Today is a great day. It’s Chocolate Peanut Butter Day!

Woot woot!

So what exactly does that mean? Well, it means you are about to be blown away by chocolate and peanut butter recipes (never a bad thing). I’ve joined forces with 31 fellow bloggers to showcase these tasty ingredients all on the same day. My girls Carla from Chocolate Moosey and Miriam from Overtime Cook are orchestrating the whole event, and we want you to join in on social media using #chocPBday, grab more delicious recipe on the Chocolate PB Pinterest board, and best of all… enter to win 1 of 3 prize packs from OXO, King Arthur Flour, and Peanut Butter & Co. in the giveaway below (find it below the recipe)!

But first… Chocolate Peanut Butter Earthquake Cake.

Here’s the deal with this cake – it ain’t purtty.

It’s meant to look like a peanut butter earthquake has come in and wreaked havoc on an innocent chocolate cake. All the while, tasting super rich, moist and delicious.

I found it tasted best when it was served warm, a-la-mode style.

The cake is actually super easy to make, and a riff on the classic earthquake cake.



  • 1 box Chocolate Fudge cake mix, plus ingredients needed to prepare (eggs, oil, water)
  • 1/2 cup butter
  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 tsp vanilla extract
  • 3 1/2 to 4 cups powdered sugar
  • 1/2 cup chocolate chips
  • 1 cup miniature chocolate peanut butter cups, halved


  1. Preheat oven to 350 degrees F.
  2. Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9×13 cake pan, DO NOT BAKE – set aside.
  3. Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE in

Chocolate Turtle Apple Slices

Chocolate Turtle Apple Slices

Chocolate Turtle Apple Slices are thick slices of Fuji apples covered in melted chocolate, drizzled with caramel and topped with nuts.

Happy Fall y’all! I can’t believe it’s already here. I’m so excited for cooler weather and all the delicious Fall flavors!

That brings me to today’s recipe which is made with one of the best fruits of Fall – APPLES! And what’s better than a candied apple!

Have you ever had a candy apple but wished there was a little more “candy” in each bite? Problem solved! These candy apples are covered with all of the ingredients in my favorite candy – chocolate turtles.

Chocolate Turtle Apple Slices
Chocolate Turtle Apple Slices


  • 2 very large Fuji apples
  • 3 1/2 cups semi-sweet chocolate chips (I used Nestle)
  • 1 tablespoon coconut oil
  • 1 cup caramels, melted (I used Kraft caramels)
  • Chopped pecans
  • Popsicle sticks


  1. Slice apples into 1/2″ pieces. With a knife make a little slit in the bottom of each apple slice to make it easier to insert a popsicle stick.
  2. Melt chips in the microwave on high for about 2 minutes.* Stir in coconut oil until smooth. Dip apple slices in chocolate and place on parchment lined cookie sheet.
  3. Place caramels in microwave safe bowl and microwave on high for 45-60 seconds.* Do NOT overheat. Stir until smooth. Drizzle melted caramel over chocolate and sprinkle with nuts.

You can find complete recipes of this Chocolate Turtle Apple Slices in



I hosted a housewarming banquet last time we moved and, upon leaving, my friend told me that these chips were the highlight of the meal. I was bemused, not because they aren’t totally delicious, but because they were a simple side to some other rather elaborate dishes. I took the compliment anyway because, like me, I know he is a big lemon and dill fan… I guess the lesson there is that simple dishes, where the flavours are perfectly paired and the ingredients are in season and at their prime, make the most memorable meals.

Sweet Potatoes (Kumera) are loaded with vitamin A (beta-carotene) and B vitamins, and are great for regulating your hormones. They are a lower GI compared to pumpkin and, in my opinion, are superior in taste and texture to them as well (I find pumpkin to be almost cloyingly sweet at times).

This is my favourite way to enjoy sweet potatoes: roasted in coconut oil, sprinkled with flaky sea salt and served with this creamy cashew dip. The tart lemon and herbaceous dill in the dip counteract the sweetness of the potatoes, and makes for a morish combination. I like cutting these chips in rounds to let them act as little scoops for the dip, but cut them in wedges if you prefer. I hope they are the highlight of a special meal for you too! x



Sweet Potato Chips with Creamy Lemon and Dill Dip

  • 2 medium | 1.1kg golden sweet potatoes (kumera), scrubbed
  • 4 tbls | 80ml coconut oil, melted to liquid
  • Sea salt flakes, to taste

Creamy Lemon and Dill Dip

  • 1 cup | 145g raw cashews, soaked for 4+ hours and drained
  • 2/3 cup | 160ml water
  • 2.5 tbls | 50ml lemon juice (1 lemon)
  • 2 tbls | 20g fresh dill, finely chopped
  • 1/4 tsp salt, + more to taste
  • Black pepper, to taste


  1. For the chips: Set your oven to 200C. Leaving the skin on the sweet potatoes, use a sharp knife to remove any blemishes. Slice the sweet potatoes into rounds about 1cm thick. Lay the chips out in a single layer on two baking trays. Pour over the coconut oil and use a pastry brush to brush the tops of the chips with the oil – you’ll find the oil may set on the potatoes if they are cold but do your best.
  2. Bake them in the oven for 30 minutes, then remove the tray to flip the chips with a spatula, and brush the tops again with the hot oil from the tray (you won’t need to add any more as the tray will have enough). Return to the oven and bake for another 20 min, or until crispy around the edges.
  3. Sprinkle generously with salt and serve. Best eaten immediately.

You can find complete recipes of this Sweet Potato Chips with Creamy Lemon and Dill Dip in



So…heart healthy week is over. Really, this blog is a total oxymoron. Or is it conflict of interest?

Oh well, let’s just agree that, no matter what, Chocolate Chip Gooey Bars are worth every calorie, okay?

I love my dog, I really do. She’s a total sweetheart. Ginger is a golden retriever and she’s 12 but you’d never know it unless you had to watch her go up the stairs at night. During the day? She has no problem bounding up and down, but by nightfall she regrets her decision to look for kleenex in every trash can in the house 10 times during the day.

Ginger is nothing if not quirky. She eats kleenex and napkins, will only shred paper towels and won’t touch toilet paper rolls. She doesn’t understand the end of Daylight Savings Time, so since October she whines from 4pm-5pm wondering why I haven’t fed her. And, when given a choice, she will sleep with her head on a pillow instead of flat on the ground.

Last week Ginger got groomed. While she was away, I washed her bed. The result? A fluffy, clean dog and a really lumpy bed. Ginger was not amused. She wasn’t happy when I laid it down for her, when I tried to smooth it out, and she wasn’t happy all. night. long.

It was like Princess and the Pea only worse because it actually happened. All night long. The poor thing couldn’t get comfortable and she let me know it by shaking. And moving. And chewing. Did I mention she did this all night long?

Today we’re both tired. She’s napping. I’m working. Lucky girl!

Since I’m tired, I want comfort food. Is there anything more comforting than chocolate chip cookies?

How about chocolate chip cookie gooey bars? Yes?



  • 1 cup unsalted Challenge Butter
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups mini chocolate chips
  • 1 (14 ounce) can fat-free sweetened condensed milk (you can use regular SCM if you can’t find the fat-free)
  • 1 (4.4 ounce) large Hershey bar (or smaller bars to make that same size)


  1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
  2. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  3. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  4. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.

You can find complete recipes of this CHOCOLATE CHIP COOKIE GOOEY BARS in

Chocolate Chip Cheesecake Cookie Bars

Chocolate Chip Cheesecake Cookie Bars

I’ve got a good one for you today! Chocolate Chip Cheesecake Cookie Bars! Not only are they incredibly EASY but they are unbelievably delicious!
It’s funny how cookie bars have taken over my life. I mean, trust me, this girl LOVES her cookies but there’s just something about bars that are so much fun! I think it might be that there’s the opportunity to put something in the middle…or maybe the fact that everything gets baked at once (no endless batches of cookies!). Whatever it is – cookie bars are the BEST.
Particularly these. You guys. Four ingredients. And yep, I totally cheated. I started with refrigerated chocolate chip cookie dough to make these bars an absolute breeze to make.
A quick cheesecake filling is whipped up with just cream cheese, sugar, and an egg (add a teaspoon of vanilla for even more awesome flavor!)

I’m not sure there are two things in my life that I love more than chocolate chip cookies and cheesecake…maybe my kids? I don’t know. But putting these two together is like a collision of awesomeness – one you don’t want to miss! I kind of think the only way this could get better is with the addition of peanut butter…maybe peanut butter chips? I may need to try that next!
Let’s get started!

Chocolate Chip Cheesecake Cookie Bars
Chocolate Chip Cheesecake Cookie Bars


  • 1 18 oz roll refrigerated chocolate chip cookie dough
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract, optional


  1. Preheat the oven to 350 F.
  2. Line a 9-inch square baking dish with parchment paper or non-stick foil.
  3. Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.
  4. Beat the cream cheese until light and fluffy.
  5. Add in the sugar and beat until combined.

You can find complete recipes of this Chocolate Chip Cheesecake Cookie Bars in momontimeout

Salted Caramel Chocolate Chip Cheesecake

Salted Caramel Chocolate Chip Cheesecake

Happy Birthday to me!

Yep, this was my birthday cake. And let me tell you, this is a dessert worthy of the name “cake”. It was decadent. It was dreamy. It made my tastebuds do a happy dance. Then, it made me realize I had to get it out of the house. Stat.

Did I get it out of the house? Not so much.

Admittedly, I don’t have a lot of cheesecake recipes on the blog. It’s actually not my favorite dessert. Have I told my cheesecake story? It’s actually not much of a story, but when I was in 5th grade and my parents were having some sort of dinner party, I ate an entire cheesecake. By myself. Do you know what happened next?

I was sick all night long and it was a long, LONG time before I tried cheesecake again. Even the smell of it made me nauseous for years. The aversion is so bad, I can’t even eat plain cream cheese on bagels. I can handle a salmon-flavored cream cheese on bagels, but that’s a whole other story. I did try cheesecake again in college. I had one bite of a friend’s, and I discovered it really wasn’t so bad.

Salted Caramel Chocolate Chip Cheesecake
Salted Caramel Chocolate Chip Cheesecake



  • 1 cup granulated sugar
  • 6 tbsp salted butter, cut into 6 pieces
  • 1/2 cup heavy cream
  • 1 tsp salt


  • 1/2 cup Oreo cookies, finely crushed
  • 3 tbsp unsalted butter, melted
  • 3 (8 oz) packages of cream cheese, softened
  • 1 (14 oz) can sweetened, condensed milk
  • 3 large eggs, room temp
  • 2 tsp vanilla extract
  • 1 cup mini chocolate chips (plus more for topping)
  • sea salt (optional-for topping)


1. Make the caramel sauce- in a small saucepan, heat sugar over medium heat. Use a heat-resistant spatula to continually stir the sugar. It will start to melt and from brown clumps. Keep stirring! Once the sugar is melted, add the butter. Be careful to keep stirring as the caramel will bubble up when you add the butter. Stir the butter until completely melted, 2-3 minutes. Continue stirring as you slowly drizzle the cream in. Keep stirring again, because the caramel will bubble up again when you add the cream. Allow the mixture to boil for 1 minute, then remove pan from heat. Immediately stir in the salt. Set sauce aside and allow to cool before using. Store in a glass jar for ease of use, keep sauce in the fridge.
2. Preheat oven to 300º. Thoroughly grease a 9-inch springform pan. Set aside.

You can find complete recipes of this Salted Caramel Chocolate Chip Cheesecake in




Sea Salt Butterscotch Pretzel Cookies are my new salty/sweet obsession! Browned Butter adds depth to the flavor while the butterscotch and chocolate chips keep things perfectly sweet!

A few weeks ago I had the MOST amazing cookie. I visited the local farmers market in our town and there were some great vendors there. Of course I hit up all the baked goods stands and got THIS cookie. It was a chewy chocolate chip cookie loaded with butterscotch and pretzels. I absolutely knew I had to make a version of this cookie at home…and I am fairly sure I knocked it out of the park.

I have never been a huge butterscotch fan… but I learned a few years ago that ACTUAL butterscotch is basically caramel made with brown sugar instead of granulated, which totally blew my mind. The intense butterscotch flavor that is in candies and the chips isn’t the real deal. BUT I do know that TONS of you guys are huge butterscotch [chip] fans.

Enter the most perfect cookie in the universe, made with all brown sugar and the EXACT right amount of butterscotch chips to get the point across without being offensive. Add to that browned butter, pretzels and sea salt and you have a cookie ace.

These cookies are actually a variation of the cookie that graces the cover of The Cookies & Cups Cookbook! Which if you don’t have my book yet, you NEED it and if you haven’t made those cookies you NEED to!

The recipe is crazy easy…no mixer required…and there is SO much flavor packed into these beauties.

Oh, and pretzels…



  • 1 cup butter
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1½ cups light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ¾ cup butterscotch chips
  • ¾ cup semi-sweet chocolate chips
  • 1 cup coarsely chopped pretzels
  • optional – flaked sea salt


  1. In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
  2. While the butter is cooling, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.
  4. Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a a rubber spatula or wooden spoon until the dough comes together.

You can find complete recipes of this SEA SALT BUTTERSCOTCH PRETZEL COOKIES in

Gluten Free New York Times Chocolate Chip Cookies

Gluten Free New York Times Chocolate Chip Cookies

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. You just won’t believe how good they are!

Well well well. Yesterday was National Chocolate Chip Cookie Day (who knew? who cared? me!) yet here I am, a day late and a dollar short, posting a new recipe for gluten free New York Times Chocolate Chip Cookies now. Of course, it’s not my recipe, really. But this is precisely the sort of recipe that would have been solidly off-limits before writing Gluten-Free on a Shoestring Bakes Bread. Before Bakes Bread, there was no gluten free bread flour. A.B.B. (after Bakes Bread), we have gluten free bread flour. Boom!

These are the cookies to scale. They are not for the faint of heart.

Gluten Free New York Times Chocolate Chip Cookies
Gluten Free New York Times Chocolate Chip Cookies


  • 3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
  • 1/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 tablespoons (14 g) cornstarch
  • 7/8 cup (122 g) Gluten Free Bread Flour*
  • 5/8 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup + 2 tablespoons (120 g) granulated sugar
  • 10 tablespoons (140 g) packed light brown sugar
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • 1 egg (60 g) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • 10 ounces bittersweet chocolate disks
  • Coarse salt, for sprinkling


1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.


  1. In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition. The dough will be thick. Add the chocolate disks, and mix until they are evenly distributed throughout. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.

You can find complete recipes of this Gluten Free New York Times Chocolate Chip Cookies in




This Chocolate Chip Cookie Dough Cake is made with two layers of delicious chocolate cake, and two layers of edible cookie dough then topped with ganache, frosting, and mini chocolate chip cookies!



  • 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
  • 3.9 oz package Jell-O Instant Chocolate Fudge Pudding
  • 4 eggs
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • ½ cup milk
  • 1 tbsp vanilla extract
  • ¼ tsp sea salt
  • 1½ cup mini chocolate chips
Cookie Dough:
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • ½ cup whole milk
  • 1 tsp salt
  • 3 cups all-purpose flour
  • 2 cups mini chocolate chips
  • 1 tub chocolate frosting
  • Mini chocolate chip cookies


  1. Preheat oven to 350 degrees F.
  2. Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.
  3. Line the bottom of two 6-inch pans with parchment paper (like this) and spray with cooking spray.
  4. Add 2 cups of batter to each pan, bake for 30 to 35 minutes until tops spring back when touched, transfer to a cooling rack and let cool completely.
  5. In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy.
  6. Scrape down the sides and add vanilla and milk.
  7. Scrape down the sides and add flour and salt and mix until combined, fold in the mini chocolate chips.
  8. Divide cookie dough in half and use the 6-inch cake pans to shape each half of the cookie dough into layers.
  9. Place one of the cake layers on a cake stand, gently flip one of the cookie dough layers out onto the first cake layer, top with the second cake, then top that with the second cookie dough layer.
  10. Scoop ⅓ of the frosting into a frosting bag or decorating tool fitted with a large star tip. Place the rest of the frosting in the tub in the microwave and melt at 30 seconds intervals stirring between each one until smooth.
  11. Pour melted frosting over the cake and evenly spread around, let cool for 15 minutes. Pipe remaining frosting onto the top of the cake and top with mini chocolate chip cookies.
Use remaining batter to make 12 cupcakes or you can make a 9-inch cake by doing the following:
  1. Prep two 9-inch pans the same way as above, evenly divide the batter between the two pans.
  2. Bake cakes for 40 to 50 minutes.
  3. Mold all of the cookie dough in one 9-inch pan and sandwich it between the two cake layers.

You can find complete recipes of this CHOCOLATE CHIP COOKIE DOUGH CAKE in



This Chocolate Chip Cookie Ice Cream Cake is a fun marriage of cookie and ice cream and is the perfect treat for summer!



  • 3/4 cup salted butter, room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 1/4 cups semi-sweet chocolate chips
  • 1.5 quarts Cookie Dough Ice Cream
  • 4 oz Cool Whip
  • Mini Chips Ahoy
  • Chocolate Sauce (I used this one)


  1. To make the cookie, preheat oven to 350 degrees. Line the the bottom of a 9 inch springform pan with parchment paper.
  2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  3. Mix in egg and vanilla extract.
  4. Add flour and baking soda and mix until completely combined. Dough will be thick.
  5. Stir in chocolate chips.
  6. Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
  7. Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
  8. While cookie finishes cooling, take ice cream out of freezer and allow it to soften.
  9. Place cooled cookie back into springform pan.
  10. Top cookie with ice cream and spread into an even layer. Place in freezer to freeze completely.
  11. Once frozen, remove cake from springform pan. Pipe edges with whipped cream.
  12. Fill in the top of the cake with chopped chips ahoy cookies and drizzle with chocolate sauce.
  13. Freeze until ready to serve. Thaw for about 10 minutes before ready to serve.

You can finf complete recipes of CHOCOLATE CHIP COOKIE ICE CREAM CAKE in