Tag Archives: chocolate

Salted Caramel Chocolate Hazelnut Chip Cookies

Chocolate Hazelnut Chocolate Chip Cookies | Pale YellowDespite a week without posts, it has not been a week without baking, there is a rarely a week without baking! I worked at what I’ve been calling DNA camp for the past week and it’s fantastic to be with students again.  I appreciate the ridiculousness of high school students so much!  The boys who don’t take lunch until 2 because they loose all focus after eating so their teacher pushes hard in the morning and the girl who takes charge like a full-fledged adult, not a 16-year-old, make my day.  I wanted to make them a treat, because teenagers love treats!

Chocolate Hazelnut Chocolate Chip Cookies | Pale YellowAs of right now, I’m on my way to Michigan and I don’t know what to anticipate.  I want to spend as much time with family and not over- or even extend myself.  There will need to be some quiet time.  Hopefully I’ll get my head back in the blogging game and churn out some recipes and posts.  No work, no grad school, no excuses!

Chocolate Hazelnut Chocolate Chip Cookies | Pale YellowOne way I’m getting back into the game is my membership into the Secret Recipe Club.  It’s a neat way to discover new blogs, meet online friends, and share the blogging love!
Secret Recipe ClubMy first assignment is to create a recipe from Jenny’s lovely blog – Jenny’s Cookbook.  While looking for something to make I first thought about the pickled green beans because I have tons of green beans in my fridge that I don’t know what to do with.  But then I found this, and immediately went searching for a use!  Salted caramel + chocolate + hazelnut is a home run in flavor town!  Click on the link below visit more sites and recipes.

Chocolate Hazelnut Chocolate Chip Cookies | Pale YellowThese are good cookies – perfectly soft and chewy.  Adding chocolate spread makes the cookies moist and creates a lovely texture.  And the addition of chocolate chips takes the cookies over the top, always add chocolate chips, I feel like I should have added more!  This is a super easy cookie to whip up with just a bowl and spoon sure to bring a smile to anyone’s face!Chocolate Hazelnut Chocolate Chip Cookies | Pale Yellow

Print the Recipe!

Salted Caramel Chocolate Hazelnut Chip Cookies

Adapted from Jenny’s Cookbook

Yield – 2 dozen 2-tablespoon cookies

1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup brown sugar
1/2 cup salted caramel chocolate hazelnut spread, or Nutella
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cup flour
1 cup semisweet chocolate chips
sea salt for sprinkling
  1. Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
  2. Add the butter and sugar to a bowl and mix with a wooden spoon until light and creamy.  Mix in the spread, egg, and vanilla.  Make sure to mix until well combined.
  3. Stir in the powder, soda, and salt.  Add the flour and mix until barely combined and then stir in the chips.
  4. Use a 2-tablespoon scoop to portion the batter on the cookie sheet.  The cookies spread, so leave plenty of space between cookies.
  5. Sprinkle each cookie with sea salt.
  6. Bake for 10-12 minute or until just set.  Let cool 5 minutes on the cookie sheet before moving to a wire rack to cool completely.Chocolate Hazelnut Chocolate Chip Cookies | Pale Yellow


About these ads


Filed under Cookies

Brownie Ice Cream Sandwiches

Mint Brownie Ice Cream Sandwiches | Pale YellowLately I’ve been wondering how much longer I can keep this blog going.  I’ve been reading food blogs for several years and had wanted to start my own for awhile.  When I finished my master’s degree, I knew it was time!  I had this teaching thing under control and had free time from not being in class, reading, and writing.  I surprised myself by being able to churn out three recipes a week to photograph, edit, type up, and publish.  It has always been a lot of work, but it’s been enjoyable; my hobby, my commitment, something to challenge myself.

Mint Brownie Ice Cream Sandwiches | Pale YellowNow that I’m back in grad school, working full time, and working extra hours, I just don’t know if I can swing everything.  I want to keep blogging, I still enjoy it; it’s just become one more thing on my massive to-do list.  Maybe I’ll do one recipe a week and one WILTW, I don’t know.  It just feels sad that I might not be continuing something I’ve worked so hard to build the last two and half years.  Besides school or work, this blog is the only thing I have ever truly committed to, and it’s just for me, because I want it.

Mint Brownie Ice Cream Sandwiches | Pale YellowHow many things do you do just for yourself?  Yes, I want readers and followers and bake most of the treats for others, but the whole process of blogging requires a lot of alone time and dedication.  I enjoy being apart of the blogging community and having invisible internet friends.  I like how much I’ve grown as a baker, photographer, writer, and social-media navigator.  I just wish I had about three more hours everyday.

Mint Brownie Ice Cream Sandwiches | Pale YellowRegardless of how I feel about blogging, you should make these ice cream sandwiches.  One – they are super easy, two – you could customize with any flavor of extract and ice cream your heart desires, and three – they are delicious!  The brownie is rich and chocolaty and the ice cream is cold and creamy; a perfect summer treat.  I went the mint route because you can’t go wrong with chocolate + mint, but I imagine there are endless possibilities.  Please, make this happen!Mint Brownie Ice Cream Sandwiches | Pale Yellow

Print the Recipe!

Brownie Ice Cream Sandwiches

Adapted from Smitten Kitchen

Yield – 10 sandwiches

3 ounces unsweetened chocolate

8 tablespoons (1 stick) unsalted butter

1 cup sugar

2 eggs

1 teaspoon vanilla or mint extract

1/2 teaspoon salt

2/3 cup flour

2 1/2 – 3 cups ice cream (I used mint chocolate chip)

  1. Preheat the oven to 350 ˚F and line 2 8×8” pans with parchment paper, liberally grease the parchment paper and set aside.
  2. Melt the butter and chocolate in a bowl over a double boiler, stir until it is all melted.  Stir in the sugar and the eggs, one at a time.  Mix in the extract.
  3. Add the flour and salt and mix until just combined.
  4. Divide the batter evenly between the two prepared pans and spread with an offset spatula.
  5. Bake for 12-15 minutes or until the brownies are set.
  6. Let cool completely on a wire rack.
  7. Let the ice cream soften slightly and then use a standard ice cream scoop to portion the ice cream on one brownie.  I used 5 scoops, but you could use more.  Press the second brownie one top.  The parchment paper is an excellent tool for moving the brownie slabs around.
  8. Return to the freezer to harden.  Cut into pieces with a hot, dry knife.  Wrap in parchment paper and store in the fridge.Mint Brownie Ice Cream Sandwiches | Pale Yellow


Filed under Frozen

Chocolate Cookies with Pretzels, Caramel, and White Chocolate Chips

chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowI’m sitting in Starbucks on a beautiful Sunday afternoon writing a paper.  Or at least trying to write a paper.  So far I’ve texted a bunch of people, checked Facebook 12 times, looked at my classmates’ papers to see how they use APA properly instead of looking up an actual APA manual, and pre-ordered two cookbooks from Amazon.  I’ve contemplated emailing my professors asking for an extension because *tear* I’ve been on vacation in Aruba for a week and now I don’t know if I can get my paper done by Tuesday.

chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowI know.  I’m whining and need a smack in my privileged face.  I am so fortunate to have a career that allows me time off to travel and supports my lifestyle choices.  I am fortunate that I can continue my education in a program that has so far excited, engaged, and challenged me.  I am fortunate to have the luxury of free time to blog and write papers and grocery shop at my leisure.  Done whining, I just gave myself a little face slap.  And I finished two paragraphs of my paper.

chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowTo continue the theme of privilege, when I was in Costa Rica three weeks ago (yep, that happened too), my amazing landlords moved my car for me the whole week.  I live in a neighborhood where street parking is not allowed on the weekends and there are two days of alternate side during the week.  They moved my car on and off the lawn as needed and made sure I didn’t get a ticket;  I am very fortunate to live where I do with these people.  Needless to say, they needed a big thank you.

chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowCookies are always an appreciated thank you gift.  The youngest boy immediately took the plate to the couch and started chowing down!  I’m not surprised, the cookies are soft and chewy, chocolatey and crunchy.  The coca adds depths of flavor and the caramel and white chocolate chips adds interest.  And there’s pretzels, you can’t go wrong with pretzels in your cookies.  You should make these cookies as a perfect thank you to some who deserves appreciating or just a thank you to yourself for being awesome.chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowPrint the Recipe!

Chocolate Cookies with Pretzels, Caramel, & White Chocolate
Adapted from Barbara Bakes
Yield – 2 dozen 2” cookies

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/3 cup dark cocoa powder
3/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup caramel bits
1/2 cup chopped chocolate covered pretzels
1/4 cup white chocolate chips

  1. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  2. Cream the butter and sugar in the bowl of a stand mixer with a paddle attachment for 2-3 minutes or until pale yellow.
  3. Beat in the vanilla and egg until well incorporated.  Scrape the bowl as needed.
  4. Add the flour, cocoa, baking soda, and salt; mix on low until just barely combined.  Add the caramel, pretzels, and chocolate chips. Mix until combined.
  5. Use a 2-tablespoon scoop to portion the dough on the parchment paper, leave about 2” of space between each cookie.
  6. Bake for 10-12 minutes or until just set.  Let cool completely on a wire rack before storing.

chocolate cookies with pretzels, caramel, and white chocolate | Pale Yellow

Leave a comment

Filed under Cookies

Dirty Hairy Monkey Cocktail

Dirty Hairy Monkey Cocktail | Pale YellowIn Costa Rica there was a lot of drinking, when it’s free, there is no reason to go for it.  We made our own sangria at lunch from wine and fruit, had pre-dinner cocktails, wine with dinner, and our post-dinner toast.  But the best drinking moments took place at the swim up bar.  Every pool should have a swim up bar.

Dirty Hairy Monkey Cocktail | Pale YellowWhen you’re enjoying happy hour in a pool, fruity cocktails are a must! Whether you fancy mojitos, daiquiris, margaritas, or pina coladas, your drink should be cold, colorful, and delicious.  Sometimes the drinks weren’t very strong, but there is an easy fix – “strawberry daiquiri con mucho rum, mucho, mucho rum!”

Cocktail Time | Pale YellowAwesome Spanish aside, there was a “drink-of-the-day” at the resort.  One of the drinks was called a dirty monkey.  I think it was called a dirty monkey, honestly I can’t remember and I kept calling it a hairy monkey.  No matter, I Googled the cocktail stateside and made my own adjustments.

Dirty Hairy Monkey Cocktail | Pale YellowThis doesn’t take exactly like what I had in Costa Rica, but close enough!  Cold, fruity, strong, and a slight hint of banana and chocolate.  The only way to improve the cocktail is to drink it in a pool instead of at the table while working on homework.  Boo to homework, yay to dirty, hairy monkeys!

Dirty Hairy Monkey Cocktail | Pale YellowTwo Years Ago – Shepherd’s Salad

Print the Recipe!

Dirty Hairy Monkey Cocktail
Adapted from Monkey Ball
Yield – 1 drink

1 part dark rum
1 part light rum
1 part banana schnapps
1 part kahlua
6-7 ice cubes
chocolate syrup + banana for garnish

  1. Add the rums, schnapps, kahlua, and ice to a blender.  Blend until smooth.
  2. Coat the inside of a glass with chocolate syrup and pour the drink inside.
  3. Garnish with a banana slice and enjoy responsibly

DSC_01Dirty Hairy Monkey Cocktail | Pale Yellow64


Filed under Beverages

S’more Rice Krispy Treats

S'more Rice Krispy Treats | Pale YellowI’ve spent the past three days at the Bronx Zoo and am there again today for graduate school.  Despite all the learning, fun, and viewing of baby sea lions & lemurs, I’m exhausted.  Class gets over at 3:30 and I have a lot of energy that slowing dissipates over my hour-plus drive home.  Saturday I was pumped to go out and be social but after eating a lobster roll, I rode my bike home at quarter to eight to drink wine and go to bed because I was just too tired!  But hey, at least I’m still able to post!

S'more Rice Krispy Treats | Pale YellowThere is this little boy I know who turned two and is renowned and loved by all who meet him.  I was fortunate enough to be in attendance at his second birthday; it was great fun with pizza, a Thomas cake, and adorable decorations.  “Choo, choo, I’m two!”

S'more Rice Krispy Treats | Pale YellowObviously I wanted to bring a treat, but I wanted one that didn’t require an oven.  I also wanted something that was easy; it’s summertime, we all need a break from complicated desserts.  A quick browse through my Pinterest boards brought me here.  Bonus – mini blowtorch required!

S'more Rice Krispy Treats | Pale YellowNot only are these treats easy, they are super tasty.  I don’t think I’ll be able to go back to plain rice krispy treats now that I’ve had a chocolate version, chocolate for everyone!  Any recipe that requires two bags of mini marshmallows is a winner and has plenty of sweetness.  The treats are soft and chewy with a decadent topping.  This is a perfect recipe for any summer event!S'more Rice Krispy Treats | Pale Yellow

Print the Recipe!

S’more Rice Krispy Treats
Adapted from Foodie Crush
Yield – a million little pieces (or about 48)

4 tablespoons unsalted butter
2 10-ounce bags mini marshmallows, divided
1 12-ounce bag semi-sweet chocolate chips, divided
1/4 teaspoon Kosher salt
1/2 teaspoon vanilla
1 sleeve graham crackers, crushed and divided
5 cups rice krispy cereal

  1. Cover a 9×13” pan with foil, spray the foil liberally (very liberally, trust me!) with cooking spray.  Set aside.
  2. Add the butter to a large saucepan to melt.  Stir in 1 1/2 bags of mini marshmallows.  Stir and heat until all the marshmallows are melted.
  3. Turn off the heat and stir in about 1 cup of chocolate chips.  Stir until the chocolate is melted.
  4. Crush the graham crackers into medium-fine crumbs and stir in one cup into the marshmallow-chocolate mixture.  Stir in the salt and vanilla.
  5. Add the cereal and lightly toss until all the cereal is coated. Press evenly into the prepared pan.
  6. Use a piece of wax paper to spread the mixture evenly in the pan.  Sprinkle the remaining graham crackers over the top.  Evenly sprinkle the remaining chocolate chips over the graham crackers.
  7. Sprinkle the rest of the mini marshmallows over the top.  Use a mini blowtorch to toast and melt the marshmallows.  Or, if you’re uncool and don’t have a mini blowtorch, use the broiler.
  8. Let cool complete before cutting and serving.S'more Rice Krispy Treats | Pale Yellow


Filed under Brownies/Bars

Berry Swirl Bread

berry swirl bread | Pale YellowI wanted to call this hot mess bread because I left the dough to rise on the stove and it got a little cooked and super fluffy.  So when I tried to roll it out, it was practically melting under the rolling pin.  I slapped the filling inside, breaded, and put in the pan.  I had serious doubts the bread would turn out and seriously considered this a baking fail.berry swirl bread | Pale YellowBut I pulled it out of the oven, let it cool and wouldn’t you know it – delicious!  The bread was soft and tender and super flavorful.  The berries, chocolate, and cinnamon added interest and moisture.  This was a great treat for breakfast while my mom and aunts were town.  It was super easy to keep wrapped up and everyone could help themselves at breakfast.  It also made a delicious late night snack!

berry swirl bread | Pale YellowTwo Years Ago – Chocolate Cream Cheese Cupcakes

Print the Recipe!

Berry Swirl Bread
Adapted from Joy the Baker
Yield – 8-12 servings

2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon sugar
3/4 cup whole milk, lukewarm
1 egg yolk
2 tablespoons unsalted butter, melted
2 1/4 cups flour
1/2 teaspoon salt
olive oil to grease the bowl

1/4 cup (4 tablespoons) unsalted butter, room temperature
1/4 cup sugar
3 teaspoons cinnamon
2 cups fresh berries (I used strawberries, blackberries, and raspberries)
1/2 cup chocolate chips
1 egg

  1. Bread – Stir together the yeast and the sugar.  Warm the milk and melt the butter to a lukewarm temperature.  Mix in the egg yolk.  Stir into the yeast and sugar.  Set aside to become frothy and foamy.  Allow to rest for about 5 minutes
  2. Stir in the flour and salt until the dough pulls away from the bowl.  The dough will be sticky.
  3. Turn out onto a floured surface and knead for ten minutes.  Grease the bowl with olive oil and place the dough inside.  Cover and allow to double in size, about one hour.
  4. Filling – Preheat the oven to 375˚F.  Grease and flour a cast iron pan or 10-inch spring form pan.
  5. Mix together the butter, sugar, and cinnamon.  Clean and chop the berries, set aside.
  6. On a floured surface roll the dough into a 12×18” rectangle.  Spread the cinnamon-butter mixture evenly over the dough.
  7. Sprinkle the berries and chocolate chips over the filling.
  8. Along the long end of the dough, roll up into a cylinder.  Make sure the seam side is one the bottom.  With a sharp knife, cut the dough in half, leaving 1-inch connected at the top.
  9. Cross the two halves over one another making sure the cut end is facing the top.  Twist the bread into a circle and tuck the cut ends under.
  10. Carefully add the bread to the prepared pan and bake for 25-30 minutes or until set.
  11. Let cool on a wire rack and dust with powdered sugar.berry swirl bread | Pale Yellow


Filed under Breakfast, Sweet Treats

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowBIRTHDAY CUPCAKES!!!!  Another year, another round of cupcakes. I saw this recipe a few years ago on Joy the Baker when she made these cupcakes for her thirtieth birthday.  I was saving the recipe for a special occasion and here is the special occasion – it’s my birthday, my 3oth birthday!

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowWell, tomorrow is my actual birthday and I have a full post dedicated to that, but I celebrated (I should really say I had my first birthday celebration) Friday with cupcakes and champagne on Jackie’s deck before leaving for Costa Rica.  I wouldn’t say I’m a control freak, but I do like to be in control, so making making, planning, and celebrating my birthday is my favorite thing.  “You can sing to me now.”

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowA moist, tender, and surprisingly vegan chocolate cake with a peanut butter cookie dough filling.  Those are my favorite things.  Why make a plain vanilla or chocolate cupcake when you can make a cupcake with different fillings and flavors?!?!  Plus, the marshmallow topping gave me an excuse to break out my mini blow torch, mini blow torches are the MOST fun you can have in the kitchen! If you don’t have a mini blow torch, you could probably use the broiler, but that’s not as fun and I’m not good with broilers.

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow4Old birthday cupcakes include these from 29 and these loveys from 28.  Life is good! I am so very blessed/fortunate/lucky to live a life with a lovely kitchen suited to my baking needs and great friends & family to share said goodies with. These are fantastic cupcakes my friends! You should definitely whip yourself up a batch!!!

Print the Recipe!

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes
Adapted from Joy the Baker
Yield – 12

Chocolate Cupcakes
1 cup + 2 tablespoons flour
1 cup sugar
1/2 cup unsweetened cocoa powder, special dark
1 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon vanilla
1/3 cup canola oil
1 teaspoon white vinegar
1 cup cold water

Peanut Butter Cookie Dough
4 tablespoons unsalted butter, room temperature
1/4 cup brown sugar
3 tablespoons white sugar
1/2 teaspoon vanilla extract
2 tablespoons peanut butter
1/2 cup + 1 tablespoon flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

Marshmallow Frosting
4 egg whites
1 1/2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extractChocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow

  1. Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tin with liners.
  2. Sift together the flour, sugar, cocoa powder, soda, and salt onto parchment paper.
  3. In a medium bowl, whisk together the oil, water, vanilla and vinegar. Slowly add in the dry ingredients and mix until just combined.
  4. Use a standard ice cream scoop to portion the dough evenly between the twelve cupcake tins.  Bake for 22 minutes or until a toothpick inserted comes out clean.
  5. Let cool for 10 minutes in the pan before removing and cooling completely on a wire rack.
  6. Cookie Dough – Cream the butter and sugars together until light and creamy.  You can use a mixer, but I just used a bowl and wooden spoon.  Cream in the peanut butter and vanilla.  Stir in the flour, soda, and salt.  Fold in the chocolate chips.
  7. Use a teaspoon scoop to portion the cookie dough into 12 balls.  Roll the dough into balls and keep in the fridge until you’re ready to use.
  8. Frosting – Add a little water to a small saucepan.  Place the egg whites, sugar, and corn syrup into the bowl of your stand mixer.  Whisk together and place the bowl over the simmering water.
  9. Heat and whisk until the the mixture is no longer gritty.  Remove from the heat and whip with the whisk attachment until your reach stiff peaks, about 5 minutes.
  10. Beat in the salt and vanilla.
  11. Assembly – Cut a cone out each cupcake, place a cookie dough ball in the indent.  Add the frosting to a piping bag with a star tip and pipe a generous swirl on each cupcake.
  12. Use a small blow torch to brown the frosting.Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow


Filed under Cupcakes