Chocolate Chip Cookie Dough Brownie Bombs

These look absolutely sinful!

The Domestic Rebel


Oh mylanta. What have I done?

If I’m not mistaken, that’s a ball of cookie dough surrounded by a fudgy brownie and then coated in chocolate and sprinkled with mini chips.


Sometimes, I don’t even know WHERE half my ideas come from. I literally operate like a mad scientist part of the time, throwing things together with my fingers crossed, hoping it’ll work. Sometimes it does, like in this instance. Other times, like when I tried to put Jello mix into prepackaged sugar cookie dough and it tastes like a chalky version of Play-Doh and I stared at Pinterest like all disappointed because it let me down with those tempting Jello-cookie recipes that taste like poop, it doesn’t.

Most days, you can find me scatterbrained and roaming the grocery store like a complete looney tune. I’d love to see the surveillance footage of me wandering aimlessly between the candy…

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High Heel Cupcakes !

I am in love with these cupcakes! I want to do the red ones for Taryn’s birthday in a few months because I’m planning to do a Wizard of Oz party. How cute would Ruby slippers be!

CookDazzle Blog-- Recipes I Kitchen Gadgets I Food Art

High Heel Cupcakes
Makes 12 pairs




12 graham crackers
12 vanilla or chocolate cookie sticks (Pirouettes, Oreo Fun Stix)
1 and one-half cups white or cocoa candy melting wafers (Wilton)
1 cup decorating sugar, color coordinated to match shoe style (see Sources)
2 cans (16 oz each) vanilla frosting, color-coordinated to match shoe style
Food coloring, color-coordinated to match shoe style
24 cupcakes baked in liner style of your choice, 2 cupcakes per style


Directions: For the soles, place a graham cracker on a work surface. Using a small serrated knife, cut the graham cracker in half crosswise. Remove a corner, angled to 3/4 inch, on both sides of each cracker half to make the tapered sole . Repeat with the remaining graham crackers. Cut the cookie sticks in half crosswise into two 2 three-quarters-inch lengths. Cut one end at an angle.


Line a…

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Mini Canoli Cups

I love the idea of these! Canolis are one of my favorite treats


I love cannolis, and have always wanted to try and make them homemade, but the deep frying of the shells is too much work and too fattening. So, I found this recipe for cannoli cups instead!

The “shell” for the cups is made from Pillsbury refrigerated pie crusts, and is so easy to put together.

For the filling, I recommend straining your ricotta cheese in a cheese cloth overnight, the night before you make your filling. It creates a thicker, more authentic cannoli filling.

Also, I use mini cupcake tins for my cannoli cups, but they could easily be adjusted for regular sized cupcake tins.


2 Pillsbury refrigerated pie crusts
3 tablespoons sugar
1 teaspoon cinnamon
Flour for dusting surface
1 15oz. container of whole milk ricotta cheese
1/2 cup confectioners sugar
2 tablespoons white sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips

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Brie en Croute

Brie en Croute


OK, so I’ve been away far longer than I planned. The holiday season, school vacations & what-not got in the way of my posting but I’m back.


Today’s recipe is a simplified Brie en Croute. It’s no where near as complicated as it sounds & tastes great. If you’re like me, I’ve always been intimidated by the thought of using a fancy cheese like Brie. I’d never even tasted it until recently. Traditionally it’s made with puff pastry, but I opted to use refrigerated crescent rolls.


If you’re unfamiliar with Brie, it’s a mild, soft cheese encased in a white rind. The rind is edible, but if you don’t care for the taste, you can remove it. Brie can be purchased in a wheel or wedge. It compliments a variety of fruits & nuts as well as tasting great on crackers.



1- 8 oz wheel of Brie

1 package of refrigerated crescent rolls

1 egg beaten

½ cup chopped walnuts or pecans (optional)

strawberry preserves or fresh fruit (optional)


Preheat oven to 350 degrees. Grease baking sheet. Open crescent rolls & fan out like spokes, placing on in the center to cover the middle open space. (I folded mine over to fill the space)



Lay wheel of cheese in the center & add nuts if you choose to add them. Next, pull all the spokes up to the center & pinch shut. 



Beat one egg & brush over the surface of the pastry. Bake for approximately 20 minutes, until golden brown. 



Brie fresh out of the oven.



Slice & serve with fruit or preserves.


Frosted Brownies

Frosted Brownies I have a great love of all things chocolate, hence today’s post. I’m not sure where I even found this recipe, but I’ve been making it for years; although today I’m frosting them. Nothing like a little chocolate to go with my chocolate! Preheat oven to 350 degrees. Grease an 8X8 glass baking pan. Please excuse the condition of my baking pan, it’s nearly 20 years old, but it works! 

Ingredients brownie:

1 cup granulated sugar

½ cup all purpose flour

1/3 cup cocoa powder

1 teaspoon vanilla extract

1 teaspoon baking soda

½ cup vegetable oil

2 eggs

½ teaspoon salt chopped walnuts or pecans (optional)


3 tablespoons butter

2 tablespoons milk

2 tablespoons cocoa powder

1 ½ cups powdered sugar

1 teaspoon vanilla extract

Since I’m lazy, I just dump all the ingredients into a bowl & stir until everything is combined.


Of course, you could go the more traditional route & mix the dry ingredients & wet separately then combine the two. Once I’m sure everything is mixed well, I pour the batter into my baking dish. The consistency should be thinner than cake batter but not as thick as cookie dough. Spread out evenly in the pan with the back of a spatula & bake for 25 to 30 minutes.

A toothpick should come out clean when inserted into the center of the pan. While brownies are cooling, melt butter in a small pan.

Once the butter is melted, remove from heat & mix in remaining ingredients. Pour over brownies once all ingredients are combined.

Now comes the hard part- waiting. I love brownies straight out of the oven but with the frosting I am forced to wait.

There are so many ways to tweak this recipe- using different extracts to flavor, adding nuts, chocolate chips, or even crushed candy canes for the holidays & of course the frosting can be omitted. I’m working on a version with peanut butter but today’s attempt didn’t quite cut it.

My computer & camera don’t want to talk to each other so I can’t post the pics for this post. Once I figure out what’s wrong, I’ll add the pics! 

Here are the pics I promised. I ended up swapping SD cards with my old camera & uploading that way. Oh well!

Nutella Peanut Butter Cookies

Nutella Peanut Butter Cookies

Today I decided to experiment with a fairly new recipe I came across over the summer. I made Nutella cookies for my oldest’s birthday party & they were a HUGE hit! However, the recipe didn’t make nearly enough so I doubled them the next time I made them.

I changed things up a bit since I didn’t have enough to make a double batch. I substituted half the Nutella for peanut butter & tweaked the recipe a bit more.


½ cup Nutella

½ cup peanut butter (I used creamy but chunky would work too)

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup shortening (I use Crisco, but butter will work as well)

3 eggs

2 cups all purpose flour

½ teaspoon baking soda

½ teaspoon salt

Directions: Preheat oven to 350 degrees. Cream Nutella, peanut butter, sugar & shortening. Add eggs & vanilla extract, beating well. Add baking soda, salt & flour, one cup at a time until combined.

Once dough forms a large ball you are ready to start scooping onto an un-greased cookie sheet.

Bake for 8-10 minutes. I found with my oven that 8 minutes wasn’t quite long enough but 10 minutes seemed to dry them out. Yields about 3 dozen cookies.

My favorite chocolate chip cookie recipe

I love to bake, especially cookies. My all time favorite are chocolate chip. Over the years I’ve tried several different recipes; from the traditional Toll House to Hershey’s, you name it. Ultimately I decided on my own variation.

1 cup granulated sugar

1/2 cup packed light brown sugar

1 cup shortening (I use Crisco)

1 teaspoon vanilla extract

1 teaspoon baking soda

2 cups all purpose flour

2 cups chocolate chips (or one 11 oz. bag)

Notice I didn’t mention salt? I don’t bother with it & no one misses it.

Preheat oven to 350 degrees. Cream shortening & sugars, add vanilla & eggs in one bowl. Sift flour & add baking soda then add to wet ingredients.  Once all dry ingredients are incorporated, add chips & nuts if you like. I’m not a fan of walnuts so I omit them. Scoop by teaspoon full or cookie scoop onto ungreased cookie sheet & bake for 14 minutes. Cookies will appear undone; that is what they should look like ( this will help your cookies stay soft for several days rather than getting hard, IF they last that long!). Place cookies on cooling rack, or just scorch the inside of your mouth eating them straight from the oven like me!

There are several variations on this recipe I’ve tried as well- white chocolate chips, butter scotch chips, adding coconut, using different extracts like raspberry or almond. It’s definitely a family favorite. I hope you’ll enjoy them too!