Chocolate Cream Cheese Frosting

Adapted from the Cupcake Project


  • 8 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 3 cups sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
  • 1/2 cup cocoa powder


  1. Mix cream cheese and butter until smooth and creamy.
  2. Mix in powdered sugar, one cup at a time.
  3. Mix in cocoa powder.

Mocha Chocolate Cookie Spoons


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A fresh take on the adaptation of chocolate espresso cookies from Smitten Kitchen

Makes about 3 dozen.


  • 1 tbsp non-instant Godiva caramel flavoured coffee (actually, any will do but I’m fussy & YES *NON-instant*)
  • 1 tbsp boiling water
  • 227 g (8 oz) unsalted butter, room temperature
  • 2/3 cup caster sugar
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup store-bought mini chocolate chips
  • confectioners’ sugar, for dusting (optional)


1. Dissolve espresso powder in boiling water. Set aside to cool to tepid.

2. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated.

3. Fold in the chopped chocolate or chips with a sturdy rubber spatula.

4. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases.

5. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.


6. Preheat the oven to 325°F (163°C).

7. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using your hands and a knife if necessary, cut out spoon shaped cookies from the dough.

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8. Transfer the spoons to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine).

9. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot.

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10. Refrigerate the cookies so that they harden before serving.







Condensed Milk Cookies


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Recipe adapted Munaty Cooking’s recipe

Makes 21 cookies. 79 calories per cookie.


  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 7 tablespoons butter
  • 1 tablespoon sugar
  • 1/4 cup sweetened condensed milk
  • 1/2 cup chopped chocolate or you can use chocolate chips


1. Whisk or sift flour with baking powder and salt. Keep aside.

2.  In a different bowl, beat the butter and sugar until creamy and lighter in color.

3. Add the condensed milk and beat until well combined.

4. Add the flour mixture and mix slowly until it’s combined. Add the chocolate chips and stir gently.

5. Cover the cookie dough and refrigerate for 20 minutes.

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6. Preheat oven to 180C/350F and line your baking tray with parchment paper.

7. Take a heaping teaspoon from the dough, roll into a ball, place on the parchment paper and flatten with your fingers or back of a spoon.



8. Bake for 8 – 10 minutes.

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9. Cool on a cooling rack and enjoy these cookies.

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Chocolate Oranges

Adapted from Lily Shop’s recipe
Makes 2 small oranges or 1 1/2 big oranges

(1) 11.5 oz bag of excellent quality chocolate (I use Guittard milk chocolate chips)
1/4 cup heavy cream
1/4 tsp Orange Extract

1. Hollow out your orange(s)
2. Pour your chocolate chips into a medium glass bowl and set aside.
3. In a glass measuring cup heat your 1/4 cup of cream for about one minute until it’s boiling hot. Watch your milk so it doesn’t boil over. Remove from microwave and pour over chocolate chips. Stir until completely melted. Add your orange extract and mix well.
4. Pour the chocolate into your hollowed out oranges and set them in a muffin tin so they sit upright. Refrigerate for one hour.
5. Slice and serve!

Soft, Chewy, Fudgey, Chocolatey, Nutty Goddess Cookies

Adapted from here and here and taken from here
Makes about 10 cookies, double the recipe if you need more than that.

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  • 1½ cups of walnuts (or a mixture of walnuts, pecans and cashews if you like)
  • 2 cups powdered (caster) sugar
  • ¼ cup plus 1½ tablespoons unsweetened cocoa powder (best quality possible)
  • 2 large egg whites, room temperature
  • 1 and ½ teaspoons vanilla extract
  • scant ¼ teaspoon salt


1. Preheat oven to 350˚F/180˚C.
2. Spread the walnut halves on a large baking tray and toast in the oven for 9-10 minutes until golden and fragrant.
3. Let cool, then transfer nuts to a clean work surface and coarsely chop.

4. Meanwhile, combine egg whites in a cup and set aside.

5. In a large bowl, blend sifted cocoa powder, sugar and salt using a fork—the powders are so fine that they tend to fly out of the bowl if you are using a whisk. Tip in vanilla and egg whites. Using a hand held electric mixer whisk everything together until just moistened without over beating as it will stiffen. The batter should look like a thick brownie mix. Now stir in walnuts.

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6. Lower oven temperature to 325˚F/160˚C and position two racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.

7. Spoon tablespoonfuls of batter on to each baking sheet in evenly spaced mounds leaving heaps of space in between—at least 3 inches.

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8. On a large sheet I placed about 5 or 6 at the most. These cookies really expand, so err on the side of caution. Bake for 14-17 minutes until cookies are puffed up with glossy, lightly cracked tops. Shift the pans from front to back and top to bottom halfway through to ensure even baking. Cookies will seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to over bake them.

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9. Remove from oven and allow to cool.

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10. Serve & enjoy! Cookies can be stored in an airtight container for 3-5 days.

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Oohh! That hits the spot!