Category Archives: chocolate

Churro Waffles with Chocolate Ganache

Happy Cinco de Mayo! In college, Cinco de Mayo was one of my favorite ‘holidays’ was kind of the last hurrah before everyone goes their separate ways for summer break. Even now I get excited about it even though, we don’t really do anything to celebrate..maybe a burrito bowl for dinner, maybe a margarita, but that’s about as far as we’ll go for the holiday these days (at least when it lands on a weekday). This year I decided I wanted to make something a little creative and fun, and so, the Churro Waffles were born!
Churro Waffles | Life, Love, and Cupcakes

My first thought was to brush the waffle in butter then dip in the cinnamon sugar, but that mostly just made a mess of the cinnamon sugar mixture and really didn’t stick all that well anyway. Turns out it was easiest to either just sprinkle a super generous amount on, orrrr you can sprinkle it all on when you add the batter to the waffle really can’t go wrong here! Either way you end up with a delicious cinnamon sugar concoction that although not a churro at all, it is quite reminiscent!

Churro Waffles | Life, Love, and Cupcakes

The chocolate sauce and whipped cream are MUSTS though! They definitely take these Churro Waffles out of the breakfast category and into dessert, but that’s just fine with me. Sometimes you need a little sugar to jump start your day 😉

Churro Waffles | Life, Love, and Cupcakes
Feel free to use any waffle recipe you want for your Churro Waffles, but I highly recommend this Yeasted Belgian Waffle recipe from King Arthur Flour. I have yet to find a waffle recipe that even comes close to the crisp outside that this one produces!

Churro Waffles

For waffles:
1 1/2 cups lukewarm milk
6 tablespoons butter, melted
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
½ cup granulated sugar
2 ts cinnamon

For Chocolate Ganache:
¼ cup dark chocolate chips
¼ cup semi-sweet chocolate chips
¼ cup heavy cream

To make the waffles:
Combine all ingredients in a large bowl, that leaves room for the mixture to expand. It’s ok if mixture isn’t perfectly smooth.
Cover with plastic wrap and let rest at room temperature for 1 hour, at which point the mixture will have begun to bubble. Either cook the waffles at this point, or refrigerate the batter overnight to cook next day.
When ready to cook, preheat the waffle iron and spray with non-stick spray. Pour ⅔ to ¾ cup batter into the center of the iron and cook according to manufacturer instruction. I find 5 to 6 minutes is usually good.
Serve immediately, or keep warm in a 200°F oven. Serve topped with a generous coating of cinnamon sugar, a drizzle of chocolate ganache, and whipped cream. Ice cream is never a bad idea, either.
Alternatively: Once pouring the batter into the waffle iron, sprinkle a generous amount of the cinnamon sugar over it before closing the lid and cooking as usual.

To make the chocolate ganache:
Combine all ingredients in a microwave safe bowl. Microwave at 50% or on defrost setting, removing to whisk every 30 seconds for approximately 1:30, or until it is smooth and all the chocolate is melted.

Print Recipe
Do you have anything excited planned for Cinco de Mayo? Or are you more excited for the Derby coming up this weekend?

Flourless Fudge Cookies

Since I’ve started making ice creams, I’ve found myself with a LOT of egg whites I need to use up. I’m not a huge egg fan, so egg white omelets are a rarity, which means I’m always on the search for fun new recipes to use them up with. These flourless fudge cookies are one of my new favorite ways to use them up – they’re quick and easy to throw together, don’t make TOO many cookies, and they’re even better with ice cream sandwiched between two.

Flourless Fudge Cookies from

They’re VERY rich and fudgy so a glass of milk (or ice cream, of course) is highly recommended!

Flourless Fudge Cookies

Print Recipe

2 ¼ cup powdered sugar
¼ ts salt
1 ts espresso powder (optional)
1 cup dutch process cocoa powder
3 large egg whites
2 ts vanilla extract


Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment and grease the parchment.
In a medium mixing bowl, stir together all the ingredients until smooth, scraping the bottom and sides of the bowl as you stir. The dough will be soft and batterlike. If it’s still very thick, add another egg white.
Drop onto prepared baking sheets and bake for 8 minutes, until they have spread and are somewhat shiny with a slightly crackly top. Remove from the oven and allow them to cool on the pan for a few minutes before eating.

Recipe from King Arthur Flour.

Do you have any favorite egg white recipes??

Mississippi Mud Brownies

Growing up, my brother asked for a Mississippi Mud Cake almost every year for his birthday. It wasn’t until a few years ago that I had a Mississippi Mud Brownies and WOW are they addicting! I can only make them once in a blue moon, or I will eat them all, so when my coworker requested brownies for her birthday I knew these would be perfect…partly because I knew they’d be a hit, but mostly I really wanted to eat one and then make sure the rest of them were out of my house stat!

Mississippi Mud Brownies | Life, Love, and Cupcakes

The brownie is fudgy, moist, and dense — a perfect balance to the fluffy marshmallows. Top that off with a very thin, crackly layer of fudge icing and a sprinkling of chopped pecans and you get what just might be the best brownie ever. I think it may also be the only brownie that I prefer nice and cold, but that’s just me.

Mississippi Mud Brownies | Life, Love, and Cupcakes

Mississippi Mud Brownies

Print Recipe!

For the Brownies:
½ cup all-purpose flour
½ cup unsweetened cocoa powder
¾ cup sugar
½ cup brown sugar
¼ ts salt
½ cup melted butter
2 eggs
1 ts vanilla extract
½ cup chopped pecans (optional)
2 ½ cups miniature marshmallows

For the Icing:
¼ cup butter
¼ cup milk
¼ cup unsweetened cocoa powder
½ ts vanilla extract
2 cups powdered sugar
pinch of salt

For the Brownies:
Preheat the oven to 325 °F. Line an 8x8in baking dish with foil or parchment paper and spray with non-stick cooking spray.
In a large bowl. mix the flour, cocoa, sugar, brown sugar, and salt until blended. Mix in the melted butter until combined, following with the eggs and vanilla extract. Stir until no clumps remain. Pour the batter into the prepared baking dish and bake for 35-37 minutes, or until a toothpick comes out with moist crumbs.
Spread the marshmallows evenly over the top, then return to the oven for another 4 minutes, until the marshmallows are slightly puffy. Move from the oven, to a wire rack and allow to rest for 5 minutes, while you prepare the icing.

For the Icing:
Melt the butter in a small saucepan over medium-high heat. Once melted, whisk in the milk and cocoa powder, and cook until thickened – about 1-2 minutes. Remove the saucepan from the heat and add in the powdered sugar, vanilla, and salt. Whisk until the frosting is smooth, then immediately pour over the top of the brownies. Smooth out the icing, then top with chopped pecans. Wait until the brownies have cooled completely before removing from pan and cutting.

adapted from Brown Eyed Baker.

Heart Chocolate Brownie Roll-Out Cookies

I have a bit of a weakness for cookie cutters. I can never pass up fun shaped cookie cutter, especially if they’re a good deal (or nautical).  And I definitely can’t leave Sur la Table without at least one cookie cutter from the awesome $1 rack.  The only problem is that I really don’t like most cut out cookies. Sugar cookies aren’t bad, but there are plenty of fun (and chocolatey) things I can make instead! Luckily I finally found a chocolate roll-out cookie that is totally worth the effort!

Heart Chocolate Brownie Roll-out Cookies | Life, Love, and Cupcakes

Come summer I’ll be dusting off my nautical cutters to make these again! And maybe next time I make peppermint ice cream, because they would be perfect for ice cream sandwiches!

Chocolate Brownie Roll-Out Cookies
Author: Life, Love, and Cupcakes
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa
  1. Preheat oven at 350 degrees.
  2. Whisk flour, salt and baking powder in bowl and set aside. Cream butter and sugar in a mixer, then add in the eggs, vanilla and cocoa. Once well combined, gradually add flour mixture, and mix until smooth.
  3. Wrap in plastic and chill for at least one hour.
  4. Roll out cookie dough on floured counter and cut into desired shapes, brushing extra deposits of flour off the top. (Any excess flour will disappear once baked, though, so don’t overly worry if they go into the oven looking a bit white.)
  5. Bake on a parchment-lined baking sheet for 8 to 11 minutes until the edges are firm and the centers are slightly soft and puffed.
  6. Transfer to a wire rack to cool.

Recipe from Smitten Kitchen.

Chocolate Cupcakes with Blood Orange Buttercream

Blood oranges are kind of a new discovery for me. Every year around this time Honeybell oranges are everywhere in Southwest Florida. Fruit stands, grocery stores, and the farmers market are ALL about the Honeybells, so I was surprised when I spotted bags of Blood Oranges at Target last week.

Chocolate Cupcakes with Blood Orange Buttercream | Life, Love, and Cupcakes

I’m pretty much obsessed with blood orange soda and love it as a cocktail mixer, so I knew the first thing I had to make would be cocktails. The obvious choice being Margaritas. Can you say awesome?!! I did scale down the recipe a bit though…I’m not going to say we couldn’t have had the whole pitcher, but it was probably best that we didn’t!

Chocolate Cupcakes with Blood Orange Buttercream | Life, Love, and Cupcakes

Last week was a long, busy week. We had a surprise corporate inspection, which of course means STRESS, but I’m very happy and relieved to say that we did very, very well. I knew I wanted to make cupcakes to bring in for my coworkers and of course the blood oranges were calling to me!

Chocolate Cupcakes with Blood Orange Buttercream | Life, Love, and Cupcakes

I love the combo of chocolate and orange, plus the deep red juice makes a perfect pink frosting…so perfect for Valentine’s Day!

Oh and this is somehow the first cupcake recipe I’ve posted??! Kinda sad when cupcake is in the name, but I promise there will be more to come!

Chocolate Cupcakes with Blood Orange Buttercream
Author: Life, Love, and Cupcakes
Serves: 24
  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups dutch-process cocoa powder
  • 2 1/2 cups sugar
  • 2 1/2 ts baking soda
  • 2 1/4 ts baking powder
  • 1 1/4 ts salt
  • 2 large whole eggs, plus 1 large egg yolk
  • 1 1/4 cups almond milk
  • 1/2 cup plus 2 ts vegetable oil
  • 1 1/4 ts pure vanilla extract
  • zest of 1 orange
  • 1 1/4 cups warm water
  • 1/2 cup butter, at room temperature
  • 2-3 cups powdered sugar, sifted
  • 1/4 cup fresh blood orange juice
  1. Preheat the oven to 350 and line 2 standard muffin pans with paper liners.
  2. In the bowl of an electric mixer, sift together the flour, cocoa, sugar, baking soda, baking powder, and salt. Add the eggs and yolk, milk, oil, vanilla, orange zest, and warm water. Beat with a paddle attachment on low speed until smooth and combined, about 3 minutes.
  3. Divide the batter evenly among the muffin cups, filling about 2/3 full Baking for 20 to 25 minutes, rotating the pans halfway through. Cool in pans on a cooling rack for a few minutes, then remove from pans and let cool completely.
  4. While the cupcakes are cooling, cook the orange juice in a small saucepan over low heat until it thickens and coats the back of a spoon.
  5. Cream the butter, vanilla, and reduced orange juice until smooth. Add two cups of the powdered sugar and mix until smooth and creamy, add more powdered sugar if necessary, a little at a time.
  6. Once the cupcakes have cooled completely, frost with buttercream and decorate as desired.
One-bowl Chocolate Cupcake Recipe from Martha Stewart’s Baking Handbook


Chocolate Peppermint Truffle Cookies

Getting tired of cookies yet?! Cookies have definitely taken over the blogosphere in the last couple weeks, but I am MORE than ok with it! They are one of my favorite things to both make and eat and I look for any excuse to try new cookie recipes. A coworker and I decided to host a little cookie exchange at work this week for this exact reason and we had lots of fun with it!

Chocolate Peppermint Truffle Cookies | Life, Love, and Cupcakes

These are the cookies I chose to bring to the cookie exchange. I probably should have attached a warning label because they are ridiculously chocolatey! If you don’t want them quite so over the top, you can skip the chocolate dip and they’ll still be wonderful! I may have sampled a few that way when they came out of the oven and they were pretty awesome 😉

Chocolate Peppermint Truffle Cookies | Life, Love, and Cupcakes

You can also sub out the peppermint for vanilla extract if you want just a regular chocolate cookie…I’m also considering whipping up another batch and subbing peanut butter chips for the last cup of chocolate chips.

Chocolate Peppermint Truffle Cookies | Life, Love, and Cupcakes

I definitely recommend adding these to your holiday baking list, they’re sure to become a favorite!

Chocolate Peppermint Truffle Cookies
Author: Life, Love, and Cupcakes
  • 4 oz unsweetened chocolate, chopped
  • 1 cup semisweet chocolate chips
  • 6 tb butter
  • 3 eggs
  • 1 cup sugar
  • 1 ts peppermint extract
  • 1/2 cup all-purpose flour
  • 2 tb unsweetened cocoa powder
  • 1/4 ts baking powder
  • 1/4 ts salt
  • 1 cup semisweet chocolate chips
  • chocolate for dipping, if desired
  1. Melt together the unsweetened chocolate, 1 cup of the chocolate chips, and the butter, stirring until smooth. Set aside to cool.
  2. In a large mixing bowl, whip together the eggs and sugar until thick and pale. Stir in the peppermint and chocolate mixture, and mix well.
  3. Combine the flour, cocoa, baking powder and salt and gradually stir into the chocolate mixture. Mix in the remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
  4. Preheat oven to 350 degrees F and cover baking sheets with parchment paper. Roll dough into 1 inch balls and place on baking sheets. Bake for 10 minutes, then allow to cool for 5 minutes on the baking sheet before moving to a cooling rack.
Chocolate Truffle Cookie recipe from



Gooey Turtle Brownies

I don’t make brownies often, but when I get in the mood for them, I need them stat. Especially when I’ve had “one of those days”…you know, the ones where you walk in to an awning and give yourself a black eye? Oh, you’ve never done that?? Welllll, back to the brownies..

Gooey Turtle Brownies from

I had planned on making regular brownies, but my boyfriend had the brilliant idea of turtle brownies. It may have been his best idea ever.

Gooey Turtle Brownies from

I cheated a bit and used store bought caramels, but I’m sure homemade caramel would be absolutely wonderful on these. They’re very decadent, but in a very, very good way. I recommend a big glass of milk!

Gooey Turtle Brownies from

I think I only technically ate two brownies from this batch. They still disappeared quickly because I found myself cutting off a sliver every time I would walk by them…oops!

Dirty Turtle Brownies
Author: Life, Love, and Cupcakes
  • ½-cup butter
  • 4 oz. unsweetened chocolate
  • 4 eggs
  • ½ tsp. salt
  • 2 cups sugar
  • 1 tsp. vanilla
  • 1 cup sifted all-purpose flower
  • 1 bag caramels
  • 1 cup pecans, roughly chopped
  • 1/3 cup half-and-half
  1. Preheat oven to 350°F.
  2. In a double boiler, melt together the butter and chocolate, then set aside and let cool.
  3. Beat together the eggs and salt until light and foamy, then gradually add in the sugar and vanilla while still beating.
  4. With a few swift strokes combine the chocolate mixture into the eggs and sugar. Before the mixtures becomes uniformly colored, gently stir in the flour.
  5. Pour half of the batter a 9×13 in pan and bake for 20 minutes.
  6. While that is baking, melt the caramels and half-and-half in a saucepan until creamy. Remove from heat and stir in the chopped pecans.
  7. Pour half the caramel mixture over the baked brownies, followed by the rest of the brownie batter.
  8. Bake for another 25 minutes, then top with the rest of the caramel mixture. Let cool before cutting.
Brownie recipe adapted from Joy of Cooking

Chocolate Rolo Ice Cream

A couple weeks ago I made a Key Lime Pie Ice Cream and immediately got hooked on homemade ice cream. Although that one was delicious, this chocolate ice cream puts it to serious shame. This stuff is beyond good, and I definitely don’t see myself buying ice cream from the grocery store anytime soon!


This ice cream is unbelievably smooth and creamy and the flavor is perfection! I had some Rolos that I chopped up and mixed in, as well. I made sure to chop them very small, because the caramel gets very hard when frozen, which I think is a nice contrast to the creamy ice cream.


After making this I finally gave in and bought my own ice cream maker! I’ll be making this again and again, and can’t wait to experiment with more mix-ins!

Chocolate Rolo Ice Cream
Author: Life, Love, and Cupcakes
makes approx 1 quart
  • 2 cups heavy cream
  • 3 tb unsweetened cocoa
  • 5 oz bittersweet or semisweet chocolate
  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch of salt
  • 5 large egg yolks
  • 1/2 ts vanilla extract
  • 1 1/2 – 2 cups Rolo minis
  1. Combine 1 cup of the cream with the cocoa powder in a medium saucepan, whisking thoroughly to blend. Bring mixture to a boil, then reduce heat to a simmer for 30 seconds, whisking constantly. Remove from heat and stir in the chocolate, finely chopped. Once smooth, stir in the remaining 1 cup of cream. Pour the mixture into a large bowl and set aside.
  2. Warm the milk, sugar, and salt in the same saucepan. In a medium bowl, whisk the egg yolks. Slowly pour a bit of the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir over an ice bath until cool.
  4. Chill the mixture thoroughly in the refrigerator, 8 hours or overnight. Then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out. Add the Rolos into the machine in the last five minutes.
from The Perfect Scoop by David Lebovitz


Browned Butter Chocolate Chip Pecan Cookies

I think I’ve found my favorite cookie recipe! I made these while my mom was visiting and we absolutely loved them. I think the only downside to this cookie recipe is that it doesn’t make quite as many as the recipe I usually use. I definitely will double the recipe next time so I have more to share!

I decided to make these with browned butter and highly recommend doing so! It really added an amazing depth of flavor to them, and now I want to go back and make all of my favorite cookie recipes with browned butter!

You could make these without pecans and have a wonderful chocolate chip cookie, but I personally love the addition of pecans. I’ll admit that I totally forgot about my first batch of pecans, and they got fried. I played it safe by lightly toasting the second batch, and they turned out perfectly!

Browned Butter Chocolate Chip Pecan Cookies
Author: Life, Love, and Cupcakes
  • 10 tbs butter, melted and browned
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1/2 cup pecans, lightly toasted
  1. Preheat oven to 325. Line two cookie sheets with parchment paper or a silpat.
  2. In a small bowl, mix together the flour, kosher salt, and baking soda, and set aside.
  3. Brown the butter in a medium saucepan. Remove from heat and whisk in the sugars. Pour into a large mixing bowl and allow to come to room temperature before whisking in the vanilla extract, egg, and egg yolk.
  4. Fold the flour mixture into the sugar mixture until incorporated. Add in the chocolate chips and pecans.
  5. Drop cookie dough onto the baking sheets, leaving a couple inches between. Bake for 13-15 minutes, or until the edges are light golden brown. Cool on a wire rack and store in a cookie tin.
adapted from The Messy Baker


They’re also FABULOUS with a scoop of ice cream…2013-07-15 20.07.58-2


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Super Bowl Sunday Prep: Dessert

Whether you’re rooting for the winners or the losers, no Super Bowl Sunday is complete without sweets!

krispiesChocolate Peanut Butter Rice Krispies

peanut butterFrosted Peanut Butter Football Cookies

cake pops Football Cake Pops

CaptureTouchdown Cupcakes 

Or if you’re less concerned with the football aspect, and just want over the top crowd pleasers:


maple baconMaple Bacon Cupcakes


fcd779e888ff32dab75096d63e12829bMargarita Cupcakes

I think I’m going to be making the Maple Bacon Cupcakes for Sunday, but those Carmelitas look soooo delicious too! Maybe we’ll need both…? 😉


Are you making anything for Super Bowl Sunday?