Category Archives: desserts

Can I call it a S’mookiewich?

Via Flickr:

Well, cronuts and other hybrid desserts are all the craze right now… :p

We were making S’mores after dinner at tonight’s get together (or last night’s by now…) , when it dawned upon me that there were still chocolate chip cookies left. This was born. Tasted pretty good, but I still prefer the original graham cracker in that position…

Here’s a traditionally constructed S’more for a frame of reference…



Happy National Cheesecake Day!

Cheesecake Brownie

While this wasn’t strictly a cheesecake, I got this cheesecake brownie with today in mind.

Moar Chocolate and Toffee!

We were in the last throes of the Spring Semester over at work (a fairly busy time at work), and a couple of colleagues brought over some treats to perk us up (or to celebrate the end of the semester…my memory doesn’t serve me perfectly).

One morning, we saw these Lacey’s Chocolate Toffee wafers with a post-it note saying “Please eat (me)!” I was able to find out later that these toffees were courtesy of one of our Course Reserves colleagues.

Lacey's Toffee Chocolate Wafers

Not too long later, Buckeye Blue Devil bought some Confectious Toffee Almond Crunch.

Confectious Milk Chocolate Almond Toffee Crunch

This is what they look like under the hood…

Inside the Confectious Milk Chocolate Almond Toffee Crunch
Since Chocolate and Toffee are among my favorite flavor combinations (and yes, chocolate and coffee, too!), I couldn’t pass these up. 😉

More Toffee and Chocolate: Toffee Crunch Blondies

Toffee Crunch Blondies (Closer)

As promised, this is the second of two toffee-chocolate dessert recipes I will be posting.  Enjoy!

Toffee Crunch Blondies

from The Canadian Baker

  • 1/2 cup softened butter
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1 pkg (200 g) Skor bits
    (Hapa note: Heath bits work as well…)

Directions and (somewhat) step-by-step pics behind the jump.
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Toffee Chocolate Chip Cookies

I’ve been sequestered in my apartment for the past week, mostly catching up on projects at home and episodes of Man v. Food (the only episodes I have not seen now are the clip-based episodes, as they are not included with the DVDs). And of course, it’s about time I caught up with this blog.

This blog started with a cookie recipe… might as well restart it with one.

Most who know me know quite well that I’m an unrepentant chocoholic. I’m also a fan of toffee. When combined, they make a very happy hapa. The next two posts are going to feature desserts that combine the two.


Toffee Chocolate Chip Cookies

from How To: Simplify


  • 1 cup sugar
  • 1 cup dark brown sugar (Hapa note: The cookie will be equally yummy with light. Use what you have).
  • 1 cup (2 sticks) butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 cup milk chocolate chips
  • 1 cup Heath Bar bits

Directions and (almost) step-by-step shots under the jump (Shots spliced from two different baking sessions).
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Falls Church Dinnanigans (Pt. 1)

Yep… Slacker me has gotten a post up!. :p

After a long day helping to run a leadership conference and academic tournament at George Mason University, we went out to dinner. At first we wanted to try a place Kechara had seen on Triple D: La Caraqueña. It turned out we needed a reservation (We had dinner there the next day, which will be in part 2). We walked about a block or two, and happened upon a gastropub, Mad Fox Brewing Company. Unfortunately for us, it was busy at the time; a long wait for our large-ish party was pretty much guaranteed (the quoted wait time was indeed long). Our merry band was hungry, so we moved on to another restaurant and pledged to reconvene at the brewery for dinner and dessert.

Across the plaza from Mad Fox, was a Japanese restaurant called Koi Koi. It wasn’t nearly as busy, and the food there was tasty.

For starters, I had the shrimp/vegetable tempura combo. The tempura crust was light and crispy…
Shrimp and Veggie Tempura #1

I’m a sucker for udon noodles, so I ordered a big bowl of udon soup with beef. My soup was likely in a miso base and laced with seaweed, mushroom, and scallion. It was a little sweet, but I ate it all up (as you will see in a later shot).
Beef Udon Soup #1

Yep. I’m trying to maneuver my noodles…Udon Noodle Drape

…and I’m making sure to slurp them all up.Slurping Udon Noodles #2

It really hit the spot.Udon? All Gone

Dan and one of our companions across from us (maybe both) had the barbecue combo, It looked yummy…
Barbecue Combo

When we came back to Mad Fox for dessert and drinks, it was a lot less busy.
Mad Fox Coaster

Did you save room? Dessert pictures after the jump.
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Beyond the (Beer) Bottle…

Long Trail Blackbeary Wheat

While many of us are content with downing a cold one (or not-so-cold in my case) with friends, beer as an ingredient is not crazy talk. When one thinks of cooking with beer beer-can chicken, quick bread, and many things battered come to mind for most. All of them are tasty, but once one leaves the American-style lager road, a new range of possibilities open up. Because beers are as different as night and day depending on how the beer is brewed, it’s a versatile ingredient.

NPR’s Kevin Weeks describes the reasons why well in this feature saying: “Beer brings three things to food. The hops add bitterness, which is offset with the sweetness of the malted grain and complemented by the flavor of the yeast. Dark beers also provide a distinct roasted flavor.”

Much as I sometimes cringe about not drinking the Guinness I bought (which makes for tasty cake, I might add), Kechara reminds me: “Unlike with wine, it’s best to cook with beer you want to drink.” She has a point. Some of these recipes won’t work with Bud or Natty Boh (those two aren’t really up my alley unless I’ve already had a few). Below the jump is a recipe for sherbet and one for an entree for the grill.

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Mmmm… Mochi Ice Cream…

While we were in Hampton Roads with my family over Christmas week, Dan and I were sent on an errand to pick up a few things at the Trader Joe’s near where we were staying that week. We mostly had no idea what things we were being asked to buy at the time until Dan, my sister and her spouse, my dad, and I had to try to finish one of the items closer to the end of the trip…

…that item was Mochi Ice Cream. We ended up hooked on the stuff almost immediately!

I picked up a couple of packs after work a couple of weeks ago…


Mikawaya’s is available in a number of flavors including mango, green tea, chocolate and strawberry (plus a few other flavors I can’t find at the 24th Street Trader Joe’s).

A six pack of mango is pictured below…


So what is Mochi ice cream, exactly? It’s ice cream wrapped in a ball of soft, slightly sweet, and fluffy pastry.


I invariably get powder all over my face, and no…it’s not confectioner’s sugar. Oops…


The ice cream got a little runny after running it from Foggy Bottom to our apartment on public transit. The picture below it was taken the next day after the mochi ice cream had some time in the freezer…


A serving of mochi ice cream is two balls, but I typically just take one. One perfectly portion-controlled ball’s great to satiate my sweet tooth… No wonder my sister’s family loves this stuff!

Goin’ Bananas…

Banana Bread Slice

A couple of weeks ago, I baked a double-batch of banana bread. One batch was to be sold at a bake sale on campus, and the other was just for us (though the second loaf eventually was also taken to a Halloween party so that friends could help finish it off). It also was an instance of “baking as stress relief” for me…

The recipe is a family recipe, so behind the jump it goes:

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Chicago Trip Day 3: Symi Tov and Justin Tov

Note: This will be a little out of order chronologically; I wanted to feature the wedding reception first…

Immediately after the wedding, I was still fairly sated from lunch (pictured after the jump), so I didn’t take in so many of the hors d’ouerves during cocktail hour. I definitely ended up having more than a few of the gazpacho shots gazpacho miniatures.

The reception dinner was served buffet-style with a number of stations featuring food from around the world (It’s not often one will eat goulash and sushi in the same sitting)! Unfortunately, the only shots I remembered to take from the main courses were not of the food at all… they were some of the decorative items on the table…

Tea Candles...

Flowers and Chocolate-Covered Strawberries

Within the centerpiece were chocolate-covered strawberries…Honestly… I had to resist eating the centerpiece!

Chocolate-Covered Strawberries

The wedding cake, other desserts and lunch from earlier in the day after the jump…

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