Soft Peanut Butter Chocolate Chip Cookies

Peanut butter and chocolate are meant to be. It’s true. I am such a BIG fan of peanut butter. Everything about peanut butter is amazing. The texture, the nutritional benefits, and even the texture. I stan. Soft butter cookies are literally my achilles heel; yes, I am exaggerating. But, those are the only cookies I will only eat. So I came up with this amazing peanut butter cookie recipe with chocolate chips. They’re so good because of their light texture and the bitter-sweet chocolate chips add a nice touch. They also are not soooo sweet ( I apologize to the people with a sweet tooth). Thanks for reading! I hope you enjoy these cookies as much as I did! 

Peanut Butter Chocolate Chip Cookies 2


  • 1 Cup of creamy peanut butter
  • 5  Tablespoons of unsalted butter
  • 3/4 cups of light brown sugar
  • 1 egg (at room temperature)
  • 1 and 1/2 cups of unbleached flour
  • 1 teaspoon of baking soda
  • 1/4  teaspoon of salt
  • 1/4 teaspoon of cinnamon (optional)
  • 1 teaspoon of vanilla
  • 1/2 cup of bittersweet chocolate chips


Preheat the oven to 350 degrees Fahrenheit.

Lightly butter a cookie sheet or baking pan.

In a bowl, cream the butter and light brown sugar for about 5 minutes using a electric or stand mixer. It is important to cream the butter and sugar for that long because it produces air bubbles. The more airy it is, the softer the cookies will be. I love how golden it looks!

Peanut Butter Chocolate Chip 7

Pour in the vanilla.

In a separate bowl, sift the flour, salt, baking soda and vanilla.

Add the egg to the wet ingredients and beat for about a minute.

Then, add the dry ingredients( flour) and beat until full incorporated.

Finally, fold in the chocolate chips using  a spatula.

Peanut Butter Cookies Chocolate Chip 7.jpg


Since, I used a baking pan, I only put about 9 cookies per pan. It depends on the since of the cookies you want to make. I rolled them into 2 inch rolls and cooked them for about 11-12 minutes.

This recipe yields about 12-18 2 inch-cookies.

Peanut Butter Chocolate Chip Cookies 6

Everyone really loved the cookies. They were gone in less than an hour. Let me know how you loved these cookies ! Thanks for reading and Happy Baking!

Peanut Butter Choolate Chip Cookies 6

Oatmeal Raisin Cookies

Hi Lovelies!

These oatmeal raisin cookies are perfect for those who are looking for an alternative to processed sugars and flour. I love these cookies because they’re MOSTLY guilt free. Almond flour is great because it is gluten-free. The best part is that it is very versatile. The cookies had such a lovely, nutty flavor. I can’t wait until I experiment almond flour on my cake recipes. I have researched coconut sugar and while it is better than processed sugar, it is still sugar. However, I do like to use less sugar in all of my baking. These cookies came out AMAZING! I am my biggest critic and I honestly couldn’t stop eating these cookies! I hope you enjoy them as much as I did.

What You’ll Need

  • 2 cups of rolled oats
  • 2 cups of almond flour
  • 3/4 cups of coconut sugar
  • 1/2 cup of raisins
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking powder
  • 1/5 teaspoon of sea salt
  • 2 eggs at room temperature
  • 1 stick of butter at room temperature
  • 1/4 cup of coconut oil
  • 1 teaspoon of vanilla


Preheat oven to 350F degrees.

Line a cookie sheet with parchment paper or lightly spray it if you don’t have parchment paper.

In a large bowl, cream the coconut sugar and butter for about five minutes.

While that’s mixing, in medium bowl, add the almond flour, baking powder, sea salt, cinnamon, and rolled oats and mix them. You can just give them a quick whisk.

Add the coconut oil to the butter and coconut sugar mix. You can beat it for about 2 minutes; adding the vanilla.

After adding the vanilla, gently fold in the eggs. It’s important you don’t over mix the eggs.

After folding in most of the eggs, add the dry almond flour mix to the wet ingredients. Finally, gently fold the raisins into the batter until everything is mixed evenly.

Using an ice cream scoop, place the cookie batter into 12 cookies.

Bake them for about 13-14 minutes. I personally like them slightly under baked. Repeat until the cookie batter is done.

This recipe yields about 16 cookies.

Thanks for reading my blog and Happy Baking!



Lemon Basil Cupcakes with Coconut Butter Cream Frosting 

Hi guys! I’m back with a really tasty cupcake recipe of mine. Two of my favorite things in this world are LEMONS and COCONUT. Especially during the summer months. This recipe is so good because the cupcakes come out really light and fluffy. Top is with a whipped coconut buttercream-HEAVEN? Every single time I make these cupcakes, people  dance with joy. Me too! Thanks for reading and Happy Baking!

Ingredients for Cupcakes:

  • 2 1/2 Cups of unbleached Flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon of salt
  • 4 eggs (room temperature)
  • 2 sticks butter
  • 1 1/2 cups of turbanido sugar
  • 1 cup sour cream
  • 2 tablespoons almond milk
  • 3 tablespoons of lemon zest
  • 2 tablespoons of lemon juice
  • 1 1/2 teaspoon of vanilla

Simple Syrup

  • 1/4 cup of lemon juice
  • 1 cup of sugar
  • 2 cups of water
  • basil leaves (mashed with sugar)?
  • 2 lemons (cut into slices)

Coconut Frosting

  • 2 sticks of butter
  • 6 tablespoons of canned coconut milk
  • 1-2 cups of powdered sugar (depending on taste)
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of coconut extract
  • 1 tablespoon lemon zest


Preheat oven to 350 degrees.

Place baking racket in the middle. Line a 24 cupcake pan with cupcake liners.

In electric stand mixer, with a paddle attachment, beat the butter and sugar for about five minutes.

Zest your lemons.


In a large mixing bowl, combine the flour, cornstarch, baking powder, and salt. Sift the ingredients two times.

In a small bowl, combine the milk, yogurt, and lemon juice. Make sure these are really cold so the milk does not curd. It might curd some, which is fine. Its like your own version of buttermilk.

Starting and ending with the flour (dry ingredients), add to the creamed butter. Beat each time for about 1 minute.

In between your wonderful mixing, In a cup with a spout(I use a measuring cup), Crack the room temperature eggs. one at a time. Add the vanilla extract.

Add the eggs one a time while beating them into the batter for 1 minute at a time.

Lastly, fold in the lemon zest.

Pour the batter into the cupcake liners and bake for about 20-22 minutes or until a toothpick comes out clean. YASS


Lemon Basil Simple Syrup

Mash the basil leaves with sugar and a lemon to bring out the flavor of the basil

Add into a saucepan with 2 cups of water. Boil for 30 minutes. Cool completely.


Coconut Buttercream Frosting

Place the mixing bowl and whisk attachment in the freezer for about 2-3. Frosting whips better when the attachments are cold. Totally optional though.

Cream the butter for about five minutes.

SLOWLY add the confectioners sugar.

Combine the coconut milk and coconut and vanilla extract.

Fold in the lemon zest

Add to the frosting. Beat until nice and fluffy! YAY!

Wait until the cupcakes are completely cooled down to pipe frosting  on cupcakes. YASSSS!!


Chocolate Coconut Cupcakes

Chocolate is amazing. It is one of those foods that is hard to resist. I was craving chocolate and then I remembered a recipe that my Mom Boss emailed me months ago. I wanted to try this recipe for months but work and school have me exhausted. In the midst of finals, studying, and sick babies, I managed to find the energy to bake. To be fair, I did have a four day weekend that allowed me to catch up on sleep.

This recipe calls for lots of chocolate-and coconut! I used this recipe for the chocolate coconut cupcakes , Basic Chocolate Cake Recipe . I could not find the whole wheat pastry flour, so I used unbleached all-purpose flour. My uncle bought me pure coconut oil and vanilla from the Dominican Republic. I really loved how the flavors mixed. My taste buds were in heaven!



image2While the second batch of cupcakes were baking, I started making the dark chocolate chocolate frosting. The original recipe was measured for a cake, so I was not surprised that I had to bake two batches. Oh well, more chocolate goodness. I poured a pint of heavy whipping cream, 8 oz of dark chocolate chips, and 2 oz of chocolate chips in a double boiler. If you do not have a double boiler, you can put a sauce pan over a pot of boiling water. I have done this and it works just fine.

I stirred the cream and the chocolate chips until the chocolate was completely melted. I then stored the mixture in the freezer to chill. After about 1 1/2 hours, I poured cream and chocolate into a stand mixer( I like to chill the bowl and whisk attachment when making whipped cream). I then added about a teaspoon of pure vanilla extract. I beat the ingredients until the frosting became fluffy(about 2 minutes) The colder the heavy whipping cream is, the faster it will fluff. I piped the frosting onto the cupcakes and these were the results. I pulled back the cupcake liners so you can see the full cupcake. image3

I really enjoyed these cupcakes. They are pretty sweet, so you must have a sweet tooth! I made the whipped cream frosting because I wanted a chocolate frosting but felt that a buttercream frosting will be too much. The whipped cream frosting is light fluffy which greatly contrasts the chocolate cupcake. I really enjoyed making these. It has been a while since I baked and it was so fun!

Chocolate Cupcake Recipe

  • 2 1/2 cups whole wheat pastry flour
  • 3/4 cup non-alkaline/non-Dutched cocoa powder (I use Dagoba)
  • 1 tablespoon baking powder (look for non-aluminum type)
  • 3/4 teaspoon fine grain sea salt
  • 1/2 cup barely melted unsalted butter (or coconut oil)
  • 1 cup real maple syrup, room temperature
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup coconut milk, room temp
  • 8 ounces good-quality bittersweet chocolate, shaved or finely chopped

Dark Chocolate Chocolate Frosting

  • 1 Pint of heavy whipping cream (Make sure it is HEAVY WHIPPING CREAM)
  • 8 ounces of dark chocolate chips
  • 2 ounces bittersweet chocolate chips.
  • 1 ounce of pure vanilla extract




Papaya, Mango and Celery Smoothie


I know you are probably thinking “Celery and papaya juice? YUCK!” If not, cool. But I promise it is delicious and most importantly, a natural way to relieve constipation. This juice recipe was given to me by a doctor when I was aat the Dominican Republic. In the spring of 2011, I withdrew from college because I was very sick. I was suffering from extreme abdominal pain and constipation. My parents and I were tired of seeing doctors in the United States. I have seen about three or four gastroenterologists. My parents sent me to the Dominican Republic for two months. I think that was probably the best thing that I could have done.

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