Dark Chocolate White Chocolate Chip Cookies

These past few weeks I’ve been going through a bit of a chocolate crisis. As a self proclaimed chocolate addict with a quite unfortunate allergy to most types of chocolate, I was absolutely distraught when I learned the one brand of chocolate chips I can actually eat were on backorder in DC. I tried to compensate by making chocolate chip cookies with a chopped up semi-sweet baking bar to fill my cookie dough void, but it was just too much work and too much of a mess. Finally, I had my mom search RI stores high and low for my chips and she thankfully found some! While I waited for them to ship, I realized I couldn’t wait any longer and that I couldn’t go a week surviving off of just cupcakes; I needed cookies (and cookie dough)! The answer came in the form of white chocolate chips, which were still fortunately plentiful at my local Whole Foods. After a few quick online searches, I found some recipe inspiration and was ready to get baking.


For a cookie to be good, it has to taste good raw and cooked, warm and cool. I LOVE cookie dough, and when I made these, the dough was so amazing, I ate half the bowl. The secret to perfectly smooth textured cookie dough is whipping the ingredients full force and partially melted butter. I let most of the stick remain softened, but use the microwave to allow about a quarter of the stick melt to liquid. The result is fantastic. I don’t know if I’m ashamed or proud to admit that I finished the whole batch of cookies in 24 hours (2 days). They were THAT GOOD!

To make these cookies you will need:

1 stick butter

1 cup sugar

1 egg

1 1/2 tsp vanilla extract

1 cup flour

1/2 cup dark chocolate cocoa power

1/2 tsp baking soda

1/4 tsp salt

5/6 cups white chocolate chips

When I bake, I modify the original recipes to have more vanilla, cocoa or other ingredients to ensure the best taste so if you decide to recreate these cookies, keep in mind that you should not add a heaping cup of anything and stick to the measures outlined here.

Begin by preheating your oven to 350 degrees. Cream the butter and sugar before adding the eggs and vanilla. Take time to beat these ingredients together until they rise and are fluffy and smooth. Next, add all the remaining powder ingredients and beat thoroughly before finally adding the chocolate chips. The dough itself is so good but the cookies are just as yummy.

Drop chunks of batter onto a baking sheet or parchment paper and bake for 8-12 minutes. After the appropriate time, the cookies will still look soft and not done in the oven but if you lead them in longer, they will burn. They should be spongey in texture when they come out because as they cool, they also set and finish cooking. Keep in mind that they do taste better cool so if you typically save the dough in the fridge and make cookies one as a time as needed like I typically do, I highly recommend baking them all at once; they won’t last that long anyway!


Double Dark Chocolate Toffee Almond Brownies

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Oh. My. Goodness. These brownies are amazing!!! When I originally found this recipe here, I knew I had to recreate them. I adapted and slightly modified the recipe and believe me when I say these are amazing… so amazing that I ate the entire batch by myself in four days… oops!

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The brownies are cakey and dense in texture. The batter is insanely good too, if you don’t mind ingesting raw eggs. The brownies are filled with bits of chocolate and toffee and are topped with more toffee and crunchy chopped almonds. While I usually prefer my brownies without nuts, the almonds add something to the flavor while also adding protein, SO HEALTHY!!!

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To make the brownies you will need:

1 stick of butter (1/2 cup)

1 1/8 cups granulated sugar

2/3 cups dark cocoa powder (I use Hershey’s Special Dark)

½ tsp baking powder

½ tsp salt

¾ tsp vanilla extract

2 large eggs

¾ cups flour

3/4 cup chocolate chips

Around 1 cup toffee bits (divided)

1/3 cup unsalted almonds (chopped)

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Preheat the oven to 350 degrees. Either grease your brownie pan or line it with wax paper.

Chop the almonds into coarse bits and set aside.

In a medium-sized pan over low heat, melt down the butter before adding in the sugar. Stir until a smooth, glossy liquid mixture forms but don’t let it boil.

Remove the pan from heat and mix in the cocoa, baking powder, salt, and vanilla. Next, beat in the eggs, making sure you don’t get any shells, until the batter is smooth. Then, add the flour, a heaping measure of chocolate chips and a heaping half cup of the toffee bits. Mix until the batter is combined.

Scoop the batter into the pan. It should be very thick, almost tar like in texture.

Artfully sprinkle a heaping quarter cup of toffee bits on top of the batter along with the almonds you chopped earlier and pop the brownies into the oven!

Lick the pan as the brownies bake for 30 minutes. Let them cool off a bit and enjoy! They taste great warm when fresh but better served at room temperature in the days following. The also keep in the freezer extremely well!

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Donut Day


Happy National Donut Day! I celebrated by picking up a half-dozen of Allie’s Donuts to bring home plus some extras to eat in the car, they’re just the best! I made sure to coordinate my first donut of the day with my outfit; did you really celebrate Donut Day if you didn’t twin with your donut? I think not. Whoever came up with the idea for this holiday is simply genius, it’s definitely on my list of favorites.

Couple of Cuppies


Hello, my name is Cashel Koski and I’m a cupcake addict. Living in D.C. this past year has only fed my addiction. I’ve made countless trips to Georgetown Cupcake and Baked and Wired, sometimes centering my entire day around the excursion. I always look forward to the first of every month so I can rush to Georgetown Cupcake and sample their monthly flavors. I’m even planning on metro-ing all the way to Bethesda just to try a chocolate toffee cupcake… the obsession is real.

Every time I went to Georgetown for cupcakes, I’d pass by Pie Sisters on M Street. Don’t get me wrong, I love a good pie, but cupcakes will always be my top priority. A few weeks ago, I was scrolling through a D.C. food Instagram page and saw these delicious looking pies in the form of cupcakes. I immediately clicked on the photo to read the geotag which referred me to none other than Pie Sisters.

Last Friday, I was planning on heading to Georgetown and probably picking up some Baked and Wired on my way home since I’d forgotten to place my order for Georgetown Cupcake in advance to skip the line. However, as I walked by Pie Sisters, the memory of the delicious looking Cuppies came to mind. I was feeling a bit hungry, so I headed in, “just to look” I said. The inside of the shop was furnished impeccably and had a homey feel, complete with bouquets of fresh flowers on nice wooden tables. The girl working behind the counter was very friendly and helpful. As I peered through the case at various pies, I made a mental list of all the flavors I wanted to try, chocolate pecan, vanilla cream, s’mores, jumble berry, cookies n’ cream (chocolate cream), and apple caramel. I forced myself to narrow it down to two and ended up walking out with the latter. I fully intended to hold off until after dinner to eat the cuppies, but the chocolate cookies and cream started calling my name ten minutes after leaving Pie Sisters.

I’ve never had better chocolate cream pie in my life. The crust was delicious, and when I say this, believe me since I usually hate pie crust and absolutely refuse to eat it. The whipped cream on top was sweet and firm while the Oreo dust and chocolate chips added some more sweet flavor. The pudding was smooth and rich, clearly made from scratch.

The Apple Caramel was slightly less stellar. The apples weren’t caramelized and there was too much sugar on top which prevented me from tasting any hint of caramel. The crust was delicious however… I just don’t think I’d order this cuppie again.

Overall, Pie Sisters was a total hit. The idea of a cuppie (cupcake x pie) is so clever and delicious. From the shop to the service to the incredible pies, I can’t wait to go back!