More Brownies!


Can we have a little celebration right now, please? S and I have officially crossed the finish line of our four year marathon-I’m talking about undergrad! Everything is submitted: exams, posters, theses, and assignments are done done done! What’s that? There’s more school coming up soon?? That’s alright, let’s pretend that’s not true, have a brownie, and then take a loooooong nap!


I made Peanut Butter White Chocolate Brownies-come on now, just judging by the name, you know it will make you giddy with joy! The peanut butter and chocolate combination is a classic, but when you add mini white chocolate chips, vanilla ice cream, and a warm caramel sauce, it becomes a magical experience. Image

The brownie recipe and overall inspiration is from a blog called Culinary Concoctions by Peabody, and the caramel sauce is modified from Smitten Kitchen’s Salted Caramel, which I had made for the Caramel Brownies a few weeks ago.


This dessert was the perfect reward for getting through the ordeal that is exam season! Now that this time in our lives is coming to an end, moving on to the next chapter is both scary and exciting. New adventures, new places, new people!


Just to let you know, there won’t be a post next week, but we will be back in two weeks. Don’t be too devastated! 😛

Thanks to V for the stunning photos!

Have a wonderful week, and see you soon!



Chocolate-Peanut Butter Peanut Brownies

4-5 oz unsweetened chocolate, chopped finely
¾ cup unsalted butter
1 ½ cups granulated sugar
½ cup brown sugar, lightly packed
½ cup peanut butter
3 eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ cup unsalted peanuts, coarsely chopped or white chocolate chips

Preheat oven to 350F.

Spray a 9-x-13-inch pan with baking spray, or butter and flour it.

Using a double boiler, melt together the unsweetened chocolate and butter. When both are melted, remove from boiler and whisk together to blend chocolate and butter fully. Whisk in brown sugar and peanut butter until fully incorporated. Set aside.

Using a stand mixer (or a large bowl and an electric hand mixer) with the whisk attachment on medium speed, whisk together the eggs and granulated sugar until eggs become pale in color, about 2 minutes.

Add the vanilla and beat for another 30 seconds.

With mixer turned off, pour chocolate/peanut butter mixture into the mixing bowl. Mix together on medium speed until chocolate/peanut butter mixture and egg mixture are fully incorporated.

Remove bowl from mixer. Add flour and stir using a wooden spoon. You could keep it in the mixer, but I find if you do this step by hand you tend not to over mix. You want to make sure the flour is fully incorporated but not over mixed. Fold in chopped peanuts if using.

Pour into prepared 9-x-13-inch pan and bake for 30-35 minutes, or until a wooden skewer or sharp knife comes out with a few fudgy crumbles stuck to it.

Caramel Sauce

Modified from Smitten Kitchen

1/2 cup granulated sugar
4-6 tablespoons unsalted butter

1/3 cup heavy cream

In a medium, dry saucepan over medium-high heat, melt your sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, if should be a nice copper color; if not, cook until it is. Remove from heat and stir in butter. It may not incorporate entirely but do your best. Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.


Strawberry Crisp

Hey there! It’s finally getting warmer outside and with the warm weather comes all the wonderful berries, perfect for baking. This week I had some strawberries (from Costco, these things are seriously on steroids of some sort) and decided to bake a quick crisp. This probably took 5 minutes to put together, 45 minutes in the oven, and that’s it. So, here’s all you need to do.

Half a cup of oats, brown sugar, and flour. Mix with a quarter cup of butter or margarine. Put half of this mixture into your pan (no idea why I used a pie pan, it seemed like a reasonable size).

IMG_3509Coat your berries in sugar. This much was probably excessive… but hey, it accidentally (?) slipped out.

IMG_3510Top with the remaining flour, oats, brown sugar mixture.

IMG_3511Bake at 350F for 45 minutes.

IMG_3513And enjoy its simple beauty 🙂 This would have been much much better with some vanilla ice cream, but I didn’t have any at home. Oh well, next time.

IMG_3517Hope you are doing wonderfully! Enjoy the spring weather (if it’s nice wherever you are).

– S

Peanut Butter Nutella Cookies


Life is all about small joys. Little things that make you smile or feel grateful for your blessings. The moment when your favourite song from back in the day comes on the radio, or when you and your best friend randomly start talking in weird voices/accents, and break out into laughter as you realize that no one else would understand the hilarity of the situation. Sometimes, you don’t need anything huge and complicated, sometimes a simple Peanut Butter Nutella cookie with tea is the perfect ending to a perfect day.


I came across these cookies on a blog called Little B Cooks, and the moment I saw them I knew I had to make them for my brother. He loves peanut butter and Nutella, so putting the two together in cookie form just makes perfect sense!


This recipe is pretty straight forward, with a peanut butter cookie base, and some Nutella drizzled in throughout the dough. I would recommend making smaller cookies than I did, just because they would look so much cuter than bigger ones. If you’re in the mood to throw in some extra calories, you could make mini sandwich cookies with nutella buttercream filling.

My family loved these cookies soooo much! I hope you try them out, and let us know how they turn out!


As things are getting a little bit hectic with exams and life in general, our posts will not be weekly for the next little while, but do come and check up on the blog whenever you get a chance!

Thanks for spending some time with us, we’ll see you when we see you! Enjoy the small joys in your day!


Peanut Butter Nutella Cookies (makes 18 cookies)

Recipe from:

1/2 cup brown sugar
1/2 cup white sugar
3/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 tsp vanilla
1 egg
1 & 1/2 cups flour
1/4 tsp salt
1/2 tsp baking soda
1/3 cup Nutella

In the bowl of an electric stand mixer add both sugars, peanut butter, butter, vanilla and egg and mix until smooth and creamy.  In a separate small bowl whisk together the flour, salt and baking soda.  Gradually add the flour mixture to the wet ingredients, mixing until just combined.  Add the Nutella and using a knife swirl it into the batter.  Refrigerate for 15 minutes.

While it’s in the refrigerator, preheat your oven to 350 and spray 2 cookie sheets with cooking spray.  When the dough is done chilling, scoop about a 1/4 cup of dough out and roll it into a ball and place on cookie sheet (no more than 12 on a cookie sheet).  With a fork, press down gently on each cookie to flatten it a bit and to give it the cookies a nice pattern on top.  Bake for 12-15 minutes.