All posts by jacquiweiner

Jacqui is currently in her third year at Barnard College majoring in Anthropology. After moving to New York City for college, she was introduced to a brand new culinary world. From trying new restaurants to baking sweets for her friends, Jacqui has enjoyed developing her love for food and continues to do so. One day she hopes to be Anthony Bourdain (or at least meet him).

Sweet Tooth Recipes: Comfort Dessert

While all desserts are comforting, this may be the closest I come to making a comfort dessert. As the semester is coming to a close, and we finish our thesis and term papers, and gear up for finals, I can’t dream of a better dessert to snack on. Today, we are making pull-apart-cinnamon-balls (aka my version of monkey bread). I only warn you, this can get messy fast, so be careful, be cautious, and get ready for a caramel gooey cinnamon doughy treat.



  • 1 package of pre-made biscuit dough (Grand or Pillsbury)
  • 1/3 cup sugar
  • 1 tsp. cinnamon
  • ¼ cup butter (½ of a stick)
  • ½ cup of brown sugar



  1. Preheat the oven to 350 degrees.
  2. In a square 9X9 inch pan, grease with butter or Pam
  3. Using the biscuit dough, separate and roll into 16 small balls of dough, roughly 1 inch in diameter.
  4. In a plastic gallon size bag, combine white sugar and cinnamon.
  5. Place balls of dough in the plastic bag with sugar and coat dough until completely covered in sugar.
  6. Line balls of dough in pan.FullSizeRender 2
  7. In a microwave safe bowl, melt butter and brown sugar in microwave for about 45 seconds.
  8. Drizzle brown sugar over the bough balls.IMG_6048
  9. Pop these bad boys into the oven for about 25 minutes or until they’re bubbling golden brown dough balls.
  10. Take out the final product, and let them sit for 10 minutes.
  11. On a plate or flat cookie sheet, flip over the dough balls.
  12. Best consumed warm out of the oven! They keep up to 2-3 days but microwave them if they begin to get hard. Enjoy.





Sweet Tooth Recipes: Rethink Twix

When we peel back the layers of a Twix candy bar, we find a delicious crumbly shortbread cookie, a layer of gooey caramel, and a chocolate coating. Twix is, hands down, the best candy bar in the world—and I will argue until the end of days with anyone who disagrees with this statement.

 I hadn’t realized that this dessert is basically a Twix bar until a friend told me she felt as if she were eating a homemade *better version* of a Twix bar. It’s better because it isn’t made in a factory with chemicals, corn syrup and artificial flavor. This stuff is the real deal.

Just like every other recipe, the better the ingredients you put in, the better the outcome will be. In this recipe for example, you can use premade Kraft caramels or you can make homemade caramel. The results wont be drastically different, but taste will vary.


  • 1 1/3 cups of Butter (just over 2 sticks)
  • ¼ cup White Sugar
  • 1 ¼ cup Flour
  • ½ cup Brown Sugar
  • ½ cup Sweetened Condensed Milk
  • 1 ¼ cups Chocolate


  1. You will be making 3 different layers for this dessert. Begin by preheating the oven to 350 degrees.
  2. Combine 2/3 cup butter, white sugar, and flour in a medium size bowl. Mix together with an electric mixer or simply use your hands.
  3. In a 9X9 pan, place parchment paper or grease with butter or Pam.
  4. Using your hands, squish the dough into the pan, compacting the dough into the corners and crevices of the pan.
  5. Bake for 15-20 minutes until golden brown.
  6. While waiting for the shortbread to bake, place the remaining butter, brown sugar, and sweetened condensed milk into a pot on the stove.
  7. Let the mixture come to a boil for 4-5 minutes, then immediately take it off the heat.
  8. Using a spoon, preferably wooden, stir the caramel for 3 minutes until it solidifies.
  9. Pour the caramel over the shortbread. Do this right away. Do NOT allow time for the caramel to cool and get hard because it will become tough to spread over the shortbread.
  10. In a separate bowl, melt chocolate in the microwave—30 seconds at a time. Do NOT burn the chocolate.
  11. Once the chocolate is melted, pour it over the caramel and shortbread layers.
  12. Place your creation into the refrigerator for about an hour. Cut into small squares, and enjoy!

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Sweet Tooth Recipes: Oreo Truffles

I think it’s safe to say that chocolate and cookies always pair well together. In fact, it may not even be worth eating cookies without chocolate in the mix. But cream cheese too? I was hesitant when I heard that these Oreo truffles combined cheese with chocolate – however, I was very pleasantly surprised by the result. This combo cheesecake/cookie is a deliciously rich dessert that is easy to make and great to share with friends.

This is one of those desserts that’s just better made at home…and I’m not sure of any bakery in the city that makes them quite like this. If you are yearning for a chocolate dessert, but don’t have a ton of kitchen skills then try out this simple Oreo truffle recipe.



1 Box of Oreo Cookies

1 8oz package of Cream Cheese

1 package of Semisweet Chocolate Chips

2 tbsp. of Butter



1. In a food processor, or let’s be honest, in a plastic bag using your hands or a rolling pin, crush the Oreos until they form crumbs.

2. Pour crushed Oreos in a bowl and add the Cream Cheese. Using a spoon or fork, combine the cheese and Oreos until they form a dough-like solid texture.

3. Form the Oreo mixture into the small balls and place on a cookie sheet covered in wax or parchment paper. Place in refrigerator for 30 minutes to firm.


4. In a separate bowl, combine butter and chocolate chips. Heat in microwave in 30-second intervals until fully melted. Be careful not to burn the chocolate.

5. Take Oreo balls out of refrigerator. Dip each Oreo ball into the melted chocolate and place back onto parchment paper. Place in freezer for 1 hour.

6. If you wish, you can decorate the Oreo truffles with Oreo crumbs, white chocolate drizzle or anything else your creative mind can think up.

Here’s to the chocohalics. Eat & Enjoy.


Sweet Tooth Recipes: Pina Coladas

Hop on a flight at JFK with your drink and your bikini because we are taking this sweet tooth recipe down south. Whether you’re going to Miami for spring break, staying in New York City, or going somewhere even colder (you can find me trekking through the landscape of Nova Scotia), this recipe will be sure to keep you warm. Sip it poolside or in a cabin in the snow, and enjoy your spring break because after those midterms, you deserve it.


  • 4 cups of Ice
  • 2/3 cup fresh Pineapple (cut into chunks)
  • 3 oz. Cream of Coconut
  • 4 oz. Pineapple Juice
  • 2 tbsp. Lime Juice (preferably from a fresh lime)
  • 3 oz. Light Rum


  1. Cut up pineapple into chunks.
  2. Throw everything into a blender.
  3. Blend Blend Blend
  4. Add more ice if the mixture is too liquidy.
  5. Pour into a fun glass (or coconut if you’re feeling extra fun) and garnish with a slice of pineapple or a sprig of mint.
  6. Treat Yo’ Self. Enjoy.



Sweet Tooth Recipes: The best brownies you will EVER have!

You may be in the thick of midterms, or in the middle of the nail-biting cold, but you need to drop everything that you’re doing and try these brownies. If you don’t bake, then forward this to someone who does and enjoy these delightful brownies. From Palm Beach to New York City, this recipe is an undeniable slice of heaven. But there’s a catch.

These brownies will test your patience. They aren’t for the weak. Because once you finishing mixing the brownie batter and baking this dessert in the oven, you have to leave them in the freezer overnight. If you are craving instant satisfaction, this is not the brownie recipe for you. But if you can endure the wait, let the anticipation build—like waiting for Missy Elliot’s album to drop—I promise it will be well worth it.


  1. 2 sticks of Butter
  2. 8 ounces of Unsweetened Chocolate, chopped
  3. 5 Eggs
  4. 1 tbsp. Vanilla extract
  5. ½ tsp. Almond Extract (optional)
  6. ¼ tsp. salt
  7. 1 tbsp. dry Instant Espresso Powder
  8. 3 ¾ cups Sugar
  9. 1 2/3 cup Flour


  1. Grab a 9×13 in. pan, line it with tin foil, and brush it with some melted butter so the brownies don’t stick. We don’t want to mess up before we begin.
  2. Turn the oven to 400 degrees.
  3. In a double boiler, or microwave if you plan on being extremely cautious, melt the 2 sticks of butter with the 8 ounces of chocolate, then remove from heat and set aside.
  4. In an electric mixer, combine eggs, vanilla extract, almond extract, salt, espresso powder, and sugar and beat for about 8-10 minutes.
  5. Reduce speed and add the butter and chocolate mixture.
  6. Slowly begin to add the flour to this mix.
  7. Scrape all of the batter into the tinfoil-covered pan and place into the oven for about 15 minutes.
  8. Flip the pan around, lightly place tinfoil on top of the brownies and bake for another 15 minutes. Take the brownies out when the top begins to crack. DO NOT OVERBAKE!!
  9. Remove the brownies from the oven and let them cool. Then place them into the freezer for at least 8 hours. Be patient.
  10. A few hours before you’re ready to serve the brownies, remove them from the freezer and let them defrost.
  11. With a serrated knife, cut the brownies into small bites. They are extremely rich and fudgy. Everyone will want a taste. Enjoy!
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Sweet Tooth Recipes: #NoBake Oreo Layered Chocolate Mousse

Happy Valentines Day! The month of February always has me dreaming of chocolates and roses. While the stores are shelved with heart-shaped candy and cards professing love, no bake chocolate mousse may be the only way to celebrate a month filled with so much love. You can make this fairly easy and delicious dessert for someone special in your life, or just devour it yourself because, well, let’s be honest, you deserve it.

The trickiest part of the chocolate mousse dessert is folding together the ingredients. Make sure that as you fold the whipped egg whites and cream, you do not mix—just fold one layer into the other. Think airy, fluffy thoughts.



3 Eggs (Only using the Egg Whites)

5 ounces of Bitter Sweet Chocolate (about 1.5 chocolate bars worth)

2 tablespoons Granulated Sugar

1¾ cup Heavy Whipping Cream

1 Box of Oreos

Garnish with Mint Leaves and Raspberries



  1. Begin with a double boiler in order to melt the chocolate. If you don’t have one, grab a pot and a stainless steel or glass bowl that can sit in the pot without touching the bottom. Add water to the pot but make sure the bowl stays dry. Place on low-medium heat.
  2. Chop up the chocolate into bite-sized pieces and throw it into the double boiler bowl. *Make sure to keep an eye on the chocolate so it doesn’t burn.
  3. In a large bowl, whisk the heavy whipping cream until small peaks form (about 3 minutes of whisking with a machine) and set aside.
  4. In a separate bowl, crack 3 eggs and separate them, keeping only the whites. It is crucial that no amount of yolk is incorporated in the egg white mixture.
  5. Whisk the egg whites until they become foamy. While continuing to whisk, gradually add the sugar to the egg whites, making them firmer and thicker.
  6. When the chocolate is completely melted, take it off of the heat and let it cool for 10-20 minutes.
  7. These next steps are the most important. Folding: add one spoonful of the fluffy egg whites into the chocolate. Once incorporated, fold the entire chocolate mixture back into the rest of the egg whites.
  8. Now take about a third of the heavy whipping cream and fold it into the chocolate and egg white mixture. Once this is fully combined, pour this mixture back into the rest of the whipping cream and fold until fully incorporated.
  9. Crushing only a few at a time, put 3-4 Oreos in a plastic bag and use your hands to crush them into small crumbles.
  10. Layering—in whichever glass or bowl you wish to serve this dessert, begin with a layer of Oreo cookies as a base. Next, add the chocolate mousse. You can create alternating layers as you see fit. Finish with a some fruit or a sprig of mint.
  11. Enjoy!


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Sweet Tooth Recipes: Dessert for Breakfast

We’ve all gone through it. One of the most difficult decisions we will make all weekend long: sweet or savory. Do we decide to have the eggs, toast and bacon for brunch or the french toast with berries and whipped cream? Honestly, you can’t go wrong here, so for this sweet tooth recipe, we are going sweet, naturally.

One of my favorite dessert for breakfast recipes is chocolate chip banana pancakes. These fluffy pancakes are perfect for any morning when the wait at Community or Kitchenette is too long or the thought of leaving your apartment is shattered when you see that the temperature has dropped below freezing. With a hearty glass of milk, whip up some delicious pancakes and enjoy this dessert for breakfast.



1 ½ cups Flour

3 tsp Baking Powder

1 tsp Salt

1 tbsp Sugar

1 ¼ cup Milk

1 egg

Butter for pan

1 Banana

½ cup Chocolate Chips



  1. In a large bowl, mix together flour, baking powder, salt, sugar, milk and egg.
  2. Place pan over medium heat. Place butter in pan for non-stick effect.
  3. Using an ice cream scooper or spoon, pour batter onto heated pan to create pancakes approximately 3 inches in diameter.
  4. When bubbles in batter have formed, place banana slices and chocolate chips on batter.
  5. Flip pancake. Wait until both sides are golden brown.
  6. Pro Tip: The first batch of pancakes usually looks funny. Wait for the second batch of pancakes when serving them to friends and family.

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Sweet Tooth Recipes: Lemon Squares

Fancy Shmancy Lemon Bars

When fall hit New York City, with it came apples, pumpkins, squash and all things cinnamon spiced. However, I’ve decided to disregard all of the in-season fruits and vegetables and make lemon bars instead. Lemon squares are strong, filling, and tangy, but they are also a crowd pleaser. Pair them with tea for an afternoon fall snack with friends—in Denmark, we call this “Hygge”: Cozy time with friends!



  • ¼ pound of butter (1 stick)
  • ¼ cup sugar
  • 1 ½ cup flour


  • 3 eggs
  • 1 ½ cup of sugar
  • ½ lemon juice
  • ½ cup flour


  • Confectioner’s sugar


  1. Begin by taking a sliver of butter to the pan, or grease it with Pam and flour.
  2. Knead together butter, ¼ cup of sugar and 1 ½ cups of flour into dough.
  3. Pat down the dough into the greased pan to make a crust.
  4. Place into an oven at 350 degrees for 10-15 minutes or until lightly golden brown.
  5. During this time, mix together eggs, the rest of sugar, the rest of flour, and lemon juice.
  6. Take the crust out of the oven, let cool for 20 minutes.
  7. Pour the lemon mixture over the crust and place in 350 degree oven for 30-40 minutes. You will know it is done when the mixture does not jiggle when moved around.
  8. Take out, let cool for 30 minutes, and top with powder sugar. Enjoy.


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Sweet Tooth Recipe: Ice Cream Cookies

Before we are overcome with winter weather and hibernation in the library, I vow to make one last trip to Smorgasburg, where I plan on having one final ice cream cookie sandwich from The Good Batch. But until then, I have taken on the task of making original ice cream sandwiches myself. These desserts are a great farewell to summer while still having a fall/winter twist (depending on ice cream flavor). I chose to use both Dulce de Leche ice cream and Cherry Garcia Fro-Yo from Ben and Jerry’s, but you can use whatever you like best. A nice fall twist to this recipe may be snickerdoodle cookies with dark chocolate or pumpkin flavored ice cream! Try out a variety of combinations for this cookie ice cream treat and let us know what’s your favorite!



I have been using the following cookie recipe for years and it has never failed me, but if you need to make this a last-minute treat, you can try using Tate Cookies.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs


1. Making things easy, I first mix all of the wet ingredients in a bowl. This includes the butter, brown sugar, granulated sugar, eggs and vanilla extract.

2. Next add the dry ingredients to the wet ingredient mixture. This would include the flour, baking soda and salt.

3. Lastly, fold in the chocolate chip cookies and form them into balls which you will place on an ungreased baking sheet.

4. Place this delicious cookies dough into an oven at 375°F for 9-11 minutes or until golden brown.

*If you want your cookies to be even better, a bakers trick is to put the cookie dough in the refrigerator for about 30 minutes before baking.

5. Once the cookies are baked to perfection and cooled, smother one side with your choice of ice cream and top those bad boys with another cookie. If you can make a sandwich, you can make an ice cream sandwich.

6. Enjoy!


ice cream cookiesCookie

Sweet Tooth Recipes: Chocolate Mint Souffle

From a distance, baking a soufflé can seem daunting and overwhelming, but I assure you, it is easier than you think.  While this recipe may take time, patience, and care, it’s well worth the wait when you bite into a warm mint chocolate cloud of happiness.  If you need to take a study break during the crazy final schedule, try out this delicious sweet tooth recipe.



Butter: a pat of butter (about 2 tbsp)

Dark Mint Flavored Chocolate: 90gram bar

Heavy Whipping Cream: 1 tbsp

Eggs: 3

Granulated Sugar: 2 tbsp


  1. Turn up that oven to 400 degrees.
  2. Prepare two soufflé cups by greasing them with butter. (Make sure that they are oven safe)
  3. In a glass bowl, microwave the chocolate and whipping cream at 30 second increments until fully melted. (Be careful here! Burning the chocolate will ruin the entire recipe!)
  4. In a separate bowl, whisk together the egg whites from the three eggs and the granulated sugar until they form soft peaks.
  5. After waiting for the melted chocolate to cool down, add the egg yolk remaining from the eggs and whisk away.
  6. Finally, slowly add the peaks of egg white to the chocolate mixture, folding instead of mixing in order to keep it light and fluffy.
  7. Divide the final product into 2 and pour into the greased cups.
  8. Stick the prebaked soufflés into the oven to bake for about 10 minutes or until they have risen.  Be very careful when opening the oven as not to collapse the dessert.
  9. Pair with coffee ice cream or a refreshing iced hot chocolate and enjoy!