How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. You just won’t believe how good they are!

Well well well. Yesterday was National Chocolate Chip Cookie Day (who knew? who cared? me!) yet here I am, a day late and a dollar short, posting a new recipe for gluten free New York Times Chocolate Chip Cookies now. Of course, it’s not my recipe, really.

But this is precisely the sort of recipe that would have been solidly off-limits before writing Gluten-Free on a Shoestring Bakes Bread. Before Bakes Bread, there was no gluten free bread flour. A.B.B. (after Bakes Bread), we have gluten free bread flour. Boom!

These are the cookies to scale. They are not for the faint of heart.
If you’re not familiar with the Famous New York Times Chocolate Chip Cookies, they’re made with a combination of bread flour and cake flour. We make bread flour like we do with our new gluten free breads and we make cake flour the way everyone does: with a combination of about 80% all purpose (gluten free) flour + 20% cornstarch.

The dough really does benefit from being chilled for 24 to 72 hours. But if you can’t hack the wait, how about you chill half the dough and bake off half the dough? Just a thought. You’re still the boss.

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes
How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes


  • 3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
  • 1/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 tablespoons (14 g) cornstarch
  • 7/8 cup (122 g) Gluten Free Bread Flour*
  • 5/8 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup + 2 tablespoons (120 g) granulated sugar
  • 10 tablespoons (140 g) packed light brown sugar
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • 1 egg (60 g) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • 10 ounces bittersweet chocolate disks
  • Coarse salt, for sprinkling


  • 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread,
  • contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  • For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  • If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.


  1. In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
  2. Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition.
  3. The dough will be thick.
  4. Add the chocolate disks, and mix until they are evenly distributed throughout.
  5. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.
  6. On baking day, preheat your oven to 350°F.
  7. Line three large rimmed baking sheets with unbleached parchment paper.
  8. Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), and place them at least 6 inches apart from one another on the prepared baking sheets.
  9. Sprinkle the tops lightly with coarse salt, and place in the preheated oven.
  10. Bake until golden brown all over but still soft toward the center (18 to 20 minutes).

You can find complete recipes of this Gluten Free New York Times Chocolate Chip Cookies in



Flour-less monster cookie bars are the perfect back-to-school snack! They freeze really well and who can resist these bars loaded with oatmeal, peanut butter, chocolate chips, and m&m’s?!

Are you ready for back-to-school? This is my first year sending a child to “real school”, like at an elementary school where he is there all day and rides the bus. I’m so nervous but yet so excited. I know he will love it.

With back-to-school comes the dreaded, “I’m starving mom!” the second they walk in the door. I remember doing that growing up, so I am sure my sweet little kindergartner will do the same thing. These (no flour!) monster cookie bars are so delicious and perfect for an after school snack to fill their little bellies after a long day.

The recipe makes an entire cookie sheet, so I always freeze some and pull them out when needed. I just put a couple in a Ziploc bag and freeze them that way. They only have to sit out for several minutes to thaw a bit or you could microwave for 20 seconds or so.

I mean, seriously!? WHO can resist that? I am a sucker for all things ‘monster cookie’. The combo of peanut butter, oats, and those cute mini rainbow m&m’s just can’t be beat.

I will note that this recipe calls for both quick oats and old-fashioned (regular) oats. You could use all quick, but I have found that using all quick oats results in a tough/dense cookie bar. Splitting the oats results in a soft and delicious cookie bar. Another tip is to use a pizza cutter to cut these into squares. I do that every time and it’s so easy!




  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) salted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups quick oats
  • 3 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1-2 cups mini m&m’s
  • 1 cup mini chocolate chips


  1. Heat oven to 350 degrees. Prepare a cookie sheet by lining it with parchment paper.
  2. In large bowl, combine brown sugar, granulated sugar, peanut butter, and butter.
  3. With a hand-held blender, mix until pale in color and combined.
  4. Add the eggs and vanilla extract. Blend together.
  5. Add in the oats and baking soda.
  6. With a rubber spatula or wooden spoon, mix by hand until combined.
  7. Add in the m&m’s and chocolate chips (reserve some for top of bars if wanted).
  8. Stir together well until combined.
  9. Dump onto your parchment lined cookie sheet and spread out.
  10. This will take several minutes, but it can be done.
  11. Sprinkle the reserved m&m’s and chocolate chips on top (if wanted).
  12. Press down slightly into dough.
  13. Bake for 18-20 minutes. The edges will be lightly browned and the middle will still look pale and underdone, but it will finish baking as it cools.
  14. Let cool for at least an hour so the bars can firm up and come together.
  15. You do not want to over-bake these!

You can find complete recipes of this MONSTER COOKIE BARS in

How To Make Lemon Bars – Gluten Free | Food Recipes

How To Make Lemon Bars - Gluten Free | Food Recipes

A delicious Gluten Free lemon bars recipe with the best gluten free shortbread crust. They’re the tastiest gluten free dessert bars you’ll ever try and dairy free too.

Over Christmas I wanted to make mince pies, they are traditional British
pies filled with mincemeat and are common all over the UK during the festive period, I was yearning for a taste of home and so decided to throw some together at the last minute.

I’ve made Mince Pies with gluten free pastry in the past, I adapted a gluten shortcrust pastry recipe from an old British cookbook and they worked very well as I remember.

Now perhaps it’s because I’m totally disorganized or simply a function of being on the wrong side of forty, but I couldn’t remember which book or which recipe I’d used previously, so in a rush I turned to Google and pulled up a recipe for gluten free pastry off the internet, what could possibly go wrong?

“They’re a little bit chewy, Mom” said my ten year old son, he was being very generous.

They were basically inedible and tough as old boots. There was nothing else for it but to trash them, and I never did get around to trying Mince Pies again as all the Christmas busyness took over and we simply moved on to cooking other sugar filled goodies instead.

Well I’m happy to report that my gluten free Lemon Bars work well and the shortbread crust is perfect!

No baking disasters with them so far and no complaints from my son or anyone else in the house. They were so tasty that I ended up giving away some away for fear that I would eat the whole lot while the kids were at school.

How To Make Lemon Bars – Gluten Free | Food Recipes

How To Make Lemon Bars - Gluten Free | Food Recipes
How To Make Lemon Bars – Gluten Free | Food Recipes



  • 175g (Approx. 1.5 sticks) Dairy Free Margarine (or butter if you don’t need to avoid dairy)
  • 75g (1/3 cup + 1 tbspn) sugar
  • 250g (Approx 1.5 cups (see notes!) ) gluten free all purpose flour
  • 1tsp xanthan gum (omit if your flour has any gums added)
  • ½ tsp gluten free baking powder


  • 300g 1½ cups sugar
  • 120mls ½ cup fresh lemon juice
  • 4 large eggs, beaten
  • 30g ¼ cup all purpose gluten free flour, or cornstarch
  • gluten free powdered sugar to dust


  1. You will need a 9×13 baking pan, line the base and sides with parchment paper
  2. Preheat your oven to 350f
  3. Cream butter (or margarine) and sugar in mixer.
  4. In separate bowl add flour, xanthan gum, baking powder and mix well.
  5. Omit the Xanthan gum if you are using a ready made flour mixture which has gum added.
  6. Add flour mix to butter/sugar and mix well until combined.
  7. Your ‘dough’ may be soft, especially if you used dairy free spread.
  8. If you find it is super soft then put it in the fridge for half an hour to firm up a little
  9. Press your dough into the lined baking pan and spread out evenly with an offset spatula, I sometimes find that the back of a spoon works well too.
  10. It’s hard to tell when looking at the baking pan, but try and get the dough spread with an even thickness.
  11. Bake at 350 for 20 mins or until lightly brown.
  12. While base is cooking make the filling, mix all the topping ingredients except the powdered sugar.
  13. When base is cooked pour over topping and return to the oven to bake for a further 30 minutes or until the center is set and no longer moves when you shake the pan.
  14. Cool for two hours in the fridge, dust with icing sugar when fully cooled and cut into squares.
  • Notes
    1. I bake by weight as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.

You can find complete recipes of this Lemon Bars – Gluten Free in



These bars will transport you to the tropics.  Tart lemon, chewy coconut, thick oat crust, and covered in a sweet glaze – sounds amazing, right?  And then after chilling in the fridge, they become irresistible.  I’m speaking from experience.  Gluten and dairy free!

Today I’m going to tell you about you my traumatic tropical trip. (Triple alliteration, can I get a high five anyone?) Actually, we were just on the Florida/Alabama coast and I was just swimming in the ocean. We had gotten there the evening before so it was our first day in the water. All of us kids were really excited!

There was a red flag blowing, which meant big waves, but none of us were going to swim out deep and try to surf, and there were lots of people at the beach itself, so we decided to swim until there was lightning or thunder. I remember it being really breezy on the beach and I’m pretty sure the water was really cold. But I was young and at that point in life, didn’t really care.

Me and Nathan ‘swam’ aka waded, to our knees and then ran in and out of the water, trying to get away from the waves. All was going well until I felt this burning on my right thigh. I didn’t know what it was but it really stung. Leaving the water, I remember rubbing sand on it and it seemed to alleviate some of the stinging, but it wouldn’t go away. It became red and irritated really quickly and hurt! 🙂 So I reluctantly went over to Mom and showed her.

I think we went to the beach house because the last thing I remember was sitting on the bar stool and Mom rubbing lotion on it. It didn’t scar me too much because within an hour I was back in the water with everyone else. Turns out, a jellyfish had been blown in thanks to the windy conditions and had rubbed against my leg in the shallow water.

A jellyfish. It makes for a fantastic two truths and a lie fact, just saying. “I’m Indian, I’ve been stung by a jellyfish, and I’ve been on TV.”

(the first one is a lie – I’m 1/4 Japanese, not Indian. And as for the TV, it was all of 2 seconds for a local station because we were there on a field trip. Nothing too special.)





  • 1-1/2 cups gluten free certified oats (old fashioned or quick)
  • ½ cup unsweetened coconut shreds
  • ¼ cup sugar
  • ¼ cup melted coconut oil


  • 2 eggs
  • 5 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon lemon zest
  • ½ cup sugar
  • 2 Tablespoons cornstarch


  • ¼ cup lemon juice
  • ¼ cup water
  • ⅓ cup sugar
  • 2 Tablespoons cornstarch
  • ¼ cup unsweetened coconut shreds


For crust:

  1. Preheat oven to 350. Lightly grease 8×8 pan.
  2. Add oats, coconut, and sugar to a food processor.
  3. Grind until oats are fine.
  4. Add oil and pulse until mixture pulls into a ball. (Depending on your oats, you may need a little more oil)
  5. Press mixture into prepared pan and bake for 10 minutes.
  6. Let cool until the crust is firm and the pan can be touched.
  7. It is important that your crust be cool so that you can pour your filling over it!

For filling:

  1. While crust is cooling, beat eggs well.
  2. Add in juice, zest, and sugar.
  3. Remove ¼ cup egg mixture and whisk in cornstarch.
  4. Add cornstarch mixture back to egg mixture and whisk well.
  5. Pour over cooled crust and bake for 18 minutes or until top is no longer wet.

For topping:

  1. Add juice, water, sugar, and cornstarch to a medium pot.
  2. Cook over medium heat until mixture thickens slightly.

You can find complete recipes of this COCONUT LEMON BARS in

How To Make Puppy Chow Recipe | Food Recipes

How To Make Puppy Chow Recipe | Food Recipes

My love language is dessert. Sometimes I even eat it for dinner. However, in my opinion, dessert has to be chocolatey…like insanely chocolatey. Or full of peanut butter. Or, if you make me something that’s both insanely chocolatey and full of peanut butter…you’ll win me over for life. Seriously, the only time I eat desserts that are vanilla-y or fruity is when I’m trying to be polite…

but I usually consider them a waste of calories and time (which is the opposite of my husband and kids, whose desserts of choice include vanilla cake, key lime pie, and gummy bears. No thanks).This Puppy Chow recipe meets all this criteria, and then some! Plus it’s gluten-free and dairy-free!

Puppy chow is one of my top five favorite desserts. I’m usually satisfied with just a small amount of something sweet after dinner. However, when it comes to puppy chow, I could literally eat an entire batch myself. It’s the only treat that I consider truly dangerous (or maybe it should consider me dangerous).

I’m a midwesterner (born and raised) so I call this treat “Puppy Chow.” It has other names too, like muddy buddies, monkey munch, etc., but no matter what you call it, it’s delicious.
Listen carefully now, my version of this dessert is not for the faint of heart.

You will never find weak puppy chow in my kitchen. You know what I mean? The stuff that is so thinly coated with chocolate and peanut butter that the powdered sugar barely sticks to it? Not on my watch. I want clumps, and globs, and hunks, and chunks of chocolate-peanut buttery goodness.

I start by melting equal parts of chocolate (semi-sweet or dark) and peanut butter together. (Look at that picture up there, seriously look). If you want it to be dairy free, just use dairy-free chocolate chips!  Then I put some cereal in the bottom of a large bowl, pour some of the peanut butter/chocolate mixture on top, and then continue to alternate cereal/chocolate/cereal, etc.

until I’ve used up all the ingredients. The key here is to start VERY conservatively with the amount of cereal! You do NOT, I repeat, do NOT want to use too much cereal. It will ruin your puppy chow and your day.

How To Make Puppy Chow Recipe | Food Recipes

How To Make Puppy Chow Recipe | Food Recipes
How To Make Puppy Chow Recipe | Food Recipes


  • 1 cup semisweet or dark chocolate chips
  • 1 cup creamy peanut butter
  • 6-7 cups Rice Chex Cereal
  • 1-2 cups powdered sugar


  1. Melt peanut butter and chocolate together, either on the stovetop or in the microwave.
  2. Next, add 3 cups of cereal to a large bowl.
  3. Pour 1 cup of your chocolate/peanut butter mixture over the cereal.
  4. Add 3 more cups of cereal to the bowl and then pour the rest of the chocolate/peanut butter mixture on top.
  5. Stir until the cereal is evenly coated.
  6. If there are pools of chocolate/peanut butter at the bottom of your bowl
  7. add more cereal 1/4 cup at a time until all that deliciousness is coating your cereal.
  8. Remember we WANT clumps, so do NOT add too much cereal!
  9. Let the mixture cool slightly (I throw mine in the fridge or outside on my porch if it’s cold out). You do not want it to harden!
  10. Once your mixture is at or below room temperature, add 1 cup of powdered sugar.
  11. Mix until combined.
  12. Let cool for about 15 minutes.
  13. Add more powdered sugar 1/4 cup at a time until your cereal is coated to your satisfaction.

You can find complete recipes of this Puppy Chow Recipe in

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

Chocolate Mousse Mini Oreo Cheesecakes – mini cheesecakes with thick Oreo cookie crust topped with light and creamy chocolate mousse.

Perhaps you thought : Oh no, here is another in a series of cheesecake recipe!!! But this ain’t just a regular cheesecake. Nope, not at all! Here’s Oreo cookie crust + cheesecake + a huge cloud of mouthwatering chocolate mousse frosting+ an extra Oreo cookie on top. They are mini, they’re decadent, and they’re simply irresistible.

It is usually said that the mini cheesecakes are better than the regular size cake because you have a whole cheesecake for yourself, but this time it won’t be enough. I’m sure won’t be able to stop at just one cupcake.

I have to admit, this delicious combination of cheesecake and chocolate mousse was not my idea.More than a year my mouth waters every time I see the picture of Mini Oreo Cheesecakes with Chocolate Mousse from Yes to Yum on Pinterest. However the site no longer exists so unfortunately I never get the recipe.

I decided to make something like that myself. I start with a regular cheesecake base and let it sit atop simple Oreo cookie crust, the same crust I used so many times. It’s all went smoothly and then it was time to make frosting. I simply love, love, chocolate mousse, but I want it to be creamy, full of flavor and not just a simple chocolate whipped cream which people use to call chocolate mousse.

Besides the cream and chocolate in my version it must have a few egg yolks ( in this case it’s three egg yolks,so I don’t have any leftover to throw away because I only use egg whites for the cheesecake). And to make this mousse extra special, I added some crushed Oreos in it.

It turned out better than I imagined. I used to finished my cheesecakes with a thick layer of chocolate ganache, but after making these Chocolate Mousse Mini Oreo Cheesecakes I found a perfect match – cheesecake and chocolate mousse.

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes
How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes


For the Oreo Crust:

  • 18 whole Oreos-crushed into a fine crumbs
  • 1/4 cup unsalted butter- melted

For the cheesecake filling:

  • 16 oz cream cheese- softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup sour crème
  • 1 Tablespoon flour
  • 3 egg whites
  • 1 teaspoon vanilla extract

For the chocolate mousse:

  • 3 egg yolks
  • 6 Tablespoons powdered sugar
  • 1 2/3 cups heavy whipping cream
  • 5 oz semisweet baking chocolate-finely chopped
  • 4-5 Oreos crushed
  • 2-3 Tablespoons milk (or more if needed)
  • 16-18 mini Oreo cookies for garnish


To make the crust:

  1. Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
  2. Stir together melted butter and finely crushed Oreo.
  3. Press 1 heaping Tablespoon of mixture into the bottom of each liner.
  4. You should have enough for 16-18 cups.
  5. Bake for 5 minutes and allow to slightly cool.

To make the cheesecake filling:

  1. In a large bowl beat the cream cheese on medium speed until completely smooth.
  2. Add the sugar and sour cream and beat on medium speed until combined.
  3. Add the egg whites, one at a time, beating on low speed after each addition. DO NOT OVER MIX IT!
  4. Beat in the vanilla extract and flour.
  5. Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes.
  6. Remove from the oven and allow to cool at room temperature, then transfer to the refrigerator to chill completely.

To make the chocolate mousse:

  1. In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it’s start thickening and almost double in size WHISKING CONSTANTLY (you don’t want to make scrambled eggs).
  2. Remove from heat and stir in chopped chocolate until it’s melted completely.Let it cool to room temperature stirring occasionally.

You can find complete recipes of this Chocolate Mousse Mini Oreo Cheesecakes in

How To Make Toasted Butter Pecan Cake | Food Recipes

How To Make Toasted Butter Pecan Cake | Food Recipes

It’s one of my favorite things to experiment with new flavors and recipes, especially when it comes to cakes. When people think of layer cakes they usually think of white, yellow, and/or chocolate. Sometimes carrot or lemon come to mind. There are so many great recipes out there for different cakes.

This past February I made a Cherry Layer Cake and it was simply incredible! AND of course, this particular cake here, Toasted Butter Pecan, well… let’s just say if you’re a fan of pecans, you won’t be disappointed.

What gives this cake that signature “Butter Pecan” flavor is toasting the pecans in a skillet with some melted butter. It smells AMAZING! Just like the ice cream. That is the very first step to this cake since you want to set your pecans aside to cool. It’s vital that you do this or else you may create cooked portions of cake batter upon adding hot nuts. Not ideal.

The cake batter itself seems to be based off the old-fashioned 1-2-3-4 cake (1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs). That is if you don’t count the extra 1/4 cup of butter used to toast the nuts. I’ve never made a 1-2-3-4 cake before. I wasn’t completely impressed with it, but I didn’t think it was bad (kind of dry).

I will say though, if you have a favorite white or yellow cake recipe, you should use that instead (this is mine) and then follow the same step for making the toasted butter pecans, add them in, and absolutely use this frosting recipe. If you want to use your own 2 layer recipe instead of a 3, then you’ll need to use less pecans, maybe just 1 1/4 cups would be perfect.

I really thought this cake was just lovely. Just so old-fashioned in nature, I was completely impressed. I chose to keep it simple with the decoration. I am not big on fancy piping of cakes, simply because I haven’t done it enough to be any good at it. So I decided to press finely chopped pecans into the side of the cake and then just fluff and swirl the top of the cake with a small offset spatula to give it a pretty appearance.

Oh and before I forget to mention- the frosting. If you like to have plenty of frosting when frosting your cake, you may want to use 1 1/2 times the given recipe. I had just enough for the 3 layers with this cake. It made me a little nervous.

If you decide to make your own 2 layer cake recipe, then you will have plenty, but for the 3 layer I highly recommend making more frosting especially if you are planing on piping. And I should also mention that the frosting recipe is SOOOOO delicious!

How To Make Toasted Butter Pecan Cake | Food Recipes

How To Make Toasted Butter Pecan Cake | Food Recipes
How To Make Toasted Butter Pecan Cake | Food Recipes


  • 1¼ cup butter, softened, divided
  • 2 cups chopped pecans
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk


  • 2 pkgs (8 oz each) cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 1 pkg (2 lbs) confectioners’ sugar
  • 2 tsp vanilla extract
  • 2 to 3 Tb milk, as necessary
  • extra chopped pecans for garnish, optional


  1. Preheat oven to 350 degrees F. Butter and flour three 9″ round cake pans.
  2. In a medium heavy skillet, melt ¼ butter over medium heat.
  3. Add pecans; cook until toasted and fragrant, about 4 minutes.
  4. Spread across sheet of foil to cool.
  5. In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside.
  6. In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes.
  7. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  8. Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2).
  9. Fold in toasted pecans.
  10. Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean.
  11. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.
  12. FOR FROSTING: In a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator.

You can find complete recipes of this Toasted Butter Pecan Cake in



If you’re looking at this cake and happen to remember the pinkalicious cake we recently posted, you’ll think that we’re in an almond kind of mood. It’s true. We do love our almonds. What is sad is that this Almond Cream Cake has been sitting in my “to-do” pile for 3 months. Anyone else have a to-do list like this?

It’s not that I wasn’t excited about sharing it with you, or that it didn’t taste as good as the other treats we’ve been sharing. Quite the opposite, actually. I wanted to give this cake the credit that it was due, and with the busyness of the holidays, I kept pushing it aside until I had more time.

Well, your wait is over, my friends. Let me tell you about this cake.

First of all, it’s a completely homemade white cake. That means from scratch. No boxed mix. I love boxed cake mixes because they turn out perfectly nearly every time. But making a cake from scratch has always been this challenge that I’ve wanted to tackle.

In finding a delicious recipe for white cake (which happens to be my favorite flavor), we had several failures. I wanted a moist cake, but I wanted it to have a light crumb and be thick, but not heavy. We tossed aside several different attempts, but when I saw how this cake baked up? I knew this was it. For a homemade cake, this one beat the rest. It’s velvety and moist. Can you see the texture in this photo?

Something about it reminded me of an angel food cake, maybe the pure whiteness or the light crumb. It has a classic cake texture, though and baked evenly and beautifully.  The recipe uses cake flour instead of all-purpose flour. All purpose flour has more protein in it (10-12 grams in all-purpose as opposed to 8 grams in cake flour), which forms gluten when you mix it. This causes the cake to be more “holey”.

The less gluten there is, the more tender the cake is. The starch in the cake flour helps to stabilize the cake. There’s more science behind the reasons you should use cake flour when baking a cake. Although I like learning the science behind baking and sharing it with you, sometimes it is just easier to let the experts explain it. You can read more of the science behind cake flour.

The second special part of this cake is the frosting. Although we love our buttercream recipe, I was wanting to try something a little different for this cake. I’ve always loved whipped frosting because it is less sweet than many store-bought buttercreams. I searched for a delicious whipped frosting and came across this recipe that got rave reviews. It’s a cooked frosting…something I had never tried before! This frosting takes a bit of time to make, but one spoonful and you may just be hooked.

When you make the frosting, it is important to follow the directions carefully. You’ll want to cook the milk and flour together over medium heat until the mixture is very thick and resembles mashed potatoes. Don’t undercook this! It took about 10 minutes for me to get my mixture to this texture. Stir constantly while it is cooking so it doesn’t burn on the saucepan.




  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 3 cups cake flour (spooned & measured carefully)*
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup milk (2% milkfat)
  • 1 teaspoon almond extract
  • 5 egg whites (3/4 cup + 3 tablespoons of a carton of egg whites)


  • 1/2 cup plus 2 tablespoons white flour
  • 2 cups milk
  • 1 1/2 teaspoons almond extract
  • 2 cups butter, softened
  • 2 cups white sugar
  • Sliced almonds and whole almonds for decorating


  1. Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two.
  2. Pour the egg whites into another bowl and place them in the refrigerator until you’re ready to add them to the batter.
  3. Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachment) until it is white in appearance.
    Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
  4. In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.
  5. In another bowl, combine the milk and almond extract.
  6. Add the flour mixture to the butter/sugar mixture alternately with the milk.
  7. Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
  8. Grease and flour 2 9″ round cake pans.
  9. Pour the cake batter equally into the prepared cake pans.
  10. Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.
  11. Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
  12. While the cakes are cooling, prepare the frosting.
  13. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens.
  14. Stir it constantly, lowering the heat to low if needed.
  15. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.
    Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process.
  16. The temperature of the mixture should be at room temperature.
    Stir in the almond extract.
  17. If you have a food processor, process the white sugar for a minute or so so that the granules become finer.
  18. While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy.
  19. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.
  20. Add the cooled flour mixture and beat it until it all combines and looks like whipped cream.
  21. This will take about another 3-5 minutes of beating.
  22. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated.
  23. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.
  24. Once the cakes are cool, place one cake on a cake plate.
  25. Spread frosting on top of that layer, then place the other cake on top of the frosted cake.
  26. Use the remainder of the frosting to frost the top and sides of the cake.
  27. Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.

You can find complete recipes of this ALMOND CREAM CAKE in



A fudgy bottom layer of brownie is topped with rich and silken cheesecake, then a layer of egg-less edible cookie dough is spread on the top and drizzled with melted chocolate.  This is the ULTIMATE cheesecake for the ULTIMATE dessert lover!  Brownie bottom cookie dough cheesecake deliciousness!

Remember a few weeks back when I shared these Vanilla Chai Cheesecake Bars and let you in on a little secret of mine? About how I had a fear of baking a full on cheesecake…. well, I challenged myself and did it! Well, not fully I guess, since this isn’t a classic cheesecake… but I think it’s even better.

I mean c’mon, it’s like three desserts in one! Rich and fudgy brownies, silky cheesecake and classicly sweet cookie dough. And of course I had to be extra decadent and drizzle a bit of melted chocolate over the top because… well, chocolate 😉

You’re already having a rich piece of cookie dough cheesecake, a little extra chocolate isn’t going to be a problem right? Go ahead, drizzle a little more on, it’ll be our little secret 😉

I made this brownie bottom cookie dough cheesecake for my husband’s birthday and let’s just say between us and the kids, we were fighting over who got the last piece!

This dessert may look fancy and complicated because of all the layers, but really it’s super easy.
Just mix up the brownie batter and bake it. While it’s baking, mix up the cheesecake batter. No need to cool the brownie first, just remove the pan from the oven, pour cheesecake batter over the top and return to the oven. Once the cheesecake is finished, it’s going to have to cool for a bit.

It needs to be firm before you add the cookie dough layer on top, otherwise it’ll mush and not look so pretty. You’ll need to chill the cheesecake for 4 hours or overnight, so plan ahead 🙂

The cookie dough layer on top is completely egg-less, so no salmonella worries here!  Honestly, I think it tastes JUST like regular cookie dough, so it makes a great treat to whip up and eat by the spoonful as well.  Stay tuned for another recipe using the egg-less cookie dough!




  • 1/3 cup milk chocolate chips
  • 1 tsp vegetable oil


  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour


  • 18 oz cream cheese (2 – 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or greek yogurt


  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 3/4 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips



  1. Preheat oven to 350 degrees F. Line bottom of a 9″ springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  2. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
  3. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  4. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn’t cook the eggs.
  5. Use a wooden spoon to stir in flour until just combined.
  6. Pour batter into prepared pan in an even layer, and bake for 25 minutes.


  1. Remove brownie pan from the oven and set aside.
  2. Reduce oven temperature to 325 degrees F.
  3. Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth.
  4. Take care not to mix too quickly, or air bubbles will form.
  5. Pour cheesecake batter over brownie layer in pan.
  6. Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
  7. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  8. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.


  1. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
  2. Beat in sweetened condensed milk and vanilla extract.
  3. Beat in salt and flour. Stir in mini chocolate chips.
  4. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
  5. This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
  6. If you can’t spread the cookie dough, gently press pieces together to “spackle” the cookie dough onto the cheesecake.

You can find complete recipes of this BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE in




This Chocolate Chip Cookie Dough Cake is made with two layers of delicious chocolate cake, and two layers of edible cookie dough then topped with ganache, frosting, and mini chocolate chip cookies!

Alright, one of you needs to slap me for keeping this recipe from you for so long. I made this Chocolate Chip Cookie Dough Cake back in March, and it’s now May, seems a little unfair, right? I mean, I would think so, especially since I’ve eaten it and been dreaming about it ever since.

What you’re looking at is layers of rich and soft chocolate cake paired with layers of EDIBLE raw cookie dough. Are the googly eyes happening yet? Wait until it’s topped with a creamy chocolate frosting and chocolate chip cookies. Dying.

I know this Chocolate Chip Cookie Dough Cake might seem a little over the top, but that’s kind of how we do things here. And I promise that it’s over the top in all the right ways. Plus, I don’t think there’s a person in the world who could turn a slice of this down!

The bonus of this cake is that it’s WAY easier to make than you might think! Here’s what you need to know about this recipe:

The cake itself is an adapted box mix, by adding things like sour cream, pudding, and chocolate chip you get a downright delicious cake.
The cookie dough layer is incredibly easy to whip up with basic pantry ingredients and then it’s molded using a cake pan.
The frosting is actually a store bought tub of which half has been microwaved and melted to give us a soft ganache-like layer. The other half is then piped on and topped with mini chocolate chip cookies!

See, not too shabby for something that looks and tastes so good! You definitely don’t have to be an experienced baker to make it, but even if you are, you’ll love this Chocolate Chip Cookie Dough Cake all the same.





  • 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
  • 3.9 oz package Jell-O Instant Chocolate Fudge Pudding
  • 4 eggs
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • ½ cup milk
  • 1 tbsp vanilla extract
  • ¼ tsp sea salt
  • 1½ cup mini chocolate chips

Cookie Dough:

  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • ½ cup whole milk
  • 1 tsp salt
  • 3 cups all-purpose flour
  • 2 cups mini chocolate chips


  • 1 tub chocolate frosting
  • Mini chocolate chip cookies


  1. Preheat oven to 350 degrees F.
  2. Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.
  3. Line the bottom of two 6-inch pans with parchment paper (like this) and spray with cooking spray.
  4. Add 2 cups of batter to each pan, bake for 30 to 35 minutes until tops spring back when touched, transfer to a cooling rack and let cool completely.
  5. In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy.
  6. Scrape down the sides and add vanilla and milk.
  7. Scrape down the sides and add flour and salt and mix until combined, fold in the mini chocolate chips.
  8. Divide cookie dough in half and use the 6-inch cake pans to shape each half of the cookie dough into layers.
    Place one of the cake layers on a cake stand, gently flip one of the cookie dough layers out onto the first
  9. cake layer, top with the second cake, then top that with the second cookie dough layer.
  10. Scoop ⅓ of the frosting into a frosting bag or decorating tool fitted with a large star tip.
  11. Place the rest of the frosting in the tub in the microwave and melt at 30 seconds intervals stirring between each one until smooth.
  12. Pour melted frosting over the cake and evenly spread around, let cool for 15 minutes.
  13. Pipe remaining frosting onto the top of the cake and top with mini chocolate chip cookies.

You can find complete recipes of this CHOCOLATE CHIP COOKIE DOUGH CAKE in