Category Archives: Sweet Tooth Recipes

Coconut Cream Pie Recipe

From the crunchy graham crust to the creamy custard filling, this coconut cream pie recipe is a classic that will keep you going back for another slice.



3 cups of flour
1 tbsp of vinegar
5 tbsp of water
1 egg
1 1/2 sticks of butter
1/2 tsp of salt
1 tbsp of sugar


Custard Filling:

1/3 cup of Sugar
1/4 cup of All Purpose Flour
2 1/4 cups of Half and Half
3 Egg Yolks
2 Tbsp of Butter
1 ½ cups of Sweetened Shredded Coconut
1 tsp of Vanilla


Whipped Cream:

1 ½ cups of Heavy Whipping Cream
¼ cup of Sugar
1/2 tsp of vanilla
1/2 cup of toasted coconut
3 tbsp of toasted sliced almonds

Continue reading Coconut Cream Pie Recipe


Andes Mint Chocolate Chunk Cookies

If you’re a fan of chocolate and mint, these are the cookies for you. They’re golden and crunchy on the outside and soft and chewy on the inside, and the cool hint of mint balances out the gooey chunks of chocolate. These are perfect for the upcoming holiday season!



½ cup unsalted butter, softened to room temperature

½ cup brown sugar

½ cup granulated sugar

1 egg

1 ½ tsp vanilla extract

1 tsp pure mint extract

1 cup all-purpose flour

¾ cup bread flour (highly recommended, as the the higher gluten content is what makes them so chewy!)

pinch of salt

1 tsp baking soda

1 cup Andes Crème de Menthe Thins, chopped

Continue reading Andes Mint Chocolate Chunk Cookies

Pumpkin Spice Madeleines Recipe

Soft, warm, and buttery, Madeleines are French tea cakes that are known for their distinct scallop shape. Spice up your madeleines this season with this autumn appropriate variation.


2 whole eggs

1/3 cup granulated sugar

1 tbsp lemon zest

3 ½ tbsp pumpkin puree

½ cup all purpose flour

1 tbsp pumpkin pie spice (or make your own with ½ tsp each of cinnamon, nutmeg, allspice, ground clove)

1 tsp baking powder

pinch of salt

¼ cup butter, melted

3 tsp powdered sugar for dusting


Continue reading Pumpkin Spice Madeleines Recipe

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!

1b2aafbe429217b918a9cb662d75d7e9 IMG_5942

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!
  12. ows_140926811955454

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!


IMG_5542 IMG_5541IMG_5544-1

Almonds, Chocolate, and Pears, Oh My!


Thanksgiving is around the corner, and I have already eaten a record amount of pies for the year. Pumpkin, apple, and pecan are amazing, but I wanted to try something new this year, something that incorporated Middle Eastern flavors and ingredients.

We don’t have a lot of pies in the Middle East, but we do have a lot of almonds, and a lot of pears, and I’ve found a wonderful pear, almond, and chocolate tart that is absolutely delicious. It is not a very difficult tart. The pastry used is a regular piecrust that you can buy from the store or make from scratch. The tart shell is filled with a delicious frangipane and then topped with pears and chocolate, and baked. This recipe is good for a 9 inch fluted tart pan. If you’re using a pie dish, you might need to increase the recipe by multiplying the ingredients by 1.5. I hope you enjoy it!


For the pastry, you will need:

1 ¼ cups of flour

½ cup butter, cold, cut into small pieces

2-4 tbsp. ice water

½ tbsp. sugar

¼ tsp. salt


For the almond filling, you will need:

9 ½ tbsp. ground almonds

7 tbsp. butter at room temperature

7 tbsp. sugar

2 eggs

(If you have a scale, the ingredients are simply 100 g each of almonds, butter, and sugar, and 2 eggs).


For the toppings, you will need two pears, cored and cut in half, and about 2 tbsp. of chocolate chips, but the amount of chocolate really is to taste. An optional topping is apricot jam that you can use to glaze the top of the tart.


To make the pastry, first cut your butter into small pieces and return to the fridge to stay cold. Then whisk flour, sugar, and salt. Cut the butter into the dry ingredients using a pastry blender or two knives until you see course crumbs. Add two tablespoons of the ice water, and gently combine, continue adding water in ½ tablespoon increments, until the dough stays together when pressed between two fingers. Try not to go over 4 tablespoons. The less water you put in, the flakier and crispier your dough is! Once you’ve added enough water, turn your dough out on a sheet of plastic wrap, and using the edges of the wrap, press the dough together into a disk. Wrap it tightly, and refrigerate for 45 minutes.


At this point, you can also preheat your oven to 350 degrees.


Meanwhile, make the filling by creaming the butter and sugar together, then adding the eggs, followed by the ground almonds. You can use store-bought almond meal or process 100 grams (9 ½ tbsp.) of blanched almonds in a food processor, be careful not to over-process though, because the ground almonds tend to lump together if processed for too long. If you’d like to accentuate the flavor of the almonds, you can add just a drop of almond extract. Alternatively if you want to have more of a pear flavor with a bit of a kick, you can add a little bit of pear brandy.


After the pastry is properly chilled, roll it out and gently insert it into your tart pan. To make it easier for myself to roll the dough out, I always put it between two sheets of parchment paper. I never to use extra flour, and I never have a problem with the dough sticking to the surface.


Add the filling, and arrange the pears cut-side down. Distribute the chocolate chips evenly, then bake the tart for about an hour, or until the top of the frangipane becomes golden brown.


A couple of minutes before the tart comes out, heat a few tablespoons of apricot jam in the microwave. Once the tart comes out, brush it with the jam while it’s still hot. Apricot jam doesn’t really affect the flavor of the tart, but it gives it a beautiful glaze, and prevents the fruit from turning brown.