Pot de creme aka sin in a cup

Be ready to have your mind blown. Away. Imagine the best dessert you’ve ever had, multiply that by 27 and minimize the ingredients to 4 simple ingredients that you may have in your cupboard right now. So go look cuz you’re gonna want some of this, now. May I introduce you to my new favorite thing in the world (beside my boyfriend and puppies), pot de creme.


4 oz good semisweet chocolate (Ghiradelli works nicely)

1 c. heavy cream (bye bye abs)

3 T plus 1 t sugar

1/2 t vanilla


Finely chop chocolate and put in a large bowl. Heat cream, sugar, and vanilla on stove just until it boils. Pour over chocolate and let sit for a minute. Whisk until chocolate is completely melted. Pour into 4 small dishes or coffee cups. Chill for 5-6 hours until firm. If you have extra cream, pour into a bowl and whip until firm. Stir in 1 t vanilla and 1 T sugar. Top pot de creme and for a fancy flare sprinkle a bit of cocoa powder on top. Enjoy!

Caution: May induce extreme salivation.

Please don’t try to eat your computer screen. If I can make these so can you. These are a simple treat for get-togethers or for a date night. Enjoy and send one to me when you make them!


Best. Cookies. Ever.

Previously, I had thought I discovered the perfect recipe for chocolate chip cookies: until I found this one. Stumbling is a great thing, especially if you’re trying to be productive. Not! But it does bring about some awesome recipes from fellow bloggers like myself, and I occasionally get up the gumption to try them. So for all of you who gave up sweets for lent, stop reading now. Do NOT look at the picture below. It is amazing!

Chocolate Chip Lava Cookies

1/2 cup (1 stick) butter, softened

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1 large egg

1/2 tablespoon vanilla extract

1 3/4 cups (210 grams) all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.

3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

These are good as mini muffins, too! Try baking at 350 for 9 mins. Enjoy!

http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-lava-cookies.html (credit where credit is due)

Serving suggestion shown with vanilla bean ice cream, whipped cream, and extra chocolate sauce.

Now try and tell me you don’t want to run to your kitchen right now and make some of these. The best part is that they’re super simple. More yummy recipes to come!