Tag Archives: dessert

another day, another cookie

If you follow me on Pinterest, you’ve probably figured out I’m a total cookie monster. No matter how many cookie recipes I’ve pinned, you can never have enough. Today I’m sharing with you one of my favorite chocolate chip cookie recipes. The recipe is simple and easy to follow. You do have to chill the dough, but only for 30 mins or so! It’s kind of a mix of a few different ones I’ve found online, with my own personal tips. Enjoy!



  • 2 cups + 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 1 ½ sticks (6 oz) butter, melted and cooled
  • 1 cup brown sugar, lightly packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups dark chocolate chips (I use a mix of semi-sweet & dark chocolate!)


  1. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  2. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
  3. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
  4. Cover and refrigerate the dough for 30 minutes to an hour.
  5. Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
  6. Scoop however much cookie dough you want out and roll into a balls (I personally like smaller cookies, like less than 1/4 cup of dough. Then you don’t feel guilty for eating 10). Also – try making your balls taller rather than fatter, it helps them not flatten out too much. Place on a baking sheet lined with parchment paper (or a silipat mat), making sure the cookies have plenty of space to spread.
  7. Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
  8. Repeat with remaining batches, until all cookies are baked.


Flawless Chocolate Chip Cookies

In case we haven’t met before, my name is Lauren Sims, and I am an absolute cookie MONSTER. I love all sweets but ever since I was an infant (maybe even before), cookies have won my heart. Particularly chocolate chip.

I have several different recipes I rotate through when baking cookies, depending on the occassion and how much time I have. The recipe I’m about to share with you all is for brown butter chocolate chip cookies. I love this one because you don’t have to chill the dough, because really…who has time for that. They are also so chewy and stay soft for days!

I hope you enjoy these as much as I have!

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Brown Butter Chocolate Chip Cookies (this recipe is adapted from Baker By Nature, I just made a few changes!)


  • 2 1/2 Cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon flaky sea salt
  • 15 tablespoons salted butter
  • 1 cup + 2 tablespoons dark brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 2 1/2 cups semi sweet chocolate chips


  1. Preheat oven to 375 degrees (F).
  2. In a medium sized bowl, whisk together the flour, baking soda, and sea salt; set aside
  3. Place 8 tablespoons of butter in a small sauce pan over medium-high heat and cook for about 2 minutes, stirring almost constantly, until the butter has browned.
  4. Remove from heat and stir in remaining 7 tablespoons of butter; whisk until completely smooth. Place the bowl in the refrigerator or freezer and bring the butter back to room temperature. *You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
  5. Once the butter is at room temperature, add the sugars and the vanilla to the browned butter and whisk until light & fluffy; about 2 minutes (I use a stand mixer!) Add the eggs and beat quickly, for only about 30 seconds – until they’re just combined.
  6. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds
  7. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear.
  8. Fold in all chocolate chips
  9. Lightly grease a cookie sheet (or place a silipat mat on a cookie sheet! This is the one I use and i’m obsessed with it. Totally transforms your cookies)
  10. Roll the dough into balls (I personally like smaller cookies – then you can easily justify eating 5), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading).
  11. Continue this process until all the dough has been rolled.
  12. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. (I cook mine 10 minutes actually!)
  13. let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely. (This is the wire wrack I use)
  14. Enjoy!! Try and cut yourself off after a dozen if you can!

Make sure you follow me on pinterest for more yummy dessert recipes. xx

homemade cronuts.

Don’t you love it when a night that is apt to be a total week-night bore turns into something completely epic just by turning on the oven and baking your heart out? I must mention, too, that it’s pretty fun to experiment with a recipe that could be a total win or a total fail, but when it’s just you and your roomie in the end, who cares! Okay so who wants the recipe?? Scroll down for this #lifechanger. Side note: these are perfect for the holidays + they are totally not healthy (but they are beyond yum). P.S. it is rumored that these sweet treats are overtaking New York and London. Add that to your list of reasons to indulge.




-Pillsbury “flaky layers” biscuits

-Canola oil

-Cane sugar


-Dark or milk chocolate (whatever you prefer; get one that can be easily melted)

-Vanilla extract



Let’s get started:

1. Get a good sized sauce pan and pour canola oil in it until it is approximately half way full. This is what you will fry the donuts in!

2. Heat the oil a little below medium on your stove top. Now open the biscuit package and lay out each biscuit. Poke a hole in the middle of each…SAVE THESE (we used these for cronut holes!) Your oil should be at the perfect temperature at this point.

3. Before you fry the donuts, create a plate with a paper towel on top.

4. In a bowl, mix cane sugar and cinnamon. Predict the amounts! You can make it as sugar dominant or cinnamon dominant as you want.

5. Dipping sauce* Get a small sauce pan to melt the chocolate. Place the chocolate in the pan and melt on a medium heat. **It’s important to stir constantly so it doesn’t burn. When completed, turn the stove off. Leave the pan on the cook top so that it stays warm.

6. Add half a teaspoon of salt and a teaspoon of vanilla to the chocolate.

7. Place each prepared “donut” into the oil (we were able to fit three in the pan at a time). Let this side fry for one minute or until golden brown and flip. Do the same thing on this side. Place the fried donuts on the paper towel plate.

8. Once you have completed frying the donuts, roll them in the sugar and cinnamon mixture.

9. Pour the chocolate into a bowl.

10. Enjoy!!

If you are gluten free or vegan, try the recipe recipes linked on your dietary preference.

DIY: All Natural Homemade Peanut Butter Cups

Treat yourself with these amazingly delicious treats! They are so easy, and a sure way to brighten your day!

Makes 24 Peanut Butter Cups
Approximate Time: 45 Minutes

What You’ll Need: 

Organic Powdered Sugar
Natural Peanut Butter
2 Bags Natural Chocolate Chips
Mini Cupcake Liners
Mini Cupcake Pan


Step One

Boil water in a deep pot, and put a smaller pot inside the boiling water. This helps the chocolate chips melt without burning. Pour a full bag of chocolate chips into the small pot. Don’t put the pots up!


Step Two

Once the chocolate is completely melted, spoon a small amount into the cupcake liner. Bring the chocolate up on the sides of the liner. Place the tray in the freezer for 15 minutes to harden.


Step Three

While the chocolate is in the freezer, grab a bowl and mix 1 1/2 cups of peanut butter and 1/2 cup of powdered sugar together.


Step Four

Once the chocolate has hardened, spoon in a very small amount of your peanut butter/powdered sugar mix into the cupcake liners.


Step Five

In the small pot, pour in half a bag of chocolate chips. Once melted, spoon on top of peanut butter and fill the liners as closely to the top as possible.


Step Six

Put the tray in the freezer for 15 minutes, or until completely cooled.


What To Do for Date Night: Tableside S’mores

Are you looking for a new place to spend date night? Or maybe a night to catch up with the girls?  We have something in store for you. Try out Halcyon Coffee Bar & Lounge in Austin for a nice little treat, tableside s’mores. The delicious dessert is served with a small personal fire pit to enjoy the full experience of roasting marshmallows. Creative and fun!

Recipe Heaven: Peach Cobbler for the Soul

Not only has the internet given us the ability to communicate with friends across the globe, but it has provided a forum for the most scintillating of topics: food! I’ve recently been bitten by the food blog bug and cannot stop sleuthing for the yummiest and healthiest recipes out in cyberspace. Through a friend, I found Joy the Baker. Not only are her recipes delicious and nutritious, she serves them up with a dose of wit and style – her pictures will make you drool every time.

So if you’re a newbie to cooking or an expert looking for a new spin on a classic, try her recipe for Peach Cobbler for One. I located all of the ingredients at my local farmer’s market, used all organic products, and never felt healthier after eating dessert. Can we say, “Seconds, please!”?

Try this recipe, you won’t regret it. Scout’s honor.

What You’ll Need:

-1 ripe peach
-1/4 cup all-purpose flour
-1/4 cup packed light brown sugar
-3 tablespoons old-fashioned oats
-1/4 teaspoon ground cinnamon
-pinch of salt
-1 tablespoon shredded coconut
-1 tablespoon slivered almonds
-2 tablespoons cold unsalted butter, cubed

Follow these easy breezy steps:

Place a rack in the center of the oven, and preheat oven to 350 degrees F.

Slice a peach in half and remove the pit.  With a small spoon, scoop out the dark red pit center, creating more room for the crumble topping.

In a small bowl, whisk together flour, brown sugar, oats, cinnamon, salt, coconut, and almonds. Add butter and work it into the dry ingredients with your fingers.  Quickly break up the butter until it is well combined.  Some of the butter bits will be the size of oat flakes; others will be the size of small peas.

Place peach halves, cut side up, in a small, oven-safe dish.  Top each peach half with a generous portion of crumble topping.  Heap it on! It’s fun!

Bake for 20 minutes, until topping is golden brown.  Remove from the oven and serve warm with vanilla ice cream or cold milk.  Peaches are best served warm from the oven.

*I actually doubled this recipe for family. Needless to say, we all fell into food comas.

For additional delectable recipes, visit Joy’s blog.

Bon Appetit!