Chocolat Crepes… Just another excuse to eat dessert for breakfast!

For breakfast, lunch, dinner or even snack time… these chocolate crepes are delicious! 8653760680_1db0695d0b_zCrêpes are made by pouring a wheat batter onto a frying pan or flat circular hot plate, often with a trace of butter or vegetable oil on the pan’s surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula or trowel.






Chocolate Covered Strawberry Crepes

Yields: 4 servings


3/4 cup milk
2 eggs
3/4 cup unbleached all-purpose flour
2 tablespoons unsweetened Dutch process cocoa powder
2 tablespoons granulated sugar
1/2 teaspoon vanilla
pinch salt
Melted butter, for brushing the pan
2 (6 oz) containers Liberte Mediterranee strawberry yogurt
2 (1 oz) semi-sweet baking chocolate squares, melted
Powdered sugar, fresh whipped cream and fresh strawberries, for garnish


In a large bowl or bowl of a stand mixer, whisk together milk, eggs, flour, cocoa powder, sugar, vanilla and salt on medium speed until smooth. Transfer bowl to refrigerator and let sit 30 minutes.

Meanwhile, heat a 10-inch nonstick skillet over medium heat. Brush lightly with melted butter, then ladle slightly less than 1/4-cupful of the batter into the pan. Lift and swirl the pan to coat the entire bottom with a thin layer of batter. Cook until top is set and bottom is golden, about 1 minute; flip carefully with a spatula and your fingers and cook on the other side for another 30 seconds to 1 minute. Remove from pan and place on a plate. Repeat with remaining batter, brushing on more butter as needed. Let crepes cool slightly.

Spoon yogurt onto crepes, then roll up or fold on serving plates. Melt chocolate and drizzle on top, then garnish with powdered sugar, fresh whipped cream and fresh strawberries to serve!


Chewy Chewy Chocolate Chip Cookies

Secrets to chewy chocolate chip cookies:

  • Corn starch
  • Melted butter
  • Chill dough before baking
  • Take your cookies out of the oven early and let them cool on the baking sheet
  • Adjust your cooking time based on your oven in your kitchen


We all know that it takes many many tries to get chocolate chip cookies just right…. and most of us resort back to the Toll House cookie dough tub when considering baking cookies.  These cookies are a different story… They are absolutely delicious!

45 mins
12 mins
57 mins
Serves: 20 cookies
  • 2 cups + 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 1 ½ sticks (6 oz) butter, melted and cooled
  • 1 cup brown sugar, lightly packed (I used light brown sugar, but dark brown sugar will work as well if you want a more molasses-y flavor)
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups dark chocolate chips
  1. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  2. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
  3. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
  4. Cover and refrigerate the dough for 30 minutes to an hour.
  5. Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
  6. Scoop ¼ cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
  7. Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!


No Bake Blueberry Truffle Tartlets

These tasty little treats are great for any occasion…


No-Bake Blueberry Truffle Tartlets

YIELD: 6 small tartlets or 1 9-inch tart

TOTAL TIME: 1 1/2 hours


For Crust:
1 1/2 cups chocolate wafer or oreo cookie crumbs (from about 7 ounces or 30 cookies)
6 tablespoons unsalted butter
1 ounce dark or semisweet chocolate, chopped

For Filling:
8 ounces dark or semisweet chocolate, chopped
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract
1 pint fresh blueberries, rinsed and dried


To prepare crust, finely chop cookies in a food processor. You should have about 1 1/2 cups of crumbs.

In a small microwave safe bowl, microwave butter together with chocolate for about 1 minute, stirring every 15 to 20 seconds, or until chocolate is melted and smooth. Add to cookie crumbs and pulse or stir until crumbs are evenly moistened.

Firmly press crumb mixture into six 3 1/2-inch tartlet pans or one 9-inch round tart pan. It can be helpful to use a flat-bottomed measuring cup (lightly buttered if necessary) or the bottom of a round drinking glass to press the crust firmly into the bottom and sides of the pan. Place crust(s) in the refrigerator for at least 30 minutes to allow the crust to set.

Meanwhile, to prepare the filling, stir chocolate and heavy cream in a small saucepan or double boiler set over low heat until melted and smooth. Take care to heat the mixture gently to avoid scalding; do not let it boil. When chocolate is fully melted, remove from heat and stir in vanilla.

Pour filling into crusts, dividing it evenly among the 6 tartlets. Refrigerate for 10 to 15 minutes to allow the filling to firm up slightly, then sprinkle blueberries on top. Refrigerate until completely set, at least 1 hour. Tartlets will keep, loosely covered in the refrigerator, for up to 5 days.


Dad’s Favorite – German Chocolate Cake


I’m posting this delicious German Chocolate Cake recipe that I made for my Dad’s Birthday.  He absolutely LOVES German Chocolate Cake… we have it every year for his birthday.

My family usually buys a cake from a local grocery store, but this year my Mom and I decided to be courageous and make our own!

I came upon this cake on another blog and decided to give it a try.  This cake was definitely one of the best German Chocolates that I’ve ever had!  My Dad was ecstatic that this cake has extra “gooey coconut icing/topping” (he loves to eat that like cookie dough.. spoonfuls!)

Needless to say this cake was a HIT with the whole family!


German Chocolate Cake

Adapted from David Lebovitz/ Makes one huge 9-inch layer cake—enough for several days (or servings) of deliciousness!
For the cake:
2 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
2 sticks of unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature (can be replaced with 1 cup whole milk mixed with 1 tbsp vinegar)
1 teaspoon vanilla extract
For the filling:
2 cups heavy cream
1.5 cups sugar
6 large egg yolks
6 ounces butter, cut into small pieces
1 teaspoon salt

1 cup chopped pecans (optional—can replace with 1 cup coconut if you don’t want nuts in your cake)
1 1/3 cups unsweetened coconut, toasted
For the syrup:
1/2 cup water
1/2 cup sugar
2 tablespoons dark rum, vodka, or coffee or coconut liqueur
For the chocolate icing:
4 ounces bittersweet chocolate, chopped

4 ounces unsweetened chocolate, chopped
1 ½ ounces unsalted butter
1 cup heavy cream

To make the cake:

Butter two 9-inch cake pans and line bottoms with parchment paper. Preheat oven to 350 degrees.

Melt chocolate w/ the water in the microwave (30 seconds at a time). Stir until smooth and let cool.

In the bowl of an electric mixer, beat butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in melted chocolate, then the egg yolks, allowing each one to incorporate.

Sift together the flour, baking powder, baking soda, and salt.

Mix in half of the dry ingredients, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.

Cool cake layers completely.

While the cakes are baking and cooling, make the filling, syrup, and icing.
To make the filling:

Mix the cream, sugar, and egg yolks in a medium saucepan. Put the butter, salt, toasted coconut, and pecan (if using) pieces in a large bowl.

Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon

Pour the hot custard immediately into the coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)
To make the syrup:

In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the rum or alcohol of your choice.
To make the icing:

Place the 8 ounces of chopped chocolate in a bowl with 1 ½ ounces of butter. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.
To assemble the cake:

Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife. Set the first cake layer on a cake plate. Brush with the syrup. Spread ¼ of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. Repeat until you’ve used all the layers and all the filling (include a layer of filling on top). Ice the sides with the chocolate frosting and sprinkle coconut over and around the top edges.

Crunchy, toasty, salty, sweet, and POPPING!

Pop Bark!


corn nut chocolate bark

This dark chocolate bark is the BEST snack/treat I’ve ever tasted… Absolutely DELICIOUS!  Who doesn’t love something like this to munch on while watching a movie, hosting a party, or even to munch on before dinner!

corn nuts 1

Corn Nuts.  YES.  They make this bark crunchy and salty… and who doesn’t agree that chocolate + salt is the BEST!

popping sugar

Popping sugar… also known as POP Rocks is a great addition to this sweet & salty treat.  Sometimes hard to find.. so check out Amazon if you can’t find it in a local store!

popping chocolate bark

Dark chocolate is highly recommended for this recipe.  It takes chocolate bark to a whole new level!  The different flavors and textures really compliment each other!

See Recipe Below – Enjoy!

corn nut chocolate bark recipe

Pop Bark (Toasted Corn Nut & Popping Sugar Chocolate Bark)

Serves 6

2 cups salted toasted nuts (also known as quicos; buy them here)
2 cups bittersweet or semi-sweet chocolate chips
1 teaspoon flaky sea salt (such as maldon)
1 tablespoon popping sugar (unflavored Pop Rocks –you can buy it online here)

Line a baking sheet with parchment or wax paper.

Place corn nuts in a food processor and crush slightly (you can also place in a bag and crush with a meat tenderizer or rolling pin).

Place chocolate in a heat proof bowl, and microwave at 30 second intervals, stirring in between, until smooth and melted. Keep stirring to cool down slightly, then add the corn nuts.

Spread out on the prepared baking sheet, then let cool at room temperature for about 10 minutes before sprinkling with salt and popping sugar. Place in fridge and let chill until hard–about 20 minutes.

Remove from fridge and break into pieces. Serve immediately, or place in an air-tight container and store in refrigerator. (Keep chilled to keep it from melting.)