Tag Archives: Desserts

Triple Chocolate Chunk Brownies

chocolate browniesYes. I am from Hershey Pennsylvania. Where the air smells like chocolate, where teenagers call the town “the chocolate bubble,” and where all of the amazing chocolate candies are created.

I don’t really enjoy Hershey’s products that much any more. There used to be bite sized chocolate covered pretzels that I loved but they discontinued them. I still do enjoy putting a Christmas Tree shaped Reese’s peanut butter cup on my s’mores, and I love Take-5 bars that are chocolate covered pretzels with peanut butter and caramel. Yum. How amazing does that sound?

Betty Crocker has a Hershey’s Triple Chocolate Chunk brownie mix that is to die for. You can also bake them from scratch with a recipe that you can find here. But if you make them from the box I would suggest adding some chunks from a Hershey’s bar to the top and then top it off with a sprinkle of powdered sugar (not pictured in the photo, but that’s the final touch I always put on my brownies).

These brownies are always such a big hit! When I make these from scratch everyone always asks me to make them more! So be sure to check out the recipe and make these for friends and family this holiday season!

I’d love to hear all about what everyone is baking this winter. Either post a comment or contact me!!!

Happy Holidays everyone!!!!

What’s With All The Macaroons?

Macaroons are managing to pop-up every where these days… Seriously! It’s the easiest way to add color to a photo shoot and magazines (whether they are food focused or fashion related) are taking advantage of this!

You may remember my recent reconsideration of the dessert — my experience at New York City’s new Parisian establishment, Laduree, won me over on the macaroon fad. These chic, bite-size desserts are truly the perfect sweets to put out for friends and to add color to your table. I love that you can also find a wide variety of colors — from the hot-pinks and other bright colors, to the subtle pinks, greens and yellows you typically find on Easter Sunday.

Take a look at a few of my favorite macaroon photographs I recently browsed through on other Tumblr accounts…

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Trader Joe’s “Dunkers” Cookies

Have you ever heard how big chain stores will put products you don’t really need on a shelf at the end of the aisle?? They do that because they know they will sell more items. That’s where customers are sucked into buying things that they probably don’t need. Well, I have to thank Trader Joe’s for doing this because if they hadn’t applied this method in their store then I probably would have never discovered the most delicious cookies! While making my weekly run to the store I eyed down cookies called “Dunkers.” They are “oatmeal cranberry cookies with a white fudge drizzle.” How delicious does that sound? I grabbed a tub of the cookies along with other groceries and headed to the checkout line. As soon as I got home, I opened the container of cookies and dug in! I wanted to taste them before I offered them to my friend Ken during our ‘Modern Family dinner night.’ I took one bite and spooked Hudson when I yelped “YUMMMMM!” I am close to finishing the tub of cookies and it has only been a few days. I hope everyone who has a Trader Joe’s finds these cookies and gives them a shot. I promise you, you’ll be surprised and will fall in love with these treats!

Italian Pastries & Food Network Meringue Recipe

The other day when I was down in China Town (NYC) for the Grub Street Food Festival, I saw Italian pastries that were labeled in English and in Chinese. It made me think about how even though certain styles or desserts might be known as “Italian,” they are also known well by many cultures around the world. Who wouldn’t love to sink their teeth into the classic flavors of a lobster tail (not a real lobster tail, but the pastry kind)?

I found this photo in my camera and it was taken while I was in a pastry shop in Venice. Yes, of course I ended up buying a variety of sweets to sample several different types of desserts. I can’t help it, I love meringues, actually it has been on my list of things to do… learn how to make meringues. In the October issue of Food Network Magazine there were adorable ghost meringues and while I was reading the recipe I realized how easy it is to make. Also, it doesn’t require a ton of ingredients. Maybe I’ll make them this weekend for Halloween!

Below is the recipe of Ghastly Meringues from Food Network Magazine (text is word for word and is credited to FNM):

    Ingredients:
    3 large egg whites
    1/2 teaspoon cream of tartar
    3/4 cup sugar
    1/2 cup semisweet chocolate chips

    Directions:
    Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until frothy. Beat in the sugar; increase the mixer speed to high and beat until stiff peaks form, 5 to 6 minutes.
    Transfer to a pastry bag fitted with a large round tip. Pipe 8 to 10 swirls on the prepared baking sheet. Bake until dry, 1 hour to 1 hour, 15 minutes. Transfer the baking sheet to a rack and let cool completely.
    Put the chocolate chips in a microwave-safe bowl; microwave on 50 percent power until melted, about 1 minute, stirring halfway. Transfer the melted chocolate to a zip-top bag and snip a corner. Pipe the chocolate on the meringues to look like eyes.

Dutch Stroopwafels Found In The Chelsea Market

dutch_stroopwafel

A Dutch Stroopwafel I found at Lucy's Whey in the Chelsea Market.

I was shopping for cheese at Lucy’s Whey in the Chelsea Market when I discovered that they sell my favorite Dutch Stroopwafels! I used to start my day off in Amsterdam with a cup of tea and this exact type of cookie!
How does it work? You don’t just eat it … First, you make your cup of tea and make sure it is nice and hot, then you put your Stroopwafel on top of your cup and let it sit there for a few minutes so the caramel melts on the inside of the cookie. Have you ever thought of a better way to eat a caramel cookie? The Dutch are brilliant! The crispy and crunchy cookie (which reminds me a bit of an Italian pizzelle) is on the outside and soft gooey caramel fills the inside. What goes perfect with a Stroopwafel? The tea you used to melt part of the cookie!

Cupcakes That Are Baked By Melissa

baked_by_melissa_cupcakes

Baked By Melissa mini cupcakes, clockwise from top left: cookies and cream, peanut butter cup, peanut butter and jelly, peanut butter cup, chocolate chip pancake, and peanut butter cup.

I have walked by the little Soho window of Baked By Melissa way too many times (and I say “window” because really that’s all that it is) and I have never stopped by to try the cupcakes. The line is either too long, it’s raining or there’s another lame excuse that pops into my brain as to why I shouldn’t give these sweets a tasting, but last weekend I finally didn’t have an excuse — there was no line, it wasn’t raining, I wanted dessert, and I was with friends that are all about the cupcake fad. So… I finally gave Baked By Melissa cupcakes a try!
I was with my friends Jesse and Brittany and the three of us got 2 cupcakes each. I got the peanut butter cup as well as the cookies and cream cupcakes. We all actually tried the peanut butter cup one but Jesse got the peanut butter and jelly as well and I am pretty jealous because he raved about it after our mini sampling. The cupcakes were so fluffy and extremely moist in texture and they each had a burst of flavor. There are 11 flavors of cupcakes to pick from and I only got two! I have to get back asap to try the other flavors out: mini chocolate chip, tie-dye, cookies and cream, cookie dough, peanut butter cup, cinnamon, peanut butter and jelly, red velvet, chocolate chip pancake, smores, and upside down cheesecakes are all of the flavors!
The only problem about these cupcakes… they are so freakin mini it was the biggest tease! Think of a quarter, that’s about how large the cupcakes are. So itsy-bitsy and a total TEASE! Next time I plan to get at least a dozen just for myself!

Georgetown Cupcakes in NYC!

My older sister (also my only sister) came to visit me for the first time in New York City! I moved in at the very beginning of the summer and I wish she was able to come and visit when the weather was nice. Instead, she comes when its freezing outside and showing her the city was complete torture (the wind in the city is what makes you feel like you are frozen instantly).
During her visit we were able to do lots of fun things. We did a little bit of shopping, ate a delicious Italian dinner, went to Eataly, went to Minetta Tavern for dinner, ate amazing NYC bagels (from Brooklyn Bagels) for breakfast, and caught up on tons of stuff. Quality sister time was long over due.

I decided to tape the show. When my sister and I got home after the taping, we ran back to my apartment to see if we were on TV... Looks like we were!


Our sister bonding time all started when I got us two tickets to the Martha Stewart Sister’s Show. What a great idea, my sister and I could spend some time together, catch up, and make memories… exactly what sisters need to do. Neither of us had ever been to a live show taping so it was such an exciting experience for us to go to the Martha Stewart Show. We weren’t sure who the speakers were going to be on the show until the evening before the taping when we looked up the information on Time Warner’s episode summary. It turned out, there was going to be some pretty cool guest speakers and we knew we would have a great time!
Two guests, also two sisters, on the show are the owners and bakers of TLC’s reality TV show, D.C Cupcakes. Not only did we get to hear about their sisterly relationship, but we were able to watch them make one of their dozens of types of cupcakes. After the show, we got our own D.C Cupcake and my sister and I were in food heaven. The frosting was rich and creamy and that’s actually where the banana flavoring came into play. I’m not a banana fan, I actually maybe eat only one banana a year and it’s a strange time for me when I do because I usually will gag on the taste of the fruit. But the banana frosting was fluffy and flavorful (probably thanks to the exceptionally fattening butter used to make it)! And the cupcake itself was light and fresh. The size of the D.C Cupcakes is the best — they aren’t overwhelmingly large so by the time you finish your cupcake you won’t feel stuffed and you’ll have enjoyed every single bite. One thing that wasn’t used on these cupcakes… Jimmies. If you never lived in southern New Hampshire, you probably call these things “sprinkles.” No Jimmies on these cupcakes, and they definitely weren’t needed! (By the way, the fact that even Wiki has a definition of “Jimmies” means the word is REAL!)
Cupcakes have been a major food fad for a while now in New York City — and I have no clue why this cupcake company is in D.C, because their cupcakes are so amazingly delish they would blow Magnolia Bakery and Billy’s Bakery out of the water.

The cupcake that was made on the show -- Hummingbird Cupcakes -- was delish! My sister and I got our own sample at the end of the show. Be sure to whip up some of your own with the recipe in this post!

Want the recipe to the best cupcakes I have ever eaten? No prob. Here’s the recipe! (This D.C Cupcake recipe was taken from marthastewart.com):

Hummingbird Cupcakes

Ingredients
* 1 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly grated nutmeg
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter
* 1 cup granulated sugar
* 2 large eggs, room temperature
* 1 cup mashed ripe bananas (from about 3 large bananas)
* 1 tablespoon clover honey
* 1 cup chopped pecans
* 1/2 cup crushed pineapple, drained
* 1/4 cup hot water
* Vanilla Cream Cheese Frosting
* 1 (24-ounce) package white fondant
* Blue gel paste food coloring
* Edible luster dust (optional)

Directions
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.
3. Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.
4. Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.
5. With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.
6. Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.
7. Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.
8. Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet. Cut out 12 hummingbirds using a small bird-shaped cutter; sprinkle with luster dust, if using.
9. Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.

Hershey’s Chocolate World Candy Fudge

Have you ever been to Chocolate World in Hershey, Pa? If you are ever in the area (a popular town for Philadelphia residents to pass through on their way to State College, Harrisburg, and some times Pittsburgh) be sure to make a stop in the Sweetest Place On Earth.
Talking about Hershey, Pa is something fun to do [now] — especially since I don’t have to hang around the town 24/7. I went to Hershey High School, home of the Trojans, and trust me when I say that it is NOT exciting having to smell chocolate in the air as well as cow dung on a nice spring afternoon.

Hershey's Chocolate Fudge from Chocolate World in Hershey, Pa. The Hershey's candy store in Times Square NYC is horrible compared to Chocolate World.


When I went to my parents home in Hershey for Thanksgiving, I made a pit-stop at Hershey’s Chocolate World, right next to Hershey Park. This place is a total zoo year-round, but I was on a mission to find my favorite fudge and to pick up a few new Reese’s treats I knew my boyfriend would love for the holidays. If a friend is visiting for the first time in Hershey I will take them on a longer tour of Chocolate World — there is a fun “ride” where you get to learn about how the factory makes the different Hershey’s candy. It’s cute, fun, and educational.
I skipped the “ride” and went straight for the fudge. There were plenty of options to pick from but i decided on the chocolate walnut fudge. I have to go back for more over the holidays. This sweet treat is so inexpensive (less than $5) and is the perfect stocking stuffer or gift topper!

Pop-Bar, First Italian Popsicle Bar In The U.S

When I asked my friend, Pete, if he wanted to go to Pop-Bar with me he said, “YES!” I then clarified that it’s not a “bar” with alcohol, but with popsicles. We were chatting on gchat when we made our plans, he was probably laughing and thinking that I am the only friend of his that would ever ask him to go to a bar that makes such kid-like desserts.

Popsicle selection

Located at 5 Carmine Street, right near the A, C, E, B, D, F, and V subway stop next to Washington Square Park — I turned the corner looking for the place and blew right by it. It was a very tiny shop with no spots to sit at; if it was a sunny day, the small triangular “square” (does that make sense?) with benches across the street would be the perfect place to enjoy a treat from Pop-Bar. But this evening was not one of those nights. By the time Pete and I both arrived it was pouring-down rain, but we were both ready for a popsicle.
First, customers pick a sorbet or gelato popsicle and for 50 cents extra can choose however many different chocolate dips (milk, dark, or white are the options) they would like. And in addition to that, for 50 cents more (of course) one can pick however many toppings to be sprinkled on, choices include: almonds, hazelnuts, pistachios, shredded coconut, granola, coffee grains, biscotti crumbles, and brownie chunks. If you are one of those people who can’t seem to make up their mind (I think those who eat “everything bagels” can be labeled as someone who can pick a flavor) then you can have everything put on your popsicle.

milk-chocolate covered pineapple pop-bar popsicle

Flavors for the pops change on a daily basis but both fruity and chocolate options are available every day. These pops are not available any where else in the United States — the next closest Pop-Bar is in Italy!
Popsicles take about three hours to make in the special machine that was sent over from Italy. Manager Aly Mazzatta said the shop makes about 600 fresh pops a day and they are usually all sold and eaten too.
I ordered a pineapple pop and had it dipped in milk chocolate. It satisfied my chocolate-tooth and when I bit into it it was clear how much real fruit was used to create the cold dessert. popSorbettos are actually made with loads of real fruit and there isn’t any sugar added.
It was hard to pick which popsicle I wanted to experience brain-freeze with, my guess is that I will find myself back there some time this summer to cool off with another treat that I enjoyed so much growing up with (except this time, it isn’t my Italian family taking store-bought popsicles out of the freezer for me).