Tag Archives: dessert

Candy Corn Chocolate Chip Cookies

28 Oct

My favorite part of Halloween, besides dressing up, is candy corn.  It’s one of the most addicting candies ever created. Try to eat just one, it’s impossible!

Rather than (ok, in addition to) just eating it straight out of the bag, I decided to  incorporate candy corn into cookies.  They’re perfect for a Halloween party!

Candy Corn Chocolate Chip Cookies

2 sticks of butter (make Paula Deen proud!)
2 cups flour
1 cup white sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp baking soda
1 tsp salt
1 cup candy corn
1/2 chocolate chips

Heat oven to 350 degrees.  Line cookie sheets with parchment paper and set aside.  Roughly chop your candy corn so it’s in smaller chunks.  Look how pretty it looks!

In a big bowl, cream butter and sugar together until combined.  Add the eggs one at a time, then add in the vanilla.  Make sure everything is mixed together well. 

In a separate bowl, mix the flour, salt, and baking soda.  Add this flour mixture into the wet ingredients, mixing until well combined.  Then, stir in your candy corn and chocolate chips. 

Drop by tablespoon onto your cookie sheets.  You don’t want the cookies to be too flat, or the candy corn will melt and might burn.  My cookies also spread a lot so make sure you leave ample space between them. 

Keep them in the oven for 8-10 minutes, but check them frequently.  When they are just turning golden brown and the dough is set, pull them out and let them cool on the pan.  They’ll continue cooking and you won’t risk burning them!

My first batch didn’t turn out well (they spread too much and fused into one big monster blob) but my second batch was so good I didn’t even have time to take a picture before they were being eaten!  Look at those big candy corn chunks- delicious!


Easy Banana Bread

19 Jul

If you’re like me, you have some overripe bananas lying around the kitchen.  What can I say?  Those things ripen faster than I can eat them!  The good news is, you can use them to make banana bread.  In less than 15 minutes you can have a loaf in the oven….

Easy Banana Bread

2-3 very ripe bananas
1/2 stick of butter (softened)
2 eggs
2/3 cup sugar
1 1/3 cup flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon

Preheat the oven to 350 degrees.

In a medium sized bowl, mash the bananas.  You want to mash them as much as possible so there are no big chunks in your bread.  Add the butter, sugar, and eggs and mix everything together.

In another bowl, combine the flour, salt, baking soda, baking powder, and cinnamon.  Add this mixture to the wet ingredients and stir until everything is combined. 

Pour the dough into a greased pan and bake until a toothpick inserted into the center comes out clean, 30-50 minutes.

This bread is so delicious…I especially like to eat it for breakfast with a little butter.  It’s pretty much heaven!

Chocolate Peanut Butter No Bake Cookies

12 Jul

It’s 90 degrees here in Boston and humid to boot.  When it gets this hot, the last thing you want to do is turn the oven on and make it even hotter.  But what if you’re still craving dessert? That’s where no bake cookies come in!

They’re quick, easy, and require no oven time.  One of my favorite flavor combos is chocolate and peanut butter so I really like these cookies.

Chocolate Peanut Butter No-Bake Cookies

3 cups quick oats
1/2 cup creamy peanut butter
4 tablespoons cocoa powder
1/2 cup milk
1 stick of butter
2 cups white sugar
1 teaspoon vanilla

Put the butter, sugar, milk, and cocoa powder into a saucepan.  Bring to a roiling boil (you will see big bubbles) and then let the mixture boil for 1 minute

I tried to capture the bubbles-

Remove the mixture from heat.  Stir in the peanut butter and the vanilla until smooth.  Then, stir in the oats.

Line your cookie sheets with wax paper, then drop tablespoons of the mixture onto the sheets.  Let cool until set. 

Once the cookies cool, you are left with a chocolate peanut-buttery snack that is hard to resist.  They may not be the prettiest looking cookies ever, but they sure taste good!

Tri-Colored Strawberries

7 Jul

What’s more fun than chocolate dipped strawberries?  White chocolate dipped strawberries with blue sugar!  It’s an irresistible combination.

Tri-Colored Strawberries

Strawberries (about one pint)
2/3 cup of white chocolate chips
Blue sparkling sugar

Melt the chocolate chips in a microwave safe bowl.  Microwave them in 20 second increments, stirring between each one so you don’t burn the chocolate.

Dip the strawberries in the chocolate, making sure to leave part of the strawberry uncovered. 

Dip the bottom of each strawberry in blue sugar, making sure to not cover all the white.  You want all three colors- red, white, and blue, to show!

Place the strawberries on a wax paper covered baking sheet, and put them in the fridge until the chocolate sets.

And that’s all there is to it!  In no time you’ll have patriotic strawberries that taste amazing. You can even pretend it’s a healthy dessert since strawberries are good for you, right? 🙂

Pretzel Rod Sparklers

7 Jul

As promised, here is another 4th of July dessert recipe.  These sparkler pretzels are simple but fun and would make a perfect addition to any summer BBQ!

Pretzel Rod Sparklers

22 pretzel rods
6 .24 oz packets of Pop Rocks
2/3 cup of chocolate chips

Place your chocolate chips in a microwave safe bowl, then microwave until melted.  Heat in 20 second increments, stirring between each one.  Be careful not to burn the chocolate!

Dip your pretzel rods into the chocolate, coating the top of the pretzel.  Then, sprinkle pop rocks on the coated end, pressing them into the chocolate gently if need be.

Stand your sparkler rods upright in a cup or mug, then place them in the fridge until the chocolate has set. 

When you eat them, the pop rocks sparkle and pop- it’s like fireworks in your mouth!  And the saltiness of the pretzel is perfect with the chocolate.   For such a simple dessert, these really deliver!

Stained Glass Cookies

6 Jul

We had a 4th of July BBQ this weekend and I volunteered to bring desserts.  I knew I wanted to make something festive and delicious so I decided on stained glass cookies (and a few other things, but I’ll save those for a future post!)  I’ve seen these on numerous blogs, though I think initially on this one, so it was just a matter of mixing and matching what worked for me.

Here’s the version that I went with. 

Stained Glass Cookies

1 cup white sugar
2 1/2 cups of flour
3/4 cup of butter (softened)
1/2 teaspoon vanilla extract
2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
2 cookie cutters- one big and one medium size (I used a large circle and a smaller star)
red and blue jolly ranchers (I ended up using about 15 of them)

Cream together the sugar and butter until smooth. Beat in the eggs and vanilla, then stir in the flour, salt, and baking powder.  Cover the dough and chill for an hour, or up to overnight. 

Preheat oven to 400 degrees.  On a floured surface, roll out your dough until it’s about 1/4 or 1/2 inch thick. 

Cut out circles and place them on a cookie sheet.  I greased mine instead of using parchment paper which may have been a mistake. The cookies stuck to all my pans (and got ruined) except my nice expensive one so next time I think I’d use paper.  Your call!

Once you have your circles on the cookie sheet, go ahead and cut out your stars. 

Next, take the wrappers off your Jolly Ranchers and put them in ziploc bags (reds in one bag, blue in another)  Then smash them into tiny pieces.  This is easier said than done so it helps to have a sous chef do this while you roll out the dough 🙂

Fill the center of your cookies with crushed candy.  Be careful not to get any candy on the cookie or it will discolor it.  You want a decent amount of candy in there, so it should create a little dome in the middle.  That way when it melts it will fill the entire middle.

Bake the cookies for 5-7 minutes (mine took 5) until the candy is hot and bubbly and the cookies are just beginning to brown.  Let them cool completely before you careful take them off the pans.

And voila- the most patriotic cookies ever.   Plus they are delicious!

Truth time- these cookies were a hit at the BBQ but they were kind of a pain to make.  Perhaps it was the fact that it was 93 degrees out and my apt has no air conditioning (add to that a tiny kitchen and a hot stove…) and nothing was easy.  The jolly ranchers stuck together because of the heat and I had to wait for the dough to warm up a little because it got too cold next to the vent in the fridge.

So my advice to you would be save yourself some trouble and buy premade sugar cookie dough.  Then you can just use your cookie cutters and skip to the fun part! 

The cool thing about these cookies is you can customize the colors to holidays, graduation parties, baby showers, etc. The sky’s the limit!   And they really are very tasty so go ahead and make them- you’ll wow all your friends!

Boston Pride & Rainbow Cupcakes

16 Jun

The Boston Pride Parade was last weekend; it’s an annual event in the South End  and it was a lot of fun despite so/so weather.  It was gloomy all morning and later rained, but the crowds still showed up.   And we still had our Pride party!  A friend of mine lives right at the start of the parade route and has a makeshift deck outside his third floor windows.  Hello perfect view!

I decided a pride party was the perfect excuse to make Rainbow Cupcakes.  They take some time to make but they’re easy AND delicious.

Rainbow Cupcakes 


  • 1 box white cake mix (plus eggs, water, and veg. oil like the box calls for)
  • 1 can white frosting (I used Pillsbury Cream Cheese Frosting)
  • red, blue, yellow, and green food coloring
  • cupcake wrappers

Color Directions:

  • Red= 18 drops of red food coloring
  • Orange= 12 drops of yellow, 4 drops of red
  • Yellow=12 drops of yellow
  • Green= 12 drops of green
  • Blue= 12 drops of blue
  • Violet= 9 drops of red, 6 drops of blue

Baking Directions:

Preheat oven to 350 degrees.  In a large bowl, combine the cake mix with eggs, water, and oil as directed on the box

Divide batter into 6 bowls

Now it’s time to color the batter.  You want one bowl of each rainbow color. See above for how to mix the drops to get each color.  Don’t they look pretty?


Line your muffin tin with cupcake wrappers.  I like to spray mine with a little PAM to ensure they don’t stick.  Next, going in order of the rainbow (red, orange, yellow, green, blue, violet) spoon your batter into the cups.


As you can see, the colors don’t have to cover one another completely.  Pop these bad boys into the oven for 16-18 minutes, until done.  Mine took 18 minutes.  I ended up with 24 cupcakes total.

Wait until the cupcakes cool completely, then frost them.  I put rainbow sprinkles on mine, just to make them more fun.  Then they were ready for transport to the South End.

Is there anything more festive than a rainbow?  I think not. And did I mention they’re portable enough for deck parties? Always a plus!

 What’s your favorite party treat?