Chocolate Crunch Bars

I think we all know that I loooove 3 ingredient recipes.

So, I was super happy to come across this one that only included Rice Krispies cereal, melted chocolate and flakey salt.

All I had to do was melt the chocolate (1 1/2 bags of chocolate chips) and mix in the Rice Krispies (2 1/2 cups).

I poured the mixture into a baking pan lined with parchment paper.

I placed the baking dish into the fridge for about an hour until the mixture hardened and set. Once it was ready, I sprinkled some of them with flaky salt (although I didn’t sprinkle them all because I didn’t think it would need that flavor).

The consistency was just like a Nestle Crunch Bar and was perfectly sweet. The ones that did have salt on them were good but I didn’t think it was a needed ingredient.

Will definitely make these again!



Espresso-Chocolate Shortbread Cookies

I hope everyone had a wonderful Easter!

Our family friend, Gretchen, makes these delicious Espresso-Chocolate Shortbread Cookies and it was requested that I try out her recipe for our Easter dinner! I love trying people’s recipe’s – especially those from people I know but I can’t say that it doesn’t make me a little nervous!

The first step was to dissolve the instant espresso in boiling water and then let it cool.

While the espresso cooled, I began the cookie dough by combining powdered sugar and butter until it was smooth.

After adding the vanilla, I mixed in the espresso and then the flour making sure that I didn’t beat it too much – just mixing until the flour was incorporated.

The recipe called for chopped bittersweet chocolate or mini chocolate chips. I could not find bittersweet chocolate or mini chocolate chips for the life of me so I used regular, semi-sweet chocolate chips.

The next part is a cookie making process I’ve never done before but I liked it! I moved the dough from the bowl into ziplock bags (I didn’t have one ziplock back that was big enough so I had to separate it out into smaller ones.  Once portioned out, I rolled the dough out, flipping it occasionally. I then placed the cookie dough in the fridge for two hours.

After the two hours were up, I slit open the bags and measured out 1 1/2 inch squares.

Before baking them, I poked two sets of holes into each cookie with a fork.

The cookies baked for about 20 minutes and I rotated them in the oven half way through. They came out looking pretty good and while they were cooling I sprinkled powdered sugar over them, which is an option step to the recipe.

These were soooo delicious and they came out really well! I am so glad that I go to try Gretchen’s famous recipe and will definitely be making them again!



Chocolate Mug Cake

Fridays are for chocolate! 

If any of you are like me, you’re exhausted by Friday and the thought of dirtying a ton of dishes and waiting a long time for a dessert is daunting. That’s why I was so thrilled that this mug cake worked.

All I had to do was put the ingredients into a mug and stir them together. The ingredients were the same as they would be for a regular sized cake minus the eggs.


Once combined, I microwaved it for 2 minutes. I was honestly a little skeptical about this but I was pleasantly surprised when it came out.

It was actual cake and it tasted pretty good!! This is a perfect dessert if you’re baking just for yourself or if you don’t want to exert too much energy. I will definitely be making more of these!



Heavenly Chocolate Cake


Chocolate cake!

Chocolate birthday cake!

Not everyone knows that I’m a baker in training and when they find out, it’s a big surprise and sometimes when they find out they want me to bake for them! That’s what happened when Jade’s dog walker’s discovered my Sweetly, Simona Instagram account.

Jade is lucky enough to have an amazing dog walker, Andrew, who’s girlfriend, Scarlett also walks dogs & has taken care of Jade many times. Scarlett discovered my baking account right around the corner from Andrew’s birthday so, she asked me to make a very chocolatey cake!

I chose the Heavenly Chocolate cake recipe from the Mary Berry cookbook.

For this cake, I decided to use a springform pan. I did this mostly because of the fact that the recipe specifically called for a deep cake dish. The springform pan was the deepest I had and I figured springform couldn’t hurt! I cut a piece of parchment paper to put at the bottom of the pan and sprayed the inside of the pan with coconut cooking spray.

I was really excited because I got to use my baking scale!

I then had to melt chocolate with butter. I didn’t have the right sized bowl to fit over the pot of boiling water so I placed a colander at the top of the pot and put the bowl of chocolate inside that. It may have been unconventional, but it worked!


I put the chocolate aside to cool and mixed the egg yolks and sugar until they were a light yellow color and fluffy.

Once the chocolate was cooled, I poured it into the fluffed egg and sugar mixture and carefully mixed it together. I used the gentle folding technique that I learned at my Sur La Table cooking classes and tried my best to go as slowly as possible.

Once combined, I added the flour and ground almonds and again, gently folded together.

In my stand mixer, I beat the egg whites until they were “stiff but not dry”. Honestly, I wasn’t entirely sure what that meant, but beat the eggs until they could form a peak but still had moisture. That seemed about right. I added it to the batter and stirred together carefully. I poured the batter into the pan and put it into the oven for 50 minutes.

After 50 minutes, the cake was perfectly well done and smelled so chocolatey! The original plan had been to make this cake twice that night. I was going to make the birthday one for Scarlett & Andrew and another for Ward/the office. However, when the cake came out, it was much thinner than Mary Berry’s. So, the second cake ended up being my second layer for Scarlett & Andrew’s cake. It was meant to be!

I let the cakes cool for a long time, wrapped in Saran Wrap, in the fridge. As everyone knows, I have very little patience with cooling baked goods, so I made a point of getting these out of my sight for multiple hours while they chilled.

At some point in the cooling process I made the frosting.

I melted the butter in a pan and then added the cocoa powder and milk.

Once combined, I sifted the powdered sugar into the mixture.

Right off the bat, I knew I would have to make more frosting. There were two reasons for this. The first being that I knew right away that there wasn’t enough. Secondly though, I didn’t like how it looked and it was super thick. I decided that this first round would be my base coat on the cake and that I’d make a second bath for the top coat.


I didn’t have time to photograph the making of the second batch of frosting but it came out much thinner and lighter. Phew! I covered the first layer with this new frosting and then added sprinkles because…. birthday cake!

I obviously didn’t get to take a bite of this, but Scarlett & Andrew both said that it was super tasty and that they ate the whole thing in just a few days! Yes!



Chocolate Covered Strawberry Brownies

My family and I have decided to seriously start eating well and working out.

So you can imagine how hard baking around that has been. I’ve done a good amount of research and I’m going to be integrating healthy (or rather, healthier) baked goods into what I do. Don’t worry though, there will still be a good amount of good ol’ fashioned baked goods with full sugar and real flour!

For my first attempt at a healthy dessert, I decide to try these Paleo Chocolate Covered Strawberry Brownies.

I had to buy some special ingredients for this (like coconut sugar and almond flour) but it looked like a pretty simple recipe.

I started by lining a cake pan (how is it that I still don’t own a square brownie pan??) with tin foil and then sprayed it with cooking spray (my favorite is this coconut spray).

In a large bowl, I combined the coconut oil, coconut sugar, cocoa powder, and salt and microwaved it in bursts of 30 seconds. Once the coconut oil was melted enough, I stirred it all together to combine and to ensure the coconut sugar was dissolved. Once it was all combined, I added the eggs and vanilla and stirred again.

Once combined, I added the almond flour and stirred until it was no longer  visible.

I poured the batter into the prepared pan and placed it in the oven to bake for 23 minutes.

While the brownies baked, I made the chocolate sauce by combining cocoa powder, coconut oil and maple syrup.

It took a few times to get the baking time right. I took it out at 23 minutes and it was still under cooked. The coconut oil was bubbling around the sides. I put it in for another 3 minutes and it still wasn’t done. Three final minutes and it was done…mostly. A little gooey but when has that ever been a bad thing in brownies? I took it out and let it cool. ALL THE WAY.

Once cooled, I sprinkle the diced strawberries over the brownies. The chocolate sauce was ready at that point and I poured it over the strawberries. From the description of the recipe, it sounded like the sauce was much more “liquidy”. Mine was thick so when I poured it over the strawberries I had to mix them together instead of it just filling in all around them.

I stuck the brownies in the fridge for an hour for the chocolate sauce to harden a bit.

After an hour, I took the brownies out of the fridge and the chocolate had hardened. Photogenically, they did not come out super nicely but I cut in and took a big bite.

The brownies were very rich, super chocolatey and the strawberries added a nice, refreshing end note. If anyone was wondering, or watching their food intake, according to the Weight Watchers website, these are only 7 points per brownie and 100% paleo compliant – woohoo!

Maybe healthier desserts aren’t really that bad! Yum!