Bars for a Sweet Tooth

February 10, 2011 § 4 Comments

Hello Dolly Bars

These are soooo sweet!

Adapted from

1/2 cup (1 stick) salted butter, cut into large pieces
1 1/2 cups graham crackers crumbs (about 8 graham crackers, pulsed in a food processor)
1 1/2 cups chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
1 cup walnuts, coarsely chopped
¼ white chocolate chips
2/3 cup sweetened condensed milk

Preheat oven to 350 degrees.

Melt butter in microwave in heatproof bowl until just melted when stirred. Add graham cracker crumbs. Mix and then press evenly into the bottom of 8×8 baking pan.

Layer coconut, pecans, butterscotch and chocolate chips, white chocolate chips on top of graham cracker base. Pour sweetened condensed milk over whole mixture.

Bake in oven for 25 to 30 minutes, or until the top is light brown.


 30 day challenge I think I’m going to start this! But I’m just going to do multiple days at the time since I don’t blog every day.

Day 1: Currently single. I have horrible luck with boys. All the ones I meet seem to be too immature or already taken.  I did have a boy friend this yea though it only lasted about 3 months…

I mentioned aw few weeks ago how I failed my license test. Well I passed this time! I had the same guy and I pretty much peed in my pants when I saw I had the same person.
Random question: Does anyone have some tips or ideas to improve my blog?

-I know my pictures need work:p


Ultimate Cocoa Brownies

February 6, 2011 § 3 Comments

Ultimate Cocoa Brownies

From The Essential Baker


2 sticks of butter

¾ cup all purpose flour

1 cup unsweetened cocoa powder

¼ teaspoon salt

1 cup granulated sugar

2/3 packed light brown sugar

1 tablespoon instant espresso powder

1 tablespoon water

2 extra large eggs

1 teaspoon vanilla

1 cup walnuts- chopped

Preheat oven to 325

Melt the butter in a small saucepan over low heat

Sift together the flour and cocoa powder into a large bowl. Add the salt and toss to mix.

Add the granulated sugar and brown sugar and stir to mix well

And the melted butter and stir until very well combined

In a small bowl, stir together the espresso powder and water until the mixture is thoroughly blended and forms a thick paste

Using a fork lightly beat the eggs together in a small bowl and the vanilla and espresso paste and whisk together well. Add this mixture to the butter mixture and stir together until shiny and well blended

Add walnuts

Spread the batter into a lined baking pan

Bake for 27 minutes

I bought cinnamon chips at wegmans yesterday to try them out and let me tell you I thought they were disgusting.  I even tried the recipe on the back and it did not work at all. Ick I don’t suggest trying them. They don’t even have cinnamon in the ingredients!

 So this is entirely random but do any of you have 2 blogs? I love baking but I can only do it on weekend while I live a very healthy life style every day and I could blog about that every day. I know I would enjoy that all. So what do you think, would having 2 blog be too hard to manage?

Zebra Cake

January 30, 2011 § 8 Comments

My Grandmas Zebra Cake


5 eggs

1 ½ cup of sugar

3 cups of flour

3/4th vegetable oil

3/4ths warm water

2 big tablespoons flour

2 tablespoon cocoa ( not Dutch)

2 tablespoons baking powder

Spanish of scent ( I used arakowy aroma) (optional)

  1. Preheat oven to 350
  2. Beat all the eggs then add in sugar
  3. Add flour
  4. Mix the water and the oil then add into mixture
  5. Add aroma and baking powder
  6. Divide dough into two equal pieces ( dough will be very liquidy)
  7.  Into one pieces of the dough had in the cocoa
  8. Into the other piece add the flour
  9. Butter a circle pan
  10. In the pan you just buttered start with two putting 2 big spoonfuls of one cocoa dough into the pan and  then add a big spoonful of the flour mixture

11.   keep alternating until it all is gone

12.  Bake for 1 hour

My grandma used to live with us. When she did I would always helped her and we use to baked this cake called zebra.  When my grandma left to go back to Poland she left me this recipe. Unfortunately the recipe was in polish and in Poland a lot of people don’t use actual measuring cups they use something called szkło which means a water glass. But because no one who reads this understands polish I had to do a lot of changes. After a few phone calls to my grandma I finally got it!:) If you feel like something here is confusing or needs work just let me know.

My grandma in her kitchen in Poland<3

browned butter brownies

January 28, 2011 § 7 Comments

Bon Appétit Cocoa Brownies with Browned Butter and Walnuts

Makes 16

  • PREP TIME: 20 minutes
  • TOTAL TIME: 4 hour 50 minutes (includes cooling time)



  • Nonstick vegetable oil spray
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups sugar
  • 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
  • 1 teaspoon vanilla extract
  • 2 large eggs, chilled
  • 1/3 cup plus 1 tablespoon unbleached all purpose flour
  • 1 cup walnut pieces


  • Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
  • Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

I failed my driving test. PLUS I have 3 days in school suspension for huge mix up at school. I have never been in trouble and these few days have been the worst.

Pillow Cookies

January 23, 2011 § 4 Comments

Now before you go making these cookies make sure you have mini chocolate chips! I didn’t, so I attempt to chop 12oz of big chocolate chips. Let me tell you that is not easy!


Brownie Pillow Cookies

1 package brownie mix (I used Ghirardelli)

1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)

For the chocolate chip cookie dough, beat butter with a mixer until creamy.

Add brown sugar and beat until smooth.

Add eggs, yolk and vanilla. Beat until smooth.

Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.

Add flour to butter mixture and beat until combined. Stir in mini chips.

Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

Random Question: Does anyone have tips for parallel parking? I have to take the driving test Tuesday and I’m so worried!


I Love Friends

January 20, 2011 § 3 Comments

I think I mentioned before that I went to Poland to play volleyball. Well me and this one girl Asia became pretty good friends so we both sent each other boxes filled with stuff from each country. I finally got the box today!

In it is one club volleyball shirt, a sweatshirt that’s super cute,  and A LOT of candy and chocolate. Candy in Poland is so much better! They don’t use corn syrup so the sweetness is different and I think the chocolate is just richer.  The food that I sent her seems so crappy compared to this but she wanted what real “americans eat”. So i sent her.. chewy bars, pop tarts, Hershey bars, pancake mix/ maple syrup, Oreos, marshmallows, and gram crackers. Along with a sweatshirt and prewrap ( they think  prewrap is so cool) Did you know in Poland they don’t make smores! Weird right!? They usually just roast kielbasa and bread over the fire. I love different customs.

Break time!

January 18, 2011 § 5 Comments

So in the tournament we didn’t play to great. We weren’t ready but we have a lot of potential. Anyway wasnt suppose to break this week because of midterms but lucky me we got a snow day!:) which means I procrastinated and made cookies instead!

Brown Butter Chocolate Chip Cookies
Makes 2 1/2 dozen cookies

1 cup unsalted butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (1 pound) semi-sweet chocolate chips

In a medium saucepan over low heat, melt the butter. Once melted, continue to cook until it turns golden brown. Swirl the pan occasionally if needed so that it browns evenly. Watch it fairly closely, as it can go from brown to burned quickly. When the color has turned golden, small flecks speckle the butter, and it has a nutty aroma, remove from heat and poor into a shallow dish. Chill in the fridge until it becomes solid. You want it to be soft, but not melted. If it cool too hard, let it come back to room temperature before using.

Preheat oven to 375 degrees and line a sheet pan with parchment paper.
Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.
Add the flour, baking soda, and salt and mix until just combined on medium speed. Add the chocolate chips and mix until incorporated.
Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie. Bake until golden brown, 10-12 minutes. Cool on a wire rack.


Something went wrong with these cookies they were good but very pale compared to the sites cookies. I think it was the browning of the butter. Does anyone know easier instructions from browning butter?