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What’s for Dinner: Chocolate Chip Cookie a la Mode

For my parents’ 30th anniversary last night, for the dessert, I made this individual sized chocolate chip cookie [mini pie sort of things] that I served with french vanilla ice cream. A la mode means to be served with a scoop of ice cream.


Click here for my homemade chocolate chip cookie recipe. I baked them in a muffin pan, in a preheated 325 degree oven for about 15 minutes.

To garnish? Drizzle chocolate syrup or hot fudge on top followed by a sprinkle of walnuts.

Click here to see the recipe for the chicken and roasted potatoes if you missed it yesterday.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chocolate Chip Cookie Cheesecake

Cheesecake and chocolate chip cookies are pretty high on the list of “my favorite desserts”. Here are a few other variations I have done as well: my chocolate chip cookie dough cheesecake and chocolate chip cheesecake.

What I did today, instead, was use cookie as the base of the cheesecake [crust], and put chocolate chips in the filling portion along with the little leftover cookie dough batter. Just mix it right in. 

It was pretty much a chocolate chip cookie cheesecake…yum!

What you need:

  • Your favorite cookie dough recipe or store-bought cookie dough.
  • 2 [8-ounce] packages of cream cheese, softened/room temperature
  • 1/2 cup of sugar
  • 2 eggs
  • 2 and 1/2 teaspoons of vanilla extract
  • [about] 2/3 cup of milk chocolate chips

What I did was:

  1. Preheat your oven to 325 degrees. Spray your springform pan with non-stick cooking spray as an extra precaution.
  2. Make your cookie dough using your favorite recipe or use a pre-made dough/log [let it come to room temperature]. Press the chocolate chip cookie dough down into the base of your springform pan.
  3. To make the filling, in a large mixing bowl, combine the cream cheese, sugar, eggs, and vanilla extract.
  4. Add a cup of milk chocolate chips [and any left over cookie dough batter you have] and mix. Tip: to keep your chocolate chips from sinking to the bottom, toss them with about a teaspoon of flour.
  5. Transfer your filling to the spring-form pan on top of the cookie dough base.
  6. Bake in your preheated oven for about an hour.
  7. Optional: for presentation purposes, if I was serving this to guests, I’d melted milk chocolate chips and drizzled that on top of the cheesecake before serving it.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chocolate [Football] Cake

I wasn’t planning on making anything for the Super Bowl party my brother’s were having last night… but the night before I just couldn’t help myself and started brainstorming ideas.

Since my brother’s were ordering food, I narrowed it downto desserts and finally decided to make a cake. It had to be a football-related cake [it was the Super Bowl afterall] but I didn’t have a football-shaped baking pan.

So what I ended up doing yesterday afternoon was: making the football shape on my own using my round spring-form baking pan.

I used my homemade vanilla cake recipe and added 1/4th cup of cocoa powder to the batter to make it a chocolate cake. I baked it in a preheated 350 degree oven for about thirty minutes. There was just enough batter left to make five cupcakes that I baked for about 15 minutes.

Tip: After letting the cake cool, what I did to make the football shape out a circle cake was: cut a two inch strip of the cake out down the center of the cake [cut less if you are using a smaller pan]. Move the two semi-circles to whatever you will use to serve the cake on. When you connect the two semi-circles, it is now in the shape of a football!

I used store-bought milk chocolate frosting to frost my homemade cake. I have vowed to never make homemade frosting until I can get a Kitchen-Aid stand-mixer.

Tip: whenever I frost cakes, I line the bottom of the cake with small pieces of parchment paper [easier to remove than one large sheet] so the bottom and edges look clean at the end and avoid a big mess.

After frosting it, all that is left is to decorate the top of the cake with the details of a football.

Another tip: I took coconut flakes and dyed them green to make “grass” to put around the football cake.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chocolate Cake [with Rolo]

This year, for Ayaz’s birthday I made a Chocolate cake with chocolate frosting. I then decorated the top with rolo candies and drizzled caramel on top.
Last year? I made the M&M and Kit-Kats cake.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chocolate Chip Squares


One of my favorite desserts [and one of my go-to desserts] are my Seven Layer Bars. Today, I did a very simple version of that by just using chocolate chips– not nuts, coconut flakes or peanut butter [for my picky brother!]

What I used:

  • 2 and 1/2 cups [approximately] of graham cracker crumbs
  • 1 [14 ounce] can of condensed milk
  • [about] 1/2 to 3/4 cup of mini [semi-sweet] chocolate chips
What I did was:
  1. Preheat your oven to 350 degrees.
  2. I took the graham crackers and put them in a large ziploc bag and crushed them (you can also just get the crushed graham crackers). Once it is all crushed, mix the graham crackers with the melted butter well (I did it with my hands because it was the easiest way to mix it and keep it from clumping).
  3. I used a 9 by 13 dish to make this in (spray with non-stick spray). So in it, I put in the graham cracker mixture and pressed it in well covering the whole bottom of the dish in a thin even layer.
  4. I sprinkled mini chocolate chips all over the graham cracker layer.
  5. On top of the chocolate chips, I evenly poured a can of condensed milk all over.
  6. Bake in your preheated oven for about 20 minutes. Once it comes out of the oven, let it cool before cutting them into bars/squares.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Not Baked Nutella Cheesecake

Yesterday I made a [not baked] Nutella cheesecake [pie] type of thing.

It’s a super easy [as always] dessert to make and it was a crowd pleaser [young and old]. The best part? it takes mere minutes to put together!

What I used:

  • Oreo pie crust [store-bought or homemade]
  • 1 [8 ounce] package of cream cheese, softened
  • [about] 2/3 cup Nutella
  • 1 (8 ounce) contained of cool whip, softened [more if you want to decorate the top like I did]

What I did was:

  1. Mix your softened cream cheese and nutella together until they are well combined.
  2. Fold in the cool whip, making sure it is incorporated in well [and there are no white streaks visible].
  3. Transfer your mixture onto your Oreo pie crust.
  4. This part is optional, but if you want to garnish the top like I did: use whip cream to decorate and add chocolate shavings or grated chocolate on top. Adding chopped hazelnuts would be the icing on the cake!
  5. Refrigerate for several hours before serving.

By the way, you can see my [baked] version of my Nutella cheesecake by clicking here!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Homemade Oreo Truffles


Back at the end of August, when we had the party at our house, Nadia made and brought her homemade Oreo truffles [that she had mentioned to me in the past several times]. It was my first time trying them, and let me tell you: absolutely delicious. I may or may not have consumed most of them…

I asked her how she  made them, and for some reason or another didn’t get around to making them until today.

Making Oreo truffles at home are incredibly easy [not good for someone like me who has a major sweet tooth], and take no time at all. Although there are a few steps involved.

Not only is it easy to make, but only requires three ingredients.

What you need is:

  • Oreos [or any cream filled chocolate cookies]
  • 1 [8 ounce] package of cream cheese, softened
  • 2 [7 ounce] containers of Bakers dipping chocolate [milk chocolate]

What I did was:

  1. Take about 4-5 Oreos and finely crush them [in a food processor]. Set aside for later: you will use these to sprinkle on top of the truffles.
  2. Finely crush the rest of the Oreos [in a food processor]. Add your cream cheese and mix the two ingredients until they are combined well.
  3. Line a baking sheet with parchment paper.
  4. Take about a teaspoon of the mixture, roll into a “ball” and lay on the baking sheet. I made 36 truffles, but quantity will vary and depend on the size you roll the truffles into. When the baking sheet[s] are full, set it in the refrigerator for about 10-15 minutes so they are easier to work with. Once you take them out of the fridge, they will be easier to roll them into balls if you couldn’t before because of the gooey texture.
  5. Melt the dipping chocolate as per instructions. It took about 90  seconds to melt for me I’d say.
  6. Using two teaspoons [or a toothpick], dip each of the balls in the chocolate, and lay back on the lined baking sheet.
  7. Immediately sprinkle them with the Oreo crumbs you set aside before. Tip: sprinkle the truffles right away because the dipping chocolate hardens fairly quickly. Don’t wait to do this part at the end once all have been coated.
  8. The truffles can be eaten right away [which is  of course, what I did], but I’d set them back in the fridge to firm a little more.
I used a food processor for everything, but you could just as easily crush the cookies in a ziploc bag and then just mix the cream cheese and Oreos together.


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Frozen Oreo and Chocolate Pudding Pie


Early November, I made a frozen Oreos and Chocolate Pudding Pie… yum!

I made this one frozen, because without a second thought I put it to set in the freezer instead of the fridge in the chaos… but it would be just as good [and I plan to try it next time] cold, but not frozen.

You need:

  • Oreo pie crust [store-bought or homemade]
  • 2 [small] packages of instant choco­late pudding
  • 2 + 1/2 cups of milk
  • Oreos
  • Cool whip container [large container]

What I did was:

  1. Combine the milk and pudding mixes and mix well. Add about half of the cool whip and fold until the mixture is a smooth and consistent color.
  2. Pour about half of the pudding on top of the pie crust.
  3. Add a layer of Oreo cookies on top before adding the rest of the pudding.
  4. Freeze until set [or overnight] before decorating the top with the rest of the cool whip. And more Oreos.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Blackberry Cobbler

I’ve done Blackberry Crumble Bars in the past, and early November I made something similar: a blackberry cobbler.

What you need is:

  • 1 stick of [unsalted] butter
  • 1 cup of sugar
  • 1 cup of self-rising flour
  • 1 cup of [1%] milk
  • 2 cups [fresh] blackberries

To make the Blackberry Cobbler, what I did was:

  1. Preheat your oven to 350 degrees.
  2. Mix together your sugar, flour and milk.
  3. Melt your butter in a microwavable dish. Combine your butter with the other ingredients and mix it well.
  4. Pour your batter into your baking dish. Sprinkle blackberries over the top of the batter. Sprinkle a little extra sugar over the top.
  5. Bake, in your preheated oven, for  about 50 minutes [or until golden brown].

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Kulfi

Very similar to the mango ice cream ingredients, and just as easy. Once again, you just pretty much combine the ingredients, and freeze!

You need:

  • 12 ounce whipped cream
  • 1 14 oz condensed milk
  • 1 evaporated milk
  • 1 bread, grinded
  • Almonds and Pistachios, to taste, grinded.

For the almonds and pistachios, for the above quantities, I’d say I used about 3/4 cup of each.

Mix everything together and freeze. Either in Popsicle molds or something similar. 

Tip: if it’s being made for a party, we divide them into small singled-serving-sized cups before freezing for convenience. It’s easy to serve, and eat!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.