Triple Chocolate Guinness Cookies!


Today being St Patricks Day I wanted to bak e something fun for the occasion! Last year I made Guinness Chocolate Cupcakes with a Whiskey Butterscotch filling and Baileys Irish Buttercream Icing!


Today I decided to whip up some Triple Chocolate Guinness Cookies!

Triple Chocolate Guinness Cookies:

1 (12-oz) bottle Guinness extra stout
3/4 cup packed light brown sugar
2 3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp instant espresso powder
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 large egg yolk
1 tsp vanilla extract
1 cup white chocolate chips
1 cup milk chocolate chips

In a saucepan, combine the Guinness and 1/4 cup of the brown sugar. Bring to a boil, then reduce to medium heat, stirring frequently, until the mixture has reduced and is thick and syrupy (about 20-30 minutes). You should have just over 1/3 cup left once reduced. Transfer to a bowl and cool slightl, this will help it to thicken as well.



While the beer is reducing you can sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a medium bowl. I forgot to bring my sifter to the boys house so I had to improvise with a mesh strainer.



In your mixer, or mixing bowl, beat the butter, granulated sugar, and remaining 1/2 cup of brown sugar together on medium speed until light and fluffy.


One at a time, add the eggs and the egg yolk, beating well after each addition. Mix in the vanilla. With the mixer on low, slowly add the cooled Guinness syrup and beat until incorporated.

Slowly add the dry ingredients, mixing just until everything comes together.


Mix in the white chocolate and milk chocolate chips until evenly distributed throughout the dough.


Preheat your oven to 325 F. and line your baking sheets with parchment paper.

Using a small cookie scoop/ice cream scoop, scoop the dough on top the cookie sheet. Place them about two inches apart on the prepared baking sheets.


Bake for about 18 minutes (rotating the baking sheets halfway through), or until the edges are set. I like mine crispy with a soft center, you can feel this when you check on your cookies, if they give too much when you tap the top then give them a bit more baking time.

These cookies are soft like brownies but they have the crispy edges that I like!




Do you have any fun St. party’s Day recipes? (Sweet or savory?)



Growing up!

My friend Lesline is graduating Nursing school and asked me if I would make cookies for her graduation party! I was so excited for her to graduate and I was excited that she asked! She found a picture online of what she wanted the cookies to look like, they were scrubs and hearts with a life line. I used my sugar cookies recipe that I used for my halloween cookies.

I was really happy with how they turned out!


Lesline was so excited about them and they were a hit at her graduation party!

I can’t wait until I graduate in May!


Vermont Maple Bacon Scones!

I have been dying to use the Vermont maple syrup that I bought in Massachusetts, I hadn’t made scones in a while and maple scones sounded so yummy but I wanted to add something else to them. I decided to go with bacon to make Vermont maple bacon scones! They were so good and didn’t last very long!!

Vermont Maple Bacon Scones

2 cups white whole wheat flour
1 cup unbleached white flour
1/2 tsp salt
1/3 cup sugar
1 Tbsp baking powder
3/4 cup unsalted, butter *cut into chunks*
1 egg
1/4 cup Vermont maple syrup *the best kind there is!!!*
1 1/4 cup heavy cream
6-9 strips of bacon *I used apple wood smoked to balance the sweetness of the scones, you can always add more or less bacon*

Cook your bacon, cut it into tiny pieces and set aside. Preheat your oven to 375 degrees.



Start by mixing the dry ingredients well in a large bowl before adding the cold butter cut into chunks. Use a pastry blender or your hands to mix the butter into the dry ingredients until it is mixed into coarse crumbs.



Beat the egg lightly and add it with the maple syrup and heavy cream, mixing thoroughly, do not whip!



Using a ice cream scoop, scoop out the dough onto two cookie sheets lined with parchment paper. Leave about 1 ½ inches between scones.

20131130-182543.jpgThese scones were Maria approved! 😉


Bake for 15 to 20 minutes, scones should be golden brown.


After baking you can drizzle maple syrup on top before serving for a nice presentation and little bit more maple syrup!

What’s your favorite thing to put maple syrup on?

– K

Team Swirl Girl

Today is Lesline’s birthday!! Happy Birthday Lesline!

Earlier this week Lesline asked me if I could bake her something for her birthday! Of course I said yes and when I asked if she had anything particular in mind she just told me she liked buttercream icing. That still left me with many options and I wanted to make something I knew she’d like so it took some thinking but then it came to me!!

Jamie and Lesline are a really cute couple and anytime Lesline post a picture of them on Instagram she always puts #teamswirl so I decided to make chocolate and vanilla swirled cupcakes with swirled icing!

For these cupcakes I used two completely different cake recipes (for the vanilla and the chocolate) but you’ll see why later. There’s a method to the madness! Get ready this one is a doozy!

I made the Vanilla cake mix first.

Vanilla Cake:

2 1/4 cups all purpose flour
2 1/4 tsp baking powder
3/4 tsp kosher salt
1 1/2 sticks (3/4 cup) unsalted butter *room temp*
1 1/2 cups sugar
3 eggs
3/4 tsp pure vanilla extract
3/4 cup whole milk

In a medium bowl, sift the flour, baking powder, and salt together.


In a large bowl, use a mixer to cream the butter and sugar together until light and fluffy.



Add the eggs, one at a time, mixing after each addition.



Then add the vanilla and mix until well incorporated. With the mixer set to the lowest speed, add the dry ingredients a little at a time, alternating with the milk. Scrape down the mixing bowl after every edition, mix until all is smooth.





Set the vanilla batter to the side, it’s time to make the chocolate!

Chocolate Cake:

2 cups sugar
1 3/4 cups flour
3/4 cup Hershey’s cocoa powder *unsweetened*
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup boiling water

In a large bowl combine the dry ingredients.


Slowly add in the eggs, milk, oil, and vanilla. Mix on medium speed until well incorporated.



Stir in the boiling water. This with thin out the batter but don’t worry, it’s a good thing! This will help with the swirling of the batters.


Preheat the oven to 350 degrees. Line your cupcake pan with liners and grab your two cake batters.


Start by scooping the vanilla batter into the first pan, you don’t want to fill it all the way just yet, just enough to cover the bottom of the cupcake pan (I did each cupcake pan individually but I guess you can do them all at once layer by layer).


Next, drizzle just a little bit of the chocolate batter on top of the vanilla.


After you have the chocolate drizzled on top, take a stirrer of sorts and stir the chocolate into the vanilla, be careful not to mix them complete. The goal is to have a marble effect.


After you do this, add another layer of vanilla on top and repeat so it fills the cups.


Bake at 350 for 20 minutes, or until an inserted toothpick comes out clean.


For the icing, you can use what ever chocolate and vanilla you like but I used Rich’s Bettercream, as is for vanilla and for the chocolate I added Hershey’s unsweetened cocoa powder. The chocolate ended up tasting like a Wendy’s frosty, just not frozen. It was delicious!




I put the icing side by side into a piping bag with a 1M star tip to ice the cupcakes. They ended up looking like chocolate and vanilla soft serve ice cream on top!





They turned out great! They were a big hit!

Have people ever inspired your baking?

– K

Maria Maria!

Yesterday was my roommate Maria’s birthday! Since I love baking and I’m good at it, I asked Maria if she wanted a birthday cake/cupcakes. She told me funfetti is her favourite, and while funfetti is super delicious, I told her…… Maria you know I don’t bake out of a box (I’d do it for her but it’s not really my style). I remembered a recipe she had posted on my Facebook a little while back for churro cupcakes so we settled on those! The recipe I used wasn’t the exact one she posted on my Facebook but here is the recipe I used:

Churro cupcakes with cream cheese frosting:
This recipe makes 12 cupcakes

For the cupcakes:

2 egg yolks + 1 egg at room temp
1/2 cup sour cream
1/2 cup salted butter, softened
2 tsp vanilla
1 1/2 cups all purpose flour
3/4 cup sugar
1/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon

For the frosting:
5 oz cream cheese, softened
1/4 cup salted butter, softened
2 cups powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Preheat oven to 350 degrees. Line a cupcake pan with paper liners.

In a large bowl whisk the eggs and then add in the butter, sour cream and vanilla. (I added the brown sugar in here as well)




In a separate bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon, stir until fully mixed. Slowly add in the wet ingredients until well incorporated. Mix ingredients until smooth.

Pour batter into cupcake liners and bake for 16-20 minutes (mine took 20, but ovens vary), or until a tooth pick comes clean. Do not over bake!


Allow cupcakes to cool fully. While the cupcakes are cooling you can make the frosting.

For the frosting, combine cream cheese and butter in a medium bowl. Beat with mixers until smooth. Slowly add in powdered sugar 1/2 cup at a time mixing after each addition until smooth. Add in vanilla and cinnamon and continue to mix until smooth.



Once you frost the cupcakes you can top them with a little cinnamon sugar. I just poured some cinnamon and sugar in a bowl without measuring it but about 1/3 c sugar and 1 tsp cinnamon should work.



The birthday girl was happy and LOVED the cupcakes!


Enjoy & happy baking!

What is your favourite flavor cake? Or a flavor you’ve been dying to try?

– K

Love of all Things Chai!

Lately I have been drinking oatmeal breakfast smoothies which had me think about oatmeal raisin cookies, which I love! Thinking about oatmeal raisin cookies, I realized they have cinnamon in them, and cinnamon is one of the spices in chai tea. Chai is my favourite tea! I thought what if I use chai tea as a spice instead of just cinnamon! I love finding new ways to incorporate tea into my cooking and baking! And that is exactly what I did! My room mate doesn’t like oatmeal raisin so she suggested using chocolate chips instead of the raisins, but I love the raisins here, we settled by adding both! Which was perfect because I had just enough chocolate chips left in the pantry to throw them in. Picture to come:

To start these cookies you need to brown the butter and give it enough time to cool back to a solid/consistency of softened butter (without using the fridge * this is crucial!). To brown the butter, in a sauce pan, over medium/low heat (depending on your stove, I have a gas stove so I used low), combine:

1 cup of unsalted butter
4 tbsp of your favourite loose leaf chai tea

Let the butter melt and and simmer for about 5 minutes or until butter becomes a beautiful hazelnut colour (be careful not to burn it!). Once browned remove the butter from the heat and add the chai tea, allow to steep for about 5 minutes. Strain the chai from your butter (if you aren’t using a steeper) using fine mesh strainer or coffee filter. Let your chai infused butter sit until it becomes solid again.

1 1/2 cups brown sugar
2/3 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups rolled oats
1 3/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup raisins
1/2 chocolate chips

While the butter is cooling, mix together the dry ingredients in medium bowl.

Once the butter has become solid again, whip the butter and sugars together until light and creamy, followed by the eggs and vanilla. Add your dry ingredients a little at a time and mix until well combined. By hand, stir in raisins and chocolate chips.

Preheat your oven to 375° F I usually don’t preheat my oven until I’m done mixing all ingredients, and right before I plop the cookies onto the cookie sheet, use your judgement by how long it takes to preheat your oven. Line a cookie sheet with parchment paper, sometimes I use butter to keep my cookies from sticking, but parchment is cleaner. Scoop out your cookies and bake for 12 minutes. * If you want grind a couple of table spoons of chai tea in a spice grinder and sprinkle on top of the cookies before baking, for a little bit more chia, I can never get enough!* Take them out of the oven, and let them sit for six minutes before transferring to a cooling rack.

These cookies came out of the oven perfect for me, soft in the middle with a little crunch on the edges! They were sooooo yummy! I think the chocolate chips over powered the raisins so next time I think I’ll add more raisins and a little less chocolate chips.

What’s your favourite cookie? Let me know and maybe I’ll be inspired with another tea baked goodie!

– K