Vodka Soaked Strawberries

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I started Thoughtfully Simple in 2008 as a place to share my creative ideas with friends & family. The party has been going ever since. Read more about Tori ...

Vodka Chocolate-Covered Strawberries

1. Line a medium baking sheet with parchment paper. Place strawberries in a large bowl, then pour enough vodka over them to cover completely. Refrigerate for at least 1 hour, up to 6 hours.
2. Drain strawberries (reserving vodka for future use) and pat dry.
3. In a small microwave-safe bowl, combine chocolate chips and coconut oil and microwave in 30-second intervals, stirring in between, until completely melted.
4. Dip strawberries in chocolate and place on prepared baking sheet and refrigerate until chocolate is set, about 30 minutes.

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V-Day Practice.

I really could care less about Valentines Day and we don't celebrate it, but I AM going to use it as an excuse to do an over the top, gaudy manicure. I find this hilarious because I pride myself in not basing the value of my relationship on commercial holidays like V-day. We are like, totally above that crap, man.

Then, Valentines Day rolls around and all those "We're above it all" feelings go straight out the window because I *Still* expect a gift and get all pissed when I don't get one. It's one of those unbreakable female instincts. I get all depressed and think to myself "who cares if I told him I don't want to celebrate valentines he should get me flowers anyway just because he wants to". I then silently convince myself that he doesn't love me for 8-12 hours. I don't say that petty crap out loud though. Remember, it was my idea not to celebrate the stupid holiday. So the statement that should have started this post was, "I really could care less about Valentines Day on everyday of the year except Valentines Day".

Anyhoo, here are some of my practice runs, and ideas for V-day manis.

Zoya Vanessa with dots in Essie MCA and Essie African Violet. Not gaudy enough but close.

Essie African Violet with Lippman Maneater. Erm, this was supposed to be like those V-day chocolates with the pink middles. The ring finger looks like it's missing something. It's just ok., not NEARLY obnoxious enough.

Cutesy. This is Sinful Colors Beautiful Girl with China Glaze Ravishing, Dahling flowers and a silver glitter for the centers.

This was an attempt at sort of a "reverse" french. It looks terrible. The polishes are Misa High Waist Hue, and Push Upon It. Boring and Blech.

Essie MCA with a Sinful Black on Black chevron outlined in white. This was meant to remind me of those little pastel candy hearts but I don't think it's cutting it.

DOLLA DOLLA BILL Y'ALL!

Oh the horror, the terrifying chunky horror! This craptastic mani truley captures the essence of V-day. I keep picturing some lady seriously wearing this around like it's totaly normal to focus on expensive gifts to the point of wearing it as a manicure, then I giggle hysterically.

Trufas de Chocolate

1. Triturar con los dedos las galletas.

2. Incorporar el chocolate derretido y el dulce de leche.

3. Mezclar con una espátula hasta que se forma una pasta.

4. Con las manos hacer pelotitas.

5. Pasarlas por cacao en polvo.

6. ¡Disfrutar!

Triple Layer Chocolate Mousse Cake

Three layers of chocolatey goodness all wrapped up into one individual piece of heaven. Each layer has a different flavor and texture, giving your taste buds the ultimate thrill. If you ask me, there are actually four layers counting the top chocolate sauce glaze. For the recipe and baking instructions, go visit Irina over at Pasty pal. She has a lot of great pictures, and a very detailed tutorial.

Triple Chocolate Mousse Cake

Worth it.

1. Preheat oven to 350°. Grease an 8” springform pan with cooking spray. Prepare cake mix according to package instructions and pour about half into pan. (Use remaining batter for cupcakes!) Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cool completely in pan.
2. Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1/2 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.
3. In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining cream with powdered sugar until stiff peaks form. Stir in about a quarter cup of whipped cream into melted chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.
4. Spread mousse over chocolate cake, smoothing the top with an offset spatula. Refrigerate for 30 minutes.
5. Meanwhile, make white chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1/2 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.
6. In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining 1 cup cream with powdered sugar and vanilla until stiff peaks form. Stir in about a quarter cup of whipped cream into melted white chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.
7. Spread white chocolate mousse over chocolate mousse layer, smoothing the top with an offset spatula. Refrigerate until set, at least 3 hours.
8. Garnish with chocolate shavings before serving.

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Triple Chocolate Chunk Muffins

No, your eyes are not deceiving you. I really did just say that this post is titled "Triple Chocolate Chunk Muffins." And I will also tell you that they are fabulous. Moist and delicious and (according to my husband) they only taste "slightly" healthy. But guess what? They are healthy!

I had a friend ask me recently what I do about dessert. How do I manage to say no to all of the deliciousness in this world? I told her that I don't cut out dessert. But when you can find things that you can eat for dessert that leave you feeling better afterwards instead of worse, when you can find things that you can eat that are good for you and don't make you feel guilty - THAT is the kind of dessert I want! And these muffins fit into that category.

I am not sure how this girl got her muffins to look so pretty. Mine were not nearly as pretty looking as hers. But they tasted delicious. I used 1/4 cup stevia and 1 Tbsp honey as my sweetener. They tasted like a pretty rich and dark chocolate. If you used agave nectar or only honey then I think that they would taste like a lighter chocolate. I love dark chocolate and so this was right up my alley.

I would ABSOLUTELY suggest that you follow her suggestions for the chocolate chips. Don't add them all at once - they sink to the bottom of the bowl really fast. Adding them to the top later gives you an excellent distribution of the chocolate chips. What this meant for mine was that there was the infusion of the semi-sweet chocolate chips with each decadently moist bite of rich dark chocolate muffin. Yum yum yum!

I will be repeating this recipe in my house for SURE! Try it and see if you like it as well!

This recipe and picture are courtesy of some girl who posted on Tumblr from the Netherlands. :-) If you would like to see her original post you can visit this link here: http://healthyisalwaysbetter.tumblr.com/post/6583755120/lessthan300kcal-triple-chocolate-chunk-muffin

TRIPLE CHOCOLATE CHUNK MUFFIN

Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins

• 1 3/4 c oats
• 3 egg whites
• 3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
• 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar) (I used the vinegar)
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 1 cup sugar substitute OR 1/4 cup + 2 tbs stevia (I used ¼ cup stevia and 1 Tbsp honey)
• 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth. (I am wondering if following these directions exactly is the reason my muffins didn't "fluff" as much as hers... I think next time I will mix together all of the dry ingredients and the wet ingredients separately before blending them in my blender.)

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.

Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.

Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!

Servings: 12 Big Muffins or 24 Smaller Muffins

Calories: 116 Calories Per Muffin or 58 Calories Per Muffin

Triple Chocolate Cheesecake Recipe

Ingredients:

Cheesecake:
• 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
• 1/2c. sugar
• 3 eggs
• 2 c. Nestle Dark Chocolate Morsels (melted)
• 1 c. heavy whipping cream
• 2 tbsp. margarine (melted)
• 3 tsp. vanilla
Crust:
• 9 oz. chocolate wafer cookies (I use chocolate animal crackers)
• 1/4 c. margarine (melted)
Toppings:
• 1/2c. heavy whipping cream (divided)
• 1/2c. white chocolate chips
• 1/2c. milk chocolate chips

View Full: Recipe and Instructions

Torta de Chocolate y Menta

1. Batir en un bowl el cacao con el agua caliente hasta que se incorporen bien. Agregar el yogur natural, mezclar y reservar.

2. Batir con batidora la manteca pomada con el azúcar 4 minutos. Agregar la esencia de vainilla y los huevos de a uno e ir batiendo cada vez.

3. Agregar la mezcla de cacao y batir.

4. Agregar la harina, el bicarbonato y la sal.

5. Hornear a 180°C 40 minutos.

6. En un bowl mezclar el chocolate derretido con la crema, la miel, la sal y la esencia de menta. Batir hasta que se formen picos.

7. Rellenar la torta con la mitad del relleno.

8. Derretir 1 minuto en el microondas la otra mitad del relleno y bañar la torta sobre una rejilla.

9. Para las hojas de menta:

10. Con un pincel hacer una capa fina de chocolate derretido arriba de las hojas de menta. Dejarlas secar sobre un papel manteca.

11. Enfriar en heladera 10 minutos y despegar. Decorar la torta con las hojas de chocolate y hojas de menta.

Torta de chocolate low carb fácil - 3 ingredientes

Torta de chocolate low carb muito fácil e rápida de fazer, com apenas 3 ingredientes, sabor e textura maravilhosos.

Essa torta é sensacional, ela fica super cremosa, com uma casquinha crocante, super parecida com o brownie. Uma textura perfeita e um sabor viciante, e o melhor de tudo é que são apenas 3 ingredientes e você pode comer sem culpa.

torta de chocolate low carb

Ingredientes:

• 4 ovos
• 350g de chocolate 60% cacau
• 3 colheres (de sopa) de xilitol ou açúcar demerara

Modo de preparo:

1. Coloque os ovos e o xilitol na batedeira e bata até triplicar de volume.
2. Derreta o chocolate, no micro-ondas (de 30 em 30 segundos), ou em banho-maria, e adicione na mistura dos ovos e xilitol, mexendo bem devagar com uma espátula, pra não perder o volume.
3. Coloque essa mistura em forma de 18 cm de diâmetro, untada com manteiga e cacau em pó.
4. Leve ao forno pré-aquecido à 180ºC por 25 minutos.

Imagem: Igor Rocha

Informações

Tempo de Preparo: 25 minutos

Tempo de Cozimento: 25 minutos

Rendimento: 6 porções

Torta de Bolacha de Leite Ninho e Chocolate

1. Em uma panela, dispor o leite condensado, 1 lata de creme de leite sem soro, o leite ninho e levar ao fogo baixo, mexendo sempre, por 15 minutos. Reservar.

2. Derreter o chocolate meio amargo em banho maria.

3. Juntar a outra lata de creme de leite sem soro aquecido no chocolate derretido. Misturar bem.

4. Em uma travessa, dispor camadas alternadas de creme de leite ninho, bolacha maria e ganache de chocolate.

5. Finalizar o topo com raspas de chocolate branco.

6. Levar para a refrigeração por 2 horas antes de servir

7. DICA: Como tirar o soro do creme de leite.

8. Levar a lata ao freezer por 20 minutos.

9. Retirar do freezer, virar a lata e abrir com auxílio de um abridor de latas.

10. Retirar o soro que se encontra na superfície e usar o creme de leite.

torino, italy guide

Image via Sorsillo

Today’s city guide comes from Chelsea Christensen, an American who lives with her Italian boyfriend in Torino, Italy. She owns an online vintage clothing and photography shop called Italian Postcards and blogs about her daily expat life at All Roads Lead to Pecetto. Chelsea was also recently featured on an episode of House Hunters International called “Taking off to Torino.” Today she shares some of the many charming eats, museums and hotels you can find in this historic town. Thank you, Chelsea, for sharing Torino with us! — Stephanie

Read the full city guide after the jump . . .

Torino, or Turin, is a large city perfectly situated in the north of Italy only one hour from the ski resorts of the Alps, one hour from the Mediterranean Sea and the Italian Riviera and two hours from Milan. For its beauty and history alone, it should make your list of must-see cities in Europe, but if you need more convincing, let me add that the Republic of Italy, the Slow Food Movement, the Fiat 500, the Martini Vermouth, the chocolate bar and ice cream on a stick were all invented in Torino.

Torino is a pretty easy city to navigate by foot if you are staying around the city center. I’ve broken the city up into three neighborhoods to make this an easy guide to follow and have also included this Google Map.

ROMAN QUARTER

Torino is magical place. Its geographic location forms a “white magical triangle” of mystical energies with Lyon and Prague, as well as a “black magical triangle” with London and San Francisco. These two triangles converge right in the center of Piazza Castello, which is an excellent place to begin your exploration of Torino. There are not one but two castles taking precedence in this large square. Both were residences of the Savoia family, a dynasty that ruled this part of Italy for 300 years, and both are UNESCO listed and protected sites.

Visit

Palazzo Madama: A hybrid palace with a Roman base, medieval towers and a baroque facade. It became the home of the Madame Royale, otherwise known as the queen. Step inside and find the Roman base at the bottom floor and the queen’s apartments on the upper levels as well as the royal collections of art and furniture. Piazza Castello

picture 1 Palazzo Madama

Palazzo Reale: Built in 1646, this was the main residence for the royals who lived here until 1865. Tours are given mostly in Italian, but they are still worth a look if you want to see how the Italian aristocracy lived and worked. Piazza Castello

Cathedral of San Giovanni Battista: If you know anything about the shroud of Turin, then you know that it is “shrouded” in controversy and mystery. Many Catholics believe that the cloth that covered Jesus in his tomb is housed in this church. The relic itself is only on display once every 10 years with the last showing in 2010. When it’s not on display, you can view photographs, read about the history of the cloth and find out how it ended up in Torino. The cathedral itself is the only remaining example of renaissance architecture left standing in Torino. Via XX Settembre, 79

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Porto Paltina: This wall of arches is all that remains of the west gate into the Roman city then called Augusta Taurinorum. It’s now a public park. Just across the street, toward the castle, archeologists are still working on uncovering the remains of a fairly recently discovered Roman theatre. Via Porta Palatina, 13

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Museum of Antiquities (Museo di Antichità): Housing artifacts from pre-historic to Roman to medieval Torino, this museum is an archaeological dream. The section with the ladies’ Roman jewelry is one of my favorite exhibits. Corso Regina Margherita, 10

Eat

Caffe della Basilica: Uniquely positioned in front of the church of the shroud and the Roman gate, this restaurant, whose menu changes according to the seasons, is always delicious. It is built atop an ancient Roman wine cellar. If you go downstairs, you can see through the glass floor to parts of that cellar. Via della Basilica, 3

Agnolotti & Friends: Traditional Piemonese fare is served here, including the famous agnolotti pasta, which looks similar to tortellini but with a meat filling and is served in a broth with parmesan on top. Piazza Corpus Domini, 18b

Stay

NH Santo Stefano Hotel: Right at the footsteps of the Holy Shroud Church and bell tower, the location could not be more centrally perfect. Plus, the hotel’s contemporary architecture is a pleasant modern contrast against the ancient Roman ruins next door. Via Porta Palatina, 19

CITY CENTRAL

Visit

Piazza San Carlo: This large 17th-century square was first used as the main marketplace and now has some of the city’s oldest and most historic shops and cafes.

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Egyptian Museum (Museo d’Egitto): Torino doesn’t just have an Egyptian museum; they have the largest and most comprehensive collection of Egyptian artifacts outside of Cairo. How did that happen? Most objects in the museum came from a 19th-century private collection. It was quite fashionable at the time to buy artifacts from Egypt. Now it’s open to the public. One of the many highlights in the museum is the room of Kha and Merit. Everything in this exhibit was taken from a complete tomb of a husband and wife who had been mummified there with all they could ever want in the afterlife, including food, complete cosmetic kits, styled and beaded wigs and perfectly preserved shoes. Exactly what I would have taken to my tomb. Via Accademia delle Scienze, 6

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Piazza Carignano: Hands down my favorite piazza in the city. It’s also the prettiest and full of history. The large, seemingly undulating brick building taking up most of the attention is called Palazzo Carignano. It was a Savoia palace, but it is also home of the very first Italian Parliament, making it the birthplace of Italy as a united country. You can take a tour inside if you would like to know more about the history of the republic. Another notable favorite in this square is the corner gelatoria called Pepino’s. This is the place where, in 1935, the ice cream on a stick was invented. At the time, they called it “walking gelato.” It was made to be eaten while taking your traditional evening stroll or passeggiata. It’s now called the “pinguino.” Piazza Carignano

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Via Roma: If you are in the mood for some luxury or window shopping, this is the place for you. Via Roma is where you will find shops like Salvatore Ferragamo and Hermes.

Eat

Arcadia: A beautiful Italian restaurant that makes unique dishes, such as pumpkin ravioli in a sage butter sauce and fried zucchini flowers stuffed with mozzarella, ricotta and pesto. They pour you a glass of sparkling Spumante the moment you sit down, plus they have an extensive sushi menu if you need a break from Italian and want to mix it up. Galleria Subalpina, Piazza Castello

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Cafe Neuv Caval d’Brons: This is my favorite of the historic cafes in Piazza San Carlo. Try a local favorite caffeine fix, the Bicerin. It starts with a thick hot-chocolate base, then a shot of espresso and a layer of cream on top. Local tip: Don’t stir your Bicerin; it’s meant to be drunk in layers. Piazza San Carlo, 155

Guido Gobino Chocolate Shop: Chocolate is big business in this city. There are more master chocolatiers in Torino alone than in France and Belgium combined. The most famous chocolates made in Torino are giandujotto (prounced: jan-do-yo-toe). They are a smooth and creamy blend of milk chocolate and hazelnuts that are wrapped in shiny gold papers. If you are in the city in early March, you can catch the ChocolaTO festival where all of those chocolatiers show off their best products. Otherwise, you can pop into Guido Gobino’s for a chocolate . . . or two. Via La Grange, 1

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Grom: If you see a long line at a gelatoria, it’s most likely Grom. Torino’s most popular and eco-friendly gelatoria has a rotating seasonal menu of flavors and each seems to be better than the one before. My recommended flavor: Crema di Grom, a vanilla base with graham-cracker biscuits and dark-chocolate chunks. Local tip: If asked whether you want the cream, say yes! Although the average ice cream eater does not add whipped cream to their cone, this is a specialty of Grom’s, and you won’t be sorry. Via Accademia delle Scienze, 4

Stay

Ata Hotel Concord: A four-star hotel located just steps away from the Egyptian Museum and a bustling neighborhood, which will make you feel thoroughly immersed in the city. Via Lagrange, 47

ALONG THE PO

Visit

Via Po is the street that goes directly from Piazza Castello to the River Po. Its long sidewalks were built in the 18th century completely covered in porticos. This was the express order of King Vittorio Amedeo II di Savoia so that he could take his daily walk to the river without getting wet from the rain or snow. Luckily, today we all get to enjoy the coverage. Via Po is full of shops, cafes and gelatorias.

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Mole Antonelliana: You can’t miss this building; it is the symbol of the city and the tallest structure in Torino. The Mole is located right off Via Po. It was originally built as a synagogue but now houses the Museum of Cinema (Museo Nazionale del Cinema), which is worth a visit. Make sure you use your ticket to board the glass elevator that goes to the top where you will get a stunning view of the city including the two rivers that cross through Turin and the surrounding Alps. Via Montebello, 20

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Eat

Piazza Vittorio Veneto: Via Po ends at Piazza Vittorio and the River Po. The square, river and Gran Madre Church straight ahead are quite picturesque, but I also think it is the best place to stop for an aperitivo. Aperitivo hour usually takes place around 7 pm, as a traditional after-work drink. I recommend Cafe Vittorio to have locally made Vermouth, or try a Piedmont wine such a Barolo, Dolcetto, or Asti Spumante. Your drink purchase comes with a delicious appetizer buffet, which really hits the spot when waiting to have an Italian dinner, usually not eaten until 9 pm. Piazza Vittorio, 187

This Is How Temperature, Butter, And Sugar Affect Your Chocolate Chip Cookies

Have you ever looked at a chocolate chip cookie recipe and questioned it? You're not alone. It's what we do everyday. Why this temperature? Why not melted butter? Can I sub in another fat or use a different sugar? What we found surprised us, most of our answers hidden in this perfect—dare I say, better—Copycat Levain Chocolate Chip Cookie. The recipe took us many, many attempts, teaching us the ins and the outs of the chocolate chip cookie along the way. (It even sent the Delish team on a quest to develop our own perfect chocolate chip cookies.)

We used our classic chocolate chip cookie as the control, then changed a single variable in each batch. Here's what we found out about how temperature, butter, sugar, and more affect how your cookie turns out.

1. Temperature

350° is the standard temp for a cookie, and it's a great one. Your cookies will bake evenly and the outside will be done at the same time as the inside.

Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie. The outsides will be a little softer, too.

If you love slightly underdone cookies, 375° is for you. You'll get the crisp edges while maintaining a doughy, fudgy inside.

2. Baking Powder Vs. Baking Soda

Most people don't know the difference between baking soda and powder. They trust the recipe is using the right one or think they're interchangeable. Well, I hate to break it to you, but they are most definitely not interchangeable.

Our control cookie is made with baking soda. It helps give the cookie the little rise that is needs but also plays an important roll in spreading and coloring the cookie. Chocolate chip cookies made without baking soda will come out very blonde (along with some other issues).

If you were to use a little of each leavener, you'd get a cookie that has a bit of a hump in the middle. It'd also be cakier, if you're into that sort of thing.

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3. The Sugars

You'll see chocolate chip cookie recipes with ratios of brown to white sugar all over the place. More brown, more white, equal parts. What is best? Do I have to use both? Not necessarily.

A cookie made with all brown sugar will be denser and taste like caramel. If you love richer cookies, brown sugar is your go-to.

All white sugar surprised us. This cookie spread the most out of all our variables. If you like crispier cookies and want a stronger butter flavor, go with white sugar.

4. Butter or Oil

Melted, softened, or...oil? It all makes a difference. Our control cookie, as with most cookies, uses softened butter, and this recipe tends to be a bit cakier.

A cookie made with the same amount of melted butter will give you a fudgier, chewier cookie. It helps it spread out more and gives you some nice divots to catch more chocolate.

Cookies can also be made with vegetable oil. Your cookies will lack the butter taste, but it results in one pretty cookie with all those crinkles. The oil will let the vanilla and chocolate flavors sing!

Now, good luck picking which direction you want to go in!

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Thick & Chewy Peanut Butter Chocolate Chip Cookies

These AAH-MAZING peanut butter chocolate chip cookies are simply out of this world, crazy good! Thick and chunky with a delicious chewy moistness in the centre! An easy, quick and perfect treat for anyone who loves a sweet pick-me-up.

You’d probably never expect that my first recipe post after this quiet absence, would be on something as simple as these thick, chewy peanut butter chocolate chip cookies.

It’s just that I had only begun to realise, over the course of this summer, how crazy my family was over cookies. I hate to admit it, but if anyone’s noticed, I am sorely lacking in cookie recipes on my blog.

It’s not for a lack of love for cookies, believe me, because I am equally smitten as everyone else in my family.

I first discovered real cookie love when I sunk my teeth into a CLASSIC CHOCOLATE CHUNK® cookie made by Cookies by George.

George’s cookies are the ultimate standard that I’ve always aspired to recreate at home! It’s too bad we don’t have a Cookies by George in Singapore, that would be a dream come true for me!

I’ve obviously got room to go towards creating my ultimate George’s cookie twin. But here’s a start, I hope, with what I can only describe as lip smacking, finger licking, super good, thick and chewy peanut butter chocolate chip cookies.

So, I just have to ask, my dear readers, what are cookies to you? Oh, do tell… I’d love to hear your stories!

For me, cookies are the snappiest treats I bake when I need something homemade that’s quick and easy to gift someone. Cookies are my pick-me-ups when I’m running on empty.

Cookies save me when I badly need a sugar whoosh to get me through the rest of my day. And cookies are the first things I pack when I’m about to go on walks and hikes.

Yup, cookies and me, we always go places together. We’re THIS (fingers crossed) tight.

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I think everyone should have their go-to recipe for their favourite cookie, don’t you agree? Even if you’re not a cookie lover, you just never know when you’ll need to pull out a great recipe at a moment’s notice.

I’m so happy that I found an amazing one for these peanut butter chocolate chip cookies by The Kitchen Magpie. I promise you won’t be disappointed!

Up until now, my favourite go-to were these soft and chewy chocolate chip and nut cookies.

But now that I’ve tasted how peanut butter just rocks in this ahh-mazing combination with chocolate chips, I just can’t seem to look at chocolate chip cookies quite the same way again. I don’t think you can too, after this…

There are a couple of pointers you might find helpful before you get your bite into your slice of cookie heaven!

Can I use chunky in place of smooth peanut butter?

I say, use whatever you’d like! Just substitute chunky for smooth 1:1 ratio, as the amount of nuts in chunky peanut butter are not significant enough to dramatically change the outcome of these cookies.

Should I use bitter-sweet or semi-sweet chocolate chips?

Both would work equally well, though I personally prefer bitter-sweet to offset the sweetness of this cookie.

This recipe uses 2 cups, which I know, may seem like an awful lot of chips. But it’s what makes these cookies so fudgy and decadent!

Can I reduce the sugar?

This recipe has had the amount of brown sugar reduced by 1/4 cup. That’s 25% less sugar than the amount in the original recipe.

Still, the cookies are sweet and delightfully moist. These stay moist for up to 3 days after baking if stored in an air-tight container in a dry, cool place.

You could reduce more sugar, but you might not get as moist a cookie as you’d like. You’d really have to experiment and see what balance of sweetness and moistness works best for you.

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Can I replace light brown sugar with white sugar?

Light brown sugar is what makes these cookies turn a lovely golden brown with a delightful moistness.

White sugar will work fine when substituting brown sugar in equal quantity. The cookies will be crispier with white sugar, though that could be how you like your cookies?

How can I tell when these cookies are baked just right?

If you’re after crisp at the edges, and soft, chewy moistness in the centre, the key is to UNDER-BAKE your cookies!

Under-baking doesn’t mean the cookies aren’t done. It just ensures that the cookies stay moist and chewy. Once the cookies begin to brown at the edges, remove them from the oven.

I took 12 minutes with each batch I baked on the middle rack in the oven. It may be more or less with your oven. The cookies will be very soft when immediately out from the oven.

Let cookies cool on the tray for at least 15 minutes to allow them to firm up enough for handling. Otherwise, they may easily crumble or fall apart.

How can I get my cookies of uniform size, thickness and level on the tops?

First of all, these cookies are made deliberately big! I just love mine this way! You could, of course, make cookies in any size you like.

I recommend using an ice cream scoop (or cookie scoop) to scoop out the cookie dough onto the baking tray. This helps make cookies of more or less equal rounds.

It’s also really important that you DO NOT FLATTEN BEFORE BAKING. Place the rounded balls of cookie dough on the baking tray, spacing each about 1 1/2 to 2 inches apart from each other.

When the cookies are fresh out of the oven, they usually are slightly dome-shaped in the centre. Use a wide, flat spatula to lightly press on the cookie tops to level them.

Press lightly till the cookies are about 1/2 to 3/4-inch thick. Make thicker/thinner as you like. Allow the cookies to cool completely before storing.

How can I avoid my cookies from spreading thin during baking?

I can’t guarantee that your cookies won’t spread thin once in a hot oven. They’ll still be awfully delicious, that much I can say!

I’ve been putting together this cookie dough in my brother’s kitchen in Canada. His kitchen is really cool, hovering near 18°C.

But I know that it’s going to be totally different ball game when I get back to Singapore. There, I’ll have to contend with a humid and warm 27°C!

In any case, I highly recommend chilling your cookie dough in the refrigerator for at least 30 minutes. One of our readers here highly recommended that you freeze the cookie dough for at least 2 hours.

Do this after you’ve shaped into balls. If that still doesn’t quite resolve the spreading, then tweak the recipe, cutting back a bit on the butter or increasing the flour by 2 to 3 tablespoons.

Here are more awesome sweet treats to inspire your next bake:

Tried this recipe? I’d love to see! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy.

Save this recipe!

The Most Dangerous Chocolate Cake. Just For one.

Nutella Mug Cake- 5 minute mug cake for a quick chocolate fix.

So I have been strumming my fingers on the keyboard for a while now.

I am in a dilemma about the recipe I am posting today.

Should I share this recipe

or

spare you from the depression

the knowledge of this recipe would cause.

In case you have resolved to get back in shape this new year,

I warn you to NOT read any further.

Nothing can be done about me.

I have been in on this knowledge,

but

there is still saving grace for you.

Stop reading.

Now.

nutella mug cake

Seriously.

I mean it.

And I am only saying it for your own good.

Ok.

If you still want to continue, it’s at your own risk.

The five minute chocolate cake has been doing the rounds for a long time now.

I only became aware of it recently.

And believe me, I could not be more happy with God for

keeping me in the dark about this little cake.

I tell you its a dangerous cake.

Its going to make you cry as to how easy it is to make it again and again.

No.

Chocolate cake should not be THIS easy.

Nutella Mug Cake- 5 minute mug cake for a quick chocolate fix.

No.

Its unfair.

And on top of it being easy to make,

its in your hands in flat 5 minutes-

the mixing of ingredients, cooking time all included.

With only one utensil to wash

(well, two if you count the spoon you going to use to eat it.)

Just grossly unfair.

Out go the pre-marriage jeans I want to fit into.

And the worst part is-

this cake will soon become one of your best friends.

It will be by your side in minutes when you are down.

Giving you comfort.

And you all know how difficult it is to ignore that friend.

You will eventually cave in to like it.

Like I have.

It is my new best friend.

Nutella Mug Cake- 5 minute mug cake for a quick chocolate fix.

Now,

you could have it as is.

Or,

with some whipped cream.

Since you indulging, you might as well do it right.

Right?

Nutella Mug Cake- 5 minute mug cake for a quick chocolate fix.

And,

you could throw in

some strawberries.

For good measure.

About the taste-

well,

for something that dirties only a mug

and

takes 5 minutes to make from start to finish,

it is pretty darn good.

You don’t have a very spongy cake like texture

but

its nice and chocolatey

and

that works for me

and

I think

its safe to say

it would too for most of you.

The good (or bad?) part of the cake,

as V put it,

is that its not too sweet.

So you can have bite after bite.

Yes, V, you can afford to say that when you have only 1% body fat!

Nutella Mug Cake- 5 minute mug cake for a quick chocolate fix.

If you want to remove it from the mug and eat

(why would you want to do that?!that means another utensil to wash!)

but in case you do,

it would be better if you mix all the ingredients in a different bowl

and

grease the mug you plan to bake it in.

The cooking time will depend on your microwave

and

the only way for you to find out is to make repeat batches.

Yes I told you, you will hate me after reading this recipe.

It takes anywhere between 1 1/2 to 3 minutes.

It took mine 2min 30 sec.

So here you have it, the Nutella Mug Cake recipe.

I hope you enjoy (and curse this recipe) as much as I do.

Note: The recipe is adapted from here