MORE Zing and Pep Cookies

MORE Zing and MORE Pep Cookies

MORE Zing and MORE Pep CookiesWhile pondering what to name these cookies, I thought about how a reasonable person likely never would have made them. MORE MORE MORE is my motto. Chocolate ice cream with caramel swirls and sea salt and raspberries and hot fudge and sprinkles and cookie dough and brownie chunks? I’m in. Moderation is for punks.

Okay, okay, I don’t want to lose all credit from the cutie foodies – I appreciate an elegant, Instagrammable dessert as much as the next guy, but there’s just something about chocolate that makes me want to unleash the baking fury. This recipe has been added to by fellow restraint-less bakers three times around, so I felt the name was appropriate. Inspiration below:

I got the recipe from Kitchenist who got the recipe from Martha Stewart. Basically, Martha Stewart is the Kevin Bacon of the baking world (and of the bacon world?). I’m almost positive every recipe in the world originated from a Martha recipe. Also, I was born in 1990 and always assume nothing happened before that time.

As I believe is fully clear by now, I am soooo not good with self-control, and I added a ton of cayenne to these babies. If you don’t like living your zesty life on the edge, add less, no one’s watching (I hope?). Be sure not to over bake these cookies! They harden up quite a bit post-oven, so take them out right when they get that crusty outer layer – YUM.

Recipe for MORE Zing and Pep Cookies (per dozen):


  • 4 ounces semisweet chocolate (either chips or cut into chunks for melting)
  • 2 tablespoons butter
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 egg
  • 1/3 cup lightly packed dark brown sugar
  • 1/2 tsp. vanilla extract
  • 1/3 cup toffee bits (I use Heath Bits O’ Brickle Bits)
  • 3 tsp. cayenne pepper
  • sea salt for sprinkling

Directions (in the order I prefer, because I can’t multitask and always burn the chocolate if I start with the melting part and the oven is on for far too long and the kitchen gets hot):

1. Mix together the flour, baking powder and salt and set it to the side. We don’t need that right now. Oh, in a bowl, not on the floor.

2. In a larger bowl (this is the main bowl, better be a good one), use a mixer to beat the eggs, sugar and vanilla together until light and fluffy.

3. Preheat oven to 350°F (it’s time!). Melt chocolate and butter together in a small saucepan over the stove. Be careful not to burn the chocolate as your cookies will taste like… burnt chocolate.

4. Add the melted chocolate/butter mixture and beat until combined. Add the flour mixture and mix until combined. Stir in the toffee bits and cayenne with a spoon – if peanut butter and molasses had a batter baby, this would be it, so don’t even try to use your electric mixer.

5. Scoop spoonfuls of batter on a parchment-lined baking sheet, about 1 to 2 inches apart – they don’t spread much. Sprinkle a small pinch of sea salt and/or cayenne pepper over the top of each cookie, and bake for 10 to 12 minutes (as said before, keep an eye on them to be sure they’re not over baked. Cool on a towel (or a wire rack if you have such luxuries and don’t live in a small studio apartment).

6. This is the most important step. I know it’s cheesy to have “Enjoy!” as a directional step, but the way in which you enjoy these cookies is crucial. Despite my infamous lack of moderation, I feel the responsibility to warn you that the sea salt on these cookies makes them highly addicting, so you MUST invite friends over when they are almost done or you WILL eat them all yourself. Okay, whew. Enjoy!


Mini Apple Pies (with salted caramel!)

Salted Caramel Apple Mini Pie

Salted Caramel Apple Mini PieSo, it’s almost fall. Blah, blah pumpkin spice latte. Though pumpkin doesn’t thrill me, I loooove salted caramel ANYTHING (except salted caramel pumpkins). Like a small child recklessly driving a Barbie Jeep, it hit me – fall apples are the perfect excuse to consume lots of salted caramel! And so I searched our beloved Pinterest and came across these delightful/personal salted caramel apple pies!

Delicious recipe here via Just a Taste


Valentine’s Day Sweets <3

Valentine's Day Sweets

Here’s a collection of my latest Pinterest recipe finds, just in time to make for your loved ones on Valentine’s Day. Or to make all for yourself to combat cold winter loneliness. Rather universal desserts, really:

Valentine's Day Sweets

So, yeah, I have a thing for salted caramel because I’M A HUMAN. Here are the recipes!

(1) Feeling fancy? Try Gourmantine’s Thyme and Fleur de Sel Chocolate Chip Cookies

(2) These are my ABSOLUTE FAVORITE cookies in the entire world. Kitchenist’s Salted Caramel Brownies Cookies hold a place in my heart forever. The picture isn’t even in focus. That’s how little I cared. You have to make these. NOW.

(3) As if Oreos weren’t fun already… Bakers Royale’s Oreo Stuffed Funfetti Cookies

(4) These look like a time-consuming task to conquer together: Fantastic Sausage’s Salted Caramel Apple Hand Pies

(5) Or, if you’re not feeling up to baking, just grab a jar of Nutella. We won’t judge.

First Dessert of Summer


It finally feels like summer!  What better to do on a hot summer night than create the perfect dessert for the next day?

The following is a rendition of Sweetapolita‘s  Dark Chocolate Salted Caramel Tart


- This process from start to finish is an overnight deal (but worth it)!  If you're in need of
 an emergency chocolate fix, check out our dessert recipes on Pinterest
- The caramel filling requires a slow cooker and takes 8 hours to cook.  

– You’ll need two room temperature eggs and 10 tablespoons of softened butter, so set them out!

Click here for a printable shopping list and recipe!

Shopping List

1 1/2 cups all-purpose flour

5 tablespoons cocoa powder

1 teaspoon sea salt

10 tablespoons butter

2/3 cup powdered sugar

2 egg yolks

1/2 tsp vanilla extract

1 (14 ounce) can sweetened condensed milk

1/2 cup heavy cream

4 ounces bittersweet chocolate (or 2 oz. unsweetened + 2 tablespoons sugar)



1. Whisk flour (1 1/2 c.), cocoa powder (5 tbsp.) and salt (1/4 tsp.) in a bowl.

2. Cream the butter and sugar in a large bowl until mixture is pale and fluffy, about 3 minutes. 

3. Mix in egg yolks (2, room temperature) and vanilla (1/2 tsp.).  Add in dry ingredients from step 1.  

4. Place dough in a 9″ quiche pan and press evenly throughout bottom and sides of pan.  

5. Refrigerate for 30 minutes. Preheat oven to 350˚F. 6. Prick the tart shell all over with a fork and bake for approximately 15 minutes.

Caramel Filling

1. Place one can (14 oz.) of condensed milk in a slow cooker after the label is removed from the can. 

2. Fill cooker insert with water until the top of the can is covered.

3. Heat on low for 8 hours.

4. Open can (SLOWLY) and you’ll find delicious caramel!  Spread it across the crust, as seen below.

Ganache 1. Bring heavy cream (1/2 c.) almost to a boil over medium heat.  

2. Place chopped chocolate (4 oz.) into a medium bowl and pour hot cream over chocolate.

3. After a minute, stir slowly with a rubber spatula until smooth.  

4. Pour ganache evenly over tart and garnish with sea salt.

Buon Appetito!