Nutella Cookies

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Nutella Cookies
Inspired by Smitten Kitchen’s Peanut Butter cookies

I modified the recipe by reducing sugar (b/c Nutella is already sweet). These were rolled in white sugar, which made a nice cruncy curst. This is a nice chocolate-chocolatey cookie. If I put spices in it would remind me of one of Mexican hot chocolate cookies I once made.

Makes about: 33 cookies
Prep time: 15 minutes
Bake time: 10-12 minutes


1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
½ cup white sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chocolate chips

1. Preheat oven to 350F.
2. Mix together butter, nutella.
3. Mix in egg, sugar, milk, vanilla.
4. Stir in flour, baking soda, baking powder, salt, chocolate chips.
5. Scoop by tablespoons and roll in granulated sugar.
6. Bake 10-12 minutes.
7. Let cool. Enjoy!

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Downeast Maine Pumpkin Bread

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Downeast Maine Pumpkin Bread
Source: Allrecipes

Very moist, very pumpkin-flavored, very spicy. Delicious! (unless you don’t like pumpkins…)

Makes about: Two 9×5 loaves
Prep time: 10 minutes
Bake time: 1 hour

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

1. Preheat oven to 350F.
2. Mix together vegetable oil, eggs, water, pumpkin.
3. Mix in sugar.
4. Mix in flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger.
5. Pour into prepared pan.
6. Bake 50-75 minutes or until knife inserted in the center comes out clean.

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Chunky Lola Cookies from Flour

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Chunky Lola Cookies
Source: Flour

This cookie spreads a bit, and is crispy and crunchy. There are delicious contrasts in textures with the coconut, pecans and oatmeal. Not sure why they’re called Chunky Lola…

Makes about: 60 using tablespoon scoop
Prep time: 15 minutes
Bake time: 20-22 minutes/batch

½ cup + 3 tbsp butter
2/3 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
1 ¼ cup all-purpose four
2/3 cup rolled oats
1 tsp soda
½ tsp salt
9 oz chocolate (62% cacao suggested)
1 ¼ cup pecan halves, toasted and chopped
1 cup sweetened shredded coconut

1) Preheat oven to 350F.
2) Cream together butter and sugar
3) Add eggs
4) Add in vanilla, flour, oats, baking soda, salt, pecans, chocolate, coconut.
5) Scoop by tablespoons onto prepared pan.
6) Bake 20-22 minutes.
7) Enjoy

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Chocolate Toffee Cookies

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Chocolate Toffee Cookies
Source: Smitten Kitchen
Makes about: 27, tbsp measure
Prep time: 10-15 minutes
Bake time: 12-15 minutes

This is a half recipe of the original. These are super chocolately and intensely delicious. Like a brownie, condensed into a cookie form. Surprising little butter, but tons of chocolate. It’s basically a purely chocolate cookie. I bet you could make a gluten-free version by substituting ground almonds or ground walnuts for the flour.

Ingredients (half recipe)
¼ c flour
½ tsp baking pow
¼ tsp salt
½ lb semisweet choc
1/8c (2 tbsp butter)
½+3/8 cup brown sugar
2 eggs
½ tbsp vanilla
2.5×1.4 oz things of Heath Toffee (used the prechopped stuff)
½ cup walnuts

1. Preheat oven to 350F.
2. Melt chocolate and butter together
3. beat eggs and sugar for 5 minutes until thick
4. Mix chocolate mixture with eggs/sugar.
5. Mix in flour, baking powder, baking salt.
6. Mix in toffee, walnuts
7. Chill dough for 45 minutes
8. Bake 350, 12-15 minutes
9. Enjoy!

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Brownies from the Joy of Baking


Brownies from the Joy of Baking
Source: Joy of Baking

These brownies are easy to make, rich, fudgy, and slightly sticky. They’re delicious, although maybe a little too sweet.

Makes about: 1 8×8 pan
Prep time: 10 minutes
Bake time: 25-30 minutes

5 ounces (150 grams) semisweet or bittersweet chocolatechopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional)

1. Preheat oven to 350F.
2. Prepare 8×8 pan.
3. Melt chocolate and butter together.
4. Whisk sugar, cocoa powder.
5. Whisk in eggs, vanilla.
6. Stir in flour, chocolate chips.
7. Pour into prepared pan.
8. Bake 25-30 minutes until knife inserted in center comes out clean.



Bobby Flay’s Pumpkin Bread

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Bobby Flay’s Pumpkin Bread

Source: Epicurious

This pumpkin bread is moist, spicy, and not that dark!

Makes about: 1 9×5 loaf
Prep time: 10 minutes
Bake time: 50-60 minutes


4 tablespoons unsalted butter, softened, plus more for the pan
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
Scant 1 cup canned pumpkin puree
2 large eggs

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
4. Add the pumpkin puree and mix until combined. Add the eggs, mix till incorporated.
5. Mix in flour, water.
6. Spread batter into pan. Bake until knife inserted into the center comes out clean. Let cool before slicing.
7. Enjoy!

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Pumpkin-Swirl Brownies


Pumpkin-Swirl Brownies
Source: Smitten Kitchen

Pumpkin and chocolate…not my favorite combination, but an interesting one.

Makes about: One 9×9’’ pan
Prep time: 10 minutes
Bake time: 40-45 minutes

8 tbsp unsalted butter
6 oz bittersweet chocolate
2 cups flour
1/8 tsp cayenne
½ tsp salt
1.5 cups sugar
4 eggs
1 tbsp vanilla extract
1 ¼ cups solid-pack pumpkin
¼ cup vegetable oil
1 tsp cinnamon
¼ tsp nutmeg
½ cup hazelnuts

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish.
2. Melt chocolate and butter together. Set aside.
3. Beat sugar, eggs, vanilla together. Whisk in flour, cayenne, salt.
4. Pour half of batter into separate bowl.
5. In one half of batter, stir in chocolate.
6. IN other half of butter, stir in pumpkin, oil, cinnamon, nutmeg.
7. Pour in half of chocolate mixture to the pan. Top with half of pumpkin. Repeat. Swirl.
8. Bake 40-45 mins.
9. Enjoy!

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Thick and Chewy Chocolate Chip Cookies

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Thick and Chewy Chocolate Chip Cookies
Source: Baking Illustrated

Makes about: 18 large cookies
Prep time: 10 minutes
Bake time: 15-18 minutes

2 cups+2tbsp flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp unsalted butter, melted
1 cup brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla
1-1.5 tsp chocolate chips


1. Preheat oven to 350F.

2. Mix together butter, sugar, eggs, vanilla.

3. Mix in flour, baking soda, salt.

4. Mix in chocolate chips.

5. Scoop onto prepared pan

6. Bake 15-18 minutes.

7. Enjoy!

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Simple Pear Tart

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Simple Pear Tart

Source: Tartine and Smitten Kitchen

This delicious and simple tart is based on Alice Waters’ apple tart recipe. I used the Tartine crust since I had some on hand.

Makes about: 1 tart

Prep time: 10 minutes

Bake time: ~45 minutes


1/3 recipe of Tartine’s Flaky Crust (can use another crust)

2 tbsp butter

3 tbsp sugar for sprinkling on top

4 large pears


1. Preheat oven to 400F.

2. Make crust, roll to 14’’ across, place in 9’’ tart pan.

3. Peel and slice pears thinly. Place in crust.

4. Fold crust over pears.

5. Brush with melted butter.

6. Sprinkle with sugar.

7. Bake ~45 minutes or until top is golden brown.

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