Chocolate Toffee Bars


I was very lucky to get a few Christmas orders during this past week. One involving a cake (which I will post later), and these bars you see here, as well as a batch of my cookies and cream extreme brownies.

These are soooo easy to make, especially because you most likely have all the ingredients in your house. They will be such a crowd favourite at any holiday party you bring these too. They also have that shortbread crust, which is always tasty to eat around this time of year.

I have two posts coming this weekend, involving two kinds of delicious brownies so stay turned for that!




  • Crust
  • 3/4 cup margarine, softened
  • 3/4 cup packed brown sugar
  • 1 1/2 cup flour
  • Filling
  • 1 (10 oz) tin sweetened condensed milk
  • 2 tbsp margarine
  • Topping
  • 1 3/4 cup milk chocolate chips
  • 1 1/3 cup toffee bits


  1. Preheat oven to 350° F and grease 13 x 9-inch baking pan.
  2. Beat brown sugar, flour and margarine in a large mixer bowl until well blended and creamy.
  3. Press evenly onto bottom of 9×13 pan.
  4. Bake at 350 for 20 25 min or until light golden.
  5. Remove from oven to wire rack while preparing filling.
  6. Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened.
  7. Spread over cooled crust.
  8. Bake at 350 for 12-15 min or until light golden.
  9. Sprinkle chocolate chips evenly over the top.
  10. Bake for 2 min longer or until chocolate is shiny and soft.
  11. Remove from oven and spread chocolate evenly.
  12. Sprinkle toffee bits on top,pressing lightly into chocolate.
  13. Cool completely and cut into bars.
  14. Cover and store at room temperature.
  15. In warm days, bars may be stored refrigerated.
  16. Bring to room temperature before cutting.




Death by Chocolate Cake





One of my friends requested a cake for himself, just because LOL. And I know he loves chocolate, oreos and pretty much anything except Ketchup chips so I decided to make this cake. It’s four layers of chocolate cake, filled with chocolate buttercream, covered in cookies and cream buttercream, chocolate ganache, Oreos, caramel popcorn, Hershey’s chocolates, chocolate covered pretzels and Snickers.

This cake was so fun to make because first of all, that Oreo buttercream (recipe down below) is literally heaven on earth. It was SO delicious, it tasted just like the icing in the Oreo cookies with a hint of chocolate. On top of the cake is just a pile of delicious-ness so that was really fun to make as well.

I think I’d like to make this kind of cake again but instead of using all the chocolate, I’d add fruit. Maybe do a strawberry buttercream and then pile strawberries (chocolate covered ones too), raspberries, blackberries, etc. on top.

Hope you enjoy!!! 😀




Oreo Buttercream Recipe


  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk*
  • 1/2 cup of Oreo crumbs


  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla and Oreo crumbs.
  2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.
  4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.





Mexican Chocolate Surprise Cupcakes




One of my friends asked me to make her a tasty treat for a Mexican themed BBQ, and I knew I had to make these Mexican Chocolate Surprise Cupcakes.

These are so tasty. There is a hint of spice in the buttercream… and when you bite into the cupcake there is a dollop of dulce de leche that just comes oozing out into your mouth, which tastes DELICIOUS. And on TOP of that, the chocolate cupcake batter is so moist, so scrumptious, and just SO GOOD.


Dark Chocolate Cupcake

  • 2 cups sugar
  • 5 ounces unsweetened chocolate, chopped
  • 5 tablespoons unsalted butter, chilled and cut into 6 pieces
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 8 ounces dulce de leche, jarred
Spicy Cinnamon Frosting

  • 2 1/2 sticks (10 oz. total)  unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 5 cups confectioners’ sugar, sifted
  • 1/4 cup heavy cream
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cayenne

For the Cupcakes::

    1. Preheat oven to 350 degrees . In a pan, whisk 2 cups water and the sugar over medium-high heat until the sugar dissolves. Remove from the heat, add the chocolate and butter and let stand 10 minutes; whisk until smooth.
    2. In a bowl, whisk the flour, baking powder, baking soda and salt. Whisk the eggs and vanilla into the chocolate mixture. Add the flour mixture; whisk until smooth. Transfer to prepared cupcake pans and bake for 17 minutes to make 2 dozen cupcakes. Remove from pan and let cool on a rack.
    3. Using a melon baller, scoop a 1-inch hole from the top of each cupcake; fill with 2 tsp. jarred dulce de leche.
    4. Top with Spicy Cinnamon Frosting, then garnish with chocolate sprinkles.

For the Frosting:

  1. Sift in the confectioners’ sugar, 1 cup at a time, mixing at low speed to incorporate (the mixture will be crumbly). Beat at medium speed for 1 minute, then increase to high speed and beat until smooth, 3 to 4 minutes. Gradually add the cream then beat until fluffy, 2 to 3 minutes. Beat vanilla, cinnamon and cayenne into finished frosting, 1 to 2 minutes.




Kit-Kat Cupcakes with Caramel Buttercream




One of my good friends turned 19 the other day, so to celebrate I made KIT-KAT CUPCAKES!!! (I’m writing in caps to express my feelings for these cupcakes… they were really good, OK??!!?)

In all seriousness though, these babies were heaven in my mouth: chocolate cupcake with broken up Kit-Kats in the middle, topped with caramel buttercream and a broken piece of a Kit-Kat for a garnish.

Seriously though, these cupcakes are probably top 5 one of my favourite cupcakes I’ve ever made. You don’t even have to be a big fan of Kit-Kats to love these cupcakes.

  • 1 cup + 2 tablespoons all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup + 2 tablespoons granulated sugar
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extrat
  • 2/3 cup buttermilk
  • 6 fun-sized Kit Kat bars, broken into single wafers (12 wafers total)
Caramel Buttercream Frosting
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • Pinch of salt
  • 1/4 cup caramel sauce (homemade or store bought)
6 fun-sized Kit Kat bars, broken into single wafers (12 wafers total for garnish)
  1. Preheat the oven to 350F. Line a cupcake pan with 12 paper liners.
  2. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
  3. In a large mixing bowl, beat together the sugar and oil until smooth. Beat in the egg and vanilla. Alternating between the flour and buttermilk, gradually add the flour in 3 parts and the buttermilk in 2 parts.
  4. In one liner, scoop enough batter to cover the bottom. Cut one Kit Kat wafer in half then place both halves on top of the batter. Scoop enough batter on top to cover. Repeat with the remaining cupcakes. Bake 16-18 minutes or until a toothpick inserted in the middle comes out almost clean. Cool completely.
  1. In a large mixing bowl, beat together the butter, sugar, and salt until smooth. Add the caramel sauce then beat until light and fluffy. Pipe onto cooled cupcakes.
  2. With the remaining Kit Kat wafers, cut each in half then stick the cut side into the frosting for garnish.





Milk Chocolate Milk Dud Cookies





I finished my first year of university last Friday and decided to celebrate by making cookies. It was seriously the best feeling running out of my last exam… and now I have no priorities and life is good. When I left my last exam on Friday, I was walking downtown Toronto and saw them filming the TV show SUITS. I saw Mike Ross, and just about had a heart attack. Here’s a photo I took! Anyone want to marry Harvy, like I do? Hehe!

Anywho, I made these cookies with the same recipe I used for my toffee brown butter cookies, but instead of toffee bits I substituted them with Milk Duds – and man what a good idea. I also created an 8-second video (which is down below) of my cookies baking in the oven which was is so silly hehehehe, but it was fun to do!

The Milk Duds are in the batter, but on some cookies I put a couple extra on top, so when they bake they ooze out onto the side and get all hard and chewy – like hard caramel. Uuuuuugh, it’s so tasty.

I hope everyone is having a good April so far, and expect 2 posts coming this Saturday night (one being a rose cake, and another being a Spiderman cake!) as well as a post coming next Wednesday with another rose cake.


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 Youtube milk dud timelapse video:


  • 1 cup unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chunks or chocolate chips
  • 1 cup Milk Duds
  • Coarse sea salt, to sprinkle on top


1. Cut one stick (1/2 cup) of butter into tablespoons. Place in a medium pot. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will go from yellow-ish to brown-ish yellow, then a gross puke colour (haha) and eventually it will start to turn into a dark brown. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes (I stuck mine in the fridge because I’m impatient, so feel free to do that too!)

2. While the brown butter is cooling, in the bowl of a stand mixer, combine the remaining 1/2 cup butter with dark brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes. Add the cooled brown butter and mix until smooth.

3. Add the egg, egg yolk, and vanilla and mix until combined.

4. In a medium bowl, whisk together flour, cornstarch, salt, and baking soda. Gradually mix in the flour on low speed until just combined. Stir in the chocolate chunks and Milk Duds.

5. Form the cookie dough into a large ball and wrap in plastic wrap. Chill for at least 30 minutes.

6. When ready to bake, preheat oven to 350 degrees F.Line two baking sheets with Silpat baking mats or parchment paper and set aside. Remove dough from fridge and form into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt.

7. Bake cookies for 10-12 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Store cookies in an air-tight container for 2-3 days. You may also freeze these cookies as well.



Brown Butter Crinkle Cookies with Salted Caramel Frosting


If there’s one thing I’ve made most in my life it’s these cookies. I swear this recipe has been on my blog like 3 times, but they are so good and I always have to share them.

First of all, the icing is too die for. I actually stood in my kitchen last night for a solid 5 minutes scraping the bowl, eating the icing and asked myself why don’t I do this more often.

Plus what I love about the actual cookie is how much you can taste the browned butter. For this recipe you brown the butter, which gives the cookie a nutty and rich tasting flavour. I used to be so scared of browning butter…I would always burn it, but with much practice I’m very good at it now!

These are such a tasty cookie to have with a cup of tea, so I recommend reading the rest and going to make yourself a batch!

I’ll be posting another post tomorrow night, with a new cake I’ll be making. One of my best friends is turning 19 on Sunday and she’s Irish, so she wants a shamrock themed cake, which will be fun to make! Have a wonderful weekend! 🙂




Makes about 2 dozen



  • 1 cup salted butter, diced into cubes
  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1/4 cup granulated sugar, for rolling cookies
Salted Caramel Frosting
  • 1/4 cup + 2 Tbsp caramel sauce or caramel ice cream topping (I used Hershey’s)
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar
  • 3/4 tsp coarse sea salt, divided


  1. Heat butter in a medium saucepan over medium heat. Cook just until butter has browned, swirling occasionally (butter will go through stages, it will melt, then splatter a bit, then foam and golden bubbles will begin to appear in the center on the surface with little brown specs – this is when you want to remove it, don’t burn it).
  2. Pour butter (and scrape out all of the browned butter with a rubber spatula) into a heat proof bowl. Allow butter to cool until just warm to the touch, about 20 – 25 minutes.
  3. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. Add cooled butter, 1/2 cup granulated sugar and light-brown sugar to an electric stand mixer and mix until well blended. Add in egg, egg yolk and vanilla and mix until combine.
  4. Slowly add in dry ingredients and mix just until combine.
  5. Scoop dough out 1 1/2 Tbsp at a time and form into balls (dough will seem a bit dry, I think this is due to using warm butter it seems to slightly begin the cooking process before baking), then pour 1/4 cup granulated sugar into a small bowl and roll balls in sugar to evenly coat.
  6. Place sugar coated dough balls onto a Silpat lined or greased baking sheet. Using the bottom of a flat measuring cup or drinking glass gently flatten each ball to 1/2 inch, then bake in preheated oven 9-11 minutes.
  7. Allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost each cookie with Salted Caramel Frosting and sprinkle each cookie evenly with a small pinch of sea salt immediately following (so the salt sticks before frosting sets). Store cookies in a single layer in an airtight container.
Salted Caramel Frosting
  1. In a large mixing bowl, using and electric hand mixer on low speed, whip together caramel sauce, butter and vanilla until pale and smooth about 1 minute. Add in powdered sugar and mix until well blended and smooth. Use coarse sea salt to sprinkle over frosted cookies.

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Valentine’s Day Fleur-de-sel Caramel Brownies





Sorry if this is a day late for Valentine’s but hey, if you aren’t celebrating it until today/tomorrow, or if you just simply want a pretty looking caramel brownie for yourself, well these will do the trick! (If you haven’t seen my other Valentine’s treats check out my Valentine’s Day Cupcakes and Valentine’s Day Sugar Cookies)!

These are so good. Like. So good. The caramel on the top is so tasty, you could honestly eat it by the spoonful when making it. And the brownie batter is so delicious, it’s probably my favourite brownie recipe yet.

These are pretty rich, so as much as you’d love to eat brownie after brownie, you’d definitely need to take a break in-between and drink some milk!

I got these from The Newlywed Chefs, and they have the yummiest recipes, I’m so happy I came across their blog. I’m definitely going to try out more of their recipes.

I found the caramel was really difficult to make (probably because I have only made caramel a couple times in my baking life!), because instead of browning the butter like you normally would, you browned the sugar instead. This process was really tricky because you didn’t want to A. burn the sugar but also B. turn it into sugar candy/rocks/whatever! (Which I did the first time). I was whisking, whisking, whisking and all of a sudden after 14 minutes it turned into hard sugar! After doing it the second time I realized what you need to do to make sure it works:

  • Don’t whisk/stir – instead, shake the pot (by using the handle) so you are swirling the sugar/water mixture. Occasionally scrape the sides of the pot with a pastry brush to avoid any of the sugar hardening on the sides (if this happens, don’t worry because mine did too. All this means is that you are loosing some of the mixture for when you make the caramel… but don’t worry it’s not a problem)
  • Don’t walk away from the stove!
  • And lastly, just keep your eye on the mixture. I find when you’re browning anything, you’re constantly looking at it and it’s hard to tell if it’s even turning colour because your eyes are glued to the mixture. Keep moving your eyes around so you aren’t constantly staring at it so you can properly tell if it’s turning colour (or even get a friend/family member to help!)




  • 2 sticks unsalted butter
  • 2 cups milk chocolate chips
  • 4 oz. semi-sweet baking chocolate, chopped
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Fleur de Sel Caramel Topping:

  • 1/2 cup heavy cream
  • 2 cups granulated sugar
  • 1/2  cup water
  • 1/2  cup unsalted butter, cubed
  • 2 teaspoons fleur de sel
  • 1 teaspoon fleur de sel to sprinkle


  1. Preheat oven to 350°. Place parchment paper in a 13×9 baking pan and set aside.
  2. In a medium pan over medium heat, begin to melt the two sticks of butter. Once butter is melted, remove from the stovetop and mix in the chocolate chips and baking chocolate. Stir until it’s melted. Cool to room temperature.
  3. In a large bowl, whisk the eggs, sugar, and vanilla together. Whisk in the entire chocolate mixture. Set aside.
  4. Using a separate small bowl, combine flour, baking powder, and salt. Slowly add this mix to the other chocolatey bowl, and stir with a wooden spoon. Once mixture is thoroughly combined, pour into the baking pan, and evenly spread with the spoon.
  5. Bake for 20-25 minutes, until a toothpick inserted in the center of the brownies comes out clean. Cool completely. They will look wrinkly, and that’s okay.
  6. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Boil sugar, occasionally swirling the pot and scraping down sides with a wet pastry brush. Do not stir though, as sugar boils and reaches a dark amber colour, about 12 minutes.
  7. Don’t walk away from this. The next part needs to happen quickly. Remove from heat and immediately whisk in cream, butter, and salt until smooth. Pour over cooled brownies and sprinkle with additional fleur de sel. Allow brownies to set for an hour, or as long as you can wait.
  8. Once cool, transfer brownies to a cutting board and peel back the parchment. Cut into shapes and serve.

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Adapted from The Newlywed Chefs

Fudge Brownies, Nanaimo Bars and “Knock-You-Naked” Brownies!

For one of my good friend’s Maddy, her mother asked me to make up a few trays of goodies for a Christmas Party she was throwing!

She specifically asked for brownies and nanaimo bars, so this is what I came up with!

All recipes are delicious. So, so, good. I’ll credit who’s website I got it from, including one of my favourite Food Network people, The Pioneer Woman! She’s so adorable, and lives on a farm which is just about the coolest thing and I sort of want to be her.

“Knock-You-Naked” Brownies


  • 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
  • 1 cup Finely Chopped Pecans
  • 1/3 cup Evaporated Milk
  • 1/2 cup Evaporated Milk (additional)
  • 1/2 cup Butter, Melted
  • 60 whole Caramels, Unwrapped
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Powdered Sugar


  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
  3. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
  4. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
  5. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
  6. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.


Source: The Pioneer Woman

Nanaimo Bars


  • 1 cup (250 mL) graham cracker crumbs
  • 1/2 cup (125 mL) sweetned flaked coconut or shredded coconut
  • 1/3 cup (75 mL) finely chopped walnut halves
  • 1/4 cup (60 mL) cocoa powder
  • 1/4 cup (60 mL) granulated sugar
  • 1/3 cup (75 mL) butter, melted
  • 1 egg, lightly beaten


  • 1/4 cup (60 mL) butter
  • 2 tbsp (30 mL) custard powder
  • 1/2 tsp (2 mL) vanilla
  • 2 cups (500 mL) icing sugar
  • 2 tbsp (30 mL) milk, (approx.)


  • 4 oz (113 g) semisweet chocolate, chopped
  • 1 tbsp (15 mL) butter


  1. In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.
  2. Press crumb mixture into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.

    In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.DSC_0114

Source: Canadian Living

Fudge Brownies


  • 10 tablespoons unsalted butter, cut into ½-inch slices
  • 1Âź cups pure cane sugar
  • ž cup natural unsweetened cocoa powder
  • ½ teaspoon fine-grain sea salt
  • Âź teaspoon baking powder
  • ½ teaspoon espresso powder or very finely ground coffee (optional)
  • 2 cold large eggs
  • 1½ teaspoons vanilla extract
  • ⅔ cup white whole wheat flour (or flour of choice)
  • 2 ounces dark or semi-sweet chocolate, roughly chopped (or ⅓ cup chocolate chips)


  1. Preheat the oven to 325 degrees Fahrenheit with a rack in the lower third of the oven. Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, making sure that the paper is long enough to go up the sides a couple of inches. Grease the parchment paper.
  2. Brown the butter: Melt the butter in a medium-sized saucepan over medium heat. Continue to cook the butter, while whisking constantly, until it’s a pale golden brown and the particles suspended in it are reddish brown. This usually takes me about 10 minutes.
  3. Remove the pan from heat and stir in the sugar. Then add the cocoa powder, sea salt, baking powder and espresso powder. Stir until the ingredients are thoroughly incorporated. Let the mixture cool for 5 minutes.
  4. Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one. When the mixture looks thick, shiny and well blended, add the vanilla extract and the flour. Stir until you no longer see streaks of flour. Then beat vigorously (put those arm muscles to work!) for 50 strokes with the wooden spoon or spatula.
  5. At this point, the mixture should be no more than slightly warm (if not, let it cool for a few more minutes). Fold in the chocolate chunks or chips.
  6. Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter. Bake on the lower rack for about 25 minutes, until a toothpick inserted in the center comes out almost clean. Cool the brownies in the pan on a baking rack.
  7. Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into 16 or 25 squares.

DSC_0118Source: Cookie and Kate 

Salted Caramel Chocolate Chip Cookies!

I think these and my Funfetti Cookies are the two recipes I’ve made the most in my baking lifetime. They are just so good.

My cousin is staying the weekend and I wanted to make something supaaa easy and yummy, so I figured these are the perfect choice!

Mind you – when I was making these last night, I sliced my finger while cutting the caramels and it turned into this big dramatic scene because me and blood don’t mix, so that was fun.

Hehehe any who, enjoy!

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  • 2 cups all-purpose Gold Medal flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup Kraft Caramel Bits
  • Sea salt, for sprinkling on cookies


1. Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.

3. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.

4. Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.

5. Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

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Chocolate Fudge Cupcakes with Salted Caramel Frosting

YAAAAAAAS these are what my body needed after a lot of commuting and schooling and studying and sleeping and just slowly dying as a student.

Okay that was pretty dramatic butttttt it’s okay because THESE ARE WONDERFUL. I honestly think eating the frosting when I first made it was more yummier than the actual cupcake. I was eating that frosting by the spoonful. And then it HARDENS once you’ve piped it onto the cupcake. I don’t know what it is – some serious magic or something, because it legit turned into fudge on top. Oh my god, I can’t even get over how tasty it was.

And I’ve never made a cupcake batter with so many different ingredients before. Cake mix…jello…sour cream… so many eggs! But it tasted amazing.

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  • 1 box Devil’s Food Cake Mix
  • 1 small box Jello Chocolate Fudge instant pudding mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 cup sour cream (or low fat Greek or regular yogurt)


  • 1/2 cup (1 stick) salted butter
  • 1 cup dark brown sugar
  • 1/3 cup heavy cream
  • 1/4 tsp salt
  • 2-3 cups powdered sugar, sifted
  • 20 pretzel twists, optional


Start with the frosting: Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for exactly 2 minutes. Remove from heat and allow to cool. Beat in powdered sugar 1 cup at a time, until you reach desired consistency.

Make the cupcakes: Preheat oven to 350°F. Line two 12-cupcake pans with liners. Set aside.

Using a stand or hand held electric mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes. Scoop the batter evenly into cupcake liners. I got 20 cupcakes using 1/4 cup measuring cup to spoon into the liners.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and let cool. Once fully cooled, frost cupcakes with salted caramel frosting and garnish with a pretzel twist.

Cupcakes stay fresh at room temperature in an airtight container for 5 days.

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