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Posts tagged ‘cookie dough’

The most honest cupcake you will ever eat.


Something weird happened this week. I’m talking borderline supernatural…

I played with a baby, and it was a lot of fun.

Umm…okay…what’s your point…

If you know me but at all, you know that children, specifically babies, make me extremely uncomfortable. I never really knew why, but the idea of holding a baby made me shiver. Yes, they’re cute, but I think it’s because they’re so freaking honest. And small.

As an adult, it’s hard to tell sometimes if other adults like you or not. They’ll tell you how adorable your skirt is, laugh at your jokes, and then go talk to Suzie Gossipsalot about how that is the ugliest effing skirt she’s ever seen, and how that joke wasn’t even funny…and that you’re probably a racist. Great. You’ll never know. Unless Suzie Gossipsalot comes back to tell you what a witch Patty is for talking about you behind your back.

I did say “adult”…right? *sigh*


But babies…babies don’t hold back. If they don’t like you, they won’t go near you, they’ll glare at you, they’ll avoid you at all costs. That is, until someone hands them over to you, in which case they scream bloody murder.

I’m pretty sure I’d get the point if I walked up to someone and they started screaming and crying. It doesn’t get much more blunt than that. Awkwaaard.

But that was my fear with babies. What if they don’t like me?! And, what if I break it? <– Although that’s a different issue.

This baby, my cousin’s beautiful, happy, silly baby, was such a joy. And I realized how incredibly obsessed I am with her when I woke up this morning. Instead of repinning crafts I’ll never make on Pinterest, I was looking at baby clothes to send to this adorable little muffin. What has happened to me?!

Oh shiznit. I think I’m growing up. Yikes.

I’m not ready to grow up. I still want to live in my own little Kate world, do my own little Kate thing, and be my own little selfish Kate person…for now. Crap! There I go again.


These cupcakes have the honesty comparable to that of a baby: Chocolate Chip Cookie Cupcakes. What you see is what you get. There’s even a cookie on top, for cryin’ out loud! If you don’t like chocolate chip cookies, you will not like these cupcakes. If you don’t like chocolate chip cookies…I can respect that, but…what the heck, man?

In all seriousness, though, these are pretty darn good. Chocolate chip cookies are my favorite, and I turned them into a miniature cake that tastes like you’re eating the dough right out of the bowl (without the risk of salmonella – score!). Tell me how that can be a bad thing.

They’re comfort food, they’re sweet, they totally hit the spot, and they won’t judge your adorable vintage skirt…

…because it’s a cupcake. Come on.

Be honest, you want these.


Chocolate Chip Cookie Cupcakes


2 sticks unsalted butter
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 1/2 tsp vanilla
1/4 cup milk
2 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup chocolate chips

1. Preheat oven to 350 degrees and line muffin pan with cupcake wrappers.

2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

3. Beat butter and sugars together until creamy and pale.

4. Add eggs, one at a time, beating until just blended.

5. Add vanilla.

6. Alternate adding the flour mixture and the milk, starting and ending with flour. Beat until combined.

7. Put about 1 tsp of flour in a ziplock bag with chocolate chips. Shake the bag around to ensure each piece is coated in flour. (This helps the chips from falling to the bottom of your cakes.) Fold chips into batter.

8. Bake for 15-18 minutes, and allow to cool completely before frosting.


1 1/2 sticks unsalted butter
1/3 cup brown sugar, packed
2 tbsp granulated sugar
1 tsp vanilla
1/2 cup flour
2 tbsp milk
2 1/2 – 3 cups sifted confectioner’s sugar

1. Beat butter until creamy.

2. Add sugars and beat until smooth.

3. Add flour and beat until combined.

4. Add milk and vanilla.

5. Add powdered sugar in 1/2 cup increments until desired consistency is reached.

6. Frost!

I used my cookie recipe to make the miniature cookies on top, but I baked them for about 10 minutes, let them cool, and placed them on my cupcakes for an added treat.


And, incase you’ve forgotten, Event Blossom’s blog is kicking butt! It’s full of great craft ideas, as well as tons of products to put that finishing touch on your next party. Look how adorable those striped cupcake wrappers are from the Cupcake MOD Party Kit! The blog has been up for ONE YEAR! Happy anniversary, and congratulations, guys!!

Bon Appétit!


I have a big mouth…ful of PB&J cookies.

Want to play a game? It’s the silent game. Whoever talks first, loses. Ready…go!


Okay, I lose. I’m terrible at the silent game. Always have been, always will be. I’m an over-sharer.

Don’t want to hear my story about my windshield wipers? Most wouldn’t. And although I don’t really blame you, I’ll probably end up shoving that C+ story in your ears anyway.

The thing about me, though, is if you listen to my nonsense stories…like how a child in my neighborhood saw me, screamed, and ran away (for no reason…it was broad daylight!)…I’ll listen to your stories about the brand of mustard you used on the turkey sandwich you made for lunch yesterday. And if I love you…then I will actually care about it. Weird, I’m so, so weird.

But when I stop hearing about your turkey sandwiches, I’ll go into nonsense overload. I’ll ramble. I’ll end up telling someone else about the hilarious thing Kitten did a week and a half ago (she stared at a giant Hello Kitty balloon as if it was an impostor). They won’t care. They won’t acknowledge, tolerate, or humor the obsession I have with my cat. Why? Because they’re not you. And if I may be blunt here, their nonsense is nowhere as interesting as your nonsense.

“Kate…you’re rambling.” <– What you’re probably thinking.

And you’re right. I can’t even try to deny that. But my rambling is the infrastructure of the blog that is Sugar Therapy.

Well that, and these Brown Butter PB&J cookies.

Remember when you were in first grade, and your mom packed your lunch? The contents were typically of the following:
– a good ol’ PB&J
– pudding cup
– veggie sticks
– Capri Sun
– a note, that for some reason, all the girls at the lunch table wanted to hear every day. No? Just me?
Perhaps that’s where my need to share things came from…

These cookies taste like Mom’s peanut butter and jelly sandwiches. I’m not exaggerating. They’re childhood, in the shape of two-and-a-half inch circles.

I had a “take 2” moment while making these. First batch…meh. While they came out the way I imagined: small, bite-sized, and delicious, I decided to add 2 tablespoons of water to moisten the cookies so they would spread a little.

Twas a good decision indeed. I’m sure you’ll agree when you make them and taste for yourself.

Relive your first grade lunch. Tell someone a meaningless story. Eat these cookies. Then tell someone about them, because, you know, that’s what we do.

Brown Butter Peanut Butter and Jelly Cookies

1 1/3 cup flour, sifted
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup dark brown sugar, packed
1 egg
1 1/2 tsp vanilla
1 cup smooth peanut butter
3 tbsp water
Jam of your choice. (Strawberry is always my choice.)

1. Preheat oven to 350 degrees and grease a cookie sheet.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

3. In a saucepan, heat butter over medium-high until it begins to turn golden in color. Once simmering, allow to continue for about 30 seconds, stirring consistently so the butter doesn’t burn.

4. In a large bowl, beat butter and sugars until combined.

5. Beat in egg, vanilla and peanut butter until combined.

6. In two portions, add flour mixture and beat on medium high until combined.

7. Add water, 1 tbsp at a time to moisten.

8. Form 1 1/2 inch balls of dough, and create an indentation with your thumb.

9. Bake for 11-12 minutes and let sit on baking sheet for 2 minutes to set. Transfer cookies to cooling rack.

10. Once cooled, dollop jam in the middle of each cookie.

11. EAT!

Bon appetit! 

Gluttonous and gluten-free!

I was literally trapped in my house today. Well not literally. I know how to open a door. But my car has a flat (second one in a month, mind you), and long story short, I can’t do anything about it until tomorrow. And until about two hours ago, it was super gloomy outside.

My options were these:

1. Watch movies all day. Which I hardly have the patience for.

2. Clean. (haha…yeah, okay…)

3. Staring contest with Kitten.

4. Waste my hours and dollars online shopping.

5. Bake chocolate cookies.

Realistically, cleaning probably would have been the most productive thing to do. But let’s be honest. I’m on spring break. That sh*t ain’t happenin’.

If you’re familiar with my blog, you’re well aware that cookies are my fave.

Well actually chocolate cake is my numero uno, but I’m saving that for…I don’t know, a really great Wednesday or something. It’ll be amazing, and now my mind has officially started fantasizing about a huge slab of chocolate cake with chocolate buttercream. Ooh maybe it has sprinkles too. And a mousse filling! AND STRAWBERRIES ON TOP!!!

That got a little out of control. My apologies.

Cookies. We’re talking about COOKIES today, not cake.

Flourless cookies, actually. Don’t freak. These are made for both the gluten-embracin’ and gluten-avertin’ cookie lover. They are not, however, made for anyone who doesn’t like chocolate. When I say chocolate cookies, I mean chocolately, chocoholic, chocolicious, chocolate cookies. It’s serious.

Believe me when I say that the cookies are about as delicious as…a really good chocolate cookie…

I’m sorry, my creativity really escaped me on that one.

I am definitely glad they turned out so well, because I had to do math to figure this recipe out. And math is the bane of my existence.

I’m a Communications major for a reason.

The few grueling minutes it took me to punch some buttons on a calculator was totally worth it, though.

Just as a side note, because I was seriously amused by this and must share, this batter is SUPER thick. Look:

Right-side up...

Upside-down. I kid you not when I say this picture was taken after the spoon was held this way for about a minute.


At the last-minute I threw in some butterscotch chips. Twas a good decision, if I do say so myself. It’s a nice contrast to the fudgeyness of the cookie, and because I didn’t add a whole lot, it didn’t make them overly sweet, which butterscotch can easily do.

Pour yourself a glass of milk and dunk these in your glass like there’s no tomorrow! Or eat them milk-free, because milk is gross. (In my opinion.)

Flourless Chocolate Butterscotch Chip Cookies
What a mouthful…literally 😉
Sugar Therapy original

2 1/4 cup powdered sugar
1 cup cocoa powder
5 tbsp baking soda
pinch of kosher salt
3 egg whites
3 tbsp vanilla
2 tbsp instant coffee, brewed and cooled
1/4-1/2 cup butterscotch chips

1. Whisk together the sugar, cocoa powder, baking soda, and salt until combined.

2. Add egg whites and whisk until batter begins to thicken.

3. Add vanilla and coffee. Whisk until combined. The batter will be very thick.

4. Stir in butterscotch chips.

5. Chill the batter in the fridge for about an hour.

6. Preheat the oven to 350 degrees, line a cookie sheet with parchment paper.

7. Bake cookies for 8 minutes.

They’re super soft when they first come out of the oven, but you’ll see that they’re crispy on the outside. The best part? They stay that way! Yum.

Just wait a minute or two before transferring them to a wire rack, so they don’t fall apart mid-move. Although if one just so happened to break, I’m sure you’d find something to do with it…you sneaky little gluten-free genius, you.

Bon appétit!

Brookies? Crownies? Whatever, you need these.

I am a girl with simple needs.

I need a cup of coffee (or three) in the morning.

I need big obnoxious gaudy rings.

I need to belt out a Michael Buble song in my car every once in a while, despite how ridiculous I might look to other drivers.

I need to watch sitcoms. Friends, Big Bang Theory, The Nanny, Two and a Half Men, How I Met Your Mother, etc. I don’t know why, but they just put me in such a good mood.

I need big bear hugs. They just make everything better, even if everything is perfectly fine.

I need to talk to my cat like she’s human. You think that’s weird? That’s unfortunate, because you’re missing out on quite an interesting conversation…

I’m going to end up an old cat lady thanks to her.

I need solitary time. Not that I don’t fully enjoy spending time with others, and no, I’m not a sociopath. After discussing this with a good friend of mine, he and I decided it’s an only child thing. We’re selfish sometimes, especially when it comes to our free-time.

I need to see my grandma on a pretty regular basis. The woman is my favorite person. <– That’s a bold statement, people.

I need someone to buy me a ticket to Greece, Spain, Australia, and France. If they wanted to throw the Bahamas in there as well, I would not object. (That’s a simple need…right?)

Oh, and I need to tell you about these brownies…

Chocolate chip cookie dough brownies, to be exact. I made these for a bake sale, and it’s a good thing, too, because I probably would have gone up five pant sizes had they stayed in my house.

I saw this concept on a few different blogs, and thought I’d give it a whirl. These babies are rich. One is more than enough, which is great because:
a.) You [probably] won’t eat them all. And…
b.) You can share them with everyone you know and look totally generous.

It’s a dense, fudgey brownie with an egg-free cookie dough layer on top. You read that correctly, I said egg-free. Which means these fall in the same category as the cookie dough truffles. This is excellent news, because those were pretty fantastic and wildly popular among my coworkers. I can’t decide if I like the brownies or the truffles better. The brownies are like the adult table on Thanksgiving – slightly more sophisticated, full of discussions about politics, modern art, and a few dirty jokes; while the truffles are the kids’ table, where you’re coloring and talking to six-year-old Madeline about how Johnny Johnson is a poo-head. Neither one is necessarily better than the other – they both bring good things to your life. The adult table will expand your knowledge about the world and make you a more well-rounded person (minus the dirty joke part). Madeline reminds you that simple things like coloring and gossiping about boys is pretty damn fun. And that “poo-head” is actually a fairly decent insult.

For today, let’s sit at the adult table. It’s fun there, I promise! 🙂

Chocolate Chip Cookie Dough Brownies

5 ounces of unsweetened chocolate, chopped
1 cup unsalted butter, melted
2 1/4 cup dark brown sugar
4 eggs
3 tsp vanilla extract
1 cup plus 2 tbsp flour

1. Preheat the oven to 325 degrees, and grease a 9×13 pan.

2. Melt the chocolate in a double-boiler or in a heat-proof bowl over a pot of boiling water. Make sure to stir the chocolate frequently to prevent burning. Set aside to cool slightly.

3. Combine melted butter and brown sugar in a medium bowl.

4. Mix in eggs and vanilla.

5. Stir in melted chocolate until even.

6. Add flour, and mix in until it is just combined. Don’t over mix because this will change the consistency of your brownies.

7. Pour batter evenly into the greased pan, and bake for 25-30 minutes, or until a toothpick comes out clean.

8. Allow brownies to cool completely.

Cookie Dough:
3/4 cup unsalted butter
3/4 cup dark brown sugar, packed
1/2 cup granulated sugar
3 1/2 tbsp milk (any kind, doesn’t matter)
2 1/2 tsp vanilla
1 3/4 cup flour
1 cup mini chocolate chips
1/2 cup toffee bits

1. Using an electric mixer, combine the butter and sugars in a large bowl.

2. Mix in the vanilla and milk until just combined.

3. Add flour 1/4 cup at a time, mixing well after each addition until all the flour is thoroughly incorporated into the batter.

4. Stir in the chocolate chips and toffee.

5. Sparingly sprinkle toffee bits over the brownies, and lightly press them into the top.

6. Spread the dough over the cooled brownies, making sure to evenly distribute to all four corners.

7. Chill in the refrigerator for 4 hours or overnight. (The cooler the brownies get, the easier they will be to cut.)

8. Try one. Die of happiness.

So let’s see, to sum up: These brownies help you stay thin, make you look fantastically selfless, and will probably get you a few extra friends who will think you’re a genius for giving them a way to eat cookie dough without getting sick. If that isn’t good enough logic for you, let me put it this way…

You need these brownies in your life. It’s that simple.

Bon appétit!

Have your cake and eat it too…with cookies…and peanut butter.

I did something fabulously sinful.

It was dirty.

It was wrong.

It was down-right filthy.

I want to tell you about it, but even the thought of it makes me blush.  Brace yourselves, and cover your children’s eyes…

What the h-e-double hockey sticks is this?!  Well for starters, it’s a cupcake…duh.  More questions?  No problem, I have answers.

Yes, that’s a chocolate cupcake.  Yes, it’s filled with peanut butter cookie dough, and yes, that’s cookies n’ cream cream cheese frosting.  Your questions are oddly specific – smarty pants!

I’m in love with the idea of filling cupcakes. As if cupcakes weren’t great enough on their own (which they totally are), some genius had to go along and just cut a hole in one and put more sugary goodness inside!  Man, I wish I was that innovative.

Boom.  It’s like magic.  Corer goes in, twist, the cupcake comes out.  Looking for a cupcake corer?  You can find one at Williams-Sonoma.  You can find one elsewhere, but if you get it there you also get to browse around at all of the nifty things they have!  Win.

This cupcake is simple – if you like Oreos, you’ll enjoy this.  If you like peanut butter cookies, you’ll enjoy this.  If you like chocolate cake, you’ll enjoy this.

I’m only keeping your marvelous taste buds in mind when I make these things, you know.

The chocolate cake recipe is easy as pie.  The cookie dough isn’t really cookie dough (for baking) at all, considering it doesn’t contain any of the stuff that will make you sick if you eat it raw.  So if you’re feeling hungry during baking (which, hellooo, always happens), you may nibble.  What am I saying?!  Was I just rationing your cookie dough intake?  I’m sorry.  Don’t nibble…you can munch. By the spoonful, if you feel so inclined. (Not by the handful though, let’s keep it classy, people!)  I won’t judge you.  I’ll just grab a spoon and help you polish the bowl off.  Then I’ll go halfsies with you at the grocery store when we’re buying new ingredients to remake the dough.

Do I sense a vicious cycle?  Nahhh.

Well okay yeah maybe a little bit…

Peanut Butter Cookie Dough filled Chocolate Cupcakes with Peanut Butter Cookies n’ Cream Cream Cheese Frosting

Chocolate Cupcakes
recipe slightly adapted from Organic and Chic

2 1/4 cups flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
2/3 cup veggie oil
2 tsp apple cider vinegar
1 tbsp coffee
2 cups cold water

1. Preheat the oven to 350 degrees and line cupcake pans.

2. Sift the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Set aside.

3. Whisk vanilla, oil, vinegar, and water in a separate bowl.

4. Slowly add the wet mixture to the dry, being careful not to overmix. It is not a thick batter that most recipes produce. This is a-okay.

5. Fill cupcake liners 2/3 full, and bake for 20-24 minutes, or until an inserted toothpick comes out clean.

6. Cool the cupcakes in the pan for 5-10 minutes, then transfer them to a wire rack and allow them to cool completely. Place them in the freezer until you’re ready to assemble.

Peanut Butter Cookie Dough

1 stick (1/2 cup) unsalted butter
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/3 cup + 1 tbsp sugar
1/2 cup packed brown sugar
2 tsp vanilla
2-3 tbsp peanut butter (to taste…if you really like peanut butter, like me, you’ll use 3ish going on 4.)
1 tbsp Oreo crumbs (finely ground)

1. Cream butter and sugars together until fluffy.

2. Beat in peanut butter, and stir in vanilla.

3. Whisk flour, baking powder, salt and Oreo crumbs until thoroughly combined.

4. Pour dry mixture into the wet mixture, stirring until completely combined. Feel free to add chocolate chips or larger cookie chunks if you’re feeling extra indulgent.


1. Core the frozen cakes using a cupcake corer or small spoon.

–> Why frozen? Less crumbs and easier to handle. Plus really cold chocolate cake is heavenly. And what else are you going to do with those miniature cylinders of cake? Throw them out? I’ll disown you. Just kidding, I could never do that. But I will give you the silent treatment for a good 5 minutes. Oh yes, I’ll go there.

2. Transfer the cookie dough to a frosting bag or ziplock bag and cut a small bit off the corner of the bag, as if you were about to frost a small cupcake.  The hole should be about the size of a dime.

3. Squeeze dough in the center of the cupcakes until they’re full. You’ll know when that is, because it will start to overflow at the top. After a few you’ll get a feeling of when they are full and you’ll have less spillage (not that a little overflow of cookie dough is a bad thing).

Peanut Butter Cookies n’ Cream Cream Cheese Frosting
(this is enough to liberally frost 24 cupcakes)

16 oz cream cheese
5 tsp vanilla extract
3 1/2 – 4 cups confectioners’ sugar
1 tbsp peanut butter
1/2 cup crushed Oreos

1. Beat cream cheese, peanut butter and vanilla until combined.

2. Add confectioners’ sugar and beat just before you’ve reached desired consistency.

3. Add crushed Oreos and combine on high until thoroughly combined and frosting is a thick consistency.

4. Do yo thang and frost them cupcakes!

Bon appétit!