Category Archives: Dessert

Ginger Snickerdoodles {#cookieweek}

Ginger Snickerdoodles

Welcome back to #cookieweek! As you saw on Monday, Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of our blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board! Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

Ginger Snickerdoodles

I feel that ginger is one of the key flavors of the holidays. My house smells like Christmas just from making these cookies- something about the slightly spicy, sweet aroma of baking with warm spices like ground ginger, cinnamon, cloves, and nutmeg really puts me in the mood to get festive.

Ginger Snickerdoodles

These cookies have a special place in my heart. When we first moved into the apartment where we live now, our new neighbors across the hall welcomed us with a plate full of these homemade cookies. It was so sweet and heartwarming to be welcomed into a new home like that, and it really made the whole transition process of moving much easier.

I ended up begging my neighbor for the recipe (ok, politely asking, I do have some dignity), and that’s what I’m sharing with you today!

I adjusted the flavor of these slightly by halving the measurements of the ginger, cinnamon, cloves and nutmeg that were suggested in her original recipe, to appease the palates of those who may not want too much spice in their cookies. But if you are a ginger junkie, please know that you can double those measurements- your cookies will come out a shade or two darker in color though.

Ginger Snickerdoodles
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Serves: 2 dozen

  • ¾ cup butter (1.5 sticks), at room temperature
  • 1 cup brown sugar
  • 1 large egg
  • ¼ cup honey
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • Granulated sugar, for coating

  1. Cream butter and sugar with an electric mixer until light and fluffy. Mix in the egg and honey and set aside.
  2. Whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Add dry ingredients in batches to the wet ingredients and mix well. Cover dough and chill for one hour.
  3. Preheat oven to 375°F. Roll tablespoonfuls of dough and dip to coat in the granulated sugar. Place on a parchment- or silpat-lined baking sheet, and bake for 10-12 minutes until puffy and cracked on top.

Ginger Snickerdoodles

So it’s my last day of #cookieweek here on Total Noms, but don’t forget, the party continues for the rest of the week. on many of the other great food blogs that are participating.

Here’s a look at what’s going on today for all your cookie needs!

Don’t forget to enter the killer giveaway that we announced on Monday!

See you next week with some tasty Thanksgiving sides ideas. What? You haven’t started planning your menu yet? Don’t worry, I got you covered!

Happy Eating 🙂

Maple Cookies {#cookieweek}

From my blog, Total Noms.

Welcome back to #cookieweek! As you saw on Monday, Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of our blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board! ;Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

Maple Cookies

I have really been looking forward to sharing this decadent, buttery maple cookie recipe with you today! It’s perfect for #cookieweek, especially given this time of year.

Real maple syrup is one of those ingredients that is synonymous with the atmosphere and physical nature of the fall season. I (and plenty of other Northeast-ers) will maintain that the warm, sweet and somewhat earthy flavor of maple syrup is one of those things that you simply cannot replicate in a lab. I admit, I am one of those people who prefer my pancakes bare rather than subject them to the gloppy, saccharine, chemical-laden goops that make up the majority of “syrup” you’ll find at the grocery store or in a diner.

Maple Cookies

Because there are so few, simple ingredients in these cookies, the quality of your maple syrup definitely comes into play with this recipe. Maple is the primary flavor in these cookies, so you need something with a strong and satisfying enough flavor to hold its own.

Look for syrups from Vermont or Canada- a dark amber color is ideal, preferably Grade B if you can find (and afford) it. If all you can find is Grade A, try and select the darkest syrup you can. For a good resource on the differences between different types of syrup grades and colors, check out this article on Huffington Post Taste.

Maple Cookies
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  • ¾ cup butter (1.5 sticks) at room temperature
  • ½ cup dark brown sugar, packed
  • 1 egg
  • 1 tsp vanilla
  • 2¼ cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup maple syrup (Grade B if you can find/afford it)

  1. Preheat oven to 400°F. Cream together the butter and dark brown sugar with an electric mixer until well-combined and fluffy. Add the egg and vanilla and mix until just smooth.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Add the flour mixture to the butter mixture in 3-4 increments, alternating with the maple syrup (starting and ending with the flour).
  4. Use a cookie scoop or spoon to drop cookie dough by the tablespoonful on a parchment or silpat-lined cookie sheet. Bake for 8-10 minutes, until edges are very lightly brown.
  5. Let sit on the hot baking sheet for 3 minutes, then remove to a cooling rack. Let cool slightly then enjoy!

Recipe from Serious Eats/Cakespy.

To get the step-by-step instructions on how to make these buttery maple delights from scratch, take a peek at my video recipe tutorial:

Stay tuned tomorrow for my last #cookieweek post- it’s another cold-weather crowd-pleaser!

While we’re on the subject, don’t forget to check out all the other amazing #cookieweek posts today!

And if you haven’t already, please be sure to enter our #cookieweek giveaway going on all this week! There are some amazing prizes there, so be sure to enter!

Happy Eating 🙂

Nutella Cookies

Nutella Cookies + an epic GIVEAWAY! {#cookieweek}

Nutella Cookies #cookieweekWelcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of our blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes from KitchenAidKing Arthur FlourOXOSilpat and Zulka Pure Cane Sugar to help with your cookie making needs!

Nutella Cookies

When my friend Susan asked me to join her and about 20 other bloggers for something called #cookieweek, I obviously jumped at the opportunity, even if I wasn’t sure what I was getting into at first. I’m a bit cookie-obsessed- as you may know, I co-owned a baking business for a while that specialized exclusively in cookies, and rarely a week goes by where I don’t come up with some new concoction.

These Nutella cookies are some of my absolute favorites to bake, especially during the holiday season. They are guaranteed to bring a smile to anyone’s face- which isn’t surprising given their namesake and main ingredient is that gorgeous ambrosia of the gods, Nutella!

Nutella Cookies
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  • ½ cup butter (1 stick), at room temperature
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup Nutella
  • 1 egg
  • 1 tsp vanilla
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips

  1. Preheat oven to 350°F. Cream together butter and sugars in a large bowl. Add the Nutella, egg, and vanilla, and beat to combine again.
  2. Sift together the flour, baking soda and salt. Add dry ingredients slowly to the wet ingredients and carefully beat together to combine. Stir in the chocolate chips.
  3. Form into 1.5″ balls and bake on a cookie sheet lined with parchment paper or a silpat for 8-9 minutes, until tops are no longer glossy.

Recipe adapted from Lovin’ From The Oven.

Chocolatey, sweet and laced with a hint of hazelnut- you cannot find a more perfect cookie!

Nutella Cookies

Now, on to the fun stuff!

#Cookieweek Giveaway

We have an amazing  giveaway lined up this week thanks to our fabulous sponsors: KitchenAidOXOKing Arthur FlourSilpat and Zulka Pure Cane Sugar.



Four lucky winners will win one of the following:

Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of  Zulka Pure Cane Sugar

Prize #2: 1 (one) OXO gift set including the following:  1 (one) 3-in-1 Egg Separator, 1(one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1(one) 3 piece Cookie Cutter Set, 1(one) Bowl Scraper, 1(one) 2 Cup Adjustable Measuring Cups

Prize #3: 1 (one) King Arthur Flour gift set including the following: 1(one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1(one) King Arthur Flour Pure Vanilla Extract, 1(one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers – 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar

Prize #4: 1 (one) Silpat Halfsize Mat and 1(one) 4lb bag Zulka Pure Cane Sugar


This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.

How to Enter:

  1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
  2. Many more ways to enter in the rafflecopter widget!

a Rafflecopter giveaway

Sponsor Info:

The iconic Kitchenaid stand mixer was born in 1919, from there stemmed an entire kitchen of  high-performance appliances -all created with the same attention to detail and quality. OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier. King Arthur Flour was founded in 1790. As America’s oldest flour company, they provided pure, high-quality flour to residents of the newly formed U.S. Still going strong, they are the nation’s premier baking resource. Silpat was founded in 1965 by M Guy Demarle in Northern France.  He was an experience baker seeing a better way to bake bread with forms using non-stick silicone coatings.  He invented the first non-stick baguette baking tray and a few years later invented and created the original Silpat. Zulka Pure Cane Sugar is a Non GMO Project Verified “Morena” sugar – a term used to described granulated sugars that do not undergo conventional refining processes. Zulka is perfect for baking, it tastes better, is less processed and is a cup for cup replacement.

Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.

Other #cookieweek posts!

Check out the other amazing cookies from #cookieweek today! Enjoy, and stay tuned all week for more every single day!

Happy Eating 🙂

Cannoli Cupcakes

Cannoli Cupcakes with Chocolate Buttercream Frosting

Cannoli Cupcakes


Man, I really tried to stay off the cupcake train. They are (were? hey, are cronuts still a thing?) such a trendy dessert, especially in the NYC area where we live, and it’s pretty easy to get cupcake-weary around here. But honestly, they’re just so good. I get it. Portable, sweet, and so many dimensions- between the type of cake, the frosting, and oh wait, is that a delicious filling in there?- they are the perfect portion-controlled dessert.

That is, unless you have two. Or seven. Who’s counting?

Chocolate Buttercream Frosting

Last year, I made PJ a bunch of tasty red velvet whoopie pies. This year, I went for delicious cannoli cake filling, and rich chocolate buttercream, with an amazingly light and fluffy white cake as the base.

Cannoli CupcakesThis one’s for you, honey. I’m so blessed to have you in my life, to have you by my side throughout everything. You are my best friend and I can’t wait to celebrate so many more birthdays together.

I made you these cupcakes, my love. They remind me of our wedding cake and the best day of my life so far. Hope you enjoy 🙂

Cannoli Cupcakes with Chocolate Buttercream Frosting
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In honor of our delicious cannoli cake wedding cake, I put together these cannoli-cream-filled cupcakes, and topped them with homemade chocolate buttercream frosting. The result is a really delicious treat that’s the perfect way to celebrate any occasion!
Recipe type: Dessert
Serves: 24

For the cupcakes:
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup (2 sticks) butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
For the cannoli cream filling:
  • 1 cup (8 oz.) ricotta cheese
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • ½ cup whipping cream
  • ½ cup mini chocolate chips
For the chocolate buttercream frosting:
  • 2 sticks butter, softened
  • ⅔ cup cocoa powder
  • 1 tsp vanilla extract
  • 2-3 cups powdered sugar
  • 3 tbsp milk

Make the cupcake batter:
  1. Preheat the oven to 350°F. Line a cupcake pan with paper liners. Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
  2. In a large bowl, cream together the butter and shortening with an electric mixer or stand mixer. Add the sugar one cup at a time, fully incorporating each cup before adding the next. Add the eggs one at a time, again making sure each one is beaten in before adding the next. Scrape down the sides of the bowl with a spatula every so often.
  3. Alternate adding the flour mixture and the buttermilk to the batter, starting and ending with the flour mixture, and making sure to scrape down the sides of the bowl with a spatula every so often. Mix on high for a few seconds to get everything incorporated.
  4. Pour batter into cupcake liners until they’re ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the cupcake comes out clean. Allow cupcakes to cool completely on a wire rack.
Make the cannoli cream:
  1. While cupcakes are baking, beat the whipped cream to stiff peaks using an electric mixer. In a medium bowl, beat together the ricotta, sugar, and vanilla in a medium bowl. Fold in the whipped cream and mini chocolate chips. Set aside until ready to assemble the cupcakes.
Make the chocolate buttercream:
  1. Beat together softened butter and cocoa powder in a large bowl with an electric mixer. Add the vanilla extract and beat again. Add the powdered sugar, ½ cup at a time, tasting after each addition until you reach your desired sweetness. If you feel the frosting is too thick, add a tablespoon of milk at a time until you reach the consistency you like.
Assemble the cupcakes:
  1. Using a paring knife, small offset spatula, or cupcake coring tool, carve out a little cylinder in the middle of each cupcake. Pipe or scoop in cannoli cream into the cupcakes.
  2. Pipe on chocolate buttercream with a pastry bag or apply with an offset spatula. Serve and enjoy!

Recipe for the world’s best white cake from Add A Pinch. Cannoli cream recipe and chocolate buttercream original to Total Noms.


Happy Eating 🙂

Dutch Baby Pancake with Apple-Cranberry Compote + My Wedding & Aruba Honeymoon

Dutch Baby Pancake

I am back! Back from my honeymoon, and back from my WEDDING! Thank you to all who wished us well over these last few weeks- both me and my husband (!!) sincerely appreciate it. We had an absolutely fantastic time getting hitched on October 11th, and an unreal vacation honeymoon in Aruba for the last week and a half!

Spoiler alert… there are a LOT of photos in this post! If you are more interested in the recipe, you might want to scroll down a bit 🙂


The wedding itself was an absolute dream. Sure, there were some hiccups- for instance, my dad and I might have come all the way down the aisle before the organist even started playing the Wedding March. But there also might have been an amazing bear head that made the rounds during the reception.wedding2My bridesmaids were beautiful, and Paul’s groomsmen were so handsome. And what can I say about my amazing husband… he has been so wonderful throughout everything, and realizing that I was joining my life to his for… well… ever, made the day just absolutely amazing. It was such a wonderful (and busy, stressful, crazy, love-filled) day that I will cherish for the rest of my life.

IMG_0804WeddingAll wedding photos taken by our friend Jack Yu, with the exception of the one of me with my bridesmaids- that one came from my mom 🙂

A few days after our wedding, we jetted off to what is now one of my favorite places on earth… Aruba!

Aruba Honeymoon - 10/13/13-10/21/13

I cannot stress enough that the above photo HAS NOT BEEN PHOTOSHOPPED. This is real life. This is what real life could be if we all lived in Aruba and drank frozen daiquiris all day. Winning the lottery… let’s get on it.

Aruba Honeymoon - 10/13/13-10/21/13Aruba.jpgWe had such an extraordinary trip- the perfect way to wind down from all the wedding planning and festivities. We spent loads of time on the beach, reading books, driving around the island, and most importantly, EATING tons of delicious food! It turns out Aruba has some seriously amazing restaurants!

Some of my favorite restaurants in Aruba now include:

  • Carte Blanche (be sure to make a reservation a few months before you go!)
  • Flying Fishbone
  • Madame Janette
  • Elements (in the Bucuti & Tara Beach Resort, where we stayed)
  • Screaming Eagle
  • La Trattoria El Faro Blanco

Aruba2.jpgAruba Honeymoon - 10/13/13-10/21/13

The greatest thing about Aruba is that everyone is so dang friendly- from the people at our amazing hotel, Bucuti & Tara Beach Resort, to all the folks we met at the different restaurants we dined at, from our snorkeling guides, to our cab drivers. I suppose it’s easy to be kind to others when you live in paradise! Like they say on their license plates, Aruba is “One Happy Island”!

So, after spending so much time in Aruba, I felt it was appropriate to make something inspired by the Dutch Caribbean- specifically, this delicious Dutch Baby Pancake!

Dutch Baby Pancake with Apple-Cranberry Compote

Have you ever had a Dutch baby pancake? They’re like the traditional pancake’s eggy, more indulgent cousin. They are such a great way to make a weekend brunch in bed extra special. Plus, they just look so dang cool!

I found my inspiration for this recipe from the Newlyweds Cookbook, given to us by our friends Ting and Phil. The original called for a braised rhubarb topping- which sounded amazing- but I wanted to try something a little more autumn-inspired- apples and cranberries, stewed into a lovely compote!

Dutch Baby Pancake with Apple-Cranberry Compote

Dutch Baby Pancake with Apple-Cranberry Compote
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Serves: 4

For the compote:
  • 2-3 apples, halved and cored
  • 2-3 cinnamon sticks, snapped in half
  • 6 oz (1.5 cups) fresh cranberries
  • ½ cup water
  • ½ cup white sugar
  • 1 tsp fresh lemon juice
For the dutch baby pancake:
  • 6 tbsp butter
  • 4 eggs
  • ½ cup half-and-half
  • ½ cup flour
  • 2 tbsp sugar

Make the compote:
  1. Preheat the oven to 325° F. Lay the cinnamon sticks in the cored apple halves, and place them cut-side down onto a baking sheet. Bake for 30 minutes, then remove from the oven and scoop the flesh into a large mixing bowl. Discard skins and cinnamon sticks.
  2. While apples are baking, boil the cranberries, water and sugar in a medium saucepan, covered, over medium heat. Once the cranberry skins start popping, reduce heat to low, but keep covered. Cook for 10-15 minutes until the mixture has thickened, stirring every so often. Once finished, mix in the lemon juice. Stir the cranberries into the baked apple and mash with a fork until combined. Set aside.
Make the pancake:
  1. Change the oven temperature to 425°F. In a large cast iron skillet or other oven-proof pan or baking dish, melt the 6 tbsp butter over medium heat. In the meantime, add the eggs, half-and-half, flour and sugar to a blender and blend until fully combined, until it has the consistency of eggnog. Pour the batter into the pan with the butter in it, place the pan on top of a baking sheet, and bake in the oven for 20 minutes. The sides will have risen up quite a bit and you will see some butter pooling in the middle of the pancake.
  2. Remove from the oven, garnish with the compote, slice, serve and enjoy!

Dutch Baby pancake adapted from the Newlywed Cookbook; compote recipe original to Total Noms.

Dutch Baby Pancake with Apple-Cranberry Compote

While I was out, did you check out the amazing guest posts from my pals Betsy, Ruthy, and Susan?

From October 14, Peaches ‘n Cream Cupcakes from Java Cupcake:


From October 17, Pear, Chocolate & Mascarpone Skillet Cake from Omeletta:

From October 21, Broccoli Pesto from Girl in the Little Red Kitchen:

Thanks again for being such amazing readers- and looking forward to continuing to bring you more recipes as a Mrs. 🙂

Happy Eating 🙂

Note: There are Amazon affiliate links in this post.