Chocolate Caramel Turtle Flan

Made in a bundt cake pan.


Can you tell I’ve just been loving this pan lately?

What can I say I love cakes that I don’t have to fill or frost.

And this flan is soo different. Crazy. Out of the box. Indulgent. Perfection.

I had some friends over for dinner and decided on a whole Mexican night menu.

Why? Because I fricking love Mexican food.

So what did I make?

Well things started off with a 5 layer dip… That I didn’t make. Nope I bought it from the store. Gasp! When having guests over I don’t like to feel super overwhelmed by making a bunch of different things and being stuck in the kitchen the whole day. So I usually buy the appetizer course.

Next for the main I made the White Sauce Chicken Enchiladas I posted a while back. They are my favorite enchiladas ever. I assembled them ahead of time and then right before the guests got here I made the sauce and put them in the oven. The sauce takes about 3 mins to make and it’s soo creamy and dreamy just love it!

Then for a side I made some Mexican rice. Love that stuff! My new favorite way to prepare rice. I took out the onions since our friend Chad hates onions and it was still fab.

And then finally for dessert I made this flan/cake concoction.

Recipe Review:

Stars: 5

Level: Easy

Comments: I adored this recipe! It was easy to follow and the results are fab! So at first you start preparing the chocolate cake portion. Very easy cake that is moist with a hint of cinnamon. The batter is amazing, thick and luscious and fingerlicking delicious. And then you prepare the flan… In your blender! Doesn’t get easier than that. You bake it in waterbath, which I hate doing, and in about 45-50mins it’s done. Well almost, it has to chill for a few hours but the wait is worth it.

Tips: Using bundt pans I am always nervous that my cake won’t come out of the pan. Well I’ve been using PAM spray for baking with butter and flour already in it and it works beautifully! Definitely recommend.

Negatives: Once it’s cooled, you decorate the cake with a drizzle of dulce de leche and chopped pecans but my dulce de leche just kind of got absorbed into the cake so it wasn’t as pretty as I would’ve hoped other than that absolutely nothing!

Will I make this again? In a heartbeat.

Chocolate Caramel Turtle Flan

Serves: 12

For the cake:

  • 1 cup dulce de leche
  • 3/4 cup unsalted butter,  softened
  • 1 cup sugar
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 1 cup cake flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup plus 2 tbsp cocoa powder
  • 1 tsp ground cinnamon
  • 1 cup plus 2 tbsp buttermilk

For the flan:

  • 1 (14oz) can sweetened condensed milk
  • 1 (12oz) can evaporated milk
  • 4 large eggs
  • 1 tsp vanilla extract (I didn’t have any coconut extract so I used 2tsp vanilla)
  • 1 tsp coconut extract
  • Toppings:
  • 1 cup dulce de leche
  • 1/2 cup finely chopped  pecans


  • Preheat oven to 350F. Grease and flour a bundt cake pan. Spread 1 cup of dulce de leche on the bottom of the bundt pan.
  • In the bowl of electric mixer, over medium-high speed beat the butter and sugar until light and fluffy.
  • Scrape the sides of the bowl with a spatula and beat in the egg.
  • In a bowl, sift together flours, baking powder, baking soda, salt, cinnamon and cocoa.
  • With the mixer on medium-low slowly add 1/2 of the dry ingredients to the wet followed by 1/2 of the buttermilk. Repeat. Scrape the bowl and beat over medium speed for 1 min. Pour the batter into the prepared bundt pan.

For the Flan:

  • Combine all the ingredients in a blender and blend until smooth.
  • Pour the flan mixture slowly over the chocolate cake.


  • Bake in a waterbath for 50-55 mins or until a toothpick comes out clean. (While baking the chocolate and flan layers will switch)
  • Let it cool at room temp for 1hr.
  • Refrigerate for at least 3hrs preferably overnight.
  • Decorate cake with dulce de leche and pecans right before serving.

Source: Tablespoon



Orange Ricotta Chocolate Chip Muffins

Muffins of my dreams.


More citrus, I know I’m getting annoying here.

I absolutely adore muffins.

Perfect breakfast on the go.

With a cup of iced coffee.

Speaking of coffee…are you really not allowed to drink any while you’re pregnant? Like none at all?

And no I’m not pregnant but I’d like to be soon. But not too soon.

But I just can’t imagine not having a cup of Jo every morning. Just a cup.

And it’s more like a cup of cream and sugar with a tiny bit of coffee.

Life’s tough.

Anyways. These muffins are good. With coffee. With tea. With a big glass of milk. Just choose your poison and eat one or two…or three…

Recipe Review:

Stars: 5+++

Level: Easy

Comments: These are awesome! Totally rocked my world! Light yet dense, with a little zing and freshness from the orange. You get some chocolate chips in every bite and the glaze just puts in over the top. Best muffins ever!!! Great recipe that completely delivers on texture, flavor and ease.

Negatives: None at all. Soo good!

Will I make it again? Umm….YES!!!

Orange Ricotta Chocolate Chip Muffins

Serves: 12


  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • zest of 1 orange
  • 1 stick butter, softened
  • 1 cup ricotta
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp. orange juice
  • 1 cup chocolate chips


  1. Preheat oven to 350.
  2. In a bowl combine flour, baking powder, baking soda and salt.
  3. In a small bowl combine sugar and orange zest. Rub the sugar with your fingers until fragrant.
  4. In the bowl of electric mixer beat the sugar and butter until light and fluffy.
  5. Add the ricotta and beat to combine.
  6. Beat in the egg, vanilla, and orange juice.
  7. With the mixer on low, add the flour and mix until the batter comes together. Don’t overmix.
  8. Stir in chocolate chips.
  9. With an ice cream scoop, drop the batter in 12 muffin cups. Bake for 18-20 mins or until a toothpick inserted in the middle comes out clean.
  10. Let muffins cool completely before pouring the glaze.

For the glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon orange zest
  • 2 tablespoons fresh orange juice


Whisk all the ingredients together and drizzle over cooled muffins.

Source: TwoPeasandTheirPod

Lemon Bundt Snack Cake

I love my bundt pan.

And I love lemons.

So why no combine the two?


Yes I’ve been on a lemon kick lately starting with the lemon ricotta pancakes I posted.

So up next we have a lemon cake.

A cake that I don’t classify as dessert but more of a snack because it doesn’t have a copious amount of chocolate.

A cake I probably ate for breakfast a time or two.

A cake that is so light and fluffy your lemon-hater-husband will even like.

A cake that you should really make today.

But make sure you have a zester on hand. Because if you don’t it’s really a pain in the butt. Of course this was the one time I couldn’t find my zester. So after 45mins of turning my kitchen upside down to try to find it, I gave in and because I was too lazy to go to the store which is 5mins away I spent the next 20mins peeling the lemons then mincing the peel as finely as possible. Not my idea of fun. So get your zester out and make this cake 🙂

Recipe Review:

Stars: 4.5

Comments: Lemony goodness. Easy recipe to follow. Kind of light for a bundt cake since it doesn’t need 3 sticks of butter like most. The lemon flavor is great and it doesn’t overpower your palate. It’s sweet with a little tang.

Negatives: I slightly overbaked mine (just slightly) but that was totally my mistake.

Tips: Slightly underbake your cake because it will continue to cook as it cools in the pan. Also I love the PAM spay with butter and flour for greasing my pan, bundt cakes always make me nervous that they might stick to the pan but when I use this spray they always come out beautifully. Another note, be patient and wait for you cake to cool completely before pouring the glaze. I of course was in a hurry to catch the last few mins of daylight to take the pic so the glaze got absorbed in the cake but that wasn’t necessary a bad thing if you ask me.

Will I make it again? Yes. I might add some orange and shredded coconut to change things up a little 🙂

Lemon Bundt Snack Cake

Serves: 12


  • 3 cups cake flour
  • 2 cups sugar
  • zest of 4 lemons
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup of milk (I used almond)
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 1/2 stick (4tbsp) unsalted butter, melted and cooled
  • 1 tbsp. vanilla extract
  • pinch of cream of tartar
  • juice of 1 lemon


  • Preheat oven to 350F. Position over rack in the lower third of the oven.
  • Grease and flour a bundt pan.
  • In a bowl combine 1 1/2 cups sugar and lemon zest. Rub the sugar and lemon with your fingers until fragrant. Add the flour, baking powder, baking soda and salt and stir to combine.
  • In a bowl whisk together the milk, egg yolks, butter, oil and vanilla.
  • Add the milk mixture and lemon juice to the dry ingredients and stir to combine.
  • In the bowl of electric mixer with whisk attachment, beat the egg whites on low until foamy. Add the cream of tartar and increase speed to medium-high. While the mixer is running add the remaining sugar and beat until egg whites are shiny and stiff peaks form.
  • Add 1/3 of the egg whites to the flour batter and fold to combine. Add the remaining egg whites and stir to combine.
  • Pour the batter into the prepared bundt cake and bake for 40-45mins or until a toothpick insterted in the middle comes out almost clean.
  • Cool the cake in the pan on a wire rack for 10mins. Then invert the cake onto the wire rack and let cool completely before pouring the glaze.


  • 1 cup powdered sugar
  • juice from 1 lemon
  • zest from 1 lemon


Whisk together all the ingredients and pour over cooled cake. Let the glaze set for 15mins before cutting.

Source: Tracey’s Culinary Adventures

(Almost) No-Bake Snickers Pie

I don’t know if you’ve noticed but I have a sweet tooth.IMG_0651edited

A lot of times I even consider skipping the whole dinner thing and going straight for dessert. That’s the best part anyway right?

Or skipping breakfast and eating cake instead. Wait I already did that….

Another problem I have is candy.

I mean Candy Crush.

I’ve been stuck on level 197 for the past week and it’s really starting to

I know, first world problems.

Can someone come over and beat it for me pretty pretty please? I will reward you with some cookies and a big glass of milk.

And did you know that Candy Crush rehab was an actual thing? I’m sure my husband is trying to get me admitted asap.

Because let’s face it I think I have a problem.

Now about this pie…

Recipe Review:

Stars: 3.5

Level: Easy

Comments: Holy Moly. Sweet Jesus. This pie was good. The pie itself doesn’t need to be baked and you only need your oven on for 10mins to bake the crust. Why bake it? Coz I think it holds its shape better if you do and it’s easier to serve.

Negatives: Really really really sweet. Did I mention how sweet it was? Nothing is usually too sweet for me but this was a little too much. Ok let’s break down the layers: We start off with oreo crust yum. Then a layer of chopped snicker’s. Then we have a filling of cream cheese, sweetened condensed milk, whipped cream,  dulce de leche and snickers. The filling very much reminded me of my banana cream pies. Actually this recipe made sooo much filling that I made 3 banana cream pie parfaits with it. I don’t like to waste stuff. Then more snicker’s. It was just too much sweetness.  Too much.

Will I make it again? I don’t know. It was very good but I will have to modify it a lot to make it perfect. Like maybe eliminating the dulce de leche and adding some salted caramel sauce instead. Let condensed milk for sure. Maybe removing the first layer of snickers. It just definitely needs some salty aspect to balance out all that sweet.

(Almost) No-Bake Snicker’s Pie

  • 1 9in Oreo cookie crust
  • 2 cups fresh whipped cream
  • 1 can sweetened condensed milk
  • 8 ounces cream cheese, softened
  • 1/4 cup dulce de leche, plus 1 tablespoon for drizzling
  • 3 Snickers Bars, roughly chopped


  1. Preheat oven to 350F. Bake oreo crust for 8mins. Cool completely before filling.
  2. Spread 1/3 of the chopped Snickers bar on the bottom of the pie crust.
  3. In the bowl of electric mixer beat cream cheese until fluffy. Add condensed milk and 1/4 cup dulce de leche and beat to combine. Fold in the whipped cream.Stir in 1/3 of the Snicker’s bars.
  4. Spread the filling over the pie crust.
  5. Top with the remaining Snickers and drizzle 1tbsp dulce de leche.
  6. Refrigerate for at least 3hrs.

Source: Babble 

HowSweetFridays: Blueberry Bacon Breakfast Cake

Bacon and cake for breakfast? Shut the front door.IMG_0675edited

So today I was in the mood for something different.

Something I’ve never had before.

And this ‘breakfast’ cake definitely delivered on being different.

We went over to our friends Tim and Annie’s house a few weeks ago for dinner and Tim made a bacon apple pie. Nuts right?

It was ahhmazing! The best apple pie I’ve ever had. So it totally got me hooked on bacon in sweets.

It’s weird and delicious.

And I’m all about weird. Unfortunately my husband is not.

He’s not very adventures when it comes to weird.

So I totally expected that he would not like this.

When I served it I told him to have at lease 2 bites before he says that he doesn’t like it.

Well he had one bite and said “Well this isn’t bad.” and continued to lick the plate clean.

Even though he hates blueberries. And by hate I mean HATE! He dispises them.

One suggestion that he gave me was to substiture chocolate chips for the blueberries next time and then it would be perfect.

Chocolate and bacon cake for breakfast? Now that’s quite an idea…

So anyways! Here’s the review:

Blueberry Bacon Breakfast Cake

Stars: 4

Level: Easy

Comments: This is definitely really tasty and different! Definitely out of the box. In each bite you get the tartness of the blueberries, the sweet cream cheese glaze and the smokiness of the bacon!

Negatives: Yes I know it’s a ‘breakfast’ cake so it shouldn’t be very sweet but I think just a teeny tiny bit more sugar would’ve been nice. And unfortunately not everyone will love this cake because it’s just a little weird. I love weird so it worked for me but I can see how others might not love it. But if you like blueberries you should enjoy it! 🙂

Will I make this again? I think this is one of those things that you make ones just because it’s so out of the box. I’d probably make it again if I have guests for brunch and want to serve something unique but probably won’t make it just for ourselves.


Blueberry Bacon Breakfast Cake

Serves: 12 (I halved the recipe when I made it and baked it in 8×8 dish)

  • Ingredients:
  • 6 slices bacon
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 2 tbsp. bacon fat, cooled
  • 4 tbsp. unsalted butter, melted and cooled
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 cup milk (used almond)
  • 2 tsp vanilla extract
  • 8 oz blueberries (if using frozen thaw and dry with a paper towel)


  1. Fry the bacon in skillet until super crispy. Remove bacon to a paper towel lined plate to drain. Save 2tbsp bacon grease and discard the rest.
  2. Preheat oven to 350F.
  3. In a small bowl combine flour, baking powder, salt and cinnamon.
  4. In a large bowl combine butter, bacon fat and sugar. Whisk in the eggs until combined and then stir in vanilla.
  5. Slowly add the dry ingredients to the butter mixture and stir until just combined.
  6. Add the milk and stir to combine.
  7. Stir in the blueberries.
  8. Pour the mixture into 9×13 greasd baking dish and bake for 30-33* mins or until a toothpick inserted in the middle comes out clean.
  9. With a toothpick poke holes all over the cake and pour the glaze.

For the glaze:

  • 4oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp. milk


  1. In a bowl of electric mixer beat the cream cheese until fluffy.
  2. Add the powdered sugar and beat to combine.
  3. Beat in the vanilla extract.
  4. If too thick add the milk 1tbsp at a time until desired consistency is reached.
  5. If too thin add a little more powdered sugar.
  6. Pour over the cake.

*If you make the cake in 8×8 dish bake for 23-25mins.

Source: HowSweetEats

3 Year Wedding Anniversary + Pics

Today we celebrate our 3 year wedding anniversary!

How crazy is that!? It feels like just yesterday I was walking down the aisle in the white gown and he was waiting for me at the end with tears in his eyes. It was the sweetest thing.

I can’t believe how much things have changed since!

We built a new house, got new cars, adopted our two kitties (my babies) and found new career that allows us to work together, make our own schedule and most importantly it’s what we love to do.

And soon we’ll probably be adding another addition to our family.

No, don’t be getting any ideas not pregnant yet, but we’ll probably start trying after the holidays craziness 🙂

But my wedding day is a day I’ll definitely remember for the rest of my life.

It went by crazy fast, everything that could possibly went wrong did but you know what I didn’t care.

Not for a split second. I was soo over planning and stressing so I just went with it. And it turned out great! Small, intimate wedding with close friends and family. I feel like people concentrate too much on the wedding itself but at the end of the day it’s only about the two of you. It was a perfectly imperfect day 🙂

Marriage is not perfect either. It takes a lot of work, patience, bickering and love to make it work but we get through each obstacle, we are happy and he makes me fall in love with him a little more each day.

Anyone that is willing to put up with my craziness is a keeper lol.

So thank you baby for putting up with me and making me as happy as you do! I love you!

And for you guys here are some pictures of our wedding day!

Also if you’re getting hitched don’t forget to eat! I lost like 5lbs right before the wedding from all the stress and my wedding dress was too big and I didn’t realize it until the day of.

Also if you want to watch our wedding video press here:

And by the way if you watch the video why the heck do I sound British? No idea. It’s so weird listening to yourself speak like do I really sound like this? Yea maybe a little…Anyways…

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Easy Crockpot Chicken Tacos and Mexican Rice

So I’ve blogged about these chicken tacos before and I think they are worth mentioning again.


But this time I used a homemade taco seasoning.

I know I’m a total overachiever. Not.

I ran out of store bought taco seasoning and didn’t feel like running to the store so I figured with hundreds of spices in my pantry I should have everything that I need to make my own.

And sure enough I had everything I needed.

It took no time at all to make but I think it made a big difference flavor-wise.

Store bought taco seasoning to me is usually very salty so by making your own you can control what you put in it.

But these tacos seriously blow my mind every time I make them.

So little work, so few ingredients and soo much flavor!

You need these in your life!

Chicken Tacos Review:

Stars: 5+++

Level: Easy

Comments: Super easy, yummy chicken recipe that takes no prep time and it’s definitely a crowd pleaser!

Negatives: None.

Will I make these again? Yes made them dozens of times and will make them again!

Mexican Rice Review

Stars: 5+++

Comments: This rice side dish is probably the most flavorful rice I’ve ever had! Easy to make and fingerlicking delicious!

Negatives: Absolutely none

Will I make this again? Most def!

Easy Crockpot Chicken Tacos and Mexican Rice

Serves: 4


  • 1 lb chicken breasts
  • 8 oz salsa
  • Taco Seasoning:
  • 2 1/2 tsp chilli powder
  • 3/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp red pepper flakes
  • 1/8 tsp dried oregano


  1. Combine all the taco seasoning ingredients together in a bowl.
  2. Place the chicken, salsa and taco seasoning in the crockpot.
  3. Cook on LOW for 5-6hrs or on HIGH for 3hrs.
  4. Shred the chicken.

For the rice:

  • 1 tsp olive oil
  • half a small onion, chopped
  • 2 cloves garlic, minced
  • salt and pepper
  • 1 cup salsa
  • 1 cup long grain rice
  • 2 cups chicken broth


  1. Add oil to a pot and heat over medium heat.
  2. Once hot, add the onions and cook until translucent (about 5mins)
  3. Add garlic and sauce for 30 seconds.
  4. Seasoning with salt and pepper.
  5. Add the salsa, rice and chicken broth and bring to a boil.
  6. Turn the heat down, cover with a lid and simmer for 20-25mins or until rice is tender.

To assemble:

corn taco shells, shredded cheddar cheese, shredded lettuce and diced tomatoes


  1. Fill taco shell with shredded chicken, top with some cheddar and bake at 375F until the cheese melts.
  2. Top with lettuce and tomatoes.
  3. Serve with rice.

Chicken tacos, taco seasoning and Mexican rice(slightly adapted) from: Iowa Girl Eats

Lemon Ricotta Pancakes

I’m in love with these.


I had similar pancakes during our stay in Reynold’s Mansion and I couldn’t get them out of my head. Just kept thinking and dreaming about them.

Absolutely deelish I tell you.

And I think these pancakes were even a little better than the ones we had there.

They were just soo fluffy, sweet with a light tang from the lemon and then slaughtered with syrup and butter. I am drooling just thinking about them!

Even the husband loved them and he’s not a lemon lover at all so you know these are good!

Recipe Review:

Stars: 5+++

Level: Easy

Comments: This recipe was easy to follow and turned out perfectly! Pancakes were light and fluffy just heaven on a plate!

Negatives: These do take a little more work (and bowls) than most pancakes recipes but definitely worth it!

Tips: These are great frozen and reheated in the microwave!

Will I make these again? YES!!! Probably some of my favorite pancakes…ever!

Lemon Ricotta Pancakes

Serves: 4-6


  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, at room temperature, separated
  • 1/4 cup sugar
  • zest and juice of 1 lemon
  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt


  1. In a large bowl combine the ricotta, milk, yolks, sugar, lemon juice and zest.
  2. Sift the flour, baking powder and 1/8tsp salt into the ricotta mixture and stir to combine.
  3. In a bowl beat the egg whites until frothy.
  4. Add the salt to the egg whites and beat until soft peaks form.
  5. Gently fold in the egg whites into the ricotta mixture until it’s just combined.
  6. Scoop 1/4 cup of batter on a hot griddle and cook until little bubbles form all over the surface.
  7. Flip and cook for about a min longer.
  8. Repeat with the remaining batter.
  9. Serve with syrup and butter.

Source: Ambrosia

Vacation Pics Bellefonte, PA 8/13

Hey y’all!

It turns out it’s more difficult than I thought to blog while on vacation.

But now I am back so it’s time to show you 5milion pictures of our trip 🙂

So what did we do? We ate. A lot. We slept little. We laughed hard. And I met a ton of my hubby’s family.

So basically we had an amazing time!

And although we had a blast, I am soo happy to be home. We had the worst and longest flights so I am beyond sick and tired of flying. I am all flight-out. I mean for the amount of time it took us to get there we should’ve been in Europe by then. But hey it was worth it!

Next trip – Chicago in 5 weeks! Woop woop! Bring on the deep dish 🙂

And by the way if you are going in the Bellefonte Area you need to checkout Reynold’s Mansion! Beau-ti-ful! The hosts/owners Tricia and Mike are just wonderful and they make you feel part of the family. But the mansion itself just took my breath away! It’s from 1885 and they have managed to preserve the beauty and character of its time while adding some modern accommodations. And the breakfast every morning? To.die.for! I felt like it was Christmas morning every morning! 3 course breakfast that was always delicious and comforting yet a little out of the box. Lemon ricotta pancakes? Yes, please! The rooms are specious, beds comfortable. The coffee stations on each floor were a great touch too! Nothing bad to say about it and I would definitely stay there again 🙂

Now for the rest of the trip just check out the pics 🙂atv

IMG_0542 IMG_0556 IMG_0559 IMG_0561 IMG_0563 IMG_0571 IMG_0573 IMG_0579 IMG_0581 IMG_0583 IMG_0584 IMG_0594 IMG_0598 IMG_0600 IMG_0601 IMG_0602 IMG_0604 IMG_0609 IMG_0611 IMG_0618 IMG_0377 IMG_0378 IMG_0380 IMG_0384 IMG_0385 IMG_0390 IMG_0391 IMG_0394 IMG_0396 IMG_0397 IMG_0400 IMG_0401 IMG_0402 IMG_0406 IMG_0407 IMG_0411 IMG_0413 IMG_0416 IMG_0427 IMG_0429 IMG_0450 IMG_0453 IMG_0459 IMG_0465 IMG_0477 IMG_0497 IMG_0504 IMG_0508 IMG_0524 IMG_0532


Cookie Dough Cheesecake Disaster

Kitchen Disaster.


Recipe Review:

Stars: 1

Level: Moderate

Comments: Boo I had high hopes for this cheesecake but it turned out just plain awful. So I took out all of my ingredients from the fridge, let them come to room temp, found the recipe and got started. The recipe was easy enough but it did have multiple steps. First step was to make the cookie dough – easy enough. Then it was the graham cracker crust also super easy. And then we got to the filling…. Now this is not my first cheesecake, normally I would beat the cream cheese first until creamy and smooth, then add sugar and sour cream and then one by one I add the eggs. But this recipe just told me to combine basically most of these ingredients off the bat and mix it on high. So against all my instincts and better judgement, I did. Big mistake. Even though the cream cheese was at room temp and soft, it just wouldn’t mix together with the rest of the ingredients and it just got kind of lumpy. And no matter how much I mixed it, it wasn’t getting smooth. At this point I just wanted to throw the whole thing in the trash and call it a day. But I didn’t want to give up so I continued on. Poured the cheesecake put the cookie dough balls, more cheesecake and baked it for an hour. Fast forward a day later when I served it. I mean it looked alright I knew the texture would be off but should be still yummy right!? Wrong. I took a bite and the texture was pretty bad definitely not the velvety smooth texture you want from a cheesecake and then the cookie dough ball? Hard, super hard, teeth breaking hard and sweet extremely sweet. Like I have the biggest sweet tooth ever and they were too sweet  even for me. Did we still eat it? Yes we hate wasting food but this has to be the worst cheesecake I’ve ever had.

Negatives: Everything.

Will I make it again? Umm NOOO!

Cookie Dough Cheesecake

  • cookie dough:
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 tbsp. milk
  • 2 tsp vanilla extract
  • 1 cup flour
  • 1/4 tsp salt
  • 1 cup mini chocolate chips
  • Crust:
  • 4 tbsp. butter, melted
  • 2 1/2 cups graham cracker crumbs
  • Filling:
  • 4 8 oz blocks cream cheese, at room temp
  • 1 cup sugar
  • 4 eggs
  • 1 tsp flour
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 cup mini chocolate chips
  • Garnish: whipped cream, chocolate sauce


  • Cookie Dough: In a bowl combine butter and sugars. Add milk, vanilla and mix. Add in flour and salt. Fold in cookie dough. With a small tsp shape dough into balls. Put in the freezer while preparing the crust and filling.
  • Crust: Combine the butter and cracker crumbs in a bowl. Spread on the bottom and up the sides of a 10in sprinform pan.
  • Filling: Combine the cream cheese, sugar, eggs and flour and beat on HIGH until smooth (never happened) Add vanilla and sour cream and beat to combine. Don’t overbeat. Pour half of the batter in the prepared cheesecake top with cookie dough. Mix the remaining filling mixture with chocolate chips and pour in the crust. Bake at 325F for 1 hr. Turn the oven off, open the oven door a little bit and leave the cheesecake in there for 30 mins. Refrigerate overnight.
  • Serve with whipped cream and chocolate sauce.

Source: TheGirlWhoAteEverything

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