutes
Passive Time 25 minutes
Servings
brownies
Ingredients
Brownies
Cookies and Cream Frosting
Prep Time 15 minutes
Passive Time 25 minutes
Servings
brownies
Ingredients
Brownies
Cookies and Cream Frosting
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Instructions
  1. Prepare the brownies as directed on the box. After baking, set the brownies aside to cool.
  2. In a stand mixer, combine 1 stick of butter, 1 tsp of vanilla, 1 lb of confectioners sugar and 4 tbsp of whole milk. Set the mixer speed to low and mix for approximately 2 minutes and then increase the speed to medium. Mix the ingredients until thoroughly combined and until the mixture resembles a frosting like consistency.
  3. Place 24 chocolate sandwich cookies into a gallon sized plastic bag and seal the bag. Crush the cookies on the counter, using your hands to break the cookies into small pieces.
  4. Dump the cookie crumbs into the stand mixer with the frosting. Set the mixer speed to low and mix until combined.
  5. Finally, spread the cookies and cream frosting on top of the brownies and if desired you can crumble a few extra cookies over top of the brownies.
Recipe Notes

If you feel like your frosting is too thick, feel free to add in an extra 1-2  tablespoons of milk.

Salted Caramel Fudge

Happy Holidays! This week, I finished my final exams and I’m officially in full holiday mode. I’m so ready for Christmas. It’s such a fun time of the year, filled with friends, family, traditions and sweet treats. One of my favorite Christmas traditions is making fudge. Every Christmas, my mom and I made chocolate fudge and it’s a tradition that I have continued in my own home.

This year, I put a fun spin on our standard recipe and dreamed up this decadent Salted Caramel Fudge. Typically, my mom and I make The Original Fantasy Fudge recipe. To make my Salted Caramel Fudge, I simply melted down some caramel candies, added salt and swirled the melted salted caramel into the fudge mixture. Combined, the saltiness of the caramel balances out the rich sweetness of the chocolate. The two ingredients are a match made in heaven. I gifted this fudge to my co-workers and they loved it!

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 Salted Caramel Fudge
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Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Grease a 9x13- inch pan with butter.
  2. Unwrap all of your caramels and set them aside.
  3. In a large pot, melt down the butter, add in 2/3 cup of evaporated milk, 3 cups of white sugar and stir together over medium heat. Continue stirring and bring the mixture to a full boil for 5 minutes. Do not stop stirring!
  4. Remove the sugar mixture from the heat and stir in the chocolate chips until melted. Add in the marshmallow fluff and 1 tsp of vanilla extract. Set the fudge on the stove over low heat to keep it warm while you make the caramel sauce.
  5. To make the caramel sauce, microwave your caramels in a microwave safe bowl, following the directions on the bag. Once melted, add in ½ tsp of salt. Mix until combined.
  6. Pour the fudge into the greased 9x13 pan and then drizzle in the melted caramel, over top of the fudge. Using a fork, swirl the caramel throughout the fudge. Lastly, sprinkle the salted caramel fudge with some coarse ground salt for extra saltiness and a bit of flare! Let the fudge set for a couple of hours before cutting.
Recipe Notes

Note: If you refrigerate the fudge, the caramel will get hard and it eats like a praline. For a more chewy caramel, leave the fudge out on the counter at room temperature.

Chocolate Chip Cookies

This past week has been insane. Not only have I been extremely busy, but I’m also trying to knock this awful cold. I don’t know about you, but when I’m sick, all I want to do is to chill in front of the TV and take a nap. Unfortunately, that’s not a choice for me this week. It’s my last week of classes and I have to wrap up all of my school work to turn in before the end of the semester. So I am continuing to push through and keep reminding myself that this time next week, I will be on winter break.

But what do we do when we are feeling stressed? Stress less and cook more. I took a mental health break the other night and baked some of my favorite chocolate chip cookies. I would argue that I’m actually a better baker than cook. Baking is how I got my start in the kitchen. There is something so therapeutic about baking and for me it’s the perfect stress reliever. Also, there is something so comforting about a chocolate chip cookie. It’s so familiar, simple and so delicious.

This is my signature chocolate chip cookie recipe, a cross between an oatmeal raisin cookie and a traditional chocolate chip cookie. I add cinnamon and just a little bit of oats, to give it a flavor similar to that of an oatmeal raisin cookie. Another great thing about these cookies is that they are so easy to make. This recipe can be easily prepared on a weeknight, with very little effort. The end result, warm and gooey chocolate chip cookies that will make you forget all of your troubles.

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 Chocolate Chip Cookies
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
cookies
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cookies
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper or grease the cookie sheet with butter.
  2. Using a mixer, cream ½ cup of salted butter (1 stick), ¾ cup of brown sugar and ¾ cup of white sugar together.
  3. Add 2 eggs, 1 tsp of vanilla extract, ¾ tsp of baking soda, 1 tsp of cinnamon and 1 tsp of salt and mix until combined.
  4. Add 2 cups of flour to the mixture, one at a time and mix in between so that flour doesn’t get all over the place.
  5. Lastly, add ¼ cup of quick oats and 1 bag (12 oz) of milk chocolate chips.
  6. Scoop the cookie dough by heaping tablespoons onto the cookie sheet and place in the oven. For a softer cookie, bake for 12 minutes and for a firmer cookie bake for 14 minutes. Remove from oven and place cookies on a wire rack to cool.