Brownie Chunk Cookies

Long gone are the days of basic chocolate chip cookies. These are brownie chunk cookies, and they’re a game changer. They’re simple and just unique enough to impress whoever you’re giving them to.


Brownie Chunk Cookies

makes about 30-40 cookies depending on the size you scoop them

Adapted from Nestlé Toll House

2 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter, room temperature
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
anywhere from 5-10 brownies from your favorite boxed mix (this all depends on your personal preference!)

Preheat your oven to 375 degrees Fahrenheit. Line your baking sheets with parchment paper and set aside.

Combine flour, baking soda, and salt in a bowl and set aside. Beat butter and both sugars in a stand mixer fitted with a paddle attachment on medium until creamy. Add eggs 1 at a time, beating well after each addition. Add vanilla and beat until incorporated. Add brownies 1 at a time, using the lowest setting. You can break them up before adding them, or simply add them in whole (the mixer does a pretty good job of breaking them up). If you want these to have mostly brownie chunks, I would recommend breaking them up by hand and folding them into your dough by hand. I liked having a few chunks and a lot of brownie “crumbs” spread throughout the cookies, so I went ahead and used my mixer to stir it up for me (definitely not because I’m lazy and didn’t want to dirty another rubber spatula). Once you’re happy with your brownie distribution, give the bowl a good scrape and fold. I like to use an cream scooper like this to make cookies. Sprinkle your cookies with a little bit of sea salt before baking. Bake for about 10 minutes, or until the edges are golden brown. Let them sit on the baking sheet for 2 minutes before transferring to a wire rack to completely cool.

Fruity Pebbles Cupcakes

Between school, work, and frustrating Macbook issues I’ve hardly had time to post anything. I didn’t even plan on posting these, hence the terrible photo quality, but they were just so yummy I had to! You have to make them, I promise you won’t regret it. Go. Do it.

Fruity Pebbs

I plan on mastering the perfect “cereal milk” frosting one day soon. I guess I’ll have to keep baking cereal based cupcakes. For research, of course. Yep. “Research”.

{You can either finely grind your cereal or leave it a bit chunky. I did both.}

{You can either finely grind your cereal or leave it a bit chunky. I did both.}

Fruity Pebbles Cupcakes

makes 24 cupcakes

Adapted from Magnolia Bakery’s Recipe

6 oz self rising flour

4 oz all purpose flour

1 oz ground Fruity Pebbles cereal

1 stick unsalted butter, room temperature

8 oz sugar

2 large eggs, room temperature

4 fl. oz milk, room temperature

1 tsp vanilla

Preheat your oven to bake at 350 degrees Fahrenheit. Line your cupcake pan with liners and set aside.

Sift flours and Fruity Pebbles into a bowl. Set aside. Whisk vanilla into the milk. Set aside.

Cream butter in a stand mixer fitted with the paddle attachment on medium speed. Gradually add sugar, beating until fluffy (about 3 minutes). Add eggs 1 at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with milk and vanilla. Scrape after each addition. Beat until just incorporated. Fold and scrape again before pouring and baking. Bake for about 18 minutes (until golden). Remove from pans immediately and cool on wire racks.

For the frosting:

2 sticks unsalted butter, room ttemperatures

about 4 oz heavy cream or milk, cold (you’re not going to need all of this but I like having extra on hand just in case)

2 handfuls of Fruity Pebbles

1 – 2 cups confectioners sugar (how sweet you want your frosting is totally up to you!)

pinch of salt

1 tsp vanilla

Stir Fruity Pebbles into the heavy cream (or milk) and set aside.

Cream butter on medium-high speed of a standing mixer fitted with the paddle attachment. Gradually add your powdered sugar, beating until incorporated and fluffy. Scrap and add vanilla and pinch of salt, beating to incorporate of course.

Strain the cereal from your cream or milk into a clean bowl. You can discard the soggy cereal. Add at a tablespoon at a time of your “cereal milk” to your buttercream, beating well to incorporate. Repeat this process until you’re happy with the consistency of your frosting. Make sure to always taste your frosting along the way to see if it needs more sugar. I don’t like mine extremely sweet so I always add small amounts at a time. If you realize you need more sugar you can always add more at anytime. Frosting tend to be more forgiving than cake batters.:)

Crème Brûlée Cupcakes



Sometimes, life gets you down. And when that happens, I say it’s time to make cupcakes. Crème brûlée cupcakes to be exact.



I filled fluffy vanilla cupcakes with a custard and added a swirl of vanilla Swiss meringue buttercream on top. At first, I tried to brûlée the tops, what a mess! Silly me wasn’t thinking that BUTTER could melt so quickly under a torch! So, instead I took a torch to some sugar that I thinly spread out onto some aluminum foil that was on top of a heat resistant cutting board, or as heat resistant as a cutting board can get I should say!



I can totally see these cupcakes being awesome without the addition of the Swiss meringue buttercream. I’m going to include the recipe for it anyway. I do think next time I would leave out the custard and make a double batch of pastry cream, and top the cupcakes with that instead. By topping the cupcakes with pastry cream, you’ve eliminated the frosting step (which is nice for some of us lazy bakers), but you should also be able to brûlée the tops after popping them in the fridge for a little bit.



Crème Brûlée Cupcakes
This recipe makes a little bit more than 24 cupcakes

Fluffy Vanilla Cupcakes

9.7 oz cake flour, sifted
1 tbs baking powder
1/2 tsp salt
8 fl. oz whole milk, room temperature
2 large egg whites, room temperature
1 whole egg, room temperature
1 1/4 tsp vanilla extract
10.5 oz sugar
1 stick unsalted butter, room temperature
4 fl. oz whipping cream

Preheat your oven to 350 degrees Fahrenheit. Line your cupcake tin with liners, but these cupcakes really pulled from the sides of them for me. I’d recommend baking them that way, but than just chucking the wrappers in the garbage once your cupcakes are all done. Also, this recipe called for the cupcake tins to be baked on top of a baking sheet, too to avoid the bottoms browning.

Sift flour, baking powder, and salt in a bowl and set aside. Whisk eggs, milk, and vanilla in a separate bowl and set aside.

Cream butter and sugar on medium speed until very pale and fluffy (about 5-7 minutes). Slightly lower the speed and slowly add your flour in three parts, alternating with your wet mixture. So that means, add some flour mixture, beat until incorporated, add some wet mixture, beat until incorporated. Repeat, but leave some of your flour mixture to add at the end after you’ve added your last bit of your wet mixture. Scrape and beat for 2 minutes.

In a separate chilled bowl, whip your heavy cream until soft peaks form. Fold the whipped cream into the vanilla batter. Scoop your mixture into your cupcake tins, and bake for about 15 minutes (or until a toothpick comes out with little to no crumbs). Remove and let cool on racks.

Custard Cream
Makes 4 cups

2 cups plus 2 tbs whole milk
1/2 tsp vanilla extract
5 large egg yolks, at room temperature
3.5 oz sugar

Place milk in a medium saucepan over medium heat. Bring to a boil, stirring often, and then remove from heat for about 1 minute allowing the milk to cool slightly.

Whisk sugar and yolks in a heatproof bowl, until pale and incorporated. After throughly whisked, continue whisking and slowly pour some of the hot milk into the eggs to slowly temper. After about half of the mixture has been added, you can then begin whisking the hot milk and slowly add the eggs/milk mixture back into the saucepan. Cook, on medium, stirring constantly until the custard thickly coats the back of your spoon. This can take anywhere from 12 minutes to longer. Just have patience. Add a candy thermometer to your pan and bring the cream up to 175 degrees Fahrenheit, and stirring constantly let it stay at that temperature for 5 minutes. Do not let it exceed 180 degrees. You’re doing this to pasteurize the cream.

Remove from heat, strain, and set over an ice bath, stirring occasionally. Once cooled a bit, whisk in the vanilla extract, and when it’s completely cooled place some plastic wrap directly on top of the cream (make sure it’s touching the top so a skin doesn’t form) and place in the refrigerator until well chilled.

Swiss Meringue Buttercream
Makes about 5 cups

5 large egg whites (or 5 oz)
9 oz sugar
4 sticks unsalted butter, cubed and softened
2 tsp vanilla
pinch of salt

In a double boiler over simmering water, whisk the egg whites and sugar. Continue whisking constantly, but gently until the mixture reaches 140 degrees Fahrenheit.

Whip in a stand mixer fitted with the whisk attachment, until thick, glossy, and cool. Switch to the paddle attachment and add butter in 1-2 chunks at a time on a low – medium speed until incorporated. Mix until silky and smooth. You may have a moment where it looks curdled, continue beating, it will get past that. If it doesn’t that means your mixture is a bit too warm. Pop it in the ‘fridge for 15 minutes and try to beat again. Add vanilla and salt. Beat until incorporated.


  • Core the cooled cupcakes and fill them with the custard.
  • Add a swirl of buttercream in a ring on top of the cupcake. I like to a leave a hole in the middle of the frosting so the custard can be seen.
  • Garnish with some sugar shards.

A note on sugar shards: The recipe I would recommend can be found here. I would let the mixture sit on the stove until it got a bit darker. Than pour it as thinly as possible. After, the sugar has set, you can hit it with a torch a little bit to give it a more of a burnt look. As I said earlier, I took the lazy way out! I thinly spread some sugar on top of some aluminum foil. I then used my torch on very low heat to burn the sugar a bit. The torch cannot be on too high of a setting, because your sugar can and WILL set fire, and what’s the point of baking if you’re just going to burn the kitchen down ammiright?! I’m not going to lie, at some point I turned the torch off and hit it with a barbecue lighter.. underneath it! It might have looked like I was partaking in some heavy drug use to anyone that could have seen me, but I have to say I am quite pleased with how they came out. Let it set for a few minutes, and once it’s no longer warm you can begin to peel some of the aluminum foil away from the bottom. I think the bigger sugar shards look nicer on these cupcakes.



{Sprinklens} Handmade, Gourmet Sprinkles

I’ve posted my first sale on Etsy!


They’re flavored with yummy seasonal spices, like cinnamon and nutmeg. They’d go fabulous with any of your fall goodies, or by themselves if you’re a weak, sugar fiend like myself.


I can’t wait to share some recipes with you guys using some sprinkles, like chocolate, strawberry, and lemonade to name a few. I thoroughly enjoy making sprinkles for myself and my family, so I figured why not share the wealth with all of you!

Be sure to follow Sprinklens on twitter, facebook, and instagram to stay updated and get the chance to check out some giveaways:)

Marshmallow Cookie Gelato With Milk Chocolate Sprinkles


Not to toot my own horn, but this might be the best gelato/frozen dessert I’ve ever created! It is a basic vanilla base with the addition of some ice cream flavored marshmallows (yeah, you can re-read that if it sounds too good to be true the first time around) accompanied with swirls of Biscoff crunchy cookie spread. Oh, you’ve never heard of this? Well, it might be one of the most surprisingly delicious things I’ve ever tasted.


It’s exactly what the name entails a cookie spread. You thought the ice cream flavored marshmallows were the weird ingredient in this until you read that little tid bit.


How cute are these little ice cream cones?
They’re flavored in vanilla, chocolate, and strawberry


As a nice homemade touch to this dessert I added some of my own milk chocolate sprinkles. I haven’t been baking much because I’ve been on a sprinkle kick! I have loads of yummy recipes that I’m ready to offer the world! I’ll hopefully have my Etsy shop open within the next month or two so you can all taste my sprinkle creations. Would other bakers be interested in purchasing flavored sprinkles? They’re not all going to be exactly the same, each sprinkle is unique because they’re hand piped!



{close up}

The Best Gelato I’ve Ever Made
Makes about 1 quart of gelato

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar
1 tsp vanilla
1/2 cup miniature marshmallow
1/2 – 1 cup cookie spread, I recommend getting the crunchy version if it’s offered

In a saucepan, combine the whole milk and cream over medium-low heat, stirring occasionally. You want to do this until it reaches 170 degrees F.

In a heat-proof bowl, whisk the egg yolks until smooth. Gradually add the sugar, and whisk until well incorporated. While whisking, very slowly pour the hot milk mixture into the eggs and sugar. If you cannot pour in a slow and steady stream just do a little bit at a time, stopping every so often, but constantly whisking the entire time. Sometimes, I find my wrists are a bit weak so I can’t hold a heavy saucepan for that long. You only need to pour about 1/3 of the hot milk mixture to this.

Return the custard back to the stove over low heat. Very slowly pour your tempered egg yolks back into your custard, while still whisking the entire time. Whisk until your mixture is incorporated. Then switch over to a wooden spoon, and while stirring frequently, cook the custard until it reached about 185 degrees F. Don’t let the mixture boil.

Pour your mixture in a clean bowl and let cool to room temperature, stirring every few minutes. Once cooled, cover and refrigerate until very cold, at least 4 hours. I like to cover mine with plastic wrap. I allow the plastic wrap to touch the surface of the custard as added insurance that a skin won’t form.

At this time, you can place any kind of miniature marshmallows in plastic bag or container with a lid in the fridge. You want them chilled before adding them to the gelato.

Once your mixture has been in the refrigerator for long enough, you can remove the plastic wrap and whisk in 1 tsp of vanilla extract before adding it to your ice cream maker. Churn your mixture following your ice cream makers instructions. About 5-7 minutes before your mixture comes together into a yummy gelato, start adding your marshmallows only a few at a time.

When your gelato has come together, place 1/3 of it into whatever container you will be using to store your gelato in the freezer. After you’ve poured 1/3 of the mixture, spread a tablespoon of your cookie spread on top of it. It doesn’t have to be neat, because you will be adding more gelato on top. Pour another quarter of your gelato on top of the cookie spread, and continue the process. For the final and top layer I just slightly marbleized the gelato and cookie spread together. Place a lid on top of the container, and freeze for about 1 hour before enjoying.

Fresh Peach Sorbetto


Yesterday I had the chance to go to a local farm that sells fresh produce 5 days a week. On top of the scary amount of sweet corn that I bought, I grabbed as many peaches as I could to make some fresh peach sorbetto from a new book I got, The Ciao Bella Book Of Gelato & Sorbetto.




This recipe is very simple, and delicious. I recently purchased the ice cream maker attachment for my KitchenAid so I’ve been on a serious frozen dessert kick. There isn’t much prep needed for this recipe, except you will need to make a simple syrup. I opted to make mine while my peach mixture was sitting in the refrigerator.


I doubled this recipe because there are lots of people I need to deliver sweets to whenever I make something. It made a little bit less than 2 quarts. I also didn’t use the entire amount of simple syrup, I did it to taste. This recipe will make about 1 quart of sorbetto, but I’d recommend doubling it. You can never have enough in my opinion.


Simple Syrup
makes about 1 1/3 cups

1 cup water
1 cup sugar

In a medium saucepan, combine the water and sugar. Place it over medium-high heat and bring to a boil, whisking often to dissolve the sugar. Reduce the heat to medium-low and simmer for 4 minutes, while whisking. Remove from the heat and let cool, stirring every so often, then transfer to a container. Cover the container and refrigerate until cold, at least 1 hour.

Fresh Peach Sorbetto

2 1/2 pounds (5 large) peaches
2 tsp fresh lemon juice
simple syrup

Fill a big bowl with cold water and ice, set aside.

Bring a large saucepan of water to a boil. Use a small knife to cut a small X into the bottom of each peach. Place all peaches into the boiling water, and blanch for about 1 minute (you’re doing this to help loosen the skins of the peaches). If your peaches are very ripe, cut the time to 30-45 seconds. Remove from water and place in an ice bath for about 1 minute. Peel the peaches (I used my fingers), remove the pits, and roughly chop the flesh.


Place the chopped peaches and lemon juice in a food processor and puree until smooth, scraping down the sides as often as needed. Pour through a fine-mesh strainer into a bowl. Discard the solids. Cover and refrigerate until cold, about 1 hour.

Whisk the simple syrup into the puree, then pour the mixture into your ice cream maker and churn according to the instructions.

Seal tightly in a container and freeze for at least 2 hours.

See? Easy!


Miette’s Lemon Debutante Cake


I love lemons. I even love the smell of them, and so does my dad. For Father’s Day I made an executive dessert decision to make him the Lemon Debutante cake from Miette. Their cookbook is one of my favorites in my collection, just for the simple fact that everything looks perfect. The books pages are scalloped, which makes it even more adorable. Unfortunately, I’ve never had the opportunity to step inside a Miette. I would love to order some of their rosettes someday soon. Miette’s rosettes are pastel pink meringue cookies flavored with rose geranium oil (ugh, I know even the description sounds cute).


This cake does have a lot of steps to it, meaning you need to not only bake a cake and make the frosting, but you also need to make a simple syrup and a lemon curd. It’s best to make each component on separate days. All of these recipes are from Miette’s book except for the lemon frosting, which can be found here. I decided to do whatever felt right when it came to decorating this cake, and since I’m not the best cake decorator in the world I used a big open star tip to hide as much of the mess that I made as possible:).

lemonsyrup label
{Customized chef medallion from Felix Doolittle}

Lemon Simple Syrup
Makes 3/4 cup

1/2 cup water
1/4 cup fresh lemon juice
1/4 cup sugar

In a small saucepan combine water, fresh lemon juice, and sugar. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Let cool and store in a sealed container in the refrigerator. Lasts in the ‘fridge for 1 month.

Lemon Curd
Makes about 2 cups

1 cup (7 oz.) sugar
1/2 cup freshly squeezed lemon juice
1 tbs lemon zest
7 large egg yolks
1/2 cup (4 oz.) unsalted butter, cut into cubes

In a heatproof bowl whisk the sugar, lemon juice, lemon zest, and yolks. Set the bowl over a pot of simmering water. Whisk occasionally, cooking until it thickens up (about 172 degrees F). A good way to tell if your curd is thick enough is to give it a quick stir with a rubber spatula. If the curd sticks nicely to it, and your finger leaves a trail in it then you’re good to go.

Remove from heat and strain into a clean container. Let the curd cool slightly for about 20 minutes (until it reaches 140 degrees F).

Using a whisk, mix the butter into the curd until the butter is completely incorporated. Strain again and place plastic wrap directly on top of the curd to prevent a skin from forming (ew). Pop it in the refrigerator until it’s well chilled, usually an hour or 2 does the trick. It will last in the ‘fridge for 7 days (tightly covered) and can last up to 3 months in the freezer.


Hot Milk Cake
Makes 2 6 in. cakes

6.5 oz. all purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup (4 oz.) room temperature, unsalted butter
1/2 cup whole milk
1 1/2 cups (10.5 oz.) sugar
3 large eggs
1/2 tsp vanilla extract

Prep your cake pans. I like to coat my cake pans by using a paper towel with a little bit of Crisco on it, as well as a square of parchment paper on the bottom of the pan (usually also coated once more with Crisco). I know better cake “lube” alternatives are out there, but Crisco is vegetable based so I’m cool with it (and it also does wonders in biscuits). But feel free to do which ever way you feel comfortable. Set aside.

Preheat oven to 350 degres F.

Sift flour, baking powder, and salt and set aside.

In a saucepan over medium-low heat, combine the butter and milk, stirring occasionally until the butter is melted (3-4 minutes). Pour the milk mixture into a large bowl and set aside. Let cool until it is slightly above room temperature (between 80 – 85 degrees F). Be sure to whisk occasionally and vigorously while it is cooling, so everything remains incorporated.

In a bowl over a pot of simmering water, whisk together the sugar, eggs, and vanilla. Stir just until the sugar is dissolved and a thermometor reads 110 degrees F (about 10 minutes). Pour egg mixture through a strainer or sieve into the bowl of a stand mixer, fitted with the whisk attachment. Whisk on high speed until the mixture is light and fluffy, and has cooled slightly above room temperature, about 10 minutes (between 80 – 85 degrees F).

Stop the mixer and add dry ingredients. Mix on low until just incorporated. The batter should be smooth. Check the milk mixture to make sure it is fully cooled, and then slowly pour into the batter, whisking on low. Stop mixing as soon as the batter is well blended and smooth. Remove the bowl and scrape down the sides with a rubber spatula. Fold by hand a few times. Pour and bake until golden brown and a toothpick inserted comes out clean, 30 – 35 minutes.

Let cool in the pans for about 20 minutes. When cakes are cooled enough to handle, but still warm to the touch, remove from pans and let cool completely on wire rack. Once cooled, wrap tightly in plastic wrap and refrigerator to ensure that the interiors are completely cooled before decorating, for at least an hour or for up to 3 days. To freeze, wrap tightly with a second layer of plastic wrap and store for up to 2 months.


Lemon Swiss Meringue Buttercream

7 eggs whites
1 1/2 cups (10.5 oz.) sugar
pinch of salt
2 cups (4 sticks) unsalted butter, softened and cut into cubes
1/4 cup (2 oz.) lemon curd
1 tsp vanilla extract
yellow coloring, optional

Add egg whites, sugar, and salt to a double boiler over simmering water and whisk constantly, but gently, until the temperature reaches 160 degrees F (or until sugar is dissolved and egg whites are hot).

Whip in a stand mixer, fitted with the whisk attachment, until meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch.

Switch to a paddle attachment, and on low speed add butter, 1 cube at a time, until incorporated. Increase to medium speed until it reaches a smooth texture (if it curdles, keep mixing until it comes together; if it’s too runny, place in the refrigerator for 15 minutes and continue mixing with paddle).

Add lemon curd and vanilla, while beating until well combined. Add coloring if desired.


The book has a recipe with 3 layers of cake, I only made 2 because I have 2 6in. pans and I like to take the easy way out

After you’ve leveled your cakes, tap off any excess crumbs and use a pastry brush to coat them with the lemon simple syrup.

On your bottom layer of cake, pipe a ring of buttercream around the edge. Fill inside of the ring with lemon curd, and then smooth with an offset spatula. Pipe a spiral of buttercream on top of your curd, and smooth with an offset spatula (the Miette book says to do this so your layer is now a buttercream “pocketed and laced” with lemon curd).

Place your second layer on top and begin your crumb coat. Place in the refrigerator for 3o minutes and then frost with your final layer of buttercream. Decorate (better than me I hope!) and enjoy.

PS we all know this would have been way cuter if it were a cupcake. Fact.




Hallelujah my first post is finally up on A Mix Of Things! I ordered a serious amount of candy from an online artisan boutique, Sugarfina. They have all types of yummy candy. They even make the perfect gifts for all the special people in your life, or for yourself.. whatever you’re into, no judgement here (clearly). You can check out my review here.



Don’t forget to follow Sugarfina on twitter, Facebook, and Instagram. They have lots of fun giveaways and contests, with the addition of pretty pictures of candy of course!