Monthly Archives: December 2013

Monster Cookies



1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla
1 teaspoon corn syrup
1 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups creamy peanut butter
4 1/2 cups rolled oats
1/2 cup all-purpose flour
2 teaspoons baking soda
3 eggs
3/4 cups Reeses Cups Minis, chopped
3/4 cups M&Ms
3/4 cups milk chocolate chips


1. Preheat oven to 325 degrees F. Combine flour, soda, oats, and salt in large mixing bowl and set aside.

2. Melt butter and combine with both brown and granulated sugars until creamy. Beat in eggs, vanilla, and corn syrup. Mix in flour mixture until completely combined.

3. Mix peanut butter into mixture until thoroughly combined. Fold in mini Reeses cups, M&Ms, chocolate chips.

4. Drop 1/4 scoops of dough onto a greased cookie sheet. Bake 10-12 minutes.

Recipe adapted from Brown Eyed Baker.


Butterscotch Toffee Blonde Brownies




2/3 cup unsalted butter
2 cup dark brown sugar
2 eggs
2 tsp vanilla
2 cup flour
1/4 tsp soda
1/4 tsp salt
1/2 cup butterscotch chips
1 cup milk chocolate chips
1 cup (approx. 4 bars) Heath toffee chopped


1. Preheat oven to 325 degrees. Stir together flour, soda, and salt and set aside.

2. Melt butter and combine with brown sugar in large mixing bowl. Beat eggs and vanilla in with butter mixture, mix thoroughly.

3. Add flour mixture to wet ingredients until completely combined.

4. Fold in butterscotch chips and 1/2 cup milk chocolate chips.

5. Spread brownie batter evenly across 8×8 pan and sprinkle with remaining milk chocolate chips and chopped toffee. Bake at 325 degrees for 30-35 minutes.

Pink Champagne Cupcakes




2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups granulated sugar
3/4 cup champagne (the sweeter the better)
6 egg whites
4-5 drops red food coloring

For the champagne buttercream frosting:

3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
4-5 drops red food coloring


1. Preheat oven to 350 degrees F.  Line two muffin tins with cupcake liners. In medium bowl, sift flour, baking powder and salt, set aside.

2. In a large bowl, beat together butter and sugar until fluffy. Alternate adding flour mixture and champagne into the butter/ sugar mixture.

3. In separate large bowl, beat egg whites until stiff peaks form. Gently fold 1/3 of the egg whites into batter to lighten it, then fold in remaining egg whites.  Use ice cream scoop to fill the cupcake liners approximately 2/3 full.

4.Bake 20-22 minutes. Check by inserting a toothpick into the center, cupcakes are done when the toothpick comes out clean.

For the frosting:
1. Using mixer, beat together powdered sugar and butter. Mix on low until thoroughly blended, and then on medium for another 2 minutes. 

2. Add vanilla and champagne, then beat on medium for another minute. Scoop frosting into a decorating bag fitted with a large decorating tip of your choice (I used a large star tip). Pipe frosting and decorate with sprinkles or sugar pearls.

Recipe adapted from Culinary Serendipity.