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

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!!


Lore’s Tres Leches Cake

Hello guys! I know I have not written in a while- I have been a little busy with work and school. Anyway, Tres leches cake has to be my favorite cake. It is sweet, light, and moist.Tres leches cake is a typical Latin American pastry dish. I grew up savoring the variations of this tasty dessert. Some people make the middle(a pound cake) really moist with heavy cream, condensed, and carnation milk; others prefer to make the pound cake extra dry and add a caramel filling. The cake is always topped with whipped cream and a type of fruit-preferably strawberries.image9

A couple of months ago, I decided I wanted to try my own recipe for tres leches cake. I have been baking the cake for a while now and have changed the recipe a bit. One thing that is different is topping the cake with white chocolate whipped cream. It really does add to the richness of the cake. I am a little biased towards white chocolate though. But everyone seems to jump with excitement when I make it, so something is right 🙂

First, take a 9×13 baking pan add butter and flour to it. Separate 5 eggs at room temperature. Set them to the side. It takes about 30 minutes to an hour for eggs to reach room temperature

Take the 1 cup of flour, 1/2 teaspoon of salt, and 1 1/2 teaspoons of baking powder and sift them together. Pour the flour mixture to the side. Then pour the egg yolks into the stand mixer with a whisk attachment. You can also use a hand mixer. Add 3/4 cups of sugar to the mixture and beat in medium high speed for about 2 minutes. The eggs should be pale white and look like this:


Next, mix in 1/3 cup of milk and 1 teaspoon of pure vanilla extract using a rubber spatula. Then combine the yolk mixture iimage3n with the flour. It’s important that you fold the mixture instead of stirring. This method prevents over beating. Beat the egg whites in medium high speed until they are fluffy.
This process takes about 1-1/2 minutes. Then mix in the eggs whites into the flour/yolk batter. Make sure you also use the folding method.


Pour the batter into the baking pan and make sure it is leveled out. Bake for about 30-40 minutes or until a toothpick comes out clean. I like to check at the 30 minute mark just prevent the cake from burning. Since I used a dark pan, the baking took less time. However, if using a glass baking pan, the cake might take a few more minutes to bake.

After the cake is done, let it completely cool for about 45 minutes. While waiting for the cake to cool, prepare the cake filling. Take 1 can of both condensed and carnation milk, and about 1/4 cup of heavy cream. Mix it all together and refrigerate it until the cake is completely cooled down.


After the cake has cooled down, take a fork and polk holes in it. Pour the filling all over the cake. Make sure to stir the mixture before pouring; the condensed milk tends to sit at the bottom.


Cover the cake with shrink wrap or aluminum foil and put it in the refrigerator. I like to do this because tres leches cake tends to taste better the colder it is. It is also a cake that tastes much better the day after.

Now on to the white chocolate whipped cream. Take 2 ounces of white chocolate chips and 2 tablespoons of heavy whipping cream. Put them in a double boiler. You can also put a sauce pan over a pot of boiling water if you don’t have a double boiler. That’s what I do and it works just fine. Then, melt the cream and chocolate. After the chips are completely melted, place the mixture in the freezer so it can cool down. Once it’s cooled down, about an hour later, take the cream and chocolate and put it in the stand mixture. Add the remaining heavy whipping cream (1 pint). I add about 1/2 teaspoon of pure vanilla and beat it in high until it gets fluffy. The keep to good whipped cream is making sure that the cream is very cold. Another note, I like to put the bowl and whisk attachment in the freezer a few minutes prior to making the whipped cream.


I topped the cake with the whipped cream and added strawberries as a topping. I also like to add mangos or coconut flakes.
I really love making this cake. It is not too difficult and the results are amazing. Every single time I make this cake, my family always comes back for more. I hope you enjoy your creation. Again, thanks for reading. Below, I provide the ingredients for both the cake and whipping cream.


Tres leches cake:

  • 1 cup of unbleached flour (more for the pan)
  • 1 cup of raw sugar (divided into 3/4 and 1/4 portions)
  • 1 1/2 teaspoons of non-aluminum baking powder
  • 1/4 teaspoon of sea salt
  • 5 eggs ( separated into yolk and eggs whites)
  • 1 1/2 teaspoon of pure vanilla abstract
  • 1 can of condensed milk
  • 1 can of carnation milk
  • 1/4 of heavy cream
  • 1/3 cup of milk

White Chocolate Whipped Cream:

  • 2 ounces of white chocolate chips
  • 1 pint of heavy whipping cream
  • 1/2 teaspoon of pure vanilla extract

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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