Tag Archives: Chocolate

Lazy Lady Little Cheesecakes

As much as I love, LOVE, LOVE making things from scratch I simply didn’t have time.

I had a lot to do in the kitchen this day. My boyfriend’s parents were coming over for dinner to celebrate my boyfriend’s birthday. I was making my all day spaghetti and meatballs (started at 9am), salad, and garlic bread. What is a birthday without something sweet?! My boyfriend actually got my to have cheesecake for the first time in March. LOVE! One day I will make it 95%+ from scratch I promise!


  • Graham cracker crust:
  • 1 1/2 cups of graham cracker crumbs
  • 4 tablespoons of butter, melted
  • 2 tablespoon of sugar (I used Truvia- a natural, no calorie sweetener)
  • 1/2 teaspoon of cinnamon
  • Cheesecake:
  • 1 tub of Philadelphia cheesecake filling
  • 1 cup of Chocolate chips
  • 1/4 can of cherry pie filling (optional)

Pre-heat oven to 375 degrees. Line cupcake pan.  Mix crust ingredients together well. Spoon into cupcake liners and press in mixture. Bake for 5 minutes.

If you want plain cheesecake then spoon filling directly from tub to cupcake liner. I made chocolate chip cheesecake by mixing in 1 cup or so of chocolate chips into the filling.

Bake for 30-40 minutes or until the edges are lightly golden.

With everything I had to do I forgot to take a picture with the Cherry pie topping! Oops, sorry.

Add your favorite topping and enjoy!


Whole Wheat M&M Cookies

This month is flying by!  I am actually on a plane as I write this blog, cool, right?

So I was re-organizing my baking/spice cabinet the other day and found a nearly full bag of whole wheat flour that I totally forgot about. I’ve never had a whole wheat chocolate chip cookie but have heard they are quite tasty so I gave it a shot. I have to say these were great. I brought them into my co-workers for a meeting we were having and they just flew out of the containers.


  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tablespoon milk
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups sifted whole wheat pastry flour
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup plain M & M’s
  • 1/2 cup chopped walnuts (optional)

Pre-heat the oven to 375 degrees. Beat butter and both sugars together until fluffy. Then add in the milk, vanilla and eggs.

In separate bowl sift in flours, then mix in baking soda and salt.  Slowly blend dry mixture into creamed batter.

Once mixed together thoroughly fold in the chocolate chips and M & M’s. Walnuts, too, if you’d like. I usually make 1/2 of the batter with and half without.

Roll about a tablespoon of dough and place on a greased cookie sheet. Bake for about 12-15 minutes or until the edges are lightly golden.

Warm, crispy cookies!

For a fun twist…

I also made these with Peanut M&M’s! I’ve never seen anyone make cookies with those before so I thought I would try it out. I loved them!

Same ingredients only switch regular M&M’s for Peanut ones!



S’more Chocolate Chip Cookies

Ok,  I will admit it, I got lazy with pictures for this recipe, SORRY!

But, I must say these got rave reviews.


  • Graham Cracker Crust:
  • 3 cups Graham cracker crumbs
  • 2/3 cups melted butter
  • 1/4 heaping cup of sugar
  • 2 egg yolks, beaten
  • Cookie:
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 1 1/2 cups of semi-sweet chocolate chips
  • 1 cup of mini marsh mellows, frozen
  • Topping: Mini-Hershey bars, 1/2 cup of frozen marsh mellows

Melt butter into medium mixing bowl. Grind graham crackers in food processor. Add crumbs and sugar in with butter and mix thoroughly.

Spray mini cupcake pan with cooking spray. Ball a large teaspoon of Graham cracker mixture  and place into pan. Press in to line the cup. Brush with beaten egg yolk.

Time to make the cookie dough! You know the drill: Pre-heat the over to 350 degrees. Mix together butter and sugars until smooth. Beat in one egg at a time followed by the vanilla. Add in hot water and baking soda. Slowly mix in flour and chocolate chips. Grab the marsh mellows from the freezer and lightly add in.

Drop small spoonful into graham cracker crumb crust. Tip: Don’t allow batter to be level with the pan. Leave some room for the cookie to expand.

Bake for about 15 minutes or until edges just begin to turn golden. Take te pan out of the oven and place the topping.

Bake for an additional 5 minutes or until marsh mellows are golden.

Grab a cozy blanket, a glass of milk, and enjoy!!!

Chocolate Chocolate Pretzel Cookies

I’ve been making cookies for my final presentation at the salon and although I don’t like (most) chocolate I decided I needed to add in a chocolate cookie to the others I have prepared. I didn’t taste test this, however, my boyfriend was more than happy to be my guinea pig. His response: “I dig it!” Hope you do too!


  • 1 1/8 cups of butter, softened (2 sticks and 2 tablespoons)
  • 3/4 cups of brown sugar
  • 1 cup of sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 3/4 cups of flour
  • 1 1/4 cups of cocoa powder (I used Hershey’s)
  • 2 teaspoons of baking soda
  • 1/4 teaspoon of salt
  • 1 cup of white chocolate chips
  • 1 small bag of soft caramel candies, cut into tiny squares
  • 1 1/2 cup of chocolate covered pretzels, coarsely chopped

Pre-heat the oven to 350 degrees. Cream together softened butter and sugars until fluffy. Then, mix in 1 egg at a time followed by the vanilla.

Time to add in the dry ingredients. Slowly mix in flour, cocoa powder, baking soda, and salt. Fold in the white chocolate chips and pretzels. Break apart the caramel pieces and sprinkle them around the dough, then mix in. Use a teaspoon to scoop out dough. Lightly roll in your hands and place on greased cookie sheet. Bake for 7-9 minutes. Allow to cool on cookie sheet for 5 minutes before transferring to cooling rack.