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Peppermint Chocolate Cheesecake   I've been gone from the blogging world for a few weeks now, and I don't really know how that happened. Well, I sort of do. At workwe are going into the busy...

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Raspberry Swirl Lemon Cheesecake  Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Swirl Lemon Cheesecake irresistible.  Cheesecake...

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Chicken Pesto Mac & Cheese   Pasta is a love of mine. Who the heck doesn't love pasta?! A crazy person that's who. Sorry if you are that person, I just don't understand how you cannot be in love...

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Cookie Butter Granola Cookie Butter Granola is easy to make and absolutely irresistible, you will devour the whole batch.  Yogurt has been my go to breakfast lately because the thought of...

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Overload Chocolate Cookies Cocoa Powder, Nutella, Chocolate Pudding Mix & lots of Chocolate Chunks make these Overload Chocolate Cookies a Super Rich Decadent Cookie for all you chocoholics out...

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Peppermint Chocolate Cheesecake

Category : Cheesecake, Dessert, Everything Sweet

Chocolate Peppermint Cheesecake www.confessionsofabakingqueen.com #christmasdessert

 

I’ve been gone from the blogging world for a few weeks now, and I don’t really know how that happened. Well, I sort of do. At workwe are going into the busy season… THE CHRISTMAS SEASON!! :) Also known as my favorite time of year.

 

Peppermint Chocolate Cheesecake  www.confessionsofabakingqueen.com

 

I have also been working out, thus trying to not eat as many sweets. And while I do admire the bloggers who can bake a ton of desserts and not eat any of them I am not one of those people. I must eat everything so I know I LOVE IT. And if I love it, well we know I have no self control. So basically what I am saying is I have not been baking a ton.

 

Peppermint Chocolate Cheesecake  www.confessionsofabakingqueen.com

 

 

I did bake for my best friends sisters wedding, 250 pieces and I have made a few birthday cakes but I always use my favorite cakes for birthdays, chocolate strawberry or salted caramel chocolate cake. Hey, they are great cakes that I know will turn out amazing.

But last week I made a this Chocolate Peppermint Cheesecake… and OH MY GAWWWWWSH!!! TO DIE!

Cheesecake has to be my favorite thing to make. I enjoy that it’s a process but an easy process kind of like making cinnamon rolls. I like to make both the night before. It’s weirdly relaxing. And then the next day you get to devour an amazing product.

 

Peppermint Chocolate Cheesecake  www.confessionsofabakingqueen.com

Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake

Ingredients

    Crust
  • 8 oz Oreos, crushed
  • 1/4 cup butter, melted
  • Cheesecake
  • 16oz cream cheese, completely softened to room temp.
  • 3/4 cup granulated sugar
  • 1/3 cup sweetened cocoa powder
  • 1/3 cup Peppermint Mocha Coffee Creamer or Heavy Whipping Cream
  • 1/3 cup sour cream or greek yogurt
  • 1/4 teaspoon peppermint extract
  • 2 large eggs, at room temp.
  • Garnish (Optional)
  • Whipped Cream (homemade or store bought)
  • Hersheys Candy Cane Bar, Melted

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes the beat in cocoa powder until combined. Add in creamer, sour cream & peppermint extract mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 45-55 minutes, until the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake.
  6. Garnish (Optional)
  7. Drizzle melted Hershey's Candy Cane Chocolate Bar over cheesecake. Squirt whipped cream in dollops around edge of cheesecake.
  8. Store in fridge in a sealed container for up to 8 days.
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Pumpkin Cheesecake with Biscoff Crust  

pumpkincheesecakepicmonket

 

Raspberry Swirled Lemon Cheesecake  

lemonraspberryswirlcheesecake (1 of 1)-4

 

Salted Caramel Cheesecake Bars  

caramelcheesecakebars (1 of 1)-2

 

Vanilla Bean Cheesecake with Strawberry Glaze   

vanillabeancheesecakestrawberrysauce (1 of 1)-4

 

Double Chocolate Cheesecake Cupcakes  with Biscoff Crust  

doublechocolatecheesecakecups (1 of 1)-7

Brown Sugar Apple Blondies

Category : Bars, Dessert

Brown Sugar Apple Blondies are the perfect fall blondie, sweet but not too sweet, caramel undertones and chunks of juicy apples.

Brown Sugar Apple Blondies are the perfect fall blondie, sweet but not too sweet, caramel undertones and chunks of juicy apples. www.confessionsofabakingqueen.com

I had so many plans for these blondies. But things just didn’t go according to plan, and I am soooooo happy they didn’t.

First I wanted to swirl the blondies with caramel, but I didn’t have any made and I didn’t have time to make any.

Then I wanted to do a maple version, since I freaking love maple. But I was out of maple syrup.

So then I was going to do an apple blondie and do a browned butter glaze.

But then I thought of sautéing the apples in some brown sugar and butter like I did in this cake and then folding the semi cooked apples into a delicious blondie batter.

Yes that was the winner, carmelized apples into a delightful blondie batter.

Yes it was amazing, it still is. I am eating a bite or two while writing this post.

Brown Sugar Apple Blondies are the perfect fall blondie, sweet but not too sweet, caramel undertones and chunks of juicy apples. www.confessionsofabakingqueen.com

Brown Sugar Apple Blondies

Brown Sugar Apple Blondies

Ingredients

    Apple Mixture
  • 2 tbsp butter, unsalted
  • 3 tbsp dark brown sugar
  • 1 large apple, cut into small pieces
  • Blondie
  • 1/2 cup unsalted butter, melted
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

    Apple Mixture
  1. Preheat oven to 350F and line a 8X8 pan with foil and grease.
  2. In a medium saucepan cook apple chunks in butter and brown sugar. Cook on medium heat for 4-6 minutes, until apples are slightly softened.
  3. Blondie
  4. In a medium bowl mix butter and sugar together. Whisk in egg and vanilla extra. Mix in flour, baking soda and salt. Fold in all of apple mixture. Pour into prepared pan and bake for 35-40 minutes, until middle is set and golden brown. Place on wire rack and let cool completely before slicing.
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Caramel Apple Cake

caramelapplecake picmonkey

Salted Caramel Upside Down Apple Pie

saltedcaramelupsidedownapplepiepicmonkey

 

Caramel Apple Crisp 

caramelapplecrisp (1 of 1)

 

Pumpkin Cheesecake with Biscoff Crust

Category : Cake, Cheesecake, Dessert

 

Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com


There is something about the month of October, that just makes me happy.  It’s as if the year starts to turn and the weather cools of (although it has not yet here in CA, 90 degrees is really getting OLD), its halfway to my birthday, its my dads birthday and pumpkin desserts seem to pop up everywhere. Especially Pumpkin Cheesecake.

 

Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

There is something about seasonal desserts, I can’t resist them. My favorite Italian restaurant does seasonal cheesecake and I can’t wait for spring and Lemon Cheesecake and then fall and Pumpkin Cheesecake. I can’t get enough. Even though I knew I could make cheesecake whenever I want. And this recipe has just confirmed that.

 

Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

 

The caramelized flavor of the Biscoff crust really sets this pumpkin cheesecake apart from others. Some prefer to do the curst just on the bottom but I think more is better, so up the sides I went. I also like a thick crust, the richness of the crust and creaminess of the cheesecake compliment each other so well.

 
Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

 

I can GUARANTEE you I will be making this again before Halloween, I loved it, my friends loved it and so did my family.

 
Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

 

 

Pumpkin Cheesecake with Biscoff Crust

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Yield: 1- 9 inch Cheesecake

Pumpkin Cheesecake with Biscoff Crust

Ingredients

    Biscoff Crust
  • 12 oz Biscoff Cookies, finely crushed
  • 4 tbsp butter melted
  • Pumpkin Cheesecake
  • 2 lbs Cream Cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs, at room temp.
  • 1 can pumpkin puree
  • 1 tbsp & 1 tsp pumpkin pie spice
  • 3 tbsp vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup sour cream
  • Optional Garnish with Whipped Cream & Pieces of Biscoff Cookies

Instructions

    Biscoff Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Biscoff crumbs and butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Pumpkin Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar, brown sugar and beat for another 3 minutes.Add in eggs one at a time. Add in pumpkin puree, pumpkin pie spice, vanilla extract, heavy cream, and sour cream mixing until fully combined. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1- 1 1/2 hours then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
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Vanilla Bean Cheesecake

Raspberry Swirl Lemon Cheesecake

Double Chocolate Cheesecake Cups with Biscoff Crust

 

Raspberry Swirl Lemon Cheesecake

Category : Cheesecake, Dessert, Everything Sweet

 Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Swirl Lemon Cheesecake irresistible. 

 Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Lemon Cheesecake irresistible www.confessionsofabakingqueen.com

Cheesecake is one of my favorite things to make, especially in the summer. A nice cold dessert, oh it hits the spot! Especially lemon desserts and this year I have loved the combination of Lemon & Raspberry. They just go together so well.

 Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Lemon Cheesecake irresistible www.confessionsofabakingqueen.com

 

So Cal is in the 100’s right now, so freaking hot. But that didn’t stop me and my mom from craving a roast dinner tonight. If you follow me on Instagram you would have seen a delicious dinner.. Yorkshire puddings.. ugh so delicious. I could literally eat 10 yorkies, dipped in gravy or even plain. And then roast chicken, roast potatoes, cheesey cauliflower, brussels sprouts, carrots, mashed potatoes and TONS of gravy all over it all!

 

Makes me so happy.

 Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Lemon Cheesecake irresistible www.confessionsofabakingqueen.com

And you can’t have a delicious dinner that is not followed by dessert. So I think you should make this one, I brought it into work and it went over very well. But cheesecake usually does, creamy dreamy deliciousness!

 

 

 Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Lemon Cheesecake irresistible www.confessionsofabakingqueen.com

 

 

 

Raspberry Swirl Lemon Cheesecake

Ingredients

    Crust
  • 1 12 oz package Lemon Oreos, crushed
  • 1/4 cup butter, melted
  • Raspberry Swirl
  • 1 container Raspberries
  • 2 tbsp granulated sugar
  • Cheesecake
  • 16oz cream cheese, completely softened to room temp.
  • 3/4 cup granulated sugar
  • 3 tablespoons heavy cream
  • 1/3 cup sour cream or greek yogurt
  • Zest of two medium sized lemons
  • Juice of 2 medium sized lemons about 1/3 cup
  • 3 large eggs, at room temp.

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Lemon Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Raspberry Swirl
  3. In a food processor blend raspberries and sugar until mixture is in liquid form. Pour mixture through strainer to get rid of all seeds, set aside.
  4. Cheesecake
  5. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla beans, lemon zest and lemon juice mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan, place dollops of raspberry puree and use a knife to swirl the dollops into the cheesecake batter. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  6. Bake for 60-70 minutes, until the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  7. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake.
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   Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Lemon Cheesecake irresistible www.confessionsofabakingqueen.com

Caramel Cheesecake Bars

caramelcheesecakebars (1 of 1)-2

 

 Biscoff Apple Cheesecake Bars

biscoffapplecheesecakebars (1 of 1)-5

Classic Vanilla Bean Cheesecake with Strawberry Sauce

vanillabeancheesecakestrawberrysauce (1 of 1)-6

 

Maple Apple Cheesecake Bars

maplecheesecakebars (1 of 1)-3 doublechocolatecheesecakecups (1 of 1)-7

Chicken Pesto Mac & Cheese

Category : Dinner, Everything Sweet, Pasta

Chicken Pesto Mac & Cheese www.confessionsofabakingqueen.com
  Pasta is a love of mine. Who the heck doesn’t love pasta?! A crazy person that’s who. Sorry if you are that person, I just don’t understand how you cannot be in love with pasta. A garlic olive oil sauce, a beautiful juicy tomato sauce or a rich cheesey cream sauce…how on earth can you go wrong? I’ll take all of the above!

Chicken Pesto Mac & Cheese www.confessionsofabakingqueen.com

My favorite Italian restaurant around where I live is Roman Cucina. On Tuesday nights there special is a creamy pesto and I freaking LOVE IT! It is that good. They also have a delicious tiramisu, oh and they have seasonal cheesecakes- lemon, Oreo, cookie dough, pumpkin..oh how I love all of them!

Chicken Pesto Mac & Cheese www.confessionsofabakingqueen.com

 

Well last week I made some homemade basil pesto, so easy and delicious, and for dinner I had to make a creamy pesto sauce. The problem was I was craving mac and cheese so I kind of combined the two. Awesome choice, if I do say so myself. I also made a cheesey cream sauce with no heavy cream! I used 2% milk and greek yogurt! I was quite proud of myself because the pasta still tasted rich. ( I am on a #fitlife kick right now, let’s see how long that lasts! LOL)

This is the Basil Pesto Recipe I used in the pasta

Classic Basil Pesto

Chicken Pesto Mac & Cheese

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 Servings

Chicken Pesto Mac & Cheese

Ingredients

  • 2 chicken breasts, cooked and shredded
  • 2 1/2 cups uncooked elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • pinch of salt
  • pinch of pepper
  • 1 1/2 cup milk (I used 2%)
  • 1 cup sharp cheddar cheese/ parmsean
  • 1/4 cup basil pesto
  • 1/4 cup greek yogurt

Instructions

  1. Cook elbow macaroni according to box instructions, set aside.
  2. In a large skillet cook chicken breasts in a little olive oil over medium heat, cook until no pink remains and chicken breasts are fully cooked.
  3. Take chicken breasts out of pan and add butter and flour. Whisk flour and butter for two minutes, so the two are fully combined. Mix in salt, pepper and milk once combined let simmer for two minutes. Whisk in cheddar cheese then add pesto and greek yogurt. Mix in chicken and pasta, let cook for two minutes. Serve immediately, sprinkle with parmesan cheese, if desired.
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Cookie Butter Granola

Category : Breakfast, Dessert, Everything Sweet, Snacks

Cookie Butter Granola is easy to make and absolutely irresistible, you will devour the whole batch. 
Cookie Butter Granola www.confessionsofabakingqueen.com

Yogurt has been my go to breakfast lately because the thought of oatmeal or even a waffle with peanut butter & fruit makes me start sweating. The past few weeks have been absolutely dreadfully hot! I find myself waiting to do my makeup in the car (not while driving) so I can have the ac blasting all over my face.

I look forward to October when *hopefully* the weather cools down. Last “winter” we had like two days of rain, I bought a new coat and three new sweaters last season that STLL have the tags on them because it was never cold enough to wear them. I hope this year it is.

Cookie Butter Granola www.confessionsofabakingqueen.com

Well, back to the yogurt. Chobani Pineapple Greek Yogurt is my favorite of all time. But the boring routine of yogurt each morning is annoying so I like to add granola.

I was out of my go to recipe so I decided to make a new granola, Cooke Butter Granola. Because who doesn’t freaking LOVE cookie butter?! No one I know!

The best part about this is the cluster are so big, so its perfect for crumbling on top of your yogurt or snacking on for your mid morning snack.

 

Cookie Butter Granola

Ingredients

  • 1/3 cup Coconut Oil
  • 1/4 cup Brown Sugar
  • 1/4 cup maple syrup
  • 1 tsp Vanilla extract
  • 1/3 cup Cookie Butter
  • 3 cups Rolled Oats
  • 1 cup Quick Oats

Instructions

  1. Preheat oven to 325F and line a baking sheet with a silpat liner or parchment paper.
  2. In a medium bowl mix together the coconut oil, brown sugar, maple syrup,cookie butter and vanilla extrat.Fold in oats and almonds and mix until fully combined.
  3. Dump onto baking sheet and using a spatula press down so granola is in a compact even layer.
  4. Bake for 35-40 minutes, the granola will be a beautiful golden brown.
  5. Let cool on baking rack for 1 hour then break into clusters. Store in an air tight container for up to 2 weeks.
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Cookie Butter Granola www.confessionsofabakingqueen.com

Classic Basil Pesto

Category : Appetizers, Dinner

 Classic Basil Pesto is the perfect flavor to add to any dish Classic Basil Pesto www.confessionsofabakingqueen.com   The other day I visited the spa with my best friend. We visit Glen Ivy Hot Springs when we are in the mood for a spa day, palm trees, pools and Peach Bellinis make this our favorite place. We enjoyed tanning, a facial, Peach Belinis and a tasty lunch. Spa days need to come more often in my life, and facials ohhhh they are the best ever!!   Another favorite of mine? Basil Pesto.   It was only until I was 19 that I realized my adoration for pesto. It’s ironic because I worked at an Italian restaurant from 15-19 but never had any pesto while I worked there. Weirdly, the green color put me off. But now the rich green color excites me. Pesto Garlic Bread, Pesto Chicken Sandwiches,  Creamy Pesto Pasta, Pesto Hummus… the options are endless.     Classic Basil Pesto www.confessionsofabakingqueen.com   I usually buy pesto from Costco or Trader Joe’s but the other week I questioned why I had never made it. I couldn’t come up with a good answer so I decided I better make some. It was simple, made in 5 minutes. And being the garlic lover that I am, I loved being able to adjust the amount of garlic.   This is one of those things that you have to just make yourself, it is that easy. Classic Basil Pesto www.confessionsofabakingqueen.com     I used some of this pesto to make a Pesto Mac & Cheese, recipe coming next week.   Classic Basil Pesto www.confessionsofabakingqueen.com

Classic Basil Pesto

Ingredients

  • 4 Garlic Cloves, minced
  • 1/4 cup pine nuts
  • 1/2 cup parmesan cheese
  • 2 cup fresh basil leaves
  • 1/3 cup extra virgin olive oil

Instructions

  1. In a food processor pulse garlic, pine nuts, parmesan cheese and basil leaves. Pulse until fully combined, add in olive oil and pulse until you get a smooth texture. Store in fridge for up to one week or freeze for up to three months.
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Classic Basil Pesto www.confessionsofabakingqueen.com

Feta Sun-dried Tomato Dip 

fetapestotomatodippicmonkey

Chicken Pesto Salad 

pestochickensalad (1 of 1)-3

Overload Chocolate Cookies

Category : Cookies, Dessert, Everything Sweet

Cocoa Powder, Nutella, Chocolate Pudding Mix & lots of Chocolate Chunks make these Overload Chocolate Cookies a Super Rich Decadent Cookie for all you chocoholics out there!  Overload Chocolate Cookies www.confessionsofabakingqueen.com

Have I ever told you about my license plate? It says “Forget Love, I’d rather Fall in Chocolate”, I am a true chocoholic let me tell you. I have grown up in a chocoholic family. We ALWAYS have a few bars of Cadbury Dairy Milk on hand. In fact one of the compartments in the fridge door is really a chocolate shelf. Most chocolate I love is English Chocolate. Sorry Hershey’s but Cadbury is SOOOOOO much better. It’s creamier, chocolatier, just amazing. See that milk chocolate oozing out of the cookie? Yeah, it’s Dairy Milk.

Overload Chocolate Cookies www.confessionsofabakingqueen.com

Once you go Dairy Milk you won’t go back. I often find myself sitting on the sofa at10pm and going into the fridge for a few pieces of Dairy Milk, a habit my mother passed on. Something else I often find myself doing? Dipping a chunk of chocolate into Cookie Butter or Biscoff Spread, whichever one is open! And my last late night chocolate fix? A warm chocolatey cookie topped with Double Vanilla Ice Cream! I cannot help myself, so stinkin delicious. Especially when the chocolate oozes out of the cookie.

Overload Chocolate Cookies www.confessionsofabakingqueen.com

 

Overload Chocolate Cookies

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small box chocolate pudding mix
  • 3/4 cup unsalted butter, 1 1/2 sticks
  • 1 tbsp vanilla extract
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup Nutella
  • 2 large eggs, at room temp.
  • 1 1/2 cups milk chocolate chunks

Instructions

  1. n a medium sized bowl mix together the flour, cocoa powder, baking soda, salt and chocolate pudding mix. Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment beat the butter, vanilla extract and sugars for 2 minutes on medium high speed. Add in Nutella then slowly add eggs one at a time, continuing to beat for another 2 minutes. Slow the mixture down and slowly add in the flour mixture, mixing until just combined. Fold in chocolate chunks. Scoop cookie dough into mounds and cover with plastic wrap or plastic container and place in fridge for a minimum of 2 hours to chill.
  3. Preheat oven to 350F and line a baking sheet with silpat liner and place chilled cookie dough on sheets. Bake for 8-10 minutes, until cookie dough is set and golden brown. Let cool on tray on wire rack for 5 minutes then transfer cookies to wire rack. Keep in air tight container for up to 4 days.
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Salted Caramel Creme Brulee

Category : Creme Brûlée, Dessert, Everything Sweet

Salted Caramel Creme Brûlée is a new twist on a classic dessert, you will adore the hints of caramel inside this simple & rich dessert.  Salted Caramel Creme Brûlée  www.confessionsofabakingqueen.com

 

Happy Monday y’all!! It’s been a long, hot summer, yet I can’t come to terms we are in August of 2014! We all say it, but boy does time fly. Before we know it Halloween will be here then Thanksgiving then CHRISTMAS! I LOOOOOOOOOOOOVE  Christmas! It’ doesn’t help me that for work I try to plan 6 months ahead. So I am constantly ahead. Do you ever stop and think what day is it? What month is it? Heck what year is it?! LOL this is what happens to me on my crazy days.

Luckily, I only have 6 out of 7 crazy days a week ;)

 

Salted Caramel Creme Brûlée  www.confessionsofabakingqueen.com

 

Anyways, on to the main attraction here….

 

Salted Caramel Creme Brûlée  www.confessionsofabakingqueen.com

 

 

A few months ago I made Creme Brûlée for the first time, then I made it again and again. And now I’ve made it again! This time Salted Caramel Creme Brûlée. Because if you haven’t noticed Salted Caramel tends to make an appearance quite often here! I can’t get

 

 

enough, can’t stop won’t stop!     

Salted Caramel Creme Brulee

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 4 ramekins

Salted Caramel Creme Brulee

Salted Caramel Creme Brûlée is easy

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 1 vanilla bean, split and scraped
  • 1/3 cup Homemade Salted Caramel or store bought salted caramel
  • 1/4 cup + 2 tbsp granulated sugar
  • 4 egg yolks
  • Vanilla Sugar for topping
  • Blow Torch

Instructions

  1. Preheat oven to 325F and get a large roasting pan out and place 4 ramekins inside roasting pan.
  2. In a large saucepan over medium heat mix the heavy cream, vanilla bean scrapes and actual vanilla pod, 1/4 cup sugar and salted caramel. Let cook until boiling, then remove from heat. Cover with lid and let mixture steep for 10 minutes. Remove vanilla bean pod and set saucepan aside. Place vanilla bean pod in a plastic bag and fill with sugar to make vanilla sugar for the tops of the creme brulee, set aside.
  3. In the bowl of an electric mixer combine remaining 2 tbsp sugar and egg yolks. Beat on high until they start to turn a paler yellow color. Then, slowly add the cream in small increments continually stirring, mixer on low. Once fully incorporated pour cream evenly into ramekins. Fill roasting pan with hot water until about halfway up the ramekins. Bake for 40-50 minutes, you want the middle to be set but still have a little give, not super giggly. Take the ramekins out of the water bath and let cool for 20 minutes then refrigerate for at least 3 hours or up to 4 days.
  4. Right before serving sprinkle 2 tsp of the vanilla sugar on top of each creme brûlée and using a kitchen torch burn the sugar.
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Classic Vanilla Bean Creme Brulee

vanillabeancremebruleepicmonkey.jpg

Salted Caramel Sauce Salted Caramel Sauce

Lemon Creme Brulee

lemoncremebruleenew (1 of 1) copy White Chocolate Creme Brulee

whitechoccremenbruleepicmonkey

Chewy White Chocolate Cookies

Category : Cookies, Dessert, Everything Sweet

French vanilla pudding mix and brown sugar make these Chewy White Chocolate Cookies rich, chewy and irresistible. Skip white chocolate chips and cut up your favorite white chocolate bar into chunks.
Chewy White Chocolate Cookies  www.confessionsofabakingqueen.com

I hate to say it but it is Earthquake weather here in California. Or at least that’s what me and my girlfriends are thinking. It started raining yesterday, there has been no sun, and its still SOOOOO hot and humid. I hate it. So naturally I haven’t been baking that much because I am just tooo hot to turn the oven on and deal with washing dishes.

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When I do bake, I tend to do it at night. And when you have warm cookies coming out of the oven while you are sitting on the sofa watching your favorite tv shows its only natural to grab some ice cream to make an at home pizookie. Am I right? HELL YES I AM!

I have had three pizookies with these white chocolate cookies. So good. The cookies are great on their own as well but everything is better with ice cream..cakes, cookies, pie, brownies… the list goes on..

You could of course add macadamia nuts but why would you ruin these delicious cookies with nuts? That was always my gripe with white chocolate cookies growing up they always came with nuts. I used to pick the nuts out or eat around them.
Chewy White Chocolate Cookies  www.confessionsofabakingqueen.com

Luckily I didn’t have to with these. The pudding mix makes these cookies chewy for days.. but let’s be honest when do cookies last for days? ;)

 

White Chocolate Cookies

White Chocolate Cookies

Ingredients

  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small box french vanilla pudding mix
  • 3/4 cup unsalted butter, 1 1/2 sticks
  • 1 tbsp vanilla extract
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temp.
  • 1 1/2 cups white chocolate chunks

Instructions

  1. In a medium sized bowl mix together the flour, baking soda, salt and french vanilla mix. Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment beat the butter, vanilla extract and sugars for 2 minutes on medium high speed. Add in eggs one at a time, continuing to beat for another 2 minutes. Slow the mixture down and slowly add in the flour mixture, mixing until just combined. Fold in white chocolate chips. Scoop cookie dough into mounds and cover with plastic wrap or plastic container and place in fridge for a minimum of 2 hours to chill.
  3. Preheat oven to 350F and line a baking sheet with silpat liner and place chilled cookie dough on sheets. Bake for 8-10 minutes, until cookie dough is set and golden brown. Let cool on tray on wire rack for 5 minutes then transfer cookies to wire rack. Keep in air tight container for up to 4 days.
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