Chocolate Chocolate Chip Muffins


So, I found myself faced with SUDDENLY HOUSEGUESTS. I didn’t have many easy-to-eat items laying around the house, so I decided it would be a good time to bake some yummy, mildly indulgent snackables to keep on hand.


These lovely muffins seemed to do the trick (Adapted from Hope you enjoy them as much as we did!


Chocolate Chocolate Chip Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 2 cups flour
  • ¾ cup cocoa powder
  • ¾ cup granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1¼ cups whole milk
  • 1¼ cups chocolate chips, plus ½ cup
  • 3 eggs
  • 2 Tbsp melted butter
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees.
  2. Whisk together flour, baking powder, salt, cocoa powder, and sugar, in a large bowl.
  3. In a separate bowl, whisk together milk, butter, oil, vanilla extract, and eggs.
  4. Briefly (!!!) mix together the liquid and dry ingredients until lumpy, but combined.
  5. Fold in the 1¼ cups of chocolate chips, divide into muffin pan, and sprinkle with remaining chocolate chips.
  6. Bake for 15-20 minutes or until a tester comes out clean.
  7. Let cool and enjoy!



29 Peanut Butter Recipes


Today is my birthday! I couldn’t think of a better way to spend it than admiring one of my most favorite foods in the world and giving you 29 recipes about it for my 29th birthday.  This is a collection of recipes found from all over the internet, some from Qwerty Cafe, some from my favorite food blogs, and Pinterest. The recipes consist  of some of my most favorite peanut butter recipes ever and some I cannot wait to try.

1. Peanut Butter Gelato


2. PBBLTS (Peanut Butter, Bacon, Lettuce, Tomato, Sour Cream Sandwich)


3. Peanut Butter Banana Smoothie


4. Peanut Butter and Jam Waffles from A Beautiful Mess


5. Peanut Butter Oreo Blondies from A Pinch of Yum


6. Peanut Butter Lovers Milk Shake from Domestically Speaking


7. Chocolate Peanut Butter Layer Cake from Annie’s Eats. This is one of my most favorite cakes ever! I ask for it every year for my birthday.


8. Crispy Peanut Butter Balls from The Chew/Clinton Kelly. I think this is my most favorite recipe out of all the 29. A coworker of mine would make them around the holiday time. Last year was the first time she didn’t, and the first time I did. They are so simple to make, just a bit of work with rolling/scooping and coating in chocolate. I could live off these.


9. Peanut Butter Coffee Cake from Crazy for Crust


10. Chocolate Truffle Peanut Butter Pie from Pillsbury. I made individual ones of these recently, keep an eye out on Qwerty for a post about them. In the title picture they are in the bottom right corner.


11. Soft Homemade Peanut Butter Oreos from Crazy for Crust


12. Chocolate Dipped Peanut Butter Empanadas from The Daily Meal


13. Soft and Chewy Triple Peanut Butter Cookies from Averie Cooks


14. Easy Peanut Butter Brownie Ice Cream (no ice cream machine needed) from Crazy for Crust


15. No Bake Peanut Butter Puff Bars from Dinners Dishes & Desserts


16. Creamy Peanut Butter Fudge from Barefeet In The Kitchen


17. Chocolate Peanut Butter Cup Cookies from Erica’s Sweet Tooth


18. Chocolate Peanut Butter Ribbon Dessert  from Kitchen Daily/ Philadelphia Cream Cheese


19. Peanut Buttery Snap Crackle ‘n Pop Brownies from Kevin & Amanda


20. 3 Ingredient Peanut Butter Cookies from Gimme Some Oven


21. Reese’s Overload Peanut Butter Cookies from Crazy for Crust


22. Peanut Butter Chocolate Chunk Cookie Bars from Averie Cooks


23. Chocolate Peanut Butter Earthquake Cake from I Was You Dry


24. Nutter Butter Truffle Brownies from Crazy for Crust


25. Flourless Peanut Butter Cup Swirl Brownies  from Cupcakes and Kale Chips


26. Peanut Butter Polka Dot Bars from Dinners Dishes & Desserts


27. Chocolate Covered Pretzel Peanut Butter Bites from Sally’s Baking Addiction


28. Peanut Butter Butterfinger Cheesecake from Sally’s Baking Addiction


29. Peanut Butter Kitchen Sink Popcorn from Crazy for Crust


Krispy Kreme Doughnut Monthly Flavor Review: Brownie Batter and Cake Batter

Krispy Kreme Doughnut Monthly Flavor Review: Brownie Batter and Cake Batter

About 12 years ago a Krispy Kreme Doughnuts opened near me. Everyone talked about how wonderful the doughnuts were, and how magical those warm, right from the fryer, just glazed ones were.  Everyone had to have them, warm or not, people went crazy for them. Even though the Krispy Kreme was pretty close, it was never that close without a car. So I only had a few Krispy Kremes from the local grocery store, but I didn’t think they were anything to go crazy over. A few years later, they closed. The buzz went away. The building sat there empty for years, until about 2 years ago. I noticed one day driving by the hot sign was on, and a super long line of cars wrapped around the building.

Did you know there’s an app for that!?


I still have not had a ‘hot one’, but did manage to make my way  there last fall for their pumpkin spice and pumpkin cheese cake doughnuts. That’s when I found out they had specialty flavors every month. Sometimes it’s two different flavors, or the same flavor in different styles, like a custard filled doughnut and a cake glazed doughnut.

This month’s flavors are cake batter, and brownie batter custard filled doughnuts. I love just about anything cake batter flavored, and who doesn’t like to lick the brownie spoon? We picked these up as soon as Adam and I could fit it into our Qwerty dinner cheat day. So, what did the Qwerty Crew think of these delicious little doughnuts?

Brandie: I really liked both of them, but the cake batter is the better one in my opinion. The flavor of the custard is spot on cake batter. Not overly sweet, or overwhelmingly cake batter flavor like the chemically tasting ones. It’s fresh and light. I hope to get at least one more before they are onto the next flavors. The brownie batter ones do taste like delicious just mixed up batter, it even has the little bit of brownie batter grit. But there’s just a little something missing flavor wise and I can’t quite put my finger one it. Would I eat another one? More than likely, it’s a chocolate creme filled doughnut. If there’s a Krispy Kreme near you I say go try them out!

Brie: Unfortunately, I was just getting over the flu when Adam and Brandie brought us these delectable donuts. I filled up quickly on dinner, but made sure to try one of these. I thought at first that the Brownie Batter would be what I wanted, but I ended up going with the Birthday Cake Batter. It was delicious! The filling tasted just like frosting, and the crunchy sprinkles on top were perfect. Growing up in New Hampshire, I was always a Dunkin Donuts girl, but Krispy Kreme is definitely a treat. Can’t wait to see what they’ve got next month!

Cat: So, this whole cheat day thing has really made me aware of whether or not I’m enjoying what I’m eating. In this case – the brownie batter doughnuts failed the “worth it?” test. The texture was nice, but I was expecting a rich, chewy, moist, ultra chocolatey experience – and they didn’t really deliver. The flavor just wasn’t that strong and though they weren’t unpleasant… I’d give them a “meh.” The cake batter flavor was much better, but only because of the filling. The pastry itself was similar in its blandness to the brownie batter. The filling, however, was absolutely reminiscent of frosting – but the sweetness was THISCLOSE to being cloying instead of enjoyable. For my diet’s sake, I’d definitely have the cake batter ones again… and I’d just spoon out some of the filling. 🙂 As a side note – I have tried fresh-from-the-oven classic Krispy Kremes and they are absolutely addicting.

Adam: The cake batter was for sure my favorite of the two. The problem with the brownie batter is that the donut itself doesn’t have enough of a flavor to enhance the filling. Mix the batter filling with a classic chocolate donut and I’d be on board!

Chocolate Croissant Bread Pudding Cups, and the versatility of bread pudding

Chocolate Croissant Bread Pudding Cups, and the versatility of bread pudding

Ooey gooey warm chocolate, buttery croissants, creme and a few other ingredients is all it takes to make a simple heavenly dessert. It’s such a rich treat the individual size cups are prefect. A lot of people love this warm, straight from the oven. But in my picky tastes they are wrong.



I think it’s best if it’s cold, or out of the oven cooled to almost room temperature. When it’s cold, it has crisp chocolate pieces, and it’s a little dense like eating a cake. I believe when it reaches almost room temperature, this recipe is at it’s absolute prime.  The “pudding” has almost set, but the chocolate is still very melty and gooey. The flavors are legen—wait for it… and I hope you’re not lactose intolerant because the second half of that word is—dairy! Of course, try it how you want. I hate to say I told you so. So I won’t say it.



There are a number of great things about this recipe besides the taste. If you take out the chocolate, you have a bread pudding base you can add any of your favorite flavors to. Caramel, fruit (fresh or dried), nuts, and spices, your imagination is the limit. You can also use any type of bread you want, I’ve even used scones, but croissants, challah, and brioche are the most popular.



This is how I measure exactly how many croissants I need. Over fill the cups with the cut up croissants, and when it soaks up the liquid it will fit perfectly!

Omit all the sweet elements, add a few more eggs and a little less cream it can become a savory dish. Add in some cheese, bacon, sausage, ham, small dice  your favorite veggies, or green chilies and splash of hot sauce, salt and pepper and your ready to go. Any bread you want to use, but sour dough, and french baguette are the most popular for savory bread puddings.

Left over bread about to go bad? Don’t throw it away!  Make a bread pudding!


Chocolate Croissant Bread Pudding Cups
  • About 5 large croissants, 10 small croissants or just over 1 pound of croissants
  • 1½ cups AND 2 Tablespoons of heavy cream
  • 2 eggs
  • ¾ cup sugar
  • ½ cup chopped semisweet chocolate, or your favorite chocolate bar
  • 8-six ounce ramekins
  1. Cut croissants into half inch squares, and place into a bowl
  2. Whisk together in another bowl the cream, eggs and sugar
  3. Add the chocolate into the cream mixture
  4. Next add the croissants, and toss them to evenly coat all the pieces
  5. Let them set for at least 15 minutes, mixing them about every 5 minutes
  6. While letting the mixture set, preheat the oven to 350ºF
  7. Place your 8 ramekins on a sheet pan and spray with pam
  8. When the 15 minutes is up, evenly distribute the mix among the cups
  9. Place in the oven and bake until they are bubbly around all sides and slightly puffed, about 20-25 minutes
  10. Serve with whipped cream, ice cream, heavy cream, or just with a fork


Irish Chocolate Mousse Cake

Irish Chocolate Mousse Cake

This Valentines Day, while cooking for my fellow Qwertiers, I decided I wanted to do something rich and delicious for our dessert.



I started out knowing I wanted to make this delicious Chocolate Cake recipe from Add a Pinch that we had used before (the frosting is seriously good), from there I decided I wanted to include the ganache from my Irish Carbomb Cupcake recipe, and then the Irish Chocolate Mousse that Cat likes to whip out every now and then.


These three things together made for one seriously deadly cake. I would have liked to show you a picture of the whole cake, but it was so delicious it wasn’t in one piece long enough to photograph.


Since the frosting is a mousse with an egg base, the cake should be kept refrigerated; I’m not typically one to enjoy cold cake, but I’ll tell you a secret: pour a little heavy cream and/or Irish cream onto the cake and let it soak in for a minute before devouring.



Irish Chocolate Mousse Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 16
  • Mousse Frosting: Will need at least 4 hours to chill in fridge; make prior to cake
  • 4 large eggs
  • ⅓ cup sugar
  • 12 ounces semisweet chocolate chips
  • 1½ cups heavy cream
  • ¼ cup Irish Cream
  • Chocolate Cake: (visit Add a Pinch)
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Ganache: (see Irish Carbomb Cupcakes)
  • 8 ounces semisweet chocolate chips
  • ⅓ cup heavy cream
  • 2 tablespoons salted butter – room temperature
  • ⅓ cup Irish Cream
  • 2 teaspoons Irish whiskey – or to your taste
  1. Mousse:
  2. Whisk eggs and sugar in a large metal bowl.
  3. Set the bowl over a saucepan of simmering water but do not allow the bottom of the bowl to touch the water.
  4. Whisk continuously until a candy thermometer reads 160 degrees. This will take about 5-8 minutes.
  5. Immediately remove from heat and using an electric mixer, beat on high until the eggs are cool and very thick, this will be about 8-10 minutes.
  6. Set the eggs aside and place your chocolate in another bowl over the simmering water and stir until melted and smooth.
  7. Remove from heat and cool a few minutes.
  8. While the chocolate is cooling combine the cream and Irish cream in a medium bow and beat until you have stiff peaks.
  9. Pour the luke warm chocolate over the egg mixture and fold until incorporated.
  10. Fold in the whipped cream.
  11. Cover and chill for at least 4 hours, or overnight.
  12. Cake:
  13. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
  14. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  15. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
  16. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  17. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  18. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  19. Ganache:
  20. While your cakes are cooling place your chocolate chips into a heatproof bowl and heat your cream until just simmering.
  21. Pour your cream over the chocolate and let sit for about a minute or two. Stir until smooth.
  22. If your chocolate isn’t smooth yet feel free to stick it in the microwave for about 10 seconds at a time and then stir again.
  23. Add your room-temperature butter to the chocolate and stir until completely incorporated
  24. Add your Irish cream and whiskey and stir until incorporated.
  25. Let rest for a few minutes, but do not allow to harden.
  26. Assembly:
  27. Set what will be your bottom half of the cake, onto your cake tray and spread the top of it with ½ cup of ganache. Spread it around until it is covered evenly.
  28. Take the top half of the cake and turn upside down so the bottom of it is facing up, frost with 1 cup of the mousse.
  29. Turn the top half onto the bottom half so that the mousse and ganache create the middle layer.
  30. Pour the rest of the ganache onto the top of the cake, spread it around evenly, and allow it to drip down the sides.
  31. Let rest and harder for at least 15-20 minutes.
  32. Frost the top and the sides evenly with the remaining mouse.
  33. Optional: Cover to the top with chocolate shavings for decoration.



Boston Cream Poke Cake

Boston Cream Poke Cake

Last year I had a Boston Cream Pie for the first time and absolutely loved it.  Now I’m always on the look out for Boston Cream Pie anything.  Boston Cream Pie cookies, ice cream, yogurt, and doughnuts among a sea of many other things. There’s even a Boston Cream Pie seltzer water, but you’ll have to ask Adam about that one. I wasn’t brave enough for that while we were on the East Coast.

I love this poke cake because it’s super easy, the longest part is waiting for the pudding to set up. This recipe is for all box mixes and canned frosting, but if you’re feeling up to it you can of course go all out and make everything from scratch. Just your basic yellow cake mix, vanilla pastry cream and chocolate ganache recipes are what to look for. There’s so many different flavors of poke cake you can make, you can also use jello instead of pudding. Have you had a poke cake before? What’s your favorite flavor? If I have anything to do with it, 2014 will be the year of the poke cake!


Boston Cream Poke Cake
  • 1 box of yellow cake mix
  • plus all the ingredientes to make the cake (oil, eggs, water)
  • 2 (3.4oz) boxes instant vanilla pudding
  • 4 cups of milk
  • 1 tub of chocolate frosting
  1. Prepare the cake according to directions.
  2. Pour into a well greased 9x13 pan and bake according to directions.
  3. When the cake is done, mix the milk and pudding mix.
  4. Poke holes in the cake while it is still warm, using the handle of a wooden spoon about 1 inch intervals. Make sure you poke all the way down.
  5. Pour the pudding all over the top, making sure it gets into all the holes. Spread it out evenly, pressing more pudding in the holes.
  6. Now refrigerate the cake until the pudding has set up, at least 2 hours.
  7. Once the cake has cooled, take the top and the foil off the jar of frosting and microwave it for 10-15 seconds. Enough for it to be easily spreadable but not bubbly hot.
  8. Spread the chocolate evenly over the top and put back in the fridge until it sets up all the way.
  9. Now serve and enjoy. This is one of those cakes that is good the day you make it, but even better the next day, so feel free to make it the day before you want it.



Triple Chocolate Cookies

Triple Chocolate Cookies

Three types of chocolate all rolled into one delicious little cookie. It is very rich, but very much an anytime cookie. For an extra treat eat one just out of the oven. Soft, warm, ooey gooey chocolaty goodness.



Triple Chocolate Cookies
  • 2-½ sticks Butter, Softened
  • 2 cups Sugar
  • 2 whole Eggs
  • 3 teaspoons Vanilla Extract
  • 2 cups Flour
  • ¾ cups Cocoa Powder
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1-½ cup Good Quality Semi-sweet Chocolate Chips
  • 2 cups Good Quality White Chocolate Chips
  1. Preheat oven to 350°F
  2. Using a mixer, cream butter and sugar until fluffy, scraping the sides once.
  3. Add eggs one at a time, mixing after each addition. Mix in vanilla.
  4. Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.
  5. Gently blend in chocolate chips and white chocolate chips.
  6. Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 white chocolate chips if you’d like them to really show up on top.
  7. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.